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32 SFF WRAP UP GOURMET NEWS SEPTEMBER 2013 www.gourmetnews.com Jelly Belly Introduces 2013 Holiday Sweets and Gifts A host of new gifts and time-honored gourmet confections from Jelly Belly Candy Company are ready to bring merriment to the holidays, all designed with the specialty retailer in mind. The new Classic Jelly Belly® Glass Jar was designed with contemporary lines and a timeless design and is filled with 14.5 ounces of Jelly Belly jelly beans. The glass jar is an elegant and generous gift for corporate giving, family, friends and just about anyone on the holiday list—all at an excellent price point. The Jelly Belly Classic Jar includes a hangtag to guide fans through their discovery of all 49 flavors packed inside. Also debuting this season is the whimsical Jelly Belly Countdown to Christmas Calendar, filled with Jelly Belly jelly beans in the flavors kids love most, packed into 24 small bags, one for each day leading up to Christmas. The generous 14.5-inch tall Advent calendar is poised to be a very popular gift for the holidays. Jelly Belly also makes a large array of gourmet confections specifically for the holiday season, available in bulk or packaged in beautiful shimmering gift bags. New Gummi Christmas Lights, for example, are reminiscent of old-fashioned tree lights. The shape alone makes these gummies stand out among other holiday can- Hammond's Brings Fresh Flavors to Gourmet Chocolates Hammond's Candies is expanding its line of award-winning gourmet chocolate bars with six new flavors that range from rich and classic to fun and quirky. Double Chocolate Truffle, Red Velvet Cake, Chocolate Crisp, The Cookie Jar, Caramel Mocha and the uniquely sweet and salty Pigs N' Taters will join such flavors as Peanut Butter and Jelly Sandwich Milk Chocolate Bar—named Most Innovative New Product of the Year in 2012 by the National Confectioner's Association. "We're seeing extraordinary growth in the popularity of this line of chocolate bars," said Andrew Schuman, Hammond's President and CEO. "The flavors hit a nostalgic note, but address a modern appetite. And they're packaged beautifully so the candy experience encompasses taste, smell and sight. They're designed to be a genuine sensory treat for any chocolate lover." Hammond's built its reputation on the Bakto Flavors Keeping Vanilla Growing with Vanilla 2013 Symposium While you may know Bakto Flavor for its delicious flavors and other baking essentials, you may not know that the company is a science-based organization that is passionate about spreading knowledge to make the world a more flavorful place. Join Bakto Flavors November 5-6 for Vanilla 2013, the company's seventh international symposium focused on the miracle orchid, vanilla. This meeting will address the economic situation of vanilla in different growing areas and the latest developments in vanilla research. The conference will be a meeting place for people involved in all aspects of the vanilla world, including academia, the food and flavor industry, brokers, vanilla producers and others. Vanilla production is vulnerable to many threats, including diseases, low prices to the producers and low demand by buyers. dies. Gummi Christmas Lights come in a mix of four fun flavors: blueberry, cherry, green apple and orange. The colorful confections will brighten parties and holiday gifts this winter. Additional seasonal sweets from Jelly Belly include Reindeer Corn, a seasonal take on traditional candy corn, one of the most popular confections in the line, as well as the highly sought-after Sugar Plums, plump and chewy jells made in an elegant and fragrant plum flavor. Also, Sour Gummi Santas have the perfect blend of sweet and tangy cherry flavor. The perfect gifting options, seasonal confections from Jelly Belly are packaged in Christmas Gift Bags, and Jelly Belly beans are packaged in holiday wrap that brings Christmas pizzazz to the 10-Flavor, 20-Flavor and 40-Flavor Gift Boxes. The gift boxes even include a space to write a personal greeting. And don't forget to hit all the Christmas bases with stocking stuffers from Jelly Belly. These small gifts have been top seasonal sellers for the company for the last few years. The Jelly Belly TABASCO ® Jelly Bean Bottles are the perfect way for customers to add a kick to stockings come Christmas morning and the new Jelly Belly Buttered Popcorn Jelly Bean Box makes filling stockings a breeze. Jelly Belly Candy Company makes more than 100 flavors of Jelly Belly jelly beans, the