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
W ith a 67-year history, the Specialty Food Association has a rich legacy of bringing new food experiences and ideas to market. To some, the SFA's roots and the name "Fancy Food Shows" connote an organization stuck in old- world food sensibilities rather than contemporary perspectives of authenticity and taste. But nothing could be farther from the truth. The Association's founders imported foods from Eu- rope, introducing centuries-old food traditions to the U.S., where they were novel and exciting. As interest grew, U.S. producers came into their own, applying traditional and non- traditional techniques to create new and different f lavors. Specialty foods from the U.S. and from around the world be- came more and more accessible. All along the way, the Fancy Food Shows have been where the retail and foodservice trade has found these products and brought them to the consumer. FROM THE PUBLISHER Shaping the Future of Food Since 1952 SPECIALTY FOOD ASSOCIATION MEMBERS: Discuss this topic in the Solution Center on specialtyfood.com Chris Crocker Senior Vice President, Content & Marketing ccrocker@specialtyfood.com It's important to honor our past, particularly the pioneers who have helped forge this dynamic industry over the past 60 years. Today interest in specialty foods has expanded well beyond its rarified past to include a range of products which are distinct from the mainstream. Some are fancy, but many are not. They are, however, produced with spe- cialized processes, ingredients, and care. Qualitatively you could call them Real Foods or, more aptly, Really Good Foods, but the term "specialty" sets them apart from the usual stuff. From 1952, SFA members have been the vanguard of the food marketplace, melding tradition and innova- tion into a vast assortment of authentic products, bringing them to market through every channel of distribution. In an era when people want to know where their food comes from, specialty foods today are at center stage. No- where is that more apparent than at the 2019 Summer Fancy Food Show in New York. The exhibit f loor will be buzzing with a curated trade audience discovering thou- sands of on-trend and trend-leading products. Show semi- nars will focus on sustainability, disruption, and what's next in food. Incubator Village and New Brands on the Shelf will present the latest ideas from food entrepreneurs in early stages of business. Although SFA members will always drive food for- ward, it's important to honor our past, particularly the pio- neers who have helped forge this dynamic industry over the past 60 years. Amid the excitement of what's new and what's next at the Fancy Food Show, I encourage you to make time to join us on Sunday, June 23 at 5:30 p.m. to recognize those who built a lasting path for new food ideas to reach the market. SUMMER 2019 5