Specialty Food Magazine

Winter 2019

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/1061591

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association news 2019 sofi Award Submissions Open February 1 Entries for the 2019 sofi awards will open to Specialty Food Association members on February 1 and be accepted through March 8. Gold, Silver, Bronze, and New Product winners will be named in 29 sofi Award categories and announced later in 2019. In addition, the entry that earns the highest score will win the title of "Product of the Year" and be recognized at the 2019 Summer Fancy Food Show. During the submission period, companies can send their products to the Specialty Food Association head- quarters in New York, where they will be judged in a blind tasting by a national panel of culinary experts. Past judges have included chefs, culinary instructors, recipe developers, food journalists, and specialty food buyers who are experts in particular categories such as cheese, oil, chocolate, coffee, etc. Each entry costs $95 and there is no limit to the number of products a company can submit. However, each product can compete in only one category (with the exception of the New Product category). Shelf- stable and perishable products, labeled as such, may be sent during the appropriate time frames listed on the website. Submissions to the "New Product" category must have been introduced to the market after June 30, 2018. To learn more or submit an entry form, go to sofiawards.com. In addition, find FAQ about submission costs and guidelines at specialtyfood.secure-platform. com/a/page/how-to-enter/faqs. —Arielle Feger The Competition Heats Up on January 14 The Front Burner Pitch Competition returns to the Specialty Food Association's Winter Fancy Food Show on January 14, from 5 to 7 p.m. The competition, pre- sented by the SFA Foodservice Council and hosted by celebrity chef Robert Irvine, will feature the following finalists representing brands that will be exhibiting at the Show: • Victoria Ho from Pacific Pickle Works will pitch Michelada Shrub. The all-natural tart and spicy mix can be combined with any crisp lager beer to create the classic "Cubana" Michelada, or a splash of tomato or Clamato juice for a Mexican take on the beverage. • Thuan La from Mama La's Kitchen will present its Beef Pho Broth Concentrate. This 100 percent beef bone broth can be used for a traditional-style pho dish or as a base for cooks who want to experi- ment with different flavors and combinations. • Ellona Ferson from Napa Hills will pitch a Cherry Rosé antioxidant-enriched water. This alcohol-free sparkling beverage offers a refreshing alternative to wine but the same amount of antioxidants as one glass of red wine. Contestants will deliver a pitch-style presentation about their product to a panel of judges including Angela Flenoy of Sysco, George Morrone of Kimpton Hotels, and Jim Dodge of Bon Appétit Management Company. PHOTOS: LOOP SEVEN 22 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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