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.

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Our new, large, soft-baked cookies (3 inches in diameter) are made with butter, whole egg and a whole lotta love. Please give them a taste. It won't disappoint. F R E S H F R O M Baked & distributed by J&M Foods, Inc. 800.264.2278 • www.janis-melanie.com category spotlight such as quinoa, amaranth, brown rice, and spelt into their pasta products, as well as nutritional seeds such as flax and chia—ingredi- ents that will help move the category forward. Jana Werner, buyer, Market Hall Foods in Oakland, Calif., has seen some of this shift firsthand with gluten-free pasta sales quadrupling. Werner calls out demand for Edison Grainery's qui- noa pastas and Rustichella d'Abruzzo's gluten-free line made with organic corn in f lavors like split green pea and red lentil. Runfola notes that, in particular, the athletic customer or those people who want to add more protein to their diets and cut some carbs will gravitate toward pastas made with legumes. "Banza chickpea pasta is very popular as well as Field Day and Italian company Gluten Free Felicia, which recently added Organic Green Mung Bean to its line to appeal to people who enjoy Asian-style flavors," he says. Highlighting prestige wheat and other ingredients. The growing interest in transparency and terroir, has opened the doors for companies to create pastas with an interesting sourcing story. "Customers care and are asking about the quality and prov- enance of the wheat they're consuming and more producers are providing that information," says Market Hall Foods' Werner. She applauds Rustichella d'Abruzzo's PrimoGrano, for its transpar- ency in wheat sourcing as it is made with Abruzzo-grown wheat. Community Grains Identity Preserved products have 23 "points of identity" available for each batch—an attribute consumers can find on the company's website. Winter Fancy Food Show Booth 429 Winter Fancy Food Show Booth 3223 Tradizioni Padane S.r.l. Organic Durum Wheat Semolina Pasta with Turmeric Powder 70 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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