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PRIVATE 2016 www.gourmetnews.com n NOVEMBER 2016 n GOURMET NEWS P F Jeff Asher to Lead Asher's Chocolate Co. Asher's Chocolate Co. is introducing a number of exciting new items, led by a new Chief Executive Officer. Jeff Asher represents the fourth generation to lead his family's business, and is ushering in a number of important developments in the company's production and packaging ca- pabilities. Based in Pennsylvania, with facilities in Souderton and Lewistown, Asher's Choco- late Co. produces a broad line of both regular and sugar free chocolates, fudge and an as- sortment of non-chocolate confections. Bulk chocolates have been its core business, but branded and private label packaged items are a growing and important segment for the company. With 30-plus years of experience in all facets of his company's operation as Co- Owner, Asher speaks both to the history and the future. "Our business, for 124 years now, has focused on producing high-quality con- fections. That focus remains, while the biggest change is the ever-evolving chal- lenge of how to package and position our product to reach and fulfill consumers. "This is an exciting time for our company, as we're seeing real benefits from recent reinvestment in several areas of our operations," Asher continues. "We're excited about our next generation of develop- ment. We have earned a reputation with our customers for consistent quality, and our commitment to match that quality to efficient manufacturing options will ensure we remain a valuable supplier to them." Additional automation in Asher's produc- tion and packaging departments has allowed for substantial reduction in use of packaging materials while increasing the operation's overall capacity. "We've been able to take on projects in the past two years that previously wouldn't have been feasible, allowing us to increase production hours year-round," notes Asher. Asher credits his asso- ciates with maintaining the consistency that cus- tomers have come to ex- pect while driving innovation forward. "There's no denying the value of our generations-old recipes, but truly vital to our success is the collection of Asher's associates that bring decades of ex- perience throughout our business," he said. "It's that experience, and the collaborative energy amongst our associates, that ensures our customers can depend on us for those tra- ditional favorites as well as new and exciting pieces." For more information, go to www.ashers.com or email dbruno@ashers.com. The Hatfield and McCoy Feud is Over Hatfield and McCoy are debuting a line of premium jerky. For the first time in their his- tories, the descendants of each family have come together to introduce Hatfield and McCoy Black Powder Beef Jerky and Spicy Revenge Bacon Jerky. Black Powder is a classic tangy, spicy beef jerky. This premium jerky is tender and has a seasoned bite that you can't get enough of. Spicy Revenge is the wildly popular bacon jerky. This jerky starts sweet and smoky. It finishes with a spicy kick that Hatfield and McCoy call Revenge. It's the absolute best combination of sweet and spicy in premium bacon jerky. For more than 150 years, the Hatfield and McCoy feud remains the most notorious in American folklore. Now, Hatfield and McCoy have come together to partner on an American brand rooted in old family recipes, pride of name and Appalachian tradition. Hatfield and McCoy Jerky is more than a boutique brand – it is a rec- ognizable national name brand with unprecedented exposure in the media. In 2012, History Channel pro- duced the "Hatfields & McCoys" mini-series, reaching 14 million view- ers and is currently being carried on Netflix. The success and popular- ity lead History Channel to produce a 16 episode series in 2013 called "White Light- ning." The reality show followed the current real-life descendants of the Hatfields and McCoys as they partnered together to release a family brand of whiskey. The Legendary Hatfield and McCoy Family Brand Whiskey is now distributed all across the United States. The opportunity to access a pre- mium jerky product with an estab- lished nationally recognized name like the Hatfield and McCoy brand will drive sales way past other boutique brands. It makes you wonder why "Ole Ran'L'" McCoy and "Devil" Anse Hatfield didn't partner together much sooner. Hawaiian Host Launches New Tropical Fruit Bites Hawaiian Host ® , Inc. a leading brand and producer of chocolate covered macadamias, has unveiled its newest confectionery cre- ation. This is Hawaiian Host's first product line to include fruit and no macadamia nuts in its 88-year history. The company's new Tropical Fruit Bites™ combines 100 percent real fruit with Hawaiian Host signature milk or premium dark chocolate to create a deli- cious, nutrient-rich snacking option. Featur- ing three of Hawaii's most beloved flavors – ripe banana, sweet coconut and savory