Gourmet News October 2015

UPDATE:

UPDATE:

BUYERS GUIDE:

Cooking Sauces

Seasonings & Spices

Sweets

SEE PAGE 19

SEE PAGE 25

SEE PAGE 30

GOURMET NEWS

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B U S I N E S S

VOLUME 80, NUMBER 10 OCTOBER 2015 n $7.00

RETAILER NEWS n

Selling Cheese in Music City, USA PAGE 14

SUPPLIER BUSINESS n

Coffee Brewers to Appeal to Specialty Coffee Loving Millennials PAGE 16

NATURALLY HEALTHY n

Nomoo Cookies Don’t Got Milk PAGE 18

COOKING SAUCES n

PAGE 19

SEASONINGS & SPICES n

PAGE 25

BUYERS GUIDE n

Sweets PAGE 30

N E W S P A P E R

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Mills & Grinders PAGE 38

News & Notes.................................6 Ad Index .......................................39 Smorgasbord................................39

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G O U R M E T

I N D U S T R Y

FDA Gathers Data on Safety of Raw Milk Cheeses Unpasteurized

BY LORRIE BAUMANN

The U.S. Food and Drug Administration is asking for comments and data about the safety of cheese made from unpasteurized milk with a view to regulating more carefully how cheesemakers produce raw milk cheeses.

“We are taking this action in light of scientific data on potential health risks associated with consumption of cheese made from unpasteurized milk,” according to an FDA notice published on August 3.

The public has until November 2 to submit either electronic or hard-copy comments and scientific data and information to the FDA. Electronic comments should be submitted to

Cheese is complicated, which is one of the things that Liam Callahan, the cheesemaker at Bellwether Farms, likes about it.

“These are my cheeses. I feel like I have license to change them. If it interests me, I can do that,” he says. “I don’t want to do anything that’s less good; everything is in an effort to improve them. I still find that challenging.”

He won a sofi Award last year for his Whole Milk Ricotta and

Cheeses Pose Greater Risk

www.regulations.gov with reference to Docket Number FDA2015-N-2596.

The FDA is relying on a 2012 review of outbreaks of foodborne illness that occurred in the U.S. between 1993 and 2006 that pointed a finger directly at cheese, and to cheeses made from unpasteurized milk in particular. According to that study by scientists from the Centers for Disease Control and Prevention, the review included 121 outbreaks of foodborne illness involving dairy products between 1993 and 2006, and among these, 73 (60 percent) involved nonpasteurized milk and resulted in 1,571 cases of illness and two deaths. Out of the 65 outbreaks involving cheese, 27

involved cheese made from raw milk, a figure that’s particularly significant since less than 1 percent of the dairy products consumed in the U.S. during the time period were made from unpasteurized milk, according to the FDA. The 38 outbreaks involving cheese made from pasteurized milk resulted in 744 illnesses and 1 death, while the 27 involving cheese made from raw milk resulted in 641 illnesses and two deaths.

According to the 2012 study, all of the illnesses involving nonpasteurized dairy products were caused by bacteria, although a number of species of bacteria were

another sofi Award this year for his Blackberry Sheep Milk Yogurt.

His Fromage Blanc took a second place award at this year’s American Cheese Society Awards. That’s another thing he likes about his business: “After all these years of Fancy Food Shows and several times being finalists.... It feels good that people still respond to it, that they like the packaging,” he says. “I still get satisfaction from that kind of recognition. I take it with a grain of salt, but it’s

great to get some recognition.”

Callahan grew up in San Francisco and didn’t become a farm boy until after he was in college, when his mother, Cindy Callahan, won a long-running argument with his father, a physician, about getting out of the city.

“Once we were out of school, she managed to win the tug of war,” he says. They found Bellwether Farms, a 34-acre property within

If you’re an average American, your risk of getting a serious case of listeriosis from eating one serving of a soft-ripened cheese like a brie or Camembert is about one in 8.6 billion if the cheese was made from pasteurized milk and about one in 5.5 million if the cheese was made from raw milk. To put those numbers into perspective, National Geographic estimates your chances of being struck by lightning as about 1 in 3,000 over your lifetime. Your chances of dying in an airline crash are around one in 11 million, according to a 2006 estimate published in the International Business Times.

The risks of eating brie are outlined in a report from the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition that was released on August 4. The study was conducted jointly with Health Canada, which used its own data to come up with considerably lower risks for Canadians. Their risk of developing a serious case of listeriosis from a serving of pasteurized cheese was one in 7.3 billion and one

Continued on PAGE 8

Continued on PAGE 10

Continued on PAGE 12

Fears About Raw Milk Risks Complicate Cheesemaking at Bellwether Farms

BY LORRIE BAUMANN

SMALL ELECTRICS

F O R

BY LORRIE BAUMANN

Marin French Cheese: Grounded in Tradition and Moving Forward

BY LORRIE BAUMANN

In 1865, Samuel L. Clemens was living in San Francisco, writing articles for newspapers and wondering if he had any shot at a career as a humorist. He was also apparently drinking quite a lot, which means that there actually is some chance that he tasted the Breakfast Cheese made by Jefferson Thompson, who founded his west Marin County dairy farm that year. He sold the cheese he made in the creamery that would eventually become known as Marin French Cheese to San Francisco saloons who sold it to their customers.

No, Marin French Cheese’s official history doesn’t document any consumption by the writer who’s best known today as Mark Twain, but there’s no way to prove it didn’t happen, after all. What we do know is that Thompson launched his Thompson Brothers Creamery in 1865 on a 700-acre dairy ranch that’s now known as Hicks Valley Ranch near Petaluma, California. He sent his Thompson cheese by horse and wagon and then by boat to San Francisco’s saloons, where dock workers began calling it “Breakfast Cheese.”

Thompson’s two sons, Jeff

Thompson, Junior and Rudolph Thompson, took over the creamery in the early 20th century, and Jeff, Jr. traveled to Connecticut to learn to make European styles such as Camembert, Brie and Neufchatel.

He branded his French-style cheese Rouge et Noir, French for “Red and Black.”

In the 1990s, Marin French Cheese was acquired by cattle

rancher and real estate developer Jim Boyce, who modernized the cheese plant and expanded distribution of the Marin French cheeses.

In 2005, Marin French Cheese achieved distinction as the first U.S. company to be awarded Gold in a European competition for Triple Crème Brie, besting the French in that category. The 2014 World Continued on PAGE 8

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Cheesemakers are telling us that the greatest risk to their industry these days might be overzealous or underinformed regulation by the federal Food and Drug Administration, which is charged with implementing actions to prevent foodborne illness by the Food Modernization and Safety Act. No one wants to take food safety lightly, or even to appear to do so.

The risks of foodborne illness from contaminated cheese are real and potentially deadly, and we count on the FDA to ensure that we aren’t poisoned by our food.

On the other hand, though, if the FDA tries too hard to reduce all possible risks to zero, we can kiss goodbye our chances for the local food system that the US De-

partment of Agriculture has spent millions trying to encourage and that American consumers are eager to embrace.

Our smaller food producers just won’t be able to stand up under the regulatory burden that’s already threatening to force them to their knees.

We can also kiss goodbye a great deal of our access to artisanal foods that we care about. Raw milk cheeses could be the first to go, if insurance companies decide that they won’t provide liability insurance for a cheesemaker who makes a raw milk cheese that the FDA has said is riskier than a pasteurized version.

Without that insurance certificate, many retailers won’t buy that cheesemaker’s products, so the cheesemaker won’t be able to afford to make it. That’s not even necessarily regulatory overreach – that’s

just free enterprise in action.

As a society, we just have to decide if we really want the FDA to condemn all of us to the consequences of a zero-tolerance policy that limits all of our choices to those that are absolutely safe for even the weakest members of our population. We have to figure out how to balance our competing desires for an absolutely no-risk food supply and a robust local food system. And maybe we have to go to the market and get our hands on some more great cheeses before they disappear. Check out the fall edition of The Cheese Guide, coming in next month’s issue of Gourmet News, for some not-tobe-missed suggestions. GN

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NEWS & NOTES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

News & Notes America’s Schools Improve Meal Nutrition Most schools in the U.S. are implementing healthy practices to help meet federal school meal standards by offering whole grains, more fruits and vegetables, and reducing sodium content, according to data published in the Centers for Disease Control and Prevention’s (CDC) “Morbidity and Mortality Weekly Report.”

School meal programs are an important source of nutrition as students consume almost half of their daily calories at school.

CDC researchers analyzed school-level data from the School Health Policies and Practices Study (SHPPS) for 2000, 2006, and 2014 to see how well schools are implementing practices related to the nutrition standards for school meals published by the U.S. Department of Agriculture in 2012. The standards require serving more fruits, vegetables, and whole grains and gradually reducing sodium over 10 years. Previous studies have shown that students who eat school meals consume more milk, fruits, and vegetables during school meal times and have better intake of some key nutrients

(such as calcium and fiber) than those who do not participate in the meal programs.

“School meals are healthier now than ever before. We’ve made real progress, but there is much more to do to help American children make food choices that will keep them healthy throughout their lives,” said CDC Director Tom Frieden, M.D., M.P.H. Almost all schools offered whole grains each day for breakfast (97.2 percent) and lunch (94.4 percent). Most schools offered two or more vegetables (79.4 percent, up from 61.7 percent in 2000) and two or more fruits (78.0 percent, up from 68.1 percent in 2000) each day for lunch. Nearly one third (30.5 percent) of schools offered self-serve salad bars. More than half of schools that prepared their meals at the school used fresh or frozen vegetables instead of canned (54.1 percent), used low-sodium canned vegetables instead of regular canned vegetables (51.8 percent, up from 10.3 percent in 2000), used other seasonings instead of salt (65.1 percent up

BRIEFS Norbest Revises Corporate Structure

from 32.8 percent in 2000), and reduced the amount of sodium called for in recipes or used low-sodium recipes (68.0 percent up from 34.1 percent in 2000).

“We are encouraged that more schools are offering a variety of fruits and vegetables and finding ways to reduce the sodium content of school meals,” said Caitlin Merlo, M.P.H., lead author of the study and health scientist in CDC’s School Health Branch. “Schools play a critical role in demonstrating and reinforcing healthy eating behaviors by making sure that nutritious and appealing foods and beverages are available and promoted to students. This is particularly important because children’s eating patterns carry into adulthood.” GN

Study Finds Americans More Willing to Exercise Americans are doing a great job at the gym but a mediocre job at the dinner table. Even though science suggests diet is more important than exercise in fighting obesity, diet is losing, and losing badly, to exercise.

That’s according to a new Brodeur Partners Health and Wellness survey finding that while 57 percent of Americans say they are daily or frequent exercisers, only 46 percent eat healthy foods daily or frequently. And while 24 percent of respondents said they exercise every day, only 9 percent eat healthy foods that often.

Exercise and eating right are important health practices given that one in three Americans are obese, according to the U.S.

Centers for Disease Control and Prevention. “The good news is a lot of Americans are getting active,” said Brodeur Partners CEO Andrea Coville, author of “Relevance: The Power to Change Minds and Behavior and Stay Ahead of the Competition.” “The bad news is that our appetite for healthy foods – one of the best ways to sustain a healthy weight – appears weaker. The disparity could be an issue of willpower, marketing, education, food availability or a combination. Whatever the case, this insight is a potentially valuable one for organizations devoted to health care, wellness, nutrition and fitness.”

The Brodeur Health and Wellness survey

is based on online interviews with 542 adult Americans in June. It covered not only diet and exercise, but workplace wellness and wearable fitness trackers.

“We’re clearly better exercisers than eaters, which raises the question of whether our society is marketing healthy eating effectively,” said Jerry Johnson, Brodeur Partners Executive Vice President of Planning, who led the research. “We’re constantly told to eat our fruits and vegetables as a way to live longer and avoid disease. But longevity isn’t what motivates people who eat well to eat well. Rather, it is a desire to physically feel and look better today.” GN

Real Food and Real People in New Campaign for California Dairy The simple beauty of a pat of butter melting on a baked potato brings to life a new integrated advertising campaign from the California Milk Advisory Board (CMAB) that celebrates the real food and real people behind California dairy. The “Return to Real” campaign, which launched at the end of August, embraces the consumer movement back to minimally processed, uncomplicated foods while celebrating hardworking California dairy farmers.

Produced by Deutsch LA, the campaign includes four national 30-second television spots featuring favorite foods made extra special by Real California dairy products,

including a baked potato, grilled cheese sandwiches, smoothies and pizza. Each dramatic, appetizing food scene is interrupted by a real California dairy farmer humbly taking credit for the milk that made that food possible. From third-generation Fresno producer Johnny Verwey to secondgeneration Galt farmer Peter Van Warmerdam, these real farmers are part of the more than 1,400 dairy families that make California the number one dairy state.

“The shift from sassy California cows to the food and the farmers marks a change in direction for Real California Milk that really reflects the focus consumers are put-

ting on real wholesome foods and the people who bring them to the table,” said John Talbot, CEO of the CMAB. In addition to the 30-second spots, a special two-minute long-form online video tells the story behind the seal, digital banner ads on sites like FoodNetwork.com and Hulu will reach consumers where they spend time online and a robust social media and public relations strategy will engage consumers in the conversation about California milk and dairy products. The “Return to Real” commercials can be viewed online at www .realcaliforniamilk.com or www.youtube .com/realcaliforniamilk. GN

Utah’s largest turkey producing, processing and marketing cooperative has changed its corporate structure to a limited liability company, added two significant equity partners, and changed its name to Norbest®, LLC. In the deal, J.D. Heiskell & Co. and AMERRA Capital Management, LLC, will each acquire minority interests in the newly formed Norbest, LLC, which will own substantially all of the assets of Moroni Feed Company and Norbest, Inc. The remaining equity in the new company will continue to be owned by the 37 turkey growers who previously owned Moroni Feed Company.

$148 Million Recovery for Shareholders of Dole Food Co. In a decisive shareholder victory, the Delaware Court of Chancery has found that the two most senior officers of Dole Food Co. Inc. breached their fiduciary duties in structuring a 2013 buyout of the iconic producer of fresh fruits and vegetables that drastically undervalued the company to the detriment of stockholders.

Vice Chancellor Travis Laster held that Dole CEO David Murdock, along with the company’s Chief Operating Officer and General Counsel Michael Carter undermined shareholders and misled the board of directors in their handling of Dole’s privatized buyout, which closed in November 2013 in an all-cash deal valued at $1.2 billion.

He ordered Murdock and Carter to pay shareholders more than $148 million in damages.

Vintage Confections Raises $150,000 to Expand Production Vintage Confections, a company specializing in custom made lollipops located in Clarendon Hills, Illinois, recently signed a $1.2 million guaranteed purchase order with a large distributor to grow the business. As a result, Vintage Confections outgrew its current production space and needed $150,000 in growth funding to continue to expand.

Vintage Confections raised funding on Bolstr, a marketplace where emerging consumer, retail and manufacturing businesses can access growth capital from accredited investors. This marks Vintage Confections’ second round of funding through Bolstr.

Egg Innovations Introduces Blue Sky Family Farms Specialty egg producer Egg Innovations has introduced a new brand, Blue Sky Family Farms, which is available in major supermarkets across the Midwest.

Blue Sky Family Farms hold to the highest Humane Farm Animal Care (HFAC) “Certified Humane” standards for Free Range and Pasture Raised eggs. “We’re ecstatic to launch Blue Sky Family Farms to meet the demand for a better egg and more ethical treatment of chickens,” said John Brunnquell, Founder and President of Egg Innovations and the new Blue Sky Family Farms brand. “A majority of organic egg producing hens still do not get access to the outdoors.”

All Blue Sky Family Farms hens get a HFACcertified free range minimum of two square feet of outside space and more than 108 square feet of pasture raised space.

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NEWS & NOTES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Conventional Grocers Losing Ground with Millennials Revamped grocery store environments and new food shopping formats prove that Millennials are having a profound impact on the food shopping landscape. According to the report, “Food Shopping in America,” by MSLGROUP and The Hartman Group, Millennials’ food purchase decisions are driven by their unique consumption patterns, constraints on budget and spontaneity. These factors differ from older generations and offer brands major challenges and big opportunities to attract these shoppers.

“Millennials are more spontaneous and adventurous than previous generations in their interactions with food and beverage,” says Laurie Demeritt, CEO of The Hartman Group. “Millennials’ strong ties to technology and new ways of engaging with food and beverage occasions make this generation’s shopping and dining habits worth watching, not just for clues about what young adults want but for ways that Millennials are influencing changes across generations.”

The report finds that traditional grocery’s less differentiated positioning is gradually losing ground to the better value and convenience often found in mass/super channel. Among Millennials, mainstream grocery’s position is particularly precarious.

Less than 10 percentage points separate the two channels (63 percent of Millennials shop at mass/super vs. 69 percent at mainstream grocery). Millennials are also more likely than older generations to shop two or more stores on each visit to purchase all of the items they need.

“Brands must adapt to connect directly with the Millennial shopper,” says Steve Bryant, MSLGROUP Director of Food and Beverage Marketing. “Millennials value companies that are authentic and transparent, and are more willing to connect with companies that try to address their needs.

Marketing efforts should focus on carefully tailored, personalized communications, with a focus on both convenience and affordability.”

