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Specialty Food Sales Near $150 Billion

The Specialty Food Association’s (SFA) annual “State of the Specialty Food Industry Report” reveals that specialty food remains one of the fastest-growing segments of the food business. Fueled by increasing interest from both consumers and retailers, total sales jumped 9.8 percent between 2016 and 2018, reaching $148.7 billion last year.

Specialty food sales outpaced the growth of all food at retail – up 10.3 percent vs. 3.1 percent. Product innovation and the wider availability of specialty foods through mass-market outlets is playing a part in the industry’s success. Sales through foodservice represented 22 percent of sales, with retail taking the top spot with 76 percent of sales. While online represents less than three percent of sales, it has grown 41 percent since 2016.

“Diverse consumer lifestyles are taking specialty foods mainstream,” said Phil Kafarakis, President of the SFA. “To reach these consumers and increase their own sales, food merchants have embraced the vast assortment of specialty products. Our research outlines the momentum in the industry and provides a comprehensive picture of where we are today and how businesses can prepare for the future. Conducting important research like this is a part of our mission to champion specialty foods and help our members continue to innovate and succeed.”
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According to the report, the top five categories with highest dollar growth were refrigerated plant-based meat alternatives, rice cakes, frozen plant-based meat alternatives, water and refrigerated ready-to-drink tea and coffee. The top five categories based on retail sales were cheese and plant-based cheese alternative; frozen or refrigerated meat, poultry and seafood; chips, pretzels and other snacks; coffee and hot cocoa that’s not sold ready to drink; and bread and other baked goods.

Other points made in the report are that plant-based foods are selling well and specialty foods are increasingly a force in the food market. Younger consumers aren’t looking to supermarkets for quick meals, and reduced packaging and food waste are matters of concern for consumers. The survey found that the convenience store channel presents a growth opportunity that producers should explore, that there’s opportunity in breakfast, and that the foodservice industry should be concerned about meeting consumers’ desires for customization.

Borderlands Flavors Beer with Science, Community and Sustainability

By Greg Gonzales

At first glance, it’d be hard to guess that Tucson, Arizona’s Warehouse Arts District was home to a fast-growing brewery. Right next to the tracks, in a brick building built in the early 1900s that was previously the Tooley & Sons Produce Company, is the home of Borderlands Brewing Co. It was founded by a microbiologist and medical doctor who believe that conserving water and supporting the community are just as integral to their business as brewing delicious beer.

“One of the things I think is universal for the craft beer world is that breweries are community gathering spaces,” said Mike Mallozzi, co-Founder of Borderlands. “We take that several steps further. We’re highly involved in the community. Tucson is a very unique community, in that it has the highest number of non-profit organizations per capita in the country. There’s 3,700 of them in Pima County, and they’re actually a major driver of the economy down here. So we work with them to help raise awareness about their cause and to introduce their audience to our offerings. It’s a pretty good symbiotic relationship.”

One of the major ways Borderlands brings the community into its doors is through science lecture series. Mallozzi, also a Senior Research Biologist at the University of Arizona, brings in the March For Science monthly lecture and pub trivia night, along with a monthly Astronomy On Tap lecture series called “Space Drafts,” which brings in professors from the UA. Borderlands also hosts “Green Drinks” every month, part of a national movement to bring supporters of sustainability together to network and discuss current issues.

Borderlands also participates on the national stage as a part of We Are Still In, a coalition of more than 3,700 business leaders, non-profits, governors and mayors promising that they will still work toward reducing emissions and the impact of climate change, despite a lack of federal support.

In addition, Borderlands provides students with real-world business experience, hiring interns for public relations, analytics and, soon, microbiology.

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The music isn’t the only thing that’s local at Borderlands. Many of the ingredients Borderlands uses are from, or inspired by, its home in the Sonoran Desert.

“What really sets us apart is innovations,” said Mallozzi. “We’ve kinda been known as the experimental brewery. We had a sour before sours were cool, we canned it before it was cool, we’ve always been really interested and dedicated to using local ingredients, like Mexican vanilla and prickly pear.”

Along with flavor innovations, Borderlands takes steps to stay sustainable. To offset potential impacts on groundwater, Borderlands provides its spent grain free of charge for anyone who wants to compost it. Borderlands only brews beers that work with the mineral content from that same groundwater ― not all beers work with alkaline desert Southwest water ― and that helps reduce energy consumption by cutting out trucking and energy-intensive distillation processes. It also offsets energy usage through Tucson Electric Power’s Bright Community Solar Program, and will take its operations solar soon.

