Gourmet News - Special Issue at the Summer Fancy Food Show 2011

JULY 2011 � SPECIAL SHOW ISSUE

Continued on Page 70Continued on Page 66

Tom Owens, Co-Founder andPresident of SFB Specialty Foods(dba Sticky Fingers Bakeries),talks about the evolution of thecompany’s line of jams, jellies,curds and fruit butters.

GN: You’re known for high-quality scone mixes, but this new line comes as somethingof a surprise.

Family owned, simply deli-cious: for nearly 20 years,PARTNERS, a tasteful choicecompany, has produced award-winning gourmet crackers andgranola made exclusively withall natural, wholesome ingredi-ents. Last October, PARTNERS extended its all naturalfamily of products with the introduction of MiaDolci, a lineof gourmet cookie crisps. Delectable bites of divine good-ness, these crispy treats are lower in sugar than regular

Gourmet News sat down with JimDonnelly, Vice President Sales forTwinings North America, Inc.Jim manages sales for the entireU.S. business, which includes allchannels such as Grocery, MassMerchandising, Drug, Specialty,Internet, Club and Food Service.He has successfully built the business, making Twinings ofLondon the fastest growing specialty tea company in the U.S.

Fever-Tree: SuperiorCocktail Mixers FromBrands Of BritainSEE PAGE 24 / VISIT BOOTH 1601 SEE PAGE 54 / VISIT BOOTH 307

Sarabeth Wins NASFTsofiTM Silver Award ForOutstanding Cookie

Continued on Page 68


Dave’s Gourmet, Inc. FounderDave Hirschkop sat down to dis-cuss his company’s line of condi-ments and spices.

GN: Are you a hot sauce companythat makes pasta sauces or a pastasauce company that makes hotsauce or some combination?

DH: Really, we are a specialty food company whose focus ison creating fantastic tasting, innovative foods. It happens that

New line of Epicurean ChocolateSauces introduced at SummerFancy Food Show

Coconut is an increasingly popu-lar flavor and ingredient, accord-ing to Mary O’Donnell, CEO ofClearwater, FL based TerrapinRidge Farms™. “The most likely reason is growth in de-mand of international flavor profiles with today’s con-sumers,” continues O’Donnell, “Coconut is a commoningredient in many countries’ traditional dishes.” Coconut

Premium imported Belgianchocolate bar sales are upnine percent vs. YA,* andchocolate bar count goodsales are at $3.1 billion, up eight percent vs. YA.*

To help leverage these trends and growth, Ferrara Panhas applied its more than 100 years of confectionary expe-rience to create a European-inspired line of premiumchocolate bars, as well as chocolate-covered delicacies andchocolate balls.

Ferrara Pan’s 3.52-ounce Imported Belgian Chocolate Bars(milk chocolate and milk chocolate with almond nougat) are


Ferrara Pan: The Gold Standard OfImported Belgian Chocolate Bars

Innovation Drives Sales AtDave’s Gourmet, Inc.


Have you ever wondered how so manyspecialty shops have suddenly become fa-mous with their very own brand of some-thing or other? Or, how in the world dideveryone get on the bandwagon with theirvery own brand of their mom or grand-mother’s Secret Recipe of this or that?Well here’s a big secret―they came to acompany like Leonard Mountain and found that they could veryeasily and quite simply have their label created any way theywould like. They could even have a recipe tweaked and turneda bit so that it had little unique flair, then, all of sudden, they

Fischer & Wieser SpecialtyFoods, Inc., makers of TheOriginal Roasted RaspberryChipotle Sauce®, announceseveral new products as theyexpand their Gourmet line tocreate old-fashioned flavor sensations as well as cuttingedge palate-pleasers. Tipping their hats to their Texas rootsand answering the cries of customers, the delectable addi-tions include Texas Pit BBQ Sauce, Hibiscus & Ancho ChileGrilling Sauce, Hatch Chile & Pineapple Salsa, Almond &Cherry Jubilee Jam, Pumpkin Pie Butter and Old Fashioned

Approximately three years ago,Long Kow Foods introduced a newproduct called Crystal NoodleSoups to the market. Many con-sumers wondered what was specialor unique about this new Asiannoodle bowl, and often assumed itwas just another quick hunger fix.Little by little, however, they started realizing that CrystalNoodle Soup was not only different, but a true breakthroughin the instant noodle soup category. Combining a low calorie,non-fried noodle with gourmet freeze-dried toppings,


Coconut Takes Terrapin Ridge FarmsChocolate Sauces To The Next Level

Terrapin Ridge FarmsIntroduces New Line OfEpicurean Chocolate SaucesSEE PAGE 1 / VISIT BOOTH 5621

Leading Premium Tea CompanyBrings Exciting New OfferingsTo SFFS 2011

PARTNERS’ MiaDolci GourmetCookie Crisps ReceiveEnthusiastic Response

Sticky Fingers BakeriesTakes A Leap With New LineOf Specialty Jams

Crystal Noodle Soups Continue ToInnovate With Two New Flavors

Leonard Mountain Goes Private ...Label, That Is

Fischer & Wieser Dishes Up NewPalate-Pleasing Flavor Profiles

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GOURMET NEWS www.gourmetnews.com � JULY 2011 � GOURMET NEWS4

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Gourmet News is published byOser Communications Group ©2011.

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A SPECIAL SHOW ISSUE OF GOURMET NEWS

By Kevin Pittman

Driving down US 58 through SouthamptonCounty, Virginia, what you will notice isthere is plenty of farmland. Considered “theHeart of Peanut Country,” this area is wellknown for producing the largest and finest“Virginia Type” peanuts grown in the USA.Just outside of Capron, about a half mile offof US 58, is the farming operation of MarksFarms. Marks Farms is currently owned andoperated by Mike and Bob Marks. The twobrothers farm over a thousand acres of land,growing cotton, soybeans, peanuts, corn,wheat and watermelons. Each crop is grownunder their watchful eyes, with careful atten-tion given to good environmental practices.

When arriving on the farm, being thepeanut connoisseur that I am, the first thing Iwas looking for was the production facility forBelmont Peanuts. I have tried almost all of thepeanuts cooked in the Virginia/Carolina area,and, I must confess, Belmont was on top ofmy list of favorites. Every time I have had the

A Day With Belmont Peanutschance to enjoy their products, the first thingI’ve always noticed was how fresh and crunchytheir Gourmet Virginia peanuts are.After pass-ing by the peanut-drying trailers and sheds, andthe farm maintenance shop, I arrived at a smallbuilding at the back end of the farm. I waswarmly greeted by Patsy Marks and DavidPeck. Patsy started this small operation out ofher home. As her business grew, she wanted toinsure the freshness and quality of what wasbeing sent out under her name was the best.She, her husband Bob and David decided atthat point to work together and create this smallmanufacturing facility on the Marks Farm.

Upon entering this facility, the first thingyou notice is the overwhelming aroma ofpeanuts being fresh cooked. Though this op-eration is considered small by most standardsor comparisons, the attention to detail andquality control of their product was very im-pressive. According to Patsy, “David and Ifirmly believe that what we want to bring tothe table is the freshest Virginia Peanut on themarket. We do not cook any order in advance;

everything we produce is done after the orderis received so that we know when the cus-tomer opens up our package they will get thefreshest peanuts available to them!” And mayI be the first to inform you, she is not kidding.During the morning I was there, I watchedDarrell and David cook and prepare three dif-ferent types of flavored nuts during my shortvisit. According to David, “The process ofcooking in small batches is becoming a lostart. I am glad that we continue to produce ourpeanuts in this manner; there is no questionthat if you compare our peanuts to anyone’s,you will be able to tell the difference.”

When asked about life on the farm, Patsyinformed me “Farming is more than an oc-cupation―it’s a way of life and plays a crit-ical role in global economics and foodsystems. The Marks family, along with otherfarmers in our surrounding area and nation-wide, are committed to providing the ab-solute best from our great American soil. Weare so fortunate to see nature and its amazingbeauty unfold everyday. From a tiny seed toa mature plant that helps feed the nation is


Ambriola is the sole importerof both the Locatelli and Au-ricchio branded cheeses in theUnited States. Ambriola mar-kets the Locatelli brandedPecorino Romano, RicottaSalata and Saracino table

cheese as well as the leg-endary Auricchio brandedprovolone Parmigiano Reg-giano and Grana Padanocheeses across the UnitedStates. Ambriola also mar-kets its own brand of top

quality Pecorino Romano, Parmigiano Reg-giano and Grana Padano. Luppi Brand Pro-sciutto di Parma along with Colombo brandGorgonzola and Fontal are also imported anddistributed by Ambriola. They will be sam-pling their many fine cheeses, including Au-ricchio Le Provolizie, a fonduta meltingcheese imported from Italy. For moreinformation, visit them online at www.ambriola.com or stop by booth 1040.

Meet The Ambriola Company, Inc.

GOURMET NEWSGOURMET NEWS � JULY 2011 � www.gourmetnews.com 11

If you are not yet a lover of their award-winning wines and chocolates,Austria wantsto win you over. If you already cherish thenatural taste and varied flavors of their cui-sine, then it is time to discover somethingnew. Have you ever tried a salad finishedwith pumpkin seed oil? And did you know

Introducing The Taste Of Austriathat Austria’s best cheeses are made frompremium cow’s milk straight from theAlps?Austrians worship the timeless beauty of

nature and the simple pleasures of life. Theytake pains to find out where the best wildberries grow and consider it an immeasura-ble treasure to share a glass of wine together

with friends and family. This love for livinglife in a natural way is reflected in the pas-sion they have for high-quality food.Whether it is fresh herbs grown in the

sunny, southern climate or their gourmetmustards and vinegars, chefs around theworld have come to cherishAustrian special-ties. With 20 percent of their farming beingorganic, Austria is also considered to be thenumber-one “organic country” in Europe.

When it comes to fruit juices or our belovedpastries, their motto is: If you don’t under-stand what the ingredients are, don’t buy it.They are passionate about our food, and

they’re certain that you are too. To speak withanAustrian Trade Commission representativeand learn more aboutAustria’s culinary offer-ings call 212-421-5250, email [email protected] or visit the AustrianPavilion in Hall E (booth 4956-4937).

Jaxn’s Twice-Baked Potato Stix® are the lat-est brand offering from Natural Snack baker,Bodacious Food Company. This tasty snackwas developed in-house as a salty snack of-fering to complement their successful Geral-dine’s® brand of Savory Cheese Straws andGourmet Cookies.The company bakes three varieties of

Jaxn’s Twice-Baked Potato Stix, Sea Salt &

Savory, Sweet Or Salty, With NaturalIngredients And Bodacious Taste

Cracked Pepper (a gluten-free offering onAirTran and Quantas Airlines), Sour Cream& Chive, along with the latest, Sweet Po-tato. All flavors are gluten-free and burst-ing with flavor. Jaxn’s is quickly picking updistribution nationwide, driven by airlinesampling and an aggressive social market-ing campaign.Retailers looking for gourmet-quality

natural items for the cookie aisle have dis-covered Geraldine’s Key Lime, ItalianWedding and Pecan Cini-Minis fit the billfor a reasonably priced package with in-credible taste. Customer loyalty plays abig part of this cookie line’s success. Theunique flavors and bold taste generates re-peat sales and strong word-of-mouthmarketing.For over 16 years, the cornerstone of

Bodacious Food Company has been Geral-dine’s Aged Cheddar Cheese Straws. Thesedelicious cheese snacks are loaded with realcheddar, which gives five grams of protein

per serving, a terrific cheese taste, and is alsosugar free. The classic Southern savory,Cheese Straws are being discovered as theperfect party snack nationwide.Savory, sweet or salty, Bodacious Food

Company has the snack portfolio that yourcustomers crave. Entertaining friends since1995! For more information, call Director ofSales Brian Myers at 561-601-3283 or com-pany founder Cathy Cunningham Hays at800-391-1979, email [email protected] or [email protected],visit geraldines.com or jaxns.com, or stop bybooth 5720.

Casa Pons is a family-run company special-ized in the production and marketing of high-quality olive oil. The Pons Family dedicationto the olive oil originated in 1945, from theancestral tradition of four family generations,and has won recognition in more than 100

Casa Pons Olive Oil: AliveWith Mediterranean Spirit

countries all over the world.Casa Pons is located in Lleida, 140 Km

from Barcelona, in the heart of the Catalanolive oil production area. Tradition, quality, re-search and technology guide each of our stepsto product excellence and customer service.

In the small village of L’Albages, Spain,Casa Pons cultivates 1000 acres of Arbe-quina olive trees under the strict regulationsof certified organic farming. An extremecontinental climate with cold winters and ex-tremely dry and hot summers are the defin-ing identity signs of the olives that areground in our mill.The tiny Arbequina olives are hand-

picked on our terraced lands and ground inour three-granite-stone mill on the same

day they are harvested in order to preservetheir maximum essence and freshness. Re-specting traditional processing methods,these oils are cold-extracted through a dou-ble centrifuge spinner.The result is an extraordinary green-gold

liquid with high density, aroma and fruityflavor, which will be bottled under their“Selección Familiar.”For more information, visit www

.casaponsusa.net or stop by booth 2741.


Johnston County Hams are the epitome of avery Southern tradition. They are the resultof a curing process developed, perfectedand handed down from generation to gen-eration. Back in 1946, Richard Edmonsonof Smithfield, N.C. had an idea of produc-ing country hams for retail sale at his com-mercial freezer locker business. However,it was in 1967 that he found the secret toJohnston County Hams success: Curemas-ter Jesse Brown. Jesse’s dedication for theperfect cure was uncompromising―consis-tently producing the aged yet delicate, not-too-salty flavor they’re known for aroundthe country.

Sadly they lost Jesse Brown in 1996, buthis legacy lives on through his son RufusBrown, who, after working with his dad forover 14 years, carries on the winning tradi-tions as cure master and plant manager ofJohnston County Hams.

Featured in Esquire, Southern Living andmany other publications, Jesse’s CountryHams have become living legends. MerleEllis, famous butcher and syndicated colum-nist, acclaims Johnston County Hams as thebest country ham in the business.

Brand new for 2011, Johnston CountyHams is now offering a true masterwork ofnostalgic dry-cured domestic hams from thefamous Mangalitsa Pig (Wooly Pig). By

Johnston County Hams:The Perfect Cure

appearance alone, it impresses and domi-nates. The big bonus is the intense yet but-tery flavor you will never surpass with anyother ham. These Mangalitsa hams are a Eu-ropean style classic whole-leg hoof on hamproduct. They are also making a Mangalitsashoulder and bacon.

Johnston County Hams products areknown for quality and consistency. They sellthrough distributors and also ship direct. AsCuremaster Rufus Brown says, “We are veryexcited about our new Mangalitsa productline and would like for everybody to comeby our booth for a sample.” Johnston CountyHams can be found at booth 2631.

If sell-through is the truest measure of gour-met store success, then the team at BarhyteSpecialty Foods has learned one thing aboutyour customers: They’re all getting sauced.

With Saucy Mama, that is.Saucy Mama―the company’s signature

brand of marinades, mustards, dressings andother condiments released in 2009―hasbeen selling out at stores nationwide, thanksin part to its growing popularity. Barhytecredits a few major national awards, onlineand in-store promotions, and plenty of word-of-mouth chatter for its meteoric growth.

In just the last few months, Saucy Mamahas scored recognition from some of the na-tion’s most prestigious national food compe-titions, including a 2011 Grand Prize Scovie

The Latest Food Trend: Getting SaucedAward (recognizing achievement in spicyfoods) and four medals from this year’sWorld-Wide Mustard Competition.

Thanks to its increased emphasis on lo-cally sourced, organic ingredients and thecompany’s dedication to continually ex-panding its allergy free offerings, Barhytetakes great pride in receiving recognition forits flavorful, satisfying recipes.

The Oregon-based company took the goldmedal in the Organic category with its BarhyteSelect Organic Yellow Mustard and nabbed asecond gold for its private label Henry Wein-hard’s Pub Beer Mustard. The gourmet foodexperts further took home silver awards in the



A Passion for Gyozas Leads to the Birth of aLeading Asian Frozen Food Brand

For over 30 years, Day-Lee Foods―a whollyowned subsidiary of Japan’s largest meat sup-plier, Nippon Meat Packers, Inc. (a.k.a. NipponHam)―has been producing restaurant-qualityfrozen Asian dishes that marry authenticitywith value and convenience.

Today a leader in authentic Asian cuisine,Day-Lee Foods began by launching one of the

Day-Lee Foods Brings AuthenticAsian Cuisine To The U.S.A.

first mass-produced lines of potstickers to theU.S. market under its Day-Lee Pride brand.

In the last decade, Day-Lee’s gyozasspurred the creation of a host of other au-thentic delicacies, such as Teriyaki Chicken,Mandarin Orange Chicken and exotic Tan-gerine Beef, under the company’s CrazyCuizine brand.

Created with authentic Asian flavors, spe-cialty sauces, and quality ingredients―100-percent natural breast meat chicken

processed with batter or steam-grilled, along with extremelylean beef from hand-trimmed topround pieces treated in a purevegetable oil process―Day-LeeFoods’ products are high in pro-tein, easy to prepare, and free ofthe preservatives trans-fat and MSG.

Day-Lee Foods is also now launching anew Purely Asian Brand, which combinesfresh vegetables with its premium-qualitymeat selections.

Currently the number two Asian frozenfood brand in Southern California, and oneof the top Asian frozen food brands in thecountry, Day-Lee Foods is proving to be a

significant force behind the rapidgrowth of the frozen Asian cui-sine category.

Day-Lee Foods, Inc. is basedin Santa Fe Springs, Californiaand ships products nationwideto both retail and foodservice

customers. All Day-Lee Foods’ ingredi-ents are U.S. sourced and the dishes aremade at the company’s state-of-the-art fa-cility in Southern California, which hasreceived four consecutive “Gold” standardawards for food safety and quality prac-tices by Silliker.

To learn more about Day-Lee Foods, visitcrazycuizine.com or by booth 231.

Abdallah is now introducing new packagingfor their everyday boxed and specialty choco-lates. Rich, soft finishes contrast highly withbrilliant color graphics that will make yourcandy display pop. Consistent graphics cre-ate a display that will grab your buyers’focus. Dozens of varieties and sizes offer aselection for all tastes and purposes. The newboxed chocolate program completes the al-ready successful single-serve chocolate andwrapped caramel impulse-buy program thatAbdallah offers. The company focuses onboth prepackaged and bulk chocolates. Pack-aged candies consist of wrapped caramels,wrapped chocolate singles, boxed chocolates,bagged candies and sugar free.

Abdallah Candies Introduces NewBoxed Chocolates—Brand Strengthens

Abdallah not only has complete seasonal se-lections but they pay particular attention to theireveryday chocolates. Non-seasonal purchasesnot only strengthen upcoming seasonal sales,but also mean increased sales year round. Ab-dallah’s offerings makes this work by offeringchocolates that are not only great gifts, but atthe same time have an appearance and a retailprice that is unintimidating and entice buyersnot to forget themselves and to reward theirown indulgence. Bulk chocolates consist ofmore than 200 varieties including chocolates,truffles, toffees, nuts, clusters, crunches, chews,bulk caramel and sugar free. Selections includetraditional and jumbo sized chocolates forrepacking or for your candy case. If you’re

looking for a custom refrigerated case theyhave that too—complete with free chocolates!

If you don’t know about Abdallah, a 102-year old manufacturer of chocolates and can-dies located in Minnesota, you’re missing anopportunity that will change your strategywhen it comes to having superior quality atan affordable, everyday price that will boostsales quicker than any manufacture in its cat-egory. High quality, vast selections of pre-packaged and bulk candies, and theircommitment to products that sell day in andday out are all a result of more than a centuryof experience and their primary business ob-jective: high quality should be affordable andthe combination will grow your sales.

“Superior chocolates and confections havebecome our vocation, not a business plan,”stated Abdallah Candies CEO Steve Hege-dus. The fourth generation owner added, “asothers compromise quality by cutting costs,

we set ourselves apart by asking ourselveshow we can make our candy better.”

It is difficult in today’s business climate tonot take this simple idea for granted. Taketheir fresh cream truffles, for example. Ab-dallah has just completed an upgrade to its tra-ditional line of truffles that are second to nonewhen it comes to a traditional rich chocolatetruffle ganache center. Offered in two sizes,truffles come in nine flavors and growing.

Abdallah Candies manufactures at its65,000-square-foot facility in Burnsville, Minn.More than 100 employees work two shifts toproduce its chocolates and caramel for itswholesale operations. Manufacturing capabil-ities include enrobing, shell molding, bar form-ing, depositing, piston filling, extruding, andcontinuous caramel and toffee cooking.

See them at Summer Fancy Foods booth2005, or contact Abdallah Candies at 800-348-7328 or visit www.abdallahcandies.com.

GOURMET NEWS www.gourmetnews.com � JULY 2011 � GOURMET NEWS

Entering Widmer’s Cheese Cellars in the tinytown of Theresa, Wis. is like stepping backin time. Adorned with the flags of Swiss can-tons on the outside, the plant inside affordsvisitors a close-up look at the making ofsome of the Dairy State’s best, most classiccheese varieties. Just a step down from asmall retail area sits the “make room,” its tra-ditional open vats being carefully tended,curds being stirred or hand-scooped intoforms, or the famous Widmer bricks beinggently placed atop the forms to press thewhey out of the signature Brick cheese.

The plant itself, purchased by the Swissimmigrant John O. Widmer in 1922, hasbeen home—literally—to three generations

Meet the Master Cheese Maker:Joe Widmer, Widmer’s Cheese Cellars

of Widmer cheesemakers. “It’s a classic Wis-consin cheese plant,” says current owner JoeWidmer, who, like his father before him,grew up in the rooms above the plant andwho raised his children here, as well. “Verylittle has changed in the 80-plus years thatmy family has been making cheese here,” hesays.

For Widmer, growing up in a cheesemak-ing family instilled in him great pride in pro-ducing top-quality cheese and a reverencefor doing things “the old-fashioned way.”“From the time I was 6 years old, I remem-ber helping out in the plant,” he says. “I’dcome down in the morning and do my jobbefore going to school. At the end of the day,

I always took pride in the fine products myfather had made and in his commitment toalways be the best he could be. That’s whatkeeps me going and makes me believe thatsticking to tradition—not taking any shortcuts—is the way to go. The way I see it, it’slike comparing Grandma’s donuts to Dunkin’Donuts. I’ll take Grandma’s every time.”

Widmer left the family business after highschool to pursue other dreams, but eventu-ally came back to cheesemaking.

Today, Widmer’s cheese is widely hailedfor its authenticity, handcrafted quality andconsistency. The company makes a widerange of cheeses, but is best know for its tra-ditional stirred-curd Wisconsin Colby,award-winning aged Cheddar and, of course,classic Wisconsin Aged Brick.

“Brick, particularly the surface-ripened,foil-wrapped version, has always been ourcalling card,” Widmer says. “It’s a Wisconsin

cheese original and is one of the finestcheeses we make. Because it’s a washed-rindcheese that’s aged longer, it develops robustflavors. We’re seeing demand for it increas-ing as consumers seek out more distinctiveartisanal cheeses.”

Following in his father and grandfather’sfootsteps, Widmer says he’ll continue tomaintain and grow his family’s cheesemak-ing traditions. And, like his father, he strivesto never stop learning. He’s one of a handfulof cheesemakers in Wisconsin to have earnedthe title of Wisconsin Master Cheesemaker,having completed a rigorous three-year ad-vanced training program for veteran cheese-makers. Widmer has completed the coursenot once, but twice, earning Master certifi-cation in Brick, Cheddar and Colby varieties.

To learn more about Widmer’s fineselection of cheeses, visit www.widmerscheese.com.

The chocolate confections business launchedon the cobblestone streets of Milwaukee,Wis. continues to delight today’s customerswith treats like Fairy Food™, Pecan CaramelTads™, cordials, butter almond toffee,crèmes, nougats and meltaways―as well asa legendary line of gourmet popcorns andpremium nuts.

In 1916, Joseph Helminiak and his wife,

Buddy Squirrel Looks New,But Ingredients, RecipesHaven’t Changed

Lottie, introduced their handmade chocolateconfections, naming their business QualityCandy Shoppes to reflect their commitmentto using the finest, freshest ingredients.

The business grew to multiple retail lo-cations and, in the 1960s, the BuddySquirrel nut roasting and snack mix opera-tion was acquired. In 1985, QualityCandy/Buddy Squirrel opened a 45,000-

square-foot facility in St. Francis, Wiscon-sin, adding a 15,000-square-foot distribu-tion center in 2001.

The tradition of excellence started byJoseph and Lottie continued under familyownership for the next two generations. InJune 2010, Milwaukee-based investors ledby Trevor D’Souza and Richard Koeningsbought the firm’s assets and renamed thecompany Buddy Squirrel, LLC.

The new owners have updated the BuddySquirrelTM logo and look, but inside thepackaging are the same products customershave always loved. The firm is committed tousing the precise recipes, ingredients andmade-by-hand processes developed over

nearly 100 years in the business.Today, Buddy Squirrel operates three re-

tail locations in the Milwaukee area, withplans to open more. The firm’s handmadeconfections and premium nuts are offeredthrough wholesalers across the country andcan be purchased under numerous private la-bels, as well as the Buddy Squirrel brand.Products are also sold through the BuddySquirrel (www.buddysquirrel.com) website.

As always, each batch is produced toorder, ensuring maximum freshness. And asit has been from the very beginning, theBuddy Squirrel commitment is to excellencein taste, service and quality. Stop by booth1010 to learn more.

20

GOURMET NEWSGOURMET NEWS � JULY 2011 21

In Brussels, for the third consecutive year, theITQI has awarded Old Amsterdam the Supe-rior Taste Award. The ITQI is an independentorganization of chefs, sommeliers and drinkexperts, focused entirely on the assessmentof high-quality food and drinks. The culinaryexpert jury carries out blind tests. Apart fromits flavor, Old Amsterdam cheese is alsotested for its smell and structure. The Supe-rior Taste Award is like a Michelin star for thefood and drinks industry.

Old Amsterdam won the Superior TasteAward with three stars. This means that thecheese has been qualified in the highest cat-egory: exceptional products with more than90 percent out of the total points.

In addition, Old Amsterdam also won theCrystal Taste Award. The Crystal TasteAward is awarded to products that arecrowned with three stars for three consecu-tive years. It is the highest recognition forcontinuous proof of excellent taste.

Old Amsterdam Wins SuperiorTaste Award Plus Crystal Award

International CharacterPreviously, Old Amsterdam won thegold medal in the aged gouda category atthe Wisconsin World ChampionshipCheese Contest in 2010 and achievedgold eight times at the Deutsche Land-wirtschafts-Gesellschaft internationalfood competition.

Senior Brand Manager Rogier Snoeks:“Again, we’re extremely pleased to havewon such a prestigious award. And threeyears in a row no less. To me, it’s solid proofthat we deliver constant quality with OldAmsterdam and that the food professionalstoo appreciate us.”

Old Amsterdam is a premium importedAged Gouda with an irresistible smooth, richand robust taste.

To learn more about Old Amsterdam, visitwww.oldamsterdam.com or stop by theWestland Holland Cheese booth 5649. Ex-clusively imported by Norseland Inc.

Mantova Spray Extra Virgin Olive Oil is anew concept in the olive oil industry. Thereare a lot of other sprays in the market, and thismakes them all look alike. In reality, this itemis totally different from other sprays. Thereare differences in how this item is produced,in the ingredients and in where it can be used.

Let’s explain how it works: this productuses a new Bag In Valve spray system; in-side the can is a bag that keeps their qualityolive oil separate from compressed air, sothere is no aerosol, water or any other ingre-dient mixed with the olive oil.

Another difference between MantovaSpray Extra Virgin Olive Oil and othersprays is that Mantova has only one ingredi-ent: Italian Extra Virgin Olive Oil. Othersprays on the market have a mix of ingredi-ents, including propellant, water and otherartificial substances.

Mantova Spray Extra Virgin Olive OilMantova Spray Extra Virgin Olive Oil

isn’t a “no-stick cooking spray”―Mantovais a finishing, and it is used wherever extravirgin olive oil is used: grilling, pasta, pizza,toasted bread, salad, meat, poultry and more.

Here are some advantages of this product:• All natural Ingredient: 100 percent extravirgin olive oil• Spread better in dishes• More taste when you use Mantova brand• Use less oil than when you use bottle of oil• As oil is not in contact with light, the oilstays fresh

Join Fine Italian Food at the Fancy Food show,where they’ll be presenting Mantova SprayExtra Virgin Olive Oil with garlic, truffle andchili. For more information, call 630-904-0002,email [email protected], visit www.fineitalianfood.com or stop by booth 1746.


With U.S. food and nutrition quality undermore scrutiny, selecting a 100% Tunisianolive oil makes more sense than ever. Evi-dence of adulterated and mislabeled oliveoils have been reported in the news with dis-turbing regularity, making consumers morecautious and, worse, more confused about aproduct that contributes significantly tohealthy eating. “Which olive oil should Ibuy?” is a frequent question consumers askwhen they are faced with dozens of olive oilbrand choices from all over the world.

As the world’s fourth largest olive oilproducer, Tunisian olive oil has earned areputation for outstanding quality and pu-rity. In fact, Tunisians have been olive oilexperts since the 8th-century B.C. Until re-cently, most of the olive oil produced therewas exported to Italy and Spain, where itwas blended with their native oils to en-hance quality and flavor. In the past fewyears, Tunisia has been successfully

Getting What You Pay For: 100%Tunisian Olive Oil Quality Assurance

exporting its unique varieties of olive oil tothe U.S.A., Europe and Asia as 100%Tunisian olive oil from a number of re-gional producers. Increasingly, Tunisianolive oils are becoming more common inleading U.S. specialty-food grocers, and astringent quality assurance statement backsup each one.

For a Tunisian olive oil to qualify as 100%Tunisian, each grower must carefully moni-tor the entire production process in order tomeet government testing through chemicallaboratory analysis, statistical reviews byquality control engineers and, of course, passthe taste tests of a panel of olive oil experts.Only the very best oils receive the necessarycertification and documentation that allowsfor export with the 100% Tunisian label.

100% Tunisian olive oil is available inunique cultivars such as Chétoui, Oueslati,


For 65 years, Braswell Food Com-pany has matched outstandingrecipes with innovative, attractivepackaging and has become theleader in the specialty condimentand preserve industry. In 2011,Braswell’s is building on the suc-cess of the new, distinctive glassserving carafe packaging with theintroduction of its Braswell’s Se-lect Mustards and Relishes. Theseproducts are made with premium,hand-crafted ingredients and flavors. Theyare packaged in distinctive reusable Frenchjuice glasses that are as attractive as they areEarth-friendly.

At the Summer Fancy Food Show

Braswell’s Celebrates 65th AnniversaryWith Two sofi Award Nominations

Braswell’s will also be featur-ing its extremely successful lineof Carafe Dressings. Thesebeautiful carafes are filled withthe all-natural and populardressing flavors that have madeBraswell’s a leader in the gour-met salad dressing category, in-cluding Peach Vanilla, VidaliaOnion & Summer Tomato, Vi-dalia Onion Peppercorn, Rasp-berry Vinaigrette and Balsamic

Vinaigrette. The embossed carafes also fea-ture beautiful hang tags that are full ofrecipes and serving suggestions.

Braswell Food Company has been se-lected as a Silver Finalist in two categories

in the 2011 NASFT sofi Awards Competi-tion. Braswell’s Select Smoky Chipotle Mus-tard was selected as a finalist in theOutstanding Condiment category andBraswell’s Select Balsamic Sweet OnionJam was selected as an Outstanding Jam,Preserve, Honey or Nut Butter Finalist. As aSilver Finalist in the competition, Braswell’swill be featured in a red-carpet awards cere-mony in Washington, D.C. that will behosted by noted Iron Chef and televisionfood personality Cat Cora.

