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THE PANTRY www.kitchenwarenews.com n APRIL 2017 n KITCHENWARE NEWS & HOUSEWARES REVIEW 17 FRONTIER SOUPS AN EASY WAY TO ADD PLANT PROTEINS Widely publicized results of the largest study to examine the health benefits of plant versus animal proteins can offer retailers ways to cook up added sales by making it easy for con- sumers to find options for adding more plant proteins to their diets. The large-scale study, published last year by JAMA Internal Medicine, found plant-based proteins were associated with lower mortality rates than animal proteins and suggested that consuming more plant- based proteins could have a positive effect on health, according to Science Daily. One of the most readily accessible ways to increase plant-based proteins is by boosting consumption of legumes, which includes beans, lentils and peas. Just one quarter cup of cooked beans or peas has as much protein as one ounce of meat, according to Penny Clark, a registered dietitian and nutritionist who wrote a nutrition booklet for Frontier Soups based on the "015-2020 Dietary Guidelines for Americans." "We have a lot of direct contact with consumers at the holiday shows we attend and through customer service, and they are finding that soup is an easy way to add bean-based nutrition to their families' diets,"said Jon Anderson, Frontier Soups Co-Owner. "Because there is so much interest, we commissioned the nutrition booklet, which consumers can download from our website, to help them find creative ways to add beans to their diets." Twenty of Frontier Soups' 36 mixes incorporate a variety of beans and legumes, including top sellers like Indiana Harvest Sausage Lentil Soup Mix, South of the Border Tortilla Soup Mix, Minnesota Heartland 11-Bean Soup Mix, and the new Southwestern Sausage & Chickpea Stew Mix. All Frontier Soups mixes have no salt added and contain no preservatives, artificial ingredients or MSG, and 30 are gluten free. Frontier Soups 800.300.SOUP (7687) www.frontiersoups.com TASTE THE MARUKAN DIFFERENCE Marukan Vinegar, maker of the world's finest rice vinegar, is opening a second brewery in the United States to better service its customers. Marukan Vinegar has more then 360 years of experience making vinegar by slow- brewing sake from rice. The company's smooth-tasting, premium rice vinegar is used in a variety of culinary dishes that complement and bring out the flavors of food. "Our parent company started in Japan in 1649 and was the first commercial seller of vinegar made from rice wine or sake," President Jon Tanklage says. "The Japanese call this vinegar 'Su.' Su allowed raw foods to be transported inland from the sea. The vinegar would be sprinkled on the rice and became a preservative for fish; that was the primitive version of sushi. Marukan is a primary company that made sushi possible." Marukan Vinegar has been producing its products in Japan for 367 years and in Para- mount, California, for the past 42 years. The company is currently in construction of its new 77,000-square-foot, state-of-the-art brewery in Griffin, Georgia, that will open in July 2017. The Georgia brewery will help the company meet the growing demand for Marukan Rice Vinegar and better serve its East Coast customers. "It sits on 16 acres, so there is a lot of room for expansion if we decide to get more versatile and go into different product lines,"Tanklage adds. When Marukan Vinegar came to California four decades ago, it served the growing sushi market. Today, rice vinegar has become more mainstream and is used in salad dressings, sauces and marinades, as well as for pickling. "The farm- to-table movement, along with the demand for non-GMO and organic products, is helping the high-quality, milder vinegars like Marukan grow," Tanklage says. "Premium vinegar like ours has a balance of flavor and brings out the flavor in food." Marukan Vinegar 562.630.6060 sales@marukan-usa.com www.marukan-usa.com BY LORRIE BAUMANN Chef Charlie McKenna's family comes f rom Greenville, South Carolina, and if you cut him, he bleeds barbecue sauce. "It's sort of bred into you when you're younger because that's one of the main food styles," he says. He traces his interest in cooking back to his grandmother Lillie. "When I was little she would have me in the kitchen, helping make the biscuits and gravy," he says. That being the case, it was no wonder that when he decided to start his first restaurant in 2008, he served barbecue and other Southern cooking, and he named it Lillie's Q. He and his dad had already been competing as a team on the barbecue circuit, and they were doing rather well at the World Championship Barbecue Cooking Contest, held every year in Memphis, Tennessee. "In 2007, we won the world championships in pork shoulder and also in 2016. In the years in between, we were in the top 10 almost every year," he says. Today, Lillie's Q is a collection of three restaurants around the country –the original location in