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.

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features 37 cheese focus It's All in the Mix U.S. cheesemakers are mixing milk from cows, goats, and sheep, for impressive results. 50 producer profile Mike Kurtz, Mike's Hot Honey A pizzeria in Brazil was the unlikely inspiration for this chili pepper-infused honey, which recently won the Front Burner Foodservice Pitch Competition at the Summer Fancy Food Show. 60 category spotlight Raising the Chocolate Bar From transparent sourcing to unusual ingredients to chocolate that suits lifestyle needs, the chocolate category is a hotbed of innovation. 29 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 21 letter from the president 22 Specialty Food Association News 87 resource guide 88 by the numbers CONTENTS VOL. 48 NO. 4 FALL 2018 67 37 50 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 82 special section 73 Specialty Food Maker A look at topics and business news to help producers and suppliers build their operations, keep informed on industry issues, and stay prepared for challenges. 74 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 76 Q&A: Navigating the Holiday Rush Specialty food experts weigh in on best practices for staffing holiday help amidst the year-end madness. 78 6 Tips for Startups Food entrepreneurs can get a leg up on the competition with limited funds, experts say. 80 The National Bioengineered Food Disclosure Standard: What You Need to Know e USDA will soon issue its final GMO labeling rule. Learn how to make your products compliant. 10 14

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