Notes from the import trade.
Practical reads on sourcing, importing and building a premium international food program — written for the buyers we work with.
How to vet an international food products supplier
Before you sign with any importer, there are seven questions that separate a reliable partner from a risky one — from traceability and lab analysis to buffer inventory and reorder discipline. Here’s the checklist we’d use ourselves.
More from the F&H desk.
Why Algerian olive oil belongs on premium U.S. shelves
High-altitude groves and traditional cold-pressing give Algerian oils a distinctive profile American buyers are only beginning to discover.
Private label vs. branded import: a buyer's guide
When does it pay to build your own line, and when should you stock established brands? We weigh margin, speed and risk.
Reading a spec sheet for premium natural ingredients
Acidity, moisture, origin, lot codes — a quick tour of the numbers that actually predict quality and shelf life.
Sourcing notes, a few times a quarter.
No spam — just practical insights on importing and the premium food supply chain, plus the occasional new-product alert.