Oser Communications Group

9 December 2017 SNACKING NEWS Silk Almondmilk Now Available in Single Serve Bottles The plant-based beverage category has grown into a crucial market segment. In 2017, 48 percent of consumers reported increased plant- based milk purchases over the last two years. Silk ® Almondmilk Single Serve makes it simple for opera- tors to offer the high quality, dairy-alter- native beverages customers want from Silk, the top plant- based beverage brand in the U.S. Silk Almondmilk Single Serve is free of dairy, soy, lactose and gluten. The con- venient single serve bottles are designed to increase beverage sales throughout the day, and are available in Unsweetened Vanilla and Dark Chocolate varieties. The aseptic packaging gives the beverages a guaranteed shelf life of 90 days, lead- ing to less spoilage and waste. To learn more about Silk Almondmilk Single Serve, visit www.danonewave awayfromhome.com or call The Health and Well- ness Experts™ at 888.620.9910. Headquartered in White Plains, New York, and Broomfield, Colorado, the mission of DanoneWave is to bring health through food to as many people as possible via its diverse offering of dairy and plant-based foods in high growth and evolving categories. n and niche products. Incubator Alley al- lows visitors to meet specialty food pro- ducers at the earliest stage and explore their products before they hit the market- place. Multiple "Excite Talks" each day will feature influential specialty food pro- ducers talking about how they see and create the future of food. Among the speakers are Daniel Nevers of Kitchen- Town, a food startup incubator in Sili- con Valley; Camas Davis of the Portland Meat Collective in Oregon; Eileen Gor- don of Barnraiser, a social marketplace for consumers and farmers; and Bruce Friedrich, Executive Director of The Good Food Institute. Sales of specialty food sales as of 2015 (the last year available) were $120.5 bil- lion, up 21.2 percent since 2013. The largest categories are cheese and cheese alternatives; frozen and refrigerated meat, poultry and seafood; and chips, pretzels and snacks. Jerky and other meat snacks are among the fastest-growing categories. As exhibitors have done since 2014, at the end of the show, they will donate surplus samples of meat, cheese, con- fections and snacks to the Specialty Food Foundation, which works to re- duce hunger and increase food recovery efforts. The foundation will in turn do- nate the products to Feed the Hungry, the San Francisco-based program that has been serving three meals a day to the city's hungry, homeless and poor since 1969. In 2014, the program served 108,511 meals to seniors and 2,481 meals to families with children. n great taste, specialty foods offer an- swers. In fact, specialty food sales are rapidly outpacing the traditional cate- gories. The Winter Fancy Food Show is where buyers and retailers will find in- novation on display and have the chance to see and sample the newest of the new and the best of the best. It's a show not to be missed." "Over 1,400 exhibitors will cover more than three and a half football fields of space and showcase 90,000 specialty food products," said Ka- farakis. "From the United States, Cali- fornia will have the largest show presence, with over 351 companies rep- resented, followed by 98 from New York and 52 from New Jersey. Twenty- three countries will travel to the show, with Italy, Japan and France having the largest pavilions. Top names in retail- ing, foodservice and hospitality flock to the show to discover new products, ob- serve trends and network." Two pre-show sessions are scheduled on Saturday, Jan. 20. Both are all day, from 8 am to 5 pm. Biz Builders offers 1:1 matchmaking exhibitors and atten- dees for one-on-one meetings, while "The Basics: The Business of Specialty Food" will be held off-site and has a sep- arate fee of $99 for members, or $199 for non-members. The show floor opens Sunday at 10 am. The floor closes at 5 pm daily. A "New Brands on the Shelf" pavilion will feature new producers, showcasing their artisanal Winter Fancy Food Continued from Page 1

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