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Aside from the business beingconducted in the booths andmeeting rooms, this year’s Summer Fancy Food Show willinclude a museum-quality ex-hibit on the growth of the specialty food business in theUnited States.

The show takes place June 17-19 at the Walter E. WashingtonConvention Center in Washing-ton D.C.

Created to mark the 60th an-niversary of show owner theNational Association for the

Produce is top food category; meatis smallest but fastest-growing

Driven by consumer choice, theU.S. organic industry grew by9.5 percent overall in 2011 toreach $31.5 billion in sales. Ofthis, the organic food and bever-age sector was valued at $29.22billion (up $2.5 billion), whilethe organic non-food sectorreached $2.2 billion, accordingto findings from the OrganicTrade Association’s (OTA’s) 2012Organic Industry Survey.

“The U.S. organic sector con-tinues to show steady and

Consumer-driven U.S. organic market tops $31 billion in 2011

Continued on PAGE 7

Continued on PAGE 6

BUYERS GUIDE:Baked Goods SEE PAGE 35

BUYERS GUIDE:Foods from Europe SEE PAGE 40

INSIDE:

CHEESE UPDATE &

GLUTEN FREE FOODS

IDDBAPreview SEE PAGE 33

Continued on PAGE 6 Continued on PAGE 4

healthy growth, growing overallby 9.5 percent during 2011, and,for the first time, surpassing the$30 billion mark,” said ChristineBushway, OTA’s Executive Direc-tor and CEO.

She added, “Price is still anissue, but with the wide availabil-ity of private label products andmany venues for organic products,[consumers] have many choicesfor where to shop and a variety ofproducts from which to choose.”

Overall organic product salesgrowth of 9.5 percent continued tooutpace total sales of comparableconventionally produced food and

non-food items,which grew by 4.7percent. The growthin organic sales isproof the consumeris willing to pay forvalue-added prod-ucts.

Factors leadingto the 9.4 percent growth includethe easing of the recession, infla-tion due to input price increases,and consumers’ increasing desirefor convenience products. Spe-cific to organic food, the largestcategory was fruits and vegeta-bles, contributing close to 50

percent of the new dollars. Or-ganic meat, fish and poultry re-mained the smallest of eightorganic food categories, but wasthe fastest growing at 13 percentgrowth over 2010 sales.

Grab-and-go, the mainstream-ing of healthy choices and mo-bile payments were among thehot topics at this year’s NationalRestaurant Association show,held May 5-8 in Chicago.

Traffic seemed slower than inprevious years, but registeredattendance was up 6 percentfrom 2011. Retailer attendancewas up a surprising 21 percent,perhaps a reflection of the grow-ing importance of prepared

NRA show exhibits innovation in both food and process

IDDBA 2012 set to reflectnew customermix, deli trends

Summer Fancy Food Show openswith landmark anniversary exhibit

foods departments for stores atevery level.

Restaurant/foodservice atten-dance rose 8 percent, whiledealer/distributor attendancegrew 6 percent. Nearly 2,000 ex-hibitors were listed, more than500 of them first-timers. The fig-ures also incorporate the affili-ated International Wine, Spirits& Beer event, which featured aStar of the Bar competition andits own educational program.

Ten new products were alsoselected to receive the Food &Beverage Innovation Awards, ontheir second year. Those of par-ticular interest to specialty re-tailers included gluten freevanilla cookies from Home Free;oat shakes from Simpli; Veg-etable Glacis (intensely flavored,all-natural concentrates forcooking) from White Toque;

Specialty Food Trade (NASFT),the exhibit includes 60 differentelements presented in a highlyvisual, interactive manner.

“There are 24 elements onproduct categories [such as nutmixes and charcuterie], 12 onspecialty food pioneers, 12 thatreflect the culinary landscapeand 12 on NASFT history,” saidthe NASFT’s Ron Tanner, wholed the creation and execution ofthe project.

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

provide a historical backgroundto the many young people whoare joining it,” Tanner said. On-line content about each itemwill further enrich the experi-ence, and will be accessible viaiPads at the exhibit. The entireexhibit will also be on a websitethat will be up for a limited timeafter the show.

Also new this year is a smalldemo kitchen, where attendeeswill be able to see exhibitors’

The International Dairy Deli Bakery Assn.™ (IDDBA) 2012 isset from June 10-12, in New Or-leans. Foodservice and supermar-ket professionals will gather toselect new products and discusstrends in food retailing.

Many of those are reflected in“What’s In Store 2012,” an annualtrend report published by theIDDBA that collects research fromover 150 secondary sources.

Who is the customer?The report details a new culturalmix: The burgeoning U.S. His-panic population and single-per-son households, active BabyBoomers and newly empoweredmillennials are all making theirmarket presence felt. At the sametime, women and men are trans-forming gender stereotypes in re-tail and marketing.

Hispanic buying power is set toclimb 25 percent to reach $1.5 trillion by 2015, according to TheMulticultural Economy, a reportfrom the University of Georgia.This is good news for grocers, asHispanic households spend more

VOLUME 77, NUMBER 6JUNE 2012 n $7.00

SPECIALTYRETAILERSn NASFT names Outstanding

Specialty Retailers PAGE 11n Bed, Bath & Beyond to buy

Cost Plus PAGE 11

GROCERY &DEPARTMENTSTORESn Safeway, Whole Foods top

Greenpeace report PAGE 12n ALDI to enter Houston market

in 2013 PAGE 12

SPECIALTYDISTRIBUTORS& BROKERSn UNFI sets up foundation PAGE 13n New specialty food wholesale site

launches PAGE 13

SUPPLIERBUSINESSn Fresca Foods adds new customersPAGE 14

n U.S. grown Peppadew soon available PAGE 14

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

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General NewsGENERAL NEWS 3

BRIEFS

D’Artagnan makesacquisition, set toexpand in MidwestD’Artagnan, a leading purveyor of gourmetmeats, foie gras, mushrooms and truffles tothe trade and consumer markets, has agreedto aquire certainworking assets ofPasture to PlateInc., a Cicero, Ill.,based supplier torestaurants in theMidwest. Chicagobecomes the hubfor D’Artagnan’s Midwest expansion plans.

Based in New Jersey, D’Artagnan isexpanding its geographical coverage into theChicago area, which will enable them to moreefficiently service its growing client base inthe region. From its Newark warehouse,D’Artagnan’s fleet of trucks delivers daily torestaurants and retailers from Boston toWashington, D.C.

“We’re very excited about the acquisition,”said Ariane Daguin, Owner and CEO ofD’Artagnan. “For the first time in our 27-yearhistory, we are expanding through anacquisition, and it’s a great way to expose ourbrand to a wider audience.”

“We entered Chicago last year as a one dayper week purveyor and this grants usimmediate logistical status as a full-serviceprovider,” added Andrew Wertheim, Presidentof D’Artagnan.

“Maple pearls” win top Trends & Innovations prize at SIAL Canada 2012Maple Pearls, caviar-like spheres fromthe Citadelle maple producers’ coopera-tive, received the grand prize at SIALCanada’s Trends & Innovations competi-tion in May.

The 10 winners, including the grandprize winner, were showcased at SIALCanada in May, and will be at SIAL Parisfrom Oct. 21 to 25.

More than 60 companies submittedproducts to the competition, of which 44met the necessary criteria—a recordnumber of entries for the competition’sfifth edition.

Maple PearlsThe judges were quick to agree on thisgrand prize winner. Maple pearls are tinyspheres consisting of a thin gel mem-brane—an algae derived from a variety ofseaweed called kombu—that are filled withpure maple syrup. One bite and the pearlsexplode. They can be used as a garnish foreverything from appetizers to desserts.

Inspired by molecular gastronomy, thisremarkable innovation is akin to caviar: Aseach pearl bursts in your mouth, it releasesthe unmistakable flavour of real maplesyrup. This product is proof that tradi-tional food can be mixed with modern in-novations to create something spectacular.

Among the competing products for the

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

Line of Balsamic Vinegar and Olive Oilproducts in a spray bottle (Maison Or-phée—Canada) Flavored extra virginolive oil in a spray bottle. Great for bast-ing or marinating poultry, meat and fish.Judges were impressed by the product’sease of use and modern packaging.

Gourmet caramel spread in several vari-eties (Vergers Duhaime—Canada) Caramelspreads in mouthwatering flavours likebutter & rum and maple & sea salt. Notedfor its originality and sophisticated recipes.

Maple sap water (de l’Aubier—Canada)Natural still water, stemmed from maplesap that is separated from its sugars tokeep only the water. An original andunique concept for a natural product.

Greek-style probiotic yogurt (SkotidakisGoat Farm—Canada) Fat-free Greek probiotic yogurt in a double compartmentpot: blueberry and pomegranate.

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

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

Basilur Winter Book (Basilur Tea—SriLanka, represented by Global Business Net-work—Canada) Tea in a book-shapedpackage, selected for its original packaging.

Effet Bleu frozen treat (Opti Bleu inc.—Canada) Blueberry juice ice bar, madeof 90 percent blueberry juice and rich in antioxidants.

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

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

SIAL Canada is a professional food showthat is part of the international SIAL net-work, which is made up of five differentshows on four continents (France, Canada,Brazil, China, United Arab Emirates), witha total of 7,500 exhibitors and 220,000 visitors from more than 200 countries. GN

Rouses Markets creates aeroponic rooftop garden abovedowntown New Orleans storeIndependent grocer Rouses Markets is thefirst grocer in the country to develop its ownaeroponic urban farm on its own rooftop,said Managing Partner Donny Rouse.

“The flat rooftop is perfect for urbanfarming,” said Rouse. “And the view ofdowntown is postcard-perfect. I imaginewe will do a lot of dinners up here on thefarm.” The downtown store sits blocksfrom the Superdome, French Quarter andMississippi River.

The vertical aeroponic Tower Garden™uses water rather than soil, and allows youto grow up instead of out. It was developedby a former Disney greenhouse manager,and is used at Disney, the Chicago O’HareAirport Eco-Farm and on the Manhattanrooftop of Bell Book & Candle restaurant.“This is very cutting edge for urban farm-ing,” said Rouse. His company has aptlynamed the farm Roots on the Rooftop.

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

for the food Rouses’ chefs prepare, butquickly saw potential to expand the pro-gram to include retail. “I knew if ourchefs wanted it, so would our customers.”Treuting worked with New Orleans-basedA.M.P.S. on the Rouses system. “Aeropon-ics makes sense for the space,” said Tre-uting. “It is lighter than soil-basedoperations, and the towers recycle waterand liquid nutrients through their ownreservoirs, so they’re sustainable.”

While this is Rouses Markets’ first forayinto urban gardening, the company’s rootsare planted in the local produce business.Anthony J. Rouse grew up working for hisfather’s company, City Produce, beforeopening his first grocery store in 1960. “Mygrandfather was a farmer at heart,” saidRouse. “He would have loved everythingabout this.”

Rouses Markets is one of the 10 largestindependent grocers in the United States.The Louisiana-based company has 38 loca-tions in two states. GN

$125 million loan poollaunched to improve freshfood access in California Foundation launches new fund sourcefor the state’s grocery community

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

Grocers and other organizations work-ing to bring fresh food to low-accessareas of California now have a newsource of capital for store expansion andnew forms of distribution.

The California FreshWorks Fund(FreshWorks) has added $125 million incapital to provide access to alternative fi-nancing options and incentives to investin projects located in low supermarketaccess areas. A project of private healthfoundation The California Endowment,the loan pool has a target of 30 or morenew outlets and over 3,000 jobs.

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

nia Endowment. “The California Fresh-Works fund aims to change that so thatall families have access to healthy, nutri-tious food. I commend all the partnersfor stepping up to make this a reality.”

“Tell me your zip code and I will tellyou your life expectancy,” Ross said in avideo on the new fund.

The partners include grocers, majorbanks, healthcare entities and researchexperts. For this loan pool, the 10 organ-izations that collaborated are The Cali-fornia Endowment, NCB Capital Impact,agent bank Chase,

Bank of America, Citi and CharlesSchwab Bank, Dignity Health, MetLife,Morgan Stanley and Opportunity Fi-nance Network.

The California Grocers Associationand the independent network UnifiedGrocers are also listed as partners in FreshWorks.

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4 GOURMET NEWS JUNE 2012 www.gourmetnews.comGENERAL NEWS

IDDBAContinued from PAGE 1

on groceries than the general population,and tend to have larger families, withnearly twice as many children under theage of 18. Hispanic consumers frequentlyvisit in-store bakeries, and are more alert toin-store promotions than to advertising andproduct placements.

Singles—buyers of single-serving andsmaller packages, but less of in-store bak-ery products—are another flourishing de-mographic. Single-person households havetripled in the last 30 years, and now makeup 27 percent of U.S. households, morethan those of married couples with chil-dren; an additional 45 percent of seniorsare single (all according to the U.S. CensusBureau). Single households could see an-other boost as the economy rebounds, ifadult children living at home venture outon their own.

Mature populations, notably active BabyBoomers, are working beyond retirementage. Many are accustomed to a lifestyle thatrequires steady income; others lack retire-ment savings. Compared to other genera-tions, Baby Boomers account for the largestshare of sales across most product cate-gories. Boomers break stereotypes of con-servative older consumers. They are moreactive and health conscious than ever be-fore, and seek shopping destinations thatstock fresh, healthful foods.

Millennials, born between 1981 and1995, have 11 percent more buying power

Loan PoolContinued from PAGE 1

“Jobs created by this initiative are crit-ical to the economic health of our com-munities, and the improved access tofresh, healthy foods is equally importantto the health outcomes for the peopleliving in these communities,” com-mented Scott Sporte, Chief Lending Officer at NCB Capital Impact. GN

than Baby Boomers did in their youth, ac-cording to an OMD study. They spend con-siderable time and effort researchingpurchases and deals. This bracket is mostoften identified as tech-savvy, yet 57 per-cent of them hear about products and serv-ices for the first time via television, Yahoosurvey data showed. Millennials crave au-thenticity, self-expression, affordability andquality in their product choices.

Meanwhile, product marketing is becom-ing more gender neutral, due to two coin-ciding trends. Men continue to shop more,with 51 percent of men saying they are theprimary shopper in the family, according to*Advertising Age* magazine; while womencontinue to assume a more assertive genderrole, particularly in the work force. What-ever their age, they’re not necessarily mar-ried or mothers, and bear children later inlife than ever before.Bakery: Sales at in-store supermarket

bakeries climbed through the first half of2011, fueled by trends like smaller portionsizes, unusual donuts and pies, and bake-off production. Bakeries are benefiting fromconsumers eating at home more often, andpurchasing bread and desserts to completethe meal.

With consumers demanding healthyfoods, the whole-grain and high-fiber mar-ket is pegged at $42 billion by 2015. In-storebakeries have adapted, offering products freeof allergens, such as gluten, nuts and dairy.Scratch baking is making a comeback, asconsumers seek fresh, whole foods, andmini-portions are selling well, friendlier toboth the wallet and the waistline.

For desserts, shoppers want a widerarray, including donuts, crème puffs andsweet crepes. Pies are available in aplethora of shapes and sizes, including piepops on sticks, upside-down pies and piesbaked in canning jars. Sweet, hot, salty andtart combinations give consumers a doublejolt of novelty and indulgence.

More stores today offer fresh-baked arti-san breads produced on-site, with 32.2 per-cent preferring the bake-off method,according to the report.Dairy: Greek and craft yogurts and en-

hanced milk lead dairy trends for 2012.Customers average 34.8 dairy departmentshopping trips per year, making it one ofthe strongest shopping destinations. Milk,juices, eggs and yogurts are the top sellers.More than 12,400 new dairy departmentproducts launched globally in 2010. Or-ganic dairy sales increased by 9 percent inthe same year. Cheese: Traditional supermarkets con-

tinue to account for 63.8 percent of cheesesales volume. Future cheese consumptionwill be driven by its versatility, health at-tributes, snacking properties and “local”farmstead and artisan production. Deli: According to “What’s In Store

2012,” deli prepared foods captured 85.9percent of households buying at least oncea year, the highest penetration for a deli cat-egory. Consumers are buying more pre-pared meals, and retailers are respondingby making more space for these offerings.

International fare and regionally pro-duced ingredients are the hottest delitrends. Fresh, local and organic salads and

side dishes are rising in popularity, as areethnic entrees such as chorizo and carneasada, as well as Korean short ribs, Polishkielbasa, carnitas and Serrano ham. Delicustomers want customizable convenienceand “ownership” over deli dishes they as-semble, but don’t necessarily prepare.

According to IDDBA’s release, delis needto cultivate an image of being “in theknow” so that customers are more recep-tive to new products, trends and menuideas. A full 82 percent of deli customersenjoy visiting delis with newer, trendieritems, regardless of whether they regularlypurchase those items.

Deli pizzas are trending toward smallerportions, artisan pizzas with regional andethnic flavors and topped with local pro-duce. Whole grain crusts, all natural, or-ganic and vegetarian options are important.Rotisserie chicken recipes reflect ethnictrends with flavors like lime-cilantro andchipotle-barbecue. Deli chicken wings andnow turkey wings, many with house-madesignature sauces, are also popular. GN

http://www.legendsfromeurope.com

GOURMET NEWS JUNE 2012 www.gourmetnews.comGENERAL NEWS6

ORGANICContinued from PAGE 1

The eight categories are dairy products,breads and grains, beverages, fruits andvegetables, snack foods, packaged and pre-pared foods, condiments and sauces, andmeat, poultry and fish.

Organic food sales now represent 4.2percent of all U.S. food sales, up from 4percent in 2010. Meanwhile, organicnon-food sales, representing the personalcare and cleaning sections of many nat-ural product retailers, reached $2.2 bil-lion in 2011, experienced strong 11percent growth, versus 5 percent growthfor total comparable non-organic items.

Prospects for 2012 and 2013, as indi-

what’s good for industry economics are notmutually exclusive,” said CongressmanSam Farr (CA-17), an industry advocate.

The report, produced for OTA by Wash-ington, D.C.-based M+R Strategic Serv-ices, showed that for every $1 billion inretail sales of organic products, 21,000more jobs were created throughout theeconomy. In addition, the use of organi-cally produced ingredients resulted in thecreation of 21 percent more jobs thanwould have been generated if the food in-dustry had relied solely on conventionalfarms for its ingredients.

The study attributed the job-creation dif-ferences largely to greater labor intensity onorganic farms, smaller farm size, the needfor an organic certification industry, and re-liance on smaller retail outlets.

cated through the 2012 survey results, in-dicate that both organic food and non-foodsales will continue to sustain growth levelsof nine percent or higher.

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

Besides retail growth, organic food pro-duction also generated more than 500,000American jobs in 2010, thousands morejobs than conventional agricultural meth-ods. This was contained in a second report,“2010 Impacts of the U.S. Organic FoodsIndustry on the U.S. Economy.”

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

The release of the jobs report comes asCongress shapes the next farm bill, the na-tion’s major food and agriculture policy leg-islation. Included in the bill are programs(and funding) critical to facilitating the ex-pansion of U.S. organic farming.

“This report and OTA’s 2012 Organic In-dustry Survey released this week reinforcethe positive contributions of the organicsector to U.S. agriculture and our econ-omy,” said the OTA’s Christine Bushway.“The message is clear—federal organic food and agriculture programs are job-creation programs.”

The OTA is the membership-basedbusiness association for organic agricul-ture and products in North America. Itrepresents over 6,500 organic businessesacross 49 states. GN

NRAContinued from PAGE 1

Chef ’s Brand Pacific Caught Wild Alba-core, sustainable, preservative-free andbetter quality tuna in a pouch; whole-grain, high-protein Mara’s Pasta; Mfu-sions, a fruit-and-tea version of thevitamin-release water concept by pre-mium tea company MightyLeaf; and Sas-aPops, artisan popsicles in pure fruit anddessert varieties.

There was a striking variety of prod-ucts designed for the new K-12 schoollunch requirements, a foodservice paral-lel to the range of healthy kids’ products

categories like drinks and snacks. Coca-Cola’s Freelance machine,

which allows customers to createtheir own sodas from more than 100options, continued to draw longlines despite repeated appearances atthe show. The concept is now ex-tending to shakes and slushes, withVitamix showing a convenience-store targeted machine that allow

consumers to create and blend their ownflavors of frozen drinks.

There was also strong interest in pro-viding gluten free foodservice, particu-larly for schools and universities. Aneducation session by the National Foun-dation for Celiac Awareness, which trains

coming out on retailers’ shelves.(Membership in the NRA’s Kids LiveWell initiative has quadrupled in sizethis year, according to the organiza-tion.) On the opposite end, restaura-teurs also had their pick of creativebar foods—from tempura-batteredspicy green beans, to fried “cheese-burger bites” made from ravioli byCarla’s Pasta to Sorghum, a bourbon-like spirit distilled from the grain.

In terms of new forms and products,there was a rise in Greek yogurt and hum-mus options, as foodservice responded tocustomer requests for hot retail categoriesfrom 2011, and more interest in vegetableand herb flavors, but in in non-traditional

restaurant and retail staff to serve thegluten free market, was well-attended anddrew strong audience response. Glutenfree specialists such as Bready, Schar andConte reported strong interest at theshow, and many mainstream manufactur-ers highlighted their gluten free options.

With 7 out of 10 American consumerscontinuing to cook at home to save on goingout (according to a Harris Interactive poll re-leased in May 2012), there is a clear need tofind new areas of growth for consumerrestaurants. While optimism and spiritswere high, the challenges remained clear. Asthe lines between retail channels—and be-tween retail and restaurant—continue toblur, customers are the clear winners. GN

GOURMET NEWS JUNE 2012 www.gourmetnews.com GENERAL NEWS 7

Trade Show BuzzThree and a half years ago, AmericasMart

expanded into a new building and incorpo-rated an expanded gourmet marketplaceand demonstration kitchen into its assem-blage of home products vendors. Americ-asMart includes more than 8,800 exhibitbooths, which join the more than 1,400permanent showrooms operating withinthe three-building complex to create theworld’s single-largest collection of home,gift, rug and apparel product. During theJanuary and July Atlanta International Gift& Home Furnishings Markets, you can seeso many products in just a few days thatyou’re bound to come away with a wealthof merchandising ideas as well as the satis-faction of a successful shopping trip andthe fun of meeting a celebrity chef. “Retail-ers are going to find those golden nuggets

of inspiration theymight never haveconsidered before togrow their busi-nesses,” is howForbes says it.

The demonstrationkitchen is at the heartof the gourmet andhousewares market-place, which is situ-ated so you can move

BY LORRIE BAUMANN

If you’re looking to broaden your appealwith additional product lines, you mightwant to take a look at what Americas-Mart is doing. We talked last monthabout how the economy is promptingnew retailers to add gourmet productsinto their product lines to appeal to awider range of customers, increasing thecompetition for specialty foods retailers.But that horse can be ridden in morethan one direction, and the folks atAmericasMart have set themselves up tooffer you ideas in how to position a spe-cialty foods or kitchenware shop into aone-stop lifestyle shop that caters to con-sumers who are increasingly interestedin cooking and entertaining in their own homes.

The economyhas been drivingthe trend, but re-cent survey resultsare showing thatconsumers who’vetaken to emulat-ing the celebritychefs they’re see-ing on televisionare enjoying theresults so muchthat they’re plan-ning to continue cooking and eating athome even if there’s no longer an economicimperative for doing so. “Cooking schoolsare gaining popularity across the country,”notes Kristi Forbes, Vice President of Leas-ing for AmericasMart, who spoke with merecently about how her marketplace haspositioned itself to help retailers capitalizeon the trend.

easily from the gourmetarea over to look at gar-den products for yourcustomers with outdoorliving spaces and then tothe tabletop vendors,then to home accentsvendors to create beau-tiful living rooms andthen on to see the folkswho make the stationeryproducts and other giftoptions useful for yourcustomers who are plan-ning wedding receptionsand baby showers.“We’re creating an over-all lifestyle market-place so our retailers can take all those op-tions back to their cus-tomers and help them create what theyenvision for their homes,” Forbes said. “It really blends beautifully.”

While you’re shopping at the marketthis July 11-18, you’ll want to make timeto see one of the great cooking demon-strations that will be presented each dayduring the market. The lineup includes aFarm Fresh and Local demonstration byChefs Chris Hall and Ryan Turner ofLocal Three in Atlanta. On Friday, July13, there are demonstrations on Italianand Spanish cooking, skinny summerrecipes, and entertaining made simple,and on Saturday, July 14, the program in-

cludes a demonstration on brunches,recipes from “The Happy EverythingCookbook,” a visit with Chef CurtisStone, a class on gluten free dishes, and apresentation on wine from the Rioja re-gion of Spain. Then on Saturday, thedemonstrations are about Italian menusfor your family and summer beveragesfrom the L’EQUIP RPM professionalblender. Might be worth a trip just tohang around the demonstration kitchenand hope for samples and photo sessionswith the celebrity chefs!

