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2013舌尖上的新潮流

2013舌尖上的新潮流

Mina Kimes, Beth Kowitt 2012-12-25
2013年,全球餐飲業(yè)將涌現新的潮流,,席卷從精品快餐到創(chuàng)意料理的各級餐廳,。中國流行的醋飲和酸味啤酒等產品也有望隨著酸味食品的流行走向更廣闊的市場,。

供應商自營商店

????食品原材料供應商們受夠了把產品擺上零售商貨架的艱苦努力,,他們開始建立自己的實體店。這個由哈根達斯(Haagen Dazs)引領的風潮正逐漸壯大,。達能(Dannon)和朝巴尼(Chobani,,希臘酸奶巨頭——譯注)最近都在紐約開張了自營的酸奶店,而百味來(Barilla,,意大利食品原料公司——譯注)的自有品牌意面館明年也將開張,。食品咨詢公司鮑姆+懷特曼(Baum + Whiteman)的總裁邁克爾?懷特曼說:“這種方式能將自己的產品實實在在擺到消費者面前,公司能自己控制產品的形象,?!?/p>

Supplier-owned stores

????Food suppliers, tired of fighting to get their products on grocery shelves, are starting to open their own brick-and-mortar shops. The trend, which was pioneered by Haagen Dazs, is gaining steam: Dannon and Chobani recently launched their own yogurt stores in New York City, and Barilla is opening branded pasta restaurants next year. "It's a way to put something tangible in front of customers, where you can control the image," says Michael Whiteman, president of food consulting firm Baum + Whiteman.

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