Speciality Food Magazine Nov-Dec-23 Zurück Ausgabe

We’re proud to bring you plenty of inspiration for the impending Christmas selling season (and beyond) in the November/December edition of Speciality Food.

Inflation and food security are hot topics in the industry at the moment. Turn to our Update pages for the latest news, and to read what those working in and advising on these issues really think.

Can you hear the sleigh bells ringing? We certainly can. If you’re just putting those finishing touches to your festive offering, read our Christmas feature where you can gain insider advice on gifting and hampers. Go to our Centrespread to uncover a treasure trove of lovely things to stock. And be sure to read retailers’ top tips for upselling your cheese offering in Counterpoint.

There’s some brilliant news to share from the world of dairy in Cheese Uncut (including some new varieties you’ll want to know about). And, with blue cheese under pressure, we pull focus on the industry, revealing some new blues, cheeses you might not have heard of before in this category, and key pairing tips from experts and chefs.

Italian deli fare is an absolute staple. We’ve dedicated four whole pages to the cuisine in this edition, which we know you’ll find useful. What are the absolute must-haves in Italian food this year and beyond? How can you tell if your olive oil is the real deal? And what is the future of Italian deli food? Find out more within.