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GOURMET NEWS SEPTEMBER 2015 www.gourmetnews.com Supplier Business SUPPLIER BUSINESS 1 4 BRIEFS Bridor Brings European Pastries for American Tastes Blue Moose of Boulder Earns a Silver in the 2015 International Cheese Awards Blue Moose of Boulder, an all-natural producer of hand-crafted hummus, salsa and spreads earned a silver medal in the 2015 International Cheese Awards spreadable cheese category. The International Cheese Awards is a cheese show and competition held each year at Dorfold Park near Nantwich, England. It represents the most important cheese events in the UK and one of the most important events on the global level. This year involved 200 judges and a record of 4,611 entries from the smallest independent dairy producers to the cheese giants of the world. Blue Moose of Boulder's delicious White Balsamic Fig spread earned a silver in class DP162 for spreadable cheese of any variety. Silverado Provisions Celebrates Two Years Silverado Provisions is celebrating its second anniversary this year. "I founded Silverado Provisions almost two years ago to serve independent California food makers, giving them a chance to sell in fine food retailers in northern California and regional markets," said Kevin Sandford, Founder. Among the company's clients are Nuthouse Granola in Berkeley, Marshall's Farm Honey in American Canyon, L'Amourette Chocolate in San Francisco and Hurley Farms in Napa, which produces jams and preserves. For further information, email Sandford at kevin@silveradoprovisions.com or call 707.346.1027. Hinoman's Vegetable Whole-Protein Ingredient Granted GRAS Status Hinoman, Ltd., has been granted self-affirmed GRAS (Generally Recognized as Safe) status for its Mankai, a vegetable whole-protein ingredient with high nutritional value. The announcement was made during the Institute of Food Technologists (IFT) conference in Chicago, July 12-14. The GRAS designation is for the use of Mankai in functional foods and beverages, and was confirmed based on scientific methods, as well as corroborated by extensive history of use in Asia Pacific. The status was endorsed by a third party-appointed panel composed of some of the top food toxicologists in the U.S. Foster Farms Enters Premium Lunchmeat Market Foster Farms is introducing a new line of premium All Natural Sliced Turkey lunchmeat available now at retailers throughout California and the Pacific Northwest. The product is available in two flavors, Slow Oven Roasted Turkey Breast and Honey Roasted & Smoked Turkey Breast. Foster Farms All Natural Sliced Turkey is free of nitrates and nitrites and 98 percent fat free. Simply roasted, sliced and packaged, the new line of premium turkey lunchmeat is made with 100 percent turkey breast and contains no chemicals, preservatives, artificial ingredients or colors. The Slow Oven Roasted Turkey Breast has 35 percent less sodium than the average sliced turkey breast. familiar to Americans. "The butter, even if it's a very good quality butter, the taste is slightly different. We make sure to source and to use natural ingredients," Morel says. "Our people are master bakers. We try to combine tradition with healthy, natural ingre- dients with innovation." That interest in inno- vation and appeal to American's tastes comes through in the product line that Bridor makes in the American plant. "In the U.S. there is a high demand for danishes. Here in the U.S. you have danishes containing different fillings," Morel says. "We're about to launch a pumpkin danish. It's a big flavor during the fall in the U.S. That flavor would not be successful in Europe." Europeans are simply not as fond of pumpkin flavor as Americans are, he ex- plains. Nor do Europeans generally share Americans' fondness for cinnamon. Bridor, however, plans to cater to that American taste with a new Cinnamon Brioche. "It's an amazing product, but cinnamon is not a fa- vorite flavor in Europe," Morel says. "We wanted to get closer to American con- sumers, so we had to adapt our products." Bridor even has a plan to cater to Amer- icans' fetish for freshness: Most of its prod- ucts are sold pre-proofed, egg-washed and ready to bake off in about 15 minutes, so retail bakery departments can respond quickly as their shelf stock is depleted and have a new batch of fresh pastries out of the oven and into the bakery case in a matter of minutes. "By bringing that technology, we bring a new experience to American consumers. Customers can come in and find