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 9 of 63

SPECIAL ADVERTISING SECTION Marketplace, including What's New, What's Hot! CONTENTS OCTOBER 2012 VOL. 42, NO. 7 features 16 cheese focus The New Oregon Cheese Scene Is this hip, highly caffein- ated Pacific Northwest state poised to produce the next wave of rock- star cheesemakers? sweet toppings 22 VEGAN RECIPES53 Oregon's cheeses departments 1 editor's letter Trending Habits of Specialty Food Consumers 4 online highlights 5 from the publisher No Farms, No Food better-for-you beverages 49 8 buyers' picks Getting Saucy Classic tomato-based pasta 16 sauces, as well as nontraditional pestos, are among retailers' most popular products. 10 specialty food news CSA funds new organic butcher shop in New Mexico, first U.S. location for Paris café and other news 22 foods in focus Sweet Toppings Move Beyond Dessert Flavorful syrups and sauces are livening up grilled meats, cocktails and, of course, sweets. pasta sauces 33 annual report Today's Specialty Food Consumer 2012 Find out who they are, what they buy, their purchasing motivation and other data in the NASFT' s 16-page special report. 49 product roundup Drinks with Benefits Discover 12 beverages full of antioxi- dants, probiotics and other healthful ingredients that discerning consumers are demanding. 53 prepared food focus Vegan Variety Draw devotees and omnivore converts alike with these recipes free of animal by-products. 8 specialty food consumers 33 12 food trends Top Halloween treats, catering to male shoppers and other trends 59 resource guide 60 q & a Jeri Mesching, East Shore Specialty Foods On the cover: Today's Specialty Food Consumer 2012

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