The Braswell’s Select line consists ofgourmet teas, seafood accompaniments,dressings and dipping sauces that are madein small, hand-stirred batches using onlythe finest ingredients. What makes themunique beyond their exquisite taste is thatthey are packaged in fine European,reusable glassware that consumers enjoycollecting and using again and again, yearafter year. Perfect for everyday use as well

as entertaining, this glassware is a throw-back to the jelly jar glasses we so fondlyremember, but they have a distinctly mod-ern look and elegant flair. In a time whenmost things aren’t made to last, Braswell’sSelects are a treat for the senses and an en-vironmentally conscientious choice. TheBraswell’s Select line also includes morethan 20 delicious preserves, jams, honeyand fruit butters―all made with the finestall natural ingredients in small hand-stirredbatches. They come in 15- and 13-ouncehighball and old-fashioned glasses, and7.75-ounce tumblers. Popular flavors in-clude Peach Apricot with Sauterne Pre-serves, Blueberry Preserves and the everpopular Fig Preserves.

For more information about Braswell’sproducts, visit them at www.braswells.com orin person at the Washington, D.C. Fancy FoodShow, booth 5639 or at AmericasMart At-lanta, Building 2, Floor 2, booth number 319.


Sam Shehayeb, CEO of Flamous Brands,discusses his company’s products and outlook.

GN: Tell our readers a little about your com-pany. What’s your main line of business?

SS: Flamous Brands, Inc. was developed outof a need to make products that are healthyand delicious. We will only produce a prod-uct that we would feel comfortable serving

Flamous Brands Offers HealthAnd Taste In Every Bite

to our families. Our main focus is finding theright blend of both health and taste, becausethere’s really no point if you don’t have both!

GN: What would you say makes your com-pany unique?

SS: Flamous engages in innovating foodsthat are first in the market: the first FalafelChips and the world’s first Hummus Dress-ing. Our uniqueness is based on a Mediter-ranean diet that has been proven for centuriesto be balanced in nutrition, balanced in taste,sustainable, and has low or no allergens.

GN: Are you introducing any new products?

SS: We are always looking to expand our lineof products. Our main focus is branching outinto different sizes. Right now, our main sta-ple is our eight-ounce Organic Falafel Chips(available in Original and Spicy flavors), butwe’ve seen such a huge demand for other op-tions that we’ve developed an All Natural va-riety. It’s the same amazing product in aconvenient, ready-to-eat package. We are alsocontinuing research and development on ourline of Hummus Dressings and Dips.

GN: What products do you see as beinghottest this year?

SS: Clearly, the trends have been geared to-wards healthy, innovative products that offer a

combination of healthy, delicious and conven-ient items. Organic and Non-GMO productshave really gained momentum lately, and moreand more consumers are realizing just how im-portant it is to support companies that workhard to ensure that delicious and healthy foodis being produced in a way that is not harmfulto our families or our planet. Gluten-free prod-ucts are another major trend in the marketplaceas people are discovering an intolerance. Mak-ing sure that people with Celiac Disease canlive and eat without a sense of deprivation isincredibly important. Certainly, our productsfall in line with all of these trends.

GN: What distinguishes your products fromthe competition?

SS: We were the world’s first creator ofFalafel Chips, and we are incredibly proudof that fact. We’ve noticed many other com-panies and products trying to imitate the of-fering, taste, flavor, etc. We like that ourmission and our product is a positive trendon the snack market. Our products are 100-percent USDA Certified Organic, CertifiedGluten Free, Vegan, Kosher, GMO Free, andthey taste out of this world. Containing over23 different herbs, vegetables and spices,Falafel Chips are the perfect (healthy) vehi-cle for hummus, bean dips, salsas and gua-camole. And this one really sets us apart: thevegetables and spices included in each sin-gle one-ounce serving of our Falafel Chiprecipe contain the equivalent antioxidant po-tency to a 3.3-ounce glass of vegetable juiceor a 3.3-ounce cup of green tea. Love that!

GN: Tell our readers about your trade show

objectives, plans, products, promotions, etc.

SS: Each show presents its own unique op-portunities, and the Fancy Food Show has al-ways been great for us. We plan to reinforceour organic line, while at the same time de-veloping interest in our newer products. Pro-motions are offered to both first time andrepeat buyers, with an emphasis on in-storepromotions and sampling because it reallydoes help spread the word about our grow-ing company and our delicious products.

GN: What is your outlook in general for thisproduct line?

SS: More and more companies will followthe tasty, healthy trend. Consumers today arevery savvy and requiring not just tasty,healthy and readily available snacks. Theydo not even accept a compromise. What con-sumers want is all of it. We responded, andothers will do the same.

GN: To what do you attribute your com-pany’s success?

SS: Hard work, dedication, a fantastic team,and great timing and commitment to qual-ity. Granted the economy and many of usare struggling, we remain positive and fo-cused on the positive trend with our nationgeared towards healthy eating and buildinghappy, healthy families with a total-valueline of products.

For more information, please call Flamousat 626-551-3201, email [email protected] or stop by booth 5333.

Bertie County Peanuts was launched in 1992in Windsor, North Carolina by Powell &Stokes, Inc. Powell & Stokes is a farm sup-ply and bulk peanut buying company thatwas founded in 1919 by the Powell andStokes families. The families have been pro-ducing peanuts since at least 1898.

Bertie County Peanuts was founded on thesimple principle that consumers deserve onlythe best peanut product. Thus, the companyproduces peanut products that are made only

Bertie County Peanuts:A Family Tradition

from Super Extra Large Virginia typepeanuts. Super Extra Large peanuts are thelargest peanuts on the retail market and be-cause of their size and taste are considered atrue gourmet peanut. The peanuts used byBertie County Peanuts are locally grown andthen packaged in recyclable plastic jars sothat the products are visible to the consumer.

Bertie County Peanuts began as a small re-tail arm of the larger farm supply business.However, due to the outstanding quality ofthe award-winning peanut products, the busi-ness has experienced tremendous growthover the past 19 years.

GOURMET NEWS24 JULY 2011 � GOURMET NEWS

Fever-Tree is a cocktail mixer companythat has two strategic business advantages.They saw a void in the mixer market andsuccessfully filled it, and they have gone toextreme lengths to hunt down premium in-gredients around the world for their rangeof cocktail mixers.

In 2004, two entrepreneurs realized thatthe mixers used to make their favorite ginand tonics were abysmal. Dominated by lowquality offerings that show little regard fortaste or enjoyment, the mixer market is de-fined by synthetic colors and cloying flavors.They hit upon the idea to create a luxurymixer that would enhance the flavor of pre-mium spirits rather than drown it.

And so grew the seeds for the productcalled Fever-Tree. Replacing artificial fla-vors with the highest quality natural ingredi-ents, sourced from small specialist suppliersaround the world, has set the Fever-Treemixer range apart.

The brand name, Fever-Tree, was chosendue to “Fever-Tree” being the colloquialname for the cinchona tree in which quinine,the key ingredient for tonic, is derived. Qui-nine is an ingredient well documented for itscurative powers from treating malaria to re-ducing fevers.

The Fever-Tree range consists of IndianTonic Water, Naturally Light Tonic Water,Ginger Ale, Bitter Lemon, Club Soda and

Looking For Superior Cocktail Mixers?Look For Fever-Tree

Ginger Beer. Also available outside of theUS is a Naturally Light Ginger Beer, Lemon-ade and a Mediterranean Tonic Water. Therange is made with premium ingredientssourced from around the world, includingquinine from Congo; gingers from the IvoryCoast, Cochin and Nigeria; lemon oil fromSicily and orange oil from Tanzania.

Worldwide sales have doubled in thepast year, and more upscale hotels andrestaurants, as well as premium retailers,are bringing Fever-Tree on board. Fever-Tree’s range of premium natural mixershas pioneered a new drinks categoryworldwide and is changing both cus-tomers’ and the drinks industry’s percep-tion of the importance of the mixer.

Fever-Tree is imported to the U.S. byBrands of Britain, LLC, a source for keyfood & beverage brands from the UnitedKingdom. The company provides US re-tail and distribution partners an efficientmethod to source category leaders and in-novative products from Britain. Brands ofBritain’s fine family of foods include:Taylors of Harrogate Tea, Fever-TreeMixers, Dean’s Oat Cookies and Short-breads, Eat Natural Bars and HighlandSpring water.

For more information about Fever-Tree’sline of products, visit fever-tree.com or stopby Brands of Britain at booth 1601.

Cookies & Corks is a creative cookie linefrom CookieZen™, offering sweet and sa-vory bite-sized cookies made with distinc-tive ingredients that are packaged to bepaired with dry wines. Apricot, espresso,sage, lemon and sea salt are a few of the un-expected flavors in Cookies & Corks’ cook-ies that create a surprising complement to avariety of wines.

Cookies & Corks have a six-month shelflife, yet contain no artificial preservatives.They are packaged in three separate boxes tobe paired with red, white or sparkling wine.Each box contains three cookie types. Thevibrant Cookies & Corks packaging includesa tailored wine and cookie pairing guide, of-fering suggestions of wine varietals to bepaired with the specific cookie flavors. Fif-teen cookies come in each box―five of eachof the following cookie-types in the boxeslisted below. Suggested retail is $7.95.

Red Wine Pairing Box: Espresso Choco-late Peanut Butter, Shortbread and WhiteCheddar Rosemary

White Wine Pairing Box: Peanut ButterChocolate, Ginger Molasses and ApricotSage

Sparkling Wine Pairing Box: ZestyLemon, Sea Salt Chocolate Oatmeal andParmesan Thyme

Debuting at the 57th Summer Fancy FoodShow in Washington DC are Single FlavorPacks. Retailers asked, we delivered―nowthe consumer can buy their favorite Cookies& Corks cookie in a box with five of onecookie type including a wine pairing guidefor each wine type (red, white andsparkling). It’s a great “grab & go” item for

Got Wine? Get Cookies & Corksmerchandising throughout stores, wineriesand gift baskets. Six flavors are available:Apricot Sage, Ginger Molasses, ZestyLemon, Sea Salt Chocolate Oatmeal,Espresso Chocolate Peanut Butter andWhite Cheddar Rosemary. Suggested retailis $3.00.

Cookies & Corks’ cookies are a thought-ful gift for anyone with a taste for gourmettreats, wine or both. The company also sug-gests using the cookies as an accessible, funfood and wine pairing experience at a din-ner party, shower, picnic, book club or sim-ply a Cookies & Corks tasting party withfriends. Customers can find a downloadableexpanded pairing guide on their websitethat pairs each cookie with several differentwine types. They encourage people to “SipYour Wine, Bite Our Cookie, Sip YourWine, Enjoy!”

About the FoundersLeah Kuo and Laura Englander are the cre-ative minds who blended their creative culi-nary talents and savvy marketing sense tocreate Cookies & Corks. The duo also tappedinto wine columnist and Le Cordon Bleu-trained Amy Reiley, one of the foremost ed-ucated women in food and wine, as theirofficial Cookie & Wine Pairing Advisor.

Cookies & Corks launched in 2010. TheirCookies are available in several locationsacross the country including Amazon.com,Whole Foods and BevMo! stores. For moreinformation, or to become a retailer, pleasecall 703-389-9274, visit www.cookiesandcorks.com, contact Laura Englander [email protected] or visit them atbooth 2833.


More than 100 authentic Caribbean productsfeatured

For three days, it will be easy to get a tasteof the Caribbean. More than 100 productswill be available in the Caribbean Pavilionat this year’s Summer Fancy Food Show inWashington, D.C. More than 30 exhibitorswill present authentic products from Barba-dos, Belize, Dominica, Guyana, Haiti, Do-minican Republic, Jamaica, Suriname andTrinidad & Tobago. Innovative foods andbeverages include sauces, syrups, spices

Caribbean Pavilion FilledWith Flavorful Treasures

and seasonings, condiments, honey, candy,snacks, baked goods, tea, juices, rum,homemade fruit wine, rum, sodas, and beermade with distinctive Caribbean ingredientsand methods.Among the featured products is award-

winning Banks Beer, from Banks (Barbados)Breweries Ltd. Banks Beer has consistentlybeen the #1 choice among beer drinkers inBarbados and Guyana since it was first pro-duced in the early 1950s. The premium pil-sner style lager is brewed from a pure classicblend of two-row British and Canadian

malted barleys deliciously flavored byGalena and Styrian Goldings aroma hops.Naturally filtered water, along with a specialstrain of yeast, gives Banks Beer its excep-tional Caribbean character and distinctivequality. Barbados Breweries also producesGuinness Stout, one of the most recognizablebeer brands in the world, under license byBanks Breweries.Caribbean food and beverages are known

for being healthy, natural and made prima-rily from locally grown ingredients. Ja-maica is well known for its fresh, spicypeppers, especially the Scotch Bonnet, aswell as fresh tamarind and other spices.Some products on display, like ginger mintfrom Trinidad and Tobago, boast medicinalqualities. Refreshing beverages boast

exciting citrus blends and exotic flavors likecoconut and grapefruit. Caribbean Pavilionwill also promote several items not associ-ated with island life, such as bubble gum,cereal and hot chocolate, exotic wines, andfrozen ready-to-eat meals.A new twist for this year’s showcase is a

daily prize giveaway by the Caribbean Ex-port Development Agency, organizers of theCaribbean Pavilion. Food industry insiderswill learn more if they follow the CaribbeanPavilion on social media, like Facebook andTwitter, according to Sam Kruiner, GrantAdvisor to the Agency.All told, a Caribbean treasure trove awaits

discovery in the nation’s capital. For more in-formation, visit www.caribbeanpavilion.comand Fancy Food Show booths 4241-4354.

Within the sandstone walls of the caves ofFaribault, MN lies a great history of cheesemaking, dating back to the early 1900’swhen the caves became the site of the firstblue cheese plant in America. Today, theCaves of Faribault®, formerly known asFaribault Dairy, continues the legend by cur-ing and aging its cheeses exclusively insandstone caves.The company’sAmablu® branded cheeses

are hand-crafted on site at the Faribault plantbefore making their way into the caves, andthe amount of time spent in the caves deter-mines each cheese’s flavor profile. AmaBlu

Blue cheese is aged 75 days to create a tangy,not-too-sharp flavor. Its cohort, AmaGorg®Gorgonzola, is aged 90 days and displaysmore sharpness, in addition to being sweeterand drier than the blue. Both are excellentadditions to a steak or hamburger, or crum-bled over a salad.AmaBlu andAmaGorg areavailable in wedges, crumble cups, crumblepouches, crumble bags and whole wheels.The premium variety, AmaBlu St. Pete’s Se-lect®, is aged over 100 days and exhibits acreamy, slightly peppery, complex flavorworthy of its signature status. St. Pete’s Se-lect is available in wedges, crumble bags

and wheels.Caves of Faribault also pro-

duces seasonal varieties of Blue,such as Verdant™, which owesits unique flavor to lush Min-nesota pasture grazing. This de-liciously creamy Blue is thencave-aged for over 100 days andpairs well with a crisp apple or adessert wine. It is available inwheels.Another seasonal delight is Faribault’sBlues and Brews™ series, a delightful com-bination of St. Pete’s Select Blue cheesebathed in Summit Brewing® beer. Weeks ofthis beer bath intensify the natural blue flavorand give this cheese an earthy, clean finish.These cheeses are available in half-wheels.In addition to Blue varieties, Caves of

Faribault also ages specialty Gouda and

Cheddar. St. Mary’s™ Gouda,made in Wisconsin, respondsbeautifully to cave-finishing anddisplays a smooth, butterysharpness with a hint of caramel.Jeffs’ Select Gouda, made inWisconsin, is a full-bodiedcheese that displays subtlecaramel notes and a classic Eu-ropean nuttiness. Both Goudas

are available in wheels. After two years ofconventional aging, Wisconsin-made Fini™Cheddar makes its way into the caves wherecave-finishing accentuates the floral nuancesand gives this cheese a smooth, yet sharp fla-vor profile. Fini is available in loaves.For more information, visit www.cavesof

faribault.com or sample these cheeses atbooth 5965.

Cave-Aged Cheeses From America’sFirst Blue Cheese Plant


Figi’s Inc. has been a leader in the direct-to-consumer food, gift, and specialty gift busi-ness for over 65 years and is a dominantplayer in the $18 billion food gifting market.Figi’s Business Services, the wholesale di-

vision of Figi’s direct-to-consumer food andgift business, has built upon the success ofits parent company by upholding the brand’senviable reputation for quality products.As with the direct mail division, retailers

Figi’s Business Services Offers QualityProducts To The Specialty Gift Market

offering Figi’s gift sets and bagged choco-lates recognize they are offering their con-sumers premium taste and value.Figi’s Business Services also emphasizes

customer service and loyalty, with its broadvariety of high-quality, distinctive food prod-ucts. Sensitive to the fact that every family’sgift buying needs are different, Figi’s offersits retail consumers gifts across a wide rangeof affordable price points from $6.99 to

$39.99.So whether your customers are looking for

tasty, high-qualityWisconsin cheeses, meats,or bagged chocolates, they know that Figi’swill offer the best in quality AND value!Serving retailers nationwide from its

headquarters in Marshfield, Wisconsin,Figi’s Business Services’ retail team is con-sistently focused on innovation for theirbrand and consumers. The team recentlyintroduced a completely new retail packag-ing design, plus additional offerings for itsmeat and cheese gift sets and baggedchocolates that has met with widespreadapproval from retail buyers.

The Bagged Chocolate assortment hasjust been increased with the addition ofMoo Mix, a sweet assortment of caramelpopcorn and nuts. The Boxed gift line hasadded a seasonal look to the current every-day designs.Figi’s and Figi’s wholesale division

only offer food products that are made inthe U.S.A.With distinctive and high-quality products

and a focus on great service, Figi’s BusinessServices should be your partner to grow yourfood-gifting business for 2011 and beyond.Learn more about Figi’s Business Services

by stopping by booth 5060.

When it comes to gourmet chocolate, Bel-gian chocolate delivers the world’s best ex-perience. It is the meticulous attention todetail and true, old-world artisanal crafts-manship used by Belgian Master Choco-latiers that creates the superior gourmetchocolates Belgium is known for.Whether consumers want to reward them-

selves with a personal treat or to give an el-egant gift loved by everyone, Belgianchocolate truffles enchant consumers. Thisenchantment is driven by a better chocolateexperience, one that comes from the Belgianattention to detail, their selection of the finestingredients, the use of 100-percent pure

Consumers Enchanted By A BetterChocolate Experience Of ArtisanalBelgian Chocolate Truffles

cocoa butter and the exacting production stan-dards that deliver a maximum fineness result-ing in a heavenly creamy chocolate texture.Fortunately, consumers living in the USA

don’t have to travel abroad to find authenticBelgian chocolate truffles. Guylian, TheWorld’s Favourite Belgian Chocolate, is cur-rently launching their artisanal chocolatetruffles in the USA. Guylian, the maker ofthe original seashell chocolates, has a Bel-gian chocolate heritage. Guy Foubert was apassionate Belgian Chocolatier makinghandmade chocolate truffles in Sint-Niklaas,Belgium. In 1958, Guy and Liliane joinedtheir names, both in marriage and in their

company name, creating ChocolaterieGuylian: a small, artisanal chocolate maker.Today, Guylian crafts the finest authenticBelgian chocolate truffles, selling them tochocolate lovers in Belgium and in morethan 100 countries across the world.“Belgian chocolate is magically sensor-

ial. It is a product that allows consumers totreat themselves with an indulgent escapeevery day,” said Michael Cobb, Presidentof Guylian USA Inc. “Belgian chocolate, tothe consumer, is a luxuriously rich &creamy reward.”“The Guylian experience is truly re-

markable,” Cobb continued. “It is a fullsensorial journey that is best when sharedand slowly savored.” Guylian stands apartfrom other domestic premium chocolates.As an imported artisanal chocolate truffle,the entire Guylian experience is unique forthe specialty chocolate category. TheGuylian chocolate truffles are visually

stunning, with their crafted seashell shapesand the glow of the unique marbling ofpure, silky smooth milk, dark and whiteBelgian chocolates. As the truffles are se-lected, the consumer feels the 100-percentcocoa butter, the magical ingredient in pre-mium chocolates, as it begins to melt onthe fingertips. Next, the sensuous chocolatearoma and hints of roasted hazelnuts en-velopes the mind. Then, the consumer isenchanted as they taste the luxuriously richand creamy Belgian chocolate truffle.Given the Belgian expertise, the quality

ingredients and the artisanal approach forcreating artisanal chocolate truffles, it is nowonder more consumers are slowing downto savour a better chocolate experience.For more information about authentic, im-

ported Belgian chocolate truffles fromGuylian, please visit the new GuylianU.S. website at www.guylianbelgianChocolate.com or stop by booth 3517.

Consumers who crave an authentic, meatyBolognese sauce, without the actual meat,now can have a healthier organic, vegetarianversion of the classic dish. Italian Foods Cor-poration, an importer of traditional regionalItalian foods, is introducing its new LaPi-ana® Vegetarian Bolognese Pasta Sauce,along with a number of other new delicacies.The vegetarian Bolognese sauce is USDA-

certified organic and made in Italy with a tra-ditional recipe and methods, substituting thebeef with soy, according to Francesca Lapi-ana-Krause, Sales Director. “We havewanted to introduce an organic, vegetarianBolognese sauce for a long time,” Lapiana-Krause said, “and now we finally have found

Meaty Bolognese Sauce ...Without The Meat

one that retains the authentic flavor of thetraditional sauce. It is so delicious youwouldn’t know it does not have meat in it.”The new sauce combines organic toma-

toes, onion, carrots, celery and extra virginolive oil with ground-beef-like crumbles ofsoy to give the sauce its traditional meatytexture. It may be served over pasta and riceor as a meat sauce for lasagna. The saucealso may be used as a condiment in sand-wiches and for dipping with crusty bread.Other new products that Italian Foods will

be featuring at the show include LaPianaTomato & Garlic Bruschetta, LaPianaGrilled Cipolline Onions, and its line ofhigher-quality balsamic vinegars fromMod-

ena with increased densities and new pack-aging. In keeping with European Union re-quirements that no longer allow labels toindicate how many years of aging, ItalianFoods labels the vinegars with gold, silverand bronze to help consumers differentiatethe qualities of the vinegars, Lapiana-Krausesaid. Its highest-density LaPiana RomanticaGran Riserva Balsamic Vinegar also has newred metallic labeling dramatically presentedagainst a black bottle.Produced in the Liguria region of

Northern Italy, the new Tomato & Garlic Br-uschetta is filled with fresh tomatoes and fla-vored with fresh garlic, extra virgin olive oil,basil and a splash of wine vinegar. TheTomato & Garlic Bruschetta is the most tra-ditional of the toppings typically served atopgrilled bread.LaPiana Grilled Cipolline Onions also are

imported fromNorthern Italy. The flavor of the

small, flat cipolline borettane onions is inten-sified by grilling, and then they are lightly fla-vored with spirit vinegar, garlic, parsley andchili pepper. They can be used for antipastiright from the jar or drizzled with balsamicvinegar for an appetizer or side dish andmakea great addition to soups, casseroles, sand-wiches, salads or pizza, says Lapiana-Krause.LaPiana Vegetarian Bolognese Pasta

Sauce is packaged in 19.4-ounce jars with asuggested retail price of $9.49. Suggested re-tail prices of the vinegars, which come in8.4-ounce decorative bottles, are $9.99 forthe Bronze, $18.99 for the Silver, $26.99 forthe Gold and $33 for the Romantica. Thenew bruschetta and the cipolline onions arepackaged in 10-ounce jars with suggested re-tail prices of $6.99 and $7.49 respectively.For more information, call 888-516-

7262, visit www.italianfoods.com or stopby booth 2815.

After constant requests from gourmet retail-ers, DeBrand Chocolatier has begun selec-tively branching out into wholesaling.Having garnered an elite reputation, De-Brand continues to produce fine chocolatesthat are second to none in taste, beauty andpresentation, which remains the foundationfor everything they do.

Tasting Bars:Wrapped in stunning packaging that reflectsthe quality of the chocolate within, De-Brand’s delightful “Tasting Bars” are molded

with varying piece sizes for a “nibble,”“bite” or “chunk.”

Classic Collection & The Classics:Classic favorites make up DeBrand’s mostpopular collection, “The Classic Collec-tion,” giving it a wonderful broad appeal.Included are luscious caramel variations,all-natural fruit creams that burst with fla-vor, and more.Conveniently and attractively packaged,

“The Classics” offer an ideal price point andpresentation of DeBrand’s most coveted

pieces: The Nutcracker, Dark Raspberries &Cream, Chocolate Silk and Rose Carmella.

Chocolate Thoughts™:Solid milk or dark chocolate bars enclosedin beautiful GoldPaks™ or CopperPaks™packaging. Paks offer convenient slots tohold your store’s gift card, note card or busi-ness card. Excellent add-on sales!

Faces of the World:Appealing to the chocolate connoisseur,“Faces of the World” features unique ingre-dients in creamy chocolate blends that rep-resent cultures from around the world. Rich,elegant packaging highlights the beauty ofthis collection and includes five flavors:Tahini, Ginger, Java, Hazel and Caliente.

Chocolate Indulgences:Milk or Dark Chocolate Deluxe Nuts, PeanutButter Cups, DeBrand Mints, Toffee & Al-monds, and Milk or Dark Chocolate CherryCordials. These individual boxes are the per-fect treat when customers want to indulge intheir favorites or give as gifts.

Unique Chocolates:Metallic and realistic, DeBrand’s “Penniesfrom Heaven” and “Chocolate Race Cars”are ever-popular novelty items. Each milkchocolate shape is molded to fit the three-dimensional package surrounding it.For more information, call 260-969-8335

and ask for the wholesale division, [email protected], visit www.debrand.com or stop by booth 5130.

DeBrand Chocolatier Brings FineChocolates To Wholesale

Herb/Veggie as well as the Fruit Categorieswith its Willamette Valley Dill Mustard and itsSaucy MamaApricot Ginger Mustard, respec-tively. Saucy Mama Hot Wing Sauce also tookthird place in the Scovie Awards’ traditionalhot wing sauce category.

Currently, Saucy Mama offers 27 differentcondiments, including its latest tasty introduc-

tions.Already gaining a fan base with the helpof its current “Fabulous with Five” food blog-ger competition and other ongoing promo-tions, some of the newest releases include:• Saucy Mama Tarragon Lemon Mustard• Saucy Mama Dijon Mustard• Saucy Mama Apricot Ginger Mustard• Saucy Mama Sweet Heat Marinade• Saucy Mama Pacific Rim Ginger Dressing• Saucy Mama Sante Fe Chipotle Dressing

Saucy Mama (Con’t. from p. 14) Using the best of Oregon’s fresh and lo-cally sourced ingredients, Saucy Mama’snew condiments are infused with real apri-cot, ginger, lemon, tarragon and other richcomponents. “Your customers may not beable to afford dining at the most exoticrestaurants or traveling to the remote cornersof the earth,” explains Suzie ‘Saucy Mama’Barhyte, “but we can create with taste pro-files that bring the international experience

home. Our new Saucy Mama creations wereinspired by Asian, Mexican, and even Peru-vian ingredients and are fused with some ofour Pacific Northwest sensibilities to createcomplex yet very approachable flavors.”

For more information, visit the companyonline at www.barhyte.com or checkout Saucy Mama’s full line (MSRP:$5.00―6.00), plus the company’s in-storePOP options, at booth 3307.

and Chemlali that are the product of a long,frost-free growing season that is found onlyin this Southern Mediterranean, NorthAfrican countryside.

Retailers are also warming up to 100%

Tunisian as well as their customers. This in-creasing awareness has been made possibleby the combined efforts of U.S.A -basedHamman Marketing Associates (HMA) andPacktec, the Tunisian government’s producttesting department. HMA is a full-service in-ternational marketing company dedicated to

Tunisian Olive Oil (Con’t. from p. 21) helping governments, NGOs, trade associa-tions, and Chambers of Commerce introduceproducts and services to the U.S.A. market.HMA’s 100% Tunisian campaign providesconsumer and retail advertising support, web-sites, trade missions, public relations, socialmedia buzz, in-store demos, trade shows and

more. As of 2010, HMA and Packtec’s threeyear campaign increased Tunisian olive oilexports by 10 percent. For more informationabout HMA, visit hammanmarketing.com.For Tunisian olive oil wholesale and retail in-formation, visit 100percenttunisian.com orfacebook.com/TunisianOliveOil.

The product line is diverse and includesas its focal point and largest seller SuperExtra Large Blister Fried Cocktail Peanuts.

Sweet products are best sellers and in-clude: Chocolate Covered Peanuts, Butter-scotch Covered Peanuts, ChocolateCovered Pecans, Chocolate Covered

Cashews, Peanut Brittle, White ChocolatePecans, a 67-percent Dark Chocolate Barwith peanuts and sea salt, and ChocolateCovered Peanut Brittle.

Savory and spicy blends are also in highdemand and include: Sea Salt and Black Pep-per Peanuts, Batchelor Bay Crab House Sea-soned Peanuts, Goobers & Stix, Goobers &Kickn’ Stix, Red Hot Hexlena Peanuts, and

Bertie County Peanuts (Con’t. from p. 22) Hot ‘n’ Spicy Roasted-in-the-Shell Peanuts.New to the product line is a fiery-hot

peanut recipe that includes flavor from thehottest peppers on earth: Weeping Mary’sGhost Pepper Peanuts.

Rounding out the product line are threetrail mixes, boiled peanuts, raw peanuts,roasted-in-the-shell peanuts, all-naturalpeanut butter, cheese straws, pecans

and cashews.The Bertie County Peanuts gourmet

peanut line is found in specialty food stores,restaurants, hotel gift shops and travel desti-nations across the United States.

For more information, write to 217US Hwy 13 North in Windsor, NorthCarolina 27983, call 800-457-0005, visitwww.pnuts.net or stop by booth 2623.


wrapped in elegant gold packaging and areavailable in a 12-count display tray and 48-count shipper, as well as a 48-count powerpanel for incremental sales.

Because consumers are seeking portioncontrol and “affordable indulgences,”

Ferrara Pan is now also offering its 3.52-ounce Imported Belgian Chocolate Bars inthree new, smaller-sized portions:• 1.76-ounce milk chocolate• 1.76-ounce milk chocolatew/almond nougat• .44-ounce milk chocolate

The 1.76-ounce chocolate bars are

Ferrara Pan (Con’t. from p. 1) showcased in either a 20-count display trayor a new four-count display pack vs. the six-count option. The .44-ounce bars are fea-tured in a 60-count “change-maker” gravityfeed display.

Available in a variety of packaging op-tions, there’s a sinfully delicious Ferrara im-ported Belgian chocolate to satisfy and

delight the senses of any chocolate lover.For more information about Ferrara Pan’s

Imported Belgian Chocolate Bars and otherpremium imported chocolate delicacies,contact a Ferrara Pan representative at 800-323-1768 or stop by booth 3710.

*IRI f/d/m 52 wk ending 3/28/11.

www.gourmetnews.com � JULY 2011 � GOURMET NEWSGOURMET NEWS36

Founded in 1985 by co-owners MarcPoinsignon and Antonio Pinheiro, FabriqueDélices has grown from coast to coast withcommitment to quality, tradition, service andconstant innovation.

From Rosette de Lyon to pork-free trufflemousse, Fabrique Délices has establishedthemselves in the marketplace as the leaderof Artisanal Charcuterie. Over 100 productsare developed in their plant everyday, all-natural pâtés, mousses, magret, duck confit,duck rillettes, sausages and other specialtyitems, for restaurants, hotels, airlines, cruise-line and specialty food stores.

Although principals Marc Poinsignon, Ex-ecutive Chef Antonio Pinheiro and Sébastien

Fabrique Délices: The ArtOf Artisanal Charcuterie

Espinasse hail from regions of France knownfor artisanal charcuterie, they have becomesuccessful in the American marketplace byplacing a strong emphasis on innovation,coupled with an understanding of the grow-ing trend in America towards all-naturalmeats and chemical-free food.

Fabrique Délices, the leader in artisanalcharcuterie, opened up a new market forthemselves in 1996 by the decision to incor-porate only all-natural raised meats & poultryin their mousses, pâtés, sausages and otherdelicacies. The creativity and commitment ofthe team is evident. “We need to generate newrecipes and new ideas every year,” says ChefAntonio Pinheiro, who brings a wealth of

experience to the charcuterie arena. Havinggraduated from the French chef school L’é-cole Lenotre in Plaisir, France after an ap-prenticeship in Paris’ most prestigiouscharcuterie Fauchon, Chef Antonio Pinheirocomes to America with a deep understandingof this traditional French charcuterie method.

