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NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2016 n GOURMET NEWS N H 1 0 2 Schmid, with over 30 years of trading expe- rience in the organic grain industry. Headed by Schmid, the FFM Europe team trades or- ganic and niche specialty products with au- dited organic producers, further strengthening FFM's global reputation and brand strength. Rita Felder, Chief Executive Officer of FFM, recently commented on the new ad- dition, stating, "We are very excited about our new operation in Europe. The Euro- pean market is a mature and established place and the North American organic mar- ket is rapidly growing." Felder began FFM in 2005 to meet a growing demand for or- ganic products and to support the market- ing capabilities of Canadian and U.S. growers. The addition of an office in Eu- rope extends the services provided to FFM's customer base from all over the world. The European office increases FFM's geographic reach for sourcing and selling by closing the global gap and creat- ing a new market to export products. Felder also adds that, "FFM's offices in the EU will interconnect supply and demand struc- tures, which will benefit both the organic producers and organic processors in the surroundings of the Atlantic, providing op- timized market access and optimal product availability." FFM practices fair trade and values long- term relationships with both customers and suppliers. FFM has competitive prices and superior products resulting in increased value for feed mills, food processors and other valued customers. FFM is a multilin- gual, multinational organization with a vari- ety of products, including soybeans, corn, wheat, pulses, lentils, flours and sweetener oil. FFM's large variety of products ensures each customer's unique product needs are met and exceeded. Moreover, to better serve customer needs, FFM can ship any volume of certified organic, non-GMO products through the help of its in-house logistics team. To learn more about FFM, visit www.field farms.ca or see the team at booth #8717. Field Farms Marketing (Cont'd. from p. 1) Again gains a significant capacity increase, while isolating peanuts in a separate building. The original facility will continue to be utilized to process almonds, cashews, sunflower seeds and sesame seeds, as well as honey. "Natural and organic foods continue to gain popularity with new emphasis on health and nutrition," said Once Again Nut Butter President and General Manager Bob Gelser. "Once Again's new peanut facility will create increased capacity and manu- facturing efficiencies to meet this growing consumer demand for nut and seed butter products. The new plant is a culmination of ideas and individual contribution by all 67 of the employee-owners at Once Again. Much thought contributed to creating operational efficiencies, from management to the people that make product on the line. The original factory, dedicated earlier this year to com- pany founders Constance Potter and Jeremy Thaler, will continue to be key in producing non-peanut products, as peanut butter is eventually migrated completely to the new facility. "As one of the top food processing facil- ities in the Finger Lakes region and the fastest growing certified organic food com- pany, Once Again Nut Butter's newly ex- panded facility will allow it to meet its rapidly growing sales," said Empire State Development President, Chief Executive Officer and Commissioner Howard Zem- sky. "The addition of new, permanent jobs in the small town of Nunda will also foster a significant economic impact felt through- out the county." Once Again is Safe Quality Foods Level 3 certified, and all of its nut and seed butter products are non-GMO verified. The pride and care for quality in what these employee- owners make shows every day. To learn more, visit www.onceagainnut butter.com or stop by booth #917. Once Again Nut Butter (Cont'd. from p. 1) after now more than ever, and GloryBee ® has taken this step to open the pages of its book to show the world how it does business. GloryBee was founded on the core values of faith, genuine relationships, healthy living and stewardship. It became a Certified B Corporation because it believes that business can be a force for good and inspire change for the better. Attaining this esteemed B Corp™ certification is the company's way of demonstrating its resounding commitment to its core values. Second generation Owner and Executive Vice President, RaeJean Wilson, says, "We believe that GloryBee is here for a greater purpose. While we have the privilege of sell- ing natural, quality products to our cus- tomers, we believe that this B Corp certification has validated how we do busi- ness to ourselves and to our community." Being a Certified B Corporation indicates that the company meets the rigorous stan- dards of social and environmental perform- ance. To GloryBee, this is much more than just a stamp of approval. Maintaining its B Corp certification will challenge it to im- prove on its sustainable practices as it grows and reminds the company to constantly con- sider how it is affecting the environment, the community, its employees and its clients. The B Corp status will give the business a road map for sustainable growth. GloryBee will "Bee the Change" and work toward the one unifying goal that all B Corporations share – to redefine success in business. To learn more about GloryBee, visit www.glorybee.com. To find out how you can partner with the Save the Bee Program, visit www.glorybee.com/savethebee or call 800.456.7923. Visit booth #621 at Natural Products Expo East for more information. GloryBee (Cont'd. from p. 1) explains that there are two types of ginseng: American (95 percent of which is grown in Wisconsin) and Asian. Traditional Chinese medicine holds that American Wisconsin ginseng produces a cooling effect, while