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 40 of 103

CANDY COUNTER Brown Ale and East India Pale Ale. "Our products are a little bit differ- ent but have an element of the familiar that people are drawn to," says owner Liz Gutman. When the Beer Pretzel Caramel first appeared, Gutman says people were "a little weirded out" by it but quickly came around. "It is the salty-sweet combination that is so popular and the comforting state of mind you get when you eat it," she adds. Potato and Tortilla Chips: Making Headway Whether drenched in chocolate or com- plementing other ingredients, chips—both potato and corn tortilla—are taking a walk on the sweet side. Summer Fancy Food Show Booth 5337 Chips and chocolate. "Customers are always asking for salty-sweet combinations in their chocolates," says Steve Kravets, cate- gory manager for Food Emporium and Food Emporium Chocolate Shop in New York City. Kravets, who has seen a growing inter- est specifically in chocolate-covered pota- to chips, touts David Bradley's Chocolate Collection in Milk & Dark Chocolate. Wanting to create a flavor profile that customers innately crave and that evokes a sense of nostalgia and comfort, Chuao Chocolatier, Carlsbad, Calif., recently cre- ated the Potato Chip in Chocolate Bar. The bar has a contrast of flavors that pairs the crunch of lightly salted kettle-cooked potato chips with the velvety smooth finish of rich milk chocolate. "One bite of Potato Chips in Chocolate delights the taste buds as a flirty salty- Summer Fancy Food Show Booth 4812 34 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com 1)050 $0635&4: 0' $)6"0 $)0$0-"5*&3

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