your best connection to specialty food...

www.specialtyfoodmedia.com1

Your BEST Connection to Specialty Food Buyers

2010Media Kit

Whether you’re just getting your business started or you’re ready to take it to the next level, you need direct access to buyers and influencers.

Specialty Food Media has advertising opportunities that fit every budget and goal.

Sample Solutions

You Need We Provide

An eye-catching way to showcase your new product Specialty Food Magazine’s What’s New, What’s Hot! & Marketplace Our popular advertising section in Specialty Food Magazine, with prices as low as $210!

A little something extra to help you stand out at the Fancy Food Shows

Show Directory Advertising Choose a display ad in the definitive Show resource, or simply enhance your listing for $100!

Drive traffic to your website Specialty Food News and specialtyfood.com Banner Ads Prices start at $5 per thousand.

Dominate your category by building your brand Multimedia Advertising Packages Let us design a brand campaign that combines all of our platforms to help you rule the roost.

Why advertise with us?The National Association for the Specialty Food Trade is a not-for-profit association that is dedicated to fostering trade, commerce and interest in the specialty food industry. Our advertising platforms through Specialty Food Media are designed to further our mission and to help our members and the trade as a whole.

We’re here to advance your business by providing you with the tools you need to succeed. We bring the industry together for the most important trade shows, conduct groundbreaking research and provide up-to-date news on the hottest trends. And we’ve developed proven avenues for helping you reach the largest buying market possible.

For more information about NASFT go to www.specialtyfood.com.

Specialty Food Media Your BEST Connection to Specialty Food Buyers

M A G A Z I N E ®

PRODUCTS • TRENDS • BUSINESS INSIGHTS

MM AA GG AA NN EE ®®

SPECIALTY FOODwww.specialtyfood.com

SEPTEMBER 2009

Organic Snacks • Surprising “Extras” that Ring up Sales • Gluten-Free Candies

so TM gold

winnersLuxury products for

Holiday Entertaining

SFM_Cover9_09.indd COV1

8/10/09 11:33:11 AM


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Specialty Food Magazine at a glance: • The only magazine in the trade dedicated to food and beverage• The undisputed circulation leader with 30,1001 specialty food industry subscribers• 96% have taken purchasing action as a result of Specialty Food Magazine content.2

• A key publication for industry influencers: More than 2,000 readers are members of the trade and consumer press!3

• Nine issues a year on the hottest trends in the industry, with bonus distributions at all leading industry trade shows

— Winter and Summer Fancy Food Show — Natural Products Expos: East & West — International Home and Housewares Show — International Dairy-Deli-Bakery Show — SIAL France and Anuga Germany1 June 2009 BPA Circulation Statement2 March 2009 Baxter Research Center3 September 2009 Publisher’s Own Data

Specialty Food Magazine: The Industry’s Leader

Your BeST Connections: Reach 30,100 subscribers every issue for as little as $210!

Distributors 8% (2,405)

Supermarkets14.8% (4,453)

Restaurant/Foodservice

14.0% (4,199)

Brokers1.4% (425)

Department Stores2.1% (627)

Specialty Food Retailers

47.0% (14,150)

Coffee Retailers 4.3% (1,303)

Gift Retailers 8.4% (2,538)

the Circulation LeaderTotal Qualified Circulation: 30,100*

Food Retail Buying Segment 76.6%• Foodservice Buying Segment 14.0%• Food Distributor/Wholesale Buying Segment 8.0% • Total Food Buying Segments 98.6%•

Grouping based on publisher’s own data. *Audited: BPA Circulation Statement available at www.bpaww.com

m a g a z i n e ®Products • TRENDS • BUSINESS INSIGHTS

specialty foodwww.specialtyfood.com

JuLY/august 2009

TrendspoTTing: holiday candies, premium boxed wines, latin american desserts

the pros and cons of organic deli

RetaileR pRofile:

di PaLo’sfine foodsa new york landmark expands

plus 20 store tours

business strategies for a changing economy

4

Specialty Food Magazine display Advertising:Premier Product Visibility in the Industry’s Most-Read ResourceMore than 5,000 new specialty food products are introduced each year.

Specialty Food Marketplace: Three Cost-Conscious Advertising Options Designed to Generate Leads on Any Budget!

•MarketplaceExpress Your four-color logo and up to 20 words of text in a streamlined classified format. Starting at $210 per ad.

•What’sNew,What’sHot! One of our readers’ favorite sections! More space, less competition for your four-color

logo and up to 50 words. Starting at $570. Best value! Reserve your space in a Fancy Food Show issue of What’s New, What’s

Hot! and receive on-site display space when you exhibit at that show!

•MarketplaceDisplay More space, more options, more flexibility. Great way to graduate from What’s New,

What’s Hot! Starting at $815 for 1/6 page.

Advertising Opportunities for Every Budget Fiddler. “We’ve slowed a little due to the

economy, but not drastically. Whether din-

ing in or carrying out, our customers are still

clamoring for corned beef and pastrami piled

high on rye or an egg bun.”

