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Chris Lotito

President of Lotito Foods Master of Food Service and Retail Food Operators Innovation and Food Solutions!


INTRODUCING

RUMCHATA COLD BREW add alcoholic cold brew coffee to your brunch menu today!

RumChata Cold Brewâ„¢, Caribbean Rum, Neutral Spirits With Real Dairy Cream, Natural & Artificial Flavors and Caramel Color, 12.5% alc/vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA, FRAPPACHATA and CHATA are registered trademarks of Agave Loco, LLC.


AUGUST 2020 COVER IMAGE Chris Lolito, Owner & President of Lotito Foods Photo Credit: Aaron Houston PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF JOSH GREEN Chefgreen35@gmail.com CONTRIBUTING EDITORS JENNIFER ENGLISH LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful Peopl,e LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not

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Cover Feature Story

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Brewer Highlight p.07

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Fun, Fresh Summer Recipes From Folios & Cacio-e-Pepe p.32

Products

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“The results we’ve seen since installing the M-iQ have been simply incredible. It uses less water, power, gas and cleaning agents. In our first year, we saved over $30,000 on the cost of supplies and almost $75,000 in payroll costs.” L A R RY G R E E N , P E A K E V E N T S E R V I C E S

The M-iQ flight-type conveyor dishwasher is so smart it actually improves your bottom line. It delivers the perfect balance of cleanliness and efficiency, while minimizing resource consumption. That means less water. Less energy. Less chemicals. And savings that add up fast! Rentals Unlimited (now PEAK Event Services), a premier rental and event company in the Boston area, saves big on labor, water, energy and chemicals, thanks to M-iQ. The company invested in the very first M-iQ dishwashing machine in the U.S. a decade ago, and their investment paid off. After 10 years of using a M-iQ, it is estimated the savings could exceed $1,000,000!

MEIKO’s M-iQ technology has been certified by the internationally known HygCen Institute to inactivate coronavirus in a SINGLE WASH CYCLE.

CELEBRATING 10 YEARS OF MEIKO’S M-iQ FLIGHT-TYPE DISHWASHERS SAVING OUR CUSTOMERS MILLIONS


A million reasons to choose

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ANNUAL SAVINGS

$ 74,646 in labor $ 13,909 in water

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A 10-year savings of

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can save BIG with a M-iQ

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flight-type dishwasher.

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(Independent Fisher-Nickel study)

* Based on the M-iQâ&#x20AC;&#x2122;s first year of operation, it is estimated that PEAK Event Services (formerly Rentals Unlimited), a premier rental and event company in Stoughton, MA, that purchased the very first M-iQ dishwashing machine in the U.S., has saved more than a million dollars.

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Discover The Gold Standard With Radeberger Pilsner Sometimes you have to go to a wine tavern to invent the world’s finest Pilsner. That’s what happened when Five men of distinction got together in a small town outside of Dresden in 1872. They were drinking a forgettable brew and went on to change the beer landscape forever. Just a short distance away in Pilsen, Czech Republic, a small brewery started brewing Pilsner. ‚We can do better‘ they said and got to work. The fact that neither of them knew anything about brewing beer didn’t stop them. Let us paint you a picture: Radeberg just outside of the city of Dresden, the capital of Saxony once one of the most powerful and innovative kingdoms and cultural epicentre at the time. As such, it provided the perfect ecosystem and cultural backdrop for Radeberger Pilsner to be invented and thrive. ‚The Culture Of Taste‘ is the brand’s mission statement and comes directly from the brand’s rich heritage and birthplace.

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The brewery built a state-of-the-art facility. After taste testing water from far away places, they realised that the brewery’s own well water was soft and best suited for this new beer style. They laid a 10 mile pipeline, literally flattened mountains to make room for the brewery, and hired the best brewmaster at the time. What’s so special about Pilsner you ask? Pilsners are comparable to Lager beers, but differ in quality of ingredients and brewing technique. Overall, it’s more refined and elegant in taste and texture. And the brewmasters in Radeberg know everything about it - they’re the inventors of German Pilsner culture after all. Radeberger Pilsner very quickly received recognition from nobles and kings alike. Crowned ‚The Chancellor’s Brew‘, it found its way into the best houses in the world. The brewery knew it couldn’t keep its Golden liquid to themselves. When it was 555678*+*-./'69"8


first exported to the US in 1903, it immediately became a resounding success. By way of New York City, Radeberger Pilsner made its way onto the best draft lines across the country. The premium import beer market was exploding and Radeberger Pilsner took its fair chunk of the market. ‚When you can make it here, you can make it anywhere‘… other markets soon followed. Now, with national distribution, Radeberger Pilsner is enjoyed in the best bars and restaurants across the country. One of the remarkable aspects about Radeberger Pilsner is that every single drop of beer is brewed in Radeberg. One Origin, One Culture, One Taste can be heard over and over again in the brewery. The message is simple: when we drink Radeberger on Mars in 20 years, it will still come from Radeberg,

and it will be brewed according to the same recipe from 1872, says brewmaster Udo Schiedermair. Whether you drink Radeberger in Berlin, Sydney, or Chicago, it was brewed in the same place. Brewing a consistent beer is of the utmost importance, and incredibly difficult to do with Pilsners. This dedication to Pilsner and brewing craftsmanship are unheard of and truly show why it’s the Gold Standard. Part of Radeberger Pilsner’s The Culture Of Taste is, of course, food. Restaurants have always been a focus for the brand as the beer pairs exceptionally well with food. From filet mignon, to fresh fish, to the more down-to-earth Biergarten fare, Radeberger is the perfect compliment to any meal.

Discover Make sure you follow @RadebergerUSA on Instagram and Facebook for regular recipes and more! Need a cold Radeberger Pilsner in your hands in the next 30 minutes? Order on Drizly or Minibar (restrictions apply).


