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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Back by popular demand, our Cabernet Wine Biscuits pair the finest Cabernet with fresh cracked pepper corns. A great companion to wine tastings or a delicious counterpart to salads, soups and fruit. F R E S H F R O M Baked & distributed by J&M Foods, Inc. 800.264.2278 • www.janis-melanie.com Dare to Eat Diierent. Enjoy the rich velvety texture and layers of flavor in our Creamy Hot Sauce. www.davesgourmet.com Winter Fancy Food Show Booth 5429 Winter Fancy Food Show Booth 5634 category spotlight House in Washington, D.C., who says it's hard to keep Ococoa Sesame Fig Cups in stock. Adam Smith, owner of Fog City News in San Francisco notes that "ingredients like tahini, parmesan cheese, and even miso combined with chocolate provide something special. Customers like the novelty and enjoy exploring global f lavors." Fog City offers dark chocolate and dark milk chocolate bars from Xocolatl de David with fun, sophisticated f lavors like brown butter, foie gras, and Parmigiano Reggiano. 2. A Desire for Lifestyle Compatibility Consumers want foods that specifically match their dietary needs or lifestyle choices and chocolate makers are meeting that challenge. Alternative milk or vegan chocolates. Once playing to only a very niche crowd, vegan chocolate, 70 percent and higher bars—are gar- nering huge crowds, muscling in with the mainstream, and fulfilling the needs of vegan consumers. There are also some companies making chocolate with alternative milks, catering to the dairy-intolerant or those who just want to try something new. "Nathan Miller Chocolate in Pennsylvania has a richly decadent buttermilk bar and a camel milk bar for those who really want to taste outside the box," notes Jana Werner, buyer, Market Hall Foods, Oakland, Calif. And, while many find coconut milk to be overpowering in some bars, some chocolate companies, experts agree, really get it right. "Charm School, Marou, Raaka, and Chocolat Stella, come to mind," notes Adrienne Henson, chocolate consultant for 2Beans, NYC. Theo Chocolate: four- piece Beer Collection 64 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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