Gourmet News June 2012

Baked Goods

Foods from Europe

IDDBA Preview

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VOLUME 77, NUMBER 6 JUNE 2012 n $7.00

SPECIALTY RETAILERS n n

NASFT names Outstanding Specialty Retailers PAGE 11 Bed, Bath & Beyond to buy Cost Plus PAGE 11

GROCERY & DEPARTMENT STORES n n

Safeway, Whole Foods top Greenpeace report PAGE 12 ALDI to enter Houston market in 2013 PAGE 12

SPECIALTY DISTRIBUTORS & BROKERS n n

UNFI sets up foundation PAGE 13 New specialty food wholesale site launches PAGE 13

SUPPLIER BUSINESS n

Fresca Foods adds new customers PAGE 14

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U.S. grown Peppadew soon available PAGE 14

News..............................................2 New Section: Giftware..........................................9 Ad Index .......................................44 Smorgasbord/Classifieds ..............44

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Summer Fancy Food Show opens with landmark anniversary exhibit Aside from the business being conducted in the booths and meeting rooms, this year’s Summer Fancy Food Show will include a museum-quality exhibit on the growth of the specialty food business in the United States.

The show takes place June 1719 at the Walter E. Washington Convention Center in Washington D.C. Created to mark the 60th anniversary of show owner the National Association for the

Specialty Food Trade (NASFT), the exhibit includes 60 different elements presented in a highly visual, interactive manner.

“There are 24 elements on product categories [such as nut mixes and charcuterie], 12 on specialty food pioneers, 12 that reflect the culinary landscape and 12 on NASFT history,” said the NASFT’s Ron Tanner, who led the creation and execution of the project.

“It is to honor those who have helped built the industry, and to

provide a historical background to the many young people who are joining it,” Tanner said. Online content about each item will further enrich the experience, and will be accessible via iPads at the exhibit. The entire exhibit will also be on a website that will be up for a limited time after the show.

Also new this year is a small demo kitchen, where attendees will be able to see exhibitors’

IDDBA 2012 set to reflect new customer mix, deli trends The International Dairy Deli Bakery Assn.™ (IDDBA) 2012 is set from June 10-12, in New Orleans. Foodservice and supermarket professionals will gather to select new products and discuss trends in food retailing.

Many of those are reflected in “What’s In Store 2012,” an annual trend report published by the IDDBA that collects research from over 150 secondary sources.

Continued on PAGE 7 Who is the customer?

The report details a new cultural mix: The burgeoning U.S. Hispanic population and single-person households, active Baby Boomers and newly empowered millennials are all making their Ten new products were also market presence felt. At the same selected to receive the Food & time, women and men are transBeverage Innovation Awards, on forming gender stereotypes in retheir second year. Those of par- tail and marketing.

Hispanic buying power is set to ticular interest to specialty reclimb 25 percent to reach $1.5 tailers included gluten free trillion by 2015, according to The vanilla cookies from Home Free; oat shakes from Simpli; Veg- Multicultural Economy, a report etable Glacis (intensely flavored, from the University of Georgia. all-natural concentrates for This is good news for grocers, as cooking) from White Toque; Hispanic households spend more

NRA show exhibits innovation in both food and process Grab-and-go, the mainstreaming of healthy choices and mobile payments were among the hot topics at this year’s National Restaurant Association show, held May 5-8 in Chicago.

Traffic seemed slower than in previous years, but registered attendance was up 6 percent from 2011. Retailer attendance was up a surprising 21 percent, perhaps a reflection of the growing importance of prepared

foods departments for stores at every level.

Restaurant/foodservice attendance rose 8 percent, while dealer/distributor attendance grew 6 percent. Nearly 2,000 exhibitors were listed, more than 500 of them first-timers. The figures also incorporate the affiliated International Wine, Spirits & Beer event, which featured a Star of the Bar competition and its own educational program.

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Consumer-driven U.S. organic market tops $31 billion in 2011 Produce is top food category; meat is smallest but fastest-growing Driven by consumer choice, the U.S. organic industry grew by 9.5 percent overall in 2011 to reach $31.5 billion in sales. Of this, the organic food and beverage sector was valued at $29.22 billion (up $2.5 billion), while the organic non-food sector reached $2.2 billion, according to findings from the Organic Trade Association’s (OTA’s) 2012 Organic Industry Survey.

“The U.S. organic sector continues to show steady and

healthy growth, growing overall by 9.5 percent during 2011, and, for the first time, surpassing the $30 billion mark,” said Christine Bushway, OTA’s Executive Director and CEO. She added, “Price is still an issue, but with the wide availability of private label products and many venues for organic products, [consumers] have many choices for where to shop and a variety of products from which to choose.”

Overall organic product sales growth of 9.5 percent continued to outpace total sales of comparable conventionally produced food and

non-food items, which grew by 4.7 percent. The growth in organic sales is proof the consumer is willing to pay for value-added products.

Factors leading to the 9.4 percent growth include the easing of the recession, inflation due to input price increases, and consumers’ increasing desire for convenience products. Specific to organic food, the largest category was fruits and vegetables, contributing close to 50

percent of the new dollars. Organic meat, fish and poultry remained the smallest of eight organic food categories, but was the fastest growing at 13 percent growth over 2010 sales.

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GENERAL NEWS

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General News BRIEFS D’Artagnan makes acquisition, set to expand in Midwest D’Artagnan, a leading purveyor of gourmet meats, foie gras, mushrooms and truffles to the trade and consumer markets, has agreed to aquire certain working assets of Pasture to Plate Inc., a Cicero, Ill., based supplier to restaurants in the Midwest. Chicago becomes the hub for D’Artagnan’s Midwest expansion plans.

Based in New Jersey, D’Artagnan is expanding its geographical coverage into the Chicago area, which will enable them to more efficiently service its growing client base in the region. From its Newark warehouse, D’Artagnan’s fleet of trucks delivers daily to restaurants and retailers from Boston to Washington, D.C. “We’re very excited about the acquisition,” said Ariane Daguin, Owner and CEO of D’Artagnan. “For the first time in our 27-year history, we are expanding through an acquisition, and it’s a great way to expose our brand to a wider audience.”

“We entered Chicago last year as a one day per week purveyor and this grants us immediate logistical status as a full-service provider,” added Andrew Wertheim, President of D’Artagnan.

“Maple pearls” win top Trends & Innovations prize at SIAL Canada 2012 Maple Pearls, caviar-like spheres from the Citadelle maple producers’ cooperative, received the grand prize at SIAL Canada’s Trends & Innovations competition in May. The 10 winners, including the grand prize winner, were showcased at SIAL Canada in May, and will be at SIAL Paris from Oct. 21 to 25.

More than 60 companies submitted products to the competition, of which 44 met the necessary criteria—a record number of entries for the competition’s fifth edition.

Maple Pearls The judges were quick to agree on this grand prize winner. Maple pearls are tiny spheres consisting of a thin gel membrane—an algae derived from a variety of seaweed called kombu—that are filled with pure maple syrup. One bite and the pearls explode. They can be used as a garnish for everything from appetizers to desserts.

Inspired by molecular gastronomy, this remarkable innovation is akin to caviar: As each pearl bursts in your mouth, it releases the unmistakable flavour of real maple syrup. This product is proof that traditional food can be mixed with modern innovations to create something spectacular.

Among the competing products for the

SIAL Canada Trends & Innovations 2012 Grand Prize, 10 finalists were selected by the panel of judges on May 17:

product suitable for the lactose-intolerant.

This was selected due to the increasing demand for lactose-intolerant products.

Line of Balsamic Vinegar and Olive Oil products in a spray bottle (Maison Orphée—Canada) Flavored extra virgin olive oil in a spray bottle. Great for basting or marinating poultry, meat and fish.

Judges were impressed by the product’s ease of use and modern packaging.

Basilur Winter Book (Basilur Tea—Sri Lanka, represented by Global Business Network—Canada) Tea in a book-shaped package, selected for its original packaging.

Gourmet caramel spread in several varieties (Vergers Duhaime—Canada) Caramel spreads in mouthwatering flavours like butter & rum and maple & sea salt. Noted for its originality and sophisticated recipes.

Maple sap water (de l’Aubier—Canada) Natural still water, stemmed from maple sap that is separated from its sugars to keep only the water. An original and unique concept for a natural product.

Greek-style probiotic yogurt (Skotidakis Goat Farm—Canada) Fat-free Greek probiotic yogurt in a double compartment pot: blueberry and pomegranate.

Le Complait without lactose–milk beverage (Nutrinor—Canada) A great tasting, prebiotic and probiotic enriched dairy

Effet Bleu frozen treat (Opti Bleu inc.

—Canada) Blueberry juice ice bar, made of 90 percent blueberry juice and rich in antioxidants.

Anti + (Novidev Santé Activ—Canada) Fruit drink with bioactive compounds intact. No additives or preservatives.

Ninette Ice Cream (Ninette Ice Cream— Canada) A range of ice cream with original flavours, such as thyme & lemon, raspberry truffle, and crunchy gingerbread. Noted for their interesting recipes, intriguing flavours and textures.

SIAL Canada is a professional food show that is part of the international SIAL network, which is made up of five different shows on four continents (France, Canada, Brazil, China, United Arab Emirates), with a total of 7,500 exhibitors and 220,000 visitors from more than 200 countries. GN

$125 million loan pool launched to improve fresh food access in California

Rouses Markets creates aeroponic rooftop garden above downtown New Orleans store

Foundation launches new fund source for the state’s grocery community

Independent grocer Rouses Markets is the first grocer in the country to develop its own aeroponic urban farm on its own rooftop, said Managing Partner Donny Rouse.

“The flat rooftop is perfect for urban farming,” said Rouse. “And the view of downtown is postcard-perfect. I imagine we will do a lot of dinners up here on the farm.” The downtown store sits blocks from the Superdome, French Quarter and Mississippi River.

The vertical aeroponic Tower Garden™ uses water rather than soil, and allows you to grow up instead of out. It was developed by a former Disney greenhouse manager, and is used at Disney, the Chicago O’Hare Airport Eco-Farm and on the Manhattan rooftop of Bell Book & Candle restaurant.

“This is very cutting edge for urban farming,” said Rouse. His company has aptly named the farm Roots on the Rooftop.

Chef Louis “Jack” Treuting, Rouses’ Culinary Director, first saw Roots on the Rooftop as a way to provide fresh herbs

Not all the grocery action in California is at the top end of the market.

Grocers and other organizations working to bring fresh food to low-access areas of California now have a new source of capital for store expansion and new forms of distribution.

The California FreshWorks Fund (FreshWorks) has added $125 million in capital to provide access to alternative financing options and incentives to invest in projects located in low supermarket access areas. A project of private health foundation The California Endowment, the loan pool has a target of 30 or more new outlets and over 3,000 jobs.

“It is inexcusable that it is easier to find liquor and cigarettes in many communities than it is to find a bottle of water and an apple, said Robert K. Ross, M.D., President and CEO of The Califor-

nia Endowment. “The California FreshWorks fund aims to change that so that all families have access to healthy, nutritious food. I commend all the partners for stepping up to make this a reality.”

“Tell me your zip code and I will tell you your life expectancy,” Ross said in a video on the new fund.

The partners include grocers, major banks, healthcare entities and research experts. For this loan pool, the 10 organizations that collaborated are The California Endowment, NCB Capital Impact, agent bank Chase, Bank of America, Citi and Charles Schwab Bank, Dignity Health, MetLife, Morgan Stanley and Opportunity Finance Network.

The California Grocers Association and the independent network Unified Grocers are also listed as partners in FreshWorks.

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for the food Rouses’ chefs prepare, but quickly saw potential to expand the program to include retail. “I knew if our chefs wanted it, so would our customers.”

Treuting worked with New Orleans-based A.M.P.S. on the Rouses system. “Aeroponics makes sense for the space,” said Treuting. “It is lighter than soil-based operations, and the towers recycle water and liquid nutrients through their own reservoirs, so they’re sustainable.”

While this is Rouses Markets’ first foray into urban gardening, the company’s roots are planted in the local produce business.

Anthony J. Rouse grew up working for his father’s company, City Produce, before opening his first grocery store in 1960. “My grandfather was a farmer at heart,” said Rouse. “He would have loved everything about this.”

Rouses Markets is one of the 10 largest independent grocers in the United States.

The Louisiana-based company has 38 locations in two states. GN

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GENERAL NEWS

IDDBA Continued from PAGE 1 on groceries than the general population, and tend to have larger families, with nearly twice as many children under the age of 18. Hispanic consumers frequently visit in-store bakeries, and are more alert to in-store promotions than to advertising and product placements.

Singles—buyers of single-serving and smaller packages, but less of in-store bakery products—are another flourishing demographic. Single-person households have tripled in the last 30 years, and now make up 27 percent of U.S. households, more than those of married couples with children; an additional 45 percent of seniors are single (all according to the U.S. Census Bureau). Single households could see another boost as the economy rebounds, if adult children living at home venture out on their own.

Mature populations, notably active Baby Boomers, are working beyond retirement age. Many are accustomed to a lifestyle that requires steady income; others lack retirement savings. Compared to other generations, Baby Boomers account for the largest share of sales across most product categories. Boomers break stereotypes of conservative older consumers. They are more active and health conscious than ever before, and seek shopping destinations that stock fresh, healthful foods.

Millennials, born between 1981 and 1995, have 11 percent more buying power

GOURMET NEWS JUNE 2012 www.gourmetnews.com

than Baby Boomers did in their youth, according to an OMD study. They spend considerable time and effort researching purchases and deals. This bracket is most often identified as tech-savvy, yet 57 percent of them hear about products and services for the first time via television, Yahoo survey data showed. Millennials crave authenticity, self-expression, affordability and quality in their product choices.

Meanwhile, product marketing is becoming more gender neutral, due to two coinciding trends. Men continue to shop more, with 51 percent of men saying they are the primary shopper in the family, according to *Advertising Age* magazine; while women continue to assume a more assertive gender role, particularly in the work force. Whatever their age, they’re not necessarily married or mothers, and bear children later in life than ever before.

Bakery: Sales at in-store supermarket bakeries climbed through the first half of 2011, fueled by trends like smaller portion sizes, unusual donuts and pies, and bakeoff production. Bakeries are benefiting from consumers eating at home more often, and purchasing bread and desserts to complete the meal.

With consumers demanding healthy foods, the whole-grain and high-fiber market is pegged at $42 billion by 2015. In-store bakeries have adapted, offering products free of allergens, such as gluten, nuts and dairy.

Scratch baking is making a comeback, as consumers seek fresh, whole foods, and mini-portions are selling well, friendlier to both the wallet and the waistline.

For desserts, shoppers want a wider array, including donuts, crème puffs and sweet crepes. Pies are available in a plethora of shapes and sizes, including pie pops on sticks, upside-down pies and pies baked in canning jars. Sweet, hot, salty and tart combinations give consumers a double jolt of novelty and indulgence.

More stores today offer fresh-baked artisan breads produced on-site, with 32.2 percent preferring the bake-off method, according to the report.

Dairy: Greek and craft yogurts and enhanced milk lead dairy trends for 2012.

Customers average 34.8 dairy department shopping trips per year, making it one of the strongest shopping destinations. Milk, juices, eggs and yogurts are the top sellers.

More than 12,400 new dairy department products launched globally in 2010. Organic dairy sales increased by 9 percent in the same year.

Cheese: Traditional supermarkets continue to account for 63.8 percent of cheese sales volume. Future cheese consumption will be driven by its versatility, health attributes, snacking properties and “local” farmstead and artisan production.

Deli: According to “What’s In Store 2012,” deli prepared foods captured 85.9 percent of households buying at least once a year, the highest penetration for a deli category. Consumers are buying more prepared meals, and retailers are responding by making more space for these offerings.

International fare and regionally produced ingredients are the hottest deli trends. Fresh, local and organic salads and

side dishes are rising in popularity, as are ethnic entrees such as chorizo and carne asada, as well as Korean short ribs, Polish kielbasa, carnitas and Serrano ham. Deli customers want customizable convenience and “ownership” over deli dishes they assemble, but don’t necessarily prepare.

According to IDDBA’s release, delis need to cultivate an image of being “in the know” so that customers are more receptive to new products, trends and menu ideas. A full 82 percent of deli customers enjoy visiting delis with newer, trendier items, regardless of whether they regularly purchase those items.

Deli pizzas are trending toward smaller portions, artisan pizzas with regional and ethnic flavors and topped with local produce. Whole grain crusts, all natural, organic and vegetarian options are important.

Rotisserie chicken recipes reflect ethnic trends with flavors like lime-cilantro and chipotle-barbecue. Deli chicken wings and now turkey wings, many with house-made signature sauces, are also popular. GN

Loan Pool Continued from PAGE 1 “Jobs created by this initiative are critical to the economic health of our communities, and the improved access to fresh, healthy foods is equally important to the health outcomes for the people living in these communities,” commented Scott Sporte, Chief Lending Officer at NCB Capital Impact. GN

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NRA Continued from PAGE 1 Chef’s Brand Pacific Caught Wild Albacore, sustainable, preservative-free and better quality tuna in a pouch; wholegrain, high-protein Mara’s Pasta; Mfusions, a fruit-and-tea version of the vitamin-release water concept by premium tea company MightyLeaf; and SasaPops, artisan popsicles in pure fruit and dessert varieties.

There was a striking variety of products designed for the new K-12 school lunch requirements, a foodservice parallel to the range of healthy kids’ products

ORGANIC Continued from PAGE 1 The eight categories are dairy products, breads and grains, beverages, fruits and vegetables, snack foods, packaged and prepared foods, condiments and sauces, and meat, poultry and fish.

Organic food sales now represent 4.2 percent of all U.S. food sales, up from 4 percent in 2010. Meanwhile, organic non-food sales, representing the personal care and cleaning sections of many natural product retailers, reached $2.2 billion in 2011, experienced strong 11 percent growth, versus 5 percent growth for total comparable non-organic items.

Prospects for 2012 and 2013, as indi-

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coming out on retailers’ shelves.

(Membership in the NRA’s Kids Live Well initiative has quadrupled in size this year, according to the organization.) On the opposite end, restaurateurs also had their pick of creative bar foods—from tempura-battered spicy green beans, to fried “cheeseburger bites” made from ravioli by Carla’s Pasta to Sorghum, a bourbonlike spirit distilled from the grain.

In terms of new forms and products, there was a rise in Greek yogurt and hummus options, as foodservice responded to customer requests for hot retail categories from 2011, and more interest in vegetable and herb flavors, but in in non-traditional

categories like drinks and snacks.

Coca-Cola’s Freelance machine, which allows customers to create their own sodas from more than 100 options, continued to draw long lines despite repeated appearances at the show. The concept is now extending to shakes and slushes, with Vitamix showing a conveniencestore targeted machine that allow consumers to create and blend their own flavors of frozen drinks.

There was also strong interest in providing gluten free foodservice, particularly for schools and universities. An education session by the National Foundation for Celiac Awareness, which trains

restaurant and retail staff to serve the gluten free market, was well-attended and drew strong audience response. Gluten free specialists such as Bready, Schar and Conte reported strong interest at the show, and many mainstream manufacturers highlighted their gluten free options.

With 7 out of 10 American consumers continuing to cook at home to save on going out (according to a Harris Interactive poll released in May 2012), there is a clear need to find new areas of growth for consumer restaurants. While optimism and spirits were high, the challenges remained clear. As the lines between retail channels—and between retail and restaurant—continue to blur, customers are the clear winners. GN

cated through the 2012 survey results, indicate that both organic food and non-food sales will continue to sustain growth levels of nine percent or higher.

“With 94 percent of organic operations nationwide planning to maintain or increase employment in 2012, the organic sector will continue to fuel jobs, rural economies and consumer choice,” said Bushway.

Besides retail growth, organic food production also generated more than 500,000 American jobs in 2010, thousands more jobs than conventional agricultural methods. This was contained in a second report, “2010 Impacts of the U.S. Organic Foods Industry on the U.S. Economy.”

“This report sends a strong message that doing what’s good for the environment and

what’s good for industry economics are not mutually exclusive,” said Congressman Sam Farr (CA-17), an industry advocate.

The report, produced for OTA by Washington, D.C.-based M+R Strategic Services, showed that for every $1 billion in retail sales of organic products, 21,000 more jobs were created throughout the economy. In addition, the use of organically produced ingredients resulted in the creation of 21 percent more jobs than would have been generated if the food industry had relied solely on conventional farms for its ingredients.

The study attributed the job-creation differences largely to greater labor intensity on organic farms, smaller farm size, the need for an organic certification industry, and reliance on smaller retail outlets.

The release of the jobs report comes as Congress shapes the next farm bill, the nation’s major food and agriculture policy legislation. Included in the bill are programs (and funding) critical to facilitating the expansion of U.S. organic farming.

“This report and OTA’s 2012 Organic Industry Survey released this week reinforce the positive contributions of the organic sector to U.S. agriculture and our economy,” said the OTA’s Christine Bushway.

“The message is clear—federal organic food and agriculture programs are jobcreation programs.”

The OTA is the membership-based business association for organic agriculture and products in North America. It represents over 6,500 organic businesses across 49 states. GN

GENERAL NEWS

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Trade Show Buzz A MONTHLY UPDATE ON THE GOINGS-ON AT INDUSTRY-RELATED SHOWS

BY LORRIE BAUMANN

If you’re looking to broaden your appeal with additional product lines, you might want to take a look at what AmericasMart is doing. We talked last month about how the economy is prompting new retailers to add gourmet products into their product lines to appeal to a wider range of customers, increasing the competition for specialty foods retailers.

But that horse can be ridden in more than one direction, and the folks at AmericasMart have set themselves up to offer you ideas in how to position a specialty foods or kitchenware shop into a one-stop lifestyle shop that caters to consumers who are increasingly interested in cooking and entertaining in their own homes.

The economy has been driving the trend, but recent survey results are showing that consumers who’ve taken to emulating the celebrity chefs they’re seeing on television are enjoying the results so much that they’re planning to continue cooking and eating at home even if there’s no longer an economic imperative for doing so. “Cooking schools are gaining popularity across the country,” notes Kristi Forbes, Vice President of Leasing for AmericasMart, who spoke with me recently about how her marketplace has positioned itself to help retailers capitalize on the trend.

SUMMER FANCY Continued from PAGE 1 products in action. The schedule of D.C. food and restaurant personalities was being finalized at press time.

Some 2,400 exhibiting companies are registered this year, including more than 180 first-time Summer Show exhibitors.

Additionally, more than 30 emerging food entrepreneurs will be featured in a special pavilion called New Brands on the Shelf.

Business Building programs for brokers, distributors and retailers are also expected to be completely booked out, as awareness of the programs and their efficiency has grown.

Another highlight will be two firsttime tasting sessions: one on premium butters and one on Washington D.C. area farmer’s markets. “[Washington] D.C. has one of the most developed sets of farmers’ markets in the country,” said Ron Tanner. The NASFT is working with market organizers to create a sampling of some of the best, most unique vendors within the show’s limited time. Both tastings are set for Saturday; attendees can pre-register for sessions and tastings on www.specialtyfood.org. GN

Three and a half years ago, AmericasMart expanded into a new building and incorporated an expanded gourmet marketplace and demonstration kitchen into its assemblage of home products vendors. AmericasMart includes more than 8,800 exhibit booths, which join the more than 1,400 permanent showrooms operating within the three-building complex to create the world’s single-largest collection of home, gift, rug and apparel product. During the January and July Atlanta International Gift & Home Furnishings Markets, you can see so many products in just a few days that you’re bound to come away with a wealth of merchandising ideas as well as the satisfaction of a successful shopping trip and the fun of meeting a celebrity chef. “Retailers are going to find those golden nuggets of inspiration they might never have considered before to grow their businesses,” is how Forbes says it.

The demonstration kitchen is at the heart of the gourmet and housewares marketplace, which is situated so you can move

easily from the gourmet area over to look at garden products for your customers with outdoor living spaces and then to the tabletop vendors, then to home accents vendors to create beautiful living rooms and then on to see the folks who make the stationery products and other gift options useful for your customers who are planning wedding receptions and baby showers.

“We’re creating an overall lifestyle marketplace so our retailers can take all those options back to their customers and help them create what they envision for their homes,” Forbes said. “It really blends beautifully.”

While you’re shopping at the market this July 11-18, you’ll want to make time to see one of the great cooking demonstrations that will be presented each day during the market. The lineup includes a Farm Fresh and Local demonstration by Chefs Chris Hall and Ryan Turner of Local Three in Atlanta. On Friday, July 13, there are demonstrations on Italian and Spanish cooking, skinny summer recipes, and entertaining made simple, and on Saturday, July 14, the program in-

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cludes a demonstration on brunches, recipes from “The Happy Everything Cookbook,” a visit with Chef Curtis Stone, a class on gluten free dishes, and a presentation on wine from the Rioja region of Spain. Then on Saturday, the demonstrations are about Italian menus for your family and summer beverages from the L’EQUIP RPM professional blender. Might be worth a trip just to hang around the demonstration kitchen and hope for samples and photo sessions with the celebrity chefs!

