Issue link: http://osercommunicationsgroup.uberflip.com/i/825195
Restaurant Daily News 1 0 3 Tuesday, May 23, 2017 gas), commercial mobile smokers, corn roasters, deep fat fryers, high-end resi- dential grills and concession trailers. Holstein Mfg. operates with stainless steel and carbon steel fabrication using computerized design, laser tables, steel bending brakes, steel shearing equipment and welders. We pride ourselves about making everything from the ground up with all fabrication taking place at our facility in Holstein, Iowa. Our company was established in 1976 by Bruce Schmidt and now is enjoying the smooth and successful transition to the second generation. I have been involved with the company since I was nine years old. Holstein Mfg. has the lifelong experi- ence and reputation in the commercial out- door food cooking equipment to satisfy any customer looking for a high quality grill, smoker, corn roaster or fryer. Holstein Mfg. prides itself on the innumerable NSF-approved grills, smok- ers, corn roasters and deep fat fryers. Holstein Mfg. has survived and pros- pered by continuing to improve upon and innovate new products for our consumers and improve upon current products. Our motto has been, "We can build almost anything." That statement rings loud and clear with the fact that we sell a charcoal grill for as little as $285 to our highest Holstein Mfg. (Cont'd. from p. 1) priced item which is an NSF-approved, stainless steel convection smoker for $27,900. Nobody covers the high quality, outdoor grilling market and food prepa- ration like Holstein Mfg. Ingenuity and the ability to build to the customer specifications is a natural and gratifying quality of the employees of Holstein Mfg. One of our proudest partnerships in development was with the late Bill Wall (Billy Bones). My father, Bruce Schmidt, and Bill Wall developed our Model 600 Chicken, Rib and Beef Convection Cooker with smoker for the Rib Cook Off Circuit and large event mass food production. Stop by our booth #4473 and help us celebrate our 40th year in business and let us supply your needs for high quality commercial food equipment for large events, whether it is on the grill, in the smoker, in the corn/potato cooker, deep fat fryer or served out of a concession trailer. We have the products and service for you. Holstein Mfg. specializes in stain- less steel NSF cooking, grilling and smoking equipment that you cannot find anywhere else. It is durable, affordable and yes, can be custom made! For more information, call 712.368.4342 or 800.358.4342, visit www.holstein mfg.com or stop by booth #4473. Partners and individual investors Jake Lodwick and Joanne R. Wilson. Humanity United, a foundation dedicat- ed to bringing new approaches to global problems and advocate for labor rights, also joins the round. The funding will help grow the breadth and depth of product information available to consumers, including rollout into key vertical areas such as personal care and household items. In addition, HowGood will continue its growth tra- jectory among major supermarket chains nationwide. HowGood has developed the world's largest database of sustainable food rat- ings, including an in-store rating system that identifies industry leaders in the food system. HowGood is currently the only company that rigorously researches the goodness of food products based on mul- tiple metrics and highlights those ratings for consumers at the point of purchase. With more than 70 industry-specific indi- cators per food item, from ingredient sourcing to labor practices, the organiza- tion has rated more than 200,000 prod- ucts. "There is a fundamental trend towards sustainable consumer prod- ucts," said Rick Heitzmann, Founder and Managing Director of FirstMark Capital. "The food and beverage indus- try is a $600 billion industry; 83 percent of Americans consider sustainability when buying food and 21st century cus- tomers are not only extremely focused on quality, but also how their food and consumer goods are produced. We con- tinue to be impressed by HowGood for HowGood (Cont'd. from p. 1) their proprietary data, technology, and commitment to building a sustainable food system. We believe they are uniquely positioned to capture this mar- ket with a simple system that consumers cannot find elsewhere." HowGood recently announced a partnership with Giant Food of Landover, Maryland, a division of the Ahold- Delhaize Company. While HowGood is already available in 27 states, this part- nership brings the company's central mission to a new region. With this part- nership, HowGood's simple, accessible rating system will reach more Americans, making it easier for consumers to identi- fy authentic brands they can trust, and in turn, support an overall better food sys- tem. "We've spent the last few years hon- ing not only our data but also educating consumers on why these ratings matter," said Alexander Gillett, Chief Executive Officer and Founder of HowGood. "While many are concerned for the impact our food system makes on the planet, many shoppers get to the shelf and quickly realize there is rarely any information that evaluates food products based on sustainability. HowGood changes that. The funding allows us to not only expand our operations, but also serves as a testament to the range of busi- nesses that value a sustainable food sys- tem." HowGood has rated more than 200,000 products, with only 5 percent of the industry earning the highest rating. The in-store ratings can be found on the shelves