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GOURMET NEWS DECEMBER 2016 www.gourmetnews.com YEAR IN REVIEW 1 7 Swiss Holding Company Acquires Redwood Hill Farm & Creamery January started with the blockbuster news that Emmi, already the owners of Emmi Roth USA, for- merly Rothkase, and Cypress Grove Chevre, which would drop the "Chevre" from its name before the end of the year, had acquired Redwood Hill Farm & Creamery from company Founder Jennifer Bice. Redwood Hill, which makes goat dairy products under the Redwood Hill Farm brand and organic lac- tose-free cow milk products under the Green Valley Organics brand, became an independently operated subsidiary of Emmi Holding (USA), Inc. and we've been seeing them at this year's food shows as if nothing had changed. If you missed the story, you can catch up on it here at GourmetNews.com: http://wp.me/p7yziE-1GC KIND and FDA Discuss What "Healthy" Means In February, we learned that the U.S. Food and Drug Administration had begun a discussion with KIND, LLC about the meaning of "healthy" on food labels by sending a warning letter demanding changes to the KIND labels. KIND complied but asked the FDA to re-evaluate its definition of "healthy" based on new nutrition research showing that fat's not all bad and healthy fats, including the kind occurring naturally in the nuts and seeds with which KIND makes its snack bars, have a legitimate place in the American diet. After months of consideration, the FDA announced later this year that it would no longer enforce restrictions limiting the use of the "healthy" claim to low-fat foods only while the agency considers how to revise its regulations to conform to the nutrition research on which the current Dietary Guidelines are based. Little Summit Takes the Summit at ACS Contest Master Cheesemaker Chris Roelli of the Roelli Cheese Company, Inc. won the first place award in the Best of Show category at this year's American Cheese Society Judging & Competition. Sharing second place were Buff Blue from Bleating Heart Cheese and St. Malachi Reserve from The Farm at Doe Run. Third place was shared by Jeffs' Select Gouda from Caves of Faribault and Maple Leaf Cheese and Greensward from Caves at Jasper Hill and Murray's Cheese. Read the whole story in the fall edition of The Cheese Guide here: http://bit.ly/2fa4LDQ A Salmon Called Frankenfish The March issue of Gourmet News brought the announcement that the FDA had approved the sale of genetically modified salmon in the U.S., sparking conflict in seafood circles and setting a new precedent for genetically modified foods. Later in the year would come the announcement of the approval of ap- ples genetically modified to prevent browning and then the entrance into the market of potatoes genetically modified to resist bruising and to reduce the amounts of acrylamide, a suspected carcinogen, that are produced when the potatoes are subjected to high heat, such as the temperatures in which they're fried for french fries. Frantoio Grove One of Two American Olive Oils to Win Best in Class Honors at NYIOOC Frantoio Grove made only about 4,000 gallons of its olive oil this year, so it's likely that most of those who got to taste it were California residents in the San Francisco Bay area. But it's quality, not quan- tity, that counts in international competition, and at the New York International Olive Oil Competition, that's how producer Jeff Martin, a former California real estate developer, proved that his oils' growing reputation is richly deserved. Anthony Bourdain Advises Grocers to Find Ways to Offer Authenticity At this year's Dairy-Deli-Bake Seminar & Expo, An- thony Bourdain showed up in the exhibit hall to ad- vise grocers to find ways to offer authentic food that reflects the cultural identity of young people who are growing up in an increasingly diverse American society. Bourdain, whose food hall at pier 57 in New York City is now projected to open either next year or in 2018, told the International Dairy, Deli and Bakery Association and its guests at the event that he feels that today's supermarket chains are having trouble keeping up with the rapid evo- lution of the American food marketplace. Read more of this story on page 23. Oli e Aceti Follows the World of Extra Virgin Olive Oils In September, Gourmet News released "Oli e Aceti," the magazine's annual supplement cover- ing oils and vinegars. Highlights of the issue in- clude stories on Kiklos Greek Extra Virgin Olive Oil, California Olive Ranch, Frantoio Grove, Cobram Estate and Bariani along with Associate Editor Micah Cheek's discovery of a tiny acetaia in New Mexico that makes very limited quantities of Tra- ditional Organic Balsamic of Monticello. Read the entire issue here: http://bit.ly/2emTsqx Organic Valley Grassmilk: Good for People, Good for Cows Editor Lorrie Baumann visited Dairy Farmers David and Michelle Stratton at their farm in upstate New York on her way to Cheese Camp this summer and found a human love story as well as happy and healthy cows. Read that story online here: http://wp.me/p7yziE-21k

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