Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 1 6 6 Gluten-Free Foodservice: Providing Solutions to Common Questions By Lindsey Yeakle, Gluten-Free Food Serv- ice (GFFS) Quality Control Manager/Chef Have you been considering offering gluten- free options at your foodservice establish- ment? Wondering how to safely do that in your kitchen which contains gluten items? One of the best things that the Gluten Intol- erance Group's (GIG's) GFFS program of- fers clients are ways to handle and work around all of these concerns. Through the GFFS program, we are able to look at each individual facility's needs, cuisine, kitchen space and staff to determine the best ap- proach to keeping flour out of the air, avoid- ing cross contamination and keeping a variety of menu options for your gluten-free customer. The GFFS program uses a proven model of established Best Core Prac- tices for Gluten-Free Food Products and Service. Some of the key areas we help establish are prevention of cross-contamination in handling, preparation, cleaning, training and quality management. We also can assist with menu and ingredient verification and modi- fications. Often, just switching from one brand of product to another is all that it takes to be able to serve the gluten-free guest the exact same meal as your other customers. We strive to keep the program simple and cost-effective because we know in the foodservice industry every dollar counts, and we want to make sure this program remains feasible for all our clients. Should you have any ques- tions or want to receive additional in- formation as to how the Gluten-Free Food Service (GFFS) program can help your establishment, please contact our Customer Service Representative, Vaska Wunsche, at 253.218.2955 or via email at vaska.wun- sche@gluten.org. For more information, visit booth #4465. Bella Sun Luci Cucina Italiano Risottos: Locally Sourced Ingredients, Authentic Italian Flavor In order to keep up with consumer demand for new and innovative products, Mooney Farms has recently introduced its new line of Bella Sun Luci Cucina Italiano Risottos. The three new flavors are reflective of old-world Italian flavors, but created with locally sourced ingredients, to satisfy the gourmet in all of us. The flavors include Sun Dried Tomato, Sun Dried Tomato and Wild Mush- room, and Cranberry Almond Risotto. When creating the new line, Mooney Farms wanted to stick with an authentic Ital- ian recipe for its risottos, but also wanted to source most of the ingredients near Northern California, where the company is located. President of Mooney Farms, Mary Mooney, states, "Our consumers are not only looking for a delicious meal to bring together family and friends, but they are also socially con- scious of the idea of locally sourced ingredi- ents. We want consumers to feel good about our products and know where they are com- ing from." The Arborio rice used in risotto is grown only 30 minutes away from the company's headquarters in Chico, California, as well as the almonds used in the delicious Cranberry Almond Risotto. The mushrooms in the Sun Dried Tomato and Wild Mushroom Risotto are from just up the coast in Ore- gon, and the tomatoes from California. Hav- ing ingredients sourced locally helps with traceability, sup- ports the local com- munity and the local farmers. Not only did Mooney Farms want its new products to have locally sourced ingredients, it also wanted authentic rich Italian flavors that are generally associated with risotto and gourmet Italian products. Mooney Farms Corporate Chef, Richard Hirshen, explained that he chose each ingredient to enhance the other to create a delicious combination of flavors that were reminiscent of his many years spent cooking in Italy. 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, bottled olive oil, risottos and marinades. Bella Sun Luci is produced by Mooney Farms, a third generation, fam- ily-owned company that is based in Chico, California, and rooted in quality, integrity and family values. Mooney Farms is a pre- mier producer of sun dried tomatoes in the United States. For more information, go to www.bella sunluci.com. The Spice Hunter Makes Global Food Trends Accessible by 'Hacking the Rack' The Spice Hunter blends provide consumers with simple, one-step solutions that infuse their recipes with exotic and unexpected fla- vor. America's taste profile is shifting rap- idly, and an increasing interest in Latin American and Asian cuisines is inspiring new flavor combinations across the United States. After conducting extensive research about the spice category purchase habits and consumers' embrace of emerging flavors, The Spice Hunter found that creative cooks – particularly culture-hungry millennials – are eager to bring new global flavors to their own kitchens, but many lack