Wittenberg, Wisc.-based Nueske’s

Applewood Smoked Meats is best known

for its multiple-award-winning sliced bacon,

but consumers are appreciating the 75-year-

old manufacturer’s traditional smoking

methods and signature sweet, smoky fla-

vor in its poultry and hams, as well. “Our

smoked meats can add a huge amount of

flavor to a dish or a meal—and you don’t

need a lot of product to do it either,” says

Tanya Nueske, part of the third generation

of the Nueske family to run the business.

“The hams and turkey breast are a great

way to get consistently wonderful flavor

into sandwiches and wraps.”

There is history in the signature fla-

vor, Nueske notes. The company hand-

trims its cuts before bringing them into the

smokehouse and allowing them to soak up

the sweet smoke from Wisconsin-grown

applewood logs. “People don’t need to buy

imports to get something traditionally made;

some companies like ours are still using their

old-world recipes right here in the U.S.,”

she says.

It’s not just at the ballpark where tra-

ditional deli meats are gaining attention.

“Despite the state of our economy, upscale

and super-premium deli meats are thriving,

particularly in the top three proteins: turkey,

ham and beef,” says Kathryn Kingsbury,

spokesperson for the International Dairy

Deli Bakery Association (IDDBA).

Turkey and ham are the top-selling

choices, accounting for 30 percent of deli

meat dollar sales; beef and salami come in

third and fourth place, respectively, accord-

ing to data from Perishables Group, Inc.,

West Dundee, Ill., an independent consult-

ing firm in the fresh food industry.

The Best of Old-Style

Much of the increasing interest is focused on

products that are made using time-honored

production methods to create traditional

flavors. San Diego, Calif., restaurant D.Z.

Akin’s has expanded five times in its 29-year

existence to accommodate “the overwhelm-

ing demand for good hearty deli food,” says

Elan Akin, owner and general manager.

But, he notes, in addition to long-standing

customers, he is seeing a growing number of

newcomers seeking out “something different”

from the standard sandwich shop and chain

sub shop fare of over-processed turkeys and

hams that take little or no preparation.

“Hands down, our most popular deli

meat menu items are the corned beef and

pastrami,” says Akin, noting that the eat-

ery uses premium-quality meats including

Vienna Beef, Hebrew National Products

and Kishka’s Kosher. “Most people are com-

ing to us for a nice, big sandwich, and they

want a specific deli meat. We experiment on

occasion, but for the most part, we like to

keep things the way they’ve been.” So, when

a customer asks for a Reuben, they’re still

going to get thinly sliced corned beef brisket,

Swiss cheese, sauerkraut and Russian dress-

ing on rye bread, grilled on a flat griddle.

“We want to honor our loyal customers, and

invite new customers to experience authentic

Jewish deli fare,” Akin says.

Shapiro’s, Indiana’s proclaimed “grand-

daddy of delis”, with more than 2,000 cus-

tomers dropping in daily at its two locations,

has not seen interest wane in its home-

cooked recipes that have been mastered

over generations. “We are as strong as ever,”

says the restaurant’s general manager Tracy

despite the state of our

economy, upscale and

super-premium deli meats

are thriving, particularly in

the top three proteins: turkey,

ham and beef.

Classic Reuben sandwich

46 SPeCiaLtY FOOd MaGaZiNe specialtyfood.com

JUNe 2009 47

SPeCiAl MArKeTPlACe AdverTiSiNg SeCTioN

To request additional information, go to: www.specialtyfood.com/infolinkTo request additional information, go to: www.specialtyfood.com/infolink

To request additional information, go to: www.specialtyfood.com/infolink


what’s hot!The Art of a delicious gelato Gelato Giuliana, LLC.Gelato Giuliana—a dessert which is not only superb in taste, but contains all natural ingre-dients and 1/3 the fat of traditional ice cream. The smooth, silky texture and density of this gelato comes from the absence of air which is usually whipped into non-authentic

gelato and ice cream. Contact: Gelato Giuliana, LLC., 168 N. Plains

Industrial Rd., Wallingford, CT 06492; 203.269.2200; Fax: 203.294.9495;

[email protected]; www.gelatogiuliana.com.

what’s hot!handmade heritage ShortbreadHeritage ShortbreadCrafted from a generations-old family recipe, moist and flaky, Heritage Shortbread is handmade with the same exceptional natural ingredients, no preservatives, no additives and no trans fat. This delectable Scottish treat is elegant-ly gift boxed in three sizes. Each order includes a red tin loaded with free samples to share. Contact: Mary Highsmith, Heritage Shortbread,

35 Hunter Rd., Ste. F, Hilton Head Island, SC 29926; 843.342.7268; Fax:

888.744.6697; [email protected]; www.heritageshortbread.com.

what’s hot!guindilla Piparrak PeppersScout Marketing LLC (represent-ing Miguel & Valentino)Tangy, sweet yet slightly piquant (with the heat of a banana pep-per), delightful texture, these long, slender green peppers are deli-cious with veggies, as a condiment to beans, dark cooked greens, smoked fish, on their own with olive oil and salt or as a garnish in a Bloody Mary. Contact: Maryl Holley, Miguel & Valentino—Scout Marketing, P.O. Box 1552, Lorton, VA 22199; 301.986.1470/Admin; Fax: 301.986.9277; maryl@miguelvalentino.

