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www.gourmetnews.com n JANUARY 2020 GOURMET NEWS 3 0 Alternative Air Climate Controlled Chocolate Displays Manufactured in New Jersey, with standard options in over 500 different finishes and five standard sizes, Alternative Air gives all chocolatiers many options to make their dis- play cases personal for each store applica- tion. The company offers assistance with fixture layout and design to the final install. Alternative Air has been there for hundreds of chocolate stores since 1996. Now with a full lineup of fused glass displays, Alterna- tive Air has taken the chocolate display case look to a new level. Chief Executive Officer James Lunstead explains that Alternative Air deals directly with the end user, giving them the best pric- ing and making the standard and even cus- tom cases fit in their budget. "Most people are shocked if they have been shopping around at how low our prices are and how high the quality is." If you have a budget, as everyone does, using Alternative Air fixtures is always your best bet if you need standard or custom dis- plays. The company's engineering and serv- ice team is second to none and will help you before and after the sale. The company will make sure all your needs are taken care of before they become a problem. Don't just think of Alternative Air as a chocolate display manufacturer. Alternative Air also makes pas- try cases, both dry and refrigerated, in the same quality and craftsmanship as it does in all the dis- plays it manufactures. Keep Alternative Air in mind for the next time you need a display. The company will not let you down. Alternative Air makes your product look better and increases sales one display at a time. Proudly made in the USA. Visit Alternative Air at booth #3421 or follow the company on Facebook. New Sauces from Dave's Gourmet Dave's Gourmet has been making great sauces for almost 27 years, has won 17 sofi awards and continues to innovate. The com- pany wants to stretch what hot sauce and pasta sauces are on the market and give con- sumers more and better options. At the Fancy Food Show, it will be showing off some new innovative sauces. Founder of the company, Dave Hirschkop, commented, "In many cases we take years more to develop our products. This is because we have certain taste standards that must be met, or we just continue trying and innovating." He continued, "Our philosophy over the last few years has been to not give up on products that we really believe in but overall that a product must be great or can't have our name on it." Dave's Gourmet is an interesting company that originally created the super-hot sauce niche in the early '90s with Dave's Insanity Sauce, which continues to be a top seller. Dave's then created many innovative products in its early years like The Adjustable Heat Hot Sauce (you can change the heat of the sauce by turning the top of the bottle), Lucky Nuts (every tenth nut is hot), Dave's Private Reserve (hand signed lim- ited edition sauces that sold for up to hundreds of dollars), Olives in Pain, Mad Mushrooms, De- mented Dills and much more. In 2001, Dave's added its signature line of California fresh, premium, mostly organic pasta sauces. This was the result of Dave see- ing a sea of red sameness in the pasta sauce aisle and wanting to shake things up. He started by creating sauces based upon heirloom tomatoes, in- cluding a golden colored sauce using yellow tomatoes. He then extended it to butternut squash, wild mushrooms, sweet basil and a few other sauces. Dave's Gourmet invites show attendees to stop by the booth for further information. Visit Dave's Gourmet at booth #5641. For more information, go to www.davesgourmet.com. Crispy Green Introduces All Strawberry Flavor to Crispy Fruit Product Line Consumers seeking healthy snack alterna- tives to bring in the New Year have even more options to choose from. Crispy Green, makers of Crispy Fruit freeze-dried fruit snacks, is adding a new flavor to its Crispy Fruit line: All Strawberry. All Strawberry makes its debut at The Winter Fancy Food Show and will soon be available at retailers across the country starting in January. Crispy Green is very excited to bring this flavor to consumers in response to a strong request for a berry product. Like all Crispy Fruit flavors, All Strawberry is pure fruit, nothing else – no added sugar or additives. Just one clean single ingredient that's non-GMO, gluten free, vegan, OU Kosher Certified and under 60 calories per serving. Crispy Green captures the nutrients and flavor of deli- cious, ripe strawberries, and freeze-dries to the quintessential crispy texture for a berry deli- cious and healthy grab-n- go snack. The Crispy Fruit line also includes seven other flavors (apple, banana, cantaloupe, mango, pear, pineapple and tangerine), all