PHOTO: JANET FLETCHER/PLANET CHEESE
features
34 cheese focus
New in Blue
Inventive blue cheeses are delighting adventurous consumers.
39
producer profile
Lee Etherington, Wild Hibiscus Flower Company
A chance event at a dinner party sparked the idea for Wild Hibiscus
Flowers in Syrup, which won the Front Burner Foodservice
Pitch Competition at the Summer Fancy Food Show.
56
sound off
Industry Voices: The State of Specialty Foods
Members of the supply chain share insights from the recently
released State of the Specialty Food Industry research, 2019-2020
edition, published by SFA in collaboration with Mintel.
departments
1 editor 's letter
4 meet the contributor
5 from the publisher
10 buyers' picks
14 trends & happenings
22 letter from the president
23 Specialty Food Association News
87 resource guide
88 by the numbers
CONTENTS
VOL. 49 NO. 4
FALL 2019
78
80
34
39
SPECIAL ADVERTISING SECTION
What's New, What's Hot! p. 85
special section
77 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.
78 Fighting Food Waste from the Top Down
Food makers discuss their efforts to reduce food
waste by redefining what we eat and how it's made.
80 CBD and Cannabis in Specialty Foods:
What You Need to Know
Ron Tanner, vice president, philanthropy, government,
and industry relations at SFA, explains where
the federal government stands on the inclusion
of CBD and cannabis in foods and beverages.