Understand and Attract the Millennial Shopper Budget Limits Choice Millennials face more budget constraints than Gen X or Boomers+. Nearly half (49 percent) said household budget limitations were the top issue making shopping more difficult.

Millennials’ median household income ($37.5K) is significantly lower than that of Gen X ($62.5K) or Boomers+ ($72.5K).

Personal Recommendations are Key While price has the most impact on Millen-

About the Report “Food Shopping in America” is a nationally syndicated report published by MSLGROUP and The Hartman Group. The report is an in-depth exploration into how consumers plan, decide, shop and divide their loyalties in the era of unlimited choices and blurring of channels. GN

Bellwether Farms

Cindy asked her son if he thought he might like to learn how to make cheese. “It sounded interesting, sounded challenging.

I was able to see something for the work I had done. I felt like I was working with and for the family, which was unusual at the time,” he says. “Once we started it, there was so much to learn. It appealed to me because I’ve always had a scientific analytical side, but there’s a lot of it that’s beyond analysis.... It’s amazing – you never can know it all in this.”

The FDA’s recent heightened scrutiny of raw milk cheeses is one of many issues that’s making it harder to make good sheep milk cheeses these days, Callahan says.

“That’s something that adds to the cost of doing business: recordkeeping, additional lab work,” he says. “It’s an expensive move for a HACCP program to be implemented and maintained. That’s really tough for the smaller people. It’s tough for everyone.

When you’re a one-person or a two-person operation, it takes a full-time person to be the liaison to the regulatory side of the industry.”

He points to current uncertainties surrounding how cheesemaking is regulated by the U.S. Food and Drug Administration that are frustrating him. Most of the code under which his operation is regulated is subjective, he says. “The key phrase is ‘in a sanitary method’ or ‘well-maintained,’ and there have been differing opinions of what that means,” he says, citing last year’s controversy over aging cheese on wood boards as an example.

While it’s possible to almost completely eliminate the risks of consuming cheese, that would come at a price, according to Callahan. “Somewhere at the back of everybody’s mind, we’re worried that that’s where it’s going to go. For a lot of products, it wouldn’t do good things to the product,”

he says. “It’s like fresh fish versus canned fish or a smoked fish versus canned fish.

They’re both preserved, but by taking it to a further step with the canning, you completely change it. It’s no longer the artisan, traditional smoked fish. It’s the same thing for cheeses.”

Those uncertainties and the greater scrutiny that’s being directed at raw milk cheeses may end Bellwether Farms’ production of raw milk cheeses, Callahan says.

“People like our raw milk cheeses, and we can’t meet the demand for them, but they are growing at a slower pace than our other products, and as it grows to be a smaller part of what you do, you start asking yourself about the risk. You start thinking about whether you’re going to have a problem,” he says. “Raw milk cheeses present a bigger risk, and it impacts everything you do because people hear that. It damages the brand.” GN

and AOP identities, bought Marin French Cheese with the knowledge that the company operates in a very environmentally conscious community and saw a fit that matched Rians’ environmental ethics and respect for the places in which its cheeses are created, said Eva Guilmo, Quality and Food Safety Manager for both Marin French Cheese and Laura Chenel’s Chevre, which was acquired by Rians in 2006. “Rians Group is built on having many small creameries that have terroir and a close relationship with their environment,” she said.

Like Laura Chenel’s Chevre, where Rians built a new creamery from the ground up that incorporates modern technology to save both energy and water, Marin French Cheese is adapting its operations to modernize and to save water, said Miguel Da Conceicao, Site Manager for Laura Chenel’s Chevre. He arrived in California three years ago after transferring from a Rians goat cheese plant in France. “Every year we are doing things. That’s why in three years, we have saved 30 to 35 percent of the water compared to what we used when we started this plant [at Laura Chenel’s Chevre],” he said. “We haven’t waited until California

was in crisis to start doing things.”

“Proactivity is the word, always, and we want to stick to that,” Guilmo added Marin French Cheese gets its water from natural ponds on the property that are fed from snowmelt and rain, although it hasn’t snowed here since 1990. “Each year, after the winter, we look at our ponds and we manage from that,” said Amelie Curis, Site Manager for Marin French Cheese. “I think it will be okay for this year. We should be okay for the next two years.”

As it modernizes its operations, the company is working closely with the federal Food and Drug Administration as well as state regulators, Guilmo said.

“We’re working on the design of the machines to ensure that they comply with the rules and even go beyond them in terms of standards of cleanliness and food safety. The dairy inspector comes every three months and we discuss the requirements for the dairy industry,” she said. “With the implementation of the Food Safety Modernization Act, the FDA is moving from a system of management of corrective actions to a system of anticipation of the risks with the implementa-

tion of prerequisite programs which are good practices to run a food manufacturing plant. They’re asking more about control points and trends management before serious problems arise and require the manufacturer to issue a recall. We’re moving from a corrective era to a proactive era in food safety.”

Industry self-policing is also helping to ensure that consumers are getting the safe cheese they want, she said, noting that the large retailers have begun asking their suppliers to provide products that meet consumer demands, such as dairy products made without the use of rBST, the bovine growth hormone that increases milk production when injected into dairy cows.

“The use of rbST was approved as safe by the FDA. The FDA found that there is no significant difference between milk derived from rbST-treated and non-rbST treated cows, but the distributors want rBST-free milk. The same thing is happening with GMOs,” she said. “Consumers are always pulling us forward before the government does. By the time the government acts, we’ve heard about it, and it’s already being discussed, which is a big advantage.” GN

Continued from PAGE 1 commuting distance from the city, and it didn’t take them long to decide that they were going to need some animals to eat all that grass. “By the end of the first summer, the grass was over six feet tall,” Callahan says.

Then, three years in, the family had about 100 sheep grazing on the farm when a visitor from the Middle East remarked that they could be milking them. “Everyone in the Middle East that has sheep are milking them,” he told the family, as Callahan recalls.

“We thought it was a crazy idea at first. We never realized that some of our favorite cheeses were sheep’s milk cheeses. We had never looked beyond the wedge of cheese.”

That question came up as Callahan was finishing school in the spring of 1990, and

Marin French Continued from PAGE 1 Cheese Awards in London honored Marin French Triple Crème Brie cheeses with three out of four awards in the soft-ripened category, awarding a Super Gold to a new cheese, Supreme. Following that win, the company’s legacy cheese, Petite Breakfast, was selected as a winner in the 2015 Good Food Awards, recognizing authentic and responsibly produced food.

After Boyce’s untimely death in 2010, Marin French Cheese was acquired by The Rians Group of France, which has since modernized the creamery with state-of-theart equipment and aging rooms, new packaging with redesigned labels and an expansion of the retail shop on the creamery property. This year, Marin French Cheese is celebrating its 150th anniversary with a year-long schedule of celebratory events that pay tribute to the company that is the longest continuously operating cheese company in the United States.

Rians, a French company that specializes in farmstead cheeses with European AOC

Connect with Millennials on Mobile Devices Millennials are active and connected shoppers – most (70 percent) use their mobile devices while shopping for tasks like checking a shopping list kept online or on their device, contacting another family member, searching for a coupon and finding a recipe.

This creates an opportunity for brands to connect with them via mobile commerce.

nials’ food choices, they also highly value personal recommendations from friends and family as well as peer reviews when making purchase decisions. Personalized marketing efforts that leverage referrals from Millennials’ own social networks will be more effective than endorsements from an outside source.

Unique Mix of Items in Their Cart Millennials tend to purchase a unique mix of prepared, convenience items, such as frozen pizza, as well as specialty items, such as baby and pet foods, organics, dairy alternatives and sports drinks.

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NEWS & NOTES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Publix Raises More Than $6 Million for March of Dimes For two decades, Publix Super Markets, Inc. has worked alongside the March of Dimes to give all babies a healthy start in life. This year, during their annual three week in-store March for Babies fundraising campaign, Publix customers and associates raised $6,050,470, an 18 percent increase from 2014, bringing their 20 year total to an impressive contribution of $57 million for stronger, healthier babies.

“We are thankful for the opportunity to partner with the March of Dimes, an organization whose mission is at the heart of every expectant parent, sibling, family member and friend,” said Maria Brous, Publix Director of Media and Community Relations. “It is our largestgrossing customer-facing campaign, and associate involvement peaks every spring when our own lace up their sneakers and

walk for someone they love. We raise awareness within the communities we serve through passionate associates engaging the hearts and minds of our customers.”

“We are grateful to Publix, their associates, and customers for supporting the March of Dimes for two decades so that we can give a fighting chance to every baby,” said Julie Laird, March of Dimes East Region Vice President. “They are a national leader among our corporate teams, and with their support, Publix is helping the March of Dimes raise awareness of the urgent crisis of premature birth, which effects 1 in 10 babies in the United States.”

Since Publix joined the March of Dimes in 1995, there has been many great successes. In the 1990s, March of Dimes launched a National Folic Acid

Campaign to prevent serious birth defects of the brain and spine known as neural tube defects. In 1998, the Food and Drug Administration mandated folic acid fortification of our nation’s grain foods. Within a few short years, our country was able reduce the number of these birth defects by 20 to 30 percent.

In 2003, after more than 30 years of increasing rates of premature birth in the United States, the March of Dimes launched its Prematurity Campaign to confront this alarming trend.

After years of March of Dimes advocacy,

by 2008, all states had begun to require screening of all newborns for 21 or more serious but treatable conditions immediately after birth. In 2013, the U.S. premature birth rate dropped to a 15-year low, saving thousands of babies from death or disability and billions in health care costs.

And in 2015, March of Dimes opened its fifth Prematurity Research Center in Chicago, part of a network of centers pioneering a team science approach that brings together scientists from a wide array of fields to find the unknown causes of preterm birth. GN

Raymond W. Kelly Joins Hain Celestial Board of Directors Raymond W. Kelly has been elected to the board of directors of the Hain Celestial Group, Inc. effective August 13, 2015. Kelly, who served as the Police Commissioner of the City of New York for 14 years, has been President of Risk Management Services for Cushman and Wakefield, Inc. since March, 2014, offering clients tailored solutions to manage and mitigate risks around the world. In his role he focuses on helping clients identify potential vulnerabilities to prepare and manage risk across critical areas including physical and cyber security,

crisis management, due diligence and site selection as well as emergency preparedness.

“We are honored to have Ray join our board of directors,” commented Irwin D. Simon, Founder, President, Chief Executive Officer and Chairman of the Board of Hain Celestial. “Ray’s worldwide range of experience and insight into critical issues facing companies today will make Ray a valuable addition to our board of directors.”

Prior to joining Cushman and Wakefield, Kelly had a 50-year tenure in pub-

lic service, as one of the worlds’ most well-known and highly esteemed leaders in law enforcement. In New York City, he established the first counterterrorism bureau of any municipal police department in the country as well as a global intelligence program and established a realtime crime center, a state of the art facility using data mining. He also served as Commissioner of the U.S. Customers Service and as Undersecretary for Enforcement at the U.S. Treasury Department, where he supervised the department’s enforcement bureaus in-

cluding the U.S. Customs Service, the U.S. Secret Service, the Bureau of Alcohol, Tobacco and Firearms and the Federal Law Enforcement Training Center.

He holds a BBA from Manhattan College, a JD from St. John’s University School of Law, an LLM from New York University Graduate School of Law and an MPA from the Kennedy School of Government at Harvard University in addition to numerous honorary degrees.

With the addition of Kelly to Hain Celestial’s Board of Directors there are now eight board members. GN

Risk Assessment

that there have been no improvements in our ability to deal with Listeria since the 1980s,” she said. “We’ve learned a lot about Listeria in the last 30 years.”

The risks of listeriosis from softripened cheeses are much higher if you’re pregnant, elderly or have a compromised immune system. According to the FDA report, the risk of getting listeriosis in the U.S. from a serving of brie made from pasteurized milk is one in 136 million for the elderly, one in 55 million for a pregnant woman and one in 193 million for someone with a compromised immune system. For a cheese made from raw milk, the risk is one in 1.2 million for the elderly, one in 570,000 for a pregnant woman and one in 1.2 million for someone with a compromised immune system.

“The big concern is invasive listeriosis.

The report shows that, for communities at high risk, their risk if they eat raw milk cheese is much higher than if they were to eat pasteurized milk cheese,” said Carlos Yescas, Program Director of the Oldways Cheese Coalition.

According to the FDA study, an elderly person who eats a serving of raw milk cheese rather than a pasteurized milk cheese increases the risk of developing invasive listeriosis by 112 times.

The risk is 96 times higher for a pregnant woman and 157 times higher for

someone with a compromised immune system.

“This doesn’t tells us the absolute risk of pasteurized milk cheese,” Yescas said.

“That risk is not zero.”

Donnelly noted that the data from recent outbreaks of Listeria in the U.S. suggests that the elderly may be much more susceptible to listeriosis than had been previously thought. “That issue might need revisiting, as some of these latest outbreaks suggest that some of these elderly populations might be much more sensitive to lower doses of listeria,” she said. “That remains in question.”

The report notes that in the U.S. from 1986 to 2008, there were a total of 137 recalls of various types of cheeses, of which 108 were related to Listeria. There were 15 cheese recalls in Canada from 2004 through mid-2009, of which 11 were related to Listeria. While the report notes that most cases of listeriosis occur as isolated instances, there have been 14 outbreaks of Listeria in the U.S. between 1985 and 2013. They resulted in a total of 270 illnesses and 66 deaths. Of those instances, 14 outbreaks, nine were caused by Mexican-style cheeses, including queso fresco, queso cotija and asadero; one was caused by a chive cheese, one by a blue-veined aged cheese, one by ricotta and one by a soft-ripened cheese. This risk assessment considers only the risks

of brie and Camembert.

Donnelly suggested that, in limiting its study to only brie and Camembert-type cheese consumption in the U.S. and Canada, the FDA may be ignoring valuable information developed in other countries with similarly sophisticated food safety science around cheeses made in other styles. “The concern is, say, French Roquefort, raw milk cheese. Different countries look at different categories differently,” she said. “Australia did a very lengthy risk assessment concluding that the level of risk for Roquefort was similar to pasteurized milk, and so they allow its importation into Australia.”

Overall, the risk of developing listeriosis from any kind of cheese is much less than the chance of contracting a foodborne illness from other foods, according to Donnelly. “Produce is the product sector that’s causing most of our foodborne illness outbreaks, which raises the question about, for our most susceptible populations, do we get rid of fresh produce?

And does that spread to other populations? Fresh fruits and vegetables are not sterile food products, so what do we do about that?” she asked. “If I were running a nursing home, I’d be buying pasteurized eggs. If I were eating breakfast with my family, I’d be eating regular eggs.” GN

Continued from PAGE 1 in 105 million for raw milk cheese. The report assumes the definition of a “serving” as an amount corresponding to how much a person might be likely to eat in a single day.

That’s a risk that’s 157 times higher for a serving of a raw milk cheese over the risk of a pasteurized milk cheese in the U.S. and a 69 times higher risk in Canada. “The point was to ask the question about whether there’s any difference,” says Dr. Catherine Donnelly, a scientist at the University of Vermont who’s been studying Listeria monocytogenes for the past 32 years. “The risk assessment concludes that yes, there is more of a risk.”

The difference in the risk according to whether you’re eating cheese in the U.S. or in Canada may have a lot to do with the fact that the Canadian study looked at reported cases of listeriosis from 2004 through mid-2009, while the FDA looked at data from 1986 to 2008. Including data from as far back as the 1980s could indicate a higher risk because it includes people who got sick from cheese made under different conditions than are usual today, according to Donnelly. “This suggests an assumption

12

NEWS & NOTES

Call for Data Continued from PAGE 1 involved, including Campylobacter species, Salmonella species, E. coli, Brucella species and Shigella species. Three of them were caused

by Listeria. That suggests that the contamination more likely came from the dairy environment than from the humans who handled the milk, who’d have been more likely to pass along viruses than bacteria.

The FDA notes in its call for data that cheeses made from unpasteurized milk are required by federal regulations to be aged, typically for 60 days or more. This was presumed to reduce the risk that disease-causing bacteria would still be alive in the cheese when it was eaten, but recent research has shown that the 60-day aging period for soft ripened cheeses might actually increase the risk that the cheese will cause listeriosis, the infection caused by Listeria, by giving more time for the bacteria to multiply. It is not legal in the United States to sell soft ripened cheeses made from unpasteurized milk outside the state in which they were made, but such cheeses can be made and sold in states that permit sales of unpasteurized dairy products.

Dr. Catherine Donnelly, a Professor of Nutrition and Food Sciences at the University of Vermont, is among those who agrees that the FDA should take another look at whether the 60-day aging period for raw milk cheeses does more harm than good in the case of soft ripened cheeses. “The 60-day aging rule should not be applied to a soft-ripened

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

cheese,” she said. The rule makes sense in the case of hard cheeses made from raw milk, she said. “As cheese ages, the pH goes down and the moisture declines, and you’re creating that inhospitable environment [for harmful bacteria].” But in the case of soft cheeses such as a brie or Camembert, the surface molds that are essential to creating the cheeses produce amine products that raise the pH of the cheese, creating an environment in which bacteria can thrive, she said. “Mature ripened Camembert has a pH about 7 [which is neutral]. As the pH goes up, you start getting conditions that allow the growth of Listeria.