com; www.miguelvalentino.com.

what’s hot!Milk Chocolate-Caramel-PecansVictoria’s Catered Traditions...& Popcorn. Our version of the classic turtle. Just one of five combi-nations of our homemade buttery, crunchy and caramel-ly popcorn that we completely drench in European Dark 55% cacao or milk chocolate. We have Original, Cherry - Pistachio, Cranberry - Pecan, Almonds and Homemade Caramel with Pecans. Sells out every time! Contact: Victoria Costa, Victoria’s Catered Traditions, 1240 Eastridge Pl., Manteca, CA 95336;

877.272.5208; Fax: 209.823.8213; [email protected];

www.victoriascateredtraditions.com.

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aBraHaMoFNortHaMEricaSpecialists for Jamon Serrano,

air cured Prosciutto Contadino, smoked Black

Forest & Westphalian Prosciutto and Speck.

973.686.3700; www.abraham-usa.com.

FroNtiErSoUPSAll natural dried soup mixes for simply satisfying meals. Mixes deliver convenience, nutrition and great taste with no added salt. [email protected].

aVENUEZWritiNGSoLUtioNSCrafting the right words for your website, press releases and marketing materials. Just in time for the Show! www.

avenuez.net or [email protected].

arBorHiLLNEW Wine Finishing Sauces. Go online to www.EverythingGrapeandMore.com to view and

order our other specialty food products or call

800.554.2406.

GaViÑacoFFEEroaStErSGaviña is the preferred coffee partner for retailers and entre-preneurs everywhere. Gaviña

Coffee: Grounds for Great Partnership. [email protected].

SUPErcHarGEyoUrSaLESDeb Mazzaferro, Coaching & Consulting for the

Specialty Food Trade,941.359.8599; www.coachmaz.com.

BELGioioSocHEESE,iNc.Consistent Quality, Freshness and Flavor.

Discover our mouthwatering varieties of Fresh

Mozzarella. Discover Belgioioso. 877.863.2123;

[email protected].

itaLiaNFooDSIntroduces Tomato Alfredo Fusilli Microwavable Pasta Express with Italian tomatoes, cream & Parmigiano reggiano - auten-tico! www.italianfoodscorp.com

LarKiNImport case or pallet quantities from Europe!

Weekly LCL consolidation services in Rungis, France

to New York with Larkin: 718.937.2007.cHaMPiGNoNN.a.iNc.

Cambozola Gourmet Cream Cheese: yogurt-based cream cheese and a touch of the ever popular Cambozola.

201.871.7211; www.champignon-usa.com.

JELLyBELLyIntroduces new Sunkist Citrus Mix Jelly Beans. Our latest mix features five deli-cious Sunkist citrus flavored jelly beans. www.jellybelly.com.

NASFT MEMBErS!

Submit your news releases in PDF format to news@

nasft.org for consideration in Specialty Food News.cHocLatiQUEGourmet Product of the Year ‘08; NEW Napa Valley Wine Chocolates

& Holiday flavors, plus sauces/toppings and more.

www.Choclatique.com. Booth 675.

LaPaNZaNELLaAll Natural, Kosher and parve Flatbreads and Crackers. Present

new spicy Fieri Line. New shelf life is 6 months.

[email protected] Cynthia Eisemann at [email protected]

or 646.878.0138.coNroyFooDSBeano’s Mexican & Asian Deli Bistro sauces will allow customers to create one-of-kind Deli

Bistro Style sandwiches at [email protected].

LEStroiSPEtitScocHoNSFirst domestic artisa-nal charcuterie available across the USA. All natural pates, mousses, terrines,

sausages and other charcuterie. [email protected].

rUBScHLaGErBaKiNGFeatures classic

Cocktail breads, Rye-Ola breads made with 100%

rye, European-style breads, and toasted Mini

Chips. www.RubschlagerBaking.com.

cUciNa39Cucina 39 represents a brand of all natural gluten-free 24 oz. jars of marinara and fra diavolo sauces. www.cucina39.com; 703.448.1877.

NiELSEN-MaSSEyVaNiLLaSPurveyors of vanillas and fine flavorings; the first choice of chefs, home

cooks, bakers, and ice cream manufacturers alike.

[email protected].

SoMErDaLEiNt’LThe No.1 British Cheese exporter bringing the best British cheese brands to the USA. +441 (823) 3221 80; www.cheesefrombritain.com.

FooDMatcH,iNc.FoodMatch imports

classic and authentic Mediterranean olives, anti-

pasti, tapenades and oils. Brands include Divina,

Barnier, Dalmatia, Cannone and LaMedina.

[email protected].

PartNErS,ataStEFULcracKErAll natural delicious gourmet crackers, crisp flat bread and granola,

made with only the freshest wholesome ingredients.

Adrianne Hertel, 800.632.7477.

VENUSWaFErS,iNc.Venus’ Deli-catessen brand crackers, breadsticks and flatbreads complement your cheese, meats and salads,

and delight your customers. www.VenusWafers.com.

