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

Contents of this Issue


Page 9 of 103

MAY/JUNE 2013 CONTENTS VOL. 43, NO. 4 features 22 cheese focus The Curated Case For small cheese shops, creating a niche can ofer an edge over larger retailers. Read what these three purveyors do to stand out. 29 candy counter What's New in Hard, Gummy and Chewy Candies Consumers want clean ingredients, even in their indulgences, but favor—in this case, salty and sour—is still king. 67 innovations in ice cream RULES FOR WORK—AND LIFE 40 40 the educated retailers' guide 11 Natural Laws of Success By aligning yourself with these powerful rules for life, you can fnd an easier road to professional—and personal—satisfaction. 49 profile Smorgasburg: Brooklyn's Outdoor Dining Destination Tis food fair brings quality, creativity and care to the spotlight. 56 store tour What's New in New York City Tese 12 gourmet markets and niche shops are worth checking out. 60 Outstanding Retailers of 2013 Tis year's fve winners exemplify a commitment to premium products and excellent service. 67 product roundup Cream of the Crop Innovations abound in frozen yogurt, ice cream, gelato and sorbets, with healthful ingredients, trendy favors and new entries like kefr. 70 foods in focus Sweet Combinations Manufacturers are creating new dessert "mash-ups." 60 Sweet Grass Dairy Cheese Shop 78 Stilton cream puffs departments 75 research spotlight The New Yogurt Culture Its healthful properties, favor and convenience make yogurt turn into liquid gold on the shelves. 78 prepared food focus Beyond Mac and Cheese Artisinal cheeses can dress up deviled eggs, strudel and even cream pufs. 1 editor's letter A Place at the Table 10 legislative & regulatory 5 from the publisher Te Case for Hiring Veterans 16 food trends Savory pies, raw tea and more trends 8 buyers' picks Cheese Accompaniments 49 Smorgasburg 10 specialty food news French-style market coming to Chicagoland and more happenings news 81 special section Summer Fancy Food Show Preview 87 supplier news On the cover: feast!, Charlottesville, VA Photo:Sarah Cramer/Cramer Photo 98 resource guide 99 online highlights 100 q & a Te Career-Changing Cheesemaker NG C SE TIO N , e, ew lac s N V tp t' AD rke ha ot! AL Ma W I g t's H EC in a SP lud Wh inc T ER ISI

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013