Oser Communications Group

www.gourmetnews.com n JUNE 2019 GOURMET NEWS 1 0 8 takes great pride in the products it carries. Savello strives to pursue products that best represent the country and region of origin. Many items carry the prestigious certifica- tion of "Protected Designation of Origin (PDO)" and "Protected Geographical Indi- cation (PGI)," as well as being harvested and manufactured in traditional methods. At this year's Summer Fancy Food Show, the company is highlighting the Silano brand. Silano is a contemporary supplier of imported Italian foods. The brand prides it- self on providing superior quality and un- matched customer satisfaction. All Silano products are sourced directly from Italy and best reflect the traditions and culture of their respective regions. Cured meat, cheeses, gnocchi, olives, extra-virgin olive oil, Cal- abrian hot cherry and chili peppers, hot veg- etable spread, oregano and grilled artichokes are some of the current products in the Silano catalog. The company visits Italy yearly to ensure that the quality of the product contin- ues to meet Silano's standards. The Silano brand is pleased to offer its customers the finest selection of Italian products to satisfy the needs of chefs in any kitchen. Silano is destined to become a household name for reputable Italian ingredients that are distin- guished for high quality and ease of prepa- ration. The company is attending the Summer Fancy Food Show in order to increase brand recognition. It is especially proud of its strong supplier and customer relationships. This year, the company is introducing a va- riety pack of pre-cut cheeses, and targeting in particular foodservice and retail clients. Quality food at competitive prices is the hallmark of the company. Purchasing Silano products allows companies to utilize product excellence as a marketing tool. For more information, visit booth #2552, go to www.savellousa.com, email info@ savellousa.com or call 570.822.9743. Savello USA (Cont'd. from p. 1) David Evans Foods, a company you might know for our Robert Rothschild Farm and Clearbrook Farms brands. This role is per- fect because I love food – to cook and be creative with food. I grew up in Switzer- land, where the food is wonderful and farm-to-table is just what you know as nor- mal. David Evans Foods is a company of cre- ators. We were founded on family farms and believe in making our products in small batches, keeping with time-honored tradi- tions. We innovate on those to deliver on freshness, quality and transparency in new and exciting ways. GN: What are Robert Rothschild Farm and Clearbrook Farms known for? DP: The Robert Rothschild Farm brand has made a mark on the specialty food industry with small-batch preserves, spreads, dips and sauces. Across our entire Robert Rothschild Farm collection, the magic is in exception- ally flavorful ingredients and unexpected combinations. Our Clearbrook Farms brand has been the leader in premium, small batch preserves and fruit spreads for over 90 years. Clearbrook Farms uses only the finest ingredients and the preserves are always 'fruit first' with fruit as the first ingredient. GN: What are your most popular and daring flavors? DP: Roasted Pineapple and Habanero Sauce is a favorite – a beautiful, flavorful tropical sauce with subtle heat. It's great with meat, fish or as a base for vegetarian dishes. Our Raspberry Honey Mustard Dip is another fa- vorite. It's delicate and versatile to use on Cornish hens, on roasted sweet potatoes or on a panini. Our Hatch Chile Jalapeño Jam is one of our most daring flavors. It's just what you want a sweet and savory jam to be – the right tart, heat and sweet – but it catches you by surprise with its unmistakable smoky, South- west flavor. GN: How do you come up with new flavors and products? DP: We're observing trends in the culinary landscape. We look at haute cuisine, food cultures, food trucks, trendsetters – you name it. Always with an eye to how we might put our own unique twist on it. GN: Tell our readers about your ingredients. DP: We have long-standing relationships with farmers in many regions. We source everything directly from reliable partners in places such as Michigan, Oregon, Costa Rica and Madagascar to create products in which we can be 100 percent confident. GN: What does 'clean label' mean to David Evans Foods? DP: Easily identifiable ingredients, free of colors, artificial flavors, additives – how you would make something in your own kitchen. GN: What's one of your favorite products? Does any product take you back to your childhood? DP: I have so many favorites! You owe it to yourself to try Balsamic Caramelized Onion Spread with your favorite cheese on a toasted baguette. It leads with sweet onion, and then, an unexpected heat finish. Rhubarb Strawberry Preserves takes me back to my childhood. My grandmother used to make an incredible pie using ingredients right from her garden. Visit David Evans Foods at booth #236. For more information, go to www.davidevans foods.com, email dpatterson@davidevans foods.com or call 513.975.2207. David Evans Foods (Cont'd. from p. 1) The full line of new products includes: tomato paste in a 4.6-ounce tube, organic tomato paste in a 4.6-ounce tube, chopped tomatoes in a 14-ounce can, organic chopped tomatoes in a 17-ounce glass bottle, organic strained tomatoes in a 17-ounce glass bottle, strained tomatoes in a 24-ounce glass bottle, rustica tomatoes in a 24-ounce glass bottle and tomato juice in a 25.36 fluid ounce TetraPak. "This line extension aims at introducing more consumers to Pomì," stated Umberto Marconi, Vice