Gourmet Business - July 2015

Summertime is a great time for making juices and delicious smoothies. Food stores and farmers’ markets are bursting with ripe, colorful, and nutritious fruits and vegetables, and processing them in a blender or in a juicer is an easy way to incorporate more of them into our diets, especially for busy modern urbanites who seem to be constantly on the go. Although many consumers are in one camp or another regarding these handy machines, there are benefits to each, and many people have both in their kitchen. Editor Joanne Friedrick provides us with an overview of these popular devices this month along with several new products that are sure to boost your presence in the category, page 7. 

We also take a look at two of the most ubiquitous condiments to found in any American refrigerator, pickles and preserves, page 12. These common foods are becoming more sophisticated and healthier, and consumers and chefs are finding new ways to use them beyond their traditional roles. Again, there is a gallery of delicious new products as well. 

At the end of the month, some of us will be flying to Las Vegas to cover the premiere of a new Housewares and Gourmet pavilion at the Las Vegas Market which, by the way, is celebrating its 10th anniversary this summer. This is already being seen as the West’s premier destination for the latest trends and new products in these areas, and we have a preview of the show on page 18 for anyone who might be planning to attend. 

As usual, we have lots of new products to look at as we cruise into the dog days of summer, products that we hope will find their way to your shelves this fall. For many retailers, summer is a slow time, and for others, it’s all hands on deck. Whatever the situation in your community, I hope everyone has a prosperous summer, lots of good things to eat and plenty of sunscreen. Stay cool. 

James Mellgren
Managing Editor, Gourmet Business 

jmellgren@gourmetbusiness.com