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www.gourmetnews.com n JANUARY 2020 GOURMET NEWS 3 4 Bellucci EVOO Traceability System is Blockchain Validated Tree to Table An innovative leader in the production of fully traceable, high-quality, 100 percent Ital- ian extra virgin olive oil, Bellucci launched its Trust Through Traceability campaign in 2014 with a proactive and ethical approach to providing a transparent look into its sup- ply chain while bringing clarity in food la- beling directly to the consumer. With the Bellucci app and the unique lot code printed on the label of every bottle, con- sumers can verify the authenticity of their extra virgin olive oil, as well as trace their bottle of Bellucci back to its source in rural Italy. This traceability system has also re- ceived an independent third-party ISO 22005 certification by Bureau Veritas. In 2018, Bellucci began integration of blockchain cloud technology to further vali- date its traceability system. The platform was initially launched at its bottling facility through the point of distribution in the U.S. Bellucci now takes blockchain integration to the next level with expansion and imple- mentation to include the cooperative of growers and the mills throughout Italy. Each participant in the supply chain creates and shares a permanent, unalterable record of the product journey from olive groves to the mills through bottling, shipping and distribution all to a secure shared open ledger. The ulti- mate goal is to provide retail buyers, distributors and con- sumers with complete trans- parency and traceability from grove-to-grocer. From the ground up, preci- sion agriculture is leveraging advances in technology via satellite, GPS and even photographic equip- ment to improve the efficiency of food pro- duction. The industry has already progressed from using tech to measure and track crop yields and soil levels, to monitoring weather patterns and water usage, and how these factors affect harvest. Now, the agricultural industry is be- ginning to see the positive impact of technologies and AI to differentiate between crop plants and their neigh- bors, for increased efficiency in the application of fertilizers and pesti- cides. This is just the beginning, with Bellucci continuing to drive innova- tion in food tech and raise the indus- try standards in the extra virgin olive oil category. Visit Bellucci at booth #5759. For more in- formation, go to www.belluccipremium.com. San-J Releases Korean BBQ Cooking Sauce San-J, an eighth-generation family brand of Asian sauces, is expanding its cooking sauce line and adding Korean BBQ. San-J Asian Cooking Sauces are all verified non-GMO, certified gluten free by the GFCO, kosher certified and made with the best quality in- gredients. With sweet notes and rich savory flavor, San-J's Korean BBQ cooking sauce is in- credibly versatile. It can be used as a mari- nade, stir-fry sauce or even a glaze. It has no artificial colors, flavors or preservatives. It will be the ninth sauce added to the Asian Cooking Sauce collection. "For over 200 years, we've been at the forefront of ingredient health. It's always exciting when we are able to add to that and create new sauces with the same de- gree of integrity in every bottle," said San- J President, Takashi Sato. "We always strive for our all-natural sauces to be the foundation of a delicious and healthy meal. We love being invited to the family dinner table." San-J is no stranger to creating unique and innovative cooking sauces. The full line of cooking sauces include Hoisin, Thai Peanut, Szechuan, Teriyaki, Sweet & Tangy, Asian BBQ, Orange and Mon- golian, along with its classic and most- trusted 100 percent soy Tamari sauce (available in organic, reduced sodium, organic reduced sodium and lite) and Shoyu sauce. San-J also carries a line of brown rice crackers, Brown Teriyaki, and Sesame and instant soups, Miso and Wakame flavors. San-J is the go-to brand for recreating the authentic gourmet taste of easy Asian cooking at home. About San-J International San-Jirushi was founded by the Sato family as a Tamari and Miso company in 1804 in Mie, Japan. Current San-J President, Takashi Sato, is an eighth- generation member of the founding family. The company began brewing the first Tamari from its Henrico, Virginia, facility in 1987, continuing the 200-year tradition of Japanese brewing mastery. Visit San-J at booth #5344. For more infor- mation, go to www.san-j.com or find the company on social media. New Products and Packaging Options from The Spice Lab The Spice Lab is showcasing its expanded line of Everything + More bagel topping blends, new dip mixes, popcorn seasoning packets and air fryer kits at the 2020 Winter Fancy Food Show. The company's full line of salts, premium seasonings, all natural sug- ars and gourmet gifts will be on display at booth #5576. Expanding on the popularity of its original mix of toasty topping that includes chili flakes for a touch of heat along with sesame seeds, poppy seeds, onion, garlic and sea salt, The Spice Lab's chef has created