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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2019 n GOURMET NEWS N H 9 8 Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce Mooney Farms, the original California Sun Dried Tomato Company, recently introduced Sun Dried Tomato Chipotle Topper Sauce to its line of Bella Sun Luci products. The new product has been a huge success at trade shows and tastings around the country and is shaping up to be a great addition to Mooney Farms' product lineup. Bella Sun Luci Sun Dried Tomato Chipo- tle Topper Sauce has infinite culinary uses. It can be used as a dip, a spread or a sauce – on vegetables, hamburgers, tacos, sand- wiches, pastas and more. "The versatility of this sauce is unparal- leled," says Mooney Farms corporate chef, Richard Hirshen. "We have tried it on veg- etables, pasta, hamburgers, fish tacos, in dips, as a spread, on top of grilled steak, on chicken and more; these dishes were all en- hanced by the mouth-watering flavors of this new sauce." Chef Richard and Mooney Farms have been producing recipe videos to help consumers see the many ways in which this sauce can be used. These top-down videos are a large part of the Bella Sun Luci marketing, and have made a huge impact on helping educate customers about its products' uses. Bella Sun Luci is a line of premium Mediterranean-inspired products created from authentic family recipes. The line includes a variety of deliciously sweet sun dried toma- toes, sun dried tomatoes in olive oil, pasta sauces, Br- uschetta spreads, new Chipotle Topper Sauce, es- tate-grown olive oil, risotto and marinades. Bella Sun Luci is produced by Mooney Farms, a third generation, family- owned company based in Chico, California, that is rooted in quality, integrity and family values. Mooney Farms is the premier producer of sun dried tomatoes in the United States. For more information, go to www.bella sunluci.com. Sous-Vide Egg Bites from Les Trois Petits Cochons An interview with David Kemp, Chief Exec- utive Officer, Les Trois Petits Cochons. GN: Tell our readers about your company. DK: Les Trois Petits Cochons is a longtime leader in the specialty food industry, and the first company in the United States to sell pâtés and charcuterie nationally. We produce a variety of French specialties, including pâtés, mousses, Foie Gras, smoked duck and other charcuterie. Les Trois Petits Cochons was founded in 1975 by chefs Alain Sinturel and Jean-Pierre Pradie, and has since grown to be one of the most awarded specialty food companies in the United States. We recently branched out into a new category of grab-n- go snacks with our Sous-Vide Egg Bite line, made with cage-free eggs and zero grams of sugar, which we are very excited about! GN: What do you anticipate to be your greatest challenge in the year ahead? DK: I think the greatest challenge will be ed- ucating the consumer about the new Sous- Vide Egg Bite line, and figuring out where it is best merchandised and most appealing to customers. It will be interesting to see in which part of the store the egg bites take off best. GN: Tell our readers more about the line of Sous-Vide Eggs. How do they differentiate themselves in the market? DK: Our Sous-Vide Egg Bites are a com- pletely new and innovative line for us that was inspired by one of our original items sold in the Greenwich Village shop: traditional French quiches. They encapsulate gourmet taste and ease of preparation, and stays true to our values of using only the highest quality ingredients, without sacrificing delicious taste and flavor. They are available in four different flavors: Prosciutto & Gruyère, Ham & Espelette, Bacon & Swiss and a vegetarian option of Spinach & Feta. The Sous-Vide method of cooking en- sures a refined and moist texture, while en- hancing the flavors. To prepare, you can heat them in a microwave, toaster oven or skillet, or enjoy them at room temperature. The product is an interesting addition to our extensive product line, because it can be merchandised in both the grab-and-go or dairy aisles, and appeals to many different demographics. GN: Who is your target market for the Sous- Vide Egg Bites? DK: Our Sous-Vide Egg Bites are ideal for busy city dwellers who rush to the office in the morning, or moms who want to pack a healthy snack for their kids. They are high in protein and low in carbohy- drates, which make them perfect for active individuals and workaholics alike. GN: Where can Sous-Vide Egg Bites be pur- chased? DK: You can find our Sous-Vide Egg Bites in various retailers around New York City, including Morton Williams, Zabars and the West Side Markets, with a national launch in retail chains in the beginning of 2019. You can also find and order them direct online at www.3pigs.com. For more information, go to