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www.gourmetnews.com n JUNE 2019 GOURMET NEWS 3 4 Teasdale Latin Foods Offers More Protein in New Beans We all know that beans are good for you and that they are an alternative source of protein. But what if that protein level was dialed up a notch? The innovation team at Teasdale Latin Foods has done just that with its new Teas- dale Simply Especial™ line. Using its pro- prietary processing capabilities, the company has fused pea protein into its formulas to get 10 grams of plant-based protein per serving. "This is a very exciting time and we're at the forefront of innovation in the bean category. Right now, there is a global shift toward plant based-proteins. More and more consumers are incorporating plant- based proteins into their diets and we plan on being right there to provide them with quality and great flavors they can enjoy," said Yvonne Conroy, Director of Market- ing and Innovation at Teasdale Latin Foods. Teasdale Simply Especial comes in 15.5- ounce cans and is available in five different Latin-flavored varieties, including Chili Verde, Chipotle Rojo, Pe- ruvian, Spicy Cuban and Mexican Chili. This line has already received a great amount of interest with early distribution gains at key retailers in the West Coast and Southeast. About Teasdale Latin Foods Teasdale Latin Foods has been a leading provider of branded and private label Latin foods for over 70 years. The product line includes beans, hominy, tacos, tortillas, sal- sas, hot sauces, seasonings and peppers sold to retail, foodservice, wholesale, industrial and international channels. Retail brands in- clude Teasdale ® , Casa Fiesta ® , Mexene ® , Jar- dines ® , Sontava! ® and Teasdale Sim- ply Especial. Teas- dale services all channels of distribution nationally and op- erates facilities in: Atwater, California; Hoopeston, Illinois; Greeley, Colorado; Louisville, Kentucky; Buda, Texas; Car- rolton, Texas; and a corporate office in Flower Mound, Texas. Visit Teasdale Latin Foods at booth #638. For more information, go to www.teasdale latinfoods.com. Jan's Farmhouse Crisps Put True Crisp into Artisan Crackers Everybody loves crackers. They may some- times be nothing more than water, flour, oil, a little salt – but there's something about them that keeps people digging and digging into a brand-new box of crackers until that box is empty. Maybe, for some people, it's the saltiness, which always pairs so well with their favorite cheeses. For a lot of people, it's the loud, satisfying crunch the cracker pro- duces with each bite. When it comes to that crunch, nobody does it better than Jan's Farmhouse Crisps. Jan's Farmhouse Crisps got their start when Jan, Vermont native and lover of good food, decided to create a cracker that not only tasted great – a little bit sweet, a little bit salty and a touch rustic – but was good for those who snacked on it, too. That meant using all-natural, unprocessed ingredients, free from GMOs and additives, to create a satisfying snack that cracker lovers could feel good about eating. To top it off, and give Jan's Farmhouse Crisps their own twist, Jan also started dou- ble baking them. After the flavorful dough is baked like bread, it's dried out and sliced into generously-sized crackers (the perfect size for stack- ing cheese) before being popped right back into the oven for more. Double baking the crisps means they are extra-crisp and extra- crunchy. Each bite creates a loud, satisfying crunch as the cracker breaks in two, revealing the tantalizing flavors contained within. They're just the right thickness for piling on your best artisanal cheeses or salami, or for spreading on your favorite dip. Jan's Farmhouse Crisps come in three unique combinations of fruits, nuts and seeds: the Original Cranberry Pistachio, Sesame Citrus and Salted Almond. Cranberry Pistachio comes with pumpkin and flax seeds for a creamy crunch as well an earthy hint of rose- mary. Salted Almond uses honey and sea salt to capture that sweet-and- salty taste so many crave, and Sesame Citrus adds a hint of lemon to put some zest into your afternoon snacks. While they all pair perfectly with top- pings, they're also great on their own. Try a box for yourself and see just how crunchy and crackly artisan crackers can really be. Visit Jan's Farmhouse Crisps at booth #770. For more information, email info@jans farmhouse.com or call 508.660.2200. Seasoning Collections Lead The Spice Lab's New Product Lineup Three Seasoning Collections in eye-catching retail packaging lead the lineup of new prod- ucts featured by The Spice Lab. New season- ings – Nashville Hot Chicken and Slow Burn, Cider Spice Blends and Rhino Paper Straws are other new products on display. Featuring some of The Spice Lab's most popular premium spice