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://specialtyfoodmagazine.epubxp.com/i/102355
Morocco's Exotic Flavors • The Costs of the Cheese Case • A Year of Candy Promotions JANUARY/FEBRUARY 2013 SPECIALTY FOOD PRODUCTS • TRENDS • BUSINESS INSIGHTS MAGAZINE® www.specialtyfood.com SAN FRANCISCO'S VIBRANT FOOD SCENE: 30 Stores and Restaurants Including Nicole Krasinski and Stuart Brioza's State Bird Provisions STORE PROFILE: Oxbow Public Market in Napa 36 FOOD LABEL Definitions To Know Winter Fancy Food Show Issue Get the full Specialty Food Magazine reading experience on your desktop, laptop or tablet… • Flip through articles • Search for content • Pass along via email • And more! To read this issue online, go to specialtyfoodmagazine.com Get more from What's New, What's Hot! with a NEW Online Gallery at specialtyfood.com/wnwh • Browse products • Read more information • Get information directly from the manufacturer! Check it out today at specialtyfood.com/wnwh 100 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Mozzarella Company Goat's Milk Ricotta. Paula Lambert didn't set out to make goat cheese when she returned from Perugia, Italy, in the 1980s to open a mozzarella factory in Dallas. But over the years she expanded her creations to include goat's milk cheeses like Goat Caciotta, Hoja Santa Goat Cheese and Goat's Milk Ricotta, for which she recently won back-to-back first-place ribbons from the American Cheese Society. Inspired by the classic Italian method of making ricotta, but with the nuanced addition of whey, this ricotta is made with 50 percent goat's milk and 50 percent cow's milk. It's low in fat and calories and has a mild tangy flavor, courtesy of the goat's share. mozzco.com Oak Knoll Dairy Nonfat Vanilla Goat's Milk Yogurt. Oak Knoll Dairy has been serving up high-quality goat's milk since 1998. Now it's introducing what's reportedly the first nonfat goat's milk yogurt to hit the market. Made with all-natural ingredients and pasteurized goat's milk, the probiotic-rich yogurt has a smooth texture with just a hint of vanilla. Also new from this family-owned Vermont farm: Goat's Milk Half-and-Half, which the dairy initially supplied to chefs at the Boston Westin Waterfront for creme brulee, and is now available for retail sale at select Whole Foods stores in the New York metropolitan area. oakknolldairy.com Redwood Hill Farm Mango Orange Pineapple Kefir. On the brink of its 45th anniversary, Redwood Hill Farm is celebrating its healthful and humane history (it's the first goat dairy in the U.S. to be certified humane) with a line of smooth, sweet and tangy goat's milk kefirs. The drinks are made with organic fruit and Flourish, a custom proprietary blend of 10 live active probiotic cultures for optimum digestive tract and immune system health. The beverages are naturally sweet with no added sugar, artificial coloring, preservatives, stabilizers or powdered milk. And these kefirs come with a conscience: They're made at a solar-powered creamery by a woman-owned, family-operated business that's been sustainably farming since 1968. redwoodhill.com |SFM| Kara Mayer Robinson is a freelance writer whose work has appeared in Parents, Emmy and Time Out New York.