In a grocery store aisle flooded with oversweet, overcolored balsamic options, one truth remains: no one does vinegar quite like Italy. Specifically, no one does it like Modena. While the global market buzzes with innovation, flavor infusions, and Instagram-friendly packaging, the heart of true vinegar mastery still beats in this small corner of Emilia-Romagna, where the art of aceto balsamico has been practiced for generations. In this issue you can learn more about the evolution of the Italian art of vinegar making.
The Manischewitz brand has undergone a thoughtful transformation, and it continues to honor over 130 years of Jewish culinary tradition while appealing to kosher, specialty, and mainstream consumers alike. This evolution signals Kayco’s journey to bring the richness of Jewish cuisine to new audiences. In this issue you can read about the introduction of a new line of soups, which Manischewitz created to bring to life the comforting flavors of homemade soup. With these new product launches, Manischewitz is poised to transform the kosher aisle into a culinary destination for all consumers—regardless of background or dietary preference.
The Summer Fancy Food Show opens later this month, and in this issue we report on some of the new products coming to market in the specialty food space.
