Oser Communications Group

Gourmet News August 2018

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BY LORRIE BAUMANN Snack food manufacturers used the show floor at this year's Sweets and Snacks Expo to showcase how they are using Americans' interest in on-the-go foods as a mandate to explore their own Manifest Destiny. They're carving out new territory for the category with snacks for breakfast, snacks that can go into – and come out of – the gym bag or lunch bag without embarrass- ment and snacks that allow ex- treme indulgence in controlled portions. Cases in point: Hickory Harvest, which makes a line of trail mixes and yogurt-covered snack mixes, launched two Snack Food Manufacturers Broaden the Category with New Launches breakfast-option trail mixes; Van- nry's Snack Bars are vegan, gluten free and bound by balsamic vine- gar rather than sugar; mushroom grower Porta Bela launched Shrooms, Shrooms Bars and Shrooms Jerky, all made out of mushrooms; and J&M Foods is bringing out three varieties of indi- vidually wrapped Janis & Melanie cookies, packaged eight to a box that will retail for $3.99. Backpackers have been nib- bling trail mix with their morning tea since Dick Kelty invented the aluminum-framed rucksack in 1952, and probably for most of that time, they've contented themselves with chomping down the exact same trail mix they planned to eat for the rest of the hike. Well, trail mix has long since es- caped from the wilder- ness and into the mainstream, and somewhere along the line, a lot of us stopped thinking of it as breakfast food. BY LORRIE BAUMANN Savencia Fromage and Dairy has become an investor in Rogue Creamery. The French company is the second-largest milk proces- sor in France and the fourth- largest in the world, with more French Cheese Company Buys Into Rogue Creamery Continued on PAGE 10 Continued on PAGE 12 Continued on PAGE 13 than 19,000 employees in 30 countries. Among its specialty cheeses are Saint Agur, a blue cheese in the style of a Roquefort but made with cow milk; and Caprice des Dieux, Saint Albray, Le Rustique, and Cœur de Lion, which are soft- ripened cheeses. In the U.S., the company is best known for Alouette cream cheese, and it is the owner of the Kolb- Lena Cheese Com- pany of Illinois, which makes cheeses including Dorothy's Comeback Cow, which won a gold sofi Award this year. Rogue Creamery is located in Central Point, Oregon, and is best known for its Rogue River Blue – another gold sofi award winner this year – as well as Smokey Blue and Ore- gon Blue, although the creamery also makes cheddar cheeses and a number of other blue cheeses. Rogue Creamery was founded in 1933, purchased by the late Gaetano Vella in 1935, and ac- quired by David Gremmels and Cary Bryant in 2002. Bryant left Rogue Creamery in 2015, later divesting his share of the busi- ness. Gremmels began looking for another investor to partner with even as he continued to grow Rogue Creamery through the acquisition of a cow dairy and to transition the company to or- ganic production as part of a vi- sion for a business that contributes to society and to the planet as well as producing some of the best handmade cheese in the U.S. Rogue Creamery was re- cently named a Best for the World company for the second year in a row by B Lab, the char- tering organization for B Corpo- rations. "We were ranked Best for Blue Skies for Specialty Food Market BY LORRIE BAUMANN Colleen Sundlie was in the United Arab Emirates with her husband and infant son, Henry, and she was experimenting with ideas for taking refined sugar out of her diet when she stumbled, almost literally, over date syrup. Today, Pure Date Syrup and Cali- fornia Date Syrup have won two of the three sofi Awards won this year by Date Lady, the company she founded after her return to the United States, with a silver Continued on PAGE 12 Three 2018 sofi Awards for Date Lady award for Pure Date Syrup in the category for dessert sauces, dessert toppings or syrup and a gold award for California Date Syrup in the condiment category. The third sofi-winning product was Date Lady's Coconut Caramel Sauce, which won a bronze award in the category for vegan prod- ucts. All of the Date Lady prod- ucts are USDA organic, non-GMO, gluten free and kosher and made without any fillers, preservatives or artificial ingredi- ents. Sundlie discovered date syrup in a market in the town where she lived with her husband and two- month-old son after they moved BY LORRIE BAUMANN The United States market for spe- cialty food products is strong and growing faster than the overall market for food products, accord- ing to the Specialty Food Associ- ation's annual "State of the Specialty Food Industry" report. The report was presented during the Summer Fancy Food Show 2018 by David Lockwood, Direc- tor of Mintel Consulting, which prepared the report for the asso- ciation. The Summer Fancy Food Show was held June 30 through July 2 at the Jacob Javits Conven- tion Center in New York City. The total U.S. specialty food market is currently estimated to be about $140 billion, which in- cludes price look-up (PLU) items such as fresh fruits and vegetables and foodservice sales as well as $63 billion in products accounted for with SKUs and brand names. Sales in brick and mortar grocery stores grew by 4.7 percent during 2016 and 2017, compared to 5.7 percent in 2015 and 2016. Growth in the foodservice chan- nel was 7.6 percent during 2016 and 2017, and it's projected to continue outpacing growth in re- tail channels over the next few years. "It's predicted to be a key to VOLUME 83, NUMBER 8 AUGUST 2018 n $7.00 RETAILER NEWS n Swiss-Trained Chocolatier Seeks Partners in Passion PAGE 6 SUPPLIER NEWS n Asian-Inspired "Recipes in a Bottle" from the American South PAGE 8 NATURALLY HEALTHY n Chocolate with a Pacific Northwest Vibe from Seattle Chocolate PAGE 14 SUPPLEMENT n SFFS Wrap-Up PAGE 15 Retailer News .................................6 Ad Index .......................................22 Calendar.......................................22 www.gourmetnews.com G OURMET N EWS T 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 ® SUPPLEMENT: SFFS Wrap-up SEE PAGE 15 NATURALLY HEALTHY: Seattle Chocolate SEE PAGE 14 HOT PRODUCTS: Chuao Chocolatier SEE PAGE 21

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