Gourmet News • September 2020

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VOLUME 85, NUMBER 9 SEPTEMBER 2020 n $7.00

NEWS & NOTES n

Sonoma Brands Compiles a Protein-Powered Portfolio PAGE 6

B U S I N E S S

N E W S P A P E R

BY LORRIE BAUMANN

San Diego, California declared a public health emergency due to the coronavirus on February 14 of this year after two people in

Giant Food Announces Expansion of Maryland Warehouse PAGE 12

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Turkeys Raised with the Turkeys in Mind PAGE 14

NATURALLY HEALTHY PAGE 33

the county had tested positive for the virus, and by February 21, a growing number of conferences

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Sharing & Entertaining PAGE 41

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and trade shows scheduled to take place in California had pulled out. California Governor Gavin Newsom declared an emergency on March 4, and on March 13, schools across the state had closed. On March 18, Newsom authorized $150 million to aid the state’s homeless population, and on April 1, the San Diego Convention Center opened its doors as a one of the country’s largest homeless shelters to prevent the tight quarters in some of the county’s existing

Quality You Can Munch On from Jasper Specialty Foods

BY LORRIE BAUMANN

SUPPLEMENT

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The Tough are Feeding Folks in San Diego

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As a third-generation California almond farmer, Jason Jasper, General Manager of Jasper Specialty Foods, knows a good almond when he cracks one, and he’s determined to share that experience with consumers, whether or not they choose to crack the nuts themselves. “Being almond farmers, we produce a high-quality product, and we like to share that,” he said. “We’re very fortunate that almonds are

very versatile.”

Jasper Specialty Foods sells its almond products through three brand names, each with its own identity and target market. Jake’s Nut Roasters, named after Jason’s son Jake, a fourth-generation almond farmer who’s already playing a role in the product development for the line of roasted almond snacks, offers bold flavors and a masculine aesthetic that’s reflected in the woodsy colors used in the pack-

shelters from becoming superspreader venues. By the middle of June, the convention center was housing 1,300 people under its roof with carefully calibrated space and piles of their belongings between the cots lined up in the center’s exhibit spaces.

Edward & Sons Trading: No Monkey Business

BY LORRIE BAUMANN

aging as well as savory flavor that include Bleu Cheese Cracked Pepper Almonds, Fire Roasted Hatch Chile Almonds and Bloody Mary Almonds, among others.

“We’re always on the lookout for

Amid the rapid ascension of the world market for plant-based foods, animal rights activists have resurfaced a controversy dating from 2015 and pressured Thailand’s government into a crackdown on the country’s coconut farmers. Although the PETA report that generated the controversy was published in 2015, the allegations have resurfaced recently on social media, and the Thai government’s action was taken in July of this year.

The controversy in which People for the Ethical Treatment of Animals alleged that some Thai companies were using monkeys trained to climb palm trees to harvest coconuts resulted in decisions by some British retailers that they would no longer buy coconut products that came from Thailand. Coconut-harvesting by monkeys is a traditional Thai practice that has largely been abandoned, and some of the producers accused by PETA of continuing the practice denied the allegations.

Bloomberg has reported that PETA’s threat to call boycotts on Thai coconuts is responsible for an agreement by the Thai government

Continued on PAGE 16

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Convention Center Opens as Shelter Those 1,300 people represent a minority share of a homeless population that San Diego County had had some success in reducing over the past couple of years but that still exceeds 7,600 people – about half in shelters and half simply living on the streets. Of Continued on PAGE 8

Growing Healthy Food Access in Southern California

BY LORRIE BAUMANN

National City, California, was poorly nourished before the COVID-19 pandemic struck. The pandemic has made that worse.

From her position as Executive Director of Olivewood Gardens and Learning Center, Jennifer Nation has had a bird’seye view of how the pandemic has made it more difficult for the community around her to access healthy food. When California Governor Gavin Newsom issued the March 19 stay-at-

home order that called a halt to much of the organization’s educational mission, the organization’s

staff went to work to find new ways to help its clients gain access

to the healthy food they needed but couldn’t necessarily just go to their local grocery store to buy.

Olivewood Gardens and Learning Center is a nonprofit organization based in National City, a community of about 61,000 residents in the South Bay area of San Diego County. The community is ethnically diverse – about 64 percent are Latinx, 19 percent are of Asian descent, 10 percent are non-Hispanic Caucasians and 5 percent are Black. The median household income is around $46,000 and per

capita income is about $21,000.

More than one in five National City residents live in poverty. Despite that poverty, San Diego County’s participation rate in the federal government’s Supplemental Nutrition Assistance Program, is the lowest in the nation among urban centers. The county has attributed the low participation rate to a lack of awareness of food stamp eligibility rules and difficulties with the application process. National City’s unemployment rate is the highest in the area, and its COVID infection rate Continued on PAGE 10

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FROM NEWS THE & NOTES EDITOR

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

GOURMET NEWS

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FROM THE EDITOR

WWW.GOURMETNEWS.COM PUBLISHER

Greetings!

As I write this letter, I’ve just started the interviewing and writing for the fall edition of the Gourmet News Cheese Guide. The process is complicated by the impossibility of travel, but I am really enjoying catching up with a few cheesemakers that I haven’t talked to for a while and meeting over the telephone others that I would love to be able to meet for the first time in person.

That, coupled with Joe Biden’s announcement the other day that he’d selected Kamala Harris as his running mate this fall, has me thinking about something that happened to me while I was working on the last Cheese Guide. I went to visit three cheesemakers who live and work within about a 60-mile radius of Baltimore, Maryland, and all went well and I had a lovely time talking cheese and cows until my flight out of Baltimore ran into nasty weather as we were approaching Dallas.

That’s where I was supposed to change planes and head on home to Tucson.

But it was storming over Dallas, flights were stacked up waiting to land, and our pilot was instructed to circle for a while.

We could see lightning around us, and we were feeling some turbulence. I yanked my seatbelt tighter.

A little while later, our pilot announced that he’d told air traffic control that he was running low on fuel, and so we were being diverted to San Antonio. Once we got there, we were held on the taxiway for a few hours. The flight crew advised us that, due to FAA regulations, they were required to let us off the plane, but if we did leave, the airline would consider its obligations to us met, and we wouldn’t be allowed back onto the plane for the continuation of our flight into Dallas. About an hour and a half later, we were notified that all flights into Dallas had now been canceled, and we would be going to the gate to disembark and pick up our baggage. The airline had rescheduled the remainder of our

flight into Dallas for 5 a.m. the next morning.

I called the airline to rebook while I was waiting in line for a gate agent, and after some rapid clicking that I could hear over the phone, the agent told me that she wasn’t going to be able to get me all the way to Tucson the next day. “I can get you into Phoenix,” she offered. I’d still be more than a hundred miles from home but still a whole lot closer than San Antonio, so I told her I’d take it and figure out the rest once I got to Arizona.

So far, this is just the routine hazards of air travel. The real drama started the next day.

My flight to Phoenix didn’t leave until 4 p.m., so I got a good night’s sleep that started just a little bit after midnight and ended around 10 the next morning. My plan at that point was to take a walk over to a restaurant I’d noticed a few doors down from the hotel, have a nice lunch, come back to the hotel to pick up my baggage and then grab a cab back to the airport. All good.

Then, on that short walk back to the restaurant, I tripped over an uneven sidewalk and landed square on my nose, breaking it. The thought crossed my mind that maybe I’d better go to the nearest emergency room, but my second thought was that I just wanted to get home – and then if I still needed an emergency room, I knew where to find one in Tucson. So I picked myself off the concrete, went into the restaurant, asked for the ladies room and cleaned myself up a bit before I asked for a table. I got very good service, and the shrimp and grits I ordered were tasty and didn’t require the chewing that I couldn’t do. By the time I got back to the hotel to pick up my baggage, my face had stopped bleeding, I had a couple of black eyes and a swollen cheek, but I was as presentable as possible under the circumstances. I just looked like maybe I’d gotten the worst of it in a fistfight.

The cab driver who picked me up for the ride to the airport was a Nigerian immigrant who told me that he’d visited Tucson

for our annual Gem & Mineral Show, and the two of us worked out that I’d probably actually met him there the previous year. I described his booth to him. Then he asked me if “they” were going to let me on the plane like that. I guess I wasn’t as presentable as I’d hoped.

“There won’t be a problem,” I assured him. “I have white privilege.”

“What’s that?” he asked.

I explained to him that white privilege meant that because I’m a white woman, the assumption that would be made about my appearance would be that I had had an accident and needed help. If anyone doubted that, they’d ask me about it, and I’d explain what had happened to me, and I’d be believed. “So there’s no question but that they’ll let me on the plane,” I said. “This is nothing to do with me personally, so I claim no credit for the privilege – I just wish that you had it, too.”

He nodded, and when we got to the terminal, I checked my baggage, went to a Hudson’s store and bought some ibuprofen, downed it with a Bloody Mary and, eventually, boarded my plane.

I am happy to report that once I got to Phoenix, I found a bus service to take me the rest of the way to Tucson, and then an Uber driver picked me up at the bus stop and drove me to the airport parking lot where my car was parked. When I got home and looked in the mirror, I noticed that I still looked like I’d maybe been in a fistfight, but the good thing was that it was Friday, and I’d have a couple more days to recover before I had to show my face in the office.

What I wish for me now is that it was safe to get onto a plane so that I could see some of you in person. I miss you all. And what I wish for all of you is that you also could all have the confidence that if you got to an airport looking like you’d been beaten, the assumption that would be made about you is that you’d had a rough time, so people should be extra-nice to you. GN — Lorrie Baumann Editorial Director

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GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

News & Notes Sonoma Brands Compiles a Protein-Powered Portfolio

BY LORRIE BAUMANN

With the acquisition of Chef’s Cut Jerky Co. on July 9 and the preceding purchase of KRAVE from The Hershey Company in May, Jon Sebastiani has put venture capital firm Sonoma Brands in position to capitalize on consumer enthusiasm for proteinpowered snacks by offering a full portfolio of premium meat snacks to retailers looking for a one-stop way to maximize the revenue potential of their participation in the category. Sebastiani says he’s not done shopping and may be adding another premium jerky brand to the line but was not yet ready to announce a new acquisition as of press time for this issue of Gourmet News.

Sebastiani founded KRAVE a decade ago as a premium jerky brand with exciting new flavors to liven up a meat snacks category that had grown stale. The brand quickly grabbed the attention of protein-conscious consumers following the principles that Loren Cordain had popularized with his 2002 publication of “The Paleo Diet,” and that mattered because Paleo dieters had an influence on the consumer market that was far disproportionate to the actual numbers of those following the protein-centric diet.

They’d already begun complaining online that, much as they loved the way the paleo diet made them feel, one of its problems was that it was boring. The appearance of KRAVE helped alleviate that boredom, and the KRAVE flavors quickly gained a cult following that wasn’t shy about sharing its enthusiasms.

“KRAVE was immediately extremely different from its competitive set in that we were premiering gourmet flavors,” Sebastiani said. “The level of focus on quality, sourcing story, mouth feel – all that – whole muscle slices, was extraordinarily different from where the category was at.” The brand’s skyrocketing sales attracted the attention of other snack food producers, and The Hershey Company acquired KRAVE from Sebastiani for a reported $220 million in 2015.

KRAVE is now competing in a very different meat snack space than it was on its introduction in 2009. As it has matured as a mainstream product, the category has seen a lot of innovation over the past few years. Among those, the emergence of biltong as consumer concern rose about the prevalence of added sugars in some meat snacks. Meat chips came onto the market as a way to provide a snack that combined

dipping into the plant-based category and increasing worldwide distribution, KRAVE is in a great spot to come back home to Sonoma where we can continue the brand’s fantastic momentum as a category leader.”

With KRAVE back in the Sonoma Brands family, Sebastiani is now poised to re-establish it as a leading brand in the premium meat snacks space. And this time, it’s bringing friends.

Sebastiani’s announcement that Sonoma Brands had acquired Chef’s Cut Real Jerky Co. did not disclose the price. Chef’s Cut’s product line, like KRAVE’s current product line, includes jerky, meat sticks and biltong, and the brand will continue to exist under the Sonoma Brands umbrella. “Our central strategy is to build the largest position in the premium meat snack space,” Sebastiani said. “We have the opportunity to —JON SEBASTIANI, CEO, SONOMA BRANDS acquire the best brands in the premium space and acquire a premium brand portfolio. We want to compete with Brands operating in the space responded the legacy brands with a portfolio.... We’re with vigorous promotions to attempt to taking advantage of a point in the category gain a competitive advantage, tripping over today where, because there are so many each other to get their forks into a pie that brands, the level of competition has created was still growing, but not fast enough to a buying opportunity for buying at the right guarantee prosperity in plenty for everyone price.” at the table. Under Hershey’s ownership, Sebastiani feels that the combination, the KRAVE brand languished on the field, along with any new acquisition that may be and Hershey wrote down its value by $108 in the offing, will create a broad portfolio million early this year and followed that by so that Sonoma Brands can offer enough putting the KRAVE brand on the market. choices to allow retailers to distinguish By that time, Sebastiani had become the their selection from other retailers while Founder and Managing Partner of Sonoma also providing them with an opportunity to Brands, a venture capital firm with investanchor their snack aisle to the premium ments in brands that now include SMASHend of the space, thus enhancing the value MALLOW, Christina Tosi’s Milk Bar and of the consumer’s total shopping basket. It’s HUM Nutrition vitamins and supplements.

He sees the changes in the meat snacks category as a new investment opportunity. “By and large, our thesis is that there are —JON SEBASTIANI, CEO, SONOMA BRANDS too many brands – it’s essentially the “rising tide lifts all boats,” fragmented in the premium space,” he said kind of argument paired with market refrom under his venture capitalist hat. search on basket size that suggests that the There are no media reports of how premium meat snacks consumer is a shoploudly Sebastiani may – or may not – have per to be cherished. shouted, “Come to Papa!” when Hershey Sebastiani notes that though consumers put the brand up for sale, but the tone of may have drifted from brand to brand, the Sonoma Brands’ May 4 announcement that meat snacks category is still growing signifit had re-acquired KRAVE was unmistakicantly, and the premium space is growing able. “I have always had a great relationship faster than the category as a whole. “A lot with The Hershey Company and watched of the growth is being driven by premium them grow KRAVE,” he said in the press release announcing the acquisition. “From Continued on PAGE 54 expanding KRAVE’s product offerings to the protein value of a meat snack with the crunch satisfaction of a corn or potato chip.

Pork rinds went premium with small batch production, new flavors and refined packaging. “Ten years later, the meat snacks category has been flooded with premium brands one shade of gray apart from the other. It was a wonderful opportunity for the consumer who now had a potpourri of choices,” Sebastiani said.

“There are so many brands, the level of competition has creating a buying opportunity for buying at the right price.”

“By having multiple brands, we can create a comprehensive retail strategy. Size matters.”

BRIEFS Tulkoff Food Products Opens New Ohio Facility Tulkoff Food Products, Inc. one of the nation’s leading food manufacturers of condiments, specialty sauces, dressings and ingredients announced on July 30 that it is expanding its current U.S. manufacturing footprint with a new facility in Cincinnati, Ohio. This expansion responds to years of increasing demand and growth in the company’s private label and copack division of the business. Previously utilized by a food manufacturing company, the building sits on 9.5 acres and will be fitted to include 52,000 square feet of manufacturing space and 7,300 square feet of administrative space.

ALDI Surpasses 2,000 Stores in Coast-toCoast Expansion ALDI plans to open more than 70 new stores by the end of the year and has announced that its plans include entry into the Phoenix market with four new stores scheduled to open there later this year. The chain also plans to support further Gulf Coast store expansion with a new distribution center in Loxley, Alabama, which will serve new stores in southern Alabama, and throughout the Florida Panhandle, as well as Louisiana, which will mark the company’s presence in 38 states. ALDI currently operates 180 stores in Alabama and Florida, with four regional headquarters and distribution centers in the area.

Flowers Foods Reorganizes to Drive Growth Flowers Foods Inc., which makes Nature’s Own, Dave’s Killer Bread, Wonder, Tastykake and other bakery foods, is changing its organizational structure to increase focus on brand growth, product innovation and improve cake business operations.

The changes, effective July 17, include consolidation of the company’s fresh packaged bread and speciality/snacking business units into a single function. Mark Courtney, previously president of the fresh packaged bread unit, has been named to lead the new group. In this newly created role, Courtney is responsible for managing all Flowers brands, as well as its revenue management, shopper marketing (instore and online promotional) and brand partnership programs. Debo Mukherjee, the company’s Chief Marketing Officer, will lead a stand-alone innovation function, and David Roach, previously president of the snacking/specialty business unit, is now President of Cake Operations, where he will focus exclusively on improving that area of the business.

Florida Food Products Acquires Amelia Bay LLC Florida Food Products has acquired Amelia Bay LLC., a leading provider of fresh brewed tea extracts, coffee extracts and botanicals based out of Johns Creek, Georgia. The acquisition will strengthen FFP’s position in the clean label ingredients space by adding a beverage platform to its broad portfolio of natural products within the meat, savory, health and wellness markets.

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NEWS & NOTES

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Better-for-You Lines from Healthy Crunch

BY LORRIE BAUMANN

Healthy Crunch is a Canadian company that launched into the American market last year with a line of snacks and pantry items that are allergen-friendly, gluten free and vegan. Most of them are also certified for compliance with keto and paleo diets.

The company is headed by Julie Bednarski, who founded the company in 2014. A registered dietitian and trained chef, she’d taken a look at the kale chips she was eating for her own snacks and decided that she could do better. Kale Chips were Healthy Crunch’s first product after Bednarski found an incubator who could help turn her idea into a start-up food company. Then, in Healthy Crunch’s first year in existence, the company took off when Bednarski went to a networking event and met someone there who happened to know the Canadian President of Starbucks and could perform an introduction.

Bednarski took her Healthy Crunch Kale Chips to that meeting. At the time, kale chips were super on-trend,” Bednarski said.

“They wanted our product to go national throughout Canada’s Starbucks locations.”

Once the Healthy Crunch Kale Chips were in Starbucks, Bednarski was off and running, and by 2017, her Kale Chips

San Diego Continued from PAGE 1 those living on the streets, about 8 percent are military veterans and 17 percent are chronically homeless. Eight percent – one egg out of a dozen – are kids.

San Diego’s homeless population is the special concern of Father Joe’s Villages, a local social services agency with a mission to provide its clients with a one-stop-shop approach to homelessness. Its services include temporary shelter, transitional housing, health services, mental health treatment, job skills training and job placement assistance. And meals – more than a million meals last year.

Feeding the Hungry “Meals are an important part of what we do,” said Deacon Jim Vargas, the organization’s President and Chief Executive Officer. “Even more food insecurity started showing up in March with the pandemic.

We know how important food is.”

Deacon Jim, as he’s known within the organization, is a deacon in the Catholic Church who regards his work at the charity as part of his own spiritual mission, but Father Joe’s Villages is structured as a secular

had 25,000 points of distribution throughout Canada. “Basically, everywhere in Canada, you could find our kale chips,” she said.

