Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2019 n GOURMET NEWS N H 7 6 Mamie's Pocket Pies: The Little Pie with Big Homemade Taste Pie making has always been a tradition in Kara's family. Recipes were passed down from her great grandmother, to her nana and then to her mum Mamie. When Kara's daughter's high school win- ter formal was cancelled because of lack of funding, she decided to make her family's 9- inch apple pies for the class to sell. The fundraiser was a huge success and Kara then found herself taking orders from the local grocery stores. Mamie's Pies was in busi- ness! But Kara quickly realized she needed to take this seasonal business and turn it into year-round happiness. Enter the creation of Mamie's single serving, hand-held pocket pies! Shaped like apples, blueberries and pump- kins, these pocket pies are the perfect size to enjoy any time of the year. With their unique shapes and absolutely delicious homemade taste, it didn't take long for Mamie's pocket pies to be chosen as Oprah's Favorite! Using simple all-natural non-GMO ingre- dients and no preservatives, Mamie's pocket pies are frozen, unbaked and go freezer to oven, air fry or deep fry. Mamie's flavors in- clude the sweet and tart McIntosh apple, wild Maine blueberry, tart Michigan cherry, sweet strawberry and New England pumpkin with molasses and brown sugar. Each pocket pie is surrounded by Mamie's signature flaky crust that compliments the fruit forward fill- ings. Mamie's pocket pies are disrupting the frozen dessert category with innovation that cou- ples convenience and quality. Convenience drives innovation in the freezer aisle but quality will keep consumers com- ing back for more. The company uses four simple ingredients in its signature flaky crust; sus- tainably sourced vegetable shortening, un- bleached flour, water and salt. Fillings are fruit forward, with a hint of sugar and cornstarch as the only thickener. It doesn't change any of the ingredients Kara's grandmother used in her classic New Eng- land pies. Mamie's will continue to offer consumers new flavors in 2019 and beyond, introducing its Georgia peach pocket pie this year. The company listens to its customers and brings them the flavors they're asking for. In 2018, Mamie's sold over 250,000 pocket pies on QVC. It launched wild Maine blueberry in 2018 on the plat- form and it's become one of the company's best sellers. Mamie's will continue build- ing on its e-commerce suc- cess through its own website, Amazon, Stonewall Kitchen and QVC as well as other partners. During 2019-2020, it will expand its retail grocery and foodservice presence on a national level. Mamie's pocket pies are available in a 28- count foodservice case and an 8-count tear away retail case. Pocket pies are sold indi- vidually in the freezer aisle with an MSRP of $3.99. Try Mamie's pocket pies, and you'll truly have happiness in the palm of your hand! For more information, visit booth #H1008. Introducing New Simple Mills Almond Flour Brownie Mix Simple Mills' new Brownie Mix makes de- liciously fudgy brownies using only sim- ple, whole-food ingredients that are hand-selected for purpose. Made with al- mond flour and coconut sugar, the new Brownie Mix contains 25 percent less sugar than other brands and delivers rich, chocolatey taste and texture. It is Non- GMO Project Verified, certified gluten- free, and free of grain, soy, corn, dairy, gums and artificial ingredients. Other products from Simple Mills include additional almond flour baking mixes, a line of almond flour crackers, sprouted seed crackers, crunchy cookies, soft baked cook- ies and organic coconut oil frostings. According to SPINS, Simple Mills is the No. 1 baking mix brand for dollars sold and dollars per TDP, has the No. 1 cracker item in the natural channel and is the No. 1 fastest growing cracker brand in the conventional channel. Additionally, Simple Mills is the No. 1 fastest growing cookie brand in the natural channel and has the No. 1 new cookie in the natural channel by dollars sold. Simple Mills has also earned broad recog- nition, ranging from a Chicago Innovation Award and a "Fab Five" rating on Instacart as one of the top trending food products in 2017, to product awards from Good Housekeeping, Preven- tion, Self, Clean Eating, De- licious Living, Paleo Magazine, Yoga Journal and more. In addition, company Founder and Chief Executive Officer Katlin Smith has been recognized in the Forbes 30 Under 30, Inc. 30 Under 30, and Progressive Grocer Top Woman in Grocery competitions. Simple Mills is committed to enriching lives and bodies through clean, delicious, real foods. The company is redefining cen- ter-store