Gourmet News • January 2022

FEATURED PRODUCT:

FEATURED PRODUCT:

NEW PRODUCTS:

Stonewall Kitchen

OMG! Pretzels

Beatrice Society

SEE PAGE 16

SEE PAGE 16

SEE PAGES 20 & 21

GOURMET NEWS www.gourmetnews.com

®

T H E

B U S I N E S S

VOLUME 87 • NUMBER 1 JANUARY 2022 • $7.00 • Atlanta, Las Vegas Markets Kick Off 2022 Trade Shows

N E W S P A P E R

• REVIEW: Swamp Dragon Hot Sauce PAGE 8

• Sufresca Accelerates Its Green Solution to Reduce Waste and Plastic PAGE 8

• Splash Beverage Group, AB One Sign Distribution Agreement for Splash Brands PAGE 10

• Gourmerica Invests in Dave’s Gourmet to Expand Offerings PAGE 10

• Main Street Gourmet Invests in Meurer Brothers Bakery PAGE 12

• Featured Products PAGE 15

• New Products PAGES 20 & 21

• Advertiser Index PAGE 22

T H E

G O U R M E T

I N D U S T R Y

Better-for-You Products Market Continues to Thrive, Driven by Consumer Trends

BY A.J. FLICK

PAGE 6

F O R

Adam Kukoff wanted to make a nutritious yet tasty treat, like the ones his grandfather Max made when he was growing up.

“I never said to myself, ‘I’m going to be a food entrepreneur creating betterfor-you products,” said Kukoff, cofounder and CEO of Nutsóla, a fast-growing company that produces clean ingredient superfood snacks.

Lior Lewensztain, with a background in medicine, was disheart-

ened to hear that one-third of Americans don’t get the recommended amount of fruit daily.

“That was the genesis for the concept of a fruit bar,” said Lewensztain, founder and CEO of That’s It., which makes clean ingredient fruit bars, Keto Kick coffee energy bars and other snacks.

Kukoff and Lewensztain are among the numerous entrepreneurs building momentum for the better-for-you movement that promotes simple,

limited ingredients in functional food and beverages across all food categories.

“I knew I needed to keep it clean and simple,” Lewensztain said, “and remove any junk that doesn’t need to be in there.”

“It was something instilled in me when I was growing up to eat really clean,” Kukoff said. “I was also looking at ingredients on the labels.”

Fueled by the worldwide health crisis that COVID-19 brought, the specialty food and beverage industries saw great leaps in consumer demand for healthy

based diet to avoid or mitigate chronic illness yet retain the flavor of good food and younger generations embrace the farming ethics of plant-based foods, he said.

Combined with the pandemic trend of more home cooking and the continuing trend of consumers embracing multi-ethnic cooking, Davis sees healthy growth for the industry.

And, as the plant-based food trend continues, the expo has

also.

Four years after launching Plant Based World Conference & Expo and despite the pandemic, the London Expo in October drew thousands of people a day, as did the New York Expo in December.

With big corporations taking notice of the plant-based food trend and innovating products, the expo is on the forefront of the

The company name may be Belgian Boys, in honor of two boyhood friends who couldn’t find beloved treats as adults in New York City, but “there was always a woman behind the boys,” said Anouck Gotlib, CEO of the Brooklyn startup.

“We were not going to change the name of the company,” said Gotlib, also a Belgian native who heads a company that employs more women than men. “Women work better, honestly.

“We do not actively recruit only women, but we have a lot of women on our team.”

Gotlib credits the inspiration behind Belgian Boys, quality products, the women-led team and passion for the company’s success, in addition to a balanced work life from the top on down to allow for family life.

“It’s having empathy and understanding. After 5 p.m., I’m not going to answer the phone, so shouldn’t anyone else on the team,” she said.

“And if you can’t have fun at it,

Continued on PAGE 12

Continued on PAGE 12

Continued on PAGE 14

Plant Based World Expo Highlights Growth of Industry Riding Health, Eco Concerns

BY A.J. FLICK

No longer a novelty, plant-based foods continue to be in high demand and are evolving as the market grows.

“I’m constantly hearing that the number one motivator is health,” said Ben Davis, vice president of content for Plant Based World Conference & Expo, which held its second expo of 2020 in December in New York City.

Older generations are attracted to the health benefits of a plant-

Belgian Boys’ Female CEO Gets Recognition

BY A.J. FLICK

With Seafood Demand Rising Worldwide, Overfishing Threatens World’s Oceans, $362B Global Market Global demand for fish continues to rise, with more than half of the world’s population citing fish as a major source of protein, according to the World Wildlife Fund.

Fish is one of the most highly traded food commodities in a $362 billion global market, with millions of people in developing countries relying on fishing for their livelihood.

But overfishing is one of the greatest threats to the world’s oceans, creating grave impacts on the food web as well as those working in the fishing industry,

according to Ocean Wise.

Sustainable fishing is the solution, Canada-based Ocean Wise believes: “By simply changing the seafood we eat, people everywhere can help end overfishing, protecting our oceans and the lives that depend on them.”

Ocean Wise hosts its annual Seafood Festival in February, with restaurants, grocery stores and other businesses offering promotions with proceeds supporting the non-profit Ocean Wise Seafood program.

The first fish to be overfished

are the large fish, according to the Monterey Bay Aquarium, such as cod, snapper, grouper, rockfish (Pacific snapper), orange roughy and Chilean seabass. Then the little fish are targeted, such as sardines and squid, a practice called “fishing down the food web.” In overfished areas, coral reefs suffer when the fish don’t eat the invasive algae and the algae eventually consumes the reef.

The aquarium, which offers education on overfishing and sustainable sources on its website, urges businesses that sell seafood to

make sure it was fished or farmed in environmentally friendly ways, which is becoming a more common practice. Studies show that consumers are willing to pay more for sustainable seafood.

The best news, according to SeaChoice, is that studies show when a depleted stock is allowed to rebound, the population can recover within a decade.

As 2020 closed, there were 26 stocks on the overfishing list and 49 on the overfishing list, according to NOAA Fisheries. Yet since 2000, 47 stocks have been rebuilt. GN

4

GOURMET NEWS

FROM THE EDITOR

//

JANUARY 2022

GOURMET NEWS

®

WWW.GOURMETNEWS.COM

I’d venture to guess that everyone reading this has plans for and is looking forward to a year of trade shows. But that’s where we were last year, right, and what did we get? All signs point to trade shows actually happening this year – knock on wood – and it sounds like everyone is excited about that. I got excited putting together our previews of the upcoming shows in Dallas, Atlanta and Las Vegas.

It seemed natural to take a look at the better-for-you food and beverage market as we head into a new year. Not only because of all of those New Year’s resolutions to eat better or lose weight, but because it was a strong trend before the pandemic and exploded during the pandemic.

We spoke to two entrepreneurs – Adam Kukoff, who launched his Nutsóla brand in early 2020, and Lior Lewensztain, who launched That’s It. a decade ago. Both of them were super enthu-

siastic about their products and the better-for-you industry, which is expected to keep booming, by all metrics.

You can barely toggle your cursor across a computer screen without hitting on a better-for-you product these days, right? Plantbased products are driving the market. We spoke with Ben Davis with the Plant Based World Conference & Expo, which was held in December, about that market. As he puts it, you really know you’re on to something big when an industry giant such as Nestle creates a vegan product. How do vegan KitKats taste compared to the original?

At any rate, here’s to a new year, happy and healthy (we hope!) for everyone. GN — AJ Flick Senior Editor aj_flick@oser.com

PUBLISHER

Kimberly Oser VICE PRESIDENT OF SALES

Anthony Socci anthony_s@oser.com PRODUCTION MANAGER/ART DIRECTOR

Yasmine Brown SENIOR EDITOR

AJ Flick ASSOCIATE EDITOR

Jeanie Catron CUSTOMER SERVICE MANAGER

Susan Stein CIRCULATION DIRECTOR

Tara Neal tara_n@oser.com CIRCULATION MANAGER

Jamie Green jamie_g@oser.com ADVERTISING SALES

Alisha Dicochea EXECUTIVE ASSISTANT

Heather Albrecht heather_a@oser.com PUBLISHING OFFICE

1877 N. Kolb Road P.O. Box 1056 Tucson, AZ 85715 520.721.1300 Fax 520.721.6300 SUBSCRIBER SERVICES

Gourmet News P.O. Box 30520 Tucson, AZ 85751 520.721.1300 MEMBER OF:

OSER COMMUNICATIONS GROUP FOUNDER

Lee M. Oser

Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN 1052-4630) is published monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ 85715; 520.721.1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper.

Contributors are responsible for proper release of proprietary classified information. ©2022 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited.

Back issues, when available, cost $7 each within the past 12 months, $12 each prior to the past 12 months.

Back orders must be paid in advance either by check or charged to American Express, Visa, or Master Card.

Gourmet News is distributed without charge in North America to qualified professionals in the retail and distribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annually to cover air delivery. All payments must be made in U.S. funds and drawn on a U.S. bank. For subscriber services, including subscription information, call 520.721.1300.

POSTMASTER: Send address changes to Gourmet News, 1877 North Kolb Road, Tucson, AZ 85715.

6

GOURMET NEWS

//

JANUARY 2022

Atlanta Market Updates, Expands Showrooms, Las Vegas Market Adds Temporary Exhibits Atlanta Market will kick off the gift wholesale and retail year with 40 showroom updates among its 700-plus gift showrooms presented on 19 floors at the Winter 2022 edition, Jan. 11-18 at AmericasMart Atlanta. The eight showroom debuts, 28 expansions and four relocations make up more than 180,000 square feet of refreshed spaces for International Market Centers’ first market of 2022.

Atlanta Market’s general gift offerings – encompassing a broad mix of lifestyle products presented in branded showrooms and national sales agency showrooms – include some 25 updates throughout AmericasMart Building 2.

Updates in Specialty Categories – Gourmet, Tabletop, Outdoor Living and Seasonal Atlanta Market’s general gift product is complemented by specialty category “neighborhoods” including children’s, gourmet and tabletop, outdoor living and seasonal.

The gourmet and tabletop collection offered on two floors in Building 2 features more than 475 gourmet food, housewares, tabletop and entertaining lines. Winter 2022 updates are Haute Diggity Dog (parody dog toys) opening a new showroom; Enchante Accessories (kitchenware, ceramics, home decor , storage, stationery, travel accessories, jewelry) returning to Atlanta Market; and Annieglass (stemware, tabletop), Brouk & Co. (men’s home, travelware) and Victorinox (Swiss Army Knives, cutlery) expanding.

Augmenting the gift showroom offerings are more than 1,000 temporary exhibitors Jan. 12-16 in 27 categories on 10 floors.

The exhibits feature artisan products, apparel, children’s, gourmet, jewelry, outdoor living, stationery, spa products, tabletop and more.

Las Vegas Market will present three all-new trends in its proprietary First Look forecast – Forest, Preserve (honoring renewal and growth and calling attention to the planet’s fragile, vulnerable ecosystems); Now Screening (blending physical and digital in a color story that spans candy-crushing gaming hues to glowy neon brights) and Together (illustrating humanity – the desire for connection, celebration and kindness while demonstrating a diversity of categories) – for the Winter 2022 market, Jan. 23-27 at World Market Center Las Vegas.

These trends will come to life before and during the Market via programming, vignettes, a guidebook and more.

“The Winter 2022 First Look trends explore top-of-mind subjects – sustainability and the environment, the impact of technology and the importance of gathering again – and their influence on the products consumers will purchase for themselves, others and their homes,” said Dorothy Belshaw, executive vice president, chief customer and marketing officer.

Las Vegas Market’s temporary exhibits – housed in the all-new Expo at World Market Center Las Vegas – are tracking to grow

by more than 30 percent to showcase nearly 400 established and up-and-coming lines in seven easy-to-shop gift and home decor destinations.

The Las Vegas Market temporary exhibits are trend incubators with new and established brands bringing fresh product to all seven destinations: Design, Gift, Gourmet Housewares Collection, Handmade, Home, Immediate Delivery and Luxe. Temporary exhibits will see growth in several on-demand consumer categories: sustainable and repurposed materials, fashion accessories, candles, seasonal/ holiday, framed art and softgoods.

The Gourmet Collection of more than 15 gourmet foods, housewares and tabletop brands is in its Winter Market debut. It features brands including JK Adams (handmade wooden cutting boards, entertaining and kitchen storage), JURA (Swiss automatic coffee machines), Lynn & Lianna (hand-poured serveware), Wet-It! Swedish Treasures (reusable cleaning cloths), South Bend Chocolate (chocolates and candies) and more.

Gourmet food exhibitors at the Atlanta and Las Vegas Markets include: Chukar Cherry Company in Las Vegas, which will exhibit in its permanent showroom, Building C, Floor 11, booth 12GG (Expo Center booth E-737). Experience the company’s Sour Cherry Fruit Sauce, a dessert topping and tart filling with vibrant flavor and a jeweled texture in booth 12GG; and Sweet Cherry Pie Filling, a classic filling for pies, cobblers and crisps with cherries that maintain their shape and texture after baking.

Showing at both Atlanta and Las Vegas, molly&you brings its Everything Seasoning Beer Bread Mix, America’s favorite beer bread packed with an artisanal blend of toasted sesame, garlic, sea salt and poppy seeds. Just add beer and bake.

