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SWEETS & TREATS SHOW EXTRA www.gourmetnews.com n MAY 2016 n GOURMET NEWS S T 2 6 to introduce Hatfield and McCoy Black Powder Beef Jerky and Spicy Revenge Bacon Jerky. Black Powder is a classic tangy, spicy beef jerky. This premium jerky is tender and has a seasoned bite that you can't get enough of. Spicy Revenge is the wildly popular bacon jerky. This jerky starts sweet and smoky. It finishes with a spicy kick that Hatfield and McCoy call Revenge. It's the absolute best combination of sweet and spicy in premium bacon jerky. For more than 150 years, the Hatfield and McCoy feud remains the most notori- ous in American folklore. Now, Hatfield and McCoy have come together to partner on an American brand rooted in old family recipes, pride of name and Appalachian tra- dition. Hatfield and McCoy Jerky is more than a boutique brand – it is a recognizable na- tional name brand with unprecedented ex- posure in the media. In 2012, History Channel produced the "Hatfields & Mc- Coys" mini-series, reaching 14 million viewers and is currently being carried on Netflix. The success and popularity lead History Channel to produce a 16 episode series in 2013 called "White Lightning." The reality show followed the current real- life descendants of the Hatfields and Mc- Coys as they partnered together to release a family brand of whiskey. The Legendary Hatfield and McCoy Family Brand Whiskey is now distributed all across the United States. The opportunity to access a premium jerky product with an established nation- ally recognized name like the Hatfield and McCoy brand will drive sales way past other boutique brands. It makes you won- der why "Ole Ran'L'" McCoy and "Devil" Anse Hatfield didn't partner together much sooner. For more information, visit booth #6609. Hatfield & McCoy (Cont'd. from p. 1) CD: Loacker, founded in 1925, is an Italian confectioner known for our wafer cookies. Our mission is to make people happy with our pure and wholesome natural goodness, everywhere in the world. GN: Where's it located? What makes it unique? CD: We were founded in Bolzano, Italy, our headquarters is in Unterinn, Italy, and we have an additional production facility in He- infels, Austria. We're located in the beautiful South Tyrol region, the heart of the Alps, not many other confectioners can boast that. We're also Italy's No. 1 wafer cookie, which definitely makes us unique. GN: Any new product launches this year? What makes those products stand out? CD: This year we launched our new Cocoa & Milk flavor, a new twist to our popular wafer assortment. This flavor features the crispiness consumers have grown accus- tomed to, with the bold characteristic taste of cocoa paired with our delicate, quality milk cream filling. An original, refined flavor, strong yet delicate at the same time. Cocoa & Milk is available in both Quadratini sizes, 250 grams and 125 grams, as well as our 45 gram and 175 gram Classic Wafers. We also offer two Cocoa & Milk-specific floor dis- plays. GN: How has Loacker achieved success for 90 years running? CD: Loacker has remained true to the tradi- tion and values of our founder, Alfons Loacker, since 1925. We are uncompromis- ing in ingredient selection and production technologies, we respect the pristine environ- ment which surrounds our facilities, and we treat not only our employees, but also our customers and consumers as if they are also a member of the Loacker family, with re- spect and care. GN: The last 90 years considered, what's the future look like? What's next? CD: Expansive growth in the United States. On the trade side, we're bracing ourselves for broader distribution and deeper penetra- tion among our target channels. On the con- sumer side, using unique and creative touch points to allow individuals to connect and experience our brand on a personal level to develop preference, and ultimately, loyalty. GN: What's the greatest challenge Loacker and the team has, looking ahead? CD: Ensuring that our domestic organiza- tion/operations scales in unison with our dis- tribution growth. For more information, visit booth #7004, call 212.742.8510, email marketing@loackerusa .com or visit www.loackerusa.com. Loacker (Cont'd. from p. 1) increasingly snacking throughout the day, KAMEDA USA is introducing a unique line of baked savory rice snacks. Rice Goes Crispy rice snacks offer big and bold tastes in a light, bite-size cracker. Rice Goes Crispy rice snacks are avail- able in three consumer-preferred flavors: Sea Salt, Chili & Tomato and Black Pepper. The eye-catching graphics reinforce the bold flavors and convenience of the bite- size snacks. Rice Goes Crispy