GOURMET
NEWS FEBRUARY 2016
GLUTEN-FREE
1
4
Frontier Soups West Coast Kale and Quinoa
Vegetable Soup Mix
Frontier Soups™ West Coast Kale and
Quinoa Vegetable Soup Mix,
a
certified gluten-free soup,
satisfies consumers' desire
for convenient ways to build
more nutrient rich "super-
foods"
and plant based pro-
teins like quinoa into their
daily meals. This substantive
vegetarian soup from the
quick-cooking
Homemade-
In-Minutes™ line gains
hunger-satisfying substance
from white quinoa and flakes
of freeze dried kale and but-
ternut squash flakes along
with carrots and onions. Sa-
vory seasoning with garlic, thyme,
oregano, rosemary and a peppercorn
blend provide a counterpoint to the
sweetness of the squash. Home cooks
add broth, canned toma-
toes
and fresh or frozen
butternut squash, provid-
ing retailers with an op-
portunity for cross
merchandising
to boost
sales. West Coast Kale
and Quinoa Vegetable
Soup Mix is one of 30
gluten-free
soups avail-
able from Frontier Soups.
Suggested Retail Price:
$5.95-$6.95 for 4.25
ounce package.
Frontier Soups
800.300.SOUP (7687)
www.FrontierSoups.com
Wild Forest Black Truffle Aioli
Wild Forest Products has a new version of
a truffle mayonnaise. With the best ingre-
dients, this is a smooth, rustic and aro-
matic truffle spread. This is wonderful as
a spread on sandwiches, used with dips,
added to mashed potatoes or used any-
where
you would use a mayonnaise
spread. The finest all natural ingredients
include cage-free and pasture raised
eggs, non-GMO oils as well as black truf-
fles
and Wild Forest Products' well-loved
truffle olive oil. Try
it! You will never
go back regular
m a y o n n a i s e
again. Available in
six 4-ounce pack
cases.
Wild Forest Products
855.645.7772
www.wildforestproducts.com
