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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2019 n GOURMET NEWS N H 6 6 Souperb Expands Plant-Based Soup Offerings Wow your customers with fresh, new plant- based soups. Souperb Soup proudly expands its line of fresh soups to include three new, nutritious soups featuring exciting flavor combina- tions. Maintaining its high standards, these soups are made with real, gluten-free and non-GMO ingredients without any added sugar. Tomato with Fennel Seed Soup: Classic tomato soup brightened with a hint of fennel seed. You won't miss the cream and it's sweetened with healthy carrots. Vegan, dairy free, gluten free and no added sugar. Black Bean with Cactus Soup: Surprise! Cactus is featured in this Southwest inspired, protein packed black bean soup. Multiple en- joyment options including hot as a soup, cold as a dip or as a side dish on Taco Tuesday. Vegan, dairy free, gluten free and no added sugar. Red Pepper Corn Soup: Savor the taste of summer. Sweet corn and red peppers seasoned with herbs and spices mingle for a flavor combi- nation you will surely love. The three new soup varieties are sold in 24- ounce tubs (MSRP $7.49) in natural food stores like Whole Foods Mar- ket. They are usually found on the refrigerated shelves of pre- pared food or deli departments. Souperb's Founder, Joanna Terry, says, "We love creating plant-based soups with a fla- vorful twist. Our customers care about eating well, and their response to our line of premium, healthy soups has been amazing. The intro- duction of these small-batch soups allows us to offer even more variety and to share our passion for good, whole food ingredients." Divella Offering Full Italian Program for Retailers, Foodservice Distributors Divella was founded in 1890 in a small vil- lage near Bari in the Southern region of Puglia. Over the years, the Divella family business has become the No. 2 pasta brand sold in Italy. This is thanks to the successful blend of tradition, top-quality raw materials, up-to-date technology and enthusiasm. To guarantee the quality of the pasta, Di- vella 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 content with a great tex- ture 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 prefer- ences and which can happily adapt themselves to a wide vari- ety 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 consis- tency of fresh pasta, without the re- frigerated-storage problems of truly "fresh pasta"). It also offers a com- plete range of canned and bottled tomato products, biscuits, extra virgin olive oil, rice, couscous and vinegar. In 2017, the company opened a new warehouse in Los Angeles to support the already existing New Jersey location. For more information, contact the North America Office at info@divellausa.com or call 347.725.4096. The French Farm Expands Pasta Selection The French Farm has expanded its Italian pasta selection to include Verrigni. Rooted in quality and tradition, Verrigni's bronze cut pastas have superior texture and flavor. Verrigni has been producing high-end pas- tas for 110 years. Considered one of the an- cient "Pastifici Abruzzesi," Verrigni has started a new phase by expanding its product line and refreshing its packaging. The high- est quality ingredients and traditional pro- duction methods have been carried over into the refresh, as this is the heart of the com- pany. Today, the superior quality of the pasta is rooted in selecting the highest quality durum wheat, which is exclusively Italian. The wheat comes from the Abruzzo region, from a family owned farm. Verrigni prides itself on its traditional pasta making style. The wheat is still to this day stone ground using water from the Gran Sasso and then it is air-dried using the drying cabinets invented by the founder's son. Along with high quality durum wheat, the pastas are bronze cut, meaning the dies used to cut and shape the noodles are made from bronze. The bronze cut gives the noodles a coarser texture. The coarse texture allows the noodles to hold onto the sauce. Verrigni truly takes Italian pasta to the next level in terms of quality and tradition. With seven different noodle shapes to choose from, The French Farm has an option for all your pasta needs. Whether you are search- ing for a classic spaghetti shaped noodle, or some- thing a little more unique like the Radiatori, these high-quality pastas will exceed your expectations. All of the noodle shape options from Verrigni come packaged in cases of 12 and pair fantas- tically with Frantoi Cutrera's Norma Tomato Sauce or La Favorita's Genovese Pesto. For more information, go to www.the frenchfarm.com. Loacker Introduces Quadratini Matcha Welcome to Japan's volcanic hills, the cradle of the noble green tea. Close your eyes and take a deep breath; can you smell its scent al- ready? Loacker introduces its latest creation: Quadratini Matcha, filled with a cream of unsurpassable goodness! A light layer of Matcha cream filling is enclosed between two light and crispy wafer layers, delivering a refined and bold taste. For true connois- seurs of the luxuries in life, it's time to treat yourself to pure bliss! Over time, the family business, founded by Alfons Loacker in 1925 in Bolzano, Italy, has developed from a small regional pastry shop to a globally known brand with products that delight people in more than 100 countries. Despite its internationalization, Loacker fo- cuses on sustainable, environmentally friendly and fair business strategies. The pro- duction sites for its wafer and chocolate spe- cialties lie in the heart of the Dolomites, in the midst of pristine nature, where the water is fresh and pure. Its products are made using state-of-the-art technology, but still according to old family traditions, love and care. It is surrounded by beauty, which inspires the best, most genuine things. The secret that makes Loacker so irre- sistible and globally successful requires a lot of experience. With dedication and an unerr- ing eye, the company devotes itself to the careful selection of the raw ingredients: Ital- ian hazelnuts grown in its fields in Tuscany, real Bourbon vanilla pods, pure chocolate, sun-ripened raspberries, hand-picked blue- berries, the finest cocoa, according to its own recipes and fresh mountain water. The com- pany always bears in mind what is most im- portant: the naturalness and authenticity of its products. This is guaranteed by the com- pany's philosophy: Loacker expressly rejects the use of colorings, preservatives, added fla- vorings and hydrogenated fats. Its biggest aim is to embed the Loacker brand in the hearts and minds of every con- sumer in the world, as a synonym for unique quality and wholesome natural goodness. It is the company's permanent challenge to continuously develop the essential benefits of the brand in this way and to deliver sus- tained added value. For more information, go to www.loackerusa.com. Chocolate Chocolate Chocolate Company Expanding Sweet things are happening at Chocolate Chocolate Chocolate Company. In late 2018, the company purchased a second facility to expand its manufacturing, warehousing and distribution for its continued national expan- sion. With the additional space at the factory, a third Swiss Knobel One-Shot line was or- dered as well as a high-speed wrapper from Italy, chocolate melters and an additional cooling tower. The entire line is being in- stalled in early 2019, which brings a total in- vestment to over $2,000,000 in the last 12 months. In September of 2018, Chocolate Chocolate Chocolate Company also became SQF certified, making the factory GFSI compliant. This has allowed the company to expand its private label and contract manu- facturing business as well. The manufactur- ing facility is also partially powered by solar energy, uses only LED lighting and recycles all of its cardboard that comes into the facility. Chocolate Choco- late Chocolate Com- pany is known for its craft chocolate bars, mini bars and caramel bites. The company's new equipment has given it the ability to make these new prod- ucts and add exciting new flavors to each line. Many of the popular flavors include Waffle Cone Caramel, BEE-Berry Honey Caramel, Sea Salt Caramel, Peanut Butter & Banana, Key Lime Pie, Happy Birthday, Ital- ian Cannoli, Blood Orange Caramel and Strawberry & Champagne Truffle, to name a few. There are two scheduled releases for new products in 2019. Founded in 1981, Chocolate Chocolate Chocolate Company is owned and operated by the Abel family, who works at the factory every day alongside a team of artisan chocolatiers. The company started out as a small retail store and candy kitchen and has expanded across the county through its Wholesale and Contract Manu- facturing Division. The company has seven production lines, all of which run daily.

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