Gourmet News • Winer Fancy Foods 2024

JANUARY 2024 • SPECIAL SHOW ISSUE

GOURMET NEWS

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Mooney Farms Stirs Up the Paste Category BOOTH #3043

N E W S P A P E R

New Odyssey Mediterranean Feta Dip

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G O U R M E T

Collective Spring, Summer Launch from Stonewall

BOOTH #738

In true Italian taste, Mooney Farms has innovated the new line of Bella Sun Luci Sauce Starters to help boost your broths, add depth

I N D U S T R Y

Tortuga Spirit Cakes Marks 40 Years of Excellence BOOTH #1630

Klondike Cheese Co. introduces a creamy, fresh awardwinning Odyssey® Greek yogurt and feta cheese blended dip with Mediterranean inspired

The Stonewall Kitchen family of brands is starting 2024 on a high note, having announced dozens of scrumptious

Tortuga Spirit Cakes, the pioneering brand known for its exceptional gourmet and spirit cakes, proudly celebrates four decades of innovation and culinary artistry in the industry. Since its

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Introducing Tentation de Saint Felicien

Delectable Leoncini Cooked Ham with Truffles

Jake’s Seasoned Almonds Snack Packs from Jasper’s

New Low & Slow Smoked Crumbles Steal the Show

BOOTH #427

BOOTH #1106

BOOTH #1327

BOOTH #3011

Tentation de Saint Felicien is a triple crème cheese from the pasteurized cow’s milk.

This

Leoncini Cooked Ham with Truffles is a gourmet delicacy that combines the succulent flavor of ham with the earthy aroma of real

Jake, a fourth-generation member of the Jasper Family, is continuing the farming traditions of his great-grandfather that have been passed down for over

North Country Smokehouse has raised the bar on bacon crumbles. These hearty pieces are made for manufacturers and foodservice professionals looking for real pieces

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Clean Label Gourmet Foods Launches Street Grub

Colavita Acquires O Olive Oil & Vinegar from Curation Foods

Darrell Lea Launches New Chocolate Line

Colavita and Curation Foods, a subsidiary of Lifecore Biomedical, Inc., announced the completion of a transaction by which Colavita has acquired

Darrell Lea, the renowned candy company known for its use of quality ingredients and sustainably sourced cocoa,

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Crave Brothers Focused on Sustainability

BOOTH #3226 An interview with Roseanne Crave, Sales & Marketing Manager, Crave Brothers Farmstead Cheese LLC.

An interview with Marwan Moheyeldien, Founder of Clean Label Gourmet Foods.

GN: What is your role in the company?

GN: Who is Clean Label Gourmet Foods?

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GOURMET NEWS

BrightFresh Microgreens Introduces Game-Changing Packaging Automation BrightFresh® Microgreens, a leading provider of retail microgreens, is introducing a packaging innovation tailored specifically for retail produce buyers. The company is poised to launch an automated packaging line that not only revolutionizes quality, sustainability and shelf life, but also showcases new and improved branding for enhanced consumer appeal.

This state-of-the-art packaging automation offers numerous advantages for retail produce buyers: 1. Enhanced Quality and Consistency: BrightFresh Microgreens' new packaging automation ensures the highest level of quality and consistency in processing, packaging and labeling, meeting the discerning standards of major retailers.

2. Sustainable Innovation: Demonstrating a steadfast commitment to sustainability, BrightFresh Microgreens introduces packaging with a peel and reseal top layer, significantly reducing plastic waste by 25% to 30% per clam, aligning seamlessly with retailers’ sustainability goals.

3. Extended Shelf Life: BrightFresh

Microgreens’ dedication to freshness extends the shelf life of its products by two to three days, providing retail buyers with longer-lasting, high-quality produce items that align with consumer expectations.

4. New, Improved Branding: BrightFresh Microgreens will also unveil new, improved branding that enhances prod-

A SPECIAL SHOW ISSUE OF

GOURMET NEWS

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Publisher Kimberly Oser President Tara Neal Vice President Abeer Abiaad

Mooney Farms Dresses Up with Bella Sun Luci Italian Kitchen Line

uct visibility on the shelf and better showcases the items to customers, facilitating easier product identification.

5. Non-GMO and Gluten-Free Certification: Many of BrightFresh's items are now also non-GMO and gluten-free certified, catering to the growing de-

Mooney Farms launches an 100% olive oil vinaigrette line in the spirit of Italian quality and California inspired flavors.

Each salad vinaigrette features Mooney Farms’ very own California extra virgin olive oil, cold-pressed from the finest Arbequina olives and specifically selected for the salad vinaigrettes from the family estate grove. Then Mooney Farms adds only the best ingredients such as robust vinegar, orange zest and California raw honey, all blended with just the right combination of spices and herbs.

The three new 100% olive oil salad vinaigrettes are a natural fit for Mooney Farms' Bella Sun Luci Italian Kitchen line, which features premium California-grown

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President of Sales Anthony Socci Head of Production/Art Director Yasmine Brown Senior Editor AJ Flick Editor JoEllen Lowry Customer Service Heather Albrecht Senior Account Manager Marcos Morhaim

Logistics Manager Riley Ussery 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 Gourmet News is published by Oser Communications Group ©2024 All rights reserved.

Founder Lee M. Oser www.gourmetnews.com

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GOURMET NEWS

Texas Tamale Company: Celebrating an Evolving Culture The growing Hispanic demographic presents a golden opportunity for grocery stores to embrace diversity. Bringing Hispanic foods, like tamales, into mainstream aisles not only reflects America's vibrant culture, but also keeps stores relevant and inclusive.

Traditionally, ethnic foods are often confined to specific aisles or separate stores catering to particular backgrounds.

However, as the Hispanic population surges and its cuisine gains popularity, stores are reconsidering their offerings to match the diverse American palate.

Tamales hold a special place in Hispanic culture, uniting communities and representing cultural identity. While deeply rooted in Hispanic tradition, tamales have evolved into diverse variations, notably in Texas – fusing local and regional tastes in Tex-Mex cuisine.

To remain responsive to consumer needs, grocery stores must seamlessly integrate Hispanic foods across their aisles. This inclusivity not only maintains competitiveness, but also respects and celebrates cultural traditions within stores.

By making Hispanic foods, like tamales, accessible in everyday grocery shopping, stores create a sense of belonging for everyone, irrespective of cultural backgrounds. This approach fosters a stronger connection between stores and shoppers and invites all shoppers to partake in the celebration of diversity that enriches communities.

Packaged in its iconic cloth bag, each Texas Tamale is a piece of heritage and tradition while embracing modern tastes with its Hatch green

Maple Coffee Scone Mix, Hot Pepper Raspberry Jelly, Churro Mix and Blood Orange Cosmo Mixer from Stonewall

chile, chicken tomatillo and black bean tamales. A fusion loved by many, TexMex cuisine is more than a regional staple. Texas Tamale Company exemplifies this commitment to tradition and innovation. Their journey from a family venture to the leading frozen tamale brand mirrors the evolution of American demographics and popular cuisine.

Look for Texas Tamale Company’s iconic cloth bag in frozen aisles at major grocery stores such as H-E-B, Kroger, Albertsons, Wegmans, The Fresh Market and more. For more information, recipes and where to buy, visit www.texastamale.com or follow @eattexastamales on Facebook or Instagram.

For more information, go to www.texas tamale.com or stop by booth #3814.

Alexandra Foods Won Gold in NYC

By Rich Berry, President, Alexandra Foods Alexandra Foods attended its first ever Summer Fancy Food show in 2023 and

took home a Gold sofi™ award (specialty outstanding food innovation) for one of its new products! The company has been producing high-quality frozen retail products in its Chicago facility since 1992. This year, Alexandra Foods decided to show them at the Fancy Food Show in New York City where they prepared and handed out over 3,000 samples of pierogi and blintzes to the hungry crowd.

New products introduced in 2023 include two new pierogis as well as five new cheese blintz items. The Chocolate Hazelnut & Cheese Blintz, a smooth blend of chocolate hazelnut spread and two types of cheese, won a Gold sofi at the event in the Breakfast Foods category – just take one bite and you will see why!

Alexandra Foods is based in

With more than 30 years of experience as a culinary innovator, Stonewall Kitchen boasts a unique array of products that continue to offer surprising new delights. Its latest releases are a prime example of this, bringing invigorating flavor combinations to meals, desserts and even happy hours.

Customers will love starting the day on a sweet note with the company’s new Maple Coffee Scone Mix. Crafted with a hint of bittersweet coffee and finished with a decadent drizzle of glaze, these pillowy treats pair great with a morning cup of joe. They are ready in minutes with just a few pantry staples for an easy, café-quality breakfast whenever a craving strikes.

As the day progresses, heat seekers will find themselves reaching for the company’s new Hot Pepper Raspberry Jelly – and saying “hot-cha-cha” with every bite! Piquant habanero peppers meld with juicy raspberries for a sweetmeets-spicy finish that takes taste buds on an adventure. Gluten free and nonGMO, it’s a surefire hit when paired with cheese board favorites or spread on sandwiches and wraps.

For dessert, the company set its sights on a pastry that is savored around the world. Served everywhere from late-

night Spanish cafés to bustling Mexican street stalls, churros are typically deep fried to ensure a hot and crispy finish. In opting for a baked approach with its new churro mix, Stonewall Kitchen has created a wonderfully light version that is astonishingly simple to whip up at home.

Each box comes with instructions as well as a piping bag and tip, allowing customers to easily prep the dough and pop the perfectly shaped sweets into the oven. Truly delicious as is, they’re irresistible served alongside dipping sauces.

Last but not least is the new blood orange cosmo mixer to help wash down this tasty lineup! Brightly hued and nicely tart, cosmopolitans became the must-have drink for city dwellers in the ’90s. Brimming with citrusy goodness, this gluten-free mixer makes entertaining a breeze with included recipes for the namesake drink, a refreshing mimosa and even a non-alcoholic mojito.

Together, these new products offer the ideal introduction to the award-winning company’s variety of specialty foods. Baked, shaked or spread, these are products customers will love using in the kitchen!

Chicago, where it has been making authentic pierogi with the highest quality ingredients in the same location for over 30 years. Each product is made in small batches with the freshest ingredients.

Most of the people making the products are first-generation Polish or Ukrainian, so they all know how an authentic pierogi should taste and they take great pride in the products they produce.

Over the years, the company has added other popular Eastern European items such as Uszka, Pyzy, Blintzes and Kopytka. Alexandra’s now offers 32 different items. All of them are sold frozen in retail packages. Eighteen of the 32 items are pierogi – one of the largest offerings in the market. Whether it is a

classic potato and cheese pierogi, a meat pierogi or one of our new items like the Ukrainian recipe used for the new Cheese & Dill pierogi, you are sure to find an item you will love!

You can find Alexandra’s retail products in states across America – from California to Connecticut. If you would like to sell them in your store or purchase them to serve in your deli or restaurant, please give Alexandra’s a call – we would love to help you delight your customers!

For more information, www.stonewallkitchen.com.

For more information, www.alexandrapierogi.com, info@alexandrapierogi.com 773.282.3820.

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GOURMET NEWS

The French Farm: A Taste of Authenticity Rooted in Tradition

The Spice Lab Introduces New Blends and BBQ Collection The Spice Lab has been hard at work developing new blends. Two of the blends are for the steak lovers out there. Black Steak Seasoning ingredients include shiitake mushroom and applewood smoke, as well as activated charcoal powder, which creates a striking color contrast with the beef. This umami-filled blend serves to complement the beef while letting the beef flavor shine through. The Mont Royal Steak Seasoning is a bold seasoning that has savory onion and garlic, a generous amount of dill, coriander and black pepper to punch up the flavor quotient. It shines on steaks, but is also delicious on salmon, roast chicken and pork chops.

Two other blends that are being rolled out are Rotisserie Chicken Seasoning and Cajun Seasoning. Savory, with a touch of sweetness and tang, the Rotisserie Chicken blend will elevate your chicken game. The Cajun Seasoning is a punchy blend with just enough heat to make things interesting. Both blends work well with other proteins as well as vegetables.

