Oser Communications Group

Gourmet News special issue for Summer Fancy Food Show 2016

Issue link: http://osercommunicationsgroup.uberflip.com/i/691404

Contents of this Issue


Page 173 of 185

GOURMET NEWS www.gourmetnews.com n JUNE 2016 n GOURMET NEWS 1 7 2 Food Show to share its nutritious, flavor- packed sauces and seasonings with retailers. Brown and his wife Alicia have focused on creating a healthy choice by reducing sugar, sodium and preservatives from their blends of all-natural sauces and seasonings. "As a celebrity brand, we take great pride in know- ing we provide our family, friends and cus- tomers with delicious choices that are good for you," Brown said. "We are most proud of giving consumers a product that tastes fantas- tic, while maintaining all-natural ingredi- ents." The Bobby Brown Foods product line in- cludes Bobby's Original and Sweet & Spicy BBQ Sauces, which are both gluten-free and all-natural. Bobby's Everyday Blend Season- ing brings out the best flavors of any dish. Bobby's Boston Blend Seasoning is perfect for grilling and can be used as a rub; it is ex- cellent on roasts, fillets and vegetables. Both blends are all-natural and gluten-free. Bobby's Brown Bag'n It Mix is his own all- natural flour blend version of shake and bake that gives you a crisp, golden coat every time. "In the next few years, we will launch more products such as marinades, dressings and even custom barbecue merchandise for those who love to cook in style," Brown said. Bobby Brown Foods targets specialty all-nat- ural food markets across the country looking for healthy products that people will love. "Once consumers taste my sauces and sea- sonings, my hope is that they feel the love I have for cooking and providing all-natural, quality products that everyone can enjoy," he said. For more information, visit booth #4953. After the show, you can contact Bobby Brown Foods at 818.610.7001 or visit www.bobby brownfoods.com. Bobby Brown Foods (Cont'd. from p. 1) famous. The wheel that was sitting in Emmi Roth's test kitchen when I visited in April was a majestic maroon, and while you might think that a world championship cheese would be as snooty as the high school quar- terback who just threw 38 yards for the game-winning touchdown at homecoming, Grand Cru Surchoix is actually the class good-time girl – you're more likely to get your hands on her if you've got some cash in your pockets, but you don't regret the ex- pense because underneath that gorgeous rind, she's creamy and pliant and tastes a lit- tle like orange blossoms. Like Surchoix, Emmi Roth has an Old World heritage and some New World moxie. Oswald Roth started making cheese in Switzerland by 1863. His son, Otto, came to the U.S. in 1911, and the family eventually founded Roth Käse in the rolling hills of Wisconsin to make cheese from locally- sourced milk obtained from family farmers. In 2009, Roth Käse was acquired by the Switzerland cheesemaker and milk processor Emmi Group and now offers Emmi's range of traditional Swiss varieties as well as the American Originals originally made by Roth Käse. It's the clover and prairie grasses in the lush Wisconsin pastures that are responsible for the rich, complex flavors of the Roth cheeses, Jaeckle said. "Access to the highest quality milk is vital in making award-win- ning cheese," she said. Emmi Roth operates two plants and makes more than 50 varieties. The Monroe, Wisconsin, plant we visited employs 65 people who make 15 to 20 vari- eties from 350,000 pounds of milk a year, processing cheese from 10 p.m. at night five or six days a week until cheesemaking is done for the day at about 2 p.m., when the plant gets a final cleanup and then a little rest until work starts all over again the next day. The plant also uses four robotic assistants that wash the cheeses tirelessly as they are aged, combining that with an enormous amount of hand labor to handle the cheeses frequently because there's no way to auto- mate certain processes in a plant that crafts cheese from so many different recipes, Jaeckle said. "There's nothing like hands and eyes on the products," added Quality Direc- tor Jeff McSherry, who's part of an entire team of experts in both the technical and aes- thetic standards who are constantly evaluat- ing the Emmi Roth cheeses as they age. The Surchoix starts as a wheel of Emmi Roth Grand Cru, an Alpine-style cheese made in copper vats in the style of smear- ripened European mountain cheeses. As it ages, each lot is tasted frequently, and the very best wheels are set aside for additional aging to become two-year-old Grand Cru Surchoix. The fourth member of the Grand Cru family, Grand Cru Private Reserve is made from heat-treated raw milk for a cheese that retains even more of the complex flavors of the pasture. Grand Cru Private Reserve has enough awards and honors to its credit to have earned its way to eminence even in this rank of the nobility. Emmi Roth's newest cheese, introduced just this year, is Prairie Sunset, a relaxed and undemanding cheese inspired by the French Mimolette. With sweet flavors, undertones of butterscotch, and bright golden color, Prairie Sunset is not a cheese that requires you to think about whether or not you like it, and it will very definitely brighten up a cheese board. For more information, stop by booth #266 or visit www.emmiusa.com. Emmi Roth (Cont'd. from p. 1) will feature our most popular flavors, includ- ing Olive Oil, Asiago Cheese and Three Seed. This new product line is in response to the numerous requests from our customers for a smaller, more snack size portion. GN: What distinguishes your products from the competition? GW: Urban Oven takes greats pride in bak- ing small batches of crackers with the finest ingredients