2011 Summer Fancy Food Show - Oser Communications Group

More documents

Recommendations

Info

6 general NEWS www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS Trade Show Buzz A monthly update on the goings-on at industry-related shows By Rocelle Aragon How can you write a trade show column when everyone is away at shows? We will just take this as a positive sign—too much work to stop and chat! Looking ahead, the National Restaurant Assn. show (NRA) has officially changed its 2012 dates to May 5 to 8. The show was rescheduled to avoid overlap with the Global G8 and NATO Summit, a major geopolitical conference with high security and logistics requirements. The new dates were agreed upon after the city of Chicago committed to a one-time package of about $2 million to ease the financial cost of moving the dates. (NRA figures estimate that the show brings about $100 million and 56,000 people to the city each year.) The International Wine & Spirits event, which is co-located with NRA, Gourmet Giveaway at NYIGF / GH 2011 Thanks to all of the contributors and participants in Kitchenware News & Housewares Review and Gourmet News “Gourmet Giveaway” buyer promotion at NYIGF. Show buyers entered a drawing to win a package of products contributed by Gourmet Housewares Show exhibitors. Entry forms were distributed at the registration area, and the drawing was will also move a week earlier, to May 6-7. September is really full, with the Fall Chicago Market (Sept. 12 to 14) back-to-back with the Fall L.A. Mart (Sept. 18 to 20). For business inspiration, listen to bestselling business author Daniel Pink’s keynote at Natural Products Expo East (Sept. 22 to 24, Baltimore). Or you can choose to be across the country at CoffeeFest Seattle (Sept. 22 to 25), catching up on all the latest products and technology to improve your morning cup. For more on the show, see our story on Page 1. Those in the baked goods arena will want to block off days for All Things Baking (Oct 2 to 4) in Chicago, which details a comprehensive education program on its site, www. allthingsbaking2011.com. Major manufacturers such as Avalon Deco Suppliers, DecoPac, held on Thursday, August 18. Winners were notified by mail. (We’ll announce the winners in our October Issue.) Participants and their contributions, each valued at a minimum of $50, included: Fire Wire/Inno-Labs, two Bottles Up, two Drink Flair, two Fire Wire, a Beef Marinating Kit and a Garlic Marinating Kit; Inc., ORBIS, and DeMarle will be at the show. Trade registration is already open for San Diego’s Gourmet Experience (Oct. 8 to 9), which includes 12 new specialty pavillions for consumers and a trade-only Chef’s Marketplace. Learn more about that one at www.gourmetexperience.com. October 8 to 12 is Anuga 2011, in Cologne, Germany. It’s hard to imagine that this biannual fair could be the world’s largest trade fair for the food industry, a gateway to the demanding but lucrative European market— yet be largely unknown among U.S. manufacturers! But the NASFT is out to change that, and to show Europe that American specialty food can compete with the best. At press time, eight companies had signed on for the NASFT’s very affordable package to exhibit at the American pavillion, including the Gracious Gourmet, Dave’s Gourmet and Stonewall Kitchen. Should you join them next year? According to the NASFT’s Ron Tanner, products that do well at European Hannah’s Delights, gourmet cookies and candies; Hutzler Co./Gourmac, Pro-Line Onion Saver, Pro-Line Tomato Saver, Pro-Line Lemon Saver, Pro-Line Lime Saver, Pro-Line Garlic Saver, Egg Scramblers (white & brown), Frozen Diamonds Ice Tray , and Berry Box; Phildelphia Museum of Art, Owl Oil and Vinegar Set; Recipe Relish, two Recipe Nests; Tea Beyond, a Juliet Blooming Tea Set, including one teapot and two teacups with saucers and one Tea Beyond Blooming Tea Assorted Collection. gn shows are those with a particularly American identity—and provide an alternative to anything readily available in Europe. From Oct. 14 to 16, AmericasMart holds a joint show for two related fairs: Atlanta Fall Gift & Home Furnishings, and the Atlanta Gourmet Market. Southern food was a trend spotted at this year’s Fancy Food Show – we just might see you there! Nov. 8 to 9 is the weekend of Kosherfest, held at the Meadowlands in Secaucus, NJ. the largest event around for this ever-growing market, Organizers estimate that the show draws more than 6,000 professional attendees and more than 350 exhibitors from all over the world. Finally, Nov. 13 to 15 brings the PLMA Private Label Show, at the Rosemont (Ill.) Convention Center. With private label brand sales now stronger than ever, there’s never been a better time to check out 2,000 exhibitors in food, home and health. Come check out your competition and up your game. gn
