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WORLD OF BAKING GOURMET NEWS n OCTOBER 2016 n www.gourmetnews.com W B 7 Bone Suckin' Sauce from Ford's Gourmet Foods Bone Suckin' Cajun Seasoning from Bone Suckin' ® Sauce is the perfect blend of spices and herbs along with the right amount of heat. It makes your food taste great, and gets friends talking and coming back for more. Use generously and your Cajun food will be "Bone Suckin' Good!" Bone Suckin' Steak Sauce is also in the spotlight. The light, smoky flavor, combined with bits of onions, garlic and the perfect blend of spices, will quickly make Bone Suckin' Steak Sauce Chophouse Style your favorite sauce. A good steak doesn't need a lot to be great, just the right sauce. It's great for steaks, burgers, meatloaf, fries, chicken and more. Don't miss the 15 second video showing how to grill Bone Suckin' ribeyes in just four short steps. Created in true Western North Carolina style, Bone Suckin' Sauce is a tomato based sauce made with honey, molasses, apple cider vinegar, mustard, onions, garlic, natural spices and a little bit of horseradish. It's the serious barbecue, grilling and marinating sauce for land and sea. "We're Talkin' Serious." Bone Suckin' Sauce is the only barbecue sauce rated No. 1 by Newsweek, A+ by Health Magazine, Food & Wine and many others. All of the Bone Suckin' products are gluten-free, all natural, have no HFCS, canola oil, added MSG, preservatives or artifi- cial flavors and are non-GMO. Bone Suckin' Sauce is distributed by Ford's Gourmet Foods – a fourth genera- tion, Raleigh, North Carolina-based family business that creates some of the world's greatest tasting all natural, gluten-free foods, including the internationally acclaimed Bone Suckin' Sauces, Earth Family ® , Fire Dancer ® , Southern Yum ® and Wine Nuts ® . Made in North Carolina for over 20 years, Bone Suckin' Sauce is now sold in over 70 countries around the world. So fire up the grill with your family and friends. The whole neighborhood will be wondering how you got that Bone Suckin' flavor. Check out the Store Locator at www.bonesuckin.com to find it in a store near you. There you will also find more information about its history, brands, products, social media, up- coming events, recipes and more. Ford's Gourmet Foods 919.833.7647 www.bonesuckin.com Ribbon-Cutting for New Peanut Facility at Once Again It was a big day in upstate New York when Lieutenant Governor Kathy Hochul gave the keynote address to the celebrate the ribbon- cutting of the new state-of-the-art peanut fa- cility at Once Again Nut Butter. The new manufacturing facility is exclusively for peanut products, so Once Again gains a sig- nificant capacity increase, while isolating peanuts in a separate building. The original facility will continue to be utilized to process almonds, cashews, sunflower seeds and sesame seeds, as well as honey. "Natural and organic foods continue to gain popularity with new emphasis on health and nutrition," said Once Again Nut Butter President and General Manager Bob Gelser. "Once Again's new peanut facility will cre- ate increased capacity and manufacturing ef- ficiencies to meet this growing consumer demand for nut and seed butter products. The new plant is a culmination of ideas and individual contribution by all 67 of the employee-owners at Once Again. Much thought contributed to creating operational efficiencies, from manage- ment to the people that make product on the line. The original factory, dedi- cated earlier this year to company founders Con- stance Potter and Jeremy Thaler, will continue to be key in producing non- peanut products, as peanut butter is eventu- ally migrated completely to the new facility. "As one of the top food processing facili- ties in the Finger Lakes region and the fastest growing certified organic food company, Once Again Nut Butter's newly expanded fa- cility will allow it to meet its rapidly growing sales," said Empire State Development Pres- ident, Chief Executive Offi- cer and Commissioner Howard Zemsky. "The addi- tion of new, permanent jobs in the small town of Nunda will also foster a significant economic impact felt throughout the county." Once Again is Safe Qual- ity Foods Level 3 certified, and all of its nut and seed butter products are non-GMO ver- ified. The pride and care for quality in what these employee-owners make shows every day. Once Again Nut Butter www.onceagainnutbutter.com Fruit Bliss Expands with Addition of Deliciously Juicy Tomatoes & Goldenberries Fruit Bliss is proud to announce the expansion of its dried fruit line to include deliciously juicy rehydrated tomatoes and goldenberries. "After the success of our dates, figs, plums and apricots, we are thrilled to add tomatoes and goldenberries to our of- ferings," said Susan