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
F ollowing World War II, a whole generation who had served overseas returned with memories of foods and cultures they had never before experienced. By the 1950s, some had formed importing companies to bring then-unknown products like preserves from Holland and biscuits from the U.K. to the U.S. market. A group of these importers gathered in 1952 and formed what would become today's Specialty Food Association to help promote these exotic foods. Through the 50s and 60s, prosperity and increased travel helped expand and sophisticate American tastes for fine food products, helping to grow the specialty food industry. In the early days of the Association and Fancy Food Shows, specialty foods were truly fancy— imports of Champagne and caviar were among hall- marks of the field. Today, specialty foods include regional favorites like frozen buttermilk biscuits, new innovations like maple water and superfood energy bars and, well, biodynamic bubbly and American caviar. The creativity of suppliers and retailers over these past 65 years has helped the industry to shape American food culture. To get an idea of some of the transformations over the decades, here is a snapshot of evolving product categories, culinary trends, and more. Go online to specialtyfood.com/65 or visit the LevelUp attraction at the Summer Fancy Food Show to explore the future of food, consumers, and commerce. BY SUSAN SEGREST Years of Specialty Food 65 ILLUSTRATION: YUTA ONODA