pineapple – each "bite" is bursting with is- land flavors. "Our product innovation specialists have been hard at work developing the perfect combination of fresh fruit with our premium chocolate, and the result is simply delicious," said Casie McKinney, Hawaiian Host, Inc. Assistant Brand Manager. "With 88 years of proven suc- cess in the confection space, we feel that we're uniquely positioned to introduce an authentic product that perfectly aligns with our brand." Tropical Fruit Bites are packaged in 6- ounce resealable bags, each containing approximately one cup of real fruit, which is half the daily recommended serving size. Hawaiian Host, Inc. acquired Mauna Loa from The Hershey Company in March 2015. The addition of Mauna Loa as a subsidiary brings to- gether two strong legacies, with a combined 157 years of rich Hawaiian heritage provid- ing authentic, high-quality products to the world. Hawai- ian Host will continue to em- phasize its chocolate macadamia product, while Mauna Loa, with a 40 percent share in macadamia nut, will focus on its many flavor variations of macadamias, all packed with beneficial nutrients, antioxi- dants and vitamins that are crucial for op- timum health and wellness. Rich in minerals including calcium, iron, magne- sium and zinc, they're also a fantastic nat- ural source of energy. "Aside from being a delicious snack full of essential nutrients, macadamia nuts add a delectable crunch to just about any dish, from breakfast to a quick family dinner," said McKinney. Hawaiian Host, Inc. is the manufacturer of Hawaii's orig- inal chocolate covered macadamias. Mamoru Takitani purchased Ellen Dye Candies, a local confectioner since 1927, and renamed the company Hawaiian Host. The secret chocolate recipe developed by Mamoru Takitani using fresh 100 percent whole milk is still used today. Today, Hawaiian Host boasts more than 250 confectionary products sold in more than 23 countries across the globe. Based in Hilo, Hawaii, Mauna Loa is a top processor and maker of macadamia nuts and has a leading share in the macadamia snack nut market. Aunt Sally's Pralines: Rich Treat, Richer History Generally, as things are replicated, they lose value. They lose the relationship to their namesake. However, sometimes in replica- tion a certain magic happens, a magic that changes the meaning of the word entirely. The New Orleans praline was one of these magical mutations. Like life springing from the primordial soup, the rich New Orleans praline is now the universally loved and be- holden confection of Louisiana, and Aunt Sally's Pralines does them best. The traditional, proto-praline was cre- ated in the early 18th century for a French Marshal and Diplomat, Cesar du Plessis- Praslin (pronounced prah-lin) by his chef, Clement Lassagne. Lassagne concocted the treat by melting sugar over an almond, and named it after Praslin. When merchants and businessmen traveled on old sailing ves- sels, they would often find whole new worlds of foods and delicacies. This was certainly the case when a New Orleanian brought back one of these sugar-coated al- monds from Paris soon after its creation. Intending to replicate the French treat, his plantation chef substituted a handful of Louisiana pecans and sugar cane syrup, and gave birth to the saccharine bliss that we now know and love. This treat came to play a pivotal role in the 19th century as many black women in New Orleans with little to no economic opportu- nities would make and sell pralines on the street to sup- port their families. This move- ment simultaneously gave pralines a definitive fame while also giving them a very important face. This is the exact face that founders Diane and Pierre Bagur honor with Aunt Sally's Pralines. Aunt Sally's Pralines began in 1935, when Diane and Pierre opened a small shop in the New Orleans French Quarter where they and their four children would all work together to make and sell their confections to passersby. In just a few generations, Aunt Sally's Pralines became a multi-million-dol- lar business known all across the country and the globe as the one place to get a genuine New Orleans Praline. From the four generations of family his- tory to the delicate ritualization and adher- ence to the original recipe, Aunt Sally's world-famous pralines are as good as they get. Each praline is made from local Louisiana ingredients and hand- poured from a copper pot into distinctly unique shapes. This may be why every bite feels like it is right out of your family's kitchen, taking you back to the three-feet-tall days when you had no worries, the smell of home cooking and ab- solute comfort. With its expansion, Aunt Sally's Pralines now makes tweaked versions of the classic recipe, selling creamy and chewy versions of the candy, and the more adventurous "Ba- nanas Foster" and "Cafe au Lait" varieties. For more information, call 800.642.7257, go to www.auntsallys.com or email service@auntsallys.com.