Leone, Founder and Owner of Fruit Bliss. "Our prod- ucts are great for snacking and using in a wide array of recipes, from smoothies to baked goods, and now in pizza, pasta, sandwiches and salads." Fruit Bliss' tomatoes are grown in Turkey, while the goldenberries come from Peru. These fruits are picked at the height of ripeness and dried, then exported to Turkey, where they undergo a rehydrating process that leaves them juicier and sweeter than traditional dried fruit. Like all of Fruit Bliss' products, the toma- toes and goldenberries are just fruit (yes, tomatoes are a fruit!) and water – no added sugar, preservatives or GMOs. They will be available in four-ounce (tomatoes) and five- ounce pouches (goldenberries) at supermarkets around the country. "Compared with other dried fruits, ours are juicy and natu- rally sweet, with no sulfites or other chemicals," said Leone, a Brooklyn mom who decided to start Fruit Bliss to fill the gap in 100 percent healthy snacks on the supermarket shelves. "Fruit Bliss is liter- ally dried fruit reinvented and a truly healthy snack or addition to many dishes." Fruit Bliss www.fruitbliss.com BRIANNAS Creates Sublime Dressing BRIANNAS Fine Salad Dressing proudly introduces its newest flavor – Creamy Cilantro Lime. It's the per- fect kick to your recipe no matter where you are headed on your culi- nary journey. Fresh, creamy and zesty, it delivers a lively flavor that's equally great as a savory summer salad dressing, beach bar- becue marinade or spirited tropical dip. Splash it on raw or grilled veg- etables, baja shrimp tacos and chilled pasta salad for a vibrant dish that's delicious and definitely BRIANNAS. Jeff Sadler, Sales Director for the company, said, "All of us at BRI- ANNAS are excited for our fans to try our new Creamy Cilantro Lime dressing. Inspired by our love of Tex-Mex and tropical cuisine, this creamy dressing has just the right amount of bright, flavorful lime and refreshing cilantro. The dressing is truly versatile and can be used as a recipe ingredient, sauce, dip, marinade or dressing. I person- ally love to use it as basting sauce for beef or chicken fajitas on the grill, and as an ingredient in home- made cilantro lime rice. We hope you enjoy our new BRIANNAS Creamy Cilantro Lime as much as we do." Creamy Cilantro Lime is gluten- free, kosher, and as with all BRIAN- NAS dressings, it contains no trans-fats or high fructose corn syrup. It is sold in 12-ounce and 64-ounce size containers. In addition, a display shipper that contains 30-12 ounce bottles is available to retailers. BRIANNAS is distributed in all 50 states, the U.K., Canada, South America, Germany, France, the Caribbean and Thailand. BRIANNAS www.briannas.com Why Do We Need to Save the Bees? Honey bees pollinate more than 100 essential food crops, such as fruits, nuts and vegeta- bles. One out of every three bites of food Americans consume comes from a plant vis- ited by bees or other pollinators. Recently, honey bees have been dying by the tens of millions. These deaths are caused by Colony Collapse Disorder (CCD), a phenomenon linked to the drastic rise in the number of dis- appearances of western honey bee colonies in North America. Although there are many theories as to the cause of CCD, there is still no specific cause identified by researchers. CCD has wiped out some 10 million bee- hives over the past six years. The death rate for colonies hit 45 percent annually in recent years, resulting in nearly one-third the num- ber of honey bee colonies in the U.S. as there were in 1947. In 2012, GloryBee, an Oregon-based in- gredient company, launched its Save the Bee social initiative program to directly impact organizations dedicated to saving honey bees and bee health issues. GloryBee Honey, Bee- keeping and HoneyStix brands do- nate one percent of annual retail and select bulk to help fund honey bee health research. As part of its mission to support ongoing education about this im- portant issue, GloryBee supports the Oregon State University Honey Bee Lab's research on bee nutrition and health, and works closely with beekeep- ing associations across the nation to facilitate education about the care of bees. This past April, at its annual Bee Weekend event, Glo- ryBee was able to present a check for over $65,000 to the OSU Honey Bee Lab, which was nearly 50 percent more than last year's contribution. GloryBee hopes to give even more in 2017 and believes that by working to- gether, a cure can be found that will Save the Bee. GloryBee ensures all its honey products are 100 percent pure. While being minimally processed and packed in its Eugene, Oregon facility, these honeys retain their unique flavor, qual- ity and nutritional profile. GloryBee www.glorybee.com

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