That’s why in cheeses like brie and Camembert, you get very high levels. The FDA should never have applied the 60-day aging rule to a soft-ripened cheese, but it’s part of our Code of Federal Regulations. That’s not a very good rule from a safety standpoint.” The good news for cheesemakers, however, is that FDA’s soft cheese risk assessment shows that if every batch of raw milk soft ripened cheese is tested for Listeria, the risk is actually lower than that for soft ripened cheese made from pasteurized milk. Donnelly also points out that Food Standards Australia New Zealand conducted a 2009 Risk Assessment of raw milk cheese, which concluded that “Campylobacter spp. [species] were found to be a negligible risk in both raw milk extra hard and Swiss-type cheeses. The presence of Campylobacter spp. was not assessed in raw milk Cheddar, blue, feta or Camembert cheeses.

However, Campylobacter spp. are unlikely to grow in milk or cheese, as their growth requires reduced oxygen tension and temperatures between 32 – 45°C and they do not

survive well under slightly acidic conditions, or in the presence of greater than 2 percent salt.”

There’s little question that soft cheeses made from raw milk are potentially more dangerous than hard cheeses made from raw milk. Studies indicate that the risk of illnesses may be orders of magnitude higher for unpasteurized dairy products than for those that have been pasteurized. “In France, you can’t legally sell Camembert beyond 55 days.

Why? Because it’s too dangerous,” Donnelly said. She’s concerned that the FDA might now decide that no cheeses should be made from raw milk even though the harder cheeses are much safer. “I’ve studied Listeria for a long, long time. I share the concern about the growing incidence of Listeria in elderly and susceptible population. Soft cheese is just one category of products that the FDA has determined to be a risk,” she said. “I am just concerned that this might carry over to other varieties of cheese made from raw milk that have been shown to be very microbiologically safe – things like the harder cheeses made from raw milk.”

She points to a 2014 study conducted by scientists affiliated with the Centers for Disease Control and Prevention that distinguishes the types of cheeses involved in 90 outbreaks caused by cheese between 1998 and 2011.While 38 of the outbreaks (42 percent) were caused by cheese made from unpasteurized milk, 44 (49 percent) were caused by cheese made from pasteurized milk. Queso fresco was the most common cause of the outbreaks, including 18 due to cheese made from unpasteurized milk and

one due to pasteurized cheese. An additional seven outbreaks reported an unspecified type of soft Mexican-style cheese.

“Homemade” cheese was the second most common type reported for the outbreaks due to raw milk cheeses.

The soft unaged cheeses imported from Mexico were responsible for 13 outbreaks – more than a third of all outbreaks associated with cheese during the period. Nine of those were caused by Listeria. In five outbreaks, all due to cheeses made from unpasteurized milk, the cheese was produced or sold illegally. Commercial importation from Mexico of cheese made from unpasteurized milk is illegal unless the cheese has met FDA aging standards, although travelers are allowed to bring in limited amounts of raw milk cheeses for personal use. However, these raw milk cheeses imported for personal use are often illegally sold once they’re in the United States.

The 2014 study concluded that “In addition to using pasteurized milk, soft-cheesemaking facilities need to ensure strict sanitation and microbiologic monitoring.

Labeling of cheese should include whether the milk used to make it was pasteurized or unpasteurized, whether the cheese was aged and for how long, and the license number of the production facility.” The report adds that, “Efforts to reduce production and sale of illegally manufactured cheeses as well as continued binational collaborations are needed to address the issue of illegal cheese importation.”

“This is where the real risk lies” stated Donnelly. GN

14

RETAILER NEWS

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Retailer News Selling Cheese in Music City, USA

BY LORRIE BAUMANN

This is a good time, and Nashville is a good place for a tiny cheese shop that operates as a cut-to-order counter inside a specialty butcher shop, says Kathleen Cotter, Owner of The Bloomy Rind.

The Bloomy Rind is tucked inside Porter Road Butcher, a whole-animal butcher shop that specializes in locally sourced pasture-raised meats. The pairing of a cheese shop and specialty butchers came about after a local farmer introduced Cotter, who was selling cheeses at local farmers markets, to business partners James Peisker and Chris Carter, who had been working together as caterers when they realized that what Nashville lacked was a good source of high-quality local meat. They were getting ready to open a butcher shop in East Nashville to meet that need, and when they met Cotter, it just seemed right that they might also team up with Cotter and her specialty cheeses. “I pitched the idea to sell cheese in their shop. At that point we didn’t know what the setup would look like,” Cotter says. “As their plans for the space crystalized, they worked a small cheese counter for The Bloomy Rind into their layout. So I was able to open up inside Porter Road instead of having to find the funds to build out my own shop.”

Cotter can’t focus on local cheeses the way Peisker and Carter focus on local meats because there just aren’t enough cheeses made locally to Nashville to meet her customers’ needs, but all three partners share a similar passion for sustainably produced foods. “Our philosophy and our passion were very much in alignment,” she says.

Part of their job is educating Nashville residents who are more accustomed to shopping for all their food needs at conventional grocery stores rather than stopping in at a variety of specialty shops, Cotter says. “It’s a change of habit to have to make

an extra stop for specialty meats and cheese. But people are more and more willing to make that extra stop as the desire grows to know where their food comes from and how it was produced.”

“There’s also a population who comes in and says they grew up going to the butcher shop,” she adds. “They come back to that experience, which is cool.... We’re having a lot of people moving here from big cities, where they’re a little more used to specialty shops and come in looking for a personalized cheese experience.”

Her corner of the 1,500 square foot store houses a cheese case and a cutting table, and she shares a market area where she has some logs of chevre and a few other cheese accompaniments in a grab-andgo case. She carries 40 to 50 different cheeses in the case, all cut to order. At the moment, she has one particular favorite cheese in her case: a wheel of extra-aged St. Malachi from the Farm at Doe Run that she acquired when the farm sold extra wheels of a cheese they were entering in the American Cheese Society awards competition. “It’s sort of an aged cheddar meets aged Gouda, firm and crystally and brown-buttery,” Cotter says.

“I find cheese is very much a mood thing.

I don’t know if other people feel the same way. Sometimes you want a cheese that’s mild, fresh and creamy. Other times you want something with a more challenging profile and stronger flavors.”

In addition to her retail business, she operates a thriving wholesale business in which she works with about 20 restaurants in the city on a regular basis. “That helps me to move product through the case so inventory never sits fr too long and I can ro-

tate the selection more frequently,” she says. “The combination of retail and wholesale also makes it possible to earn a living, which can be tough as an independent cheese retailer.” The wholesale business has become more integral to the shop than Cotter expected, which has been a pleasant surprise, she said. “It’s another avenue to market the cheese counter. If people order a Bloomy Rind cheese plate at a restaurant and enjoy it, then they come into the shop and want to try other things as well.”

As she’s grown her business at the shop, Cotter has also founded the Southern Artisan Cheese Festival, which started five years ago and which she has organized each year since then.

“It’s been fun to watch that grow and to be a part of growing the awareness of Southern cheese,” she says. “I think Southern cheeses were under appreciated, but along with greater appreciation of Southern food in general, people are becoming more aware of it. We have people from different cities asking for Southern cheeses to be sent to them. It’s on the upswing. People are really excited about it.”

Nashville’s growing food culture makes this an exciting time to be selling specialty cheese there, Cotter says. “I happened to get into this at a good time when American cheeses are getting better and better and better. There are many great cheeses to introduce people to and chefs are more into interesting domestic cheeses,” she says.

“Nashville has become the ‘It Girl’ of food and is attracting more chefs, although we already had good ones, as well as visitors who are interested in good food. It’s a fun time to be in Nashville and to be in cheese.” GN

Meijer Digital Savings Program Embraced by Shoppers Meijer announced that its free digital savings program, mPerks, is now five years old and has set a company record with $100 million in savings to customers this year.

The Grand Rapids-based retailer now has nearly 4 million mPerks members who have clipped more than 1 billion digital coupons, with total savings eclipsing $400 million over the last five years.

“The popularity of digital coupons and shopping apps is at an all-time high as price-conscious shoppers are realizing how much their iPads, tablets and mobile phones can be used as a tool to help stretch family budgets,” said Michael Ross, Vice President of Digital Shopping and Customer Marketing. “We’re especially proud that so many of our customers are taking advantage of the time- and money-saving

resources we offer and continue to enhance.” mPerks, which has evolved into a multifaceted rewards program, was launched as a way to help customers save money at the register by offering a faster – and more convenient – way to clip coupons. The free program started as a way for savvy, dealseeking shoppers to earn discounts without having to cut, print or even present a coupon upon checkout and has grown to include personalized rewards and digital tools that help customers plan their entire shopping trip from home. It has a redemption rate that is four times higher than the national average, and frequent users are saving an average of 15 percent per year.

Meijer was also one of the first retailers to provide a mobile app that allows cus-

tomers to access shopping tools and receive digital receipts to better track their spending and savings information. mPerks is available as a free download for iPhone and Android smartphones through Apple Inc.’s App Store and the Android market.

Once customers sign up at mperks.com, they can preview and select coupons for their favorite national or Meijer Own brand products that are then stored in their personal mPerks account until redeemed or expired. The applicable coupons are then instantly redeemed when shoppers enter in their mobile phone number and PIN at checkout.

The retailer also offers free Wi-Fi capability in all its stores, making it easier for customers to access their mPerks accounts and the Meijer mobile app. GN

BRIEFS Natural Grocers Openings Natural Grocers opened its seventh store in Oklahoma on Tuesday, September 22. The store is located at 2120 SW 89th Street in Oklahoma City. The chain opened its second location in Tucson, Arizona on September 8.

The Tucson store is the 101st for Natural Grocers nationwide. The chain expects to open 16 new stores during its 2015 fiscal year.

Kroger Ratifies Agreement with UFCW Local 1059 The Kroger Co. announced that associates working at stores in Kroger’s Columbus division have ratified a new labor agreement with UFCW Local 1059.

The contract covers more than 12,000 associates working in 85 stores, 64 fuel centers and 83 pharmacies in the Columbus metro area and suburbs and region.

WinCo Foods Opens New Store in Garland, Texas WinCo Foods LLC opened the employee owned chain’s newest store in Garland, Texas on Thursday, August 27. The Garland store is the sixth WinCo Foods store to open in Texas. The store is 85,000 square feet in size and will initially employ approximately 150 individuals, about 140 of whom were hired locally. Founded as a single warehouse format store in 1967, in Boise, Idaho, the chain has grown steadily and in recent years more dramatically toward this, its 102nd store.

Kroger Announces Creation of Two Supermarket Divisions in Texas The Kroger Co. has announced the establishment of two new supermarket divisions, a Dallas division and a Houston division. Previously, both markets were served as part of Kroger’s Southwest division.

Kroger also announced that Dana Zurcher has been promoted to serve as President of the company’s new Dallas division. Bill Breetz, who has been serving as President of the Southwest division since 2002, will continue to oversee operations in Texas and Louisiana for the remainder of the year, and serve as President of the new Houston division.

Fresh Thyme Opens Second Columbus-area Store Fresh Thyme opened its second Columbus-area store in Worthington, Ohio, on September 16.

“August marked the one year anniversary for our Dublin store, and we couldn’t be more excited to extend our operations in the Columbus area,” said Fresh Thyme CEO Chris Sherrell.

“We are honored to be able to join the Worthington community and look forward to meeting our new neighbors.”

16

SUPPLIER BUSINESS

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Supplier Business Coffee Brewers to Appeal to Specialty Coffee Loving Millennials

BY AMBER GALLEGOS

When it comes to Millennials and coffee, there is a definite trend towards specialty coffee. As a generation coming of age in the era of Starbucks, the group leans more towards espresso-based beverages than the grocery store coffees preferred by older generations.

They are also more likely to drink coffee away from the home than other generations. What this means for the coffee industry is yet to be seen, experts say, but in the meantime, manufacturers of coffee brewers are taking varied approaches to potentially serve the large population of Millennials.

The Pew Research Center defines Millennials as adults that are ages 18 to 34 in 2015.

The 2015 National Coffee Drinking Trends Report (NCDT) from the National Coffee Association, finds that at-home coffee consumption is directly related to age. Younger consumer are more likely to consume coffee out-of-home than older consumers, 45 to 46 percent among those aged 18 to 39, versus 18-35 percent of those aged over 40.

“Millennials are a unique consumer demographic for our industry as they tend to come to specialty coffee much earlier than their older counterparts,” says Heather Ward, Research Analyst for the Specialty Coffee Association of America. “In part, because they grew up in a world where a specialty coffee shop was available to them on every street corner. Historically coffee consumption skewed older, but that was likely due to the fact that coffee consumption meant a brewed cup of commercial coffee made in the home, while Millennials typically first experience specialty coffee in the retail environment where there are more specialty options available to them. It will be important that coffee companies understand the new entry point for these consumers, and how to engage them through their specialty coffee journey.”

The NCDT report surveyed 2,800 adult respondents online and found that daily consumption of specialty coffee was 35 percent among ages 18 to 24 and 36 percent among ages 25 to 39. Among ages 40 to 59 the percent was 30, and dropped down to 23 percent for those over the age of 60. The survey allowed respondents to identify whether they considered the coffee they consumed as specialty or not. Overall coffee consumption among ages 25 to 39 increased to 62 percent in 2014, up from 42 percent in 2000, according to the NCA. “For the younger generation the espressobased beverage are oftentimes their kind of gateway into coffee. A lot of the reason behind that is because that’s where you’ll find it’s less about the coffee and more about the milk and the sugar,” says Mark DiDomenico, Director of Client Solutions at Datassential, who helped present the NCDT findings this

year and who previously served as Director of Insights for Sara Lee. “Cappuccinos are much more creamy to begin with and much more about the milk than it is about the espresso. So it’s a little bit easier path for them to build that coffee habit around, versus just drinking regular coffee even if you did put cream and sugar in it – it’s still less exciting, if you will, than say a caramel macchiato. It’s really about flavor and sweetness.”

The NCDT data also finds that espressobased beverages are significantly more popular among those 18-39. There appears to be sustained, if not growing, strength among all under 40, particularly those 18-24. Conversely, an overall decline in non-gourmet coffee consumption is more pronounced among those 18-24.

Companies coming out with home coffee machines certainly hope that they can capture consumer interest by appealing to them with appliances that meet their love of specialty coffee and convenience. Capresso’s Onon-Go Personal Coffee Maker is a compact brewer that brews from ground coffee or soft pods into a 16-ounce stainless steel travel mug and retails for $49.99.

“We found that Millennials were especially drawn to the On-on-Go Personal Coffee Maker during our product testing and development. They liked the small, compact size and the fact that it brews directly into a travel mug. This eliminates the hassle and waste of brewing a pot of coffee and then pouring it into your travel mug, plus there are fewer dishes to wash,” says April Strogen, Capresso Director of Marketing. “Millennials drink more coffee and are more sophisticated in their coffee tastes, so they appreciate a quality product at an affordable price. A key benefit of the On-the-Go is that, unlike many other smaller units, it brews at the ideal temperature of 200 degrees Fahrenheit. Millennials also tend to be more concerned about the environmental impact of their coffee brewing choices. They know that pod and capsule systems involve unnecessary packaging and waste. The On-the-Go comes with a reusable permanent filter for brewing ground coffee, and it can also accommodate soft pods, which are more environmentally friendly.”

From the new OXO On™ line of small electrics, the Barista Brain 9-Cup Coffee Brewing System retails for $199.99 and aims to give users more precise control through an intelligent microprocessor that offers precision temperature control, a timed water pump, and the option of brewing a single serving rather than an entire pot. All these controls seek to provide the same handcrafted coffee in-home that Millennials are so crazy about getting at coffee shops.

“When it comes to coffee, it’s all about brew time and brew temperature,” says Claire

Ashley, OXO Kitchen Electrics Senior Product Manager. “Our 9-Cup Coffee Maker has a thoroughly thought brew cycle to ensure optimal extraction and excellent coffee. We wanted to offer the same quality of coffee for a single serve (one mug or 2-cups). At OXO, we care about convenience; we cannot ignore those mornings when we are rushed but need just one mug before running out of the house. We developed a specific single serve brew cycle that takes into account the smaller amount of coffee in the brew basket for optimal extraction. You will see the water going over the grounds and pausing. This is intentional. We are controlling brew time and temperature for you.”

Indeed, brewing time and water temperature are important components for properly preparing a cup of specialty coffee to its full potential, as well as important factors for the espresso-based beverages that Millennials gravitate towards. Machines like BUNN’s trifecta MB may have a high price point, $599.99 in this case, but offers consumers who are truly passionate about coffee an option to make their coffee at home just they way they like it. BUNN applies its experience in the commercial realm to the trifecta MB so that users can control the turbulence cycle and infusion time, essential factors in extracting the flavor notes of the coffee bean rather than the flavor derived from the roasting process. The machine is particularly suited to single-origin coffees.

“The person that’s buying this machine is very engaged in where they’re getting their coffee beans, is very particular about where they’re going to be sourced and how they’re roasted, and being able to craft their personalized cup,” says Nathan Leitner, Product Manager of Home Products for BUNN. “With the control knobs for the infusion cycle and turbulence time, you can really dial in your specific tastes, so it’s that person that really wants to be able to experiment with coffee … . There’s so many ways to mess up a cup of coffee, so we really want to ensure that if you use our equipment that we can guarantee you’re going to have the best result in the cup.”

