In this issue

Our Specialty Food Marketing Discussion Forum

Notes and Comment

All About Food Labels

Specialty Food Resources

Insurance Issues - Product Liability

Our Specialty Food Marketing Discussion Forum

THE "ONE STOP" WEB SITE DEVOTED EXCLUSIVELY TO SPECIALTY FOOD MARKETING and for anyone interested in any aspect of Specialty Food marketing.

To give you an idea of the potential vitality and pertinence of our Discussion Forum, here are some examples of the comments submitted to specialty food resource in the past 30 days:

?We have a family recipe that is selling in several stores in the area and we want to get it to market. It is an organic premium cookie.?

?I am looking for two types of commercial equipment. Used commercial pasta equipment (tried ebay) and the type of equipment that you fill small jam or jelly sample packs that are used by restaurants etc. Also the place to buy the packs and covers. Example would be Smuckers or Knotts Berry Farm. I want to be able to put my products in the individual size at home. Thank You.?

?I have a seafood/poultry sauce that I am trying to get on the market?

?I have your book, have launched my product at the Summer Fancy Food show and now need to know how do I locate sales reps and/or brokers.?

?I own you book and appreciate the effort you have put into making it available. I have a question as to the proper naming of a specific ingredient on my products label namely, Goji Berries. Although they are not very commonly known I would prefer to use the term Goji Berries rather than the scientific name Lycium. Do you know what might be a good resource to find out if Goji Would be an acceptable name to list as ingredient name? Thanks in advance for any information!?

?I have started a business - and have produced a BBQ sauce from my own recipe that is low in calories, carbs and sodium. There is nothing like it on the market. But, I need help getting it marketed. I need a food broker. Do you have any ideas? Thanks.?

?My mother makes the best pork BBQ my family and friends have ever tasted and we are trying to get some information on how to start selling it in grocery stores and supermarkets? What would be the first step??

?I have a product that I would like to put on the market but don't know how to start. Where can I get information on doing this immediately??

?How can I get my excellent 6oz fish cake on the market, I have been making this for two years now making it for local restaurants, family, co-workers and even Phillips food corporation in Baltimore Maryland to taste it and they gave it an 8 out of a scale from 1 to 10, I get great reviews from the product AND THAT IS WHERE IT STOPS! PLEASE CAN YOU HELP ME??

"I am searching for a food consultant in the San Francisco Bay Area to help me enter the commercial food business. I need help to convert my recipe into a certified, professionally manufactured food product (with full FDA compliance), find a copacker, walk me through all the necessary laboratory food testing & analyses services required to be FDA compliant, Nutritional Facts Statements, Ingredients Statement, Weights & Measures Statement UPC, etc. My product is a baked good, specifically a gourmet cookie. Can you offer any suggestions?"

Go to SpecialtyFoodResource.com!

Just click here and make your statement or ask your question.

Dear Stephen,

Welcome to the 10th issue of Food Entrepreneur eZine (FE). As one of our more than 1,500 subscribers, you are invited to submit articles for publication in future issues of FE.Topics are welcomed that impact almost any aspect of specialty food marketing. We will be happy to help.

In this issue:

1. Notes and Comment - FE speaks zSweet founder Tim Avila about his new sugar sweetener that is zero calories and has zero glycemic effect. Click here to read more.

2. All About Food Labels - We asked Food Consulting Company's Karen Duster, and On the Menu's Julie Bush about state versus federal labeling regulations. Here are their comments:

Food Consulting Company believes that the bill as written would have minimal impact on existing food labels and would be viewed by food manufacturers as a good thing. The bill must be passed by the full U.S. Senate and signed by the President before becoming law. Uniform standards for food labeling are always helpful, whether it's synchronicity between FDA & USDA regulations or between the federal and individual state governments.

On the Menu does not support the National Uniformity for Food Act. Although we find the idea of having one, uniform federal standard for food labeling appealing, it is not worth the price of losing California and other states? efforts towards improved food-safety labeling. Perhaps the federal government can raise, rather than lower standards on food labeling?

3. Specialty Food Marketing Resources

4. Insurance Issues

5. 4th Edition of "the" book

6. Web Site Design

7. Complete FE Contributor Listing

We invite and welcome your comments. Let's work together to learn ways of succeeding in specialty food marketing. Stay tuned...

Wishing you great profits!

Steve

Stephen F. Hall
Author, "From Kitchen to Market"
Editor, Food Entrepreneur eZine

·  Notes and Comment

1. A Specialty Food Marketing Mini Case Study: Comment from zSweet Founder

2. Natural Products Expo East - Get ready for this October show in Baltimore. Contact www.expoeast.com for more information.

3. Click here for a Complete Listing of FE Contributors

4. Future Issues of Food Entrepreneur eZine:

- All about Rutgers University Food Innovation Center.

- "Minority certified." Many so-designated firms can get an edge. What does this mean to you?

- Office Management - Ideas about products, software and service requirements. This will include comments on email management services (for newsletters such as FE)

Click on the email address below left [steve@specialtyfoodresource.com] to let us know what other areas you would like us to address.

·  All About Food Labels

Good counsel from two professional firms -

Food Consulting Company's Karen Duester includes the following tropics in the latest edition of Food Label News:

- Reader Q&A Spot: "Which is best for getting nutrient value for my product, laboratory or database analysis?"

- Helpful Sources for Food Label Rules

- Fruits, Vegetables, Fish - Voluntary Nutrition Labels

- Food Labels Help for Export to the European Union

- Service Tip: Voluntary "Best Before" or "Use By" Dates

Readers of Food Label News can submit their food label questions free of charge for possible publication in the IQ&A Section of Food Label News.

To read the latest issue of Food Label News, click here.

On The Menu's Julie Bush offers nutritional analysis, labeling and marketing services, and comments on the benefits of nutrition analyses.

Not all businesses are required to label their food products; however, even if you are exempt, you may still want to consider nutrition labeling for your product. Click here to find the five compelling reasons why.

·  Specialty Food Resources

In the coming months, we will wade into our extensive resource listing to develop annotations as to the relative value that each listing has for the specialty food entrepreneur. We welcome your comments and ideas.

Visit our free resource center

·  Insurance Issues - Product Liability

A primer on Food Product Liability Insurance from the Insurance People of North Carolina.

Click here to read more.

·  The 4th Edition of "From Kitchen to Market" is Available! [4th Edition makes it a CLASSIC!]

·  Build and Manage Your Own Website!

·  AGENDA - North Carolina Specialty Foods Conference