Oser Communications Group

GOURMET NEWS NOVEMBER 2016 www.gourmetnews.com NATURALLY HEALTHY 1 5 Bob's Red Mill, which has been producing whole grain and gluten free foods for more than 40 years, has developed a new Gluten Free Egg Replacer that, in addi- tion to containing no gluten or animal products, is also without soy, corn, grains, or beans. The new Gluten Free Egg Re- placer substitutes for whole eggs in recipes such as cakes, muffins, quick breads, brownies and pancakes. The new formula, which makes use of only four simple ingredients, is available in a re- sealable standup pouch and has a 24- month shelf life. Each 12-ounce package contains the equivalent of 34 eggs. "We believe everyone should be able to enjoy the simple pleasures of a wholesome, homemade baked good, no matter what foods they are trying to avoid," said Bob Moore, Founder, President and CEO of em- ployee-owned Bob's Red Mill. "Now, with the help of our Gluten Free Egg Replacer, bakers can still have their favorite banana bread or buckwheat pancake." The new Bob's Red Mill Gluten Free Egg Replacer, which retails for $4.49 for a 12- ounce bag, is a blend of potato starch, tapi- oca flour, baking soda, and psyllium husk fiber. While the company has offered its Vegetarian Egg Replacer for a number of years, this new egg replacer is the first such product it has offered that is made without gluten or soy ingredients. "We're delighted to offer this Gluten Free Egg Replacer so that even more of our con- sumers can experience the joy of baking," said Matthew Cox, Vice President of Mar- keting at Bob's Red Mill. "Now, vegans, those with gluten or soy issues, or really anyone who wants a reliable baking staple stocked in their pantry can turn to this Egg Replacer and whip up a favorite recipe in a safe and easy way." As with all of Bob's Red Mill's gluten free products, the Gluten Free Egg Replacer ad- heres to strict gluten free safety standards, including being produced in a 100 percent dedicated gluten free facility and ELISA tested to verify gluten free integrity. Bob's Red Mill Egg Replacer is available now to retailers in cases of eight, as well as online at www.bobsredmill.com. GN Bob's Red Mill Introduces Gluten Free Egg Replacer Natural Grocers is moving from cage-free to free-range eggs and has rolled out a new ranking system that helps customers make educated decisions when buying eggs in the store. The new standard requires egg- laying hens to have the indoor and outdoor space they need to express natural behav- iors and thrive. Natural Grocers is not in- creasing its egg prices. "When our parents launched this com- pany in 1955, their goal was to educate people about what's really good for you, the animals, the planet and the economy," said Heather Isely, Natural Grocers' Executive Vice President. "Our new free-range egg standard gives customers access to the highest quality products possible. We didn't do this because it's trendy or because it's a hot product; we made this change because we truly believe in giving our customers the very best." With the launch of its innovative new egg standard, all of the eggs Natural Gro- cers sells will be free-range or better. This means the eggs are not only cage-free, but they come from hens that are given the space -- both indoors and outdoors -- to act naturally and flourish. The new egg stan- dard is intended to ensure that the chickens producing eggs sold in Natural Grocers will be able to spend time outdoors scratching, foraging, and dust bathing. Studies have shown that free-range eggs have a lower occurrence of salmonella and higher overall nutrient content. By choos- ing free-range, Natural Grocers is support- ing healthier hens and a more nutritious product for the consumer -- all at the same price as cage-free eggs. Isely continued, "We are glad that the other guys will be catching up to our old standard (cage-free) in the next decade or so, because we sincerely believe that the hens that produce our eggs deserve better than to be crammed into battery cages without enough room to turn around or ex- tend their wings." According to the Humane Society of the United States, "Caged-laying hens are among the most intensively confined animals in agribusiness." Additionally, the Humane Society points out, "Caged hens suffer from the denial of many nat- ural behaviors such as nesting, perching, and dust bathing, all important for hen welfare." GN Natural Grocers Moves to