Specialty Food Magazine

MAY-JUN 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/62387

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Page 14 of 103

SPECIALTY FOOD NEWS EDEN LAUNCHES RETAIL OUTLET Gourmet portions, cheese for everyone's needs. Eden Foods Company has opened its new retail store in Clinton, Mich., featur- ing Eden's line of natural, organic, ethnic, specialty, macrobiotic and kosher foods. Philadelphia's Latest Gluten- Free Bakery New gluten-free bake shop Tote Bakery, Philadelphia, offers products such as focaccia, sliced sourdough loaves and bagels that are used by numerous area restaurants. Owners Eugene Torsunov and Omer Taffet bake with gluten-free grains and seeds such as teff, millet and quinoa. NEW FOOD HALL FOR NEW YORK CITY All Good Things, a 2,200-square-foot gourmet food hall, will open in New York City's Tribeca neighborhood. The market will feature stalls from Blue Bottle Coffee, Dickson's Farmstand Meats, Blue Marble Ice Cream, Cavaniola's Gourmet Cheese, Nunu Chocolates and Orwasher's Bakery. College Dining Halls Reach Cheesemaking has long been a tradition in Switzerland and cheese production is an integral part of Swiss culture. Mifroma USA imports only the finest cheeses from Switzerland. Aged in a rock cave, carved by nature over centuries in the village of Ursy at the foot of the Swiss Alps, Mifroma quality chees- es are appreciated across Switzerland, Europe and North America. Now Mifroma is introducing its range of random- and fixed-weight cheeses so you can cater to different customer needs. From the gourmet-style variable weight cheeses to the "unwrap and go" exact weight, both come in authentic wedge or stick formats. Customers will love the distinctive, milky-film parchment wrap- ping; you'll know that this is a hallmark of quality. Discover our complete range of authentic cheeses from Switzerland at mifroma.com Way Beyond Mystery Meat Campus dining halls are increasingly on the forefront of food trends, among them: local produce, humanely raised meats and gluten- free foods. Loyola University in Chicago offers hormone-free milk while other schools have created vegan menus or instituted stations serving Persian and other ethnic cuisines. Editor's Note: Specialty Food Magazine readers may subscribe to Specialty Food News, a free emailed newsletter. Compiled for the National Association for the Specialty Food Trade by the Food Institute, this newsletter brings you breaking daily food industry news, such as new product launches, mergers and acquisitions, trade issues and financial reports. To subscribe, visit specialtyfood.com. MIFROMA USA – East Coast Corporate Offi ce: 9240 Bonita Beach Road · Suite 1118 · Bonita Springs, Fl 3413 · Tel. 239 498 0626 West Coast Regional Offi ce: PO Box 1008 · Tualatin, OR 97062 · Tel. 503 692 6540 www.mifroma.com 12 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Robyn Pforr Ryan is a regular contributor to Specialty Food Magazine and Specialty Food News.

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