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www.gourmetnews.com n JANUARY 2020 GOURMET NEWS 2 8 Custom Decorative Tins from TinScape TinScape has been producing custom deco- rative tins for the past 20 years. The com- pany was founded by Thomas Doyle, who previously ran sales for a tin manufacturer in the United States. Thomas left his job to chase the dream of producing highly en- hanced tin structures. Today, TinScape produces out of four fa- cilities in China and ships direct to client warehouses. The company manufactures for mom-and-pop companies to Fortune 500 companies. With sales located in the U.S. and production in China, it allows TinScape to effectively communicate with clients and meet all commitments and expectations. TinScape can produce custom tools in 30 days or less. You can also take advantage of hundreds of ready to go tools in all shapes and sizes. TinScape has the ability to 3 dimen- sional emboss anywhere on the tin, produce win- dows, hinges, latches and vac tray inserts. You are only limited by your imagination. Should you have a concept, TinScape will take it from CAD drawing to prototype to finished structure in a blink of an eye. Tins are a great way to help build your brand. They are 100 percent recyclable, sturdy, and enhance the perceived value of what's packaged inside. Tin- Scape will partner with you and help bring your vision to market in a reliable, profes- sional and fun atmosphere. Visit TinScape at booth #6170. For more in- formation, email sales@tinscape.com. The Asaro Family from Sicily: 104 Years of Olive Oil Excellence Since 1916, the Asaro family has harvested and crushed the best olives the Belice Valley has to offer. Located in Partanna, Sicily in the province of Trapani, the olives benefit from the environment around them. The Mediterranean Sea, the Sicilian soil and the salinity from the air transform the olives and olive oil into balanced, unique products. Today, the fourth generation of the Asaro family is continuing its commitment to bringing its customers the highest quality natural and organic Sicilian olive oil, olives and other specialty foods. Thanks to the company's deep knowledge in specialty foods production, The Asaro family seeks to satisfy the needs of both its customers and farmers. United Olive Oil Import Corp. is born as an exclusive importer and distributor for the Asaro Family brands. The strong passion for the Mediterranean diet with an increasing market demand for natural and organic foods have brought the com- pany to expand its line of imported products, becoming the perfect partner for small and medium Italian spe- cialty food producers. Tommaso Asaro, United Olive Oil Import Corp Founder and President, is continuing the commitment to bring customers the highest-quality Sicilian foods. Brands include NYIOOC award win- ners Partanna, Paesanol, Green Gold, Frankies and many more. The latest line, the ASARO ORGANIC FARM brand, brings the most delicious Si- cilian gourmet special- ties. The line includes an- cient grain busiate pasta, artichoke cream, roasted artichoke hearts, oven roasted cherry tomatoes, marinated olives, Castel- vetrano olives spread and olives salad, raw honey from orange blossom and natural Sicilian sodas. United Olive Oil Imports Corp. brings the best, healthiest, natural products Sicily has to offer to the USA – from the Asaro Farms to your table. For more information, visit booth #1429. Seviroli Foods: Chef-Inspired, Artisan-Filled Pastas and Sauces An interview with Joseph Seviroli, Jr., Chief Executive Officer, Seviroli Foods. GN: Seviroli Foods is a family owned and operated company. Tell our readers how the company started. JS: We started as a small pastry shop in Queens, New York, in 1960. Making pasta, especially tortellini, was my father's passion. He purchased equipment from Italy so he could start making pasta at our bakery, and that's really where and how it all started. Today, Seviroli Foods is the world's largest frozen tortellini manufacturer. GN: What items does Seviroli Foods offer? JS: Seviroli offers a large portfolio of prod- ucts including tortellini, ravioli, manicotti, stuffed shells, cavatelli, ready-to-eat meal kits, sauces and more. We also offer an extensive variety of fillings, shapes and styles to match each of our customer's