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GOURMET NEWS JUNE 2015 www.gourmetnews.com SFF PREVIEW 1 8 New Zealand Products from Pacific Resources International Pacific Sea Salt starts a journey with every sunrise as the salt from the clean ocean water surrounding New Zealand is warmed and dried by the wind and the sun. It takes 13 months of sunrises to nat- urally dry this perfectly balanced sea salt with all the essential trace elements. There is no mystery about Pacific Sea Salt. It is simply processed by nature for your good health. Just as with clean water, every body has a thirst for salt to survive. Most so-called sea salts only contain sodium chloride, as during processing the trace elements are eliminated and additives are added. Just check the ingredients on the labels. Other sea salts mined from the land have high concentrations of minerals that can be harmful to the body by causing plaque buildup in the arteries. They may also contain impurities from ages of set- tling in one location with a consistent run off of surrounding elements. Pacific Sea Salt trace elements are properly proportioned in ppm (parts per million) just the way the body can easily utilize them. This type of natural sea salt is beneficial to reducing blood pressure and promoting sleep. Dr. F. Batmanghe- lidj M.D., the author of "You are not sick, you're thirsty!" explains that salt has many other important func- tions than just regulating the water content of the body (www.health- benefitsofwater.com/benefits-of- sea-salt/). No mysteries here, for a healthy life style, your body requires a perfect sea salt. Pacific Resources International (PRI) continues to bring the very best of New Zealand to the U.S. market, and your customers deserve that very best. They will be amazed at the clean sweet flavor. PRI has been importing exclusive New Zealand products for more than 28 years. Manuka Honey sales continue to take over the honey category, bringing strong profits to retailers across the country. Consumers are looking for Manuka Honey and are willing to pay a higher price for Manuka because it works for digestive health and skin treatments. It not only tastes good but will help build the body's defenses. There ap- pears to be no end to demand, and, with the current regulations, Manuka from quality bee keepers is harder to find. PRI has the largest selection of imported Manuka honeys that are packed under the strict new guidelines in New Zealand. Visit Pacific Resources International in booth #155 at the Summer Fancy Food Show or visit online at shoppri.com. Or for further information, email info@pri-nz.com. Heartland Gourmet Raises Eyebrows in Bakery and Health Food Aisles Just because someone can't eat gluten doesn't mean they or their family shouldn't have mouthwatering, scrump- tious, finger-licking, delectable desserts and snacks. Heartland Gourmet has worked tirelessly at developing gluten- free muffins, cupcakes, cakes and breads to tickle the taste buds. Its vari- eties are both unique and flavorful for those who have celiac or are gluten in- tolerant to share with pride. Heartland Gourmet products can be enjoyed in two forms: 11 varieties of baked-off frozen for your customers' convenience and 12 baking mixes for them to keep on hand for quick and easy prepara- tion. Heartland Gourmet is certified by the Gluten– Free Certification Program (GFCP) and Global Food Safety Initiative (GFSI), and its products are produced in dedicated gluten-free production areas ac- cording to GFCP standards. All of these delicious products are preservative-free and con- tain no trans fats. To get a complete listing, pricing, or find a distributor near you, contact the com- pany at 402.423.1234 or email susan@heartland gourmet.com. BY MICAH CHEEK Summer Fancy Food show is upon us. Gourmet News has singled out five compa- nies to look out for on the convention cen- ter floor. From old institutions to young guns, these exhibitors are sure to draw in- terest. Spiceologist, the company that created the Spiceologist Block, is back with new spice blends. The new Thai Peanut Rub will be up for taste testing at the booth, as well as the Maui Wowwwy Rub. Thai Peanut is a spicy blend of dehydrated peanut butter, coconut, and Thai spices. Maui Wowwwy is the first-ever all natural teriyaki rub and is composed of dehydrated pineapple, pow- dered Tamari soy sauce, Chinese spices, chiles, and black sesame seeds. Be on the lookout for a Naked Sea Arum Gold Salt as well, which is enriched with 24 karat gold dust. The Spiceologist Block is back and available with a collection of custom or- dered spices from Spiceologist's catalog of over 120 herbs, spices and salts. In addition to the "Choose Your Own Spice" feature, The Spiceologist Block has the optional fea- ture of laser wood engraving. CEO Pete Taylor is also excited to reach out with his new initiative for chefs, offering Spiceolo- gist's dynamic herbs and spices wholesale for restaurants and institutions. With matcha on everyone's superfood list this year, AOI Teas is ready to provide 100 years of expertise on the subject. Recent studies indicating matcha's high antioxi- dant and potassium levels are boosting the appeal of the powdered tea leaves. AOI has the capacity