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News & Notes BRIEFS GOURMET NEWS JULY 2019 www.gourmetnews.com NEWS & NOTES 6 White Coffee Pours on Innovation, Customer Service ers both quality and safety of the highest order, White said. White Coffee has also entered into part- nerships with major brands to create li- censed coffee and hot chocolate products that combine the White Coffee product quality with the name recognition of brands like Harry & David, Kahlua, Enten- mann's and Jim Beam. Those partnerships also offer retailers the opportunity to ben- efit by an association in the con- sumer's mind between coffee and something else that they already feel good about, White said. "We under- stand the importance of creative and thematic packaging," he added. White Coffee serves a broad range of retail channels, including mass market stores, club stores and spe- cialty shops, providing insights and best practices from all of those channels to each customer and offering customers a wide range of resources to help sell – including training for sales staff in the field and meeting with department managers for tastings and demonstrations. "Our job is to make it easy for them to sell a lot of cof- fee," White said. Along with those advantages, White Cof- fee also offers great customization and flex- ibility, so that the company's customers can enjoy the opportunity to modify White Coffee products – even those produced under license from another brand – into a product that's unique. K-cup boxes can range from 10 to 100 pieces and Nespresso- compatible capsules are also available. Cof- fee bags can range from 1.5 ounces to 3 pounds, and any of those packages can in- corporate the licensed brand names to cre- ate the product that's the perfect blend of customization, convenience, quality and flavor to distinguish a retailer's product as- sortment from that of competitors, even within the mass market. At the same time, White Coffee has been a pioneer in specialty coffee for 40 years, selling single-origin premium coffee brands since long before third-wave coffee shops made those trendy. White Coffee's Ethiopia Yargacheffe, for instance, repre- sents the finest Ethiopian coffee. Sourced from the mountains of southeastern Ethiopia, it possesses unique sweetness and fruitiness with floral flavors and winey characteristics with a light, smooth body. White Coffee's Brazil Bourbon Santos, one of the finest coffees grown in Brazil, comes from the Bourbon variety of coffee tree and has a sweet flavor with medium acidity and strong aroma. There's even a certified or- ganic choice from White Coffee: its Or- ganic Rainforest Blend. In addition to its range of coffee varieties and blends, White Coffee has added multi- ple packaging lines to its range within the past couple of years, including hot choco- late products offered in K-cups, tins and single-serving envelopes. "We love the cof- fee business," White said. "We know it's one of the first things people count on every morning, and one of the things they end their day with. Coffee is a vehicle for friends and family to be together, and we want to contribute a great product for them." GN Schuman Cheese Serves up an Array of Cheeses at 2nd Annual Cheesefest Organic Industry Innovators Honored by Rodale Institute Rodale Institute, the global leader in regenerative organic agriculture, will recognize three leaders of the organic movement at the 9th Annual Organic Pioneer Awards on September 7, 2019. Organic farmer and Associate Professor of Agriculture Jennifer Taylor, children's health researcher Phillip Landrigan, and Pennsylvania Governor Tom Wolf will be honored at the event for their perseverance and commitment to growing the organic movement. The Organic Pioneer Awards includes a farm- to-table dinner held at the Institute's 333-acre research farm in Kutztown, Pennsylvania. There is an additional optional daytime program that includes a farm tour and behind-the-scenes look at their cutting-edge research. Rodale Institute is considered the birthplace of the organic movement in the United States. For event details and to purchase tickets visit www.rodaleinstitute.org/organicpioneerawards. J&M Foods Cookies Showcased at Sweets & Snacks J&M Foods showcased its Janis & Melanie cookies in its booth at the Sweets & Snacks Expo this year. These large soft-baked cookies are made with butter, whole egg and a whole lot of love. Varieties include Chocolate Chunk, Brownie and Oatmeal Cranberry. Each carton contains eight 1-ounce cookies, each about 3 inches in diameter and individually wrapped. J&M Foods currently produces 21 