The BBQ Collection includes several new favorite blends for seasoning food on or off a grill. Polynesian Pineapple Rub has all the sweet and savory flavors of your favorite teriyaki sauce plus a burst of fruity pineapple. Sweet and

Tangy is a honey mustard rub that works beautifully with pork and chicken. Sweet and sassy, the Brown Sugar Chili rub will make your ribs the star of the table. To round out the set, there’s also the perennial favorite, Smoked Butcher’s Blend. All four of these blends can be purchased separately or packaged together in a handsome BBQ Collection box that is perfect for gifting.

A woman-owned and family-run business, The Spice Lab specializes in creating exclusive custom seasoning blends and packaging organic spices. The extensive product line includes the Spice Lab-branded award-winning seasonings and rubs, artisan salts, premium spices, dried herbs and natural sugars.

The Creative Mixology line includes flavored salt and sugar rimmers and Himalayan shot glasses. Private label, custom blends and a wide array of corporate gifts are also available.

The Spice Lab’s carefully curated line of sea salts, spices, seasonings and related products are sold by gourmet and specialty shops, major retailers and online through Faire.com and at www.spices.com.

For more information, go to www.spices. com or email sales@thespicelab.com.

Get to Know Le Gruyère AOP Le Gruyère AOP is produced using rawmilk and is natural. There are no additives, no GMOs and no preservatives.

Le Gruyère AOP is naturally gluten and lactose free.

Each wheel of Gruyère AOP is aged for a minimum of five months before being released for sale and can be aged for between 14 and 18 months. It can be kept

for more than 24 months, for cheese lovers looking for an even stronger flavor. A wheel of Gruyère AOP weighs between 25 and 40 kilograms.

What does AOP mean? Protected Designation of Origin. To be considered AOP, you have to have a tradition, a limited production zone, a name, a knowhow, a history and a product.

Founded in 1997 by Gisele Oriot, a native of a region renowned for its food culture and wine outside of Lyon, France, this company was born out of a simple yet profound longing for the gourmet food products and kitchen accessories that had been an integral part of her upbringing.

After settling in Houston, Gisele recognized a gap in the market and an opportunity to bridge it with a taste of her homeland’s finest culinary traditions.

Faced with the absence of these delectable and essential items in Houston, she made the decision to become the purveyor herself.

What initially started as a hobby, importing these exquisite products for her personal enjoyment and sharing them with friends swiftly evolved into a thriving business venture, giving birth to The French Farm.

At the heart of The French Farm's mission is a relentless commitment to curating the finest imported gourmet foods and kitchen accessories. The French Farm’s journey has taken it across Europe, where it has diligently scoured the continent to bring the very essence of French cuisine. The product selection embodies the art of traditional gastronomy, meticulously crafted by small, family-owned businesses. These artisans draw from recipes and techniques passed down through the generations, ensuring the preservation of time-honored culinary traditions.

A Symphony of Flavors and Craftsmanship The French Farm’s product range is a symphony of flavors and craftsmanship, allowing you to embark on a gastronomic journey through France without leaving your kitchen. Offerings include: • Jams and Preserves: Explore a wide array of meticulously prepared jams and preserves that capture the essence of ripe, seasonal fruits. Each jar tells a story of craftsmanship and tradition, preserving the fruit’s natural flavors.

• Mustards and Condiments: Delight in the robust, tangy notes of tradiThe production process has been maintained since the origins of Gruyère AOP back in the year 1115 and is strictly respected by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications.

For more information, go to www.gruyere.com or stop by booth #612.

tional French mustards and condiments.

These are the secret ingredients that add depth and character to your culinary creations.

• Oils and Vinegars: Elevate your dishes with a selection of premium oils

and vinegars that embody the essence of Mediterranean and French cuisine.

These are the building blocks of authentic dressings and sauces.

• Cutlery and Kitchen Accessories: Discover the art of precision and technique with The French Farm’s selection of cutlery and kitchen accessories. Designed to complement the art of cooking, these tools are a testament to the company's commitment to the culinary arts.

Preserving Heritage and Tradition The French Farm’s dedication to sourcing from small, family-owned businesses ensures the preservation of heritage and tradition in each product.

By partnering with these artisans, The French Farm guarantees the perpetuation of centuries-old techniques. This approach resonates with those in the food industry seeking to uphold the values of authenticity and quality in their own ventures.

In a world marked by rapid change and innovation, The French Farm remains steadfast in its mission to bring the flavors of authentic European cuisine to a global audience. The French Farm is more than a company – it's a culinary journey, an homage to heritage and an invitation to savor the genuine flavors of France.

For more information, go wholesale.thefrenchfarm.com.

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GOURMET NEWS

70 Years of Sweet Shop USA Handmade Chocolates

Chicago’s Tempesta Artisan Salumi Expands Production Facilities & Offerings as Accolades Grow Shortly after arriving in Chicago, Agostino Fiasche embarked on another journey – to introduce the rich taste of ’nduja, the spicy, spreadable salami from his hometown in Calabria, to his newfound neighbors in America. Recognizing the lack of an authentic stateside version, Agostino teamed with his son Tony to fill the void. Together, they skillfully crafted their distinctive ’nduja using heritage Berkshire pork sourced from local Midwest suppliers.

Over more than a decade, Tempesta Artisan Salumi, the Fiasches’ business, grew well beyond what the two envisioned. Demand for its unique products ventures forth, as does the level of accolades the growing family enterprise receives. Earlier this year, it became the first and only company in the United States to win a Good Food Award for ’nduja. Additionally, the Finocchiona, Speck, Pistachio Mortadella, Culatello, and Wagyu Bresaola have garnered recognition from renowned institutions including the sofi™ Awards and Charcuterie Masters.

Currently, Tempesta’s Mortadella enjoys widespread recognition as the silky Italian pork and pistachio cut is having “its moment” across the nation. Tempesta’s products regularly bolster the menus of renowned restaurants and its retail offerings are found at beloved specialty retailers including Fox Trot Market, Zingerman’s, Eataly and Whole Foods.

"We’re humbled by the incredible reception of all of our offerings,” says Tony Fiasche. “As we further expand, we’re excited

to announce our new facilities and the enhanced production services we will soon be able to provide for retail and wholesale customers, and even industry colleagues under different brands. We’re especially proud that they so readily recognize and appreciate our distinctive approach to reimagining the production of this oldworld craft. It’s an experience for which more people should have access. We’re doing our part to make that happen.”

To meet demand, Tempesta is constructing a new 20,000-square-foot facility that significantly expands the cooking capacity for foodservice and retail, and for the first time, introduces a dedicated slicing line. A redoubled focus on packaged snacks and custom pairings will continue to strengthen Tempesta’s product roster in the new year.

The new production facility is expected to be completed in the spring of 2024 and will operate under a different name to also serve other industry brands.

Regarding the name, Tempesta is an homage to the Roman goddess of storms and a nod to Chicago’s “Windy City” nickname. Rooted in the Calabrian tradition and more than a hundred years of our own collective passion, The Fiasche family prioritizes local relationships, exceptional quality and unwavering commitment to artisanal craft.

For more information, go to www .tempestaartisansalumi.com or stop by booth #546.

Miracle Noodle: An MD-Founded Brand Making Nutritional Waves In the world of health and nutrition, few stories are as inspiring as that of Miracle Noodle, a brand that has its roots deeply entrenched in a profound medical discovery.

Founded by Jonathan Carp, MD, Miracle Noodle has transformed from a unique idea into a flourishing enterprise, expanding its horizons beyond

traditional offerings.

The genesis of Miracle Noodle dates back to 2004, a pivotal year for Dr. Carp. It was then that he witnessed a remarkable transformation in one of his patients, Karen, who improved complications from lupus through dietary changes. This Continued on Page 42

As the company reflects on the 70-year history of Sweet Shop USA, the country’s largest handmade chocolate manufacturer, it can’t help but smile at its humble beginnings and decadent future.

Sweet Shop began in 1953 in Fort Worth, Texas, with a mother-anddaughter team looking to sell their delicious, handmade chocolates to the Fort Worth community.

Frances Howard and her daughter, Rudelle Helm, developed their retail concept from a love for ice cream, fancy malts and chocolate. The ladies soon realized that the profits lay in their handmade chocolate. Cox Department Store came calling and Sweet Shop officially entered the market as a premium chocolate maker by two women.

Jim Webb bought Sweet Shop and the company continued to grow through the mid-1990s, specializing in distributing handmade chocolates to the finest retailers and department stores in the United States. Tragedy struck on the evening of March 28, 2000, when an F2 tornado left a path of destruction through the heart of Fort Worth, with Sweet Shop directly in its path.

One of the first initiatives Jim Webb undertook, as he began to rebuild Sweet Shop after the tornado, was to acquire Price's Fine Chocolates, the maker of Annaclairs®. The legacy of Price's Fine Chocolates® was the dream of Charles H. Price, the Founder, who founded the company in Kansas City in 1913. Jim moved the company to Fort Worth into the Sweet Shop factory at 2000 White Settlement Road. He then went on to purchase Mrs. Weinstein’s Toffee company in September of 2001.

The story of Mrs. Weinstein's Toffee began long before Lotte Weinstein came to America. As a 10-year-old girl in Copenhagen, Denmark, she watched her mother make toffee at home. Over the years, Lotte made her toffee for family, friends and neighbors and countless people urged Lotte to go into business. Mrs. Weinstein’s Toffee was founded in 1995 in Santa Barbara, California.

In 2008, Sweet Shop USA made its official move to Mount Pleasant, Texas, to an 80,000 square foot facility with a retail storefront. In 2012, Michael Moss was hired as the new president of Sweet Shop USA. In 2019, Sweet Shop entered the fudge business with the acquisition of the Big Little Fudge Company founded in 2009 in Montgomery, Texas.

Soon after COVID entered the United States in 2020, Sweet Shop pivoted to help with the national PPE shortage by making facial shields for hospitals. Waymaker® Facial Shields was born and this unexpected turn of events allowed the company to thrive during the pandemic, not merely survive as it produced over one million facial shields.

Over its 70-year history, Sweet Shop

USA has received national recognition for creating over 250 varieties of handmade truffles, Famous Brags®, nuts and chews, and its signature Fudge Love®.

All natural handmade products are distributed to approximately 7,000 retailers nationwide, including gourmet, gift, coffee, floral and specialty retailers as well as major department stores. Branded Collections include the Sweet Shop USA label, Mrs. Weinstein’s Gourmet Toffee, Big Little Fudge and Price’s Fine Chocolates.

Sweet Shop USA currently holds the coveted Guinness World Record title of Largest Chocolate Truffle by making a 2,368.5-pound mint chocolate truffle, measuring three feet and five inches tall and 12 feet and two inches in circumference. In addition, many of Sweet Shop USA’s products have won international sofi™ awards presented annually for over 50 years by the Specialty Food Association.

Sweet Shop’s 70-year journey has been a sweet symphony of passion, craftsmanship and an unwavering commitment to excellence. “As we reflect on the decades that have shaped our company, we are grateful for the support of our loyal customers, dedicated team of chocolatiers and the countless joyful memories we've shared. We remain steadfast in our pursuit of creating unparalleled chocolates, blending tradition with innovation,” said Michael Moss, President.

For more information, go to www.sweet shopusa.com or stop by booth #1427.

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GOURMET NEWS

Breaking Boundaries: Fabrique Délices Launches Plant-Based Pâtés in Crave Brothers Farmstead Cheese anthat continues to this day. George and Collaboration with Prime Roots nounces that George Crave, President, his brothers grew up on a dairy farm Crave Brothers Farmstead Cheese Announces Retirements and wife Debbie Crave, Vice President, will retire from their full-time leadership roles this month. They will both continue to serve as brand ambassadors for the company and work on special projects.

