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GOURMET NEWS www.gourmetnews.com n JUNE 2016 n GOURMET NEWS 4 0 Better'n Peanut Butter: A Perfect Food Better'n Peanut Butter is a great tasting peanut butter flavored spread with 40 percent fewer calories and 85 percent less fat than peanut butter. It has no saturated fat, no trans fats and is pasteurized for safety. It is Non-GMO Prod- uct Verified, gluten-free, dairy-free, has no cholesterol, is kosher, contains no preserva- tives and is great tasting. Its country of origin is the United States. The Peanut Butter Spread For Waist Watchers Better'n Peanut Butter is only 100 calories per serving vs. 190 calories per serving for peanut butter. Weight-conscious consumers who love peanut butter, but hate fat, can enjoy low-fat sandwiches, smoothies, pan- cakes and other peanut butter favorites. Calo- rie-counters can lighten up on the guilt! It's only two Weight Watcher points. It's also a great option for parents who are helping their children watch their weight. Everything You Want in Peanut Butter, and Less It's made with real peanut butter and has no saturated fats, no trans fats, is Non-GMO Project Verified, gluten-free and dairy-free and is OU Kosher certified. The Chocolate Better'n Peanut But- ter spread has 85 percent less fat than chocolate hazelnut spreads and 85 percent less fat than chocolate spreads. The Only Peanut Butter Spread That's Pasteurized Better'n Peanut Butter is available in four delicious flavors: Original – an all-natural product for people who love peanut butter but hate fat and calories; Low Sodium – has the same great taste as the original, but with just 95 mgs. of sodium per serving; Choco- late – its rich, creamy chocolate flavor makes it the only low-fat, low-calorie, diet choco- late spread of its kind; and Banana – a one- of-a-kind peanut spread that's rich and creamy with a great banana flavor. Products are available in 12-ounce, 16- ounce and 32-ounce jars and are sold at Trader Joe's, Target, Bi-Lo, Shaws, Rite Aid stores and other select food markets. For more information, visit www.bettern peanutbutter.com. Hawaiian Host Launches New Tropical Fruit Bites Hawaiian Host ® , Inc. a leading brand and producer of chocolate covered macadamias, has unveiled its newest con- fectionery creation. This is Hawaiian Host's first product line to include fruit and no macadamia nuts in its 88-year history. The company's new Tropical Fruit Bites™combines 100 percent real fruit with Hawaiian Host signature milk or pre- mium dark chocolate to create a delicious, nutrient-rich snacking option. Featuring three of Hawaii's most beloved flavors — ripe banana, sweet coconut and savory pineapple — each "bite" is bursting with island flavors. "Our product innovation specialists have been hard at work developing the perfect combination of fresh fruit with our pre- mium chocolate, and the result is simply delicious," said Casie McKinney, Hawaiian Host, Inc. Assistant Brand Manager. "With 88 years of proven success in the confec- tion space, we feel that we're uniquely po- sitioned to introduce an authentic product that perfectly aligns with our brand." Tropical Fruit Bites are packaged in 6- ounce resealable bags, each containing ap- proximately one cup of real fruit, which is half the daily recommended serving size. Hawaiian Host, Inc. acquired Mauna Loa from The Hershey Company in March 2015. The addition of Mauna Loa as a sub- sidiary brings together two strong legacies, with a combined 157 years of rich Hawai- ian heritage providing authentic, high-qual- ity products to the world. Hawaiian Host will continue to emphasize its chocolate macadamia product, while Mauna Loa, with a 40 percent share in macadamia nut, will focus on its many flavor variations of macadamias, all packed with beneficial nu- trients, antioxidants and vitamins that are crucial for optimum health and wellness. Rich in minerals including calcium, iron, magnesium and zinc, they're also a fantas- tic natural source of energy. "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. Colavita Adds to Line of Authentic Italian Wine Vinegars Colavita Prosecco White Wine Vinegar is the newest addition to a line of Colavita's au- thentic Italian wine vinegars. With a tart taste profile, Prosecco White Wine Vinegar pairs perfectly with salads, fish and fruit dishes. Colavita is proud to produce a true Italian original as this is the only Prosecco vinegar currently on the market. This unique wine vinegar is created from grapes cultivated in the