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GOURMET NEWS www.gourmetnews.com n JANUARY 2016 n GOURMET NEWS 1 1 8 Quality Candy Company Meets Consumer Demand with New Items Quality Candy Company is a leading manu- facturer and distributor of high-quality hard and soft sugar candy. In addition to being a key leader in the foodservice market, Quality Candy also produces two distinct lines of branded products: King Leo ® , the oldest con- tinuously sold brand of peppermint candy, dating back to 1901; and Gilliam ® , a brand of colorful stick candy and high-quality hard candy dating back to 1927. The King Leo brand features a soft sugar candy in both a Puff and Stick format. While Peppermint is the preferred flavor by con- sumers, they also offer the products in a va- riety of fruit flavors. New for 2016 will be a refreshing Soft Chocolate Mint Puff & Soft Stick. This soft formulation is made with cocoa and pure peppermint oil to give an ex- cellent, refreshing mouth feel. Unlike most chocolates, this item is not susceptible to heat like normal chocolate bars and it is al- lergen-, gluten- and fat-free. The King Leo brand will also be offering in 2016 a non-GMO Crushed Peppermint. As demand for organics and non-GMO in- gredients grow, Quality Candy will continue to meet the demand with quality products. Also new to Quality Candy's portfolio under the Gilliam Brand is its new Organic Candy line. It will offer organic candy in stick, drop, disc and lollipop formats. The organic stick product will be called Lolli- sticks and feature two SKUs: Organic Very Berry and Or- ganic Tropical. In the Organic Very Berry Box, there will be three Lollisticks each of Blue- berry Pomegranate, Strawberry Cheesecake, Berry Mango and Lemon Berry. The organic Tropical flavors are Coconut, Mango, Pineapple and Ginger Lemon. Other flavors offered in the Organic portfolio include: Lemon, Cherry, Hot Cin- namon, Salted Caramel and Cherry Almond. This portfolio of Organic items will be avail- able in the first quarter of 2016. Quality Candy, based in Henderson, Ne- vada, is a privately held business managed by the President, Laurie Redmond. Recently, the manufacturing plant was ex- panded; now the 100,000+ square foot factory is producing more than 20 million pounds of candy annually, maintaining vigilant attention to high food safety standards and quality as- surance programs. Quality Candy Company, founded in 1986, has always maintained its commitment to quality manufacturing, supe- rior ingredients, exceptional personnel and the ability to keep costs competitive. This combination has contributed to its fast paced growth and success. For more information, visit booth #3412, call 702.565.4711 or visit www.qcandy.com. To email a sales inquiry, contact sales@qcandy.com. Chatham Village Croutons Sprouting with Flavor In a tiny sandwich shop nestled in the town of Chatham, Massachusetts on the elbow of Cape Cod, a great tradition of baking the freshest breads, rolls and unique croutons was born. Today, the tradition still lives as the bakers of Chatham Village ® croutons continue to use the signature process to cre- ate unique, deliciously crunchy croutons. For the traditional line, the bakers of Chatham Village croutons start with "made- from-scratch" French bread dough. After the rich, crusty loaves cool, they are cut to the perfect size, seasoned with a special season- ing blend, and baked again to seal in that ex- ceptional Chatham Village flavor. The tradi- tional line includes Garlic & Butter, Caesar, Ranch, Cheese & Garlic, Garden Herb, Sea Salt & Pepper and Fat Free Garlic & Onion. Chatham Village also has introduced some innovative new products to appeal to con- sumers who are interested in new eating trends and/or living a gluten-free lifestyle. Today's consumer is looking beyond wheat, to a variety of whole grains, including ancient or heritage grains. These grains have remained unchanged over hundreds or thou- sands of years. A sprouted grain has just begun to grow into a new plant. Sprouted and ancient grains have begun to appear in many grain-based pack- aged foods, including cereals, breads and noodles. And now, sprouted ancient grains are available in crouton form. These deli- cious new croutons begin as freshly baked bread made from a signature blend of non- GMO flour containing quinoa (traditionally from Bolivia and Peru), amaranth (enjoyed since the time of the Aztecs), spelt and 100 percent whole wheat. Then the bread is cut, baked and seasoned for a delicious crunch — the same delicious crunch and quality con- sumers have come to expect from Chatham Village, a brand they know and trust. The products are made with non-GMO sunflower oil and flour and contain no high fructose corn syrup, artificial flavors or colors. They