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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S pecialty food retailers should get used to the term "plant-based eating." It isn't going away anytime soon. That's among the trends that retail prognosticators expect will prevail in 2019 and beyond, as consum- ers' concerns about eating healthier remain strong, along with their interests in both locally sourced foods and f lavors and ingredients from around the world. Other predicted trends include ongoing interest in bone broths, the expansion of barrel-aged beverages, and a resurgence of Lambrusco. Retailers, foodservice operators, incubators, and industry disruptors share their take on food trends, product introductions, and the drivers behind them. BY MARK HAMSTRA In the Cards: Specialty Stakeholders Forecast the Coming Year 2019 outlook WINTER 2019 45

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