Do you KNow
Stand out from the crowd DeFraNCo’s sPeCIaL aDverTIsING seCTIoN:
For advertising information call 520-721-1300 or esPresso seCreTs? Gourmet Marketplace
visit us on the Web at WWW.gOurmEtnEWS.COm fInd Out On PagE 14 SEE PagE 42
January 2009 n SPECIaL SHOW ISSuE
Health Expert Dr. Andrew Weil Backs Bissinger’s Handcrafted Chocolatier Rodelle Vanilla Welcomes Cocoa Powder
Lucini Italia’s Olive Oil Stays True To Its All-Natural Roots To Its Family Of Fine Baking Products
David Neuman, President of The following article originally appeared in the Chocolate or vanilla? Salt or pep-
Nov. 28, 2008 issue of Ladue News, a lifestyle and
Lucini Italia®, provides insight society publication in St. Louis, Mo. per? Ginger or Mary Ann?
into the brand’s relationship Thanks to Rodelle, at least
with Andrew Weil, M.D., and the Ken Kellerhals, President, one of these questions can be
shared belief that healthful and Bissinger’s Handcrafted Choc- answered, “Both.” The company
tasteful go hand-in-hand. olatier, talks about the company’s famous for its high quality vanilla
natural products and expansion. product line is launching a cocoa
GN: You just returned from a trip powder made from Ivory Coast
to Italy with Dr. Andrew Weil, By Meredith Boggess cocoa to compliment its vanilla
one of America’s foremost health and wellness experts. Ladue News, St. Louis, Mo. products. It’s scheduled to hit
What was the reason for the trip? grocery store shelves in Q1 2009.
LN: What makes Bissinger’s different from other “Adding cocoa was a natural progression for us,” says
DN: It was part of our ongoing relationship with Dr.Weil. chocolate companies? Joe Basta, Vanilla Vice President. “We’ve been providing
Continued on PagE 30 Continued on PagE 30 Continued on PagE 30
Jardine Foods Provides Consumers Infuse Your Cocktails With Straus Organic Dairy Continues
With All-Natural Products Tea Forté’s Products Growth Despite Recession
Jay Kemper, President and CEO, Peter Hewitt, founder of Tea Straus Family Creamery, the first certi-
Jardine Foods, highlights the Forté, discusses the company’s lat- fied organic dairy west of the Mississippi,
company’s products, distribution est product, Cocktail Infusions, as continues to see strong sales growth in the
and what sets them apart from well as the unique products that Natural Channel with its line of organic
other companies. offer consumers a one-of-a-kind tea dairy products including cream-top milk,
experience. European-style yogurt, European-style
GN: Tell our readers a little about your company. What’s butter and ice cream. In particular, the
your main line of business? GN: What was your inspiration cream-top milk sold in glass bottles and
for Tea Forté? European-style yogurts continue to surge.
JK: We are the producer and marketer of the all-natural Straus Glass Bottle Milk, sold in returnable bottles, is
D.L. Jardine’s Super Premium gourmet salsas, barbecue PH: My original vision was modest—just to reinvent the increasingly popular among consumers seeking to mini-
sauces, marinades and chili mixes. We also produce and entire tea ceremony, a centuries old tradition! I wanted mize their carbon footprint. Straus estimates that in 2008
market a variety of complementary categories such as hot to bring fresh inspiration to a category with a long, rich alone, its glass bottle consumers prevented approximately
Continued on PagE 29 Continued on PagE 28 Continued on PagE 28
OOBA: The Innovative Sparkling Fischer & Wieser Specialty Foods: Partners Offers A ‘Tasteful’
Hibiscus Beverage Makes A Splash Family Company Holds Values Cracker That Is Delicious,
On Retail Shelves Nationwide Through Decades Of Growth Gourmet And Affordable
OOBA is a remarkable new spar- Fischer & Wieser Specialty Foods, Inc. is celebrating 40 These award-winning crackers and crisp-bread style
kling beverage with the ancient years in business. crackers are priced from only $2.79 to $4.29 a box, and in
healing power of hibiscus. This “We are a gourmet food company that grew out of a this economic climate, we are all looking for value, quali-
modern, healthy, one-of-a-kind peach orchard,” says Case D. Fischer, President and CEO ty and taste. With these crackers you can have it all. They
product offers consumers a of Fischer & Wieser Specialty Foods. “Everyday of the are all natural, kosher certified and made with home-
refreshing new beverage choice past 40 years we have celebrated our best moments in made ingredients like the freshly roasted garlic, which
that delivers big on flavor. business. It is blessing that we have been able to main- creates Partners delicious Roasted Garlic and Rosemary
Designed with a wide range of tain our values and our business in a varying economy— Wisecrackers. Partners’ product line offers crackers to
customers in mind, it’s a truly a blessing and a challenge.” make everyone from the connoisseur entertainer to the
delicious and functional beverage—something that is Case admitted that over the years things have come afternoon snacker satisfied with their purchases.
rare in the marketplace. OOBA is a healthier alterna- along that have made Fischer & Wieser reinvent itself. Partners, a tasteful choice company, features all natu-
tive for traditional soda drinkers. But because of its “It is easy to want to change with every gust of wind,” he ral artisan style flat breads and crackers with flavors that
Continued on PagE 25 Continued on PagE 30 Continued on PagE 29
4 SHOW nEWS www.gourmetnews.com January 2009 gOurmEt nEWS
Forever Cheese sources Sisters’ Gourmet brings
quality products, adds the family’s favorite
exceptional new items recipes to your kitchen
Forever Cheese sources unique, excep- believes that this combination, along with Lisa sorensen, President of sisters’ Gour- that we can per-
tional quality cheeses and specialty their philosophy, sets them apart from the met, discusses the company’s expansion, sonally know all
foods from Italy, Spain and rest of the importers in the strengths and new products rolling out here of our customers.
Portugal. They started with marketplace. at the show.
the Pierluigi’s family’s Fulvi A great part of their suc- GN: What are
Pecorino Romano, one of the cess is in the way they source GN: Tell us a little about your company some of the
rarest to be produced in Lazio; products. Forever Cheese has and how you started. strengths of your
and they branched out to oth- their finger on the pulse of company?
er unknown treasures from the countries with which they Ls: About 14 years ago, my sister Suzy
Italy and then pioneered Spanish cheeses work. Their track record has shown great and I started selling handcrafted items Ls: All of our
and accompaniments. Forever Cheese’s success with many of the products that in gift shops and craft shows. Our cookie recipes are family
goal has been to take the time to intro- they have chosen to introduce in the mar- mixes started as an extension of that idea favorites and have
duce products representative of the coun- ketplace. People look to Forever Cheese to in my kitchen. We never intended on hav- withstood the test of time, so we know
tries they’ve chosen to highlight. Not only continually invigorate product selections ing a gourmet food business, but they sold they will work for our customers. We use
do they focus on product uniqueness and with their newest, most exciting finds. so well and it just grew very naturally. We only the best quality ingredients that you
quality, they also focus highly on their This year may be one of a few challenges. have intentionally tried to grow very slow- would use in your own kitchen.
service to the customer. Forever Cheese Continued on PagE 29 ly and keep the business small enough Continued on PagE 24
gOurmEt nEWS Januaray 2009 www.gourmetnews.com SHOW nEWS 5
Azar Nut Company offers full line
of specialty nuts and nut mixes
65 West Commercial Street #207
Portland, ME 04101
After 100 years experience with Azar is introducing two specialty flavor profiles developed by proprietary ingredients for many
award-winning foodservice nuts nut lines: Gold Label (seven tra- Chef James Brisson, Azar’s CIA well-known restaurant chains.
207-775-2372, ext. 12
and dried fruit, Azar Nut Com- ditional nut offerings packaged trained culinary professional). Working hand-in-hand with
pany has expanded its horizons in re-sealable cans) and Flavor For several years, Azar companies who directly serve
to include specialty nut products. Sensations (five cutting-edge Nut Company has developed Continued on PagE 32
Lee M. Oser
1877 N. Kolb Road
P.O. Box 1056
Tucson, AZ 85715
New England & Canada
207-775-2372, ext. 11
Pacific Region & Mountain
3388 S. Centinela Ave., Suite 22
Los Angeles, CA 90066
Midwest & East
NY, NJ, PA, CT, RI, WV, VA, DC, DE, MD
55 Scenic Dr.
Hastings-on-Hudson, NY 10706
PrOduCt WraP-uP & CLaSSIfIEd
P.O. Box 30520
Tucson, AZ 85751
Lee M. Oser
6 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
California Olive Ranch launches
COR will ship each of
its EVOO varieties in this
new packaging, Olio Nuovo
Arbosana and its propri-
etary EVOO blend.
ally, COR certified extra
Revolutionary New Food Service Packages Fancy Food Show. virgin olive oils are gen-
California Olive Ranch (COR) has intro- The improved design, with 100 percent erally priced lower than
duced two new packages for its award- nitrogen flush, preserves the oil freshness other branded products
winning, certified extra virgin olive oil and flavor consistency, while increasing of comparable flavor and
(EVOO) designed specifically for the the shelf life of the oil up to a year. value. The five-gallon size
foodservice industry. The new packaging is six percent more is priced at a seven percent
The innovative technology utilizes the compact for easier storage and lower- advantage compared to the
wine industry’s bag-in-the-box design per-unit shipping costs. It boasts an 2.5-gallon size.
wherein the bag collapses as the olive improved spout design that virtually
oil is dispensed preventing oxygen from packaging for extra virgin olive oil. eliminates drips and waste. Package labels It’s Like Enjoying
coming in contact with the oil. Available originally in a 2.5-gallon size, were also redesigned to be 100 percent Liquid Olives!
California Olive Ranch is the first and COR is introducing their five-gallon size UPC scanable and meet all federal food For the first time in its
only U.S. olive oil producer to use this with the identical technology here at the label nutrition requirements. Continued on PAGE 25
Flaxseed oil & flax: The Premium Gold
proprietary True Cold Milled® flax flour
Not only are the Miller’s passionate
connection for healthy living
about their farm, but due to an illness that
affected one of their own family members,
they have a deep interest in alternative
and natural living. This created an oppor-
From the rolling plains of central North stuff! Premium Gold Flax Products is a Miller Family Farm is one of the largest tunity that was able to connect an already
Dakota there is a flax company with a company that came to being from a fifth flaxseed growers in the USA. This allows established farming operation with a new
mission to educate and prove that natu- generation, 104-year-old family farm that them to provide the best flaxseed possible and very important passion for natural
ral ingredients can be easily incorporated knew they had a lot to offer. Hailing from for their customers, along with plenty healthy living, and thus Premium Gold
into your daily routine; and their exper- the prairies of North Dakota, the No.1 flax of options whether you are interested in Flax was born. Due to their location and
tise is flaxseed. Talk about knowing their growing region in the United States, the their retail line of products or their unique Continued on PAGE 32
GOURMET NEWS JANUARY 2009 www.gourmetnews.com SHOW NEWS 7
Hammond’s Candies Pepper Creek Farms &
showcases new Bella Vista Farm is at
products & packaging the organic forefront
at Fancy Food Show Pepper Creek Farms is a family-based
business founded in 1984, which origi-
nally produced eight products sold local-
organically. They insist on using only
certified organics that are nurtured and
packaged without the use of synthetic
Since 1920, Hammond’s Candies has a nutmeg-flavored ly. However, due to their award-winning chemicals including pesticides, herbicides
worked to please retailers. This year is no cane with golden flavors and small batch concept, they now and fungicides. Farmers and processors
exception with new products, flavors and brown striping. produce more than 155 different products that are certified organic have their pro-
updated packaging. Hammond’s is distributed worldwide, and they are dedi- cedures verified by an independent orga-
Cocktail Sticks, the new rage in the also producing two cated to quality control in every aspect of nization and meet or exceed a rigid set of
Hammond’s Candies line are soft sugar new wine-themed their production. Extremely selective with defined standards.
candies that complete your martini or canes to its line up their fruits and vegetables, they choose Bella Vista Farm offers a variety of deli-
mixed drink by adding a touch of flavor. this year, Cham- only the freshest, ripest available, allow- cious jam flavors that brings out the true
Not only do they add flavor, but you can pagne and Red ing them to produce a special product for taste of organic freshness. Using only 100
sip your martini through the stick. These Wine. Hammond’s a very discriminating palate. percent fully-ripened organic fruit, organ-
bright colored candies come in sour apple, expects the canes to do well in wine shops Choose from flavor-packed Pepper Jel- ic evaporated cane juice and natural pec-
lemon lime, fresh mint and pomegranate. and specialty stores. “We’re really focus- lies, Red Pepper & Carrot Relish, Joycie’s tin, they hand cook each recipe in small
“They add a new twist of flavor for your ing on improving and promoting our best Spicy Beets, creamy Gourmet Honey Mus- copper kettles to preserve the color, tex-
cocktail; they will complement today’s products,” Schuman adds. tard, award-winning salsas and sauces, six ture and flavor and ensure superior qual-
most popular drinks,” says Andrew Schu- Already popular Cocoa Stirrers are get- great-tasting Dip Mixes, Premium Pep- ity. Bella Vista Farm guarantees freshness
man, President of Hammond’s Candies. ting some fresh flavors. This candy stick percorns and Gourmet Sea Salt, Cocktail and quality in all their products! Products
Other new innovations at Hammond’s melts right into your hot beverage, add- Mixers and Rim Dippers, Gourmet Cocoas are packed in handsome wooden crates,
include adding two new flavors, pear ing flavor and sweetness to your coffee or and a wide assortment of Sprinkles for and they’ll handle all the details of pack-
and pomegranate, to the all-natural line cocoa. This year’s assortment will include every occasion. aging and shipping, including enclosing a
of lollipops and candy canes. In addi- Vanilla, Chai, Cherry and Peppermint. Bella Vista Farm is the organic divi- gift card with your message.
tion, Hammond’s will release a limited- For more than 75 years, Hammond’s sion of Pepper Creek Farms and feels Pepper Creek Farms and Bella Vista
edition candy cane specifically for 2009, Continued on PAGE 28 very strongly about farming their land Continued on PAGE 28
8 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
The hunt is on: Madelaine creates a whole
new way to have fun with chocolate!