blends, each Season- ing Collection includes a themed selection of four seasonings in shaker jars packaged in a distinctive gift box. The Collections include Taste of America with regional flavor blends, barbecue with best-selling barbecue rubs and Mediterranean with popular Southern Euro- pean herb seasonings. These carefully- crafted spice blends are all natural, OU Kosher and gluten free, each with a sug- gested retail price of $29.95. The Spice Lab now offers more than 50 seasoning blends, sold under the company brand and available for private label. Flavors new for 2019 include Slow Burn, with a sub- tle, lingering smoky heat; and Nashville Hot Chicken, a fiery blend with sweetness and a mustardy tang that is a trending new flavor profile. Just in time for the holidays, The Spice Lab is introducing two organic Cider Spice Blends to mix with heated apple cider for a tasty warming beverage. Spike with white or red wine for added holiday cheer. Other pop- ular fall and winter flavors offered by the company include Pumpkin Spice, Pumpkin Spice Sugar and an Apple Spice blend. The Spice Lab now offers Rhino Paper Straws, packaged for retail in a choice of col- ors and designs. Made from high quality food grade natural cellulose paper, Rhino Paper Straws have a spe- cially formulated gluten-free binder and last four hours or more in a beverage. Rhino Paper Straws are manufactured by FarFromBoring Hospitality and The Spice Lab has exclusive rights to re- tail distribution. With more and more companies and cities banning plastic straws, offering a high-qual- ity, affordable paper alternative for home use is an excellent opportunity for retailers to support conservation and serve their commu- nity. Private label and store brand options are available. As a woman-owned and family-run busi- ness, The Spice Lab takes great pride in being one of the world's premier suppliers of sea salts and seasoning blends. Its extensive prod- uct line includes salts, award-winning seasonings and rubs, premium spices, peppercorns, natural sug- ars, loose teas, Himalayan salt shot glasses and plates, regional brands, private label and a wide array of corporate gifts. These products are processed and pack- aged in The Spice Lab's HACCP certified manufacturing facility in Pompano Beach, Florida. The company's high-quality brands can be found in grocery, gourmet, specialty gift shops, foodservice, club, major retailers and online through Amazon.com as well as www.spices.com. Visit The Spice Lab at booth #2168. For more information, call 954.275.4478, go to www.spices.com or email sales@ thespicelab.com. Stonewall Kitchen Makes the Season Bright Nothing says home for the holidays like warm baked goods topped with sweet jams and savory spreads. Specialty food maker Stonewall Kitchen knows just how to make a holiday cheery and bright with its specially curated assortment of holiday offerings. The company's condiments, sauces and mixes are expertly crafted using high-quality ingredi- ents, resulting in a wide array of delicious products your guests will love sharing with friends and family. Of particular interest in this year's holi- day offerings are gifts that feature some of Stonewall Kitchen's most celebrated items, such as its decadent Dessert Sauce Collec- tion, made up of its Dark Chocolate Sea Salt Caramel Sauce and Sea Salt Caramel Sauce. Either sauce would be an indul- gently delicious topping for peppermint ice cream or Christmas morning waffles. Stonewall Kitchen's Jam Tree gift includes its much-loved classic Wild Maine Blue- berry Jam, mouthwatering Raspberry Peach Champagne Jam and special sea- sonal Holiday Jam – each of which would be a fine choice for pairing with fresh scones for a leisurely New Year's brunch. Holiday ham will shine when accompa- nied by any of the com- pany's savory, tangy mustards from its Mustard Tree gift, made up of Blue Cheese Herb Mustard, Horseradish Mustard and Maine Maple Champagne Mustard. Stonewall Kitchen's 2019 holiday collec- tion also includes a Cheese Pairing Collec- tion and Blueberry Breakfast gift – both excellent choices for the hard-to-buy-for foodie on your holiday shopping list. Wrapped in packaging created by Stonewall Kitchen's talented in-house de- signers based on their own lovely, hand- painted images, these gor- geous gifts evoke the serene beauty of winter in Maine. Each package showcases a different gathering of items from nature, from vivid red holly berries and bright poppies to white hypericum berries and forest green pine sprigs. Stonewall Kitchen's holiday offer- ings for 2019 come together beautifully to give discerning buyers exceptional op- tions for gifts that won't soon be forgot- ten. Visit Stonewall Kitchen at booth #5634. For more information, go to www.stonewall kitchen.com or call 888.326.5678.