Specialty Food Magazine

Spring 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/1220124

Contents of this Issue


Page 16 of 75

& trends happenings A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. Cheers to Sparkling Wine First there was the spork. Now there's the Cloupe. For decades the coupe and the flute were the preferred glasses for bubbly, but critics rejected each for either releasing the bubbles too soon or not offering enough nose room. G.H. Mumm, iconic Champagne maker since 1827, has launched the Cloupe, a hybrid between a stemless flute and a more open coupe, with etchings on the interior of the glass to increase the fizz and create more bloom than its predecessors. Made of tempered glass, the design also decreases heat transfer from hand to glass. The Black Seed Is Back Used for its therapeutic qualities for thousands of years, sales of black seed oil—also known as black cumin, kalonji, and black onion seed—increased more than 200 percent between 2016 and 2017, according to the American Botanical Council. Look for it in spice blends, curries, pickles, soups, salad dressings, and bread. PHOTO: G.H. MUMM 14 SPECIALTY FOOD SPECIALTYFOOD.COM

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Spring 2020