Oser Communications Group

GOURMET NEWS DECEMBER 2019 www.gourmetnews.com SUPPLIER NEWS 1 2 New Barbeque-flavored Pistachios from Fiddyment Farms Fiddyment Farms, producer of fine, Cal- ifornia grown gourmet pistachios, has launched its new and improved Barbeque flavored in-shell pistachios. Continually improving and evolving their product line, Fiddyment Farms' new Barbeque pistachios are seasoned with the perfect blend of all natural, sweet, and smoky spices, and as always made using only Fiddyment's large, roasted gourmet pis- tachios. "Our new Barbeque flavored pistachios have a better, bolder flavor than ever," said Diane Wood, Fiddyment Farms Vice Presi- dent and General Manager. "We challenged our team to come up with the best barbe- cue seasoning to pair with our delicious pistachios, and they truly exceeded our ex- pectations. After months of creating and testing samples, we found the perfect blend that we feel our customers will really love." The new and improved Barbeque fla- vored pistachios will be available in 2.5- ounce, 6-ounce, 8-ounce, 1-pound, 3-pound, 5-pound, and 25-pound sizes. It is part of Fiddyment Farms' line of flavored pistachios, including Chili Lime, Fiddy Fire, Garlic Onion, Lemon, Sea Salt & Pep- per, and of course, Lightly Salted and Salt Free. The new and improved Barbeque fla- vor is now available to wholesale customers at www.fiddymentfarms.com. GN Craft Mixers Continued from PAGE 1 idea that they could duplicate their restau- rant-quality experiences in their own homes. Zarou's first extension to the line was Light Ginger Beer. It's the same flavor as the brand's flagship product except that it's sweetened with organic blue agave rather than cane sugar. "Our Light Ginger Beer is 50 calories and 13 grams of sugar com- pared to 120 calories and 30 grams of sugar. It's just incredible refreshment, but it's also good for somebody that's looking for a lighter-bodied, lighter-calorie, just overall lighter experience," Zarou said. Light Ginger Beer has been followed by Royal Oak Ginger Ale, Dry Citrus Sparkling Tonic and Pacific Sea Salt Club Soda. The Dry Citrus Sparkling Tonic brings out the botanicals of any gin and also pairs well with vodka, tequila or any rum. Royal Oak Ginger Ale is smooth and sweet with oak barrel and ginger fla- vors. It pairs well with bourbon as well as vodka, gin and tequila. Pacific Sea Salt Club Soda is a zero- calorie option with the bal- ance of flavor and carbonation to make a great gin and soda or vodka and soda. All of the mixers are non-GMO. "The new line is resonating with its packag- ing and graphics, flavor profiles, and the Non-GMO Project verifi- cation," Zarou said. "As consumers become more interested and educated on what's in- side the products they are drinking, I think they will eventually demand that kind of transparency." Along with the retail launch comes the necessity of scaling up the enterprise to ac- commodate the new market. Zarou says the company is well prepared to do that with- out compromising product quality. The dis- tribution network is in place, and marketing and sales are tooled up and ready. Ingredient suppliers are ready to de- liver. "It's a very well capitalized business with a very smart board that is well re- sourced....This is not a spray-and-pray model. Everything we do has to make sense," Zarou said. "We have secured the ability to produce at scale with favorable economics for the company for the foresee- able future.... We're really focused on the best ingredients; we're a premium craft mixer. The second we stop focusing on that, why do we exist? The ingredients are uncompromisable – it's just never on the chopping block." For more information, visit www .regattacraftmixers.com. GN Belle Chevre has added a convenient, 1.5- ounce single-serve package to its roster of chevre cream cheese products for foodser- vice operators. Two of the brand's favorite cream cheese flavors at retail, Original and Fig, are now available in this smaller for- mat. Belle Chevre's handy 1.5-ounce portion cup will maximize convenience and elimi- nate waste for bakeries which provide cream cheese with their freshly-baked bagels, while hotels with breakfast bars which will be delighted to distinguish themselves by offering their patrons a hip and healthy alternative to regular cream cheese and butter. The fresh tang of Belle Chevre's Original cream cheese and the brand's Fig flavor made with real fig puree, combined with the products' ultra-creamy texture, make them perfect for spreading on bagels, toast, muffins, or even on pancakes. "With the tremendous popularity of cream cheese for bagels and other classic breakfast items, it made sense to offer our 'better cream cheese' in a portion size for those vendors seeking a healthier and tastier alternative for their cus- tomers," says Tasia Malakasis, Belle Chevre Chief Executive Officer and Chief Cheese. Belle Chevre's full line of all-natural cream cheeses for foodservice professionals also includes 4-pound and 8-pound tubs of its Original product. As with all Belle Chevre cream cheeses, these products have 2.5 times more protein, less fat, less choles- terol, and are easier to digest than regular cheese. GN Belle Chevre Launches Single-Serve Cream Cheese for Foodservice Légal (pronounced Lay-Gal) is launching its new Brazilian hot sauce in the U.S. mar- ket. Légal Hot Sauce, owned by Homer Foods LLC and based in Hollywood, Florida, is made from a special recipe that incorporates the Brazilian malagueta pep- per, which has been passed down for gen- erations, and is now available for the first time in the U.S. With its uniquely Brazilian flavor, Légal is well-poised to shake up the U.S. hot sauce market, which has already been on fire over the last few years, accord- ing to its makers. "We wanted to introduce a taste of Brazilian heritage to the U.S. market, and to bring this recipe to U.S. consumers for the first time," said Gabriela Neves, co- Founder of Légal. "We're really looking to spice up the hot sauce market with our unique taste." The malagueta pepper, discovered by the Portuguese while exploring modern-day Brazil, is the key ingredient in Légal Hot Sauce. The pepper has been used for thou- sands of years by the natives for medicinal purposes and has also been considered a sign of good luck. Legend has it that when explorers came across the malagueta plant, gold was discovered nearby shortly there- after. For years, the plant was used to sea- son food in local recipes, but it wasn't until a local village woman started to create a sauce using the malagueta chile that the precursor to Légal was born. The name "Légal" means "cool" in Portuguese and conveys the carefree lifestyle of the Brazil- ian people, coupled with their spice and zest for fun. "Our recipe has been adapted from one passed down through generations, and uses fresh, all-natural ingredients to develop that uniquely Brazilian kick," said co- Founder Michael Fernandez. "Légal really does combine the spiciness of two worlds, hot sauce and Brazil, and goes well with al- most any dish." Légal Hot Sauce is available for pur- chase at www.legalhotsauce.com, at all Heatonist and Fairway Market stores throughout New York City and online at Heatonist and Amazon. The sauce retails for $8.99/bottle. GN New Hot Sauce Brings Flavor of Brazil to U.S. Market

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