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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2019 n GOURMET NEWS N H 7 8 Central Milling: 150 Years of Milling Central Milling is an employee owned and operated company. It owns three mills in Northern Utah that employ dozens of hard working families. Its mills have supported farmers and families in Cache Valley, Utah, as well as bakers from coast-to-coast for over 150 years. Central Milling mills all types of flour from a broad spectrum of grains, specializ- ing in custom types of flour designed specifically for customer products. Central Milling's two organically certified blending facilities can handle any type of dry mix you can dream up. It makes an incredibly unique sprouted product called Living Sprouted Grain, which is a fantastic addi- tion to any existing product you may have in production. Its full-service bakery distri- bution company in California helps bakers all over the West Coast with formulation to flour deliveries. It's all about relationships at Central Milling. From offering technical support on all aspects of working with its flour and grain products to providing formulas rigorously tested in its bakeshop, the company culti- vates a high-touch relationship between the farmer, the miller and the baker that is the guiding light of its business. Central Milling is committed to the future. Built in 1867 on the Logan River in Logan, Utah, its mill operates much as it did 150 years ago: on electricity generated by its own water turbine. Central Milling is proud to be a premier or- ganic flour mill in the United States, one of just a few committed to using re- newable energy. In Petaluma, Califor- nia, within its West Coast distribution center: Keith Giusto Bakery Supply, Central Milling has a bakery used for research, development and training. Its bakeshop has all the amenities that an artisan bakery needs to bake exceptional products, and with a warehouse full of ingredients under the same roof, an inspired baker would never get bored. The company also hosts work- shops for bakers of all levels. If you are interested in learning new techniques, reviving or polishing old ones, contact Central Milling and see if it can help. Central Milling is actively ex- panding a part of the company in re- sponse to the dietary issues America is facing: a mill dedicated to whole grain flour, mixes and blends. It be- lieves that people should be eating mainly whole grain products, and relishes the opportunity to work with companies with a similar philosophy. Central Milling would appreciate the opportunity to help bring your innovative whole grain product to fruition. For more information, go to www.central milling.com. GloryBee Highlights New Products with Modern New Look Founded in the Pacific Northwest in 1975, GloryBee is a honey and natural ingredient company committed to supporting a healthy life for communities and the environment. From the beginning, it has been supplying premium honey, sweeteners, spices and other quality ingredients directly to consumers, natural food manufacturers, bakeries and markets. Driven by a belief that business can be a force for good, it started the Save the Bee initiative in 2012, which donates 1 per- cent of all retail honey sales to fund critical bee research on nutrition, health and the issue of Colony Collapse Disorder. This year, GloryBee is excited to increase its product offerings and expand its con- sumer and distribution bases. With new products like Brown Butter Honey Ghee, three new Creamed Honey flavors (Clover, Raspberry and Chocolate Almond) and a va- riety of baking and cooking ingredients hit- ting shelves soon, the company decided that the time was right for a brand refresh. "The scope of our offerings is growing, and we want our brand to reflect all that we do," says Marketing Manager Heidi Jacobson. "The new brand shows we're more than just a honey company, and that all of our products carry the same great quality our customers know and love." In building this new look, GloryBee hired the Oregon- based Revolution Design Group, which specializes in the food and beverage industry. "We created a modern and clean look that complements and highlights the rich color of the product in each jar," says Revolution Design Group Creative Director Nick Yarger. "Our goal was to craft some- thing eye-catching that unifies the brand and differentiates the product lines." Each product line will carry a different color on the label: white for the core line that includes or- ganic and raw unfiltered hon- eys; black for the premium line featuring creamed hon- eys, specialty honey, and Brown Butter Honey Ghee; and blue for non-honey prod- ucts like coconut oil, tamarind, and molasses (formerly Aunt Patty's branded products). "We can't wait to roll out this new look. We feel it really communicates how Glory- Bee has evolved while highlighting our last- ing commitment to quality and healthy living," says Jacobson. Visit GloryBee at booths #463 and #N829. love