Food Business News - October 13, 2020 - 16

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I certify that 50% of all my distributed copies (electronic and print)
are legitimate requests or paid copies.
17. Publication of Statement of Ownership for a Requester
Publication is required and will be printed in the
October 13, 2020 issue of this publication
18. Michael Barbee, Audience Development Director, Sept. 22, 2020
I certify that all information furnished on this form is true and
complete. I understand that anyone who furnishes false or
misleading information on this form or who omits material or
information requested on the form may be subject to criminal
sanctions (including fines and imprisonment) and/or civil sanctions
(including civil penalties).

16

Food Business News

Finding real innovation at the
virtual Specialty Food Live!

YOLELE AND BETTYE'S SEASONING BLENDS

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STATEMENT OF OWNERSHIP
MANAGEMENT AND CIRCULATION
(Requester Publications Only)
Publication Title: Food Business News
Publication Number: 23341
Filing Date: September 22, 2020
Issue Frequency: Bi-Weekly
No. of issues published annually: 26.
Annual Subscription Price: Free to Qualified - $64 for Non-qualified.
Complete mailing address of known office of publication:
Sosland Companies, Inc., 4801 Main St., Suite 650,
Kansas City, Missouri 64112-2513.
Complete mailing address of the headquarters or general
business offices of the publisher: Same as above.
Full names and complete mailing addresses of publisher, editor,
and managing editor: Publisher: G. Michael Gude, Sosland
Companies, Inc., 4801 Main St., Suite 650, Kansas City,
Missouri 64112-2513. Editor: Keith Nunes, same as above.
Managing Editor: Monica Watrous, same as above.
Owner: Sosland Companies, Inc., Charles S. Sosland and
L. Joshua Sosland, 4801 Main St., Suite 650,
Kansas City, Missouri 64112-2513.
Known bondholders, mortgagees, and other security holders
owning or holding 1 percent or more of total amount of bonds,
mortgages or other securities: none.
Tax Status: Has not changed during preceding 12 months.
Publication Title: Food Business News
Issue Date for Circulation Data Below: September 15, 2020
Extent and Nature of Circulation:
Average
No. Copies
No. Copies
of Single
Each
Issue
Issue During
Published
Preceding
Nearest to
12 Months
Filing Date
Total Number of
Copies (net press run)
20,388
20,123
Outside country paid/
requested mail subscriptions
stated on PS Form 3541
13,074
12,854
In-county paid / requested
mail subscriptions stated on
PS form 3541
0
0
Sales through dealers and
carriers, street vendors,
counter sales and other paid
or requested distribution
outside USPS
707
627
Requested copies distributed
by other mail classes
through the USPS
0
0
Total paid and/or requested
circulation distribution
13,781
13,481
Outside County nonrequested
copies stated on PS Form 3541
5,546
5,664
In-County nonrequested copies
stated on PS Form 3541
0
0
Nonrequested copies distributed
through the USPS by
other classes of mail
0
0
Nonrequested copies distrbuted
outside the mail
79
0
Total nonrequested
distibution
5,625
5,664
Total distribution
19,406
19,145
Copies not distributed
982
978
Total
20,388
20,123
Percent paid and/or
requested circulation
71%
70%
Electronic Copy Circulation
Requested and Paid Electronic Copies 2,102
3,129
Total Requested and Paid Print Copies
(Line 15c) + Requested/Paid
Electronic Copies (Line 16a)
15,883
16,610
Total Requested Copy Distribution
(Line 15f) + Requested/Paid Electronic
Copies (Line 16a)
21,509
22,274
Percent Paid and/or Requested Circulation
(Both Print & Electronic Copies)
(16b divided by 16c x 100)
74%
75%

