fancy food show 1 SUNDAY DAILYOFFICIAL JANUARY 19, 2020 INCUBATOR VILLAGE  • SAN FRANCISCO FOOD SCENE • TODAY’S LINEUP  • FLOORPLAN  HAPPENING TODAY Sustainable Products, 9:45 a.m. Asian Sauces Among Show Trends Ribbon Cutting PHOTO LOOP SEVEN North Hall, Lower Lobby By Denise Purcell

10 a.m. – 5 p.m. Grass-fed milk chocolate and peppery Exhibit floor open Cambodian sauces hint at some of (Esplanade Exhibits and What’s the trends on display at the Winter NEXT in Food open at 9:30 a.m.) Fancy Food Show, which opens today 10:30 – 11:30 a.m. at Moscone Center in San Francisco. Passion x Purpose: Specialty Throughout the show, which runs Food Change Makers until Tuesday, January 21, the SFA Big Idea Stage: South Hall, Trendspotter Panel of buyers, chefs, food Front of Aisle 1800 writers, educators, and other industry 11 a.m. – 12 p.m. professionals will report daily on their 5 Key Drivers in Specialty official selections for trends from the Food for 2020 Winter Show. Main Stage Here are some initial trends and innovations Sustainability-Driven Product Development More packaged food products are working to build a 11:30 a.m. – 12:30 p.m. expected to emerge, with a few examples of each. More Big Idea Talks examples can be found throughout the show floor. stronger future for their community and the planet. Big Idea Stage: South Hall, See TRENDS p. 3 Front of Aisle 1800

1 - 2 p.m. SFA President Talks Italy Is Partner Country for Policy Spotlight: Key Issues for Your Specialty Food Business Membership, Brand Changes 2020 Fancy Food Shows Main Stage Phil Kafarakis discusses the Specialty By Julie Gallagher 2:15 – 3:15 p.m. Food Association’s new membership Italy is the partner country for the 2020 Winter and Starting Small: Packaged Food policy and recent rebranding. Summer Fancy Food Shows. Although the Specialty Entrepeneurs from La Cocina By Julie Gallagher Food Association has often had a partner country for Share Their Stories Summer Shows, this is the first time it’s including the Big Idea Stage: South Hall, The Specialty Food Association’s new Winter Show in a partnership. Front of Aisle 1800 membership policy has begun its debut. Is the new policy more inclusive? Under the banner, “The Extraordinary Italian Full Schedule on p. 14 Taste,” more than 75 food companies from nearly every Yes. We want to engage food producers earlier in their region in Italy will present the best of Italian pasta, development process, get involved with early-stage cheeses, olive oil, and charcuterie, to buyers from large SFA Member Update entrepreneurs and better support those ‘emerging and small retailers and the restaurant world at the makers’ along their journey. That’s new for us but we Meeting Today Winter Show. believe it will be embraced by the whole membership. The Specialty Food Association "Americans love Italian cuisine and Italian The industry is very willing to share experiences and Member Update Meeting will specialty foods have played an important historic knowledge across channels—that can be a godsend take place this afternoon at 5 role in expanding the appetite for global flavors in for someone just starting out. We foresee members p.m. on the Main Stage, Level 2. the United States," says SFA President Phil Kafarakis. utilizing the SFA and its resources to start new SFA members are encouraged to "Today, even as we see expanding disruption in ventures as well as build on existing success. We’ll attend. The Leadership Awards consumer eating habits, authentic and innovative also be actively seeking members who are retail and Ceremony, hosted by Amanda Italian products continue to be influential across foodservice buyers and who come from the broker/ Little, author of The Fate of all channels. We’re excited to see what they will be distributor segment. After all, they’re critical for Food, will immediately follow. bringing to the 2020 Fancy Food Shows." industry success. The Italian Pavilion Lounge will feature cooking

See SFA PRESIDENT p. 3 See ITALY p. 3

SHOW NEWS

TRENDS continued from p. 1 ITALY continued from p. 1 “Whether it’s plant-based foods, regenerative agriculture, or upcycling—the trend continues to demonstrations and wine and coffee bars. During the be values that center a path towards more sustainability,” notes Trendspotter Reem Assil, chef show, Italian tastings and cooking demonstrations and owner of Reem’s California. will also be held at two stations within the Taste it Examples include a grass-fed milk chocolate collection from Alter Eco that is made with Live! interactive experience, located in the passageway Peruvian cocoa sourced from fair trade farms that practice restorative farming methods. Another between North and South Halls of Moscone Center. One confectioner, U.K.-based Flower & White, has introduced plastic-free packaging for its line of area will be dedicated to samplings of cured meats and meringue bars, now available in paper sleeves. cheeses. A mixologist will present liquers and cordials Incubator Village, an area on the Esplanade level highlighting food incubators and the and demonstrate how to create an Italian cocktail. startups that partner with them, showcases several sustainability-minded snack companies. For At another Taste it Live! station, chef Fabrizio instance, 12 Tides Seaweed sources organic seaweed from regenerative North American ocean Facchini, executive chef partner, Cotto NYC and farms to create snacks while Ugly Pickle upcycles farm surplus and irregular produce to make President Cooks Alliance Slow Food USA, will present pickles and spreads. a typical Italian menu with appetizers, pasta, and Global Sauces and Seasonings risotto. Italian coffee and breakfast snacks as well as Seasonings and sauces touting flavors and recipes from around the world will be prevalent samples of Italian wines and prosecco will be served at the show. “Much like Sriracha has joined the diner and coffeeshop ranks side by side with during the show. ketchup, the same will happen for banana ketchup and mayo-ketchup,” says Trendspotter and Italian foods will also have a presence in the Level food columnist Illyana Masonet. Up Buyers’ Lounge where a tasting corner for cheeses On the radar at this show are sauces and dressings from various regions of Asia. Angkor and salami, as well as Italian liquers and cordials, will Cambodian Food is exhibiting its Tuk Meric and Kroeung Prawlak, a tangy peppery sauce and be set up. Italian espresso, cappuccino, and pastries will a marinade for Cambodian BBQ meat on a stick, respectively. Burma Love Foods is showcasing also be served in this area. Fermented Tea Leaf Dressing, traditional Burmese dressing made locally from tea leaves “We are proud of what we have conceived, planned imported from Burma. KPOP Foods has a Kimchi Mayo Sauce, a flavorful aioli sauce, and The and created,” says Donato Cinelli, president of Universal Spice Hunter is showcasing Japanese 7 Spice, traditionally known as Shichimi Togarashi, or Marketing, the Italian Pavilion organizer. “We’ve put seven-flavor chile. our maximum effort in realization and production into More trends and innovations from the Trendspotters will be reported in tomorrow the first of the two Fancy Food Shows, during this year morning’s edition of the Show Daily. which is very special for us.”

