SEPTEMBER 2019
n
SPECIAL SHOW ISSUE
Novacart – The Bakeable Packaging Experts
AKFP Offers Premium Cassava Flour for Gluten-Free & Grain-Free Baking
WB: What kind of products does Novacart have to offer?
WB: Since American Key Food Products first developed Premium Cassava Flour for gluten-free baking, how have your capabilities and growth developed?
An interview with Mel Festejo, Chief Operating Officer, American Key Food Products (AKFP), Closter, New Jersey.
An interview with Joe Miglia, General Manager, Novacart.
JM: Novacart manufactures bakeable packaging. Novacart’s bakeable packaging is by definition packaging that you can bake right in with no need to unmold and repackage, and is ready for sale. We produce over 300 styles of paper baking molds and cups to handle any baking need.
JM: Free-standing paper baking molds you just fill, bake and sell, all in the same unit. Once filled and baked in, your goods can be sold and/or served with no need to repackage, saving both time and money.
MF: We have shipped more than 55 million pounds of Premium Cassava Flour since its introduction in 2011. AKFP has invested eight years in developing and improving not only a distinctive gluten-free and grain-free ingredient adapted to the challenging, competitive environment of North America, but also our production and logistics capabilities, and adhering to the high standards for quality and food safety demanded by the industry. We now have an established track record for promptly and reliably delivering consistent quality cassava flour to an increasing customer base. Thanks to a strong partnership with our manufacturer, it is produced in a highly efficient and controlled environment, with production capacity boosted
BOOTH #2935
BOOTH #634
WB: What does bakeable packaging mean?
Continued on Page 20
ADSI, Inc. Showcasing Egg Breaking Machine at IBIE
Continued on Page 20
80 GHz Radar Makes Level Measurement Despite Dust and Build Up
By Greg Tischler, Radar Product Manager – VEGA Americas
Mike E. Maynard, Owner and Founder of ADSI, Inc. in Durant, Oklahoma, has been providing the world with the Centri-Matic III 286P-UL Egg Breaking Machine since 1981. This machine will crack, extract and blend 30 dozen USDA graded eggs every 60 seconds with 100 percent liquid extraction, resulting in an average of 10-15 percent more yield over hand cracking eggs, solving the problem for both the foodservice operator and the baker/cook. This revolutionary machine is designed to be easy to use, easy to clean and to dramatically cut labor costs and improve the overall quality of the end product by using fresh eggs over liquid eggs. ADSI, Inc. strives to provide a high-quality product with little maintenance and one of the best warranties in the equipment industry, while saving hundreds of dollars by controlling the food and labor costs by consistently maintaining top quality, thus generating greater profits. “We are proud of our customer loyalty and will go above and beyond for each and every company we work with,” explained Maynard. ADSI, Inc. is showcasing the Centri-Matic III 286P-UL Egg Breaking Machine at the IBIE show, booth #2978, targeting restaurants, bakeries, convenience stores and all
Nearly every bakery uses powder and granular ingredients like flour and sugar. It doesn’t matter if the production line is making English muffins or biscuits, cookies or crackers, the recipe calls for one or both. Operators responsible for tracking how much of these ingredients are still in the silo know just how difficult it is to get an accurate, reliable level measurement at any given moment. Inside dry ingredient storage vessels, thick clouds of dust form during filling and emptying, which interferes with several different measurement technologies. It can take a long time for these clouds to settle, and the fine granules and powders can even settle and build up on the sensor itself, interfering with the measurement. Plus, every ingredient has different physical properties that can make it difficult to find a “one-size-fitsall” solution. Innovations in radar technology, fortunately, have made all of these problems a thing of the past.
BOOTH #2978
BOOTH #7587
Continued on Page 18
Continued on Page 20
WB 4
WORLD OF BAKING
www.gourmetnews.com
Franklin Baker: ‘A Cut Above the Rest’ Franklin Baker, Inc. is the largest processor in the Philippines and premier supplier of coconut ingredients to the global food and beverage market. It has been in business for over 125 years and takes pride in long standing customer relationships, many of which exceed 60 years. Products are produced in the Philippines from the freshest nuts available, at one of its three manufacturing facilities, where proprietary processing is utilized to ensure freshness and long shelf stability. Franklin Baker controls the process from tree through shipment, allowing customers to have the highest level of safety and confidence in the product supply
chain. Franklin Baker sets itself apart with the following: wet steam pasteurization of all the coconut – no other competitor pasteurizes their product; BAX testing for salmonella, which is 10,000 times more sensitive than the competition’s BAM method; reliable and proven service levels for all products including specialty items; R&D and technical support direct from the Philippines; Franklin Baker guarantee of satisfaction; and three U.S. warehouse locations. Franklin Baker offers an extensive portfolio of conventional and organic coconut product: desiccated coconut including sweet-
gredients so food companies can continue to meet growing demands. Started in 1992, Global Organics is a leading importer and supplier of certified organic, non-GMO and fair-trade ingredients. The company is dedicated to delivering consistent and high-quality organic ingredients while also providing outstanding service and value. That’s why the company carefully selects vendors and only partners with sustainable agricultural projects that benefit their communities, and ultimately, the planet. Global Organics builds collaborative relationships based on mutual trust, honesty and integrity with cus-
SEPTEMBER 2019
n
GOURMET NEWS
A Special Supplement of Gourmet News
WORLD OF BAKING Publisher Kimberly Oser
ened and toasted, coconut water – single strength and concentrate, coconut milk and cream, coconut concentrate, creamed coconut, virgin coconut oil, coconut flour, coconut sugar and other coconut products. Franklin Baker is proud of its extensive third-party certifications and accreditations, including: USDA Organic, Non-GMO Project Verified, Fair Trade USA, BRC, Control Continued on Page 20
Global Organics: Trusted Source for Organic Certified Ingredients Demand for organic products continues to rise as more consumers, especially millennials, become aware of the transparency and integrity of the organic food supply chain. The USDA organic seal is gaining trust as consumers learn what this highly regulated certification represents (non-GMO, no toxic pesticides or chemicals, no antibiotics, no artificial ingredients). The United States is the largest market for organic products globally; however, North America has the second smallest amount of organic agricultural land. Global Organics helps bridge the supply gap for organic in-
n
Senior Associate Publisher Jules Denton-Card Editorial Director Lorrie Baumann Associate Publisher Anthony Socci Associate Editors Jeanie Catron • JoEllen Lowry • Karrie Welborn Art Director Yasmine Brown Graphic Designer Jonathan Schieffer Senior Account Manager Marcos Morhaim Account Managers Adrian Chacon • Beth Painter • Joseph Bellon Director of Operations Tara Neal Customer Service Manager Susan Stein
tomers and suppliers who share its commitment to quality and social and environmental standards. Global Organics offers a variety of sweeteners, including organic granulated cane sugar, small crystal sugar, liquid sugar, invert cane syrup, powdered sugar and brown sugar. Organic cane sugar is sourced exclusively from the Native Green Cane Project Continued on Page 20
Show Logistics & Distribution Jay Watson • Hannah Stefanovich European Sales Enrico Cecchi Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 World of Baking s is published by Oser Communications Group ©2019 All rights reserved. Founder Lee M. Oser www.gourmetnews.com
WB 8
WORLD OF BAKING
www.gourmetnews.com
Your Bakery Headquarters for World Class Flexible Packaging Solutions As the bakery and snack world looks to companies for new technologies and creative solutions to the always changing consumer needs and demands, Matrix continues to place itself in the position to help meet and exceed the requirements and expectations of its customers. With the nonstop demand and growth in the baking and healthy snack market, people are looking for convenience with portability, resealability, varying portion sizes, shelf-life and sustainability, and Matrix continues to offer solutions. Packaging machines need to be flexible in terms of bag sizing, closures and film types, and must allow for quick changeover, have washdown options and offer a convenient footprint on the processing line. Matrix understands the way the cookie needs to crumble! As a leader in vertical form,
fill and seal packaging equipment, Matrix delivers rugged, well-engineered, cost competitive and easy-to-use packaging systems. All of its machines are backed by a large worldclass parts and service team. And, with more than 30 years in the packaging industry, Matrix continues to demonstrate the ability, knowledge and commitment it has in creating profitable nonproprietary component packaging systems for customers on a global scale. As a ProMach brand, Matrix is also in the unique position to provide customers with a wealth of knowledge throughout their entire packing system, and can facilitate integrating packaging and processing products and solutions for food, beverage, consumer goods, pharmaceutical and other diverse industries throughout the world.