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The Food and Beverage Industries Need a Reputation Risk M a nag e m en t Overhaul By Denise Williamee and Nir Kossovsky There’s ample soul searching by risk management within the food industry strata. How many were prepared with governance, operational, communications, and financial contingencies addressing disruptions caused by the global pandemic? How many customer-facing businesses had effective contingency plans for contactless services or were prepared for the explosion of social justice issues that have required rapid public corporate governance and communications actions? How many had meaningful business interruption insurances? Failure to foresee and plan for a multitude of 21st century enterprise scenarios is another stuck fork in an obsolete 20th century notion of enterprise risk management. The entire current apparatus—governance, leadership, processes and insurances—is not engineered to mitigate the greatest risk to the value of an enterprise, which is reputation risk. And what exactly is reputation risk? It is the widespread economic damage from a maelstrom of frightened, mistrustful and angry stakeholders triggered by a real or perceived corporate failure of ethics, safety, security, sustainability, quality or innovation. For companies failing to manage this risk adequately, reputational crises will be painful. Board members will see plaintiffs’ lawyers becoming increasingly successful in holding companies and boards liable under the standards set by the landmark Caremark decision. These cases will be followed by substantial Directors & Officers liability settlements. Financial executives will struggle with perils of liquidity and solvency. Leaders at the helm of the risk management controls will suffer humiliation and disgrace.

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All this pain comes from sudden reputational impairments because when stakeholders are emotionally charged, they boycott, disengage, increase credit terms, reduce credit limits, dump equity shares, demand guarantees, vigorously litigate, turn to regulators and publicly protest. The Blue Bell Creameries case, whose derivative litigation settled pre-trial for $60 million this spring, is illustrative of this outcome. In 2015, a food safety crisis (Listeria outbreak) at ice cream producer Blue Bell Creameries resulted in three deaths. The operational crisis triggered a total product recall, shutdown of plants, and layoffs of employees. But the greatest damage was the go-forward national consumer fear of the product—a reputational crisis. In August of 2015, The New York Times claimed the company faced an “uphill battle to win over consumers” who stopped buying from the company after the first recall and then in January of 2016, The Houston Chronicle acknowledged that Blue Bell was attempting to calm their loyal customer base after finding more possible Listeria. Blue Bell’s reputational crisis (reduced revenues and increased expenses) triggered a liquidity crisis that was resolved only through a dilutive private equity investment. A Blue Bell shareholder filed a derivative suit alleging that directors failed to make a good faith effort to implement and monitor an appropriate oversight system for food safety; a key area of risk to the business. The Defendant’s Motion to Dismiss was granted but on appeal it was reversed, with the Delaware Supreme Court recognizing that Blue Bell’s business relied on consumers trusting that the product was safe. It was found that Plaintiff’s allegations that Blue Bell had “no committee overseeing food safety, no full board-level process to address food safety issues, and no protocol by which the board was expected to be advised of food safety reports and developments” were credible. Prior to the crisis, safety was implicitly assumed. The crisis shook consumer (and investor) confidence. Plaintiffs produced evidence showing weak controls, most critically, an absence of board-level oversight and monitoring. Plaintiffs effectively demonstrated the harm they experienced arising from the operational failure and the cash flow impairments from the reputational crisis. Let’s unpack this case for general lessons. In the past, the standard for protecting against issues related to food safety were executive level operational control processes and insurances for recall and products liability. But today, the peril emerges from the fact that various stake-

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holders—investors, customers, regulators, and employees—have an expectation of governance-level oversight, monitoring, and a reasonably accurate anticipation of future risks. These expectations create reputational value, which executives surveyed recently believe now comprises on average 76% of enterprise value. Most companies currently disclose in their public filings that their reputation is a critical asset and that reputational risk is a material peril. The Board is responsible for protecting the assets of a firm. It is also responsible for overseeing and monitoring mission critical operations. Under both the duty of care and the duty of loyalty, boards therefore have a duty to oversee and monitor reputational value and all that creates a threat to reputational value. In the past two years, dozens of legal cases have cited reputational damage as grounds for litigation with board members increasingly being singled out. However, the legal arena is not the only place board members are being targeted; the court of public opinion is perilous, as well. Tarnished personal and professional reputations, lost board seats and lost future opportunities are now the potential consequences of not overseeing and monitoring reputation value and the subordinate enterprise reputation risk management apparatus.

captives and insurance. An empowered and forward thinking IRG will foresee potential enterprise-level risks posed by future cultural shifts (#MeToo, #BlackLivesMatter), and evolving societal expectations related to corporate brands. While it may be difficult to predict future shifts, an Integrated Reputation Group is empowered to form and activate a rapid response mechanism for evaluating and responding to threats – as PepsiCo recently did, for example, in connection with its Aunt Jemima brand. Companies who adopt and embrace Integrated Reputation Groups will be signaling to stakeholders that they aren’t “following the herd over the cliff” with the traditional ERM model: they are going above and beyond the industry standard to identify and anticipate enterprise-wide risks. It is a powerful, authentic story that stakeholders can appreciate and value that lends to preferential equity investment allocations, bond ratings, and liability insurance costs. It is a story told in executive summary form by reputational value insurance. A consumable goods company’s ERM processes and how its board oversees them can be the difference

between creating a reputational asset or a reputational liability.

Reputational risk can be understood and properly managed only through an enterprise risk management process that extends beyond the outmoded way of thinking and begins by capturing intelligence on stakeholder expectations. The most effective way to accomplish this is to establish an enterprise-wide strategic intelligence gathering and analysis system: customer intelligence from sales, investor intelligence from investor relations, bond market intelligence from treasury, compliance intelligence from legal and corresponding operational intelligence from respective line operations. This task should be owned by corporate and functional silo leaders who understand the true nature of reputational risk. Because reputation risk is a behavioral economic peril, among the leaders comprising this Integrated Reputation Group (IRG) should include professionals who appreciate behavioral science. Operationally, it must have the authority to gather enterprise-wide intelligence, determine the potential costs of upsetting stakeholders, identify material risks and coordinate with executive leadership to deploy departmental resources to meet and manage expectations. An educated IRG will also evaluate the benefits of financing the costs of loss with

Denise Williamee is Steel City Re’s Vice President of Corporate Services, where she heads client relations and education for integrated reputation groups. Dr. Nir Kossovsky is CEO of Steel City Re, which employs principles of informational and behavioral economics to provide reputation risk management and insurance solutions for companies, their officers and directors.

