Oser Communications Group

Gourmet News January 2018

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GOURMET NEWS JANUARY 2018 www.gourmetnews.com NEWS & NOTES 9 Fancy Food Show Continued from PAGE 1 manufacturing plants, we're able to pull from all of them and have a unique col- lection of items that we can show with different taste profiles," said Jackie Gemenden, Bridor's Marketing Manager for the U.S. "Each line has different ca- pabilities, so if we're not able to make something here, we have so many other lines to choose from, so our customers always get what they need, when they need it." Bridor will also feature items from the company's clean label program, which includes more than 165 products for the American market that are free from the company's "no-no" list of more than 150 ingredients such as artificial sweeteners, preservatives, bleached flour and hydro- genated fats. "We have also made a cage- free egg commitment to have everything moved over to cage-free eggs by 2020," Gemenden said. The product range on display will in- clude Savory Bistros in Spinach and Feta and Leek and Parmesan flavors as well as Miniature Danish Pastries designed to meet demand created by the snacking trend. There will be croissants from France, made with Échiré butter, a very high-quality butter, and, "Macarons. Of course," Gemenden said. She added that although the rumored butter shortage in France is real, Bridor isn't running low on the butter it needs for its bakeries. For its American and Canadian cus- tomers, Bridor offers the advantage that its plants on this side of the pond are working with authentic French recipes but aren't dependent on the supply of French butter. "Either way, people can still get their croissants," she said. "We're not anticipating any problems." Bridor will also be featuring a product called a Bun-N-Roll, which is a cross be- tween a croissant and a sandwich bun. It's got the flaky, buttery texture that you'd expect of a croissant, but it's round. "This product is perfect for really being able to understand that this is for a sandwich," Gemenden said. "This makes sense for me." Beehive Cheese is launching Red Butte Hatch Chile Cheese this year at the Fancy Food Show. It is a collaborative fund-raising effort with Harmon's Gro- cery and the Red Butte Garden, located at the University of Utah in Salt Lake City, Utah. The proceeds will help fund the multi-faceted Garden organization and the many events and opportunities it provides for students, tourists and the local community. Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah. It is one of only a handful of artisan cheesemakers in Utah. Company co-Founder Ford says their goal at the Winter Fancy Food Show is to make sure that those who are unfamiliar with the artisan cheese com- pany become aware and excited about the quality and availability of Beehive Cheese. Ford is most proud of the cream- ery's initial impact on the cheese scene. "We quickly established ourselves as the pioneers in rubbed rind cheeses, and many companies have since followed our lead," he said. Primzie Snacks is launching two new flavors to extend its line of flatbread crisps and will also be showing up its new snack packaging at this year's Win- ter Fancy Food Show. "The growing popularity of flatbreads has them appearing in most casual and many white table cloth restaurants creat- ing an immediate and consistent con- sumer visibility and awareness," said Primizie Snacks CEO Shawn Sweeney. "Since our launch, we've been a flatbread company first and foremost and now, we've refreshed our packaging to more clearly convey that to our consumers." In addition to developing a stronger visual representation of Primizie Flat- bread Crisps, the company has added two brand new flavors to its taste-packed line of flatbread crisps: Rustic Beet, which incorporates sprouted grains along with red beets, and Green Harvest Flatbread Crisps, which combine ancient grains with green vegetables. Each bag of chef-crafted Primizie Flat- bread Crisps uses minimal all-natural in- gredients, are trans-fat and cholesterol free, and have no preservatives. Most are certified gluten-free as well as being rec- ognized as non-GMO. The company ex- pects to launch additional flavors for the line during 2018. Fusion Gourmet will be introducing Dolcetto Tuscan Crisps. Crafted in Italy's Puglia region by family artisans with extra virgin olive oil and Italian herbs, oven-baked Tuscan Crisps are premium crackers to accompany cheeses and hors d'oeuvres. Tuscan Crisps have no preser- vatives, artificial colors, or flavors and are available in four flavors: Olive Oil & Sea Salt, Italian Cheese Blend, Rosemary & Olive Oil and Chia Seed & Sea Salt. The 5.3-ounce package retails for $4.99. Sheila G's is introducing several new products this winter at the Fancy Food Show including a new flavor of Brownie Brittle, Chocolate Almond, which offers rich, chocolate Brownie Brittle studded with chocolate chips and toasted al- monds, and Thindulgent Sandwich Cookies, which are crispy gourmet cook- ies filled with creamy fudge. These new cookies are available in two flavors: Toasted Coconut and