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

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Page 56 of 75

SPECIALTY FOOD SPECIALTYFOOD.COM TREND REPORT Mocktail Culture Mocktails, or ingredients for nonalcoholic beverages that offer sophisticated alternatives to alcohol, were on display. • Fentimans Botanical Sodas • Hella Cocktail Co. Bitters + Soda mixer • Hops Water H2OPS, a sparkling water with the subtle flavors of hops grown in the Northwest • Saint Ivy G&T, a no-alcohol beverage made with real juniper and quinine • Suntory All Free, unfermented nonalcoholic beer Sustainability-Driven Product and Packaging Development More food products are working to build a stronger future for their community and the planet, whether through plant-based foods, regenerative agriculture, upcycled ingredients, or sustainable packaging. • 12 Tides Seaweed, organic seaweed from regenerative North American ocean farms • Alter Eco Grass-Fed Milk Chocolate collection, made from Peruvian cocoa sourced from fair trade farms that practice restorative farming methods • Flower & White Meringues, in new plastic-free, paper sleeve packaging • Pescavore Ahi Tuna Jerky, includes information on the packaging of fish species, vessel/ captain, fishing method, and location caught • Ugly Pickle Pickles, made from upcycled farm surplus and irregular produce 8 7 Find more examples of these trends in the Product Marketplace on specialtyfood.com. Denise Purcell is editor of Specialty Food.

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