SFA PRESIDENT continued from p. 1 What does the transformation Why is now an opportune time to mean for existing members? transition to the new brand? Expanding membership for us will go hand-in-hand The food industry is in the midst of disruption and with expanding member benefits and services. We evolution as big brands stumble and smaller specialty know through our research that the Association has brands gain in popularity. We believe that the current been viewed as the Fancy Food Shows and not much American appetite for clean, authentic, flavorful, and beyond that. And the two shows, Winter and Summer, healthier foods drives the specialty food segment, in that we have been producing for decades are vitally particular, and is why we exist as an association. important to us and to the industry. But we’re more than As part of our efforts to represent the burgeoning the host of industry events. specialty food segment, our new look and feel is now more This extension of our membership confirms our representative of the 3,800 cutting-edge companies that make up our commitment to bring the diverse communities of food makers, membership. This rebranding process puts us in tune with our members’ goals buyers, distributors, brokers, and others together to build the specialty food and confirms our commitment to serve them well throughout the 21st century. segment and increase consumption of our products. We’ll do this through What’s next for the SFA? programs and services that help companies launch and grow. Our vision statement—Shape the Future of Food—is a platform designed to The SFA also recently underwent a rebranding. define the specialty food industry for years to come. It is also an invitation to What does the new brand represent? join with us in shaping the industry of tomorrow. The SFA wants everyone Food has been evolving in the hearts and minds of consumers and we want involved in producing and distributing specialty food products to see to represent that. Through our rebrand and plans to expand our member themselves in this phrase, to feel that they are, or can be, part of the mission, offerings, we’re committing to better reflect the diversity of our consumer- and that they have a seat at our table. Anytime the SFA uses this tagline, focused industry. we remember that it is never about just the Association. It is about our The newly redesigned SFA logo, an imperfect circle, captures the community and our commitment to them. constantly shifting and evolving industry and the limitless effects that food As 2020 launches, members can expect the Specialty Food Association to and drink have on our culture and everyday lives. The logo also represents continue to grow, adding new membership options and adding new benefits our 360-degree approach to nurturing and introducing new specialty food and services for our members. We’re excited to continue to connect the products and companies into the marketplace. Our top priority is to continue specialty food industry to the world. offering new ways to support our always-evolving community and to help our member companies grow and succeed. 3 ROUNDUP

2020 Leadership Award Winners Offer Newcomers Guidance Compiled by Arielle Feger

Q: What words of wisdom do you have for food entrepreneurs who are just starting out?

ELIZABETH STEIN, PURELY ELIZABETH WINNER OF THE LEADERSHIP AWARD FOR CITIZENSHIP Have the courage to fail and not have everything perfect at launch. So many entrepreneurs get stuck in needing everything perfect that often they miss the opportunity window. For me, I didn’t have a business plan, I didn’t necessarily know what I was doing, but I just dove in head first and knew in my gut I would figure it out, step by step. To this day, we still have the same mentality which allows us to remain nimble and first to market.

LORENZA PASETTI, VOLPI FOODS WINNER OF THE LEADERSHIP AWARD FOR BUSINESS LEADERSHIP Know your consumer. The advantage of a small startup is that you likely know your consumer because you are your consumer. Never lose that. As you grow, you’ll be forced to make decisions around ingredients, product formats, shelf space—if you keep those decisions consumer-centric, you can’t go wrong.

NATALIE SHMULIK, THE HATCHERY CHICAGO WINNER OF THE LEADERSHIP AWARD FOR VISION Launch. This industry is saturated with ideas and not every idea will make it. The best thing you can do is learn if your idea will work (or not work) as quickly as possible by bringing your concept to market. You can spend years trying to perfect a concept but until the public tries it and buys it, you will be spending time and money focusing on details that will likely change.

The Specialty Food Association’s 2020 Leadership Award winners will be honored at tonight’s SFA Member Update Meeting and Leadership Awards ceremony, beginning at 5 p.m.

MASTHEAD

EDITORIAL TEAM EXECUTIVE TEAM SALES TEAM BOARD OF DIRECTORS

EDITOR PRESIDENT DIRECTOR, MEMBER COCHAIRWOMEN 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

4 | Winter Fancy Food Show Daily—Day 1 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]

Show Daily 2020 V1.indd 1 16/12/2019 16:16:02 SHOW NEWS

Incubator Village Showcases Plant-Based Snacks, Global Flavors

By Arielle Feger Niloofar Persian Trail Mix founder, Niloofar Reinberger nut butters start out with the simplest The Specialty Food Association’s Incubator Village Mirani, grew up with an Iranian father who loved of ingredients: roasted nuts or seeds. There is no is back for the 2020 Winter Fancy Food Show, to cook and to share his Persian Trail Mix, or ajil. added sugar, salt, or oil. They are gluten-free and highlighting five incubators from around the Ajil is a common snack in Iran and each family palm oil-free. has its own signature recipe. Mirani set out to country and 32 startups that partner with them to Kitchentown create the best version of her family's generations- grow their products. SAN MATEO, CALIF. Offerings include innovative, sustainable, old recipe, sourcing the finest mulberries, dates, almonds, cashews, and other ingredients from and global solutions to our current food system, 12 Tides Seaweed Co. is an ocean-positive food around the globe. including regional flavors from Africa and the startup based in San Francisco that sources Middle East, a variety of plant-based snacks, and Simplified Superfoods combines dry ingredients organic seaweed from regenerative North edible insects. so that with just a blender, berries, and liquid, American ocean farms and incorporates them Incubator Village is located on the Esplanade consumers can create a nutritious smoothie. into better-for-you snacks. The company’s puffed Level of the Moscone Center. Simplified Superfoods has two blends containing seaweed chips offer a crunch with an umami- Following are brief descriptions of the protein, fiber, and healthy fats from ingredients centric flavor. 12 Tides Seaweed Co.’s snacks bring companies that the incubators are featuring like collagen peptides, chia, flax, and hulled the nutrient-density and omega-3s of seaweed in a here at the show. hearts, or peanut butter powder, cacao, and flax. plant-based and gluten-free form. The Hatchery Chicago Think Jerky only uses sustainably-raised, Belichka Bar makes premium, plant-based bars CHICAGO 100 percent grass-fed beef or free-range turkey that that complement a ketogenic lifestyle. The base of has no added hormones or antibiotics. Each flavor the bars are almonds and cacao butter. Belichka Nature's Nosh, maker of all-natural CBD-infused is crafted by a different celebrity chef. Bars come in Almond Cacao, Matcha, Raspberry, and Coffee Bars. fruit and nut bites, is on a mission to revolutionize Hope & Main the edible cannabis industry by making it healthier WARREN, R.I. Don Bugito, the “Prehispanic Snackeria,” is a and more convenient for consumers. By pairing San Francisco-based company focused on planet- the natural healing powers of hemp-derived CBD Anna's Kitchen makes organic shrubs in Cranberry friendly protein snacks made from edible insects with functional ingredients like dried fruit for Mint, Apple Cider Ginger, Peach Jalapeño, in savory and sweet flavors. Born at La Cocina energy and digestive support, nuts for protein, Strawberry Lemon Thyme, and Banana Turmeric. incubator kitchen, Don Bugito focuses on treats and antioxidants, Nature’s Nosh aims to prove They can be used as a drinking vinegar, cocktail, inspired by pre-Columbian Mexican cuisine and that food is medicine. These bite-sized snacks or mocktail mixer, or a recipe enhancer for salad works toward re-inventing ancestral food. are available in Peanut Better and Jolly, Oatmeal dressings, marinades, or sauces. Anna’s Shrubs are Risin', In Mint Condition, Chill-i Lime, and handcrafted with organic raw apple cider vinegar Down to Cook is on a mission to make cooking Blueberry Bliss. and organic fruits, vegetables, and herbs. healthy meals at home fun and easy. Down to Cook’s ‘Adda Veggie mixes include everything you need to make a protein-rich, flavor-packed meat The team from MudLrk exhibited with The Hatchery Chicago in Incubator Village alternative. The mixes can be used in buns, bowls, at the 2019 Summer Fancy Food Show. or on their own and are available in Original Blend and Herby Roasted flavors.

