Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2017 n GOURMET NEWS 1 0 Bellucci EVOO from Italy Leads in Exceptional Traceability, Flavor Since its inception, Bellucci Italian Extra Virgin Olive Oil has empowered consumers to trace every Bellucci bottle back to its source. This unprecedented and revolution- ary access to origin pinpoints the location of the contributing mills where local olives were pressed within hours of harvest. Rely- ing on Bellucci's advanced trace-to-source technology and app, consumers have gained confidence from knowing the precise loca- tion where their EVOO hails from while learning about the flavors distinct to specific regions and cultivars. With its long-standing commitment to transparency, origin and product informa- tion, the company has now earned coveted ISO 22005 certification. This third-party des- ignation independently confirms the trace- ability of Bellucci's olives, its oil and the security of its containers and packaging; Bel- lucci's ongoing practice of documenting all stages of production; and the coordination of all participants in the value chain. It is a tes- tament to the integrity of the brand and the reliability and effectiveness of its traceability system. In addition to having long provided access to origin and detailed product information, Bellucci has emphasized freshness in all facets of its production. By ensuring that its product arrives fresh from Italy, with the harvest date featured on the front label, the product also reaches shoppers when fla- vor and nutrition are at their peak. The brand's combined priorities result in EVOO that truthfully pres- ents the original flavor and character of its origin. These three tenets have Bellucci reg- ularly winning awards at tasting competi- tions. The 2017 harvest is no exception. At this year's New York International Olive Oil Competition, Bellucci's Organic Toscano PGI earned a gold medal. Toscano brings the celebrated fruit and artichoke flavors of Tuscany to the table. It is ideal for fresh salads, as spectacular finishing oil for grilled fish and meats, or as sea- soning for any vegetable dish. Both Organic Italian, with hints of grassy sweetness and light spice, and 100% Italian, with a balanced flavor that is ideal for all-around daily cooking, have pre- viously also won accolades. Each of these varieties are newly available in On-the-Go EVOO squeeze packs, which have the great flavor of traceable Italian now making a splash – one delicious drizzle at a time. For more information, go to www.bellucci premium.com or stop by booth #2758. Montchevre 8-ounce Fresh Goat Cheese Logs Now Non-GMO True North Certified Montchevre, a leading goat cheese manufac- turer in the United States, announces its 8- ounce Fresh Goat Cheese Logs are now NSF Non-GMO True North Certified. The pro- ducer of the first non-GMO goat cheese, Montchevre began exploring converting to non-GMO in 2013 and in July 2015, launched its NSF Non-GMO True North Certified 4-ounce Fresh Goat Cheese Logs. True pioneers, family owned and operated, Montchevre has been producing goat cheese since 1989, and has grown to be a United States market leader. In January 2017, the company made a commitment to transition 20-25 additional farms to non-GMO by the end of 2017 and has successfully added 10 more farms to the non-GMO compliant list in just three months. Montchevre has also in- creased its trusted network of goat's milk suppliers to include more than 400 independ- ent family-owned farms across Wisconsin, Iowa, Missouri, Minnesota and Illinois that account for the largest single pool of goat milk in the country. "We continue to see strong consumer de- mand for non-GMO goat cheese and are pleased to add the NSF Non-GMO True North seal to another top-selling product," said Arnaud Solandt, co-Founder of Montchevre. "Our top priority is to remain true to the principles we were built upon and to create the highest quality products that we possibly can. Montchevre's focus on non- GMO reaffirms our commitment to not only creating a better product, but also to invest- ing in our farmers, our goats and the envi- ronment." Montchevre's 8-ounce Fresh Goat Cheese Logs carry the NSF Non-GMO True North seal on the label. NSF Non-GMO True North assures the integrity of GMO claims and aims to grow the breadth and di- versity of non-GMO/GE verified products sold at retail. Montchevre is available at in- dependent grocers and major retailers across the U.S., including Bristol Farms, Gelson's, HEB, Ingles Markets, Publix, Safeway, Sam's Club, Schnucks, Smart & Final, Stop & Shop, Target, Walmart and Whole Foods. Products can also be purchased online at www.montchevre.com and shipped nation- wide. About Montchevre Founded in 1989 by Arnaud Solandt and Jean Rossard, Montchevre began as a small operation in a 4,000 square-foot former cheddar plant in Preston, Wisconsin. More