Food & Beverage Magazine - July Issue 2023 Brand Cover

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

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A Power Punch for Athletes

July Issue 2023 v Food & Beverage Magazine | Page 60

JULY ISSUE 2023 COVER IMAGE Kelly Jones, RD and Sports Dietitian Consultant for Honey Stinger PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co EUROPEAN FOOD ADVISOR ATTILIO BORRA Attilio.Borra@fbmagazine.co DIRECTOR OF SALES LENORE O’MEARA Lenore.Omeara@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com SENIOR ACCOUNT MANAGER SUSAN GOLD Susan.Gold@fbmagazine.com ACCOUNT MANAGERS ANITA DAVID Anita.David@fbmagazine.co AUSTIN VALDEZ Austin.Valdez@fbmagazine.co CONTRIBUTING EDITORS MICHAEL POLITZ LOUIS LOMBARDI DEBBIE HALL STEPHANIE BLITZ CONTRIBUTING WRITERS LAUREN MCINDOO SUSAN GOLD ANITA DAVID FREDERICK BACKMAN SHELBY POLITZ AUSTIN VALDEZ RYAN SLATTERY 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 People, 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 affiliated with any other food and beverage or hospitality publication.

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A POWER PUNCH FOR ATHLETES: ® HONEY STINGER INTRODUCES ITS OAT + HONEY BAR THE PERFECT FUEL FOR YOUR SUMMER SPORTS AND TRAINING ROUTINES

By Debbie Hall

A game-changer in the world of sports nutrition, Honey Stinger fuels more than 1,000 pro and college teams, as well as everyday athletes and fitness enthusiasts. Each product they make blends the right amount of carbohydrates, fats, and proteins to keep you ahead of your game.

Honey Stinger’s assortment of products is based on an easy-to-use fueling occasion system based on the needs of every active person: Prepare, Perform, and Recover.

Wendy Mayo, Vice President of Marketing for Honey Stinger, explains, “We’ve designed the ‘Prepare, Perform, Recover’ system to simplify the complex maze of nutritional needs across various exercise stages. But we don’t stop there like many of our competitors. Nutritional requirements are important, but that doesn’t matter if you don’t want to eat it. Great taste is also at the heart of everything we make.”

Honey Stinger’s latest innovation, the Oat + Honey Bar, fits right into the Prepare category.

Available in the widely popular Chocolate Chocolate Chip version as well as the Original flavor, these bars are your go-to power boost an hour before diving into physical activity.

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Mayo adds, “We developed this bar as a portable solution to your favorite pre-workout bowl of oatmeal with nut butter and toppings. Oat + Honey Bar is the ideal jumpstart to your day or to fuel up without feeling weighed down before a workout.”

Packed into just 190 calories, The Oat + Honey Bar helps you start strong for whatever the day brings. It contains a specifically formulated blend of 23 grams of carbohydrates, 9 grams of fat, and 6 grams of protein. These delicious bars are made with freshly ground peanuts, oats, and honey covered in caramel and rolled with toasted oats and quinoa crisps. Bonus points for being gluten-free and nonGMO. From a range of tantalizing textures and flavors to different levels of sweetness, Honey Stinger’s offerings cater to every stage of an athlete’s performance needs while also ensuring active professionals are energized for their dayto-day schedules.

WE DEVELOPED THIS BAR AS A PORTABLE SOLUTION TO YOUR FAVORITE PREWORKOUT BOWL OF OATMEAL WITH NUT BUTTER AND TOPPINGS. OAT + HONEY BAR IS THE IDEAL JUMPSTART TO YOUR DAY OR TO FUEL UP WITHOUT FEELING WEIGHED DOWN BEFORE A WORKOUT. July Issue 2023 v Food & Beverage Magazine | Page 6

Echoing this sentiment, Kelly Jones, MS, RD, CSSD, a boardcertified specialist in sports dietetics and consultant to Honey Stinger, underscores the company’s commitment to delivering premium nutrition across all three parts of the ‘Prepare Perform Recover’ system.

When it’s time to perform, you can rely on products like the Pomegranate Passionfruit Energy Chews, Fruit Smoothie Energy Chews, and their new Caffeinated Chews in Cherry Cola or Stingerita Lime. Honey Stinger’s energy chews have indeed earned their place as the No. 1 energy chew in the country.

Athletes’ post-activity recovery needs, often overlooked but crucial, are met by products like the Peanut Sunflower Nut + Seed Bar and Almond Pumpkin Nut + Seed Bar. According to Jones, when a protein-rich meal is not in sight, these bars are your portable lifeline to kickstarting the recovery process.

Jones, with her history as a Division 1 athlete and later transitioning into sports nutrition, is a powerhouse of knowledge and experience. “Helping active adults - not just athletes - optimize their performance through nutrition is my passion,” she reveals. As a media spokesperson for Honey Stinger, Jones blends her understanding of performance nutrition science into every day, practical fueling strategies.

While Honey Stinger products work well for professional athletes and marathoners, Jones acknowledges the importance of debunking some common misconceptions for active individuals with less-demanding activities, particularly the erroneous belief that carbs are bad or unhealthy. “In today’s social media-ruled world, carbohydrates

have

been

unjustly

vilified,”

Jones

explains. “However, carbs are actually the preferred energy source for exercising muscles and the brain. If you don’t adequately prepare for your training sessions, you won’t perform as well, and recovery will be challenging.

Every stage of fueling is crucial to optimize performance, whether it’s during a long training session or simply managing a hectic schedule.”

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Established in 2001 in the picturesque setting of Steamboat Springs, Colorado, Honey Stinger continues to evolve and cater to the needs of athletes and fitness enthusiasts of all kinds. Their products are available in various retailers, including grocery stores, convenience stores, sports retailers, Walmart, Target, and Amazon. You can also purchase their products online at www.honeystinger.com.

To keep up with their latest product launches and announcements, follow them on TikTok, Facebook, Instagram, and Twitter @HoneyStinger.

So, whether you’re gearing up for a big athletic event, looking to enhance your personal performance, or simply seeking to make your fitness routine more effective, Honey Stinger’s range of products is here to fuel your journey.

...CARBS ARE ACTUALLY THE PREFERRED ENERGY SOURCE FOR EXERCISING MUSCLES AND THE BRAIN. IF YOU DON’T ADEQUATELY PREPARE FOR YOUR TRAINING SESSIONS, YOU WON’T PERFORM AS WELL, AND RECOVERY WILL BE CHALLENGING...

July Issue 2023 v Food & Beverage Magazine | Page 8

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INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

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Creator Series

EDITOR’S PICK:

K-12 BEST IN CLASS

PLNT BURGER PLANT-BASED FAST FOOD

A POWER PUNCH FOR ATHLETES

JULY ISSUE 2023 COVER IMAGE Avril Lavigne for BeatBox Beverages PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co EUROPEAN FOOD ADVISOR ATTILIO BORRA Attilio.Borra@fbmagazine.co DIRECTOR OF SALES LENORE O’MEARA Lenore.Omeara@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com SENIOR ACCOUNT MANAGER SUSAN GOLD Susan.Gold@fbmagazine.com ACCOUNT MANAGERS ANITA DAVID Anita.David@fbmagazine.co AUSTIN VALDEZ Austin.Valdez@fbmagazine.co CONTRIBUTING EDITORS MICHAEL POLITZ LOUIS LOMBARDI DEBBIE HALL STEPHANIE BLITZ CONTRIBUTING WRITERS LAUREN MCINDOO SUSAN GOLD ANITA DAVID FREDERICK BACKMAN SHELBY POLITZ AUSTIN VALDEZ RYAN SLATTERY 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 People, 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 affiliated with any other food and beverage or hospitality publication.

PAGE 5

COVER FEATURE

Contents November 2022 Inside this issue 5

Cover Feature: Ready-to-Drink And Ready-to-Rock!

13

International: Attilio Borra: Pasta

17

Spirits: KAH Tequila Honors Mexican Art and Traditions

21

Beverage News: KOPU Water

23

Beverage News: Taika Announced Taika Waititi as Chief Creative Officer

27

Event Highlight: Trejo’s Donuts

29

Spirits: CaskX: The Leading Barreled Bourbon Investment Entity

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31

Plant-Based: Chef Spike Mendelsohn

35

Event Highlight: The Tribeca Cinema Center Hospitality Hub

38

in

Recipes: Summer Cocktails from Saffron Indian Restaurant

41

Food News: Ryan Seacrest Foundation

43

Best in Class: Editors Picks

63

Brand Cover Feature: Honey Stinger: Oat + Honey Bar

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23 PAGE

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July Issue 2023 v Food & Beverage Magazine | Page 6

AV R I L

L AV I G N E

REA DY -TO - DRINK AN D REA DY -TO - ROC K!

Fun. High energy. Authentic punk rocker. Avril Lavigne is all of this and more. The eight-time GRAMMY® Awardnominated, multi-platinum singer, songwriter, designer, and philanthropist has teamed up with ready-to-drink cocktail brand BeatBox, The World’s Tastiest Party Punch. Avril’s 11.1% ABV Pink Lemonade special edition package is the latest addition to the brand’s larger Creator Series.

It turns out Lavigne has been a fan of the BeatBox Beverage Pink Lemonade for quite some time. The conveniently

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portable and enjoyably consumable cocktail is a great option for Lavigne who is constantly on the go from recording sessions to live shows. Hooked by the cool package design, Lavigne also appreciated that the beverages were noncarbonated, making them easy to drink. Tossing it in a cooler or into her duffle bag, Lavigne is known to bring BeatBox Beverage Pink Lemonade to the studio, sharing these delicious drinks with anyone who is in the mood for a good cocktail and a good time.

“From the moment Avril told our team she drinks a BeatBox before every studio session we knew this was a perfect fit for our growing Creator Series,” said Zech Francis, VP of Global Marketing for BeatBox. “Partnering with Avril is going to unlock even more exciting opportunities for our brand to reach her 100+ million fans, a demographic of music lovers who value experiences.”

The packaging for Avril’s Pink Lemonade took a lot of inspiration from her album ‘The Best Damn Thing’ and her dedicated fanbase. Lavigne added her iconic Sk8er Boi Star along with original pictures and a quote that embodies her belief of being the life of the party. It is clear to see how Avril was able to add her own flair by incorporating black, her favorite color, to the typically bright palette.

THE PAC KAGING FO R AV RIL’S PINK LEMONA DE TO OK A LOT OF INSPIRATION F ROM HER ALBUM ‘THE BEST DAMN THING’ AN D HER DE DIC ATE D FANBASE. July Issue 2023 v Food & Beverage Magazine | Page 8

“The imagery I used for ‘The Best Damn Thing’ album was pink, black, and had a rebellious feel to it,” said Lavigne. “I wanted to bring that same kind of energy to this design and I hope that intention resonates with my fans and the people who love BeatBox Beverages.”

Beyond contributing to the original product packaging, the Creator Series involves coming up with clever ways to build awareness about the collaboration.