Find out more about AmericasMart atwww.americasmart.com. GN

A MONTHLY UPDATE ON THE GOINGS-ON AT INDUSTRY-RELATED SHOWS

SUMMER FANCYContinued from PAGE 1

products in action. The schedule of D.C.food and restaurant personalities wasbeing finalized at press time.

Some 2,400 exhibiting companies areregistered this year, including more than180 first-time Summer Show exhibitors.Additionally, more than 30 emergingfood entrepreneurs will be featured in aspecial pavilion called New Brands onthe Shelf.

Business Building programs for bro-kers, distributors and retailers are also ex-pected to be completely booked out, asawareness of the programs and their effi-ciency has grown.

Another highlight will be two first-time tasting sessions: one on premiumbutters and one on Washington D.C. areafarmer’s markets.

“[Washington] D.C. has one of the mostdeveloped sets of farmers’ markets in thecountry,” said Ron Tanner. The NASFT isworking with market organizers to createa sampling of some of the best, mostunique vendors within the show’s limitedtime. Both tastings are set for Saturday; at-tendees can pre-register for sessions andtastings on www.specialtyfood.org. GN

GOURMET NEWS JUNE 2012GENERAL NEWS8

Olympics, Queen’s Jubilee give iconic British foods a boostRetailers looking for a novel summer pro-motion should consider a creatively de-signed British table. Principally driven bythe 2012 Olympics (July-August), theQueen's Golden Jubilee this year, the RoyalWedding and the hit television programDownton Abbey, British food is enjoying anextra blip in consumer interest.

British Wholesale Imports (BWI), a Cal-ifornia-based importer, reports healthysales for its official London Olympics line.United Kingdom-themed displays will beup this summer at 300 Cost Plus stores,200 Fresh & Easy stores and 65 Wegman's,according to Kerry Bamberger of BWI.

Among the products doing well areUnion Jack-inspired items, chocolatelollies and tins modelled on London'sdouble-decker red buses.

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

Other British imports re-porting strong interest areMaldon Salt and Colman'sMustard. "It is a massive yearfor Britain, and for [MaldonSalt]," said a release from Bel-gravia Imports, the brand's

importer. The brand received a prestigiousRoyal Warrant this year and celebrates its130th year of production.

"We have noticed a huge interest ineverything British; starting with theRoyal Wedding last year and feeding intothe Olympics this summer. Consumershave loved talking to us about the con-nection to the queen," said a representa-tive of Colman's in the U.S., who ispromoting the brand for Olympic view-ing parties this summer.

GOURMET NEWS JUNE 2012 www.gourmetnews.com

GiftwareGIFTWARE 9

Back-to-School Spending Rivals Winter Holiday ShoppingBY NANCY POWAGABack-to-school time brings new productsand trends aimed at returning students.Students from kindergarten to college canbenefit from the convenience, functionalityand style delivered by back-to-school prod-ucts. Manufacturers are producing manyproducts to help keep back-to-school timehealthy and inexpensive.

In the last few years, parents have madetheir children scour their closets and desksbefore buying new jeans, pencils or back-packs, according to the National RetailFederation. Recent NRF surveys haveshown that families with children in gradesK-12 spent more than $600 on apparel,school supplies and electronics. Last year,total spending on grades K-12 was ex-pected to reach $22.8 billionwith K-12 and college spend-ing reaching $68.8 billion—the second biggest consumerspending event for retailers be-hind the winter holidays.

Across the board, Ameri-cans have been packing mealsto school and work—not justto make their diets morehealthy, but save money, too. Atasty and nutritious lunch issomething every studentneeds in order to thrive. Newhealthier school lunch stan-dards will make for bettermeals, but purchasing a daily lunch canadd up. Packing a lunch is an excellent wayfor even the most upscale consumer to eathealthily and on a budget. OXO GoodGrips LockTop Containers offer leakproof,airtight, snapping lids. These containers are

compatible with freezers, microwaves, anddishwashers. They are available in 11 sizesfrom 2 ounces to as large as 12.5 cups.These largest containers are perfect forsandwiches, leftovers, and snacks.

There are also ways for consumers to adda little vintage fun to their healthy, packedlunches. According to Meryl Rader, PublicRelations Consultant for Vandor, con-sumers are drawn to products that offernostalgic connection and personal expres-sion. This has been the experience of Van-dor, a manufacturer of everyday productsfeaturing legendary licenses. Vandor re-ported a 36 percent increase in revenues for2011. The company produces drinkwareand stationery featuring iconic figures suchas Star Wars characters, the Beatles, Dr.Seuss, Hello Kitty and Marvel Comics. Tom

Russo, Vandor CEO, said, “Retro licensedmerchandise had historically been for keep-sake use, so we set out to expand into morefunctional, everyday use items, such aswater bottles, travel mugs and recycledshopper totes.”

Sakar International has launched a col-lection of Hello Kitty branded kitchen ap-pliances. Consumers can serve up hearty,before-school pan-cakes from theirHello Kitty pancakemaker, or put to-gether an after-schoolsnack with the HelloKitty ice creammaker, popcorn pop-per, or cotton candymaker. The collegestudent will appreci-ate the Hello Kittydorm refrigerator andmicrowave oven.These products comein the distinct HelloKitty pink color scheme with the globalicon decked out in her trademark bow.

College students love soda and SodaStream, the world’s largest manufacturer,distributor, and marketer or home car-bonation systems, can make their habiteasier, cheaper and healthier. The SodaStream carbonates water, to which flavoris added. This is a great alternative to pur-chasing bottles or cans of water or soda atthe store. Sodastream sodamix containsno high-fructose corn syrup or aspartameand is therefore healthier than manystore-bought sodas. In addition, SodaS-tream is both economical and good for theenvironment, as its reusable bottles cutback on waste. SodaStream soda makersoperate without electricity or batteries,making them the perfect appliance forcramped dorm rooms.

For hydration-minded consumers, BZB

Products produces Sharkskinzz, a line ofeco-friendly folding hydration bottles.Berry Stefel, Brand Manager for Shark-

skinzz, said the children’s product line isespecially relevant to back-to-schooltime. These children’s water bottles aresmaller and have no-lose caps that are al-ways attached. They feature AI film,which keeps liquids fresher longer. Thebottles aren’t just for water and juices,Stefel said. Consumers can also pack ap-plesauce and other purees in their kids’lunches. In addition, many children col-lect and trade these water bottles for theirfun designs.

While the NRF is showing most back-to-school shoppers start early, about a thirdwait until the last minute.

“For retailers,” said Ellen Davis of theNRF, “it will be important to move mer-chandise around in the supply chain, whenpossible, to take advantage of sales peaksas school bells start ringing in differentareas of the country.” GN

EVRIHOLDER NESTLÉPUZZ-L-MUG The Puzz-L-Mug™ is a super cool item featuringthe beloved Nesquik Bunny that doubles as yourfavorite drinking mug and fun puzzle all in one!The wall of the mug is divided into four sections,two of which rotate, so they can be twisted andturned until all the levels match up and theNesquik Bunny graphic is revealed. Puzz-L-Mugis hand washable and made from BPA-free food-safe plastic. SRP: $3.99

Contact Evriholder Products at 800.975.0335 orvia www.evriholder.com.

ALADDIN INSULATED TO-GO FOOD CONTAINER New from Aladdin are the 12-ounce and 24-ounceInsulated To-Go Food Containers that allow you tomake your own take-out. Both are double-wall in-sulated to allow food to stay hotter longer and fea-ture see-through lids. An internal divider allowsyour lunch items to stay separate. Need to mi-crowave your lunch? Go ahead and zap it, as themicrowave-safe container stays cool to the touch.The containers are leak-proof and dishwashersafe. SRP: $12.99 (24-ounce), $9.99 (12-ounce)

Contact Aladdin via www.aladdin-pmi.com.

THERMOS FOOGOThermos Foogo Phases drinkware and accessorieswill add a fun, fashionable flare to this line of chil-dren’s products for ages 6 months and older. Tripoli,a gray and green throwback design and PoppyPatch, a strawberry and black floral print, are greatfor parents looking for an alternative to traditionalpink and blue. The vibrant, playfully designed BPA-free drink cups are offered in double wall vacuuminsulated stainless steel and in Eastman Tritancopolymer. Foogo drinkware also features three in-terchangeable lid types that create 24 possibledrinkware combinations to grow with your child.

Contact Thermos LLC via www.thermos.com.

KOKUBO EGG SHAPERSKokubo Egg Shapers transform ordinary boiledeggs into delightful shapes that will add an amusingtouch to lunch boxes. Shapes include fish, car, rab-bit and bear. To create a fun-shaped egg, while theboiled egg is still hot (watch your fingers!), peel theeggshell, put the peeled egg into the mold and closethe lid gently. Immerse the mold in cold water forabout 10 minutes. Then open the lid and sneak theshaped egg into a child’s lunch. Instant lunch hero!

Contact Inno-Labs at 620.229.9800 or viawww.inno-labs.com

GOURMET NEWS JUNE 2012 www.gourmetnews.comEDITORIAL10

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FROM THE EDITOR

We write this in between threeshows, having come from theNational Restaurant Association

and on our way to IDDBA* and the FancyFood Show. The restaurant industry is stillstruggling to lure customers out of theirkitchens, but retail is definitely reaping thebenefits of Americans cooking andentertaining at home. We see this not only in specialty food

retail, but in home and giftware. Thisyear’s International Home & HousewareShow was buoyant; in May’s issue weheard about the expansion of the gour-met houseware side of Dallas’ TotalHome and Gift Market, and this monthwe chat with Americasmart ahead ofJuly’s Atlanta International Gift & HomeFurnishings Market. Cooking at homesaves money and provides creative satis-faction to consumers—and it seems, toretailers as well.At the Fancy Food Show, we look for-

ward not only to seeing the latest sur-prises from specialty food makers, butalso to viewing the exhibit tracing thespecialty food industry’s growth into theidea generator and cultural lens that itis today. Industry pros can reminisce,while young retailers and producers willappreciate the vision, business sense

and crazy determination it took to in-troduce exotic items like goat cheese,espresso and extra virgin olive oil to theAmerican public. Put that together withthe sofi and retailer awards (see page17), and it is the most exciting threedays of the year.As the specialty industry descends on

D.C., just blocks away Congress will bedebating the 2012 Farm Bill—a piece oflegislation which affects retailers by wayof farm subsidies as well as provisions onfood stamp use, children’s nutrition andfarmers’ markets, all in an election year.What better reminder that our food sys-tem is intimately, inextricably connected? July also sees possible effectivity of two

long-buried regulations: the ban on foiegras in California (already stimulating asales boom and a rash of all-fois tributedinners), and certain provisions of theFood Safety Modernization Act (FSMA),the implementation of which is likely tobe delayed, but at the moment remainson the books.Looking ahead, this issue also con-

tains a look at the food carriers andlunch kits that are growing in popular-ity, not just for kids heading back toschool in fall, but their healthy-eatingparents as well. Next month we go into

holiday mode, with our supplement onGift Baskets and an article on food gifts. If you’re a producer, tell us aboutyour new goodies; if you’re a retailer, tell us what you’re looking for.You can drop us a line here, or look usup in D.C. See you at the Show! GN

– Rocelle Aragon, Editor520-721-1300

rocelle_a@oser.com

* International Dairy, Deli & Bakery Association

GOURMETNEWS®

PRESIDENT

Lee M. Oser

MEMBER OF:

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

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Specialty RetailersSPECIALTY RETAILERS 11

BRIEFS NASFT names Outstanding Specialty Retailers of 2012

The Meat House announces franchise expansion plans

Caribou Coffeelaunches summer linesSpecialty coffee shop Caribou Coffee CompanyInc. has launched six new premium teas andjuices and a 64-oz. “Growler” option just intime for summer.

The line includes three permanent flavors:Green Tea Lemonade, Peach Black Tea andLemon GingerPomegranate Juice. Anadditional three flavorsare limited edition forthe summer: BerryBlack, Mint Lime WhiteTea and Very BerryJuice. All are availablesparkling or still, andcan be ordered in theCaribou Growler, abranded container thatcan be filled with avariety of drinks,including iced tea, still tea and juices.

"We're thrilled to launch our exciting newsparkling beverages," said Alfredo Martel,Caribou’s Senior Vice President of Marketingand Product Management. “We're also happyto introduce the Caribou Growler because itoffers another easy way for our fans to staycool and share their love of refreshing drinkswith others." Named for the half-gallon beerjugs currently enjoying a revival due to craftbrewing, the Growlers are set to roll out to allCaribou coffeehouses by May 21.

Lindt opens flagshipstore in landmark NYC buildingSwiss chocolatier Lindt announces the openingof a flagship Lindt Chocolate boutique in thelandmark Rolex building on Fifth Avenue inNew York.

"The opportunity to open a Lindt Chocolateboutique in the Rolex building brings twopremium worlds together,” said Christine Bullen,Vice President of Direct to Consumer at LindtUSA. “The rich histories and shared Swissheritage of Rolex and Lindt meet on FifthAvenue in the most fantastic shoppingdestination in the world."

The location also reinforces Lindt's premiumimage, an important marketing point as thebrand pushes into ever wider mass marketavailability.

The 1,245-square foot store features Lindt’svast array of offerings, as well as LindtChocolate Advisors to educate and guidecustomers through the full Lindt chocolateexperience. The new store represents Lindt’ssecond Fifth Avenue location, and joins nearly50 retail locations.

Five specialty retailers have been namedOutstanding Retailers of 2012 by the Na-tional Association for the Specialty FoodTrade Inc. (NASFT). The awards recognizeexcellence in customer service, productsourcing, merchandizing, quality assuranceand a passion for presenting top-quality food.

The five outstanding retailers are: Caviar& Bananas, Charleston, S.C.; City Feedand Supply, Jamaica Plain, Mass., Eli’sManhattan, New York City; Mollie Stone’sMarkets, Mill Valley, Calif., and PastoralArtisan Cheese, Bread & Wine, Chicago.

Honorable mentions went to seven retail-ers: Court Street Grocers, Brooklyn, N.Y.;Gateway Market, Des Moines, Iowa; FarmBasket, Lynchburg, Va.; Formaggio Kitchen,Cambridge, Mass.; Parker and Otis,Durham, N.C.; Toucan Market, Las Cruces,N.M.; and Wagshal’s, Washington, D.C.

“This year’s winners share a true commit-ment to providing premium service, well-edited choices of the latest new products,and a deep connection to their communitiesthat are hallmarks of the specialty food in-dustry,” said NASFT President Ann Daw.

The awards will be presented during theSummer Fancy Food Show.

Nominations were made by NASFT

members. Retailers with the most nomina-tions were asked to present detailed infor-mation, including menus, newsletters,training manuals, customer comments,promotional materials, press coverage andphotos. Winners were selected by a na-tional panel of specialty food experts in-cluding previous honorees, manufacturers,distributors and editors.

Here are the five winners:Caviar & Bananas: Opened in 2008 by

husband-and-wife team Kris and MargaretFurniss, this gourmet market and café fea-tures a sushi bar, prepared foods all madeon site and a wide-ranging product mixfrom, indeed, caviar to bananas. Located indowntown Charleston, S.C., the store takesits aesthetic cues from New York City’s topspecialty food markets.

City Feed and Supply: This natural foodsgrocery, café and deli, with two locations,is far more than a purveyor of quality nat-ural foods. Owners Kristine Cortese andDavid Warner are deeply involved in theirMassachusetts community, sourcing localand regional products from small farms andartisan producers. The couple had no retail-ing experience when they decided to opena specialty food store in 2000.

Eli’s Manhattan: Opened in 1998 by notedmerchant Eli Zabar with inspiration fromthe food halls of Europe, Eli’s Manhattan hasbecome a neighborhood institution on theexclusive Upper East Side. With 20,000square feet of space, the store is packed withbaked goods made on site, prepared foods,fresh fish, aged meat and cheeses and achanging array of the latest specialty foods.

Mollie Stone’s Markets: College pals DaveBennet and Mike Stone opened their firststore in 1986 to bring natural foods to alarger market in the Bay Area of San Fran-cisco. Since then, they’ve expanded to ninelocations with more than 30,000 products inthe largest units. The retailer is known forits in-store demonstrations and lively socialmedia program to connect with customers.

Pastoral Artisan Cheese, Bread & Wine:With three locations in Chicago, this re-tailer is known for its carefully edited se-lection of artisanal foods, including morethan 150 cheeses, as well as its Artisan Pro-ducer Festival at Chicago’s French Market.Owners Greg O’Neill and Ken Milleropened the first location in 2004, taking in-spiration from years of traveling and livingabroad and finding a scarcity of market-driven shopping at home. GN

National butcher shop franchise The MeatHouse has announced plans to add 15stores by end-2012, adding to its existing29 locations in 10 states and broadening itsstock to ride the growth in sophisticatedhome cooking.

According to its website, the companyseeks experienced multi-unit operators withthe capacity to open about 10-15 locationsper market. Average total investment is be-tween $498,800 and $705,300 per location,excluding franchise fees and royalties.

Capitalizing on the $70 billion retailmeat market, The Meat House plans a totalof 70 to 80 stores by end-2013, and a totalof 200 locations in the next five years. Itscore offering is expertly butchered pre-

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

“The Meat House has become the mod-ern revival of the neighborhood butcher, of-fering customers a superior level ofpersonalized service and satisfaction of by-gone days,” said Jason Parent, Co-Founder.“We wanted to recreate the strong sense ofcommunity that the neighborhood butchershops used to provide by working closelywith local vendors and organizations.” Atleast 30 percent of the products sold aresourced from local vendors.

“Many people are on tight budgets thesedays. Staying home and cooking a gourmetmeal has become the new 'going out'," saidJustin Rosberg, the company’s other co-

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

Contrary to its name but consistentwith that goal, The Meat House stocksitems ranging from appetizers to bread todessert, including pastries and cheeses.A selection of craft beer and more than200 wines further appeals to the meat-buying demographic.

The Meat House is the brainchild of Par-ent and Rosberg, lifelong friends who weremanagers for Weathervane Seafood Restau-rants during that company's franchiselaunch. The first Meat House opened inPortsmouth, N.H., in 2003, with the fran-chise launching in 2008. GN

Bed Bath & Beyond to buy Cost Plus Inc.Increased specialty food presence expectedat home retailer*

An expanded specialty food presence is akey goal for Bed Bath & Beyond’s acquisi-tion of retailer Cost Plus Inc., parent com-pany of the internationally-oriented CostPlus World Market stores.

Announced in mid-May, the all-cashtransaction at $22 per share was estimatedat $495 million.

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

showed that our best-in-class product devel-opment and sourcing capabilities, which asyou know includes our food and beveragebusinesses, could help generate in-store traf-fic and sharpen the edge against online retail-ers,” said Barry J. Feld, Cost Plus CEO, in aletter to employees on the retailer’s website.

“Our successful merchandizing andproduct collaborations over the last twoyears have demonstrated that our organiza-tions work well together. … Bed Bath &Beyond expects to grow its food and bever-age departments within its stores.”

Cost Plus-branded specialty food mini-shops-within-a-shop have proven successfulin three BBB locations. As some industry ob-

servers have pointed out, specialty food willalso encourage more frequent visits from BedBath & Beyond’s kitchenware-oriented clien-tele. (It is easier to sell more fancy cocktailsnacks than cocktail glasses, for example.)

With the acquisition, Bed Bath & Beyondjoins the many retailers making big movesinto food, from department stores to dis-counters and drugstores.

The acquisition is expected to close by lateAugust, with Cost Plus’ senior leadership andmanagement expected to stay on. New Jersey-based Bed Bath & Beyond also gains a Westcoast corporate presence through Cost Plus,which is based in Oakland with stores heavilyconcentrated in California and Texas. GN

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

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Grocery & Department StoresGROCERY & DEPARTMENT STORES12

BRIEFS

ALDI to enter Houstonmarket by spring 2013Discount grocer ALDI, known for offering qualitystore brands at low prices, is preparing to enterthe Houston market with 30 new stores overthe next three years.

The first ALDI stores in Houston will open inthe Spring of 2013, with more than 10 newlocations. The retailer currently has 37 storesin Texas, most in the Dallas/Fort Worth metroarea. The new stores are expected to bring400 jobs and an investment of over $100 millioninto the Houston community.

The Houston stores will feature higherceilings, improved natural lighting andenvironmentally friendly building materials,such as recycled materials and energy-saving refrigeration and light bulbs, offeringcustomers a simple and easy-to-navigateshopping experience.

Customers can expect to find more than1,400 of the most frequently purchased freshproduce, fresh meats and high-quality groceryitems under ALDI exclusive brands at up to 50 percent less than traditional supermarkets(according to the store’s price comparison).According to ALDI, these savings come fromsmart practices such as a smaller storefootprint, open carton displays andencouragement of customers to bring theirown shopping bags.

A grocery retailer that has grown withoutmerger or acquisition, ALDI opened 75 storesin the United States in 2011 and plans to openmore than 80 stores in 2012.

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

Overall, the report notes huge progressin U.S. seafood sustainability, but pointsout areas of improvement such as the con-tinuing sales of “red-listed” (unsustainablyfished) species by various retailers, includ-ing all the top scorers.

The complete report can be downloadedat www.greenpeace.org. GN

Safeway, Whole Foods top Greenpeaceseafood sustainability reportRetailers are first two to reach top rank inreport’s six-year history

In the sixth year of its seafood sustain-ability report “Carting Away theOceans,” environmental group Green-peace acknowledged significant progressmade by U.S. grocers in 2011, includingthe top two highest ranked, Safeway andWhole Foods.

“Through varying combinations of pro-gressive policy development, public sup-

port for conservation measures, and theelimination of unsustainable seafood in-ventory items, Safeway and Whole Foodshave transformed themselves into undeni-able leaders within the industry. Althoughthe two retailers are extremely different inbusiness model, consumer demographicand size, they have each found ways toexcel in their promotion and adoption ofsustainable seafood,” said a post on the organization’s blog.

Particularly, both retailers had chosen

PCC Natural Markets begins turning food scraps into organic fertilizerPilot program uses organic, sealedharvester for groceries, institutionalcafeterias.

PCC Natural Markets (PCC), the na-tion’s largest member-owned grocery re-tailer, is testing a solution to themountains of food scraps being dis-carded daily by U.S. groceries.

The retailer has selected its Issaquah,Wash. store as the site for its first on-sitefood scrap “harvester,” a partnership withWashington clean technology firm WIS-Erg Corporation.

The two-step process includes an odor-less, sealed harvester that grinds the foodscraps, as well as a finishing process thatresults in an organic liquid fertilizer withbio-stimulatory effects, called WISEr-ganic. The fertilizer is then available forsale to PCC customers in all nine of themarket’s locations.

“The WISErg Harvester enables busi-nesses like ours to turn the problem offood scrap disposal into an opportunity forour communities and the environment,”said Tracy Wolpert, PCC’s CEO. The tech-nology allows grocery stores to lower theircarbon footprint by significantly reducingthe volume of food scrap waste that mustbe transported offsite by truck.

The innovative harvesting technologyhas been quietly on-site for six weeks andcontinuous digital monitoring and feed-back confirms that the harvester performswell. The base fertilizer has also beensubject to early testing at WashingtonState University, and the goal to producean organic fertilizer with bio-stimulatoryeffects that can compete on cost and effi-cacy with consumer-oriented syntheticsappears within reach. The fertilizer alsoimproves soil health, unlike petroleum-derived synthetics.

The Environmental Protection Agency(EPA) estimates that approximately 100billion pounds of food is wasted each yearin the United States. Food that getsthrown out accounts for almost 34 milliontons of the solid waste generated in theUnited States; less than 3 percent of thatfood waste is recovered.

The biggest single element of this wastestream is “organics”, the term used by reg-ulators to describe food scraps and com-postables, according to a 2009 study bythe Washington State Department of Ecol-ogy. Food scraps retain large amounts ofnutrients. Recovering those nutrients andturning them into fertilizer helps solve aserious environmental problem.

Headquartered in Seattle, PCC NaturalMarkets is a certified organic retail coop-erative with nine stores, annual sales of$161 million and an active membership of46,000 households. GN

Harris Teeter updates mobile phone appHarris Teeter has released an update toht mobile, significantly changing its mo-bile application, both improving existingfunctions and introducing new featuresto make it easier for shoppers to usetheir smartphone to organize their grocery shopping.