Abraham of North AmericaSpecialists for Jamon Serrano, air cured Prosciutto Contadino, smoked Black Forest & West-phalian Prosciutto and Speck.

973.686.3700; www.abraham-usa.com.Arbor HillNEW Wine Finishing Sauces. Go

online to www.EverythingGrape-andMore.com to view and order our other specialty food products or call 800.554.2406.BelGioioso Cheese, Inc.Consistent Quality, Freshness and

Flavor. Discover our mouthwa-tering varieties of Fresh Moz-zarella. Discover Belgioioso. 877.863.2123; info@belgioioso.

com.Champignon N.A. Inc.Cambozola Gourmet Cream Cheese: yogurt-based cream cheese and a touch of the ever popular Cambozola. 201.871.7211; www.champignon-

usa.com.ChoclatiqueGourmet Product of the Year ‘08;

NEW Napa Valley Wine Choco-lates & Holiday fl avors, plus sauces/toppings and more. www.

Choclatique.com. Booth 675.Conroy FoodsBeano’s Mexican & Asian Deli Bistro sauces will allow custom-ers to create one-of-kind Deli Bistro Style sandwiches at home.

[email protected] 39Cucina 39 represents a brand of all natural gluten-free 24 oz. jars of marinara and fra diavolo sauces. www.cucina39.com; 703.448.1877.

FoodMatch, Inc.FoodMatch imports classic and authentic Mediterranean olives, antipasti, tapenades and oils. Brands include Divina, Barnier,

Dalmatia, Cannone and [email protected] SoupsAll natural dried soup mixes for

simply satisfying meals. Mixes deliver convenience, nutrition and great taste with no added salt. [email protected]ña Coffee RoastersGaviña is the preferred coffee

partner for retailers and entre-preneurs everywhere. Gaviña Coffee: Grounds for Great Part-nership. [email protected] FoodsTK

Jelly Belly®Introduces new Sunkist® Citrus Mix Jelly Beans. Our latest mix features fi ve delicious Sunkist citrus fl avored jelly beans. www.jellybelly.com.La Panzanella All Natural, Kosher and parve

Flatbreads and Crackers. Present new spicy Fieri Line. New shelf life is 6 months. [email protected]

Import case or palette quanti-ties from Europe! Weekly LCL consolidation services in Rungis, France to New York with Larkin: 718.937.2007.

Les Trois Petits CochonsFirst domestic artisanal charcute-rie available across the USA. All natural pates, mousses, terrines, sausages and other charcuterie. [email protected] VanillasPurveyors of vanillas and fi ne

fl avorings; the fi rst choice of chefs, home cooks, bakers, and ice cream manufacturers alike. [email protected], A Tasteful CrackerAll natural delicious gourmet crackers, crisp fl at bread and gra-

nola, made with only the freshest wholesome ingredients. Adrianne Hertel, 800.632.7477.Rubschlager BakingFeatures classic Cocktail breads,

Rye-Ola breads made with 100% rye, European-style breads, and toasted Mini Chips. www.Rub-schlagerBaking.com.Somerdale Int’lThe No.1 British Cheese exporter

bringing the best British cheese brands to the USA. +441 (823) 3221 80; www.cheesefrombritain.com.Venus Wafers, Inc.Venus’ Deli-catessen brand crack-

ers, breadsticks and fl atbreads complement your cheese, meats and salads, and delight your cus-tomers. VenusWafers.com.WMMB

TKSERVICESAvenue Z Writing SolutionsCrafting the right words for your

website, press releases and mar-keting materials. Just in time for the Show! www.avenuez.net or [email protected].

ProduCTS

ServiCeS

visit the What’s New, What’s hot! showcases

at the Javits Center, Level 2, North Concourse at the Summer Fancy Food Show June28-30.

Better-f

or-you snac

king is better for everyone!

Better-for-you snack crackerswww.venuswafers.com

New!


JUNe 2009 77



To request additional information, go to: www.specialtyfood.com/infolinkTo request additional information, go to: www.specialtyfood.com/infolink

SPeCiAl AdverTiSiNg SeCTioN



what’s new

Maddy’s Sweet

ShopFlathau’s Fine Foods

Maddy’s Sweet shop offers

a full line of handmade

shortbread cookies. All

flavors are available in

cartons and a selected

few in tins. Cartons are

also offered in a 36 count

shipper display. Contact:

Flathau’s Fine Foods, 211

Greenwood Pl., Hattiesburg,

MS 39402; 888.263.1299;

Fax: 601.544.2333;

[email protected]; www.flathausfinefoods.com.

what’s new

gourmet Fudge BarsFudge Fatale

Award-winning

line: all natural,

soy & gluten free.

Fudge Fatale

Fudge bars are

not only delicious but are also shelf stable and can withstand temperatures

approaching 90°. Original, Walnut, Peanut Butter & Espresso Fudge.

