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SWEETS & TREATS SHOW EXTRA www.gourmetnews.com n MAY 2016 n GOURMET NEWS S T 2 4 New Mixes From Rabbit Creek If you're looking for a sweet treat, Rabbit Creek has you covered in spades. Added to its brownie line up are two new mixes: "Knock You Naked," a brownie mix chock full of chocolate chips and toffee bits, and "Inebriated Apple," a wine brownie mix with apple nuggets. Both of these brownie mixes will defi- nitely satisfy your sweet tooth, but if you're wanting to add a little variety, Rab- bit Creek has 31 other brownie mixes to pick from in addition to cookies, sweet breads and muffins. Rabbit Creek Products' mixes are all made in house for each and every order. It might be a little bit more work, but it en- sures that customers get the absolute freshest mixes. Rabbit Creek is located al- most smack dab in the middle of the United States, south of Kansas City. You might see horses hitched outside the local Ameri- can Legion, but don't let the small town be- guile you into thinking the company only has a few mixes; the fact is, it has over 200. From beer breads, arti- san yeast breads, brownies, muffins, vegetable dips, fruit dips, cheeseballs, to scones, cookies or its new slushie mixes, Rabbit Creek has anything you need. On top of all of that, Rabbit Creek also does free private labeling on all of its products and only has a minimum order of one case. For more information, call 800.837.3073 or go to www.rabbit creekgourmet.com. Betty Lou's Specializes in Great Tasting, Gluten-Free Products Nearly 40 years ago, Betty Lou read a book that motivated her to remove refined sugar from her and her young boys' diets. She started by creating her signature nut-butter balls made with honey, nuts and nut butter, and 38 years later, she has more than 30 Betty Lou's brand products while still selling her ever-popular nut-butter balls, now world- wide. Catering to those with food allergies and dietary restrictions, Betty Lou's specializes in gluten-free products loaded with nutrition that also taste great. Betty Lou's strives to source only the best, natural, functional and healthy ingredients for its products. Betty Lou's also offers non-GMO, organic, vegan, kosher and paleo-friendly products. The goal is to get great products in everyone's hands, and the perfect on-the-go snacks, created at Betty Lou's, do just that by making it easy to get many small meals a day. Included in the Betty Lou's brand products is the favorite Just Great Stuff 95 percent or- ganic line of bars – Cacao Acai, Fruit & Veg- gie, Superberry Acai and the Chocolate Dream Greens bars. These dynamic bars have from 7.5 to 11 servings of fruit and veg- gies per bar. Betty Lou's continues to grow. Lately, she has added: two new paleo-friendly balls – all-vegetarian, dried fruit, nut and seed packed Paleo Java (with cacao nibs and 15 mg caffeine) and Paleo Berry Blast (with five different kinds of berries); two limited edition balls – seasonally available Nuts about Pumpkin Spice (vegan and loaded with pumpkin and spice) and Nuts about Pecan Pie (naturally sweetened version with protein to keep you going); one vegan ball – Nuts about Chocolate Hazelnut; the return of the Smacker (you asked for it, you got it!) – now organic, this decadent treat is the classic peanut butter Smacker covered with organic milk choco- late; Caramel Peanut Smacker – this new fla- vor has eight grams of protein and is layered with caramel and peanut nougat covered in organic milk chocolate; Betty Lou's Oregon Crackers – now include 10 wonderful flavors (original four flavors [Garden Vegetable, Cheddar, Graham and Harvest Multigrain], paleo-friendly, almond-based, grain-free crackers [Salt Pepper, Fiesta, Italian], and Original cashew-based Rosemary and Chili Lime; Strawberry PB&J and Blueberry PB&J – this addition to its fruit bar line tastes like a traditional PB&J sandwich; Just Great Stuff Peanut Butter Powder – the in- novative product has 1.5 grams of fat/serv- ing, which is 90 percent less than traditional peanut butter. Three flavors available – Chocolate, Original and Pro- tein Plus make for great smoothies, on sandwiches or with crackers. Great for back- packing and camping; and Bake It Like Betty Lou Mixes – it offers Cupcake, Cookie, Bread and Brownie mixes – all gluten-free, non-GMO and a number of organic ingredients. Sweetened only with or- ganic coconut sugar (no cane sugar), all that is needed is oil and water. Betty Lou's is thankful and proud to be able to donate more than a million bars a year to local food banks. Betty Lou's is still, and will always be, passionate about the ingredients used in the products produced. It lives by the slogan, "Just Great Stuff and Plenty of It!" For more information, visit www .bettylousinc.com. New Product Excitement at American Flatbread American Flatbread (AFB), America's Pre- mium Frozen Pizza Company, is unveiling new "honestly delicious" products. "The introduction of Frusta Melts, Dough Balls and Meat Pizzas are extremely exciting for us," said Brad Sterl, President and Chief Executive Officer of Ever Better Eating Inc., DBA American Flatbread. America Flatbread Frozen Pizza is well known for its all-natural, non-GMO, handmade, wood-fired, premium frozen pizzas. AFB launches three meat, all natural pizzas. These unique offerings are the first and only of their kind in the nation. Uncured Pepperoni Bacon (with uncured bacon), Pulled Pork & Pineapple, (with hand-pulled pork) and Pork, Pineapple & Jalapeno are only available from AFB. They come in 10- and 12-inch sizes. "The popularity of our new Dough Balls is exhilarating," said Sterl. "Customers appreci- ate making their own pizzas, bread, rolls, calzones and baguettes from our all-natural, non-GMO and organic preserva- tive-free artisan American Flat- bread recipes." The dough balls come in Organic Originale Artisanal Dough – two pack, and Sourdough Artisanal Dough – two pack. Frusta's anyone? AFB is introducing Amer- icans to a very popular product sold in Italy – Frusta Melts. AFB's hand-held, all natural, ar- tisan, hand-formed and wood-fired Frustas are great for lunches, appetizers and light dinners. These premium, preservative-free, honestly delicious Frustas are AFB's first non-pizza offerings. AFB has two SKUs for the intro- duction: Caramelized Red Onion, Sliced Tomato & Basil and a BBQ Pulled Pork Frusta Melt. "As the fastest growing premium pizza company in America, we are proud of our products. They are made from all-natural and organic ingredients, made by real people, here in America," Sterl said. For more information, contact Kathleen Carroll at kcarroll@rusticcrust.com. It All Started With a Backyard Beehive GloryBee ® began in 1975 as a simple honey stand and beekeeping supply store in Dick and Pat Turanski's family garage in Eugene, Oregon, where they sold honey farmed from their own backyard. Their dream to provide natural, healthy ingredients to their community quickly outgrew their small garage, but their commitment to delivering quality products to their customers re- mained. To this day, GloryBee is known for the honesty and transparency that has been woven into the fabric of the company. In 1983, GloryBee began to expand its product assortment with the addition of the Aunt Patty's ® brand, which was inspired by Co-Founder Pat Turanski herself. Pat has always been passionate about cooking, bak- ing and providing her family with nutritious foods made from wholesome ingredients. The initial Aunt Patty's product launch fea- tured Blackstrap Molasses, which is known for its rich flavor as well as its nutritional value. The second generation was added to the business, beginning with Dick and Pat's daughter, RaeJean Wilson, in 1992 and later on, their son, Alan Turanski, in 1999. Rae- Jean and Alan both began working in the sales department at GloryBee, each with the goal to help grow the business within and outside of Eugene. As the company began to further expand, they hired more employ- ees, added more products to their portfolio and focused on improving their efficiencies. Healthy Living, Stewardship, Genuine Relationships and Faith have been estab- lished as the four core values that GloryBee embraces and are reflected in its business practices each and every day. Because of its dedication to the community, it launched two social responsibility programs, Save the Bee and Food for Health, in 2012, to di- rectly impact organizations dedicated to saving the honey bee and healthy living is- sues. Upon reaching 40 years in business in 2015, the leadership baton was passed from GloryBee's founders to the second genera- tion at a time when most family-owned companies merge with industry giants. Re- maining steadfast to its mission and core values, GloryBee promoted Vice President Alan Turanski to President of the company. RaeJean Wilson, formerly the Vice Presi- dent of Brand Alignment and Stewardship, transitioned to Sen- ior Executive Vice President. Dick Turanski assumed the posi- tion of Chief Procurement Offi- cer and Pat Turanski serves as Chief Stewardship Officer. Today, the GloryBee and Aunt Patty's brands collectively offer more than 1,800 wholesale, retail and bulk products comprised of a variety of honeys, natural sweeteners, seasonings, oils, seeds, nuts and more. GloryBee continues to pro- vide the highest quality organic and natural ingredients with the same passion it had in the early years of business. To learn more about the GloryBee and Aunt Patty's brands, visit www.glorybee.com. To learn more about Save the Bee and Food for Health social initiatives, visit www.glorybee.com/savethebee and www.glorybee.com/ foodforhealth.

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