Gourmet Business September 2014

As we stand on the precipice of the fall season, thoughts of the holidays (and perhaps sugar plums) are dancing in retailers’ and manufacturers’ heads. We kicked off the buying season in the last issue with the 2014 Holiday Gift Guide, and in this issue, the editorial staff of Gourmet Business presents several more articles to help gourmet retailers put on their party, so to speak.

Housewares Editor Barbara Thau’s article, “Holiday Bakeware Plays Up Artisan Edge,” page 19, highlights new holiday bakeware collections hitting the market that are designed to help home bakers easily make inventive confections, from elaborate cake decorating products to gadgets and tools for making trendy treats such as macarons and cocktail-themed cookies, all with an eye toward spicing up holiday entertaining. And what would the holidays be without chocolate, heaven forbid? Specialty Foods Editor Joanne Friedrick takes us on a connoisseur’s journey that continues to indicate chocolate is becoming more like wine, coffee and olive oil in its complexity and focus on origin, growing and production techniques. Turn to page 13 and read “Chocolate Gains Complexity as the Industry Evolves,” and learn about some of the myths that still pervade about chocolate quality, and the role gourmet retailers can take in educating customers and helping to hone their cacao palates.

In this issue, we also introduce a new legal expert to the industry – Curtis Sobel, who has agreed to generously share with our readers his expertise in risk management in the food industry. His inaugural column, “When to Call in the Legal Experts for Help,” page 28, offers a broad overview of smart early steps retailers and manufacturers should take to protect their businesses from liability. Be sure to keep an eye out for future columns to come from Sobel, who plans to drill down in more detail on several topics he broached in this first article, including food and product liability, trademark infringement, and crafting savvy contract agreements.

We hope you enjoy this issue!