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Restaurant Daily News Saturday, May 18, 2019 1 0 DeBrand Truffles: A Sweet Conclusion to Any Meal DeBrand Truffles are the luxurious sweet conclusion that will entice each and every customer. These 12 incredible variations seem almost too beautiful to eat ... almost! Each oversized piece is individually and artistically designed, but their true beauty lies within. These are the perfect complement to your menu and require no preparation by you. Featuring these beautiful truffles on your menu and in a display case is the perfect way to entice your cus- tomers. As they arrive, they will be greeted by the promise of a high-quali- ty, gourmet dessert. Even if they decide against indulging immediately after their meal, they can purchase truffles as they leave to be enjoyed later. This is an easy add-on sale and has no need for any preparation, just bag or box and go. DeBrand is also happy to provide art- work and product descriptions for menus, displays and social media advertising. These irresistible silky, rich truffles are petite, gourmet chocolate desserts, perfect for the table or to go. DeBrand Truffles boast a mini- mum shelf life of two months at room temperature, with no need for refrigeration or preparation by your staff. All varieties are guaranteed in stock and are available to ship within one to two business days, all year round. DeBrand packaging is also available for purchase, and its truffle wholesale prices are currently set for resellers to earn a margin over 62 percent. DeBrand makes it easy to offer a gourmet chocolate experience year round. DeBrand recommends carrying an ongoing selection of at least four to six different truffles to provide a wide selection and an eye- catching display. Its four most popular truffles are Dark Chocolate, Caramel, Peanut Butter and Raspberry. In addi- tion to selling truffles by the piece, they are also available in prepackaged assortments, ideal for holidays, events and when guests are in a hurry. DeBrand Truffles deliver a high-quality, gourmet chocolate experi- ence that your guests are sure to remem- ber. For more information, visit booth #10618. Amoroso's is Philly Bred for Sandwich Greatness Nothing says more about the quality of your restaurant, grocery store, supermar- ket, sports or entertainment venue or foodservice operation than the quality of the bread you sell and serve. That's why Amoroso's Baking Company is sure to enhance your company's reputation and help attract new customers. For more than 115 years, beginning in 1904 in Philadelphia, Amoroso's Baking Company and its authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheesesteaks, hoagies, roast beef and roast pork sand- wiches made their reputations on. Over the past 40 years, that reputation has spread across the country and around the world. Amoroso's now offers its extend- ed shelf-life items that have been inspired by Amoroso's sandwich rolls in Philadelphia for commissaries and grab and go applications. Amoroso's is "Why Philly sand- wiches are world-famous."™ Now the classic Philly sandwich rolls, synonymous with Philadelphia-style sand- wiches, are available anywhere in the United States or around the world. So recognizable is the quality of Amoroso's frozen prod- ucts, Philadelphia natives immediately recognize Amoroso's unique taste and high quality. With the resources and capacity to service both individual food retailers and large supermarket chains – even design custom products tailored to specific com- pany needs – Amoroso's is the local Philly bakery that's become an international resource. Now the rolls that made Philly sandwiches world- famous are available worldwide. Amoroso's also offers a wide array of specialty goods, including, but not limited to, rye breads and other variety sliced breads, bagels, table breads, burger buns and more. Visit Amoroso's at booth #1835. For more information, call sales at 215.863.8815, email sales@amorosobaking.com or go to www.amorosobaking.com. Pulmuone USA Launches Ready-to-Eat Tofu Crumbles and Crispy Tofu Bites Established in May 1984, Pulmuone Foods USA is recognized as a leader in refrigerated, natural food products. The company employs food scientists and experts domestically and international- ly. Founded originally in Seoul, Pulmuone offers wholesome food prod- ucts in a range of categories, from con- ventional water-packed and ready-to- serve pre-marinated and pre-baked tofu to authentic Asian-inspired foods, such as dumplings, vegan kimchi, noodle bowls, low-carb noodles, wraps and more. At NRA, the company is