fresh pas- try on the shelf all day," Morel says. "Our vision is to elevate the quality of the products on the shelf. Our vision is that our products would be fresh all day long." Bridor products are designed to be sold at prices that are competitive with other premium products. "Our products are af- fordable – it's not a luxury product. It's a product that can be bought on a daily basis," Morel says. For more information, visit www.bridor.com. GN BY LORRIE BAUMANN Bridor USA has just finished an expansion of its plant in Vineland, New Jersey and is expanding its penetration in the American market. Bridor makes a range of pastries that includes signature croissants, brioches, chocolatines and lattice pastries. The company started producing its products in the U.S. in 2002 after testing the waters by exporting pas- tries into the country from France. "We de- cided to get closer to the market," says Bridor USA Senior Vice President of Sales Olivier Morel. "It's very important for us to pro- duce in the U.S.... Our vision is to bring the best European products to the U.S. and Canada." The technology inside the American plant was imported from Europe, and prod- ucts are made according to French tradi- tions, including baking with butter, although the butter, like the other ingredi- ents for the pastries, is sourced in the United States. The result is a product that adheres to traditional French standards for quality while delivering the tastes that are Galimaro Sauce Brings a Taste of Argentina gredients as they added them to a wine bot- tle, shook it up, corked it, added a label and presented it to friends and family. Recipi- ents loved it so much that mak- ing and giving the sauce each holiday season turned into a family tradition. Over the next 20 years, people started asking for it all year-round. The Hefners learned that many were adding it to Italian dishes and using it as a simmer sauce in their Crockpots as well as in dips. "We've had a couple of people tell us that they've replaced their sriracha with Galimaro. It's much more flavorful as well as being a little bit spicy," Carol says. For many years, the Hefners ignored the pleas of their friends for more of the sauce. "We just didn't have time to make it," says Carol. Eventually, though, the friends won their case and the family decided to go into com- mercial production. They enlisted the serv- ices of Oklahoma State University, which was able to provide nutrition information for the product's label. They designed new labeling, signed with a co-packer, and then found that the process to make a shelf-sta- ble product had changed the flavor profile for the sauce. They went back to the test kitchen to adjust the recipe so it would taste the same as the original sauce even after it was heat-treated. "It took about two years to get through the process, and now we have this wonderful sauce that is truly unique," Carol says. "We have five kids who have collaborated in various ways in bringing Galimaro to the market.... Everybody has a piece of the pie and takes responsibility for different as- pects of the business." Galimaro Spicy Argentine Sauce is packaged in a 12- ounce bottle and is organic, has no preservatives and is gluten free. The suggested re- tail price is $9.99. For more information, visit www .galimarosauce.com. GN BY LORRIE BAUMANN Galimaro Spicy Argentine Sauce is a flavor- ful condiment with a kick of heat recreated from the spicy sauce that Galimaro founder Robert Hefner IV first tasted as he worked alongside Argentine horse trainers as a teenager. Hefner had spent his early teen years working alongside cowboys of Argentina at the polo fields, Carol Hefner, Robert's wife and now the President of Galimaro ex- plains. "The Hefner family has played polo for five generations. It has been a fun fam- ily tradition." At the end of the work day, the gauchos – Argentinian cowboys – typically gathered around open-pit barbecues at which they grilled goat, lamb, beef or pork. While the meat cooked, they'd grab a wine bottle and fill it with the ingredients for a sauce that they shook up and spilled over their smok- ing meat. Robert watched them do it until he learned to replicate the recipe and then perfected it in his home kitchen. "We were on a tight budget when we were first married. So, we thought that for holiday gifts, we'd make this sauce – it was a labor of love," says Carol. The young cou- ple mixed the sauce by eyeballing the in-

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