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/691740
FROM THE SOLUTION CENTER: OPPORTUNITIES FOR THE SUPPLY CHAIN, THE PATH ACT, CO-PACKER OR DIY? The SFA Blog on the specialtyfood.com Solution Center offers specialized blog posts from Association members and staff on a variety of important topics. Here's a look at a few recent posts: The PATH Act: A New Path to Proftability. Guest Blogger Jon Brill of Bullpen Food discusses the ways in which the new PATH (People Against Tax Hikes) Act may affect specialty food producers. In particular, Section 113 is of interest, as it covers the extension and modifca- tion of charitable deduction for contributions of food inventory. Brill advises that the Act can be a gift to food producers, and that strategic use can lead to lower risk and higher proftability. Opportunities for the Supply Chain. Each year in our annual State of the Specialty Food Industry report, in addition to publishing product category dollar and unit sales fgures, we survey the supply chain. Beyond the benchmarking sales and operational data respondents provide, the most insightful information comes from their comments about where they stand today and what they envision for the future. Denise Purcell, Specialty Food Association's Head of Content, noted strong interest in non-GMO products, the foodservice channel, and private-label sales in this year's remarks. Co-Packer or Make it Yourself: 5 Questions to Ask. Guest blogger Sarah Lanphier parsed the fve most important topics companies should consider when debating whether to hire a co-packer, or do the work themselves. She advised companies starting out in the specialty food business to consider the uniqueness of their process; their product extension plans; the control they need with regard to future goals; what kind of investment they're seeking; and whether they are looking to eventually fip their brand. Members are welcome to join the discussion of these and other topics by logging into the Solution Center with their username and password. association news Honorees Inducted into the Hall of Fame The Specialty Food Association announces a new group of honorees for the 2016 class of the Specialty Food Hall of Fame. The 47 individuals have been instrumental in building and shaping the $120.5 billion specialty food industry into the thriving business it is today. Established in 2015, the Hall of Fame's mission is to "honor individuals whose accomplishments, impact, contributions, innovations, and successes within the specialty food industry deserve praise and recogni- tion." The inaugural class included 115 people. The 2016 class, inducted at the Winter and Summer Fancy Food Shows, includes an additional 94. "The specialty food industry has become a sig- nificant part of American cuisine thanks to the tire- less efforts of manufacturers, importers, retailers, and culinary leaders who formed and evolved the specialty food industry in the l950s, 1960s, 1970s and 1980s," says Ron Tanner, vice president of philanthropy, government and industry relations for the Association. The inductees will be honored on June 27, 2016, at the Summer Fancy Food Show in New York as part of a special event that also includes the Association's five Lifetime Achievement Award winners. For a full list of award winners and Hall of Fame inductees, turn to p. 48. New Webinars on Demand How to Succeed at the Summer Fancy Food Show 2016 The webinar includes advice from seasoned Association members on what exhibitors will need before, during, and after the Show, including collecting leads, sam- pling, talking about products, packing, and shipping. The Food Safety Modernization Act: The Latest on the Foreign Supplier Verification Program and Third Party Certification This webinar provides manufacturers of specialty foods with information and guidance on how the latest FDA regulations will affect their businesses. Brian Pendleton, senior policy advisor, FDA, speaks on the topic of the Foreign Supplier Verification Program and Jeffrey Read, policy analyst, FDA, addresses Third Party Certification. Ron Tanner and Marsha Echols of the SFA discuss the implications of these FSMA regula- tions for producers and suppliers of specialty foods. The State of the Specialty Food Industry 2016 The Specialty Food Association and Mintel International report on how the specialty food industry performed in 2015. This presentation, by the Specialty Food Association's Ron Tanner and Mintel International's David Browne, is filled with just-released industry statistics and insights to help you understand the potential for growth and the dynamics of change in this market. Visit the Knowledge Center on specialtyfood.com to download. 146 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com