Eat Makhana makes snacks from popped water lily seeds. Light, airy and crunchy, Eat Makhana snacks feel and taste like popcorn but have no grain or kernel and are more nutrient dense. Oven roasted in small batches in California, the snacks are free of preservatives and all major allergens. Eat Makhana’s water lily seed pops come in Himalayan Pink Salt, Tangy Chili Lime, Vegan Cheddar, and Cajun Seasoning flavors.

Food La La offers macaron-centric cooking experiences for individuals, couples, and corporate events. Founder and classically trained French chef Lindsay Kinder develops fun and easy macaron

6 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com TASTE THE MEMORIES

Ater a hiatus of four years, these retro gums are available year round.

Try our tasty blast from the past in licorice, pepsin, and clove. Originally sold at the ® #91012 pharmacist for reasons medicinal Beemans . or prohibition related, these Helps soothe your stomach gums’ unique lavors are a refreshing break from the norm.

Customers will enjoy bringing back childhood memories one stick at a time!

First avored & stick gum in the United States. Black Jack® #91010

Spicy  oral scent covers the smell of a lunchtime martini.

Clove ® #91014

810.750.9779 | [email protected] | gerritjverburg.com | Booth #327

Verburg_SpecialtyFood_FullPageDailyPegBags_Winter2020_Booth327.indd 3 10/15/19 3:07 PM SHOW NEWS

recipes so that consumers can build confidence in to discover, explore, and create cheeses with Jimmy Tomato’s Classic Tomato Meat Sauce the kitchen. Food La La has cooked and taught at confidence and ease. Urban Cheesecraft offers a originated with founder Jim Wernsing’s mother companies from Williams-Sonoma to J.P. Morgan. variety of cheese kits and instructional books for in 1954 and the family has been using that same both traditional, dairy-free, vegan, and paleo cheeses. recipe for over 60 years. To create this sauce, Green Girl Bakeshop makes plant-based gelatos Jimmy Tomato uses organic tomato products, local and cookie sandwiches with no more than four Young Kobras co-founder Geoff Kober spent fresh produce, and locally procured Italian sausage ingredients. All of Green Girl’s baked goods are over a year working with only simple, whole and meat products. Jimmy Tomato Classic Italian Born in Switzerland in 1115. made fresh without hydrogenated oils, trans fats, ingredients to perfect a gluten-free sourdough Tomato Meat Sauce is made from scratch, in small or preservatives. bread that’s free of gums, eggs, dairy, and refined batches, by hand, and cooked at low temperatures flours. Young Kobras bread is available in several Jinka makes healthy, convenient, high-protein for several hours to create a flavorful sauce. retailers, including Rainbow Grocery, Bi-Rite plant-based tuna spread that comes in Original, A Unique Experience, Market, and Country Sun Natural Foods. KetoButta has developed almond butter blends Lemon & Dill, and Spicy flavors. Perfect on a that help to improve gut health. They are also sandwich, with some crackers, or by itself, it La Cocina high in antioxidants. decrease inflammation, and provides a great pick-me-up anytime of day with a SAN FRANCISCO add vital nutrients to the diet. Enhanced with the Centuries in the Making. healthy dose of omega-3s and 14 grams of protein. nutritional power of MCT Oil, which is converted Oyna Natural Foods makes kuku, a Persian- by the body into brain-boosting energy without Loca combines all-natural ingredients to create style frittata. The difference between a kuku and the sugar crash of many products, Keto Butta a cheese-style dip from plants that delivers the a frittata is that a kuku contains much less egg. provides instant energy. texture and aroma of conventional cheese dip, Each kuku is made of over 70 percent herbs and with the added benefit of being high in B vitamins vegetables, bound with organic eggs and garbanzo Marshall's Haute Sauce was started by Sarah and low in calories. It is free of nuts and dairy, flour, and baked with olive oil. Kuku is dairy-free Marshall from her home kitchen. Her love for providing consumers with an alternative to and gluten-free and comes in four varieties: Sabzi canning and preserving local ingredients lead to conventional and nut-based cheese products. Kuku (with chives, parsley, cilantro, dill, walnut, her product line. She recruited her husband Dirk Planetarians is a food tech company that creates and barberry), Veggie Kuku (with green bean, Marshall to chop and prep all the produce. The sustainable ingredients. Its debut product is carrot, and bell pepper), Potato Kuku (with potato, business quickly outgrew their home and they now sunflower protein, which helps plant-based parsley, carrots, and peas), and Spinach Kuku run it out of a commercial kitchen in South East companies offer allergen-free and affordable (with spinach, parsley, and walnut). Portland, continuing to make each bottle by hand. solutions to the market. Teranga’s mission is to handcraft food, drinks, Momo Cocoa is a Portland, Ore.-based company Saint Ivy sources the cleanest ingredients to create and snacks in small batches using organic and that produces premium, creamy, vegan cocoa botanical-infused spirits with all the quintessential wild ingredients from Africa and around the world. products with delicious gourmet flavors at a price flavors of a traditional cocktail, but with no Teranga makes boabab-based juices and energy accessible to all. Flavors include Basic Cocoa, alcohol. Saint Ivy’s Virgin G&T has the classic bars, a TummyRic drink, and dried packaged CardaMomo with cardamom, and Lavender Cocoa bittersweet taste and aromas of a gin and tonic, products such as Baobab fruit pulp, hibiscus, and Mix. Momo also makes Momo Tea with roasted while the Virgin Moscow Mule emulates the bite whole leaf moringa. Teranga means hospitality in cacao and black tea. of a Moscow Mule, without the excess sugar and Wolof, the Senegalese national language, and in Oomph Cooking Blends offer a healthy shortcut calories. Senegal, hospitality is never compromised. to delicious meals. The blends are made with Sous Salt crafts aromatic, versatile, gourmet The Uncreamery is San Francisco’s first dehydrated and milled vegetables and herbs that salt blends with accompanying recipes to take vegan creamery that makes nut-based cheese are combined into eight flavor profiles. Oomph’s the guesswork out of cooking. Sous Salt has 10 alternatives that capture the best qualities of blends contain no additives, salt, preservatives, traditional cheeses while remaining free of dairy, chemicals, pesticides, or GMO ingredients. varieties of salt blends including Herb & Garlic, Our milk producers, cheese makers and affineurs have Heirloom Tomato, Spicy Chipotle, Olive & Thyme, soy, cholesterol, and artificial ingredients. The Tarta Beverages is a family-owned company been producing the one true Le Gruyère AOP in Western All Natural, Naturally Fennel & Shallot, Porcini Mushroom, Pinot Noir, Uncreamery delivers the entire cheese experience; based in Princeton, N.J. that makes a functional Switzerland for over 900 years. The inimitable flavor of our Smoked Paprika Blend, Sweet & Savory, and a you can shred it, melt it, slice it, or eat it cold. seltzer flavored with sweet balsamic vinegars product is still very tightly linked with the local, long-held Gluten- and Lactose-Free. Curry Blend. Oregon State Food Innovation Center and no added sugars. Tarta Seltzers come in traditions and terroir of the region. That’s why we like to say PORTLAND, ORE. For more information and some great Ugly Pickle Co. works to smash all conventions three flavors: Champagne Lemon Citrus, Honey that each taste of Le Gruyère AOP Switzerland is a unique around produce perfection. The company upcycles Wildflower, and Orange Ginger Blossom. experience, centuries in the making. recipes, please visit us at gruyere.com Great Life by Lucinda makes a plant-based, just- farm surplus and cosmetically irregular produce add-hot-water, veggie burger mix with no soy, TMK Creamery products are made on a small, before it’s written off as “too ugly” and creates Visit us here at the gluten, or dairy ingredients and full of non-GMO family farm that diligently breeds for exceptional snappy, fresh pickles and spreads. WINTER FANCY FOOD SHOW veggies. They are shelf stable and can be taken dairy genetics. TMK Creamery produces farmstead BOOTH #2361 Urban Cheesecraft is on a mission to deliver on the go. Flavors include Roasted Garlic, Curry, cheeses, ice cream, and what's believed to be the innovative products and tools that enable consumers Chipotle, Garden, and Cajun. country’s only distilled whey vodka, made with AOP = PDO (Protected Designation of Origin) milk from cows it knows by name.

