Gourmet Business Summer Fancy Food Show Preview

As always, the staff of Gourmet Business has worked hard to collect for this issue a representative sample of the newest and most innovative products to be featured on the trade show floor. We’ve organized it by product category to make it easier for readers to navigate the issue and plot their course at the show. Categories include perishables; condiments and sauces; pantry staples; candy and snacks; and beverages.

We’ve also included a culinary journey through Israel, a trip taken in April by our very own James Mellgren, managing editor of sister publication Fine Cheese & Charcuterie, and contributing editor of Gourmet Business. Turn to “A Taste of Israel” on page 7 to learn more about the land of milk and honey, and its many culinary delights; and then be sure to go to the Israel Pavilion to sample them for yourself.

We also bring you special reports from two other important and emerging culinary centers – Greece and Peru – which also have special pavilions at the show. Turn to page 25 to learn more about food from Greece, which presents a cornucopia of flavor, texture and color with influences from the Mediterranean as well as infusions from Africa, the Middle East and Asia. Peru, meanwhile, represents an eclectic mix of Spanish, Quechua Indian and African cultures woven into a tapestry of flavors. Turn to “Peru: The Heart of South American Cuisine,” page 37, to see the fine products and ingredients the country has to offer the specialty food world.

Take truly new foods and flavors back to your specialty stores that will transport your experience-hungry customers to new countries and cultures. Have a worldly show experience!

Maureen Azzato 

Managing Editor, Gourmet Business 

mazzato@gourmetbusiness.com