The Hunt Is On!™ is a new, proprietary line player to hunt for the next reward until Halloween, 16 bunnies and eggs for case pack is sure to sell out quickly.
of chocolate games created and all 16 pieces of chocolate are Easter. Designed to be played alone A privately-held company based in
developed by Madelaine Choco- discovered. Hence the line of (keep all the chocolate for yourself) or Rockaway Beach, N.Y., Madelaine Choc-
late Novelties, Inc. A brand new chocolate games has been aptly with friends (share the goodies), these olate Novelties has earned its reputation
concept in seasonal confection- named The Hunt Is On! interactive chocolate games are sure to as a manufacturer of gourmet chocolate
ery, these interactive chocolate Haunted hunt™ (item num- delight kids of all ages, so it’s a won- novelties by using premium chocolate
games are a twist on the tradition- ber 92057) and egg hunt™ derful family activity. Of course, the made in the U.S. and the highest qual-
al Christmas advent countdown (item number 98057) are the hunts can be given as party gifts to be ity ingredients available. Madelaine also
calendars. Instead of looking for first in this series of unique played at the party or enjoyed after all features an extensive line of panned
numbers from one to 24, play- “hunts” for every season and the guests have gone home. Delivered products—chocolate and candy coated
ers have to solve rhyming riddles every day. Each beautifully- in shelf-ready displayers that hold 10 nuts, fruits and specialty centers. In
hidden behind each door to discover the designed package features 16 assorted games each, the small footprint fits eas- addition to a roster of customers that
chocolate rewards. One riddle leads the chocolate rewards: 16 characters for ily in any retail location and the small Continued on PAGE 10
Boyajian introduces new items:
offers a sweet, aromatic flavor with mild
heat, while Habanero Oil has a robust
flavor with intense heat. Both hot oils
hot oils, dipping oils and vinegars
answer a growing demand for spicy
cooking and finishing oils, infused with
real peppers, not extracts or flavorings.
The Dipping Oils, a new category for
Boyajian Inc., longtime makers of specialty three bread dipping oils and two vinegars. We taste every batch to ensure quality.” Boyajian, feature Italian Herb Dipping
foods including infused oils, vinegars, Asian “Our new products are the result of cus- New hot oils include Jalapeno Oil (pure Oil, Herbs de Provence Dipping Oil and
oils, pure citrus oils and natural flavorings, tomer feedback and market trends,” says olive and extra virgin olive oil infused Moroccan Blend Dipping Oil. All three
will roll out new items here at the Winter company President John Boyajian. “And, with jalapenos) and Habanero Oil (pure have a pure olive and extra virgin oil base
Fancy Food Show. New offerings under like the rest of our line, these products are olive and extra virgin olive oil infused and are loaded with herbs and spices. The
the Boyajian brand include two hot oils, all-natural and made here in our plant. with habanero chilies). Jalapeno Oil Continued on PAGE 28
10 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Gourmet Stalwart, Lucini Italia, continues
to bet on top shelf ‘Extra Virgin’
Much like the vodka business, each year health “buzz” of extra virgin olive oil. with better ones to slip past the technical properly referred to as the peppery finish,
countless new brands enter the extra vir- Well this year things are going to get benchmark. This shouldn’t really matter which is used to evaluate the quality of the
gin olive oil trade. From small esoteric interesting because the law in California because, again with the vodka analogy, olive harvest, the process and the freshness
Mediterranean brands trying to get in changed. “Extra virgin” olive oil is now a people can taste the difference between a of the oil (remember age is a bad thing).
on the action to iconic U.S. brands like legal definition based primarily on an acid- top shelf version and a lower tier industrial In 1998, Lucini Italia introduced Premi-
Crisco™, everyone seems to like the idea ity level of 0.8 percent, making it slightly version…it’s all in the burn. Well actu- um Select Extra Virgin Olive Oil® to the
of a premium priced oil that leverages the more difficult to blend lower quality oils ally, in the case of extra virgin olive, it is American market and set the bar for extra
virgin. Since, Lucini® has grown to domi-
nate the super premium category, become
the celebrity chef favorite (without any
sponsorship deals) and has continued to
educate consumers that extra virgin olive
oil can be the only oil they need (and not
‘olive oil’ or ‘light’ versions). In 2008,
Cooks Illustrated magazine picked Lucini
as the “top recommended” brand.
Interestingly, this year, Lucini Italia has
decided to introduce something novel,
a less familiar option–infused extra vir-
gin olive oil. Why? For a company that
has dedicated the past 10 years convinc-
ing Americans to scramble their eggs
with extra virgin olive oil! According to
David Neuman, company President, it is
“to highlight the capability of extra virgin
olive to carry flavor and offer people new
entry points into the brand. Some consum-
ers continue to think that if they are not
cooking Italian they don’t need an extra
virgin. This is simply not the case. We
want to inspire people to bake pound cake
with our Delicate Lemon™ oil or to sauté
Thai noodles with the Fiery Chili™ oil. It
is about providing new inspirations.”
The four flavors are Delicate Lemon,
Robust Garlic, Tuscan Basil and Fiery Chili.
All are 100 percent natural and produced
over the course of a 28-day artisan infusion
process using Lucini Premium Select Extra
Virgin Olive Oil. Made with the purest essen-
tial oil from fresh lemons, fresh basil and fresh
garlic, only aromatic flavor is transferred to
the extra virgin. No water or potentially
contaminating particulates are used. This is
completely a 100 percent natural, super pre-
mium extra virgin olive oil, except now with
an additional flavor dimension.
As they begin to hit specialty stores they
have also begun to gain praise. The food
critic Phil Lempert, the “supermarket guru,”
gave the Tuscan Basil oil a glowing review.
Purists among us may find it hard to under-
stand, but just think back to the first martini
you ordered with a top shelf infused vodka…
more of good thing is always a good thing.
They must be tried! For more informa-
tion, visit Neuman and his team at booth
1447 or www.lucini.com.
Continued from PAGE 8
includes chocolate, gourmet, specialty
shops and many fine department stores
throughout the country, Madelaine has
been at the forefront of high volume
co-manufacturing for industry-leading
brands and also serves the high-end
private label market. All Madelaine prod-
ucts are certified Kosher (dairy). The
entire Madelaine selection can be seen
online at www.madelainechocolate.com.
For more information, stop by
GOURMET NEWS JANUARY 2009 www.gourmetnews.com SHOW NEWS 11
Lesley Elizabeth’s World Harbors has
seasoning blends it all: zest, fun and
combine flavor, affordability
gusto and quality Visitors in search of the most global
variety of flavors at this year’s Winter
Fancy Food Show, and the most afford-
Are you ever frustrated making a wine dips and fresh salsas is quick and sim- able, should stop by World Harbors, Inc.
list selection or contemplating a pur- ple with products for Black Bean Dip, (booth 4844), where the leading specialty
chase at the wine shop, attempting to Salsa Verde, Pico de Gallo and Chunky food brand in the sauce and marinade cat- crisp and distinctive classic New England
match the wine with the meal? This is Guacamole. Other popular products egory is featuring products from its three flavors of apples and maple together in a
the same as opening your cupboard at include Sundried Tomato Pesto and popular brands, Buccaneer Blends™ (new sauce perfect for any meat.
home, seeking that “just right” com- Basil Garlic Pine Nut Pesto. These two to market this year), World Harbors® and • Fra Diavlo BBQ Sauce ‘fires the grill
bination of herbs and spices to make dry mixes are completed by adding Acadia Naturals®. and warms the soul’ with a full-bodied
a dish or meal extra special. When it olive oil and water to create a fresh and With the introduction of Buccaneer and spirited combination of five spicy
comes to creating a complimentary simple pesto, ready to toss with pasta or Blends—the new barbecue and steak peppers.
blend of herbs and spices, let Lesley add to your favorite recipe. Internation- sauce line—World Harbors has made it • Honey Mango BBQ Sauce brings the
Elizabeth do the work and you will get al seasoning selections include Herbes even easier, healthier and more exciting tropical flavor of the Caribbean to the
the praise. de Provence, Bouquet Garni, Moroccan to cook for family and friends. The dual table with delicious mango, tangy ginger
Lesley Elizabeth Inc. has 20 years of and Greek seasonings. sauces and marinades, which feature the and sweet honey.
experience selecting and combining herbs As an added benefit, many of the sea- distinct and tasty flavors of the Caribbean • Mesquite BBQ Sauce takes you to the
and spices to produce seasoning blends soning blend items produced by Lesley and North America, are inspired by the Deep South with its rich and smoky out-
to enhance everyday meal preparation. Elizabeth are low in sodium or you can sense of taste and adventure of the origi- door BBQ flavor.
These blended herbs and spices have choose from six no-salt seasonings. nal Buccaneers, who were among the first • Pirate’s Original Steak Sauce is a
resulted in more than 30 varieties of sea- The same techniques are used to blend BBQers to grill beef and pork: blend of red, ripe tomatoes and sweet
soning blends. herbs and spices to be added to extra vir- • Sticky Rum BBQ Sauce is a one-of-a- fruity raisins combined with the tartness
This continually expanding assort- gin olive oil, grape seed oil or blended kind, sweet taste of brown sugar, allspice of oranges, limes and tamarind.
ment of seasoning blends includes inter- oils to make more than 20 varieties of and rum. • Swashbucklin’ Spicy Steak Sauce
national and regional favorites. Making Continued on PAGE 32 • Apple Maple BBQ Sauce features the Continued on PAGE 26
12 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Dairyfood USA, Inc. Sneak a peek into what
offers quality, the public will find in
shelf-stable cheese America’s stores tomorrow
For more than 50 years, Dairyfood USA, from naturally smoked cheeses to cheese In 2008, Natural Products Expo West/Sup- nutrition bars, dinner rolls and desserts.
Inc. (formerly Stauffer Cheese/Lacto- dips and spreads, the entire line can often plyExpo was named one of the 50 fastest- • Healthy omega-3 fats: from capsules and
prot USA, Inc.) of Blue Mounds, Wisc., be mistaken for a natural product. growing trade shows in North America culinary oils to breakfast and dinner foods.
has been producing high quality, shelf- Dairyfood USA, Inc. features their by Tradeshow Week magazine. This year • Exotic ingredients and novel flavors:
stable cheese products for the specialty onsite Research & Development Labora- the trade show will feature more than from ‘Superfruits’ mangosteen, goji berry,
food industry. The company’s history tory, giving them the versatility to cus- 3,200 exhibits from over 1,900 companies yumberry and acai to yerba mate.
dates back to 1950 when Alex Stauffer tomize and formulate products to their showcasing the latest products in natural • Healthy kid-sized foods: drinks, snacks
began production of highly unique, customer’s specifications. Their research and specialty foods, healthy ethnic foods, and everything in-between.
shelf-stable cheese components in the team is constantly exploring and striving organics, health and beauty, natural living, • Probiotics: conveniently packaged in
U.S. Throughout the years, the compa- for product improvement in addition to beer, wine and spirits, and pet products. shots, drinks and bars.
ny’s product line has evolved and taken developing items that run parallel to the “Each year, Natural Products Expo
on many shapes and flavors. Stauffer latest trends. Combining new technol- West gives a sneak peek into what the Education starts Thursday, March 5 with
Cheese was the first cheese company in ogy with old world processes has been an public will find in America’s stores tomor- the Fresh Ideas Organic Marketplace, an
the U.S. to offer beautifully packaged excellent recipe for producing only the row,” says Fred Linder, President of New event set in an outdoor farmers’ market
foil cheeses, links and bars in a shelf- highest quality of shelf-stable cheeses. Hope Natural Media. atmosphere for buyers of certified organic
stable format…all offering a 12-month Stop by booth 1245 and feel free to Occurring at the Anaheim Convention products, as well as the all-new Eco Bazaar
self life. Today, Dairyfood USA, Inc. give their items the taste test. While you Center, March 5-8, the event will feature highlighting eco-fashion and green living
produces more than 300 different fla- are there, pick up their most recent Gift thousands of new natural, organic and products. Peter Sagal host of NPR’s “Wait,
vors and packaging variations for a vari- Food Component Catalog, featuring healthy products from the following cat- Wait…Don’t Tell Me” will host a keynote
ety of markets, including gift, snack, not only their award-winning cheeses, egories to help your business grow: panel of industry leaders Saturday, March 7.
transportation and retail. but more than 300 other gourmet food • Gluten-free: breads, brownies, cereals, Registration for qualified retail buyers, bro-
The appeal of Dairyfood’s shelf-stable products as well. pastas and snack foods. kers and distributors is free until Jan. 30.
product line is the fact that they have all For more information, visit • Certified Fair Trade: personal care prod- For more details on Natural Prod-
of the characteristics of natural cheese, www.dairyfoodusa.com or www.gift ucts, rice, teas, chocolate, snacks and coffee. ucts Expo West/SuppyExpo, visit www.
especially in taste and texture. Ranging foodcomponents.com. • Whole and sprouted grains: pizza, expowest.com.