Find out more about AmericasMart at www.americasmart.com. GN

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GOURMET NEWS JUNE 2012

Olympics, Queen’s Jubilee give iconic British foods a boost Retailers looking for a novel summer promotion should consider a creatively designed British table. Principally driven by the 2012 Olympics (July-August), the Queen's Golden Jubilee this year, the Royal Wedding and the hit television program Downton Abbey, British food is enjoying an extra blip in consumer interest.

British Wholesale Imports (BWI), a California-based importer, reports healthy sales for its official London Olympics line.

United Kingdom-themed displays will be up this summer at 300 Cost Plus stores, 200 Fresh & Easy stores and 65 Wegman's, according to Kerry Bamberger of BWI. Among the products doing well are Union Jack-inspired items, chocolate lollies and tins modelled on London's double-decker red buses.

"It's not necessarily all Olympic, but also just fun gift products with great eye appeal on the shelf," said Bamberger.

Other British imports reporting strong interest are Maldon Salt and Colman's Mustard. "It is a massive year for Britain, and for [Maldon Salt]," said a release from Belgravia Imports, the brand's

importer. The brand received a prestigious Royal Warrant this year and celebrates its 130th year of production.

"We have noticed a huge interest in everything British; starting with the Royal Wedding last year and feeding into the Olympics this summer. Consumers have loved talking to us about the connection to the queen," said a representative of Colman's in the U.S., who is promoting the brand for Olympic viewing parties this summer.

GIFTWARE

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Giftware Back-to-School Spending Rivals Winter Holiday Shopping

BY NANCY POWAGA

Back-to-school time brings new products and trends aimed at returning students.

Students from kindergarten to college can benefit from the convenience, functionality and style delivered by back-to-school products. Manufacturers are producing many products to help keep back-to-school time healthy and inexpensive.

In the last few years, parents have made their children scour their closets and desks before buying new jeans, pencils or backpacks, according to the National Retail Federation. Recent NRF surveys have shown that families with children in grades K-12 spent more than $600 on apparel, school supplies and electronics. Last year, total spending on grades K-12 was expected to reach $22.8 billion with K-12 and college spending reaching $68.8 billion— the second biggest consumer spending event for retailers behind the winter holidays.

Across the board, Americans have been packing meals to school and work—not just to make their diets more healthy, but save money, too. A tasty and nutritious lunch is something every student needs in order to thrive. New healthier school lunch standards will make for better meals, but purchasing a daily lunch can add up. Packing a lunch is an excellent way for even the most upscale consumer to eat healthily and on a budget. OXO Good Grips LockTop Containers offer leakproof, airtight, snapping lids. These containers are

compatible with freezers, microwaves, and dishwashers. They are available in 11 sizes from 2 ounces to as large as 12.5 cups.

These largest containers are perfect for sandwiches, leftovers, and snacks.

There are also ways for consumers to add a little vintage fun to their healthy, packed lunches. According to Meryl Rader, Public Relations Consultant for Vandor, consumers are drawn to products that offer nostalgic connection and personal expression. This has been the experience of Vandor, a manufacturer of everyday products featuring legendary licenses. Vandor reported a 36 percent increase in revenues for 2011. The company produces drinkware and stationery featuring iconic figures such as Star Wars characters, the Beatles, Dr. Seuss, Hello Kitty and Marvel Comics. Tom

Russo, Vandor CEO, said, “Retro licensed merchandise had historically been for keepsake use, so we set out to expand into more functional, everyday use items, such as water bottles, travel mugs and recycled shopper totes.”

THERMOS FOOGO KOKUBO EGG SHAPERS Kokubo Egg Shapers transform ordinary boiled eggs into delightful shapes that will add an amusing touch to lunch boxes. Shapes include fish, car, rabbit and bear. To create a fun-shaped egg, while the boiled egg is still hot (watch your fingers!), peel the eggshell, put the peeled egg into the mold and close the lid gently. Immerse the mold in cold water for about 10 minutes. Then open the lid and sneak the shaped egg into a child’s lunch. Instant lunch hero!

Contact Inno-Labs at 620.229.9800 or via www.inno-labs.com

Thermos Foogo Phases drinkware and accessories will add a fun, fashionable flare to this line of children’s products for ages 6 months and older. Tripoli, a gray and green throwback design and Poppy Patch, a strawberry and black floral print, are great for parents looking for an alternative to traditional pink and blue. The vibrant, playfully designed BPAfree drink cups are offered in double wall vacuum insulated stainless steel and in Eastman Tritan copolymer. Foogo drinkware also features three interchangeable lid types that create 24 possible drinkware combinations to grow with your child.

Contact Thermos LLC via www.thermos.com.

Sakar International has launched a collection of Hello Kitty branded kitchen appliances. Consumers can serve up hearty, before-school pancakes from their Hello Kitty pancake maker, or put together an after-school snack with the Hello Kitty ice cream maker, popcorn popper, or cotton candy maker. The college student will appreciate the Hello Kitty dorm refrigerator and microwave oven.

These products come in the distinct Hello Kitty pink color scheme with the global icon decked out in her trademark bow.

College students love soda and Soda Stream, the world’s largest manufacturer, distributor, and marketer or home carbonation systems, can make their habit easier, cheaper and healthier. The Soda Stream carbonates water, to which flavor is added. This is a great alternative to purchasing bottles or cans of water or soda at the store. Sodastream sodamix contains no high-fructose corn syrup or aspartame and is therefore healthier than many store-bought sodas. In addition, SodaStream is both economical and good for the environment, as its reusable bottles cut back on waste. SodaStream soda makers operate without electricity or batteries, making them the perfect appliance for cramped dorm rooms.

For hydration-minded consumers, BZB

skinzz, said the children’s product line is especially relevant to back-to-school time. These children’s water bottles are smaller and have no-lose caps that are always attached. They feature AI film, which keeps liquids fresher longer. The bottles aren’t just for water and juices, Stefel said. Consumers can also pack applesauce and other purees in their kids’ lunches. In addition, many children collect and trade these water bottles for their fun designs.

While the NRF is showing most back-toschool shoppers start early, about a third wait until the last minute.

“For retailers,” said Ellen Davis of the NRF, “it will be important to move merchandise around in the supply chain, when possible, to take advantage of sales peaks as school bells start ringing in different areas of the country.” GN

EVRIHOLDER NESTLÉ PUZZ-L-MUG

ALADDIN INSULATED TO-GO FOOD CONTAINER

The Puzz-L-Mug™ is a super cool item featuring the beloved Nesquik Bunny that doubles as your favorite drinking mug and fun puzzle all in one!

The wall of the mug is divided into four sections, two of which rotate, so they can be twisted and turned until all the levels match up and the Nesquik Bunny graphic is revealed. Puzz-L-Mug is hand washable and made from BPA-free foodsafe plastic. SRP: $3.99

New from Aladdin are the 12-ounce and 24-ounce Insulated To-Go Food Containers that allow you to make your own take-out. Both are double-wall insulated to allow food to stay hotter longer and feature see-through lids. An internal divider allows your lunch items to stay separate. Need to microwave your lunch? Go ahead and zap it, as the microwave-safe container stays cool to the touch.

The containers are leak-proof and dishwasher safe. SRP: $12.99 (24-ounce), $9.99 (12-ounce)

Contact Evriholder Products at 800.975.0335 or via www.evriholder.com.

Products produces Sharkskinzz, a line of eco-friendly folding hydration bottles.

Berry Stefel, Brand Manager for Shark-

Contact Aladdin via www.aladdin-pmi.com.

10

EDITORIAL

GOURMET NEWS JUNE 2012 www.gourmetnews.com

GOURMET NEWS

®

FROM THE EDITOR

WWW.GOURMETNEWS.COM PUBLISHER

W

e write this in between three shows, having come from the National Restaurant Association and on our way to IDDBA* and the Fancy Food Show. The restaurant industry is still struggling to lure customers out of their kitchens, but retail is definitely reaping the benefits of Americans cooking and entertaining at home.

We see this not only in specialty food retail, but in home and giftware. This year’s International Home & Houseware Show was buoyant; in May’s issue we heard about the expansion of the gourmet houseware side of Dallas’ Total Home and Gift Market, and this month we chat with Americasmart ahead of July’s Atlanta International Gift & Home Furnishings Market. Cooking at home saves money and provides creative satisfaction to consumers—and it seems, to retailers as well.

At the Fancy Food Show, we look forward not only to seeing the latest surprises from specialty food makers, but also to viewing the exhibit tracing the specialty food industry’s growth into the idea generator and cultural lens that it is today. Industry pros can reminisce, while young retailers and producers will appreciate the vision, business sense

and crazy determination it took to introduce exotic items like goat cheese, espresso and extra virgin olive oil to the American public. Put that together with the sofi and retailer awards (see page 17), and it is the most exciting three days of the year.

As the specialty industry descends on D.C., just blocks away Congress will be debating the 2012 Farm Bill—a piece of legislation which affects retailers by way of farm subsidies as well as provisions on food stamp use, children’s nutrition and farmers’ markets, all in an election year.

What better reminder that our food system is intimately, inextricably connected?

July also sees possible effectivity of two long-buried regulations: the ban on foie gras in California (already stimulating a sales boom and a rash of all-fois tribute dinners), and certain provisions of the Food Safety Modernization Act (FSMA), the implementation of which is likely to be delayed, but at the moment remains on the books.

Looking ahead, this issue also contains a look at the food carriers and lunch kits that are growing in popularity, not just for kids heading back to school in fall, but their healthy-eating parents as well. Next month we go into

holiday mode, with our supplement on Gift Baskets and an article on food gifts. If you’re a producer, tell us about your new goodies; if you’re a retailer, tell us what you’re looking for.

You can drop us a line here, or look us up in D.C. See you at the Show! GN

Lee M. Oser

SENIOR ASSOCIATE PUBLISHER

BRIEFS Kate Seymour

520-721-1300

kate_s@oser.com

– Rocelle Aragon, Editor 520-721-1300 rocelle_a@oser.com

EDITORIAL DIRECTOR

Lorrie Baumann

* International Dairy, Deli & Bakery Association 520-721-1300 lorrie_b@oser.com

EDITOR

Rocelle Aragon 520-721-1300 rocelle_a@oser.com

CONTRIBUTORS

AJ Flick Nancy Powaga

GRAPHIC DESIGNER

See Brazos Valley Cheese in our Cheese Update, page 30.

Yasmine Brown 520-721-1300 art@oser.com

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Product Wrap-up & Classified Sales Tara Neal 520-721-1300 tara_n@oser.com

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SPECIALTY RETAILERS

GOURMET NEWS JUNE 2012 www.gourmetnews.com

11

Specialty Retailers BRIEFS Caribou Coffee launches summer lines Specialty coffee shop Caribou Coffee Company Inc. has launched six new premium teas and juices and a 64-oz. “Growler” option just in time for summer.

The line includes three permanent flavors: Green Tea Lemonade, Peach Black Tea and Lemon Ginger Pomegranate Juice. An additional three flavors are limited edition for the summer: Berry Black, Mint Lime White Tea and Very Berry Juice. All are available sparkling or still, and can be ordered in the Caribou Growler, a branded container that can be filled with a of drinks, variety including iced tea, still tea and juices.

"We're thrilled to launch our exciting new sparkling beverages," said Alfredo Martel, Caribou’s Senior Vice President of Marketing and Product Management. “We're also happy to introduce the Caribou Growler because it offers another easy way for our fans to stay cool and share their love of refreshing drinks with others." Named for the half-gallon beer jugs currently enjoying a revival due to craft brewing, the Growlers are set to roll out to all Caribou coffeehouses by May 21.

Lindt opens flagship store in landmark NYC building Swiss chocolatier Lindt announces the opening of a flagship Lindt Chocolate boutique in the landmark Rolex building on Fifth Avenue in New York.

"The opportunity to open a Lindt Chocolate boutique in the Rolex building brings two premium worlds together,” said Christine Bullen, Vice President of Direct to Consumer at Lindt USA. “The rich histories and shared Swiss heritage of Rolex and Lindt meet on Fifth Avenue in the most fantastic shopping destination in the world."

The location also reinforces Lindt's premium image, an important marketing point as the brand pushes into ever wider mass market availability.

The 1,245-square foot store features Lindt’s vast array of offerings, as well as Lindt Chocolate Advisors to educate and guide customers through the full Lindt chocolate experience. The new store represents Lindt’s second Fifth Avenue location, and joins nearly 50 retail locations.

Thomas Linemayr, Lindt USA CEO and President, with Stewart Wicht, Rolex CEO and President

NASFT names Outstanding Specialty Retailers of 2012 Five specialty retailers have been named Outstanding Retailers of 2012 by the National Association for the Specialty Food Trade Inc. (NASFT). The awards recognize excellence in customer service, product sourcing, merchandizing, quality assurance and a passion for presenting top-quality food.

The five outstanding retailers are: Caviar & Bananas, Charleston, S.C.; City Feed and Supply, Jamaica Plain, Mass., Eli’s Manhattan, New York City; Mollie Stone’s Markets, Mill Valley, Calif., and Pastoral Artisan Cheese, Bread & Wine, Chicago.

Honorable mentions went to seven retailers: Court Street Grocers, Brooklyn, N.Y.; Gateway Market, Des Moines, Iowa; Farm Basket, Lynchburg, Va.; Formaggio Kitchen, Cambridge, Mass.; Parker and Otis, Durham, N.C.; Toucan Market, Las Cruces, N.M.; and Wagshal’s, Washington, D.C. “This year’s winners share a true commitment to providing premium service, welledited choices of the latest new products, and a deep connection to their communities that are hallmarks of the specialty food industry,” said NASFT President Ann Daw. The awards will be presented during the Summer Fancy Food Show.

Nominations were made by NASFT

members. Retailers with the most nominations were asked to present detailed information, including menus, newsletters, training manuals, customer comments, promotional materials, press coverage and photos. Winners were selected by a national panel of specialty food experts including previous honorees, manufacturers, distributors and editors.

Here are the five winners: Caviar & Bananas: Opened in 2008 by husband-and-wife team Kris and Margaret Furniss, this gourmet market and café features a sushi bar, prepared foods all made on site and a wide-ranging product mix from, indeed, caviar to bananas. Located in downtown Charleston, S.C., the store takes its aesthetic cues from New York City’s top specialty food markets.

City Feed and Supply: This natural foods grocery, café and deli, with two locations, is far more than a purveyor of quality natural foods. Owners Kristine Cortese and David Warner are deeply involved in their Massachusetts community, sourcing local and regional products from small farms and artisan producers. The couple had no retailing experience when they decided to open a specialty food store in 2000.

Eli’s Manhattan: Opened in 1998 by noted merchant Eli Zabar with inspiration from the food halls of Europe, Eli’s Manhattan has become a neighborhood institution on the exclusive Upper East Side. With 20,000 square feet of space, the store is packed with baked goods made on site, prepared foods, fresh fish, aged meat and cheeses and a changing array of the latest specialty foods.

Mollie Stone’s Markets: College pals Dave Bennet and Mike Stone opened their first store in 1986 to bring natural foods to a larger market in the Bay Area of San Francisco. Since then, they’ve expanded to nine locations with more than 30,000 products in the largest units. The retailer is known for its in-store demonstrations and lively social media program to connect with customers.

Pastoral Artisan Cheese, Bread & Wine: With three locations in Chicago, this retailer is known for its carefully edited selection of artisanal foods, including more than 150 cheeses, as well as its Artisan Producer Festival at Chicago’s French Market.

Owners Greg O’Neill and Ken Miller opened the first location in 2004, taking inspiration from years of traveling and living abroad and finding a scarcity of marketdriven shopping at home. GN

Bed Bath & Beyond to buy Cost Plus Inc. Increased specialty food presence expected at home retailer* An expanded specialty food presence is a key goal for Bed Bath & Beyond’s acquisition of retailer Cost Plus Inc., parent company of the internationally-oriented Cost Plus World Market stores.

Announced in mid-May, the all-cash transaction at $22 per share was estimated at $495 million.

“One initiative [over the past two years] was a test of our specialty food departments in a limited number of Bed Bath & Beyond stores. We and Bed Bath & Beyond were very encouraged by the results of these… The tests

showed that our best-in-class product development and sourcing capabilities, which as you know includes our food and beverage businesses, could help generate in-store traffic and sharpen the edge against online retailers,” said Barry J. Feld, Cost Plus CEO, in a letter to employees on the retailer’s website.

“Our successful merchandizing and product collaborations over the last two years have demonstrated that our organizations work well together. … Bed Bath & Beyond expects to grow its food and beverage departments within its stores.”

Cost Plus-branded specialty food minishops-within-a-shop have proven successful in three BBB locations. As some industry ob-

servers have pointed out, specialty food will also encourage more frequent visits from Bed Bath & Beyond’s kitchenware-oriented clientele. (It is easier to sell more fancy cocktail snacks than cocktail glasses, for example.)

With the acquisition, Bed Bath & Beyond joins the many retailers making big moves into food, from department stores to discounters and drugstores.

The acquisition is expected to close by late August, with Cost Plus’ senior leadership and management expected to stay on. New Jerseybased Bed Bath & Beyond also gains a West coast corporate presence through Cost Plus, which is based in Oakland with stores heavily concentrated in California and Texas. GN

The Meat House announces franchise expansion plans National butcher shop franchise The Meat House has announced plans to add 15 stores by end-2012, adding to its existing 29 locations in 10 states and broadening its stock to ride the growth in sophisticated home cooking.

According to its website, the company seeks experienced multi-unit operators with the capacity to open about 10-15 locations per market. Average total investment is between $498,800 and $705,300 per location, excluding franchise fees and royalties.

Capitalizing on the $70 billion retail meat market, The Meat House plans a total of 70 to 80 stores by end-2013, and a total of 200 locations in the next five years. Its core offering is expertly butchered pre-

mium, all natural and organic meats, chicken and seafood.

“The Meat House has become the modern revival of the neighborhood butcher, offering customers a superior level of personalized service and satisfaction of bygone days,” said Jason Parent, Co-Founder.

“We wanted to recreate the strong sense of community that the neighborhood butcher shops used to provide by working closely with local vendors and organizations.” At least 30 percent of the products sold are sourced from local vendors.

“Many people are on tight budgets these days. Staying home and cooking a gourmet meal has become the new 'going out'," said Justin Rosberg, the company’s other co-

founder. “Our goal is to make The Meat House a one-stop shop for all of our customers' gourmet and everyday food needs.”

Contrary to its name but consistent with that goal, The Meat House stocks items ranging from appetizers to bread to dessert, including pastries and cheeses.

A selection of craft beer and more than 200 wines further appeals to the meatbuying demographic.

The Meat House is the brainchild of Parent and Rosberg, lifelong friends who were managers for Weathervane Seafood Restaurants during that company's franchise launch. The first Meat House opened in Portsmouth, N.H., in 2003, with the franchise launching in 2008. GN

12

GROCERY & DEPARTMENT STORES

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Grocery & Department Stores Safeway, Whole Foods top Greenpeace seafood sustainability report Retailers are first two to reach top rank in report’s six-year history In the sixth year of its seafood sustainability report “Carting Away the Oceans,” environmental group Greenpeace acknowledged significant progress made by U.S. grocers in 2011, including the top two highest ranked, Safeway and Whole Foods.

“Through varying combinations of progressive policy development, public sup-

port for conservation measures, and the elimination of unsustainable seafood inventory items, Safeway and Whole Foods have transformed themselves into undeniable leaders within the industry. Although the two retailers are extremely different in business model, consumer demographic and size, they have each found ways to excel in their promotion and adoption of sustainable seafood,” said a post on the organization’s blog.

Particularly, both retailers had chosen

more sustainable sources for their privatelabel canned tuna products—an often-forgotten but hugely significant area for U.S. seafood consumption.

Overall, the report notes huge progress in U.S. seafood sustainability, but points out areas of improvement such as the continuing sales of “red-listed” (unsustainably fished) species by various retailers, including all the top scorers.

The complete report can be downloaded at www.greenpeace.org. GN

PCC Natural Markets begins turning food scraps into organic fertilizer Pilot program uses organic, sealed harvester for groceries, institutional cafeterias.

PCC Natural Markets (PCC), the nation’s largest member-owned grocery retailer, is testing a solution to the mountains of food scraps being discarded daily by U.S. groceries.

The retailer has selected its Issaquah, Wash. store as the site for its first on-site food scrap “harvester,” a partnership with Washington clean technology firm WISErg Corporation.

The two-step process includes an odorless, sealed harvester that grinds the food scraps, as well as a finishing process that results in an organic liquid fertilizer with bio-stimulatory effects, called WISErganic. The fertilizer is then available for sale to PCC customers in all nine of the market’s locations.

“The WISErg Harvester enables businesses like ours to turn the problem of food scrap disposal into an opportunity for our communities and the environment,” said Tracy Wolpert, PCC’s CEO. The technology allows grocery stores to lower their carbon footprint by significantly reducing the volume of food scrap waste that must be transported offsite by truck.

The innovative harvesting technology has been quietly on-site for six weeks and continuous digital monitoring and feedback confirms that the harvester performs well. The base fertilizer has also been subject to early testing at Washington State University, and the goal to produce an organic fertilizer with bio-stimulatory effects that can compete on cost and efficacy with consumer-oriented synthetics appears within reach. The fertilizer also improves soil health, unlike petroleumderived synthetics.

The Environmental Protection Agency (EPA) estimates that approximately 100 billion pounds of food is wasted each year in the United States. Food that gets thrown out accounts for almost 34 million tons of the solid waste generated in the United States; less than 3 percent of that food waste is recovered.

The biggest single element of this waste stream is “organics”, the term used by regulators to describe food scraps and compostables, according to a 2009 study by the Washington State Department of Ecology. Food scraps retain large amounts of nutrients. Recovering those nutrients and turning them into fertilizer helps solve a serious environmental problem.

Headquartered in Seattle, PCC Natural Markets is a certified organic retail cooperative with nine stores, annual sales of $161 million and an active membership of 46,000 households. GN

Harris Teeter updates mobile phone app Harris Teeter has released an update to ht mobile, significantly changing its mobile application, both improving existing functions and introducing new features to make it easier for shoppers to use their smartphone to organize their grocery shopping.

Harris Teeter launched its first version of ht mobile April 2011, and it included a collection of tools to allow customers to shop using their smartphone. ht mobile gave users the option to create shopping lists on their mobile device, view personalized eVIC offers, browse the company’s weekly ad and find Harris Teeter stores. With the latest version released today, Harris Teeter built upon its existing ht mobile platform and enhanced features like the shopping list but also introduced new features to make the application more user-friendly

and accessible for shoppers.

The newest version of ht mobile shows vast improvement to not only the visual aspects of the application, but the technology behind it as well: • Updated shopping list, offering access to personalized e-VIC specials and Favorites, the ability to save e-VIC coupons, barcode scanning technology and auto complete search capabilities • Enhanced store locator, adding GPS technology and driving directions • Ability to view your list offline • Seamless integration with your desktop shopping list • Text message notification and ability to pre-order subs and sliced meats and cheeses in select stores • Ability to refill or transfer prescriptions using a Harris Teeter pharmacy

The company is also committed to the evolution of ht mobile and will continue to add new features, including a recipe function that allows shoppers to choose a specific recipe through ht mobile that will then automatically populate the shopping list when instructed.

To learn more about navigating ht mobile, please watch an informational video about the application and the features available by visiting harristeeter.com.

If you do not have ht mobile, please help us achieve 100,000 downloads by downloading it for free from either the iPhone App Store or Android’s Google Play Market. Also, if you are logged in and use the ht mobile app between May 9th and June 5th, you could win $200 in Harris Teeter gift cards. For more information, visit harristeeter.com. GN

BRIEFS ALDI to enter Houston market by spring 2013 Discount grocer ALDI, known for offering quality store brands at low prices, is preparing to enter the Houston market with 30 new stores over the next three years.

The first ALDI stores in Houston will open in the Spring of 2013, with more than 10 new locations. The retailer currently has 37 stores in Texas, most in the Dallas/Fort Worth metro area. The new stores are expected to bring 400 jobs and an investment of over $100 million into the Houston community.

The Houston stores will feature higher ceilings, improved natural lighting and environmentally friendly building materials, such as recycled materials and energysaving refrigeration and light bulbs, offering customers a simple and easy-to-navigate shopping experience.

