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NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2018 n GOURMET NEWS N H 7 6 NOVA CRISP chips are air-popped cassava chips made with all-natural ingredients which means no grease, lower calories and that crispy crunch with every bite. Cassava itself not only tastes great but is packed with more health ben- efits than regular potatoes. The chips are low in cholesterol, gluten free, non-GMO, trans fat free, vegan and lactose free. Cassava will nat- urally fuel the energy you need to power through all your daily activities. Perfect for both adults and little ones, these chips have an explosive taste that will take you to the stars. NOVA CRISP chips are air-popped, but manage to keep that perfect crispy crunch with every bite. The company looks for the highest quality ingredients and endlessly searches for unique ways to bring you your favorite flavors like Maui Onion and its spe- cial barbecue flavor. Take its sea-salt chips and use them as a base for your favorite dips, or try its white-cheese flavor as a substitute for cheese and crackers at a party. With only around 100 calories per serving, these are great for your kids to bring to school or for anyone to snack on during late-night crav- ings. Share them with friends and family for a guilt-free snacking experience. You won't be able to get your hands out of the bag. NOVA CRISP is air-popped, never fried – so you know that last bite will always be as crispy and delicious as the first bite. Deli- cious and healthy now go hand in hand. For more information, visit booth #2015. NOVA CRISP (Cont'd. from p. 1) & Honey Wing Sauce. The bottle will lure in your customers, asking them to smell the aroma of garlic and enjoy the sweet taste of honey while their family devours the chicken wings. Visit booth #544 to try them both. A Bone Suckin' Wing Sauce throwdown! You be the judge. These two new Bone Suckin' Wing Sauces are must-haves for easy family dinners at home or all day tailgate events. Just bake, fry or grill your chicken wings, coat with butter and toss in the Wing Sauce. Chicken wing recipes right on the bottle. Don't forget the celery sticks and dressing. Just remember, when it comes to the most delicious family food, Bone Suckin' Sauce is guaranteed to give that five star flavor and keep 'em com- ing back for more. Created in true Western North Carolina style, the original Bone Suckin' Sauce is a tomato based sauce made with honey, molasses, apple cider vinegar, mustard, onions, garlic, natural spices and a little bit of horseradish. It's the se- rious barbecue, grilling and marinating sauce for land and sea. "We're Talkin' Serious." Bone Suckin' Sauce is the only barbecue sauce rated A+ by Health Magazine, No. 1 by Newsweek, Food & Wine and many others. All of the Bone Suckin' products are non-GMO, gluten free, no HFCS and no canola oil. Bone Suckin' Sauce is distributed by Ford's Gourmet Foods – a fourth generation, Raleigh, North Carolina-based family busi- ness that creates and distributes some of the world's greatest tasting non-GMO, gluten- free foods, including the internationally ac- claimed Bone Suckin' Sauces, Earth Family ® , Fire Dancer ® , Southern Yum ® and Wine Nuts ® . Made in North Carolina for over 25 years, Bone Suckin' Sauce is now sold in over 70 countries around the world. If you are a current retailer, visit www.bonesuckin.com and click on Store Lo- cator. Check your items carried, store hours and address to make sure it is current so you are getting all the customers coming to your store. To find out more and to become a re- tailer or distributor, call 800.446.0947 or email Sales@BoneSuckin.com. Visit Bone Suckin' at booth #544. For more in- formation, go to www.bonesuckin.com, call 919.833.7647 or email sales@bonesuckin.com. Bone Suckin' (Cont'd. from p. 1) time, means to sustain not only the busi- ness's bottom line, but also the viability of the producers, the fertility of the farms and the value to consumers. Mayorga Organic's vision of true sus- tainability is based on direct relationships. Mayorga's focus has always been on devel- oping relationships with farmers. By doing this, the company is able to ask the real questions about sensitive topics such as in- terest rates, terms of purchase contracts, collateral, mislabeling, traceability, com- munity needs and everything that has his- torically held farmers back from flourishing while middlemen make the lion's share of the profits. Mayorga shares with its farmers the importance of organic practices, diversification and fulfilling commitments to the marketplace while pro- viding contractual commitments centered around what is best for their needs. This relationship approach carries on to Mayorga's customers. The company actively seeks and partners with like-minded compa- nies who understand that creating authentic sustainability is more than just a sales tactic; it's preserving and enhancing supply chain while protecting quality. At the end of the supply chain are May- orga's much loved and appreciated cus- tomers. They benefit by receiving high-quality, fully traceable, organic certified products at a tremendous value. More impor- tantly, they are then empowered to allocate their hard-earned dollars toward making a truly sustainable impact on the communities that feed us. Mayorga is proud that this focus has al- lowed the company to grow from an idea to an operation that works in 11 countries in Latin America and has a state-of-the-art SQF certified facility servicing national