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Showing posts with label industry news. Show all posts
Showing posts with label industry news. Show all posts

Friday, July 8, 2011

The July Digital Issue of Fancy Food Magazine is Now Available


Welcome to the July digital issue of Fancy Food & Culinary Products.

FF July Cover
This Month's Featured Content:
• Divine Desserts
• Shortcut Sauces
• Chocoholic Unanonymous
• Shelftalk

• Readers Respond
• Ad Index

New Feature:
Now Viewable on Ipads


Please Note:
The FF digital requires NO special downloads or applications to view in its entirety. 

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of FF. Feel free to contact us with your thoughts and feedback at fancyfood@talcott.com.

Sincerely,
The FF Team

Friday, April 15, 2011

The April Issue of Gift, Gourmet & Decor is Now Available

Dear GGD Reader,

Welcome to the April digital issue of Gift, Gourmet & Decor Magazine.

GGD April Cover
This Month's Featured Content:
• Paper Power
• Season Greetings
• Paw Prints
• Baby Lookbook

• Top it Off
• Honeysuckle
• Calendar

New Feature:
Now Viewable on Ipads

Please Note:

GGD Digital requires NO special downloads or applications to view in its entirety.

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of GGD. Feel free to contact us with your thoughts and feedback at gwnplus@talcott.com.

Sincerely,
The GGD Team

Wednesday, March 23, 2011

The March Issue of Gift, Gourmet & Decor is Now Available

Dear GGD Reader,

Welcome to the March digital issue of Gift, Gourmet & Decor Magazine.

GGD March Cover
This Month's Featured Content:
• Zen-spirational
• Dear Ol' Dad
• Time for Tabletop
• Garden State

• Natural Designs
• Shelftalk
• Calendar

New Feature:
Enchanced Page Zooming Feature Now Available-Zooming is now easier then ever!

Please Note:

GGD Digital requires NO special downloads or applications to view in its entirety.

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of GGD. Feel free to contact us with your thoughts and feedback at gwnplus@talcott.com.

Sincerely,
The GGD Team

Tuesday, February 15, 2011

The February Issue of Gift, Gourmet & Decor is Now Available

Dear GGD Reader,

Welcome to the February digital issue of Gift, Gourmet & Decor Magazine.

GGD February Cover
This Month's Featured Content:
• All Aglow
• Mad about Mom
• Home Safe Home
• Gourmet Gift Guide

• Luxury at Home
• Wall Art

New Feature:
Enchanced Page Zooming Feature Now Available-Zooming is now easier then ever!

Please Note:

GGD Digital requires NO special downloads or applications to view in its entirety.

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of GGD. Feel free to contact us with your thoughts and feedback at gwnplus@talcott.com.

Sincerely,
The GGD Team

Thursday, February 3, 2011

Dallas Market has Record Breaking Attendance and Announced their Gourmet Gold Award Winners

The Dallas Market Center announced the exciting results of a record breaking Dallas Total Home & Gift Market held in late January. The market set the following records: strongest opening day, a double digit percentage gain in attendance, buyers from all 50 states and 52 countries, more new buyers than in five years and 50 new permanent show rooms, among others.

“Attendance was up, buyers were writing orders, exhibitors were thrilled and we were encouraged to have such a strong market,” Bill Winsor, president and CEO of the Dallas Market Center says. “It was a great market to welcome so many companies to Dallas – our campus was full of energy and our team was busy.”

As Dallas Market Center is the world’s most complete wholesale marketplace – they would be remiss if they didn’t offer a few Gourmet awards. The winners of the 2nd Annual Dallas Gourmet Gold Awards were announced during a cocktail party in The Gourmet Market on Friday, January 21. Participants competed in a variety of categories displaying the art of cooking. Entries were judged based on taste, originality and packaging. Judges included Rick Wells, president of Wells Hospitality Group; Sarah Dyer, business development manager for floral, gift baskets, card and party and our own Associate Editor Amy Cavanaugh. Winners included:

  • Best Chocolate or Candy – Oh Chocolate Cake Rounds by La Bouchee
  • Best Dessert – Pecan Caramel Dessert by the Caramel Candy Co.
  • Best Snack or Dip – Spinach Artichoke by Carmies Kitchen
  • Best Condiment: Salsa/Relish/Sauces - Golden Pecan Pepper Jelly by Liz & Linda’s
  • Best Condiment: Jelly/Jams/Preserves – Scotch Bonnet Pepper Jelly by Suan’s
  • Best Soup or Chili – Chili Fixins Texas Style by Truly Texas
  • Best Beverage – Yerba Chai Tea by Sterling Tea
  • Best Seasoning/Oil/Vinegar – 20-year-old aged Balsamic Vinegar by Galli Gourmet
  • Most Innovative Kitchen Accessory/Gadget – Slow Cooker Mate
  • Best Rising Star – Margarita by Slim Ritas

Thursday, January 27, 2011

Scandinavian Company, Simpli, Releases Oat Based Products in the U.S.

