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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2020 n GOURMET NEWS N H 8 0 Bono Extra-Virgin Olive Oils Offer Quality, Transparency By Lorrie Baumann Bono's premium Sicilian extra-virgin olive oils represent some of the most traceable on the market. At least for now, those oils are not subject to tariffs on a wide variety of other European food products, including the extra virgin olive oil coming onto the market now from Bono's new production facility in Spain. In addition, the company also oper- ates an oil factory in Tunisia, and that oil also is not subject to tariffs. Bono USA is the American satellite of the vertically integrated producer and trader of extra-virgin olive oil producer Bonolio. It's been operating in the U.S. since 2015 under the leadership of Salvatore Russo-Tiesi, General Manager and President of the U.S. office. "Since then, we've been having great success in this country, both in private label and with the brand," he said. In those four years, Russo-Tiesi has taken the U.S. brand presence for Bono to distribution in all 50 states. The brand is now sold at more than 5,000 locations across the country. The prod- uct lines offered in the U.S. include Mediter- ranean Extra Virgin Olive Oil, produced in Italy, Spain, Greece and Tunisia and packed in Italy; 100% Product of Italy Organic Extra Virgin Olive Oil produced in Sicily, Calabria and Puglia; PDO Val di Mazara Organic Olive Oil and Extra Virgin Olive Oil PDO– Val di Mazara, among others. Each oil has its own certifications, depending largely on the origin of the olives from which it was made. "Our distribution is led by our Sicilian- certified product that comes with PDO and PGI certification," Russo-Tiesi said. The PDO- and PGI-certified oils guarantee that the origin of the olives as well as the factory that produces the oil is grown, harvested and processed exclu- sively in the Val di Mazara re- gion of west-central Sicily, which includes the province of Palermo and western Agri- gento Province. "Those certifi- cations guarantee quality and traceability," Russo-Tiesi said. To attain the certifications, the company worked with a third-party auditor that "came in and tracked everything from the first day the olive grows on the tree to the day we bot- tle the oil," which provides full transparency, according to Russo-Tiesi. "We have a very high-quality product, a very traceable prod- uct. Each bottle has its own serial number that kind of acts like a VIN number on a car, so you can trace each bottle of olive oil back to the producer, which is us, and where it comes from – the Sicilian land." In addition to the certification standards, the PDO and PGI bodies contribute their store of accumulated wisdom about oleicul- ture, which Russo-Tiesi says helps the company to grow the highest-quality olives and thus to produce the highest-quality olive oil. "The PDO and PGI [which also certifies protected designations] bodies are with us every step of the production and selling way," Russo-Tiesi said. The success of their efforts is measured by the more than 50 awards that Bono has taken home for its oils over the past decade. "The Bono family has done a great job," Russo-Tiesi said. "It's four brothers from a very close-knit family that have taken this factory to new levels. They're now one of the top five premier extra-virgin olive oil traders [by volume of extra-virgin olive oil] in Italy. They're now expanding and investing greatly into Spain and Tunisia." For more information, visit www .bonousainc.com. Wild Planet Foods Releases Tuna in Glass Jars Wild Planet Foods, the leading provider of sustainable seafood, is expanding its line of ultra-premium wild tuna with the release of its new Skipjack Wild Tuna in Pure Olive Oil and Petite Tonno Wild Tuna in Pure Olive Oil. This is the company's first-ever Petite Tonno offering. Hand-packed in pure olive oil, these solid fillets of tuna can be served atop salad, in a favorite pasta dish or in a sandwich for a flavor-packed treat. At 170 calories per 3- ounce serving for the Petite Tonno and 200 calories per 3-ounce serving for the Skip- jack, these nutrient-rich items feature 22 grams and 20 grams of protein respectively. Both new products are gluten free and cer- tified by the Non- GMO Project as well. The Skipjack Wild Tuna is sus- tainably pole and line caught near Cape Verde, and the Petite Tonno Wild Tuna is sourced in the same region by purse seine fishing vessels that do not use FADs (Fish Aggregating Devices). Both of these methods are in line with the best practices for sustainability recom- mended by a consensus of environmental groups, in- cluding the Monterey Bay Aquarium Seafood Watch Program. Both products are avail- able in 6.7-ounce glass jars with 1.5 servings per jar (drained). Each has a suggested retail price of $6.99. Fresh Products Sprout Category Growth An interview with Lee Coté, Marketing Di- rector, Garden Fresh Gourmet. GN: Tell our readers about Garden Fresh Gourmet and where to find your products. LC: Garden Fresh Gourmet is a manufac- turer of fresh salsas, hummus and chips. When I refer to fresh salsa, I refer to a salsa made with tomatoes or other ingredients that were never heated or cooked. You can find these products in the fresh section of your grocery store such as the deli or produce. In fact, Garden Fresh Gourmet is the number one fresh salsa brand in the United States and most notably known for its Jack's Special Salsa. GN: How do you see the hummus category evolving? LC: Hummus has been growing for the past 15 years, however household penetration on average is only around 30 percent. Products have traditionally been focused on chickpea recipes, but there is a big trend towards legumes and other beans where the main in- gredients are white, black beans, edamame and even lentils. These are mixed with vari- ous combinations of unique ingredients like vegetables, and even chocolate! Have you ever tried a dessert hummus? It has the ben- efits of classic hummus and tastes great with fruit or baked goods. Hummus really is a very versatile product. There are so many uses for it from adding it to your favorite salad dressing to topping it with grilled chicken. GN: What other trends are you seeing? LC: Increasingly there is a demand for fresh, plant-based products. Consumers, especially Millennials and Gen Z, know fresh just tastes better. Consumers are reading the ingredients on their products, and are making more in- formed healthy choices. Plant-based proteins and meat alternatives are also very popular. We see items like tofu and vegan sausages growing strongly over the next couple of years as consumers seek out plant- based protein alternative products not only for their health, but for their impact on the environ- ment. These products are leading the way for vegans, vegetarians and also for flexitarians to incorporate healthier options into their diet. GN: What opportunities do you see in the fresh category? LC: There is a large opportunity to bring con- sumers to do more of their shopping along the perimeter of the store where you find fresh products versus the aisles. Once consumers try fresh products, they taste the difference fresh ingredients make and are hooked. Cross promotions and demos are a great way to en- courage trial. At the end of the day, better for you, fresh food is always a key for growth. For more information, go to www.garden freshgourmet.com. Discover Porthos from Conservas Portugal Norte For more than 100 years, Conservas Portugal Norte has perpetuated the tradition of canned fish that has been passed down from one generation to another. In 1912, its first can- nery opened in the little fishing village of Sesimbra in Portugal, ideally located on the Atlantic coast. From this little village can- nery, the company grew to become a refer- ence in terms of canned fish. A few years later, in the 1940s, Conservas Portugal Norte moved to another village, Matosinhos, where it could benefit from a more modern and efficient facility. After re- newing all its infrastructures, it was able to produce the best canned fish while maintain- ing its traditions. Since then, the factory re- mains at the same address and preserved its savoir-faire to offer its consumers the best product. Every day, fresh fish arrives at the facili- ties and is processed according to the tradi- tional recipes. Being just 10 minutes away from the port enables Conservas Portugal Norte to produce different preparations with the best ingredients. The result is products of qual- ity, certified by the highest standards. Since introducing Con- servas Portugal Norte a lit- tle over a year ago, the demand for these unique sardine tins has seen a steady increase, gaining more momentum with each passing day. The tins have eye-catching shelf appeal, attract- ing buyers and customers with original art- work and bright colors. Each flavor comes in a different colored tin, and a variety of these tins on the shelf will be sure to draw the attention of any consumer. Better yet, the uncompromising quality and fla- vor will lure customers back for more. The French Farm offers the Porthos line from Conservas Por- tugal Norte Tuna in Olive Oil and six flavors of sardines: Tomato Sauce, Hot Tomato Sauce, Brine, Hot Vegetable Oil, Olive Oil, Spiced in Olive Oil. They all come packaged 24 in a case and will please every seafood lover. Looking for an original gift? Try the wooden gift box assortment of five of the best-seller's flavors. For more information, go to www.the frenchfarm.com.

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