Specialty Food Magazine

WINTER 2014

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.

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product roundup PB&J; Every Way P BY DINA CHENEY PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRAN MATALON-DEGNI eanut butter and jelly has grown up, spreading beyond sandwiches into food categories such as chocolate bars and trail mix. Part of this classic flavor combo's success in transcending the school lunchroom is the power of nostalgia, as it reminds consumers of childhood. New products feature the traditional grape or berry jelly flavors, and a few creations even offer the underdog alternative: peanut butter and banana, for an Elvis-inspired twist. WINTER 2014 125

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