Harris Teeter launched its first version ofht mobile April 2011, and it included a col-lection of tools to allow customers to shopusing their smartphone. ht mobile gaveusers the option to create shopping lists ontheir mobile device, view personalized e-VIC offers, browse the company’s weeklyad and find Harris Teeter stores. With thelatest version released today, Harris Teeterbuilt upon its existing ht mobile platformand enhanced features like the shoppinglist but also introduced new features tomake the application more user-friendly

and accessible for shoppers. The newest version of ht mobile shows

vast improvement to not only the visual as-pects of the application, but the technologybehind it as well: • Updated shopping list, offering access topersonalized e-VIC specials and Favorites,the ability to save e-VIC coupons, barcodescanning technology and auto completesearch capabilities• Enhanced store locator, adding GPStechnology and driving directions• Ability to view your list offline • Seamless integration with your desktopshopping list• Text message notification and ability topre-order subs and sliced meats andcheeses in select stores• Ability to refill or transfer prescriptionsusing a Harris Teeter pharmacy

The company is also committed to the evo-lution of ht mobile and will continue to addnew features, including a recipe functionthat allows shoppers to choose a specificrecipe through ht mobile that will then au-tomatically populate the shopping listwhen instructed.

To learn more about navigating ht mo-bile, please watch an informational videoabout the application and the features avail-able by visiting harristeeter.com.

If you do not have ht mobile, pleasehelp us achieve 100,000 downloads bydownloading it for free from either theiPhone App Store or Android’s GooglePlay Market. Also, if you are logged inand use the ht mobile app between May9th and June 5th, you could win $200 inHarris Teeter gift cards. For more infor-mation, visit harristeeter.com. GN

Maristella’s Fine Foodsseafood arancini in 250new retail locationsSeafood company Maristella’s™ Fine Foodshas reached agreements with several regionsof Whole Foods Markets, Market Basket andKings to carry their line of authentic Sicilianseafood arancini.

Inspired by an old family recipe, the aranciniare made from arborio from the Po Valley inNorthern Italy; a three cheese blend, peas, allnatural herbs and seafood. The new line willbe sold in over 250 new locations throughoutthe United States.

“We have seen an overwhelming responsefrom retailers and consumers. We are extremelyexcited to be partnering with such fineretailers,” said Robby Brandano, MaristellaPresident and CEO.

During the 2011 International Boston SeafoodShow, Maristella’s arancini emerged from a fieldof more than 100 entries to be one of eightfinalists for best new retail product. The line isavailable in five varieties, using wild-caughtcrab, salmon, scallops, lobster and shrimp.

The company also produces frozen seafoodpot pies in four gourmet flavors.

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Specialty Distributors & BrokersSPECIALTY DISTRIBUTORS & BROKERS 13

BRIEFS

Whole Foods addsLaPiana products in two regionsItalian Foods Corp. announces new La Piana™distribution in Whole Foods Northern Californiaand South Pacific regions.

Distribution is handled respectively byRenaissance Specialty Foods of South SanFrancisco and Kehe Distributors of Romeoville, Ill.

“Whole Foods Northern California region,which includes northern Nevada, has addedLa Piana Grilled Cipolline Onions, pasta saucesand bruschetta toppings,” said FrancescaLapiana-Krause, Sales Director.  

The small, flat cipolline borettane onions(9.9-oz. jars, SRP $7.49) are imported fromnorthern Italy. Their natural semi-sweet flavoris intensified by grilling, and then lightly flavoredwith spirit vinegar, garlic, parsley and chilipepper.  Also approved are La Piana pastasauces (17.6-oz. jars, SRP $6.49), andbruschetta toppings (10-oz. jars, SRP $6.99.) 

The South Pacific region (southern California,Arizona, southern Nevada and Hawaii) hasapproved four La Piana Stuffed Pastas.Produced by a three-generation, family-ownedbusiness near Milan, the line of seven stuffedpastas is shelf stable for 18 months (1-lb. box,SRP $6.29 to $6.99).

The North American distribution arm ofAlimentitalia of Trento, Italy, Italian Foods Corp.imports traditional regional delicacies fromacross Italy for American home cooks. Productsare available through Whole Foods, Dean &Deluca, The Fresh Market, Central Market andHiller’s Market as well as hundreds of specialtystores nationwide. 

The Fresh Market addsJoia All Natural SodaJoia’s distribution now up to 115 stores in 21 states

Joia, a line of all-natural sodas that was namedby BevNET as Best Carbonated Beverage of2011, in May announced that its sodas will becarried in The Fresh Market stores. Thespecialty grocery retailer has more than 100stores throughout the Southeast, Midwest, Mid-Atlantic and Northeast.

“The Fresh Market constantly researchesand seeks out the highest quality, best tastingproducts available, and we have a long-standing reputation of introducing unique newproducts like Joia to the market,” said MathisMartines, Grocery Coordinator for The FreshMarket. “We know our customers will loveJoia’s distinct and refreshing flavors, enticingaromas, and highly attractive presentation.”

Developed by Minneapolis-based BoundaryWaters Brands, Joia features crafted blendsthat create unique layers of intensely freshflavor. Its four distinctive varieties are Grapefruit,Chamomile and Cardamom; Lime, Hibiscus andClove; Blackberry, Pomegranate and Ginger;and Pineapple, Coconut and Nutmeg.

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

UNFI sets up charitable foundationUnited Natural Foods Inc. (UNFI), theleading national distributor of natural, or-ganic and specialty foods and related prod-ucts, has announced the establishment of acharitable foundation committed to sup-porting healthy, sustainable and organicfood systems. UNFI Foundation is set tolaunch on August 1, 2012.

The foundation will work to fund non-profit programs in areas such as sustainableagriculture and organic farming, as well asinitiatives designed to increase organic foodproduction and consumption. The founda-tion will also seek to fund educational pro-grams to enhance awareness of the benefitsof healthy food choices.

Heading the foundation will be MelodyMeyer, Vice-President of Global Initiativesfor UNFI’s subsidiary Albert’s Organics.Meyer has been named Executive Director

of the foundation and will serve on its boardalong with Steven Spinner, UNFI’s Presidentand CEO, Michael Funk, UNFI’s Chairmanof the Board, Thomas Dziki, UNFI’s SeniorVice President, Chief Human Resource andSustainability Officer, and Lisa Madsen,UNFI’s Director, Sustainability & Philan-thropy, Internal Communications.

UNFI has a long history of proactive sup-port of sustainable agriculture and organicfarming, labeling campaigns and nutri-tional education. The company has sup-ported the Organic Trade Association, theNon-GMO Project, Organic Farming Re-search Foundation, Eco-Farm Conference,Mid-West Organic Sustainable EducationServices and Vitamin Angels.

Beginning August 1, 2012, the founda-tion will accept mission-specific grant ap-plications from eligible U.S.-based

501(c)(3) organizations. The board expectsto begin approving grants later thisyear. Preliminary information is available atwww.unfifoundation.org and applicationguidelines will be updated later this year.The foundation can be contacted atinfo@unfifoundation.org.

“The establishment of the foundationspeaks to UNFI’s core values,” addedMeyer. “This initiative provides anotherwonderful opportunity for UNFI to make ameaningful difference, right at the begin-ning, where it counts. Everything we dostarts at the farm.”

UNFI carries and distributes more than60,000 products to more than 23,000 cus-tomer locations throughout the UnitedStates and Canada. It was ranked by For-tune in 2006—2010 and 2012 as one of its“Most Admired Companies.”. GN

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

The site is b2b exclusive, meaning thedeals are available only to specialty retailers,gift basket companies, and online retailers.Each day, Wholesaily features one uniquegourmet/specialty food product at a heavydiscount—comparable to distributor pric-ing—but allows buyers to order at single-casequantities instead of the industry-standardpallet minimum for such price points.

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

preneur formerly with FoodLaunch, Sell-Gourmet and GourmetFoodMall.com.

“The specialty food industry has beenslow to adopt eCommerce and online tech-nology, especially when it comes to thewholesale trade. My goal is to change thatby giving wholesale buyers a fun, new wayto find exciting products, and then providethem with a cost-effective way to buy andsell those products for the first time,” saidMontague in a prepared statement. “Thewheel hasn’t been re-invented here; justthink of it like Groupon, Woot, or Giltmeets the Fancy Food Show.”

At press time Montague was finalizing

vendor selection for May, and acceptingproduct submissions for features in Juneand Q3.

Specialty food producers who wish tooffer deals can apply in a few simple stepsonline. Producers go through a reviewprocess to ensure product quality, establishpricing and terms, and verify inventory levels available.

Registration is free for retailers andwholesale buyers. Members will be notifiedof new deals via email, Facebook, Twitterand RSS. A mobile app is in developmentas well. More information can be found onwww.wholesaily.com. GN

3Gyros healthy salad dressings to roll out in United StatesCanada’s Essex Angel Capital Inc. an-nounces that 3Gyros Inc., one of the companies in its portfolio, has begun a U.S. market launch of their complete lineof full-flavor zero-calorie, fat-, sugar-,gluten-, and dairy-free and low-sodiumsalad dressings. Sales of the uniquely pack-aged dressings are being handled by salesmanagement company Diversified SalesTeam (DST) of Heath, Texas.

The dressings are already in supermarketsin Texas, Alabama, Oklahoma and other partsof the South and Southwest, but will now bepromoted in stores throughout the Southeastand Midwest, including Minnesota, Illinoisand Indiana, as well, with the East and Westcoasts in the second stage of the rollout.

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

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

DST President Steve Wilkerson reportsthat initial U.S. response has been excel-lent. “I have not launched a product thathas gone over as well as this for a long time.3Gyros salad dressings are really creatingexcitement,” he reported. “The packagingis incredibly eye-catching, there’s a wholelifestyle program behind the line, and it’sgot all the qualities-low fat, gluten free,sugar-free, among others, that many peopleare looking for today for healthy eating.There are too many horses pulling thiswagon for this not to succeed.”

“Packaging is key in the specialty foodbusiness,” said James Zografos, CategoryDirector for KeHE Distributors. “In the ab-sence of national media campaigns to cre-ate consumer trial, the package mustconvey an instant message to the con-

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

3Gyros salad dressings are not only zero-calorie, but also fat-, sugar-, gluten-, anddairy-free, as well as low-sodium, makingthem suitable for all weight loss, diabetes,celiac disease, heart disease and lactose-intolerance diets. The products are pack-aged in a distinctively shaped bottle that isshrink-wrapped in the bright 3Gyros label.The line’s flavors include Ranch, Caesar,Italian, Balsamic, Mango Flavored Vinai-grette and Mediterranean.

According to 3Gyros’ President andCEO, Thanos Zikantas, “3Gyros saladdressings are well positioned for com-plete penetration into the U.S. market. Along and profitable relationship between3Gyros and DST, along with the brokersand distributors they work with, will be essential in increasing the availabilityof these innovative products to Americanconsumers.” GN

GOURMET NEWS JUNE 2012 www.gourmetnews.com

Supplier BusinessSUPPLIER BUSINESS14

BRIEFS

TW Garner products to go to CanadaTW Garner Food Company has partnered withtwo firms to bring greater visibility in Canadato its top-selling hot sauce, wing sauce, salsaand tortilla strips.

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

Initially, Canadian consumers will be ableto buy the 6- and 12-oz. versions of the originalTexas Pete Hot Sauce, the 6-oz. Texas PeteHotter Hot Sauce, and the 6-oz. Texas PeteGarlic Hot Sauce. Other products will be addedas demand and distribution grows.

Products will initially be available along bothCanadian coasts, as well as in Ontario andQuebec. Mail order will continue to be availablefrom the company’s websites.

North Carolina-based TW Garner is famousfor its Texas Pete Hot Sauce, the No. 3 brandof hot sauce in the United States. In 2010,Green Mountain Gringo® Salsa was named bestoverall salsa by Epicurious, among 20 retailsalsas that were tested.

deliver a high-quality product. Now I canfocus on selling, which I really wasn’t ableto do before because manufacturing tookup so much of my time.”

Fresca Foods works with establishedhigh-growth brands that are ready to taketheir business to the next level. During thenearly 20 years Fresca has been in opera-tion, the company has consistently deliv-ered on its commitment to providehigh-quality natural and organic food prod-ucts on time and in full. That consistencyand level of service has helped Frescaachieve annual revenue increases of morethan 45 percent each of the past nine years.

“Many brands we work with are experi-encing exceptionally high demand for theirproducts, but they simply can’t scale theiroperations to meet that demand,” said LizMyslik, executive vice president of FrescaFoods. “What we provide is the manufac-turing platform that delivers consistencyand peace of mind, so customers like LoveGrown Foods and Boulder Ice Cream canfocus on attracting more and more cus-tomers for their products.”

Founded in 1992, Fresca Foods is basedin Louisville, Colo. All of its facilities are100 percent wind powered. GN

Fresca Foods adds two contract manufacturing customersLove Grown Foods and Boulder Ice Creammove production to natural foods manufacturer

Leading contract manufacturer FrescaFoods Inc. has signed on two new cus-tomers, fast-growing Colorado-basedbrands Love Grown Foods and Boulder IceCream. The two natural food brands willpartner with Fresca Foods for its turnkeymanufacturing services, from ingredientpurchasing to delivery of finished goods.

Fresca Foods helps second-stage naturalfood brands by managing all aspects of themanufacturing process for them, freeingthe businesses to focus on growth. ForLove Grown Foods and Boulder Ice Cream,two companies that are rapidly expandingduring a down economy, Fresca’s end-to-end supply chain management will allow itto devote additional time and capital to thebusiness of building the brands.

Love Grown Foods is a Denver-basednatural foods company started in 2009 byMaddy D’Amato and Alex Hasulak, a youngcouple who launched the company aftergraduating from university. In just threeyears, the number of stores selling theirproduct jumped from one to more than3,000, including leading retailers such as

Kroger, The Fresh Market and WholeFoods Market.

“We’re thrilled to transition our manu-facturing to Fresca,” said D’Amato. “Ourpartnership with Fresca will allow us tofocus on marketing, sales and our schoolnutrition programs, which are the bestways we can spend our time to continuethe company’s growth. We’re very happy towork with a partner who understands ourneeds and will be there to grow with us.”

All-natural, super-premium ice creamcompany Boulder Ice Cream began in 1992and has become a leading natural and or-ganic ice cream brand in the Rocky Moun-tain region, with distribution into naturalfood stores, grocery stores, restaurants andscoop shops across eight states. Boulder IceCream also makes sorbet, gelato and frozenyogurt under the Sorano Gelato and YokiBliss brands.

“We’ve been able to build a strong fol-lowing of retailers and consumers over theyears,” said Scott Roy, CEO of Boulder IceCream. “Now, we are at the point where wewant to grow outside of our home market.Fresca can help us do that. Their purchas-ing and manufacturing systems will give usthe ability to [continue to] consistently

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

Peppadew Goldew fruit are part of theunique Peppadew family of pepper products.Discovered growing wild in South Africaabout 15 years ago, the peppers are popularin supermarkets, on menus and as a brandedingredient in select specialty foods.

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

“This effort to bring a new agribusinessto the U.S. was made possible by a ValueAdded Working Capital Grant from the

USDA,” said Pierre Crawley, President ofPeppadew Fresh LLC.

“We started growing the fruit on ourfarm, and will work with other New Jerseyfarms as demand grows. Consumers wantlocally grown products, and growing Pep-padew Goldew fruit in New Jersey will en-hance the appeal of our products.”

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

A launch event in April was attended byUSDA Rural Development New Jersey StateDirector Howard Henderson and New Jer-sey Secretary of Agriculture Douglas Fisher.Both stressed the importance of developingvalue added farm products because of the

positive economic impact—for the farms aswell as for the surrounding communities.The Value Added Producer Grants are animportant part of the effort to help farmersshift to value added products and promotethese products. “This $259,625 grant willpromote small business expansion and en-trepreneurship by providing PeppadewFresh LLC with access to capital, technicalassistance and new markets for the fruit,”Henderson said.

“We are pleased to work with USDARural Development and Rutgers in assist-ing Peppadew Fresh in one of New Jersey’snewest agricultural product launches,” saidFisher. For more information, visitwww.peppadewfresh.com. GN

Hain Celestial announces corporate HQ expansionLeading organic company The Hain Celestial Group Inc. will be expanding itsinternational corporate headquarters inNassau County, relocating its existing250 Long Island-based employees andcreating more than 100 new jobs over thenext 10 years.

With tax incentives provided by the Stateof New York, Empire State Developmentand Nassau County, Hain Celestial hascommitted to investing $10 million as partof its office relocation and expansion.

“The expansion of Hain Celestial meansan industry-leading business and almost400 jobs will stay right where they belongon Long Island,” said New York GovernorAndrew M. Cuomo.

“Nearly 20 years ago, I founded HainCelestial as a start-up company on LongIsland with a handful of employees. By2001 we had 120 employees and over$400 million in sales when we moved toour present location. As a proud residentNew Yorker, I am pleased to be increas-

ing our commitment to the region withthe expansion of our international cor-porate headquarters complete withstate-of-the art sustainable features,”said Irwin D. Simon, Founder, Presidentand CEO.

The decision to invest in New York Statefollowed stiff competition from other statesfor Hain Celestial’s business. Hain Celestialemploys approximately 4,000 employeesworldwide, with approximately 1,200 inthe United States. GN

German bakery Carl Brandt marks100th anniversary The Carl Brandt bakery of Hagen, Germany,renowned for its crispy Zwieback rusk bread,celebrates its 100th anniversary this year.

Among the new products is Brandt Micro-Minis, designed for contemporary snackingtastes. The bite-sized pieces of Zwieback comein three versions (sesame clusters, cocoa orshredded almonds) and are packaged in asnacking-oriented cardboard canister, with aclear window to allow consumers to see inside.

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

Distributed in the United States since1989, Carl Brandt products have highacceptance in specialty food stores,supermarkets, ethnic and deli stores. as wellas for gift basket arrangements.

June 2012SUPPLEMENT TO

Sierra SoupSEE PAGE 18 SEE PAGE 24

Bakery on MainSticky FingersSEE PAGE 21

Gluten Free Foods2012 UPDATE

GOURMETNEWST H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y

®

GOURMET NEWS JUNE 2012 www.gourmetnews.comGLUTEN FREE FOODS16

By now anyone in food retailing is awareof the gluten free retail explosion. The retailgluten free food market has grown to anestimated $6.1 billion in 2011, accordingto leading research firm Mintel. Food con-glomerates like General Mills, Frito-Layand store brands have entered the market,ensuring that even the smallest supermar-ket will carry some gluten free items. Inde-pendent gluten free only stores have beenopening around the country.

Gluten free shoppers are a covetedmarket. They understand the cost ofquality and tend to be loyal, buying largequantities and returning frequently tostores and restaurants where they canrelax and feel “safe.”

Many retailers, especially in the naturalsector, are old hands at promoting glutenfree. How can specialty retailers new tothe game catch up?

“They can make it easy for their cus-tomers to find gluten free foods—think likea consumer—and every so often, simplyask them what [foods] they’re missing,”suggested Joel Warady, Chief Sales andMarketing Officer for Enjoy Life Foods,which has been making foods free not onlyof gluten but of the eight most common al-lergens for nearly 10 years.

For example, PCC Natural Market in the

Northwest conducts store tours to assistnewly gluten free customers and their fam-ilies in shopping for a gluten free diet.Cooking classes, clear signage throughoutthe store (on shelf tags but also overhead)and highlights in the weekly ad materialare all helpful.

So is sampling. “During our initiallaunch, we sampled our gluten free prod-ucts more frequently because of [people’s]perception that the gluten free version isnever as good as the ‘originals’,” said arepresentative of Stonewall Kitchen, whichlaunched its line in 2011 to considerablesuccess. “Many people were amazed bythe flavor, texture and quality of the fin-ished product. The stores saw higher salesfor these products then when we sampledtraditional mix. Even people without glutenintolerances were purchasing them.” Thesampling is less frequent now that the lineis established.

One often-forgotten aspect of store op-erations is the prepared foods department,which offers huge potential for retailerswho can gain gluten free shoppers’ trust. But this is not a simple matter. Prepand service stations and utensils must berigorously separated to prevent cross-contamination, and staff trained not only in preparing gluten free food but in

answering customers’ detailed questions.The National Foundation for Celiac

Awareness (NFCA) provides such training,both to restaurants and to retailers likeWhole Foods. According to its Founderand President, Alice Bast, the organizationhas seen a huge increase in training requests as retailers become more awareof the huge potential market of gluten free shoppers.

“Deli meats and cheeses are not so hardto train for,” said Beckee Moreland of theNFCA. “But bread is still the biggest chal-lenge.” Hidden gluten areas to be awareof, Moreland said, are traces of bread-crumbs, soups, soy sauce and saladdressings, and beer in batter or cookingsauce. The foundation has specific glutenfree training programs not only for food-handling staff, but also in-store dietitians—increasingly common at upscalegroceries—and even pharmacists.

Elsewhere in the store, the coffee bar isanother potential sales point for gluten freebaked goods. “Our 2-cookie pack is pop-ular in store coffee bars, where they wantto offer gluten free options without havingto make them in-house,” said Nairy Balianof Arnabal International. The company’salmond cookies come in a variety of fla-vors, including rose, blood orange and achocolate flavor that is popular for makinggluten free ice cream sandwiches.

How gluten free is gluten free?Retailers’ employees must also be up tospeed on another important issue: glutenfree certification.

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

gluten free labelling standard, which willdefine just how much gluten can be al-lowed for a food to make the claim. Thisis expected to be set at 20 parts per mil-lion, which is very achievable and in facthigher than many in the industry.

The setting of the standard will alsoforce a reckoning among some manufac-turers—including big brands—which labeltheir products gluten free but have not had the claim independently, third-party certified.

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

Gluten free comesinto its own

Continued on PAGE 20

Courtesy of Fresh & Easy

http://www.enjoylife.com

GOURMET NEWS JUNE 2012GLUTEN FREE FOODS18

What do you get when you add sproutedseeds, grains and beans to a tortilla chip?A Way Better Snack! Bursting with simplegoodness because we’ve unlocked thepowerful nutrients found in germinated (orsprouted) ingredients. Still good andcrunchy. Still great with salsa. Just betterfor you.

We offer six varieties: Simply SunnyMulti-Grain, Simply Unbeatable Blues,Simply Sweet Potato, Simply BeyondBlack Bean, Simply So Sweet Chili and No Salt Naked Blues. Once you trythem we think you’ll agree…they’re

Way Better!• Certified gluten free• Non-GMO Project Verified• Vegan • Certified Kosher• Excellent Source of Whole Grains• Low Sodium• NoTrans Fat, Artificial Colors, Flavors orPreservatives

Sales are sprouting all over the country!Contact janinevans@livebetterbrands.comor visit www.gowaybetter.com and find out why.

GF is our BFF

At Sticky Fingers Bakeries, we knowscones. Since 1987, we've been offering apremium line of all-natural scone mixesthat are incredibly easy to make and im-possible to resist. Our gluten free sconemixes carry that same commitment toquality. Our products are certified underthe supervision of the Gluten Free Certifi-cation Organization (GFCO), and producedin accordance with the standards set bythe GFCO. GFCO takes away the worry forboth food companies and customers byholding products to high inspection stan-dards based on scientific research.

Sticky Fingers gluten free products areproduced in a gluten free facility using onlyKosher-certified, GFCO-certified, all-naturalingredients. Enjoy the delicate, crumblytexture with just a touch of sweetness thatour product offers. A gluten free productwith the quality and taste you expect fromour 25-year reputation. With four varieties(Original, Wild Blueberry, Meyer Lemon andApple Oat), there's a flavor for every taste.

For information on Sticky Fingers Bakeries' new gluten free line, call 800-458-5826, email sales@stickyfingersbakeries.com or visit www.stickyfingersbakeries.com.

Sweeten up your gluten free lifestyle

This is the all-natural, gluten free gourmetrelish with the flavor of fresh vegetables andsubtle spices, combined into a savory,southern relish—with a dash of grandmoth-erly love. Revisit the days when Grandmaserved it with turnips, mustard greens, stringbeans and peas and everything tasted sodelicious. Don’t forget the cornbread! Alsoan excellent glaze for cooking chicken, pork,salmon and swordfish, a healthy addition forsandwiches and makes hot dogs and ham-burgers a special treat. Mariah’s relishes areexcellent food enhancers and an everydaystaple for most of your cooking needs, giv-ing flavor to meatloaf, egg, tuna and potato

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

Mariah’s Chow Chow Relish is madewith no artificial ingredients and no preser-vatives, plus it’s low in sodium. They useonly the finest vegetables, and never watertheir relish down. Mariah’s Chow Chowrelishes come in 12 oz. (340 g) jars withfour distinct delicious flavors: Sweet &Mild, Sweet & Spicy, Sweet & Hot andHot-Hot-Hot. SRP is $7.99.