Customers can expect to find more than 1,400 of the most frequently purchased fresh produce, fresh meats and high-quality grocery items under ALDI exclusive brands at up to 50 percent less than traditional supermarkets (according to the store’s price comparison).

According to ALDI, these savings come from smart practices such as a smaller store footprint, open carton displays and encouragement of customers to bring their own shopping bags.

A grocery retailer that has grown without merger or acquisition, ALDI opened 75 stores in the United States in 2011 and plans to open more than 80 stores in 2012.

Maristella’s Fine Foods seafood arancini in 250 new retail locations Seafood company Maristella’s™ Fine Foods has reached agreements with several regions of Whole Foods Markets, Market Basket and Kings to carry their line of authentic Sicilian seafood arancini.

Inspired by an old family recipe, the arancini are made from arborio from the Po Valley in Northern Italy; a three cheese blend, peas, all natural herbs and seafood. The new line will be sold in over 250 new locations throughout the United States.

“We have seen an overwhelming response from retailers and consumers. We are extremely excited to be partnering with such fine retailers,” said Robby Brandano, Maristella President and CEO. During the 2011 International Boston Seafood Show, Maristella’s arancini emerged from a field of more than 100 entries to be one of eight finalists for best new retail product. The line is available in five varieties, using wild-caught crab, salmon, scallops, lobster and shrimp.

The company also produces frozen seafood pot pies in four gourmet flavors.

GOURMET NEWS JUNE 2012 www.gourmetnews.com

SPECIALTY DISTRIBUTORS & BROKERS

13

Specialty Distributors & Brokers BRIEFS Whole Foods adds LaPiana products in two regions Italian Foods Corp. announces new La Piana™ distribution in Whole Foods Northern California and South Pacific regions.

Distribution is handled respectively by Renaissance Specialty Foods of South San Francisco and Kehe Distributors of Romeoville, Ill. “Whole Foods Northern California region, which includes northern Nevada, has added La Piana Grilled Cipolline Onions, pasta sauces and bruschetta toppings,” said Francesca Lapiana-Krause, Sales Director.

The small, flat cipolline borettane onions (9.9-oz. jars, SRP $7.49) are imported from northern Italy. Their natural semi-sweet flavor is intensified by grilling, and then lightly flavored with spirit vinegar, garlic, parsley and chili pepper. Also approved are La Piana pasta sauces (17.6-oz. jars, SRP $6.49), and bruschetta toppings (10-oz. jars, SRP $6.99.)

The South Pacific region (southern California, Arizona, southern Nevada and Hawaii) has approved four La Piana Stuffed Pastas.

Produced by a three-generation, family-owned business near Milan, the line of seven stuffed pastas is shelf stable for 18 months (1-lb. box, SRP $6.29 to $6.99).

The North American distribution arm of Alimentitalia of Trento, Italy, Italian Foods Corp. imports traditional regional delicacies from across Italy for American home cooks. Products are available through Whole Foods, Dean & Deluca, The Fresh Market, Central Market and Hiller’s Market as well as hundreds of specialty stores nationwide.

The Fresh Market adds Joia All Natural Soda Joia’s distribution now up to 115 stores in 21 states Joia, a line of all-natural sodas that was named

by BevNET as Best Carbonated Beverage of 2011, in May announced that its sodas will be carried in The Fresh Market stores. The specialty grocery retailer has more than 100 stores throughout the Southeast, Midwest, Mid-Atlantic and Northeast.

“The Fresh Market constantly researches and seeks out the highest quality, best tasting products available, and we have a longstanding reputation of introducing unique new products like Joia to the market,” said Mathis Martines, Grocery Coordinator for The Fresh Market. “We know our customers will love Joia’s distinct and refreshing flavors, enticing aromas, and highly attractive presentation.”

Developed by Minneapolis-based Boundary Waters Brands, Joia features crafted blends that create unique layers of intensely fresh flavor. Its four distinctive varieties are Grapefruit, Chamomile and Cardamom; Lime, Hibiscus and Clove; Blackberry, Pomegranate and Ginger; and Pineapple, Coconut and Nutmeg.

Joia is free of any preservatives, caffeine, sodium and gluten.

UNFI sets up charitable foundation United Natural Foods Inc. (UNFI), the leading national distributor of natural, organic and specialty foods and related products, has announced the establishment of a charitable foundation committed to supporting healthy, sustainable and organic food systems. UNFI Foundation is set to launch on August 1, 2012.

The foundation will work to fund nonprofit programs in areas such as sustainable agriculture and organic farming, as well as initiatives designed to increase organic food production and consumption. The foundation will also seek to fund educational programs to enhance awareness of the benefits of healthy food choices.

Heading the foundation will be Melody Meyer, Vice-President of Global Initiatives for UNFI’s subsidiary Albert’s Organics.

Meyer has been named Executive Director

of the foundation and will serve on its board along with Steven Spinner, UNFI’s President and CEO, Michael Funk, UNFI’s Chairman of the Board, Thomas Dziki, UNFI’s Senior Vice President, Chief Human Resource and Sustainability Officer, and Lisa Madsen, UNFI’s Director, Sustainability & Philanthropy, Internal Communications.

UNFI has a long history of proactive support of sustainable agriculture and organic farming, labeling campaigns and nutritional education. The company has supported the Organic Trade Association, the Non-GMO Project, Organic Farming Research Foundation, Eco-Farm Conference, Mid-West Organic Sustainable Education Services and Vitamin Angels.

Beginning August 1, 2012, the foundation will accept mission-specific grant applications from eligible U.S.-based

501(c)(3) organizations. The board expects to begin approving grants later this year. Preliminary information is available at www.unfifoundation.org and application guidelines will be updated later this year.

The foundation can be contacted at info@unfifoundation.org.

“The establishment of the foundation speaks to UNFI’s core values,” added Meyer. “This initiative provides another wonderful opportunity for UNFI to make a meaningful difference, right at the beginning, where it counts. Everything we do starts at the farm.”

UNFI carries and distributes more than 60,000 products to more than 23,000 customer locations throughout the United States and Canada. It was ranked by Fortune in 2006—2010 and 2012 as one of its “Most Admired Companies.”. GN

New site launches to provide retailers with wholesale, single-case daily deals Mid-May saw the launch of startup business-to-business website Wholesaily, which offers Groupon-like daily deals to registered trade buyers on specialty food products.

The site is b2b exclusive, meaning the deals are available only to specialty retailers, gift basket companies, and online retailers.

Each day, Wholesaily features one unique gourmet/specialty food product at a heavy discount—comparable to distributor pricing—but allows buyers to order at single-case quantities instead of the industry-standard pallet minimum for such price points.

The creator of Wholesaily, Ryan Montague, is a long-time specialty food entre-

preneur formerly with FoodLaunch, SellGourmet and GourmetFoodMall.com.

“The specialty food industry has been slow to adopt eCommerce and online technology, especially when it comes to the wholesale trade. My goal is to change that by giving wholesale buyers a fun, new way to find exciting products, and then provide them with a cost-effective way to buy and sell those products for the first time,” said Montague in a prepared statement. “The wheel hasn’t been re-invented here; just think of it like Groupon, Woot, or Gilt meets the Fancy Food Show.”

At press time Montague was finalizing

vendor selection for May, and accepting product submissions for features in June and Q3.

Specialty food producers who wish to offer deals can apply in a few simple steps online. Producers go through a review process to ensure product quality, establish pricing and terms, and verify inventory levels available.

Registration is free for retailers and wholesale buyers. Members will be notified of new deals via email, Facebook, Twitter and RSS. A mobile app is in development as well. More information can be found on www.wholesaily.com. GN

3Gyros healthy salad dressings to roll out in United States Canada’s Essex Angel Capital Inc. announces that 3Gyros Inc., one of the companies in its portfolio, has begun a U.S. market launch of their complete line of full-flavor zero-calorie, fat-, sugar-, gluten-, and dairy-free and low-sodium salad dressings. Sales of the uniquely packaged dressings are being handled by sales management company Diversified Sales Team (DST) of Heath, Texas.

The dressings are already in supermarkets in Texas, Alabama, Oklahoma and other parts of the South and Southwest, but will now be promoted in stores throughout the Southeast and Midwest, including Minnesota, Illinois and Indiana, as well, with the East and West coasts in the second stage of the rollout.

DST, which represents brands as Beaverton Foods, Olde Cape Cod, Mrs. Renfro’s, and Allegra, is working with brokers C.A. Fortune & Co. and Chandler Food Sales, and distributors KeHE Foods. The dressings are carried by such chains as Meijer’s,

Central Markets, and Hannaford’s. In Canada, the line is in Sobey’s and Loblaw’s, among many others, through ID Foods and First National Broker.

DST President Steve Wilkerson reports that initial U.S. response has been excellent. “I have not launched a product that has gone over as well as this for a long time.

3Gyros salad dressings are really creating excitement,” he reported. “The packaging is incredibly eye-catching, there’s a whole lifestyle program behind the line, and it’s got all the qualities-low fat, gluten free, sugar-free, among others, that many people are looking for today for healthy eating.

There are too many horses pulling this wagon for this not to succeed.”

“Packaging is key in the specialty food business,” said James Zografos, Category Director for KeHE Distributors. “In the absence of national media campaigns to create consumer trial, the package must convey an instant message to the con-

sumer. 3Gyros does this better than most products that I’ve seen.”

3Gyros salad dressings are not only zerocalorie, but also fat-, sugar-, gluten-, and dairy-free, as well as low-sodium, making them suitable for all weight loss, diabetes, celiac disease, heart disease and lactoseintolerance diets. The products are packaged in a distinctively shaped bottle that is shrink-wrapped in the bright 3Gyros label.

The line’s flavors include Ranch, Caesar, Italian, Balsamic, Mango Flavored Vinaigrette and Mediterranean.

According to 3Gyros’ President and CEO, Thanos Zikantas, “3Gyros salad dressings are well positioned for complete penetration into the U.S. market. A long and profitable relationship between 3Gyros and DST, along with the brokers and distributors they work with, will be essential in increasing the availability of these innovative products to American consumers.” GN

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SUPPLIER BUSINESS

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Supplier Business Fresca Foods adds two contract manufacturing customers Love Grown Foods and Boulder Ice Cream move production to natural foods manufacturer Leading contract manufacturer Fresca Foods Inc. has signed on two new customers, fast-growing Colorado-based brands Love Grown Foods and Boulder Ice Cream. The two natural food brands will partner with Fresca Foods for its turnkey manufacturing services, from ingredient purchasing to delivery of finished goods.

Fresca Foods helps second-stage natural food brands by managing all aspects of the manufacturing process for them, freeing the businesses to focus on growth. For Love Grown Foods and Boulder Ice Cream, two companies that are rapidly expanding during a down economy, Fresca’s end-toend supply chain management will allow it to devote additional time and capital to the business of building the brands.

Love Grown Foods is a Denver-based natural foods company started in 2009 by Maddy D’Amato and Alex Hasulak, a young couple who launched the company after graduating from university. In just three years, the number of stores selling their product jumped from one to more than 3,000, including leading retailers such as

Kroger, The Fresh Market and Whole Foods Market.

“We’re thrilled to transition our manufacturing to Fresca,” said D’Amato. “Our partnership with Fresca will allow us to focus on marketing, sales and our school nutrition programs, which are the best ways we can spend our time to continue the company’s growth. We’re very happy to work with a partner who understands our needs and will be there to grow with us.”

All-natural, super-premium ice cream company Boulder Ice Cream began in 1992 and has become a leading natural and organic ice cream brand in the Rocky Mountain region, with distribution into natural food stores, grocery stores, restaurants and scoop shops across eight states. Boulder Ice Cream also makes sorbet, gelato and frozen yogurt under the Sorano Gelato and Yoki Bliss brands.

“We’ve been able to build a strong following of retailers and consumers over the years,” said Scott Roy, CEO of Boulder Ice Cream. “Now, we are at the point where we want to grow outside of our home market.

Fresca can help us do that. Their purchasing and manufacturing systems will give us the ability to [continue to] consistently

deliver a high-quality product. Now I can focus on selling, which I really wasn’t able to do before because manufacturing took up so much of my time.”

Fresca Foods works with established high-growth brands that are ready to take their business to the next level. During the nearly 20 years Fresca has been in operation, the company has consistently delivered on its commitment to provide high-quality natural and organic food products on time and in full. That consistency and level of service has helped Fresca achieve annual revenue increases of more than 45 percent each of the past nine years.

“Many brands we work with are experiencing exceptionally high demand for their products, but they simply can’t scale their operations to meet that demand,” said Liz Myslik, executive vice president of Fresca Foods. “What we provide is the manufacturing platform that delivers consistency and peace of mind, so customers like Love Grown Foods and Boulder Ice Cream can focus on attracting more and more customers for their products.”

Founded in 1992, Fresca Foods is based in Louisville, Colo. All of its facilities are 100 percent wind powered. GN

U.S. grown Peppadew soon to be available via USDA grant Peppadew Fresh LLC has announced that it will soon begin growing Peppadew® Goldew fruit on its farm in Morganville, N.J., and processing the fruit locally under the U.S. Department of Agriculture’s “Jersey Grown” program.

Peppadew Goldew fruit are part of the unique Peppadew family of pepper products.

Discovered growing wild in South Africa about 15 years ago, the peppers are popular in supermarkets, on menus and as a branded ingredient in select specialty foods.

Until now, however, all Peppadew has been grown and processed in South Africa.

“This effort to bring a new agribusiness to the U.S. was made possible by a Value Added Working Capital Grant from the

USDA,” said Pierre Crawley, President of Peppadew Fresh LLC. “We started growing the fruit on our farm, and will work with other New Jersey farms as demand grows. Consumers want locally grown products, and growing Peppadew Goldew fruit in New Jersey will enhance the appeal of our products.”

The company will use area food plants, including the Rutgers Food Innovation Center, to process and package the fruit.

A launch event in April was attended by USDA Rural Development New Jersey State Director Howard Henderson and New Jersey Secretary of Agriculture Douglas Fisher.

Both stressed the importance of developing value added farm products because of the

positive economic impact—for the farms as well as for the surrounding communities.

The Value Added Producer Grants are an important part of the effort to help farmers shift to value added products and promote these products. “This $259,625 grant will promote small business expansion and entrepreneurship by providing Peppadew Fresh LLC with access to capital, technical assistance and new markets for the fruit,” Henderson said.

“We are pleased to work with USDA Rural Development and Rutgers in assisting Peppadew Fresh in one of New Jersey’s newest agricultural product launches,” said Fisher. For more information, visit www.peppadewfresh.com. GN

Hain Celestial announces corporate HQ expansion Leading organic company The Hain Celestial Group Inc. will be expanding its international corporate headquarters in Nassau County, relocating its existing 250 Long Island-based employees and creating more than 100 new jobs over the next 10 years.

With tax incentives provided by the State of New York, Empire State Development and Nassau County, Hain Celestial has committed to investing $10 million as part of its office relocation and expansion.

“The expansion of Hain Celestial means an industry-leading business and almost 400 jobs will stay right where they belong on Long Island,” said New York Governor Andrew M. Cuomo.

“Nearly 20 years ago, I founded Hain Celestial as a start-up company on Long Island with a handful of employees. By 2001 we had 120 employees and over $400 million in sales when we moved to our present location. As a proud resident New Yorker, I am pleased to be increas-

ing our commitment to the region with the expansion of our international corporate headquarters complete with state-of-the art sustainable features,” said Irwin D. Simon, Founder, President and CEO. The decision to invest in New York State followed stiff competition from other states for Hain Celestial’s business. Hain Celestial employs approximately 4,000 employees worldwide, with approximately 1,200 in the United States. GN

BRIEFS TW Garner products to go to Canada TW Garner Food Company has partnered with two firms to bring greater visibility in Canada to its top-selling hot sauce, wing sauce, salsa and tortilla strips.

Acosta Sales and Marketing Canada, an arm of the U.S.-based outsourced sales and marketing agency, will serve as broker for the Texas Pete® line of hot sauces and condiments and the Green Mountain Gringo line of salsas and tortilla strips. Thomas, Large & Singer Inc. (TLS) will manage distribution logistics.

Initially, Canadian consumers will be able to buy the 6- and 12-oz. versions of the original Texas Pete Hot Sauce, the 6-oz. Texas Pete Hotter Hot Sauce, and the 6-oz. Texas Pete Garlic Hot Sauce. Other products will be added as demand and distribution grows.

Products will initially be available along both Canadian coasts, as well as in Ontario and Quebec. Mail order will continue to be available from the company’s websites.

North Carolina-based TW Garner is famous for its Texas Pete Hot Sauce, the No. 3 brand of hot sauce in the United States. In 2010, Green Mountain Gringo® Salsa was named best overall salsa by Epicurious, among 20 retail salsas that were tested.

German bakery Carl Brandt marks 100th anniversary The Carl Brandt bakery of Hagen, Germany, renowned for its crispy Zwieback rusk bread, celebrates its 100th anniversary this year.

Among the new products is Brandt MicroMinis, designed for contemporary snacking tastes. The bite-sized pieces of Zwieback come in three versions (sesame clusters, cocoa or shredded almonds) and are packaged in a snacking-oriented cardboard canister, with a clear window to allow consumers to see inside.

A third generation, family-owned company, Carl Brandt is regarded as the No. 1 manufacturer of Zwieback worldwide and stands No. 2 in the demand for its liqueur filled pralines.

Distributed in the United States since 1989, Carl Brandt products have high acceptance in specialty food stores, supermarkets, ethnic and deli stores. as well as for gift basket arrangements.

Sierra Soup

Sticky Fingers

Bakery on Main

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SEE PAGE 21

SEE PAGE 24

SUPPLEMENT TO

June 2012

GOURMET NEWS

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Gluten Free Foods 2012 UPDATE

I N D U S T R Y

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GLUTEN FREE FOODS

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Gluten free comes into its own By now anyone in food retailing is aware of the gluten free retail explosion. The retail gluten free food market has grown to an estimated $6.1 billion in 2011, according to leading research firm Mintel. Food conglomerates like General Mills, Frito-Lay and store brands have entered the market, ensuring that even the smallest supermarket will carry some gluten free items. Independent gluten free only stores have been opening around the country.

Gluten free shoppers are a coveted market. They understand the cost of quality and tend to be loyal, buying large quantities and returning frequently to stores and restaurants where they can relax and feel “safe.”

Many retailers, especially in the natural sector, are old hands at promoting gluten free. How can specialty retailers new to the game catch up?

“They can make it easy for their customers to find gluten free foods—think like a consumer—and every so often, simply ask them what [foods] they’re missing,” suggested Joel Warady, Chief Sales and Marketing Officer for Enjoy Life Foods, which has been making foods free not only of gluten but of the eight most common allergens for nearly 10 years.

For example, PCC Natural Market in the

Northwest conducts store tours to assist newly gluten free customers and their families in shopping for a gluten free diet.

Cooking classes, clear signage throughout the store (on shelf tags but also overhead) and highlights in the weekly ad material are all helpful.

So is sampling. “During our initial launch, we sampled our gluten free products more frequently because of [people’s] perception that the gluten free version is never as good as the ‘originals’,” said a representative of Stonewall Kitchen, which launched its line in 2011 to considerable success. “Many people were amazed by the flavor, texture and quality of the finished product. The stores saw higher sales for these products then when we sampled traditional mix. Even people without gluten intolerances were purchasing them.” The sampling is less frequent now that the line is established.

One often-forgotten aspect of store operations is the prepared foods department, which offers huge potential for retailers who can gain gluten free shoppers’ trust. But this is not a simple matter. Prep and service stations and utensils must be rigorously separated to prevent crosscontamination, and staff trained not only in preparing gluten free food but in

answering customers’ detailed questions.

The National Foundation for Celiac Awareness (NFCA) provides such training, both to restaurants and to retailers like Whole Foods. According to its Founder and President, Alice Bast, the organization has seen a huge increase in training requests as retailers become more aware of the huge potential market of gluten free shoppers.

“Deli meats and cheeses are not so hard to train for,” said Beckee Moreland of the NFCA. “But bread is still the biggest challenge.” Hidden gluten areas to be aware of, Moreland said, are traces of breadcrumbs, soups, soy sauce and salad dressings, and beer in batter or cooking sauce. The foundation has specific gluten free training programs not only for foodhandling staff, but also in-store dietitians— increasingly common at upscale groceries—and even pharmacists.

Elsewhere in the store, the coffee bar is another potential sales point for gluten free baked goods. “Our 2-cookie pack is popular in store coffee bars, where they want to offer gluten free options without having to make them in-house,” said Nairy Balian of Arnabal International. The company’s almond cookies come in a variety of flavors, including rose, blood orange and a chocolate flavor that is popular for making gluten free ice cream sandwiches.

How gluten free is gluten free?

Retailers’ employees must also be up to speed on another important issue: gluten free certification.

Later this year, the Food & Drug Administration expects to issue its long-delayed

Courtesy of Fresh & Easy

gluten free labelling standard, which will define just how much gluten can be allowed for a food to make the claim. This is expected to be set at 20 parts per million, which is very achievable and in fact higher than many in the industry.

The setting of the standard will also force a reckoning among some manufacturers—including big brands—which label their products gluten free but have not had the claim independently, thirdparty certified.

“We’re seeing more-and-more “free of” claims (examples: free of preservatives, free of artificial colors, gluten free, dairy-free, etc.) as a big forward trend,” said Karen Duester, a food labelling and

Continued on PAGE 20

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GLUTEN FREE FOODS

GOURMET NEWS JUNE 2012

GF is our BFF What do you get when you add sprouted seeds, grains and beans to a tortilla chip?

A Way Better Snack! Bursting with simple goodness because we’ve unlocked the powerful nutrients found in germinated (or sprouted) ingredients. Still good and crunchy. Still great with salsa. Just better for you.

We offer six varieties: Simply Sunny Multi-Grain, Simply Unbeatable Blues, Simply Sweet Potato, Simply Beyond Black Bean, Simply So Sweet Chili and No Salt Naked Blues. Once you try them we think you’ll agree…they’re

Way Better!

• Certified gluten free • Non-GMO Project Verified • Vegan • Certified Kosher • Excellent Source of Whole Grains • Low Sodium • NoTrans Fat, Artificial Colors, Flavors or Preservatives Sales are sprouting all over the country!

Contact janinevans@livebetterbrands.com or visit www.gowaybetter.com and find out why.

Sweeten up your gluten free lifestyle At Sticky Fingers Bakeries, we know scones. Since 1987, we've been offering a premium line of all-natural scone mixes that are incredibly easy to make and impossible to resist. Our gluten free scone mixes carry that same commitment to quality. Our products are certified under the supervision of the Gluten Free Certification Organization (GFCO), and produced in accordance with the standards set by the GFCO. GFCO takes away the worry for both food companies and customers by holding products to high inspection standards based on scientific research.

Sticky Fingers gluten free products are produced in a gluten free facility using only Kosher-certified, GFCO-certified, all-natural ingredients. Enjoy the delicate, crumbly texture with just a touch of sweetness that our product offers. A gluten free product with the quality and taste you expect from our 25-year reputation. With four varieties (Original, Wild Blueberry, Meyer Lemon and Apple Oat), there's a flavor for every taste.

For information on Sticky Fingers Bakeries' new gluten free line, call 800-4585826, email sales@stickyfingersbakeries .com or visit www.stickyfingersbakeries.com.

Mariah's Chow Chow Relish This is the all-natural, gluten free gourmet relish with the flavor of fresh vegetables and subtle spices, combined into a savory, southern relish—with a dash of grandmotherly love. Revisit the days when Grandma served it with turnips, mustard greens, string beans and peas and everything tasted so delicious. Don’t forget the cornbread! Also an excellent glaze for cooking chicken, pork, salmon and swordfish, a healthy addition for sandwiches and makes hot dogs and hamburgers a special treat. Mariah’s relishes are excellent food enhancers and an everyday staple for most of your cooking needs, giving flavor to meatloaf, egg, tuna and potato

salads. Delicious as a cream cheese dip or served alone with crackers or chips.

Mariah’s Chow Chow Relish is made with no artificial ingredients and no preservatives, plus it’s low in sodium. They use only the finest vegetables, and never water their relish down. Mariah’s Chow Chow relishes come in 12 oz. (340 g) jars with four distinct delicious flavors: Sweet & Mild, Sweet & Spicy, Sweet & Hot and Hot-Hot-Hot. SRP is $7.99.

Mariah’s Chow Chow Relish. It’s not just a relish. It’s a relationship.

Contact Southern Relishes LLC at 203701-0983 or visit www.mariahsrelish.net.

GOURMET NEWS JUNE 2012 www.gourmetnews.com

GLUTEN FREE FOODS

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Fondarific: We make the fondant, you add the flair!

Serve the huge gluten free wedding and custom cake market with Fondarific, the company that has revolutionized the fondant world with its 14 gourmet flavors and 13 brilliant colors.

