Specialty Food Magazine

APR 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/59016

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Page 16 of 63

FOOD TRENDS Women Redefine the Marketplace A new research study conducted by Fleishman-Hillard and Hearst Magazines shows women are redefining the marketplace. Even more important than how she makes pur- chase decisions is who she tells before and after the sale. Her role as a broadcaster has greatly expanded; 54 percent of all women agree that it's their responsibility to help friends and family make smart purchasing decisions. And women use all of the communications tools available to them. In the past 12 months, the number of brands women follow on Facebook has increased by 12 percent. Further, 65 percent of women are a friend/fan of a company, brand or product on Facebook, compared to 52 percent of men. Gluten-Free Flour Power C Great Products Deserve the Best Labels. hef Thomas Keller has a hand in a new pantry staple that is revolu- tionizing the gluten-free market. C4C, also known as Cup for Cup, can substitute in equal parts for all-purpose flour in most recipes. This gluten-free flour is a mixture of rice flour, tapioca flour, potato flour and potato starch. It was developed by nutritional-science major Lena Kwak in 2007 during an externship at The French Laundry in Napa Valley. Kwak approached Keller to partner with her in 2010; he contacted Williams-Sonoma to be the first retailer selling the flour, at $19.95 for a 3-pound bag, as well as a connected line of gluten-free mixes for brownies, chocolate-chunk cookies and waffles. C4C is used at Keller's restaurants and is available at his Bouchon Bakeries and wholesale. Flour creations overall are a growing trend, with such inno- vations as Zocalo's Pink Amaranth Flour and Cabernet Flour, a blend of powders made from Cabernet and Chardonnay grape skins, Oceana restaurant in New York City by pastry chef Jansen Chan. Lena Kwak used at Watch new product videos at www.primeralabel.com/videos Primera has everything you need to print and apply gorgeous, full-color labels for your products. Our LX-Series Label Printers, an industry standard, are now complemented by the new AP-Series Label Applicators and DX-Series Label Dispensers. Better looking labels, applied straight and without wrinkles, helps you sell more of your products! Call us at 1-800-797-2772 for more information and a FREE sample label package. Visit us at www.primeralabel.com or email to sales@primera.com. Two Carlson Parkway North Plymouth, MN 55447-4446 USA 800-797-2772 (U.S.A and Canada only) Phone: 763-475-6676 Fax: 763-475-6677 www.primeralabel.com ©2011 Primera Technology, Inc. Primera is a registered trademark of Primera Technology, Inc. All data and company names used in sample outputs are fictitious. (continued on p. 58) 14 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: SARA DAVIS_SARADAVISPHOTOGRAPHY.COM

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