George and Debbie started Crave Brothers Farmstead Cheese in 2001 in partnership with George’s brothers Char les, Mark and Tom. Together with 13 fam ily members and 50 dedicated employees, they have grown the business into a nationally renowned brand producing award-winning cheeses.

The couple’s contributions include overseeing production, brand development, customer relations and sales. They have also helped the farm and cheese factory evolve into a model of sustainability.

Managing Partner Mark Crave will continue to lead the company and General Manager Adam Falbo will oversee operations at the cheese factory.

Roseanne Crave has assumed sales and marketing efforts.

“George and Debbie have set a solid foundation for the next generation of leaders to continue growing the company,” said Mark Crave. “We wish them the best as they continue their life adventures together.”

George and Debbie met at 4H while in high school where they first shared an appreciation for agriculture

near Beloit. In 1980, the brothers purchased the Waterloo dairy farm. After 20 years of growing the farm with his brothers, George’s vision was to expand the family business and add value to their milk with cheesemaking. Debbie began her career as the 1981-1982 Alice in Dairyland. She then worked in marketing at the Wisconsin Department of Agriculture and the Wisconsin Milk Marketing Board before joining George and starting Crave Brothers Farmstead Cheese.

About Crave Brothers The Crave family farms 3,000 acres of productive land in south-central Wisconsin, growing corn, alfalfa, wheat, soybeans, hay and pasture to use as nutritious feed for their Holstein cows.

From the biodigester to water recovery and recycling, sustainability is top-ofmind on the farm and cheese factory.

The Crave Brothers Farm LLC and Crave Brothers Farmstead Cheese LLC use 100% green power and are carbonnegative businesses. Crave Brothers Farmstead Cheese produces fresh mozzarella, mascarpone, chocolate mascarpone, part-skim mozzarella, Oaxaca, farmer’s rope string cheese and fresh cheddar cheese curds.

For more information, go to www .cravecheese.com.

DrySee Bandages Protect Kitchen Wounds DrySee’s waterproof bandages provide a secure, waterproof covering for low draining wounds. If water or other liquids make their way into the bandage, the gauze barrier around the perimeter of the bandage will turn from a light blue to a dark, blue color.

The color change alerts the user to change the bandage, knowing that

the perimeter seal is broken. If liquid passes through the second adhesive ring and reaches the wound site, or if the wound seeps fluid, the internal gauze pad will turn a dark blue color, alerting that a bandage change is necessary. DrySee’s color-changing, liquid intrusion alert takes the guesswork out of replacing bandages because it

Fabrique Délices recently announced a collaboration with Prime Roots to introduce a trio of innovative and delectable new products that are set to redefine the boundaries of gourmet plant-based cuisine. The new offerings include KojiFoie Gras, a luxurious Black Truffle KojiPâté and an exquisite Harvest Apple Koji-Pâté, all of which showcase the remarkable synergy of traditional culinary craftsmanship and modern plant-based innovation.

Building on its commitment to deliver the finest charcuterie creations, Fabrique Délices has seamlessly integrated Prime Roots’ cutting-edge koji technology, known for its ability to produce rich umami flavors and exquisite textures, into its latest product line. With an unwavering dedication to quality and flavor, Fabrique Délices has masterfully crafted these plant-based delicacies to cater to discerning palates while ensuring a sustainable and ethical approach to gastronomy. President of Fabrique Délices, Sébastien Espinasse, expressed his enthusiasm, “We’re excited to introduce traditional French delicacies like pâté and foie gras to plant-based consumers. Partnering with the pioneer of koji-based products, Prime Roots, allows us to take an innovative and sustainable approach to developing plant-based products.”

The first star of the collection, KojiFoie Gras, presents a plant-based alternative to the classic delicacy, boasting a luxurious velvety texture and a rich, buttery flavor profile that closely mimics

For more information, go to www .fabriquedelices.com, email info@ fabriquedelices.com, call 510.441.9500 or stop by Village Gourmet booth #1419.

is easy to see if the bandage is wet or dry.

DrySee bandages can help patients stay on top of wound care by alerting them when a bandage needs to be changed instead of the patient changing a bandage whenever it “seems” like it needs to be changed.

DrySee bandages can last for up to three days, so patients may even be able to reduce the number of bandage changes they need to complete during recovery.

DrySee liquid indicating bandages are waterproof, sterile, disposable, breathable and non-latex.

the traditional experience. Accompanying Koji-Foie Gras are two equally compelling offerings: the Black Truffle Koji-Pâté and the Harvest Apple KojiPâté. The Black Truffle Koji-Pâté embodies an opulent blend of earthy truffle notes and savory umami undertones, elevating the dining experience with its decadent yet plant-based composition.

On the other hand, the Harvest Apple Koji-Pâté offers a harmonious fusion of sweet and savory, featuring the delightful essence of fresh apples combined with the depth of koji, creating a nicely nuanced flavor.

This new line of plant-based products is a testament to Fabrique Délices’ relentless pursuit of culinary excellence and solidification of the brand’s position as pioneer in the realm of gourmet cuisine, offering a glimpse into the future of sustainable gastronomy that harmoniously merges tradition with innovation. With over 38 years of expertise and recognized for its excellence, Fabrique Délices combines time-honored classics and innovative creations among its exceptional range. Handcrafted in small batches using authentic French recipes, Fabrique Délices has been committed to producing high-quality charcuterie with traditional savoir-faire and a spirit of conviviality, from its home in the San Francisco Bay Area.

20

GOURMET NEWS

Smo’ Better Food Company: Here Comes the Flavor Revolution

Sweet Success: The Irresistible Journey of Mary Mack’s from Homemade Smo’ Better Food Company is a new culiplicity, freshness and fun – these are the Syrups to Community Sweethearts nary venture that aims to introduce a essence of joy in food.” wide range of high-quality foods to the market. The company was founded by Texas natives Susan BarSela and her husband, Chef Alex Bar-Sela, and features a variety of spicy products that add a revolutionary twist to any traditional plate.

In 2018, Susan and Alex were teachers in a suburban school district. Their baby girl, Lily, was growing into a promising young woman with incredible academic abilities and a wonderful choir voice.

Susan and Alex knew Lily deserved an education that would nurture and develop her talents, but they worried about how two teachers could afford to provide it.

When developing the Smo’ Better Food Company concept, Susan and Alex knew they wanted to create products not only to support Lily’s future, but that they could share with her today. That’s why everything in the lineup is kosher, non-GMO and gluten free. And there are no MSGs, artificial preservatives, colors or flavors.

Chef Alex Bar-Sela explains, “I’ve been cooking for more than 25 years. I’ve experienced flavors from around the world, and nowhere on Earth did anything artificial taste really good. The body knows what it wants. It wants sim-

The word “Smo’” comes from the heart of Texas, with a little girl eating barbe-

cue, looking up with stuffed cheeks and holding out her empty plate to ask, “S’mo’, please!”

The company launched in 2018 with its flagship product line: rubs. Unlike most spice mixtures that dominate and smother the palate, Smo’ Better Food Company’s rubs enhance the natural flavor of beef, chicken, wild game, seafood and vegetables. They’re perfect for smoking, grilling and roasting your favorite ingredients.

Today, Smo’ Better Food Company offers complete lines of spice rubs, rimmers, schmears and cashews. Purchase products at select HEB locations in and around the Dallas, Texas, area and at Haggen stores in the Pacific Northwest.

For more information, go to www .smobetter.com.

Salute Santé! Celebrates 30-Year Anniversary “After 30 years of pioneering the grapeseed oil industry, it is an honor to have won the 2023 Gold sofi for our cold, pressed grapeseed oil and it’s wonderful to be recognized by the Specialty Food Association for our quality” says Valentin Humer, Founder and oil maker of Salute Santé![R]. That was featured on HBO MAX in the show “What Am I Eating” with Zooey Deschanel, episode 1 “Big Fat Lies.”

“We are passionate about making good-foryou food and keeping our carbon footprint low. That might sound trendy today, but it didn’t when we started making grapeseed oil 30 years ago,” says Nanette Humer, Co-Founder of Food & Vine Inc. “All of our plant-based grapeseed oils are delicious, healthy and good for you

and the Earth. Our process completes the cycle of the grape, making us a zerowaste food.”

Salute Santé! is 100% cold-pressed grapeseed oil and nothing else. It starts with upcycled, nonGMO grapeseeds from wineries in Napa, Italy and Portugal, so there is no need for hybrid or genetically modified crops. Nor does it need new farmland, fertilizer or water. Most importantly, it is a fruit oil from the mighty grape – its botanical source, which is the single determining factor that separates its oil from seed oil.

Loved by the best chefs, from JeanGeorges Vongerichten to Thomas Keller, Salute Santé! is their choice for delicious,

In the quaint town of Newton Grove, North Carolina, 25 years ago, a 19-yearold entrepreneur named Gary Mac Herring embarked on a sweet venture that would eventually blossom into a multimillion-dollar business. It all began with his passion for creating delicious treats at his roadside snow cone stand from

syrups mixed in his mom's kitchen. Little did he know that his homemade concoctions would pave the way for a thriving enterprise now known as Mary Mack’s.

At the end of each summer season, Gary’s loyal customers eagerly purchased his syrups to enjoy the flavors of his snow cones at home during the colder months when his stand was closed. It was during these moments that he realized the potential of bringing the joy of Hawaiian Shaved Ice® to households year-round. Inspired by his customers, he made Hawaiian Shaved Ice machines and syrups available for home use, marking the birth of Mary Mack’s.

Over the years, Mary Mack’s has evolved into more than just a snow cone business. The company expanded its product line to include Cotton Candy Express®, home-use machines and floss sugars, and Scoot® Frozen Lemonade, the hot, new innovation featured at the Winter Fancy Food Show. The secret to Mary Mack's success lies in its tasty treats and its commitment to quality. All of the syrups, sugars and frozen lemonades are made in North Carolina, ensurhealthy cooking – from salad dressings, aioli and marinades to hot preparations including searing, sautéing, grilling, barbecue and baking. Salute Santé! Is the go-to oil for the best chefs, commissary kitchens and home kitchens.

Compared to other fruit oils such as olive oil and avocado oil, this fruit oil is the lowest in saturated fat, the highest in essential linoleic acid and is naturally high in vitamin E and valuable antioxidants. Studies have shown that grape-

ing that customers receive the finest flavors with every purchase.

The appeal of Mary Mack’s brands extends far beyond the summer months, making them favorites for all seasons and various occasions such as birthday parties, school events, holiday events, weddings, office parties and so much more. Specifically, the Hawaiian Shaved Ice brand is experiencing growth in both the cocktail and mocktail market, with a notable surge in demand during Q4, the holiday season, due to its reputation as a memorable gift choice.

Mary Mack’s is not just a business; it’s a pillar of the local community. With deeprooted connections, the company actively supports schools, churches and nonprofits through volunteering and providing machines and products for their events. The company’s generosity knows no bounds, evident by biannual movie nights, where free snow cones and popcorn are distributed to the community.

Mary Mack’s recently underwent remarkable growth with the opening of its new manufacturing facility in Clinton, North Caroline, at the end of 2023.

This expansion has effectively doubled production capabilities, enabling Mary Mack’s to distribute delicious treats to even more households.

Mary Mack’s recent decision to expand its sales channels through partnerships with retailers and wholesalers reflects its eagerness to share products with a broader audience. As the company continues to spread sweetness and joy, one snow cone, cotton candy cone and frozen lemonade at a time, Mary Mack’s remains a testament to the power of passion, community engagement and the pursuit of turning dreams into reality.

For more information, go to www .marymacks.com, email hello@ marymacks.com or stop by booth #2501 in the Beverage Pavilion. seed oil may significantly raise HDL (the good) cholesterol and lower both LDL (the bad) cholesterol and triglycerides, which may lower the risk of cardiovascular disease, stroke, diabetes and impotence.

Available in foodservice packaging, bulk for manufacturers and in retail size packaging for the home chef.

For more information, go to www.grape seedoil.com or stop by booth #453.