GOURMET NEWS SEPTEMBER 2011 www.gourmetnews.com general NEWS 7 FDA FEES Continued from Page 1 supply sufficient proof that the imported product is not adulterated or misbranded, the FDA may opt to not collect the fees. Specific to imports, the FDA will assess the hourly re-inspection fees in at least the following four specific situations: reconditioning of imported food found to be adulterated or misbranded; seeking admission into the U.S. of a product that has been administratively detained; a request to remove an FDA order for “import alert for detention without physical examination”; and lastly, destruction of food that has been refused entry. When the fees were released, the FDA also invited comment on the fees’ effect on small businesses,. The agency noted on its site that “The FDA recognizes that for some small businesses the full cost recovery of FDA reinspection or recall oversight could impose severe economic hardship, and there may be unique circumstances in which some relief would be appropriate. Thus, during FY2012, FDA will consider waiving in limited cases some or all of an invoiced fee based on a severe economic hardship, the nature and extent of the underlying violation, and other relevant factors.” According to Benjamin L. England, a 17-year veteran of the FDA and founder and CEO of FDAImports.com, LLC, the FDA has so broadly defined what constitutes “first examination” that virtually every imported food shipment on which FDA spends any resource will be subject to the re-examination fee. The “FDA also includes in its “first examination” definition other tasks that do not involve an FDA examination of the food at all, such as reviewing sample results from a third party, reviewing any relevant epidemiological evidence, reviewing a third party facility inspection report, and almost any activity related to an FDA import alert,” said an FDAImports news release. The National Association for the Specialty Food Trade (NASFT) has submitted comments, which are due to the FDA by Oct. 31. Consultants on FDA compliance have also raised issues with the fee notice, including the financial risk they impose on importers, who may be unable to reimburse them from foreign manufacturers. To read the fee notice in the Federal Register, go to www.regulations.gov and search for “Food Safety Modernization Act: Domestic and Foreign Facility Reinspections, Recall, and Importer Reinspection User Fee Rates for Fiscal Year 2012.” The FDA’s site and FAQs on the matter can be found at http://www.fda.gov/Food/ FoodSafety/FSMA/ucm257982.htm. gn FANCY FOOD SHOW Continued from Page 1 Retailers’ Summit that preceded the show, as well as the full slate of educational programs. The new brands showcases for NASFT Member Candidates were also popular. Most exhibitors were enthusiastic about their show experience, like Stacey Kurtz of preserves company Fruit of the Land. “The show began for us before it opened, during the One on One Interviews, which were extremely valuable; this is where we met with buyers like Whole Foods and A Southern Season. The first m o r n i n g , o u r very first contact was with a major buyer that we had been wanting to meet with. On the very last day at the very last minute, an important buyer who we had worked with once before visited us. The show was exciting and full of possibilities right to the end! We will definitely be back.” “It was a good one for us—we got more leads than we’ve ever gotten at a show,” said Amy Farges of Transatlantic Foods, which makes charcuterie and grilling butters. Another vendor noted less foot traffic than the winter show, “but we got a big order that makes up for it.” Not everyone was so positive, particularly vendors in the downstairs hall. “In terms of contacts it was good, but I ended up with less than a handful of good leads. On Day 1, it was two hours before we even saw a buyer,” one exhibitor noted. He acknowledged the efforts of organizers to even out traffic on the second day, but did not consider them sufficient. Close to 500 journalists covered the show, representing all media, including unexpected outlets such China’s Xinhua News Agency and Al Jazeera English. At the end of the show, exhibitors donated 153,000 pounds of specialty food to DC Central Kitchen, the largest donation the anti-hunger group has ever received. For a summary of food trends spotted at the Show, see the Show Wrap-up section on page 14. gn
Page 1: uyers guideS: Pasta Sauces & Foods
Page 8 and 9: 8 general NEWS www.gourmetnews.com
Page 10: 10 EDITORIAL www.gourmetnews.com SE
Page 13 and 14: GOURMET NEWS SEPTEMBER 2011 www.gou
Page 19 and 20: GOURMET NEWS JANUARY SEPTEMBER 2011
Page 21 and 22: www.businesscontrol.com For more th
Page 23: High quality, award winning, real W
Page 26 and 27: 2 SEASONINGS & SPICES UPDATE www.go
Page 32: 8 SEASONINGS & SPICES UPDATE www.go

2011 Summer Fancy Food Show - Oser Communications Group

Create successful ePaper yourself

Delete template?

Save as template?