Great taste and consistency is our goal atFabrique Délices, achieved through our strictsuppliers guidelines that include ensuringthat farmers treat animals humanely, feedthem all-natural feeds, and allow them tomature naturally. This commitment has es-tablished our reputation for the best-tastingArtisanal Charcuterie available.

For wholesale accounts for your restau-rant, catering or other food-related business,call Fabrique Délices direct at 510-441-9500, and ask for Sébastien Espinasse,visit Fabrique Délices online at www.fabriquedelices.com or stop by booth 1923.

Bakto Flavors, LLC, is a flavor company fo-cused on the production, commercializationand distribution of natural products. These in-clude various vanilla products, natural fla-vors, spices, herbs, teas and naturalpreservatives. Bakto Flavors offers a line ofvanilla and other natural flavor products togourmet retailers and food services. Thecompany is science-based and offers a widerange of consultancy, education and services.

Bakto Flavors and Rutgers University car-ried out a study to evaluate the quality and au-thenticity of vanilla extracts in the marketplace,because Bakto and other companies take pridein the value of their vanilla products, and be-cause of a desire to protect authentic productand secure value for the consumer.

The purpose of this study was to evaluatethe composition of products sold in retailstores as “vanilla extract”. Labeling of vanillaextract is regulated by the FDA Standard ofIdentity. Accordingly, a package that carriesthe name “vanilla extract” has to be at leastone-fold. The ingredients have to be listedfrom the highest to the lowest amount, ap-pearing in the following order: water, alco-hol, vanilla bean extractives. If other

Bakto Flavors: What’s In Your Bottle?permitted optional ingredients (sugar, glyc-erin, propylene glycol, corn syrup, dextrose)are added, they should follow the same con-sistent order.

Samples were collected from all over theUnited States sold in various retail stores.The samples were analyzed for the fourmajor components commonly associatedwith vanilla extract. From these analyses, itis clear that many of the products do not ad-here to the standard of identity or to theirown labeling specification. The study alsorevealed that large reputable companies thatproduce and assign their own name to thelabel do adhere to the standard of identityand provide consistent products.

A sensory evaluation test revealed thatvanilla samples, labeled as being from thesame sources, were vastly different. When avanilla extract carries a label “100-percentPure Madagascar Bourbon,” one expects thatthe taste will be similar due to common ori-gins of the beans, even when obtained fromdifferent companies. The dissimilarities inproducts, presumably from common beanorigin, hints that there is no standardizationof vanilla extracts in the retail business.

Having a blend of extracts from beans ofdifferent origins or quality is allowed andcan often result in a better product. How-ever, it is expected that the products are ac-curately labeled. For example, an extractlabeled 100-percent Madagascar Bourbonshould include only beans from Madagascar(only Vanilla planifolia). In addition, al-though the quality of the beans is the mainfactor that affects the extract quality, thereare no specific regulations regarding beanquality―a loophole that is exploited to labelvanilla extract as top of the line.

From our analysis of the flavor compo-nents in a large sample of vanilla extracts, itis obvious there are many companies thathave very little knowledge of the subject orthe FDA regulations regarding proper prepa-ration or labeling. Retail vanilla extract islike expensive perfumes; for some, it is moreimportant that the bottle looks gourmet with-out paying enough attention to the product. Itis advised that retailers request more infor-mation before they purchase vanilla extract.

A complete version of this article can befound in Handbook of Vanilla Science andTechnology, 2011, by Blackwell Publications,Ltd. To learn more about Bakto Flavors, call732-991-3462, visit www.baktoflavors.comor stop by booth 5033.

Pepper Creek Farms is a family-owned busi-ness founded in Lawton, OK in 1984. Theyoriginally produced eight products whichwere sold locally. However, because of theiraward-winning flavors and small-batch pro-duction concept, they now produce over 200different products distributed worldwide. Itseems consumers have an appreciation forthe quality of their products. The team atPepper Creek Farms is dedicated to qualitycontrol in every aspect of the productionprocess. They are extremely selective whenpurchasing their fruits and vegetables, manyof which are acquired from local growers.This allows them to bring in the best ingre-dients at the peak of their perfection. Be-cause of this, they are able to consistentlyproduce superior quality products for verydiscriminating palates.

Pepper Creek Farms competes in a vari-ety of popular categories, including flavor-

Pepper Creek Farms’Award-Winning Flavors

packed Pepper Jellies, Award Winning RedPepper & Carrot Relish, Spicy PickledBeets, Creamy Gourmet Honey Mustard,Salsas and BBQ Sauces, great-tasting DipMixes, Organic Baking Mixes, Old Fash-ioned All Natural Jams, Premium Pepper-corns and Sea Salts, smoked and flavoredfrom around the world, and honey fromlocal apiaries. They also offer a selectionof sweet spices, bread-dipping seasonings,cocktail mixers and rim dippers, gourmetcocoas, and a wide assortment of sprinklesand dessert toppings for every season, rea-son and holiday.

Additionally, Pepper Creek Farms offersa broad selection of delicious jams thatbring out the true taste of freshness. Usingonly fully ripened fruit, evaporated canejuice and natural pectin, they hand crafteach recipe in small copper kettles to pre-serve the color, texture, and flavor and

ensure superior quality. This assures fresh-ness and consistent high quality in all theirjams, sauces and salsas.

Pepper Creek Farms products can be madeavailable in handsome wooden gift crates;They’ll handle all details of packaging andshipping, including enclosing a gift card witha personal message.

Many exciting new products have beenlaunched this past year, like Shimmer Sugars,Smoked Sea Salts from around the world,two new salsas, colorful, Candy CoatedChocolate “Dimples” and their Victory Gar-den Pickle Kit with more on the way.

Pepper Creek Farms also offers co-packing, private labeling and customblending services. All products, with theexception of Cocktail Mixers are eithermanufactured or filled at their plant inLawton, OK. For more information, visitPepper Creek Farms at the Summer FancyFood Show booth 212 in Washington DC.They can also be reached at 800-526-8236,580-536-1300 or by e-mail at [email protected]. Or visit them online atwww.peppercreekfarms.com.


Va-Va vegetable products are a pioneer in allnatural, homemade Mediterranean special-ties. Their current line of gourmet vegeta-bles, pickles, and spicy spreads have gonefrom a successful leader in ethnic marketsand grown into mainstream supermarkets,natural food stores, delis and specialty gour-mets. Through it all, their products havemaintained a consistently high level of qual-ity alongside an unbeatable taste.

Va-Va products are produced in a family-owned factory in Macedonia, just north ofGreece. The vegetables used in their productsare grown in local farms using high grade

Va-Va’s Artisan-Crafted VegetableProducts Bring Ancient TraditionsTo The Modern Table

unaltered seeds and soil. Trained Va-Va tech-nicians, alongside the farmers, monitor thevegetable field’s health throughout the seasonso that only the best batches will be used in thefinal product. The vegetables are then pickedand processed by hand. It is this attention todetail that, year after year, yields the high-quality products that VaVa brings to market.

The Va-Va product line ranges from fam-ily-size jarred vegetables and salads (83ounces) to their signature “amphora” products(19 ounces), which are gorgeously packagedin the stylized, classical Greek form. Therecipes for these spreads are centuries old and,

even though the methods in agriculture andproduction have improved since then, the rus-tic, homemade flavor remains the same.

The most popular of these products are theroasted vegetable spreads, continuallypraised by customers for the “freshlyroasted” taste that the Va-Va vegetablespreads exhibit. Their lutenica (a chunkyblend of roasted peppers, carrots and toma-toes) and ajvar (a creamy mix of roastedpeppers and eggplant) are a perfect additionto sandwiches or side dishes, and make ex-quisite, healthy dips, spreads and toppings.

Especially wonderful about Va-Va prod-ucts is that they are all natural, containing nopreservatives or additives, other than a bit ofsalt. They are also low in both carbohydratesand calories (per serving), as well as beingnaturally gluten-free. Considering that theseproducts contain no meat, they are also per-fect for vegetarians and vegans alike.

Success in the American mainstream mar-ket has given consumers this great newchoice for both their dietary needs and theirpalate. Many have started to incorporate Va-Va into everyday meals such as “lutenicapizza” (Lutenica spread on some fresh breadand drizzled with mozzarella and pepperoni)and ajvar quesadillas (flat bread grilled withajvar, Monterey jack cheese and with freshvegetables in the middle). Taken together,Va-Va products are a wonderful new additionto the broad range of American foods.

These recipes, and more, can be found onthe company’s website, www.vavafoods.com,alongside an online store that boasts morethan three hundred different products. All Va-Va products are exclusively imported by Fast-Pak Trading out of Garfield, NJ. To finddistribution or retail locations, please call 973-925-1111, e-mail [email protected] orstop by booth 3926.

Ford’s Gourmet Foods, makers of the inter-nationally acclaimed line of Bone Suckin’Sauces, announced their Yaki sauce is now100 percent gluten free.

Bone Suckin’Yaki is a great alternative totraditional teriyaki sauces. It has a richer fla-vor because it is made with real Italian Bal-samic Vinegar, Extra Virgin Olive Oil, and itis lower in salt. And now it is also made withpremium Tamari soy sauce. Tamari is natu-rally fermented with no wheat, making thesauce 100-percent gluten free and even moresmooth and balanced than ever before.

“Bone Suckin’ Yaki was always consid-ered gluten free (less than 5 PPM) by theFood and Drug Administration (FDA), butthat wasn’t enough for us, or for our cus-tomers who suffer from Celiac disease andother gluten sensitivities,” said Patrick Ford,Vice President of International Marketing forFord’s. “We believe our customers deservethe best … best-tasting and best for yourhealth and the health of your family.”

Ford’s continues to focus on and demandall natural and gluten free ingredients in new

Bone Suckin’ Yaki Now100-Percent Gluten Free

product development and brand extensions.In 2008, Ford’s Gourmet Foods was recog-nized for their efforts to provide gluten-freeproducts by Columbia University’s CeliacDisease Center, one of the leading researchcenters in the field.

Adds Ford: “We all take simple, all-Amer-ican things like enjoying great barbecue onthe Fourth of July for granted. When you havean eight-year-old Celiac disease sufferer tellyou that they were able to enjoy this simplepleasure for the first time because of one ofyour products? Well, then it’s all worth it.”

Ford’s Gourmet Foods is a Raleigh, NorthCarolina-based, fourth-generation familybusiness. They are known for creating someof the world’s greatest tasting all-natural,gluten-free foods, including Wine Nuts andFire Dancer Jalapeño Peanuts, and the inter-nationally acclaimed Bone Suckin’Sauces―the only barbecue sauces rated #1by Newsweek, Food & Wine and the UnitedKingdom’s Restaurant Magazine. For moreinformation, call 919-833-7647, visitwww.bonesuckin.com or stop by booth 4604.

Family owned and operated J&M Foods hasa great tasting line of gourmet treats includingdelicious cheese straws, traditional cookiesand tea cookies. And, in keeping with their100-year-old family recipe that inspired theirgreat tasting Original Cheese Straws, J&MFoods continues to introduce new products.

Colorful though refined, J&M’s cartonsand gift tins showcase their wonderful treatsand are perfect gifts for any occasion. Brightand eye-catching colors differentiate theirflavors on the shelf and provide visual inter-est in baskets.

They’re committed to your satisfaction,maintain the highest standards of productquality and use only the finest all natural in-gredients to create their award-winningproducts. For more information, contactJ&M Foods at 800-264-2278 or visitwww.jm-foods.com.

Why J&M Foods?1. Award-winning flavor made with the

finest all-natural ingredients.2. Fresh look and multiple sizes to inspire

gift baskets and shelf sets alike.3. Baked to perfection and contain no trans

The J&M Tradition Continuesfat.

4. Long shelf life and beautiful packageideal for wine-based gift baskets.

5. Perfect upscale snack and look to cross-merchandise with wine and beer.

J&M Foods Product Line —Cheese Straws:• Original• Asiago• Bleu Cheese• Dave’s Insanity• Jalapeno

Traditional Cookies:• Chocolate Chip• Chocolate Chip Pecan• Triple Chocolate• White Chocolate Macadamia Nut• White Chocolate Key Lime

Tea Cookies:• Chocolate Orange• Holiday Spice• Raspberry• Key Lime• Lemon


Hammond’s Candies in Denver, Colo. hasbeen handcrafting and twisting the finesteveryday and holiday confections for morethan 90 years. The company is world-famousfor its oversized candy canes, beautifully spunribbon candy and stunning lollipops. Ham-

Hammonds Candies Delivers Pure,Sweet Goodness

mond’s still makes candy the old-fashionedway, with the same tempting recipes and care-ful craftsmanship on which it was founded.

Hammond’s ribbon candy is handcrafted bytrue candy experts, and comes in a variety offlavors, from pure peppermint to old-fashioned

clove. Hand fed through a classic ribboncrimper, the candy is made in small batches,ensuring quality and customer satisfaction.Hammond’s is one of the last companies in theUnited States to make ribbon candy by hand.No two pieces of ribbon are alike, whichmakes for a very special gift at the holidays.

Hammond’s packaging dresses up a clas-sic piece of candy with modern charm. Theirribbon candy is packaged in a gift box thatprotects the ribbon and keeps it from break-

ing in transit. Each case pack holds 24 pieces(2-12ct displays), at an MSRP of $4.95.

Hammond’s Candies has been makingcandy by hand in the United States since1920. The candy is traditional, classic andnostalgic, made with pure, simpleingredients and time-honored recipes. Formore information, visit www.hammondscandies.com, call 800-CANDY-99(800-226-3999) or visit booth 4911 at theSummer Fancy Food Show.

New Imported Belgian Chocolate Seashellsfrom Ferrara Pan are a perfect indulgent treatfor premium chocolate lovers to enjoy bythemselves, share with family and friends, orgive as gifts on any occasion.

Each elegant gold package contains 12individual seashells, which are meticu-lously crafted with milk, dark and whitechocolate that surrounds a luscious, purehazelnut filling.

“This latest chocolate offering from Fer-rara Pan is a natural addition to the com-pany’s ‘Escape to Chocolate Ecstasy’strategy,” says Zel Peterson, marketing man-ager for Ferrara Pan. “We made sure thatboth the product and the packaging are ab-solutely top-shelf.”

“In our continuing effort to provide uniqueflavors and experiences,” says Peterson,“these new Imported Belgian ChocolateSeashells offer consumers an unforgettabletaste and texture treat that can only comeabout with the great combination of rich,

Ferrara Pan Extends LineWith Imported BelgianChocolate Seashells

creamy chocolate and crunchy hazelnut.”From a packaging standpoint, Ferrara

Pan has created an elegant presentationwith 4.4-ounce and 8.8-ounce boxes fea-tured in a 6-count display tray. For incre-mental sales, an 8.8-ounce box is alsoavailable in a 48-count shipper.

For more information about Ferrara Pan’sImported Belgian Chocolate Seashells, con-tact a Ferrara Pan representative at 800-323-1768 or stop by booth 3710.

Coffee is an extraordinary culinary partner.It has not only been a “secret ingredient” ofmany chefs, but it was probably used byyour grandmother as well. It has a long his-tory in the kitchen. You will be amazed atwhat the addition of coffee can do to youreveryday cooking. Java-Gourmet is the firstcompany to bring a complete, award win-ning product line to market with this uniqueculinary spin. And, besides being unique,the products are all natural and gluten free.Small batch produced using original recipescreated by partners Susan Atkisson andBrian Friguliette, Java-Gourmet is alsocommitted to roasting their own exceptionalcoffees and sourcing as many local ingredi-ents as possible to produce each deliciouscreation at their production facility over-looking Keuka Lake, New York.

When the company launched its firstJava Rub in 2005, people were surprised tofind out that coffee is the primary ingredi-ent in every product. Since then, foodlovers have become much more familiarwith the concept through increasing mediaattention to this culinary phenomenon.There are many excellent culinary reasonswhy coffee is a perfect partner in thekitchen or on the grill. First and foremost,coffee enhances and intensifies the flavorsof everything you cook, naturally. Coffee

Java-Gourmet: Think CoffeeOutside The Cup ...

also helps to caramelize the surface of whatyou are cooking and the caramelizationfrom the coffee helps to seal in juices cre-ating tastier and juicier entrees. This is es-pecially impressive when grilling.Additionally, coffee helps build and createa depth of flavor rather than stripping fla-vor as adding water in cooking can do.Lastly, coffee pulls out subtle toasty notesand flavorful mocha hues from the roastedqualities in the coffee beans themselves.

It is important to understand that addingcoffee to savory flavors such as herbs, spicesand salts makes coffee a “natural flavor en-hancer.” You will not experience acoffee/mocha taste unless there is a sweetcomponent, as in desserts. Using coffee incooking is as loved by non-coffee drinkersas coffee lovers, and there is no need toworry about caffeine effects, as they are bro-ken down through the cooking process. Onceyou begin cooking with coffee, you too willbecome a believer in coffee’s inherent cook-ing benefits!

THINK COFFEE OUTSIDE OF THECUP …TM It’s javalicious!

For more information about Java-Gourmet, call Susan directly at 315-536-7843, email [email protected],visit www.java-gourmet.com or stop bybooth 2027.

Located in the middle of America’s heartland,in the little town of Louisburg, Kan., RabbitCreek Products has been making gourmetbreads, brownies, muffins, soup mixes andmore for over 25 years. With the productsbeing made-to-order, there is never a ques-tion of freshness or quality. Being in a small-town atmosphere has generated a priority firstand foremost to the customer―namelybeing, they always come first.

For 2011, Rabbit Creek Products hascome out with a new “Bucket” bread lineconsisting of three different tin pails. Thebreads are able to bake right in the bucket;these breads offer an enticing take on anentirely self-contained product. In additionto the pails being safe to bake in, they aredishwasher safe as well and offer a myriadof uses after baking your Rabbit Creekbread in them. With two different color

Rabbit Creek Products Offer QualityStraight From The American Heartland

choices (red and gold) for year round, onefor the holiday season and over 50 differentbreads to choose from, they are sure to al-ways be a winner.

They boast over 12 new items so far for2011 that include breads, brownies, desserts,fudge, scones, cheeseballs, dips, no-bakecheesecakes and even more delicious thingsto come in the next month. There is a newgranola category with three flavors: choco-late chip, fruit, and fruit and nut, the lattertwo being all-natural.

Having won several awards for outstand-ing product over the years, some of whichwere NASFT’s sofi awards, Rabbit Creekstays on the cutting edge and listens to whatthe customers want.

For more information, call 800-837-3073,visit www.rabbitcreekgourmet.com or stopby booth 2522.

Starting in the early 1980s with one bean soupmix packaged in a brown paper bag, TrishaAnderson has built the kind of business that isa food entrepreneur’s dream. Frontier Soups™is celebrating its 25th anniversary in Augustand its 20th anniversary as an exhibitor in theNASFT Summer Fancy Food Show.

As a thank you for the customers whohave helped Frontier Soups grow over theyears and to celebrate its 25th anniversary, acommemorative stainless steel “souplovers” thermos will be included as a gift for10-case orders placed at the show, alongwith a sliding scale of discounts up to 25percent for 25-case requests, said Trisha An-derson, company founder.

With a focus on distribution, FrontierSoups’ expects 2011 growth to exceed 30percent. That successful performance is duein large part to the teamwork exhibited byeveryone connected with the business. “I’mvery proud of everyone here whether theyare in the office, warehouse or production.We work very hard to attract those who haverespect for others and enthusiasm for theproduct,” Anderson says. “What makes worknot feel like work is that it is an enterprise inwhich everyone in the company is involved.”

Since incorporating with three gourmetsoup mixes in 1986 and exhibiting at its firstFancy Food Show with six mixes in 1991,Frontier Soups has grown to 36 all naturalsoups, stews, chili and chowders with nosalt, preservatives or MSG; 31 of the mixesare gluten free. The company also has been along-time specialty producer for Stonewall

Frontier Soups CelebratesAnniversaries In Style And Taste

Kitchen and other foodservice companies.“The intention was to provide home cooks

with easy to follow recipes and all the dry in-gredients needed to make a healthy, satisfyingmeal for today’s busy lifestyles,” Andersonsaid. “We want to live up to our claim that it’s‘soup so good you’ll call it dinner’.”

Each of the soup mixes is a faithful repro-duction of traditional regionalAmerican flavors,including the top-selling Illinois Prairie CornChowder™ and the newest mix ColoradoCampfire Chicken Stew™. Over the years, thecompany also has added a line of soup-accompanying cornbread mixes and a line ofParty Starter Mix™ meal maker and dip mixes.

The initial long-simmering soups to feed acrowd became the Hearty Meal™ line, whichhas performed strongly in the specialty foodtrade, Anderson said. As consumers’quest forquick and easy meals gained momentum, thegrocery-oriented Homemade in Minutes™line was introduced in 1991 to offer moreconvenience with quicker cooking times anda lower price point.

“We have always tried to stay in close con-tact with home cooks to understand theirevolving needs,” Anderson said. “Being re-sponsive to those needs―like going glutenfree, revamping our packaging with eye-catching brick-red headers and innovativefold-out recipe labels, and positioning our-selves in natural food and gluten-free sec-tions as a healthy meal solution―continuesto be an important part of our future plans.

For more information, visit www.frontiersoups.com or stop by booth 5012.


Central Food Packers Limited is proud to an-nounce the addition of its gourmet line “Sun-rite Select”, a range of tropical jams, jellies,chutneys and seasonings made with the ab-solute finest Jamaican ingredients. CentralFood Packers Limited has a long history ofproviding quality products made with high-quality authentic Jamaican ingredients, andtheir new Sunrite Select line is ideal for spe-cialty food and gift stores. The name Sunriteevolved out of their conviction for using in-gredients grown and ripened under the warmJamaican sun, ultimately making their prod-ucts “Just Rite.”

Founded in 1985, Central Food Packers isone of Jamaica’s leading agro-processingmanufacturers and exporters of canned, bot-tled and baked products, and is both HACCP

Quality Jams, Jellies, Chutneys AndSeasonings: Introducing Sunrite Select

approved and ISO 14001 certified. CentralFood Packers is committed to Jamaica’ssocio-economic development and plays anactive role in the community development ofCentral Village, employing over 220 personsfrom the community and its environs.

Just over two decades ago, Central FoodPackers started out with one product, canningJamaica’s national fruit “Ackee.” Today, thecompany boasts a range of over 22 products,all produced at their factory in Central Vil-lage. Inspired by the many tropical flavorshome to Jamaica, they are currently workingon a number of new products which they planto bring to market in the near future.

The new Sunrite Select line includes:Tropical fruit jams and jellies:• Guava

• SorrelSpicy fruit jellies and chutneys:• Pineapple Ginger Pepper Jelly• Lime Pepper Jelly• Mango• SorrelCondiments:• Honey Thyme Glaze• Jerk Seasoning

Their traditional Sunrite product line in-cludes a range of:

Jerk condiments:• Seasoning• Marinade• BBQ Sauce• Table SauceSpicy pepper sauces:• Scotch Bonnet Sauce• Hot Pepper Sauce• Red Crushed Pepper Sauce• Yellow Crush Pepper Sauce

Canned fruits and vegetables in brine:• Ackee (Jamaica’s National Fruit)• CallalooBaked Cassava:• BammyBeverage:• Roots WineCondiments:• BrowningPâté:• Solomon Grundy

Be sure to visit Central Food Packers at booth4353-D in the Caribbean Pavilion, for a realtaste of Jamaica. Their product range is greatfor the upcoming summer grilling season.

For more information, call Natalie Gran-dison at 876-342-9381, email [email protected] or visit their website atwww.centralfoodpackers.com. Central FoodPackers currently distributes in the UnitedStates through P East Trading Corporation:718-991-6070 or email [email protected].

Mid-Atlantic Packaging provides customprinted and stock packaging products(bags, boxes, labels, tissue) to retail estab-lishments and product manufacturers. Withregional sales representatives from NorthCarolina through New Jersey, and with anexperienced inside sales team, Mid-At-lantic Packaging is helping customers cre-ate innovative and functional packagingthat furthers their brand recognition. In ad-dition to custom designed packaging, Mid-Atlantic Packaging ships stock productsnationwide and offers local delivery to theBaltimore, Washington DC, and Philadel-phia, Pa. metro areas.

We sat down with Mr. Herb Glanden, Pres-ident and CEO of Mid-Atlantic Packaging,to talk about Mid-Atlantic Packaging and gethis thoughts on packaging.

GN: What makes Mid-Atlantic Packagingunique?

Let’s Talk Packaging: Mid-Atlantic CEOHerb Glanden Thinks Inside The Box

HG: We are a full-service packaging distribu-tor. We can provide a retail store with theirbasic, everyday, plain stock needs along withhelping them design printed materials such asbags, boxes and labels to better promote theirbrand marketing. Our sales team has over 130years of combined sales experience and, alongwith our graphics design department, is thereto help create the image the client desires.

GN: What are customers looking for inpackaging today?

HG: They are looking for earth-friendlypackaging made of natural or recycled mate-rials. In the past, some of the recycled pack-aging materials costs were 30-percent higherthan goods made of virgin material, so veryfew retailers chose to use the Green option.Today, recycled paper shopping bags andboxes made of recycled paper board are sim-ilar in price to regular products. Even plasticbag manufacturers have the capability to put

degradable additives in their bags that accel-erate the decomposition process. One of themost exciting products we see in the marketplace is natural fiber bags―cotton, jute andhemp bags. European countries have usedthese bags for many years for grocery shop-ping and, because they are a sustainable prod-uct and naturally decompose when discarded,they are the ideal bag for many applications.

GN: What are your tradeshow objectivesand what are you doing to promote yourcompany?

HG: We have been in business for 30 yearsand one of the wonderful things about theFancy Food Show is that we get to see andmeet with long standing customers. Many ofthese accounts have bought stock shrinkfilm, cello, bows and ribbons, and also cus-tom printed bags, labels and boxes. The op-portunity to showcase new products andcolors is also exciting, because buyers canactually see and touch what they might haveseen in a catalog. The show gives us thechance to help customers and prospects solvea problem or fill a need with our packagingproducts. In addition to presenting new

products, we also offer show discounts toshow attendees. Also, we offer periodic pro-motions to customers and prospects whoprovide us with their email address. I mustadd that we take great pride in assuring cus-tomers and prospects that their informationis not shared or sold to other vendors, andthat their online information is secure.

GN: What is your outlook in general forMid-Atlantic Packaging?

HG: We are very excited about our opportu-nities in the specialty food marketplace. Wehave built a strong, knowledgeable sales teamthat is focused on meeting customer’s needsand building long-term relationships. Addi-tionally, we have expanded our local deliveryarea to include the Washington DC, Balti-more, Md. and Philadelphia, Pa. metro areas.We are also known for promptly shippingproducts nationwide from our facility inDelaware. We stock thousands of items andour staff takes great pride in getting ordersout the door in 24 hours or less. Another greatresource we offer is our e-commerce website,



Family-owned and operated in Austin,Texas, Lammes Candies handcrafts only thefinest confections. Fifth-generation candymakers Pam, Bryan and Lana direct a teamof employees averaging 25 years of service.Mix experience with premium ingredientsand taste the heritage of over 125 years ofrich, smooth and intense flavors.Lammes Candies offers a full line of

chocolates along with the world famousChewie® Pecan Praline. Lammes Pralineshave a one year shelf life with no addedpreservatives. Try the nutty, gooey original,the decadent chocolate covered or the newHabanero Praline that starts off sweet andfinishes with a burn. Available in Point ofSale displays and gift boxes.Lammes candy makers are buzzing about

a new addition to the line. Buttery buttons ofcaramel and chopped almonds are allwrapped up for individual enjoyment andwere named in a contest earlier this year.Lammes customers were invited to submit

Lammes Candies:Delicious Flavors Since 1885

their ideas with the chance of winning a yearsupply of candy. The result: Carmelitos.Lammes also introduced the Hexagon boxesdesigned specifically for the Kisses andCarmelitos. Kisses are flavorful taffy piecespackaged in the eight-ounce Hex box, whichare perfect for baskets or a gift line.In addition to Divinity and the Sherbet

Mints, bulk and boxed chocolates round outthe line with the chocolate Longhorns mak-ing the list … Oprah’s favorite things!What’s better than large pecans and caramelsmothered in rich milk or dark chocolate?There is something for everyone at

Lammes Candies whether it’s the perfect ad-dition to a gift line, gift baskets, private label,bulk chocolates and individually wrappedpieces. With Lammes, there are never anylong lead times and you can expect the verybest in customer service.To learn more about Lammes Candies, call

800-252-1885, visit www.lammes.com orstop by booth 1104.

Les Trois Petits Cochons presents the newestaddition to its ever-growing line of charcuterieproducts at the 2011 Summer Fancy FoodShow. The Jambon de Paris Fumé is an eight-pound ham naturally smoked over hickorywood. It is a smaller, smoked version of LTPC’soriginal Jambon de Paris and is sure to pleasedeli customerswith its subtle smoked flavor andhearty texture. It will be the perfect addition toany charcuterie board or dinner table.Les Trois Petits Cochons has also expanded

their line of Saucisson Sec by adding three newflavors: Saucisson Sec auxHerbes de Provence,Saucisson Sec aux Cèpes and Chorizo. Thesenew Saucissons have created quite a stir in theretail market since their release last fall and areselling fast. Building on the success of theiroriginal Saucisson Sec, a traditional driedFrench-style sausage, LesTrois Petits Cochonshas once again delivered a quality product forcustomers with discerning taste.Each of the new Saucissons have their own

distinct flavor profiles. The Saucisson Sec auxHerbes de Provence, Dried Sausage withHerbes de Provence, delights with a bouquetof carefully selected French herbs. The Saucis-son Sec aux Cèpes, Dried Sausage withPorcini Mushrooms, delivers the subtle andnutty taste of porcinis. While the Chorizo, atraditional, Spanish-style cured sausage, pro-vides an intense flavor with just enough heatfor a pleasing finish.All of Les Trois Petits Cochons’ Saucissons

Les Trois Petits Cochons CharcuterieProduct Line Growing

are all-natural and available in eight-ounce retailand three-pound foodservice sizes. Pick one andadd it to a charcuterie board or choose all fourto make a Saucisson tasting plate.Other excellent charcuterie selections avail-

able from Les Trois Petits Cochons areSmokedChicken Breast, SmokedDuckBreastand Duck Leg Confit. All three are fullycooked and all-natural with no preservatives.Whether simply slicing and serving with othermeats on a charcuterie board or using as an in-gredient in a recipe, both the trained Chef andhome cook will appreciate the ease in whichthese products can be used.Available in singleserving, vacuum sealed bags.LesTrois Petits Cochons has been producing

awardwinning, all-natural pâté and charcuteriefor over 35 years by crafting small, handmadebatches using high-quality ingredients. Recog-nized for its excellence as a leader in the spe-cialty food business, an industry it helped tocreate, Les Trois Petits Cochons began as asmall charcuterie in Greenwich Village, NYCin 1975. Today it leads the pâté and charcuterieindustry, offering a complete line of all-naturalpâtés, terrines, mousses, cornichons, petitstoasts, mustards, saucissons, sausages, smokedmeats and other French specialties.For more information, please contact Les

Trois Petits Cochons at 1-800 LES PATES,email [email protected] or visitwww.3pigs.com. Visit them at the SummerFancy Food Show booth 905.

www.midatlanticpackaging.com that can beused 24 hours per day. The site is constantlyupdated with new products and it has a linkto our Facebook page. These tools, alongwith our dedicated team, help to make Mid-Atlantic Packaging a leader in the packagingindustry and a wonderful company to do

business with for packaging needs.

For more information, please visit Mid-Atlantic Packaging at booth 622 on the mainlevel. The phone number is 800-284-1332and you can also send e-mailto [email protected]. Theirnew 2011 catalog can be requested by phoneor on the Mid-Atlantic Packaging site.

MidAtlantic Packaging (Con’t. from p. 44)


Ruth Carter, Marketing & Sales Managerfor Kwik’pak Fisheries, gives us an insidelook at the Alaskan Native-American fishery.

GN: Tell our readers a little about Kwik’pakFisheries. Where are your fish harvested?