Caramel. The Chocolate Almond Brownie Brittle is offered in a 5-ounce package that re- tails for $3.99 to $4.99. A 6.5-ounce box of the Thindulgent Sandwich Cookies contains 15 cookies and retails for $4.99 to $5.99. GN The Olive Oil Commission of California re- leased this week a report indicating the mandatory government sampling program which began in 2014 is resulting in im- provements to the quality of California olive oil and more accurate labeling by Cal- ifornia olive producers. Analysis conducted by the UC Davis Olive Center to examine California olive oil test results concludes that in the three years since the Olive Oil Commission of Califor- nia (OOCC) was formed, the vast majority of olive oil produced in California is now verified as extra virgin. The report also doc- uments that most California olive oils are accurately labeled by producers, and inde- pendent laboratory analyses show that Cal- ifornia olive oils produced by OOCC mem- bers are easily meeting mandatory quality standards established by the California De- partment of Food and Agriculture. One of the most important objectives of the OOCC program is to verify that handlers are correctly labeling their olive oil accord- ing to grade. Recent media reports on olive oil fraud have resulted in confusion among consumers regarding how to select and buy good quality olive oil. The OOCC represents the growing California olive oil industry's commitment to improving the consumer olive oil buying experience. Under the OOCC program, California Department of Food and Agriculture offi- cials collect samples of olive oil from OOCC member producers. These samples are sent to independent accredited labora- tories for chemical and sensory analysis. OOCC members are also required to collect samples of their olive lots and send them to accredited labs of their choosing. The UC Davis Olive Center compares test results from the OOCC independent lab with those collected and tested by handlers. Ac- cording to the new report, OOCC members have made continuous improvements in test- ing and grading their olive oils so it is consis- tent with the OOCC's independent lab test results. In 2016/17, the UC Davis Olive Cen- ter analyses found that 100 percent of the olive oil samples collected for the OOCC by government officials were accurately labeled and consistent with handlers' own test results. The OOCC's government testing program is mandatory for California producers of 5,000 gallons or more of olive oil per year. The program is also open to smaller produc- ers on a voluntary basis. The OOCC mem- bership currently represents companies who produce 90 percent of California's olive oil volume. The OOCC also works with the California Department of Food and Agricul- ture to set standards for California extra vir- gin olive oil, which are the strictest in the nation. GN Olive Oil Commission of California Reports Improvements in California Olive Oil Quality "Native American Food Movement" is a film documentary produced by Partnership With Native Americans (PWNA), a non- profit committed to championing hope for a brighter future for Native Americans in partnership with Front Page Productions, a full-service, high-definition staging pro- duction company, to share the story of a re- turn to healthy, traditional diets in Indian Country. Nearly one in four (23 percent) of Native families experience low food security. Often, remote reservations have few super- markets or access to fresh fruits, vegetables and whole foods. Lack of access to these foods fuels for Native Americans the high- est diabetes rate in the U.S. The film, broadcast on public television and hosted by actor James Earl Jones, ex- plores a return to healthy, ancestral diets to combat food insecurity and health issues. Native Chef Lois Ellen Frank, PhD; Daniel Vega, Director of the Pascua Yaqui Tribe Department of Language and Culture; and Rafael Tapia, Jr., PWNA Vice President of Programs, discuss the Native American food movement and their work to address food insecurity. "Healthy food choices are in abundance for most Americans, but that's not always the case for our Native American citizens," said Tapia, Jr. "This documentary captures the reality of food deserts and how tradi- tional knowledge and local ingredients can reduce the shortage of healthy foods and dietary deficiencies, for sustained health and wellness." PWNA addresses food insecurity through healthy food access, nutrition training, garden support and garden train- ing. Partnering with the Pascua Yaqui tribe in Tucson, Arizona, the Huyapo Bwaa'ame ancestral garden project was created two years ago to engage the Pas- cua Yaqui community and reinforce the importance of incorporating tribal knowl- edge and culture into answers to healthier living. The documentary also features Frank, a Native food historian and chef who has spent her career chronicling food and habits of Southwest tribes. She delivers nu- trition training, focusing on indigenous food options. "Native American Food Movement" is airing on PBS stations nationwide. GN Native American Return to Ancestral Foods

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