Specialty Food Magazine

JAN-FEB 2012

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/55305

Contents of this Issue


Page 14 of 159

JANUARY/FEBRUARY 2012 CONTENTS features VOL. 42, NO. 1 94 prepared food focus Asian Inspiration Drawing from Chinese, Tai and Malaysian cuisines, these healthful, comforting soups are just the thing to offer customers on a chilly winter day. 97 product roundup Easy as Pie Specialty foods offer an array of products that let home bakers assemble this favorite dessert with delectable results. 105 store tour Japan's Specialty Foods Boozed-Up Condiments 76 108 Chef Michael Tusk departments 1 editor's letter What Lies Ahead 5 from the publisher A Short Life but an Enduring Legacy 7 guest letter In Memoriam: Jim MacIsaac 14 buyers' picks What's New from Abroad? Retailers are boasting products from Vietnam, Poland, Spain, Italy and other countries. 80 WINNING LEADERSHIP HABITS65 Bites by the Bay Recently opened innovative food shops in San Francisco include a macaron patisserie, a soy beanery and a house of worship for coffee. 108 restaurant guide A Food Destination That Dazzles Te City by the Bay's dining scene is booming with new restaurants from beloved chefs, neighborhood favorites, food trucks and an explosion in sweet treats. 112 cuisine spotlight Focus on the Philippines: A Tasty Marriage of Familiar and Exotic Flavors Centuries of Malay, Chinese, Indian and Spanish inhabitants has influenced this global cuisine, known for its big, bold flavors. 115 prepared food focus Filipino Discoveries Add exotic flavor notes to your menu with vegetable spring rolls in garlic-peanut sauce, oxtail stew and chicken and pork adobo. 119 brand spotlight Lotus Foods: Changing the World One Grain of Rice at a Time Te owners' introduction to black rice in China led them to develop a business that helps revolutionize the way small family farms grow exotic and heirloom rice. 16 specialty food news New logo and location for Taste Unlimited, Plaza Food Hall expands, Bi-Rite Market publishes a guide to good food and other happenings 16 legislative & regulatory news NASFT comments on Food Safety Act and more news 20 food trends Te SPF of chocolate, Slow Money Alliance and more trends On the Cover: Filipino specialty Sariwa'ng Lumpiag Photography by Mark Ferri 99 special section Winter Fancy Food Show Focus 128 supplier news SerendipiTea brings Guatemalan tea to the U.S., Chobani expands production, Venus Wafers launches non- GMO cracker and more news 154 resource guide 156 q&a Snacking Central SPECIAL ADVERTISING SECTION What's New, What's Hot!

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - JAN-FEB 2012