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www.gourmetnews.com n JUNE 2019 GOURMET NEWS 9 6 Wild Garden Launches Seven New Sauces Wild Garden has announced the release of a new series of Mediterranean sauces that complement its line of delicious heat-and- serve rice pilafs and authentic marinades, in- cluding a Toum sauce that flavors-up traditional servings of kebab, shawarma (gyros) and falafel. The full line of shelf-stable sauces and dressings includes seven new sauce flavors that delivers to consumers the excitement of the Eastern Mediterranean and North African food experience. "We really wanted to showcase all of the delicious flavors from the region and com- plement the proteins that are created with the Wild Garden marinades," explained Execu- tive Chef Maher Chebaro. "Some of these sauces are complex and are time-consuming to make, so we took the labor out of it to allow you to spread, slather, dip and enjoy." Chebaro said the crown jewel of the seven sauces is the Toum-Garlic Aioli that is avail- able for the first time as a shelf-stable food item. Shelf-stable food products do not need to be refrigerated until opened. They remain fresh for up to 18 months and allow retail grocery stores to provide a wider variety and larger inventory to satisfy customer needs without cramming them into already packed deli sections. "All of the sauces offer a unique great tast- ing experience, and we expect our new Toum-Garlic Aioli to stimulate consumer palates. Capturing the authentic taste is a painstaking process in which you must peel tons of garlic, pulse it and whip it into the perfect consistency," Chebaro explained. "Toum is a popular way of life throughout Lebanon, the Middle East and the Mediter- ranean region. Slathered on shawarma, falafels, kebabs and almost everything else, it gives the meal a real exciting punch." The new product won't undercut the pop- ularity of other popular ingredients like tahini, a sesame seed butter that has been trending in popularity on the food scene for several years. "There was a time when many people didn't know what tahini was, but today it is very popular and it is here to stay," Chebaro said. Wild Garden has created three tahini sauces for consumers exploring new flavors of the Middle East and Mediterranean diet and recipes. They are Classic Tahini sauce, Smoked Paprika Tahini and a bright and tangy version of the Classic Tahini that in- cludes green herbs and citrus. Other additions to the line are a playful spin on harissa, a smoky Tunisian pepper paste blended with tomatoes and floral herbs. Amba Sauce is made from pickled mangos and spices and adds a burst of delicious floral acidity to sandwiches. Zhoug is a Yemenite hot sauce made from cilantro, jalapenos and spices, and it is so versatile, you can add a healthy squeeze to hummus, labne (Middle Eastern strained yogurt), and anywhere else you want to add a little punch of fresh herbs and a little heat. Wild Garden's Taste of the Mediterranean sauce line is on shelves at an affordable price (suggested retail price $3.99) in major na- tional grocers and online at www .wildgarden.com. Visit Wild Garden at booth #5608. For more information, call 708.298.3810, email marksmith@wildgarden.com or go to www.wildgarden.com. Follow @WildGarden Foods on social media. The Future is Now: Bellucci's Take on Food & Tech The food industry may not be the first to come to mind when someone uses the phrase "disruptive tech." Though many ways in which technology has already shaped our world are obvious, some ways in which the ripple effect of big tech is causing movement are just starting to be discovered. Businesses that are leveraging technology in smalls ways can cause big waves in the food industry. The olden days of paper trails and manual processing are giving way to the innovative application of technologies orig- inally developed for other industries. From the ground up, precision agriculture is leveraging advances in satellite, GPS and even photographic equipment to improve the efficiency of food production. The in- dustry has already progressed from using tech to measure and track crop yields and soil levels, to monitoring weather patterns and water usage and how these factors af- fect harvest. Now, the agricultural industry is beginning to see the positive impact of technologies which use advanced cameras and artificial intelligence to differentiate be- tween crop plants and their neighbors, for increased efficiency in the application of fertilizers and pesticides. Future hopes in- clude the use of this same technology to guide robots or drones designed for smart harvesting. These tools apply advanced algorithms to current and historic data, predicting future needs with incredible accuracy. This not only boosts sales precision, it streamlines trans- port and distribution worldwide, and helps reduce waste from