BevNET Podcast 15: Chewing the Fancy Food Fat

The combined forces of BevNET and Project NOSH descended on the Fancy Food Show in Manhattan a couple of weeks ago, and while the beverage team has already given its take, let's face it — there's a heck of a lot more solids on display in the aisle than liquids. And that means this edition of the BevNET Podcast is a perfect chance to throw Project NOSH editor Carol Ortenberg and Marketing Specialist Jacqui Brugliera into the line of microphone fire alongside Jon Landis and Jeff Klineman to discuss the seismic changes overcoming this retail channel, which has so long been the realm of luxury and indulgence. The discussion centers around the way overwhelming consumer trends toward cleaner foods and special diets are washing over the channel, causing even spreads, snacks, and high-end epicurean products to develop varieties that fit paleo, non-GMO, organic, and other shopper requirements. It also looks to the history of the channel, introducing the "Mount Rushmore" of New York specialty foods: Dean & Deluca, Balducci's, Fairway, and… Stew Leonard's?