Both Lavigne and BeatBox Beverages have their own ways of reaching audiences through their unique experiences. This collaboration has presented an opportunity for successful musicians like Lavigne to join forces and creatively showcase the power of a great partnership.

From the very beginning, Lavigne recognized and appreciated the BeatBox Beverage mission of connecting people through memorable and musiccentric experiences. The company has done a great job of setting themselves apart from other readyto-drink cocktail brands through their presence at countless music festivals and innovative marketing tactics. BeatBox Beverages is about more than selling a product. They deliver an experience by embodying the vibes of life’s greatest soundtrack in a beverage you can consume.

“The partnership with BeatBox felt right from the start — I have never come across a brand that was as committed to providing their fans with a truly memorable experience, specifically pegged to music,” said Lavigne. “Every facet of the collaboration, down to my involvement with the design of the package itself, felt authentic and true to me.”

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“I ALREA DY LOVE D THIS DRINK AN D AS A BRAN D, THEY BE LIEVE IN A LOT O F THE SAME VA LUES AS I DO, LIKE USING MUSIC TO BRING PE O PLE TOG ETHER TO HAVE A GO O D TIME,” STATE D LAVIGNE.

Consumers across the country will have access to enter to win exclusive signed Avril Lavigne merchandise from their favorite retailers. Retail activations will also include custom Avril displays, lifesize Avril Lavigne cutouts, and a national sweepstakes to meet Avril in person.

Lavigne’s limited edition BeatBox Beverage Pink Lemonade is available at tens of thousands of locations nationwide, including 7-Eleven, Kroger, Circle K, Casey’s, QuikTrip, and many other chains and independent retailers.

“I already loved this drink and as a brand, they believe in a lot of the same values as I do, like using music to bring people together to have a good time,” stated Lavigne. “Working with BeatBox Beverages has been an amazing experience and I can’t wait for people to see the new packaging and let us know what they think!”

July Issue 2023 v Food & Beverage Magazine | Page 10

ABOUT BEATBOX BEVERAG ES: BeatBox is the “Original Party Punch”, offering fun & nostalgic flavors in a sustainable & resealable package. With a deep passion for live music, our community of super fans, and creating fun, BeatBox has become the brand that’s bringing the party to the alcohol industry.

The journey began in 2012 in the live music capital of the world, Austin, TX, and the energy was contagious. So much so, that BeatBox was able to secure the largest investment in SharkTank history from Mark Cuban who, “invested in BeatBox because at heart I’m a 25 year old and saw that this is going to be a party phenomenon.”

BeatBox quickly built a team of beverage leaders helping to define a new category of “Party Punch.” BeatBox has an impressive roster of famous investors in music and entertainment, including Mark Cuban, Rob Dyrdek, Party Favor, Louis The Child, Good Times Ahead, and many more.

Today, BeatBox has become one of the fastest growing brands in the alcohol industry and the drink of choice for Millennial and Gen Z drinkers. Its passion for music, and connection to its consumers, has also made it the fastest growing and most engaged alcohol brand on social media. Like Mark said, this is a company that sells fun, and if anyone ever asks what this brand is all about, tell them that “BeatBox Brings the Party!” www.beatboxbeverages.com

ABOUT AV RIL LAVIGNE: Avril Lavigne has made history, smashed records, and consistently blazed a trail of her own as an uncompromising force in music and culture. Beyond selling close to 50 million albums worldwide with 12.5 million units sold in the U.S. alone, she has notched eight GRAMMY® Award nominations in categories such as “Best New Artist’’ and “Song of the Year” twice for “Complicated” and “I’m with You.” In addition, she has received nine Juno Awards, including “Artist of the Year.” Her catalog comprises the septuple platinum Let Go [2002], triple-platinum Under My Skin [2004], double-platinum The Best Damn Thing [2007], gold-selling Goodbye Lullaby [2011], gold-selling Avril Lavigne [2013], and Head Above Water [2019] highlighted by definitive smashes such as “Complicated,” “Sk8er Boi,” “Girlfriend,” “Here’s To Never Growing Up,” and “Head Above Water.”

As such, she remains one of the Soundscan-era’s top-selling artists releasing albums in the U.S.’’ and “the third best selling Canadian female artist of all-time.”

She earned a spot in the Top 10 of Billboard’s “Best of the 2000s’’ chart and holds a Guinness World Record as “the youngest female solo artist to top the UK chart,” while “Girlfriend” emerged as “first music video to reach 100 million views on YouTube.” She has also earned multiple #1’s around the globe. Her social media following notably exceeds 93.6 million fans worldwide. Not to mention, she starred in Richard Linklater’s Fast Food Nation, DreamWorks Animation’s film Over the Hedge, The Flock, and more. Kicking off her biggest and boldest chapter to date, she made her debut for DTA Records with the single “Bite Me” off her seventh studio album Love Sux.

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Attilio Borra

Exploring International Foods & Nutrition

Pasta

A Timeless Delight and Culinary Masterpiece

Pasta, an Italian culinary wonder, has carved its place in the hearts and palates of people worldwide. With its versatile nature and endless possibilities, pasta has become a staple in countless kitchens, offering a delightful and satisfying meal for families, friends, and food enthusiasts alike. This article explores the fascinating history, diverse types, and enduring popularity of pasta, showcasing why it remains a beloved dish that transcends borders and cultures.

A BRIEF JOURNEY THROUGH PASTA’S ORIGINS Pasta’s origins can be traced back to ancient times, with evidence of its existence in different cultures. However, it was the Italians who perfected the art of pasta-making, turning it into an iconic element of their gastronomy. Legend has it that the great explorer Marco Polo introduced pasta to Italy upon his return from China, but historical evidence suggests that pasta was already well-established in Italy long before Marco Polo’s travels.

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TYPES OF PASTA The exact number may vary as new varieties are occasionally added. However, as of my knowledge cutoff in September 2021, there were approximately 350 different types of registered pasta shapes in Italy. The registration and recognition of pasta shapes in Italy are overseen by organizations such as the Italian Association of Pasta Manufacturers (AIDEPI) and the Union of Organizations of Manufacturers of Pasta Products for the Italian Market (UNAFPA). These organizations work to preserve the authenticity and quality of Italian pasta, ensuring that traditional shapes and production methods are maintained.

It’s important to note that while there are hundreds of registered pasta shapes in Italy, there are also countless variations and regional specialties that may not be officially recognized but are still widely enjoyed and cherished across the country. Italians’ love for pasta continues to inspire creativity, leading to the creation of new shapes and combinations that further enrich the culinary landscape.

There are numerous types of pasta available, each with its unique shape, size, and purpose.

We can divide pasta in 2 macro categories: Dry or Stuffed pasta.

AMONG THE DRY PASTA WE CAN INCLUDE: Spaghetti: Long, thin cylindrical strands of pasta, commonly associated with Italian cuisine.

Penne: Short, tube-shaped pasta with diagonal ends and a hollow center, ideal for holding sauces.

Fusilli: Corkscrew-shaped pasta with twisted spirals, perfect for capturing and holding chunky sauces.

Rigatoni: Large, ridged tubes with straight edges, often used in baked pasta dishes.

Linguine: Similar to spaghetti but slightly wider and flatter, often paired with seafood or light sauces.

Farfalle: Bow-tie-shaped pasta with distinct folded edges, versatile and suitable for a range of sauces.

Orecchiette: Small, ear-shaped pasta, commonly associated with the Puglia region of Italy.

Pappardelle: Wide, ribbon-like pasta, perfect for hearty meat-based sauces.

Gnocchi: Soft, pillowy dumplings made from potatoes, flour.

Tagliatelle: Long, flat, ribbon-like pasta, similar to fettuccine, served especially with rich sauces.

STUFFED PASTA INCLUDE: Ravioli: Square or round pockets of pasta filled with a variety of ingredients, such as cheese (ricotta, mozzarella, or Parmesan), meat (beef, pork, or chicken), vegetables (spinach, mushrooms), or a combination of these. Ravioli is typically served with a sauce, such as tomato or sage butter.

Tortellini: Small, ring-shaped pasta filled with a mixture of meat (usually pork), cheese (Parmigiano Reggiano). Tortellini is often served in a broth or with a tomato-based sauce.

Cappelletti: Resembling small hats or folded squares, cappelletti is similar to tortellini in shape but typically filled with a mixture of ground meat, cheese, and herbs. It is commonly served in a broth or with a light sauce.

Agnolotti: Square or rectangular pasta pockets, similar to ravioli, filled with various ingredients, such as cheese, meat, or vegetables. Agnolotti is often served with a butter-based sauce or a rich meat sauce.

Mezzelune: Half-moon-shaped pasta with a curved edge, typically filled with cheese, vegetables, or meat. Mezzelune can be served with a variety of sauces, including cream-based, tomato-based, or butter-based sauces.

Sacchetti: Resembling small pouches or purses, sacchetti is filled with ingredients like cheese, nuts, fruits, or herbs. It is often served with a delicate sauce, such as a sage and brown butter sauce.

July Issue 2023 v Food & Beverage Magazine | Page 14

Anolini: Traditional to the Emilia-Romagna region of Italy, anolini is a stuffed pasta similar to ravioli but often filled with a mixture of meat (pork or beef), cheese, breadcrumbs, and spices.

It is commonly served in a broth.

Plin: Originating from the Piedmont region, plin is a small, hand-pinched pasta filled with meat, typically a mixture of roasted meats, vegetables, and herbs. Plin is often served with a light sauce or melted butter.

These are just a few examples of the vast range of pasta shapes available. From delicate strands to intricate shapes, pasta offers endless possibilities for creating delicious and satisfying meals.

Whether you prefer classic varieties or explore more unique options, there is a pasta shape to suit every taste and culinary creation.

THE ART OF PASTA PREPARATION Preparing pasta is an art form that requires attention to detail and a true understanding of the ingredients. The term “sfoglina” refers to a professional pasta maker, particularly in the region of Emilia-Romagna in Italy. Sfoglinas are highly skilled artisans who specialize in the craft of hand-rolling and shaping pasta dough. The word “sfoglia” in Italian means “sheet” or “leaf,” and it refers to the thin sheets of pasta that are the foundation of many traditional Italian pasta dishes.

Sfoglinas have a deep understanding of the pasta-making process, from selecting the right ingredients to achieving the perfect texture and consistency of the dough. They often use traditional techniques passed down through generations, relying on their hands and a rolling pin to create thin and uniform pasta sheets or shape stuffed pasta.

The role of the sfoglina is highly respected, as they contribute to the culinary heritage of their region and uphold the traditions associated with handmade pasta. Their expertise lies in achieving the desired thickness and elasticity of the dough, as well as creating a variety of pasta shapes and styles with precision and finesse.

Sfoglinas are known for their dedication, patience, and attention to detail, as the process of making pasta by hand requires time and skill. Their expertise ensures that the pasta they create is of the highest quality, with a texture and taste that is distinctively different from commercially produced pasta.

