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R e s t a u r a n t D a i l y N e w s 6 3 F r i d a y, M a y 1 5 , 2 0 1 5 GELATO-FILLED FRUIT FROM DIVINO USA Divino USA, Inc. has entered the U.S. frozen dessert market with its distinctive line of Italian handcrafted gelato-filled fruit. The company is poised to continue on the current trajectory of rapid growth in this country, having already secured national distribution available through KeHE, Haddon House, Nature's Best and UNFI. Unlike any other gelato on the market, Divino is made from fresh Southern Italian fruit that is hand-picked near the Divino factory on the Amalfi Coast. The fresh fruit pulp is blended with volcanic waters from neighboring Mount Vesuvius, sweetened with natural sugar and lemon juice, and then filled into the halved fruit shell and frozen to a delicious single serving. Divino varieties include Amalfi Lemon, Roman Kiwi, Ciaculli Tangerine, Apulian Peach and Black Diamond Plum. Each single serve item contains about 100 calories, and all are gluten-free certified, fat free and Non-GMO Project Verified. Each unit is individually packaged in a colorful box and includes a serving tray and spoon, allowing for easy display and grab-and-go. The fruit shell containing the gelato is also completely edible. The product has a shelf life of approximately 12 months. Divino calls its frozen treats 'gelato' because in Italy, both ice cream and sorbet fall under the gelato category. Divino is available in natural foods stores, as well as select grocery and spe- cialty stores across the country, with rap- idly growing national distribution, and retails for approximately $3.99-$4.49 per single serving. For more information, visit www .lovedivino.com. JEAN HANSEN NAMED LOGISTICS MANAGER FOR WIXON Wixon, a manufacturer of seasonings, flavors and technologies for the food and beverage industry, has named Jean Hansen as Logistics Manager. Hansen is responsible for oversight of the logistics staff who handles inbound receipts and outbound shipping from the company's headquarters and off-site dis- tribution center. She will manage all transportation functions, devise strategic plans, and develop process improve- ments that maximize efficiency and cus- tomer satisfaction. Hansen has nearly 20 years of pro- gressive experience within the distribu- tion industry and most recently was employed as the Warehouse/Logistics Manager for Baptista's Bakery, now a part of Snyder's-Lance, in Franklin. She holds a bachelor of arts degree in busi- ness and management and a master of business administration, both from Alverno College in Milwaukee. Hansen also earned a transportation management and policy (TMP) certificate from the University of Wisconsin in Madison. She currently resides in West Allis. In her spare time, Hansen reupholsters furniture and serves as the chairwoman of her church's finance council. HARVEST SENSATIONS NAMES DOUG RANNO AS PRESIDENT Produce industry veteran Doug Ranno has been named president of Harvest Sensations by the company's board of directors. A U.S. specialty produce, retail and food service distributor, Harvest Sensations has state-of-the-art facilities in Los Angeles, California and Miami, Florida. Ranno will lead the company and its growth in all areas, including strategic planning, business development and overall team development. He will report to the Harvest Sensations board of direc- tors, currently chaired by Charles Gilbert. "Harvest Sensations has an amaz- ing and talented leadership board con- sisting of some of the top fresh produce entrepreneurs in the country," said Ranno. "In addition, it has great facili- ties, people and a logistics network that is second to none. The opportunity to help lead Harvest Sensations to the next level, including its aggressive expan- sion plan, was an opportunity too excit- ing to pass up. I am looking forward to working with the entire Harvest Sensations team!" Most recently, Ranno has been the CEO of his own consulting firm, Doug Ranno Produce. He started this company in 2013 after selling his shares in a business in which he was founding member, Colorful Harvest LLC. Prior to that, Ranno was National Vice President of Produce and Floral for the Wild Oats Markets family of stores. He has also held executive positions in marketing, sales and new business development at both Green Giant's Fresh and Chiquita Brands International. In addition, Ranno has held positions as senior retailer, senior wholesaler, and senior grower/shipper, and he currently sits on the PMA Foundation for Industry Talent's board of directors. He has also served as a United Fresh and Fresh Produce and Floral Council Board member. GUGGISBERG'S SWISS WHEEL NAMED