14 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
If you’re looking for Premium tea business
DeFranco’s Espresso remains strong
Secrets, visit booth 3219 despite continued
DeFranco’s Espresso Secrets® is a line of all
natural, single-origin luscious dark choc-
olate confections married to rich espresso
delight. Only the best beans are selected
and roasted sufficiently to insure a textual
distinction between the bean and choco-
coffee. The simple concept driving the late, representing the epitome of this When talking about micro-brew beers, most paper and cardboard to add to their range
company is to use only the finest avail- classic combination. The delights are of us probably do not think of tea; two leaves of loose teas and tea pots. “Every day we
able coffee and chocolate ingredients to packaged in a 50 gram, specially sealed and a bud tea company’s Richard Rosenfeld get more inquiries for loose tea,” says Jen
manufacture products that are both sin- box to ensure freshness. does. “Even when times are tough, you are Hensley, the company’s Customer Service
fully rich and healthy. DeFranco’s Espresso Secrets product line not going to trade in your Fat Tire Amber Supervisor. “It is the most economical
The flagship item, DeFranco’s Espresso is produced by Chocolate Fantasies Inc., Ale for a Bud,” he says. Tea, according to way to enjoy premium tea.”
Secrets, is a 12 gram, 55 percent dark an American corporation. The ingredients Rosenfeld, runs parallel to this. “Our busi- Organic is still a key word in the tea busi-
chocolate cup containing the “Secret”—a are all natural and of Colombian single ness has continued to grow across all chan- ness. “You must have a strong organic offer-
liquid center of real Colombian espresso origin. They are made from the abso- nels, even in the past few months.” ing,” adds Pilakowski, “consumers continue
coffee. This delicious lute finest cacao and cof- two leaves and a bud tea company is searching out well-priced organic products.”
confection is a perfect fee beans available on the a four-year-old company that has built a “Everything we add to the line now is
complement to a meal or planet. The manufactur- market niche for itself in the crowded tea organic,” says Hensley.
as a treat for the choco- ing process is controlled category by focusing solely on premium With so many choices in tea, it seems
late gourmand. Since real from the fields to the fac- teas. They are especially known for their difficult for a retailer to decide on what to
coffee is used, it is a per- tory to guarantee premi- Whole Leaf Organic Tea Sachets. “Tea carry. A “Good–Better–Best” range with
fect energy booster in the um quality. sachets are probably the fastest growing an eye towards each of the sub-categories
office or at home. The The company is dedi- sub-category,” says Kent Pilakowski, the is the company’s suggestion. “Certainly
product is sold as a three- cated to the high art of company’s Director of Sales for Grocery you need your basic tea bags, but a store
piece package, a 13-count combining, in an exqui- and Natural. “They offer a great way for also needs better tea and premium tea to
shared consumption bag site taste sensation, rich the consumer to enjoy a full leaf tea expe- draw today’s tea consumer.” A basic range
or as individual pieces in a espresso coffee and dark rience with the convenience of a tea bag.” includes the “must have’s”: Breakfast tea,
counter display jug. chocolate. This marriage Tea sachets are certainly a growing Earl Grey and Jasmine (the company’s
DeFranco’s Espresso Secrets Bar™ is a of traditional flavors creates a candy that market. Tea brands at all levels of the best-seller); Green tea; a range of Herbal
decadent, 65 percent dark chocolate single- is hard to resist. Beyond the luscious taste, market are following the lead of compa- Teas or Infusions; and specialty teas such
serving, 12-gram solid bar that is infused the health benefits of both dark chocolate nies like two leaves in offering tea sachets. as White Tea and Red Tea (Rooibos).
with finely ground espresso coffee bean and coffee have been widely reported. Even industry giants like Lipton now offer The most important thing, according
bits. This delightful combination is at once The medical press has long viewed both some range of higher priced tea bags. And to Hensley who interacts with consumers
savory and rich, and contains naturally of these ingredients as powerful anti- consumers are reluctant to “trade down” every day, is a super-high quality product.
occurring flavonols and caffeine. It is sold oxidants, virtually a health food. DeFranco’s once they have gotten a taste of a better “We get ‘love letters’ and phone calls dai-
as a five-bar package for the convenience Espresso Secrets lines of products represent product. This follows trends in other cat- ly. Folks have tried our tea in a café and
of the consumer. Again, the ingredients are the best of gourmet treats and they are, at egories including beer. can’t live without it. They are looking for
all single origin and all natural. the same time, delicious and healthy. two leaves and a bud also sees growth retailers who carry two leaves.”
DeFranco’s Espresso Secret Beans™ For more information, stop by in loose tea. Loose tea sales are up signifi- There’s a saying—“life is too short for cheap
is a dark roasted espresso coffee bean Espresso Secrets booth 3219, or visit www. cantly and the company will launch a new beer.” Well, it may be the same for tea.
enrobed in a 59 percent dark chocolate espressosecrets.net. line of eco-friendly “non-tin tins” made of For more information, stop by booth 2901.
16 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Starr Ridge is back as Satisfaction guaranteed:
Urban Oven, award- surrender to Chocolates
winning recipe returns VALOR & savor tradition
with new delights Steeped in tradition, value and quality,
Chocolates VALOR combines excep-
tional tastes and aromas into their
pleasure. Bite after bite, Chocolates VALOR
releases pleasure, one that’s enriched with
emotions, an “adult pleasure.”
When Starr Ridge disbanded in early “For those familiar with Starr Ridge, exquisite chocolate. Celebrating its 125th anniversary in
2008, Gene Williams, founder of Urban there’s an immediate recognition in the More than a company, Valor’s legacy 2006, Chocolates VALOR products range
Oven and former Starr Ridge production taste and texture of our crackers,” says encompasses family and a passion unlike from chocolate bars to drinks. Taza To Go,
manager, realized there was a major void Linda Anne Marty, Urban Oven repre- no other for chocolate, thus making the the company’s premium drinking choco-
left in the gourmet cracker market. sentative and long-time colleague. “The Valor family the leading chocolate manu- late is made from flavors of the taza bar.
Armed with his experience from Starr response has also been amazing by those facturers in Spain. Sold all over Spain and No preparation is needed when wanting a
Ridge and rights to the award-winning who are new to the brand. The level of exported to more than 30 countries world- soothing cup of this chocolate favorite.
recipe, Williams launched the Tempe, quality that goes into our crackers makes wide, Chocolates VALOR surpasses luxury, Ready to drink, Taza To Go can simply
Ariz.-based Urban Oven last June. The all the difference.” giving indulgers pleasure—but not just any Continued on PAGE 29
company currently produces five gour- Williams and Marty have also zeroed
met cracker products including, Classic in on enhancing the customer experience
The art of natural
White, Olive Oil, Rosemary Parmesan, by offering flexibility in ordering and
Asiago and Lemon Black Pepper. payment options. To ease the ordering
Not wanting to disappoint the cult- process and accommodate a variety of
status following Starr Ridge had garnered, he end-users, Urban Oven offers bulk, cater-
worked to keep the recipe intact. While the ing and foodservice ordering, as well as
crackers mirror Starr Ridge’s unique, slight- payment terms and mixed-case options.
tasted this good
ly thick texture and bold flavor, Williams The business model has proven success-
was determined to make a few improve- ful for the duo so far and they have already
ments. He experimented with higher-quality made a name for the company in several
ingredients and slight level changes until he national and international markets. Since
found a recipe that increased shelf stability establishing last June, distribution has Caramoomel Products Inc. was found- and married Alex Dudka. There they
without compromising the flavor customers grown to 700 retail clients, adding, on aver- ed in 1990 by Antonia and Alex Dudka founded and ran a successful organic
had grown to love. age, 125 new clients each month. using traditional family recipes to cre- poultry and vegetable farm which had
“We wanted to capitalize on the success “We’re continually looking to expand ate a selection of tasty gourmet snack two retail outlets in Buenos Aires.
of Starr Ridge, but also focus on improving our reach in the gourmet markets and spreads. All fruits and vegetables used In Canada, they found success again
the product,” Williams says. “We made it looking forward to the continued, steady in these very popular treats are grown with Caramoomel by adapting recipes
our mission to shift the focus back to the growth ahead,” Williams says. on their farm. handed down from past generations to
customer and use only the highest-quality Williams, though he exhibited under Antonia, the company’s main fine food create wholesome spreads and sauces.
ingredients. It’s this attention to detail the Urban Oven name at the Summer creator, hails from a family that has been From the first delicious jars of Dulce de
that separates Urban Oven from the rest.” Fancy Food Show in New York last year, growing quality foods for three genera- Leche and Apple Butter, to best seller
For the all-natural crackers, Urban still featured the Starr Ridge banner and tions. As a young girl, she worked the Veggie Caviar, “Caramoomel has built a
Oven also utilizes local ingredients when cracker line. This year, however, he will family farm, took produce to city mar- reputation for high quality and strong
possible and hand weighs and packs them debut the Urban Oven products. kets learning to deal both with the land value in a product line filled with full,
into boxes made from recycled materials. Continued on PAGE 32 and urban trends. In Argentina she met Continued on PAGE 32
GOURMET NEWS JANUARY 2009 www.gourmetnews.com SHOW NEWS 17
TinPax unveils new look, Mellace Family Brands
customer experience adds to its Mama
on TinPax.com Mellace’s Naturals line
& in booth 558 Mellace Family Brands, a snack food inno-
vator known for diverse product lines that
include tree nuts, peanuts, snack mixes
uncomplicated snack, simply better.”
Mama Mellace’s Naturals were launched
in July 2008 and featured three offer-
In 2008, the management team at TinPax This new site offers dynamic resources and enrobed chocolate items, announced ings—Sea Salt Almonds, Sea Salt Cashews
Corporation determined that their Web for clients, including up to the minute the addition of several new items and fla- and Fruit and Nut Mix. All of the nuts
site had to further portray and advance information on a variety of topics such as vors to Mama Mellace’s Naturals, a line of in the line are oven or kettle-roasted for
their position in the market as a custom steel prices and the overall positive envi- natural nuts and fruit snacks from its Mama a better quality snack compared to the
design source for tin packaging. Tinpax. ronmental role that tin packaging plays. Mellace’s Old World Treats brand on Dec. industry standard of oil-roasted nuts. The
com was redesigned with a new image Visiting TinPax at a trade show is a 17, 2008. The new items include Natu- new items are packaged in three or four-
and an entirely new interface created completely hands-on experience for the ral Almonds, Tuscany Almonds, Chipo- ounce pillow pouch bags for portability.
specifically to fit the clients’ needs. The client as well. “So many times at shows, tle Almonds, Cinnamon Almonds, Smoked The cashew flavors are three ounces and
most important aspect of the business, the products are behind glass or just Almonds, Garlic Pistachios, Jalapeño Pista- the pistachio, almond and macadamia nut
custom tins, is highlighted by showing pictures in a catalog–it was important chios, Salted Pistachios, Sea Salt Macadamia flavors are four ounces.
multiple images of specific projects. This to us in redesigning the booth to allow Nuts, Salt & Pepper Cashews and Sweet & The line of Naturals enriches the lives of
has put hundreds of photos at the cus- the clients to be able to pick up a tin and Salty Cashews. The natural, healthy snacks others through the Mama Cares Founda-
tomer’s fingertips to assist them in their feel the cover fit, feel the embossing,” are oven or kettle-roasted for more crunch tion and Opportunity International, which
creative process. says Dave Heeman, Account Executive. with no added oils, no butter, no cholester- seek to transform lives and provide microfi-
Vice President of Sales, Joseph Mar- “There are a hundred different tins right ol, no trans fat and no preservatives. nance services for poverty-stricken families.
lovits, explains, “We wanted to have an in front of the client for them to examine “The Mama Mellace’s Old World Treats The Mama Cares Foundation will donate
interactive tool so that clients could walk and even take home with them in many brand is all about simple, homemade good- two percent of each purchase to Opportu-
step by step through our site and indicate cases.” Your best chance to visit with ness and natural ingredients,” says Mike nity International’s mission to transform the
the items that they prefer while we are TinPax Corporation at a trade show is Mellace, President and Chief Executive lives of those in chronic poverty.
able to help guide them through the pro- here at the Fancy Food Show. Officer. “With these new items and flavors For more information on purchasing
cess, keeping a focus on the overall goals With more than 20 years experience in of Mama Mellace’s Naturals, we continue or carrying the Mama Mellace’s Naturals
for their project.” Continued on PAGE 25 to build on that promise by making an Continued on PAGE 32
18 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Del Sol Food Company offers 13 dressing varieties
For more than 25 years, the family all natural and of those, two are fat-free pure canola oil and contains no trans-fats BRIANNAS popular Rich Poppy Seed
owned and operated Del Sol Food Com- (Rich Santa Fe Blend and Lively Lemon or high fructose corn syrup. This one is dressing is the No.1 selling specialty
pany, Inc., has been delighting salad Tarragon) and one is sugar free (Real sure to become another favorite with dressing flavor in the U.S. with their
lovers with their “BRIANNAS” Fine French Vinaigrette). their customers. Blush Wine Vinaigrette coming in at
Salad Dressing. Del Sol Food Company Be sure and stop by Del Sol Food’s BRIANNAS dressings can be found in No.3. BRIANNAS Fine Salad Dress-
produces 13 varieties of delicious, pre- booth 974N here at the Fancy Food Show all 50 states in most of the major grocery ings are now the No.1 specialty dress-
mium dressings. Made with family pride and taste their newest flavor, Champagne store chains, as well as many indepen- ing brand in the nation (according to
in small batches from only the freshest Caper Vinaigrette. The Del Sol Fam- dent stores. In addition, BRIANNAS has I.R.I. Report 52 Week Period Ending
ingredients, all of the flavors are made ily blended champagne vinegar, honey, a growing international business in the Oct. 5, 2008).
with heart-healthy canola oil and con- Dijon mustard and crushed capers to cre- United Kingdom, Canada, Mexico, Tai- For more information, stop by booth
tain no trans-fats or high fructose corn ate another delectable dressing. Like all wan, India, Sweden and numerous other 974N, call 979-836-5978 or visit www.
syrup. Ten of BRIANNAS dressings are their others, it is all natural, made with foreign countries. briannassaladdressing.com.
