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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 8 6 John Wm. Macy's – Appealing to an Even Larger Audience Building on years of success, John Wm. Macy's Family Bakery continues to create innovative, delicious products and new pack- aging options to extend its audience. "We've been fortunate to maintain the loy- alty of our long-time customers," says Eliz- abeth Schwartz, Head of Sales. "There are even more exciting things in store as our brand is evolving." This past summer, the company completely refreshed its brand identity and introduced new packaging to better communicate its commitment to pre- mium quality, expert craftsmanship and its family-owned heritage. In addition to offer- ing a full spectrum of specialty snacks for today's consumers, including its new Ched- dar Rosemary CheeseCrisps, the company is now extending its rebrand to Canada and in- troducing new reclosable pouches for its CheeseCrisps product line. Other delicious changes are in development. John Macy created his original CheeseS- ticks recipe in 1976 for his small catering business. The enthusiastic response to his unique twice-baked and hand- twisted appetizers, made from multiple layers of sourdough, lots of aged sharp cheddar cheese and cayenne butter, convinced John he had the potential for a larger business. The company has come a long way since John Macy began baking and selling CheeseSticks from his New York City loft apartment before moving in 1985 to a tiny storefront on New York's Lower East Side. Today, John Wm. Macy's Family Bakery is headquartered in Elmwood Park, New Jersey. The bakery em- ploys a staff of 60 and produces a full line of specialty snacks for distribution in the U.S. and Canada. John has kept a steady hand at the helm over the years, still actively managing production, quality control and new product development. John's brother Tim joined him in 1990 to over- see the company's marketing, administrative and financial op- erations. In January 2016, the two brothers were inducted into the Specialty Food Asso- ciation Hall of Fame for "accomplishments, impact and contribution, innovations and suc- cesses within the specialty food industry." For more information, go to www.john macy.com or call 201.791.8036. Snack Happy and Healthy with KAMEDA USA KAMEDA USA, INC. is a leading manufac- turer of rice crackers, safely producing unique and delicious snacks that captivate evolving consumer tastes. Since 2008, Southern California-based KAMEDA USA has delivered healthy, great-tasting snack products that are energizing retailers' rice cake and salty snack sections across North America. KAMEDA USA's three signature products – Kameda Frosted Rice Snacks, Rice Goes Crispy and Kameda Crisps – are perfect for consumers looking for a satisfying, healthy snack throughout their day. Kameda Frosted Rice Snacks, known as the rice cake that isn't a rice cake, are lighter in texture than a cookie and more satisfying than a cracker. They melt in your mouth, de- livering an incredible sweet and salty flavor experience. Available in three delicious fla- vors – Original, Ginger and Maple – Kameda Frosted Rice Snacks are baked, not fried, gluten free, include no trans fat, no preserv- atives and no artificial flavors or colors. Rice Goes Crispy rice snacks offer big and bold tastes in a light, bite-size cake. Perfect for any snack occasion, Rice Goes Crispy rice snacks are available in three consumer- preferred flavors: Sea Salt, Black Pepper and Chili & Tomato (a spicy ketchup taste). The eye-catching graph- ics reinforce the bold flavors and convenience of the bite-size snacks. Kameda Crisps are known for a tasty crunch that always hits the spot! They're certified gluten free, baked, not fried, contain no trans fats, no preservatives and no artificial flavors, making them an easy healthy choice for all snacking occasions. Kameda Crisps are available in a range of consumer-endorsed flavors, some with and without peanuts: Sweet Chili with and with- out Peanuts, Wasabi with and without Peanuts and Black Pepper with Peanuts. Here's what consumers are saying about Kameda Crisps: "I like the shape, easy to bite and chew. The wasabi flavor is bursting with flavor. It's the perfect snack. I think it is light and de- licious." "I like that they are baked and low in fat. The combination of the rice cracker and peanuts provides a unique and delicious fla- vor and texture." "Consistently good taste and very crispy. Clean packaging. Great snack!" Be a game changer in your rice cake and salty snack sections – carry Kameda rice snacks and deliver a happy alternative. For more information, go to www.kamedausa.com or email info@kamedausa.com. White Coffee Introduces National Geographic's ‟Coffees of the World" For almost 130 years, National Geo- graphic has funded groundbreaking scien- tists and explorers – like Hiram Bingham as he brought back stories of Machu Pic- chu, or Robert Ballard's quest to find the Titanic, as well as Jane Goodall's pioneer- ing study of chimpanzees – and shared their findings with the world. Every day, National Geographic's storytelling, dis- coveries and breakthroughs reach a global audience through the renowned National Geographic magazine, National Geo- graphic Channel, online and through so- cial media. Now, White Coffee unites the adventurous spirit and social conscious- ness of National Geographic with award- winning taste for a unique, new coffee ex- perience: 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 Certi- fied™, and is a striking and memorable sensory experience, offering earthy notes of herbs and moist, freshly fallen leaves with a pungent, grapefruit fla- vor. The Peruvian Blend is a full-body coffee that combines natural sweet- ness, floral and chocolate notes, and tart, subtle fruit tones indicative of its ori- gin in the soaring elevations of the Andes mountain range. Central America is one of the most biolog- ically 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 region is crisp and complete, creating a Rain Forest 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 elab- orate 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, producing 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. For more information, go to www.white coffee.com or call 800.221.0140. Emmi Roth USA Honored with 14 Medals at 2016 World Cheese Awards Emmi Roth USA continued its year-long winning streak at the 29th Annual World Cheese Awards in Spain, capturing 14 awards. These wins bring the total number of awards for the company's Wisconsin- made and imported cheeses to more than 30 in 2016. Emmi Roth USA cheesemakers took home two gold awards, six silver awards and six bronze awards. This year's award-win- ning cheeses include traditional Swiss im- ports such as Emmi Kaltbach Gruyère and Emmi Emmentaler to Wisconsin-made American originals like Roth ® Prairie Sun- set. Wisconsin-produced Roth brand of cheeses garnered five awards, including a sil- ver award for Roth Prairie Sunset and bronze for Roth Buttermilk Blue, Roth's Private Re- serve and Original Havarti. Emmi Roth's import from Switzerland took home nine of the medals, including: two gold awards for Der Scharfer Maxx and Maxx Extra, five silver awards for Kalt- bach™ line of cheeses and Studer Alter Schweizer; and two bronze awards for Emmi Emmentaler from the Meikirch region and Kaltbach Le Gruyere from the Moudon region. Silver award-winners in the Kaltbach line includes the new Kaltbach Le Crémeux cheese planned to hit the U.S. market in early 2017. "It is truly an honor to continue to produce cheeses recognized as the best in the world," said Tim Omer, President and Managing Director at Emmi Roth USA. "Great cheese is a testa- ment to our high milk standards, cheesemak- ing traditions and the dedication and expertise of our cheesemakers and cellar masters around the globe." Hosted by the U.K.'s Guild of Fine Food, the World Cheese Awards is the world's largest cheese event and the most respected competition of its type. This year, more than 260 judges scored more than 3,000 cheeses from 31 countries. About Emmi Roth USA, Inc. Emmi Roth USA, a subsidiary of Switzerland-based Emmi Group, is a leading provider of specialty cheeses. The expansive portfolio includes award-winning cheeses from the United States, Switzerland and Europe, each crafted with pride from the freshest local milk. For more information, go to us.emmi.com, call 608.285.9823 or email abby.despins@emmirothusa.com.

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