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.

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Page 29 of 139

SFA, GREECE CELEBRATE SUMMER SHOW 2018 COUNTRY SPONSORSHIP M embers of the Specialty Food Association and Enterprise Greece, which works to enhance the visibility of Greek food and beverages in other countries, celebrated Greece's country sponsorship of the SFA's Summer Fancy Food Show 2018, with a meze lunch at the Anuga Food Fair in Cologne, Germany, in October. "We're very proud and privileged that Greece has chosen the Specialty Food Association's Summer Fancy Food Show to invest in as it comes through a very critical year, is reinvesting in itself, and repositions itself for global investment," said Phil Kafarakis, president of the Specialty Food Association. "I am extremely proud, having grown up in Greece and being a Greek national and knowing the struggles that it went through with the crisis, and recognizing the opportunity and potential that Greece has in the global economy, particularly in food." The lunch, prepared by chef Stelios Fanourakis, featured some of the food and wine being showcased by more than 150 Greek companies exhibiting at Anuga. Among the specialties included on the menu were taramosalata (white cod caviar), kritharotto (orzo with seafood), a variety of savory pies, fava bean puree topped with fresh scallions and smoked olive oil, and halvah with walnuts, almonds, and black Corinthian raisins with sour cherry compote, for dessert. Enterprise Greece is hopeful that such high-quality fare will attract American buyers, at a time when the Mediterranean diet is gaining popularity and U.S. consumers are increasingly seeking authentic, global foods. "Greece values the U.S. market and wants to be able to further engage U.S. buyers, attracting them enough to invest in Greek products, thereby giving them a stronger foothold in the U.S. market," said Antonis Gravanis, director of food and beverage for Enterprise Greece.—J.G. disruptive," she said of the business, which will make its U.S. debut in Toledo, Ohio, this February. Other clients include companies that are working with insects, paleo and keto foods, and cashew- and other nut-milk based products. "Because our clients are looking at market oppor- tunities, these are often pre-mainstream trends," noted McCauley. "They're not looking to get that mass market so we're seeing really interesting activity." Carlos Barroso, senior vice president, global research and development and quality for Campbell Soup Co., outlined for food entrepreneur attendees what the company looks for in a startup to partner with, invest in, or acquire. "I want to make sure that Campbell's is ahead of the game on innovation and leverages the savviness, resourcefulness, and the spirit that comes uniquely through entrepreneurs, accelerators, and incubators," he said. "The first thing that we look for is the people. What's their story? When I look at [condensed soup inventor, John Thomas] Dorrance or more recently the [Garden Fresh's Jack and Annette] Aronsons, I see that they didn't get into it just to make money. They had a real personal vision and passion. Neil Grimmer had young children at home and spent hours every week preparing fresh baby food thinking 'there has got to be a better way' and that led to the startup of Plum Organics and its personal vision to give young children, babies, their first taste of healthy foods so they could carry those tastes into adulthood. Obviously, you have to bring something to the party, whether an innovation or a better way to go to market, something somebody hadn't thought of before or been able to operationalize. It has to fit with our purpose and goals and it can't be readily copied."—Julie Gallagher 2018 SOFI AWARD ENTRY PERIOD E ntries for the 2018 sofi Awards will open to Specialty Food Association members on February 1 and be accepted through February 28. Gold, Silver, Bronze, and New Product winners will be named in 39 sofi Award categories and announced on April 2018. In addition, the entry that earns the highest score across all categories will be named the sofi Product of the Year award winner and be announced at the 2018 Summer Fancy Food Show, taking place June 30 – July 2, 2018. To learn more, visit sofiawards.com presented by 8 WINTER 2018 27

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