RC: Kwik’pak Fisheries is a community-owned business that was founded in 2002 toprovide economic opportunities to local com-munities in Western Alaska along the LowerYukon River. Today, these communities pri-marily include Yupik Eskimos, whose ances-tors settled in the region some 10,000 yearsago. Our fish are harvested at the mouth ofthe more than 2,000-mile-long Yukon River.Yukon River translates to “Big River,” “GreatRiver,” the “River That Provides All” or“Provider for Our Life.” We are the last Na-tive American fishery left in Alaska and the

Authentic Yukon Salmon IsAs Easy As Kwik’Pak

only fish processor left on the river.

GN: What does your company produce?

RC: Kwik’pak Fisheries is a wild salmonproducer. Our product line includes wildsalmon from the Yukon River, which we sellfresh, frozen and smoked. We are launchinga new line of smoked products at SummerFancy Foods 2011. Because they are madewith Yukon salmon, they are moist, deliciousand full of Omega-3s. Kwik’pak smokedproducts maintain their high oil content eventhrough the smoking process.

GN: What makes Kwik’pak productsunique? What distinguishes your productsfrom the competition?

RC: Our wild Yukon Keta salmon are unique

in one very key aspect: they have roughlythree times the Omega-3s of any other wildsalmon in the world. That’s because theYukon River is over 2,000 miles long. Inpreparing for their journey upriver to spawn,these fish must store up vital nutrients andfats including beneficial Omega-3s. Whenthey’re caught just as they enter the river,that’s when their oil content is at its peak.Our facility is strategically located at themouth of the river.

The other key to our product uniqueness isthe fact that they are 100-percent traceableto the source. In 2009, Kwik’pak entered intoa pioneering partnership with the global foodtraceability company, Trace Register, LLC,to develop a full traceability system thatwould give consumers the ability to tracetheir salmon back to the area where it wascaught on the Lower Yukon River.

GN: Where are your offices and facilities?

RC: Our processing plant is in Emmonak,

Alaska; we have offices in Anchorageand Seattle.

GN: How do you market your products? Doyou sell your products on the Internet?

RC: We market our fresh, frozen andsmoked products through direct sales to re-tailers and distributors. We are alsolaunching an Internet program that willallow restaurants to purchase small quan-tities of “special” salmon via an e-com-merce site. We also attend and exhibit atvarious trade shows.


RC: Great products, great support from alllevels of the company―starting with the fish-ermen, processing workers and management.

To learn more about Kwik’pak Fisheries,call 206-443-1565, visit www.kwikpakfisheries.com or stop by booth 4521.

Lesley Stowe, Owner and Creator of LesleyStowe’s Raincoast Crisps, fills us in on thegoings-on at her company.

GN: Tell us about the raincoast crisps,and what makes them stand out fromthe competition?

LS: We always tell people they just need totry them because it’s the taste that really setsthem apart. For anyone who hasn’t, raincoastcrisps are artisan style crackers that are idealfor entertaining or a great snack during theday. We now have six flavors, which are madeusing a variety of all-natural ingredients suchas nuts, dried fruit, pumpkin seeds and honey.

GN: What’s the story behind the first batchof raincoast crisps?

LS: In 1990, I opened a catering business in

The Crispy Conversation GetsLouder At The Fancy Food Show

Vancouver, British Columbia, and the crispsactually originated from a loaf of bread wemade to serve with smoked salmon. We de-cided to try slicing one of the loaves verythinly and dried and baked the pieces toserve as crisps. It was a huge hit and withina few years, the raincoast crisps became sopopular that we closed the catering businessto devote all our time to them. We were verylucky to get Whole Foods as our first na-tional retailer, and now all six flavors areavailable across North America.

GN: Are you introducing any new productsat the show this year?

LS: Yes, this is the first time we’re introduc-ing our newest flavor, cinnamon raisin, at theFancy Food Show. It’s our first “sweet” crispwhich can be enjoyed any time of day as partof a delicious breakfast or paired with aged

cheddar, manchego or asiago cheese. My fa-vorite breakfast right now is Greek yogurtand fresh fruit, topped with crumbled cinna-mon raisin crisps and fresh cinnamon.

We’re also introducing a new quantity ofraincoast crisps at the show―a larger boxthat is more suitable for hotels and restau-rants to purchase.

GN: What were the most significant eventsaffecting your company in the past year?

LS: Last year we moved to a new locationthat has provided more space to create andexpand the product line. This has improvedevery aspect of our operations from actualproduction to shipping, storage and overallconvenience for staff.

GN: What type of product do you think willbe the hottest this year?

LS: I think anything with salt is really hot.Salt with caramel, salt with chocolate―thecombination of sweet and salty together

is fantastic.

GN: What is the best flavor raincoast crisp forthe summer and what would you pair it with?

LS: Salty Date and Almond would have to bemy number one choice to serve at a patio party.The sweet-salty combination pairs nicely withfresh hummus, a soft mild cheese such ascamembert or a white bean dip. Add a crispwhite wine like a pinot grigio, and you havethe ingredients to a perfect summer evening.

GN: You’re also the author of a cookbook,Lesley Stowe Fine Foods Cookbook. Canyou share one of your favorite recipes?

LS: One of my favourite recipes is the LSFFDungeness Crab Cakes with Lemon TomatoAioli, which is available at our booth (5055).According to my husband, this recipe isgreat because it’s chock full of crab unlikemany of the crab cakes you find in restau-rants or grocery stores that contain lots


www.gourmetnews.com � JULY 2011 � GOURMET NEWSGOURMET NEWS50

The history of Musco Food Corp. is both in-teresting and inspiring. In the late 1800s, theMusco family business was started in Italy.Local cheeses were purchased from farmers,aged and cured, then distributed throughoutItaly. In the 1920s, family members immi-grated to America, importing these cheesesand many other specialty Italian foods fordistribution in the United States.

Musco Food Corp. has been a true pioneerfrom its inception and continues to search theworld for the most viable products available.For three generations, Musco’s commitmenthas been to offer the best quality, while main-taining competitive prices and a high stan-dard of customer service.

Musco has always favored and focused onclassics instead of trends. Owner Phil Muscocomments, “There are still plenty of fabulousproducts that have been produced for cen-turies that are not recognized in the U.S.A.!”

Musco Food Corporation is extremely wellknown as one of the premier importers ofParmigiano Reggiano, Grana Padano,

Musco Food Corporation: Origins,Current And Future Success …

Pecorino Romano, Provolone and Prosciuttodi Parma.

The company is now being recognized forimporting a wider variety of internationalproducts to satisfy the needs of an ever-growing customer base. Musco now looksforward to servicing its new customers andintroducing them to the products it pioneeredand set the highest standards of quality for. Italso looks forward to offering its existingcustomers new items that are amongst thebest products Imported from Spain, France,Switzerland, Holland, Denmark, Englandand, of course, Italy.

Musco is also renowned for imported Ital-ian products from nearly every category in-cluding Olives, Marinated Seafood, GrilledVegetables, Canned Tomatoes and Pasta.

Salumi or Deli Meats is a strong andgrowing category for Musco.

Prosciutto di Parma has always been thebest recognized product in the category, butMusco’s selection continues to grow in bothimported & domestic products. Musco

recently introduced Culatello, which has cre-ated much excitement. It is the most expen-sive, highest quality Italian Salumi product,with fantastic flavors and a texture which al-most melts in the mouth.

When it comes to cheese, there is a true,deep-rooted passion and connection. Ac-cording to Mr. Musco, “Our family has beeninvolved in the cheese business for manyyears, and it’s where it all began!”

We still take pride in being one of the fewimporters to offer the cheeses from our na-tive Sicily, like Incanestrato and Ragusano,which were favorites of the early Italian Im-migrants when they arrived in the UnitedStates. We now proudly introduce TumaPersa (a rare cheese made by one producer).

For years we have taken pride in providingthe finest selected Parmigiano Reggianofrom Ambrosi and are now proud to intro-duce a Bufala Parm/Sovrano and a SheepParm/Brigadore.

Phil Musco proudly comments, “Whattruly makes us different and contributes toour ever-growing success is our staff, agroup of knowledgeable food professionalswho are passionate, dedicated and interestedin offering our customers the best food theworld has to offer!”

Pacific Resources is an exclusive importer ofhigh-quality New Zealand products from theclean New Zealand oceans and countryside,including the “Healing Honey” Manukahoney. UMF Manuka honey has extra com-ponents and has been shown to be effective inhelping with digestive conditions and topi-cally for burns, wounds, diabetic skin ulcersand bed sores. Manuka is not only naturallyhealthy but also has a deep rich flavor―thatis so good for you.

Pacific Resources imports an extensiveselection of both bio-active (5+ to 30+)and UMF® (5+ to 20+) – both of which areindependently certified to confirm the ac-tivity rating. Pacific Resources also has arange of pure New Zealand honey that in-

Manuka Honey from Pacific Resources:Pure, Delicious and Healthy

cludes Native Flora, Multiflora andClover honeys.From the clean seas surrounding New

Zealand, a perfect sea salt is harvested bydrying with the wind & sun for 13-22months. It still contains all the naturaltrace elements and does not contain freeflowing or anti caking agents. The only in-gredient is sea salt. Most sea salts comefrom dirty oceans, so the ocean water hasto be pasteurized, leaving only the sodiumchloride. Sodium chloride in this form isharmful to good health. They also containa number of other ingredients that are nothelpful for a healthy lifestyle.

Pacific Sea Salt, in its clean, natural form,helps to lower blood pressure, promote sleep

and balance bloodsugar. A healthy bodyneeds all the perfectlybalanced trace ele-ments found in a cleanocean harvested seasalt. It actually tastessweeter and can beused with any of yourfavorite foods.

Improve yourhealth and celebratethe good healthy tastesof these great productsfrom New Zealand,the healthy breadbas-ket for the world.

To learn more aboutPacific Resources

International, call 805-684-0624, [email protected], visit www.shoppri.comor stop by booth 200.

Well, here we go again … Is this round threeor four for the Walker Brothers and their SlapYa Mama Cajun products? Either way, SlapYa Mama has been drastically making a climbin the market. Through constant expansion oftheir product line and ambitious marketing ef-forts, The Walker Family continues to exceedtheir growth margins with every year.

The construction of their new Central Dis-tribution Center is underway and the plans tofollow are just as exciting as their past 10years in business. “We will be introducingseveral new products at the turn of 2012, al-lowing us to present a more complete,stronger line of products to new markets andbuyers when approaching them throughout

Slap Ya Mama: The Walker BrothersKeep On Keepin’ On

the beginning of the upcoming year,” saysJoe Walker. These young men have a verystrong vision of which avenues the occu-pancy of this new facility will open for them.Their marketing efforts will be able to ex-pand across different regions, and all aspectsof distribution will be quicker and more effi-cient, leading to more success amongst theiraccounts far and wide.

During the upcoming several months ofconstruction, the Walkers intend to continuepushing their latest products, the Cajun pep-per sauce, fish fry and etouffee sauce. “Thereare still markets out there who have notheard of our newest products, and we intendto make them fully aware by the close of

of filler. It was so popular we could nevertake it off our catering menu—true taste of

the west coast.

For more information about LesleyStowe’s Raincoast Crisps, email info@

Lesley Stowe (Con’t. from p. 48) lesleystowe.com, visit lesleystowe.com,check them out on Twitter (@lesleystowe)and Facebook (Lesley Stowe’s RaincoastCrisps) or stop by booth 5055.

2011. We have to make them knownamongst our customers before we start thenew wave of products in 2012.” says JackWalker. Slap Ya Mama’s customer basespans all 50 states as well as Canada, theU.K. and Australia. Therefore, introducingtheir new products to every market in whichthey are currently doing business is of highimportance. All the while, they are also push-ing their products in new markets by attend-ing international food shows. “This is thefirst year that we really step out and attendshows internationally, attempting to capturea whole new clientele in various parts of theworld,” states Jack Walker. These young menare nonstop, I tell you!

If you would like to visit the WalkerBrothers during your time at the show, theycan be found at booth 5242. Pass by for abrief moment to see what they have to offertoday’s world of cooking.


Purely American, an Athens, Ohio-basedmanufacturer of dried bean soup mixes, or-ganic blends and convenient dinner kits, isexcited about launching its new line of din-ner kits specifically designed for those whopractice the observation of Shabbos (theJewish Sabbath), during which observant

Purely American Presents KosherDinner Kits For The Jewish Sabbath

Jews do not light or extinguish fire or elec-tricity after sundown on Friday evening.Salt-free, gluten-free, no MSG and kosher-certified, these dinner kits are perfect forpreparing for the Sabbath.The new line includes four flavors: Beef

Cholent, Chicken Cholent, Split Pea with

Leeks andMiddle Eastern Lentil. Each comeswith easy to follow instructions, a vegetarianversion, as well as several creative variations.Each also offers two slow simmered ways toprepare, in a slow cooker as well as in a casse-role baked on low heat in the oven.For those looking to becomemore aware of

traditional Jewish foods and traditions, theside panel illustrates a brief history and originof this longtime Jewish tradition of preparingthe meal for Saturday on Friday evening.To retailers looking to offer their

customers a healthy, time-saving solution tomeals on the Sabbath or at any time theircustomers do not have time to cook the mealfrom scratch, our new dinner kits are the per-fect solution.In addition, expanding retailers looking to

grow their own brands by private labelingwill find that our new CHOLENT line to bethe perfect addition.For more information, please call 800-

359-7873, visit www.purelyamerican.com orstop by booth 5426.

2011 marks the 20th anniversary of the in-ternationally recognized, award-winningspecialty food manufacturer StonewallKitchen. Based in York, Maine, the com-pany was started in 1991 by entrepreneursand New England natives Jim Stott andJonathan King. Today, both men continueto be actively involved in the privatelyheld company.Operating out of their home in Hampton,

N.H., the two gardeners, waiters and “food-ies” first started out in 1991 bottling prod-ucts at night on an apartment-sized stove thatthey would sell at local farmers’ markets inthe morning. Response to their products wasoverwhelmingly positive and soon the pairwas wholesaling their handmade specialty

Stonewall Kitchen TastefullyCelebrates Its 20th Anniversary

foods throughout New England. Customerswere, and still are, struck by the unique fla-vor combinations, creative and well-de-signed packaging, and consistent quality forwhich Stonewall Kitchen is known.Throughout the 20 years, Stott and Kinghave created a strong, recognizable brandthat is displayed on shelves in specialty foodstores throughout the nation and is beginningto be distributed throughout the world. Thecompany is the most highly awarded spe-cialty food manufacturer in the United Statesby the National Association of SpecialtyFood Trade. Along with dozens of individ-ual awards, Stonewall Kitchen products haveearned the Outstanding Product Line Awardthree times, as well as several notable awards

for Maine-based businesses.As part of the 20th-anniversary celebra-

tion, Stonewall Kitchen introduced a newcelebratory jam, Wild Maine BlueberryChampagne Jam. This incredibly flavorfuljam is inspired by the company’s number-one selling product, Wild Maine BlueberryJam, and is a limited reserve product. As ithas been from 1991, the company prides it-self on introducing new and exciting prod-ucts every year. This year is no exception,with the already awarded Roasted PeachWhiskey Grille Sauce that leads the list ofmore than a dozen new products. Bakeddoughnut mixes and decadent dessert saucessuch as Pumpkin Caramel Sauce have al-ready garnered attention.Owners Jonathan King and Jim Stott ex-

perience continual growth with their 20-year-old company, which, from the start,always focused on producing high-qualityand unique food products such as those they

originally sold at the local farmers’ marketin 1991. In 2011, having doubled productioncapacity in the past seven years, it was de-cided that upgrades to Stonewall Kitchen’s11-year-old kitchen must be made to supportgrowth. The production team and executivesworked closely with Dutch engineers to fab-ricate state-of-the-art vacuum kettles that in-tegrate functionality such as touch screens,an automatic flow system, and mechanismsthat allow for increased fruit distribution andenhanced brightness in the finished products.Owner Jonathan King states, “Our majormanufacturing upgrades will not only con-tinue to improve our award-winning productline, but also provide Stonewall Kitchen withthe tools to continue to grow our business forthe next decade, which is something we alllook forward to.”For more information about Stonewall

Kitchen, please call 888-326-5678, visitstonewallkitchen.com or stop by booth 5500.

In a class of its own, Rigoni di Asiago offersonly the highest quality, 100-percent organicItalian spreads: Nocciolata chocolate hazel-nut spread and Fiordifrutta, a line of organicfruit jams and raw varietal Honeys. Its best-selling product, Nocciolata is healthier thanothers in the market with no artificial ingre-dients, flavors or colors, no palm oil, zerotrans fats and 15-percent fewer calories. Richin taste, creamy in texture, soft and scentedwith the flavor of Italian hazelnuts, Noccio-lata is perfect as an accompaniment to cakes,crepes or ice cream, a topping for fruits, aspread on toast or muffins and can be usedin a variety of baked goods. Or best yet, rightout of the jar!Recognition for Nocciolata was achieved

with its selection as a 2010 sofi ™ AwardsSilver Finalist in the Outstanding Jam, Pre-serve, Honey or Nut Butter category by theNational Association for the Specialty FoodTrade, Inc. (NASFT).Fiordifrutta is a line of 100-percent or-

ganic fruit spreads. Fiordifrutta is producedfrom over three pounds of organic fruit ineach 8.82-ounce jar and is made using apatented low-temperature fruit cookingprocess which conserves the vitamin andmineral content of the natural fruit. In addi-tion, Rigoni di Asiago Fiordifrutta fruitspreads contain no added sugar and aresweetened with organic wild apple juice.This recipe doesn’t alter the nutrients of thefresh fruit and is low in calories and sugar.Fiordifrutta organic fruit spreads are avail-able in a range of flavors, includingstrawberry, apricot, plum, peach, cherry,Seville orange, lemon, blueberry, raspberry,

For The Best In Organic ItalianSpreads, Go With Rigoni di Asiago

blackberry, cranberry, rosehip, black currant,fig and wild berries. Pomegranate and pinkgrapefruit are the latest fruit flavors to beadded to the Fiordifrutta family.Rigoni also features a line of 100-percent

Organic Raw Honeys. The honey isprocessed using high-quality nectars andflowers with beehives located in unpollutedterritories. The honeys come in a full rangeof varieties: Italian Forest Honey, WildFlower Honey, Acacia Honey, ChestnutHoney, Orange Honey, Eucalyptus Honey,Pine Honey and Lime Honey.What sets Rigoni di Asiago apart from

others in the marketplace is the specially se-lected, high-quality ingredients from thefinest organic farms, the careful attention todetail and slow processing methods to pre-serve flavor and nutrition and, best of all, thefresh, sweet taste of all Rigoni products thatis beyond comparison. In addition, the richhistory of the Rigoni family, who have spentmore than half a century in perfecting the artand science of making its fine products in theVenice region of Italy, is now available na-tionally in the U.S. The offering is superiorto any others in the market today and forconsumers looking for high quality, better-for-you, and incomparable taste, Rigoni diAsiago is the only choice.Pricing for Rigoni di Asiago products are

as follows: Nocciolata, $4.99-$5.99 (9.52-ounce jar), Fiordifrutta, $4.99-$5.99 (8.82-ounce jar) and Raw Honeys, $8.99(14.11-ounce jar).For more information and to place an

order, call 305-470-7583, visit www.rigonidiasiago.com or stop by booth 5448.

Flavor Profiles for Every Palate

Robert Rothschild Farm has announced theaddition of eight new gourmet food items,spanning three categories. The new productsare a complement to their array of award-winning dips, sauces, salsas, spreads, pre-serves and sweet toppings. RobertRothschild Farm continues to introduceproducts that allow the busiest consumer tocreate gourmet meals with the simplest num-ber of ingredients and cooking technique.“Our new product launch for this year’s

Summer Fancy Food Show reinforces ourcommitment to ‘Entertaining Made Simple.’We continue to create gourmet products thatallow our consumer to easily prepare andcook for any entertaining occasion,” said JimGordon, President and CEO of Robert Roth-schild Farm. “We seek ways to be in touchwith our consumers. Their input providesvaluable insight into the creation of newproducts. Our consumers are in search ofeasy entertaining solutions, delicious recipesthat can quickly be created with minimal in-gredients and unique flavor profiles that ap-peal to their guests.”Robert Rothschild Farm’s new products

will be showcased at the 57th Summer FancyFood Show in Washington, D.C. from July10-12, booth 2305. To help introduce thesenew products, culinary chefs will providecooking demos at the Fancy Food Show.They will be cooking recipes with the newproducts throughout the day along with pro-viding appetizer and sampling ideas.This specialty foods manufacturer is de-

buting five gourmet sauces, one gourmet

Savory and Distinct Gourmet SaucesFrom Robert Rothschild Farm

snack food and two seasonal dips.

Gourmet SaucesEvery entertaining occasion provides an op-portunity for excellence. As a leader in theindustry, Robert Rothschild Farm launchesfive NEWgourmet sauces to add to their lineof award-winning products. These savoryand distinct sauces include Harvest Apple &Maple Sauce, Mushroom Marsala Sauce,Korean Barbecue Sauce & Marinade, Cran-berry Merlot Sauce and Sweet Pepper &Fennel Sauce. These new sauces are full offlavor with a variety of applications that willdelight the palate.

Gourmet SnacksCrisp, sweet or salty, yet always deliciouslybaked, They offer snack foods that are theperfect accompaniment to their award-win-ning line of gourmet foods. One of their newadditions is Baguette Bites. They are light,crisp and elegant, pairing well with many oftheir gourmet products. Top these crunchyBaguette Bites with a few simple ingredientsfor delicious party appetizers.

Seasonal DipsNew dips, exclusive for the Fall and Winterseason. They are available from Augustthrough December. The Cranberry Pome-granate Chutney is full of sweetness fromcranberries, pineapples and pomegranatescombined with savory notes from bell pep-pers. The autumn inspired dip, Spiced MaplePumpkin Dip, has rich pumpkin, sweet figand maple syrup.



Victoria Gourmet’s new window tin has beenselected as a Silver Finalist for OutstandingPackaging Innovation in the 2011 sofi™Awards from the National Association forthe Specialty Food Trade, Inc. The sofiAwards recognize excellence in specialtyfoods and beverages and are a coveted

Victoria Gourmet Named 2011 sofiSilver Finalist For OutstandingInnovation In Packaging DesignOr Function

industry honor. “sofi” stands for SpecialtyOutstanding Food Innovation.

The new window tin design was one of110 Silver Finalists selected by a nationalpanel of specialty food experts from 1,657contenders across 31 Awards categories.Gold Winners will be announced in a

red-carpet ceremony July 11, 2011 at theSummer Fancy Food Show in Washington,D.C. hosted by noted chef Cat Cora.

“I am so excited that the judges picked ournew design as a finalist. The industry recogni-tion is so important and just being nominated isgreat for us,” says Victoria Taylor, founder ofVictoria Gourmet. The new innovative windowtin delivers the three most important thingsconsumers are looking for: 1) taste, 2) fresh-ness and 3) the ability to see the product. Theside view window allows a look inside―butminimizes direct exposure to light―keepingthe product fresh and flavorful.

The sofiAwards are open to members of theNASFT, a not-for-profit trade association

established in 1952 with more than 2,900members throughout the U.S. and abroad. Formore information on the NASFT and its FancyFood Shows, go to www.specialtyfood.comand for complete coverage of the 2011 sofiAwards, visit foodspring.com/sofiawards.

“The field was the most competitive yet,with more than 1650 entries across all 31Awards. The innovation and quality of the fi-nalists are a true testament to the entrepre-neurial spirit of our members,” says AnnDaw, president of the NASFT.

To learn more about VictoriaGourmet, call 781-935-2100, [email protected], visit www.vgourmet.com or stop by booth 5401.

Family owned, simply delicious: Everyday,more of us are paying closer attention to thetype of food we choose to eat. Many of uswant all natural, organic foods that tastegreat, and we are actively seeking them out.PARTNERS, a tasteful choice company, hasprovided products in line with this philoso-phy since the business started in 1992.

In 2002, PARTNERS introduced their Or-ganic Blue Star Farms crackers to the pub-lic, and, in 2004, Blue Star Farms wereofficially certified organic when the processbecame available. These organic crackersquickly became one of PARTNERS’ top sell-ing brands for good reason. They are whole-some, healthy, and hearty and taste greatalone or complement everything from

Same Great Taste, Fresh New Look ForPARTNERS’ Organic Blue Star Farms

traditional cheeses and soups to the most ex-otic dips and spreads.

While the previous packaging served theOrganic Blue Star Farms crackers well, itwas time to move forward with a fresh newlook in order to create more consumer ap-peal. The same great-tasting crackers arenow in boxes that are more sophisticated,more appealing and more quickly identifiedas PARTNERS Blue Star Farms products.Even though the overall look has changed tofreshen up the packaging, the size (fiveounces), UPC and nutritional information allremain the same. The color-coded boxesnow make it easier to distinguish betweenthe three delicious flavors: Stone GroundWheat, Stone Ground Rye & Flax and Stone

Ground Multigrain.All three Blue Star Farms flavors are

made with whole grains, yet they have theirown unique attributes. Stone GroundWheat contains 13 grams or more of wholegrain, Stone Ground Rye & Flax provide590 mg of Omega-3s per serving, andStone Ground Multigrain is made with flax,quinoa and amaranth. As with all PART-NERS products, they contain no hydro-genated oils or preservatives.

Look for PARTNERS other all naturalproducts: PARTNERS flatbread, hors d’oeu-vre, and bite-size crackers; Wisecrackers®

flatbread and bite-size crackers; Get Movin’®

snack crackers and cookies; PARTNERSGourmet Granola; or MiaDolci® GourmetCookie Crisps. Choose from over 20 deli-cious flavors, including Rosemary & Garlic,Olive Oil & Sea Salt, Everything & More,Chocolate Vanilla Swirl, Toasted Hazelnut,Multigrain and Harvest Fruit. PARTNERS

products are distributed nationwide in gro-cery stores, specialty retail outlets and dis-count clubs in the United States and Canada.

In addition to being mindful of what goesinto their all natural products, PARTNERS,a tasteful choice company, takes pride in itsreputation as an environmentally friendlyand responsible company. 100 percent ofthe company’s purchased energy comesfrom green power sources and is safe, cleanand renewable. Product cartons are madeusing sustainable paperboard materials thatare FSC (Forest Stewardship Council) cer-tified, all food waste is sent to a localchicken feed producer, and nearly all mate-rial waste is recycled.

For more information about PARTNERS,a tasteful choice company, visit Fancy Foodbooth 5515, call 800-632-7477 or [email protected]. You mayalso find PARTNERS on Facebook atfacebook.com/partnerscrackers.

“The only jams I have in my house areSarabeth’s. I love every flavor she makes,but the Orange-Apricot Marmalade is theone I reach for first.”

- Oprah Winfrey, O Magazine, December2008 issue.

Sarabeth’s Legendary Spreadable Fruits havebeen delighting people since 1981 and arerecognized as some of the finest products inthe gourmet industry for their unique flavorcombinations and their outstanding taste andconsistency. Other products in the Sarabeth’sline are Hot Chocolate Parisienne, MorningCrunch Granola, Velvety Cream of TomatoSoup and an assortment of gift boxes. Hercreations have won numerous awards from

Sarabeth’s Kitchen: Simply The Bestthe NASFT such as Outstanding Jam, Pre-serve or Spread; Outstanding New Product;Outstanding Product Line; Outstanding Clas-sic and Outstanding Hot Beverage. Six sofi™Gold statues adorn her shelves.

Lesser known to the wholesale industry,but renowned by aficionados around theglobe, are her fresh baked breads, muffins,pastries and cookies. The lines of customerswho wait for tables at her eight Sarabeth’srestaurants in New York, Key West and Lord& Taylor stores on Long Island attest to thedevotion they have for the delicious food andbaked goods she serves.

This year, Sarabeth’s Legendary ClassicShortbread Cookie has just won the covetedNASFT sofi Silver Award for Outstanding

Cookie and is a finalist for the sofi Gold. It isone of only four cookies offered to thewholesale trade at the present time. The arti-san Classic Shortbread cookies are 100-percent natural, made from unbleached flour,pure white cane sugar, creamery butter andreal lemon zest. In addition to the Classic,other flavors are Chocolate Chip, ChocolateShortbread and Oatmeal Raisin. Each cookieis hand-cut, baked to perfection and packedsnugly in a crystal clear, sturdy, re-useablelucite jar. Other shelf-stable baked productsare under development.

The cookies and other recipes can be foundin Sarabeth’s new book, Sarabeth’s Bak-ery―From My Hands to Yours, published inOctober, 2010 by Rizzoli, Inc. and availablein bookstores, department stores, specialty re-tailers and online. Following her tradition ofgarnering awards for her work (she is a James

Beard Outstanding Pastry Chef), the bookwas nominated as the James Beard 2011Cookbook of the Year in the Baking andDessert Category. This important addition tothe baking book canon has been anxiouslyawaited by Sarabeth’s countless fans. It fea-tures over 100 inspiring recipes for her sig-nature baked goods. Step by step photographsteach those baking techniques that makeSarabeth stand apart in a city filled with finebakers. Wisdom collected over a 30-year ca-reer is presented in this user-friendly primer.The exquisite photography of the scrump-tious desserts, pastries and breads will showthe home baker creative ways for sharingthese wonders with friends and family.

Sarabeth will be personalizing and auto-graphing her cookbook, which will be onsale in booth 307 at this Summer’s FancyFood Show in Washington, D.C.

The first truly new fruit to be launched sincethe kiwi, the story of the Peppadew is as in-triguing and endearing as its taste. Only 15years ago, businessman and farmer (J.S.)was in the garden of his holiday home inSouth Africa, when he spotted an unusualbush laden with small, bright-red fruit.

A New Flavor ExperienceWith Peppadew

Gingerly, he bit into one. It had a unique, de-licious taste―both peppery and sweet, butwith a distinctive flavor. Rightly believingthat he had hit upon something really new,he saved seeds, cultivated the seedlings, de-veloped the secret recipe to process the fruitand named the result PEPPADEW®.

Worldwide research,global registration of thetrademarks and interna-tional sole rights, settingup farms and a dedi-cated factory followed.Now the little mysteryfruit is being savored bydiscerning palates in 27 countries, fromSouth Africa to Britain, Europe, Canada andas far away as Australia. Delicious on sand-wiches and salads, stuffed with cheese to

make a truly unusual appe-tizer, and used as a pizzatopping―we say “Put themon EVERYTHING!”

For more on Peppadewand Peppadew Fresh Farms,the new 15-acre NorthAmerican farm, culinary

and education center, visit www.peppadew.com and www.peppadewfresh.com. Andbe sure to stop by booth 3323 to find out first-hand what the fuss is all about.

About Robert Rothschild FarmRobert Rothschild Farm, a family-founded

company in Urbana, Ohio, is the purveyorof award-winning specialty foods includingdips, preserves, mustards, Internationalsauces, salsas, gourmet sauces and sweet

Robert Rothschild (Con’t. from p. 52) toppings. Recognized for bold flavors andexpert blending, Robert Rothschild Farm’sopen and serve products are ideal for busy,yet discerning hosts and cooks. Robert Roth-

schild Farm products are available in morethan 5,000 specialty food stores nationwideand at www.robertrothschild.com or byphone at 800-356-8933.


Vision Pack Brands—26 years of award-winning experience in designing, producing

Vision Pack Gift BasketProduct Selections

and manufacturing quality, wholesale giftbasket products. Vision Pack has been

recognized as a pioneer in the specialty foodindustry. Their unique, wholesale productline of more than 65 upscale gourmet giftbasket items combines award-winningartistry with brand-name products, givinggift-basket designers and retailers many op-tions from which to choose … from gourmet

crackers, snacks confections, candy, cookies,cheese and beverages. New items for 2011include Sonoma Jack Cheese, Hot FudgeBrownies among others; please call 877-477-8500, email [email protected],visit www.visionpackbrands.com or stop bybooth 310.

Musco Food Corp. has been importing anddistributing products from Sicily since 1926and have always had a love and affinity forproducts from this region of Italy. Muscocurrently imports many of Sicily’s finestproducts: Olives (Castelvetrano, Noccellara),Cheeses (Caciocavallo, Ragusano, PrimoSale, Pepato, Incanestrato, Tuma Persa),Pasta, Anchovies, Tuna and of course ExtraVirgin Olive Oil!