In recent years, the term “sfoglina” has gained broader recognition and appreciation outside of Italy, as the art of handmade pasta has become popularized and celebrated worldwide. Today, you can find professional sfoglinas in specialized pasta shops, highend restaurants, and cooking schools, where they continue to preserve and promote the artistry and traditions of Italian pastamaking.

THE QUALITY OF THE PASTA: Pasta is primarily made by using 2 different kind of flour from Durum and Regular wheat, also known as common wheat. They differ significantly in their composition and characteristics when it comes to pasta making. Here are the key differences between

the two: Protein Content: Durum wheat is known for its high protein content, specifically gluten proteins, which are essential for pastamaking. It contains approximately 12-14% protein, whereas regular wheat typically has a lower protein content of around 9-12%. The higher protein content in durum wheat contributes to the desirable texture and structure of pasta.

Gluten Strength: The gluten proteins in durum wheat have a higher quality and strength compared to regular wheat. Gluten provides elasticity and enables the dough to stretch and hold its shape during pasta production. The stronger gluten in durum wheat allows for the formation of a firm and “al dente” pasta texture.

Durability and Cooking Tolerance: Due to its robust gluten structure, pasta made from durum wheat holds up well during cooking. It maintains its shape and texture without becoming mushy or falling apart. Regular wheat pasta may be more prone to overcooking, resulting in a softer and less resilient texture.

Flavor and Color: Durum wheat imparts a distinctive golden color to pasta, while regular wheat pasta tends to be paler in comparison. This natural hue adds visual appeal to dishes and enhances the overall sensory experience. Additionally, durum wheat pasta has a slightly nutty and rich flavor, complementing a wide range of sauces and ingredients.

Italians’ love for pasta continues to inspire creativity, leading to the creation of new shapes and combinations that further enrich the culinary landscape.

Availability and Specific Use: Durum wheat is primarily cultivated for pasta production and is the preferred wheat variety for making high-quality pasta. Regular wheat, on the other hand, is more commonly used for bread, pastries, and other baked goods. Durum wheat is typically milled into semolina flour, which is specifically designed for pasta-making due to its coarser texture and ability to absorb water efficiently.

In summary, durum wheat stands out in pasta-making due to its higher protein content, stronger gluten quality, superior cooking tolerance, and characteristic golden color. These qualities make it the preferred choice for producing high-quality pasta with excellent texture, flavor, and durability. Regular wheat, while suitable for various culinary applications, may not offer the same desirable attributes when it comes to pasta production.

The drying process also plays a crucial role in achieving the desired texture, flavor, and cooking properties. Slow drying and

oven drying are two different methods commonly used, each with its own advantages and characteristics. Let’s explore the importance of each method: SLOW DRYING: Slow drying allows the pasta to dry gradually at a lower temperature over an extended period. This slow and gentle process helps to maintain the ideal texture of the pasta. It allows the moisture within the pasta to evaporate slowly, resulting in a firm, al dente texture when cooked. The gradual drying also helps to prevent the pasta from becoming brittle or overly dry, it also allows the pasta to undergo a natural fermentation process, which can contribute to flavor development. The slow evaporation of moisture helps concentrate the flavors within the pasta, resulting in a richer and more complex taste. Slow drying helps to preserve the nutritional qualities of the pasta. The extended drying time helps to retain the nutrients present in the wheat and other ingredients used in the pasta-making process.

OVEN DRYING: Efficiency and Time-Saving: Oven drying is a quicker method often used by large industries. It involves placing the pasta in a heated oven to speed up the drying process, which can be advantageous in commercial settings where large quantities of pasta need to be dried within a shorter timeframe. Oven drying provides a controlled environment, allowing for consistent and predictable results. The heat distribution in the oven ensures that the pasta dries evenly, reducing the risk of uneven textures or potential spoilage. Ovendried pasta typically has a longer shelf life compared to slow-dried pasta. The rapid drying process helps to remove moisture more efficiently, reducing the chances of microbial growth and extending the pasta’s shelf stability.

Both slow drying and oven drying methods have their own merits, and the choice depends on factors such as the scale of production, desired texture, flavor preferences, and time constraints. While slow drying is often associated with traditional pasta-making techniques and can result in superior texture and flavor, oven drying offers convenience and efficiency for large-scale production while still maintaining a discrete quality.

THE HEALTH BENEFITS OF PASTA: Contrary to popular belief, pasta can be a part of a healthy and balanced diet. It is a source of complex carbohydrates, which provide sustained energy and essential nutrients. Additionally, whole wheat and gluten-free pasta options are widely available, catering to specific dietary needs. When paired with nutrient-rich sauces and toppings, pasta can become a wholesome and nourishing meal.

Pasta, when consumed as part of a balanced diet, can offer several health benefits. Pasta made from wheat flour, containes a complex carbohydrate. Complex carbohydrates provide a slow and steady release of energy, helping to sustain energy levels throughout the day.

Pasta contains important nutrients such as fiber, protein, B-vitamins (such as folate and thiamine), and minerals like iron and selenium.

Pasta made from whole wheat or whole grain flour is a good source of dietary fiber. Fiber aids in digestion, promotes satiety (feeling of fullness), and helps maintain a healthy digestive system. It can also assist in managing weight and reducing the risk of chronic conditions

like heart disease, diabetes, and certain types of cancer.

Pasta itself is naturally low in fat, particularly when compared to other staples like meat or cheese-based dishes. However, the overall fat content of pasta-based meals can vary depending on the sauces and toppings used. Pasta provides a versatile base that can be combined with a variety of nutrient-rich ingredients. By incorporating vegetables, lean proteins (such as chicken, fish, or legumes), and healthy fats (such as olive oil or nuts), pasta dishes can become well-rounded meals with a balance of essential nutrients. Pasta is a staple of the Mediterranean diet, which has been associated with various health benefits, including reduced risk of heart disease, improved weight management, and overall longevity. The Mediterranean diet emphasizes whole foods, plant-based ingredients, and moderation in portions.

With proper attention to ingredients, preparation methods, and portion control, pasta can be a delicious and satisfying addition to a healthy lifestyle.

BEYOND TRADITIONAL ITALIAN FARE: While Italy remains the epitome of pasta culture, this delightful dish has seamlessly integrated itself into various cuisines around the world. In American households, spaghetti with meatballs has become a beloved classic, while Mexican cuisine features pasta in flavorful dishes like fideo and sopa seca. Asian cuisines have also adopted pasta, resulting in delectable fusion creations such as Thai-inspired peanut noodles and Japanese ramen.

Ultimately, in this article we have ascertained that the quality of the pasta relies on various factors, including the quality of ingredients, the pasta-making process, the drying method employed, and the cooking process. Pairing the right shape of pasta with the right sauce, be it a hearty ragù, a cheesy Alfredo, or a vibrant pesto, enhances the overall flavor profile and brings the dish to life. Therefore do not base your choice in purchasing pasta solely and exclusively on the price, but read the label carefully, in order to understand the raw materials used and the certifications attributed to that particular product or brand.

Always remember that IGP or DOP are symbols that guarantee and confirm superior quality and the country of origin.

Pasta is a versatile and popular food that can be enjoyed in various forms and dishes, but as with any food, it’s advisable to consult healthcare professionals or registered dietitians for personalized dietary guidance. With proper attention to ingredients, preparation methods, and portion control, pasta can be a delicious and satisfying addition to a healthy lifestyle.

Write me on attilio.borra@fbmagazine.co if you like to have suggestions on how to make fresh pasta or you if you just want to know more about making your favorite pasta recipe. I hope you enjoyed this article, and as always until next time, I’ll see you in the Kitchen.

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KAH Tequila Honors Mexican Art and Traditions

By Ryan Slattery

Tequila is having its moment. Retail sales of agave-based liquors like tequila and mezcal have increased by 30 percent in recent years and are one the fastest-growing spirits in the United States, poised to soon overtake vodka as the nation’s best-selling liquor, after knocking whiskey into third place.

And with more than 60 percent of global tequila and mezcal sales occurring in the U.S., and seemingly every actor or musician collaborating with a brand and slapping their name on a bottle, standing out comes down to quality, taste and tradition.

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“The tequila category is cluttered with many new brands, big and small, all competing for the attention of consumers in different ways,” explains Evija Sparane, KAH Tequila’s Global Brand Director. “Amid this category noise, KAH aims to remain true to its core brand values by proudly displaying its Mexican heritage and provenance. The packaging reflects the origins of the fine, hand-crafted liquid.”

should be celebrated with the foods, drinks, and activities they enjoyed while alive.”

The bottle has taken on a life of its own with friends exchanging them in celebration of various life events.

KAH Tequila, which is produced by Fabrica de Tequilas Finos in the famous agave growing region of Tequila, Mexico, was created to pay reverence and honor to Mexican culture and traditions. The name “KAH” itself, means “life” in the ancient Mayan language.

That brings us to that colorful, eye-catching bottle. Every bottle of KAH Tequila is an individual work of art inspired by a different Day of the Dead tradition or ritual. The decorated bottles are painted with a special phosphorus ink, making the eyes within the traditional Calaveras (sugar skulls) glow in the dark.

“Día de los Muertos is a holiday that is a celebration of lives lived,” says Sparane of the Day of the Dead traditions. “The customs are based on the belief that mourning and sadness are an insult to the deceased, and therefore, the lives they lived

“In Mexican culture, friendship is defined by what friends do together rather than just being together,” Sparane explains.

“The true inspiration behind the creation of KAH Tequila was to celebrate genuine friendship. KAH wishes us all to raise a toast and an offering to praise every moment of our friendships.

Nowadays, the skull symbol serves as a popular gift, exchanged by friends and sweethearts, as a symbol of a bond of enduring affection.”

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But art and culture aside, it’s what inside the iconic bottle that drives sales. KAH distillers hand-harvest 100 percent pure Blue Weber Agave turning it into Blanco, Reposado, and Añejo tequilas.

Silky and delicate, the double-distilled Blanco has a sweet, yet peppery taste. The Reposado matures for 10 months in oak barrels taking on hints of vanilla and caramel, while the Añejo ages for a minimum of 12 months and up to two years, boasting notes of chocolate, tobacco, and coffee.

And just over a year ago, KAH introduced its ultra-premium Extra Añejo Tequila. The more complex spirit is aged in oak casks for three years giving it a smooth, smoky flavor with sweet maple and caramel undertones.

Sparane says the company targeted the growing U.S. market for the launch of its premium brand.

“The U.S. is highly receptive to well-crafted, high-end tequilas.

Quite simply, [Americans] understand and appreciate that tequilas of excellence allow the agave taste notes to shine and elevate the drinking experience.” kahtequila.com

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In a world where our culture is more and more embracing empathy with each other and the planet, the status quo of bottled water served in restaurants and hotels is not embracing these tectonic shifts. Until now.

KOPU Water has emerged as a leader with a modern American, qualitydriven bottled water that provides a complete sustainability solution for dining and hospitality.

