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R e s t a u r a n t D a i l y N e w s Tu e s d a y, M a y 2 1 , 2 0 1 3 4 Continued on Page 80 Continued on Page 117 DAIYA EXTENDS ITS DELICIOUSLY DAIRY-FREE LINE OF PRODUCTS Maker of delicious, dairy-free cheese alternatives, Daiya Foods Inc., is intro- ducing two new products―Slices and Cream Cheese Style Spreads―that extend the line-up into additional eating occasions and categories. For those who don't or can't eat dairy or cheese, Daiya has once again developed delicious prod- ucts that melt and stretch, are creamy and smooth, and most importantly―taste like cheese―to satisfy those who have been missing out on the joy of cheese. "We know that fans enjoy our Shreds and Wedge products but are looking for more cheese options for different occa- sions," said Greg Blake, Co-Founder and CEO of Daiya Foods Inc. "Listening to our customers' needs, we expanded our product offering with the company's new Cream Cheese Style Spreads and Slices, which are perfect for meals like breakfast and on-the-go lunches or snacking." For those who suffer from food allergies, are vegetarian or vegan, and people trying to control their cho- lesterol, Daiya products are the perfect ingredient for dishes typical- ly made with cheese. Daiya's newest products can easily be incorporated into most recipes and meals. Daiya Slices are available in Cheddar Style, Swiss Style and Provolone Style, these dairy-free slices are offered in a re-sealable package and can be enjoyed cold on sandwiches, melted in quesadillas or eaten as a tasty snack. Daiya Cream Cheese Style FANCYHEAT GREEN GETS GREEN RESTAURANT ASSOCIATION ENDORSEMENT STAMP OF APPROVAL Last year FancyHeat ® introduced its new Eco Friendly Green product line and interest in the new product has soared! For more than a decade FancyHeat has been the leader in the chafing dish fuel market with innovative products. With this in mind the company once again finds itself displaying their creative thinking with the introduction of their new chafing dish fuel FancyHeat Green. The company is proud to announce the Green Restaurant Association has endorsed FancyHeat's Green product line. After careful consideration, GRA evaluated the products and determined that they are non-toxic, chafing fuels which allows a restaurant to reduce their impact on the environment. FancyHeat Green represents and embodies all of the environmentally eco friendly aspects when looking at prod- ucts that help improve our world. What makes FancyHeat Green dif- ferent? The company points to its unique formula. Unlike synthetic ethanol, which is produced from crude based fossil fuels or natural gas, and both having limited resources, FancyHeat Green is manufac- tured with ethanol derived from corn. This feedstock has the ability to reproduce continually! Ethanol made from corn is a renewable energy resource which reduces our dependency on foreign oil and this corn-based ethanol comes from farmers right here in the United States. FancyHeat Green along with the rest of the company's entire chafing dish fuel line comes in steel cans and shipped in corrugated boxes that are all 100 percent recyclable. FancyHeat's commitment to promoting recyclable products goes into all aspects of the Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Senior Associate Publisher Director of Sales Kate Seymour Senior Associate Publisher Kim Forrester Associate Publisher Lorrie Baumann Editorial Director Hayden Neeley Jazmine Woodberry Associate Editors Janice Bauer Art Director Yasmine Brown Graphic Designer Ruth Haltiwanger Nicholas Travassos Traffic Managers Jeff Rosano David Chavez Jennifer Cope Joel Greer Lynn Hilton Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2013. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA