Gourmet News • October 2021

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VOLUME 86 • NUMBER 10 OCTOBER 2021 • $7.00 • Wicked Kitchen Launches in U.S. With Global Mission to Expand Animal-Free, Plant-Based Foods PAGE 6

• Promperú Toasts Pisco to Promote Beloved Peruvian Spirit Internationally PAGE 6

• Hispanic Brand Leader Flagship Food Group Invests in Tortilla King PAGE 8

• Spiceology Named Fastest-Growing Spice Company in U.S. for Third Year PAGE 8

• Companies in $4.2M Plant-Based Food Market Working to Meet Demand PAGE 8

• LorAnn Oils Debuts New Look for Bilingual Bakery Emulsions, Introduces 3 Flavors PAGE 10

• Featured Products PAGE 15

• Entertaining at Home PAGES 18 & 19

• Ad Index PAGE 22

N E W S P A P E R

F O R

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G O U R M E T

I N D U S T R Y

U.S. Market, Consumers Warm Up to New Mexico’s Famed Hatch Chiles

BY A.J. FLICK

Bone Broth Builds Immunity, Brings Comfort

onions.

“During June and July, one quarter of the nation’s onions come out of Hatch Valley,” Neal said.

But it’s chiles that put Hatch on the map and valley residents depend on the September chile festival. Hatch goes from a blink-andyou’ll-miss-it town to a bumper crop of chile aficionados – up to 30,000 are expected each year.

“The festival is when most peo-

ple make money for the whole year,” Neal said. “Prior to the festival, you are not going to have to fight the crowds, but starting in July, you know you’re going to have to get through the crowds of people getting their chile fix. Hatch is full of people everywhere.”

The Hatch Chile Festival will mark its 50th anniversary in 2022.

the historic El Santuario de ChiUnlike its famous neighbor to the mayó, a small shrine in the Sangre south – Hatch, which de Cristo Mounhosts visitors by the tains. Pueblo Intens of thousands seekdians believed ing its eponymous they shared the chile, the village of land with healChimayó, New Mexico, ing spirits who gets just as many visiinhabited hot tors, but with a more springs that spiritual calling. dried up and left Chimayó, about an earth with healhour’s drive north of ing powers.

PHOTO CREDIT LIZ HUFF Santa Fe, is home to El Santuario

collects notes of gratitude from those believing they were healed, along with abandoned canes, braces and wheelchairs. One small room contains el pocito, a small well dug into the earth in which pilgrims can take a pinch of “holy dirt” home.

Missouri Chef Liz Huff made the pilgrimage many times since 1976, when her family visited relatives in Santa Fe.

In the second year of the flu season colliding with the continuing COVID-19 pandemic, awareness in the importance of the immunity system has never been higher.

“This disease is communicable and mainly affects the respiratory tract,” according to a study, “Immune boosting functional foods and their mechanisms” published in the June 2021 issue of Alternative Therapies in Health and Medicine. “The outbreak of this disease has greatly influenced human health and economic activities worldwide.

“Our immune system operates based on a complex array of cells, processes, and chemicals that continuously protect our body from invading pathogens, including viruses, toxins, and bacteria,” say the authors, who examined dietary treatments for boosting immunity against viral infections.

“No study was found to explicitly support the use of any healthy foods or supplements to protect against COVID-19,” the article states.

Yet the authors found well-researched functional foods and supplements that typically improve

Continued on PAGE 9

Continued on PAGE 10

Across the state of New Mexico, hundreds of pairs of hands have been plucking the state’s tastiest commodity – chiles – but one is coveted above them all: the Hatch chile.

Named after the tiny village of 1,648, many who are multi-generational growers, the Hatch chile grows in soil blessed by the Rio Grande and brings tens of thousands of visitors to the Southwest New Mexico town.

Chile is not the top crop in Hatch Valley, said Lisa Neal, president of the Hatch Valley Chamber of Commerce, with pecans taking that honor, followed by

Continued on PAGE 12

Humble Chimayó Chile, Grown in New Mexico ‘Holy Dirt,’ Enchants Missouri Chef

BY A.J. FLICK

BY A.J. FLICK

Entertaining at Home Should Include Options for Non-Alcoholic Beverages

BY A.J. FLICK

Trying to return to whatever resembles normal during these times is like the old saw about weather: Wait a day and the health advisories will change.

But many of us are yearning for the days when we hosted gatherings in our homes with family and friends. And with the holiday season on the horizon, thoughts naturally turn to who to invite, what to serve and what else do we need to do to make sure people have fun and it’s safe?

In a poll from VCF Designer

Looks and OnePoll that contacted 2,000 Americans, 60 percent of hosts were planning to be chef, server and bartender at gatherings, to avoid inviting strangers into their homes and reducing risk of illness.

At the height of the pandemic, one-third said they weren’t beyond taking guests’ temperatures before letting them enter. Many offered greeting lists in case someone gets COVID-19, so they can trace who they came into contact with at the party.

At least it’s more likely than not

to have a home party in person this year, rather than last year’s video gatherings. Most people polled said they planned to maintain social distancing at parties.

With the health and welfare of family and friends at the utmost during these times, hosts should keep in mind that parties should have options for those who don’t drink alcohol.

Long before the pandemic, Laura Taylor did some soulsearching about her drinking habits.

“I was very busy,” she recalled.

“I had a full-time job and had, still have, two teenagers. I’ve been married 25 years and we were Continued on PAGE 14

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GOURMET NEWS

FROM THE EDITOR

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OCTOBER 2021

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Before I moved to Arizona as a teenager, I had a vague idea of what Mexican cuisine was. But moving to a town less than an hour’s drive from Mexico brought an immersion into the regional cuisine, a taste that has grown over the years as I moved around the state.

Then, I moved to Texas. Yes, there’s lots of Mexican food there, but wait! Was it? What was it? It was nothing like what I considered Mexican food. My Mexican food was a northward expansion of Sonora, Mexico, tastes and flavors. Tex-Mex was not. And then, on the way back to Arizona for visits, there was New Mexico, with its own take on Mexican cuisine.

A few years later, the opportunity came to transfer to a newspaper’s Washington, D.C., news bureau and I leapt at it. Not only did I have relatives there, because my family is from the D.C. area, but Washington itself is an exciting place.

I lived in the Adams-Morgan area, which was renowned for its array of restaurants with cuisines around the world. And then, spread throughout Washington, there was every type of cuisine you could think of – except Sonoran Mexican. There were lots of Mexico City restaurants. Not the same. Sonoran Mexican cuisine makes use of cactus, corn, beans (mostly pinto), squash, chiles (red and green, often jalapeño and habanero) with chimichangas (fried burritos) and Sonoran hot dogs (bacon-wrapped hot dogs in buns with beans, onions, chiles, mustard and mayo) originating here.

My Virginia cousins took me to a Mexican restaurant owned by a former football star, because they liked the food and wanted to

know if it was authentic. I knew we were in trouble when I asked for something “enchilada style” and the server didn’t know what I was talking about. Then my cousin got her order of chile con carne that looked suspiciously like canned chili.

“This isn’t real Mexican food, is it?” she asked glumly. I shook my head no.

All of this brings me to our articles this month on the storied Hatch chile, the Chimayó chile and New Mexico chiles in general.

While those of us in the Southwest have known about New Mexico and Hatch chiles, the state’s chile crops are gaining fans far and wide. As with all the varieties of Mexican cuisine within the country itself and as it spread throughout the border states, New Mexico chiles have a wide range of heat and flavor.

The idea to write about Hatch and New Mexico chiles came from a high school classmate, Kelley Cleary Coffeen, a food consultant, blogger, cookbook author and expert in Southwestern cuisine whose next cookbook pays homage to Hatch chiles. Then I heard from my dear friend Barb Brueggeman about a Missouri chef who uses Chimayó chiles that she fetches herself (when there’s not a pandemic) from New Mexico for her menu. And I thought about my friend Mandy Oliver, who lives in Tucson and always spoke lovingly of the New Mexico cuisine she grew up on. I’ve learned a lot about Hatch chiles and chiles in general. Now I’m hungry. Luckily, I’m back in Tucson where great Mexican food – our town boasts of having The Best 23 Miles of Mexican Food – is just around the corner. GN — AJ Flick Senior Editor

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OCTOBER 2021

Wicked Kitchen Launches in U.S. With Mission to Expand Animal-Free, Plant-Based Foods Minnesota-based Wicked Kitchen, a leader in the U.K. market for plant-centric meals, snacks and ingredients, has launched an extensive line of more than 20 plant-based offerings in Kroger and Sprouts Farmers Market stores.

The nationwide launch supports Wicked Kitchen’s goal to provide convenient and tasty plant-based foods for meat eaters and vegans alike, while reducing the harmful impact on animals and the planet. The launch of the product line ranges from flavor-packed convenient lunch and breakfast options to frozen ready meals to a range of meal solutions with sauces, mayos, pestos to meal kits.

“As was demonstrated by Tesco in the U.K., the breadth of offerings Wicked Kitchen brings to market allows consumers to finally have a plant-based destination with a wide and growing variety of choices that has been lacking in the grocery market,” said Pete Speranza, chief executive officer of Wicked Foods, Inc., though the company.

Speranza called the launch one of the largest single-brand launches in the U.S. grocery industry in decades.

Wicked Kitchen’s expansion to North America aligns with unprecedented changes taking place among U.S. consumers, with more than 10 million Americans now following a plant-based diet and many more seeking simple and delicious ways to add more plants to their meals.

Founded in 2017 by brothers and world-renowned chefs Derek and Chad Sarno, Wicked Kitchen’s innovative products launched in the United Kingdom in partnership with Tesco, one of the world’s largest food retailers by gross revenue. Native to New England, the Sarnos are now bringing the brand home to American consumers hungry for more culinary-forward options in plant-based cuisine.

Driven by the Sarno brothers’ culinary credentials and high standards, Wicked

Kitchen touts the power of how plants help change the way the world eats by cre-

ating best-in-class plant-based food. The chefs have created a growing library of more than 2,000 recipes and online videos that have received more than 30 million views.

“Our mission is clear: we help people cook and eat more plants. Together with Wicked consumers, we help save many

millions of animals, we help our planet, we support farmers and importantly, improve human health,” says Derek Sarno. “We’ve created the tools, recipes and products to make it simple, flavorful and fun for people to cook and eat more plant-based foods in the U.K., and we are excited to now bring these to the U.S.” Earlier this year, Wicked Kitchen announced a successful investment round garnering $14 million in Series A funding for the plant-based food movement in the United States. The funding round was co-led by pioneering plantbased foods venture fund Unovis Asset Management and Thailand-based NRF Nove Foods.

Derek and Chad Sarno are also cofounders of Gathered Foods, maker of the Good Catch plant-based seafood line. GN

Promperú Toasts Pisco to Promote Beloved Peruvian Spirit Internationally On National Pisco Day this summer, a few days before celebrating the bicentennial of Peruvian independence, Promperú launched an international campaign to boost the consumption of pisco in the national territory and abroad.

Pisco is a highproof brandy made of fermented and distilled grape juice.

The campaign traveled to California in August, to commemorate the distillate’s historical journey from its na-

tive Peru to its second home in the United States. Peruvian wineries participated in the Bar Convent Brooklyn, where Lynnette Marrero, an internationally known bartender, poured drinks.

Promperú, the Commission for the Promotion of Peru for Exports and Tourism, has also been promoting pisco in the main markets of Latin America. In June, Promperú organized the Pisco Week

LATAM, a promotional campaign for Argentina, Colombia, Ecuador, Mexico and Panama. In Europe, French professionals enjoyed Pisco College to educate themselves on pisco. Promperú blanketed the promotions under the branding “Pisco, Spirit of Peru.”

In 1553, vines of the Canary Islands arrived in Peru with the strains that gave rise to pisco (Quechua word for “bird,” which is also the name of a Peruvian city founded in 1640 by viceroy Pedro Toledo y Leyva). In 1779, navigator Francisco de la Bodega y Quadra took this drink from Pisco, Peru, to San Francisco for the first time, when both cities were still part of the Spanish empire. Thus, in 1850 the

Pisco Punch was created, the flagship cocktail for the entire West Coast of the United States.

Pisco developed an indigenous cocktail bar in Peru using products with unique flavors. It was in the 18th century when the combination of pisco and lemon juice in Lima was mentioned for the first time in El Mercurio Peruano. In the last decades of the colonial stage, one of the most popular drinks consumed by Peruvians was the “aloja,” made with aromatic herbs combined with pisco.

Pisco achieved international notoriety and was included as a de rigueur item of the ultimate bucket list in “Captain America: Winter Soldier” in 2014. GN

Graphic Packaging’s Fiber-Based Technology Supports ‘World Without Waste’ Strategy Leading fiber-based consumer packaging provider Graphic Packaging International has partnered with Coca-Cola Hellenic Bottling Company Ireland and Northern Ireland to help achieve a “World Without Waste.” The partnership will result in new paperboard solutions across all multipack can configurations, supporting Coca-Cola HBC’s strategy of using more sustainable packaging.

Coca-Cola HBC’s larger multipacks (10, 12, 20 and 24 cans) are available in a new fully enclosed carton. This follows the introduction of Graphic Packaging’s new

KeelClip late last year, which saw smaller multipacks (four, six and eight cans) transition to an innovative paperboard solution, according to Graphic Packaging.

Both packaging types were designed and developed by Graphic Packaging. Transitioning to these secondary packaging solutions will eliminate 500 tons annually of hard-to-recycle shrink-wrap plastic.

Coca-Cola HBC has introduced prominent on-pack messaging to communicate the sustainability message directly to consumers, highlighting that the packs are re-

cyclable. The more premium feel of the pack will enhance the brand and elevate shelf appeal within the multipack aisle, improving point of sale and the consumer experience, according to Graphic Packaging.

The Graphic Packaging product development team worked closely with Coca-Cola HBC to ensure the plastic replacement solution meshed with the company’s sustainability plans, while upholding high quality standards. The bold yet practical design is made from paperboard – a substrate made from renewable resources – and reflects

Coca-Cola HBC’s ambitions to lead in sustainable packaging design and innovation.

To support the production requirements of the venture, Graphic Packaging has installed the highly flexible QuikFlex machine in Coca-Cola HBC’s plant in Lisburn, Northern Ireland, producing a variety of configurations from four- to 24-packs.

Reflecting the company’s continuous pursuit of sustainable operations, the CocaCola HBC Group was recently ranked the global No.1 sustainable beverage company by the Dow Jones Sustainability Index.GN

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OCTOBER 2021

Hispanic Brand Leader Flagship Food Group Invests in Tortilla King Tortilla King, the Kansas-based maker of high-quality tortillas and tortilla chips, recently announced an investment by Flagship Food Group, a leading diversified food company. With the acquisition, Flagship becomes one of the leading and largest privately held food companies in the country focusing on Hispanic brands with an emphasis on premium products.

“I’ve known the team at Flagship for many years, and we’ve been a supplier and partner of theirs across several of their product portfolios. Coming together as one company made sense for them, for me, and for our valued employees and customers,” said Juan Guardiola, co-founder of Tortilla King. Guardiola will remain in his role as president of Tortilla King.

Majority owned by CREO Capital Partners, Flagship is a diversified food com-

pany that sells a wide range of food products and services under the 505 Southwestern, La Tortilla Factory, Lilly B’s, Hatch Kitchen, TJ Farms and other brands, according to the company.

Most of Flagship’s brands are rapidly expanding, having experienced significant growth and expanded national distribution in recent years. 505 Southwestern, crafted with New Mexico green chiles and made in Albuquerque, is the country’s largest jarred green chile brand.

“We are building a world-class, scaled, diversified food company. The Hispanic foods category has been our principal focus for nearly a decade, and the addition of Tortilla King expands both our capabilities and geographic footprint,” said Rob Holland, founder of CREO Capital Partners and its managing part-

ner. Holland helped lead the firm’s acquisition of 505 Southwestern over a decade ago and has driven the brand’s growth by over 15-fold during CREO’s ownership.

Based in Moundridge, Kansas, outside of Wichita, Tortilla King sells premium tortillas and tortilla chips under its Mama Lupe’s brand. In addition, it serves as a valued manufacturing partner to other food companies and food retailers across the county.

The company operates manufacturing and distribution facilities across the Midwest. An innovator in the category, the company has developed low-carb, net-zero carb, and gluten-free tortilla offerings for its customers focused on health and wellness.

“Simply put, we are here to support

growth,” said Forrest Kragten, a principal at CREO. “As part of the transaction, we approved and supported a significant expansion of the Tortilla King operation in Kansas. We’re excited to bring more volume and production to this area and to this outstanding team.”

Earlier this year, Flagship announced the acquisition of La Tortilla Factory, a Santa Rosa, California-based maker of premium tortillas and Hispanic food products. Flagship says the two companies are complementary and position Flagship as one of the top-ten branded tortilla companies in the country. Operations, brands, and management of each company will remain independent and fully intact.

The transaction closed in mid-July. Terms of the transaction are confidential. GN

Spiceology Named Fastest-Growing Spice Company in U.S. for Third Year The Spokane, Washington, spice company Spiceology was named to Inc. 5000’s annual ranking of the fastest-growing private companies in the United States for the third year in a row. Spiceology grew 537 percent from 2017 to 2020 and ranked 903 in the survey.

“What started with a humble farmers market beginning is now a company beloved and trusted by chefs, home cooks, grocers and retailers across the nation,”

said Chip Overstreet, CEO. “We focus on flavor and innovation and we’re bringing the magic back into a very tired category that’s sorely in need of a fresh alternative.”

The chef-owned and operated, one-stop spice shop develops blends and offers more than 400 ingredients that are ground fresh in small batches and shipped directly to consumers and chefs, according to a company press release.

The announcement followed a year of

collaboration and innovation efforts, including partnerships with New Belgium Brewing, makers of beloved beers Voodoo Ranger and Fat Tire, as well as MeatEater, Chef Isaac Toups, The Grill Dads, Chef Lawrence Duran, Huy Fong Sriracha, Girl Carnivore, Chef Jean-Paul Bourgeois and Chef Chad White.

Spiceology also added four consumerchosen blends to its salt-free line in support of the National Kidney Foundation and the

American Heart Association’s ‘Life is Why’ campaign.