Cheeses from Switzerland. 8 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com Switzerland. Naturally. www.cheesesfromswitzerland.com

Gruyere_Experience_SpecialtyFood_WFFS-Show-Daily-2020_10-5x13-5.indd 1 12/13/19 2:00 PM Publication: Gourmet News Title: Experience WFFS Position: ***** RHP ONLY ***** Bleed Size: 10.75 x 13.75” VaLeADPLLC Issue Date: WFFS 2020 Show Daily IO#: Trim Size: 10.5 x 13.5” Safety: 9.5 x 12.5” Born in Switzerland in 1115. A Unique Experience, Centuries in the Making.

Our milk producers, cheese makers and affineurs have been producing the one true Le Gruyère AOP in Western All Natural, Naturally Switzerland for over 900 years. The inimitable flavor of our product is still very tightly linked with the local, long-held Gluten- and Lactose-Free. traditions and terroir of the region. That’s why we like to say For more information and some great that each taste of Le Gruyère AOP Switzerland is a unique experience, centuries in the making. recipes, please visit us at gruyere.com Visit us here at the WINTER FANCY FOOD SHOW BOOTH #2361 AOP = PDO (Protected Designation of Origin)

Cheeses from Switzerland. Switzerland. Naturally. www.cheesesfromswitzerland.com

Gruyere_Experience_SpecialtyFood_WFFS-Show-Daily-2020_10-5x13-5.indd 1 12/13/19 2:00 PM Publication: Gourmet News Title: Experience WFFS Position: ***** RHP ONLY ***** Bleed Size: 10.75 x 13.75” VaLeADPLLC Issue Date: WFFS 2020 Show Daily IO#: Trim Size: 10.5 x 13.5” Safety: 9.5 x 12.5” SAN FRANCISCO FOOD SCENE

One65 Combines 4 French Dining Experiences By Tanya Henry molding, and crafting their A six-story Beaux Arts building with gold trimmed creations. The building has also windows in Union Square provides the backdrop been outfitted with state-of- PHOTOS ONE PHOTOS for a celebrated French chef to showcase his the-art dumbwaiters that allow beloved cuisine in an array of shapes and forms. for efficient deliveries between After more than 10 years at Joel Robuchon floors. in Las Vegas where the restaurant earned three Marc Dimalanta of Michelin stars under his leadership, executive chef D-Scheme Studio was tapped Claude Le Tohic was ready for a change. The James to transform the historic 1908 Beard Award-winning chef joined forces with the brick building that had been team behind Alexander’s Steakhouse, and for the vacant for nearly 20 years, into last three years has worked tirelessly to open a its current incarnation. With 25,000-square-foot concept that offers four distinct the exception of the patisserie, full view of the staff. “We want guests to be part French dining experiences under one roof. the multi-story food complex boasts a broad of the experience—they can talk to the chefs, spectrum of muted colors. ask questions, and learn about the food and the “Every floor has a different style of food— preparation,” says Le Tohic, who wants his guests but they all have the same spirit,” explains Le to gain an appreciation for French food. Leather Tohic who is committed to using high-quality banquettes and high-top tables offer more private ingredients and, “not playing with too much flavor seating options. Blonde wood floors combined or too many ingredients in one dish.” with a white and brown color palette keep the Bistro & Grill mood casual but contemporary. Two weeks after the Patisserie opened, One65 The beauty of having a decorated chef on Bistro & Grill began serving mussels and fennel board who is the definition of fine dining, is that salad, steak tartare, pommes frites, and frog the more casual concepts inevitably benefit. Case legs and escargot on the third floor. A selection in point—advanced sommelier Vincent Morrow Patisserie & Boutique of sandwiches, and lighter entrees including an (Gary Danko, Benu, French Laundry) has created a sumptuous French-centric wine list with plenty In May 2019, the street level One65 Patisserie & omelette cocotte, skirt steak, and half smoked of by-the-glass options. Burgundy and Bordeaux Boutique opened its doors. White damask walls, salmon are also available for lunch. Dinnertime along with Rhone varietals figure prominently on dark-slate colored floor tiles, and plenty of light brings a more formal experience with heartier the list, but international and domestic selections give the high-ceilinged space an open and modern items like Magret Duck with Lavender Peppercorn are also included. feel. Gleaming pastry cases brim with enticing Gastrique and rhubarb salad. Many of the meats macarons in bright colors, and impeccably are fired in the prized Josper oven—which is both a Elements Bar & Lounge crafted chocolate confections, made upstairs with grill and oven. Beef cheeks, Porchetta, and roasted Coinciding with the Bistro & Grill opening, the Valhrona chocolate, are on display in a dizzying chicken get the grilled treatment in this unique moody, low-lit and darkly furnished Elements number of flavors. Along with house-made sweets, closed-barbecue designed oven. bar and lounge began serving whimsically named espresso drinks, savory lunch items, and grab and With seating for 60, an open kitchen concept cocktails like Fortune Favors the Bold and rye- go options are on the menu. Several tables and encourages diners to sit at the counter with a based All Bark and No Bite on the fourth floor. chairs flank the space, and as with all of the One65 restaurants, customers can view the back of the house operations. Here the pastry kitchen provides baked items for each of the six floors. By far the most casual of the concepts, the patisserie offers a place to enjoy a cappuccino and croissant or a pick-me-up sweet in the afternoon. Kitchen Prep Unsurprisingly, quite a bit of production space is required to run four separate restaurants. As a result, the entire second floor is dedicated to various kitchens that are used for specific preparations. One65’s chocolatiers have their own temperature-controlled, glass-enclosed room where customers can view them tempering,