What’s Going On with the Water at Your Facility?
Managing a Precious Resource Have words like pH adjustment, equalization, clarifiers, settlers, discharge monitoring and dissolved air flotation become part of your vocabulary lately – whether you wanted them to or not? Perhaps the issue of water in your facility has become a front-burner topic of conversation. Don’t worry. You’re speaking Complete Water Services’ language. Complete Water Services (CWS) provides the experience and resources that produce innovative solutions to water and wastewater treatment. It has a proven track record assisting the baking industry in meeting their unique challenges involved in managing our planet’s most vital resource.
Water for the 21st Century Purity of water used in food and beverage processing industries is essential to everything we eat. From bread and sweet-good bakeries to meat, fish and poultry processing, vegetable preparation to animal and vegetable oil processing, beverage to condiment preparation, clean water is fundamental. You have to have it coming into your facility for sure. But it’s what comes out that can cause worse problems.
Pretreatment and Wastewater Systems CWS has extensive experience in finding solutions for existing wastewater issues, as well as custom-designing brand new systems. Even though manufacturing processes
New Technologies Can Help You & Your Customer See Better Quality The color of a baked product is an indicator of overall product quality as well as a gauge of process variation. Furthermore, the color of baked products is difficult to measure because of the curved surfaces and irregular shapes inherent in these types of food products. When there is color variation from the center to edge, it also reveals other business challenges like waste in energy, oven time and raw materials. While lightness/darkness/browning are often key parameters in consumer acceptance, the overall color can vary as well. Traditionally, simple instruments that report
Baking Contrast Units (BCUs) are used to quantify the lightness or browning of baked crust, crumbs, breads, snack foods and other similar applications. Camera systems are sometimes utilized in baking as well, but require tightly controlled illumination and lighting, yet ultimately do not read color like the human eye. Both BCUs and camera technology do help eliminate the human subjectivity in production for simple pass/fail; however, these technologies do not measure any changes in what the actual color is – such as the yellowness – and are not as accurate and precise as color
JoeFroyo Makes the Old New Again with Cold-Pressed Creamery By Colby Scharsch, Lead Designer, JoeFroyo
Dairy disruptor JoeFroyo is leading a charge to change the way people think about milk. “Believe me, I’m lactose-intolerant: I get it,” says JoeFroyo Founder and President Zach Miller. “But I also love dairy, and I wanted to find a way to bridge that gap.
Dairy alternatives have been trying for years to recreate the perfect balance of taste, mouthfeel and essential nutrition that milk provides. My main difference is, instead of running away from milk, I ran toward it.” That passion led Miller to start JoeFroyo, as he began formulating a drink that would combine the caffeine boost of coffee with the
The Matrix facility located near Milwaukee, Wisconsin, is the ProMach Flexibles group headquarters. With over 135,000 square feet of space for manufacturing, assembly, spare parts inventory and R&D machine development and design, Matrix supports a complete flexible packaging product line. Matrix is also the master distributor for FL Tecnics (a ProMach brand), INV Pack and Toyo Jidoki – all of which combine to allow Matrix to offer complete solutions for all your flexible packaging needs. FL Tecnics offers rollstock horizontal form, fill and seal pouch making technology in both carousel and walking-beam styles. These machines are capable of speeds of up to 400 units per minute and offer solutions that allow customers the flexibility to produce a pouch with top or corner valve on the same valve applicator. Additionally, it offers vary across food and beverage industries, there are similar characteristics and problems you might have become aware of, including: pH excursions caused by acid and caustic cleaning processes; high levels of settleable solids and suspended solids caused by cleaning operations and in-product loss during production; high levels of five-day biochemical oxygen demand (BOD5) and chemical oxygen demand (COD); excessive fats, oils and grease (FOG) caused during bakery operations cleaning, product loss during transfer and in blending and clean-up operations.
Hands-On, Real-World Designers and Operators There is no such thing as a cookie-cutter approach to wastewater treatment. Each facility spectrophotometers. Colorimetry is the science of how the human eye sees color and how color can be described, quantified and communicated. Colorimetry helps instantly improve communication in a manufacturing environment (for example, between production and QA departments). Analytical instrumentation like color spectrophotometers (also called colorimeters) is at the core of improved color quality with improved accuracy and precision, preferred over older technology – and at an affordable price for the industry. Color spectrophotometers that utilize color parameters – like the Hunter L, a, b valuable health benefits of cultured dairy, but without the lactose. The resulting beverage was JoeFroyo’s first product, Probiotic Cold Brew™. But the undertaking led to Miller developing a proprietary process for creating a lactose-free cultured dairy base, including using high pressure processing (HPP) to extend shelf life and improve taste. While he was overjoyed by the success of the Probiotic Cold Brew formula, Miller was even more excited about the potential for the cold-pressed dairy base he had created. After using the same process to create the lactose-
n
SEPTEMBER 2019
n
GOURMET NEWS
many bag sizes and closure styles. INV Pack is a leading provider of high quality stickpack and sachet systems for flexible packaging applications. INV Pack was the first form, fill and seal company specializing in the innovative stickpack format. Its technologies continually evolve to follow the most rigorous security and hygienic rules, including Ultra Clean format. Toyo Jidoki is a leader of high-quality automated pre-made pouch packaging systems that efficiently load, open, fill and close pouches. It is perfectly suitable for bakery and snacks, but offers both liquid and nonliquid applications, producing a precise and dependable seal. Matrix can help customers find solutions.
For more information, stop by the ProMach Bakery and Snack Solutions booth #7267 or go to www.matrixpm.com.
is unique and requires the practiced eye of a CWS professional to see what would work best to provide reliable, cost-effective water and wastewater solutions while ensuring regulatory compliance.
Whether you have a water or wastewater issue at your plant, need to install a complete water or wastewater treatment system for your facility, or need experienced assistance with a specialized bakery application, CWS can help. Sometimes CWS uses the latest, most innovative technologies. Other times it uses tried and true methods that have proven effective for years. Each design is different. For more information, stop by booth #1659 or go to www.cwaterservices.com.
scale – quantify and assess the entire color of the product as a shopper would. HunterLab instruments used in the baking industry are capable of reporting full-color values (and BCUs, if needed). HunterLab offers portable, at-line, in-line and laboratory color spectrophotometers built to measure baked products accurately and repeatably. These instruments include MiniScan EZ, Aeros, SpectraTrend HT, and its newest instrument, the Agera. This family of HunterLab instruments is well suited specifically for baking applications.
For more information, go to www.hunter lab.com or stop by booth #644. free, probiotic Clean Label Creamer™, Miller was ready to fully explore the opportunities for producing dairy using HPP. The end result is Cold-Pressed Creamery™, a new label for JoeFroyo’s cold-pressed dairy beverages produced using HPP. As with all of JoeFroyo’s products, Cold-Pressed Creamery will use Real California Milk®, cultured to unlock live and active probiotics, and with lactase added to remove the lactose.
For more information, go to www.joefroyo.com or call 253.682.8586.
