Oser Communications Group

Gourmet News special issue for Summer Fancy Food Show 2016

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Page 181 of 185

GOURMET NEWS www.gourmetnews.com n JUNE 2016 n GOURMET NEWS 1 8 0 City, exactly where the World Trade Center's North Tower once stood. Today, that may seem like an odd location to start a manufac- turing business, but in 1890, transportation in New York City was horse-powered and its trade was with small hand-crank ice cream shops and the dairy industry, all located on the tip of Manhattan Island. David's sons, Carl and Miles, developed flavored extracts – vanilla, peppermint, cinnamon, rose, straw- berry and rum – and sold them to bakers, brewers, distillers and ice-cream makers. The business thrived in Manhattan for 38 years and then moved to the Bronx in 1928, just before the Great Depression and Second World War. In 1984, under the guidance of Miles' son Walter, the company settled into its current home in Congers, New York, where it occupies four buildings on 10 acres. The company is now owned by Ben Katzen- stein, the great grandson of David – 62 years served, grandson of Miles – 66 years served, and son of Walter - 65 years served. Ben oversees the company's operations with his two sons, Alex and Gabe, fifth generation Katzensteins. Star Kay White continues to flavor Amer- ica's ice creams today with new and innova- tive ingredients and technical capabilities. One hundred and twenty-five employees make about 40 million pounds of product an- nually in the 100,000 square foot facility. "They're flavorings, like whiskey caramel, sea salt caramel, graham cracker, rum raisin, marshmallow, all sorts of chocolates – with and without sugar, dark and milk, mixed with other flavorings – as well as peppermint can- dies, butter crunch, English toffee, chocolate almonds and chocolate-covered espresso pil- lows," says Ben Katzenstein, Chief Executive Officer of Star Kay White. Yet even after all of these many years, the heritage of Star Kay White lives on through the extracts that were at the heart of the com- pany's beginnings. The Pure Extracts line of- fers more than 24 exquisite flavors ranging from the original Gold Star Vanilla Extract to the familiar classics – Pure Almond, Choco- late, Lemon, Lavender and Peppermint. Re- cently the modern culinary flavors of Pure Rosemary, Bay and Cardamom have been added to the collection, as well as Pure Dill, Oregano and the ubiquitous Garlic. This extensive line of high quality extracts is available for the home chef in 2-ounce bot- tles as well as for the professional chef in half-liter, liter and gallon containers. All of the extracts are Non-GMO Project Verified, gluten-free, kosher, all-natural and manufac- tured at Star Kay White's facilities in New York State from the finest ingredients avail- able. For more information, stop by booth #2258, visit www.starkaywhite.com or call 845.268.2600. Star Kay White (Cont'd. from p. 1) established favorites such as Meyer Lemon and Key Lime as some of the top spring and summer sellers. As affluent consumers have added more fresh fruits in their diet, they've developed a preference for these flavors when they in- dulge in sweets as well. Salem Baking's newest Moravian Cookie flavor, Clementine, is debuting at the Sum- mer Fancy Food Show and will be available for spring in 2017. Baked with cold pressed clementine oil and other simple ingredients such as whole eggs and pure cane sugar, these crisp and thin cookies pack an abun- dance of citrus flavor into every bite. "Varietal fruits have become more popu- lar as shoppers show more interest in the nuances of their food, and clementines are a favorite type of orange across a broad spectrum of consumer demographics," said Glen Feller, Director of Research & Devel- opment at Salem Baking Company. Wild Blueberry Shortbread Cookies are another flavor that has been well-received in the marketplace. "Wild blueberries have a stronger flavor, and these cookies have visible bits of blueberry baked into the dough so consumers know that the flavor is authentic." The company's Raspberry Shortbread also contains real fruit pieces. The citrus flavors, including Meyer Lemon, Key Lime, Blood Orange as well as Clementine, are baked with cold pressed citrus oils for maximum flavor. "We search the world for the highest-quality cold pressed oils," said Scott Livengood, Chief Executive Officer of Salem Baking Com- pany. "Each recipe contains only the finest, and essential, ingredients to vividly convey the bright citrus flavor." Cold pressed oils are produced by press- ing or grinding fruit at a low temperature, which allows the oil to retain the full fla- vor and nutrients of the fruit. "Although we've been using cold pressed oils for years, the recent popularity of cold pressed juices has resulted in greater consumer awareness of this tech- nique and just how important it is to create a flavorful cookie," Feller said. About Salem Baking Company Salem Baking Company has been cultivating the art of Moravian baking for generations, and has become known for crafting every product with care using classic recipes and coveted ingredients. Over the years, the com- pany's devoted bakers have perfected a tra- ditional baking style that celebrates the use of the finest ingredients to convey the rich natural flavors in each and every product. Visit Salem Baking Company at booth #4402. For more information, call 800.274.2994, email orders@salembak ing.com or visit www.salem baking.com. Salem Baking Company (Cont'd. from p. 1) Stew and Quinoa & Grains for Sides & Sal- ads. They're additions to a line that already in- cludes family favorite recipes for classics and global flavors. mixes for Black Bean Soup, Thai Sweet Potato Bisque, Italian Bean Soup, 