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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While consumers overall are seeking to incorporate more fruits and vegetables into their diets, plant-based alternatives to animal proteins particularly are showing momentum, retailers say. Tony Stallone, vice president of mer- chandising, Peapod, the e-commerce divi- sion of retailer Ahold Delhaize, says that in addition to the now-ubiquitous Beyond Meat, several second-tier companies are emerging in the space. "We're seeing innovation in products that can address health, and one of them is vegetable-based proteins," says Stallone. "That's a very, very big trend where we're seeing accelerated growth." Wendy Robinson, grocery manager and buyer for Market Hall Foods, a two- unit retailer with locations in Oakland and Berkeley, Calif., cites the appearance of mushroom jerky at the Specialty Food Association's 2018 Fancy Food Shows as an indicator that new products are emerging to meet consumer demands for plant-based alternative products. "We're seeing a lot of socially conscious and lifestyle-focused foods on the market now," she says. Rachel Shemirani, vice president of marketing at Barons Markets in Poway, Calif., notes that consumers are also show- ing interest in using plant-based proteins in their home cooking. The seven-unit chain's "meatless Monday" recipe demos have been a big hit with customers, she says. "It definitely is a trend that we don't see going away," relates Shemirani. Dairy Alternatives Diversify Robinson of Market Hall Foods sees the market for dairy alternatives expanding beyond almond, soy, and coconut milks, and including more offerings made from peanuts, cashews, and macadamia nuts. Shemirani says that both macadamia and oat milk alternatives have been doing well at that seven-store chain, as has a pea- based dairy alternative from Ripple Foods. 2019 outlook FOODSERVICE'S FUTURE Specialty Food Magazine tapped the expertise of foodservice professionals. Following are their predictions for the coming year. Compiled by Julie Gallagher Q: What do you think will be the standout trends in foodservice in 2019? "Globally-inspired breakfasts like traditional Japanese, Australian, or Indian breakfast, cell-based meat and vegan "meat," and Pinsa, the new pizza." —Joanne Weir, chef, James Beard award-winning cookbook author, and television personality "We see incredible opportunities to enrich corporate snack menus with sustainability as top of mind. First, upcycling has a lot of attention as we all look to reduce food waste towards the dream of eliminating it all together. Taking product that might otherwise go to compost and reformulating using simple methods to access valuable nutrients is an amazing reminder to get back to basics. We love the energy from new companies looking to change the packaging industry by balancing shelf life, climate sturdiness, and the goal to reduce impact to the waste stream via hyper-compostability." —John Venegas, regional vice president, Best Vendors Management, the Canteen National Accounts arm within Compass Group. "Cannabidiol, terpines, and other non-THC elements of marijuana." —Adam Moskowitz, president of Columbia Cheese and Larkin Cold Storage 46 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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