Specialty Food Magazine

OCT 2012

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/83609

Contents of this Issue


Page 12 of 63

SPECIALTY FOOD THE NEWS UPDATE FOR SPECIALTY FOOD PROFESSIONALS NEWS PUBLIX TESTS DIGITAL COUPONS Publix Super Markets, Lakeland, Fla., is testing a new free digital coupon system, which allows customers to choose coupons from a Publix website and save them to a digital account, in select markets in Ocala, Fla., and Alabama. Shoppers can redeem the paperless coupons by entering their phone number at checkout. Macarons Now at NY's Artisanal Fromagerie New York restaurant Artisanal Fromagerie has added macarons to its dessert list. Its chef will be offering a package of six for $15, featuring three flavors: Ricard-Fennel, Chocolate and Raspberry. CSA FUNDS NEW ORGANIC BUTCHER SHOP When Real Butcher Shop opens in Sante Fe, N.M., in November, some custom- ers will already have a stake in the new 3,000-square-foot shop. To help finance the $200,000 startup costs, Pollo Real, one of the nation's first organic chicken farms, started a consumer-supported agriculture membership program through which cus- tomers can become "founding members" of the butcher shop, which will feature locally raised eggs and organic grass-fed heritage beef, pork and lamb. Founders will receive a 6 to 8 percent discount on all items. Gluten-Free and Vegan Offerings at New Bakery Gluten-free Betsy's Bakery recently opened in Hampden Twp., Pa., specializing in gluten- free baked goods and vegan items, including muffins, cookies, brownies, cupcakes, whoop- ie pies and strawberry shortcake. The bakery also sells gluten-free, vegan bagels from New York as well as homemade pies. GOURMET ICE CREAM IN SEASONAL FLAVORS Salt & Straw Ice Cream, Portland, Ore., has put together a new holiday gift pack comprising such flavors as Figgy Pudding, Roasted Chestnuts and Mulled Wine. Pick Your Own five-packs are also available for custom combinations of Salt & Straw's cur- rent menu of flavors. Fal Foods Launches Global Cafés and Ice Cream New company Fal Foods Worldwide, found- ed by Sheikh Fahad Al Athel and ice cream expert Malcolm Stogo, has opened its first café, Brazilia Café, in Uberlingen, Germany, with future openings planned for New York, Istanbul and London. This fall, Fal Foods is starting production on a non-dairy ice cream at a 6,500-square-foot manufacturing facility in New York. Fal Foods is planning to estab- lish retail products and brands, including fro- zen desserts, juices, coffees and baked goods, that will then be integrated throughout its own restaurant and café-style venues. ® BY ROBYN PFORR RYAN A look at industry happenings, store and restaurant openings, legislative and regulatory updates and more HEALTHY DINNER SUBSCRIPTION Real Food Works, Conshohocken, Pa., is piloting its subscription meal program, which provides five healthy dinner entrees (expanding to breakfast and lunch soon), cooked by area restaurants, every week. The meals, in Vegetarian and Omnivore options, emphasize produce and limit pro- cessed food. First U.S. Location for Paris Café Parisian chain Maison Kayser has opened its first U.S. brasserie-style bakery and café in New York. The 4,000-square-foot store will serve French café staples, including pas- tries, fresh coffee and hand-kneaded, organic bread, baked on-site by a team led by a chef and pastry chef imported from Paris. PHILADELPHIA'S BEER-INFUSED CUPCAKES Recently opened Beer Cakes Philly, Philadelphia, serves cupcakes, baked fresh daily, infused with local craft beer. Using brews from New Jersey, Delaware and Northern Pennsylvania, cupcakes are avail- able in 10 flavors, including Dogfish Head Aprihop (apricot and pecan cake with Aprihop buttercream), Victory Brewing Co. Otto (bacon and apple cake with Otto but- tercream), and Voodoo Brewing Co. Love Child (mixed berry and almond cake with berry buttercream). Editor's Note: Specialty Food Magazine readers may subscribe to Specialty Food News, a free emailed newsletter. Compiled for the National Association for the Specialty Food Trade by the Food Institute, this newsletter brings you breaking daily food industry news, such as new product launches, mergers and acquisitions, trade issues and financial reports. To subscribe, visit specialtyfood.com. Robyn Pforr Ryan is a regular contributor to Specialty Food Magazine and Specialty Food News. 10 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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