Oser Communications Group

Naturally Healthy spring 2016

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Page 63 of 167

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2016 n GOURMET NEWS N H 6 2 San Francisco Salt Company Takes Sea Salt Seriously San Francisco Salt Company, one of the largest importers of specialty salts in the country, insists that salt isn't just a commod- ity; it's a necessity and a luxury for our health and well-being. It's right – just a pinch or two can transform a meal from mundane to delectable while ensuring we get vital nu- trients that are essential to human life and healthful diets. Consider how just a handful of sea salt added to your bathwater helps to soothe a tired and aching body. Its mission is simple: to raise awareness to the benefits of natural sea salt and harness the power of the ocean and enhance your well-being, from the inside out. To this end, San Francisco Salt Company chooses only the best premium quality salts from around the world for its array of gourmet food salts and selection of bath and spa salts. The company originally began in 2002 with bath salts and a passion for relaxing the world, one bath at a time. To this day, one of its flagship products is Epsoak ® Epsom Salts. Known for its profound and wide- ranging benefits, Epsom Salt has been proven to soothe muscle pain, cleanse pores and detoxify the skin. Soaking in an Epsom Salt bath is one of the most effective means of making the magnesium your body needs readily available. San Francisco Salt Com- pany also sources salt for purposes of the palate. It chooses only the best pre- mium quality salts from suppliers around the globe for their taste, texture and appearance. Its wide variety of gourmet salts and specialty chef salts™ ranges from French Grey Salt and Pure Sea Salt to Sherpa Pink ® Himalayan Salt. Each offers a distinct texture and flavor profile that elevates culinary dishes. "We are very passionate about our prod- ucts and supplying the best quality salts at the most attainable prices possible," says San Francisco Salt Company's President Lee Williamson. "We encourage our customers to experiment with our sea salt to elevate meals in their homes and restaurants or to in- dulge in the bath at the end of a long day – or both." All gourmet salts are available in retail, bulk and wholesale quantities. About San Francisco Salt Company Launched in 2002, the San Francisco Salt Company was founded on the principals of quality, value and customer service. One of the largest specialty salt suppliers in the United States, its mission is to raise aware- ness of the amazing benefits of natural sea salts and to harness the power of the ocean to enhance well-being, from the inside out. For more information, visit www.sfsalt.com, call 800.480.4540, email customerservice @sfsalt.com or stop by booth #H328. Celebrating A Century of Clover At Clover, they operate a little differently. The company has become famous for its rig- orous standards and verified green achieve- ments, surpassing state and federal standards. One hundred years of business passed down through three generations has really paid off for Clover. "Originally founded by my grandfather, Gene M. Benedetti, Clover is now a third generation, family owned and operated busi- ness," said Clover President and Chief Ex- ecutive Officer Marcus Benedetti. "My father Dan passed the torch to me 10 years ago and I've been honored to keep my grandfather and father's legacy alive." In the early 1900s, Petaluma Cooperative Creamery began distributing Clover brand dairy products to customers in the Petaluma, California area. The area began to expand, and the co-op with it, which brought Clover brand products to every store and kitchen in the North Bay. However, the company met hardship in 1975, when Petaluma suffered the biggest fire the city had seen. The co-op's bottling and processing operations, along with the cooler, were incinerated. However, from the ashes rose Clover Stornetta Farms, Inc. After deciding not to rebuild the original co-op facility, the owners purchased the wholesale distribution business from Cal Co- op and Stornetta's Dairy. By 1991, the company had opened its state-of-the-art milk processing facility. Three years later, Clover Stornetta Farms became the first dairy processor to ele- vate milk from commodity to specialty food when it es- tablished the North Coast Excellence Certified program, the most rig- orous standards in the industry. That means no synthetic growth hormone rBST, annual auditing, daily testing for antibiotic residues in the raw milk, bacteria tests, coliform and somatic cell count and more. All of this en- sures that Clover's customers get the absolute cleanest milk possible. "Clover has always said no to use of the synthetic growth hormone, rBST," said Benedetti. "And as part of this standard of excellence, Clover cows are raised on small, local family-owned farms that fol- low sustainable agriculture practices and tend small herds on spacious ranches, where the cows are treated well and healthy." Clover products are also American Humane Certi- fied, USDA organic and Non-GMO Project Certified. For more information, visit www. cloverpetaluma.com, call 800.237.3315 or stop by booth #1683. What Makes Enzo Olive Oil Company Unique? Nearly 10 years ago, Patrick and Vincent Ric- chiuti, representing the third-and-fourth gener- ation of Ricchiuti Family Farms, sought