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R e s t a u r a n t D a i l y N e w s 5 5 Tu e s d a y, M a y 1 9 , 2 0 1 5 MIDDLE EASTERN ORIGINAL GRAIN PRODUCT FREEKEH PACKED WITH FLAVOR AND NUTRITION First produced some 2,000 years ago in the Middle East, freekeh, a sweet and smoky tasting, nutty-textured grain prod- uct, has recently come to the attention of U.S. retailers and consumers. This high- protein, high-fiber product derives from green wheat, which is carried through a multi-step process, one of which is burn- ing the straw and chaff. This step spares the seeds but adds flavor. Ideal as a side dish, hot breakfast cereal or an ingredient in soups and main dishes, specialty food companies are increasingly incorporating freekeh into breads and other baked goods. In terms of overall nutrition, experts praise freekeh for its health-promoting properties. Freekeh contains four times the fiber of some comparable grains. It is also high in iron. For those with minor gluten-sensitivity, freekeh may be a viable grain alternative. The product does contain gluten but in very small amounts. Based in Minneapolis, Freekeh Foods has generated strong sales of its ready-in-minutes freekeh pouches. The pouches are available in original, rose- mary sage and tamari flavors. The prod- uct is sold national in chains such as Whole Foods, Sprouts, Wegmans and Earthfare, as well as in smaller chains and independent retailers. "The response from consumers has been very positive," said Freekeh Foods President Troy De Smet. De Smet's fam- ily boasts a 100-year history of growing, trading and processing wheat. "I think the success is coming from a demand for more whole grains, more nutrient dense foods," he said. "And the flavor, absolutely. People try it for the first time, and they want more." CONFECTIONERY RETAIL LEADERS TO BE HONORED AT NCA'S 2015 STATE OF THE INDUSTRY CONFERENCE The National Confectioners Association recently announced the recipients of the 2015 Confectionery Leadership Awards. The awards celebrate the recip- ients' contributions to the category through their effective business collab- oration, category management best practices, and innovations in merchan- dising confectionery products in-store. The Leadership Awards Committee took several nominations by industry colleagues under examination and ulti- mately selected Mike Maslen, Vice President of Sales for the Hudson Group and Dave Schulze, Senior Candy Buyer for the H.E. Butt Grocery Company (H-E-B), based on their cre- ativity, innovative thinking, leadership and support of the category. Maslen and Schulze will be presented with their awards in Miami at NCA's annual State of the Industry Conference, February 16-19. "This award recognizes the talent and dedication of the industry's retail customers, those who go above and beyond expectations," says NCA's Vice President of Customer Relations Larry Wilson. "There were many deserving and worthy candidates submitted for the 2015 Confectionery Leadership Awards, but the committee felt strongly that Mike and Dave truly exemplify the visionary thinking it takes to propel the category forward." Maslen, whose company operates 770 newsstands and sundry shops, praised the entire Hudson Group team. "While I am truly honored to have been selected by the committee to receive one of this year's Confectionery Leadership Awards, the recognition is a reflection of my colleagues at Hudson Group, the manufacturers and brokers I work with in the industry and my fami- ly. Without everyone's support, this would not be possible," he said. Schulze, whose San Antonio, Texas-based company operates 350 gro- cery stores, similarly credits his col- leagues. "H-E-B is honored to be recog- nized with a Confectionery Leadership Award," he said. "The credit really goes to the entire H-E-B Candy Team, our store operations folks and our loyal Texas customer base. H-E-B is truly a great place to work and shop." NCA and Candy & Snack TODAY magazine created the Confectionery Leadership Awards program in 2011 to recognize and honor the confectionery industry's best and most innovative cat- egory champions and leaders. The pro- gram allows NCA manufacturers and brokers to recognize outstanding retail- ers and wholesalers in the confectionery community for their effective customer marketing, shopper-driven shelving practices and promotion of new items. The National Confectioners Association is the Washington, D.C.