largest selection on the market, plus 70 other gourmet candies, including jells, gummies, chocolate-covered treats and seasonal sweets for major holidays. For additional information, contact Jelly Belly Candy Customer Service at 800.323.9380, or email specialty.sales@jellybelly.com. creation of stunning, hand-pulled candy canes and lollipops. Its diverse line of delicious milk and dark chocolate bars was launched in 2012 and carries on the Hammond's tradition of respect for candy's very special appeal. The new chocolate bar flavors are made to the company's exacting standards, featuring all-natural ingredients, pure cane sugar, real milk, cream and naturally sourced flavors. Double Chocolate Truffle and Red Velvet Cake include rich ganache, capturing their signature flavors. Chocolate Crisp is made with crispy rice for a satisfying crunch, while The Cookie Jar takes a twist on a classic with cookie bits of all kinds in white chocolate. Caramel Mocha softens sweetness and adds depth with a hint of coffee, and Pigs N' Taters provides a sinful mix of chocolate, potato chips and crispy kosher bacon bits. All are beautifully presented in Hammond's awardwinning packaging, making them perfect for gifts and special treats. More information is available at www.hammondscandies.com or by calling 800.CANDY.99 (800.226.3999). Follow Hammond's Candies on Facebook at www.facebook.com/hammonds candies and now on Pinterest at www .pinterest.com/hammondscandies/. Vanilla 2013 will focus on what is currently being done and what researchers and the vanilla industry need to initiate now to sustain production of the world's most popular flavor. The price of vanilla has recently gone up 10-20 percent, rattling vanilla experts and growers. However, the price has been historically low, and sustainability has been hard to maintain. Farmers need to be paid more in order to sustain their farms and maintain their businesses. The Vanilla 2013 conference will also focus on understanding how the vanilla pod can accumulate such high levels of flavor compounds, which has so far eluded researchers. Richard Dixon's group has recently generated very large gene sequence data sets from developing vanilla pods, and their interrogation throws light on many aspects of vanilla metabolism. Furthermore, at Rutgers University, Dr. Belanger's lab is examining the sequences from different developmental stages of the pod for genes involved in vanillin biosynthesis. Through this process, the "hunt" for the vanillin pathway genes is making huge strides. For more information on Vanilla 2013, or to register to attend, visit www.vanilla2013.com. The History of Busha Browne In 1836, Howe Peter Browne, 2nd Marquess of Sligo, returned to Westport, Ireland, taking with him memories of the spicy and exotic dishes he had been served during his governorship of Jamaica. Known as "The Emancipator of Slaves," the noble Marquess had earned himself a renowned place in Jamaican history for his two-year term of office. His had been the unenviable task of supervising the first stage of Emancipation, which was unpopular with the reactionary planters. In desperation, many of these planters subsequently sold their vast estates to the local managers who were known as "Bushas." The Marquess himself was among the first to free his slaves on his Jamaican estate, Kelly's and Cocoa Walks Estates, which he had inherited from his ancestors, the Kellys and Brownes of Ireland, Jamaican settlers from the late 1600s. The Brownes became wealthy and were among the respected members of the plantocracy. They were fa- mous for their entertaining and the variety of food they served. A descendant of the family Sligo, Charles Adolphus Thorburn Browne, familiarly known as Charlie Browne, has spent most of his 75 years "cooking up a storm." He whiled away many hours of his boyhood days in the kitchen of his family home, Tryall Estate in Hanover, Western Jamaica. Later, cooking became a hobby, and he retrieved from his family archives recipes for authentic Jamaican sauces, jams, pickles and condiments, made from the great variety of exotic Jamaican fruits and vegetables, all unique, spicy and delicious. Specially selected recipes from his treasure trove are now being prepared and bottled for Busha Browne's Company in Jamaica, to be enjoyed today as much as they were more than 200 years ago. For more information, visit www.bushabrowne.com. Busha Browne's: "Fresh ingredients, artisan quality, Jamaican tradition preserved."

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