Specialty Food Magazine

WINTER 2016

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.

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O nce relegated to confections and dessert sauces, this sweet treat is turning up everywhere from an ingredient in cheese toppings to a flavor for tea. And the confection itself, whether derived from cow's or goat's milk, is pairing with ingredients like alcohol and coffee, tart fruits such as rhubarb, and even duck fat in some of the latest products to hit shelves. Here are 12 e x a m p l e s of caramel's reinvention. BY DINA CHENEY Caramel Invasion PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI product roundup WINTER 2016 101

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