5 Bean Chili, Hearty Fisher- man's Stew and New Orleans Gumbo & Rice as well as other soups, stews and chiles. Side Dishes & Salads include Jambalaya, Wild Rice Pilaf and various Risotto mixes. For desserts they include Creamy Italian Rice Pudding, French Chocolate Pudding along with others. "We make real food real easy for every- one," says Bountiful Pantry Owner Judy Kales. "Our mixes are easy because we in- clude all the ingredients – the consumer just adds liquid and any optional ingredients they'd like to include. Everything is meas- ured and ready to cook." All Bountiful products are made only with plant-based natural food that's free of MSG, soy, preservatives and are non-GMO. "Com- mitted to the idea that we can all eat together, our mixes are gluten free with no added salt," Kales says. "Because our mixes are shelf- stable, they're easy to enjoy without special shopping or planning. And because we in- clude all the ingredients, there is no last- minute dash to the market." The packaging for each mix includes ideas for easy-to-add optional ingredients, so con- sumers can exercise their own creativity in the kitchen, or if they prefer, just take advan- tage of the ease of using a mix to provide a meal that requires no scrubbing or chopping of the vegetable ingredients. All of that helps to explain why more than half of Bountiful Pantry's customers have been with the com- pany for five years or more. "Our mixes are tasty, satisfying and easy – and they're real food," Kales says. "As our customers grow, we grow with them, incorporating their ideas and needs." Bountiful Pantry products are distributed directly to specialty and natural food stores, destination stores and catalog and gift basket companies. Learn more by visiting Bountiful Pantry in booth #3346 during the Summer Fancy Food Show. After the show, call 617.487.8019 or visit www.bountifulpantry.com. Bountiful Pantry (Cont'd. from p. 1) with all natural ingredients. The range con- sists of Rogan Josh, Tikka Masala, Butter Chicken and Korma sauces. With spices sourced directly from various regions of India and Southeast Asia, each product is free of gluten, corn flour, MSG and preserv- atives, and is non-GMO. "With the Asian American population now resting at near five percent of total U.S. pop- ulation, we are seeing sizable growth in the consumption of Asian-influenced foods," noted Passage Foods USA Founder Mark MacKenzie. "The ethnic food market is a $12.5 billion industry in the U.S., and while Hispanic foods remains the category leader, the Asian retail segment is valued at near $1.6 billion. The Asian restaurant segment grew over 7.2 percent in recent years and the number of retail grocery offerings is only now developing as more people try cooking Indian, Thai and Asian foods at home," said MacKenzie. "The Australian consumer has a high de- mand for natural ingredients in their conven- ience foods and the Passage to India range has none of the preservatives and fillers that many of the existing products in the U.S. cat- egory currently contain," stated MacKenzie. "Our sauces are a part of a simple three-step meal solution that satisfy the needs of the time-starved consumer. You add meat, seafood or vegetable to the sauce, simmer and serve over rice for a complete gourmet meal in under 20 minutes." About Passage Foods USA Passage Foods USA is an affiliate of Flavour Makers Pty. Ltd., the second largest season- ing and flavoring system manufacturer in Australia. All Passage Foods Simmer Sauces are manufactured in the company's state-of- the-art BRC certified production facilities in Melbourne and conform to some of the most stringent and clean product manufacturing requirements in the world. For additional product and consumer market information, call 800.860.1045 or visit Passage Foods online at www.passage foods.com. Passage Foods (Cont'd. from p. 1) shore and the enjoyment of eating the special treats that were all part of the fun. Through all the years since 1937, Fisher's Popcorn has been a part of that pleasure, as millions of families have enjoyed the com- pany's delicious Caramel Popcorn at beaches along the Maryland and Delaware coastline. "Over time we have built an impeccable rep- utation for quality ingredients and outstand- ing taste," says Russell Hall, Vice President of Fisher's Popcorn. "Today, we continue to use our simple, original recipe to hand-craft our now world-famous Caramel Popcorn." In recent years, Fisher's has greatly ex- panded its footprint to areas outside the Mid-Atlantic and has added new flavors without compromising the quality of the product that's been loved since the com- pany's early days. "It's still made in copper kettles in small batches at the beach with only five simple ingredients," Hall says. "We offer a highly recognizable, nostalgic brand intimately known by the millions of people who grew up visiting the Mid-At- lantic beaches, and the best-tasting caramel popcorn in the world to the people who did- n't." The Fisher's Popcorn line includes the original Caramel Popcorn, inherently gluten-free and containing no genetically modified ingredients, as well as newer fla- vors: Caramel Popcorn Dusted with Crab Spice, White Cheddar Popcorn and Kettle Corn, which is launching the year. "Kettle Corn is a high-quality product made from a simple four-ingredient recipe," Hall says. "It's made with the same Old World meth- ods and the high level of consistent quality that we've maintained over several decades, which is very difficult for a handmade, small-batch product." For more information, visit booth #4228 at the Summer Fancy Food Show. After the show, call 888.436.6388 or visit www .fishers-popcorn.com. Nostalgic Treat (Cont'd. from p. 1)

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