fancy food show 2 MONDAY DAILYOFFICIAL JANUARY 20, 2020 ROUNDUP 8 • SAN FRANCISCO FOOD SCENE 10 • TODAY’S LINEUP 14 • FLOORPLAN 20 HAPPENING TODAY Specialty Drivers Vary in 2020 9 – 9:45 a.m. By Julie Gallagher “Specialty food and beverage sales account for 16 Be Your Own Trendologist: Beverages, snacks, and plant-based foods are percent of all food and beverages so the fact that it’s Understanding the Specialty approaching 20 percent is a major milestone,” said Food Trend Landscape standouts in the specialty segment which, despite Main Stage approaching maturity, continues to outpace the growth David Browne, senior analyst, Mintel, who produces of conventional, according to research presented the research with SFA. 10 a.m. – 5 p.m. Helping spur sales is the rise in popularity of Exhibit Floor Open yesterday during the SFA's State of the Specialty Food (Esplanade Exhibits and What’s Industry session, 5 Key Drivers in Specialty Food. specialty beverages, which hold 18 percent share of all NEXT in Food open at 9:30 a.m.) specialty products and account for $12 billion in sales. The fastest growers are ready-to-drink tea and coffee 10:15 – 11:15 a.m. (19 percent), water (15 percent), and refrigerated juices Science Saves the Food: Solving Waste, Building the Future and functional beverages (7 percent). Main Stage “Rising trends include functional drinks that boost energy, mental focus, relaxation, and microbiome 10:30 – 11:30 a.m. The Fate of Food: What We’ll Eat health,” said Browne. in a Bigger, Hotter, Smarter World Boding well for specialty is the fact that Big Idea Stage, Front of Aisle 1800 consumers are making snacking part of their daily 11:30 a.m. – 12:30 p.m. routine with everyday snacking appealing to close to Big Idea Talks half of specialty food consumers. High-protein and Big Idea Stage, Front of Aisle 1800 See DRIVERS p. 3 1:30 – 2:30 p.m. Expanding Your Plant- Experts Provide Updates on Regional Cuisine, Tea, Based Options in Retail Main Stage Regulatory Challenges Noodles Among Day 1 Trends By Arielle Feger By Denise Purcell 2:15 – 3:15 p.m. CBD in Foods and Beverages– “It’s been an extremely busy year for regulatory updates Early picks from the SFA Winter Show Trendspotter Full Speed Ahead in a in the specialty food world,” observed Ron Tanner, panel point to new regional cuisines emerging in the TBD Legal Climate vice president of education, government, and industry mainstream, and global flavors and recipes driving Big Idea Stage, Front of Aisle 1800 relations, during yesterday's session, Policy Spotlight: categories like teas and instant noodles. 5 – 6:30 p.m. Key Issues for Your Specialty Food Business. The The SFA Trendspotter panel, made up of buyers, Front Burner Foodservice panel session, moderated by Tanner, included Tom chefs, and industry watchers, are reporting daily from Pitch Competition Main Stage Gellert, president of Atalanta Corporation; Bob Bauer, the show. Here are some examples from Day 1 and president of the Association of Food Industries; Jeni more can be found throughout the exhibit halls. SFA Members Updated Lamb Rogers, JD, MS, partner at PSL Law Group LLC, Emerging Regions in Global Cuisines: and Sophia Castillo, JD, partner at Downey Brand LLP. Southwestern Asia and the Caribbean on New Programs Members of the panel addressed the following: Regional cuisines around the world continue to gain By Julie Gallagher Retaliatory Tariffs mainstream interest, with foods from southwestern Specialty Food Association Last year, France passed a measure to tax companies Asia and the Caribbean in the spotlight at the Winter Co-Chairs Trish Pohanka and like Amazon and Google that aren’t headquartered in Show. Two companies in Incubator Village are offering Becky Renfro Borbolla briefed SFA the country but make money on its citizens. Viewing traditional Persian recipes. Niloofar makes Persian members on increasing member this as an attack on U.S. companies, the U.S. threatened Trail Mix, or ajil, and roasted Persian-style almonds, benefits, listening to the voice of to retaliate with 100 percent tariffs on French cheese, and Oyna Natural Foods offers kuku, a Persian-style the SFA community, and improving wine, cookware, handbags, and other consumer goods. frittata. Tortuga Rum Cake Company showcases a new member services, during last night’s “This would be devastating to French suppliers,” said rum cake made with mamajuana, a native beverage Member Update Meeting. Gellert. The U.S. is also keeping close watch on Turkey from the Dominican Republic that contains rum, wine, and Italy, which have passed similar laws. honey, herbs, and tree bark. See MEMBER UPDATE p. 3 See POLICY UPDATE p. 4 See TRENDS p. 4 JETRO WFFS 2020_AD_10.50×13.50.pdf 1 2019/12/18 11:47

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DRIVERS continued from p. 1 low-sugar options are helping lead the way in the category that accounts for led by all natural, with 68 percent of specialty food consumers buying these $18 billion in sales and holds 27 percent of specialty food and beverage share. foods; organic (55 percent); and non-GMO (45 percent); locally sourced Jerky and meat snacks were the fastest sellers in the segment, experiencing (41 percent) and eco-friendly (40 percent); ethical (37 percent); fair trade 10 percent growth, followed by chocolate and other confectionery (9 (36 percent); plant-based (34 perent); gluten-free (27 percent); and sustainable percent), and juices and functional beverages (7 percent). (25 percent). Plant-based foods are not only becoming mainstream, but innovations “One-quarter to one-third of all purchases are coming from each of in the segment are driving growth in several of the top 10 specialty food those,” said David Lockwood, director of Mintel Consulting. categories, which are led by shelf-stable creams and creamers (37 percent), Also driving specialty food growth are generational preferences with plant-based meat alternatives (36 percent), and refrigerated creams and trial peaking between ages 25 and 34, number of categories purchased creamers (20 percent). peaking within the 45 to 54 age range, and spending on food at home According to Browne, one-third of specialty food consumers have peaking between ages 35 and 44. purchased plant-based products, and preliminary findings from the research “Gen Z is most likely to spend the largest percentage of their food budget show the vast majority of committed plant-based consumers (90 percent), are on specialty,” Lockwood said. “Millennials spend the most per week on food specialty food consumers. prepared at home, and Gen X purchases the most categories since they may Ecommerce is a key channel for purchasing these products with 41 have young children and older children at home.” percent of shoppers buying at least some of their groceries via the channel. Specialty food consumers are also seeking specialty foods to fit into “We feel confident that online specialty sales will double to $6 billion in sales special diets that they are following, with many taking an a la carte approach within the next few years,” said Browne. to these lifestyles, Lockwood said. Specialty food consumers currently follow The top 10 online specialty categories achieved purchases from 10 4.5 diets vs. 3 diets for non-specialty food consumers. The most popular are percent to 15 percent of specialty food consumers in 2018, with some low-sugar, high protein, and low carb. emerging for the first time, including water and sparkling water, with 15 “Dieting has changed since younger adults are following more than one percent of specialty food consumers purchasing; nuts, seeds, trail mix, and diet at the same time,” said Lockwood. “There is an enormous amount of dried fruit, with 11 percent purchasing; soda and carbonated beverages, 11 opportunity here.” percent; bars, 10 percent; and juice, 10 percent. Altruism also continues to influence the specialty food space. While Another channel holding promise for specialty food makers is foodservice, consumer support for transparency and traceability is significant, it hasn’t said Browne. While specialty foods only account for 4 percent of all food in the changed much in the past five years, according to Lockwood. What has, are $32 billion channel, it holds great potential, he said, but warned that it can be companies’ willingness to make these things part of their long-term goals. “a tough nut to crack,” for those looking to break into the space. “Specialty companies are changing from looking strictly at innovation to Positioning claims in the specialty food space draw dedicated consumers, considering what they can do to change the world,” Lockwood said.

MEMBER UPDATE continued from p. 1 “We’ve spent the last two years updating our membership policy with the The SFA has invested more in serving its members, he said. In addition goal of having a more robust and engaged SFA,” said Renfro Borbolla. “We to growing its membership team by five, it plans to assign a specific want to welcome all segments of the industry into our community.” consumer specialist to each member company, an enhanced Learning Center, The new policy enables startups to access SFA benefits at an earlier and, beginning Feb. 3, a help desk staffed Monday through Friday during stage; expands the influence of the SFA community; encourages more buyers business hours. and distributors to join; enhances the value of member programs; and Kafarakis also spoke about changes made to the sofi Awards implements a more seamless membership admissions process, she explained. program.“Judging will take place at Rutgers which has a highly regarded The SFA has also created more opportunities for members to serve on food program and will allow us access to showcase our products to new Working Groups. influential audiences and the next generation of leaders,” said Kafarakis. Pohanka touched on the financial strength of the SFA, noting that “for “Moving the process to Rutgers will provide us with independent, third-party the last year, the Board has been engaged in deep conversations to ensure the credibility, adding to the program’s prestige.” reserve will be used for member benefits,” she said. He also announced the dates of the 2020 Business Summits which will Investments have been made to create PR opportunities for members at take place in San Francisco on April 14 and in September, and The Basics, in the show. SFA has also added staff to membership services and events teams, Houston on February 19 and in September. updated technology, and upgraded financial processes and systems. During the Q&A portion of the meeting, two members asked about The SFA’s new logo and rebranding strategy was also discussed. “We emails from a former SFA Board Chairman, about a so-called “SFA Members heard from you including one member who said, ‘The brand should be more First” initiative. Co-Chairs Renfro Borbolla and Pohanka explained that the obvious and clear about what we are, who we serve, and what we do,’” said emails are seeking to dissolve the SFA and run it for profit. Renfro Borbolla. “The board does not believe this is in the members’ best interest,” said The result is a brand that builds the SFA as an authority for the industry Renfro Borbolla. and ensures it remains relevant by attracting quality buyers and the next Several members asked how they could help support the SFA because generation of entrepreneurs. they disagreed with the proposal. The emails are from Daniel Dowe who, SFA member Paula Lambert of The Mozzarella Co. congratulated following a review of his conduct, was removed from the SFA Board in 2019. Pohanka, Renfro Borbolla, and SFA President Phil Kafarakis on the youthful and fresh look of the new brand, resulting in member applause.

