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GOURMET NEWS www.gourmetnews.com n JANUARY 2019 n GOURMET NEWS 3 6 Rogue Creamery Named "Best for the World" Since its founding in 1933, Rogue Cream- ery's handmade cheeses have won wide- spread acclaim and dozens of awards, including two back-to-back "Best of Show" American Cheese Society Competition wins (2009 and 2011) and the honor of "World's Best Blue Cheese" (2003) – distinctions that have put this small, Oregon-based business on the international stage. But being a leader in the specialty cheese industry is only a part of Rogue Creamery's vision for the future. As Oregon's first public benefit corpora- tion (B Corporation), Rogue Creamery has built a reputation of being a force for good. It strives to do more than be best in the world; it also wants to be best for the world. Now Rogue Creamery has been honored for doing just that. Out of more than 2,400 Certified B Cor- porations around the world, Rogue Creamery has been singled out for creating extraordi- nary positive impact in its community and environment by winning a place on the 2018 "Best for the World" lists. This is the second year in a row that Rogue Creamery has been honored with this distinction. "As a mission-driven public benefit cor- poration, we want to do so much more than make better cheese," commented David Gremmels, President of Rogue Creamery. "We want to make a better future, too." Rogue Creamery now produces USDA certified organic cheese – one initiative that contributed to its "Best for the World" ranking. At the company's organic dairy farm, it embraces sus- tainable solutions that increase both herd and soil health, while also helping with carbon sequestration. This includes an automatic milking system, in- tensive rotational grazing practices and an innovative waste repurposing system. Rogue Creamery has installed solar panels at its dairy and cheesemaking facilities and has en- acted a plan to generate 100 percent of its own energy needs by 2023. Rogue Creamery also pursues initiatives aimed at building sustainability in its communities through team-led volunteering and charitable dona- tion programs. Gremmels added, "Being named 'Best for the World' shows that we're doing it right. Our actions make a real dif- ference – and our hope is that they inspire others to do the same." The Best for the World Lists are based on an independent audit ad- ministered by the nonprofit B Lab, which measures a company's influ- ence on its workers, community, customers and the environment. Businesses that earn scores in the top 10 per- cent of all B Corporations win a spot on the Best for the World lists. Rogue Creamery placed on the 2018 Overall Best for the World list, as well as B Lab's Best for the World – Environment list. Visit Rogue Creamery at booth #2127. For more information, go to www.rogue creamery.com, call 541.665.1155 or email wholesale@roguecreamery.com. The Spice Lab Showcases New Products, Introduces CBD Line The Spice Lab is showcasing its award-win- ning line of premium seasonings and barbe- cue rubs, all natural sugars, drink rimmers and introducing a line of cannabidiol (CBD) infused products at the Winter Fancy Food Show in booth #5677. The CBD Curated Beneficial Delights line will include a selection of herbal teas, olive oils and other products. Legal in most states and Canada, CBD contains less than 0.03 percent THC, offering relief from health is- sues without the cannabis high. The Specialty Food Association's Trendspotter panel named cannabis as one of its 2019 food trends. With a new look and more seasonings, The Spice Lab's carefully-crafted spice blends are all natural, OU Kosher and most are gluten-free, sold in plastic jars with shaker top and larger glass jars with wooden spoon at retail and other packaging options online at www.spices.com. The selection includes Chorizo Seasoning, the winner of the 2018 silver sofi™ Award in the Seasonings/Spices category from the Specialty Food Association. New season- ings, previewed at the Summer Fancy Food Show, include 2019 Scovie Award winners Fiery Southern Charm, Spicy Turmeric, Southwest Chili and Spicy Brown along with Everything and More, Kickin' Mustard Rub, Seattle Seafood, Chicago Chop, Hawaiian Hula, All Natural Taco, Spicy Citrus Mojo, Smoky Pecan and Adobo Seasoning. In total, the line now includes nearly 50 unique sea- soning blends. The all natural Drink Rimmers offer sweet and savory options to spice up cocktails. Marketed under The Spice Lab's Creative Mixology brand, the sugars and salts are packaged in large, round, flat metal tins – the perfect size for all styles of barware. A shelf-ready display case holds six units. For bar and restaurant use, large resealing bags that rim up to 150 drinks also are available. Flavors range from Zesty Orange, Peppermint and Lemon Drop sugars to Traditional Margarita, Bloody Mary and Chili Lime salt. Sold under The Sugar Lab brand, the com- pany's line of all natural sugars