Dessert sauces are packaged in exquisite decorator wave jars. New

is our 3 oz. Grab N’ Go bars. Contact: Greg M. Bloom, Fudge Fatale,

32422 Alipaz, Ste. G/P.O. Box 962, San Juan Capistrano, CA 92675;

800.809.8298; Fax: 949.240.3086; sales@ fudgefatale.com;

www.fudgefatale.com.

what’s new

Mushrooms &

gourmet Products

oregonMushrooms

Carries fresh and dried mush-

rooms, truffle and mushroom

products, salts, spices and

more. Dedicated to customer

satisfaction. We offer custom

sized retail packs to stores.

Customers range from the at-

home chefs to grocery stores to

restaurants. We maintain high

quality that the other compa-

nies cannot match. Contact:

Oregon Mushrooms, 11489

Red Wing Loop/P.O. Box 1025, Keno, OR 97627; 800.682.0036; Fax:

541.850.2512; [email protected]; www.oregonmushrooms.com.

what’s new

gourmet Sea Salt

CollectionsThe SeaSalt Superstore LLC

Caravel Gourmet proudly

offers one of the most extensive

gourmet salt collections in the

world. Choose from 5 different

natural sea salt collections (Exotic,

Smoked, Bacon, Natural &

Assorted) with 4 different salts in

each multi chambered container.

Bright, attractive display boxes

are available at no charge. Free

shipping. Contact: Scott Mackie,

The SeaSalt Superstore LLC, 10711

Evergreen Way, Ste. A, Everett, WA

98204; 866.999.7258; Fax: 425.353.8148; [email protected];

www.seasaltsuperstore.com.

what’s new

New Foodservice Size

Wing-time,inc.

Same great wing sauces from Wing-

Time in new 1 gallon sizes for the

foodservice industry. Easier to handle,

pour and store than previous 5 gallon

pails. Mild with Parmesan, Medium,

Hot, Garlic with Parmesan and Super

Hot. Gluten-free, sugar-free, all-natural

& preservative-free. 13 oz. bottles

too. Product of U.S.A. Contact: Wing-

Time, Inc., P.O. Box 775003, Steamboat

Springs, CO 80477; 970.871.1198; Fax:

970.871.1215; [email protected];

www.wingtime.com.

natural & organic

Fastachi Cranberry

Nut MixFastachiHand-roasted, hand-mixed,

and hand-packed at the peak

of freshness, flavor enhanced

with only sea salt. A one-of-

a-kind twist that leaves a tart,

salty taste dancing on your

tongue. Its chewy and crunchy

texture of cranberries and nuts

will keep you coming back

for more. Available in snack

and bulk sizes. Contact: Susan

Etyemezian, Fastachi, 598 Mount

Auburn St., Watertown, MA

02472; 800.466.3022; Fax:

617.924.8844; wholesale@

fastachi.com; www.fastachi.com.

aPRiL 2009 49New 1/6 page ad size!

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iaLtyFo

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5

iSSue order due ArT due ShoW CoverAge FeATureS ANd highlighTS

January/February 11/24/2009 12/2/2009 Winter Fancy Food Show issue• Building Your Business Through Social Media • Foods in Focus: Cutting-Edge Condiments• Cheese Focus: Pricing Strategies• Candy Counter: Year-Long Holiday Merchandising Guide• Natural Selections: New Consumer Movements: Glocalization and More• Buyers’ Picks: New Hot Beverages• Brand Spotlight• Category Spotlight: The Upgrading of Chilean Wine• Cuisine Spotlight: Canadian Food Trends•

March 1/25/2010 2/1/2010 Natural Products Expo West Bonus Distribution• International Home and Housewares Show • Bonus Distribution

Gluten-Free: The New Staple • Foods in Focus: Foods of New Zealand• Natural Selections: What is Biodynamic?• Buyers’ Picks: Organic Beverages•

April 2/22/2010 3/1/2010 State of the Specialty Food Industry 2010 • Foods in Focus: 5 New Flavor Trends in Summer Sauces• Cheese Focus: Brie: Interpretations from Around the World • Buyers’ Picks: Picnic Products•

May 3/25/2010 4/1/2010 Bouncing Back From a Crisis• Foods in Focus: Artisan Beer• Candy Counter: Functional Candies• Buyers’ Picks: Chips and Salsas•

June 4/28/2010 5/4/2010 Summer Fancy Food Show Preview• International Dairy-Deli-Bakery Show • Bonus Distribution

Outstanding Retailers of 2010• Foods in Focus: U.S. Regional Sandwiches • Cheese Focus: Today’s Flavored Cheeses• Buyers’ Picks: Indian Foods•

July/August 5/25/2010 6/1/2010 Summer Fancy Food Show issue• Increasing Your Sales Ring • Foods in Focus: Kid’s Corner: Specialty Baby and Toddler Food• Cheese Focus: New Exports from Europe• Candy Counter: Alcohol-based Candies• Natural Selections: Taking a Conventional Farm to Organic • Buyers’ Picks: Nut Butter Products • Brand Spotlight• Cuisine Spotlight: French Cuisine in America Today• Category Spotlight: Hummus•

September 7/28/2010 8/3/2010 Natural Products Expo East• SIAL Paris Bonus Distribution•

