Specialty Food Magazine

JUL-AUG 2013

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/139333

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Page 139 of 217

"They see these things on the Food Network or social media and request them." Bread Trends The advent of eclectic options, and a positive response among consumers, has led to some trends in the industry. Holiday Breads—All Year Long. Many consumers dip their toes into the realm of ethnic breads through traditional holiday loaves. Some, such as challah and panettone, have been available in the States for a while, but were previously baked only on certain occasions (once a week for the former and Christmastime for the latter). Now, at many stores, these occasional treats have become year-round offerings. For instance, panettone fans can buy mini versions of the loaf at Dean & Deluca's online store or baking papers from King Arthur Flour. Challah has become so commonplace that it's regularly recommended as an ideal bread for French toast, bread pudding and sandwiches. Bread on Wheels. Food trucks and carts have also popularized international breads, since many sell global cuisine and bread is the ideal vehicle for quick, utensilfree dining. Boris Portnoy, owner of the Satellite Republic cart in San Francisco and Napa, Calif., prepares puffed flatbread from the Republic of Georgia on the surface of his cart and sells it with meat kebabs and garnishes. On the East Coast, the N.Y. Dosa truck won a 2007 Vendy Cup award for the best street food vendor in New York City. Other bread-centered trucks include In a Pita Food Truck in Indianapolis and Nio's Trinidad Roti Truck, also in New York. Carb-Happy Restaurants. Quickservice restaurants centering on fresh-baked bread are not a new phenomenon; many cropped up decades ago. While most were European (Vie de France, Le Boulanger, Le Pain Quotidien) or American (Cosi), other ethnic breads are getting more attention. Istanbul-based company Yemekhane has started Simit + Smith, a chain of New Sweeten your sales with the natural leader Stevia is the fastest-growing sweetener segment, driven by consumer demand for healthy, natural sugar alternatives. Get your share of this thriving category with SweetLeaf Stevia® Sweetener, the original and authentic stevia brand – now selling stronger than ever, through growth in distribution and retail promotions. SweetLeaf Stevia: Pure, delicious and healthful, for your most discriminating customers. #1 selling stevia brand in the natural channel* No chemicals, sugar alcohols or solvents Nutritionally superior, with fiber in every pack Award-winning delicious taste Zero calories, zero carbohydrates and zero glycemic index Sustainably sourced and good for the planet Certified USDA Organic and Non-GMO Verified SWEETLEAF.COM *Source: SPINS, 12 weeks ending May 11, 2013 JULY/AUGUST 2013 123

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