Specialty Food Magazine

Spring 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/1090132

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features 38 cheese focus Cheeses from the Heartland Midwest cheese producers are bringing something new to the table. 42 category education Honey Hits the Sweet Spot: What Buyers Should Know Hyperlocal honeys are being sought for a range of benefits. 47 producer profile Bradley Bennett, Pacific Pickle Works A software-developing architect put his building prowess behind an award- winning pickle startup whose Michelada Shrub won the Front Burner Foodservice Pitch Competition at the 2019 Winter Fancy Food Show. 51 product roundup Coconut-Based Products: Everyday Indulgences Providing a sweet, slightly nutty taste, coconut can be used as an ingredient in dishes to add flavor, or as a crunchy, chewy snack all by itself. 54 category spotlight Condiments' New Legacy A mature category takes an anything-goes approach, leaving little room for boredom. 38 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 21 letter from the president 22 Specialty Food Association News 84 by the numbers CONTENTS VOL. 49 NO. 2 SPRING 2019 42 47 51 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 80 special section 65 Specialty Food Maker A look at topics and business news to help producers and suppliers build their operations, keep informed on industry issues, and stay prepared for challenges. 66 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 68 5 Steps for Creating a Growth Vision A successful growth vision needs to be flexible and updated as market conditions change, experts say. 70 Selling to Meal Kit Companies: What You Need to Know Specialty food makers are forging mutually beneficial relationships with meal kit makers. 72 Q&A: Delivery Opportunities for Foodservice Gig economy delivery services like Uber Eats, DoorDash, and Seamless are opening new revenue streams for restaurants. 74 Opinion: Sometimes You Need to Go Small to Grow Big Shifts in consumer preferences are forcing large food companies to reconsider their traditional approaches.

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