Healthy Crunch went global last year with launches into markets in Europe and Australia as well as into the United States.

The product range has expanded as well and now includes seven different lines.

Pantry items include the world’s first keto-certified jams. “We’ve been working on this product for a couple of years now.

We’re using natural sweeteners, so there’s no sugar alcohols, and we’re high in fiber, so each serving has 4 grams of fiber and 2 grams of sugar,” she said. “The ingredient deck is super clean – berries and lime and lime juice, naturally thickened with chia seed.” The jams are offered in Blueberry, Raspberry and Strawberry varieties, and a 230ml glass jar retails for $8.99 (USD).

Healthy Crunch also has a line of seed butters that use sunflower seeds as the base. There are five flavors: Chocolate, Chocolate Banana, Salted Caramel, and Superseed as well as the original crunchy Seed Butter. The Superseed variety includes chia and flax as well as the sunflower seeds. They’re all peanut-free, allergen-friendly, low in sugar, and they’re

keto-certified. They’re sweetened with a touch of sweetness from maple syrup, so that all five have 3 grams of sugar or less per serving. “Consumers are very conscious of their sugar intake,” Bednarski said. “Most of our products have 50 percent less sugar [than competitors], and we

lattes that dairy-avoidant consumers can’t or won’t drink. “I love coffee and tea, but there’s only so much coffee you can drink,” Bednarski added. The lattes are offered in four flavors: Matcha Latte, Chocolate Latte, Golden Turmeric and Pumpkin Maple Latte. The pumpkin flavor is available year-

never use sugar alcohols.” The seed butters are packed in 340g jars that retail for $8.99 (USD).

The newest product line is a line of dairy-free instant lattes that have 50 percent less sugar than store-bought lattes.

The consumer just adds hot water and stirs for a creamy beverage that’s based on coconut milk and coconut cream rather than dairy ingredients. “There’s lots of healthy fats in the coconut cream and the coconut milk, which really give it a rich flavor and a rich texture as well,” Bednarski said, summing the product up as a better-for-you dairy-free alternative to the store-bought

round. All are sold in a 4.9-ounce tin that makes five servings that retails for $12.99 (USD).

All Healthy Crunch products are manufactured in Canada in an SQF level 2-certified facility. “We have a very robust quality assurance program,” Bednarski said. “All of the suppliers go through training to make sure that the quality of the ingredients is high.”

The company has national distribution in the U.S. from warehouses throughout the country. For more information, email hello@healthycrunch.com or visit www.healthycrunch.com. GN

social services agency that’s organized as a charitable non-profit organization under the federal tax code. “The eligibility criteria is that you’re homeless. Homelessness touches everyone. It doesn’t matter what the ethnic group, what your religious persuasion is, whether you’re male or female, whether you’re a veteran,” he said. “They’re all homeless, and we serve them all.”

Diego Food Bank, Costco, Vons and Sprouts, and cataloging the items to ensure that they’re all used before their expiration date. “We are held to the same [food safety] standards as any restaurant.

We are inspected by the county’s health department three times a year for the kitchens and warehouse. We have to ensure that the food conforms to standards – we don’t serve expired food,” Hammershaimb said. “We have to be more careful than anyone else because the people we serve are sometimes compromised in their health.

We have to be more like a hospital.”

Menus are prepared by the organization’s executive chef, who has a background in institutional foodservice and training in dietetics, and the food to execute them is delivered daily to a handful of kitchens around the city where it’s prepared and assembled into healthy meals served by volunteer groups. “We had to close our dining rooms, but our residents have their room and their bed. We put all the CDC instructions to use and wear the mask,” Hammershaimb said. Some of those sheltering at Father Joe’s Villages are unable to leave their rooms to come and pick up their food, so meals are packed and frozen for them, delivered either in the organization’s fleet of trucks or by residents of their building.

“It becomes a community effort, and everyone’s looking out for the other,” Vargas said.

Like many others, Hammershaimb started stockpiling food into her pantries a few weeks before the shutdown, as it became obvious that the pandemic was be-

coming an emergency. The organization’s warehouse can store enough food to keep its foodservice program going for three to four weeks. “We didn’t know what the food availability would be, and we can’t afford to be without food,” she said. “We had to think about having clam plates instead of regular plates. We bought disposable cutlery, closed the dining room, converted into a mobile kitchen. That’s the way we operate since then.”

In addition to its assistance to clients seeking to get off the streets and into a job that allows them to support themselves, the organization has for many years also offered a lunchtime meal at its four-block campus in the East Village of downtown San Diego. Anyone in the community is welcome, but those who come are people living on the neighborhood’s streets. An outreach worker is there during the meal service with offers to connect those who arrive for lunch to other services offered by the organization.

Since the pandemic began, Father Joe’s Villages has expanded that meal service, called the Franklin Antonio Public Lunch Program, to three meals a day, adding 6,000 meals to the year’s total since the pandemic began. The meal service is named for the benefactor, a co-Founder of Qualcomm, who helped the organization establish the program. “He partners with us because he knows how important the food aspect is,” Vargas said. “Food insecurity is very important to him.”

For more information, or if you’re able to help Father Joe’s Villages serve San Diego’s hungry, visit my.neighbor.org. GN

How You Can Help Although the organization receives some government funding for the services it provides, it’s largely privately funded by a combination of foundation grants; charitable donations by individuals; assistance from Vons, an Albertsons banner; Costco and Sprouts Farmers Markets; and regular fundraising events.

With COVID-19 raging through California this summer, the organization has been forced to cancel its annual 5K run and pie sale in Balboa Park, an event that usually brings in $500,000, a significant chunk of the money that supports Father Joe’s Villages’ foodservice program. “We typically get over 7,000 people who participate,” Vargas said. “It starts bright and early on Thanksgiving morning. By 10:00 or 11:00, everyone can go home to their own meal and feel good that they’ve done something for those experiencing homelessness. We’re not going to be able to do that this year, but we’re trying to come up with ways to engage the community. We need to be creative. We would love to be creative.”

Managing Through COVID-19 While Deacon Jim figures out the funding crisis, the organization’s foodservice operations are managed by Rocio Hammershaimb, the Division Director of Facility Operations for Father Joe’s Villages. She’s in charge of picking up food from the San

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NEWS & NOTES

Healthy Food Continued from PAGE 1 is high as well.

Part of the community is located within a nationally recognized food desert, and National City has about twice as many fast food and convenience stores as general grocery and fruit and vegetable stands. In the surrounding San Diego community, accessible from National City by public transportation, there are almost five times as many fast-food restaurants and convenience stores as there are supermarkets and produce vendors. As one result of that, more than half the children in the National School District are overweight or obese, and National City residents have the highest rate of heart attacks in San Diego County.

National City also has one of the highest diabetes rates in the county.

The mission of Olivewood Gardens and Learning Center is to inspire young and adult citizens in the county to become healthy and active through participation in organic gardening, environmental stewardship and nutrition education. The organization is celebrating its tenth anniversary this year.

Before COVID-19, the organization ran a variety of programs that brought youths and adults to its 7.85-acre property for field trips, internships in nutrition edu-

Edward & Sons Continued from PAGE 1 to require that the packaging for all products made from Thai coconuts carry a code that tracks the coconuts back to their source. “This story, the second time around, has picked up more traction. This time, many stores in the U.S. and U.K. have chosen to make buying decisions as a result,” said Joel Dee, the Chief Executive Officer of Edward & Sons Trading, which introduced organic coconut milk into the North American market 12 years ago. “There seems to be this misconception, that some folks are not so eager to correct, which is that the investigation was a number of years ago and only involved a small subset of coconut farms in Thailand. It’s an avoidable error, if a person wants to avoid it. A thoughtful person will realize that you can’t make a general statement about a few bad actors.

Because we are a vegetarian company ourselves and have been for 42 years, we tend to have more respect for living things, and animals are part of it.”

Edward & Sons buys coconut products only from companies where humans are doing the picking, he added. “No monkeys pick the coconuts used in any Edward & Sons product. Period,” he said.

Edward & Sons began importing organic coconut milk into the U.S. after finding that although the market was served by a number of brands of coconut milk, there

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

cation and urban agriculture and its nationally-recognized Cooking for Salud program, an 8-week behavior modification program focused on diet-related health issues. Over the past eight years, Cooking for Salud has taught its participants to incorporate more plants in their diets and to become community advocates for health. The organization’s gardening staff, led by Head Gardener Leonard Vargas, and 400 volunteer gardeners grew all the food for the programs. And then came COVID-19.

With the stay-at-home order in effect, Olivewood Gardens and Learning Center could no longer allow the volunteers who’d been gardening there this year to continue their work. But they and the five staff gardeners had already planted spring crops, so the organization suddenly had a lot of food growing and no one coming to the facility for cooking classes to use it.

Meanwhile, the pandemic had wreaked havoc on the community’s fragile economy. “When this happened, people didn’t have the same kind of access to healthy food due to loss of jobs or changes in their financial situation,” Nation said. “We realized that we had all this food. We expanded our efforts of our weekly produce stand with food grown on our property.”

The organization has been able to provide 70 local families a week with a bag containing enough produce to last the fam-

ily for the week. “Over the 16 weeks we’ve been doing this, we’ve given away thousands of pounds of food , and we have 60 to 70 people a week who come,” Nation said. The food distribution is donationbased. “Some people pay $5. Some people aren’t able to pay at all,” she said. “We don’t want money to be a barrier to people, but if they want to make a donation, they can.”

The organization partnered with Sprouts Chula Vista and Eastlake, their locallyowned Sprouts store, which provided some dry goods to go into the bags along with the vegetables, and with wholesale distributor Specialty Produce, which helps when the farm stand needs extra produce or has a special request from a customer that the garden can’t supply on its own. “For the most part, everything is grown on our property, and, thanks to very generous donors, we are able to add the dry goods as well,” Nation

didn’t appear to be any interest in supporting the organic farm movement, Dee said.

“It’s part of our mission to nudge things in the organic direction,” he said.

The creation of an America market for coconut milk permitted Edward & Sons to pay its growers, in Sri Lanka at that time, a premium for the organic product. The company still sources many, but not all, of its coconut products from Sri Lanka. Those products now include sweetened as well as the unsweetened shredded coconut that came before it. “Ours is sweetened with organic sugar and has 40 percent less sugar than other popular national brands,” Dee said.

“Home bakers were looking for a sweetened option to work with their existing recipes,” said Alison Cox, Edward & Sons’ Vice President of Sales. She’s married to CEO Joel Dee, who founded the company when he was 25 years old after he’d become a vegetarian. “I was having a difficult time maintaining my vegetarian diet when I was on the road,” Dee said. “Necessity being the mother of invention, I found I needed to create something convenient that I could carry with me that was nourishing.”

That first product, invented so that Dee could carry it along as he traveled the country towing the Airstream trailer in which he lived while he was on the road, was Edward & Sons’ Instant Miso Cup, invented in 1978 and still one of the company’s top sellers. “I didn’t know whether any customers would show up,” Dee said.

“I was really just making it for myself, and work very hard to get something estabI hoped I could sell it to others.” lished. Rather than bemoaning copycatting, That, in a nutshell, is how Dee pursues you have to say that it’s a fact of life – move Edward & Sons’ product development forward and continue to innovate,” he said. strategy today. As he was developing his “That has resulted in a very eclectic group Miso Cup, it occurred to him that he’d like of products. Part of that is to keep moving crackers to eat with it, so as he traveled in ahead of the innovators and diversify.... We Japan, he started looking around at the rice have an eclectic collection of products, and crackers that the people around him were our goal is not to be the biggest company eating. “They were made from white rice and had all sorts of artificial colors in them to make them pretty.”

—JOEL DEE, CEO, EDWARD & SONS TRADING COMPANY Although the first five or six bakers that Dee talked to about makthat we can be. We are not driven by growing him a brown rice version of the cracking top-line sales as fast as we can. That is ers laughed at him for wanting poor not our vision.” people’s food, Dee eventually found a baker “Profitability is important, and one canwhose owner remembered that his grandnot stand still and expect to remain viable. father had once made rice crackers out of It is important that we continue to fulfill brown rice, and he was willing to give it a our mission for service and innovation and try. Dee called the result Brown Rice Snaps, not focus on the top line. The top line gave the crackers a package with a westerntends to follow if we do the rest of it right,” ized look and started them selling them to he added. “Diversification contributes to American retailers along with Instant Miso the resilience of the company. If I were to Cups as he traveled the U.S. with his define success, it would be ‘resilient,’ as opAirstream. Since then, both products have posed to ‘enormous.’... We are a profitable spawned a school of imitators, Dee said. “It company. We desire to make profits so that is the problem with pioneering things is we can continue to grow and do what we that it’s good to be first, but you have to do. It’s just not what drives us.” GN

said.

The organization is also offering online virtual cooking classes, with lessons about how to prepare the vegetables that clients are picking up from the vegetable stand.

“Seeing people’s culinary creativity come out has been really exciting,” Nation said.

Olivewood is also partnered with Grab & Grow Gardens, a program started

by San Diego journalist and activist Nan Sterman, who puts together bags of garden seedlings along with Mim Michelove, the Chief Executive Officer and President of Healthy Day Partners, an organization dedicated to improving school lunches across the nation by creating and elevating school farm and garden programs where students have an opportunity to grow organic fruits and vegetables for the cafeteria. The pair put the bags of tomato plants, peppers, cucumber and zucchini seedlings together in Michelove’s back yard and living room and handed them out at four distribution sites in San Diego, of which Olivewood is one. “It’s been a really successful partnership,” Nation said. “We’ve had quite a few people who are now growing food at home....

Olivewood wants to be part of the solution. We all want to be part of the solution.” GN

“No monkeys pick the coconuts used in any Edward & Sons product. Period.”

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RETAILER NEWS

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Retailer News Giant Food Announces Expansion of Maryland Warehouse Giant Food, based in Washington, D.C. is expanding its distribution warehouse in Jessup, Maryland. The warehouse serves all 163 Giant Food stores throughout Washington, D.C., Maryland, Virginia and Delaware. The expansion will add more than 95,000 square feet, a 23 percent increase in footprint, which will increase efficiency and add capacity for high-demand categories like organics, fresh produce, meat and seafood as well as other merchandise, including fresh-cut floral and seasonal products.

“The efficiency improvements and enhanced space for housing and distributing thousands of items at the warehouse will further our ability to grow to meet the needs of our

communities,” said Joe Urban, Vice President of Distribution Operations at Giant.

“We’re committed to continuing to innovate our operations to bring the highest quality of products to our shoppers.”

Additional improvements include space for cross-docking to make the most of storage areas and efficiently transition items from inbound to outbound in one trip for key products including Giant own-brand products. The facility will now house 106 dock doors, nearly a 20 percent increase, to further streamline day-to-day operations.

The new warehouse space will also be armed with the latest equipment and technology to manage high capacity operations.

Improved traffic flow and warehousing efficiencies will enhance productivity as well as augment Giant’s safety operating practices.

Furthering omnichannel growth and capabilities, the warehouse will also supply product for Giant’s home delivery service, Giant Delivers, available to shoppers through the brand’s integrated eCommerce shopping experience on www .giantfood.com. GN

BRIEFS Earth Fare Reopens in Williamsburg, Virginia Earth Fare at Midtown Row in Williamsburg, Virginia, is in the process of reopening under new ownership following the March shutdown incident to the chain’s bankruptcy. Dennis Hulsing purchased the company out of bankruptcy with plans to reopen several of the shuttered stores. Hulsing has assembled a team of grocery store veterans and former Earth Fare executives, including original co-Founder Randy Talley. In addition, Hulsing has also hired Mike Cianciarulo, president of the original Earth Fare, and David Isinghood, formerly of Whole Foods, to help spearhead the new venture.

Instacart Completes Digital Deli Counter Rollout in Publix Stores Across Southeast Instacart announced it has completed the rollout of its Instacart Meals product with Publix stores across the Southeast, enabling same-day delivery and pick up of Publix’s beloved Publix subs. The Instacart Meals product makes it easy for customers to order specialty counter items.

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SUPPLIER NEWS

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Supplier News Turkeys Raised with the Turkeys in Mind

BY LORRIE BAUMANN

For the mindful consumer, a bite of a turkey dog or turkey meat loaf is a taste of how the bird was raised. The flavor of turkey from Diestel Family Ranch reflects both the care with which the birds were raised as well as the time they were given

to grow to maturity on nature’s schedule, according to Heidi Diestel Orrock, who oversees sales, marketing and customer service for the 70-year-old, family-owned business. “We are on a mission to continue independent, family-owned farms and providing a really high-quality option in the marketplace,” she said. “We produce delicious birds and tasty products that people can find in the supermarket, while advancing what we consider the art of independent family farming. We want to be an advocate and bring forward the farmer’s voice.”

Diestel Family Ranch is located in Sonora, California, just outside California’s Central Valley. The company also works with partner farms in the Midwest that are owned by farmers that raise their turkeys according to the Diestel family’s standards.

“They take on the Diestel program and consistently produce the birds as we would, and it’s a neat thing to share our values with other farmers,” Orrock said.

“The Diestel difference is pretty simple.

It’s not super-elaborate,” she continued.

“It’s basically just doing right by the birds.”

All of Diestel’s turkeys are certified by the Global Animal Partnership (GAP), ensuring their animal treatment practices are of the highest standard.

“What’s awesome is that we’re able to control and manage the process from beginning to end,” Orrock said. “We know how to make food right, because we’re the ones doing it – we’re not just a marketing hub.”

Orrock herself was born into the family business. She left the farm to go to school at CalPoly, worked for a few years doing

event management in San Francisco, met and married Jared Orrock, who’s now the company President, handling the farm’s business administration and finances while Heidi’s brother, Jason Diestel, manages the farming operations. Their parents are semiretired but still act as advisors. “They are incredibly helpful to us because we’re young, hungry and looking for opportunities,” Orrock said. “It’s great to have people who were champions of natural and organic food to help keep us balanced and to help us steer the ship in that way.”

Heidi Diestel Orrock returned to the family business in 2012. “Ultimately, my husband and I realized the opportunity to continue on the family farm. That was meaningful to us,” she said. “The Diestel of yesterday is not going to be the Diestel of tomorrow.

We’re trying to find a way to create something different and better to grow the company in a significant way.”

That youth and hunger for new oppor-

tunities has led Diestel Family Ranch to keep their parents’ pioneering dedication to organic food produced with the animals’ welfare in mind while innovating products that appeal to a new generation of consumers not willing to sacrifice quality for convenience. “We definitely have a higherend product,” Orrock said. “It’s not necessarily for everyone. It’s for those specialty

BRIEFS

and natural foods stores that want something tasty.”

