Specialty Food Magazine


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: http://specialtyfoodmagazine.epubxp.com/i/523050

Contents of this Issue


Page 11 of 203

features 98 product roundup Tea: More Than a Hot Beverage Its favors and health appeal are making tea a hot ingredient in everything from candies to frozen desserts. 105 producer profile Redefning the Most Important Meal of the Day After Erica Barrett won a recipe contest, Southern Culture Artisan Foods was born. 126 product roundup Out-of-the-Ordinary Drinks Ingredients like vinegar, turmeric, and peanuts are helping producers redefne the beverage aisle. 130 producer profile Stirring Up Cocktail Innovation Allergies led Jay Lombard to make his own tea-infused cocktails. Teir popularity with friends inspired Finest Kind. 133 giving back Tiny Plant, Global Impact Kuli Kuli Foods is bringing a nutritional powerhouse to the U.S. to create economic opportunities in West Africa. 136 startup spotlights Detroit Friends Potato Chips & Olo Foods Tese startups ask industry veterans for advice on growing their businesses. 141 prepared food focus Sustainable and Satisfying Tese recipes highlight sustainable seafood that will appeal to health- and eco-conscious consumers. 142 store snapshot Cone & Steiner General Modern meets old-fashioned at this Seattle market with two locations. 145 research spotlight Taking a Bite Out of Bars Health and convenience are making snack, nutrition, and protein bars big business. 146 store snapshot Cacao: A House of Chocolate Tis boutique shop in Portland, Oregon, is an elegant temple of chocolate decadence. 36 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 151 Specialty Food Association News 155 Summer Fancy Food Show Focus 198 resource guide 200 flashback CONTENTS VOL. 45, NO. 3 SUMMER 2015 70 130 42 141 148 retail therapy Customer Service Challenges Specialty food retailers weigh in on their approaches to meeting shop- pers' difering needs. 150 prepared food focus Super Bowls Meals packed into portable bowls are fast becoming the new "it" food in restaurants and grocery stores. Here are three recipes to help you tap into the trend. SPECIAL ADVERTISING SECTION What's New, What's Hot!

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