24

GOURMET NEWS

Think Outside the Box with The Invisible Chef The Invisible Chef is a boutique line of gourmet baking mixes that make whipping up fresh-baked pastries, breads and sweets simple and ridiculously delicious! Its premium baking blends are rich in wholesome, all-natural ingredients and are inspired by the founders’ favorite recipes. Bakers simply preheat their ovens, add a few ingredients and viola!

– fresh-baked goods are served.

With a growing line of breakfast mixes, quick breads, muffins and desserts, The Invisible Chef makes it a cinch for baking novices and experts alike to craft innovative and delightful

baked goods each and every time.

Mixes can also be adapted and enhanced, making it easy to add a personal touch to whichever recipe you choose.

The Invisible Chef mixes are available for purchase online and at select specialty retailers across the country.

Each mix is made in small batches at a boutique factory in Kentucky. The Invisible Chef is a small business that you can feel great supporting.

For more information, go to www.the invisiblechef.com, email contactus@the invisiblechef.com or stop by booth #1329.

Alokozay Group Expands Presence in North America Alokozay Group, one of the largest consumer goods companies in the Middle East, is expanding its presence in North America.

With headquarters in Dubai, Alokozay got its start more than three decades ago trading goods along the fabled Silk Road, a group of ancient routes that led into Europe from the East. Alokozay has since gone on to establish itself as a global powerhouse, with a manufacturing and distribution network that spans more than 40 countries in Asia, Europe, Africa and North America.

“As a brand, we are passionate about offering our customers only the best,” says Furrukh Shaikh, Sales and Business

Development Manager at Alokozay.

“This is reflected in our premium quality range of products, which includes our signature teas, delectable biscuits, 100% pure sunflower cooking oils, extra virgin olive oil, an extensive range of non-alcoholic beverages, our soft and hygienic facial and bathroom tissues, meticulously manufactured personal care products, baby diaper and wipes, oral care, evaporated milk, premium detergents and our engine oil.”

Alokozay more than a decade ago signed an exclusive bottling agreement with PepsiCo Middle East and Africa to manufacture and distribute a range of PepsiCo beverages in an Alokozay bottling plant in Kabul, Afghanistan before intro-

Spirulina Chocolates Market to Grow to $209.04M The spirulina chocolates market size is expected to grow by $209.04 million, accelerating at a compound annual growth rate of more than 10.04% during the forecast period, according to Technavio's market analysis.

Growing prevalence of malnutrition is notably driving the spirulina chocolates market. However, factors such as fluctuations in raw material prices may impede market growth, according to the report.

During the forecast period from 2023 to 2027, substantial growth is anticipated in the offline segment. This segment encompasses traditional physical retail outlets where products are sold directly to customers. Various retail formats within the offline segment encompass supermarkets, hypermarkets, convenience stores, specialty shops, health food stores, independent retailers, drugstores, pharmacies, gour-

Taste the Tradition with Pocas Pocas offers an extensive range of bubble tea products designed to elevate your beverage selection and captivate your customers. From ready-to-drink bubble tea in cans to convenient instant bubble tea kits and the unique appeal of popping boba drinks, Pocas offers a spectrum of choices to cater to diverse flavors.

Each product line is shelf-stable and crafted with a focus on quality, innovation and, most importantly, value.

Pocas understands the competitive nature of the market, which is why it stands firm in providing the most competitive prices without compromising on excellence. By partnering ducing its own independent range in CSD, water and energy drink products and more.

An ISO-certified company, Alokozay operates large-scale state-of-the-art manufacturing facilities, warehouses and logistics networks.

Manufacturing units include: • Tea: Green, black, specialty teas and loose teas.

• Paper products: Facial tissue, paper towels and bathroom tissue.

• Baby care and personal care: Baby diapers, baby wipes, facial wipes and disinfectant wipes.

• Beverages: Energy drinks, sodas, fruit-flavored drinks and bottled water.

• Face Masks: Three-ply masks and disposable masks for adults and children.

“Ultimately, all our efforts are focused on one single objective – to be a brand people can trust,” says Shaikh. “We achieve this by ensuring that we always maintain the highest standards of quality in all our areas of business. We’re leaders in product development, research, and logistics. We scour the met food shops and duty-free shops.

Europe is expected to contribute significantly, accounting for 37% of the global market's growth during the forecast period. One key factor driving market growth in Europe is the increasing consumer demand for healthier food options.

With a growing awareness of health, individuals are actively seeking ways to incorporate nutrient-rich foods into their diets.

Furthermore, the e-commerce channel plays a significant role in distributing spirulina chocolate across Europe. Consumers are increasingly favoring online platforms as a convenient means to access specialty and premium products

with Pocas, you not only gain access to an array of high-demand bubble tea products, but also benefit from its commitment to affordability.

Pocas looks forward to the opportunity to discuss how it can meet your needs and exceed your expectations. is Pocas launching new flavors of bubble tea and instant kits, so don’t miss the chance to taste them at booth #2709.

For more information, go to www.pocas.com or stop by booth #2709. globe, ensuring that we source only the best quality raw materials, and we have invested in world-class manufacturing facilities in order to uphold the quality levels we’re committed to.”

Alokozay also places a high value on people and communities. “Being a part of the change this world needs stays at the heart of this,” Jeeba says. “The communities in which we operate form an intrinsic part of this journey. Which is why we’ve set up production units in countries that are most in need of an economic boost. With the objective of fostering the spirit of inclusion, we’re proud to have created a wide range of job opportunities across the globe, providing people with an empowering, engaging and positive work environment.

“Our motto, ‘achieving today what is possible tomorrow,’ reflects our vision to create a brand that is loved and trusted by all, backed by innovation and social responsibility.”

For more information, go to www .alokozay.com, call 877.766.1814 or stop by booth #2727. like spirulina chocolate.

This trend is attracting both new entrants and established players to the market, intensifying competition and driving innovation in the global spirulina chocolate market within the region. These factors collectively fuel market growth in Europe during the forecast period.

The spirulina chocolates market is fragmented, and the companies are deploying organic and inorganic growth strategies to compete in the market. The report analyzes the market's competitive landscape and offers information on several market companies.

26

GOURMET NEWS

'The Big Book of Hatch Chile' a Full-Course Feast for Foodies

Expanding Zoup CPG Mirrors Growth in Soup Market

By A.J. Flick

By A.J. Flick

Whether you are already a fan of the distinctive taste of Hatch chiles or want to know what all the fuss is about, a new book from the University of New Mexico Press, "The Big Book of Hatch Chile" by Kelley Cleary Coffeen has all the answers – along with 180 recipes.

Over the course of her 30 years as a New Mexico resident, Coffeen has formed strong bonds within the village of Hatch, where the famous chiles are nourished in the verdant fields fed by the Rio Grande River in Doña Ana County north of Las Cruces in New southern Mexico.

More than a curated collection of recipes – from the beloved Hatch Green Chile Cheeseburger to Bacon and Potato Green Chile Chowder to Hatch Chile Caramel Ice Cream Shake to Chile Ham Breakfast Pie to Chile Pecan Brittle, Coffeen shares myriad ways to use Hatch chiles besides in Mexican food – though there's a whole chapter on that as well as Mexico-inspired recipes sprinkled throughout the book.

Coffeen, a New Mexico State University professor, culinary expert, food consultant and author of five Mexican cookbooks, takes time to walk readers through the history of Hatch chiles and why they're so popular. She even details how she prepares for bringing Hatch chiles home, the roasting process and storing them in the freezer.

"It has a strong following among celebrity chefs, politicians, actors and restaurateurs, but more importantly, it is beloved by people just like you and me," she writes.

"During the harvest season the unforgettable scent of roasting chiles hangs in the air across the Hatch Valley. It is addicting."

If you've never been to Hatch Valley and happen to become one of tens of thousands who attend the annual Hatch Chile Festival held over Labor Day weekend, you'll feel like a native after reading this book. You'll be standing in line at Sparky's Burgers, Barbeque and Espresso for the World-Famous Green Chile Cheeseburger and heading to Vil-

lage Market for a green chile chicken burrito or green or red chile enchiladas.

"I have lived in chile country for the past 30 years, creating and writing over 1,500 Mexican, Tex Mex, Southwest and border-style recipes," Coffeen writes.

"So, I appreciate a good culinary experience, especially created with Hatch chile – something I can always find in the village. So, the question is, when are you coming to Hatch?"

Don't despair if you can't make it to the village of Hatch itself, because Coffeen even includes an impressive

listing of restaurants and markets in Hatch that can ship fresh chiles, dried chiles, ground chile powder, prepared sauces and spice mixes. Most helpfully, she references specific sources in her recipes.

Coffeen prefaces each chapter of recipes with more flavors of the Hatch community and history. Tucked among the recipes are mini profiles of local residents, some of whom are descended from the farmers who originally settled in what has become Hatch Valley.

"Warning!" food and recipes editor Bonnie S. Benwick wrote in her back cover review. "Even a quick spin through this book will bring on severe cravings for all things Hatch. The recipes prove just how versatile these chile peppers are in all their forms. My vinaigrettes, sweet potato fries, gumbos and cinnamon rolls will never be the same. Kudos to the New Mexico locals who grow the peppers and make Hatch products, profiled in Kelley's tasty lagniappes."

"The Big Book of Hatch Chile" is sold in bookstores, online and by the University of New Mexico Press.

There’s no shortage of people wanting to dip into the booming U.S. soup market, which Statista sets the 2023 revenue at $3.65 billion and expects the market to grow at a compound annual growth rate of 2.45% through 2028.

According to Mintel’s 2024 Global Food and Drink Trends report, consumers continue to educate themselves on highly, overly or ultra-processed food, equating the latter as “junk food.”

“Starting in 2024,” the authors wrote, “more consumers will become aware of different levels of processing from media reports, regulations and voluntary on-pack labels with ratings from sources such as NOVA or Siga. This will encourage them to consider processing levels when choosing food and drink and to reconsider how frequently and on which occasions they consume processed food and beverages.”

That’s good news for companies that produce clean-label foods, Mintel’s report said.

“While ‘all things in moderation’ is a saying associated with highly process products,” the report states, “there’s growth potential for minimally processed food and drink that focus on the positive aspects of food-processing techniques, such as those that enhance nutrition, inhibit contaminant formation or improve sustainability.”

That growth potential is shored up when brands convey the benefits of processing in a way consumers can understand, according to the report.

“Brands offering minimally processed products – such as frozen produce, fresh bakery items and natural canned soup – should share how processing improves their products in ways such as enhancing nutrition, increasing shelf life or reducing environmental impact.”

Mintel’s newly released research mirrors what Eric Ersher has experienced in the year since he sold the more than 100 locations of Zoup! Eatery restaurants to focus on CPG soups and broths under the Zoup! Specialty Products brand.

“When we entered the CPG market, it wasn’t because we thought the world needed another chick broth,” Ersher said. “We needed one that was good enough to drink.”

Ersher also saw the potential for natural soups with clean ingredients and the need to share the message with consumers that Zoup products are minimally processed.

“We were very deliberate with the graphics,” Ersher said. “We had a story we wanted to tell that needed to be very clear, in a clear package.”

Using tall, cylindrical jars not only helped spread that message, but enabled Zoup to get a lot of facings on shelves.

“It’s very well differentiated from other products,” he said. “There are few glass jars out there.

“When we were ready for market, putting them in glass jars, we knew that it differentiated the product,” Ersher said.

“This different packaging also represented the quality of the broth.”

And it’s working.

Zoup expects to launch a handful more of soup flavors this year, adding to its line of Black Bean Chili, Butternut Squash, Chicken & Riced Cauliflower, Chicken Noodle, Chicken Potpie, Garden Vegetable, Portabella Mushroom Bisque, Spicy Chicken ’Chilada and Tomato Bisque.

The broth line includes Beef Bone, Chicken Bone, Chicken, Low Sodium Chicken, Organic Chicken, Organic Veggie, Seafood, Spicy Chicken Bone and Savory Veggie.

Culinary concentrates are Beef Bone Broth, Chicken Bone Broth and Savory No-Chicken Vegan Broth.

