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GOURMET NEWS GOURMET NEWS n JUNE 2014 n www.gourmetnews.com 5 9 Belgium's 'Untamed Delicacy' Premiers at the Fancy Food Show Belgian chocolatier Duc d'O, the largest pro- ducer of flaked chocolate truffles in the world, is ready to conquer America. In coop- eration with International Foods Associates (IFA), the brand Duc d'O will launch in the U.S. market during the Fancy Food Show (Booth #1772). In March 2014, Duc d'O and IFA signed an exclusive sales and marketing agreement for the U.S. domestic market. The premium chocolate market segment is growing signif- icantly in the U.S., making the cooperation between IFA and Duc d'O a strong move for both parties. Duc d'O unique positioning centered around craftsmanship and authen- ticity will attract American consumers look- ing for a premium chocolate experience. About the company Duc d'O Duc d'O Group, situated near Antwerp, Belgium, is an internationally oriented, pre- mium quality producer and marketer of consumer chocolate products. The Duc d'O brand targets chocolate lovers worldwide and is currently distributed in over 60 coun- tries, with a strong presence in Asia (Russia, Korea, Hong Kong and Singapore) and in Europe (Belgium, Germany, U.K., France and Scandinavia). The Duc d'O assortment is built around pre- mium quality flaked truffles, pralines, mini pralines and liquor pralines. Check out www.ducdo.com, or the company's Facebook page (www.facebook.com/ducdo- chocolate) for more information. About the Duc d'O Brand Duc d'O uses the uniqueness of each truffle and the contrast essential to flaked choco- late truffles as a starting point for brand strategy and brand communication. This is communicated in the positioning Duc d'O calls 'Untamed Delicacy': On the outside truffles are hard and wild with rough flakes and have an amorphous look, making no two truffles the same; while on the inside there is a soft, creamy and delicate filling that is particularly airy thanks to Duc d'O's unique recipe. The 'Untamed Delicacy' concept is also fea- tured in Duc d'O products' striking vintage look and authentic packaging, ideal for the premium sector of chocolate delicacies and truffles, and perfect for indulgence and as gifts. For more information, contact Erik de Troyer (International Sales Manager Duc d'O) at erik.detroyer@chocolates.be or 0032-473-88-75-22, or stop by booth #1772. Nocciolata Italian Organic Hazelnut Spread Goes Nuts in the U.S. Market Are people in the U.S. going "nuts" for Noc- ciolata? Apparently they are. "Nocciolata is much better than other hazelnut spreads and it's organic" is the typical response from con- sumers trying Nocciolata for the first time. Time Magazine recently defined Noccio- lata as the No. 1 organic chocolate hazelnut spread for taste and nutritional value. Rigoni di Asiago believes the key to this delicious artisanal product starts with qual- ity. In fact Nocciolata is made only with the highest quality organic and Non-GMO in- gredients (sugar, hazelnut paste, sunflower oil, skim milk powder, cocoa powder, cocoa butter, soy lecithin, natural vanilla flavoring) farmed without polluting the en- vironment and with minimal Co 2 emis- sions. It is produced by working all ingredients slowly and carefully. In particular, cocoa from the West Indies, Italian Hazelnuts (low-fat) from Lazio region and Vanilla Madagascar are the three main ingredients and with the addition of cocoa butter it becomes even creamier. Nocciolata contains only natural fats, with no palm oils, no hydrogenated fats or artificial flavors. It is gluten-free. Founded in 1923, Rigoni di Asiago is lo- cated on the Asiago plateau, Veneto region (approx. 90 miles north of Venice) and is the leader in the organic honey and organic fruit- spread market in Italy (Mielbio Organic Honey and Fiordifrutta Organic Fruit spreads). The plateau is an area surrounded by nature where the Rigoni's family has al- ways lived and worked. "Our company," said Andrea Rigoni, cur- rent CEO and General Manager, "is still where it was founded on the Asi- ago Plateau and for us it is an ethi- cal choice to stay where we were born and raised and where our grandmother Elisa began the bee- keeping operations before the First World War." Since then, Rigoni di Asiago has become successfully known everywhere in Italy and now in Europe. New facilities, farms, re- search and development and ex- pertise are the only recipe for its success that provides great quality, organic products and it is driven by a great love for nature. "Organic products," said Andrea Rigoni, "are not only healthier but also tastier. Choosing organic products means to preserve natural resources over time for ourselves and for future genera- tions." Through the guide of Miami-based Rigoni di Asiago USA, American subsidiary of Rigoni di Asiago, Nocciolata is becoming a nationally known