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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Our new, large, soft-baked cookies (roughly 3 inches in diameter) are made with simple ingredients and a whole lotta love. Please give them a taste. It won't disappoint. F R E S H F R O M Baked & distributed by J&M Foods, Inc. 800.264.2278 • www.jm-foods.com Winter Fancy Food Show Booth 429 WINTER FF BOOTH #1664 SANDERSCANDY.COM Winter Fancy Food Show Booth 429 Winter Fancy Food Show Booth 1664 category spotlight Other coconut water innovations to watch out for: Sparkling varieties, says Ortega. 3. Snack Attack With snacking a way of life for consumers, now often replacing meals, the category is benefiting from coconut's healthful disposition. According to a recent report from Mintel, "Snacking Motivations & Attitudes, US 2015," nearly all Americans (94 percent) snack at least once a day, with 33 percent saying they are snacking on healthier foods this year compared to last year. "Better-for-you snacking has helped drive the coconut craze with many different food companies doing a good job using coconut in their products," says Mitzi Dulan, RD, and team nutritionist for Coconut ash—the charred and processed remains of the coconut shell—has become a detox fad and hot ingredient in juices. Vosges Coconut Ash & Banana Super Dark Chocolate Bar and K'ul Chocolate 70% Dark Chocolate Electrobar. 86 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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