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

Contents of this Issue


Page 9 of 63

SPECIAL ADVERTISING SECTION Marketplace, including What's New, What's Hot! APRIL 2012 CONTENTS features VOL. 42, NO. 3 16 cheese focus A Berkshire Cheese Merchant Rubiner's Cheesemongers & Grocers in Massachusetts features local foods from around the world, a café and, soon, a cheese cave in an old bank vault. 24 foods in focus Jammin' Flavors With taste notes such as fennel, chocolate and root beer coming into vogue, now is the time to have customers try flavor-forward jams, preserves and marmalades. 29 product roundup jam flavor trends 24 PRODUCT INTRODUCTION STATS 4A 16 Rubiner's Cheesemongers & Grocers leftover-transforming recipes 50 12 gluten-free flour departments 1 editor's letter Insights from the Supply Chain 4 online highlights Read more from this issue as well as additional features at specialtyfood.com. 5 from the publisher Crowd-funding for Small Businesses 8 buyers' picks Foods for the Perfect Picnic 10 specialty food news Williams-Sonoma sponsors artisan Oregon market, Fresh Direct expands, Tater Tot food truck and more news 10 legislative & regulatory news Traceability and food safety pilots 12 food trends What's in and what's out for 2012, gluten-free flour On the cover: State of the Specialty Food Industry 2012 Illustration by Funnel Inc. 58 resource guide 60 q & a Making Pâté an Everyday Staple Spices & Seasonings with Heat Tese 16 products combine flavor and heat for astounding results, heightening entrees, snacks and even drinks. 33 State of the Specialty Food Industry 2012 A detailed look at the market's facts and figures, plus benchmarking supply chain data from manufacturers, importers, distributors, brokers and retailers. 50 prepared food focus Maximizing Leftovers Tese recipes will transform day-old bread, surplus rotisserie chicken or excess vegetables into gorgonzola–wild mushroom bread pudding, Mexican shepherd's pie or roasted vegetable pâté. hot spices power and other trends 57 supplier news Ready-to-eat King Salmon Jerky, Ben & Jerry's gets greener freezers and other news 29 ORGANIC BREAD

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