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www.gourmetnews.com n JANUARY 2020 GOURMET NEWS 1 0 8 New Plant-Based Jerky from Bella Sun Luci Mooney Farms and the Bella Sun Luci brand, well known for their sun dried prod- uct line, recently launched a new sun dried tomato product, Plant-Based Tomato Jerky. Made with moist and delicious sun dried tomatoes, this savory snack is sure to satisfy your salty cravings. With only 90 calories per serving, it's sensible, too. Bella Sun Luci's plant-based jerky line is vegan, non-GMO, kosher and contains a good source of fiber, iron, Vitamin C and Vi- tamin K, and an excellent source of potas- sium. There will be two delicious flavors derived from traditional jerky favorites with a sun dried tomato twist: Hickory Smoked and Sriracha. "We're excited to bring sun dried tomatoes to the snack market in this new and innova- tive plant-based jerky," says Mary Mooney, Owner of Mooney Farms. "As with all of our products, we're only using the highest quality ingredi- ents to create a snack that customers can enjoy with- out any guilt. We believe that this delicious, plant- based alternative to high- fat, high-calorie, no nutrition chips and salty snacks is just what the market needs." Bella Sun Luci is a line of premium Mediterranean-inspired products created from authentic family recipes. The line in- cludes a variety of deliciously sweet sun dried tomatoes, sun dried tomatoes in olive oil, sun dried tomato chipotle sauce, pasta sauces, bruschetta spreads, estate-grown olive oil, risotto, mari- nades and new vegan jerky. Bella Sun Luci is produced by Mooney Farms, a third generation, family-owned company based in Chico, Cal- ifornia, that is rooted in quality, integrity and family values. Mooney Farms is the premier producer of sun dried tomatoes in the United States. For more information, visit booth #1442 or go to www.bellasunluci.com. Honey Stinger's Organic Cracker Bars Made with delicious honey and organic in- gredients, Honey Stinger provides the fuel you need to push harder and go farther. Using an ingredient engineered by nature as opposed to in a laboratory has its benefits, like providing a higher quality taste and tex- ture without needing any additional flavoring or coloring. This is why Honey Stinger is proud to use honey as an important ingredi- ent in every single one of its products. Honey not only tastes great, but it has amazing benefits for the body, too. Research in endurance athletes has shown that a mix- ture of carbohydrates is better tolerated by the body, as it prevents fatigue and enhances performance more than a single carbohydrate form. Since honey is considered a combina- tion of carbohydrates, its natural sugars fruc- tose and glucose work together with the body to be quickly and easily digested to help it perform at its best. You push your body to the limits, so why not nourish it with food that tastes great and helps keep your muscles happy, too? Honey Stinger's Organic Cracker Bars™ are not only sweetened with honey, but they're also organic, non-GMO and contain no artificial colors, flavors or preservatives. With organic nut butter and honey sandwiched between two multi-grain crackers, then cov- ered in delicious chocolate, they're one sweet treat you can feel great about eating. Not to mention, their carbohydrate combina- tion combined with protein and healthy fats help make these bars a complete post-exer- cise solution for replenishing working mus- cles and kicking post-workout muscle fatigue. Any time you get a sweet craving, it's time you reached for an Organic Cracker Bar. No matter how you move your body, you need convenient nu- trition that tastes great and works – every single time. Turn to Honey Stinger and try each of its Organic Cracker Bars' delicious nut butter flavors, and give your body the fuel it needs. For more information, visit booth #6565 or go to www.honeystinger.com. How Golden Cannoli is Shaping the Future of Cannoli Since its start in 1970, Golden Cannoli Shells Co. has been making premium cannoli shells and ricotta fillings. Today, the com- pany has expanded its offerings, with ready to serve cannoli, cannoli chips and more. Now celebrating its 50th year, Golden Can- noli is excited to share its vision for the fu- ture of cannoli, and why it thinks this tasty treat is ready for the spotlight. Cousins Angelo and Frank made the first Golden Cannoli in the back room of their bakery 50 years ago. Soon, other bakeries and restaurants were purchasing cannoli shells from them to resell in their own busi- nesses. A second bakery was opened to keep up with demand, and Golden Cannoli Shells Co. was born. Fast forward to present day, and you can find the second generation, cousins