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  • Spring Issue of Specialty Food Available Now


    Julie Gallagher
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    Specialty Food’s spring issue explores the restaurant industry’s attempt at coming back from COVID with the feature Restaurant Industry Rebound Relies on Technology, Takeout.

    Specialty Food also presents the perspective of food retailers who weigh on food price inflation and how it’s impacted consumers’ shopping habits. Food makers likewise provide insights on the cost pressures they’ve faced and how they’ve passed along increases to consumers.

    Trends From the Winter Fancy Food Show, as spotted by members of the SFA’s Trendspotter Panel, are also outlined in this edition.

    Read it today!

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