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/68592
FOOD TRENDS W The Dollars Are in the Details hen it comes to green label- ing, consumers want precise information—or they may not buy your product. According to a 2012 study conducted by Cone Communications, when purchasing a product with an environmental benefit, more than 80 percent of consumers cited a symbol or certification and a message with specific data or outcomes as most influential in their decision to buy. Consumers want manufacturers' help to understand what the claims mean and expect to see the full environ- mental impact of a product's lifecycle. Only 44 percent of surveyed consum- ers said they trust companies' green claims, with a whopping 77 percent willing to boycott a product if misled. Greystone Wines Graduate T he Culinary Institute of America has launched its own wine line, called Greystone Cellars. Each vintage is approved by an expert panel at the CIA. The school's neighbor Markham Vineyards has been producing the wines exclusively for the CIA since 1995. Under the stewardship of wine- maker Kimberlee Nicholls and president Bryan Del Bondio, Greystone Cellars wines have launched nationally with an appealing price point of $10.99. A portion of proceeds from each bottle of cabernet sauvignon, chardonnay, merlot and sauvignon blanc will benefit the scholarship fund at the CIA at Greystone. Summer Fancy Food Show Booth 5146 22 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: GREYSTONE CELLARS