Oser Communications Group

GOURMET NEWS JULY 2016 www.gourmetnews.com HOLIDAY 1 6 Frontier Soups is celebrating its 30th an- niversary this year with the introduction of two new gourmet soup mixes that il- lustrate how the company has remained on the "frontier" of evolving consumer desires and changing trends over the decades. The new soups capitalize on con- sumers' craving for Southwestern-style cuisine that has vaulted mixes with those flavor profiles to positions among the company's top sellers, said Trisha Ander- son, Frontier Soups Founder. Montana Creekside Classic Chili Mix and South- western Sausage & Chickpea Stew Mix are in the quicker-cooking Homemade- In-Minutes line, satisfying consumers' continuing appetite for convenience cooking with- out sacrificing h o m e m a d e taste, Anderson said. The new soups come in 6-ounce pack- ages with a sug- gested retail price of $5.95- $6.95. "We like the way our com- pany name evokes both traditional American cooking, on which Frontier Soups was built, and that the word 'fron- tier' implies the leading edge of culinary adventure," she said. "Many consumers enjoy exploring the complexities of Southwestern cuisine, and the tortilla, enchilada and black bean soups are among our top sellers." The new Classic Chili mix includes green and red bell peppers, cumin, smoky paprika, coriander, oregano, and a trio of cayenne, ancho and japones peppers creates layers of heat. The Sausage & Chickpea Stew offers some spiciness from chorizo or hot Italian sausage, added by home cooks, and a depth of flavor from saffron, Hungarian paprika, thyme and ground bay leaf. "The dehydrated, pre-cooked pinto and garbanzo beans in the new mixes rehy- drate perfectly in the 30-minute cooking time," Anderson said. Responding to consumers' increasing avoidance of wheat-based ingredients, both of the new mixes, and a total of 31 mixes in the line, are certified gluten free. The mixes also are made with non- GMO ingredients, and have no salt, preservatives or MSG added. For more information about Frontier Soups, call 1.800-300.SOUP (7687) or visit www.FrontierSoups.com. GN Frontier Soups Explores the Southwest Robert Rothschild Farm Launches New Clean Label Farm Fresh Dips ecoLife Staying True to Organic Founded nearly 20 years ago, ecoLife ® was established by passion to offer sus- tainable organic food while empowering and improving the daily lives of farming families. ecoLife provides farming com- munities with assistance and free educa- tion in current social, economic and environmental best practices. ecoLife offers over 20 items across four food categories, including aromatic bas- mati rice, high-protein quinoa, freekeh, chickpeas and many other nutrient-rich items. An exceptional item in the line is the Quick Cook Brown Basmati Rice. What differentiates this organic brown rice is its reduced cooking time of just 12 min- utes, a convenient alternative to the 40 minutes nor- mally required to prepare brown rice. The full range of authentic rice, an- cient grains, pulses, and beans are all USDA Organic and Non-GMO Project Verified products. Good for people. Good for the planet. Live the ecoLife™. ecoLife www.liveecolife.com Robert Rothschild Farm is debuting its six new, breakthrough clean label Farm Fresh refrigerated dips at this year's Sum- mer Fancy Food Show. The Robert Roth- schild Farm Fresh™ Dips offer clean label dips that taste like they were just freshly made on the farm. The Roasted Red Pepper & Onion with Goat Cheese Dip or Hot Pepper Peach Dip is the perfect appetizer for everyday or holiday parties. Robert Rothschild Farm's products will be show- cased in booth #336 at the 62nd Summer Fancy Food Show in New York from June 26 – 28, 2016. Robert Rothschild Farm Fresh Dips are open and serve with extended shelf life that offers a unique freshly made propo- sition that is packed with "fresh" flavor. The premium packaging screams spe- cialty food with the delicate use of metal- lic copper touches and embossed treatment on the label. The Robert Roth- schild Farm Fresh Dips stand alone in the category. About Robert Rothschild Farm: Qual- ity foods really do look, feel, and taste different. Robert Rothschild Farm has spent more than 30 years studying, refin- ing, and perfecting the way the company makes its insanely flavorful, truly excep- tional products. Each one is made from scratch and guaranteed to make even the every- day taste like gourmet. When Bob and Sara Rothschild de- cided to move from California to Ohio's Mad River Valley in the 1970s, they knew they wanted to work the land. Their determined spirit resulted in a suc- cessful 170-acre farm and more red rasp- berries than they knew what to do with. That one simple ingredient soon led to an entire line of authentic products made from original recipes using time-honored techniques. Each and every intensely fla- vorful item was made from scratch, and cooked slowly over low heat in small- batch kettles to perfection. For more information about Robert Rothschild Farm, call 800.356.8933 or visit www.RobertRothschild.com. GN Dietz & Watson Launches Originals Recognizing the increased consumer de- mand for choice, Dietz & Watson launches Originals, a new line of No Antibiotics Ever deli meats, organic deli meats, franks and sausages, Italian specialty items and artisan cheeses free from rBGH, a bovine growth hormone. "One of the main reasons for our success over the past 75 years has been our ability to not only react to consumer demands, but to anticipate them. We have been working hard on perfecting the Originals product line for years," said Lauren Eni, Vice President of Brand Strategy at Dietz & Watson and great- granddaughter of company Founder Gottlieb Dietz. "There is no question that consumers are interested in ABF and organic products, which is why we want to continue expand- ing the Dietz & Watson Originals line to in- clude even more No Antibiotics Ever premium meats and rBGH free artisan cheeses." For more information about Dietz & Wat- son, visit www.dietzandwatson.com. GN

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