Specialty Food’s first issue of 2022 features up-and-coming trends from the SFA’s Trendspotter Panel, explores the supply chain hurdles being scaled by food retailers, and profiles the food scene in Las Vegas, site of the Winter Fancy Food Show.
More highlights from the winter issue:
- Specialty Food Maker: This section, that includes topics and business news to help producers and suppliers build their operations to stay prepared for challenges, features “5 Best Practices for Product Packaging,” “Maker Q&A: Challenges Ahead,” and “Is Food Purchased Online Safe?”
- Category Spotlight: “Coffee and Tea’s Wake-Up Call” Pandemic-driven changes in at-home coffee and tea consumption have been a boon to non ready-to-drink varieties.
- Cheese Focus: “American Cheddar Comes of Age” As consumers continue to seek comfort foods, it behooves retailers to keep their selection of domestically produce Cheddar cheese up to date.
- Retail Therapy: “Minimizing Food Waste” Specialty Food asked a trio of retailers about their strategies for minimizing food waste