Specialty Food Magazine

Winter 2020

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/1194330

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Page 18 of 115

A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. & trends happenings 16 SPECIALTY FOOD SPECIALTYFOOD.COM Sip on a Stroodle If paper, glass, or steel doesn't appeal, grab a Stroodle—a pasta straw. Made of wheat and water, it's 100 percent biodegradable, vegan, and zero waste. Fans say they stay firm for an hour in a beverage; detractors liken them to metal or glass varieties, which aren't bendable. Create Your Break Eating chocolate just got personal. Nestlé has launched a new line of handmade KitKat bars in the U.K. The Create Your Break bars can be made in nearly 1,500 flavor combinations from four chocolate varieties—milk, dark, white, and ruby. Add personal flair to your chocolate bar by adding up to three ingredients like rose petals, meringue, salted caramel chunks, and cocoa nibs. Then choose your packaging to seal the deal. If you want a professional take, select the Chocolatier's Choice for the day and wrap it in your choice of packaging. PHOTO: NESTLÉ PHOTO: STROODLES

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