“We’ve been in business 24 years and have served millions and millions of bowls of soup,” Ersher said. “I’m just thrilled to be able to leverage that experience and those insights and bring them into CPG.” Proud of the reputation that the restaurants have built on the quality of the soups, Ersher is equally as proud that the CPG line stays true to its roots.

“We didn’t have to take anything out.

We know how to make soup one way and that one way is using real ingredients in a way Zoup has always made soup,” he said.

“One of the things we talk about is that we make soup as it should be. That provides guidance for us when we create new flavors and bring new products to market.”

Ersher sees a lot of potential for Zoup products.

“There’s always room, always demand for healthful products,” he said. “Soup is unlike any other food in the category. It evokes comfort, warmth and well being.

It’s a perennial staple.”

Zoup! Specialty Products are on the shelves nationwide at such retailers as Kroger, Meijer, Sprouts Farmers Market, Safeway and Walmart, along with many independent retailers.

“Certainly, we see a great opportunity with our new products and that we’re able to best tailor our product mix for particular retailers and give them as much support as we can,” Ersher said.

“We know, for example, that chicken noodle is America’s most popular soup.

But we know ours wins side by side in a blind taste test against every other brand out there. We need to communicate that to buyers.

“With all due respect to retailers and other brands, we see an opportunity for our brand to make inroads,” Ersher said.

“It’s about providing retailers and customers with choice.”

28

GOURMET NEWS

BrightFresh Microgreens Announces Cutting-Edge Packaging and Branding Pumpkin Pasta Sauce, Spicy Roasted Red Pepper Pesto and Sriracha Ranch Dressing from Stonewall Kitchen Bold flavors abound in Stonewall Kitchen’s 2024 Fall & Holiday Launch, and a sneak peek at its upcoming sauces and condiments reveals one of its most adventurous lineups yet. Expertly blending international influences, these new products will become kitchen essentials for crafting unique dishes.

For its upcoming pumpkin pasta sauce, the company drew inspiration from the traditional ravioli filling in pasta con zucca. Wonderfully smooth and creamy, it will likely come as a surprise to customers that each jar is dairy free.

Amaretti cookies are the secret ingredient here, providing both thickness and a boost of sweetness. Immensely satisfying tossed with freshly made fettuccine or stirred into risotto, the sauce is even a goto at dessert time for enhancing bread pudding. Versatile above all, it’s proudly made in Italy and specially crafted to be gluten free and free of GMOs. Customers looking to kick up everyday meals won’t be able to resist the company’s spicy roasted red pepper pesto. Based on the classic Italian sauce featuring basil, pine nuts and Parmesan, this pesto is enhanced with sweet

roasted red peppers and piquant red pepper flakes for a true palate pleaser.

Gluten free and offering a nice amount of heat without taking things overboard, it’s sure to become a go-to for spicy sandwiches and pastas.

Perfectly balanced heat is also featured in their highly anticipated sriracha ranch dressing. Bridging the gap between beloved condiments from America and Thailand, it results in a delicate dance between creaminess and spiciness. Hot chilies are combined with smooth, tangy buttermilk and then taken to the next level with bits of red bell pepper, onion, carrots and smoked paprika. Non-GMO and immensely satisfying as both a spread and a dip, it’s ready to be slathered on sandwiches, served alongside fried apps or drizzled over iceberg wedge salads.

Deliciousness awaits for customers looking for ways to enliven their favorites. Best of all, these three premium products are among dozens of offerings coming soon from Stonewall Kitchen's family of brands.

For more information, go to www .stonewallkitchen.com.

Exciting Varieties of Flavorful Recipe-Ready Shredded Cheese Sincerely, Brigitte is the brainchild of Brigitte Mizrahi. She shared her passion for gourmet cheeses and a vision to transform a staid segment in the food

industry into one of boldness, innovative flavor and adventure.

The products begin with premium rBST-free milk, sourced from small Wisconsin dairy farms using vegetarian rennet and only fresh ingredients.

All cheeses are certified Kosher by the OK and Halal by ETIMAD supervision.

The company prides itself on bringing you the freshest and most distinctive flavor.

BrightFresh® Microgreens, a distinguished name in the retail microgreens sector, is thrilled to unveil packaging solutions that promise to elevate the offerings of retailers. The company is set to introduce an innovative automated packaging line, aiming to redefine quality, sustainability and shelf life while simultaneously refreshing its branding approach to attract consumers.

BrightFresh Microgreens is addressing crucial concerns faced by retail produce buyers with its state-of-the-art packaging automation: • Unprecedented Quality and Consistency: The latest packaging automation from BrightFresh Microgreens guarantees unparalleled quality and consistency throughout processing, packaging and labeling, meeting the stringent standards set by major retailers.

• Sustainable Packaging: Demonstrating a strong commitment to sustainability, BrightFresh Microgreens introduces packaging with a peel-andreseal top layer, reducing plastic waste by 25% to 30% per clam. This aligns with the sustainability objectives of retailers.

• Extended Shelf Life: The company's dedication to freshness extends the shelf life of its products by two to three days, providing retail buyers with enduring, high-quality produce that exceeds consumer expectations.

• Refreshed Branding: BrightFresh Microgreens is set to reveal a revitalized branding strategy, enhancing product visibility on the shelf and simplifying product identification for customers, addressing retailer concerns and improv-

ing overall product presentation.

• Non-GMO and Gluten-Free Certification: Responding to the increasing demand for dietary-conscious choices, many of BrightFresh's products now boast Non-GMO and gluten-free certification, reflecting a commitment to providing healthier options.

• Streamlined Retail Rollout: The packaging automation initiative is scheduled to debut in early 2024 and will be available in major retail chains, including Sprouts Farmers Market, Albertsons, Safeway, Walmart, Stater Bros.

Markets, Whole Foods Market and Raley’s Supermarkets.

Helena Beckett, Director of Sales at BrightFresh Microgreens, expresses excitement about the innovative packaging automation and revitalized branding, stating, "We are genuinely thrilled to introduce this innovative packaging automation, alongside our revitalized branding, to our esteemed retail partners nationwide. We are enthusiastic about the sustainable packaging, extended shelf life and the overall superior experience it offers our customers."

Retail produce buyers looking to enhance their product selection with BrightFresh Microgreens' innovative offerings can inquire about partnership opportunities through Helena Beckett, Director of Sales, at helena.beckett @freshorigins.com or by calling 831.601.9941.

Sincerely, Brigitte continues her legacy with new flavor combinations that bring together sweet, spicy and savory elements for the most exciting cheeses.

Welcome the newest innovation into your home kitchen with exciting varieties of flavorful, recipe-ready shredded cheese. Each distinctive blend starts with creamy, all-natural prairie jack and a specially crafted selection of fresh herbs and aromatics: • Inspire your cooking with a timeless flavor combination the whole family will love. The balance of sweet, savory basil and garlic blended into creamy prairie jack will turn your recipes into an experience.

• Level up your culinary creations

with luxurious Black Truffle. Flecks of authentic Italian truffles and smooth prairie jack bring the rich, mysterious flavor of this high-end ingredient to your kitchen.

• Spark your imagination with a little heat from fresh Jalapeno peppers and Cilantro. Create bold tacos, nachos, enchiladas and more with a burst of bright, authentic flavor.

• Create new traditions with the rich aromas of fresh herbs, bold tomatoes and olives. This hearty combination of sundrenched flavors will make your cooking shine.

For more information, go to www.bright fresh.com or stop by booth #3508.

For more information, go to ww w.sincerelybrigitte.com or stop by booth #410.

34

GOURMET NEWS

Southern Recipe Small Batch on a Hot Streak

By A.J. Flick Don’t threaten Mark Singleton with a boring year. He doesn’t have time.

The Vice President of Sales and Marketing at Southern Recipe Small Batch thought a pandemic might slow things down too much and he’d get bored. But 2024 has proven to be a busy year for SRSB, with the launch of an innovative pork rind product called Krutones (inspired by croutons but pronounced crew-tone-ez) in the spring and on-trend flavor Hot Honey Pork Rinds this fall.

“Krutones is one of my favorite stories,” Singleton said about the new product hatched over the pandemic.

“COVID changed everything and everybody,” he said. “And there in the middle of COVID was some guy bugging me – an architect from California named Luis Sandor.

“I’d say to him, ‘Listen, I’m just trying to keep things open,’” Singleton said.

“But he bugged me and bugged me – like a stalker, I mean you never know,” he said with a laugh.

Sandor’s persistence paid off. Despite COVID, Singleton traveled from Texas to California to meet him.

“If you ever met him, he’s one of those people you see on ‘Shark Tank.’ He gets an idea and it’s constantly humming in his head until he sees it come through,” Singleton said. “So he’s got this idea buzzing in his head and I said, ‘Let’s give it a whirl.’ We partnered up with Luis and started working on his idea for real.”

In this case, the idea was to take the

smaller pieces of pork rinds, flavor them and use them as croutons.

“It’s recycled pork rinds – that’s exactly what it is,” Singleton said.

These smaller pieces, about half an inch to three quarters of an inch, are too small for the SRSB pork rind bags, though pieces of that size are sold on their own and are popular in other countries.

“As a lifelong pork rind aficionado,” Singleton said, “I think the small pieces are the best.”

They experimented with flavors, settling on Butter & Garlic and Italian Style to start.

“People love them!” Singleton said.

“It’s a great hit and one of the reasons is no one had done it before.”

Sandor couldn’t have been happier to see his idea take off.

“I can’t tell you how much I like this guy,” Singleton said, “how much I admire his kind of American entrepreneurial spirit.

“Number one, he is a renowned architect. He’s good at what he does. Then he had this idea when he was on a keto diet to put pork rinds in his salads. It worked for him and it’s worked for me.

This is how ideas come about.

“I get the biggest kick in the way people approach a problem,” Singleton said.

“Why hasn’t anyone done this before?

Because they hadn’t taken a look at it from Luis’s perspective. On salads, how do you get that crunchy bite without carbs? Wouldn’t it be neat if we could make a pork rind that size?

Torani Cites People-First Approach for Robust Employee Tenure Torani, a leading flavor company since 1925, released internal data showing its average tenure rate has reached 6.3 years, outpacing the national average by more than 53%. This above-average tenure rate, combined with the company’s nearly 100-year history with no layoffs, underscores that Torani’s unwavering people-first philosophy is its “secret sauce,” according to the company.

This tenure rate is even more extraordinary when put into context: Torani has nearly doubled the size of its team over the last three years, while a staggering 20% of Torani team members have been with the company for more than 10 years. The company expects to add another 100 positions by the end of 2024.

Torani has engaged employees by cocreating a workplace culture of caring deeply for its people and creating opportunities for team members to learn, develop and grow. This approach to employee development propels the com-

pany to thrive, as demonstrated by its well-above-average tenure rate and double-digit year-over-year compound annual growth rate for more than 30 consecutive years.

By prioritizing individual growth for its more than 300 team members, Torani sets the standard for steering an engaged and fulfilled workplace that’s set up for success over the long haul, according to the company.

One strategic key performance indicator is how many current team members fill open positions. Torani’s goal is to fill at least 25% of open roles with existing staff; the company has consistently met or outperformed this aggressive target.

“When our team members learn, develop and grow is when we really win,” said Torani Chief Executive Officer Melanie Dulbecco. “We use a peoplecentric approach with everything we do and are dedicated to creating more opportunities for our team.

“Little did he know we didn’t have to.”

Southern Recipe Small Batch is expecting Krutones to make an impact on the burgeoning salad topper category.

“And for us,” Singleton said, “it’s an opportunity to be in a different part of the store.”

The pork rind brand isn’t shy about turning an idea that comes out of nowhere into a new product. The most famous example is when former President George W. Bush mentioned his father, former President George H.W. Bush, loved pork rinds but avoided them because he had to watch his sodium.

“So we made a pork rind with 60% less salt,” Singleton said. “As we say, we do not want to lose any redneck with a paycheck!”

