Specialty Food Magazine

FALL 2017

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/873281

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Page 21 of 107

Meal Kit Mania Move over HelloFresh and Blue Apron, superstars are jumping in. Beyonce has a vegan home delivery service, and Tom Brady has created a subscription service with Purple Carrot. And now that Amazon has applied for a trademark for what sounds like a meal delivery service ("We do the prep. You be the chef."), the possibilities may be limitless. That said, U.S. consumers' adoption rates remain relatively small at roughly 5 percent of households, according to The NPD Group. Expense is a barrier, but offering consumers more con- venience, greater accessibility, and lower prices could shift the numbers, as will partnerships between meal kit companies and online grocers, like the deal between AmazonFresh and Martha Stewart's meal kits.—D.S. Whiskey's Fingerprint High-end whiskeys have simi- lar chemical makeups, making experts' palates the only way to determine authenticity. But an "artificial tongue" created by a team from Germany's Heidelberg University has changed the game. Not actu- ally a tongue, but a handful of small bottles are filled with polymer dyes that glow. A drop of whiskey is added and the dye reacts to the individu- al mixture of all the chemicals present in the whiskey. The changes in the dyes' fluores- cence reflect that whiskey's unique DNA, helping make sniffing out counterfeit whis- keys easier.—D.S. Winter Fancy Food Show Booth 6337 FALL 2017 19

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