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/873281
56 features 36 cheese focus Bufala Bonanza Cheeses made from water-buffalo milk now go far beyond mozzarella di bufala. And customers are noticing. 52 producer profile TBJ Gourmet A software engineer and an entrepre- neurial chef go "all in" to bring bacon jam from tailgate party to a Front Burner Foodservice Pitch Competition win. 56 giving back The Little Kernel e Little Kernel donates proceeds from its snack to Generation Rescue, which provides information and treatment assistance to families affected by autism spectrum disorder. 59 product roundup Uncharted Waters ere was once a time when water was simply water. Today, enhanced waters boast a plethora of vitamins, minerals, anti- oxidants, electrolytes, and other functional ingredients. 66 category spotlight The Evolving Pasta Bowl Why you may be rethinking your pasta offerings with more health-focused varieties. 36 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 21 letter from the president 22 Specialty Food Association News 101 resource guide 102 by the numbers CONTENTS VOL. 47, NO. 4 FALL 2017 26 41 59 SPECIAL ADVERTISING SECTIONS Holiday Products begins after p. 77 What's New, What's Hot! p. 95 special section 79 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. 80 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 82 Making E-Commerce Work for Your Specialty Food Business Learn the five common traits shared by online direct-to-consumer food businesses experiencing the most expeditious growth. 84 Q&A: Spurring Seasonal Sales Specialty food makers discuss the benefits of offering limited-edition products. 86 Approaching Food Safety as a Profit Center A food safety expert shares four tips for shoring up your preventive controls. 88 FSMA Update: Foreign Supplier Verification Program Importers of finished products or ingredients who are not proving that their foreign supplier is producing food in a facility that meets the FSMA regulations for a U.S. manufacturer, are breaking the law. 90 Sound Off Specialty food makers weigh in about their biggest successes. 10