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/328566
Contact us: Proecuador New York: newyork@proecuador.gob.ec 500 Fifth Avenue, Suite 2420, New York, NY 10110 Phone: 212.719.2220 www.proecuador.gob.ec Booths 301 - 333 & 306-312 TRAVEL TO Through its flavors by visiting the ECUADORIAN pavilion Summer Fancy Food Show Booth 4639 BOOTH 4639 LOOK WHAT'S NEW AT SABLE & ROSENFELD Summer Fancy Food Show Booth 301 category spotlight Scott Owen, grocery merchandiser at PCC Natural Markets in Seattle, says his store's sales of jams have been f lat year-over-year. "We suspect that is due in part to an increase in nut allergies," Owen explains. Many kids aren't allowed to bring sandwiches made with nut butters to school, he notes, which has impacted sales of grape and strawberry jam, classic childhood PB&J; sandwich staples. The result is brands jostling for shelf space, by calling attention to unique features, from small-batch and local to healthful and novel. Authenticity, Quality, and Origin Stand Out Consumers are looking at labels, and not just for flavors and ingredi- ents. Ron Sahadi, managing director of Sahadi's Fine Foods in New York City, attests that artisanal products have become popular, with "more customers apt to try smaller brands they haven't heard of, and that tell a nice story on the label." But an engaging storyline isn't all that customers want—they are also largely seeking local ingredients. At Formaggio Kitchen in Boston, "small-batch and locally made preserves are the hottest trend right now," says Julia Hallman, the cheese-focused shop's international and domestic dry goods buyer. "The public wants to learn more about where their food is coming from." No longer will it suffice for preserves to be simply made in America. Today, brands highlight their specific location and tout locally grown produce. Blake Hill Preserves of Grafton, Vt., buys seasonal fruit directly from farms located within 30 miles of its production facility, and prepares limited-edition batches. To preserve freshness, the producer cooks the fruit within 24 to 48 hours of picking. Similarly, Doves & Figs of Massachusetts sorts its offerings—using New England–grown ingredients—by season, Blake Hill Preserves Moroccan Plum & Fennel Chutney (top) and Clearbrook Farms California Red Pepper Jelly 102 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com categorySpotlight_Jams.indd 102 6/4/14 9:12 AM