Spiceology’s Experiment with Flavor ethos includes responsible business practices designed to create a better world.

Spiceology is committed to being plastic neutral via a partnership with Cleanhub.io, a new production facility optimized for low-energy use, and by packaging in glass jars and #1PET, the most recyclable of all plastics. GN

Companies in $4.2M Plant-Based Food Market Working to Meet Demand The global pandemic has clearly put health at the forefront of consumers’ minds, and in turn, product offerings in supermarkets have continued to grow.

A recent study by top researchers at Harvard Medical School and King’s College London found that eating a plant-based diet rich in whole foods can help protect against COVID-19. Results from nearly 600,000 respondents indicate those on a “high-quality” healthy vegan diet were not only less likely to catch the virus, but less likely to be hospitalized from it.

This rising demand for healthy plantbased alternatives has also set the bar higher for companies within the space in the $4.2 million plant-based food market, according to MicroSmallCap analysts.

Else Nutrition Holdings, Inc. continues to grow and expand into new markets as its revenues steadily climb. The company has announced a partnership with Rouses Markets, a locally sourced supermarket company in the Southeast that promotes local farmers and healthy whole foods.

“In addition to our mutual commitment to support a healthier, more sustainable planet, this partnership significantly bolsters our presence in a region in which we’ve seen demand from parents seeking cleaner, whole food nutrition for their children,” said Hamutal Yitzhak, CEO and cofounder of Else Nutrition.

Else’s Plant-Based Complete Nutrition for Toddlers is listed in more than 900 retail outlets and in more than 600 retail outlets such as Sprouts Farmers Market, Big-Y, Raley’s, Natural Grocers, AFS, Haggen, Mother’s Markets and PCC. Else Nutrition’s products can also be found online on Amazon, iHerb, Thrive Market and the company’s e-commerce store.

According to a recent corporate update, Else Nutrition is in discussions with additional retailers that represent more than 5,000 outlets, as well as with other popular online shopping platforms. The company plans to launch a series of plant-based complementary nutrition products for babies 6 months and older in several flavors and liquid ready-to-drink versions of its Complete

Nutrition for Kids products in early 2022.

Sprouts Farmers Market, Inc. has been expanding and branching out into new locations in Phoenix, Arizona, and Orlando, Florida. These new stores represent an overall progress as one of the fastest-growing supermarket chains in America.

Many consumers are turning to health food alternatives and seeking more environmentally friendly products to fill their pantries. Sprouts and other stores are filling this need while providing distribution for emerging plant-based alternative food producers. The consumer base for this industry has expanded to every region, and there is still a lot of room for these retailers and health food producers to capture larger market shares, according to the study.

Beyond Meat, Inc. is bolstering its meatless offering with the launch of its plant-based chicken tenders. According to the company, consumer research is showing that the demand for chicken is growing so rapidly that the market has seen a chicken shortage. As restaurants struggle to secure more chicken,

Beyond Chicken Tenders are available in nearly 400 restaurants across the United States.

Another plant-based food alternative company, Tattooed Chef, has expanded into Kroger supermarkets with a line of nutritionally and environmentally friendly alternatives to popular frozen meals. The company offers frozen pizzas, burrito bowls, salad bowls, mac and cheese, noodles and other popular frozen food offerings without any animal products. This expansion represents the ability of these new companies to adapt to large mainstream grocery stores and capture a national market share.

The Very Good Food Company has announced that its wholesale channel has reached 100 retailers throughout the American retail distribution network, marking a 112 percent increase in its total distribution points in North America since March 2021.

The company’s retail distribution network expansion includes Colorado-based natural food and beverage brokerage Green Spoon Sales, KeHE Distributors and United Natural Foods (UNFI). GN

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OCTOBER 2021

Chimayó Chile Continued from PAGE 1 “We would always go to my mother’s favorite places,” she recalled. “We’d have lunch and go to El Santuario, light a candle and dig some holy dirt.”

Huff’s Midwestern family has historic roots to the Land of Enchantment. Her ancestors ventured from Saline County, Missori, on the Santa Fe Trail. Huff and her family live in Arrow Rock, where the trail begins.

“It’s exciting to see the actual beginning point of the trail, which is probably a fiveminute walk away from history for us,” she said.

While Chimayó and its holy dirt have a place in her heart for family memories, Chimayó’s earth also nurtures New Mexico’s favorite crop: chiles.

“When I started my restaurant, I knew that those were the best chiles in the world, as far as I was concerned,” she said.

Juan C. Sanchez, marketing specialist with the New Mexico Department of Agriculture, said Chimayó red chiles are about the size of the well-known jalapeño green chile.

“It’s commonly used as a powder,” he said. “It has a sweet, earthy, smoky flavor

to it. It’s very similar to the New Mexico green chile.”

“It’s got a smoky taste,” Huff said, “which comes from drying the chiles in the sun. I liken the taste to sun-dried tomatoes and how they taste different. It has that sweet, smoky taste, but it’s got heat to it and a lot of depth to it.

“There are all different ranges of heat,” Huff said, so it takes skill to balance the heat and keep the powder consistent from year to year.

“The smokiness and the sweetness that comes from sun drying – you can’t get that from a commercial dryer. You can’t put it in a hydrater; it will taste different.”

Huff often makes red chile sauce from the Chimayó powder to put on eggs and enchiladas.

Up until the pandemic, Huff hauled her family, with her children enjoying the same traditions she grew up with, and bought her Chimayó chiles from Charles “Carlitos” Medina, who sets up a stand outside El Santuario. Medina is famous for handing out samples of the Chimayó chile mixes in a pistachio shell.

“He’ll give you the pistachio and say, ‘Put it on the back of your tongue and wait,

then swirl,’ “ Huff says.

Then Medina will entertain guests with a sleight of hand feat in a mini shell game.

Last year, when Huff couldn’t travel because of the pandemic, she had a hard time reaching Medina by phone. She called the Santuario’s gift shop and asked if anyone could get him. No, she was told, but a woman called her sister, who said her brother doesn’t return calls, but she’d make sure he would send her some Chimayó chiles.

“I told them what I wanted and I got a FedEx box with little Ziploc bags wrapped in those little bitty paper sandwich bags rolled up with masking tape and a recipe for red chile sauce written in pen on the back,” Huff said.

“I could smell the chiles before I got them out of the FedEx box and something about that smell brings you back to real food. I know he grows these chiles, he picks them and dries them on racks on the flat-top roof of an adobe building. It’s a mystical thing.

There’s something about it.”

Toward the end of her yearly Chimayó chile powder stash, when Huff meets a diner who is a foodie and loves to cook, she’ll share her “secret ingredient” by putting some in a bag for the diner to PHOTO CREDIT LIZ HUFF take home.

“It’s a fun thing for me to do, sharing that with other people. And the fact that it’s not so readily available adds to that allure,” she said.

Chimayó chile powder can be used in any dish that uses crushed red pepper, Huff said.

One of Huff’s favorite recipes using Chimayó chiles is Gambas al Ajillo (Garlic Shrimp): Put half a cup of thinly sliced garlic, packed, into a sauté pan.

Coat the garlic with a “decent” olive oil so that the garlic doesn’t stick out, she said.

“It’s quite a bit of oil,”

9 she advised.

Add a good-sized finger of kosher salt, a “five-finger pinch,” she said.

Turn the burner on high, wait for the oil to bubble and the garlic to get light golden brown, then take eight ounces of small (40-60 count), peeled, deveined shrimp. Add the shrimp and a “big pinch” of Chimayó chile until the shrimp are translucent – it takes less than a minute – remove from heat, squeeze half a lemon into it, add parsley for garnish and serve.

“The best thing is all of those ingredients can stand ready to go and you can put it together when the order comes in or the people come over,” Huff said.

She serves it with garlic/butter crostini, but it can be served over linguini or other pasta, put in flatbread, grilled-cheese sandwiches or even omelets. Naturally, it goes well in salsas.

Before the pandemic, Huff operated a popular and acclaimed fine-dining restaurant, Catalpa, in Arrow Rock, where diners made reservations months in advance. The pandemic changed all that.

“I don’t know when the days of strangers sitting shoulder to shoulder in a little building are coming back,” she said sadly.

This summer, Huff moved all of her restaurant equipment to her front yard, where she served 15,000 sandwiches.

“In my yard,” she said, as if she couldn’t believe it, either. “In the middle of a pandemic.”

So Huff decided to build on the success of her front-yard eatery by building a spacious 92-seat pizza burger diner.

“So I’ll use the same type of flavors as I have,” she said. “I’ll use the chiles and make Gambas al Ajillo Pizza with Mexican cheese. It’s gonna be delicious.”

Huff is interrupted on her end by the delivery of a gold toilet. Yes, you read that right: a gold toilet. Huff describes plans for the eatery’s restroom and its 40-foot goldleaf wall.

“The toilet is going to have a gold floor with gold tile and I got gold glitter grout,” she said. “It’s gonna look like gold is dripping down the wall. It’s gonna be like Liberace.

“People are going to take their picture in there.

People are going to love the bathroom or hate the bathroom, but when they talk about the bathroom, my food is going to be mentioned somewhere,” she said, PHOTO CREDIT LIZ HUFF laughing. GN

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LorAnn Oils Debuts New Look for Bilingual Bakery Emulsions, Introduces 3 Flavors LorAnn has rolled out fresh flavors, labels and new product offerings in both flavors and specialty ingredients. With at-home baking on the rise and no indicator of stopping, LorAnn predicts the trend will continue post-pandemic, especially heading into the holiday baking season.

This summer, LorAnn revealed a new look for its premium Bakery Emulsions, including three new flavors: Caramel, Pineapple and Pistachio. LorAnn’s waterbased emulsions are popular among major retailers, small businesses and retail customers for their robust flavor that does not bake out like traditional alcohol-based extracts when exposed to heat.

All 26 flavors are gluten free, nut free and low carb.

The new labels feature a brighter, bolder

color palette and include visual representations of each flavor, so customers can see, taste and smell the flavors by viewing the products on shelves as they stroll down grocery aisles.

“We decided to revamp our bakery emulsions to bring a fresh, modern and exciting spin to one of our most popular product lines, while also increasing our versatility in the marketplace,” International Sales Manager Ryan Roberts said in a press release.

All flavors now come in bilingual packaging – English and French – for LorAnn’s growing number of Canadian customers.

Recently, the Canadian Food Inspection Agency announced changes to labeling requirements for manufactured and imported prepackaged foods. Bilingual copy, standardized nutrition facts and making ingre-

dient lists easily identifiable were among changes.

“Our international sales have grown exponentially over the years, with our largest export market being Canada,” Roberts said.

“The new bilingual labels allow us to continue providing a premium product to our loyal Canadian customer base while ensuring we remain compliant with the Safe Food for Canadians Act.” When it came to adding new flavors to the growing line, the sales and marketing team discussed flavor trends as well as wish list flavors coming straight from customers.

“Warm, comforting and sweet were major themes we kept coming back to when thinking about new flavors to add to our lineup,” said Mandy Denomme, marketing communications manager. “Comfort has

taken on a whole new meaning today, especially post-pandemic, and we feel consumers will continue seeking out rich, uplifting flavors that can bring instant gratification and rekindle warm memories.”

Caramel was an easy choice because its smooth, velvety and creamy flavor is comfort in its own right. Denomme predicted that Pistachio’s nutty flavor with a subtle hint of mint will be a crowd-pleaser in cakes, cookies, scones and other baked goods for the holidays and upcoming festivities thanks to its cozy, luxurious flavor and aroma. Pineapple’s lusciously vibrant profile evokes somewhere tropical, relaxing underneath the palm trees.

“It’s definitely a flavor needed after a year where travel was put on hold,” Denomme said. GN

Bone Broth

As previously reported in Gourmet News, the functional foods ingredients market is enjoying a growth spurt, expected to reach $137.1 billion by 2026, up from $98.9 billion in 2021, with a compound annual growth rate of 6.8 percent.

“We were lucky to have seen the same trend we’re seeing now,” Hoppe said. “It started in 2016, where we started to position ourselves as a team that really believes that life is meant to be lived at the fullest.”

That begins with healthy eating, Hoppe said.

“Bone broth is nature’s superfood,” Hoppe said. “It’s been around for centuries.

“But the world has become more active and people are eating on the go. There’s a lot more emphasis on eating healthy, eating quickly, but eating functionally.”

LonoLife is the only dehydrated bone broth in single servings, which means it’s easy to drop in a purse or backpack so someone can still enjoy a high-protein, low-carb product on the go.

“If you make it yourself, bone broth takes 30 hours of boiling bones, but then the liquid only lasts a few days,” Hoppe said. “Other bone broths on the market shelves or in the refrigerated section, once you begin to consume the bone broth, it has a two- or three-day shelf life.

“We wanted an item that still has nutrients, but is shelf stable until you want to drink it,” he said, “so you just add the water back.

“The only difference with LonoLife is we boil the bones, add spices and vegetables

and then dehydrate so the liquid evaporates, but the nutrients are left behind.”

Starting out small as a niche product, LonoLife got its next life boost from dieters.

“Where we got lucky was with the paleo diet,” Hoppe recalled. “Then there was a

grow at record rates and is the driving growth metric in the broth soup aisle. He noted that the shelf-stable product market will surpass $100 million in retail sales this year.

“It’s a monumental hurdle to continue to grow in this market,” Hoppe said. “Retailers should know that consumers are seeking healthy functional items and bone broth is driving that growth.”

Experiencing the supply shortages of 2020 along with seeing natural disasters attributed to climate change, millions of consumers are stocking their pantries with items having long shelf lives.

“If you keep it a long time, it will be good,” Hoppe said.

“If the power goes out and the refrigerator doesn’t work, LonoLife bone broth won’t go bad.”

As a product in 8,000 grocery stores from coast to coast, Hoppe said LonoLife is a national leader.

“We’ve got momentum. We’ve got brand loyalty. Consumers know who we are.

We’re not educating them anymore; they’re actually seeking us out.”

And LonoLife is listening to loyal customers, he said.

“They enjoy bone broth, but they wanted to know how to create complete meals,” Hoppe said. “So we launched our bone broth noodle soup. It’s the only noodle soup with 20 grams of grass-fed bone broth.”

The chicken and beef noodle soup cups, which have only 42 grams of carbohydrates from high-quality egg noodles, Hoppe said, so those on paleo or keto diets may still enjoy a food that’s good for them, too. GN

Continued from PAGE 1 the immune response and could be helpful against COVID-19 and other viruses.

Another study, “Booster Foods for Your Immune System,” published in the August 2021 issue of ACTA Scientific Microbiology, narrows the scope.

“This review reports available scientific evidence that healthy eating can help enhancing the immune system and prevent diseases,” the authors write. “Targeting consumers globally to notice much important types of healthy food ... may help to build up a healthy immune body resistant against viruses and other bugs.”

And perhaps that immunity can be found in one of the world’s most popular comfort foods.

“Everyone was told when they’re growing up, ‘If you don’t feel well, have some chicken soup or broth,’ “ said Brian Hoppe, co-founder and national sales director for LonoLife, which produces high-quality, powdered chicken and beef bone broth, among other products. “Science has caught up with why bone broth helps increase immunity.”

Indeed, the ACTA article includes chicken soup and bone broth as panaceas.

“Chicken soup has been shown to improve the cold symptoms and it might help to protect against the development of the respiratory diseases,” the authors wrote. “Poultry, such as: chicken, turkey, and ducks are established to be rich in vitamin B6 which is one of the B complex vitamins.

“Broth made from boiled chicken bones contains: gelatin, chondroitin and other nutrients which have been shown to be beneficial for the healing of the intestine,” according to the article.

“Bone broth is packed with vitamins and minerals that help build immunity,” Hoppe said.

As an added bonus, the collagen in those minerals slows signs of aging, improves skin health and makes your gut feel better, Hoppe added.

major surgence of the keto diet as the No. 1 diet trend.”

Hoppe admitted for all of its benefits, bone broth isn’t exactly the most appealing food that comes to mind, so reaching consumers who aren’t already on the high-protein, low-carb bandwagon is challenging.

But it helps that in an Amazon study, LonoLife was rated as the best-tasting bone broth.

“Taste is the No. 1 hook to try a product,” Hoppe said. “We try to make sure partner organizations believe the same message we send out to customers. We have a strong website with blogs and information to help educate consumers. We want our community partners and influencers leading with LonoLife’s taste to reach consumers.”

Hoppe said retailers are excited to learn that the bone broth category continues to

12 crop.

“Chiles have always been popular in the Southwest,” said Kelley Coffeen, New MexContinued from PAGE 1 ico-based food consultant, blogger and cookbook author whose next book in 2022 Joseph Franzoy settled in New Mexico will herald the Hatch chile. “But it used to from Austria in 1918, and while he wasn’t be so hot that you couldn’t sell it outside the first to grow chiles in Hatch Valley, he the region. is credited with planting the seeds for its “It’s fascinating that they’ve been workfuture success. ing on varieties “He was the first to that are more ship the chiles to other palatable to places, at first the Silver people around City mines,” Neal said. the world. Now, “That was my greateveryone can grandfather and all of share in our my family settled here wonderful vegand they’re all farmers.” etable, even if But is it hype or is it’s medium, hot there really something or extra hot.” different about the Coffeen conHatch chile? firmed that “It is the soil,” Neal Hatch chiles said, “because it’s from stand out the deposits of the Rio among all othGrande River. The valers. ley has a very rich, “It’s meatier beautiful soil. It is clithan other mate and it is also elevachiles,” she tion. said. “It has a “All of those things PHOTOS COURTESY KELLEY COFFEEN different, heavput together produces ier texture to it. best chile in the world.”

“I love the big chiles, fairly long, like six New Mexicans take their chiles seriously to eight inches long. They have a dense and take umbrage to anyone who suggests wall around them,” said Coffeen, who uses Hatch is not the Chile Capital of the World. those chiles to make chile relleno.

Ask Denver Mayor Michael Hancock, who New Mexico is famous for its green made a Super Bowl bet with Seattle’s mayor chiles, but take those same chiles and add and claimed Denver’s green chile was the a little more time, you’ll have another greatbest. tasting chile.

