From Kitchen to MarketFrom Kitchen to Market

Of the 10,000 new food products brought to market in the U.S. in 2003, some 40 per cent of those were introduced in specialty (gourmet) food markets, up from just 18 per cent in 1996. That percentage increase in gourmet product introductions acknowledges the wider trend of consumers seeking high-quality specialty foods, including health foods and organic products. Reflecting the evolving food marketplace, the all-new fourth edition of From Kitchen to Market is updated to reflect these trends. New contacts, success stories, expanded Internet marketing tools, along with detailed what-to-do, how-to-do-it, and who-you-need-to-know guidelines continue to provide the only comprehensive resource for developing and marketing specialty food products. At the same time, proven processes for pricing, packaging, labeling, warehousing, marketing, advertising, and selling are refined to reflect current market conditions. All new sections in this edition will help gourmet and specialty food entrepreneurs: Build on new opportunities in health and organic food segments. Master all the latest government regulations, including FDA labeling regs. Use new technologies to increase efficiencies at every s