Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 4 2 New Organic Bakery Style Breads from Alpine Valley Bread Since 1995, Alpine Valley Bread has been dedicated to producing nutritious, great tast- ing, flavorful organic whole grain breads. Alpine Valley Bread Company is committed to making bread that uses the finest carefully selected ingredients. It believes in the quality of the grain and the freshness of the milling. It is Non-GMO Project Verified, Organic Certified, USDA Certified, Kosher Certified and Whole Grain Stamp approved. The com- pany's bakery is SQF Certified. Americans have embraced the organic food movement. Their focus is on high qual- ity organic foods for a healthy lifestyle. Eat- ing organic means the ingredients are simple, wholesome and free of harmful chemicals. Alpine Valley selects only the best. This means knowing the ingredients' source all the way back to the seed – a fact that gives customers the reassurance they are looking for and appeals across generations, from Baby Boomers to Millennials. Customers love that Alpine Bakery Style organic breads are made in small batches to ensure the integrity of every loaf. Just like grandma, its bakers let the breads proof slowly, which adds more flavor, creates crusts that are crisp and tender and an interior texture that is dense and moist. All of this adds up to what your bakery customer is looking for. By design, the attractive packaging for Alpine Bakery Style Organics details the nutrition facts, ingredients, certified stamps and the Whole Grain Stamp value. Alpine Valley Bread loves choices, and so do bakery buyers and cus- tomers. Alpine Bakery Style offers an excellent product assortment. Nine out- standing delicious flavors include: Multi Grain with Omega 3, 21 Whole Grains, Super Grains, Sprouted Honey Wheat with Flaxseed, Nine Grain, 12 Grain with Omega 3, Honey Whole Wheat, Honey Chia and Raisin Cinna- mon Whole Wheat. Alpine Valley Bread delivers on excep- tional quality and value that is passed along to meet the needs of its customers, the budget-conscious Millennial, the thrifty Baby Boomer and growing families. About Alpine Valley Based in Mesa, Arizona, Alpine Valley Bread is recognized as a leading producer of Certified Organic breads in the United States. Founded on the prin- ciples of God, family, health and lifestyle, Alpine Valley remains dedicated to a high standard of ex- cellence in quality and service. It is a hands-on, full service bakery. It is confident that it has the right bak- ery product for you. Baking a dif- ference, one loaf at a time. Let Alpine Valley be your baker. Learn more at www.alpinevalleybread.com. For more information, contact Dave Hanke, Vice President Organics Sales Western US at 480.435.5312 or dhanke@alpinevalleybread.com, or con- tact Jeff Bagley, Vice President Organics Sales Eastern US at 859.801.8829 or jeff.bagley@alpinevalleybread.com. Packaging that Performs: SaltWorks Debuts Cutting Edge Reusable Salt Grinders SaltWorks ® is unveiling its revolutionary, adjustable and refillable salt grinder as part of the new packaging debut for its Artisan ® Salt Company brand at the Winter Fancy Food Show. The salt grinders are a brand-new offering from SaltWorks. Launching with its most popular coarse salt varieties, including An- cient Ocean ® Himalayan Pink Salt, Pure Ocean ® Atlantic Sea Salt, Salish ® Alder- wood Smoked Sea Salt and Artisan Bolivian Rose Andes Mountain Salt, the patent pend- ing grinders offer tremendous benefits to both retailers and consumers. Making retail shelf stocking and merchan- dising easy, the grinders were designed with a unique square shape and standard display width to ensure the containers fit in retailers' spice racks and always face forward. In ad- dition, the salt grinders (as well as the other newly launched salt shakers and boutique glass jars) are available for purchase in wholesale cases of six. The innovative ceramic grinding mecha- nism, BPA-free polycarbonate container and injection-molded cap were all designed in- house by SaltWorks' engineering team. "When we decided that we were going to create the best salt grinder ever made for the spice aisle, we started collecting salt, pepper and spice mills from around the globe," said SaltWorks Chief Executive Officer Mark Zoske. "From the hundreds that we tried, we learned exactly what we didn't want, and we discovered that we had to build an entirely new salt grinder from the ground up." SaltWorks focused on sus- tainability and reusability when designing the grinders, salt shakers and new jars by invest- ing in high-quality materials to make the containers reliable and durable, instead of cutting costs with cheap, flimsy mate- rials that cannot be reused or re- cycled. Unlike most salt mills and grinders on the market, SaltWorks' new grinder does not have a single crushing point. "Our grinder doesn't actually 'grind' the salt. It applies pressure to the grain, cracking it multiple times into smaller gran- ules