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

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Page 25 of 91

SFA TO HOST PRODUCT DEVELOPMENT BOOT CAMP E xperts in R&D, consumer research, trend and data analysis, project management, and more will convene in Dallas, April 8-10, for the Specialty Food Business Summit 2018 – Product Development Boot Camp. Attendees will learn to identify and develop new food products that will appeal to consumers and fit their com- pany brand during sessions like How Do I Start? Product Development Secrets From Mattson; What's Trending? Food, Flavor, and Culture; and How Do I Plan It? From Idea to Launch: Using Stage-Gate Methodology. There will also be opportunities to network and share personal experiences. The two-day event will feature Barb Stuckey, president and chief innovation officer at Mattson; Shelley Balanko, senior vice president of The Hartman Group; Suzy Badaracco, a toxicologist, chef, and registered dietitian; Dries Zender, a principal of Spins Brand Growth Solutions; Christian Klawitter, managing partner, co-owner, and strategist for Bright, and several others. Register today at specialtyfood.com/sfbs. SFA MOURNS LOSS OF CHEF CHARLOTTE DUDEK T he Specialty Food Association's Executive Chef, Charlotte Dudek, suddenly passed away earlier this year at the age of 54. Dudek, who was passionate about cooking from an early age, was trained in Europe and began her U.S. career cooking for the Danish Ambassador at his residence, and the Danish Embassy in New York. She worked for a number of New York City restaurants includ- ing Aquavit where she was a pastry chef, before opening Over the Moon, a gourmet retail food store and catering service, in Bronxville, N.Y. She is survived by her husband Steven and daughter Zoe for whom a GoFundMe page has been established at gofundme.com/lets-help-zoe April Is Embrace Hunger Relief Month T he Specialty Food Foundation's Embrace Hunger Relief Campaign will run through the month of April. Specialty Food Association members are encouraged to donate food or volunteer at their local hunger relief char- ity and share their efforts via social media using the hashtag #EmbraceHungerRelief. The Foundation will track donations and volun- teerism in terms of dollars, time, and food donated, throughout the month as part of its East Coast vs. West Coast regional challenge. The final results, including the region that made the biggest impact, will be posted in May. EVENTS BUSINESS SUMMIT 2018 Extra, Extra: Press Coverage from the Fancy Food Show M ore than 550 news stories and 1.2 bil- lion impressions resulted from press coverage of the Winter Fancy Food Show, with the most popular topic being food trends. The media were also interested in show events, with a single press release related to the Front Burner Foodservice Pitch Competition yielding 234 stories and 80.1 million impressions. SPRING 2018 23

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