“It will be interesting to watch going forward as Millennials transition into the older generations. Right now most of them are working age adults and that’s when we start to see, or we think we’ll see, change in their consumption habits,” says DiDomenico.

“That’s when a lot of them move away from those sugary cappuccinos, espresso-based beverages, and pick up a regular coffee habit, so we’ll see if that actually happens or if they keep that habit of getting the espresso-based beverages. I think we’re in a bit of a transition so we can maybe in the coming years see where that trend goes.” GN

BRIEFS Promised Land Goes on Tour Promised Land®, a premium line of all natural dairy products, made its inaugural Heavenly Taste Tour through the brand’s home state of Texas September 5 – September 27.

During the mobile tour, a handpicked team of Promised Land brand ambassadors traveled instyle in a one-of-a-kind restored vintage milk truck. The truck made stops in Dallas, Houston and Austin to share samples of Promised Land’s decadent milk flavors such as Midnight Chocolate, Very Berry Strawberry and Mint Chocolate Chip.

Meat Substitutes Market Grows The value of the worldwide meat substitutes market is expected to reach $5.17 billion by 2020 at a compound annual growth rate of 6.4 percent from 2015 to 2020, according to MarketsandMarkets.

Leading players in the Meat Substitutes Market include Amy’s Kitchen (U.S.), Beyond Meat (U.S.), Sonic Biochem Extractions Limited (India), MGP Ingredients (U.S.), and Garden Protein International Inc. (Canada).

Organic Pastures Dairy Company Becomes Certified Humane International nonprofit certification program announced that Organic Pastures Dairy Company in Fresno, California, is the newest farm to qualify for the Certified Humane Raised and Handled® program.

As fifth-generation farmers, the McAfee family is well-known in Fresno for their humane approaches to raising dairy cows. Their 1,200 cows remain on pasture all day, every day, “strolling into the barn at milking time and then making their way back out onto pasture as soon as they’re done,” said Aaron McAfee, COO of Organic Pastures Dairy Company.

Kooky Sues Makes Great-Tasting Gluten Free Easy Kooky Sues has introduced the first cup-for-cup gluten-free replacement flour using a proprietary non-fat powdered milk blend for superior taste and consistent baking performance for glutenfree cookies, brownies, cakes and pie crusts.

Kooky Sues Gluten-Free All Purpose Flour improves gluten-free baking in several key performance areas. It increases aeration of batters to improve the elasticity of the protein network and more leavening gases for superior lift.

Controlled water binding enhances dough handling, increases the rate of dough development and improves mixing tolerance. And, its unique blend of rice flours, powdered milk and starches improves browning and provides an aftertastefree, rich dairy flavor and aroma.

International Slow Food Fest to Kick off in South Korea in October Under the theme “Good Food, Good Life,” the Namyangju Slow Life International Festival will be held for 10 days starting October 8 in the eponymous city located about 30 kilometers east of Seoul.

SUPPLIER BUSINESS

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

17

Making Cheese at the Ski Slope

BY LORRIE BAUMANN

Cheese has taken Corinne Coniglio into a life that many downhill skiers would trade their souls for. She’s the full-time cheesemaker at the Deer Valley resort in Park City, Utah, and she makes her cheeses in a room a step away from the ski slope. “It’s really awesome. It’s right on the ski slopes, so it couldn’t be better. It’s so beautiful to see the mountain when I go to work,” she says. “It’s so beautiful and inspiring as I create the cheese.” But, as is true of many ultimate destinations, the road to Deer Valley Cheese was long and the journey was arduous.

Her dedicated cheese-making space was created for her after a pilot season two years ago in which she made her cheeses in the resort’s restaurant kitchen, working at night between 9 p.m. to 5 a.m., when the kitchen was unused and empty. “You need peace to make cheese; it takes time to allow the milk to curdle. You can’t have chefs running around with knives,” she says.

Once it became clear that house-made cheeses were an attraction valued by the resort’s clientele, Executive Chef Clark Norris convinced the management to invest in the construction of a new cheese room for Coniglio. “The customers really like the idea. One day we had a cheese tasting right there in Royal Street restaurant. We made a big cheese board to bring in, and customers coming in in their ski gear were asking if they could have that,” she says.

“It’s a pretty high-end food place, so we have direct customers for the fine cheeses we’re making here on the resort. It’s nice for the people who are coming skiing.”

“It’s really unique to have access between ski times to a cheese board and charcuterie made from scratch. Everything is made

right here on the ski slopes,” she adds.

“There’s a nice sunny terrace with a lot of flowers in the summer and great food and everything made from scratch.”

She’s now making cheese all year round, supplying the resort’s restaurant kitchen as well as a local grocery chain that’s selling her cheeses in 16 stores around Utah.

Coniglio makes European-style cheeses from local raw milk. “We go pick up the cow milk at Heber Valley Farm just 15 minutes away. The goat milk, from Sweet Deseret Farm, is directly delivered by Daniel the farmer, who always has nice stories to tell about his high-quality registered dairy goats. I pasteurize both milks myself at the lowest temperature allowed by the USDA,” she says. “I make a double cream brie that is really nice. There’s a triple cream brie with black truffles that Clark uses over a bison steak with foie gras on top at the Mariposa restaurant. I make a goat cheese with vegetable ash.... A marinated goat cheese with grapeseed oil, cipollini onion, lemon peel and a little sweet red pepper that looks like a little chocolate kiss. It looks really cute. Blue cheese with cow milk, which is not pasteurized and ages a minimum of 60 days. I have a French friend who told me that it reminded her of a Bleu des Causses.”

The road to Deer Valley had its beginning when Coniglio, who was born in Belgium, started making cheese 12 years ago. “I had my own little farm in Colorado, where I

had goats and took cheese to the farmers market,” she says. “We had a little piece of land and there were a lot of wineries there, but nobody was making cheese. I was missing my cheese from Europe, where it’s possible to get cheese from Spain and everywhere. I bought some goat milk from a local farmer and took the cheese to little wineries, where they loved it. We bought a goat, then another goat, and soon there

were 50 goats.”

Coniglio found places to learn more about cheese. She’s a native Frenchspeaker, and she found an online forum which allowed her to connect with French farmers, and they invited her to come and tour their farm and cheese facility. A few years later, she contacted a French manufacturer while she was looking for cheesemaking equipment, and the company became interested in what she was doing in the United States. “After a few months, they actually hired me as a director of sales for the U.S.,” she says.

As part of her training for the new position, the company brought her to France and then to Germany to visit cheesemakers

and learn about the equipment. “They sent me back to the U.S. with that knowledge,” she says.

She had the chance to visit cheesemakers all over the U.S. until the company decided to close down its U.S. sales. “That’s when I started my own company, Fromage Without Borders,” she says. “Colorado was a lot of fun with raising the goats and doing the local farmers market at the end. We were doing some pasteurized cheeses for the market because the law did not allow us to sell raw milk cheeses. We had the good stuff under the table, and good customers knew about it. It was kind of a black market.

That part of her life ended when the farm was sold, and Coniglio moved to Utah along with her goats, which had been sold to a Utah farmer interested in starting a cheese business. “Deer Valley was buying my cheese,” she says. When the farmer decided that raising goats wasn’t for him and sold the flock, Deer Valley offered her the chance to come to the resort. “This is a permanent situation. I told them they need to bring some cows with some bells to put on the ski slopes and have their own cows and goats,” she says. “Right now I’m working on a little project with some ewe milk. We want to do a bloomy rind with a little bit of a blue touch inside. The difference in the milk is so interesting.”

As she continues, she’d like to try her hand at a raclette cheese. “That’s the thought for the future. If we start that, we’re going to have to have a bigger cheese room and a bigger aging room to store all those big wheels,” she says. “But I would love to do that. I would love to make raclette. That would be the next step.” GN

Mountain Jim’s Tennessee Teacakes

BY LORRIE BAUMANN

Crunchy like a cookie, but not a cookie.

Gooey like a brownie, but not a brownie.

Shaped like a cupcake, but not a cupcake either. It’s a Tennessee Teacake.

Tennessee Teacakes are a southern tradition that, legend has it, originated during the Civil War as a result of severe food shortages in the Old South. According to the legend, a young Southern belle, known for her multi-layered party cakes, wanted to bake one of those when her brother, a Confederate officer, brought home a friend of his to visit. The young woman wanted to make him a cake for his birthday, which happened during the visit, but because food was in short supply during the war,

she could only make several small teacakes.

They were such a hit with the young man that he returned after the war to marry her.

Jeff Stewart, Director of Marketing – and most everything else – for Mountain Jim’s Tennessee Teacakes, won’t swear to the veracity of the legend, but he says that’s how he heard it when he was growing up, and the tale is popular among Tennesseans who enjoy the treats.

Mountain Jim’s Tennessee Teacakes came to be after Mountain Jim’s, which had been buying its teacakes from another baker to mix into ice cream, had to find a new source. “We were using her teacakes with ice cream that we made, Mountain Jim’s Ice Cream’s Whistling Dixie, which was vanilla

ice cream with inclusions of teacakes and praline pecans,” Stewart said. “It was crunchy; it was chewy; it was creamy. It was very popular.”

After the baker’s death in 2011, Stewart couldn’t find anyone else making the teacakes he needed for the popular ice cream flavor. “I had to go into a kitchen and learn how to make tea cakes – and it wasn’t easy.

Baking is chemistry, and I failed chemistry in high school,” he said.

Stewart’s three sons, now 14 and a pair of 11-year-olds, were the product testers – and the disposers of the rejects – during the two years that it took him to perfect the recipe.

“They would come home from school and ask if I’d made any failures,” he said.

By 2013, his recipe was ready to go.

“Everybody says these are delicious. They love the flavor and the mouth feel,” he said.

“We’ve been steadily growing since then.”

The teacakes have proved so popular that these days, Mountain Jim’s makes ice cream only for special occasions so the company can concentrate on the teacake business.

Mountain Jim’s Tennessee Teacakes are sold in a tin of a dozen that retails for $20 for all vanilla flavor and $22 for assorted flavors and in a glossy white decorated gift box. The box with a dozen vanilla teacakes retails for $12 and the assortment is $14.

For further information, visit www .tnteacakes.com or send orders to sales@mountainjim.com. GN

Fresh Express Launches New Chopped and Gourmet Fresh Express has updated its line of salad kits to meet continued growing demand for delicious healthier eating options. The brand’s newest products include two new Chopped Kits, Bacon and Bleu with Greek Yogurt Dressing and Sweet Kale, and two new Gourmet Café Kits, Santa Fe Greek with Greek Yogurt Jalapeño Ranch Dressing and Mediterranean Greek with Greek Yo-

gurt Kalamata Feta Dressing.

“Today’s consumers demand great tasting and nutritious meals, often ones that can be made quickly on a busy weeknight. Capitalizing on the trend in which one in three people are eating Greek yogurt, three of the new Fresh Express products have dressings made with Greek yogurt. “By pairing a great-tasting lettuce base with Greek yogurt

salad dressings, Fresh Express is able to provide consumers what they want – delicious and healthy eating options,” said Robert Stallman, Vice President, Marketing & Innovation at Fresh Express.

Chopped Kits and Gourmet Café bowls are great for a quick and smart lunch or dinner: Choose from the new Sweet Kale or Southwest Chopped with

Greek Yogurt Kits paired with baked chicken for an effortless weeknight meal.

Everything you need for a flavorful and crunchy salad is in the bag. Just add your favorite lean protein for a well-rounded dish. Or, choose the new Mediterranean or Santa Fe Gourmet Café single serving kits with the all essentials for a workday lunch. GN

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NATURALLY HEALTHY

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Naturally Healthy Nomoo Cookies Don’t Got Milk

BY RICHARD THOMPSON

Nomoo Cookies has a line of non-dairy cookies on the market for customers who want their sweets, but can’t have – or don’t want – the milk. The company’s brand of snacks use kosher, dairy-free ingredients that the entire family can enjoy. Nomoo Cookies has added new varieties like pineapple and raspberry to traditional favorites such as chocolate chip. While certain cookies may still contain soy, eggs, wheat and nuts, the entire product line is free from any dairy product, making it perfect for those with dairy allergies, are lactose intolerant or looking to keep a kosher diet, according to Gretchen Dossa, General Manager of Nomoo Cookie Company.

Dossa spent years relying on kosher certifications to find safe products for her daughter who suffered a severe dairy-al-

lergy – since those certifications indicated the presence of dairy – to make dairy free, kosher meals. David Bader, who cofounded Nomoo Cookies, spent years making cookies for his family and friends, but noticed many who were following kosher diets unable to enjoy his chocolate cookies. After sharing their frustrations on the lack of non-dairy products available, Bader and Dossa partnered to create Nomoo Cookies.

The company’s kosher-certified, dairyfree line of cookies are all natural and made without preservatives, hydrogenated trans fats or artificial flavors. Offered for retail in single and double packs, as well as by the dozen to consumers, The Nomoo Cookie Company strives to use local ingredients to make snacks that are as close to home baked cookies as possible.

“We are looking for flavors that are fun and interesting for everyone,” says Dossa.

While Big Chipper, with its Belgian chocolate chips, oatmeal and touch of caramel, and Oat-rageous, made with sweet dates, tangy orange zest and rich molasses, offer customers a non-dairy take on traditional staples, new varieties offer a wider range of exotic tastes.

The company’s Almond-Oy is loaded with wholesome almonds, chunks of dark chocolate and shredded coconut, while the Ginger Slap Cookie, a delicious snack that delivers a zing of crystallized ginger, won the Best New Baked Good Award at Kosher Fest in 2014.

In addition to the company’s main line of cookies, each year Nomoo Cookies makes a limited edition cookie that incorporates dried fruit inclusions. Last year,

the popular Just Peachy cookie made waves with its soft color and great taste and has been succeeded this year with the Flying Hawaiian with Pineapple, which is made with chewy coconut and bits of pineapple. Currently, the company is working on a new spice cookie that can be considered a non-dairy snickerdoodle, a vanilla-bean sugar cookie made with dried vanilla bean and bean paste and a few vegan cookies.

“Our Flying Hawaiian with Pineapple has gotten a lot of praise,” says Dossa, “Right now, we’re working on getting local raspberries on top of our sugar cookies; that will probably be coming out in a couple of months...When we make cookies, we want people to think they’re really good even if they don’t need to avoid dairy,” GN

Eggland’s Best Certified to USDA National Organic Program Each year, Eggland’s Best conducts over 200,000 quality tests to ensure the company is providing its customers with the best products. For Eggland’s Best Organic Eggs, this attention to detail has paid off as the company has once again earned Trader Certification to the United States Department of Agriculture National Organic Program (USDA NOP) by Quality Assurance International.

Organic Trader Certification evaluates organic producers to ensure that their practices are in agreement with the USDA NOP.

This evaluation involves the review of many different aspects of the brand including organic certification documents from all Eggland’s Best egg farms and a review of all packaging labels. Eggland’s Best excelled in all areas of the review, which marks the sixth year in a row of certification.

“The Organic Trader Certification, combined with the accreditations for our organic producers by esteemed organizations such as the American Humane Association and the Humane Farm Animal Care for our animal care practices, provides a strong and

comprehensive program so our consumers can have complete confidence in the organic integrity of our products,” says Dr. Bart Slaugh, Director of Quality Assurance at Eggland’s Best.

Eggland’s Best’s ability to produce highquality products is due not only to strict adherence to the USDA NOP guidelines, but also to their own quality assurance program. Each egg at Eggland’s Best is held to the highest standards, resulting in an egg superior in nutrition, taste and freshness.

Due to a proprietary, all-vegetarian hen

feed, Eggland’s Best eggs contain 25 percent less saturated fat, four times more vitamin D and 10 times more vitamin E than ordinary eggs.

“We want consumers to trust they are purchasing the highest quality egg when they choose Eggland’s Best,” says Charlie Lanktree, President and CEO of Eggland’s Best, “By achieving the organic certification from Quality Assurance International we hope to strengthen that trust from new and loyal consumers looking for certified organic eggs.” GN

Bean Chips from Food Should Taste Good Food Should Taste Good has launched a new line of bean tortilla chips that combine wholesome ingredients with inherent bean flavors for a balanced and hardworking snack. Pair them with hummus, white bean dip or an artichoke spinach dip.

Black Bean Multigrain chips are made with dried black beans, stone-ground

corn, brown rice flower, flax seed, sesame seed, quinoa and sea salt sweetened with cane sugar. A 1-ounce serving of about 10 chips contains 130 calories, of which 60 are fat.

Food Should Taste Good Black Bean Multigrain Chips are all natural, certified vegan and kosher and free of gluten or ge-

netically engineered ingredients. They contain no cholesterol, trans fats or artificial colors, flavors or preservatives.

The chips are also available in a Pinto Bean Multigrain variety. The suggested retail price for a 5.5 ounce bag is $2.99.

For further information, visit www.food shouldtastegood.com. GN

Global Organic Food Market Predicted to Grow According to a recently published TechSci Research report, “Global Organic Food Market Forecast & Opportunities, 2020”, global organic food market is projected to register a compound annual growth rate of over 16 percent during 2015 - 2020. Growth in the market can be attributed to growing health concerns among consumers and increasing perceptions of health benefits of organic food. Other factors driving organic food sales across the globe include increasing

income levels, improving standard of living, and government initiatives aimed at encouraging widespread adoption of organic products.

