Specialty Food Magazine

FALL 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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PHOTO: JANET FLETCHER/PLANET CHEESE features 34 cheese focus New in Blue Inventive blue cheeses are delighting adventurous consumers. 39 producer profile Lee Etherington, Wild Hibiscus Flower Company A chance event at a dinner party sparked the idea for Wild Hibiscus Flowers in Syrup, which won the Front Burner Foodservice Pitch Competition at the Summer Fancy Food Show. 56 sound off Industry Voices: The State of Specialty Foods Members of the supply chain share insights from the recently released State of the Specialty Food Industry research, 2019-2020 edition, published by SFA in collaboration with Mintel. departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 22 letter from the president 23 Specialty Food Association News 87 resource guide 88 by the numbers CONTENTS VOL. 49 NO. 4 FALL 2019 78 80 34 39 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 85 special section 77 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. 78 Fighting Food Waste from the Top Down Food makers discuss their efforts to reduce food waste by redefining what we eat and how it's made. 80 CBD and Cannabis in Specialty Foods: What You Need to Know Ron Tanner, vice president, philanthropy, government, and industry relations at SFA, explains where the federal government stands on the inclusion of CBD and cannabis in foods and beverages.

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