Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2014 n GOURMET NEWS N H 2 2 Historic Medicine – New Face Whether it's a colorful five-pack of oint- ments for common ailments like diaper rash and swelling, or a selection of pills for stom- ach disorders, sinus and insomnia, the WHP Be gone™ brand from Washington Homeo- pathic Products (WHP) puts a 21st century face on the popular 18th century medicine. "People love the new packaging," said WHP President and Owner, Joe Lillard. Homeopathic remedies are well known for being safe, effective, natural and affordable. The self-explanatory WHP Be gone line com- plements that formula. "All of these remedies are made the same way they've been for more than two centuries," said Lillard. "We wanted to make them easier for people to use for commonplace symptoms. We were think- ing of busy mothers and young adults when we designed the products." The ease of selection is obvious; WHP Be gone labeling takes out the guesswork. No longer will non-practitioners or retailers need to worry about crossing the line in helping customers. The initial WHP Be gone launch at Ex- poWest 2013 featured five ointments, six combination remedies, Scratch-N-Itch spray and Poison Ivy pills. Twelve more of WHP's popular combination remedies were launched at Expo East 2013 under the WHP Be gone brand and six more were released in 2014. Remaining under Washington Homeo- pathic Products are hundreds of classic sin- gle remedies. Additional best-selling products include kits of the 50 or 100 most common single remedies and travel-size blis- ter packs that contain 12 doses. As with all WHP products, the WHP Be gone line is man- ufactured to rigid standards regulated by the Food and Drug Administration and in strict accordance with the Homeopathic Pharmacopeia of the United States (HPUS.) Washington Homeopathic Products is the nation's oldest full-line manufacturer of homeopathic medicine. It originated in Washington, D.C. in 1873. More than a cen- tury later, the family-owned enterprise was purchased by Joe and Linda Lillard and moved to Berkeley Springs, W.V., a small town with a long history of healing. Growing the company from five employees to become an award-winning manufacturer with more than 30 employees and global sales, earned Joe Lillard the title of West Virginia Small Business Person of the Year for 2009. The business continues to grow as a result of web-based sales, superior product quality and dependable cus- tomer service. The launch of the WHP Be gone label is designed to appeal to the masses. Currently homeopathy claims more than 30 percent of all drug sales in Europe, compared to less than 5 percent in the U.S. Homeopathy is by its nature a "green" product. It uses an efficient manufacturing process requiring minimal natural resources. "Since 1873 we have manufactured medi- cine that should appeal to 21st century sen- sibilities," said Lillard. For more information, visit www.homeo pathyworks.com or www.begone.com, email whpmarketing@homeopathyworks.com or call 800-336-1695. Purity and Balance Mark Paradise Herbs & Essentials Products At Paradise Herbs & Esssentials, the team has spent years developing and perfecting products that retain the true essence and bal- ance of nature in a form that is safe and ef- fective for even the most sensitive of individuals. The company's core philosophy is based on seven standards of excellence: Quality, Purity, Potency, Efficacy, Safety, Sustainability and Value. Paradise's ongoing commitment and innovation for these stan- dards is reflected in everything the company does. Paradise is continually dedicated to sourcing and formulating premium, ultra- pure products that meet the highest standards of excellence. Top selling items include ORAC Energy Protein & Greens, ORAC Energy Greens (in caps, packets and chocolate flavor), Maca Up Protein, Earths Blend One Daily multi- vitamin (with and without iron), as well as a vegan, concentrated, Full Spectrum herb line, including Milk Thistle, Turmeric, Rho- diola and much more. To give an idea of the know-how and ded- ication to purity that goes into each Paradise prod- uct, take a look at ORAC Energy Protein & Greens. Perched at the top of the superfood evolution chain, a single serving of this nutritional powerhouse contains 22 grams of protein along with the antioxidant power of over 24 servings of fruits and vegetables. The antiox- idant activity of this product checks in with an off-the-chart ORAC (Oxygen Radical Ab- sorbance Capacity) score of 40,000. Even more exciting is the fact that ORAC Energy Protein & Greens brings consumers its amazing array of benefits without the use of solvents or pesticides, in a certified organic fusion of pure ingredients. The company's newest items include Slimming Greens, the original ORAC Energy Greens with added weight-loss in- gredients such as Svetol Green Coffee Bean and Garcinia, and Amazing Whey, a grass- fed whey protein with Svetol Green Coffee Bean, a blend of adaptogenic herbs; and Aminogen, a blend of protease digestive en- zymes to help with digestion and absorption. For more information, stop by booth #5427, visit