WB 1 0
WORLD OF BAKING
www.gourmetnews.com
SAATI Keeps on Belting Out the Classics Since 1935, SAATI has produced a diverse range of precision woven synthetic mesh with a clear specific focus on the food market. SAATI has been a proud partner with many major food companies and has over 50 years of experience in belt fabrication for a wide range of dry and wet food processing. SAATIbelt for fresh cut products is the dedicated line for washing, dewatering, transporting and processing of fresh cut fruits and vegetables. The high precision weaving and finishing processes allow SAATI to supply a stable product with uniform pore size and air permeability. Each belt is custom fabricated based on the exact specifications of cus-
tomers. This allows SAATI to produce customized belts to fit any type of equipment. SAATI’s research team has successfully developed a highly resistant special construction synthetic edge on finished belts, providing excellent mechanical resistance. Food compliance is SAATI’s priority for all food applications. SAATIbelt fabrics intend to have direct food contact. It is FDA polymer approved and compliant with EU 10/2011. SAATIbelt drying features include: mechanical and thermal stability for optimal belt tensioning, product distribution and long product life; hydrolysis resistance – in-
American Baking Systems Launches Small Footprint Rack Oven American Baking Systems (ABS), a familyowned business located in Cedar Rapids, Iowa has been proudly serving the U.S. baking industry for decades. Its management staff has more than 60 years of combined service in the baking industry of America. To ensure the highest quality equipment at the most reasonable prices, ABS has formed manufacturing and distribution alliances with manufacturers located throughout the world. The company is an international distributor of quality bakery equipment designed for artisan bakeries, family-owned bakeries and supermarkets with scratch bak-
eries. Its equipment line consists of spiral mixers, planetary mixers, dough rounders and moulders, stone hearth gas and electric deck ovens, rack ovens, convection ovens and proofers – all with ETL and ETL Sanitation approvals. ABS has partnered with companies around the world to ensure its customers have access to the latest baking technologies and methods, as well as providing new products that will help grow business. ABS is at the show, says Scott Farrington, Manager, in order to introduce new equipment, meet potential dealers, make industry
Elements Truffles Brings Balance to Indulgent Chocolate By Greg Gonzales
Stopping to take a breath now and then can help us pay attention to our inner voices. That’s how Alak Vasa, co-Founder of Elements Truffles, says she found her way to making chocolate. She left a career on Wall Street to follow her passion, and now she and her team make truffles and chocolate bars with a mission in mind. Vasa spent more than a decade on Wall Street before she quit to train at Financier Patisserie in Manhattan. A friend had introduced her to meditation, which enabled her to understand herself better, she said. While she appreciated the chance to learn a new craft, she still didn’t feel at home. That inner voice
kept getting louder, she said, telling her she had to create something of her own. In 2015, she got to work finding the right product. “I never thought I would be making chocolate,” said Vasa. “When I quit my job I didn’t know what I wanted to do, but I did know I wanted to do something with food and with good food – food that you can trust, food that you can give to your child and not worry about what they’re eating – and to build a company with values, in terms of the partnerships, the sourcing of ingredients, the packaging, the people. When we decided we wanted to build the company, we wanted to be mindful, to make it a human-centric company.” The brand makes chocolates in small batches that are raw, organic and dairy-free,
Smitty Bee Honey: A Sweet Success Story For over 95 years, Smitty Bee has been passionate about producing and packaging high quality honey. That passion has helped create one of the most respected honey packaging businesses in the industry. Louis Henkelman, who always had a love for honey, started producing honey from a single colony hobbyist kit from Sears and Roebuck. In those days, honey could only be obtained by raising your own bees. At this time, honey was a novelty item and not mass marketed like it is today. It wasn’t until the
1940s when sugar was rationed to support the war effort, that honey was turned to as an alternative sweetener. The popularity of honey grew, and the industry was born. Throughout the next 30 years, Louis grew his family orientated business into one of the most respected honey producers in southwest Iowa. Lavern Schmitz worked for his fatherin-law, Louis, after returning from the Korean War. Lavern saw the opportunities with honey early on and started his own producing operation in the mid 1950s. Nicknamed “Smitty” in
creased lifetime and better resistance to drying and washing processes; smooth surface – prevents clogging and improves dryer productivity; FDA polymer approved; and compliant with EU 10/2011. SAATI can custom fabricate belts ready for installation. This key aspect allows SAATI to control all traceability, from the yarn raw materials to the finished product. Each belt component is customized based on the final application. This ability to be flexible in fabrication ensures the finished product can meet the specific needs of the customers’ technical requirements. Edge treatment is available in a variety of
n
SEPTEMBER 2019
n
GOURMET NEWS
polymers and compositions, including PET for wet applications, hi-temp for dryer belting and many others. Joint closures are available in different configurations: stainless steel, close ring, PET and PEEK. Guide system options include the newest trapezoidal and notched PET guides designed for small radius cylinders and low temperatures. SAATIbelts are engineered to achieve the best performance, be the most reliable, easy to install and made to last.
For more information, stop by booth #4871, call 800.431.2200, email info.us@saati.com or go to www.saati.com.
contacts and acquire new customers. Its customers are artisan bakeries, pizzerias, restaurants with in-house bakery production, pastry producers and supermarket bakeries. This year ABS is introducing a new rack oven with a small footprint built by Macadams International. Macadams, a partner company to ABS, has been in business for over 100 years. Also being introduced at the show is a new line of proofer and proofer retarders that offer an alternative to the current units on the market. The new line features insulated floors and gentle humidity production, as well as new low priced, entry-level dividers and sheeters. The company takes pride in providing high-quality equipment at affordable prices,
making new equipment attainable both for customers already established as well as for those just starting out. ABS opens doors to new businesses by providing quality, well-supported equipment at a reasonable price. The company’s long-standing track record of supporting scratch baking with large supermarket chains is also high on the list of accomplishments. The cornerstone of ABS is its high quality, low prices and customer service. Its equipment meets the test of time and sets new standards in the durability of industrial baking equipment.
For more information stop by booth #1427, go to www.abs1.net or call 319.373.5006.
with no refined sugars, preservatives or emulsifiers. Each of its products is made in its New Jersey facility, where they’re sweetened with local honey that makes each bite melt slowly. Elements Truffles mixes essential oils, ginger, black pepper, beet root, turmeric and lavender into its products. The result is a new kind of flavor experience, and a bar that’s less likely to end in a sugar crash. Much of the inspiration for these flavors comes from Ayurvedic eating, something Vasa and her husband learned as kids in Ahmedabad, India. She explained that where most diets are about do-and-don’t thinking, Ayurveda is about bringing balance to the diet. “For example, in the fall the air element is dominant, which means that element can go off balance in you very quickly,” she said. “So that’s when you eat more grounding foods, like beets, sweet potatoes, foods that grow in the ground. You eat warm spices too.” Beyond providing nutrient-dense, deli-
cious chocolate to customers, Elements Truffles also donates 25 percent of its profits to the Care for Children project by the Art of Living Foundation, a non-profit. The project helps educate underprivileged kids in India. It’s not just chocolate bars at Elements Truffles. The company also sells TurmericInfused Drinking Chocolate, truffles infused with flavors like turmeric or cardamom or lavender, and gift boxes that contain an assortment of all the company’s products as well as smaller bars in the Pantry Edition line. All the bars come in a cardboard box, with a fabric label hand-stitched onto the box, colored with vegetable ink. On the back, consumers can read about Ayurveda and Ayurvedic doshas, right above the nutrition facts. Suggested retail prices are $6.99 for the bars, $4 for Pantry Edition bars, $12 for drinking chocolate, $12 for a small box of truffles and $35 for a large box of truffles.
grade school, he named his new business Smitty Bee Honey. The business grew through the 1960s, ‘70s and ‘80s. Doug Schmitz, Lavern’s son, worked beside his father, learning the trade as well. Doug then started his own operation in the late 1970s, which he grew into a lucrative honey producing business throughout the 1980s and ‘90s. In the early 1990s, commercial agriculture changed the natural landscape and honey production yields decreased every year, as the majority of southwest Iowa was converted to corn and soybeans. To further diversify, Doug and his family turned their attention to packing honey for farmer’s markets and craft shows. The packaging business grew strong through the 1990s, while honey production struggled. Over 20 years, Smitty Bee grew
from a small honey producer and packer to one of the nation’s fastest growing honey processors, packaging over 20 million pounds of honey per year. Smitty Bee Honey packages different types of honey for all industry sectors. These markets include commercial food manufacturing, foodservice and retail. Honeys are carefully selected from specific botanical or geographical areas from around the world and blended to match customer specifications. Exotic and rare varietals such as Washington Raspberry, California Sage and Mexican Avocado honey are just a few of the honeys that can be sourced. Recent trends show that customers are looking for new and trendy honey items that will stand out from the rest.
