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.

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in this issue CONTENTS VOL. 48, NO. 1 WINTER 2018 82 30 2018 Leadership Award Winners e Specialty Food Association's sixth annual Leadership Award winners were chosen for their exemplary efforts in the areas of Business Leadership, Citizenship, and Vision, and were recognized for such endeavors as tackling world hunger with crickets, donating clean drinking water and meals to impoverished areas, and employing adults with developmental disabilities, among others. 50 The Evolution of Food Retailing e ever-changing retail landscape brings uncertainty and potential opportunity for specialty foods. 70 store tour Bay Area Bites From a new food hall in Chinatown to specialty food shops that show off the best of artisan foods, these are new destinations to investigate while in town for the Winter Fancy Food Show. 74 q&a Jeremy Gosch: Highlighting Health at Hy-Vee e executive vice president of strategy and chief merchandising officer of the supermarket chain, shares his product curation philosophy. 77 Top Trends for 2018 Macro trends like sustainability and wellness, combined with consumers' demand for conve- nience and flavor adventure, are converging in the 10 trends the Specialty Food Association's Trendspotter Panel has predicted. 95 Food's Future Regenerative agriculture and cell-grown meat are among the movements in food's future. 100 Roundup A specialty food business was the right career choice for these successful producers, however, there was a possibility of alternative pursuits. COVER: THIERRY OLLIVIER, NATIERRA BY BRANDSTORM, INC. PHOTO: ROMAIN DUSSAULX. (continued, p. 9) 30 16 WINTER 2018 7

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