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: NIGEL RODDIS/PA WIRE PHOTO: IMPOSSIBLE FOODS & A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. trends happenings Inching Toward the Plastic-Free Deadline The pressure is on for corporate players to make a dent in the amount of plastic used. Global food giant Nestlé SA recently launched paper packaging for its Yes! snack bars, a technology it hopes to scale up and extend to other confectionery products as it tries to make all its packaging recyclable or reusable by 2025. "It was always our plan to wrap Yes! bars in recyclable paper as it is a perfect fit with our brand that stands for 'celebrating and caring for Nature's diversity,'" according to a Nestlé spokesperson. The new wrapper is composed of paper and a water-based coating to guarantee the same shelf life as plastic, and has the potential to be used on its existing high- speed lines that can seal up to 500 snack bars per minute. Once scaled, the paper packaging could be extended to the company's other products, like KitKat bars, but at this stage, its partners cannot supply enough paper. Here at home, Kroger's revamped gallon-size jug—used for milk, water, juice, and tea products—has reduced nearly two million pounds of plastics in two years and Kroger officials expect the jug will save more than five million pounds of plastic a year. TAKING ON MEAT EATERS WORLDWIDE The plant-based meat market could be worth $140 billion in the next 10 years, according to investment bank Barclays, inspiring Impossible Burger—the well- known plant-based burger—to look East. Asia accounts for more than 46 percent of the world's meat consumption, and while Impossible Burger established a following in Hong Kong 18 months after debuting, it wants a bigger piece of the meatless pie. 14 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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