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GOURMET NEWS SEPTEMBER 2016 www.gourmetnews.com SUPPLIER NEWS 1 6 BRIEFS Sonoma Brands Launches SMASHMALLOW Sonoma Brands, a consumer products in- cubator and venture fund founded by Jon Sebastiani, the founder of KRAVE Jerky, is now launching SMASHMALLOW, a pre- mium 'snackable' marshmallow brand that will make its exclusive retail launch at Sprouts stores nationwide and is now available on the smashmallow.com web- site. A broader West Coast launch in other retailers throughout the Pacific Northwest, northern and southern California is slated for November 2016. Sonoma Brands launched in January 2016 as Sebastiani's next entrepreneurial endeavor following the acquisition of KRAVE Jerky by The Hershey Company. "At Sonoma Brands, we seek to adapt to ever-changing consumer needs and crav- ings by invigorating sleepy categories, such as the $36 billion confectionery space," said Founder of Sonoma Brands, Jon Sebastiani. "As an avid marathon- runner, I've often found myself indulging in a marshmallow or two from my cup- board when I needed a sweet fix, as a 'better-for-you' and fat-free option. Then on a trip to Paris, I was struck by the fact that bak- eries in Europe have deca- dent marshmallows on display, alongside mac- arons and other gourmet treats. I knew then that we, at Sonoma Brands, could reintroduce the classic American marshmallow in a fun, delicious and healthier way, taking it far beyond traditional s'mores." SMASHMALLOW delivers taste and wow-factor beyond an ordinary marshmal- low. The premium on-the-go treat marsh- mallows are made with organic sugar and all natural ingredients; noth- ing artificial. SMASHMAL- LOW ranges from 70-90 calories per servings and is a gluten-free, clean-label indul- gence. SMASHMALLOW comes in seven flavors, including Cin- namon Churro, Strawberries & Cream, Espresso Bean, Mint Chocolate Chip, Toasted Coconut Pineapple, Meyer Lemon Chia Seed and Root Beer Float. Coming soon to Sprouts stores nation- wide, 4.5-ounce SMASHMALLOW bags will be available for a suggested retail price of $3.99. Colavita Adds to Line of Authentic Italian Wine Vinegars Colavita Prosecco White Wine Vinegar is the newest addition to a line of Colavita's authentic 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 pro- duction of Prosecco White Wine. Using the traditional method of fermen- tation, 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 Pros- ecco White Wine Vinegar. This gluten-free product is a great choice for substituting dairy in salad dressings and adding in- credible flavor to vegetable and meat dishes. This item is the most recent addition to Colavita's wine vinegar collection, which includes Aged Red Wine Vinegar, Aged White Wine Vinegar, Cabernet Vinegar and Raspberry Wine Vine- gar. Just like the Processo wine vinegar, these are made using tradi- tional methods with selected 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 mari- nades. 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 ap- plications. 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 satisfac- tion to all customers. Colavita www.colavita.com Fabrique Délices' New Bresaola Made from 100 percent beef, Fabrique Délices Bresaola is cured for 75 days and hand tied. Ready to enjoy, you can eat Bre- saola as part of an assortment of starters, or as a starter on its own. You can also pre- pare it in the style of carpaccio: just add a drizzle of olive oil, a squeeze of fresh lemon and a grind of cracked black pepper. For more than 30 years, Fabrique Délices has been preparing gourmet fa- vorites and exemplifying new culinary trends from across the globe while pro- ducing a highly distinguished line of food products. With an unparalleled attention to consis- tent quality, Fabrique Délices has compiled an offering of over 100 specialty products, including all-natural pâtés and mousses, magret, duck rillettes, boudins, sausages, truffle butters, cornichons and many more. Fabrique Délices charcuterie is made in the USA, according to authentic French recipes, using simple and quality ingredients to be sure to provide the best products. "For more than three decades, we've ensconced ourselves in the world of culinary professionalism, making sure we procure and supply people with the most up to date products," said Vice President of Sales and Marketing Sébastien Es- pinasse. "We've worked diligently over the years to continue a relationship with the food industry in many different countries and right here at home so everyone knows they can rely on us to procure their favorite delicacies." "The methods that charcu- terie and other delicacies have been made in Europe over the years have been perfected and people who want to expe- rience the best come here," he added. Fabrique Délices 510.441.9500 www.fabriquedelices.com Real Food, Real Easy from Bountiful Pantry Naturally delicious mixes for soups, chilis and stews, side dishes and desserts from Bountiful Pantry are easy to cook, satisfy- ing and delicious…. And many are ready in 30 minutes or less. New this year are mixes for Creamy Kale & Potato Soup, Golden Pea & Curried Apple Soup, Tuscan Potato & Kale Stew and Quinoa & Grains for Sides & Salads. They're additions to a line that already includes 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 Jam- balaya, 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 ingredi- ents they'd like to include. Everything is measured 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. "Committed to the idea that we can all eat to- gether, 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 include 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 consumers can exercise their own cre- ativity in the kitchen, or if they prefer, just take advantage of the ease of using a mix to provide a meal that requires no scrub- bing or chopping of the vegetable ingredi- ents. All of that helps to explain why more than half of Bountiful Pantry's customers have been with the company for five years or more. "Our mixes are tasty, satis- fying and easy – and they're real food," Kales says. "As our cus- tomers grow, we grow with them, incorporating their ideas and needs." Bountiful Pantry products are distrib- uted directly to specialty and natural food stores, destination stores and catalog and gift basket companies. Bountiful Pantry 617.487.8019 www.bountifulpantry.com Bissinger's Caramelized Blood Orange Chocolate Bar a Taste of Luxury Once known as the confectioner to King Louis XIV at the Court of Versailles, the Bissinger family today is still crafting some of the finest confections and chocolates in the world, including its Caramelized Blood Orange Chocolate Bar. Sixty percent dark chocolate surrounds a burnt blood orange caramel with a hint of rosemary and sprinkled with hazelnuts and cocoa nibs. Foodies have long appreciated the in- tense combination of dark chocolate and orange. Dave Owens, Chief Chocolatier at Bissinger's, has taken this mouthwatering combination and made it even more spec- tacular. "For me, the flavor profile comes from the way we deeply caramelize the sugar and juice of Mediterranean blood oranges. We caramelize it before we ever add any dairy so the more 'bitter' notes are high- lighted, like a delicious burnt orange fla- vor," Owens says. One bite reveals the magic. The deep, dark blood orange caramel takes on a bold intensity that is perfectly balanced with a touch of herbaceous rosemary to elevate the experience for a more sophis- ticated palate. Owens continues, "Citrus and rosemary are very compatible; it adds a little bit of savory to the profile to soften the sweetness and brighten the citrus." Finally, this bar is topped with toasted hazelnuts and cocoa nibs to add dimen- sion and texture to the luxurious experi- ence. Nothing quite compares to this combination in how it plays on every sense. Bissinger's 800.325.8881 www.bissingers.com

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