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.

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trend report L ast year saw the emerging cannabis segment gain a foothold in snacks and treats, as more states legalized sales of hemp- derived CBD products. Though the segment has its challenges as cannabis is still illegal at a federal level, consumer curiosity has been piqued (see story, p. 84). Factor in that a new generation is growing up in states where cannabis is legal, and signs point to future growth of the edibles segment. New products are rapidly hitting the market, many with high-end beautiful packaging and savvy marketing. Look for more infused cooking oils, coffees, teas, chocolates, baked goods, snacks, and even beer and pasta to hit the market in the coming year as well as more cannabis cuisine menus and cocktails at foodservice. CANNABIS ACROSS MULTIPLE CATEGORIES P ackaging that helps inspire trust in the product through the quality and values it conveys will be more visible in the coming year. Consumers are placing a premium on company values, and producers are making more prominent on packaging their certifications/accreditations from B Corp to women-certified to animal welfare to social justice and more. Sustainable packaging will grow, especially plant-based varieties, say the Trendspotters. Expect to see some made of upcycled ingredients or scraps. For example, research is advancing the use of tomato peels, kelp, and mushrooms into sustainable alternative coatings and other packaging materials. PACKAGING TAKES CENTER STAGE— IN THE ENVIRONMENT AND CONSUMER COMMUNICATION 38 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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