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Produce Show Daily PMA Oct 19, 2013

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P r o d u c e S h o w D a i l y 4 3 S a t u r d a y, O c t o b e r 1 9 , 2 0 1 3 NEW FOODLAND PRODUCTS WIN AWARDS, HEARTS AND MINDS Exported throughout the world, all Foodland products have a clear vision of quality and taste. Based out of Serbia, Foodland is bringing to market updated takes on Mediterranean classics with a nutritional twist. Unhappy with current industrial production methods, such as the over- use of chemical preservatives, pesti- cides, gluten-based thickeners and other "tricks," Foodland has champi- oned the cause of all natural, preserva- tive-free, pesticide-free, GMO free, fresh tasting and healthy fruit and veg- etable products by bringing their Granny's Secret (Bakina Tanja) line of products to America. Foodland chooses the best hand- picked fruits and vegetables that grow (often naturally) in the Baltic region. This assures a fresh and sweet taste. The vegetables are then brought to a very slow boil on wood burning stoves in big, opened pots (this is the traditional, "granny" way of cooking). This slow process of maintaining and slightly increasing heat over time takes hours, but preserves most of the nutrients and vita- mins of the fruit or vegetable, and does not cook them away. In doing so, Foodland Granny's Secret isn't so much of a secret as a rev- elation: with a little care (and a dash of love), fresh, homemade tastes are possi- ble without artificial preservatives, col- ors, or flavors needed. On top of the veg- etable specialties like traditional Ajvars, Lutenicas, and a wonderful Red Pepper Buschetta, Foodland has cornered the market on unique fruit preserves and spe- cialties using the wild, naturally occur- ring fruits of Serbia; fruits such as Wild Blueberry, Wild Cranberry, Quince, and Wild Strawberry really need to be tasted to be believed. Aside from all that, Granny's Secret now produces fresh fruit juices, made from 100 percent fruit, using the same methods that have made their vegetable and fruit products so popular. The juices, some bottles containing hundreds of fresh squeezed fruits, have all their nutri- ents, vitamins, and healthy properties preserved thanks to Foodland's unique processes. The sweetness and unique fla- vor of each fruit is kept fresh by using white grapes as a sugar substitute. Foodland was founded in 1998, based out of Belgrade (Serbia), with the mission of providing safe, healthy, unprocessed, unique and traditional high quality foods to markets. Today, Foodland has more than 170 employ- ees, all of whom are dedicated to the needs and wishes of their customers. Production is situated south of Belgrade, at the foot of a mountain called Kopaonik, in an ecologically friendly facility surrounded by rich forests and farmland. Granny's Secret redesigned products won the World Packaging Organization's "Worldstar" as Best Packaging for 2013. For more information, call 201-293- 4757, email mike@fastpakstore.com or visit www.fastpakstore.com, www.foodland.rs. BERTIE COUNTY PEANUTS HAVE PEANUTS FOR EVERY TASTE PALATE Bertie County Peanuts was launched in 1992 in Windsor, N.C., by Powell & Stokes, Inc. Powell & Stokes is a farm sup- ply and bulk peanut buying company that was founded in 1919 by the Powell and Stokes families. The families have been producing peanuts since at least 1898. Bertie County Peanuts was founded on the simple principal that consumers deserve only the best peanut product. Thus, the company produces peanut prod- ucts that are made only from Super Extra Large Virginia type peanuts. Super Extra Large peanuts are the largest peanuts on the retail market and because of their size and taste are considered a true gourmet peanut. The peanuts used by Bertie County Peanuts are locally grown, and then pack- aged in recyclable plastic jars so that the products are visible to the consumer. Bertie County Peanuts began as a small retail arm of the larger farm supply business. However, due to the outstand- ing quality of the award-winning peanut products, the business has experienced tremendous growth over the past 20 years. The product line is diverse and includes as its focal point and largest sell- er Super Extra Large Blister Fried Cocktail Peanuts. Sweet products are best-sellers and include: Chocolate Covered Peanuts; Butterscotch Covered Peanuts; Chocolate Covered Pecans; Chocolate Covered Cashews; Peanut Brittle; White Chocolate Pecans; a 67 percent Dark Chocolate Bar with peanuts and sea salt; and, Chocolate Covered Peanut Brittle. Savory and spicy blends are also in high demand and include: Sea Salt and Black Pepper Peanuts; Batchelor Bay Crab House Seasoned Peanuts; Goobers & Stix; Goobers & Kickn' Stix; Red Hot Hexlena Peanuts; Weeping Mary's Ghost Pepper Peanuts; and, Hot 'n' Spicy Roasted-in-the-Shell Peanuts. Rounding out the product line are boiled peanuts, raw peanuts, roasted-in- the-shell peanuts, all-natural peanut but- ter, cheese straws, pecans and cashews. The Bertie County Peanuts gourmet peanut line is found in specialty food