3 SHOW NEWS

TRENDS continued from p. 1 Teas: Functional, Sparkling, Global, and More Instant Noodles From antioxidant-rich and digestive-friendly varieties, to products based A popular food in many parts of the world, instant noodles have morphed on indigenous tea leaves, new teas and tisanes are prevalent. Examples into a big category that includes fresh, frozen, and dried, notes Trendspotter include Nuba Tisane, a ready-to-drink hibiscus tea based on a traditional Chef Tu David Phu of Top Chef 15. Products and traditions from Asian Egyptian beverage, and Shaka Teas, sustainably grown herbal teas brewed regions are driving offerings including Eastland Food Corp. Indomie, instant with mamaki, a superleaf from the Hawaiian Islands. Another product, noodles from Indonesia, and Tat Hui Foods Pte Ltd. Singaporean instant BOS sparkling unsweetened rooibos red tea, is made with antioxidant-rich noodles. Another company, New Frontier Foods, has created an update on organic rooibos from South Africa. ramen with its Organic Noodle Bowls.

POLICY UPDATE continued from p. 1 In addition, the tariffs that were announced in October as a result of the WTO ruling that permitted the U.S. to impose tax on goods from the E.U., are being felt by importers, retailers, and consumers. Items like green olives, cheeses, and olive oil from certain EU countries, specifically ones that Airbus operates in, are subject to 25 percent tariffs. In February, the United States Trade Representative will review the list of items and decide to add and/or remove items or adjust tariffs. FSVP Enforcement In 2020, the FDA will begin to more heavily regulate importers and send warning letters to those who don’t have a Foreign Supplier Verification Program in place. “Importers need to take the time to learn about FSVP House Agriculture Committee Chairman Collin Peterson has introduced because status quo is not going to be enough," Bauer warned. The FSVP a bill, that, if passed, would allow the FDA to regulate CBD as a food requires importers to have procedures to approve the food safety systems of and supplement under its normal regulatory framework. “This would foreign suppliers, and documents to prove that. be a victory,” said Rogers, as it would help the FDA gather the data it so The Grey Area of CBD in Food and Beverage desperately needs about CBD. The FDA is also coming down on companies putting CBD into food and Prop 65 Pushback beverage products, as it is still federally illegal to do so. “CBD is experiencing For companies doing business in California, Prop 65 continues to present an incredible national moment,” noted Rogers. “It’s the fastest changing area challenges. To identify what levels of chemical exist within a product, it of the food industry.” requires heavy research and, often, a professional toxicologist, which is Back in 2018, the U.S. Congress passed the Farm Bill, which allows costly and time-consuming. This can be especially burdensome for smaller for the lawful marketing of hemp that contains less than 0.3 percent THC. companies; some have even decided to stop selling their product in the state. However, the bill didn’t change the framework for the FDA in terms of The coffee industry, in particular, has banded together to push back on regulating food, drugs, and supplements, which means that, since CBD is Prop 65, which alleges that the roasting process creates a chemical in coffee considered an investigational drug by the FDA, it cannot be added into food called acrylamide. Coffee producers in California were able to get support or beverage. from science and the FDA and lobby for an exception that doesn’t require the Some states have tried to circumnavigate the federal issue by passing warning label to be put on coffee beans or grounds. state laws allowing for CBD in food and beverage products; however, they do Other companies may think about pushing back, too. “Don’t think about not overrule the federal law, and can often conflict with each other. Prop 65 in a binary fashion,” said Castillo. “Talk to your friends in the industry, talk to your trade groups. You may have a good reason to push back.”

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Building a Better Food System What resources are available to help companies understand and comply with FSMA? By Arielle Feger Between the FDA website, the now hundreds of pages of Throughout her career, Jeni Lamb Rogers FDA guidance documents on FSMA, and courses and has dedicated herself to providing quality manuals available from the Food Safety and Preventive and accessible legal counsel to emerging and Controls Alliance, there are an amazing number of established food brands and manufacturers, resources available. In fact, it’s easy for companies helping them to build compliance programs for to get overwhelmed. For that reason, I am a believer the safety and labeling of their products, prepare in companies looking to trade associations, like the for regulatory inspections, and enter into commercial Specialty Food Association, for organized education contracts that align with their business values. and informal interaction with peer companies as a way of filtering that information and elevating those topics of Her session, CBD in Foods and Beverages—Full greatest importance. Speed Ahead in a TBD Legal Climate, will take place today That said, in my experience in representing companies before at 2:15 p.m. on the Big Idea stage. the FDA, spending time in facilities, and writing food safety plans, many What are some ways companies can companies need individualized professional and legal guidance to comply improve food safety measures? with FSMA. Recognizing this, another resource that SFA has available is a One way is to stop thinking of food safety measures as a category. Instead, half hour of paid legal counsel as a member benefit to allow companies to companies should start thinking of food safety as a shared mindset for start asking those questions. everyone who participates in or interacts with the food production process. CBD in food and beverages is a hot topic. What’s the one How you start building that mindset is having frank and open conversations thing you want people to take away from your session? to connect the “what” of each person’s activities to the “why” of food With the continued status of adding cannabidiol to food or dietary safety. Those conversations give the people who do the work the power to supplements as illegal at the federal level and the rapidly changing understand, assess, and report risks and how to address them; and eventually patchwork of state laws on the topic, entering—and staying—in the food improving food safety measures becomes an equal part of continuous and cannabis space today requires agility and a continuous commitment to improvement to your business. managing legal risk.

MASTHEAD

EDITORIAL TEAM EXECUTIVE TEAM SALES TEAM BOARD OF DIRECTORS

EDITOR PRESIDENT DIRECTOR, MEMBER CO-CHAIRWOMEN DENISE PURCELL PHIL KAFARAKIS DEVELOPMENT & OUTREACH TRISH POHANKA LOUIS HELMS Brandstorm Inc./Natierra MANAGING EDITOR TREASURER AND SENIOR 646.878.0161 VICE PRESIDENT, FINANCE & STRATEGY JULIE GALLAGHER [email protected] BECKY RENFRO BORBOLLA IRENE MATH CONTENT ASSOCIATE Renfro Foods Inc. INTERNATIONAL DEVELOPMENT VICE PRESIDENT, ARIELLE FEGER MANAGER TECHNOLOGY & INNOVATION VICE CHAIRMAN MIMO BOULEFRAKH CONTRIBUTORS RIC CAMACHO CHARLIE APT JANET FLETCHER 646.878.0151 Sarabeth’s Kitchen VICE PRESIDENT, HUMAN RESOURCES TANYA HENRY [email protected] LISA GAUCHEY BOARD FINANCIAL OFFICER GLOBAL DEVELOPMENT EXECUTIVE ART DIRECTOR LORI KING VICE PRESIDENT, MAX VALLARIELLO MICHAEL GAGE COSTA ENGAGEMENT & EXPERIENCE Stonewall Kitchen BILL LYNCH 646.878.0183 PHOTOGRAPHY [email protected] SECRETARY LOOP SEVEN VICE PRESIDENT, MEMBER SUSAN ERIKSEN DEVELOPMENT & OUTREACH MEMBER DEVELOPMENT MANAGER, Char Crust, Inc. EAST COAST PRODUCTION DIRECTOR LEO SQUATRITO GREG GOULSKI BOARD OFFICERS PHYLLIS JEFFERSON VICE PRESIDENT, EDUCATION, 646.878.0116 JULIE BUSHA MARK KROENCKE GOVERNMENT & INDUSTRY RELATIONS [email protected] Nicole Foods/Slawsa KeHe Distributors LLC PUBLISHER RON TANNER CHRIS CROCKER MEMBER DEVELOPMENT MANAGER, WEST COAST CASE FISCHER NONA LIM JUSTIN MELENDEZ Fischer & Wieser Nona Lim Specialty Foods, Inc. 646-878-0135 EMILIO MIGNUCCI [email protected] JILL GIACOMINI BASCH Di Bruno Bros. Point Reyes Farmstead Cheese Co. JON PRUDEN TASTE DAVID GREMMELS Rogue Creamery LEE ZALBEN Peanut Butter & Co. BETH HALEY DPI Specialty Foods

6 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com TASTE THE MEMORIES

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Foodservice: The Future of Food The Front Burner Foodservice Pitch Competition takes place today at 5 p.m. on the Main Stage. Chef Joanne Weir will host as three finalists pitch their products in front of a live audience and select foodservice judges. Here, we asked each contestant to weigh in on what's to come in the foodservice industry. Compiled by Arielle Feger

Q: What will have the biggest impact on foodservice in 2020?

