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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association news Message from President Phil Kafarakis I've spent a lot of time recently talking to business groups about the specialty food industry's fantastic growth rate— the industry now represents $140 billion in sales, and a 16 percent market share of all grocery. There are a number of factors in play, but really it comes down to our people. This issue of the magazine explores our legacy through the winners of our Lifetime Achievement Awards and those inducted into the Hall of Fame, and our future through the group of up-and-coming entrepreneurs we profile who are ready to take us to the next level. Naturally, much of our growth can be attributed to consumers and the growing American "foodie" culture, fueled by the popularity of cooking shows and celebrity chefs, as well as to an aggressive health-and-wellness movement that is shaping lifestyles. Consumers across all demographic spectrums are becoming more interested in authentic food that is minimally processed, and companies in the specialty food segment are positioned to grow in response. Changes to our national dining dynamic have led to a number of specialized industry responses: In fact, many of the specialty food brands that have become household names started with a parent wanting to give a child a better-quality product, or a producer knowing someone with a special nutritional need. Think Annie's, Amy's Soup, Ella's Kitchen, Earth's Best, YumEarth … the list is practically endless. Many successful specialty food companies have also focused on corporate social responsibility and sharing the values of their customers—going beyond just providing them value. This can be seen in everything from the way manufacturers treat the community, their employees, their suppliers, and the earth itself, to animal care, workers' rights, and sustainable agriculture. The Specialty Food Association is proud to serve our remarkable industry. You'll understand why when you read the profiles of those we've called out in this issue. Phil Kafarakis President, Specialty Food Association Follow me @PresidentSFA Message from the President FALL 2018 21

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