Sourced from a spring within the Cascade Mountains of Oregon, with both spring and sparkling options, KOPU has garnered accolades for its award winning taste.

“Diners and guests of restaurants and hotels more and more want to have a positive impact on the local communities and environment they are visiting. The standard heavy glass bottles from Europe being imported from thousands of miles away has become out of step with our increasingly farm to table culinary movement and customer expectations. Our family launched KOPU Water five years ago to address this misalignment and drive substantial positive change.” Says founder Justin Mahy.

KOPU spring is naturally alkaline with a pH of 8, it is rich in calcium, magnesium, and potassium. It also benefits from naturally-occurring silica, known as the “beauty mineral” for its hair, nail, and skin enhancing properties. KOPU sparkling has tiny fine-champagne like bubbles and was voted top three best tasting sparkling waters in the world at the Berkeley Spring International Water Tasting.

KOPU packages their water exclusively within beautiful sleek aluminum bottles. This is done with intention considering that 75% of all aluminum ever created in the history of mankind is still in use today.

KOPU took the concept of “recyclability” to “guaranteed recycled” with the launch of the KOPU Aluminum Stewardship program in Q4 of 2022. KOPU picks up all empty bottles as well as aluminum cans and ensures their recycling. This is a free service and also includes recycling infrastructure which is provided to their dining and hospitality clients.

Customers include Ritz-Carlton, Four Seasons, Belmond, Aman hotels and resorts across the US as well as independents such as The Little Nell, Ojai Valley Inn and Spa, Acqualina Resort and Hotel Californian.

“One of our biggest world problems is packaging waste, so to build a company that is authentically sustainable is important to us. Aluminum is highly recyclable. Sixty days after our bottles are recycled, they will reemerge as a can of soda or maybe a Tesla! It’s the sustainability wonder material.” says fellow founder Mindy Mahy.

KOPU’s commitment to excellence has made them trailblazers, catching the attention and garnering the support of esteemed professionals in the industry. Now, KOPU Water will be served at Richard Sandoval Hospitality locations nationwide. Chef Richard Sandoval believes in KOPU’s mission and together they will use their intention-driven approach to create a harmonious experience for guests and their local environment.

KOPU is a family-run business with a mission to embrace a new era of luxury by offering water of unparalleled quality while prioritizing health of both people and the Earth. Expect nothing short of remarkable achievements as they make a large impact and set new standards in the industry.

For more information, please visit www.KOPUWater.com, or follow them on instagram @kopuwater.

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CREATIVE ENERGY INNOVATOR TAIKA INC.,

Announces Official Partnership with Award-Winning Filmmaker and Actor Taika Waititi Taika Announced Taika Waititi as Chief Creative Officer, Timed With a Nationwide Launch at Sprouts

Taika (“magic” in Finnish) has one mission - to fuel creativity, so partnering with Taika Waititi is literally the perfect “Match-a.” As one of the fastest growing and most innovative beverage brands today, Taika, has created a range of award-winning adaptogen-infused lattes and sparkling yerba mate beverages that are designed to fuel creativity.

Apart from the supernaturally perfect naming synergies, Taika Waititi is one of the most creative individuals working in the entertainment industry today and the ideal partner to embody Taika Inc.’s new vision for delivering “delicious creative fuel in a can.”

Waititi joins the brand as Chief Creative Officer and will be advising on branding, marketing campaigns, strategic direction and positioning of the brand. “Taika has been a fan of the brand since 2020, so we are beyond excited to officially welcome him to the Taika family. His wit, humor and relentless creative vision makes him a perfect ambassador and collaborator for Taika’s line of creativity fueling beverages.” - CEO + Co-Founder, Michael Sharon.

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Taika Waititi is an Academy Award®, Emmy® and GRAMMY® winning writer, director, actor and producer. Most recently, Waititi directed and co-wrote the highly anticipated film THOR: LOVE AND THUNDER now streaming on Disney+. His film JOJO RABBIT received six Oscar® nominations, including Best Picture, and earned him an Oscar®for Best Adapted Screenplay. For television, Waititi is in post-production on Hulu’s INTERIOR CHINATOWN, for which he directed the pilot and also executive produced, as well as TIME BANDITS for Apple TV+ and season two of the HBO Max fan-favorite period comedy, OUR FLAG MEANS DEATH, in which he stars as “Blackbeard” and serves as executive producer. The latter two shows are expected to be released this year.

“I’m excited to come on board with Taika Inc. in this new role. The melding of Taika the coffee with Taika the person is not only insanely obvious, but it also allows me to wear a hat with my name on it and not look like a narcissist. It tastes great and most importantly, it keeps me from napping when I should be working,” said Waititi.

The announcement of Waititi as CCO comes hot on the heels of a national roll out in Sprouts Farmers Market stores nationwide, where the natural foods and organic focused grocery chain will now be carrying Taika’s best-selling line of “Creative Fuel” products - coffee and matcha lattes.

Since launching in 2020, the brand has grown rapidly online and throughout stores in California, establishing a well-deserved niche in the premium coffee and matcha categories, and a loyal consumer following known as “Taikanauts.” Taika solves a huge unmet need in the coffee and energy drink market by offering healthier alternatives that not only boost energy, but also stimulate creative thinking with a unique blend of natural ingredients and no artificial preservatives or sugars.

Developed by Kal Freese (two-time Finnish Barista Champion and top 10 World Barista Champion), and Michael Sharon (former Facebook product leader), Taika’s software-like development approach combines food science and premium ingredients to create outrageously delicious drinks that are secretly healthy for you.

Taika’s delicious coffee and matcha lattes are made from all natural ingredients, infused with adaptogens with no sugar, unnecessary carbs, or artificial additives. Every single one of their products is plant-based, keto-friendly and has no added sugar. Their creative energy products include the Black Coffee, Oat Milk Latte, Macadamia Latte, Mocha Latte and their #1 selling product, the Matcha Latte. Meticulously designed to deliver optimal taste, health benefits and efficacy, each can of Taika includes carefully sourced ingredients, housemade plant and nut milks,

a proprietary natural sweetener stack, and a unique blend of adaptogens, including L-Theanine, Ashwagandha, Lion’s Mane, Cordyceps, and Reishi, which work synergistically with caffeine to sustain creativity and keep consumers feeling inspired.

Taika’s full range of products, which are keto-friendly, non-GMO, plantbased, gluten free and sustainably sourced, are available at select retailers including Erewhon Market, Sprouts, Bristol Farms, Lazy Acres, Faire, Bi-Rite Market and Thrive Market, as well as through delivery services Good Eggs and Instacart, among others, in addition to its e-commerce website taika.co and Amazon. For more information, please visit Taika online at https://taika.co/, on Instagram @taika, or on Facebook.

About Taika Waititi Taika Waititi is an Academy Award® and GRAMMY®-winning writer, director, actor and producer. Most recently, Waititi directed and co-wrote the highly anticipated film THOR: LOVE AND THUNDER now streaming on Disney+. His film JOJO RABBIT received six Oscar® nominations, including Best Picture, and earned him an Oscar®for Best Adapted Screenplay. The film, which was released by Searchlight Pictures, was also nominated for a Golden Globe®for Best Motion Picture Musical or Comedy and won a GRAMMY for Best Compilation Soundtrack for Visual Media, among other accolades. Previously, Waititi directed the critically-acclaimed blockbuster THOR: RAGNAROK for Disney, as well as the beloved indie films HUNT FOR THE WILDERPEOPLE, WHAT WE DO IN THE SHADOWS, BOY, and the Oscar®-nominated short film

TAIKA HAS BEEN A FAN OF THE BRAND SINCE 2020, SO WE ARE BEYOND EXCITED TO OFFICIALLY WELCOME HIM TO THE TAIKA FAMILY. HIS WIT, HUMOR AND RELENTLESS CREATIVE VISION MAKES HIM A PERFECT AMBASSADOR AND COLLABORATOR FOR TAIKA’S LINE OF CREATIVITY FUELING BEVERAGES. - CEO + Co-Founder, Michael Sharon.

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TWO CARS, ONE NIGHT. He also executive produced through Piki Films, his production company with Carthew Neal, THE BREAKER UPPERERS, BABY DONE, and the first Indigenous Canadian/New Zealand co-production, NIGHT RAIDERS, which premiered at the 2021 Berlin International Film Festival.

Waititi is currently preparing for the release of his upcoming film NEXT GOAL WINS, which he wrote, directed, and produced, based on the 2015 documentary of the same name. Searchlight Pictures will release the film in theaters on September 22, 2023. Waititi is also executive producer of Billy Luther’s film FRYBREAD FACE AND ME, which premiered at SXSW 2023. Previously, Waititi was seen in Shawn Levy’s FREE GUY from 20th Century Studios, alongside Ryan Reynolds, Jodie Comer, and Joe Keery.

For television, Waititi is in production on Hulu’s INTERIOR CHINATOWN, for which he directed the pilot and also executive produced. Additionally, he’s in post-production on TIME BANDITS for Apple TV+, as well as season two of the HBO Max fan-favorite period comedy, OUR FLAG MEANS DEATH, in which he stars as “Blackbeard” and serves as executive producer. Both shows are expected to release this year.

Also for the small screen, Waititi is the co-creator and executive producer of the Indigenous American teen comedy RESERVATION DOGS for FX, for which he co-wrote the first episode with co-creator Sterlin Harjo. The series, now renewed for a third season, has been well-received, winning the 2021 Gotham Award for Short-Form Breakthrough Series and the 2022 Independent Spirit Award for Best New Scripted Series, as well as earning nominations for last year’s Critic’s Choice Awards, Golden Globe Awards ®, and Writers Guild of America Awards. Additionally, Waititi directed the season one finale of THE MANDALORIAN for Disney+, in which he also voices “IG-11,” and serves as executive producer on the criticallyacclaimed TV adaptation of WHAT WE DO IN THE SHADOWS, for which he’s directed several episodes.

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In honor of National Donut Day, Friday, June 2nd Snax-Sational Brands, parent company to the nation’s premiere popcorn brands - Cookie Pop, Candy Pop and Cereal Pop - known as the “Popcorn of Hollywood” - partnered with the famous Trejo’s Donuts on Santa Monica Blvd in Los Angeles to create a Candy, Cookie and Cereal Pop themed special edition donut collection and pop-up shop activation, with special guest host, iconic actor Danny Trejo.

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On Friday June 2nd, Trejo’s Donuts offered four specialty flavors in a buy one get one deal, with a 1oz bag of popcorn of their preferred flavor also given out. The donuts were customized from the Trejo’s bakery team with four unique flavors and icings to go with the four popcorn flavors the brand chose to highlight.

The four special edition donut creations featured Candy Pop’s and Cookie Pop’s signature candy coated and cookie coated popcorn flavor toppings as well as Cereal Pop, including Candy Pop, Cookie Pop and Cereal Pop, varieties made with OREO®, Nutter Butter®, Fruity Pebbles® and Sour Patch Kids®.