DINESH TADEPALLI INCREDIBLE There will be a larger shift to natural and organic options in 2020 and beyond. Many millennials and Gen Z consumers are becoming more aware of what they put into their bodies and this will force the industry to make food that is good for consumers as well as tasty. As vegan options continue to grow in retail, I expect them to grow in foodservice as well, along with CBD. Fast casual food is another category that I expect tremendous growth out of, making premium fine dining an expectation of the past.

BOB TRENTLY SAVENCIA CHEESE There will be a continuation of change in the cultural landscape of America, with major influences coming from traditional Asian and Hispanic flavors. In addition, there will be continued growth of specialty burgers and pizza. Fast casual will become better and accessibility will be a differentiator. We will also see more sustainable to-go packaging.

CHRISTINE LANTINEN MAUD BORUP Online ordering and delivery. As digital disruption continues, brands must embrace technology or be left in the dust. Consumers want great food and great service, and now there is an added convenience of ordering it online and having it delivered to their door. Convenience and speed will lead in this decade. My advice is to adapt to this quickly evolving model of foodservice and continue to monitor it as the current disruptors will get disrupted and the overall game will continue to change. Consumers will additionally continue to value companies that care about them and aspire to do good things.

TO Check back in tomorrow's Show Daily to read about the winner and read FIND OUT a more in-depth profile in the spring edition of Specialty Food magazine. MORE:

8 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com

SAN FRANCISCO FOOD SCENE

Dogpatch’s Daily Driver Combines Cafe, Bagel Bakery, Creamery

By Janet Fletcher The wood-fired bagels may have generated the crowds initially, but Daily Driver’s owners have a vision that goes well beyond bread. Opened in mid-2019 in San Francisco’s uber-trendy Dogpatch neighborhood, the shop aims to be a sort of village green, with an on-premise coffee roaster, lounge areas, and pop-up events like boardgame nights with local craft beer. “We like when people hang out here all day,” says part-owner Tamara Hicks. The 7,000-square-foot enterprise even houses its own petite creamery, turning out cultured butter, cream cheese, quark, and ghee. For Hicks and husband David Jablons, Daily Driver represents a deeper dive into the cheese business. The couple also owns the highly regarded Tomales Farmstead Creamery in nearby Marin County, a producer of fresh and aged sheep and goat cheeses. At Daily Driver, morning patrons can watch a river of just-baked bagels flow down a stainless- steel chute to the counter display. A viewing window allows customers to peer into the mini- creamery and observe cheesemaker Hadley Kreitz hand-batting butter. Twice a week, wielding two small ridged paddles, she shapes a craggy mountain of Jersey-cream butter into neat one- pound slabs. local products such as goat’s milk soap, and a but the nod to New York Jewish delis ends there. Modern Factory Look packaging room provides space for handling The best-selling sandwich is the decidedly non- Kreitz’s husband, David, designed and built the wholesale orders. A wrap-around mezzanine offers kosher B.E.C. (with bacon, scrambled eggs, and 130-seat space and wood-fired ovens and, not least, table and counter seating with views of the action Cheddar), and the lobster roll confirms that Daily perfected the bagel recipe. An industrial designer, below, plus lounge-like areas meant to encourage Driver is not your bubbe’s bagel shop. Some of the David settled on a modern factory aesthetic with guests to settle in. produce—such as kale for salads and apples for concrete floors, stainless steel-clad ovens, and a The Kreitzs are partners in Daily Driver strudel—comes from Hicks’ and Jablons’ Marin large U-shaped counter draped in geometric blue as is chef Martin Siggins, who has designed County farm. a freewheeling menu only loosely inspired by and white tiles. A small retail nook showcases Educated Eaters conventional bagel shops Famous for high rents and tough regulations, San and delis. Projected onto a giant screen Francisco might seem like a challenging place to (which the owners hope site a bagel bakery and creamery. But the owners to use for occasional viewed the location—in a renovated former factory movie nights), the menu that once housed the American Can Company— offers custom-built as a plus. “We want people to come and learn bagel sandwiches with how food is made,” says Hicks. “At the farm, traditional Jewish-deli our gates are open, and we wanted to bring that denizens like housemade transparency to urban eaters.” gravlax, pastrami, and In fact, the massive three-block building egg salad. The chicken houses several other small food manufacturers— soup comes with bagel- including Recchiuti Confections and Nana Joe’s based “matzo” balls, Granola—as well as a brewpub, a butcher, and PHOTOS: FRANKIE FRANKENY See DAILY DRIVER on p. 12

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PHOTO: FRANKIE FRANKENY DAILY DRIVER continued from p. 10 other artisans, crafters, and creatives. The landlord envisioned it as a sort of makers’ space with synergy between tenants. Daily Driver uses the granola in its quark bowls and pours the brewpub’s beers; some of its employees have second jobs with other tenants. The building’s history as a manufacturing space made permitting easier, says Hicks. Wood-fired ovens probably would not have been approved otherwise, she says, and the creamery faced few regulations because officials had never dealt with a creamery before. Red Bay Coffee, an Oakland business, roasts a proprietary Daily Driver blend on site. “We were smart about not trying to learn coffee,” says Hicks. Such collaborations and partnerships help Hicks and Jablons manage busy lives: Jablons is a prominent surgeon and cancer researcher and Hicks, a clinical psychologist, maintains a part-time practice. Daily Driver’s owners say their chewy, hand-formed bagel is not New York style. ( Jablons should know; he’s from Manhattan.) Nor is it a Montreal- style bagel, despite being wood-oven baked, the Montreal hallmark. Despite some initial mixed reviews for the bagels (everybody’s an expert), the conventional—and the full health benefits employees receive. At least one proprietors expect to sell a lot of them. The staff currently makes about 1,000 San Francisco restaurant, Che Fico, serves the cultured butter, but at $16 a a day but could manage 14,000 in two shifts. The business plan projects 80 pound in Daily Driver’s retail case, it’s likely to remain an occasional splurge percent wholesale revenue, including catering, and 20 percent from retail for most patrons. sales. As a psychologist, Hicks can’t help noticing that when customers “We feel like we’ve created something unique,” claims Hicks. “We make reminisce about bagels, it’s rarely just about the bagel. It’s about trips to the only Bay Area bagel I know that’s organic.” grandma’s house or Sunday family breakfasts. “They’re really talking about But even in progressive San Francisco, there is price resistance. “We’re the relationship with the people they ate the bagel with,” remarks Hicks. “I having to explain why the bagel is $3.50,” acknowledges Hicks, who cites never know whether I should point that out. I’m trying to think of another the high cost of organic ingredients—organic yeast is 50 times pricier than food where there’s such a strong emotional reaction.”

Experience this new interactive area, an informative and experiential way to see, taste, and learn about specialty food products from all over the world directly from food manufacturers. Taste It Live gives you the opportunity to see hands- on cooking demonstrations, processes, and techniques that will increase your business’ bottom line. See live chef-led demonstrations Learn how to do effective food pairings with specialty food Discuss serving suggestions with chefs and manufacturers Sample specialty food products from all over the world thank you to our Taste It Live Sponsors

12 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com

TODAY'S LINEUP

Monday, All sessions take place on Level 2 unless otherwise noted. January 20 Open to all attendee and exhibitor badge holders unless otherwise indicated. Limited capacity. Entry is on a first-come, first-served basis. Subject to change. Please visit the Fancy Food Show app for the most up-to-date speakers and schedules.

9 – 9:45 a.m. 10:30 – 11:30 a.m. 1:30 – 2:30 p.m.

Be Your Own Trendologist: The Fate of Food: What Expanding Your Plant- Understanding the Specialty We’ll Eat in a Bigger, Based Options in Retail Food Trend Landscape Hotter, Smarter World Main Stage Main Stage Big Idea Stage, Front of 1800 Aisle U.S. retail sales of plant-based foods have grown Datassential's resident trendologist will show you Hear from best-selling author Amanda Little as 31 percent since 2017. Plant-based foods are here how to make sense of the trend landscape. You’ll she speaks about her five-year adventure into the to stay, and opportunities abound for retailers to look at a framework for how trends grow and lands, minds, and machines shaping the future of expand their assortment and merchandise in a way decline, discover how to differentiate a trend from sustainable food. that makes it easy for shoppers. Hear from retail experts and representatives from the Plant Based a fad, and dive into foodservice and retail examples Speaker: Foods Association to learn more about findings and that exemplify the way we eat today and how we’ll Amanda Little, author of The Fate of Food eat tomorrow. best practices that can inform the future of plant- based foods in retail. Speaker: 11:30 a.m. – 12:30 p.m. Mike Kostyo, Datassential Speakers: Julie Emmett, Plant Based Foods Association Big Idea Talks 10:15 – 11:15 a.m. Erin Ransom, The Tofurky Company Big Idea Stage, Front of 1800 Aisle Bill Puza, Hannaford Science Saves the Food: Solving Join innovative thinkers for informative and Adrienne duBois, Follow Your Heart Waste, Building the Future provocative talks on our Big Idea Stage. Talks include: Decolonizing the Spice Trade; Why Bother? Main Stage Rethinking the Food System One Container at a Continued on p. 16 It’s a two-pronged problem: Food waste costs the Time; and Fair Trade Food Certification. world $2.5 trillion a year in economic losses and Speakers: it’s the third leading contributor of greenhouse gas Sana Javeri Kadri, Diaspora Co. emissions. Innovative food-tech companies are Brianne Miller, Nada taking this crisis and turning it into an opportunity. Molly Renaldo, Fair Trade USA Moderated by Morgan Oliveira, Grounded PR Panelists: Timothy Childs, Treasure8 Jessica Vieira, Apeel Sciences

TIMOTHY CHILDS ADRIENNE DUBOIS JULIE EMMETT SANA JAVERI KADRI MIKE KOSTYO AMANDA LITTLE TREASURE8 FOLLOW YOUR PLANT BASED FOODS DIASPORA CO. DATASSENTIAL THE FATE OF FOOD HEART ASSOCIATION

BRIANNE MILLER MORGAN BILL PUZA ERIN RANSOM MOLLY RENALDO JESSICA VIEIRA NADA OLIVEIRA HANNAFORD THE TOFURKY FAIR TRADE USA APEEL SCIENCES GROUNDED PR COMPANY

14 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com Photo:

AMY KUMLER AMY © 2020 Patagonia, Inc. Patagonia, © 2020

Eat the bait.

