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66 GOURMET NEWS www.gourmetnews.com Deliciously New Vintage Italia's Pasta Chips: Hottest, Healthier Snack of 2014 Take a culinary journey through Italy this year with 2014's new snack classic, authentic Vintage Italia's Chips, an idea born out of the hills of Tuscany and made from real pasta. Whether straight from the bag, dipped or topped and served, dazzle your senses with artisanal Pasta Chips. Pasta Chips Founder Jerry Bello grew up immersed in rich Italian traditions, customs and cuisine. His love of Italy was born in his New Jersey neighborhood; the sights, sounds and aromas of Italian foods and traditions piqued his curiosity to visit Rome, Florence, Naples, Venice and the small majestic towns of the Italian countryside his grandfather talked about. No matter the market, Bello has had one pursuit: to be the first to hit shelves with true innovation. During a visit to Italy, Pasta Chips creator Jerry Bello, who is known for creating original and delicious snack brands, was served fresh pasta dough that was gently baked, drizzled with olive oil and sprinkled with salt crystals. As soon as he tasted this unique chip, he knew he had to share it. The first to recreate this rich, traditional food, Pasta Chips are made with the same semolina flour, ancient grains and cherished Italian herbs that were celebrated over 800 years ago. The Tuscan-inspired chip is slow baked to capture the texture of authentic pasta and married with different seasonings based on regional Italian favorites that are steeped in hundreds of years of Italian culture and living. Rubschlager Baking Corporation Offers Variety in the Bread Category Rubschlager Baking Corporation is entering its second hundred years in business in 2014, after celebrating its hundredth anniversary in 2013. Fred Rubschlager bought a small fullline bakery in a then-German residential neighborhood of Chicago in 1913. Eventually, all five Rubschlager brothers were involved in one way or another in the bakery. During World War II when food rationing limited the availability of some ingredients, the brothers decided to specialize in bread, and that is the path the bakery has followed ever since. Rubschlager is best known for its cocktail breads, now available in four varieties. Paul Rubschlager developed this product in the early 1960s in response to a major customer who wanted a yard-long round cocktail bread. In order to make it workable for a wholesale bakery to package and ship, the current format—about a foot long, small, square, thinly-sliced loaf—was settled upon and has not changed. Rye was the original flavor. Cocktails are now also available in Three Unique Grass-Fed Cheese Offerings Made in the Midwest Grass-fed products continue to be an area of growing demand for consumers, particularly because grass-fed milk is found to be naturally rich in Omega-3 acids. Consumers are becoming more conscious about the importance of high-quality fats in their diet, and they are increasingly interested in how their food is made and where it comes from. Capitalizing on these growing trends, Swiss Valley Farms and its subsidiary company, Caves of Faribault, are pleased to offer three unique grass-fed varieties of cheese, all of which are hand-crafted in the Midwest. These cheeses are made using only milk from cows that are raised on a grassfed diet. Through the seasons, the composi- tion of the milk changes, resulting in subtle flavor variances throughout the year. Through a process called baleage, grass can be baled and stored for year-round feeding, allowing their grass-fed cheeses to be available throughout the seasons. Swiss Valley Farms Grass-Fed Baby Swiss is a new line extension from the company, whose Baby Swiss cheeses have been award-winning at state and national competitions for decades. To make the grass-fed variety, the process begins on the lush pastures of southwestern Wisconsin, where milk from grazing cows is used to create this exceptional product. Enriched by the land, this cheese displays a mild flavor pro- Natalie's Adds New Line of Juices Nearly 25 years ago, Marygrace Sexton, CEO of Natalie's Orchid Island Juice Company, wanted to provide juice for her family that was fresh, without additives and made with local Florida fruit. When she couldn't find such a juice on the market, her husband Bobby Sexton, a fifth generation citrus grower, had the idea to start their own company. With Bobby's knowledge of the industry and Marygrace's determination and excellent work ethic, they brought their idea to fruition. Bobby was too busy with the family pack- inghouse to pursue their plans, so Marygrace accepted the challenge: to produce the world's best fresh squeezed Florida orange juice. Marygrace began by squeezing juice from oranges grown in the local family groves. Since the very first order, Marygrace has insisted that Natalie's orange juice be the freshest on the market. To guarantee absolute freshness, the juice was squeezed the same day it was ordered. Marygrace didn't want any imported juice or secret ingredients, and never any added sugar or water. Marygrace has been known to ask, "Why reinvent God's Whether topped