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

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Page 90 of 91

70,000 The number of jars of salsa produced daily by family-owned Renfro Foods, whose president Doug Renfro was named to the Specialty Food Association's Hall of Fame. The size that the milk-free yogurt market is projected to reach by 2027, according to Future Market Insights. $7.4 billion 2 million Pounds of food that have been collected at the close of the Summer Fancy Food Show over the past 18 years. by the numbers T he inspirational stories of specialty food trade pioneers and the industry's best and brightest young talent, are the focus of this, the last issue of 2018. Following are some interesting numbers featured in the pages of this issue. 2000 The birth year of Haile Thomas, who at age 17, is seeking to change the way the world thinks about food, one community at a time. Thomas founded The HAPPY (Healthy Active Positive Purposeful Youth) Org at age 12, and has delivered her message to nearly 16,000 children through hands-on cooking demonstrations, in-school programming, summer camps, and other activities. 88 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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