NEW YORK - For many in the food and beverage industry, the Winter Fancy Food Show,
which was held mid-January 2020 in San
Francisco, was the last in-person exposition
of the year. Less than two months later,
the cancellation of Natural Products Expo
West in response to the global coronavirus/
COVID-19 pandemic introduced the world
to online trade shows. In late September,
the Specialty Food Association (SFA) held
Specialty Food Live! 2020, as a platform for
those who had planned to participate in
the Summer Fancy Food Show previously
scheduled for late June in New York City.
The virtual marketplace featured
more than 4,500 specialty foods and 13 education sessions scheduled over four days,
along with an interactive forum for buyers
and exhibitors to communicate.
"The SFA's first virtual conference was
full of interesting products," said Melanie
Bartelme, global food analyst, Mintel, Chicago. "My fellow trend spotters (SFA's panel
of industry analysts who seek patterns and
predict shifts in food and beverage categories at the Fancy Food Shows) and I noticed
some innovative new products, like Yolele's
new fonio chips and Bettye's Seasoning
Blends Smoked Watermelon Salt.
"But what stood out the most in my
eyes was how relevant specialty products
like simmer sauces, seasoning blends
and other cooking tools have become in
these times. With quarantine putting an
increased focus on home cooking, products that can take consumers on culinary
adventures or simplify their busy lives will
really resonate."
The online event also served as a stage
for SFA's sofi Awards winners to be honored. Products are judged on taste, including flavor, appearance, texture and aroma,
ingredient quality and innovation. This year

there were 148 winners selected by a panel
of specialty food experts from nearly 2,000
entries across 39 product categories.
The virtual event kicked off with a
state of the specialty food industry report.
David Lockwood, consulting director
at Mintel, explained the specialty food
category is expected to grow more in 2020
than originally forecast - 16.5% vs. 13.3%
- due to the pandemic. To compare, the
category ended 2019 with a valuation of
$158.4 billion, a 10.7% increase since 2017.
"It's the year of essentials," Mr. Lockwood said. "Their growth contributed to the
overall growth of specialty food this year."
The essentials segment includes an
array of product categories, mainly from the
center of the store, including baking mixes,
condiments and soups, which were selling
off the shelves during surge buying. Such
products had been experiencing slow or
declining sales in recent years.
"Soup, for example, has not been
a very popular category, especially with
younger consumers, but in March alone
it grew 125% year on year," said David
Browne, a market research retail and
brand consultant.
The pandemic also helped grow
plant-based foods and beverages, in particular dairy and meat alternatives. When
traditional dairy or meat products were
sold out, some consumers explored alternatives and then became regular users.
The two analysts identified four trends
to expect in the "next normal." They include
health and wellness, culinary exploration,
transparency and sustainability.
The speakers explained specialty
food consumers' ethical and economic
awareness is shifting, with many seeking to better support women-owned
and minority-owned businesses, as
October 13, 2020



Food Business News - October 13, 2020

Table of Contents for the Digital Edition of Food Business News - October 13, 2020