Guests also enjoyed coffee at the donut shop complimentary of Snax-Sational Brands.

A stream of influencers also attended to be a part of the day to celebrate Pride with the Cookie Pop OREO Donut flavor, which officially kicked off Pride Month. Influencer Troy Pes Deejayed with special guest and boyfriend, model Zander Hodgson. Danny Trejo attended also and made a special appearance at the popup for an hour along with notable food expert Sophia Gayot and Snax-Sational Brands CMO, Adam Cohen, aka The Snaxpert.

The collaboration also marked the launch of Cookie Pop, Candy Pop and Cereal pop into TARGET Stores nationwide, their latest retailer which was announced the month prior at the Sweets and Snacks Show in Chicago. The nationwide roll out of course includes Southern California where the activation took place.

For more information follow @TrejosDonuts and @CookiePop_CandyPop

The collaboration also marked the launch of Cookie Pop, Candy Pop and Cereal pop into TARGET Stores nationwide, their latest retailer which was announced the month prior at the Sweets and Snacks Show in Chicago.

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CaskX Is The Leading Barreled Bourbon Investment Entity CaskX, a pioneer and market leader in the sale of barreled bourbon investments, continues to secure partnerships with distilleries across the United States in order to offer new opportunities to the company’s growing investor base. By working directly with Kentucky Artisan Distillery, Jackson Purchase Distillery, Old Glory Distilling, Corsair Artisan Distilling and other emerging distilleries, CaskX has facilitated the acquisition of more than 10,000 barrels of American Bourbon by investors around the world. The firm now boasts four locations across three continents, with further expansion expected in 2023.

What is CaskX? CaskX begins by working with clients to build a portfolio of barrels, also known as casks, based on the investors desired objectives.

By selecting barrels from specific regions, distilleries and vintages an investor can achieve the right combination that manages risk, offers the desired holding period and is projected to achieve target returns. Upon purchasing a suitable portfolio, investors receive certificates for each of the barrels which prove their ownership rights and can be used to transfer the barrels in the event of a future sale. All barrel investments are then stored at a government regulated warehousing facility at either Page 29 | Food & Beverage Magazine v July Issue 2023

the distillery or a third-party storage provider until the barrels are either bottled or sold to another party. Investments are also fully insured to protect investors from an unforeseen disaster or loss. By investing in whiskey barrels investors are able to help the industry grow by providing cash flow to distilleries in advance of the whiskey being of adequate age for release as bottles.

“Investors are always looking for ways to diversify their portfolios, especially in uncertain times and during stock market volatility, so creating an alternative investment business that’s capitalizing on the growing market value of high-end bourbon has essentially turned into a win-win strategy for both the distillery and the investor,” said Jeremy Kasler, CEO and founder of CaskX. “What’s unique about CaskX is that we benefit the distillery by purchasing directly from them a set amount of un-aged bourbon barrels, while on the flip side we’re the first to offer individual accredited investors the ability to strengthen their overall investment strategy by investing in a consumer good that has a solid history of appreciating over time.”

“CaskX has played a pivotal role in helping Kentucky Artisan Distillery continue to expand in order to meet the growing demand for bourbon both within the United States and abroad,” said Chris Miller, President of Kentucky Artisan Distillery. “The partnership allows us to generate instant cash flow to fund operations and capital improvements without waiting years for the bourbon to reach maturity. The business model is unique to the industry in allowing private investors to play a role in the future of the distillery and the broader industry by allowing production increases that would not otherwise be possible. And, if growth continues as we expect, those same investors stand to reap significant gains from the appreciation of the bourbon as it ages.”

Since the turn of the century Bourbon has enjoyed a renaissance of historic proportions, with no signs of slowing down. According to the Distilled Spirits Council, in the past 10 years the volume of bourbon sold has increased more than 85% in the United States alone with the average price for a bottle of bourbon surging 18.50%.

Even more pronounced growth has come in the super premium category as spirits consumers look for higher end expressions to grace their shelves.

Sales volumes in the super premium segment have increased even more significantly, rising by more than 400%. Demand has risen to the point that nearly 2 million barrels will be bottled this year, yet supply of older age bourbon remains bleak. In fact, according to the Kentucky Distillers Association there are currently less than 550,000 barrels which are of 6 years of age or older. As consumer demand for premium well-aged bourbon continues to grow and supplies shrink, the prices for bourbon are likely to rise even more.

Facts about Kentucky Bourbon (according to the KAD): • Kentucky distillers shipped $391 million of products abroad in 2020.

• Kentucky distillers produced 2.4 million barrels of Bourbon in 2020, and now have a record 10.3 million barrels stored in warehouses.

• There are five times more active distilleries in 2021 than there were in 2009.

• Distillers have invested more than $1.9 Billion over the last 5 years and are projected to invest $3.3 Billion over the next 5 years.

• Less than 3% of barrels in inventory have aged more than 8 years while less than 7% are aged over 6 years.

Founded in 2020 by entrepreneur and long-time businessman Jeremy Kasler, CaskX is a global firm that specializes in building investment portfolios of barreled bourbon and scotch for investors around the world. Capitalizing on the underserved market niche of alternative investing in the barreled spirits market, CaskX works directly with distilleries to purchase and store their barrels, connecting those offerings with accredited investors who purchase a portfolio of barreled spirits to hold for future resale or bottling. The company maintains offices in Australia, Hong Kong, and the United States.

More details about the firm can be found at www.caskx.com

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THE PLANT-BASED FAST FOOD JOINT AIMING TO SAVE THE PLANET

By Ryan Slattery

Chef Spike Mendelsohn describes it as the “most delicious burger on the planet, for the planet.”

His biggest challenge is convincing the world it is.

And that climate change is real.

Mendelsohn, a former beef burger czar, pulled a 180 and to create three plant-based fast-food joints in New York City, along with a number of kiosk-style outlets inside Whole Foods stores all along the eastern seaboard.

Changing minds and attitudes, while helping the earth itself, is what PLNT Burger is all about.

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“When you look at climate change through the lens of food, adapting to a plantbased diet could be the big solution. We have to shift our diets. It’s not a onenight overhaul, but we need to eat more plant-based food. I’m a strong believer in that,” Mendelsohn says. “If you asked me that seven or eight years ago, I would have been like, ‘What are you talking about?’ My eyes are open now. It’s important to live a balanced life with your food.”

Mendelsohn didn’t always feel this way. A meat eater and burger maestro, it wasn’t until his friend and business partner Seth Goldman slipped some Beyond Meat burgers under his chair at a conference they were attending and asked for his opinion, did he adapt.

“It was funny, he didn’t know my wife Cody was vegan. She was always saying there was nothing on the menu for her. Then this comes about,” he explains. “I was really amazed by the product. It drew me in. It seared and cooked like a burger and tasted delicious. For me, it was something super fresh, like if you replaced an artist’s palette with fresh colors.”

While plant-based burgers likely won’t save the world from climate change, they support a diet that will improve your health and life longevity. Mendelsohn himself says he has “a very unique and balanced diet” and is “leaning vegan more and more every month.”

PLNT Burger’s recently opened third NYC location in Bryant Park joins its other casual fast-food eateries in Union Square (139 4th St.) and Nomad (1147 Broadway) with further expansion expected this year.

WHILE PLANT-BASED BURGERS LIKELY WON’T SAVE THE WORLD FROM CLIMATE CHANGE, THEY SUPPORT A DIET THAT WILL IMPROVE YOUR HEALTH AND LIFE LONGEVITY. July Issue 2023 v Food & Beverage Magazine | Page 32

PLNT Burger started as a test concept with a kiosk inside Whole Foods.

It did “astronomical numbers,” according to Mendelsohn, and that led to the opening of the brick-and-mortar shops in New York City. Its success equates to the evolution of the Beyond Meat patty that went from 12 ingredients to six–peas, beets, potatoes among them, with less emulsifiers–to improve a mealy mixture to a crisp patty. Its texture and taste surprises and converts carnivores.

At one point, they ran a clandestine Believe or Not challenge on social media where PLNT customers would take a burger home to their friends, not tell them its vegetarian, and record their reaction.

“We got some really cool content from people sitting around the dining room and they were like, ‘Wow, this is delicious.’ And then they’re told it’s plant-based and their jaws drop. In the end, we just want to impress you with our burger.”

The menu consists of PLNT burgers with options to add caramelized onions, pickles, plant-based American cheese, lettuce, and tomato. There is also a spicy plant-based chick’n sandwich topped with hot sauce and plantbased pepperjack cheese, and a Save the Bay Filet, a faux fish that has all the textures and flavor of the original. Popular sides are sweet potato and green bean fries.

“It’s mind boggling on what you can do with plants and innovation these days and not have to sacrifice the flavor or eating occasion,” Mendelsohn says.

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The Tribeca Cinema Center Hospitality Hub Celebrated A Selection of Key 2023 Tribeca Films in New York with Wine Experience Partner Sommsation and Magnum Ice Cream Programming Featuring Notable Talent Such as Alexander Skarsgard, Laura Linney, Cyndi Lauper, Sherry Cola and Alicia Silverstone Enjoyed Wine, Beer, Cocktails, Dessert and Cuisine offerings at Filmmaker Events June 10-18th Across Top NY Hotspots

Roxstar Entertainment brought their newest hospitality platform, The Cinema Center, to New York City for Tribeca, activating during the annual in-demand, highly anticipated New York film festival. Their impressive schedule of highprofile red carpet premiere parties was held across multiple New York City restaurant and nightlife destinations including Bar Feroce at The Moxy Chelsea, Serafina at Upper West 77th Street, and Common Ground NYC in Meatpacking District, highlighting a key selection of top films in competition at the annual Festival, with partners Sony Music, IFC and Sony Pictures Classics.

Music Icon Cyndi Lauper celebrated her Tribeca Film Festival documentary “Let The Canary Sing” At Tribeca Cinema Center held at Serafina Upper West on 77th Street following the screening and concert performance at the Beacon Theatre. Guests at the various film soirees sipped on a selection of hand-picked wines from Sommsation wine experience experts, along with Peroni Nastro Azzurro, both their premium Italian lager and 0.0% non-alcoholic lager.

Paired with an abundance of delicious cuisine favorites from each eatery, attendees enjoyed delectable premium Magnum ice cream bars.

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Cocktails were also served featuring Milagro Tequila, Hendrick’s Gin, Reyka Vodka, and Hudson Whiskey. The events continued all week, and ended with the reception for Sony Pictures Classics Shortcomings closing out the series on June 18th, 2023 celebrating with Director Randall Park and cast Justin H. Min, Sherry Cola, and Ally Maki,.

The film “eric larue” directed by Michael Shannon and starring Judy Greer, Alexander Skarsgård, Alison Pill, Tracy Letts, and Paul Sparks celebration was held June 10th at Bar Feroce of Tao Hospitality Group at The Moxy Chelsea.

