April 7, 2014

Sales of Specialty Food Products Soar (INFOGRAPHIC)

customer salesA new report by the Specialty Food Association shows that consumers have a taste for specialty food products. Sales for specialty food products hit $88 Billion in 2013 which is a 18.4% increase since 2011. The sales are not just at specialty stores and supermarkets but also foodservice venues such as restaurants, casinos, and cruise ships are purchasing specialty products for their guests as well.

“U.S. consumers are more sophisticated and discerning about their food choices than ever before,” Ron Tanner, vice president of philanthropy, government and industry relations for the Specialty Food Association, said in a press release. “Retailers and restaurants of all kinds are responding by offering more specialty foods crafted by makers of artisanal cheeses, innovative vinegars, and health-oriented snacks.”

sales of artisan food products

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2 comments on “Sales of Specialty Food Products Soar (INFOGRAPHIC)

  • Mathew Tragash on said:

    Being based in Miami, it is hard to see Latin cuisine as increasing in popularity. But stepping outside of the 305 area code and it’s an obvious concept. Mexican certainly has taken root across the country, but latin cuisine encompasses so much more; adding new chilies (arbol, guajillo, pasilla, and others), spices, seasonings, and cooking techniques (La caja china) to the kitchen. Many of these items are also found in Mexican dishes as well.

    The rise of Latin food meets Top Chef quality, like at Jaleo. Adding elegant plating and finely crafted specialty foods enhances the enjoyment of classic Spanish or Colombian meals.

    • Jennifer on said:

      You’re right that rise in certain types of cuisine can be from a cuisine that already has a strong hold in certain parts of the country. As an example, up here in the Pacific Northwest, we certainly don’t have a large mix of latin-influenced foods. Though it is growing beyond simply Mexican food (and even with the Mexican category is subdividing to focus on specific flavors and locals within Mexico), it is ‘new’ to us. On the flip side, I once had a conversation with someone on the east coast who was proclaiming their city to be the forefront of Swedish-influenced cuisine and ‘the first of it’s type in the US.’ Here in Seattle we actually have a very strong Nordic heritage so the ‘new’ cuisine they were referring to was stuff I could find at any mom and pop restaurant in certain neighborhoods in Seattle.