Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2019 n GOURMET NEWS 1 0 4 States to sell pâtés and charcuterie nationally. We produce a variety of French specialties, including pâtés, mousses, Foie Gras, smoked duck and other charcuterie. Les Trois Petits Cochons was founded in 1975 by chefs Alain Sinturel and Jean-Pierre Pradie, and has since grown to be one of the most awarded specialty food companies in the United States. We recently branched out into a new category of grab-n-go snacks with our Sous- Vide Egg Bite line, made with cage-free eggs and zero grams of sugar, which we are very excited about! GN: What do you anticipate to be your greatest challenge in the year ahead? DK: I think the greatest challenge will be ed- ucating the consumer about the new Sous- Vide Egg Bite line, and figuring out where it is best merchandised and most appealing to customers. It will be interesting to see in which part of the store the egg bites take off best. GN: Tell our readers more about the line of Sous-Vide Eggs. How do they differentiate themselves in the market? DK: Our Sous-Vide Egg Bites are a com- pletely new and innovative line for us that was inspired by one of our original items sold in the Greenwich Village shop: tradi- tional French quiches. They encapsulate gourmet taste and ease of preparation, and stays true to our values of using only the highest quality ingredients, without sacri- ficing delicious taste and flavor. They are available in four different flavors: Pro- sciutto & Gruyère, Ham & Espelette, Bacon & Swiss and a vegetarian option of Spinach & Feta. The Sous-Vide method of cooking ensures a refined and moist tex- ture, while enhancing the flavors. To pre- pare, you can heat them in a microwave, toaster oven or skillet, or enjoy them at room temperature. The product is an interesting addition to our extensive product line, because it can be merchandised in both the grab-and-go or dairy aisles, and appeals to many different demographics. GN: Who is your target market for the Sous- Vide Egg Bites? DK: Our Sous-Vide Egg Bites are ideal for busy city dwellers who rush to the office in the morning, or moms who want to pack a healthy snack for their kids. They are high in protein and low in carbohydrates, which make them perfect for active individuals and workaholics alike. GN: Where can Sous-Vide Egg Bites be pur- chased? DK: You can find our Sous-Vide Egg Bites in various retailers around New York City, including Morton Williams, Zabars and the West Side Markets, with a national launch in retail chains in the beginning of 2019. You can also find and order them direct online at www.3pigs.com. Visit Les Trois Petits Cochons at booth #826. For more information, go to www.3pigs.com, call 212.219.1230 or email info@3pigs.com. Les Trois Petits Cochons (Cont'd. from p. 1) Argentinian "alfajor" (a maicena cookie filled with dulce de leche) and distributing their treats by bicycle. As they grew their small, family business, the brothers realized that Argentinians were looking for a new kind of snack: something as healthy as it was delicious. Cachafaz has since become one of the first companies to introduce high-quality treats with whole, all-natural ingredients to the Argentinian market. GN: What has been done and what are the expectations for 2019? JM: Over the past two years, we've made changes to our packaging, certified USDA Organic some products and developed a mar- keting strategy for our products. Our expec- tation for 2019 is to continue to grow and open new accounts thoughout the U.S. So far, Cachafaz has received great feedback from customers around New York, Florida, California, Texas and it will hopefully be ex- perienced nationwide. GN: What would you say makes your com- pany unique? JM: As a company, we are constantly inno- vating to create new, high-quality natural products. Developing healthy, delicious and affordable food for all customers is our top objective. Our philosophy is to select the best natural ingredients so that customers can enjoy a product with a variety of nutritional properties. Cachafaz is a great example of viral marketing success: simply through word of mouth, our customers have put us at the top of international business. GN: Are you introducing any new products? If so, what distinguishes this new product from others already on the market? JM: Yes, Cookids. After two years working with farmers and new wheat suppliers, we manufactured an incredibly full flavor whole wheat cookie, which is certified USDA Or- ganic, available in three flavors: Vanilla, Cocoa and Honey & Oats. The first two are also vegan with low sugar and fun packag- ing. We consider that all the natural attributes will be key for customers to pick up. GN: Where is your current product emphasis? JM: We target customers who care about in- gredients, so we emphasize right on the package what the cookies contain, and just as importantly, what they don't. GN: What is the nature of your distribution? JM: We just started working with UNFI, available in three distribution centers, and are also working with six smaller distribu- tors throughout the U.S. Our goal is to make sure customers around the country will be able to find our products at their local grocery shelf. We are confident that the demand of our products will open many other doors. Visit Cachafaz at booth #5271. For more in- formation, go to www.cachafaz.us. Cachafaz (Cont'd. from p. 1) Divella starts by milling its own semolina in its on-site mills, using the