excess pro- duction or overstock. Health, wellness and au- thenticity are a strong pull to- wards technology for Bellucci. As a leader in the production of high-quality extra virgin olive oil, the company launched its Trust Through Traceability campaign in 2014, creating its own consumer application to provide consumers a transparent look into the food supply chain. Using a unique code printed on the label of every bottle, con- sumers can verify the authenticity of their extra virgin olive oil, as well as trace their bottle of Bellucci oil straight back to its source in rural Italy. The company goes over and above indus- try expectation by providing the ability to view the place in which each bottle origi- nated, as well as supplying excellent infor- mation on the independent growers who form the company's collec- tive. Bellucci has taken it one step further by partnering with tech giant Oracle to leverage blockchain tech- nology to provide even deeper insight into its process, through provision of a distributed open ledger. That digital ledger is updated by each partner in the supply chain, allowing the company to create and share a permanent, unalterable record of the product journey from bottling to distribution. The ultimate goal is to pro- vide future consumers with complete trans- parency, from grove to grocer. This is just the beginning – but Bellucci is dedicated to bringing food and tech closer to- gether to drive innovation. Visit Bellucci at booth #2353. For more in- formation, go to www.belluccipremium.com. Zoup! Launches Certified Organic Chicken & Veggie Broth Zoup! Good, Really Good™ Broth is intro- ducing two U.S. Department of Agriculture- certified organic broths to its premium lineup. Created by a soup industry veteran of more than 20 years and made using restau- rant-quality cooking methods and standards, the new organic broths are kettle-cooked in small batches using the freshest and finest organic ingredients. Available in chicken and vegetable broth varieties, each possesses a richness not often found in premade broth. The Organic Chicken Broth is complex, yet balanced, with a comforting chicken flavor, while the Organic Veggie Broth is 100 percent vegan and features savory notes of roasted vegeta- bles. The broths are also low in calories; paleo-friendly, with zero carbohydrates; and completely free of hormones, gluten, GMOs, fat, trans fat and saturated fat. Each serve as a perfect base for hearty soups, casseroles, rice or grain dishes. "When we first cre- ated Zoup! Good, Really Good Broth five years ago, our goal was to de- velop a better-tasting broth that was good enough to drink," said Eric Ersher, Zoup!'s Founder and Chief Executive Officer. "We refined the recipe and proudly brought to market a retail broth that offered the taste and quality we felt people deserved. Adding or- ganic varieties to our current lineup of clean-label offerings was a nat- ural next step for us, and the simple ingredients and homemade flavor of these new broths make them un- like anything else you'll find on grocery store shelves." The products are packaged in 31 fluid-ounce glass jars to showcase the broth's rich and full-bodied fla- vor and to differentiate them on the shelves. Zoup! Good, Really Good Certified Organic Chicken and Veggie Broths are cur- rently available to retailers nationwide. The suggested retail price is $7.99 per jar. THAT'S TASTY Stir-In Purees Simplify Healthy Habits THAT'S TASTY, a Shenandoah Growers brand, is making it easy for people to choose healthier eating habits with the launch of its new line of Stir-In Purees. The line of purees offers consumers an easy solution to add bursts of flavor to their everyday cooking. THAT'S TASTY Stir-In Purees use or- ganic ingredients, so consumers can add a ton of flavor to meals and still feel good about enjoying the dish, too. The line in- cludes eight total fresh flavors: Garlic, Gin- ger, Spicy Harissa, Sun-dried Tomato, Italian Herbs, Parsley, Basil and Dill. Each features the hero ingredient in its purest form, along with organic sunflower oil and organic olive oil. The THAT'S TASTY line of purees is a simple way to add healthy, fresh flavor to any meal. All THAT'S TASTY products are fresh, certified organic by the U.S. Department of Agriculture and sustainably farmed. "As a brand, we pride ourselves on offering consumers the highest caliber prod- ucts," said Nadine Williams, Director of Marketing at Shenandoah Growers, Inc. "Unlike other purees that use conventional herbs, added chemical preservatives and in- gredients like sugar, we wanted to intro- duce a line that's all organic and easy for anyone to use." Packaged in 2.8- ounce tubes, the purees will be avail- able at all major U.S. retailers and have a shelf life of up to six months refrigerated after opening. For recipes and more information, visit www.thatstasty.com.