- based trade group representing the $34 billion U.S. confectionery industry and comprised of 320 member companies that manufacture and market the vast majority of chocolate confectionery, sugar confectionery and gum sold in the United States. Serving as the voice of the industry, NCA advocates for a pro- business policy agenda, helps the indus- try understand and implement food safety and other regulations, provides information to help members strengthen their business in today's competitive environment and fosters relationships between all sectors of the industry. CELLARS AT JASPER HILL'S BAYLEY HAZEN BLUE HONORED AS WORLD'S BEST UNPASTEURIZED CHEESE Cellars at Jasper Hill LLC recently announced that its Bayley Hazen Blue cheese was awarded World's Best Unpasteurized Cheese at the World Cheese Awards in London. The World Cheese Awards, now in its 26th year, hosted an international panel of judges comprised of over 250 cheese experts from 26 different coun- tries. Bayley Hazen Blue won a Super Gold award and subsequently made it into the final round of 16 cheeses, where it was officially recognized as a trophy winner under the heading of World's Best Unpasteurized Cheese. Bayley Hazen Blue is a Jasper Hill Farm original and is made from high-quality whole raw milk. It is named for an old military road com- missioned by George Washington during the Revolutionary War. Bayley has a fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-dis- tributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty fla- vors in the milk. For more information on Bayley Hazen Blue and Jasper Hill's other award- winning cheeses, visit www.jasperhill farm.com/cheese. RICARDO HEREDIA OF SAN DIEGO WINS $100,000 AND THE WORLD FOOD CHAMPION TITLE The smoke has cleared and the dust has settled, and Ricardo Heredia has been named the 2014 World Food Champion, winning $100,000 and bragging rights to last a year. Heredia, who competed in and took the category title in the Bacon World Championship – one of nine cate- gories represented at the World Food Championships – bested a packed play- ing field of more than 400 competitors over the weeklong, tournament-style event. The World Food Championships took place in Las Vegas, November 12- 18, culminating in a Final Table throw- down between the nine category champi- ons for the World Food Champion title. Heredia's final award-winning dish at the competition, Bacon Tamal with Bacon Salsa Verde, was inspired by Mexican street food. The dish was judged based on the World Food Championships' EAT™ Methodology, weighing the combination of execution, appearance and taste. "I'm ecstatic. I can't believe that I won," said Heredia. "The key is not only your planning and proper execution, but it's about bringing your full A-game. If you hinder or hesitate one second, then you're second or third place. You're not number one." Heredia presented his Bacon Tamal with Salsa Verde to a discerning panel of culinary celebrities and Las Vegas nota- bles, including comedian Louie Anderson, competition barbecue pitmas- ter Melissa Cookston, "Food Network Star" contestant Emily Ellyn, Kenmore Brand's Executive Chef Kari Karch, model Sabina Kelley, celebrity reporter Robin Leach, "The Next Iron Chef" judge Simon Majumdar, President of Le Cordon Bleu College of Culinary Arts in Las Vegas Lachlan Sands and World Food Championship co-founder Larry Oliphant. "I think it's true what they say about the third time being the charm," said Mike McCloud, President of the World Food Championships. "This year's championship was absolutely the best ever. Food-sport has reached a new level, thanks to the passion, creativity and per- formance of 400 of the best culinary competitors we have ever seen." Now $110,000 richer, Heredia plans to spend some time traveling to different countries and working on getting his own 501c3 started to serve his neighborhood youth. Heredia is preceded by Dave Elliott of Olathe, Kansas (2013 winner) and Robert Butler of Las Vegas (2012 winner). Major brand partners of the World Food Championships include Alaska Seafood ® , Bull Outdoor ® Products, Kenmore ® Brand, US Potato Board ® , Red Robin ® , Sandwich America, Taylor Farms, American Culinary Federation, the happy egg co. ® , Sam's Club ® , Humm Systems ® , Southern Pride, Reser's Fine Foods ® , Le Cordon Bleu, Cupcake Vineyards ® , Wright ® Brand Bacon, Chef's Roll, Challenge Butter, Gunter Wilhelm ® , Downtown Las Vegas Events Center, Just a Pinch™, Hammer-Stahl Cutlery, GrillGrate, and Southern Wine and Spirits of Nevada. For more information on the World Food Championships or for a complete list of 2014 winners, visit www.worldfood championships.com.