Fondarific introduced the first, original buttercream fondant on the market. Its creamy, smooth texture has that “melt in your mouth” feel. The flavor speaks for itself. We sell nine fruit flavors, along with coffee mocha and peppermint. We have just added Almond to our list of traditional flavors, including Vanilla and Chocolate.

The pliability is exceptional. Fondarific goes 50 percent further than other leading brands. Great for the beginner, as well as for the professional with unlimited work time. No more worries about cracking and crusting. Fondarific dries firm, not out. It drapes and corners beautifully. Little or no powdered sugar is needed on the work surface and it won’t stick!

Use Fondarific on cakes, cupcakes, cookies and as candy centers. Simply put,

Fondarific will save you time and money.

It has a two-year shelf life, allowing you to purchase larger quantities at lower prices.

Also available: Sculpting Chocolate and Gum Paste.

Fondarific is SQF-Certified and gluten free. For information, call 912-232-4410, email info@fondarific.com or visit www.fondarific.com.

Crunchies Food Company Meet the ever-rising demand for gluten free snacks with Crunchies, the natural snacks that provide a sweet or savory crunch without a trace of gluten.

Crunchies Food Company LLC was established in response to the dearth of good-tasting yet truly healthy snacks. The company sought to develop a line of pure foods that would blend the taste and crunch of a potato chip, but be completely free of the preservatives, added sugar, trans fat and excessive sodium so prevalent among snack foods.

The result was Crunchies freeze-dried fruits and vegetables: a breakthrough product which has proven hugely appealing to everyone from school children to seniors.

The snacks are produced by placing individually frozen fruits and veggies in a refrigerated vacuum chamber that removes up to 97 percent of moisture. This assures consumers of a unique crunchy treat that retains virtually all of its nutrients and enzymes (unlike conventional heat drying methods), while still maintaining its shape and intensifying flavor. Crunchies have no added sugars, no preservatives, are non-

GMO, vegan, Kosher and Made in the USA. The brand has fruit, organic and veggie lines, as well as single-serving Munch Paks. Seven new veggie items and four new veggie Munch Paks are set to be introduced this year.

Visit www.crunchiesfood.com or call 888-997-1866 to learn more.

Euforia cakes: thousand-layer cake goes gluten free Rarely do I come across gluten free products that are true standouts and Euforia cakes are definitely among the select few... a luxurious gluten free experience.— MichaelDe Cicco-Butz, Gluten Free Mike Exotic spice cakes are a Dutch-Indonesian tradition, often called kue lapis, lapis legit or spekkoek. Dutch baking techniques and aromatic Indonesian spices create the signature texture and flavors. Served on holidays or as a dessert for the Dutch-Indonesian feast rijsttafel, it is a great complement to tea, coffee or wine. A slice of luxury that happens to be gluten free.

Kartika’s Kitchen, based in Tucson, Ariz., creates this flourless cake using only all-natural ingredients: egg, butter, sugar, milk, spice or vanilla and salt. Available in three flavors (spice, vanilla and lemon); as whole cakes roulades (two sizes of each) or individually-wrapped 1 oz. slices (12/box). Also check out our cadeau gift boxes, individually-wrapped slices pack-

aged with premium organic tea or coffee.

No preservatives are used.

Flavors and fillings can also be customized to create a gluten free dessert that is unique to your gourmet store, specialty tea or coffee bar. For inquiries, visit www.euforiaconfections.com/wholesale, email or call 520-305-9289.

Robert Rothschild Farm offers delicious gluten free products Robert Rothschild Farm offers delicious gluten free products that represent approximately 85 percent of their product offering. Many consumers have health concerns that prevent them from eating food with gluten. Having a dietary restriction should not mean that the consumer cannot eat flavorful and desirable food.

Robert Rothschild Farm is pleased to offer a variety of gourmet products that will help the consumer enjoy a tasty meal that is suitable for his or her gluten intolerance.

During the product development process, Robert Rothschild Farm explores ways to allow new products to be gluten free. All of their new gourmet spreads launching at this year’s Summer Fancy Food Show are gluten free, along with allnatural and kosher. These versatile spreads include Fire Roasted Mediterranean Vegetable Spread, Hot Pepper Sour Cherry Ginger Spread, Artichoke & Aged Parmesan Spread, Balsamic Caramelized Onion Spread and Smoky Fig & Roasted Garlic Spread. These gourmet spreads offer incredible taste and convenience to enhance any dish.

Robert Rothschild Farm offers complete categories of products that are gluten free, including dips, hummus, salsas, pasta sauces, mustards, condiments, rubs, spreads, preserves and dessert toppings.

Merchandizing gluten free products together in your store can make an impact with consumers who are seeking these products. It will allow them to easily find a delicious gourmet product for a snack, appetizer, meal or dessert.

Stop by booth 2305 at the Summer Fancy Food or AmericasMart Show (Showroom 870A, B) to taste their delicious gluten free products.

For more information, call 800356-8933, e-mail info@robertrothschild .com or visit the website at www.robertrothschild.com.

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GLUTEN FREE FOODS

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Bookbinders: gourmet, gluten free soups and chowders Bookbinders, a Philadelphia favorite since 1865, offers an extensive line of premium soups and chowder. The company has recently expanded its gluten free line to 10 items: eight vegetable soups (four of which are Kosher) and two gourmet chowders. All-natural and ready to serve.

Offering great taste, convenience and portion control, Bookbinders’ vegetable soups are in 15 oz. glass jars. This line recently won the Gold Medal in the 20112012 Gourmet Products Award as the best new product in Soups, Stews & Beans.

Simply heat and serve, recap and refrigerate. Flavors are Butternut Squash and Mushroom, Zesty Tomato, Brandywine

Mushroom, and Sweet Burgundy Onion, plus new flavors Irish Potato-Leek, Cuban Black Bean Soup, Tuscan Minestrone and Sicilian Tomato-Zucchini Bisque.

Bookbinders also has a full line of gourmet seafood soups in 10.5 oz. cans. Two are gluten free chowders: New England Clam Chowder and Southwestern Clam & Corn. Other gourmet flavors include Lobster Bisque, our top-selling Snapper Soup, Shrimp Bisque, Manhattan Clam Chowder, Oyster Stew, Crab Bisque, White Clam Sauce and Clam Juice. Some 51 oz. foodservice packages are also available.

Distributors include UNFI, Natures Best, Haddon House, DPI, Kehe, Tree of Life,

European Imports and others. Please call 215-322-1305, email info@bookbinder specialties.com or visit www.bookbinder specialties.com for information.

Two new dessert toppings from Stonewall Kitchen Stonewall Kitchen, renowned specialty food manufacturer for more than 20 years, unveils two new gluten free dessert topping flavors, Dark Chocolate Orange Sauce and Dark Chocolate Coconut Sauce.

A foundation of Stonewall Kitchen’s product development is to address customers’ preferences for new and exciting flavor profiles and offerings using only top quality ingredients, which bring out the best flavors.

The Dark Chocolate Orange Sauce was created using the best quality chocolate

liquor and all-natural ingredients, including cocoa and orange juice. The result is extremely delicious and perfect for pouring over scoops of French vanilla ice cream, fresh pound cake or decadent cream puffs.

Dark Chocolate Coconut Sauce is a mixture of fresh coconut flakes and coconut cream, against a deep dark chocolate sauce made from the finest cocoa and chocolate liquor. This perfect pairing of flavors will turn any dessert into a decadent treat, and is especially delicious as fruit dip or over ice cream.

For information on the sauces and the rest of Stonewall Kitchen’s extensive gluten free range, call 888-326-5678 or visit www.stonewallkitchen.com.

Easy, healthy, gluten free, and salt free from Purely American Ever since they began scooping beans in 1988, the foodcrafters at Purely American have been creating an increasing variety of ways for their customers to enjoy healthy, delicious bean based foods. Now based in Athens, OH, they now offer six unique brands, including their newest line, Cholent Kosher Meals Made Easy. * Purely American - more than 80 storytelling mixes. Each mix tells a story about America. * Slow Cooker Gourmet - dinner kits that are salt-free, Kosher-certified and gluten free (9 out of 10).

* Urban Pantry Essentials -100 percent organic pantry blends which are gluten free and kosher. * Farmstand Soup Co. - organic-based dinner kits. Salt free, Kosher-certified and gluten free. * Pioneer Harvest - salt-free, kosher-certified and gluten free mixes for high volume retailers. * Cholent – Kosher Meals made easy.

Kosher certified, salt- and gluten free Not Just Bean Soup Anymore! Our innovative brands satisfy the needs of several fast-growing consumer segments: organic, kosher, healthy life style, value-

conscious and gluten free. Additional services include private labelling, high-volume contract packing, licensing, farm market branding and creative product design. For information on all that they offer, please contact Ray Leard at 740-592-3800 or via rayleard@purelyamerican.com.

Gluten free

Both premium and gluten free The most striking trend has been growth in the premium market for gluten free products. The Thomas Keller-backed Cup4Cup gluten free flour had a successful debut in late 2011. Specialty foods stalwart Stonewall Kitchen has seen great success with gluten free versions of their baking mixes (as well as their dessert sauces, featured here), while Sticky Fingers Bakery, Coffaros Baking and Rabbit Creek have all recently launched gluten free lines of their top-selling products. Specialty flours like almond and chickpea are showing up in mixes; in the prepared foods section, Euforia Cakes is just one of many startups providing ready-made premium gluten free cakes. Gluten free pastas and shelf-stable boxed pies are also available, and several brands have launched frozen pizzas and pizza crust mixes for the gluten free market.

The trend is also reaching condiments and ethnic foods, from samosas to Nueva Cocina’s Hispanic line. In snacks, gluten free options include the newly launched Real Deal, which features a Sriracha-flavored chip in its flavor lineup.

“I think the next trend will be protein, as people on a gluten free lifestyle try to supplement that part of their diets,” said Joel Warady of Enjoy Life. The company is coming out with a Crunchy Flax & Chia cereal with protein and omega-3s.

He also projects, consistent with Karen Duester’s observation, that gluten free is an indicator of the huge potential market for all “free from” foods.

“It’s not a fad,” he said. “People on the bandwagon are just a small percentage. The real market is maybe 25 million people who have to eat this way to stay healthy, and will continue to do so all their lives.”

Continued from PAGE 16 nutrition expert whose firm, Food Consulting Co., helps store brands and private producers comply with regulatory rules.

“The use of [gluten free] stamps is becoming more commonplace, as many groups have the perception that the FDA is slow to develop a ‘final rule,’ but consumers still want to know.”

Domino’s Pizza recently introduced gluten free crust provides a good example of the importance of defining terms.

The company calls the crust gluten free, but many celiac groups have taken the chain to task, arguing that “low gluten” or “safe for the gluten sensitive” would be more correct, since the crust’s production is not verified to be free of cross-contamination.

GLUTEN FREE FOODS

GOURMET NEWS JUNE 2012

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Coffaro’s Gluten Free Biscotti Over three million Americans have Celiac disease, and an estimated 18 to 20 million more are gluten-sensitive. To serve this growing population, gluten free prepared products are popping up on grocery store shelves in record numbers. This year, sales of gluten free products are expected to reach $2.5 billion. According to one research group, the gluten free market will exceed $5 billion in sales by 2015. All of this activity makes the gluten free label a popular marketing buzzword.

To meet this demand, Coffaro’s Baking Company is pleased to present its gluten free line of biscotti. Focusing on all-natural ingredients that are wholesome, these wonderful biscotti are in line with

our aspirations to offer consumers who are gluten-sensitive choices that are better for themselves, their families and the environment.

Coffaro’s gluten free products are also made with heart healthy olive oil instead of butter or other saturated fats. (Olive oil is absolutely wonderful to bake with and is enjoying a renewed popularity among educated consumers.) These crispy sweet treats are dairy-free, low in cholesterol and sodium, and made with natural flavors, fruits, nuts and pure vanilla. We offer three varieties in 6 oz. boxes: Cranberry Almond, Lemon Vanilla and Chocolate Chip.

Contact Coffaro’s at 800-800-9490, via or at www.seattlegourmetfoods.com.

Truebar Gluten free leader Bakery On Main has recently unveiled Truebar, a new fruit and nut bar with nothing to hide. Clear packaging allows consumers to see the all-natural ingredients. The bars come in six exotic flavors: Hazelnut Chocolate Cherry, Walnut Cappuccino, Fruit & Nut, Raspberry Chocolate Almond, Coconut Cashew and Apricot Almond Chai.

This is good news for on-the-go health conscious consumers, including anyone who follows a gluten free diet, and that’s a growing population. Now it’s not only individuals with Celiac disease (who must adhere to a lifelong gluten free diet), but also people with gluten intolerances, those with autism who eat a gluten free casein-free (GFCF) diet in an attempt to reduce symptoms, a growing number of athletes who have adopted a gluten free

diet to improve performance, and even people who have tried it and stuck with it because they report feeling better eating less or no gluten.

Truebars are a good source of fiber and omega3s, made with many low-GI ingredients, are dairy and casein-free and low in sodium with no transfat or cholesterol.

The bars are also GFCO-certified, Kosher Parve and Non-GMO Verified.

Contact Bakery on Main at 888-5338118 or visit www.bakeryonmain.com.

Gloria’s Almond Divine Cookies Gloria’s Gourmet gluten free Almond Cookies were introduced three years ago by the request of their customers.

The family recipe is baked in small batches to ensure the integrity and taste. Three simple ingredients baked in a cookie that is tender, chewy and a little crispy is the base. Natural chocolate, coffee, blood orange, rose and the very trendy pistachio make these cookies a good tasting gluten free treat. Not only is it a favorite among health conscious cookie lovers, but it is a favorite among kids as well, especially the chocolate, which works wonders for a gluten free ice cream sandwich cookie. The package cookies are available in 2-cookie bags…great for grab and go, also in retail boxes of 5.6 oz., and individual foodservice packs for restaurants and coffee/tea

bars. The reviews have been great… and the combinations are amazing.

Learn more about Gloria’s at www .arnabal.com. Enjoy the difference!

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GOURMET NEWS JUNE 2012

Plentils Crunchy Lentil Chips Enjoy Life Foods, the No. 1 allergy-friendly brand whose products are also gluten free, enters the savory snack category with its innovative line of crunchy lentil chips— Plentils[TM]. The four great-tasting flavors include Light Sea Salt, Garlic and Parmesan, Margherita Pizza, and Dill and Sour Cream, and are available in 4 oz. and 0.8 oz bags.

Plentils are the newest addition to the company’s extensive line, which includes cookies, chewy bars, granolas, seed and fruit mixes, cereals and chocolate.

All Enjoy Life products are gluten free, free of the top eight allergens, and produced with all-natural non-GMO ingredients. Since they do not contain any gluten,

peanuts, tree nuts, eggs, milk, soy, wheat, fish or shellfish, all Enjoy Life products are specifically manufactured for the 100 million people living with food intolerances or celiac disease.

Plentils are one of the only savory snack items on the market that is safe for this community, and a great-tasting product for people simply looking for a clean ingredient list. In a “better for you” snack, Plentils crunchy lentil chips are perfectly positioned to provide a healthy and delicious snacking option for all snack-loving consumers.

For more information, call 847-3495920, email jwarady@enjoylifefoods.com or see www.enjoylifefoods.com.

Eat Natural Eat Natural is an all-natural, healthy snack full of premium whole nuts and dried fruit from growers and producers who think the Eat Natural way—people who believe that real taste comes naturally, not from dodgy additives.

Eat Natural prides itself on using simple recipes and the best ingredients. Each bar is produced in small batches to deliver exceptional flavor and texture, with simple recipes that allow the true taste of each ingredient to stand out. Great care goes into selecting the finest-sourced ingredients to use in every bar, so you will be satisfied whether you are looking for a quick snack or a delicious indulgence.

Adding to its already popular selections, Eat Natural now offers Dark Chocolate with Cranberries & Macadamias.

Eat Natural bars are gluten free, suit-

able for vegetarians and come in three delicious flavors: Yogurt Coated Almond and Apricot; Dark Chocolate with Cranberries and Macadamias; and Brazils, Sultanas, & Hazelnuts.

For more information or to order, contact Brands of Britain at 800-646-6974, email info@brandsofbritain.com or visit www.brandsofbritain.com.

Rabbit Creek goes gluten free Here at Rabbit Creek Products we’ve noticed that more and more people are requesting gluten free products than ever before. We have also unfortunately noticed that some mixes leave a person wanting in the taste department.

This is where we stepped in. Rabbit Creek Products’ Gluten Free line consists of an All Natural Quick Bread, Chocolate Cake, Red Velvet Cake, Lemon Poppy Quick Bread, Brownie, Chocolate Chip Cookie, Pancake, and Chocolate Chip Pancake mixes.

Made in a dedicated kitchen to abolish any cross contamination issues and using only the highest of quality ingredients, these make Rabbit Creek’s gluten free the best there is.

If you have been searching for a gloriously gooey brownie or spongy Lemon Poppy bread that is also gluten free, look no further than Rabbit Creek Products.

Call 800-837-3073 or visit www.rabbit creekgourmet.com

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The Real Deal All Natural Snacks

The Real Deal All Natural Snacks was created from Keystone Snacks Inc., the 60+year-old family-owned company. The Real Deal’s products are all manufactured by Keystone at its plant in Easton, Pa. These all-natural snacks provide the wholesome, flavor-powered tastes that we all love, while

leaving out all of the processed additives that our bodies hate. The exciting tastes, textures and colors of these crunchy snacks are sure to win you over! Just as CEO Bill Corriere Jr. states, “The Real Deal is Real Good.” To learn more, call 610-258-0888 or visit www.therealdealallnaturalsnacks.com.

Sierra Soups: A hearty, healthy taste of home Customers want to eat healthy, but they also have budgets to watch. As a retailer, how can you keep your customers coming back? One way is with Sierra Soups: vegetarian, vegan, gluten free mixes, complete with vegetables and spices in every package. These treasured family recipes are hearty and large enough to serve the whole family as a complete meal, and even have leftovers. (Trust an Italian mama to feed a big family right!)

Sierra Soups offers eight different mixes, all delicious, inexpensive and easy to prepare. The most difficult step is to sauté an onion, and sometimes not even that. With the current bestseller, Fresno Fog Split Pea, customers need only add boiling water and cook for one hour. French Style Five-Bean Soup is great with chicken added, while Mama Sorrenti’s Minestrone is good with Italian

sausage. Directions for all these alternative serving methods are on the label, making them ideal in gift baskets or to cross-merchandise near meat and deli counters.

All eight flavors are equally delicious cooked vegetarian, as the spice packet included is already complex enough to provide excellent flavor. Fast gaining popularity is Italian Lentil Soup, made with the small Pardina lentils. It cooks quickly and tastes fabulous.

Sierra’s Country Vegetable mix was created without dehydrated vegetables to include fresh greens from the refrigerator. It also makes a perfect turkey carcass soup mix.

From the Sorrenti family to you, “Buon Appetito!” Contact Sierra Soups at 800397-6887, or visit www.sierrasoups.com.

Bakto Flavors: clearing up gluten confusion Gluten is a protein family found in wheat barley and rye. These grain species were used from antiquity because gluten gives dough the elasticity needed to rise and keep its shape during baking. Gluten is also added as a stabilizing agent to several food products where it does not occur naturally.

As Americans have become more aware of gluten, there is a growing concern about gluten in grain alcohol, which is used as a carrier in flavors.

Grain alcohol is produced by fermentation of various grains, but the fermented alcohol is further distilled.

This process separates the alcohol from all the other ingredients, including gluten. Distilled alcohol is typically made up of ethanol and

water. The chance that distilled grain alcohol will contain gluten or any other protein is practically not possible.

Many of the flavors carried by Bakto Flavors LLC are alcohol- and water-based.

Alcohol is the solvent of choice for extracting plant materials. Alcohol is a natural solvent found in nature and is readily broken down by the body or by microorganisms. This note is aimed at the many customers who worry about gluten in alcohol.

There is no gluten in alcohol and many a person sitting at a bar will attest to that.

Bakto Flavors specializes in the development of vanilla, flavors and other natural extracts. For more information, visit www.baktoflavors.com.

Sohgave!: low glycemic and naturally gluten free Agave nectar is the hottest product in the sweetener category. Sohgave is different––and better.

There are over 168 varieties of agave in the world, but only one Blue Weber agave, and only one is Sohgave. Blue Weber agave is grown almost exclusively in Guadalajara, Mexico. Sohgave is a pure, unrefined, low glycemic sweetener––lower on the glycemic scale than sugar, honey, maple syrup and other sweeteners. Still, it is approximately 30 percent sweeter than sugar, so you’ll use less! For this reason, it is an appealing sweetener for people who monitor their glucose intake.

Sohgave! Nectar is nature’s subtle

concentrated sweetener. Remarkably, its flavor is neutral and adaptable for gluten free baking, cooking and grilling.

It will not crystallize like honey, and it dissolves quickly in hot or cold. Even better, this all-purpose sweetener is an economical alternative.

Why Sohgave? It is the low glycemic agave––tested at 17 glycemic index labs in Toronto; trustworthy, because it is USDA organic Certified and Kosher; trendy, with a BPA free re-useable/recyclable bottle; and tasted and trusted, endorsed by Chef Ania Catalano, author of “Baking with Agave Nectar.”

Come see us at booth 2321 or see our website, www.sohgave.com.

Pamela’s Products doubles capacity with new bakery, team members Gluten free leader Pamela’s Products has made a $1 million investment in its California-based bakery, doubling production capacity and consolidating operations under one roof. The expansion coincides with the company’s move to strengthen its marketing team, with a new director of marketing and creative director.

At 76,000 square-feet, the new facility spans more than one and a half acres, joining two previously separate bakeries under single management.

Housing a new, energy efficient, 120 foot-long tunnel oven and three new wrapping machines, the bakery now accommodates increased production of the company’s full suite of gluten free products. These include cookies and bars, baking mixes, biscotti and readyto-eat cakes.

“The new facility reflects [our] energy and enthusiasm for making the most delicious gluten free products anyone can buy,” said Founder and CEO Pamela Giusto-Sorrells. “This milestone also demonstrates our commitment to our loyal fans and our outlook on the future. I look around this gorgeous new bakery and see so many possibilities for sustained growth. It really is a dream come true.”

While adding square footage, Pamela’s Products continues to reduce its carbon footprint. The company has switched

to PET trays made from recycled plastic, adopted recyclable cardboard packaging and prints with soy inks. The company has also installed energy efficient lighting throughout, and sources local California ingredients whenever possible.

Three new team members were also announced.

The new Director of Marketing, Jennifer Ramstad, brings more than 14 years of consumer packaged goods marketing experience to Pamela’s Products.

Most recently she was Director of Marketing at Barbara’s Bakery/Weetabix North America. Ramstad will take the lead in Pamela’s marketing, public relations, social media and branding strategies for both trade and consumer audiences.

With an extensive design background that has netted her more than 150 awards, Creative Director Deborah Shea has collaborated with Pamela’s on the brand’s well-known packaging for more than 16 years. Shea will infuse current and new marketing materials with consistency across all channels including print, Web and package design.

The duo joins Vice President of Sales & Marketing Linda Gerwig in a new 1,200 square-foot headquarters office in San Rafael, Calif. Gerwig, who has been with Pamela’s for more than two years, is steering the brand’s overall sales and marketing efforts.

Fonterra USA

Hye Quality Bakery

Brazos Valley Cheese

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SEE PAGE 32

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SUPPLEMENT TO

JUNE 2012

GOURMET NEWS

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T H E

B U S I N E S S

Cheese 2012 UPDATE

N E W S P A P E R

F O R

T H E

G O U R M E T

I N D U S T R Y

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Unusual promotions make a difference.

A good example is Jana Foods’ Dutch bicycle draw, which capitalizes on cycling’s Europhile appeal and provides retailers with eye-catching displays and materials to promote the brand’s authentic, awardwinning Dutch cheeses.

wine bottles that match sections on the Cheese Clock, allowing foolproof selection by busy shoppers. The company has run promotions with retailers, including Costco, HEB, Schnucks, Specs, Winestyles and Whole Foods Market, and many more are projected for 2012.

Through a partnership with Kroger that began in 2009, Murray’s is now in nine states. The mini-stores typically carry more than 150 types of cheese and accompaniments, bringing a slice of the selection and expertise of the iconic New York City store to much wider availability. A Portland store with about 300 varieties of cheese opens in Fred Meyer in June.

In other unusual placements, shoppers at prototype upscale Walgreens (State and Randolph in Chicago, the historic building Duane Reade on Wall Street, and one set to open in Boston) can now purchase cheeses from labels like Sartori along with wine, eyebrow shaping, international newspapers and takeout sushi.