and inter- national clients with coffee and chia, with quinoa and other grains in development. Visit Mayorga at booth #408. Mayorga (Cont'd. from p. 1) Gluten-Free Products from Western Foods The gluten-free trend is here and here to stay. The gluten-free "trend" was worth about $14+ billion in 2017 and is expected to con- tinue to grow in 2018 and beyond. However, the interesting thing and common miscon- ception is that "gluten-free," in truth, is not a trend, and it never will be. Sure, consumers today are going gluten-free to avoid heavy, over refined wheat based flours. Many have redirected their interests towards rice, legume and ancient grain flours which pro- vide much more nutritional value, texture and flavor. The increased use of these ingre- dients is certainly what sparked the idea of a "gluten-free trend." However, for the three million Americans with Celiac disease, an autoimmune disorder where gluten causes the immune system to destroy healthy intes- tinal tissue, "gluten-free" is a necessity, not a trend. According to the Gluten-Free Agency, Celiac disease is the most common autoimmune disorder in the world. In Amer- ica, diagnosis rates have quadrupled since the 1950s. The reasons are unclear, but the disease is no fabrication. That being said, individuals with Celiac disease could not be more grateful and ex- cited about this trend known as "gluten- free." New technology allows producers to puff, pop, roast and toast different ancient grains resulting in a variety of different fla- vors, textures and aromas. The major chal- lenge for food producers now is to make these ingredients and end products more ac- cessible, continue to inform consumers of the nutritional benefits of a gluten-free diet and utilize today's technology to consistently develop innovative ingredients and products. Western Foods (WF) is located in Wood- land, California, which is in the heart of the California rice growing district, renowned for its high quality non-GMO medium grain japonica rice. WF is a dedicated gluten-free rice and an- cient grain mill. Its parent company, West- ern Milling, based in Goshen, California, is one of the largest privately held feed com- panies in the world with multiple facilities throughout the Western United States. WF started business in 2010 and has grown ex- ponentially, riding the wave of the gluten- free trend. Its dedicated gluten-free rice and ancient grain mill and blending facility have all the necessary quality certifications in order to provide safe products with less than 10 parts per million of gluten. WF's dedicated gluten-free facility conforms to the California Certified Organic Farmers (CCOF) and WF is proud to announce it has recently attained SQF Level 2 and Halal certifications. In addition, WF is a member of the Whole Grains Council and a member of Non-GMO Project Verified. WF is dedicated to milling hypo-aller- genic rice flours, long, medium and sweet, together with ancient grains focusing, but not all-encompassing, sorghum, millet, quinoa, amaranth and teff, creating turn-key custom ready formula- tions in the gluten-free snacks and baked goods arena. Its latest product offerings are reduced micro flours, lowering micro counts on both rice and ancient grain flours together with pre-gelatinized (which is pre- cooked rice flour). In addition, WF is now offering puffed, popped, flaked, toasted, roasted and coated rice and ancient grain products. WF has the necessary equipment to offer retailers both branded or private label flexible package options for gluten- free bakery mixes and other related prod- ucts. For more information, go to www.western foodsco.com. Gourmet Wine Jelly by California Signature Flavors When thinking about entertaining at home, most people plan on serving chips with a dip, or a cheese platter with crackers or bread. Now there is a perfect condiment that takes it to the next level. Introducing a line of de- licious gourmet wine jelly by California Sig- nature Flavors. Why wine jelly by California Signature Flavors? Its wine jellies are all natural, deli- cious, flavorful and use the simplest ingredi- ents. These wine jellies are sure to please anyone who enjoy the flavors and aromas of fine wines. The wine jelly comes in four fab- ulous flavors: Cabernet Sauvignon, Merlot, Sauvignon Blanc and Vin Rosé. The wine jellies are great enjoyed as a condiment, with cheese and crackers. Pair it with a soft or hard cheese; these wine jellies will enhance it. Take it up a notch and serve it alongside a palette of caviar. Put some on top of grilled meats and seafood. Use it as ei- ther a marinade or to compli- ment your dish; the wine jellies bring out the flavor. Each of the flavors will season the meat a certain way, so experiment and enjoy the outcome! Then there is breakfast, where wine jellies are the perfect wake up addition. It is perfect on Bel- gian waffles, pancakes, French toast, or spread it on every nook and cranny of that toasted English muffin. The tastes melt into your mouth, leaving you wanting more! For dessert, wine jellies plus ice cream is pure heaven. A little dab on your favorite frozen fla- vor makes a simple treat into a decadent experience. One of the best ways to enjoy the wine jellies is by itself – grab a small spoon, a good book and enjoy the evening. Take time to indulge, taste and appreciate the best wine jelly nature can offer! For more information, call 626.447.7088, email sales@csflavors.com or go to www .csflavors.com.

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