Specialty Food Magazine

WINTER 2018

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/912382

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features 42 cheese focus The Latest California Cheeses to Know While it can be challenging to get a creamery off the ground in the Golden State, there are interesting new offerings from both exciting up-and-comers and established stars. 62 producer profile Grady Laird, Grady's Cold Brew A coffee-loving magazine editor sees his entrepreneurial idea through to fruition. 67 product roundup Drink Your Next Meal Now that the cold months of winter are here, nothing sounds quite as charming as a warm bowl of soup. ese days, it's entirely possible to enjoy soup all year- round, and have it on-the-go, no bowl or spoon required. 79 producer profile Scout Urling, Flying Bird Botanicals Creating premium organic tea and drinking chocolate—crafted with ingredients from the U.S. and around the world—is a passion for this Bellingham, Wash.-based entrepreneur. 82 category spotlight Plant-Based Proliferations Manufacturers are leveraging the power of plants, creating new categories, and disrupting old ones. 89 product roundup Crafty Crackers Crackers are a unique, and sometimes worldly, vehicle for different specialty foods, from creamy cheese and salty jamon, to a savory spread or a well-crafted pate. 92 giving back XOI: The Fruit of Its Efforts Linh Tran isn't just making juice from the Gac fruit, she is helping create a bigger market for this nutrition-rich powerhouse and a more sustainable business model for impoverished Vietnamese farmers. 98 retail therapy Surprising Successes in Prepared Foods Retailers from around the country share specifics about foods that have become favorites with their customers. 42 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 12 buyers' picks 16 trends & happenings 25 letter from the president 26 Specialty Food Association news 120 resource guide 136 by the numbers CONTENTS VOL. 48 NO. 1 WINTER 2018 62 92 89 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 121 special section 105 Specialty Food Maker A look at topics and business news to help producers and suppliers build their operations, keep informed on industry issues, and stay prepared for challenges. 106 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 108 Product Development 101 Industry experts share factors to consider when scaling a product commercially. 111 Getting the Most Out of Your Food Donations Tax benefits and liability protections make food donations a win/win. 113 Q&A: Family Drama: How to Handle Business Disagreements Makers explain how they help keep their compa- nies—and relationships with their relatives—on a good track. 115 10 Steps for Preparing for and Navigating a Crisis e speed with which a food maker communi- cates to stakeholders during a crisis can greatly impact the outcome, so it's always best to prepare for potential disasters before they strike. 117 FSMA Update: Recordkeeping Is the Backbone of Compliance You must keep detailed and accurate records, and be able to present those records to FDA upon request, to comply with the Food Safety Modernization Act. 119 Sound Off: What Is the biggest threat to your business? Makers weigh in about risks and challenges to their businesses. 12

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