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*Source: Nielsen Total US xAOC (Natural Breakfast), 52 weeks ending 05/16/2020


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Dress Up Your Favorite Summer Cocktails Valley Of Fire 1.5 oz Blanco Tequila .75 oz Orange Liqueur 1 oz Blood Orange Juice .5 oz Fresh Lime 1 oz Simple Syrup Garnish with Dress The Drink Blood Orange Chip

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Test Site Saison

Able Baker Test Site Saison Garnished with Dress The Drink Candied Ginger Cubes

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6 oz Prosecco or Champagne

Blackberry Uzu Tea Mimosa

2 oz Local Good Fortune Tea (Blackberry Uzu) 1/2 oz Fresh Lemon Juice Garnished with a Fresh Lavender Sprig Garnished with Dress The Drink Pear Chip

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Eat A Peach Jameson Irish Whiskey Monin Peach Puree Fresh Lime Juice Garnished with Dress The Drink CUSTOM Earl Grey, Peach, Orange Sugar Salt

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THIS PIVOT IS A DELICIOUS MOVEâ&#x20AC;Ś

From all natural, shelf stable garnishes, to chef inspired seasonings and olive oil powders. We're here to make your creations easier, even exceeding your expectations in flavor and aroma.

14 Blends and 4 Olive Oil Powders to Choose From 4 oz Retail and 16 oz Wholesale

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Outstanding Foods Closes on $5M Financing Round Led By Sternaegis Ventures

LA Laker JaVale McGee Invests in Rapidly Expanding Better-For-You Snack Brand

Outstanding Foods, maker of PigOut Pigless Pork Rinds, announced it has closed a $5M round of financing led by SternAegis Ventures. Additionally, the plant-based brand welcomes LA Laker JaVale McGee to its impressive roster of celebrity investors. With a desire to make plant-based eating Tasty as Hell™, Outstanding Foods creates snacks that everyone, from meat lovers to herbivores, can enjoy mindfully without sacrificing taste or texture. Outstanding Foods is poised for growth thanks to the successful launch of PigOut Pigless Pork Rinds earlier this year, and is preparing to roll out new products with the latest funding round. This additional capital will facilitate faster R&D, nationwide marketing, retail expansion, and team development. “This funding provides us with the opportunity to reach more consumers and give them more ways to snack on great-tasting, healthy, plant-based snacks,” said Bill Glaser, CEO and co-founder of Outstanding Foods. “Consumers have been freaking out over our PigOut Pigless Pork Rinds that are Addictively Delicious and have the same protein content as beef. Soon they'll be able to experience other Outstanding snacks that we feel will be game changers!” Outstanding Foods’ partnership with JaVale McGee, a world-class athlete who has thrived on plant-based foods, will also show athletes, fans, and the world that a healthy protein-packed snack can be both nutritious and delicious.Lovers of traditional pork rinds and newcomers alike will find these guilt-free alternatives to be a slam dunk. “PigOut Rinds are one of the best snacks I’ve tried,” said McGee. “You’d never know they’re plant-based and packed with clean protein to keep you fueled. I’m excited to join their team.” To celebrate the partnership, JaVale gave away a year’s supply of PigOut Pigless Pork Rinds and a signed jersey. Follow @javalemcgee and @outstandingfoods to find out who won + stay up-to-date with new flavor additions such as HOTTER Hella Hot and, launching mid-August, Salt & Vinegar. !""#$%$&'(')*+'$,*+*-./'$$ $$$01+123$4221'

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Is Your Brand Ready for As we transition to a post-COVID-19 world, consumers will look at reality through a new lens, and food and beverage brands will need to adapt. That’s the message of leading brand and design expert  Josh White, Principal and Creative Director of leading NYC-based brand and design agency,  OffWhite Co. With more than two decades of successfully re-inventing brands – from Fortune 500 companies to start-ups – White shared his insights on what we can expect in the “new normal.”   How are consumer preferences changing as a result of the pandemic? After months of self-isolating and physical distancing, followed by the outpouring of solidarity for the Black Lives Matter movement, consumers are craving messaging that is purpose-driven and makes them feel warm, secure and reminds them of a simpler time. Less will be more, but only if it tugs on people’s heartstrings. Last year, Forbes was already suggesting that businesses engage with their audiences on a deeper, more emotional level to remain competitive. Post-pandemic, it will be more essential than ever. COVID-19 and subsequent anti-racist sentiments have forced us to take a collective pause and focus on what’s important — our health, families, homes and others in our community. The good news is that, after being in a shelter-in-place self-preservation-mode, consumers are starting to spend again – as we saw with May’s record 17.7 percent increase in retail sales – yet, with a newfound outlook, they’re spending differently. While their hearts are still close to home, consumers are craving to

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indulge, in moderation. With movie theaters, restaurants, bars, and other entertainment outlets shuttered, they’re increasingly looking for self-satisfying consumption experiences in other ways – particularly online. How can brands respond to these new preferences? Over the last few months, we’ve been approached by numerous food and beverage companies looking to enhance or reimagine their online experience, including businesses migrating their wholesale strategies to an online retail solution. An online presence is no longer a ‘nice to have,’, but a ‘must-have’, and brands that do so in an effective way will come out ahead. The catch is that it must be taken up a notch to offer the engaging, lifestyle experience that today’s consumers are after. PepsiCo, for example, has used COVID-19 as a launch pad to introduce two “feel good” websites offering direct-to-consumer home delivery options. PantryShop.com connects with consumers on an emotional level by offering pantry kits labelled with heartwarming names such as “Rise & Shine,” “Everyday Pantry” and “Family Favorites.” Similarly, the company’s Snacks.com website enables consumers to customize their snacks in a simple, fun and entertaining way, and have them shipped directly to their door.    When it comes to messaging, it's critical for brands to both reaffirm their value commitment to the consumer and be clear about what they stand for. Consumers will gravitate towards brands that not only prove the safety, quality and awesomeness of their products – from ingredients and production process, to packaging and delivery – but also their social responsibility, most notably, their stance on racism and social injustices.

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r Post-COVID-19? Weaving this fundamental social messaging into a brand’s DNA has become more important than ever, as we’re seeing with staple brands such as Quaker Oats, which is retiring its 131-year-old Aunt Jemima brand and logo after acknowledging its origins are based on a racial stereotype.