Other exhibitors include: Accent Decor, which shows in Atlanta (Building 1, E-18) and Las Vegas (Building C-124), bringing a variety of products including Accent Decor’s newest kitchen collection crafted from ceramic, and made food-safe, bringing a funky, artisan look to your table; Tipper Pot Set, a funky set with three small pots and a tray inclusion adorned by a modern blue and white design; the Alban Collection, with intricate yet simple ceramic vessels in white speckled clay and glazed finish; and Seaside Mugs with varying textures, a speckled finish and ergonomic handles for an artful yet practical addition to a coffee or tea station.

DrinkingStraws.Glass LLC proudly presents its artisan glass drinking straw with a sculpted sea turtle design to its exhibit in Atlanta, E-1231. All of the glass drinking

straws are handmade in the USA, come with a lifetime guarantee against breakage (less than half of a percent in 12 years) and are easy to clean, dishwasher safe with a cleaning brush included. The benefits of a glass straw is that it shows how clean it is and has no flavor unlike stainless steel, silicone, plastic, bamboo or paper. The straws are made by a professional glass artist of 20 years.

India Handicrafts, Inc. will show in Atlanta in Building 2, Floor 10, B-1035. Products include an elegant aluminum tray with two gold-hammered bowls and chic, swirl-handled spoons; and purple Fleur de Lis drinkware items that provide an elegant twist to typical drinking glasses, cups and carafes, making them a wonderful addition to any tabletop.

With purple tinted glass, and exquisite patterns adorned around each item, this drinkware set boasts the perfect medley of simplicity and elegance of bona fide drinkware items.

Friendlily Press will show in Atlanta in the On Trend Gifts section of the temporary exhibits in Building 3, Floor 5, Booth 2506. The Florida-based barware manufacturing company specializes in acrylic goods to bring people together and create special occasions out of any moment. The fourpiece Baker drink stirrer set includes designs of a white baking spatula, pink cupcake, turquoise mixer and white measuring cup; the Women’s Golf set includes navy golf club, white golf ball, turquoise golf bag and pink golf cart; the Pagoda set includes two white pagodas and two green monstera leaf stirrers; the Monstera set includes leaves in teal, light green and turquoise; the Palm Tree set includes trees in teal, turquoise, mint green and green; the Seashells set includes a pink conch shell, rose gold scallop, light green starfish and gold sand dollar; the Wine Lover set includes glasses in gold and rose gold and bottles in purple and red; and the Chinoiserie set includes a baby blue pagoda, white marble double happiness emblem, pink monkey and turquoise elephant. The stirrers should be hand washed and can be used in hot or cold drinks.

Koransha will bring its products to At-

lanta Market, including its Sakura collection, which features designs with cherry blossoms, the most beloved of all flowers

in Japan and an abiding part of the Japanese aesthetic and sensibility since ancient times and pivotal to life in Japan. Layers of cherry blossom petals in full bloom are expressed in beautiful contrast by coats of varying shades of lapis lazuli, applying a new technique while using the traditional color of lapis lazuli. Made in Arita, Japan, the porcelain products include dinner plates, medium plates, bread plates, soup bowls, cups and saucers. Koransha integrates its traditions and contemporary styles into this series.

The LANG Companies, Inc., a division of IG Design Group Americas, will exhibit in Atlanta in Building 2, Gib Carson, booth 1313. Its Inner Garden Platter is perfect for a big holiday or a cozy dinner for two, with beautiful floral designs and an on-trend color palette by popular artist Lisa Audit.

The ceramic platter is part of a larger collection of textiles and ceramics, including appetizer plates, dishtowels, a table runner, decorative mugs and more.

Peking Handicraft celebrates its 45th anniversary in home textiles during the Atlanta Market in its Corporate Showroom, Building 1, 10-A-4, and will exhibit in the Road Runners Showroom, Building 2, booth 1500. Among its products are the Bee You Cotton Apron and Kitchen Towel in a custom-printed bee design on 100 percent cotton fabric with an offset black and white trim and Crystallized Apron and Printed Kitchen Towels, custom-printed pastel apron and kitchen towels by designer Elizabeth Olwen in a 100 percent cotton fabric.

Pampa Bay will present a new collection, Eclipse, in Atlanta Market (Werner Frank, Building 2, 12th Floor, Ste. 1200) and Las Vegas (Next Step Reps, booth C891). Featuring a luxurious combination of gold titanium and high-fired black porcelain pieces, the organic shapes and elegant color combination bring beauty to any table. The dishes are food safe, dishwasher safe and can go from freezer to oven to table. GN

8

GOURMET NEWS

//

JANUARY 2022

REVIEW: SWAMP DRAGON HOT SAUCE

BY A.J. FLICK

My dad loved hot sauce. His theory was if it didn’t make you sweat, it wasn’t hot enough, which always worried my mom, who feared he’d have a hot-sauce-related heart attack.

I remember my first experience with hot sauce, when I was about 7. My family was eating at a restaurant and a bottle of Tabasco caught my eye. I didn’t put it on any of my food, but my sister and I were curious enough about it that we picked up the bottle and read the label (we were weird kids; we read labels). The residual hot sauce from the bottle transferred to our fingers was enough to taint everything we had that meal with Tabasco – and we didn’t like it one bit.

Fast forward to my teenage years when we moved to Arizona, where salsa and hot sauces of all sorts are everywhere. It took a few years, but by the time I went to college, I loved hot sauce.

Fast forward to today, when my breakfast usually includes a salsa or hot sauce of some kind, not to mention other meals. A recent trip to Chicago reminded me not everyone uses hot sauces. My breakfast arrived with an unrequested cup of ketchup, but it took awhile for the kitchen to find my requested salsa, which was milder than mild. (Mentally adding travel-size hot sauces to my TSA list.)

Beyond recognizing the different peppers used in salsas and hot sauces and knowing that I liked some more than others, I never really thought about what makes hot sauce, until I spoke to Matt Beeson, hot sauce enthusiast and creator of Swamp Dragon Hot Sauce, the world’s only liquor hot sauce.

Say what? Liquor in hot sauce? Sure, we’ve all washed down some hot sauce with a chaser, but IN the sauce? Why not?

Well, Beeson has a great reason why.

Vinegar is often the ingredient of choice for most hot sauces to make it self-stable.

But the vinegar can leave a puckery taste.

Beeson decided to use alcohol instead, but not only as a preserver. The alcohol actually lends a smooth flavor to the hot sauces, which come in ouzo, dark rum, bourbon, tequila and (my favorite) vodka.

So Beeson sent me a sample package – along with a couple packages of Rice Krispies Treats. Okay … ? Because Beeson doesn’t think hot sauce needs to be confined to entrees. When he holds samplings at trade shows, he always includes something sweet.

“I would love to put you through the paces as if you were at my booth at Fancy Foods,” he said. “We could do a full-blown demo by phone. You’ll need some Chickfil-A nuggets or whatever else you might like to try with hot sauce, plus your old standby hot sauce.”

I couldn’t resist. The Swamp Dragon hot sauces arrived and I called him, with chicken nuggets (I prefer our local Lucky Wishbone nuggets), the Rice Krispies Treat

and, because I like hot sauce with eggs, a hard-boiled egg.

I was pretty sure I’d like the Swamp Dragon sauces with the nuggets and egg, but the Rice Krispies Treat? W.O.W. “Do you miss the vinegar?” he asked earnestly.

Seriously, no. I could taste notes of the various liquors and the sauce definitely had the right heat. Now the vodka Swamp Dragon is my main go-to hot sauce on my eggs. I’ve used the dark rum on pork chops.

I even put some tequila Swamp Dragon on some leftover turkey. I have yet to try it on ice cream, which Beeson recommends.

Beeson said the company’s working on pina colada and chocolate bourbon sauces, the latter of which adds depth to mole sauce. Sign me up!

And don’t worry about the alcohol content in Swamp Dragon, Beeson stressed. It’s not enough to get anyone drunk and the product is safe for all ages. GN

Sufresca Accelerates Its Green Solution to Reduce Waste and Use of Plastic Tel Aviv-based AgriTech start-up Sufresca, Ltd. is breathing new life into the global pursuit to fight food waste and plastic use. The company optimized its invisible edible coating designed to extend the shelf life of fresh produce and expand its use to fit a range of fresh fruits and vegetables.

Sufresca also shares the business model for its simple plugin system to benefit retailers and growers.

Sufresca developed an edible, biodegradable, waterbased emulsion composed of wholly natural food ingredients and inbuilt with advanced modified atmosphere properties, according to the company. When applied to a fresh fruit or vegetable, the solution creates a breathable coating.

Minute disruptions within the coating act as a partial barrier that allows for optimal gas exchange, which slows down the post-harvest maturation and ripening

processes and subsequent degradation and decay. It also solves the problems that come with using impermeable sealants.

This sustainable solution can extend shelf life by up to several weeks, saving plastic packaging and extending shipment time, according to the company.

This drastically reduces loss of fresh produce on-route as well as inshop waste.

“The chaotic structure of our coating was inspired by the cuticle structures that naturally layer plants to protect them from extreme environmental conditions and from water loss,” said CEO Efrat Boker-Ferri.

Sufresca developed a high-feasibility business model for straightforward application of its solution into existing systems, which makes the coating solution an attractive, highly scalable and convenient option for producers, distributors and exporters of fresh produce in the early stages of the supply chain, but can also be applied at the later stages.

“Retailers and packaging houses are seeking cost-effective solutions to reduce waste and are kind to the planet,” BokerFerri said. “Our natural formula can be easily integrated into existing industry equipment, is adaptable to the various coating techniques and is completely safe to use. While we do offer a range of support services and guidance, our system is very straightforward to implement, eliminating the need for Sufresca personnel to be on site, increasing its affordability.”

The current production of food is enough to feed the world population twice over, according to the company. Yet hunger remains a global epidemic. Food waste is a key contributor, as well as to the problem of green gas emissions.

Spoilage causes 40 to 60 percent of fruits and vegetables produced worldwide to be lost or wasted even before reaching consumers.

Sufresca’s post-harvest solution is poised to change the game for fresh produce storage from “farm to fridge,” as well as for reducing plastic use, according to the company.

Founded in 2020, Sufresca, Ltd.’s green solution is the result of a 15-year R&D effort led by the start-up’s CSO, Prof. Amos Nussinovitch, in his lab at the Faculty of Agricul-

ture, Food and Environment at the Hebrew University in Jerusalem. The research team collaborated to develop a sustainable solution for fresh produce, notoriously challenging to coat. The team achieved its first proof-of-concept for highly perishable peppers known to be sensitive to weight loss.

The team was determined to find an allencompassing formula that could be adapted to a broader spectrum of fresh produce. This meant going against the grain of traditional research perceptions that would render such a feat almost impossible, largely due to the diverse botanical nature of vegetables and fruits.

“Each vegetable has its own unique traits,” Nussinovitch said. “In our search for the common denominator that connects the plant kingdom, these physiological distinctions had to be addressed.”

The long lockdown period effectively closed the Sufresca team in the lab. While this put the brakes on the company’s marketing plans, it allowed it to boost R&D efforts. The company reached a breakthrough of optimizing its proprietary system to be applicable to different varieties of cucumber, mango, avocados and more, with just minute nuances in the composition. GN

10

GOURMET NEWS

Splash Beverage Group, AB One Sign Distribution Agreement for Splash Brands Splash Beverage Group, Inc., a portfolio company of leading beverage brands, has announced that AB One, a network of corporately owned distribution operations, will expand the availability of Splash Beverage’s TapouT performance drink, Copa di Vino wine by the glass and Pulpoloco sangria throughout its entire network.

The AB One distribution network will cover large new markets for the Splash brands incremental to those independent Anheuser Busch wholesalers previously gained in the Copa di Vino acquisition in December 2020. AB One’s distribution organization covers key U.S. markets including New York, Boston and Los

Angeles.

AB One is owned by AB-InBev, which purchased Anheuser-Busch in 2008. AB One serves approximately 50,000 accounts including retail stores, restaurants, bars and venues across multiple states.

TapouT is an international lifestyle brand that has been at the forefront of mixed martial arts since its inception in 1997. TapouT beverages include a complete line of high-performance sports drinks. TapouT Performance features an advanced performance formula that delivers hydration and cellular recovery benefits and restores what the body loses through physical exertion with six key vi-

tamins, three antioxidants and all five electrolytes.

Copa Di Vino is the leading producer of premium wine by the glass in the United States. A ready -to-drink wine glass that can go anywhere without the need for a bottle, corkscrew or glass.

Premium Pulpoloco sangria is crafted and imported from Spain. It is a light-bodied, fruity and refreshing sangria made of a blend of Spanish ingredients. The product is aseptically filled and packed in a unique eco-friendly CartoCan, which allows for the true flavors of authentic Spanish sangria to show and extends shelf life without adding any preservatives. GN

Gourmerica Invests in Dave’s Gourmet to Expand Offerings Gourmerica, Inc. has made an investment in and formed a strategic partnership with specialty food company Dave’s Gourmet LLC, with David Neuman joining Dave’s Gourmet as president.

