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GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 1 4 6 stand-up packaging makes the initial sale, and the awesome taste of the perogies ensures consumers coming back for more," says Tony Rabinovitch, Pelmen Foods Vice President. "We are proud of the fact that we manufac- ture the most authentic 100 percent natural perogies on the market. We are one of the only companies using real fresh potatoes in- stead of potato flakes in our manufacturing." Pelmen Foods makes its perogies in its USDA-licensed meat processing facility op- erating under FSSC:22000 guidelines. The facility's new top-of-the-line equipment means that family-owned and operated Pel- men Foods is now capable of producing greater volumes of products to accommodate growing demand. In addition to the new packaging, Pelmen Foods is introducing a new flavor, Potato with Mushrooms Perogies, to a line that already in- cludes Potato with Cheddar & Jalapeno, Po- tato with Cheddar and Bacon and Potato with Spinach & Feta, along with the more tradi- tional flavors of Sauerkraut, Potato with Fried Onions and Cherry Perogies as well as others. "Our goal is to provide a range of whole- some and nutritious products that are quick and easy to prepare yet still maintain that homemade taste," Rabinovitch said. "We be- lieve that food that tastes like homemade should be made with ingredients that could be found in any kitchen. At Pelmen, we are very proud to use 100 percent natural ingre- dients in our products." "Our commitment to superior quality, product authenticity and most importantly, incredible taste, has been at the core of our success," he continued. "We put strong em- phasis on using only the top ingredients available on the market in all of our products, and our commitment to using only the fresh- est natural ingredients results in superb taste and quality." On top of retail and foodservice divisions, Pelmen Foods' R&D department works closely with its private label customers, cre- ating new flavors and recipes. Pelmen Foods was founded in 1996 and is headquartered in Toronto, Ontario, Canada. All of its products are screened by both the Canadian Food Inspection Agency and the U.S. Department of Agriculture. The plant's Food Safety System Certification 22000 is cer- tified under the Global Food Safety Initiative. Visit Pelmen Foods at booth #432. For more information, call 416.661.9600 or visit www.pelmen.com. Pelmen Foods (Cont'd. from p. 1) enjoy before or after meals. After just one taste of this refreshing low-acid vinegar, GloryBee was hooked. Dick Turanski, Founder of GloryBee, en- thusiastically recalls, "As soon as I tasted the fermented honey, I was amazed by its pro- found flavor. I knew right away this was a product we needed to share with our cus- tomers." Honey gets its flavor from whichever type of flower the bees visit to get nectar. In this case, the flavor comes from the longan, or "dragon's eye," a sweet and succulent fruit native to southern Asia. The honey is har- vested from the bees and after six months of natural fermentation in clay vats, the floral notes come through, creating the perfect culi- nary vinegar. GloryBee's Fermented Honey is easy to use. It can be brushed onto vegetables and meats, drizzled over salads or enjoyed as a mildly sweet marinade. It's also perfect for adding a unique burst of flavor to teas or served cold over ice as a healthy drink. This exotic blend is believed to contain nourish- ing benefits from antioxidants and promote healthy digestion. GloryBee donates 1 percent of the retail sales of its Fermented Honey to its Save the Bee ® social initiative, which directly sup- ports organizations dedicated to saving honey bees. Visit GloryBee at booth #958. To learn more, go to www.glorybee.com. To find out how you can partner with the Save the Bee Pro- gram, visit www.glorybee.com/savethebee or call 800.456.7923. GloryBee (Cont'd. from p. 1) closed food safety system. With proprietary animal farms, six production plants, two slicing facilities and export to more than 40 countries around the world, Principe has become an industry leader for Italy's pre- mium deli meats. In 2016, Principe Foods announced a special collaboration in the U.S. with the Ventre family, to introduce a new portfolio of domestically produced salumi. The Ven- tre family has generations of experience making salumi, from its laborious roots in Southern Italy, to the streets of Brooklyn, working with family and friends in the pork industry. They grew up making traditional Italian-American recipes and transformed their style to include also regional Italian, global and modern fusion techniques and flavors. Just like the Dukcevich family, they too are pioneers and leaders in their fields – the fit was natural! The new do- mestic line, made in the metro New York area, complements the imported portfolio with a vast selection of top quality antibi- otic-free, all-natural, no-nitrates/nitrites salami, hams, sausages and unique spe- cialty items. Convenient pre-sliced formats are coming soon. While the Dukcevich family was adamant to secure a solid future for generations to come in their new Italian homeland, they could not have predicted just how successful they would be, both in Italy and around the world. Today, the Principe brand is synony- mous with best-in-class quality, passion, in- novation, food safety and taste. Visit Principe at booth #2513. Principe (Cont'd. from p. 4) missed the authentic taste of home, but an in- creasing number of taste-lovers who yearned for fresh, natural flavors. Coining the motto, "Taste More Fruit," they determined to create and share the