Best Cheese Corporation now
Goudas, plus other classics from Hol-
land. Founded in 1994, Best Cheese has
developed a nationwide
imports Uniekaas Cheese
network of brokers and
distributors. The prod-
ucts appear in more than
60 retail chains across the
Best Cheese Corporation, the well-known softer than Swiss, Alpenhorn is wonderful group of international country, including Whole
importer of Dutch Parrano, now imports a for snacking and works well in a fondue products. The brands Foods, Sam’s Club, Cost-
new cheese from Holland produced by the pot. Pair after dinner on the cheese desert include Parrano, co, Trader Joe’s, Safeway,
Dutch cheese maker, Uniekaas. plate with fruit and a glass of port. Leerdammer, Arina, Albertsons, A&P, Kroger
Alpenhorn, also 100 percent cow’s This new delicious Dutch cheese is Uniekaas Amsterdam and more.
milk, is the new Uniekaas cheese that is now in store cheese cases. Best Cheese Reserve and Leg- For more information,
a marriage between Dutch Gouda and Corporation imports innovative spe- endairy, a new line stop by booth 2507 or visit
Swiss Emmental. Mild and nutty and a bit cialty cheeses from Holland and a select of Dutch specialty www.bestcheeseusa.com.
B.T. McElrath offers exciting new line
the Passion Fruit & Tangerine Bar is a
marbled tablet of dark and white choco-
lates infused with his masterful blend of
of chocolate bars in fresh packaging
tropical fruit aroma.
Like the truffle that bears its name, the
Chile Limón Bar is inspired by the cul-
ture and the cuisine of Latin America.
Enthusiasts of that most beloved treat, the distinctively flavored marbled bars here at B.T.’s 70 percent dark chocolate bar Lime-infused dark chocolate and chili-
chocolate bar, will have a new source for the Fancy Food Show in San Francisco. captures that sense of giddy anticipa- infused milk chocolate weave a tapestry
their favorite indulgence. B.T. McElrath, a Also arriving are updated package designs tion through its blend of European and of mole sauces, Mayan culture and tropi-
Minneapolis-based chocolatier known for and two-piece packages for their line of Colombian chocolates. The 40 percent cal evenings.
his award-winning truffles, is introduc- award-winning handcrafted truffles. milk chocolate bar is a proprietary blend The Salty Dog Bar is B.T.’s butter toffee
ing chocolate bars featuring traditional We hear the word “chocolate” and it’s of French stone-milled chocolate. pieces drenched in 70 percent dark choc-
milk and dark chocolate, as well as three like someone’s about to tell us a secret. Inspired by the Passion Fruit Truffle, olate and sprinkled with sea salt.
The packages feature beautiful graphics
and photography, with each bar telling its
story through unique descriptions penned
by local writer Dennis Cass.
The three-ounce break-away bars are
packed 10 per case in an attractive POP
display box and have a suggested retail
price of $3.99.
“Our truffles and toffees have been a hit
for years and now you can enjoy my flavor
combinations in these beautiful and deli-
cious chocolate bars,” says Chocolatier
Brian T. McElrath. “We have taken the
idea of the basic chocolate bar and turned
it on its head. If you love milk chocolate,
then we hope to turn you on to dark. If you
love dark chocolate, we hope to remind
you of the seductiveness of milk. If you
like your flavors simple, we invite you
to revel in the complexity of our Passion
Fruit & Tangerine or Chile Limón. If you
think you know toffee you’ll be surprised
with our whimsical Salty Dog Bar.”
Also a vibrant new look appears on the
B.T. McElrath Truffle line packaging, fea-
turing brightly colored artwork, product
photography and compelling descriptions
that tell the story on each package.
Other revisions include new, 10-count
case packs and two-piece clear-view
The new B.T. McElrath truffles are
available in a four- or five-piece box for a
Continued on PAGE 32
20 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Sauté Butters: Fischer & Wieser
DFS Gourmet Foods reinvents gourmet
introduces new When Fischer & Wieser Specialty Foods,
Inc. set out to create new packaging and
their Gourmet line.
“We updated the packaging, but not
rebrand the well known and successful Fis- so drastically that people wouldn’t rec-
cher & Wieser Gourmet line, the inspira- ognize us,” says Jonathan Pehl, Director
tion came directly from the consumer. “Our of Marketing and Branding. “We kept the
entire focus when we decided it was time descriptive copy on the side of the label,
DFS Gourmet Foods is quickly gaining Chowder and Brandy Basil Tomato Soup. to update packaging was on the consumer,” but added suggested usages to help answer
popularity in the grocery and specialty For the dairy department, there is Parmesan says Case D. Fischer, President and CEO of the consumers question of what do I do
foods industry. Under the “Chef Shamy Basil Garlic Butter, Cinnamon Brown Sugar Fischer & Wieser Specialty Foods. with it? Also, we added Fischer & Wieser
Gourmet” brand, their focus is on all Honey Butter and Vanilla Bean Honey But- “Operation Gourmet Re-invented” family secrets which are cooking tips and
natural, convenient foods with great and ter that have a distinct and rich taste. They became an internal goal for Fischer & simple recipes that we’ve picked up over
unique tastes. Chef Shamy’s products also have introduced a new line of mouth- Wieser. Taking cues from mainstream the last 40 years.”
include heat and serve gourmet soups, fla- watering sauces and marinades including grocery, specialty industry and being in Changes made to the packaging include
vored butters and sauces and marinades. Brandy Lobster Sauce, 6 Cheese Alfredo the gourmet food business for 40 years, a custom glass bottle embossed with ‘Fis-
The big buzz around the Chef Shamy Sauce, Ginger Chili Pot Sticker Sauce, Man- Fischer decreed that this was to be an evo- cher & Wieser,’ a slightly more contempo-
brand is a new category called Sauté But- darin Pineapple Teriyaki Sauce and Cherry lution, not a revolution in packaging. rary label design and a focused ampersand
ters. Sauté Butters provide a new and easy Lime Sweet & Sour Sauce. “We call the changes ‘Gourmet Rein- to refresh and personalize the logo.
way for the consumer to cook and season Chef Shamy’s products are all-natural, vented,’” says Deanna Fischer, Chief Mar- Changes also occurred to Fischer &
a gourmet meal at home while saving time without any preservatives, fillers, hydroge- keting Officer. “We are not changing our Wieser’s overall line up. Best known for
and money. Sauté Butters are made with real nated oils or trans-fats. DFS Gourmet Foods Gourmet line just giving it an updated sauces and grilling glazes, a significant
creamery butter blended with fresh herbs is “All About the Taste.” They proudly offer look and expanding its offerings; we didn’t presence is now seen in other categories
and spices. Whether using Lemon Dill, Baja their products to the grocery and specialty set out to reinvent what gourmet products such as appetizers, salsas and mustards.
Fajita or Garlic Herb Sauté Butter while foods industry, with confidence that your are, but to adapt to the changing ways that “We are constantly in product develop-
cooking steak, chicken, fish, vegetables, rice business will enjoy new profits. consumers interpret them.” ment,” says Case. “We have listened to
or potatoes, the seasoning is done! Take a taste at booth 2637 and hear What Fischer & Wieser found was that our customers and developed 20 plus new
Other Chef Shamy products include about special show pricing! some people were unsure just how to use products that will help them be chefs in
Gourmet, Heat & Serve, Brandy Crab For more information, call Kevin at 801- their products. They have addressed the their own kitchens!”
Bisque, Brandy Lobster Bisque, Clam 244-9314 or visit www.chefshamy.com. issue in the marketing and packaging of Continued on PAGE 26
22 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Arizona Vanilla Company introduces
Vanilla uses virgin gourmet vanilla beans,
not post-extracted vanilla beans. Then a
proprietary process is used to enhance
Totonac Vanillas here at WFFS
the existing natural oils that bring out
the best in the vanilla product. A final
pasteurization process gives the Totonac
Pure Ground Vanilla a one year shelf life.
Arizona Vanilla Company is a rapidly all things vanilla entitled, “Simply Vanilla.” same, nor made the same way. Totonac Totonac Vanilla Paste uses the Totonac
growing purveyor of fine vanilla prod- This love of cooking led her to find a way Pure Vanilla Extract is made using a cold Pure Ground Vanilla and cold extracted
ucts. Their Totonac Gourmet Fresh line to procure fine vanillas. She then decided percolation process. There are two basic Totonac Pure Vanilla Extract in combina-
of products includes vanillas from India, to share this knowledge with everyone else methods to produce a vanilla extract, cold tion to create vanilla paste that is triple
Uganda, Madagascar, Mexico, Tahiti, as and Arizona Vanilla was born. or warm percolation. Warm alcohol per- strength (3-Fold). This means that only a
well as several other island nations. The The Totonac Vanillas are a continuation colation will produce extracts in a short third of the normal amount needs to be
Totonac Gourmet Fresh vanilla products of this search for the finest vanilla and vanil- period of time. This is great for costs, but used in any application. This aromatic
are an integral part of the Arizona Vanilla la products. Currently, the Totonac Vanil- not so great for flavor. Warm percolation and flavorful product will create flavor,
Company vanilla brands. Arizona Vanil- las brand includes vanilla beans, vanilla tends to extract bitter top notes in the aroma and presentation in applications
la Company works directly with vanilla paste, pure ground vanilla and pure vanilla vanilla. Cold percolation, on the other from ice cream to cheese cakes.
growers to ensure the highest quality and extracts from five different growing regions hand, takes around four weeks to product Arizona Vanilla’s Totonac Gourmet
freshest products are delivered to their around the world. Each region imparts its an extract. The payoff for this extra time Fresh Vanillas are superior vanilla prod-
wholesale and retail customers. own unique flavors and aromas to the vanil- to produce is a smoother, richer, creami- ucts used by discriminating chefs, in the
Arizona Vanilla Company was founded la products. Each of the vanilla products are er vanilla, with none of the bitterness of finest restaurants, bakeries and creamer-
in 2005 by Patty Elsberry and her husband, produced to exacting standards and brings a some of the other pure vanilla extracts. ies around the world.
Eric. Patty is a native Honduran who loves unique view of vanilla to the consumer. Totonac Pure Ground Vanilla is more For more information, stop by booth
to cook. She has co-written a cookbook for All pure vanilla extracts are not the than just ground up vanilla beans. Arizona 876 or visit www.arizonavanilla.com.
Now in their 60th year, Madelaine’s new
packaging showcases traditional favorites
As Madelaine Chocolate Novelties, Inc. rabbits, hearts and other shapes for their Vice President, Sales and Marketing.
enters its 60th year, it is launching a seasonal chocolate purchases. Madelaine’s popular gift sticks, which
new line of packaging that conveys the The new Signature Line features beau- feature a wide variety of Madelaine’s
high quality of its products. Now Made- tifully foiled chocolate leaves, stars, pres- gourmet chocolates, have been re-
laine’s most popular shapes for autumn, ents or hearts in a gold-trimmed clear box, designed as well. Clean, contemporary,
Christmas and Valentine’s Day are avail- nestled in a subtle, black-on-black striped color-coordinated labels enhance each
able in elegant signature gift boxes and frame and secured with a gold-accented package and proudly identify it as a
redesigned gift sticks. black band. “Madelaine” premium chocolate. They
A gourmet chocolate manufacturer, “The elegance of the packaging and make wonderful gifts or gift enhancers
Madelaine has raised the bar for chocolate the beauty of the foils are sure to attract for every day and every season, stock-
novelties by using only premium chocolate customers. The detail of the molded ing stuffers for Christmas or basket fill-
made in the United States, and wrapping chocolate reinforces the impression of ers for Easter. Both the signature line
each highly detailed piece in beautifully exceptional quality, and the gourmet and the gifts sticks are delivered in
designed Italian foils. The result is that taste of the premium chocolate turns shelf-ready displayers. The small foot-
there are many consumers nationwide every initial purchaser into a loyal print of each displayer fits easily into
who insist on Madelaine Santa’s, Easter repeat customer,” says Joan Sweeting, Continued on PAGE 32
24 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
An open letter from the SISTERS’ affecting your business?
LS: We feel very blessed that our busi-
ness has not been affected seriously. Our
Continued from PAGE 4 products are somewhat inexpensive and
GN: What makes your company unique? they are very gift-able. They are a great
choice for the consumer who wants to
The Fancy Food Show is a “coming- in history to thrive. Like many in our LS: We started out hand-layering our purchase several gifts for a reasonable
together” of a great community— community, our secrets were discovered cookie mixes in mason jars. This has price. They are also a great comfort
the specialty food industry; visionary in nature, and handed down generation to become our trademark, even though food, especially during the fall months
artisans, craftsmen and producers; dedi- generation. we have branched out and have a lot when people love to bake. It is a great
cated merchants, distributors and retail- In 2008—and after 30 years of private of other products to offer. We still family activity to bake a cake or a batch
ers; passionate connoisseurs, journalists production—we launched Artemis Organ- hand-layer and hand-measure all of our of cookies on a long winter evening and
and food enthusiasts—all sharing a com- ic Olive Oil, our family’s private reserve, layered mixes. We are still a small fam- then enjoy them together.
mon passion for creating great food and to public and critical acclaim. This year ily-owned operation, so our customers
the greater meaning that comes alive in we introduce our latest creation: “Twisted almost always deal directly with me or GN: How do you plan to succeed moving
every authentic food experience. Pit.” This collection of daring olive oil with my husband, Rob. forward?