Founded in 1993, Dave’s Gourmet is a pioneer in the super-hot segment of the hot sauce category. Its portfolio includes the iconic Dave’s Insanity Sauce, which formerly held the title of the “world’s hottest sauce,” as well as Ghost Pepper Hot Sauce, Scorpion Sauce, Carolina Reaper Sauce and others.

Dave’s Gourmet recently launched a line of premium creamy hot sauces with a medium heat level, savory flavor and a mouthfeel achieved through high-speed

whipping of the ingredients. The line consists of three flavors and corresponding colors: Garlic Red Pepper (red), Roasted Jalapeño (green) and Citrus Ginger (orange). These sauces are vegan, gluten free, non-GMO and made in the USA. Dave’s Gourmet is also a leader in the premium pasta sauce segment with awardwinning offerings including Organic Hearty Marinara, Organic Red Heirloom, Butternut Squash, Wild Mushroom, Aged White Cheddar Alfredo and other pasta sauces.

Dave’s Gourmet serves retail and foodservice customers globally and sells products through e-commerce channels.

Dave Hirschkop, founder of Dave’s Gour-

met, will continue driving food innovation strategy and focus on the pipeline of new offerings. Neuman will assume day-to-day leadership activities. Neuman has had a long career in the specialty and natural foods industry, most recently serving as CEO of Gaea North America, a manufacturer of premium Greek extra virgin olive oil and other specialties, and president of Lucini Italia, a leader in the Italian extra virgin olive oil and gourmet pasta sauce categories. Neuman is an expert on olive oil, having written a book on the subject, and serves as a judge at olive oil competitions around the world.

Gourmerica’s expertise and capital will help Dave’s Gourmet accelerate its growth and continue with its mission to provide innovative food products. Gourmerica will also be focused on supplementing Dave’s

Kingfish Makes Progress on Permitted U.S. Precision-Aquafarm The Kingfish Company, a pioneer and leader in sustainable land-based aquaculture, has purchased land for its new facility in Jonesport, Maine. Upon completion, the facility will serve as Kingfish’s first production facility in the United States as the company looks to replicate its successful operation in Europe and establish significant local sustainable seafood production for U.S. retailers and foodservice.

The purchase follows approval of two final permits from the State of Maine Department of Environmental Protection earlier this month that enable Kingfish Maine to advance to pre-construction design and engineering on schedule. Both critical water-side permits were obtained earlier during 2021.

“Today, Kingfish Maine is one step closer to achieving fully operational status, and we are ready to build on our proven blueprint, and scale our technology locally to service our network of distributors nationwide,” said Ohad Maiman, founder and CEO of The Kingfish Company.

Kingfish Maine is a wholly owned subsidiary of The Kingfish Company, the largest yellowtail kingfish producer in the European Union, and will deploy the same advanced technology and operational excellence proven in the Netherlands as it hopes to become the largest producer of yellowtail kingfish in the United States once the Jonesport facility is operational.

In recent months, Kingfish confirmed a

U.S. nationwide retail partnership with Whole Foods to sell the company’s yellowtail product at all locations across the country.

The Kingfish Company’s main product at present, the yellowtail kingfish (also known as ricciola/hiramasa/greater amberjack) is a highly versatile premium fish species, well known in Italian and Asian fusion cuisines.

Its products are certified and approved as sustainable and environmentally friendly

by Aquaculture Stewardship Council, Best Aquaculture Practices and British Retail Consortium. It was winner of the 2019 Seafood Excellence Award and it is recommended as a green choice by Good Fish Foundation. GN

//

JANUARY 2022

350 GNS Stores Pick Up Alkaline88 Products Arizona-based Alkaline Water Company Inc., the country’s largest independent alkaline water company, announced its products will now be sold and distributed through leading global health and wellness retailer, GNC. Alkaline88 1-liter and 2-liter bottles will be available in the refrigerated cooler section of 350 of the top U.S. retail locations of GNC. “Sales of our single serves continue to grow, building on a record quarter for cases sold,” said Ricky Wright, president and CEO of the Alkaline Water Company. “Being in GNC’s coolers will be a great way to add momentum to our single-serve sizes.

“In brick and mortar retailers, more single-serve beverages are sold in grab-and-go coolers than any other location. Alkaline88 has proven itself to its clients as a brand with tremendous pull through and repeat customers. GNC has thousands of locations across the country, and we believe this is an opportunity for significant expansion with GNC.”

Canada’s Préval Ag Acquires U.S. Meat Provider J&G Foods Préval AG, the international agri-food company headquartered in Quebec, has acquired the assets of J&G Foods. Located in Sutton, Massachusetts, J&G is a custom and specialty case-ready fresh meat provider specializing in quality, portioned organic and grass-fed beef, organic and natural chicken, natural pork and beef, and a variety of marinated and value-added meats.

Préval AG is owned and operated by the Quebecbased Fontaine family and controls food production “from farm to fork.” The agri-business generates $575 million in sales and employs more than 1,400 in Canada, the United States and South America.

Fabien Fontaine, Préval AG president and founder, said J&G would join Préval AG’s six other meat companies, including Montpak International in Canada and Catelli Brothers in the United States that provide veal, lamb and beef processing and packaging to retail and foodservice customers throughout the Americas.

J&G Foods President Bill Leva is now CEO and will continue to lead the new company, along with the current management team. Tony Catelli, president & CEO of Catelli Brothers, will be president of J&G 2021 and manage Préval AG’s entire U.S. meat operations.

Imperial Dade Acquires Nichols, Expanding Midwest Presence Imperial Dade, a leading distributor of food service packaging and janitorial supplies, has acquired Michigan-based Nichols Paper & Supply, which represents the 43rd acquisition for Imperial Dade under the leadership of Robert and Jason Tillis, CEO and President of Imperial Dade, respectively. Financial terms of the private transaction were not disclosed.

Headquartered in Norton Shores, Nichols is a leading distributor of janitorial supplies and industrial packaging run by Mike Olthoff, his family and their executive team. With 85 years of experience, the company has built a strong reputation for its knowledgeable sales force, wide breadth of products and high-touch customer service.

The addition of Nichols will significantly strengthen Imperial Dade’s existing presence in the Midwest and improve reaching customers coast to coast. The Imperial Dade platform will operate roughly 100 facilities across the country and solidify its position as the national leader in specialty distribution. By leveraging Imperial Dade’s market leading platform, Nichols’ customers can expect the same service coupled with an even greater offering of products and solutions.

Founded in 1935, Imperial Dade serves more than 70,000 customers across the United States and Puerto Rico. Since CEO Robert Tillis and President Jason Tillis assumed their roles in 2007, the company has grown both organically and through acquisitions to become a leader in the food service packaging and janitorial supplies industry.

12

GOURMET NEWS

//

JANUARY 2022

Ohio-Based Main Street Gourmet Invests in Wisconsin’s Meurer Brothers Bakery Ohio-based Main Street Gourmet has acquired and formed a partnership with Wisconsin-based Brothers Bakery.

Main Street Gourmet, which owns and operates Main Street Gourmet (Akron, Ohio) and Biscotti Brothers (Greensburg, Pennsylvania), is a family of premium wholesale bakeries serving in-store bakery, restaurant, club and convenience customers.

Meurer Brothers Bakery is a third-generation manufacturer of premium pastries (mini danish, traditional danish, French Crème coffee cake and turtle cookies), pri-

marily for the ISB channel.

Meurer Brothers Bakery was founded in Fond du Lac by Dave and Mike Meurer in 1993 with family roots in baking back to 1929. The business has experienced consistent growth by bringing its premium danish to ISB customers across the United States. The company’s artisanal approach sets it apart, including making fillings and toppings in-house from scratch.

Main Street Gourmet is a custom wholesale bakery providing frozen baked goods, including muffins, cookies, granola, brown-

ies and bars, icings and other sweet goods to retail ISB, restaurant, and convenience customers across the United States. MSG operates out of an SQF-certified 68,000 square foot manufacturing facility with approximately 160 employees in Akron.

Biscotti Brothers was founded in 2003 and joined the Main Street Gourmet family in 2020. Biscotti Brothers is a wholesale bakery that produces specialty cookies, with an emphasis on biscotti and pizzelle, and is sold to retail ISB customers and other retailers across the United States. Bis-

cotti Brothers operates out of an SQF-certified 60,000 square foot manufacturing facility with approximately 60 employees in Greensburg.

Founded in 1993, Meurer Brothers Bakery is a wholesale bakery that produces mini danish, traditional danish, French crème coffee cake and turtle cookies, selling primarily to the ISB channel. Meurer Brothers Bakery operates out of an SQFcertified 20,000 square foot manufacturing facility with approximately 50 employees in Fond du Lac. GN

Bunge Announces Science-Based Targets to Reduce Greenhouse Gas Emissions Missouri-based Bunge, a global leader in agribusiness, food and ingredients, has announced science-based targets, highlighting its commitment to reduce greenhouse gas emissions within the company’s operations and throughout its supply chains.

The announcement followed a joint statement by Bunge and other agriculture leaders at the United Nations Climate Change Conference to accelerate industry action toward fighting climate change.

“This not only reinforces our focus on making real progress toward climate action in our operations and across our value chains, it also further enables growth op-

portunities into new markets for our company,” said CEO Greg Heckman.

The company will make significant enhancements across its global operations, promote decarbonization through regenerative farming practices and enhance shipping and logistics to achieve these targets.

A substantial portion of the emissions reduction within its supply chains is expected to be driven by Bunge’s commitment to achieve deforestation-free supply chains by 2025 – the earliest deadline in the industry.

Bunge’s ambitious targets are supported by the company’s decades-long history of

enhancements to its operations, investments in renewable energy sources and its strong relationships with value chains partners. The new science-based carbon emissions targets include an absolute reduction of Scope 1 and 2 greenhouse gas emissions of 25 percent by 2030 from a 2020 baseline year and an absolute reduction of Scope 3 greenhouse gas emissions of 12 percent by 2030, from a 2020 baseline year “We remain focused on creating clear and measurable paths to achieving our sustainability goals and supporting the decarbonization of the industry,” said Rob Coviello, chief sustainability officer and

government affairs. “Our new sciencebased targets, which are supported by our board of directors, demonstrate our commitment to providing low-carbon and deforestation-free products to our customers, supporting the development of next-generation renewable fuels and deepening our approach to sustainability in our operations and across our value chains.”

The new climate targets have been validated by the Science Based Targets initiative, a global leader in helping companies transition to a lower carbon economy through tangible commitments and ambitious emissions reduction targets. GN

Plant Based

break into the market and grab shelf space, he said.

“It’s showing them they have something to offer, to see themselves as leaders of the industry and taking that initiative.

“A company as big as Nestle doesn’t need to change who they are, but it’s the little things that affect our work in a big way. Vegan KitKat just came out. There was the news flash – vegan KitKat – now someone might try a vegan product and they’re not stepping out of their comfort zone too much.”

Of course, the plant-based burger cate-

gory has been grabbing most of the headlines, but consumers should expect more innovation into other proteins such as plant-based chicken and seafood, Davis said.

“There’s so much room for growth there,” Davis said.

Companies including Conagra’s Gardein brand, which spans from frozen foods to canned soup, are jumping in with alternative meat food products.

Davis also said the condiments on those veggie burgers are an expanding market, from the buns to the cheese.

“It’s a natural progression that takes things one more step farther from the center of the plate,” he said.

Building on the ethnic culinary trend, consumers can expect offerings that include vegan boxed pad Thai.

“We’re seeing the need for convenience foods, hardy meals that you can make quickly, but feel good about after,” he said.

Plant Based World Expo North America is planned for Sept. 8-9 at the Javits Center in New York and the European expo is set for Nov. 30-Dec. 1 in London. GN

bring smiles to eaters of all ages. Belgian Boys delivers whimsical packaging, indulgent flavors and a healthy dose of fun to stores across the United States.”

“I was in shock,” Gotlib said, recalling when she heard about the honor. “They get me. I get them. It’s really nice and I’m very inspired to be with all of the other women.”

Gotlib doesn’t take full credit for Belgian Boys’ growth, giving kudos to the entire team.

“We’ve really grown in the past few years, especially the five before the pandemic,” she said. “We have amazingly talented people. When you’re surrounded by people smarter than you are, what you can do is learn from them.”

Innovation continues, which will be seen in February with the company’s signature product, Stroopwafel, getting upcycled.

“Usually there are a lot of crumbs that go to waste,” Gotlib said. “We took the crum-

bles and made them into new stroopwafels.

We believe it’s one of our best products we’ve ever launched.”

Yet Gotlib’s influence on the company from the beginning is undeniable. Even though she came from a fashion design background, she had the expertise to help launch the food products.

“You can’t just put a waffle wrapper on a shelf,” she said. “It’s got to look nice and there needs to be a story behind the branding, which was my work. So I was helping at night doing packaging design.”

Soon, she left the stressful fashion world behind to work with her husband on Belgian Boys, at first on a trial basis in marketing.

“We thought, why don’t we work here together, and if it doesn’t work out, let’s try something else. We balance each other out.

He’s the visionary entrepreneur, but doesn’t do product branding. My strengths are

strategics and prioritizing.”

That balancing includes community support.

In partnership with the Percy Foundation, Belgian Boys participates in The Birthday Party Project, which brings celebrations to children experiencing homelessness either in person when possible or via packages.

