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/623506
Winter Fancy Food Show January 17-19, 2016 San Francisco Learn more and register at fancyfoodshows.com discover your next BEST SELLER Discover the breakthrough foods and beverages of 2016 at the West Coast's largest specialty food event: the Winter Fancy Food Show. WFFS16 brings together the world's most innovative food and beverage producers to show off their most buzzworthy creations. 80,000 products—including 1,000+ brand-new innovations, such as: n Dang Onion Chips by Dang Foods n Lovely Dark Chocolate by Chuao Chocolatier n World Finer Foods Bonne Maman Quince Spread for Cheese 1,500 exhibitors, and nearly 100 frst-timers including: n Monsieur Singh (Frozen Lassi) n Red Duck Foods (Ketchup and Cocktail Sauce) n Sapp (Organic Birch Tree Water) You'll also get a close-up look at the products poised to take the industry by storm in the What's New, What's Hot Showcase and the New Brands on the Shelf pavilion. The Premium Pass gives you access to all 8 of WFFS16's powerful seminars that will leave you with ideas and inspiration from some of the industry's top thought leaders such as: n Corby Kummer, award-winning journalist and food writer for The Atlantic, The New Republic and Boston Magazine n Futurists Melissa Abbott and Mike Lee n Leaders from cutting-edge companies such as Mouth, Food-X, Institute for the Future, and more! discover new perspectives The show is essential for fnding the products we would otherwise miss. – Greg O'Neill, Co-Owner/Co-Founder, Pastoral Artisan Cheese, Bread & Wine, Chicago " " PREMIUM PASS