Specialty Food Magazine

Summer 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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A s unique, versatile, and delicious as classic peanut butter is, an increasing number of schools have banned peanut products due to an uptick in allergies. As a result, alternatives abound with innovations ranging from almond and cashew spreads, to chickpea, pistachio, and even coconut butters. Each has its own distinctive flavor profile and texture, and is incredibly versatile whether spread on toast, used as a dip for fruit, or added to an ethnic dish. These butters often tout clean ingredient labels and pack a nutritious punch. Here are some of the new alternatives on store shelves. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY SARA KAY New Nut Butters product roundup SUMMER 2018 119

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