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GOURMET NEWS www.gourmetnews.com n JANUARY 2019 n GOURMET NEWS 4 0 DeBrand Introduces New Draped in Gold Chocolate Art Box Elegantly adorned in stunning 24-karat gold leaf and handcrafted in rich, dark chocolate, DeBrand Fine Chocolates proudly an- nounces the newest addition to its collection of Chocolate Art Boxes ... Draped in Gold! The perfect, unique gift for someone who has everything, it adds a touch of luxury to any special event. Indulge like royalty with the magnificent Draped in Gold Chocolate Art Box and leave a lasting impression. It can be purchased empty so that it may be filled with a special, personal gift. However, for the ultimate gourmet experience, this in- credible, edible piece of art can be filled with an assortment of DeBrand's popular Classic Collection or the decadent Truffle Collec- tion. The Classic Collection is made up of time- less favorites, including luscious caramel variations, pure fruit creams bursting with wonderfully intense flavors, as well as re-in- spired traditional selections such as PB&J, maple and strawberry with rhubarb. The Truffle Collec- tion is composed of 12 incredible variations that seem almost too beautiful to eat ... al- most. Each oversized piece is individually and artistically designed, but their true beauty lies within. Each silky, rich truffle is like a petite, luxurious choco- late dessert. DeBrand also offers other exquisite Chocolate Art Boxes: Black Rose Box, Seashell Box, Flower Power Box and the Polka Dot Box. These hand-crafted, excep- tional gifts can be found on DeBrand's website. The approximate sizes of the boxes are 8 inches in diameter by 2-1/2 inches in height. Be- cause all of the Choco- late Art Boxes are hand-made, no two boxes are exactly the same. For more information, email wholesale@ debrand.com, go to www.debrand.com or call 260.969.8331. Coconut Products from Franklin Baker Franklin Baker, Inc. is the largest processor in the Philippines and premier supplier of co- conut ingredients to the global food and bev- erage market. It has been in business for over 125 years and takes pride in longstanding customer relationships, many of which ex- ceed 60 years. Its products are produced in the Philippines from the freshest nuts avail- able, at one of its three manufacturing facil- ities, where proprietary processing is utilized to ensure freshness and long shelf stability. The company controls the process from tree through shipment, allowing its customers to have the highest level of safety and confi- dence in the product supply chain. Franklin Baker provides: wet steam pas- teurization of all the coconut – no other com- petitor pasteurizes their product; BAX testing for salmonella, which is 10,000 times more sensitive than the competition's BAM method; reliable and proven service levels for all products, including specialty items; R&D and technical support direct from the Philip- pines; Franklin Baker guarantee of satisfac- tion; and three U.S. warehouse locations. Franklin Baker offers an extensive portfo- lio of coconut products, including: desic- cated coconut including sweetened and toasted, coconut water – single strength and con- centrate, coconut milk and cream, coconut con- centrate, virgin coconut oil, coconut flour, co- conut sugar and other coconut products. Franklin Baker is proud of its extensive third-party certifications and accreditations, including: USDA Organic, Non-GMO Proj- ect Verified, Fair Trade USA, BRC, Control Union, ISO 9001:2000, ISO 22000:2005, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laboratory, SEDEX, Kosher, Halal certified and Award of Excellence, 2016 & 2018 American Mas- ter of Taste & Gold Medal Endorsement for Superior Taste and 2018 Beverage Champion by Chefs In America. Its lev- els of product certification are unrivaled and provides customers with the confi- dence in the quality, safety and sources of what they are buying. Franklin Baker holds itself to the highest product standards, which makes Franklin Baker "A Cut Above the Rest." Franklin Baker offers bulk, foodservice and retail packaging options to meet your business needs as a trusted coconut supply chain partnership. Visit Franklin Baker at booth #6552. Red Duck Foods Bringing Excitement Back to Ketchup When was the last time you were excited about ketchup? As the founders of Red Duck Foods asked themselves the same question six years ago, they realized that the fond memories of ketchup they'd had from their childhoods had faded. Ketchup no longer was exciting and had indeed lost its cachet here in the United States. "When we were kids, we put ketchup on everything," said Red Duck co-Founder Shannon Oliver. "We put it on foods we liked, and we put it on foods that we didn't like to