freeze-dried to snack like a chip, and meet the snacking needs of consumers seeking conven- ient and healthier, better-for-you snacks. Be- cause of Crispy Green's high quality standards, thought leadership position and ongoing consumer engagement, it's easy to see why it is the No. 1 freeze-dried fruit snack at retail in the country. People are seeking healthy, tasty snacks to fuel their active lifestyle. Crispy Green provides 100 percent pure fruit as a grab-n-go snack that satisfies without sacrificing taste, while adding more fruit to their diet. Visit Crispy Green at booth #6561. For more information, go to www.crispygreen.com or email sales@crispygreen.com. Le Bon Magot Launches Foodservice Packs The embrace of Middle Eastern/Mediter- ranean/North African and South Asian fla- vors makes Le Bon Magot's heritage recipes and approach to producing small batch condiments entirely relevant in 2020. The expansion of its line from 3-ounce and 7-ounce retail sizes to include 58-ounce tubs means that the line of six (soon to be seven) chutneys and preserves is now avail- able for food service applications. User friendly for all types of foodservice outlets (ready to eat counters, bakeries/patisseries, restaurants/hotels, aircrafts/yachts, etc.), the packaging is light and both odor as well as stain free. From viennoiseries and bread puddings to soups and stews or simply in- cluding them at breakfast buffets, incorpo- rating these items into an operation's go-to recipes can reduce labor costs, make prep time more efficient and add desirable flavor enhancements. Products include: Brinjal Caponata – Pur- ple Aubergine (Eggplant) with Cumin & Curry Leaves; Carrot and Fruit Conserve with Coriander & Jaggery; Lemon-Sultana Marmalata with Caraway & Saffron; Sour Cherry and Pomegranate Conserve with Cocoa, Mahleb & Orange Flower; Spiced Raisin Marmalata with Ras al-Hanout & Smoked Cinnamon; Tomato and White Sul- tana Chutney with Ginger & Garam Masala; and White Pumpkin and Almond Murabba – Preserves with Cardamom & Vanilla. Le Bon Magot is a multi-award winning, woman-owned specialty food producer op- erating out of Hopewell, New Jersey. "Magot" (mă-gō′) or "the hidden treasure," specializes in African, Middle Eastern and South Asian inspired condiments and culi- nary ingredients: caponata, chutney, con- serve, marmalata, preserves, tapenade and dressing. Expect to taste fresh, locally sourced produce and sweet, sun-dried fruit blended with the best quality oils, vinegars and spices sourced through specialist traders and ateliers from around the world. Each mouthful takes diners on a culinary journey to a different part of the Spice Route, offering distinctive flavors created from unique spice blends, unusual ingredients and innovative treatments of traditional recipes. Crafted preserves and relishes are made in small batches from heritage recipes using high-quality seasonal produce, custom- blended aromatics and no preservatives. They have the added benefit of being gluten- free and vegan friendly. In addition to the distinctive look and taste of the products, a notable feature of the condiments is an enduring shelf-life, which has been achieved through classical, proven cooking and preserving techniques (e.g. pickling, temperature control, oil, sugar). The products are made in the heart of wine country on the North Fork of Long Is- land where they benefit from sourcing ingredients of the surrounding wineries, including the Wölffer Estate Vine- yards, Sagaponack, New York. Le Bon Magot is fiercely proud of its supply chain and chooses suppliers care- fully. It collaborates with B-Certified Cor- porations, like Rumi Spice, fair trade organizations and other small entrepre- neurs, like La Boîte NY, who are focused on superior quality ingredients and support ethical practices. Visit Le Bon Magot at booth #827. For more information, go to www.lebonmagot.com or follow the company on Facebook, Instagram and Twitter (@lebonmagot). Fruit Jams from Ariston Specialties Ariston has a new series of fruit jams, perfect for entertaining. These jams include Ariston's Fig Preserves, Apple Cinnamon, Strawberry & Basil, Apricot with Bitter Almond and Lemon with Caramelized Ginger, and its newest addi- tions, Ariston Orange & Whisky Marmalade and Ariston Peach & Mastich Chiou. Not your ordinary orange marmalade, Ariston Orange & Whisky Marmalade com- bines oranges from Greece with a touch of cooked whisky for a marmalade with excep- tionally complex flavor. Ariston Peach & Masticha Chiou, pro- nounced Mah-stika Hiou, combines peaches from mainland Greece with aromatic mastic gum, a rare ingredient that grows only on the Greek island of Chio. Mastic is widely used in Greek cuisine and gives this jam a unique flavor. For more information, call 860.263.8498 or go to www.aristonspecialties.com.