What can brands do now to prepare for the post-COVID-19 world? In the post-COVID-19 world, themes of comfort, safety, stability and practicality – mixed with an environmental-meets-tech consciousness – will need to be foremost on every brands’ asset checklists.

such as using leading-edge augmented reality to engage customers, as well as seamless online delivery options beyond Amazon (which, as we saw, negatively impacted products that were deemed as “non-essential” during the pandemic). COVID-19 has also caused a surge in environmental consciousness, which was already on the rise pre-pandemic. As the world came to a stop, consumers began to notice and appreciate nature even more, and brands with solid environmental solutions — from plant-based and edible offerings to reusable, biodegradable and zero-waste packaging — will be well positioned for growth.

Take a step back and reassess who you are as a business and how you’re communicating that message to your audience. Are you really in tune with your customers or are you peddling your own idea of what they want or need? Think about how you’re currently resonating with consumers and translating their preferences into your overall brand strategy and assets. Does your brand story, messaging, choice of typography and color, and packaging elements deliver a simple, trusted and inviting feel that today’s consumers relish, perhaps topped with a touch of luxury to address their simultaneous desire for indulgence? Can you adapt your offering, perhaps through a partnership, to provide do-it-yourself home kits that incorporate your products and provide a new level of convenience and comfort for your customers? Anything you do to upgrade your brand’s user experience and interface design (UI/UX), and enhance a “contactless” experience for consumers will put you ahead of the competition as well. Consider options

Josh White Principal and Creative Director of OffWhite Co.

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In Spirit

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Vedad “Vedo” Pitnjakovic is a freelance spirits & cocktail writer and contributing writer for Food and Beverage Magazine. vedo is based out of Las Vegas and has Ten years of experience as a bartender, consultant, and brand ambassador. Follow Vedo On IG & Twitter @V_isabartender

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Lotito Foods Launches New, Innovative Food Solutions Presto Cacio E Pepe sauce starters from the makers of the popular Folios Cheese Wraps will satisfy diverse palates in restaurants and at home. By Debbie Hall

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From Left to right to Lotitos Team at a Major Restaurant Chain Event in Las Vegas Rosario Picone (Lotito Import Manager), Tom Gallina (VP Sales, Lotito Foods), Mary Ann Lotito (R&D Consultant), Chris Lotito, President of Lotito Foods

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Fresh, Fun Recipes for Summer

Folios Pizza With Pesto

Serves 4 4 Parmesan Folios Cheese Wraps 2cups fresh basil leaves (no stems) 2 tablespoons pine nuts or walnuts 2 large cloves garlic

How to make Folios Pizza Crust 1.

Crisp the Folios Wrap for 1 -1/2 minutes in a microwave or until golden and crispy.

2.

Place on a dry paper towel and repeat for the other 3 Folios.

3. Once all 4 are cooked and have cooled, add Pesto & toppings of Prosciutto, Tomato, and a garnish of basil & red pepper flakes

½ cup extra-virgin olive oil ½ cup freshly grated parmesan cheese Dash of salt & pepper

How to Make Pesto

1 cup of Cherry Tomato Prosciutto

1.

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until

Garnish (basil, red pepper flakes)

very finely minced. 2. With the machine running slowly dribble in the oil and process until the mixture is smooth. 3. Add the cheese, salt & pepper and process very briefly, just long enough to combine. Store in refrigerator or freezer.

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Veggie Buddah Bowl

topped with Folios Cheese Crisps

How to Make the Lemon Vinaigrette 1. In a small bowl, whisk together all of the ingredients: Extra Virgin Olive Oil, lemon zest, lemon juice, mustard, salt & pepper. Serves 4

How to Make Cheese Crisps

4 Parmesan Folios

1.

2 Ripe Avocados

2. As soon as removed, use a pizza cutter or sharp knife and immediately cut into rectangular pieces before turning into crisps (about 30 seconds).

1 Cucumber

Make Parmesan Folios chips by placing 1 Folios in the microwave for 1 ½ minutes.

1 Cup of Pea Sprouts

3.

Place on a dry paper towel and repeat for the other 3 Folios.

2 Large Carrots

4.

Set aside.

2 Large Radishes How to Make the Buddha Bowl 1 Cup of Purple Cabbage 1.

Using a Spiralizer, create long noodles out of carrots & cucumber.

2.

Chop Radishes, Pea Shoots, Yellow Bell Pepper & Purple Cabbage.

2 Tbsp Freshly Squeeze Lemon Juice

3.

Cut thin slices of Avocado.

½ Teaspoon Dijon Mustard

4.

In a bowl, add together all ingredients and drizzle lemon vinaigrette on top.

4 Tablespoons of Extra Virgin Olive Oil

5.

Serve & Enjoy.

2 Yellow Bell Peppers ½ Teaspoon Finely Grated Lemon Zest

Salt & Pepper

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Cacio-e-Pepe

Brussel Sprouts

Serves 4

How to Make Brussel Sprouts

~1 lb of brussels sprouts

1. Heat over to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat 4 Tablespoons oil in cast-iron pan over medium-high heat until it shimmers;

6 Tablespoons extra virgin olive oil (4 for the pan and reserve 2 to toss with at the end 5 cloves garlic Chopped 1 teaspoon Salt 1 cup (6oz) Lotito Presto Cacio e Pepe Sauce Starter

put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt. 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. 3. Remove from the oven and add the 2 remaining Tablespoons of Olive Oil and the Cup of Cacio e Pepe. Toss till all brussels sprouts are coated. Serve hot or warm.

Summer Spaghetti

with Presto Cacio-e-Pepe

How to Make Summer Spaghetti 1.

Make your favorite pasta according to package

2.

Follow the directions on any Presto Cacio e Pepe Sauce Starter

3.

Add to Pasta and Mix; Sprinkle on Parmesan Cheese, Red Pepper

4.

Serve Hot or Cold

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Folio Chips

& Guacamole How to Make Guacamole 1. Slice the avocados in half, remove the pit and skin and place in a mixing bowl. 2. Mash the avocado with a fork and make it as chunky or smooth as you'd like.

Serves 4 - 6 3. Add the remaining ingredients and stir together. 4 Cheddar Folios 3 avocados, ripe

How to Make Folios Chips

1/2 small onion, finely dice 1. To make Cheddar Folios chips, place 1 Folios in the microwave for 1 ½ minutes.

2 Roma tomatoes, diced 3 tbsp, fresh cilantro, chopped

2. As soon as removed, use a pizza cutter or sharp knife and immediately cut into triangle pieces before turning into chips (about 30 seconds)

1 jalapeno pepper, seeds removed and finely diced 2 garlic cloves, minced 1 lime, juiced

3.