of hundreds of stores across 26 states and are also accessible via iTunes and Google Play. and inspiration of a cultural exchange. Alice Waters, Ron Finley, Simran Sethi, Jack Johnson, Hosea Rosenberg and Alon Shaya are just a few of many food move- ment leaders joining the festival. Entrance to the festival is free and includes a taste marketplace with 100 exhibitors and producers, an outdoor culi- nary stage, gardening and cooking activi- ties for kids and families, heritage food tast- ings, author talks and many more events. Slow Food leaders from around the globe will participate in an all-day dele- gate summit on Friday, including small group discussions, focused working groups and a lunch by Alice Waters that Slow Food USA (Cont'd. from p. 1) will explore school lunch as an academic subject. Delegates will then serve as hosts and speakers during the weekend festival. The first round of ticketed events went on sale Monday, April 10. Events include taste workshops, block parties, regional food and farm tours, roundtable discussions and one-of-a-kind dinners. Slow Food Nations reimagines the food festival to inspire individuals and communities to change the world through food that is good, clean and fair. As Slow Food Founder Carlo Petrini says, "If you want to change the world, don't do it with sadness; do it with joy!" For the full lineup and details, visit www.slowfoodnations.org. Pomegranate White Tea, Raspberry Yumberry and Blackberry Hibiscus Gummy Pandas. "They're well-liked by children, but they're sophisticated enough for adults," said Dave Owens, Bissinger's Chief Chocolatier and Vice President of Taste. "They have a true-to- nature taste." Like the other flavors in the line, the new Gummy Pandas are gluten free, dairy free and contain no high fructose corn syrup. They're packaged in a 3- ounce pouch that retails for $4.99. Bissinger's also debuted its Caramelized Blood Orange bar, which is 60 percent dark chocolate. Made with a blood orange-rosemary caramel with hazelnuts and cocoa nibs, the 3-ounce bar retails for $4.99. The bar is gluten free, and the early reviews are enthusiastic. There are 10 bars in the line, includ- ing Coconut Caramel and Honey Pepita Caramel, which has roasted salted pepi- tas on the back of the bar, lots of honey taste and guajillo chili for a whisper of spice. Bissinger's Chocolate-Covered Wine Grapes are made from Muscat grapes that have dried into raisins on the vine. They're infused with Shiraz wine and then enrobed in 60 percent dark chocolate. This is not a new product, but the packaging has been updated. They come in a 3.5-ounce pouch that retails for $5.99 as well as an 8-ounce gift box that retails for $14.99. Many of these products originated in the kitchen of Chief Chocolatier Owens, who's been Bissinger's Vice President of Taste for nine years after Bissinger's (Cont'd. from p. 1) coming to Bissinger's after a 30-year career in the restaurant business. His assignment at Bissinger's includes new product development, and in that role, it's his responsibility to ensure that the legacy brought by the company's 350 years of history is maintained as the product line also evolves to appeal to changing tastes. Doing that isn't about responding to trends, Owens said: "We try to be in front of our consumers to know what they want before they want it." Like the days when Owens was developing a new dish to serve in his restaurant, a new Bissinger's candy starts with a concept. Owens rolls that thought around in his mind until he can taste it, and then he goes into his lab to work on it. In the case of the Caramelized Blood Orange bar, it was the rosemary that got added into the recipe in the course of that work. Its herbaceous note adds a com- plexity to the bar that Owens really likes and that he thinks will resonate with con- sumers on the hunt for a new flavor sen- sation. Though the other flavors change with the times, and many of them come and go in the product line, there's one flavor that doesn't change, and that's the Bissinger's chocolate. All of the chocolate that Bissinger's uses is made in Europe – it all comes from one liquor, so that the milk chocolate and the different dark choco- lates have common flavor notes. "It's all cohesive," Owens said. "That's why we have customers for life.... We meet cus- tomers in their 80s who tell us they've been eating it since they were a small child. They can tell me more about the company than even I know." 28 percent of the entire specialty food market. Jerky and meat snacks led the growth for the snack food segment, leap- ing ahead by more than 86 percent between 2014 and 2016, while sales of chips, pretzels and similar snacks grew by 13.6 percent between 2014 and 2016 and now account for more than $3.5 bil- lion in annual sales. Cheese, including plant-based cheese alternatives, still continues to be the leading category in the specialty food market, with $4.422 billion in sales dur- Specialty Food Sales (Cont'd. from p. 1) ing 2016, for a 12.4 percent increase between 2014 and 2016. The information comes from the Specialty Food Association's annual report on the state of the specialty food industry. "The State of the Specialty Food Industry 2017" is a collaboration between the Specialty Food Association and market research firm Mintel. The report indicates that while specialty food sales continued to climb in 2016, growth in retail and foodservice channels slowed over the previous year, partly due to an increase in online purchasing for these products.