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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2020 n GOURMET NEWS N H 1 0 8 Cynara's Certified Organic Artichokes Expand into U.S. Cynara Worldwide Sourcing, Inc., a global leader in premium artichokes, is launching its Certified Organic Expansion Project. Its mission is to continue to support artichoke farmers and growers, with new organic crops being expanded each year. The new distribu- tion initiatives into the U.S. retail, e-com- merce, foodservice and private label markets will continue to grow brand awareness and product knowledge for Cynara. The company's primary corporate philos- ophy is to be responsible global citizens. "With the expanded distribution of Certified Organic Artichokes launching early spring 2020, we won't compromise flavor, quality or food safety," said Nina Kalandadze, Gen- eral Manager at Cynara. "We only provide our customers with the best artichokes ever produced." Cynara's Organic Artichokes are raised in the nutrient-dense soil of Spain. The perfect summer days and mild winters create the perfect growing environment for its organic artichokes to thrive. With its striking and col- orful flower buds, this perennial plant pro- duces the most delicate, delicious and buttery sweet artichoke you will taste. The artichokes are grown without the use of syn- thetic fertilizers, pesticides or herbicides. Cynara stays true to the roots of the or- ganic food movement by using traditional, global-friendly farming methods that are in- spected by nationally recognized agencies to verify organic authen- ticity. "Our company has over a 15-year history of working closely with farmers to promote sustain- able agriculture, renewable and conscious growing practices and bringing freshly picked and jarred artichokes from field to table," said Kalandadze. Today, shoppers continue to de- mand healthier, trusted products and are concerned about the detrimental ef- fects of GMOs and artificial agents. By choosing organic and eco-friendly products, people are investing directly in their family's health, the health of the planet and the health of farms. "We believe some artichokes can change people's lives. Artichokes rank among the most antioxidant-rich of all vegetables, and we are convinced that by cre- ating the best artichokes – we can also contribute to a better world," said Kalandadze. "We work with honesty, transparency and great en- thusiasm and we try to trans- mit it wherever we go." Cynara's Certified Or- ganic Artichokes come in a variety of sizes and prepara- tions for all culinary needs. One can treat themselves to the nutritional power of artichokes in many ways: boiled, baked, grilled, roasted and even mi- crowaved. Add some artichoke flare to your favorite pizza, pasta, salad, bruschetta and other dishes. Visit Cynara at booth #5382. For more in- formation, go to www.cynara.net. Fuel with 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 on 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 artifi- cial colors, flavors or preservatives. With organic nut butter and honey sandwiched between two multi-grain crackers, then covered in de- licious chocolate, they're one sweet treat you can feel great about eating. Not to mention, their carbohydrate combination combined with protein and healthy fats help make these bars a complete post-exercise so- lution for replenishing working muscles and kicking post-work- out muscle fatigue. Any time you get a sweet craving, it's time you reached for an Organic Cracker Bar. No mat- ter how you move your body, you need convenient nutrition that tastes great and works, every single time. Turn to Honey Stinger and give your body the fuel it needs. Visit Honey Stinger at booth #5178. For more information, email sales@honeystinger.com or go to www.honeystinger.com. Get to Know Your Pro-, Pre- and Post-Biotic We've all heard of probiotics and may have even tried a product of some kind to support gut health. Probulin ® comes in dietary sup- plements (capsules) that are easily taken to support your pro-, pre- and post-biotic sys- tems. Although some foods contain gut-bust- ing bacteria to support the digestive system – like chocolates, food bars and some yo- gurts – sometimes the body needs more sup- port. Let's get to know your pro-, pre- and post-biotic systems. What is a probiotic? A probiotic is a microorganism (such as Lactobacilli or Bifidobacteria) that, when consumed as a food or dietary supplement, helps maintain and restore beneficial bacte- ria to the digestive tract. The World Health Organization refers to probiotics as mi- croorganisms that, when consumed in ade- quate amounts – 10 to 20 billion CFU – infer a benefit to the host. One key point is that taking higher doses (more billions) of probiotics does not necessarily mean that they will actually work better. Probiotics have been linked by clinical studies to sup- porting immune health, motility function, proper digestion of the food we eat, and so much more. What is a prebiotic? All living things require nourishment, and so do probiotic bacteria. A prebiotic is a fraction of soluble fiber that is a food source for the probiotics. You may have heard how impor- tant fiber is in the diet. The fact that probiotic bacteria need this prebi- otic fiber as a food source is a big reason for this importance. If probiotics are properly nourished, then they are healthier, and their health is important to your health. What is a postbiotic? Now comes a new term. Have you ever heard of a postbiotic? This amazing term completes the third leg of the stool when it comes to optimal digestive health. A postbi- otic is defined as the compounds that are cre- ated by probiotics as they live and thrive in the digestive system. These postbiotic com- pounds created by the probiotics may include such things as: vitamins like Vitamin K and B-12, amino acids, bacteriocins (natural compounds that destroy harmful organisms), short chain fatty acids (that can become nourishment to the body and help to promote growth of beneficial probiotic bacteria in the body), other organic acids and metabolites that are vital to over- all health, and so much more. Pre-, Pro- and Postbiotics Together When you are looking for a probiotic, it is vital to make sure that it contains a prebi- otic and a probiotic with a scientifically validated delivery system such as the MAKTrek 3-D Probiotic Delivery system. If you really want to step it up and make sure that your probiotic will be most effec- tive, make sure that it not only contains the prebiotic, probiotic and proven delivery system, but also postbiotics. Probulin's Total Care Probiotic is a great choice for those who seek pre-, pro- and postbiotics together. For more information, go to www.probulin.com. Golden Cannoli Celebrates 50 Years This year, family owned Golden Cannoli Shells Co. is celebrating its 50th year of busi- ness. Known for supplying the U.S. and Canada with its hand rolled cannoli shells, cannoli chips and ricotta fillings, this 50th year is a major milestone for the second gen- eration, who joined the family business in 2001. Based out of Chelsea, Massachusetts, this nationally recognized brand is known for not just its authentic cannoli products, but its commitment to innovation, customer service and quality. Golden Cannoli is proud of its clean label cannoli shells, chips and fillings that are all trans fat free, contain no artificial preservatives, no artificial flavors or colors and are certified kosher. Over the past 50 years, the family recipe has been perfected, resulting in crispy golden brown shells that are unparalleled in taste and quality every time. Each shell is still hand rolled, the same way the original golden cannoli was made back in 1970. When asked about the future of cannoli, Owner Valerie Bono said, "As the cannoli category grows, we're excited to continue in- novating by extending our ready to serve cannoli product line, and educating new cus- tomers about this much loved dessert." Over the past 10 years, Golden Cannoli has seen major growth, first with the pur- chase and renovation of its 30,000 square foot SQF III facility, and then with the cre- ation and extension of its ready to serve retail product line, including the invention of The Original Cannoli Chips. "The launch of innovative ready to serve items, like our Cannoli Chip & Dip Platter, has been a total game changer for us," says Owner Eric Bresciani. "Now we're able to share the cannoli experience in places that might not have the space or staff for filling traditional cannoli." Golden Cannoli hopes to spread "cannoli awareness" by introducing its cannoli chip and dip platters and cups to not just stores and bakeries, but into quick serve restau- rants, on campus dining halls, and even sta- diums and theme parks. With projects like its cannoli inclusion line, the company hopes that other manufacturers will get a taste for this unique flavor profile. "There isn't a dessert we can't cannoli," says Foodservice Director Margaret Dwyer. "From donuts and cake, to ice cream and pies, the potential for collabo- ration is endless. We're excited to share the experience of cannoli across the spec- trum of desserts."