“And when COVID started,” Gotlib said, “we started sending boxes to hospitals for people on the front line as a thank you to healthcare workers.”

Letters and emails expressing gratitude came pouring in. One person wrote, “I just came out of a 58-hour shift. It was such a hard day and this is the best thing I’ve had all day.”

“I think of these people, ‘You’re saving lives,’” Gotlib said. “I just sent you a waffle.

But that’s the power of such a small thing as a waffle. Not only does it help with the hunger, but the mental health as well.” GN

Continued from PAGE 1 movement from being driven by passionate activists to industry leaders.

“We want to be leaders on a mission as well as show a business opportunity to see deeper into the reason why we’re here,” Davis said. “That’s why it’s so far reaching that everyone on the planet continues to have a planet that’s habitable and healthy.”

The expo empowers smaller brands to

Belgian Boys Continued from PAGE 1 it’s a problem. We don’t take ourselves too seriously.”

Gotlib’s work ethic and Belgian Boys’ success haven’t gone unnoticed. Gotlib was among 27 women business leaders chosen for the EY Entrepreneurial Women North America Class of 2021. For 14 years, the program has identified women entrepreneurs leading successful organizations. It provides access, advisers and resources to help grow their companies and become leading market innovators. Gotlib was the only food CPG leader to be selected.

“Belgian Boys is on a mission to turn up the happy, one treat at a time,” according to EY. “From breakfast to after-dinner dessert, the business makes goodies that

14

Better-for-You Continued from PAGE 1 products. But the trend began long before the pandemic. In a survey released in March 2020 that included Gen Z, Gen X and Baby Boomer consumers, market research company GutCheck found more than half of consumers read ingredient labels and half said the quality of ingredients is important, second only to taste.

While “better-for-you” is a vague term that can cover a wide variety of claims, GutCheck said, 65 percent of consumers buy such products – a target audience that can’t be ignored.

The Specialty Food Association’s Trendspotter Panel included plant-based comfort food and functional foods as two of the five hot trends foreseen for 2022 in the $170.4 billion specialty food industry.

“As we head into a second year of the COVID-19 pandemic, comfort is an overriding theme,” said Denise Purcell, vice president of content and education. “The events of the past 18 months have consumers seeking out familiar and comforting foods and beverages, but often with a twist for some excitement, or with specific diets and health concerns in mind.”

SFA expects to see even more products such as plant-based patties, pea-protein based crumbles to use in tacos and tenders and nuggets made with Chilean seaweed, which were plentiful at SFA digital events including Fancy Food 24/7. Functional foods such as functional gummies, oils marketed as cosmetic oils to drink or use topically for the complexion, drinks that paired mango with collagen for protein and potential beauty benefits and turmeric for anti-inflammation and a butterfly pea flower extract (high in anthocyanins, which are linked to anti-aging for the skin) were also common sights at the virtual events.

Both Kukoff and Lewensztain initially took their products to farmers markets before launching nationally online and with retailers.

Timing wasn’t on Kukoff’s side as his push to retailers came in February 2020.

With high hopes of presenting Nutsóla at Natural Food Expo, Kukoff’s hopes were dashed when the pandemic led to its cancellation. Yet he had confidence that his product could grab a share of the better-foryou market.

“The worst time in history to launch,” he said with a laugh, “but it turned out great.”

GOURMET NEWS Nutsóla products are sweetened with dates, rather than added sugar, sugar alcohols (erythritol), stevia or artificial sweeteners. The plant-based, gluten-free, non-GMO ingredients are clearly labeled.

The company just launched date-glazed cashews in addition to its lines of superfood bites and mixes.

Kukoff knew having a healthy product and transparency weren’t enough to grow the company.

“People care more now about their health and what they put into their bodies, but learning is part of the evolution,” he said. “Educating consumers is one of the hardest things to do from a small business perspective.”

As with many small business ventures, Nutsóla has deep family roots, inspired not only by his grandfather’s baking, but his father’s longtime quest to get healthier and eat healthier foods.

“As a kid, I never ate fast food,” Kukoff said. “My dad just wanted to eat cleaner and avoid added sugars, which really hurt your energy levels.

“I’ve always been into sports and was conscious about what I put into my body, especially sugar,” he said. “Too much of anything is not good for you. One thing I tell people when you eat products sweetened with dates, you don’t feel the energy crash that comes with sugar.”

Creating an energy bar without the sugar rush and crash was also important to Lewensztain, as was making sure the product fit keto protocols.

“We hit across the metrics,” Lewenzstain said of Keto Kick. “It checks all the boxes – it’s organic, there are only six ingredients, no sugar or sugar alcohols and has 95 milligrams of caffeine, which is equal to a cup of coffee.”

That’s It. uses Fair Trade single-origin Ethiopian coffee beans in its Keto Kick bars, which are also USDA Organic certified in addition to the keto certification.

And, unlike a cup of coffee, Keto Kick is more portable – a slim, short bar that fits easily into a shirt pocket or purse.

“The feedback from customers is that they like the energy aspect as well as being one of the cleanest keto products. You don’t need a beverage for that kind of kick – and they really do have a lot of kick.”

Whether it replaces the first cup of coffee, the second afternoon coffee, the afternoon pick-me-up, Keto Kick is a convenient snack with many applications, he said. It comes in chocolate and vanilla.

With children and Americans’ fruit consumption in mind, That’s It. produces clean ingredient fruit bars – with real fruit – in a variety of flavors, in addition to fruity probiotic bars, truffle treats and flavored Crunchable snack packs.

“I think at the end of the day, it comes down to convenience,” he said. “Our job is to create awareness of products that are

convenient.”

The education starts early, he said.

“People are more inclined to try something and take it home or to work and schools if you create an awareness at an early age and understand that something good for you can be tasty and fun, so you can enjoy it as well.”

Retailers are more inclined now to include better-for-you products on their shelves and e-commerce is growing, especially in wake of the pandemic when in-home purchases became the norm, he said.

“I’m excited to see where the industry goes in the next year,” Lewenzstain said.

The trend certainly sees no signs of slowing. GoodPop Frozen Pops saw double-digit sales growth since it adapted to a plant-based recipe in 2020.

The plant-based food market more than doubled in 2020, with sales rising by 27 percent up to $7 billion, according to the Plant Based Foods Association and The Good Food Institute. (See our separate story on plant-based foods on the front cover.)

SPINS data show that plant-based novelties (any treat on a stick, cone or sandwich) grew by 35 percent in 2021, gaining ground rapidly in the total novelties category.

GoodPop expanded its reach with more shelf space in national grocery stores as well as expanding its e-commerce and delivery availability.

“Nearly half of GoodPop’s growth is being driven by people who are buying betterfor-you frozen treats for the first time,” said Rahul Shah, GoodPop’s president and COO. “Besides our product innovation, we are listening to customer feedback, and working with retailers and platforms to make GoodPop available to more people via presence in more places beyond grocery store shelves, like online menus for instant delivery. This is bringing non-dairy and vegan options to more people.”

GoodPop also updated its packaging, calling attention to its “Pledge Good. Do Good.

Feel Good.” mission and its Pledge Good Foundation.

Good Foods, which makes plant-based dips and other better-for-you products, secured former professional race driver Danica Patrick as its brand ambassador.

Patrick will be making media appearances, including a commercial for Good Foods’ guacamole line, and support the brand on social media with promotions and giveaways.

//

JANUARY 2022

Alkaline Water Company also secured a celebrity endorsement, with NBA legend Shaquille O’Neal joining its advisory board.

The Arizona-based company announced its Alkaline88 1-liter and 70-ml bottles have expanded into more than 100 retail locations in nine major U.S. airports, just in time for the resurgence of air travel.

Even Utz Brands, which is best known for its guilty pleasure salty snacks, is jumping on board, acquiring RW Garcia, a fam-

ily owned and operated artisan maker of high-quality organic tortilla chips, crackers and corn chips. All RW Garcia products are non-GMO verified, certified gluten free, low sodium, kosher and free from artificial additives or preservatives.

In late 2021, Eat Me Guilt Free launched a line of brownies as well as a “Free Delicious” campaign designed to educate consumers about healthy yet delicious snack alternatives.

“Consumers are growing increasingly savvy about what goes into the foods they eat,” said CEO and founder Cristie Besu.

“For so long, there were limited options on grocery store shelves, and most didn’t taste good. Now, there’s a revolution taking shape in society where consumers have a wider range of better-for-you food options that taste good.

“We have worked hard to solve this issue and help consumers feel less restricted and more open to enjoying the everyday foods they love, without sacrificing taste. We want to make an impact in the food industry through a more creative and relatable lens.”

In addition to the brownies, the company’s product line includes tortilla wraps, protein bread, cakes and cookies.

Coming soon to the better-for-you snack category are Dream Pops, adding confectionery snacks to its frozen plant-based, low-calorie pops and bites. The company promises a line of American cult classics, including self-stable confections and desserts.

Dream Pops saw its top-line sales increase by 300 percent between 2020 and 2021, thanks in large part to the pandemic trend for indulgent and nostalgic treats.

CEO and co-founder David Greenfeld said the confectionary treats will be made similarly to the company’s core frozen treats, which are made with coconut sugar and plant-based ingredients. GN

PRIVATE 2022 A SPECIAL SUPPLEMENT OF GOURMET NEWS

The King of Snacks Leads the Industry in Private Label

Bazzini Offers Turnkey Program for Private Label

By Kevin Allen, International Sales and Marketing, Snak King

Snak King has been a leading producer of quality snacks since 1978, with diversity in private label capability that is unparalleled in the industry today. From product development to packaging and logistics, expertly staffed R&D and sales teams are ready to serve your needs and capable of handling the highest capacity demands of any customer in the U.S. or abroad.

Snak King has two high-volume production facilities strategically located in City of Industry, California, and Freeport, Illinois, with nearly 1,000 employees company wide. Snak King World headquarters and our new distribution center are located in City of Industry, California.

Trust Snak King to bring your private brand opportunities to reality, whether it’s our wide range of tortilla chip styles, including rolled tortilla chips and new grain free, potato chips, extruded puffed snacks including pea and lentil crisps, pellet snacks (veggie-flavored

Booth #F2215

Bazzini offers a complete turnkey program for private label manufacturing. Product development, design work, packaging, product fulfillment and storage are available. Bazzini can offer any or all those segments. Depending on the customer, Bazzini can take full responsibility for the product development or collaborate directly with a customer’s formula, making it to their specifications.

The Bazzini team consists of individuals who are highly adept in achieving a taste or specific product profile and at being able to design and implement customer-specific items. With a far-reaching product range that includes chocolate items; nutritional, cereal and power bars; caramels; cups; mints; nut clusters and crunches, as well as fine and promotional boxed and bulk chocolates, the company’s production floor is laid out for maximum efficiency.

The ability to produce high volumes of a wide range of products means being able to package those products efficiently for the market. The available pack styles are endless and range from boxed chocolates to tins, specialty seasonal packs, gift baskets, gift towers and singleserve consumption items. Bazzini can produce every type of pack and wrap style in use today, Continued on Page 12

Continued on Page 12

STAR Light Tasting Olive Oil When it comes to originality and authenticity, there is no better ally than STAR. STAR delivers quality to consumers with its premium, 100 percent, cold-pressed olive oils for everyday use. STAR’s extensive portfolio includes popular olive oils for chefs and home cooks alike.

Offering transparency and authenticity, STAR is a long standing member of the North American Olive Oil Association, a non-profit organization that guarantees the oil’s purity and quality by ensuring the manufacture is compliant with the standards set by the International Olive Oil Council.

Driven by a love for healthy eating and olive oil, STAR strives to educate the consumer on how simple changes to lifestyles such as switching to STAR, mark the difference meal after meal.

Consumers’ preference for STAR’s Light Tasting Olive Oil is affirmed by its sales, rating it as “Best in Class” by Nielsen* (*52 weeks ending June 15, 2021).

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

Darrell Lea Chocolate Blocks and Balls Ranges

Darrell Lea is proud to announce the arrival of chocolate blocks and balls ranges to the United States in the spring of 2022. These products – filled with yummy, crunchy, gooey, chewy bits – are here to bring a smile to your day. The block range will include the Traditional Rocklea Road milk chocolate block, smooth and creamy plain milk chocolate block, milk chocolate peanut brittle block and last, but not least, milk chocolate caramel craving block. The balls range will include the milk chocolate chewy caramel balls and milk chocolate chewy raspberry balls.

The new chocolate ranges will be non-GMO, 100 percent palm oil free as well as 100 percent cocoa raw material that is sourced sustainably. Darrell Lea loves making chocolate. And now Darrell Lea is proud to partner with the Cocoa Horizons Foundation, sourcing sustainable cocoa for its entire range of chocolate goodies. Darrell Lea knew this had to change.

In 2018, the company made the decision to source 100 percent sustainable cocoa. To do so, Darrell Lea turned to Cocoa Horizons, whose award-winning cocoa sustainability program creates real change. Since then, Darrell Lea has not looked back.