Our work does more than simply feed infusions is made with the highest qual-
people. It celebrates the joy in crafting great ity organic Greek olive oil, all inspired by GN: What are some of the challenges LS: Well, as you know the costs of many
food experiences that bring us together in our family’s love of creativity in the kitch- you face? ingredients have risen sharply over the
family and community. Our specialty food en. We hope the Twisted Pit Collection last year, but we have held our prices the
community values strength in partnership, will surprise and inspire more great food LS: When we started this business, we same for three years and we plan to hold
respect for land, support for individual cre- adventures and conversation. never dreamed that we would see any them for 2009. Fortunately, our increased
ativity and a genuine desire to help others. Stop by our booth, 3549, to sample the significant competition from overseas. To volume has allowed us to do this with-
As we carry forward the methods hand- exquisite taste of Artemis Organic Olive our surprise, a few years ago we started out affecting our ability to remain profit-
ed to us by our forefathers, we also add Oil and the exciting flavors of our Twisted seeing layered baking mixes coming in able. It is also important to introduce new
new innovations to produce an authentic Pit Collection. from China. As you can imagine, that products every year, and we have a lot of
expression of our food tradition. From all of us at Kamarianakis Estates, seems to have faded because of customer new products at this show, as well as some
We at Kamarianakis Estates live by we wish you a healthy, happy and pros- concerns about the quality of the ingredi- re-designed packaging. I think the most
a simple set of values based on family, perous 2009. ents. Growth has been another challenge, important factor for success, though, is
friendship, health and community. We but one that we always welcome. In one to maintain a good relationship with the
have worked passionately to create a mod- Chris Kamarianakis, five-year period, we had to move three customer. We hope to see all of our great
el of sustainable organic farming based on Partner, Kamarianakis Estates times to larger facilities. customers at this show!
our forefathers’ methods—methods that www.artemisoliveoil.com
enabled some of the greatest civilizations Toronto, Dec. 21, 2008 GN: How is the difficult economy For more information, stop by booth 475.
GOURMET NEWS JANUARY 2009 www.gourmetnews.com SHOW NEWS 25
Introducing Landrin Waferatto!
Hawaii. In the four months of its opera-
tions, Landrin USA has won many friends.
The consumers rave about the mouth-
watering taste of the products, and the
The Winter Fancy Food Show is being Russian Imperial Court, one of only two most cutting-edge production techniques company’s clients love its superior client
used as a launching platform for the confectionery suppliers to His Imperial available. These qualities have allowed service, marketing support, full EDI com-
unveiling of the 2009 Landrin Waferatto Highness the Russian Emperor, and Landrin to grow into a multimillion patibility and ability to make immediate
Collection, which includes a total of six sold its products in many European dollar international enterprise, with its deliveries from California and New Jersey
new and exciting flavors. and Asian markets. products currently sold in more than 50 distribution centers.
While new to the U.S., the 160-year- Today, Landrin maintains the traditions countries worldwide. Make sure to try the new Waferattos,
old Landrin name has a wealth of of the Georg Landrin brand by continuing Landrin launched its operations in the which are being handed out by beautiful
history in European confectionery to make products from the highest quality U.S. in the fall of 2008 and is already wit- models at booth 3331. Additional informa-
excellence. In the 19th century, Georg ingredients, sourced from the best West- nessing its Waferatto Gold and Classic fly tion can also be found on the company’s
Landrin was an official supplier to the ern European suppliers, and utilizing the off the shelves in stores from Alaska to Web site, www.LandrinUSA.com.
Big Acres Gourmet Foods sports
& Rubs are all natural and preservative, and
MSG free. Big Acres Stellar Steak Spice &
Rub spices up steaks, ribs, hamburger and
a new look, wins awards
fajitas, bringing new flavors and opportuni-
ties to the kitchen and grill. Big Acres Hot &
Spicy Barbeque Sauce (now called “Chipo-
tle Maple BBQ”) is a classic barbeque sauce
Melanie’s Fine Foods, maker and dis- and chief saucier, Melanie Yunk. Hot & Spicy Barbeque Sauce took home 2nd flavored with molasses, honey and maple
tributor of gourmet goodies for the The updated look is designed to and 3rd place, respectively, at the 2008 Scovie syrup with a chipotle pepper kick. These
kitchen and grill, spiced up its Big Acres enhance shelf presence with a gourmet Awards, an international competition for products are part of the Big Acres Gour-
Gourmet Foods line of gourmet sauc- and artisan look and feel. Also, the new superior products hosted by Fiery Foods & met Foods line that includes six sauces:
es with a new logo and label design, a bottle is designed with less glass material BBQ Magazine. These awards mark the 5th Chipotle Maple BBQ, Chipotle Peanut,
sleeker, more stylish bottle and a photo to reduce waste. and 6th Scovie Awards for Big Acres Gour- Mango Peach Chile, Milagro Mole, Rich
and quote from the company’s founder Big Acres Stellar Steak Spice & Rub and met Foods. Added in 2006, Big Acres Spices Continued on PAGE 34
Bellina Estates’ Bellindora Vinegar TInPaX
line now in Northern California
the metal packaging industry, the team
at TinPax Corporation is far from being
a new enterprise. Combining unique
Bellina Estates is a new company with Old Bellindora has a bold new twist Bellina Estates is a steadily growing packaging ideas with high-end manufac-
World beliefs, and there is quality and on all-natural and Made in the U.S. company ready to expand into your area. turing, they are an effective resource to
genuine customer satisfaction in every products that includes a line of Cal- Available in 250 ml bottles for see the client’s beginning ideas through
product that they produce. ifornia Balsamic Vinegar’s infused retail and 32-ounce plastic con- to the end package. TinPax Corporation
Their line of Bellindora Vinegar’s has with Fig, Apple, Peach, Pomegran- tainers for foodservice, they offer ultimately gives their clients their exact
made its entrance in the Northern Califor- ate and Champagne Pear Vinegar. something for everyone. package at a very competitive price with
nia marketplace, being voted Best of the Their vinegar’s will give any For more information, stop by booth reliable and timely delivery.
Best in 2008, presented by the Russian- meal the extra flavor that you 411, visit www.bellinaestates.com or For more information, stop by booth
Speaking Community of Sacramento. are looking for. email email@example.com. 558 or visit www.tinpax.com.
Launched nationally through Whole natural ingredients. All three flavors are companies, last August. Together, they
Foods Markets last October, OOBA’s first available in elegant, yet fun 16-ounce assembled a world-class team and a
Continued from PAGE 1 two flavors, Hibiscus with Orange and bottles—big enough to quench any dynamic strategy for OOBA. In the past
unique health properties and attractive Hibiscus with Lime, became instant hits thirst, but satisfying for those who like to six months they have begun to execute
packaging, OOBA will also appeal to the with children and adults—with many continually sip and savor. their plan, rolling the product out both
more health-minded, trend-conscious stores selling out in just the first few OOBA is the brain child of John-David nationally, and in Canada, and they are
shopper looking for something new weeks. Not only is it great on its own Enright. Until just 10 months ago, John- positioning the company to be ready for
that provides real health giving ben- during the day, but it can also be enjoyed David (better known as JD) was a senior unprecedented growth.
efits. OOBA is loaded with antioxidants at night as a wonderful mixer as well as a executive in the biopharma industry for With additional products in devel-
and the hibiscus extract has been sci- great “mock-tail.” more than 22 years. opment and exciting marketing plans
entifically proven to be beneficial for OOBA’s newest flavor, Hibiscus, will During JD’s tenure with one of these scheduled for 2009, expect to see more
cardiovascular health. be rolled out in the first quarter of 2009. companies, he learned all about the from OOBA in the months to come.
OOBA is so unlike anything else on Buyers from specialty, natural and con- health-giving benefits of a particular For sales and distribution informa-
the market, a product that consum- ventional grocery store chains across variety of hibiscus. Rather than spend tion, contact James Curley V.P. of Sales
ers will want to buy again and again. the country have already recognized the rest of his professional life develop- at firstname.lastname@example.org or 773-
A blind taste test of more than 1,300 OOBA’s unique selling potential and ing this variety into a pharmaceutical 338-6655. For additional information
American shoppers showed that OOBA have committed to launching it at their product, he plunged into the beverage about the company and its market-
was preferred over POM and SoBe 96 stores. As a result, the products will be industry and founded HIBIX Corpora- ing efforts contact Janet DiGiovanna,
percent of the time. DataMonitor listed available through multiple distributors tion to launch OOBA. Chief Marketing Officer at janet@ooba
OOBA as one of the top 10 trends to by March as well. JD engaged DASH Advisors, LLC, beverage.com or 415-460-0199, or visit
watch in 2009. OOBA Hibiscus has only five, 100-percent advisors to innovative food and beverage www.oobabeverage.com.
CalIfORnIa Olio Nuovo differs from other olive oils
because it is bottled fresh—directly from
olives with a bit of Koroneiki varietal.
CA Olive Ranch’s EVOO differs from
SHD cultivation enables mechanical
harvesting of olives—dramatically reduc-
OlIvE RanCh the press—with some of the fruit particles
still suspended in the oil.
other brands because of its fresh, aromatic
flavor and distinctly grassy tones. Consum-
ing the harvest-to-crush time—versus
traditional manual harvesting techniques.
Continued from PAGE 6 The suspended fruit gives the oil a par- ers frequently describe it as “liquid olives.” Because an olive begins to ferment
history, California Olive Ranch will accept ticularly intense, fresh olive flavor. It is also COR achieves this profile through a immediately when picked, reducing the
pre-orders here at the Fancy Food Show for the reason why Olio Nuovo has a much cultivation process called “Super High harvest-to-crush time produces signifi-
its world-class Olio Nuovo (new oil) ship- shorter shelf life–just four months–and Density” (SHD). The method involves cantly greater olive oil quality and con-
ping in November 2009. Olio Nuovo will be why COR only bottles the oil to pre-order. planting more than 675 olive “bushes” sistency year after year.
available in 500 ml bottles, 2.5-gallon and Olio Nuovo is usually harvested in late per acre on a trellis system across large For more information, visit www.
five-gallon foodservice packages. October and consists mostly of Arbequina acreages, similar to vineyards. californiaoliveranch.com.
26 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Bradley Smoker, the short story
telling people to eat better—eat more fish,
more lean meats, nuts, cheeses, to hold
up on processed foods and more. At the
same time, consumers are watching their
Bradley has been making smoke for more company that has created a convenient and enthusiasts alike. budgets, not eating out at restaurants, and
than 30 years. The art of Food Smoking method of food smoking for professionals The list of what done with Bradley instead buying bulk foods and entertain-
has been their primary business and they and backyard enthusiasts. For those who Smokers and the Bradley Smoking Bis- ing at home. Bradley Smokers is a com-
have sold more than 100,000 food smok- have tasted great smoked food, but have quettes is truly endless. You may want to pany and product line that is at the right
ers across North America. never made it themselves, the Internet, add a little smoke flavor to your favorite place and right time, offering a natural
Food smoking is not new; people from and primarily Bradley Smokers Web site, grilled steak or barbecue, try some great alternative product line to a very highly
every corner of the earth have preserved www.bradleysmoker.com, is a fantastic jerky’s, or prepare homemade smokies as educated and reactive consumer market.
and smoked food they have caught or place to learn the basics, but also trade a natural snack for the kids. For more information, visit www.
grown for centuries. Bradley is the only knowledgeable information from experts Every nutritionist on the planet is bradleysmoker.com.
Argentine Style Chimchurri, Australian distributes an all-natural sauce and mari- Roasted Garlic Tuscan Grill and Wild &
Style BBQ, Cuban Style Mojo, East Asian nade brand called Acadia Naturals, which Spicy Raspberry Jerk.
Continued from PAGE 11 Style Thai, Pacific Fusion Maple Wasabi is made with evaporated cane juice as the Affordable, easy to use and tasty, each
blends the same savory ingredients as (new), Prairie Fire Steakhouse (also new), sweetener, expeller pressed canola oil, World Harbors product is also Kof-K Kosher
Pirate’s Original, with a variety of pungent French Style Honey Dijon, Hawaiian extra virgin olive oil, organic soy, GMO certified parve and most importantly, healthy.
hot peppers, including chipotle and ancho. Style Sweet ‘n Sour, Hawaiian Style Teri- free starch, sea salt, lots of herbs and spic- None has added MSG or aspartame; all are
yaki, Island Mango, Jamaican Style Jerk, es, and other natural ingredients. They’re low in calories, contain no trans-fat and most
For more than 18 years, millions of indi- Maine’s Own Lemon Pepper & Garlic, preservative-free and virtually fat-free, are fat-free. You’ll find World Harbors in
viduals throughout the U.S. and beyond Mediterranean Style Italian Grill, Mexi- and they are also as good poured on as almost every major retail store throughout
have relied on World Harbors to trans- can Style Fajita, Oriental Style Cheriyaki they are grilled or baked. Flavors include the U.S., in select international markets and
form their everyday meals into unforget- Glaze and Tropical Style Hot Teriyaki. Garam Masala, Madras Curry, Ginger at www.worldharbors.com.
table experiences. World Harbors offers In keeping with its mission to promote Blueberry Teriyaki, Roasted Red Pep- For more information, stop by
16 global inspired flavors including a healthier lifestyle, World Harbors also per Sweet ‘n Sour, Adobo Honey Ancho, booth 4844.
FISCHER & WIESER
changed from the day our jelly.com Web in every major distributer in the country The evolution of Fischer & Wieser’s
site went up in 1998. All generations are and they are constantly expanding their Gourmet line will begin rolling out in
Continued from PAGE 20 becoming familiar with social networking national and international distribution. January. Visitors to the Winter Fancy
In addition to the packaging changes, like MySpace and Facebook and Fischer The Original Roasted Raspberry Chipotle Food Show 2009 can sample all the
Fischer & Wieser is expanding their pres- & Wieser will be there also,” adds Pehl. Sauce is the No.1 specialty condiment in new products and see the evolution in
ence in the worldwide Web. “A lot has Fischer & Wieser products are already Texas and rising in the U.S. ranks. progress at booth 476.
