Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2017 n GOURMET NEWS 3 4 Fabrique Délices Refreshes Branding, Visual Identity Fabrique Délices just redesigned its website; the new design gives a fresh look that better reflects the high quality of the company's products. "We wanted to create a style that accurately reflects the artisanal side of our products with a twist of modernity," said Sébastien Espinasse, Vice President of Sales and Marketing. The company is currently redesigning its entire line of products: pâtés, rillettes and mousses, truffle butters, dry and cured meat, specialty meats and all-natural sausages. The new modern design features a bright color palette that catches the eye. Each label is printed with vivid colors and with the product name written on a chalkboard. This emphasizes the authentic and traditional as- pect of the products. This combination creates just the right style for Fabrique Délices charcuterie. With this new change, the products immediately stand out on grocery store shelves. Charcuterie products have, undoubtedly, trended over the last few years – however, pâtés, rillettes and mousses are still unfamil- iar to the American diet. In order to demon- strate how to enjoy these specialties, Fabrique Délices sleeves provide easy-to-un- derstand instructions: within the sleeve, drawings detail how to build a charcuterie board, how to unmold pâtés, how to store the products and more. "We want to be sure to provide the tasti- est experience for our cus- tomers," said Sebastien. The new look has now shipped to retailers nationwide and has received great feedback from customers. Traditional and Artisanal Charcuterie since 1985 Fabrique Délices is based in Hayward, Cali- fornia, and has been preparing time-honored classics along with innovative products for more than 30 years. With dedicated attention to consistent quality, Fabrique Délices has created an of- fering of more than 100 traditional French delicacies, including all-natural pâtés and mousses, duck breast, duck rillettes, boudins, sausages, truffle butters, cornichons and many more. Fabrique Délices charcuterie is made in the USA with authentic French recipes using simple and high- quality ingredients to provide the best products. Products are avail- able nationwide in local specialty food stores such as Wholefoods Market, Mollie Stone's, An- dronico's Market, Draeger's Market, Lu- nardi's Market, Mill Valley Market, Woodland Market, Schaub's Meat, Sunshine Foods, Bev' Mo Walnut Creek, Gourmet Corner, Gourmet & More, Dean & Deluca, as well as local Bay Area Farmer's Markets in Palo Alto, San Mateo, Sunnyvale, Moun- tain View and Campbell. Visit Fabrique Délices at booth #1666. For more information, go to www.fabriquedelices.com, email info@fabriquedelices.com or call 510.441.9500. Ricchiuti Family Farms Continues to Produce Fresh, Premium, Organic Products For more than 100 years, the Ricchiuti fam- ily has diligently worked the land with a goal of bringing premium, fresh, California- grown products to its loyal customers. Fol- lowing in the footsteps of patriarchs Vincenzo and son, Pat Ricchiuti, are Patrick and Vincent Ricchiuti, representing the third and fourth generation, with an aim to carry on the family legacy of being a diversified California agricultural business. The Ricchiuti family has long been known worldwide for its almonds and more re- cently, for its organic almonds under the P- R Farms, Inc. label. P-R Farms, Inc. is a grower, huller, packer and shipper in addi- tion to being qualified in all export regula- tions, which has earned it an excellent international reputation. As a member of the Almond Board of California, P-R Farms, Inc. abides by prescribed grower practices that are sustainable, economical and environ- mentally friendly. With a strong commitment to stay abreast of technological advance- ments, the family continually reevaluates and upgrades equipment and production methodologies to ensure exceptional prod- ucts, efficiency and food safety. In a quest to continue diversification while responding to consumer demands, the Ric- chiuti family took on a new venture in 2008, drawing upon old world expertise and four generations of farming in the heart of Cali- fornia's San Joaquin Valley to craft 100 per- cent estate-grown organic extra virgin olive oil. The Ricchiuti's ENZO Olive Oil Com- pany remains steadfast in its pursuit to up- hold the family's 100-year tradition of excellence by planting each and every tree, harvesting the crop, milling the fruit and bottling the oil under the di- rection and supervision of Patrick and Vincent Ricchiuti. This meticulous, hands-on approach is what Patrick and Vin- cent believe it takes to produce the finest oil. Most recently, the Ricchiuti family took another step to expand its product line by in- troducing the perfect