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GOURMET NEWS MAY 2014 www.gourmetnews.com CONFECTIONS 1 7 MarDona Balsamic Condimenti: A Perfect Dessert over Fruit or Ice Cream MarDona Specialty Foods, Ltd. has be- come known for its exotic White Truffle Olive Oil, a blend of imported pure Italian olive oil infused with white truffle essence sourced from the Pied- mont region in Italy. This truffle in- fused olive oil continues to be used by many chefs in fine restaurants as the ingredient that inspires their fine dining dishes. Although delicious on its own, the team at MarDona Specialty Foods felt it needed a companion to com- pliment your taste buds and your imagina- tion. So they've paired it! MarDona is proud to add to its fine product line a naturally sweet, aged Bal- samic Condimenti, imported from Mod- ena, Italy. This balsamic is aged approximately 12 years, giving it its natural sweetness. It works well in practically any dish. It is perfect for dipping, for marinat- ing meats and poultry, for drizzling over sliced mozzarella and tomatoes, for com- plimenting warm vegetables, or even as a dessert over fresh strawberries or vanilla ice cream. And of course, it works per- fectly on salads, too. Speaking of salads, take these two great products from MarDona, and blend them together for a delicious white truf- fle balsamic vinaigrette— so incredibly tasty. MarDona Specialty Foods is proud to present this combina- tion for your enjoyment. Please call 855.OIL.SPRAY, or visit www.truffleoil- sandmore.com for more information. Sweeten Your Special Event with the Jelly Belly Party Collection Candy buffets, favors and gifts just got easier and more convenient with the intro- duction of Jelly Belly Party Collection, a 21 bag selection of favorite Jelly Belly jelly beans and iridescent Jewel Collection jelly beans packed in single flavors/colors and select mixes. Retailers can create a one-stop decorat- ing center with the Jelly Belly Party Collec- tion, developed specifically for shoppers planning weddings, showers (bridal or baby), birthday parties, sports team par- ties and seasonal celebrations. The new "bulk-in-a-bag" concept of the Jelly Belly Party Collection allows shoppers to add a sweet splash of color in theme with their celebrations. Looking for ways to boost special occa- sion sales? Be sure and check out at the new Jelly Belly Party Collection. Chocolatier Lindt Increasing Production Capacity, Expanding U.S. Facility Premium chocolatier Lindt & Sprungli recently announced a multi-million dol- lar expansion plan for manufacturing at the company's Lindt USA headquarters in Stratham, N.H. The expansion, which is ex- pected to begin this spring and roll out over the next several years, is the second major expansion for Lindt USA in the last decade. Upon completion of the total expansion ef- forts, the campus is expected to have more than one million-square feet of space for production, storage and dis- tribution, allowing Lindt to continue to produce premium chocolate products from bean to finished product at an in- creased capacity. The facility in Stratham, N.H. is one of eight Lindt & Sprungli manufacturing sites in the world, and the only Lindt fa- cility in North America. Construction will begin at Lindt USA with a 108,000- square foot addition, nearly doubling the size of the campus' main building. The new manufacturing building will house additional premium chocolate produc- tion lines to meet company growth. Founded in 1845, Lindt & Sprungli is a global leader in the premium choco- late category, offering high-quality prod- ucts in more than 120 countries. Lindt & Sprungli operates eight production facil- ities in Europe and the United States and employs more than 8,000 world- wide. Lindt USA operates more than 50 retail stores in the United States and maintains wide distribution through ex- tensive retail and wholesale channels. For more information, visit www.lindt.com.