Maria, Edwin, Eric and Valerie, keeping this family tradition alive in their 30,000 square foot Chelsea, Massachusetts facility. The recipe hasn't changed too much, just tweaked and perfected to keep up with the times, keeping it free of trans fats, artificial colors, artificial flavors and artifi- cial preservatives. In 2017, the cousins worked to achieve their SQF III certifica- tion, and have maintained it every year since. "We're proud to manufacture exclusively cannoli products," Owner and CSMO Va- lerie Bono says. "This focus on specifically cannoli is what has caused us to be industry leaders and has pushed us to innovate in ways our competition hasn't even begun to dream up." Valerie references the new ready-to- serve products featur- ing cannoli chips (bite size pieces of cannoli shell dusted with sugar) paired with real ri- cotta cannoli cream. "We're turning this spe- cial occasion dessert into an anytime, anywhere snack." Golden Cannoli's chip and dip platters aren't the only new items shaking up the can- noli category – the company's pre-filled can- noli (in family five packs and as single serve jumbo cannoli) have given bakeries without the space or staff to fill cannoli, an opportu- nity to get in on the action, too. As for the future of cannoli and where it can go, Bono continues to dream big with the launch of the inclusions line. She anticipates partnerships with other brands that showcase cannoli flavors. "Five years ago, we saw the creation of a 'cannoli category' within the greater bakery cate- gory. That in itself was a mile- stone, and since then we've been able to really track its ex- plosive growth. We think consumers are fi- nally ready for cannoli flavored products like pies, donuts and cakes. It has the potential to be so much more than just that traditional cream filled shell." Find Golden Cannoli at the Fancy Food Show in booth #6158 to view its innovative new items shaking up not just the cannoli category, but the bakery industry, too. Sam- ple cannoli shells and cannoli cream, or try the future of cannoli – Golden Cannoli's crispy, crunchy cannoli chips. Visit Golden Cannoli at booth #6158. Soulfully Seasoned Beans on the Table in a Flash By Lorrie Baumann A Dozen Cousins offers ready-to-eat bean dishes seasoned with the Creole, Caribbean and Latin American fla- vors of the ethnically di- verse Brooklyn neighborhood that brand Founder Ibraheem Basir grew up in. "Food was a joyful, cultural experi- ence," he says of that neighborhood. "I grew up in a Black and Brown melting pot. I can remember eating jerk chicken, empanadas, black-eyed peas. It was a really interesting mix of flavors that I wanted to bring to life with this brand." Coming from a background as a brand manager for a natural foods manufacturer, where he fell in love with the ethos of healthy eating and responsible business prac- tices, Basir has founded his own line with a vision of even- tually extending it with other dishes cre- ated at the intersection of healthy food, con- venience and bold fla- vor. "Beans is just first. Dinnertime is such a joyous time for people, and you want to put something healthy on the table for your family or for your loved ones. You want, in some cases, to share cultural expe- riences with the people that you love. But, at the same time, usually people have, like, 20 minutes to pre- pare dinner each night," he said. "There's always this tension between want- ing to prepare something that's wholesome and high-quality, but to do it really quickly. We feel like, as a brand, that's a spot where we can help out." Another of Basir's visions was to offer healthy natural food products that will appeal to those outside the traditional market for natural foods. He notes that people of color have been disproportionately affected by a public health epidemic of nutrition-related illnesses that could be mitigated by a diet that includes a wide variety of less processed options. In pursuit of his brand's mission, the company offers an annual grant and volun- teer support to non- profit agencies work- ing to eliminate s o c i o - e c o n o m i c health disparities in the U.S. The A Dozen Cousins line, named after his daughter and her 11 cousins, cur- rently includes three products: Cuban Black Beans, Mexican Cowboy Beans and Trini Chickpea Curry. "They're ready-to-eat beans, fully cooked and seasoned, according to those traditions from Black and Latino recipes," Basir said. They're all cooked with avocado oil, real vegetables and spices. They're packaged in pouches that tell the story of the ingredients and their flavors, and they're designed to stand out on the shelf. Each pouch contains 10 ounces and will serve two. Visit www.adozencousins.com to learn more.