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SWEETS & TREATS SHOW EXTRA GOURMET NEWS n MAY 2017 n www.gourmetnews.com S T 2 7 GloryBee is on a Mission to Save the Bee! In 2012, Oregon-based ingredient supplier GloryBee launched its Save the Bee social initiative program to directly impact organi- zations dedicated to saving honey bees. Glo- ryBee Honey, Beekeeping and HoneyStix brands donate 1 percent of their annual retail and select bulk foods sales to help fund honey bee health research. Honey bees pollinate more than 100 es- sential food crops, such as fruits, nuts and vegetables. One out of every three bites of food Americans consume comes from a plant visited by bees or other pollinators. Recently, honey bees have been dying by the tens of millions. These deaths are caused by Colony Collapse Disorder (CCD), a phenomenon linked to the drastic rise in the number of dis- appearances of western honey bee colonies in North America. Although there are many theories as to the cause of CCD, there is still no specific cause identified by researchers. CCD has wiped out some 10 million bee- hives over the past six years. The death rate for colonies hit 45 percent annually in recent years, resulting in nearly one- third the number of honey bee colonies in the U.S. as there were in 1947. With such a strong commitment to saving the bees, it is no surprise that GloryBee is passionate about honey. Most of GloryBee's honey varieties come from the Pacific Northwest and are produced by local beekeepers. The imported Non-GMO Project Ver- ified organic honeys are purchased from cooperatives of beekeepers that are very conscientious about the treatment of their bees and the quality of the honey. New for 2017, GloryBee is proud to announce its Save the Bee Honey, which is specifically created to raise awareness among consumers about the dangers honey bees are facing. This deli- cious high-quality GloryBee honey is already creating a buzz, with 10 percent of sales going di- rectly to fund honey bee research. For more information, go to www.glorybee.com. To find out how you can partner with the Save the Bee Program, visit www.glorybee.com/save thebee or call 800.456.7923. Kitchun Grain-Free Food Makes You Feel Good about Snacking Kitchun™ Grain Free Food Co. may be new on the block, but is no novice to producing delicious grain-free snack foods. It is co- owned by two LeCordon Bleu Pastry Chefs and friends that have been business partners for 10 years producing delicious confec- tionary treats. The two launched Kitchun in 2015 with a vision to inspire people to join the healthy snacking movement by pushing the boundaries and notions of what healthy snacking is. Whether customers have dietary restrictions or are just looking to eat clean, its products are made for them. The brand is redefining the way we think about snacking. It made its first appearance of clean and conscious eating with its debut product, a paleo-certified, soy-free, dairy-free, Non- GMO Project Verified No-Grain-Ola ® , as a response to the granola craze. No-Grain-Ola is a combination of raw nuts, fruits, nutri- tious seeds and bold spices lightly sweetened with natural unrefined sugars. The creatively titled line consists of When Honey Met Maple, You're the Apple of My Chai, Holy- Coco-Cacao!, Yes You PeCan, Pumpkin and Wake Me Up Before You Coco! Each has its own unique flavor, making it difficult to pick a favorite. The unconventional, uncompro- mised, ungrained brand of snack foods has evolved with a promise from the owners to "remain UN-, to never compro- mise our ingredients or taste." Second in Kitchun's line-up is a paleo and vegan cookie mix (also Non-GMO Project Verified, and soy- and dairy-free) that are undetectably healthy, undeniably delicious and ridiculously simple to make. The Batch, Please!™ Cookie Mixes require just 1/4 cup coconut oil and 1/4 cup water per batch, and only 15 minutes in the oven. Choose from a clever variety of flavors: Cocoa, You Didn't!, Jane Ain't So Plain, Chia Seed Knock You Out! and Show Me You Caramel, all of which utilize organic co- conut sugar and naturally derived grain-free flours to give you the cleanest cookies in the game. Its latest venture breaks right through basic snacking philosophy. Kitchun believes snacks can transcend conventions, like Behold Reincarne™ – an en- lightening mix of good- for-you ingredients put together by the wise chefs at Kitchun. But the twist? It's made with jerky! So We Meat Again, the first Reincarne blend, is anchored by a custom, premium, grass-fed beef jerky for an extra boost of protein and healthy fat. No-Grain-Ola is