CHAMPION CHEESE Team Guggisberg Sugarcreek, of Guggisberg Cheese, Millersburg, Ohio, took top honors out of 1,892 entries from 28 states at the 2015 U.S. Championship Cheese Contest for their Swiss wheel. Out of a possible 100 points, the Swiss wheel scored 98.496 in the final round of judging, during which judges re-evaluat- ed the top 16 cheeses at an evening char- ity gala to determine the overall champi- on. First runner-up in the contest, with a score of 98.389, is a brick cheese made by John (Randy) Pitman of Mill Creek Cheese in Arena, Wisconsin. Second runner-up is a medium cheddar, made by the Kiel Production Team, in Land O Lakes, Kiel, Wisconsin which scored 98.337. "Every medalist should be extremely proud of being recognized as the best of the best in the largest national dairy competition ever held," said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial competition. Wisconsin took home the most gold medals, with 56 of the total 90 cate- gories judged. New York came in sec- ond among the states, with seven golds. California had six gold medals, Vermont had five, Idaho had four, and Oregon had three. Wisconsin, New York and California captured the most medals in the debut yogurt classes, each winning two medals. The United States Championship Cheese Contest is the largest technical evaluation of cheese, butter and yogurt in the country and is rooted in more than 120 years of history, beginning when the Wisconsin Cheese Makers Association held its first cheese contest in 1891. In recent years, the event has flourished, more than doubling in size since 2001. This year, more than 33,000 pounds of dairy products were entered into the con- test. For more information on the contest, as well as complete results for all 90 entry classes and contest photos, visit www.uschampioncheese.org. UNILEVER ROLLS OUT NEW PRODUCTS Unilever Ice Cream is rolling out 16 new frozen treats for 2015, covering a wide range of products and flavors that go from refreshing to indulgent. Breyers, Good Humor, Klondike, MAGNUM Ice Cream and Popsicle Brands will usher in exciting new tastes in 2015, while Fruttare has begun sourcing sustainable fruits from farms that respect and protect the environment. "Whether you're a mint–a–holic, choc–o–holic, candy or cookie fanatic, this year's assortment of new frozen treats from Unilever Ice Cream has something for every taste bud," said Nick Soukas, Brand Building Marketing Director for Unilever Ice Cream. Breyers Gelato Indulgences doubles its flavor count with four new offerings. Breyers Original Black Pack line adds two new delicious flavors while the Breyers Blasts! ® lineup welcomes a new Hershey's ® Mini Kisses Caramel variety. New Breyers Gelato Indulgences are available in 28.5–ounce clear tubs, show- casing gelato with luscious sauce and gourmet toppings, at grocery stores nationwide for a suggested retail price of $4.49 – $5.99. New Breyers Gelato Indulgences Mint Chocolate is now available at retailers nationwide. Breyers Chocolate Truffle and Breyers Blasts! Hershey's Mini Kisses Caramel also join grocery stores nation- wide in 48–ounce containers for a sug- gested retail price of $3.99 – $5.99. New Breyers Salted Caramel is now available at retailers nationwide. Good Humor is unveiling a new look for its products complete with a new logo and packaging across its entire line–up, celebrating its roots as America's iconic ice cream truck brand for 90 years. This year, Good Humor is also introducing delicious new offer- ings designed to bring even more joy from its iconic truck to freezers across the country, as well as infusing more flavor into its beloved products, giving fans more of what they love about their favorite frozen treats. Klondike adds a 12th member to its classic, stickless variety while also expanding the Klondike Kandy line. Klondike Kandy launched in 2014 and is a combination of the thick, chocolatey Klondike shell and creamy ice cream with candy bar goodness. Klondike Cookie Dough Swirl Stickless Bars are available in six–packs, and Mint Fudge Cookie Kandy Bars are available in four–packs at grocery stores nationwide for a suggested retail price of $3.99. Fruttare frozen fruit bars are made with real, delicious fruit from places we know and trust – farms that respect and protect the lands. The Fruttare brand's goal is for every piece of fruit in the brand's bars to be sustainably farmed, and the brand is well on its way. Fruttare is currently sustainably farmed strawber- ries, coconuts, bananas and limes. All Fruttare varieties are available for a sug- gested retail price of $4.29. Fruttare Fruit & Juice Bars come in six-count multi- packs. Fruttare Fruit & Milk bars come in four-count packs.