Consumers across the globe are becoming increasingly health conscious, which has resulted in a change in their tastes and preferences. A growing number of consumers are moving towards consumption of organic food in place of conventional food, to avoid adverse health effects caused by chemical preser-

vatives or genetically modified ingredients present in inorganic food. Moreover, the increasing popularity of organic products has significantly expanded the availability of organic food across the globe. With organic food becoming easily accessible, global organic food market is expected to witness remarkable growth over the forecast period.

“Although high price of organic food is a barrier for consumers, to curb this concern, global organic food manufac-

turers are working towards reducing the existing price difference between organic and inorganic food. Moreover, as demand for organic food products increases, product innovations and economies of scale would result in reduced cost of production, further driving consumption of organic food market,” said Karan Chechi, Research Director with TechSci Research, a research based global management consulting firm. GN

Il Mulino New York

Wixon

Wild Forest Black Truffle Aioli

SEE PAGE 22

SEE PAGE 21

SEE PAGE 22

SUPPLEMENT TO

OCTOBER 2015

GOURMET NEWS

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T H E

B U S I N E S S

N E W S P A P E R

Cooking Sauces

F O R

T H E

G O U R M E T

I N D U S T R Y

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COOKING SAUCES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Indian Sauces Bring Heat to the Table

BY RICHARD THOMPSON

A variety of ready-to-use Indian cooking sauces are on the market and consumers are embracing the spicier and more ethnic flavors when choosing what to bring to the table. The increasingly diverse population of American consumers looking for more culturally authentic products has brought attention to Indian cuisine for its rich and complex flavor, says Ankica Runac, Brand Manager of Patak’s, the original authentic Indian brand.

Patak’s line of Butter Chicken, Korma and Tikka Masala are the company’s top selling sauces, giving an Indian kick to any kind of dish – chicken, beef, vegetable or just pasta. The Butter Chicken is made with smoked paprika and has a mild, yet rich flavor that is a friendly introduction to those who are new to Indian foods or might have a low heat tolerance.

Already very popular in the UK and Australia, and seeing growing interest in the United States, are Tikka Masala and Korma.

The Korma, which is a coconut blend with ginger and cilantro, is suited for those familiar with Indian cuisine, while the Tikka Masala, which comes in both Hot & Spicy and regular, has a creamy tomato texture

and versatile spice blend for those wanting a little heat. Beers partner perfectly with Tikka Masala, while those eating Korma may prefer wines from the Alsace region of France.

Marking it’s 30th year, Neera’s Cinnabar Specialty Foods continues to produce its proprietary blend of premiere chutneys, marinades and curry sauces for adventurous eaters. The Vindaloo Curry Sauce, a sweet and sour tamarindlaced sauce that blends well with spicy meat and vegetable curries, was inspired by cooking from southern India and is perfect for those looking for a tomato and tamarind flavor.

The Spicy Tamarind Dipping Sauce is another tamarind featured option with complex undertones of brown sugar, chipotle

Green Mountain Gringo Salsa and Tortilla Strips In 1989, Christine and Dave Hume produced the first jar of Green Mountain Gringo® Salsa in the kitchen of their Chester, Vermont farm. It was created using fresh ingredients that were chopped by hand, cooked with care and ladled into jars.

Today, the company starts with the freshest vegetables that are picked at the peak of ripeness, and as a result, it continues to produce the freshest jarred salsa on the market.

TW Garner Food Company’s Green

Mountain Gringo Salsa is prepared from ripe tomatoes, onions, tomatillos and jalapeños, as well as pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt and spices. Green Mountain Gringo uses high-quality, all-natural ingredients that would require extra time and money for someone to make from scratch.

With an increasing awareness of health and nutrition issues, salsas have risen in popularity because they are low in cholesterol, fat and calories, and because they

peppers and cumin, and goes well with shrimp, chicken and beef. “It’s amazing on steaks,” says Alana Morrison, Owner and Manager of Neera’s Cinnabar Specialty Foods, “At home, we’ve replaced our other steak sauces with it.”

Another company that is influenced heavily by southern Indian cuisine is Maya Kaimal, whose line of curries and sauces are made with a premium approach. “We reflect the home-style method of cooking, allowing ingredients in the products to ac-

centuate flavors,” says Maya Kaimal, Founder and Creative Director of Maya Kaimal.

Maya Kaimal’s Tikka Masala took time to find the right balance, according to Kaimal.

Considered a “gateway” curry, it contains a rich tomato texture with cinnamon, cumin and cloves bringing a savory taste, while the brighter flavors of lemon and cilantro pop zestfully.

The company’s Vindaloo Curry, named by 15th-century Portuguese sailors and meaning “garlic and vinegar,” is a hot curry that balances smooth coconut milk with a splash of vinegar to give it a lot of heat. The refreshing contrast of a lager or pilsner couples perfectly with a Vindaloo dish.

The Maya Kaimal Madras Curry is easily the spiciest sauce, but it isn’t made to hit hard on the first bite. The sauce builds in the mouth with each bite so that it gets warmer and warmer while not masking the vibrant flavors in the curry.

Kaimal is excited to see the infusion of Indian flavors taking hold and expects a greater adoption in American homes: “We want to see Indian foods finding a place on your plate, even though you’re not having a full blown Indian meal.” GN

provide a great way to add depth and flavor to any dish or just that extra zip to a sauce.

Green Mountain Gringo has no trans fats, no allergens or preservatives, and is non-GMO Project verified, meaning that it has been independently tested and verified to demonstrate best practices for avoidance of genetically modified ingredients by The Non-GMO Project. All of the company's products are lower in salt than similar products as well.

Green Mountain Gringo salsas are available in five varieties: Hot, Medium, Mild,

Roasted Chile and Roasted Garlic. The tortilla strips come in Original, Blue Corn and White Corn varieties. Green Mountain Gringo salsas and tortilla strips are sold in natural, health and specialty food stores, as well as in grocery stores and on the company website at www.green mountaingringo.com.

Green Mountain Gringo is part of the TW Garner Food Company, a familyowned business in Winston-Salem, North Carolina, that has been committed to producing quality products since 1929.

For more information, visit www .greenmountaingringo.com.

Ford's Gourmet Introduces New Steak Sauce to Product Line Bone Suckin’ Steak Sauce is stealing the spotlight this year with its new, delicious flavor. A good steak doesn't need a lot of sauce to be great, just the right sauce. The light, smoky flavor, combined with bits of onions, garlic and the perfect blend of spices, will quickly make Bone Suckin’ Steak Sauce your favorite sauce. Great for steaks, burgers, meatloaf, fries, chicken and more.

In celebration of 20-plus years in the business, Fords Gourmet Foods has realized just how long customers have been enjoying their products. “Customers really have grown up on our products,” said Sandi Ford, President of Ford’s Gourmet Foods. “We are excited to be extending the Bone Suckin’ Sauce product line this year with our new Steak Sauce.” The Bone Suckin’ products are gluten-free, all natural, kosher, no HFCS, no canola oil, no added MSG and non-GMO. The whole Bone Suckin’ product line is non-GMO

with the exception of its mustards and Steak Sauce. All of the spices are non-irradiated.

Ford’s Gourmet Foods is a fourth-generation business located at the North Carolina State Farmers Market. Ford’s has created and distributes some of the world’s greatest tasting all-natural, gluten-free foods including Wine Nuts®, Fire Dancer®, Earth Family® Foods, Southern Yum® and the Internationally acclaimed Bone Suckin’ Sauces.

Bone Suckin’ Sauce was created in true Western North Carolina style. It’s a tomato based sauce made with honey, molasses, apple cider vinegar, mustard, onions, garlic, natural spices and a little bit of horseradish. It’s the serious barbecue, grilling and marinating sauce for land and sea.

For more information, visit sales @bonesuckin.com.

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COOKING SAUCES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Miso Making Strides in Sauces

BY MICAH CHEEK

Miso, the salty, umami-rich soybean paste, is getting attention as an ingredient in premade sauces. Yurika Masukawa, Vice President of Hikari Miso, suggests that miso sauces are gaining popularity in the American market due to America’s renewed interest in fermented foods. “The American market has had kind of a boom in fermented products,” she adds. Miso, made by inoculating ground soybeans and grains with microbial cultures, can be aged for years before use, yielding a fermented funk and umami meatiness. These flavors make miso a complex addition to sauces. Mary O’Donnell, owner of Terrapin Ridge Farms, who makes Ginger Miso and Honey Dress-

ing, says, “The miso adds a nice richness to the flavor profile. It’s really well balanced.”

In its pure state, miso is a probiotic food, but it should be noted that while premade miso sauces carry the flavor and enzymes of the fermentation process, many are pasteurized for shelf stability and do not contain active cultures. One exception to this is So Good Food’s Miso Mayo, which still contains living cultures. Due to the active fermentation process, Miso Mayo can be left at room temperature for up to a week without spoiling.

The rising attention on miso has been apparent at Hikari Miso, where business has been increasing. Masukawa attributes this to the greater interest in the United

The Culinary Tradition of Il Mulino New York Savor the culinary tradition of Il Mulino New York at home with this line of gourmet products, luxury gift baskets and chic apparel. Perfect for loved ones, VIPs and personal indulgence, these products capture the elegance of the Il Mulino New York experience.

Il Mulino New York’s signature sauces embody the rustic flavors of Abruzzo, the region of Italy that inspires Il Mulino New York’s world-renowned cuisine. Served atop Il Mulino New York’s lovingly crafted pastas (which include gluten-free options), they make for an exquisite, easy meal.

Home cooks will revel in finishing salts, extra virgin olive oils and balsamic vinegar, which elevate all dishes with

complex notes and the highest-quality ingredients. Il Mulino New York coffees provide a sumptuous, invigorating sip at any time of the day.

Limited-edition tote bags are the perfect accessory for trips to the farmer’s market or jaunts around town, and the Il Mulino New York apron is a stylish addition to any home kitchen. Treat someone special to a thoughtfully curated collection of Il Mulino New York products in a beautifully packaged gift basket that is sure to impress and please.

To learn more about these products, visit ilmulino.com or contact wholesale@ ilmulino.com.

Sticky Fingers Bakeries Reinvents Classic Combo with Cherry Chocolate Chip Scone Sticky Fingers Bakeries introduces a new scone mix that will leave chocolate and cherry lovers swooning. The Cherry Chocolate Chip Scone combines two iconic flavors into one delightful treat.

“Chocolate and cherries are a classic combination made even better – because now they’re in a scone,” said Tom Owens, the company’s Co-founder and Owner. The dried fruit provides a bright pop of sweetness that pairs perfectly with the rich chocolate chips.

These easy-to-make scones would be a welcome addition to any holiday brunch table and provide the background for many unique desserts.

Add chunks of these scones to a holiday trifle or simply pair one with vanilla ice cream and a drizzle of chocolate sauce.

The Cherry Chocolate Chip Scone Mix also makes for a quick, yet thoughtful gift.

Create a delicious gift basket that includes

a box or two of scones and a selection of Sticky Fingers’ premium fruit butters and jams.

The company has focused on using only high quality ingredients since it began as a retail bakery in San Diego more than 25 years ago. Like the rest of Sticky Fingers’ products, the Cherry Chocolate Chip Scones don’t include artificial preservatives, artificial flavors or colorings, high fructose corn syrup, trans-fats or cholesterol.

“High quality ingredients really make the difference,” Owens said. “We want our customers to feel good about buying our products and eating our scones.”

Sticky Fingers Bakeries sells its scone and brownie mixes and premium Northwest jams, fruit butters, pepper jellies and English curds at retail locations around the world as well as online.

For more information, visit www.sticky fingersbakeries.com.

States and Europe. This growing enthusiasm has made Ginger Miso and Honey Dressing one of Terrapin Ridge’s best sellers. O’Donnell has seen more miso sauces like hers appearing on store shelves recently as well. Smith has noticed that her Miso Mayo has better sales in stores where miso products are already sold. “If you’re someone who regularly eats natural food, or you’re a gourmand, you already know what miso is.” Smith adds that customer awareness is still an issue when selling miso products. “I’d say only right now the public is catching up with it.”

Many miso sauces come with long lists of suggested uses. “You can dip it, toss it, drizzle it, anything you might use a spread,

dip or marinade for. This is a great flavor enhancer,” says Janet Smith, founder of So Good Foods, about Miso Mayo. Meat marinades are a commonly suggested use. The salty and savory elements of miso sauces give a boost of flavor to chicken and fish, and vegetables can be tossed in it to create a light glaze. O’Donnell suggests Ginger Miso and Honey Dressing as a finishing sauce for steamed vegetables like green beans. “It also is terrific if you want to do an Asian slaw,” she adds. Miso also mixes well with spicy flavors. The blend of miso with roasted jalapenos and ginger earned So Good Foods’ Spicy Red Pepper Miso Mayo second place in the Hot Pepper Awards’ Mayo category in 2014. GN

Benissimo Infused Oils and Vinegars Help Fall Flavors Shine Cooler weather is approaching, and home cooks are turning their thoughts to preparing back-to-school dinners, comfort foods, soups, and stews. With the holidays approaching, many families are beginning to plan their fall traditions and gatherings, and where there is tradition, there is often delicious food involved.

This is a season when Benissimo infused oils and vinegars really have a chance to shine, and customers come looking for them!

Benissimo gourmet oils are beautiful on any kitchen countertop and truly taste as good as they look. With nine infused oil flavors, there is a Benissimo infused oil that pairs well with any fall dish and adds an incredible depth of flavor without all of the cleaning, chopping, and mincing that often accompanies the preparation of a fantastic fall meal.

Benissimo Italiano and Mediterranean Garlic oils are perfect for adding rich flavor to casseroles and roasted fish or meat, or to elevate a simple hummus or dip by driz-

zling on top and serving with crudité and crackers when entertaining during the holidays. Braised meats, soups, and stews alike are fantastic prepared with Benissimo Roasted Garlic oil, and a drizzle over a steamy bowl of soup adds unforgettable flavor to every spoonful.

A traditional pantry favorite, Benissimo infused oils are perfect for lastminute entertaining, and a bowl of Benissimo oil alongside a sliced baguette is a simple, elegant appetizer. With the gourmet flavors that home cooks demand at a price point that keeps them coming back for more, customers love adding Benissimo oils and vinegars to their gift closets for hostess and holiday gifts.

This fall and 365 days a year, Benissimo oils are carefully crafted to meet your consumers’ desire for a product line that tastes as good as it looks.

For sales and distribution, contact Source Atlantique at 201.947/1000 ext 139. Visit www.sourceatlantique.com /brand/benissimo.

Wild Forest Black Truffle Aioli

By Mario Fortunato, President Wild Forest Products has done it again with a new version of a truffle mayonnaise. We had tried a white truffle mayo in the past, but we’ve come up with a much better version. It was good, but not great.

So we got together with a well-known manufacturer of mayonnaise and picked their brains. We worked together to bring out what we feel is a real tasty and flavorful aioli.

(Because we added truffles, it became an aioli.) After months of testing and tasting, we proudly present the new Wild Forest Black Truffle Aioli (mayo) Spread. We searched and found the best ingredients

and created a smooth, rustic, and aromatic truffle spread. This is wonderful as a spread on sandwiches, used with dips, added to mashed potatoes or used anywhere you would use a mayonnaise spread. We take pride in using the finest all natural ingredients, cage free and pasture raised eggs, nonGMO oils. We then add our black truffles into the spread along with our wellloved truffle olive oil. Try it!

You will never go back regular mayonnaise again. Available in six 4ounce pack cases.

Please visit our website www.wildforestproducts.com to see all of our products.

Feel free to call 855.645.7772 and speak with us.

COOKING SAUCES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Fall River Wild Rice: New Ways with America’s Native Grain Interest in plants and grains is soaring as shoppers look for new ways to eat healthy.

High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple food for several Native American tribes, who called it “manoomin” or “precious grain.”

Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in salads, soups and stir-fries. However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts. Fall River’s Fully Cooked Wild Rice is high-pro-

tein goodness in seconds.

The only cereal grain native to North America, wild rice is not even a rice at all.

It is the seed of Zizania plustris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valleys in the shadows of the Sierra Nevadas and the Rockies. Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges.

For more information, call 800.626.4366 or visit www.fallriverwildrice.com.

The Very Best from Ariston Specialties Ariston Specialties started in the spring of 1997 as a small family business bringing cold extracted extra virgin olive oil that was and still is family-produced in the Kalamata region of Greece. The Ariston Refill and Save Program involves selling olive oil in fusti for a first time purchase price, and the customer would refill their bottle for a discounted price. This environmentally friendly concept won over many customers as there was not anything like this on the market.

Ariston, which means “the very best” in ancient Greek, is still a family-run business offering extra virgin olive oils that are still sourced from family farms and from local

farmers. Your purchase directly benefits the farmer.

Ariston Specialties offers its wide selection of products with no strings attached. With over 19 extra virgin olive oils and infused olive oils from the Kalamata region of Greece and 19 balsamic vinegars from Modena, Italy, to choose from, the freedom is truly yours.

