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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/986636

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Page 25 of 191

Churning Out Slow- Melting Ice Cream A more stable ice cream is on the horizon with the creation of a new banana fiber variety made from cellulose extracted from the stems of banana plants. This cold treat melts far more slowly and has a creamier mouth-feel than traditional ice cream, according to American Chemical Society scientists. As it has no noticeable banana flavor, scientists believe it will become a popular base for the $110 million non- dairy ice cream segment, the fastest growing subcategory in the ice cream market, according to Nielsen. Breaking Up with Plastic The writing is on the wall for unrecyclable plastic. The European Union has announced plans to make all plastic packaging in member countries recyclable by 2030, and reduce the use of single- use plastics. This worldwide effort is being led by companies like Dutch supermarket chain Ekoplaza, which introduced the country's first plastic-free supermarket in Amsterdam. The store offers 700 plastic-free products ranging from meat to fresh fruit to vegetables, with food displayed in glass, metal, or cardboard containers. Those packages that look like they're made of plastic actually use a biofilm made of trees and plants that will break down in a home composter. They're even tackling the plastic water bottle epidemic by installing a plastic-free water station that offers on-demand pure drinking water that is free of micro-plastics, contaminants from lead to pesticides, and gender-bending hormones. 1-800-797-2772 sales@primera.com www.primera.com Print & Apply Your Own Food Labels Denise Shoukas is a contributing editor to Specialty Food Magazine. SUMMER 2018 23

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