Aunt Berta was a real woman who brought her recipes for jams and preserves with her when she left Europe for Israel so many decades ago, and she and others who went with her were soon using the recipes, and perfecting them, as they set about to feed the Beth El kibbutz.
Today, the 800-person community owns Beth El Food, which in 2005 took the leap from cottage industry to commercial producer of both private label brands and Aunt Berta’s branded preserves, marmalades and sauces, said business development director Muli Flint. On Sunday, the company was one of 11 showing their wares in the Israel Pavilion at the Summer Fancy Food Show in New York City.
In the next booth, representatives from olive oil producer Olia poured tiny tasting spoons of flavored vinaigrettes infused with fruits such as figs, apples and kumquats, all of them grown in Israel. The company sells its lines, which also include tapenades and mustards, at a high-end boutique as well as a bustling market stall in Tel Aviv. (read more…)
Manhattan, always a mecca for new food trends and a melting pot of diverse flavors, will take it up a notch this weekend, as food and beverage companies from around the globe gather in New York City for the Specialty Food Association’s Summer Fancy Food Show. The celebration of chocolates, cheeses, teas, coffees and a wide selection of other sweet and savory treats runs Sunday through Tuesday at the Jacob Javits Center, with a sold-out trade show floor.
This year’s show will include a New Brands on the Shelf pavilion to showcase emerging new specialty food ventures and goodies including green smoothie popsicles, beer cheese, coffee-flavored syrup and Lavender Martini mocktails.
The pavilions and trade show floor will provide plenty of tastes of the latest in fancy foods and trends, but there’s also an a la carte menu of educational opportunities, including a seminar for seasoned food entrepreneurs on the ins and outs of selling the businesses they’ve built. (read more…)
The way Americans eat is changing. Consumers are eating more meals away from home, and eating out isn’t always a special occasion. But even when grabbing breakfast on the way to work, buying a snack between meetings or picking up a weeknight dinner, consumers expect fast service, fresh ingredients and a fair price.
Places that people turn to for on-the-go meals also are changing. Once considered a gastronomic last resort, prepared food from grocers and convenience stores is gaining popularity. More stores are emphasizing prepared food that includes fresh, healthy ingredients and on-trend flavors. Consumers are turning to these stores as an alternative to quickservice and fast-casual restaurants, sometimes even viewing them as a dining destination in their own right.
Several education sessions at this year’s National Restaurant Association Show addressed this change in the foodservice landscape. In a session titled “Convenience Stores’ Prepared Food Future,” Don Longo, editor-in-chief of Convenience Store News, and Joe Sheetz, executive vice president of the Sheetz convenience store chain, discussed how c-stores are stepping up their food and beverage offerings. (read more…)