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GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 2 6 Bella Sun Luci Sun Dried Tomatoes: Premium Ingredients with Zero Added Sugar and Salt Mooney Farms, producers of Bella Sun Luci Sun Dried Tomatoes, the original California Sun Dried Tomato Company, offer a product line full of flavor and nothing else. With no added sugars and no added salts, its sun- dried tomatoes are only ever coupled with Italian herbs, garlic, spices and olive oil, or simply herbs and spices as in the 3-ounce pouches of ready to eat sun dried tomatoes, making them an instant healthy addition to any meal. When the FDA announced upcoming changes to regulations for nutritional pan- els, Mooney Farms was delighted to show- case the fact that it adds zero sugars to its sun dried tomatoes. "Our recipe was de- signed to use the sweetest tomatoes in order to maintain a delicious flavor in the final product," says Mooney Farms Presi- dent, Mary Mooney. "We wouldn't want to compromise the natural flavor of the toma- toes by adding anything other than garlic, herbs, spices and olive oil to our products." Unlike other producers of sun-dried tomatoes, Mooney Farms only uses high quality olive oil in its jars of Bella Sun Luci Sun Dried Toma- toes. "This ensures that we are one of the healthiest options on the shelf, as opposed to our competitors who use less quality oils, such as canola oil." Mooney Farms' Bella Sun Luci Sun Dried Tomatoes are available in retail, gourmet and specialty, and foodservice sizes. About Bella Sun Luci Bella Sun Luci is a line of premium Mediterranean-inspired products created from authentic family recipes. The line includes a variety of deliciously sweet sun dried tomatoes, sun dried tomatoes in olive oil, pasta sauces, br- uschetta spreads, estate grown olive oil, risottos and marinades. Bella Sun Luci is produced by Mooney Farms, a third generation, family-owned company based in Chico, California, that is rooted in quality, integrity and family values. Mooney Farms is a premier pro- ducer of sun-dried tomatoes in the United States. Visit Mooney Farms at booth #4420. For more information, go to www.bellasunluci.com. What Makes ENZO Olive Oil Company Unique? Nearly 10 years ago, Patrick and Vincent Ricchiuti, representing the third and fourth generation of Ricchiuti Family Farms, sought to further diversify their agricultural business. Through industry research con- ducted by the University California Davis Olive Center, they discovered that 98 percent of all olive oil consumed in the United States is imported. Further studies revealed that a high percentage of the imported olive oils on American supermarket shelves continually fail to meet the sensory criteria for being of- ficially classified as "extra virgin" as defined by the International Olive Council (IOC) and European Union (EU) standards. Therefore, with an earnest desire to craft and provide domestic consumers with the finest oil, the Ricchiutis founded ENZO Olive Oil Com- pany in 2008. From its inception, the Ric- chiutis adopted the highest quality standards into their olive oil operation so to earn the certification of "extra virgin" from the Cali- fornia Olive Oil Council. Patrick and Vincent are also active stewards in the American Olive Oil Producers Association, a collective voice to ensure the integrity of olive oil pro- duction. Unlike many other olive oil producers, ENZO Olive Oil Company is vertically inte- grated, which means the entire growing, har- vesting, milling, bottling and shipping process is completed from start to finish on- site, producing one of the freshest oils available with superior quality and taste. The olive trees, planted in an optimal cli- mate, similar to the Mediterranean region, are carefully nurtured year-round. Once picked at prime conditions, the olives are then transported immediately from the grove to the Ricchiuti's mill where the crush be- gins. When the milling process is complete, the olive oil is then bottled and ready to be enjoyed by all. Another unique aspect of ENZO Olive Oil Company is Patrick and Vincent's commit- ment to producing only the highest quality of certified organic and kosher extra virgin olive oil. Knowing the health and nutritional advantages of organic foods, Patrick and Vincent decided from the onset to subscribe to stringent organic and kosher farming and processing standards and principles. Drawing upon their farming expertise, Patrick and Vin- cent meticulously monitor each phase of the growing, harvesting and milling process. This hands-on approach has proven to be a difference- maker in producing award-winning organic and kosher extra virgin olive oil. For those oil enthusiasts looking for a na- tionally and internationally acclaimed line of organic, kosher, 100 percent estate-grown, fresh-tasting, high quality extra virgin olive oil, ENZO Olive Oil is the right choice for you. Visit ENZO Olive Oil at booth #580. For more information, go to www.prfarms.com or www.enzooliveoil.com, email info@ prfarms.com or info@enzooliveoil.com, or call 559.299.7278. Non-GMO Brazilian Honey, Caramelized Blood Orange Star in New Bars The two newest additions to Bissinger's fam- ily – Caramelized Blood Orange and Honey Pepita Caramel Chocolate Bars – are being heralded as the company's most spectacular confections yet. "We wanted these new bar flavors to be absolutely amazing," said Chief Chocolatier Dave Owens. The Caramelized Blood Or- ange is crafted with a light touch of fresh rosemary and finished with a hazelnut and cocoa nib crunch. The overall experience is a rich, chocolatey and luxuriously-smooth taste sensation. The new Honey Pepita Caramel is equally amazing and crafted with carefully-sourced, non-GMO tropical honey from Brazil. Many outside the industry do not realize that not all honey is pure honey. "Unless one is ex- tremely careful, most honey used in mass re- tail production is adulterated," said Owens. Bissinger's sources a pure tropical honey to ensure perfection at every level. The light sprinkling of nutty pepitas adds another crunchy level to the tasting experience. Bissinger's signature European-style chocolate is classically crafted by Master Chocolatiers using the same technique and skills that have been handed down by gener- ations of chocolatiers. Its pro- prietary cocoa blend, crafted with beans from the Cote D'Ivoire, yields a chocolate that's rich, velvety and never bitter. "We use the same for- mula for our base so everything tastes cohesive," Owens ex- plains. "They taste like they be- long in the same family." The other inspired flavors in this top-sell- ing 10-Bar Chocolate Collection include Co- conut Caramel, Coffee Toffee, Peanut Butter & Maple Oat Crunch, 38% Milk Chocolate, 60% Chocolate With Almonds, Banana Pecan Caramel, Dulce De Leche and 75% Dark Chocolate. All bars are also Rainforest Alliance Cer- tified™. When it comes to handcrafting chocolates and confections, Bissinger's has a 350-year history on its side. The family was awarded the title of "Confiseur Imperial" (Con- fectioner to the King) from France's King Louis XIV in the 1600s. But Bissinger's is not one to rest on its laurels. Its innovative confections and award-winning chocolate has been featured on Oprah, the Food Network and is a celebrity fan favorite. They can be found in grocery and specialty retailers across the country, including Whole Foods Market and Central Market, select Starbucks as well as department stores such as Neiman Marcus, Bloomingdale's and Lord & Taylor. Visit Bissinger's at booth #588. White Coffee Introduces National Geographic's ‟Coffees of the World" For almost 130 years, National Geographic has funded groundbreaking scientists and ex- plorers – like Hiram Bingham as he brought back stories of Machu Picchu, or Robert Bal- lard's quest to find the Titanic, as well as Jane Goodall's pioneering study of chim- panzees – and shared their findings with the world. Every day, National Geographic's sto- rytelling, discoveries and breakthroughs reach a global audience through the renowned National Geographic magazine, National Geographic Channel, online and through social media. Now, White Coffee unites the adventurous spirit and social con- sciousness of National Geographic with award-winning taste for a unique, new coffee experience: National Geographic's "Coffees of the World." This new line of coffees includes four va- rieties that are 100 percent organic: Sumatra, Rain Forest, Peruvian and African Blends. National Geographic's "Coffees of the World" collection highlights exotic interna- tional flavors grown in diverse regions of the world. From Southeast Asia comes the Sumatra Blend, which is also Fair Trade Certified™, and is a striking and memorable sensory ex- perience, offering earthy notes of herbs and moist, freshly fallen leaves with a pungent, grapefruit flavor. The Peruvian Blend is a full- body coffee that combines natural sweetness, floral and chocolate notes, and tart, subtle fruit tones in- dicative of its origin in the soaring elevations of the Andes mountain range. Central America is one of the most biologi- cally diverse regions in the world, featuring rain forests from Guatemala and Belize through the coastal areas of South America. The high elevation coffee produced in this re- gion is crisp and complete, creating a Rain For- est Blend that is full-bodied with a clean finish. The African Blend is a combination of Ethiopian and Kenyan coffees. Grown by traditional methods from ancient cultivars, the Ethiopian coffee, with its elaborate floral and citrus flavors, is among the most distinctive and captivating in the world, while the Kenyan coffee is grown on the high slopes of Mounts Kenya and Elgon, produc- ing a flavor-rich, mountain-grown flavor. National Geographic's "Coffees of the World" are available in both 12-ounce bags and BioCup ® – White Coffee's biodegrad- able, comparable K-Cup ® size – and will soon be found at retail locations across the country in early 2017. Visit White Coffee at booth #3605. For more information, go to www.whitecoffee.com or call 800.221.0140.

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