Place on a dry paper towel and repeat for the other 3 Folios.

4.

Set Aside

1/2 tsp sea salt

Cacio-e-Pepe Caesar Salad

Serves 3 - 4

How to Make Caesar Salad

1 cup 6oz Lotito Presto! Cacio e Pepe

1. ready.

Pasta Sauce Starter (Traditional or Con Picante) 1/4 Cup fresh lemon juice 1 tablespoon minced garlic

Wash, Clean and Pat Dry 1 large Head of Romaine Lettuce and leave in refrigerator till

2. In a large Wooden Salad bowl Place the anchovies, garlic, Mustard and worcestershire sauce at the bottom and smash into a paste.

1/2 teaspoon Worcestershire sauce 1 tablespoon Mayonnaise (or 1 raw egg yolk) 1 tablespoon Dijon mustard 2 anchovy fillets, mashed

3. Add the Lotito Presto Cacio e Pepe, lemon juice, Mayo (or Egg Yolk) and whisk all together. 4. Add the Extra Virgin Olive Oil while whisking. Bring the lettuce from the Refrigerator and tear into 3 chunks.

2/3rd cup extra-virgin olive oil 1 large head romaine lettuce, cleaned and cut

5.

Add to the bowl with croutons, toss everything and serve!

into 1 to 2-inch pieces 2 cups croutons

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H S A E UNL

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S S E N I HAPP With r e e B n e z i e ew German Hef ural Juices Exciting Nat


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Four Ways to Use Your Purpose and Mission to Help Guide You Through Any Difficulty

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By David israel, Founder and CEO of GOOD PLANeT Foods Particularly when the world is navigating a crisis, we all tend to examine our best practices, learn to work more efficiently, make changes in order to work more effectively and rely on the strongholds of the brand. For food brands nationwide, America’s current health crisis has made what we already knew more apparent: our purpose is the force behind each of our decisions. Whether made amidst a crisis or in smooth waters, the most difficult of decisions are always guided by the brand’s purpose. As the food industry faces an unprecedented situation and a volatile climate, we will carry out the lessons we’re learning well beyond our current crisis. Now is the time to lead your team with unmatched leadership, sense of purpose, strength and stability. At Good PLANeT, we’ve examined four primary ways your purpose can significantly propel both your team and your brand forward, helping to overcome the natural inclination so many leaders have in troubling times - the inclination to keep their heads down and retreat. Having a purpose will motivate your team.

Having a purpose will serve as a guiding light. For example, if a brand shares a common purpose of, in one way or another, doing good, those that see success will see the definition of “good” boils down to doing business with integrity, building and honoring the trust they’ve built within their team and with partners, as well as fostering relationships that truly deliver a win-win outcome. A brand’s mission and purpose serves us in all challenges, particularly where trust is concerned – a currency many businesses neglect to trade in. Do you go out of your way to meet the promises you made to a business partner? Does your purpose hold you steadfast to your commitments with complete conviction? How do you react when the industry is facing a nationwide challenge many couldn’t have planned for? Having a purpose that serves as a guiding light means you may be moved to go out of your way to serve your team, your community and your partners, not because they can pay you back but because your relationships with them matter. As brands navigate each challenge, every decision should circle back to your purpose and encourage you to look beyond your bottom line.

Having a purpose will dictate how to speak to your consumers, customers and stakeholders more effectively. It’s important to know how your product resonates with all stakeholders of the brand. Understanding who you’re serving is pivotal to deciding the direction of the brand. Moreover, it can prepare you for continued evolution once you have a grasp of your consumers’ needs, desires and the problems they need solved day to day. At GOOD PLANeT Foods, for instance, we set out to create the best plant-based cheese in the category. However, as we learned who our consumers were, we adapted our purpose to include a stronger focus on our environmental sustainability. Not only will this clarity define the character behind your company, but it will also create confidence throughout your team, as they have the need to make difficult decisions. Your purpose should be so rich that it bleeds into every aspect of your brand.

Once your purpose is solidified, leaders must engage teams to ensure that the entire entity is functioning as of one mind. This is paramount in building any brand. As a leader, you should make clear to your team two things: You want to be the leading brand in your respective category. You want to serve your consumers and their communities as a brand that truly cares Motivating your team with dollars may work for a short time – and when you’re not in crisis – but it isn’t a sustainable model. Instead, noteworthy brands have found true passion is fueled by tapping into their team’s natural desire to make an impact. If your team isn’t attached to your purpose emotionally and intellectually, they’ll likely go astray. Across the board, they should know you’re going to do what you say you’re going to do, and in turn, they’ll learn to be strong advocates, resilient employees and brand champions.

Having a purpose will allow you to pivot when it’s game time… and pivot back. At the end of the day, your purpose should help you make quick, decisive and strategic decisions. As food brands have considered ways to mobilize during the current health crisis, many have been led, first and foremost, by their relative purpose. Consider successful brands and their approach to recent industry challenges. The pandemic of 2020 caused a majority of foodservice to come to a standstill, dropping 85 percent of our own foodservice business. But by keeping purpose top of mind, some brands have made last minute, strategic decisions very quickly. This was also the case with our new plant-based cheese brand once it was evident that the brand had an abundance of product that was not being used: 1. Knowing that product needed to ship, we created new opportunities for our retail partners, keeping shelves stocked -- at a time when it was difficult for many to do the same. All the while, we continued to make new connections and build new relationships. 2. The Brand also moved more quickly to a direct-to-consumer strategy. Creating and launching our own online store was important for us to do efficiently, as it served a dire need in this specific climate. 3. With surplus product, the Brand made a series of large donations to area food banks, organizations in need and through community pop-up events. For us, it was an obvious decision to make. Put simply, it’s who we are. We wanted to do good. We wanted to help others. Food was simply the vehicle by which we got to do so. We weren’t focused on the dollar; we were just building relationships with our community.

No one could have planned for the COVID-19 crisis, and many crises that we encounter in the future will not have any warning. However, your brand can bolster its confidence in tomorrow by leaning on a solid purpose. Start now by allowing it to guide your brand, your team and each of your partnerships.

