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

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Page 34 of 63

Dark Chocolate Gift Box Almonds • Virginia Peanuts • Cashews (continued from p. 14) FOOD TRENDS F Multiplying Farmers Markets Incubate New Businesses armers markets are growing at a fast clip and continue to be a springboard for new specialty food produc- Division of Smithfield Specialty Foods Post Office Box 3596 • Williamsburg, Virginia 23187 800-831-1828 • wholesale@ThePeanutShop.com ers across the country. The U.S. Department of Agriculture announced that the number of direct- sales markets totaled 7,864, increasing 9.6 percent in the past year; California and New York are leading the way with 827 and 647 markets, respectively. The USDA has helped make markets accessible to all income levels by outfitting more with the ability to accept payments from the Supplemental Nutrition Assistance Program, and more than $4 million is being made available to equip markets with wireless point-of-sale equipment as well. This is great news for aspiring specialty food manufac- Stonewall Kitchen's farmers market roots NEW FROM J&M FOODS NOT YOUR AVERAGE COOKIE STRAWS Simple, All Natural Ingredients Contain Real Butter No Preservatives Four Great Tasting Flavors turers, who can get inspiration from success stories such as Stonewall Kitchen, which got its start selling its now iconic products at a farmers market in New Hampshire in 1991. Stonewall sold its products for five years before the business exploded on the national market through the Fancy Food Shows. Many companies have followed in these footsteps, such as Hippie Chow, which introduced its homemade gra- nola in May 2010 at the Overland Park Farmers Market in Kansas and soon found its way into Whole Foods Markets nationwide. Consumers Foggy on Functional Foods F unctional foods may be hot commodities, but some consumers are still showing resistance. A study conducted by Denver-based iModerate Research Technologies showed that a lack of available information, in terms of what types of foods are healthy and what health benefits each of these foods offer, is prompting a major con- sumer challenge. Bridging that gap could mean a boost in sales. "The research suggests there is a tremendous opportunity for special- ty food manufacturers to stand out in the aisle and grab consumers' attention and wallet share," says Heather Hilgenkamp, qualitative specialist at iModerate. "These manufacturers can capitalize on Americans' desire to eat healthy by boldly messaging their products' specific health claims on labels and point-of-purchase signage. Moreover, including recipes, tips and complementary pairings is a great way for these manufacturers to overcome the intimidation fac- tor many individuals have when it comes to these foods." Denise Shoukas is a contributing editor to Specialty Food Magazine. 32 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: STONEWALL KITCHEN

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