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Produce Show Daily 3 9 Friday, October 18, 2019 12-Ounce Glass Ring Neck Jar Ardagh Group's 12-ounce Glass Ring Neck Jar is perfect for craft food produc- ers wanting to showcase their dressings or sauces. Proudly made in the U.S., the jar is made using high quality flint (clear) glass with a 38mm continuous thread fin- ish. This 100 percent, and endlessly recy- clable, glass 12-ounce Ring Neck Jar is environmentally friendly and boasts an excellent shelf life. This 12-ounce Ring Neck Jar is offered in 12-pack cases available for purchase on Ardagh Group's BOB™ site (food.buyourbottles.com) with conven- ient online ordering and pay- ment via credit card or PayPal. Or, you can purchase the jar in six-pack cases or bulk with a 38mm lug finish by contacting Ardagh Group directly. Ardagh Group is dedicated to the craft food market with capabilities and resources to grow with you every stage of the way. By the pallet or truck- load, BOB and Ardagh Group have the ideal shapes and styles for craft food producers like you. For more information, call 856.455.2137, email Marketing.Glass.NA@ardaghgroup .com or go to food.buyourbottles.com. Avocado and Cauliflower that Crunch By Lorrie Baumann Making snacks from real food is in the DNA at Hippie Snacks, says Founder Ian Walker, who started the business in the late 2000s with Coconut Chips. "We brought that out before any of the players in the States brought out a coconut chip," he said. "Right from the get-go, we liked the idea of making products that were as close to their natural state as possible but were a little more convenient." Hippie Snacks' latest innovations are a family of crispy cracker-type snacks: Cauliflower Crisps in Original and Classic Ranch flavors and Avocado Crisps in Guacamole and Sea Salt fla- vors. "For eight years, we've been trying to come up with an avocado snack," Walker said. "Nutrient-dense, tasty – people get it." In that quest for a tasty avocado snack, Hippie Snacks' research and development team tried a lot of different approaches, from baking slices of avoca- do to freeze-drying, but they kept run- ning into barriers created by the natural oiliness of avocados, their tendency to turn brown when the tissue is exposed to air, the fruit's tendency to turn bitter when it's dried, and when those approaches didn't pan out, the team turned its attention to cauliflower a year or two before cauliflower found itself trending in the market. "We had kind of given up on avocado," Walker said. "We tend to take food that has a long tail [rather than leaping on trends]. Cauliflower took off this year, but it just happened. We just thought it was a great way to create a cracker without flour." As the team was coming up with a way to do that by blending the cauli- flower into a base with some starch in it to hold the crisp together, they started won- dering if they could maybe lick their avo- cado problem with the same approach, and they made it work. The resulting Avocado Crisps have avocado as their first ingredient, just as the ingredients label for the Cauliflower Crisps starts out with cauliflower. That's important to Hippie Snacks, Walker said. "Some snack- makers, they want to latch onto a popular trend, kind of fairy-dust their products with whatever the trendy ingredient is," he said. "We're not going to call something an Avocado Crisp if avocado isn't the first ingredient. No tokenism here." Both the Avocado Crisps and Cauliflower Crisps are plant-based, non- GMO and gluten free. "All of our prod- ucts go through Non-GMO Project veri- fication," Walker said. They're offered in 2.5-ounce bags that retail for $4.99 in the U.S. For more information, visit www.hippie snacks.com. Stonewall Kitchen Launches 27 New Products Stonewall Kitchen offered a wealth of new products at the Summer Fancy Food Show. Included in the lineup for launch were the new Organic Bourbon Barrel Aged Maple Syrup, Lemon Fig Shortbread Squares and New England Cranberry Grape Jelly, along with a vari- ety of seasonings, sauces and pastas. The Tillen Farms brand continues to grow with the launch of Bloody Mary Olives, stuffed with onions and sun-dried toma- toes, and Rum Bada Bing Cherries. Stonewall Kitchen also grew the co- branded partnership with Legal Sea Foods with the addition of Malt Vinegar, Seafood Remoulade Sauce, Lemon Teriyaki Sauce and a variety of new sea- sonings. Additionally, Stonewall Kitchen expanded the Napa Valley Naturals and Montebello lines with four new products after their 2018 acquisition. "We started the year with a momen- tous launch in January, as we wanted to showcase the growth of Stonewall Kitchen and our Family of Brands," says Director of Marketing Janine Somers. "The July launch is just as notable. After acquiring Napa Valley Naturals and Montebello, we're introducing new additions to each brand. We're continuing to expand Napa Valley Naturals with an Organic Apple Cider Vinegar, which contains living nutri- ents known as the 'mother,' and by intro- ducing three new pastas under the Montebello name: Tricolor