specific needs. GN: Tell our readers about your manufacturing process. JS: We have two, state-of- the art, SQF certified manu- facturing facilities. Each houses authentic, Italian- made pasta equipment. We source only the highest grades of ingredients from a global base of suppliers, while maintaining stringent stan- dards for all of the ingredients we select, such as 100% Hard Durum Semolina, eggs, hard cheeses and whole milk ricotta. Great ingredi- ents, quality control and food safety are of ut- most importance to us. GN: Are you introducing any new items? JS: Always! Our R&D depart- ment, which consists of a full team of culinary-trained chefs, is hard at work developing a va- riety of ready-to-eat meal kits. We're also expanding our pasta line to include items such as Burrata Cheese Ravioli, Sausage & Broccoli Ravioli, Shrimp & Roasted Garlic Ravioli and Crepe Manicotti, just to name a few. For more information, visit booth #2345, go to www.seviroli.com, call 516.222.6220 or email customerservice@seviroli.com. A New Year, a New Recipe for Champignon Bavaria is well known for its beer and wurst, but many may be surprised to know that cheese is also one of its culinary delights. Bavaria, a southern state of Germany, has a long history and tradition of cheesemaking and is home to Käserei Champignon. This family-owned cheese producer was founded over 100 years ago and is named after the flavor profile of the first cheese it ever pro- duced – a Camembert that had a distinct mushroom aroma and earthy flavor, beget- ting the name Champignon. The company is still located in the Allgäu, a region of green pastures lined by the Alps, and continues to source its milk only from regional farms. Over the years, Käserei Champignon has expanded its cheese production beyond Camembert, creating a variety of unique spe- cialty cheeses while still retaining the same quality in milk and craftsmanship. "Many of our cheesemakers have been trained in tradi- tional methods handed down for generations but also in innovative technologies," says Flynne Wiley, Chief Executive Officer of Champignon North America, the exclusive importer of Käserei Champignon products in the U.S. "We think of our cheesemakers of having one foot in tradition and one in in- novation. We look back for the expertise of the past but also look forward and make sure we always innovate." The company's most recent development is a creamier recipe for its namesake cheese Champignon Mushroom. This triple cream soft-ripened cheese has a bloomy rind and wonderfully creamy texture with buttery notes and an earthy aroma from the champignon mushrooms. These mush- rooms are similar to button mushrooms in the U.S. and have a mild flavor profile. "Our Champignon Mushroom cheese is distinct from other soft ripened cheeses in that it has an exquisite mouthfeel and a mild fla- vor that is very approach- able," Wiley notes. "It is not overpowering in the notes of mushroom as some other mushroom or truffle cheeses can be – it is wonderfully balanced in flavor and tex- ture." The cheese is made with milk sourced only from Bavarian farms – a hallmark of Champignon cheeses – and is gluten-free and lactose-free due to the cheese's natural ripening process. Champignon Mushroom is available at retailers nationwide. For more information, visit booth #2163 or go to www.champignon-usa.com. Sunflower Chips – Sun Baked Goodness Sunflower Chips, a fresh, truly unique healthy snack made by SNACKS FROM THE SUN™, a JDW Family of companies, is crafted in a proprietary sun kernel milling process to deliver the richest flavor available on the market. Artisan-baked Sunflower Chips are made from the highest levels of simple, plant-based ingredients, and meet the high- est standards of being non-GMO, vegan, kosher, gluten, grain and eight allergen- free. SNACKS FROM THE SUN Sunflower Chips is the first to market an all- natural chip made from sunflower kernels – au- thentic, trend-forward and wildly delicious. Sunflower Chips is a savory sensation avail- able in three flavors: Original with Sea Salt, Cracked Pepper with Sea Salt, and Sweet Onion with Sea Salt. Suggested retail price is $3.99. Taste the experience of SNACKS FROM THE SUN! For more information, visit booth #5776, email rory@giftbasketsupplies.com or call 714.634.3478.