Our Atlantic mackerel are harvested from abundant schools off the north coast of Spain by hook and line, with little to no bycatch. A small fish, mackerel doesn’t have the high levels of toxins that build up in apex predators like tuna and swordfish. It’s an excellent source of protein and vitamin B-12, with over 500mg of Omega-3s per serving. And it has the meaty texture and mild flavor we crave in those big fish. Some call it bait. We call it delicious.

To find out more, visit us at Patagonia Provisions Booth #3034

For wholesale inquiries contact: 415.729.9956 [email protected] patagoniaprovisions.com TODAY'S LINEUP

2:15 – 3:15 p.m. 5 – 6:30 p.m. Maker Space CBD in Foods and Beverages— Front Burner Foodservice Sessions Full Speed Ahead in a Pitch Competition TBD Legal Climate Main Stage 10 – 11:30 a.m. Big Idea Stage, Front of 1800 Aisle Sponsored by ANICAV Join attorney Jeni Lamb Rogers, JD, MS, as The Winter Fancy Food Show is excited to bring Sell Smart: Selling to the Channels the heat with our highly anticipated Front Burner she discusses the current dynamics of federal In this session, food sales veteran Ian Kelleher looks Foodservice Pitch Competition. Watch as three regulation and enforcement, including: USDA at the wide range of channels and retailers out exhibitor finalists pitch their unique and tasty moving forward on the grower side, the limits there to help get you going. From grocery stores to products in front of a live audience and select of FDA’s unofficial enforcement discretion, and online, you’ll compare and contrast the nuances of foodservice judges for the ultimate glory—plus a increasing FTC activity. She’ll address state labeling each channel, and look closely at the challenges trophy and SFA promotional package. The Front requirements, defining responsibilities for retailers and benefits of each pathway to help you and your Burner Foodservice Pitch Competition is a great and brands, state-driven transparency measures, team decide where and how to proceed. and labeling for multi-state distribution. Private way to learn about new foodservice products and Speaker: enforcement, consumer class action trends in CBD, witness the passion behind them. Ian Kelleher, 2nd Quest CPG what’s next, and how to protect your brand will Hosted by also be addressed. Chef Joanne Weir 1 – 2:30 p.m. Speaker: Finalists: Jeni Lamb Rogers, PSL Law Group LLC Christine Lantinen, Maud Borup E-Commerce: The Amazon Roadmap Dinesh Tadepalli, Planeteer Based on the book The Amazon Roadmap: Bob Trently, Savencia Cheese How Innovative Brands are Reinventing the Path to Market, this session guides Judges: you through the essentials of a successful Rafi Taherian, Yale University Amazon strategy and the hands-on tactics Stephen Revetria, Giants Enterprises that can help your brand thrive online. Rachel Perez, Tony’s Fine Foods Speaker: Betsy McGinn, McGinn eComm

Maker Pass: $99 member / $199 non-member Our educational pass provides access to the Maker Space sessions for all three days of the Winter Fancy Food Show. The Maker Space will feature IAN KELLEHER JENI LAMB ROGERS classes designed for current and 2ND QUEST CPG PSL LAW GROUP LLC prospective producers and suppliers of specialty food on topics like scaling up your business, setting your pricing, selling to new channels, navigating ecommerce, and more. Sign up at any registration counter.

CHRISTINE BETSY MGGINN RACHEL PEREZ LANTINEN MCGINN ECOMM TONY'S FINE FOODS MAUD BORUP

STEPHEN DINESH TADEPALLI RAFI TAHERIAN BOB TRENTLY JOANNE WEIR REVETRIA PLANETEER YALE UNIVERSITY SAVENCIA CHEESE CHEF GIANTS ENTERPRISES

16 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com

What’s NEXT in Food Located on Level 2 at the Moscone Center, What’s NEXT in Food is a “show within a show” designed to inform, inspire, and promote the items you’ll want to have on your shelves and menus. The new attraction features:

THE FINE CHOCOLATE INDUSTRY ASSOCIATION FINE CHOCOLATE PAVILION includes a speaking stage for educational presentations about the fine chocolate industry and exhibit space for fine chocolate samplings and pairings. The Specialty Food Association has partnered with FCIA, a nonprofit organization that supports development, innovation, and best practices in the fine chocolate industry, on this area.

FINE CHOCOLATE PAVILION EDUCATION FORUM AGENDA

MONDAY, Jan. 20 FINE CHOCOLATE PAVILION 10 – 10:40 a.m. EXHIBITORS Pastry Chef Presentation • Biocacao Ecuador Speaker: Derek Poirier, L’Ecole Valrhona “Biocacao” S.A. Pastry Chef, Western USA • Blommer Chocolate Co. Inc. • Chef Rubber TUESDAY, Jan. 21 • Chocolate for the Spirit 10 – 10:40 a.m. • Cocoatown Welcome Remarks and Moderator • Conexion Speaker: Jean Thompson, Seattle Chocolate • Dam Good Chocolate Company • Dandelion Chocolate New Trends in Fine Chocolate • Dick Taylor Craft Chocolate Speakers: Clark Guittard, Guittard; • D’origenn S.A.S. Brad Kintzer, TCHO; • Glarus Gourmet, Inc./Chocotransfersheets.com Matt Caputo, A Priori Distribution • Guittard Chocolate Company • Indi Chocolate LLC 11 – 11:40 a.m. • JBM Packaging The Art of Chocolate Tasting • KahKow Speaker: Maricel Presilla, IICC and Gran Cacao • Lake Champlain Chocolates • Lok Foods 1 – 1:40 p.m. • Madécasse Chocolate & Vanilla Cacao and Tea: Finding the Right Balance • Malagos Chocolate Speaker: Erin Andrews, Indi Chocolate • Mānoa Chocolate • Raaka Chocolate 2 – 2:40 p.m. • Seattle Chocolate Company Chocolatiers & Chocolate Makers • Sonoma Chocolatiers Perspectives: Business Practices, • Sweet55 – Swiss Chocolates & Confections Support & Sourcing From Farmers • TCF Sales Speakers: Bill Guyton, FCIA; • TCHO Julie Bolejack, Chocolate for the Spirit; • To’ak Chocolate James Le Compte, To’ak Chocolate; • Tomric Systems, Inc. Ursula Schnyder, Sweet55 • Valrhona

18 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com THE SCIENCE BEHIND THE MEDITERRANEAN DIET PROGRAM, IN PARTNERSHIP WITH MEDITERRANEAN DIET ROUNDTABLE features a host of internationally recognized, thought-leadership events. Its seminars offer attendees a deeper understanding of the science-backed health values, commercial benefits, and market trends for Mediterranean foods. The Science Behind the Mediterranean Diet! is a half-day seminar to help importers, exporters, and buyers learn how to turn the Mediterranean Diet trend into business opportunities. This is a ticketed event. SFA members pay $199, non-members, $249.

MONDAY, Jan. 20 THE PLANT-BASED PAVILION 1 p.m. 3:45 p.m. features plant-based food makers who are Introduction to the MDR Science and the bringing innovation and excitement to the Community Mediterranean Diet burgeoning category. Speaker: Daniela Puglielli, Speaker: Dan Flynn, UC Davis MDR Founder • Before the Butcher • Nuttin Ordinary, LLC 4:10 p.m. • Blüm • Outstanding Foods 1:15 p.m. The Mediterranean Diet as • Coconut Cloud • Plant Based Pantry The Mediterranean Diet a Component of the New • Eclipse Foods • P-nuff Paradigm: Achieving the EU ‘Farm to Fork’ Strategy • The Gardener Cheese • Sorbatto United Nations Sustainable for Sustainable Food – Company, Inc. • Upton’s Naturals Development Goals through 2020/2024 • Good Planet Foods • Vegan Heavenly Food Speaker: Lorenzo Terzi, • Hope & Sesame Delights Speaker: Antonia minister counselor, health and • Longeve Brands Trichopoulou, president, food safety, delegation of the Hellenic Health Foundation EU to the US

1:45 p.m. 4:30 p.m. NEW BRANDS ON THE SHELF Food and Genomics: Can Creating the Crave of features up-and-coming SFA member candidates Eating Patterns Change Tomorrow: Oregon’s who are exhibiting at the Fancy Food Show. Your DNA? Food Bounty with a Speaker: Immaculata De Mediterranean Twist They include: Vivo, professor of medicine, Speaker: Sarah Masoni, • A Boring Life • Mrs. Chips Cookies Harvard Medical School director of product and • Amlu Foods • Ounce Cookies LLC process development • Avocado Leaf Tea, LLC • Pro Rich Nutrition 2:15 p.m. program, OSU Food • Crave Up Foods, LLC • T Ventures Inc. Yale University, Experiential Innovation Center • Grow Real Food, LLC • Vixed Baking Company Dining and Mediterranean • Hungry Squirrel • Vood Culinary Concepts 4:50 p.m. • Kreative Gourmet LLC • Waves Caribbean Speaker: Rafi Taherian, AVP, Trends: The Mediterranean • Marghana LLC Yale University Hospitality Diet: 2020 and Beyond Speaker: Robert Byrne, senior 2:45 p.m. manager of consumer insights Olive Oil, the Cornerstone at Technomic of the Mediterranean Diet; A Unique Source of Bioactive 5:15 p.m. Phenolic Ingredients College Students Eat Speakers: Prof. Eleni Melliou Better and Achieve and Prokopios Magiatis, Success at School with University of Athens the Mediterranean Diet/ Lifestyle 3:10 p.m. Speaker: Ken Toong, executive Olive Oil Tasting & Break – director of U-Mass Auxiliary Networking Activities Services

5:45 p.m. Final Roundtable Discussion – Q&A with all speakers FLOORPLAN OVERVIEW

b

a c

g f e VISIT LEVEL 2 FOR j Presentations and Sessions h Hear from influential thinkers on forward-looking research, the retail landscape, industry d disruption, and the future of food.