out to further diversify their agricultural business. Through industry research conducted by the University California Davis Olive Center, they discovered that 98 percent of all olive oil con- sumed in the United States is imported. Further studies revealed that a high percentage of the imported olive oils on American supermarket shelves continually fail to meet the sensory cri- teria for being officially classified as "extra vir- gin" as defined by the International Olive Council (IOC) and European Union (EU) stan- dards. Therefore, with an earnest desire to craft and provide domestic consumers with the finest oil, the Ricchiutis founded Enzo Olive Oil Company in 2008. From its inception, the Ric- chiutis adopted the highest quality standards into their olive oil operation, so to earn the cer- tification of "extra virgin" from California Olive Oil Council. Patrick and Vincent are also active stewards in the American Olive Oil Producers Association, a collective voice to ensure the in- tegrity of olive oil production. Unlike many other olive oil producers, Enzo Olive Oil Company is vertically integrated, which means the entire growing, harvesting, milling, bottling and shipping process is com- pleted from start to finish on-site, producing one of the freshest oils available with supe- rior quality and taste. The olive trees – planted in an optimal climate, similar to the Mediterranean region – are carefully nurtured year-round. Once picked at prime con- ditions, the olives are then transported immedi- ately from the grove to the Ricchiuti's mill where the crush begins. When the milling process is complete, the olive oil is then bottled and ready to be enjoyed by all. Another unique aspect of Enzo Olive Oil Company is Patrick and Vincent's commitment to producing only the highest quality of certified organic and kosher extra virgin olive oil. Knowing the health and nutritional advantages of organic foods, Patrick and Vincent decided from the onset to subscribe to stringent organic and kosher farming and processing standards and principles. Drawing upon their farming ex- pertise, Patrick and Vincent meticulously mon- itor each phase of the growing, harvesting and milling process. This hands-on approach has proven to be a difference-maker in producing award-winning organic and kosher extra virgin olive oil. So, for those oil enthusiasts looking for a na- tionally and internationally acclaimed line of or- ganic, kosher, 100 percent estate-grown, fresh-tasting, high quality extra virgin olive oil, Enzo Olive Oil is the right choice for you. For more information, visit www.prfarms.com or www.enzooliveoil.com, email info@prfarms.com or info@ enzooliveoil.com, call 559.299.7278 or stop by booth #5475. Coco Libre Reveals Three Reasons to Choose 'From Concentrate' Back in the day, "from concentrate" meant that a beverage was overprocessed, nutritionally empty and would probably taste funny. Back then, the choice between "fresh" or "from con- centrate" was a no-brainer. But food science and beverage manufactur- ing have come a long way since then. In today's globalized beverage manufacturing system, "from concentrate" means something much more positive. As a company whose core ingre- dient comes from the Philippines, Coco Libre stakes its reputation on "from concentrate" giv- ing consumers everything they demand and de- serve. How is this possible? Here are three reasons why. First, Coco Libre's low-energy concentration method makes use of advances in no- and low- heat methods to retain maximum nutrition and flavor quality. The process involves the cold- concentration method known as reverse osmo- sis, or RO, to gently remove a majority of water while retaining all of the nutrition and flavor components. This ultra-premium, low-energy method removes water from fruit juices by means of special filters. Additional water is then removed under a vacuum at a minimal temper- ature to maintain the highest level of quality and nutritional integrity. Bringing concentrate to the U.S. has considerably less overall energy impact com- pared with unconcentrated co- conut water. The Philippines, where the young, green co- conuts that go into Coco Libre's concentrate grow, is more than 8,000 miles away from California, where Coco Libre beverages are made. After water is removed, the concentrated coconut water weighs less, result- ing in a three-times carbon impact reduction. The coconut water concentrate, with nutrition and flavor intact, then goes into Coco Libre beverages that are made in the USA. That en- ables the company to deliver beverages that em- body the trust and quality Coco Libre customers expect. That level of assurance isn't currently possible for beverage manufacturing at the in- gredient source, so Coco Libre chose to make bever- ages close to home at facilities certified by GFSI (Global Food Safety Initiative) with SQF (Safe Quality Food). But do consumers under- stand? "We still have work to do there," says Candace Crawford, Chief Executive Officer of Maverick Brands, Coco Libre's parent com- pany. "The average consumer doesn't know about all the advances in manufacturing and quality efforts behind the scenes. So we have to show how every decision we make, in the end, is aimed at bringing them a better tasting, better functioning product." For more information, go to www. cocolibreorganic.com or stop by booth #5306.

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