are blended in-house in small batches using the finest quality ingredients and packaged in French glass jars. Flavors include Cinnamon Hibis- cus, Espresso, Sweet Tea + Lemon, Mocha, Tropical Hibiscus, Peppermint, Evergreen, Cinnamon and Zesty Or- ange. Use to decorate cook- ies and desserts, rim a cocktail glass, sprinkle on oatmeal or flavor a glass of iced tea. Based in Pompano Beach, Florida, The Spice Lab is a woman-owned and family-run business, with all products processed and packaged in its HACCP certified manufacturing facility. The Spice Lab is WBENC certified as a Women's Business Enterprise and has received USDA NOP Organic certification. The Spice Lab was named to the 2018 Inc. 5000 list of America's fastest growing private companies for the fourth consecutive year. Visit The Spice Lab at booth #5677. For more information, go to www.spices.com, call 954.275.4478 ext. 108 or email sales@thespicelab.com. Gourmet International: Your European Importer of Choice Gourmet International has been importing and distributing fine specialty foods and con- fections for 29 years and counting! Gourmet International is also the exclusive importer of 40 European sweet and savory brands. These brands include ALB-Gold, Asbach, Bechtle, Belfine, Biogold, Black Forest Girl, Breitsamer, Butlers, Dallmayr, Delba, Fit n' Free, Gadeschi, Grocholl, The Grown Up Chocolate Company, Günthart, Hachez, Hela, Hengstenberg, Hengstenberg 1876, Hero Nectars, Jacobsens of Denmark, J. Lue- hders Vegan Gummies, Kane Candy, Kartof- felland, Kathi, Lorenz, Löwensenf, Maintal, Mangini, Messori Cono Snack, Mr. Stanley, Nektar Quell, ORO di Parma, Quickbury, Reber, Riesa, Rügenfisch, Satri, Schladerer, Shortbread House of Edinburgh, Venchi, Vergani and Wicklein. In January 2017, Gourmet International relocated into a newly built 125,000 square foot building to support the company's rapid growth and to better serve its customers. Gourmet International strives to bring you the best possible selections for your stores at com- petitive prices to guaran- tee your complete and utmost satisfaction. Its customer service staff and sales representatives are poised to help you to the best of their ability with product selections and merchandising strategies. As a national distributor, Gourmet Inter- national utilizes its trucks and other shipping companies such as DSV, FedEx, Frozen Food Express, JKC and UTL to ensure its products reach you in a proper and timely manner. As a family owned company, Gourmet International under- stands the importance of fam- ily in daily life. By distributing a wide variety of the finest specialty foods to your stores, it is making shared moments and enjoyable memories in many homes that will last a lifetime! Visit Gourmet International at booth #1034. For more information, go to www.gourmetint.com, call 800.875.5557 or email info@gourmetint.com. What's New from Wild Garden After a successful launch of the "Taste of the Mediterranean" line in 2016, consumers and retailers alike are demanding even more in- spired ethnic flavors. Wild Garden ® obliged and crafted two all new marinades and a sim- mering sauce that satisfies today's and to- morrow's dining trends. Moroccan Chermoula is bursting with the flavors of cilantro, parsley, garlic and herbs – perfect for seafood and poultry. Chicken Shawarma is a warm and exotic blend of fla- vorful herbs and spices, and rivals the most famous shawarma stands in the Middle East. Tunisian Shakshouka is a brand-new sim- mering sauce, and features a savory blend of ripe tomatoes, onions, chunky red peppers, garlic and spices – an exceptional base for poaching eggs, fish or shrimp. Two all new pilafs also join the authentic line of "Heat and Serve" products. Dill & Fava is fragrant wisps of fresh dill weed and tender young fava beans folded with basmati rice for a delicate side dish. Rice & Potato pilaf is reminiscent of comfort food of rural Lebanon; tender chunks of potatoes and fra- grant herbs and spices make this a hearty and delicious side dish. Beautiful packaging will ef- fortlessly catch eyes on retail shelves, create trial and repeat purchases, and can be cross merchandised in the meat de- partment. Packed conveniently in a 6 pack, the box top is re- moved to reveal a tray that fits perfectly on the shelf. Attrac- tive, attention-grabbing ship- pers are available for both marinades and pilafs. Wild Garden strives to develop products with a clean label and uses only all-natural wholesome ingredients and no preservatives. The Wild Garden team creates fully supported so- cial media and marketing campaigns with the novice consumer in mind. Quick cooking videos and recipes demonstrate just how easy the products are to use and highlight the many ways to prepare #WildGardenEats. For more information, visit booth #6569, contact Vice President of Sales, Mark D. Smith at 708.298.3819 or marksmith@wildgarden.com, or go to www.wildgarden.com.

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