Musco Food Corp. has a long-standing re-lationship with producer Manfredi Barbera

Frantoia Extra Virgin Olive Oil FromSicily Now Imported And DistributedBy Musco Food Corporation

and has imported the Primagoccia Range ofExtra Virgin Olive Oils for several years.Musco will soon add several new productsunder this brand. “Donna Carolina” (a phe-nomenally priced Extra Virgin Olive Oil thatoffers both quality and value) will be intro-duced at the same time as the wonderful newWhite Truffle and Black Truffle Oils.

Musco is also extremely happy to announcethat they will also begin importing and dis-tributing several products under the renownedFrantoia Brand, including a wide variety of

naturally-infused Extra Virgin Olive Oils. Wesuggest the following varieties for the follow-ing applications: Orange-on Steamed Squid orany Seafood and Raw Fish, Lemon-onSpaghetti with Botarga, Mandarin-on GrilledTuna Steaks or Sashimi or Pork, Basil-on“Caprese” Salad, Garlic-on Linguine, RedChilli Pepper-on Broccoli Rabe, Sage-onTortelloni or Beef, Rosemary-with all PoultryDishes, Oregano-on Pizza and Tomatoes.

Each of these new items are certainly ex-citing, but the most significant product willcertainly be the renowned “Frantoia” Unfil-tered Extra Virgin Olive Oil. “Frantoia” wascreated in the early 1980s and has becomeone of the most popular “Gourmet OliveOils” available. The name “Frantoia” is de-rived from the Italian word for oil mill,which is pictured on every bottle, which

makes the products easily recognizable.“Frantoia” is the perfect blend of three vari-eties of Sicilian Olives: the delicate Bianco-lilla, the tasty Nocellara and the robustCerasuola. These varieties create a beauti-fully fragrant and extremely pleasant-tastingoil. This phenomenal oil has a delicate yetfruity flavor that is reminiscent of fresholives and has nuances of artichokes andsweet almonds. The oil is wonderfully thickand dense, that is bright green in color withgolden yellow reflections.

“We at Musco Food Corp. are very proud tooffer one of the widest selections of qualityproducts from Sicily and are glad we can nowoffer these new items under the Frantoia andPrimagoccia Brands. We hope all our cus-tomers join us in our appreciation for the his-tory, culture and wonderful flavors of Sicily!”

Previously available exclusively during theholiday season and in a three-pound size, LesTrois Petits Cochons’ game pâtés are nowavailable year-round and also in an eight-ounce retail size. The Venison Pâté with cran-berries and pistachios and Wild Boar Pâtéwith chestnut can be enjoyed during any sea-son of the year and at all special occasions.

Les Trois Petits Cochons:Pâté For Everyone

Also available: Pâté de Lapin et Porc al’Armagnac was re-introduced to Les TroisPetits Cochons’ game pâté repertoire thisholiday season. This traditional Rabbit Pâtéwith Armagnac is the original recipe usedduring the early days of Les Trois Petits Co-chons. Available in three-pound bulk.

Les Trois Petits Cochons presents the

newest member in its line of pâté slices: Pâtéaux Champignons. At 5.5 ounces, this Porkand Chicken Liver Pâté with Mushrooms isslightly coarse in texture. The melange ofmushrooms is balanced by the shallots andSauternes wine to create a delightful contrastof earthy and sweet.

Les Trois Petits Cochons has been pro-ducing award winning, all-natural pâté andcharcuterie for over 35 years by craftingsmall, handmade batches using high qualityingredients. Recognized for its excellence asa leader in the specialty food business, an

industry it helped to create, Les Trois PetitsCochons began as a small charcuterie inGreenwich Village, NYC in 1975. Today itleads the pâté and charcuterie industry, of-fering a complete line of all-natural pâtés,terrines, mousses, cornichons, petits toasts,mustards, saucissons, sausages, smokedmeats and other French specialties.

For more information, please contactLes Trois Petits Cochons at 1-800 LESPATES, email [email protected] or visitwww.3pigs.com. Visit them at the SummerFancy Food Show booth 905.

Some of the industry’s hottest, most innova-tive baking products will be showcased dur-ing the 2011 Summer Fancy Food Show byCharm City Cakes founder andstar of Food Network’s Ace ofCakes, Duff Goldman, whowill get up close and personalwith fans, with live demonstra-tions at the Gartner Studiosbooth 201, Hall A.

Duff’s demos will be donewith products from the DuffGoldman by Gartner Studiosline of bakeware and cake-decorating products―designed

Duff Goldman to Dazzle Fans WithNew Items From Duff Goldman ByGartner Studios Baking Product Line

to allow everyday bakers to unleash their innerartist and easily create masterpiece cakes oftheir own at home. The product line was co-

designed by Goldman tocreate a trend-forward,high-quality collection ofproducts never beforeavailable outside of profes-sional bakeries.

Designed to make cre-ative expression easy andfun, items are priced from$2.49 to $129.99 andinclude: Cake Graffiti;Fondant; Cake tattoos;

Texture Tiles; Fondant Cutters andSmoothers; Premium Cake and BrownieMixes; Cake Wires; Food Color Gels;Icing; Nonstick and Professional-GradeAluminum Bakeware.

New items debuting at the show include:• Cake Pop Kits―everything you need tomake this POP-ular treat at home• Complete Cake Decorating Kits―rockin’theme cakes all in one kit• Premium Red Velvet and ZanyZebra Cake Mixes• Flavored Sprinkles• Cake Charms• Cake Glitter• Airbrush Machine• Stencils• Brownie Tattoos• Brownie Pans• Candles• Cupcake Wires and Charms• Cupcake Liners

• Cupcake Tattoos• Fondant Multipack

Sample tastings from the product line willalso be offered, including:• Flavored Sprinkles: 12 innovative shapesand flavors like Chocolate Rocks,Banana Split, Cookies & Cream, OrangeDreamsicle, Mini Lollipops and more• Cake Pops: the hottest trend intreats―made easy with complete kits• Fondant: discover how delicious and deca-dent Duff’s fondant tastes

Duff Goldman by Gartner Studios is avail-able at Michaels stores nationwide, at selectParty City, Wal-Mart, Giant Eagle and Mar-ket Street stores, at KeHE Distributors, andat www.duff.com. For more productinformation or to place an order, [email protected] or call888-522-9722.

In a car, on a plane, in a bus, on a train―Sen-sible Portions brings you new choices for de-licious on-the-go snacking. From the popularflagship item, Veggie Straws, this better-for-you brand has expanded its straw line to in-clude more delicious flavors to please everypalette. Sensible Portions straw snacks con-tain 30-percent less fat than the leading full-fat snack, contain no cholesterol or trans-fat,and are made with all natural ingredients.

Get Sensible On-The-GoEven better, these tasty snacks are offered insingle-serve one-ounce bags, the perfect no-mess treat for any snacker on-the-go.

Rush hour requires a snack that won’tleave crumbs or greasy fingers. Put downthose full-fat potato chips and pick up a bagof Sensible Portions Potato Straws. Try allfive favorite flavors, including SmoothCheddar, Sweet BBQ, Salt & Pepper, Salt &Vinegar and Original Sea Salt.

Looking for a sweeter fix? CinnamonApple Straws combine the taste of fresh ap-ples and cinnamon for the perfect blend tosatisfy that sweet tooth. Cutting caloriesdoesn’t have to mean cutting flavor. Enjoythis crispy snack that tastes just like a minichurro, with no added guilt.

Sensible Portions is making its mark in thesnack aisle with innovative products and un-paralleled flavor. The brand continues to ex-pand into various channels of distributionfrom grocery and club channels to sports andtheatre venues, in an attempt to reach every

kind of snacker. Sensible Portions aims toprovide more better-for-you alternatives tothe full-fat snack. They encourage con-sumers to “Snack Sensibly,” a decree that ismore than a motto, but a lifestyle change. Byproviding a delicious snack set with all-natural ingredients, generous portion sizesand unbeatable flavor, a Sensible lifestyle hasnever been easier. Swing by booth 5567 foran Ex-STRAW-dinary snack! Find them onFacebook, follow them on Twitter and checkout the Sensible Portions YouTube page formonthly promotions, giveaways and more!


The Coffee Review has rated White CoffeeCorporation’s new Primaveral Coffee with ascore of “90”, which is considered “out-standing” by the largest and most respectedcoffee buying guide in the world. The reviewwas completed through a series of blind, ex-pert cuppings―or tastings―of coffees. Thefindings are reported in the form of a 100-point rating system, similar to that of thewine industry.

According to Kenneth Davids, noted cof-fee expert, author and co-founder of theCoffee Review, the November 2010 blindassessment offered an “orange, raisin,roasted nut, dark chocolate in aroma and

Coffee Review Rates White Coffee’sPrimaveral “Outstanding”

cup.” In addition, the cupping imparted a“dry … medium body, silky mouth feel.The raisiny dark chocolate carries into arich finish.”

The review recommends that “lovers ofcrisp, discreetly (and naturally) dark-chocolate-toned breakfast coffees” try this brew. “We areseeing a return, especially in café/foodservice, to the medium-roasted cup … fromdarker-roasted brewed coffee,” says Davids.The complete review of Primaveral Coffee islocated online at: www.coffeereview.com/all-reviews.cfm?find=White+Coffee.

White Coffee imports Asociación Primav-eral Cooperative Coffee from the rich, deep

volcanic soil of south Huila. “Huila is proba-bly the most admired of Colombian coffee-growing regions,” says Davids. The Huilamain harvest is concluded in early December.

“We are very proud of the outstandingrating provided by Coffee Review,” saysAlejandro Renjifo of Fairfield Trading,LLC, the Colombian exporter and Pri-maveral Cooperative Coffee coordinator.“We are privileged to offer superlativebeans that yield a delicious, medium-bodied coffee with intense fragrance,sweet notes and a lasting flavor. We arevery excited and optimistic about the earlyinterest in this fine brew.”

Coffee Review’s goal is to entertain andeducate coffee drinkers, foodservice profes-sionals and the coffee trade with a credibleand easy-to-use coffee guide based on ob-jective, blind reviews from some of the most

experienced individuals in the specialty cof-fee industry. The publication can be found athttp://www.coffeereview.com.

Asociación Primaveral is a non-profit co-operative, registered in the Chamber ofCommerce in Huila, Colombia. FairfieldTrading, LLC is the Colombian exporter andcoordinator of the cooperative program withthe growers. White Coffee Corporation isbased in Long Island City, N.Y. and is athird-generation family-owned coffee im-porting and roasting business, in operationsince 1939. As a core part of its coffee offer-ings, White Coffee is proud to feature prod-ucts that are certified “organic” by QualityInsurance International and “fair trade” byFair Trade USA, and are available on-line atwww.whitecoffee.com. You can also call800-221-0140 for more information or stopby booth 916.

So you think you’re a gourmet?!If you are, then you’ve probably heard of

smoked rice before. You have not? Then in-troduce yourself to a one-of-a-kind taste. Thestory of smoked rice reaches far into the pastand tradition. The root of this recipe actuallycomes from two small towns in the old Per-sia where many fishermen and rice growershad their home. In order to make a healthyliving, growers not only consumed rice forthemselves but also started to trade the valu-able commodity. Whatever was left overfrom the trade was smoke dried until the next

Discover The Taste Of Smoked Basmatiharvest. The local wood blessed the rice witha special flavor, which was soon to becomea real delicacy of that region. Today, only ahandful of people know the real recipe ofsmoking rice. Founded by Persians, BasmatiRice GmbH Europe has worked over manyyears to perfect this special smoking processand is proud to be able to offer, probably, themost delicious, international award-winningSmoked Basmati on the market.

Their Smoked Basmati soon reached ahigh level of popularity among Michelin starchefs all over the world.

Byrd Cookie Company, a Sa-vannah bakery since 1924,proudly announces the trans-fer of ownership from BennyCurl to his daughter,Stephanie Lindley. Stephaniereturns to Byrd with over 20years of gourmet and retailexperience and a unique per-spective, with both a respectfor the steep history of herfamily’s legacy and a tireless commitment toexploring new ground in the future.

In addition to baking such classics as

Byrd Cookie Company, WhereTradition Meets Innovation

Benne Wafers, Key Lime Cool-ers, and Cheddar Pecan Bis-cuits, Stephanie is taking thecompany in new directions andback to the basics. The first stepis a new look—inspired by theclassic cookie jars that madeByrd’s Famous Cookies a stapleof southern culture in the mid-20th century. “My great grand-father built this company by

placing these wonderful cookie jars in all ofthe corner stores throughout the Southeast.”says Lindley. “He would fill them up weekly

with cookies that the stores would sell twofor a nickel, and Byrd and the store wouldsplit the profit.” Lindley seeks to create thatsense of nostalgia with the launch of Cook-ies by the Ounce—an experiential shoppingexperience where you get to scoop yourByrd favorites out of great oversized cookiejars, reminiscent of the ones of her great-grandfather’s era. Byrd Cookie CompanyPresident Geoff Repella states, “Since welaunched Cookies by the Ounce in our fac-tory store, we’ve seen traffic and sales in-crease by double digits. It’s a familyexperience, enjoyed by cookie lovers of allages. It’s fun to see a new way to put a smileon our shopper’s face.”

Lindley has also launched another greatcookie experience with the introduction ofByrd Cookie and Savory Dough. “It’s been a

Savannah tradition for decades to come to Byrdon Wednesdays for Hot Oatmeal Cookies. Iwanted to share that with everyone so they canhave their favorite, sweet or savory, fresh out ofthe oven. I love the convenience of being ableto serve my guests hot cheddar biscuits in 15minutes. I just scoop, bake and serve.”

Byrd Cookie Company continues to offerthe best in innovative food gifts and the bestcookies made from the finest ingredients.Former CEO and proud father Benny Curlstates, “Byrd is in great hands with Stephanieand her team. I’m excited to see where wego under her leadership.”

Byrd will be showing the new Cookies bythe Ounce Program, Byrd Dough, and a newline of holiday-themed gifts, as well as theclassic tins and jars that make them favorites.For more information, stop by booth 1531.

Even internationally knownrice specialist chef RainerMitze from Germany, who hascooking schools all over theworld, was overwhelmed by theunique taste of this Basmati:“This rice is unbelievable inboth taste and aroma. You canserve it with almost every fishand even chicken.”

But to be honest, the SmokedBasmati is that tasty that youcan eat it as a main course. Simply add somebutter and onions to the rice and you aregood to go.

The ATRY Smoked Basmati rice was

awarded the Superior Taste Awardby the International Taste & Qual-ity Institute, which is the leadingindependent chef- and sommelier-based organization dedicated totesting and promoting superior-tasting food and drink fromaround the world.

Basmati Rice North America,LLC. now offers you this preciousinnovation. See them at the Ger-man National Pavilion for your

own tasting experience.For more information, call 8777-BAS-

MATI (227-6784), visit www.basmatirice.deor stop by booth 2441.

Harry Forsberg, Vice President of Salesand Marketing for Conifer Specialties, toldGourmet News about the strategies andchallenges of selling quality foods in today’smarketplace.

GN: Tell us a little about Conifer Specialties.

HF: We manufacture Canterbury Naturalsartisan soup mixes and hand-crafted bakingmixes for grocery and retail. Our most pop-ular mixes include Classic Crepe, RoastedGarlic Potato Chowder, Coconut Macaroonsand Northwest Apple Cake. The products areall-natural and free of trans fat, hydrogenatedoils, and artificial ingredients. We also offer

Conifer Specialties Makes HomeCooking Healthier, More Delicious

the Fisher line of baking mixes including fa-mous Fisher Fair Scones.

GN: Consumers continue to move towardnatural foods and home cooking. How doCanterbury Naturals products fit into today’smarketplace?

HF: We’ve seen tremendous success overthe last decade as more consumers turn tothe types of all-natural, artisan productsthat Canterbury Naturals offers. Consumersare looking for healthy, natural ingredientsin flavorful products that are simple to pre-pare at home. They are also looking for agood value.

Canterbury Naturals soup, bread,breakfast and dessert mixes deliver.They are tasty and economical, andthey balance home cooking with thedaily time crunch. The natural prod-ucts just have a few ingredients andare easy to make with one or twoadded items from your pantry.

GN: And that has translated intosales, even in the down economy?

HF: Absolutely. Canterbury Naturals is abrand consumers have grown to trust and it’sshown in our sales. Last year, some retailerssaw sales increases of more than 125 percenton our artisan soup mixes, and we’ve addedmore than 1,500 new points of distributionin approximately 700 stores.

We’re supporting that sales growth with

excellent fulfillment,customer service, na-tional marketing repre-sentation for retailersand national distribu-tion through premierchannels includingUNFI and Kehe.

GN: Is Conifer makingchanges to capture even

more of this market? How do you respond toan increasingly crowded sector, like naturalfood, in a down economy?

HF: We’ve been making natural specialtyfoods for more than 30 years, so we haven’tmade an enormous shift, but we areconstantly looking for ways to make our



This is the story of Mokk-a, a group of Amer-ican coffee lovers determined to bring Eu-rope’s finest coffees home. Introduced as“The Most Innovative New Product on theMarket,” Mokk-a has been charming thehearts and coffee palates of coffeelovers everywhere.

Company Founder Karen Glavimans’search began while traveling in Sweden withsome friends. As she tells the story, “Westopped at a café, and it was there that I fellin love. The coffee’s flavor was exquisite. Ilingered in that café until they told where it

Mokk-a European Coffee Blends:A Tale For All Coffee Lovers

came from. It was the divine creation of avery small local roaster. I searched for him,spoke with him and fortunately for me, heloved my ideas & American creativity. Heagreed to work with me and Café Svenkawas born.”

Karen’s journey took her next to Italy.“After sampling a number of coffees, I ar-rived in Naples in early February 2008.There I met Angelo, the son of the owner ofa small roasting facility. We drove one houroutside of Naples to the small village wherehis family lived. I told them how truly

explained that I had triedhis coffee and found thisparticular one lovely.Would he also considerselling me the recipe?”

In early 2009, CaféSvenska, Café Italia andCafé France had their of-ficial launch in the U.S.

market, and the journey has only continuedfrom there. Karen continues searching forthe coffees that many call “The Charm ofEurope,”and the results of her quest are sureto enchant and delight your customers.

To learn more about Mokk-a EuropeanCoffee Blends, call 409-299-3768, visitwww.mokk-a.com or stop by booth 2527 andjoin us for a Cuppa Mokk-a!

In February 2010, MAXCO INTERNA-TIONAL, the renowned representative andbrokerage company, started offering to theNorth American market the all new GRA-NAROLO frozen mozzarella product line,the original 100 percent made in Italy, freshmozzarella with a shelf-life of 12 months!GRANAROLO SPA is headquartered inBologna, Emilia Romagna, Italy.

GRANAROLO has developed a new tech-nology in order to offerto customers all overAmerica the possibilityto eat original Italianfresh mozzarella.The extensive GRA-NAROLO product lineincludes Frozen Tradi-tional Cow’s MilkMozzarella in a 100gram bag, Frozen Tra-ditional Cow’s MilkMozzarella in cubes in a 2000 gram bag,Frozen Traditional Cow’s Milk MozzarellaFiordipizza (made exclusively for the

GRANAROLO Introduces ItsNew Frozen Mozzarella To U.S.,Canada, Mexico And Brazil

high-end foodservice and pizza industry) ina 1000 gram block and Frozen TraditionalMozzarella di Buffalo, made with buffalo’smilk only, in a 200 gram bag.

About GRANAROLOA frozen mozzarella importation and distri-bution network in North America, MAXCOINTERNATIONAL & GRANAROLO SPAis looking for new selected exclusive im-

porters-distributors for both retailand foodservice product lines.For additional information onGRANAROLO Frozen Moz-zarella information, please call949-336-7512 or 949-230-6866,send an e-mail to [email protected] or visitwww.maxcointernational.com.

GRANAROLO frozen moz-zarella is already imported and dis-tributed in Los Angeles by Pacifica

Foods Company ([email protected];888-937-2762), in Canada by Whyte’sFood Corporation ([email protected];

905-624-5065 ext. 321), in San Francisco byItalfoods Inc. ([email protected]; 650-877-0724) and in Saint Louis and Detroit byGrand Prix Trading Corp & Europa MarketImport Foods ([email protected];314-631-7288). GRANAROLO is looking forfew selected partners for the importation andthe distribution in the US, Mexico and Brazil.

About GRANAROLO SPAItaly’s leading dairy supply chain has 300 feedproducers, approximately 1,300 dairy farm-ers, a collective network of 70 milk collectioncenters, seven dairy processing plants―twofor yogurt and one for fresh cheeses―1,200distribution refrigerated trucks/vehicles andmore than 750 thousand tons/year of trans-ported goods. Granarolo is a story of genuinequality. In a ranking of most respected com-panies in Italy in 2009, Granarolo ranked No.12. In a ranking of best-seller items in grocerymarkets, Granarolo ranked No. 1. Granarolohas been exporting its products all over theworld for many years and is today present inmore than 40 countries.

About GRANAROLO Frozen MozzarellaGRANAROLO, leader of traditional Italianmozzarella. Based in Bologna, Italy, GRA-NAROLO was founded in 1957 as a cooper-ative. GRANAROLO is today one of themost important producers of typical and

traditional cow and buffalo mozzarella inItaly. The secret of GRANAROLO’s successis its perfect balance between experience,tradition, advanced technology, guaranteedhygiene and passionate to the product. Learnmore at www.granarolo.it.

The activity of the group is based on fourmain business areas: milk and cream (61 per-cent turnover), yogurt (13 percent), cheese (17percent), and others, eggs included (9 percent).The production covers all types of milk anddairy products (fresh milk, Uht milk, high pas-teurization milk, organic milk, yogurt, moz-zarella, stracchino, ricotta, fresh and maturecheeses) and also eggs. Starting from October2011 Granarolo will offer three new traditionalItalian products,PANNADACUCINA/CREAMSAUCE 500ml, BESCIAMELLA 500ml andMASCARPONE 500ml, all 100 percent madein the traditional Italian way, the original recipethe Italian Chefs use all over Italy! Very soonavailable in the U.S. & Canada.

For information concerning the Gra-narolo range of products, the distributionnetwork in North America and for inquiriesregarding the direct importation and distri-bution in the available areas, please contactMassimo Cannas, North America & BrazilGranarolo Exclusive Agent by calling 949-336-7512 or e-mailing [email protected]. For more information, visitwww.maxcointernational.com.

Gourmet Mondiale is a division of MostiMondiale, a winemaking kit manufacturerlocated in Ste-Catherine, Quebec. GourmetMondiale produces balsamic vinegars at itswarehouse, 10 minutes from Montreal, fromraw materials imported directly from Italyand California.

Originating from Italy and dating severalhundred years, balsamic vinegar is made bycooking white grape juice and blending itwith wine vinegar. The result is a vinegar

Balsamic Vinegar: A Natural ExtensionFor One Of Canada’s Largest FreshGrape Juice Manufacturers

that tastes slightly sweet, for which its usesin traditional and modern cuisine are count-less. From the obvious use of salad dressingto the unexpected: topping for vanilla icecream!

While commercial balsamic vinegars maybe used for countless dishes, the originalAceto Balsamico Tradizionale di Modena(Traditional Balsamic Vinegar of Modena) isa time-prepared concoction that is highlyvalued by the most discerning food lovers

and used sparingly by chefs.Gourmet Mondiale first

introduced its aged balsamicvinegar, Pizzico 1997, in2010 at a local tradeshow.The company recentlylaunched another line of bal-samic vinegars, Modena Se-lection, which puts a uniquetwist on this timeless ingredient: flavor infu-sion. The starting line-up includes the rasp-berry and blackberry flavors as well as whiteversions of the product. All the Modena Se-lection products are manufactured using 100-percent natural ingredients. No artificialcoloring or flavors, just wine vinegar, grapejuice concentrate and berry concentrates.While we tend to think of balsamic vinegars

as salad dressings, the Mod-ena Selection white balsamiclends itself to marinating andbrazing on white meats (veal,chicken, etc) without any dis-coloration of the meat as withregular balsamic vinegars,yet maintains that perfectsweet and tart balance.

The raspberry and blackberry Modena Se-lection balsamic vinegars may be used ondesserts to decorate and tantalize. Theirsmooth sweet and tart flavor is in perfect har-mony, which allows for the berry flavors tolinger on the palate.

Gourmet Mondiale invites you to tastethese wonderful products at the SummerFancy Food Show, booth 4728.

unique I thought their cof-fee was and asked if theywould sell me the recipe.Angelo, turned in his chairand promptly responded,‘You must be crazy!’ Thisconversation continueduntil June of that year whenhe signed the contract. Fi-nally! Café Italia was mine!”

Karen’s next coffee-quest destination wasPuligny-Montrachet, in the beautiful Bur-gundy region of France, where she met withan elderly roaster she had heard about there.He was over 80 years old and his recipes hadbeen passed down through generations. “En-tering his very small shop (which looked likesomething out of a Harry Potter movie) I

products both more appealing andmore sustainable.

We’ve introduced products like our Har-vest Whole Wheat Olive and Garlic Flat-bread Mix which features wheat that’s

grown using sustainable practices througha partnership with Shepherd’s Grain. Oursoups, like On the Bayou Jambalaya, arenow GMO-free, and we reduced the pack-aging by 60 percent.

GN: Are you adding any additional productlines?

Conifer Specialties (Con’t. from p. 58) HF: We’ve expanded our Fisher Sconeline to include all-natural Biscuit, Corn-bread, and Pancake and All-Purpose Bak-ing Mixes. We’ll be introducing asustainably-grown Fisher Flour this yearas well. Fisher is celebrating our 100-yearanniversary this June, so we’re excitedabout adding more choices.

We will continue to add options for the homecook interested in time-saving natural cuisinefrom both Fisher and Canterbury Naturals.

For more information on Canterbury Natu-rals and Fisher Baking, contact 800-588-9160, email [email protected], visitwww.conifer-inc.com or stop by booth 1922.


Parmigiano Reggiano® cheese is a delight.Before you even taste it, unique poignantaromas put your senses on alert. Then, itsslightly crystalline texture melts on thetongue into buttery and fruity notes.

There is only one cheese that can be calledParmigiano Reggiano, and it is produced ex-clusively in the provinces of Parma, ReggioEmilia, Modena and parts of the provincesof Mantua and Bologna, on the plains, hillsand mountains that lie between the Po andReno rivers. This very special part of theworld is home to 3,500 small farms, wherethe cattle feed on locally grown forage thatmust comply with strict specifications that ban

Parmigiano Reggiano:Born Of Nature, Perfected By Man

the use of silage and fermented feeds. Parmi-giano Reggiano is never mass-produced, butrather it is handmade using traditional tech-niques and all-natural ingredients.

Each cheese is given a unique, progressivenumber, and this number remains with it dur-ing its maturation process and beyond, justlike an identity card. In addition, a markingband impresses the month and year of pro-duction onto the cheese, as well as its cheesedairy-registration number and the unmistak-able dotted inscriptions, which guarantee au-thenticity, around the completecircumference of the cheese wheel.

The amount of time Parmigiano Reggiano

cheese which has been matured for over 30months has the most distinctive flavor andcomplex aromas, with a higher nutritional el-ement concentrated over its long maturation.

During maturation, Parmigiano Reggianogains its typical granular structure, and,when cut it into slivers, it becomes crumblyand soluble. Delicious, easy to digest andwith a host of nutritional benefits, Parmi-giano Reggiano always exceeds expecta-tions. Made without additives, with itsconcentration of proteins, vitamins, calciumand minerals, it is perfect for all ages andfor all situations and is a ready source ofuseful energy for everyone.

Parmigiano Reggiano has been guaranteedfor over 70 years by the Consorzio del For-maggio, Parmigiano-Reggiano and, aboveall, has been loved for over nine centuries forits excellent and incomparable flavor.

Fresh eggs, not frozen. Wild Maine blueber-ries. Handpicked Northwest raspberries.Cane sugar, not high fructose corn syrup.Nothing artificial, ever. The quality standardsfor Sticky Fingers Bakeries’ new line of 12jams, jellies, curds and fruit butters werelofty, but company President Tom Owenswouldn’t have it any other way.

“We’ve worked hard to establish a reputa-tion for using premium, all-natural ingredi-ents and having exacting quality standards,and this product line needed to meet thesestandards or we would have walked away

Quality Reigns Supreme In StickyFingers Bakeries’ New Product Line

from the project,” said Owens.Made in small batches in the Northwest,

the products join a well-regarded family ofscone mixes, bread mixes, brownie mixesand muffin mixes from one of the leadingsellers of scone mixes worldwide.

The product line includes:Curds: Lemon Curd, Orange Curd, Cran-

berry-Orange Curd.Jams: Wild Raspberry, Wild Blueberry,

Marion Blackberry, Chipotle Red Raspberry.Jellies: Tomatillo Pepper Jelly with Fire

Roasted Jalapenos, Red Pepper Jelly.Fruit Butters: Cranberry Apple Fruit Butter,Pear Fruit Butter, Pumpkin Spice Fruit Butter.

“There’s incredible variety in the productline,” Owens said. “We’ve got the tradi-tional jams covered, along with somefresh takes on fruit butters and a couple ofvarieties like the Tomatillo Pepper Jellythat pair perfectly with savory foods likegrilled foods.”

In addition to the new jam products, thecompany is also introducing two new sconemixes at the Summer Food Show: Straw-berry and Raspberry White Chocolate. Bothare available for sampling at Sticky FingersBakeries’ booth 4507.

SFB Specialty Foods, dba Sticky Fingers

Bakeries, was founded by fraternity brothersTom Owens and Ted Vogelman in San Diegoin 1987, initially as a thriving retail bakery.The two then worked to develop a scone mixthat would enable customers to recreate thebakery’s popular scones at home by justadding water. Today the company’s prod-ucts include its popular all-natural sconemixes in 18 flavors (the largest selection ofEnglish scone mixes sold worldwide), muf-fin mixes, an Irish soda bread mix and sev-eral brownie mixes. Mixes contain noartificial flavors, colors, preservatives,trans fats or saturated fats.

For a taste of the new products, stopby booth 4807, call 800-458-5826 orvisit www.stickyfingersbakeries.com tolearn more.

When one mentions Musco Food Corp.,Cheese and Salumi usually come to mind,but recently Musco’s involvement in two dif-ferent categories (Espresso Coffee and Con-fections) has generated a considerableamount of business and has brought them awider customer base.

Espresso coffee from two of Italy’s mostfamous producers Lavazza and Kimbo arenow being widely distributed by Musco.“The quality and brand recognition for thesetwo brands are welcomed by our existingand new customer base!”, explains PhilMusco, owner of Musco Food Corp. BothLavazza and Kimbo have an extensive rangeof products suitable for Espresso, Cappuc-cino or even “Caffe Americano.”

When it comes to Confections or

Musco Food Corporation:La Dolce Vita …

Dolcumi, as they are known in Italy, Muscohas added several renowned brands such asLoacker, Bauli, Doria, Pan Ducale and Bal-coni, to our previously existing Dora 3,Bonomi and Vantia Brands. The producersof these products represent the most pop-ular brands sold throughout Italy.

Loacker is a family-owned company es-tablished in 1925 and is now the leadingbrand with the most comprehensive selec-tion of wafer cookies in Italy. Loacker isdedicated to producing the highest qualitycookies available, with less sugar andusing higher-quality ingredients, resultingin a more intense, genuine and morenatural tasting product. The Quadratini arethe bite-sized selection, and GranPasticceria are the chocolate-covered

fanciful selection.Bauli began as a small bakery shop in

Verona, Italy in 1922. Today, they are stilla family-owned company that has ex-panded its sales in 60 countries. Bauli’sdelicious Mini Filled Croissants are avail-able in chocolate, custard and apricot.

Doria is a company founded in the1800s that produces a beautiful and deli-cious selection of Italian cookies madewith healthy and natural ingredients: freeof additives, no artificial coloring, noGMOs and no hydrogenated fats. Onetaste and American customers convert tothe cookies that most Italians know andlove. The Zoodoria Cookies are anitem perfect for children. They are Italy’sversion of the animal crackers withchocolate chips.

Pan Ducale produces Cantuccini andBiscotti that are produced using an ancientfamily recipe. They are first cooked, thencut and baked again until they are crunchy

and golden brown. Pan Ducale still usesartisan manufacturing techniques and onlythe best, fresh ingredients: no additives,no preservatives, no artificial flavoringsand no GMOs. The Cantuccini are smallBiscotti available in traditional almond,whole wheat with almond, chocolate chip,raisin and chocolate-hazelnut.