available in five varieties and two sizes (10-ounce and 2-ounce). Batch, Please! is available in four mixes. Reincarne is currently available in one size and variety. For more information, go to www.the kitchun.com, email nograins@thekitchun.com or call 512.351.9510. Three New Dips from Rabbit Creek Products Rabbit Creek Products has come up with a few new products that should go wonder- fully with the impending warmer weather. Rabbit Creek Products is offering three new dips: a vegetable, a fruit and a cook and serve dip. The new vegetable dip mix is a Crab & Spinach dip, a delicious and savory way to round out a crudités ensemble. Second on the list is the new Maple Fruit dip mix, great for dipping fruit and even better on waffles! Last but not least is the Steakhouse Onion & Horseradish Cook and Serve dip mix. Served warm, it is wonderful on rye crackers, and is fantastic on a medium rare KC Strip. These new dips are three items out of 16 new items Rabbit Creek Products is debuting, ranging from beer breads and brownies to cheeseballs, soups and muffins. For more than 30 years, Rabbit Creek Products has been making the most flavorful gourmet mixes there are, and currently offers a vast line up of more than 200 items. It is still family owned and operated in Louisburg in eastern Kansas. For more information, call 800.837.3073 or go to www.rabbitcreekgourmet.com. The a la mode Ice Cream Story As longtime ice cream lovers, a la mode did- n't want kids or adults with nut allergies to live in a world where they couldn't enjoy the tasty treat of some sweet delicious ice cream – so the company did something about it. First, in its critically acclaimed ice cream shop on New York City's Upper East Side, and now in its national product roll-out, a la mode ice cream leaves out the potentially harmful stuff (nuts, gluten, sesame seeds and eggs), but leaves in all of the rich, satisfying taste of a premium ice cream brand. With nut and other food allergies of in- creasing concern, it's good to know that a la mode ice cream is made in a state-of-the-art manufac- turing facility where there is absolutely no chance of its products being compro- mised by any nut dust (or trace amounts of eggs, sesame seeds or gluten). The delicious creations from a la mode have already been widely recognized for their superior flavors and variety. This allergy-conscious, hand- crafted approach – along with a mouth-watering menu of excit- ing new flavors – guarantees that a la mode ice cream will soon become an ice cream "superstar" in your store, too. You can't buy happiness, but you can buy ice cream … and that's pretty much the same thing. Bell Plantation PB2: the Original Powdered Peanut Butter Bell Plantation Chief Executive Officer JC Bell never set out to start a trend. But start a trend he did when his answer to a large sur- plus of stored peanuts, PB2 Powdered Peanut Butter, began to make waves in the food industry. Today, PB2 leads the way in the latest trend in nut butters – powdered peanut butter. Powdered peanut butter is a lower fat al- ternative to traditional peanut butters and is made by squeezing the fats from slow roasted peanuts. The resulting peanut pow- der is mixed with a small amount of sugar and a dash of salt to deliver the rich nutty taste of peanut butter with 85 percent fewer calories from fat. PB2 can be mixed with water or fruit juice to make a spread for toast or waffles. Chefs love how easy PB2 is to mix into recipes and baked goods. Athletes love that PB2 allows them to have the protein, folate, niacin and vitamin E of peanut butter with a lower fat and calorie count. Bell Planta- tion PB2 is also a favorite among campers and hikers as a lighter weight way to carry peanut butter on long trips. Following the success of PB2, Bell Plantation introduced Chocolate PB2. Chocolate PB2 adds the lusciousness of pre- mium chocolate to its original powdered peanut butter. Chocolate PB2 only tastes sinful, though, as it is just as healthful as the original PB2. In 2016, Bell Plantation introduced a line of PB2 Powdered Peanut Butter with real whole fruit. PB2 with Strawberry, PB2 with Grape and PB2 with Banana are a taste reminiscent of the classic peanut butter and jelly, but in true PB2 style, free of the excess fat and sugar of the traditional. Bell Plantation PB2 and Chocolate PB2 are available in 6.5 and 16 ounce jars as well as a case of individual 24 gram serving packets. PB2 with real fruit is available in 6.5 ounce jars. Visit Bell Plantation at booth #1191. For more information, go to www.bell plantation.com.

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