Oser Communications Group

www.gourmetnews.com n JANUARY 2020 GOURMET NEWS 1 1 2 98 percent of all olive oil consumed in the United States is imported. Further studies re- vealed a high percentage of the imported olive oil on American supermarket shelves continu- ally fail to meet the sensory criteria for being officially classified as "extra virgin" as defined by the International Olive Council (IOC) and European Union (EU) standards. Therefore, with an earnest desire to craft and provide do- mestic consumers with the finest oil, the Ric- chiutis founded ENZO Olive Oil Company in 2008. From its inception, the Ricchiutis adopted the highest quality standards into their olive oil operation so to earn the certification of "extra virgin" from the California Olive Oil Council. Patrick and Vincent are also active stewards in the American Olive Oil Producers Association, a collective voice to ensure the in- tegrity of olive oil production. Unlike many other olive oil producers, ENZO Olive Oil Company is vertically inte- grated, which means the entire growing, har- vesting, milling, bottling and shipping process is completed from start to finish on- site, producing one of the freshest oils avail- able with superior quality and taste. The olive trees – planted in an optimal climate, similar to the Mediterranean region – are carefully nurtured year-round. Once picked at prime conditions, the olives are transported immediately from the grove to the Ricchiuti's mill where the crush begins. When the milling process is complete, the olive oil is bottled and ready to be enjoyed by all. Another unique aspect of ENZO Olive Oil Company is Patrick and Vincent's commit- ment to producing only the highest quality of certified organic and kosher extra virgin olive oil. Knowing the health and nutritional ad- vantages of organic foods, Patrick and Vin- cent decided from the onset to subscribe to stringent organic and kosher farming and pro- cessing standards and principles. Drawing upon their farming expertise, Patrick and Vin- cent meticulously monitor each phase of the growing, harvesting and milling process. This hands-on approach has proven to be a differ- ence-maker in producing award-winning or- ganic and kosher extra virgin olive oil. For those oil enthusiasts looking for a na- tionally and internationally acclaimed line of organic, kosher, 100 percent estate-grown, fresh-tasting, high quality extra virgin olive oil, ENZO Olive Oil is the right choice. To taste ENZO's full lineup of olive oils and to meet Vincent Ricchiuti and his team, stop by the ENZO Olive Oil Company booth #5974. For more information, go to www .prfarms.com or www.enzooliveoil.com, email info@prfarms.com or info@enzooliveoil.com, or call 559.299.7278. ENZO Olive Oil (Cont'd. from p. 1) in order to provide the greatest diversity of forest-based sweeteners in the world. New Leaf is a leading supplier of certified organic tree saps and syrups used by food technolo- gists and manufacturers in beverages and packaged goods. Co-founded by Dr. Michael Farrell in 2017, New Leaf is the result of many years of innovative research and de- velopment determining how to best harness the wonderful and delicious diversity of America's native woodlands. This is the first year Forest Farmers is ex- hibiting at the Winter Fancy Food Show. The company is excited to introduce people to its unique tree syrups made from a variety of tree species. "After spending many years as Director of Cornell University's maple research center, it is a unique opportunity to take the lessons learned there and apply them in large scale to harvesting and processing a wide variety of tree saps using the most environmentally friendly and advanced technology available. We are delighted to be able to showcase our syrups to the trade at the Winter Fancy Food Show," said Dr. Farrell. New Leaf is proud to be developing the most diverse array of saps and syrups from native trees in wild forests, in particular bigleaf maple syrup from the Pacific North- west. Building upon his experiences at Cor- nell, Farrell is now focusing his efforts on expanding bigleaf maple syrup production through a partnership with private landown- ers and University of Washington re- searchers. Until now, bigleaf maple syrup has only been produced on a small scale and has not been available to the trade. Farrell is working to change that by getting more landowners interested in producing the syrup while also carefully blending it with its east coast syrup. New Leaf has developed a signature blend of pure maple syrup produced from sugar and red maples from northeast forests with pure maple syrup from bigleaf maples on the West Coast. The deeper, more intense flavors of bigleaf maple syrup gets a sweet lift from the traditional, iconic sugar maples of New England. Whereas most maple syrup is made in March and April in the northeast, the sap is currently flowing well and most bigleaf maple syrup production occurs between De- cember and February in the Pacific North- west. The company works with specialty food retailers, gourmet grocers, restaurants and foodservice distributors. It provides unique, delicious syrups at competitive prices, which allows retailers and foodservice profession- als to offer great products and memorable experiences to their customers. For more information, visit booth #5475, go to www.newleaftreesyrups.com or call 518.637.7000. The Forest Farmers (Cont'd. from p. 1) chose the region within a mountain range that's so internationally famed for its beauty that it's now recognized as a World Heritage Site because they wanted to support the local mountain community and because they could obtain a higher quality of milk there. Since then, Florindo, who started the dairy, has passed it on to Franco and then to Franco's sons. Today, that third generation: Federica, Fiorenzo, Fabio and Florindo, still make cheese the same way that Florindo Finco did almost 100 years ago, following the