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

P 4

PRIVATE 2022

www.gourmetnews.com

New Seasoning Blends and Packaging Options From The Spice Lab The Spice Lab is introducing new seasoning blends and packaging options for private label at the PLMA Expo in Chicago, booth #F1632. From Shrimp and Crab Boil seasoning and an Italian Collection gift set to a selection of North African, Middle Eastern and Asian spice mixes, all of the company’s products are all-natural and OU Kosher. Small, round glass jars with ceramic grinder tops and resealing pouches provide new packaging options to serve the company’s numerous private label customers.

A woman-owned, family-run business, The Spice Lab specializes in creating exclusive, custom seasoning blends, offering numerous packaging options and low minimums. Its innovative packaging designs offer maximum flexibility – from small bags and stand up pouches to glass jars, tins, plastic containers, gourmet gift sets and freestanding store displays.

The company’s extensive selection of pre-

mium seasoning blends and organic spices gives customers a convenient, one-stop resource to enhance their spice aisle offerings.

Adding international blends that capture the flavors of the regions give consumers a convenient way to experience new cuisines, without the need to create their own complex spice mixes.

Founded in 2009, The Spice Lab has been recognized for the eighth consecutive year as one of the 2021 Top 75 Women-Owned Businesses in Florida (ranked #18) and named to the 2021 Inc. 5000 list of America’s fastest-growing private companies for the fifth time. Other accolades include being named to the Entrepreneur360 list, Florida Companies to Watch by GrowFL and the South Florida Business Journal’s 2017 Business of the Year for $3 to $25 million in revenue.

In 2021, the company expanded its SQF certified production facility in Pompano Beach, Florida, adding 50,000 square feet to

Innovation Misunderstood, Overlooked, Approached Wrong, Expert Says

By A.J. Flick There’s one big problem getting in the way of innovation.

“Nobody knows what it means anymore,” said Natalie Taake, senior innovation manager for Kroger.

“Businesses are always so focused on strategy, tactics and roadmaps. Innovation ends up feeling like a really fluffy word.”

Taake spoke on “How to Prevent Innovation” at the fall summit for My Private Label, which was rebranded as the Retail Brands Institute during the conference.

“No organization is actively trying to prevent innovation,” Taake said. “But innovation gets overlooked as a powerful weapon.

Over time, innovation gets deprioritized as lip service, a fluffy, overused word.”

Taake discussed “five simple steps on how innovation dies in an organization.”

“Step 1, trying to make everybody happy,” she said. “By failing to realize the one-sizefits-all solution is no longer relevant in a fragmented market, we miss the opportunity to meet consumers’ individualized needs by dumbing things down, trying to make every-

one happy and then no one is happy.”

For instance, Kroger used its private brands to reach consumers who like spicy ranch flavors on several levels, with its Kroger brand sriracha ranch dressing, Private Selection fire roasted poblano ranch and Simple Truth spicy ranch dressing.

“Step 2,” she said, “swing with the pendulum. Confusing innovation with new product development puts you at risk of being late to the market by not anticipating the future needs of consumers.

“The pendulum always swings back,” she said, whether it’s Prohibition, the “good egg, bad egg” debate or grapefruit.

“One of the best examples in modern times is grapefruit. Twenty years ago, there were many grapefruit-flavored product launches. In 2006, there was noise about how grapefruit couldn’t be consumed by people who used certain heart medications. Everything stays flat until something happens in 2014. The lime crisis. I remember going into Kroger and there was not one single lime in the produce section.”

One of the industries affected greatly was alcoholic drinks.

“What did bartenders do? They started

Flavorchem, Orchidia Fragrances Launch Co-Branded Website After rebranding its flavor and fragrance divisions in January 2019, Flavorchem and Orchidia Fragrances recently launched a single, co-branded website that represents both divisions at www.flavorchem.com. The dual branding serves as a reflection of efforts to bring the two divisions closer together and leverages the strengths of each brand.

The new website has a modern design that aligns with the rebranded identity, retains the connection to the company history and legacy and shows transparency into the company by fea-

turing real photos of the facility, personnel and applications. Mouth-watering, visually stimulating photography and videos create a multi-sensory, fun experience for visitors and customers.

“We’ve made a significant investment in innovation, such as the opening of the SRS Center for Taste Innovation and clean-processing technologies, that we wanted to carry over to our website – our most visible external representation to reflect that refreshed identity,” said Laura Dembitzer, director of marketing and communications.

now total 125,000 square feet. Four highspeed production lines are being added to eight current lines, increasing production from 40,000 to 100,000 units per day.

The Spice Lab’s extensive product line includes top-quality salts, award-winning seasonings and rubs, premium organic spices, peppercorns, natural sugars, Himalayan salt shot glasses, cocktail mixers and drink rimmers and a wide variety of corporate gifts sold in grocery, gourmet and specialty gift shops, foodservice, club, major retailers, on Amazon and the company website at www.spices.com.

For more information, visit booth #F1632; contact Gary Oliver, National Sales Manager, at sales@thespicelab.com; or go to www.spices.com.

using grapefruit instead. I know a bartender who had a tattoo of a lime with ‘2014, never forget.’ A trend started in cocktail bars as they started using more grapefruit. The pendulum swung back hard and the market grew by 126 percent.

“Innovation means thinking ahead. Whoever is better prepared will win on shelves,” Taake said.

“Step 3, ask consumers what they want,” she continued. “That’s our job to know their unspoken needs.

“Take pumpkin spice. There’s no better example. This product flavor has been around for almost 20 years. Its success did not happen overnight.”

Yet early consumer testing didn’t foretell its popularity – quite the opposite.

“But startups didn’t stop there,” she said.

“They developed a product they thought tasted great and sure enough, pumpkin spice became something consumers either love or they hate. They’ve built a cult around this.

How many of you see pumpkin spice in your own home?

“Stop asking consumers what they want or believe they can articulate what they want to you,” Taake said.

“Step 4,” she said, “it’s everyone’s responsibility.

“If everyone is innovating, no one is innovating,” Taake said. “There are always fires to be put out. Without dedicated minds that

The site includes added technology and more functionality for an enhanced user experience.

“We wanted our website to be a tool and resource for customers to keep coming back to,” Dembitzer said.

One of the most significant new features involves adding a future customer portal that allows customers the ability to retrieve their own regulatory documents. The website will be an ongoing improvement project with evolving add-ons as the F&F enterprise continues to elevate and modernize its brand.

Brothers Salvatore and Phillip Sprovieri founded Illinois-based Flavorchem in 1971 with a focus on custom flavor creation for local establishments. From mixing syrups in their family basement, Flavorchem has grown from

n

JANUARY 2022

n

GOURMET NEWS

A Special Supplement of Gourmet News

PRIVATE 2022 Publisher Kimberly Oser Vice President of Sales Anthony Socci Production Manager/Art Director Yasmine Brown Senior Editor AJ Flick Associate Editor Jeanie Catron Customer Service Manager Susan Stein Senior Account Manager Marcos Morhaim Account Managers Alisha Dicochea Director of Operations Tara Neal Show Logistics & Distribution Hannah Stefanovich European Sales Enrico Cecchi PRIVATE 2022 is published by Oser Communications Group ©222 All rights reserved.

Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 www.gourmetnews.com Founder Lee M. Oser

are not focused on day-to-day business, innovation is going to go by the wayside. You need a dedicated, robust team with different skills.

“One thing that brings everything together, regardless of inspiration, thorough analytical data or observation is the ability to spot patterns where others can’t see something and predict the path forward,” she said.

“You need jacks and jills of all trades, people who like stepping out of their comfort zone,” Taake said.

“Step 5, make no mistakes,” she said. “By aiming for perfection and always playing it safe, you’ll never create anything transformative.

“It’s OK to get it wrong sometimes,” she said. “Pivoting is more important than perfection.”

Taake learned a concept from her father that she uses when talking about innovation.

“Innovation is your weapon,” she said, “a weapon that’s at least as good of a gun as your enemy’s.”

a modest two-person team to a global flavor and fragrance organization with more than 400 employees. The family-owned enterprise manufactures more than 5,000 flavors, fragrances and private-label food products annually.

In 2020, Flavorchem and Orchidia Fragrances formed a dedicated team to track and minimize its environmental footprint globally.

To achieve this, a critical first step was completed by linking multiple data sources, which allows the capability to easily track, chart and distill relevant data down into granular detail from an individual source level back to the corporate level for a global perspective. The company is focused on improving water and energy/gas consumption, emissions, waste generation and recycling initiatives.

P 12

PRIVATE 2022

www.gourmetnews.com

Bring Your Own Bucket: Airscape Insert Allows for Bulk Storage of Goods Montana-based Airscape, maker of coffee and food storage containers, has released an improved version of its Airscape Bucket Insert. The new insert fits larger buckets and features a nitrogen port, turning any round three-, five- or seven-gallon bucket into the best bulk storage solution.

The Airscape Bucket Insert uses the same patented technology as the inner lid of

Airscape’s storage containers, removing and locking out air, light and moisture to preserve the freshness and flavor of the contents.

“Our Airscape Bucket Insert allows anyone to turn a plastic bucket into an Airscape container for bulk storage – and using the new integrated port to flush the contents with nitrogen means whatever you’re storing in-

Fiorucci’s Charcuterie and Sandwich Variety Packs Fiorucci is the brand of specialty meats that delivers the true taste of Italy. For more than 165 years, Fiorucci has used old-world recipes to produce a full line of authentic Italian charcuterie meats, cheeses and premium snacking products using only handtrimmed cuts of premium pork and the finest

ingredients, then slowly aging them to perfection. Since 1850, the Fiorucci family has been creating authentic Italian meats, honoring the tradition of the Italian dinner table.

Fiorucci is now introducing the perfect variety packs to easily create and enjoy authentic Italian charcuterie and sandwiches. The

Gotham Greens, a pioneer of sustainable greenhouse-grown salad greens, herbs, dressings, dips and cooking sauces, is expanding its fresh foods line to include two new plant-based, dairy-free salad dressings: Vegan Ranch and Vegan Caesar.

Crafted with premium ingredients including its own greenhouse-grown basil, Gotham Greens’ new dressings transform these clas-

Gut health beverage brand Health-Ade, best known for its flagship kombucha, has launched a modernized version of its prebiotic soda line, Health-Ade Pop, formerly known as Health-Ade Booch Pop. The better-for-you soda features fresh packaging and new flavors and formulations, with six delicious options: Pomegranate Berry, Lemon Lime, Ginger Fizz, Strawberry

Ariston Specialties has announced CBD-infused Olive Oil. This product combines allnatural, full-spectrum, high-quality, Snak King (Cont’d. from p. 1)

chips), pork rinds, ready to eat popcorn, popped crisps, nut butter snacks, kettle corn, caramel corn or our popular nut clusters. Our packaging capabilities range from single serve, convenience and retail, all the way up to club sizes.

Bazzini (Cont’d. from p. 1)

ranging from hand-packed gift boxed assortments to lines equipped with robotic packaging. For high-volume form fill and seal needs, products are routed to high-speed baggers that can make pillow, gusseted and flat-bottom bags.

out sacrificing quality. For more information on Fiorucci’s charcuterie and sandwich variety packs, please visit Facebook, Instagram, YouTube and Pinterest.

Vanilla, Apple Snap and Juicy Grape.

Health-Ade Pop comes at a time when there's a groundswell of interest in gut health and its connection to overall health. Given this important trend, the shelf-stable soda rounds out Health-Ade's offerings, giving consumers an on-the-go beverage that supports gut health with a low-sugar, all-natural prebiotic formulation that meets growing

hemp-derived CBD oil produced in Connecticut with the Ariston family’s own production of extra virgin olive oil from southwest

GOURMET NEWS

Italian sandwich variety pack features slices of hard salami, pepperoni and Genoa salami in 6-ounce resealable packages. The charcuterie variety pack features delicate sopressata, prosciutto and Italian dry salami.

Both products are perfect for customers seeking convenience with-

consumer demand for a healthy soda with functional benefits.

Health-Ade Pop has a vibrant taste and bubbly fizzle, being flavored with organic ingredients and cold pressed juice. Notably, Health-Ade has opted to sweeten with only natural ingredients, such

Ariston CBD Infused Olive Oil

n

then release the handle to lock out air, light and moisture. The new insert also features an integrated nitrogen port to flush the contents with nitrogen gas and further preserve freshness and flavor.

The insert has many uses in the food industry and at home. Store green and freshly roasted coffee beans, hops and brewing grains, nuts and seeds, cannabis, grilling and smoking pellets, pet food and chicken feed and more. It can even be used for pickling or fermenting (with an airlock) or for temporary storage of food waste that will be composted.

sic American favorites into modern dressings and dips made with no added sugar and no gluten.

Vegan Ranch brings an indulgent peppery and umami point of view that combines expeller-pressed sunflower oil, black pepper, white vinegar and dried parsley. Vegan Ranch offers an herbaceous twist with tangy, zesty and aromatic tasting notes, perfect for

Health-Ade Pop

JANUARY 2022

side will stay fresh for longer,” said Jess Nepstad, CEO of Planetary Design, LLC, the company that owns Airscape. “While we originally designed the insert for coffee roasters and shops to store coffee beans in, we’ve seen them put to use in breweries, on farms and at home.”

The Airscape Bucket Insert is made of BPA-free, food-grade plastic and works in the same manner as the inner lid of Airscape’s storage containers, by inserting it into a round three-, five- or seven-gallon bucket (not included). Squeeze the handle and push down to the level of the contents,

dressing fresh salads, dipping vegetable crudité and drizzling on pizza and breads.

