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.

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trends & happenings Specialty Food Brought to You by… Inmates? While serving time in Taiwan prisons, some female inmates are creating specialty food products including high-quality choco- late, kimchi, peanut brittle, and soy sauce. With local consum- ers concerned about food safety issues, the inmates' additive- free products have garnered a loyal following, generating more than $15.6 million last year. The money goes towards victim compensation, facilities improvement, and inmate wages. The items are so successful that more than 50 prisons are making around 300 products, and all can be ordered via phone, online, or directly from prison offices.—D.S. the amount the plant-based water segment will reach by 2020, with maple and coconut waters leading the pack.—D.S. $5,400,000,000 16 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com FINE DINING GURUS GO FAST CASUAL Daniel Humm and Will Guidara, partners behind the high-end Eleven Madison Park and NoMad in New York City, are the latest culinary greats moving into the boom- ing fast-casual restaurant market, which is expected to reach $66.9 billion by 2020, according to global research firm Technavio. The pair's new restaurant, Made Nice, will use fresh, seasonal ingredients in the same manner as at its upscale sibling res- taurants, offering smoked salmon with greens, and confit pork with quinoa and kale from $11 to $15, according to press materials. Even the takeout bags will focus on good food and recipes, with each colored bag including a restaurant recipe. As of press time, Made Nice was scheduled to open in the first quarter of 2017.—D.S. New Food Resources for Consumers When customers want to learn more about meat and produce while shopping, they have two new resources to help them. The free MyMeatUp app, cre- ated by the North American Meat Institute, offers an interactive guide to beef, pork, lamb, and veal. The "cuts of meat feature" visually dis- plays the most common retail cuts along with corresponding explana- tions, recipe ideas, cooking meth- ods, and other information meant to help demystify meat purchases. For shoppers concerned about produce safety, the Alliance for Food and Farming created safe- fruitsandveggies.com, a science- based site covering topics like washing produce, pesticide use, health and nutrition, and safety standards.—D.S.

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