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

Navigation

Page 20 of 91

1-800-797-2772 sales@primera.com www.primera.com Print & Apply Your Own Food Labels Denise Shoukas is contributing editor to Specialty Food Magazine. Pink is the New Green in Salads Pink lettuce is the newest trend in the restaurant world, with popular dining destinations using it as a way to create social-media–worthy dishes, reports Eater. Radicchio del Veneto, also called La Rosa del Veneto, is a pink chicory mostly grown in Italy, but it is now picking up steam in the U.S., being cultivated in California, Pennsylvania, and elsewhere. It can be found at Whole Foods Markets, Eataly, and various wholesale produce suppliers, like Baldor. The vegetable is described as being slightly bitter and slightly sweet. King, a restaurant in New York's Soho neighborhood, features a salad of soft pink radicchio leaves covered with ricotta and marjo- ram and topped with warm walnuts, while the soon to open Legacy Records previewed a salad of pink radicchio paired with sweet potatoes, radishes, and dill, according to the report. Beef Producers Want 'Meat' to Come Only from Traditionally Raised Animals The U.S. Cattlemen's Association has filed a petition with the U.S. Department of Agriculture arguing that the terms "meat" and "beef" should be defined as only prod- ucts that come from animals that are raised and slaughtered, reports Business Insider. It argues labeling lab-grown, plant-based, or insect products as "meat" will confuse consumers. In the petition, the USCA mentions Memphis Meats, Just, and Mosa Meats. Just plans to have its lab-grown meat in stores by 2018, while Memphis Meats and Mosa Meats say they will start offering their products to the public in 2021, according to the report. 18 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Spring 2018