Ariston Garlic Infused Oilive Oil won the 2015 Gold Medal Olive Japan, and Ariston Curry Infused Olive Oil won a silver medat in the 2015 LA International EVOO Com-

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From Farm to Feast with Tres Hermanas Tres Hermanas believes that great flavor comes from great farms. That’s why the company works alongside farmers that have grown peppers for generations.

Together, Tres Hermanas and its farmers cultivate the best seeds and growing conditions to raise delicious, uniquely New Mexican peppers.

Each fall, these peppers are harvested by hand, with each one carefully considered to ensure that only the best New Mexican peppers make it to your shelves – and your customers’ tables. The farmers and their families celebrate this pepper harvest by making a whirlwind of sauces and salsas, bringing age-old family recipes to life with

fresh ingredients.

Tres Hermanas brings these traditional recipes to you with its range of cooking sauces. Inspired by the vivid flavors this community has enjoyed for years, these cooking sauces make it easy to make authentic Mexican meals in only a few steps.

So whether your customers enjoy spicy peppers, authentic sauces or both, everyone will love the dips, enchiladas, nachos, tacos, burritos and even pizzas they can make with the bold, farm-raised flavor of Tres Hermanas.

Call 800.323.4358 to get Tres Hermanas

Original Cider Mix A chill in the air, leaves changing colors, hayrides, football games, fall festivals, and Wind & Willow Spiced Cider Mixes. They are so easy to make. Just add apple juice or apple cider and heat until the mix is dissolved completely.

A great added benefit is the wonderful smell that fills your home when you have these on the stove. The Original Mulled Cider is the classic taste of fall.

Caramel Apple Cider Mix is a top seller.

S w e e t caramel fun!

The third flavor in the line is English Wassail with a hint of orange flavor and fall spices.

All three flavors retail for $4.95.

Wild Garden Hummus

Frontier Soup

The French Farm

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SEASONINGS & SPICES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Sumac: An Essential Arabic Spice

BY MICAH CHEEK

If you haven’t tried sumac before, the flavor can be hard to pin down. The dried and crushed fruit of the sumac plant is described as tart but not sour, and a combination of lemon, tart cherry, and earthy flavors. “We have people that come in saying ‘Oh I just tried this food, it was sour and so good, it was lemony and complicated…’ and we just stand there until they finish and say, ‘Yeah, that was sumac in there,’” says Anne Milneck, Owner of Red Stick Spice Company in Baton Rouge, Louisiana. Sumac is a top seller at Red Stick Spice Company partly because

Lebanese and Greek restaurants are popular elements of Baton Rouge’s culinary scene, says Milneck, who has begun seeing more interest in sumac as more Middle Eastern and Mediterranean restaurants open and customers try to replicate dishes at home.

Traditionally, sumac has been used in a wide variety of Middle Eastern dishes. Salads, roasted meats, bread and rice can all be liberally sprinkled with sumac for an acidic tang. “You can use it with any platter.

[It has] a delicious taste, at the same time it’s appealing to the eye,” says Safa Najjar Merheb, author of “The Pure Taste of

Lebanon From Safa’s Kitchen.”

A classic pairing is sumac with lamb.

The gamey richness of lamb is cut by sumac’s tartness. Milneck notes that the spice will perform the same on any gamey meats, such as duck or venison. Sumac can also be used with flavors that traditionally play nicely with lemon, as reflected in a Turkish fish stew with sumac.

The spice can be used as a dry rub on chicken.

Sumac is also a popular addition to mild sides. “I’ve also heard about sumac on more bland vegetables like cauliflower,” says Milneck. “Some people are doing cauliflower

rice and then using sumac in there, which is not so off the wall, because sumac is also used on rice pilaf.” Merheb suggests mixing the spice into stuffing for grape leaves, eggplant and squash.

Dukkah, an Egyptian condiment that includes crushed nuts, coriander and cumin, and the spice blend za’atar both depend on sumac. Za’atar is a popular condiment in Arabic cuisine, with wildly varying recipes that all contain sumac, thyme, and sesame seeds. Manakeesh, a traditional Lebanese snack, is made by spreading a paste of za’atar and olive oil onto pita dough before baking. GN

ican Grill, as well as the fascinating global study of salts in SALT, The Edible Rock.

The prints have already received praise from culinary professionals.

“Not only [are the SPICES prints] beautiful and stylish, they keep me mindful of the simple beauty and interconnectedness that is the world of taste,” said Chef Mick (Michaelangelo) Rosacci, Tony’s Market in Denver.

“The new line of prints is beautiful...collectible and worthy of framing,” said Lori Frazee, Pit Master/Chef at Barn Goddess

BBQ. Each poster in the series retails for $20 at MondoFood.com, with additional retailers to come. GN

Newly Published SPICES Prints A new series of six prints illustrating the spices and salts of five regional cuisines is now available through MondoFood.com.

Designed by Chef and Spice Master Tim Ziegler and Tea King Brian Keating in partnership with American Image Publishing, these colorful 1’ X 3’ wall prints are an expansion of the duo’s popular SPICES print (published in 2002, 2012), currently used in restaurant kitchens and culinary schools around the world.

“Brian and I developed this new series to give professional chefs, gourmands and home cooks a worthwhile resource on these wonderful ingredients,” says Chef Ziegler. “You can refer to the posters for in-

spiration or admiration. We think they’re a great learning resource and, thanks to the graphic design of Pat Welch and photography of Bob Montesclaros and Lois EllenFrank, stunning art pieces as well.”

A unique gift for home cooks to top chefs, each poster in the new series serves as a handy reference tool and a vibrant, globally-inspired decorative piece that will liven up any kitchen. Beautifully depicting an array of spices and offering descriptions, ingredient origins, local flavor profiles and recipe applications, each poster offers a detailed look into one of the following cuisines: Mediterranean, Continental, Southeast Asian, Indian/Chinese and Amer-

Wild Garden Hummus for a Healthy Choice When it comes to creating quick, delicious and unique sauces, spreads and dips, all you need is Wild Garden Hummus. Add a few tablespoons to your favorite pasta for a burst of flavor. Serve up a quick chicken wrap or get creative with homemade flatbread – all without searching endlessly online for the highest-rated recipe.

High in protein and fiber, Wild Garden Hummus is lower in calories than most hummus. It’s a great-tasting snack that’s packed with flavor and nutrition. With no preservatives or added ingredients, Wild

Garden is the healthiest choice and the only shelf-stable hummus on the market, which makes eating on the go healthy and easy for the entire family.

With parents constantly looking for quick and healthy options for their children, now is the perfect time to stock up on Snack Box to Go! for backpacks and lunchboxes. Families are tired of the same old lunch day after day. Finally, Wild Garden Hummus provides a great-tasting snack that kids won’t be trading for pudding cups or unhealthy chips.

Wixon Has Specialty Ingredient Capabilities for Private Label Wixon is your source for “good for you” non-GMO, organic, gluten-free, nutritional, and functional dry mixes. The company’s formulation expertise, paired with quality, globally-sourced ingredients, help develop winning products that can serve as line extensions or new brand platforms that meet the needs of nutrition-seeking consumers.

As demand for health and wellness products continues to increase, Wixon offers a wide variety of clean label, “free from” private label mixes, including bakery items, packaged soup, seasoning packets, side dishes and more. Wixon’s proprietary flavor modifiers make specialty ingredients even better, positively impacting taste, texture, and nutritional content.

Wixon’s three core levels of service ensure that its customers’ products meet expectations, from innovative concepts through efficient production to profes-

sional packaging. Wixon’s experienced culinary and scientific innovation teams offer its customers creative ideas in private label, creating nearly 1,000 new products every year. Sourcing ingredients from the most trusted suppliers through Wixon’s world-wide network enables the company to lock in raw materials inventory and price, resulting in proactively managing price fluctuations and worldwide supply shortage issues – and greater cost savings for customers.

Wixon offers a variety of innovative, customizable packaging solutions – from jars for spices and seasonings, or bag-in-abox for bread and cookie mixes, to flexible pouches for dip and beverage mixes. An FSSC 22000 certified-manufacturer,

Just grab a Snack Box to Go! and you have a filling, nutritious snack that will keep any child full and focused all day long. From quick mid-day snacks and lunches to dinner for an entire family, Wild Garden Hummus is a versatile super-food that consumers crave.

For more information, contact Mark Smith at 708.298.3810 or mdsmith@ziyad.com.

Wixon has an efficient, one-stop production system. A variety of packing services complement the packaging experience, including shipper design recommendations, packaging of sub-units in trays, shrink wrapping or shelf display and packing in master shippers. Wixon can also pack in bulk for further processing at a customer’s site.

To ensure its customers’ products meet governmental guidelines, Wixon’s dedicated regulatory department adheres to strict FSIS/USDA and FDA regulations, including label compliance, nutrition calculations and allergen evaluation.

From sourcing to handling and testing, Wixon takes the necessary measures to ensure the highest quality products. Wixon can partner with you from start to finish, and anywhere in between, to create and produce in-demand products that simply taste better. Trust Wixon to be your go-to resource for developing healthy, “good for you” specialty ingredient innovations.

GOURMET NEWS OCTOBER 2015

SEASONINGS & SPICES

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On-Trend Flavor Profiles from Frontier Soups Individually crafted spice blends that perfectly season each Frontier Soups™ mix, without adding salt, have appealed to home cooks for nearly 30 years. Frontier Soups has recreated flavor profiles that consumers love since 1986, adding its own gourmet twist to 36 varieties from homey chicken noodle to globally inspired soups. Hitting the mark with consumers has helped boost company sales, prompting a recent move to a larger facility in Gurnee, Illinois.

Frontier Soups’ two newest soup mixes are good examples of company Founder Trisha Anderson’s creative way with seasonings and other ingredients. Kentucky Homestead Chicken & Rice Soup Mix is classic American comfort food, but also contains a special jasmine rice blend with daikon

radish seeds and baby garbanzo beans along with Mediterranean-inspired flavors of lemon and oregano.

Pacific Rim Gingered Carrot Soup Mix mingles Thai and Indian influences. Crystalized ginger and coconut milk, which many consumers want to include in their diets for its reported health benefits, enhance the natural sweetness of the carrots. All Frontier Soups mixes have no salt, preservatives or MSG added and contain non-GMO ingredients.

Suggested retail price for the soup mixes is $5.95 to $6.49 for a 4.5to 5.5- ounce package.

More information is available at www.FrontierSoups.com or by calling 800.253.0550.

Terroir Contributes to Pure Pastas from Felicetti The wholegrain kamut, farro and Matt 100 percent organic pastas from Pastificio Felicetti embody the terroir of the Felicetti pasta company, located high in the Dolomite Mountains of Italy. The secret to Felicetti pasta’s unique flavor is thanks to the extraordinary raw materials it is made

of: prized varieties of durum wheat, crystal clear spring water and air from the Dolomites, which contributes a balance to the grain and water that makes pasta toothsome, firm, and delicious.

For more information on Felicetti’s exceptional line of pastas, visit www.felicetti.it.

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SEASONINGS & SPICES

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Wixon Dry Mixes and Seasonings Wixon is your source for non-GMO, organic, glutenfree, nutritional and functional dry mixes and seasonings. Wixon’s formulation expertise helps create great-tasting products that can serve as line extensions or brand platforms that meet the needs of nutrition-seeking consumers.

For more information, visit www.wixon.com.

Grilling Rubs from eSutras Organics eSutras Organics grilling rubs are inspired by flavors from around the world. Varieties including Herb and Spice Rub, Panch Phoran, and South Indian Curry are manufactured in an organic facility. Available in small case sizes and beautifully packaged..

For more information about eSutras Organics, call 773.583.4850 or visit www.eswholesale.com.

Warm Apple Crisp Mix from Wind and Willow Warm and cozy comfort food for everyone! As the weather begins to cool, it seems natural to gravitate toward home cooking and comfort foods. Don’t want to make a lot of food when there are only two of you? Wind & Willow’s Table for 2 line solves that problem with soup, pastas, and desserts perfectly portioned for two.

Warm Apple Crisp Mix is a fall favorite. Just add butter and apple slices. A couple of minutes of prep and 40 minutes to bake. The Chocolate Lava Cake is another amaz-

ing dessert in the line. Both retail for $5.50 each.

Every item also happens to be gluten free. Wind & Willow has bridged the gap between gluten free and comfort food. Perfectly portioned for two, so delicious, no artificial colors, flavor or preservatives, and gluten free.

New Line of Global Fusion Rubs from The Spice Hunter After exhaustive research of evolving U.S. purchase habits and emerging flavors in the increasingly multicultural American food scene, The Spice Hunter is seizing the opportunity by fusing global flavors into innovative and delicious combinations. The company's global fusion rubs provide busy home cooks with a simple way to add great flavor and creativity to their meals whether they are cooking for one, a family or entertaining friends.

As the demographic landscape of America changes, so do the flavor expectations of those palates. Smoky flavors, spicy and sweet pairings as well as the bitter tastes of pickled foods are gaining in popularity. These trends serve as the inspiration for The Spice Hunter’s blends. The fact that the products used are sourced from all over the globe positions The Spice Hunter as a leader in flavor discovery.

The new line is comprised of seven rubs that are in-

spired by different cuisines from around the world. Two of the flavors, Chipotle Cinnamon and Smoky Chile, are inspired by Mexican cuisine, which has seen a rise in popularity in recent years. Mild Sriracha and Coriander Lime draw inspiration from the exotic flavors of Thailand. Smoky Turmeric and Tandoori are inspired by the warm aromatic flavors of Indian cuisine. Finally, Spicy Garlic draws inspiration from harissa, a popular North African condiment. The rubs are a natural fit for the upcoming grilling season, but The Spice Hunter has provided usage suggestions to educate consumers how to use these rubs year round. For example, the Mild Sriracha blend makes a delicious dip and the Chipotle Cinnamon pairs perfectly with roasted sweet potatoes. The rubs are rated by level of spiciness and provide a nice range for adventurous and sensitive palates alike.

For more information, visit www.spicehunter.com.

eSutras Provides Organic and Natural Products for Retailers eSutras Organics is a Chicago-based wholesale supplier of organic culinary herbs, spices and oils as well as a manufacturer of specialty health foods and herbal medicinal teas. At its downtown, USDA Certified Organic and FDA inspected facility, the company professionally manufactures small batches of its carefully nurtured line of exquisite products. The offerings are unique and unlike most commercial food company’s products that are seen in chain grocery store aisles. eSutras Organics manufactures gourmet healthy sweeteners (enriched agaves, jaggery and raw whole-cane juice powder), delicious herbal medicinal teas and carries Cocoa Cravings hot chocolate beverages.

The company also manufactures spices and spice blends with exciting new ethnic flavors that are all fair trade, family farmed and minimally processed.

These products are perfect for any retailer whose customers demand great quality and value for their money. eSutras has special discounts for bulk food ingredients such as nuts, seeds, flours, sugar, herbs, spices and

repacks as well.

Visit its business-to-business website ES Wholesale at www.eswholesale.com and you will find all registered retailers and have an easy time ordering products.

All finished products are made in Chicago, Illinois. In addition, TC Bauer Co. offers free tasting samples with orders as well as point-of-sale highlights. Products are offered Certified Organic and natural (grown without chemicals) with options available for retail, foodservice and bulk.

Bring these products to the forefront of your display and your customers will notice. Using the free sampling with orders policy that TC Bauer Co. employs provides an easy way to maintain continued sales through fruitful dialogue with customers – an experience customers will relish.

Stylish new packaging, generous portion sizes and small minimum orders ensure eSutras Organics and Cocoa Cravings products will fit the new and niche marketplace.

For more information, go online and visit www .eswholesale.com or call 773.583.4850.

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BUYERS GUIDE

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

BUYERS GUIDE SWEETS

Chewing Gum with a Mission

BY LORRIE BAUMANN

Simply Gum is snack with a mission. “Our goal is really to inspire people to live simply. Because the product uses all natural ingredients, packaging is very minimalist. It’s our overall approach that simplicity is better than complexity,” said Adeena Cohen, Senior Marketing Manager for Simply Gum. Simply Gum is an all-natural chewing gum that comes in six flavors and is made with just six all-natural and transparent ingredients. “Conventional gum is made with plastic and rubber and aspartame, along with other ingredients,” Cohen said.

The product was invented by Caron Proschan, an entrepreneur who’d been eating a healthy lunch and then reached for a stick of chewing gum in a neon-blue wrapper. “It seemed so discordant with the other healthy choices she’d been making that she decided to look into what was in it,” Cohen said.

Proschan was shocked to find out what was hiding behind the ingredient listed as “gum base” on her chewing gum’s label, according to Cohen. “Gum base is a Food and Drug Administration-approved term that can include up to 80 other ingredients, including plastics and BHT, which is used to make tires and glue,” she said. “‘Gum base’ sounds like a pretty harmless term, but it can include these unappealing ingredients.”

After she’d found out what was in the gum she’d been chewing, Proschan began looking around at the market to see if she could find an alternative that would be a better match for the lifestyle she’d adopted.

“There wasn’t anything offering an all-natural alternative, and she decided there was an opportunity there,” Cohen said.

Proschan’s entrepreneurial instincts had been aroused. “She has a lot of resilience, and she became very passionate about making a better chew,” Cohen said.

