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GOURMET NEWS JANUARY 2015 www.gourmetnews.com WFF PREVIEW 1 8 Frontier Soups Makes It Easy and Delicious for Consumers Keep Their Resolutions to Eat Healthier Tis' the season for consumers to face the excesses of the recent holiday season and vow to eat healthier in the coming year. Re- tailers can keep their own resolutions to prosper in the New Year if they help con- sumers accomplish their goals by promot- ing nutritious, but still delicious, alternatives to fatty, salty, empty calorie choices. "Consumer feedback tells us that more and more people understand the benefits of soup as a healthy food choice, whether they eat it as a meal or a satisfying snack," said Trisha Anderson, founder of Frontier Soups. "They know that soup is filling, and by its very nature must be eaten slowly, al- lowing for greater satiety." Soups also can be packed with vegeta- bles, a stealth way to add more veggie nu- trition into a family's diet. Still, consumers are not stopping there. A growing number are looking for options that include nutri- ent-rich ancient grains, plant-based pro- teins like beans and quinoa, more hunger-quelling fiber and so-called super- foods. And, according to Anderson, all soups from Frontier Soups are filled with these desired ingredients, which also hap- pen to be delicious. "That is why we've had such a tremendous response to our West Coast Kale and Quinoa Soup, which we introduced this year," Anderson said. "Consumers love that it gives them a veg- etarian option and includes three super- foods: kale, quinoa and butternut squash." All of Frontier Soups' 34 vari- eties are pro- duced with ingredients certi- fied non-GMO by the company's suppliers. No salt is added, and the mixes contain no preservatives, ar- tificial ingredients or MSG. Twenty- eight of the mixes are gluten-free, and 12 may be prepared as vegetarian soups. In addition, all of the soups provide cross merchandising opportunities, because home cooks add broth, fresh meat, pro- duce and pantry items. More information is available at www.frontiersoups.com or by calling 800.300.7687. Wicked Jack's Tavern Wins "Best of Atlanta" for Gluten-Free Butter Rum Cake The classic butter rum cake just got better for all to enjoy with the introduction of a Gluten-Free Butter Rum Cake from Wicked Jack's Tavern. AmericasMart ® At- lanta announced Wicked Jack's Tavern's Gluten-Free Butter Rum Cake as the win- ner of the Best Lifestyle/Natural/Gluten- Free product at its annual Best of Atlanta awards. The awards celebrate the top gourmet food products at The Atlanta Gourmet Market, held September 16-18. Winners were designated based on taste, overall appeal and packaging/presenta- tion. Judges at the awards included indus- try experts Caleb J. Spivak, founder and Editor-in-Chief of "What Now Atlanta," Jennifer Harris, author of the Gluten Free Go-To Guide and Talcott Printz, owner of Thumbs Up Diner. A classic, delicious rum cake recipe does not happen overnight, and in Wicked Jack's small Georgia kitchen, the com- pany's circle of rum starters drew on gen- erations of Jamaican tradition. They toiled, mixed and shaped their way toward crafting a traditional, wheat-rich rum cake so fla- vorful and powerful that it quickly gained a reputation as the best-tasting rum cake available anywhere. Equipped with winning recipes for five delectable rum cake flavors, Wicked Jack's team then skillfully merged the cakes' palate- pleasing features with a blend of gluten- free flours to produce a new flavor kick while maintaining the company's trade- mark thick rum-soaked texture and flavor. The result is a cake with a moist, buttery texture and rum-soaked glaze that makes for delicious detail. This cake makes all others walk the plank. Wicked Jack's traditional yet adventur- ous Gluten-Free Butter Rum cake is avail- able in a 4-ounce size. And for those who like their gluten, Wicked Jack's offers their classic rum cakes baked in five distinct and unforgettable flavors, including red velvet rum, chocolate rum, caramel rum, rum raisin and traditional butter rum – all made with Jamaican Rum. The company also offers a line of hand-roasted gourmet coffees in ground, whole bean and new single-cup servings. Wicked Jack's cakes and coffees make a great gift. Use them in gift baskets, or present them as hostess gifts, corporate gifts and more. For more information, call 770.421.9600 or 800.JAVA.123 (528.2123). Visit the company online at www.wicked jackstavern.com. Salty Wahine Gourmet Hawaiian Sea Salts Bring the Best of Kauai to the Mainland Award-winning Salty Wahine Gourmet Hawaiian Sea Salts are perfect for fam- ilies who have busy schedules, a desire for quality and who enjoy having a gour- met dining experience at home. The ex- otic tropical flavors provide the right choice for any dish whether it be beef, pork, seafood, poultry or vegetables. Each crystal of salt is infused with a splash of tropical flavor. Kauai residents and visitors alike have voted Salty Wahine as the number one Kauai-made product two years in a row. Favorite choices include Hawaiian Rub, Hot Lava, Mango Java, Red Alaea, Passion Fruit Chile Pepper, Guava Garlic, Kiawe Smoke, Pineapple Poultry and Black Lava. You can find Salty Wahine at the Win- ter Fancy Food Show January 11-13 at the Moscone Center in San Francisco, North Hall, booth #580. Email owner Laura Cristobal Andersland at info@saltywahine.com to inquire about setting up a wholesale ac- count with Salty Wahine. And do not forget to ask how you can receive free shipping when ordering Salty Wahine Gourmet Hawaiian Sea Salts from Hanapepe, Kauai. Salty Wahine Gourmet Hawaiian Sea Salts is located at 1-3529 Kaumuallii Hwy Unit 2B in Hanapepe, Hawaii, 96716. Visit the company online at www.saltywahine.com, call 808.378.4089, or fax 808.442.1230. Busha Browne: Fresh Ingredients, Artisan Quality, Jamaican Tradition Preserved Busha Browne's selection of award-win- ning products includes a distinctive pep- per jelly. This is a traditional spicy-sweet condiment based on the hot and flavorful Jamaican Scotch bonnet pepper, com- bined with sweet peppers and aromatic cane vinegar. Original hot pepper jelly is the perfect accompaniment for all meats – hot or cold. It also excels when mixed with cream cheese for canapés or when used as a spread or dip. All Busha Browne products are made utilizing the fresh bounty of local fruits, vegetables and spices and are prepared and bottled in small batches as they were 200 years ago. Celebrate the clas- sic Busha Browne taste enhancers, fa- vored for entertaining and gifting. For more information, visit w w w. b u s h a b r o w n e .com, or email info@ bushabrowne.com and include your location as well as which products are of interest. In the United States, Busha Browne is of- fered through the dis- tributor Source Atlantique. Contact Source Atlantique through email at info@sourceatlantique.com, or visit the distributor online at www.sourceatlan- tique.com.

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