www.paradiseherbs.com, call 714-841-6207 (main) or reach Glen Greenberg at 949-422-1002 (cell). Frontier Soups Provides Family-Friendly Organic Options With many parents of young children seek- ing organic options for their families, Fron- tier Soups is seeing interest in its newest soup, Little Schoolhouse Alphabet Soup, made with colorful organic pasta. According to the Organic Trade Associ- ation (OTA), 81 percent of U.S. families now say they buy organic at least some- times, and the majority of those report they are buying more organic foods than they did a year ago. Nearly half of consumers who buy organic do so because they be- lieve it is healthier for themselves and their children, the OTA study said. "Frontier Soups alphabet soup is de- signed to entice kids to get involved with cooking up some fun along with a nutri- tious meal," said Trisha Anderson, Com- pany Founder. "With so many parents now specifically looking for organic products for their families, we knew we wanted to add this iconic family soup to our lineup," Anderson said. "The organic pasta is 60 percent of the pack- age weight, which appeals to parents, and we hope the playful, multicolored letters and numbers will entice young people to be- come interested in cooking." Also in response to evolving consumer desires, Frontier Soups now has obtained non- GMO certification documents from all of its ingredient suppliers and has begun la- beling its corn as non-GMO in its ingredi- ents lists because corn is a particular concern for shoppers, she said. Frontier Soups offers 34 mixes, 28 gluten free and 12 vegetarian op- tions, to accommodate varying consumer tastes. A selection of stand-alone shippers and other dis- play options are available for both the Hearty Meals™ and Home- made-In-Minutes™ lines. In addi- tion to being non-GMO, the soup mixes have no added salt, preser- vatives, artificial ingredients or MSG, and the company facility has a Level 2 Safe Quality Food Certification. For more information, stop by booth #3212, visit www.FrontierSoups.com or call 800-SOUP (7687). Raising Gluten-Free Awareness in the Foodservice Industry An interview with Vaska Wunsche – Gluten- Free Food Service Manager, Gluten Intoler- ance Group of North America. NH: Tell our readers about your company. What's your line of business? VW: The Gluten Intolerance Group (GIG) is a 40-year-old non-profit organization, bring- ing awareness about Celiac Disease and pro- viding support for individuals leading a gluten-free lifestyle. I am involved primarily with the Gluten-Free Food Service (GFFS) Accreditation Program. GFFS conducts in- depth reviews and audits of a restaurant's standard operating procedures, kitchen lay- out and training practices as it relates to safely offering gluten-free options for their patrons. We utilize third party auditors to en- sure every restaurant follows agreed upon processes and procedures to remove cross- contamination in the preparation of gluten- free meals. Patrons can feel comfortable ordering gluten-free meals at any restaurant certified through GFFS. This is important not only for people with Celiac Disease but also for people with a severe gluten allergy. NH: What was the most significant event or series of events affecting your company in the past year? VW: Gluten-free has enjoyed increased awareness in restaurants and food services. GIG is no longer certifying restaurants through the GFRAP program, and have been busy switching our clients over to the more stringent GFFS program. We re- cently opened up an additional office in Florida to meet the growing de- mands of certification request. With the opening of our office, we hired five new employees, myself included. NH: What are the products you see as being the hottest this year? VW: One of my favorite foods to eat at a fast food restaurant is pizza! So I see gluten-free pizza as being one of the hottest menu items to be introduced on a larger scale for 2014. We already have some wonderful pizzas that are gluten-free but I would like to see more. We currently certify California Pizza Kitchen and Garlic Jim's Gourmet Pizza and are excited to see the success of their pro- grams. It is so exciting to see them offer these delicious options! Another one that I'm hoping to see either this year or next would be the big grocery store chains start- ing to sell freshly baked gluten-free bread. That would be wonderful. NH: What is your outlook in general for this product line? VW: I foresee GFFS expanding greatly and am optimistic that it will see the program's continued success. As business owners see the need to support persons living a gluten- free lifestyle, an increasing number of restau- rants and bakeries will offer a gluten-free option on their menus. In addition to restau- rants, GFFS certifies kids' camps, universi- ties, hospital systems and even hotel chain. The GFFS program can be customized to any type or size of food service establishment – big or small, individual locations, multiple corporate locations and franchises. For more information, visit www.gfco.org, call 253-833-6655 or stop by booth #2306.

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