Balconi specializes in the production ofsponge-based cakes and individual snackcakes that are prepared from traditionalrecipes and all natural ingredients. Prod-ucts include a range of cakes/torta includ-ing tiramisu, chocolate, vanilla, lemon and“gianduia” (a traditional Italian favoritemade with chocolate and hazelnut cream).

Phil Musco comments, “We are veryexcited about the continued growth andthe ability to continually offer new prod-ucts in nearly every category!” Muscohappily invites their existing and new cus-tomers to the authentic Italian flavors of “LaDolce Vita.”

is aged produces different desired effects. Acheese which has been matured for at least18 months has a rather pronounced milkyflavor, with aromatic notes such as herbs,flowers and fruits, which make it ideal forsnacks and aperitifs. Over 22 months ofaging produces decidedly fuller aromas andthe notes of fresh and citrus fruit can be de-tected, along with a hint of nuts. And a

Raleigh, North Carolina-based Ford’sGourmet Foods is announcing a re-launchof Earth Family Foods. The re-launch ofthis gluten-free, all-natural and/or organicproduct line includes several new productsas well as a new look to the packaging.

The Earth Family Foods (EFF) productline already includes Sea Salted Peanutsand Asian Sauce, a teriyaki-inspired saucefor grilling and marinating. The line exten-sions expand the offering to include severalnew peanut flavors, cashews, and a brand

Earth Family Dip Mix And Seasoningsnew collection of dip and seasoning mixes.

“While we love all of the products, Ithink we are most excited about the dip andseasoning mixes,” said Sandi Ford, Presi-dent of Ford’s Gourmet Foods. “RoastedGarlic, Chipotle … eight great flavors thatare the perfect tool to help even kitchennovices be successful.”

Ford has a long tradition of creating all-natural products. So what makes EarthFamily unique?

Ms. Ford says that it goes beyond their

commitment to creating high-quality, good-for-you products. It also allows them togive back. In fact, a portion of every saleof Earth Family Foods products isput toward nutritional education in theUnited States.

Adds Ms. Ford: “Earth Family Foodswas founded out of a simple, fundamentalbelief that foods that are good for youshould also taste great. We love being ableto share that message with our customersthrough our products and hope that the nu-tritional education we are able to supportthrough the sale of EFF will extend thereach of this message across the

United States.”Earth Family Foods products are available

online at www.earthfamilyfoods.com.Ford’s Gourmet Foods is a fourth genera-

tion family business. They are known for cre-ating some of the world’s greatest tastingall-natural, gluten free foods, including WineNuts and Fire Dancer Jalapeño Peanuts, andthe internationally acclaimed Bone Suckin’Sauces―ONLY barbecue sauces rated #1 byNewsweek, Food & Wine and the UnitedKingdom’s Restaurant Magazine.

For more information, call 919-833-7647, visit www.bonesuckin.com or stopby booth 4604.


MAXCO INTERNATIONAL recently an-nounced that beginning in December 2010,the renowned representative and brokeragecompany started the official, exclusive col-laboration with the worldwide renownedcompany Pastificio Felicetti Srl. MAXCOInternational will offer to the United States,Mexico and Brazilian markets the all-newline of this Italian pasta, 100-percent proudlyproduced by the Felicetti family in Predazzo,Trento, Italy.

The product brand name is Felicetti by Pas-tificio Felicetti Srl, headquartered in the beau-tiful Predazzo, a real piece of “paradise” in themiddle of the Dolomites Alpine Mountains.

The Pastificio Felicetti is absolutely uniquein the pasta industry in Italy. For more than acentury and four generations, in the heart ofthe Dolomites, the Felicetti family has beencreating and producing pasta which is madeof carefully selected flour, fresh clean air,mountain spring water and constant strivingfor excellence. Massimo “Max Cannas is theExclusive Agent, Director of Sales & Mar-keting for Pastificio Felicetti Srl in the UnitedStates, Mexico and Brazil.

MAXCO INTERNATIONAL BringsPastificio Felicetti To The Americas

About Pastificio Felicetti ImportationAndDistribution Network In North AmericaMAXCO INTERNATIONAL & PastificioFelicetti is looking for NEW selected exclu-sive importers-distributors for both retail andfoodservice pasta lines. For additional infor-mation on Felicetti pasta, please call 949-336-7512 or 949-230-6866, contactcustomer service at [email protected], or visit www.maxcointerna-tional.com or www.felicetti.it.

About Pastificio Felicetti FactorySince 1908, Pastificio Felicetti, a beacon ofItalian quality and passion, has experimentedwith new flavors and rediscovered the oldones by presenting them with a moderntwist. The company continues the traditionof its forefathers by selecting those raw in-gredients that give a balanced and perfectflavor and combines quality and character ina unique and incomparable partnership. Pas-tificio Felicetti was founded in 1908 inPredazzo, Trento. Felicetti is today one of themost important producers of high qualityconventional durum semolina pasta in Italy.

Felicetti and Monograno Felicettirecently have been awarded as one ofthe very best quality Italian pastasproduced today in Italy. MonogranoFelicetti is the third-best pasta pro-duced today in Italy for quality andflavor (from Dove Magazine, an in-sert of Corriere della Sera, October2010). Felicetti is also Organic and

Kosher “K” certificated. Available in one-pound and 500-gram packs. Also availablein a foodservice bulk pack. The secret ofFelicetti’s success is its perfect balance be-tween experience, tradition, advancedtechnology, guaranteed hygiene and pas-sionate dedication to the product. A pastaflavor that is immediately discovered andnever fails to surprise! Felicetti offers thepurest of flavors, unique simplicity of na-ture, Old World quality in modern times.Enjoy Felicetti every day with your familyand with your loved ones! Learn more atwww.felicetti.it.

For information concerning the PastificioFelicetti range of products, the distributionnetwork and for inquiries regarding the di-rect importation and distribution in the avail-able areas, please contact Massimo Cannaswith MAXCO INTERNATIONAL atwww.maxcointernational.com, [email protected] or call 949-336-7512.

With over 60 years of experience, DeLallohas led the industry in olives and antipasti,offering the best-quality specialty food itemswith the careful selection, consistency andconvenience of a family passionate aboutgood food.

Excited about their newest Olive & An-tipasti program, DeLallo has found a way togive retailers an opportunity for big saleswith the smallest footprint. The PPS (Peel-Place-Sell) program provides disposable,sealed, plastic trays filled with top-sellingolives and antipasti, merchandizing racksand PPS material.

DeLallo Presents InnovationsIn Deli Convenience: Smart WaysTo Experience Gourmet AppealIn Your Deli

An innovative highlight of the program isits adaptability. PPS is customizable, lettingretailers choose which products and set-upwork best for their deli case. The compactmerchandizing units are a practical way fordelis with limited space to sell popular gour-met items. And DeLallo provides everythingneeded to get started, instantly, with minimalinitial investment.

Brighten the appeal of your deli case andgive customers more grab-and-go options fortheir entertaining needs. Encourage antipastipairings with complementary flavors, suchas specialty meats, cheeses and bakery

breads. The DeLallo PPSprogram allows your re-tail location to increasegross profits and salespotential with minimallabor and investment.

Along with the recentinception of the Olive &Antipasti PPS program,DeLallo is introducingtwo new lines of prod-uct: the Bruschetta Col-lection and toastedBruschetta Crisps. A per-fect partnering in the deli, these two are mo-tivated by the consumer’s demand forconvenient antipasti options with restaurantappeal. DeLallo’s Bruschetta Crisps aremade of toasted slices of fresh Italian breadand come in a variety of flavors, includingAsiago, Roasted Garlic and Multigrain, to in-spire a myriad of pairings and creations.From classic bruschetta toppings, salsas and

creamy dips to specialtycheeses and hummus, Br-uschetta Crisps comple-ment nearly any delifeature, making them anasset to any fine retailer.

To top their Crisps, De-Lallo is presenting a col-lection of bruschettas inre-sealable deli cups.With a practical versatil-ity, each variety capturestrue, fresh flavor withoutoverpowering spices―

perfect for topping grilled meats, boostingsauces, sandwiches, salads and more. Withfive flavors―Olive Artichoke, ItalianTomato, Muffaletta, Sicilian Style and Arti-choke―there is no telling what the Br-uschetta Collection can accomplish. Visitwww.delallo.com for articles, product info,recipes and more, or, for more information,call 800-433-9100 or stop by booth 3523.

At the Heart of Michael’s of BrooklynFamily owned and operated since 1964,Michael’s of Brooklyn offers three genera-tions of pride and excellence at their restau-rant in Brooklyn, New York. Loyalcustomers visit from near and far to enjoygenerations-old family recipes, lovinglyhanded down as a legacy of Italian tradition.The most prized of these have been theirpasta sauces. Everyone is always welcome atthe restaurant, but consumers can also enjoythese creations at home with Michael’s ofBrooklyn Gourmet Pasta Sauces.

The Taste Of TraditionCreated in small batches, using time-honoredtechniques, Michael’s of Brooklyn puts allthe good things you enjoy at the restaurant

Michael’s Of Brooklyn:The Taste Of Italian Tradition

into a jar: imported Italian tomatoes, pureimported olive oil, hand-chopped fresh basil,parsley, garlic and onion. All slowly sim-mered to perfection and artfully crafted toenjoy on favorite pastas and in recipes.

Unique in the Marketplace• All sauces are produced and packed at therestaurant by family members.• All natural. No preservatives. Gluten Free.• Never dried onion or pre-peeledgarlic―only fresh.• Our 32-ounce jar is 33-percent larger thanalmost all other brands.• Economical! The 32-ounce jar easily feedsan average family of four, as opposed to a24-ounce jar, which requires the averagefamily to purchase two jars.

• Currently available at large retailers suchas Whole Foods, HEB Supermarkets, KingsSupermarkets, D’Agostino, Bristoll Farms,Earth Fare, Fairway Markets, The FreshMarket, Food Emporium, A & P, & RocheBrothers and Key Food.• Also available independent gourmet andspecialty markets throughout the country.• Distributed by Haddon House, Kehe Foods,Chex Finer Foods, Gourmet Merchants In-

ternational, Bayside Foods, Bozzuto’s andNassau Candy.

Five Authentic Varieties:Marinara: A classic blend of imported Italiantomatoes, garlic, fresh basil, olive oil,oregano and spices. Serve over spaghetti orlinguini, simmer with your favorite seafood,or add to sautéed zucchini or eggplant for anew and fresh flavor.

Fresh Tomato with Basil: The simplicityof imported Italian tomatoes, fresh basil, gar-lic, olive oil and spices makes this a con-summate favorite. Ideal with any pasta. Alsodelicious in traditional parmigiana andlasagna recipes.

Filetto di Pomodoro: This beloved saucefeatures imported Italian tomatoes, onions,prosciutto, fresh basil, olive oil and spices.Especially nice over penne with lots ofparmigiano cheese. You’ll love it!

Today, Felicetti is the leading producer inItaly―and in the world―of organic pasta.All the organic pasta is USDA-approved andcertified. Felicetti is the indisputable No. 1producer of bio-organic pasta today in Italy.Felicetti uses two semolina mixtures for theirpasta, one of which is organic. With one mix-ture they produce 12 Enriched Durum Wheatvarieties. With the organic semolina, theyproduce seven Organic Durum Wheat vari-eties and five Organic Durum Whole Wheatvarieties. They meticulously select DurumWheat mixtures to produce pasta with highprotein and gluten content.

Their accurate selection and productionprocess creates an incomparable type ofpasta for its fragrance and balanced flavor.Its complex carbohydrates and precious veg-etable proteins make it the cornerstone forhealthy eating, and its fresh and natural fla-vor enhances any recipe. Felicetti pasta is thefavorite pasta by many celebrated Italian andinternational executive chefs.



The holidays are a busy time of year for theretailer and consumer. Retailers have a fan-tastic opportunity to inspire their consumerby demonstrating ways to decorate, set thetable and prepare a meal for their upcomingparty or event. This time of year, a host isseeking ideas and inspiration from manysources. Why not be their source of informa-tion? Gourmet food manufacturers can helpwith the food preparation. Robert RothschildFarm focuses on “Entertaining Made Sim-ple.” They create and produce gourmet prod-ucts with high-quality and complexingredients, which taste like your favoriterestaurant dish. Each dip, sauce, spread or

Robert Rothschild Farm AddsFlavor To Holiday Entertaining

other product can be used in different appli-cations to create an appetizer, main course ordessert. Some of the most popular productsfrom Robert Rothschild Farm are RaspberryHoney Mustard Pretzel Dip, Buffalo BleuCheese Dip, Dirty Martini Dip, PineappleCoconut Mango Tequila Sauce, Hot PepperRaspberry Chipotle Sauce, CaramelizedOnion Balsamic Spread and Hot PepperPeach Preserves. They are also launching fivenew gourmet sauces, which are savory anddistinct and allow the host to cook a deliciousmeal with few ingredients and minimalpreparation time. The host can review hun-dreds of recipes at www.robertrothschild.com

the recipient has a terrific appetizer thateveryone is sure to love. A full size jar of oneof their tasty dips with the perfect pretzel ac-companiment for dipping is available in aboxed Grab-N-Go Set. A gingerbread housewas the inspiration for the festive HolidayDip Set. It includes sample size jars of theirvery popular holiday dips. Each of these giftsplus others are ideal for holiday gift-giving.The entire collection coordinates and willmake a festive display for your store.

Robert Rothschild Farm can simplify theholidays from preparing to cooking to gift-giving. They offer what the consumer desiresduring this busy time of year.

Visit the Robert Rothschild Farm booth2305 at the 2011 Summer Fancy Food Show.For more information, call 800-356-8933,email [email protected] or visittheir website at www.robertrothschild.com.

It’s the best part of a bagel in a snack―Sen-sible Portions Bagel Tops are the newestsnack innovation to hit the deli. Like the restof the Sensible Portions lineup, Bagel Topsare made with all-natural ingredients andcontain no cholesterol or trans fat, for guiltfree snacking. These little snacks are packedwith flavor and ready to shake up your morn-ing commute. No time for the toaster? No

Start Your Day The Sensible Wayproblem: Bagel Tops are baked to just theright crunch. The best part about this versa-tile snack is that each cracker is stiff enoughto dip, delicate enough to top and tastyenough to munch all by itself. It’s the idealsnack for any time of day.

Sensible Portions Bagel Tops arecurrently offered in three great-tasting fla-vors―Everything, Garlic and Toasted

Onion―and can be found in the deli sectionin both six-ounce bags and boxes. This is onereward snack that your waistline can afford.Bye-Bye Muffin Top, Hello Bagel Tops!

Sensible Portions continues to make itsmark in the snack segment as consumersseek out healthier alternatives. The brandcontinues to expand into various channels ofdistribution from grocery and club channelsto sport and theater venues, in an attempt toreach every kind of snacker. Sensible Por-tions aims to provide more better-for-you

alternatives to the full-fat snack, encourag-ing consumers to “Snack Sensibly,” a decreethat is more than a motto, but a lifestylechange. By providing a delicious snack setwith all-natural ingredients, generous portionsizes, and unparalleled flavor, a Sensiblelifestyle has never been easier.

You can find them on Facebook, Twitter,and even check out the Sensible PortionsYouTube page, or stop by booth 5567, forbreakfast on-the-go and start SnackingSensibly!

Ferrara Pan is now offering four of its popu-lar premium panned chocolate products innew peg bags to help retailers satisfy con-sumers’ desire for an indulgent, yet afford-able, chocolate experience.

The new peg bag products include milkchocolate-covered and dark chocolate-covered bridge mix, classic milk chocolate-covered almonds or peanuts, and gourmet

Ferrara Pan Introduces PremiumPanned Chocolate Peg Bags

dark chocolate-covered espresso beans, withSRPs of $1.99 to $2.29.

Twenty-three percent of chocolate cate-gory sales are driven by displays,* and be-cause peg bag programs offer high marginsin what is often unused or under-utilizedmerchandise space, Ferrara Pan has createdan eye-catching display case with the 4.75-ounce to 7.0-ounce peg bags featured in a

48-count display tray tosupport sales at retail.

“Customers prefer theconvenience of baggedcandy,” says Zel Peterson,marketing manager for Fer-rara Pan, “and this packingoption offers an attractiveentry price that will attractpurchasers, especially thosewho are watching their dis-cretionary spending.”

“Everybody deserves a few moments ofpure, self-indulgent pleasure,” says Peterson.

“With tantalizing flavors, sensuous tex-tures, and unique combinations of thehighest quality ingredients like premiumroasted almonds, peanuts, cashews,macadamias, pistachios and robustespresso beans, these chocolates of dis-tinction are to be savored by the senses.”

For more information about FerraraPan’s new premium panned chocolatepeg bags, contact a Ferrara Pan repre-sentative at 800-323-1768 or stop bybooth 3710.

*IRI f/d/m 52 week ending 3/7/11

and choose the perfect recipe for their enter-taining occasion. During the holiday season,try sampling some of these recipes in-store totantalize the taste buds of your consumer.

Whether you are hosting a holiday party, aguest or looking for a gift, Robert RothschildFarm also offers gift sets that are perfect forany gift-giving occasion. From the food en-thusiast to the entertainer to the sweets lover,they have something for everyone. Theyoffer a wide assortment of gift sets at vari-ous price points. Some of the new ones forthis season are a Cheese Set featuring two oftheir most popular dips that pair perfectlywith cheese along with a bonus cheese plat-ter and spreader. The Triple Dip Dish Set in-cludes three “open and serve” dips and theideal serving dishes. Simply fill the bowlswith their gourmet dips, add Robert Roth-schild Farm crackers, pretzels or chips, and

cookies, but will still satisfy the sweet toothwithout the added preservatives, caloriesand artificial flavors.

After MiaDolci’s debut on the market,sales continue to climb as consumers re-spond positively to the innovative cookie al-ternative. PARTNERS estimates theMiaDolci line will soon be one of its topsellers. Sweet, but not too sweet, the cookiecrisps are superb alone or paired with yourfavorite coffee, tea, sorbet or ice cream.They are available in four delicious flavors:Chocolate Vanilla Swirl, Toasted Hazelnut,Cinnamon Crisp and Lightly Lemon. As

with all PARTNERS products, MiaDolci arecertified kosher and contain no preserva-tives, hydrogenated oils or trans fats.

Since the gourmet cookie crisps are dis-tinct in concept, the MiaDolci packagingneeds to set itself apart as well. Designedwith versatility in mind, MiaDolci are avail-able in 6.5-ounce or two-ounce boxes. Eachbox has two front faces, allowing for hori-zontal or vertical display. The rich, earth-toned packaging with easily identifiableflavors looks appealing grouped together ona shelf, in a display rack or in a gift basket.

If your taste buds are craving somethingless sweet, more savory, try some of PART-NERS other all natural products: Organic

PARTNERS (Con’t. from p. 1) Blue Star Farms® bite-size crackers; PART-NERS flatbread, hors d’oeuvre and bite-sizecrackers; Wisecrackers® flatbread and bite-size crackers; Get Movin’® snack crackersand cookies; or PARTNERS Gourmet Gra-nola. Choose from over 20 delicious flavors,including Rosemary & Garlic, Olive Oil &Sea Salt, Everything & More, Stone GroundWheat, Stone Ground Rye & Flax, Multi-grain and Harvest Fruit. PARTNERS prod-ucts are distributed nationwide in grocerystores, specialty retail outlets and discountclubs in the United States and Canada.

In addition to being mindful of whatgoes into their all-natural products, PART-NERS, a tasteful choice company, takes

pride in its reputation as an environmen-tally friendly and responsible company.100 percent of the company’s purchasedenergy comes from green power sourcesand is safe, clean and renewable. Productcartons are made using sustainable paper-board materials that are FSC (Forest Stew-ardship Council) certified, all food waste issent to a local chicken feed producer, andnearly all material waste is recycled.

For more information about PARTNERS,a tasteful choice company, visit Fancy Foodbooth 5515, call 800-632-7477 or [email protected]. You mayalso find PARTNERS on facebook at face-book.com/partnerscrackers.

could call it whatever they wanted to. LeonardMountain has become a niche for those littlecompanies, and now not so little companies,to have something that is simply show-stop-ping and all their own. Leonard Mountain hasalways been known for its very delightful andwide ranging product line. Today, they aresharing those recipes with everyone throughtheir own personal labeling. This new projectis called―Our Label or Yours. While they are

always delighted to sell Leonard Mountainunder any one of their many labels, they havefound that labeling for stores under their labelis quite big business for them.

With the design team that Leonard Moun-tain has on staff, they are able to take the logosand ideas from their customers and turn aroundcustom design work in a very short time frame.This allows the customer to have their artworkquickly and product readily available. All theproduct is made quickly for the customer, sothat usually they can turn around an order in 7-

Leonard Mountain (Con’t. from p. 1) 10 business days, depending on the season ofthe year. Leonard Mountain keeps records ofall the Private Label work, so that they can referto the critical points used in each file, makingthe process seamless and very efficient for eachcustomer. With many customers, LeonardMountain inventories some part of their pack-aging, keeping track for the customer of whatthey have on hand.

Private Label is big business. It builds cus-tomer loyalty. It causes customers to return toyour shop because that product is not sold else-

where and therefore cannot be price compared.You then can bring that customer into yourshop to purchase other items while they buy thePrivate Labeled items.

Leonard Mountain offers a very easy, verysimple private label program. Contact one oftheir salespeople at 800-822-7700 or visitwww.leonardmountain.com and click on thePrivate Label tab to read about their PrivateLabel Program. Stop by their booth during theFancy Food Show―booth 4223―to havesomeone help with this exciting program.

TO: We’ve been working on getting the fla-vors and product mix right for a couple ofyears. We’ve had a lemon curd and a coupleof jams for some time, but we never reallymarketed them in any significant way. We de-cided it was time to develop this side of ourproduct family with the expansion of the lineto 12 jams, curds, fruit butters and jellies.

GN: You must have some confidence in theeconomy to be making such a move.

TO: I think there’s a sense of optimismwithin the specialty foods industry. I feel asif we’re waking from a collective economichibernation. Companies that were perhaps

holding back on introducing anything newwhile focusing more internally as the econ-omy righted itself seem to be now movingoutward toward the increasing demand fornew items. I would put us in that category.

GN: You’ve got some traditional flavorslike Blueberry Jam and Lemon Curd, butthere are some decided departures fromwhat you might think pairs with scones.

TO: If you only think of these products astoppings for scones or toast, you’re missingout! Our Tomatillo Pepper Jelly with FireRoasted Jalapenos makes a terrific base for amarinade or a filling for burritos or omelets.The other day my family and I took out somecrackers and cream cheese and paired it with

Sticky Fingers (Con’t. from p. 1) the Raspberry Chipotle Jam, and it was amaz-ing. I think people are going to be pleased athow versatile the line is. For instance, we’vecome out with some unique and some moretraditional takes on the fruit butter category,like Cranberry Apple and Pumpkin Spice.

GN: Back to your scone line for a moment.Any news?

TO: Yes, we’re introducing a raspberry-white chocolate scone mix at the show, inaddition to a strawberry scone mix. Theraspberry-white chocolate scone is probablyour most decadent one yet; sales at WorldMarket have been very robust for the pastyear, and now we’re ready to unveil it to alarger market.

GN: You’re entering a crowded marketplacewith the jam line. What’s the thinking?

TO: There are some extremely good andvery established companies in the market-place, and it’s exciting for us to try and com-pete for even a small portion of that market.We know that retailers and their customersassociate us with high quality standards onour scone, muffin, bread and brownie mixes,and I think they will see that our new linemeasures up. If it weren’t up to the samequality people know us for, it wouldn’t haveour name on it.

For a taste of the new products, stop by booth4807, call 800-458-5826 or visit www.stickyfingersbakeries.com to learn more.


Going up against some of the largest bever-age companies in the already-crowded func-tional drink category in 2009, SanFrancisco-based ALŌ Drink had a distinctadvantage: a line of all-natural aloe vera-infused beverages, similar to those that werepopular in the Far East.

Less than three years after debuting in theUnited States (and Canada), ALŌ is alreadythe number one ready-to-drink aloe vera bev-erage in the domestic natural channel. Re-cently awarded the 2011 InterBev BeverageInnovation Award for Best Natural Func-tional Drink, ALŌ Drink delivers aloe vera’spowerhouse blend of vitamins, minerals and

ALO Drink A Category Leader InLess Than Three Years

essential amino acids in the most deliciousand natural form possible. With the functionaldrink category among the fastest growing inthe beverage industry, ALŌ Drink has distin-guished itself as an all-natural standout.

Offering Americans a blend of wholesomepurity and delicious flavor unlike any com-parable beverage on the market today, ALŌDrink last year earned a Silver Finalist forBest Cold Beverage in the 2010 sofi™Awards from the National Association forthe Specialty Food Trade, as well as the cov-eted BevStar Bronze Award in the Func-tional/New Age Drink category fromBeverage World magazine.

meticulously, ALŌ has created a refreshingchange from the ordinary―a pulpy, chunky,exotic, unexpected, oddly translucent yet ut-terly compelling and nutritious drink unlikeanything the average consumer has ever seenor tasted before.

ALŌ Drink is available in seven refresh-ing flavors, including ALŌ Exposed, madewith real aloe vera pulp and honey; ALŌAwaken, mixing aloe vera and wheatgrass;ALŌ Enrich, blending pomegranate, cran-berry, and real aloe vera; ALŌ Allure, a trop-ical fusion of mangosteen, mango and aloevera; ALŌ Appeal, a citrusy blend of pomelo,pink grapefruit, lemon and real aloe vera;ALŌ Enliven, mixing 12 different fruits andvegetables with aloe vera; and ALŌ Elated,marrying brewed olive leaf tea and green teawith aloe vera. Visit www.alodrink.com formore information.

Musco Food Corp. has been distributingLicini products for eight years. Owner PhilMusco proudly states, “Our sales have in-creased considerably on this product lineevery year since we became involved.” Mr.Musco believes, “The three main factors thatcontribute towards the ever increasing salesare 1) an increasing demand and awarenessfor artisanally produced Salumi products ingeneral, 2) the acknowledgement and appre-ciation that Licini products are among thefinest Salumi products produced and 3) theretailers’ realization of the value of the returnsales on this product line.”

Licini Brothers produces artisanal Salami,Pancetta and Coppa in the Italian tradition.In the 60 years since the company was

For Fine Salumi Products,The Word To Remember Is “Licini”

founded by the three Licini Brothers, therecipes and methods have hardly changed.Their products are simple in production withelegant results. Their love of honest work,respect for the farm, and desire to present an-cient flavors to the modern world are thestrengths of the Licini process and are evi-denced in the finished products.

By producing in small batches, Licini isable to maintain many of the characteristicsof great Salami that commercial producerscan’t. They only use all natural casings forevery product. The rich flavor of Licini prod-ucts comes only from the slow curingprocess and the addition of simple spices.

Because Licini is a USDA facility, theymaintain the highest standards and criteria so

that their products continue to be old-worldwithout being old-fashioned. Salami is agedin temperature-controlled environments.Pancetta is hand-rolled and all of the ingre-dients are ground and mixed on-premise. Bycontrolling all aspects of their small-scaleproduction, Licini guarantees that everyproduct comes to you with the consistencyof a manufactured product, but with the char-acter of a hand-made one.

Musco offers the complete Licini line.Cacciatore Salami is fine in texture anddiminutive in size, for family-style antipasto.Dry Sausage and Sopressata are two NewYork favorites―rich in texture, with deli-cately aged flavors. Pancetta is producedfrom fresh, hand-selected, trimmed pork bel-lies that are cured and seasoned with freshlycracked black pepper producing a marbled,tender finished product. Coppa is distinctlyItalian in style, never perfectly round andmaintains the character of the pork shoulder

in shape. Coppa’s dry-aging produces asweetness that makes it unique in the mar-ketplace. Two cooked Salami are Zampinoand Salami Cotto, which are rarely seendelicacies, smooth in texture and complexin flavor.

Licini Brothers continues to produce thefinest artisanal Salumi in the U.S.A. It doesso with little recognition, fanfare or pub-licity (although it is sold coast to coast).

Licini has the rare capability of offeringa private-label program to distributors andlarge retail chains.

Licini is a USDA inspected and ap-proved facility.

Musco Food Corp offers their customersa convenient sample box that will certainlywin your heart and business. Phil Muscoproudly assures that, “You’ll soon see thepotential the Licini products have tooffer, and I’m certain that the quality isbeyond compare!”

While some drinks labeled as “aloe verajuice” in reality contain little aloe vera andeven less nutrition, ALŌ honors nature bymaking its beverages with chunks of pulp di-rect from the leaf rather than reconstitutedfrom powder. What’s more, the company uti-lizes the inner aloe pulp derived from thehand-filleting method and not from the“whole leaf” process in which the non-nutritious green outer skin is ground upalong with the main pulp.

By capturing nature in a bottle so

Texas Tamale Company and Brazos Leg-ends are brands that have been a part ofTexas culture for over 25 years. Both com-panies were started with family recipes. Thefounders of Texas Tamale Co. were lookingfor a healthy alternative to the traditionalTex-Mex tamale made with lard. They cameup with a great tasting tamale made withvegetable shortening. Soon friends andneighbors were offering to buy the home-made tamales and salsas, and Texas Tamale

Texas Tamale Company And BrazosLegends Have A Tasty History

Co. was born. The founders of Brazos Leg-ends came from a heritage of BrazosCounty cowboys. Their original recipescame from chuck wagon cooks on the trailrides. Some of the original recipes includedbloody mary mixes, BBQ Sauces and en-chilada sauce. Both companies moved fromtheir home kitchens into state-inspectedcommercial kitchens, established theirbrands and won awards for their products.

In the mid-’90s, the current owners pur-

chased Texas Tamale Co. to expand its re-gional market beyond the Houston and Dal-las areas and, a short time later, added theextensive product line of Brazos Legendsproducts to the Texas Tamale Co. The com-bination of the two companies is an ideal mixof both Tex-Mex, BBQ and hot and spicypepper sauces. Today, all frozen items aremade in a USDA-inspected kitchen, and allshelf-stable items are made in state-inspectedcommercial kitchens.

Texas Tamale offers their frozen line oftamales in five flavors―Beef, Chicken,Pork, Spinach with Cheese and Black Bean.Frozen Homestyle Chili and Chili con Quesoare the favorite toppings for the tamales,

along with the signature salsas and HotTamale Pepper Sauce. The tamales are avail-able primarily in grocery distribution in anever-expanding market in the U.S.A. andfoodservice, as well as on the company’s re-tail website. Brazos Legends items and theBull Snort line of pepper sauces are found inspecialty stores throughout the United Statesand are now available in parts of Canada, theU.K. and Australia.

In the last few years, Texas Tamale revisedthe tamale recipes to eliminate vegetableshortening, and now all tamales are zerotrans fats per serving and all tamales are



an amazing journey and one that we areproud to be a part of year after year.

Belmont Peanuts is designated a“Virginia’s Finest” company which carries

a approval from the Virginia Department ofAgriculture, and they also carry theVirginia/Carolina Grown Peanuts logo ontheir products, insuring the consumer thattheir products are, in fact, grown locally.

If you are also a connoisseur of peanuts,

Belmont Peanuts (Con’t. from p. 4) and are looking for another product to add toyour offerings, or want to have a fundraiser,do yourself a favor and give David and Patsya call or check out their website. I promiseyou will be glad you did! They offerquantity discounts, as well as wholesale and

distributor pricing. The motto around here is,“We believe in Fresh, Fresh, Fresh!” “Tastethe Difference and You Decide!”

For more information, call 800-648-4613,visit www.belmontpeanuts.com or stop bybooth 3024, located in the Virginia Pavilion.

we started out making hot sauces, like ourInsanity Sauce, and that most of our salesare now from pasta sauces, like our Butter-nut Squash Sauce or our Organic Red Heir-loom. We also have many other sauces andspices and have the capability and desire toexpand into other categories.

GN: What is the reason that your companyexists?

DH: Our company exists to make people’slives incrementally better in one or more ofseveral ways. We want to either bring themmore pleasure from their food, amuse themand/or make them healthier. We accomplishthis by making natural and organic productsthat taste better, have new and interestingflavors, and sometimes by making funnyproducts like Lucky Nuts (every tenth nut is

hot but they all look the same) or the Ad-justable Heat Hot Sauce.

GN: What do you anticipate to be yourgreatest challenge in the year ahead?