28 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
TEA FORTÉ HAMMOND’S
the Asian ceremony, the warmth of the infusers with three innovative blends of
European tradition and tosses in the fresh teas, herbs and spices developed spe-
Continued from PAGE 1 festive, relaxed entertaining spirit of cifically for infusing cocktails. Pour your Continued from PAGE 7
history. Using the key senses—taste, aro- America. Our design-driven accessories favorite spirit over the infuser and all the Candies has offered confection lovers a
ma, touch, visual appearance—I set out to and award-winning infuser complete the fresh, natural, exotic flavors are released— quality handmade product, but this year,
re-imagine the whole tea experience. contemporary tea experience. no hot water is needed! There is Lemon- the new packaging will complement these
grass Mint, Lavender Citrus and Silkroad handcrafted candies. The new bags with
Sparing no expense, I created teas that GN: What would you say makes your Chai. The flavors and colors are phenom- black or brown details will be accom-
were really exciting and flavorful, with company different? enal. We have developed easy, fun recipes panied by a bow and hangtag instead of
exotic ingredients. It became a treasure to be used at home, or you can create your stickers—no better way to showcase these
hunt to find the most precious teas from PH: Innovation—that is what gets me up own favorite cocktail. nostalgic treats.
remote estates and exotic, unusual ingre- every day! From our flavor-forward teas, Don’t miss Hammond’s Candies located
dients, like the freshest baby ginger root. hot tea experience, Tea-Over-Ice and GN: What is next for Tea Forté? at booth 3517. It’s a real treat!
I then blended these fabulous ingredients now Cocktail Infusions, we’re constantly For more information, visit www.
to create flavor-forward, really delicious working to be innovative. PH: Our strong sales in 2008 reinforce my hammondscandies.com.
teas. Once I had perfected the teas, I set belief that an extraordinary cup of tea is
out to satisfy the other senses and define GN: What are Cocktail Infusions? an essential, in good times and bad. We
the contemporary tea experience.
PH: This is our newest introduction,
launching here at the Fancy Food Show.
all need to treat ourselves and those close
to us with a soothing, restorative pause
in our busy lives. I am honored to pro-
Continued from PAGE 7
GN: What do you mean by ‘the contem-
porary tea experience?’ Cocktail Infusions are an innovative way vide this respite. And alcohol sales are Farm is located at 1002 S.W. Ard Street,
to naturally infuse exotic cocktails. counter-cyclical, so this economy should Lawton, Okla., 73505. For more informa-
PH: Tea is a beverage rooted in thou- be great for Cocktail Infusions! tion, stop by booth 659, call 866-Best-
sands of years of tradition. I wanted GN: Tell us more. Jam (237-8526) or 580-536-1300, fax
to create a ritual for today. Tea Forté For more information, stop by booth 887 or 580-536-4886 or go to www.peppercreek
gracefully infuses the Zen simplicity of PH: We have filled our signature leaf-topped visit www.teaforte.com. farms.com or www.bellavistafarm.com.
is seeing increasing demand for organ- mix contains Live and Active Cultures started in 1941 by Bill and Ellen Straus
ic dairy products in foodservice. New and is available in Original European- and is currently run by their son Albert.
Continued from PAGE 1 Straus foodservice innovations include style tart, Vanilla and Chocolate. The Straus transitioned to organic back in
13 million plastic milk bottles from end- the introduction of new organic frozen mix is shipped refrigerated and is ready 1993, becoming the first organic dairy
ing up in landfill. yogurt mix and new organic soft-serve ice to pour right into the machine. in the Western U.S. The dairy operates
Straus European-style Yogurt is the cream mix. Both product lines have been Other foodservice items include an a methane digester which turns the cow
best-selling organic yogurt in its category developed to meet the growing demand organic ice cream mix base for hard-pack manure into electricity, which, in turn,
and was recently named Best Whole Milk for organic options at frozen yogurt and ice cream, barista milk designed for use in powers the dairy. Straus also implement-
Yogurt in America. Made without stabiliz- ice cream shops. The recent explosion of making espresso-based drinks and award- ed its own non-GMO project back in 2006
ers or additives, Straus yogurt contains consumer demand for yogurt contain- winning organic butter for use in organic to guarantee all of its products are free of
live and active cultures and has a smooth, ing beneficial live and active cultures for food manufacturing. genetically-modified organisms.
creamy texture that actually pours out of digestive health has prompted a flood Straus is one of the few dairy brands To learn more about Straus, stop by
the cup. of new frozen yogurt shops across the left that owns its own cows and processes booth 1666 or visit www.strausfamily
In addition to growth at retail, Straus country. Straus Organic Frozen Yogurt its own products. The Straus dairy was creamery.com.
Adding to its existing vinegars, Boyajian used on fresh fruit and cheese. Fresh New New items are sold in eight-ounce bottles,
now offers Pomegranate Vinegar and Sweet England apples give Sweet Cider Vinegar 12 to a case and foodservice sizes. Some
Continued from PAGE 8 Cider Vinegar. The rich flavor and bold col- its unique taste. It brings the aroma of a items are available in one-ounce bottles.
colorful, aromatic oils are ideal for dip- or of pomegranate is ideal as a salad dress- fall harvest to the table in any season and For more information, stop by
ping with crusty, fresh bread, and can ing base or in marinades and reductions for is best served as a dressing for field greens booth 246, call 800-965-0665 or visit
enhance sauces or marinades. pork and chicken. A reduction can also be with walnuts and crumbled blue cheese. www.boyajianinc.com.
GOURMET NEWS JANUARY 2009 www.gourmetnews.com SHOW NEWS 29
Our steam-jacketed kettles [which have overall financial health has allowed us to two, and achieved full commercial viabil-
carefully aged like a cast iron skillet] be relatively unaffected by the troubles so ity from a capacity perspective. We can
Continued from PAGE 1 produce our products in 300 gallon or many businesses are having during this maintain our points of differentiation and
sauces, drink mixes, stuffed olives, jalap- smaller batches with minimal agita- time of economic stress. be a nationally viable brand. This has been
enos and pickles. The D.L. Jardine’s Super tion. In doing this, it prevents ‘bruising’ achieved through very smart investment
Premium products are sold nationally to or ‘roughing’ the fruits and vegetables, GN: What distinguishes your products in the asset base outside of our kitchen
specialty, gift and gourmet shops. In addi- which is critical to producing a super from the competition? and cooking protocols.
tion to these very important and loyal cus- premium product. Through our small
tomers, D.L. Jardine’s products are sold to batch production we are able to maintain JK: We have several unique selling prop- GN: What is the nature of your com-
department stores that feature a gourmet very large pieces of fruit and vegetable in ositions. First, we are bifurcating our pany’s distribution?
foods department. Based on our high qual- our salsas. We chop, slice, dice and roast brand strategy and recipe sophistication.
ity and all-natural recipes, D.L. Jardine’s many of our produce ingredients at our D.L. Jardine’s is a genuine Super Premium JK: Our distribution base is an important
is embraced by retailers who emphasize 27-acre ranch in Buda, Texas. Brand with unique formulas that is prop- component of our 30 years of corporate
quality, all-natural and organic goods. We erly positioned for the specialty, gourmet stability and represents a primary oppor-
have also developed a second brand of GN: What was the most significant event and all natural/organic market place. 7 J tunity for our near term business expan-
premium salsas and barbecue sauces. We or series of events affecting your company Ranch is a very good, high-quality, pre- sion. The distribution base for our D.L.
market these high quality products under in the past year? mium brand that is well suited for the Jardine’s Brand is fundamentally sound
the 7 J Ranch logo and make these avail- traditional channels we spoke about ear- within the independent specialty, gift and
able for traditional food trade channels JK: Like many food manufacturers we lier. This provides clarity to our retail gourmet shop owners. It is important we
such as grocery, mass, club, hardware, had a rapid escalation in our cost of doing partners and sets an appropriate expecta- monitor this business carefully as it has a
dollar, drug, etc. business. We were first impacted by fuel tion to their customers [consumers]. We fair amount of turnover with new stores
and energy where surcharges skyrock- do not try to be all things to all people opening while others retire from their
GN: What makes your company unique? eted [that has now normalized]. Next, at all times. Second is the product in the current businesses. An area where we
we were hit by substantial and long-term jar. If ever, it is seldom equaled. We have are underserved [and will be a 2009 focal
JK: Our company approach is: Quality increases in raw [all fruits and vegetables] remained dedicated to fresh production— point] is with a few of the national and
First. We have been successfully doing and packing materials and packaging small batch production with perfectly large regional retailers emphasizing a wide
this for 30 years! Each production day materials [glass and corrugated]. It is of aged kettles. Our recipes are designed to selection of all natural and organic prod-
we receive several thousand pounds of the utmost importance that we prioritize give the consumer multi-layered and spe- ucts. As for our 7 J Ranch Brand, we have
fresh produce. Most of our fresh-made gaining operational effectiveness and effi- cific releases of taste and texture when a solid and rapidly growing distribution
products ship to our customers within ciency to avoid frequent and substance enjoying our products. Our fruits and base in grocery. Accelerating that growth
a couple of weeks after being produced. increases in our selling price. We are vegetables are never over-worked in our and extending it to other traditional food
Oftentimes, our salsa products are the very proud of the extraordinary effort of small batch processes. Therefore you get trade channels is an important business
freshest choice a consumer has at the our entire Jardine’s team. We come out bigger, fresher, more flavorful pieces of priority over the next three years.
retailers’ shelf. We combine that with a of this time of cost uncertainty stronger fruits and vegetables in every bite. Third,
dedication to small batch production. and healthier than we have ever been. Our we have achieved differences one and For more information, stop by booth 3722.
Consistent with this philosophy, The ultimate fast food, Partners crackers to your party fare.
Partners, a tasteful choice company, are a quick and easy snack at home or on Today, most everyone is looking for
Continued from PAGE 1 works at being a “green” environmen- the go, and they’re not simply convenient, simple ways to improve their health and
include Walla Walla Sweet Onion, Sun tally conscious company. Partners has they are an affordable way to make every their diet while not giving up taste. Flavor-
Dried Tomato, Herb and more. Hearty converted to all green electric power snack or meal a little more special. Part- ful and nutritious, Partners crackers are
and heart friendly, these crackers are sources for production, buys cartons ners crackers are available in a delicious the scrumptious solution. Partners crack-
great for appetizers, snacks or part of a made with only sustainable forest assortment of healthful, all-natural and ers are the convenient and healthier fare
whole meal. In fact, Partners newest prod- products and green power sources, and organic varieties that complement every- to improve your eating habits, watch your
uct line, Partners Artisan Hors D’oeuvres recycles most of its production waste, thing from traditional cheeses and soups budget and still enjoy the finer things in
Crackers, was named 2008 September and all food waste, which goes to a to the most exotic dips and spreads. life. Who knew crackers could be so fabu-
Snack Food of the Month by Snack Food chicken feed manufacture. Buying Part- Whether it’s a holiday celebration or a lous, healthy, satisfying and affordable?
& Wholesale Bakery. ners crackers is something to feel good neighborhood get-
Partners, a tasteful choice company, is a about, and they give you a world of eat- together, cheese
16-year-old, family-owned business with ing and entertaining opportunity. and Partners crack-
a food philosophy of made from scratch While specialty Partners crackers can ers are one of the
products using fresh, all-natural ingredi- be found in gourmet grocery markets and most perfect pair-
ents to create crackers that are naturally upscale cheese departments across the ings around. They
wholesome, baked to a crispy crunch, country, for countless Partners custom- are simple to serve,
without preservatives or hydrogenated ers, high-quality Partners crackers are a easy to enjoy and
oils. This is real food, naturally. must buy on the regular grocery list. add that final touch
reinforcing certain sectors that have proven to be excellent perform-
ers for them; but overall, they will not change who they are. They
Continued from PAGE 4 will continue to drive the market, highlighting who they are, their
The economy is obviously weak and people passion for excellence and uniqueness, their commitment to their
are apprehensive. But, Forever Cheese will customers along with a positive outlook that all is cyclical and good
not change their approach much. They times will return. It’s very important to remember that food is an
have added some jarred items in smaller escape; and Forever Cheese’s category tends to the luxury. When
sizes. They are highlighting value items people dine out less they entertain more in the home. And Forever
but not stopping the introduction of arti- Cheese will be right there to offer them the fun, the fabulous and
san or other unique items that still may be the entertaining.
in a higher price range. Forever Cheese is For more information, visit www.forevercheese.com.
drink as a fondue or topping on top of fruits or ice cream. Taza can
also be used for baking and preparing a flavorful chocolate martini!
Continued from PAGE 16 Known as “Valor,” don Valeriano Lopez Lloret in 1881 estab-
be poured into your favorite mug and lished Chocolates VALOR in Villajoyosa. Back then, chocolate
placed in the microwave on low. Taza To was sold door to door and considered a family production. More
Go can also be served cold. than a century later, Valor’s chocolate techniques were passed
A versatile chocolate drink, Taza To Go down through generations, creating and crafting a renowned and
is available in two different sizes—31.75 prestige, worldwide company.
ounces and 15.4 ounces. Taza can be served For more information about Chocolates VALOR, stop by
hot or cold, or you can use the chocolate booth 756 or visit www.valor.es.