true taste of the tropics by maintaining integrity in their ingredients. Using only the freshest fruits and the most natural ingredients available, SunTropics continues to pioneer fresh, on-trend products. Today, it is a leading natural tropical fruit juice and snack company on the West Coast. The SunTropics family is dedicated to fair treatment and to the communities from which its products derive. The company vows to stay true to the fruit, and to its friends who have grown to trust the natural integrity of its products throughout the years. Visit www.suntropics.net or call 888.323.7888 for more information. To sam- ple its exotic juices and snack products, visit booth #710 in the North Hall. SunTropics (Cont'd. from p. 4) becoming a pantry favorite thanks to the in- creasing consumer demand for Mediter- ranean foods. Indulging in mindful and authentic foods has never been easier. The chef-driven Taste of the Mediter- ranean line offers three authentic mari- nades and three tasty pilafs, blended with more than 13 spices and oils. In only 10 minutes, proteins are fully marinated and ready to be baked, grilled, pan fried or roasted. Marinades range from spit roasted Shawarma to traditional Turkish fare and an exotic Persian blend with garlic, sumac and fennel. In 90 seconds, the Heat and Serve Pilafs create mouth-watering side dishes that are appetizing on their own, mixed into a salad or paired with a marinated protein. Pilafs in- clude Bulgur cooked in tomato sauce and herbs, Couscous with chickpeas in a zesty tomato sauce, and Rice and Lentil made with basmati rice and caramelized onions. Stay tuned for more exciting products and line ex- tensions planned for Summer of 2017. Wild Garden is successfully promoting its line with a mix of digital and traditional marketing by engaging with 50k Facebook fans, collaborating with popular bloggers, digital advertising, advertising in food publications and even on public trans- portation. It also provides a complete con- sumer experience, as evidenced by strong post-sale relationships. Wild Garden has a curated recipe page on its site dedicated to sharing the most delicious Wild Garden recipes from tastemakers, bloggers and fans. It has also created an ongoing series of exciting recipe videos that demonstrate how to cook a variety of creative meals in minutes. Wild Garden's Taste of the Mediterranean line is on shelves at an affordable price (SRP: $2.49-2.99) in major national grocers and online at www.wildgarden.com. Visit Wild Garden at booth #216. For more information, call 708.298.3810 or email marksmith@wildgarden.com. Learn more at www.wildgarden.com or follow @Wild GardenFoods on social media. Wild Garden (Cont'd. from p. 1) Fancy Food Show in the North Hall at booth #164. Designed by SaltWorks from scratch in- house, the innovative patent pending pack- aging includes stylish new boutique glass jars with American black walnut wood lids, salt shakers designed to fit in retailers' spice racks, and brand new adjustable ceramic salt grinders that won't dull, rust or break. The labels can be removed easily to encourage consumers to refill and reuse the jars, shakers and grinders. SaltWorks is known for its superior quality and unmatched selection of all-natural sea salts that are not chemically processed or re- fined. SaltWorks originally debuted the Ar- tisan brand in 2005, and it was the first full line of gourmet sea salts ever offered. The line includes traditional sea salts sourced from around the globe, artisanal finishing salts and all-natural handcrafted smoked salts. "We wanted to design packaging and in- vent containers that are unique, attractive and highly functional," said SaltWorks Chief Ex- ecutive Officer Mark Zoske. "We are confi- dent that customers are going to love the beauty and versatility, and will be proud to display Artisan on their restaurant tables, kitchen counters or dining room tables. This is just the beginning." The boutique glass jars were redesigned to be short and wide, making it easy to grab a pinch of salt with your fingers or a spoon. SaltWorks chose black walnut grown in the Northeastern United States for the lid be- cause it is durable and sustainable. The com- pany then invented a food-grade silicone seal to make the container airtight. With the look and feel of glass, the new salt shakers are made of BPA-free polycar- bonate, highly durable for everyday use. SaltWorks' engineering team redesigned the lid to make refilling the shakers easy for con- sumers and to ensure that the caps close, keeping the container airtight. "Consumers use salt shakers over steam- ing hot food. When the lid gets moist, salt can stick to the surface, which makes them difficult to close," said Zoske. "We solved that problem in several ways. Our special hinge is impervious to binding, and the lid remains airtight while still being extremely easy to snap open." Made of the same unbreakable polycar- bonate, the brand new, exclusive salt grinders feature a revolutionary ceramic grinding mechanism. From very fine pow- der-like consistency to coarse granulation, the grinder is infinitely adjustable and the easily refilled container allows consumers to repurpose and continually reuse the grinders. "Our engineers have a lot of experience with carefully granulating salt crystals to an exact size and shape," said Zoske. "We ap- plied that knowledge to invent an entirely new salt mill, from the ground up." The new packaging options are available to retailers in cases of six on SaltWorks' wholesale website, www.seasalt.com/whole- sale. Visit SaltWorks at booth #164. SaltWorks (Cont'd. from p. 1)

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