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calories, depending on flavor. Each contains 6 to 8 grams of added sugars and 6 grams of protein. They're part of a range of bakery prod- ucts that includes croissants, crepes and brioche that St. Pierre imports from Eu- rope. The company has operated in the United Kingdom since 2001, and six years ago, came to the International Dairy-Deli-Bakery Association's trade show to investigate the idea of expanding into the U.S. After some time working out the logistics, St. Pierre teamed up with an American distributor four years ago. "Since then, the growth has been ex- ponential," Boote said. This year, the company came to the NACS Show, produced by the trade associ- ation that represents convenience stores, to build an understanding of the channel and meet potential customers for the new Brioche Popovers. Those are available now in the U.S., where they are delivered to retailers frozen and have 28 days of shelf life after defrost- ing in-store. "That cuts down on waste and allows us to build visibility in store," Boote said. "This is our first step into on-the-go food. We've got big aspirations here." To find out more information, or to place an order, contact Laure Leger by emailing Laure_Leger@kltglobal.com, call 706.840.7449 or visit www.stpierre bakery.com. GN GOURMET NEWS DECEMBER 2018 www.gourmetnews.com Supplier News SUPPLIER NEWS 1 4 BRIEFS Brioche Popovers from St. Pierre Bakery BY LORRIE BAUMANN Hopping onto the trend for extending the snacking day into breakfast, St. Pierre Bakery has launched a line of Brioche Popovers packaged in a twin-pack for grab and go snacking. A mashup of a muffin and a brioche, the treats are like a muffin, but have the soft texture of a brioche swirled through with one of three flavors: Chocolate, Vanilla and Cin- namon. "They're intended as a breakfast-time treat," said Tim Boote, Marketing Director for St. Pierre Bakery. "But of course they can be eaten at any time of day." The twin-pack comprises two servings, according to the Nutrition Facts label, with each Brioche Popover delivering 250 to 260 Carolina Diaz of the United States Becomes Barilla's First Female Master of Pasta Italian food company Barilla has found its new Master of Pasta: Carolina Diaz, 34, of Terzo Piano at the Art Institute of Chicago, USA, won the title at the seventh edition of the Pasta World Championship held in Milan on October 24-25. Competing against 17 other young chefs from all over the world, Carolina cooked a reinvented Spaghetti al Pomodoro that won over a jury that cumulated four Michelin stars. More than 450 foodies, industry professionals, press and influencers attended the event. Bing Beverage Introduces Bing Z Bing Beverage has launched Bing Z, a skillfully crafted organic kombucha brewed with authentic heirloom culture. It's made in Colorado and was designed to please a broad audience – especially those trying kombucha for the first time. The company was founded in 2006 when a husband and wife team discovered a unique and bold-flavored bing cherry cider in the mountains of Colorado. Inspired by its exceptional taste and remarkable nutritional properties, they formulated Bing – a luscious, full-bodied beverage that delivered both flavor and function. The original Bing was first launched in Denver area farmers markets but quickly became a Colorado favorite and a national success. Today, customers now enjoy three additional varieties of Bing, each blended with the original bing cherry juice: Bing Black, Bing Raz and Bing Crisp. Growers Are Us Offers Private Label Produce from Central/South America Growers Are Us (GAU) is a grower/packer/shipper business founded in 2011 and based out of Miami, Florida. The company, which has packaging facilities in Guatemala, Colombia and Peru, serves customers in the United States by coordinating the growing, packing and purchasing of fresh produce in these countries in Central/South America. GAU has the freshest product with the most rigorous sanitary precautions available. With more than 30 years of experience in the industry, the GAU team thrives more every year by delivering creative solutions to the categories in which it serves. Currently, the company focuses on three important segments: the bulk business to serve local and national customers, private label programs enabling big brands to expand their product portfolio with the best turnkey solutions, and the company's own brands, which are Veg Delicious and Om Herbs. Because GAU has direct business relationships with key growers and packers, it is able to deliver customized packaging to customers in Europe, Canada or in the United States. New Spreadable Cured Meats from La Quercia La Quercia has launched new spreadable cured meats: Ground Pancetta and Pesto Bianco. Available in tubes for easy use, sim- ilar to La Quercia's Nduja spread, these meats are ready for creative cooking in the kitchen. They embody what La Quercia is known for: delicious cured meats from hu- manely raised and responsibly sourced pork. The spreadable Pancetta features Pancetta Americana, La Quercia's antibi- otic-free, pork belly, dry-cured with sea salt and spices. The company's pancetta is beloved by chefs around the country for its flavor and versatility. The finely ground pancetta kicks any dish up a notch or three – cooks and novices alike can use it in place of butter on the stovetop or in place of bacon in a sandwich; in grilled cheese, crostino and pizza; and in ragu, meatballs and meatloaf. La Quercia's pancetta can be used with or without cooking. Pesto Bianco is a savory Lardo spread that begins with delicious cured fat from La Quercia's prosciutto – a rich and creamy fat from vegetarian fed, antibiotic-free and family-farm raised hogs. The 9-12 month aged Lardo is blended with sea salt, black pepper, rosemary and red chili flake. It can be used in place of shortening in biscuits or tart crust; melted over a juicy steak or rubbed on chicken before roasting; stirred into warm pasta; or simply spread over warm bread. Both new products offer the same ver- satility as La Quercia's popular Nduja Americana, the spicy prosciutto spread that's gained popularity since launching in 2015. Nduja is a blend of cured pork, 3 types of dried New Mexico red chilies and sea salt – it packs an umami punch and has developed a cult following from chefs and home cooks around the coun- try. The spreads have no artificial addi- tives, just organic spices, and present an innovative addition for any dietary lifestyle or flavor desire. "Cooking should be fun and food should be delicious – these spreads de- liver on both counts," says La Quercia co- Founder Kathy Eckhouse. "Add a dollop to sauteed vegetables or soup, use any one of them instead of mayonnaise or mustard on a meat or cheese sandwich. Try a crusty baguette, split and "but- tered" with any of the spreads, to fuel your next hike!" This trio of spreadable cured meats can be found online at www.mondofood.com and at supermarkets and specialty retailers around the country, including Eataly and Hy-Vee. GN Hain Celestial Names Mark L. Schiller Chief Executive Officer The Hain Celestial Group, Inc.'s board of directors has named veteran consumer packaged foods executive Mark L. Schiller as the company's new President and Chief Executive Officer, effective November 5, 2018. Schiller will be nominated as a direc- tor of the company at its annual meeting on December 5, 2018. Schiller will succeed Irwin D. Simon, Hain Celestial's Founder, President and Chief Executive Officer. Schiller joins Hain Celestial with a proven track record of strategic leadership including more than 25 years of executive experience in key consumer packaged foods leadership roles at Pinnacle Foods, Inc., PepsiCo, Inc. and other companies. Most recently, Schiller served as Pinnacle Foods' executive vice president and chief commercial officer. In that position, he was responsible for overseeing the multi-billion dollar grocery and frozen segments that represented the vast majority of Pinnacle Foods' consolidated sales and profitability. He led all key commercial functions, in- cluding sales, marketing strategy, innova- tion, product development, package design, commercialization, productivity, consumer insights and shopper marketing. During Schiller's tenure at Pinnacle Foods, he successfully helped orchestrate a multi- year turnaround and delivered record mar- ket share gains, sales growth, gross margin and profit growth. GN

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