The newly launched Simpli brand is bringing a new line of natural, GMO-free oat-based products to the US from Scandinavia. The first two products are OatShakes (an oat-based beverage) and Gluten-Free Instant Apricot Oatmeal. Simpli’s Gluten Free Instant Apricot Oatmeal combines the world’s most flavorful whole grain oats and delicately dried apricots into a tummy-warming breakfast treat. Low in fat, with zero cholesterol, additives or preservatives it deliciously adds much-needed fiber to gluten-free diets. Inspected prior to planting, the seedlings are also inspected by hand twice in the growing season to prevent contamination by other grains. The mature oats are then sustainably harvested, dried, stored, transported and cleaned, shelled and thinly rolled in carefully cleaned and inspected facilities, insuring that they are free of exposure to other grains. Because Finland’s growing season is short, its oats are more intensely flavored than any others. What’s more exciting is their line of Simpli OatShakes – an oat-based beverage that’s dairy and GMO-free. Perfect for in between meals, kids’ lunch boxes and on-the-go snacking.

The idea for Simpli started in 2008, when US émigrés and Simpli co-founders Helena Lumme and Mika Manninen were visiting their native Finland and tasted their first oat-based smoothie. They realized Finland’s intensely flavored oats were the perfect foundation for a line of products and Simpli was born. Helena and Mika have supervised every aspect of Simpli’s development from the clever package design to production.

Wednesday, January 12, 2011

The January Issue of Gift, Gourmet & Decor is Now Available


Dear GGD Reader,

Welcome to the January digital issue of Gift, Gourmet & Decor Magazine.

GGD January Cover
This Month's Featured Content:
• Playing a Selling Song
• Lasting Ties
• Plush Perfection
• Gorgeous Glassware

• Tasty Toppings
• Hot of the Press

New Feature:
Enchanced Page Zooming Feature Now Available-Zooming is now easier then ever!

Please Note:

GGD Digital requires NO special downloads or applications to view in its entirety.

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of GGD. Feel free to contact us with your thoughts and feedback at gwnplus@talcott.com.

Sincerely,
The GGD Team

Wednesday, June 10, 2009

Organized Retail Theft On the Rise

NRF Organized Retail Crime Survey Finds Criminals View Global Recession as Opportunity to Abuse Retailers and Consumers

--Organized Retail Crime Activity Jumps by 8%, According to NRF Survey--

Washington, June 10, 2009 – As another illustration of the wide effect of the down economy, retailers and consumers are increasingly being victimized by organized retail crime groups. According to NRF’s fifth annual Organized Retail Crime survey, nine out of ten retailers (92%) report that their companies were victims of organized retail crime during the past year, up eight percent from 2008. Nearly three-fourths (73%) of retailers also reported the level of organized retail crime activity has increased over the past 12 months, an increase of 11 percent from 2008. Loss prevention executives from 115 companies, including department, discount, drug, grocery, restaurant and specialty retailers, completed the survey last month.

“The unfortunate economic events of the past year have played an intricate role in how criminals continue to rip off the retail industry,” said Joe LaRocca, NRF Senior Asset Protection Advisor. “Organized retail crime rings have realized that tough economic times present new business opportunities by stealing valuable items from retailers and turning around to sell the merchandise to consumers looking for bargains.”

Even with the economy forcing retailers to cut staff and do more with less, 42 percent of retailers say their company is allocating additional resources to address organized retail crime. According to the survey, the average retailer spends approximately $215,000 annually just on labor costs to fight organized retail crime. Some retailers surveyed spend far more, with six percent of respondents spending more than $1 million dollars a year to employ loss prevention executives devoted to organized retail crime.

The fight against organized retail crime would be futile without the support of top management. According to the survey, nearly half (49%) of respondents believe senior management in their company understands the seriousness of the issue. For the first time in the survey’s history, NRF also asked loss prevention executives whether they felt law enforcement had a firm grasp on the issue; 38 percent agreed that police officers, detectives and federal law enforcement understood the complexity and severity of organized retail crime.

Thanks to the new partnerships formed with Federal and local law enforcement officials, retailers have had some success identifying stolen merchandise or gift cards at physical fence locations such as pawn shops and temporary stores (60%) and through online e-fencing operations (60%), where stolen merchandise is sold through online auction sites.