Food Business News - October 13, 2020 - 1
Food Business News - October 13, 2020 - 1
Food Business News - October 13, 2020 - 2
Food Business News - October 13, 2020 - 3
Food Business News - October 13, 2020 - 4
Food Business News - October 13, 2020 - 5
Food Business News - October 13, 2020 - 6
Food Business News - October 13, 2020 - 7
Food Business News - October 13, 2020 - 8
Food Business News - October 13, 2020 - 9
Food Business News - October 13, 2020 - 10
Food Business News - October 13, 2020 - 11
Food Business News - October 13, 2020 - 12
Food Business News - October 13, 2020 - 13
Food Business News - October 13, 2020 - 14
Food Business News - October 13, 2020 - 15
Food Business News - October 13, 2020 - 16
Food Business News - October 13, 2020 - 17
Food Business News - October 13, 2020 - 18
Food Business News - October 13, 2020 - 19
Food Business News - October 13, 2020 - 20
Food Business News - October 13, 2020 - 21
Food Business News - October 13, 2020 - 22
Food Business News - October 13, 2020 - 23
Food Business News - October 13, 2020 - 24
Food Business News - October 13, 2020 - 25
Food Business News - October 13, 2020 - 26
Food Business News - October 13, 2020 - 27
Food Business News - October 13, 2020 - 28
Food Business News - October 13, 2020 - 29
Food Business News - October 13, 2020 - 30
Food Business News - October 13, 2020 - 31
Food Business News - October 13, 2020 - 32
Food Business News - October 13, 2020 - 33
Food Business News - October 13, 2020 - 34
Food Business News - October 13, 2020 - 35
Food Business News - October 13, 2020 - 36
Food Business News - October 13, 2020 - 37
Food Business News - October 13, 2020 - 38
Food Business News - October 13, 2020 - 39
Food Business News - October 13, 2020 - 40
Food Business News - October 13, 2020 - 41
Food Business News - October 13, 2020 - 42
Food Business News - October 13, 2020 - 43
Food Business News - October 13, 2020 - 44
Food Business News - October 13, 2020 - 45
Food Business News - October 13, 2020 - 46
Food Business News - October 13, 2020 - 47
Food Business News - October 13, 2020 - 48
Food Business News - October 13, 2020 - 49
Food Business News - October 13, 2020 - 50
Food Business News - October 13, 2020 - 51
Food Business News - October 13, 2020 - 52
Food Business News - October 13, 2020 - 53
Food Business News - October 13, 2020 - 54
Food Business News - October 13, 2020 - 55
Food Business News - October 13, 2020 - 56
http://digital.foodbusinessnews.net/sosland/fbn/2020_10_27
http://digital.foodbusinessnews.net/sosland/fbn/2020_10_13
http://digital.foodbusinessnews.net/sosland/fbn/2020_09_29
http://digital.foodbusinessnews.net/sosland/fbn/2020_09_15
http://digital.foodbusinessnews.net/sosland/fbn/2020_09_01
http://digital.foodbusinessnews.net/sosland/fbn/2020_08_18
http://digital.foodbusinessnews.net/sosland/fbn/2020_08_04
http://digital.foodbusinessnews.net/sosland/fbn/2020_07_21
http://digital.foodbusinessnews.net/sosland/fbn/2020_07_07
http://digital.foodbusinessnews.net/sosland/fbn/2020_06_23
http://digital.foodbusinessnews.net/sosland/fbn/2020_06_09
http://digital.foodbusinessnews.net/sosland/fbn/2020_05_26
http://digital.foodbusinessnews.net/sosland/fbn/2020_05_12
http://digital.foodbusinessnews.net/sosland/fbn/2020_04_28
http://digital.foodbusinessnews.net/sosland/fbn/2020_04_14
http://digital.foodbusinessnews.net/sosland/fbn/2020_03_31
http://digital.foodbusinessnews.net/sosland/fbn/2020_03_17
http://digital.foodbusinessnews.net/sosland/fbn/2020_03_03
http://digital.foodbusinessnews.net/sosland/fbn/2020_02_18
http://digital.foodbusinessnews.net/sosland/fbn/2020_02_04
http://digital.foodbusinessnews.net/sosland/fbn/2020_01_21
http://digital.foodbusinessnews.net/sosland/fbn/fbn/2020_01_07
http://digital.foodbusinessnews.net/sosland/fbn/2019_12_24
http://digital.foodbusinessnews.net/sosland/fbn/2019_12_10
http://digital.foodbusinessnews.net/sosland/fbn/2019_11_26
http://digital.foodbusinessnews.net/sosland/fbn/2019_11_12
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_29
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_15
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_01
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http://digital.foodbusinessnews.net/sosland/fbn/2019_02_05
http://digital.foodbusinessnews.net/sosland/fbn/2019_01_22
http://digital.foodbusinessnews.net/sosland/fbn/2019_1_8
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http://digital.foodbusinessnews.net/sosland/fbn/2018_05_15
http://digital.foodbusinessnews.net/sosland/fbn/2018_05_01
http://digital.foodbusinessnews.net/sosland/fbn/2018_04_17
http://digital.foodbusinessnews.net/sosland/fbn/fbn_2018_04_03
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https://www.nxtbook.com/sosland/fbn/2017_12_26
https://www.nxtbook.com/sosland/fbn/2017_12_12
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