Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2014 n GOURMET NEWS 1 6 0 in a traditional handmade style. Its personal sized pizzas are made with no artificial in- gredients or preservatives and are excellent sources of calcium, vitamin A and iron. Bonavita All-Natural Gluten-Free Pizzas are available in three savory varieties: Cheese, Pepperoni and Pesto Basil. An abundance of mozzarella cheese tops a rich tomato sauce perfectly seasoned with basil, oregano and garlic on its Bonavita All- Natural Gluten-Free Cheese Pizza. Your cheese-loving shoppers will be stocking up on this pizza. Plenty of spicy pepperoni slices and mozzarella cheese over a robust tomato sauce with paprika, garlic, basil and oregano on its Bonavita All-Natural Gluten- Free Pepperoni Pizza will satisfy the pizza craving for everyone – especially those liv- ing a gluten-free lifestyle. The Bonavita Gluten-Free All-Natural Pesto Basil Pizza offers a celebration of taste with mozzarella and parmesan cheeses, basil, garlic and spices. This palate-pleasing pizza is a departure from standard pizzas and will become a favorite buy with your shoppers. As a wholesome and delectable alternative to regular pizza, Bonavita's All-Natural Gluten-Free Pizzas will excite your cus- tomers with terrific gluten-free taste. You'll be impressed with the sales. Stop by KeHE's booth #2056 to get more in- formation and try a sample for yourself. Bonavita (Cont'd. from p. 1) The fruit (bean) of vanilla plants, a climbing orchid, is a source of a large array of vanilla products, which are used exten- sively in foods, cosmetics and personal care products. The vanilla species used in com- merce consist of vanilla planifolia and vanilla tahitensis. Since its discovery in Mexico and introduction by the Spanish Conquistadores around 400 years ago, the use of vanilla beans and vanilla products has grown steadily. Vanilla products have become the world's most used and impor- tant flavor. Accordingly, vanilla cultivation in warm-zone regions has grown steadily and encompasses countries such as Mexico, Madagascar, Uganda, Indonesia, Papua New Guinea and India. Bakto Flavors is dedicated to the promo- tion of vanilla products, including vanilla beans, vanilla extracts, various vanilla-sug- ars, ground vanilla beans and many more healthy vanilla-based options. Vanilla products find extensive use in the new emerging trend of culinology. As impor- tantly, vanilla is known to carry significant health benefits, arising principally from abundant phenolics compounds in vanilla beans. Phenolics are naturally occurring plant constituents, which function as potent antioxidants and have many health benefits. The antioxidant activity of the 1-fold 100 percent Madagascar vanilla extract exhibits ORAC value (Oxygen Radical Absorbance Capacity) of 7,000 µmole TE/100 mL ex- tract. (ORAC value of vanilla extract is higher than blueberry and three times higher that pomegranate juice). ORAC is a measure of antioxidant activity expressed as ORAC value in micromole equivalent of trolox, a standard antioxidant (TE), per 100g of the food or extract to be tested. ORAC measure- ment is one of the methods scientists and in- dustry use for measuring the potential of antioxidants in foods and food additives. Higher numbers indicate better capacity to neutralize reactive oxygen radicals. Vanilla products might be used as an im- portant source of daily antioxidant intake. Just one teaspoon of Bakto vanilla extract in milk, yogurt, coffee, tea or water provides a considerable portion of the recommended daily intake of antioxidants. Although one uses vanilla products in small portions, at the end of the day it adds up. Natural vanillin, a major component of the vanilla bean, has been shown to exhibit antioxidant properties, antimutagenic properties as well as antifun- gal activity. There is compelling evidence in the scientific literature to back up the biolog- ical activity of vanilla; therefore, the use of vanilla might counteract an emerging threat to public health. Vanilla extract or vanilla beans can be added to all orange vegetable dishes (for ex- ample, sweet potato, butternut squash or cel- ery knob). Even spaghetti and barbecue sauces can be enhanced by adding a piece of vanilla bean, allowing to reduce harsh tastes and minimize use of salt. To learn more about vanilla, come talk to the experts. Visit booth #4766 or www.BaktoFlavors.com for more information. Vanilla (Cont'd. from p. 1) Fancy Food Show 30 years ago. The busi- ness has grown over the years, but still re- mains a small-batch facility to bring the consumer the quality and taste they have come to know from Robert Rothschild Farm. GN: How has the company been impacted over the years? JG: Our roots have been in the specialty food business, but over the years as con- sumer shopping habits have changed, we have expanded our distribution to include specialty grocery stores and club stores. GN: Are you launching new products at the Summer Fancy Food Show? JG: We are very excited to introduce a new line of products. Earlier this year, our manufacturing facility was certified to produce organic products. Not only can we manufacture organic products for our own brand, but we can also private label. This is a perfect example of how we lis- tened to our consumers, who are con- cerned about the products that they eat, and created the top-quality products that they desire. We look forward