30 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
to best concentrate the flavor and pre- cooking styles while, and perhaps more a cheese as part of its organic pantry?
serve the integrity of the land. All of this importantly, that we capture and protect
Continued from PAGE 1 is something Andrew believes in. the legendary health benefits of olive DN: Well first of all, it tastes amazing. Our
As you may know he endorses our Luci- fruit. Our groves are ancient, the organic certified organic three-year Parmigiano
ni Italia Organics™ products and so we GN: Why did Dr. Weil pick your olive olives are handpicked at the peak of ripe- Reggiano is truly an extraordinary example
decided this harvest season to tour most oil to endorse? He must have had lots of ness and the harvest is crushed within 24 of the art of cheese. It is a very compelling
of the small farms and producers who have offers to choose from. hours. Lucini Italia extra virgin olive oil story, the 700-year history and the special
dedicated their lives to making traditional has an acidity level of less than half of place, the people who make this cheese. I
artisan foods that are both healthful and DN: It has taken him most of his career what is required by law. We produce a certainly believe that this was a highlight
responsible. For example, we visited our to endorse a food brand. Lucini Italia verdant, ‘green’ extra virgin that is full of of our trip with Dr. Weil. It actualizes his
prized organic Tuscan heirloom toma- Organics was among the first he com- polyphenols [anti-oxidants] and Oleo- philosophy of integration. From the land,
toes farm on an estate in Bolgheri. Grow- mitted to. He was an educated consumer canthal [non-steroidal anti-inflammatory to the special cows and process all work
ing next door to our tomato plants are when he came to the table, having traveled agents] both which foster healthy eating, together to create something that is whole,
some of Italy’s most prized ‘Super Tuscan’ the world and tasted the best olive oils robust living and have been a founda- that is rich with flavor and, in moderation,
wines so you can imagine the richness in from around the world. Dr Weil imme- tional food in Mediterranean households an exemplarily addition to any diet.
the soil. Our tomato plants only produce diately understood that our extra virgin for generations.
four pounds of fruit instead of the typical olive oil had a traditional Tuscan tasting For more information, stop by booth 1447
industrial 10 to 11 pound yield in order profile appropriate for a wide range of GN: Why did Lucini Italia decide to include or visit www.lucini.com.
taste our chocolates against what we per- have been fortunate in the past year to turns our visions into realities.
ceive as our top 10 competitors. I get a lot develop sales relationships with Sur La
Continued from PAGE 1 of volunteers for that job! Table, Wegmans, Bloomingdales and LN: Is chocolate recession-proof?
KK: If it’s not 100 percent natural, we Crate & Barrel.
don’t want it in our products. And that’s LN: How has Bissinger’s fared on a KK: I don’t know, but it’s the ultimate
true of our non-chocolate ingredients, national level? LN: Are the wholesale products different comfort food—and a way for people
too. For example, most chocolate- from your retail merchandise? to treat themselves without breaking
covered cherries are made with mara- KK: We’ve secured exclusive deals with the bank.
schinos, which are brined in a liquid that corporate names like Courvoisier and Ben KK: Our wholesale lines have different
isn’t natural. We use fresh black cherries and Jerry’s. Plus, we were given the ‘Best packaging, but in some cases they’re the LN: How did you get into the chocolate
because we’re committed to everything Confection’ trophy among 2,000 entrants same products. Take for instance our business?
we make being completely clean. at the annual Fancy Food Show! chocolate mice. They’ve been a St. Louis
holiday tradition for years. This year we KK: I followed my passion. I started
LN: It sounds like you have a pretty LN: Tell us how you’ve expanded in the introduced them as a wholesale line and out in banking, which was an industry
fun job. last few years. sold 20,000 boxes! I enjoyed, but I knew I wanted my own
business. So I purchased Bissinger’s in
KK: It has its moments. Last week, we KK: We saw opportunity for growth LN: Who are the brains behind all these 1995 with a group of investors. I’ll tell
completed our biennial internal taste test, and we took advantage of it, particu- new products? you what I tell my kids—whatever you
which is basically a week of eating choc- larly with our wholesale products. We do in life, make sure you love it. I love
olate non-stop. We have our top people started locally—by offering certain KK: We have Dave Owens and his wife Mar- going to work every day.
involved, as well as five or six outside tast- Bissinger’s products on the shelves garet Kelly doing recipe and product devel-
ers, which this year included a contribut- of Straub’s and Whole Foods, but we opment, and of course Terry Wakefield, our For more information, stop by booth 1678
ing editor from Bon Appetit. We blindly have also expanded nationally. We chief chocolatier, is the food scientist who or visit www.bissingers.com.
company’s mission has evolved to include the area have gone to digging a well at an vanilla paste, extract or the bean itself—and
sustainability practices. A portion of their orphanage near Kampala.” now cocoa powder, too. We believe strongly
Continued from PAGE 1 proceeds is donated to Conservation Rodelle intends to take their Malagasy that in order to do that well and effectively;
serious bakers—both home and com- International, who in turn, partners with and Ugandan pilot programs to the Ivory we need to invest not only in our communi-
mercial—with the highest quality vanilla FANAMBY, a non-governmental orga- Coast, to benefit cocoa growers and their ty of Fort Collins, but also in the communi-
available. It just makes sense to give our nization in Madagascar, one of Rodelle’s communities. At this time, those practices ties who support us. They’re hand-in-hand
customers another great product for their primary vanilla sources. FANAMBY sup- are in development and should be imple- relationships. It boils down to the adage of
pantries. That’s how our cocoa was born.” ports the vanilla growers to protect area mented within the next year. doing well by doing good,” states Basta.
Rodelle’s commitment to superior biodiversity and improve standards of liv- Closer to home, Rodelle has been a Rodelle’s extensive line of pure vanilla
products is seen throughout the entire ing. The organization is developing strate- contributor to the Food Bank of Larimer extracts includes organic and alcohol-
growing and extraction process. Work- gies for community development that will County, whose services have become free products, vanilla paste and Bourbon
ing closely with the growers, they over- increase the value of natural ecosystems more critical in these tough economic vanilla beans. They also have a gourmet
see hand pollination of each orchid, hand and productivity to ensure sustainability times. Their electricity is generated from extract made from a blend of their high-
picking of every bean, as well as the cur- and long-term community management. wind power, offsetting the facility’s car- est quality vanilla beans from all over
ing process. The vanilla beans undergo “We’ve become very involved with water bon emissions by eight tons annually. A the world. The cocoa powder is the first
an advanced, highly technical heat per- sanitation in Uganda,” explains Basta. Not new facility is under construction, utiliz- in a product line that promises discern-
colation process. The end result is a very having access to clean water causes a vari- ing sustainable green building techniques ing chefs the best choices available in the
pure, very concentrated extract. ety of health issues. It doesn’t have to be and will be fully occupied in March. retail marketplace.
In the more than 70 years that Rodelle that way. Rodelle has made this a priority “Our bottom line goal is to give our cus- For more information, stop by booth
has been producing vanilla products, the and some of the funds we’ve invested in tomers the very best product we can; be it 1190 or visit www.rodellevanilla.com.
FISCHER & WIESER
most noticeable of which will be a pack- The company is also publishing a collec- team members,” Case says. “We are all
aging change. Not to worry all you F&W tion of recipes in commemoration of their foodies here, and we love for employees
Continued from PAGE 1 fans, they say all your favorites will still be anniversary. Many of them can already be to try new flavors, go to new restaurants
says, “but we have always maintained our close at hand. “My explanation is kind of found on their Web site, www.jelly.com, and bring back ideas to create new prod-
core values and determination to create girly,” says Deanna Fischer, Chief Market- but for those that prefer the time-honored ucts that will move our customers.”
good products and provide excellent cus- ing Officer, “but the best way to describe tradition of collecting recipes, they prom- The Fischers explain that although
tomer service, and it has served us well.” the change is ‘the same great product in a ise this will be a collection you won’t want their business manufactures and dis-
Fischer & Wieser approached their new outfit.’” to pass up. tributes specialty foods, their mission
40-year mark the same as many people Inside the new packaging will be Fis- Fischer & Wieser’s 40th anniversary is, and always has been, to improve the
and companies, with examination of their cher & Wieser staples, like The Original will culminate during peach season this lives of their customers. “We hope our
past, present and future. Their past served Roasted Raspberry Chipotle, as well as summer, with celebratory festivities at the products will continue to help people
them well, and they feel it is time they some new flavors sure to tickle your taste company’s country store, Das Peach Haus, become chefs in their own kitchens
take the next step in building upon that buds. “We are making some changes to in Fredericksburg, Texas. and encourage families to spend time
strong foundation. our Gourmet line, but we consider it an “This year more than ever, I am thank- together.” Deanna adds.
The immediate future brings with it evolution, not a revolution—Gourmet ful for what makes Fischer & Wieser truly For more information, stop by
some changes for their Gourmet line, the reinvented,” Fischer says. unique: the entrepreneurial spirit of our booth 476.
32 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Cinnamon Glazed Almonds and the offers the Gold Label line, a collection of Unlike many nut lines which are pea-
Asian Inspired Cocktail Blend (a mix of favorites from their loyal customers. Each nut based, the Azar lines include all
Continued from PAGE 5 almonds, macadamias, rice crackers, gin- of the products has something special: types of nuts. “We think that the spe-
the gourmet public has given Azar a solid ger wasabi peanuts and cashews). The line Jumbo Cashews (180 count), Hickory cialty nut category needs to cover the
sense of where the public palate is, what is packaged in six-ounce designer bags, Smoked Almonds, Honey Roasted Pecan whole spectrum,” Stewart says. “Pea-
flavors are especially sought after and each with a 12-month shelf life. Halves, Ginger Wasabi Peanuts, Premium nuts are a convenient, popular snack,
where the market is going. Recently, the “Our expectations of this line are huge,” Mixed Nuts (Cashews, Pecans Walnuts, but tree nuts offer variety and wonder-
company decided to market directly to says Gary Stewart, Vice President of Sales. Macadamias and Brazil Nuts) and Apple fully different taste alternatives.”
the salty snack and nut segments of the “We plan to keep the line fresh, adding Cinnamon Nut Crunch (granny smith Azar Nuts are sold primarily through
specialty food market. new products as flavor trends change. apples, roasted pecans, toffee-coated distributors, but may be bought directly
The Flavor Sensations line features Specialty Food Customers are always walnuts and cashews, and yogurt-covered from the company as well.
Maple Sugar Walnuts, Honey Chipo- looking for something different.” raisins). Each six- to eight-ounce can For more information, stop by booth
tle Pecans, Jalapeno Cashews, Whole For the more traditional palate, Azar boasts a 12-month shelf life. 1341 or visit www.azarnutco.com.
to come by, luckily it is found in a large disorders, skin disorders, inflammatory and is on the forefront of providing the
quantity in flax. bowel syndrome, asthma, menstrual very best flaxseed products for you and
Continued from PAGE 6 Omega-3 plays a crucial role in brain pain, and pre-menstrual symptoms and your family. From Dash O’ Flax the non-
the affect flax had on their loved one’s function especially cognition, behavior inflammation. Preliminary evidence sug- perishable condiment that you shake over
health, marketing flaxseed was an easy and normal growth and development. gests that omega-3 fatty acids and other cereals, salads and more to TCM Flax
decision for the Millers. Flaxseed/flax oil studies suggest that naturally occurring ingredients in flax- Flour with its terrific flavor and texture to
Flax contains essential fatty acids omega-3, fiber and lignans found in the seed may also prove helpful in protecting the introduction of Sena’s Gourmet deli-
(EFAs), meaning your body needs them flaxseed hull may be helpful in treating against certain infections and a variety of cious natural flaxseed cookies and pure
but does not make them. For this reason a variety of conditions including; heart other conditions. Keep your eye out for Flax Hull Lignans which will be the next
these EFAs, more specifically omega-3, disease, high cholesterol, high blood cutting-edge research on colon, breast big product as a natural safeguard against
6 and 9 must to be obtained from food. pressure, stroke, diabetes, arthritis, osteo- and prostate cancer as well. disease. Remember Premium Gold—the
Many foods contain the omega-6 fatty porosis, depression, attention deficit/ The development team at Premium company with your health in mind.
acid, however omega-3 is a little harder hyperactivity disorder (ADHD), eating Gold Flax Products has you in mind For more information, visit booth 2910.
Mushroom, Tarragon & Chive and All package is completed with a pour spout quality pasta dish is packaged in a dis-
the Peppers are excellent for bread dip- making this product ideal for the gift tinctive acrylic cylinder making this
ping, but work just as well for dressings, and gift basket business. item perfect for gift baskets and mail
marinades and sautéing. Meal prep becomes a snap with Lesley order customers.
Continued from PAGE 11 Lesley Elizabeth Oils are available in Elizabeth pasta, rice, beans and grains, With an assortment of 80 products,
seasoned dipping and grilling oils. Les- four bottle sizes from five to 12 ounces. which all include specially selected numerous packaging options, private
ley Elizabeth Specialty Oils include many The tall, decorative 12-ounce oil bottles seasonings to compliment each prod- labeling and custom product develop-
traditional favorites like Basil & Garlic, are filled with an abundance of herbs uct. Packaging pasta and pesto blends ment, Lesley Elizabeth Inc. is a must.
Roasted Garlic and Mediterranean Herb. and spices, and finished with a compli- together make up four flavors of the best For more information, stop by booth
Unique seasoned oil varieties like Forest mentary mix of oils and vinegars. The selling Pasta-for-Two®. This restaurant 3200 or visit www.lesleyelizabeth.com.
innovator that produces the highest panned chocolate items. These products Brands has made social responsibility a
quality and most desirable products have propelled the company’s growth, top priority. Through the Mama Cares
Continued from PAGE 17 using unique processes and recipes. The placing it on the Inc. 5000 list and earn- Foundation, the company has provided
line, call Tony Bagato, Vice President of company’s 42,000-square-foot state- ing its founder Entrepreneur of the Year assistance to many individuals, families
Marketing, at 760-448-1940, ext. 104. of-the-art facility located in Carlsbad, award recognitions from both the Carls- and organizations in need.
Calif., manufactures a diverse product bad Chamber of Commerce and Ernst & For more information, stop by booth
About Mellace Family Brands line that includes Kosher tree nuts, Young (as a finalist for San Diego). Since 704 or visit www.mellacefamilybrands.
Mellace Family Brands is a snack food peanuts, snack mixes and enrobed or its founding in 2001, Mellace Family com and www.mamacares.org.
Continued from PAGE 22
In addition to a roster of customers
that includes chocolate, gourmet, spe-
cialty shops and many fine department
high-end private label market. All
Madelaine products are certified
Kosher (dairy). The entire Madelaine
any retail location. premium novelty chocolates. The com- stores throughout the country, Mad- selection can be seen online at www.
