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/838473
features 47 cheese focus Understanding Ashed Cheeses From its history in the Loire Valley to its recent (mostly resolved) FDA issues, there is much to know about this type of cheese. 63 producer profile Swiss Chocolate by Way of Crown Heights With old-world skill and new-world headquarters, MilkBoy aims to show the U.S. a different kind of chocolate from Switzerland. 68 product roundup Condiments for Cookouts Flavor knows no bounds when it comes to cookout condiments, and today's options add texture and zing to traditional fare. 78 product roundup Single-Serve Snacks and Treats Individual-serve snacks made to enjoy at a sitting are curbing binge eating. 82 producer profile The Whole Hog After becoming a union butcher and head chef, Paul Bertolli's career found new meaning through launching a specialty food business built on the mantra of "from our hands to yours." 89 product roundup Chips Reinvented ai rice grains, beets, jicama, and other better-for-you ingredients provide the base for today's reimagined chips. 93 giving back Solving World Hunger with Peanut Butter Robbie Vitrano is helping to solve malnutrition with a product that is beloved worldwide: peanut butter. 100 category spotlight What's Hot and Cold in Cereal Americans' eating habits are changing— particularly the way they eat breakfast. 35 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 26 q&a 29 letter from the president 30 Specialty Food Association News 125 Summer Fancy Food Show Preview 161 resource guide 196 by the numbers CONTENTS VOL. 47, NO. 3 SUMMER 2017 68 111 93 47 SPECIAL ADVERTISING SECTION What's New, What's Hot! begins on p. 173 special section 129 Specialty Food Maker A look at topics and business news to help producers and suppliers build their operations, keep informed on industry issues, and stay pre- pared for challenges. 130 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 135 Defining Business Metrics Learn the five key benchmarks on which to measure organization health. 142 Q&A: Navigating E-Commerce Specialty food makers discuss the challenges and successes of selling in the online channel. 146 Regulatory Law and Criminal Risk From the five most common food-industry lawsuits to recall plans, read advice to help makers mitigate and prepare for legal threats. 152 Sound Off Specialty food makers weigh in about their biggest specialty food industry gripes. 155 Food Safety Update: How to Develop Your Written Recall Plan To comply with the Preventive Controls for Human Food regulation of the Food Safety Modernization Act, makers must create a written Recall Plan. e SFA's Ron Tanner outlines specific requirements in this step-by- step guide.