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56


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Nature’s Eats Unveils New Almond Flour Innovation

!"#$%&'()*'#$+,'$-&.,/0$1&).234$ + New proprietary blend + Performs like all purpose flour + Kosher, gluten free, dairy free + Non GMO, paleo, vegan, low carb and keto friendly + Great source of vitamins Nature’s Eats, a privately held, family-owned brand of Texas Star Nut & Food Company, today announced launch plans for a new almond flour that performs, bakes and rises similar to traditional all purpose flour. The advanced baking formulation will be a first of its kind on the market as demand for almond flour skyrockets and consumers seek healthier cooking options. The Ultimate Nut Flour: Almond+, a proprietary blend of almond flour and other natural ingredients, will not only rise better than other almond flours it will be nutritionally superior to processed flours and can be easily substituted in existing recipes to bring a deliciously healthy taste and texture. The launch is well timed as Future Market Insights (FMI) forecast the global almond flour market will grow at a CAGR of 8.3% between 2019 and 2029. The rise is credited to the fact that consumer interest in paleo, keto, and gluten-free diets and healthier food substitutes become mainstream. The one to one almond flour mix is all natural, kosher-Star K certified and has an enhanced bake and rise formula which means no need for conversion tables as all ingredients are included and ready to use. Friendly for gluten, grain or wheat free diets, almond flour is also lower in carbs and higher in protein, which makes it a healthier choice. It can be used to make gluten free crackers, breads, cookies, donuts, or as a breading for vegetables and meats. Almond flour has many well-being benefits and is full of vitamins and nutrients. It is rich in magnesium and Vitamin E, as well as manganese, copper, and phosphorus. One ounce of almond flour contains over 6 grams of protein and 3 grams of fiber, making it a great healthy alternative for baked goods. "Nature’s Eats is committed to showcasing the benefits of nut flours in new and innovative ways," said John Taylor, President and CEO for Nature’s Eats, “Our

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mission is to set a new standard for high-quality, delicious ingredients which enable consumers to practise healthier and more adventurous home cooking. The Ultimate Nut Flour: Almond+ will bring new life to baking by enhancing taste, usability, performance, versatility and product longevity. We’re excited to bring a key ingredient for innovative cooking to match market demand and expected growth.” The Ultimate Nut Flour: Almond+ is low carb gluten-free, cholesterol free and keto and paleo friendly for special diets. The 16oz convenient re-closable bags will retail at the same great value to Nature’s Eats natural, flavorful nut flour product range which includes Pecan, Cashew and Walnut. Nature’s Eats nut flour products are available nationwide through Amazon as well as in US mainstream and natural grocers. Retailers that have embraced Nature’s Eats include Kroger, Walmart, Albertsons and Harris Teeter amongst others. The Ultimate Nut Flour: Almond+ will be launched exclusively on Amazon in August 2020 with nationwide store availability in 2021.

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Customers Go Crazy for New Plant-Based Snack at Trader Joe’s

Two incredi-ball new flavors of Frooze Balls have made their debut nationwide on shelves at Trader Joe's, who pride themselves on curating interesting items from all around the world. There has been much excitement amongst Trader Joe’s afficianados on social media, describing them as “sooooo yummy” and “like a nutrient dense Ferrero Rocher.” One person said she, “was NOT expecting the molten center and I am NOT MAD about it!” The new varieties from New Zealand each have two yummy fillings: Peanut Butter & Jelly and Choc Hazelnut. Even more surprising than the lovely middles and low price point (each pack is only $1.99) is that the entire ingredient list only contains fruits, nuts and seeds. Dates, apple juice, pears, strawberries and elderberry juice contribute to the sweetness that makes people feel like they are indulging, when in fact they are simply nourishing their bodies. Frooze Balls are vegan, certified non-GMO, certified Kosher, and have no preservatives or artificial ingredients, delivering the ultimate

checklist for health-conscious consumers. Its ZERO JUNK with SERIOUS PLANT POWER! Frooze Balls have been New Zealand's favorite healthy snack since 2008, where they were created by vegan celebrity chef, Jeremy Dixon, in the plant-based kitchen of his Revive Cafés. They launched into the USA just three years ago, making their debut on amazon and in select cafes and stores nationally. Cherie Jackson, the USA CEO, said, "we are beyond thrilled to be launching New Zealand's favorite snack into America's favorite supermarkets! The personality and ethos of Trader Joes is in perfect alignment with our little company's values." Five different variety packs and eight different flavors of Frooze Balls are available on amazon and in select stores nationwide in addition to these two new flavors, available exclusively at Trader Joe's. For more information go to www.froozeballs.com or follow us on social @froozeballsusa.

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PR%F Awards 2020: The Ultima

Beverage Competitio By Debbie Hall

Winners selected by leading industry buyers, distributors, liquor store owners, and big box

hile anyone can enter an awards competition for bragging rights, PR%F Awards 2020 presents a prestigious honor for winners selected by industry peers. It is a sequestered and private judging process featuring a “buyers only” panel that will pick winners from emerging beverage brands and established favorites. PR%F Awards was developed as the ultimate beverage competition for international and domestic spirits, wine, and other beverages. The private judging competition will be held at Green Valley Ranch Resort (greenvalleyranch.sclv.com) later this year on Dec. 1-2. “During this pandemic with industry closures and upheaval, the beverage industry has remained steadfast and consistent. Our entrants deserve to win accolades and be recognized for their innovative brands, so we moved the date,” said Michele Tell, Executive Director of PR%F Awards. The judging process hosts a double-blind tasting for the preliminary rounds (bronze, silver, gold, double-gold, and The Century Award). It continues the process for the final sweepstakes round to determine the top winners in each main category. The PR%F Awards platform brings visibility to its spirits brands in partnership with the food and beverage leading industry and lifestyles publication, Food & Beverage Magazine.