WB 1 2
WORLD OF BAKING
www.gourmetnews.com
Mona Lisa: The Essential Palette for Holiday Magic Deck the halls with chocolate decorations this holiday season! You can feed your inner artist and delight your patrons with whimsical chocolate decorations from Mona Lisa. From snowflakes and Santas to colored shavings, gingerbread men and more, the full palette of iconic elements lets you incorporate exceptional taste, texture, color and shape into your holiday desserts. Created by a pastry chef with visionary dreams, Mona Lisa decorations inspire culinary artists everywhere with finely crafted elements that are ripe for flights of fancy. Imagine Santa seated atop a cupcake on a bed of fresh-fallen snow, or a classic candy cane in a bed of red and ivory marbled curls.
Think of a chocolate gingerbread man nestled in the creamy swirled top of a chocolate mug-shaped dessert cup. Let your own holiday dreams take form. Mona Lisa works together with leading trend agencies and influential chefs to lead the way in culinary creation. The easy-to-use Mona Lisa collection includes an artfully designed variety of chocolate molded decorations, shavings and curls, along with dessert cups, chocolattos (pencils) and seasonal specialties.
Perfect for Pastry Chefs, Bakers, Caterers and More Transforming your holiday desserts from or-
Keeping the Perimeter Fresh Foods that are fresh and meals that are convenient are two consumer demands that have until recently been all too often in conflict. Increasingly, shoppers visit the store’s perimeter expecting to feel good about their careful selection and find foods that require minimal effort or expertise to prepare. Savvy grocers find innovative packaging to be a powerful tool to satisfy both requirements, while driving greater revenue.
Power of Packaging Packaging in the fresh department can affirm the consumer’s choice toward healthy living and help overcome any apprehension about the potential chore. Now, special packaging for bakery items gives shoppers fresher flavor and texture at home. Produce departments overwrap fruits and vegetables to present a freshly picked look. Deli counters are joining grab and go programs once reserved for meat or seafood teams. “Food retailers who market to those who
care about expediency, health and sustainability will harness the power of fresh,” said Anne-Marie Roerink, Principal at 210 Analytics and frequent food-industry speaker. “Convenience-focused shoppers look for quick and easy. Nutrition-focused shoppers look for smart and healthy. Both are generally willing to pay more to satisfy their needs,” Roerink said. She agreed effective packaging is key to attract and engage these groups, and to unlocking fresh-department sales growth.
Packaging with Purpose Packaging is a crucial component of any CPG marketing mix and can play a major role in a supermarket’s experiential marketing, too. “The best food packaging protects, preserves, presents and promotes product,” said Glen Adamik, a marketer for packaging manufacturer Elkay Plastics (dba LK Packaging), “but it’s most effective when fitted
Sweetened Condensed Milk from Santini Foods Santini’s California Farms sweetened condensed milk is manufactured in the USA, using fresh milk for a fresh dairy flavor and milky white color. The sweetened condensed milk is kosher certified by the Orthodox Union, halal certified, Real California Milk certified, gluten free and select products are also certified organic. Santini Foods has been producing sweet-
ened condensed milk on the west coast since 1995. It is a full line supplier of all types of sweetened condensed milks. Santini Foods is certified to make organic sweetened condensed milk and can produce rBST-free sweetened condensed milk for customers requiring it. It offers sweetened condensed milk in every size container, ranging from the small 14 ounce can you see at your local
Europastry Combines European Heritage with American Spirit Europastry is obsessed with providing value to its partners. Its commitment is to make the lives of customers better every day by adding easy, profitable solutions for bakeries, restaurants and convenience stores. As one of the pioneer companies in the frozen bakery sector, Europastry has based its leadership in becoming one of the most innovative players
of the industry. Its goal is not to be considered the largest but the fastest company in the sector, always seeing customers as a priority. In the U.S. market, Europastry delivers the best of both worlds as it combines European heritage with American spirit. Its unique, best in class product portfolio allows cus-
dinary to extraordinary makes your customers happier and the holidays merrier. Stand out from your competition, boost your sales and generate buzz this holiday season with your own unique photo-worthy creations customers will want to share. The taste, textures, colors and shapes of Mona Lisa combine to help you weave your own holiday magic. Mona Lisa decorations are used by pastry chefs, bakers, caterers and expressive chefs across the globe. For retail or foodservice applications, single treats or a holiday array, Mona Lisa helps you deliver a memorable experience.
Sustainability All Mona Lisa chocolate decorations are with a store’s overall brand experience.”
Fresh Packaging in the Fresh Department The freshest innovation in packaging this year could be material made from renewable sources and even fully compostable. Both Adamik and Anne-Marie Roerink agree fresh-department shoppers may be particularly impressed by sustainable packaging. “Certainly, the more circularity-conscientious consumer will be swayed by sustainable packaging,” Roerink says, referring to the oft-mentioned goal of a circular economy. Big brands and private labelers are leading the way, having announced commitments to sustainable packaging. Retailers can also act now, according to LK Packaging. “LK welcomes the opportunity to help anyone committed to addressing demand for sustainable packaging,” says Adamik. Sustainable packaging appeals to the grocery store to 40,000pound tanker trucks to fit the needs of industrial users.
n
SEPTEMBER 2019
n
GOURMET NEWS
made with Horizons sustainable cocoa under the Cocoa Horizons program. For more information on this provisit www gram, .cocoahorizons.org.
For the Artist in Every Chef Your imagination is the limit when crafting chocolates, pastries and desserts. Your intricate attention to detail drives the company to apply the same attention to the design, production and finishing of decorations, and it packs and ships them with the same great care.
Explore the full product line at www .monalisadecorations.com. fresh-department shopper’s dual desires for fresh and convenient, much in the way madein-store meal kits have.
The Meal-Kit Revolution Meal kits in the fresh department mean supermarkets compete with online retailers and often improve on the traditional model with madein-store, ready-to-cook meals. Some packaging, like Ready. Chef. Go!®, even allows consumers to cook in-store prepared meals right in the packaging, while giving category managers a new way to move product. “We expect continued adoption of packaging used for locally assembled meal kits,” said Adamik, “and a new wave of demand for packaging that helps grocers address environmental concerns, while still providing solutions that are fresh and convenient.” For more information, go to www.lkpkg.com.
densed Milk is Santini Foods’ most assertive step forward towards a more health-conscious future.
Organic Sweetened Condensed Milk California Farms Organic Sweetened Condensed Milk is the perfect choice for anyone wanting to increase the amount of organic food in their diet without sacrificing flavor or quality. Formulated to do just that, California Farms Organic Sweetened Con-
For more information, .santinifoods.com.
tomers to fulfill and enhance its bakery offering. Its extensive range of thaw-and-sell decorated, filled doughnuts has more than 100 items, with different shapes, sizes, colors and flavors to delight the senses. The artisan ciabattas and premium breads combine tradition and innovation, bringing bakery to the highest level. Its hand-tied knots
are its artisanal signature roll, made every day by a dedicated team of specially trained associates. The upscale European pastries, GMO-free premium butter croissants, savory and sweet Danish and puff pastry and its new authentic brioche category round out its offering to encompass a unique portfolio within the same product catalog. A onestop shop experience that makes customers’ lives easier by adding value to their business.