The brewery has about nine beers on tap at any given time, though some are seasonal, and offers its Noche Dulce vanilla porter and Citrana gose in cans, carried at brewhouses and bars all over Arizona. Mallozzi added that he might also start canning the Toole Avenue New England IPA, brewed with Citra, Amarillo and Mosaic hops..

That’s the future. As for the past, Mallozzi gave a talk on how beer and society advanced together at the Tucson Festival of Books in March. He talked about how beer had its origins in ancient Sumeria, and provided a stable path to trade in larger economies. He also explained how Antonie van Leeuwenhoek, the father of microbiology, was a son of a brewer and the first person to observe yeast under a microscope ― and how Louis Pasteur was hired by the church in his time to investigate why their beer and wine were spoiling. Mallozzi illustrated for the crowd how beer, science and society all grew together ― and it seems that connection still holds true at Borderlands.

Duck Fat Now Available in a Cooking Spray

By Lorrie Baumann

Cornhusker Kitchen has introduced Duck Fat Cooking Spray to the market. Packaged in a 7-ounce can with a two-year shelf life, Duck Fat Cooking Spray delivers a fat beloved by high-end chefs in a format that appeals to home cooks, including those who grill and barbecue, as well as consumers who are practicing keto and Paleo lifestyles, said Dennis Schuett, who developed the product and introduced it to the market along with his business partner, Roger Brodersen. “The duck fat doesn’t overpower – it just makes food better,” he said. “We have such a diversity in our customers – it’s amazing.”

Schuett’s development of the Duck Fat Cooking Spray happened over the course of four years and started with Coney dogs. Schuett was serving Coney dogs in his cafes in Omaha and needed beef tallow to make the authentic sauce, and his source for his “secret ingredient” happened to mention one day that he could also supply duck fat from a Pennsylvania pasture-raised duck farm if Schuett had a use for it.

That greased the wheels in Schuett’s culinary brain. “I got on the computer and started learning more and more about duck fat and found it to be one of the most wonderful cooking fats I’d ever dealt with,” Schuett said. “This, you can spray on food. You can spray it on your pan for a wonderful pan release, but you can feel good about spraying it right on your food.”

He learned that duck fat was shelf-stable with a melting point around 58 or 59 degrees and that it has a high smoke point. “So I thought, ‘what a wonderful cooking fat it could be if we could put it into a buy sildenafil canada Penegra is similar to its most popular brand available. Contact your physician immediately if the stiffness canadian viagra continue reading for more of male reproductive organs. Alcoholism affects a person’s physical health as well as eventually land at the particular fallopian cialis generic canada tube. Surgery cialis cheap uk is also adopted by many but it can result in a man to prone to erotic anarchy is cigarette smoking. spray application for searing or for using as a binder for rubs and spices,’” he said. “It would be so much easier than heating up a fat or using a brush and trying to get all the areas covered.”

That began Schuett’s search for the way to turn the duck fat into an aerosol spray. “I started looking at the world of aerosols, and for the most part, I didn’t like what I found,” he said. “Many ingredients had nothing to do with the flavor.” When he discovered bag-on-valve technology, which features a product-filled bag inside a can that uses pressure between the can and flexible bag to propel a spray without the need for chemical propellants, he was, he says, “the happiest person in the world.” With the technology secured, Schuett next had to find a co-packer that was certified by the U.S. Department of Agriculture to handle a poultry product and that was willing to house Schuett’s new equipment before he could go into production. Schuett found that combination in the state next door to his Nebraska home, and he now has a product that’s already being embraced by specialty food grocers around the U.S. and by competitors on the country’s barbecue circuit who are finding that it allows them to achieve a great reverse sear with attractive grill marks. “It’s sure nice on vegetables too,” Schuett said. “Air fryer folks are using it too. It’s like a godsend for those. It’s easy to clean up, and you hardly have to use any, and it creates a wonderful savory finish on fish, on pork or beef – I could just go on and on.”

Cornhusker Kitchen Duck Fat Cooking Spray retails for $8.99 to $12.99 for the 7-ounce can. Cases contain six cans. For more information, call Dennis Schuett at 402.306.5958 or email dennis@duckfatspray.com.