Customers don’t have to be famous to suggest improvements or new flavors.

“If you’re really paying attention to your customers, you’re gonna find great insights,” Singleton said.

The Krutones name is a play on the words croutons and chicharrones (pronounced cheech-a-rone-ez, Spanish for pork rinds). Everyone at SRSB loved the name. Sandor loved the name, too.

“Krutones are going great,” Singleton said. “Based on feedback from the field, we’re looking at adding another flavor.”

As for the new Hot Honey Pork Rinds, Southern Recipe Small Batch jumped on board the sweet/heat trend as a perfect flavor for pork rinds.

“People think the sweet/heat taste is some kind of mysterious thing,” Singleton said. “But how it works is very scientific. The sweet and the heat touch different parts of the tongue and for the brain, they give it a real chemical shot, just like umami does.

“Gosh, it tastes good on top of a pork

rind,” he said. “I think this is going to be hot, hot, hot.”

SRSB took care to find the right honey and the right blend of seasonings for its Hot Honey Pork Rinds, with feedback from “educated eaters,” consumers who regularly give the brand feedback, as well as staff from inside Rudolph Foods.

“Gosh, the whole team was in on it,” Singleton said, “the director of marketing, the chairman, everyone was actively involved in selecting seasonings.

We’re still a family-owned company and everybody likes to taste new stuff.”

Another recent innovation are popat-home pork rinds – pork rind pellets ready to season and air fry, deep fry or pan fry. Retailers including Menard’s and Bass Pro Shop are carrying the Pork Rinds pellets, which are also sold online.

“They’re great for a family fun night,” Singleton said. “Your house will smell like a BLT though.”

In addition to the new products, SRSB is still committed to promoting the pork rinds as a healthy snack that’s high in protein and collagen, low in carbs and tastes great.

“Taste in food is everything. People eat for nutritional needs, for health reasons, but the bottom line, when you really get to it, is we want to make something that just tastes great, that gives you that aha moment, that little bit of pleasure in your day that makes you go, ‘Ahhhh.’”

And still, Singleton wonders why he ever thought SRSB would ever slow down. Maybe he jinxed himself – in the best way – when he thought he might get bored.

“I will never, ever say it’s a boring year again. I crave bored now,” he said, laughing.

“In the last year, nearly 40% of our roles were filled internally by team members ready to take on new challenges, and when our team is staying with us much longer than most other companies, I know we’re on the right path,” she said.

Torani’s retention rate flies in the face of U.S. national trends. Unemployment is at historic lows (3.8% as of September 2023) and more than 1.7 million new jobs have been reported by the Bureau of Labor Statistics in the last seven months, yielding new employment opportunities. At the same time, more than 480,000 layoffs took place within the same time period. Now more than ever, employees are seeking value and purpose at work.

Torani ascribes its success to its people-first philosophy that prioritizes shared success, personalized career paths and an innovative approach to professional development.

Contribution Management, a tool Torani formally began implementing in 2015, is the company’s “secret ingredient” for long-term growth, according to the company. Unlike the traditional performance review, which

focuses on the past, Contribution Management is driven by employee assessments and aspirations, and prioritizes expanding a team member’s potential and opportunities in the present and future.

“Contribution Management flips the traditional performance review on its head and creates opportunities to explore ways our team members’ careers can evolve,” said Becca Russell, chief of people and opportunity development at Torani. “Ultimately, we’re dedicated to helping our team members have as robust and varied a career as they want at Torani.

“We believe people shouldn’t need to leave to explore new roles and build new skills; their next best opportunity can be right here at Torani.”

Career Mixology is another companywide effort that contributes to Torani’s high retention rate. An internal framework created by Torani more than 30 years ago, Career Mixology actively encourages people to pursue different careers within the organization with cross-discipline learning and opportunities to transition into new roles across various departments.

36

GOURMET NEWS

Maryland Mom Turns Allergy Solution Into Sweet Deal

Mooney Farms Shakes Up the Seasoning Category

A Maryland mom has turned her child’s allergy solution into a thriving business.

Deanna’s Delights plant-based cookies are sold in local retailers including Hudsons at Baltimore airport, an LA Fitness in Upper Marlboro and via e-commerce through Walmart and other outlets.

In June, the plant-based cookies debuted at the Summer Fancy Food show in New York. The desserts were chosen to be part of the Specialty Food Association’s board of directors meeting in Washington, D.C. Deana, the owner who uses only her first name, became an entrepreneur unexpectedly many years ago. On a trip to the grocery store, her child begged for the boxed desserts commonly found in grocery and convenience stores – desserts that were full of her child’s allergens.

She hated saying, “No.” She left the store frustrated and determined to figure out how to make desserts just as good as those in stores, but without her

Since 1987, three generations of the Mooney Family have passed down the time-honored recipe for crafting premium sun-dried tomatoes in olive oil with authentic Italian herbs.

Bella Sun Luci is the only U.S. producer of sun-dried tomatoes packed in 100% olive oil and creators of the 100% olive oil vinaigrette line made using California extra virgin olive oil from the Mooney family estate.

Bella Sun Luci has been pioneering unique, high-quality, delicious products for over 36 years. Its expansion to the Italian Kitchen line is an opportunity to bring rich Italian flavor and wholesome California ingredients into every kitchen.

Now with the family’s strong background in creating unforgettable

Mediterranean-inspired flavors, Mooney Farms launches its new Bella Sun Luci’s Sun Dried Tomato Tuscan Rub. Crafted with real sun-dried tomato powder made from tomatoes harvested and dried under the California sun, the new Tuscan Rub packs a big flavor. Just coat your veggies with olive oil and shake on the rich flavor of Italy. This all-purpose low sodium blend is MSG-free and features real sun-dried tomato, garlic and onion. It is designed to stand out from traditional Italian seasoning, with ingredients that give your vegetables or pizzas a caramelized finish because of the natural sugar found in tomatoes.

dustry during the forecast period.

North America has a well-established food and beverage industry, with the presence of many leading manufacturers such as Tyson Foods, The Coca Cola Company, Mondelez International, General Mills, The Kraft Heinz Company, among others.

The United States, which is a major country in North America, is also one of the top 10 exporters of cellulose and its chemical derivatives and pectin. Canada is among one of the top 10 exporters of gelatin. This reflects the high production of various types of food texturizers in the region.

The key players in this region include ADM, International Flavors & Fragrances Inc., DSM and CP Kelco US Inc. The study includes an in-depth competitive analysis of these key players.

“It is a very exciting moment in our company’s history and I am beyond grateful to lead this venture,” said Colavita. “I want to thank the rest of my family, most especially my father and role model Enrico, without whom all this would not have been possible. He is the one, together with his U.S. business partner and Colavita USA Co-Founder John J. Profaci, who originally envisioned a future in California for our company even before the California olive oil and vinegar industries had really taken root. Our mission with this acquisition is to stay true to the incredible uniqueness of the O brand without compromise, while utilizing our shared industry expertise to elevate the brand on a global scale.”

child’s allergens.

She began tinkering in the kitchen with egg-free, milk-free and butter-free cupcakes. She would take her creations to her child’s school and share with friends and parents. Eventually, a mom tasted her signature chocolate chip cookies and called her late that night to say, “You have to share these with the world!”

Deanna had created desserts as good as those in the grocery stores without eggs, milk, peanuts, tree nuts, fish, crustacean shellfish and sesame. Some are also soy-free. Deanna’s Delights bakes signature plant-based cookies in chocolate chip, oatmeal raisin and carob chocolate chip varieties.

“When I started baking desserts for my child years ago, I never imagined it would turn into a business,” said Deanna, a licensed physical therapist. “It makes me happy knowing kids with allergies don’t have to be singled out or feel embarrassed at kid events.

The food texture market is projected to reach $18.8 billion by 2028 from $14.3 billion by 2023, at a compound annual growth rate of 5.6% from 2023 to 2028 according to a report published by MarketsandMarkets. The market for food texturizers is experiencing growth due to the increasing demand for convenience and ready-to-eat food products, especially in the developing world.

Consumers in developed countries are increasingly seeking food products that do not contain artificial or synthetic additives due to the potential long-term negative health effects. To achieve the desired texture and extend the shelf-life

of products, manufacturers are turning to natural preservatives, thickeners and sweeteners. As people become more health-conscious, they are looking for minimally processed and naturally sourced food and beverage options.

The trend towards clean-label products is gaining momentum in the packaged food industry worldwide.

Consumers are interested in knowing the ingredients and manufacturing processes used in their food products.

They are also willing to pay more for products that they perceive to be clean and free of harmful additives.

Consumers are paying closer atten-

tion to labels and nutritional information when making purchasing decisions than ever before. Natural food texturizers are considered clean-label products, and this is expected to drive the growth of the overall food texture market.

By source, the natural segment dominated the food texture market.

Food texturizers have been traditionally extracted and processed from natural sources. Some of the traditional texturizers are cornstarch, gelatin, agar agar and pectin, among others. They have been popular and are thus commercialized more in the market when compared to synthetic and semi-synthetic texturizers.

The North American region dominates the food texture market. It also plays a significant role in boosting the market growth of the food texture in-

O Olive Oil (Cont’d. from p. 1)

Italy and U.S. operations in Edison, New Jersey and Dixon, California, has been producing, importing and distributing premium quality specialty food products since 1938. The Colavita brand is present in over 80 countries worldwide.

In the United States, Colavita is a leading national brand of extra virgin olive oil, balsamic and wine vinegar and pasta, with distribution throughout the retail, e-commerce, club and foodservice sectors. Colavita is committed to quality assurance and sustainability principles throughout its supply chain. All Colavita facilities in the United States and Italy are GFSI certified and powered by solar energy.

“I’m happy to announce this important acquisition,” said Giovanni Colavita, Chief Executive Officer of Colavita USA. “We have always looked with admiration at what the O founders created: A

company that produces distinctive oils and vinegars, all 100% from California in a fully integrated way, and located in the heart of the Californian wine region. We are happy to bring back O to a familyoperated business and culture after a transitional period as part of a public company. I want to thank our team, the curation team and our respective consultants for making this transaction happen so effectively.”

Colavita has named Paolo Colavita Chief Executive Officer of O Olive Oil & Vinegar. Paolo, currently Vice President of Colavita’s west coast operations, has been living in Northern California for the last seven years. He will manage the O team based in Petaluma, California, leading the growth of this boutique brand of premium local products in U.S. markets and in markets worldwide.

Health Consciousness Drives Global Food Texture Market

the O Olive Oil & Vinegar brand and business assets.

O is a producer of premium quality, 100% California and 100% clean label products. Founded in 2007, the O brand is a leader in the U.S. retail market for Organic Extra Virgin Olive Oil, Champagne Vinegar and Sherry Vinegar. The brand also includes a wide assortment of other uniquely packaged, responsibly sourced and high-quality olive oil and vinegar items. It has been honored with multiple sofi[T] awards, representing the best in specialty foods and sold primarily in natural food, conventional grocery, e-commerce and mass retail channels in the United States and Canada.

Family-owned and operated, Colavita, with global headquarters in Pomezia,

For more information, go to www.mooney farms.com or stop by booth #3043.

For more information, go to www .colavita.com and www.ooliveoil.com.

42 North Country Smokehouse (Cont’d. from p. 1)

of smoky, rich, flavorful bacon without all the fuss. Handcrafted with complete care, they make imitation recipes stand at attention.

These perfectly salted and deliciously sweet crumbles start as fresh, lean bellies sourced from the company’s vertically integrated family farms, where humanely raised hogs are fed a vegetarian diet. The bellies are Odyssey (Cont’d. from p. 1)

spices, vegetables and olives. This delicious dip is based on a family recipe that it has meticulously crafted with its award-winning dairy and the finest ingredients.

Klondike’s new feta dip joins the Odyssey brand lineup of four additional Greek yogurt-based dips, which come in Bell Pepper, French Onion, Southwest and Tzatziki flavors.