“New Mexicans challenged them,” said “Green comes first,” Coffeen said, “then native New Mexican Mandy Oliver. “It got as August moves on and it starts cooling ugly.” down, the chiles turn red if you keep them Oliver will put up the New Mexico chile on the vine. up against others as the best tasting.

“Fresh red chile is still meaty and pliable.

“In a lot of places, it’s not that a chile is It’s got a fruity, vegetable texture. Fresh red hot or not, but others just don’t have the chile sauce is a little sweeter and has a full flavor that ours have here.” whole different taste than when it’s dry,” The Super Bowl claim prompted then Coffeen said.

New Mexico Gov. Susana Martinez to speak The chile industry has faced its share of out, saying, “Although New Mexico doesn’t challenges as imports from Mexico eat into have an NFL team, we definitely win the the domestic chile market. In addition, Super Bowl of green chile every single year. chile plants are too delicate to use mechanOur green chile, whether from Hatch or ical harvesters, so the crops must be hand Chimayo or anywhere else in the state, is picked. The pandemic kept many harour state’s Lombardi Trophy.” vesters out of the fields.

Perhaps New Mexicans can take comfort “Now, the challenge is labor,” Coffeen in the fact that Hancock included chiles said. “So the state of New Mexico created a from a Denver restaurant that started in – chile labor incentive because the growers you guessed it – New Mexico. Or not. At couldn’t find people to come out into the any rate, they haven’t forgotten Hancock’s field because of COVID, boast and took steps to block which is understandable.” fake Hatch chiles or any “Like anything else in other grown there. In 2011, the industry, the biggest New Mexico passed a law issue is the labor,” agreed making it illegal to label any Juan C. Sanchez, marketchile not grown in the state ing specialist for the New as such.

Mexico Department of Agriculture.

Southwestern Staple The quality of this year’s Starting in August in the crop has buoyed spirits.

Southwestern United “I’ve had the opportuStates, chile roasters grace nity to meet a few farmers the sidewalks outside of suin the past few weeks and permarkets and carnicerias, they rave about the high in farmer’s markets and quality of the chiles this roadside stands, awaiting year. It has a lot to do with the chile harvest, which KELLEY COFFEEN the rains we had earlier starts in August and runs this summer,” he said. through September, maybe into October, “Overall, it’s been a really good season depending on the size of that year’s chile

Hatch Chiles

GOURMET NEWS with high-quality chiles and we’re excited to get the chiles on the market this year,” Sanchez said.

Reaching Retailers NMDA created a “Get Your Fix” program that reaches out on behalf of the New Mexico chile industry, setting up workshops to educate retailers and staffers on issues including misconceptions about chiles, how to roast chiles and how to cross-merchandise and create a satisfying chile experience for customers.

“Our fresh chile market is in 30 retail chains nationwide and more than 2,000 stores,” Sanchez said. “But there’s still many opportunities in the fresh produce market.”

NMDA’s website, www.elevatenmag.com, contains helpful information for the special food industry and consumers, including recipes using New Mexico chiles.

“We’re no longer seeing the New Mexico pepper as just for Southwestern or Hispanic food,” Sanchez said. “The peppers are versatile. They have flavor components that foodies and chefs love. They’re not just for enchiladas, but will elevate dishes like crab cakes or gumbo or barbecue. It’s one of the better products on the gourmet food market.”

New Mexico chiles aren’t shy about making themselves known in dishes, Sanchez said, not for their heat but for their flavor profile.

Coffeen agreed that the last thing someone could say about a New Mexico chile is that it’s bland.

“But of all the varietals they’ve developed, the ones grown in Hatch Valley are probably the best-tasting chiles,” Coffeen said.

“The green chile is so popular, it should be somewhere on the menu,” Coffeen said.

“Take it one step farther, the Hatch chile is the premium. It’s a special chile that everyone should include to elevate their dish.”

Hatch chiles are so good that a medium chile can be chopped, tossed with oil and salt and served on a cracker for an appetizer or sliced and served on a burger, she said.

Taste for Texans New Mexico’s neighbor to the east is hot for Hatch chiles.

“It’s Hatch season here in Texas. It’s a big deal,” said Mark Singleton, CEO of Southern Recipe Pork Rinds, whose seasonal

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Hatch chile snack is hugely popular.

“When you see all the roasters out front of stores, you know Hatch season is coming.”

The Southern Recipe Small Batch Hatch Chile Pork Rinds took time to create, Singleton said.

“We had actually been trying for a couple of years with seasonings until we came up with something we thought worked well,” he said. “It’s easy to season a tortilla chip – they’re not as flavorful as pork rinds. There has to be something impactful and flavorful to be on top of a pork rind to accent the flavor.

“Peppers are as old as dirt – they’ve been here for thousands of years,” Singleton said. “It’s so funny, you can take a New Mexico chile outside of New Mexico and then you take it to Hatch. The chiles grown in Hatch Valley – the altitude, the soil, the climate – with the same varietal of pepper, Hatch does something amazing to them.”

It makes you wonder why no one else thought of seasoning pork rinds with Hatch chiles before.

“It should have happened a long time ago,” Singleton agreed, chuckling.

“Chiles are good for you, too,” Singleton added. “They’re super high in Vitamin A and Vitamin C, magnesium, calcium. So there are benefits for something that’s so good tasting.”

Speaking of which, it was one notable Texan, former President George H.W. Bush, who unwittingly brought attention to pork rinds as a healthy snack.

After seeing former President Ronald Reagan’s penchant for jelly beans, some worried that Bush’s favorite snack was unhealthy.

“People freaked out,” Singleton said.

“But hold on, there’s no carbs!

The original two ingredients are pork and salt – that’s it.”

Later, former President George W. Bush complained about the salt content and worried that it kept his father from eating pork rinds.

“We removed 40 percent of the salt,” Singleton said.

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what do I know about Hatch chiles?

So he explained it to me and I said, ‘OK, let me get to work on someContinued from PAGE 12 thing.’ ” In case you’re wondering, the Hatch Wekselbaum was knocked over by Chile Pork Rinds have the Bush family’s the Hatch’s flavor. seal of approval.

“I thought they were delicious,” she said, “with this roundness of flaGo North, Hatch Chile vor.”

The love that Texans share for Hatch chiles Wekselbaum soon arrived on the is the reason why a specialty food maker in idea of using Hatch chiles for pesto.

Connecticut was introduced to them. In “There’s a lot of ways you can use 2006, Nancy Wekselbaum created The Grapesto,” she said. “You can use it on cious Gourmet, a certified woman-owned pizza, put it in guacamole, put it on company, launched with her special recipe an omelet, add it to soup, add it to chili to give it a nice nuance.”

Thus, The Gracious Gourmet’s Hatch Chile Pesto was born.

Her Texas customer loved it.

“They gave me rave reviews,” Wekselbaum said. “And it introduced me to Hatch chiles.”

Her Hatch Chile Pesto has gone on to win six awards, including two sofi and two Scovie awards.

“People in other parts of the country are latching on to Hatch chiles, too,” Wekselbaum said. “I had another account in the Southeast and they used it in foodservice for pork roast PHOTO CREDIT BRISTOL FARMS and it was delicious.”

The Hatch Chile Pesto also for chutney that now includes small batch can be served on top of a piece of Cheddar spreads, jams, tapenades and pestos. cheese on a cracker or mixed with goat “A Texas customer called me and said, cheese for a dip, she added.

‘We want Hatch products.’ I said, ‘What are you talking about? What does a car have to Coast to Coast do with food?’

Californians are crazy about Hatch chiles “He said, ‘Nancy, I’m talking about Hatch now, too, thanks to retailers including Brischiles, not a hatchback,’ ” Wekselbaum retol Farms, which has its own Hatch chile called, laughing. “I’m from Connecticut, festival.

“Bristol Farms is one of the first retailers here to make Hatch an event,” said Ali Sattler, senior produce buyer for California’s Bristol Farms stores. “It’s one of the things we’re known for.”

Bristol Farms rolls out the roasters, signaling the start of the Hatch season and the party continues inside the stores.

“Every department has a Hatch theme, from cheese to cornbread to sushi,” Sattler said, “in addition to having the roasted chiles. It’s something we’re known for and people get spiked about it.

They can’t wait for the next year.

“By the last weekend, we have it down to a science as to how many roasted pounds we need to make for the next year,” she said.

Bristol Farms treats the Hatch chile as reverently as New Mexicans do.

“We really treat this as an event, something to hang our hats on,” Sattler said. “A lot of planning goes into the process. It’s

not an afterthought. It’s a concentrated effort to bring Hatch customers into the store.”

Bristol Farms teams up with Melissa’s Produce in Los Angeles to bring in Hatch chiles from a trusted source. Why Hatch chiles?

“I think the exclusivity plays a big part,” Sattler said, “like champagne.

“There are lots of chiles out there, but there’s only one Hatch chile. Get it before it’s gone. There’s only a short window of time to get it.”

New Mexicans see its green chiles in a way no one else can.

“It’s our staple,” said Sanchez, of the NMDA. “I’m fortunate enough to travel around the U.S. showing retailers and distributors how to incorporate chiles into their menus and stores. When I run into people from New Mexico, the thing they say to me is that they ‘brought home to me.’

The chile represents the thing that makes them feel at home.

“I don’t know a better word to describe it than it reminds us of home,” he said.

“The best thing in the world,” said Oliver, who was born and raised in Gallup and attended New Mexico State University, “is when you come home from school, open the door and that smell of roasting green chile hits you. It’s the best smell in the world.” GN

a couple of hours from home, Taylor concocted a homemade mocktail with fresh vegetables, fruit and ginger ale. She toted it to the party in a 1-liter bottle so she could toast while others popped the corks on bubbly.

“It was a special moment for me,” she said. “Oh, my gosh, this feels amazing! One simple drink was a game changer for me. I came home and jumped on the computer to see what was going on in the marketplace.”

Within a few weeks, Taylor began launching her own beverage company.

“It’s not like I woke up one day saying, ‘I’m going to be a beverage entrepreneur.’

But it happened quickly,” said Taylor, who has a background in industrial engineering and software.

Meet Mingle Sparkling Mocktails, a line that now has five flavored non-alcoholic drinks: Blood Orange Elderflower, Cranberry Cosmo, Blackberry Hibiscus Bellini, Moscow Mule and Cucumber Melon Mojito. The company’s mission envisions a world in which celebrating is about the people you are with and not what’s in your drink.

At first, her efforts to find retailers were often met with a question: What’s a mocktail?

“There was such a lot of educating to do back then,” Taylor said. “But I felt very confident when I saw the health and well-

ness movement and things like coconut water, vegetable-based meats and all of the vegan options.

“In the non-alcoholic beverage segment, we want the same choice that applies to the alcoholic beverage segment.”

Retailers are now enthusiastic about Mingle, she said, with Whole Foods, Wegmans and others seeing brisk sales, along with healthy online sales. Mingle is available on the company website and Amazon and comes in bottles and cans. Taylor is working on connecting with liquor stores and hospitality venues, among other goals.

Recently, the Orpheum Theatre in San Francisco ordered Mingle for a production run of the smash Broadway hit “Hamilton” and sold out of the mocktails in two days.

“The way I see it, Mingle should be everywhere alcohol is,” Taylor said, her confidence coming through clearly during this phone interview.

Personally and professionally, Taylor has witnessed a drastic change in the choices she and others have in social settings.

“What I love is that now, there’s an awareness of inclusion. When people have guests over, maybe one of your friends is pregnant, or somebody is on medication, or someone can’t drink, there are options now.

“I’m hoping every year that more people become more thoughtful of those kinds of

options.”

For home parties, Taylor recommends setting out ice buckets (or coolers, such as at a barbecue) with various beverages and options for those not imbibing. Sometimes, with water as the only non-alcoholic option, guests don’t feel comfortable mingling with those drinking alcoholic drinks, she said.

For the holidays, she recommends setting out bowls with garnishes such as fresh berries, citrus such as lime wheels and herbs such as thyme and rosemary that can add fun to mocktails and cocktails.

“It’s so much fun and takes little effort to make a nice presentation.”

Mingle mocktails also pair well with white wine, she added.

“The important part is that everybody feels part of the party to mix and mingle,” she said.

“It’s not a matter of whether you’re pregnant, sober for a personal reason, being the designated driver or just taking the night off,” she said. “The point is that you’re not stuck with boring seltzer.”

Again, with the holiday season approaching, Taylor noted that Mingle’s gift collections are popular as corporate presents.

“If you want to provide all of your guests with a really festive environment and to feel welcome at a party, please include Mingle,” she said. “It’s a thoughtful gesture while hosting parties.” GN

Hatch Chiles

Entertaining Continued from PAGE 1 very active socially. Life was going at a fast pace.”

As her world got busier and the stress grew larger, her alcohol consumption also increased.

“So six years ago, I called it quits.”

Social circles don’t always support those who abstain, she said.

“It surprised me that giving up alcohol was incredibly hard in social situations,” Taylor said. “Here I am, making a big decision and it should be honored. It should be looked at as a good thing, like my dad who had diabetes and cut out sweets.

“Here I am, making a strong, positive health decision and it’s become super awkward, particularly when I would go to work events and neighborhood gatherings where my only option was soda or water.”

One occasion stands out, a neighborhood football party in which guests had wine or cocktails while she had seltzer.

Though not a fan of football or seltzer, by the end of the night, Taylor had consumed a 2-liter bottle of seltzer.

Taylor searched for non-alcoholic cocktails, with most coming up short, like one that tasted like a child’s juice box.

At a neighborhood ladies party at a cabin

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N E W S P A P E R OCTOBER 2021

Stonewall Kitchen: 2021 Champions in Taste

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SPECIAL SHOW ISSUE

Vertullo Imports: Sourcing Finest Italian Ingredients

New Products from Ocean Beauty

An interview with Adriane Banks, Marketing Manager, Ocean Beauty.

Nature’s Earthly Choice: Simple, Healthy, Delicious

The Specialty Food Association’s sofi™ Awards aim to highlight and reward the best of the best in specialty foods, and some of Stonewall Kitchen’s top sellers are once again included in the winning lineup.

First on deck is Stonewall Kitchen’s creamy Everything Aioli, which took home the gold in the Condiments, Dressings & Marinades category. Fashioned after the popular seasoning blend, this spectacular sandwich spread features a mayo-like base plus a crunchy mix of black sesame seeds,

Vertullo Imports sources high quality specialty items from all over the world, leveraging longstanding supplier relationships and robust networks. While the company is truly all over the map, a high concentration of its items are sourced from Italy. To ensure attention to craftsmanship, quality, authenticity and taste, Vertullo Imports even has overseas staff headquartered in Italy to help source and interface directly with its Italian suppliers. It’s no secret that Vertullo

AB: Echo Falls is the leading premium retail brand for premium smoked seafood, and we have two new offerings that will be great for both retail and foodservice applications – our new Tapas Sliced Smoked Sockeye Salmon and our new Smoked Sablefish.

Conceived in 2005 in Eagle, Idaho, Nature’s Earthly Choice® was founded on the principles of providing healthy and wholesome products.

The company initially launched Organic Quinoa, Organic Farro and Wheat Berries.

Building on those strong roots, Nature’s Earthly Choice branched off with additional complimentary products. This includes conventional farro and quinoa, organic tricolor quinoa, conventional and organic chia, hemp, organic flax, superfood powders, and

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Silano of Savello USA Brings Quality Products

Sophisticated Cheese Just Got Even Creamier

GN: What are the most exciting new offerings from Ocean Beauty this year?

New Products from Parmacotto

Jabil Reimagines Water Bottle

Savello USA is an importer of Italian cheeses, meats, oils, and other specialty items. Founded in 1997, the company is family owned and operated with a focus on building relationships with producers, as well as taking a partnership approach with customers. The company takes great pride in the products it carries.

Savello strives to pursue products that best represent the country and region of origin. Many items carry the prestigious certification of Protected Designation of Origin

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

More than a spread, this luxurious cheese is traditionally used atop pizzas, folded into seasonal salads, and added to a favorite

Parmacotto is an Italian producer of fine meats based in the Parma area of Italy. Founded in 1978, the company is proud to dedicate its new line to its roots, as well as to the company’s future.

Each product is curated with a fine eye for tradition and a sensitivity to the art of making salami. In Parma, this is Parmacotto’s history. Parmacotto demands the best and thinks you should, too.

The 1978 line is a whole selection of Italian charcuterie. It is a Product of Italy

Florida-based Jabil Packaging Solutions recently launched its latest packaging prototype, the Eco.bottle product platform for VITTEL, a leading mineral water brand in Europe from the water division of Nestlé.

The hybrid bottle cuts plastic by half and combines 100 percent recyclable components with a patent-pending snap-apart design that eases recycling sorting. The firstof-its-kind tear strips enable easy separation of the paper and plastic components for efficient, consumer-friendly recycling.

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Bellucci EVOO: Growing Consumer Trust in the Olive Oil Industry

Certified Origins, Inc., an industry leader in traceable extra virgin olive oils, was founded by a small collective of olive farmers in rural Italy. Over the years, it has been widely recognized for the Trust Through Traceability campaign that helps build consumer trust in the wake of the fraud problem within the olive oil industry.

The award-winning Italian EVOO brand Bellucci is known for its transparency and just recently added a QR code to new packaging that is linked to a blockchain-based

traceability platform.

Mislabeling is still happening in the food supply chain, especially with popular and valuable ingredients such as Italian extra virgin olive oil. There is also a common confusion about how olive oils are blended, causing consumers to be skeptical when purchasing.

“Through blockchain technology, our traceability system allows us to fulfill consumer demand for authentic, fresh, healthy, and honest Italian EVOO,” explained CEO

Holiday Products from teapigs The teapigs range is unrivalled – a big range of whole leaf teas, functional “feel good” teas, super power matcha green tea and cold brew infusions. The teas come in different formats to suit all business needs: tea “temples,” loose teas, big packs for foodservice, regular packs, “piglet” mini packs and individually wrapped envelopes for self-service.

Teapigs is a certified B-Corp. Its teas are sustainably sourced, packaging is 100 percent plant based and plastic free, plus teapigs gives back to the communities that bring the company its tea through its own ethical scheme.

Teapigs also offers teaware, lots of POS materials and free tea training. To find out more, get in touch at www.teapigs.com/wholesale.