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

Contact Southern Relishes LLC at 203-701-0983 or visit www.mariahsrelish.net.

Mariah's Chow Chow Relish

GOURMET NEWS JUNE 2012 www.gourmetnews.com GLUTEN FREE FOODS 19

Robert Rothschild Farm offers deliciousgluten free productsRobert Rothschild Farm offers deliciousgluten free products that represent ap-proximately 85 percent of their product of-fering. Many consumers have healthconcerns that prevent them from eatingfood with gluten. Having a dietary restric-tion should not mean that the consumercannot eat flavorful and desirable food.Robert Rothschild Farm is pleased to offera variety of gourmet products that will helpthe consumer enjoy a tasty meal that issuitable for his or her gluten intolerance.

During the product developmentprocess, Robert Rothschild Farm exploresways to allow new products to be glutenfree. All of their new gourmet spreadslaunching at this year’s Summer FancyFood Show are gluten free, along with all-natural and kosher. These versatilespreads include Fire Roasted Mediter-ranean Vegetable Spread, Hot PepperSour Cherry Ginger Spread, Artichoke &Aged Parmesan Spread, BalsamicCaramelized Onion Spread and Smoky Fig& Roasted Garlic Spread. These gourmetspreads offer incredible taste and conven-ience to enhance any dish.

Robert Rothschild Farm offers completecategories of products that are gluten free,including dips, hummus, salsas, pastasauces, mustards, condiments, rubs,spreads, preserves and dessert toppings.Merchandizing gluten free products to-gether in your store can make an impactwith consumers who are seeking theseproducts. It will allow them to easily find adelicious gourmet product for a snack, ap-petizer, meal or dessert.

Stop by booth 2305 at the SummerFancy Food or AmericasMart Show(Showroom 870A, B) to taste their deli-cious gluten free products.

For more information, call 800-356-8933, e-mail info@robertrothschild.com or visit the website atwww.robertrothschild.com.

Serve the huge gluten free wedding andcustom cake market with Fondarific, thecompany that has revolutionized the fon-dant world with its 14 gourmet flavors and13 brilliant colors.

Fondarific introduced the first, originalbuttercream fondant on the market. Itscreamy, smooth texture has that “melt inyour mouth” feel. The flavor speaks for it-self. We sell nine fruit flavors, along withcoffee mocha and peppermint. We havejust added Almond to our list of traditionalflavors, including Vanilla and Chocolate.

The pliability is exceptional. Fondarificgoes 50 percent further than other leadingbrands. Great for the beginner, as well asfor the professional with unlimited worktime. No more worries about cracking andcrusting. Fondarific dries firm, not out. Itdrapes and corners beautifully. Little or nopowdered sugar is needed on the worksurface and it won’t stick!

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

Fondarific will save you time and money.It has a two-year shelf life, allowing you topurchase larger quantities at lower prices.Also available: Sculpting Chocolate andGum Paste.

Fondarific is SQF-Certified and glutenfree. For information, call 912-232-4410,email info@fondarific.com or visitwww.fondarific.com.

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

Meet the ever-rising demand for glutenfree snacks with Crunchies, the naturalsnacks that provide a sweet or savorycrunch without a trace of gluten.

Crunchies Food Company LLC was es-tablished in response to the dearth ofgood-tasting yet truly healthy snacks. Thecompany sought to develop a line of purefoods that would blend the taste andcrunch of a potato chip, but be completelyfree of the preservatives, added sugar,trans fat and excessive sodium so preva-lent among snack foods.

The result was Crunchies freeze-driedfruits and vegetables: a breakthrough prod-uct which has proven hugely appealing toeveryone from school children to seniors.The snacks are produced by placing indi-vidually frozen fruits and veggies in a refrig-erated vacuum chamber that removes upto 97 percent of moisture. This assuresconsumers of a unique crunchy treat thatretains virtually all of its nutrients and en-zymes (unlike conventional heat dryingmethods), while still maintaining its shapeand intensifying flavor. Crunchies have noadded sugars, no preservatives, are non-

GMO, vegan, Kosher and Made in the USA. The brand has fruit, organic and veggie

lines, as well as single-serving MunchPaks. Seven new veggie items and fournew veggie Munch Paks are set to be in-troduced this year.

Visit www.crunchiesfood.com or call888-997-1866 to learn more.

Crunchies Food Company

Rarely do I come across gluten free prod-ucts that are true standouts and Euforiacakes are definitely among the select few...a luxurious gluten free experience.—MichaelDe Cicco-Butz, Gluten Free Mike

Exotic spice cakes are a Dutch-Indone-sian tradition, often called kue lapis, lapislegit or spekkoek. Dutch baking techniquesand aromatic Indonesian spices create thesignature texture and flavors. Served onholidays or as a dessert for the Dutch-In-donesian feast rijsttafel, it is a great com-plement to tea, coffee or wine. A slice ofluxury that happens to be gluten free.

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

aged with premium organic tea or coffee.No preservatives are used.

Flavors and fillings can also be cus-tomized to create a gluten free dessertthat is unique to your gourmet store, spe-cialty tea or coffee bar. For inquiries, visitwww.euforiaconfections.com/wholesale,email or call 520-305-9289.

Euforia cakes: thousand-layer cake goes gluten free

GOURMET NEWS JUNE 2012 www.gourmetnews.comGLUTEN FREE FOODS20

Bookbinders: gourmet, gluten free soups and chowdersBookbinders, a Philadelphia favorite since1865, offers an extensive line of premiumsoups and chowder. The company has re-cently expanded its gluten free line to 10items: eight vegetable soups (four ofwhich are Kosher) and two gourmet chow-ders. All-natural and ready to serve.

Offering great taste, convenience andportion control, Bookbinders’ vegetablesoups are in 15 oz. glass jars. This line recently won the Gold Medal in the 2011-2012 Gourmet Products Award as the bestnew product in Soups, Stews & Beans.Simply heat and serve, recap and refriger-ate. Flavors are Butternut Squash andMushroom, Zesty Tomato, Brandywine

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

Bookbinders also has a full line of gour-met seafood soups in 10.5 oz. cans. Twoare gluten free chowders: New EnglandClam Chowder and Southwestern Clam &Corn. Other gourmet flavors include Lob-ster Bisque, our top-selling Snapper Soup,Shrimp Bisque, Manhattan Clam Chow-der, Oyster Stew, Crab Bisque, WhiteClam Sauce and Clam Juice. Some 51 oz.foodservice packages are also available.

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

European Imports and others. Please call215-322-1305, email info@bookbinderspecialties.com or visit www.bookbinderspecialties.com for information.

Stonewall Kitchen, renowned specialtyfood manufacturer for more than 20years, unveils two new gluten freedessert topping flavors, Dark ChocolateOrange Sauce and Dark Chocolate Coconut Sauce.

A foundation of Stonewall Kitchen’sproduct development is to address cus-tomers’ preferences for new and excitingflavor profiles and offerings using only topquality ingredients, which bring out thebest flavors.

The Dark Chocolate Orange Sauce wascreated using the best quality chocolate

For information on the sauces and therest of Stonewall Kitchen’s extensivegluten free range, call 888-326-5678 orvisit www.stonewallkitchen.com.

liquor and all-natural ingredients, includingcocoa and orange juice. The result is extremely delicious and perfect for pour-ing over scoops of French vanilla icecream, fresh pound cake or decadentcream puffs.

Dark Chocolate Coconut Sauce is amixture of fresh coconut flakes and coconut cream, against a deep darkchocolate sauce made from the finestcocoa and chocolate liquor. This perfectpairing of flavors will turn any dessert intoa decadent treat, and is especially delicious as fruit dip or over ice cream.

Two new dessert toppings from Stonewall Kitchen

Ever since they began scooping beansin 1988, the foodcrafters at PurelyAmerican have been creating an in-creasing variety of ways for their cus-tomers to enjoy healthy, delicious beanbased foods. Now based in Athens, OH,they now offer six unique brands, in-cluding their newest line, Cholent -Kosher Meals Made Easy.* Purely American - more than 80 story-telling mixes. Each mix tells a storyabout America.* Slow Cooker Gourmet - dinner kits thatare salt-free, Kosher-certified and glutenfree (9 out of 10).

* Urban Pantry Essentials -100 percentorganic pantry blends which are glutenfree and kosher.* Farmstand Soup Co. - organic-baseddinner kits. Salt free, Kosher-certifiedand gluten free.* Pioneer Harvest - salt-free, kosher-cer-tified and gluten free mixes for high vol-ume retailers.* Cholent – Kosher Meals made easy.Kosher certified, salt- and gluten freeNot Just Bean Soup Anymore! Our inno-vative brands satisfy the needs of sev-eral fast-growing consumer segments:organic, kosher, healthy life style, value-

conscious and gluten free. Additionalservices include private labelling, high-volume contract packing, licens-ing, farm market branding and creativeproduct design. For information on all that they offer, please contact Ray Leard at 740-592-3800 or viarayleard@purelyamerican.com.

Easy, healthy, gluten free, and salt free from Purely American

Gluten freeContinued from PAGE 16

nutrition expert whose firm, Food Consult-ing Co., helps store brands and privateproducers comply with regulatory rules.“The use of [gluten free] stamps is becom-ing more commonplace, as many groupshave the perception that the FDA is slowto develop a ‘final rule,’ but consumers stillwant to know.”

Domino’s Pizza recently introducedgluten free crust provides a good exam-ple of the importance of defining terms.The company calls the crust gluten free,but many celiac groups have taken thechain to task, arguing that “low gluten”or “safe for the gluten sensitive” wouldbe more correct, since the crust’s pro-duction is not verified to be free ofcross-contamination.

Both premium and gluten freeThe most striking trend has been growthin the premium market for gluten freeproducts. The Thomas Keller-backedCup4Cup gluten free flour had a suc-cessful debut in late 2011. Specialtyfoods stalwart Stonewall Kitchen hasseen great success with gluten free ver-sions of their baking mixes (as well astheir dessert sauces, featured here),while Sticky Fingers Bakery, CoffarosBaking and Rabbit Creek have all re-cently launched gluten free lines of theirtop-selling products. Specialty flourslike almond and chickpea are showingup in mixes; in the prepared foods sec-tion, Euforia Cakes is just one of manystartups providing ready-made premiumgluten free cakes. Gluten free pastasand shelf-stable boxed pies are alsoavailable, and several brands havelaunched frozen pizzas and pizza crustmixes for the gluten free market.

The trend is also reaching condimentsand ethnic foods, from samosas toNueva Cocina’s Hispanic line. In snacks, gluten free options include thenewly launched Real Deal, which features a Sriracha-flavored chip in itsflavor lineup.

“I think the next trend will be protein,as people on a gluten free lifestyle try tosupplement that part of their diets,” saidJoel Warady of Enjoy Life. The companyis coming out with a Crunchy Flax &Chia cereal with protein and omega-3s.He also projects, consistent with KarenDuester’s observation, that gluten free isan indicator of the huge potential marketfor all “free from” foods.

“It’s not a fad,” he said. “People onthe bandwagon are just a small percent-age. The real market is maybe 25 millionpeople who have to eat this way to stayhealthy, and will continue to do so alltheir lives.”

GOURMET NEWS JUNE 2012 GLUTEN FREE FOODS 21

Over three million Americans have Celiacdisease, and an estimated 18 to 20 millionmore are gluten-sensitive. To serve thisgrowing population, gluten free preparedproducts are popping up on grocery storeshelves in record numbers. This year, salesof gluten free products are expected toreach $2.5 billion. According to one re-search group, the gluten free market willexceed $5 billion in sales by 2015. All ofthis activity makes the gluten free label apopular marketing buzzword.

To meet this demand, Coffaro’s BakingCompany is pleased to present its glutenfree line of biscotti. Focusing on all-nat-ural ingredients that are wholesome,these wonderful biscotti are in line with

our aspirations to offer consumers whoare gluten-sensitive choices that are bet-ter for themselves, their families and theenvironment.

Coffaro’s gluten free products are alsomade with heart healthy olive oil instead ofbutter or other saturated fats. (Olive oil isabsolutely wonderful to bake with and isenjoying a renewed popularity among ed-ucated consumers.) These crispy sweettreats are dairy-free, low in cholesterol andsodium, and made with natural flavors,fruits, nuts and pure vanilla. We offer threevarieties in 6 oz. boxes: Cranberry Al-mond, Lemon Vanilla and Chocolate Chip.Contact Coffaro’s at 800-800-9490, via orat www.seattlegourmetfoods.com.

Coffaro’s Gluten Free Biscotti

Gluten free leader Bakery On Main has re-cently unveiled Truebar, a new fruit and nutbar with nothing to hide. Clear packagingallows consumers to see the all-natural in-gredients. The bars come in six exotic fla-vors: Hazelnut Chocolate Cherry, WalnutCappuccino, Fruit & Nut, RaspberryChocolate Almond, Coconut Cashew andApricot Almond Chai.

This is good news for on-the-go healthconscious consumers, including anyonewho follows a gluten free diet, and that’sa growing population. Now it’s not onlyindividuals with Celiac disease (whomust adhere to a lifelong gluten free diet),but also people with gluten intolerances,those with autism who eat a gluten freecasein-free (GFCF) diet in an attempt toreduce symptoms, a growing number ofathletes who have adopted a gluten free

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

Truebars are a good source of fiber andomega3s, made with many low-GI ingre-dients, are dairy and casein-free and lowin sodium with no transfat or cholesterol.The bars are also GFCO-certified, KosherParve and Non-GMO Verified.

Contact Bakery on Main at 888-533-8118 or visit www.bakeryonmain.com.

Truebar

Gloria’s Gourmet gluten free AlmondCookies were introduced three yearsago by the request of their customers.The family recipe is baked in smallbatches to ensure the integrity andtaste. Three simple ingredients baked in a cookie that is tender, chewy and alittle crispy is the base. Natural choco-late, coffee, blood orange, rose and thevery trendy pistachio make these cookies a good tasting gluten free treat. Not only is it a favorite amonghealth conscious cookie lovers, but it is a favorite among kids as well, especially the chocolate, which works wonders for a gluten free ice creamsandwich cookie. The package cookiesare available in 2-cookie bags…great for grab and go, also in retail boxes of5.6 oz., and individual foodservicepacks for restaurants and coffee/tea

bars. The reviews have been great…and the combinations are amazing.Learn more about Gloria’s at www.arnabal.com. Enjoy the difference!

Gloria’s Almond Divine Cookies

GOURMET NEWS JUNE 2012GLUTEN FREE FOODS22

Enjoy Life Foods, the No. 1 allergy-friendlybrand whose products are also gluten free,enters the savory snack category with itsinnovative line of crunchy lentil chips—Plentils[TM]. The four great-tasting flavorsinclude Light Sea Salt, Garlic and Parme-san, Margherita Pizza, and Dill and Sour Cream, and are available in 4 oz. and0.8 oz bags.

Plentils are the newest addition to thecompany’s extensive line, which includescookies, chewy bars, granolas, seed andfruit mixes, cereals and chocolate.

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

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

Plentils are one of the only savorysnack items on the market that is safe forthis community, and a great-tastingproduct for people simply looking for aclean ingredient list. In a “better for you”snack, Plentils crunchy lentil chips areperfectly positioned to provide a healthyand delicious snacking option for allsnack-loving consumers.

For more information, call 847-349-5920, email jwarady@enjoylifefoods.comor see www.enjoylifefoods.com.

Plentils Crunchy Lentil Chips

Eat Natural is an all-natural, healthy snackfull of premium whole nuts and dried fruitfrom growers and producers who think theEat Natural way—people who believe thatreal taste comes naturally, not from dodgyadditives.

Eat Natural prides itself on using simplerecipes and the best ingredients. Eachbar is produced in small batches to de-liver exceptional flavor and texture, withsimple recipes that allow the true taste ofeach ingredient to stand out. Great caregoes into selecting the finest-sourced in-gredients to use in every bar, so you willbe satisfied whether you are looking for aquick snack or a delicious indulgence.Adding to its already popular selections,Eat Natural now offers Dark Chocolatewith Cranberries & Macadamias.

Eat Natural bars are gluten free, suit-

able for vegetarians and come in threedelicious flavors: Yogurt Coated Almondand Apricot; Dark Chocolate with Cran-berries and Macadamias; and Brazils,Sultanas, & Hazelnuts.

For more information or to order, con-tact Brands of Britain at 800-646-6974,email info@brandsofbritain.com or visitwww.brandsofbritain.com.

Eat Natural

Here at Rabbit Creek Products we’ve no-ticed that more and more people are re-questing gluten free products than everbefore. We have also unfortunately noticedthat some mixes leave a person wantingin the taste department.

This is where we stepped in. RabbitCreek Products’ Gluten Free line consistsof an All Natural Quick Bread, ChocolateCake, Red Velvet Cake, Lemon PoppyQuick Bread, Brownie, Chocolate ChipCookie, Pancake, and Chocolate ChipPancake mixes.

Made in a dedicated kitchen to abolishany cross contamination issues and usingonly the highest of quality ingredients,these make Rabbit Creek’s gluten free thebest there is.

If you have been searching for a glori-ously gooey brownie or spongy LemonPoppy bread that is also gluten free, lookno further than Rabbit Creek Products.

Call 800-837-3073 or visit www.rabbitcreekgourmet.com

Rabbit Creek goes gluten free

http://www.stickyfingersbakeries.com

GOURMET NEWS JUNE 2012 www.gourmetnews.comGLUTEN FREE FOODS24

Agave nectar is the hottest product inthe sweetener category. Sohgave is dif-ferent––and better.

There are over 168 varieties of agavein the world, but only one Blue Weberagave, and only one is Sohgave. BlueWeber agave is grown almost exclu-sively in Guadalajara, Mexico. Sohgaveis a pure, unrefined, low glycemicsweetener––lower on the glycemic scalethan sugar, honey, maple syrup andother sweeteners. Still, it is approxi-mately 30 percent sweeter than sugar,so you’ll use less! For this reason, it isan appealing sweetener for people whomonitor their glucose intake.

Sohgave! Nectar is nature’s subtle

concentrated sweetener. Remarkably,its flavor is neutral and adaptable forgluten free baking, cooking and grilling.It will not crystallize like honey, and itdissolves quickly in hot or cold. Evenbetter, this all-purpose sweetener is aneconomical alternative.

Why Sohgave? It is the low glycemicagave––tested at 17 glycemic index labsin Toronto; trustworthy, because it isUSDA organic Certified and Kosher;trendy, with a BPA free re-useable/recy-clable bottle; and tasted and trusted,endorsed by Chef Ania Catalano, authorof “Baking with Agave Nectar.”

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

Sohgave!: low glycemic and naturally gluten free

Customers want to eat healthy, but theyalso have budgets to watch. As a retailer,how can you keep your customers comingback? One way is with Sierra Soups: veg-etarian, vegan, gluten free mixes, com-plete with vegetables and spices in everypackage. These treasured family recipesare hearty and large enough to serve thewhole family as acomplete meal,and even have left-overs. (Trust an Ital-ian mama to feed abig family right!)

Sierra Soups of-fers eight differentmixes, all deli-cious, inexpensiveand easy to pre-pare. The most dif-ficult step is tosauté an onion,and sometimes noteven that. With the current bestseller,Fresno Fog Split Pea, customers needonly add boiling water and cook for onehour. French Style Five-Bean Soup isgreat with chicken added, while MamaSorrenti’s Minestrone is good with Italian

sausage. Directions for all these alterna-tive serving methods are on the label,making them ideal in gift baskets or tocross-merchandise near meat and delicounters.

All eight flavors are equally deliciouscooked vegetarian, as the spice packet

included is already complex enough toprovide excel-lent flavor. Fastgaining popu-larity is ItalianLentil Soup,made with thesmall Pardinalentils. It cooksquickly andtastes fabulous.Sierra’s CountryVegetable mixwas createdwithout dehy-drated vegeta-

bles to include fresh greens from therefrigerator. It also makes a perfect turkeycarcass soup mix.

From the Sorrenti family to you, “BuonAppetito!” Contact Sierra Soups at 800-397-6887, or visit www.sierrasoups.com.

Sierra Soups: A hearty, healthy taste of home

Gluten is a protein family found in wheatbarley and rye. These grain species wereused from antiquity because gluten givesdough the elasticity needed to rise andkeep its shape during baking. Gluten isalso added as a stabilizing agent to sev-eral food products where it does not occurnaturally.

As Americanshave becomemore aware ofgluten, there is agrowing concernabout gluten ingrain alcohol,which is used as acarrier in flavors.

Grain alcohol isproduced by fer-mentation of vari-ous grains, but thefermented alcoholis further distilled.This process sepa-rates the alcoholfrom all the otheringredients, including gluten. Distilled al-cohol is typically made up of ethanol and

water. The chance that distilled grain alco-hol will contain gluten or any other proteinis practically not possible.

Many of the flavors carried by BaktoFlavors LLC are alcohol- and water-based.Alcohol is the solvent of choice for extract-ing plant materials. Alcohol is a natural sol-

vent found innature and isreadily brokendown by the bodyor by microorgan-isms. This note isaimed at the manycustomers whoworry aboutgluten in alcohol.There is no glutenin alcohol andmany a personsitting at a bar willattest to that.

Bakto Flavorsspecializes in thedevelopment ofvanilla, flavors and

other natural extracts. For more informa-tion, visit www.baktoflavors.com.

The Real Deal All Natural Snacks

Bakto Flavors: clearing up gluten confusion

Pamela’s Products doubles capacity with new bakery, team members

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

leaving out all of the processed additivesthat our bodies hate. The exciting tastes,textures and colors of these crunchy snacksare sure to win you over! Just as CEO BillCorriere Jr. states, “The Real Deal is RealGood.” To learn more, call 610-258-0888 orvisit www.therealdealallnaturalsnacks.com.

Gluten free leader Pamela’s Productshas made a $1 million investment in itsCalifornia-based bakery,doubling production ca-pacity and consolidatingoperations under oneroof. The expansion coin-cides with the company’smove to strengthen itsmarketing team, with anew director of marketingand creative director.

At 76,000 square-feet,the new facility spansmore than one and a halfacres, joining two previ-ously separate bakeriesunder single management.Housing a new, energy ef-ficient, 120 foot-long tun-nel oven and three newwrapping machines, thebakery now accommo-dates increased produc-tion of the company’s fullsuite of gluten free prod-ucts. These include cook-ies and bars, bakingmixes, biscotti and ready-to-eat cakes.

“The new facility reflects[our] energy and enthusi-asm for making the mostdelicious gluten free prod-ucts anyone can buy,” saidFounder and CEO PamelaGiusto-Sorrells. “This mile-stone also demonstratesour commitment to ourloyal fans and our outlookon the future. I look aroundthis gorgeous new bakery and see somany possibilities for sustained growth. Itreally is a dream come true.”

While adding square footage, Pamela’sProducts continues to reduce its carbonfootprint. The company has switched

to PET trays made from recycled plastic, adopted recyclable cardboard

packaging and prints withsoy inks. The companyhas also installed energyefficient lighting through-out, and sources local California ingredientswhenever possible.

Three new team mem-bers were also announced.The new Director of Mar-keting, Jennifer Ramstad,brings more than 14 yearsof consumer packagedgoods marketing experi-ence to Pamela’s Products.Most recently she was Di-rector of Marketing at Bar-bara’s Bakery/WeetabixNorth America. Ramstadwill take the lead inPamela’s marketing, publicrelations, social media andbranding strategies forboth trade and consumeraudiences.

With an extensive designbackground that has nettedher more than 150 awards,Creative Director DeborahShea has collaborated withPamela’s on the brand’swell-known packaging formore than 16 years. Sheawill infuse current and newmarketing materials withconsistency across allchannels including print,Web and package design.

The duo joins Vice Presi-dent of Sales & Marketing Linda Gerwig ina new 1,200 square-foot headquarters of-fice in San Rafael, Calif. Gerwig, who hasbeen with Pamela’s for more than twoyears, is steering the brand’s overall salesand marketing efforts.

