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
Number of hamburgers that can be dressed per hour without human help thanks to Momentum Machines, a collective of foodies and engineers with experience in restaurants and robotics, who are using artificial intelligence to shake up the foodservice sector. Pounds of cheese the average American eats per year compared to just 17 pounds in 1980. Love for cheese has never faded, and from the looks of it, won't any time soon. 35 10,000 The 2016 retail dollar sales of the specialty condiment category. The evolution of condiments since the 1950s has been truly outstanding. While condiments in the 50s were limited to salt, pepper, ketchup, mustard, and mayonnaise, today's condiment offerings range from Tomato and White Sultana Chutney with Ginger and Garam Masala, to Balsamic Fig Mostarda Savory Spread and Kitchen Bali BBQ Sauce. by the numbers 2017 is a year that speaks volumes for the future, as well as the past, of the specialty food industry. Looking forward, there is a multitude of innovations in the field of food technology that is making waves in the industry and providing insight into the future of food. And as this year marks the 65th anniversary of the Specialty Food Association, we also reflect on the past, and how the specialty food industry has evolved over several decades. The square feet of the Bronx Brewery, which opened in 2014 in a former lace factory a few blocks from the East River. A tasting room attracts around 100 locals on weeknights, and hundreds of beer drinkers from all over the city on weekends. The brewery has been part of the revitalization of Port Morris in the Bronx as a beer- and spirits-making center. 400 $1.9 billion 196 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com