Create restaurant-quality Caesar salads in your kitchen with savory and creamy Vegan Caesar. Made with silken tofu, organic miso, Dijon mustard, extra virgin olive oil, capers, black pepper and organic soy sauce – instead of dairy and anchovies – this dressing brings a peppery kick and pairs well with crunchy lettuce varieties.

Founded in 2009 on the core principles of sustainability, quality and taste, Gotham

Gotham Greens Salad Dressings

n

Greece, resulting in a delicious and healthy elixir. It combines the health benefits and flavors of both the nutty, earthy CBD oil and the grassy flavor profile of Ariston’s Koroneiki extra virgin olive oil. This combination is ideal for salads, savory dressings and even

Quality – we get it! SQF Level 3 audits in both plants are consistently rated “Excellent.” With on-site continuous monitoring and inspections, our customers are confident that we understand the importance of quality and food safety systems, including HACCP-based food safety system, FSMA/USDA compliance, GMP

training and formalized verification, computerized recall and traceability system, on-site microbiological testing, allergen control system and others. Third-party certifications include SQF level 3, gluten free, certified organic by the U.S. Department of Agriculture, certified by the NonGMO Project, Kosher and Whole Wheat

The company’s end-of-the line solutions are equally expansive and encompass high speed box formers, sealers, end-loaded cartoners and shrink wrappers.

“Ultimately, when you’re a growing company you need to be positioned to turn on a dime, stay flexible and gear up to meet the diverse needs of a wide variety of potential

customers,” is the mantra of Richard Toltzis, chief operating officer of Bazzini. Toltzis is responsible for operating the Bazzini company and for the private label and contract manufacturing program.

The Bazzini company is one of the oldest nut companies in the country. Founded in 1886, its roots are strong in the New York

For more information, email cfa.marketing@ campofriofg.com or go to www.fioruccifoods.com.

Greens has been one of the leaders in the movement toward a more sustainable food system. The brand is focused on using fewer natural resources and reducing food waste by eliminating long transportation time and extending the shelf life of its fresh salad greens.

The new dressings are available at all Sprouts Farmers Market nationwide.

For more information, .gothamgreens.com.

go

to

www

as a touch of organic cane sugar and the superfood monk fruit, avoiding the aftertaste and potential adverse gut health implications of artificial sweeteners. Like all HealthAde products, Pop is certified organic, vegan, gluten free and non-GMO.

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

homemade pestos. It can be combined with Ariston’s vinegar, lemon juice, garlic and mustard to make an incredible salad dressing.

For more information, call 860.263.8498 or go to www.aristonspecialties.com.

Council.

You can count on Snak King and its 40 years of dedication to quality and expertise in the industry.

Visit Snak King at booth #F2215. For more information, go to www.snakking.com or call 626.363.7711. market but span nationwide. As the Bazzini and Barton’s retail brand line continues to grow, Bazzini has focused to continue to invest in automated technology and manufacturing capabilities.

For more information, .bazzininuts.com.

go

to

www

SUPPLEMENT TO

JANUARY 2022

GOURMET NEWS

®

T H E

B U S I N E S S

N E W S P A P E R

F O R

T H E

G O U R M E T

I N D U S T R Y

featured products

16

GOURMET NEWS

//

Napa Valley Naturals Avocado Oil Spray

Lioni Latticini Stracciatella Panna di Latte

The specialty food makers at Stonewall Kitchen have a passion for crafting quality products with only the finest ingredients across their exceptional family of brands.

Their new Avocado Oil Spray from Napa Valley Naturals continues this tradition by setting the gold standard for taste.

Carefully made by harvesting and pressing whole, tree-ripened avocados from Mexico, this sensational oil boasts a light, delicate flavor as well as a smoke point of 500°F that’s perfect for high-heat cooking.

Plus, the convenient nozzle allows for varied pressure release, which means the oil

Lioni Latticini, well-known producer of Fresh Mozzarella, Burrata and Bufala Cheese, proudly introduces Stracciatella Panna di Latte for sale in retail stores. This ultra-rich, creamy filling is the delicious of Lioni’s center award-winning burrata. This ever-popular fresh cheese is artfully crafted out of delicate shreds of pasta filata mozzarella and the finest authentic Italian cream.

More than a spread, this luxurious cheese is traditionally used atop pizzas, folded into seasonal salads and added to a favorite pasta dish. Lioni Stracciatella elevates the simplest dishes into sophisticated and elegant culinary presentations.

The sleek retail packaging reflects the product’s Italian authenticity and distinct

can be dispersed in a delicate drizzle, stream or fine mist to best fit the task at hand.

Ideal for grilling, sautéing and baking favorite foods with ease, this handy musthave can be used for everything from greasing muffin tins to lightly spritzing a tossed salad.

Stonewall Kitchen www.stonewallkitchen.com

Junior’s Coffee from White Coffee White Coffee has added Junior’s coffee to its family of licenses.

In 1950, when the Dodgers ruled Brooklyn and Nat King Cole ruled the airwaves, Harry Rosen set out on a mission to create a new restaurant where families could enjoy comforting food, lively conversation and fabulous desserts. He believed that in order to be a great restaurant in New York, you had to make a great cheesecake. So Mr. Rosen and his baker Eigel Petersen set to work perfecting “The World’s Most Fabulous Cheesecake,” a recipe that would later come to define the iconic “New York Cheesecake.” It wasn’t long before the

perfect pairing emerged: a slice of the world’s most fabulous cheesecake and a cup of Junior’s freshly brewed coffee!

As pioneers of the “bottomless cup,” the Junior’s philosophy has always been, “All you want, as you want it.” Today, Junior’s is proud to offer its freshly ground coffee available in Brooklyn Blend, French Vanilla, Salted Caramel, Hazelnut Torte and Pumpkin Pie in both 12ounce ground coffee bags and single-serve cups, to cheesecake lovers around the world.

White Coffee www.whitecoffee.com

OMG! Pretzels Nuggets OMG! Pretzels creates an elevated snacking experience with its “ridiculously delicious” gourmet flavored sourdough pretzel nuggets. As a women- and family-owned business, OMG! Pretzels prides itself on using only premium ingredients and keeping products 100 percent made in America. There are no gourmet pretzel nuggets on the market quite like OMG! Pretzels as each pretzel bursts with unbelievable crunch and flavor. Their gourmet status makes them a versatile snack, appetizer or recipe addition. Recognized as an award-winning product with strong consumer satisfaction, these pretzels are a must-have in every single home and retail location.

OMG! Pretzels has handcrafted each of

the eight flavors to perfection, one of the original and best-selling flavors being Garlic. The delectable taste and perfect blend of savory garlic and fresh herbs will have you saying, “OMG!” with every single bite.

These crunchy, gourmet flavored pretzel wonders make the perfect stand-alone snack and are an elegant and delicious addition to cheese platters, soups and salads. This flavor-forward combination is bold, has no artificial ingredients and no added sugars. These crunchy garlic pretzels and will keep your customers coming back for more. Once you pop one in your mouth, “OMG!” comes popping out!

OMG! Pretzels www.omgpretzels.com

North Coast Organic Apple Sauce Kick off the New Year right with a good mix of healthy, great tasting, better-for-you products! Celebrating 100 years of expertise in the apple industry, North Coast Organic knows what it takes to produce apple sauce unlike any other. Using only USA grown, certified organic apples, all North Coast products are made with whole apples, which means NEVER from pre-made purees or concentrates – and without any added sugars or preservatives – so you can really taste the difference. Whether it’s for baking or eating straight out of the jar, North Coast Organic does not disappoint.

Join the celebration.

Also available in snack size: 4-ounce cups and 3.2-ounce pouches.

Recipes: Apple Sauce, Cinnamon Apple Sauce, Fruit+Veggie Apple Sauce, Probiotic Apple Sauce, and single varietals, too.

North Coast Organic 707.329.6304 www.northcoast.organic

JANUARY 2022

taste. Lioni looks forward to seeing this new addition to its premium line on all its retail partners’ shelves.

According to Salvatore Salzarulo, founder and head of production at Lioni, “Stracciatella is the ideal extension to our retail product line. It is a tremendous opportunity to bring Lioni’s adored specialty cheese currently found in restaurants and foodservice direct-to-consumer.”

Stracciatella Panna di Latte has a shelf life of 21 days from date of manufacture and is available in six 1-pound cups for retail and two 5-pound tubs for foodservice.

Lioni Latticini, Inc. 908.686.6061 www.lionimozzarella.com

BeBOLD Energy Bars Trivia: What’s the hottest new womanowned, plant-based product launched by Stacy of Stacy’s Pita Chips? Refrigerated BeBOLD energy bars! Not only delish and created with the same integrity as the pita chips, but they’re gluten and dairy free, plant-based and a simple combination of nuts, nut butters, oats, chia, wildflower honey and maple. Soooo good! They come in two flavors: Chocolate Chip Almond Butter and Chocolate Chip Peanut Butter.

The process? Oh yes, there is none.

Mix, press, pack and chill – that’s it!

Direct ship retailers: mention this ad and receive a BOGO on your first order.

Distributors get 10% O.I.

BeBOLD 855.623.2653 www.beboldbars.com

Fall River Wild Rice 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 of 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-protein good-

ness 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 palustris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley 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.

Fall River Wild Rice 800.626.4366 www.fallriverwildrice.com

Stonewall Kitchen Chipotle Queso The fine food makers at Stonewall Kitchen know a thing or two about crafting delicious dips that burst with big, bold flavor – and their new Chipotle Queso certainly brings the heat!

The key to great queso is all about striking the perfect balance between peppery spice and a creamy texture. In order to achieve the highest level of snackability, they combined the slow burn of smoky chipotle peppers with a cool, velvety base of Cheddar cheese, making this Tex-Mex dip a sure-fire hit. Rated as medium hot, it will satisfy heat seekers and those with mild palates alike.

Zesty and oh-so irresistible, this sauce is great warmed and served on tortilla chips, quesadillas, breakfast burritos and more. Perfect for family gatherings, game-day spreads and solo snacking, it’s a fantastic party pick that your customers are guaranteed to crave.

Stonewall Kitchen www.stonewallkitchen.com

18

GOURMET NEWS

Stonewall Kitchen Citrus & Cedar Fine Home Keeping Collection

Le Gruyère AOP Switzerland: Traceable to its Origin

Known for their wide array of luxurious soaps, lotions and candles, the experts at Stonewall Kitchen are dedicated to creating quality household products.

Scented using essential oils, their new Citrus & Cedar Fine Home Keeping Collection brings together the sunny zest of citrus and the smooth musk of cedar for a beautifully balanced fragrance that will fill any kitchen or bathroom with a wonderful burst of freshness.

As is the case with all of Stonewall Kitchen’s seasonal Fine Home Keeping collections, this one features three core products that are each crafted right here in the United States with only the best ingredients. Just take the hand soap: made from a special plant-based formula, it produces a luxurious lather that delivers a gentle yet invigorating clean. Infused with vitamin E, this soap leaves skin feeling nourished and oh-so soft with every use.

For an extra dose of moisture, cus-

Gruyère AOP, the inimitable cheese from Switzerland that has been made in the same way for over 900 years, does not follow trends. Traceability has always been an essential part of quality control for Gruyère AOP and is a cornerstone of the cheese’s production.

When being formed, every wheel of Gruyère AOP is marked with a unique number and the code of the creamery that produced it.

The day and month of production are also noted. These black markings are made with casein, a milk protein that’s entirely natural. The name, Le Gruyère AOP, and the code of the creamery is also on the form that surrounds the cheese as it is made, which then distinctly embosses the edge of each wheel, further guaranteeing authenticity. The buyer can then go to www.gruyere.com/en/zone-

tomers can look to this collection’s rich hand lotion. Boasting a trifecta of shea butter, coconut oil and olive oil as well as several essential vitamins, it’s perfect for repairing and replenishing even the worst winter-worn skin. The never-greasy formula absorbs quickly and easily into hands while the addition of aloe soothes and revives.

Finally, rounding out the line is an attractive candle sustainably made from 100 percent soy wax. Packaged in a cute glass jar with a convenient screw-top lid to help keep dust at bay, it emits little to no soot while burningly brilliantly for up to 40 hours.

Whether enjoyed individually or as a set, the products in this collection provide a bright and energizing atmosphere that your customers will love for the warmer months ahead.

Stonewall Kitchen www.stonewallkitchen.com

Darrell Lea Chocolate Blocks and Balls Ranges Darrell Lea is proud to announce the arrival of chocolate blocks and balls ranges to the United States in the spring of 2022.

These products – filled with yummy, crunchy, gooey, chewy bits – are here to bring a smile to your day. The block range will include the Traditional Rocklea Road milk chocolate block, smooth and creamy plain milk chocolate block, milk chocolate peanut brittle block and last, but not least, milk chocolate caramel craving block. The balls range will include the milk chocolate chewy caramel balls and milk chocolate chewy raspberry balls.

The new chocolate ranges will be nonGMO, 100 percent palm oil free as well as 100 percent cocoa raw material that is sourced sustainably. Darrell Lea loves making chocolate. And now Darrell Lea

is proud to partner with the Cocoa Horizons Foundation, sourcing sustainable cocoa for its entire range of chocolate goodies. Darrell Lea knew this had to change.