JUNE 2012SUPPLEMENT TO

Fonterra USASEE PAGE 29 SEE PAGE 28

Brazos Valley CheeseHye Quality BakerySEE PAGE 32

Cheese2012 UPDATE

GOURMETNEWST H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y

®

GOURMET NEWS JUNE 2012 www.gourmetnews.comCHEESE26

Cheese remained the top category in spe-cialty food spending this year, with $3.44billion in sales in 2011 (NASFT figures).Whether eating on cheese plates or incor-porating it into dishes, consumers are tak-ing well to specialty cheese and makingroom for it in their plates and budgets. Ex-perienced cheesemongers are in demand,and consumer interest in and familiaritywith artisan cheese—especially fromAmerica—is high and growing.

Here are some suggestions for how re-tailers can take advantage of it.

Highlight local interest. Make the store a takeoff point for cheeseappreciation and pairing classes, visits tocheese festivals and farm tours. Invitelocal cheesemakers and producers of ac-companiments like spirits, charcuterie andpickles for “Meet the Producer” days orthemed dinners. This becomes more rele-vant as the concept of *terroir* becomesmore applicable to certain cheeses.

Make it fun and approachable.Dressed up versions of grilled cheese,mac-and-cheese and cheeseburgersseem to be customers’ favorite gatewaysto artisan cheese, as these items continue

wine bottles that match sections on theCheese Clock, allowing foolproof se-lection by busy shoppers. The com-pany has run promotions with retailers,including Costco, HEB, Schnucks,Specs, Winestyles and Whole FoodsMarket, and many more are projectedfor 2012.

Through a partnership with Krogerthat began in 2009, Murray’s is now innine states. The mini-stores typicallycarry more than 150 types of cheeseand accompaniments, bringing a sliceof the selection and expertise of theiconic New York City store to muchwider availability. A Portland store withabout 300 varieties of cheese opens inFred Meyer in June.

In other unusual placements, shoppersat prototype upscale Walgreens (State andRandolph in Chicago, the historic buildingDuane Reade on Wall Street, and one setto open in Boston) can now purchasecheeses from labels like Sartori along withwine, eyebrow shaping, internationalnewspapers and takeout sushi.

IssuesAs appreciation for raw milk cheesesgrows, so does the debate. The AmericanCheese Society continues to dialogue withthe FDA and other agencies, toward up-dating regulations to consider small dairiesand cheese producers. Sessions on rawmilk and communicating during a foodservice crisis are part of the ACS confer-ence this year. Imports are another area ofconcern, as prolonged inspection proce-dures create a challenge for highly perish-able fresh cheeses.

Looking aheadThis year’s ACS Conference will also seethe first-ever Certified Cheese Profes-sional exam, an important step in profes-sionalizing cheese expertise.

Goat cheese may have been a late arrivalto the U.S. market, but based on the ACSCheesemaker survey released earlier thisyear, it is definitely catching up. While 64 per-cent of surveyed cheesemakers use cow’smilk, goat cheese is a close second at 51percent. Goats are more affordable to raisethan cows, and this may accelerate even fur-ther as the market for goat meat develops.

Interest is also growing in sheep’s milk(used by 15 percent of surveyed cheese-makers), both for cheese and thick Euro-style yogurt, though the supply is limited.Greek and Greek-style cheeses beyondfeta are starting to surface, buoyed by theinterest in Greek yogurt, and the continuedexpansion of the Hispanic market and up-scale Latin American cuisines shows prom-ise for higher quality Mexican cheeses.

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

Atlanta retailer Star Provisions makes iteasy for customers to experience new re-gional cheeses with a monthly “Cheeseand Crackers” club highlighting producersfrom the Southern United States.

Unusual promotions make a difference. A good example is Jana Foods’ Dutch bi-cycle draw, which capitalizes on cycling’sEurophile appeal and provides retailerswith eye-catching displays and materialsto promote the brand’s authentic, award-winning Dutch cheeses.

Beyond the cheese shopThe last year has seen moves by twoiconic cheese companies, Artisanal andMurray’s Cheese, to reach new areas ofthe country. Artisanal tied up with mega-distributor KeHe—which has a strong net-work of wine stores as well—last year, andthe partnership has only grown.

Built around Artisan’s very popularCheese Clock™, the partnership incorpo-rates retailer support and professionally-managed consumer social marketing. Oneof the new aspects is color-coded tags for

Specialty cheese sees another strong year

GOURMET NEWS JUNE 2012 CHEESE 27

On the heels of two first place awards atthe World Dairy Expo of 2011 in Wiscon-sin, fresh mozzarella innovator Formaggioonce again prepares to go for the gold.

Anthony “The Big Cheese” Mongiello’sknack for generating new, trendsettingideas for the food industry has allowed thecompany to gear up for the 2012 contestseason with even more innovative productofferings. First is Wine and Cheese, awhole new twist on enjoying the classics.The product is a two-compartment trayholding sliced aged cheddar and spread-able wine topping

Other new products include two addi-tional multi-compartment trays: Feta withMediterranean topping and Fresh Moz-zarella with Rustica topping.

Also up for the 2012 contest season isArtisan Wraps. The Big Cheese says, “Ifeel that finger-size appetizers with gen-uine Italian meats wrapped around the softcreamy center of fresh mozzarella is a trulysavory experience of honest-to-goodness

Formaggio goes for the gold with new tray products, artisan wraps

Italian cuisine.” With the Artisan Wraps,Formaggio is ready to change the face ofthe fresh mozzarella category in the inter-national cheese case once again.

With more than 15 awards––gold, silverand bronze, national and international––toits name in its 21 years of manufacturing,retailers should keep their eyes open asFormaggio heads to another NationalCheese competition. Visit them on theWeb at www.formaggiocheese.com, orcontact Ricky Pagan at 845-436-4200 orrickyformaggio@yahoo.com.

Norseland Inc., owned by Tine SA, is theexclusive importer and sales and market-ing agent for Jarlsberg[R] cheese in theUnited States. This summer, Norselandwill continue its promotion of Jarlsbergerswith this year’s theme “Throw a Jarls-berger in Paradise Party.”

The promotion was created to supportretailers with materials to build large dis-plays and entice consumers to purchaseJarlsberg for their burgers and their fa-vorite beverage. Norseland has developedmerchandising materials for retailers' useto promote this fun, beach-centric themenationwide. In-store danglers and on-packstickers will drive consumers to enter theonline promotion. Eye-catching swimtubes make a great seasonal display

Norseland makes Jarlsberg part of summer piece, and can koozies can be used forgiveaways and displays.

Jarlsberg will also be utilizing socialmedia (including Facebook and Twitter) toengage customers in the online promo-tion. Consumers can visit the Jarlsbergsite to enter to win a “Throw a Jarlsbergerin Paradise Party” kit: a swim tube, minicooler bag/grill, one package of JarlsbergDeli Fresh Slices and a can koozie. Addi-tional themed merchandise is available fororder online with proof of purchase.

This theme will be promoted in Julyand August, and feedback from thetrade has been extremely positive todate. For more information, be sure tovisit the Norseland booth at IDDBA orfind us at www.jarlsbergusa.com.

Brick Cheese is a Wisconsin original, devel-oped in 1877 by a Swiss immigrant namedJohn Jossi. Unfortunately only a small per-centage of what is sold as “brick cheese”comes from traditional production.

Among the cheese’s fans is AriWeinsweig, Co-Founder of Zinger-man’s Deli.

“Cheese aficionados who swoonover the washed rind offerings fromEurope should try this all-Americanoriginal. Buy Brick, I tell you—it’s our her-itage, it’s endangered and above all else,it’s good… Take note that there is only oneplace left—Widmer’s Cheese—that makesreal Brick,” Weinzweig writes on one of his websites.

A third-generation cheesemaker, JoeWidmer presses the cheese using the

same bricks that his grandfather used. “Great with beer, on a sandwich, with

snacks or maybe a spicy Gewurz-traminer, Brick is a winner in my book.

I’m big on Brick melted overboiled potatoes, with a fewcaraway or cumin seedssprinkled over… Brick rarelycauses ripples in the cheeseworld, but it’s still, I think,one of best ever contribu-

tors to the country’s culinary lineup,” writes Weinsweig in an articlenaming Widmer’s Brick one of “18 Excellent Cheeses.”

For information, contact Widmer’sCheese Cellars at 888-878-1107, emailkristinem@widmerscheese.com or visitwww.widmerscheese.com.

Traditional Brick Cheese from Joe Widmer

GOURMET NEWS JUNE 2012CHEESE28

Old Amsterdam is a premium aged Goudacheese with a smooth texture and rich, ro-bust taste. Old Amsterdam does not havethe dry, salty properties of an ordinaryGouda, but has a delicious, rich flavor andis easily sliceable. As a result of years ofdedication and craftsmanship, the West-land family successfully formulated a cul-ture and unique ripening process thatimbues Old Amsterdam with its distinctivecharacteristics—a beautiful balance of sa-vory-sweet flavor sparked with fine ripen-ing crystals.

This makes Old Amsterdam a perfectaddition to any cheese board, along withfruit, crackers, rustic bread––and, ofcourse, wine. Old Amsterdam is also aversatile recipe ingredient, with a taste thatenhances everything from appetizers toentrees to desserts. Master cheese mak-ers in Holland constantly oversee the pro-duction, monitoring taste and quality. Old

Amsterdam is released for sale only whenit reaches the perfect taste and quality. Toorder, contact dseife@norseland.com orcall 203-324-5620, ext. 329.

Old Amsterdam

Brazos Valley Cheese is a six-year-oldcompany based in Waco, Texas. RebeccahSalmeri saw a regular surplus of spring milkin her homesteading community, so shechecked a how-to book and began exper-imenting. Her brothers built her a makeshiftpress; her hard cheese mold was a gallontin can with holes drilled in it, and her“aging cave” was an old refrigerator. Sincethen, Salmeri has written a how-to book ofher own, and now teaches cheese makingto students from all over the country.

In 2005, Salmeri’s cousin Marc Kuehlvisited from Denver, and that year thecousins began Brazos Valley Cheese.

Starting with a weekly load of onefarmer’s market and two 36-gallon batchesof milk, the company has since added acustom 400-gallon vat from the Nether-lands and built their own aging cave. Theircheeses have received four AmericanCheese Society medals––including a 2011First for Eden, a fig-leaf wrapped Brie witha line of vegetable ash, and a Second in2010 for Brazos Select, a limited editionBrie painted with their own sorghum syrup,

Brazos Valley Cheese: award-winning raw milk cheeses from Texas

wrapped in mesquite and garnished with agrape leaf––and can be enjoyed in majorTexas cities and seven other states, includ-ing California and New York.

Today the company focuses on six raw cow’s milk cheeses. Please seetheir ad in this issue, contact marc@brazosvalleycheese.com, call 254-230-2535 or visit www.brazosvalleycheese.com.

Jana Foods is proud to import Vermeer®,named World Champion at the prestigiousWorld Championship Cheese Contest2012 in Madison, Wis. The full-flavoredaged gouda was chosen over some 2,500great cheeses from around the world towin this year’s contest.

Vermeer is part of “A Dutch Master-piece,” the line that also includes 2004World Championship Cheese winner Rem-brandt, an extra-aged gouda. Just assales of Rembrandt went up triple digits inthe year after winning the WCMA WorldChampionship in 2004 (and kept increas-ing in double digits thereafter), Vermeerhas taken off like a rocket since it wasnamed champion.

Produced by Royal Friesland Campina,Holland’s leading dairy cooperative, Ver-meer is a mature cheese with a full-bodiedtaste, but with less fat, salt and cholesterolcompared to the average medium-agedgouda. It is aged naturally for 22 weeks toachieve the best possible taste.

Jana Foods LLCJana Foods is the exclusive importer

of Vermeer and the entire line of “ADutch Masterpiece,” Orange Windmill™and Kroon® cheeses produced by Royal Friesland Campina and sold tofine distributors, retailers and foodser-vice operators nationwide. For informa-tion on this unique cheese, visitwww.janafoods.com.

GOURMET NEWS JUNE 2012 www.gourmetnews.com CHEESE 29

Arthur Schuman is proud to introduceCello Riserva, a truly authentic family ofaward-winning Italian and Italian-stylecheeses. Cello Riserva Artisan Parmesan,Copper Kettle Parmesan, Traditional Ro-mano and Hand Crafted Asiago are allmade at Arthur Schuman's Lake CountryDairy facility, the preeminent hard cheeseproducer in the United States.

For Cello Riserva cheese makers, qualityisn’t just part of the job––it is an obsession.The classic Italian flavors of these cheesesstem from craftsmanship dating back manycenturies, and from the water and mineralcharacter of Wisconsin’s rich land thatechoes the lush pastures of northern Italy.

A fourth generation family-run company,immersed in tradition and regarded as aleader in the hard cheese industry, ArthurSchuman is committed to delivering theexpertise of Italian cheese making in everywheel of Cello Riserva cheese. Cello Ris-erva is available in exact and random

Cello Riserva from Arthur Schuman

Pecorino Sardo

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

For more information about theseaward-winning cheeses, please contactArthur Schuman Inc. at 40 New DutchLane, Fairfield, NJ 07004 or on the web at www.arthurschuman.com andwww.cellocheese.com. The company canbe reached by phone at 973-227-0030,fax at 973-227-1525 or email atinfo@arthurschuman.com.

Pecorino is a family of hard Italian cheesesmade from ewe’s milk. The word derivesfrom pecora, meaning ‘sheep’, also fromthe Latin pecorosus, meaning cattle.

Pecorino sardo, also known as fioresardo, is a firm cheese from the island ofSardinia, made from the milk of the localSardinian sheep. It was awarded Denomi-nazione d’Origine status in 1991 andgranted Protected designation of origin(PDO) protection in 1996, the year the cer-tification was introduced. Its flavour is dif-ferent from that of Pecorino Romano,which is also made on the island. Sardo isricher, while romano is much more bitingand salty. Pecorino sardo is delicious incontexts where romano could overpower,such as in pesto—Ligurian pesto alla gen-ovese is traditionally made with a mixtureof Pecorino sardo and Parmigiano-Reg-giano—or with fruit.

Pecorino sardo is an uncooked hardcheese made of fresh whole sheep’s milk,curdled using lamb or kid rennet. The mix-ture is poured into moulds to give thecheese its characteristic shape. After abrief period in brine, the moulds are lightlysmoked and left to ripen in cool cellars in

central Sardinia. The end product weighsan average of 3.5 kilos, sometimes a bitmore or a bit less depending on conditionsof manufacture. The rind varies from deepyellow to dark brown, encasing a pastethat varies from white to straw-yellow.Sharpness of flavor depends on length ofmaturation. It s most often found in theUnited States as a hard cheese, its moremature form.

Lettieri is proud to import direct fromSardinia Corso Pecorino Sardo. For moreinformation, call 415-657-3392.

The Parmigiano-Reggiano supply andquality remains consistent and will not beseriously affected by the earthquake inpart of its production zone in May, accord-ing to Nancy Radke, director of the U.S.Information Office for the Consorzio delFormaggio Parmigiano-Reggiano.

The epicenter of the quake was in thenortheastern area of the production zone, inBologna and Modena, with some damagein Mantua. A total of 10 producers (out ofhundreds accredited) were affected at theirwarehouses, but only one has been affectedin his production area. Damage is still beingassessed, but preliminary estimates put it atabout 300,000 wheels. Estimates of400,000 may include wheels of GranaPadano, produced in an adjacent area thatwas also affected, according to Radke.

"At any given time there areabout 6 million wheels in somestate of aging," Radke toldGourmet News. "So at300,000 that is only about 5percent of available commer-cial production." Out of that 5percent, about 2.5 percent willprobably be able to be saved.Wheels still uncertified (underone year of aging) will be usedas hard grating cheese forfoodservice applications, butnot bearing the official seal.Others that have internalcracking will be sent to

Only some 5 percent of Parmigiano-Reggianosupply affected by quake

Consorzio-licensed facilities to be pre-packed into wedges, while wheels thatprove undamaged will be sent to other fa-cilities to continue aging.

"At this point it is important to protectthe integrity of the certification," Radkesaid. For this reason, the Consorzio hassent sanitation inspection teams and rep-resentatives to inspect the affected facili-ties and work with the producers to getback up to speed.

"Rumors of milk quality being affectedare unfounded," she said further. Thoseinterested in following the issue can con-sult the Consorzio’s blog at www.parme-san.com. The consumer site was alsolaunched in May, and features recipes,blog entries and other content to promoteauthentic Parmigiano-Reggiano.

Fonterra USA brings you cheese from thedairy heartland of New Zealand. The rangeincludes Cheddar, Egmont and Swiss,from cows that are grass-fed year roundand with no rBST.

Fonterra’s Cheddar is naturally robust inflavor, with a dense mouth feel. The mildtype is aged three to six months, with a softtexture suited for sandwiches and cooking.Sharp and vintage are aged up to threeyears, full-flavored, crumbly, marbled withsalt crystals and with a smooth creamy fin-ish, hand-selected by our Cheddar masters.

Egmont is a cheese unique to NewZealand. Soft and mild, similar in flavor toJack. Great for kids’ snacks, sandwichesand salads. When blended with mozzarellaor Cheddar, it creates a unique and tastypizza topping.

Fonterra has taken the classic Swisscheese and added a New Zealand twist.Sweet and nutty as you’d expect, but with

A new range of natural cheese from New Zealandthe same robustness as its Cheddar. Agreat addition to a cheeseboard, it pairswonderfully with Sauvignon Blanc.

Imported by Fonterra USA. Available in44 pound, 10 pound, 5 pound, 1 pound or8 ounce sizes; block, sliced or cubed;shelf life 9 months. For inquiries, call 954-958-0329.

GOURMET NEWS JUNE 2012 www.gourmetnews.comCHEESE30

More than 200 Vermont cheeses will bethe centerpiece of the fourth annual Ver-mont Cheesemakers’ Festival at Shel-burne Farms in July, along with dozens ofspecialty foods, fine wines and locallycrafted beer. The sell-out event is slatedfor Sunday, July 22.

More than 40 Vermont cheesemakerswill showcase their products at the festi-val. Artisan bread makers and small-batchchocolatiers are among the 20 specialtyfood producers that will join the cheese-makers, along with 20 Vermont wineriesand breweries.

“Cheesemaking in Vermont has grownfrom a cottage industry with a few well-known brands to a vital piece of our agri-cultural fabric,” said Rachel Schaal of theVermont Cheese Council. “In fact, Vermonthas the highest number of cheesemakersper capita. That, along with thefact that Vermont cheeses continually bring home the goldfrom national and internationalcompetitions, has earned us the reputation as the Napa Valleyof cheese.”

New for 2012 will be a “HowCheese Works” seminar with ZoeBrickley from the Cellars at JasperHill and Taylor Cocalis, Co-Founder of Good Food Jobs.Brickley and Cocalis will explorethe basic science of cheesemak-ing from pasture to market. Sean

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

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

The Festival will also feature two freedemonstrations, a cooking show with NinaLesser-Goldsmith of Healthy Living Marketand a cheesemaking demonstration withPeter Dixon, Owner of Westminister Arti-san Cheesemaking.

The fourth annual Vermont Cheese-makers’ Festival is presented by the Ver-mont Cheese Council. Admission is $40per person, or $50 with wine and beertasting. Seminars are $45 per personand seating is limited. For additional in-formation and ticket reservations,please visit www.vtcheesefest.com orcall 802-863-5966. Early registration isstrongly recommended.

Wisconsin-based Arena Cheese wasawarded certification by the British RetailConsortium (BRC) for meeting demandingfood safety standards under the guidelinesof the Global Food Safety Initiative (GFSI).The announcement was made by Bill Hanson, Vice President and head cheesemaker. Arena Cheese makes prize-winningauthentic Colby, Colby/Jack, Gouda and Naturally Hardwood Smoked Gouda cheeses.

The certification is the result of oneyear’s time and training by the entire ArenaCheese team, led by head of Quality As-surance Thad Hanson, along with sub-stantial plant and equipment upgrades.

ìMany of our current customers have re-quested and required GFSI certification inthe past 18 months,î stated Bill Hanson.ìWe knew that this was a natural step upfrom our existing food safety program thatwe needed to take, to move Arena Cheeseto the next level of quality assurance forthe benefit of our customers. Managementwas and is firmly behind this initiative.î

Arena Cheese makes Colby andColby/Jack cheese in traditional 6-inchlonghorns and 4-inch deli horns. TeamArena won a medal last month for itsColby cheese in the World Cheese Cham-pionships, the company’s ninth contestmedal since 2002 for its Colby andColby/Jack cheese. This emphasizesArena Cheese’s commitment to qualityand consistency. Colby/Jack was first in-vented at this plant in 1979, and TeamArena uses the same recipe today to makethis now universal cheese.

Arena Cheese awarded BRC Certification

Asturian cheese Rey Silo is now the firstSpanish cheese to obtain the status of Lux-ury Gourmet Brand, and be accepted forthe elite Luxury Spain group of products.

The inclusion recognizes not only su-perior quality, but a standard of excel-lence in artisanal elaboration, nationaland international brand recognition andmeticulous product presentation.

The two other gourmet products chosenare Cavas Gramona and Cortijo SuerteAlta Marqués de Prado olive oil.

Luxury Spain represents the SpanishAssociation of Luxury, a non-profit or-ganization which aims to promote high-end Spanish brands at the national andinternational levels, promoting theSpanish brand andstrengthening high end“Made in Spain” labels.It is similar to theComité Colbert inFrance. Its honorarychair is Princess Beatriz d’Orléans.

Other members of theAssociation includeSpanish gourmet prod-ucts Flor de Sal d’esTrenc, Gin Mare, CaviarNacarii, Castillo de Ca-nena oils, ByPepa andSuerte Alta, JamonesBlázquez, Cavas Re-caredo and Gramona,

Asturian cheese Rey Silo selected for Spanish luxury grouping

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

Rey Silo Afuega’l Pitu is a raw cow’smilk cheese, mentioned in accountsdating back to the Emperor Charle-magne. It is firm, surface-ripened, hand-salted and turned daily while being agedat least two months in an undergroundcellar. The cheese typically has an in-tense flavor of wildflowers and freshmilk, with hints of hazelnut and butter.Its Red variant is made using the finestpimenton from Spain’s Extremadura re-gion, adding a spicy finish. In the UnitedStates, Rey Silo Afuega’l Pitu is distrib-uted by The Rogers Collection.

Courtesy of Vermont Cheesemakers’ Festival

GOURMET NEWS JUNE 2012 www.gourmetnews.com CHEESE 31

It took Michele four years but she finallybrought Paski Sir from Croatia to the U.S.It is a one year aged, pasteurized cheesemade from sheep raised on the island ofPag. The island is windy with little vegeta-tion, what little grass there is is in the hills,and due to crosswinds much of the saltwater blows over it. The sheep producevery little milk, so that it takes six sheep ormore to produce one wheel. Influenced bythe sheep’s diet of salty grass, the cheeseis rich and flavorful—it is not overly dryand there is a beautiful crystallinity in thetexture, with a gentle sweetness.

After a several year hiatus, ForeverCheese welcomes back Castellot, thetoma brusca produced in the mountains ofCatalunya (Spain) by artisan Salvador. This

Forever Cheese: three new cheeses and one welcome return

raw cow’s milk cheese is better thanever—dense, complex and amazing. Theyhave also introduced another raw cow’smilk cheese, Ermesenda, a washed rind inthe style of Raclette. Only a few are madeat a time. This cheese is creamy and sa-vory with a slight tartness in the finish andan elegance unparalleled.

Finally, but far from last, from Italycomes a small-production bloomy rindsheep’s milk cheese from Romagna: Nu-vola di Pecora. Its name means Cloud ofSheep and it tastes like it—creamy,smooth and velvety on the tongue. It isalso distinguished by its square shape.

For more information please contactForever Cheese, 718-777-0772, orwww.forevercheese.com.

Klondike Cheese Company brings moreoptions to foodservice operators. Nowavailable in our Odyssey line, high qualityFeta pre-cubed in brine. Our Feta cubesare made with cow’s milk from familyfarms, cut into 5/8" cubes to lessen preptime in your kitchen or to use as an appe-tizer with balsamic oil. Try it with your next olive bar or tailor it to your own menu needs.

Our Feta cubes are available in 25-pound or seven pound pails, submergedin brine to help keep the freshness, au-thenticity and traditional flavor. Brine-packed Feta also offers a longer shelf lifeafter opening, allowing you to order largerquantities and still enjoy the sensationaltangy flavor that our Feta is known for.

Today the third and fourth generationsof the Buholzer family operate theKlondike Cheese Factory. We have atremendous dedication and craftsman-ship to the art of cheesemaking, whileputting technology to work to keep theuncompromising standard of Odyssey

Odyssey Cubed Feta in BrineFeta Cheese. All three owners are broth-ers and have attained the MasterCheesemaker designation.

