14
features
36 cheese focus
Cheese Boards Transformed
e cheese board has gotten a fashion
facelift, as mongers up their game with art-
ful creations that can help the bottom line.
58 producer profile
Mixing It Up
ese three men are disrupting the hum-
mus category with a shelf-stable kit that
allows chefs and consumers to create
restaurant-quality product in minutes.
63 product roundup
Savory Yogurts
Most are familiar with the sweet side
of yogurt, but exciting and unfamiliar
flavors are turning savory varieties into
an emerging subcategory.
66 producer profile
A Fresh French Revolution
A pastry chef is on a mission to make
made-in-France baked goods an everyday
part of American life.
70 giving back
Greyston Bakery
is B Corp is known for its brownies, as
well as its Open Hiring system for people
with employment obstacles like prison
records, homelessness, and language
barriers.
75 category spotlight
America's New Spicy Staple
Hot sauces are the new go-to condiment
with ingredients like Korean gochujang,
ai Sriracha, and many others heating up
the marketplace.
82 Co-Packer Confidence
What you need to know about finding
and selecting a contract manufacturer.
66
departments
1 editor 's letter
4 meet the contributor
5 from the publisher
10 buyers' picks
14 trends & happenings
21 letter from the president
22 Specialty Food
Association News
80 resource guide
88 Summer Fancy Food
Show Preview
96 by the numbers
CONTENTS
VOL. 47, NO. 2
SPRING 2017
26
43 70
36
SPECIAL ADVERTISING SECTION
What's New, What's Hot!
begins on p. 92
86 food safety update
Managing the Supply
Chain for Food Safety
Modernization Act
Compliance
Steps for every small business
to take to comply with the new rules.