Organic Evaporated Milk A timeless baking staple, creamy California Farms Evaporated Milk is just the ingredient to make a recipe for any occasion extra special. go
to
www
WB 1 4
WORLD OF BAKING
www.gourmetnews.com
Premium Cassava Flour Surpasses 50 Million Pound Milestone American Key Food Products (AKFP) announced that it has shipped more than 55 million pounds of its Premium Cassava Flour since its introduction in 2011. “We have invested eight years in developing and improving not only a distinctive gluten-free and grain-free ingredient adapted to the challenging, competitive environment of North America, but also our production, logistics capabilities and food safety, adhering to the high standards demanded by the industry,” says Mel Festejo, Chief Operating Officer at AKFP. “We now have an established track record for
promptly and reliably delivering consistent quality cassava flour to an increasing customer base in the baking and snack segments. Thanks to a strong partnership with our manufacturing partner, our cassava flour is produced in a highly efficient and controlled environment, and the production capacity has been boosted to cope with the rising demand.” Premium Cassava Flour is simply the naturally gluten-free root of the cassava plant, converted to a highly versatile flour through AKFP’s proprietary process, with no added ingredients. Cassava has been used as a food
Novacart Launches New Look with New Website By Joe Miglia, General Manager, Novacart
Novacart is known for our full product line of bake and sell paper packaging. We have been leading the industry with quality and innovation by creating the standard, not following it. We only use the finest paper from renewable forests, which is only one of the reasons our products stands above the rest. We have recently launched our new website, www.novacartusa.com, with a fresh look and improved features to guide customers through our products. We realize how difficult packaging is to source which is why we feature our full product lines and multiple search areas. Our new site allows you to narrow your selection by choosing different field options, resulting in the best choices for
your project. You can search by type of baked good, size or even ounce capacity. Are you wanting to dress up your cupcakes or muffins without all the grease showing through? Our new Elite Tulip Cups are created with a 70gsm heavyweight paper. They are designed to form a barrier to oil transfer, resulting in a tulip cup that has more rigidity and consistent color, which creates an exceptional look for your baked good. Adding to our single serve molds are three new products that would be great for pies, cakes, brownies and custards. We have had many requests to make deeper single-serve molds; in response, our round 3-5/8-inch mold and our square 3-1/8-inch by 3-1/8inch mold are now both 1.5 inches deep. Along with this is our new standard size
Award-Winning Cheeses from Klondike Cheese Company Klondike Cheese Company’s new Buholzer Brothers™ brand is crafted by six Wisconsin master cheesemakers and dedicated staff and includes four flavorful varieties of Muenster, Brick, Havarti and Dill Havarti. Brick cheese has a deliciously complex, earthy flavor with a touch of nuttiness when young, but turns pungent and tangy when aged. Try Brick cheese on a Detroit-style pizza or slice to top a juicy hamburger. Buholzer Brick comes in 6-pound loaves and 8-ounce chunks. Also soon to be available in
retail and foodservice slices. Muenster is an orange rind cheese that is semi-firm with a creamy texture that gets even creamier with age. Perfect for grilled cheese, scrambled eggs or pizza. Buholzer Brothers Muenster comes in 6-pound loaves, 15-pound long john, a retail and foodservice slice pack. Havarti is a great melting cheese with its creamy, rich buttery flavor. Slice for grilled cheese, cube on salads or serve on a charcuterie platter. Buholzer Brothers Havarti comes in 4.5-pound and 9-pound loaves as
Don’t Overpower – Complement Instead By J.G. Riley, Vice President, Media, Formaggio Brand
If Formaggio Brand is famous for anything (other than the personality of Founder Anthony Mongiello, a.k.a. The Big Cheese™), it’s the innovative product concepts, designs and flavor profiles it brings to the deli case. Formaggio always surprises and leads the way. This year Anthony wishes to educate us on a bit of flavor philosophy that will appeal to the foodie in all of us. As the cheese maker himself puts it, when it comes to combining Italian-style deli meats with the right cheese:
“Don’t overpower – complement instead.” Anthony gives us some background about this flavor philosophy. “Our stick-based products such as Artisan Wraps, Deli Wraps, Stick-Ups and Sticks & Dips are designed with three basic characteristics in mind: convenience, quality and flavor profile. Formaggio does what it does best – we go to the drawing board to figure out the best way to bring products to the customer. It’s all about combining just the right components of meat for the perfect eating experience and flavor profile. I’ve tried many competitors’ products and I find the cheese almost always
source in South America, Asia and Africa for centuries. “What’s old is new again,” says Festejo. “We have reimagined this traditional ingredient to make it a simple, smart solution for today’s gluten-free, grainfree and paleo baked goods and snacks, which are also non-GMO, and clean-label. It is also noteworthy that cassava is a sustainable crop and one that could be less adversely affected by climate change relative to other staple crops.” The company states that its Premium Cassava Flour provides baking characteristics that closely mimic the structure, texture and taste of wheat-based baked goods and snacks brioche baking mold, a single serving, yet larger than our mini brioche cups. This mold is designed to stand up to yeast bread, but it is also great for a jumbo cupcake or a beautiful pie. We wanted to give our customers options to enhance their look and differentiate their products, which is made possible with a new color to our Ecos Series baking line with lids. Introducing two individual size molds for the grab-and-go market that feature a terra cotta exterior with a white interior. The new generation of Panettone producers are artisan bakers using fresh, quality ingredients. To meet the needs of this growing market, we are introducing three sizes of our corrugated molds (M-Series) that are formed with tall and sturdy sides to support the delicate structure while adding a refined look.
n
SEPTEMBER 2019
n
GOURMET NEWS
in a number of baking applications, while complementing other gluten-free flours and/or starches in composite blends for the more complex applications. It also contains 7 percent dietary fiber, positively contributing to baking functionality and the nutritional profile of the finished product. It has been successfully used in products such as cookies, cakes, tortillas, breads, pizza crusts and many others, without the need for complex ingredient formulations. It is also effective in extruded products like puffed or fabricated snacks.
For more information, stop by booth #634 or go to www.akfponline.com.
We know that many of our customers use our molds for the bake and sell market as seen in grocery stores and retail bakeries, but our products can be used in a variety of applications, such as catering, restaurants and manufacturing. Our paper baking molds transport easily and dispose after one use, making them great for sweet as well as savory foods. Our PET-laminated line works great for quiches, lasagna and other savory dishes that make great to-go containers going from freezer to oven or microwave to table. Created from paper, a renewable source, Novacart products are a perfect solution for the food industry.
For more information, go to www.novac artusa.com, call 877.896.6683, email info@novacartusa.com or stop by booth #2935.
well as 15-pound long johns. Dill Havarti is available in 4.5pound and 9-pound loaves. Both will also be available in retail slice packs. The plain Havarti will be in foodservice slices. Klondike Cheese Co. is a fourth generation cheesemaking family, crafting award-winning cheeses in the same location in Monroe, Wisconsin since the late 1800s. 2018 best of class awards received include first place for Brick, second place for Muenster and third place for Havarti at the World Championship Cheese Contest and first place for
To learn more about the new Buholzer Brothers brand, visit www.buholzerbrothers.com.
overpowers the flavor of the meat. To me and my customers, this is unacceptable. There must be a harmonious marriage between the two components. If we used provolone like some manufacturers, the tang of that cheese speaks louder than say, the Genoa salami. Not the best flavor combo. Also, if we wrapped deli meats around the pizza-cheese type of mozzarella, that cheese lacks any gourmet or epicurean nuance to meld the gentle cheese and savory meat flavors together. This is anathema to the consumer as well as to us. We don’t want that clash of flavors, nor does the
customer base. So we at Formaggio have developed the silkiest, creamiest, most delicate fresh mozzarella sticks to use in conjunction with the fine deli meats. The result is a perfect balance of complementing tastes between the meat and cheese. It’s all about combining amazing flavors together to give you a true culinary experience where there is no one component strong-arming the other. Like I said, it’s a harmonious marriage of flavors both in terms of strength and flavor profile – and we all know the strength and happiness that comes from a harmonious marriage!”
products.
Dill Havarti at the Wisconsin State Fair. The secret to Klondike’s exceptional quality is the combination of using state-of-the art equipment, its proprietary recipes and time-honored traditions of cheesemaking. The recent 50,000 square foot plant expansion at Klondike Cheese Co. shows its commitment to providing high quality, authentic and consistently flavorful
WB 1 6
WORLD OF BAKING
www.gourmetnews.com
FrieslandCampina Launches Frico Brand in U.S. With a rich heritage in cheese making, FrieslandCampina launches the Frico brand in the U.S. with value-added specialty cheese products. Frico stands for high quality, great tasting cheese made with devotion. Frico cheeses have been made in Holland by Frico cheesemakers for more than 120 years. Frico crafts its products with care and is proud of its Dutch tradition of cheesemaking with 100 percent fresh Dutch cow’s milk. The taste, variety and versatility makes Frico cheese loved by all. Slices A full range of quality Dutch cheeses come pre-packed in a convenient resealable 5.3-
ounce tray format, in an eye-catching assortment to attract customers to your self-service section. It is an accessible range of cheeses, perfect for sandwiches, burgers and more, conveniently packed 12 to a displayready case. Gouda is a mild and creamy cheese with melt-in-the-mouth texture, in 5.3 ounces/150g. Edam is a mellow and savory cheese, with a firm bite, in 5.3 ounces/150g. Emmental is nutty and mildly fruity with a smooth yet firm bite, in 5.3 ounces/150g. Goat cheese is made from 100 percent pure pasteurized goat’s milk; it is mild and creamy in taste, in 5.3 ounces/150g.
