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C o n v e n i e n c e R e t a i l e r S h o w D a i l y 1 5 M o n d a y, O c t o b e r 1 2 , 2 0 1 5 2015 Best of Show GET A BOOST WITH CANNA ENERGY DRINKS As far back as anyone can recall, people have been desperate to find a way to stay energized throughout the day and night. In past years, consumers have been ingesting loads of caffeine to try to find that extra boost to keep them alert. What once was a job that coffee and tea were sought after for soon transitioned into an opportunity for energy drinks to make a name for themselves. In fact, according to sponsorship.com and the U.S. Economic Census, sales of energy drinks have increased five billion dollars per year just in the four-year span of 2011 to 2015. Energy drinks have caused a large controversy for years due to the ingre- dients used – for example, the artificial sweeteners aspartame, acesulfame K and sucralose. Other popular energy drinks can cause consumers to experi- ence twitching, jitters, nervousness, indigestion problems, and of course, a significant energy crash after the caffeine wears off. Canna Energy decided to reinvent the concept of the energy drink by creating a drink formula that tastes great while providing enhanced energy focus and a protective dose of key vitamins and nutrients, while still allowing its consumers to go through- out their day without feeling the side- effects of caffeine and artificial sweet- eners. These drinks are infused with hemp oil in order to provide Canna Energy drinkers with key nutrients that everybody needs. By creating a source of energy that is healthy and safe to consume with no artificial flavors, colors or sweeteners, no preserva- tives, and is gluten free, Canna Energy drinks have restored the edge that energy drinks have in the beverage industry and have created some major competition for other ener- gy drinks. Visit Canna Energy at booth #3332. NEWS FROM EMILE HENRY, ROSLE, MAUVIEL, DURALEX AND LEKUE Emile Henry For Stunning Table and Buffet Service Emile Henry presents professional ceramic serving collections for the restaurant. Made of Emile Henry's High Resistance, HR ceramic ® , these products are created for heavy use. The Gastron range is designed to offer functional serveware for intensive use in mass catering. It offers excellent heat retention and a style that shows off food, giving a stunning presenta- tion. The Urban Buffet offers contem- porary shapes and soothing colors, bringing freshness and energy to a buf- fet. Focused on the stewpot as serve- ware, the Brasserie range is dedicated to individual service at the table. Emile Henry is certified ISO 9001. Made in France. Rösle 600 Series of Stainless Steel Utensils Offers Seamless Construction and Timeless Elegance Rösle presents a collection of stainless steel utensils, all made of one-piece construction, and all raise the bar in terms of elegance. Each tool in the 600 series offers simple, smart perform- ance characteristics. For instance, spoons and ladles for portioning and serving feature a round rim for exact and drip-free pouring. The seamless one-piece manufacturing eliminates any place for food residue to hide. Stylishly designed, the 600 Series has holds its beauty even when washed with harsh detergents and its simplici- ty of design complements both casual and formal tableware. Each of these utensils is streamlined to perform a special task, superbly. Mauviel Introduces M'basic: A Collection Made for Professionals M'basic was created in France for the professional, commercial kitchen. The 18/10 magnetic stainless steel cookware is efficient and easy to clean. The stock- pots, stewpans and rondeus offer rapid heat and cool down properties and the sturdy handles are riveted to the pots for safety. All of the pots have tubular han- dles that are made from 'stay cool' stain- less steel. A non-drip edge is a standard feature on all the products so dripping on work surfaces and the stove is eliminat- ed. The sandwich thermoradiant bottom is designed for cooking on all surfaces, including induction. M'basic is made in France. Duralex is Clear Duralex presents a full range of glass din- nerware that "plates" beautifully and offers a fresh, bistro style to restaurant service. Duralex offers all of the standard shapes used by cafes, taverns and bak- eries. The dinnerware is made of tem- pered glass in France and withstands rig- orous quality testing. The designs create a stylish, under- stated look that complements any table- top. Glassware for hot and cold bever- ages, tasting, appetizers and desserts compliment the dinnerware. Made in France. Lekue for Baking Efficiency Lekue presents its commercial collection of 100 percent platinum silicone molds made in Catalan. This extensive collection is the com- mercial favorite by many of top commer- cial bakers. Now, the full line is available in United States. Lekue's patented R' System allows constant airflow, thus achieving faster cooking times and even results from center to edges. Lekue maxi- mizes the use of sur- face space for each mold, resulting in a large number of units produced. All of the products are 100 percent compliant with European and FDA regulations for materials that come into contact with food. AWARD-WINNING GLUTEN-FREE PRODUCTS FROM VENICE BAKING From national chains to independent fine-dining establishments, Venice Baking Co. has helped educate restau- rants about serving the gluten-free com- munity safely. Experts predict the gluten-free mar- ket 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. 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 sea- soned 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 ver- satile dough balls that are flash-frozen and provide a cost-effective 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 edu- cating restaurants on the best ways to create a menu that caters to the needs of its customers. Whether it's storage methods or how to ensure that food is pre- pared without cross-contamina- tion, our approach is driven by a love of customer service and a dedication to the food industry," said Jimmy DeSisto, Chief Executive Officer of Venice Baking Co. Family-owned since 1953, the com- pany's commitment to innovation reflects the evolution of consumer tastes and preferences. For more information, visit www.venice bakery.com, or call 310.322.7357.