Specialty Food Magazine


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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Page 22 of 139

trends & happenings —subscription-based meal kit delivery sales in the past year for programs like Blue Apron, HelloFresh, Purple Carrot, and Sun Basket. $2,200,000,000 PASS THE CREAM, LOSE THE PLASTIC Sixty-eight percent of U.S. consumers mix a creamer or sweetener (or both) into their coffee—and 33 percent of tea drinkers do so, often using more than a billion of the small, shelf-stable plastic creamer containers annually. A solution may come from Germany's Martin Luther University, where a master's student has created a no- packaging alternative: a single serving of milk encapsulated in a sugar crust, made of sucrose for a very sweet hit or erythritol for less sweetness. Once it's dropped into the hot liquid, the sugar dissolves, adding the ingredients to the beverage with no waste.—D.S. Happy Chickens, Happy Shoppers The broiler chicken industry wants to correct consumer misperceptions about its new industry-wide wel- fare standards—the National Chicken Council's "Chicken Guarantees." The standards, which ensure simple, clear, and accurate information for consum- ers as to how their chicken is cared for and raised, apply to all chick- ens, whether raised conventionally, organically, without antibiotics, or free range. A spokesperson says these are baseline principles that always hold true, no matter which chicken you buy. Two numbers they want to shift are 76 percent of Americans believe there are added hormones or steroids pres- ent in most chicken meat (this is actual- ly illegal)—and 70 percent believe most chickens raised for meat are raised in cages. The Chicken Guarantees assert that chickens were raised cage-free, without added hormones or steroids by farmers trained in animal welfare, and monitored by licensed veterinarians. For additional information, visit www. ChickenCheck.in.—D.S. Taiwanese Cheese-Topped Tea Hits NYC Happy Lemon, a stand inside Queen's Crossings food court in Flushing, Queens, is bring- ing a Taiwanese specialty to America—tea topped with a whipped, salted cheese. It's available in black, green, or milk tea (or a chocolate drink). A cup costs $3.50.—D.S. 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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