IFC films “Suitable Flesh” + “The Perpetrator” were celebrated on June 11th at Common Ground on Gansevoort Street with Heather Graham, Chris Lowell, Barbara Crampton, Johnathan Schaech, Alicia Silverstone and director Jennifer Reeder, plus Kiah McKirnan, Christian Siriano, Joel Michaely, Nora Zehetner, and more.

Sony Pictures Classics celebrated “The Miracle Club” on June 12th with Director, Thaddeus O’Sullivan and cast Laura Linney and other special guests such as Joel Michaely and Lorenzo Antonucci.

Each venue served VIP guests with its special brand of service, atmosphere and culinary delights. Libations were provided by the Cinema Center’s generous partners. The all-important wine services for the program will be provided courtesy of Sommsation, a trusted wine experience brand and an online wine

shop, including hard-to-find wines from top independent wineries and sommelier-selected limited production wines.

Sommsation invites wine enthusiasts to explore their online shop of exceptional and one-of-a-kind wine offerings that ship directly to your door. Specific selections such as Ricochet 2021 Willamette Valley Pinot Noir and 2022 MRV White Rhone, Halter Ranch Winery 2019 CDP, Authentique Wine Cellars 2020 Leisure Barrel Aged Pinot Gris and 2017 Keeler Estate Pinot Noir, will be highlighted at the Cinema Center event series.

Beer sponsor, Peroni Nastro Azzurro, Italy’s premium lager, was served as well as Peroni Nastro Azzurro 0.0%— a premium non-alcoholic lager.

Featured liquor included Milagro Tequila, Hendrick’s Gin, Reyka Vodka, and Hudson Whiskey. Signature cocktails highlighting each liquor were also offered at the event series to guests.

To the delight of attendees, Magnum® ice cream treated guests to the ultimate chocolate ice cream indulgence, as guests enjoyed the refreshing, luxurious desert. Magnum® ice cream uses only the finest premium ingredients like velvety vanilla bean ice cream and are the only ice cream bars made with Belgian chocolate.

About Sommsation

About Magnum® ice cream

Sommsation is a modern wine experience platform and online marketplace connecting consumers with world-class sommeliers and top-tier winemakers around the world.

Launched in 1989, Magnum® ice cream was the first handheld ice cream bar targeted as a premium adult offering. Today, Magnum® ice cream is one of the world’s leading ice cream brands, selling more than one billion units annually worldwide.

Artfully arranged wine tastings feature premium wines from independent wineries, paired with expert insights from their team of engaging sommeliers. The marketplace provides seamless access to a wide range of exquisite wines not easily sourced or found. Sommsation’s Concierge handles all the details, making it easy to experience the hidden gems of wine from anywhere. Visit www.sommsation.com

Magnum® ice cream bars are the ultimate chocolate ice cream indulgence, using only the finest premium ingredients like velvety vanilla bean ice cream and are the only ice cream bars made with Belgian chocolate. All Magnum ice creams ― including Magnum Double Ice Cream Bars, Magnum MINI Ice Cream Bars, Magnum Classic Ice Cream Bars, and Magnum Tubs ― source cocoa beans from Rainforest Alliance Certified™ farms. For more information, please visit magnumicecream.com/us, facebook.com/MagnumIceCreamUS, twitter.com/ MagnumIceCream, and visit our U.S. Instagram channel at instagram.com/MagnumIceCream.

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Splurge-worthy Summer Cocktails from Saffron Indian Restaurant In the heat of the season, you’ll want tantalizing cocktails that leave you feeling like you’re walkin’ on sunshine! Excited to introduce you to your next summer indulgences: The Aama Sutra Cocktail and The ‘Orange’ One Cocktail from Delhi-born chef and restaurateur, Ajay Walia, of SAFFRON in Burlingame (formerly Michelin-starred RASA). These “pick-me” cocktails are worth the splurge due to their bold flavor, use of fresh seasonal fruit, and dramatic spices inspired by India, as well as edible flower garnishes.

July Issue 2023 v Food & Beverage Magazine | Page 38

The Aama Sutra Cocktail Ingredients: Mezcal, mango, cilantro, grilled jalapeño, and lava salt

With June signaling the beginning of Mango Month – let the Aama Sutra cocktail be your palate-pleaser!

This cocktail matches the flirty, fun vibe of the season and will enhance any summer brunches, happy hours, or BBQ! Mango, commonly found in Indian cuisine, is the prominent star of this libation. Its aromas are accompanied by Indian Kala Namak salt (lava salt), which surprises and delights the nose, followed by the fiery tastes of grilled jalapeño that dance in the mouth.

It’s everything you’d hope for from a summer cocktail!

The Orange One Ingredients: Sparkling wine, Aperol, angostura bitters, and maraschino cherries

Aperol Spritzs are having a moment this season!

Delight in Saffron’s rendition of the vibrant orange drink, The ‘Orange’ One! This cocktail is synonymous with warm weather and meant for poolside sippin’. It features chilled, effervescent bubbles of sparkling wine that cool you from the inside out, Aperol, angostura bitters, and maraschino cherries to bring you all the refreshingly bitter-sweet flavors we love about an Aperol drink.

Page 39 | Food & Beverage Magazine v July Issue 2023

July Issue 2023 v Food & Beverage Magazine | Page 12

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SNACK INDUSTRY INNOVATOR SNAX-SATIONAL BRANDS CONTINUES SUPPORT OF RYAN SEACREST FOUNDATION AS THEY UNVEILED LATEST BROADCAST STUDIO AT LE BONHEUR CHILDREN’S HOSPITAL IN MEMPHIS ON MAY 24TH, 2023 Le Bonheur Children’s Hospital, in partnership with the Ryan Seacrest Foundation, opened their newest state-of-the-art 1,275 square foot broadcast media center, Seacrest Studios, in Memphis, Tennessee on May 24th, 2023. The Seacrest Studios at Le Bonheur Children’s located on the first floor of the hospital will be used to provide a variety of programming to patients, whether they are physically in the studio or watching through a closed-circuit network from their rooms, the studio will help encourage kids to express themselves and find new creative outlets while at Le Bonheur. Patients will have the opportunity to host their own radio and television shows, play games, watch live musical performances and interview celebrity guests. The studio is encased in glass, allowing patients, staff and visitors to view the daily programming happening inside.

This is the latest expansion to their growing national network of Seacrest Studios, their 12th to date, of which innovative snacking industry leader Snax-Sational Brands, inclusive of the premiere snacking brands of Cookie Pop, Candy Pop, Cereal Pop and Pasta Snacks’ Penne Straws, continues to support with a portion of sales

Page 41 | Food & Beverage Magazine v July Issue 2023

from all bags sold at retail and e-commerce purchases going toward Ryan Seacrest Foundation. The partnership officially kicked off in 2020 and continues to grow year after year. Incremental to sales proceeds, Snax-Sational Brands supports year round efforts such as dedicated holiday campaigns, in-studio guest appearances and snack donations to the hospital studios, plus engaging events and digital initiatives to bring attention to the incredible and important work of Seacrest Studios and the foundation itself.

“We are so thrilled to be able to continue to support this inspirational organization and be a partner in the rewarding and impactful work their children’s hospital network provides to families nationwide. This cause is near and dear to our hearts at Snax-Sational.” - CMO, Snax-Sational Brands, Adam Cohen Seacrest Studios are charitable endeavors of the Ryan Seacrest Foundation, founded by Emmy-award winning media entrepreneur, radio personality, and television host and producer Ryan Seacrest and his

family. The Ryan Seacrest Foundation hopes to contribute to children and their families’ healing while lifting the spirits of the Le Bonheur staff.

On Wednesday, May 24, 2023, Ryan Seacrest, media personality and producer, Chairman & Founder, Ryan Seacrest Foundation, Jaren Jackson, Jr. – NBA player, forward for the Memphis Grizzlies, Jordan Davis - country pop singer and songwriter, Kat Graham actress, singer, and humanitarian dancer and model, among others supported the opening ribbon cutting event in celebration of the new Seacrest Studios at Le Bonheur in Memphis. The Munford High School marching band and mascots from University of Memphis, Memphis Redbirds, Memphis Showboats and Memphis Grizzlies were also on hand to support, with Grand Marshal Peabody Duckmaster – Kenon Walker. At the Ribbon Cutting Ceremony, Speakers included Ryan Seacrest, Dr. Trey Eubanks, Le Bonheur Children’s Hospital Interim President, Michael Ugwueke – Methodist Le Bonheur Healthcare, President and CEO.

ABOUT LE BONHEUR CHILDREN’S Le Bonheur Children’s, based in Memphis, Tenn., provides expert care for children in more than 45 pediatric subspecialties, encompassing robust community programs, a pediatric research institute and regional outpatient centers in Jackson, Tenn., Tupelo, Miss., and Jonesboro, Ark. Le Bonheur also features a 255-bed hospital in Memphis and a 21-bed satellite hospital within Jackson-Madison County General Hospital in Jackson, Tenn.

As the primary pediatric teaching affiliate for the University of Tennessee Health Science Center, Le Bonheur trains more than 350 pediatricians and specialists each year. Nationally recognized, Le Bonheur has been named a U.S. News & World Report Best Children’s Hospital for 12 consecutive years and is a Magnet-designated facility, the ultimate credential for high-quality patient care and nursing excellence. Located at 848 Adams Avenue, Memphis TN, 38103.For more information, please call (901) 287-6030 or visit lebonheur.org. Connect with us at facebook. com/lebonheurchildrens, twitter.com/lebonheurchild or on Instagram at lebonheurchildrens.

ABOUT RYAN SEACREST FOUNDATION AND SEACREST STUDIOS

ABOUT COOKIE POP AND CANDY POP

ABOUT CEREAL POP

Seacrest Studios was founded on the commitment to aid in the healing process of children receiving medical care at children’s hospitals and help support their families.

SNAX-Sational Brands premiere popcorn brands, Cookie Pop and Candy Pop, are composed of the popular Cookie Pop and Candy Pop varieties.

Since its debut, it has become America’s #1 popcorn brand, featuring flavors such as Cookie Pop with OREO®, Cookie Pop made with CHIPS AHOY!®, Candy Pop made with BUTTERFINGER®, Candy Pop made with TWIX®, Candy Pop made with SNICKERS®, Candy Pop made with M&M’s Minis®, and their latest flavors, Cookie Pop made with NUTTER BUTTER® and Candy Pop made with SOUR PATCH KIDS®.

SNAX-Sational Brands Group premiere popcorn brand has introduced its newest portfolio expansion with the addition of Cereal Pop. With its February 2023 debut, Cereal Pop joined sister brands Cookie Pop and Candy Pop as America’s #1 popcorn treat, featuring flavors Cereal Pop made with FRUITY PEBBLES® and Cereal Pop made with COCOA PEBBLES®.

