Specialty Food Association members have been highlighted in various news outlets for their impact on the industry. Paro, Whoa Dough, and Elmhurst 1925 were recently featured for their innovations.
In a Food Business News article about the entrepreneurs innovating specialty food categories, South Asian maker Paro took center stage.
“Startups are creating alternatives to mainstream products and are using creativity as a point of differentiation," according to the report which brought attention to Paro’s brand story: first-generation Pakistani American Umaimah Sharwani channeled her mother’s cooking into the brand’s offerings.
Food Business News also highlighted Elmhurst 1925's dairy-free Sour Cream, which is available in a squeezable pouch. The product uses oat milk and hemp protein.
“Stepping into the dairy-free food category feels like a logical move for Elmhurst,” said Heba Mahmoud, senior director of brand marketing at Elmhurst 1925. “Our mission is to raise the bar in every category we enter by providing consumers with the cleanest, most nutritious, and delicious plant-based alternatives.”
Food Navigator USA gave Whoa Dough the platform to discuss its distribution strategy to highlight the impression the maker is leaving on alternate channels.
The maker of allergen-friendly cookie bar has sought partnerships with American Airlines and schools to grow its business.
Whoa Dough founder Todd Goldstein told the news source that, after launching its first product with the airline company, the maker began moving 8,000 bars a day.