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
. . . . . . . . . . . . . . . . . . B E L G I A N C R A F T S M A N S H I P No two Duc d'O truf- fl es are the same. The reason for this is very simple. The light choco- late mousse is sent on a journey through a large bed of chocolate fl akes. Dancing over them, the truffl es wrap themselves in the wildness of Bel- gian chocolate. Only then are they ready to fi nd their way into civilisa- tion. That's why all Duc d'O truffl es are indecent- ly delectable. But each that little bit unique. Summer Fancy Food Show Booth 4162 category spotlight Jams; or no sugar at all, as in some products from Butcher's Bunches and Blackberry Patch. (Blake Hill Preserves is currently working on a no-sugar line.) A perfect recipe has its challenges. One way to cut down on sugar is to use a slow-simmering technique to jell preserves instead of pectin. (Doves & Figs, Harvest Song, Bonnie's Jams, and Blake Hill Preserves all avoid the binding substance.) Since pectin sets preserves quickly, while they still contain a lot of water, more sugar is needed to sweeten the end result. Hallman admits that jam without added sugar is an area that's lacking, "likely because of the difficulty of making such a preserve." Flavor Innovators and Classics Compete Inventive combinations of fruits, spices, and herbs abound in this category, but classic flavors still reign. Strawberry and grape are top picks among the majority of fruit spread eaters, and fewer than three in 10 eat other flavors, according to Mintel's "Nut-based Spreads and Sweet Spreads" report, released earlier this year. (See Research Spotlight, p. 122.) PCC Natural Markets, Sahadi's, and Dorothy Lane Market all confirm that traditional f lavors, especially strawberry and raspberry, sell best. "The mainstays are where it's at—the category revolves around strawberry and raspberry," says Calvin Mayne, vice president at Dorothy Lane. "My philosophy is f lavor reigns supreme. If you have a great brand like Clearbrook Farms, you don't need to reinvent the wheel." PCC Markets' Owen agrees. "Raspberry and strawberry fruit spreads are like vanilla ice cream: shoppers may buy other varieties, DECODING THE LABEL Confused about the differences between jams and jellies, preserves and conserves? Here's a cheat sheet: Conserve: thick, chunky spread cooked with dried fruits and nuts Fruit butter: creamy, smooth, often opaque spread made from sugar and fruit that is slow-cooked Jam: a thick mixture of fruit, sugar, and pectin that is boiled quickly until the fruit is soft Jelly: a clear but firm spread made from fruit juice, sugar, pectin, and citric acid; can be made with ingredients other than fruit such as herbs, flowers, vegetables, liqueurs, or tea Marmalade: a spread made from citrus, including the peel, containing no pectin and cooked for a long time Preserve: jelly that contains chunks of fruit 110 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com categorySpotlight_Jams.indd 110 6/6/14 8:18 AM