Fusilli, Maccheroni and Spinach Fettucine. We've seen great success with our co-branded, Legal Sea Foods line and are excited to expand the offering further with these new outstanding restaurant-quality products. Our guests are going to flip over the Lemon Teriyaki Sauce. The Seafood Remoulade Sauce is amazing with crab cakes or as a spread on your salmon burger." This summer's Legal Sea Foods product launch includes Lemon Pepper Seasoning, Cajun Seasoning, New England Seafood Seasoning, Malt Vinegar, Seafood Remoulade Sauce and Lemon Teriyaki Sauce. This year's holi- day packaging showcases beautiful, hand-painted botanicals. Collections, such as the Cheese Pairing Collection and Classic Jam Collection, are assem- bled in boxes displaying original art- work, offering the ideal holiday gift. "We can't forget about our Fine Home Keeping line," said Somers. "Just in time for the holiday season, we're introducing our Sugar & Spice Fine Home Keeping that will include hand soap, hand lotion and soy candles. We're also expanding our Grapefruit Thyme and Coastal Breeze line with an all-purpose cleaner." The remainder of Stonewall Kitchen's July 2019 product launch includes Tillen Farms Bloody Mary Olives and Rum Bada Bing Cherries as well as Montebello Tricolor Fusilli, Maccheroni and Spinach Fettucine. From its Napa Valley Naturals brand, we'll see Organic Apple Cider Vinegar, which con- tains the mother. And under Stonewall Kitchen's own brand name, the company is introducing New England Cranberry Grape Jelly, Bacon Vinaigrette and Cilantro Lime & Avocado Oil Dressing as well as Lemon Fig Shortbread Square Mix and Caramel Apple Pie Waffle Cookies. Sriracha Horseradish Cream Sauce, Turkey Seasoning Rub and Bourbon Barrel-Aged Maple Syrup, which is organic, will also be coming. Stonewall Kitchen's Fine Home Keeping brand is bringing out a new sea- sonal scent: Sugar & Spice, in a product line that includes hand lotion, hand soap and a soy candle. A new line of all-pur- pose cleaners launched in scents that include Coastal Breeze and Grapefruit Thyme. For Stonewall Kitchen's 2019 holi- day collection, the company is bringing out its Cheese Pairing Collection, Salsa Collection, Dessert Sauce Collection, Pepper Jelly Collection, Classic Jam Collection, Farmhouse Breakfast, Individual Wild Maine Blueberry Jam, Individual Holiday Jam, Cocktail Party, Grilling Collection, Blueberry Breakfast, Jam Tree, Mustard Tree and Sampler Collection. Bella Rosa Takes a Bow at Fancy Food Show Schuman Cheese relaunched off one of its long-standing but lesser-known brands this year at the Summer Fancy Food Show. Bella Rosa, an entertaining- friendly line offered previously in limited distribution, will now be available on a national scale. Vibrant packaging and a new brand platform accompany Bella Rosa's nation- al rollout. Fresh, modern iconography complements packaging with a progres- sive, differentiating color palette that reflects the premium brand. At a glance, shoppers can identify whether the cheese they're selecting is shaved, shredded or grated, reinforcing a brand promise that emphasizes simplicity: "Good to Go. Real cheese ready for any dish so you can entertain with ease." "The Good to Go statement is high- lighted on the package to let people know Bella Rosa has the quality they want, and that we help them enjoy the occasion they're shopping for," said Jim Low, Executive Vice President of Sales and Marketing, Schuman Cheese. "They'll spend less time prepping, and more time in the moment and present for life." The Bella Rosa line also delivers on the True Cheese guarantee, which Schuman Cheese created to assure con- sumers that what they're getting is always the highest quality cheese; no fillers, no additives, just pure, 100 per- cent cow's milk, free of hormones. Product Selection New to the Bella Rosa line is a pair of snack format products, aptly named Snacks to Go. Offered in two flavor com- binations, each tray offers superior quality all-natural cheddar cheese, premium sea- salted roasted nuts and juicy dried cran- berries. Snacks to Go will be offered in 16-count display-ready cases. Suggested retail price for each package is $1.33. A staple of the Bella Rosa line is a series of cheese trays featuring collec- tions of sliced cheeses ready to serve a crowd. Each selection has been curated with entertaining in mind and can be offered on its own as a party snack or as a flavorful addition to a sandwich station. The Bella Rosa European Cheese Selection includes Irish Cheddar, Dutch Gouda, Danish Havarti and German Swiss. Two Party Trays are also available; one features Cheddar, Swiss, Colby Jack and Pepper Jack, while the other includes Aged Cheddar, Swiss, Havarti and Gouda. Suggested retail prices for the 16- ounce trays range from $7.99 to $9.99. Single cheese varieties include Bella Rosa Shaved Parmesan, Bella Rosa Shredded Parmesan, Bella Rosa Shredded Asiago and Bella Rosa Grated Romano. Each of the 5-ounce cups car- ries a suggested retail price of $3.69. All items in the new Bella Rosa line are now available for retail and club orders.