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/769179
& A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. trends happenings MICHELIN STARS RISE IN BAY AREA Fifty-four San Francisco-area restaurants were awarded Michelin stars in the recently released 2017 edition of the guide. The coveted three-star status went to Quince, which joined superstars like Benu and French Laundry. (Only 100 restaurants in the world have this honor). The guide's "Bib Gourmand" restaurants serve excellent food at affordable prices with two stars going to Lazy Bear, which started as an underground supper club. It joins Barzelay, Acquerello, Atelier Crenn, Campton Place, and Coi. New notable one stars: Hashiri, Ju-ni, Mister Jiu's, and Mosu. Number of children that now have access to a salad bar in their school due to Michelle Obama's Let's Move Campaign. Quinoa Continues to Dominate Quinoa milk, quinoa chips, quinoa choco- late bars, and quinoa vodka prove that there are no creative limits for this super-popular ancient grain. Even build-a-quinoa-bowl eat- eries are popping up across the nation. First opened in San Francisco and now going national, Eatsa, a "fully-automated fast food experience," offers quinoa-based meals like its Spiced Apple Quinoa breakfast bowl sweet- ened with fuji apple, cinnamon and almond milk. Eatsa allows customers to build their own bowls on an iPad and pay there as well. The company hopes to shift consumers away from meat meals to plant-derived ones. Quinoa's surge has opened the door for other ancient grains to move in, like millet, which Time called "The Next Quinoa" in 2015. With equal nutri- tional attributes, it rises to superfood as it has alkaline properties after being cooked, which help reduce inflammation, ideal for those with wheat allergies and sensitivities. 2,400,000 Latino Buying Power Surges There's a shift on grocery shelves: Packaged Facts esti- mates sales of Hispanic products in the U.S. approached $18 billion last year, representing an increase of 4 percent over 2014. And it's not just at ethnic groceries. Hispanic foods and beverages have gone mainstream for at least a third, and perhaps as much as half, of the U.S. population. Hispanics' buying power alone is estimated at $1.5 trillion in 2015, a 50 percent increase from 2010, according to Acosta Sales & Marketing's AMG Strategic Advisors and Univision, so increasing product offerings bodes well for overall customer satisfaction. 14 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com