Oser Communications Group

www.gourmetnews.com n JANUARY 2020 GOURMET NEWS 1 1 4 Ryan and Todd first encountered malnutri- tion in 2007 while visiting a refugee camp in Liberia. It was heartbreaking. When Ryan and Todd came back to their beautiful homes, clean water and abundant food sup- ply, they couldn't shake what they experi- enced, and really, they didn't want to. They wanted to remember the children they met and they wanted to do something about hunger. When hanging with Kristen one night, Ryan shared this crazy idea: What if they could create a social impact business model to help end malnutrition? Considering mal- nutrition is the No. 1 cause of death in chil- dren under five, they knew something had to be done and it had to work – after all, real lives are depending on it. Kristen believed in a future for every child. She was in. But they needed someone who was busi- ness savvy to make this work, and that's when they called Ravi. He was determined to build the brand to make a real and sustain- able impact on malnutrition. The four actors started making bars in their kitchens until they developed the delicious and nutritious bars we know today. That's how This Saves Lives was born in 2013. First in their hearts, then in their kitchens, as they worked on making an in- credible product that would fuel millions of people to do something radical to help end hunger. Through this unique social impact model, This Saves Lives became a social platform that makes delicious snack food while em- powering people like you to make a positive change on malnutrition. This Saves Lives means it when it says, "We eat together." Visit This Saves Lives at booth #5378. For more information, go to www.thissaveslives.com. This Saves Lives (Cont'd. from p. 1) focusing on innovation and ensuring that its consumers are presented with fresh and new options. With so many new products, in- creasing its penetration in the travel retail and specialty market has been a natural process, and Tortuga has strategically fo- cused on these markets across the Caribbean, including most major air and cruise ports, principal hotel and gift locations and more than 100 cruise ships. In 2019, Tortuga released its highly-antic- ipated Rum Cake Bites in the travel retail space with three different packages – stan- dard tapered box (5 ounces), Cruise Exclu- sive (9 ounces) and Travel Retail Edition (12 ounces) – and has also expanded its line of specialty "provenance" rum cakes for each travel retail market. Consumers will now be able to spot beautiful, illustrative packaging on the shelves, featuring Tortuga Mexican Vanilla Rum Cake, Tortuga Mamajuana Rum Cake of the Dominican Republic, and Tor- tuga Jamaican Rum Fruit Cake. Tortuga has also relaunched its line of Tortuga Flavors of Florida, including Florida Key Lime, Florida Orange and Florida Coconut flavors with unique packaging. According to a new report published by Allied Market Research, titled "Global Travel Retail Market by Product and Chan- nel: Global Opportunity Analysis and Indus- try Forecast, 2018–2025," the global travel retail market size accounted for $74.9 billion in 2017, and is expected to reach $153.7 bil- lion by 2025, providing an important source of revenue opportunity for the brand. By po- sitioning Tortuga's core offerings in this sec- tor, it will continue to be top-of-mind for passengers globally and can provide con- sumers with iconic treasures that are ideal for gifting. After 35 years as 'The World's Best Rum Cake,' Tortuga made the bold decision to create a new cake, but not with the spirit one might have guessed. Bourbon, one of the largest and fastest growing spirits in the na- tion is what makes Tortuga's newest product extra special. Tortuga's Kentucky Bourbon Butter Cake is filled with smooth notes of faintly sweet oak that will linger on the palate. It is created with only the finest high-quality ingredients, as are all of Tortuga's products, and with the distinctive addition of aged Kentucky Straight Bourbon. Consumers' taste buds will experience a unique, flavorful taste pro- file with bold character. Visit Tortuga Rum Cake Company at booth #6442. For more information, go to www.tortugarumcakes.com or call 786.817.6880. Tortuga Rum Cake Company (Cont'd. from p. 1) takes great pride in the products it carries. Savello strives to pursue products that best represent the country and region of origin. Many items carry the prestigious certifica- tion of "Protected Designation of Origin (PDO)" and "Protected Geographical Indi- cation (PGI)," as well as being harvested and manufactured in traditional methods. At Winter Fancy Food, the company is highlighting the Silano brand. Silano is a contemporary supplier of imported Italian foods. The brand prides itself on providing superior quality and unmatched customer satisfaction. All Silano products are sourced directly from Italy and best reflect the tradi- tions and culture of their respective regions. Cured meat, cheeses, gnocchi, olives, extra- virgin olive oil, Calabrian hot cherry and chili peppers, hot vegetable spread, oregano and grilled artichokes are some of the cur- rent products in the Silano catalog. The company visits Italy yearly to ensure that the and customer relationships. This year, the company is introducing a Variety Pack of Pre-Cut Cheeses and targeting food service and retail clients in particular. Quality food at competitive prices is the hallmark of the company. Purchasing Silano products allows companies to utilize product excellence as a marketing tool. For more information, visit booth #2438, go to www.savellousa.com, email info@ savellousa.com or call 570.822.9743. Savello USA (Cont'd. from p. 1) quality of the product continues to meet Silano's standards. The Silano brand is pleased to offer its customers the