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/986636
features 30 cheese focus Goat Cheese Grows Up American cheesemakers are creating a slew of interesting and award-winning aged goat cheeses that can add depth to your offerings. 56 producer profile Tom McCollum Madécasse Chocolate It's been a challenge to build artisan chocolate production in Madagascar, but with a new factory about to open, the opportunities for local cocoa producers are about to double. 63 product roundup In the Mix Cold-pressed juices, heritage ingredients, and inventive blends are characteristic of today's cocktail mixers and sparkling drinks. 76 category spotlight Crafting Quality with Ready to Drink Tea & Coffee From creamy cans of nitro coffee to energy- sustaining teas, producers of grab-and-go beverages are working to quench consumers' thirst while fulfilling lifestyle needs. 76 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 12 buyers' picks 16 trends & happenings 25 letter from the president 26 Specialty Food Association News 150 resource guide 172 by the numbers CONTENTS VOL. 48 NO. 3 SUMMER 2018 112 106 122 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 152 special section 137 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 prepared for challenges. 138 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 140 Developing a Product from Idea to Launch e Stage-Gate project management methodology is designed to help companies manage risk in stages. 143 Three Packaging Trends that Inspire Trust Specialty food makers are conveying transparency and gaining loyalty with these packaging types. 146 Q&A: Climate Change Specialty food makers discuss the changing retail landscape's impact on their selling strategy. 148 Nutrition Facts Label Revisions: What You Need to Know Whereas many consumers believe that FDA determines serving sizes by what people should be eating, the new law states that serving sizes must be based on what they are actually eating. 12 106 producer profile Andrew McClure and Aidan Altman Fora Foods ese vegan entrepreneurs believe their Faba Butter can be an easy replacement for the real thing. 112 giving back A Food Desert Oasis Brings Healthy Choices e Salvation Army's first non- profit supermarket is improving area residents' quality of life with affordable groceries and educational services. 119 product roundup New Nut Butters Today's nut butters tout simple ingredients with boosts of protein, Omega-3s, and even caffeine.