Flax4Life Offers Handmade Wholesome Goodness By Kasondra Shippen, General Manager, Flax4Life
Flax4Life is a small family owned and operated bakery located in the Pacific Northwest that is certified gluten-free, dairy-free and nut-free (except coconut). Our goal is to make flax-based products that not only taste good but are good for you. Healthy ingredients are essential, but the taste is, too! Our baked goods are meant to be enjoyed by anyone, allergies or not. If you are looking for a flavorful treat that is high in omega 3s, healthy protein, fiber and lignans, look no further. Your taste buds will not be disappointed with our delicious line of muffins, brownies, granola, cakes and
toaster buns. All the products are all natural, preservative- and cholesterol-free. We are excited to introduce the newest flavor of our brownies, Chocolate Mint. Our rich and gooey brownies just got a little better with this sweet addition. This new flavor will delight your senses. Or if you are in search of something onthe-go, our single-serve muffins and brownies are a perfect solution. The same quality product, but in more convenient packaging. You can choose from three muffin flavors: Carrot Raisin, Chocolate Chip and Wild Blueberry, and now all five brownie flavors are available. These small delicious packages are perfect for lunches, road trips, games or any time you need a little treat.
Garden Fresh Gourmet Uses Freshest Ingredients for Delicious Products Garden Fresh Gourmet, headquartered in Ferndale, Michigan, was founded in 1997. Jack and Annette Aronson started making salsa in a five-gallon bucket in the kitchen of their hometown barbecue joint in Ferndale, Michigan. Their idea was simple: make products so good, people won’t be able to stop eating them. As the name indicates, Garden Fresh Gourmet uses only the freshest all-natural ingredients in its products, which are
paired with culinary-inspired recipes. The company excels in delivering gourmet-tasting products every time. As a category leader in refrigerated salsa, it used this success to grow the Garden Fresh Gourmet brand into more categories. The company’s mission is to gather the world’s finest ingredients, craft them into delicious, highquality products and offer them at a reasonable price. Trisha Miller, Vice President Central and
SEPTEMBER 2019
n
GOURMET NEWS
in-the-mouth texture comes in 7.5-ounce, 200g. Mediterranean Herb is a Mediterranean feast of colors and flavors, all in one cheese! With sun-dried tomatoes, olives, herbs and garlic, it comes in 7.5ounce, 200g. Goat cheese is made from 100 percent pure pasteurized goat’s milk, and it is mild and creamy in taste, and comes in 7.5-ounce, 200g.
Cracker Cuts These ready to serve cracker cuts are perfect for entertaining or snacking. It comes in an easy peel and reseal tray in a 7.05-ounce package and packed eight to a display ready case.
Shaved Goat Cheese This enticing goat cheese is freshly shaved, perfect for salads, soups, pasta and flatbreads. Packaged in resealable 5-ounce cups, this cheese is great for adding flavor to nearly any dish, and packed 12 to a case. Naturally matured for 20 weeks, this distinctive goat’s cheese has a delicious flavor and a slightly crumbly texture.
Are you in the mood for something a little richer? We also have our guilt-free rich chocolate cake covered in fudge frosting and dark chocolate shavings, or our scrumptious carrot cake covered in dairy-free cream cheese frosting with toasted coconut. If you are at a birthday party or dinner gathering, there won’t be any leftovers of these cakes. Or stay in, and eat the whole cake by yourself. No matter the time of day, our products are healthy treats that will keep you going and satisfy any hunger cravings. If it’s first thing in the morning with a bowl of our uniquely soft granola or a late-night chocolate brownie snack, you will not feel guilty enjoying our products, because they are good and good for you. Handmade wholesome goodness – nutritious and delicious!
Muffin Flavors: Wild Blueberry, Carrot Raisin, Chocolate Chip, Cranberry Orange, Apple Cinnamon and Hawaiian Pineapple.
Gouda A mild and creamy Gouda cheese with melt-
National Accounts, noted that the company’s goal is to expand business in both branded and private label products. The company is especially proud of the quality of its products, as it uses the freshest ingredients available to deliver a delicious product each time. Miller added that the company is launching a number of new products. These are: new topped organic hummus; new “other beans” hummus such as black bean, white bean, lentil, edamame, etc.; sweet hummus; and salads. Garden Fresh is interested in deli and pro-
Brownie Flavors: Chocolate, Toasted Coconut, Dark Cherry, Cappuccino and new Chocolate Mint.
Granola Flavors: Apple Cinnamon, Chocolate Chip, Pineapple Coconut & Mango, Banana Coconut and Cranberry Orange.
Toaster Bun Flavors: Original, Everything and Cinnamon Raisin.
Cake Flavors: Chocolate and Carrot.
For more information or to order a sample, visit www.flax4life.net, call 360.715.1944 or email customerservice@flax4life.net. duce buyers who are looking to optimize sales in their dips and spreads category. The company uses a high-pressure pasteurization process when producing salsa, which gives customers an extended shelf life while reducing spoils. It also has a state-of-the-art manufacturing process that enables the company to make dips without the use of preservatives or HPP, giving the product up to 80 days shelf life.
For more information, go to www.garden freshgourmet.com.
Brooklyn Crafted Ginger Beer
Minerva Dairy Butter As Minerva Dairy nears its 125th anniversary, the company is relaunching the brand with a new look and new packaging for its 85 percent butterfat butter. Slow churned in small batches for a creamier, richer and more flavorful butter, all Minerva Dairy butter is made from milk from pastureraised cows on family farms, and there’s nothing artificial in it.
Gouda Snacks Gouda cheese snacks are ready to grab and go! They come in 20g/0.75-ounce portions in easy peel open packaging, packed 12 to a case. They are perfect for a snack any time of day or in a lunch box, with convenient peg hole and gusset bottom for easy merchandising. It is a mild and creamy Gouda cheese with melt-in-the-mouth texture.
n
While the packaging has a new look, the butter is still the same as it’s always been. As America’s oldest familyowned creamery, five generations of butter experts have ensured the quality of the product, with the sixth generation beginning to learn the ropes.
For more information, call 330.868.4196 ext 119 or go to www.minervadairy.com.
Brooklyn Crafted ginger beers pack a zesty punch and are made with 100 percent fresh, unfiltered ginger pieces you can actually see in the bottle. Available in a variety of flavors – Lemon Lime, Mango, Extra Spicy, and Earl Grey – Brooklyn Crafted is perfect on its own or incorpo-
rated into fun cocktails.
The suggested retail prices are $1.99 for a 12ounce bottle, $6.99 for a four-pack or $1.49 for a 7ounce bottle.
For more information, go to www.brooklyn foodandbeverage.com.
WB 1 8
WORLD OF BAKING
www.gourmetnews.com
Parmacotto Now Available in the United States There is a new player in the American food market. You may have heard of Parmacotto, the gourmet cold cut and meat brand, 100 percent made in Italy. The famous Italian brand will be available soon at U.S. retailers. Parmacotto originated in Parma, Italy, world renowned for the Italian Food Valley, a popular tourist destination where people from all over the globe visit to taste the delicious flavors of Italian cuisine. Despite the new launch, Parmacotto’s core values will always remain the same: utilizing top quality ingredients that are sourced and manufactured in Italy. Parmacotto recently completed an acquisition of the U.S. salami distributor brand Cibo Italia, LLC, now entitled Parmacotto, LLC. The new business venture will con-
tinue to focus on the production of cooked ham (prosciutto cotto). Parmacotto, SpA, founded in 1978 in Parma, Italy, controls 70 percent of the business. The remaining 30 percent of the LLC is owned by the founding members of Cibo Italia, LLC, Larry Saia and Alessandro Sità, who are now respectively President and Chief Executive Officer of Parmacotto, LLC. Cibo Italia, LLC was established 10 years ago in the United States. Known for its famous Italian “salumeria” (cold cuts and cured meats), Cibo Italia has the knowledge of the U.S. market, selling to both large-scale retailers and traditional delicatessens. It comes as no surprise that Parmacotto decided to acquire the like-minded brand. Parmacotto, LLC aims to reach an annual
Innovation Continues to Drive 80-Year-Old White Coffee By Lorrie Baumann
White Coffee’s newest coffee blend celebrates the company’s 80th anniversary, but even as the company celebrates its past, Executive Vice President Jonathan White, a third-generation member of the family that started White Coffee in 1939, is looking forward to a future that builds on the company’s history of innovation. Fourscore Blend, a specialty, medium-roast blend, was greeted enthusiastically on its launch at the Winter Fancy Food Show, and the company is planning to release several more new products, potentially including ready-to-drink options, over the course of 2019.