Organized retail crime is not only an isolated problem in a handful of areas across the country. According to the survey, a staggering 72 percent of retailers have identified organized retail crime syndicates who are exporting goods outside of the U.S. or across state lines. Additionally, 28 percent found that criminal groups under current investigation have connections to street gangs with international connections.

When asked how they would rank organized retail crime as a threat to their company, nearly one-third (29%) of retailers gave organized retail crime a “four” or “five” rating, identifying the problem as severe or significant. On average, retailers gave organized retail crime a rating of 2.87 on a five-point scale.

NRF will address organized retail crime and many other loss prevention issues such as return fraud and counterfeiting at its annual Loss Prevention Conference and EXPO at the Los Angeles Convention Center, June 15-17. Law enforcement officials and retailers are eligible for complimentary EXPO Hall passes. Visit NRF’s LP Conference website for more information.

The National Retail Federation is the world's largest retail trade association, with membership that comprises all retail formats and channels of distribution including department, specialty, discount, catalog, Internet, independent stores, chain restaurants, drug stores and grocery stores as well as the industry's key trading partners of retail goods and services. NRF represents an industry with more than 1.6 million U.S. retail establishments, more than 24 million employees - about one in five American workers - and 2008 sales of $4.6 trillion. As the industry umbrella group, NRF also represents more than 100 state, national and international retail associations. www.nrf.com.

(Press release courtesy of the National Retail Federation, www.nrf.com)

Monday, May 11, 2009

Tradeshow Health Safety

With all of the recent news from the Center for Disease Control regarding the Swine Flu (H1N1), it's important to remember some basic common sense rules for protecting our health as we head into a busy tradeshow season.

The CDC recommends taking the following precautions for staying healthy and preventing sickness of any kind (not just the super-publicized H1N1). These tips are especially important in situations such as trade shows,when shaking hands and speaking in close proximity with a lot of people is the norm:
  • Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
  • Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hands cleaners are also effective.
  • Avoid touching your eyes, nose or mouth. Germs spread that way.
  • Stay home if you get sick. CDC recommends that you stay home from work or school and limit contact with others to keep from infecting them.
Avi Frier, a marketing professional from Presto Tradeshow who works tradeshows for a living, offers some more show-specific tips for exhibitors:
  • Bins of promotional items: Visitors touch multiple objects when reaching into a bin. Instead, spread items on a table and clean the table regularly; or hand items to attendees one at a time.
  • Candy bowls: Even more dangerous than bins, since candy goes right into the mouth. If you MUST distribute candy, it should be individually wrapped and handled like promotional items. Let food service professionals handle other food.
  • Shaking hands: Don’t drop your handshake! Psychiatrist Dr. Keith Ablow, speaking on FOX news, said he’s concerned about the negative effects of eliminating the handshake. "We need human touch and genuine communication more than ever right now," Ablow said. So shake hands—but wash up afterward before touching your face or eating.
  • Hands-on demos & experiential activities: Touch-screen gadgets, video games, golf clubs, pool cues, etc. must now be cleaned after each use. Some exhibitors have eliminated them altogether.
Now, eliminating food samples at your booth altogether in the gourmet industry probably isn't a good idea, but as with any show, be vigilant with your food handlers. Keep disinfectant wipes or hand sanitizer handy in your booth and make sure you are taking care of yourself. Tradeshows can be really hard on the body (especially if you're filling your evenings with networking events or dinners with clients) and can make for some very long days. It may be a good idea to up the ante with vitamin C or by using a product like Echinacea or Airborne to boost your immune system. Make sure you get a good night's rest (which, I know, can be difficult if you're out of town, staying in an unfamiliar bed in a hotel), and are eating well (which can also be difficult at a food show -- I never stop for lunch, for example, but sustain myself on not-necessarily-nutritious samples throughout the day. Dips, chocolate and coffee do not make a healthful lunch!).

What are some of your staying-healthy strategies when you attend or exhibit at trade shows? We'd love to hear them!

Thursday, January 22, 2009

Peanut Butter-Salmonella Update

As you may be aware, a growing number of peanut butter manufacturers are recalling their products in connection with a salmonella outbreak. What follows is an update from the National Confectioners Association regarding candies and confections containing peanut butter. (Reproduced verbatim.)
-Stephanie

Confectionery Industry Reacts to Recent Salmonella Outbreak in Peanut Butter Containing Products
Provides Consumers Convenient Chart to Help Identify Products Free of Contamination

Vienna, VA – In response to an investigation into a recent outbreak of Salmonella Typhimurium linked to peanut butter and peanut paste, the National Confectioners Association has developed a table for consumers to check the status of their favorite confectionery products. The contamination has been linked to the Peanut Corporation of America whose products are sold and used within a variety of industries. While some confectionery manufacturers, especially makers of health and nutrition bars, do purchase from the source, the majority of peanut, peanut butter and peanut paste containing candies are safe for consumption at this time.