What a year (and a bit) it has been, but at

last, festive season is just around the corner to help lift the mood. But before the festivities can truly begin, the Christmas shopping list must be ticked off. Teapigs is pleased to be bringing back some winter favorites that are perfect for everyone, from brew connoisseurs to those who simply like to catch up over a cup of tea.

Hands down the most highly requested item in teapigs history, the U.K.’s leading premium tea company is thrilled to reveal that the hugely popular teapigs advent calendar will be returning to shelves in time for Christmas 2021.

“We’ve seen a big boom in premium advent calendars in the luxury goods industry over the last couple of years, and based on

Gerard Jara. “We are connecting small family growers in Italy with quality-driven and environmenconscious tally consumers around the world.”

Bellucci’s smart packaging gives consumers the means to confirm for themselves the birthplace and authenticity of this olive oil. This innovative trace-to-source technology delivers an Continued on Page 30

the success of last year’s teapigs calwe endar just had to make another one,” said Louise Cheadle, teapigs co-founder and tea taster. “‘24 days of teapigs’ allows tea lovers to don their tea tasting hat and slurp their way through a new blend every morning in the run up to the big day. As well as some old favorites, you’ll also get the chance to try out more of our unique blends and discover our new range of feel-good teas. We’ve even thrown in a super special treat for you to enjoy on Christmas Eve.” Continued on Page 30

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A SPECIAL SHOW ISSUE OF GOURMET NEWS

GOURMET NEWS® T H E

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N E W S P A P E R

F O R

T H E

G O U R M E T

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Publisher Kimberly Oser Vice President of Sales Anthony Socci Production Manager/Art Director Yasmine Brown Senior Editor AJ Flick Associate Editor Jeanie Catron Customer Service Manager Susan Stein Senior Account Manager Marcos Morhaim Account Managers Alisha Dicochea Director of Operations Tara Neal Show Logistics & Distribution Hannah Stefanovich European Sales Enrico Cecchi Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 Gourmet News is published by Oser Communications Group ©2021 All rights reserved.

Founder Lee M. Oser www.gourmetnews.com

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Maison Pébeyre: Truffle in All Its Forms Established in 1897 in a small hamlet in southwestern France, La Maison Pébeyre is the oldest family-run truffle house. Familyowned and operated for four generations, Pébeyre has earned an international reputation for exceptional quality and sets the quality standards among all truffle connoisseurs.

The company sniffers hunt down the finest truffle varieties, which are then picked, sorted, and brushed to remove any residual soil before being shipped all over the world.

The company’s products range from canned truffles and truffle oil to truffle salt, honey, and mayonnaise. Here is a sneak peek at each of these irresistible delicacies.

Pébeyre Truffle Honey contains delicate truffle peelings floating atop delicious golden honey. Truffle honey is versatile and the perfect choice for someone who likes that delicious blend of earthiness and fragrant sweetness. It is the perfect accompaniment to any cheese or dessert platter and is also excellent as crepe dressing or as a meat glaze.

Pébeyre Truffle Mayonnaise contains a generous amount of truffles mixed into delicious mayonnaise for a taste that is truly one of a kind. Enjoy it spread on a sandwich or burger, or mix it into an egg or chicken salad for an elegant treat. It makes a lip-smacking

The Spice Lab Introduces African and Middle Eastern Seasoning Blends From Baharat to Za’atar, The Spice Lab is introducing five new seasoning blends.

These North African and Middle Eastern spice mixes capture the flavors of the regions, giving customers a convenient way to experience new cuisines without the need to create their own complex blends. Packaged in French glass jars with stainless steel tops, these seasonings are all natural and OU Kosher.

Baharat is a salt-free blend commonly used in the Middle East. It adds warm spices with a touch of smokiness to poultry, meats, seafood, soups, stews and grains. An

Ethiopian spice blend, Berbere has warm spices and chilis often used to season beans, soups and stews. Harissa is a warm and spicy North African spice blend that can be used to season proteins or to add depth and flavor to soups and stews. The Peri Peri Pepper seasoning brings a savory burst of bright spicy citrusy heat to poultry, beef, pork, and seafood. Za’atar is a Middle Eastern spice blend that is bright, earthy and tangy. It can be used to season proteins before roasting or it can be mixed with olive oil and drizzled on top of hummus or lebne for a quick and delicious dip.

accompaniment for all of your backyard grilling parties.

Pébeyre White Truffle Oil instantly lifts the flavor of any dish it is added to.

Drizzle it over cooked risotto, pasta, eggs, or a raw salad, as the oil loses its flavor when cooked. It is essentially a finishing oil to be used only after the cooking is completed.

Pébeyre Black Truffle Oil has a stronger flavor and taste than the white one and is best paired with meats, sauces, or casseroles. You can also drizzle this oil over pasta and risotto dishes, or add it to mashed or roasted potatoes. This is also a finishing oil to be used Founded in 2009, The Spice Lab has been recognized for the eighth consecutive year as one of the 2021 Top 75 Women-Owned Businesses in Florida (ranked #18) and named to the Inc. 5000 list of America’s fastest growing private companies five times.

Other accolades include being named to the Entrepreneur360 list, Florida Companies to Watch

by GrowFL and the South Florida Business Journal’s 2017 Business of the Year for $3 to $25 million in revenue.

The company recently announced an expansion at its SQF certified production facility in Pompano Beach, Florida, adding 50,000 square feet to now total 125,000 square feet. Four high-speed production lines are being added to the eight current lines, increasing production from 40,000 to 100,000 units per day.

A woman-owned, family-run business, The Spice Lab takes great pride in being one

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only after the cooking is completed.

A new addition, Pébeyre’s Dijon Mustard with Truffles is blended to perfection and is created with the highest quality truffles in Europe. Light in texture with a strong truffle taste, this Dijon mustard is what truffle-related dreams are made of. The perfect accompaniment to any type of meat, this condiment will add instant depth to any dish.

Packed by 12 units in a case and imported directly from France, all Pébeyre items are available at The French Farm.

For more information, go to www.french farm.com or call 713.660.0577.

of the world’s premier suppliers of sea salts and seasoning blends. Its extensive product line includes topquality salts, award-winning seasonings and rubs, premium spices, peppercorns, natural sugars, Himalayan salt shot glasses, cocktail mixers and rimmers and a wide variety of corporate gifts. It also provides private label for regional and national brands and for high-profile clients such as Curtis Stone and Wolfgang Puck. The Spice Lab is USDA Organic certified for packaging organic spices and introduced a premium organic spice line in 2020.

The company’s high-quality line of products can be found in its retail store in Fort Lauderdale, Florida, and in grocery, gourmet and specialty gift shops, foodservice, club, major retailers, on Amazon and the company website at www.spices.com.

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

Keto-Friendly Fudge: A Long-Time Favorite Country Fresh Food & Confections, Inc. is not new to the keto market. It was one of the very first companies to offer sugar-free fudge back in the late ‘90s. The goal back then was to give people, especially diabetics, a sweet treat that would not only keep their blood sugar in check but would taste good, too. At that time, larger companies that were developing sugar-free candies and snacks were more concerned with rushing a product to market to beat their competition. The Country Fresh Fudge approach was to give the consumer sugar-free fudge that tastes almost identical to fudge made with sugar. Another goal was to have a true sugar-free fudge. Brands may call their fudge sugar-free, but upon examination of the ingredients, one can find sweeteners such as fructose, a fruit sugar that can be unsafe for diabetics.

The result of much research and trial and error is a sugar-free fudge that is made with AA grade butter, cream, Belgian chocolate, and Dutch cocoa, which gives a rich, clean taste that can satisfy even the most discrim-

inating palate. Consumers are often amazed when they find out that there is only one net carb per ounce! In addition to being low in net carbs, there are also three grams of soluble fiber per ounce. This fiber can lower cholesterol and give the consumer the feeling of satiety. Additionally, the sugar-free varieties of fudge are reduced in calories by approximately 30 percent, depending on the flavor, making them acceptable for most diets as well as for those wanting to reduce their sugar intake. Additional ingredients include isomalt and erythritol, with additional sweetness provided by sucralose.

Currently, there are more than 15 different sugar-free flavors available in a variety of different packages as well as bulk. More flavors are being planned once ingredient supplies stabilize.

For more information, email Ed Stockton at estockton@countryfreshfood.com, call 800.545.8782 or email info@country freshfood.com.

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Bellucci EVOO: Traceability and Supply Chain Visibility Bellucci, Certified Origin’s first premium Italian EVOO brand, is consistently exceeding industry expectations for certification, reliability and traceability. To carry on with its effort in providing greater food supply chain visibility, it has cultivated a strong partnership with Oracle, one of the largest software companies in the world. Oracle’s blockchain technology helps to identify and address potential challenges related to product sustainability, production efficiency, regulatory compliance and risk.

Knowing an extra virgin olive oil’s precise provenance can be challenging, as the product must work its way from an olive

tree to an international base of retailers while retaining its purity and freshness.

Functioning as a ledger that is both accessible and unalterable, blockchain drastically reduces the threat of human interference.

“Since its inception, transparency, traceability, and authenticity have been Bellucci’s top priorities, and the use of a blockchainbased open ledger simply supports our original and ongoing mission to provide superior EVOO that is fully traceable,” said Andrea Biagianti, chief information officer at Certified Origins, Inc. The built-in assurance of data integrity en-

Paesana Organic Pasta Sauce: New Look, Same Quality Ingredients Clean, simple, organic ingredients – this was the inspiration of Paesana’s fresh, new Organic Pasta Sauce packaging redesign. Of course, the outside of the jar must reflect the quality of the ingredients inside the jar. What better way than with a clear label?

This clear label design enables customers to appreciate those extra slices of garlic, bits of real basil, and more of the richness from the 100 percent Italian tomatoes in this line of organic sauces. It’s a view that inspires

some home cooks to grab a jar or two off the shelf.

For added convenience, Paesana Organic Pasta Sauces are packed in display-ready trays, making an attractive store end-cap display. This eye-catching store set up is unique and appealing, making the product itself the perfect in-store advertisement.

Though the look is new, customers can be assured that each jar of Paesana Organic Pasta Sauce is made with the very same pre-

ables greater trust across parties involved at each point within the food supply chain. Olive farmers, millers, processors, packagers, distributors, and retailers alike can all interact and view each step that goes into harvesting, gathering, transporting, labeling and purity verification.

Today, consumers have higher expectations for product transparency. By detailing each task of the product’s journey, shoppers can also gain peace of mind about the origins of their olive oil and richer insight into its production and grade. Bellucci’s new label packaging also includes a QR code on each of its EVOO products. By scanning the QR code on each bottle, consumers can virtually visit mium organic ingredients. Starting with 100 percent imported Italian organic tomatoes, every batch is sautéed and kettle cooked with certified organic ingredients and jarred at peak freshness to seal in the flavors perfected over generations.

Paesana offers six flavors of Organic Pasta Sauce, including Marinara, Tomato & Basil,

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the Italian countryside, get to know the farmers and workers and determine whether the olives meet extra

virgin standards.

Formed by a collective of growers passionate about producing the most delicious, nutritious extra virgin olive oil, Bellucci delivers 100% Italian EVOO worldwide.

“We exist because we believe that both buyers and growers deserve a world in which authenticity and quality are valued and verified,” said Nacho Nuez, managing director at Certified Origins, Inc.

For more information, go to www.bellucci premium.com or email Chip@certified origins.com.

Vodka, Sicilian Gravy, Fra Diavolo, and Roasted Garlic. All Paesana Organic Pasta Sauce varieties are certified USDA organic, gluten free, and kosher certified, while all flavors, with the exception of Vodka sauce, are Non-GMO Project Verified.

Bring your customers a taste – and a view – of the Italian countryside with Paesana Organic Pasta Sauce.

For more information, email sales@ paesana.com, call 631.845.1717 or go to www.paesana.com.

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Urban Accents Gourmet Gobbler Turkey Brine & Rub Kit Known for irresistible sauces and seasonings, the flavor experts at Urban Accents have taken Turkey Day to the next level with Gourmet Gobbler® Turkey Brine & Rub Kit. Rated as the #1 best-selling brine kit in the country, this easy all-in-one set includes everything your customers need to create the perfect bird.

Here’s how it works: designed to lock in moisture and flavor, the brining process

helps the turkey meat become wonderfully tender as it soaks overnight. Sometimes a messy process, Urban Accents makes it simple by providing its Sea Salt & Herb Spiced Turkey Brine and BPA-free, plastic Gourmet Brine Bag, which can hold up to a 24-pound turkey and offers a resealable, gusseted design. Customers only need to add water to make the ideal brine, and after the bird has refrigerated overnight, the liquid can be

Dorval Trading Celebrates 55th Anniversary Dorval Trading Co., Ltd. is proud to announce that the company is celebrating its 55th year in business.

“The last 55 years have given us much reason to celebrate,” said President Roberta Cappel. “We’ve seen so many changes in the confectionery industry, and have enjoyed growing with trends and consumer demands for quality candy while never compromising our high standards of serving our customers.”

Dorval was founded in 1966 by Jack and Florence Cappel, Roberta’s parents, who started out with a vision based on a strong commitment to bring quality products to

consumers.

While the importing business can be challenging and competitive, Cappel states that the past 18 months since the COVID-19 pandemic began have been the most unusual by far in terms of conducting business. “We are pleased to say that we have successfully worked to avoid major disruptions caused by COVID-19 coronavirus. We have maintained close, regular contact with our customers to ensure we are supporting their current needs.”

The company prides itself on maintaining strong relationships with its suppliers throughout the pandemic. “We are working

Fabrique Délices’ Jambon de Paris Since 1985, Fabrique Délices has been making charcuterie in the spirit of conviviality and with traditional savoir faire from its home in the San Francisco Bay Area. Specializing in all-natural pâtés and traditional French items that have been enjoyed for decades across the U.S., the company has expanded its range of gourmet products with four new formats of Jambon de Paris perfect for customers in the foodservice industry.

Cooked according to traditional French recipes, lean, low-fat whole-muscle pork is

carefully seasoned with imported European spices and tumbled for 18 hours for tenderness, then wrapped in its own skin and slowly cooked sous-vide. Whole 11lb and 3lb formats are available for purchase, which is perfect for slicing to order in the deli, or for use as a gourmet addition to sandwiches or charcuterie platters at restaurants. It is also sold both diced and sliced thin packaged in 2-lb and 1.5-lb formats for convenience and easy meal preparation. Chefs and bakeries alike can use it as an easy base for their own

Organic Products from J&M Foods In the J&M Foods family, food = love. That’s the straightforward equation that compelled Jamie Parham to enlist the help of her two daughters, Janis and Melanie, and start J&M Foods in her kitchen, 30 years ago. The foundation: obsess over simple ingredients with consistent quality across every batch. No cutting corners with colors, artificial flavors or trans fats. Baking the way Jamie’s grandmother taught her.

Never ones to rest on their laurels, Janis and Melanie are constantly testing, tasting

and tinkering with new recipes. Most recently, they’ve created a captivating line of organic wafers and cookies sure to gain attention from even the most discerning eaters.

It sounds simple enough, but those who eat organic have higher standards and demand a lot from their food. They don’t care for synthetic or bioengineered ingredients, and they like their food to taste great. Janis & Melanie organics does just that. Made with simple ingredients like rich chocolates, caramel, sea salt, lemon, ginger and vanilla,

Ardagh Hot Sauce Bottles Ardagh’s 5-ounce glass hot sauce bottles are the classic, go-to container option for hot sauce, but they are also great for packaging olive oils, sesame oils or dressings. Proudly made in the U.S., the “woozy” bottle is made using high-quality flint (clear) glass with a

Snap & Screw or Continuous Thread (CT) closure. This 100 percent and endlessly recyclable glass hot sauce bottle is environmentally friendly and boasts an excellent shelf life.

This 5-ounce hot sauce bottle is offered in 12-pack cases available for purchase on

drained and the bird patted dry in preparation for roasting.

Then it’s time for the Gourmet Gobbler Smoky Peppercorn & Herb Turkey Rub to shine. Oregano, smoked paprika, garlic and plenty of other bold ingredients coat the bird, delivering traditional holiday flavors as it cooks and ensuring an incredibly crispy skin.

Your customers will love the ease of using closely with our supplier partners to ensure information flows throughout the supply chain, and are doing everything possible to ensure the best service levels for our customers,” said Cappel.

Dorval’s longevity and business approach has kept it at the forefront as a leader in the confectionery industry, and the company expects to continue to grow as an organization for many years to come.

Dorval has its own line of products under the Sour Power® brand, which celebrates its 36th anniversary also in 2021, as well as the specialty brand Dorval Premium Collection ®, plus Top Pops ® and seasonings and as a gourmet topping for pizza, soups, and breakfast sandwiches. For kitchens needing to cut down on labor costs or to add gourmet value to their current offerings, the variety of formats mean any retailer, caterer, or restaurant can find a solution to fit their unique menus and customers.

To learn more about the hundreds of other specialty products, including all-natural pâtés, mousses, rillettes, boudins, smoked, dried and cured Janis and Melanie have married indulgent and organic together into a line of simply great tasting wafers and cookies.

J&M Foods enjoys being flexible enough to handle all its customers’ needs. Located in a 32,000 square foot facility residing on 21 acres, J&M Foods has room to grow along with its customers. Centrally located and nationally recognized, J&M Foods is an award-winning market leader within the specialty foods industry.

For more information about the new line Ardagh’s BOB™ site with convenient online ordering and payment via credit card or PayPal. Or, you can purchase the jar in 6pack cases by calling or emailing Ardagh directly.

Ardagh is dedicated to the craft food market with capabilities and resources to grow with you every

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this complete kit for cooking up a Thanksgiving Day turkey and other seasonal feasts like chicken, quail and pork chops.

Plus, the Gourmet Gobbler Turkey Brine & Rub Kit Shipper makes it exceptionally convenient to merchandise these kits in the meat department or alongside a holiday display. There’s no doubt, your customers are sure to gobble ‘em up!

For more information, go to www.stonewall kitchen.com or call 888.326.5678.

Choice Confections ®. Other brands represented under the Dorval umbrella include Rademaker ® Hopjes, Rendez Vous ®, and King®.

