One thing that sets natural food stores apart is the ingredients in what they carry.  Maybe better said - one thing that sets them apart is what is NOT in the products that they carry.  What do you do when one of your customers finds a product on your shelf with a "bad" ingredient in it?

Freshly back (but still a big weary) from a great Expo East in Boston, I am replaying two seemingly different conversations in my head.  They were visits I had with two industry veterans whose opinions I greatly respect - but they appear to be taking very different positions on the role of retailers in the purchase decisions of their customers today.