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/567722
Learn how to market and sell to today's specialty food consumers, and what they'll be looking for tomorrow. • Download the Specialty Food Association's annual research, compiled in collaboration with Mintel, at specialtyfood.com/consumer2015/summary • Sign up for our webinar for more information on this year's report. specialtyfood.com/webinars Want a preview? Turn to p. 97 now to read highlights from this year's report. TODAY'S SPECIALTY FOOD CONSUMER NON GMO 34 Degrees Toasted Onion and Poppy Seed Crisps. This cracker company believes everyone should have access to good food. That's why the brand donates 1 percent of all its crisps produced, includ- ing new flavors like toasted onion and poppy seed, to fight hunger in America. Based in Colorado, the com- pany focuses on its back- yard, working with local charities like the Food Bank of the Rockies, as well as national organizations Project Angel Heart and No Kid Hungry. The employees of 34 Degrees also donate volunteer hours every quarter, and some are even on the board of Naturally Boulder. "We care deeply about the future of food and the strength and evolution of the natural products industry," says executive vice president Jennifer Margoles. "Engaging with the community always feels good." 34degrees.com Tonewood Maple Cube and Cube Grater Gift Set. This sofi Award–winning company wants to protect the maple supply for future generations, which is why the brand's founder Dori Ross supports causes focused on maple research. One percent of all pro- ceeds from Tonewood's maple products, including its latest Maple Cube and Cube Grater Gift Set, go to climate-change research at the University of Vermont, through the 1% for the Planet program, and additional proceeds go straight back to the local sugar makers to help keep their businesses financially viable. Tonewood also launched an adopt-a-tree program, where consumers can sponsor a specific maple tree, and receive end products, including maple sugar cubes and syrups. Ross adds that it helps consumers appre- ciate the local resource. "Maple trees are one of the world's most sustain- able crops, and some of our trees are 300 years old," Ross says. "They just keep giving." tonewoodmaple.com Stephanie Cain is a freelance writer and regular contributor to Specialty Food News. FALL 2015 85