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/375622
Winter Fancy Food Show Booth 357 It's been 100 years in the making, but our all-natural salmon jerky is here. (Hey, perfection takes time). Now it's time to share our carefully crafted recipe with the world. And because it has all the health benefts and savory favor of wild caught salmon, we know the world is going to eat it up. Not to mention, because it's made by Ocean Beauty, you can expect the same great quality we've been delivering since 1910. And just like our salmon jerky, that's no bull. OMEGA-3 TIMES NOW IN: Original Flavor, Teriyaki Flavor & Black Pepper trends & happenings Eva Meszaros is managing editor, and Denise Shoukas is a contributing editor for Specialty Food Magazine; Emily Crowe is a freelance writer and regular contributor to Specialty Food News. Substance and Style Drive Craft Beer Drinkers When choosing a favorite style of craft beer, many imbibers believe you are what you drink. According to new Mintel re- search, 70 percent of 25- to 34-year-old craft beer drinkers say the brand of beer they drink says a lot about them, and 66 percent say the style of beer does the same. "What we found in our research is that craft beer drinkers are more engaged than the general beer drinker," says Mintel food and drink analyst Beth Bloom. The craft beer market has more than doubled in the past fve years and sales are expected to reach $20 billion in 2014, ac- cording to Mintel. The specialized market has helped create a consumer base with more discerning tastes and a desire to share that knowledge. With 53 percent of respondents saying they like to share what they know about craft beer with others, craft drinkers are helping to build a strong following for local breweries based on word of mouth. "Word of mouth is a huge driver, either person to person or via social media," says Julia Herz, craft beer pro- gram director for the Brewers Association. These fndings, Bloom says, mean craft beer manufacturers can focus on qual- ity and style over branding. For Herz, the fact that 55 percent of respondents said they would pay more for craft beer is huge validation. "Commonly, craft beer is at a higher price point [out of necessity]," she says. "And respondents are confrming that it's worth it to them."—Emily Crowe Read more at specialtyfood.com/ onlinehighlights. 24 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com