finest se- lection of Italian products to satisfy the needs of chefs in any kitchen. Silano is des- tined to become a household name for rep- utable Italian ingredients that are distinguished for high quality and ease of preparation. The company is attending Winter Fancy Food in order to increase brand recognition. It is especially proud of its strong supplier LD: Las Olas Confections and Snacks is a manufacturer of nationally recognized brands that have been delighting consumers for decades. United with the common goal of driving growth for our customer and bringing joy to the lives of consumers, our portfolio of brands (including Anastasia Confections, Coconut Island, Money on Honey, Williams & Bennett and Hoffman's Chocolates) provides a diverse offering to the specialty confectionery market. Las Olas is committed to growing our great brands and developing 'waves' of innovative new products like our 2017 sofi™ Product of Year award-winning Coconut Cashew Crunch – Chocolate Drizzle and our 2016 and 2018 sofi award winning Money on Honey Dark Chocolate French Sea Salt and Toasted Coconut Almond Varieties. GN: What are some of your most popular products? LD: By far, our most popular product is our Anastasia Confections Coconut Patties, a moist open-faced coconut confection. We have been manufacturing this Florida staple for over 30 years and it has developed a cult- like following. A close tie for second would be our Coconut Island Coconut Cashew Crunch – Original, a tropical, thin twist on a classic brittle, filled with cashews and co- conut, and Money on Honey Dark Chocolate French Sea Salt, a unique clean caramel made with wildflower honey, instead of corn syrup. GN: What other products do you manufac- ture? LD: Currently we produce salt water taffy, molded chocolate, chocolate enrobed clas- sic snacks (like Oreo ® cookies, pretzels and grahams), caramel, toffee, brittle, bark, truffles and fudge. In addition to supporting our own brands, we offer pri- vate label manufacturing as well as co- packing. GN: Are you introducing any new products? LD: Absolutely! We are launching several new products across our brands this year at the Winter Fancy Food Show, four of which we will be sampling in our booth. From Money on Honey, our brand of Clean Wildflower Honey Caramels, we are intro- ducing Milk Chocolate French Sea Salt, a highly requested milk chocolate version of our most popular flavor. From our Coconut Island line, we are launching three new products; Coconut Cashew Crunch – Rasp- berry, made with all the goodness of our original flavor with a premium, fruity kick, and Coconut Cashew Crunch Bark in Milk Chocolate and Dark Chocolate. These new bark varieties include coconut, cashews and pieces of our signature Coconut Cashew Crunch brittle mixed into rich milk or dark chocolate then dusted with more coconut, sure to take you on a crunchy, coconutty, chocolate tropical taste adventure! GN: What is your favorite Las Olas Confec- tions and Snacks product? LD: We manufacture so many great products and I love each in its own way. I'm a bit om- nivorous when it comes to confections. Thankfully, we produce such a diversified set of products so I can indulge all my candy cravings from fruity chewy taffy to buttery- rich, crunchy toffee, and of course, an occa- sional Coconut Patty! Visit Las Olas Confections and Snacks at booth #6163. For more information, go to www.lasolasbrands.com or call 800.329.7100. Las Olas (Cont'd. from p. 1) maintaining sacred respect for tradition, has quite an interesting history. After losing every- thing in WWII, the Dukcevich family was forced to flee its native home of Croatia and take refuge in Trieste, a multi-cultural port city in Northeastern Italy. This area, in the region of Friuli Venezia Giulia, is located on the Aus- tro-Hungarian border and is enveloped by the Alps. Noticing the unique culture and eating habits of their new home city, the Dukcevich family began producing and selling traditional recipe frankfurters as well as cooked and roasted hams to the locals, and the rest, as they say, is history! But they didn't stop there. Today, Principe is the leading top quality pro- ducer of one of Italy's most prestigious food products, Prosciutto di San Daniele. Principe's ever-growing portfolio of prod- ucts includes various ages of Prosciutto di San Daniele, Prosciutto di Parma and Pro- sciutto Italiano; an ample selection of cooked and roasted hams, Mortadella from Bologna, Roasted Porchetta and Pancetta, Speck IGP Alto-Adige, Bresaola, Cotechino and many other authentic regional Italian deli meats. Principe not only imposes higher restric- tive standards on its products than most reg- ulatory boards require, but also demands di- rect control over every step in the production process, from the development of free range natural farms to in-house de-boning and cur- ing. This meticulous quest for perfection and constant innovation allows for dependable, consistent, top quality products and an exclu- sive, completely closed food safety system. With proprietary animal farms, six produc- tion plants, two slicing facilities and export to over 40 countries around the world, Principe has certainly become Italy's industry leader for premium deli meats. Principe Foods proudly launched a new portfolio of domestically sliced salumi for both retailers and foodservice operators throughout the county. The new domestic slicing lines mark a significant investment by the Dukcevich family, again providing sub- stantial future company growth and spread- ing the long-standing tradition of excellence in the United States. Stop by Principe's booth to see and try its delectable offerings, including its Italian Antibiotic Free Salami snack items and more. Visit Principe at booth #2169. Principe (Cont'd. from p. 1)

• Cover