categories by creating simple, wholesome, convenient foods that taste great in the mo- ment and nourish your body for the long-term. Find Simple Mills products online at www.simplemills .com, www.amazon.com and www.thrivemarket.com. Find Simple Mills products in more than 14,000 natural and conventional gro- cery stores, including Whole Foods Market, Sprouts Farmers Market, Kroger, Publix, Safeway/Albertsons and Target. Visit Simple Mills at booths #5323 and #N304. For more information, go to www.simplemills.com. Coombs Family Farms Forecasts 2019 Top Five Consumer Maple Trends In October 2018, the University of Rhode Is- land was awarded a federal ACER grant to support research and promotion of the U.S. maple industry. The URI team of scientists received nearly $500,00 in USDA funds to continue research on the health benefits of maple; specifically, minerals, vitamins, amino acids and more than 67 bioactive nat- ural plant compounds. This news, together with ongoing con- sumer demand for wholesome, real sweeten- ers, has positioned maple for an exciting 2019. Coombs Family Farms, a seventh gen- eration producer of pure and organic maple and a champion of small family farms, fore- casts these five maple trends on the shelf and in the kitchen. 1. Maple Spice Pure and organic maple doesn't require mixing, contains no artificial flavors and is easily added to foods and beverages. Ac- cording to MarketWatch, maple could be moving in on pumpkin spice as the new fla- vor of Fall. 2. Convenience: No Sticky Mess Consumers are demanding more conven- ience and less mess. Coombs Family Farms launched Maple Stream, the first sprayable maple syrup, to the trade in 2018. At the push of a button, Coombs Family Farms Maple Stream dispenses just the right amount of or- ganic Grade A amber color and rich taste maple syrup. Maple Stream is eco-friendly, shelf-stable, portion-controlled and available in retail locations in 2019. 3. Maple-Glazed, Plant-Based Food According to Nielsen and SPINS, the total plant-based food market is worth more than $4.1 billion. The Plant Based Food Association reported plant-based meat alternatives totaled $670 million in sales, a 24 percent jump, compared to six percent in 2017. While enthusiasm builds for these products, Coombs Family Farms re- minds consumers to eat their vegeta- bles, the original plant-based food. Maple-glazed vegetables are a delicious way to serve up vitamins, minerals and fiber. A few tablespoons of pure maple coaxes out the earthy sweetness of vegetables. 4. Maple Mixology Pure and organic maple is showing up in cocktails with bourbon, rum, gin and mezcal at trendy bars and restaurants. The liquid gold doesn't require the re- fined sugar or mixing of simple syrup, and is an easy and delicious bar- tender's friend. How about a Maple Mojito? 5. DIY Maple Add-Ins While flavored maple can be delicious, too much vanilla or spice can easily be overdone, and "smoke" can taste fake in prepared infused maple. Why not start with pure maple syrup and make your own, adjusting spice and flavor to your lik- ing? For more information, visit booth #1017, go to www.coombsfamilyfarms.com. Follow the company on Instagram @coombsmaple and on Facebook at www.facebook.com /GetRealMaple. Dave's Creamy Hot Sauces Burning Up the Market The hot sauce market is growing quickly and it is also evolving. The vinegary sauces that have dominated for decades are growing, but also losing market share to a new era of sauces, like Dave's Gourmet creamy hot sauces. These newer hot sauces have more complex savory flavors and a more interest- ing texture. The creamy sauces are also more versatile. Maybe the test that shows how they really differ is that most hot sauces do not taste good when eaten straight or on chips, but creamy hot sauces are delicious straight, cooked into a variety of dishes or used at the table as a topping. Dave's Creamy Hot Sauces are actually vegan and gluten free, but they are whipped at high speed to make them creamy. Numerous chains, including Whole Foods, have picked up the sauces and they are growing re- ally quickly. You should also expect to see them on select restaurant tabletops in the next couple of years. These sauces are both sauce and salsa and have roots in Mexican regional cuisine, but are terrific on Mexican foods, pizza, wings and so much more. You can learn more about Dave's Sauces on his website at www .davesgourmet.com. Dave's is originally known for making the hottest sauces in the universe (Dave's Insan- ity Sauce), but the creamy hot sauces are in the mild to medium range and come in three flavors: Roasted Jalapeno, Red Pepper Gar- lic and Ginger Citrus.

• Cover