Oser Communications Group

Gourmet News Special Issue SFF 2014

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JUNE 2014 n SPECIAL SHOW ISSUE Continued on Page 138 By Jason Topolewski, National Sales Manager, Acetificio Marcello de Nigris When we launched our new Villa Grimelli Collection, a variety of 17 as- sorted Italian Gastronomic specialties, we were very confident in the quality and assortment of products we created and eager to see our customers' reaction. I am happy to say that just a few short months into the Villa Grimelli Collection in High Demand Continued on Page 150 Garlic, rosemary, bay, dill, oregano, cilantro, parsley, basil, nutmeg and cardamom – your spice rack has been changed forever! Star Kay White Inc., introduces its completely new, groundbreaking line of all-natural Pure Culi- nary Extracts to the public. Defeat the lack of flavor in dried herbs, and the expense and fast- wilting nature of fresh herbs. Derived from pure essential oils, these all-natural extracts enable cooks to attain full, Star Kay White Unveils New Culinary Extract Line Continued on Page 154 An interview with Adrian Cester, CEO, Celebrate Health, Food with Heart. GN: Can you tell us why you created Celebrate Health? AC: Our mission is to be the most transparent health food brand in the world. All of our products are gluten-free, non- dairy, nut-free, allergen-free and low-sugar. Over 70 million Celebrate Health Provides Healthy, Delicious Options for Consumers Continued on Page 138 Salty Wahine Gourmet Hawaiian Salts is a Kauai Made company that special- izes in Hawaiian Sea Salts, seasonings and Hawaiian grown cane sugar using fruit infusions such as guava, mango, passion fruit, lychee, coconut and pineapple. The company's products look as great as they taste. Laura Cristobal Andersland created this company in June 2008 as a family-run business. Her emphasis is on eating Salty Wahine Gourmet Hawaiian Salts Make Eating Healthy Fun Continued on Page 148 In 2013, Kadino I.G., popular manufac- turers of its "World Wide Bakery" flours, opened up a new mill with a total capacity of 4,500 tons, and along with the produc- tion plant and silos, comprises a total of 3,000 square miles. This new facility, along with 17 years of technical, ecologi- cal and culinary innovation, has become the first mill-baking industry in the world to start up handmade production of Kadino I.G. Introduces Unique Frozen Products for 2014 Continued on Page 138 By Karan A. Chanana, Chairman and Chief Executive Officer AMIRA's endeavour is to build relation- ships that bond people and cultures across the world through the common language of food. That is, we look to harness the power of 'Food Connect'. As the world shrinks, and becomes something of a village, A Message from AMIRA's Chairman Continued on Page 160 An interview with Bruce Leeson, Founder, The Ginger People ® . GN: How did The Ginger People story begin? BL: In 1984, Abbie and I were both in the nut business. I was approached to introduce candied ginger from my native Australia to manufacturers in the United States. At that time, The Ginger People Celebrates 30 Years Continued on Page 160 An interview with Jim Gordon, Pres- ident and CEO, Robert Rothschild Farm. GN: How long has Robert Rothschild Farm been in business? JG: We are celebrating our 30th anniversary this year. Bob and Sara Rothschild launched their business at the Summer Robert Rothschild Farm Introduces New Line of Products at Show Continued on Page 160 Vanilla is becoming the next super food spice (food). Aside from its tra- ditional uses, modern science reveals that there is more to vanilla than great taste. Continuing studies support the concept that vanilla may have health benefits from its natural phenolic compounds. These unique attributes along with its one-of-a-kind flavor elevate vanilla to be unmatched and in- dispensable. Vanilla: The Next Super Spice G OURMET N EWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ®

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