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Digital Edition

2017 Spring

Benchmarking annual research on the specialty food market, tips for how retail and foodservice establishments can tackle food waste, and product category trends and education in hot sauces, salty snacks, and yogurts are just some of what readers will find in the Spring issue of Specialty Food Magazine.

The annual report, “The State of the Specialty Food Industry” explains how dollar and unit sales are performing and which market trends will impact category growth. Plus, with a focus on the foodservice channel, this issue explores topics like making menus work harder and how a new online marketplace is shifting the income model for chefs. And for the producer-supplier segment, we look at issues having an impact, including advice for finding and selecting a co-packer and navigating the Food Safety Modernization Act.

Highlights from the Spring Issue:

  • The State of the Specialty Food Industry: The fastest- and slowest-growing specialty food categories, sales comparisons versus mainstream foods, product claims that will trend in the near future and other important data.
  • Giving Back: B Corp Greyston Bakery explains its game-changing Open Hiring system for people with employment obstacles.
  • Q&As with Leading Chefs: From a new marketplace that matches personal chefs with in-home diners, to revitalizing an ancient superfood on the menu, these chefs are inspiring change.
  • Producer Profiles: Meet specialty food makers who are revolutionizing mature categories with new do-it-yourself takes on originals or classic European products made more accessible to the U.S. market.
  • Buyers’ Picks: Retailers weigh in on which salty snacks are moving off the shelves.

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