are available in Aged Parmesan, Garlic & Butter and Seasoned. And for those consumers looking for gluten-free products, Chatham Village Sea- soned Herb croutons fit the bill. The made- from-scratch bread dough is a custom blend of tapioca flour, rice flour and potato starch. Chatham Village Croutons can be enjoyed on salads, in soups or as a perfect snack. For more information, visit www.marzetti. com or go to booth #1155. Salty Wahine Gourmet Hawaiian Sea Salts: 'Making Eating Healthy Fun' Salty Wahine Gourmet Hawaiian Sea Salts is a family owned business that has its roots on the island of Kauai. Salty Wahine special- izes in tropically infused seasonings and Hawaii grown cane sugar. Laura Cristobal Andersland created Salty Wahine in June of 2008 as a sole proprietorship. Salty Wahine's business revolves around her mission statement of 'making eating healthy fun.' Andersland learned the value of Hawaiian sea salts at a young age from her paternal Hawaiian grandmother. The award- winning Salty Wahine products fulfill the need to prepare meals with healthy premixed gourmet seasonings that enhance the dining experience. Salty Wahine uses the local fla- vors of not only herbs and spices, but also of tropical fruits to create amazing fruit infused blends that not only taste good, but also are eye appealing. Salty Wahine takes pride in the fact that 84 percent of its end product is Hawaii of origin. Andersland used her hard work and perse- verance to increase gross sales over the last six years by 1228 percent. Andersland started selling Salty Wahine products at her sister's business 'Aunty Lilikoi' and craft fairs on Kauai. Salty Wahine's products can be found at more than 200 stores and restau- rants worldwide including Safeway, Food- land, ABC stores, Lamont's, Whalers General Stores and Accents throughout Hawaii, the United States, Canada, Europe and Asia. Andersland promotes her products at Specialty Food Association Fancy Food Shows in New York City for the summer show and San Francisco for the winter show. Salty Wahine can be found at Aloha Festivals in Hawaii and Polynesian Festivals in California, Ne- vada, Arizona and Washing- ton. Salty Wahine has grown from a small part-time busi- ness into a nationally recog- nized, family-owned company. Andersland has used her business experience to prepare her children to expand the Salty Wahine brand worldwide. Andersland's chil- dren are the fifth generation to live on Kauai, have graduated from college and have be- come full time employees, assuming all re- sponsibilities, allowing Andersland and her husband to travel to food shows to further market the business. Salty Wahine supported Senator Mazie Hi- rono's "Hawaii on the Hill" showcasing manufacturing in Hawaii in July 2014 and June 2015. Andersland took the lead in working with the Hawaii Chamber of Com- merce and other Kauai Manufacturers to plan the logistical issues to transport product, plan a cooking demon- stration for the event and re- serve lodging and schedule transportation to Washington, D.C. to support this highly suc- cessful showcase event. Salty Wahine has won the 2015, 2014 and 2013 First Place Best of the Best Kauai Made Product, 2014 and 2013 Pacific Edge Best Hawaii Family Business Finalist, 2012 En- trepreneur of the year for Kauai Aloha Spirit Award, 2012 SBA Exporter of the Year and 2012 Kauai Economic Development Board Agricultural Business Plan Competition First Place Winner. Salty Wahine received a letter of recognition for her selection as a finalist for the 2014 Pacific Edge Best Family Busi- ness from Hawaii 's Governor David Ige. For more information, visit www.salty- wahine.com, call 808.378.4601 or stop by booth #1556. Hatch Chile's Enchilada Sauces Driving Category Growth Retail sales of Hatch branded enchilada sauces increased more than 30 percent in 2015, and this growth has been the primary driver for growth in the category. The sales growth has been driven by record numbers of new item placements in major supermar- ket and specialty grocery retailers across the country. Hatch Chile Company's premium-quality enchilada sauces are full of fresh, authentic flavor — never watered-down and no unnat- ural ingredients. All of the Hatch enchilada sauces are vege- tarian and certi- fied gluten-free. Hatch's green enchilada sauces are produced with fire-roasted New Mexican green chile pep- pers, and are also Non-GMO Project Verified. In addition to enchilada sauces, Hatch Chile Company also markets premium quality green chile and jalapeno peppers, salsas, taco sauce and other tomato-based products. Hatch products are available in supermarkets and natural and specialty grocery retail- ers across the United States. For more information, visit www. hatchchileco.com or stop by booth #881.