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
Stay Up to Date on News Subscribe to Specialty Food News, the SFA's daily enewsletter, to keep up with industry news, trends, mergers, regulatory updates, and more. Go to the Subscription Center in specialtyfood.com/news and follow the prompts. features 93 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. 94 Q&A: The Business Side of Doing Good Whether it's securing a livable wage for suppliers, donating food for each product sold, or otherwise giving back to one's community, food makers must consider the balance between profits and purpose. 96 Regulatory Update: FSMA Ron Tanner, SFA vice president, education, government, and industry relations, shares an update on the FDA's implementation of the Food Safety Modernization Act. 36 cheese focus ITALY'S NEW WAVE An array of new introductions from Italy is drumming up excitement at the cheese counter. 41 industry voices IN REVIEW As we enter 2020, Specialty Food looks back at the best quotes from the past year on our trade and where it is headed. 48 trend report TOP FOOD TRENDS FOR Gochujang, barley, and anchovies are just some of what we'll see in the coming year. Find out why. 54 global eats THE RISE OF INDIAN STREET FOOD The flavors and ingredients of the street-food stalls found throughout India are making their way onto U.S. restaurant menus. 60 producer profile RIP ABHISHEK PRUISKEN, RIP VAN A homesick college freshman created a business after whipping up his favorite comfort food when there was none to be found locally. 65 product roundup FLOWER POWER FLORAL FLAVORS IN FOOD AND BEVERAGE The floral trend is in full bloom, with time-honored flavors and traditionally medicinal ingredients showing up in functional beverages, spreads, and even candy. 68 category spotlight HOT SAUCES GO GLOBAL Homegrown sauces rooted in traditional family recipes are showcasing international flavors, challenging consumers' taste buds, and breathing some new identity into the hot sauce category. 81 product roundup NOT YOUR GASSTATION JERKY Responsibly sourced products that are boldly flavored and made with grass-fed meat and organic ingredients or plant-based alternatives are driving the category. 84 category education VANILLA WEATHERS SUPPLY FLUCTUATIONS WHAT BUYERS SHOULD KNOW One of the most difficult crops to grow faces challenges on multiple fronts. 92 industry voices DEFINING SPECIALTY Specialty food buyers need to understand both the scope and the limits that define their product lines. Here, buyers from retail and distribution settings offer their definitions of specialty foods. PHOTO HAWAIIAN VANILLA CO. 84 WINTER features SPECIALTY FOOD MAKER On the Cover ← Indian Street Food Snacks PHOTO MARK FERRI FOOD STYLING LESLIE ORLANDINI PROPS STYLING FRANCINE MATALONDEGNI WINTER 2020 | SPECIALTYFOOD.COM The Rise of Indian Street Food Meet the New Leadership Award Winners 2020 Outlook: The Industry Weighs In CATEGORY SPOTLIGHT Global Hot Sauces Cheese Focus Italy's New Wave SPECIALTY FOOD MAKER SECTION p. 93 60 81 68