The FDA is keeping a comprehensive list of the products recalled that are not safe for consumption on its Web site, while NCA’s table lists products containing peanut butter that are safe to eat. More than 90 percent of commercially available candy products using peanut butter as an ingredient are free from contamination.

“The manufacture of products that are safe and wholesome is the number one concern of every confectionery company,” said NCA President Larry Graham. “On the very rare occasions that ingredients become a health concern on any level, the industry reacts quickly and in the best interests of its consumers. In this instance, we have worked closely with officials at the Food and Drug Administration to understand the problem, have disseminated information to thousands of manufacturers and retailers and are working to keep consumers up-to-date on the safety of a variety of candy products.”

Graham added the chart available on its Web site will be continually updated until the issue is contained.

NCA also encourages consumers with questions about specific products to contact the manufacturer directly. “Our members welcome calls from consumers who have questions about the safety of their products,” said Graham. “As always, if there is a concern over the safety of any food product and an answer cannot be ascertained in an expedient manner, the recommended course of action is not to consume the product.”

The National Confectioners Association’s table of candy products safe for consumption can be found on its Web site at http://www.candyusa.org/Media/Hot/PeanutButter.asp. The latest information from the FDA about this important food safety matter is found at http://www.fda.gov/oc/opacom/hottopics/salmonellatyph.html#consumers.

About the National Confectioners Association (NCA):
Founded in 1884 in Chicago by representatives of 69 confectionery manufacturing firms, the National Confectioners Association is one of the oldest, most respected trade associations in the world. Today NCA has more than 600 members and is the major association representing the entire confectionery industry, offering education and leadership in manufacturing, technical research, public relations, retailing practices, government relations and statistical analyses. NCA fosters industry growth by advancing and promoting the interests of the confectionery industry, its customers and its consumers.

For Immediate Release: January 22, 2009
Contact: Susan Smith, susan.smith@CandyUSA.com, (703) 790-5750

Tuesday, January 20, 2009

Winter Fancy Food Show update 1/19

It was another busy day at the show today!

I stopped in at Torn Ranch (www.tornranch.com) (booth 737) to see what Rich had going on, and he showed me the newly reintroduced Mashuga Nuts line, with its brand new packaging. Right now the hot item at Torn Ranch is the Dark Chocolate Caramel with Sea Salt.

I passed Bella Vita Bags (www.bellavitabags.com) (booth 559) and spotted this great little wine caddy (no pun intended), which would be perfect for a Father's Day gift of dad's favorite wine. Company owner Marisa China was also displaying a purse bag, a bag that would fit the bottle horizontally, with a cut-out handle for a fashionable way to give the gift of wine to a favorite diva.

I was making my way through the booths in the South Hall, and who should I see at the Magic Seasoning Blends (www.chefpaul.com) booth (3007) but Chef Paul Prudhomme himself. He was gracious enough to have his picture taken for a celebrity-studded Have We Caught Your Fancy edition. Look for his new Magic Shrimp Seasoning blend in our February issue's Made for the Grill feature. The other new Magic Seasoning Blend in the company's extensive lineup includes Magic Sweetie Blend, which is a blend of sugar and spices created to enhance anything from cereal to coffee or tea.


I stopped by the Gia Russa (www.giarussa.com) booth (4312) to see if I could sample the new sauces they were offering in conjunction with Mario Batali, and found a crowd clustered around the booth. Mario Batali was sitting there, in the booth! He was in the middle of a business discussion, so I decided I could be patient and meet him later this evening at the post-show event Gia Russa was sponsoring. My patience was rewarded because not only did I get to try the excellent new sauces, I also got to meet Mario himself! He was also kind enough to pose for a Have We Caught Your Fancy shot. Thanks, Mario!



Stay tuned, readers, I've got more to share with you!
Stephanie

Sunday, January 18, 2009

Winter Fancy Food Show update 1/18

After a long, busy day at the Winter Fancy Food Show, I'm finally sitting, shoes off, feet up, reflecting on the day. Outside my hotel room window a budding street musician is playing a very soulful rendition of (I kid you not) the Godfather theme on his sax. My senses are still reeling from the shock of leaving behind a cold gray city with dangerously cold windchills of -30 and arriving in vivid, lively San Francisco, where the temperature is a steady, slightly cool mid-60s and people are outside to enjoy themselves -- not to hurry off to their next destination, hiding behind scarves and hats, head down, not caring when they bump into people as they bustle by.