Diestel Family Ranch’s latest introductions include Naturally Pecan Smoked Turkey. Intended primarily for the holiday shopper, these 10-13-pound birds are fully cooked, requiring only one to 1.5 hours of reheating to come to the table juicy, tender and with a light pecan smoked flavor that brings Southern flavor to the feast. “It’s absolutely delicious,” Orrock said. The Naturally Pecan Smoked Turkey is raised on 100 percent vegetarian feed with no antibiotics ever. It’s also completely free of artificial ingredients, preservatives, added nitrates or nitrites, growth stimulants and hormones, gluten, casein, carrageenan, phosphates and MSG. While the average consumer is likely to think of the Naturally Pecan Smoked Turkey as a special occasion item, Diestel’s other new introduction is an everyday staple for the shopper who’s looking for a new option to introduce to a meal rotation that may have gotten stuck into a COVID-inspired routine. Its new Sous-Vide Turkey Meatloaves are offered in 1-pound retailready packaging. They’re fully cooked and offered in two flavors: Florentine and Traditional. They can be sold either fresh or in the freezer case and retail for around $8.99.

“Meat loaf is a really good, tasty staple, but what we noticed is that there wasn’t one that was made with clean ingredients,” Orrock said.

“Our turkey meat loaf is moist and tender and provides a healthier option for folks with no artificial ingredients, no MSG, and no thickeners or fillers like potato starch or carageenan.”

Diestel is also offering the turkey meatloaves in 2pound packages to slice in the deli department. The company also offers a full range of deli meats, so Diestel Family Ranch can be a one-stop shop for turkey offerings, Orrock said. “Our meat program offers a turkey solution for the retailer. We can cover the perimeter of the store with our products,” she said. “We’re farmers who are utilizing the whole animal, so we can do it all.”

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

TruFood Manufacturing Announces Acquisition of Simply Natural Foods AOG, LLC d/b/a TruFood Manufacturing, backed

by AUA Private Equity Partners, LLC, has acquired Simply Natural Foods, a leader in the better-for-you co-manufacturing segment. As part of the integration, Simply Natural Foods will operate as TruFood going forward and will be led by TruFood’s President, Ted Schouten, and Chief Executive Officer Pete Tsudis. Abe Brach, President and CEO of Simply Natural Foods, departs to pursue his other business endeavors.

Golden West Food Group Invests in Cooks Venture Cooks Venture breeds and raises proprietary slow-growth, heirloom chicken taking into account the health of the animal and the health of the environment. Cooks Venture re-imagines how selective breeding is conducted through more natural criteria and heritage lines to offer a better-for-you, better-for-the-environment alternative to industrial-bred, factory-farmed chicken that dominate the broiler industry today. Cooks Ventures is the only vertically integrated chicken producer in the United States that uses its own independent genetics operation breeding through selection instead of genetic engineering. The $10 million Series A investment by Golden West aids in the development and commercialization of Cooks Venture on a national scale and the funding of its regenerative crop management program.

Wood Roasted Salmon U.S. Launch New Zealand King Salmon Co. is expanding its U.S. offerings with a retail line of premium wood-roasted salmon. The line, Regal Wood Roasted King Salmon, features ready-to-eat roasted King salmon fillets in four flavors including Wood Roasted New Zealand Beech and Double Manuka – roasted with Manuka wood and glazed with Manuka honey. Flavors also include Wood Roasted Mixed Pepper & Spices and Wood Roasted Sweet Chili and Lime.

The salmon comes in 3.5-ounce packages and is sold in supermarket refrigerator cases. The suggested retail price is $9.99.

AYO Foods Brings Authentic West-African Cuisine to U.S. AYO Foods, a line of West-African inspired cuisine, has developed a partnership with Whole Foods and is now available at nearly 50 locations throughout Texas, Arkansas, Louisiana and Oklahoma. Founders Perteet and Fred Spencer developed the brand from their family’s recipes that have been shared across generations. The line offers nutrient-dense, flavor-infused frozen meals and presents the opportunity for grocers to attract new and existing customers, including the large WestAfrican millennial population and growing number of ethnic explorers.

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SUPPLIER NEWS

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Healthy Snacks to Grab by the Handful

BY LORRIE BAUMANN

Seapoint Farms htas just introduced four varieties of Mighty Lil’ Lentils snacks: Pink Himalayan Salt, Barbeque, Falafel and Cinnamon Sugar. The new snacks have launched online and are ready to ship to retailers from several warehouses around the country.

Mighty Lil’ Lentils are, as the name suggests, crunchy little lentils designed to be eaten by the handful straight out of the stand-up pouch. They’re the result of 18 months of product development, said Chief Operating Officer Philip Siegel. “It just took a while for us to make sure we got the consistency right, the crunch right and the flavor profiles right,” he said. “It’s the fun snack, the way we’ve packed it. It tastes great – the flavors, we feel we just nailed.”

Packaged in the 5-ounce bag, the lentils are vegetarian, gluten free and certified by the Non-GMO Project. They’re rich in nutrients, vitamins and fiber, free of trans fats and cholesterol and naturally sustainable. The Falafel and Pink Himalayan flavors are vegan. “It hits for us the important boxes: non-GMO, all natural, high in fiber and protein,” Siegel said. “We’re most excited about the way

Jasper Specialty Continued from PAGE 1 the newest Jake’s flavors,” Jason said. “We look for a bold, current flavor or a combination of flavors that work together.”

Jake’s Nut Roasters almonds are packaged in 5-ounce resealable pouches and in 7-ounce cans that fit neatly into the cupholder of the pick-up truck, so that if you’re out, say, four-wheeling through the desert on a two-track road with no name other than its U.S. Forest Service number, they’re not likely to end up all over the floor when you come to a wash-out.

Jasper Ranch products include both savory and sweet almond mixes from a brand that represents the innovation center for the company. Its most recent development is Jasper Ranch Nutty Duos, a collection that includes Nutty Duo English Toffee & Maple Mixed Nuts, Maple Mixed Nuts & Spicy Cocktail Almonds, Milk & Dark Chocolate Almonds and Rosemary Garlic Almonds with Cranberries & Almond Brittle. Each Nutty Duo includes 5 ounces of each of the two different items.

Nunes Farms was added to the company’s stable of brands with Jasper Specialty Foods’ acquisition of the company known for its gift basket-oriented almond products

they look and the way they taste.”

They’re offered by a company that’s most famous for edamame, pioneering the green soybeans as a frozen food in

great things with dry-roasted edamame, but we were looking for other alternatives that we could expand on,” Siegel said. “It took a while to figure out the

1996. That’s still a large part of Seapoint Farms’ business, but within several years of the frozen edamame introduction, the company expanded its horizons by dry roasting the beans to sell them as a snack, mixing them with other ingredients to make trail mixes, and grinding them into flour to make gluten-free pastas. “We were looking to expand our snacking line. We felt that we had done a lot of

right way to make them. There aren’t many manufacturers that understand how to make them the right way. And now, we’re just thrilled with the product – we got it right.... It has the potential to be a mainstream snack.”

Although the superhero ingredient in these new snacks is now lentils, sourced from farms in the U.S. and Canada and processed in California, the company has

stayed true to its values by producing a snack that’s all natural, nutritious and high in fiber, Siegel said. “Fiber is important because we just feel that it’s good for a number of reasons. It helps with digestion and complements the rest of the nutritional profile,” he said. “What we like with the lentils was that we could hit the attribute profile that we like to put out in a snack, but that we could do what we think is our best-tasting snack. There are tons of choices, but a lot that’s coming out in the better-for-you sections is that they either aren’t as good for you as they say or they don’t taste that good. We just like how lentils hit both of those chords.”

Seapoint Farms’ Mighty Lil’ Lentils debuted online this April, but plans for its nationwide launch in retail have been delayed due to the COVID-19 pandemic.

Siegel said that the national roll-out is now ready to go ahead. The suggested retail price on the 5-ounce package is $3.99. It offers 4.5 servings, with 5 grams of protein and 5 grams of fiber per serving. Other types of packaging are part of the plan for the future.

For more information, follow Seapoint Farms on social media at @seapointfarms or visit www.seapointfarms.com. GN

in 2016. That acquisition came about as the result of a long-standing relationship between the Nunes and Jasper families. When Nunes almonds were ripe, it was the Jasper family that hauled them out of the orchard to the Jasper facility where they were shelled.

“We processed their almonds for 30 years, at least,” Jason said.

So when the Nunes family decided to leave almond growing behind them, it wasn’t hard for the families to come to an agreement that the best hands to carry on the brand’s legacy belonged to the Jasper family, Jason said. “It only made sense to carry on the traditions they had there,” he said. “We both shared the same business principles, and with the relationship between the families for so many years, it just made a lot of sense.”

“There was a lot of thought that went into it,” he added. “We had a mutual respect for each other. We were interested, and they wanted to see it go to the right family that shared their principles. We wanted to see the Nunes Farms brand go on as well.

There’s a lot of history there.”

The Nunes Farms products

include fancier nut snack assortments as well as a wide range of almond-based confections such as Almond Caramel Temptation, Chocolate Almond Caramel Chews and Chocolate Toffee Almonds. At the top of the line is an Almond Gift Basket that retails for $61 and includes almost four pounds of assorted nuts and candies, including Tangy Tomato Crunchies, Honey Glazed Almonds, Almond Caramel Chews, Chocolate Toffee Almonds and more.

While Jasper Specialty Foods has taken care of all the shelling for most of its products, the company also offers Jake’s Nut Roasters Roasted, Salted In-Shell Almonds for the do-it-yourself guy who likes to put his booted feet up on a leather footstool during the football game and crack a few almonds in his bare hands between sips of singlemalt. These in-shell almonds are a special variety of soft-shell almonds that are dryroasted until they open just a bit, so that they’re as easy to open as a roasted pistachio or peanut. “You can just twist them in your hands, and the almond will pop right out,” Jason said. These almonds don’t have the brittle texture of the usual dry-roasted almond, and roasting them in the shell creates a unique flavor. Cheese lovers will relate their mild flavor to the Marcona almonds they’re used to seeing on highclass cheese plates. Jake’s Nut Roasters has packaged these in a 16-ounce burlap bag

that retails for $9.99 and makes a convenient receptacle in which to stow away the shells for the composting bin.

As Jason Jasper looks ahead to a future that includes growing the company’s product line as its market reach, he’s planning to deal with the push-me-pull-you contradictions of expanding production while assuring quality by maintaining control of his company’s almonds from the time they’re planted through harvest and on to the point at which the finished products are sold into the marketplace. “We’re 100 percent completely vertically integrated,” he said. “We have complete control over every aspect of production to get it to the end consumer.... It’s coming directly from our orchard to you, which guarantees the quality of the food and the safety of it.”

“We can control which orchard the almonds came from. The quality assurance is very important for us,” he added. “When we create [products], if it takes a smaller batch to get a higher quality product, that’s what we do.... If we’re going to put our name on it, it’s going to be the highest quality product in the marketplace.”

For more information, call 800.255.1641, email info@jasperspecialty foods.com or visit www.jasperspecialty foods.com. GN

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SUPPLIER NEWS COMFORT FOODS

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Life Goes On in the Growing Fields at Karen’s Naturals

BY LORRIE BAUMANN

Even as the COVID-19 pandemic disrupts life for many Californians, life is going on pretty much like normal at Karen’s Naturals, where co-Owner Matt Cox is enjoying his ability to keep providing food for American families and jobs for his employees in spite of the disruptions happening around them. “One thing I love about our business, that my mom and dad instilled in us, is that we employ a lot of workers, some of whom have been with us for decades,” he said.

“Being an essential worker, being in the food industry, it’s nice to be able to provide for other people during these hard times.”

Cox is a fifth-generation member of the farming family that started when his greatgreat-grandfather, John Cox, settled in California’s Central Valley in 1860. Already the sixth generation of the family, in the persons of his niece and nephew, Elsa and Vaughn, are carrying on a tradition of growing healthy food that’s dehydrated or freeze-dried to make shelf-stable fruits and vegetables that allow consumers to be sure that they have a just-in-case food supply on hand, even if “just in case” sometimes means a hankering for an out-of-season ingredient for a stew, an urge for a healthy snack or a decision to go backpacking along the Pacific Crest Trail.

Karen’s Naturals was founded in 1985

when Cox’s late mother, Karen, tasted a dehydrated tomato that had been treated with sulfur. She didn’t much like it and thought that she could do better by the tomatoes that her family was already growing on their farm. “She [Karen] raised us on a family farm in central California, and she told us to look at the ingredients in food,” Cox said. “We set out to create our own dehydrated tomato.”

Cox’s dad, Bill, bought some home dehydrators, reworked the electrical system in the family’s garage and put his kids to work slicing tomatoes. The family named the business Just Tomatoes, because that was all they intended at that time to produce, using only the tomatoes that Bill was already growing. Over the years, Bill added apples, persimmons, berries, corn and peas grown by other farmers to the line of dehydrated vegetables and in 2016, renamed the company Karen’s Naturals. Today, the company offers a wide variety of dehydrated and freeze-dried fruits and vegetables, but the values that Bill and Karen taught their kids remain at the company’s bedrock, according to their son. “My father and I continue to work our fields around our facility.

We’ve been doing it for 150 years, and we hope to get another 150 throughout the generations,” he said. “Everything that we propose to purchase is tested for high qual-

ity standards, for taste and flavor, and has the certifications that they’re all grown under proper safety standards.”

The company offers both conventionally and organically-grown product lines. “I eat a lot of organics myself. Being a fifth-generation farmer, I don’t like the idea of putting sprays down,” he said. “We all love this ground that has been worked since my great-greatgrandfather, and I’m here to continue that tradition and protect it.... My mom would be very proud of all of us, and the employees continue to provide food in the way that she taught us.”

Karen’s Naturals no longer sources its produce just from Cox’s friends and neighbors – these days, crops are sourced in season from around the world to ensure yearround supplies, but Cox continues to demand that the produce that goes into Karen’s Naturals meets rigorous food safety standards, he said. “We have about 40 different products, both conventional and organic, from corn to pomegranates – you name it,” he said. “Many people like myself – I love to snack on them. As my mom used to say, it’s a great way to get your five to

nine servings during your nine-to-five day.... We make freeze-dried apples with just cinnamon added. I call it the nogluten, no-baking apple pie. It literally tastes just like an apple pie. It’s so yummy.”

Distribution is available to all 50 states as well as abroad. In the U.S., national distribution is handled by KeHE. For more information, visit www .karensnaturals.com. GN

Nutritious, Hearty and Fun Snacks from Daily Crunch

BY LORRIE BAUMANN

Diane Orley started making sprouted nut snacks about 17 or 18 years ago after picking up the idea during a visit to her sister in Austin, Texas. “It’s a method she picked up in India, where she used to go for spiritual reasons,” Diane said. After Diane’s return home to Detroit, Michigan, she began making the sprouted nuts for family and friends, who told her she ought to go into business. After some persuasion, she decided to follow their advice, and she founded Diane’s Kitchen, now the parent company for the Daily Crunch brand, operating out of a commercial kitchen she built into her home. “I did it in my basement under the cottage law,” she said. “It just grew organically. Every time I thought it was over, I’d get new customers.”

Over the years since then, she began looking for a sign to tell her how she ought to proceed with her cottage industry. That sign came in the form of a proposal from Laurel Orley, who’s married to Diane’s nephew and lives in Nashville, Tennessee.

“I knew there was a sign, and then when Laurel approached me, I just immediately said, ‘Yes, let’s do this.’”

Laurel’s proposal was that she’d end her maternity leave from her job working on personal care brands and use her experi-

ence to launch Diane’s little cottage business and the sprouted nut product that came out of it into the national market. The two of them spent the next year and a half in a pre-launch phase, working on the brand’s trademarks and colorful package

designs with simple graphics and friendly fonts for a launch line of three products: Just Sprouted Almonds, Cherry Berry Nut Medley and Coffee-Soaked Sprouted Almonds. “We spent about a year getting the package to a place where it sparks joy, with what we want the consumers to take away, which is for the brand to exude that joy,” Laurel said. The products consist primarily of almonds that are soaked to make them swell and sprout. The almonds are then dehydrated to a crunch that’s crispy like a roasted almond but not as hard and brittle.

The sprouting is believed to enhance the bioavailability of the almonds’ nutrients. In

Europe and Australia, the process of soaking seeds to cause them to germinate and then dehydrating the sprouted seeds is referred to as activation. “The almond flavor is also enhanced,” Laurel said. “A lot of people don’t know what sprouted is,” she added. “It’s still very much an educational component that we need to educate consumers with – it’s very different from a raw or roasted nut.... When I first tasted it, I didn’t know that they were sprouted – I just knew that the taste and texture were different.”

The three launch products are packaged in two sizes, a 5-ounce resealable pantry pouch that retails for $6.99 and a 1.5-ounce grab-and-go single-serve pouch for $2.99 that tucks neatly into a purse or a gym bag.

They’re gluten free, keto and paleo-friendly and vegan.

This fall, Daily Crunch will be introducing two new lines, an indulgent line that uses monkfruit as its sweetener, and a savory line that’s focused on superfoods – the first of the savory products will be turmeric-dusted, while the sweet product will also include maca root, which is being increasingly recognized as a superfood, ac-

cording to Dan Stephenson, who joined the company about a year ago and is now its Chief Operating Officer. Laurel Orley is a co-Founder and now Chief Executive Officer, while Diane is a Founder. “Their passion and their fearlessness have been impressive,” Stephenson said. “I joined the team this year because of their leadership and their passion and their dedication to sharing these sprouted products with the world.”

National distribution is available through KeHE’s elevate™, an emerging supplier program that’s designed to nurture leading-edge brands and enhance their growth and success. “We’re one of five snack brands that were chosen, out of the 60,000 brands that they carry,” Stephenson said. “One of the biggest trends is plantbased snacking. More and more people are moving to plant-based, and snacking as a fourth meal is really trending.”

All of the ingredients come from the U.S. and are non-GMO-certified. Almonds are steam-pasteurized and come from California farmers. “We work only with beefriendly farmers,” Laurel said. “It’s very important for us that we work with brands that align with our brand identity.” A portion of the proceeds from the sale of the products goes to The Support Network, a peer-to-peer organization to support mental health on college campuses. GN

SEPTEMBER 2020

Salute Santé! Grapeseed Oil Comes Bottled with Ingenuity

Ariston Introduces New My Dressing Center

New La Truffe Royale Products from MarDona Specialty Foods

Featured Products

See Page 22

See Page 28

See Page 30

See Page 26

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GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Importing the Best for Everybody

BY LORRIE BAUMANN

Mario Fortunato, the co-Founder and CEO of MarDona Specialty Foods, was brought to the U.S. from his birthplace in Rome when he was two years old. Today, the man who was once a little boy growing up in Brooklyn, New York, dedicates a large part of his efforts to bringing a bit more of Italy along with him wherever he goes.

He and his wife founded MarDona Specialty Foods in 2004. The company imports and sells a variety of olive oil and truffle products imported from Italy under both the MarDona Specialty Foods and Wild Forest Products brand names.

The Wild Forest Products business is actually how Fortunato started making his name in the specialty foods business. He’d been the company’s business manager, employed by its former owners when they decided to go their separate ways and asked him to take over general management of the company. He agreed and eventually bought out the former owners’ interest in the business. At the same time, he and his wife had started MarDona Spe-

cialty Foods, working with the philosophy that the gourmet taste of truffles ought to be an experience available to a wider range of people, not something limited to the very wealthy. For the past decade or so, the two companies have been operating in tandem, but as the relationship has matured, Wild Forest Products has evolved into a brand that’s subsidiary to MarDona.

