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www.gourmetnews.com n JANUARY 2020 GOURMET NEWS 4 2 Increase Deli Sales with Souperb's Plant-Based Soups Souperb has been enjoying strong, steady, triple-digit YOY growth due to its unique na- ture and commitment to maintaining its high standards. Souperb's fresh, refrigerated soups are made with non-GMO and gluten- free ingredients, with low sodium and with- out any added sugar. Additionally, many of Souperb's flavors tout plant-based, paleo and keto friendly attributes. With delicious, com- forting flavors, a recognizable ingredient list and easy-to-read nutrition label, Souperb is at the forefront of clean and convenient re- frigerated soups. Offering exciting flavor combinations that are perfect for any time of year, Souperb's premium, better-for-you soups are made using creative plant-based blends of nuts, herbs and spices. Flavor variety is an impor- tant element in any fresh soups line, and in total Souperb offers seven unique flavor va- rieties to choose from. These comforting, satisfying soups are sold in 24-ounce tubs (suggested retail price $7.99) in natural food stores like Whole Foods Market and Natural Grocers. They are typically found on the re- frigerated shelves of prepared food or deli departments. Founder of Souperb, Joanna Terry, is dedicated to ensuring that Souperb is a trustworthy brand and is con- tributing to a healthy planet by using plant-based prod- ucts, while making it easier to eat well and get the bounty of nutrients provided in vegetables. Souperb is proudly women-owned and women-run. Souperb understands today's savvy and aware consumer. Those who seek food with honest, clean ingredients rather than fillers and preservatives; who look at labels for in- gredients they can pronounce and easily un- derstand. Consumers have increased awareness about clean labels and seek prod- ucts with transparency, and de- mand those products also be readily available and easy to pre- pare. Following the growth of convenience foods, ready-to-eat soups are in demand as con- sumers are faced with low time availability for food preparation, and seek fresh and readily avail- able options. Today's time-starved and busy families are looking out for healthy and quick options. Souperb satisfies with its comforting and convenient better-for-you soups. Visit Souperb at booth #6647. For more infor- mation, go to www.souperbsoup.com, call 415.685.8508 or email info@souperbsoup.com. Piller's Black Kassel – Where Charcuterie Takes Shape For over 60 years, Piller's Black Kassel has been bringing Old World Craftsman- ship & Legendary Taste to the North American market with famous deli case salamis and more recently with snacking innovations. The brand's premium dry-aged salamis, known for their unique artisanal shapes, like the heart-shaped D'Amour Salami, have long been featured in service delis across the country, but now Black Kassel has intro- duced convenient packages for the specialty deli meats category. Just in time for the holidays, Black Kassel has launched a 6-ounce Charcuterie Trio, combining three of its popular shaped salamis – D'Amour (heart shaped), Mustard Seed (square/diamond shaped), and Old For- est (flower shaped) – in a convenient pre- sliced package. Earlier this year, the brand also re- launched its Mustard Seed, Old Forest and Picante salamis in 4 ounce pre-sliced pack- ages. Certified gluten free, MSG free and free of all major food allergens, these unique ar- tisanal shapes are a per- fect choice to serve guests and elevate the entertain- ing experience and pres- entation of any charcuterie board. All va- rieties pair exceptionally well with specialty cheeses, fruits, artisanal breads and many other ac- companiments. For added merchandis- ing flexibility within the deli department or in other areas of the store, all varieties are shelf-stable and can be dis- played outside of refrigeration in their retail ready display box or in-store baskets, and are also peggable. To satisfy retailers and consumers looking for "better for you" alternatives, Black Kassel is also launching a 4- ounce All-Natural Charcu- terie Trio. It offers three uncured salamis – Double Smoked, Spicy Hungarian and Black Peppercorn – which are minimally processed, contain no artifi- cial ingredients, flavors or colors, no preservatives, no nitrites and nitrates added, and is made with pork raised with no added hormones. For more information, go to www.black kassel.com or visit booth #5253. Full Fat Whole Milk Sheep Yogurt from Bellwether Farms Family owned and operated since 1986, Bellwether Farms is located in the beautiful rolling hills of the Sonoma County coast. The creamery is only a few miles from the