Specialty Food Magazine


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/282647

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Page 14 of 131

& SNACK BARS STEP UP IN FOODSERVICE Packed with local and non-GMO ingre- dients and certified organic, today's snack bars are becoming a go-to meal replacement choice across foodservice outlets. Their double-digit growth in 2013 is thanks in part to their conve- nience, portability, and often healthful appeal. Total dollar volume of snack bars shipped through foodservice distribu- tors to foodservice outlets grew 15 per- cent in the year ending November 2013, compared with the year before, reports market research firm NPD Group. Sales were highest at lodging establishments, which represent the heftiest share of the category's dollar sales, with a 28 percent 12-month increase. Sales of bars shipped to eating and drinking establishments, non-commercial chan- nels, and retail foodservice increased by double-digits as well. Cereal bars, which represent the largest dollar vol- ume share of snack bar types, garnered a double-digit gain, as did granola and diet/health snack bars.—D.S. A look at the events, issues, and innovations shaping specialty food, plus store and restaurant openings, legislative and regulatory updates, and more. BY EVA MESZAROS, NICOLE POTENZA DENIS, DENISE PURCELL, AND DENISE SHOUKAS 12 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com growth increase seen for frozen yogurt from 2011 to 2013 is giving ice cream a run for its money. Spurred by consumer interest in health and the popularity of yogurt offerings in the foodservice arena, frozen yogurt sales stomped ice cream's minimal 3.9 percent increase.—D.S. Source: Mintel Charlie Trotter's Legacy Lives On The loss of legendary chef Charlie Trotter last year left the culinary world in mourning. This year, his widow, Rochelle Smith Trotter, carries on his memory and a closely held goal with plans to create a memorial library showcasing his personal collection and the Center for Excellence, an education center. Planned to be a learning institution, not a cooking school, it will focus on seminars and lectures for at-risk youths interested in the culinary feld and will be built around the late chef's lessons on service and leadership. To make this dream a reality, the Charlie Trotter Culinary Education Foundation, founded by Trotter in 1999 to award scholarships to youth who have a passion for cooking and food, has begun a year-long fundraising campaign with the help of leading culinary fgures who will host events. The move will culminate with a gala celebration in November in Chicago. Smith Trotter also hopes to publish a tribute book by year's end.—D.S. trends happenings Josh Tetrick Whole Foods Hits the Airwaves "Dark Rye," a new TV program based on a Whole Foods Market online magazine, has hit the airwaves on recently launched network Pivot TV, hoping to reach its target millennial audience. Exploring food and health, the first season, which debuted in January, covers topics ranging from entrepreneurs rebuilding Detroit to culinary mas- ters maintaining sustainable food traditions.—D.S. 75% TrendsHappenings_SPRING14.indd 12 3/17/14 4:05 PM

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