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
EDITOR'S LETTER The Ebb and Flow of Food Trends SUMMER 2014 1 HAVE A COMMENT? Visit specialtyfood.com/dpurcell/foodtrends H ow do food trends get started?" is a question I'm often asked and up until now did not have a great answer for. But two recent and seemingly unconnected food events held in New York City have me mulling the topic. Denise Purcell Editor, Specialty Food Magazine dpurcell@specialtyfood.com The first event was a book launch held at the Jane Hotel for The Tastemakers: Why We're Crazy for Cupcakes and Fed Up with Fondue by author David Sax, who explores where food trends originate, how they spread, and why they fade. Sax offers a fascinating exploration of the disparate yet in- tertwined factors that launch food trends—from economic and pop culture to health and agriculture. While I do recall how "Sex and the City" helped propel the cupcake to mega- trend and fashion-statement status by airing a scene set out- side of Magnolia Bakery in New York 's West Village, I didn't realize that bacon mania had its beginnings in the fast-food sector as a way to move pork belly. The second event that had me thinking about trend makers was the Italian Trade Commission's inaugural Brand Ambassador Award, presented at the Highline Ballroom earlier this month, honoring two industry notables—Mel Bomprezzi, vice president of grocery and natural foods mer- chandising for Kroger Co., and Steve Jenkins, Fairway Mar- ket's vice president of imports. Both men were recognized for being early champions of Italian products in the U.S. market and spoke of introducing these authentic foods to consumers at a time before they were trendy or in demand. Jenkins re- called bringing in fontina cheese, in 1978, to a customer base that assumed the cheese was from Switzerland. Retailers like these—who embrace their roles as advocates of unfamiliar food because they believe their customers should experience its quality—often launch trends themselves or sow the seeds for those that will come along later by creating a market for the products. Retailers and the rest of the industry will be heading into this month's Summer Fancy Food Show—and fourth- quarter buying—with an eye on trends in the making. We'll all no doubt find surprises among the 180,000 foods and beverages expected to be on display in New York. In this Fancy Food Show issue of Specialty Food Magazine, we've tried to highlight just some of the current trends and press- ing food movements that you will want to look out for at the show and in the market, most notably the continuing rise in non-GMO products (p. 32). Throughout the issue, you'll find emerging categories and classic products that have strong shopper interest and helpful lessons and advice from fellow retailers and producers. At the show are several opportunities to stay on top of trends and movements both on and off the exhibit f loor. Our education seminars will examine relevant topics like GMOs and sustainable packaging; we'll be offering resourc- es and events about trends and new products in the new News & Solution Center; and through our live blog at live.specialtyfood.com, the Specialty Food News editorial team will be covering what's new, popular, innovative, and yes, trending, throughout the show. Columns_Contents_SUMMER14.indd 1 6/6/14 8:23 AM