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20 GENERAL NEWS GOURMET NEWS DECEMBER 2013 www.gourmetnews.com Winter Fancy Food SNEAK Fancy Food Show Wins Two Gold 100 Awards from Trade Show Executive Magazine The Specialty Food Association has won two Gold 100 Grand Awards for its Fancy Food Shows. The Gold 100 Grand Awards are presented each year by Trade Show Executive Magazine. The Association won first place in the category of "Show with the Most Commendable Green Initiatives." In addition, it tied for first place in the "Show with the Highest Global Participation" category. The awards were presented on Sept.19 in Dana Point, Calif., as part of Trade Show Executive's annual Gold 100 Awards and Summit. "Sustainability is one of the pillars of the Specialty Food Association, and this honor motivates us to continue with the great strides we've made to green our shows with the help of our partner, Greenview Sustainability," said Ann Daw, Specialty Food Association President. "We're equally proud of the impressive global participation in each Fancy Food Show. The Summer Show alone attracted exhibitors from more than 70 countries and regions, offering specialty foods and beverages from Albania to Vietnam." The Fancy Food Show made its debut in 1955 in New York City. It is now held twice a year in New York and San Francisco. To- One on One: Seth Greenberg Seth Greenberg's Authentic New York Brownie Crunch Vice President Gourmet News recently sat down with Seth Greenberg, Vice President of Operations at Seth Greenberg's Authentic New York Brownie Crunch, to discuss the company's secret to success. Brownie Crunch has been on the market for 18 months, featuring two lines which boast eight different flavors of the "bestpart of the brownie." After a year and a half in business, can you share the philosophy behind Brownie Crunch? Our philosophy here at Brownie Crunch derives its history from my family's 50-plus years in the baking business. We strive to make the best tasting product from the best ingredients we can use. How do you source the high-quality ingredients you use to bake Brownie Crunch? We spend our time tasting, smelling andtouching ingredients. Open a bag of sugar and take the smell in. Do you get a rich fragrance tinged with molasses or nothing but white dust? Pick up a piece of chocolate and let it melt on your tongue. What flavors come out? Any after taste? How is themouth feel? Is there a metallic aftertaste to your flavors and extracts? It Has to Be Born in Switzerland to Be Called Le Gruyère AOP When you are looking for uniquely smooth, savory Gruyère flavor, there is only one cheese that fits the bill. The only cheese that is 100 percent natural and 100 percent from Switzerland is 100 percent Le Gruyère AOP. The fact is, the flavor in any cheese is a product of its surroundings. For Le Gruyère AOP, this includes the fields in the villages of Western Switzerland, where the cows that supply the milk are raised and fed. It also includes the way in which the cheese is produced, with fresh raw milk in small hand-made batches, as well as the centuries-old recipe of slow aging in the region's cheese cellars and caves. This is what creates the unique characteristics found in the only cheese that can call itself Le Gruyère AOP. Le Gruyère AOP is 100 percent natural, additive-free and naturally free of lactose and gluten. For more information, recipes and more, visit www.gruyere.com. PEEK gether, the Summer and Winter Fancy Food Shows attract more than 3,800 exhibitors and 43,000 buyers, including many of the top names in retailing and foodservice from across the United States and around the world. The show's sustainability initiatives focus on waste reduction and diversion coupled with audits of waste by all show stakeholders. Initiatives include the reuse of event signage to cut back on printing waste and the use of compostable food sampling supplies. The show also has an extensive food donation program, which provides upward of 300,000 pounds of specialty produce, meats, confections and more to hundreds of area residents in need. International exhibitors consider the Fancy Food Show a must-attend event to reach the crucial U.S. market and meet influential buyers from top names in retailing and foodservice such as Whole Foods, Dean & DeLuca and Starbucks. Buyers from more than 100 countries attend, in an effort to connect with leading-edge food artisans and entrepreneurs. To improve the show experience for international participants, the Specialty Food Association has a seamlessly run international sales organization, including a network of in-country sales agents. In addition, the Fancy Food Show team attends international competitive shows in Europe, Asia and Latin America to stay on top of global food and show trends. In 2012, the Association engineered an education program to help international exhibitors better prepare to tackle the U.S. market. For more information on the association, or to register to attend the upcoming Winter Fancy Food Show, to be held Jan. 19-21 in San Francisco, go to www.specialtyfood.com. What was your inspiration for the blend of spicy and chocolate flavors in your Southwest Brownie Crunch? I was enjoying an entrée in a Mexicanrestaurant, one with a mole sauce and it hit me: spicy, chocolate, spicy chocolate. I can make a great Crunch out of this! I washed the idea down with some of my margarita and it crystalized into doing the Southwest Crunch line, with all its flavors. Now we have the Southwest Crunch, and the Chile Pepper variety, which is the closest to a classic mole sauce. cappuccino dusted with cocoa powder and cinnamon that led to our cinnamon cappuccino to the chocolate and caramel blend that became our toffee variety. All of the southwest flavors derived from the mole flavor inspiration, which we call chile pepper. Then we extracted the clean fruit flavor of a jalapeño pepper with its mild heat for a starter and went the other direction by adding the smokiness of a chipotle. Can you describe how you developed each flavor variety? What made youchoose the flavor profiles that you did? Each flavor came from combinations that I've enjoyed over the years, which I then tweaked to make a great crispy crunchy snack. For the New York line, this ranged from chocolate with mint or orange to a What's on the horizon for Brownie Crunch? I do have two more lines of Crunch underdevelopment, and they should prove to be as great as the existing lines of Brownie Crunch, and maybe even more popular! Learn more about Seth Greenberg's Authentic New York Brownie Crunch at www.brownie crunch.com. Hard Candy Producer Torie & Howard to Introduce Stand-Alone Shipper at Winter Fancy Food Torie & Howard is introducing a new stand-alone shipper for its organic, kosher and non-GMO hard candy. The new shipper will debut at the Winter Fancy Food Show. The new shipper will be available for shipment in January and tidily holds 64 tins to provide an appealing off-shelf promotional display for the 2-ounce recyclable steel tins of all four flavors of the candy. The stand-alone shipper stands 4 feet high with a footprint of just 15 ½ by 15 ¼ inches and contains eight display units. Each order contains two sleeves of Pink Grapefruit & Tupelo Honey, two sleeves of Italian Tarocco Blood Orange and Wildflower Honey, three sleeves of California Pomegranate and Sweet Freestone Nectarine and one sleeve of D'Anjou Pear and Ceylon Cinnamon. The candy is USDA organic and kosher certified and contains no GMOs, preservatives, artificial dyes, casein, soy or gluten. For more information, call 888.826.9554, visit www.torieand howard.com or stop by booth 2732 at the Winter Fancy Food Show.

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