with fine cheeses or specialty meats, dipped in classic sauces, served with sandwiches or entrees or eaten alone, Pasta Chips are sure to delight. From the carefully designed packages that are inspired by the colors and shapes of classic Italian architecture and landscapes to the flavorful spice blends and authentic, real pasta texture, Pasta Chips will be the best snack on the market for years to come! Major retailers are taking note. Pasta Chips have been heralded as the New Year's most deliciously innovative snack and are quickly winning over major grocery and club stores. Soon to be flying off shelves and into homes, Pasta Chips are now available at Harris Teeter, Roundy's, Shoprite, Safeway, Carr's, Von's, Mariano's, Albertson's, Winco, Randall's, Plaid Pantry, Quick Chek, Sheetz and other c-stores. n JANUARY 2014 n GOURMET NEWS A completely unique offering and superior in flavor and taste, Pasta Chips have 4 grams of protein, are cholesterol-free, and contain 60 percent less fat than potato chips and 20 percent less fat than pita chips. In five delectable flavors inspired by the best sauces of Italy that compliment any accompaniment, savor Pasta Chip's delectable Marinara, Alfredo, Spicy Tomato Basil, Garlic Olive Oil and Mediterranean Sea Salt flavors. Buon appetito! For more information, contact Brianna Gardner at bgardner@pastachips.com or 407-217-5910, visit www.pastachips.com or follow @pastachips on Twitter. For press information, contact Rachel Krupa, Krupa Consulting, at rachel@krupaconsulting.com or 323-656-6995. pumpernickel, whole grain and sourdough. Rubschlager also makes two groups of European-style breads, the Squares and the RyeOlas®, which are 100 percent whole grain. Squares packages, in seven varieties, are a four-inch cube in shape. They are a combination of whole rye and whole wheat, with a smooth and firm texture. The Rye-Ola group, with four varieties, is a 100 percent whole rye bread—a very popular type of bread most often made in Northern Europe. The process from mixing through wrapping for the Squares and Rye-Olas requires three days. Rubschlager also makes seven varieties of sandwich bread, dinner rolls both individually-wrapped and bulk, primarily for foodservice, and a line of baked 100 percent whole grain mini-chips in three varieties. In addition to the "regular Rubschlager" line of breads, Rubschlager makes the Natural Preferences® group of products comprised of four cocktails, four Rye-Olas, and the three mini-chips. These are the best-selling items from the Rubschlager line with slight adjustments in the formulas to allow distribution into all-natural food stores or departments. All products bear the Whole Grain Council stamp and all are OU Pareve. file that is both creamy and buttery, yet slightly richer and fuller than traditional Baby Swiss. Grass-Fed Baby Swiss is available in 5-lb wheels. Like its parent company, Caves of Faribault also offers grass-fed varieties of cheese. These cheeses are even more unique in flavor because not only are they made with milk from pasture-fed cows, but they are also cave-aged. St. Mary's® GrassFed Gouda, for example, is made in Wisconsin using the milk of grass-fed cows and then is sent for aging in the sandstone Caves of Faribault, where it responds beautifully to the unique environment that only cave-aging can provide. It displays a pleasant golden hue and a smooth, buttery sharpness with a hint of caramel. This delightful cheese can be melted over an entrée or simply enjoyed by itself. St. Mary's Grass-Fed Gouda is available in 11-lb wheels and 8-ounce wedges. Caves of Faribault also makes a grassfed blue cheese. VerGrass-Fed dant® Blue Cheese owes its distinctive flavor to the cows grazing on the verdant pastures of Wisconsin. This deliciously sharp yet creamy blue is handmade in an open vat, hand salted and then cave-aged in the Caves of Faribault for over 100 days. Verdant Grass-Fed Blue is available in 5-lb wheels. gift from nature?" This approach proved to be a resounding success. To satisfy the increasing demand, Marygrace developed an additional line of gourmet pasteurized juices. The juices retained the same fresh taste and nutritional value as fresh squeezed juices, while satisfying the minimum requirements for pasteurization. Since its humble beginnings, Natalie's has won seven national taste tests for excellent quality and taste by magazines and media such as Woman's Day, Good Housekeeping, Cook's Illustrated, bon appetit, Real Simple, Serious Eats and the NBC For more information, visit www.rubschlager baking.com, call 773-826-1245, email sales@rubschlagerbaking.com or stop by booth #970 during the Winter Fancy Food Show. For more information, call 563-468-6600, visit www.swissvalley.com or www.caves offaribault.com. Stop by booth #5120 at the Winter Fancy Food Show. Today Show. Natalie's can now be found in 30 states and over 21 countries such as Japan, South Korea, France, Germany and the Maldives, among others. Natalie's has grown from four employees to a staff of more than 80 people, including two of Marygrace's brothers and several other next generation family members. For more information, visit www.OIJC.com or stop by booth #331.