until it's the correct size. This allows for the most precise grain size possible," said Zoske. The grinder is infinitely adjustable to yield any size from a very fine, powder- like consistency all the way to coarse, crunchy granulation. The grinding mech- anism is entirely ceramic, an extremely hard and durable material that will not dull, break or rust, unlike metal and plastic grinding mechanisms. The packaging features easily removable labeling to encourage consumers to reuse the grinders for other salts or even whole spices that they can grind fresh to the desired size. The twist- lock lid is easy to remove, mak- ing refilling easy and features an airtight flip-top cap that protects the salt from moisture when the grinder is not in use. "After thousands of hours, hundreds of drawings and dozens of prototypes, we are very proud to introduce our new and revolu- tionary Artisan salt grinder," said Zoske. "It is the most technologically advanced con- tainer in the spice aisle." The new grinders are available to retailers for wholesale purchase on SaltWorks' wholesale website, www.seasalt.com/whole- sale. Visit SaltWorks at booth #164. Cheribundi: All-Natural Tart Cherry Juice Cheribundi is a not-from-concentrate, all- natural tart cherry juice that is packed with antioxidants that provide powerful health benefits. Tart cherries are a true superfruit, promoting faster athletic recovery, sleep and pain management, and each bottle of Cheri- bundi is packed with them. Drinking just 8 ounces of Cheribundi Tart Cherry Juice per day can serve as a replacement for medicinal remedies. Cheribundi loves help- ing people discover the benefits of tart cherries and seeing the positive im- pact it has on people's health. Stop by booth #161 to learn more about the tart cherry benefits and sample its delicious and nutritious all-natural juices. Not only will Cheribundi have samples for you to try, but it will also have special pro- motions and giveaways. On Sunday, January 22nd, from 2-4 pm it is hosting a happy hour at the booth. Yes, Cheri- bundi is good for you and it also makes a de- licious cocktail mixer! Don't miss this entertaining and educational event! Visit Cheribundi at booth #161. Foster's Pickled Carrots from Columbia Valley Family Farms A saying we have all heard a thousand times is: "The customer is always right!" Columbia Valley Family Farms takes the opinions of its customers to heart. They have been asking for a new product, and the company has an- swered loud and clear. With great excite- ment, it presents its new Foster's Pickled Carrots. It contains five inches of crisp, crunch, snap and zest. Extending an already great line of pickled items, Columbia Valley Family Farms is proud of this new savory de- velopment. The feedback from the United States and Canada has been overwhelmingly positive; retailers and consumers alike have expressed their delight in Foster's Pickled Carrots. Through the careful implementation of tested steps and procedures, Columbia Val- ley Family Farms provides the excellence its customers have come to expect over the last 30 years. The produce it uses is harvested daily and immediately shipped from the field to the fresh packing lines or to the processing plant for pickling. With only a short drive be- tween the field and the packing facility, it guarantees a fresh product ready to be en- joyed by the consumer. "Growing the raw product in our own fields gives us an advantage. The consumer can buy our asparagus, green beans or car- rots knowing that it's been processed fresh and placed into the jar for pickling within 24 hours," says Kevin Filbrun, Presi- dent and Chief Executive Officer. Columbia Valley Family Farms Inc. is nestled in the heart of Washington's fertile Columbia Basin. Owners Kevin Filbrun and Bryan Lynch have a passion for agriculture and are family-ori- ented brothers who have been farming for al- most three decades. They are active in the local community through serving on the boards of the Washington State Asparagus Commission and Northwest Farm Credit Services. They also donate time, talent and resources to charities, and provide support for youth missions to foreign countries. Their success can be attributed to operating with integrity and implementing sustain- able farming programs. These defini- tive traits, used throughout years of farming, are now being taught to an eager fourth generation who are learning the importance of providing a quality product. Foster's Pickled Products are built on excellence, tradition and sustain- ability. Its asparagus, green beans and carrots are 100 percent natural, provid- ing you with exceptional quality and a crisp, tangy taste. From its family farm in Eastern Washington to your home, it insists on quality every step of the way. Foster's Pickled Prod- ucts are packed with years of experience and sealed with a vision for the future. Visit Columbia Valley Family Farms at booth #1541.

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