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GOURMET NEWS MARCH 2014 www.gourmetnews.com WFF SHOW WRAP-UP 1 7 Brownie Crunch Enjoys Unprecedented Success at Winter Fancy Food Show The 2014 Winter Fancy Food Show was the busiest for Crunch since the company first entered the marketplace. Buyers were looking for new items to differentiate themselves from their competition, and Seth Greenberg's Authentic Brownie Crunch, a unique and new prod- uct in the snack aisle, enjoyed the distinction of being the Cadil- lac of the Brownie Revolution! Brownie Crunch's line of Southwest flavors has gained traction as people begin to ap- preciate the products' unique flavor and concept. More buyers stopped at the Crunch booth than ever before, and many returned again to enjoy pairings of Southwest Crunch with wines and bour- bons. In addition, the response to the company's new shipper program was tremendous, and interest in Brownie Crunch from international buyers added many more countries to the company's export sales. Made in the USA, 100 per- cent all-natural, and kosher, Brownie Crunch is only 120 calories per 1-ounce serving. Brownie Crunch is available in eight flavors. Learn more at www.browniecrunch.com. Brownie Crunch: "It's the brownie reinvented!" Wicked Jack's Tavern True Jamaican Rum Cakes from Aroma Ridge Are Full of Jamaican Tradition Rum lovers and cake lovers alike will fall for the exquisite, rich, full taste of Wicked Jack's Tavern True Jamaican Rum Cakes. Care- fully crafted recipes derived from generations of Jamaican tradition have produced a rum cake so fla- vorful and so powerful that it has quickly gained a reputation as the best-tasting rum cake available anywhere. Moist, buttery texture and a rum-soaked glaze add delicious detail that makes all other rum cakes walk the plank. Wicked Jack's Tavern True Jamaican Rum Cakes are baked in five distinct and unforgettable flavors, including Red Velvet Rum, Chocolate Rum, Caramel Rum, Rum Raisin and traditional Butter Rum. Each fla- vor has its own unique taste characteristics, but all feature the un- matched flavor of true Jamaican Rum. Wicked Jack's Tavern True Jamaican Rum Cakes are available in 4-ounce, 20-ounce and 33-ounce sizes. The company also offers a line of hand- roasted coffees. For more information, call 770.421.9600 or 800.JAVA.123. You can also find out more about the company at www.wicked- jackstavern.com. Vermont Creamery Introduces Fresh Goat Cheese Crumbles Vermont Creamery introduced Fresh Goat Cheese Crumbles at the Winter Fancy Food Show, a goat cheese made with the company's award winning chèvre, blended with the highest qual- ity herbs and dried fruit. The new Crumbles, which are available in four seasonally in- spired varieties—classic, apri- cot & thyme, cranberry & tarragon and tomato & basil—are currently available in retail stores. Unlike most other crumbled goat cheeses on the market, Vermont Cream- ery's Crumbles do not use any mold in- hibitors or anti-caking agents. The fresh goat cheese is crumbled by hand and mixed with carefully selected dried fruit and fresh herbs. Naturally high in protein and calcium, each serving of the goat cheese crumbles contains fewer than 100 calories, adding flavor and nutrition to salads and other dishes. Incredibly versatile, the crumbles can be used in pasta dishes, pizzas, tossed with vegeta- bles or as a great addition to meat dishes. The new Fresh Goat Cheese Crumbles are available in 4-ounce containers at an SRP of $5.99. For more information, visit www.vermontcreamery.com. Woolwich Dairy Debuts Wholesome Goat Fresh Chèvre Line Woolwich Dairy of Orangeville, Ontario and Lancaster, Wis. recently debuted its "Whole- some Goat" Fresh Chèvre line at the Winter Fancy Food Show. Lower in sodium and fat and free of fillers or preservatives, Fresh Chèvre comes in two dreamy flavors: Plain 'N' Simple and Big Kick Herb & Garlic (an American Cheese Society award-winner). Each Fresh Chèvre starts with a base of Woolwich Dairy's ultra-fresh goat's milk, blended to a deliciously light, soft and spreadable consistency. A healthier, creamier alternative to cream cheese, use Fresh Chèvre as a dip or spread, mix it into dressings and sauces, or toss it with hot pasta. The cheese melts beautifully in omelets and casseroles and can be used as a topping for pizza, flatbread or more. Whimsically illustrated package graph- ics compliment the playful product names. The 8-ounce recyclable tub has a sug- gested retail price of $5.99. For U.S. sales information, contact Ruth Flore, Marketing Manager for Woolwich Dairy brand by phone at 800.326.5620, or email her at rflore@norseland.com. For ad- ditional product information and recipes, visit www.woolwichdairy.com. Emmi Roth USA Showcases 10 New Products at Winter Fancy Food Show Emmi Roth USA recently showcased 10 new products at the Winter Fancy Food Show. The Emmi Roth team served samples of award-winning cheeses from the Roth ® and Emmi of Switzerland product lines, along with a host of innovative new products. New products introduced by Emmi Roth USA included Roth 3 Chile Pep- per Gouda, delivering the heat con- sumers crave with the addition of chipotle, habanero and jalapeño peppers, Roth Chipotle Havarti, featuring smoky and spicy flavors perfectly balanced in a bold yet creamy Havarti, Roth Flavored Raclettes, a traditional Alpine-style melting cheese crafted from the freshest Wiscon- sin milk, Roth 6th Pan Ready Pouches, perfectly portioned pouches that fit directly into foodservice 6th pans, Emmi Le Gruyère AOP Fondue from Switzerland, a versatile ready- to-serve blend containing more than 25 percent of the award-winning Le Gruyère AOP, and the Emmi Fondue Party Helmet, a buzz-worthy football hel- met-shaped fondue set that heats fondue in less than 15 minutes. For additional information on Emmi Roth USA, visit www.emmirothusa.com. De Cecco Offers Authentic Italian Pastas, Sauces and Olive Oil De Cecco, made in the mountains of Italy, uses only the heart of durum wheat to produce the highest quality, premium semolina. It is then mixed with cool, natural wa- ters from De Cecco's own moun- tain spring, drawing the semolina dough through bronze dies and drying the pasta very slowly at a low temperature. Pasta can be enjoyed as part of the Mediterranean diet, which has proven health benefits and includes food people really enjoy such as fruits, vegetables, whole grains and pasta. It's an eating plan that not only individuals, but entire families can stick with. Over the years De Cecco has been the recipient of numerous awards and accolades, and was re- cently inducted to the Italian Trade Commission's Hall of Fame. Founded in 1886 by the De Cecco brothers in the Abruzzo region of central Italy, today De Cecco ex- ports to more than 87 countries and is the world's third largest manufac- turer of pasta. Their product line includes premium pasta, sauces, and its own brand of olive oil, among other related fine foods. Visit www.dececcousa.com for a wide se- lection of recipes and product information. Pata Negra Brings Spanish Chorizo Production to the United States Pata Negra LLC, a specialty sausage maker based in Spain, re- cently opened its first United States plant in upstate New York. The sausage makers produce Imperial, a line of truly authentic, dry-cured sausage varieties that in- cludes Imperial Chorizo Hot, Imperial Chorizo Mild, Impe- rial Chorizo Blanco and Imperial Fuet. These varieties are new to the charcuterie and specialty food market in the United States and were recently sampled at the Winter Fancy Food Show. The Imperial products are available for purchase from Pata Negra via a variety of channels, including whole- sale distribution, foodser- vice and Internet retail. To learn more about Pata Negra, visit www.imperialchorizo.com. HITO: The Premium Extra Virgin Olive Oil from Uruguay At this year's Winter Fancy Food Show, HITO presented its two exclusive extra vir- gin olive oil products: "3," an experience of delicate fruitiness, marked with almond nut scents and leafy notes, and "5," an olive oil of medium fruitiness with a strong presence of green leaves. HITO is different because of its aromas and flavors, derived from its Colonia, Uruguay terroir. Groves of all the family or- chards producing HITO are located at lat- itude 34° S and have soils marked by their fertility, alternating cliffs and stone areas rich in minerals with lavish river silts. Colo- nia, additionally, has a moderate climate that makes the behavior of the oils unique. Products of the orchards that make up HITO have been recog- nized throughout the years with numerous international awards such as the Gold Prestige at Olivinus in years 2013, 2011 and 2008, Gran Olivo de Oro at Cuyoliva in 2013, Gold Prestige at Terraolivo in 2013 and Sil- ver Medal at the Los Angeles Extra Virgin Olive Oil Competition 2013, among others. For more information visit www.hito.uy.

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