Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2017 n GOURMET NEWS 1 4 0 modern consumers are much more aware of their individual dietary preferences, sensitiv- ities and allergies, and they not only demand more choices, they want those choices to be better-tasting, more convenient and more versatile. Atlantic Natural Foods has happily re- sponded to those demands. From its classic Loma Linda line, the company offers low-fat, shelf-stable, soy-based meat alternatives, in- cluding both canned and microwaveable pouched complete meal solutions (like deli- ciously spicy and satisfying vegan Pad Thai) that are perfect for storing in the pantry, ready to grab when you need a quick nutritious meal. For those with soy sensitivities, Atlantic Natural Foods' newer neat line features gluten-free, soy-free, nut and bean-based mixes in four internationally inspired fla- vors: Italian, Mexican, Southwest and Orig- to environmental and budgetary concerns. The company also knows that no matter what the reason, the meat alternatives they choose should be nutritionally complete, deliciously satisfying and incredibly convenient. Atlantic Natural Foods is proud that on all three fronts, the company has that covered. For more information, call 252.462.0355 x130, email trhein@atlanticnaturalfoods.com or visit www.atlanticnaturalfoods.com. Atlantic Natural Foods (Cont'd. from p. 1) Original Pickles, Bread N Better Pickles and Bloody Mary Mixes, SuckerPunch has taken the next step in building national awareness by creating a unique salsa with a flavor that starts with a bit of sweet followed by the sig- nature SuckerPunch heat. The SuckerPunch Green Tomato Salsa is available in a medium, as well as a hot version that continues the SPG tradition of a complex flavor profile with a tail end "Punch." The use of fresh vegetables with the concentration of green tomatoes provides an alternative flavor to the crowded category of red tomato based salsas. Additionally, the SPG commitment to nat- ural ingredients creates a clean product that complements the current product line that SuckerPunch Gourmet offers. SuckerPunch Gourmet, Inc., based out of Countryside, Illinois, was founded in 2011. SuckerPunch Gourmet offers specialty food products with clean ingredients with no ad- ditives, preservatives, allergens or GMOs. SuckerPunch products are available nation- ally through a variety of natural product dis- tributors and wholesalers, as well as national big box and grocery chains. Visit SuckerPunch Gourmet at booth #5555. For more information, go to www.sucker punchgourmet.com. SuckerPunch (Cont'd. from p. 1) from the Cascade Mountains, rich volcanic soils and an ideal climate give our berry farmers what they need to harvest superior fruit. Grown on family farms committed to the highest standards of agricultural practice, our berries are flash frozen, canned or dried within hours of being picked at the peak of ripeness, to lock in maximum nutrition and taste. Processors in Oregon use state-of-the- art traceability programs to ensure that berries grown here are as safe as possible for consumers. The Oregon Raspberry and Blackberry Commission represents the farmers and the in-state processors of caneberries. Oregon is the largest U.S. producer of blackberries and black raspberries, and ranks third nationally in red raspberry production. Boysenberries and Loganberries are also grown primarily in Oregon. We are one of the first commodity com- missions to have a booth at the Fancy Food Show. We have product samples, cooking demos and a blackberry variety tasting on Tuesday of the show. Our suppliers have the formats, quantities and varieties you need for premium products and product development. For more information, visit booth #240. Oregon Raspberry & Blackberry (Cont'd. from p. 1) Sabroso Tortilla Chips are made that same old fashioned way. The chips are cut from freshly made white corn tortillas and cooked to a delicious authentic crunch. The resulting chip is far superior to ordinary tortilla chips for making nachos or scooping your favorite guacamole. There is a thin and crispy ver- sion, salted and with a hint of lime. The com- pany also makes an extra thick and crunchy version that is perfect for nachos, as they are very sturdy. The initial bag size of all three items is 12 ounces. Snak King makes a variety of additional delicious snack items. In the Midwest and Chicago, Vitners Snacks is a local favorite. This brand has been sold in Chicago since the 1940s. The Hot Cheese Crunchy Kurl is a favorite and made in a variety of sizes. All of the Vitner Snacks are made just outside of Chicago. Some of the other great products are Guacachip and Salsitas. The company's slogan on these two items is: "The dip is in the chip." You will be amazed at how much they taste like your favorite salsa or guacamole. These snacks are sold nation- wide. The company also makes a large variety of traditional tortilla chips, popcorns, potato chips, cheese puffs, cheese curls, veggie chips, pork rinds, cracklins, nut clusters and caramel corn. Product offerings include a full range of USDA organic, all-natural, non- GMO, kosher and gluten free. These items are offered additionally for retailer private brands programs. The company manufactures its products both in Los Angeles and outside of Chicago. Products ship nationwide as well as interna- tionally. Visit Snak King at booth #1056. Snak King (Cont'd. from p. 1) Works, was located in New York City, ex- actly where the World Trade Center's North Tower once stood. Today, that may seem like an odd location to start a manufacturing busi- ness, but in 1890, transportation in New York City was horse-powered and their trade was with small hand-crank ice cream shops and the dairy industry, all located on the