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O C G S h o w D a i l y Tu e s d a y, Ju n e 7 , 2 0 1 6 5 4 trek through the foothills of the Himalaya, Country Maid is adding prod- ucts that cater to more adventurous tastes. Corporate Executive Chef Heath Shecter is excited about the new products that Country Maid has brought to this year's Dairy-Deli-Bake Show. "We have some unique trendy new items," said Chef Heath. "These are the high protein salads with trend-based flavors that peo- ple are looking for to draw Millennials to the deli case." Country Maid hasn't forgotten the consumers who still want the potato sal- ads, pasta salads, seafood salads and dessert fluffs that they grew up loving. "Those are the core items of our busi- ness," said Kathy Fritz, Regional Sales Manager. "We're always looking for the new customer – the person who hasn't tried our products yet." Americans' tastes in those salads tend to vary by region – for some, pota- C o untry Maid (C o nt'd. fro m p. 1 ) to salad is supposed to be sweet, while in other locations, potato salad is sup- posed to be tangy with mustard. There are devotees of potato salad with the skins on, and there are folks who grew up in a household where the potato salad was always made with peeled potatoes. Whatever the consumer's preference, Country Maid has it cov- ered. "We make all of those kinds," Fritz said. "We try to have flavor pro- files that touch every area." Country Maid caters to you as well as to your customers. The company fre- quently partners with its customers to develop new and unique products that will keep up with consumers' changing tastes and developing trends. "We cater to each customer's needs from packag- ing and products tailored to each indi- vidual customer's marketing area," Fritz said. Visit Country Maid in booth #4314. For more information, call 414.383.3970 or visit www.countrymaid.com. PEANUT PRODUCTS FROM BELL PLANTATION Bell Plantation was born of one simple charge: to develop new and different products to deal with a large surplus of stored peanuts. From this charge a star was born: PB2 Powdered Peanut Butter. In removing 85 percent of the fat by pressing the roasted peanuts, Bell Plantation developed a tasty alternative to traditional peanut butters, and people have taken notice. PB2 is popular with athletes for its ability to add delicious flavor and addi- tional protein to meals. Chefs appreciate the ease of use in recipes both savory and sweet, and anyone watching their calo- ries or fat intake can appreciate the flavor of peanut butter without the guilt. Following in the footsteps of PB2 is Chocolate PB2, which adds premium cocoa to the mix for a rich chocolate peanut butter that is absolutely delec- table. Chocolate PB2 only tastes sinful, though, as it is just as healthful as the original PB2. Bell Plantation realized early on that the roasted peanut oil that had been pressed from the peanuts was too deli- cious to lose. Its Extra Virgin Roasted Unfiltered Peanut Oil has a rich nutty fla- vor that tastes great on everything from vegetables to chicken or fish. It is a deli- cious addition to recipes, as a drizzle on vegetables or salads, or for sautéing to give foods a rich roasted peanut flavor. The possibilities are endless! Bell Plantation recog- nizes that while PB2 is the bees' knees, not everyone is looking for an alternative to traditional peanut butters. That is why Bell Plantation also produces Plantation 1883 Peanut Butter in both smooth and crunchy. Plantation 1883 is all natural and sweetened with a touch of molasses for an unbeatable flavor. In 2015, Bell Plantation introduced Plantation 1883 Chocolate, peanut butter with premium chocolate. Decadent, deli- cious and decidedly delightful, Plantation 1883 Chocolate is destined to be your next peanut butter craving. One day Bell Plantation's Chief Executive Officer was putting Plantation 1883 on his crackers, and thought, "What if we could turn peanut butter into crackers?" The result was Bell Plantation PBthins, a crunchy, slightly sweet and totally addictive cracker that packs the full creamy taste of peanut butter into 100 calories per all natural serving. Bell Plantation also produces PBthins in a gluten-free version that is just as tasty as the original. As the Bell Plantation family of products continues to grow, you can count on its promise that when you buy Bell Plantation products, you are choos- ing flavorful healthy foods that are good for you and your family. For more information, go to www.bellplantation.com. JEFF ASHER TO LEAD ASHER'S CHOCOLATE CO. Asher's Chocolate Co. is bringing a num- ber of exciting new items to this year's Sweets and Snacks Expo, led by a new Chief Executive Officer. Jeff Asher repre- sents the fourth generation to lead his fam- ily's business, and is ushering in a number of important developments in the compa- ny's production and packaging capabilities. Based in Pennsylvania, with facili- ties in Souderton and Lewistown, Asher's Chocolate Co. produces a broad line of both regular and sugar free choco- lates, fudge and an assortment of non- chocolate