See ONE65 on p. 12

10 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com MADE IN THE USA

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ONE65 continued from p. 10 Dumbwaiters send drinks downstairs to the bistro and upstairs to the O’ by Claude Le Tohic fine dining restaurant. “We don’t spill a drop,“ says Le Tohic who insists As diners ascend ever higher via elevator, so too does the intended dining they have been well tested. For a VIP touch, private liquor lockers line one experience. O’ by Claude Le Tohic is the cleverly named fine dining wall of the space and can be rented monthly by guests who wish to bring restaurant that is a play on the French word for water—eau and offers a nod their own spirits. to the “O” in the street address. The decor on the fifth floor takes a turn for a more sophisticated aesthetic with understated hues and dark carpet. Blue and orange velvet clad chairs add applied color to the room, and back lit photographic

PHOTO ONE PHOTO installations come together to create a serious backdrop for the chef’s elevated cuisine. Ten course tasting menus are featured—both a vegetarian version and another including a Caviar Composition of shrimp tartare, unagi, and farm egg sabayon and lobster gelee on toast. An open kitchen and a chef's table allow for intimate viewing of the chefs in action, and the same extensive wine list and spirits at Elements a floor below are available via dumbwaiter to accompany this refined dining experience. An a la carte menu is also an option and includes a sampling of hot and cold appetizers along with entree options. In all, One65 is quite a spectacle. With its jewel box-like exterior revealing an interior filled with culinary gems on every floor, dazzling production kitchens, and refined classic cuisine from one very celebrated chef who aims to introduce his guests to all of his favorite French foods.

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 eective 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 1 specialtyfood.com JETRO WFFS 2020_AD_10.50×13.50.pdf 1 2019/12/18 11:47

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FOLSOM STREET ⬇ ▲

S ⬇ ⬇ Hwy SOUTH ⬇ 80 JAPAN PAVILION HALL

FOLSOM STREET FOURTH STREET South Hall Entrance Moscone Moscone South West

THIRD STREET BART/Muni THIRD STREET Powell St Moscone Station North

MISSION STREET

BART/Muni Montgomery St Station Powell-Hyde Line Powell-Mason Line FOURTH STREET

NORTH HALL

MISSION STREET TODAYS LINEUP

Sunday, All sessions take place on Level 2 unless otherwise noted. January 19 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.

10:30 – 11:30 a.m. 11:30 a.m. – 12:30 p.m. 2:15 – 3:15 p.m.

Passion x Purpose: Big Idea Talks Starting Small: Packaged Specialty Food Change Makers Food Entrepreneurs from Big Idea Stage, Front of 1800 Aisle La Cocina Share Their Stories Big Idea Stage, Front of 1800 Aisle Join innovative thinkers for informative and It’s hard enough to make a profit with your provocative talks on our Big Idea Stage. Big Idea Stage, Front of 1800 Aisle Topics include The American Family Farm business—but some companies go the extra mile to Moderated by La Cocina staff, talented local Revisited and Why an Applesauce a Day combine profit with passion and purpose to serve entrepreneurs talk about how they launched and May Matter More Than You Think. the greater good. As part of this panel discussion, have grown their businesses out of La Cocina's you’ll hear from entrepreneurs who are creating Speakers: kitchen incubator. Hear about their journeys from change in our industry and in the world. Alli Cecchini Erggelet and Julian Erggelet, product development through to successful local Speakers: First Generation Farmers and regional sales. Morgan Oliveira, Grounded, Etc. Jonathan Wolfson, Ingenuity Foods Derk Hendriksen, Treasure8 5 – 6:30 p.m. David Gremmels, Rogue Creamery 1 – 2 p.m. SFA Member Update 11 a.m. – 12 p.m. Policy Spotlight: Key Issues for Meeting and Leadership Your Specialty Food Business Awards Ceremony

5 Key Drivers in Main Stage Main Stage Specialty Food for 2020 Learn about the latest developments in tariffs, Honor industry icons who are creating Main Stage CBD, Standards of Identity, and Prop 65. positive change and learn how the SFA is shaping the future of food. What are the attributes, trends, and generational Speakers: shifts that will drive specialty food growth Ron Tanner, SFA vice president education, Hosted by in 2020 and beyond? Learn about category government and industry relations Amanda Little, author of The Fate of Food trends, channel breakdowns, consumer Jeni Lamb Rogers, PSL Law Group, LLC Continued on p. 16 shopping behavior, and the product positioning Thomas Gellert, Gellert Global Group claims that resonate most right now. Bob Bauer, Association of Food Industries Speakers: David Lockwood, Mintel Sophia Castillo, Downey Brand LLP David Browne, Mintel

BOB BAUER DAVID BROWNE SOPHIA CASTILLO ALLI CECCHINI JULIAN ERGGELET THOMAS GELLERT DAVID GREMMELS ASSOCIATION OF MINTEL DOWNEY BRAND, LLP ERGGELET FIRST GENERATION GELLERT GLOBAL ROGUE CREAMERY FOOD INDUSTRIES FIRST GENERATION FARMERS GROUP FARMERS

DERK JENI LAMB ROGERS DAVID AMANDA LITTLE MORGAN RON TANNER JONATHAN HENDRIKSEN PSL LAW GROUP, LLC LOCKWOOD THE FATE OF FOOD OLIVEIRA SPECIALTY FOOD WOLFSON TREASURE‘ MINTEL GROUNDED, ETC. ASSOCIATION INGENUITY FOODS

14 | Winter Fancy Food Show Daily—Day 1 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

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CM

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CMY K Flavor

Health Quality

Nutrition

We care most about your concern.

