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GOURMET NEWS www.gourmetnews.com n JANUARY 2016 n GOURMET NEWS 5 0 White Coffee Introduces New Pod Format for Nespresso White Coffee Corporation introduces a new coffee format: Nespresso ® compatible cap- sules. The new espresso pods, created under the "Café Blanco" White Coffee moniker, come in one deliciously rich variety, "Pitch Dark Blend." The dark roast Arabica coffee product launches officially at the Winter Fancy Food Show, and will be available in 10-capsule boxes nationwide later this year. Café Blanco Pitch Dark Blend is uniquely positioned to target an espresso lover who seeks to capture the European delicacy, with the ease of a one-cup Nespresso system. "The Nespresso concept has helped redefine the way millions of people enjoy espresso coffee today," says Jonathan White, Execu- tive Vice President of White Coffee Corpo- ration. "We are thrilled to be affiliated with this pioneer in the portioned coffee seg- ment." Nespresso began 30 years ago with a sim- ple but revolutionary idea to enable con- sumers to create the perfect cup of espresso coffee, just like a barista. With sales in 62 countries worldwide and over 400 boutiques, it has transformed the coffee culture. Ne- spresso is currently wholly owned by Nestlé, S.A. White Coffee continues its dedication to packaging innovation, adding to full service coffee offerings, including coffee and coffee products in bags, bricks, single serve coffee, BioCup ® and now Nespresso compatible coffee pods. In November, BioCup, White Coffee's ecological niche for wholly biodegradable pods, was honored as a final- ist in the 2015 World Beverage Innovation Awards for the Best Environmental Sustain- ability Initiative category. The award cere- mony was held at BrauBeviale, one of the largest trade shows for the global beverage industry, in Nurem- berg, Germany. About White Coffee Corporation White Coffee Cor- poration is based in Long Island City, New York, and is a third-generation, certified woman-owned business in operation since 1939. As a core part of its coffee offerings, White Coffee is proud of its collaboration with prominent licensed brands. For more information, go to www.whitecof- fee.com, call 800.221.0140 or stop by booth #3905. Millennials Drive Meal Solution Category Growth U.S. supermarkets are seeing an increase in sales in meal solutions that combine all the necessary ingredients together to create a meal at home. The growing hunger for con- venience and the rise of Millennials has led the growth of prepared and prepackaged foods over the past years, but that isn't where it stops. Eighty-one percent of Millennials prefer to buy their food from a grocery store, and as Millennials face tougher budget con- straints than older generations, meal solu- tions are an ideal outlet to express their culinary interests. Along with pre-prepared meal options, the home chef who prefers to "cook from scratch" can now find cross-store merchandising with items from center store, produce and perimeter departments in a cen- tralized location for customers to create their own meal. Through the use of these cross- category promotions, retailers are seeing a rise in sales, and consumers indicate they value the convenience. "The cooking and dinner sauce category has grown over 25 percent in the past decade, in part due to home chefs who value the ease in meal preparation," according to Mark MacKenzie, Managing Director at Pas- sage Foods North America. "In fact, 83 per- cent of home-cooking adults use a sauce, mari- nade or dry seasoning blend while cooking, 74 percent of which are store bought." The buying power shift from the Baby Boomer generation to Millennials has been a factor in this relatively new meal solution category. In a recent survey, eight in 10 Mil- lennials said they are interested in where their food comes from and are more consci- entious about what they are eating. Sixty-one percent of Millennials report they enjoy cooking from home and wish to further their culinary experience, according to a study by Harman Group. Meal solutions are providing exactly that to a generation with over $200 billion in buying power. Food producers aware of this demand are expand- ing into more interna- tional and ethnic cuisines, which appeal to a younger generation. Responding to market demand, Passage Foods recently added a line of Latin American cooking sauces, including Passage to Cuba, Passage to Jamaica and Passage to Argentina, complementing its ex- isting range of Indian, Asian, Moroccan and European cooking sauces. For more information, visit www.passage- foods.com, call 800.860.1045, email info@passageusa.com or stop by booth #884 at the Winter Fancy Food Show. Marieke Gouda – Handcrafted with Passion Rolf and Marieke Penterman are first-gener- ation Wisconsin dairy farmers who moved from the Netherlands to