rice snacks are gluten free, baked, not fried, include no trans fat, no preservatives, no artificial fla- vors, no artificial colors and are cholesterol free. Rice Goes Crispy rice snacks are a delicately crispy, melt in your mouth, light snack suitable for any occasion. With three bold flavors and high-impact packages, Rice Goes Crispy rice snacks are the perfect addition to your rice cake sec- tion, gluten free set or grab-n-go snack sec- tion. Consumers will love the delicately crispy, melt in your mouth goodness of Rice Goes Crispy rice snacks. Visit KAMEDA USA at booth #167. KAMEDA USA (Cont'd. from p. 8) macadamia nut, will focus on its many fla- vor variations of macadamias, all packed with beneficial nutrients, antioxidants and vitamins that are crucial for optimum health and wellness. Rich in minerals in- cluding calcium, iron, magnesium and zinc, they're also a fantastic natural source of en- ergy. "Aside from being a delicious snack full of essential nutrients, macadamia nuts add a delectable crunch to just about any dish, from breakfast to a quick family dinner," said McKinney. Hawaiian Host, Inc. is the manufacturer of Hawaii's original chocolate covered macadamias. Mamoru Takitani purchased Ellen Dye Candies, a local confectioner since 1927, and renamed the company Hawaiian Host. The secret chocolate recipe developed by Mamoru Takitani using fresh 100 percent whole milk is still used today. Today, Hawaiian Host boasts more than 250 confectionary products sold in more than 23 countries across the globe. Based in Hilo, Hawaii, Mauna Loa is a top processor and maker of macadamia nuts and has a leading share in the macadamia snack nut market. Visit Hawaiian Host at booth #523. Hawaiian Host (Cont'd. from p. 8) A Touch of Dutch: Jerky Made the Right Way A Touch of Dutch™ jerky was born of a rich tradition of locally prepared meats distinc- tively flavored with wholesome, natural sea- sonings. With roots in Central Pennsylvania, the heart of Pennsylvania Dutch Country, the company's focus is on doing things the right way – even if that means it takes a little bit longer. That means the company won't be first to market very often, but it will always deliver quality that it feels good about put- ting its name on. Whether it brings back memories of homemade jerky from the family farm, or gives you a taste of natural goodness never experienced before, A Touch of Dutch beef jerky is a high-quality, flavorfully seasoned meat you'll remember. Choose from Origi- nal, Sweet Heat, Sweet BBQ or Cracked Pepper & Sea Salt va- rieties to find your fa- vorite flavor. Its generous portions are value priced, which means you get more snack-ability for your hard-earned dollar. The resealable packaging makes it easy to retain freshness while snacking throughout your day. A Touch of Dutch is a growing brand that aims to make a difference in the quality of products available to you, blending tradi- tional flavors with innovative, health-con- scious preparation. The company knows you care about what you eat, and want to buy foods made with the best ingredients available. Choose A Touch of Dutch jerky and feel good about the meat you eat. For more information, contact Dutch Valley Food Development, Inc., Myerstown, PA 17067 or go to www .atouchofdutchbrand.com. Bumbleberry Farms: Rich, Creamy Spreads Inspired by the flavors of her Pennsylvania childhood – cinnamon rolls, hot cocoa, homemade caramels and maple hot cakes – Bumbleberry Farms Founder and Queen Beekeeper Karen Mosholder began prepar- ing her rich, creamy spreads on her honey house stove, making just 18 jars at a time. "I think our strongest food memories are ones associated with people and experiences we loved as children. My grandmother kept honey butter on her kitchen table, and I al- ways looked forward to a slice of toast served up with a dollop of cinnamon honey butter," she said. "I've tried to recreate those flavors with my honey spreads." Still locally crafted, Mosholder uses clover and wild- flower honeys, local, fair-trade organic cocoa, creamery butter and other pre- mium ingredi- ents to create a collection of four decadent flavors: Lovers' Leap Sea Salt Caramel, Sticky Buns Cinna- mon, Squirrel Crazy Maple and Molten Lava Chocolate, all beautifully packaged for gifting singly or in a four-pack. The versatility of these spreads make them perfect additions to bakery, cheese and gourmet food departments because they pair well with salty cheeses. Slather easily on ar- tisanal bread, or use them as glaze for meat or fish. Visit Bumbleberry Farms at booth #1598F for a sample. For more information, go to www.bumbleberryfarms.com or email karen@bumbleberryfarms.com.