Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2017 n GOURMET NEWS 6 6 San Francisco Salt Company Offers Innovative Way to Save Pantry Space San Francisco Salt Company innovates a packaging system that provides never-before experienced convenience to consumers and retailers alike, and is bringing its stackable gourmet sea salts to booth #4713 at the 2017 Summer Fancy Food show. The inventive stackables interlock for easy storage. Consumers can store gourmet sea salts with easy visibility, in a way that saves space in their pantry. At the same time, re- tailers can provide their customers with a wide variety of salts that take up minimal space on the shelf. The affordability of stack- ables make them a top choice for both con- sumers and retailers. The beautiful branding reflects San Francisco's heritage and has been designed to look eye-catching. "When brainstorming a new packaging concept, our focus was to create an experi- ence that is functional and easy to use," ex- plains Lee Williamson, President and Chief Executive Officer of San Francisco Salt Company. "People are becoming more ad- venturous in the kitchen and are looking for ways to add flavor to their daily meals. After experimenting with different ideas, we found a way to provide consumers with more fla- vor options in a space-saving way." While consumers are craving gourmet meals, they are simultaneously shifting to- ward a healthier lifestyle. In the past, con- sumers have focused on price, taste and convenience when grocery shopping. Now, consumers are seeking high quality ingredi- ents that are good for their health. They are de- manding natural ingredi- ents that add flavor without the additional calories. "The healthy lifestyle trend is starting to spread nationwide and we are so excited to be a part of this movement," says Williamson. "Most of our booth traffic dur- ing the Winter Fancy Food Show came from food product developers looking for cleaner ingredients, or retailers looking for fresh, high quality sea salts." Salt is a common kitchen ingredient across America and has recently gained much pop- ularity as a stand-alone product. In response to the healthy lifestyle shift, food companies are "going clean" by replacing regular salt in their ingredients with sea salt. Retailers are also following the trend and beginning to offer more varieties of natural sea salts in the aisle. San Francisco Salt Com- pany is a leading importer of sea salts from around the world. After providing con- sumers with unprocessed gourmet salts for 15 years, the company has positioned itself to become a go-to salt company. San Francisco Salt Company imports raw sea salts from their natural origins, including the local Pacific coast, French Riviera, Mediter- ranean Sea and more. With the continuous support of the healthy lifestyle community, San Francisco Salt Company is constantly expanding its product line. Visit San Francisco Salt Company at booth #4713. For more information, go to www .sfsalt.com or call 800.480.4540 to place wholesale orders. Wild Garden Serves Community with Social Kitchen Tour Last spring, Wild Garden ® Foods hit the road to share the love by giving back to the com- munity with free hot Mediterranean meals. It was all part of an epic week-long food truck tour through Chicago to help the home- less and hungry population. The truck re- ceived open arms and a very warm welcome at each of the lunch spots, shelters and places in need it visited. The success of the truck wouldn't have been possible without the astounding support from social media users coming together. Facebook "likes" powered the Social Kitchen Tour, so for every new "like" on the company's page, a free lunch or dinner was served to people in need. Four local celebri- ties and dozens of volunteers were thrilled to be onboard to hand out free meals and excit- ing giveaways to the thousands of grateful visitors dining at the truck. "We came up with the idea of a mobile kitchen so we could literally drive up to places in need and serve our community with hot meals like Chicken Shawarma & Rice and Lentils. We couldn't have ever predicted the truly extraordinary response the Wild Garden Social Kitchen movement received from people all over the world to help us feed people in our own backyard. Some peo- ple we fed couldn't believe that the food was actually made for them; receiving a delicious meal was a very uplifting experience. We're hoping the Social Kitchen can be a catalyst for positive change in communities across the world," comments co-Founder of Wild Garden, Nezar Ziyad. Wild Garden served thou- sands of free hot Mediter- ranean meals to the needy and consumers made with the company's foods, in- cluding the Taste of the Mediterranean line of mari- nades and pilafs. The first 50 people in line also re- ceived a tote bag full of Wild Garden goodies. One lucky winner even won Wild Garden food for a whole year! Members of the Wild Garden team along with local