Oser Communications Group

Gourmet News Special Edition for Summer Fancy Food Show

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www.gourmetnews.com n JUNE 2019 GOURMET NEWS 1 1 0 quick weekday dinner. Just pop it in the mi- crowave for 60 seconds and you have a hearty vegan meal that's made with plant- based protein and is a good source of iron and potassium. Burrito Bowl They say it's what's on the inside that mat- ters. That's why Nature's Earthly Choice is unwrapping the burrito and giving you all of the goodness of the inside. It starts with nu- tritious quinoa and brown rice, paired with colorful ingredients like roasted corn and red and black beans, and topped off with the de- licious flavors of cilantro, lime juice and chili powder. Caribbean Bean Bowl If you're looking for a meal that's just as nutritious as it is delicious, Great Day Caribbean Bean Bowl is a vacation from your usual healthy meal choices. It starts with long grain brown rice, accompanied by colorful ingredients like black beans, bell peppers and onions, and is topped off with the delicious flavors of the Caribbean. Mediterranean Bean Bowl Mediterranean cuisine incorporates a unique variety of vegetables, grains and spices, but you don't have to travel any further than your own pantry to experience these delicious flavors. It starts with hearty farro wheat berries, complemented by nu- tritious vegetables like tomatoes and spinach, topped off with the Mediterranean flavors of garbanzo beans and delicious spices. Nature's Earthly Choice continues to inno- vate while still keeping the same values; bringing consumers of all personalities and dietary needs simple, healthy and delicious products. Visit Nature's Earthly Choice at booth #5740. For more information, go to www.earthlychoice.com, email sales@ earthlychoice.com or call 208.898.4004. Nature's Earthly Choice (Cont'd. from p. 1) cheese frosting with toasted coconut. If you are at a birthday party or dinner gathering, there won't be any leftovers of these cakes. Or stay in, and eat the whole cake by yourself. No matter the time of day, our products are healthy treats that will keep you going and satisfy any hunger cravings. If it's first thing in the morning with a bowl of our uniquely soft granola or a late-night chocolate brownie snack, you will not feel guilty en- joying our products, because they are good and good for you. Muffin Flavors: Wild Blueberry, Carrot Raisin, Chocolate Chip, Cranberry Orange, Apple Cinnamon and Hawaiian Pineapple. Brownie Flavors: Chocolate, Toasted Co- conut, Dark Cherry, Cappuccino and new Mint Chocolate. Granola Flavors: Apple Cinnamon, Choco- late Chip, Pineapple Coconut & Mango, Ba- nana Coconut and Cranberry Orange. Toaster Bun Flavors: Original, Everything and Cinnamon Raisin. Cake Flavors: Chocolate and Carrot. Visit Flax4Life at booth #5939. For more infor- mation, go to www.flax4life.net, call 360.715.1944, or email customerservice@ flax4life.net. Follow the company on Facebook, Instagram and Twitter. Flax4Life (Cont'd. from p. 4) The company has been certified according to the International Food Standard since 2005 and offers organic (USDA), kosher and halal certificates for selected products. Considering honey is a natural product that is both multi-faceted and versatile, Breitsamer possesses honey for every desired flavor. The varieties of Rapsflower, Golden Selection Honey, Mountain Blossom, Forest and Linden Honey in the characteristic Breitsamer hon- eycomb glass jar (500 grams and 250 grams) are particularly popular in the USA, and the honey in the traditional re-usable 1 kilogram flip-top jar also remains a popular favorite. For convenient enjoyment, selected honey is also available in eye-catching 250-gram squeeze bottles in a modern design. Known as "Bee Buddy," these cheerfully designed squeeze bottles are available in four different varieties: Acacia, Forest, Linden and Blos- som Honey. Each squeeze has its own char- acter which is reflected in both its taste and design. The jovial packaging is eye-catching at the point of sale and an invitation for an on-the-spot purchase. The mission of the German honey special- ist is characterized by a love of honey and a commitment to sustainable beekeeping. With its name which is known far beyond the bor- ders of Germany, this is what the family business of Breitsamer Honey stands for. Contact Lynne Brenan (lynne.brenan@ nichegourmet.com) for additional informa- tion on the beloved Breitsamer brand. For more information, visit booth #2364, go to www.gourmetint.com, call 800.875.5557 or email info@gourmetint.com. Breitsamer Honey (Cont'd. from p. 4) Grieghallen on November 2nd, and included 3,500 cheeses from six continents judged by a panel of 230 cheese specialists, including teams of technical experts, buyers, retailers and food writers from around the world. "It is an honor to be recognized for our Bufala Fresca mozzarella at such a respected global competition," said Giovanni Salzarulo, owner's son and Director of Prod- uct Development at Lioni. "It was important for us to recreate the true essence of Italy's original Bufala Mozzarella here in the U.S., a creation that is very close to my family's heart." Lioni has been importing the grass-fed bu- fala milk from Italy since 2016 and manu- factures the Bufala Fresca on a pre-order basis to ensure that the customer receives the freshest possible bufala product. Bufala Fresca has