For more information about our awardwinning Odyssey Feta Cheese, see ourwebsite www.klondikecheese.com or call608-325-3021.

Grafton Village is a timeless treasure in thefoothills of the Green Mountains of Ver-mont. Within the village is a general store,a blacksmith shop, the town hall, a church,an historic inn and the Grafton VillageCheese Creamery, where some of the verybest cheeses in the world are handmadedaily from the fresh, raw milk that comesfrom neighboring farms.

Grafton Tavern Select label is the collab-oration between cheesemaker and chef.Cheesemaker Dane Huebner, and ChefDavid Smith of the Old Tavern at theGrafton Inn, work together to make andselect the most notable cheddars possible

Grafton Village Cheese Companyfor the guests at the Old Tavern, includingour 3-year aged, 4-year aged and theaward winning maple smoked cheddar.

Grafton is also excited about an upcom-ing line of small batch, specialty cheesesthat will go beyond the traditional cheddarvarieties. Dane works with local cow andsheep milk to create variations on classics,as well as some completely original cre-ations. All of these cheeses are aged in aspecial cheese cave located within thecreamery. The first of these new cheeseswill begin to be available sometime aroundthe middle of the year. Find out more atwww.graftonvillagecheese.com.

Vermont Butter & Cheese Creamery(VBCC) has created a double pack for theiraged goat cheese, Bijou. The specially de-signed container will help protect thecheese, allowing it to continue to age onceit leaves the creamery.

The double pack is an updated versionof the single, which will be phased outsoon. “Customers seem to prefer thelarger portion,” a representative of thecompany told Gourmet News.

One of today’s biggest challenges ofany cheesemaker is to be able to pre-serve the integrity of the productthroughout the supply chain, whether theproduct is sold at the local market or sentacross the country.

VBCC’s Bijou, meaning “jewel” in

Vermont Butter & Cheese creates new packaging for top-selling Bijou

French, has been a standard in the com-pany’s line of soft-ripened goat cheesessince their introduction in 2006. “Our agedcheeses are very unique as they have adistinctive geotrichum rind that gives thecheese a delicate, wrinkly surface andsweet, yeasty taste. The Bijou is our ren-dition of the small aged goat cheese crot-tins found in France,” said companyCo-Founder Allison Hooper

GOURMET NEWS JUNE 2012 www.gourmetnews.comCHEESE32

Want a break from traditional cheese ac-companiments? Way Better Snacks chips,packed with unique sprouted ingredients,seeds and whole grains are hearty anddistinctive enough to stand next to somediverse cheeses. Here are just a few rec-ommendations:

Simply Sweeet Potato: The undercur-rent of sweet potato in these gems lendsitself well to something a bit salty andearthy like goat cheese or a blue.

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

Simply So Sweet Chili: These chipshave a chili kick and pair nicely withAsadero or Queso Fresco.

Way Better SnacksSimply Sunny Multi-Grain: This diverse lit-

tle chip partners well with most cheeses. Thecompany recommends cheddar or Gouda.

Also available are Simply UnbeatableBlues and No Salt Naked Blues. Way Bet-ter Snacks are certified gluten free andkosher, Non-GMO Verified. Contact janineevans@livebetterbrands.com or visitthem at www.gowaybetter.com.

Create wonderful cheese-based rollupsand flatbread snacks withthe Hye Roller: a softcracker bread designed forfoolproof rolled sandwichesand wraps. It is developedfrom a traditional Armenianrecipe, by California’s HyeQuality Bakery.

With its velvety texture,thinness and flavor, the HyeRoller complements any in-gredient for a light yet sat-isfying eating experience.Unlike tortillas or other flatbreads, Hye Rollers hold in-gredients without turning soggy, splittingapart or cracking. Rollups can be madefresh and held from 48 to 72 hours de-

Hye Quality Bakerypending upon ingredients.

Baked from natural in-gredients and un-bleached flours with notrans-fats or preserva-tives. White and Wheatflavors available, as wellas Pesto for foodservice.Packed 36 to a case, forretail (12 resealable vac-uum-packed bags, threeper bag) or foodservice(six bags, six sheets perbag). Shelf life eightweeks refrigerated, sixmonths frozen, two

weeks at room temperature. Contact Hye Quality Bakery at 877-445-

1778 or visit www.hyequalitybakery.com.

Rubschlager Rye-Ola[R] Flax Bread is thenewest flavor in the Rye-Ola bread group.Rye-Ola breads have the true taste ofNorthern European breads, baked inChicago for a flavor fresher than the im-ports. Rye-Olas are made of 100 percentchopped whole rye. Flax seed is the rich-est source of omega3s in the plant king-dom. Other Rye-Ola varieties arePumpernickel, Sunflower and Black Rye.

Rye-Olas can be cut into small trianglesfor hors d’oeuvres, or used direct from thepackage, can become the start of a memo-rable open-face artisan cheese or meatsandwich. Whether for a snack or a meal,or just as an interesting addition to a breadbasket, Rubschlager Rye-Ola breads areperfect. Each slice provides whole grain nu-

What’s not to like about cheese pairing? It sells two categories at once, and allowscustomers to venture out of their comfort zone to find new favorite items. Classesare also a simple, casual event to drawing customers to the store, either for the pub-lic or as private group events that can be assisted by store staff.

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

Even beer and cheese biscuits are doing well, according to Mary LynnMondich, who creates them for her company American Vintage. The classic va-riety is perfect for cheddar, while her “pizza and beer” cracker does very wellwith Mediterranean cheeses.

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

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

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

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

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

Rubschlager Rye-Ola Flax BreadCheese pairing continues to expand sales

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

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

By Mary-Lynn Mondich, Chef-Owner

Cheese and beer pairing takes a differentform with American Vintage, the onlycracker company with a “Liquor License.”

Every cracker is still sliced by hand, insmall batches. Beer is the main ingredientin the dough, giving the finished cracker avery home-style texture and taste. Cus-tomers tell us the combination of flavorsgives these handmade morsels an addic-tive quality; guests start talking about thecrackers as soon as they taste them.

Our crackers have no preservatives, nocholesterol and no trans-fats. Only a fewingredients and you can pronounce themall. Consumers can taste the difference,and have said the crackers are “Cheese’s

Perk Up Parties wth American VintagePerfect Partner.” In three flavors: Pizza andBeer, and Smoky Chipotle, Lime and Beer(in Mild and Hot Hot Hot). See our wine flavors in the Baked Goods guide.

We are a small artisan company and ap-preciate your interest in our crackers. Call usat 718-361-1003, email info@americanvintage.com or visit www.americanvintage.com.

*Cheese and Honey, and some pairingsuggestions from Andrea Paternoster, nomadic beekepeer, Mieli Thun Monofloral Honeys*

The argument of pairing cheeses withhoney has become almost “cult” like in theterritorial Italian cuisine. Cheese andhoney have their own prestigious identityand can stand alone—one does not needthe other. Interestingly, one reason the tra-dition to unite these two products of na-ture was born, is the resulting nutritionalvalue of the dairy rich in calcium and thehoney rich in iron. Like all things requiringmeasure and equilibrium, certain princi-ples apply.

In general, a delicatecheese calls for a strongerfull-bodied honey. For ex-ample, Melata d’abete,with a dark amber colorand complex notes ofmalt, pairs nicely with afresh ricotta or goatcheese. The Acacia, withhints of floral, is a muchbetter match for the pun-gency of a gorgonzola. Asweeter parmigiano reg-giano or grana pairs nicelywith a more bitter chest-nut honey. Fresh honeys

Mieli Thun Monofloral Honeys from Viola Importssuch as apple or orange complement apecorino. The intense aroma of eucalyp-tus or timo honey will balance a saltiercheese such Greek feta, and the morepungent dandelion honey pairs nicely witha robiola. Lastly, enjoy your pairings bypreparing first the palate with the honeyand then follow with the cheese.

Mieli Thun is available in the UnitedStates through Viola Imports. Contactthem at 847-690-0790, via www.violaim-ports.com or through Facebook and Twitter. Viola Imports: Authentic Foods—Uncompromised Quality.

GOURMET NEWS JUNE 2012 www.gourmetnews.com IDDBA SHOW PRODUCTS 33

IDDBA Show Products

By Patricia Lund, Marketing Director, Mt. Sterling Co-op Creamery

Mt. Sterling Co-op Creamery currently car-ries a line of 20 quality products. Theseproducts include four types of Raw MilkGoat Cheddar, two types of PasteurizedGoat Milk Cheddar, Goat Milk Jack Stylewith seven different flavors, Goat MilkFeta, Goat Milk Mozzarella, Whey CreamGoat Butter, Artisan Blend shreds and theSterling Reserve.

Mt. Sterling’s creation of a unique goat-milk product in 1994 was a Goat Whey

Cream Butter. This was a product that wasunique to the goat-product industry at thetime and was the first goat butter producedin the state of Wisconsin. Mt Sterling cur-rently has the only commercially producedwhey-cream goat butter on the market.

The goat whey cream is separated fromthe whey, which was originally a wasteproduct, and promotes Mt. Sterling’s focusto be sustainable. The cream is thenchurned into butter with the qualificationsand commitment of our buttermaker, BjornUnseth. As a dedicated and active partici-pant in the dairy-goat cheese industry, and

the Wisconsin agricultural community, Mt.Sterling’s buttermaker demonstrates whyour whey cream goat butter is a high-qual-ity dairy goat product.

Once the whey cream butter is churned,packaging of the butter begins. Mt. Sterlinghas maintained the same package designfor this product throughout the years,which makes the one-pound blue box aneasily recognizable product.

This rich, flavorful butter maintains thesmooth texture associated with goat milkproducts. Our whey cream butter is idealfor health-conscious consumers and isoften recommended for those with intoler-ance to cow-milk products. All natural withno colorings, the whey cream butter issnow white in appearance. Ideal to substi-tute for dairy butter in cooking or baking,

Mt. Sterling’s whey-cream goat butter isavailable to consumers, retail stores anddistributors alike.

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

RICH GOAT CHEESE PROVIDED BY MT. STERLING CO-OP CREAMERY

When it comes to quality, the nameButcher’s Best says it all, but they haveplenty to say when itcomes to their Kabobs!Perfect as appetizers orthe main protein sourcefor a healthy meal,Butcher’s Best Chickenand Pork Kabobs are asimple yet deliciouschoice for the indoor oroutdoor grill.

To be called the best,you have to use the best,which is why theirKabobs are made using100 percent full-musclechicken breast meat and100 percent pork sir-loin. They pride them-selves on using thehighest quality ingredi-ents in their marinades,and you will never findbreading, skin, or MSG in a Butcher’s BestKabob. To keep their products fresh fromtheir butchers to your kitchen, they usetheir Butcher’s Best Easy Peel Package; notonly is it quick and simple to open, but alsoprovides a vacuum seal freshness, guaran-

teeing a long shelf life frozen or thawed.Beyond Kabobs, the Butcher’s Best family

of quality products in-cludes their Hand-CutButterfly Seasoned PorkTenderloins, Center-CutSeasoned Pork LoinChops, and their Hand-Tied Bacon Wrapped Sea-soned Chicken BreastRoasts. They even carry aline of fire-roasted, fullycooked, seasoned andmarinated meats�just heatand serve!

Butcher’s Best believesin convenient, fresh, sea-soned products withunique flavors developedby their butchers to cre-ate extraordinary mealseven on ordinary days.Enjoy the taste of Sweetor Smokey BBQ, Chili

Lime, Dijon & Honey, Sweet Chipotle andTeriyaki with zero prep time to marinate!

Please stop by the Butcher’s Best booth at1740�you can “grill” their experts on anyproduct questions, and enjoy a taste of theButcher’s Best for yourself!

BUTCHER’S BEST: THEIR NAME SAYS IT ALL

Klondike Cheese, located in Monroe,Wisc., manufactures some of the finestcheese in the world andis a fourth generationfamily-owned-and-oper-ated business that hasbeen manufacturingcheese since 1925. Thethird generation ofBuholzer brothers Ron, Steve and Dave,with help from the fourth generation, op-erate Klondike today. And though theyhave made many different cheeses through-out the years they currently produce Feta,Muenster, Brick and Havarti. You may befamiliar with their brand of Feta under theOdyssey label, or their Swisconsin Brickand Muentser, but they also make cheesefor a variety of private-label companies.

A lot has changed since 1925, but the artof cheesemaking has stayed the same. It is theadvanced technology and equipment usedtoday that allows cheesemakers to becomemore efficient in everyday plant operation.Klondike has been a great example of keepinga time-honored recipe, but using state-of-theart equipment to manufacture a quality, con-sistent product day in and day out.

Their success is proven year after year,with their cheese always placing among of

the top spots in their category inmany competitions. This year espe-cially, where they claimed fourawards at the World ChampionshipCheese Competition, and their FetaCheese took first place. They take alot of pride in their plant and already

had a great reputation of being a high-qual-ity producer, but having judges fromaround the world recognize how great theircheese taste confirms that they know howto produce a flavorful, world-class cheese.

To keep up with their success, the com-pany has recently completed a storage andcooler expansion, which will allow them tokeep more products and supplies on hand.Currently, Klondike Cheese is building an-other part of the facility that will produceGreek Yogurt in the beginning quarter of2013. It will be an authentic Greek recipewith thick and creamy texture, and will beheld to the highest standards, right alongwith their cheesemaking talents.

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

KLONDIKE HOLDS TO THEFINEST STANDARDS OF CHEESE

More than two decades ago, Barry’s Bakeryintroduced “Just Great Taste” to the world.Barry’s Bakery French Twists are composedof layer upon layer of puff pastry sprinkledwith sugar and cinnamony goodness. Nocholesterol, no butter, no eggs, no yeast, nodairy and low in sodium. Barry’s commit-ment to a healthier sense of “Just GreatTaste” is as serious as his previous heart at-tack. Straddling the line between decadenttaste and a healthier-for-you attitude,French Twists bridge the delicate balanceof great taste and guilt free consumption.

The continued success of French Twists

comes as no surprise; its longevity goes be-yond its more than ten month shelf life. It’sthe variety of flavors (Original Cinnamon,Raspberry, Maple, Almond and ChocolateChip) that attracts a diverse crowd of cus-tomers. Whether they are searching for theperfect vegan certified companion or OUcertified Kosher parve snack, there is some-thing for everyone. Standing tall in their el-egant 4.5 ounce retail bags or lying downin their 5 and 7 ounce tubs, there is a pack-age for every place. With an eye catchingdisplay rack or elegantly designed shipper,each perfect package beckons to all to be

taken home or devoured on site.Each French Twist is elegantly twisted and

oven-baked. Great care is taken to ensurethat each French Twist continues to be theonly one of its kind. Others have tried to im-itate our winning combination, but all havefailed in their endeavor. What seems so sim-ple is more than just a sum of its parts. Withno added fillers or substitute sweeteners,French Twists simply towers above the com-petition. You would be hard-pressed to findany other bakery product with a more per-fect combination of cinnamony sweet good-ness and a healthier-for-you attitude.

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

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

Calling out to patrons from their easilyidentifiable bag or tub, or simply adornedin your own privately recognizable package,the choice is yours. Designing your ownprivate label has never been easier. Fromlow minimums to high profit sales, there isno denying the proven formula of “JustGreat Taste.” It’s available in more thantwenty thousand stores across the globe, theonly question is…why not yours?

For more information, please visit booth5458, contact us at www.barrysbakery.com orwww.facebook.com/barrysbakeryfrenchtwists.Please call at 800-894-7887 or 623-478-9979.

BARRY’S BAKERY FRENCH TWIST PHENOMENON

GOURMET NEWS JUNE 2012 www.gourmetnews.comIDDBA SHOW PRODUCTS34

Founded nearly 40 years ago, Just Dessertsoriginated simply from a family cheesecakerecipe and a passion for making the mostdelicious, highest quality desserts.

Originally opening cafes around the SanFrancisco Bay Area, they built a brand thatsoon became recognizable and highly cov-eted. Over the years, the Just Desserts brandgrew its assortment nationally and was thendistributed throughout retail stores and spe-cialty groceries alike. Customers craved theunique flavors, authentic ingredients andartisanal feel of baked goods that they re-membered as a child, and Just Desserts wasand continues to be a piece of that sweetmemory many hold dear.

Employing a team of over 150 dedicatedbakers and production staff, Just Dessertsensures that passion and quality is infusedinto each product they make.

Whether it’s baking, frosting or decorat-ing every baked good that comes out oftheir 65,000 square foot kitchen is madewith quality and care, just like you wouldcreate at home packed full of natural ingre-dients and lots of love.

Hearing what customers crave, JustDesserts continues to develop new prod-ucts while keeping traditional bakingmethods and products alive. Just when youthought you had a favorite Just Dessert, trysomething else—you may find a new one.

JUST DESSERTS

By Weyd Harris, National Sales Manager,Conroy Foods.

We are Conroy Foods. We are the manufac-turer of Beano’s Deli Condiments. Beano’s isthe number-one selling brand ofDeli Condiments. Back in 1986,Beano’s was born out of a restau-rant by the same name in a smalltown just outside of Pittsburgh.Jim Conroy and his wife Leslee,along with his brother Bill, oper-ated the restaurant during the dayand bottled Beano’s Original Sub-marine Dressing at night. It be-came so popular that it was decided to sell therestaurant and go into the sauce business fulltime. A production facility was establishedand history was made. Today, Beano’s is aglobal brand with sales throughout NorthAmerica, Central America, Europe and Asia.

At this year’s IDDBA we will be launchingtwo new items, Beano’s Submarine Dressingwith Olive Oil and Beano’s SubmarineDressing with Balsamic Vinegar. These twonew products put a slightly different spin toBeano’s Original Submarine Dressing.

In addition, Beano’s produces a wide va-riety of condiments including Original Sub-marine Dressing, Honey Mustard, DeliMustard, Horse Radish Sauce, BuffaloSandwich Sauce, Chicken Wing Sauce, AllAmerican Sandwich Spread, Southwest

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

Beano’s created the deli condiment cate-gory. Our goal was to create incremental im-pulse sales and profits for the Deli

Department. We offer attrac-tive merchandising tools tohelp our retailers promoteBeano’s in their stores. Wehave wire countertop racksthat sit on top of deli coun-ters or on sandwich islands,permanent wood floor racksand shippers with a variety of

headers that are extremely effective in in-creasing sales.

Please stop by our booth to view all ourproducts and have some fun with our Live,Love, Get Sauced Corn Hole Game andenter a raffle to win one of the games. Youcan watch our new television spots andsandwich making instructional videos. Wewill also have a limited supply of “LiveLove, Get Sauced” T-shirts.

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

Learn more about the company by visit-ing booth 2443 or calling at 412-781-1446.You can also learn all about our products atconroyfoods.com. Watch for us onYouTube, Facebook and Twitter!

CONROY FOODS UNVEILS NEW BEANO’S DRESSING FLAVORS

GOURMET NEWS JUNE 2012 www.gourmetnews.com

BUYERS GUIDEBUYERS GUIDE 35

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

American Vintage Wine BiscuitsArtisan crackers with wine or beer as the main ingredient. We are popularwith "foodies" and wine lovers interested in new flavor combinations for theirtaste buds. Our customers tell us the combination of flavors gives thesehandmade morsels an addictive quality. Our crackers were invented by ourchef, determined to create a cracker with flavor and texture to complementany cheese, dip, topping or to be enjoyed on its own. SRP: $5.50-$5.95No. of baked goods offered: 6

American Vintage Wine & Beer Biscuits718-361-1003www.americanvintage.com

Emily’s Chocolate Covered Fortune Cookies Everyone loves a fortune cookie. Now add chocolate, a hint of holiday flavor,fun fortunes to celebrate the season, great packaging and a price point thatmakes this an ideal Christmas gift for oneself, and you have Emily’s ChocolateCovered Fortune Cookies. 2012 Holiday Collection available.SRP: $5.99No. of baked goods offered: 12

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

Dean’s of Scotland Shortbread CookiesDean’s of Scotland is still a family-run business that prides itself on practicingtime-honored traditional home-baking methods. Baking in small batches, atlower temperatures and for longer periods of time than other cookie makersdo, Dean’s creates the delicious and unique "melt in the mouth" sensationit is famous for. Using some of the finest Scottish ingredients available, Dean’sof Scotland makes all-natural shortbread cookies without any preservatives.Dean’s of Scotland shortbread cookies are available in fingers and rounds. SRP: $4.49-$5.99No. of baked goods offered: 2

Brands of Britain LLC800-646-6974www.brandsofbritain.com

CookieZen Bites New from CookieZen LLC, the makers of Cookies & Corks. CookieZen Bites areartisan grab-n-go cookies. These gourmet cookies, being prelaunched for ordersat the Fancy Food Show, come in a 2 ounce package of four cookies. Two flavorsare being offered: Zesty Lemon and Sea Salt Chocolate Oatmeal. Each will be soldin a POP counter-top display that holds 18 units. The cookies have a six monthshelflife and contain no artificial preservatives, flavors or colors. There are no transfats or hydrogenated oils. Visit us at Booth 3132 at the Summer Fancy Food Show.SRP: $2.85No. of baked goods offered: 2 product lines: Cookie & Corks, sweet andsavory cookies packaged for wine pairing, and CookieZen Bites—Artisangrab-n-go cookies.

CookieZen LLC888-499-3677www.cookiesandcorks.com

Apricot Strudel Baked in Munich and rolled in layers (not a single log) for a delicate texture.Simply thaw, eat and enjoy. Available in apple—using tart cold-weather ap-ples from Bavaria—and the new apricot variety. Just thaw, serve and enjoy.Perfect for prepared foods departments or as a unique coffee bar dessert.

