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Wednesday, September 8, 2010

Ice Cream Joins Cheese, Chocolate In Artisan Trend


A gelato company in Washington, D.C., is a model of a big trend in the food industry: going artisan. Plenty of people seem willing to pay the higher prices of vendors that use locally sourced products and make smaller batches. A dairy in Pennsylvania is Pitango Gelato's source for the high quality ingredients and natural flavors it sought.

Listen here to the 3-minute news piece from NPR News Radio

Tamara Keith, NPR News Radio, August 31, 2010




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2 comments:

  1. David SprinkleSeptember 8, 2010 at 10:10 AM

    Listen as Kara Nielsen Trendologist at the Center for Culinary Development discusses the Artisan food trend.

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  2. David SprinkleSeptember 8, 2010 at 10:12 AM

    For a look at the Culinary Trend Mapping study on Artisan Foods please visit:
    http://www.packagedfacts.com/Artisan-Foods-Culinary-2700356/

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