Specialty Food Magazine

FALL 2018

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/1017167

Contents of this Issue

Navigation

Page 10 of 91

FRENCH INNOVATION CORNER @ THE SUMMER FANCY FOOD SHOW: Meet the winners Highlighting the latest innovations among the exhibitors of the French Pavilion during the Summer Fancy Food Show 2018, the French Innovation Corner was an open window to the future. Among the wide range of products displayed at the French Pavilion, the most innovative ones have been selected by a jury of food professionals and rewarded for their ability to mix traditional French recipes with innovative concepts. Discover the winners in each category: HEALTHY & SAFE FOOD 1883 MAISON ROUTIN 1883 ORGANIC LINE For more than 130 years, 1883 Maison Routin has strived to demonstrate its expertise in the fi eld of beverage fl avoring. Because of their commitment to quality, 1883 is launching its Organic line: Organic Vanilla, Organic Caramel, Organic Hazelnut, Organic Agave. www.1883.com MARKETING & PACKAGING CHRISTIAN POTIER MICROWAVABLE CULINARY SAUCE IN 50 G PORTION A family-owned company with a strong know-how in French cuisine and especially sauces, Christian Potier decided to offer restaurant-grade culinary sauces for consumers to use at home. Their sauce in a 50g pouch needs to be warmed in the microwave before use. www.christianpotier.fr MULTI-CHANNEL DISTRIBUTION FORTWENGER MINI MIRABELLE PLUM Ā«STOLLENĀ» A mini fruity cookie for a huge pleasure! Fortwenger has dapted the famous STOLLEN cookies into a delicious biscuit fl avored with mirabelle plums sourced in their home region, Alsace. www.fortwenger.fr Ask us for more information at: gouenaelle.buffard@businessfrance.fr

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2018