Its programming allows children to tap into their creativity that helps them thrive, experimenting with radio and television broadcasting in these media centers while bringing an uplifting spirit to the hospital’s communities. With today’s opening at Le Bonheur, the Ryan Seacrest Foundation will have successfully installed 12 broadcast media centers in pediatric hospitals nationwide with Memphis joining Atlanta, Boston, Charlotte, Cincinnati, Dallas, Denver, Nashville, Orange County, Orlando, Philadelphia and Washington D.C. The foundation plans to open new studios at Cohen Children’s Medical Center in Queens, N.Y., and Intermountain Primary Children’s Hospital in Salt Lake City, Utah in 2023.

They are the leader in the industry as a sweet & savory pioneer, combining delicious signature candy flavors and cookie coatings with lowsodium, non-GMO corn, at only 150 calories per serving. The combination has become the go-to snacking item at both Hollywood premieres and at-home movie watching. With retail partners such as Sam’s Club, Walmart, Hy-Vee, Costco, Kroger, Food4Less, Five Below, and Stater Bros., the brand continues to debut their latest licensed varieties now with a full national launch in Target as of May 22, 2023.

Cereal Pop is now available in grocery leader Publix, Walmart stores nationwide in 5.25oz varieties and Sam’s Club nationwide in a 20oz edition. Follow @CookiePop_CandyPop #CerealPop on social media for news and updates, and visit the brand’s all new website inclusive of their e-commerce shop online at www.cookiepopcandypop.com.

Follow @CookiePop_CandyPop #CookiePop #CandyPop #CerealPop on social media for news and updates, and visit the brand’s all new website inclusive of their e-commerce shop online at www.cookiepopcandypop.com and follow @ ryanfoundation for updates on the organization happenings. latest licensed varieties now with a full national launch in Target as of May 22, 2023.

July Issue 2023 v Food & Beverage Magazine | Page 42

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Page 43 | Food & Beverage Magazine v July Issue 2023

SMART APRON

AMÄZI

Smart Aprons have become an integral part of staff uniforms, due to their innovative 7 pocket core design, with two zippered pockets and five other pockets, which organize all essential items. Smart Aprons also incorporate an adjustable quick release waistband, 2 side D-rings, reinforced stress points and use only high-quality fabric, thread, and components. Smart Aprons are utilized in a variety of businesses, such as in restaurants, hospitals, schools, college campus, cafés, concessions, and in any other business where a highly functional and durable apron is desperately needed to help staff get through their busy and chaotic day. Smart Aprons have become one of the best-selling aprons on Amazon, placing it in the top 25 bestselling Tool Aprons, along with over 440, 4.6 reviews, and named as an Amazon Choice Product, with many customers commenting it’s the best designed apron they’ve ever owned.

Amäzi is a women-owned, mission-driven, and sustainably sourced snack company that’s on a mission to help you Snack on Purpose™ through made-in-Uganda tropical fruit snacks. By partnering with farmers and small businesses in Uganda, Amäzi has built a vertically integrated supply chain that closes the gap between source and consumer, and focuses on bringing production opportunities and market access back to the countries from which we source. Amäzi helps to support market access, job creation, and a more sustainable supply chain with every bite you take. With 3 simple ingredients in every bag, just fruit and spices, Amäzi highlights Ugandan sourced fruit at peak ripeness, and pairs it with thoughtful flavors and superfoods. A satisfying snack for all ages.

BAKE ME HEALTHY Bake Me Healthy has recently launched a new line of plantbased baking mixes, revolutionizing guilt-free baking.

Their baking mixes are free from the top 9 allergens and incorporate upcycled ingredients like coffee cherry and “ugly” bananas, reducing food waste while delivering delicious treats. Key features of Bake Me Healthy’s PlantBased Baking Mixes include being free from top 9 allergens & School Safe, made with upcycled ingredients, no refined sugar, and easy to bake with just a few additional ingredients.

Their baking mixes make it easy to bake for the whole class to enjoy without fear of food allergies.

July Issue 2023 v Food & Beverage Magazine | Page 44

MUSIC MATTERS TO YOUR CUSTOMERS NEW STUDY CONFIRMS MUSIC CAN INCREASE REVENUE AND BUILD CUSTOMER LOYALTY

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

IF GOOD MUSIC IS PLAYING FOR MORE INFORMATION ON HOW TO OBTAIN A BMI MUSIC LICENSE, PLEASE VISIT WWW.BMI.COM/EDE

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

CHECK AVERAGE TENDS TO GO UP 5 TO 10% JUST BECAUSE PEOPLE ARE GETTING THAT 2ND OR 3RD DRINK. REVENUES HAVE JUMPED ALMOST 25% ON THE NIGHTS THAT WE HAVE LIVE MUSIC. -BRIAN BREWERY OWNER, COLORADO AND UTAH

”

“

WITH LIVE MUSIC (…)

THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN. -THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

”

“

THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.

-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA

”

TO VIEW THE COMPLETE SURVEY, VISIT https://www.bmi.com/pdfs/publications/2023/bmi-value-music--research-analysis.pdf * A QUANTITATIVE ONLINE STUDY BY BMI AND NATIONAL RESEARCH GROUP (NRG) WAS ANSWERED BY 1,000 NATIONALLY REPRESENTATIVE PEOPLE AGE 21+ WHO REGULARLY VISIT EDES (AT LEAST 3X PER MONTH). TO REPRESENT THE B2B PERSPECTIVE, NRG CONDUCTED SIX IN-DEPTH-INTERVIEWS WITH OWNERS, OPERATORS AND MANAGERS OF BARS AND RESTAURANTS.

Page 45 | Food & Beverage Magazine v July Issue 2023

BEYOND¥ BURGER Craveable, stackable, plant-based The NEW Beyond Smashable Burger delivers everything consumers crave in a smash-style burger with the added nutritional and environmental benefits of plant-based meat. With a juicy, tender center and crispy, caramelized exterior, the 2. oz patty provides a customizable experience so that foodservice operators can create the perfect smash-style burger option to fit their menu. eady-to-smash to any size, these patties cook in just three minutes and are perfect for guests to enjoy on single, double and triple stack builds. t packs 13g of plant-based protein (per patty), with 3 less saturated fat1, and no cholesterol, no GMOs, no added soy ingredients, and no added hormones or antibiotics. A smash hit for menus 1Compared to USDA 8 /2 ground beef

BEYOND¥ STEAK Beyond Steak provides the satisfying, juicy and flavorful experience of seared steak tips that can be enjoyed by meat eaters and flexitarians alike.

Beyond Steak cooks in just minutes and sears to a crispy and caramelized exterior while maintaining an irresistibly juicy center. eceiving rave reviews, restaurants can add the FAB award-winning Beyond Steak to their sandwiches, bowls, salads, stir fries, fajitas, tacos and more. Beyond Steak is certified as a heart-healthy food2 by the American Heart Association and was also named a T ME 2 22 Best nvention for being a healthier steak. t was also the first plant-based meat product to receive the Good Housekeeping Nutritionist Approved Emblem. Made with simple, plant-based ingredients, Beyond Steak is low in saturated fat 3 , has 21g of protein, and no GMOs, cholesterol or added hormones and antibiotics. Versatile, savory steak. Made From Plants. * 2 Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease. * 3 Contains g of total fat per serving.

COCOVIBE Cocovibe is a breakthrough in K12 nutrition: a 100% superjuice that credits as a fruit serving, with 2/3 less sugar than traditional fruit juices and twice the electrolytes of a sports drink – at a cost less than fresh fruit. Plant-based, organic, low sugar, clean label with no additives of any kind, Cocovibe is a functional superfood you drink: an 8 oz serving of Cocovibe has more potassium than a banana and only 5 grams of natural sugar. Potassium is critical for child development, cognitive performance and physical health. Cocovibe ships in a concentrated form and is prepared fresh daily with tap water to reduce carbon emissions by 90% vs packaged drinks.

Cocovibe awards a student 13 years of age a $1,000 Cocovibe Grant every week for them to personally do something good for society, the environment or a community in need.

July Issue 2023 v Food & Beverage Magazine | Page 46

EGGO® Start the year with smiles by offering Eggo® Eggoji™ Chocolate Waffles, which are crafted with delicious ingredients, including whole grains and a slightly sweet chocolate flavor your students are sure to enjoy. They contain 32g of whole grain per 2-waffle serving, contain no high-fructose corn syrup, and are a source of 7 vitamins and minerals. Warm and serve or thaw and serve for ultimate flexibility.

GLUTEN FREE NATION Gluten Free Nation is a certified Gluten Free, certified woman-owned business, providing many items, including their blueberry muffins, to Food Service customers through their distributor, Sysco Foods. Established in 2010, they have been an important vendor to schools, restaurants, hotels, hospitals, sports arenas and many more. There are very few certified gluten free manufacturers, and food service establishments are always in need. Gluten Free Nation is based in Houston, Texas, with distribution in all continental US states, plus Alaska.

GOLDEN GATE CHEESE Inspired by the vibrant color of its namesake San Francisco landmark, the gateway to Marin County, Golden Gate® Washed-Rind Triple Crème Cheese is a savory, washed rind triple crème cheese that gets its striking color from Brevibacterium linens cultures. In true artisan fashion, each wheel is hand-washed with brine multiple times to lock in moisture and create the perfect environment for coastal cultures to thrive. The distinctive flavor is earthy with vegetal aromas, rich, savory notes and a fudgy texture. This unexpected cheese is perfect for back-to-school snacking and will elevate any snack plate.

Page 47 | Food & Beverage Magazine v July Issue 2023

NOW SHINING AVAILABLE IN MARKET

ORANGE CRÈME RUM COCKTAIL READY-TO-SERVE 36 PROOF

July Issue 2023 v Food & Beverage Magazine | Page 48

Learn more at @sunshinepunchofficial

HONEST EARTH Honest Earth began as a single product that has become a trusted ingredient in the K-12 market over the years. Now, Honest Earth is a one-stop shop for foodservice operators within a variety of segments, with products that stand up to modern flexitarian diets with applications at breakfast, lunch, and dinner. Additionally, Honest Earth offers a ‘blank canvas’ for customizable side dishes or potato-based veggie bowls – allowing chefs to add countless ingredients, mix-ins, or toppings to create unique flavor profiles.

JONNYPOPS Made with simple ingredients and nothing artificial, JonnyPops are a delicious better-for-you snack. Individually wrapped, JonnyPops are easy to serve as a grab and go option, and Strawberry & Banana Smart Snacks are a healthier version of a pop that students already love. All JonnyPops Smart Snack flavors have 1/8 serving of fruit, and the #1 ingredient is always real fruit. Every pop stick also has a kind deed written on it, encouraging students to be kind, and acting to decrease bullying in schools nationwide.

JUST INGREDIENTS Just Ingredients offers a delicious, all-natural protein powder flavored without artificial sweeteners or sugar alcohols. Just Ingredients Protein Powder is made with 100% grass-fed nondenatured whey from New Zealand and Europe. While many protein powders use whey as their sole protein source, Just Ingredients Protein Powder is made with five different protein sources - pea, collagen, whey, pumpkin seed, and chia seed. The whey that is used in Just Ingredients Protein Powder contains no casein and very little lactose.