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ate

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Over 30 judges, buyers, and decision makers from across the US will judge the merits of the categories of spirits, wine, and beverages submitted from around the world to compete in the 100-point PR%F Awards proprietary judging system. “As a beverage consultant to large, multi-unit national accounts, we are always looking for amazing quality spirits that may not have the marketing team or budget to be on our radar if not for events like the welcomed newcomer PR%F Awards,” says Brittany Chardin CEO and Head Shaker of Movers & Shakers. "Once we tasted The Century Award winners Anna’s Kitchen Shrub and Hardy Legend 1863 Cognac, we were amazed by their quality and knew they would be a perfect fit for our client, Delta Sky Club. Both are featured in signature cocktails—the Million Miler and the Cran-Dragon Cooler—available at The Bar now, in addition to the silver award-winning Damrak as the complimentary gin offering. We look forward to discovering even more amazing spirits at this year's judging in December.” PR%F Awards 2020 will encompass new trends while showcasing new categories. Some of the new entries include champagne, sparkling wines, New World whiskey, seltzers (spirited and non spirited), ciders (spirited and non spirited), frozen concoctions, novelties, coffee liquors, canned cocktails (RTD), CBD-infused drinks, energy drinks, waters, and mixers. Continued on following page #$$%&'&()*)+,-)&.,-,/01)&& &&&23-345&6443)

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Other categories include women-owned spirits, Kosher wines, alcohol-free spirits for mocktails, and boxed wines. The diversity of the PR%F Awards matches the multiplicity of buyers judging them. This year the trends are pointing to canned cocktails (RTD), whiskeys, tequila, flavored rums, Cachaca, Pisco (a gluten-free spirit), and Mezcal. “Many of our winners from last year reported over $2 million in sales,” said Michael S. Politz, publisher of Food and Beverage Magazine, the title partner for the competition. “I am thrilled to be at the forefront of tomorrow’s top sellers and sought-after SKUs in the spirits industry. We are committed to bringing visibility to emerging spirits in our beverage industry, getting those brands onto shelves for consumers to purchase.”

Buyer for D Examining

PR%F Awards 2019 100-point perfect scoring included Century Award Hardy Legend 1863, 100-point Anna’s Kitchen Shrubs, and Silver Winner Damrak Gin, placed on all Delta Airlines Sky Club menus worldwide. Other 100-point perfect scoring brands include Michel Couvreur Candid, Galliano Aperitivo, Anna’s Kitchen Shrub Apple-Cider-Ginger, Anna’s Kitchen Shrub Cranberry-Mint. Other winners include Dented Brick, Snowy River Cocktails, Third Eye Blind’s Stephen Jenkins’s Tequila Summer Gods, Cape Fear Gin, and Just LeDoux It Whiskey.

Judges Scoping Out the Products

Along with taste and quality; labels, packaging, and point-of-sale are equally essential, and the PR%F Awards Design Distinction will be held simultaneously. Artists, creatives, and marketing expert judges will award those expressing the most innovative and powerful elements for the beverage industry. Food & Beverage Magazine, the most progressive resource in the food and beverage industry, will present the 2020 PR%F Awards reaching over 12 million monthly

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555678*+*-./'69"8


readers as noted by Amazon’s Alexa rating system. The medal winners will be announced and showcased in several upcoming Food & Beverage Magazine issues, including its special January 2021 issue. The awards and its winners will also be broadcast on various New York City- and Los Angeles-based podcasts featured on the Food & Beverage Podcast Network (fbpodcasts.com).

Partner Delta Sky Club (delta.com/us/en/delta-sky-club/overview) offers the industry’s most innovative beverage program in its 54 airport locations Delta Airlines with handcrafted cocktails, premium wines, and craft Whiskey beers. The PR%F Awards 2020 will be held at the AAA Four-Diamond Award-winning Green Valley Ranch Resort (greenvalleyranch.sclv.com), another partner. The resort features a 30,000 square-foot resort spa and salon and a restaurant collection offering over 10 choices from fine dining to casual. The property’s gaming includes bingo, race and sports book, table games, and over 2,100 slots/video poker machines.   The PR%F Awards private judging competition by a prestigious panel of experts, regarded as top of their trade in the spirits and wine industries, is now scheduled for Dec. 1 and 2. Each judge plays a vital role as a top decision-maker for distribution, retail, and purchasing.

All bottles must be received by Nov. 1. Mail submissions to Opulent Wine & Spirits, 4691 S. Valley View Blvd., Las Vegas, NV 89103. Entry forms, rule, and information can be found by visiting proofawards.com or calling 888-959-7260.

Michael Goddard Design Distinction Judge

LeDouxIt Whiskey & American Beverage Ventures

#$$%&'&()*)+,-)&.,-,/01)&& &&&23-345&6443)

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THINK YOUR BRAND IS CENTURY AWARD WORTHY? REGISTER NOW TO FIND OUT

PR%F AWARDS CATEGORY NUMBERS AKAVIT 100

Grain Distilled

102

Potato Distilled

ARMANGAC 200

Vintage - Pre 1985, Post 1985

202

VS

204

VSOP

206

Xo

300

Baijui

GIN 800 802 804 806 808 810 812 814 816

LIQUEURS

ASIAN SPIRITS 302

Sake

304

Soju/Shōchū

306

Organic

308

Kosher

310

Ready to Drink

400

Comiteca

402

Pulque

500

Regional - American

502

Regional - French

504

Regional - Italian

506

Regional - Spanish

BACANORA

BRANDIES

508

Regional - South American

510

Eau de Vie (Clear, Double Distilled)

512

Pisco (Yellow)

514

Pomance/Marc-Pommes Distillation

516

Organic

518

Kosher

520

Ready to Drink

A

Grape

B

Apple

C

Pear

D

Other Fruit

600

Aged

602

Unaged

604

Flavored

606

Ready to Drink

608

Organic

610

Kosher

CACHACA

2200

CBD Water

2202

CBD Infused Spirits

2204

CBD Infused Wine

COGNAC

!""#$%$&'(')*+'$,*+*-./'$$ $$$01+123$4221'

VS, VSOP, XO, Hors De Age

OUZ

1300

1400

1402

1404

1406

1408 1410 1412 1414

900 902 904 906 908 910 912 914 916 918 920 922 926 928 930

Absinthe Aperitifs Coffee Liqueurs Cream/Dairy Based Fruit Liqueurs Herbal/Botanical Liqueurs Limoncello Nut Liqueurs Pastis Pre-Mixed >=25% ABV Pre-Mixed <25% ABV Schnapps Bitters Organic Kosher

1000 1002 1004 1006 1008 1010

Blanco Resposado Anejo Extra Anejo Pechuga Organic

1012

Kosher

1200 1202 1204 1206 1208 1209

Bloody Mary Daiquiri Piña Colada Margarita Fruit Mixers Cocktail Flavoring

1210 1212 1214 1216 1218 1220

Ginger Beer Energy Drinks Tonic Other - Carbonated Other - Non-Carbonated Organic

