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NOTES AND COMMENT
- EXACTLY WHAT MAKES A SPECIALTY FOOD "SPECIAL?"
Industry stats suggest that the specialty food industry has reached $60 billion in annual sales (including food service).
I question this because I do not believe that the players are being accurately defined. My reason in addressing this has to do with an age-old debate about the definition of specialty foods. Read on.
- POPULAR TRENDS AT THE FANCY FOOD SHOW:
We are back from the NASFT Summer Fancy Food Show and it was a huge success! Over 2,400 exhibitors featuring 180,000 specialty foods.
The NASFT identified five popular trends at this year's Show:
- Flavored vinegar,
- Indian products,
- Grains, nuts and seeds,
- Innovative uses of squash, pumpkin and sweet potatoes, and
- Local, handcrafted heritage foods.
- WHAT YOU ARE READING:
With a total 31% click rate, the following articles had the most readers in our June 2010 issue:
1. Chef Denay Davis: The Business of Preparing Specialty Foods From Your Own Kitchen – 40 clicks
2. Cindy Hill: Laws on Starting a Homemade Food Business – 37 clicks
3. Vicki Florschuetz: Choosing a Domain Name – 27 clicks
4. Diane Marder: To Market, To Market (Mini-case studies of new specialty food firms) - 15 clicks
-DISTRIBUTION:
 Website designer V. Florschuetz offers comments about online sales and Search Engine Optimization. Learn more.
- CO-PACKAGING:
New Mexico based freelance writer Gayle Gardner defines the basic requirements of looking for a co-packer. See Part I of a two part series.
-MORE INTERESTING DEVELOPMENTS:
View the results from, and participate in, our very unscientific polls.Take the Survey.
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