Oser Communications Group

www.gourmetnews.com n JUNE 2019 GOURMET NEWS 4 6 David Evans Foods: Inspiring People to Discover and Celebrate Great Food David Evans Foods is dedicated to bringing specialty products to the market that enrich people's lives and inspire food discovery. There's an energy to the company and it comes from the collective pursuit of high quality foods and flavors that bring out the best in other foods and flavors. The com- pany's chefs are passionate about creating products that will inspire people to get cre- ative in the kitchen. It makes no difference if it's spooning the product out of the jar, pairing it with the perfect complement or using it as one ingredient among many; David Evans Foods wants its products to help people enjoy and celebrate great food every day. The company is best known for its Robert Rothschild Farm and Clearbrook Farms brands. Starting out as an Ohio raspberry farm, Robert Rothschild Farm has made an impressive mark on the specialty food indus- try with exceptionally delicious preserves, spreads, sauces, mustards and marinades. Robert Rothschild Farm continues to make every product from scratch using time-hon- ored slow cooking techniques. Clearbrook Farms has been a leader in premium, small batch preserves and fruit spreads for over 90 years, using only the finest ingredients. These two retail brands live under the David Evans Foods banner. "In pursuit of unique, new and fresh tastes, we function like a start-up," says Daniela Patterson, Di- rector of Marketing. "When we approach any new idea or opportunity, we can experiment and in- novate to craft flavor experiences that con- sumers truly want. Our culinary experts are capable of creating thousands of recipe op- tions with countless ingredient combinations, all with the highest quality and consistency." The company keeps close watch on trends in the culinary landscape, from haute cuisine and trendsetters to grassroots shifts in flavors and ingredients. According to Senior Product Developer, Casey Mertz, "Global flavors continue to capture interest, particularly among the younger consumers. There is a growing preference for new and exotic eating ex- periences and flavors." David Evans Foods has fo- cused on doing what it knows how to do – small batch prod- ucts with remarkably rich fla- vor. "All of us at David Evans Foods have a passion for food and for cook- ing," says Vice President of Sales, Jon Jeffer. "We all take the product home and try new things, share them with our families and bring fresh ideas back to the team." Visit David Evans Foods at booth #236. For more information, go to www.davidevans foods.com or www.robertrothschild.com, email dpatterson@davidevansfoods.com or call 513.975.2207. Pocasville's All Natural Vacuum Dried Crunchy Dragon Fruit Chips Looking for a low-fat, low-calorie superfood to add to your diet? Pocasville's 100 percent natural Dried Dragon Fruit Chips may be just the thing. Dragon fruit helps boost the im- mune system, supports digestion and may aid in cancer prevention. As global buyers and experts proclaim that dragon fruit will be one of the top 10 food trends for 2019 (Business Wire, 2018) you must be aware of, dragon fruit has its grasp on the market. Market experts assure that dragon fruit chips will be one of the healthy and trendy products in the market. Likewise, dragon fruit has an excellent reputation among big chains, as well as individual cus- tomers. Pocas added some crunch to this popular superfood. Pocasville's premium crunchy dragon fruit chips are 100 percent natural vacuum dried dragon fruit from Phan Thiet, Vietnam, which is con- sidered the land of the dragon fruit. This deli- cious and nutritional snack is all natural, non-GMO verified, gluten-free and kosher. There is no cooking oil, no cholesterol, no preservatives, no trans fat and no added sugar, but it is still tasty! It is available with white and red flesh. Pocas International is passionate about de- livering premium healthy beverages and spe- cialty foods to its customers with only top-quality prod- ucts. The mission of Pocas is to study global market trends of healthy foods and bever- ages on behalf of its cus- tomers and supply the best healthy products to its valued customers with the lowest price possible. Visit Pocas International at booth #4917. For more information, go to www.pocas.com or call 201.941.7900. Follow the company on Instagram and Facebook. Ziyad: Over 50 Years of Experience Feeding Families An interview with Nemer Ziyad, Chief Exec- utive Officer, Ziyad Brothers Importing. GN: There has been growth in the category of Middle Eastern food over the past several years. Where do you see this trend going? NZ: The trend of Middle Eastern food is on the rise. Most of our food products are on the NRA's 2018 Culinary Forecast, such as street food inspired