celebrities served Chicagoans dur- ing two busy shifts each day. During the lunch shift, the truck parked in busy lunch areas like the Loop, University of Chicago and a food truck festival, while the evening shift focused on shelters and places in need. For more information on Wild Garden and the company's food truck tour in Chicago and future endeavors, visit the Wild Garden website or on Facebook, Twitter and Instagram @WildGardenFoods using hashtag #WGSocialKitchen. About Wild Garden Wild Garden prides itself on bring- ing the authentic flavors of the Mediterranean right to your kitchen table through its popular snack boxes, hummus and new marinades and pilafs. Thanks to the Ziyad family, which has spent 50 years servicing the ethnic com- munity through food, and Culinary Director, Chef Maher Chebaro, indulging in the finest flavors and spices of the Mediterranean has never been easier and healthier. The Wild Garden products can be found at an afford- able cost at various grocery stores around the country as well as on the company's website. For more information, visit online at www.wildgarden.com or stop by booth #4916. United Olive Oil Import Corp Offers Extra Virgin Olive Oil from Sicily United Olive Oil Import Corp was founded in 2004 by Tommaso Asaro with a mission: bringing unique, high-quality Extra Virgin Olive Oil from Sicily to New York and the USA's best retail shops and restaurants. Over the years, the mission has evolved and the company was consolidated in the American landscape, becoming a landmark for American retailers and restaurants re- garding Sicilian foods, consolidating a mu- tual trust relationship that is growing day by day. United Olive Oil Import Corp's passion for the Mediterranean diet and the increasing market demand for natural and organic foods have brought it to expand its line of imported products, making it the perfect partner for small and medium Italian specialty food pro- ducers and other producers from the Mediterranean Sea area. Thanks to its deep knowledge of the industry and of the prod- ucts that it imports, United Olive Oil Import Corp can satisfy the needs of both customers and partner suppliers. Tommaso, United Olive Oil Import Corp Founder and President, is the fourth generation of the Asaro Family, Si- cilian Extra Virgin Olive Oil producer since 1916 and he is continuing the commit- ment to bring customers the highest-quality Sicilian foods. United Olive Oil Import Corp will bring many original products from Sicily to the show and proudly present three Sicilian Extra Virgin Olive Oils, award winners at the 2017 New York International Olive Oil Competition. All these Extra Virgin Olive Oils are made with best quality olives from the province of Trapani, in Sicily. The three Extra Vir- gin Olive Oils award win- ners are: Paesanol, gold medal winner, a blend of Nocellara del Belice, Bian- colilla and Cerasuola olives; Partanna, silver medal winner, made with Nocellara del Belice olives; and Green Gold Oro di Sicilia, silver medal winner, a blend of Nocellara del Belice, Biancolilla and Cerasuola olives. Visit United Olive Oil Import Corp at booth #2656. Amish Kitchens Egg Noodles Will Revitalize the Category Amish Kitchens ® is proud to announce big changes to both the Amish Kitchens Egg Noodles recipe and graphics. Amish Kitchens Egg Noodles are made the old fashioned way, with a simple recipe and the best ingredients. The recipe is simply flour and egg yolks. The company now uses double the amount of pasteurized egg yolks that U.S. regulations re- quire for egg noodles. It uses only the egg yolks to give its noodles a golden rich color and deli- cious flavor. Enriched durum wheat flour adds the protein content and creates the firm texture. The company's special blend of durum flour and egg yolks is rolled, cut and care- fully dried to create the perfect noodle, rich in flavor, firm in texture, perfect to serve alone or in a favorite recipe. The graphics have also been up- dated and provide a new and dif- ferent look for the category. Most egg noodles are in clear plastic bags, predominantly in a pillow pack. The Amish Kitchens noo- dles are in a stand-up bag. The graphics are plain and simple, with a look similar to a brown paper bag, with more coverage and a window showcasing the noodles. Color bands depict the sizes. The traditional horse and buggy are also present. The claim to "double the egg yolks" and "good source of protein" are also promi- nent on the package in a simple white "sticker." Amish Kitchens Noodles are part of the T. Marzetti Company family of brands. About T. Marzetti Company The T. Marzetti Company, a sub- sidiary of Lancaster Colony Corporation, markets a wide variety of foods for both the retail and foodservice markets. Brands in- clude Marzetti ® , New York Brand ® and Sis- ter Schubert's ® . For more information, visit booth #440, or go to www.amishkitchennoodles.com.

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