Maker Space Classes Sessions and conversations on topics important to i specialty food makers. Front Burner: A Foodservice Pitch Competition Exhibitor participants show off their products to a panel of expert foodservice buyers. Hosted by James Beard Award- What’s New, What’s Hot! Showcases 2019 sofi Awards Showcase Display winning cookbook author a f and chef Joanne Weir. Targeted showcases featuring hundreds of new foods Highlighting the winners of the prestigious and beverages, gift ideas, and natural and organics. 2019 sofi Awards for excellence in SFA Member Update Meeting specialty foods and beverages. and Leadership Awards b What’s NEXT in Food g World Champions Tour SIAL Celebrate the outstanding This area includes New Brands on the Shelf, the FCIA Learn about trends that will shape the future of contributions of the Leadership Fine Chocolate Pavilion, the Plant-Based Pavilion, and Award winners while learning food worldwide, in collaboration with SIAL Paris. about how the SFA is shaping The Science Behind the Mediterranean Diet workshop. the future of food. Incubator Village Taste It Live c h SFA’s What’s NEXT in Food MeetWINTER up-and-coming specialty food stars FANCYat the earliest stage. LearnFOOD about and sample products SHOW in specific highlighted categories. What’s NEXT in Food is a “show within a show” designed d SFA News Live i Big Idea Stage to inform, inspire, and promote Interviews with industryJANUARY trailblazers, creative gurus, critics, and 19More - thought-provoking 21, 2020 presentations and the items you’ll want to have icons. Also availableWINTER via social media and on specialtyfood.com. FANCY panels focused FOOD on the future of food. SHOWon your shelves and menus. e SFA Benefits Hub j SFA Social Pop-Up Learn about the Specialty Food Association’s programs and Take a selfie inside the SFA Social Pop- member benefits, sign up to becomeJANUARY a member, reserve booth Up,19 share it, and- win 21, a prize. 2020 space for upcoming shows, and relax in the exhibitor lounge.

20 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com show daily.pdf 1 2019/11/20 星期三 11:08:55

Winter Fancy Food Show 2020 January 19-21, 2020 Moscone Center, San Francisco

China Pavilion

Welcome to visit us at booths: C #551-664, South Hall M

Y

CM

MY

CY

CMY K Flavor

Health Quality

Nutrition

We care most about your concern.

Presented by: Beijing Tianhe International Exhibition Co., Ltd. — ADVERTISING SECTION —

BelGioioso’s New New Organic Salad American Grana® Dressings Snacking Cheese Created with the same This 70-calorie snack dedication to quality and is the newest addition delicious taste, BRIANNAS to BelGioioso’s popular introduces its new line of snacking cheese line. organic salad dressings American Grana® is an that will please consumers extra aged Parmesan, looking for healthy, on- a bold snack with a trend, flavorful choices full, nutty flavor. Each in the salad dressing individually-wrapped aisle. Six flavors—Organic portion has 6 grams of Apple Cider Vinaigrette, protein, and is a convenient, Rich Poppy Seed, Real portion-controlled size French Vinaigrette, Red for shredding with a BOOTH 1143 Wine Vinaigrette, Honey BOOTH 6245 rotary grater. Available pack size: 10/5.28-oz. bags with 8/0.66-oz. Ginger Vinaigrette, and Mango Vinaigrette—contain no gluten, high individually-wrapped packages. BelGioioso Cheese Inc.; 920.863.2123; fructose corn syrup, or MSG. Real French Vinaigrette is sugar-free. [email protected]; belgioioso.com; Facebook: @BelGioiosoCheese; Five are kosher and all are certified organic by the USDA and the Instagram: @belgioiosocheese California Certified Organic Farmers (CCOF).BRIANNAS Fine Salad Dressing; 979.347.6100; [email protected]; briannas.com; Facebook: @BriannasSaladDressing; Instagram: briannas_salad; Twitter: @BRIANNAS_Salad

Welcome to the Gelato Fiasco’s French Pavilion Eco-Friendly Paper Business France, the Pints national agency supporting Check out Gelato Fiasco’s the international new look! The company development of the French has replaced its plastic economy, is delighted to jars with eco-friendly be back in San Francisco paper pints, saving more for the Winter Fancy Food than 2 million plastic Show. Over the course containers annually. Its of the next three days, distinctive flavors of gelato meet some of France’s and sorbetto are smooth, finest producers, all of creamy, and packed with whom are contributing to chunks and swirls. Be sure the industry’s dynamic to try Maine Wild Blueberry growth with their innovative BOOTH 569 Crisp, Mascarpone BOOTH 5300 products and valuable know-how. Discover ready-to-eat meals, Pistachio Caramel (sofi Silver 2017), Big Ole Peanut Butter Pint (sofi frozen desserts, macarons, fine biscuits, cheeses, dairy products, and Silver 2018), Ripe Mango (sofi Gold 2016), and the new Deep Maine condiments from all the regions of France. Woods Brownie, inspired by a black forest cake. Gelato Fiasco/Maine Don’t forget to stop at Business France’s Welcome Booth International Trade Center; 207.607.4002; [email protected]; 569, where the Business France team will help you make gelatofiasco.com; Facebook: @gelatofiasco; Instagram: gelatofiasco; the most of your visit. Business France; +00.33.1.40.73.34.01; Twitter: @gelatofiasco [email protected]; businessfrance.fr; Twitter: @BF_Food; #FrenchPavilion Gerber Finance: Greatest Tomatoes Driven by Potential, from Europe Purpose and Profit Culinary masterpieces for As a leading expert at you to enjoy. Come see financing long-term and taste why a can of profitable growth, Gerber European tomatoes is a Finance Inc. establishes a culinary treasure in your connection between your kitchen. Enjoy cooking growing business and its sessions every day from people—centered vision 11:30 a.m. - 2:30 p.m. in to build the right financial Booth 1151 in the South Hall. solution for the long run. “Greatest Tomatoes from Through an assessment Europe” is not a specific of individual credit needs, brand, but the slogan of a Gerber Finance creates campaign co-financed by a tailored financial BUSINESS SERVICES ROW the European Commission BOOTH 1151 partnership for companies experiencing accelerated growth or promoting preserved tomatoes made 100% in Europe. Discover more seasonality in their activity. Driven by Potential, Purpose and Profit. at greatesttomatoesfromeurope.com. Proud Gold Level Sponsor Gerber Finance; 212.888.3833; [email protected]; gerberfinance. of the Front Burner Foodservice Pitch Competition. Enjoy—it’s com; Facebook: @gerberfinanceinc; Instagram: gerberfinanceinc; from Europe! Greatest Tomatoes from Europe/ANICAV; 310.850.9154; LinkedIn: Gerber Finance Inc. [email protected]; +39.081.7342020; [email protected]; greatesttomatoesfromeurope.com; Facebook: @greatesttomatoesfromeurope; Instagram: greatesttomatoesfromeurope The Only True Ready-to-Cook Gruyère AOP in the Maine Lobster Tail World Kits Only Le Gruyère AOP Luke’s Lobster was born Switzerland is handmade out of the dream of Maine in 170 small batches from a native and third-generation recipe that has been passed lobsterman Luke Holden to down for centuries. Its bring quality, affordable unique, savory flavor starts lobster rolls to New York with the raw milk of cows City—and its lobster is now that are sustained in local retail ready. fields, and the maturation Luke’s Lobsters’ ready- is completed in local cellars to-cook Maine lobster tail and caves under strict kits are perfect for grilling, supervision. broiling or steaming. Each Gruyère AOP is 100% BOOTH 2361 kit comes with two nitrogen- BOOTH 5305 natural, 100% additive-free, and naturally free of lactose and frozen lobster tails, a packet of organic lemon garlic marinade, and gluten—as it has been since it was first produced in 1115 A.D. For tips for thawing and cooking. Its ready-to-eat wild Maine lobster more information, visit gruyere.com. Le Gruyère AOP Switzerland; meat features claw and knuckle meat with a packet of Luke’s secret [email protected]; +41 (0) 26 921 84 10; Facebook: seasoning, perfect to make a lobster roll at home or enjoy atop pasta, @GruyereAOP; Instagram: @Gruyere_AOP salads, and more. Luke’s Lobster/Maine International Trade Center; 207.283.1303; [email protected]; lukeslobster.com; Facebook: @Luke’sLobster; Instagram: lukeslobster; Twitter: @LukesLobster Enjoy Chef Demos Discover Mr. at Mama Yolanda’s Crumb’s Award- Traditional Sauces Winning Frozen Come see American Stuffing Culinary Federation Voted "Best Irish Product" Certified Executive Chef at the U.K. Great Taste Darek Haupt at Mama Awards, Mr. Crumb’s multi Yolanda's Traditional Sauces award-winning frozen Booth 5484 in the North Hall premade stuffing is cooked of the Moscone Center. by hand in small batches. Haupt, a graduate of Fresh onions are sautéed New York's famous Culinary with herbs and spices in Institute of America, will be butter from grass-fed Irish showcasing his signature cows before mixing in fresh authentic Italian tomato breadcrumbs and other BOOTH 5484 BOOTH 3306 gravy. Then explore Mama ingredients. Yolanda's products, inspired by old world recipes like those handed The product cooks in its own tray taking five minutes in the down within a family from generation to generation. Mama Yolanda’s microwave or 15 minutes in an oven. Mr. Crumb; +011.353.43.6681148; Traditional Sauces; 479.616.2202; [email protected]; [email protected]; mrcrumb.ie; Facebook: @mrcrumb; mamayolandas.com; Facebook: @mamayolandassauces Twitter: @MrCrumbStuffing: LinkedIn: Jason Coyle