Apex Imports209-295-4664www.wolfgangspretzels.com

Gloria’s Gourmet CookiesThese sweet treats shine by using simple, fresh and timeless ingredients,for both our signature sandwich cookies and gluten free almond cookies.Each is a scrumptious confection, from our original lemon raspberry to theaward-winning chocolate orange with raspberry. We use our own blood or-ange-infused oil to bring an extra burst of citrus to these delicate, chocolateycookies, along with other fine ingredients for a naturally good tasting-treat.Enjoy the difference! SRP: $5.50No. of baked goods offered: 4 varieties of sandwich cookies/2 varieties ofcookie bites/6 varieties of gluten free

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

Hye Quality BakerySoft 16-inch cracker bread for foolproof rolled sandwiches and wraps. Withits velvety texture, thinness and flavor, the Hye Roller complements any filling,for a light yet satisfying experience. Unlike tortillas or other flat breads, HyeRollers hold fillings without turning soggy, splitting or cracking. Rollups canbe made fresh and held up to 72 hours (depending on filling). Baked fromnatural ingredients and unbleached flours, with no trans fats or preservatives.Shelf life 8 weeks refrigerated, 6 months frozen, 2 weeks at room tempera-ture. In White and Wheat flavors, with Pesto available for foodservice.SRP: $6.99 to $7.99 for retail pack of three. Packed 36 per case, in retail(12 resealable vacuum-packed bags, three per bag) or foodservice (six bags,six sheets per bag).No. of baked goods offered: Five

Hye Quality Bakery877-445-1778www.hyequalitybakery.com

J&M Cheese StrawsA traditional southern delicacy baked to perfection, combining a light crisptexture and only the finest natural ingredients for the best-tasting cheesestraws you’ll ever find. Available in Original Cheddar, Asiago, Bleu, Jalapeñoand Insanity.SRP: $3.30 (2.5 ounces); $6.40 (6 ounces)

J&M Foods800-264-2278www.jm-foods.com

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

AromaRidge770-421-9600sales@aromaridge.com

Euforia All-Natural Thousand-Layer CakeA gluten free luxury: a Dutch-Indonesian tradition, with an exotic spicy flavorthat is delicate and not too sweet. Great reviews from gluten free blogs! Avail-able in spice, vanilla or lemon, great as a snack or paired with coffee, tea orwine. Also available: cadeau gift boxes, six slices in the flavor of your choice,beautifully packed with organic tea or coffee. Individual one-ounce slices areabout 2¼ inch square; whole cakes arrive boxed for retail sale.SRP: $14 No. of baked goods offered: 3 flavors, 3 formats (individually wrappedslices, whole cake and roulade)

Kartikas’s Kitchen520-305-9289www.euforiaconfections.com/wholesale

GOURMET NEWS JUNE 2012 www.gourmetnews.com

BUYERS GUIDEBUYERS GUIDE36

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

PARTNERS Mia Dolci Gourmet Cookie Crisps Crispy treat, lightly sweet. Partners’ Mia Dolci Gourmet Cookie Crisps satisfythe sweet tooth without the excess calories, added preservatives, or artificialflavors. Choose from four delicious flavors: Chocolate Vanilla Swirl, LightlyLemon, Toasted Hazelnut and Cinnamon Crisp. Mia Dolci cookies are superbalone or paired with your favorite coffee, tea, sorbet, or ice cream. As withall Partners products, Mia Dolci are certified kosher and contain no hydro-genated oils or trans fats. Designed with versatility in mind, Mia Dolci areavailable in 6.5 ounce or 2.0 ounce boxes and can be displayed either ver-tically or horizontally.SRP: $4.99 for a 6.5 ounce boxNo. of baked goods offered: More than 40 SKUs across 5 brands

Partners, a tasteful choice company1-800-632-7477www.partnerscrackers.com

Dolcedolio Handmade Olive Oil BiscottiDolcedolio® Biscotti are handmade in Italy using only the finest all-naturalingredients: whole-wheat flour, sugar, lemon juice and extra-virgin Taggiascaolive oil. The delicate Taggiasca extra-virgin olive oil from western Liguria isperfect for confections, and is the unique ingredient for these round, whole-some and delicious Dolcedolio® biscotti. Perfect for retail displays and giftbaskets.SRP: $9.95 per 6.35 ounce boxNo. of baked goods offered: 2 varieties, Original and Lemon

Po Valley Foods, Corp. (importer)516-801-4688www.povalleyfoods.com

Rubschlager BakingRubschlager Baking offers a delicious line of European-stylespecialty breads, all 100 percent whole grain, which are an excellentsource of fiber. Available in Cocktail Breads, Square Breads, Rye-OlaBreads (100 percent Rye), Toasted Mini Chips, and Dinner Rolls,these dense, hearty breads carry the Whole Grain Council stampand are Kosher OU Pareve. Most loaves are one pound, and mostproducts are available as shippers.SRP: Varies by product categoryNo. of baked goods offered: Approximately 60 SKUs

Rubschlager Baking773-826-1245www.rubschlagerbaking.com

Almond with Cherries Biscotti Coffaro’s Baking Co. is pleased to present its Almond with Cherries Biscotti8 ounce box. These crispy, not-so-sweet treats are crafted using all-naturalingredients, including heart healthy olive oil (instead of butter or other satu-rated fats), flavors and pure vanilla. Almonds, being one of the most nutritiousof all nuts, are naturally low in saturated fat and contain many other protec-tive nutrients. Paired with vitamin rich dark cherries, these delicious authenticItalian biscotti are dairy free, low in sugar, cholesterol, and sodium. Thesewonderful biscotti are in line with Coffaro’s aspirations to offer consumershealthier menu choices. No. of baked goods offered: 7

Coffaro’s Baking Co.800-800-9490www.seattlegourmetfoods.com

Tortuga Caribbean Rum Cake Shipper DisplaysAuthentic and original Tortuga Caribbean Rum Cakes are offered in a free-standing shipper display that holds 60 4-ounce rum cakes or 30 16-ouncecakes. Packed with original golden with walnuts, or choose assorted flavorsincluding coconut, chocolate, key lime, banana and pineapple. A consumerpromotion to win a Caribbean cruise for two is included on the display. Tor-tuga rum cakes are baked in the Caribbean with the finest ingredients, hand-glazed with oak-barrel aged Tortuga Gold Rum and vacuum-sealed to lockin the delicious freshness. Cakes are available in three sizes—4 ounce, 16ounce and 33 ounce—and nine tropical flavors.SRP: $5.99/4-ounce rum cake

Tortuga Rum Cake Co.305-378-6668 or 877-486-7884www.tortugarumcakes.com

Almondina Yogurt Dipped BranTreatsA delicious take on Grandma Dina’s secret Almondina® cookie recipe, our healthyBranTreats® are crispy wafers laced with the invigorating flavor of cinnamon,studded with the rich goodness of roasted almonds and natural sweetness ofplump raisins. These Cookies for Breakfast™ now come dipped in our smoothdelicately sweet yogurt confection and offer an all-natural, guilt-free indulgence.Grandma Dina would be proud. Product introduced April 2012, will be shown asa New Product at IDDBA (booth 5349) and Summer Fancy Food (booth 1916).SRP: $4.99 per 4.75 ounce box No. of baked goods offered: 11

Almondina800-736-8779 www.almondina.com

BISCOTTEA Blueberry Tea ShortbreadWe bake BISCOTTEA Blueberry Tea Shortbread with actual Organic White Teaand Organic Blueberry Juice for a delicious flavor experience in each butterysquare of buttery Biscottea Shortbread. The white tea from China’s Fujianprovince is caffeine-free and high in antioxidants. All our BISCOTTEA Shortbreadvarieties are elegantly packaged: Single Serve (.7 oz.) is perfect for tea and coffeecounters and for gift baskets, Grab & Go Two packs (1.4 oz.), Retail Packs of 8squares of shortbread (5.6 oz.) for the cookie aisle. We also offer BISCOTTEAshortbread in an elegant 24 cookie assortment with all our six tea-baked short-breads for year round gifting.SRP: $4.99 per 5.6 ounce retail pack. Also available: single pack ($0.79) grab-and-go two-packs ($1.49) and 24-pc gift assortment ($19.99).No. of baked goods offered: 6 in tea line: Earl Grey, Chai, Mint, Blueberry, AfricanRooibos and Traditional Tea Time. Also available: Biscoffee.

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

Kuchenmeister Cranberry StollenKuchenmeister’s Stollen collection, imported from Germany, creates a holidayfeast. Featuring Kuchenmeister’s Cranberry Stollen Gift Box. Each attractive, tra-ditional loaf bursts with rich, fresh taste. For more than 125 years, Kuchenmeisterhas taken pride in its original recipes and special baking process. Since theStollen are baked in tins, the raisins do not burn. Collection includes five Stollenloaves, wrapped in clear, see-through packaging: Butter Almond, Marzipan, Cran-berry, Christstollen and Small Marzipan. Six Stollen selections come in stunninggift boxes: Rum, Black Forest, Marzipan, Christollen, Small Marzipan and Cran-berry. Legendary Kuchenmeister sets the bar for remarkable Stollen excellence.See it at the Summer Fancy Food Show, booth 2107.SRP: $9.99- $ 13.99No. of baked goods offered: 11

Kuchenmeister Stollen (imported by Carl Brandt Inc.)800-275-4326 or 203-256-8133www.carlbrandt.com

French Almond CakesElegant, little cakes with the rich and nutty taste of sweet almond. Soft and moistwith crisp edges- these are made with the finest quality, all natural ingredients. SRP: $17 for a box of 20No. of baked goods offered: 5 products (many different variety packs)

Donsuemor888-420-4441www.donsuemor.com

Fancypants Crunch! Cookies Brand new at the Summer Fancy Food Show: 100 percent natural, nut-free cook-ies in five flavors: chocolate chip, double chocolate, brown sugar oatmeal, vanillasugar and gingersnap. Baked to a light, crunchy texture, and finished with a dashof salt, each cookie creates an addictive experience. Packed in 100 percent re-cycled plastic containers. At only 50 calories per cookie, Crunch! cookies are anaffordable indulgence in more ways than one.SRP: $4.99 per dozenNo. of baked goods offered: 5 lines, including Iced (nut-free) and Hand-Deco-rated

Fancypants Baking Co.508-660-1140www.fancypantsbakery.com

GOURMET NEWS JUNE 2012 BUYERS GUIDE 37

BUYERS GUIDEB A K E D G O O D S

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

HomeFree Vanilla Mini Cookies Delicious, healthy cookies for everyone, including people with special dietaryneeds: gluten free, 70 percent organic and also free of peanuts, tree nuts, eggand dairy. Whole grain, low-sodium, Non-GMO Project Verified, with low glycemicvanilla. Winner of multiple awards: Food & Beverage Product Innovations 2012Award, National Restaurant Association (NRA), Favorite Allergy Friendly Sweets—About.com Reader’s Choice Awards 2012; Best Snack—Shape Magazine 2011and Finalist, Best New Food—Natural Products Expo East 2011. Beloved by kids.SRP: $1.39 per unit. Single serve (0.95 oz) available in 10-pack POS and 100-pack. Also available bulk wrapped and in 5 ounce retail box.No. of baked goods offered: 15

HomeFree®

800-552-7172www.homefreetreats.com

Layers Above Smith Island Multi-Layer CakeNo one is quite sure where the “Smith Island cake” came from, and how itcame to be so unusual. But somewhere beneath those dreamy, delicate lay-ers of spongy yellow cake and fantastical layers of chocolate fudge icing,you will find the answer. Known as “frosting with the cake,” this unique cakeis available in a wide range of flavors including red velvet, raspberry truffle,coconut, peanut butter, and seasonal flavors. Sizes include a traditional 9inch cake size (2 per case) and a unique “mini” 3 inch version great for ashared table dessert (6 per case).SRP: Wholesale Pricing: 9 inch cake- $44; 3 inch cake (pack of 4)- $48No. of baked goods offered: 7 gourmet dessert product lines

Layers Above (Specialty Cakes and Desserts of theOriginal Smith Island Cake Co.)410-213-7770www.layersabove.com

Queen City Cookies Rosemary Sesame Shortbread Pachyderm Packs

Designed for adults to share and savor, elephant-shaped Rosemary SesameShortbread Sensations (sofi Silver finalist) invigorate every party. Perfect withwine and cheese, these all natural buttery-rich bites are studded with rosemary,sesame and sunflower seeds. Other flavors are Chocolate Chipotle, BlueberryMaple, Buttery Bliss Shortbread. Each package contains an uplifting quote andhumorous suggestion that eating elephant cookies with wild delight is believedto increase luck, happiness and prosperity. Noting, since results vary based onconsumption, to Eat. Smile. Repeat. Launching soon: Classic Schnecken, BaconSchnecken, and Apricot Schnecken ($13 per 1 pound loaf).SRP: $7 per 6.5 ounce recloseable bagNo. of baked goods offered: 13 SKUs, including Pachyderm Packs and Schnecken

Queen City Cookies513-591-0022www.queencitycookies.com

Traou Mad Brittany CookiesIn the ancient Breton language of northern France, Traou Mad means “goodthings” and anyone who tastes these would agree. Made with only the freshestand finest flour, eggs, and sugar and without added preservatives or chemicals,Traou Mad Brittany Cookies are a delicious treat for children and adults alike.Housed in beautiful blue or red vintage tins decorated with paintings of Bretonvillage life, the cookies are a perfect gift or to enjoy at home.SRP: $14.50 per 7 ounce tinNo. of baked goods offered: 6

The French Farm713-660-0577www.thefrenchfarm.com

Moondance Baking Holly Baking Cookie BrittleLocated in the heart of Sonoma County, Moon Dance Baking, Inc. offers a pre-mium line of Biscotti and Cookies made with the finest all-natural ingredients.Our top seller is Holly Baking Cookie Brittle, a deliciously crisp, buttery, andcrunchy cookie with an irresistible melt-in-your mouth texture. Six flavors: Orig-inal Butter Rich, Sweet Ginger, Chocolate Peppermint, Chocolate Toffee, Espressoand Hazelnut Chocolate Chip. Try our new line of Holly Baking Chocolate ChipCookies as well as Butter Cookies and Sugar Cookies, and Viva Sonoma Biscotti. SRP: $3.99-$4.99No. of baked goods offered: 23 product lines. Specialty, grocery and gift pack-aging available.

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

GOURMET NEWS JUNE 2012 BUYERS GUIDE38

BUYERS GUIDEB A K E D G O O D S

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

Potter's CrackersMountains of local onions are chopped and roasted to give Potter's CaramelizedOnion Crackers their rich flavor. Pair this aromatic organic artisan cracker witha soft rind earthy cheese and you're in heaven! Comes in a 5-ounce package incases of 24 (may mix flavors). Potter's offers nine year- round flavors and threeto five seasonal varieties. The current selection of flavors can always be foundon their website. No. of baked goods offered: 9 year-round flavors, three to five seasonal varieties

Potter's Crackers608-663-5005/For wholesale inquiries, please call Midwest Roots, 312-543-3466www.potterscrackers.com

Pierre Biscuiterie French Butter Cookies with CoconutIn the French countryside of Normandy, Pierre has been making traditional cook-ies since the nineteenth century. Pierre Biscuiterie continues that legacy of sim-plicity, naturalness and pleasure. Our selection of all-natural cookies is amongthe most refined daily treats. Bite into a Pierre Biscuiterie coconut cookie andenjoy the tropical freshness of shredded coconut, combined with the traditionalflavor of butter and fresh cream. Available in five other flavors: Butter, MixedBerries, Lemon & Almond, Milk Chocolate and Dark Chocolate.SRP: $3.99

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

Papa Ben’s MandelbrotAn Eastern European delicacy headed to retailers near you! Ben Lesser has en-riched the family tradition with five unique flavors to tantalize every palate: Orig-inal Family Recipe, Lemon Blueberry with Poppy Seeds, Minty Dark Chocolate,Chocolate Espresso Bean and Spicy Chipotle with Ginger and Dark Chocolate.These delicious anytime cookies use simple, fresh and natural ingredients, andare bursting with mouth-watering flavor. PBK’s bakery is KSA certified and cer-tified Pareve. Each package is 8 oz. (227g), 2-1/4 x 4 3/4 x 8 ¼.SRP: $6.99 per 8No. of baked goods offered: 5 SKUs

Papa Ben’s Kitchen888-233-1072www.PapaBensKitchen.com

Lemonade Cookies from Sara SnackerA deliciously sweet and tart all-natural cookie, baked with real lemonade in eachbite. A summertime favorite is now a year-round staple. These refreshing treatsare available in 7.2-oz. bags. Certified Kosher.SRP: $4.99No. of baked goods offered: Five flavors are available: Lemonade, S’mores,Vanilla Milkshake and Chip’n’Etzel[TM], the original Potato Chip and PretzelCookie, in Milk or Dark Chocolate.

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

Sweet Potato CrackersFive flavors available: Original, Rosemary, Cracked Black Pepper, Chipotle,Gluten free Cracked Black Pepper. Each flavor comes in cute craft-styleboxes containing 5 oz. of crackers. Hand-made in small batches with realNorth Carolina sweet potatoes, these are the only all-natural, baked sweetpotato crackers on the market!SRP: $5.99 per unitNo. of baked goods offered: 5

Polka Dot Bake Shop/Millchap Bakery704-527-0005www.millchap.com

Tentazioni HoneyThis high quality Acacia honey is produced in Acqualagna, located in the Ital-ian region of Marche. The beautiful silky tone of Tentazioni Honey is perfectfor drizzling on toast points, desserts, in hot tea, or any culinary creationwhich calls for an essence of flavored honey. Available in White Truffle,Lemon, Bilberry (deep purple honey made from fruit similar to a full-flavoredblueberry), Blackberry and Hazelnut. 3.5 oz glass jars.SRP in U.S.: $4.50No. of European products offered: 5

House of Caviar and Fine Foods877-462-0533www.houseofcaviarandfinefoods.com

GOURMET NEWS JUNE 2012 www.gourmetnews.com

BUYERS GUIDEBUYERS GUIDE40

F O O D S F R O M E U R O P EThis listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

CASATO BERTONI Balsamic Vinegar from ModenaCasato Bertoni produces one of the finest balsamic vinegars from Modena.The attic of Acetaia Bertoni is home to 1,500 barrels of high-quality woods:oak, chestnut, cherry, ash, mulberry, locust and juniper. This precious col-lection yields aromas and flavors during aging which make Acetaia delCasato Bertoni unique and inimitable. Bertoni Balsamic Vinegar  IGP is avail-able in 250 ml bottles, in a variety of ages.SRP: $10.95 (aged 1 year); $14.95 (aged 2 yrs); $19.95 (aged 4 years);$29.95 (aged 6-8yrs)

Acetaia del Casato Bertoni Imported by Po Valley Foods Corp.516-801-4688 www.povalleyfoods.com

Prosciutto di Parma®

Natural from the start. Prosciutto di Parma is free of additives, cured only withthe help of air and sea salt. Though natural production methods are exactly whatcontemporary customers want, this is not a new idea. In fact, all Parma Ham®

has been produced with the same painstaking care since Roman times. By law,this ham can be cured only in the countryside near Parma, Italy. Specially bredpigs must be born and raised, according to strict guidelines on approved farmsin northern and central Italy. Their diet of cereals, grains and whey from Parmi-giano Reggiano production, contributes to the full-bodied, complex flavor. Atcuring facilities that dot the countryside, highly experienced “salt masters” applyjust the right amount of sea salt to produce the desired savory-sweet profile. Acuring period of at least 400 days ensures that customers will be rewarded withperfectly cured Parma Ham every time. The Consorzio del Prosciutto di Parmaguarantees the authenticity of every ham bearing the five point Ducal crown.Marks on the pork legs indicating origin, processor’s identification and the datethat curing began provide visual evidence of a quality-control and traceabilitysystem that is entirely transparent. Available from many fine distributors

Consorzio de Prosciutto di ParmaParmaHam@lewis-neale.com (U.S. Information Office)

Guido Castagna 100g Chocolate BarGuido Castagna’s “Atelier del Cioccolato” was started in Giaveno in 2002.This skilled craftsman from Turin has innovated traditional Piedmontesechocolate, combining basic ingredients with originality and adding a personalartistic touch. The Atelier uses only the best cocoas from around the worldand the Piedmont Hazelnut I.G.P., “Signora Tonda Gentile.” Toasting, refiningand conching are parts of a production process aimed at enhancing the nat-ural basic raw materials and at obtaining very high quality handmade prod-ucts. In 2004 the Atelier was awarded “Eccelenza Artigiana RegionePiemonte” and the prestigious Slow Food “Maestro del Gusto” qualification. SRP in U.S.: $ 7.99No. of European products offered: Approximately 200

Viola Imports 847-690-0790www.violaimports.com

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

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

Wolfgang’s Bavarian PretzelThe original Munich Oktoberfest Pretzel, now available in the United States.Fully baked in Munich by Bavarian master bakers, using the finest naturalingredients and a recipe that is more than 1,000 years old. No additionalbaking required. Available in three sizes: 3 oz. (boxes of 100), 5 oz. (boxes of50) and our popular giant10 oz. (boxes of 25). Now available for easy onlinepurchase! SRP: Bars and restaurants: 3 oz. $ 3.00/5 oz. $ 4.50/10 oz. $ 8.00; bakeriesand grocery: 3 oz. $1.95/5 oz. $ 2.75/10 oz. $ 4.95

Apex Imports209-295-4664www.wolfgangspretzels.com

Fior Fiore Extra Virgin Olive OilBy carefully selecting first cold pressed extra virgin olive oils, we have createdan extra virgin olive oil which is typical of great oils bottled fresh at the mill.Because it’s unfiltered, the tiny bits of olive pulp which “cloud” the oil give ita unique flavor profile like traditional homemade olive oil. Tastes like “olivejuice,” its rustic and pulpy profile creates an unrivalled fresh and fruity taste.Initially tasting almost sweet and buttery, it leaves a fruity and peppery sen-sation as an aftertaste. At its very best in the first few months (December-April), its full flavor allows it to be enjoyed every day of the year—a trulyunique condiment.SRP: $14.99No. of European products offered: 90

Fine Italian Food630-904-0002www.fineitalianfood.com

Vermeer®, A Dutch MasterpieceJana Foods is proud to import Vermeer, named World Champion at the pres-tigious World Championship Cheese Contest 2012 in Madison, Wis. Producedby Royal Friesland Campina, Holland's leading dairy cooperative, Vermeer isa mature cheese with a full-bodied taste, but with less fat, salt and choles-terol compared to the average medium-aged gouda. It is aged naturally for22 weeks to achieve the best possible taste.SRP: $15/lb.

Jana Foods201-866-5001 www.janafoods.com

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

Lettieri & Co415-657-3392www.lettieri.com

MarDona Foods Balsamic GlazeMade from a Balsamic Condimenti imported from Modena, Italy. We takethis naturally sweet balsamic and reduce it to a concentrated thickness,and add xanthan gum to keep the product firm. Perfect over cheese,meats, poultry, salads and so much more. It is also a perfect topping fora vanilla ice cream dessert. Eight flavors: Peach, Cherry, Red Apple, Fig,Raspberry, Black Truffle, Original and White. Packed 6 per case, $5.00per unit wholesale price.SRP: $9.99 per 8 oz. squeeze bottle No. of European products offered: 49

MarDona Specialty Foods855-OIL SPRAY (645-7772)www.mardonaspecialtyfoods.com

GOURMET NEWS JUNE 2012 www.gourmetnews.com

BUYERS GUIDEBUYERS GUIDE 41

F O O D S F R O M E U R O P EThis listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.

Micro Minis from Carl BrandtThe latest imported snack, from Hagen, Germany, sets a tasty standard of excel-lence. A unique version of the company's popular, full-size Zwieback, twice-bakedrectangular toasts, favored by all generations for the past 100 years. Tipped withdelicious sesame clusters, chocolate or shredded almonds, the 3 tiny varietiesare like other favored snacks. You can’t eat just one—got to have another! Theyare nestled in a distinctive, round 2.8 oz. cup-shaped container with a see-throughside window that displays the appealing, slightly sweet Micro Minis.SRP: $ 3.99

Carl Brandt (importers Carl Brandt Inc.)800-275-4326www.carlbrandt.com

Greek Herbal Teas, Cat Cora’s Kitchen by GaeaThese herbal teas are all made with the highest quality of Greek red saffron: apure and precious spice that enhances flavor and has medicinal qualities includ-ing anticarcinogenic, mutagenic and antioxidant-like properties. Enjoy hot orcold, in 5 flavors: Cinnamon, Clove and Saffron; Honey, Orange and Saffron; Mint,Lemongrass and Saffron; Ginger, Liquorice and Saffron; and Rosemary, Thymeand Saffron. Gaea's extensive range of Greek specialties includes olive oils (12different kinds), olives (22 kinds), tapenades (7 kinds), cooking sauces (7 kinds),vinegars (4 kinds), sundried tomatoes and roasted red peppers. SRP: $6.99 per box of 10 tea bagsNo. of European products offered: Approximately 55-60 across entire line

Cat Cora’s Kitchen by Gaea 973-338-0300 (Liberty Richter)www.catcora.com

L’Epicurien Jams and SpreadsFor 3 decades, master artisan Bernard Le Gulvout’s company L’Epicurien hascombined traditional cooking techniques with the highest quality ingredients toproduce an award-winning line of jams and fruit preserves. Using fruit ripenedbeneath the Provence sun, the L’Epicurien jams are made by hand in smallbatches. Perfect as a part of a gourmet brunch or workday breakfast, L’Epicurienfruit jams will seduce you from the first delicious bite. L’Epicurien’s newest ad-dition is the savory Espelette chili pepper, which is delicious paired with chevreand a crusty baguette. SRP: $7.30 per 4.4 oz. glass jarNo. of European products offered: More than 100

The French Farm713-660-0577www.thefrenchfarm.com

‘Barra Gallega’ Traditional Galician BreadFrom the ovens of a baker in Galicia, this legendary bread has a thin, cracklycrust with a sweet interior that is light and airy. The Galician barra is so easy toenjoy. Just pop this partially baked bread into an oven preheated to 400°F, andbake for 10 minutes. In no time at all, the wonderful aroma of fresh baked breadfrom Spain will fill your kitchen. Perfect to dip in olive oil or to slice and fill withjamón and Manchego, for the perfect bocadillo sandwich. Arrives from Spainfrozen and we ship directly to you. Comes in 2.5 lb. bag with 4 loaves.SRP: $15.50No. of European products offered: 900

La Tienda—The Best of Spain888-331-4362www.latienda.com

Crudo Extra Virgin Olive OilThe Schiralli family began producing extra virgin olive oil in 1922. The presentowner’s grandfather started a small family production in the foothills near Bariin Puglia. More than 8,000 olive trees are spread over 20 hectares. Adhering tothe ancient tradition of respecting the land and all it has to offer, Crudo oil isgrown, harvested and pressed on site using the continuous cycle productionmethod. This process minimizes oxidation and produces an oil rich in polyphe-nols. Mono cultivar Ogliarola olives. Bright yellow green in color. Tastes of greenolives, fresh almonds and artichokes. Oil has a delicate sweetness and fruity af-tertaste. Drizzle on salads, steamed vegetables or grilled fish.SRP: $15.99 (250 ml)/$32.00 (750 ml)No. of European products offered: 250 SKUs

Manicaretti Italian Food Importers800-799-9830/510-7402020www.manicaretti.com

Rigoni di Asiago Chestnut HoneyGathered in mid-summer and amber in color, this variety is liquid and aromaticwith a slightly bitter aftertaste. It is rich in minerals and oligoelements and is agreat accompaniment to yogurt, cake with cream and cheese. In five flavors:Acacia, Chestnut, Forest, Wildflowers and Orange.SRP: $7.99No. of European products offered: 5 honeys, Nocciolata and the Fiordifruttaline of jams

Rigoni di Asiago 305-470-7583 www.rigonidiasiago.com

Farro Pasta by The Scrumptious PantryFarro pasta is made of semolato, including about 90 percent of the grain, keepingthe good things: bran (fibers), germ (antioxidants, vitamin E & B, minerals, pro-teins) and the outer layer of the endosperm (proteins, fats, minerals, vitamins,enzymes). This pasta is easier to digest than other pastas, contains more nutri-ents, and the delicate taste supports all sauces. The pasta is extruded througha bronze die and dried at low temperatures, ensuring that the surface is rougherthan industrial pastas, allowing the sauce to better embrace the pasta for thatperfect bite! Each order includes 2 1-lb. bags.SRP: $15.48 No. of European products offered: Line includes 13 SKUs, of which 2 are farroshapes

The Scrumptious Pantry 301-979-9751 www.scrumptiouspantry.com

Mitica® Tortas de Aceite de Almendra MarconaTortas were introduced to Sevilla in the 8th century with the Moorish invasion ofAndalucia. We have been searching for quite a while for the perfect tortas, andwe finally found them! Five sisters make each torta by hand and even make thesugar crystals which adorn the sweets. These have crushed Marcona almondson top and are absolutely outstanding.SRP: $6.99No. of European products offered: More than 250

Forever Cheese718-777-0772www.forevercheese.com

Pistuccia Pistachio CreamA delicious spreadable pistachio cream produced in Bronte, Italy. Perfect forbreakfast on a slice of bread or as a snack on crackers. The pistachio flavor issubtle, sublime and a great source of protein as well as Vitamin E, calcium, phos-phorus, potassium, magnesium and zinc. Made from 100 percent Bronte DOP-certified pistachio that naturally are a verdant green color, have a highconcentration of vitamins and protein, and a rich, nutty flavor and aroma thanksto the mineral-rich volcanic soil and Sicilian sun and air. Kids especially love it!A U.S. Zanni Foods exclusive, available through UNFI. SRP: $8.99No. of European products offered: 3—Pistuccia Pistachio Cream, PestuccioPesto and Baci d'Amore White Chocolate Hazelnut Crunch Spread.