launching Ready-to-Eat Tofu Crumbles in three varieties, as well as Crispy Tofu Bites and Bulk Super Firm High Protein (Sprouted) 6/6# Vac Pack Tofu. The company has manufacturing facilities throughout California, New York and Massachusetts, with scientists and food experts who work tirelessly, uti- lizing cutting-edge technology to research and develop the most organic, natural, delicious products that can be brought to the market. Pulmuone is committed to the well- being of your family and the environ- ment, promoting sustainable and earth- friendly lifestyles. By delivering conven- ient and wholesome foods and services that fit today's busy lifestyles, the com- pany provides con- scious choices for the planet and its people, which allows all people to walk a path for a better tomorrow. Pulmuone is attending the NRA show with a determination to find even more opportunities through which it can present product offerings and pro- duction capabilities to large foodser- vice operators. The company is deter- mined to be the go-to company for plant-based protein, now and in the future. It takes great pride in providing quality, plant-based products that are not only good for people, but also good for the earth. Pulmuone's customers are in all facets of the foodservice arena – includ- ing healthcare, non-com- mercial, college and uni- versity as well as large national and regional restaurant chains. The company consistently seeks unique ways to present plant proteins in ways that will help customers connect with all types of guests – vegan, vegetarian, flexitarians and even carnivores who are beginning to embrace healthier eating through pro- grams such as Meatless Mondays. A Harris Poll in 2016 indicated that 37 per- cent of all restaurant guests nationally are seeking vegetarian options when dining out. For more information, visit booth #10724, go to www.pulmuonefoodsusa.com, or email John Penty at john.penty@ pulmuone.com. JoeFroyo Makes the Old New Again with Cold-Pressed Creamery By Colby Scharsch, Lead Designer, JoeFroyo Soy, almond, quinoa, cashew, rice, hemp, millet, oat, even macadamia. It seems like nowadays, you can turn anything into a "milk." To be sure, there is a huge market for lactose-free dairy alternatives. But in 2019, some of the biggest innovations in the lactose-free beverage space are com- ing from within the dairy industry. Dairy disruptor JoeFroyo is leading a charge to change the way people think about milk. "Believe me, I'm lactose-intolerant: I get it," says JoeFroyo Founder and President Zach Miller. "But I also love dairy, and I wanted to find a way to bridge that gap. Dairy alternatives have been trying for years to recreate the per- fect balance of taste, mouthfeel and essential nutrition that milk provides. My main difference is, instead of running away from milk, I ran toward it." That passion led Miller to start JoeFroyo, as he began formulating a drink that would combine the caffeine boost of coffee with the valuable health benefits of cultured dairy, but without the lactose. The resulting beverage was JoeFroyo's first product, Probiotic Cold Brew™. But the undertaking led to Miller developing a proprietary process for creating a lactose-free cultured dairy base, including using high pressure processing (HPP) to extend shelf life and improve taste. While he was overjoyed by the success of the Probiotic Cold Brew formu- la, Miller was even more excited about the potential for the cold-pressed dairy base he had created. After using the same process to create the lactose-free, probi- otic Clean Label Creamer™, Miller was ready to fully explore the opportunities for producing dairy using HPP. The end result is Cold-Pressed Creamery™, a new label for JoeFroyo's cold-pressed dairy beverages produced using HPP. As with all of JoeFroyo's products, Cold-Pressed Creamery will use Real California Milk ® , cultured to unlock live and active probiotics, and with lactase added to remove the lactose. "We're inviting non-milk drinkers back into the barn, so to speak," says Miller. "By using non-traditional dairy innovations, we're hoping to turn people back on to tradi- tional milk. We amplify what people love about milk, remove the lactose, which people don't love, and it leaves us with real, high quality dairy, but it almost tastes like a new drink." In addition to the previous Probiotic Cold Brew and Clean Label Creamer products, Cold-Pressed Creamery will soon release lactose-free probiotic whole milk and chocolate milk products. Visit JoeFroyo at booth #10216. For more information, go to www.joe froyo.com or call 253.682.8586.