A privately held chocolate company pany also features an extensive line of elaine has been in the forefront of high madelainechocolate.com.
based in Rockaway Beach, N.Y., Mad- panned products—chocolate and candy volume co-manufacturing for indus- For more information, stop by
elaine earned its reputation producing coated nuts, fruits and specialty centers. try-leading brands and also serves the booth 772.
communicating to us how much they
Continued from PAGE 16 “The satisfaction of our consumers is
real, natural essences,” cited daugh- not only good business sense; it is a mat-
ter Catalina Dudka, who has taken the ter of pride. We only create food prod-
family tradition to heart. “Our prod- ucts we’d serve at our table; therefore
ucts stand out in taste; we specialize we are also welcome at theirs,” beams
in layers of flavor like fine wines, and Catalina, who now partners with her
make sure the ‘Mmmm…’ factor is very mother, Antonia, to make Caramoomel
high. Consumers are very loyal to our products the best all natural, fine foods
products and continue to prove this by in today’s market.
Continued from PAGE 18
Continued from PAGE 16
suggested price of $10. “The Fancy Food Show is a great oppor-
For more information, contact McElrath tunity for us to re-establish some of the Starr
or Christine Walthour at B.T. McElrath Ridge connections, but also introduce new
Chocolatier, Inc. Minneapolis, Minn. 55413, clients to Urban Oven and let people know
call 612-331-8800, fax 612-331-2881, the crackers are back,” says Williams.
email email@example.com, visit www.bt For more information, stop by booth
mcelrath.com or stop by booth 2943. 232 or visit www.urbanoven.com.
34 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Toffee kids win prestigious Gold sofi Award
At just 16 and 17 years old, Brandini Leah and Brandon started the busi- known, are a local success story in the Wendy Weldon, L.A. Regional Candy
Toffee founders Leah Post and Bran- ness to help finance a class trip to Italy Palm Springs area, and are becoming Buyer for Costco.
don “Brandini” Weimer are the young- their sophomore year of high school. known throughout Southern Califor- Brandini Toffee sells handmade
est entrepreneurs to receive the cov- Challenged by their parents to raise half nia. They have appeared in numerous almond toffee for retail, wholesale, cor-
eted Gold sofi™ Award. The duo won the money, they went to work refining stories in magazines and newspapers, porate gifts, gift baskets and online. Visit
for Outstanding Chocolate for their a recipe Brandon had been making for and on radio and television. In Febru- the Brandini Toffee Web site for their
gourmet toffee. The award is from the family and friends. They replaced milk ary 2008, they appeared on the Martha complete product line including private
National Association for the Specialty chocolate for rich, dark chocolate, and Stewart Show. This summer they are label gifts and testimonials from around
Food Trade, a non-profit trade associa- roasted their own almonds. The final making appearances in Costco stores in the world. See pictures from their trip to
tion established in 1952. contribution to the recipe was from Don Los Angeles and Orange County, on a Italy and read stories about their adven-
“I can’t believe we actually won!” said Calendar of Marie Calendar’s fame after traveling Brandini Toffee road show. tures in starting a new business.
Brandon Weimer of Brandini Toffee. trying an early version. “Brandini Toffee is a great up-and- For additional information on Brandini
Brandon and Leah were presented “This is what took our toffee to the next coming company and we look forward to Toffee, contact Maggie Post or visit www.
with their award, a gold chef statue, by level,” explained Leah Post, “but we can’t helping them grow their business,” said brandinitoffee.com.
noted Chef Jacques Pépin at a special tell you what that is.” Within six weeks
ceremony during the last 54th Summer Brandon and Leah sold enough toffee to
Fancy Food Show in New York City. family, friends and their community to Sauces are produced in California and can
This year’s contest was the most com- pay for their tickets and spending money. be found online at www.bigacres.com or by
petitive yet, with a record 2,191 entries In the spring of 2007, they visited Rome, Continued from PAGE 25 calling 650-593-9301.
across 32 categories. The field was nar- Florence, Assisi and Pisa. & Mild BBQ and Ginger Teriyaki Marinade Founded in 2002 by Melanie and Kent
rowed to 150 Silver Finalists by a panel Their unexpected success prompt- (formerly Teriyaki Marinade). The line also Yunk, Melanie’s Fine Foods is the manu-
of specialty food experts last spring. ed them to enlist their parents to help includes three rubs: Fancy Fish, Perfect facturer of the award-winning Big Acres
The gold winners were then selected by build the company. The two families Poultry and Stellar Steak. Gourmet Sauces and Spices & Rubs. The
more than 250 retailers and restaurant contribute to the business. Leah’s father Melanie’s Fine Foods, Inc., makers and Yunks attribute Melanie’s 14 years of
buyers in a judging event at the Fancy designs the packaging and manages distributors of gourmet goodies for kitchen international high-technology experience
Food Show, which is owned and oper- the Web site. Her mother is in charge and grill, offers a select line of specialty and her passion for gourmet food, along
ated by the NASFT. of public relations and oversees events. sauces, spices and unique grilling and cook- with Kent’s award-winning marketing
“sofi” stands for specialty outstand- Brandon’s father manages sales and ing tools to gourmet food connoisseurs knowledge to the direct success of their
ing food innovation. Companies must production. His mother is in charge of throughout the United States. Its award- business. The company’s mission is to
be members of the trade group to enter a shipping, accounting and staffing. The winning products include only all-natural bring its line of all-natural specialty prod-
product for an award. toffee kids, as they have come to be and preservative-free ingredients. Big Acres ucts to gourmet fanatics nationwide.
42 SHOW NEWS www.gourmetnews.com JANUARY 2009 GOURMET NEWS
Innovation meets olive oil Advertiser index
AdvERTiSER PAGE WEb SiTE bOOTH NUMbER
and vinegar for healthy
American Roland Food Corp. 36 www.rolandfood.com 872
Arizona Vanilla Company 14 www.arizonavanilla.com 876
Artemis Olive Oil-Kamarianakis Estates 43 www.artemisoliveoil.com 3549
cooking and eating
Australian Made, Australian Grown 27 www.australianmade.us 3430-3443
Azar Nut Company 14 www.azarnutco.com 1341
Barhyte Specialty Foods 22 www.barhyte.com 272
Bellindora Vinegars 29 www.bellinaestates.com 411
Best Cheese Corporation 8 www.bestcheeseusa.com 2507
Oil Misters are the new alternative to tradi- calories, no matter which ones, leads to Bissinger’s Handcrafted Chocolatier 10 www.bissingers.com 1678
tional oil and vinegar, or cooking sprays. weight gain and counteracts any possible Boyajian Inc. 22 www.boyajianinc.com 246
health benefits.” What’s more, the USDA B.R. Cohn Olive Oil Company 16 www.brcohnoliveoil.com/www.brcohn.com 703
Say goodbye to the traditional pouring of MyPyramid recommends only about 5-8 Bradley Technologies Canada Inc. 13 www.bradleysmoker.com 4449
oil and vinegar and toss out your aerosol teaspoons of healthy oils each day. Brothers International Food Corp. 39 www.brothersallnatural.com 1652
cooking sprays, dressings and butter! The With an overwhelming need to control B.T. McElrath Chocolatier, Inc. 18 www.btmcelrath.com 2943
new trend is to mist your foods, salads and calorie intake while still eating nutrient- California Olive Ranch 10 www.californiaoliveranch.com 562
pans with an oil or vinegar mister. Accord- rich diets, misters offer the perfect solu- Caramoomel Products Inc. 9 www.caramoomel.com 4333
ing to a major report from the U.S. Depart- tion of portion control with the added Chilean Trade Commission/Prochile 35 www.prochile.us 4431
ment of Agriculture released last year, health benefits of all natural oils and vine- Chocolate Fantasies, Inc. 22 www.espressosecrets.net 3219
Americans’ consumption of added fats gars. “These misters are a great addition to Dairyfood USA Inc. 10 www.dairyfoodusa.com 1245
and oils has increased 63 percent between healthy eating,” comments Aaron. In fact, Deep River Snacks 3 www.deepriversnacks.com 4611
1970 and 2005 (Dietary Assessment of weight control centers nationwide have Del Sol Food Company, Inc./BRIANNAS 32 www.briannassaladdressing.com 974
Major Trends in U.S. Food Consumption, already discovered the benefits of misters DFS Gourmet Foods 26 www.chefshamy.com 2641
1970-2005). This dramatic increase in fat to help their clients lose weight. In addi- Fischer & Wieser 1 www.jelly.com 476
intake puts us at an increased risk of heart tion to organic extra virgin olive oil and Forever Cheese Inc. 4 www.forevercheese.com 4710
disease and obesity. canola oil for high heat cooking, these Gourme’ Mist 33 www.gourmemist.com 348
A common problem with trying to add misters come in authentic barrel aged, Hammond’s Candies 14 www.hammondscandies.com 3517
flavor to healthier foods is we often add balsamic vinegar to perk up your food for HannahMax Baking 31 www.hannahmax.com 5002
too much salad dressing or too much oil fewer calories. HiBix Corporation 19 www.oobabeverage.com 2640
in our sauté pan. Luckily, there are some Jardine Foods 6 www.jardinefoods.com 3722
Misters are a great natural alternative to
Kehe Food Distributors 44 www.kehefood.com 656
revolutionary products on the market salad dressings or marinades which usu-
Landrin USA, Inc. 21 www.landrinusa.com 3331
that make portion control with healthy ally contain several additives, artificial
Lesley Elizabeth 10 www.lesleyelizabeth.com 3200
oils much easier. Rather than buying a ingredients and preservatives.
Lucini Italia Company 11 www.lucini.com 1447
bottle of oil or vinegar that you pour, If you are looking for a more Eco-
Madelaine Chocolate Novelties Inc. 2 www.madelainechocolate.com 772
a mister allows you to spray the olive friendly product, misters are a “Green-
Mellace Familly Brands 17 www.mellacefamilybrands.com 704
oil or vinegar onto your food or in the er” alternative to aerosol cooking spray.
Mrs. McGarrigle’s Fine Foods Inc. 15 www.mustard.ca 4339A
pan. Whether you are cooking or top- They spray just like an aerosol, but do New Hope Natural Media 16 www.newhope.com N/A
ping your foods, misters allow easy por- not contain any of the unhealthy addi- Norseland, Inc. 40 www.norseland.com 4707
tion control for healthier cooking. These tives or chemicals that aerosol sprays PARTNERS, a tasteful cracker 23 www.partnerscrackers.com 4008
non-aerosol sprays offer a fine, continu- do. Empty aerosol cans are extremely Pepper Creek Farms 28 www.peppercreekfarms.com 659
ous mist to lightly coat sauté pans, dress damaging to the environment. These Premium Gold Flax Products & Packaging Inc. 14 www.premiumgoldflax.com 2910
up salads and flavor veggies, fish, meats eco-friendly misters are available in a Rodelle Vanilla 12 www.rodellevanilla.com 1190
and breads. They provide even cover- one time use disposable mister (recycla- Sisters’ Gourmet, Inc. 28 www.sistersgourmet.com 475
age, while using less product for fewer ble packaging) and can easily be found Sprouted Almonds, LLC 41 www.sproutedalmonds.com 4745
calories and fat. Each one-second spray in the oil and vinegar section of your Sprucewood Handmade Cookie Co. 15 www.sprucewoodbrands.com 4339B
has less than five calories. “While certain natural or specialty food store. The dis- Straus Family Creamery 24 www.strausfamilycreamery.com 1666
fats–think canola and olive oil—get the posable misters are preferable over the Tea Forté 5 www.teaforte.com 887
green light for promoting better health, refillable kitchenware misters because Teatulia 37 www.teatulia.com 1450
drenching foods in these oils can add up there are no hassles of clogging, clean- The San Francisco Chocolate Factory 34 www.sfchocolate.com 401
to way too many calories. Picture a salad ing and refilling, and the bottle is 100 TinPax Corporation 28 www.tinpax.com 558
drowning in dressing or a piece of bread percent recyclable. two leaves and a bud tea company 28 www.twoleavesandabud.com 2901
dipped in oil—every tablespoon means Please go to page 33 to see the ad Urban Oven 20 www.urbanoven.com 232
an extra 100-140 calories,” says Shara for Gourmé Mist TM. For more infor- VALOR USA Inc. 16 www.valor.es 756
Aaron, MS, RD, a nutritionist specializ- mation call 866-502-8472 or visit Victoria Packing Corporation 18 www.victoriapacking.com 4419
ing in weight control. “Over-consuming www.gourmemist.com. The Vyant Group 38 www.vyantgroup.com 5018
World Harbors 7 www.worldharbors.com 4844
A Special Advertising Section GOURMET MARKETPLACE A Special Advertising Section
Introducing Flavor Sensations! Five new nut offerings including: Natural Products Expo West is the world’s largest natural, organic Lizzie’s Kitchen flavored dipping and grilling oils are made with an
Jalapeno Cashews, Honey Chipotle Pecans, Cinnamon Almonds, and healthy products trade show, showcasing the bestsellers of today abundance of seasonings and a touch of Balsamic vinegar. Use for
Maple Sugar Walnuts and Asian Signature Blend, (deluxe mixed and the trends of tomorrow. The 2009 event will take place March bread dipping, salad dressings, marinades or tossed with pasta. Visit
nuts with a hint of wasabi). New designer packaging. All products 5-8 at the Anaheim Convention Center in Anaheim, Calif. the Web site to view more than 80 products available with Lesley
Kosher with 12-month shelf life; available in case packs of 24. Elizabeth, Lizzie’s Kitchen and private labels.
Azar Nut Company Natural Products Expo West Lesley Elizabeth Inc.
800-351-8178 www.azarnutco.com 866-458-4935 www.expowest.com 800-684-3300 www.lesleyelizabeth.com
Winter Fancy Food Show Booth #1341 Winter Fancy Food Show Booth#3200