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GOURMET NEWS AUGUST 2018 www.gourmetnews.com SUPPLIER NEWS 1 0 Fabrique Délices Refreshes Branding, Visual Identity Fabrique Délices just redesigned its web- site; the new design gives a fresh look that better reflects the high quality of the com- pany's products. "We wanted to create a style that accurately reflects the artisanal side of our products with a twist of moder- nity," said Sébastien Espinasse, Vice Presi- dent of Sales and Marketing. The company is currently redesigning its entire line of products: pâtés, rillettes and mousses, truffle butters, dry and cured meat, specialty meats and all-natural sausages. The new modern design features a bright color palette that catches the eye. Each label is printed with vivid colors and with the product name written on a chalkboard. This emphasizes the au- thentic and traditional aspect of the products. This combination creates just the right style for Fabrique Délices charcuterie. With this new change, the products im- mediately stand out on grocery store shelves. Charcuterie products have, undoubt- edly, trended over the last few years – however, pâtés, rillettes and mousses are still unfamiliar to the American diet. In order to demonstrate how to enjoy these specialties, Fabrique Délices sleeves pro- vide easy-to-understand instructions: within the sleeve, drawings detail how to build a charcuterie board, how to unmold pâtés, how to store the products and more. "We want to be sure to provide the tasti- est experience for our customers," said Espinasse. The new look has now shipped to retailers nation- wide and has re- ceived great feedback from customers. Traditional and Artisanal Charcuterie since 1985 Fabrique Délices is based in Hayward, Cal- ifornia, and has been preparing time-hon- ored classics along with innovative products for more than 30 years. With dedicated attention to consistent quality, Fabrique Délices has created an offering of more than 100 traditional French delicacies, in- cluding all-natural pâtés and mousses, duck breast, duck rillettes, boudins, sausages, truffle butters, cornichons and many more. Fabrique Délices char- cuterie is made in the USA with authentic French recipes using simple and high-qual- ity ingredients to provide the best products. For more information, go to www .fabriquedelices.com, email info@fabrique delices.com or call 510.441.9500. GN Snack Food Continued from PAGE 1 Hickory Harvest is looking to change that, with its Blueberry Breakfast Blend, one of a new line offered in multi-packs of eight sin- gle-serve packages. Each of the six multi- pack snack varieties is designed to appeal to the active consumer who wants a healthy snack that can be tossed into a backpack, computer bag, lunch box or gym bag. They're offered in Blueberry Breakfast Blend, Cranberry Fitness Mix, Dark Chocolate Almonds, Peanut Butter Moun- tain Mix, Power Up Java Blend and Very Cherry Vibe. Cheesewich is now offering a breakfast option with its ready-to-eat Bacon N Eggs. The 3.6-ounce package includes two slices of turkey bacon and two hard-boiled eggs for a gluten-free breakfast that offers 16 grams of protein and retails for $2.39. Bauducco, known best for panettone and wafer cookies also has a new better-for-you line of Breakfast Cookies made with whole grains and double the fiber and 15 percent less fat than the market leader. The Breakfast Cookies are offered in two flavors: Milk & Cereals and Chocolate & Oats, and are packaged in boxes of eight in- dividually wrapped packages. Nutrition in- formation is printed on the front of the box, which retails for $2.99. Vannry's Snack Bars, handmade in small batches in the U.S., are targeted to the nu- trition-conscious consumer who wants to see a short ingredient list on the label. Of- fered in nine varieties, they're vegan and gluten-free, and only the varieties that con- tain chocolate include added sugar other than the reduced balsamic vinegar that's used to bind the ingredients together into a bar. The chocolate for the varieties that contain it is made in-house and sweetened with coconut sugar to ensure that no ani- mal products have sneaked in through the sugar refining process, says Founder Linda Kim. Varieties include Almond + Seeds, Jalapeno Almonds + Seeds, Chocolate + Al- monds + Seeds, Chickpeas + Seeds, Jalapeno Chickpea + Seeds, Chocolate + Chickpeas + Seeds, Coconut + Seeds, Jalapeno Coconut + Seeds and Chocolate + Coconut + Seeds. Each indi- vidually wrapped bar is a serving that offers 160 to 250 calories, depending on variety, with weights ranging from 1.25 to 1.36 ounces. They retail for $3.49. Shrooms is a new brand of flavored mushroom chips, jerky, clusters and snack bars offered by Porta Bela, which has been growing mushrooms for 80 years. In its initial launch, the chips come in Original, Mediter- ranean Sea Salt, Smokey Barbecue, Fire Roasted Jalapeno, Vermont White Cheddar and Pizza Slice. The Shrooms Jerky is nat- urally flavored with honey and chipotle, Shrooms Clusters come in a Wild Har- vest variety that combines mush- rooms with berries and honey, and Shrooms Bars are of- fered in three vari- eties: Crispy Mushrooms & Maple Syrup; Crispy Mushrooms, Fruit, Honey & Sea Salt; and Crispy Mushrooms and Lemon. The Chips, Jerky and Clusters are sold in 2.5-ounce packages. The Shrooms Bars are packaged with four individually wrapped bars per box. Shrooms are low fat, rich in minerals and Vitamin D and a good source of pro- tein. The Jerky retails for $5.99, the Shrooms Clusters for $3.99 and the Chips for $4.99. The box of four bars retails for $3.99. From the Ground Up is another new brand with a serv- ing of vegetables in every 1-ounce serv- ing of the crackers or pretzels. Cauli- flower Crackers come in Cheddar, Nacho and Sea Salt flavors, and Cauli- flower Pretzels are offered in Original Sticks and Original Twists. Cheddar Cauli- flower Crackers are offered in both 4-ounce box and a 1-ounce bag, while the Nacho and Sea Salt vari- eties are currently offered only in the 4-ounce box. Original Cauliflower Pretzels Sticks are offered in either a 4.5-ounce bag or a 1-ounce bag, and Original Cauli- flower Pretzels Twists are offered in the 4.5-ounce bag. The ChocOat family of products from Finnish pro- ducer Goodio straddles the line between indulgence and healthy for both people and planet with bean-to-bar chocolate bars that combine organic and dairy-free chocolate with Finnish gluten-free oats. The com- pany says it's the Finnish oats that create the smooth, velvety taste of the candy bars and that the ingredients are environmen- tally friendly and responsi- bly produced by trusted farmers. There are four va- rieties of the bars, which are sweetened with coconut palm sugar and contain no nuts: Original Blond Chocolate, Sweet Licorice Chocolate, Cool Mint Chocolate and Wild Blue- berry Chocolate. The bars retail for $2.99. Justin's is also walking that line between healthy for people and planet and indulgent pleasure with its new Dark Chocolate Almond Butter Cups and Dark Chocolate Cashew Butter Cups. Packaged in a 230-calorie single serving of two nut butter cups per pack, they retail for $2.29. They join a line that had already included Dark Chocolate Peanut Butter Cups, Milk Chocolate Peanut Butter Cups, and White Chocolate Peanut Butter Cups in 2-packs that are shipped in a stand-up caddy that holds 12 and Dark Chocolate Mini Peanut Butter Cups and Milk Choco- late Mini Peanut Butter Cups offered in 4.7- ounce stand-up bags. Justin's is also offering White Chocolate Mini Peanut But- ter Cups in the 4.7-ounce stand-up bag new for 2018. All of the nut butter cups are organic, and Justin's focuses on using do- mestic, high-quality ingredients sourced as sustainably as possible, and the company focuses on social responsibility by supporting a vari- ety of non-profit o r g a n i z a t i o n s with product do- nations, mone- tary support and regular volunteer hours. J&M Foods is launching its new Janis & Melanie Soft- Baked Cookies in three varieties, all indi- vidually wrapped so they're easy to pop into a lunch box. They come in Brownie Cookies, Chocolate Chunk Cookies and Oatmeal Cranberry Cookies. The cookies are 3 inches in diameter with about 130 calories per cookie, and a box of eight retails for $3.99. Solidly on the side of pleasur- able indulgence with great po- tential as a confection gift is Griff 's Toffee, which won two sofi Awards in this year's compe- tition. Named after Griff Graves, the late husband of Griff's Toffee Founder Karen Graves and the father of company President Mark Graves, Griff's Toffee is of- fered in two flavors: Griff's Cof- fee Toffee and Griff 's Pecan Toffee. The candy is crispy, but it's not a tooth-breaker, and the flavor is luxuriously buttery. The toffees are offered in both 2- ounce and 7-ounce box sizes. GN

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