Ethically Sourced, Ocean’s Balance Deliciously All-Natural Certified Nibmor Seaweed Products Chocolate from Maine NibMor, short for “nibble Nutrient-dense, full of more,” was founded in antioxidants and flavor- 2012 by a chocolatier and boosting umami, seaweed health aficionado with is the perfect food. Ocean’s full dedication to create a Balance uses sustainably better-for-you chocolate grown and harvested that supports mindful seaweed from the pristine indulgence as a way of waters of the Gulf of Maine healthy living. NibMor is to produce its innovative founded with core principles line of products. Organic of transparency and Whole Leaf & Flakes; BOOTH 5303 BOOTH 5302 thoughtfulness delivered Spicy, Shiitake & Bonito through purposeful taste and quality. Organic, non-GMO, gluten- Seasonings; and shelf-stable Kelp Puree are available in eco-friendly free, ethically traded, kosher, and vegan, NibMor delivers all of this packaging. Elevating grocery shelves at Whole Foods, Central with great flavor at a fair price. Consumers want “Mor.” “Ethically Market, and natural and specialty food stores nationwide. Sourced, Deliciously Certified.”Nibmor/Maine International Trade Ocean’s Balance; 207.200.6891; [email protected]; Center; 207.502.7541; [email protected]; nibmor.com; Facebook: oceansbalance.com; Facebook: @oceansbalance; Instagram: @nibmor; Instagram: NibMor; Twitter: @NibMor oceansbalanceinc — ADVERTISING SECTION —

Introducing Meet Eddie™—The Patagonia Edible Ink Printer Provisions Mackerel Print directly onto cookies, New wild Atlantic Mackerel white chocolate, lollipops from Patagonia Provisions and more with Primera’s is harvested from abundant new edible ink printer. schools off the north coast Eddie is fast, printing a of Spain by hook and line, dozen cookies in under with little to no bycatch. three minutes. It’s a perfect A small fish, mackerel addition to your bakery, doesn’t have the high levels foodservice or retail of toxins that build up in establishment. You’ll make apex predators like tuna new profits while delighting and swordfish. An excellent customers with personalized source of protein and food products. Eddie’s print vitamin B12, it has more BOOTH 3034 head and inks meet the BOOTH 841 than 500 mg of omega-3s per serving. And it has the meaty texture requirements of both GMP and FDA. Eddie will also be the first and and mild flavor we crave in those big fish. Available in 4.2-oz. cans: only printer ever approved by NSF®. You need to meet Eddie! Spanish Sofrito, Lemon Caper, and Roasted Garlic. Visit Patagonia Primera Technology, Inc.; 763.475.6676; [email protected]; Provisions at Booth 3034. Patagonia Provisions; 415.729.9956; primera.com; Facebook: @PrimeraTech [email protected]; patagoniaprovisions.com; Facebook: @PatagoniaProvisions; Instagram: PatagoniaProvisions: Twitter: @PatagoniaProv Print and Cut Plant-Based Labels of Any Nutrition Delivered Shape and Size in Convenient Bars Introducing Primera’s new R.E.D.D. (Radiant Energy LX610 Color Label Printer/ Deliciously Delivered) is Cutter, a revolutionary plant-based nutrition for device that combines high- a new generation. The speed, high-resolution color company creates delicious inkjet printing with an X/Y protein bars that nourish cutter to cut out nearly you with all natural and any label shape—all in one purposeful ingredients. With affordable machine. No a 2:1 plant-based protein to more custom die charges, sugar ratio and minimally no more inventory of processed ingredients, different label sizes, no R.E.D.D. bars offer an more waiting for online BOOTH 841 elevated snack option for BOOTH 5301 label orders. Make beautiful, attention-getting labels all in one an on-the-go lifestyle. Flavors include peanut butter; chocolate; simple, unattended process. Primera Technology, Inc.; 763.475.6676; oatmeal; mint chocolate; salted caramel; matcha almond; and [email protected]; primera.com; Facebook: @PrimeraTech cinnamon roll. R.E.D.D./Maine International Trade Center; 207.370.4433; [email protected]; reddbar.com; Facebook: @EnjoyRedd

Florida Beach Bar, Food One Powered the Ideal On-the- by SAP - SFA Go Snack Member Benefit Show your body some love The food and beverage with the new all-natural industry is constantly gluten-free Florida Beach evolving with growing Bar from Seitenbacher complexity, tight America. A perfect snack competition, and the made with the beach and continuous need to travel in mind. No chocolate comply with regulatory coating means no melty requirements. With chocolate mess. So grab a Softengine’s Food One book and enjoy the sunshine Powered by SAP, you with this ideal on-the-go can easily understand natural food. product margins, optimize Seitenbacher America LLC; BOOTH 3124 production resources, BUSINESS SERVICES ROW 727.376.3000; [email protected]; seitenbacher.com simplify inventory management, reduce the time required to meet industry standards, and get real-time visibility of your business performance all in one ERP system built for small and mid-sized businesses. Softengine, Inc.; 623.205.9130; [email protected]; [email protected]; softengine.com; Facebook: @softengineinc; LinkedIn: Softengine Inc.; Twitter: @softengineusa — ADVERTISING SECTION — BOOTH CONTEST

SoulBee’s Honey Powder—All the Get Fancy with the Winter Fancy Benefits, No Stickiness Food Show Booth Contest SoulBee is a New York- By Arielle Feger based company committed to providing an innovative, The SFA Fancy Food Show Booth Contest is back. Show exhibitors: healthy sugar substitute to showcase how you deck out your booth for the chance to win a simplify people’s lifestyles. $500 gift card. Currently many people don't use honey because Last year’s winner was the Wisconsin Cheese booth, presented of its impractical and by the Dairy Farmers of Wisconsin, which showcased 10 dairy viscose texture. It’s also companies, each with its own private sampling space. The booth true that liquid honey also featured a portion of the World’s Largest Cheeseboard, which doesn't dissolve well in BOOTH 5572 water and leaves everything broke a Guinness World Record in August 2018. sticky. SoulBee solves all these problems because it dissolves Winter Fancy Food Show exhibitors can enter the contest by instantly in water at room temperature and, being a powder, is filling out the form at specialtyfood.com/fancyfoodboothcontest clean and prevents everything from becoming sticky. SoulBee; and uploading a photo of their booth with the hashtag 917.370.9006; [email protected]; soulbeehoney.com; Facebook: @SoulBeeHoney; Instagram: soulbeehoney #FancyFoodBoothContest from their computer or from Instagram. Then they can follow the Specialty Food Association on Instagram to keep an eye out for the winning announcement. SFA Shipping An independent panel of judges will evaluate the entries on Partner—Grocery creativity (40 percent), composition (40 percent) and originality and Retail Logistics (20 percent). The winning booth will receive a $500 Amazon gift. Zipline Logistics is the Entries will be accepted through tomorrow at midnight. official shipping partner The winner will be selected on or about January 29. of the Specialty Food Association. The company is a logistics solutions provider that specializes in serving the consumer goods sector. Zipline provides its partners with strategic guidance, end- to-end shipment visibility, data analytics, and expert management of grocery, INCUBATOR VILLAGE distributor, and big-box retailer demands and scorecard performance. All Zipline partners receive best-in-class communication, access to shipper intelligence tools, and real-time order tracking. Zipline Logistics; 614.458.1144; [email protected]; sfa.ziplinelogistics.com; Instagram: @ZiplineLogistics; LinkedIn: Zipline Logistics; Twitter: @ZiplineLogistic

Product Marketplace Explore the online marketplace to discover innovative offerings and connect with the best producers in the specialty food world. specialtyfood.com/products

Wisconsin Cheese

Specialty Food Association members: Log on to enter your products—it’s FREE.