DH: Our company lives and dies on ourproducts and our R&D. We are nowlaunching a huge R&D initiative tofind/create the best possible sauces any-where. We are working with our insideR&D and outside contractors. We are col-laborating with other producers. We arelaunching contests for both home cooksand professional chefs.

GN: What is your company’s place in themarket?

DH: In the hot sauce world, we are the cre-ator and one of the leaders of the super-hotsauce niche. In the pasta sauce world, we are

Dave’s Gourmet (Con’t. from p. 1) one of the leading, and maybe the fastestgrowing, specialty pasta sauce brand. Ourinnovative flavors and great taste helped uswin the Sofi for Best Pasta Sauce in both2009 and 2010.

GN: Once you have these great products,how does a smaller producer like you effec-tively promote and sell?

DH: When you are small, you can’t affordconsumer direct advertising and end up fo-cusing a great deal on trade marketing anddriving distribution. We know that this is notenough. Our PR efforts have always been afocus and have always been really effective.This is still not enough, so we are reallypushing to expand our in-store promotionsthrough creative demo programs and push-ing more off-shelf display promotions.

GN: How do you see the next year in terms

of economy, sales and product evolution?

DH: The irony of the last couple of years isthat everyone has been pushing discountingand value, but some specialty segmentshave done really well at premium prices.This is where you can really see for whatconsumers are willing to pay more. This isalso where retailers can focus and makemore profits. I guess that consumers valueour innovative items because we have beengrowing quickly during this period. Wedon’t focus on what the economy is doing,but on developing items that consumers re-ally like and value. We will continue to dothis, and we anticipate good growth overthe next few years.

For information, call Dave at 415-401-9100, email [email protected], visitwww.davesgourmet.com or stop by booth5224 at the Fancy Food Show.

GN: Can you tell our readers about Twin-ings?

JD: Twinings is a specialty tea companythat was established in 1706 in London byThomas Twining. Today, 305 years later, thepassion remains strong, and we remainfaithful to Thomas Twining’s exacting stan-dards, still selecting only the finest hand-picked tea leaves from premium tea gardens.Globally, Twinings is sold in 115 countries,offering over 200 varieties of tea and is thenumber-one specialty tea company in theworld. Here in the U.S.A., we offer over 50tea varieties, and we are the fastest growingtea company for the past five years (2007-2011). We have been on a great role, and thisyear will be better than the last five.

GN: Can you tell us what makes Twiningssuch a unique company?

JD: Twinings focuses only on premium tea.We offer a full range of tea in black, flavoredblack, chai, green and herbal. We currentlyhave 8 flavor varieties of K-Cup® forKeurig® Brewing Systems, Cold-BrewedIced teas and the only company that carry100-percent Organic and Fair Trade Certi-fied teas. Our expert tea blenders taste morethan 4,000 cups of tea every week, so youcan be sure the next cup you taste will be assatisfying as the last. In fact, Twinings wasgranted its first Royal Warrant by QueenVictoria in 1837. The Royal Warrant, a mark

of excellence bestowed upon Twinings, is inrecognition of our teas’ demonstrated pre-mium quality as a supplier of tea to QueenVictoria and her Royal households. It’s beena tremendous honor for Twinings to supplyevery successive British monarch to date.

Also at Twinings, people are our greatestasset. I feel I am blessed with the best salesand marketing team in the industry. The hardwork and dedication is second to none!

GN: Please tell us about an exciting eventthat’s affected Twinings this past year.

JD: We are happy to announce the successwe’ve been having with our K-Cup andChai line. K-Cup products, Keurig’s inno-vative single cup brewing system, lets peo-ple brew the perfect cup in less than aminute, without the wait and mess. It’s assimple as it gets. To date, our K-Cup busi-ness represents 20 percent of our sales. Wecurrently sell to special retails such as BedBath & Beyond and Macy’s and all majorgroceries. In addition to the K-Cup success,our new lines of Chai teas have soared thispast year. Increases in specialty black salesare being driven by flavored black teas.Consumers are better understanding the con-nection between what one eats and one’shealth. Tea has become a more popular al-ternative to coffee. We hope to replicatedrinking experiences at coffee cafes (i.e. so-phisticated flavors and ingredients) to con-sumers’ homes by producing a great line offlavored black teas. Drinking specialty tea

Twinings (Con’t. from p. 1) has become more fashionable.

GN: Can you tell us briefly how Twinings isdistributed?

DW: There are various ways to supply ourtea to our consumers/customers. We supplyretailers through regional and national dis-tributors and also direct. Whether you’re alocal area favorite or a large multi-unit chainoperation, Twinings has a tea program to fitall needs. Twinings prides itself on excellentcustomer service, so we’re an easy companyto do business with. Plus, we offer multipledistribution solutions.

GN: Tell us about an exciting new productthat’s brewing at Twinings.

DW: Twinings offers four varieties of cold-brewed iced teas: English Classic, MixedBerry, Lady Grey and Green with Mint. It’sa proprietary process that actually allowsyou to brew a refreshing, cool glass of teawithout the added step of boiling the water.All varieties brew in regular room tempera-ture water, so a deliciousglass of fresh-brewed icetea takes only minutes. Inline with Twinings’ dedi-cation to quality, you’rebrewing tea from tealeaves―not mixing apowdered or diluted ver-sion. You can even enjoythe delicious, cold, re-freshing iced tea on the

go, since our special cold brew tea bags canbe added to your water bottle.

GN: Does Twinings offer any seasonalitems?

JD: Yes, Twinings has a great line of teasthat evoke the spirit and warmth of the sea-son. Available in Pumpkin Spice Chai, Win-ter Spice and Christmas Tea, these seasonalvarieties are a great way to welcome the ex-citement of the holidays. Coming soon aretwo additional flavors as an extension to ourChai line: Hazelnut Chai and Almond Chai.We’ve found that retail chains, restaurantsand other channels are excited to present theseasonal items, which prompts consumers totry something different.

GN: Please tell our readers how they can ex-perience Twinings while at SFFS.

JD: I’d like to invite all to visit us at ourTwinings booth. Please stop by and experi-ence first-hand what Twinings has beenbrewing for the past 305 years. You’re sure

to discover a blend that’s justright for you! We will be serv-ing hot tea and Cold BrewedIced tea samples, so be sure tostop by our booth. I look for-ward to meeting you.

Visit Jim and the Twiningsteam at booth 923. More in-formation can be found onlineat www.twiningsusa.com.

became a natural choice to add to TerrapinRidge Farms™ new line of epicureanchocolate sauces and dips. Creamy Co-conut is blended with bittersweet choco-late and chocolate liquor to create anundeniably rich chocolate sauce and dip.This is sure to become a bestseller. Alongwith the Chocolate Coconut Sauce /Dip,

Terrapin Ridge Farms is introducing aDouble Chocolate Sauce /Dip at the Sum-mer Fancy Food Show in Washington DC.

Double the chocolate, double the deca-dence, rings true with this luxurious sauceand dip. Using chocolates as dips andsauces adds versatility to the product andconvenience for customers. According toO’Donnell, “serving these chocolatesauces right out of the jar with salty

Terrapin Ridge Farms (Con’t. from p. 1) pretzels, graham cracker sticks orvanilla wafers makes a quick andeasy treat.”• Double Chocolate Sauce/Dip: 11 ounces,MSRP $7.50• Chocolate Coconut Sauce/Dip: 11 ounces,MSRP $7.50

Sample these new sauces at the SummerFancy Food Show booth 5621.

About Terrapin Ridge Farms, LLCTerrapin Ridge Farms, LLC is a creator,marketer and seller of gourmet food prod-ucts headquartered in Clearwater, Fla. Thecompany’s product line consists of dips,sauces, dressings, gourmet condiments andjams which can be found in high-qualityspecialty food and gift stores across theU.S.A. and Canada. For details, visitwww.terrapinridge.com.


Launch is result of overwhelming success inthe category

Terrapin Ridge Farms™ will introducethree new dip mixes at the summer FancyFood Show in DC in July. “Our initiallaunch of dip mixes were overwhelmingly

Terrapin Ridge Farms Adds ThreeDip Mixes To Their Dip Mix Line-Up

successful,” states Mary O’Donnell CEO,Terrapin Ridge Farms, “Therefore it madesense for us to continue to launch newitems in this category.” Each product hastwo pouches to allow the consumer tomake two bowls of dip. Horseradishlovers will love the Sweet Onion Horse-

makes a terrific dip for graham crackersticks, salty pretzels or vanilla wafers. Itcan also be made into a cheese ball.• Sweet Onion Horseradish Dip Mix: MSRP$3.99, 1.6 ounces.• Parmesan Peppercorn Dip Mix: MSRP$3.99, 1.6 ounces.• Raspberry Key Lime Dip Mix: MSRP$3.99, 2.3 ounces.

To sample these dip mixes, visit us at Sum-mer Fancy Food Show booth 5621.

radish Dip Mix. It balances intense horse-radish flavor with sweet onions and sa-vory herbs and spices. Terrapin RidgeFarms Parmesan Peppercorn is loadedwith fresh flavor. It has a medley ofParmesan & Romano Cheeses, spices andthree types of peppercorns: pink, greenand black pepper. It is terrific as a veggiedip or with chips and pretzels. Mouthwa-tering Raspberry Key Lime Dip Mix com-bines tangy key lime with sweetraspberries. Mixed with cream cheese, it

The Spice Hunter® is putting a new twist onseasoning with its Fresh Twist Grinder™ lineof spice blends, with built-in grinding capswith a choice of coarse or fine grinds. FreshTwist Grinders have six fresh combinationsguaranteed to get your taste buds dancing.Varieties include Tellicherry Peppercorn,Garlic Herb Sensation, Fiery Chile Fusion,

Salt-Free Seasonings Are TheFocus Of The Spice Hunter

Peppercorn Medley, Brazilian Sea Salt andCitrus Pepper. All blends are salt-free.

The Spice Hunter 100-percent organicspice and herb line also has five exciting saltfree blends, that add lots of flavor withoutsodium. Varieties include, Curry Seasoning,Herbes de Provence, Italian Seasoning, Mex-ican Seasoning and Poultry Seasoning. All

blends are salt-free and USDA Certified Or-ganic, No MSG or GMO.

Finally, The Spice Hunter Quick And AllNatural™ Soups offer a combination of flavor,

health and convenience with a new look and aline of 40-percent reduced sodium vari-eties―just add water. The Spice Hunter soupsare 100-percent natural and contain zero gramsof trans fat and no MSG. The new label callsout the nutritional information on front.

Six 40-Percent Reduced Sodium soupswill join twelve bowls of other flavors cov-ering three segments: Classics, Made withOrganic Ingredients and High Fiber.

All are available at select retailers, on-lineat www.spicehunter.com or by calling 800-444-3061. Visit them at booth 4800.

Owned and managed by Marieke and RolfPenterman, who emigrated from the Nether-lands in 2002, Holland’s Family Cheesecompany offers an extensive range of award-winning, artisan Gouda. Marieke’s OnionGarlic Gouda won its first blue ribbon at theAmerican Cheese Society Contest held inSeattle, Wash. this past August 2010. Their

Marieke Onion Garlic Gouda:An Authentic Dutch Gouda

handcrafted, farmstead Gouda is available ina variety of aging stadiums from two-to-fourmonth Young to ‘Overjarige’, a two-year-oldaged Gouda. The onion and garlic flavorsblend nicely with the smooth, creamyGouda. Paprika, ginger and horseradish adda more robust, complex flavor without over-powering the natural Gouda taste. All of

Marieke’s authentic Dutch cheese is madefrom raw, farm-fresh, rBGH-free milk

crafted in a cheese vat from Holland. The18-pound wheels are carefully aged in a spe-cial curing cellar on Dutch pine planks.

MariekeTM Onion Garlic Gouda meltswell and is excellent on a grilled cheesesandwich. Give cheesy potatoes a tasty twistby using this flavored Gouda, or grate someon top of tomato soup. Mmm, comfort food!

Visit their online store, where you can shiptheir cheese anywhere in the continentalU.S., at www.hollandsfamilycheese.com orgive them a call at 715-669-5230. Whole-sale and distributor pricing available.

Putanesca: A hearty recipe combining im-ported Italian tomatoes, olive oil, garlic,

olives, capers, anchovies, parsley, basil andspices. Adds passion to any type of pasta!

Arrabbiata: For those who like it spicy,this is your sauce. Imported Italian

Michael’s of Brooklyn (Con’t. from p. 64) tomatoes, hot peppers, fresh basil, olive oil,parsley and spices are simmered to create azesty partner to pasta and seafood.

For more information, please write to 2929

gluten free. The newest items being intro-duced at the Summer Fancy Food show in-clude a new six-pack gift set of peppersauces and new flavors of Margarita Mix

including Cantina, Sugar Free, Peach, BlueRaspberry and Mango, as well as Michal-ada, a Mexican beer mix that is becomingvery popular.

Texas Tamale/Brazos Legends can beseen at the Fancy Food Show in Booth

Texas Tamale (Con’t. from p. 68) 1123, can be contacted by email at [email protected] or by phone at 800-T-TAMALE (800-882-6253). Its websitesare www.texastamale.com and www.brazoslegends.com. The company is inthe process of designing a new website

that will combine all the products in onewebsite. They hope to have the new siteup and running by August 2011. New fea-tures will include nutritional information,a list of gluten-free items and morerecipes and specials.

A symbol of distinction and perfection since1984, House of Caviar and Fine Foods―lo-cated in the USA and Europe―is a special-ized importer/exporter and distributor ofcaviars and gastronomic products. Our ex-perts select, prepare and pack a wide range ofsophisticated, fine food products under thecontrol of CITES, FDA and HACCP.

Welcome To The House OfCaviar And Fine Foods

Traditionally the finest and most famouscaviar were produced by Iran, Russia and allother countries surrounding the Caspian Seabasin. Since 2010, all of the countries aroundthe Caspian Sea decided to stop production ofwild caviar. As a result, aqua farm caviar isnow the principal source of caviar. Their ex-perts and specialists travel around the world

in search of the best environmentally friendlyaqua farms producing the finest caviar.

Actually, you can find at the House ofCaviar and Fine Foods the finest and freshestcaviar such as: River Beluga/Kaluga, RoyalImperial, Imperial Ossetra, Crown RussianOssetra, Royal Siberian, White Sturgeon andmuch more.

Along with more than twenty different as-sortment of caviar, they also offer the mostdelicate, fine and specialty foods such assmoked fishes, gourmet seafood, Foie gras,Truffles, Wild mushrooms, fine spices and

many other gastronomic products.Their specialists continuously travel

around the world to select and bring the bestcaviar and fine food to your table. They areproud and honored to supply the most fa-mous, high-end and gastronomic chefs fromaround the world.

They are devoted and dedicated to servingyou: Their customer’s satisfaction is theirprincipal goal. They are fully committed totheir outstanding quality and look forward tobeing of service. For more information, visitwww.houseofcaviarandfinefoods.com.

Crystal Noodle provides a nutritious andtruly authentic Asian meal within minutes.

Crystal Noodle’s namesake stems fromthe dried (not fried!) mung bean noodlewhich acts as the foundation for their soups.Because it is not fried, the soup remains lowin calories while still providing a filling doseof authentic Asian taste. Added to the noo-

dles are freeze dried toppings of the highestquality. Consumers are often surprised bythe abundant quantities and freshness of thegourmet mushrooms, silken tofu, bok choy,cabbage, carrots and green onion. Each ofthe four varieties (six kinds of Mushrooms,Spicy Tofu, Vegetables, Spicy Sesame)come alive with uniquely authentic flavorsthat are sure to satisfy.

This year, Crystal Noodle has taken their

Crystal Noodle (Con’t. from p. 1) creativity to an entirely new level. Not only istheir line completely vegetarian and MSG-free, they have also developed two excitingnew flavors to draw further appeal from theircustomers. First off is Savory Shoyu, a trulyauthentic soy sauce-based broth inspired bythe soul-warming aesthetic of Japanese ramen.Added to this soup’s robust flavor are bounti-ful amounts of green onion, corn and carrots.Second up is Hot and Sour, a tangy broth

steeped in tradition that is sure to excite thetaste buds. Even more exciting are the uniquetextures created by the soft tofu, mushroomsand carrots. As the Japanese say … oichii!

Crystal Noodle truly strives to be the in-novator of bringing quality Asian soups tothe mainstream market, and with their con-stant innovation, they are proving them-selves to do just that. Crystal Noodle will belocated in booth 5026.

Avenue R, Brooklyn, NY11229, call 718-998-7851, fax 718-645-9406, email [email protected], visit www.michaelsofbrooklyn.com or stop by booth 5655.


Lemonettes, Chip Chip Hooray, CherriTreasures, Choco Madness, Punkin Doodlesand Powder Cloud are the new indulgentcookies sure to evoke those sweet childhoodmemories in us all.

Sweeties tastylicious cookies are thenewest addition to Aunt Gussie’s family ofgreat-tasting cookies and crackers. Inspired bytraditional homemade recipes, they are madewith the same commitment to using only allnatural ingredients to achieve its unique richtaste. Sweeties tastylicious cookies are madewith creamy butter, rich and decadent choco-

Sweeties Tastylicious Cookies,All-Natural Like Mom Used To Bake

late chips, delicious red cherries, lemon zest,pumpkin puree, cashews, and pecans andsweetened with organic evaporated cane juice,wholesome ingredients that, mixed together,bring Sweeties perfect taste.

With its cheerful presentation, each bagcontains six ounces of scrumptious bite-sizecookies that may be aligned both seasonallyor year round. Lemonettes and Cherri Treas-ures are great summer fun, Punkin Doodlesare an autumn must have, Powder Clouds arethe perfect winter treat, and Choco Madnessand Chip Chip Hooray are everyone’s

Caine, who started baking cookies in herhome kitchen with only one thing in mind:healthier treats made with only all-naturalpremium ingredients. She was a womanahead of her time, always looking intohealthier ingredients and nutritional solu-tions to adapt and improve her familyrecipes. Her son David carries on Marilyn’svision, keeping up to date with fast-chang-ing market trends, ingredients innovationand state-of-the-art facilities.

Aunt Gussie’s facilities are Kosher-certifiedunder Star K, dairy/parve. Its dedicated gluten-free facility is also GFCO certified. They fol-low HACCP good manufacturing practicesaudited by Silliker, Inc. For more information,write to [email protected], visit www.auntgussies.com or stop by booth 1623.

There were the first inductions into the Rockand Roll Hall of Fame. The first megabitchip created by IBM. There was the firstAmerican to win a Tour De France race. Andin 1986, after years of debating who madethe best barbecue in the family, the threeKing Brothers―George Jr., Barry and Dar-ryl, along with their dad, George Sr.―de-cided to have their first family BBQcook-off. Each was to create an originalBBQ sauce. It was after that competition thatmany friends and family members told Barrythat his sauce was the best they had ever had.Those responses inspired Barry to continuemaking batches of his mesquite-flavored

Yes, 1986 Was A Year Of Great ‘Firsts’sauce and giving it away over the next 20years. In early 2007, Barry knew that withhis 30+ years of mass-marketing and adver-tising experience, the time had come to bringhis proven gourmet sauce to market to thepeople of Texas and beyond. Barry ap-proached his brother Darryl, who as a chefhad over 28 years in the food preparation andrecipe design business, about starting a gour-met sauce business for the consumer market.

The brothers officially established a part-nership in February 2007, and BrothersSauces of Fort Worth, Texas was born. Thefirst product was Barry’s original barbecuesauce, which they named Brothers GOLD.

Coming up with the first part of the companyand product name was obvious to them. Itwas simple since it was their company andthey were brothers. They also believed thename Brothers would be easily rememberedby the public—since most people have oneor know one or are one. The name GOLDcame from a friend of Barry’s named Steve,to whom Barry had given containers of thesauce throughout the years. Steve loved thesauce and would only serve it to his family ifhe poured it on their plates. He didn’t want adrop wasted. One day, Steve’s nine-year-oldson told him that he acted like the barbecuesauce was made of gold! Barry rememberedthat story, and he knew that word was as nat-ural as anything he and Darryl would comeup with as a name.

In early 2008, Brothers HEAT, a TexasPeppery-Sweet Gourmet Chicken WingSauce, was introduced, followed by Broth-ers Spicy Brown Mustard GOLD, a TexasHickory-Sweet Gourmet Barbecue Sauce, inJune 2008. In the Summer of 2010, BrothersSauces launched a new dessert sauce—Granny Georgia’s Brown Suga, The OriginalDessert Sauce. It is near and dear to theirheart because it’s an original recipe createdby the King Brothers great, great grand-mother in 1895. It’s a brown sugar-basedsauce that’s great over bread pudding,cheesecake, ice cream, gingerbread andmore! Now the King Brothers are excitedabout another “first”—bringing their prod-ucts to their first Fancy Food Show.

Their booth number is 2729.

Nunes Farms, the almond-growing familyfarm, located at the base of the coastalrange in California’s fertile Central Val-ley, is still going strong after more than 25years of selling direct to retailers.

The company has maintained their placeamong customers by offering consistentlyfresh and high-quality products andfriendly, professional customer servicewith that personal touch.

Their philosophy is that almonds are re-

Nunes Farms: Distinctive,Quality Almonds

ally good the way they are, so you don’tneed to do much to improve on whatMother Nature has provided. That beingsaid, their oven roasting brings out apleasant crunchiness, and a little salt al-ways enhances flavor.

The seasoned varieties are lightlycoated, and the almond candies are divine.Premium chocolate, farm-fresh cream andbutter, and pure cane sugar are used toproduce Almond Caramel Chews, Choco-

late Dipped Almond Chews and ChocolateTruffle Almonds, to name a few.

Nunes Farms offers a unique variety ofpackaged as well as bulk almonds, pista-chios, mixed nuts and almond candies.Starting with the single-serving snacksizes and working up to gift boxes andtins, there is something for everyone andevery occasion.

Since freshness is a high priority, NunesFarms roasts their nuts as needed andstores the raw nuts in cold storage withlow humidity, the optimal situation.

Almonds contain a high percentage ofdelicate oils (the good alpha tochopherol,vitamin E type) which must be

treated properly or their shelf life deterio-rates quickly.

This company is in charge of their prod-uct from the ground to the customer. Theyfarm, roast, season, package and ship. Indoing so, they take great pride in offeringthe best they can with each order thatships out.

Nunes Farms maintains a distinctivequality all its own. Whether choosing al-monds for snacking, cooking or gift giv-ing, you can be assured that you aregetting the best, fresh from the source.

For more information about NunesFarms, call 209-862-3033 or visitwww.nunesfarms.com.

favorites year round, but who’s to say whenis the perfect time to enjoy your Sweeties?These fun-loving indulgent cookies are forthe young and the young at heart.

For over 30 years, Aunt Gussie’s has beenahead of the curve, specializing in alterna-tive products for consumers following re-strictive diets. The company is better knownfor its premium selection of sugar free, speltsugar free, and gluten free cookies and alsofor its unique big & crunchy Cracker Flats.Consumers, retailers and distributors as well,know that Aunt Gussie’s products are a musthave; they know that these superior cookiesand crackers are not simple snacks, they arehealthier alternatives for consumer cravingrich taste and premium quality in every bite.

The company was founded by Marilyn

Pay no attention to the man and woman be-hind the curtain—they are merely the mas-terminds behind bringing the Farms ForCity Kids Foundation to fruition, as well asbringing cheese making to Spring BrookFarm in Reading, Vt. While Jim and KarliHagedorn have shunned the spotlight, formore than a decade now, they have helpedshow thousands of city kids how to “followthe yellow brick road” to Spring Brook

Spring Brook Farm: Vermont’sVersion Of The Land Of Oz

Farm. It’s a program that educates city kidsfrom New York City, Boston and otherurban areas (free of charge) about the lifeon a farm and where the food we eat comesfrom. They learn what it takes to care forpigs, chickens, and cows and, over the lastthree years, learn about how world-classcheese is made.

In 2008, the making of Tarentaise cheesecame to the farm. Following centuries-old

traditions with origins in the French Alps,Spring Brook Farm Tarentaise has quicklybecome world renowned, with awards suchas First Place in its category at the Ameri-can Cheese Society competition in 2010,Best U.S.A. Cow’s Milk Cheese at the 2010World Cheese Awards and Best of Class atthe 2011 U.S. Championship Cheese Con-test. Tarentaise is a raw cow’s-milk cheesemade using a natural aging process, inwhich the cheese makers encourage thegrowth and development of beneficial livecultures on the rind. This lends to its com-plex flavor and imparts a warm caramelcolor to the rind, which develops over at

least 10 months of aging.More recently, Reading Raclette is being

produced at Spring Brook as well. This is asemi-soft cheese ideally suited for meltingover vegetables, breads or meats, yet canstand alone on any cheese plate. It offers acreamy, nutty flavor unique to the Jerseycows that graze in the Vermont pastures ofSpring Brook Farm. Aged for over threemonths, Reading Raclette is a great compli-ment to the award-winning Tarentaise, withall funds from their sale going to support theFarms For City Kids Foundation. For citykids, a trip to the farm is just like putting ontheir own pair of ruby slippers.

Good Eats Foods is pleased to announce the in-troduction of several new items at the SummerFancy Food Show. All of their products areeasy to use, natural, kosher and fat free. Their

What’s Cooking At Good Eats Foods?new “Memphis City Slow Cookin Sauce” addsa delicious taste to pork, beef, chicken or meat-balls in the traditional way of Southern cook-ing. “Carmen’s Enchilada Sauce” is an

authentic Southwestern cooking sauce. “Bub-bie Jeanne’s Brisket Sauce” makes the world’sbest tasting brisket, it’s Brisket Magic. For thegourmet chef in all of us, don’t forget abouttheir new Ginger Sesame Cooking Sauce; andfinally, perfect for your fall and seasonal pro-grams, Good Eats Foods is introducing three

new sweet and fresh tasting Fruit Butters.When you think of easy to use, natural, kosherand fat free foods, think Good Eats Foods.

For more information, stop by www.goodeatsfoods.net or visit booth 412 at the FancyFood Show, where their new products willbe shown in the Avenue Gourmet booth.


Pereg Gourmet Natural Foods has launcheda new “super-food” line that combines majorhealth benefits with international flavors.Known for more than 60 varieties of “pure”natural spices, spice blends, herbs, and awide array of foods, mixes and condiments,Pereg and its Quinoa-Rice-Couscous Mixline have exceeded the bounds of whole-some, flavorful food production.

Recently rediscovered, Quinoa, with its

Pereg Transforms Healthy FoodsInto Gourmet Dishes

fluffy, crunchy texture and nutty flavor, is anexcellent source of tasty nutrition. Oncecalled, “the gold of the Incas,” Pereg decidedto make this South American super-grain astaple. Whether it is Quinoa Organic WholeGrain Plain or tossed with a variety of spe-cially selected blends, it is a powerhouse ofsavory nourishment.

In addition, Pereg also features BasmatiRice, known for its fine texture and nuanced

continues with Couscous, a North Africandish and Israeli Couscous, known as PearlToasted Pasta for its subtle, nutty flavor andexquisite texture. Traditionally served withmeat or vegetables, Pereg takes couscous tothe next level with a gourmet twist. Whetherit is mixed with the sweet-tart taste of cur-rants and the tangy-tart taste of cranberriesor choice ripe tomatoes combined with ablend of herbs and a delicate balance ofspices or mushrooms, Pereg has set a newstandard for wholesome, delicious food.

For more information, call 718-261-6767,visit www.pereg-gourmet.com or stop bybooth 2411.

A century of traditionAt Villars, the love of Swiss chocolatebegan in 1901, when an eminent Choco-late Master, William Kaiser, settled on theoutskirts of Fribourg, close to the regionof Gruyères, renowned for its doublecream and alpine milk. Thus was born ahigh end chocolate, whose reputation veryquickly spread abroad: within a few years,Villars became the supplier to several Eu-ropean courts.

Fidelity to Swiss home-producedingredientsVillars has always relied on the best home-produced ingredients. Even today, their

Villars, Master ChocolateMaker Since 1901

chocolatiers use only 100-percent Swissmilk. They therefore form a part of a smallgroup that scrupulously respects the greatSwiss chocolate tradition. If Villars haschosen Swiss milk, it is because the floraof the alpine pastures gives it a uniqueflavor, and because it is creamier thanordinary milk.

A label, which guarantees tradition andSwiss qualityAll Villars chocolates carry this label whichguarantees respect of the Villars tradition andof the proverbial Swiss quality, which startswith that of the ingredients, beginning withSwiss milk.

As for the cocoa, Villars’ chocolatiers useonly those beans selected from the best lotsfrom Ecuador or Ghana: the Villars buyersinspect the beans at the plantation, in order toensure that the Villars quality remains true toitself and to your expectations.

Finally, in order to ensure respect of itsown principles, Villars has chosen to carryout all manufacturing in Switzerland. Only100-percent Swiss production can guarantee100-percent Swiss quality.

Quality is the art of lettingtime do its workThe best traditional Swiss chocolate requirestop quality ingredients, great expertise and alot of time, so that the ingredients can impartall their flavor.

Villars therefore allows quality all the timeit needs: the beans are roasted slowly, batchby batch (never continuously), dry and at

low temperature, so as to preserve the tasteof the cocoa intact. Grinding and refining arevery thorough, in order to develop the sub-tlety of the chocolate as much as possible.The paste is conched (kneaded) slowly toguarantee an unequalled smoothness and todevelop flavors which are more fruity, morespicy and fuller.

Tradition, innovation, perfectionBlending innovation and tradition has beenin Villars’ DNA since the beginning. Thisyear, they are adding to their line, presentingDark Chocolate with Stevia (the first choco-late bar in the world with no sugar added andnaturally sweetened with extracts from theStevia Plant) and Chocolate bars withCoffee Crispies.

For more information about Villars,call 8000-592-4337, visit www.villars-chocolate.com or stop by booth 5244.

Did you know that there are many advan-tages of frozen produce over fresh?

Stahlbush Island Farms harvests their fruit atpeak ripeness, when the fruits and veggiesare at their fullest potential of nutrients, nat-ural flavor , color, size and sugars. TheirNorthwest Strawberries are red throughout,their Marions are the best of all blackberries,

The Freshest Fruits And VegetablesCan Be Found In The Frozen Aisle

and their blueberries are plump and sweet.All of Stahlbush’s fruit products are individ-ually frozen the day they harvest, becausewith fruit picked that ripe, it could nevermake the 15+ day journey through the tradi-tional fresh fruit distribution chain. The nor-mal distribution chain has a typical two-daytransport to the packing house where theproduct remains for two to three days. Add

on another day back to a distribution house.It will take another few days to get that fruitdistributed to the grocery store. The fruitthen has the potential of sitting on the shelffor anywhere up to five-to-six days before itis sold. Add it all up and before it even getsto your home it can be up to 15 days old.

Stahlbush Island Farms are theFARMER and the PROCESSOR. All oftheir fruit products are individually frozenthe day they harvest.

Frozen fruits and vegetables are availableyear round. No more ignoring your favoriterecipes because an ingredient is unavailable

in the produce section. Berry smoothies be-come a year round staple.

Frozen fruits and vegetables also reducewaste. Use what you need, close the top andplace the product back in the freezer untilyou need it. You can hold the product in thefreezer for up to 1.5 years.

Many worry about buying frozen berries,but rest assured that Stahlbush frozen berrieswill be firm, brilliant in color, full of flavorand the best that Mother Nature has to offer.

Taste the flavor and trust their family’scommitment to quality. Visit booth 3313 tolearn more.

flavor, as a healthy rice choice. People whoenjoy rice find it far more preferable to othertypes. It has been grown in the foothills ofthe Himalayas for thousands of years and hasattracted the highest premium because of itslong grain and aroma which enhances theflavors it is mixed with.

Pereg also introduced a variety of blendsto bring added life to the Quinoa and Bas-mati Rice. These include nutritious and deli-cious lemon combined with herbs, diverseand piquant flavors from Italy, a health heromedley of carrots, bell peppers and potatoes,and mushrooms.

The international “super-food” line

The Tao of Tea®, one of nation’s true pure-leaf specialty tea companies, has launchedtwo lines of bottled, ready-to-drink teas andherbs. Freshly brewed at its own tea breweryin Portland, Oregon, both lines―Iced Teaand Tulsi―are organic, unsweetened andwithout any added juices or flavorings.