In 2018, the company made the decision to source 100 percent sustainable cocoa. To do so, Darrell Lea turned to Cocoa Horizons, whose award-winning cocoa sustainability program creates real change. Since then, Darrell Lea has not looked back.

Darrell Lea www.darrelllea.com

Rogue Creamery Smokey Blue Cheese Since its debut, Rogue Creamery’s Smokey Blue Cheese has rocketed to success – winning a devoted following of fans across the country. This cheese is referred to as Rogue’s “Gateway Blue” – its moderate blue character and complex, savory-sweet flavors make it appealing to even the most resolute blue cheese skeptics.

The first smoked blue cheese to be offered on the market, Smokey Blue is a true American Original.

This groundbreaking recipe was recognized with the prestigious SIAL Product Innovation Award in Paris, France following its release in 2006.

Rogue Creamery cave-ages its Smokey Blue wheels for at least 90 days

to achieve perfect maturation. After aging, the wheels undergo a long, gentle cold-smoking using Oregon hazelnut shells. This infuses the cheese with nutty, caramelly aromas and notes of vanilla, bread pudding, and candied bacon – all of which find harmony with the cheese’s sweet cream flavors and mild blue spice.

Smokey Blue is available in 5-pound wheel format, crumble pouches for chefs, as well as in a new exact-weight 4.2-ounce prepackaged wedge for the grab-and-go retail cheese case.

Rogue Creamery 866.396.4704 ext. 4 www.roguecreamery.com

//

JANUARY 2022

production and enter the creamery’s unique code to see exactly where the wheel of Gruyère AOP was produced.

Only the real Gruyère AOP is handmade in 170 creameries in its home region from a recipe that has been passed down for centuries. Its multi-layered, complex flavors start with the pristine, raw milk of cows grazing in local fields, and the aging is completed in local cellars and caves under strict supervision.

Le Gruyère AOP Switzerland is 100 percent natural and 100 percent additive free, naturally free of lactose and gluten, and it is just as delicious now as when first produced in 1115 AD.

Le Gruyère AOP www.gruyere.com

MarDona Stuffed Olive Collection MarDona has produced a gourmet olive snack to meet anyone’s palate. The company has taken quality fresh olives and stuffed them with the finest gourmet treats.

The Savory Blue cheese is a perfect balance of the olive and cheese. The Turkish Red Hot Pepper is just what the label says, very hot!

The Garlic stuffed olive is made two ways: the Natural Garlic insert and the Italian Style with spices in the brine making the garlic stand out a little more. Let’s not forget the Jalapeño Stuffed Olive with a good bal-

ance of heat and olive.

These five great products join the other MarDona favorites: Mild or Hot Muffuletta, Olive Antipasto, the Mild or Hot Giardiniera, the Sweet and Spicy Garlic Cloves and the Spicy Brussels Sprouts.

No matter what your mood is, these items are great as snacks, salad additions, sandwich toppers and more.

MarDona Specialty Foods 855.Oil Spray (645.7772) www.truffleoilsandmore.com

Parmacotto Fine Meats Parmacotto is an Italian producer of fine meats based in the Parma area of Italy.

Founded in 1978, Parmacotto dedicated its new line to its roots, as well as to the future.

Each product is curated with the fine eye of tradition and a sensitivity to the art of making salami. In Parma, that is the history and part of who Parmacotto is. Parmacotto demands the best and thinks its clients should, too.

The 1978 line is a whole selection of Italian charcuterie: product of Italy and sliced in the USA, top quality, selected raw ma-

terials, clean label, sustainable manufacturing methods, humanely raised, antibiotic-free and has no MSG. Among the best products of the line there is, for sure, the Prosciutto Cotto, which is slowly steamcooked at a low temperature.

Parmacotto 201.440.1234 www.parmacottousa.com

Ariston CBD Infused Olive Oil Ariston Specialties announced in spring this year the launch of its CBD infused Olive Oil. This product combines all-natural, high-quality, hemp-derived CBD produced in Massachusetts with the Ariston family’s own production of extra virgin olive oil from southwest Greece, resulting in a delicious and healthy elixir. It combines the health benefits and flavors of both the nutty, earthy CBD oil and the grassy flavor profile of Ariston’s Koroneiki extra virgin olive oil. This combination is

ideal for salads, savory dressings and even homemade pestos. It can be combined with Ariston’s vinegar, lemon juice, garlic and mustard to make an incredible salad dressing.

Ariston Specialties 860.263.8498 www.aristonspecialties.com

20

GOURMET NEWS

//

JANUARY 2022

NEW PRODUCTS San Diablo’s Churro Kit Brings Fiesta Home

Building on the home cooking and global cuisine trends, San Diablo Artisan Churros has created Churro Fiesta in a Box, the ultimate at-home churro-making DIY kit that has everything you need to turn any gathering into a fiesta.

San Diablo Artisan Churros easily empowers the re-creation of favorite churro memories (and making new ones) in the comfort of the home, making it the perfect gift for travelers, churro lovers, foodies, clients, team members, cultural enthusiasts and the person who has everything.

Each Churro Fiesta in a Box kit includes San Diablo’s gourmet churro maker kitchen gadget, just-add-water dry churro dough mix, signature cinnamon sugar and reusable filling bottle. A QR code provides buyers with access to a free e-book of recipes with 40 different filling flavor ideas and made-from-scratch dough recipe in gluten-free and vegan versions. A one-page Fiesta Planner has games, party ideas, churro challenges, fun facts and wearable party supplies such as devil’s horns and angel halo to complete the experience. The churro maker, dry mix, sugars and fillings are also available for individual purchase or to double or triple your churro production in refill packs.

“The pandemic impacted businesses worldwide, and it forced San Diablo to pivot and create a churro experience we could take beyond the fresh churros we make on our food truck and catering events locally,” said founder Scott Porter. “Bringing one of the world’s most desirable deep-fried desserts into the home and making it simple to prepare and enjoy, creates a unique gift that creates memories and new traditions of deep-fried happiness to last a lifetime.”

In addition to Churro Fiesta in a Box, other churro-making products include: •San Diablo’s Churro Maker, a gourmet kitchen gadget with nine interchangeable nozzles, including San Diablo’s signature hollow nozzle.

•San Diablo’s signature sugars mixes: the classic sugar and freshly ground cinnamon mix, cinnamon sugar diablo style with cayenne powder, cinnamon sugar inferno style with habanero powder and the Black Label La Muerte – an extremely spicy cinnamon sugar with ghost pepper powder.

Spiceology Korean-Inspired Blend Line

Spiceology partnered with celebrity chef, author and restaurateur Chef Jet Tila for the launch of three Korean-inspired spice blends, inviting chefs and consumers to experience Tila’s take on Korean flavors.

Known for his diverse Asian cuisine expertise, Chef Jet’s blends are his personal twist on the vibrant and savory flavors of classic Korean fare, including a bulgogi-inspired blend, Fiery Sweet; a kimchi-inspired blend, Sour Power; and a ssamjang-inspired blend, Umami Punch. Each blend retails for $13.95.

“Meals provoke memories, and these blends are inspired by specific memories from my time growing up in Los Angeles and the stories that were passed down within our Asian community,” said Chef Jet. “Though I come from Thai and Chinese roots, my dedication and passion for the Asian community as a whole is something I’ve always tried to express through my cooking.”

Spiceology Blackberry Balsamic

Speaking of Spiceology, the Washington-based spice and flavor company has added to its portfolio of innovative signature blends with Blackberry Balsamic, which combines the tang of balsamic vinegar and tart sweetness of blackberries with rich garlic and onion, resulting in a complex and versatile blend.

Recent additions to Spiceology’s line of signature blends include Rosemary Dijon and Hibiscus Habanero.

“Blackberry Balsamic was specifically developed to go beyond the traditional uses of balsamic vinegar,” said Tony Reed, senior director of innovation and partnerships. “Balsamic vinegar has become a staple in both professional and home kitchens; we wanted to create something that captured the rich flavor of a balsamic glaze, but since we’re Spiceology, we couldn’t just stop there. We paired balsamic flavor with blackberry sweetness – it’s a fantastic blend to experiment with this holiday season. “ Blackberry Balsamic compliments proteins such as beef, lamb, pork, salmon, game and chicken, but can also be used for vegetables and in salad dressings, sauces, ice cream, compound butters, Caprese salads and sprinkled on popcorn.

The blend also layers well with Spiceology’s Greek Freak, a Mediterranean seasoning blend.

Clover Sonoma Post-Consumer Recycled Gallon Milk Jug

California-based Clover Sonoma, a third-generation family owned and operated dairy and Certified B Corporation, has produced the first post-consumer recycled gallon milk jug in the United States. Starting with 30 percent PCR content on its organic gallon milk line, the company is committed to increasing the PCR content and extending PCR content use across all Clover Sonoma gallon milk jugs by 2025.

Using PCR content in plastic packaging creates a closed loop system for recycling plastic gallon milk jugs and ensures that plastic is neither created nor destroyed, but re-used for a single purpose.

Clover Sonoma previously announced the first fully renewable milk carton in the United States in 2020. The company also decided to reduce plastic waste by saying “no” to plastic caps on paper milk cartons. The first PCR milk jugs will be on shelf in the first quarter of 2022 with a designated logo to educate consumers about the new packaging’s benefits.

Post-consumer recycled content is material made from items that consumers recycle such as aluminum, cardboard boxes, paper and plastic bottles and eventually melted (or ground) into small pellets to be molded into new items. Post-consumer recycled plastic packaging may have a slightly darker appearance and is food safe and FDA approved.

PCR packaging matches the quality of regular packaging including the same level of protection, barrier performance and strength as regular plastic. PCR content will still block light, oxygen, and other gases from penetrating the package layer and contaminating the product.

Recycled plastic is less wasteful than new plastic, because new plastic mostly comes from non-renewable fossil fuels like petroleum, which are hard on the environment. By contrast, recycled plastics require no “virgin” petroleum to be sourced and divert recycled materials from ending up in a landfill, so they alleviate much of the environmental burden.

Currently, the company’s gallon milk jugs are made of high density polyethylene plastic, commonly referred to as #2 plastic, which is one of the most widely accepted plastics in recycling programs across the United States. As Clover Sonoma produces milk gallon jug packaging using more PCR content, the company needs a greater volume of recycled HDPE. If more consumers rinse, cap and place gallon milk jugs in a recycling bin for pickup, the company can produce more milk gallon jugs from recycled PCR content to further support a circular economy.

Bachan Yuzu Japanese Barbecue Sauce

California-based Bachan’s, creator of the first-to-market Japanese Barbecue Sauce, has debuted its Yuzu Japanese Barbecue Sauce, which was in development for two years. Featuring yuzu juice straight from Japan, the complex sauce brings an incredibly bright, fragrant and tart flavor to the beloved umami-filled sauce.

“There is a standard of excellence in Japanese culture for hospitality known as omotenashi, meaning every service is honest and from the bottom of the heart, no hiding or pretending,” said Bachan’s founder and CEO, Justin Gill. “The flavor of yuzu is delicate and beautiful and difficult to showcase. Oftentimes, brands will assist the flavor by adding another, less complex citrus. Hiding or boosting the true yuzu flavor was not something I was interested in. It was really important to me to present our consumers with a sauce featuring the true flavor of yuzu.”

Bachan’s maintains its high-quality, non-GMO certified ingredients with small-batch production and a cold-filled process. As a result, the sauces are not heated to high temperatures before bottling, eliminating the need for artificial or natural flavoring often used to account for flavor loss when a product is pasteurized. Formulated to be shelf-stable without the use of preservatives, Bachan’s doesn’t add any water. NonGMO certified, the ingredients are premium quality and organic. No powder or flavorings are ever used.

Bachan’s Yuzu Japanese Barbecue Sauce is available in 17-ounce (482g) bottles and has an MSRP of $13.99 online and $9.99 in-store.

Plant Veda PlantGurt

Plant Veda Foods Ltd. has unveiled a probiotic spoonable yogurt alternative line, PlantGurt.

One tub of PlantGurt contains billions of probiotics, according to the company. It’s made with simple, whole food ingredients, including unsweetened and sweetened with natural agave and lean plant-based protein.

Spoonable yogurts serve as a better-for-you snack, base for breakfast bowls, cereals, smoothies, and more.

PlantGurt is expected to be available for purchase in retail stores in early 2022.

The PlantGurt product line will initially feature three flavors: plain unsweetened, mango and blueberry.

GOURMET NEWS

//

JANUARY 2022

21

NEW PRODUCTS Greene Concepts Happy Mellow Beverage Line

North Carolina-based Greene Concepts, Inc. will launch Happy Mellow formulated beverages in early 2022 in three flavors: Be Well Blood Orange Acai (200 mg of vitamin C), Be Energized Lemon Lime (120 mg of caffeine) and Be Calm Plum Punch (vitamin B12).

Each drink is infused with 20 mg of the company’s proprietary special formulated broad spectrum hemp extract, which encourages faster absorption into the bloodstream for increased health support.

Zoup!

Culinary Concentrates

Zoup! has launched its Good, Really Good Culinary Concentrates, designed for home cooks looking to add flavor to their creations.

