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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2015 n GOURMET NEWS N H 1 0 0 generations. First, in Ford's Produce, one of the leading produce wholesalers in the Southeast, and in Ford's Gourmet Foods since 1986. GN: Is every Ford required to work in the business? SF: No. I am grateful, however, that both of my sons have decided to play important roles in the businesses. We have a good foundation as a family and working together has only made that stronger. GN: Why do you think that Ford's Gourmet Foods has been so successful to date? SF: First and foremost, you have to get the product right. We have some really amaz- ing, consistent, high quality products in our portfolio. After that, maintaining relation- ships with your customers and wholesalers is very important. We have a really loyal following, and we never take that for granted. The last thing is good old-fash- ioned hard work. GN: What differentiates your products in the marketplace? SF: I really believe we have nailed the flavor profiles in all of our products. Each one is unique and each one tastes really good. All of our products are all-natural, with no added preservatives, and many of them are also non-GMO and gluten-free. People know what they are getting and that is important to us because it is so very important to our cus- tomers. GN: What is your proudest moment to date with Ford's Gourmet Foods? SF: It's really been an incredible journey so far and I have been blessed with some amaz- ing opportunities. We were named the first ever exporter of the year in North Carolina. We've been able to mentor and guide other new business owners through the startup process and the complexities of exporting. Our products have received awards and ac- colades from around the globe. I think what I am most proud of is what we have accom- plished in the last (nearly) 30 years as a fam- ily and a company. When you start a busi- ness, you hope for growth, success and longevity, but you certainly don't expect it. So when it comes, it's incredible and very humbling. GN: What's next for Ford's Gourmet Foods? SF: We really have two options – introduce more customers to our existing products or we can introduce new products. We hope to do both in 2015, starting with the introduc- tion of Bone Suckin' Steak Sauce. For more information, visit Ford's Gourmet Foods online at www.bonesuckin.com or stop by booth #5271. Style, Devonsheer, Pirate's Booty, Rickland Orchards and True North. New York Style was B&G Foods first snack acquisition in 2012. The product line includes bagel chips, pita chips and more. NYS has a product available for all your snacking needs – make it the thing to bring to your next party or special occasion. True North introduced a sweeter taste pro- file to the snacks lineup of B&G. These lightly sweetened nut clusters are the perfect on-the-go snack to carry along. Even better, they're made from simple ingredients and deliver a surprisingly delicious snacking ex- perience. They are available in three great flavors, including Almond Pecan Cashew, Cashew Crunch and Chocolate Nut. Pirate's Booty is at the helm of the "snack- ing ship," offering fun, delicious and "better for you" snack options loved by kids and parents alike. Developing new, tasty and in- novative products to attract consumers, Pi- rate's Booty is staying ahead of the curve through recent launches of its Mac & Cheese, Fruity Booty and Crunchy Treas- ures. And for those that prefer products with- out genetically modified ingredients, the brand now offers Non-GMO Project Verified versions of its Aged White Cheddar, Pirate's Booty Veggie, Smart Puffs and Original Tings items. Pirate's Booty is a clear snack- ing winner. Last, but certainly not least, Rickland Or- chards was acquired in October of 2013. With its Greek yogurt bars and bites, it cov- ers all your needs for convenient, great tast- ing, guilt-free snacks. Check out which new items are also enrolled in the Non-GMO Project. If you are searching for some better-for- you, delicious snacks to impress your friends (or keep for yourself), stop by booth #2258. Get an inside look at the upcoming innova- tions on all B&G brands! For more information, stop by booth #2258. B&G Foods (Cont'd. from p. 1) Ford's Gourmet Foods (Cont'd. from p. 1) flavor to a wide variety of dishes. The Spice Hunter offers a line of 12 freeze dried herb and vegetable mixes called Fresh At Hand. The line includes basil, chives, dill, garlic, ginger, Italian herbs, onion mix, oregano, poultry mix, spring salad mix and thyme. The products deliver the convenience of dried herbs and vegetables with the flavor of fresh. The Spice Hunter prides itself on providing the same high quality natural ingredients as it does with its dried herbs and spices lines. All of the Fresh At Hand varieties are also kosher and gluten-free. The benefit of freeze dried herbs is that they are picked at the peak of freshness. The Fresh at Hand herbs and vegetables are im- mediately washed and cut before being flash- frozen and vacuum dried. This process removes the moisture in the plants but retains almost all of the essential oil content, which contains most of the herb or vegetable's fla- vor. In addition, the flash freezing process ensures that the original colors and aromas are preserved. A simple comparison of tradi- tional dried herbs with Fresh At Hand makes it clear that freeze drying produces a product more similar to the original version. Perhaps one of the most compelling rea- sons to use Fresh At Hand is that it is just as convenient as traditional dried herbs. The product can be added directly to a