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
& A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. trends happenings Aging Wine in Clay Andrew Beckham (right), Oregon potter and ceram- ics teacher turned vintner, throws 200- to 300-gal- lon amphorae to age and ferment his A.D. Beckham Amphora vintages. He notes, "Wines aged in terra cotta maintain a tremendous sense of purity. I've found an underlying iron-driven element and earthen texture to be present, regardless of varietal."—D.S. INDOOR GROWING Farms are moving inside. Freight Farms' Leafy Green Machine, a 320-square-foot shipping container turned mobile farm, allows urban farmers to reap year-round crops using 90 percent less water and no pesticides. Climate controls, auto- mated lighting and irrigation systems, and mobile apps for monitoring and maintaining crops remotely, allow farming with minimal oversight. Overseas, German startup Infarm is testing in-store farms encased in walk-in glass rooms, along with an app that alerts consumers about what produce is available that week.—Denise Shoukas $1,410,000,000,000 Amount raised in assets by 54 investors to encourage 10 large U.S. and British restaurant groups to curb antibiotic use in meat and poultry RTD Coffee Is Hot Single-cup and RTD coffees are adding interest to the $3.5 billion coffee, coffee substitutes, and cocoa category, inspiring alternative preparations and functional options, accord- ing to Specialty Food Magazine's "The New Coffee Culture," (Winter 2016 issue). Hot cof- fee in a ready-to-drink can, estimated to be a $14 billion industry in Japan, may be what U.S. consumers reach for next. HotShot USA, the first to introduce the genre, plans to launch in the fall with black and French vanilla coffee varieties, as well as hot chocolate, in 8-ounce slim aluminum cans that are warmed to 140 degrees in a custom-designed "hot fridge." It's all about convenience, CEO Danny Grossfeld says. "You would think convenience means sacrificing quality or flavor but people are shocked at what a good cup of coffee Hotshot is—we use high-quality coffee extracts and ingredients so the coffee and flavor is able to withstand the constant heat."—D.S. PHOTO: HOTSHOT PHOTO: ANDREW BECKHAM PHOTO: BIGSTOCK PHOTO: BIGSTOCK 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com