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.

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FOOD TRENDS OV SE D – N A U Vodka Goes (Flavor) Wild T here's nothing straight up about vodka these days, especially when new varieties include the likes of Van Gogh Vodka's Double and 360 Vodka's indul- gent Glazed Doughnut and Buttered Popcorn. "Glazed Donut is in response to the confectionery trend in flavors today, and Buttered Popcorn meets the savory trend," explains Vic Morrison, vice president of marketing for 360 Vodka, a sustainable vodka company in Missouri. "The addition of these flavors complements our seven fruit flavors, along with Vanilla and Double Chocolate, and offers flavor profiles that Americans love and that blend beauti- fully with cocktails." And while spicy vodkas, like jalapeño-infused Stoli Hot and Crater Lake's Mazama Pepper Vodka are keeping options hot, International English Distillers is aiming to elevate the spirit by producing the first-ever sparkling vodka. Made with authentic Emmentaler AOC and Gruyere AOC Halloween Hits for 2012 A Cheesemaking has long been a tradition in Switzerland and cheese production is an integral part of Swiss culture. Mifroma USA imports only the fi nest cheeses from Switzerland. Aged in a rock cave, carved by nature over centuries in the village of Ursy at the foot of the Swiss Alps, Mifroma quality cheeses are appreciated across Switzerland, Europe and North America. Our original Fondue recipe is made with authentic Emmentaler AOC and Gruyere AOC. Discover our complete range of authentic cheeses from Switzer- land at mifroma.com MIFROMA USA – East Coast Corporate Offi ce: 9240 Bonita Beach Road · Suite 1118 · Bonita Springs, Fl 34135 · Tel. 239 498 0626 West Coast Regional Offi ce: PO Box 1008 · Tualatin, OR 97062 · Tel. 503 692 6540 www.Mifroma.com 14 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com s the biggest candy-buying sea- son nears, a new study reveals which types of candy are slated to be big hitters this trick-or-treat season. According to consulting group b2b Solutions, these are the top candy trends for 2012: sweets for shar- ing; sweet and salty combinations; mango pairings; and better-for-you candies, such as sugarless and dark chocolate. Many NASFT members fit the bill in each category, like Revival Confections' Chocolate Covered Raisins, Vosges Haut-Chocolat Black Salt Caramel Bar; Jelly Belly Candy Company's Snapple Mix (touting such fruit flavors as Mango Madness); and YC Chocolate's low-carbohydrate, sugar-free Dark Bar made with malti- tol, a sugar substitute. (continued on p. 32) Espresso VA L FE OF RIM H RU T A M O F !RO PHOTO: 360 VODKA

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