Presented by: Beijing Tianhe International Exhibition Co., Ltd. TODAYS LINEUP

Maker Space Sessions

8:30 – 10 a.m. 12 – 1:30 p.m. Maker Pass: $59 member / $99 non-member Start Right, Grow Strong: How to Work with a Co-Packer Our educational pass provides Nine Critical Steps access to the Maker Space sessions Get an understanding of what co-packing for all three days of the Winter Fancy Learn how to evaluate your product’s potential on is, what to have ready before you go to a Food Show. The Maker Space will key success factors, understand pricing, execute a co-packer, how to determine whether you’re feature classes designed for current low-cost market test, analyze your results, expand ready for a co-packer, and where to find one and prospective producers and with minimum risk, and develop a fact-based once you’re ready. suppliers of specialty food on topics business plan. Speaker: like scaling up your business, setting Speaker: Jonathan Milo Leal, Milo’s Whole World your pricing, selling to new channels, Tim Metzger, Stonewall Kitchen navigating ecommerce, and more. Sign up at any registration counter.

TIM METZGER JONATHAN MILO LEAL STONEWALL KITCHEN MILO’S WHOLE WORLD

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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16 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com Q&A

Becoming a Purpose- profit will be the result of an integrated growth strategy that’s well executed for all stakeholders. Driven Business • Collaborate cross-functionally. The world around us is fully connected By Arielle Feger and always on. Risk, opportunity, and knowledge are everywhere. Your Derk Hendriksen is the co-CEO of leadership team has much insight and answers, but they often operate Treasure8, a company focused on in siloed ways. Guiding them will help create a culture of learning and systemically alleviating climate change winning together, faster. and improving nutrition around the • Innovate beyond the product. Research shows that in most companies world. A Dutch native, he brings 70 to 90 percent of investment goes into product and packaging over 25 years of commercial and innovation, whereas only about 20 percent of incremental value gets social business experience with large CPG companies and their partners. created that way. Innovating on your business model or the customer Hendriksen enjoys transforming businesses, sits on various impact venturing experience, for instance, often shows higher returns. The point is to boards, and is the founder of Hendriksen Ventures, a consultancy focused on systematically innovate across all value levers that your organization helping companies achieve purpose-driven business growth. has access to. Hendriksen will speak on a panel titled, Passion x Purpose: Specialty • Develop ecosystems. In today’s world, winners are clear on what Food Change Makers, today on the Big Idea stage at 10:30 a.m. they need to do themselves, and where they collaborate with others What are some differences between the food system in the to create value. As an example, large CPG companies should learn to Netherlands and the U.S.? work together with nimbler startups. And startups have an opportunity Well, I think Europe in general and the Netherlands in paticular have a to design themselves in such a way that partnerships with large longer track record of taking the needs of a broader set of stakeholders into companies are built into their model. account. Until recently, U.S. companies were beholden to U.S. shareholders, What’s the biggest challenge you’ve faced in the and therefore, often short-term focused. European companies have, for a last few years and how did you overcome it? longer time, embraced concepts like purpose, shared value, the triple bottom Personally, it was about finding my own professional purpose and redesigning line, and sustainability with more vigor. Part of this was driven by differences my life and career accordingly. I have worked for 25 years in large U.S.-based in regulation between the U.S. and Europe. CPG corporations across the globe in marketing, general management, social This is rapidly changing, however, with initiatives like that of the U.S. enterprise, sustainability, and strategy positions. Particularly in the last few CEO Roundtable and their commitment to stakeholder centricity (as opposed years I became passionate about purpose-driven business growth. The last CPG to shareholder centricity). And we all know how fast things can change once company I worked for gave me a great platform to develop and hone the skills corporate America puts its weight behind something, especially if/when they necessary to sustainably drive growth. collaborate. When life took me to the U.S. West Coast, I decided to go my own way At the same time, we have seen a huge influx of start-up initiatives and focus on helping companies in the U.S. and Europe find and drive in the U.S., much more so than in Europe. This is driven, in part, by the purpose-driven business growth. Not much later I ran into the founder of availability of venture capital in the U.S., which, interestingly, is often Treasure8, a company that develops and scales regenerative business systems called ‘risk capital’ in Europe. Europe doesn’t lack ideas, it lacks access to and technology to help the food system become more sustainable. I became venture capital. The U.S.’s cultural ability to reframe risk into opportunity in co-CEO because of the alignment with my personal beliefs, the company’s combination with large U.S. CPG companies’ need for sustainable top-line ambition to create financial, social, and environmental value simultaneously, growth acceleration is a powerful conversion of interests from which I expect and the opportunity to grow my entrepreneurial muscle in addition to my much transformational change to occur across the food system. corporate and consulting experience. Given the global nature of the food system and the systemic changes I am still on the journey, but the good thing is that when one is purpose- that are needed to make it more sustainable for all stakeholders, including driven, the journey becomes the destination. the earth, I believe that cross-fertilization of food and food tech innovation Where do you see the food industry heading in the next 10 years? initiatives between Europe, the U.S., and beyond, guided by the UN Key issues like climate change and lack of access to quality nutrition are Sustainable Development Goals will lead to massive changes in the way among the issues that will shape the industry rapidly, for all the reasons I the food system is being redesigned in the coming decades. Specifically, outlined above. And the awareness of these issues is now higher than it’s ever regenerative and circular value chain innovation initiatives will become been. Therefore, to solve these multi-generational issues, the food industry commonplace. will increasingly think of itself as a circular food system, from growing, What are some small steps companies can take towards processing, producing, delivering, consuming, recycling, and then back to becoming more sustainable? growing again. Companies and institutions, large and small, will collaborate • Be purpose-driven. A purpose declares why you exist. It becomes your with governments, regulators, and thought leaders to develop regenerative, existential North Star that will help inform decisions, recruit, and sustainable solutions across this value circle. retain employees, and satisfy the needs of all stakeholders. In short: it What’s the one thing you want people to should guide your leadership every day. take away from your session? • Set integrated strategies. When you create your business model or brand It’s possible to do what you love, make money, and make a difference. proposition, think through the perspective of all your stakeholders Nonprofits are great, but so is social entrepreneurship, which is something along the value chain and optimize for them. In the end, sustainable that I truly believe in.