to provide any volume from 30 grams to thousands of kilos of matcha in any grade, including certified organic matcha. Budding tea enthusiasts will enjoy traditional supplies and accessories to host their own Japanese tea ceremony. AOI Teas' booth will feature taste testing of different grades of matcha as well as flavored blends. Biena Foods' booth is rolling out a new look and new packaging sizes for all natural Chickpea Snacks. The bold brand redesign will be unveiled this year as well as larger five ounce bags. The five ounce bags, shown for the first time at Summer Fancy Food Show, are more family sized and made for the home pantry. Healthy snacks for children are a big topic this year, and Biena is keeping to that trend with high protein baked chickpeas that are all free of the eight most common food allergens. Their great new look will direct even more attention to this health focused brand. The newest Chickpea Snack flavor, the medium spicy Habanero, has all the heat and crunch of spicy chips with low fat and high fiber. You can try out all five sweet and savory flavors at the booth. Frontier Soups is unveiling two new soup mixes this year. In a nod to global in- fluences and ethnic-inspired current trends, Frontier's Pacific Rim Gingered Car- rot Soup is influenced by Thai flavors, and is also inspired by Indian dal. Consumers add fresh carrots, chicken or vegetable broth and coconut milk to complete the mix. Frontier Soups also has a classic com- fort food, the Kentucky Homestead Chicken and Rice Soup. Jasmine rice, daikon radish seeds, and baby garbanzo beans combine to make a filling and satis- fying dish. Lemon and oregano seasonings enhance the rich flavors of chicken and rice. The colorful blend of dried carrots, freeze dried spinach and red radish seeds looks as good on the shelf as it does in a bowl. Pacific Rim Gingered Carrot and Kentucky Homestead Chicken and Rice continue a tradition of all natural mixes to make wholesome meals for family and friends. Both new soups will be available for sampling. We know we can count on Enstrom for tasty toffees. Enstrom will be wrapping its iconic candies in exciting new packaging this year. The rebranding will feature a new logo and brand mark as well as a vari- ety of new pack sizes. Enstrom will also be unveiling bar boxes, each holding four in- dividual pieces of classic milk chocolate or dark chocolate almond toffee. Come to the booth to see Enstrom's new look and get a taste of their Milk Chocolate Almond Tof- fee Singles. GN Variety on Display at Summer Fancy Food Show As America's best-selling specialty brand of chocolate party cups, Kane Candy continues to provide innovative and chef-quality prod- ucts to the retail class of trade. The brand continues to win numerous national and in- ternational industry trade and consumer awards for innovation, quality and taste. Consumers love the "at home entertain- ing" trend, and these chocolate cups are the perfect mini desserts for any party. Quick and easy to use, one simply fills and serves to provide your guests with world class, pastry chef-inspired desserts. Pair Kane Candy dark or white chocolate cor- dial & toasting cups with any liqueur, port or dessert wines for a fun, elegant and tasty twist at your next dinner party. Kane Candy products are fantastic ad- ditions to any quality baking and decorat- ing theme. Merchandise in better baking sections, party-themed displays, wedding themes, seasonal displays or in the every- day gourmet sections of your store. Cross- promote with fine wines and liqueurs, dessert fillings, soft cheeses or in better chocolate sections. The products also make great add-on sales for floral depart- ments, wine and cheese sections, bakery or holiday-themed displays. All Kane Candy products are proudly made in the United States, certified kosher and gluten-free. The chocolate party cups are now available in nine award-winning retail pack varieties, in- cluding dark chocolate cordial & toast- ing cups, white chocolate cordial & toasting cups, pink magnolia chocolate dessert cups, chocolate tuxedo cups, pastel chocolate flower cups, dark chocolate party cups, pink & white chocolate celebration cups and lim- ited edition winter wonderland white choco- late holiday cups. Forty-eight-count floor shipper displays and open stock 12-count cases are available from most regional spe- cialty food distributors. For more information, contact Kane Candy directly by email at info@kanecandy.com or by phone at 800.875.5557. Visit the com- pany online at www.kanecandy.com. Mini Chocolate Dessert Cups by Kane Candy Perfect Any Party Specialty Foods Continued from PAGE 1 make them more affordable," said Ger- lach. The Specialty Food Association says that this growing availability and afford- ability of natural and organic products in mainstream grocers means that it's criti- cal for specialty food retailers to differ- entiate their offerings from mainstream competitors, especially since manufac- turers are creating specialty lines de- signed specifically for the mass market to purchase in conventional grocers. As an April article from Wall Street Journal put it, "Specialty food is becoming less special." GN

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