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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FOODS IN FOCUS Reggie Rodgers. It can be added to oatmeal, blended into a fruit smoothie, mixed into batter for tasty banana pancakes or waffles and served as a dip for other fruits. In the coming months, the company will introduce a gluten-free version of its pudding sauce. Successful partnerships in every cup. Call now and see why retailers and entrepreneurs alike partner with Gaviña. Gaviña Gourmet Coffee Roasters 1.800.428.4627 | gavina.com/show New Ingredient Infusions Interesting combinations of premium ingre- dients—from savory to floral—in sauces are providing an array of options to enhance traditional desserts. Allison Hayes, store manager for Ariel Gourmet and Gifts in Richland, Wash., says Chukar Cherries Chocolate Cherry Dessert Sauce is a consistent seller, as is Fran's Chocolate Raspberry Sauce. Hubble & Hudson's Godinez says though rasp- For dramatic presentations, category specialist Roger McElroy of Straub's Markets talks up Wild Hibiscus Flowers in Syrup from We've cooked up something special. Our authentic Italian family recipes are made with high-quality ingredients. Available in all-natural and organic. Australia for its crimson color and rhubarb-like flavor. Contact: sales@giovannifoods.com | www.giovannifoods.com 28 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Wild Hibiscus Flowers in Syrup are elegant in these Champagne Jellies. NEW! © 2012 F. Gaviña & Sons, Inc.

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