17 FLOORPLAN OVERVIEW

b

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g f e VISIT LEVEL  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 o 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-provoking21, 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 See p. 20 for more information. 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.

18 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com Photo:

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

The Flavor of Wild

Lightly smoked and seasoned, our Wild Sockeye Salmon is ready to eat straight from the pouch, at home in the kitchen, or out on the trail. Sourced from selective-harvest fisheries in the North Pacific, it’s an excellent source of protein and vitamin D, and contains over 690mg of Omega-3s per serving.

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

For wholesale inquiries contact: 415.729.9956 [email protected] patagoniaprovisions.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 SUNDAY, Jan. 19 2 – 2:40 p.m. 11 – 11:40 a.m. 10 – 10:40 a.m. Chocolate and Cheese Pairing The Art of Chocolate Tasting Welcome Remarks Speakers: Lauren Adler, Speaker: Maricel Presilla, IICC and Speakers: Clark Guittard Chocolopolis; Janet Fletcher, Gran Cacao and Bill Guyton, Fine Chocolate Planet Cheese Industry Association 1 – 1:40 p.m. MONDAY, Jan. 20 Cacao and Tea: Finding the Chocolate and Tea Pairing 10 – 10:40 a.m. Right Balance Speaker: Ruth Kennison, The Pastry Chef Presentation Speaker: Erin Andrews, Chocolate Project Speaker: Derek Poirier, L’Ecole Indi Chocolate Valrhona Pastry Chef, 11 – 11:40 a.m. Western USA 2 – 2:40 p.m. Impact and Influence of Local Chocolatiers & Chocolate Flavor on Bean to Bar Chocolate TUESDAY, Jan. 21 Makers Perspectives: Business (Sampling) Practices, Support & Sourcing 10 – 10:40 a.m. From Farmers Speakers: Andal Balu, Cocoatown; Welcome Remarks and Shadel Nyack, Belmont Estate; Speakers: Bill Guyton, FCIA; Moderator Julie Bolejack, Chocolate for the and Princess Aguilar – Caliente, Speaker: Jean Thompson, Phillippines Spirit; James Le Compte, To’ak Seattle Chocolate Chocolate; Ursula Schnyder, Sweet55 1 – 1:40 p.m. New Trends in Fine Chocolate Heirloom Cacao Preservation Speakers: Clark Guittard, Fund: Celebrating Cacao Guittard; Brad Kintzer, TCHO; Flavor, Diversity & Farmers that Matt Caputo, A Priori Distribution Produce Them Speaker: Ed Seguine, Seguine Cacao – Guittard Chocolate

FINE CHOCOLATE PAVILION EXHIBITORS • Biocacao Ecuador • Glarus Gourmet, Inc./ • Mānoa Chocolate “Biocacao” S.A. Chocotransfersheets.com • Raaka Chocolate • Blommer Chocolate Co. Inc. • Guittard Chocolate • Seattle Chocolate Company • Chef Rubber Company • Sonoma Chocolatiers • Chocolate for the Spirit • Indi Chocolate LLC • Sweet55 – Swiss Chocolates • Cocoatown • JBM Packaging & Confections • Conexion • KahKow • TCF Sales • Dam Good Chocolate • Lake Champlain Chocolates • TCHO Company • Lok Foods • To’ak Chocolate • Dandelion Chocolate • Madécasse Chocolate & • Tomric Systems, Inc. • Dick Taylor Craft Chocolate Vanilla • Valrhona • D’origenn S.A.S. • Malagos Chocolate

20 | 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 oer 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 PLANTœBASED 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-nu 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 ADVERTISING SECTION

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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 £¦ª Crisp, Mascarpone BOOTH £¤¥¥ 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; delicious@gelatofiasco.com; 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 ©©£© 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; info@gerberfinance.com; 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 ADVERTISING SECTION

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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 stuŸng 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 gravy. Then explore Mama BOOTH ¥©ª© ingredients. BOOTH ¦¦§« 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: @MrCrumbStužng: 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; thoughtfulness delivered BOOTH ¥¦§¦ Spicy, Shiitake & Bonito BOOTH ¥¦§¨ 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 o„ 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 œ£œ¡ head and inks meet the BOOTH ¤¡ž 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 a„ordable machine. No a 2:1 plant-based protein to more custom die charges, sugar ratio and minimally no more inventory of processed ingredients, di„erent label sizes, no R.E.D.D. bars o„er an more waiting for online BOOTH ¤¡ž elevated snack option for BOOTH ¢œ£ž 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 œžŸ¡ 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  Q&A

SoulBee’s Honey Powder—All the Benefits, No Modernizing the Family Farm Stickiness By Arielle Feger SoulBee is a New York- based company committed In 2018, Alli Cecchini to providing an innovative, Erggelet and her husband, healthy sugar substitute to Julian Erggelet, took simplify people’s lifestyles. over a failing mixed fruit Currently many people don't use honey because orchard and farm store of its impractical and in Brentwood, Calif., viscose texture. It’s also which they reopened as true that liquid honey The Urban Edge Farm. doesn't dissolve well in water and leaves everything BOOTH šš›œ It includes a 30-acre sticky. SoulBee solves all these problems because it dissolves vineyard, 5 acres of mixed instantly in water at room temperature and, being a powder, is vegetables, and 20 acres clean and prevents everything from becoming sticky. SoulBee; of stone fruit, all organically grown. The farm brings together 917.370.9006; [email protected]; soulbeehoney.com; Facebook: @SoulBeeHoney; Instagram: soulbeehoney community involvement, beginning farmer training, and a full spectrum of organic and holistic practices. Their session, The American Family Farm Revisited, will take place today on the Big Idea Stage at 11:30 a.m. SFA Shipping Partner—Grocery What do you hope people take away from your session? and Retail Logistics Alli: We want people to look at the family farm from a different Zipline Logistics is the perspective and reconsider their preconceived ideas. We know o­cial shipping partner of the Specialty Food that the small family farm is inefficient and produces a higher Association. The company cost product compared to large conventional farms. However, we is a logistics solutions also know the value of small family farms and want people to provider that specializes walk away with the knowledge and the tools to support them. in serving the consumer goods sector. Zipline What are some challenges of running a business that has provides its partners with been around since the 1930s? strategic guidance, end- Julian: It has been interesting to understand the evolution of to-end shipment visibility, data analytics, and expert the business of the past century, why and how decisions were management of grocery, INCUBATOR VILLAGE made, how difficulties were handled, and how this helps us face distributor, and big-box retailer demands and scorecard performance. challenges today. Being part of a family enterprise in which family, All Zipline partners receive best-in-class communication, access history, and business are deeply entwined has great freedom but to shipper intelligence tools, and real-time order tracking. Zipline Logistics; 614.458.1144; [email protected]; also serious and existential challenges that come with age. sfa.ziplinelogistics.com; Instagram: @ZiplineLogistics; LinkedIn: How does family fit into the farming model? Zipline Logistics; Twitter: @ZiplineLogistic Alli: Farming is as much a lifestyle as it is a profession. We live on the land we farm, so our days are never truly done. My daughter is the fifth generation on this family farm. There has been, up to now, Product over 100 years of integrated and intertwined family happenings. Julian: Farming provides a great life for a young family as we Marketplace are self-employed, work long hours, but can be flexible on time Explore the online marketplace to discover management and spend a good amount together as a family. At the innovative offerings and connect with the same time, we are always catching up, battling the weather, and best producers in the specialty food world. grasping for down time as a family. specialtyfood.com/products What’s the biggest challenge you’ve faced in the last few years and how did you overcome it? Alli & Julian: After having all bets on asparagus, we had to diversify and rethink the concept more abruptly than we were hoping for. Changing the scope of farming takes years and requires a good amount of learning and investment. The most important challenge has been to find some pleasure and meaning in all of this, despite the bumps in the road, mischievous weather, and picky customers. Specialty Food Association members: Log on to enter your products—it’s FREE.