confections. Bulk chocolates have been its core business, but branded and private label packaged items are a growing and important segment for the company. With 30-plus years of experience in all facets of his company's operation as Co-Owner, Asher speaks both to the his- tory and the future. "Our business, for 124 years now, has focused on producing high-quality confections. That focus remains, while the biggest change is the ever-evolving challenge of how to pack- age and position our product to reach and fulfill consumers. "This is an exciting time for our company, as we're seeing real benefits from recent reinvestment in several areas of our operations," Asher continues. "We're excited about our next generation of development. We have earned a repu- tation with our customers for consistent quality, and our commitment to match that quality to efficient manufacturing options will ensure we remain a valuable supplier to them." Additional automation in Asher's production and packaging departments has allowed for substantial reduction in use of packaging materials while increas- ing the operation's overall capacity. "We've been able to take on projects in the past two years that previously would- n't have been feasible, allowing us to increase production hours year-round," notes Asher. Asher credits his associates with maintaining the consistency that cus- tomers have come to expect while driv- ing innovation forward. "There's no denying the value of our generations- old recipes, but truly vital to our suc- cess is the collection of Asher's associ- ates that bring decades of experience throughout our business," he said. "It's that experience, and the collaborative energy amongst our associates, that ensures our customers can depend on us for those traditional favorites as well as new and exciting pieces." For more information, go to www.ashers .com or email dbruno@ashers.com. SONOMIC ALMOST VINEGAR – NOT LIKE ANYTHING YOU'VE TASTED By Lorrie Baumann Sweet and tart, rich and earthy, Sonomic Almost Vinegar is a blend of unferment- ed grape juice and balsamic vinegar for rich flavor with less acid than pure vine- gar. Available in two versions, Sonomic Almost Vinegar is 100 percent grape, and you can be certain you've ever tasted anything like it. This unique ingredient is less acidic than vinegar and richer than balsamic. Sonomic Red, made with Cabernet grapes, has the rich, intense flavors of deep, dark fruit and the consistency of an aged balsamic. Sonomic Gold, made with Muscat grapes, has a rich golden color and flavors of honey and apricot. "They're almost like a reduction," according to Caryn Reading, who owns the company with her husband, Bill Reading. It doesn't take much Sonomic to dress up a salad or vegetables or to finish grilled meat or fish. "Salad is a great starting place, but that's just the begin- ning," Reading says. "You're only limit- ed by your imagination." The Sonomic Red is particularly good when paired with salmon, pork or lamb or poured over strawberries. Sonomic Gold is particular- ly good when used to finish fish, or blended with Dijon mustard to make a glaze for salmon baked in foil on the grill, she adds. Sonomic is a great cocktail ingredi- ent, and it turns fruit and ice cream into impressive desserts. Reading recom- mends a beverage made by combining Sonomic Gold with sparkling water and mint or lime, but says that it's also a good cocktail ingredient when mixed with vodka. Paired with cheese, Sonomic makes a delicious hors d'oeuvre," says Reading. Sonomic Almost Vinegar is made by Sonoma Portworks in Petaluma, California, and has been in business there for 21 years. In addition to Sonomic, Sonoma Portworks has a portfolio of unique ports, after-dinner wines and grappas. Sonomic Almost Vinegar is a product that evolved from those dessert wines, according to Reading. After a sig- nificant period of product development, Sonoma Portworks has been making the Sonomic Almost Vinegars for the past five years. "It's not like anything we'd tasted," she says. "Bill is in charge of production, and he likes the opportunity to be creative. When he decided to make wine, he didn't want to do yet another chardonnay or zinfandel. So he has spe- cialized in ports, and now our almost- vinegars. I am the 'official' taster. I love to cook, talk about food, and think about flavor. I enjoy talking to people in our tasting room." "Our slogan is 'You've never tasted anything like this,' because when people taste Sonomic Almost Vinegar, that's what they say. Then they say they love it, and then they ask how they can use it. I only need to give them an idea or two, and they're off and running with ways to use Sonomic. That's a conversation I really enjoy having!" Among her other ideas: grill a pork tenderloin and then glaze it with Sonomic Red, or make a salad dressing of the Sonomic Red plus Meyer Lemon Oil. To amp up the acid, just add a squeeze of lemon. Sonomic Almost Vinegar has a shelf life of a year or more. An 8.45 fluid- ounce (250 ml) bottle has a suggested retail price of $16.00. For more information, visit www.port works.com.