Odyssey Mediterranean Feta Dip is only 40 calories per 2 tablespoon serving, but does not sacrifice flavor since it Leoncini (Cont’d. from p. 1)

summer truffles. The ham is skillfully cooked to perfection, resulting in a tender and delicate texture. The truffles add a distinct and luxurious taste to the ham, elevating it to a whole new level of indulgence. This exquisite combination of flavors makes Leoncini Cooked Ham with Truffles a truly exceptional culinary experience.

The ham used in this product is of the highest quality, sourced from carefully selected pigs. It is prepared by hand and sprinkled with the black truffles with a Tortuga (Cont’d. from p. 1)

inception, Tortuga has remained at the forefront of the market, continuously pushing boundaries and delighting consumers with an array of delectable offerings.

Over the past 40 years, Tortuga Spirit Cakes has solidified its position as a global leader, captivating the palates of discerning consumers worldwide. With a relentless commitment to quality, innovation and a keen understanding of evolving consumer preferences, Tortuga Miracle Noodle (Cont’d. from p. 16)

event deeply impacted Dr. Carp, reinforcing his belief in the power of nutrition in combating serious health conditions.

In 2006, during a trip to Japan, Dr. Carp encountered a traditional noodle that was strikingly different from anything he had seen before. Composed of 97% water and 3% fiber, these noodles were "like a Miracle" as Dr. Carp says. Dr. Carp immediately recognized their potential as a dietary staple for his patients back in the United States, many of whom were struggling to make health-

GOURMET NEWS hand-trimmed by expert smoke masters and bathed in a golden, New England made maple syrup brine. Smoked for hours on end at the same low temperatures that the company’s signature sliced strips are known for results in a meaty crumble with the perfect color, taste, texture and consistency. Free from preservatives, antibiotics, added growth hormones and the artificial aftertaste that liquid smoke, fillers and dyes leave behind, these perfectly

sized crumbles are a cure-all for the mediocre offerings available on the market today. A great way for cost-conscious end users to enhance their menu and increase their bottom line.

Now available in uncured, certified humane, organic and sugar-free recipes.

Never get stuck with greasy, fatty, flattasting crumbles again. As convenience and cost saving becomes even more critical with rising industry inflation, supply shortages and price increases,

North Country Smokehouse offers a tastier and more affordable option without sacrificing flavor.

Taste them for yourself by visiting the North Country Smokehouse at the show or request samples by emailing info@ncsmokehouse.com.

is made with Odyssey’s award-winning, rich and creamy Greek yogurt and fresh, tangy Odyssey feta.

“Odyssey Mediterranean Feta Dip is perfect for dipping veggies and crackers. It can be easily spread on everything from burgers to bagels,” stated Luke Buholzer, Vice President of Sales at Klondike Cheese Co. “Consumers and retailers are excited for Mediterranean Feta Dip to join our line of Odyssey Greek Yogurt Dips not only because of the flavor and nutrition, but they like knowing where their food comes from. Consumers can trust the

authenticity of locally sourced milk found in award-winning Klondike Cheese Co. products. We are a Wisconsin family owned and operated manufacturer for the last four generations and plan to continue as a family business.”

Klondike Cheese Company has been producing award-winning cheese and cultured dairy at the same location since the late 1800s. Family owned and operated in Monroe, Wisconsin, by the Buholzer family for four generations.

The secret to Klondike's quality is a combination of state-of-the-art equip-

ment, its own special recipes and time-honored traditions of cheese making and cultured dairy. Today, Klondike Cheese Company is proud to be home to five Wisconsin Master Cheesemakers. Klondike markets its Odyssey Feta and Greek yogurt for foodservice and retail, as well as brick, muenster, havarti and gouda under the Buholzer Brothers® label for retail and foodservice.

percentage of about 2%. The truffles used in the ham are also of the finest quality, sourced from the best truffle regions in the world. Each truffle is handpicked and carefully inspected to ensure that only the best truffles make it into the final product.

During production, the hams are infused with brine and placed into casks, where they undergo a massage phase for 24 hours. They are then hand-tied with the addition of truffles flakes (both inside and outside), cooked in a temperature-controlled oven, cooled, then vacuum sealed in aluminum pouches and

superficially pasteurized.

Leoncini Cooked Ham with Truffles is a versatile ingredient that can be enjoyed in a variety of ways. It can be sliced and served as an appetizer, paired with a selection of cheeses and breads. It can also be used as a gourmet ingredient in pasta dishes, risottos and salads, adding a touch of luxury to any meal. Whether enjoyed on its own or incorporated into a recipe, Leoncini Cooked Ham with Truffles is sure to impress even the most discerning palates.

The Leoncini family has been handing

down its technique and passion from generation to generation for over 100 years. Experience and time have helped to make this group the state-of-the-art reality it is today, supplying only the highest quality products. With limited use of modern technology for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes.

has consistently raised the bar in the gourmet and spirit cakes category.

The brand's evolution is showcased in its iconic rum cakes and the more recent Southern Trio series, a tribute to America's rich culinary and spirit heritage. Among these, the Kentucky Bourbon Butter Cake stands out as a symbol of Tortuga's mastery in blending tradition with modernity. This cake, infused with the essence of aged Kentucky Straight Bourbon, is a celebration of flavor, bringing together intricate aromas, complex tastes and

the unique characteristics of handpicked ingredients.

“Our 40th anniversary is a landmark achievement, and it’s a testament to our unwavering commitment to excellence,” says Marcus Simmonds, Chief Executive Officer of Tortuga Spirit Cakes. “This milestone reflects our journey's essence – a continuous quest for perfection, led by the visionary marketing insights of our Head of Marketing, Natalia Garcia, who has helped shape the creation of unforgettable experiences for our customers.”

Tortuga Spirit Cakes’ momentous 40th anniversary celebration promises to be a testament to the brand’s enduring legacy, showcasing its dedication to creating extraordinary cakes that evoke a sense of delight and indulgence. Let’s raise our forks to 40 years of bringing people together through the finest baked goods and with the spirit of the Caribbean in every bite!

ier food choices.

Inspired by this experience and driven by a desire to make a positive impact, Dr. Carp, along with his family, laid the foundation for Miracle Noodle. The brand started as a modest venture, focusing on introducing these unique noodles to a broader audience. The noodles, with their high water and fiber content, were an instant hit among health-conscious consumers, offering a nutritious alternative to traditional pasta.

As Miracle Noodle began to grow, so did its ambitions. Recognizing the evolving needs and preferences of its customers,

the company started to expand its product line. Today, Miracle Noodle offers an array of products, catering to a wider market segment. These include ready-to-eat meals and various other healthy food options, each embodying the brand's commitment to nutrition and wellness.

Moreover, in response to the increasing demand for protein-rich diets, Miracle Noodle has innovated further, introducing higher protein versions of their traditional products. These new offerings are not only in line with contemporary dietary trends but also resonate with Dr. Carp's original vision of promot-

ing health through better nutrition.

Miracle Noodle's journey from a doctor’s insightful observation to a brand that’s making significant inroads in the health food market is a testament to the power of innovative thinking and a commitment to wellness. By seamlessly blending health, taste and convenience, Miracle Noodle stands out as an innovative, health-forward CPG brand, continuing to make waves with its expanding range of products.

For more information, go to www .ncsmokehouse.com, email info@ ncsmokehouse.com or stop by booth #3011.

For more information, go to www .odysseybrands.com and www.klondike cheese.com or stop by booth #738.

For more information, go to www .savellousa.com, email info@savello usa.com, call 570.417.7113 or stop by booth #1106.

For more information, go to www.tortuga rumcakes.com or stop by booth ##1630.

For more information, go to www.miracle noodle.com or stop by booth #1309.

44 Darrell Lea (Cont’d. from p. 1)

has grown into a global brand recognized for its delicious, quality ingredients and better-for-the-planet initiatives.

According to a recent survey from Barry Callebaut, 81% of consumers want chocolate that’s tasty, good for them and good for the planet. Their highquality and sustainable ingredients are the top drivers for what consumers want in Darrell Lea candy and what the company delivers in spades.

Chocolate That Checks All the Boxes It’s no surprise consumers want to buy Crave Brothers (Cont’d. from p. 1)

RC: I have grown up with Crave Brothers Farmstead Cheese. I used to get off the school bus at the plant while my parents were still working. I have attended various trade shows and events for two decades and learned firsthand through working with our staff, family and industry. I am currently the Sales and Marketing Manager and I handle much of the communication, sales and public relations for the company.

GOURMET NEWS from brands who have proven sustainability measures and high-quality ingredients. This is why Darrell Lea has continued to make tasty, best-in-class candy for nearly 100 years and become renowned for its line of decadent chocolate offerings.

gent, large-inclusion bars with flavors including Rocklea Road, Caramel Craving, Peanut Brittle and the recently released Crispy Milk Chocolate and Rocklea Road Raspberry – all made palm oil free, non-GMO and with no high fructose corn syrup.

Darrell Lea chocolate products include: • Darrell Lea Chocolate Bites: Chewy, flavored candies covered in smooth chocolate. Flavors include Milk Chocolate Raspberry, White Chocolate Raspberry and Milk Chocolate Licorice, with no high fructose corn syrup, no artificial flavors and completely palm oil free.

• Darrell Lea Chocolate Bars: Indul-

Darrell Lea uses 100% sustainably sourced cocoa via the Cocoa Horizons Foundation – an organization that institutes positive change in cocoagrowing regions and communities around the world, including improved agricultural practices, community development programs, increased access to clean water and sanitation,

RC: We raise our own cows on our farm.

We started with only 80 cows in 1980 and today we have roughly 2,200 high producing, healthy calves/cows.

GN: What are your best-selling products?

GN: What does “farmstead” mean?

RC: Farmstead means we produce our own milk and use it to produce our cheeses right on site. We have our farm directly across from our cheese factory.

We pump the milk underground to the cheese factory where it is used to make our fresh cheeses.

GN: Where is Crave Brothers located?

GN: Is Crave Brothers a family business?

RC: Crave Brothers Farm and Crave Brothers Farmstead Cheese is located in Waterloo, Wis. Waterloo is 30 minutes east of Madison and about an hour west of Milwaukee.

GN: Do you have your own cows?

Stonewall Kitchen (Cont’d. from p. 1)

new products that showcase its commitment to surprising and delighting customers. From sweet dessert mixes and fruity cocktail mixers to zesty seasoning blends and spicy slaws, there’s something to excite everyone in the Spring & Summer Launch.

For a taste of what customers can look forward to enjoying this year, look no farther than the company’s new carbonara sauce. Its take on an Italian classic combines nutty pecorino cheese, silky egg yolks, meaty bacon and sharp black pepper for a robust, smoky bite.

Mooney Farms (Cont’d. from p. 1)

to sauces and build rich flavor to everyday meals. These concentrated tomato cooking bases give your customers the secret ingredient to create restaurant quality meals at home with minimal prep time. Bella Sun Luci Sauce Starters begin with sun-ripened tomatoes and are slowly combined with the just the right amount of herbs and spices to take all the guesswork out of cooking authentic Italian meals.

“Our Sauce Starter is a game changer for the home chef! With our bold and

RC: We have 11 family members active in our business either at Crave Brothers Farm or Crave Brothers Farmstead Cheese and our four owners include three members from the next generation!

RC: Our best-selling items include our award-winning fresh mozzarella varieties and our sweet cream mascarpone cheese. Our fresh mozzarella comes in various shapes and sizes, perfect for all applications. Our mascarpone also comes as Chocolate Mascarpone, which continues to dominate in various contests!

GN: What is Oaxaca cheese?

RC: Oaxaca cheese is a Mexican melting cheese similar to a fresh mozzarella or string cheese. It is traditionally used in quesadillas, enchiladas and as a delicious snack. Crave Brothers produces various private labeled Oaxaca brands nationally and internationally.

GN: How do readers get your products?

and more.

Additionally, Darrell Lea has switched out palm oil, which is grown on palm oil plantations that have overtaken rainforest land in Southeast Asia, for sunflower oil in all of its candies. Most Darrell Lea candies use natural colors and flavors, no preservatives or high-fructose corn syrup, and non-GMO ingredients (many certified Non-GMO Project Verified), proving that candy can taste delicious, be better for consumers and support the environment.