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

Choc & NutBest New Vegan Product Award at Natural Products Expo West 2012. Choc &Nut is a traditional USDA organic and vegan hazelnut-cashew-cocoa spread. Itis palm oil free, dairy free and lecithin free. It contains twice the amount of nutscompared to most other brands, high quality cocoa and vanilla. The processrelies on carefully selected and wholesome ingredients. SRP: Generally between $8 and $9

NOISERAIE Productions, imported and distributed by Crossings French Food508-755-5860www.crossingsfrenchfood.com /www.chocandnut.com

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Blue Crab Bay Co. offers a variety of coastal-inspired products, including nut snacks, beverage mixers, seasonings, soups,

condiments, dip kits, and now Blue Crab Stoneware.

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

Marley Coffee is available in two Jamaica Blue Mountain Ground Coffeeroasts, six varieties of certified USDA Organic Ground Coffee, plus WholeBean and Single-Serve Pods. Adheres to Rastafari standards of ITAL for allthings Pure, True and Vital. Supports the Kicks for Cause Foundation withlocal giving programs available.

Marley Coffee323-556-0746 sales@marleycoffee.com marleycoffee.com

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

Viola Imports, Inc.847-690-0790 www.violaimports.com

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

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

At The Invisible Chef, we pride ourselves on using the finestall natural ingredients in every mix we make. We offer flavorcombinations that include classic standbys everyone loves, as wellas unique offerings for the sophisticated inner chef in all of us!Featured above, the Coffee & Tea Cakes Chocolate Collection.

e Invisible Chef800-456-7115 contactus@theinvisiblechef.com

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

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

American Vintage Wine Biscuits are cracker snacks made withwine and pepper. The striking flavor combinations and eye-catchingartwork of framed grapes create customer interest and add rich colorto any counter display or gift basket. Contains no preservatives or cholesterol.

American Vintage Wine Biscuits718-361-1003 www.americanvintage.com

American Vintage is thrilled to present our NEW BEER BISCUITS,handmade with real American beer. 3 FLAVORS: Smoky Chipotle, Lime& Beer – Mild; Smoky Chipotle, Lime & Beer – Hot Hot Hot; and Pizza &Beer. No preservatives, no cholesterol and no trans fat. Free consumer sam-ples are included with each retailer’s order.

American Vintage 718-361-1003

Our products carry the distinctive palette of premium tastes and flavors,coupled with a sense of uniqueness that infused throughout our productline. Mediterranean Gourmet’s sumptuously rich and lavish products continue to please our customers everyday.

Mediterranean Gourmet703-880-4236 info@mediterranean-gourmet.net

Private Spring Water…Bottle your business with style, elegance, and sophistication. Unmatched Client Services. State-Of-e-Art Comprehensive Design Solutions. Customized Label Packages & Programs. We are an environmentally conscious, company with a big cause. Our sustain-able practices significantly reduce our carbon footprint. Be a part of the solution…. “Responsible Hospitality.”

Private Spring Water877-664-1500 www.PrivateSpringWater.com

Rubschlager Cocktail Breads are the signature item in the Rubschlager line ofEuropean-style specialty breads. Now available in four varieties: Sourdough,Whole Grain, Pumpernickel, and Rye, there is truly a flavor to please everyone.For hors d’oeuvres, snacks, mini-sandwiches, treats for the kids—just their size—Rubschlager Cocktail Breads are the answer. All are made with 100% whole grain,all are Kosher, OU Pareve, and all bear the Whole Grain Council stamp.

Rubschlager Baking Corportaion773-826-1245 www.rubschlagerbaking.com

Pacific Resources is an exclusive importer of quality New Zealandproducts —including the documented “Healing Honey” Manuka, a

range of pure floral honeys and a perfect Sea Salt from N.Z.'s cleanoceans. Improve your health while enjoying excellent flavors, from thecountry that is the healthy breadbasket for the world.

Pacific Resources International805-684-0624 www.shoppri.com

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Our exclusive line of exotic fruit toppings make a thoughtful gi—they are gluten free, all-natural and made with fair trade ingredients.ey are delicious as dessert toppings, spreads, a base for marinades,or in baking your favorite pastry or cake. We can package the trio inan eco-friendly box.

FairHarvest, LLC888-543-4738 www.fairharvestfoods.com

All Natural. Elegant. Truly Delicious.

Dilettante800-800-9076 www.dilettante.com

What do you get when you add sprouted ingredients to a tortilla chip? AWay Better Snack! Simply Sunny Multi-Grain, Unbeatable Blues, Sweet Po-tato, Black Bean, Sweet Chili and No Salt. * Certified Gluten Free * NonGMO * Vegan * Certified Kosher * Whole Grains * Low Sodium * No TransFats, Artificial Colors Flavors, Preservatives

Way Better Snacks631-761-6950 www.gowaybetter.com

Gourmet Sea Salts. Over 180 sea salts from around the globe, the largestselection from a single source. Plus our unique Sea Salt Collectionsampler sets, pepper, peppercorns and pepper spice blends – new tastes,flavors and aromas abound. 4 oz and 8 oz jars, 12 per case.

e Spice Lab954-275-4478 sales@thespicelab.com

With the summer months approaching, now is a great time to try Fever-Tree premium all-natural cocktail mixers. Artisan crafted with the bestingredients sourced from around the world, Fever-Tree enhances theenjoyment of the finest spirits.

Brands of Britain, LLC800-646-6965 www.brandsoritain.com

New from Fire Dancer — Seasoning & Rub! You love our InternationalAward Winning Nuts, now try our spices. Flavor in first bite.

Sweet Heat and great taste are the core of our secret recipe. Spice upmeats, veggies and even popcorn! All Natural & Gluten Free.

Please come visit us at Booth 5026 in D.C. Ford’s Gourmet Foods

919-833-7647 www.BoneSuckin.com

Create magic in your kitchen! Enhance the natural flavor of meat,fish, poultry, vegetables, pasta, salads and stews. ese sauces canbe used for broiling, grilling, marinating, roasting and baking.Add zest, spice, flavor and taste to almost any food.

Carolyn Saucier510-336-9403 www.carolynsaucier.com

Aloha Shoyu's soy sauce in 6-24 oz. bottles are great for trial sizes, giftbaskets and tabletop or prepared foods use. Three flavors: the sweet,subtle Regular, which built our company and our customers still askfor; Lower Sodium with a softer taste; and Aloha Gold, for bold flavorwith low sodium and no MSG.

Aloha Shoyu808-456-4519 www.alohashoyu.com

Sticky Finger Bakeries Scone mixes let customers experience a classic treatthat is always guaranteed to come out tasting great! Our fresh, all-naturalscone mixes enables you to treat your customers to gourmet flavors throughthe most convenient method available. And now Sticky Fingers is intro-ducing two new flavors, Strawberry and Raspberry White Chocolate.

Sticky Fingers Bakeries800-458-5826 www.stickyfingersbakeries.com

Sierra Soups are vegetarian, vegan, gluten-free mixes, complete withvegetables and spices in every package. ese treasured recipes arehearty and large enough to serve a whole family as a complete meal,and even have leovers. e most difficult step is to sauté an onion,and sometimes not even that.

Sierra Soups, Inc.559-299-3052 www.sierrasoups.com

Bacon Bleu CheeseCheeseball & Appetizer Mix

e latest flavor innovation from Wind & Willow. With more than60 mouthwatering products, Wind & Willow is the perfect choice forevery taste and every occasion.

Wind & Willow888-427-3235 www.windandwillow.com

#1 BBQ Sauce – 1st Place Winner Battle of Sauces & Best in Sales#1 Newsweek Magazine! A+ Health Magazine. Western North

Carolina tomato based sauce sweetened with honey & molasses. Best seller in specialty stores, health food stores, grocery stores &

restaurants. All Natural, Gluten Free & Certified Kosher.Please come visit us at Booth 5026 in D.C.

Ford’s Gourmet Foods919-833-7647 www.BoneSuckin.com

GOURMET NEWS JUNE 2012 www.gourmetnews.com

SMORGASBORDSMORGASBORD44

Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN 1052-4630) ispublished monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ 85715; 520-721-1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contribu-tors are responsible for proper release of proprietary classified information. ©2012 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part, withoutwritten permission of the publisher, is expressly prohibited. Back issues, when available, cost $7 each withinthe past 12 months, $12 each prior to the past 12 months.

Back orders must be paid in advance either by check or charged to American Express, Visa, or Master Card.Gourmet News is distributed without charge in North America to qualified professionals in the retail anddistribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to theU.S. and Canada. All foreign subscriptions cost $150 annually to cover air delivery. All payments must bemade in U.S. funds and drawn on a U.S. bank. For subscriber services, including subscription information,call 520-721-1300.POSTMASTER: Send address changes to Gourmet News, 1877 North Kolb Road, Tucson, AZ 85715.

CLASSIFIEDSCLASSIFIEDS

CALENDARJune 8-10Coffee Fest Chicagowww.coffeefest.com

June 10-12International Dairy, Deli & Bakery Assn. New Orleans, www.iddba.org

June 17-19Summer Fancy Food ShowWashington D.C., www.specialtyfood.com

July 11-18Atlanta International Gift & Home Furnishings MarketAtlanta, GA, www.americasmart.com

August 1-4American Cheese Society ConferenceRaleigh, NC, www.cheesesociety.org

August 19-22The Gourmet Housewares Show at NYIGFwww.nyigf.com

ADVERTISER INDEXAbdallah Candies** 2 www.abdallahcandies.com 800-348-7328

Aloha Shoyu 22 www.alohashoyu.com 808-682-2820

Amella 18 www.amellacaramels.com 800-205-0080

American Vintage Wine Biscuits 22 www.americanvintage.com 718-361-1003

Arnabal International* 5 www.arnabal.com 949-861-8820

Ashman Manufacturing* 6 www.ashmanco.com 800-641-9924

Bakery on Main 20 www.bakeryonmain.com 860-895-6619

Bakto Flavors 22 www.baktoflavors.com 732-626-5677

Bear Foods* 11 www.bearfoodsinternational.com 206-281-7777

Bellindora Vinegars* 3 www.bellindora.com 209-334-5544

Bemka 8 www.houseofcaviarandfinefoods.com 954-462-0533

Boyajian* 12 www.boyajianinc.com 800-965-0685

Brands of Britain 22 www.brandsofbritain.com 800-646-6974

Carolyn Saucier* 5 www.carolynsaucier.com 510-336-9403

Conroy Foods* 5 www.conroyfoods.com 800-317-8316

CookieZen 7 www.cookiesandcorks.com 888-499-3677

Crunchies 21 www.crunchiesfood.com 888-997-1866

Fair Harvest 20 www.fairharvestfoods.com 888-543-4738

Fine Italian Food* 5 www.fineitalianfood.com 630-904-0002

Ford's Foods 22 www.fordsfoods.com 919-833-7647

Formaggio 6 www.formaggio.com 845-436-7464

The French Farm* 10 www.thefrenchfarm.com 713-660-0577

Gourmet du Village* 9 www.gourmetduvillage.com 800-668-2314

Grapevine Trading* 7 www.grapevinetrading.com 800-469-6478

Grand-Place U.S. 16 www.grandplacechocolate.com 508-529-6044

Hammonds Candies** 3 www.hammondscandies.com 888-226-3999

Harvest Fresh Farm* 3 www.harvestfreshfarm.com 870-251-1060

Hye Quality Bakery 2 www.hyequalitybakery.com 877-445-1778

The Invisible Chef 7 www.theinvisiblechef.com 800-456-7115

Java Frost 4 www.javafrost.com 800-676-3661

Jelly Belly 3 www.jellybelly.com 800-323-9380

Kidsmania** 4 www.candynovelties.com 562-946-8802

Low Country Produce* 7 www.lowcountryproduce.com 800-935-2792

Mariah's Chow Chow Relish* 10 www.mariahsrelish.net 203-701-0983

Marley Coffee 7, 22 www.marleycoffee.com 543-841-5783

Mediterranean Gourmet* 12 www.mediterraneangourmet.net 703-880-4236

Middleton Organic Foods* 11 www.middletonorganics.com 509-727-8221

Nunes Farms 20 www.nunesfarmswholesale.com 209-862-3033

Pacific Resources Int'l. 8 www.shoppri.com 805-684-0624

Peanut Shop of Williamsburg* 12 www.thepeanutshop.com 800-831-1828

Po Valley Foods 2 www.povalleyfoods.com 516-801-6488

Private Spring Waters 10 www.privatespringwater.com 877-664-1500

Queen Bee Gardens 17 www.queenbeegardens.com 800-225-7553

Rabbit Creek 9 www.rabbitcreekgourmet.com 800-837-3073

Robert Rothschild Farms 24 www.robertrothschildfarms.com 800-356-8933

The Rogers Collection* 4 www.therogerscollection.com 207-828-2000

San Francisco Herb 23 www.herbspicetea.com 800-227-2830

Sarabeth's Kitchen 5 www.sarabeth.com 800-773-7378

Seattle Gourmet 22 www.seattlegourmetfoods.com 800-800-9706

Sensational Sweets 17 www.sensationalsweets.com 570-524-4361

Sierra Soup Co. 7 www.sierrasoups.com 800-397-6887

SPI Westport 20 www.alodrink.com 650-616-7777

The Spice Lab* 6 www.thespicelab.com 954-275-4478

Sticky Fingers Bakery 22 www.stickyfingersbakeries.com 800-458-5826

Stonewall Kitchen* 12 www.stonewallkitchen.com 888-326-5678

Tao of Tea 10 www.taooftea.com 503-736-0198

Tortuga Imports 8 www.tortugarumcakes.com 877-486-7884

Vanns 8 www.vannsspices.com 800-583-1693

Victorious Solutions* 4 www.VeriPeriUSA.com 888-688-4781

Viola Imports* 8 www.violaimports.com 847-690-0798

Way Better Snacks 7, 22 www.gowaybetter.com 631-761-6950

Wild Forest* 9 www.truffleoilsandmore.com 866-871-7208

Wind & Willow 9 www.windandwillow.com 888-427-3235

* Featured in Condiments supplement

** Featured in Sweets & Treats special section

ADVERTISER PAGE WEBSITE PHONE CALENDAR

PEOPLE WATCHLa Terra Fina® announces new marketing and sales team leadersLa Terra Fina’s new General Manager and Chief

Operating Officer, Tim Ramsey, has aggressive plansto grow the company in 2012. John Harrington is thenew Director of Marketing. The new Directors of Salespositions have been filled by Cindy Hess, East; andSteve Ihme, West.

Harrington is charged with managing the portfolio ofLa Terra Fina branded products. In this leadership role,he will develop, implement and manage annual strate-gic, financial and marketing brand plans as well as takean active role in new product launches. Most recently,Harrington served as Director of Marketing at SafewayInc., in Pleasanton, Calif. In this post, he was responsiblefor the Shopper Marketing strategic planning and brandactivation for Safeway’s consumer brands’ portfolio.

The Directors of Sales team members are respon-sible for coordinating and directing retail sales effortsfor all brands of La Terra Fina and in all classes oftrade. The primary responsibilities for Hess and Ihmewill be to maximize company sales while maintainingand expanding acceptable gross profit margins. Theyare also in charge of developing and managing the activities of subordinates and third-party brokers.

Hess formerly worked at Schwans Food Co. as aSenior Sales Director in Salisbury, N.C. There, she suc-cessfully managed a new go to market businessstrategic initiative and managed a 15-person salesteam. Prior to joining La Terra Fina, Ihme was the Customer Business Manager at WhiteWave Foods andworked 16 years at Kraft Foods.

Stockton Graham & Co.® announces new team member Debra DolanJeff Vojta, President of Stockton Graham & Co.®, an-nounced that Debra Dolan has joined the company asan Outside Sales Associate–Northeast. Dolan bringsmore than 10 years of specialty coffee sales andequipment experience, as well as a strong customerservice record and proven success working with newcafés developing specialty beverage menus.

Dolan began her career as a specialty coffee businessowner in Pennsylvania. Prior to joining Stockton Graham& Co., she worked as a Director of Specialty Coffee atPerformance Food Centers and a Sales Representativeat The Cappucino Connection. She is a Certified Level 1Barista by the Specialty Coffee Association of America(SCAA) and an experienced trainer of espresso extraction

and coffee brewing according to SCAA guidelines.“Adding Debra to our team will enable us to better

serve clients in the Northeast and expand sales of ourcoffee brands in that territory,” says Stockton Graham& Co. President, Jeff Vojta. “It's great that we've foundsuch an experienced and knowledgeable person tohelp us continue to grow the business.”

Nicole Lindermayr joins William Bounds as Director of International SalesNicole Lindermayr joins William Bounds Ltd. in thenewly created position of Director of InternationalSales. She reports to Helen Bounds, President.

Representing the third generation of the William Boundsfamily business, Lindermayr is the granddaughter of HelenBounds and her late husband, founder Bill Bounds.

Lindermayr, who is based in Frankfurt, Germany, isbroadening the company’s European business throughsales initiatives and a focus on distributor relationshipsthroughout the region. She will also assist distributorsin finding quality products that best suit their respec-tive markets and regions and tailoring the company’sline of products to fit their unique customer tastes.

Lindermayr brings valuable management experienceto the company. Before joining William Bounds, she wasExecutive Director in the Securities Division at GoldmanSachs in Germany, working with its largest German in-stitutional clients. She has two bachelor degrees in in-ternational relations and German studies, and a mastersin international policy studies from Stanford University.

William Bounds, America’s premier pepper andspice mill company, offers more than 200 pepper, saltand spice mills and a variety of gourmet ingredients,as well as silicone kitchen tools and Grainware line ofacrylic serveware, barware, gifts and accessories.

ADVERTISER INDEXAloha Shoyu 39 www.alohashoyu.com 808-682-2820

American Vintage Wine Biscuits 42 www.americanvintage.com 718-361-1003

Antichi Sapori 10 antichisaporius@gmail.com 201-438-7100

Apex Imports (Wolfgang’s Pretzels) 37 www.wolfgangspretzels.com 209-295-4664

Arnabal International* 19 www.arnabal.com 949-861-8820

Ariston Specialties 10 www.aristonspecialties.com 860-224-7184

Arthur Schuman** 27 www.arthurschuman.com 973-227-0030

Bakery on Main* 19 www.bakeryonmain.com 860-895-6619

Bakto Flavors 10 www.baktoflavors.com 732-626-5677

Bannex 38 www.bannex.com 847-215-5170

Bay Beyond 42 www.baybeyond.net 757-787-3602

Bookbinder Specialties* 16 www.bookbindersfoods.com 800-826-7322

Boyajian 10, 42 www.boyajianinc.com 800-965-0685

Brands of Britain* 22 www.brandsofbritain.com 800-646-6974

Brazos Valley Cheese** 29 www.brazosvalleycheese.com 245-230-2535

Carolyn Saucier 4 www.carolynsaucier.com 510-336-9403

Charles & Son 34 www.gordoscheesedip.com

Conroy Foods 6 www.conroyfoods.com 800-317-8316

Enjoy Life Foods* 17 www.enjoylife.com 847-260-0300

EU 5 5 www.legendsfromeurope.com

Fair Harvest 6, 43 www.fairharvestfoods.com 888-543-4738

Fine Italian Food 7 www.fineitalianfood.com 630-904-0002

Fondarific Fondants* 16 www.fondarific.com 912-232-4410

Fonterra Brands** 28 www.fonterra-northamerica.com 847-928-1600

Formaggio** 26 www.formaggio.com 845-436-7464

Gourmet du Village 10, 42 www.gourmetduvillage.com 800-668-2314

Hye Quality Bakery 38 www.hyequalitybakery.com 877-445-1778

The Invisible Chef 42 www.theinvisiblechef.com 800-456-7115

Jamaican Tea Co. 39 www.jamaicantea.com 876-928-5863

Jana Foods** 27 www.janafoods.com 201-866-5001

Java Frost 10 www.javafrost.com 800-676-3661

Just Desserts 45 www.justdesserts.com 510-567-2900

Kartika’s Kitchen (Euforia) 18 www.euforiaconfections.com 520-305-9289

Lettieri FC www.lettieri.com 415-657-9957

Mariah’s Chow Chow Relishes* 21 www.mariahsrelish.net 203-701-0983

Marley Coffee 42 www.marleycoffee.com 543-841-5783

Mediterranean Gourmet 42 www.mediterraneangourmet.net 703-880-4236

Norseland Inc.** 31 www.norseland.com 203-324-5620

Pacific Resources Int’l. 42 www.shoppri.com 805-684-0624

Peanut Shop of Williamsburg 4 www.thepeanutshop.com 800-831-1828

Pepper Creek Farms 38 www.peppercreekfarms.com 580-536-1300

Private Spring Waters 42 www.privatespringwater.com 877-664-1500

Purely American* 18 www.purelyamerican.com 800-359-7873

Real Deal / Keystone Snacks* 20 www.therealdealallnaturalsnacks.com 610-258-0888

Robert Rothschild Farms 46 www.robertrothschildfarms.com 800-356-8933

Rubschlager 42 www.rubschlagerbaking.com 773-826-1245

San Francisco Herb 44 www.herbspicetea.com 800-227-2830

Seattle Gourmet* 22, 43 www.seattlegourmetfoods.com 800-800-9706

Sierra Soup Co.* 20 www.sierrasoups.com 800-397-6887

Sohgave!* 21 www.sohgave.com 800-930-9284

The Spice Lab 39 www.thespicelab.com 954-275-4478

Sticky Fingers Bakery* 23 www.stickyfingersbakeries.com 800-458-5826

Stonewall Kitchen 2 www.stonewallkitchen.com 888-326-5678

Tortuga Imports 37 www.tortugarumcakes.com 877-486-7884

Viola Imports 42 www.violaimports.com 847-690-0798

Way Better Snacks 39 www.gowaybetter.com 631-761-6950

Westland Cheese** 30 www.norseland.com 203-324-5620

Widmer Cheese Cellars** 28 www.widmerscheese.com 888-878-1107

* Featured in Gluten Free supplement

** Featured in Cheese supplement

ADVERTISER PAGE WEBSITE PHONE

http://www.robertrothschildfarms.com