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

Contents of this Issue


Page 11 of 155

features 58 cheese focus Q&A: Profitable Pairings Steve Jones, the proprietor of Chizu and Cheese Bar, and the co-author of Cheese Wine Beer Cider: A Field Guide to 75 Perfect Pairings, shares his inventive pairing strategies. 71 product roundup Convenient Seafood Seafood consumption in America continues to grow each year as consumers seek healthier, more sustainable sources of protein. Companies are offering more products that can be consumed straight out of the package or easily added to another dish. 74 producer profile Genevieve Brazelton, Improper Goods An old-fashioned-loving former bar manager tinkers with aromatic bitters to perfect her favorite drink and launch -e Bitter Housewife line whose Cardamom Bitters won the 2018 sofi Product of the Year. 77 product roundup On Trend Specialties -e SFA's Trendspotter panel scouts out up-and-coming trends. Here is a roundup of new product entries from the SFA's sofi Awards and other new specialties seen at industry events that tie into these trends. 80 category spotlight Frozen's New Relevance Shoppers are frequenting the frozen aisle, finding reinvented, healthful fare that satisfies dietary requirements, lifestyle needs, and time constraints. 87 trend report 4 Flavor and Ingredient Trends from the sofi Awards Here are four trends prevalent among the 2019 sofi Award entries that show flavors and ingredients being used in surprising categories or inventive applications. 93 global eats North African Cuisine -e distinct fare of Morocco, Libya, Algeria, Tunisia, and Egypt are being reimagined for U.S. menus. 98 category education The Latest in Olive Oil: What Buyers Should Know Growing interest in olive oil calls for more consumer education. 103 opinion The Tech-Wellness-Food Connection Fitbits and smartwatches are shifting our physical activity. Next, they will change the way we eat. 58 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 12 buyers' picks 16 trends & happenings 24 letter from the president 27 Specialty Food Association News 149 resource guide 152 by the numbers CONTENTS VOL. 49 NO. 3 SUMMER 2019 74 93 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 129 special section 117 Specialty Food Maker A look at topics and business news to help producers and suppliers build their operations, keep informed on industry issues, and stay prepared for challenges. 118 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 120 Want to Attract Top Talent? Here are 5 Things to Know Food entrepreneurs who make employees feel valued and important stand to gain in the long-run. 122 Selling to Discounters: How Low Can You Go? Food makers can gain exposure to new customers through sales to low-price operators. 124 Gallery: Specialty Food Business Summit Photos from the Specialty Food Association's annual Business Summit, held April 7-9 in Chicago. 125 Building a Food Defense Plan: What You Need to Know Explore strategies for makers looking to build a food defense plan in response to the FDA's implementation of the Food Safety Modernization Act.

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