The show itself had, according to many of the exhibitors I talked to, a surprisingly busy first day. While Joanne and I were getting ready in our booth, the pre-show buzz filled the air. The buzz raised to a tense peak when the voice over the loud speaker announced that it was 15 minutes till the show floor opened.

Once I was able to explore the floor, I came across a lot of new products and some companies I hadn't had the opportunity to talk with before. Here is a small sample of the things I found at the show today:

I stopped by the Stubb's (www.stubbsbbq.com) trailer (booth 529) to find artist Jason Baalman painting away inside -- with barbecue sauce! In celebration of the company's 40th year in business, they've decided to have a little fun with their products, creating artistic imagery of C.B. "Stubb" Stubblefield, the man behind the brand. Stop by for an autographed poster and to taste their two new sauces, Honey Pecan Bar-B-Q Sauce and Hickory Bourbon Bar-B-Q Sauce.

Saucy Mama Susie Barhyte, the culinary mind behind the Barhyte sauces (www.barhyte.com), mustards and other products, was in her booth (booth 272) with chef Paul Sturkey, and the duo was firing it up behind their counter, sampling the new lines of Saucy Mama products and Sturkey dressings. Dressings, sauces, marinades and mustards make up the line of products that bear labels depicting the saucy mama herself, and Sturkey dressings include a bottled version of the chef's house dressing and house dressing light, as well as an Herb Ranch and a Caesar.

For our first WFF show "Have We Caught Your Fancy," I found Molly Anderson and Amy Anderson-Rasmussen, owner and national sales director (respectively) of Blue Cattle Truck Trading Co. (www.bluecattletruck.com) (booth 273). I'm not going to lie -- the thing that caught my eye was how charming their booth was. Their products, displays and literature all depict a rustic, country brand, and the samples they offer of their baking mixes (cooked to a finished product, of course) only enhanced the brand experience. (In other words, they were tasty!)

I will be posting more later, so check back in for more updates! And if you're at the show, stop by and say hello! We're at booth 2408.

-Stephanie

Wednesday, December 10, 2008

Giving the Gift of Food

'Tis the season to be a foodie! According to The NPD Group, a leading market research company, 52 percent of the consumers who reported giving gifts during the holiday season give the gift of food.

Thankfully they avoid the proverbial brick-like fruitcake (well, 89 percent of them), but with the rich tradition of holiday cookies and recipes that have been passed down through generations, it's not a surprise that more than half of holiday gift-givers gift their loved ones with something edible. In fact, I was planning on gifting some tasty treats myself this Christmas. Mine will be homemade, and I wonder how much of what is gifted will be homemade and how much will be packaged products, like traditional gift baskets, boxes of truffles and boutique treats.

The NPD Group's report shows that 65 percent of respondents enjoy cookies around the holidays, which is no surprise if you have been on Gourmet magazine's website lately (www.gourmet.com/recipes/cookies). They recently posted their favorite cookie recipes from the last 68 years, just in time for the holidays (I recommend 1951's Sugar Shuttles and 1957's Lace Cookies). What really shocked me, however, was that vegetables came in second on the list as a top snack food traditionally eaten at Christmas. The only veggies that came out in my household growing up were carrot sticks we put out for Santa's reindeer.



More information about Christmas food-gifting and snacking can be found here.

What kind of food gifts are popular in your stores? And what kind of food gifts do you enjoy giving (or receiving)?

Thursday, October 30, 2008

Last minute Halloween safety advice!

Whether you are a retailer looking for information to offer your customers or a parent with costumed kiddies hitting the streets -- er, sidewalks -- it's important to be familiar with available resources on how to stay safe this Halloween, especially in light of the recent problems with melamine. Both the FDA and the National Confectioners Association (NCA) are great sources for safety tips, food warnings and recall announcements. Here are some helpful Halloween-specific links.

General safety tips from the FDA: http://www.fda.gov/oc/opacom/kids/treats.html

FDA information, recalls and warnings specifically regarding melamine: http://www.fda.gov/oc/opacom/hottopics/melamine.html#warnings

General safety tips from the NCA: http://www.candyusa.org/HOLIDAYS/HALLOWEEN/safety.asp

Have a happy and safe Halloween!

-The editors of Fancy Food & Culinary Products magazine