www.3pigs.com, call 212.219.1230 or email info@3pigs.com. Novacart Launches New Look with New Website By Joe Miglia, General Manager, Novacart Novacart is known for our full product line of bake and sell paper packaging. We have been leading the industry with quality and in- novation by creating the standard, not fol- lowing it. We only use the finest paper from renewable forests, which is only one of the reasons our products stand above the rest. We have recently launched our new website, www.novacartusa.com, with a fresh look and improved features to guide customers through our products. We real- ize how difficult packaging is to source, which is why we feature our full product lines and multiple search areas. Our new site allows you to narrow your selection by choosing different field options, resulting in the best choices for your project. You can search by type of baked good, size or even ounce capacity. Are you wanting to dress up your cup- cakes or muffins without all the grease show- ing through? Introducing our new Elite Tulip Cups, created with a 70 gsm heavyweight paper. They are designed to form a barrier to oil transfer, resulting in a Tulip Cup that has more rigidity and consistent color, which creates an exceptional look for your baked good. Adding to our single serve molds are three new products that would be great for pies, cakes, brownies and custards. We have had many requests to make deeper single serve molds; in response, our Round 3-5/8 inch mold and our Square 3-1/8 inch by 3-1/8 inch mold are now both 1- 1/2 inches deep. Along with this is our new stan- dard size brioche baking mold, a single serving, yet larger than our mini brioche cups. This mold is designed to stand up to yeast bread, but it is also great for a jumbo cupcake or a beautiful pie. We wanted to give our customers options to enhance their look and differentiate their products, which is made possible with a new color in our Ecos Series baking line with lids. Introducing two individual size molds for the grab and go market, featuring a terra cotta exterior with a white interior. The new generation of Panettone produc- ers are artisan bakers using fresh, quality in- gredients. To meet the needs of this growing market, we are introducing three sizes of our corrugated molds (M-Series) that are formed with tall and sturdy sides to support the del- icate structure while adding a refined look. We know that many of our customers use our molds for the bake and sell market as seen in grocery stores and re- tail bakeries, but our products can be used in a variety of ap- plications, such as catering, restaurants and manufacturing. Our paper baking molds transport easily and dispose after one use, making them great for sweet as well as savory foods. Our PET-laminated line works great for quiches, lasagna and other savory dishes that make great to-go containers going from freezer to oven or mi- crowave to table. Created from paper, a re- newable source, Novacart products are a perfect solution for the food industry. For more information, go to www.nova cartusa.com, call 877.896.6682 or email info@novacartusa.com. Just Jan's and SideChef Still Going Strong By Jan Hogrewe, Founder, Just Jan's Serendipity, a happy development of events, has been a recurring thread throughout my journey since launching Just Jan's. I've been fortunate to meet people along the way who have taken an interest in my story, products and vision, and who want to work with me in new and innovative ways. SideChef was one of the first to express interest in a collaboration. SideChef is a mo- bile app featuring recipes from chefs and cre- ators in the food industry, providing step-by-step guidance with photos, voice commands and videos, elevating the home cooking experience. When the team at SideChef contacted me to ask if I would like to be one of their first 10 content providers, I was flattered and ex- cited for this new op- portunity. We were both starting our respective companies and being given a chance to team up and share my recipes on a new media platform was a fun and un- expected adventure. In their search for creators and bloggers, SideChef was looking for the right fit for their brand and we had similar goals. I wanted to show the versatility of my spreads and SideChef wanted to create a place where they could share delicious recipes and get more people cooking. That I was using my fruit spreads to create new recipe ideas and not just using them for toast piqued their interest. It's been over five years since our initial recipes went online with SideChef, and Just Jan's has continued to grow with them working together, helping each other out with new innovative ideas. Serendipity indeed. For more information, go to www.sidechef.com and www.justjans.com.

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