The Iced Tea line includes five classic va-rieties: Darjeeling, Osmanthus Oolong, Lap-sang Souchong, Lemon Myrtle (caffeinefree) and Cape Town Rooibos (caffeine free).SRP $2.99.

The Tao Of Tea Introduces EightNew Bottled Tea Beverages

The Tulsi line offers Tulsi Pure, TulsiLavender and Tulsi Ginger. Tulsi, alsoknown as Holy Basil, is a sacred, caffeine-free Ayurvedic herb from India that has beengaining familiarity and popularity in theUnited States. Stores in the Pacific North-west are reporting excellent sales of Tao ofTea’s bottled Tulsi. The Tao of Tea growsTulsi in parts of India by supporting smalland marginal farmers and promoting organiccultivation. “We wanted to be totally trans-parent and, as such, after many years of

work, are introducing Tulsi directly fromfarm to consumer.” SRP $2.49.

Unlike most tea companies using thirdparty co-packers, The Tao of Tea brews allbottled products in-house and in small batchescrafted from full leaf teas. Bottles are 11.5fluid ounces and shelf-stable. All drinks havezero sugar and zero calories. More flavors areexpected to be added in the near future.

Both lines are currently available at selectWhole Foods Market stores, Zupan’s Mar-ket, New Seasons, independent co-ops andother natural foods stores in the PacificNorthwest, and soon in Northern California.

The Tao of Tea ready-to-drink iced teaswon Best Packaging at the 2011 NorthAmerican Tea Championship this year, while

the Osmanthus Oolong and Darjeeling vari-eties were amongst the top three winners inthe Ready-to-Drink category.

About The Tao of TeaThe Tao of Tea, founded by Veerinder S.Chawla in 1997, is one of the eminent teapurveyors in the country promoting organicloose leaf teas, handcrafted teaware and or-ganic, pure leaf bottled teas. Their missionis to promote true tastes of origin and teabeverages without any added flavors, juicesor sugar. All bottled varieties are USDA-certified organic and most teas are FairTrade Certified™.

For more information, call 503-736-0198,visit www.taooftea.com or stop by booth 5049.

Sweet Shop USA’s very own Mrs. WeinsteinToffee has done it again this year with her gour-met toffee! This three-time award-winning All

Indulge Yourself With Award-WinningMrs. Weinstein Toffee

NaturalAlmond or Pecan Toffee recently addedanother honor to the record books. WinningBest Chocolate & Best Candy atAmericasMart

inAtlanta and the Silver sofi award at the Inter-national Fancy Food Show just wasn’t enoughfor her, so she proudly took home Best Candyaward at the summer Dallas Gourmet Show.

It’s really no wonder Mrs. Weinstein keeps itup year after year, because everyone who triesher yummy English Toffee instantly falls inlove with its buttery goodness. While many of

us simply buy it as our own little guilty pleas-ure, it also makes the perfect gift for any seasonor occasion. Make your loved ones happy witha gift that says it all with just one bite, or goahead and let yourself indulge a little.

Mrs. Weinstein’s Toffee is a guaranteedhit! For more information, visit Sweet ShopUSA at booth 1117.


New line of Salsas uses flavors consumerslove in foods they love to eat.

Inspired by the growth trend in ethnic fla-vors, Terrapin Ridge Farms™ has createdtwo salsas with non-traditional flavor pro-files. Chinese five-spice and water chest-nuts give its Asian Sweet Pepper BlackBean Salsa its distinct flavor. Mediter-

Terrapin Ridge Farms IntroducesEthnic Inspired Salsas

ranean flavors & ingredients, such as capersand kalamata olives, are the essence of theSpicy Mediterranean White Bean Salsa.“Today’s consumer craves exotic and eth-nic flavors,” states Mary O’Donnell, CEOof Terrapin Ridge Farms. She continues,“We wanted to use the flavors that con-sumers love and use them in foods they loveto eat. Salsas are a leading condiment, and

the hero of our salsa,” states O’Donnell.Consequently, the Mango Habanero Salsafrom Terrapin Ridge Farms has simple in-gredients allowing the juicy mango flavorto shine.• Asian Sweet Pepper Black Bean Salsa:

MSRP $6.99, 13.5 ounces.• Spicy Mediterranean White Bean Salsa:

MSRP $6.99, 13.5 ounces.• Mango Habanero Salsa: MSRP $6.99,

13.5 ounces.

To sample these Salsas, visit us at SummerFancy Food Show booth 5621.

Urban Accents presents Non-GMO, premiumpopcorn kernels and MSG-Free, all-naturalpopcorn seasonings to satisfy healthy-snackingcravings for all. The Chicago-based companytook what they loved about snacking andbumped up the sophistication and interest withnew flavors and pop-art inspired packaging.

“Popcorn is such a popular snack,” saysTom Knibbs, President, “We knew our in-credible spice technology would elevate it

Urban Accents Gourmet Popcorn:All Natural, Healthy SnackingFor Gourmet Tastes

into a more gourmet experience.” Tom con-tinues, “Our team put together a very inter-esting and flavor-forward collection.”

Three unique kernel varietals sourced fromMidwestern USA farmers include: WhiteGold Kernels that pop up fluffy with a lighttaste, Indigo Blue Kernels that are crunchywith a rich flavor, and Ruby Red Kernels witha hint of sweet. The six all natural popcornseasonings are gluten-free, MSG-free and

contain NO artificial flavors or colors. Theline has a flavor to suit cravings for savory,spicy, sweet and cheesy alike.

Cheese-lovers will enjoy traditional WhiteCheddar or sophisticated Cracked PepperAsiago. Cravings with a sweet tooth are sat-isfied with Buttery Caramel Corn or Sweet &Salty Kettlecorn. And for the adventurer thereis Tangy Dill Pickle and Spicy Chili Lime.

“Our popcorn seasonings were developednot only to be great on popcorn,” says LisaKamerad, VP of Marketing, “but we alsolove them on baked potatoes and corn-on-the-cob. They’re just so versatile.”

The company recommends moistening thefreshly popped kernels with oil or a little bitof butter and then shaking on the flavor.

“Drenching these kernels will mask thenatural flavor and add unnecessary calories”says Knibbs, “A light spritz of grape seed orcanola oil lets the kernels shine through andhelps our unique seasonings stick.”

Urban Accents designed the line to re-flect what’s great about popcorn―the light,natural taste.

Relaunched this year in fresh, white,modern packaging, retailers can brighten upthe snack aisle with a clean color block. Toview the line and get a taste of the uniqueflavors, visit Urban Accents at the 2011Summer Fancy Food Show in WashingtonD.C. at booth 5718. For more informationon products or to find recipes, please visitwww.urbanaccents.com.

Sweet Shop USA offers a full line of tra-ditional chocolates that are each hand-crafted by skilled artisans and considereda masterpiece―a delight for the eyes aswell as the palate. They begin by simmer-

Handcrafted Traditional ChocolatesFrom Sweet Shop USA

ing select natural ingredients in large cop-per kettles using fresh whipping cream,pure butter and only the finest qualitychocolate. Each decadent chocolate isthen “autographed” for that personal touch

and their signature Fudge Love, FamousBrags and traditional pieces receive thesame attention to detail.

The final creations are carefully in-spected by hand before they are presentedto you, the valued customer. Sweet ShopUSA takes pride in their products, andthey hope that you enjoy them as muchthey enjoy making them for you! The onlyproblem you might have is deciding which

one is your own personal favorite.Check out the bulk catalog to see a

complete line of chocolates and theacrylic displays offered. Each acrylic dis-play case includes everything you need toset up an irresistible chocolate shop inyour store.

For more information, visit Sweet ShopUSA during the Summer Fancy Food Showat booth 1117.

62 of Fischer & Wieser’s 80 Gourmet Offer-ings are Gluten Free

Fischer & Wieser Specialty Foods, Inc. haslong been on the cutting edge when it comesto trend-setting products, and has not laggedbehind in the gluten-free category. With 62gluten-free products (out of 80), spanningnine categories, many of the company’s bestselling products are gluten free.

Going back to the founding of Fischer &Wieser in 1969, their original product, Old

Gluten-Free Products Abound AtFischer & Wieser Specialty Foods, Inc.

Fashioned Peach Preserves, is among thegluten-free bestsellers, as is the company’ssignature product, The Original RoastedRaspberry Chipotle Sauce®. Twelve of theirtop 13 bestselling sauces fall in the gluten-free category.

Second bestseller in the sauce category,Mango Ginger Habanero Sauce, a gluten-free Scovie Award winner, contains sweetmangos, ginger, honey and just a dash of ha-banero pepper. It’s great as a basting sauceon bacon-wrapped shrimp!

Pomegranate & Mango Chipotle Sauce,another gluten-free award winner and thirdbestseller in the company’s lineup, blendsantioxidant-rich pomegranates with sweetmango and spicy chipotle peppers, making agourmet sauce that is great on grilledchicken, roasted pork and baked fish.

Roasted Blueberry Chipotle Sauce, fourthbest seller, boasts plump, juicy, Northwest-ern blueberries blended with zesty chipotlepeppers, creating a taste explosion that’s per-fect over cream cheese or Brie, and adds ar-tisanal flair to grilled or baked chicken.

Fifth on the bestseller sauce list, CharredPineapple Bourbon Sauce turns any mealinto a tropical getaway. The hand-roasted,tropical pineapple and Tennessee bourbon

whiskey combo is great when used as a glazeon ham, or as a dessert sauce.

Smokey Mesquite and Sweet Heat Mus-tards, all salsas, all pie fillings, six out ofseven dressings, 11 out of 12 jams, four outof five appetizers, and 10 of the 16 Mom’sproducts claim the gluten-free mantra.

The number one selling Mom’s product,Mom’s Original Garlic and Basil SpaghettiSauce, is not only gluten free, but was namedOutstanding Classic of 2010 in the 38th an-nual sofi™ Awards from the National Asso-ciation for the Specialty Food Trade, Inc.The sofi Awards recognize the best in spe-cialty food and beverages and are a coveted

we thought it is a great way to deliver thesewonderful flavors.”

These unique flavors are great right outof the jar with tortilla chips or pita chips.Additionally, they are perfect for creatingincredible and sophisticated side dishes bytossing with rice, pasta or steamed veg-etables. A third salsa was created using thetropical Mango, combining mellowMango with feisty Habanero. This salsadoes not contain tomatoes. “Many MangoSalsas on the market today are traditionaltomato based salsas with added Mangos.We wanted the full-flavored Mango to be


Kaffé Magnum Opus has launched a newcoffee line that hearkens back to simplertimes. This distinct line, aptly named “Café1945,” features more than 270 different fla-vored coffees and straight blends in light,medium or dark roast. By creating this line,KMO has affirmed its commitment to bring-ing the highest quality coffees to resellers atprices designed for these extraordinary

KMO Coffee Launches New Brand ThatHearkens Back To Simpler TimesWhile Embracing Green Effort

economic times. KMO has a passion for cof-fee on every level and their uncompromisingstandards continue with the Café 1945 line.

This coffee speaks for itself. In fact, Café1945 won a blind taste test over three nation-ally recognized roasters and replaced GreenMountain on the shelves of a major super-market in Pennsylvania, which will sell an es-timated 50,000 pounds annually. Additionally,

this retailer will brew and serveabout 5,200 pounds of our ex-clusive Café 1945 varieties in itsin-store café annually.

With over 19 years in thewholesale coffee roasting busi-ness, KMO understands theneeds that arise out of economicadversity and environmentalchange. This is why they are inthe process of implementing anew coffee roasting method that will reducetheir carbon footprint by 80 percent. Thisnew method will drastically reduce air pol-lution and preserve natural gas supplies inthe most efficient and cost-effective way

possible while focusing on qualityof roasting. This in-plant changeis only one of the ways that KMOis committed to being a true busi-ness ally and friend to the envi-ronment for generations to come.

KMO is not only committed toroasting the highest qualitystraight coffee blends but also tothe development of proven rev-enue-producing flavored coffees

that comprise a large portion of their re-sellers’ sales.

For more information about KMO Cof-fee, visit www.kmocoffee.com or stop bybooth 6171.


“A collaboration of favorite Southern Treats”

Carolina Select Brands, LLC, covers thoseclassic Southern treats we all love, fromMoonPies to pecans. Mingo River Pecanshave been making pecans and specialty nutsavailable to wholesalers and specialty retailersfor generations. They offer a wide range of fla-vors and packaging to allow customers to pick

Carolina Select Brands, LLC:Mingo River Pecans & MoonPie Direct

and choose what works best for their stores,merchandising strategy and seasonal occasion.Their variety of sweet and savory pecan fla-vors are vast and sure to reach everyone’s tastebuds. Butter Roasted&Salted, Double DippedChocolate, Honey Crisp and Praline Pecansare among the most popular. They also sell inbulk! This is a great way to give retailers theability to choose from a variety of flavors to

committed to supplying wholesalers and re-tailers with the highest quality products andgifts and with courteous, professional service.Between their delicious products and com-petitive pricing, you can’t go wrong with thiscompany. These delectable southern stapleswill be sure to satisfy those from all regions.For additional information, please contact

Mingo River Pecans at 800-440-6442 or visittheir website at www.mingoriverpecans.com.For MoonPie Direct, contact 423-877-0592, visit their website at www.moonpie.com or stop by Summer Fancy FoodShow booth 1925.

Wind & Willow expands its legendary lineof Cheeseball Mixes with this summer’s newWhite Cheddar & Herb. TheWhite Cheddarreally comes through and, combined with thefresh taste of herbs, conjures up images of anEnglish cottage garden.

New From The KitchensOf Wind & Willow

Hot Dips are a hot new category fromWind & Willow, and the fifth dip to be in-troduced is Caramelized Onion & Pear. Thesavory flavor of caramelized onions marryperfectly with a hint of sweetness from thepears, for what the experts in the Wind &

Willow kitchens believe may just be the besthot dip to date.The latest additions to Wind & Willow’s

line of Baking Mixes are two new BrownieMixes. Double Fudge brownies are every-thing the name implies: rich, chocolatey,decadent. The Amaretto brownies are in-fused with just the right amount of amarettoto make them absolutely addictive. But that’sonly half the story: just add water and bake!The perfect fit for busy people who still want

a luscious, freshly baked chocolate dessert.As with all Wind &Willow products, the al-ternate recipes are worthy of attention them-selves. Try easy cookies like AlmondAmaretto or Peanut Butter Brownie Cups.With these new products, Wind &Willow

continues to lead in developing exciting newflavors. Contact them at 888-427-3235, onthe web at www.windandwillow.com or stopby booth 308 at the Fancy Food Show inWashington, DC.

Make the season jolly with all of Sweet ShopUSA’s yummy treats! No matter what time ofthe year it is, Sweet Shop is sure to have theperfect seasonal item for everyone. Their

Celebrate Christmas With TrufflesOn A Stick From Sweet Shop USA

skilled artisans customize special handmadetruffles, chocolate-coveredOreos, praline popsand truffles on a stick to fit any season. Therespecial personal touch makes a one-of-a-kind

design that everyonewill be sure to enjoy. ThisChristmas Sweet Shop has created Mr. andMrs. Claus truffle pops, which are actually adense dark chocolate center made with freshwhipping cream. They are then dipped inwhite chocolate. Next, each is hand-decoratedgiving them their very own personality. Theyaren’t just cute—they are absolutely delicious!Sweet Shop also offers decadently decorated

chocolate-covered Oreos that are sure tomakeanymouth water. These one-of-a-kindmaster-piecesmake the perfect little treats that are justoh so sweet. They are always top sellers andpractically fly off of the shelves each season.So go and indulge in all the yummy thingsSweet Shop USA has to offer. Visit them on-line at www.sweetshopusa.com and stop bybooth 1117 during the show.

Looking for a novel addition to a Mediter-ranean-themed basket? The Tuscan HerbCheeseball from Laurie’s Kitchen blends oftraditional Italian herbs, spices and a touch ofolive oil to create a delightful holiday favorite.OldWorld Spices & Seasonings is a family-

A Holiday Delight from Laurie’s Kitchenowned business of three generations’ experi-ence in the upscale gourmet food and season-ing industry. After 60 years of developingdelicious, homemade-tasting products and in-gredients for the dairy, deli, bakery and foodservice industries, the Jungk family decided to

bring its gourmet recipes right to the table forupscale culinary enjoyment. In 2000, OldWorld, under the direction of the Jungks’eldestdaughter, Laurie, produced its first line ofsoups, dips, cheeseballs, meat rubs and dessertsfor the specialty gourmet retail market place.Today, Old World’s gourmet products

have been expanded and refined to create thenew Laurie’s Kitchen line, named for Laurie

who passed away unexpectedly at the age of37. Our corporate chef and research team se-lect the finest ingredients from around theworld to offer the richest flavors, most health-ful ingredients and the best value to our cus-tomers. To view the full line of Laurie’sKitchen products, please visit or call cus-tomer service at 816-861-0400. And be sureto stop by booth 5441 to see for yourself.

fill in their own special packaging.MoonPie Direct offers an entire line of

MoonPie foods and merchandise. This his-toric cookie, consisting of marshmallowsandwiched between a soft graham crackercookie covered with chocolate or other fla-vors, has continued to prove its popularitysince 1917. Now, MoonPie Direct brings youa wide variety of MoonPie flavors and mer-chandise to offer to those who remember orjust enjoy this nostalgic treat.Year after year, Carolina Select Brands,

LLC has offered best sellers for gifts, enter-taining and personal enjoyment. They are

For 71 years, award-winning Mrs. Renfro’sSalsas has been providing its delicious andinnovative products at affordable prices.As solid market watchers, Mrs. Renfro’s

product line of salsas entertain consumerpalates of all heat levels, from the meek tothe hardcore. Varieties include fruity flavors

Mrs. Renfro’s Salsas: FlavorsFor All Tastes And Occasions

like Peach and award-winning Pineapple;sweet heat like Mango Habanero and Rasp-berry Chipotle; mild and medium flavors likeBlack Bean, Garlic and Roasted; and inno-vative flavors like Pomegranate and Tequila,all the way to the intense and extreme heatfound in Green, Habanero and Ghost Pepper,

its newest and hottest salsa. Ghost Pepper isnot only an award-winning salsa, it is also thecompany’s fast-growing new item in its 71-year history.With recipes right on the label, consumers

are encouraged to be creative cooks and ex-plore salsa as an innovative ingredient andmarinade to bring out the very best flavor infood, from snacks and hors d’oeuvres to tastydinner entrees.And by providing gourmet fla-vor at an affordable price, you’re able to enjoydeliciousmeals while getting the best value for

your money.For health-conscious consumers,and who is not these days, all Mrs. Renfro’ssalsas are gluten-free, fat-free and made onlywith natural ingredients.Mrs. Renfro’s Salsas are made by third-

generation, family ownedRenfro Foods in FortWorth, Texas. Its 30-itemproduct line of salsas,sauces and relishes are distributed through lead-ing supermarkets, gourmet food stores and giftshops in all 50 states, Canada, the Caribbeanand the UK. For more information, visitwww.renfrofoods.com or stop by booth 1708.

“Creators of Innovative Artisan Foods” theNapa-based natural food manufacturer Tulo-cay & Co, with five house brands have wonmore than 20 awards, including the covetedOutstanding Product and Product LineAwards from the National Association ofSpecialty Food Trade (NASFT). Napa isknown worldwide for its high-quality wines,so why did Tulocay & Co choose to producefood in this setting?Founded in 1993 with a single product—

etchedolive oil decanters sold towineries, hotels

Tulocay & Co Crafts High-Quality, AllNatural Products For Every Consumer

and private label customers—Tulocay & Comade a name for itself. The success of this busi-ness led to their first foray into food manufac-turingwith an array of dipping oils and flavoredvinegars for leading specialty food retailers.In 2001, Tulocay & Co took a significant

leap forward when it created the Made InNapa Valley brand, a line of high-quality, allnatural specialty food products. Enthusiasti-cally received by gourmet food lovers acrossthe country, the line was recognized as theNASFT Outstanding Product Line in 2004.

With the change in the economy, it be-came clear that there was a need for the samehigh-quality, all natural pantry products witha value component. But the unique flavorscould not be sacrificed in the process. Vine-yard Pantrywas created to meet the needs ofthe retailer looking for high-quality, value-priced condiments and sauces, but with aunique flavor profile.

March of 2010 marked the exciting re-launch of Kingslake & Crane Nature’s Har-vest Granola and Granola Trail Mix with itsfresh new look, name and flavors. The newname reflects the all natural, healthy ingre-dients used in the products, while the funpackaging highlights the ingredients, and theactive lifestyle associated with granola. In

taste tests with the national granola brandsKingslake & Crane Nature’s Harvest Gra-nola wins three to one.

Good Housekeeping Good Foodwas bornout of a partnership with Good Housekeep-ing magazine, a brand that has been deliver-ing good information and advice toconsumers for nearly 125 years. GoodHousekeeping knows the American con-sumer and their desire for healthy, flavorfulfoods that are reasonably priced. The pantrycollection is inspired by favorite recipes fromthe Good Housekeeping test kitchen. Eachproduct label features a 30-minute, triple-tested recipe and the Good Housekeeping



Stahlbush Island Farms is a real familyfarm in Oregon’s Willamette Valley. InAugust 1985, company founders Bill andKarla Chambers planted and harvestedjust two crops. Today, Stahlbush IslandFarms has become a diverse farm andfood processor with a commitment to thecustomer and sustainability. With a full

Stahlbush Island Farms ShowsCommitment To Sustainability

industrial, retail and foodservice line,Stahlbush can offer more than 300 prod-uct options. Along with their product di-versity, Stahlbush has a full R&D,custom-processing facility with the abil-ity to create unique products specificallyfor your needs.

With dedication to the customer,

type of packaging for their frozen retail lineof fruits and vegetables. This new biodegrad-able bag is the first of its kind for freezerpackaging, proving that Stahlbush IslandFarms continues to be a leader in innovation.

Stahlbush Island Farms is a real farm, ona real place, with a real family.

Twenty-five years after its founding, thefarm continues working to find innovativeways to care for the land while producinghigh quality fruits and vegetables. So pleasestop by booth 3313 to see how they can meetyour needs.

Gourmet News spoke with Liliana Dougan,founder of Nantucket Pasta Goddess, abouther growing start-up company.

GN: Tell our readers a little about your com-pany. What’s your main line of business?

LD: Nantucket Pasta Goddess is a gluten-free pasta company. We make fresh andfrozen gluten-free pastas, currently selling inthe northern New England area. I have beenmaking the pasta for about a year and havereceived excellent feedback from all mystores and clients. I wanted the pasta be moreauthentic and similar to the traditional pas-tas, so I developed a recipe that I believe re-flects this concept. After a few months oftesting recipes, I launched NPG at the 2010Nantucket Wine Festival―it was hugely

Talking To The NantucketPasta Goddess

successful, which en-couraged me to startselling at the localfarmer’s market. Aftera summer of selling outall my pastas everyweek, I decided to get awholesaler’s licenseand sell my pastas instores. I sold to my first

store in December of 2010. NPG productsare now being sold in 18 stores and growing.

GN: What would you say makes yourcompany unique?

LD: My pastas make the company unique,the gluten-free market is rapidly expanding,however, the specialty pasta segment has

room for growth. I guess it is the right prod-uct at the right time.

GN: What was the most significant event orseries of events effecting your company inthe past year?

LD: I think the most significant event wasthe incredible feedback I received from peo-ple who are gluten-free and had not eaten freshpasta in years due to their illness. It made merealize that I had something people really wantand need. I had one person come up to me andsay “I’ve been starving for years.” She liter-ally could not stop eating my ravioli. I hearthese stories every day from completestrangers. It fuels my desire to see my prod-ucts sold regionally and, eventually, nationally.

GN: What do you anticipate to be yourgreatest challenge in the year ahead?

LD: My greatest challenge is building thecompany. There are so many details to tend toand decisions to make. Fortunately, I sur-rounded myself by an amazing board with theskills and talents that I need to help make thisbusiness successful, and we are working veryclosely together to nurture NPG’s growth.

GN: What products do you see as beinghottest this year?

LD: I absolutely see gluten-free products asthe hottest products in the market. As moreceliac diagnoses are being made and morepeople have decided to eliminate glutensfrom their diet for other health reasons, Isee this market exploding. Large food pro-ducers are spending millions redesigningtheir packaging so it includes GF, compa-nies have developed the GF alternative tomany popular products. We are looking at

over 6 million people in the U.S.A. alonewho’ve been diagnosed. This does not takeinto account the undiagnosed and peoplewho have made this their life choice. It’s allabout supply and demand. There is a needfor gluten free products and the market isresponding to this need.

GN: Who are your target end-users?

LD: My target users are people who haveceliac or have been instructed to go glutenfree by their doctors. However, I have clientswho do not have gluten problems, yet theychoose to eat my pastas simply because ittastes great and it does not weigh themdown. So in the end, my target users are peo-ple who like a good plate of pasta.

GN: Tell our readers about your trade showobjectives, plans, products, promotions, etc.

LD: My objective is very simple. To giveNantucket Pasta Goddess and products asmuch exposure as possible.


LD: The pasta is exceptional, it has taken ona life of its own and growing in leaps andbounds. I have exhibited at two of NantucketWine Festivals and both times my samplingtable was the busiest and most popular. I’vehad people approach me and say “I’ve beenwaiting all year to have your pasta again,”my response to them is they don’t have towait a whole year any more.

For more information, call Liliana Douganat 508-494-5209, email [email protected], visit www.nantucketpastagoddess.com or stop by booth 2327B.

Stahlbush also has a strong commitment tosustainability. Stahlbush has created a deli-cate management system for all parts of thefarm including the water, soil, air andwildlife. The newest addition to the sustain-ability commitment is a biogas plant, the firstin North America. This plant produces elec-tricity from fruit and vegetable byproduct,and will be able to supply approximately1,100 homes, nearly double what the farmand processing facility uses in a year.

From biogas to biodegradable, StahlbushIsland Farms recently launched the newest

industry honor. “sofi” stands for SpecialtyOutstanding Food Innovation.

“With the health concerns that many havetoday, we are very proud to offer so manyexcellent products to those with gluten in-tolerances,” states Ashley Seelig, Directorof Quality Assurance/ Product Develop-ment. “It makes a world of difference tothose with such intolerances to have asource for great products―available to them

so conveniently through our website andthroughout the country in specialty, club andgrocery markets around the world.”

For a complete listing of all of Fischer &Wieser’s gluten free products, go towww.jelly.com/glutenfree. For more infor-mation on all of the fine Fischer & Wieserproducts, visit www.jelly.com, or contactJonathan Pehl, Director of Marketing andBranding, at [email protected] or800-369-9257. And, of course, be sure tostop by booth 5112.

Fischer & Weiser (Con’t. from p. 78)

Seal of Approval.Over 10 years Tulocay & Co has built an

impressive reputation for creating award-winning, high-quality, all natural condi-ments and pantry products. Each of its five

brands is designed to target a specific con-sumer. Retailers have the opportunity tolook to Tulocay for all natural quality pantryitems that fulfill the needs of their specificcustomers, at a variety of price points.

For more information, visit www.tulocayandco.com.

Tulocay & Co. (Con’t. from p. 78)

GOURMET NEWS www.gourmetnews.com � JULY 2011 � GOURMET NEWS

Cherry Pie Filling.

Texas Pit BBQ SauceTexas is known for its legendary barbecuejoints and Fischer & Wieser honors those tra-ditions with their authentic Texas Pit BBQSauce. They spent years sampling authenticpit barbecue and have formulated the perfectblend that pays homage to those smoke-houses and showcases a unique chile―thePasilla Chile―from the Oaxacan region ofMexico. This sauce is ideal for grilling.

Hibiscus &Ancho Chile Grilling Sauce

Fischer & Wieser has merged one of thehottest flavor trends on the market today,hibiscus with ancho chile to create a ver-satile grilling glaze. The smokey anchochile is combined with the sweet tangi-ness of the hibiscus flower to create aunique, smokey, sweet heat ideal forgrilling and baked meats.

Hatch Chile & Pineapple SalsaNative to Hatch, New Mexico, the hatchchile is a slightly milder version of ajalapeño pepper that is grown in limitedproduction on small farms throughout theHatch Valley. Fischer & Wieser has com-bined this unique pepper with pineapple and

Fischer & Weiser (Con’t. from p. 1) created a delicious sweet-heat salsa that isideal for dipping or topping grilled meats.

Almond & Cherry Jubilee JamPlump, juicy cherries are combined withhearty almonds to create one of the com-pany’s favorite jams. This delicious jamis versatile enough for breakfast pastriesand even dessert toppings with its sweet-tart finish.

Pumpkin Pie ButterTwo fall favorites, pumpkins and pecans, arecombined to create one unique spread. Fis-cher & Wieser’s Pumpkin Pie Butter is aclassic Southern staple with rich, smooth

pumpkin butter infused with bits of pecans.This spreadable delight is ideal for biscuits,pancakes and even ice cream.

Old Fashioned Cherry Pie FillingHomemade cherry pies have been favoritesat picnic, holiday and dining tables foryears. Fischer & Wieser has created the ul-timate, old fashioned cherry pie filling with-out the fuss! All you have to do is pour it ina pie crust and bake. It’s convenient and de-licious and can be used in pies, turnovers,tarts, cobblers, kolaches and more.

Discover your new favorite at jelly.comor booth 5112 at the NASFT Fancy FoodShow in Washington, D.C.

90

Before the introduction of high-yieldingrice varieties in the 1960s, Thailand hadabout 16,000 distinct rice varieties. Yettoday, according to experts at the UnitedNations Food and Agriculture Organiza-tion (FAO), only 37 are grown on a largescale and 50 percent of rice lands are cul-tivated to just two varieties! Where did allthat diversity in Thailand and other coun-tries go, and why is it important?

When it comes to rice biodiversity, thevalue is in the taste, cooking quality andhealth benefits. Take for example LotusFoods’ Forbidden Rice®, also called‘longevity’ or ‘tribute rice,’ reserved for theemperors to ensure their good health and

Eat Like An EmperorAnd Enhance Your Health

long life. Since introducing this wonderfulgrain to U.S. markets over 15 years ago,Forbidden Rice has become a staple inmany restaurants and households, appreci-ated for its roasted nutty taste and strikingplate presentation. Recently, it’s becomeclearer why Chinese emperors reserved thisspecial rice for themselves. Research re-ported in the fall of 2010 reveals that blackrice bran contains anthocyanins, which actas powerful antioxidants that have beenlinked to a decreased risk of heart diseaseand cancer, improvements in memory, andother health benefits. Other plants rich inanthocyanins include blueberry, cranberryand bilberry, acai and others.

“Just a spoonful of black rice bran[equivalent to 10 spoonfuls of cookedblack rice] contains more health-promoting anthocyanin antioxidants thanare found in a spoonful of blueberries, butwith less sugar and more fiber and vitaminE antioxidants,” said Zhimin Xu, Ph.D,Associate Professor of Food Science at theLouisiana State University AgriculturalCenter, where the research was carried out.

Thanks to Lotus Foods, you can eat likean emperor every day. Lotus Foods Co-founder and Co-owner Caryl Levine notesthat “Providing a market for heirloom va-rieties can contribute to their preservationas well as the rural communities in whichthey are still cultivated.” In a recent ac-knowledgment of Lotus Foods’ efforts topreserve rice biodiversity, the company re-ceived Honorable Mention for a major bio-diversity award by the Union for Ethical

BioTrade (UBET).Introduced for bulk, wholesale and food-

service in 2010, and about to debut in 15-ounce retail bags in 2011, Lotus Foods hasreceived nothing but raves for their Mada-gascar Pink Rice™, Volcano Rice™ andMekong Flower Rice™. Madagascar PinkRice is delicious, partially milled longgrain red rice with hints of cinnamon andclove. Volcano Rice is a colorful blend ofnutrient-dense brown and red rice grownon mineral-rich volcanic soils in Indone-sia. Reputed to restore vitality due to itshigh mineral and fiber content, it is theonly rice to be certified as Fair for Life bythe Institute for Marketecology (IMO).Mekong Flower Rice is a fragrant wholegrain from Cambodia that cooks upquickly, and will add flavor and nutritionto any rice dish. All of the packaged riceswill be certified organic.

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Gourmet News - Special Issue at the Summer Fancy Food Show 2011