Issue link: http://osercommunicationsgroup.uberflip.com/i/840160
Food Magic Daily 1 5 Tuesday, June 27, 2017 CONTINUING TO MAKE CANNOLI AN EVERYDAY SNACKING EXPERIENCE Last year, Golden Cannoli released a new grocery line, The Original Cannoli Chips, aimed to disrupt the specialty cookie category and bring more cannoli awareness to consumers. Since then, the three flavors – Powdered Sugar, Cinnamon & Sugar and Cookies & Cream – have gained placement in retailers such as Wegmans and Whole Foods, and continue to gain distribution across the country. The Original Cannoli Chips are sold in 5.1-ounce bags, and the chips contain no artificial ingredients, no trans fats, no preservatives and are nut free. The prod- uct is being sold as a retail snack in supermarkets, delis and in specialty departments coast to coast. Golden Cannoli intends to launch a larger club pack, as well as a smaller convenience pack, in early 2018, as well as seasonal flavors. Golden Cannoli Shells Company, Inc. has been in business since 1970, and has been recognized for impeccable customer service, commitment to quali- ty and on-time deliveries. Now, second- g e n e r a t i o n f a m i l y owned, the legacy con- tinues while breaking into this new cate- gory. For more information, email info@ goldencannoli .com, call 617.868.2826 or visit www.originalcannolichips.com and www.goldencannoli.com. A HISTORY OF FAMILY TRADITION Cusano Bakery's pride in delivering quality bread to its customers has been a tradition in the family for over 100 years. In the early 1900s, the family's great, great grandparents came from Sicily, bringing their European baking recipes and traditions to New York City. Michael and Rosalie baked bread daily and their sons delivered the loaves by horse and wagon. After baking in New York for over a half century, the family brought their tra- ditions to Florida. Since 1966, Cusano's Bakery has carried the same pride in delivering quality bread, daily, to its cus- tomers. The sounds of clanking horse- shoes on cobblestone streets may be gone, but the Greco family tradition of baking fresh, artisan breads lives on after five generations. With the construction of a new 275,000 square-foot bakery plant in Florida, com- pleted and open for business, the family tradition lives on. The state-of-the-art manufacturing facility will produce all natural artisan breads and rolls, boules, ciabatta breads, baguettes, breakfast breads, holi- day breads, French breads, Italian breads, whole wheat, whole grain and multigrain breads, assorted dinner rolls, hamburger rolls, hot dog rolls, hoagie and sub rolls, Kaiser rolls, Pullman breads sliced 3/8, or 5/8 sliced for Texas Toast and 2-pound free form artisan breads in multiple flavor profiles. Learn more at www.cusanos.com. HERITAGE HEALTH FOOD: REINVENTING PLANT-BASED MEATS In the spring of 2016, Heritage Health Food, an upstart vegetarian health food company led by Chief Executive Officer Don Otis, acquired both the Worthington (formerly Kellogg) frozen and Cedar Lake vegetarian brands. The acquisition of these two historic brands, combined with momentous breakthroughs and acquisitions in R&D, has set up the Heritage Health Food company to emerge as a premier innovator in vegan and vegetarian plant-based meat alterna- tives. Existing Worthington items include the 2-pound Dinner Roast (a year-round product particularly popular at Thanksgiving/holidays for generations), its Chicken, Smoked Turkey, Wham and Corned Beef slices (8 ounces) and rolls (4 pounds), and its Prosage and Chic- ketts, rolls (1 pound). The Heritage Health Food brand of products includes 10 new, all natural and vegan meat alternatives. This includes four frozen items: Sizzle Burger, Vegebob, Corn Nuggets and Garden Grain Burger. Additionally, six savory canned veggie meats: Vegeburger, Vege- Steak, Vege-Scallops, Dinner Cutlets, Chik'n Bites and Mini Links. This is in addition to existing favorites: frozen Jumbo Hot Dog, Veggie Hot Dog, Jumbo Corn Dog, Corn Dog, Breakfast Sausage, Sausage Crumblers, Chick'n Tender and VegeFish Fillet. Kim's Simple Meals is changing the way people think of quick, healthy food. It's Shelf Stable, Just Add Water line is getting on-shelf nationwide featuring simple, clean and healthy ingredients (USDA Organic, non-GMO, gluten free, vegan, kosher, peanut/nut-free) for even the most selective consumer. Kim's Simple Meals are ready to be prepared straight out of the box or customized to create your own gourmet adventure. For more information, go to www .heritagehealthfood.com or call 888.237.0807. MELI'S