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R e s t a u r a n t D a i l y N e w s S u n d a y, M a y 1 7 , 2 0 1 5 3 0 VENICE BAKING CO TO SHOWCASE AWARD-WINNING GLUTEN-FREE PRODUCTS IN CHICAGO AT SHOW From national chains to independent fine-dining establishments, Venice Baking Co. has helped educate restau- rants about serving the gluten-free com- munity safely. It's that time of year again. Chefs, restaurants and hospitality professionals are at Chicago's McCormick Place to taste and experience the newest innova- tions in foodservice. Venice Baking Co. will exhibit its best-tasting gluten-free pizza crusts for those looking to expand its repertoires into the emergent $10.5 billion gluten-free market. Experts pre- dict it will reach $23.9 billion by 2020. "Restaurants that add gluten-free options experience an average eight percent lift in sales," according to MenuTrinfo. Venice Baking Co. helps clients accom- modate those customers with special dietary needs with its pizza crusts, topped pizzas, delicious calzones, flatbreads, tortilla wraps, breadcrumbs and new breadsticks. Visit Venice Baking Co. at booth #3688 and online at venicebak- ery.com. Venice Baking Co. is dedicated to pioneering great-tasting private label products and is a proud member of the Non-GMO project. The company ensures that health-conscious, safe and smart food choices are available for everyone. Pizza crusts are available in seasoned or un-seasoned and clients may choose the size that works best for them from five inches to 14 inches. They are available in Traditional Flour, Gluten-Free, Whole Wheat and Whole Grain. Crust Makes the Pizza. Venice Makes the Crust. Venice Baking Co. makes versatile dough balls that are flash- frozen and provide a cost-effec- tive option with their consistent weight, flavor and composition. Venice Baking Co.'s state-of-the-art gluten-free, vegan and nut-free facility in Torrance, California is truly setting the standard in the foodservice industry. Venice has also partnered with the National Foundation for Celiac Awareness' GREAT Kitchens Program (Gluten-Free Resource Education and Awareness Training) to help develop safe practices when serving gluten-free foods. "We are committed to educating restaurants on the best ways to create a menu that caters to the needs of its cus- tomers. Whether it's storage methods or how to ensure that food is prepared without cross-contamination, our approach is driven by a love of customer service and a dedication to the food industry," said Jimmy DeSisto, CEO of Venice Baking Co. Family-owned since 1953, the company's commitment to innovation reflects the evolution of consumer tastes and prefer- ences. Venice Baking Co. is a leader in the gluten-free community. Follow the leader. Visit Venice Baking Co. at booth #3688. How Can Venice Baking Co. Best Serve You? Identity your needs, consult your distrib- utor and review your options with its sales team. Contact your DOT Foods represen- tative or other distributor. For more information, visit www.venice bakery.com, call 310.322.7357 or stop by booth #3688. ILLINOIS DEPARTMENT OF AGRICULTURE: A RESOURCE FOR EXPORTERS OF ILLINOIS FOOD PRODUCTS Visit the Illinois Pavilion located inside the American Food Fair, North Hall to see how the Illinois Department of Agriculture (IDOA) supports Illinois food companies. The IDOA sponsors pavilions at selected tradeshows to enhance the visibility of Illinois products. Those food shows include: Canadian Restaurant & Foodservice Show, Foodex Japan, National Restaurant Show (NRA), SIAL China, IDDBA Show, Food Marketing Institute Show (FMI), IFT Show, Americas Food & Beverage Show, SIAL Paris, ANUGA and PLMA. With a particular emphasis on exports, the IDOA also partners with Food Export Midwest, a Chicago-based administrator of USDA export programs, to help Illinois food companies find opportunities in the global marketplace. With U.S. Pavilions at international tradeshows, trade missions, buyers' mis- sions and professional in-market reps, Food Export Midwest and IDOA work closely with the USDA's Foreign Agricultural Service to introduce U.S. products to the world. Small and medi- um-sized food companies can leverage these export promotion pro- grams to craft effective export marketing plans and grow their businesses in new ways. Exports, especially in consumer food products, make up a steadily increas- ing ratio of total U.S. agri- cultural