Destin, Florida; a Chicago location that opened in 2010, and one in Brea, California – with a menu that offers elevated southern favorites and sides like shrimp and grits, f ried pickles and boiled peanuts as well as the award-winning barbecue and the sauces that McKenna originally developed to serve on the side when he presented his barbecue to the contest judges. "All the barbecue stuff was created for our competition team," he says. That line of sauces, with six varieties that reflect a range of Southern barbecue tradition, are now packaged for retail in 16-fluid-ounce bottles that retail for $8. Two of them reflect the Memphis sweet and smoky style with a tomato base. Smoky has a hint of brown sugar along with some smoke and goes well on pork ribs, while Hot Smoky has the same sweet flavor profile but offers a kiss of heat. North Carolina is represented with a couple of choices: ENC reflects the eastern North Carolina taste for peppery sauces with cayenne, red and black peppers in an apple cider vinegar base, while Carolina is a western North Carolina sauce with tomato and vinegar spiked with apple and lime juices for a traditional tangy taste. Gold is a South Carolina mustard and vinegar sauce, and Ivory represents the white sauce of Alabama, which is based on mayonnaise and vinegar with a dash of cayenne pepper. Ivory works on chicken and pork, and it's also great as a dressing for cole slaw, according to McKenna. "My two favorites are Gold, which is where I'm f rom, and also Hot Smoky," he says. "A lot of people take a couple of them and mix them themselves to make their own sauce." For more information, visit www.lilliesq.com. KN Lillie's Q: Bottling the Southern Barbecue Tradition Best-selling Bone Suckin'® Sauce is debuting all new organic seasonings this spring. These new USDA-certified organic seasonings are Lemon Pepper, All-Purpose and Cajun. Bone Suckin' Organic Lemon Pepper Seasoning is a bold and delicious blend of citrus and pepper, perfect for a simple grilled shrimp, salmon or chicken recipe. Bone Suckin' Organic All-Purpose Seasoning is just that – use it on anything and everything. This savory blend of spices is a quick fix for any meal. It's great on almost ever ything, including steak, hamburgers, meatloaf, chicken, pasta, eggs, vegetables, potatoes, rice and more. Bone Suckin' Organic Cajun Seasoning has the right amount of heat, spices and herbs to satisfy that Creole craving. Great for spicing up shrimp, gumbo, fish, jambalaya and chicken. Created in true western North Carolina style, Bone Suckin' Sauce is a tomato- based sauce made with honey, molasses, apple cider vinegar, mustard, onions, garlic, natural spices and a little bit of horseradish. It's the serious barbecue, grilling and marinating sauce for land and sea. All of the Bone Suckin' products are gluten f ree, all natural, contain no high- fructose corn syrup, no canola oil, no added MSG, no preservatives, no artificial flavors and are non-GMO. Bone Suckin' Sauce is distributed by Ford' Gourmet Foods, a fourth generation, Raleigh, North Carolina-based family business that creates all natural, gluten-f ree foods, including the Bone Suckin' Sauces, Earth Family®, Fire Dancer®, Southern Yum® and Wine Nuts®. Made in North Carolina for more than 20 years, Bone Suckin' Sauce is now sold in more than 70 countries around the world. KN All New Organic Seasonings from Bone Suckin' HATCH CHILE'S ENCHILADA SAUCES DRIVING CATEGORY GROWTH Hatch Chile Company's premium-quality enchilada sauces are full of fresh, authentic flavor – never wa- tered-down; no unnatural ingredients. All the HATCH enchilada sauces are vegetarian and certified gluten free (GF). Hatch's green enchilada sauces are produced with fire-roasted New Mexican green chile peppers, and are also Non-GMO Project Verified. In addition to enchilada sauces, Hatch Chile Company also markets premium quality green chile and jalapeño peppers, salsas, taco sauce and other tomato-based products. Hatch Chile Company 912.267.9909 www.hatchchileco.com BENISSIMO OILS OFFER FLAVOR FOR EVERY MEAL Benissimo infused oils offer a healthy way to add incredible flavor to any dish. The Benissimo infused oils look incredible sitting on the countertop and will easily entice even inexperienced cooks to open a bottle and explore the opportunities it brings to their kitchens. Experienced cooks are drawn to the diversity of flavors as well, and will enjoy drizzling infused oils that range from Mediterranean Garlic to Spicy Sriracha Oil on soups and dips as a beautiful garnish that adds amazing flavor. Benissimo Avocado and Grapeseed Oils have a clean, fresh fla- vor and a high smoking point that is perfect for pan-seared chicken, fish, vegetables and salad dressings. Benissimo Toasted Sesame Oil adds a fantastic, nutty flavor to noodles, fish, chicken, sauces, salads and slaws. Source Atlantique 201.947.1000, x139 www.sourceatlantique.com/brand/benissimo

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