Gourmet Business Fine Foods Quarterly June 2018

Food companies have been busy trying to satisfy America’s quest for health with specialty foods formulated to enhance nutrition while satisfying the pallet.  Along the way, I have tasted some foods that seemed so good that it was hard to believe it was good for you too.  I have also tasted some things that you would have a hard time getting me to put in my mouth again.  With all of the experimentation there are bound to be winners and losers.  I don’t know that drinking vinegars have received much traction, for example, and I am not all that surprised.

I peruse the isles of my local grocery store carefully, and make an effort to spot new items hitting the shelf for the first time.  It’s interesting to watch as certain categories grow, and more brands and offerings start to expand their shelf presence.  One such category that has exhibited noticeable growth to the point of dominating the milk section is plant-based milks.  It all started with simple almond milk, and now the variations on the basic almond milk have grown to the point where they are dominating the dairy isle.

In this issue, our resident health expert Melanie Young has created almond milk round up to help familiarize you with all of the interesting product offerings currently available.  You will also learn about the market dynamics that have led to the growth of the category.