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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Cuvée Cold Brew Nitro Black Coffee. R A I S I N G Though crowded, the specialty chocolate space is a hotbed for innovation. From transparent sourcing to unusual ingredients to chocolate that suits life- style needs, here are some noteworthy trends giving specialty chocolate its competitive advantage. BY NICOLE POTENZA DENIS PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI CHOCOLATE BAR the category spotlight FALL 2018 61

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