About Dorval Trading Co., Ltd. Since 1966, the Dorval name has been synonymous with quality confections. For 55 years, Dorval has been an importer of an extensive range of high-quality confectionery products from major manufacturers around the world. Dorval has grown into a significant presence in the confectionery and specialty distribution arena.

For more information, call 800.367.8252, email info@dorvaltrading.com, or go to www.dorvaltrading.com.

meats, and truffle butters, visit www.fabriquedelices.com.

The range of products is carried at specialty food stores across the U.S., including Whole Foods Market, Mollie Stone’s Market, Andronico’s Market, Draeger’s Market, Lunardis Market, Gus’s Community Market, Oliver’s Market, and more.

For more information, call 510.441.9500, email info@ fabriquedelices.com or go to www .fabriquedelices.com. of Janis & Melanie organic wafers and cookies, contact the company at 800.264.2278. J&M Foods will be happy to send you sample packs of its new products and let you be the judge.

J&M Foods is also available to discuss any private label needs and welcomes additional questions you may have about J&M Foods or the Janis & Melanie line of products.

For more information, email sales@ jm-foods.com or call 800.264.2278.

stage of the way. By the pallet or truckload, BOB and Ardagh have the ideal shapes and styles for craft food producers.

For more information, call 856.455.2137, email marketing .glass.na@ardaghgroup.com or go to beer.buyourbottles.com.

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FrieslandCampina Debuts Royal Hollandia Brand Cheeses Royal Hollandia superior quality imported Dutch cheeses has announced its debut in the United States, offering a full line of wheels, wedges, snacks, slices, and a new entry pack size cheese line. A combination of cheeses from Mild Gouda, Nutty Swiss to Chili Pepper and Mediterranean Herb are offered as different formats to meet the needs of consumers.

Royal Hollandia is truly being defined as “premium,” transcending the notion of superior quality. Royal Hollandia cheeses are made with the highest quality ingredients and are produced in a meticulous fashion, which began more than 120 years ago delivering

premium cheese products. Dutch cheesemakers have a long, rich history in cheesemaking and cheese is ingrained in the culture. This makes them expert cheesemakers.

The Royal Hollandia brand offers retailers exceptional product standout on shelf and at the counter. The visible brand offers strong assets that help consumers navigate the deli and drive purchase. This new product has consumer friendly packaging, making it easy to select the cheese of choice with easy-toread cheese types, flavor descriptors and an import symbol. Pairing options and a flavor scale are also included on the Entry Packs.

Royal Hollandia Entry Packs launches an

Pandemic Equals Innovation for Ocean Beauty and Echo Falls While the COVID-19 pandemic was a quiet time for some food businesses, Ocean Beauty Seafoods capitalized on the opportunity to introduce new products and revamp product packaging for its Echo Falls smoked seafood product line and launch new marketing tools for its customers.

Echo Falls is the country’s leading premium smoked salmon brand, and regularly bringing new products to market is one of the brand’s keys to success. In 2020, new items such as pre-portioned smoked salmon tapas

slices and smoked sablefish hit the market, joining the Echo Falls family, which includes a wide variety of authentically sourced, hotand cold-smoked seafood for retail and foodservice applications.

Retail product packaging for Echo Falls was also redesigned, with elegant images invoking the product’s origin and large windows to display the product quality. All packages provide full transparency, including identifying the source, species, smoking method and flavors for each offering.

entire new size of cheese for the deli. This new entry point allows consumers to try cheeses in smaller sizes and at smaller price points. Entry Packs are available in six varieties that are perfectly portioned in 3.5- to 4ounce exact weight pieces. All product ships in shelf ready packaging that is easy for retailers to stock and easy for consumers to shop. These are the perfect addition to any cheese case and all varieties in the case take up just over one foot of space. Royal Hollandia Entry Packs are available in the following varieties: Mild Gouda, Creamy Swiss, Smoke Flavored Gouda, Chili Pepper, Mediterranean Herb, and Parrano Originale. All Entry Packs

The Ocean Beauty marketing team has also completed a number of new tools to assist customers with product information and selection. The company has launched its new web site at www.ocean beauty.com, where customers can see the entire Echo Falls product line along with the company’s LASCco, Nathan’s and Ocean Beauty product lines. Individual details and packaging photos are included for each product and product information sheets can be easily downloaded from the site for offline reference. The site also includes a number of innovative recipes and applications for smoked seafood as well as video tutorials on how to prepare them.

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have clear descriptors with pairing suggestions and a flavor profile scale, allowing ease of purchase into the specialty cheese category or trial of a new cheese type.

“We at FrieslandCampina are extremely excited to bring Royal Hollandia branded cheeses to the U.S. market,” said Debbie Seife, marketing director of FrieslandCampina. “The Royal Hollandia line is based on creativity and innovation that originated in Holland and has been handed down for generations to create this truly superior and delicious line of cheeses.”

For more information, go to www.royal hollandia.us.

In June 2020, Ocean Beauty merged its Alaska salmon and Gulf of Alaska groundfish processing operations with those of Icicle Seafoods to create OBI Seafoods. Ocean Beauty Seafoods retained its smoked and value-added production and brands and also its seafood distribution business with seven locations throughout the western United States. The merger provides Ocean Beauty Seafoods with direct access to large volumes of premium Alaska seafood through its relationship with OBI Seafoods.

For more information, go to www.ocean beauty.com, call 206.285.6800, or email info@oceanbeauty.com.

Refrigerated BeBOLD Energy Bars From the founders of Stacy’s Pita Chips, Stacy Madison and Dave Lowe are back at it again with Refrigerated BeBOLD Energy Bars. The delicious energy bars are made with almond butter or peanut butter, oats, honey, walnuts, Brazil nuts, chocolate chips, maple and chia.

BeBOLD is women-owned. The bars are plant-based, gluten free, dairy free, kosher and 18g of whole grains. All they do is MIX.PRESS.PACK.CHILL. That’s why

they are refrigerated, to preserve the natural ingredients. However, the bars can be out of the refrigerator for up to 14 days on the go.

Stacy and Dave are also committed to sharing everyone’s BOLD and recognizing positivity through the #whatsyourBOLD campaign. They believe everyone has their own version of BOLD, big or small, that makes the world a better place.

For more information, .beboldbars.com.

go

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NakaNoodle: A Plant-Based Alternative NakaNoodle is a tasty, gluten-free, lowercalorie, lower-carb, zero-guilt alternative to conventional pasta, noodles and rice. Made from Konjac plants grown in specific regions of Japan, these amazing plants take up to three years to grow and mature for harvest and are loaded with health benefits. Konjac flour is then mixed with purified water, soybean powder and starch to make a dough. Vegetable powders are added to make the dough different colors. The NakaNoodle line includes three different varieties: Fettuccine, Rice Style and Ramen. Each item is plant-

based, vegan, non-GMO and keto friendly.

NakaNoodle is the only brand in this category with products that, through a proprietary process, have a superior texture profile. NakaNoodle noodles do not need to be drained before use and are ready to heat. Simply tear a notch in the bag and place in the microwave for 90 seconds. Add your favorite ingredients and enjoy. The possibilities are endless.

For more information, contact Bob Antonucci, retail sales manager, at 516.780.5882 or rantonucci@seviroli.com.

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Salmon Cultivating Facility Begins Operations Wildtype, a startup that makes sushi-grade cultivated salmon, recently announced that its pilot plant is operational. The San Francisco facility substantially expands the company’s production capabilities and will house the world’s first space for cultivated seafood tastings and education.

The company expects the facility will produce about 50,000 pounds of seafood per year, to begin with. At maximum capacity, the plant should produce up to 200,000

pounds per year.

Wildtype’s in-house sushi bar should be open by early fall.

“Global demand for seafood is outpacing supply, so the status quo needs to change,” Wildtype Co-founder Aryé Elfenbein said in a press release. “Our pilot plant will showcase the promise and wonder of growing fish fillets using cell cultivation.

“In addition to being designed to shorten innovation cycles and facilitate the scaling

Tucson Tea Cranberry Orange Spice Decaf Black Tea Tucson Tea creates more than 100 flavors of whole loose-leaf teas including green, black, oolong, puerh, herbal tisanes, rooibos and more. Cool off with more than 50 fruit flavors of iced teas and cocktail blends or com-

pliment your daily ritual with a wellness line of herbal teas. If traditional tea is more your style, enjoy one of the breakfast blends or classic Chinese and Japanese green tea.

The popular Cranberry Orange Spice

Buholzer Brothers Cheeses from Klondike Cheese Co. Klondike Cheese Co. is now offering Buholzer Brothers® muenster, brick, havarti and dill havarti, horseradish and jalapeño cheeses crafted by six master cheesemakers in Wisconsin, the heart of America’s dairyland.

All of the flavors have a creamy flavor profile, great for sandwiches and snacking,

available in retail and foodservice chunks, slices and loaves, depending on which cheese variety. These award-winning cheeses can be available in your deli case or your “groceraunts.” Buholzer Brothers varieties have been award winning at world and local competitions they enter in every year, which means retailers can boast to shoppers they

Howard Products’ Butcher Block Conditioner When used after every wash, Howard Butcher Block Conditioner helps keep butcher blocks and cutting boards both functional and beautiful.

This specialized wood care product meets U.S. FDA regulations for direct and indirect

contact with food. The penetrating quality of food-grade mineral oil along with the water-resistant traits of beeswax and carnauba wax rejuvenates wood and helps to prevent it from drying and cracking. The natural waxes also help repair knife marks and

North Coast Organic Apple Sauce Pouches At North Coast, innovation is at the heart of everything, and the health and well-being of consumers is of utmost importance. We’ve all heard how important it is to eat enough vegetables every day to support good health.

In fact, the latest U.S. government dietary guidelines recommend three servings per

day for children and four servings for adults.

That’s why North Coast came up with three new apple sauce pouches, all with the perfect fruit and veggie combinations and bursting with bright flavors of freshness and utter deliciousness.

North Coast understands that parents often

Frederick Wildman & Sons to Import Abruzzo Wines New York-based Frederick Wildman and Sons recently announced a sales partnership with Codice Citra to serve as U.S. importer for the largest wine-growing community in Abruzzo, Italy, providing strategic sales and

marketing services.

Codice Citra joins Frederick Wildman’s global portfolio as a leading wine producer from Central Italy.

Codice Citra’s sprawling vineyards are sit-

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of food production, the facility will be a place where the public can learn about this fascinating new technology,” he said.

The plant was designed by acclaimed architect Shuo Zhai.

The purpose of the space, from the sushi bar to the education center with bleacher seating to the glass door separating the tasting room from the production floor, helps educate about cellular agriculture and gives visitors an opportunity to taste cultivated seafood.

“Wildtype wants to establish a high standard of education, trust and transparency with our customers and the public,” said

Wildtype Co-founder Justin Kolbeck. “We want to show people where their food comes from and how it’s made.”

2021 has been a year of rapid growth for the cultivated protein industry. Singapore recently became the first country to approve the sale of cell-cultivated meat and the FDA is moving through its own pre-market consultation process, according to Wildtype. A recent study in the journal Foods showed 8 in 10 people would consider cell-cultivated meats when available.

loose-leaf black tea can be enjoyed hot or iced. Cranberry Orange Spice features a decaf Ceylon black loose-leaf tea, dried cranberries, apple bits, orange peel, cardamom, cloves, ginger, and cinnamon chips with a touch of cranberry orange and vanilla flavoring.

Tucson Tea, whose teas are locally

blended in small batches, believes in helping its own community.

When the owners got their vaccinations at a local hospital, they brought a generous box of a variety of teas for appreciative volunteers to thank them.

are only receiving the best and highest quality cheese to eat in store or at home.

The secret to Klondike’s exceptional quality is the combination of using state-ofthe art equipment, proprietary recipes and time-honored traditions of cheesemaking. Sourcing local cow’s milk and high-quality ingredients, made in Wisconsin, so you know it can only protect the wood by keeping the mineral oil in and the moisture out.

Wooden cutting boards, butcher blocks and countertops are making quite a comeback. Cooks need help to preserve and protect these special wooden surfaces.

Vegetable oil is for cooking, not treating a cutting surface; it will smell rancid after time. Howard Butcher Block Conditioner is a blend struggle with getting their kids to eat their veggies and are willing to sneak it in any chance they get. Perfect for school lunches, after-school activities or anytime a nutritious graband-go snack is needed, North Coast Organic has it covered.

Made without any added sugars or preservatives and only with USA-grown, USDAcertified organic produce, this natural burst uated between the Adriatic Sea and the Majella Mountains, creating an ideal temperature and optimal microclimate conditions for ripening grapes. As part of the agreement, Frederick Wildman will import three of Codice Citra’s signature brands: Citra, Sistina and Niro di Citra.

The broad range of Codice Citra wines includes native Italian grapes such as Montepulciano and Trebbiano, as well as

For more information, go to www.tucsontea.com. be the best.

For more information about Buholzer Brothers, including detailed information about other products produced for retail and food service bulk products, contact Pete Buol, national retail sales manager.

For more information, email pete.buol@klondikecheese.com or go to www.buholzerbrothers.com. of natural waxes and food-grade mineral oil and will never go rancid. It is ideal for everyone from the gourmet chef who owns expensive butcher blocks to health-conscious parents with bamboo cutting boards. Suggested retail price is $9.99.

For more information, call 800.266.9545 or go to www.howard products.com.

of energy in a pouch is an absolute win-win and a must for today’s new way of life.

The sauce pouches are available in: apple-mango-sweet potato-apricot, apple-blueberry-spinach-kale and applepear-blackberry-beet.

For more information, call 707.329.6304, email northcoastsales@manzanaproductsco .com or go to www.northcoast.organic. international varietals such as Chardonnay, Cabernet Sauvignon and Merlot.

“Our wineries unite around a deeply ingrained respect for quality,” said Angelo Baccile, Codice Citra president. “We are honored to be a part of Frederick Wildman’s portfolio, as they share our passion for quality wine.”

For mor information, go to www.frederick wildman.com

26

GOURMET NEWS

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Vermont Coffee Company Whole Bean Line The specialty food makers at Stonewall Kitchen are incredibly excited to welcome Vermont Coffee Company into its outstanding family of brands. Vermont Coffee Company is well known for crafting rich, fragrant coffee from high-quality beans to deliver a big, bold taste in every sip.

Whole beans have a natural cellular structure that protects the delicate oils responsible for providing a rich aroma and robust flavor.

Available in an array of roasts ranging from light to dark, each blend begins with nonGMO, certified-organic arabica beans that are ethically sourced from the great coffee

Jake’s Nut Roasters Buffalo Almonds Jake, a fourth-generation member of the Jasper family, is proud to continue the farming traditions of his great-grandfather that have been passed down for more than 70 years. Jake’s Nut Roasters is pleased to announce his newest flavor to the Jake’s can lineup: Buffalo Almonds.

Jake’s Buffalo Almonds are bursting with the bold flavor of cayenne pepper, vinegar

and spices. With a little tanginess and just the right amount of heat, they go hand in hand with a cold beverage.

These almonds are in fact “Straight from Jake’s Orchard” showcasing the company’s vertical integration and commitment to sustainable growing practices.

Jake’s almonds provide an unparalleled snacking experience and make eating this

MYX Launches Lower Calorie, Single-Serve Wines As demand for lower calorie wines in singleserve boxes and cans continues to grow, MYX Fusion Beverages recently launched single-serve MYX Light Chardonnay and MYX Light Rosé.

MYX, created by Nicki Minaj, adds the

single-serve wines imported from Italy to its line of bubbly Mosacatos and Sangrias, which are available nationwide.

“These wines represent a milestone in winemaking, using age-old methods of early harvest and creative innovation,” CEO Peter

regions of Colombia, Nicaragua, Peru, Indonesia and Honduras.

Not only is it a true expert in the art of brewing the perfect cup, Vermont Coffee Company is also eco-consciously run. The company uses 100 percent renewable energy from a combination of wind and local dairy farms to carefully slow-roast the beans, which are then packaged in 16ounce compostable kraft bags that healthy snack both fun and satisfying. Produced in a dedicated peanut-free facility, these premium California almonds are dry roasted and seasoned in small batches to deliver exceptional quality.

Jake’s Nut Roasters 7-ounce cans have a cool, classic appearance that looks great on store shelves, kitchen counters and table centerpieces.

They also make the perfect gift.

Since 1948, a commitment to D. Reaske said in a statement.

“We knew if we entered the on-fire ‘light’ category, we needed a product that didn't compromise taste or quality.”

MYX Light Chardonnay is a slightly dry wine with fresh, crisp notes of apple, Romagna pear and lemon. MYX Light Rosé is made from Barbera grapes showcasing hints of

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OCTOBER 2021

feature recyclable plastic liners and plant-based Eco-Loks designed to seal in freshness.

Roasted for friends and for enjoying the little moments in life, this coffee is made with the kind of care your customers can feel good about.

For more information, go to www.stonewallkitchen.com or call 888.326.5678.

quality and innovation has propelled many fine Jasper Specialty Foods products into the hands of health-conscious almond lovers around the world.

For more information, call 800.255.1641, email info@ jasperspecialtyfoods.com or go to www.jasperspecialty foods.com or www.jakesnut roasters.com.

strawberry, raspberry and citrus. Both wines have 75 calories per 5-ounce serving or 125 calories per 250ml can and are sold in fourpacks for a suggested retail of $12. They are gluten free and Kosher certified.

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

Goodnow Farms El Carmen Hot Cocoa Goodnow Farms is well known for its chocolate made from Nicaraguan cocoa beans and its El Carmen Hot Cocoa does the same. Goodnow won a gold sofi Award for its richly flavored, non-alkalized El Carmen Hot Cocoa with its classic flavor and caramel notes.

Being non-alkalized, this hot cocoa may need a more vigorous stir, but it’s got Jabil (Cont’d. from p. 1)

“True innovation in sustainable packaging requires a holistic view of the product that goes beyond aesthetics, material selection and design features,” Julie Corbett, senior business unit director of Jabil and founder of Ecologic Brands, said in a statement. “Our goal is to innovate around the entire life cycle of the bottle, not only to decrease the use of plastic. That’s why the Eco.bottle product platform is engineered to drive plastic reduction, improve carbon footprint and optimize the consumer recycling experience.”