Beyond the cheese shop The last year has seen moves by two iconic cheese companies, Artisanal and Murray’s Cheese, to reach new areas of the country. Artisanal tied up with megadistributor KeHe—which has a strong network of wine stores as well—last year, and the partnership has only grown.

Built around Artisan’s very popular Cheese Clock™, the partnership incorporates retailer support and professionallymanaged consumer social marketing. One of the new aspects is color-coded tags for

Issues As appreciation for raw milk cheeses grows, so does the debate. The American Cheese Society continues to dialogue with the FDA and other agencies, toward updating regulations to consider small dairies and cheese producers. Sessions on raw milk and communicating during a food service crisis are part of the ACS conference this year. Imports are another area of concern, as prolonged inspection procedures create a challenge for highly perishable fresh cheeses.

Specialty cheese sees another strong year Cheese remained the top category in specialty food spending this year, with $3.44 billion in sales in 2011 (NASFT figures).

Whether eating on cheese plates or incorporating it into dishes, consumers are taking well to specialty cheese and making room for it in their plates and budgets. Experienced cheesemongers are in demand, and consumer interest in and familiarity with artisan cheese—especially from America—is high and growing.

Here are some suggestions for how retailers can take advantage of it.

Highlight local interest.

Make the store a takeoff point for cheese appreciation and pairing classes, visits to cheese festivals and farm tours. Invite local cheesemakers and producers of accompaniments like spirits, charcuterie and pickles for “Meet the Producer” days or themed dinners. This becomes more relevant as the concept of *terroir* becomes more applicable to certain cheeses.

Make it fun and approachable.

Dressed up versions of grilled cheese, mac-and-cheese and cheeseburgers seem to be customers’ favorite gateways to artisan cheese, as these items continue

to be popular despite years of overexposure. Norseland, for example, is promoting “Jarlsbergers” for summer.

Atlanta retailer Star Provisions makes it easy for customers to experience new regional cheeses with a monthly “Cheese and Crackers” club highlighting producers from the Southern United States.

Looking ahead This year’s ACS Conference will also see the first-ever Certified Cheese Professional exam, an important step in professionalizing cheese expertise.

Goat cheese may have been a late arrival to the U.S. market, but based on the ACS Cheesemaker survey released earlier this year, it is definitely catching up. While 64 percent of surveyed cheesemakers use cow’s milk, goat cheese is a close second at 51 percent. Goats are more affordable to raise than cows, and this may accelerate even further as the market for goat meat develops.

Interest is also growing in sheep’s milk (used by 15 percent of surveyed cheesemakers), both for cheese and thick Eurostyle yogurt, though the supply is limited.

Greek and Greek-style cheeses beyond feta are starting to surface, buoyed by the interest in Greek yogurt, and the continued expansion of the Hispanic market and upscale Latin American cuisines shows promise for higher quality Mexican cheeses.

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Norseland makes Jarlsberg part of summer Norseland Inc., owned by Tine SA, is the exclusive importer and sales and marketing agent for Jarlsberg[R] cheese in the United States. This summer, Norseland will continue its promotion of Jarlsbergers with this year’s theme “Throw a Jarlsberger in Paradise Party.”

The promotion was created to support retailers with materials to build large displays and entice consumers to purchase Jarlsberg for their burgers and their favorite beverage. Norseland has developed merchandising materials for retailers' use to promote this fun, beach-centric theme nationwide. In-store danglers and on-pack stickers will drive consumers to enter the online promotion. Eye-catching swim tubes make a great seasonal display

piece, and can koozies can be used for giveaways and displays.

Jarlsberg will also be utilizing social media (including Facebook and Twitter) to engage customers in the online promotion. Consumers can visit the Jarlsberg site to enter to win a “Throw a Jarlsberger in Paradise Party” kit: a swim tube, mini cooler bag/grill, one package of Jarlsberg Deli Fresh Slices and a can koozie. Additional themed merchandise is available for order online with proof of purchase.

This theme will be promoted in July and August, and feedback from the trade has been extremely positive to date. For more information, be sure to visit the Norseland booth at IDDBA or find us at www.jarlsbergusa.com.

Formaggio goes for the gold with new tray products, artisan wraps On the heels of two first place awards at the World Dairy Expo of 2011 in Wisconsin, fresh mozzarella innovator Formaggio once again prepares to go for the gold.

Anthony “The Big Cheese” Mongiello’s knack for generating new, trendsetting ideas for the food industry has allowed the company to gear up for the 2012 contest season with even more innovative product offerings. First is Wine and Cheese, a whole new twist on enjoying the classics.

The product is a two-compartment tray holding sliced aged cheddar and spreadable wine topping Other new products include two additional multi-compartment trays: Feta with Mediterranean topping and Fresh Mozzarella with Rustica topping.

Also up for the 2012 contest season is Artisan Wraps. The Big Cheese says, “I feel that finger-size appetizers with genuine Italian meats wrapped around the soft creamy center of fresh mozzarella is a truly savory experience of honest-to-goodness

Italian cuisine.” With the Artisan Wraps, Formaggio is ready to change the face of the fresh mozzarella category in the international cheese case once again.

With more than 15 awards––gold, silver and bronze, national and international––to its name in its 21 years of manufacturing, retailers should keep their eyes open as Formaggio heads to another National Cheese competition. Visit them on the Web at www.formaggiocheese.com, or contact Ricky Pagan at 845-436-4200 or rickyformaggio@yahoo.com.

Traditional Brick Cheese from Joe Widmer Brick Cheese is a Wisconsin original, developed in 1877 by a Swiss immigrant named John Jossi. Unfortunately only a small percentage of what is sold as “brick cheese” comes from traditional production.

Among the cheese’s fans is Ari Weinsweig, Co-Founder of Zingerman’s Deli.

“Cheese aficionados who swoon over the washed rind offerings from Europe should try this all-American original. Buy Brick, I tell you—it’s our heritage, it’s endangered and above all else, it’s good… Take note that there is only one place left—Widmer’s Cheese—that makes real Brick,” Weinzweig writes on one of his websites.

A third-generation cheesemaker, Joe Widmer presses the cheese using the

same bricks that his grandfather used.

“Great with beer, on a sandwich, with snacks or maybe a spicy Gewurztraminer, Brick is a winner in my book.

I’m big on Brick melted over boiled potatoes, with a few caraway or cumin seeds sprinkled over… Brick rarely causes ripples in the cheese world, but it’s still, I think, one of best ever contributors to the country’s culinary lineup,” writes Weinsweig in an article naming Widmer’s Brick one of “18 Excellent Cheeses.”

For information, contact Widmer’s Cheese Cellars at 888-878-1107, email kristinem@widmerscheese.com or visit www.widmerscheese.com.

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Brazos Valley Cheese: award-winning raw milk cheeses from Texas Brazos Valley Cheese is a six-year-old company based in Waco, Texas. Rebeccah Salmeri saw a regular surplus of spring milk in her homesteading community, so she checked a how-to book and began experimenting. Her brothers built her a makeshift press; her hard cheese mold was a gallon tin can with holes drilled in it, and her “aging cave” was an old refrigerator. Since then, Salmeri has written a how-to book of her own, and now teaches cheese making to students from all over the country.

In 2005, Salmeri’s cousin Marc Kuehl visited from Denver, and that year the cousins began Brazos Valley Cheese.

Starting with a weekly load of one farmer’s market and two 36-gallon batches of milk, the company has since added a custom 400-gallon vat from the Netherlands and built their own aging cave. Their cheeses have received four American Cheese Society medals––including a 2011 First for Eden, a fig-leaf wrapped Brie with a line of vegetable ash, and a Second in 2010 for Brazos Select, a limited edition Brie painted with their own sorghum syrup,

wrapped in mesquite and garnished with a grape leaf––and can be enjoyed in major Texas cities and seven other states, including California and New York.

Today the company focuses on six raw cow’s milk cheeses. Please see their ad in this issue, contact marc@ brazosvalleycheese.com, call 254-2302535 or visit www.brazosvalleycheese.com.

Jana Foods LLC Jana Foods is proud to import Vermeer®, named World Champion at the prestigious World Championship Cheese Contest 2012 in Madison, Wis. The full-flavored aged gouda was chosen over some 2,500 great cheeses from around the world to win this year’s contest.

Vermeer is part of “A Dutch Masterpiece,” the line that also includes 2004 World Championship Cheese winner Rembrandt, an extra-aged gouda. Just as sales of Rembrandt went up triple digits in the year after winning the WCMA World Championship in 2004 (and kept increasing in double digits thereafter), Vermeer has taken off like a rocket since it was named champion.

Produced by Royal Friesland Campina, Holland’s leading dairy cooperative, Vermeer is a mature cheese with a full-bodied taste, but with less fat, salt and cholesterol compared to the average medium-aged gouda. It is aged naturally for 22 weeks to achieve the best possible taste.

Jana Foods is the exclusive importer of Vermeer and the entire line of “A Dutch Masterpiece,” Orange Windmill™ and Kroon ® cheeses produced by Royal Friesland Campina and sold to fine distributors, retailers and foodservice operators nationwide. For information on this unique cheese, visit www.janafoods.com.

Old Amsterdam Old Amsterdam is a premium aged Gouda cheese with a smooth texture and rich, robust taste. Old Amsterdam does not have the dry, salty properties of an ordinary Gouda, but has a delicious, rich flavor and is easily sliceable. As a result of years of dedication and craftsmanship, the Westland family successfully formulated a culture and unique ripening process that imbues Old Amsterdam with its distinctive characteristics—a beautiful balance of savory-sweet flavor sparked with fine ripening crystals.

This makes Old Amsterdam a perfect addition to any cheese board, along with fruit, crackers, rustic bread––and, of course, wine. Old Amsterdam is also a versatile recipe ingredient, with a taste that enhances everything from appetizers to entrees to desserts. Master cheese makers in Holland constantly oversee the production, monitoring taste and quality. Old

Amsterdam is released for sale only when it reaches the perfect taste and quality. To order, contact dseife@norseland.com or call 203-324-5620, ext. 329.

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GOURMET NEWS JUNE 2012 www.gourmetnews.com

Cello Riserva from Arthur Schuman Arthur Schuman is proud to introduce Cello Riserva, a truly authentic family of award-winning Italian and Italian-style cheeses. Cello Riserva Artisan Parmesan, Copper Kettle Parmesan, Traditional Romano and Hand Crafted Asiago are all made at Arthur Schuman's Lake Country Dairy facility, the preeminent hard cheese producer in the United States.

For Cello Riserva cheese makers, quality isn’t just part of the job––it is an obsession.

The classic Italian flavors of these cheeses stem from craftsmanship dating back many centuries, and from the water and mineral character of Wisconsin’s rich land that echoes the lush pastures of northern Italy.

A fourth generation family-run company, immersed in tradition and regarded as a leader in the hard cheese industry, Arthur Schuman is committed to delivering the expertise of Italian cheese making in every wheel of Cello Riserva cheese. Cello Riserva is available in exact and random

weight wedges, wheels with repacks, cups, and exact and random weight bags in order to meet all of your needs.

For more information about these award-winning cheeses, please contact Arthur Schuman Inc. at 40 New Dutch Lane, Fairfield, NJ 07004 or on the web at www.arthurschuman.com and www.cellocheese.com. The company can be reached by phone at 973-227-0030, fax at 973-227-1525 or email at info@arthurschuman.com.

A new range of natural cheese from New Zealand Fonterra USA brings you cheese from the dairy heartland of New Zealand. The range includes Cheddar, Egmont and Swiss, from cows that are grass-fed year round and with no rBST. Fonterra’s Cheddar is naturally robust in flavor, with a dense mouth feel. The mild type is aged three to six months, with a soft texture suited for sandwiches and cooking.

Sharp and vintage are aged up to three years, full-flavored, crumbly, marbled with salt crystals and with a smooth creamy finish, hand-selected by our Cheddar masters.

Egmont is a cheese unique to New Zealand. Soft and mild, similar in flavor to Jack. Great for kids’ snacks, sandwiches and salads. When blended with mozzarella or Cheddar, it creates a unique and tasty pizza topping.

Fonterra has taken the classic Swiss cheese and added a New Zealand twist.

Sweet and nutty as you’d expect, but with

the same robustness as its Cheddar. A great addition to a cheeseboard, it pairs wonderfully with Sauvignon Blanc.

Imported by Fonterra USA. Available in 44 pound, 10 pound, 5 pound, 1 pound or 8 ounce sizes; block, sliced or cubed; shelf life 9 months. For inquiries, call 954-958-0329.

Pecorino Sardo Pecorino is a family of hard Italian cheeses made from ewe’s milk. The word derives from pecora, meaning ‘sheep’, also from the Latin pecorosus, meaning cattle.

Pecorino sardo, also known as fiore sardo, is a firm cheese from the island of Sardinia, made from the milk of the local Sardinian sheep. It was awarded Denominazione d’Origine status in 1991 and granted Protected designation of origin (PDO) protection in 1996, the year the certification was introduced. Its flavour is different from that of Pecorino Romano, which is also made on the island. Sardo is richer, while romano is much more biting and salty. Pecorino sardo is delicious in contexts where romano could overpower, such as in pesto—Ligurian pesto alla genovese is traditionally made with a mixture of Pecorino sardo and Parmigiano-Reggiano—or with fruit.

Pecorino sardo is an uncooked hard cheese made of fresh whole sheep’s milk, curdled using lamb or kid rennet. The mixture is poured into moulds to give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in

central Sardinia. The end product weighs an average of 3.5 kilos, sometimes a bit more or a bit less depending on conditions of manufacture. The rind varies from deep yellow to dark brown, encasing a paste that varies from white to straw-yellow.

Sharpness of flavor depends on length of maturation. It s most often found in the United States as a hard cheese, its more mature form.

Lettieri is proud to import direct from Sardinia Corso Pecorino Sardo. For more information, call 415-657-3392.

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Only some 5 percent of Parmigiano-Reggiano supply affected by quake The Parmigiano-Reggiano supply and quality remains consistent and will not be seriously affected by the earthquake in part of its production zone in May, according to Nancy Radke, director of the U.S. Information Office for the Consorzio del Formaggio Parmigiano-Reggiano.

The epicenter of the quake was in the northeastern area of the production zone, in Bologna and Modena, with some damage in Mantua. A total of 10 producers (out of hundreds accredited) were affected at their warehouses, but only one has been affected in his production area. Damage is still being assessed, but preliminary estimates put it at about 300,000 wheels. Estimates of 400,000 may include wheels of Grana Padano, produced in an adjacent area that was also affected, according to Radke.

"At any given time there are about 6 million wheels in some state of aging," Radke told Gourmet News. "So at 300,000 that is only about 5 percent of available commercial production." Out of that 5 percent, about 2.5 percent will probably be able to be saved.

Wheels still uncertified (under one year of aging) will be used as hard grating cheese for foodservice applications, but not bearing the official seal.

Others that have internal cracking will be sent to

Consorzio-licensed facilities to be prepacked into wedges, while wheels that prove undamaged will be sent to other facilities to continue aging.

"At this point it is important to protect the integrity of the certification," Radke said. For this reason, the Consorzio has sent sanitation inspection teams and representatives to inspect the affected facilities and work with the producers to get back up to speed.

"Rumors of milk quality being affected are unfounded," she said further. Those interested in following the issue can consult the Consorzio’s blog at www.parmesan.com. The consumer site was also launched in May, and features recipes, blog entries and other content to promote authentic Parmigiano-Reggiano.

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Asturian cheese Rey Silo selected for Spanish luxury grouping

Vermont Cheesemakers’ Festival to showcase specialty food, local wine and beer as well

Asturian cheese Rey Silo is now the first Spanish cheese to obtain the status of Luxury Gourmet Brand, and be accepted for the elite Luxury Spain group of products.

The inclusion recognizes not only superior quality, but a standard of excellence in artisanal elaboration, national and international brand recognition and meticulous product presentation.

The two other gourmet products chosen are Cavas Gramona and Cortijo Suerte Alta Marqués de Prado olive oil.

Luxury Spain represents the Spanish Association of Luxury, a non-profit organization which aims to promote highend Spanish brands at the national and international levels, promoting the Spanish brand and strengthening high end “Made in Spain” labels.

It is similar to the Comité Colbert in France. Its honorary chair is Princess Beatriz d’Orléans.

Other members of the Association include Spanish gourmet products Flor de Sal d’es Trenc, Gin Mare, Caviar Nacarii, Castillo de Canena oils, ByPepa and Suerte Alta, Jamones Blázquez, Cavas Recaredo and Gramona,

More than 200 Vermont cheeses will be the centerpiece of the fourth annual Vermont Cheesemakers’ Festival at Shelburne Farms in July, along with dozens of specialty foods, fine wines and locally crafted beer. The sell-out event is slated for Sunday, July 22.

More than 40 Vermont cheesemakers will showcase their products at the festival. Artisan bread makers and small-batch chocolatiers are among the 20 specialty food producers that will join the cheesemakers, along with 20 Vermont wineries and breweries.

“Cheesemaking in Vermont has grown from a cottage industry with a few wellknown brands to a vital piece of our agricultural fabric,” said Rachel Schaal of the Vermont Cheese Council. “In fact, Vermont has the highest number of cheesemakers per capita. That, along with the fact that Vermont cheeses continually bring home the gold from national and international competitions, has earned us the reputation as the Napa Valley of cheese.”

New for 2012 will be a “How Cheese Works” seminar with Zoe Brickley from the Cellars at Jasper Hill and Taylor Cocalis, CoFounder of Good Food Jobs.

Brickley and Cocalis will explore the basic science of cheesemaking from pasture to market. Sean

the restaurants Lhardy and Semon, smoked foods firm Benfumat and Chef Sergi Arola.

Rey Silo Afuega’l Pitu is a raw cow’s milk cheese, mentioned in accounts dating back to the Emperor Charlemagne. It is firm, surface-ripened, handsalted and turned daily while being aged at least two months in an underground cellar. The cheese typically has an intense flavor of wildflowers and fresh milk, with hints of hazelnut and butter.

Its Red variant is made using the finest pimenton from Spain’s Extremadura region, adding a spicy finish. In the United States, Rey Silo Afuega’l Pitu is distributed by The Rogers Collection.

Buchanan of Farmplate and Alice Feiring, Author of “Naked Wine, Letting Grapes Do What Comes Naturally,” will lead the popular “Wine and Cheese Pairing” seminar.

The Festival will also feature two free demonstrations, a cooking show with Nina Lesser-Goldsmith of Healthy Living Market and a cheesemaking demonstration with Peter Dixon, Owner of Westminister Artisan Cheesemaking.

The fourth annual Vermont Cheesemakers’ Festival is presented by the Vermont Cheese Council. Admission is $40 per person, or $50 with wine and beer tasting. Seminars are $45 per person and seating is limited. For additional information and ticket reservations, please visit www.vtcheesefest.com or call 802-863-5966. Early registration is strongly recommended.

Courtesy of Vermont Cheesemakers’ Festival

Arena Cheese awarded BRC Certification Wisconsin-based Arena Cheese was awarded certification by the British Retail Consortium (BRC) for meeting demanding food safety standards under the guidelines of the Global Food Safety Initiative (GFSI).

The announcement was made by Bill Hanson, Vice President and head cheese maker. Arena Cheese makes prize-winning authentic Colby, Colby/Jack, Gouda and Naturally Hardwood Smoked Gouda cheeses.

The certification is the result of one year’s time and training by the entire Arena Cheese team, led by head of Quality Assurance Thad Hanson, along with substantial plant and equipment upgrades. ìMany of our current customers have requested and required GFSI certification in the past 18 months,î stated Bill Hanson. ìWe knew that this was a natural step up from our existing food safety program that we needed to take, to move Arena Cheese to the next level of quality assurance for the benefit of our customers. Management was and is firmly behind this initiative.î Arena Cheese makes Colby and Colby/Jack cheese in traditional 6-inch longhorns and 4-inch deli horns. Team Arena won a medal last month for its Colby cheese in the World Cheese Championships, the company’s ninth contest medal since 2002 for its Colby and Colby/Jack cheese. This emphasizes Arena Cheese’s commitment to quality and consistency. Colby/Jack was first invented at this plant in 1979, and Team Arena uses the same recipe today to make this now universal cheese.

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Grafton Village Cheese Company Grafton Village is a timeless treasure in the foothills of the Green Mountains of Vermont. Within the village is a general store, a blacksmith shop, the town hall, a church, an historic inn and the Grafton Village Cheese Creamery, where some of the very best cheeses in the world are handmade daily from the fresh, raw milk that comes from neighboring farms.

Grafton Tavern Select label is the collaboration between cheesemaker and chef.

Cheesemaker Dane Huebner, and Chef David Smith of the Old Tavern at the Grafton Inn, work together to make and select the most notable cheddars possible

for the guests at the Old Tavern, including our 3-year aged, 4-year aged and the award winning maple smoked cheddar.

Grafton is also excited about an upcoming line of small batch, specialty cheeses that will go beyond the traditional cheddar varieties. Dane works with local cow and sheep milk to create variations on classics, as well as some completely original creations. All of these cheeses are aged in a special cheese cave located within the creamery. The first of these new cheeses will begin to be available sometime around the middle of the year. Find out more at www.graftonvillagecheese.com.

Odyssey Cubed Feta in Brine Klondike Cheese Company brings more options to foodservice operators. Now available in our Odyssey line, high quality Feta pre-cubed in brine. Our Feta cubes are made with cow’s milk from family farms, cut into 5/8" cubes to lessen prep time in your kitchen or to use as an appetizer with balsamic oil. Try it with your next olive bar or tailor it to your own menu needs.

Our Feta cubes are available in 25pound or seven pound pails, submerged in brine to help keep the freshness, authenticity and traditional flavor. Brinepacked Feta also offers a longer shelf life after opening, allowing you to order larger quantities and still enjoy the sensational tangy flavor that our Feta is known for.

Today the third and fourth generations of the Buholzer family operate the Klondike Cheese Factory. We have a tremendous dedication and craftsmanship to the art of cheesemaking, while putting technology to work to keep the uncompromising standard of Odyssey

Feta Cheese. All three owners are brothers and have attained the Master Cheesemaker designation.

For more information about our award winning Odyssey Feta Cheese, see our website www.klondikecheese.com or call 608-325-3021.

Vermont Butter & Cheese creates new packaging for top-selling Bijou Vermont Butter & Cheese Creamery (VBCC) has created a double pack for their aged goat cheese, Bijou. The specially designed container will help protect the cheese, allowing it to continue to age once it leaves the creamery.

The double pack is an updated version of the single, which will be phased out soon. “Customers seem to prefer the larger portion,” a representative of the company told Gourmet News.

One of today’s biggest challenges of any cheesemaker is to be able to preserve the integrity of the product throughout the supply chain, whether the product is sold at the local market or sent across the country.

VBCC’s Bijou, meaning “jewel” in

French, has been a standard in the company’s line of soft-ripened goat cheeses since their introduction in 2006. “Our aged cheeses are very unique as they have a distinctive geotrichum rind that gives the cheese a delicate, wrinkly surface and sweet, yeasty taste. The Bijou is our rendition of the small aged goat cheese crottins found in France,” said company Co-Founder Allison Hooper

Forever Cheese: three new cheeses and one welcome return It took Michele four years but she finally brought Paski Sir from Croatia to the U.S. It is a one year aged, pasteurized cheese made from sheep raised on the island of Pag. The island is windy with little vegetation, what little grass there is is in the hills, and due to crosswinds much of the salt water blows over it. The sheep produce very little milk, so that it takes six sheep or more to produce one wheel. Influenced by the sheep’s diet of salty grass, the cheese is rich and flavorful—it is not overly dry and there is a beautiful crystallinity in the texture, with a gentle sweetness.

After a several year hiatus, Forever Cheese welcomes back Castellot, the toma brusca produced in the mountains of Catalunya (Spain) by artisan Salvador. This

raw cow’s milk cheese is better than ever—dense, complex and amazing. They have also introduced another raw cow’s milk cheese, Ermesenda, a washed rind in the style of Raclette. Only a few are made at a time. This cheese is creamy and savory with a slight tartness in the finish and an elegance unparalleled.

Finally, but far from last, from Italy comes a small-production bloomy rind sheep’s milk cheese from Romagna: Nuvola di Pecora. Its name means Cloud of Sheep and it tastes like it—creamy, smooth and velvety on the tongue. It is also distinguished by its square shape.

For more information please contact Forever Cheese, 718-777-0772, or www.forevercheese.com.

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CHEESE

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Cheese pairing continues to expand sales What’s not to like about cheese pairing? It sells two categories at once, and allows customers to venture out of their comfort zone to find new favorite items. Classes are also a simple, casual event to drawing customers to the store, either for the public or as private group events that can be assisted by store staff.