Valdobbiadene area of Italy, which is dedicated to the production of Prosecco White Wine. Using the traditional method of fermenta- tion, wooden barrels are utilized to age the white Prosecco wine. This allows proper time for a natural aging process to produce this light and fruity flavor of Prosecco White Wine Vinegar. This gluten-free product is a great choice for substituting dairy in salad dressings and adding incredible flavor to vegetable and meat dishes. This item is the most recent addition to Colavita's wine vinegar collec- tion, which includes Aged Red Wine Vinegar, Aged White Wine Vinegar, Cabernet Vine- gar and Raspberry Wine Vine- gar. Just like the Processo wine vinegar, these are made using traditional methods with se- lected wine aged in wooden barrels. The red and white aged vinegars are light and aromatic in flavor and can serve as a base to many salads and marinades. The raspberry wine vinegar adds a distinctly fruity accent to dishes. Each of these wine vinegars is sold in 17- fluid-ounce glass bottles, similar to that of a traditional wine bottle. The aged red and white wine vinegars are also available in mini 25ml bottles, perfect for testing out the flavors, salad dressing on the go, as well as for foodservice applications. The entire line of wine vinegars is gluten- free, therefore perfect to use in any dish. The labels replicate the same traditional Italian feel that all Colavita products are known for. As a trusted family brand, Colavita stands by each product with pride and guarantees to deliver satisfaction to all customers. For more information, visit www.colavita.com or stop by booth #736. Nocciolata: Organic Chocolate-Hazelnut Spread that Tops the Competition In the Altopiano di Asiago in Northern Italy, the Rigoni family has been keeping the long-standing traditions of organic honey and fruit spread production alive for decades. Now, it has perfected a recipe for Nocciolata (pronounced no-cho-lata), a healthier, higher-quality, better-tasting chocolate-hazelnut spread. Made with organic ingredients com- pletely free of GMOs, preservatives, col- ors, additives or artificial sweeteners, Rigoni di Asiago's Nocciolata combines top quality hazelnuts (Tonda Romana va- riety), Fairtrade cocoa and cocoa butter, natural Bourbon Vanilla extract, raw cane sugar and skimmed milk from outdoor farms for a chocolate-hazelnut spread with undeniably superior flavor and smooth, creamy texture. Unlike other brands, which use palm oil (high in saturated fat and whose cultiva- tion devastates the environment), Noccio- lata is made with environmentally- responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats. Each batch takes a slow and gentle arti- sanal preparation to develop its rich and complex flavor and easy-to-spread tex- ture. Nocciolata is perfect for snacking, a wonderful addition to breakfast spreads, an alternative to other nut butters, and is a wonderful accompaniment for breads, croissants, crepes and fruit. "In the 1960s, every child in Asiago dreamed of buying the finest and most de- licious chocolate from Tuncali, the village pastry chef," recalls Rigoni di Asiago Chief Executive Officer and President An- drea Rigoni. "The memory of this arti- sanal treat inspired us at Rigoni di Asiago to perfect a classic indulgent chocolate- hazelnut spread." About Rigoni di Asiago Founded in 1923, Rigoni di Asiago is a family-owned business based in the Al- topiano di Asiago, a mountain plateau in Northern Italy. Committed to sourcing the finest ingredients, its certified organic products include Fiordifrutta fruit pre- serves (the leading jam in Italy), Noccio- lata hazelnut and chocolate spread, Dolcedì natural sweetener and Mielbio, honey from the best production areas of Italy. The company was one of the first in Europe to turn to organic farming in the early '90s and merit the Certified Organic label. Rigoni di Asiago has been owning its own supply chain for over 15 years, thus controlling all the pro- duction processes, from raw materials to finished jars, to guar- antee safe and deli- cious products suitable for the whole family. The company is also committed to respect- ing the environment, favoring bio-diversity and developing best practices to guarantee conscious choices for ourselves and our future generations. Nocciolata is available in stores nation- wide in a 270g (9.52-ounce) glass jar. To learn more about Nocciolata, stop by booth #3050, visit www.rigonidiasiago- usa.com, find the company on Facebook, Twitter and Instagram or call 305.470.7583.