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NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2016 n GOURMET NEWS N H 8 6 Suzie's Introduces Shelf-Stable Tiger Nut Beverage & Nut Butter Filled Cookies Good Groceries Company, 98 4th St., Suite 414 Brooklyn, NY 11231, under its popular Suzie's brand, continues to launch category- changing healthy products while improving its healthy natural staples. Good Groceries continues to provide healthy, nutrient rich, unique, GMO-free and delicious products. This is not your father's cookies and milk! Suzie's Nut Butter filled cookies combine all the nutrient and mineral benefits from nut butters with a decadently delicious cookie resulting in an exquisite snack expe- rience. Cookie butter, almond butter, cashew butter and peanut butter filled cook- ies will change your idea of a treat forever. If that weren't enough, Suzie's has also launched Nut Butter Sandwich Cookies and Chocolate Covered Nut Butter Filled Cook- ies. Suzie's soft and creamy cookie line will drive sales and profits with repeat sales, as the consumer will need to savor each flavor over and over. Suzie's "horchata," or tiger nut non-dairy shelf-stable, gluten-free, vegan, dairy/lac- tose-free vegetable beverage is new for 2016. Tiger nuts provided Paleo man with 80 percent of the protein in his diet, and Suzie's has captured that for you in a delicious creamy gluten-free, dairy-free and nut-free beverage. All of Suzie's non-dairy shelf-sta- ble beverages are made without GMOs. Suzie's milk alternatives are perfect by them- selves, with cereal or can be substituted anywhere you use conventional milk. The tiger nut beverage is added to the quinoa varieties made with pure quinoa – not blended with other grains – so you get the pure, sweet, nutty taste of quinoa and all its amazing health benefits. It is available in three flavors: Unsweetened Original, Unsweetened Vanilla and Vanilla Sweetened. Looking to fit all the benefits of quinoa at meal time into your busy lifestyle? Leave it to Suzie's brand to once again provide the solution. Its shelf-stable ready-to-eat quinoa meals come in four delicious flavor profiles: Olive Oil, Asian, Tex Mex and Indian Spice. Healthy and delicious, they warm in the mi- crowave in 60 seconds. Suzie's RTE quinoa meals are a perfect side dish for two or as a meal replacement for one. At the office, away at college, on the go or any- time, Suzie's RTE meals provide a welcome alternative to lunch, din- ner or as a satisfying and healthy snack. Don't forget that when looking for a low calorie delicious snack, look no further than Suzie's Thin Cakes and Puff Cakes. They are available in 13 delec- table flavor profiles to satisfy even the most discerning customer's taste buds. Suzie's tiger nut non-dairy beverage, nut butter filled cookies, RTE quinoa meals, thin cakes, non-dairy beverages and other quality, healthy natural foods are available at fine grocery stores throughout North America. For more information about Suzie's products, visit booth #1230 or www.goodgroceries.com, email info@goodgroceries.com or call 718.768.0821. GFCO the Largest Gluten-Free Certification Program in North America An interview with Channon Quinn, Vice President of Food Safety, Gluten Intolerance Group of North America. NH: What's your main line of business? CQ: The Gluten Intolerance Group (GIG) is a non-profit organization that brings aware- ness of celiac disease and gluten-related intol- erances and sensitivities to a global audience. Our Food Safety program, the Gluten Free Certification Organization (GFCO), started in 2005. GFCO certification is a voluntary, third party process that creates consumer confi- dence and recognition for products that meet our strict standards and carry our trusted cer- tification label. GFCO is the largest gluten- free certification program in North America. We currently certify over 1,900 brands, 30,000 products and have GFCO certified vendors in 29 different countries. NH: What would you say makes your com- pany unique? CQ: GFCO differentiates itself from other gluten-free certification organizations by conducting annual in-person inspections of facilities to assure that our standards are being upheld. We strive to provide a strong, working relationship with clients during their certification process, keeping them informed and educated as to the procedural steps being taken and creating a bond that allows them to feel comfortable in asking us any questions that they may have. NH: What do you anticipate to be your greatest challenge in the year ahead? CQ: Our biggest challenge in the coming year will be to keep up with the demand of this booming industry. With conservative sales projections showing the industry dou- bling in the next three years, we will continue to see more companies dipping their toes in the gluten-free market. We want to make sure that these new products are safe for the con- sumer and that if the packaging does carry our gluten-free certification label, that all of our established