In-store beer and cheese pairing classes continue to be hugely popular, combining two strong categories (and male and female demographics). Retailers can reach new audiences by partnering to hold classes off-premise, in brewpubs, restaurants (a great off-hour promotion) or at producers’ venues like dairies and tasting rooms.

Even beer and cheese biscuits are doing well, according to Mary Lynn Mondich, who creates them for her company American Vintage. The classic variety is perfect for cheddar, while her “pizza and beer” cracker does very well with Mediterranean cheeses.

“It is really about talking to the consumer,” she says. “My most successful retailers are the ones who go out of their way to talk to consumers, ask them what they want and what else the store can provide.” Mondich observes that associates must be comfortable upselling not only the product itself but with also its additional benefit to the home entertainer: as a conversation starter for hesitant guests.

Of late, pairing has become so popular that New York cheese restaurant Casellula has created some 100 house-made condiments to pair with cheese. Some are seasonal (for specific cheeses), but the restaurant typically stocks about 30 condiments at any given time. When choosing a pairing, the restaurant’s team considers texture and color as well as taste. Their appearance on cheese retailer Anne Saxelby’s podcast “Cutting the Curd” is available online, and well worth a listen.

Other strong areas are of course jams, preserves and fruit spreads. Spicy-savory preserves continue to be popular at the shows, from spicy fig to last year’s sofi-winning Braswell’s Onion Jam. Pepper jellies and fiery relishes are enjoying a revival (perhaps as part of the fad for food from the American South), and their traditional pairing with cream cheese is easily updated.

The new artisan pickles (both vegetables and fruit) are another popular option, adding a vinegary tang and sometimes crunch to counter rich cheeses.

Gourmet crackers and breads round out the cheese plate, and whole or ancient grains and sprouted seeds add a healthy novelty to these items.

Mieli Thun Monofloral Honeys from Viola Imports *Cheese and Honey, and some pairing suggestions from Andrea Paternoster, nomadic beekepeer, Mieli Thun Monofloral Honeys* The argument of pairing cheeses with honey has become almost “cult” like in the territorial Italian cuisine. Cheese and honey have their own prestigious identity and can stand alone—one does not need the other. Interestingly, one reason the tradition to unite these two products of nature was born, is the resulting nutritional value of the dairy rich in calcium and the honey rich in iron. Like all things requiring measure and equilibrium, certain principles apply.

In general, a delicate cheese calls for a stronger full-bodied honey. For example, Melata d’abete, with a dark amber color and complex notes of malt, pairs nicely with a fresh ricotta or goat cheese. The Acacia, with hints of floral, is a much better match for the pungency of a gorgonzola. A sweeter parmigiano reggiano or grana pairs nicely with a more bitter chestnut honey. Fresh honeys

such as apple or orange complement a pecorino. The intense aroma of eucalyptus or timo honey will balance a saltier cheese such Greek feta, and the more pungent dandelion honey pairs nicely with a robiola. Lastly, enjoy your pairings by preparing first the palate with the honey and then follow with the cheese.

Mieli Thun is available in the United States through Viola Imports. Contact them at 847-690-0790, via www.violaimports.com or through Facebook and Twitter. Viola Imports: Authentic Foods— Uncompromised Quality.

Rubschlager Rye-Ola Flax Bread Rubschlager Rye-Ola[R] Flax Bread is the newest flavor in the Rye-Ola bread group.

Rye-Ola breads have the true taste of Northern European breads, baked in Chicago for a flavor fresher than the imports. Rye-Olas are made of 100 percent chopped whole rye. Flax seed is the richest source of omega3s in the plant kingdom. Other Rye-Ola varieties are Pumpernickel, Sunflower and Black Rye. Rye-Olas can be cut into small triangles for hors d’oeuvres, or used direct from the package, can become the start of a memorable open-face artisan cheese or meat sandwich. Whether for a snack or a meal, or just as an interesting addition to a bread basket, Rubschlager Rye-Ola breads are perfect. Each slice provides whole grain nu-

trition, flavor and fiber, leaving the diner satisfied long after the snack or meal is finished.

For information and inquiries, call Rubschlager at 773-826-1245 or visit www.rubschlagerbaking.com.

Perk Up Parties wth American Vintage

By Mary-Lynn Mondich, Chef-Owner Cheese and beer pairing takes a different form with American Vintage, the only cracker company with a “Liquor License.”

Every cracker is still sliced by hand, in small batches. Beer is the main ingredient in the dough, giving the finished cracker a very home-style texture and taste. Customers tell us the combination of flavors gives these handmade morsels an addictive quality; guests start talking about the crackers as soon as they taste them.

Our crackers have no preservatives, no cholesterol and no trans-fats. Only a few ingredients and you can pronounce them all. Consumers can taste the difference, and have said the crackers are “Cheese’s

Perfect Partner.” In three flavors: Pizza and Beer, and Smoky Chipotle, Lime and Beer (in Mild and Hot Hot Hot). See our wine flavors in the Baked Goods guide.

We are a small artisan company and appreciate your interest in our crackers. Call us at 718-361-1003, email info@americanvin tage.com or visit www.americanvintage.com.

Hye Quality Bakery Create wonderful cheese-based rollups and flatbread snacks with the Hye Roller: a soft cracker bread designed for foolproof rolled sandwiches and wraps. It is developed from a traditional Armenian recipe, by California’s Hye Quality Bakery.

With its velvety texture, thinness and flavor, the Hye Roller complements any ingredient for a light yet satisfying eating experience.

Unlike tortillas or other flat breads, Hye Rollers hold ingredients without turning soggy, splitting apart or cracking. Rollups can be made fresh and held from 48 to 72 hours de-

pending upon ingredients.

Baked from natural ingredients and unbleached flours with no trans-fats or preservatives. White and Wheat flavors available, as well as Pesto for foodservice.

Packed 36 to a case, for retail (12 resealable vacuum-packed bags, three per bag) or foodservice (six bags, six sheets per bag). Shelf life eight weeks refrigerated, six months frozen, two weeks at room temperature.

Contact Hye Quality Bakery at 877-4451778 or visit www.hyequalitybakery.com.

Way Better Snacks Want a break from traditional cheese accompaniments? Way Better Snacks chips, packed with unique sprouted ingredients, seeds and whole grains are hearty and distinctive enough to stand next to some diverse cheeses. Here are just a few recommendations: Simply Sweeet Potato: The undercurrent of sweet potato in these gems lends itself well to something a bit salty and earthy like goat cheese or a blue.

Simply Beyond Black Bean: The perfect foundation for a spicy pepper jack.

Simply So Sweet Chili: These chips have a chili kick and pair nicely with Asadero or Queso Fresco.

Simply Sunny Multi-Grain: This diverse little chip partners well with most cheeses. The company recommends cheddar or Gouda.

Also available are Simply Unbeatable Blues and No Salt Naked Blues. Way Better Snacks are certified gluten free and kosher, Non-GMO Verified. Contact janineevans@livebetterbrands.com or visit them at www.gowaybetter.com.

IDDBA SHOW PRODUCTS

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IDDBA Show Products RICH GOAT CHEESE PROVIDED

BY MT. STERLING CO-OP CREAMERY

By Patricia Lund, Marketing Director, Mt. Sterling Co-op Creamery Mt. Sterling Co-op Creamery currently carries a line of 20 quality products. These products include four types of Raw Milk Goat Cheddar, two types of Pasteurized Goat Milk Cheddar, Goat Milk Jack Style with seven different flavors, Goat Milk Feta, Goat Milk Mozzarella, Whey Cream Goat Butter, Artisan Blend shreds and the Sterling Reserve.

Mt. Sterling’s creation of a unique goatmilk product in 1994 was a Goat Whey

Cream Butter. This was a product that was unique to the goat-product industry at the time and was the first goat butter produced in the state of Wisconsin. Mt Sterling currently has the only commercially produced whey-cream goat butter on the market.

The goat whey cream is separated from the whey, which was originally a waste product, and promotes Mt. Sterling’s focus to be sustainable. The cream is then churned into butter with the qualifications and commitment of our buttermaker, Bjorn Unseth. As a dedicated and active participant in the dairy-goat cheese industry, and

BARRY’S BAKERY FRENCH TWIST PHENOMENON More than two decades ago, Barry’s Bakery introduced “Just Great Taste” to the world.

Barry’s Bakery French Twists are composed of layer upon layer of puff pastry sprinkled with sugar and cinnamony goodness. No cholesterol, no butter, no eggs, no yeast, no dairy and low in sodium. Barry’s commitment to a healthier sense of “Just Great Taste” is as serious as his previous heart attack. Straddling the line between decadent taste and a healthier-for-you attitude, French Twists bridge the delicate balance of great taste and guilt free consumption.

The continued success of French Twists

comes as no surprise; its longevity goes beyond its more than ten month shelf life. It’s the variety of flavors (Original Cinnamon, Raspberry, Maple, Almond and Chocolate Chip) that attracts a diverse crowd of customers. Whether they are searching for the perfect vegan certified companion or OU certified Kosher parve snack, there is something for everyone. Standing tall in their elegant 4.5 ounce retail bags or lying down in their 5 and 7 ounce tubs, there is a package for every place. With an eye catching display rack or elegantly designed shipper, each perfect package beckons to all to be

BUTCHER’S BEST: THEIR NAME SAYS IT ALL When it comes to quality, the name Butcher’s Best says it all, but they have plenty to say when it comes to their Kabobs!

Perfect as appetizers or the main protein source for a healthy meal, Butcher’s Best Chicken and Pork Kabobs are a simple yet delicious choice for the indoor or outdoor grill.

To be called the best, you have to use the best, which is why their Kabobs are made using 100 percent full-muscle chicken breast meat and 100 percent pork sirloin. They pride themselves on using the highest quality ingredients in their marinades, and you will never find breading, skin, or MSG in a Butcher’s Best Kabob. To keep their products fresh from their butchers to your kitchen, they use their Butcher’s Best Easy Peel Package; not only is it quick and simple to open, but also provides a vacuum seal freshness, guaran-

teeing a long shelf life frozen or thawed.

Beyond Kabobs, the Butcher’s Best family of quality products includes their Hand-Cut Butterfly Seasoned Pork Tenderloins, Center-Cut Seasoned Pork Loin Chops, and their HandTied Bacon Wrapped Seasoned Chicken Breast Roasts. They even carry a line of fire-roasted, fully cooked, seasoned and marinated meats just heat and serve!

Butcher’s Best believes in convenient, fresh, seasoned products with unique flavors developed by their butchers to create extraordinary meals even on ordinary days.

Enjoy the taste of Sweet or Smokey BBQ, Chili Lime, Dijon & Honey, Sweet Chipotle and Teriyaki with zero prep time to marinate!

Please stop by the Butcher’s Best booth at 1740 you can “grill” their experts on any product questions, and enjoy a taste of the Butcher’s Best for yourself!

the Wisconsin agricultural community, Mt. Sterling’s buttermaker demonstrates why our whey cream goat butter is a high-quality dairy goat product.

Once the whey cream butter is churned, packaging of the butter begins. Mt. Sterling has maintained the same package design for this product throughout the years, which makes the one-pound blue box an easily recognizable product.

This rich, flavorful butter maintains the smooth texture associated with goat milk products. Our whey cream butter is ideal for health-conscious consumers and is often recommended for those with intolerance to cow-milk products. All natural with no colorings, the whey cream butter is snow white in appearance. Ideal to substitute for dairy butter in cooking or baking,

Mt. Sterling’s whey-cream goat butter is available to consumers, retail stores and distributors alike.

Stop by booth 1354 to sample product and pick up material. The company may also be reached by email at mtsterlinglund@yahoo.com. Call toll free at 866-289-4628, or visit the website at www.buymtsterlinggoatcheese.com.

taken home or devoured on site.

Each French Twist is elegantly twisted and oven-baked. Great care is taken to ensure that each French Twist continues to be the only one of its kind. Others have tried to imitate our winning combination, but all have failed in their endeavor. What seems so simple is more than just a sum of its parts. With no added fillers or substitute sweeteners, French Twists simply towers above the competition. You would be hard-pressed to find any other bakery product with a more perfect combination of cinnamony sweet goodness and a healthier-for-you attitude.

Whether they are the perfect partner to a cup of coffee or a midnight snack, every moment is just right. For those who man-

age their daily diets one point at a time, they can rest assured that each satisfying serving is right on point— one to be exact.

Calling out to patrons from their easily identifiable bag or tub, or simply adorned in your own privately recognizable package, the choice is yours. Designing your own private label has never been easier. From low minimums to high profit sales, there is no denying the proven formula of “Just Great Taste.” It’s available in more than twenty thousand stores across the globe, the only question is…why not yours?

For more information, please visit booth 5458, contact us at www.barrysbakery.com or www.facebook.com/barrysbakeryfrenchtwists.

Please call at 800-894-7887 or 623-478-9979.

KLONDIKE HOLDS TO THE FINEST STANDARDS OF CHEESE Klondike Cheese, located in Monroe, Wisc., manufactures some of the finest cheese in the world and is a fourth generation family-owned-and-operated business that has been manufacturing cheese since 1925. The third generation of Buholzer brothers Ron, Steve and Dave, with help from the fourth generation, operate Klondike today. And though they have made many different cheeses throughout the years they currently produce Feta, Muenster, Brick and Havarti. You may be familiar with their brand of Feta under the Odyssey label, or their Swisconsin Brick and Muentser, but they also make cheese for a variety of private-label companies.

A lot has changed since 1925, but the art of cheesemaking has stayed the same. It is the advanced technology and equipment used today that allows cheesemakers to become more efficient in everyday plant operation.

Klondike has been a great example of keeping a time-honored recipe, but using state-of-the art equipment to manufacture a quality, consistent product day in and day out.

Their success is proven year after year, with their cheese always placing among of the top spots in their category in many competitions. This year especially, where they claimed four awards at the World Championship Cheese Competition, and their Feta Cheese took first place. They take a lot of pride in their plant and already had a great reputation of being a high-quality producer, but having judges from around the world recognize how great their cheese taste confirms that they know how to produce a flavorful, world-class cheese.

To keep up with their success, the company has recently completed a storage and cooler expansion, which will allow them to keep more products and supplies on hand.

Currently, Klondike Cheese is building another part of the facility that will produce Greek Yogurt in the beginning quarter of 2013. It will be an authentic Greek recipe with thick and creamy texture, and will be held to the highest standards, right along with their cheesemaking talents.

Visit Klondike Cheese at booth 2525 in the Wisconsin section of IDDBA, at www .klondikecheese.com or call 608-325-3021.

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GOURMET NEWS JUNE 2012 www.gourmetnews.com

JUST DESSERTS Founded nearly 40 years ago, Just Desserts originated simply from a family cheesecake recipe and a passion for making the most delicious, highest quality desserts.

Originally opening cafes around the San Francisco Bay Area, they built a brand that soon became recognizable and highly coveted. Over the years, the Just Desserts brand grew its assortment nationally and was then distributed throughout retail stores and specialty groceries alike. Customers craved the unique flavors, authentic ingredients and artisanal feel of baked goods that they remembered as a child, and Just Desserts was and continues to be a piece of that sweet memory many hold dear.

Employing a team of over 150 dedicated bakers and production staff, Just Desserts ensures that passion and quality is infused into each product they make.

Whether it’s baking, frosting or decorating every baked good that comes out of their 65,000 square foot kitchen is made with quality and care, just like you would create at home packed full of natural ingredients and lots of love.

Hearing what customers crave, Just Desserts continues to develop new products while keeping traditional baking methods and products alive. Just when you thought you had a favorite Just Dessert, try something else—you may find a new one.

CONROY FOODS UNVEILS NEW BEANO’S DRESSING FLAVORS

By Weyd Harris, National Sales Manager, Conroy Foods.

We are Conroy Foods. We are the manufacturer of Beano’s Deli Condiments. Beano’s is the number-one selling brand of Deli Condiments. Back in 1986, Beano’s was born out of a restaurant by the same name in a small town just outside of Pittsburgh.

Jim Conroy and his wife Leslee, along with his brother Bill, operated the restaurant during the day and bottled Beano’s Original Submarine Dressing at night. It became so popular that it was decided to sell the restaurant and go into the sauce business full time. A production facility was established and history was made. Today, Beano’s is a global brand with sales throughout North America, Central America, Europe and Asia.

At this year’s IDDBA we will be launching two new items, Beano’s Submarine Dressing with Olive Oil and Beano’s Submarine Dressing with Balsamic Vinegar. These two new products put a slightly different spin to Beano’s Original Submarine Dressing.

In addition, Beano’s produces a wide variety of condiments including Original Submarine Dressing, Honey Mustard, Deli Mustard, Horse Radish Sauce, Buffalo Sandwich Sauce, Chicken Wing Sauce, All American Sandwich Spread, Southwest

Sandwich Sauce, Wasabi Sandwich Sauce, Beano’s Smokey Bacon Sandwich Sauce and our new Cranberry Honey Mustard.

Beano’s created the deli condiment category. Our goal was to create incremental impulse sales and profits for the Deli Department. We offer attractive merchandising tools to help our retailers promote Beano’s in their stores. We have wire countertop racks that sit on top of deli counters or on sandwich islands, permanent wood floor racks and shippers with a variety of headers that are extremely effective in increasing sales.

Please stop by our booth to view all our products and have some fun with our Live, Love, Get Sauced Corn Hole Game and enter a raffle to win one of the games. You can watch our new television spots and sandwich making instructional videos. We will also have a limited supply of “Live Love, Get Sauced” T-shirts.

As we always like to say, “No matter how you slice it, stack it, or spread it, Beano’s makes it better!” Live, Love, Get Sauced!

Learn more about the company by visiting booth 2443 or calling at 412-781-1446.

You can also learn all about our products at conroyfoods.com. Watch for us on YouTube, Facebook and Twitter!

BUYERS GUIDE

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BUYERS GUIDE BAKED

GOODS

This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

American Vintage Wine Biscuits

Dean’s of Scotland Shortbread Cookies

Artisan crackers with wine or beer as the main ingredient. We are popular with "foodies" and wine lovers interested in new flavor combinations for their taste buds. Our customers tell us the combination of flavors gives these handmade morsels an addictive quality. Our crackers were invented by our chef, determined to create a cracker with flavor and texture to complement any cheese, dip, topping or to be enjoyed on its own.

SRP: $5.50-$5.95 No. of baked goods offered: 6

Dean’s of Scotland is still a family-run business that prides itself on practicing time-honored traditional home-baking methods. Baking in small batches, at lower temperatures and for longer periods of time than other cookie makers do, Dean’s creates the delicious and unique "melt in the mouth" sensation it is famous for. Using some of the finest Scottish ingredients available, Dean’s of Scotland makes all-natural shortbread cookies without any preservatives.

Dean’s of Scotland shortbread cookies are available in fingers and rounds.

SRP: $4.49-$5.99 No. of baked goods offered: 2

American Vintage Wine & Beer Biscuits 718-361-1003 www.americanvintage.com

Brands of Britain LLC 800-646-6974 www.brandsofbritain.com

Emily’s Chocolate Covered Fortune Cookies

CookieZen Bites

Everyone loves a fortune cookie. Now add chocolate, a hint of holiday flavor, fun fortunes to celebrate the season, great packaging and a price point that makes this an ideal Christmas gift for oneself, and you have Emily’s Chocolate Covered Fortune Cookies. 2012 Holiday Collection available.

SRP: $5.99 No. of baked goods offered: 12

New from CookieZen LLC, the makers of Cookies & Corks. CookieZen Bites are artisan grab-n-go cookies. These gourmet cookies, being prelaunched for orders at the Fancy Food Show, come in a 2 ounce package of four cookies. Two flavors are being offered: Zesty Lemon and Sea Salt Chocolate Oatmeal. Each will be sold in a POP counter-top display that holds 18 units. The cookies have a six month shelflife and contain no artificial preservatives, flavors or colors. There are no trans fats or hydrogenated oils. Visit us at Booth 3132 at the Summer Fancy Food Show.

SRP: $2.85 No. of baked goods offered: 2 product lines: Cookie & Corks, sweet and savory cookies packaged for wine pairing, and CookieZen Bites—Artisan grab-n-go cookies.

AMES International Inc. 888-469-2637 www.emilyschocolates.com

Apricot Strudel Baked in Munich and rolled in layers (not a single log) for a delicate texture.

Simply thaw, eat and enjoy. Available in apple—using tart cold-weather apples from Bavaria—and the new apricot variety. Just thaw, serve and enjoy.

Perfect for prepared foods departments or as a unique coffee bar dessert.

Apex Imports 209-295-4664 www.wolfgangspretzels.com

Gloria’s Gourmet Cookies

CookieZen LLC 888-499-3677 www.cookiesandcorks.com

Hye Quality Bakery Soft 16-inch cracker bread for foolproof rolled sandwiches and wraps. With its velvety texture, thinness and flavor, the Hye Roller complements any filling, for a light yet satisfying experience. Unlike tortillas or other flat breads, Hye Rollers hold fillings without turning soggy, splitting or cracking. Rollups can be made fresh and held up to 72 hours (depending on filling). Baked from natural ingredients and unbleached flours, with no trans fats or preservatives.

Shelf life 8 weeks refrigerated, 6 months frozen, 2 weeks at room temperature. In White and Wheat flavors, with Pesto available for foodservice.

SRP: $6.99 to $7.99 for retail pack of three. Packed 36 per case, in retail (12 resealable vacuum-packed bags, three per bag) or foodservice (six bags, six sheets per bag).

No. of baked goods offered: Five Hye Quality Bakery 877-445-1778 www.hyequalitybakery.com

These sweet treats shine by using simple, fresh and timeless ingredients, for both our signature sandwich cookies and gluten free almond cookies.

Each is a scrumptious confection, from our original lemon raspberry to the award-winning chocolate orange with raspberry. We use our own blood orange-infused oil to bring an extra burst of citrus to these delicate, chocolatey cookies, along with other fine ingredients for a naturally good tasting-treat.

Enjoy the difference!

SRP: $5.50 No. of baked goods offered: 4 varieties of sandwich cookies/2 varieties of cookie bites/6 varieties of gluten free

J&M Cheese Straws

Gloria’s Gourmet Cookies (a division of Arnabal International Inc.) 949-861-8820 www.arnabal.com

J&M Foods 800-264-2278 www.jm-foods.com

Wicked Jack's Tavern True Jamaican Rum Cakes Rum lovers and cake lovers will both fall for the exquisite rich, full taste of Wicked Jack’s Tavern True Jamaican Rum Cakes. Carefully crafted recipes derived from generations of Jamaican tradition has produced a rum cake so flavorful, so powerful, it’s quickly gained a reputation as the best-tasting rum cake available anywhere. Moist, buttery texture and a rum-soaked glaze add delicious detail that makes all other rum cakes walk the plank! Four distinct and unforgettable flavors, each with its own unique taste characteristics but all with the unmatched flavor of true Jamaican Rum. No. of baked goods offered: 4 flavors of rum cake: Chocolate Rum, Caramel Rum, traditional Butter Rum and Red Velvet.

AromaRidge 770-421-9600 sales@aromaridge.com

A traditional southern delicacy baked to perfection, combining a light crisp texture and only the finest natural ingredients for the best-tasting cheese straws you’ll ever find. Available in Original Cheddar, Asiago, Bleu, Jalapeño and Insanity.

SRP: $3.30 (2.5 ounces); $6.40 (6 ounces)

Euforia All-Natural Thousand-Layer Cake A gluten free luxury: a Dutch-Indonesian tradition, with an exotic spicy flavor that is delicate and not too sweet. Great reviews from gluten free blogs! Available in spice, vanilla or lemon, great as a snack or paired with coffee, tea or wine. Also available: cadeau gift boxes, six slices in the flavor of your choice, beautifully packed with organic tea or coffee. Individual one-ounce slices are about 2¼ inch square; whole cakes arrive boxed for retail sale.

SRP: $14 No. of baked goods offered: 3 flavors, 3 formats (individually wrapped slices, whole cake and roulade) Kartikas’s Kitchen 520-305-9289 www.euforiaconfections.com/wholesale

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BUYERS GUIDE

GOURMET NEWS JUNE 2012 www.gourmetnews.com

BUYERS GUIDE BAKED

GOODS

This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

PARTNERS Mia Dolci Gourmet Cookie Crisps Crispy treat, lightly sweet. Partners’ Mia Dolci Gourmet Cookie Crisps satisfy the sweet tooth without the excess calories, added preservatives, or artificial flavors. Choose from four delicious flavors: Chocolate Vanilla Swirl, Lightly Lemon, Toasted Hazelnut and Cinnamon Crisp. Mia Dolci cookies are superb alone or paired with your favorite coffee, tea, sorbet, or ice cream. As with all Partners products, Mia Dolci are certified kosher and contain no hydrogenated oils or trans fats. Designed with versatility in mind, Mia Dolci are available in 6.5 ounce or 2.0 ounce boxes and can be displayed either vertically or horizontally.