brand. "There is still a lot to do but we are going in the right direction" said Alberto Carli, President of the U.S. com- pany. In fact, Nocciolata is gaining fast placements throughout the United States. Nocciolata also won the silver statuette at the 2010 sofi award competition, re- sulting in "best of the best" in its category, and since then it is more and more appreciated and recog- nized by the American consumers. Nocciolata is available in the classic 9.52- ounce jars, in the new foodservice size 11- pound pail and "grab and go" pouches. To learn more about Nocciolata, follow the squirrel at booth #3050. For more information, visit www.nocciolatausa.com, follow @NocciolataUSA, go to www.rigonidi asiago-usa.com, follow @Rigonidi AsiagoUSA or call 305-470-7583. Les Trois Petits Cochons Launches 3 New Products, Online Marketplace & Named Finalist for 2014 sofi Award Les Trois Petits Cochons has added three new products to its line of artisanal pâté, charcuterie and other French specialties. The 7-ounce terrine of Pork Rillettes is a slow cooked confit-style spread that's antibiotic and hormone-free. The 5.5-ounce single slice Mousse Aux Poivrons is a chicken liver mousse with roasted red peppers. This new mousse is pork-free and antibiotic and hor- mone-free. In addition, Pork Rillettes will also be available in a glass jar. Tasteful gourmet gifts with an authentic French flair are just a click away with the launch of Les Trois Petits Cochons' new on- line marketplace. The company has part- nered with trusted and secure provider iGourmet.com to provide an online market- place for gift baskets of its award-winning pâté and charcuterie. Les Trois Petits Cochons' Bloc de Foie Gras de Canard has been named a Finalist for Outstanding Meat, Pâté or Seafood in the Specialty Food Association's 2014 sofi™ Award competition. The Bloc de Foie Gras de Canard was one of 109 Finalists selected by a national panel of specialty food professionals from 2,025 entries across 30 Award categories rang- ing from Outstanding Appetizer to Outstanding Vinegar. Winners will be announced by noted chef Do- minique Ansel at a red-carpet ceremony at the Summer www.fancyfoodshows.com. Les Trois Petits Cochons has been produc- ing award winning, all-natural pâté and char- cuterie for over 38 years by crafting small handcrafted batches using high-quality in- gredients. Recognized for its excellence as a leader in the specialty food business, an in- dustry it helped to create, Les Trois Petits Cochons began as a small charcuterie in Green- wich Village, N.Y. in 1975. Today it leads the pâté and charcuterie industry, offer- ing a complete line of all- natural pâtés, terrines, mousses, cornichons, petits toasts, mustards, saucissons, sausages, smoked meats and other French specialties. For more information, contact Les Trois Pe- tits Cochons at 800 LES PATES, email info@3pigs.com or visit www.3pigs.com. Stop by booth #837 at the Summer Fancy Food Show. What is 'Direct Trade' Tea? Rishi Tea is a direct trade importer. So what exactly does that mean? And why is it im- portant? It means you'll always know where the company's teas and herbs come from. You'll also get to learn about the people who make them and the places where they're grown. You are essentially participating in a local economy that directly benefits genera- tions of talented tea producers. Direct trade creates transparency; it cuts out intermedi- aries that can prevent the full story and iden- tity of teas from being told. Since its founding in 1997, Rishi Tea has always been a direct importer of specialty teas, herbs and spices. The company is a hands-on, personally engaged partner with farmers around the world. Rishi travels year-round to seek out and develop next generation teas. And as a leader in organics, Rishi is also the largest branded importer and manufacturers of certified organic tea in the U.S. market. In developing its Novel Knit Tea Bags, Rishi knew it had to deliver the same expe- rience in a cup that its customers have come to know from the company's di- rect trade loose leaf teas. How else could Rishi honor the craftsmanship of the artisan tea farmers it has nurtured relationships with for over a decade? Finally, it found a tea bag material that could deliver a cup of tea every bit as rich, flavorful, aromatic and full-bodied as that produced by loose leaf tea. The key is in the bag's novel knit mesh, which is in- spired by the clay sasame strainer found on Japanese kyusu teapots. For centuries, Japanese teaware arti- sans have known ex- actly how fine to make the mesh on their teapots for the perfect extraction. Finally, modern tea bag technol- ogy has caught up. Taste the difference and experience the Evolution of the Tea Bag at booth #4357. For more information, stop by booth #4357, visit www.rishi-tea.com or call 866-747-4483.

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