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 87 of 155

Summer Fancy Food Show Booth #5583 Flow has more healthy minerals than most bottled water, and is NATURALLY alkaline (pH of +/-8.1), meaning our minerals come from the earth. Get inspired to drink your daily dose with 6 refreshing flavor blends, no sugar, no juice, and no calories. All in an eco-friendly paperboard pack. + alkaline pH of 8.1 + 100% sustainably sourced + pure taste + naturally occurring minerals + electrolytes + eco-friendly pack Come flow with us at booth #5583 during this year's Summer Fancy Food Show. more accessible plant-based innovations. These offerings will con- tinue to intrigue those consumers on the fence about plant-based and give more options to those who subscribe to the philosophy. "Plant-based purchases [come from] a combination of house- holds that need to find plant-friendly alternatives and those who just want to mix it up and add some variety to their meals. For certain folks [choosing plant-based meals] makes them feel better about what they are eating," notes Lyons Wyatt, who says this is one of the reasons the category has room to grow for several more years. "There will be a point in time that [plant-based] plateaus but we certainly are not there yet," she says. At Woodstock Farmers' Market in Vermont, frozen, non- dairy sales are up over 20 percent from last year, with plant-based making a huge contribution, says grocery team leader Amelia Rappaport. "We have definitely increased our plant-based options," she says. "Meat-free 'burgers' including Beyond Meat, Vermont Veggie Burgers in Beet and Quinoa, Papou's Falafels, Dr. Praeger's Black Bean Veggie burgers, and The Beancake Company's Akara African Falafel burgers are all particularly popular." One of the biggest ingredient infiltrators insiders agree is not yet fading: caulif lower. "One of our greatest hits is the Caulipower caulif lower pizza line. They are in our top 10 best sellers in fro- zen," Rappaport adds. New Ingredient Panels The adoption of smaller ingredient panels, flash frozen technology, and the use of real ingredients that are eco-conscious and sustain- able means old and new favorites are flaunting cleaner profiles. This conforms to consumers' dietary whims and confirms that the shift from pure convenience to better-for-you is real. "Brands are leveraging the frozen section as a way of preserv- ing freshness, rather than relying on other stabilizers or preserva- tives that would previously have kept product out of the frozen case," notes Charlotte Myer, divisional merchandising manager, grocery, at online grocer FreshDirect. "[At the same time]," she continues, "Consumers are learning that frozen options now often have some of the cleanest labels in the store and can be more nutritionally dense than their fresh alternatives when they are frozen at peak freshness." Whether its improvement on taste or adding positive ingre- dient attributes, frozen classics like chicken nuggets, fish sticks, hash browns, and pizza, are having customers do a double take. "The freezer is now giving off a bigger message of freshness and authenticity," says Nielsen. "New products and brand overhauls stand for something better—products are one step removed from being fresh." Summer Fancy Food Show Booth #5527 P R E M I U M P R E M I U M P R E M I U M P R E M I U M Cheese Straws Cheese Straws & Cookies & Cookies F R E S H F R O M F R E S H F R O M J&M FOODS, INC. 800.264.2278 www.janis-melanie.com SUMMER FANCY FOOD SHOW BOOTH 5527 www.janis-melanie.com www.janis-melanie.com SUMMER 2019 85

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