Asian ginseng has a heating effect on the body. People often take both as a supplement to maintain a healthy balance of yin and yang. For hundreds of years, traditional Chinese medicine doctors in China have used Amer- ican Wisconsin ginseng for a number of ail- ments, from anemia to pregnancy problems, to erectile dysfunction to menopause. Canadian researchers also have found that consuming American Wisconsin ginseng helps treat the common cold. One study, pub- lished in the Canadian Medical Association Journal in 2005, found that American Wis- consin ginseng successfully reduced the number and severity of colds in research sub- jects. It also found that extracts of American Wisconsin ginseng enhance immune re- sponses and stimulate natural killer cell cy- totoxicity to keep the body healthy through peak illness periods. Also, American Wisconsin ginseng is known to improve stamina and resist stress. Often called an adaptogen, it helps the body adapt to prevailing stressful situations. There are numerous ongoing studies on American Wisconsin ginseng, which repre- sent a growing Western interest in herbal medicine and alternative therapies. Science continues to confirm the validity of the traditional Chinese medicine doc- tors' wisdom. The Mayo Clinic completed research in 2008 that proved that American Wisconsin Ginseng improved energy levels in cancer patients undergoing chemother- apy and enhanced their overall mental, physical, spiritual and emotional well- being. "We hope that American Wisconsin gin- seng may offer us a much-needed treatment to improve our patients' quality of life and we look forward to further evaluation," said Debra Barton, R.N., Ph.D., a Mayo Clinic cancer researcher and the study's primary in- vestigator. The Ginseng Board of Wisconsin was es- tablished in 1986 as a nonprofit organization representing all Wisconsin ginseng growers. There are approximately 200 ginseng grow- ers in the state. For more information, visit www.ginseng board.com or stop by booth #6809. Ginseng Board of Wisconsin (Cont'd. from p. 1) gluten-free, preservative-free, sodium-free and has no fat or cholesterol. It's made with the very best organic ap- ples, which are grown by The Tennes family at The Country Mill in Charlotte, Michigan. Dillman Farm's secret to great apple butter lies in using the very best apples and a slow kettle cooking process. A dash of organic cinnamon is all that's needed to round out the perfect recipe. Consumers love buying food that reminds them of a simpler time, but they want it to be healthy, natural and convenient. Dillman Farm has answered this need by making apple butter exactly the way your grandmother did. The organic no sugar added apple butter spread can be merchandised in the health food or organic section, as well as the bakery or jam/jelly sections. Promote in the fall months to take advantage of the tradition and nostalgia surrounding this delicious treat. Cross promote with gourmet breads or bis- cuits, or creatively incorporate it into a fun harvest themed display. Pair with gluten-free breads to take advantage of the most popular diet trends. Make Halloween and Thanksgiv- ing delicious and nutritious by marketing it as an alternative to the usual high calorie foods. The possibilities are endless. Dillman Farm is a small family business in Bloomington, Indiana managed by sec- ond generation owner Cary Dillman. The company has been nationally known for its apple butter since 1970, and also produces a wide variety of all natural preserves, jel- lies, salsas, mustards and barbecue sauces. Its product line also includes seven re- duced cane sugar spreads, which are quickly becoming a favorite due to their 70 percent fruit content. Other popular items include preserves that boast unique fruit combinations, such as Strawberry Rhubarb, Pear Apple Chai, Cherry Amaretto and F.R.O.G. (fig, raspberry, or- ange, ginger). The Dillman Farm family is excited to share the fruits of its labor with your customers. Visit www.dillmanfarm.com or stop by booth #6833 for more information. Dillman Farm (Cont'd. from p. 1) inulin, cane sugar/ECJ, invert syrups, mo- lasses, honey, barley malt syrup and coconut sugar. It also has the ability to make custom blends and sweetener systems. Suzanne's Specialties Organic Honey has been verified by the Non-GMO Project. Suzanne's Specialties offers an In- fantSafe ® version of all of its rice syrups. This unique product contains less than 10 ppb for arsenic and lead, meeting the FDA standard for drinking water. It is available in all DE levels. It packs its industrial products in pails, drums, totes and tank wagons. All products are available in organic with most having a conventional version as well. Suzanne's promises that all of its products are made with only the highest quality organic and all- natural ingredients. Each one is sure to give your formulas and applications "Sweetness the Way Mother Nature Intended™." Suzanne's Specialties also provides an ex- tensive line of retail products. These include its best-selling Ricemellow Crème, rice syrup based fruit spreads, flavored rice syrups and traditional offerings such as or- ganic molasses, organic agave syrup, organic honey, organic rice syrup and organic barley malt syrup. Pack sizes on its retail line range from jars to gallons to tubs to pails. It can service the needs of a household, restaurant, small bakery or institution. Visit www.suzannes-special- ties.com for more information on these prod- ucts or to shop in its easy to use online store. With distribution facilities on both the East and West coasts and a diverse product line, Suzanne's Specialties has the ability to service your company's specific needs. For more information, stop by booth #1028 or visit www.suzannes-specialties.com. Suzanne's Specialties (Cont'd. from p. 1)

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