Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 104 of 155

freshly just for you freshly just for you Follow us to get your morning started on all things specialty food. @Specialty_Food @PresidentSFA @SpecialtyFoodAssociation Specialty Food Association Pretty Packaging Shemirani also says olive oil producers seem to have learned how important attractive packaging can be for the sale of the product at retail. "Olive oil producers are now being more savvy with their labels, because they understand that they're in such a competi- tive market. The look of their bottle really has to be outstand- ing for it to sell in kind of a sea of olive oils," she says. Much like makers of organic and natural products have improved their labeling to attract consumers, so to have olive oil manufacturers come around to the concept. "That's the trend that we're seeing, and we're loving it," says Shemirani. "We're so glad we're seeing that for olive oil now. It's making it cool again. It's almost like making sure the label is Instagram-able, which is great." "We've been looking at trying to find a less expensive olive oil, but we're just not finding one that's pure olive oil and not mixed with another kind of oil," she says. "We're trying to hold back our prices as much as we can, because olive oil has become a staple to our customers, and we think it's important that staple items are very competitively priced." 102 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Mark Hamstra is a regular contributor to Specialty Food Magazine. category education

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