to leading the specialty food industry by bringing our consumers the finest in organic, open and serve products that they have come to ex- pect from us. GN: What types of organic products are you launching? JG: There are six organic sauces: Blueberry Balsamic Sauce, Citrus Chardonnay Sauce, Pineapple Habanero BBQ Sauce, Sriracha Teriyaki Sauce, Whiskey Pepper Cream Sauce and White Wine Creole Sauce. These sauces are the perfect way for our consumers to add great flavor and variety to their fa- vorite organic protein, without sacrificing quality or their healthy lifestyle. GN: How do the new organic sauces taste? JG: The flavors are exquisite. We have a variety of flavor profiles that range from sweet to savory. When we created the new organic products, we focused on flavor first. The consumer wants a great-tasting sauce using high-quality, non-GMO ingre- dients and our organic products exceed their expectations. GN: Robert Rothschild Farm seems to keep up with the trends. How has social media im- pacted Robert Rothschild Farm? JG: Robert Rothschild Farm started with a Facebook page and now we have grown our social media presence to include our blog, Facebook, Pinterest, Twitter and Instagram. Consumers gain insight into new products, entertaining ideas, recipes and so much more. We have also reached out to the blog- ger community and have had tremendous success in engaging bloggers to talk about our gourmet products. GN: What does the future hold for Robert Rothschild Farm? JG: We will continue to listen to our con- sumers and provide them the products they desire with exceptional taste. The organic product line will continue to expand into other categories. GN: How can our readers find out more about your company? JG: For more information, stop by our Summer Fancy Food Show booth #236 or AmericasMart Showroom #870A, B or call 800-356-8933, email info@robertrothschild.com or visit our website at www.robertrothschild.com. For more information, visit www.robert rothschild.com, call 800-356-8933, email info@robertrothschild.com or stop by booth #236. Robert Rothschild (Cont'd. from p. 1) many Americans had never tasted ginger. It was really a side project until Abbie led the development of a retail line featuring an an- thropomorphic ginger root. We've never slowed down since. GN: Why ginger? BL: Why not? If you think about ingredients that have endured through epochs of food fads and pick ones steeped in wellness tradi- tions, then narrow it down to those with re- ally versatile and vibrant flavor, the list gets short quickly. We use ginger every day, in our morning granola, in our cooking, even on our sore muscles after a good run. GN: You raise a good point – ginger has been around for centuries. Will it continue to grow in the coming years? BL: One might think a spice with such his- tory might be waning in popularity, but quite the opposite is true. Consumer demand is in- creasing for strong, spicy flavors, adventur- ous international cooking and better health through diet. Ginger fits into all these trends, making it a hot addition for manufacturers and retailers across all channels. GN: What sets The Ginger People products apart from others? BL: People, focus and quality. Our family keeps growing with fresh, passionate people in-house and in the field. We maintain a sin- gular focus on creating world-class products with more ginger than any other brand. For us, the quest for quality never stops, whether it means investing more in ginger research, expanding our organic basket or working to- ward Non-GMO Project certification for our entire product suite. GN: Your headquarters are in California, but you source fresh ginger from throughout the world. How do you ensure your quality stan- dards are met? BL: We have developed loyal, long-standing partnerships with both growers and processors who share our beliefs in quality standards. To- gether, we work with world-recognized third party certifiers and auditors to secure our ac- creditations. We complete the circle by con- ducting on-site audits, both personally and with our internal Quality Assurance team. GN: You've traveled extensively searching for the best ginger. Where's your favorite place? BL: We source ginger where it grows best, which means we have visited some of the most breathtaking places in the world. How- ever, we are extremely particular about which sources actually carry the Ginger Peo- ple seal. Our origins include a remote moun- tain region in Fujian province of China (the birthplace of ginger), the interior Amazon in Peru, small family farms in the Harbour re- gions of Fiji, fields near the foot of Mt. Bromo on the island of Java in Indonesia and even Eastern Madagascar where lemurs are known to run about. Our favorite place? The one where we discover our next source. GN: What's the next chapter in The Ginger People story? BL: The Ginger People celebrate 30 years in ginger this year. Our plans to mark the occa- sion are ambitious: bring the brand to 30 new markets, deepen and expand our partnerships with ginger farmers in key regions and broaden our commitment to organic and sus- tainable practices and certification (our line already includes Non-GMO Project, Fair- trade, and USDA and EU Organic certified products). For more information, visit www.ginger people.com, call 800-551-5284, email info@ gingerpeople.com or stop by booth #2863. The Ginger People (Cont'd. from p. 1)

• Cover