The company now imports a wide range of olive oils and truffle products, mainly from Italy, and the idea that gourmet indulgences should be available to everyone has caught on in American culture, and MarDona sells a great deal of truffle-infused olive oil to restaurant chefs who see it as a simple way to upscale a burger and flavor french fries. Today you’ll find White Truffle Fries and White Truffle Parmesan Fries on the menu at Greensboro, North Carolina’s Big Burger Spot and even Wendy’s has experimented with adding a truffle burger to its menu.

Fine dining chefs are also buying Fortunato’s truffle oils by the gallon. “The pure

oil retains a lot of its flavor, and then they finish with the truffle oil and a sprinkling of truffle salt,” he says. “It’s got a beautiful aroma to it.”

One of Fortunato’s favorite products in the line is an extra virgin olive oil imported from Apulia, the southern Italy region that includes the heel of Italy’s boot.

“It’s flavorful and robust. It has a nice olivey flavor and taste to it,” Fortunato says. “It’s a regional olive oil that’s not blended. It’s the actual real thing. It’s the pure olive oil from that region.”

Used as a finishing oil for salads and pasta, for sauteing fish and as a rub on meats, the flavorful oil is very green, with a taste similar to most Greek oils, Fortunato says. He describes it as an oil “for peo-

ple who know olive oil.”

MarDona is also known for its range of infused olive oils, which appeal to consumers who are making their own dressings for salads or an antipasto tray. “Garlic, Blood Orange, Lemon and Basil all do very well for consumers,” Fortunato says.

“Some people like an oil based pasta rather than a tomato-based pasta, and it works very well.”

For more information about MarDona Specialty Foods, visit www.mardonaspecialty foods.com, call 855.645.7772 or email info@mardonaspecialtyfoods.com. GN

Over the past few years, though, daRosario Organics has expanded its focus to include both a larger product line and an increased focus on individual serving packets of the premium condiments that are often used as an added premium product for take-out restaurants and deli counters that are able to offer a packet of truffle oil or truffle honey to dress up a pizza or a packet of Truffle Ketchup or Truffle Mayonnaise, the company’s most recent product launch, to dress up a burger for an additional $1 charge to the consumer.

The individual serving packets are currently appealing to foodservice providers who are answering consumer calls for takeout options that they can be sure are safe, according to Safina. “Our line is, ‘Truffle Up for a Buck,’” he said. “For about 55 cents in cost to the company, they can use and give out these packets.... They’ve always done very well, but now we’re specifically going after the contactless market.”

“I have an Italian deli that does a roast beef sandwich, and they put a packet of the Truffle Mayonnaise inside the plastic box with the sandwich. I have a sandwich shop here in Brooklyn that has ‘Truffle Up’ on the menu,” he added. “People buy the truffle packet out of curiosity. Half the people buy the packet, rip it open right there and suck it out of the packet.”

The Truffle Oil is packaged in a 7ml

packet. Truffle Mayonnaise, Truffle Honey and Truffle Ketchup come in 9ml packets.

They’re paper-foil packets made with a three-layer technology that preserves freshness, and each is individually labeled with its UPC code. They’re offered in a box of eight packets that’s packed 12 per case.

In bottles, Truffle Ketchup is packed in a 9-ounce bottle that retails for $9.95. The truffle oils are offered in 1.76-ounce bottles that retail for $10.95. Truffle Mayonnaise is sold in a 3.8-ounce jar that’s sold from the refrigerator case and retails for $10.95. The mayonnaise has a 10-month shelf life.

DaRosario Organics also offers fresh, neverfrozen Truffle Butters made with Organic Valley 100% Pastured Butter. The 2-ounce glass jar retails for $7.69. “It’s only two ingredients: butter and truffles,” Safina said.

“People are going to be entertaining a lot at home this year. If you’re going to entertain at home, you might as well make it special.”

For more information, contact Rosario Safina at rosario@darosario.com, call 917.250.8878 or visit www.darosario.com. GN

Truffle Products from daRosario Organics

BY LORRIE BAUMANN

DaRosario Organics is the world’s only source for truffle condiments that are certified organic by the U.S. Department of Agriculture. “Most of what’s on the market is chemical flavoring,” said Rosario Safina, Chief Operating Officer and Founder of daRosario Organics.

DaRosario’s product range includes USDA 100% Organic White Truffle Oil, USDA 100% Organic Black Truffle Oil, and USDA 100% Organic White Truffle Acacia Honey. The truffle oils are made by a vacuum extraction process from organic truffles to produce an original truffle base in Umbria, Italy, where the truffles are harvested. That base is shipped to the daRosario facility in Queens, New York.

“We’re the only production plant that’s certified USDA organic for truffles in the world,” Safina said. “A lot of people find

that hard to believe, but it’s true.”

Safina noted that the facility’s organic certification was finalized in 2008 and has been continuously certified since then through third-party audits that are rigorous and recognized by the USDA. “It is not a fluke,” he said. “It’s not a willy-nilly, fly-bynight thing.”

Safina sells much of his production to the chefs at white tablecloth restaurants nationally, where he’s endeavoring to replace the artificially flavored truffle oils that some kitchens are still using with the real thing.

“At the end of the day, in a chef’s kitchen, what’s left that’s artificial? Nothing – except that bottle of truffle oil or that tub of truffle butter,” he argues. “For about the same amount of money, you might as well put real truffle oil or real truffle butter or real truffle honey on the real food you’re serving your customers.”

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Salute Santé! Grapeseed Oil Comes Bottled with Ingenuity

BY LORRIE BAUMANN

Food & Vine, the makers of Salute Santé!

Grapeseed Oil, are responding to the market disruptions created by COVID-19 by donating cases of the oil to the business’ restaurant customers to ensure that they h a v e plenty of oil on hand as they transitioned their businesses to feed first responders and serve takeout patrons. To pay for that, the company has had to trim back its own expenses without sacrificing the quality of the oil inside its bottles. Founders Valentin and Nanette Humer found a way to do that in their own back yard.

Food & Vine is headquartered in California’s Wine Country, where local wineries bottle their wines in traditional 750ml bottles. And sometimes they have some of

those bottles left over at the end of the crush. The Humers explained their plan to bottle their oil in some of those 750ml bottles, which the wineries agreed to provide at a cost lower than the bottles that the Humers use under ordinary circumstances.

The new bottles hold 50 percent more oil, and Food & Vine is now offering 750ml bottles of grapeseed oil at a price that reflects the cost savings attained by the new packaging.

The grapeseed oil inside those bottles is still the same oil made from cold pressing the seeds left over after wine grapes have been crushed to produce an oil high in linoleic acid, an Omega 6 fatty acid that’s been shown to elevate high density lipoprotein cholesterol, the good cholesterol, and to decrease triglycerides and low density lipoprotein cholesterol, the bad cholesterol.

The oil, Food & Vine’s Salute Santé!

Grapeseed Oil, is also certified green and verified non-GMO, and it has other valuable culinary characteristics – mild flavors

that don’t compete with other foods and a high smoke point for frying. Salute Santé!

Grapeseed Oil has almost 10 times more linoleic acid than olive oil, according to Valentin Humer. “It’s the only food that can effectively raise HDL cholesterol without a change in diet or lifestyle,” he said. “It lowers LDL and triglycerides.”

“This is a fruit oil. It’s not a vegetable oil,” adds Nanette. “It has its own amazing health benefits.”

Valentin Humer, an Austrian-trained chef and hotelier, came to the U.S. in 1988 with the intention of bringing to the American market the grapeseed oil that he and other European chefs already loved. “I put my career on the hook because I was so excited about this product,” he said. “I wanted to make it here in California and wanted to make it cold-press.... It took us 15 years to create a press that was strong enough to cold-press the grapeseed oil, which we have now running 24/7 in Napa. Grape seeds are hard as a rock.”

Food & Vine has been pressing California grape seeds for Salute Santé!

Extra Virgin Cold Press Grapeseed Oil since 2010. Before that, the company had only been importing grapeseed oil from the key wine-producing countries in Europe since 1994 and selling it on the American market, where it was enthusiastically embraced by classically trained chefs, who valued it for its light flavor, its 485-degree smoke point that allows high-temperature frying and the emulsifying power that means that it incorporates easily into salad dressings that can be stored in the refrigerator and then used directly from cold storage because the oil doesn’t begin to solidify at normal refrigerator temperatures. “Grapeseed oil makes dressings that don’t congeal in the refrigerator. It stays nice and creamy,” Valentin said.

All of the Salute Santé! oils are 100 percent grapeseed oil rather than a blend of oils, which guarantees that the Salute Santé! oils have the linoleic acid content that’s a key to their health benefits. “We have third-party certification to show that what comes out of the grape seed is what’s in the can,” Nanette said.

“I need to be able to sleep,” Valentin added. “My quality level is always the best.”

While he developed the American market for his imported Salute Santé! grapeseed oil in the years since 1994, Humer kept working on the designs for his presses until he developed a new press that could extract the oil from very hard grape seeds with a cold-press. By 2010, he’d finally cracked that seed in time to introduce Salute Santé! Extra Virgin Cold Press Grapeseed Oil, made in Napa, California.

The oils are made from the seeds that are left over after wine grapes are crushed. “We don’t use new land or new water to get our products, so we’re not contributing to waste,” Nanette said. “Why ship this stuff all over the world when we can make it here?”

Several varieties of wine grapes are grown in the Napa Valley region, so that, in addition to the Extra Virgin Cold Pressed Grapeseed Oil, the Salute Santé! product range has included many ultra-premium

oils made from specific grape varietals – currently pressing Cabernet Sauvignon, Merlot and Chardonnay grapeseed oils.

Fine restaurant chefs have adopted these varietal oils for use as finishing oils in dishes that pair well with the wines fermented from the same variety of grapes.

They can be drizzled on seafood, salads or cheeses or used as dipping oils for bread or crackers. “It takes the marriage of food and wine to a whole new level,” Valentin said.

“The versatility of grapeseed oil is comparable to olive oil. I think of them like salt and pepper. Grapeseed oil can be used for any cuisine, while olive oil is more suitable for Mediterranean cuisine.”

The Salute Santé! product range also includes six flavor-infused finishing oils: Roasted Garlic, Basil, Chili, Rosemary, Lemon and White Truffle. They find use in salad dressings, for drizzling over cooked meats and vegetables and for marinating.

The Humers believe that Americans’ growing interest in grapeseed oil and the success of their own product line can be attributed to growing sophistication among American consumers who care about their health and the food they’re putting into their bodies. “Consumers are getting more and more leery about looking at what’s in their bottle. They’re doing their homework, and they want to know that the people behind these brands have integrity,” Valentin said. “It’s necessary to look for something that’s the real thing, and we’re third-party-certified 100 percent grapeseed oil. Sometimes price isn’t everything. What they’re getting with Salute Santé! is all grapeseed oil – not adulterated with something else.” GN

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GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Artisanal Vinegars Offer Bright Flavors

BY LORRIE BAUMANN

Handcrafted vinegars imported from Germany are a first venture into the food industry for a company whose products have previously always been food-adjacent. Lang Weinessig, now distributed in the United States by albert L. (punkt), is a line of drinking vinegars, dipping vinegars and a balsamic vinegar developed by German chef Jens Lang, who is known for using sour flavors to season his food. albert L. (punkt) is better known in the United States for a line of bamboo bowls imported from Vietnam.

“Our company started in Germany 13 years ago. It wasn’t until May 2018 that created the branch in the U.S.,” said Account Manager Caden Landry. “This is a first foray into food business. We’ve never sold food, but we’ve sold the things that go with food. We thought that to sell the vinegar with the bowls was a no-brainer.”

Lang’s interest in making his own vinegars was sparked after he married into a family that owns a winery and makes its own wine vinegars, according to Landry.

He’d become acclaimed for his use of acidic seasoning in the cuisine he served at his restaurant in Edesheim, Germany. “He’d been buying vinegars for years, and they’d never been exactly what he wanted,” Landry said. After his marriage, Lang capitalized on his new family’s expertise in fermenting vinegars as well as wines and learned to make his own vinegars to serve in his restaurant. Customers who enjoyed the vinegars in his restaurant started asking Lang if he’d sell them some of it in bottles that they could take home. “From the sheer amount of nice comments he got, he decided to sell them so that other people can cook with them,” Landry said.

The German winery became the linchpin for extending Lang Weinessig’s reach into the American market after its owners met Landry and his fellow albert L. (punkt) entrepreneur Regina Schroeder at a trade show. albert L. (punkt) had been making bamboo bowls in Vietnam and importing them into Germany for sale in Europe and the United States.

The entrepreneurs began to discuss Lang Weinessig’s lack of American warehousing in the way that vendors exhibiting down the aisle from each other at a trade show fall into conversations about their respective businesses.

“We are really good friends with the family who makes the vinegars and owns the winery,” Landry said. “They had never had any warehousing in

North America, so we brought these into our warehouses to help sell.”

Through sales of its bamboo bowls, the company already had relationships with American gift and specialty grocery shops, and adding the specialty vinegars to the albert L. (punkt) catalog gave Landry another way to appeal to retailers eager to distinguish their stores from others through offerings of unique gift ideas. “It wasn’t until May 2018 that we created the branch in the U.S.,” Landry said. “We moved into this [former] bowling alley in 2018 and have been building our stock and selling to companies around the country.”

The line includes vinegars for drinking and dipping, a balsamic vinegar and a vinaigrette for use in salads. They’re all made in Germany and packaged in bottles made in Italy. As is the case with most European produce, produce from which the vinegars were made is grown with organic methods, and Lang Weinessig is currently pursuing organic certification in the U.S. The drinking vinegars are offered in five flavors: Ginger Chestnut Honey, Bourbon Vanilla, Raspberry, Cassis and Persian Saffron. The flavors are intense, and in Germany, these would typically be used as an aperitif or digestif. “It might be a very social thing, a bunch of people sitting around and sipping the vinegar,” Landry said. In the United States, those who aren’t sipping them straight as a distinguished alternative to an alcoholic beverage are likely to be mixing them into handcrafted cocktails.

The drinking vinegars are packaged in 100 mL bottles that retail for $20.

albert L. (punkt) offers three of the Lang Weinessig dipping vinegars. These are vinegars that were born to be included on a cheese or charcuterie plate, with fruit-forward flavors that complement the savory richness of a cheese or a pâté and acidic notes to help lighten the knee-buckling creaminess of the fats before they overwhelm the palate. The three dipping vinegars, each made from wine grapes along with another fruit, are Dornfelder and Date, Pinot Blanc and Apricot and Reisling and Fig. They are offered in 330 mL bottles (11.3 fluid ounces), which retail for $22.

The Lang Weinessig Balsamic Vinegar is a four-year-old balsamic made in Germany using traditional methods. “They’ve been aging it for as long as they’ve been around,” Landry said. “It’s not very thick yet, but it’s perfect for any kind of salad or dips.” The Balsamic Vinegar is packaged in 250 mL (8.4 fluid ounces) bottles that retail for $20.

Finally, in addition to these individually sold items, albert L. (punkt) is offering a Lang Weinessig gift set of four dipping vinegars in a white box. These are 170 mL (six fluid ounces) sample-size bottles that include one variety, Pinot Noir and Cherry, that’s not sold in the larger bottles. The gift set retails for $54.

For more information about the Lang Weinessig vinegars as well as albert L. (punkt)’s line of bamboo serving, sauce and salad bowls crafted in Vietnam and then lacquered as they’re made with a wide range of food-safe colors, visit www.albertlpunkt.de.

Both English and German-language versions of the website are available. GN

George Paul Vinegar Grows on the Vine

BY GREG GONZALES

George Paul Vinegar has been steadily growing since Owner and Founder George Johnson tried making vinegar as a hobby 15 years ago, spreading by word of mouth from chef-to-chef across the country. “We do it the old-fashioned way,” Johnson said.

“We make ‘em all from French-American hybrid varieties of wine grapes grown at the northern latitudes. And no one else makes vinegar out of those varieties, so they are a little different, very fruit-forward, milder.”

The result is a powerful flavor from each ingredient for each vinegar. The Apple Cider Vinegar uses fresh fall apples from Arbor Day Farms, retaining the same sweetness throughout the whole process.

The Prairie White is known for its soft tropical flavors with hints of rose and pear, and the Brianna is a single varietal with pineapple and citrus notes that gives off an apricot sweetness. The reds are rich, but fresh, and full of depth.

One of the stars of the show is the pi-

quant Raspberry Vinegar, which isn’t infused or flavored. It’s made only from raspberries, which come out sweet and tangy.

Johnson’s first recommendation is to drizzle it over a lush vanilla ice cream.

However, the real star of the show is the Emilia, the balsamic George Paul started with. Made from Frontenac grapes, it’s mellow, but packs a lot of flavor into just a few tiny drops, sweet with the perfect amount of tart. Those few drops will elevate a steak, soup, salad or even a dessert to new levels of flavor.

All the wines used for the vinegars come from Niobrara Valley Vineyards, an operation where Johnson is Head Winemaker, that started specifically to grow grapes for

the vinegar but took on a life of its own.

Staying true to tradition, there are no additives to the wines, no flavors, no preservatives, no pesticides, just fruit.

That takes time. While most commercial vinegar is made quickly, in hours or days, George Paul vinegars take a year-anda-half to two years to finish.

The Emilia takes six to eight years.

“That’s the kind of quality it is. It’s extraordinary,” said Johnson. “People who don’t even like vinegars, their eyes pop open when they taste mine. They’re like, ‘My gosh, this doesn’t taste like vinegar. This is good!’”

Johnson said it’s the same reaction he’s heard from chefs from all 50 states. “It’s

grown organically on its own,” he said. “It’s been kind of crazy.”

“It’s the damndest thing,” he continued.

“I never expected it to grow to this point.

And it’s been fun. I’ve met lots and lots and lots of interesting people, and that’s really the best part of the business: I get to meet all these people who come through here.”

Groups come by the busload, maybe 30 or 40 people at a time, for tastings. And strangers to the town often come across a little grocery store, a strawbale shop Johnson helped the school build to give students real-world work experience, where the vinegar sells extremely well.

“It’s a really unique situation,” said Johnson. “They sell my vinegar there, and it’s displayed as you walk in the door, the first thing you see. We’re in stores from Portland to Brooklyn and all over the United States, but that store is our number-two wholesale account in the nation, right here, out in the middle of nowhere.” GN

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GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

A SPECIAL ADVERTISING SECTION

FEATURED PRODUCTS Polifemo Extra Virgin Olive Oil This Polifemo Extra Virgin Olive Oil is green, with golden reflections and a fruity scent of fresh cut grass, tomato and artichoke. It has a fruity and fragrant taste, balanced between spiciness, sweet and bitter. It’s made from 100 percent Tonda iblea, a native cultivar, harvested green in advance of maturity and bottled without filtering, so it will contain natural sedimentation. Various bottle sizes are available: 100ml, 250ml, 500ml, 750ml; and the oil is bottled only upon order. Acidity is less than 0.10 percent. The oil is characterized by great vitamin content and polyphenol structure, so it’s suitable for regular use in all diets. Suggested retail price for the 500 ml bottle is $29.99.

