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Digital Edition

2017 Summer

A look at the specialty food trade’s past and future is just some of what readers will find in the Summer 2017 issue of Specialty Food Magazine.

To mark the Specialty Food Association’s 65th anniversary of being in the center of shaping food choices, we explore the industry’s evolution in our cover story “65 Years of Specialty Food.” In it, we show readers the development of various specialty food categories, explore food product and cuisine trends through the decades, and identify some boomerang trends that have come in and out of vogue over time. In addition to looking at where the industry has been, we take a look into tomorrow in our feature “Food Tech for the Future,” which looks at emerging technologies—from human-less checkout to robot-led food prep to drone-managed crops—that will continue to evolve and disrupt traditional processes and commerce.

Highlights from the Summer Issue:

  • Specialty Food Maker: This new special section in each issue of Specialty Food Magazine examines topics and business news to help producers and suppliers build their operations, keep informed on industry issues, and stay prepared for challenges.
  • Cheese Focus: “Understanding Ashed Cheeses.” From its history in the Loire Valley to its recent (mostly resolved) FDA issues, there is much to know about this type of cheese.
  • Store Tour: “A New Crop of NYC Food Destinations.” Amid challenges for established supermarkets, New York’s retail scene is booming with new outposts of specialty chains, more food halls, and niche openings.
  • Product Roundups on chips, condiments, and single-serve snacks and treats.
  • Category Spotlight: “What’s Hot and Cold in Cereal.” A look at how Americans’ eating habits are changing— particularly the way they eat breakfast—and what it means to the cereal category.
  • Buyers’ Picks: Retailers weigh in on which alternative oils are moving off the shelves.

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