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GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 1 1 4 Bumbleberry Farms: Rich, Creamy Spreads Inspired by the flavors of her Pennsylvania childhood – cinnamon rolls, hot cocoa, homemade caramels and maple hot cakes – Bumbleberry Farms Founder and Queen Beekeeper Karen Mosholder began prepar- ing her rich, creamy spreads on her honey house stove, making just 18 jars at a time. "I think our strongest food memories are ones associated with people and experiences we loved as children. My grandmother kept honey butter on her kitchen table, and I al- ways looked forward to a slice of toast served up with a dollop of cinnamon honey butter," she said. "I've tried to recreate those flavors with my honey spreads." Still locally crafted, Mosh- older uses clover and wildflower honeys, local, fair-trade organic cocoa, creamery butter and other premium ingredients to create a collection of four decadent fla- vors: Lovers' Leap Sea Salt Caramel, Sticky Buns Cinna- mon, Squirrel Crazy Maple and Molten Lava Chocolate, all beautifully pack- aged for gifting singly or in a four-pack. The versatility of these spreads make them perfect ad- ditions to bakery, cheese and gourmet food departments be- cause they pair well with salty cheeses. Slather easily on arti- sanal bread, or use them as as glaze for meat or fish. For more information, go to www.bumbleberryfarms.com or email karen@bumbleberryfarms.com. The Hatfield and McCoy Feud Is Over Hatfield and McCoy are to meet in Chicago to debut a line of premium jerky. For the first time in their histories, 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 recognizable national name brand with un- precedented exposure in the media. In 2012, His- tory Channel produced the "Hatfields & Mc- Coys" mini-series, reach- ing 14 million viewers and is currently being carried on Netflix. The success and popularity lead History Channel to produce a 16 episode series in 2013 called "White Lightning." The reality show fol- lowed the current real-life descendants of the Hatfields and McCoys as they part- nered 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 sim- ply delicious," said Casie McKinney, Hawaiian Host, Inc. Assistant Brand Man- ager. "With 88 years of proven success in the confection space, we feel that we're uniquely positioned to introduce an au- thentic product that perfectly aligns with our brand." Tropical Fruit Bites are packaged in 6- ounce resealable bags, each containing ap- proximately 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 sub- sidiary brings together two strong legacies, with a combined 157 years of rich Hawaiian heritage providing authentic, high- quality products to the world. Hawaiian Host will continue to emphasize 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 nu- trients, antioxidants and vitamins that are crucial for optimum health and wellness. Rich in minerals including calcium, iron, magnesium and zinc, they're also a fantas- tic natural 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 McK- inney. Hawaiian Host, Inc. is the manufacturer of Hawaii's origi- nal 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 Tak- itani 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. Jeff Asher to Lead Asher's Chocolate Co. Asher's Chocolate Co. is bringing a number of exciting new items to market, led by a new Chief Executive Officer. Jeff Asher rep- resents the fourth generation to lead his fam- ily's business, and is ushering in a number of important developments in the company's production and packaging capabilities. 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 opera- tions," Asher contin- ues. "We're excited about our next genera- tion of development. We have earned a rep- utation with our cus- tomers 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 as- sociates with maintain- ing the consistency that customers have come to expect while driving in- novation forward. "There's no denying the value of our gener- ations-old recipes, but truly vital to our suc- cess is the collection of Asher's associates that bring decades of experience throughout our business," he said. "It's that experience, and the collaborative energy amongst our as- sociates, that ensures our customers can de- pend on us for those traditional favorites as well as new and exciting pieces." For more information, go to www.ashers.com or email dbruno@ashers.com. Cosmos Creations Offers Premium Puffed Corn Snacks When it comes to snack foods, just about anyone can pump out unhealthy products at a rapid clip. Oregon-based Cosmos Cre- ations is slowing things down, making the commitment and investment to use natural ingredients to create a line of premium puffed corn snacks with an indulgent, artisan taste. Every bag begins with pure, non-GMO corn meal baked in the oven for a taste that's out of this world. It's easy to brag about what's inside every bag, but what's excluded – gluten, trans fats, hulls, kernels, preserva- tives and additives – is even more important. Cosmos Creations uses only ingredients you can pronounce with a taste that's almost heavenly. Cosmos Creations offers a variety of sweet and savory flavors, including Salted Caramel, Caramel Apple Crisp, Coconut Crunch, Spicy Sriracha, Sea Salt & Butter, Cheddar & Pepper and its newest seasonal favorite, Pumpkin Spice. For more information, visit www.cosmos creations.com or call 541.998.8883.

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