25 Q&A

Natural Food’s Journey immersion programs for our staff to more sophisticated production equipment to increasing our capacity. Our to the Mainstream corporate effort will be represented in product innovation, By Arielle Feger where you’ll see some really exciting new items from Erin Ransom is a brand growth and product Tofurky in 2020. innovation strategist. At Tofurky, a plant-based What’s the biggest challenge you’ve faced in the protein company, she is responsible for global last few years and how did you overcome it? and multi-channel leadership aimed at high-valued Product shortages. We’ve been challenged to meet demand CPG impact. for the skyrocketing growth in our space. We can really peel She will speak on a panel titled Expanding Your the remedy back to two simple ingredients: communication Plant-Based Options in Retail, taking place on the Main and money. We took our first outside investment in 40 years in Stage today at 1:30 p.m. 2019 to purchase new equipment and expand our facilities rapidly. Before Can you explain Tofurky's recent win against the state of we invested the money, we spent days at a strategic offsite identifying our Arkansas, which had ruled that plant-based companies weren’t opportunities and constraints amongst the executive team to ensure the allowed to use certain words to describe their product? application of funds would solve our largest challenges in concert. Tofurky won an injunction to prevent a law from being upheld in the state of Where do you see the food industry heading in the next 10 years? Arkansas that wouldn’t allow for the use of terms like “burger” or “sausage” I see natural products becoming the expectation of the mainstream on package labels. We must still prevail in a trial that prevents this law from consumer, pushing our supply chain partners to grow and transport food being enforceable. While it’s possible that additional state-level laws may be in large-scale ways that are healthier for our planet. I also see that this new proposed, I believe that we’re setting the precedent for what constitutes fair natural product norm will be customized for the consumer. They may not evaluation practices in an important state like Arkansas. Should we prevail only shop for their groceries online, they may also be offered the ability to there, we believe this will indicate how plant-based product labelling will be purchase food in unique assortments that meet their seasonal or life-stage governed at the federal level. profile needs so that that their nutrition is optimized. What does the future hold for Tofurky? What’s the one thing you want people to We see Tofurky as an engine for global change, to impact something much take away from your session? larger than the food ecosystem. We see our brand as a way to put social I’d like people to know that getting good food into the hands of the right purpose on display; encouraging the business community around us to consumer is a multi-faceted strategy that requires curiosity, tenacity, money, “do good.” In the near term, we’re investing in everything from language and vision from great partners all the way from supply chain to merchandising. thank you to our Sponsors

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26 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com Official GOLD SPONSOR

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Going the Extra Mile What steps can companies take to become Fair Trade Certified? with Fair Trade Currently, there are more than 200 certified ingredients available for companies to choose to source. Companies can take the first step to By Arielle Feger becoming fair trade by simply talking to their suppliers to see which of their ingredients are offered on Fair Trade Certified terms. There are so “I believe that in the next 10 years, many possible supply chains from which companies can benefit, from we will see the growth of a more the commonly known fair trade sugar, cocoa, or tea, to more uncommon interconnected food system, and that is commodities like coconut, quinoa, or agave. an exciting thought,” notes Molly Renaldo, What’s the biggest challenge you’ve faced in the partnerships manager at Fair Trade USA, a third- last few years and how did you overcome it? party certifier of Fair Trade products in North America. In her role, Renaldo Being a market based social enterprise means we must balance delivering leads business development across various food commodities and account the most impact to farmers and workers around the world possible, while strategy with brand partners sourcing Fair Trade Certified ingredients for their also working as a model that is sustainable and scalable for the market to products. She strives to promote the fair trade movement and expand impact withstand. A great example is the increase in the premium cost and minimum by educating the market and consumers about challenges faced by the farmers price of cocoa that took effect in October 2019. The discrepancy between and workers throughout the world. the price of cocoa and living wages in West Africa is a major challenge for Renaldo will speak about Fair Trade Certification at her session on the thousands of farmers. This required us to take a hard look at what we could Big Idea stage, today at 11:30 a.m. do to ensure that fair trade was making the biggest impact where their farmers needed it most. Many fair trade cocoa partners understood the plight What does it mean for a product to have a Fair Trade USA Certification and why should consumers care? of these cocoa farmers and made the change with us. What’s the one thing you want people to If a product carries the Fair Trade Certified seal, that means that those take away from your session? ingredients were produced on a farm and processed in a supply chain that I want people to understand that Fair Trade Certification is not only was audited against rigorous social, economic, and environmental standards. limited to the most famous fair trade ingredients like coffee or cocoa. That The brand carrying our seal on its product also paid a premium for Fair supporting farmers and workers is imperative for so many supply chains and Trade ingredients, which goes directly to the farmers and workers producing possible for most products in our industry. Bonus fact to walk away with, it, who then democratically decide how they want to reinvest it in their becoming Fair Trade Certified is a lot easier than most people think: register communities. By purchasing Fair Trade Certified products, consumers are with Fair Trade USA, purchase from a certified supplier, and report quarterly; voting with their dollars for brands that are going the extra mile. it’s as simple as that.

BUSINESS SERVICES ROW Need help growing your company? Want to know the best ways to get new funding, understand ERP solutions, and expose your products to more buyers? Then visit Business Services Row located in the Esplanade Hall lobby! These businesses will help you grow yours.

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28 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com MEMBER ANNIVERSARIES

The SFA would like to recognize the following companies who are commemorating a milestone anniversary of SFA membership. We are proud to champion the work of our members as they shape the future of food.