good fats Launches Nationwide, Poised for Growth As demand for healthy fat-fueled, keto- friendly snacks continues to grow across North America, Canadian brand The Good Fat Co. Ltd. closed a successful common share funding round at $5 million to support its launch into the United States. This brings its total equity raise to date to $9.4 million. This funding enables the brand to aggres- sively penetrate the U.S. market. As of January 2019, love good fats bars is now available nationwide in all 450 Whole Foods stores in the U.S. – unprecedented na- tional retail distribution for a new brand, which would typically be given a smaller number of test stores. "I'm passionate about changing the way we eat. My bars are based on the latest sci- ence that shows that there are health benefits to eating good fats and dramatically reducing sugar intake. The demand for products that fit into a high fat, low carb lifestyle is grow- ing – customers love our bars because of their melt-in-your-mouth taste. There is nothing like this on the shelves. That's driv- ing phenomenal interest from retailers," said Suzie Yorke, Founder and Chief Executive Officer, love good fats. The love good fats team, armed with strong financial resources, is ready to take the U.S. market by storm. It is expanding its marketing and operations team and is aug- menting its sales force through a partnership agreement with Acosta, which will see its product on even more U.S. store shelves. Its robust marketing plan includes in- store demonstra- tions, 15 second television ads, digital and social media marketing. It is also planning to take its product directly to U.S. consumers and will attend consumer and trade shows from coast-to-coast over the next few months. "We've built the business from the grass- roots up using word of mouth, social media and sampling opportunities," said Yorke. "When people try the bars, they love them. We're getting great consumer feedback on our bars – the texture is truffle-like and just delicious." Over the next few months, love good fats will continue to build a network of retailers in North America that expands the growing brands' reach and in-store presence. "Of course, we're excited to launch in all U.S. Whole Foods stores in January," continued Yorke. "But the coming months will bring our bars to even more store shelves and more consumers." love good fats offers six award-winning snack bars flavors, including: Peanut Butter Chocolatey, Coconut Chocolate Chip, Mint Chocolate Chip, Rich Chocolatey Almond and two plant-based flavors, Chocolate Chip Cookie Dough and Peanut Butter & Jelly. Each bar has 1-2 grams of sugar, moderate protein (9-10 grams) and 14 grams of fats. With the right mix of good fats and very little sugar, the bars fit into a 'keto lifestyle' and are perfect for people who want a grab-and- go snack and are trying to reduce their sugar intake. For more information, go to www.love goodfats.com. Introducing Hammond's Gourmet Cookies and New Chocolate Bar Flavors Hammond's Brands, the parent company of Hammond's Candies and Old Dominion Peanut Company, has announced exciting additions to its product lineup for 2019. Fur- ther expanding into the snacking category, it has introduced a collection of rich, buttery, bite-sized tea cookies. Hammond's has also added two flavors to its much-loved assort- ment of gourmet chocolate bars. Hammond's cookies will be available in four delicious flavors: Lemon Raspberry, Salted Caramel, Peanut Butter Chocolate Chip and Chocolate Chip. A fifth seasonal flavor, Chocolate Peppermint, will be added to the collection for holiday 2019. Each fla- vor comes in a 5 ounce box packed 8 per case with an MSRP of $5.99. Two new chocolate bars will also hit shelves. Coconut Cream Pie is a milk choco- late treat with coconut flakes and a rich, creamy ganache, and Sodapop! is a unique, cola-flavored milk chocolate bar featuring fizzy popping candy which replicates the carbonated beverage. Each 2.25 ounce bar is packed 12 retail units per display with an MSRP of $2.99. "We are excited to kick off the new year with these great new products," said Andrew Whisler, Hammond's Executive Vice President of Marketing and Business Development. "We're especially excited to enter the cookie category provid- ing consumers with even more great every- day treats with Hammond's quality. From classic Chocolate Chip to delicious Salted Caramel, there is a flavor to satisfy every sweet tooth." "We're always working on new flavors to expand our chocolate bar assortment," added Andrew Schuman, Presi- dent and Chief Executive Officer. "Customers will love the decadent flavor of Coconut Cream Pie, and Sodapop! is completely unique. The popping candy throughout the bar delivers a fun and sweet surprise in every bite." For more information, go to www.hammonds candies.com or call 888.226.3999. Follow the company on Facebook at www.face book.com/hammondscandies and Instagram at @hammondscandies.

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