Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2015 n GOURMET NEWS N H 4 6 Bone Suckin' Sauce Launches Steak Sauce in 2015 The makers of the internationally acclaimed line of Bone Suckin' Sauces are starting 2015 off right with the launch of their brand new, mu.ch anticipated Bone Suckin' Steak Sauce, and legions of barbecue enthusiasts are rejoicing. "This is one product that our customers have been asking for for many, many years," said Patrick Ford, Vice President of Market- ing for Bone Suckin' Sauce. "We have gotten to a place where we have a recipe that meets our standards in terms of being high quality and all natural, and meets our customers' ex- pectations that it be delicious." Savory tomato paste and molasses are blended with onions, garlic and just the right touch of liquid smoke to create this irresistible finishing sauce. It is the perfect way to top off a burger or your favorite cut of steak. But the possibilities, as with many Bone Suckin' Sauce products, are endless. Added Ford, "We have said it be- fore, but we continue to be amazed at the different ways our customers use our products – ways that we never even imagined. They are mixing Bone Suckin' Sauce into their meatloaf, adding our Habanero to spaghetti sauce to give it a subtle kick. Our customers also love to mix our products to create the perfect Bone Suckin' Sauce combination. The Steak Sauce is another great tool in the barbecue arsenal." When it comes to the new steak sauce, Ford said his family is pretty traditional. They like burgers made from an 80/20 mix of ground chuck, seasoned with the Bone Suckin' Steak Seasoning & Rub, grilled to medium rare, and finished with a generous pour of the Bone Suckin' Steak Sauce. Sim- ple burger perfection. To find out more, visit Ford's Gourmet Foods online at www.bonesuckin.com or stop by booth #5271. Wixon Has Specialty Ingredient Capabilities for Private Label Wixon is your source for "good for you" non-GMO, organic, gluten-free, nutritional and functional dry mixes. Its formulation ex- pertise, paired with quality, globally-sourced ingredients, help develop winning products that can serve as line extensions or new brand platforms that meet the needs of nutri- tion-seeking consumers. As demand for health and wellness prod- ucts continues to increase, Wixon offers a wide variety of clean label, "free from" pri- vate label mixes, including bakery items, packaged soup, seasoning packets, side dishes and more. Wixon's proprietary flavor modifiers make specialty ingredients even better, positively impacting taste, texture and nutritional content. Wixon's three core levels of service ensure that its customers' products meet expecta- tions, from innovative concepts through ef- ficient production to professional packaging. Wixon's experienced culinary and scientific innovation teams offer its customers creative ideas in private label, creating nearly 1,000 new products every year. Sourcing ingredi- ents from the most trusted suppliers through Wixon's world-wide network enables the company to lock in raw materials inventory and price, resulting in proactively managing price fluctuations and worldwide supply shortage issues – and greater cost savings for cus- tomers. Wixon offers a variety of innovative, cus- tomizable packaging solutions – from jars for spices and seasonings, or bag-in-a-box for bread and cookie mixes, to flexible pouches for dip and beverage mixes. An FSSC 22000 certified-manufacturer, Wixon has an efficient, one-stop production system. A variety of packing services complement the packaging experience, including shipper design recommendations, packaging of sub- units in trays, shrink wrapping or shelf dis- play, and packing in master shippers. Wixon can also pack in bulk for further processing at a customer's site. To ensure its customers' products meet governmental guidelines, Wixon's dedicated Regulatory De- partment adheres to strict FSIS/USDA and FDA regulations, including label compliance, nutrition calcu- lations and allergen evaluation. From sourcing to handling and testing, Wixon takes the necessary measures to en- sure the highest quality products. Wixon can partner with you from start to finish, and anywhere in between, to create and produce in-demand products that simply taste better. Trust Wixon to be your go-to resource for developing healthy, "good for you" specialty ingredient innovations. For more information, visit www.wixon.com. Frontier Soups Offers Non-GMO, Certified Gluten-Free Options Whether eating in or dining out, research shows that consumers increasingly are seeking healthier options. Retailers have found that promoting soup as a meal hits the right note with today's consumers who want not only the health benefits and culi- nary variety of hunger-satisfying, veggie- rich soups, but also the convenience that busy lifestyles demand. Brisk sales of Frontier Soups non-GMO, certified gluten- free Colorado Campfire Chicken Stew il- lustrate the benefits of melding good-for-you ingredients with familiar culinary experiences, says Trisha Ander- son, Founder of Frontier Soups. A part of