Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 1 1 0 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. 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 discov- ered 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 investing in high-quality materials to make the containers reliable and durable, instead of cutting costs with cheap, flimsy materials that cannot be reused or recycled. 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 granules until it's the cor- rect 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 con- sistency all the way to coarse, crunchy granulation. The grinding mechanism 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 remov- able 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 re- move, making 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' whole- sale website, www.seasalt.com/wholesale. Release of Picholine Extra Virgin Olive Oil Expected in Spring The B.R. Cohn Olive Oil Company was founded in 1990 with the first bottling of its Olive Hill Estate Picholine Extra Virgin Olive Oil. One of the first estate olive oils produced in Northern California in more than a century, B.R. Cohn Olive Oil Com- pany helped launch the California olive oil renaissance. The historic estate Picholine olive grove, of more than 450 trees, sur- rounds the B.R. Cohn Winery grounds and date back to the mid-1800s. In tandem with a fruitful harvest of its her- itage olive trees, B.R. Cohn relaunched the annual Sonoma Extra Virgin Festival in No- vember. Hundreds came out to discover and celebrate this ancient fruit along with 15 dif- ferent local olive oil producers, cooking demonstrations, food, delicious B.R. Cohn wine and live music. Join B.R. Cohn Olive Oil Company in Sonoma and visit its website for updates to next year's festi- val: www.sonomaextravirgin- festival.com. The 2016 Picholine harvest went smoothly, and its team hand harvested just prior to the rain season starting. The olives were pressed within hours of harvest, and now will be al- lowed to settle prior to racking to ensure the highest quality oil. The com- pany anticipates a release of the Picholine Extra Virgin Olive Oil in spring. It is known for its distinctive fresh, full olive flavor, hints of citrus and pleasing pepper finish. In the style of a French olive oil, it is more subtle than Italian oils and excep- tionally clean and light on the palate. This exquisite oil can be served straight from the bottle as a finish- ing oil, bread dipper or combined with a B.R. Cohn vinegar to create an outstanding dipping oil or vinai- grette. Sprinkle on soups, stews, sal- ads and pasta dishes for added flavor. The Picholine olive oil is part of B.R. Cohn's full lineup of extra virgin olive oils and hand-crafted wine and balsamic vine- gars. Jasper Specialty Foods Acquires Nunes Farms For many years, the Nunes family enjoyed a rich association with the Jasper family. The family patriarchs, Art Nunes and Jim Jasper, both owned almond orchards; they had been great neighbors and friends for decades. In the early days, they often collaborated on the pro- cessing and sale of almonds, in new and cre- ative ways. Almonds were becoming a more desirable crop and the demand for almonds around the world was rapidly increasing. Both men enjoyed the fruits of their labor with their families, while their legacies continued to grow. A year ago when the Nunes Family de- cided to sell the company, it was an easy de- cision to collaborate with the Jaspers. Their company values aligned and the Nunes' were confident that Jasper Specialty Foods would maintain the same integrity and quality that they had worked so fervently to establish over the last 30 years. Producing a unique product with the highest level of quality, freshness and creative packaging while serv- ing faithful customers with friendly, honest, reliable and consistent service are the pillars upon which both businesses were founded and continue to foster today. In June of 2016, Nunes Farms officially handed over the reins to Jason Jasper, a third generation Jasper who is running the very successful operation. "From Farm to Market" is a slogan often used by Jason to epitomize the company's philosophy, which reads, "We are farmers seeking to grow and produce the finest almonds in the world by controlling every aspect of the process in- cluding planting, farming, harvesting, pro- cessing, packaging, sales and distribution." Jason understands the importance of innova- tion and is committed to develop- ing new flavors, custom mixes and smart packaging with an emphasis on small batch processing and ex- ceptional quality. The family-run operation is headquartered in Newman, Cali- fornia, specializing in the produc- tion of unique almond-related food snacks, confections and other treats for the gourmet food market. Some of the popular brands include Nunes Farms, Jake's Nut Roasters and Jasper Ranch, to name a few. For more information, call 800.255.1641, email info@jasperspecialtyfoods.com or go to www.nunesfarms.com. SuperSeedz Mini Pouches Give Consumers Convenient Way to Snack Healthy SuperSeedz ® , creator of gourmet, dry- roasted pumpkin seeds, now offers a conven- ient, new one-ounce size mini pouch available in six flavors, including: Maple Sugar & Sea Salt, Sea Salt, Somewhat Spicy, Cinnamon & Sugar, Coco Joe and Super Spicy. The mini pouches retail for between $1.49 and $1.99 and ship in a display-ready, 12-count caddy. "The new, smaller size pouch is a healthy, on-the-go snack that can easily be tucked in- side luggage, school lunches, backpacks, purses or desk drawers," said Kathie Pellic- cio, Owner and Founder of SuperSeedz. "And one of the best things about them is that they are cute little standup pouches that don't fall over and spill on your desk after you've opened them." It has been a busy and rewarding couple of years for SuperSeedz. In 2015, it launched Maple Sugar & Sea Salt, a flavor that has quickly become one of its most popular fla- vors; shortly after the launch, the flavor was awarded The Most Innovative New Premium Snack Award at the 2015 Sweets and Snack Expo. In January 2016, SuperSeedz announced it had become the No. 1 Premium Pumpkin Seed brand in grocery stores. Since becom- ing No. 1, SuperSeedz is now the fastest growing seed brand by dollar volume in the food channel, according to a recent Informa- tion Resources Inc. report. SuperSeedz offers more plant- based protein than other nut sources such as peanuts, pista- chios, almonds and chia seeds. It is Non-GMO Project Verified, free of cholesterol and trans-fats is vegan and vegetarian and is al- lergen friendly – peanut-free, tree nut-free, egg-free, dairy-free, fish-free, shellfish-free, soy-free and made with gluten-free ingredients. About SuperSeedz Rooted in homegrown beginnings, the idea for SuperSeedz was cooked up by Founder Kathie Pelliccio in her own kitchen as a healthy snack for her family. Soon after de- veloping the tasty, nutritious treats, Kathie began selling them in local farmers markets and independent retailers – the brand has since grown from a small seedling into the fastest growing seed brand in America. With flavors like Sea Salt, Super Spicy, Somewhat Spicy, Tomato Italiano, Curious Curry, Coco Joe, Cinnamon & Sugar, Really Naked and Maple Sugar & Sea Salt – SuperSeedz are dry-roasted in small batches without shells, using a proprietary, artisanal pan-roasting technique that bakes the seasoning right in to each seed. The result is an enhanced snacking experi- ence with unparalleled taste and a delight- fully addicting crunch. SuperSeedz are sold at grocery, health food and gourmet food re- tailers across the U.S. They can also be pur- chased online at www.superseedz.com. For more information, visit www.super seedz.com or stop by booth #5494.

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