In addition to its recyclable features, the hybrid bottle has a two-shell system, enabled by interlocking paper tabs, which allows for nesting during transit and warehousing. This eliminates extra space in the supply chain, with the potential to reduce the number of trucks needed for delivery by up to 60 per-

more natural flavanols than alkalized cocoa, which is washed with a potassium carbonate solution to make it easier to dissolve but removes some of the flavor.

Goodnow Farms is one of a few chocolate makers that presses its own cocoa butter, which is time consuming but results in a richer, more flavorful hot cocoa mix.

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

cent.

“It’s no longer enough for CPG companies to say they’ve reduced their waste.

They now also need compelling solutions for repurposing that waste,” Jason Paladino, senior vice president of Jabil and CEO of Jabil Packaging Solutions, said in a statement. “Jabil’s Box-to-Bottle manufacturing platform allows us to take our customers’ waste and incorporate it into our manufacturing process within our facilities in Manteca, California and Tortosa, Spain. This fully accountable and traceable manufacturing platform provides forwardthinking brands like VITTEL with unparalleled visibility into the circularity of their products.”

Jabil, based in St. Petersburg, Florida, has more than 260,000 employees at 100 locations in 30 countries.

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

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GOURMET NEWS

www.gourmetnews.com

Parmacotto (Cont’d. from p. 1)

and sliced in the USA and uses selected raw materials. The new line is clean label, Stonewall Kitchen (Cont’d. from p. 1)

sea salt, dried onions and garlic. It is simply everything on a BLT, salmon burger or veggie wrap.

Next in line is Stonewall Kitchen’s goldwinning Tillen Farms Pearl Cherries for the Fruits & Vegetables category. Grown in the Pacific Northwest, these Amarena-style cherries are tiny in size but oh-so mighty in Nature’s Earthly Choice (Cont’d. from p. 1)

microwaveable products that include lentils, beans, and bean bowls. These are quick, Vertullo Imports (Cont’d. from p. 1)

Imports loves Italy and its fantastic cuisine.

Every region has its own distinctive style of cuisine and the company’s goal is to bring a myriad of authentic Italian flavors to your dishes.

Italy is synonymous with pasta, however, Northern Italy is actually known for its rice and polenta. Vertullo Imports offers Arborio and Carnaroli Rice, Pearled Italian Farro, Quick Cooking Polenta and more. In addition, it also offers a line of frozen, ready to Ocean Beauty (Cont’d. from p. 1)

Ocean Beauty has had such an eventful year; we merged a portion of our business to form OBI Seafoods, we introduced new products to the market, we’ve given our category leading Echo Falls line a packaging makeover, and we’ve updated our website to appeal more broadly to our consumers and customers.

GN: Tell our readers about the new Tapas Sliced Salmon.

AB: Our new Tapas Slices are made from Savello (Cont’d. from p. 1)

(PDO) and Protected Geographical Indication (PGI), as well as being harvested and manufactured in traditional methods.

The company is highlighting the Silano brand. Silano is a contemporary supplier of imported Italian foods. The brand prides itself on providing superior quality and unmatched customer satisfaction. All Silano Lioni Latticini (Cont’d. from p. 1)

pasta dish. Lioni Stracciatella elevates the simplest dishes into sophisticated and elegant culinary presentations.

The sleek retail packaging reflects the prod-

OCTOBER 2021

sion- and scratch-resistant, but also helps protect against adhesion and corrosion. It’s this balance of properties that keeps these nonstick coatings performing like new, year after year, so there’s little erosion to the wallet. That's because high-quality

Teflon coatings have been perfected over 50 years.

Teflon nonstick coatings are the finest nonstick, with a variety of products to meet the variety of cooking needs.

All Teflon products are quality tested to live up to the Teflon brand promise: easier

and made with sustainable manufacturing methods. The top-quality products are humanely raised, antibiotic-free, and contain no MSG.

Among the best products of the line is the Prosciutto Cotto, slowly steam-cooked at low temperature.

Contact Parmacotto today to get these

new items.

flavor. Stemless and pitless, they are soaked in a rich syrup to bring a sweet finish to drinks and desserts alike. Customers will love using them to make Manhattans and Old Fashioneds or to top off ice cream sundaes and milkshakes.

Finally, Stonewall Kitchen’s Napa Valley Naturals Rosé Wine Vinegar shines in silver in the Oils & Vinegars category. This beautiful pink blend starts with hand-selected

Ancellotta grapes from Italy that are aged in oak barrels until concentrated in flavor.

Made in the balsamic style, this blush-toned vinegar boasts a mellow acidity with a light, honey-like taste that’s ideal for brightening up salads, steamed veggies and even fresh berries.

Well known for fine foods and dedication to craftsmanship, Stonewall Kitchen is one of the most awarded specialty food creators

in the country. With 34 medals from the Specialty Food Association and an array of bestselling favorites, Stonewall Kitchen works hard to ensure all of its premium products meet rigorous standards for quality and taste.

Your customers are sure to appreciate these latest award-winning items.

great sources of protein for vegetarians and a perfect complement to meals.

Whether you’re searching for products that are gluten free, rich in Omega 3s, high in protein

or simply an alternative grain, Nature’s Earthly Choice is always bringing you the best tasting, healthiest selections from around the globe.

Look for Nature’s Earthly Choice products

at retailers near you.

Teflon Platinum Plus Nonstick Teflon nonstick coating systems last longer than pans with ceramic or silicone coatings, and are dishwasher and metal utensil safe.

Chemours ensures durability by providing a nonstick coating that is not only abra-

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cook and serve Risottos, available in Parmesan, Broccoli & Cauliflower, Porcini Mushroom and Saffron.

Southern Italy is all about olive oil. Vertullo Imports’ Mediterranean Blend Extra Virgin Olive Oil has a buttery flavor and fruity aroma. Enjoy it as an ingredient in dressings, soups and sauces or drizzle over pasta, fish and grilled vegetables. In addition to olive oil, Vertullo Imports also has a line of truffle oils.

Vertullo Imports can’t talk about its Italian ingredients without mentioning its Balsamic

wild caught, certified sustainable Alaska sockeye. We use an innovative new process to make perfectly portioned rounds of salmon that fit the diameter of the leading social cracker brands, vegetables, and crostini.

They are easy to peel and apply to hors d’oeuvres and cheese boards, giving consumers the opportunity to create beautiful bites for guests to enjoy at parties, events, or any meal. Tapas Slices are available in original flavor with applewood smoke and also Mediterranean flavor with a unique blend of garlic, onion, peppers and lemon peel, smoked on applewood. They come in a 4ounce pack for retail and a 12-ounce combo

Vinegar of Modena. Add an extra layer of depth, acidity and brightness to dressings, sauces, marinades, stews and more with its flavorful line of vinegars.

Head south to Sicily and enjoy Vertullo Imports’ Arancini rice balls. Each is blended with local mozzarella and Parmesan cheese and rolled in Italian breadcrumbs.

Vertullo Imports is proud to introduce its new line of Calabrian Chili Peppers.

Grown and produced in Calabria, Italy, this region is famous for hot chili peppers.

Add heat, depth and savory flavors to

pack for club stores.

GN: What motivated the development of the Tapas Slices?

AB: Everyone loves smoked salmon, and we are seeing a real trend toward experimentation and innovation on cheese boards and in appetizers, but having to cut smoked salmon to fit a cracker takes extra prep time. Our Tapas Slices make smoked salmon as easy to use as sliced salami and cheeses and is a great healthy option. You can find lots of inspiration on our website at www .oceanbeauty.com.

cooking and cleanup, time after time. Teflon Platinum Plus nonstick is the most scratch- and abrasion-resistant Teflon branded nonstick finish to date.

For more information, call 866.205.1664 or go to www.chemours.com.

For more information, call 201.440.1234, or go to www.parmacottousa.com.

For more information, go to www.stonewall kitchen.com or call 888.326.5678.

For more information, go to www.earthly choice.com.

sauces, sandwiches, vegetables, meats and more. Vertullo Imports offers the following varieties: Chili Paste, Whole Cherry Peppers, Sliced Peppers and Long Hot Whole Peppers.

If you’re looking for authentic Italian ingredients to elevate your next dish, look no further. Vertullo Imports is your source for the finest ingredients across the different regions throughout Italy.

For more information, go to www.vertullo imports.com or call 516.222.6220.

GN: Can you tell our readers about your other new item?

AB: Wild Alaskan Sablefish, harvested from the deep cold waters of Alaska, is also known as black cod. Our customers have been begging us to add this fish to our product line for years because of its succulent flavor and silky texture. We hot smoke sablefish over oak after a brown sugar cure.

It’s available in 3-ounce and 12-ounce sizes.

For more information, go to www.ocean beauty.com, call 206.285.6800, or email info@oceanbeauty.com.

products are sourced directly from Italy and best reflect the traditions and culture of their respective regions. Cured meat, cheeses, gnocchi, olives, extra-virgin olive oil, Calabrian hot cherry and chile peppers, hot vegetable spread, oregano, and grilled artichokes are some of the current products in the Silano catalog. The company visits Italy yearly to ensure that the quality of the product continues to meet Silano’s standards. The Silano

brand is pleased to offer its customers the finest selection of Italian products to satisfy the needs of chefs in any kitchen. Silano is destined to become a household name for reputable Italian ingredients that are distinguished for high quality and ease of preparation.

The company is especially proud of its strong supplier and customer relationships.

This year it is reintroducing 100% Italian

Extra Virgin Olive Oil, now with kosher certification.

Quality food at competitive prices is the hallmark of the company. Purchasing Silano products allows companies to utilize product excellence as a marketing tool.

uct’s Italian authenticity and distinct taste. Lioni looks forward to seeing this new addition to the premium line on all its retail partners’ shelves.

According to Salvatore Salzarulo, founder and head of production at Lioni, “Stracciatella is the ideal extension to our retail

product line. It is a tremendous opportunity to bring Lioni’s adored specialty cheese currently found in restaurants and foodservice direct-to -consumer.”

Stracciatella Panna di Latte has a shelf-life of 21 days from date of manufacture and is

available in 6/1 lb. cups for retail and 2/5 lb. tubs for foodservice.

For more information, go to www.savello usa.com, email info@savellousa.com, or call 570.822.9743.

For more information, email lori@lioni mozzarella.com, call 908.686.6061 or go to www.lionimozzarella.com.

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GOURMET NEWS

www.gourmetnews.com

Nature’s Earthly Choice: Simple, Healthy, Delicious Conceived in 2005 in Eagle, Idaho, Nature’s Earthly Choice® was founded on the principles of providing healthy and wholesome products.

The company initially launched Organic Quinoa, Organic Farro and Wheat Berries.

Building on those strong roots, Nature’s Earthly Choice branched off with additional complementary products. This includes conventional farro and quinoa, organic tricolor quinoa, conventional and organic chia, hemp, organic flax, superfood powders, and

New La Truffe Royale Products MarDona Specialty Foods announces four new products in the La Truffe Royale line.

After much research, taste testing, rejections and so on, MarDona came up with these four great new items to add to its La Truffe Royale product line. The company is certain you will find these to be a great addition to your truffle retail lines.

Black Truffle Acacia Honey: MarDona had searched for quite some time to replace its Wild Forest Tupelo Honey. It kept getting batches of honey that didn’t meet its standards. After some research, MarDona discovered a great acacia honey (the best of the best). MarDona imported this fine, smooth

acacia honey from Italy, and then blended it with some black truffle pieces along with truffle essence. This honey makes a perfect addition to any cheese platter, roasted poultry, and is great over fresh ricotta cheese and toasted bread. It is perfect for any dish or even as a dip.

Black Truffle Rub: MarDona has been working on a truffle version of a rub for some time. It wanted the rub to stand out on its own merits. After much research, trials and errors, MarDona came upon a great find.

By incorporating a dried black truffle with a hand-harvested salt, it came up with the rub to beat all rubs. It’s a very fine powder that

Champignon North America Inc. Launches New Briette Product Line Champignon North America, Inc., the exclusive importer of Käserei Champignon cheeses, is pleased to announce the launch of its new product line, Briette – Fine Cheese in a Fresh Pack.

Briette is a 4.4 oz/125 g, lactose-free, soft-ripened cheese that comes in three different flavors: Creamy & Mild, Creamy & Blue and Creamy & Buttery Red. Creamy & Blue is soft and creamy with just a hint of blue culture for a truly beginner blue experience. Creamy & Mild is smooth and has a sweet and rich milk taste. Creamy & Buttery Red is named for its buttery flavor profile and distinctive red exterior.

Briette cheese is set apart from other

prepackaged soft-ripened cheeses by its individual fresh pack. The unique fresh pack ensures the cheese is at its perfect state of creaminess throughout the entire shelf life of the product. Another positive aspect of the fresh pack is the very mild, bloomy rind.

This is often a dealbreaker for consumers who don’t like the intense taste of a Brie’s exterior.

This makes Briette the perfect cheese for consumers who are interested in specialty cheeses, but don’t consider themselves cheese experts.

It’s not brie – it’s Briette – perfectly sized, mild and approachable soft-ripened cheeses for everyday entertaining.

Each cheese comes in a colorful and

Great River Organic Milling In a sleepy rural town on the Mississippi river in west central Wisconsin, Great River Organic Milling (GROM) is busy milling its organic flours for all its customers.

As we all move toward the new normal, Bellucci EVOO (Cont’d. from p. 4)

enhanced consumer engagement experience, with the opportunity to taste the exciting variations in flavor that come from each origin.

“Our dedication to transparency and more sustainable EVOO production means you don’t have to worry about how your olive oil was sourced,” said Chip Leonard, director of sales teapigs (Cont’d. from p. 4)

With 24 teas in total, it’s the perfect advent calendar to keep tea fans going through winter and a must have for teapigs everywhere!

and we are all determining what that will be, GROM knows all too well the challenges that are thankfully behind us and also the ones we’re now facing.

With supply lines under more pressure

for Bellucci. “In fact, our growing methods rely on traditional small-scale practices that protect the land and their cultural heritage.”

Bellucci’s delicious, nutritious and authentic Italian EVOO is produced from a variety of unique olive cultivars. The Toscano PGI Organic EVOO possesses the verdant blush of Tuscany’s fresh olive fruits. Intense spice and fruit flavors are offset by rich tones of

Teapigs’ range of limited edition winter blends are also back, making the perfect addition to any tea menus or retail shelves – easy Secret Santa gift, anyone?

“Offering seasonal specials encourages people to try something new on a weekly or

microwaveable products that include lentils, beans, and bean bowls. These are quick great sources of protein for vegetarians and a perfect complement to meals.

Whether you’re searching for products that are gluten free, rich in Omega 3s, high in protein or simply an alternative grain, Nature’s rubs well into any meat, poultry or seafood. Also, it can be added to sauces and more.

Black Truffle Sea Salt: One of MarDona’s great finds was its new imported Black Truffle Sea Salt. This sea salt is a perfect addition to anything you would put salt on. Perfect over fries, onion rings, pizza, all burgers, sandwiches, popcorn and so much more. The salt is a perfect blend of truffle essence mixed with a fine, imported sea salt and truffle pieces.

Black Truffle Tapenade: MarDona has had many requests for a truffle spread, but it

modern outer pack that clearly describes and visually depicts what kind of cheese is inside.

Information on the pack helps consumers navigate the cheese case and understand how to entertain with specialty cheese. The wedge cutout on the front of the pack functions as a “window to freshness,” and offers not only a reference to a wedge of cheese, but serves as an assurance of the quality. The QR code on the back directly links the consumer to the recently launched website, www.thisisfinecheese.com, and provides more product information, details about the company, recipes, and pairing ideas.

Champignon North America, Inc officially announced the new product concept during than ever before, high demand, and the potential lost harvests in some areas this year, extreme delays at the ports around the U.S., to ever rising freight costs, and unemployment, the struggle is by no means over.

GROM has partnered with more farmers this year than ever before to ensure that customers never have to go hungry, and that its

artichoke and almond, offering a delightful and balanced palate. The PGI (Protected Geographical Indication) seal means that the olives were grown, milled and the oil bottled in Tuscany, for an experience of the finest of authentic Tuscan terroir.

Bellucci Organic 100% Italian EVOO combines the subtle flavors of Biancolilla, Nocellara and Cerasuola cultivars to tanta-

monthly basis and shows a vibrancy in your selections. which will please customers,” said Cheadle. “These super tasty, naturally caffeine-free festive blends are perfect winter warmers to add to your menu or shelves.

Glühwein, spiced pear, sweet spearmint and

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OCTOBER 2021

Earthly Choice is always bringing you the best tasting, healthiest selections from around the globe.

Look for Nature’s Earthly Choice products at retailers near you.

For more information, go to www.earthly choice.com.

just never got around to it. Then one day after doing R&D, MarDona worked out this great formula of black truffles, truffle-infused oil along with some TLC and came up with a great spread. But it’s more than that! This is a tapenade. Use it straight from the jar and spread over some toasted crusty bread. Or mix with a mayonnaise and create a wild truffle aioli. Add to hot cooked pasta as a great truffle pasta dish. There is no limit to what you can do with it.

For more information, call 1.855.OIL SPRAY (645.7772), email info@mardona specialtyfoods.com or go to www.mardona specialtyfoods.com. a virtual event with cheese industry retailers and distributors in October 2020.

About Champignon North America, Inc. Champignon North America is the exclusive U.S. importer of specialty cheeses produced by award-winning cheese producer Käeserei Champignon, a 100-year old family-owned company based in Bavaria, Germany.

Käserei Champignon is the maker of many iconic specialty cheese brands, including Cambozola, Champignon, Rougette, and world champion Grand Noir.

For more information, go to www .champignon-usa.com or call 201.871.7211.

supply chains are solid.

Great River Organic Milling is excited and eager to play a part in helping the food supply chain bounce back from COVID and rebuild itself.

For more information, contact@greatrivermilling.com.

email

lize your taste buds. Subtle notes of pepper give way to ripe fruit, with hints of tomato and fresh herbs, making this the perfect pairing for comfort foods, meats, and roasted or sauteed veggies.

For more information, go to www.bellucci premium.com or email Chip@certified origins.com.

gingerbread are the ideal brews to offer an indulgent but guilt-free way to get into the Christmas spirit.”