2010 sofi™ Gold Winners• Foods in Focus: What’s New in Holiday Cookies• Natural Selections: Natural/Organic Center Store • Candy Counter: New Flavor Trends • Buyers’ Picks: What’s Hot in Holiday Gift Baskets•

october 8/23/2010 8/31/2010 Today’s Specialty Food Consumer 2010• Foods in Focus: Trends in Frozen Desserts• Cheese Focus: Cheesemonger Profile• Buyers’ Picks: Lunch Box Snacks•

November/ december

9/28/2010 10/4/2010 2009 Winter Fancy Food Show Preview• Not Business As Usual: Going Against Convention• Philanthropic Awards • Foods in Focus: Foods of Portugal• Buyers’ Picks: Superbowl Snacking • Brand Spotlight•

2010 Planning Calendar

5


Specialtyfood.com at a glance:• The most-visited site in the industry with 185,000 visits and 1.3

million page views per month.• Your BEST Connections: Exposure to thousands of visitors with

rotating banners – prices start at $455 for Specialty Food Magazine advertisers.

• The hub of the specialty food industry with the most comprehensive searchable product database in the trade.

• 80 percent of all Fancy Food Show registrants visit the site to register for the Shows!

Specialtyfood.com The Most-Visited Site in the Industry

Specialty Food News Daily Online News to 53,000 Subscribers

Redesigned and updated in Winter 2009BoNuS BuY!

30% discount for Specialty Food Magazine advertisers

The Trade’s Leading Online Platforms

Specialty Food News at a glance:• The most popular newsletter in the industry, delivered to 53,000

subscribers daily! • Maximum online visibility to the industry’s most influential buyers... Hottest trends and most up-to-date statistics in the trade.• Your BEST Connections: Reach 53,000 subscribers in one day for

as little as $196.

7

Fast Facts from the 2009 Summer Show:• 85% of all Show attendees either authorize or recommend purchasing decisions • 50% of buyers placed orders at the Show

• 90% said the Show helps them monitor the latest trends and stay up to date • 89% said the Show helped them create new business contacts/relationships

Your BeST Connections: Stand out to Fancy Food Show attendees for as little as $100!

Get the Most out of Your Fancy Food Show Investment

The Fancy Food Show directory

Draw buyers to your booth by advertising in • the definitive on-site resource.Larger, 8-1/8 x 10-7/8 format is easier to • use with a larger exhibit floor map and expanded product and brand indexes.Specialty Food Magazine• advertisers receive a 10% discount on advertising in the Directory.Order deadline for • Winter: November 23, 2009 (Materials Due: December 4, 2009); Summer: May 10, 2010 (Materials Due: May 19, 2010)

Specialty Food Magazine

Aggressive Bonus Distribution at the Fancy • Food Shows in the January/February (Winter) and July/August (Summer) issues.See pages 3-4 for details.•

Specialty Food News Show daily edition

Promote your products in this daily update • of product picks and announcements from the Fancy Food Shows.Sent to more than 53,000 subscribers.• Published daily starting the week before • each Show and ending on the last day. Rates on page 9.•

What’s New, What’s hot! Showcases

Catch buyers’ eyes with this targeted • showcase. It’s the only area of the Show organized by category.Choose to display products among three • categories: What’s New, Natural & Organic Foods and Gift & Holiday.

M A G A Z I N E ®PRODUCTS • TRENDS • BUSINESS INSIGHTS M A G A N E ®


JUNE 2009

Trendy Deli Meats • Premium Alpine Cheeses • Money-Saving Service Strategies

THE MARKET & MORE

STRAUB’S MARKETS

TASTE UNLIMITED®

TONY CAPUTO’S MARKET & DELI

WOODSTOCK FARMERS’ MARKET

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54TH SUMMER FANCY FOOD SHOW®

JUNE 29-JULY 1, 2008 • NEW YORK CITY

Owned and Produced by The National Association for the Specialty Food Trade, Inc.

OFFICIAL SHOW DIRECTORY

CATEG

ORY

fancyfoodshows.com

connecting youwith a world of

food & fresh ideas

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1x 4x 6x 9x

Full page $4880 $4152 $3904 $3664

2/3 page 3904 3320 3120 2928

1/2 page 3416 2904 2736 2568

1/3 page 2440 2080 1952 1832

1/4 page 1952 1664 1560 1464

Outside Back Cover 4168

Other preferred positions 3848

1x 4x 6x 9x

Full page $6100 $5190 $4880 $4580

2/3 page 4880 4150 3900 3660

1/2 page 4270 3630 3420 3210

1/3 page 3050 2600 2440 2290

1/4 page 2440 2080 1950 1830

Outside Back Cover 5210

Other preferred positions 4810

2010 Rate Cards

1x 4x 6x 9x

1/2 page 2440 2074 1952 1830

1/3 page 1625 1381 1300 1219

1/4 page 1220 1037 976 915

1/6 page 815 693 652 611

1x 4x 6x 9x

1/2 page 2928 2488 2342 2196

1/3 page 1950 1657 1560 1463

1/4 page 1464 1244 1171 1098

1/6 page 978 832 782 733

Display Advertising

Marketplace Display Advertising Marketplace/What’s New, What’s Hot! Advertising

Specialty Food Magazine

1x 4x 6x 9x

Listing 570 480 450 410

Display Advertising

DISCOUNTED NASFT MEMBER RATES (NET)

What’s New, What’s Hot!