the culinary ex- pertise or spice inventory to easily whip up these unique recipes at home. That's where The Spice Hunter comes in. The Spice Hunter's global blends and rubs pack distinctive regional flavors into one jar, enabling cooks to add depth and exotic fla- vor to dishes in one simple step. With a dash of The Spice Hunter Curry Seasoning Blend, plain popcorn gets an Indian twist with hints of cumin, turmeric and mustard. A traditional pork tenderloin recipe is upgraded to a gourmet sesame and chile-in- fused dish with a few shakes of The Spice Hunter Thai Seasoning Blend. The Spice Hunter Cajun Creole Seasoning Blend – which combines paprika, onion, garlic and lemon – is a necessity for stress-free preparation of classic New Or- leans dishes like gumbo, jambalaya and shrimp etouffée. These blends and simple recipes allow consumers to #HackTheRack. As sweet and spicy combinations, sour pickled vegetables and smoky flavors gain popularity across the country, The Spice Hunter introduces home cooks to distinctive regional spices from around the world and encourages the use of global flavors in home- cooked meals without dis- couraging busy or amateur cooks with complex preparation. Most re- cently, The Spice Hunter added a line of seven Global Fusion Rubs inspired by Indian, Mexican, Thai and North African traditions. Since The Spice Hunter sources its spices from all over the world, it continues to be a pioneer in the discovery of trending flavors. As unfamiliar new tastes debut in restaurants and on food blogs, "hacking the rack" with The Spice Hunter blends provides a simple, stress-free way for budding foodies to infuse their own home cooking with the global fla- vors they crave. Snacking with Beneficial Ingredients Like you, Wholesome Goodness ® is con- cerned about the dramatic rise of obesity, chronic illness and diabetes. Consumers no longer want foods that are loaded with sodium, fat, artificial flavors and preserva- tives with ingredients that you don't recog- nize and can't pronounce. That's why Wholesome Goodness products were cre- ated. Wholesome Goodness has taken years to craft recipes using better ingredients that de- liver better flavor and nutritional density. It also went one step further by working with renowned nutrition expert Dr. David Katz, the founding Director of the Yale University Prevention Research Center, to provide con- sumers with naturally delicious and truly bet- ter-for-you options across a range of popular categories, including chips, cereals, snack mixes, dressings and granola/cereal bars. Its new line of Non-GMO Project Verified cold cereals are great for breakfast or as an anytime snack. They're loaded with excep- tional ingredients, including ancient whole grains (amaranth, spelt and quinoa), pome- granate and cranberry juice, blueberries, al- monds, walnuts, honey, brown rice, barley and much more. Each product delivers up to 28g of whole grain, 5g of protein, are a good or excellent source of fiber, very low in sodium and low in saturated fat, while being cholesterol and trans-fat free. As a bonus, the cereals also contain oat and whole grain gra- nola clusters for added crunch. With four fantastic flavors (Cherry-Almond, Blueberry Pomegranate, Honey Walnut and Vanilla Al- mond), there's something that everyone will love. How about healthier snacking with no added oils? Wholesome Good- ness offers fantastic snack mixes that are made using its Infusion Roasted ® nuts. Most people don't know that most trail mixes include deep- fried nuts coated with salt, leaving their hands greasy and salty. Wholesome Good- ness solved that problem with its infusion roasting technique. It starts with premium nuts, immerses them in a seal salt bath, then slow roasts them for 20 minutes. Its Infusion Roasted nuts are never fried and don't have any surface salt. As a result, you'll taste the true flavor of the nuts with less sodium and no added fat from oil. Importantly, the company is committed to you and the 'Whole Mission.' Each Whole- some Goodness product provides multiple nu- tritional benefits while being free of artificial colors, flavors, choles- terol, trans fat, hydro- genated oils, high fructose corn syrup and more than 120 ingredi- ents that are used by other food companies. It uses sustainable packaging and produces its products in environmentally friendly facilities. Drive sales by giving consumers what they're demanding – naturally delicious foods that are truly better for you. Whole- some Goodness has all the tools you need, including display ready shippers, mobile coupons, demos and strong promotional fea- ture options. Join the nutritious and delicious revolution today! Visit Wholesome Goodness at booth #3988. For more information, go to www .wholesome-goodness.com or www .facebook.com/eatwholesome.

• Cover