standards are continuously monitored and achieved. It is a great chal- lenge for us to have and we're ready to accept it and show why we are the program that companies turn to when they want to become gluten-free certified. NH: How can our readers find out more about your company? CQ: Readers can learn more about our program by visiting our website at www.gfco.org and clicking on the "Re- quest Information" link. The application and quote process is free to prospective compa- nies and there is no financial obligation until your company is ready to move forward with becoming certified. We are also at several shows a year where you can find us walking the floor or at our GIG/GFCO booth. We in- vite you to stop by as we love to meet new people and visit with all of our current com- panies! For more information, visit www.gfco.org or stop by booth #2011. Feel Great with Foxy's Premium Handmade Ice Cream Ice cream. Not supposed to be healthy. Not supposed to make things bigger, smaller, bet- ter. Right? Well, kind of. Foxy's Thoughtful Ice Cream has spent 24 months looking at one of the world's most loved traditions, and incorporated some sneaky things that ensure you feel great. At its core, Foxy's is a super premium, handmade ice cream that stands with the best of them. It replaced 20 percent of the non- GMO cane sugar with an organic inulin, which acts as a pre-biotic for the probiotics. The best thing is that you literally cannot taste the difference. It doesn't just stop there, either. Foxy's sources its ingre- dients responsibly and thoughtfully. For example, its cherries in its Oregon Cherry Vanilla come from a fourth generation co-op that recently registered as a B Corp. Its vanilla comes from Singing Dog, who operates a Fair Trade Plus program, giving not only market value but a share of profits to the farmers in Indonesia. It's perhaps best known for its lo- cally sourced flavors: 15 Mile Pista- chio and 6 Mile Almond and Honey, where the honey comes from the bees that pollinated the almond or- chards on the same farm as the dairy. Still, the proof of the pudding is in the eating, as they say, so visit the top floor for a taste. For more information, go to www .foxyspash.com. Bauli Unveils Launch of New Miniature Seasonal Cakes Bauli, the leading creator of authentic Italian holiday cakes and pastries, is proud to an- nounce the launch of its newest seasonal cakes, mini Panettone and Pandoro, available at retailers nationwide. Bauli has been part of Italian family tradi- tions since 1922 as a beloved brand that of- fers high-quality Panettone, Pandoro, specialty cakes and croissants for both holi- days and year-round pastry lovers. As the confectionery leader in Italy for over 90 years, Bauli brings authenticity and tradition to family and friends gathered around the dinner (or dessert) table, with sales in more than 70 countries on five con- tinents. Bauli's core holiday products in- clude Il Panettone di Milano, the traditional and most famous Italian Christmas bread, loaded with candied citron, lemon zest and raisins and Il Pandoro di Verona, Pan d'Oro or Golden Bread, a traditional Christmas bread from Verona that's baked in a special star-shape mold, sprinkled with confection- ers' sugar and made with real eggs, which gives it the beautiful golden color. This hol- iday season, Bauli's introduction of the miniature versions of the iconic Panettone and Pandoro offer consumers a modern twist on holiday classics. Capitalizing on the mini trend that has been embraced by both the snack industry and consumers alike, the one- of-a-kind Mini Panettone and Mini Pandoro are produced in exactly the same authentic fash- ion as its larger products, and with all of the same natural ingredients. "We at Bauli are thrilled to celebrate an- other holiday season with our customers, and are excited to be able to share the new Mini Panettone and Pandoro as part of the celebra- tions," said Luca Nava, General Manager of Bauli USA Inc. With respect for traditions and ancient recipes, Bauli products, including the new mini products, are oven baked and made with no preservatives, no artificial colors or flavors and no genetically modified in- gredients and are Kosher certified. Each confectionery treat is naturally leavened, a process which removes the need to use chemical additives and preservatives and guarantees a long life to confectioneries, and left to rise in the same way bread has been made for over 5,000 years. About Bauli Bauli is the creator of authentic, Italian con- fectionary goods associated with shared mo- ments of sweetness and pleasure, joy and tradition. With sales in over 60 countries on five continents, the Bauli family business maintains the same dedication to excellence that started almost 80 years ago. The Bauli line spans a wide range of sweet confec- tionaries and includes Panettone, Pandoro, specialty cakes, croissants, cupcakes and more. For more information, visit www.bauliusa.com.

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