After some research to find the right recipe, Simply Gum was developed, with chicle, which comes from a natural tree sap, instead of “gum base.” Handcrafted in New York, it now comes in six flavors: mint, cinnamon, fennel licorice, maple, ginger and coffee. “Our flavors are more subtly sweet than in conventional gums because it’s all natural, and we prefer that approach,” Cohen said.

“It’s more sophisticated flavor profile, but once you try this gum, regular gum seems more overpowering and chemical tasting, people tell us.”

“Another thing that makes our product unique is that because there’s no plastic in our gum, it’s biodegradable, and our packaging is paper too, so overall, it’s better for the environment,” she continued. “We don’t recommend swallowing it, but it is less harmful for you than conventional gum because it doesn’t include the plastics.

We still don’t recommend it, but it’s not as detrimental.”

A 15-piece pack of Simply Gum, which is available in Whole Foods as well as at independent retailers, has a suggested retail price of $2.99.

For more information, visit www .simplygum.com. GN

Chocolate Lovers Choosing Savory Flavors

BY RICHARD THOMPSON

The holidays are quickly approaching, and specialty confectioners are looking beyond fruit infusions to cater to more exotic tastes in their chocolate lines. According to the National Confectioners Association, while shoppers are drawn to traditional favorites, they continue to look for new and different items.

Confectioners haven’t been shy to embrace this taste shift and the $79 million dollar market share it represents.”You have got to get exotic now,” says Jack Epstein, Owner of Chocolate Covered Sweets and Gifts. “This is a global craft chocolate thing now.... Some of the more exotic inclusions that I’ve sold have been the bacon bar, Parmesan bar, blue cheese, porcini mushroom bar and paprika bars.”

The salted caramel and chile infusions that ignited the popularity of flavored chocolates has inspired customers to looks for more unique specialty blends such as the Chocolate Covered Company’s Gourmet Chocolate Covered Jalapenos. This gourmet combination comes in sweet peppers or spicy jalapenos and offers a fiery flavor of sweet and spicy.

The Mo’s Bacon Bar from Vosges Haut Chocolat is infused with applewoodsmoked bacon, alderwood-smoked salt and rich milk chocolate, for a campfire aroma that offsets the sweetness of the chocolate.

The Super Dark Parmesan-Peppercorn Bar is part of the company’s super dark line, containing 72 percent dark chocolate, yet still maintaining a gooey texture.

“You know, a lot of surprising things can

taste great in chocolate. With savory flavors, you can go as far as you’d like, even including umami,” says Brad Kintzer, Chief Chocolate Maker at TCHO. Known as the fifth flavor, umami is finding home in chocolate as a savory inclusion, offering a new chocolate-eating experience, says Kintzer.

Traditional pairings with chocolate are making a comeback too, according to Kintzer.”Maple is a beautiful partner,” he says. In addition to maple flavored chocolates, Kintzer has seen bourbon-infused nips come back into favor, this time with less sugar and fewer preservatives.”It’s chocolate re-calibrated for grown-up tastes,” he says.

Jacky Recchiuti, Creative Director and Owner of Recchiuti Confections, along with her husband Michael Recchiuti, has

brought out a new Shiitake Mushroom Truffle, which has an earthy, sweet flavor.

“We want to maintain our relationship with Far West Funghi, our neighbor in the Ferry Building, and their shiitake mushroom. It’s not about shock value with these infusions; it’s about pairing [the mushroom] with chocolate and finding a nice balance of flavors,” says Jacky Recchiuti.

Currently, Recchiuti Confections continues to refine its flavor combinations with earthy, smoky hints in its chocolate. The next few months will see the introduction of the company’s new line of nougat candies that will be infused with Chinese Fivespice powder, nullifying the traditionally honey notes with a more earthy punch.

This line is expected to be launched by the holiday season. GN

Fruit Bliss’ Deliciously Juicy Secret Revealed Fruit Bliss®’ naturally sun-sweetened USDA Certified Organic, non-GMO verified apricots, plums, dates and figs are infused with water to deliver a deliciously juicy fruit every time. Made using highquality whole fruit sourced from Turkey, France and Tunisia, these fruits are unlike any dried fruits on the market. They are uniquely moist and are a convenient, perfect snack.

The big, but simple, secret of the delicious juiciness of Fruit Bliss is simply water. The process is simple. First, the fruit is picked at its peak ripeness and then sundried for optimal sweetness. Next the fruit

gets a gentle steam bath to infuse some water. Finally, it is packed for on-the-go convenience.

Fruit Bliss was founded in 2011 by Susan Leone, a mother on a mission to create a healthy and handy treat for the whole family. As a health-conscious mom, Susan is dedicated to creating a wholesome snack with no additional preservatives or sugars that the whole family can enjoy. Yes, even those pickiest of eaters will enjoy these delicious fruits!

“When looking for snacks for my family that were both nutritious and conven-

ient, the grocery store aisles were turning up short. That is when I knew I had the opportunity to offer up something new to other active people like myself – whether looking for something new and healthy to feed the kids, or just a treat for yourself between work and yoga,” Leone said.

For those living a busy, active lifestyle or those who find the healthy-snack aisle limiting, Fruit Bliss is a welcome find. Packed with fiber and essential vitamins, USDA Certified

Organic, non-GMO Project Verified, gluten-free, vegan and OU kosher certified, Fruit Bliss snacks are available in both resealable 5-ounce pouches and 1.76-ounce individual sized pouches.

Fruit Bliss offers Turkish Apricots, Turkish Figs, French Agen Plums and Deglet Nour Dates and can be purchased online or in specialty food stores and supermarkets nationwide.

For more information, go online to www.fruitbliss.com. GN

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BUYERS GUIDE

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Kissable Breath from Eatwhatever *SPONSORED CONTENT

Are we what we ate? Maybe. One doesn’t recognize it straight away, but that sauce in our pasta, delicious and laden with healthy garlic, is an unwelcome companion at afternoon meetings, evening dates, early morning flights.

It was those sorts of unfortunate instances that inspired Jacqui Rosshandler to conjure up a unique breath-freshening gel capsule which, when swallowed, would work from within the stomach to provide fresh breath even after eating onions, garlic and the like.

After all, bad breath that ensues from

consuming such pungent food emanates from the stomach, not just one’s mouth, so mints and gum and even teeth-brushing alone are limited in their effect.

With this knowledge, Rosshandler created Eatwhatever –”Two Steps To Kissable Breath” - made completely in the USA. Simply swallow an all-natural, vegan, gel capsule containing organic oils that quickly dissolve in the stomach and feel fresh breath within minutes. Burps, post-consumption of this grace saving little gem, will emit sweet traces of peppermint, not the smelly food you ate. Included with the

10 gel capsules per pack are 10 all natural, gluten free, vegan mints for that instant minty freshness in the mouth.

Not a “me-too” brand, Eatwhatever is a genuine category extender with attractive margins and proven sell-through, a perfect source of incremental profits. Its value at a slightly higher price point is undeniable, each pack lasting the average consumer about a week. Best of all, it really works.

Eatwhatever is continuing to gain distribution throughout the U.S. in major chains, Whole Foods New England region being its most recent acquisition.

An exciting breath freshener for dogs, Woof Mints is in the works as Jacquii LLC’s next major product launch, making kissable breath available for all of our fourlegged friends too.

For more information, email contact@eatwhatever.com or go to www.eatwhatever.com. GN

Spray Sweeteners from Innovative Candy Concepts *SPONSORED CONTENT

Innovative Candy Concepts, a 21-year-old sugar-free kids candy company, is now launching the greatest advancement in sweetening foods or drinks since the invention of the packet. Now you can sweeten anything such as hot or cold drinks, fruits, cereals, nuts or popcorn, all with the simple touch of a spray.

These spray sweeteners are available in two great options: Sweet Spray made with sucralose, the same sweetener as in Splenda and Sprayvia, Innovative Candy Concepts’ all natural spray sweetener made with stevia. Each bottle contains 200 sprays.

When you do the math, it’s about one third the cost of paper packets. Yes, cost matters. To sweeten a 12-ounce drink with a Stevia packet, it would take three packets at an average cost of eight cents per packet. That’s 24 cents to sweeten a 12ounce drink.

Three sprays of Sprayvia at 2-1/2 cents per spray would only cost you 7-1/2 cents to sweeten the same 12-ounce drink.

That makes the Stevia packet three times

more expensive for every use.

The same holds true for the Innovative Candy Concepts Sweet Spray, which is about one third the cost of Splenda packets.

Both sweeteners come in a variety of displays from in-line to promotional clip-strips, power wings and shippers. Now, you can actually grow your sweetener segment because these spray sweeteners will invite many new users, and

your current users will find many new foods and drinks they will want to sweeten.

Be the first to cash in on this great new sweetening option.

The company has already seen a very positive consumer reaction from initial marketing trials. The consumers who were tested not only expressed strong interest in these sprays for themselves, but indicated they would like to share it with other family members and friends, many of whom were diabetics or those trying to reduce their sugar intake.

For information, go to www.spray sweeteners.com or call 800.621.1954. GN

BUYERS GUIDE

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

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Wide Variety from Seattle Gourmet Foods *SPONSORED CONTENT

Seattle Gourmet Foods is a food manufacturer based out of Kent, Washington. Growing both organically and through acquisition, today it is comprised of 11 different brands found in retailers around the country. Consisting of a diverse mix of products that include chocolate, breath mints, bakery items, jams, sauces, soups and dry mixes. Every brand and product made contains only the highest quality ingredients. With 160,000 square feet of production facilities, SGF not only has the capabilities to produce its own products, but has the flexibility to provide private label manufacturing as well.

Dilettante Chocolates® is the most recognizable of the Seattle Gourmet Foods’ brands. Founded in 1976 by Dana Davenport, Dilettante continues a family tradition in chocolate and confections that dates back three generations to the late 19th century.

For close to 40 years, Dilettante Chocolates has maintained the impeccable quality of handmade truffles, chocolate covered fruits and nuts, TruffleCremes®, sauces, toppings, bakery items and molded chocolate the brand is known for around the world.

Seattle Gourmet Foods is also one of the premier panning operations in the U.S., with the ability to coat an array of centers, and specializes in double coated products. These are made with custom blends of couverture grade chocolate and uses no compound coating. Under the Dilettante Chocolates brand, there are multiple packaging sizes of

Betty Lou’s Offers New Gluten-Free, Non-GMO Snacks for Everyone Betty Lou’s Inc. has been producing premium products for over 37 years. All of its products are gluten-free and non-GMO. From tempting products like fruit bars that taste like a piece of pie to performance Nut Butter Balls, Betty Lou’s offers a taste for everyone. The company’s popular Just Great Stuff bars are high in antioxidants and the decadent, organic Angell candy bars can satisfy any sweet tooth, guilt-free.

Betty Lou’s Inc. now has nine flavors in the Nut Butter Ball family, with the latest edition being the Chocolate Hazelnut Ball.

The Nut Butter Balls are great on-the-go energy snacks to get you through the day.

The company has added two new additions to its Fruit Bar line; Strawberry PB&J and the Blueberry PB&J. The PB&J Bars taste like a traditional PB&J sandwich and each bar is packed with strawberry or blueberry goodness.

Bake it like Betty Lou with the company’s Cupcake & Cookie Mix, Bread Mix and Brownie Mix. As always, they are glutenfree, non-GMO and also made with many organic ingredients. Betty Lou’s Inc. baking mixes are extra special because it sweetens with only organic coconut sugar. The best part? Just add oil and water. These baking mixes are pure, simple and wholesome.

For more information, visit www .bettylousinc.com. GN

this type of product, ranging from a 1.5ounce. grab-and-go option to several sizes of stand-up pouches to more gift oriented items like 6-ounce candy bags and 16-ounce assortment in a clear tray and lid. All Dilettante panned products are also available in 5-pound bulk bags. Examples of flavors available include Bing Cherries, Fruit Medley® (strawberries, cherries, blueberries and apricots), Sea Salt Cashews, Mint Dropz®, and Dark Chocolate Espresso Beans. There are also all-natural varieties available in multiple sizes. All of the selections of panned products have a 12-month shelf life.

Another top product for Dilettante Choco-

lates would be its truffle ganache that has been coated in premium chocolate and individually wrapped, known as TruffleCremes®.

These come in an array of sizes including 4ounce novelty boxes, 5-ounce tent boxes, 6ounce metalized pouches and 10-ounce gift boxes. Bulk cases are also available by request. Flavors include Peppermint, Toffee Crunch, Mocha, Dark Ephemere® (dark chocolate), Raspberry, Light Ephemere (milk chocolate), and Coffee Trio containing Espresso, Latte, and Mocha. Seasonal flavors are also available in Candy Cane and Gingerbread. TruffleCremes are all-natural and have a 12-month shelf life.

In 2016, Seattle Gourmet Foods will be displaying multiple brands at the Winter Fancy Food Show, Natural Products Expo West, and Sweets & Snacks Expo. For more information on Seattle Gourmet Foods or on the brands and products produced, visit www.seattlegourmetfoods.com, email sales@seattlegourmetfoods.com or call toll free at 800.800.9490. GN

34

BUYERS GUIDE

GOURMET NEWS OCTOBER 2015

New Regulations for Manuka Honey from New Zealand All the hype is about to come to an end as new testing procedures will separate Kanuka Honey from Manuka. For years some companies have been selling Kanuka as Manuka and this is the reason for big difference in price. Lower priced Manuka is really Kanuka. Some companies point to this in a grading system known as “K” factors.

Others will use a pollen count method.

Kanuka honey is a great New Zealand honey and does have similar healing properties to Manuka, but it is not Manuka and does not have any of the UMF factors (Unique Manuka Factors) or NPA (non-peroxide activity) that are only found in true Manuka Honey.

How do you find out about the Manuka Honey? Simply ask the producing company to supply a COA (certificate of analysis) for the batch number that should be on the jar.

No batch number? It may not be true Manuka.

Pacific Resources International (PRI) was the first to introduce Manuka Honey to the U.S. in 1989, long before Manuka Honey

was rated. PRI continues to offer the largest selection of Manuka as well as other Native New Zealand honeys that include Blue Borage and Multiflora. PRI was founded in 1984 for the sole purpose of bringing the finest New Zealand products to the U.S. and still only works direct with bee keeping families that are now into their 3rd generation of bee keeping. All of the honeys are packed in New Zealand under the strict government standards and tested no less than three times before leaving New Zealand. Every jar of Manuka honey can be traced via a batch number with a corresponding COA. PRI also imports one of the world’s finest true sea salts that still contain all the natural trace elements. Because there are clean oceans around New Zealand, the salt is sun- and wind-dried and does not have to be pasteurized. Pasteurization strips out the trace elements and only leaves the sodium chloride. There are also no additives.

For more information, visit www .shoppri.com. GN

Spray Sweeteners from Innovative Candy Concepts

Sweeten any food or drink with the simple touch of a spray – all drinks, hot or cold and many foods, such as fruits, cereals, nuts, or popcorn – all with a simple touch of a spray that dissolves instantly with no stirring. Spray sweeteners from Innovative Candy Concepts are available in two great offerings, Sweet Spray made with sucralose, the same sweetener as in Splenda, and Sprayvia made with stevia for an all-natural spray sweetener. Each bottle of Sweet Spray or Sprayvia contains 200 sprays.

Innovative Candy Concepts 800.621.1954 www.spraysweeteners.com

Eatwhatever Breath Freshening

Eatwhatever’s two steps to kissable breath will leave you minty fresh, even after eating onion or garlic. How, you ask? It works in your stomach and your mouth.

Simply swallow the vegan gel capsule containing organic oils, then suck on the mint. The gel dissolves in the stomach, providing fresh breath from within. The mint provides that instant freshness in the mouth. All natural, vegan, gluten free and made in the USA, Eatwhatever is a true category extender. Where mints, gum and teeth brushing have limited effect, Eatwhatever will leave you confident and kissable. Available in peppermint and soothing ginger (great for easing nausea!).

Jacquii LLC contact@eatwhatever.com www.aatwhatever.com

Pancakes & Maple Syrup Jelly Beans from Jelly Belly

Wake up and smell the pancakes, its Pancakes & Maple Syrup Jelly Belly® jelly beans.

The newest flavor from Jelly Belly Candy Company captures the warm, buttery flavor of a pancake topped with rich maple syrup whipped together in a single Jelly Belly jelly bean. Pancakes & Maple Syrup Jelly Belly beans are now available in the popular 3.1-oz. Jelly Belly Grab & Go® bag size packed in 12-count breakaway caddies. Jelly Belly beans contain four calories per bean and are fat free, peanut free, dairy free, gluten free, vegetarian and OU kosher certified.

Jelly Belly 800.323.9380 www.jellybelly.com

Brownie Crunch Now in 100 Calorie Snack Pack

Seth Greenberg’s Brownie Crunch has it all in a crispy, cookie snack. It’s now available in a 100 calorie chocolate chip snack pack perfect for gift baskets, lunch boxes, counter displays, drug stores, convenience stores and supermarkets. Packed four sleeves of 12 to a case.

Seth Greenberg’s Brownie Crunch 212.878.6677 www.browniecrunch.com.