For more information, wholesale@teapigs.com.

email

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GOURMET NEWS

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GOURMET NEWS

MarDona Bulk Olive Oil & Balsamic Programs MarDona has expanded its line to include the new Bulk Food Service program, which will offer all of its olive oil products: pure olive oil, extra virgin olive oil and infused olive oils in 1-gallon jugs and 5-gallon pails.

Additionally, due to overwhelming popular demand, it will include the truffle-infused black and white olive oils from MarDona, Wild Forest and La Truffe.

MarDona also makes available the highly desired aged Balsamic Condimenti product line into 1-gallon jugs and 5-gallon pails. Included will be the famous aged Traditional Imported Balsamic and all of the infused fruit flavored Balsamics, including Fig, Blood Orange, Strawberry,

Raspberry, etc.

Added to the bulk program is the Fusti container program, dispensing in style to the end-user. The Fusti containers are available in 5- and 15-liter units.

MarDona products have been in demand from olive oil retail shops to manufacturers that produce their own products with truffle oils.

MarDona Specialty Foods 855.645.7772 www.mardonaspecialtyfoods.com

spice to a whole new level and is considered the ultimate test for hot-food lovers everywhere.

This sensational salsa takes the fiery yet fruity flavor of the Carolina reaper and combines it with green chile peppers, jalapeños, cilantro, garlic and more for serious heat that’s sure to tingle the taste buds. Customers will love pairing it with salty tortilla chips, but be warned: one bite will have them begging for both mercy and milk.

Stonewall Kitchen www.stonewallkitchen.com

Jake’s Nut Roasters Buffalo Almonds Jake, a fourth-generation member of the Jasper family, is proud to continue the farming traditions of his great-grandfather that have been passed down for more than 70 years. Jake’s Nut Roasters is pleased to announce the newest flavor to the Jake’s lineup: Buffalo Almonds.

Jake’s Buffalo Almonds are bursting with the bold flavor of cayenne pepper, vinegar and spices. They provide a little tanginess with just the right amount of heat – the perfect addition to your snacking routine. Jake’s almonds provide the quintessential plant-based protein and make eating this healthy snack both fun and satisfying.

These almonds are “Straight from Jake’s Orchard,” showcasing the company’s vertical integration and commitment to sustainable growing practices.

Produced in a dedicated peanut-free facility, these premium California almonds are

dry roasted and seasoned in small batches to deliver exceptional quality.

Jake’s Nut Roasters in 7-ounce cans have a cool, classic appearance that look great on store shelves, kitchen counters and table centerpieces. They also make the perfect gift.

Since 1948, a commitment to quality and innovation has propelled many fine Jasper Specialty Foods products into the hands of health-conscious almond lovers around the world. Jake’s Nut Roasters can also be found on Amazon.

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

Ariston CBD Infused Olive Oil Ariston Specialties has announced CBDinfused Olive Oil. This product combines all-natural, full-spectrum, high-quality, hemp-derived CBD oil produced in Connecticut with the Ariston family’s own production of extra virgin olive oil from southwest Greece, resulting in a delicious and healthy elixir. It combines the health benefits and flavors of both the nutty, earthy CBD oil and the grassy flavor profile of Ariston’s Koroneiki extra virgin olive oil.

OCTOBER 2021

Rogue Creamery Bluehorn Blue Cheese

Stonewall Kitchen Carolina Reaper Salsa The specialty food makers at Stonewall Kitchen know a thing or two about big, bold taste – and they’ve put their expertise to good use with their new Carolina Reaper Salsa, a devilish dip that delivers eye-watering heat with every bite.

The Carolina reaper is a brightly colored pepper packing such a punch that Guinness World Records currently has it listed as the hottest pepper in the world. Measuring in at over 2,000,000 Scoville Heat Units (your average jalapeño is only around 5,000), it takes

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

Ariston Specialties 860.263.8498 www.aristonspecialties.com

Since its introduction in 2017, Rogue Creamery’s line of wine-soaked blue cheeses has been gaining traction with consumers and retail buyers nationwide.

Proving particularly popular is its flagship wine-soaked blue, Bluehorn, now available in a convenient exact-weight prepackaged wedge.

Bluehorn is a certified organic blue cheese made with pasteurized cow’s milk. After the wheels reach maturation in Rogue’s aging caves, they are soaked in an organic red wine vintner’s blend. The wine’s bright berry and plum notes enhance the fruit flavors naturally found in the cheese, while lending a subtle rose blush hue to the rind – making this cheese an attractive standout on any

cheese and charcuterie board.

Rogue Creamery suggests serving Bluehorn alongside fruity red or dessert wines, or pairing it with caramelized pecans, poached pears and a balsamic glaze for a holiday-ready, sweet-andsavory dessert.

Bluehorn Blue is available in 5-pound wheel and 1-pound mini wheel formats, as well as in the new exact-weight 4.2ounce prepackaged wedge for the graband-go retail cheese case.

Rogue Creamery 866.396.4704 ext. 4 www.roguecreamery.com

Howard Wax-It-All Howard Wax-It-All is a food-grade paste wax that is safe for any surface where food contact may occur. This thick, smooth blend of beeswax, carnauba wax and food-grade mineral oil helps to revive, seal and protect surfaces in and around your home. Use Wax-It-All on butcher block, concrete, stainless steel, granite, marble, soapstone, slate and laminate countertop surfaces; metal, plastic furniture; and painted cabinets.

Features and Benefits • Enhances beauty and protects surfaces to make them look better and last longer.

• Easy to use – simply rub the wax on, let it absorb and buff off any excess.

• Safe for indoor and outdoor countertop surfaces.

• Helps delay tarnishing and oxidation of

bronze, c o p p e r, b r a s s and even wrought iron.

• Gives finishes a soft sheen and a smooth feel.

• Lock in the oils and waxes after using Howard’s other food-grade products.

• Great for woodworkers who need a hard, carnauba wax finish.

• Made in the USA with food-grade ingredients under strict quality controls.

• Minimum wholesale orders are only six cases (free freight).

Howard Products 800.266.9545 www.howardproducts.com

Tucson Tea Cranberry Orange Spice Decaf Black Tea Tucson Tea creates more than 100 flavors of whole loose-leaf teas including green, black, oolong, puerh, herbal tisanes, rooibos and more. Cool off with more than 50 fruit flavors of iced teas and cocktail blends or compliment your daily ritual with a wellness line of herbal teas. If traditional tea is more your style, enjoy one of the breakfast blends or classic Chinese and Japanese green tea.

The popular Cranberry Orange Spice loose-leaf black tea can be enjoyed hot or iced. Cranberry Orange Spice features a decaf Ceylon black loose-leaf tea, dried cranberries, apple bits, orange peel, cardamom, cloves, ginger and cinnamon

chips with a touch of cranberry orange and vanilla flavoring.

Tu c s o n Tea, whose teas are locally blended in small batches, believes in helping its own community. When the owners got their vaccinations at a local hospital, they brought a generous box of a variety of teas for appreciative volunteers to thank them.

Tucson Tea www.tucsontea.com

True Scoops Eases Process, Pleases Palates True Scoops combines a simple and fun ice cream-making experience with some pretty amazing flavors: Vanilla Bean, Chocolate, Hot Fudge Sauce and Salted Butterscotch Sauce. No more time-consuming chilling and churning. Just mix, freeze, blend and freeze again! Don’t forget sprinkles and syrups, which True

Scoops also sells. True Scoops is a woman-owned company with a playful sister brand, Island Pops.

True Scoops www.maketruescoops.com

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OCTOBER 2021

17

North Coast Organic Apple

Pistì Selections from The French Farm

The 2021 apple harvest has officially begun, and that means that the holidays are just around the corner. Now more than ever, consumers are looking to fulfill those feelings of comfort and tradition, and what easier way to accomplish that than with a cup of hot apple cider?

Celebrating 100 years of expertise in the apple industry, North Coast Organic knows what it takes to produce apple ciders unlike any other. Using only USA grown, certified organic apples, all North Coast products are made with whole apples, which means never from concentrate, and without any added sugars or

From a small town at the foot of Etna called Bronte in Italy, Pistì collects and selects the best pistachios in the world to create products of the highest quality.

Pistì was born almost from a game, the one that in 2001 led two young people, just 20 years old, to bet on a project capable of combining the Sicilian confectionery vocation with a modern way of doing business.

The intuition that Nino Marino and Vincenzo Longhitano had then was to invent an artisan laboratory to produce typical Si-

preservatives, so you can really taste the difference.

Av a i l able in Regular Apple Cider, Spiced Apple Cider and Honeycrisp Apple Cider.

North Coast Organic 707.329.6304 www.northcoast.organic

Bone Suckin’ Mustard World Champion Bone Suckin’® Mustard is a sweet combination of brown sugar, molasses, and paprika, with a zingy finish. The same World Champion flavor is also available with a little heat in the Sweet Spicy Mustard that won the National Championship and first place in the Great American Barbecue Contest in Kansas City. Bone Suckin’ Mustard is perfect for grilling, dipping, and even straight from the jar. It’s non-GMO, gluten free, fat free, contains no high fructose

Bone Suckin’ www.bonesuckin.com

combinations, but through responsible business practices, with diversity and inclusion at the heart of the workforce. For 30 years, New Belgium has crafted worldclass beer while pushing forward solutions to the biggest social and environmental challenges. New Belgium was the first brewery to be alternatively powered and is a certified B Corp. Its flagship, Fat Tire, is the first carbon-neutral beer in America.

Spiceology www.spiceology.com

Tortuga Launches Southern Trio Range Tortuga is a world-renowned brand that continues to lead the gourmet and spirit cakes category by heavily focusing on innovation and ensuring that its consumers are presented with fresh, innovative, and new options.

Tortuga has been doing business with the cruise channel, major big box retailers in North America, department and grocery stores and the gifting sector for 37 years. Given the company’s recent success with evolving from its world-famous rum cakes and creating a new cake with bourbon, the Kentucky Bourbon Butter Cake, continuing to explore the spirits world seemed like the natural next step.

The French Farm 713.660.0577 www.frenchfarm.com/pisti

Teflon Platinum Plus Nonstick corn syrup, and is kosher and pareve.

Find recipes using Bone Suckin’ Mustard, Bone Suckin’ Seaside Sauce, Bone Suckin’ Grilled Sausage and more online.

Spiceology and New Belgium Brewing Beer-Infused Blends Spiceology and New Belgium Brewery have teamed up along with over-the-fire cooking expert Derek Wolf to launch six b e e r- i n f u s e d blends: Citrus Ginger, Habanero Grapefruit, Hot Honey, Moroccan Tagine, Summer BBQ and Sweet & Sour. The spice blends are made with New Belgium’s iconic flavors including Fat Tire and Voodoo Ranger.

Both companies aim to bring delicious flavor through spice blends and beer, and make the world a better place. Spiceology’s team believes in better flavor, not just through good ingredients and creative

cilian sweets such as nougat, almond and pistachio specialties, panettone – and Pistì was born!

The French Farm selection includes spreadable nut creams, nougat bars and crunchy pistachio snacks packaged beautifully, perfect for the holiday season.

Imported directly from Italy, all Pistì items are available at The French Farm.

Tortuga just launched the highly anticipated Southern Trio range, which consists of Kentucky Bourbon Butter Cake, Moonshine Apple Pie Cake, and the newest addition, Tennessee Whiskey Spice Cake. All three flavors are available in the standard sizes – 4-oz., 16-oz. and 32-oz. Consumers are now able to indulge in Tortuga’s new selection of spirit cakes, inspired by America’s oldest and traditional delectable recipes, and can expect to experience unique flavors characterized by bold notes and magnificent richness.

Tortuga Rum Cake Company www.tortugarumcakes.com

Teflon™ nonstick coating systems last longer than pans with ceramic or silicone coatings and are dishwasher and metal utensil safe.

Chemours ensures durability by providing a nonstick coating that is not only abrasion and scratch resistant, but also helps protect against adhesion and corrosion. It’s this balance of properties that keeps these nonstick coatings performing like new, year after year, so there’s little erosion to the wallet.

That's because high-quality Teflon coatings have been perfected over 50 years.

Teflon nonstick coatings are the finest nonstick, with a variety of products to meet the variety of cooking needs.

All Teflon products are quality tested to live up to the Teflon brand promise: easier cooking and cleanup, time after time. Teflon Platinum Plus nonstick is the most scratch- and abrasionresistant Teflon branded nonstick finish to date.

The Chemours Company 866.205.1664 www.chemours.com

Introducing Tradición Tapas Collection Sauces & Jams Spicin Foods has been in the sauce business for more than two decades and produces more than 900 BBQ sauces and 750 hot sauces. The Tradición Tapas Collection of salsas includes Garden Vegetable, Sweet Jalapeño, Spanish Olive, Taco Salsa Verde and Blackberry Chipotle Jam, to name a few.

The newest is Artichoke Spinach, which has become a consumer favorite overnight. Bold, flavorful, made with natural ingredients–it is a celebration of oldworld recipes unsurpassed for the modern table. It packs a zesty punch. Serve with chips, mix into taco dips or create deli-

cious entrees to share.

Grab a chip. Dip the chip.

Eat the chip. Repeat―over and over and over.

Spicin Foods also offers co-packing, private label, wholesale, food service, distributors and international opportunities.

Spicin Foods 800.568.8468 www.spicinfoods.com

Refrigerated BeBOLD Energy Bars From the founders of Stacy’s Pita Chips, Stacy Madison and Dave Lowe are back at it again with Refrigerated BeBOLD Energy Bars. The delicious energy bars are made with almond butter or peanut butter, oats, honey, walnuts, Brazil nuts, chocolate chips, maple and chia.

BeBOLD is womenowned. The bars are plant-based, gluten free, dairy free, kosher and 18g of whole grains. All they do is MIX.PRESS.PACK.CHILL. That’s why they are refrigerated, to preserve the natural in-

gredients. However, the bars can be out of the refrigerator for up to 14 days on the go.

Stacy and Dave are also committed to sharing everyone’s BOLD and recognizing positivity through the #whatsyourBOLD campaign. They believe everyone has their own version of BOLD, big or small, that makes the world a better place.

BeBOLD Bars 855.623.2653 www.beboldbars.com

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GOURMET NEWS

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OCTOBER 2021

entertaining at home Buzzee Wraps

If you’re throwing a party, you don’t want to waste leftovers or create more waste for a landfill, right?

Since the launch of Buzzee Wraps, nearly 1.4 million singleuse plastic wraps and bags have been eliminated. Using Buzzee Wraps helps preserve the planet while preserving food.

Buzzee Wraps are an all-natural alternative to plastic wraps and bags. Preserve leftover produce, baked goods, nuts and much more. Simply wrap and then seal with the warmth of your hands. The wraps can be used up to 200 times.

Each Buzzee Wrap is handcrafted with natural tropical beeswax, organic printed cotton fabric (GOTS certified), organic virgin coconut oil and Himalayan pine tree resin. For more information, go to www.buzzeewraps.com.

My Drink Bomb The Fit Bomb

Salt Point Margarita

Salt Point Canned Cocktails offers a new ready-to-drink canned Margarita cocktail for tequila lovers with an allnatural, great tasting recipe. Made with Blanco tequila using the finest Weber Blue agave mixed with housemade triple sec, agave syrup, lime and just the right amount of carbonation, the result is a fresh and bright tasting Margarita with sweet aromatics, 10 percent alcohol by volume and no artificial preservatives.

One can is equal to two ready-to-drink cocktails that can be enjoyed straight from the can or poured over ice, making it convenient for outdoor or indoor activities, with no mixing necessary. Now, there is no longer a need to buy premium tequila, triple sec and limes at an approximate cost of $80 and look for a place to store the sticky mess.

The ready-to-drink sector is now bigger in volume than the total spirits category in the U.S., and is expected to overtake wine this year, according to the June 2021 IWSR Drinks Market Analysis.

The ultra-premium and eye-catching design is blazoned with a whimsical mermaid reminiscent of seaport characters and stories, as with all Salt Point packaging.

Margarita joins the successful Salt Point lineup of canned cocktails including Moscow Mule, Greyhound and Gin Highball.

All Salt Point cocktails retail for $4.99 per can or $17.99 per 4-pack in 11 states including California, Oregon, Washington, Hawaii, Nevada, Arizona, Montana, Tennessee, Oklahoma, South Carolina and Connecticut and newly available direct to consumers online. For more information, go to www.saltpoint.co.

With a culture of excellence, boasting more than 40 cocktail flavors, 12 children’s varieties and constantly seeking to provide quality drink experience, My Drink Bomb has introduced yet another product line: The Fit Bomb cocktail drinks specially crafted for those conscious of health implications, diet and fitness as it comes with CBD and detox options.

My Drink Bomb’s Fit Bomb recipe is made of the finest ingredients that promises goodness in every sip like no other in the beverage and spirits market.

Ideal to suit different dietary requirements people have, this new product line affords the opportunity to indulge in a premium cocktail without worries.

Over the years, My Drink Bomb has made the finest, quality cocktail bombs with extensive varieties such as Sangria, Pina Colada and Spicy Margarita that have helped people create magic moments with their loved ones.

This time, My Drink Bomb’s new product line will help provide maximum satisfaction to consumers while offering a healthy cocktail choice. The recipes are inspired by expert nutritionists and fitness experts, who have helped to put together the best herbs that suit every fitness goal. The Fit Bomb is made with premium taste and no known side effects.

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

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OCTOBER 2021

19

Smoke Lab Aniseed Flavored Vodka

India’s first homegrown premium vodka distiller, Smoke Lab, has introduced its newest venture, Smoke Lab Aniseed Flavored Vodka, to add the perfect amount of spiciness to cocktails.

Smoke Lab Aniseed Vodka is a playful exploration of a much-loved Indian spice. It offers refreshing notes of fennel and licorice and finishes with a creamy sweetness and delicate fennel blossom note on the palate.

For a tasty winter cocktail, whip up Black Mist for your guests. Pour 2 ounces of Smoke Lab Aniseed Vodka in a tumbler and add 2 teaspoons of dried cranberries. Muddle until the flavors are released. Add three drops of orange bitters and squeeze a fresh wedge of orange and drop.

Overfill a glass with crushed ice and pour. Garnish with dried cranberries and dehydrated orange. (Go online for more recipes.)