1x 4x 6x 9x

Listing 210 180 160 150

Marketplace Express

NON-MEMBER RATES (NET)

1x 4x 6x 9x

Listing 252 216 192 180

Marketplace Express

All rates are per insertion and net of 15% agency discount

1x 4x 6x 9x

Listing N/A N/A N/A N/A

What’s New, What’s Hot!

All rates are per insertion and net of 15% agency discount

9

SPECIALTY FOOD NEWS RATESSpecialty Food Magazine• advertisers receive a 30% discount on advertising on Specialty Food News

Non-member NASFT Member

Non-Advertiser SFM Advertiser Non-Advertiser SFM Advertiser

1 day $350 $245 $280 $196

1 week 1,400 980 1,120 784

1 month 4,550 3,185 3,640 2,548

3 months 11,550 8,085 9,240 6,468

6 months 18,900 13,230 15,120 10,584

1 year 29,400 20,580 23,520 16,464

Show Daily 2,450 1,715 1,960 1,372

SPECIALTYFOOD.COM BANNER POOL RATESBanners rotate in a random pool giving all advertisers equal exposure.•

Specialty Food Magazine• advertisers receive a 30% discount on advertising on specialtyfood.com.

Non-member NASFT Member

Non-Advertiser SFM Advertiser Non-Advertiser SFM Advertiser

1 Month Rate $1,405 $984 $1,125 $788

3 Month Rate 1,125 788 900 630

6 Month Rate 900 630 720 504

12 Month Rate 810 567 650 455

Non-Advertiser Specialty Food Magazine Advertisers

Full page $2250 $2025

2/3 page 1912 1721

1/2 page 1760 1584

1/3 page 1385 1247

1/4 page 1247 1122

Cover 2 2700 2430

Cover 3 2700 2430

Cover 4 3005 2705

Enhanced Listing enlarged listing on highlighted

background

100 100

Insert 4x6 printed by advertiser 3705 3335

Bellyband printed by NASFT 5545 4991

The FANCY Food ShoW oPPorTuNiTieSFaNcyFooDSHoWDirEctory

Draw buyers to your booth by advertising in this invaluable on-site • resource.Large, 8-1/8 x 10-7/8 format is easy to use with a large exhibit • floor map and expanded product and brand indexes.Specialty Food Magazine• advertisers receive a 10% discount on advertising in the Directory.

oN-SitEWHat’SNEW,WHat’SHot!SHoWcaSES

half-shelfwith one sales

leads ID#

full-shelfwith one sales

leads ID#

full-case8 spaces, one sales leads ID#

Display showcase space only at the Fancy Food Show

$220 $440 $1,760

All rates are net of agency discount




ALL RATES ARE PER MONTH

www.specialtyfoodmedia.com

Specialty Food Magazine and official Show directory Specifications

Trim size for all publications: 8-1⁄8” x 10-7⁄8” (206 mm x 276 mm)• Printing process: Web offset• Binding: Perfect bind•

Page dimensionsLive Area/Safety: 7" x 10"• (178 mm x 254 mm) Keep all text and key images within these dimensions.Trim Size: 8-1⁄8" x 10-7⁄8"• (206 mm x 276 mm)Bleed Size: 8-3⁄8” x 11-1⁄8"• (213 mm x 283 mm) Includes the required 1⁄8” bleed allowance on each side.

electronic File requirementsPDF files (particularly PDF/X-1a type) are preferred. When creating a PDF/X-1a file, a postscript document should be generated from the native application file prior to preparation. To review how to create a proper PDF/X-1a file, visit: www.adobe.com/designcenter/acrobat/articles/acr8ap_pdfx_02.html or www.prepressure.com/pdf/basics. If you are unable to provide a PDF, we can accept Macintosh files created in Adobe Illustrator, Photoshop or InDesign. No oTher ProgrAMS Are ACCePTed. We cannot accept files created in Microsoft Word, excel, Powerpoint, Corel draw, Publisher.

The advertisement file should be the correct final size and include clear indications of trim lines and registration marks. Please set trim and registration marks to the outside of the document. As a back-up (optional), you may also include the working files, graphics and all fonts that are used in a stuffed (compressed) folder.

Prior to creating the PDF, the following details must be checked:Images must be a minimum resolution of 300 dpi. • Photos downloaded from the Internet are lo-res and NOT accept-able for print. The quality and clarity prohibit us from publishing photos taken from web sites.All colors must be converted to CMYK. We cannot print RGB • colors. Pantone colors must be converted to process.Do not embed color profiles; our preflight software will void them.• Trapping settings must be correct to avoid overprinting and type • re-flow.

Color ProofsTo ensure accurate color reproduction, the ad file should be accompanied by or followed-up with a press-quality color proof.