recipe with a sauce or broth. It can also be rehy- drated in a small amount of water first and then added. When used during cooking or when combined with water, Fresh at Hand rehydrates instantly, unlocking fresh, tanta- lizing aromas, vivid colors and full flavors. Fresh At Hand adds a level of flavor and freshness that had previously only been available in fresh-picked herbs. The Spice Hunter is confident that this stellar product will continue to rise in popu- larity among home cooks. For more information, visit www.spice hunter.com or stop by booth #2619. The Spice Hunter (Cont'd. from p. 1) audiences as "Bobby Baccalieri" on David Chase's critically acclaimed HBO drama The Sopranos. In addition, Steve, a New York Times best selling author, has written several books including Big Daddy's Rules, A Goomba's Guide to Life, The Goomba's Book of Love and The Goomba Diet. Steve Schirripa knows more than a thing or two about Italian cuisine. "Growing up in Brooklyn, Sunday morning was the day you would wake up to the aroma of tomatoes, garlic and olive oil simmering on mom's stove as she prepared the sauce for dinner. My fondest memories are from those days, and I wish to share my Italian heritage and the comfort of family," noted Schirripa. "We start with organically grown whole tomatoes from a small farm in Italy. Fresh organic vegetables are chopped up with a little olive oil, sea salt and pepper and the ingredients are simmered over a low flame for six hours; yes, six hours," said Schirripa. "Because our tomatoes are natu- rally sweet, we don't add any extra sugar. With no GMOs, no pesticides and nothing artificial, you can be confident you are feeding your family not only great tasting products, but nourishing them as well," ex- plained Schirripa. By the end of 2014, Uncle Steve's was on the shelves at 1,200 markets across the country. "We are hoping to quadruple that number in 2015," said Felice Kaufman, S.V.P. of Sales and Marketing. "We have a solid marketing plan that includes national TV and radio ads, in-store demonstrations and many personal appearances by Mr. Schirripa. We are working closely with our retail buyers to cross promote our products across the natural and grocery sectors. As the organic segment grows, we aim to be part of it and expand our line with addi- tional healthy products that appeal to a wide range of consumers." Denis Hamill of The New York Daily News called Uncle Steve's "Hands down the best jarred sauce you ever tasted." Uncle Steve's Italian Specialties sauces come in three flavors: Marinara, Arrabiata and Tomato Basil. They are available through UNFI, KeHE, Haddon House and other regional distributors. Stop by booth #H201 at Natural Products West to get a taste of what everyone's talking about. Steve Schirripa is signing autographs and Uncle Steve's signature wooden spoons at Natural Products Expo West on March 5 from 11 to 2. For more information, visit www.uncle stevesny.com, call 718.605.0416 or visit booth #H201. Uncle Steve's (Cont'd. from p. 1) extremely conscientious about the treatment of their honey bees and the quality of the honey. In hopes of finding a way to give back to its favorite pollinators, GloryBee launched the "Save the Bee" campaign, dedicated to increasing bee research and combating Colony Collapse Disorder. Through the sup- port of its GloryBee Honey brand, GloryBee has donated funds to the Oregon State Honey Bee Lab, ensuring its continued research on bee nutrition and health, as well as working closely with local beekeeping associations to facilitate education about the care of bees. GloryBee decided by the end of 2014 to transition all of its 18-oz. honey jars from con- ventional into raw, as it believes in the benefits and healthful properties of honey and preserv- ing the hard work of the honey bee. The new additions will include: Raw California Orange Blossom, Raw Pacific Northwest Clover, Raw Pacific Northwest Raspberry, Raw Mountain Wildflower and Raw Organic Tropical Blos- som. These 100 percent pure honeys come from pristine clover fields, groves of native wildflowers, raspberry bushes, orange or- chards and wild tropical blossoms. GloryBee minimally processes these honeys to maintain the raw natural pollens and pure, unfiltered fla- vor, and heats them just enough to pour into each jar. These honeys are ideal for baking, cooking and eating right from the jar. Expanding into a line of specialty honeys in 2015, GloryBee is excited to offer new ex- ceptional products in new smaller packaging, a 12-oz. glass jar. After experimenting with Habanero in its HoneyStix, GloryBee de- cided to package this honey, containing the heat of a habanero pepper and its fruity cit- rus-like flavor combined with its delicious clover honey, to be used to infuse sauces, marinades, vinaigrettes and more with a spicy and sweet ingredient. Raw Coffee Blossom honey with its rich floral flavor is an ideal pairing in coffees and tea, and will also be available early in 2015. GloryBee started in the family garage of Dick and Pat "Aunt Patty" Turanski in 1975 with the sales of honey farmed in their back- yard, where this passion continues to be poured into every jar. Their dream of provid- ing quality, natural ingredients to their com- munity has grown to include the U.S. and beyond. GloryBee is still a family-owned and operated business in Eugene, Ore. To learn more about GloryBee and HoneyStix brands, visit www.glorybee.com, and to find out how you can partner with the Save the Bee Program, visit www.glory bee.com/SaveTheBee or call 800.456.7923. Visit booth #3869 at NPEW. GloryBee (Cont'd. from p. 1)

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