Buon’Italia’s retail store is located in the heart of Manhattan in New York City, New York’s historic Chelsea Market. The gourmet Italian grocery store has offered its customers an authentic taste of Italy for more than 20 years. It’s recognized for its extensive range of highquality imported Italian food and other related products.

buon’Italia 212.633.9090 ext. 324 amagliulo@buonitalia.com www.buonitalia.com

Bellucci EVOO Traceability System is Blockchain Validated Tree to Table An innovative leader in the production of fully traceable, high-quality, 100 percent Italian extra virgin olive oil, Bellucci launched its Trust Through Traceability campaign in 2014 with a proactive and ethical approach to providing a transparent look into its supply chain while bringing clarity in food labeling directly to the consumer.

With the Bellucci app and the unique lot code printed on the label of every bottle, consumers can verify the authenticity of their extra virgin olive oil, as well as trace their bottle of Bellucci back to its source in rural Italy. This traceability system has also received an independent third-party ISO 22005 certification by Bureau Veritas.

In 2018, Bellucci began integration of blockchain cloud technology to further validate its traceability system. The platform was initially launched at its bottling facility through the point of distribution in the U.S. Bellucci now takes blockchain integration to the next level with expansion and implementation to include the cooperative of growers and the mills throughout Italy.

Each participant in the supply chain creates and shares a permanent, unalterable

record of the product journey from olive groves to the mills through bottling, shipping and distribution all to a secure shared open ledger. The ultimate goal is to provide retail buyers, distributors and consumers with complete transparency and traceability from grove-to-grocer.

From the ground up, precision agriculture is leveraging advances in technology via satellite, GPS and even photographic equipment to improve the efficiency of food production. The industry has already progressed from using tech to measure and track crop yields and soil levels, to monitoring weather patterns and water usage, and how these factors affect harvest. Now, the agricultural industry is beginning to see the positive impact of technologies and AI to differentiate between crop plants and their neighbors, for increased efficiency in the application of fertilizers and pesticides.

This is just the beginning, with Bellucci continuing to drive innovation in food tech and raise the industry standards in the extra virgin olive oil category.

Bellucci Premium www.belluccipremium.com

STAR a Trusted Brand for EVOO When it comes to olive oil, there is no finer choice than STAR. STAR is a longstanding member of the North American Olive Oil Association, and it has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

STAR is committed to providing the highest quality olive oil from the Mediterranean. Made from the freshest pressed olives, this liquid gold features a rich, fruity and peppery finish.

Use STAR extra virgin olive oils with your

freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish. Make STAR Extra Virgin Olive Oil the star in your recipes.

STAR offers a wide selection of olive oils for all your culinary needs.

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Mesquite Honey Vinegar with Smoky Serrano Atlanta, Georgia-based Built by Bees offers unique, healthy and profitable gourmet honey products. Since its Sourwood Honey Vinegar won the gold sofi Award in 2019, Built by Bees has expanded its honey vinegar line with new captivating offerings and wholesale pricing starting at $78/case.

Mesquite Honey Vinegar, the newest of these, is produced from an apple cider honey mead base. It’s complemented with the robust and flavorful Southwestern mesquite honey and a smoky serrano finishing touch. With pure flavor and a nice bite, it’s addictively sweet, hot and savory.

Built by Bees’ Mesquite Honey Vinegar

makes an excellent glaze, marinade, and finishing or dipping sauce to many foods.

The entire line of honey vinegars is low-acidity and sulfite free. There are no artificial flavors or sweeteners, no added sugar, no highfructose corn syrup, no chemicals or preservatives, and they are gluten free.

Each bottle is 250 ml.

Built by Bees www.builtbybees.com

Ariston CBD-Infused Olive Oil Ariston CBD-Infused Olive Oil combines all natural and high-quality hemp-derived CBD produced in Connecticut with the Ariston family’s own production of extra-virgin olive oil from southwest Greece for a delicious and healthy elixir.

This oil combines the health benefits and flavors of both the nutty, earthy CBD oil and the grassy flavor profile of Ariston Koroneiki Extra Virgin Olive Oil. This combination is ideal for salads, sa-

vory dressings and even homemade pestos. In combination with Ariston’s Traditional Balsamic Vinegar, lemon juice, garlic and mustard, it makes an incredible salad dressing.

Ariston Specialties 860.263.8498 www.aristonspecialties.com

MarDona Bulk Olive Oil & Balsamic Program MarDona Specialty Foods has expanded its line to include a new bulk food service program for all of its olive oil products: pure Olive Oil, Extra Virgin Olive Oil, Grapeseed Oil and infused olive oils in 1gallon jugs and 5-gallon pails. Additionally, due to overwhelming popular demand, MarDona’s black and white truffle infused olive oils are included in this program.

MarDona’s Balsamic Condimenti product line is also now offered in 1-gallon jugs and 5-gallon pails. This line includes MarDona Aged Traditional Imported Balsamic and all of the company’s line of infused fruit-flavored balsamics, such as Fig, Blood Orange, Strawberry, Raspberry, Chocolate and Coffee and many more.

MarDona is also adding its Fusti Con-

tainer Program into the bulk program. The Fusti containers are available in 5 and 15 liter units to dispense the oils in style to the end user. MarDona products have been in demand from olive oil retail shops to manufacturers that produce their own products with MarDona truffle oils.

MarDona Specialty Foods 855.645.7772 info@mardonaspecialtyfoods.com www.mardonaspecialtyfoods.com

Top-Rated Texas Delicacy from Teasdale Latin Foods D.L. Jardine’s® Texas Champagne® Hot Sauce is a Texas delicacy that’s been well known throughout the Lone Star state for more than four decades. From Teasdale Latin Foods, D.L. Jardine’s Texas Champagne Hot Sauce is the company’s topselling hot sauce of all time.

Like other hot sauces, D.L. Jardine’s Texas Champagne Hot Sauce allows consumers to customize their dish. Because of its cayenne-based, not-too-extreme,

medium heat, D.L. Jardine’s Texas Champagne is a popular table staple among the locals.

D.L. Jardine’s brand brings true Texas grit and heritage and offers a collection of authentic flavors made from premium ingredients.

Teasdale Latin Foods www.teasedalelatinfoods.com

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A SPECIAL ADVERTISING SECTION

FEATURED PRODUCTS Bellucci Olive Oils: Transparent, Verified

Ariston Introduces New My Dressing Center

Bellucci offers 100 percent Italian extra virgin olive oil from a company dedicated to ensuring the authenticity of its products since the brand’s inception. The company’s innovative traceability system empowers consumers to track the contents of any bottle to the region and mill of origin in rural Italy.

This traceability method has received ISO 22005 certification by Bureau Veritas. Bellucci is proud to have achieved this level of verification from an independent party.

With rigorous third-party certification, retailers can offer Bellucci to their customers with even greater confidence. The certification attests to the accuracy of Bellucci’s system for ensuring product authenticity. Bureau Veritas, founded in 1828, is recognized and accredited by major national and international organizations. Its certification program goes beyond simple compliance with regulations and standards to reduce risk. With a clear focus on integrity and ethics, impartial counsel and validation, customer concerns and safety at work, its certifying stamp is a powerful

Ariston My Dressing Center is a new, patent pending and amazing technology for your high traffic stores. Ariston Dressing Center is targeted to tech savvy Millennials and is easy to use for all age groups at the same time.

In today’s challenging and ever-changing retail market, there are a lot of factors when a store decides to add more products or apparatus to sell existing products with a new twist. Many of those concerns were taken into account in the design of Ariston’s Dressing Center. The dressing center provides shoppers with six different products that they can combine in thousands of different ways to create a dressing or marinade that’s perfectly customized to their own preferences. A touchscreen on the device offers recommendations for pairings to guide shoppers as they select the oils to complement their menu plans.

Additionally, your customer gets few, non-GMO, gluten-free, clean 100 percent

indicator of all the qualities that invite consumer trust.

Bellucci’s efforts to combat fraud in the industry and empower consumers extend beyond the company’s sophisticated traceability system. The award-winning Bellucci Traceability App additionally offers tasting instructions and an experience of Italian terroir to impart the skills consumers need both to identify and savor authentic Italian extra virgin olive oil. The brand’s signature bottle is also fitted with a tamper-resistant easy-pour spout.

Bellucci’s outstanding award-winning flavor profiles have been recognized once again with its newest addition to the product portfolio; Bellucci’s Sicilia PGI Organic was awarded the silver medal from the 2018 New York International Olive Oil Competition. Consumers are quick to learn that great taste and trust through traceability go hand in hand.

Bellucci Premium www.belluccipremium.com/en

Miraval Organic Extra Virgin Olive Oil Near the ancient town of Correns-Var in Provence, France, sits Chateau Miraval, tucked away in its own valley surrounded by vineyards, olive trees and old forest. In addition to its award-winning white and rosé wines, Miraval is producing a limited edition of extra virgin olive oil. Miraval cultivates 26 acres of organic olive groves on Roman-era dry stone terraces. Warm, sunny days, cool nights and fertile soil contribute to an oil with exceptional terroir.

The oil is skillfully blended from the château’s olives and 100 percent organic olives from neighboring groves, using the finest modern extraction methods.

The resulting oil is a velvety blend of 100 percent organic Verdale, Picholine, Tranche, Lucques, Aglandau, Cayon and Arboussane oils. With an aroma of freshly cut grass, this oil is well balanced, pungent and peppery with notes of almonds, hazelnuts and stewed artichoke. The finish

is long and spicy with a mild astringency.

It’s lovely as a dressing for a composed salade Niçoise or pan bagnat, including among the ingredients for ratatouille or used to finish roasted monkfish. Alternatively, it’s an excellent oil for artichokes barigoule, the classic Provençal dish of artichokes braised in white wine with onions, carrots and thyme.

Miraval Organic Extra Virgin Olive Oil is packaged in 500ml bottles packed six to the case.

DeMedici Imports 833.496.7281 info@demedici.com www.demedici.com

MarDona Black Truffle Marinara Sauce MarDona Specialty Foods’ gourmet Black Truffle Marinara Sauce is versatile and perfect for any pasta dish or as a dipping sauce for a crusty bread. MarDona uses only pure, natural ingredients in the making of its gourmet sauce – the best crushed tomatoes, fresh spices, pure truffle infused olive oil and the finest black truffles. Then the sauce is slow cooked over a low heat for hours to achieve its luscious thickness and well-balanced

great taste.

Sodium and calorie levels are as low as possible, and it’s gluten free.

MarDona Specialty Foods 855.645.7772 info@mardonaspecialtyfoods.com www.mardonausa.com

natural ingredients of their own liking.

Imagine if they mixed oil and balsamic along with garlic infused olive oil and fig infused balsamic vinegar. They can take this mix, place it in their blender and add pitted Kalamata olives, capers, scallions, mustard, one anchovy and blend it for a few seconds – instant gourmet salad dressing.

The sky is the limit. The My Ariston Dressing Center also allows shoppers to choose from a number of different recipes and email their choice to their smartphone instantaneously.

All this happens within a small footprint in the store. This is an experience that can only happen when the customer is inside your store – it’s not available online anywhere.

Ariston Specialties 860.263.8498 www.aristonspecialties.com

George Paul Vinegar Edelweiss George Paul Vinegar has added a new variety to a line of exceptional vinegars.

Edelweiss is a single-varietal white wine vinegar, fresh and crisp with a bright finish and complex flavor profile featuring notes of apple and cherry. All George Paul Vinegars are small-batch produced in a traditional style that can take anywhere from two to eight years to finish.

This slower process retains and concentrates the full flavors of the original fruit.

That ethos of care and tradition carries through to all aspects of the company’s products. The fine packaging, for instance, is designed in-house by George’s daughter Emily – she even prints some of the labels on her centuries-old letter-

press. With this new addition, GPV now offers eight unique gourmet vinegars.

Single varietals include Edelweiss, Brianna and Temparia. Wine blends include Prairie White and Prairie Red. The line is rounded out with Raspberry (made from 100 percent raspberries), Apple Cider, and Emilia, George Paul’s signature aged American balsamic.

George Paul Vinegar 402.823.4067 www.georgepaulvinegar.com

Authentic Italian Shelf-Stable Plant-Based Pizza Crust Since 1978, Pizzeria Fasce has produced mouthwatering fully-topped pizzas and pizza crust, including plant-based options for conscious consumers. Prepared using only hand-selected, high-quality, all-natural ingredients, these new innovative shelf-stable pizzas are perfect for customers looking for an easy-to-make meal that can be customized to fit their unique palates.

Each pizza is crafted free from preservatives, colorings and GMOs. The unique selection of product lines ranges from traditional to whole wheat and even plantbased pizza crust. Plant-based flavors include Cauliflower, Black Carrot and Butternut Squash.

This diverse selection of recipes al-

lows you to expand y o u r clientele from traditional c o n sumers to those who are more conscious and partake in plant-based lifestyles. Pizzeria Fasce’s 40 years of artisanal traditions, recipes and aromas truly encompass authentic Italian flavor that can be enjoyed by everyone, no matter their dietary needs.

LVBImports LLC info@lvbimports.com www.lvbimports.com

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A SPECIAL ADVERTISING SECTION

FEATURED PRODUCTS New La Truffe Royale Products from MarDona Specialty Foods MarDona Specialty Foods has added four new products to its La Truffe Royale line.

Black Truffle Acacia Honey replaces Wild Forest Tupelo Honey. This fine smooth acacia honey is imported from Italy and blended with black truffle pieces along with MarDona’s Truffle Essence. This honey compliments any cheese platter or roasted poultry, or it can be served over fresh ricotta cheese and toasted bread.

La Truffe Royale Black Truffle Rub combines a dried black truffle with a hand-harvested salt. It’s a very fine powder that rubs well into any meat, poultry or seafood. Also, it can be added to sauces and more.

Black Truffle Sea Salt is perfect over

fries, onion rings, pizza, all burgers, sandwiches, popcorn and so much more. It’s a perfect blend of MarDona’s Truffle Essence mixed with a fine imported sea salt and truffle pieces.

Black Truffle Tapenade is black truffles and truffle-infused oil to make a great spread that can be used straight from the jar and spread over some toasted crusty bread. Or it can be mixed with a mayonnaise to create a wild truffle aioli or added to hot cooked pasta as a great truffle pasta dish.

MarDona Specialty Foods 855.645.7772 info@mardonaspecialtyfoods.com www.mardonausa.com

O California Organic Extra Virgin Olive Oil O Olive Oil & Vinegar launches its new packaging for 100 percent local, California-grown organic extra virgin olive oil. For 25 years, this company has been a pioneer in innovative olive oil and vinegar produced in small batches in northern California. O’s California Organic Extra Virgin Olive Oils are delicate, fruity and award-winning.

O’s regenerative agricultural initiative involves planting and converting more olive trees to organic certification than any other brand in the U.S. With organic certification to assure that no pesticides or chemical fertilizers are ever used on the trees or the land, O’s

Olive Oils are made with a l o n g t e r m commitment to healthy, delicious, sustainable foods.

The oils are now available in three sizes: 250ml, 500ml and 750ml. Their suggested retail prices range from $8.99 to $21.99.

O Olive Oil & Vinegar 888.827.7148 www.ooliveoil.com

Summer Grilling Cheeses from Champignon N.A. Champignon North America’s summer season selection of all natural specialty cheeses are made just for the grill.

Rougette Bon•Fire cheeses are served hot, fresh off the grill and are perfect for sharing!

The product line includes two types of cheese, both made with all-natural ingredients: a mild and creamy softripened cheese, which comes in two individually packed cheeses per unit; and a semi-soft cheese marinated in herbs, which comes in a convenient ready-to-grill pan.

The cheeses can be prepared on charcoal, gas, and electric grills as well as on the stove top or in the oven. Both types of cheeses are unique and approachable in flavor profile and truly bring something special to the summer barbecue experience. They are also lactose free and gluten free and are free from preservatives, stabilizers and additives.

Mild and creamy Grilling Cheese is a soft-ripened cheese made to be heated directly on the grill just like a burger. Unlike other soft ripened cheeses, the rind becomes crisp when heated and can withstand the heat without melting or sticking.

The cheese develops a char-grilled, crispy golden outside and a warm and creamy inside.

Marinated Grilling Cheese is ready to grill and easy to serve. This savory semi-soft cheese is pre-marinated in herbs and oil and comes in a convenient aluminum pan for easy preparation and grilling. The cheese softens when warmed and can be either warmed on both sides ready to dice into a salad or melted into a hot dip.

Champignon North America 201.871.7211 www.champignon-usa.com

Salty Wahine Guava Garlic Salt Salty Wahine’s Guava Garlic Salt is the perfect seasoning for garlic lovers. It’s excellent on steak, pork, chicken and vegetables, and it’s particularly special as a seasoning for sweet corn.

It’s offered in a refillable grinder that retails for $15 or in a polybag that retails for $10.

Salty Wahine Gourmet Hawaiian Sea Salts 808.378.4089 www.saltywahine.com

Ariston Specialties Pesto Infused Olive Oil Treat your customers to something truly delicious and award-winning with Ariston Specialties Pesto, which won the silver medal in 2018 in the Los Angeles International Extra Virgin Olive Oil Competition.

Ariston’s Pesto is an infusion of fresh basil, pine nuts and a touch of garlic infused in 100 percent extra virgin olive oil from Greece. It’s perfect for salads, pasta dishes, focaccia breads, pizzas and bread dipping,

and it pairs perfectly with Ariston’s Traditional Balsamic.

This product is a premium infused olive oil at a reasonable price. It will generate profits for your store and excitement in your customers.

Ariston Specialties 860.263.8498 www.aristonspecialties.com

Organic Herbal Teas from a World Leader Teekanne (meaning “teapot” in German) is a family owned business since 1882. The company is the market leader within the herbal and fruit-infused tea category. Being number one in the world allows the company to continue to make trend-forward combinations that are both healthy and tasty.

Teekanne is introducing to the U.S. a new range of organic teas. Teekanne’s new organic tea line packaging has a fresh, young and chic flair aimed to capture the attention of tea lovers. The new flavors offered are: Start Your Day (mate, spearmint and lemon peel), Calm & Relax (honeybush, lemon balm and hops), Sleep

& Dream (lemon balm, peppermint, lavender blossom); Spritz Up your Life (ginger infusion with turmeric), You’re My Berry (raspberry and cranberry) and Swinging Green (green tea with moringa and lemon).

From leaf to pot, Teekanne sources its ingredients, blends at its own factory, tests for 100 percent purity and uses all eco-friendly packaging. The company is FSC certified as well as 100 percent organic. All the ingredients come exclusively where the teas, fruits and herbs naturally grow and thrive.

Gourmet International Ltd. 800.875.5557 info@gourmetint.com www.gourmetint.com

Cynara Brings First-Ever Artichoke Chyps Artichoke Chyps are Cynara’s own innovation in the market and the newest addition to its family of premium artichoke products. This award-winning, superfood snack is made from three ingredients: fresh artichokes, high oleic sunflower oil and sea salt. The artichokes are carefully collected and selected by hand, thinly sliced, lightly fried and then packed to enjoy in a resealable, recyclable, gusseted bag. Suitable for all food tribes; they are plant-based, high in fiber (10 g), naturally gluten free, non-GMO verified, have zero

sugar, zero cholesterol and zero trans fat.