Valid color proofs include MatchPrints, Fujiproof, or digital proofs such as an Epson or Iris. Laser, ink-jet or color copy proofs are not acceptable for press reproduction. If a valid proof is not provided, the publisher of Specialty Food Magazine assumes no responsibility for color and content of the final print product.

how to Submit display Advertising Materials

Upload your final ad file to our FtP site (preferred method): http://www.sendspace.com/business-dropbox/1apn3y Follow all instructions on the site to ensure that your ad is sent and we receive timely notification of posting.

Or send your final PDF via e-mail (maximum of 1 megabyte for transmission) to: [email protected]

Or burn your final PDF and support files to CD/DVD, label and ship with a color proof to:

Phyllis Jefferson, Production Director NASFT136 Madison Ave, 12th Floor New York, NY 10016 646.878.0112

inserts Size, folding and content approval of inserts is required prior to acceptance to ensure run ability. Inserts must be printed to publisher’s specifications. Contact your Specialty Food Magazine advertising representative or the production department for more information.

Specialty Food News Banner Specificationsdimensions: 420 pixels wide x 60 pixels high. Materials: .gif or .jpg files accepted. Please provide link for banner. Sorry, no animated banners allowed. Contact your sales representative for information on text banners. Send banner file and instructions via e-mail to: [email protected]

Specialtyfood.com Banner Specificationsdimensions: 135 pixels wide x 100 pixels high. Materials: .gif or .jpg files accepted. Please provide link for banner. Sorry, no animated banners allowed. Contact your sales representative for information on text banners.Send banner file and instructions via e-mail to: [email protected]

2010 Specifications

Full page trim 8-1⁄8” x 10-7⁄8” (8.125” x 10.875”) 206 mm x 276 mm

2/3 page4-9⁄16” x 10”(4.563" x 10") 116 mm x 254 mm

1/2 page vert.3-3⁄8” x 10” (3.375" x 10") 86 mm x 254 mm

1/2 page horiz.7” x 4-7⁄8” (7" x 4.875") 178 mm x 124 mm

1/2 page island4-9⁄16” x 7-1⁄2” (4.563" x 7.50") 116 mm x 191 mm

1/3 page square4-9⁄16” x 4-7⁄8” (4.563" x 4.875”) 116 mm x 124 mm

1/3 page vert.2-3⁄16” x 10” (2.188" x 10") 56 mm x 254 mm

1/4 page3-3⁄8” x 4-7⁄8” (3.375" x 4.875”) 86 mm x 124 mm

Sizes below are shown as fractions, decimals and metric.Updated February 15, 2010


Terms, Conditions and Important Information about Advertising

Although a variety of factors determine ad positioning, most advertising placement is based on ad size and frequency (the number of insertions contracted within a 12-month period). Covers and preferred positions are sold on a first-come, first-served, non-cancelable basis.

Cancellation for all other advertising must be made in writing prior to the applicable published space reservation closing dates. The full ad price will be charged for any cancellations made after the published closing date.

All advertising is subject to 30-day terms from date of invoice unless pre-paid by check or credit card. Agency and member discounts may be voided if payment is not received within 30 days. Contract advertisers will be short-rated to the appropriate rate if the number of ads upon which the rate was based is not placed within the 12-month period beginning with the month of the first contracted insertion.

The Publisher will assume responsibility for errors caused by the printing or production process if your ad is significantly different from the furnished, valid proof. The Publisher will issue a make-good insertion accordingly. The Publisher assumes no responsibility for the content of advertising.

Opinions stated in advertising are solely those of the advertiser. The Publisher reserves the right to reject any advertisement.

The advertiser agrees to indemnify and protect the Publisher from any claims resulting from the advertiser’s unauthorized use of any name, pho-tograph, illustration or text protected by copyright or registered trademark. If the Publisher determines that an advertisement simulates editorial content, it must carry the word ADVERTISEMENT at the top in a minimum of 10-point type.

The Publisher is not liable for delays in delivery and/or non-delivery in the event of an Act of God, action by any governmental or quasi-governmental agency, fire, flood, insurrection, riot, explosion, embargo, strikes, whether legal or illegal, material or labor shortage, transportation interruption of any kind, work slow-down, or any condition beyond the control of Specialty Food Media affecting production or delivery in any manner.

Reproduction materials (original photos, art, color separations, etc.) will be returned following publication only to those advertisers who request it in writing. Such materials are held at Publisher for six months following each issue, after which they are discarded.

AdvertisingMatt Thomas Publisher 646.878.0174 [email protected]

display & Banner Ad MaterialsPhyllis JeffersonProduction [email protected]

Marketplace/What's New, What's hot!/enhanced listings Cynthia Eisemann Media Services646.878.0138 [email protected]

Advertising Contacts

M A G A Z I N E ®PRODUCTS • TRENDS • BUSINESS INSIGHTS M A G A N E ®


OCTOBER 2009

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m a g a z i n e ®Products • TRENDS • BUSINESS INSIGHTS

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National Association for the Specialty Food Trade, Inc.

Tel: 212.482.6440; Fax: 212.482.6459


your best connection to specialty food...

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