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Restaurant Daily News 8 9 Tuesday, May 21, 2019 Truffles boast a minimum 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 expe- rience year-round. Featuring these beautiful truffles on your menu and in a display case is the perfect way to entice your customers. As they arrive, they will be greeted by the promise of a high-quality, gourmet dessert. Even if they decide against indulging immediately after their meal, they can purchase truffles as they leave to DeBrand (Cont'd. from p. 1) 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 artwork and product descriptions for menus, displays and social media advertising. DeBrand recommends carrying an ongoing selection of at least four to six different truffles to provide a wide selec- tion and an eye-catching display. Its four most popular truffles are Dark Chocolate, Caramel, Peanut Butter and Raspberry. In addition 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 experience that your guests are sure to remember. For more information, visit booth #10618. addressing many of the issues that people have with cow's milk, including remov- ing lactose. "We think nature got it mostly right with milk," says JoeFroyo Founder and President Zach Miller. "Great taste, essen- tial nutriation, that delectable mouthfeel. Our process amplifies what's already great about milk and tones down the lactose. What you're left with is real, high quality dairy, but it almost tastes like a new drink." While formulating JoeFroyo's first product, Probiotic Cold Brew™, Miller developed a proprietary process for cre- ating a lactose-free cultured dairy base, which expanded the company's ambi- tions and product offerings. Through its process, JoeFroyo cultures Real California Milk ® to unlock live and active cultures, adds lactase to break down the lactose, and produces a naturally sweet, probiotic-packed, lactose-free dairy base that pairs perfectly with coffee and – well, anything else that milk pairs well with. After using this base to create its Probiotic Cold Brew and Clean Label Creamer™ products, JoeFroyo has widened its scope to include other dairy staples, ice cream and powdered coffee creamer. Introducing Crema Smart™ JoeFroyo's new Crema Smart line, launching at the 2019 National Restaurant Association Show, features an array of lactose-free probiotic ice creams, and the world's first powdered half & half. JoeFroyo (Cont'd. from p. 1) Crema Smart Ice Cream is packed with prebiotics, probiotics and 5 grams of protein per serving. The brand will debut a trio of classic flavors – chocolate, vanilla and cold brew latte – with more flavors coming soon, including caramel macchiato, espresso chip, cookie dough, Moose Tracks ® and more. Crema Smart lactose-free powdered half & half is one of a kind, any way you slice it up. Not only is it the world's first powdered half & half, it is also lactose- free and full of beneficial probiotics. Perfect on the go, now you can have per- fectly creamy coffee, on the countertop or on a mountaintop. Cold-Pressed Creamery™ Cold-Pressed Creamery is a new label for JoeFroyo's cold-pressed dairy beverages produced using high-pressure processing (HPP) to extend shelf life and improve taste. The label will include two of JoeFroyo's previous products, Probiotic Cold Brew and Clean Label Creamer as well as upcoming lactose-free probiotic whole milk and chocolate milk products. Probiotic Cold Brew combines caf- feine, probiotics and protein by bringing together smooth cold brew with the valu- able health benefits of lactose-free cul- tured dairy. Clean Label Creamer pro- vides these same functional benefits, whatever coffee you're drinking. Visit JoeFroyo at booth #10216. For more information, go to www .joefroyo.com or call 253.682.8586. conventional 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. We have manufacturing facilities throughout California, New York and Massachusetts. We employ food scien- tists and experts to utilize cutting-edge technology in order to research and develop the most organic, natural, deli- cious products. Pulmuone is recognized as a leader in refrigerated, natural food products. At Pulmuone, we are committed to the well-being of your family and the environment, promoting sustainable and earth-friendly lifestyles. By deliv- ering convenient and wholesome foods and services that fit today's busy lifestyles, we are able to provide con- scious choices for the planet and its people, which puts us all on a path for a better tomorrow. RDN: What do you hope to accomplish at the show? JP: We are seeking opportunities to pres- ent our product offerings and production capabilities to large food service opera- tors (chains), college and university, and industrial/manufacturing customers. We want to be the go-to company