make them taste better." But the ketchup they were accustomed to having here just wasn't cutting the mustard. "I discovered delicious curry ketchup in Belgium and we had also enjoyed cherry cola ketchup at a wine bar in Hong Kong," shared Karen Bonner, a second co-Founder. "We knew that exciting ketchups were out there, but we couldn't find them here in the United States. So, we decided to make our own." Thus, in musing over a grad school class project over a basket of tater tots at a Eugene, Oregon bar, the idea for Red Duck Ketchup was born. "We were and still are hearing lots of sto- ries," relates fellow Red Duck co-Founder Jess Hilbert. "In restaurants and grocery stores alike, we were reading about the ranchers raising the cattle or the farmers growing the produce, but the condiment of- ferings alongside those thought- ful, crafted burgers didn't have similar storylines." Red Duck's line of certified organic ketchups come in four flavors: Original, Smoky, Spicy and Curry. What is most notice- able about the Certified B Corp's ketchups is that first and foremost, they taste like what they are made of: tomatoes. With over 2 pounds of tomatoes in every bottle of Red Duck Ketchup, the bright tomato flavor comes shining through. "Our California tomatoes go from field to purée in less than four hours," notes Oliver. "When we visited the tomato farms we source from in the Central Valley of Califor- nia, we were so blown away by the whole process. But to harvest tomatoes during the summer months when they are meant to be harvested and to process them that quickly – it really makes a difference." Moreover, the whole line achieves delicious, bright flavors without much added sugar or salt. In fact, after switching to organic tomatoes after early prototyping with conventional tomatoes, the founding trio cut the amount of added sugar and sodium in half. You don't have to put an infe- rior condiment on a superior meal, thanks to Red Duck. The four flavors of ketchup, as well as the rest of the line of certified organic barbecue sauces, taco sauces and cocktail sauce, are available nationally. The Original and Smoky ketchups also come in bulk foodservice packaging. When was the last time you were excited about ketchup? Probably now. Visit Red Duck Foods at booth #6379. Green Mountain Gringo Salsa and Tortilla Strips In 1989, Christine and Dave Hume produced the first jar of Green Mountain Gringo ® Salsa in the kitchen of their Chester, Vermont farm. It was created using fresh ingredients, chopped by hand, cooked with care and la- dled into jars. Today, the company starts with the freshest of vegetables that are picked at the peak of ripeness, and as a result, it con- tinues to produce the freshest jarred salsa on the market. Garner Foods Company's Green Moun- tain Gringo Salsa is prepared from ripe toma- toes, onions, tomatillos and jalapeños, as well as pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt and spices. Green Mountain Gringo uses high-quality, all-natural ingredients that would require extra time and money to make from scratch. Green Mountain Gringo Salsa was se- lected as America's "Best Tasting Salsa" in May 2013 by epicurious.com, one of the country's most respected culinary electronic publications. With an increasing awareness of health and nutrition issues, salsas have risen in pop- ularity because they are low in cholesterol, fat and calories, and because they provide a great way to add depth and flavor to any dish or just that extra zip to a sauce. Green Mountain Gringo has no trans fats, no preservatives and is Non-GMO Project Verified, meaning that it has been independ- ently tested and verified to demon- strate best prac- tices for avoidance of genetically modified ingredients by The Non-GMO Project. All of its products are lower in salt than similar products as well. Green Mountain Gringo also offers the perfect complement to salsa – its consistently high-quality tortilla strips. Pairing Green Mountain Gringo Tortilla Strips with Green Mountain Gringo Salsa on the shelf is a great way to increase brand recognition, which can lead to more sales. Green Mountain Gringo salsas are avail- able in five varieties: Hot, Medium, Mild, Roasted Chile and Roasted Garlic. Tortilla strips come in Original, Blue Corn and White Corn varieties. Green Mountain Gringo salsas and tortilla strips are sold in natural, health and specialty food stores, as well as in gro- cery stores and on the company website at www.greenmountaingringo.com. Green Mountain Gringo is part of Garner Foods, a family-owned business in Winston- Salem, North Carolina, that has been com- mitted to producing quality products since 1929. For more information, go to www.green mountaingringo.com.

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