Oser Communications Group

Gourmet News special issue for WFFS 2015

Issue link: http://osercommunicationsgroup.uberflip.com/i/440318

Contents of this Issue


Page 0 of 141

JANUARY 2015 n SPECIAL SHOW ISSUE Continued on Page 136 An inspired line of sweeteners took root more than 30 years ago in the minds of Dick and Pat Turanski. As founders of GloryBee, a natural foods company first specializing in beekeeping supplies and honey, they were looking for a way to expand into other high quality sweeteners – starting with molasses. The ques- tion quickly became what to call this new line. Looking for guidance and even falling back on their faith, Aunt Patty's Sweetness Began With Its Founder Continued on Page 134 An interview with Charlie Apt, Presi- dent and COO, Sarabeth's. GN: Charlie, you were the founder of Ciao Bella Gelato and sold the com- pany to Private Equity – how and when did you join Sarabeth's? CA: The owners of Sarabeth's, Bill and Sarabeth Levine, Sarabeth's: Continued Growth in the Industry Continued on Page 136 Garlic, rosemary, bay, dill, oregano, cilantro, pars- ley, basil, nutmeg and cardamom. Your spice rack has been changed forever! This year Star Kay White Inc. introduces its completely new, ground- breaking line of all-natural Pure Culinary Extracts to the public. Defeat the lack of flavor in dried herbs, and the expense and fast-wilting nature of fresh herbs. Derived from pure essential oils, these all-nat- ural extracts enable cooks to attain full, fresh flavor with Star Kay White Groundbreaking New Culinary Extract Line Continued on Page 136 In 2013, Dorval Trading Co. LTD re- ceived the Non-GMO Project Verification seal for its Dorval Premium Collection ® Cocoa. This seal lets consumers know that Dorval Premium Collection has met the Non-GMO Project Standard to avoid genetically modified organisms (GMO). The Non-GMO Project is a non-profit organization and is North America's only third party verification and labeling Dorval Premium Collection Brand Non-GMO Project Verified Continued on Page 136 Gourmet cracker and cookie baker Urban Oven is introducing a new package design for its line of handcrafted cookies at booth #782 at the 2015 Winter Fancy Food Show. This modern redesign, color-coded to dis- tinguish each of Urban Oven's four cookie flavors, will give Urban Oven a bolder shelf presence to drive sales. Photo enlargements of each cookie on the new design will provide a visual focus on the company's Urban Oven's New Customer-Friendly Cookie Packaging Design Continued on Page 136 An interview with Sheila G. Mains, Founder of Brownie Brittle LLC. GN: What is the most exciting part of Winter Fancy Food 2015 for Brownie Brittle this year? SM: We are reintroducing our fans and buyers to a classic flavor combination! Peanut Butter Chip Brownie Brittle will What to Expect from Brownie Brittle in 2015 Continued on Page 134 Partners' gluten-free brand, Free for All Kitchen ® , is unlike most gluten-free brands. Not only are Free for All Kitchen products gluten-free, they are also Certified Kosher and made with high quality Non- GMO ingredients. Instead of using rice, corn or soy fillers, these gluten-free snacks are made with cassava flour and five ancient grains: amaranth, quinoa, millet, sorghum and teff. Last year, Partners launched the Free for All Kitchen line Free for All Kitchen: Gluten-Free and Non-GMO Snacks Continued on Page 130 Passage Foods has released its latest edition of "Passage Briefs." This edi- tion presents a report entitled "Cook- ing Sauce Sales Simmer." Within the brief, the U.S. cooking sauce market is explored through a detailed analysis of the industry and its consumers in five sections. Current cooking sauce market: The cooking sauce market has seen 25 percent growth in sales in the past decade, which Passage Foods Releases Latest Edition of 'Passage Briefs' Continued on Page 132 An interview with Alison Eskridge, Assistant Product Development Manager. GN: What flavors do you think are trending for the upcom- ing grilling season? AE: A hint of sweet along with savory seems to be more and more popular every year. Adding a bit of fruit with grilling Preparing for Grilling Season with The Spice Hunter G OURMET N EWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ®

Articles in this issue

Links on this page

view archives of Oser Communications Group - Gourmet News special issue for WFFS 2015