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.

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BY DINA CHENEY Red-Hot Roots product roundup O nce an underdog of the produce aisle, the blood-red beet has made a name for itself, thanks to its versatil- ity and designation by some as a superfood. Several companies have made use of its vivid coloring for startling effect, while others are taking advantage of its flavor profile, at once sweet and savory. The result: a vibrant mix of offer- ings, from vinegar to ravioli to relish. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI WINTER 2015 91

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