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GOURMET NEWS SEPTEMBER 2016 www.gourmetnews.com SUPPLIER NEWS 1 8 A Blue Dressed in Black from Käserei Champignon In a year in which Americans are demon- strating an intense interest in blue cheeses, it's especially interesting to find one that stands out from the rest. That's a good description of Grand Noir, a Käserei Champignon cheese from southern Ger- many that took the Best of Class award in the blue-veined cheese category at the World Champion Cheese Contest earlier this year. Grand Noir and other Käserei Champignon cheeses are imported into the United States exclusively by Champignon North America, Inc. Flynne Wiley, Champignon North Amer- ica's Director of Administration & Market- ing, accepted the award for Grand Noir at the World Championship Cheese gala held April 14 in Madison, Wisconsin. "We are very proud of the quality of cheeses from Käserei Champignon, and we accept this honor on behalf of the master cheese makers who have crafted Grand Noir to perfection," she said at that time. Grand Noir is made from cow milk from regional farms in southern Germany. Each wheel is hand-dipped in black wax and then cold-ripened. The cheese that re- sults is distinctive in its flavor, texture and appearance as the only blue-veined cheese on the market today that's aged in black wax. "We pride ourselves in the high quality of our cheeses, our contin- ued innovation in cheesemaking, and our support of our local community," Wiley notes today. Käserei Champignon brings specialty cheeses to people around the world, yet is still a family-owned company based in the Allgäu region of Bavaria, Germany. "We have been making spe- cialty cheeses in Bavaria for over 100 years and we continue to use only pure cow's milk sourced from our local dairy farms." Champignon North America, Inc. is also known for its St. Mang Bavarian Made soft-ripened cheeses and its St. Mang Bavarian Made Limburger Cheese. The St. Mang Bavarian Made line includes St. Mang Bavarian Made Soft-ripened Cheese with Garden Herbs, a variety with Mild Green Peppercorns and another with Garlic & Chives. "Our products are unique in type and flavor; our innovative cheese- makers continue to refine recipes to craft new and original cheeses; and our sales team is committed to continuing retail support to drive consumer interest," Wiley said. Champignon North America, Inc. 201.871.7211 www.champignon-usa.com. Against the Grain: Plant-Based Without Compromise For 10 years, Against The Grain has been going against the trend towards food in- dustrialization. It combines the highest quality, whole ingredients in unique ways to produce naturally gluten-free, mini- mally-processed products. It doesn't com- promise in taste and texture either. Plant-based products are a new de- parture for Against The Grain. Its best- selling gluten-free bread and pizza prod- ucts have always relied on animal protein, but when faced with the oppor- tunity to develop a new line of products, it asked, why not create a plant-based product that was both gluten-free and grain-free? The new 100 percent plant- based Ginger Cookies and Chocolate Chip Cookies are just that. They are rich and buttery-tasting, soft and chewy, and made with real ingredients and no gums, binders, emulsifiers or preservatives. What it offers is a very satisfying, respon- sible indulgence that is easier on the planet. About Against The Grain Gourmet Against The Grain Gourmet is a celiac family-owned wholesale manufacturer of frozen gluten-free bread, pizza and cookie products located in Brattleboro, Vermont. It is also the only national gluten-free and grain-free bakery. The company's products are made with a minimal number of ingredients with no preservatives or additives in its dedi- cated gluten-free and nut-free facility. It prides itself on paying its production staff the highest wages and the best benefits package in the industry. Against the Grain www.againstthegraingourmet.com Wind & Willow Celebrates 25 Years with Original Bread Mixes Wind & Willow, Inc has been a leader in the specialty food industry for years and this year it celebrates its 25th. The company's first products introduced in 1991 were Beer Bread Mixes. The bread mixes were retired several years ago as other lines, such as cheeseball mixes and dip mixes, exploded in sales. Since that time, impas- sioned customer requests to bring the breads back have continued and even in- creased over the last couple of years. The company felt it would be the perfect time to re-introduce this original customer fa- vorite line as it celebrates its 25th year. The Bread Mixes currently being pro- duced use the same recipe used 25 years ago. All natural ingredients such as flour, cane sugar, cinnamon, dehydrated pep- pers and vegetable pieces and no artificial colors, flavors or preservatives. Simple whole ingredients, ease of preparation and outstanding taste and aroma are some of the attributes that consumers love. Just add