President of Pomì USA. "We are excited about the possibilities these new products offer and we are looking forward to seeing more peo- ple using Pomì in restaurants as well. More and more chefs are appreciating the quality and ver- satility of our 22-pound bag-in-boxes." Pomì is the brand of the Consorzio Casalasco del Pomodoro. More than 370 farms are members of this cooperative, with farms spread across Northern Italy, but never more than 50 kilometers from processing fa- cilities. These new products will also include Pomìtrace, a modern and unique traceability system that allows consumers to trace the product from the shelf to the field of origin using their phone. "High quality is what drives our effort to be as clean and sustainable as possible. We strive to deliver what consumers desire in a brand," added Costantino Vaia, Managing Director of the Consortium and President of Pomì USA. "We aim to guarantee a healthy product while helping to nurture our earth through an irrigation system that saves up to 25 percent of water and reduces our carbon footprint. This is why we take such pride in what we do as a company." Visit Pomì at booth #2572. For more informa- tion, call 732.541.4115, email pomi@pomi .us.com or go to www.pomi.us.com. Pomì (Cont'd. from p. 1) TK: We think of Urban Accents as 'Your Culinary Wingman. ® ' Our best selling prod- ucts introduce both novice and experienced cooks to flavors and techniques that ensure post-worthy dishes and creative flavor expe- riences. Our fanbase still wants to chop an onion, explore different proteins and have fun in the kitchen. We thought about this while developing our new Inspired Flavor Marinades and Grill Sauces and Latin Main Dish Seasoning Mixes. GN: Why 'Inspired Flavor'? TK: Life inspires us: global travel, trendy restaurants, late night street food, mixing ethnic cuisines with cocktails and laughter of friends. We wanted to bring these inspi- rations to our customers. There's dried pineapple and vinegar powder in our Tacos Al Pastor, and the Herby Lemon Marinade is a Greek-Italian mashup of lemony good- ness. We created a Brazilian style Chur- rasco Seasoning and Brazilian Barbeque Sauce that are as good on grilled veggies as they are on a hunk of red meat. The recipes are our interpretations of global fla- vors, all impeccably crafted with natural ingredients and small batch blended, of course. GN: How do you help teach newbies how to use your products? TK: The recipes on the back are super sim- ple, with Culinary Wingman tips how to kick up the dish. Our website has tons of beautiful images (shot in-house) and mouth- watering alternative recipes to encourage experimentation and repeat purchase. Tech- nology is making the world smaller and more food curious. We will have a simple video of every product online by the end of summer. Hopefully retailers will be able to use some of these assets as well on their dig- ital platforms. GN: How are the products being received in the marketplace? Any early adoption? TK: We are getting an overwhelming re- sponse to the new items – especially the Latin Main Dish Mixes. Look for them na- tionwide in June. We've been around for 23 years, and we have great relationships with both our amazing team of brokers and lots of long-term buyers. Our ability to jump onto trend flavors quickly and create high quality products that resonate with both millennials and empty nesters is pretty unique for a spice company. We're really fun to work with and we love what we do – it shows in every bite. Urban Accents Always Has Your Back in the Kitchen ® . For more information, email customer service@urbanaccents.com. Urban Accents (Cont'd. from p. 1) to packaging and logistics, expertly staffed R&D and sales teams are ready to serve your needs and capable of handling the highest ca- pacity demands of any customer in the U.S. or abroad. Snak King has two high volume produc- tion facilities strategically located in City of Industry, California and Freeport, Illinois with nearly 1,000 employees company wide. Snak King World headquarters and our new distribution center are located in City of In- dustry, California. Trust Snak King to bring your private brand opportunities to reality, whether it's our wide range of tortilla chip styles, includ- ing rolled tortilla chips and new grain free, potato chips, extruded puffed snacks includ- ing pea and lentil crisps, pellet snacks (veg- gie-flavored chips), pork rinds, ready to eat popcorn, popped crisps, nut butter snacks, kettle corn, caramel corn or our popular nut clusters. Our packaging capabilities range from single serve, convenience and retail, all the way up to club sizes. Quality – we get it! SQF Level 3 audits in both plants are consistently rated "Excellent." With onsite continuous monitoring and in- spections, our customers are confident that we understand the importance of quality and food safety systems, including HACCP-based food safety system, FSMA/USDA compliance, GMP training and formalized verification, computerized recall and traceability system, on-site microbiological testing, allergen con- trol system and others. Third party certifica- tions include SQF level 3, gluten free, certi- fied organic by the U.S. Department of Agriculture, certified by the Non-GMO Proj- ect, kosher, halal and Whole Wheat Council. You can count on Snak King and its 40 years of dedication to quality and expertise in the industry. Visit Snak King at booth #5882. For more in- formation, go to www.snakking.com or call 626.363.7711. Snak King (Cont'd. from p. 1)

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