They are also loaded with minerals, vitamins and protein.

These crispy bites are the perfect fix for a salt craving and have the potential to transform traditional snackers into healthy Artichoke Chyps consumers. Use to add texture and a burst of artichoke flavor to salads or as you would any other produce-based snack product.

Cynara Worldwide Sourcing Inc. www.cynara.net/us

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SPECIAL LISTINGS MEDITERRANEAN DISHES

OILS

STAR Extra Virgin Olive Oil

O California Organic Extra Virgin Olive Oil

STAR Extra Virgin Olive Oil is made from cold extracted olives and has a rich, fruity taste and peppery finish. It is ideal for dressing salads and drizzling over roasted vegetables and pasta.

Suggested retail price: $6.99/750ml bottle

O is the leading brand of 100 percent certified organic extra virgin olive oil grown in the U.S. O’s organic orchards, near the northern California coast, produce world class fruity extra virgin olive oil. Now available in 250ml, 500ml and 750ml.

Suggested retail price: $8.99/250 ml

Borges USA – STAR Fine Foods 559.498.2922 fjcuenca@borges-bbf.com www.starfinefoods.com

Polifemo Extra Virgin Olive Oil This Polifemo Extra Virgin Olive Oil is green, with golden reflections and a fruity scent of fresh-cut grass, tomato and artichoke. It has a fruity and fragrant taste, balanced between spiciness, sweet and bitter. It’s made from 100 percent Tonda iblea, a native cultivar, harvested green in advance of maturity and bottled without filtering, so it will contain natural sedimentation. Various bottle sizes are available: 100ml, 250ml, 500ml, 750ml; and the oil is bottled only upon order. Acidity is less than 0.10 percent. The oil is characterized by great vitamin content and polyphenol structure, so it’s suitable for regular use in all diets.

Suggested retail price: $29.99/500 ml bottle buon’Italia 212.633.9090 ext. 324 www.buonitalia.com

Miraval Organic Extra Virgin Olive Oil Miraval Organic Extra Virgin Olive Oil is s blend of 100 percent organic Verdale, Picholine, Tranche, Lucques, Aglandau, Cayon and Arboussane oils, for a velvety oil with an aroma of freshly cut grass.

The palate is pungent and peppery with notes of almonds, hazelnuts and stewed artichoke. The finish is long and spicy with a mild astringency. Well balanced.

Suggested retail price: $$40.00/500 ml bottle De Medici Imports 833.496.7281 info@demedici.com www.demedici.com

O Olive Oil & Vinegar 888.827.7148 www.ooliveoil.com

Pizzeria Fasce Pizzeria Fasce fully topped pizzas and pizza crust, including gluten-free options for conscious consumers, are prepared using only hand-selected natural ingredients. These shelf-stable pizzas are perfect for customers who are looking for a meal that’s easy to make. Each pizza is free from preservatives, colorings and GMOs. Suggested retail price: $4.99 to 6.99 LVBImports LLC 619.335.0352 info@lvbimports.com www.lvbimports.com

Wild Forest Truffle Oils

Italian Sides from Paesana Paesana Pickled Herb Cauliflower is a choice side dish adding spice to salads, a sour punch to antipasto or a touch of acidity to meats. For a kick of pungency to herb-soaked vegetables, Paesana Garlic Herb Cauliflower is a perfect addition to antipasto.

Paesana Country Garlic Mushrooms, a blend of soft and supple mushrooms and finely chopped garlic, are ideal to elevate a recipe or to eat straight from the jar. The sweet and tart delicacy of Balsamic seeps into bite-sized mushrooms in Paesana Italian Balsamic Mushrooms.

L&S Packing Company www.paesana.com

Wild Forest Black and White Truffle Oils are now available in 1-gallon units. This is pure olive oil infused with imported white or black truffle essence.

Packaged in an easy-to-handle jug for safety, these oils are ideal for home chefs, restaurants, food trucks, etc.

Suggested retail price: $135

SEASONINGS

Black Truffle Rub

Hot Lava

MarDona Specialty Foods 855.645.7772 www.mardonaspecialtyfoods.com

MarDona Specialty Foods Black Truffle Rub is a blend of black truffles and hand-shaved salt crushed together into a flour powder. Ideal as a rub on meats, poultry and even seafood. Add to soups, salad dressings and more.

Suggested retail price: $14.99

Hot Lava is a spicy and smoky garlic salt, great on steak, shrimp, salmon, popcorn, sliced tomatoes, and anything else you would put salt and pepper on. Salty Wahine provides a unique product where each crystal of salt is infused with a splash of tropical flavor. Salty Wahine Gourmet Hawaiian Sea Salts Hot Lava has been awarded the 1st Place 2019 Artisan Flave Award in the Salt Category, and Salty Wahine products have won 44 International awards in the last three years.

VINEGARS

Apple Cider Vinegar George Paul Vinegar’s apple cider vinegar retains all the crisp, sweet flavors of fresh fall apples.

Made from heirloom apples grown at Arbor Day Farms of Nebraska, apple cider vinegar has been attributed with numerous health benefits.

Suggested retail price: $9.95

MarDona Specialty Foods 855.645.7772 www.mardonaspecialtyfoods.com

Salty Wahine Gourmet Hawaiian Sea Salts 808.378.4601 www.saltywahine.com

SWEET CONDIMENTS

George Paul Vinegar 402.823.4067 www.georgepaulvinegar.com

Ariston Orange & Whisky Marmalade

Ariston Peach & Masticha Chiou

Mesquite Honey Vinegar

Ariston Orange & Whisky Marmalade combines oranges from Greece with a touch of cooked whisky to produce an orange marmalade with a complex flavor.

Suggested retail price: $5.98

Ariston Peach & Masticha Chiou combines peaches from mainland Greece with aromatic mastic gum (Masticha Chiou). Mastic is a rare ingredient used in this jam that only grows on the Greek island of Chio, giving this jam a unique flavor. Mastic is used throughout Greek cuisine and has many health benefits.

Suggested retail price: $5.98

Built by Bees Mesquite Honey Vinegar is produced from an apple cider honey mead base. It’s complemented with the robust and flavorful southwestern mesquite honey and a smoky serrano finishing touch. With pure flavor and a nice bite, it’s addictively sweet, hot and savory.

Built by Bees www.builtbybees.com

Ariston Specialties LLC 860.263.8498 www.aristonspecialties.com

Ariston Specialties LLC 860.263.8498 www.aristonspecialties.com

Pearl and Johnny

Simple Mills

Ridgecrest Herbals

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SweetLeaf Sweeteners Launches Organic Monk Fruit Sweeteners

Level up your Pickle Obsession with Pearl and Johnny

SweetLeaf® Sweeteners has developed new Organic Monk Fruit Sweeteners. The products have zero calories/carbohydrates, no sugars and no artificial ingredients. SweetLeaf Organic Monk Fruit is a natural and delicious sugar replacement, in multiple formats and 18 flavors appealing to audiences of all ages. The formats include: Granular Bags, Packets, 1.7-ounce Squeezable Organic Liquids and 2-ounce Organic Liquid Drops.

Flavors include: 80 servings Strawberry Guava, 80 and 300 servings Orange Passionfruit, 80 servings Old Fashion Lemonade, 80 and 300 servings French Vanilla, 80 servings English Toffee, 80 servings Caramel Macchiato, 80 and 300 servings Almond Amaretto, 300 servings Crème

Pearl and Johnny is on the cutting edge of the pickling trend. The brand offers customers all the briny salty goodness of homemade pickles with exceptional flavors but without all the time, trouble and expensive equipment. Pearl and Johnny’s 10-Minute Pickle Kits take it to the next level, allowing consumers to make their own flavor-packed pickles in just minutes.

The kits include a glass canning jar, organic seasoning packet and simple directions. The only other requirements are vinegar, water and vegetables. For consumers who have ever thought about making their own pickles, this product offers a way to test the waters.

The company encourages consumers to compare its ingredients to pickles on the shelf. While many pickles have ingredients like sodium benzoate and yellow #5, Pearl and Johnny’s ingredients are nothing but organic non-GMO real food ingredients such as organic dill weed, organic dill seed, organic garlic, and organic pepper flakes. The folks at Pearl and Johnny didn’t stop at organic and non-GMO. All of the products are made with real, whole food ingredients, not by adding just the flavors.

Dill-icious, the company’s garlic dills, are the line’s best seller. The line also includes three other flavors: Fire & Spice, Sweet Dreams and Jalapeño & Horserad-

Brûlée, 300 servings Chocolate Peanut Butter and 80 and 300 servings Clear.

SweetLeaf is excited about the reception it’s receiving from consumers through its digital efforts.

Along with very successful digital and social media campaigns reaching nearly 10 million consumers per week, SweetLeaf continues to work with retailers on in-store and on-shelf promotions, as well as online, geo-targeted promotions to specific audiences. SweetLeaf is also offering sample Monk Boxes to retail buyers and influencers.

Wisdom Natural Brands www.sweetleaf.com/monk-fruit-products

RidgeCrest Herbals Formula Relies on Traditional Chinese Medicine RidgeCrest Herbals is best known for its original ClearLungs formula. The top-selling natural product for lung health since 1998, ClearLungs is a synergistic blend of Chinese herbs that helps maintain open airways and balance mucus levels. Due to its unique effectiveness and sophisticated approach, this powerful, one-of-a-kind Chinese herbal formula sustains the respiratory system by combining the healing properties of 13 perfectly-balanced herbs used together in traditional Chinese medicine for more than 2,000 years: dong quai root, ophiopogon root, poria fungal body, Chinese asparagus root, Chinese skullcap root, gardenia fruit, luo han guo fruit, Platycodon, tangerine mature peel, white mulberry root bark, Zhejiang fritillary bulb, Schisandra fruit and Chinese licorice root.

The basis for this formula dates back 2,000 years. In traditional Chinese medicine, the lungs are considered the “upper source of water,” and qi flows downward from the lungs. If the lungs fall out of balance, symptoms of a stuffy chest, cough, or signs of water stagnation (phlegm, urinary problems, edema, etc.) are said to

occur. To treat this, bitter herbs are used to encourage downward flow, and warming herbs increase circulation to the lungs to increase heat. The respiratory system is closely related to the spleen and kidneys, according to the tradition, so the RidgeCrest formula is designed to support all three systems. This formula can be taken with RidgeCrest Herbals Airway Clear for additional support.

RidgeCrest Herbals has grown the family of ClearLungs products to benefit customers with closely-related concerns.

Since 2016, the ClearLungs family of products has won seven separate industry awards. The ClearLungs Classic in the red bottle contains the original 13 herbs and can be used for regular long-term use.

RidgeCrest Herbals www.rcherbals.com

Rapid Growth for HATCH Organic Salsa Sales Since introducing HATCH Organic Salsas, certified organic by the U.S. Department of Agriculture, in mid-2018, distribution and sales have been growing quickly in supermarket and upscale grocery stores. HATCH Organic Salsas are advancing the HATCH brand’s reputation for superior quality products and is driving category sales growth for retail customers.

HATCH Organic Salsas have superior flavor and taste and are made with organic ingredients, including organic tomatoes, onions, bell peppers, onions and jalapeños. HATCH Organic Salsas are also gluten free and kosher OU certified and only contain 100 milligrams of sodium per serving.

In addition to organic salsas, the Hatch Chile Company has a broad product line that includes premium quality green chile and jalapeño peppers, enchilada sauces, salsas and taco sauce. HATCH branded green enchilada sauces are certified by the Non-GMO Project, and HATCH branded red enchilada sauces are certified organic by the U.S. Department of Agriculture.

Hatch Chile Company www.hatchchileco.com

ish, which is made with jalapeño rather than jalapeño flavor. Refill boxes that contain four seasoning packets are also available for consumers who already have a jar.

To make the pickles, the consumer fills the jar with fresh vegetables. The seasoning packet is combined with ½ cup of vinegar and ¾ cup of water and brought to a boil being before poured over the vegetables. The jar is then sealed and refrigerated. Pickles are ready right away, but flavor will develop over the next hour, and the pickles will be still more flavorful after a day in the refrigerator.

The kits are suitable as gifts, and the project is easy for an adult to do along with children. The kits turn home-grown vegetables into colorful jars of pickles that are pretty enough to give away as gifts that showcase the natural flavor of fresh produce.

Pearl and Johnny is a small familyowned company tucked away in the Missouri Ozarks with a mission to share the family’s time-honored traditions in a way that fits in with today’s busy lifestyles.

Products retail from $5.95 to $9.95.

Pearl and Johnny Inc. Blair@windandwillow.com www.pearlandjohnny.com

The Great Taste of Ghee, Now Dairy Free Nutiva’s new Organic Vegan Ghee is shelfstable, and with a high smoke point, it offers all of the rich, aromatic flavor found in dairy-based ghee in a plant-based, veganfriendly format.

Crafted with a unique blend of organic coconut and avocado oils and naturally flavored with sunflower and naturally fermented plants, Nutiva’s 100 percent organic Vegan Ghee boosts nutrition and is an ideal addition to vegetarian, vegan, whole food and ketogenic diets. A truly versatile product, it’s perfect for high-heat cooking, baking and simply spreading.

Beyond its versatility and great taste, Nutiva’s Vegan Ghee also offers greater sustainability. True to Nutiva’s mission to revolutionize the way the world eats, organic Vegan Ghee is created using less

water and producing fewer carbon emissions than traditional ghee.

Since 1999, Nutiva has invested 1 percent of sales revenues towards programs to drive the evolution of food systems to support healthier communities and a healthier planet. With every product sold, these programs are helping to make meaningful changes to the way food is farmed and supporting the people who farm it.

Nutiva 800.993.4367 help1@nutiva.com www.nutiva.com

Monti Trentini Truffle Caciotta The Truffle Caciotta from Monti Trentini is the perfect balance between the strong and earthy flavor of the black summer truffle and the buttery yet sweet taste of the fresh caciotta that makes many American cheese lovers fall in love with this imported cheese.

Truffle Caciotta is great for snacking, and on a cheese board, it adds some intrigue. It has the meltability to be great on a grilled cheese sandwich, and it adds exquisite flavor over eggs or grilled meats.

It’s offered in 8-ounce wedges or in 1.25-pound wheels perfect as the centerpiece for a magnificent cheese board.

Monti Trentini USA LLC marketing@montitrentini-usa.com www.montitrentini.com

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Coombs Family Farms Introduces Maple Stream

Simple Mills Veggie Pita Crackers

Coombs Family Farms, a seventh-generation producer and packer of pure and organic maple, presents Coombs Family Farms Maple Stream™, the first sprayable maple syrup. At the push of a button, Coombs Family Farms Maple Stream dispenses the right amount of organic grade A amber color and rich taste maple syrup.

Coombs Family Farms Maple Stream is great for families and is convenient, ecofriendly and fun.

Coombs Family Farms Maple Stream comes in a recyclable can that streams out mess-free, portion-controlled, organic maple syrup. The syrup contains no flammable propellants.

Pure maple syrup is made by concentrating the slightly sweet sap of the Acer Saccharum or “sugar” maple tree through a process of heating and evaporation. The sap is collected by tapping the trees with small, tree-friendly spouts. The sap is then gathered and boiled in an evaporator.

When the finished syrup is drawn off the pan, it is filtered, and packaged. Pure maple is naturally sweet, with nothing added.

Coombs Family Farms maple goes with more than breakfast. It provides a complex sweetness that pairs well with

Simple Mills, the top natural cracker brand, is on a mission to change the way the world eats and to show people what good food can do. Using only whole food ingredients and nothing artificial, ever, Simple Mills has developed a wide variety of delicious and healthy crackers, cookies and baking mixes that are not only meant to be enjoyed, but to nourish.

Simple Mills believes food has the power to transform how you feel and to help you live your fullest life, one bite at a time.

The newest addition to the Simple Mills’ family, Veggie Pita Crackers, is a first-ofits-kind pita cracker that puts good-foryou ingredients at the forefront. The beloved pita chip has gotten a major upgrade, thanks to a unique combination of vegetables as the number-one ingredient, helping boost the consumer’s vegetable intake with every bite. Simple Mills’ Veggie Pita Crackers feature clean, whole foods and are made with a sweet potato/parsnip/celery root blend that delivers the nutrients of one third of a serving of sweet potato in only nine crackers.

The result of Simple Mills’ desire to reimagine the classic pita chip is a

vegetables, barbecue, dressings and sauces, cocktails and dessert, yearround.

It’s easy to substitute Coombs Family Farms pure and organic maple for sugar or other sweeteners in recipes; just decrease liquids and temperature accordingly.

For more seven than generations, C o o m b s Family Farms has been making 100 percent pure and organic maple in New England. Coombs Family Farms sources additional maple from over 3,000 small family farms in the U.S. that share its commitment to quality, environmental stewardship and sustainable forestry management.

By purchasing their syrup and bringing it to market, Coombs Family Farms supports small farmers and builds local, rural economies.

Like all Coombs Family Farms organic maple products, Maple Stream is certified organic. In addition to being free of toxic pesticides, synthetic fertilizers and GMOs, Coombs Family Farms organic maple syrup is produced with sustainable forestry practices.

Coombs Family Farms www.coombsfamilyfarms.com

crunchy, dippable, nutrient-dense cracker that is the first vegetable-powered, grain-free, gluten-free pita option in the cracker aisle. Veggie Pita Crackers are proof that taste or satisfaction doesn’t need to be sacrificed for nourishment.

Made from a simple and power-packed list of ingredients, including vegetables, seeds, cassava flour, tapioca starch, organic sunflower oil and a flavorful blend of and spices herbs, Simple Mills Veggie Pita Crackers are a snack the consumer can feel good about enjoying and that comes with an added bonus of getting the consumer closer to an optimal daily vegetable intake with every bite.

Simple Mills Veggie Pita Crackers are free of added sugar, ‘natural’ flavors, gums and emulsifiers. They’re certified by the Non-GMO Project, certified gluten free, and they’re paleo-friendly, vegan and made without nuts. Veggie Pita Crackers are available in Himalayan Salt, Mediterranean Herb and Roasted Red Pepper flavors.

Simple Mills www.simplemills.com

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GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Champignon NA Launches Marketing Campaign Champignon North America is launching a promotional campaign titled, “This Is Fine Cheese.”

The concept for the campaign refers to all specialty cheeses imported from Bavaria, Germany, by the company.

It’s intended to provide information, inspiration and education to consumers and cheese professionals alike. The concept will be rolled out at several touchpoints like social media, website or printed advertisements but also at point-of-sale with a “Fine Cheese Sample Event” and printed marketing materials.

The consumer-related communication tools will focus on recipes and inspiration as well as on #cheesefacts or cheese handling tips. The concept acts as an umbrella for all brands but still gives each brand the opportunity to stand out on its own in their

competition with other cheeses.

