Specialty Food Magazine

SPRING 2014

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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features 26 The Ups & Downs of Going Local Does featuring locally sourced ingre- dients on shelves and menus drive business, or increase costs and cause supply issues? A little of both, say retailers and restaurateurs. 34 cheese focus Sheep's Milk: A New American Cheese Limited availability and high prices present some challenges, but a willing customer base makes this category a must-have. 42 factory tour Sid Wainer & Son Te world's fnest foods come through this century-old wholesaler and retailer's warehouse. And if the owners can't fnd what a customer needs, they'll grow it. 50 product roundup Fresh to Foodservice Tese 10 recently introduced products will liven up menus for restaurants, prepared food counters, catering events or hospitality services. 54 producer profile Pioneering Fresh Cheese in Texas At a time when industrial mozza- rella was haute cuisine in Dallas fne restaurants, Paula Lambert embarked on a quest to bring Italy's great cheeses to her home state. And succeeded beyond all expectations. 60 global eats Emerging Cuisines Ethnic dishes from Korea, Indonesia, and Turkey are among new taste experiences driving menu and product trends. 54 SPECIAL ADVERTISING SECTION What's New, What's Hot! departments 1 editor 's letter 4 meet the contributor 5 from the publisher 8 buyers' picks 12 trends & happenings 108 special section: summer fancy food show preview 127 resource guide 128 flashback CONTENTS VOL. 44, NO. 2 SPRING 2014 60 86 106 75 brand spotlight Candy Chic In two years, Torie & Howard has amassed accounts like Whole Foods Market and Barnes & Noble, plus hotels and casinos. But the company's success lies in all that they did before the launch. 78 category spotlight The Culture Club Greek style still stands strong as the yogurt craze continues, but new innovations are emerging as consumers seek protein, variety, and convenience. 84 startup spotlight A&B American Style Four industry veterans answer a newcomer's questions about growing in the foodservice market. 86 day in the life Slice of Life: Sarabeth's Bakery Get a glimpse into a typical day at this bustling bakery, which pumps out baked goods for all of Sarabeth's New York City restaurants, wholesale clients like Fresh Direct, catered events, and mail-order requests. 89 The State of the Specialty Food Industry 2014 An in-depth look at the trade's facts and fgures, complete with sales by retail segments and foodservice, fastest-growing categories, and benchmarking supply- chain data. 105 prepared food focus A Trio of Trending Veggies With kale and Brussels sprouts springing to ubiquity, chefs are eager to try more nutrient-dense greens like caulifower, seaweed, and Swiss chard. 106 giving back Sweet Dreams Blue Marble Ice Cream took its concept internation- ally, helping to create an ice cream shop in Rwanda that provides jobs for local women and books, toys, and treats for children. On the cover: Ancient Heritage Adelle, Barinaga Ranch Txiki, Bleating Heart Ewelicious Blue, Carr Valley Cave Aged Marisa, Danascara Dulcinea, Hidden Springs Creamery Ocooch Mountain, Old Chatham Kinderhook Creek, Shepherd's Way Big Woods Blue, Vermont Shepherd Cheese. Crate and Barrel Viv wineglasses. Photo: Mark Ferri Columns_Contents_SPRING14.indd 7 3/18/14 4:03 PM

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