“There are multiple concepts, and we’re looking at both foodservice and retail applications – that’s for sure,” White said. “If we proceed with a ready-to-drink product, we won’t to come to market if it’s another verysimilar version of an already-available ready-to-drink product. It’s got to have excellent quality, value and really unique taste and characteristics. And we wouldn’t bring it to the marketplace until we’re ready to deliver all of that.” As the company plans all of its new concepts, its developers are leaning on a history of innovation that includes licensing deals that pair White Coffee quality with names like Kahlua, Entenmann’s, Jim Beam and the
California Milk Advisory Board Presents Award to Pinnacle Food Sales The California Milk Advisory Board (CMAB) has presented a Golden Seal Award to Mark Finocchio, President of Pinnacle Food Sales of Florida, in recognition for outstanding achievement in sales and promotion of California cheese in the Southeast. The award, which recognizes individuals and partner organizations for contributions
“above and beyond” to the California dairy industry, was presented in the CMAB’s booth during the Winter Fancy Food Show in San Francisco. CMAB Chief Executive Officer John Talbot presented Finocchio with a wooden plaque featuring a three-dimensional depiction of the Real California Milk seal. “We appreciate Mark’s hard work and
Mia Dolci Crispy Shortbread Cookies PARTNERS®, A Tasteful Choice Company, has introduced Mia Dolci Crispy Shortbread Cookies — a lighter and crispier indulgence than traditional shortbread. They’re available in Chocolate Swirl, Lightly Lemon, Cinnamon Spice and seasonal Pumpkin Spice. They have no artificial sweeteners, no high fructose corn syrup, no hydroADSI (Cont’d. from p. 1)
other foodservice entities with the goals of not only providing companies with this one-of-a-kind egg breaking machine, but
genated oils, and no artificial flavors or preservatives. They’re made with real, honest ingredients like fresh lemon juice, lemon zest and real butter. They’re also low in sugar, with just 7 grams per four-to-five cookie serving.
For more information, call 800.632.7477 or go to www.partners crackers.com.
to also diversify the clientele of this machine. With well over 35,000 machines in use, the Centri-Matic III 286P-UL can be found all over the food industry from small eateries, hotels, resorts and cruise
n
SEPTEMBER 2019
n
GOURMET NEWS
growth of 25 percent within the next three years, with a target turnover of $20 million by 2020. “We have decided to focus on the U.S. market because it presents significant opportunities for the development of our products. In terms of positioning and distribution, our investment in Cibo Italia aims to create synergies with the American market,” stated Andrea Schivazappa, Chief Executive Officer of Parmacotto, SpA. “Thanks to our know-how, today we are at an important milestone: the introduction of a brand in the American market, a brand made of history and quality, that will respond to the consumers’ expectations. We will focus on the introduction of Parmacotto products (cooked and roasted ham) in the deli area and as pre-sliced products for retail
To learn more about Parmacotto and the U.S. launch, visit www.parmacotto.com.
“Frozen” franchise as well as pioneering with the BioCup™, an environmentally-friendly way to package single-serve coffee. “We think that there are untapped opportunities,” White said. “We think that people are looking for something different that tastes great, that’s well packaged. That could be sustainability, healthy eating, contemporary flavor profiles or a combination of all those things. How you combine those can be unique. We use those standards for every product that we do.” “I think people, more than ever before, are shopping not only with their taste buds but with their eyes, hearts and brains,” he continued. “A truly successful product, be it coffee or chocolate, has to be something that can reach people at all those levels.” For a truly successful product, the package must not only include the product that’s identified on the label, it must communicate that it’s wrapped around the values that con-
sumers bring to the marketplace, White said. “People have certain aspirational goals when they buy something,” he said. “They may want to feel that they’re consuming food and beverages with certain qualities. They may want to send a message.” Those growing consumer expectations are driving food producers, including White Coffee, to rise to meet them, and companies that can’t or won’t do that aren’t going to be doing business with conscientious retailers for very long, White said. “We’re in the business of hearing what people want. The marketplace in general demands this.... When I started in this business 28 years ago, vendors didn’t have to be as good. You made product – it was pretty good; it was packaged pretty good, and more often than not, it was okay,” he said. “Now we have to sell really great stuff.... We sold really good stuff then. Now we have to sell really great stuff.”
dedication to building a home for California cheese and dairy products in the Southeast,” said Talbot. “His relationships with retailers like Harris Teeter, Lowes, Publix and Winn Dixie are key to the continued growth in demand for Real California dairy in the east.” The Golden Seal Award was launched in 2017 to recognize California dairy processor partners for their rapid and generous response to hurricane victims in Texas and Florida. The award is presented annually to individuals and organizations for outstanding contributions to California dairy farm fami-
lies and the promotion of California dairy. Past recipients include Cacique, Inc., the California Dairy Quality Assurance Program (CDQAP), FitPro, Pacific Cheese, Rizo Lopez and Super Store Industries. California is the nation’s leading milk producer. It also produces more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. Dairy products made with Real California milk can be identified by the Real California Milk seal and are available throughout the U.S. and around the world.
shelves. The heritage of this brand will be the true ambassador, our 100 percent made in Italy products,” said Alessandro Sità, Chief Executive Officer of Parmacotto, LLC. Parmacotto is recognized worldwide for the great attention it dedicates to quality, nutritional properties of its products, and its constant commitment to research and development. With an impressive consolidated turnover of 72 million euros in 2018, Parmacotto, LLC is confident that the brand will continue their success in the America market. In addition to cooked ham, which represents the core business of the company, Parmacotto can offer a wide range of products: from traditional salamis to ready-to-eat cold cuts.
Lorissa’s Kitchen Herb Roasted Turkey Cuts Lorissa’s Kitchen, best known for glutenfree Grass-fed Beef Sticks and Steak Strips, is now offering Herb Roasted Turkey Cuts in a 2.5-ounce bag that makes for an easy onthe-go snack option. The Lorissa’s Kitchen Herb Roasted Turkey Cuts are a good source of protein wtih only 80 calories and 1 gram of fat per serving. They’re gluten free and
ships, to chain restaurants, dining halls and more. ADSI, Inc. headquarters in Durant, Oklahoma will always be there to answer any and all questions about the egg breaking ma-
contain no added MSG, nitrites, nitrates or artificial preservatives. The 2.5-ounce bag will retail for $5.99 and will be available nationwide.
For more information, call 715.466.2234 or go to www.lorissaskitchen.com.
chine, the company and the people you are dealing with. The Centri-Matic III 286P-UL is just a phone call away at 580.924.4461.
Learn more at booth #2978.