The focus for the POS is on activities to drive sales. In stores where demonstrations were once popular, Champignon has shifted to partnering with retailers for Fine Cheese Sample Events, at which cheese managers can offer shoppers a take-home sample of one of Champignon’s featured fine cheeses. Champignon is supporting with signage to increase customer engagements. The focus items for the Fine Cheese Sample Event are CAMBOZOLA and CAMBOZOLA Black Label, CHAMPIGNON Mushroom and Grand Noir.

Champignon North America 201.871.7211 svenja.heiks@champignon-usa.com www.thisisfinecheese.com

Daddy Sam’s Salmon & Seafood Glaze Daddy Sam’s Salmon & Seafood Glaze is a barbecue sauce for fish and seafood.

Based on Daddy Sam’s Original Bar-BQue Sawce with added lime and ginger puree, its spices have been adjusted to help bring out the flavors of seafood without overwhelming them. Tangy with a kick at the end, it’s a very versatile sauce – delicious on grilled vegetables and even better on grilled fruit for dessert. It can even be poured over cream cheese and served on crackers for a fast and delicious snack.

The award-winning all-natural recipe is free from fillers, soy, corn, gluten and MSG. The glaze is sweetened with cane

sugar and molasses, so it’s also vegan and the ingredients are non-GMO compliant.

Daddy Sam’s Salmon & Seafood Glaze is certified kosher by the CRC and certified gluten free by the GFCO. The company is a woman-owned and woman-run business.

Daddy Sam’s 512.827.1958 www.daddysams.com

Stonewall Kitchen’s Chocolate Peppermint Waffle Cookie This new holiday offering from specialty food maker Stonewall Kitchen features two thin waffle cookies sandwiched together with a gooey peppermint filling, dipped in dark chocolate and covered in candy cane pieces. Inspired by the classic Dutch confection known as the stroopwafel, this version brings extra chocolatey cheer to the company’s popular line of waffle cookies, which also includes the Caramel Apple Pie Waffle Cookie, another

seasonal flavor that’s made with a comforting caramel filling flavored with cinnamon, nutmeg and a hint of apple.

Stonewall Kitchen www.stonewallkitchen.com

Paramount Coffee Offers Multiple Capabilities Paramount Roasters is an employeeowned company based in Lansing, Michigan, with more than 85 years of coffeeroasting experience. Founded in 1935, Paramount has a rich heritage of meticulously roasting coffee, exceptional customer service and technical expertise. As an SQF-certified supplier, Paramount services all facets of the coffee industry from retail, mass merchandisers,

convenience stores, office coffee distributors and beyond.

With capabilities in premium bagged coffee, bulk coffee and single serve coffee K-cups, Paramount Roasters can help to grow your private brand and branded retail coffee business in this competitive market.

Paramount Roasters 517.853.2439 517.853.2435 www.paramountcoffee.com

The New MarDona Stuffed Olive Collection MarDona has produced a gourmet olive snack to meet anyone’s palate. Quality fresh olives are stuffed 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 offered in two styles: Natural Garlic and Italian-Style, which has spices in the brine to enhance the garlic’s flavor. The line also includes the Jalapeño Stuffed Olive, which combines heat and olive for balanced flavor.

These five items join the other MarDona products, which include Mild or Hot Muf-

fuletta, Olive Antipasto, the Mild or Hot Giardiniera, Sweet and Spicy Garlic Cloves and Spicy Brussels Sprouts.

MarDona Specialty Foods: 855.Oil Spray (645.7772) info@mardonaspecialtyfoods.com www.truffleoilsandmore.com

Setton Farms Grows Industry with Innovative Pistachio Line The Setton family has launched a new line of Seasoned Pistachio Kernels.

They’ve done the work for pistachio lovers everywhere by removing the shells, dry roasting (no oil!) and seasoning the kernels through an exclusive process that maintains a superior fresh-from-the-orchard taste.

Five varieties are currently available: Salt & Pepper, Garlic Onion, Chipotle BBQ, Chili Limón and Jalapeño.

The line of Seasoned Kernels has been winning acclaim: the Garlic Onion Seasoned Kernels won first place in the buyers choice award category at the California Food Expo. Chosen from hundreds of entries, it was given the top honor by the expo’s Retail Advisory Council, which encompasses a select group of retail buyers from Whole Foods Market, Walmart, Albertsons/Safeway, Bristol Farms and more. Additionally, this variety won the new product competition at Kosherfest, the world’s largest and most attended trade show for kosher-certified products.

This March, the Jalapeño Seasoned Kernels won the “Clean Eating” Clean Choice

Awards, beating out hundreds of submissions in the snack category.

The entire line of Setton Farms Seasoned Pistachio Kernels contains no artificial ingredients, is certified gluten free, certified by the NonGMO Project, vegan and kosher. Retailers can display the 3ounce resealable bags in a preloaded floor shipper with minimal foot space or individual varieties within a tear-away display case on shelf.

As leaders in the pistachio industry, the Setton Farms brand has single handedly expanded the pistachio value-add category with an extensive line of premium plant-based snacks that appeal to a wide audience. Unique SKUs like Setton Farms’ Pistachio Chewy Bites, Dark Chocolate Pistachios and premium pistachio blends help retailers reach more consumers who are looking for innovative protein-packed snacks.

Setton Pistachio of Terra Bella Inc. 631.543.8090 www.settonfarms.com

Fiorucci’s 100% Natural Italian Norcineria Fiorucci is the brand of specialty meats that delivers the true taste of Italy. For over 170 years, it has used Old World recipes to produce a full line of authentic Italian charcuterie meats, cheeses and premium snacking products using only hand trimmed 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.

When introducing its 100% Natural line of products, Fiorucci often refers to its approach to crafting these items as observing “The unrushed ways of the Italian Norcineria.” After more than 170 years, it has learned a lot about the importance of taking the time to do things the right way.

Its entire product portfolio is an example of how patience and experience pay huge dividends in quality and flavor. All products in this line do not contain any artificial flavors, colors, ingredients or preservatives; they are gluten, lactose and trans fat free, and there is no added MSG, nitrates or nitrites. All products are made from pork that is never administered antibiotics or growth hormones and fed a vitamin-enriched, 100 percent vegetarian diet from birth for a cleaner flavor.

Fiorucci Foods 602.285.5286 cfa.marketing@campofriofg.com www.fioruccifoods.com

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Buholzer Brothers Slices Muenster and Havarti Klondike Cheese Company’s new Buholzer Brothers™ slices are crafted by Wisconsin Master Cheesemakers, at a family owned plant that has been making cheese at the same location since 1925. The two new varieties of Muenster and Havarti cheeses are available in 7-ounce and 8-ounce retail peg packages with 10 slices per pack. Adding these two new options extends out the family of the other Buholzer Brothers varieties, which mainly include chunks.

Now Buholzer Brothers brand is available for both dairy cheese and deli cases.

Havarti is a great melting cheese with its creamy, rich, buttery flavor, great for a

quick charcuterie board or a sandwich.

You can bet the same for the Muenster, which has an appetite appeal to a wide range of consumers, as it is a mild and delicious snacking cheese, great for kids and adults of all ages.

The secret to Klondike’s exceptional quality is the combination of using equipstate-of-the-art ment, proprietary recipes and time-honored traditions of cheesemaking.

The company sources local cow’s milk and high-quality ingredients from Wisconsin.

Klondike Cheese www.buholzerbrothers.com

Jake’s Roasted Salted Inshell Almonds Jake’s Roasted Salted Inshell Almonds, California almonds dry roasted and seasoned in small batches, are packaged in a unique and reusable 16ounce burlap bag, allowing for easy access and convenient storage.

Just twist and crack the nuts for a delicious snack.

In the same product line are Jake’s 7-ounce cans, which include fla-

vors such as Bleu Cheese Cracked Pepper, Bloody Mary, Mesquite Smoked, Hatch Chile, Maple, and Barbecue. With a cool, classic appearance, Jake’s Nut Roasters products look great on store shelves, kitchen counters or table centerpieces.

Jasper Specialty Foods 800.255.1641 www.jasperspecialtyfoods.com www.jakesnutroasters.com

ENZO’S TABLE Introduces Pesto Line The Ricchiutis, a fourth-generation central California farming family, continue a 100year tradition of excellence with a line of ENZO’S TABLE Pesto. This premium, shelf stable provision is handcrafted in small batches, using the freshest and finest ingredients, including award-winning ENZO Organic Extra Virgin Olive Oil. ENZO’S TABLE Pesto is extremely versatile and ideal for quick and delicious meals, tasty appetizers and the perfect addition to the ever-popular charcuterie

board. With four unique flavor offerings – Basil, Artichoke Lemon, Sun Dried Tomato and Sweet Pepper – ENZO’S TABLE Pesto is sure to be a customer favorite. It’s available with 12 6-ounce jars per case.

ENZO’S TABLE 559.765.5918 www.enzostable.com

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

High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple food 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 goodness in seconds.

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

It is the seed of Zizania plustris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful 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

Busha Browne Original Hot Pepper Jelly Busha Browne’s Original Hot Pepper Jelly is the traditional spicy-sweet condiment based on the world-famous hot and flavorful Jamaican Scotch Bonnet Pepper. This Pepper Jelly is the perfect accompaniment for cheeses and meats (hot or cold), and excels when mixed with cream cheese for canapes or used as a spread or a dip. It also makes a superb glaze for meats and

vegetables.

It’s available in the U.S. through importer Source Atlantique.

Source Atlantique 201.947.1000 info@sourceatlantique.com www.sourceatlantique.com

DeBrand Truffle Collections Offer Something for Everyone DeBrand Truffles are the perfect luxurious treat. These deliciously indulgent truffles are the perfect gift your customers have been looking for. With 12 incredible variations, each over-sized piece is individually and artistically designed, but their true beauty lies within. Each silky, rich truffle is like a petite, luxurious chocolate dessert.

The Caramel Truffle is one of DeBrand’s most popular. It’s made from milk chocolate with a soft, liquid caramel inside, covered in a creamy milk chocolate shell.

DeBrand offers several varieties of chocolates, so that there is always the perfect size and price-point for any occasion. The Classic Collection is the ideal gift for people who appreciate quality and tradition. This collection comprises timeless

favorites and is D e B r a n d ’s most popular collection. It includes luscious caramel variations and pure fruit creams bursting with intense flavors, as well as reinspired traditional selections such as Gourmet PB&J, Toffee Crush and Orange Cream. With DeBrand’s wide variety of options, from impressive chocolate gifts to impulse items, there’s always something for everyone.

DeBrand Fine Chocolates 260.969.8331 wholesale@debrand.com www.debrand.com

Stonewall Kitchen’s New Lemon & Avocado Oil Aioli Delicate, buttery avocado oil serves as a wholesome base for a new aioli from specialty food makers Stonewall Kitchen.

Lemon & Avocado Oil Aioli is a smooth spread with a citrus kick, thanks to lemon juice and pure lemon oil, making it the perfect partner for a variety of savory snacks and meals.

Stonewall Kitchen has had success with a series of delicious aiolis, and the Lemon & Avocado Oil Aioli is an excellent addition to the line. It’s joined by two other new spreads: Legal Sea Foods Sea Salt & Vinegar Aioli, which features the tart and tangy flavors popular in salt and vinegar potato chips, and Country Mayup, a pleasing

blend of the company’s flavorful Country Ketchup and Farmhouse Mayo. These new spreads are all great on sandwiches, as a baking companion for fish or as a dipping sauce for fries and chicken nuggets.

Stonewall Kitchen www.stonewallkitchen.com

Honey Candies from Famille Perronneau Famille Perronneau is nothing but a family affair. Beekeepers and honey producers for five generations, the Perronneau family has honey flowing through their veins.

Founded in 1890, the Dijon-based company has continued to develop and improve its honey. Widely present in France and around the world, the company is establishing itself as a high-end brand. With more than 4,000 hives and between 30,000 to 60,000 per hive, the company is one of France’s biggest employers.

Famille Perronneau is innovating by creating a new range of honey-based sweets.

The pastilles and flavored hard candies are a big hit so far. The combination of honey and subtle flavors like acacia, berries and

even violet make t h e Famille P e rronneau candies one of a kind. Always made with natural flavors and colors, and with no preservatives, these candies are sure to delight both the young and the old, and everyone in between. Famille Perronneau candies are packed six units in a case and imported directly from France.

The French Farm 713.660.0577 www.frenchfarm.com

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GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Fresh, Premium and Organic Products from Ricchiuti Family Farms P-R Farms Inc., which belongs to the Ricchiuti family, is a grower, huller, packer and shipper in addition to being qualified in all export regulations. As members of the Almond Board of California, P-R Farms Inc. abides by prescribed grower practices that are sustainable, economical and environmentally friendly. With a strong commitment to staying up-to-date with technological advancements, the family continually re-evaluates and upgrades equipment and production methodologies to ensure exceptional products, efficiency and food safety.

In a quest to continue diversification while responding to consumer demands, the Ricchiuti family in 2008 drew on four generations of farming expertise in the heart of California’s San Joaquin Valley to craft 100 percent estate-grown organic extra virgin olive oil. The Ricchiuti’s ENZO Olive Oil Company remains steadfast in its pursuit to uphold the family’s 100-year tradition of excellence by planting each tree, harvesting the crop, milling the fruit and bottling the oil under the direction and supervision of Patrick and Vincent Ricchiuti.

As a proud member of the California Olive Oil Council, ENZO Olive Oil Company adheres to the most stringent standards in the world and shares in the organization’s mission of promoting fresh, certified extra virgin olive oil. ENZO Olive Oil is also sanctioned organic by the United States Department of Agriculture, certified organic by California Certified Organic Farmers, kosher certified

by Kosher Supervision of America, as well as certified by the NonGMO Project.

Most recently, the Ricchiuti family took another step to expand their line of organic extra virgin olive oil with the addition of ENZO Organic Eureka Lemon Crush.

Milled from 100 percent estate-grown organic olives and fresh organic Eureka lemons, this natural, unfiltered olive oil has a zesty citrus flavor. The line of specialty items has also been enhanced to include organic balsamic vinegar, handcrafted pesto, jam and almond butter featuring nuts from the Ricchiuti’s orchards.

ENZO Olive Oil Company 559.299.7278 www.prfarms.com • www.enzooliveoil.com

Paramount Roasters: 85 Years of Coffee Quality Paramount Roasters offers a range of coffee products to serve all your shoppers’ needs, wherever you find them and however they like to make their coffee.

Whether it’s at home, in the office or in the car in between, Paramount has a product that will meet their needs.

In addition to its own brands, Paramount also roasts coffees for a wide range of retailers.

“With capabilities in premium bagged coffee, bulk coffee and single-serve coffee, Kcups, Paramount Roasters can help to grow your private brand and branded retail coffee business in this competitive market,” said Sales Executive Kara Miencier.

“Our markets range from grocery, retail, convenience stores, office coffee distributors and beyond.”

Founded in 1935, Paramount Roasters is headquartered in Lansing, Michigan.

The company holds an SQF certification for food safety as well as an organic certification from the U.S. Department of Agriculture and a fair trade certification from Fair Trade USA. Additional certifications include kosher, UTZ, Rainforest Alliance, Swiss water process, and halal.

The company’s products include a range of roasts packaged both as bagged coffee and as single-serve K-cups. Paramount Roasters’ line of specialty flavored coffees includes crowd favorites like Salted Caramel, Toasted Coconut, Brown Sugar Bourbon and Pumpkin Pie, as well as a recent line extension for Blueberry Cream and Cherry Crumble. The fruity flavors offer an aromatic coffee that’s perfect for breakfast or any time. Gluten free, sugar free, and dairy free means that this coffee is guilt free, so it can be enjoyed

hot, iced or cold, possibly with the addition of a splash of sparkling water or soda to make it fizz.

With packaging designed to stand out on the shelf, the product line includes everyday items such as Joe Tall, Dark & Handsome and seasonal items such as Sweetie Pie, Fall in Love and Tis the Season. The next launch, coming soon, will be Scoop.

“Since installing our single-serve K-cup machine in the summer of 2019, we’ve been working on getting many of our popular brands into a K-cup format over the past year,” Miencier said. “In addition, one of our missions is to continue creating new concepts and to constantly be putting out new eye-catching packages in both every day and seasonal motifs and, of course, with great coffee inside.”

Paramount is an employee-owned company with 85 years of coffee-roasting experience. Over its history, Paramount has earned its rich heritage by meticulously roasting coffee, practicing exeptional customer service and technical expertise.

“Since our conception, way back when, a lot has changed. We’ve grown our business, pivoted the direction of many focuses, but the emphasis has always remained on our people. They are who make Paramount what it is,” Miencier said.

“The longevity of many of our employees, ranging from the production plant to the office, is something we cherish. People are proud to work for Paramount, which in turn makes business better overall.”

Paramount Roasters 517.853.2439 www.paramountcoffee.com

Cheryl’s Nut Butters Cheryl’s Nut Butters offers more than 25 varieties of handcrafted Peanut, Almond, Pistachio, Cashew and Sunflower Butters. They’re made in small batches with minimal ingredients. There is no added sugar or oil, and they have no soy, dairy, gluten, preservatives or artificial ingredients.

The company’s newest product is Peanut Butter for Dogs, launched in June of this year. Flavors intended for human consumption include Almond Butter with Dried Cranberries, Honey & Cinnamon; Almond Butter with Rosemary & Garlic; and Peanut Butter with Dried Apples, Honey &

Cinnamon along with perennial favorites like Cheryl’s Nut Butters Creamy Plain Ol’ Peanut Butter, Chunky Peanut Butter and Plain Ol’ Almond Butter, which is made with only dry roasted, salted almonds.

Cheryl’s Nut Butters 952.334.0511 www.cherylsnutbutters.com

Principe Unveils New Snack Pack D.O.P. Duo Principe launches a new-to-market double D.O.P. Prosciutto di Parma and Parmigiano Reggiano Snack Pack featuring a never-before-seen pairing of truly Italian cured meat and cheese. Sourced from select heritage breed pigs, Prosciutto di Parma DOP is imported from the Emilia Romagna region of Italy known for its sweet, aromatic and dry mountain air.

Complementing the prosciutto are bitesized cubes of Parmigiano Reggiano DOP made from pasteurized cow milk. The story of this sharply flavored cheese is closely entwined with that of prosciutto, as hogs that live near Italian creameries are fed the natural by-products of the cheesemaking process.

This snack pack meets the health requirements of today’s demanding consumer. It is high in protein, gluten free, and ideal for keto or paleo diets. The Principe D.O.P. Prosciutto di Parma & Parmigiano Reggiano

Snack Pack is the perfect grab-and-go option to simultaneously satisfy dietary restrictions and serious savory cravings.

Great for entertaining, the snack pack’s Parma prosciutto and Parmigiano Reggiano pair perfectly with artisanal beer, fruit –– melon is recommended –– or Italian wine. This matching potential opens opportunities for cross-promotion with wine and beer products, and the Principe D.O.P. Prosciutto di Parma & Parmigiano Reggiano Snack Pack can also be merchandised in both deli and specialty sections of retail establishments.

