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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NEW ORGANIC VANILLA WAFERS F R E S H F R O M W I N T E R F A N C Y F O O D S H O W B O O T H 5 2 9 Also offered in Chocolate & Meyer Lemon 800.264.2278 • www.jm-foods.com N E W O R G A N I C Booth 1156 At Fever-Tree we use only the highest quality natural ingredients, sourced f rom small specialist suppliers all around the world. Winter Fancy Food Show Booth 1156 Winter Fancy Food Show Booth 529 often have as much inf luence on purchases as bean quality. Then there are those drinking with a purpose, looking to a variety of drinks not only for a pick-me-up but also for functional benefits like sustained energy release. These consumers gravitate toward coffee fortified with herbs, or superfoods, according to Mintel. Cold Brew. Brewed with room-temperature or cold water for an extended brew time—between 12 and 24 hours—cold brew's mel- low taste and low acidity have made it extremely popular in this past year. According to Mintel, retail sales of cold brew reflect its expand- ing role in the overall coffee category with an estimated 115 percent growth in one year, reaching $7.9 million in sales. "Growth has been steady since 2010, increasing an estimated 339 percent through 2015. However, cold brew remains a small part of the overall ready-to-drink coffee segment, making up just [an estimated] 0.4 percent of sales in 2015," says Sisel. Small segment or not, retailers are riding cold brew's momentum. "[RTD] cold brew is an extremely hot sub-category within the beverage category and has a huge following," says Raph Mogannam, co-owner of Bi-Rite Market in San Francisco. "We can barely keep our cold brews in stock." Mogannam says RTD cold brew is most popular with people who work long hours, such as bartenders, restaurant workers, tech people, as well as almost anyone who drinks regular coffee. Quality, convenience, and outstanding smooth and refreshing f lavor profiles fuel its popularity. "It's a very trendy and hip caffeine option in San Francisco," he adds. BUYERS' PICKS Retailers share which products are flying off the shelves. Raph Mogannam, Bi-Rite Market, San Francisco • Black Oak Coffee Roasters Certified Organic Blends • Blue Bottle New Orleans Style Iced Coffee • Jittery John's Cold Brew Coffee • Stumptown Cold Brew Coffee • Verve Coffee Roasters whole beans Chris Terrell, New Leaf Market Co-op, Tallahassee, FL • Amavida Organic & Fair Trade Coffee • Lucky Goat Single Origin Coffee Heather Julian, Sickles Market, Little Silver, NJ • Booskerdoo Coffee Co. • Fair Mountain Coffee Roasters • Jersey Shore Coffee Roasters • Stumptown Coffee Roasters WINTER 2016 89