varieties of cheese straws and cookies as well as additional seasonal offerings, made with various combinations of cheeses, chocolates, nuts, grains, fruits and spices. Exhibition Space Tight for Anuga Organic With just under 95 percent already booked, as of press date for this issue, the exhibition space for Anuga Organic Market is virtually sold out. As part of Anuga in Cologne, Germany, around 250 exhibitors from home and abroad will be presenting a wide and diversified spectrum of offers at "Anuga Organic" in Hall 5.1. from October 5-9, 2019. Important industry players are already on the registration list for Anuga. The applications received from German companies so far include among others Coconut Business, Followfood, Tofutown, Topas, TressBrüder, Veganz as well as Wechsler Feinfisch. Among the Anuga registrations from abroad are Agave (Mexico), BioOrto (Italy), Dulcesol (Spain), Lauretana (Italy), Lovechock (Netherlands), Natur'inov (France) and Tradin Organic (Netherlands). First- time Anuga exhibitors include Green Grizzly (Germany), Katjesgreenfood (Germany), koakult (Germany), Littlelunch (Germany), LunchVegaz (Germany), Mieles Campos Azules (Mexico) und Sempio Foods (Spain). The associations Naturland from Germany and Consorzio il Biologico from Italy will also be represented at the world's largest trade fair for food and beverages. Manager for Schuman Cheese. "This area has a rich dairy history, and the event is a fun way to honor that history and in- troduce different ways con- sumers can enjoy our favorite dairy food." Attendees had the chance to explore five distinct sam- pling stations featuring Schuman's popular artisan cheeses. Among the award- winning cheeses Schuman Cheese sampled at the event were Cello, the company's flagship domestic brand of Italian-style cheeses; Yellow Door Cream- ery, Schuman's brand that spans hand- rubbed fontinas and cheeses inspired by the Alps; Zanetti, Italian cheese from Schu- More than 1,500 cheese lovers, foodies and casual kitchen cooks had the opportunity to explore a selection of the world's most celebrated cheeses at the second annual Cheesefest, held May 19 in Montclair, New Jersey. Local cheesemaker and importer Schuman Cheese showcased an array of its most acclaimed cheeses during the festival. The event, presented by the Montclair History Center, Montclair Center and Rut- gers Cooperative 4-H Program, celebrates all things cheese, from how it's made to where it comes from. More than $7,000 was raised to benefit the Montclair History Center. "The Cheesefest gives us a wonderful op- portunity to share a taste of our passion for really great cheese with our local commu- nity," said Lauren Dykes, Communications man's import partner; El Pastor, a selection of Spanish cheeses; and Dodoni, authen- tic Greek feta from the world's leading producer. Additional event highlights included a wheel cracking demonstration, in which an expert wielding special tools uses Old World techniques to break into a giant 90-pound wheel of cheese; a petting zoo featuring dairy-producing animals; demonstrations in the Montclair History Center's hearth kitchen; and musical entertainment from the Watchung Mountain Riders. GN BY LORRIE BAUMANN Tremendous competition in the coffee space means that the retailer most likely to succeed is nimble, aware of the trends mov- ing the market and partnered with a pur- veyor who possesses those same attributes along with an appetite for innovation, says Jonathan White of White Coffee. He's a third-generation member of the family that started White Coffee in 1939, when David White started selling coffee to foodservice companies. His mother, Carole, is the company's current President and the woman who makes it the woman-owned company it is today. Jonathan White is the company's Executive Vice President, to the extent that titles ever actually mean very much in a com- pany that's as much family as business. "It's important for retailers to seek out a coffee solution provider that's nimble and creative enough to meet the demands of con- sumers," he said. White Coffee is meeting that standard with proprietary packages and products such as its trademarked Bio-Cup™, the environmentally friendly way to enjoy one cup of coffee convenience. The BioCup is both compostable and biodegradable, with 90 percent degrada- tion after six months. Combined with White Coffee's best coffees, BioCup pro- vides superior quality in an environmen- tally friendly, convenient platform. White Coffee's facilities are rated at SQF Level 3, assuring customers that they can assure their customers that White Coffee deliv-