65 Years 10 Years Mother-In-Law's Kimchi Barnana Gordon Desserts Inc. Penmar Industries Dairyfood USA, Inc. ABBA Brazilian Association Mt. Sterling Co-op Creamery Beer Bakers Inc. Gourmet Factory Pernicious Pickling Co. Kopper's Chocolate of Food and Beverage My Brother's Salsa Bevs & Bites, LLC Grains of Health LLC Pickett Brothers Beverage Co., LLC Supreme Chocolatier, LLC Across Foods LLC Nago Foods Big T Coastal Provisions Great Eastern Sun Trading Co. Pickled Pink Foods LLC Swiss-American, Inc. Adams & Brooks, Inc. New England Natural Bakers Bissell Maple Farm, LLP Great Foods Pipsnacks LLC 60 Years Against The Grain Gourmet Nonna Foods, LLC Bittermilk LLC Green Mustache Polar Beverages Byrd Cookie Co., Inc. Foods LLC OneFarStar, LLC Blue Bottle Coffee Co. Hellenic Farms LLC PopCorners Sopexa Aiya Matcha Passage Foods, LLC Bluehall Bakery, LLC Henke Foods, LLC Popcorn Factory, Inc., The Peru Export and Tourism Blues Hog, LLC Herbal Science LLC Possmei International Co./Ltd . 40 Years Aloha Shoyu Co. Ltd. Ambriola/Locatelli Promotion Board- PromPeru Bon Courage Enterprises, Inc. Hidden Springs Maple LLC Potlicker LLC, The Morris National, Inc. Amira I Grand Foods Inc. Pondini, Inc. Bravo International Inc High Brew Coffee, Inc. Powerhouse Brands, Inc. Stichler Products, Inc. Anderson International Foods, Inc. Popsalot Brooklyn Cured LLC Holmsted Fines, LLC Primal Nutrition United Basket Co., Inc. Angelo & Franco The PPC Flexible Packaging Brooklyn Piggies, LLC Homeplate Peanut Butter Qingdao Countree Food Co., Ltd . 30 Years Mozzarella Guys Profood Tropical Fruits Brothers International Desserts Hu Products LLC Queen of America Arla Foods, Inc. Appennino USA Randazzo's Honest To Brother's Trading LLC Ines Rosales USA, LLC Quinta de Jugais -Comercio de Asher's Chocolates BE Food Ltd. Goodness Sauces Buddha Teas J. Morgan's Confections Produtos Alimentares, Lda. Divine Delights, Inc. Beanitos Raven's Nest Specialties Cacique Inc. Jack's Gourmet Red Clay Gourmet Dutch Gold Honey, Inc. Bear Pond Farm LLC Rhineland Cutlery, LLC Cafe Spice - Global Cuisine Jamones Aljomar S. A. Red Duck Foods Inc. Fran's Chocolates, Ltd. Berkshire Bark Inc. Run-A-Ton Group Inc., The California Marcona Co. Jelina Chocolatier Reid's Fine Foods Gia Russa Best Baking, Inc. Saffron Road Foods Campo dOro di Licata Jenkins Jellies Relentless Sales & Marketing Inc. Goldwater's Foods of Arizona Best Boy Products, LLC Schermer Pecan Inc. Paolo & C.S.a.s Josephine's Feast Revive Kombucha Guittard Chocolate Co. Bourbon Barrel Foods, LLC Scoma's Restaurant, Inc. Care Foods International Corp. JulieAnn Caramels RF Binder Ham I Am! Butterfly Limited, Inc. Scottish Development International Carla's Pasta Inc. Just Bagels Mfg, Inc. Ribbon By Design, LLC Hubbard Peanut Co., Inc. California Caviar Co. Seacrest Foods International, Inc. Cascade Mountain Spring Water Keep Healthy Inc. Rumi Spice, PBC J & M Foods California Milk Advisory Board See Smell Taste CCS Creative Kelly's Jelly Inc. Rxbar Kingston-Miami Trading Co. Canaan Fair Trade Sierra Foods Certified Piedmontese Kerber's Farm, Inc. S. Katzman Produce Lady Walton's Cookies Cho America Sierra Nevada Cheese Co. Cobram Estate King of Sweets Sabine's Collections Ltd. Lettieri & Co. Ltd. Chocolate Covered Co. Snackery, The Colonel Pabst King Soba Noodle Culture Safe Catch Manicaretti Italian Food Imports Choice Organic Teas / Granum Inc. Snak King Corp. ColorKitchen Know Your Fruit, LLC Salt of the Earth Bakery Muirhead of Ringoes, NJ, Inc. Cibo Vita Inc SO Appenzeller Kase GMBH Cornelia Confections LLC Kourellas Dairy USA San Francisco Salt Co. Qualita Paper Products City Olive Sophia Foods Inc. Country Archer Jerky LaClare Farms Specialties Saxon Cheese LLC Southwest Specialty Food Inc. ClearBags Spring Brook Farm Cheese, LLC Cowboy BBQ Lawless Jerky LLC Schepps Brand, Inc. 20 Years Clif Family Star Snacks Co. LLC Crafted Brand Co. Lemoncocco Scratch & Grain Baking Co. Acme Smoked Fish Corp. Clover Stornetta Farms Inc. States Logistics Services, Inc. Custom Source LLC Life Plus Style Gourmet LLC SDA Gida Tarim Anthony-Thomas Candy Co. Coco International Inc. Storye Bread Dana D.O.O. Lily of the Desert Shawnee Canning Co., Inc. Arizona Pepper Products Co., Inc. Collaborative Advantage Sun Noodle New Jersey Deca & Otto, LLC Little Bird Shire City Herbals Avenue Gourmet Marketing Ltd. Surdyks Cheese Shop & Liquor Store Den's Tea, Inc. Loacker USA, Inc. Sindyanna of Galilee Belgium's Chocolate Source Cone Guys Ltd., The SweetLeaf Stevia Dick Taylor Craft Chocolate Lori's Original Lemonade, LLC Slingshot Foods, LLC Blair's Death Sauces and Snacks Confectionery Sales and Taza Chocolate Dipasa USA Love Beets USA LLC SoFine Food Bryant Preserving Co. Marketing LLC TH Foods, Inc. Djerdan Burek Corp. Luong Quoi Coconut Co., Ltd. SoOPak Inc. Carmie's Kitchen Inc. Daesang America, Inc. Tipu's Chai Dona Chai LLC Macarico S.A. Souperb LLC Carrington Farms David's Unforgettables Trade Office of Ecuador Dora's Naturals, Inc. Madison Lane Sales + Marketing Southern Twist Cocktail Co., LLC Casa Pons DC Distributions Inc. Tradin Organic Dry Soda Co. Madison Park Foods St James Cheese Co. Cheese Shop of Va., Inc, The DeBrand Fine Chocolates Turbana Corp. Dura-Pack Inc. Maestri d'Italia Inc. St. Elmo Steak House Chefield Presentation Delice Global Inc. United Olive Oil Import Corp. Eat Local Mame's Burrito's Inc. State Street Snacks LLC City & Country Fine Tea Corp. Ethia Inc. Virginia Artesian Bottling Co. English Tea Shop USA Corp. Mansi Inc. Steve & Andy's Organics Conca D'Oro Importers LLC Farm Store, The Waggoner Chocolates Enlightened Mariebelle's Sweets Stuffed Foods LLC Ellsworth Cooperative Creamery Finesaler LLC WBM LLC Ethical Brands Inc Megpies SuckerPunch Gourmet, Inc. Epicure Foods Corp. Fisher's Popcorn Westminster Cracker Co., Inc. European Importing Co. Mendocino Merchandise LLC Suji's Korean Cuisine Fage USA Dairy Industry, Inc. Fondarific Fondants Woodstock Farmer's Market, Inc. Evamor Products LLC Mepco Label Systems Summer Fresh Salads Holbrook Cottage Inc. Freedom Foods LLC Woosung America Corp. Fannie May Michel et Augustin Inc. Sunburst Trout Farms Kelley's Katch Caviar FreshByte Software 5 Years Fat Badger Bakery Michele's Granola LLC Sunco & Frenchie, LLC Los Chileros Geller Fine Foods 100% All Natural Inc. Fatty Sundays Mike's Hot Honey Inc. Tap Packaging Solutions Lund Food Holdings Gifco 4505 Meats Fazlani Exports Pvt Ltd. Milkadamia TBJ Gourmet Mama Lil's Peppers Gourmet House 4th & Heart Ficks & Co. Milkboy Swiss Chocolates Thai Culinary Arts Studio Mrs Prindables Handmade Hatch Chile Co. A Priori Specialty Food Firsd Tea North America LLC Miracle Tree That's it Nutrition LLC Confections Hubschercorp & Distribution Fiscalini Cheese Co. Miss Marjories Steel Drum Plantains Three Jerks Jerky Ole Ole Foods Inc. Impra USA, LLC Aladdin Bakers, Inc. Five Acre Farms Monari Federzoni SPA Tio Gazpacho Porky's Gourmet Inc. InsulTote Alejandrina Avocados Flying Bird Botanicals LLC Mouth Foods Todd's Original Salsa LLC Professional Image Inc. Julian's Recipe, LLC Aliya's Foods Ltd. Foodlinks, Inc. Namaste Foods, LLC Tomales Farmstead Creamery, Inc. Q & B Foods Inc. Katchkie Farm Allie's GF Goodies LLC Forager Project, LLC National Association of True Made Foods, Inc. Reliant Ribbon Corp. La Rustichella Truffles Amanida USA Corp. Fourth Creek Foods Milk Processors True Nopal Cactus Water Rishi Tea International, USA Corp. Ambrosi Cheese USA French Feast Inc. Natural Sourcing International Truffelist, The Ritrovo Italian Regional Foods Lark Fine Foods, LLC Andros Foods USA Inc. Fuller Foods Inc. Group, LLC TVT Trade Brands Inc. Ronnybrook Farm Dairy Laurel Hill Foods AOI Matcha Fundelina USA LLC Nellie's Two Friends The Chocolate Co. Ltd. Rose Hill Enterprises LLC Le Caramel LLC Arnels Originals Gluten Free Fusion Jerky Nelly's Organics Up Mountain Switchel Santa Barbara Pistachio Co. Les Aliments G. Dion Foods Organic Baking Mixes Gabrielle Collection New Primal, The Valley Ford Cheese & Creamery Stello Foods Inc. M & M Label Co., Inc. Artisan Macaron LLC Geefree New York Natural Food Co. LLC Vink & Beri LLC Straub's Markets Maggiore's Sales & Marketing Inc. Athena Marketing International Gentle Harvest Nicasio Valley Cheese Co. Vista D'Oro Farms Ltd. Tortuga Rum Cake Co. Maison Camus LLC Atkinson Candy Co. Get Dressed Salads, LLC Nirwana Foods LLC Waffleshot LLC V. Cimino & Son, Inc. Mani Imports Aufschnitt Meats LLC GFB, The Nobletree Coffee Watusee Foods Valley Fig Growers McClure's Pickles LLC Aunt Bee'z Delicious Desserts Global Organics Nonna Pia's Gourmet Sauces Ltd. White Toque Vermont Specialty Food Association Meiji Auria’s Malaysian Kitchen Global Specialty Foods, Inc. OKF Corp. Wine RayZyn Co., LLC, The WorldPantry.com Inc. Michaels of Brooklyn Austrian Federal Glyka-Sweets Old Chatham Winona Foods, Inc. Ministere de l'Agriculture, Economic Chamber Goddess Gourmet Sheepherding Creamery Yee-Haw Pickle Co. des Pecheries et de Bakerly LLC Golden Valley Natural Organic Candy Factory Zummo, Inc. l'Alimentation (MAPAQ) Banza LLC Goldkenn SA Peg's Salt

29 HIGHLIGHTS

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Q: What are you looking for at the Fancy Food Show? Compiled by Arielle Feger Fancy Food Show Daily asks buyers at the Winter Show what they are looking for at this year’s event. 6

“I’m looking for coffee sets and any new snacks and beverages.” MATT SHELLEY CATEGORY MANAGER, HEINEN’S, CLEVELAND, OH

“I’m keeping an open mind. I’m in foodservice for a hospital, but would like to bring in some non-foodservice products if I can.” DENISE LEE 1. David Gremmels, president of Rogue Creamery, Derk Hendriksen, SAN FRANCISCO HEALTH CARE AND REHAB, SAN FRANCISCO, CA co-CEO of Treasure 8, and moderator Morgan Oliveira, speak about purpose-driven businesses on the Big Idea stage. 2. Yannick Manceau from St. Michel Biscuiterie exhibits his baked goods. “Anything new, trends that 3. Madécasse Chocolate participates in the Fine Chocolate Pavilion, are coming to market, and part of the What’s Next in Food attraction on Level 2. potential new vendors.” 4. SFA and Italian delegates celebrate Italy as the Winter Fancy Food Show partner country. GENEVIEVE SEVERYN 5. Women entrepreneurs from La Cocina’s Incubator Kitchen ASSOCIATE BUYER, WILLIAMS-SONOMA, SAN FRANCISCO, CA share their stories in today’s Big Idea talks. 6. Crowds await the opening of the 2020 Winter Fancy Food Show.

30 | Winter Fancy Food Show Daily—Day 2 specialtyfood.com WELCOME TO FRANCE @WINTER FANCY FOOD SHOW 2020 Booths 569 to 651

MOUTARDERIE

ÉLEVEURS AGERS AFFIN FROM EURS

Discover what France is bringing to the table! France is back at the Fancy Food Show with what make its success throughout the world : cheese, pastries & biscuits, honey, gourmet products, oil & mustard...

Come and discover the richess & diversity of French products. Find out more about our exhibiting companies on our website: events-export.businessfrance.fr/fancyfoodshow/

Processed Food & Vegetables Condiments

Ingredients & Frozen Specialities Bakery

Chocolate, Sweets & Biscuits Cheese & Dairy

Gourmet Food

Get in touch with : @businessfrance_northam @BF_Food [email protected] #FrenchPavilion #FrenchPavilion [email protected]

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