stores, restaurants, hotel gift shops, and travel destinations across the United States. More information regarding Bertie County Peanuts may be found on its web- site, www.pnuts.net, or by contacting the company toll-free at 800-457-0005. The physical and mailing address is 217 US Hwy 13 North in Windsor, North Carolina 27983. BELLA ITALIA REGIONALI: HERITAGE FROM 1,000 YEARS OF ITALIAN CULINARY HISTORY The passion for taste and the quality of natural and genuine products are values that have characterized the Bella Italia brand for a very long time: for more than 20 years, Bella Italia's complete line of traditional Italian products has served as ambassadors of the Italian food in the world. The "Regionali Bella Italia" prod- ucts find their roots in the most ancient recipes and culinary traditions. This line has been developed with one of the most important associations of the Italian cuisine: the University of the Mediterranean Cuisine, and its president, Chef Sergio Corbino, honorary member of the Italian Cuisine Academy. The cre- ation of this new line has been deter- mined by a historic research on deep scale – to trace the authentic culinary tra- ditions of Italy. In this way, Bella Italia, together with the University of Mediterranean cuisine, has designed the "Italian map of the regional culinary tradition" by recon- structing, through history, those shapes that represented the beginning of the tra- dition and the culinary arts for each region of Italy. The production of these particular shapes has requested for each, collabo- ration with local "maestri pastai," who still work following ancient traditions of using natural and local ingredients to create pasta through artisan and handmade work with bronze die and a slow-drying process to preserve the pasta quality. Currently, the Bella Italia line of Regionali Bella Italia includes shapes as the Cicatelli Molisani, La Fileja Calabrese, La Busiata Trapanese and many others. The research has even gone further, trying to get to the very first recipes that were put together in order to season these "gems of the Italian food," managing to trace a real "Map of the ancient regional tastes." Natural recipes and local ingredients are explained in detail to provide today's cooks with the authentic taste of how the homemakers used to prepare them, and they are validated in their historic roots by the University of the Mediterranean Cuisine. In other words, secular tradition, love for the land, discovery of ancient tastes, respect for nature and artisanship of the products: this is what Bella Italia Regionali is about. Visit www.bellaitaliaproducts.com and www.agritalia.com. BUSHA BROWNE'S JERK SEASONINGS CREATE AUTHENTIC JAMAICAN TASTE Busha Browne is most famous for an all- purpose jerk seasoning rub made from a selection of crushed herbs and spices, comprised predominantly of escellion (spring onion), Scotch bonnet peppers and pimento (allspice) berries. Jerk is the authentic Jamaican method of cooking. The term refers to a method of grilling meats using a com- bination of highly spiced seasonings with cooking over a pimento wood fire. The process is a slow and savory one that traps all the spice and juices inside the meat, resulting in an aromatic smoked flavor. There are three widely accepted methods of jerking in Jamaica and around the world. These include jerk pit grilling, the oldest and most respected method and still considered by many as the only way to jerk. The seasoned meat is placed on top of rows of pimento wood over an open fire, then covered with pimento leaves and a sheet of zinc before being left to cook long and slow. The second method is the pan jerk. The method usually involves cooking on a cut drum pan barbecue over a coal fire. The finished product is wrapped in foil and is a favorite after-party food across Jamaica. Oven-baked jerk is the newest method and is currently taking hold in North America. For this method, you simply season your favorite meats with Busha Browne's Authentic Jamaican Jerk Seasoning, add some cooking oil, and bake at 350 degrees F until done. Busha Browne's Authentic Jamaican Jerk Seasoning is the traditional hot and spicy seasoning paste especially com- pounded for the jerking of meat, fish, vegetables or tofu. Used prudently prior to cooking, this seasoning will provide the most pungent flavor and an absolute- ly irresistible aroma. Busha Browne's Smokey Jerk BBQ Sauce contains all the natural goodness of Busha Browne's Authentic Jerk Seasoning as its base and adds the natu- ral smoky flavor of the traditional jerk pit. It is the perfect addition to your bar- becue artillery. Busha Browne's Honey Jerk BBQ Sauce is rich and flavorful, with an inspired blend of traditional spices. The combination of pure Jamaican honey with Busha Browne's spicy jerk season- ing results in the perfect blend of sweet and spicy. With a kiss of cinnamon for intrigue, this sauce will have your taste buds buzzing. Busha Brown's: Fresh Ingredients, Artisan Quality, Jamaican Tradition Preserved. For more information, visit www.bushabrowne.com.

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