For more information, go to www.darrell lea.com or email customerservice@darrell lea.com.

RC: Our products are available in retail stores throughout the United States. We work with numerous distributors for branded and private label products. We offer our items for retail, foodservice and industrial use.

GN: What makes your company sustainable?

RC: Crave Brothers has a pair of anaerobic methane digesters that we use to process our manure and convert it into green energy. We produce enough electricity to power our cheese factory, farm and over 300 area homes! This isn’t just a trend that our company decided to hop on to – we have been doing this for over 15 years.

For more information, go to www .cravecheese.com.

Added to slow-cooked risotto or homemade breakfast pizzas, it turns staple dishes into gourmet ones worth relishing. And, of course, traditional pasta carbonara is on the menu thanks to the recipe printed right on the label.

Cooked spaghetti or rigatoni is all that's needed for a delicious meal, although customers have the option to add bacon lardons on top for an extra decadent finish.

Looking west to France for inspiration next, Stonewall Kitchen has also created a line of hollandaise-based sauces. Kicking things off is the everyday hollandaise sauce that’s destined to

become a brunch essential. Crafted with a base of butter, yolks and vinegar, the mixture is whisked together until velvety smooth. Delicate in flavor, it’s a must warmed and spooned over eggs benedict, omelets or home fries. Equally great is the new truffle hollandaise sauce, which adds luxurious black truffles for a rich and delectable result. Heat it up and drizzle it over hash browns or savory crepes to enliven any breakfast favorite.

Customers can anticipate bistro-style lunches and dinners as well with the company’s new béarnaise sauce. Light and bright like a hollandaise, it adds cit-

rusy notes of tarragon as well as alliums like onion and garlic. Served generously on hot-off-the-grill seared steaks, juicy burgers, baked salmon and steamed vegetables, it instantly elevates the ordinary to extraordinary.

Each of these products is gluten free and made with premium, non-GMO ingredients for restaurant-quality meals at home. Full of big, bold flavors all will love, they are just a few of the thrilling new offerings in the latest launch from Stonewall Kitchen's family of brands.

For more information, go to www .stonewallkitchen.com.

hearty Sauce Starters you can create authentic Italian dishes fast with that allday simmered flavor. Throughout the development of the product, our study concluded that today’s shoppers need an affordable way to create delicious meals at home. The concentrated cooking bases give busy and budget-minded consumers a full proof method to create the most flavorful meals,” said Mary Mooney, Owner of Mooney Farms.

The easy squeeze bases debuted in three flavors: Tuscan Garden, Tomato & Pepper and Tomato & Basil, each making meal prep simple and fast to keep

pace with today’s consumers’ habits.

Each flavor isn’t created equally; Bella Sun Luci prides itself by using only premium ingredients to achieve the best flavor while keeping budget-minded shoppers in mind. Each Bella Sun Luci Sauce Starter is available in a resealable pouch for optimum freshness use after use. Say goodbye to messy jars and wasted food – using Sauce Starters is easy on your wallet and brings flavor to the table for everyone to enjoy.

third-generation, certified womanowned, family-owned company rooted in quality, integrity and family values that has grown to be the premier producer of sun-dried tomatoes in olive oil in the United States. The Bella Sun Luci line is best known for sun-dried tomatoes and sun-dried tomatoes in olive oil with a distinctively fresh and sweet flavor from being dried under the California sun and always packed in 100% olive oil.

About Mooney Farms & Bella Sun Luci Founded in 1986, Mooney Farms is a

For more information, go to www.mooney farms.com or stop by booth #3043.

46

GOURMET NEWS Tentation is similar to IGP Saint Marcellin except that it is wider and has added cream. The recipe was developed in 1992 at the Fromagerie de etoile, already crafting cheeses of the “Dauphine” at the time.

The cheese is crafted in the artisanal method of “Moulage a la louche.” The cheesemakers delicately transfer the curdled cheese in small molds called “faisselles” that give it its rounded and delicate shape.

It is aged between nine and 14 days and comes in a tray that contains its oozing texture as well as its pungent aroma.

You will find this cheese as tasteful and delicate in a savory recipe for your main dish, as well as a creamy and fresh dessert. Tentation matches just as well in a dutch baby casserole as a mango cheesecake.

Tentation de Saint Felicien presents three distinct qualities:

1. Extra Indulgence: its thin crust and the extremely melty heart of it are what make this cheese unique and generous, offering a true moment of indulgence and delicacy.

2. A creamy and intense heart: Tentation de Saint Felicien is so melty and irresistible that it might just go from “fromage” to dessert.

3. A subtle flavor: Tentation de saint Félicien’s specialty lies in the fresh cream taste and subtle hazelnut flavor.

Clean Label (Cont’d. from p. 1)

GN: Tell us about Street Grub.

GN: Where are you currently selling your items?

MM: We are a family company who owns its own SQF manufacturing facilities focused on chef-crafted clean ingredient meal solutions. I grew up in Egypt and my wife, co-founder and owner Laura, is from Southern Louisiana with Italian heritage roots. Having been in the food world since the late ’70s after graduating from Cornell and starting off with Marriott Hotels in Chicago, I wanted to start a food brand with my wife and five kids that focused on using clean ingredients and knowing where the food we sold came from. We started with our Fusha Brand, then developed Chef Gris Gris and now are launching our brand Street Grub at the Fancy Food Show.

MM: Having traveled the world in my youth and as an active adult, I wanted to praise those vendors who create unique food and flavors on their street carts. We crafted 11 meal offerings that were inspired by some of the most unique street vendors out there. We have meals inspired by Pappa’s in Texas, Panchito’s in Mexico City, Yum Dum Truck in Chicago, Dosa Street Cart, NYC and others. These offerings are in a bowl format that have been HPP for shelf-life extension and are sold at a reasonable cost to both the retailer and consumer.

MM: Yes we do. All of our items are available under a private label brand. We ask that a client be committed to at least a pallet of each SKU, which will cover the production. We will need to procure the branded packaging and can start.

GN: Do you do any private labeling of the items you currently sell?

MM: In fact, we do! We have a line of Mediterranean-style dips and spreads including Muhammara, which is a roasted red pepper and walnut dip, and our green sauce, which is fresh cilantro, jalapeno, garlic, kefir and lime. We also have finishing sauces for retail and foodservice, including a pink fish sauce and halal white sauce.

Jasper’s (Cont’d. from p. 1)

These packs are the perfect snacks to throw in your lunch bag or an easy grab on your way out the door. These almonds are in fact, “straight from Jake’s orchard,” showcasing the company’s vertical integration and commitment to sustainable growing practices. Jake’s almonds provide an unparalleled snacking experience and make eating this healthy snack both fun and satisfying.

Produced in a dedicated peanut-free facility, these premium California almonds are dry roasted and seasoned in small batches to deliver exceptional quality. Almonds are an essential plantbased snacking alternative, providing numerous health benefits with key protein, vitamins and minerals, which

should always be part of a healthy diet.

Be sure to try some of Jake’s bold and unique seasoned almond products and keep on the lookout for a new Jake’s flavor coming soon.

Jasper Specialty Foods is a multi-generational, family-run operation headquartered in Newman, California, specializing in the production of unique almond-related food snacks, confections and other treats for the specialty food market. “From farm to market,” is a slogan often used to epitomize the philosophy of the company in that, first and foremost, they are farmers seeking to grow and produce the finest almonds in the world by controlling every aspect of the process including planting, farming, harvesting, processing, packaging, sales

ments.

“We’re thrilled to bring this packaging automation, along with our refreshed branding, to our retail partners nationwide,” states Helena Beckett, Director of Sales at BrightFresh Microgreens. “We’re excited about the sustainable packaging, extended shelf life and the overall superior experience it offers our customers.”

Retail produce buyers interested in carrying BrightFresh Microgreens’ innovative products can inquire about becoming a partner through Helena

Beckett, Director of Sales, at helena.beckett@freshorigins.com or by calling 831.601.9941.

said Owner Mary Mooney about the concept behind the new premium salad vinaigrette line. “There are enough low-quality salad vinaigrettes on the shelf; we must offer the consumer something better!

“I am proud to produce these vinai-

grettes made using 100% olive oil,” Mooney said. “I love sharing my family’s history and love for cooking. Our new salad vinaigrettes fit in seamlessly with our existing Bella Sun Luci line that combines the authenticity of simple, high-

Tentation de Saint Felicien (Cont’d. from p. 1)

delicacy is made in the foothills of the Alps in France in the middle of the famous national parc Massif du Vercors, a range of rugged plateaus and mountains. It is in that iconic region that Tentation de Saint Felicien collects milk amongst 69 partner farms.

75 years. Since 1948, a commitment to quality and innovation has propelled many fine Jasper Specialty Foods products into the hands of health-conscious almond lovers around the world.

Jake’s Nut Roasters is a creative line of specialty almond snacks with distinctively bold and unique flavors, which include Bleu Cheese Cracked Pepper, Bloody Mary, Mesquite Smoked, Hatch Chile, Maple, Barbecue, Buffalo and Brine & Dill. New to the Jake’s 7-ounce can lineup are the single-serve 1.5ounce snack packs, available in its most popular flavors, including Bleu Cheese Cracked Pepper, Bloody Mary, Mesquite Smoked and Buffalo.

BrightFresh (Cont’d. from p. 4)

mand for dietary-conscious choices among consumers.

6. Retail Rollout: The packaging automation program is scheduled to launch in early 2024 and will be available in major retail chains, including Sprouts Farmers Market, Albertsons, Safeway, Walmart, Stater Bros. Markets, Whole Foods Market and Raley’s Supermarkets, ensuring that retail produce buyers can soon provide their customers with these remarkable improveMooney Farms (Cont’d. from p. 4)

and Mediterranean-inspired foods created from authentic family recipes.

“A recipe needs to be as good as my Mother’s or I’m not interested in making it,”

GN: Do you have other items you also sell?

About BrightFresh Microgreens BrightFresh Microgreens is your source for fresh, high-quality, flavorful and nutrient-dense produce, including a wide variety of microgreens and specialty items. The company’s passion for quality and innovation drives it to provide everyday consumers with the finest produce options available.

For more information, stop by booth #427.

MM: We have had our Fusha SKUs at Publix Supermarkets for the last two years and at Central Market in Texas, as well as on QVC and these other retailers/distributors: Giant Food, HyVee, Associated Food Stores, Fresh Thyme Market, Dierbergs, Schnucks Markets, New Seasons Market, Weis, UNFI, KeHE. You can find our Chef Gris Gris line at Harris Teeter, and at the show we are launching Street Grub.

For more information, go to www.cleanlabel gourmetfoods.com, call 833.540.9269, email info@cleanlabelgourmetfoods.com or stop by booth #3226. and distribution.

Some of its popular brands include Nunes Farms, Jake’s Nut Roasters and Jasper Ranch, to name a few. The company is actively involved in developing new flavors, custom mixes and smart packaging with an emphasis on small batch process and exceptional quality.

California almonds from Jake’s Nut Roasters are the perfect pairing of bold new flavors and traditional, handcrafted production.

For more information and a sample of some of Jake’s distinctive flavors, visit booth #1327, email info@jasper specialtyfoods.com, call 800.255.1641 or go to www.jasperspecialtyfoods.com or www.jakesnutroasters.com.

BrightFresh Microgreens’ mission is to deliver the best versions of its products to your table, so you can savor the goodness of its produce in every bite.

Committed to your well-being, BrightFresh Microgreens holds the highest agricultural food safety certification under the Global Food Safety Initiative (GFSI) and undergoes rigorous inspections by USDA-trained auditors multiple times a year.

For more information, go to www.bright fresh.com or stop by booth #3508. quality Italian ingredients with innovative California flavors and I am so thrilled to introduce them!”

For more information, go to www.mooney farms.com or stop by booth #3043.