Oser Communications Group

PRIVATE 2016 www.gourmetnews.com n NOVEMBER 2016 n GOURMET NEWS P 1 4 War. Lavern saw the opportunities with honey early on, and started his own produc- ing operation in the mid-1950s. Nicknamed "Smitty" in grade school, he named his new business Smitty Bee Honey. The business grew through the 1960s, '70s and '80s. Doug Schmitz, Lavern's son, worked beside his father, learning the trade as well. Doug then started his own operation in the late 1970s, which he grew into a lu- crative honey producing business through- out the 1980s and '90s. In the early 1990s, commercial agriculture changed the natu- ral landscape, and honey production yields decreased every year as the major- ity of southwest Iowa was converted to corn and soybeans. To further diversify, Doug and his family turned their attention to packing honey for farmer's markets and craft shows. The packaging business grew strong through the 1990s, while honey production struggled. Over 20 years, Smitty Bee grew from a small honey pro- ducer and packer to one of the nation's fastest growing honey processors, packag- ing more than 20 million pounds of honey per year. Smitty Bee Honey packages different types of honey for all industry sectors. These markets include commercial food manufac- turing, foodservice and retail. Honeys are carefully selected from specific botanical or geographical areas from around the world and blended to match customer specifica- tions. Exotic and rare varietals such as Wash- ington Raspberry, California Sage and Mexican Avocado honey are just a few of the honeys that can be sourced. Recent trends show that customers are looking for new and trendy honey items that will stand out from the rest. Visit Smitty Bee Honey at booth #F2241. For more information, call 888.469.4669, email info@smittybeehoney.com or go to www .smittybeehoney.com. Smitty Bee (Cont'd. from p. 1) "non-GMO" or "gluten free." Giraffe responds to the specific demands of consumers by offering custom develop- ment for each customer. The needs of Gen- eration X, those in their mid-30s to early 50s who are strapped for time and most likely to make the food choices for their families, have now evolved into more complex op- tions because of their Gen Z children, ages 10 to 19, who are more inquisitive, savvy and educated than ever before from their in- ternet usage and targeted marketing. "The younger generation is fundamentally opposed to the big brands that their parents grew up with, so we are seeing huge growth from our private label customers who benefit from this shift in attitude and brand skepti- cism," notes Ari Powell. Giraffe also responds to the needs of Mil- lennials, ages 21 to 36, who demand highly customizable options in their meals and are constantly seeking unique experiences. "For our meal kit customers, we are able to provide multiple packets of different sauces and dip in the same box, like Smokey Barbecue, Traditional Buffalo, Creamy Ranch and Hot Sauce in a box of frozen wings, allowing for a variety of combina- tions for each person in the household," notes Marketing Director Ellen Powell. Millenials are the fastest growing group, making up about 30 percent of the current population, highly influential within their peer group and beyond, and seeking authen- tic taste experiences. The culinary team at Giraffe offers global flavors like Gene's™ Coconut Curry or Tikka Masala sauces, de- livering Indian-inspired tastes to this adven- turous group. Noting that these young adults are most connected through social media platforms, Ellen calls them the "Post & Boast" Generation, as they are quick to share their food photos and experiences with their network of friends, family and quite often, total strangers. For the aging Boomers and "Zoomers," those in their 60s, 70s and 80s who look for healthier options in the hopes of feeling and looking younger, the R&D team at Giraffe created items with specific nutrient claims like "Reduced Sodium," "Gluten Free" or "No Added Sugar." Giraffe's line of Gene's™ Lite Dressings answers this call with items like Fat Free Balsamic Vinaigrette and MSG-Free Homestyle Ranch, matching the leading national brands but with formula modifications to satisfy this group's de- mands. Powell sums up the steps to its private label sauce success: "We offer our customers the understanding of their consumer, the flexibility to get them there and the culinary expertise to make sure it tastes great at the same time. These are the key ingredients to a successful sauce." Visit Giraffe Foods at booth #F7122. For more information, go to www.giraffefoods.com. Giraffe Foods (Cont'd. from p. 1) washed to protect against microorganisms. Seeing the berry industry walk towards bet- ter food safety standards, Marty Peterson, with his wife Denise, bought out the other family members in 1999 and started Colum- bia Fruit, LLC. In 2000, they purchased an individual quick freeze (IQF) tunnel and a nitrogen immersion bath that allowed the fragile berries to be cleaned, washed and then frozen. At -365 degrees, the cryogenic liquid nitrogen instantly freezes the outer- most crust of the berry, locking in the flavor, juice and aroma. The berries are then trans- ported into the IQF tunnel, where cold air freezes the berries to 0 degrees in less than five minutes, preserving the quality, flavor and identity of the berry naturally, with no preservatives. Today, the company grows, processes and bags Northwest blueberries, strawberries, blackberries, raspberries and rhubarb. It op- erates a 100,000 square foot production and storage facility on 2,000 acres of farmland. It has the capability to run pillow bag and standup pouch bags for retail applications. Certifications include: British Retail Con- sortium – Global Food Safety Initiative Stan- dard, one of the highest food safety standards in the berry industry; GAP certified – the com- pany practices good agricultural practices and has been audited and certified by the Oregon Department of Agriculture; Certified Organic – the company is certified by Oregon Tilth Inc., the local certifying body for the USDA's organic program for Custom Packaging as well as Processing Organic Food; inspected annually by the Washington State Department of Agriculture; and Kosher Pareve. Visit Columbia Fruit at booth #F1002/1023. For more information, go to www.columbia- fruit.com. Columbia Fruit (Cont'd. from p. 1) Rabbit Creek Products for Fall Rabbit Creek Products' new Bacon and Kale Olive Oil bread mix has a beautifully delicious crackly crust enveloping a hearty crumb laced with bacon and kale, sturdy enough to stand on its own or even better as an accompani- ment to one of Rabbit Creek's awesome soup or slow cooker mixes, e.g., Loaded Potato soup mix, when the weather starts to turn this fall. Rabbit Creek's Santa Fe South cheese ball mix will help you bridge the gap that is a hopefully long autumn. Rabbit Creek Prod- ucts still offers free private label- ing on all of its products, along with a one-case minimum order across the board. For more information, call 800.837.3073 or go to www .rabbitcreekgourmet.com. The Spice Lab Offers Healing Spices for Health, Wellness The Spice Lab has carefully curated a line of Healing Spices to promote health and wellness. Numerous scientific studies reinforce the natural benefits of these spices. These include turmeric, ginger, cinnamon, turmeric and black pepper and turmeric tea. Pack- aged in tall glass jars holding up to 4 ounces. As one of the largest U.S. importers of Himalayan Pink Salt, The Spice Lab offers the highest quality product with competitive pricing and numerous packaging options – jars, grinders, stand-up pouches, foodser- vice and bulk. For more information, call 954.275.4478, ext. 2 or go to www.thespicelab.com.

• Cover