MONSTER COOKIES FIND A SWEET SPOT IN GLUTEN FREE Gluten-free living is here to stay, and gluten-free products have risen to the occasion. From restaurant items to retail products, gluten-free foods have come a long way, with better texture and deli- cious flavor, helping to pave the way for long-term success of the segment. Some categories fare better than others when it comes to consumer satisfaction. One place that has had a hard time cracking the code on gluten-free is bakery, which has lagged behind in finding success with consumers. Gluten-free cakes and cook- ies with gluten-free substitutes used for common ingredients often fall short on texture and taste. That leaves gluten-free eaters yearning for a better cookie that truly tastes like a treat, and families wish- ing they could find a cookie that satisfied the whole family – whether they eat gluten-free or not. What happens when someone real- izes the absolutely delicious cookie his or her family has enjoyed for more than a generation just happens to be naturally gluten-free? For two women – who by- the-way have been friends since the sec- ond grade – the answer was easy: share them with the world! Meli's Monster Cookies was found- ed by Melissa Blue and Melissa Mehall, two moms with an entrepreneurial spirit who recognized a need for a better-tast- ing gluten-free cookie in the market. Inspired to start Meli's Monster Cookies when her niece was diagnosed with a gluten intolerance, Melissa Blue realized the importance of having something to enjoy with a group of family or friends without having to worry about feeling left out because they were eating gluten- free. Then she realized the favorite cook- ie recipe her family had grown up loving was naturally gluten-free. With that same family recipe, and a busi- ness partner in Melissa Mehall, Meli's Monster Cookies began out of a kitchen in Austin, Texas. Today they can be found in hundreds of retail loca- tions around the country. Unlike traditional cookies that list flour and sugar as the first two ingredi- ents, Meli's Monster Cookies begin with certified gluten-free oats and nut butter. That makes them unlike other gluten-free cookies on the market, and also a better- for-you cookie that everyone can feel better about serving and eating. They are moist, chewy and delicious. Perhaps most importantly, they taste so good they are enjoyed by everyone, whether they are eating gluten-free or not! Meli's Monster Cookies come in three delicious, fresh-baked flavors. Original, the family recipe that started it all, is made with crunchy peanut butter, chocolate chips, plain and peanut butter M&Ms. Chocolot features crunchy peanut butter, chocolate chips, chocolate chunks and white chocolate chips. Meli's newest flavor, Cashewlicious, is made with crunchy cashew butter, dark chocolate chips, fine macaroon-style coconut and dried cher- ries. All Meli's Monster Cookies are made with real, wholesome ingredients and do not contain hydrogenated oils, trans-fats, artificial flavors or preserva- tives of any kind. It may be the delicious combination of oats and nut butter that give these cookies a luxurious texture and rich fla- vor. Or perhaps what makes Meli's Monster Cookies so great is that they began as a delicious cookie recipe, not as a gluten-free cookie replacement. Whatever the reason, Meli's Monster Cookies prove that gluten-free cookies and better-for-you cookies can taste absolutely amazing! For more information, go to www.melis monstercookies.com. CALI'FLOUR FOODS INTRODUCES VEGAN CAULIFLOWER PIZZA CRUST Cali'flour Foods is now offering a plant- based, vegan cauliflower pizza crust. The new crusts are fresh, straight from farm ingredients, and are fully-baked. Far more than just pizza, the crusts have been used for sandwiches, quiche, taco shells, and more. The company's product is growing in popularity and recently won the Clean Choice Award in "Top 5 Coolest New Finds of 2017." Cali'flour Foods offers three different kinds of crusts. The first is the Original Italian Cauliflower Pizza Crust, which is made of a proprietary blend of cauliflower, cheese, eggs, and spices. The second is the Sweet Red Pepper Cauliflower Pizza Crust. Both are gluten free with six vegetable car- bohydrates and only 180 calories for the entire crust. The company's newest option is the Plant-Based Italian Cauliflower Pizza Crust, which is 100 percent plant-based and contains no eggs or dairy. The cauliflower pizza crusts are available at local retailers in California and on the company's website with nationwide shipping.