highest quality durum wheats. It is this special mix of wheats which gives the pasta a natural, bright yellow color with a high protein con- tent with a great texture and fantastic flavor. Apart from being No. 2 in Italy, Divella also exports to over 140 countries. Its name is closely associated with the Mediterranean diet: the best flavor, the highest quality and the healthiest foods. The company's mission is to spread excellent food throughout the world. Its philosophy can be summarized in its constant search for high quality standards which it has been working on for over four generations. Divella produces a wide range of pasta shapes to suit all preferences and which can happily adapt themselves to a wide variety of ethnic cuisines. From the classic spaghetti and penne, to egg-based pasta, the "classy" bronze extruded pasta, whole wheat and gluten free pasta, vegetable enriched pasta and the latest ARTISANAL line (a new, slow-dried pasta which, when boiled, has the texture and consistency of fresh pasta, with- out the refrigerated-storage problems of truly "fresh pasta"). It also offers a complete range of canned and bottled tomato products, bis- cuits, extra virgin olive oil, rice, couscous and vinegar. In 2017, the company opened a new ware- house in Los Angeles to support the already existing New Jersey location. For more information, contact the North America Office at info@divellausa.com, call 347.725.4096 or visit booth #1153. Divella (Cont'd. from p. 1) and inclusions from all over the globe. Each product is carefully and beautifully packaged and presented in retail stores that deliver first-class ambiance and outstanding cus- tomer service centered on "The Golden Rule." From Owner and Founder, Cathy Brand-Beere's childhood home to the current 30,000 square foot corporate and manufac- turing headquarters, the cornerstone of De- Brand remains a steadfast commitment to excellence and a passion for perfection. The three most popular chocolate collec- tions are available not only in beautiful gift box collections, but can also be purchased in bulk. The Classic Collection is ideal for those who appreciate quality and tradition. Timeless favorites make up this most popu- lar collection, 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 Collection is perfect for the ul- timate chocolate lover! These 12 incredible variations seem almost too beautiful to eat ... almost. Each oversized piece is individually and artistically designed, but their true beauty lies within. Each silky, rich truffle is like a petite, luxurious chocolate dessert. The Connoisseur Collection is created for those who have an appreciation for diverse flavors, textures and taste combinations. By creating unique combinations of spices and rare ingredients found locally and from around the world, this extraordinary collec- tion of chocolates, with its unpredictable tex- tures and tastes, will take you to a new level of chocolate appreciation. For more information, email wholesale @debrand.com, go to www.debrand.com or call 260.969.8331. DeBrand (Cont'd. from p. 1) After losing everything in WWII, the Dukcevich family was forced to flee its na- tive home of Croatia and take refuge in Tri- este, a multi-cultural port city in Northeastern Italy. This area, in the region of Friuli Venezia Giulia, is located on the Aus- tro-Hungarian border and is enveloped by the Alps. Noticing the unique culture and eating habits of their new home city, the Dukcevich family began producing and sell- ing traditional recipe frankfurters and cooked and roasted hams to the locals, and the rest, as they say, is history! But they didn't stop there ... today, Principe is the leading top quality producer of one of Italy's most prestigious food prod- ucts, Prosciutto di San Daniele. Principe's ever-growing portfolio of prod- ucts includes various agings of Prosciutto di San Daniele, Prosciutto di Parma and Pro- sciutto Italiano; an ample selection of cooked and roasted hams, Mortadella from Bologna, Roasted Porchetta and Pancetta, Speck IGP Alto-Adige, Bresaola, Cotechino and many other authentic regional Italian deli meats. Principe not only imposes higher restric- tive standards on its products than most regulatory boards do, but also demands di- rect control over every step in the produc- tion process, from the development of free range natural farms to in-house de-boning and curing. This meticulous quest for per- fection and constant innovation allows for dependable, consistent, top quality prod- ucts and an exclusive, completely closed food safety system. With proprietary ani- mal farms, six production plants, two slic- ing facilities and export to over 40 countries around the world, Principe has certainly become Italy's industry leader for premium deli meats. In 2018, Principe Foods proudly launched new portfolios of domestically sliced salumi for both retailers and foodservice operators in the United States. The new domestic slic- ing lines mark a significant investment from the Dukcevich family in the future of the company in the U.S.! While the Dukcevich family was adamant to secure a solid future for generations to come in their new Italian homeland, they could not have predicted just how successful they would be, both in Italy and around the world. Today, the Principe brand is synony- mous with best-in-class quality, passion, in- novation, food safety and taste. Visit Principe at booth #2469. Principe (Cont'd. from p. 1)

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