dishes, ethnic inspired break- fast items, uncommon herbs, ethnic spices and ethnic condiments, to name a few. We are starting to see restaurants and chains opening in suburban areas. More retailers are incorporating Middle Eastern products in their international sets. We are starting to see fast casual and fast food restaurants selling hummus and shawarma. Middle Eastern food today is where Hispanic food was 15 years ago. GN: Can you talk about the flavor profile of these foods? NZ: The flavor profiles in the Middle East come from rich culinary traditions that are centuries old. There are so many exotic spice profiles that the mainstream consumer is just starting to discover, and they are craving to learn more. Spicy, zesty, tangy, herby – there are many deli- cious flavors to ex- plore. GN: What are some products that a novice consumer should start experimenting with? NZ: Our Ziyad brand tahini has just won 'Best Tasting' tahini by a major magazine. It really is good and is a major ingredient in making hummus. Everyone should try mak- ing hummus; it's easy and delicious. Za'attar is a delicious condiment of dried thyme, sumac and sesame seeds. It could be sprin- kled on fresh bread, pizza, chicken and veg- etables, and it is herby and delicious. Labneh is strained Middle Eastern style yo- gurt. It is so creamy, delicious and nutritious, and you are going to love it. Eating "sa- vory" yogurt is rela- tively new to the mainstream market, but use it like you would sour cream or cream cheese. Pome- granate molasses is an awesome thing to have in the kitchen, as well. Use it in place of lemon juice or vinegar in salads for an in- triguing tangy flavor. There are so many uses for it, many of them listed in the recipe sec- tion of our website. Visit Ziyad at booth #5608. For more infor- mation, contact Mark Smith at 708.222.8330 or mdsmith@ziyad.com or go to www .ziyad.com. Follow the company on social media at www.facebook.com/ziyadbrand and on Instagram @ziyadbrand. Redondo Iglesias Introduces New Retail Items, New Packaging Redondo Iglesias, the 'maestros jamoneros' ham masters, based in Valencia, Spain whose brand is best known by chefs, is introducing a new logo and retail packaging already find- ing success in Europe. "Whole leg format sales have been flatten- ing out in the past several years," says Kate Whittum, Redondo Iglesias Sales Manager for the U.S. "In Spain and throughout Eu- rope, our new prestige style packaging has been very well received and we are delighted to have it in the U.S. for 2019. We expect to finally give U.S. consumers some awareness of the Redondo Iglesias brand and quality. Jamones from Spain are still a sliver of the dry cured ham market, with Italian Pro- sciutto di Parma and San Daniele being the heavy hitters. Unless the specialty consumer sees retail packaging, they have no sure way of knowing the brand of Jamon Serrano they are purchasing since most shops don't list it on signage. Thus the more brand forward package shift for our company." In addition to Jamon Serrano, there are also two offerings of Jamon Iberico. "It is a common misconception that all Jamon Iberico, the super-luxe extra-aged jamon of the fabled pata negra hog, is acorn fed," con- tinues Whittum. "In reality, only 15 percent of every year's production is acorn fed while the remainder of the hogs stay on the farm they were raised on." The non-acorn Jamon Iberico is know as cebo or 'fed' and comes in two grades: either cebo or cebo de campo. Iberico Cebo is raised in barns while Iberico Cebo de Campo is free ranging in the field, or 'fed in the field.' Redondo Iglesias Iberico is either Iberico de Bellota, acorn fed or Iberico Cebo de Campo, free ranging in the field, never in barns. The new packaging also emphasizes the extra aging of Redondo's products – over 18 months on Serrano, 36 months on Iberico Cebo de Campo and 48 months on Iberico de Bellota. Chorizo Espanol produced at the Redondo Iglesias facility in Montreal, Canada is also slated for introduction in the U.S. in 2019. Re- dondo Iglesias invested years getting ap- provals from Canadian and U.S. authorities to bring in a true 'cold cure' chorizo. Traditional chorizo Espanol is a raw prod- uct and thus the chorizo cur- rently available in the U.S. from Spain and from producers in the U.S. must be aged over 60 days or heat or pressure treated. These products do not have the same flavor profile or texture as a true cold cure Chorizo a visitor to Spain would experience – either they must be loaded with fat in the mix or they have a fermented tang. A benefit of the NAFTA agreement is that this product can be produced in Canada and imported to the U.S. For more information, visit booth #1349 or contact Kate Whittum at 201.455.5266 or kate@redondousa.com, or email info@ redondousa.com.

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