complement to ENZO organic extra virgin olive oil with the addi- tion of ENZO organic balsamic vinegar. This prized Italian classic from Modena, Italy is fashioned in the Old World style where time- honored traditions and techniques yield a rich, complex and flavorful artisanal treas- ure. There are three varieties of handcrafted, barrel-aged vinegars: Traditional, Apple and Fig. As a proud member of the California Olive Oil Council, ENZO Olive Oil Com- pany adheres to the most stringent standards in the world and shares in the organization's mission of promoting fresh, certified extra virgin olive oil. ENZO Olive Oil is also sanctioned or- ganic by the United States Department of Agriculture, certified organic by California Certified Organic Farmers, kosher certified by Kosher Super- vision of America, as well as Non-GMO Project Verified. With its nationally and internationally ac- claimed, award-winning line of varietals and infused ENZO organic extra virgin olive oil, ENZO organic balsamic vinegar and pre- mium P-R Farms, Inc. California almonds, one could easily agree that Founders Vin- cenzo and Pat Ricchiuti would be most pleased to see the direction and progress that Ricchiuti Family Farms has realized since its inception back in 1914. For more information, visit www.prfarms.com or www.enzooliveoil.com, email info@prfarms.com or info@enzo oliveoil.com or call 559.299.7278. Droga Chocolates Money on Honey Grab and Go 4-Pack Droga Chocolates, maker of Money on Honey, the first line of wildflower honey caramels, features a POS 4-pack of its sofi award-winning caramels for on-the-go snacking. Money on Honey, the brainchild of Founder and President Michelle Crochet, who began making these caramels with honey sourced from her local farmers market in 2010, has quickly grown into a nationally recognized brand with distribution globally. The confections, which are sweetened only by pure honey and Certified Fair Trade cane sugar and blended with real cream and but- ter, are finished with Certified Fair Trade Guittard dark chocolate and a sprinkling of fine French sea salt, creating a premium, del- icate and more wholesome alternative to other caramels in the market. "We are delighted to feature this small grab-and-go size of Money on Honey in our best selling Dark Chocolate French Sea Salt flavor," says Crochet. "We have been overwhelmed by the response to our products since we rolled out our re- vamped and complete line of Money on Honey Caramels in casual pouch bags for every- day snacking. With this new POS 4-pack, we are so excited to be giving more consumers access to our confections by offering them in this conven- ient size and accessible price point." Additionally, a portion of all sales will be donated to Project Apis M., a non-profit organization whose mission is to fund and direct re- search to enhance the health and vitality of honeybee colonies and improve crop production. The Money on Honey 4-pack is now available at Starbucks nationwide. The snack pouch bags have gained distribu- tion with major retailers Wegmans, Whole Foods, Walgreens and Wakefern. Visit Droga Chocolates at booth #5737. For more information about Money on Honey, contact Rosie Mattio/Rosie Mattio Public Relations at 917.583.6349 and rosie@rosiemattiopr.com. An Exciting Year Ahead for Great River Organic Milling Great River Organic Milling (GROM) is nestled in the beautiful bluffs and valleys of west central Wisconsin, a stone's throw from the Great Mississippi River, and has been milling organic grains on its granite stones for almost half a century. Ancient grains have always been a part of the busi- ness, but this year you'll see much more from GROM. Its knowledge of teff has for many years made it the 'go to' company for this special grain, and it continues to develop this highly nutritious and versatile grain with products like its Teff Flakes and T-Crisps™ 'Teff Crisps.' These new products are re- ceiving fantastic reviews from cereal manufacturers, nutrition bar compa- nies and anyone looking to introduce an ingredient that will boost the nu- tritional content of their blends/prod- ucts. In addition to its bread flours, bread blends, pancake mixes and hot cereals, it has Einkorn flour launching this year. Respected as the most ancient wheat in the world, it's being recognized again for it's tremendous amount of protein, without the gluten proteins found in modern commercial wheat. For the con- sumers who want real goodness and health, and especially those who can tolerate spelt but not modern wheat, Einkorn will be a fresh answer to add to their diet. GROM has always been keen to help the industry and its customers find what they want and need, and has over the years helped solidify supply chains for many brands you have in your pantry today.

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