other flavorful blends. Choose the mildly spicy Jalapeño, the sweet dried Tomato or the mild onion Scallion. Like all The Spice Lab sea- sonings, these all-around blends are all-nat- ural and OU Kosher and come in a choice of packaging options. The company is introducing boxed pack- ets of dip mixes, Southwest seasonings, pop- corn with seasoning and air fryer kits. These are sold as a mixed case of four flavors each. Dip mixes include French Onion + Garlic, Spicy Italian Roasted Garlic, Spicy Italian Sundried Tomato and Rosemary Roasted Garlic. The all-natural Southwest Kits in- clude Chili, Spicy Ghost Pepper Chili Starter, Guacamole and Taco seasonings. A packet of popcorn kernels and two sea- soning packets are boxed together offered in four flavors – Garlic & Herb, Everything & More, Little Bit Spicy and Smoking Pop- corn. The Air Fryer Kits include a packet of seasoned rice flour and a packet of seasoned panko bread crumbs to achieve that perfect crunchy coating. Flavors include Nashville Hot Chicken, Herb and Garlic, Kickin' Mustard and Sweet & Smoke Air Fryer Kit. The Spice Lab specializes in creating exclusive, custom blends offering numerous packaging options and low minimums. Products are processed and packed in its 75,000 square foot SQF certified facility in Pompano Beach, Florida, that includes a design department, research and development kitchen with full-time chef- in-residence, business offices and a product showroom. With six production lines, the company can produce more than 25,000 units per day. The Spice Lab is also certified organic by the U.S. Department of Agricul- ture for packaging organic spices. As a woman-owned and family-run busi- ness, The Spice Lab takes great pride in being one of the world's premier sup- pliers of sea salts and seasoning blends. Its extensive product line includes salts, award- winning seasonings and rubs, premium spices, peppercorns, natural sugars, loose teas, Himalayan salt shot glasses and plates, regional brands, private label and a wide array of corporate gifts. The company's high quality brands can be found in grocery, gourmet, specialty gift shops, foodservice, club, major retail- ers and online through Amazon and www.spices.com. Visit The Spice Lab at booth #5576. For more information, contact Gary Oliver at 954.275.4478 ext. 108, email sales@ thespicelab.com or go to www.spices.com. Novacart's Bakeable Packaging By Joe Miglia, General Manager, Novacart Novacart is known for our full product line of bake and sell paper packaging. We have been leading the industry with quality and in- novation by creating the standard, not fol- lowing it. We only use the finest paper from renewable forests, which is only one of the reasons our products stand above the rest. Our innovations have led to one of our most sturdy lines that can handle just about any- thing someone can put into them. Our Ecos Series Baking Mold product line is a great way to ditch those metal pans without having to lose the benefit of baking and selling in the same pan. We have a wide variety of sizes and many with op- tional lids. Our newest sizes are a Round 3- 5/8" mold and a Square 3-1/8" by 3-1/8" mold, both 1-½" deep; both of these have optional lids. These new sizes are great for the single serve market and ideal for pies, cakes, brownies and even savory dishes like quiches or frittatas. This line of prod- ucts can handle just about anything, includ- ing metal detectors. Trying to get away from metal muffin pans, our Muffin Tray System (NTS trays) is the way to do it. The NTS trays are a dispos- able paper muffin tray that has pressed in grease-resistant cups. The cups are released from the frame by pressing out the cup or by sectioning the frame. These are a great way to cut out the mess of metal pans. Our Muffin Tray System is a wonderful way to bake directly in the package, making a com- plete unit to bake and sell all in one. Are you wanting to dress up your cup- cakes or muffins without all the grease show- ing through? Introducing our new Elite Tulip Cups, which are created with a 70-gsm heavyweight paper, available in Black, Egg- plant, Pumpkin, Pine and Cherry. They are designed to form a barrier to oil transfer, re- sulting in a Tulip Cup that has more rigidity and consistent color, which creates an excep- tional look for your baked good. We know that many of our customers use our molds for the bake and sell market as seen in grocery stores and retail bakeries, but our products can be used in a variety of applications, such as catering, restaurants and manufacturing. Our paper baking molds transport easily and dispose after one use, making them great for sweet as well as savory foods. Our PET-laminated line works great for quiches, lasagna and other savory dishes that make great to-go containers going from freezer to oven or microwave to table. Created from paper, a renewable source, Novacart prod- ucts are a perfect solution for the food in- dustry. Visit Novacart at booth #5135. For more infor- mation, go to www.novacartusa.com, call 877.896.6682 or email info@novacartusa.com.