SRP: $4.99 for a 6.5 ounce box No. of baked goods offered: More than 40 SKUs across 5 brands Partners, a tasteful choice company 1-800-632-7477 www.partnerscrackers.com

Dolcedolio Handmade Olive Oil Biscotti Dolcedolio® Biscotti are handmade in Italy using only the finest all-natural ingredients: whole-wheat flour, sugar, lemon juice and extra-virgin Taggiasca olive oil. The delicate Taggiasca extra-virgin olive oil from western Liguria is perfect for confections, and is the unique ingredient for these round, wholesome and delicious Dolcedolio® biscotti. Perfect for retail displays and gift baskets.

SRP: $9.95 per 6.35 ounce box No. of baked goods offered: 2 varieties, Original and Lemon Po Valley Foods, Corp. (importer) 516-801-4688 www.povalleyfoods.com

Rubschlager Baking

Rubschlager Baking offers a delicious line of European-style specialty breads, all 100 percent whole grain, which are an excellent source of fiber. Available in Cocktail Breads, Square Breads, Rye-Ola Breads (100 percent Rye), Toasted Mini Chips, and Dinner Rolls, these dense, hearty breads carry the Whole Grain Council stamp and are Kosher OU Pareve. Most loaves are one pound, and most products are available as shippers.

SRP: Varies by product category No. of baked goods offered: Approximately 60 SKUs Rubschlager Baking 773-826-1245 www.rubschlagerbaking.com

Almond with Cherries Biscotti Coffaro’s Baking Co. is pleased to present its Almond with Cherries Biscotti 8 ounce box. These crispy, not-so-sweet treats are crafted using all-natural ingredients, including heart healthy olive oil (instead of butter or other saturated fats), flavors and pure vanilla. Almonds, being one of the most nutritious of all nuts, are naturally low in saturated fat and contain many other protective nutrients. Paired with vitamin rich dark cherries, these delicious authentic Italian biscotti are dairy free, low in sugar, cholesterol, and sodium. These wonderful biscotti are in line with Coffaro’s aspirations to offer consumers healthier menu choices.

No. of baked goods offered: 7 Coffaro’s Baking Co. 800-800-9490 www.seattlegourmetfoods.com

Tortuga Caribbean Rum Cake Shipper Displays Authentic and original Tortuga Caribbean Rum Cakes are offered in a freestanding shipper display that holds 60 4-ounce rum cakes or 30 16-ounce cakes. Packed with original golden with walnuts, or choose assorted flavors including coconut, chocolate, key lime, banana and pineapple. A consumer promotion to win a Caribbean cruise for two is included on the display. Tortuga rum cakes are baked in the Caribbean with the finest ingredients, handglazed with oak-barrel aged Tortuga Gold Rum and vacuum-sealed to lock in the delicious freshness. Cakes are available in three sizes—4 ounce, 16 ounce and 33 ounce—and nine tropical flavors.

SRP: $5.99/4-ounce rum cake Tortuga Rum Cake Co. 305-378-6668 or 877-486-7884 www.tortugarumcakes.com

Almondina Yogurt Dipped BranTreats

A delicious take on Grandma Dina’s secret Almondina® cookie recipe, our healthy BranTreats® are crispy wafers laced with the invigorating flavor of cinnamon, studded with the rich goodness of roasted almonds and natural sweetness of plump raisins. These Cookies for Breakfast™ now come dipped in our smooth delicately sweet yogurt confection and offer an all-natural, guilt-free indulgence.

Grandma Dina would be proud. Product introduced April 2012, will be shown as a New Product at IDDBA (booth 5349) and Summer Fancy Food (booth 1916).

SRP: $4.99 per 4.75 ounce box No. of baked goods offered: 11 Almondina 800-736-8779 www.almondina.com

BISCOTTEA Blueberry Tea Shortbread We bake BISCOTTEA Blueberry Tea Shortbread with actual Organic White Tea and Organic Blueberry Juice for a delicious flavor experience in each buttery square of buttery Biscottea Shortbread. The white tea from China’s Fujian province is caffeine-free and high in antioxidants. All our BISCOTTEA Shortbread varieties are elegantly packaged: Single Serve (.7 oz.) is perfect for tea and coffee counters and for gift baskets, Grab & Go Two packs (1.4 oz.), Retail Packs of 8 squares of shortbread (5.6 oz.) for the cookie aisle. We also offer BISCOTTEA shortbread in an elegant 24 cookie assortment with all our six tea-baked shortbreads for year round gifting.

SRP: $4.99 per 5.6 ounce retail pack. Also available: single pack ($0.79) graband-go two-packs ($1.49) and 24-pc gift assortment ($19.99).

No. of baked goods offered: 6 in tea line: Earl Grey, Chai, Mint, Blueberry, African Rooibos and Traditional Tea Time. Also available: Biscoffee.

BISCOTTEA Baking Co. 425-313-1993 www.biscottea.net

Kuchenmeister Cranberry Stollen

Kuchenmeister’s Stollen collection, imported from Germany, creates a holiday feast. Featuring Kuchenmeister’s Cranberry Stollen Gift Box. Each attractive, traditional loaf bursts with rich, fresh taste. For more than 125 years, Kuchenmeister has taken pride in its original recipes and special baking process. Since the Stollen are baked in tins, the raisins do not burn. Collection includes five Stollen loaves, wrapped in clear, see-through packaging: Butter Almond, Marzipan, Cranberry, Christstollen and Small Marzipan. Six Stollen selections come in stunning gift boxes: Rum, Black Forest, Marzipan, Christollen, Small Marzipan and Cranberry. Legendary Kuchenmeister sets the bar for remarkable Stollen excellence.

See it at the Summer Fancy Food Show, booth 2107.

SRP: $9.99- $ 13.99 No. of baked goods offered: 11 Kuchenmeister Stollen (imported by Carl Brandt Inc.) 800-275-4326 or 203-256-8133 www.carlbrandt.com

French Almond Cakes Elegant, little cakes with the rich and nutty taste of sweet almond. Soft and moist with crisp edges- these are made with the finest quality, all natural ingredients.

SRP: $17 for a box of 20 No. of baked goods offered: 5 products (many different variety packs) Donsuemor 888-420-4441 www.donsuemor.com

Fancypants Crunch! Cookies Brand new at the Summer Fancy Food Show: 100 percent natural, nut-free cookies in five flavors: chocolate chip, double chocolate, brown sugar oatmeal, vanilla sugar and gingersnap. Baked to a light, crunchy texture, and finished with a dash of salt, each cookie creates an addictive experience. Packed in 100 percent recycled plastic containers. At only 50 calories per cookie, Crunch! cookies are an affordable indulgence in more ways than one.

SRP: $4.99 per dozen No. of baked goods offered: 5 lines, including Iced (nut-free) and Hand-Decorated Fancypants Baking Co. 508-660-1140 www.fancypantsbakery.com

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This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

Traou Mad Brittany Cookies

In the ancient Breton language of northern France, Traou Mad means “good things” and anyone who tastes these would agree. Made with only the freshest and finest flour, eggs, and sugar and without added preservatives or chemicals, Traou Mad Brittany Cookies are a delicious treat for children and adults alike.

Housed in beautiful blue or red vintage tins decorated with paintings of Breton village life, the cookies are a perfect gift or to enjoy at home.

SRP: $14.50 per 7 ounce tin No. of baked goods offered: 6 The French Farm 713-660-0577 www.thefrenchfarm.com

HomeFree Vanilla Mini Cookies

Delicious, healthy cookies for everyone, including people with special dietary needs: gluten free, 70 percent organic and also free of peanuts, tree nuts, egg and dairy. Whole grain, low-sodium, Non-GMO Project Verified, with low glycemic vanilla. Winner of multiple awards: Food & Beverage Product Innovations 2012 Award, National Restaurant Association (NRA), Favorite Allergy Friendly Sweets— About.com Reader’s Choice Awards 2012; Best Snack—Shape Magazine 2011 and Finalist, Best New Food—Natural Products Expo East 2011. Beloved by kids.

SRP: $1.39 per unit. Single serve (0.95 oz) available in 10-pack POS and 100pack. Also available bulk wrapped and in 5 ounce retail box.

No. of baked goods offered: 15 HomeFree® 800-552-7172 www.homefreetreats.com

Layers Above Smith Island Multi-Layer Cake

No one is quite sure where the “Smith Island cake” came from, and how it came to be so unusual. But somewhere beneath those dreamy, delicate layers of spongy yellow cake and fantastical layers of chocolate fudge icing, you will find the answer. Known as “frosting with the cake,” this unique cake is available in a wide range of flavors including red velvet, raspberry truffle, coconut, peanut butter, and seasonal flavors. Sizes include a traditional 9 inch cake size (2 per case) and a unique “mini” 3 inch version great for a shared table dessert (6 per case).

SRP: Wholesale Pricing: 9 inch cake- $44; 3 inch cake (pack of 4)- $48 No. of baked goods offered: 7 gourmet dessert product lines Layers Above (Specialty Cakes and Desserts of the Original Smith Island Cake Co.) 410-213-7770 www.layersabove.com

Moondance Baking Holly Baking Cookie Brittle

Located in the heart of Sonoma County, Moon Dance Baking, Inc. offers a premium line of Biscotti and Cookies made with the finest all-natural ingredients.

Our top seller is Holly Baking Cookie Brittle, a deliciously crisp, buttery, and crunchy cookie with an irresistible melt-in-your mouth texture. Six flavors: Original Butter Rich, Sweet Ginger, Chocolate Peppermint, Chocolate Toffee, Espresso and Hazelnut Chocolate Chip. Try our new line of Holly Baking Chocolate Chip Cookies as well as Butter Cookies and Sugar Cookies, and Viva Sonoma Biscotti.

SRP: $3.99-$4.99 No. of baked goods offered: 23 product lines. Specialty, grocery and gift packaging available.

Moon Dance Baking Inc. 707-588-0800 www.moondancebaking.com

Queen City Cookies Rosemary Sesame Shortbread Pachyderm Packs

Designed for adults to share and savor, elephant-shaped Rosemary Sesame Shortbread Sensations (sofi Silver finalist) invigorate every party. Perfect with wine and cheese, these all natural buttery-rich bites are studded with rosemary, sesame and sunflower seeds. Other flavors are Chocolate Chipotle, Blueberry Maple, Buttery Bliss Shortbread. Each package contains an uplifting quote and humorous suggestion that eating elephant cookies with wild delight is believed to increase luck, happiness and prosperity. Noting, since results vary based on consumption, to Eat. Smile. Repeat. Launching soon: Classic Schnecken, Bacon Schnecken, and Apricot Schnecken ($13 per 1 pound loaf).

SRP: $7 per 6.5 ounce recloseable bag No. of baked goods offered: 13 SKUs, including Pachyderm Packs and Schnecken Queen City Cookies 513-591-0022 www.queencitycookies.com

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BUYERS GUIDE BAKE D

GOODS

This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

Papa Ben’s Mandelbrot

An Eastern European delicacy headed to retailers near you! Ben Lesser has enriched the family tradition with five unique flavors to tantalize every palate: Original Family Recipe, Lemon Blueberry with Poppy Seeds, Minty Dark Chocolate, Chocolate Espresso Bean and Spicy Chipotle with Ginger and Dark Chocolate.

These delicious anytime cookies use simple, fresh and natural ingredients, and are bursting with mouth-watering flavor. PBK’s bakery is KSA certified and certified Pareve. Each package is 8 oz. (227g), 2-1/4 x 4 3/4 x 8 ¼.

SRP: $6.99 per 8 No. of baked goods offered: 5 SKUs Papa Ben’s Kitchen 888-233-1072 www.PapaBensKitchen.com

Pierre Biscuiterie French Butter Cookies with Coconut In the French countryside of Normandy, Pierre has been making traditional cookies since the nineteenth century. Pierre Biscuiterie continues that legacy of simplicity, naturalness and pleasure. Our selection of all-natural cookies is among the most refined daily treats. Bite into a Pierre Biscuiterie coconut cookie and enjoy the tropical freshness of shredded coconut, combined with the traditional flavor of butter and fresh cream. Available in five other flavors: Butter, Mixed Berries, Lemon & Almond, Milk Chocolate and Dark Chocolate.

SRP: $3.99 Biscuiterie de l'Abbaye 212-229-1633 / info@pierre-biscuiterie.com www.pierre-biscuiterie.com

Sweet Potato Crackers Five flavors available: Original, Rosemary, Cracked Black Pepper, Chipotle, Gluten free Cracked Black Pepper. Each flavor comes in cute craft-style boxes containing 5 oz. of crackers. Hand-made in small batches with real North Carolina sweet potatoes, these are the only all-natural, baked sweet potato crackers on the market!

SRP: $5.99 per unit No. of baked goods offered: 5 Polka Dot Bake Shop/Millchap Bakery 704-527-0005 www.millchap.com

Potter's Crackers Mountains of local onions are chopped and roasted to give Potter's Caramelized Onion Crackers their rich flavor. Pair this aromatic organic artisan cracker with a soft rind earthy cheese and you're in heaven! Comes in a 5-ounce package in cases of 24 (may mix flavors). Potter's offers nine year- round flavors and three to five seasonal varieties. The current selection of flavors can always be found on their website.

No. of baked goods offered: 9 year-round flavors, three to five seasonal varieties Potter's Crackers 608-663-5005/For wholesale inquiries, please call Midwest Roots, 312-543-3466 www.potterscrackers.com

Lemonade Cookies from Sara Snacker A deliciously sweet and tart all-natural cookie, baked with real lemonade in each bite. A summertime favorite is now a year-round staple. These refreshing treats are available in 7.2-oz. bags. Certified Kosher.

SRP: $4.99 No. of baked goods offered: Five flavors are available: Lemonade, S’mores, Vanilla Milkshake and Chip’n’Etzel[TM], the original Potato Chip and Pretzel Cookie, in Milk or Dark Chocolate.

Sara Snacker Cookie Company 914-481-4982 www.sarasnacker.com

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BUYERS GUIDE FOODS

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This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

Wolfgang’s Bavarian Pretzel

CASATO BERTONI Balsamic Vinegar from Modena

The original Munich Oktoberfest Pretzel, now available in the United States.

Fully baked in Munich by Bavarian master bakers, using the finest natural ingredients and a recipe that is more than 1,000 years old. No additional baking required. Available in three sizes: 3 oz. (boxes of 100), 5 oz. (boxes of 50) and our popular giant10 oz. (boxes of 25). Now available for easy online purchase!

SRP: Bars and restaurants: 3 oz. $ 3.00/5 oz. $ 4.50/10 oz. $ 8.00; bakeries and grocery: 3 oz. $1.95/5 oz. $ 2.75/10 oz. $ 4.95

Casato Bertoni produces one of the finest balsamic vinegars from Modena.

The attic of Acetaia Bertoni is home to 1,500 barrels of high-quality woods: oak, chestnut, cherry, ash, mulberry, locust and juniper. This precious collection yields aromas and flavors during aging which make Acetaia del Casato Bertoni unique and inimitable. Bertoni Balsamic Vinegar IGP is available in 250 ml bottles, in a variety of ages.

SRP: $10.95 (aged 1 year); $14.95 (aged 2 yrs); $19.95 (aged 4 years); $29.95 (aged 6-8yrs)

Apex Imports 209-295-4664 www.wolfgangspretzels.com

Acetaia del Casato Bertoni Imported by Po Valley Foods Corp.

516-801-4688 www.povalleyfoods.com

Fior Fiore Extra Virgin Olive Oil By carefully selecting first cold pressed extra virgin olive oils, we have created an extra virgin olive oil which is typical of great oils bottled fresh at the mill.

Because it’s unfiltered, the tiny bits of olive pulp which “cloud” the oil give it a unique flavor profile like traditional homemade olive oil. Tastes like “olive juice,” its rustic and pulpy profile creates an unrivalled fresh and fruity taste.

Initially tasting almost sweet and buttery, it leaves a fruity and peppery sensation as an aftertaste. At its very best in the first few months (DecemberApril), its full flavor allows it to be enjoyed every day of the year—a truly unique condiment.

SRP: $14.99 No. of European products offered: 90 Fine Italian Food 630-904-0002 www.fineitalianfood.com

Vermeer®, A Dutch Masterpiece Jana Foods is proud to import Vermeer, named World Champion at the prestigious World Championship Cheese Contest 2012 in Madison, Wis. Produced

by Royal Friesland Campina, Holland's leading dairy cooperative, Vermeer is a mature cheese with a full-bodied taste, but with less fat, salt and cholesterol compared to the average medium-aged gouda. It is aged naturally for 22 weeks to achieve the best possible taste.

SRP: $15/lb.

Jana Foods 201-866-5001 www.janafoods.com

Lorenzo n.1 Organic Single Varietal Sicilian Olive Oil The Barbera family has been producing olive oil in Palermo since 1894. The Lorenzo line includes three distinct olive oils, celebrating three generations of Lorenzos in the Barbera family. Like its namesake, company founder Lorenzo Sr., Lorenzo n.1 has a strong "personality." The most fruity of the three Lorenzo oils, it is produced from 100 percent Organic Cerasuola DOP Vally Trapanesi olives. The exclusive bottle comes with a special anti-refilling cap. Limited production.

Lettieri & Co 415-657-3392 www.lettieri.com

MarDona Foods Balsamic Glaze Made from a Balsamic Condimenti imported from Modena, Italy. We take this naturally sweet balsamic and reduce it to a concentrated thickness, and add xanthan gum to keep the product firm. Perfect over cheese, meats, poultry, salads and so much more. It is also a perfect topping for a vanilla ice cream dessert. Eight flavors: Peach, Cherry, Red Apple, Fig, Raspberry, Black Truffle, Original and White. Packed 6 per case, $5.00 per unit wholesale price.

SRP: $9.99 per 8 oz. squeeze bottle No. of European products offered: 49 MarDona Specialty Foods 855-OIL SPRAY (645-7772) www.mardonaspecialtyfoods.com

Prosciutto di Parma®

Natural from the start. Prosciutto di Parma is free of additives, cured only with the help of air and sea salt. Though natural production methods are exactly what contemporary customers want, this is not a new idea. In fact, all Parma Ham® has been produced with the same painstaking care since Roman times. By law, this ham can be cured only in the countryside near Parma, Italy. Specially bred pigs must be born and raised, according to strict guidelines on approved farms in northern and central Italy. Their diet of cereals, grains and whey from Parmigiano Reggiano production, contributes to the full-bodied, complex flavor. At curing facilities that dot the countryside, highly experienced “salt masters” apply just the right amount of sea salt to produce the desired savory-sweet profile. A curing period of at least 400 days ensures that customers will be rewarded with perfectly cured Parma Ham every time. The Consorzio del Prosciutto di Parma guarantees the authenticity of every ham bearing the five point Ducal crown.

Marks on the pork legs indicating origin, processor’s identification and the date that curing began provide visual evidence of a quality-control and traceability system that is entirely transparent. Available from many fine distributors Consorzio de Prosciutto di Parma ParmaHam@lewis-neale.com (U.S. Information Office)

Guido Castagna 100g Chocolate Bar Guido Castagna’s “Atelier del Cioccolato” was started in Giaveno in 2002.

This skilled craftsman from Turin has innovated traditional Piedmontese chocolate, combining basic ingredients with originality and adding a personal artistic touch. The Atelier uses only the best cocoas from around the world and the Piedmont Hazelnut I.G.P., “Signora Tonda Gentile.” Toasting, refining and conching are parts of a production process aimed at enhancing the natural basic raw materials and at obtaining very high quality handmade products. In 2004 the Atelier was awarded “Eccelenza Artigiana Regione Piemonte” and the prestigious Slow Food “Maestro del Gusto” qualification.

SRP in U.S.: $ 7.99 No. of European products offered: Approximately 200 Viola Imports 847-690-0790 www.violaimports.com

Tentazioni Honey This high quality Acacia honey is produced in Acqualagna, located in the Italian region of Marche. The beautiful silky tone of Tentazioni Honey is perfect for drizzling on toast points, desserts, in hot tea, or any culinary creation which calls for an essence of flavored honey. Available in White Truffle, Lemon, Bilberry (deep purple honey made from fruit similar to a full-flavored blueberry), Blackberry and Hazelnut. 3.5 oz glass jars.

SRP in U.S.: $4.50 No. of European products offered: 5 House of Caviar and Fine Foods 877-462-0533 www.houseofcaviarandfinefoods.com

RITROVO SELECTIONS™ Lamon Beans IGP by Casina Rossa New from Ritrovo: the tender heirloom bean from Veneto. Lamon beans are prized in Italy for their texture, tenderness and adaptability to classic Italian dishes.

Ritrovo Italian Regional Foods 503-880-8840 www.ritrovo.com

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This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

Micro Minis from Carl Brandt

The latest imported snack, from Hagen, Germany, sets a tasty standard of excellence. A unique version of the company's popular, full-size Zwieback, twice-baked rectangular toasts, favored by all generations for the past 100 years. Tipped with delicious sesame clusters, chocolate or shredded almonds, the 3 tiny varieties are like other favored snacks. You can’t eat just one—got to have another! They are nestled in a distinctive, round 2.8 oz. cup-shaped container with a see-through side window that displays the appealing, slightly sweet Micro Minis.

SRP: $ 3.99 Carl Brandt (importers Carl Brandt Inc.) 800-275-4326 www.carlbrandt.com

Greek Herbal Teas, Cat Cora’s Kitchen by Gaea

These herbal teas are all made with the highest quality of Greek red saffron: a pure and precious spice that enhances flavor and has medicinal qualities including anticarcinogenic, mutagenic and antioxidant-like properties. Enjoy hot or cold, in 5 flavors: Cinnamon, Clove and Saffron; Honey, Orange and Saffron; Mint, Lemongrass and Saffron; Ginger, Liquorice and Saffron; and Rosemary, Thyme and Saffron. Gaea's extensive range of Greek specialties includes olive oils (12 different kinds), olives (22 kinds), tapenades (7 kinds), cooking sauces (7 kinds), vinegars (4 kinds), sundried tomatoes and roasted red peppers.

SRP: $6.99 per box of 10 tea bags No. of European products offered: Approximately 55-60 across entire line Cat Cora’s Kitchen by Gaea 973-338-0300 (Liberty Richter) www.catcora.com

L’Epicurien Jams and Spreads

For 3 decades, master artisan Bernard Le Gulvout’s company L’Epicurien has combined traditional cooking techniques with the highest quality ingredients to produce an award-winning line of jams and fruit preserves. Using fruit ripened beneath the Provence sun, the L’Epicurien jams are made by hand in small batches. Perfect as a part of a gourmet brunch or workday breakfast, L’Epicurien fruit jams will seduce you from the first delicious bite. L’Epicurien’s newest addition is the savory Espelette chili pepper, which is delicious paired with chevre and a crusty baguette.

SRP: $7.30 per 4.4 oz. glass jar No. of European products offered: More than 100 The French Farm 713-660-0577 www.thefrenchfarm.com

‘Barra Gallega’ Traditional Galician Bread

From the ovens of a baker in Galicia, this legendary bread has a thin, crackly crust with a sweet interior that is light and airy. The Galician barra is so easy to enjoy. Just pop this partially baked bread into an oven preheated to 400°F, and bake for 10 minutes. In no time at all, the wonderful aroma of fresh baked bread from Spain will fill your kitchen. Perfect to dip in olive oil or to slice and fill with jamón and Manchego, for the perfect bocadillo sandwich. Arrives from Spain frozen and we ship directly to you. Comes in 2.5 lb. bag with 4 loaves.

SRP: $15.50 No. of European products offered: 900

Rigoni di Asiago Chestnut Honey

Gathered in mid-summer and amber in color, this variety is liquid and aromatic with a slightly bitter aftertaste. It is rich in minerals and oligoelements and is a great accompaniment to yogurt, cake with cream and cheese. In five flavors: Acacia, Chestnut, Forest, Wildflowers and Orange.

SRP: $7.99 No. of European products offered: 5 honeys, Nocciolata and the Fiordifrutta line of jams Rigoni di Asiago 305-470-7583 www.rigonidiasiago.com

Mitica® Tortas de Aceite de Almendra Marcona

Tortas were introduced to Sevilla in the 8th century with the Moorish invasion of Andalucia. We have been searching for quite a while for the perfect tortas, and we finally found them! Five sisters make each torta by hand and even make the sugar crystals which adorn the sweets. These have crushed Marcona almonds on top and are absolutely outstanding.