ancient art of cheesemaking and respecting its traditions. Nearly 20 years ago, the Finco family de- cided to bring their mountain cheeses to the United States. Customers recognized the su- perior quality of Monti Trentini cheeses as soon as they'd tasted that first Asiago Fresh wheel, and they started asking for more: Aged Asiago, Grana Padano, Fontal, Lagorai and naturally flavored Caciotta. The Finco family was ready and eager to meet that de- mand, and now, more than 15 different kinds of cheeses come to the U.S. bearing the Monti Trentini label. Monti Trentini USA also offers Parmi- giano Reggiano, Pecorino Romano, Ricotta Salata and many more Italian PDO and tra- ditional mountain cheeses selected directly by the Finco family. Monti Trentini contin- ues to search for new products that will earn the esteem of American consumers and re- tailers, and today, Monti Trentini is one of America's most trusted sources for a com- plete range of Italian mountain cheeses. Visit Monti Trentini USA at the Lettieri & Co. booth #1735. Monti Trentini (Cont'd. from p. 1) recyclable or compostable packaging to cor- porate policies that prioritize green energy and waste reduction. Global Web Index's "Sustainable Packag- ing Unwrapped" study found consumers not only rate sustainable packaging as important to their day-to-day shopping, but that it would also influence them to switch brands. Commitment to sustainable business prac- tices is not only the right thing for the future, it also positively impacts brand perception and purchase decisions. TINE SA, Norseland's parent company, won the Sustainable Brands Index Award in 2017 and 2019; the Index is the largest brand study on sustainability across Nordic coun- tries. As a farmer-owned co-operative, TINE has always prioritized the well-being of its farmers and recognized environmental re- sponsibility is essential for ensuring the health of future farms. Since 2007, TINE has reduced its greenhouse gas emissions by 14 percent by choosing renewable energy sources for production and transportation and optimizing water, energy and fuel use. TINE's objective is to use only renewable energy and fuel for production and transport by 2025, and to cut emissions by 40 percent by 2030. Westland, one of Norseland's partner brands, has a sustainable vision for its future as well: a cheese with zero carbon footprint. This starts with maximizing sustainable packaging for its Old Amsterdam aged gouda products, but ladders up throughout the entire organization. From green electric- ity powered by wind turbines to ripening warehouses outfitted with solar panels, it is steadily working towards becoming climate neutral. Consumers actively seek environmentally- friendly products; commitment to sustain- ability is not just a passing fad. The green choices we make today move us all closer to a more sustainable, ethically-produced future of food. Visit Norseland at booth #2327. For more in- formation, go to www.jarlsbergusa.com or www.norseland.com or call 203.324.5620. Norseland (Cont'd. from p. 1) handcrafted in rich, dark chocolate. The per- fect, unique gift for someone who has every- thing, it adds a touch of luxury to any special event. Not only is it stunningly beautiful, but is also delicious! Indulge like royalty with the magnificent Draped in Gold Chocolate Art Box and leave a lasting impression. DeBrand's collection of Chocolate Art Boxes also includes Flower Power, Polka Dot, White Rose and Seashell. Visit www.debrand.com to see each stunning box. For the ultimate gourmet experience, these incredible, edible pieces of art can be filled with an assortment of DeBrand's popular Classic Collection or decadent Truffle Col- lection. Each box can hold approximately 12 Truffles or 23 Classic Collection pieces. The Classic Collection is perfect for those who appreciate quality and tradition. It in- cludes timeless favorites such as luscious caramel variations, pure fruit creams burst- ing with wonderfully intense flavors, as well as re-inspired traditional selections such as Gourmet PBJ, Orange Cream and Straw- berry Rhubarb Caramel. DeBrand's Truffle Collection is the perfect gift for the ultimate chocolate lover. These 12 incredible Truffle variations seem almost too beautiful to eat … almost. Each oversized piece is individ- ually and artistically designed, but their true beauty lies within. Every silky, rich Truffle is a luxurious chocolate dessert that will en- tice each and every customer! Not only does DeBrand carry impressive chocolate gifts, but also provides many op- tions for tempting impulse chocolates such as Caramel Pretzel Bars, Peanut Butter Cups, Mint Cookie Crunch Tasting Bars, Sea Salt Caramels and more. For more information, go to www.debrand.com. DeBrand (Cont'd. from p. 1) Good Seed's burgers are the first of their kind, using nutrient-dense seeds, vegetables, and sprouted grains and pulses as an alterna- tive to meat. They have no added sugar or fillers and are naturally vegan and non- GMO. Four burger flavors are currently available, including All American, Spicy Italian, Wild Mushroom, and Curried Sweet Potato. Two SKUs offer keto-friendly op- tions that are the only grain and bean-free of- ferings in the alternative meat category. Founder Oliver Ponce stresses the com- pany's adherence to a "real food" mission, say- ing, "We find that, if you try to manipulate in- gredients to mimic meat exactly, you lose many of the unique texture and flavor quali- ties. Our message to customers promotes veg- gie awareness rather than focusing solely on our ingredients' ability to masquerade as meat. You can have a better burger made of whole foods and have amazing flavor. We are thrilled to partner with Safeway to expand our foot- print of plant-based real foods across the U.S." In 2020, Good Seed plans to introduce new products and expand distribution further in the eastern U.S. Good Seed (Cont'd. from p. 1)

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