Page 49 | Food & Beverage Magazine v July Issue 2023

Authenticity in Every Drop

Your one-stop shop for plant-based oils

Scan here and see what Catania can do for you!

cataniaoils.com | 800.343.5522 July Issue 2023 v Food & Beverage Magazine | Page 50

KYE’S Kye’s was born out of a mother’s love for her son, Kye. His food sensitivities, picky palate and desire for all things “yummy” challenged her to create a new hand held food endearingly named the KyeRito. Passionate about children’s nutrition and providing clean healthy food that kids will want to eat and crave, as well as meet all the dietary considerations our children are facing, owner Jeanne worked hard to gain acceptance into the Santa Monica Malibu Unified School District. In 2019 they piloted offering KyeRitos through one of the lunch carts at Lincoln Middle School 2 days a week, with the intent to roll it out to other schools, but the pandemic hit. Once students were allowed to return to school in person, Kye’s worked with Lincoln Middle School to allow parents to place orders online and delivered bagged lunches for students 2 days a week in 2022 and transitioned to 1 day a week in 2023, when the restaurant lost its lease and moved locations.

LILLIE’S OF CHARLESTON Lillie’s of Charleston is a family-owned specialty food company that’s been in business since 2001. Lillie’s of Charleston produces hot sauces, mustard BBQ sauces and spice mixes with unique heritage founded flavor profiles that also offer “Better For You” attributes.

Their products are all 100% natural, non GMO, and glutenfree, the sauces are low in sodium and lower in sugar and the spices are Keto friendly and Gluten-free. South Carolina is iconic on the BBQ circuit for its mustard-based BBQ sauces and their family recipe is an award winner and gives K12 Student Diners the flavor and heat that they want. The goodness of their soul and products are reflected in the company motto: “may you never feel unwanted, unloved or hungry.”

MAVERICKS SNACKS Mavericks Snacks breaks the mold on classic cookies, delivering the fun and flavor of childhood without the guilt.

Featuring a line of plant-based, school-safe, non-GMO cookies in flavors like Birthday Cake and Double Trouble Choc, Mavericks offers 40% less sugar than the leading natural kids cookie at just 5 grams per serving. Being a Maverick means dreaming a little bigger, shining a little brighter, and breaking the mold to make the world better.

Mavericks is ditching the ‘cookie cutter’ so families can indulge [guilt-free] on crave-worthy cookies made with feelfood ingredients. So, grab a handful, be a Maverick and (snack) break from the norm.

Page 51 | Food & Beverage Magazine v July Issue 2023

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MAXX COLD The compact all stainless-steel 58-inch-wide milk cooler is a low maintenance solution for milk crate cooling and storage for school cafeterias. This commercial milk cooler is durable and energy efficient; engineered with a urethane foam insulated door and walls and using ecofriendly R290A hydrocarbon refrigerant. The cold wall construction keeps the temperature consistent at 36°F to 38°F (2°C to 3°C). The interior and exterior of the cabinet are constructed of durable stainless-steel that protects milk bottles, cartons or crates and is easy to clean. The unit provides a storage capacity of (16) 13”x13”x11” crates or (10) 19”x13”x11” crates. The flip top lid and fold down door allow students, teachers, and food service personnel to access fresh, cool milk with ease.

MORNINGSTAR FARMS® A delicious 100% vegetarian addition to any balanced diet, students will love the CN Labeled MorningStar Farms® Veggie Chik’n Nuggets, which feature lightly seasoned plant-based nuggets with a crispy, crunchy outside and tender inside. They are also an excellent source of protein (14g per 4-nuggets serving; 2oz equivalent meat alternate) and are made with non-GMO soy.

OTIS SPUNKMEYER Start the school day off right with Otis Spunkmeyer Delicious Essentials Muffins, the #1 muffin for K-12* schools. Made with whole grains, and meeting USDA Smart Snacks guidelines, the muffins satisfy nutrition requirements with every bite. The individually packaged muffins are made without high-fructose corn syrup and are available in both 2 ounce and 4 ounce serving sizes. Delicious flavors include Blueberry, Banana, Chocolate Chocolate Chip, Apple Cinnamon, Corn, and Chocolate Chip.

Page 53 | Food & Beverage Magazine v July Issue 2023

The future of sustainable shipping is looking bright for the food industry.

Partner with SmartWay

®

Freight transport is becoming more efficient, as well as both environmentally and socially responsible. Its future ! is bright because SmartWay is sharing with its Partners — nearly 4,000 companies and organizations — information about market-based incentives and technology solutions to help cut fuel costs and reduce emissions. Being a !

SmartWay Partner is free. If your company ships food and almost anything else, SmartWay has the roadmap to help you achieve greater freight sustainability.

Learn all the benefits of being a SmartWay Partner at epa.gov/smartway

SmartWay. Driving sustainable freight.

Page 59 | Food & Beverage Magazine v July Issue 2023

OSMOW’S Created by Osmow’s more than 15 years ago, this product is the perfect blend of Sweet & Savoury. Using a proprietary mix of expertly marinated chicken breast, grilled pineapple & signature sauces. Filling a void in the current fast-casual culinary marketplace, Osmow’s flavorful dishes with signature sauces such as the fan-favorite garlic sauce keeps cravings satisfied.

PACIFIC NORTHWEST Pacific Northwest Canned Pears are versatile and ready to use in recipes or enjoyed straight from the can. Bartlett pear trees—an heirloom pear variety that has the perfect sweetness and texture for canning—thrive in ideal growing conditions in the Pacific Northwest.

After being harvested by hand, pears are delivered to nearby canneries where they are carefully ripened, peeled, cored—and halved, sliced or diced—before being poached in juice or sweetened syrup, right in the can. This time-honored canning process keeps pears ripe, juicy, and ready to eat. Buying canned pears from the Pacific Northwest supports American agriculture and food grown on family farms. Check the label for “Product of the USA” to be sure you’re getting the highest quality.

SAVADAY® Set your students up for success with our SAVADAY® molded fiber cafeteria trays. The compostable trays are designed to hold up to the heaviest of wet and dry foods and are made from at least 25% recycled material and 75% renewable resources making it an environmentally conscious alternative to foam. SAVADAY® molded fiber cafeteria trays are shrink-wrapped and packaged in smaller packs providing easier handling, thus reducing costs by allowing higher volume per truckload and reducing freight costs. Additionally, these trays are proudly produced in the USA using materials sourced from North America. These innovative and solutions-focused products are designed to perform while also caring for you, your students, and the planet.

Page 55 | Food & Beverage Magazine v July Issue 2023

TEAKOE Teakoe Fizzy Tea is a Colorado-based fizzy tea on a mission to combine flavor with only a few delicious plant-based ingredients that are certified organic, low calorie and made with no added sugar. Teakoe’s all-natural ingredients pack a serious punch of inherently healthful benefits, while maintaining refreshing and impressive flavor. Teakoe Fizzy Tea combines purposeful botanicals with fizzy tea to offer specific health benefits and caffeine levels for each flavor.

Teakoe flavors range from a classic like Honey Lemon to Minty Pear, to a twist on the beloved soda classic- Orange Ginger Punch.

TETRA PAK® Tetra Pak® shelf-stable cartons unlock sustainable and convenient ways to deliver dairy milk to schools and foodservice operations.

The innovative Tetra Pak® shelf-stable (aseptic) carton provides six layers of protection that keeps dairy milk safe without the need for refrigeration, helping foodservice institutions reduce operational costs and streamline efficiencies. The ultra-high temperature process quickly eliminates harmful bacteria in the milk, while the product maintains the same quality and nutritional value as pasteurized milk. Tetra Pak® shelf-stable packaging allows dairy milk to be stored at room temperature for a longer amount of time, allowing for more robust distribution to rural areas and helping to tackle food security. Tetra Pak® cartons are recyclable and made primarily of renewable materials, helping food service providers meet their sustainability targets.

VAC100 Reduce food waste and stretch your budget further with the JVR Vac100, chamber vacuum sealer. The feature packed, chamber vacuum sealer, that outperforms and outclasses the competition.

Low profile and portable design that will easily fit into your foodservice kitchen. Built with commercial grade components that will provide years of reliable service.

July Issue 2023 v Food & Beverage Magazine | Page 56

VOYAGE FOODS This back-to-school season, kids can enjoy the classic PB&Js they know and love, made better with Voyage Foods’ Peanut-Free Spread. From cafeteria lunches to on-the-go snacks, Voyage’s top 9 allergen-free spread is perfect for schools looking to provide a safe-to-eat option without compromising on that classic peanut butter taste. Even better, Voyage’s spread is made with simple, natural ingredients, like sunflower seeds and upcycled grape seeds, so you can feel good serving it up at lunchtime. By swapping Peanut-Free Spread for traditional peanut butter, schools can keep kids’ favorites on the menu while keeping everyone safe.

For picky eaters and peanut butter lovers alike, this Peanut-Free Spread is the perfect swap for traditional peanut butter that is nut-free, Non-GMO Project Verified, plant-based, gluten-free, Kosher certified and utterly delicious.

YAY! MILK Milk is a great way for kids to get the protein, vitamins, and minerals needed for growing bodies and minds. But kids today are constantly on the move – so delicious and portable options are key. Yay! Milk offers grab-and-go convenience without compromising quality or freshness. Packed in lightweight 8 oz. shelfstable containers, Yay! is perfect for busy school cafeterias, after school activities, and backpack feeding programs. No more worrying about spoilage or constant refrigeration. Yay! Milk boasts a 12-month shelf-life (until open), maintaining its rich taste and nutritional value. Packed in aseptic Tetra Pak® cartons, Yay! can be kept in the dry food pantry and served when ready, or thrown into a backpack in the morning and enjoyed later during soccer practice. And, Yay! cartons are made from renewable materials and are fully recyclable. Now that’s something to feel good about.

RENAU CORP Renau Corp is the premier provider of foodservice tech solutions, all designed and manufactured in Chatsworth California. Renau provides equipment manufacturers and commercial kitchen operators with unique and complete solutions that help ensure food safety, minimize food waste, simplify training, and optimize operator profitability and customer experience. The new Smart Kitchen System line of products allows operators to make their dumb equipment smart.

The Smart Kitchen Timer pairs with the Sensor Module to provide complete time and temperature monitoring. Follow the flow of food all the way from the walk in, to the holding bin. Let Renau’s SKS help drive confidence that food is always cooked and held at the proper temperature, for the correct amount of time.

Customers ranging from the Department of Defense to commercial kitchens all depend on Renau products to help keep their operation running at peak performance 24/7. For more information about the SKS line of products, or any other Renau foodservice solutions, please visit www.renau.com, e-mail sales@renau.com, or call 818-341-1994 Page 57 | Food & Beverage Magazine v July Issue 2023

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