The definition of specialty food can vary considerably, and as a result, it can be difficult to measure the size of the industry. Mintel defines “specialty food” as “anything that is above average in quality or price”, while in a specialty food industry study, the Value Chain Management Centre (VCMC) defines the industry within four categories: ethnic foods, foods that are produced in compliance with religious dietary laws, specialty diets, and gourmet and artisan products. On the other hand, managers within retail and foodservice use different characteristics, such as products that are sold in lower quantities than mainstream products, and often garner higher prices, and are specifically branded (Gooch et al. 8).
Another definition from the National Association for the Specialty Food Trade (NASFT), an international not-for-profit business trade association, defines specialty food as: “Foods and beverages that exemplify quality and innovation, including artisanal, natural, and local products that are often made by small manufacturers, artisans and entrepreneurs from the U.S. and abroad” (“About the NASFT”).
Despite varying definitions, this report further examines the rapidly expanding specialty food industry within North America, the various consumer and demographic trends impacting and driving market growth, and potential opportunities for Canadian producers and exporters.