WB 2 0
WORLD OF BAKING
www.gourmetnews.com
gurt, without straining, added thickeners or added cream. Naturally creamier. Naturally more protein. Naturally more digestible. This yogurt is the perfect snack. Bellwether Farms is introducing this delicious
snack as a four-pack of 3.75-ounce cups. The yogurt is available in plain, vanilla, strawberry, blueberry, blackberry and spiced apple. It looks beautiful on the shelf and customers will love it. Bellwether Farms is a family owned farm
to provide a reliable level measurement through thick dust clouds, even in the presence of buildup. The improved focus also has the additional benefit of being able to make accurate measurements in slender silos or small tanks without interference from false echoes bouncing off the sides of the vessel. The VEGAPULS 69 also takes advantage of a higher dynamic range of 120 dB, supporting a higher sensitivity. This allows the
radar to accurately measure solid baking ingredients with the lowest reflective properties. The combination of higher sensitivity coupled with a higher frequency opens up the option for a non-contact measurement using radar in applications where this wasn’t previously possible. Accurate level measurements in silos and vessels holding dry ingredients at bakeries ensures they don’t run out of the ingredients they need, and it allows them to operate
Organic, Full Fat Yogurt from Bellwether Farms Bellwether Farms offers organic, full fat yogurt, made with milk from pastured Jersey cows. Jersey cows have more digestible A2 protein than the Holstein breed. This higher quality milk produces a richer, creamier yoVEGA Americas (Cont’d. from p. 1)
All radar sensors for level measurement send a signal to the surface of the product being measured, which is reflected back to the antennae, and the sensor electronics calculate level using the signal’s time of flight. The latest radar sensors, like VEGA’s VEGAPULS 69, use a higher 80 GHz frequency. This higher frequency provides a more focused signal, which allows the radar Novacart (Cont’d. from p. 1)
WB: What is one question you are asked when people come to your booth?
JM: The one question we are asked consistently is, ‘Can I really bake in these?’ Yes, our baking molds are oven-safe up to 390 degrees Fahrenheit, as well as microwave and freezer safe. Just line up our molds on a sheet pan and fill, bake and sell. Our molds are designed for one-time use that eliminates the need for metal pans – no washing and no maintenance. WB: What materials go into making NoAmerican Key Food Products (Cont’d. from p. 1)
to meet rising demand.
WB: What makes Premium Cassava Flour a smart solution for gluten-free and grain-free baking?
MF: Premium Cassava Flour is simply the naturally gluten-free root of the cassava plant, converted to a highly versatile flour through AKFP’s proprietary process, with no added ingredients. We have reimagined this traditional ingredient to make it a simple, smart solution for today’s gluten-free, grainfree and paleo baked goods and snacks, which are also non-GMO, and clean-label. Its baking characteristics closely mimic the Franklin Baker (Cont’d. from p. 4)
Union, ISO 9001:2000, ISO 22000:2005, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laboratory, SEDEX, Kosher, Halal certified and Award of Excellence, 2016, 2017, 2018 & 2019 Global Organics (Cont’d. from p. 4)
in Brazil. This project, launched in 1987, is the largest sustainable agricultural project in the world and pioneered green cane harvesting (harvesting without burning), eliminated synthetic off-farm inputs, restored soil fertility and improved biodiversity. It has proven that large-scale agriculture can be truly sustainable and has won many accolades for its efforts, including being named a Sustainability Champion by the World Economic
vacart products/molds?
JM: Our molds are made of the finest quality food grade paper. We offer a variety of molds that feature easy release coatings or laminates. Our baking cups and tulip cups are produced with grease-resistant paper and designed for automated denester use. We are proud to be BRC certified and FDA compliant. WB: How do customers use your products?
JM: Our products are easy to use. You place the molds on a sheet pan and bake the same way you would as in a metal pan.
structure, texture and taste of wheat-based products in many baking applications, and can be blended with other gluten-free flours and/or starches for more complex applications. It contains 7 percent dietary fiber, enhancing baking functionality and the nutritional profile of the finished product, and has been successfully used in cookies, cakes, tortillas, breads, pizza crusts and many others, without complex ingredient formulations. It is also effective in extruded products like puffed or fabricated snacks. WB: Have you developed other innovative uses of cassava for baking?
MF: Now that Premium Cassava Flour is becoming mainstream, we introduced a versatile cassava-root based derivative, our
American Master of Taste & Gold Medal Endorsement for Superior Taste and 2018 & 2019 Beverage Champion by Chefs In America. Franklin Baker is a Platinum Sponsor of the Coconut Coalition of the Americas and proudly serves on its Board of Directors.
Forum. Global Organics is also the exclusive importer for Agostoni brand chocolate and cocoa ingredients in North America. Agostoni chocolate offers unique flavor profiles and excellent workability. The line includes chocolate chips and chunks; cocoa powder, butter and liquor; dark, milk and white chocolate couvertures. Products are available in a range of options, such as organic, nonGMO, single-origin, fair trade and no soy lecithin. Agostoni’s Equal Partner Direct
Sometimes baking temperatures need slight adjusting, but generally baked goods brown nicely and produce beautiful results. WB: Who uses your products?
JM: Retailers, manufacturers, grocers and co-packers all use Novacart products. Retailers appreciate the time they save and the variety it brings to their bakery cases. Manufacturers use our products to reduce waste, labor cost and the high expense and upkeep of metal pans. WB: What’s new at Novacart?
Cassava Dough Blend that provides conventional – as well as gluten-free bakers – a new tool for innovation. Bakers can now make products such as gluten-free flatbreads, pizzas, slider buns and garlic bread sticks simply by adding milk, eggs and other common ingredients. It is also best suited for a food-safety certifiable Brazilian cheese bread (paõ de queijo) formulation. We expect that product innovations can be brought to market with this unique cassava starch blend, allowing for multi-textured baked products.
WB: What other unique ingredients do you offer gluten-free bakers?
MF: We will launch shortly a high-quality
Franklin Baker’s levels of product certification are unrivaled and provide customers with the confidence in the quality, safety and sources of what they are buying. Franklin Baker holds itself to the highest product standards, which makes Franklin Baker “A Cut Above the Rest.”
Buying Program is a sustainable, ethical business model that is the foundation of its cocoa bean sourcing strategy. The program assures that beans are sourced without child/slave labor. Global Organics offers a full line of organic coconut products, including cream, desiccated, toasted desiccated and coconut flour. It also offers fruit specialties for baked good applications, including dried fruit (various cuts) and fruit purees. Fruit ingredients come from farms and orchards in North
n
SEPTEMBER 2019
n
GOURMET NEWS
and creamery located in western Sonoma County. Since 1990, it has been producing award-winning whole milk dairy products.
For more information, call 707.763.0993, email info@ bellwetherfarms.com or go to www.bellwetherfarms.com.
more efficiently. A non-contact level measurement solution using a radar like the VEGAPULS 69 saves bakeries money in an industry with notoriously tight margins. Every last cup of flour and grain of sugar counts toward the bottom line, because without those, you can’t make any dough at all. For more information, go to www.vega.com or stop by booth #7587.
JM: Our new Elite Tulip Cups are created with a 70gsm heavyweight paper. They are designed to form a barrier to oil transfer, resulting in a tulip cup that has more rigidity and consistent color, which creates an exceptional look for your baked good. Also, we have added to our grab-and-go line with three new individual sized molds with lids, and have introduced three sizes of corrugated walled Panettone molds, which provide structural support.
For more information, go to www.nova cartusa.com, call 877.896.6683, email info@novacartusa.com or stop by booth #2935.
gluten-free white sandwich bread mix based on Kumamoto’s Superfine Rice Flour. AKFP and Kumamoto Flour Milling Co., Ltd. have developed a specialty mix that enables bakers to make gluten-free white sandwich bread with superior crumb structure, texture, moisture and shelf life. AKFP leveraged the technical expertise of Kumamoto Flour to meet this most difficult product challenge. Kumamoto Flour’s use of a distinctive wet-milling process achieves very fine and fairly uniformly-sized flour particles with minimal starch damage, accounting for the excellent gluten-free baking characteristics of its rice flours. For more information, stop by booth #634 or go to www.akfponline.com.
Franklin Baker offers bulk, foodservice and retail packaging options to meet your business needs to forge a trusted coconut supply chain partnership.
Visit Franklin Baker at booth #849 or email info-us@franklinbaker.com to learn more.
America, South America, Europe and Asia in order to provide year-round supply. New to the category are banana flour and banana paste that, along with coconut flour, are great for gluten-free baking applications. In the organic ingredient supply business for over 25 years, Global Organics has the expertise and connections to deliver organic ingredients that meet organic baking needs.
For more information, go to www.globalorganics.com or stop by booth #321.