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/654717
features 32 cheese focus WA's Emerging Producers Long known for ofering a tasty Cheddar in a tin can, Washington State is now staking a claim to cheese-state greatness. 46 prepared food focus New Ketchups—No Tomatoes Added Alternative ketchups made with ingredients like mushrooms, apples, and pears are trending. Here are three recipes for highlighting them. 53 category spotlight Salad Dressings Come Out of the Shadows Eclipsed by other sauces and dips and concerns over clean ingredients, the category has been sluggish since 2013. But new favors, better-for-you ingredients, refrigerated options, and multi-use products could boost this kitchen essential. 67 producer profile It's All About the Flavor From high-quality jams to premium mixers, Earth & Vine Provisions focuses on creating memorable food. And it all started with a teenager's entrepreneurial dream. 71 product roundup The New Alternatives Te bar has been ofcially raised for dairy options. 74 giving back Baldor Sparks a Transformation Trough its new initiative—SparCs— Baldor Specialty Foods is on track to eliminate 100 percent of its organic food waste. 78 fsma update Foreign Supplier Verifcation Program and Third Party Certifcation: The Final Rule Here's what it all means for the specialty food industry. 20 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 59 special advertising section: Foods for Entertaining Product Guide 100 summer fancy food show preview 111 resource guide 112 flashback CONTENTS VOL. 46, NO. 2 SPRING 2016 46 92 67 53 SPECIAL ADVERTISING SECTION What's New, What's Hot! begins on p. 106 89 producer profile An Addiction Becomes a Business Turning a crunchy snack craving into a livelihood led to 100-hour work weeks for Jack Kuo, the mind behind Serious Cheesy Pufs. But now his brainchild is being taken seriously by consumers and retailers alike.