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/802137
Denise Shoukas, Denise Purcell, and Sara Kay are, respectively, contributing editor, editor, and editorial and education content associate for Specialty Food Magazine. trends & happenings Brand Refresh Roundup Several brands underwent makeovers and updates at the recent Winter Fancy Food Show, held January 23–25, in San Francisco. Here are five clas- sic products that have refreshed their packaging and labeling. Lucini Italia. To complement a clean ingredient panel, Lucini has re-intro- duced its artisan vinaigrettes in its classic octagonal-shaped bottles, each with a recipe featuring a hand-drawn illustration. Pereg Natural Foods. This producer has repackaged its lines of premium spices and spice blends and ancient grains in new boxes and resealable bags to emphasize the importance of convenience to today's consumers. Saint Benoît Creamery. A new logo and refreshed packaging graphics for its line of single-serve Organic Jersey Cow's whole milk yogurt can be seen on its 4.75-ounce recyclable glass jars. Clean lines now add distinction to the logo type and label while maintaining an artisanal feel. In addition to the label, the foil lid is now different for each of the four varieties: French vanilla, Meyer lemon, strawberry, and original. The Spice Lab. New retail-friendly packaging for The Spice Lab premium spice blends holds up to 7 ounces of gourmet seasoning in a plastic jar with a shaker top, making it ideal for store shelves. The new design is accompanied by a free-standing shipper display that holds 60 jars. Tillen Farms. This classic line of jarred vegetables has been redesigned to showcase its uniform quality while simplifying key selling points. The new look, which is the first major label redesign since owner Tim Metzger purchased the brand from Hogue Cellars more than 14 years ago, includes new, clear labels that showcase the products themselves, as well as their pertinent attributes, such as vegan, gluten-free, kosher, and low sodium. The blue lids and blue scalloped banding make the product recognizable on the shelf, and include the new tagline, "We've got nothing to hide." —Sara Kay U.S. Chefs Win Prestigious Bocuse d'Or For the first time in its 30-year history, a group of American chefs won the biennial Bocuse d'Or culinary com- petition—the equivalent of the Olympics for profession- al cooks—beating out teams from 23 countries. Norway took the silver medal, and Iceland won the bronze. Chef Mathew Peters, who left his executive chef post at Thomas Keller's Per Se in New York to train for this competition, led his team to victory with an interpreta- tion of the classic Lyonnaise dish Poulet de Bresse aux Écrevisses, along with other dishes. His deputy, Harrison Turone, also took a year away from Per Se to train. This competition, high- ly regarded in Europe and Scandinavia, is considered a test of both physical and mental fortitude. This year the chefs prepared their food in 5 hours, 35 minutes in front of an arena full of specta- tors—many who spent the time screaming, singing, and blowing horns.—D.S. PHOTO: SARA KAY SPRING 2017 73 (continued from p. 18)