tip of Manhattan Island. David's sons, Carl and Miles, developed flavored extracts – vanilla, peppermint, cinnamon, rose, strawberry and rum – and sold them to bakers, brewers, dis- tillers and ice-cream makers. The business thrived in Manhattan for 38 years and then moved to the Bronx in 1928, just before the Great Depression and Second World War. In 1984, under the guidance of Miles' son Walter, the company settled into its current home in Congers, New York, where it occupies four buildings on 10 acres. The company is now owned by Ben Katzen- stein, the great grandson of David – 62 years served, grandson of Miles – 66 years served, and son of Walter – 65 years served. Ben oversees the company's operations with his two sons, Alex and Gabe, fifth generation Katzensteins. Star Kay White continues to flavor Amer- ica's ice creams today with new and innova- tive ingredients and technical capabilities. One hundred and twenty-five employees make about 40 million pounds of product an- nually in the 100,000 square-foot facility. "They're flavorings, like whiskey caramel, sea salt caramel, graham cracker, rum raisin, marshmallow, all sorts of chocolates – with and without sugar, dark and milk, mixed with other flavorings – as well as peppermint candies, butter crunch, English toffee, chocolate almonds and chocolate- covered espresso pillows," says Ben Katzenstein, Chief Executive Officer of Star Kay White. Yet, even after all of these many years, the heritage of Star Kay White lives on through the extracts that were at the heart of the com- pany's beginnings. The Pure Extracts line of- fers a selection of exquisite flavors, ranging from Pure Almond, Chocolate, Lemon, Lavender, Rose and Peppermint. Recently, the modern culinary flavors of Pure Rose- mary, Cardamom and Lime have been added to the collection. This extensive line of high quality extracts is available for the home chef in 2-ounce bot- tles, as well as for the professional chef and brew master in half-liter, liter and gallon con- tainers. All of the extracts are Non-GMO Project Verified, gluten free, kosher, all nat- ural and manufactured at Star Kay White's facilities in New York State from the finest ingredients available. Visit Star Kay White at booth #5709. For more information, call 845.268.2600. Star Kay White (Cont'd. from p. 1) offering five innovative Quick Marinades and five hearty Heat & Serve pilafs. After a successful launch of the Wild Gar- den product line last year, intrigued consumers and retailers alike show a clear desire for even more inspired ethnic flavors. Wild Garden obliged by crafting two all new marinades that satisfy dining trends of today and continue to look into new flavors of tomorrow. Moroccan Chermoula marinade combines the flavors of cilantro, parsley, garlic and herbs … a perfect complement for seafood and poultry. Lebanese Za'attar marinade of- fers the fragrant flavor of thyme and fresh citrus, the perfect addition to lamb, beef and poultry as well as savory baked goods. Two all-new pilafs were introduced as part of the authentic line of Heat & Serve prod- ucts. Dill & Fava pilaf encapsulates fragrant wisps of fresh dill weed and tender young fava beans, which are folded into basmati rice for a delicate side dish that is sure to take mealtime to the next level. Rice & Potato pilaf is reminiscent of comfort food of rural Lebanon, featuring tender bites of potato ac- companied by robust herbs and spices which come together to make this a hearty, deli- cious and impressive addition to any meal. Attractive and appealing packaging will effortlessly catch the eyes of consumers on retail shelves, bringing assured trial and re- peat purchase. Cross merchandising oppor- tunities abound as product carries into meat and seafood departments. From shipment to shelf, Wild Garden products are packed con- veniently in a six-pack, the box top easily re- moved to reveal a tray that makes for perfect shelf placement and fit. Attractive, attention- grabbing shippers are available for both marinades and pilafs. Wild Garden strives to and is succeeding in developing clean label products while using only wholesome natural ingredients. Consumers are able to create culinary adven- tures by infusing proteins with the rich fla- vors of the East Mediterranean – ready to be baked, grilled or roasted in just minutes with marinade flavors like Shawarma, Persian Sumac, Turkish Taouk and pilafs such as Bulgur, Rice & Lentil and Couscous. Authentic Heat & Serve Pilafs are made with hearty grains and are bursting with fla- vors. They're great for creating mouth-wa- tering sides that are appetizing on their own, mixed into a healthy salad or paired with a deliciously marinated protein. Indulging in mindful and authentic cuisines has never been quicker or easier. The Wild Garden team has created a fully supported social media campaign with the novice consumer in mind, while offering quick, speedy cooking videos demonstrating the ease of use as well as convenience of Wild Garden products as a complement to the modern dinner table. For more information, contact Vice President of Sales, Mark D. Smith at 708.298.3819 or marksmith@wildgarden.com. Visit online at www.wildgarden.com or stop by booth #4916. Wild Garden (Cont'd. from p. 1) inal. Each versatile, easy-to-prepare, vegan mix can be shaped and cooked into patties for vegetarian burgers, "neat" balls for pastas and pizza, or crumbles for tacos, chili and Sloppy Joe sandwich fillings. Now, because they include vegan neat egg in the mix, all you have to do is just add water. Atlantic Natural Foods knows that con- sumers today are cutting back on meat for a lot of different reasons – from dietary and health considerations to personal philosophy

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