Frontier Soups Hearty Meal line, the chicken stew was crafted to taste like the inside of a chicken potpie, Anderson said. The mix is seasoned with sage and thyme and filled with carrots, peas, yellow peppers, potatoes and the hunger-satisfying fiber, nu- trition and flavor of white beans. Home cooks add broth and pre-cooked chicken pieces or shredded rotisserie chicken to the mix, providing retailers with cross merchan- dising options. "Although we are often cross merchan- dised in the broth, produce or meat depart- ments, the bakery also is a great opportunity that sometimes is overlooked," Anderson said. "Great Harvest Bread Company has carried our soup mixes for years because shoppers love the idea of a comforting meal of hot soup and bread." Other favorites from the Hearty Meal line include corn chowder, white bean chili, 11-bean soup and vegetable soup. A variety of stand-alone display shippers and other display options are avail- able. Frontier Soups has nearly three decades of experience developing flavor profiles that recreate con- sumers' experiences of these fa- miliar soups as well as creating new soups that appeal to evolving tastes, such as its new West Coast Kale and Quinoa Soup Mix, which quickly has become a top seller. During that same time, the company's 34 soups, stews and chilis have evolved as a more nutrition savvy, label-scrutinizing consumer has emerged. That includes the switch to non- GMO ingredients. "We have non-GMO ver- ification from all of our ingredient suppliers," Anderson said, "and we have started labeling our corn as non- GMO on our ingredient list be- cause that is such an area of concern for consumers." In addition, 28 of the mixes are certified gluten-free by the Celiac Sprue Association ® , and there are 12 vegetarian options. All Frontier Soups varieties have no salt added and are free from preservatives, artificial ingredients and MSG. Its production facility in Waukegan, Ill., has a Level 2 Safe Quality Food Certification. Hearty Meal soup mixes generally serve eight to 10 and have somewhat longer cooking times than soups in the company's Homemade-In-Min- utes line, which cook up in about 30 minutes and serve four to five. For more information, visit www.frontier soups.com or call 800.300.SOUP (7687). Aunt Patty's Sweetness Began With Its Founder 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 question quickly became what to call this new line. Looking for guidance and even falling back on their faith, Dick and Pat settled on Aunt Patty's, as it symbolized their own commitment to providing the healthier alter- natives to refined sugar for their own family. As a dedicated mother, inspired chef and consummate teacher, Pat was the perfect em- bodiment of a new brand committed to pro- viding high quality ingredients, while en- couraging others to take recipes and "make it your own naturally." Aunt Patty's dedication to healthy eating developed into a social program in 2012, aptly named "Food For Health," to help ed- ucate and combat health issues connected to food. In efforts to raise funds for food edu- cation and empowerment, the Aunt Patty's ® brand donates one percent of annual retail and select bulk sales revenue to these pro- grams. As part of its goal to increase aware- ness, educate the public about causes and effects of childhood obesity and promote an active lifestyle, GloryBee supports the School Garden Project of Lane County, the Lane Coalition for Healthy and Active Youth (LCHAY) and the national organi- zation Food Corps. Aunt Patty extends her passion for healthy living into her products, and this year adds Organic Red Palm Oil to her line to offer a nu- trient-rich, non-hydrogenated cooking oil as well as Maguey Syrup, the perfect complement to her varieties of natural sweeteners. Aunt Patty's Organic Red Palm Oil is a mild-fla- vored oil, high in beta-carotene and vitamin E. The "Farmer to Fork" supply chain allows GloryBee to verify sustainability, collection, production and processing to meet organic standards to ensure rainforests or animal habitats are not harmed during farming or harvest. Aunt Patty's Organic Maguey Syrup is made from the juice extracted from the flowering stem of the Agave Salmiana plant with Metlin added, a dietary soluble fiber. The robust, slightly sweet flavor, thick con- sistency and color of Maguey Syrup is similar to molasses, making it ideal for sweetening foods, drinks and baked goods. GloryBee ® started in the fam- ily garage of Dick and Pat "Aunt Patty" Turanski in 1975 with the sales of honey farmed in their backyard, where the passion con- tinues to be poured into every jar. The dream of providing quality, natural ingredients for their community has now grown to include the U.S. and beyond. GloryBee is still a fam- ily-owned and operated business in Eugene, Ore. To learn more about GloryBee and Aunt Patty's brands, visit auntpattys.glorybee.com and to find out how you can partner with the Food For Health Program, visit www .glorybee.com/FoodForHealth or call 800.456.7923 and visit booth #3869.

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