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GOURMET NEWS FEBRUARY 2019 www.gourmetnews.com CONVENIENCE FOODS 1 8 DeBrand Mini Bunnies are the perfect ad- dition to every Easter basket. Each pack- age of 10 miniature solid chocolate bunnies is individu- ally wrapped and available in milk or dark chocolate. They are perfect as mini-treats, but in addition to snack- ing, they are great sitting on whipped cream that tops a drink or dessert. DeBrand also offers larger solid choco- late bunnies that are individually wrapped and available in dark, milk and white chocolate. DeBrand's signature Rocky Road Egg contains creamy milk or rich dark chocolate blended with buttery caramel, made-from-scratch, fluffy vanilla marshmallows and whole roasted al- monds and roasted pecan halves. They are packaged in a clear bag with an el- egant pink or yellow bow. "Happy Easter" Chocolate Thought Bars are also a big hit and are available in milk and dark choco- late. Chocolate Thought Bars are available for all holidays and occasions. DeBrand Fine Chocolates 260.969.8331 www.debrand.com Easter-Themed Treats from DeBrand Ardagh Group's versatile, 26-ounce Mason Jar is perfect for craft food produc- ers and home canners alike. Proudly made in the U.S., the jar is made using high qual- ity flint (clear) glass with a 70-450 canning finish. This 100 percent, endlessly recycla- ble glass Mason Jar is environmentally friendly and boasts an excellent shelf life. For home canners, the jar can be washed and reused for many years of preserving foods and sauces. This Mason jar is offered in 12-pack cases available for purchase on Ardagh G r o u p ' s BOB™ site with conven- ient online ordering and payment via credit card or PayPal. Or, it's available in six-pack cases from Ardagh Group di- rectly. Ardagh Group 856.455.2137 food.buyourbottles.com 26-Ounce Glass Mason Jar Balsamic Fig Uncured Bacon Jam by TBJ Gourmet is part of TBJ Gourmet's Boar's Reserve line of premium bacon jams. According to co-Founder Michael Oraschewsky, this cre- ation was inspired by chefs in the food service channel making bacon jam, fig and goat cheese flatbreads with his Clas- sic Bacon Jam. He fig- ured that the home cook would like to save some time but still be able to create the perfect bite that makes that dish so memorable. The 9-ounce jar sits comfortably on cheese and specialty counters as it offers the customer a new pairing with their favorite cheeses. Like all of TBJ Gourmet's bacon jams, the Bal- samic Fig Bacon Jam is made with uncured bacon that has no added nitrites or ni- trates. It is gluten free and U.S. Department of Agriculture-certified with bacon as the first ingredient. Packed six per case, this item is shelf stable. TBJ Gourmet www.tbjgourmet.com Balsamic Fig Uncured Bacon Jam from TBJ Gourmet Aquamin™, calcium from red algae, con- taining magnesium and 72 other trace minerals, is harvested in fjords off Iceland and is truly a sustainable marine ingre- dient used to fortify food products, beverages and supplements. Marigot Ltd, the manufacturer of Aquamin, has an exclusive license from the Icelandic government to harvest the mineral-rich red algae (Lithothamnion species). Only dead, non-live calcified material is harvested, assuring that the live, young plant deposits are left to grow to maturity. Levels of available mature seaweed de- posits are mapped into a grid system, not only protecting the natural ecosystem, but ensuring continual supply. Marigot's harvesting technology is environmentally responsi- ble, and extraction tech- niques are shown to have minimal impact on sur- rounding flora and fauna of the harvesting regions. Stauber Ingredients 714.441.3900 www.stauberusa.com Aquamin Natural Marine Minerals from Stauber USA La Perruche crafts delectable white and golden-brown, coarse cut sugar cubes. They offer all of the flavor and appeal of authentic, 100 percent pure cane sugar. The white lumps are distinguished by their unique shape, and add a touch of ele- gance and originality to any coffee, tea or cocktail. The enthusiast seeking the fla- vors of raw cane sugar will likely prefer the warm golden-brown cubes with a delight- ful hint of caramel. An icon in sugar cane history, La Per- ruche is now part of France's gourmet and cultural heritage. Since the brand's recog- nition award almost 130 years ago, La Per- ruche has prospered in France and well beyond its borders, sharing the finest quality sugar around the world. The origi- nal shape, warm, g o l d e n - b r o w n color and unique taste of the coarse cut cubes make it the real emblem of the brand, which over the years has become the symbol of a highly sought after art de vivre; art of life. Show your customers and friends the finest sugar on the market, La Perruche. World Finer Foods 973.338.0300 www.worldfiner.com The Sweet Taste of Elegance Fall River Wild Rice: New Ways with America's Native Grain Interest in plants and grains is soaring, as shoppers look for new ways to eat healthy. High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains avail- able. It was a staple food of several Native Ameri- can tribes, who called it "manoomin" or "pre- cious grain." Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in salads, soups and stir- fries. However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts. Fall River's Fully Cooked Wild Rice is high-protein good- ness in seconds. The only cereal grain native to North America, wild rice is not even a rice at all. It is the seed of Zizania plus- tris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley in the shadows of the Sierra Nevadas and the Rockies. Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cas- cade and Sierra Nevada ranges. Fall River Wild Rice 800.626.4366 www.fallriverwildrice.com Redondo Iglesias Introduces New Retail Items, New Packaging Redondo Iglesias, the 'maestros ja- moneros' ham masters, based in Valencia, Spain whose brand is best known by chefs, has in- troduced a new logo and retail packaging already finding success in Europe. In addition to Jamon Serrano, there are also two offerings of Jamon Iberico. The non-acorn Jamon Iberico is know as Cebo or "fed" and comes in two grades: either cebo or cebo de campo. Iberico Cebo is raised in barns while Iberico Cebo de Campo is free ranging in the field, or "fed in the field." Redondo Iglesias Iberico is either Iberico de Bellota, acorn fed or Iberico Cebo de Campo, free ranging in the field, never in barns. The new packaging also emphasizes the extra aging of Redondo's products – over 18 months on Ser- rano, 36 months on Iberico Cebo de Campo and 48 months on Iberico de Bel- lota. Redondo Iglesias 201.455.5266 www.redondousa.com MarDona Specialty Foods' Black Truffle Marinara Sauce MarDona Specialty Foods' Black Truffle Marinara Sauce is perfect for any pasta dish. The sauce is delicious, natural and perfectly portioned in 16-ounce jars. MarDona uses only pure, natural in- gredients – the best crushed tomatoes, fresh spices, pure truffle infused olive oil and the finest black truffles in the mak- ing of its gourmet sauce. Then the sauce is slow cooked over a low heat for hours to bring it to its well-balanced thickness and great taste. Sodium and calorie levels are kept as low as possible, and it's gluten free. MarDona Specialty Foods 855.645.7772 www.mardonausa.com

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