Specialty Food Magazine

FALL 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/1156964

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Page 78 of 91

THE STATE OF THE SPECIALTY FOOD INDUSTRY 2 0 1 9 - 2 0 2 0 E D I T I O N 5-Year Category Tracking & Forecasts $199 SFA members • $599 non-members State of the Industry Full Report $499 SFA members • $999 non-members Package Prices Online buy now at specialtyfood.com/state2019 A 2019 trend named by the Trendspotter Panel, frozen desserts' makeover began with ice creams offering high-protein varieties, dairy alternatives, and international flavors. It has since expanded to include cakes, cobblers, and other treats. Examples: • Belgian Boys Cheesecake & Lava Cake, heat-and-serve or thaw-and-serve single style cakes • Mama Biscuits Comfort Cobblers, in a variety of flavors including Peach and Blueberry Lemon • Whipped Urban Dessert Lab Oate, oat-milk ice cream that is nut- and allergen-free • Peekaboo Organic Ice Cream Cotton Candy with Hidden Beets, ice cream with a full serving of vegetables • Scoop by Spot Dessert Bar Misugaru Ice Cream, East Asian flavors with an umami/grain taste in ice cream • Sweet Nova Superfood Freeze, frozen non-dairy smoothies made of bananas and added nutrient- rich superfoods churned into ice cream form frozen dessert renaissance Denise Purcell is editor of Specialty Food Magazine. 76 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trend report

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