ocean and well-known areas like Tomales Bay, Point Reyes Seashore and Bodega Bay. This region, about an hour north of San Fran- cisco, is known for mild temperatures and summertime fog, and has a rich history of dairy production going back over 150 years. Among the first in the United States to specialize in the production of sheep milk cheeses, Bellwether Farms began milking sheep and producing its handmade cheeses in 1990. In 1996, the family added cheeses using local Jersey cow milk. This award- winning line of dairy products now includes both fresh and aged products made from each of these amazing types of milk. Early on, the company was fortunate to visit traditional, small-batch cheese makers in Europe. It discovered that when using tra- ditional methods, no two cheese makers pro- duced the same cheese due to terroir – subtle differences in milk, climate, equipment and technique. This was welcome confirmation that it had chosen the right path; its emphasis on the traditional and time-tested methods would ensure the quality and unique flavors that could not be replicated anywhere. Bellwether Farms sheep milk yogurt is a revelation in flavor and health. The No. 1 in- gredient is whole sheep milk. Bell- wether Farms sheep milk yogurt can be enjoyed by many people who are in- tolerant of cow's milk, and want a yogurt that tastes like cow's milk but doesn't have a soy or goat milk aftertaste. When compared to cow and goat milk yo- gurts, Bellwether Farms sheep yogurt has 70 percent more protein, 70 percent more fat and 50 percent more calcium. The yogurt is available in plain, vanilla, strawberry, blue- berry, blackberry and spiced apple. It looks beautiful on the shelf and customers will love it. The enthusiastic support the company re- ceives from customers around the San Fran- cisco Bay area and across the country is proof that it is pro- viding something very spe- cial. The awards it receives at the American Cheese Soci- ety's competition and the NASFT Sofi awards are a fur- ther stamp of approval from within the industry. Bell- wether Farms is committed to making the very best cheese and cultured dairy products using full-fat whole milk from both sheep and Jersey cow milks. Its award- winning cheeses and yogurts are found in specialty cheese shops and superior retailers as well as being featured on the menus of the finest restaurants across the country. Visit Bellwether Farms at booth #5638. For more information, go to www .bellwetherfarms.com. New Country Mayup Adds Flavor and Fun to Savory Meals Discerning dippers have long considered a combination of ketchup, mayonnaise and seasonings to comprise the ultimate condi- ment. Often called "fry sauce," it's popular in the U.S. and beyond for its creamy, tangy flavor. In its January product launch, specialty food maker Stonewall Kitchen debuts its take on this addictive sauce. A blend of its thick, delicious Country Ketchup – which has a richer taste than most other ketchups – and its robust Farm- house Mayo, this new offering is espe- cially tempting. The name of the product is a playful merge of "ketchup" and "mayo" ("Mayup") that's as fun to say as it is to taste. Unlike Thousand Island sauce, which is a combination of ketchup and mayo that often includes add-ins like pickles and onion and is often used as a dressing, Country Mayup is totally smooth and creamy, making it an exceptional partner for everything from fries to vegetable sticks to burgers and more. It has an especially pleasing tangy, slightly sweet flavor that both kids and adults will want to include as a complement to all kinds of snacks and savory meals. Stonewall Kitchen has had great success with a series of delicious aiolis and sauces that feature some innovative ingredient combinations. Its Roasted Garlic Aioli and Sriracha Aioli, for example, already have a strong fol- lowing among many who ap- preciate a unique dip for their chicken tenders and fries. Country Mayup makes a great new addition to the line. Another product in the January launch, Legal Sea Foods Sea Salt & Vine- gar Aioli, features the tart and tangy flavors of salt and vinegar potato chips in a mouth- watering, creamy sauce and makes a wonderful addition as well. A third new sauce, Lemon Avocado Oil Aioli, delivers a citrusy kick thanks to lemon juice and pure lemon oil and is great for adding a punch to sandwiches or baked salmon. Country Mayup is a condiment that people will love to include at all kinds of gatherings, whether it's a Super Bowl party or a cozy midwinter meal between family and friends. What- ever the occasion, anyone who loves to dip will want to keep it stocked in the pantry. For more information, visit booth #5327 or go to www.stonewallkitchen.com.