A

SPECIAL

ADVERTISING

SECTION

Suzanne’s Specialties Supplies Savory Sweeteners Suzanne’s Specialties has been supplying alternative sweeteners to the health food industry as well as the industrial and institutional food markets since 1984. Its institutional and industrial offerings include Brown Rice Syrup, Clarified Rice Syrup, Organic Tapioca Starch, Rice Maltodextrin & Dry Solids, Tapioca Syrup, Organic Agave Syrup, Organic Inulin, Sugar/ECJ Crystals, Invert Syrups, Organic Molasses, Honey and Organic Barley Malt Syrup.

By request, the company packs its prod-

ucts in sizes that range from totes and pail drums to full truckloads and tank wagons.

Suzanne’s promises that all of its products are made with only the highest quality organic and all-natural ingredients, which will give your formulas and applications Sweetness The Way Mother Nature Intended™.

A recently introduced and rapidly growing product of Suzanne’s is the new InfantSafe™ Rice Syrup with <10 ppb of arsenic and lead, meeting the FDA stan-

New Organic ecoLife Brand Launched at Sam’s Club LT Foods Americas, the company that makes ROYAL®, the No. 1-selling basmati rice brand in the U.S., has launched its new organic brand ecoLife® in 100 Sam’s Club locations across the country. The ecoLife product portfolio will include authentic rice, beans, ancient grains and seeds sourced from their country of origin. These Sam’s Club stores will carry the 4-pound Organic ecoLife Quick Cook Authentic Brown Basmati Rice. What differentiates this brand of organic brown rice is its reduced cooking time of just 12 minutes, a convenient alternative to the 40 minutes normally required to prepare brown rice.

This offering supports Sam’s Club’s increased focus on health and wellness-ori-

ented consumers through products that provide convenience without sacrificing better nutrition. “Organic is the new norm,” said Peter T. O’Grodnick, Senior Category Buyer. “Our members look to us for healthy options. More than ever, we are able to offer clean labels that not only taste good but we are also able to save them money compared to a traditional health food retail outlet. The ecoLife Organic Basmati Rice is a perfect example and one of many options our members will be happy to find within the club.”

“We are excited about introducing ecoLife to the mass market by partnering with Sam’s Club. We believe that we are creating excitement in the rice category by offering

The Norman Rockwell Collection from Virginia Diner The Virginia Diner has signed a three year licensing agreement with the Norman Rockwell Family Agency. The license gives the Virginia Diner marketing and sales use of a number of the Norman Rockwell original prints. Scott Stephens, Director of Sales and Marketing with the Virginia Diner states the initial launch has been well received by our wholesale customers. “We recently introduced our Norman Rockwell collection at both the New York Fancy Food Show and the Atlanta Gift Show, realizing record sales from this new product line,” he said.

The complete collection will be available in the fall of 2015 in the Virginia Diner re-

tail and fundraising catalogs, as well as for the company’s national list of retail partners and corporate custom gift customers. “We have incorporated a number of original Norman Rockwell images into our Merry Christmas labels and used various designs to invoke the nostalgia and history of the Diner. There isn’t a more iconic illustration of the holidays than the Norman Rockwell collection,” Stephens said. “We are very excited to be associated with the Norman Rockwell family”.

The full product offering can be previewed by contacting the Virginia Diner at 888.482.6887. GN

FROM

GOURMET

NEWS

dards for drinking water. This exciting new addition to the product line is available in all DE levels to meet your requirements.

Suzanne’s also continues to provide an extensive line of retail products such as its best selling tubs of Ricemellow and its 10-ounce jars of Spreadable Fruit in Raspberry, Strawberry, Apricot and Blueberry flavors.

The 16-ounce retail line of Rice Nectars is produced in the original form of Organic Brown Rice Syrup, Organic Genmai, Organic Maple, Chocolate, Maple and its fruited varieties of Raspberry, Strawberry and Blueberry.

The traditional favorites packed in 16-

ounce retail jars include Just-LikeHoney, Organic Agave Syrup, Organic Wildflower Honey, Organic Blackstrap Molasses and Organic Barley Malt. All of the company’s retail line is available in one-gallon jugs.

Visit www.suzannes-specialties.com for more information and shop and at the easyto-use and convenient on-line store.

With distribution facilities on both the east and west coasts, along with a variety of pack sizes, Suzanne’s Specialties has a number of options available to serve your company’s specific needs.

For more information, visit www.suzannes-specialties.com. GN

a premium, organic and authentic basmati dining experience that delivers taste and nutrition in 12 minutes,” said Abhinav Arora, President of LT Foods Americas.

Quick Cook Provides Same Nutritional Benefits Even though the ecoLife brown basmati rice cooks in 12 minutes, it does not lose its nutritional value as compared to the slow variety. The quick cook version uses scarified rice, which is raw rice that has been scratched so that the grains are rubbed against each other, allowing for rapid water absorption during the cooking process. The main consumer benefit is thus the ability to make a healthy meal even when you are in a hurry.

About ecoLife ecoLife is deeply committed to bringing you and your family delicious and healthy

premium organic products, grown in strict accordance with USDA Organic and non-GMO Project Verified standards. The authentic rice, beans, ancient grains and seeds are sourced from their country of origin and sustainably raised by more than 100,000 registered organic farming families. To help empower and improve their daily lives, LT Foods Americas provides its farming communities with assistance and free education in current social, economical and environmental best practices. It’s a relationship and a way of doing business that truly sets the company apart. Good for people. Good for the planet. Live the ecoLife.

For more information, visit www.live ecolife.com. GN

Tres Hermanas Makes Authentic Mexican Flavor Easy Tres Hermanas believes that great flavor comes from great farms. That’s why the company works alongside farmers that have grown peppers for generations. Together, the best seed and growing conditions are cultivated to raise delicious, uniquely New Mexican peppers.

Each fall, the peppers are harvested by hand, with each one carefully considered to ensure only the best New Mexican peppers make it to your shelves—and your customers’ tables. To celebrate the harvest, the Tres Hermanas farmers and their families make a whirlwind of sauces and salsas, bringing age-old family recipes to life with fresh ingredients.

The Tres Hermanas range of cooking sauces brings these traditional recipes to you and your customers.

Inspired by the vivid flavors of the Tres Hermanas community, these cooking sauces make it easy to make authentic Mexican meals in only a few steps.

So whether your customers enjoy spicy peppers, authentic sauces, or both, everyone will love the dips, enchiladas, nachos, tacos, burritos, and even pizzas they can make with the bold, farm-grown flavor of Tres Hermanas.

For more information call 800.323.4358. GN

38

SMALL ELECTRICS

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

Small Electrics MILLS

&

Sponsored by

GRINDERS

Electric Mill and Grinders, Endless Options

BY AMBER GALLEGOS

Electric mills and grinders are a way for customers to take control of their grains, spices, coffees and even meat, at home.

Whether they are seeking to get the grind just to their liking, or aiming for ingredient transparency, there are a variety of small appliances to choose from.

Grain mill appliances take an ancient practice and update it for today’s home cooks.

Whole grains and legumes can be turned into fresh flour at the touch of a button.

These machines typically offer control over the result as well, so a user can choose to create a fine flour or a more coarse cracked grain. Since whole grains are a super food, packed with protein, fiber, minerals and B vitamins, a grain mill can be appealing for those customers seeking a healthier lifestyle.

They are also a nice option for families that are gluten-free or have food allergies.

Electric meat grinders make quick work of taking freshly butchered meat and transforming it into ground meat or sausage.

Users can grind up their own beef, chicken, turkey or pork so that it is ready to cook when they are. The machines are especially appealing to hunters who want to make the most of their catches. Most meat grinders will include tools for sausage making as well. Some can also grind vegetables, offering even more options for the home chef.

Home chefs who want the ultimate control over the flavor profiles they create will appreciate the fresh taste that a salt or pepper mill offers. Spice grinders can often also grind nuts, so there is no spice or ingredient they need to buy pre-ground from the grocery store any longer. GN

NutriMill Harvest

Waring Meat Grinder The Waring Meat Grinder (MGB55) is perfect for grinding meats and vegetables at home and can grind up to four pounds per minute with 350 watts of power. It also includes two attachments for preparing homemade sausage. The On/Off switch conveniently offers a reverse function to release clogged food. Fine, Medium, and Coarse cutting blades are included.

Suggested Retail Price: $149 Waring Consumer Products 800.492.7464 www.waringpro.com

Peugeot Alaska Pepper Mill The Alaska Pepper Mill from Peugeot uses a spice-specific mechanism for the utmost in flavor and texture. Smartly designed, it illuminates during grinding for ease of use and visual appeal. It is adjustable from fine to coarse to suit the user’s preference. An electric mill allows better control of output, and its ergonomic design make it easy to grind. The mill is 7 inches tall and comes filled with peppercorns. Made in France, Peugeot mills stand out with the strongest mechanisms on the market. Available in Quartz or White for immediate shipment.

Suggested Retail Price: $60 Peugeot PSP USA 877.777.5914 www.peugeot-saveurs.com

First Commercial-Ready Juicer from Kuvings

The NutriMill Harvest lets you mill nutritious whole grain flour – fresh on demand. Milling whole grains, including gluten-free, and legumes improves the flavor. Get all the nutrients your body needs to optimize health. Simply adjust the mill to create pastry fine flour or coarse cracked grains for cereal.

The Harvest combines fine engineering, superior craftsmanship, and features German corundum milling heads for improved stone durability. A 450watt motor, sleek bamboo housing, simple single switch operation and an Easy-Adjust texture control knob make this the best mill available. Very easy to use and clean, it is available in six colors.

Suggested Retail Price: $349.99

Kuvings has introduced the Whole Slow Juicer Pro, the world’s first commercial-ready vertical lowspeed masticating juicer. The Whole Slow Juicer Pro can extract juice continuously for up to eight hours, for up to 1,000 glasses of fresh juice.

The juicer also features the largest industrygrade feeding tube to enable operators the ability to crush and squeeze whole vegetables and fruits, producing a glass of fresh juice in just seconds. It also prevents unwanted oxidation from cutting that often causes a loss in nutritional value. The Kuvings patented system extracts the nutrients in fruits and vegetables and separates it from the pulp, enabling the body to obtain four times more nutrition than by eating fruits whole.

L’Chef 801.403.7042 www.boschkitchencenters.com

Kuvings www.kuvings.com

Weston No. 8 Heavy-Duty Electric Meat Grinder & Sausage Stuffer Take control over the blend of ingredients and texture of the grind in your handcrafted burgers, sausage and meatloaf with the versatile No. 8 Electric Grinder from Weston. With a 575-watt motor, this powerful countertop machine grinds 2 to 3 pounds per minute. A reverse function prevents jamming. Three stainless steel grinding plates for fine, medium, and coarse grinds are included, along with a sausage stuffing funnel for easy sausage making and a large grinding tray. The compact design allows the power cord to store in the underside of grinder and accessories store inside the stomper.

Suggested Retail Price: $129.99 Weston Brands 800.814.8495 www.westonproducts.com

Cuisinart Spice and Nut Grinder

Hampstead Precision Electric Pepper Mill with LED Light

The Spice and Nut Grinder (SG-10) from Cuisinart has stainless steel blades and a heavy duty motor that make it easier than ever to efficiently grind any spice or create original, tantalizing spice blends.

The simple press-down dishwasher-safe lid starts the grinding process with one touch, sealing in all the finely ground spices. The bowl holds up to to 90 grams at a time and the unit’s built-in safety interlock prevents operation unless the lid is securely in place.

Suggested Retail Price: $39.95

The Cole & Mason Hampstead Precision Electric Pepper Mill with LED Light can be used with one hand by simply pressing the button on top. The pepper mill features a precision grinding mechanism made from machine hardened, carbon steel to release the full flavor of each peppercorn. With an adjustable knob at the base, it is easy to control grind settings from fine to coarse. This sleek, modern combination of stainless steel and acrylic is a beautiful choice for any countertop or dinner table.

Suggested Retail Price: $44.99

Cuisinart 800.726.6247 www.cuisinart.com

DKB Household USA Corp 949.699.1884 www.coleandmason.com

SMORGASBORD

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com

39

SMORGASBORD CALENDAR

ADVERTISER INDEX ADVERTISER

PAGE WEBSITE

Aflac Ariston Specialties Bannex Blendtec eSutras EU5 Frontier Soups Hammond’s Candies Heartland Gourmet Il Mulino New York Innovative Candy Concepts Jaquii LLC Jelly Belly Kusha Inc. Mad Will’s Food Company Pacific Resources Pastificio Felicetti PLMA Robert Rothschild Farm SaltWorks Inc. Sarabeth’s Kitchen Scandic Foods Seth Greenberg’s Brownie Crunch Seattle Gourmet Foods Sticky Fingers Bakeries Stonewall Kitchen Suzanne’s Specialties The French Farm Tortuga Imports White Coffee Wild Forest Products Wind & Willow Wixon

9 21 20 3 26 15 39 39 32 21 31 35 13 5 11 34 23 29 39 28 7 12 33 31, 39 39 2 37 27 31 40 27 35 21, 39

PHONE

www.aflac.com www.aristonolieoil.com www.bannex.com www.blendtec.com www.esutras.com www.legendsfromeurope.eu www.frontiersoups.com www.hammondscandies.com www.heartlandgoumet.com www.ilmulino.com www.icccandy.com www.eatwhatever.com www.jellybelly.com www.authenticroyal.com www.madwills.com www.shoppri.com www.felicetti.it/en www.plma.com www.robertrothschild.com www.seasalt.com www.sarabeth.com www.scandicfoods.com www.browniecrunch.com www.dilettante.com www.stickyfingersbakeries.com www.stonewallkitchen.com www.suzannes-specialties.com www.thefrenchfarm.com www.tortugarumcakes.com www.whitecoffee.com www.wildforestproducts.com www.windandwillow.com www.wixon.com

800.992.3522 860.224.7184 800.234.5932 800.253.6383 773.583.4850 800.300.7687 888.226.3999 402.423.1234 212.223.8848 800.621.1954 800.381.1748 800.323.9380 800.550.RICE 888.275.9455 805.684.0624 39.0462.501225 212.972.3131 800.356.8933 800.353.7258 800.773.7378 01768.891191 212.878.6677 800.800.9490 800.458.5826 888.326.5678 800.762.2135 713.660.0577 877.846.7884 718.204.7900 855.OILSPRAY 888.427.3235 800.841.5304

October 23-25

October 23-25

Fresh Summit

Coffee Fest

Atlanta, Georgia www.pma.com/events/fresh-summit/2014

Portland, Oregon www.coffeefest.com

October 10-14

October 28-29

Anuga Organic

Best of Food and Beverage Packaging Summit

Cologne, Germany www.anuga.com

Oak Brook, Illinois www.bestfbpackaging.com

October 23-25

Fresh Summit

November 15-17

Atlanta, Georgia www.pma.com/events/freshsummit

PLMA’s 2015 Private Label Trade Show

Chicago, Illinois www.plma.com

Private Label Industry Meets at PLMA Show For more than 30 years, PLMA’s annual private label trade show has been the place where retailers and suppliers meet to build their private label business.

Among visitors who attend are buyers and executives from virtually every major U.S. supermarket, drug chain, mass merchandiser, club, convenience chain, and specialty retailers.

PLMA’s 2015 Private Label Trade Show will be the event of the year for the private label industry, presenting more than 2,700 exhibit booths from leading manufacturers of store brands in virtually

every food and beverage category – including gourmet and specialty prepared foods, refrigerated, frozen and ingredients.

Exhibitors range from large, well-known corporations to small and medium-size companies. International participation continues to expand. Exhibitors from more than 35 countries can be found throughout the show floor with national pavilions representing China, Spain, South Africa, Costa Rica, Ecuador, Peru, Turkey and Egypt, joining pavilions from Italy, France, Canada, Mexico, and others.

e newest addition to Frontier Soups’ Homemade in Minutes line is the Kentucky Homestead Chicken and Rice Soup mix. is jasmine rice blend is seasoned with oregano and lemon for a classic American comfort food.

Seattle Gourmet Foods 800.800.9490 www.seattlegourmetfoods.com

Robert Rothschild Farm 800.356.8933 www.robertrothschild.com

Frontier Soups 800.300.7687 www.frontiersoups.com

Sticky Fingers Bakeries is introducing two new additions to its lineup, Glazed Cinnamon Raisin and Glazed Maple Oat Scones.

Hammond’s award winning chocolate bars are now available in a new gi box! Each beautiful gi box is filled with five of Hammond’s delicious, unique bars. ese gi boxes will come six to a case. e suggested retail price is $16.99-$18.99.

Wixon Makes Healthy Dry Mixes, Seasonings Wixon’s formulation expertise makes it your source for great-tasting non-GMO, organic, gluten-free, nutritional and functional dry mixes and seasonings.

Sticky Fingers Bakeries 800.458.5826 www.stickyfingersbakeries.com

Hammond’s Candies 888.226.3999 www.hammondscandies.com

Wixon 800.841.5304 www.wixon.com

A Special Advertising Section

Robert Rothschild Farm has spent over 30 years studying, refining and perfecting the way it makes insanely flavorful products. Each one is made from scratch with simple, whole ingredients.

GOURMET MARKETPLACE

Dilettante Chocolates® 5 ounce pouches are available in chocolate covered Fruit Medley®, Cherries, Espresso Beans, Sea Salt Cashews, Mint Dropz® and now Dark Chocolate Almonds.