Specialty Food Magazine

WINTER 2015

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/438836

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features 70 producer profile Crafting Better Condiments A college project making all-natural ketchup was the start of a successful partnership between Scott Norton and Mark Ramadan of Sir Kensington's. 75 giving back Sweet on Maple Dori Ross is helping customers see the forest for the trees through Tonewood, her maple business founded on local sourcing and environmental sustainability. 80 product roundup Brine Art Today's pickles go well beyond cucumbers and pull from a range of culinary traditions from Central America, North Africa, and Korea. 85 product roundup Nuts (and More) About Butters Tis category fourished as companies go beyond the peanut to make creative spreads from uncommon nuts, seeds, fruits, coconuts, and even honey. 91 product roundup Red-Hot Roots Once an underdog of the produce aisle, the beet has made a name for itself in categories ranging from sweet to savory. 94 producer profile Chex Finer Foods Tis family business began in a small garage 50 years ago. Today, it's one of the largest specialty distributors in New England. 97 prepared food focus Cold Weather Favorites with Flair Discover three recipes for hearty winter meals, including vegetarian chili, roasted beet soup, and Provencal lamb stew. 98 retailer profile Union Larder Te new Russian Hill outpost is a combi- nation restaurant, wine bar, and grocery with a focus on fne meat and cheese. 110 retail therapy Social Media Strategies Specialty food retailers share their approach to Facebook, Twitter, and other platforms. 102 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 115 winter fancy food show focus 134 resource guide 136 flashback CONTENTS VOL. 45, NO. 1 WINTER 2015 38 94 85 75 112 research spotlight Cereals Branch Out Hot oferings, innovative packaging, and better nutritional profles may bring cereal out of its sales rut. 113 startup spotlight BuzzBar Tis new company asks veterans for advice on selling, distributing, and expanding their alcohol-infused ice cream bars. SPECIAL ADVERTISING SECTION What's New, What's Hot!

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