a can of beer and bake! Five minutes prep and 40 minutes to bake. It's the eas- iest way to fill your home with the aroma of bread baking in the oven and to experi- ence the full rich taste of fresh baked bread. There are currently three bread mix fla- vors available: Original, Cinnamon and Southern Corn. Directions for each flavor are the same. Mix with a 12-ounce can of beer and bake. As an alternative, the con- sumer may use non-alcoholic beer or other carbonated beverage. There are also simple alternate recipes for each mix as well. Consumers love the easy corn frit- ters, cinnamon apple muffins and cheesy garlic bread recipes. Over the years, soup mixes have been one of the categories that has seen expo- nential growth for Wind & Willow. The pre- pared soups are so rich and creamy, it's hard to believe you just add water and simmer for 10 minutes. There are 10 differ- ent flavors of 6-cup soup mixes available, as well as four 1-cup mixes. And what goes better with soup than hot homemade bread right out of the oven? Soup and hot bread out of the oven are perfect after a long day at work or any time you are long- ing for the ultimate in comfort food. The combo of soup and bread mixes makes a perfect gift choice for anyone on your list who doesn't normally cook. As long as they have water and a can of beer, they can prepare a great meal like a pro! Wind & Willow, Inc. 888.427.3235 www.windandwillow.com Go Nuts for Sneaky Chef No-Nut Butter Missy Chase Lapine, Founder of the Sneaky Chef brand, is also a mom to a child with food allergies – specifically a peanut allergy. What do you do when you are the Sneaky Chef and your child can't eat peanut butter and doesn't like any of the nut-free options on the market? Well, you make it yourself – sneaking in the good stuff of course. After experimenting with many recipe variations, The Sneaky Chef found the perfect one, creating an award-winning recipe for Sneaky Chef No-Nut Butter that is so good everyone will love it, al- lergies or not. Made from naturally sweet and "nutty" tasting golden peas, a variety of garden peas packed with plant-based nutrients but without a trace of peanuts, tree nuts, seeds or soy, Sneaky Chef No- Nut Butter is perfect for families manag- ing food allergies at home or for nut-free schools. After achieving great success with its creamy No-Nut Butter, Sneaky Chef intro- duced Chocolate No-Nut Butter, also made from golden peas, and chocolate lovers around the coun- try are rejoicing. With less than half the sugar of other chocolate spreads, Sneaky Chef Chocolate No-Nut But- ter still tastes just like good old-fashioned brownie batter licked right off the beater. It's the perfect partner to Creamy No-Nut Butter on a sandwich, as a frosting alternative on cupcakes or hon- estly great eaten right off the spoon. Golden peas certainly have changed the game for anyone looking for a deli- cious, nut-free spread. With peanut allergies on the rise, Sneaky Chef No-Nut Butter is perfect for families managing food allergies at home or for nut-free schools. Recently Sneaky Chef even partnered with Annie's Homegrown to develop "Pea B&J Pockets" made with golden pea butter. Like Sneaky Chef No-Nut Butter products, Annie's Pea B&J Pockets are avail- able at Target stores. Action Brand Management www.actionbrandmanagement.com Dorval Trading Celebrates 50th Anniversary Dorval Trading Co. Ltd. is celebrating its 50th year in business this year. President Roberta Cappel says she has a tremen- dous sense of pride and accomplishment in reaching such a milestone. Cappel's parents, Jack and Florence Cappel, founded the company in 1966. "My par- ents started out with a vision that was based on a strong commitment to bring quality products to consumers. We've maintained this commitment throughout our 50-year history. It is that vision as well as our integrity with respect to our cus- tomers, sales associates and our manu- facturer partners which has allowed us to not only endure, but also continue to grow as an organization." While the importing business can be challenging and competitive, Cappel stresses that the company is very selec- tive when it comes to choosing with whom it does business. "It never made sense to us to just partner with any manufacturer looking to get their foot in the door in the U.S. marketplace. We only establish relationships with those compa- nies which we believe are rep- utable and offer only the highest quality products. We're very proud of the relationships that we've formed and we look forward to many more productive and profitable years to come." Dorval has its own line of products under the Sour Power ® brand, which cel- ebrated its 30th anniversary in 2015, as well as the spe- cialty brand Dorval Premium Collection ® Chocolates and Cocoa, plus Top Pops ® and Choice Confections ® . Other brands represented under the Dorval umbrella include Rademaker ® Hopjes, Rendez Vous ® and King ® . Dorval Trading Company call 800.367.8252 www.dorvaltrading.com