products. Global consumers trust American food products and appreciate U.S. and state "made in" labels. Kim Hamilton, International Marketing Representative at the IDOA, noted that Illinois companies depend more than ever on international markets, which are growing much faster than domestic opportunities. She observed that, "with a large percentage of the world's popula- tion and purchasing power outside the U.S. border, it's important for companies to look at global opportunities." In fiscal year 2014, Illinois food and agribusiness companies that participated in the Illinois Department of Agriculture's programs and services reported $70,915,828 in actual sales and approximately $296,380,480 in project- ed sales. In addition, Illinois companies that participated in the Illinois Pavilion at the 2014 NRA Show have reported thus far $5,018,000 in actual and $4,520,000 in projected sales. For more information about internation- al promotion programs from IDOA, con- tact Kim Hamilton at 217.782.5809. For more information about Food Export Midwest programs, contact Molly Burns at MBurns@foodexport.org. For more information about NASDA sponsored trade show opportunities, contact Janet Williams at janetwilliams@naylor.com. PROACCURATE FOLDING THERMOCOUPLE THERMOMETER (TCT572) The CDN NSF ® Certified ProAccurate ® Folding Thermocouple Thermometer (TCT572) provides a fast three-second response, 1.5mm thin tip, field calibra- tion and backlighting for greater visibili- ty in low light conditions. Water resistant and shatterproof, this thermometer offers a wide temperature range from -58° to +572°F (-50° to +300°C). For added antimicrobial protection, CDN ProAccurate Folding Thermocouple Thermometer (TCT572) is manufactured with BioCote ® , an antimicrobial agent containing silver, which has been shown to inhibit growth of a broad spectrum of microbes, such as bacteria, mold and fungi, on the ther- mometer's surface. BioCote is applied during manufac- turing and provides safe and long-lasting product protection, when used in con- junction with good hygiene/cleaning practices, working 24 hours a day for the expected lifetime of the product. Made of food-safe ABS plastic, the CDN ProAccurate Folding Thermocouple Thermometer (TCT572) features a highly durable design in white, black, red, yellow or green. It has a large digital read- out, easy-to-press but- tons, and a blue backlight that ensures quick and easy readings. Other advanced fea- tures include a 4.25-inch 304 stainless steel folding probe, Min/Max readings, temperature guide, a loop for hanging, and an on/off switch. The generous dis- play size measures 1.875 inches wide by 0.75 inches high (4.8 by 1.9 cm). The CDN ProAccurate Folding Thermocouple Thermometer (TCT572) is available for immediate shipment, with a list price of $82. It uses two CR2032 batteries, which are included. It comes with a five-year warranty. CDN has a food- service solution for any temperature-measuring task, with over 90 ther- mometers and timers from the basic to the unique. Many of its products are CDN exclusives, with fea- tures that cannot be replicated by the competition. It also can supply cus- tomized models designed for specific applications. CDN stands out as a global category leader with the personal service and com- mitment of a business that has been fam- ily owned for over three decades. For more information, call 800.338.5594, visit www.cdn-time andtemp.com or stop by booth #1562. BISSINGER'S OPENS ST. LOUIS HEADQUARTERS Bissinger's and The Caramel Room unveiled their new St. Louis facility in a special chocolate ribbon cutting ceremo- ny and grand opening party on October 15. Over 300 guests looked on as Bissinger's President and CEO Tim Fogerty and St. Louis Mayor Francis Slay opened the new space. Constructed in 1910, the historic property was once home to the Missouri Kansas Texas Railroad Depot. A $15 mil- lion renovation was undertaken to upgrade to industry standards while preserving much of the building's original architec- tural detail. The four-story building con- tains 220,000 square feet of office and manufacturing space and will now accom- modate private chocolate tours. The top floor has a new 14,000-square-foot special event space which can seat up to 350 peo- ple for dinner and features a 4,200-square- foot deck offering unprecedented views. For more information on Bissinger's con- fections, visit www.bissingers.com, or call 800.325.8881.