1222

Kosher

1802

1223 1224

Tea (Caffeine) Tea (Caffeine-Free)

1804

CBD INFUSED

:;

Compound Distilled New Western London Dry Genever Old Tom Plymouth Organic Kosher

1100 1102 1104 1106

MEZCAL

MIXERS

MOONSHINE

Moonshine Flavored Specialty Ready to Drink

SPECIALTY SPIRITS

1416 1418

1420

1500 1502

1504 1506 1508 1510 1512

1600

1602

1604

1606

1706

2300

1700 1702 1704 1708 1710 1712 1714 1716 1718 1720 1722 1724 1725

1800

1805 A A B B C C D

1300

Calvavados -

702

Extra Aged/Vintage

704

VS - 3 Star

706

VSOP

708

XO

710

Flavored

2000

Garnishes

712

Organic

2002

Kosher Garnishes

H

714

Kosher

2004

Organic Garnishes

I

1900 1902 1903 1904

Kosher Organic Specialty Spirits Frozen/Ice Cream/Popsicle/Slushy

GARNISHES

555678*+*-./'69"8

D E E F G G


PR%F AWARDS

ZO/RAKI/PASTOS/SAMBOUCA

0

Regional -

RUM

0

White

2

Dark

4

Gold

6

Spiced

8

Flavored

0

0 2

4 6 8

Greece, Cyprus, Lebanon, Israel, Russia, other

Chenin Blanc

3600

CATEGORY NUMBERS

3302

Riesling dry

3602

Flavored White Wines

3304

Riesling semi-dry

3604

Red Wines

WOMEN-OWNED SPIRITS

3306

Riesling semi-sweet

3606

Flavored Red Wines

3308

Riesling sweet

3608

Rosé Wines

3310

Gewurztraminer

3610

Flavored Rosé Wines

3312

Semillon

3612

Sparkling Wines

3614

Red Wine Coolers

2100

Women-Owned Spirits

3000

Sparkling White

3002

Sparkling Rosé

3314

Muscat Varietals

3004

Sparkling Red

3316

Other White Varietals

SPARKLING WINES

Ready to Drink Organic

3006

Sparkling Fruit

3318

Other White Blends

Kosher

3008

Other

3320

White Bordeaux Type Blends

2410

Flavored Sparkling

3322

Sauvignon Blanc

3324

Pinot Gris/Grigio

America, Jamaica, Regional - South France, other Ingredient - Sugar Cane, Molasses

RED WINES

Rhum Agricole

SOTOL Nolinaceae Texas, New Mexico, Regional - Arizona, Mexico

Infused Blanco Resposado Anejo Extra Anejo

TEQUILA

3230

Cabernet Sauvignon

3232

Other Red Bordeaux Type Varietals

3234

Red Bordeaux Type Blends

3236

Proprietary (House) Red

3238

Other

3500

Red Wines

3502

White Wines

3504

Rosé Wines

3406

Other LH Red Varietals

3408

Ice Wine

3410

Other

3900

Red Wines

3902

White Wines

3904

Rosé Wines

BOXED WINES

3330 3332

Other White

3334

Unoaked Chardonnay

3336

Spanish White

KOSHER WINES

CIDER

SELTZER

READY-TO-DRINK 4100

Ready-to-Drink Cocktail

4102

Ready-to-Drink Wine

4104

Ready-to-Drink Wine/Cocktail/Fusion

4106

Ready-to-Drink Margarita

4108

Ready-to-Drink Bloody Mary

SPIRITLESS (ALCOHOL-FREE) 4200

Spiritless Vodka

4202

Spiritless Gin

3100

Varietal Rosés

4204

Spiritless Tequila

3102

Rosé Blends

4206

Spiritless Rum

3104

Other

4208

Spiritless Bourbon

BLUSH AND ROSÉ WINES

Gluten-Free

WHISKIES/WHISKY

Canadian, Regional - American, European, Asian

2

Highland

4

Lowland

5

Non-Spirited Seltzer

Petite Syrah

Cabernet Franc

0

4002

LH Zinfandel

3218

Merlot

4

Muscat Varietals

3404

Grenache

3228

0

3402

3216

3226

Potato Grape Soy Sugar Cane Rye Fruit Corn Neutral Grain Flavored Ready to Drink Organic Kosher

Spirited Seltzer

3400

Malbec

0 2 4

4000

LATE HARVEST & DESSERT WINES

Syrah/Shiraz

3224

VODKA

LH White Varietals

Other Red Blends

3214

Zinfandel

VERMOUTH

Cider

3212

3222

Vermouth

3702

Other Red Varietals

Kosher

0

Hard Cider

Tempranillo

Wheat

ORGANIC WINES

3700

3210

6

Red Wines Rosé Wines

3208

6

3800

Chardonnay

Italian Type Red Blends

Rhone Type Red Blends

Fruit Wine Coolers

White Wines

3206

3220

Flavored Wine Coolers

3622

3804

Barbera

Organic

3620

3802

3204

4

Rosé Wine Coolers

Pinot Blanc

Sangiovese

Mixto - Blend

White Wine Coolers

3618

Viognier

3202

2

3616

3328

Pinot Noir

Blanco, Gold, Resposado 100% Agave - Anejo, Extra Anejo,

White Wines

3326

3200

0

Flavored,Ready to Drink

CANNED WINES

WHITE WINES 3300

New World Unaged Single Malt

*Separate competition - requires its own sample bottle and entry fee. Entry fee for design category is $299 per product or per series. There is a one bottle requirement for each.

Blended 1-10 yrs 11-20 yrs Scotch Pure Pot Still

PR%F AWARDS

21-24 yrs 25 yrs Bourbon

CATEGORY NUMBERS

Flavored Organic Kosher Rye Wheat Copyright © 2020 PR%F Awards

BOTTLE/PACKAGING DESIGN (all spirits, mixers and sizes qualify) P1

Individual Bottle Design

P2

Series Bottle Design Copyright © 2020 PR%F Awards


Raise your Standards.

Brewed and bottled in Germany · Imported by Radeberger Gruppe USA · radeberger.com · Always enjoy responsibly

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