Specialty Food Magazine

Winter 2017

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.

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2017 LEADERSHIP AWARD WINNERS CONGRATULATIONS TO THE LEADERSHIP 7 FOR MORE INFORMATION VISIT: specialtyfood.com/leadershipawards SLOW COOKER DINNERS & SOUPS Delicae Gourmet 22 Gluten-Free Dinners & Soups 31 Healthy & Flavorful Delicious Year-Round Meals All Natural • No Added Salt • 5 Minute Prep Time Budget-Friendly • Serves 8-11 Shippers Available 800-942-2502 sales@delicaegourmet.com www.DelicaeGourmet.com category spotlight CoYo Natural Coconut Milk yogurt is a huge seller at Rainbow Grocery for both the dairy and non-dairy crowds while Nutiva Coconut Manna, organic whole coconut puree with coconut f lesh incorporated in it, has a huge following at The Good Earth Food Co-op. "Customers love it spread on toast as an alternative to but- ter," Kapsch says. Coconut water also continues to fuel the beverage craze. According to a Wall Street Journal article featuring the beverage research firm Canadean, global consumption of coconut water jumped 13 percent from 2014 to 2015, following a 24 percent increase the previous year. "Now, the smaller, more expensive niche waters, like Harmless Harvest, distinguish themselves in the same way as chocolate, cof- fee, and other items made from imported ingredients, calling out terroir," says Nielsen. "They are helping to take the coconut water conversation to the next level," she adds. "Better-for-you snacking has helped drive the coconut craze with many different food companies doing a good job using coconut in their products." Julian Bakery's Paleo Wraps, made with coconut meat, water and oil, with Hope Thai Hummus. 84 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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