in this issue
CONTENTS
48
developing a
food-safety plan
baking mixes
and flours
VOL. 46, NO. 4
FALL 2016
58
44
Direct Eats
Q&A
52
retail
therapy
(continued, p. 9)
C1 special report
Today's Specialty Food Consumer 2016
Specialty foods are growing in both awareness and purchases, accord-
ing to this year's consumer report, compiled by the Specialty Food
Association and Mintel (follows p. 68).
33 2016 Lifetime Achievement Awards
From launching an iconic New York City store to pioneering premium
cheese production, these six visionaries helped create the specialty food
trade as we know it.
44 q&a
David Hack: Hacking the Marketplace
e founder and CEO of Direct Eats shares his path into specialty
e-commerce and the importance of supporting small producers.
48 food safety update
Developing a Food Safety Plan:
The First Step in FSMA
As the deadlines for the Food Safety Modernization Act rapidly
approach, the specialty food industry must start to comply with
the regulations. Here's where to begin.
52 retail therapy
Customer Service Is King
Specialty food retailers discuss the importance of keeping shoppers
happy, whatever it takes.
COVER: PHOTO: MARK FERRI
p. C1
consumer
research
FALL 2016 7
