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 59 of 91

H oliday snacks and treats can be predictable at times—gingerbread cookies shaped like gingerbread men, peppermint sticks, and anything else resembling a candy cane. While these treats are a delight, there's no rule against elevation. Less than impressed with traditional gingerbread products? Try candy spice gingerbread cookies, gingerbread caramel popcorn, or a cinnamon roll wreath instead. Peppermint will always have a place at the holiday snack table, but this year, the standard peppermint stick can be replaced with white chocolate peppermint pretzel bark, candy cane cookies, or a hot cocoa topper covered with peppermint or mini marshmallows. Even savory offerings, such as sweet and spiced pretzels or festively shaped pasta, will take the holiday eating season from ordinary to extraordinary. Here are some of the seasonal novelties currently on store shelves. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY SARA KAY Not Your Average Candy Cane product roundup FALL 2018 57

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - FALL 2018