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
in this issue CONTENTS VOL. 47, NO. 3 SUMMER 2017 100 35 65 Years of Specialty Food A group of importers gathered in 1952 to form what would become today's Specialty Food Association. We look back at what helped to expand American tastes for fine food products, and what helped to grow the specialty food industry. 55 Food Tech for the Future From the farm to the table and beyond, small start-ups and large companies are churning out futuristic technology that holds the promise of changing the way we produce, consume, and purchase food. 72 q&a Marc Oshima: Helping a Food Desert Flourish e co-founder and chief marketing officer of AeroFarms, a self-proclaimed plant whisperer, discusses how his vertical farm is effecting big change with minimal impact to natural resources. S1 sofi Award Winners e 2017 sofi Award Winners are unveiled in this special pullout section. 10 111 store tour A New Crop of NYC Food Destinations Amid challenges for established super- markets, New York's retail scene is booming with new outposts of specialty chains, more food halls, and niche openings. 119 tour A Spirited Tour of the South Bronx ese three innovative alcohol produc- ers have helped put Port Morris back on New York's libations map. 164 q&a Trip Straub: Discovering Great-Tasting Specialties Trip Straub, president and CEO of Straub's Markets, discusses food trends and shares his product curation philosophy. 168 Advice Roundup Established specialty food producers share guidance with new food companies. COVER ILLUSTRATION: YUTA ONODA (continued, p. 9) S1 SUMMER 2017 7