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GOURMET NEWS AUGUST 2014 www.gourmetnews.com Supplier Business SUPPLIER BUSINESS 1 1 BRIEFS Hillshire Brands Withdraws from Pending Merger with Pinnacle Foods The Hillshire Brands Company's board of directors unanimously determined to withdraw its recommendation of the company's pending acquisition of Pinnacle Foods Inc. In light of the recent unilaterally-binding proposal from Tyson Foods, Inc. to acquire Hillshire Brands, the Hillshire Brands board in good faith determined that it would be inconsistent with their duties as directors of Hillshire Brands to fail to withdraw its recommendation of the Pinnacle Foods acquisition. The Hillshire Brands Company is a leader in branded, convenient foods. The company generated approximately $4 billion in annual sales in fiscal 2013. Hillshire Brands' portfolio includes iconic brands such as Jimmy Dean, Ball Park, Hillshire Farm, State Fair, Sara Lee frozen bakery and Chef Pierre pies, as well as artisanal brands Aidells, Gallo Salame and Golden Island premium jerky. Big Time Tea Receives Non-GMO Project Verification Big Time Tea recently announced that it has received Non-GMO Project Verification for Little Me Tea, the company's first-to-market, no sugar added, certified organic tea and juice boxes created specifically for children. Little Me Tea® is caffeine-free tea sweetened only with fruits and veggies and boasting the lowest sugar content of any kids' drink on the market "We are delighted to be an industry leader providing trustworthy and responsibly-produced ingredients in Little Me Tea," said company founder, Melinda Hicks. "We have always believed in creating healthier drink options for children, and this latest Non-GMO Project Verification is another way for consumers to know we want what is best for their kids." Little Me Tea is available at select Whole Foods Markets and independents throughout the United States. For more information, visit the company online at www.littlemetea.com. Ferris Coffee & Nut Company Acquires JP's Coffee Building on its reputation as one of Michigan's leading coffee roasters and nut distributors, Ferris Coffee & Nut Company recently announced that it has acquired Holland, Mich.-based JP's Coffee. The move bolsters Ferris Coffee's increasing commitment to high-end beverages while providing JP's with new potential markets and additional resources for future growth. Ferris Coffee & Nut Company has been roasting coffee and gourmet nuts since 1924. Celebrating 90 years of business, Ferris has recently renovated its facility and upgraded its roasting operations to better serve customers. However, the company remains true to its original value to passionately seek out and provide the finest coffees and nuts from around the world, while giving back to the communities the company serves. For more information, visit the company online at www.ferriscoffee.com. BY LORRIE BAUMANN Robert Rothschild Farm celebrated its 30th anniversary at the Summer Fancy Food Show with a cake, as well as with the introduction of a new certified organic product line. "We are extremely excited to launch our new organic product line," said Jim Gordon, President and CEO of Robert Rothschild Farm. "During our extensive research, we deter- mined that great-tasting organic sauces are challenging to find. Con- sumers are seeking healthy choices, and we felt compelled to create out- standing sauces with on-trend fla- vors. Our sauces are an easy way to add distinct flavor to organic pro- teins or vegetables." The Robert Rothschild Farm prod- uct line now includes several new or- ganic sauces, including Blueberry Balsamic Sauce, Citrus Chardonnay Sauce, Pineapple Habanero BBQ Sauce, Sriracha Teriyaki Sauce, Whiskey Pepper Cream Sauce and White Wine Creole Sauce. In Robert Rothschild Farm's Blue- berry Balsamic Sauce, sweet blueber- ries are complemented by balsamic vinegar with flavorful notes from shallots, basil and black pepper. The organic Citrus Chardonnay Sauce pairs fennel with the sweetness of honey and bursts of flavor from oranges and chardonnay. The popular Roasted Pineap- ple & Habanero Dip inspired the com- pany's organic Pineapple Habanero BBQ Sauce. Sweet pineapples, honey, spicy ha- banero peppers and ginger make this sweet and spicy barbecue sauce. Classic teriyaki sauce with sriracha and a hint of orange are blended to create the com- pany's new organic Sriracha Teriyaki Sauce. The company's organic Whiskey Pepper Cream Sauce has a medley of fla- vors, including Dijon mustard, rich cream, garlic and black pepper – all ac- cented by a touch of whiskey and white miso to create a creamy sauce with a kick of heat. Finally, the organic White Wine Creole Sauce is started with a spicy tomato base, adding a splash of white wine to the classic trinity of celery, bell peppers, and onions to create a Southern- inspired sauce. All of Robert Rothschild Farm's new sauces are packaged in bottles that resem- ble old-timey milk bottles for a retro look that underscores the tradition behind them. Chef Steve Constantine showcased the company's new Citrus Chardonnay Sauce during the Summer Fancy Food Show by incorporating it into a citrus slaw that he used to top shrimp tacos. The tacos were served to an eager crowd at the Robert Rothschild Farm booth. Robert Rothschild Farm is also reintro- ducing its Raspberry Thunder Sauce, back by popular demand. "Our consumers con- tinually asked if we could make the Rasp- berry Thunder Sauce," said Jim Gordon. "We listened to our consumers and are re- launching the spicy hot sauce with a new look but the same great taste." GN Robert Rothschild Farm Celebrates 30th Anniversary at Summer Fancy Food Local New York City park-goers and out- of-town visitors alike have something sweet to celebrate this summer. Talenti ® Gelato & Sorbetto, a top-selling packaged gelato brand, recently opened its first ever pop-up store in Bryant Park. From June 18 through October 15, the Talenti Pop-Up will be sell- ing Talenti gelato by the scoop and Talenti Gelato Pops – delicious gelato dipped in rich, dark chocolate – to park guests. "From our roots as a single, small gela- teria twelve years ago, Talenti has grown into the most successful gelato brand worldwide," said Talenti Chairman, Dean Phillips. "We're thrilled to 'pop-up' this summer in one of the most celebrated parks in New York City and share Talenti love with our fans." The Talenti Pop-Up, located on 40th Street between Fifth and Sixth Avenues, will be open daily from 11:30 a.m. to 8 p.m. The shop will be rotating its flavor offerings throughout the summer. From sea salt caramel to black raspberry chocolate chip to Mediterranean mint pops, nothing says summertime like indulging in frozen desserts and relaxing in the sunshine. Talenti offers a uniquely rich experience, using only the finest, carefully sourced in- gredients. Not only is Talenti delicious, but with about 30 percent less fat than regular ice cream, it is also a healthier alternative. Consumers can find Talenti's packaged gelatos and sorbettos at major retailers na- tionwide at a suggested retail price of $4.99-$5.99. Founded in 2003 as a small gelateria, Talenti has since grown into the world's best-selling packaged gelato and third best- selling premium ice cream brand in the United States. Talenti is committed to the tradition of handcrafting gelato and sor- betto with care and artisanship, offering a unique experience. The company uses only the finest, carefully sourced ingredients, in- cluding Belgian Chocolate, fresh whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philip- pines and real Argentine dulce de leche. For a full list of Talenti products and to find retail locations that sell Talenti, visit www.talentigelato.com. To keep up with Talenti news, visit the company on Face- book or follow it on Twitter. GN Talenti Gelato & Sorbetto Celebrates Summer with Pop-Up Store in New York City's Bryant Park

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