Free-Range Eggs Blissful Baking Adventure Cookies are scrumptious cookies free from gluten, lac- tose and artificial additives. The Blissful Baking brand was founded in 2016 by par- ent company Bahlsen, based in Hannover, Germany, with over 125 years of expertise in making quality cookies of all varieties. The U.S. division, Bahlsen North America Inc., is headquartered in East Hanover, New Jersey. Since 1889, Bahlsen has had a tradition of quality ingredients and attention to detail that shines through in both taste and tex- ture and is the "DNA" of every single cookie that it creates. Bahlsen, as Blissful Baking, just introduced the better-for-you Adven- ture Cookies product line. These cookies are produced at LaViva Bakery in Peine, Germany, a dedicated gluten-free facility. Blissful Baking cookies come in 24 dif- ferent playful shapes and three delicious flavors: Outer Space (Chocolate), Ocean Friends (Vanilla) and Magical Creatures (Sweet Cinnamon). Gluten free and Non- GMO Project Verified, they contain only natural ingredients with a taste and texture that rivals conventional cookies. Through the fun, unique shapes and the craftsman- ship, attention to detail and superior qual- ity Blissful Baking creates, the Blissful Baking product line shows that there is no need to compromise on taste, texture or fun in order to enjoy and share great-tast- ing "free-from" cookies. For more information, call 973.929.2410 or visit www.blissfulbaking.com. GN Blissful Baking Adventure Cookies: Gluten-Free & Full of Fun Entube, maker of modern chili pastes in a tube, has just unveiled a new addition to its line of gourmet chili pastes: Spicy Umeboshi Plum Paste. Expanding the brand's global palate, the new variety features ume plum, a tradi- tional Japanese staple. Other ingre- dients include vinegar, cayenne, and beet, resulting in a colorful, nutritious condiment that aids in digestive support, nausea, and fa- tigue, including hangovers. "In response to the success of our inaugural products, Harissa and Indian Curry, which pay hom- age to North African and Indian flavors, we set out to provide a new global flavor experience for our customers inspired by the Japanese ume plum," said Entube Creator and Founder Richard Lassalle. "Using the high- est quality ingredients, Spicy Umeboshi Plum Paste is an easy-to-use, versatile product that will add bright color and flavor to dishes, empowering anyone to become a chef." Spicy Umeboshi Plum Paste is a fermented fruit-based paste, best used in raw form as a fin- ishing condiment on sushi, oys- ters, vegetables and in cocktails. Like all Entube products, Spicy Umeboshi Plum Paste is gluten free, vegan and does not contain any added sugar, artificial color- ing or preservatives. The Entube Spicy Umeboshi Plum Paste is offered in a 100g tube that re- tails for about $8. GN Entube Debuts New Spicy Umeboshi Plum Paste According to a survey by the American Academy of Nutrition and Dietetics, con- sumption of all dairy products has been steadily declining since 2005, with 22 percent of Americans reporting they've decreased their intake. The reasons for giving up dairy are varied but have unde- niably inspired a trend among food brands worldwide. Italy's Rigoni di Asiago is now offering Nocciolata (pronounced no-cho-lata) Dairy Free, a certified-vegan alternative of its better-for-you, higher- quality, better-tasting chocolate-hazelnut spread. Non-dairy lovers can now indulge in the creamy decadence, as well! Made with or- ganic ingredients completely free of GMOs, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago's Nocciolata Dairy Free combines hazelnuts, cocoa and cocoa butter, natural vanilla extract and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor and smooth texture. Unlike other brands, which use palm oil, Nocciolata Dairy Free is made with envi- ronmentally-responsible cold-pressed sun- flower oil. It also contains far less sugar than other brands and is free from hydro- genated fats. Each batch takes 36 hours of artisanal preparation to develop its rich and complex flavor and easy-to-spread consistency. Noc- ciolata Dairy Free is an indulgent snack, a wonderful addition to breakfast spreads, an alternative to other nut butters, and is a wonderful accompaniment for breads, fruit, or non-dairy ice cream. For more information, visit www .nocciolatausa.com. GN Chocolate-Hazelnut Spread Goes Dairy Free

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