Principe Foods www.principe.us

Take Your Taste Buds to Switzerland with Le Gruyère AOP True Gruyère has been produced in western Switzerland for more than 900 years.

Rich in flavor and packed with nutrients from the milk of cows grazing in pristine pastures, Le Gruyère AOP is great for snacking, backpacking, melting into fondue and just about everything else.

Today, anyone can label a cheese “Gruyere,” but Gruyère AOP is the real deal, tightly upholding the tradition of the cheesemaking process, the regions where it is produced, and the strict guidelines followed by the dairy farmers, cheesemakers and affineurs. Pure, unpasteurized milk is gathered from 170 farms and brought to expert cheesemakers to produce 80-pound wheels of Le

Gruyere AOP, which are then carefully matured in local cellars. Only the wheels that pass the highest standards set by professional cheese graders are allowed to be sold as Le Gruyère AOP. Le Gruyère AOP is 100 percent natural, 100 percent additive free and naturally gluten free, just as it has always been.

Le Gruyère AOP www.gruyere.com

Ariston CBD-Infused Olive Oil Ariston CBD-Infused Olive Oil combines all natural and high-quality hemp-derived CBD produced in Connecticut with the Ariston family’s own production of extra-virgin olive oil from southwest Greece for a delicious and healthy elixir. This oil combines the health benefits and flavors of both the nutty, earthy CBD oil and the grassy flavor profile of Ariston Koroneiki Extra Virgin Olive Oil. This combination is ideal for salads, savory

dressings and even homemade pestos. In combination with Ariston’s Traditional Balsamic Vinegar, lemon juice, garlic and mustard, it makes an incredible salad dressing.

Ariston Specialties 860.263.8498 www.aristonspecialties.com

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Paesana Plant-Based Bolognese Sauces with Beyond Meat With a storied commitment to fresh gourmet ingredients, Paesana simmers with generations of Italian cooking. Now, the company is bringing that kitchen tradition into the future with an all-new product for retailers, Paesana’s PlantBased Bolognese Sauces made with Beyond Meat. Available in Hearty or Spicy, this fresh take on an Italian classic satisfies consumers who crave a robust pasta sauce, but who also want to make a positive impact on the environment.

With 4 grams of protein per serving and no cholesterol, soy, gluten, hormones or GMOs, it’s a delicious, guilt-free and eye-catching addition to any retail set-

ting’s red sauce display.

The product also features a newly designed clear/transparent label with a sleek look that still maintains the instantly recognizable Paesana logo. Like all Paesana tomato-based sauces, it’s made with 100 percent imported Italian tomatoes.

Paesana 631.845.1717 www.paesana.com

Fillo Triangles from Lemon & Vine Lemon & Vine’s Fillo Triangles in four distinct flavors including Spanakopita, Tiropita, Eggplant Artichoke and Lemon Chicken are meant for enjoying with family and friends.

Lemon & Vine works closely with its copackers to ensure that only the best ingredients, including fresh filo, and time-honored techniques are used in Lemon & Vine products. Every Lemon & Vine product is handmade.

Lemon & Vine is a family-owned and certified woman-owned company dedicated to the art of food with true quality,

taste and visual appeal that is made with the best, premium ingredients.

The company intends to stay at the forefront of changes in the frozen food space and notes that Mediterranean flavors, especially Greek, are gaining popularity at a rapid rate.

Lemon & Vine www.lemonandvine.com

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tailgating AeroPress Go

The AeroPress Go is compact, lightweight and durable, so it’s ideal for coffee lovers who want to enjoy their favorite brewed coffee while they’re away from home. The AeroPress Go travels self-contained in its mug, so it’s easy to toss into a backpack or a suitcase or to stash away in the galley kitchen of an RV or boat.

The breakthrough rapid, total immersion brewing process of the AeroPress Go produces rich flavor without bitterness and high acidity with a process that yields coffee with only one-fifth the acid level of the ordinary drip brew. Cleanup afterwards is a snap – just eject the spent coffee grounds and rinse the plunger.

AeroPress Go is made in the USA. For more information, call 650.493.3050 or visit www.aeropress.com.

ICE BAG Collapsible Wine Coolers

The ICE BAG® from Franmara is perfect for parties and picnics. The ICE BAG chills wine bottles, and then folds down for easy storage after the wine is gone. It’s very strong and duable with sturdy loop handles.

Available in Clear, Pink, Purple, Red, and Blue, and with newer models in Gold, Silver, Black and White solid-color designs, The ICE BAG for Wine measures 9-5/8 inches high and 4-5/8 inches by 4 inches at the base. A larger size is available for champagne. Retail prices range from $6 to $8. For more information, call 800.423.5855 or email orders@franmara.com.

Bambu

Bambu’s Grubware® utensils are the ideal carry-with-you utensil set that allows people to say “No, thank you,” to plastic cutlery. Made of certified organic bamboo, the company’s products carry the familiar USDA Organic seal. Grubware is made without glue or lacquer and finished in an organic linseed oil.

The travel pouch comes in two styles. Renewable Cork Fabric and Renewable Hemp (with a cork liner). The updated design is the new D ring on the pouch to snap it to a bag or pack. For more information, visit www.bambuhome.com.

SPECIAL FEATURE

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

The ICEMULE Traveler

The Traveler is a soft cooler that doubles as incredibly durable luggage. With a 35-liter capacity, 36 soda cans plus ice will fit easily inside it and stay cold for 48 hours or longer.

The hassle-free Traveler is extremely accessible, as the exclusive Bowhead Top™ opens wide to allow for easy removal of the contents. This cooler is equipped with a completely unique suspension system, and the removable butterfly backpack strap ensures that this is the easiest-to-carry, high-capacity soft cooler around. The suggested retail price is $289.95. For more information, visit www.icemulecoolers.com.

Great Scrape

Great Scrape is a barbecue cleaning tool that has no wire bristles, so there’s no danger of bristles detaching from the tool and becoming embedded in the food that comes off the grill. It’s made of solid hardwood that chars when it comes into contact with the heated grill, so that its edge takes on the shape of the grill’s bars. The Great Scrape will last for years, and it’s offered in multiple models. For more information, visit www.thegreatscrape.com.

Grand Fruit Infusion Pitcher

With the Grand Fruit Infusion Pitcher, Prodyne expands its popular line of water-infusing products to quench the thirst of health-conscious consumers.

The 90-ounce Grand is designed for daily use and is made from BPA-free, crystal-clear acrylic and includes a removable fruit infusion rod that can be filled with an endless variety of fresh fruits, vegetables and herbs to satisfy the consumer who seeks alternatives to sugary beverages and expensive artificially flavored seltzer waters. Available with clear, blue, red or green lid and handle. The Grand Fruit Infusion Pitcher from Prodyne retails for a suggested $24.99. For more information, visit www.prodyne.com or www.potsandpans.com/product/cocktail-shaker-stainless-steel.

StoreMaxx Inc. Introduces Hot Box

The Hot Box from StoreMaxx offers a means of heating a prepared meal any time and anywhere – without waiting in line to use the microwave oven in the office break room. With the Hot Box, food is placed in a tray that goes into an outer tray that holds a Therma Pak™ chemical warmer. The user adds 3 ounces of room temperature water into the outer tray that holds the Therma Pak and tops that with the inner tray holding the food. Within 20 seconds, the Therma Pak heats the water to generate steam to heat the meal. The meal is heated and ready to eat in only four to five minutes.

Hot Box is manufactured using the highest-grade recyclable BPA-free food-safe contact resins and looks from the outside like the kind of ordinary food storage container that a grocery shopper might find stacked next to the prepared food bar in the store. It’s affordable, recyclable and easy to use. Visit www.storemaxx.net.

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HOT PRODUCTS

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

Hot Products Alden’s Organic Seasonal Flavors

Alden’s Organic is launching two limited edition ice creams for the season. Peppermint Twist adds peppermint candy pieces to the company’s organic peppermint bark ice cream, while Pumpkin Cheesecake pairs rich cheesecake ice cream with Alden’s classic pumpkin. The brand is also expanding the seasonal line to include novelties.

The new ice creams are available in Alden’s signature sqrounds, which retail for $7.99 to $8.49 and novelties, which retail for $4.99 to $5.49.

Alden’s Organic www.aldensicecream.com

Inbru Coffee Flavors

Introducing Inbru Coffee Flavors, the greatest thing to happen to coffee since, well, the grinder! With 24 delightful flavors to choose from, you can enjoy a different coffee experience every day of the week with the coffee beans you already have at home. The secret is in the organic rice hulls. They are flavored perfectly using a patented method, so you can flavor your coffee any way you’d like.

Inbru is crafted without adding any sugar, calories, fat, gluten or carbohydrates. Just add Inbru along with freshly ground coffee, brew and enjoy. The 24 flavors include Vanilla Hazelnut, Southern Pecan, Cookie Butter, Celtic Mocha and Banana Brulee. Gluten free, sugar free and fat free, Inbru contains no peanuts, tree nuts, soy or dairy.

Each 30g container, (scoop included) flavors 80 6-ounce servings of coffee. Also available in 120g size, which flavors 320 6-ounce servings of coffee.

Inbru www.inbru.com

Plant-Based Chicken Pieces from Daring

Lemon & Herb is one of two new flavors of plant-based chicken from daring. Daring pieces are a versatile way to experiment with sauteing, frying, wok frying and grilling. Cajun and Lemon & Herb flavor daring pieces offer clean ingredients and 13g of plant protein per serving. They’re gluten free and non-GMO. Daring pieces retail for $7.99 per pouch.

Daring Foods www.daringfoods.com

Endangered Species Oat Milk Chocolate Chips

Endangered Species Chocolate is bringing plantbased dairy to the baking aisle with Oat Milk Chocolate Chips. With no dairy ingredients and no excess sugar, the chocolate chips are made with 55 percent cocoa and no mystery additives. The baking chips are certified vegan and gluten free.

Every purchase of an Endangered Species Chocolate product contributes to the support of wildlife conservation, since 10 percent of the company’s annual net profits are donated to support conservation of endangered species and habitats.

Endangered Species Chocolate www.chocolatebar.com

Jambon de Paris

Fabrique Délices’ Jambon de Paris is made according to traditional recipes to ensure a rich, delicate taste. Lean, low-fat whole-muscle pork is slowly cooked sous-vide, carefully seasoned and perfect for slicing. Enjoy one of the best Parisian style hams available in your favorite sandwiches, croque monsieur, quiches, party trays, antipasto platters, appetizers and breakfast dishes. The large Jambon de Paris is a 10-pound ham that’s perfect for slicing in the deli. Jambon de Paris is also sold as three units with 3.3 pounds each.

Fabrique Delices info@fabriquedelices.com www.fabriquedelices.com

Nellie’s Free Range Sous Vide Egg Bites

The new Sous Vide Egg Bites from Nellie’s Free Range are the first and only Certified Humane® egg bites in the country. Using true sous vide cooking method for superior taste and texture and made with no fillers like cottage cheese or cream, these egg bites appeal to a variety of diets, including keto and Paleo, and are perfect for on-the-go breakfast, lunch and snacking. The bites come in three delicious flavor combinations: Uncured Ham & Swiss, Broccoli & Cheddar and Uncured Bacon & Pepper Jack. They retail for $3.99 for a two-bite package.

Nellie’s Free Range 603.638.2827 www.nelliesfreerange.com

Noops Oatmilk Puddings

Noops is the world’s first protein-rich, plant-based organic oatmilk pudding. Noops’s indulgent, luxurious sweet-tooth satisfaction comes from clean, purposeful ingredients like organic oats, organic dates and organic sunflower seed protein. Vegan, non-GMO, OU kosher and allergen friendly, with no added sugar, each 4.75 ounce serving of Noops Oatmilk Pudding provides 5-7 grams of protein, 5-7 grams of fiber and about half the carbohydrates found in conventional competitors.

Decadent flavors include Cocoa, French Toast, Sticky Bun and Mocha, and the pudding is sold in 4.75-ounce cups and in multipacks.

Noops hello@eatnoops.com www.eatnoops.com

Zoup! Spicy Chicken Bone Broth

Zoup! is bringing the heat to the broth aisle with its introduction of Zoup! Good, Really Good® Spicy Chicken Bone Broth, which features the brand’s best-selling chicken bone broth as its base, plus a variety of roasted peppers to give it kick. The skillfully crafted recipe includes red bell, ancho, chili, chipotle, and cayenne peppers plus onion and garlic.

Kettle-cooked in small batches, the broth is also low in calories, paleo-friendly and completely free of artificial ingredients, preservatives, gluten, GMOs, fat, trans-fat and saturated fat. Packaged in 32-ounce recyclable glass jars to showcase its rich, golden color, Zoup! Good, Really Good Spicy Chicken Bone Broth has a suggested retail price of $6.99 per jar.

Zoup! www.zoup.com

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SMORGASBORD

GOURMET NEWS SEPTEMBER 2020 www.gourmetnews.com

SMORGASBORD ADVERTISER INDEX ADVERTISER

PAGE WEBSITE

PHONE

Ariston Specialties

27

www.aristonspecialties.com

860.263.8498

Billie-Ann Plastics

47

www.billieannplastics.com

888.245.5432

Built by Bees

23

www.builtbybees.com

770.454.9400

buon’Italia

31

www.buonitalia.com

212.633.9090

Certified Origins

21

www.belluccipremium.com

Champignon North America

53

www.thisisfinecheese.com

Cheryl’s Nut Butters

48

www.cherylsnutbutters.com

952.344.0511

Daddy Sam’s

48

www.daddysams.com

512.827.1958

DeMedici Imports LLC

29

www.demedici.com

833.496.7281

Enzo Olive Oil Co.

45

www.enzostable.com

559.299.7278

Epiros

12

www.epiros.eu

312.885.3241

Erotas Enterprises

43

www.lemonandvine.com

EU3

56

www.iconsofeuropeantaste.eu

George Paul Vinegar

27

www.georgepaulvinegar.com

402.823.4067

Gourmet International

48

www.gourmetint.com

800.875.5557

Hot Ruby

17

www.drinkhotruby.com

806.787.3686

Howard Products

54

www.howardproducts.com

800.266.9545

Just Jan’s

12

www.justjans.com

818.514.4964

Le Gruyère

7

www.gruyere.com

LVBImports

31

www.lvbimports.com

Mel’s Toffee

47

www.melstoffee.com

Mooney Farms

11

www.bellasunluci.com

530.899.2661

Nutiva

35

www.nutiva.com

800.993.4367

O Olive Oil

29

www.ooliveoil.com

888.827.7148

OMG Pretzels

47

www.omgpretzels.com

Paesana Products

13

www.paesana.com

631.845.1717

Paramount Roasters

55

www.paramountcoffee.com

517.853.2439

Pearl and Johnny

38

www.pearlandjohnny.com

888.427.3235

PLMA

3

www.plma.com

212.972.3131

Principe Foods Inc.

15

www.principe.us

310.680.5500

RidgeCrest Herbals

39

www.rcherbals.com

800.242.4649

Setton Farms

49

www.settonfarms.com

631.543.8090

Simple Mills

37

www.simplemills.com

Star Fine Foods

25

www.starfinefoods.com

Stonewall Kitchen

2,9

www.stonewallkitchen.com

888.326.5678

Twinings North America

5

www.twiningsusa.com

877.965.5711 855.645.7772

Wild Forest Products

22

www.mardonausa.com

Wisdom Natural Brands

34

www.sweetleaf.com

201.871.7211

559.498.2900

A Sweet Pairing: Cashew Nut Butter Plus Lemon Once Again Nut Butter is introducing organic creamy cashew butter with lemon.

Featuring a shortbread-cookie-like taste, this silky-smooth, lightly sweetened nut butter is made from carefully selected, organically grown cashews dry roasted for color and flavor and milled creamy with organic sunflower oil. A touch of organic sugar and just the right amount of zesty lemon powder complements the creamy cashews for an unforgettable taste experience.

Made in a dedicated, peanutfree facility that is SQF certified in food safety and quality, Once Again’s certified organic creamy cashew butter with lemon is delicious spread on toast, as a dip for fruit, mixed into oatmeal, baked into cookies, or blended into a smoothie. The nutritious,

new product features 5g of plant-based protein per serving and is free of preservatives, cholesterol and trans-fat. It’s also NonGMO Project Verified, glutenfree certified, vegan, kosher and part of the brand’s Honest in Trade program.

Once Again’s organic creamy cashew butter with lemon will be sold in 12ounce recycled glass jars and available for retailers to order this September. The product joins Once Again’s sustainable lineup of organic and natural cashew butters, which are sold in 12-ounce and 16-ounce jars and in single-serve squeeze packs, plus 9-pound and 35-pound tubs for foodservice customers.

For more information, visit www.once againnutbutter.com. GN

Torie & Howard Introduces Easter Multi-Pack of Chewie Fruities Torie & Howard is introducing an Easter multi-pack of USDA Organic Chewie Fruities® candy in a display-ready case. The new multi-pack will be available in the fall.

The new 8.46-ounce Chewie Fruities Easter package features a whimsical bunny-egg and colorful fruit graphics and contains 20 .42-ounce two-piece packs of individually wrapped organic candy in assorted flavors, said Torie Burke, coFounder and Chief Executive Officer. The candy also is kosher, vegan, and contains no artificial dyes, flavors, preservatives, genetically modified ingredients or major allergens. The multi-packs are shipped in a display-ready case of 12 for shelf display.

Flavors include assorted Chewie Fruities

fruit chews’ original and sour flavors, Italian Tarocco Blood Orange and Wildflower Honey, California Pomegranate and Sweet Freestone Nectarine, and Meyer Lemon and Raspberry, Sour Apple, Sour Berry and Sour Cherry.

The suggested retail price is $7.99.

Chewie Fruities candy also is available 4-ounce peg sacks with a suggested retail price of $3.99 that ship six to a case and 48 to a master case, and 2.1-ounce grab-and-go stick packs with a suggested retail price of $1.99 that ship 18 to a display case and 12 cases in a master case. Two-ounce tins of organic hard candy have a suggested retail price of $3.99 to $4.99 and are available eight per case with 12 cases to a master case. More information may be found online at www.torieandhoward.com. GN

Sonoma Brands

that we bring to the table.”

Sebastiani is confident that the premium portfolio that he’s assembling will be successful in competing for a bigger share of consumers’ growing appetite for multiple snacks over the course of the day rather than larger sit-down meals. “We think snacking continues to grow as a usage occasion. We think that meat snacks will continue to grow disproportionately,” he said.

“There are some targets predicting that the meat snacks space goes well north of a $10 billion category in the next five years, almost 100 percent growth from where it is today. When you think about that level of growth over the next five years, retailers want to grab part of that.” GN

Continued from PAGE 6 products,” he said. “We think that by having multiple brands, we can create a comprehensive retail strategy,” he said. “Size matters. We feel like we are a very positive solution for our retail partners.”

“We’re looking to drive the consumer up the value chain,” he added. “What I want to do is wave the flag and bring meat snacks as a competitive product to energy bars and yogurts. We are competing for stomach share. What we deliver to the retail buyers is growth that we can prove through the market analysis, data analysis,