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 61 of 91

® I @ S I D W A I N E R F S I D W A I N E R & S O N W W W . S I D W A I N E R . C O M | 8 0 0 - 4 2 3 - 8 3 3 3 d o m a i n e d e p r o v e n c e ® . t o m a t o & e s p e l e t t e p e p p e r v i n e g a r . m a n g o v i n e g a r j a n s a l v a l l e y ® r o s e m a r y i n f u s e d c o a s t a l h o n e y t h i n k o u t s i d e t h e b o a r d innovating kitchen staples for elevated presentations m at i z Summer Fancy Food Show Booth 2858 Summer Fancy Food Show Booth 1673 San Daniele prosciutto made from Italian certified pigs that are fed with cereal and milk serum, which retails at $35 a pound. Or a fancy cooked and smoked Swiss ham at upwards of $20 a pound." The Trends To understand what's happening in the charcuterie category, it's important to look at several key elements that are helping drive interest. Flavor forward offerings. Producers are pushing the envelope to both differentiate their meats and to tap into consumers' evolving palates. This has given rise to meat products with f lavorful ingre- dients such as black truff les and Parmigiano Reggiano as well as smoky or spicy offerings. "While salumi is not seasonal, producers creating small, limited-edition f lavors are not only standing out but also are helping to create demand and seasonality," notes William Marshall, retail manager, Zingerman's Deli, Ann Arbor, Michigan. Marshall says there is a 'chef-approach' movement to f lavoring salami and companies like Olympia Provisions, Olli, and Creminelli are leaders in the category. "Creminelli Blue Heaven with Blue Cheese from Rogue Creamery, Olli Tartufo made with black truff les, and Olympia Provisions Loukanika, a Greek-style salami f lavored with garlic, cumin, orange zest, are great examples." While global f lavors will always be attractive, taking advantage Hellenic Farms Pistachio & Cinnamon Fig Vegan 'Salami' SPRING 2018 59

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