Specialty Food Magazine

Spring 2017

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/802137

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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.

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