Since its release, Smoke Lab Aniseed Vodka has won awards, including the top-of-class Masters Award from the London-based Asian Spirits Masters Competition and gold medals at the San Francisco World Spirits Competition, SIP Awards and Bartender Spirits Awards.

Smoke Lab Vodka is sold in New York, New Jersey, California, Florida, Connecticut and Rhode Island with plans for expansion. Suggested retail price is $20/750ml. For more information, go to www.smokelabofficial.com.

Poppy Hand-Crafted Popcorn Holiday Offerings

Holiday gatherings will pop with the delicious seasonal flavors from Poppy HandCrafted Popcorn.

Holiday Market Bags come in a set of four with an MSRP of $11.50 each: Butter Almond Toffee, new to the market bags, decadent, gluten-free toffee popcorn made with real butter and fresh, caramelized almonds; Reindeer Crunch, the gluten-free original Salted Caramel popcorn with caramelized walnuts, pecans and cashews, all drizzled with craft dark chocolate; Gingerbread (contains gluten), molasses candied popcorn drizzled with craft white chocolate, sprinkled with sliced almonds and chunks of locally made molasses cookies and gluten-free Chocolate Peppermint, lightly flavored peppermint popcorn drizzled with craft dark and white chocolate, then sprinkled with all-natural crushed peppermint candies.

Then there are the Holiday Cylinders with an MSRP of $22.50 each: Butter Almond Toffee, Reindeer Crunch and Cinnamon Bourbon Pecan, the famous Salted Caramel gluten-free popcorn made with Troy & Sons whiskey and caramelized southern pecans.

No reindeer were harmed in the making of this popcorn.

Hand-crafted in small batches in the beautiful mountains of Asheville, North Carolina, Poppy sources high-quality, simple, natural ingredients (including non-GMO corn) from as close to home as possible. For more information, go to www.poppyhandcraftedpopcorn.com.

Heartsease Farm Sparkling Pressé

Heartsease Farm, an award-winning range of sparking pressés made with Radnorshire spring water, has launched the product in cans. The new format, suitable for both on and off trade, is perfect as a premium soft drink, mocktail or cocktail mixer.

The Heartsease Farm premium pressé range is part of Radnor Hills, one of the U.K.’s leading soft drink manufacturers.

Heartsease Farm is lightly pasteurised to preserve quality, and uses natural ingredients and real fruit juices. The new cans are available as 12 x 330ml cases. They are also available in two other fully recyclable sizes: in 330ml and 750ml glass bottles.

There are four premium sparkling pressés to choose from, including: Wild Elderflower Pressé made with hand-picked sprays of elderflower to make a delicately floral pressé; Traditional Lemonade made with sun-mellowed Sicilian lemons grown in mineral-rich soils around Mount Etna; Fiery Ginger Beer, “well balanced with fresh tangy notes from the lemon and gentle warmth from the ginger with a lingering finish and tingle on the tongue,” according to judges; and Raspberry Lemonade, a blend of hand-picked British raspberries grown on Red Tractor assured farms in a twist on traditional lemonade. For more information, go to www.radnorhills.co.uk.

Bombay Sapphire Gin & Tonic Ready-to-Drink

Bombay Sapphire’s Gin & Tonic Ready-to-Drink gives consumers the opportunity to enjoy the world’s No. 1 premium gin by volume and value as a bar-quality gin and tonic serve, whatever the occasion, wherever they are.

The offering combines the brand’s heralded, vaporinfused London Dry Gin with the perfect balance of tonic water, for a superior taste experience.

With the introduction of the new Bombay Sapphire Gin & Tonic, fans can expect a drink that stays true to the brand’s long-standing commitment to only the finest ingredients.

The ready-to-drink trend is increasing across the U.S., driven by consumer demand for drink options that are easy to enjoy to-go and on-the-go. Working together, master of botanicals, Ivano Tonutti, and master distiller, Dr. Anne Brock, spent time refining a formula that answers the demand for a product that doesn’t forego quality for the sake of convenience. For more information, go to www.bombaysapphire.com.

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OCTOBER 2021

Misinformation Plagues Healthy Consumption of Fruits, Vegetables, Experts Say With a mere 1 in 10 Americans eating enough fruits and vegetables each day for a healthy diet, despite decades of research proving a produce-rich diet prevents disease, improves immunity and lengthens lives, groups including the Organic Produce Network and the Alliance for Food and Farming are teaming up to combat misinformation and promote increasing produce consumption.

As the OPN says, as more people move away from where food is grown and how food is grown, misinformation comes into play.

According to a recent study conducted by AFF, registered dietitians worry that misinformation affects their ability to improve diets of clients and consumers. Those surveyed unanimously agreed Americans should eat more fruits and vegetables (organic or conventionally grown) with confidence for safety. A whopping 95 percent of registered dietitians said it’s vital consumers know conventionally grown fruits and vegetables are safe to eat, since many consumers believe they can’t afford organic produce.

According to the U.S. Department of

Agriculture Pesticide Data Program, 99 percent of foods tested had residue levels well below EPA safety standards or no residues at all, according to the AFF. This high level of compliance is consistent over the years, the USDA reported.

Toxicologists at the University of California’s Personal Chemical Exposure Program of conventional and organic produce found a child could eat hundreds to thousands of servings of a fruit or vegetable in a day and still not have any health effects from residues because residues are low or absent.

Yet a peer-reviewed study published in Nutrition Today found that exposure to fear-based messaging led to low-income consumers saying they were less likely to buy any produce, organic or conventional.

Researchers from Johns Hopkins University’s Center for a Livable Future interviewed 30 adults from a low-income neighborhood in Baltimore, Maryland, for a study on consumers’ definition of healthy food published in the journal Culture, Agriculture, Food, and Environment.

“The issue of organic can swamp or com-

pete with other messages about nutrition, as evidenced by the data presented here.

Perceiving that there is an overwhelming amount of sometimes contradictory information about healthy eating could make some consumers defeatist about trying to eat healthily,” researchers wrote.

“In order to empower consumers to make healthy choices, we need to create dietary advice that is culturally sensitive, based on economically accessible foods, and takes into account the many competing messages about diet and health that bombard consumers on a regular basis,” they concluded.

The OAF and AFF said these studies explain why those who advocate for organic produce and for all produce must commit to providing honest, science-based safety information to consumers.

“We cannot exaggerate or manipulate facts and information to suit our own narrative because the most important narrative is one that supports consumers’ choices and allows those choices to thrive and expand as they hopefully are encouraged to

include more fruits and vegetables on their shopping lists,” the groups announced.

OPN reinforces the message that organic fresh produce is a safe, healthy and nutritious option for consumers, that organic fresh produce production is responding to consumer demand and offering consumers a choice to what type of fresh produce they can purchase and provides facts, definitions and statistics to the media and those in the organic produce industry to share with customers about organic produce starting with a definition and how organic differs from conventional produce.

The AFF provides industry, media, nutrition communicators, registered dietitians and consumers with produce safety information so that facts can guide shopping choices. The information includes nutritional studies, research results about what messages reassure consumers about produce safety, peer-reviewed studies on toxicology and risk assessment, government sampling data and safety standards to ensure safe use of pesticides on organic and conventional farms to protect consumers, farmworkers and the environment. GN

USDA Invests $69 Million to Support Critical Food, Nutrition Security Needs The U.S. Department of Agriculture has made an investment of $69 million to address critical food and nutrition security needs of low-income communities enduring the pandemic, enhance the resilience of food and healthcare systems impacted by the pandemic and maximize funds reaching participants.

This is one of several key steps being taken to ensure access to healthy and nutritious food in all communities, so every American has a chance to live a productive life and reach their full potential, according to the USDA. Twenty awards totaling $61.5 million are for Nutrition Incentive Grants and 15 awards totaling $7.5 million are for Produce Prescription Grants. These grants are part of the National Institute of Food and Agriculture’s Gus Schumacher Nutrition Incentive Program COVID Relief and Re-

sponse grants program.

“Bolstering nutrition security is one of our top goals in this administration,” Agriculture Secretary Tom Vilsack said.

“The awards will help households in communities across the country – many hard hit by the pandemic and the resulting economic challenges – be better equipped to purchase healthy fruits and vegetables. The organizations receiving this funding have demonstrated their ability to support vulnerable Americans with timely and impactful relief during this ongoing crisis.”

Organizations funded for Nutrition Incentive Grants include: • Wholesome Wave Georgia for its Georgia Fresh for Less program, providing more than $3.6 million in fresh, local produce to Georgia’s food-insecure families. ($646,781)

• The Food Basket, Inc., Hawai’i Island’s Food Bank, for DA BUX Double Up Food Bucks program, pioneering nutrition incentives to increase the purchase of Hawai’i grown produce among SNAP beneficiaries. ($5 million) • California Department of Food and Agriculture’s California Nutrition Incentive Program, which empowers state SNAP shoppers to purchase more fresh, healthy foods, increase their consumption of fruits and vegetables, and improve their food security and health outcomes while recovering from the pandemic and economic crisis. ($6.3 million) • Fair Food Network in Michigan will increase the reach and availability of Double Up Food Bucks to low-income communities in areas of the state hardest hit by the pandemic and bring an additional $3.75 million in fruits and vegetables to the tables

of Michigan families across the two years of this grant. ($4.9 million) Organizations funded for Produce Prescription Grants include: • Fresh Approach of Concord, California, for its Trauma-Informed VeggieRX program to increase access to and consumption of healthy foods among lowincome populations. ($129,019) • Mountain Comprehensive Health Corporation of Whitesburg, Kentucky, for its MCHC FARMACY program to provide SNAP participants extra incentives to purchase fresh produce. ($619,681) • Community Outreach and Patient Empowerment Program, Inc., of Gallup, New Mexico, for its Navajo Fruit and Vegetable Prescription Program to address rising food security needs among Navajo individuals and enhance food and healthcare systems in the Navajo region. ($647,027) GN

Novolex Acquires Vegware, Broadens Global Compostable Products Footprint Novolex, which develops and manufactures diverse food packaging products, has acquired Vegware, a rapidly growing international provider of compostable foodservice packaging headquartered in the United Kingdom.

Vegware’s teams in both the United Kingdom and the United States are expected to join the Novolex family, according to a Novolex announcement. The Vegware brand will

remain intact as part of Novolex’s Eco-Products portfolio of brands and will continue to sell its products under the Vegware label.

Vegware was founded in Edinburgh in 2006 by Joe Frankel. Headquartered in Scotland, it has operations in the United Kingdom, European Union and the United States. The company sources renewable, plant-based materials to manufacture cups,

cutlery, tableware and takeout packaging designed to be commercially composted with food waste.

Sold in more than 70 countries, Vegware products are known for their quality, performance and design.

The addition of Vegware products will complement Eco-Products’ own product line of renewable materials that can often

be recycled and/or composted. This partnership will broaden Eco-Products’ presence in Europe and give Vegware additional access to the North American market.

Novolex is a portfolio company of The Carlyle Group, a leading alternative asset management group with $260 billion in assets, spanning three business segments and 437 investment vehicles. GN

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OCTOBER 2021

SMORGASBORD Mortgage Apple Cake Expands With Nationwide Delivery, Vegan Offerings, Rebranding It seems fitting that a company founded by a single mom to save her home from foreclosure celebrates its 12th anniversary with ambitious plans to build on expansion plans begun in the midst of the COVID-19 pandemic.

Mortgage Apple Cakes, founded by Angela Logan, celebrated 12 years in business on July 17. In 2009, Logan set a goal to sell 100 cakes in 10 days. She received 900 orders as news of her decision to sell cakes from her kitchen to raise money for her mortgage became a viral sensation.

After 12 years, Logan has grown Mortgage Apple Cakes from her home kitchen to a brick-and-mortar bakery in Teaneck, New Jersey. In 2020, Angela optimized bakery operations for expanded shipments of cakes to customers nationwide.

Leveraging exposure from the movie and the continued overall interest in the Mortgage Apple Cake story, the company has experienced record sales nationwide through the popular food delivery platform Goldbelly. Already this year, Mortgage Apple Cakes has sold a record number of products on the platform. Goldbelly has al-

lowed Mortgage Apple Cakes to develop and grow a loyal customer base beyond New York City.

Mortgage Apple Cakes is expanding its product base, aiming to appeal to the next generation of consumers by adding a line of vegan items.

This summer, Mortgage Apple Cakes underwent a major brand update. The rebranding debuted a new logo, website, messaging, packaging and marketing strategy to align with evolving consumer expectations and trends.

Looking beyond 2021, Logan envisions Mortgage Apple Cakes branching into retail grocery establishments with prepackaged food products, such as cake mix and frosting. Logan also foresees media projects that will continue to amplify her story significantly – both past and future, as she scales her brand into new categories.

“After twelve years in business, it still feels like I’m just getting started,” she said in a statement.

Logan’s story of tenacity inspired the

2014 movie “Apple Mortgage Cake,” starring award-winning actress Kimberly Elise as Angela Logan. The film is set immediately before and after Mortgage Apple Cakes was formed.

Since its release, the movie is streaming on numerous networks and platforms, including UPtv, Pureflix, Amazon Prime and the Hallmark Channel. The movie’s popularity continues to fuel awareness of Logan’s motivational story and has contributed to ongoing demand for her cakes.

Mortgage Apple Cakes operates a kosher bakery in Teaneck’s town square, serving a loyal customer base locally and nationally.

Mortgage Apple Cakes is one of the few black-owned kosher bakeries in the nation.

The recipe for all products, including the Original Mortgage Apple Cake, was inspired by Logan’s grandmother, who only used wholesome, organic and natural ingredients. GN

Flavorchem, Orchidia Fragrances Launch Co-Branded Website to Serve Both Divisions After rebranding its flavor and fragrance divisions in January 2019, Flavorchem and Orchidia Fragrances recently launched a single, co-branded website that represents both divisions at www.flavorchem.com.

The dual branding serves as a reflection of efforts to bring the two divisions closer together and leverages the strengths of each brand.

The new website has a modern design that aligns with the rebranded identity, retains the connection to the company his-

tory and legacy and shows transparency into the company by featuring real photos of the facility, personnel and applications.

Mouth-watering, visually stimulating photography and videos create a multi-sensory, fun experience for visitors and customers.

“We’ve made a significant investment in innovation, such as the opening of the SRS Center for Taste Innovation and clean-processing technologies, that we wanted to carry over to our website – our most visible external representation to reflect that re-

ADVERTISER INDEX ADVERTISER

PAGE

WEBSITE

Ariston Specialties

3

www.aristonspecialties.com

Built By Bees Inc.

21

www.builtbybees.com

Cheese Folios

13

www.cheesefolios.com

Country Fresh Food & Confections Inc.

23

www.countryfreshfood.com

DeBrand Fine Chocolates

9

www.debrand.com

FrieslandCampina

7

www.adutchmasterpiece.com

Jasper Specialty Foods

3

www.jakesnutroasters.com

MarDona Specialty Foods Ltd

21

www.mardonaspecialtyfoods.com

Nature's Earthly Choice

24

www.earthlychoice.com

OMG Pretzels

3

www.omgpretzels.com

Principe Foods Inc.

5

www.principe.us

Stonewall Kitchen

2

www.stonewallkitchen.com

The Chemours Company

11

www.teflon.com/nonstick

freshed identity,” said Laura Dembitzer, director of marketing and communications.

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

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

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

Brothers Salvatore and Phillip Sprovieri founded Illinois-based Flavorchem in 1971 with a focus on custom flavor creation for local establishments. From mixing syrups in their family basement, Flavorchem has grown from a modest two-person team to a global flavor and fragrance organization with more than 400 employees. The family-owned enterprise manufactures more than 5,000 flavors, fragrances and privatelabel food products annually.

In 2020, Flavorchem and Orchidia Fragrances formed a dedicated team to track and minimize its environmental footprint globally. To achieve this, a critical first step was completed by linking multiple data sources, which allows the capability to easily track, chart and distill relevant data down into granular detail from an individual source level back to the corporate level for a global perspective. The company is focused on improving water and energy/gas consumption, emissions, waste generation and recycling initiatives. GN

IMC’s Las Vegas, Atlanta Markets Raise Nearly $80K for World Central Kitchen Gift for Life, the gift, stationery and home decor industries’ leading charitable organization, announced today that the Las Vegas edition of its “Feed the Hungry.

Feel the Good.” fundraising campaign yielded nearly $28,000 for World Central Kitchen, an organization that distributes individually packaged, fresh meals in communities that need support during times of crisis.

The campaign, which ran in connection with this summer’s Las Vegas Market (Aug. 22-26), raised a total of $27,997 for World Central Kitchen. In addition to a $10,000 matching donation from International Market Centers, individual donations, ranging from $50 to more than $2,600, were received from Alexander Eck, Beatriz Ball, Corksicle, Design Works Collective, eNewton, Fine Lines, Global Views, Karma Gifts, Just Got 2 Have It! and Maileg, Monica Loving and others.

During this summer’s Atlanta Market (July 13-19), Gift for Life’s fundraiser brought nearly $50,000 for World Central Kitchen. The campaign raised a total of $48,403 with individual donations ranging from $50 to $1000 and large gifts from J Douglas, Loloi Rugs and Worlds Away, plus a $10,000 matching grant from International Market Centers.

“Nearly $50,000 translates to almost 5,000 meals and 30 restaurants supported,” said Cole Daugherty, chair of the Gift for Life board.

After the success of Gift for Life’s Summer 2021 “Feed the Hungry. Feel the Good.” campaign – which collectively raised more than $79,000 through fundraising connected with the Atlanta Market, Las Vegas Market and Retail Excellence Awards – the Gift for Life board voted to continue the “Feed the Hungry. Feel the Good” campaign into and through the Winter/Spring 2022 market cycle. Details about specific initiatives will be announced in the coming weeks.

Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) uses the power of food to nourish communities and strengthen economies in times of crisis and beyond.

Gift for Life was founded by Peter Schauben of Appleman Schauben in 1992 in response to the tragic loss of industry lives to AIDS. Since that time, Gift for Life has raised nearly $6 million for AIDS research, education, treatment and care through nationwide at-market events, cause marketing programs and direct donations. With COVID-19 temporarily causing cancelation of in-person events at industry markets, Gift for Life has pivoted toward online digital events for the balance of 2021, with a specific emphasis on COVIDrelated hunger relief. GN