Specialty Food Magazine

Spring 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/950112

Contents of this Issue


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features 33 cheese focus Food Safety: 8 Key Tips for the Cheese Counter Top cheese retailers share some of their best food-safety advice on everything from employee training to sanitation procedures to temperature monitoring. 40 producer profile Chitra Agrawal, Brooklyn Delhi Bringing Indian home cooking to retail and foodservice with a "super condi- ment" of a product. 43 product roundup Protein-Packed Snacks While typical protein-rich foods contin- ue to get creative, alternative plant-based forms are making waves in the industry. 54 category spotlight Contemporary Charcuterie: A Cut Above From heritage meats to bold flavors to plant-based options, specialty offerings are helping to drive consumer interest and boost sales. 61 giving back FareStart: Cooking Up Skills for Life is company's training programs, which include hands-on experience in its res- taurants and cafes, are bringing graduates out of poverty and into a new life. 33 departments 1 editor 's letter 4 meet the contributor 5 from the publisher 10 buyers' picks 14 trends & happenings 21 letter from the president 22 Specialty Food Association News 81 Summer Fancy Food Show Preview 85 resource guide 88 by the numbers CONTENTS VOL. 48 NO. 2 SPRING 2018 40 61 43 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 77 special section 65 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. 66 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 68 5 Tips for Product Innovation Rather than a lightning bolt of inspiration, innovation is a process. Here are practical steps to jumpstart your next idea. 70 Should You Expand into Foodservice: 5 Things to Know e foodservice channel, comprising restaurants, hospitality venues, institutional commissaries, and more, represents a growing amount of specialty food sales. But how do you determine if your product is a good fit for this expansive category? 72 Q&A: Brand Authority: Best Practices for Leveraging Social Media Specialty food makers explain how they're creating excitement and forging bonds with customers on social media. 74 FSMA Update: FDA Guidance Sheds Light on FSVP Implementation On January 24, 2018, the FDA released draft guidance to inform the industry of its cur- rent thinking on five of the most significant regulations of the Food Safety Modernization Act, including one on the Foreign Supplier Verification Program. 10 14

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