SRP: $6.99 No. of European products offered: More than 250 Forever Cheese 718-777-0772 www.forevercheese.com

Farro Pasta by The Scrumptious Pantry

Farro pasta is made of semolato, including about 90 percent of the grain, keeping the good things: bran (fibers), germ (antioxidants, vitamin E & B, minerals, proteins) and the outer layer of the endosperm (proteins, fats, minerals, vitamins, enzymes). This pasta is easier to digest than other pastas, contains more nutrients, and the delicate taste supports all sauces. The pasta is extruded through a bronze die and dried at low temperatures, ensuring that the surface is rougher than industrial pastas, allowing the sauce to better embrace the pasta for that perfect bite! Each order includes 2 1-lb. bags.

SRP: $15.48 No. of European products offered: Line includes 13 SKUs, of which 2 are farro shapes The Scrumptious Pantry 301-979-9751 www.scrumptiouspantry.com

Pistuccia Pistachio Cream

A delicious spreadable pistachio cream produced in Bronte, Italy. Perfect for breakfast on a slice of bread or as a snack on crackers. The pistachio flavor is subtle, sublime and a great source of protein as well as Vitamin E, calcium, phosphorus, potassium, magnesium and zinc. Made from 100 percent Bronte DOPcertified pistachio that naturally are a verdant green color, have a high concentration of vitamins and protein, and a rich, nutty flavor and aroma thanks to the mineral-rich volcanic soil and Sicilian sun and air. Kids especially love it!

A U.S. Zanni Foods exclusive, available through UNFI. SRP: $8.99 No. of European products offered: 3—Pistuccia Pistachio Cream, Pestuccio Pesto and Baci d'Amore White Chocolate Hazelnut Crunch Spread.

La Tienda—The Best of Spain 888-331-4362 www.latienda.com

Zanni Foods, Inc. 717-626-8878 www.zannifoods.com

The Schiralli family began producing extra virgin olive oil in 1922. The present owner’s grandfather started a small family production in the foothills near Bari in Puglia. More than 8,000 olive trees are spread over 20 hectares. Adhering to the ancient tradition of respecting the land and all it has to offer, Crudo oil is grown, harvested and pressed on site using the continuous cycle production method. This process minimizes oxidation and produces an oil rich in polyphenols. Mono cultivar Ogliarola olives. Bright yellow green in color. Tastes of green olives, fresh almonds and artichokes. Oil has a delicate sweetness and fruity aftertaste. Drizzle on salads, steamed vegetables or grilled fish.

SRP: $15.99 (250 ml)/$32.00 (750 ml) No. of European products offered: 250 SKUs

Best New Vegan Product Award at Natural Products Expo West 2012. Choc & Nut is a traditional USDA organic and vegan hazelnut-cashew-cocoa spread. It is palm oil free, dairy free and lecithin free. It contains twice the amount of nuts compared to most other brands, high quality cocoa and vanilla. The process relies on carefully selected and wholesome ingredients.

SRP: Generally between $8 and $9

Crudo Extra Virgin Olive Oil

Manicaretti Italian Food Importers 800-799-9830/510-7402020 www.manicaretti.com

Choc & Nut

NOISERAIE Productions, imported and distributed by Crossings French Food 508-755-5860 www.crossingsfrenchfood.com /www.chocandnut.com

GOURMET MARKETPLACE A Special Advertising Section A Special Advertising Section

Blue Crab Bay Co. offers a variety of coastal-inspired products, including nut snacks, beverage mixers, seasonings, soups, condiments, dip kits, and now Blue Crab Stoneware.

Bay Beyond Inc./Blue Crab Bay Co. 800-221-2722

www.baybeyond.net

New for 2012, a versatile cast iron skillet originally designed as a pizza page. Cast iron is an ideal cooking utensil for its heat retention qualities. It can also be used on the BBQ for burgers, chicken, etc..; they won’t dry out or lose their juices. Try using it to cook shrimp & vegetables, as they can’t fall through the grill anymore.

Gourmet du Village, Inc. 800-668-2314 www.gourmetduvillage.com

Marley Coffee is available in two Jamaica Blue Mountain Ground Coffee roasts, six varieties of certified USDA Organic Ground Coffee, plus Whole Bean and Single-Serve Pods. Adheres to Rastafari standards of ITAL for all things Pure, True and Vital. Supports the Kicks for Cause Foundation with local giving programs available.

Marley Coffee 323-556-0746 sales@marleycoffee.com marleycoffee.com

At The Invisible Chef, we pride ourselves on using the finest all natural ingredients in every mix we make. We offer flavor combinations that include classic standbys everyone loves, as well as unique offerings for the sophisticated inner chef in all of us!

Featured above, the Coffee & Tea Cakes Chocolate Collection.

800-456-7115

e Invisible Chef contactus@theinvisiblechef.com

DeCarlo “Sun-Kissed” Pomodorini—Sweet and delicate cherry tomatoes marinated in DeCarlo’s precious extra virgin olive oil. Lightly and slowly dried by the sun – “sun kissed” – these Pomodorini have a unique texture and exquisite flavor. Enjoy with pasta, on pizza, with so fresh cheeses or simply straight out of the jar.

Viola Imports, Inc. 847-690-0790

www.violaimports.com

We have eight new products for you to sample and have re-imagined our best oils and vinegars with an exciting new look. Established in 1980, Boyajian is a manufacturer of 100% All Natural Infused Olive Oils, Vinegars, Vinaigrettes, Dipping Oils, Citrus Oils, Flavorings and Extracts. Retail, Foodservice and Manufacturing sizes.Visit us at the Fancy Food Show. Booth 2322

Boyajian, Inc. 800-965-0665 www.boyajianinc.com

American Vintage Wine Biscuits are cracker snacks made with wine and pepper. The striking flavor combinations and eye-catching artwork of framed grapes create customer interest and add rich color to any counter display or gift basket. Contains no preservatives or cholesterol.

American Vintage is thrilled to present our NEW BEER BISCUITS, handmade with real American beer. 3 FLAVORS: Smoky Chipotle, Lime & Beer – Mild; Smoky Chipotle, Lime & Beer – Hot Hot Hot; and Pizza & Beer. No preservatives, no cholesterol and no trans fat. Free consumer samples are included with each retailer’s order.

Our products carry the distinctive palette of premium tastes and flavors, coupled with a sense of uniqueness that infused throughout our product line. Mediterranean Gourmet’s sumptuously rich and lavish products continue to please our customers everyday.

American Vintage Wine Biscuits 718-361-1003 www.americanvintage.com

American Vintage 718-361-1003

Mediterranean Gourmet 703-880-4236 info@mediterranean-gourmet.net

Private Spring Water…Bottle your business with style, elegance, and sophistication. Unmatched Client Services. State-Of-e-Art Compre hensive Design Solutions. Customized Label Packages & Programs. We are an environmentally conscious, company with a big cause. Our sustainable practices significantly reduce our carbon footprint. Be a part of the solution…. “Responsible Hospitality.”

Rubschlager Cocktail Breads are the signature item in the Rubschlager line of European-style specialty breads. Now available in four varieties: Sourdough, Whole Grain, Pumpernickel, and Rye, there is truly a flavor to please everyone.

For hors d’oeuvres, snacks, mini-sandwiches, treats for the kids—just their size— Rubschlager Cocktail Breads are the answer. All are made with 100% whole grain, all are Kosher, OU Pareve, and all bear the Whole Grain Council stamp.

Pacific Resources is an exclusive importer of quality New Zealand products —including the documented “Healing Honey” Manuka, a range of pure floral honeys and a perfect Sea Salt from N.Z.'s clean oceans. Improve your health while enjoying excellent flavors, from the country that is the healthy breadbasket for the world.

Private Spring Water 877-664-1500 www.PrivateSpringWater.com

Rubschlager Baking Corportaion 773-826-1245 www.rubschlagerbaking.com

Pacific Resources International 805-684-0624 www.shoppri.com

What do you get when you add sprouted ingredients to a tortilla chip? A Way Better Snack! Simply Sunny Multi-Grain, Unbeatable Blues, Sweet Potato, Black Bean, Sweet Chili and No Salt. * Certified Gluten Free * Non GMO * Vegan * Certified Kosher * Whole Grains * Low Sodium * No Trans Fats, Artificial Colors Flavors, Preservatives

Gourmet Sea Salts. Over 180 sea salts from around the globe, the largest selection from a single source. Plus our unique Sea Salt Collection sampler sets, pepper, peppercorns and pepper spice blends – new tastes, flavors and aromas abound. 4 oz and 8 oz jars, 12 per case.

FairHarvest, LLC 888-543-4738 www.fairharvestfoods.com

Way Better Snacks 631-761-6950 www.gowaybetter.com

e Spice Lab 954-275-4478 sales@thespicelab.com

Dilettante 800-800-9076 www.dilettante.com

With the summer months approaching, now is a great time to try FeverTree premium all-natural cocktail mixers. Artisan crafted with the best ingredients sourced from around the world, Fever-Tree enhances the enjoyment of the finest spirits.

Brands of Britain, LLC 800-646-6965 www.brandsoritain.com

Ford’s Gourmet Foods 919-833-7647 www.BoneSuckin.com

Create magic in your kitchen! Enhance the natural flavor of meat, fish, poultry, vegetables, pasta, salads and stews. ese sauces can be used for broiling, grilling, marinating, roasting and baking.

Add zest, spice, flavor and taste to almost any food.

Aloha Shoyu's soy sauce in 6-24 oz. bottles are great for trial sizes, gift baskets and tabletop or prepared foods use. Three flavors: the sweet, subtle Regular, which built our company and our customers still ask for; Lower Sodium with a softer taste; and Aloha Gold, for bold flavor with low sodium and no MSG.

Ford’s Gourmet Foods

Carolyn Saucier 510-336-9403 www.carolynsaucier.com

Aloha Shoyu 808-456-4519 www.alohashoyu.com

Sierra Soups are vegetarian, vegan, gluten-free mixes, complete with vegetables and spices in every package. ese treasured recipes are hearty and large enough to serve a whole family as a complete meal, and even have leovers. e most difficult step is to sauté an onion, and sometimes not even that.

Bacon Bleu Cheese Cheeseball & Appetizer Mix e latest flavor innovation from Wind & Willow. With more than 60 mouthwatering products, Wind & Willow is the perfect choice for every taste and every occasion.

919-833-7647

www.BoneSuckin.com

Sticky Finger Bakeries Scone mixes let customers experience a classic treat that is always guaranteed to come out tasting great! Our fresh, all-natural scone mixes enables you to treat your customers to gourmet flavors through the most convenient method available. And now Sticky Fingers is introducing two new flavors, Strawberry and Raspberry White Chocolate.

Sticky Fingers Bakeries 800-458-5826 www.stickyfingersbakeries.com

Sierra Soups, Inc. 559-299-3052 www.sierrasoups.com

888-427-3235

Wind & Willow www.windandwillow.com

A Special Advertising Section

New from Fire Dancer — Seasoning & Rub! You love our International Award Winning Nuts, now try our spices. Flavor in first bite.

Sweet Heat and great taste are the core of our secret recipe. Spice up meats, veggies and even popcorn! All Natural & Gluten Free.

Please come visit us at Booth 5026 in D.C.

GOURMET MARKETPLACE

All Natural. Elegant. Truly Delicious.

#1 BBQ Sauce – 1st Place Winner Battle of Sauces & Best in Sales #1 Newsweek Magazine! A+ Health Magazine. Western North Carolina tomato based sauce sweetened with honey & molasses.

Best seller in specialty stores, health food stores, grocery stores & restaurants. All Natural, Gluten Free & Certified Kosher.

Please come visit us at Booth 5026 in D.C.

A Special Advertising Section

Our exclusive line of exotic fruit toppings make a thoughtful gi— they are gluten free, all-natural and made with fair trade ingredients. ey are delicious as dessert toppings, spreads, a base for marinades, or in baking your favorite pastry or cake. We can package the trio in an eco-friendly box.

44

SMORGASBORD

GOURMET NEWS JUNE 2012 www.gourmetnews.com

SMORGASBORD ADVERTISER INDEX PAGE WEBSITE

PHONE

Candies** Aloha Shoyu Abdallah Aloha Shoyu Vintage Wine Biscuits American Amella Antichi Sapori Vintage Wine Biscuits American Apex Imports (Wolfgang’s Pretzels) International* Arnabal International* Arnabal Ashman Manufacturing* Ariston Specialties Bakery on Main Arthur Schuman** Bakto Flavors Bakery on Main* Bear Foods* Bakto Flavors Bellindora Vinegars* Bannex Bemka Beyond Bay Boyajian* Bookbinder Specialties* Brands of Britain Boyajian Carolyn Saucier* Foods* Conroy of Britain* Brands CookieZen Brazos Valley Cheese** Crunchies Carolyn Saucier Fair Harvest & Son Charles Fine Italian Food* Conroy Foods Ford's Foods Enjoy Life Foods* Formaggio EU 5 The French Farm* Fair Harvest Gourmet du Village* Italian Trading* Food Fine Grapevine Fondarific Fondants* Grand-Place U.S. Fonterra Brands** Hammonds Candies** Formaggio** Harvest Fresh Farm* Hye Quality du Bakery Village Gourmet Chef The Invisible Hye Quality Bakery Java Frost Chef The Invisible Jelly Belly Tea Co. Jamaican Kidsmania** Jana Foods** Low Country Produce* Java Frost Mariah's Chow Chow Relish* Just Desserts Marley Coffee Kartika’s Kitchen (Euforia) Mediterranean Gourmet* Lettieri Middleton Organic Foods* Mariah’s Chow Chow Relishes* Nunes Farms Marley Coffee Pacific Resources Int'l.

Mediterranean Peanut Shop ofGourmet Williamsburg* Norseland Inc.** Po Valley Foods

39 2 22 42 18 10 22 37 5 19 6 10 20 27 22 19 11 10 3 38 8 42 12 16 22 10, 5 42 5 22 7 29 21 4 20 34 5 6 22 17 6 5 10 6, 43 9 7 7 16 16 28 3 26 3 2 42 10, 7 38 4 42 3 39 4 27 7 10 10 45 7, 22 18 12 FC 11 21 20 42 8 42 12

www.alohashoyu.com www.abdallahcandies.com www.alohashoyu.com www.americanvintage.com www.amellacaramels.com antichisaporius@gmail.com www.americanvintage.com www.wolfgangspretzels.com www.arnabal.com www.arnabal.com www.ashmanco.com www.aristonspecialties.com www.bakeryonmain.com www.arthurschuman.com www.baktoflavors.com www.bakeryonmain.com www.bearfoodsinternational.com www.baktoflavors.com www.bellindora.com www.bannex.com www.houseofcaviarandfinefoods.com www.baybeyond.net www.boyajianinc.com www.bookbindersfoods.com www.brandsofbritain.com www.boyajianinc.com www.carolynsaucier.com www.conroyfoods.com www.brandsofbritain.com www.cookiesandcorks.com www.brazosvalleycheese.com www.crunchiesfood.com www.carolynsaucier.com www.fairharvestfoods.com www.gordoscheesedip.com www.fineitalianfood.com www.conroyfoods.com www.fordsfoods.com www.enjoylife.com www.formaggio.com www.legendsfromeurope.com www.thefrenchfarm.com www.fairharvestfoods.com www.gourmetduvillage.com www.fineitalianfood.com www.grapevinetrading.com www.fondarific.com www.grandplacechocolate.com www.fonterra-northamerica.com www.hammondscandies.com www.formaggio.com www.harvestfreshfarm.com www.hyequalitybakery.com www.gourmetduvillage.com www.theinvisiblechef.com www.hyequalitybakery.com www.javafrost.com www.theinvisiblechef.com www.jellybelly.com www.jamaicantea.com www.candynovelties.com www.janafoods.com www.lowcountryproduce.com www.javafrost.com www.mariahsrelish.net www.justdesserts.com www.marleycoffee.com www.euforiaconfections.com www.mediterraneangourmet.net www.lettieri.com www.middletonorganics.com www.mariahsrelish.net www.nunesfarmswholesale.com www.marleycoffee.com www.shoppri.com www.mediterraneangourmet.net www.thepeanutshop.com

800-348-7328 808-682-2820 808-682-2820 718-361-1003 800-205-0080 201-438-7100 718-361-1003 209-295-4664 949-861-8820 949-861-8820 800-641-9924 860-224-7184 860-895-6619 973-227-0030 732-626-5677 860-895-6619 206-281-7777 732-626-5677 209-334-5544 847-215-5170 954-462-0533 757-787-3602 800-965-0685 800-826-7322 800-646-6974 800-965-0685 510-336-9403 800-317-8316 800-646-6974 888-499-3677 245-230-2535 888-997-1866 510-336-9403 888-543-4738 630-904-0002 800-317-8316 919-833-7647 847-260-0300 845-436-7464 713-660-0577 888-543-4738 800-668-2314 630-904-0002 800-469-6478 912-232-4410 508-529-6044 847-928-1600 888-226-3999

31 www.norseland.com 2 www.povalleyfoods.com 10 www.privatespringwater.com 42 www.shoppri.com 17 www.queenbeegardens.com 4 www.thepeanutshop.com 9 www.rabbitcreekgourmet.com 38 www.peppercreekfarms.com 24 www.robertrothschildfarms.com 42 www.privatespringwater.com 4 www.therogerscollection.com 18 www.purelyamerican.com 23 www.herbspicetea.com 20 www.therealdealallnaturalsnacks.com 5 www.sarabeth.com 46 www.robertrothschildfarms.com 22 www.seattlegourmetfoods.com 42 www.rubschlagerbaking.com 17 www.sensationalsweets.com 44 www.herbspicetea.com 7 www.sierrasoups.com Seattle Gourmet* 22, SPI Westport 20 43 www.seattlegourmetfoods.com www.alodrink.com Sierra SoupLab* Co.* 20 www.sierrasoups.com The Spice 6 www.thespicelab.com Sohgave!* 21 www.sohgave.com Sticky Fingers Bakery 22 www.stickyfingersbakeries.com Stonewall 12 www.stonewallkitchen.com The Spice Kitchen* Lab 39 www.thespicelab.com Tao of Tea 10 www.taooftea.com Sticky Fingers Bakery* 23 www.stickyfingersbakeries.com Tortuga Imports 8 www.tortugarumcakes.com Stonewall Kitchen 2 www.stonewallkitchen.com Vanns Imports 8 www.vannsspices.com Tortuga 37 www.tortugarumcakes.com Victorious Solutions* 4 www.VeriPeriUSA.com Viola Imports 42 www.violaimports.com Viola Imports* 8 www.violaimports.com Way Better Snacks 39 www.gowaybetter.com Way Better Snacks 7, 22 www.gowaybetter.com Westland Cheese** 30 www.norseland.com Wild Forest* 9 www.truffleoilsandmore.com Widmer Cheese Cellars** 28 www.widmerscheese.com Wind & Willow 9 www.windandwillow.com **Featured Free supplement Featuredin inGluten Condiments supplement ** Featured in Cheese supplement ** Featured in Sweets & Treats special section

203-324-5620 516-801-6488 877-664-1500 805-684-0624 800-225-7553 800-831-1828 800-837-3073 580-536-1300 800-356-8933 877-664-1500 207-828-2000 800-359-7873 800-227-2830 610-258-0888 800-773-7378 800-356-8933 800-800-9706 773-826-1245 570-524-4361 800-227-2830 800-397-6887 800-800-9706 650-616-7777

Private Resources Spring Waters Pacific Int’l.

Queen Gardens Peanut Bee Shop of Williamsburg Rabbit PepperCreek Creek Farms Robert Farms Private Rothschild Spring Waters The Rogers Collection* Purely American* San Francisco Herb Real Deal / Keystone Snacks* Sarabeth's Kitchen Robert Rothschild Farms Seattle Gourmet Rubschlager Sensational Sweets San Francisco Sierra Soup Co.Herb

845-436-7464 870-251-1060 877-445-1778 800-668-2314 800-456-7115 877-445-1778 800-676-3661 800-456-7115 800-323-9380 876-928-5863 562-946-8802 201-866-5001 800-935-2792 800-676-3661 203-701-0983 510-567-2900 543-841-5783 520-305-9289 703-880-4236 415-657-9957 509-727-8221 203-701-0983 209-862-3033 543-841-5783 805-684-0624 703-880-4236 800-831-1828

800-397-6887 954-275-4478 800-930-9284 800-458-5826 888-326-5678 954-275-4478 503-736-0198 800-458-5826 877-486-7884 888-326-5678 800-583-1693 877-486-7884 888-688-4781 847-690-0798 847-690-0798 631-761-6950 631-761-6950 203-324-5620 866-871-7208 888-878-1107 888-427-3235

Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN 1052-4630) is published monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ 85715; 520-7211300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsible for proper release of proprietary classified information. ©2012 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited. Back issues, when available, cost $7 each within the past 12 months, $12 each prior to the past 12 months.

CALENDAR June 8-10

July 11-18

Coffee Fest Chicago

Atlanta International Gift & Home Furnishings Market

www.coffeefest.com

Atlanta, GA, www.americasmart.com June 10-12

International Dairy, Deli & Bakery Assn.

August 1-4

New Orleans, www.iddba.org

American Cheese Society Conference

Raleigh, NC, www.cheesesociety.org June 17-19

Summer Fancy Food Show

August 19-22

Washington D.C., www.specialtyfood.com

The Gourmet Housewares Show at NYIGF

www.nyigf.com

PEOPLE WATCH La Terra Fina® announces new marketing and sales team leaders La Terra Fina’s new General Manager and Chief Operating Officer, Tim Ramsey, has aggressive plans to grow the company in 2012. John Harrington is the new Director of Marketing. The new Directors of Sales positions have been filled by Cindy Hess, East; and Steve Ihme, West.

Harrington is charged with managing the portfolio of La Terra Fina branded products. In this leadership role, he will develop, implement and manage annual strategic, financial and marketing brand plans as well as take an active role in new product launches. Most recently, Harrington served as Director of Marketing at Safeway Inc., in Pleasanton, Calif. In this post, he was responsible for the Shopper Marketing strategic planning and brand activation for Safeway’s consumer brands’ portfolio.

The Directors of Sales team members are responsible for coordinating and directing retail sales efforts for all brands of La Terra Fina and in all classes of trade. The primary responsibilities for Hess and Ihme will be to maximize company sales while maintaining and expanding acceptable gross profit margins. They are also in charge of developing and managing the activities of subordinates and third-party brokers.

Hess formerly worked at Schwans Food Co. as a Senior Sales Director in Salisbury, N.C. There, she successfully managed a new go to market business strategic initiative and managed a 15-person sales team. Prior to joining La Terra Fina, Ihme was the Customer Business Manager at WhiteWave Foods and worked 16 years at Kraft Foods.

Stockton Graham & Co.® announces new team member Debra Dolan Jeff Vojta, President of Stockton Graham & Co.®, announced that Debra Dolan has joined the company as an Outside Sales Associate–Northeast. Dolan brings more than 10 years of specialty coffee sales and equipment experience, as well as a strong customer service record and proven success working with new cafés developing specialty beverage menus.

Dolan began her career as a specialty coffee business owner in Pennsylvania. Prior to joining Stockton Graham & Co., she worked as a Director of Specialty Coffee at Performance Food Centers and a Sales Representative at The Cappucino Connection. She is a Certified Level 1 Barista by the Specialty Coffee Association of America (SCAA) and an experienced trainer of espresso extraction

and coffee brewing according to SCAA guidelines.

“Adding Debra to our team will enable us to better serve clients in the Northeast and expand sales of our coffee brands in that territory,” says Stockton Graham & Co. President, Jeff Vojta. “It's great that we've found such an experienced and knowledgeable person to help us continue to grow the business.”

Nicole Lindermayr joins William Bounds as Director of International Sales Nicole Lindermayr joins William Bounds Ltd. in the newly created position of Director of International Sales. She reports to Helen Bounds, President.

Representing the third generation of the William Bounds family business, Lindermayr is the granddaughter of Helen Bounds and her late husband, founder Bill Bounds.

Lindermayr, who is based in Frankfurt, Germany, is broadening the company’s European business through sales initiatives and a focus on distributor relationships throughout the region. She will also assist distributors in finding quality products that best suit their respective markets and regions and tailoring the company’s line of products to fit their unique customer tastes.

Lindermayr brings valuable management experience to the company. Before joining William Bounds, she was Executive Director in the Securities Division at Goldman Sachs in Germany, working with its largest German institutional clients. She has two bachelor degrees in international relations and German studies, and a masters in international policy studies from Stanford University.

William Bounds, America’s premier pepper and spice mill company, offers more than 200 pepper, salt and spice mills and a variety of gourmet ingredients, as well as silicone kitchen tools and Grainware line of acrylic serveware, barware, gifts and accessories.

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

Gourmet News is distributed without charge in North America to qualified professionals in the retail and distribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annually to cover air delivery. All payments must be made in U.S. funds and drawn on a U.S. bank. For subscriber services, including subscription information, call 520-721-1300.

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

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