than 25 years later, Montchevre is a leading goat cheese producer in the United States. Re- maining true to its original core princi- ples, Montchevre places emphasis on high- quality, wholesome products and production of outstanding goat cheese at the very best value. Producing more than 50 variations of goat cheese, thanks to the supply of milk from 400-plus local family farms, Montchevre is conscious of ethics and best practice, purposely protecting farmers' liveli- hoods and striving to provide a safe and pleasant work environment for all employ- ees. The Montchevre product line includes a large variety of traditional goat cheese, aged specialty goat cheese and seasonally inspired goat cheese available nationwide. Visit Montchevre at booth #170. For more in- formation, go to www.montchevre.com. Blue Crab Bay Co. Changes Hands Pamela Barefoot, Founder and longtime President of specialty food purveyor Blue Crab Bay Co. in Melfa, Virginia, has sold the company in an asset sale to Eastern Shore of Maryland native Elizabeth Lankford. Lankford's family is rooted in the food in- dustry. Her grandfather Stanley began Lank- ford Produce in 1964, and soon was joined by her father, Tom, and uncles Fred and Jim. In 1981, Lankford Produce merged with Sysco Corp., of which Lankford-Sysco Food Services, now Sysco Eastern Maryland, be- came a vital subsidiary. Barefoot, 66, said her decision to sell Blue Crab Bay was initially difficult but was made easier once she knew the company was going to stay on the Eastern Shore of Vir- ginia. "My dream was always to keep Blue Crab Bay on the Shore, as a Shore brand," she said. "Over the years, so many people from here have told me how proud they were to see it on store shelves when they were trav- eling. I have been fretting over an exit strat- egy, and all the businesses that approached me did not want our property in the Acco- mack Airport Industrial Park. They would have taken the brand and moved it to their headquarters, possibly in another state. Folks would have lost their jobs, and the Shore would have lost its claim to the nearly 32- year-old brand. "Two years ago, I received an email from Elizabeth Lankford, and I knew in my heart she was the right one," Barefoot continued. "She cared about the brand. She cared about the Eastern Shore and my employees. Her father had tons of experience in the food industry, and with her very sup- portive family, I knew she would be a great caretaker for my Blue Crab Bay family." Elizabeth, 32, recently resigned from her job in Washington, D.C., where she special- ized in state government affairs for Health- care Distribution Alliance. "I had always been looking for an oppor- tunity to return home to the Eastern Shore," she said. "This is a perfect fit. I have been a longtime fan of Blue Crab Bay's brand and high-quality products. I look forward to lead- ing the company and expanding our national reach." Barefoot plans to continue to work at Blue Crab Bay for at least two more years. "I'll just have more time for my Airbnb cottage and to go RVing with my husband to state and national parks, an in- terest we picked up about four years ago," she said. Founded on Barefoot's kitchen table in 1985, Blue Crab Bay has evolved into a nationally recognized, award-winning specialty food brand and a leader in its community. Blue Crab Bay's line of specialty foods and gifts includes Virginia peanut snacks, Bloody Mary mix- ers, seafood seasonings and Blue Crab Stoneware. For more information, visit booth #6220, go to www.baybeyond.net or call 800.221.2722. Goya Offers Convenience, Authentic Ingredients Founded in 1936 by Spanish immigrants, Goya Foods is the largest Hispanic-owned food company in the United States and the premier source for authentic Latin cuisine. Combined with authentic ingredients, robust seasonings and convenient preparation, Goya provides consumers with more than 2,500 high-quality and affordable food prod- ucts from the Caribbean, Mexico, Spain, Central and South America. The company prides itself on maintaining the traditions and heritage of its Latin culture by also providing customers with authentic and delicious products and recipes. For example, Goya ® Frozen Masarepa Discos are a traditional Colombian and Venezuelan product. It is pre- cooked with corn flour and other ingredients to provide traditional and authentic flavors and requires 20-30 minutes to prepare. Goya has simplified this process by providing ready made-frozen Masarepa discos for the convenience of its Colombian and Venezuelan consumers as well as those who love culturally diverse foods. Goya Frozen Masarepa Discos are available in 14-ounce bags with 10 discs each. Goya also offers ready to eat and frozen empanadas filled with meat as well as cheese. For more information, visit www.goya.com or go to booth #3340.

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