25 Q&A

Using Nutrition to getting enough of the right brain nutrients from their diets. So, with the help of neurologists, pediatricians, and nutritionists, Fuel Body and Brain and my co-founder, Mark (also a father of three), we developed By Arielle Feger the idea of Brainiac Kids to help all kids reach their full Jonathan Wolfson is the founder and CEO of potential. Ingenuity Brands, a company dedicated to food- What’s the biggest challenge you’ve faced in the based brain nutrition. A serial entrepreneur, last few years and how did you overcome it? Wolfson has a history of building innovative As an entrepreneur looking to change the way we live and eat, it companies and disruptive brands. A father of three, always takes time for people (partners or consumers) to understand he is passionate about improving the lives of people the mission. At the onset of starting Brainiac Kids we had to spend a and the planet. lot of time explaining the problem we are trying to solve. Once we identified Wolfson’s session will take place on the Big Idea stage today at 11:30 a.m. that there are clear recommendations for brain-fueling nutrients, like How does nutrition affect the way we think and feel? omega-3s and choline, set by respected entities such as the World Health Organization and the National Academy of Medicine, and that what our It’s broadly accepted that food is fuel and we need a healthy, balanced diet kids in the U.S. consume on average is far below those recommended levels, to have energy to operate at our best. For kids specifically, we’re hyper- our purpose started to become clear to the partners that ultimately helped us focused on getting them enough calcium for strong bones and protein for healthy muscle growth. However, we also need to ensure they are consuming bring Brainiac Kids to market. the nutrients needed to support healthy brain development. Ensuring we Where do you see the food industry heading in the next 10 years? all, especially kids, consume enough of these key nutrients helps lay the The food industry is at a critical point where more and more brands will be foundation for optimal learning and emotional well-being. focused on food as more than just nutrition. Food as fuel to live up to our Has being a father impacted your view of our food system? full potential and fuel as medicine to help us all feel our best will continue to My entire career, I’ve been dedicated to renewable energy and better-for-you develop over the foreseeable future. food. Having three kids makes that mission even more personal. In fact, What’s the one thing you want people to being a father led me down the path of starting Brainiac Kids. It all started take away from your session? when my wife and I needed to switch our third baby to formula. The focus My goal is that people will come away with a new understanding that what on brain nutrients made us stop and evaluate whether our older kids were we eat matters just as much for the brain as the rest of the body. Particularly getting what they needed. With the help of experts, we realized that while for school-age children, there is a significant gap in the critical nutrients they kids’ brains are still growing fast after the first 1000 days, most are not are consuming for optimal brain development. thank you to our Sponsors

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26 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com

SOUND OFF industry voices

As we enter 2020, the Specialty Food Association looks back at the best quotes from the past year on our trade and where it is headed. 2019 in Review

“Retailers with commercial kitchens should “Healthy is the new standard. It’s no consider becoming virtual restaurants longer differentiating—it’s expected.” for meal delivery services.” —Emily Schildt, Pop Up Grocer, on —Dave Donnan, A.T. Kearney, on the consumers’ product attribute demands continuing growth of home delivery

“There’s no question that aging Baby Boomers have “Back then, the kind of food I wanted the world to different expectations than generations in front of eat was pretty terrible. You had a choice of lentil them. They’re educated, wealthy, and well-traveled. loaf or lentil burger. Which one would you like?” They want vegan, vegetarian, organic, sushi and —Miyoko Schinner, Miyoko’s Kitchen, and power bowls, branded items, and a community 2019 SFA Leadership Awards recipient, that offers retail operations. They want it all.” on the early days of vegan food —Todd Lindsey, Glendale Senior Dining, on specialty food opportunities in senior living developments

“2019 is the year of soil. Say what? Regenerative agriculture and its farming and ranching principles “A good bartender or chef in a busy location will better whole agrosystems, increase biodiversity, educate thousands of consumers in a week.” improve soil health and watersheds, and ultimately —Lee Etherington, Wild Hibiscus Flower Company, on reverse carbon accumulated in the atmosphere.” building his brand through food and beverage service —Mohammad Modarres, Interfaith Ventures, on the biggest trend impacting specialty food

“The best advice I got was, ‘Before you start a startup, go work for a startup.’” “The ability to perceive the kitchen environment, —Lisa Curtis, Kuli Kuli Foods, and 2019 SFA Leadership safely work alongside staff, cook existing recipes Award winner, on how she started her company perfectly consistently, all in a form-factor that easily fits into existing workflows and is easily cleanable at the end of the day, is a breakthrough.” “I’ve given many millions of dollars —David Zito, Miso Robotics, on the potential away and it brings great joy.” of robots in commercial kitchens —Bob Moore, Bob’s Red Mill, and 2019 SFA Lifetime Achievement Award recipient, on his business and life philosophy

28 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com Official GOLD SPONSOR

Visit us in Incubator Village and learn how to optimize your Winter Fancy Food Show experience!

www.rangeme.com HIGHLIGHTS

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. The 2020 Winter Fancy Food Show opens today with a new look and rebrand for the Specialty Food Association. . Matt Curl from Gourmet Foods International readies his booth for attendees. . SFA President Phil Kafarakis participates in a Saturday . The Social Media Pop-Up is ready for visitors to take a selfie Fancy Food Show tradition—the Exhibitor Hot Dog lunch. and share it in order to win a prize. . SF Bay Coffee sets up its cable-car-themed exhibit. . Learn about the SFA’s expanded membership policy, reserve booth space . Makers and buyers talk business and share laughs at Biz Builders, for upcoming shows, and sign up for membership at the SFA Benefits Hub. SFA’s speed-networking program.

30 | Winter Fancy Food Show Daily—Day 1 specialtyfood.com