Specialty Food Magazine

MAY-JUN 2013

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/123797

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Page 69 of 103

PRODUCT ROUNDUP Cream of the Crop PHOTOS: MARK FERRI; FOOD STYLING: ROSCOE BETSILL; PROPS STYLING: FRAN MATALON-DEGNI BY DINA CHENEY H ere's the scoop: Innovations abound in frozen yogurt, ice cream, gelato and sorbet products. New varieties are packed with ingredients that give these trendy treats a healthful bent—like protein, probiotics and vitamins—or boast traits like organic, local, fair trade and gluten-free. Along with classics, many brands come in of-the-moment flavors (blood orange, salted caramel, superfruits, chai) and with innovative mix-ins (chocolate stout cake, ginger lemon cookies). In more formats than ever before, including frozen Greek yogurt and kefir, these items will freshen up your freezer case. MAY/JUNE 2013 67

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