available, which ensures that the taste and quality of the outcome are consis- tent. We use 100 percent pure butter, refusing to use butter flavoring or any other flavor ad- ditives like our competitors. From the fresh- est, wonderfully aromatic rosemary to the most delicious and highest quality cheese, our philosophy is delivering a superior prod- uct by keeping our ingredients pure and nat- ural. We also feel strongly about supporting local suppliers and source local ingredients whenever possible. GN: Tell our readers about your trade show objectives, plans, products, promotions, etc. GW: Urban Oven participates in the major trade shows every year to present our prod- ucts to the widest range of brokers, distribu- tors and retail buyers possible. We offer generous promotions throughout the year to our sales partners, along with annual trade show promotions to incentivize our products with the new and established partners who attend. We believe that once our potential partners taste the Urban Oven ultimate cracker, they will understand the quality and value that we deliver in every bite. GN: How do you see the next year in terms of economy, sales, technology and product evolution? GW: This is an exciting question, because we have developed plans to evolve quite a bit this year through utilization of new tech- nology, the introduction of our new snack size packaging and by introducing additional new products. Urban Oven has never been a company to follow fads and trends; we focus on providing the artisanal taste and quality that our customers demand and deserve when looking for the ultimate cracker. For more information, visit www .urbanoven.com, call 480.921.2476 or 866.770.OVEN (6836) or stop by booth #4506. Urban Oven (Cont'd. from p. 1) fall and winter. Leading the pack is the addi- tion of a delicious Gingerbread Butter. This wonderful tasting, non-dairy, savory sweet spread is unique, versatile and will captivate all who try it. Really! Made from flavorful ingredients that include sweet potatoes, brown sugar, molasses, spices and three kinds of ginger, this rich and smooth spread is a hit right out of the jar. When tasting it for the first time, distinct layers of sweet potato and ginger alternately emerge and blend to- gether with varying degrees of intensity while gradations of sweet and spice deliver the perfect finish. Holiday breakfast menus will feel and taste even more festive with Gingerbread Butter spread on homemade muffins, breads, scones or served alongside pancakes and waffles. Stonewall Kitchen's Gingerbread Butter can also be used as a se- cret ingredient in holiday baking to give pies, tarts, cookies and assorted oven-made treats that special and unique holiday taste. Hosts for holiday gatherings can have fun and im- press their guests by creating unique and tasty desserts by simply serving Gingerbread Butter with pound cake or ice cream. Smooth, creamy and delicious, Stonewall Kitchen's Gingerbread Butter is a great ad- dition to the fall holiday season and sure to attract the attention of cooks of all skill lev- els. It's also no wonder that Stonewall Kitchen would produce such a unique and tasty product as this Gingerbread Butter. Its premium quality and one-of-a-kind flavor profile fits nicely within the brand and fam- ily of products. No matter how it's used, this tasty new pantry essential from Stonewall Kitchen is sure to add many delights throughout the holidays and beyond. For more information, visit www.stonewall kitchen.com or stop by booth #3802. Stonewall Kitchen (Cont'd. from p. 1) flavors into innovative and delicious com- binations. Its global fusion rubs provide busy home cooks with a simple way to add great flavor and creativity to their meals, whether they are cooking for one, a family or entertaining friends. As the demographic landscape of Amer- ica changes, so do the palates' flavor expec- tations. Smoky flavors, spicy and sweet pairings, and bitter tastes of pickled foods are gaining in popularity. These trends serve as the inspiration for The Spice Hunter's blends. The fact that its products are sourced from all over the globe positions The Spice Hunter as a leader in flavor dis- covery. The new line is comprised of seven rubs that are inspired by different cuisines from around the world. Two of the flavors, Chipotle Cinnamon and Smoky Chile, are inspired by Mexican cuisine which has seen a rise in popularity in recent years. Mild Sriracha and Coriander Lime draw their in- spiration from the exotic flavors of Thai- land. Smoky Turmeric and Tandoori are in- spired by the warm aromatic flavors of In- dian cuisine. Finally, Spicy Garlic draws inspiration from harissa, a popular North African condiment. The rubs are a natural fit for the upcoming grilling season, but The Spice Hunter has provided usage sugges- tions to educate consumers on how to use these rubs year-round. For example, the Mild Sriracha blend makes a delicious dip and the Chipotle Cinnamon pairs perfectly with roasted sweet potatoes. The rubs are rated by level of spiciness and provide a nice range for adventurous and sensitive palates alike. Erin Hatcher, Marketing Di- rector for The Spice Hunter, remarks, "We are confident that these flavors will entice consumers. Today's trends indicate that consumers are becoming more adventurous and are seeking out interesting and unique flavors. This line of global fusion rubs al- lows consumers to take a flavor journey and experience something new and exotic." For more information, visit www.spice hunter.com or stop by booth #4139. The Spice Hunter (Cont'd. from p. 1)

Articles in this issue

Links on this page

view archives of Oser Communications Group - Gourmet News special issue for Summer Fancy Food Show 2016