Wisconsin in 2002. Having both grown up on small, 60-head dairy farms in Holland, Rolf and Marieke wanted to pursue their passion for dairy farming in an area that would afford them the capabilities of expansion. Wisconsin, with its vast dairy base and farm-friendly people, seemed ideal. They began dairy farming in Thorp, Wisconsin, and so began the adven- ture. Missing the Gouda cheese they grew up with in the Netherlands, Marieke began mak- ing cheese in November of 2006 and won Best of Class with Marieke ® Gouda Foene- greek in the Flavored Semi-Soft Cheese cat- egory at the 2007 U.S. Championship Cheese Contest. Since her first win, Marieke and her team have earned over 115 interna- tional and national awards, some of which include: U.S. Grand Champion at the U.S. Cheese Championship in 2013; a sweep of the Aged Gouda category at the World Com- petition in 2014; a sweep of the International Style with Flavor Added category at the 2015 ACS for Marieke's Foenegreek, Cumin and Jalapeno Goudas; and two Gold Awards for Best USA Cheese in two categories at the Nantwich International Cheese Awards, U.K., for Marieke's 12 to 18 month Gouda and two to four month Truffle Gouda. Marieke is their signature cheese, made with an authentic Old World Gouda recipe. The equipment, culture, herbs and spices are imported from Holland. The rBGH-free cow's milk couldn't be fresher, being piped directly from the first milking of the day into the processing vat. Within five hours, the milk has been turned into 20 pound wheels and then sent to the brine tank. After a breathable coating is applied, all wheels are aged on wooden planks in a special humidity and temperature controlled aging room where wheels are meticulously cared for as long as they are in the facility – anywhere from two months to two years. One can enjoy seven different age categories of Marieke Gouda plain, 17 different flavored Goudas and Marieke's American original vegetable rennet cheese, Marieke Golden. New flavors for 2015 include: Truffle Gouda – a decadently rich and creamy Gouda made with black truffle and truffle oil which makes it a perfect stand-out cheese for any cheese plate and for many cooking ap- plications; Bacon Gouda – an ever popular pairing of award-winning Marieke Gouda and the best bacon in Wisconsin for 2015 from Thorp's popular meat m a r k e t , N o l e c h e k ' s ; and Cranberry Gouda – a sea- sonal Gouda made only in the fall. Visitors can take a tour, shop and eat at Marieke Gouda's state-of-the-art dairy, creamery, store and cafe right on highway 29 in Thorp – a prime location for those travel- ing the busy highway between St. Paul, Min- nesota and Green Bay, Wisconsin. The Pentermans now milk 430 cows and have ex- panded their retail store hours and cheese- making to keep up with their growing popularity. Learn more about Marieke Gouda and its authentic raw milk and award-winning cheeses at www.mariekegouda.com. Suzie's Thin Cakes: Bold New Packaging, Same Fantastic Taste Good Groceries Company, 98 4th St., Suite 414 Brooklyn, NY 11231, under its popular Suzie's Brand, continues to launch category- changing healthy products while improving its healthy natural staples. Good Groceries is proud to provide unique and delicious prod- ucts that are also healthy and nutrient-rich. Suzie's Thin Cakes continue to be the leader of the pack, now with a bold new look highlighting its Non-GMO Status, Whole Grain Council and low calories per serving. These puffed grain cakes are thin enough to be used as a bread substitute, perfect with your favorite topping or simply delicious by themselves as a favorite snack. Now avail- able in seven mouthwatering flavor profiles, as Buckwheat has joined the family! Suzie's Quinoamilk is a shelf stable, gluten-free, vegan, dairy/lactose-free milk beverage alternative that is perfect by itself or with cereal. It is made with pure quinoa – not blended with other grains – so you get the pure, sweet, nutty taste of quinoa and all its amazing health benefits. Available in three flavors: Unsweetened Original, Unsweetened Vanilla and Vanilla Sweet- ened. Suzie's Quinoamilks are vegan, soy, rice and nut- free and made without GMOs. Suzie's Brand recently made its entrance into frozen foods with two SKUs: its Parsnip Fries and Carrot Fries. Suzie's Parsnip Fries and Carrot Fries offer a great tasting health- ier alternative to traditional fries. Suzie's Parsnip Fries and Suzie's Carrot Fries are delicious baked or fried. Oven crisp, crunchy and simply delicious, its fries are made with choice cut veg- etables of the highest quality. Suzie's Quinoamilk, Parsnip Fries, Carrot Fries and other quality, healthy nat- ural foods are available at fine grocery stores through- out the U.S. and Canada. For more information, go online to www.good-groceries.com, email info@good- groceries.com, call 718.768.0821 or stop by booth #469.