for plant- based protein now and in the future for all foodservice operators. RDN: What brings Pulmuone the most Pulmuone USA (Cont'd. from p. 1) pride? JP: We take great pride in providing quality plant-based food products that are good for people and good for the earth. RDN: What products are you launching this year? JP: We're excited to launch Ready-to- Eat Tofu Crumbles in three varieties, as well as Crispy Tofu Bites, and our Bulk Super Firm High Protein (Sprouted) 6/6# Vac Pack Tofu. RDN: Who are your target customers? JP: Our target customers are all seg- ments of foodservice – any operator that is ready to take part in the hottest food trend and the future of food: plant pro- teins. RDN: How do your products or services help your customers compete in their marketplace? JP: Pulmuone consistently seeks unique ways to present plant proteins that help our customers connect with all types of guests, including but not limited to vegan, vegetarian and flexitarians. A Harris Poll in 2016 indicated that 37 per- cent of all 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. plant-forward lifestyle, such as the one- third of Americans who consider them- selves "flexitarians," Gardein offers plant- based cuisine in an abundance of flavors and varieties that will excite the palate and help create a wide selection of meat-free menu options for any time of day. Vegan/vegetarian diet-based menu claims have risen 17 percent, and Gardein boasts the widest variety in the plant-based protein category to help you refresh your menu. The newest additions to the Gardein family of products reflect the latest foodservice trends. Create in- demand entrées, appetizers, breakfasts and sides featuring Breaded Chick'n Breasts and Wings, Sliced Italian Saus'age, Breakfast Saus'age Patties and Beefless, Black Bean and Chick'n Slider Patties. Gardein has partnered with Meatless Monday to create a program to help oper- ators benefit even more from the trend toward plant-based dishes – and partici- pating in Meatless Monday reduces your environmental impact. Visit www.gardeinmeatlessmonday.com for details, recipes and much more. Udi's (Cont'd. from p. 1) Udi's Gluten Free Since 2013, the number of menus featur- ing gluten-free items has increased 182 percent, and Udi's products will help you make sure your operation is cashing in on the gluten-free trend with a pleasing tex- ture and delicious taste enjoyed by every- one. Udi's offers breads, rolls, buns, tor- tillas, pizza crusts and more to expand your menu offerings. With Udi's as your partner, serving gluten-free products is a snap. It has cre- ated the Udi's Gluten Free 1-2-3 program to assist operators with setting up their operation. Visit www.udisglutenfree123 .com to see how easy gluten free can be. Easy to Implement Don't miss out on the additional traffic, revenue and customer satisfaction from patrons seeking plant-based or gluten- free options. Both Gardein and Udi's products are nearly effortless to imple- ment in your existing menu – then use their broad product portfolios to inspire even more creative menu ideas. To learn more, visit booth #1453, go to foodservice.pinnaclefoods.com or call 866.816.7313. experience. KuraBan utilizes a Non-Thermal Electric Field Energy (N-TeFe) technol- ogy, developed through more than 15 years of research and development in Japan. N-TeFe technology, which works within a temperature range of 28 degrees Fahrenheit to 37 degrees Fahrenheit (-2 degrees Celsius to 2 degrees Celsius) to inhibit oxidation and bacterial growth. The KuraBan technology creates a perfect environ- ment for preserving fresh foods without the need for potentially harmful chemi- cals or radiation. SandenVendo America will also be showing its Hot Food and Ambient Food Display, CaffeUno and WHYNOT Saver and Dispenser System. CaffeUno: Bean-to-cup coffee machine featuring the tankless instant heat water system. Crysta: Fully-automatic fresh- SandenVendo America (Cont'd. from p. 1) brewed coffee machine that serves deli- cious café latte with "coffee of rich fla- vor" that is not beaten by milk. Open Hot Food Displays: The same stylish look as the current HFD line with the open design that increase impulse purchases. The Ambient Food Display features LED lights and white shelves, swing open front doors and sliding back doors perfect for full and/or self-serving. WHYNOT: Using the patented FreshKeep™ wine saver technology, the cork replacement from the bottle is per- formed within a nitrogen gas filled envi- ronment, permitting zero exposure of the wine to oxygen, preserving the wine for up to 11 months. SandenVendo America is a Dallas, Texas (USA) based manufacturer of foodser- vice equipment, vending machines and micro market solutions. For more information, visit booth #11309, go to www.vendoco.com or call 800.344.7216.