The lineup of gourmet broth concentrates comes in Chicken Bone Broth, Beef Bone Broth and Savory No-Chicken Vegan Broth.

The products are free of artificial flavors and ingredients, preservatives, inexpensive fillers and added sugar.

The first super-premium concentrates made with bone broth, the chicken base features the taste of simmered-all-day poultry that’s perfect for savory sauces and soups, while the beef base is packed with slow-roasted richness that adds depth to stews and casseroles. With layered savory notes, the vegan base brings umami goodness and added plant-based pea protein to pastas, grains and rice dishes.

Each complex yet balanced recipe can also be mixed with water to easily create delicious sipping broths. One 8-ounce glass jar of concentrate makes up to 10 quarts of restaurant-quality broth, providing an economical and space-saving solution for home cooks.

Culinary Concentrates are keto and paleo-friendly with higher protein and lower sodium than the leading conventional brand. They’re also low in calories, free of gluten and the eight major allergens with no GMOs, trans fat or saturated fat.

The Good, Really Good Culinary Concentrates are available for retailers nationwide for a retail price of $9.99 per 8-ounce recyclable glass jar.

Beatrice Society Mushroom-Infused Coffee Products

Canada’s Beatrice Society has partnered with the award-winning Toronto-based roastery, Subtext Coffee Roasters for a mushroom-based infused coffee. With a seasonal rotation of coffee beans, the initial product launch will use a Colombian coffee from the Acevedo region, a full-bodied and well-balanced coffee with notes of cherry liqueur, panela, milk chocolate and candied yellow fruit.

Beatrice Society is introducing three specialty, mushroominfused coffees: • Longevity, infused with reishi, also called the queen of adaptogen, known to help improve sleep and ease the symptoms of stress, anxiety and depression and increase overall health and wellness.

• Cognition contains lion’s mane, also called the brain adaptogen, known to help with general cognitive function and supports memory, concentration, focus and the nervous system.

• Performance leverages the benefits of cordyceps, also referred to as the athlete’s adaptogen, known to help increase energy and stamina and support athletic performance and recovery.

“Coffee is not simply a conduit or method of access to the benefits of mushrooms,” said Eric Vieira, chief marketing officer and co-founder of Beatrice Society. “The quality and flavor of the brew is an important part of the experience. Infusing the beans with pure mushroom extract boosts the health properties of your morning coffee, elevating the experience of coffee and increasing quality of life over time while embracing the routine we all savour.”

Beatrice Society’s mushroom extracts are made with certified organic mushrooms, grown on natural, species-specific substrate materials that are free from sterile labs or artificial conditions and sourced from BC-based premier supplier of organically certified mushroom extracts, Nammex.

“Our mushrooms are grown in greenhouses and shade-houses with natural lighting and natural fresh air flow,” said Jeff Chilton, founder of Nammex. “It’s important that we grow our mushrooms the same way you want your food produced – on a farm tended by real people, not in a laboratory managed by technicians.”

Alfred’s FoodTech Meat Alternatives

Israeli startup Alfred’s FoodTech, Ltd. has created a platform for producing plant-based whole cuts that mimic animal-derived products. The company developed a versatile platform for wholecut texturization to produce plant-based meat alternatives that can answer the growing need for flavorful, sustainable, animal-free products.

Alfred’s joined the foodTech scene to solve one of the alt-protein movement’s key challenges: creating whole cuts that mimic animal-based counterparts in terms of texture, mouthfeel and flavor tones. The technology-focused company has successfully produced prototypes of deli meat, high-in-demand chicken nugget analogs.

Most meat alternative products contain a long list of ingredients and additives to achieve the same texture and aroma as meat and poultry. The main challenge is to minimize ingredients and maintain high protein, while creating continuous, whole-muscle tissue cuts in a sustainable and cost-effective manner.

“Plant-based whole-cut products that resemble meat are the Holy Grail of the industry,” said Ronny Reinberg, CEO and co-founder. “Our tech uses only simple ingredients such as pea protein and canola oil. Yet we can still customdesign compositions for food companies using protein sources of their choice, including cellbased ingredients. With Alfred’s versatile technology, any food company can easily create alternative products that give consumers the exact experience of real meat and poultry.”

Alfred’s technology can scale up outputs quickly, making it suitable for mass market-oriented food corporations, and can be integrated into existing food processing systems. The startup plans to establish a low-volume production site to serve initial market demand.

Barry Callebaut Dairy-Free Compounds

Barry Callebaut has launched a dairy-free and plant-based solution, Dairy-Free Compounds, under its namesake brand. This chocolate product innovation joins Barry Callebaut’s North American existing Plantcraft range of dairy-free chocolates, nuts, cocoa powders and cacao fruit experience ingredients.

The Dairy-Free Compound is 100 percent plant based and dairy free.

Made in fully segregated production facilities that do not handle dairy, the portfolio offers a range of shelf-stable dark compounds suitable for the confection, snack and bakery segments, with dark, low-melt chunks offerings for the ice cream market. The full range includes: • Dark Dairy-free EZ Melt Compound: easy workability and a higher melt point for a variety of applications including molding, enrobing, drizzling, bottoming or even panning.

• Dark Dairy-free Compound Chip/Chunk: ideal for baked goodies such as cookies and a decadent addition to trail mixes or other snacks.

• Dark Dairy-free Compound Soft Chunk: ideal for plant-based or allergen-free ice cream and frozen dairy applications for added texture.

• Dark Dairy-free Compound Soft Shaped Chunks: ideal for brands desiring a customized inclusion to relay a theme or accent to a product.

• Dark Dairy-free Bulk Liquid: ideal for large scale molding, enrobing, drizzling and bottoming with easy workability.

UniCup Scandinavia AB Liplid

Swedish company UniCup Scandinavia AB has created a bio-based lid made of spruce and pine, Liplid, which is placed inside, rather than on, the cup, and improves the stability and drinking experience of on-the-go beverages.

In addition to being clumsy and prone to spilling, plastic cups also fail to meet the needs of consumers looking for functionality and sustainability. More than 300 billion lids are produced globally each year, often ending up

polluting nature, according to the company.

Believe it or not, UniCup Scandinavia founders Lars Bendix and Håkan Löfholm came up with a solution, drawn up on a paper napkin, over a cup of coffee in Stockholm.

“We have developed an environmentally friendly lid that sits inside the cup. This improves the cup’s stability and the overall drinking experience,” they say. “You drink from the rim of the cup instead of the lid, so you don’t burn yourself and it doesn’t taste like plastic or paper. The coffee tastes just like it does in your coffee cup at home.”

The lid is eco-friendly and 100 percent recyclable, made from bio-based fiber material from Swedish raw materials: spruce and pine. Manufactured through a globally unique Dry Molded Fiber process, the lid is also extremely stable and sustainable. By design, 25 percent less material is required for production.

Liplid is being developed in collaboration with the Research Institute of Sweden and will be manufactured in Sweden.

22

GOURMET NEWS

//

JANUARY 2022

SMORGASBORD

TRADESHOWCALENDAR (dates subject to change)

February 6-8

May 23-26

Winter Fancy Food Show

Sweets & Snacks Expo

Las Vegas, Nevada www.specialtyfood.com

Chicago, Illinois www.sweetsandsnacks.com

March 3-4

June 24-25

Tastemaker Conference

Coffee Fest

Chicago, Illinois www.tastemakerconference.com

Chicago, Illinois www.coffeefest.com/chicago

March 6-8

August 28-30

Healthy Food Expo

Western Foodservice & Hospitality Expo

New York City, New York www.internationalrestaurantny.com

Los Angeles www.westernfoodexpo.com

March 6-8

August 28-30

Coffee Fest

Coffee Fest

New York, New York www.coffeefest.com/new-york

Los Angeles, www.coffeefest.com/los-angeles

March 8-12

October 7-8

Natural Products Expo West

Coffee Fest PNW

Anaheim, California www.expowest.com/en/home.html

Seattle,Washington www.coffeefest.com/pnw

April 5-7

October 27-29

National Hardware Show

PMA Fresh Summit

Las Vegas, Nevada www.nationalhardwareshow.com

Orlando, Florida www.pma.com/events/freshsummit

ADVERTISER INDEX ADVERTISER

PAGE

WEBSITE

Ariston Specialties

2

www.aristonspecialties.com

Dorot Gardens

17

www.dorotgardens.com

EU3

24

www.iconsofeuropeantaste.eu

GLASS - North America

23

www.ardaghgroupc.com/food2022

Howard Products

13

www.howardproducts.com

Jasper Specialty Foods

2

www.jakesnutroasters.com

Lioni Latticini Mozzarella Company

5

www.lionimozzarella.com

MarDona Specialty Foods

2

www.mardonaspecialtyfoods.com

Stonewall Kitchen

3,4,7,9

www.stonewallkitchen.com

The French Farm

9

www.thefrenchfarm.com

Tuscanini

11

www.tuscaninifoods.com

Widmer’s Cheese Cellars

13

www.widmerscheese.com

Inspired Home Show Teams Up With Tastemaker Conference The International Housewares Association (IHA) is collaborating with Tastemaker Conference to bring together home and housewares suppliers with food-focused influencer marketing content creators during The Inspired Home Show 2022. The Tastemaker Conference will take place March 3-4, in Chicago just before The Inspired Home Show, March 5-8 at McCormick Place. It will provide an opportunity for exhibitors to network with food bloggers, influencers and digital content creators and showcase their new products in an experiential event, which receives a combined average of 29.4 million influencer attendee social reach.

“Influencers, bloggers and digital content creators are critical to informing consumers about new products in the

marketplace, and we are excited to partner with Tastemaker Conference and welcome their more than 400 attendees to the show,” said Leana Salamah, vice president, marketing, at IHA. “For our exhibiting members, this is a member benefit that can help them enhance their social media strategies.”

At the Tastemaker Conference 2022, exhibitors will have the exclusive opportunity to network with the high-caliber food bloggers and content creators, providing brand awareness and hands-on experience with their products.

Since 2018, Tastemaker Conference has filled a gap in the influencer marketing industry by providing a bespoke event and media platform, which teaches food bloggers and content creators how to produce high-quality and engaging content. GN

Dom Pérignon Donates $570K to Lady Gaga’s Born This Way Foundation Dom Pérignon announced a donation of $570,000 for Lady Gaga’s Born This Way Foundation at a gala at the Museum of Modern Art in NYC. Guests included Amanda Seyfried, Billy Porter, Pom Klementieff, Evan Mock, Tommy Dorfman, Indya Moore, Cindy Bruna, Ella Hunt, Antoni Porowski, Helena Christensen, Joshua Jackson, Brandon Blackwood, Sophie Auster, Derek Lam & Jan Schlottman, Jill and Harry Kargman, Char de Francesco, Stella Maxwell, Thomas Hayo and Stephanie Goto, among other personalities from music, fashion, film, television, and design.

Through artistic collaborations, Dom Pérignon stands with creators to support their causes and foundations, including Lenny Kravitz and the Let Love Rule Foundation, which provides care and raises funds for communities in need.

Dom Pérignon’s 2021 donation centered

upon a series of limited-edition sculptures created by Lady Gaga for Dom Pérignon, in association with creative and fashion director Nicola Formichetti. Dom Pérignon pledged to donate the entirety of its profits from sales of the sculpture to Born This Way Foundation, a nonprofit co-founded

by Lady Gaga and her mother, Cynthia Germanotta, which aims to create a kinder and braver world.

Dom Pérignon widened the circle of giving back with a new way to support Lady Gaga’s cause. The Maison partnered with Born This Way Foundation to create a charitable sweepstakes offering participants around the world a chance to win the most exclusive limited-edition sculpture of them all: the N° 1 in the numbered series, hand signed by Lady Gaga. Dom Pérignon donated all funds raised to Born This Way Foundation. GN

Chicago’s ADM Completes Acquisition of European Soy Provider Sojaprotein Chicago-based ADM, a global leader in nutrition and agricultural origination and processing, has acquired Sojaprotein, a leading European provider of non-GMO soy ingredients. The addition represents a significant expansion of ADM’s global alternative protein capabilities and its ability to meet growing demand for plant-based foods and beverages.

“ADM has been at the forefront of pioneering innovation in alternative proteins for more than seven decades, and we continue to invest to expand our capabilities to meet fast-growing demand for new protein solutions as we grow our nutrition business worldwide,” said Vince Macciocchi, president of ADM’s Nutrition business. “Together, ADM and Sojaprotein are perfectly positioned for continued growth as we work to meet the needs of European consumers who are looking for locally sourced,

non-GMO plant-based ingredients in their food and beverages.”

Established in 1977, Serbia-based Sojaprotein exports into 65 countries, offering a wide range of non-GMO vegetable protein ingredients for an extensive list of European and global customers in the meat alternative, confectionary, protein bar, pharmaceutical, pet food and animal feed segments. The company achieved more than $100 million in sales in 2020.

The addition of Sojaprotein to ADM’s portfolio is the latest significant investment as the company continues to grow in alternative proteins; other additions include the company’s soy protein complex in Campo Grande, Mato Grosso do Sul, Brazil; its new pea protein plant in Enderlin, North Dakota; its PlantPlus Foods joint venture; and partnerships with innovative startups including Air Protein. GN