a shelf-life of 21 days from date of manufacture and is currently available in two sizes: 4-ounce retail and 4-ounce and 8-ounce for foodservice. About Lioni Latticini, Inc. The Salzarulo Family began its tradition in the Latticini business in the town of Lioni, Italy, many decades ago. Bringing old world Italian values and traditions to Brooklyn, New York, they transformed their small neighborhood family business into a nation- ally renowned manufacturer and distributor of fresh mozzarella products. Utilizing mod- ern technology and computer-monitored equipment imported directly from Italy, a strict attention to detail goes into every step of production. Lioni supplies buyers with a full product line of fresh mozzarella, burrata and bufala products for both foodservice and retail demands across the United States. It currently ships nationally each week via re- frigerated trucking. For more information, visit booth #2568, call 908.686.6061, email info@lionimozzarella.com or go to www.lionimozzarella.com. Lioni Latticini (Cont'd. from p. 1) business and our goal has always been to manufacture a quality gourmet rum cake, with a great, full-flavored taste, pleasing tex- ture and moist. To assure our product arrives in excellent condition, our rum cakes are shelf stable and housed in a functional and protective package. GN: Your company has grown quite a bit in 13 years. How do you manage the growth of the business? KC: We recently expanded our manufactur- ing facility, and we are now almost double in size to keep up with our growth. We are also now third-party SQF-certified to offer a higher level in food safety. GN: Tell our readers about your new prod- ucts and flavors. KC: We realize the market desires less arti- ficial flavorings and preservatives and a clean label. We have added all natural prod- ucts to our line, and for those with wheat sen- sitivities, gluten free. We have two new flavors: Mint Chocolate Chocolate Chip and Pumpkin Spice. GN: Do you offer private label? KC: Yes. In addition to our Island Treas- ures Gourmet brand, we have been offer- ing private label for many years and this has been a growth area for our business. We are regularly approached by compa- nies that love the taste and packaging of our product, but would like to market under their brand. We have some business relationships where we simply put their brand and graphics on the packaging of existing product. We work with other companies that have an idea for a new item and we work together to develop product that meets their goal. We are in- terested in continuing to develop this type of long-term relationship. GN: What else makes Cassandra's Gourmet different? KC: We can tell you about the extra steps we take to deliver a safe quality product and how we deliver on time, but we like to say, 'Taste the Difference.' This sets us apart from our competition. We hope potential customers will stop by our booth. You be the judge; please come by and sample our delicious product. We look forward to new opportuni- ties and satisfying the needs of our customers. Visit Cassandra's Gourmet in the Virginia Pavilion at booth #6324. For more informa- tion, contact Ken Craig at 703.801.4671 or ken@cassandrasgourmet.com, or go to www.cassandrasgourmet.com. Cassandra's Gourmet (Cont'd. from p. 1) begins with 100 percent estate grown organic olives, which are milled together with fresh organic basil, fresh clementines or fresh Fresno chili peppers. The result is an excep- tional, unfiltered olive oil yielding an authen- tic essence and aroma. Many accomplished chefs seek out these unique oils to enhance the flavor of their crafted fare. Fortunately, the consumers and judges enthusiastically agree, as ENZO Crush has been garnering many impressive awards and recognition dating back to its first production. ENZO Clementine Crush has received a Good Food Award, and has also been recog- nized as a sofi finalist, while Fresno Chili Crush has been honored with numerous gold medals nationally and internationally and the natural herbal tasting Basil Crush has just earned the prestigious sofi Award for 2019. Vincent Ricchiuti explains, "To receive a sofi Award for ENZO Basil Crush marks a pin- nacle of success for ENZO Olive Oil Com- pany." Clearly, the ENZO Crush series is a hit from consumer to critic. Collectively, the accolades point to the at- tention to detail and high standards ENZO Olive Oil Company strives to uphold. Patrick and Vincent Ricchiuti, representing the third and fourth generation of Ricchiuti Family Farms, believe a hands-on approach has proven to be a difference-maker in producing award-winning organic and kosher extra vir- gin olive oil. From planting the trees to har- vesting the olives, to milling and bottling the oil – quality and sustainability remain a top priority. Looking ahead and fueled by the success and popularity of the ENZO Crush Collec- tion, Vincent Ricchiuti notes, "Our goal is to add additional Crush varieties to offer our customers an extended flavor profile." The ENZO line of celebrated Crush oil is provid- ing oil enthusiasts across the globe a provi- sion sure to add a drizzle of "wow" to their culinary creations. Visit ENZO Olive Oil Company at booth #4808. For more information, go to www .enzooliveoil.com or www.prfarms.com, call 559.299.7278 or email orders@prfarms.com. ENZO Olive Oil (Cont'd. from p. 1)

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