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GOURMET NEWS JANUARY 2018 www.gourmetnews.com SUPPLIER NEWS 1 2 Argentina Continued from PAGE 1 it's used in sushi preparations, and in Ar- gentina, where it's often used in ceviche or grilled quickly for a simple gourmet meal, said Cesar Lago, President of Camanchaca, Inc. "The beauty of these shrimp is that they cook easily and quickly," he said. "They have a sweet aroma and a beautiful, natural red color, so whether you throw them on the grill or sauté them, you're guaranteed to have a delicious gourmet meal in minutes." The Wild Argentine Red Shrimp are being fished and packaged through a joint venture between Camanchaca and Krusta- group. The shrimp are caught in Ar- gentina's national waters off the provinces of Santa Cruz and Chubut, where fishing is closely controlled by INIDEP, the Argentin- ian authority that governs fishing under the umbrella of the Argentine Ministry of Agri- cultural Industries. The INIDEP authority's regulation of the fishery is guided by scien- tists who are solely concerned with the sus- tainability of the fishery, said Pablo Mugica, General Manager of Krustagroup. "What the INIDEP says, goes, and our fishery is commit- ted 100 percent to the sustainable practices that they mandate," he said. "This has allowed us to grow sustainably and maintain a healthy fishery." He noted that the Wild Argentine Red Shrimp are also free of any taint from the slav- ery practices that are occasionally identified with imports from other regions of the world. "We have never had any labor issues in our fishery," said Mugica. We are regu- lated by the Ministry of Labor, well managed, and committed to fol- lowing the rules to en- sure the safety of our workforce and the qual- ity of our product." The shrimp itself is naturally red – a char- acteristic of the species that remains even after the shrimp is cooked. These flavorful shrimp have the tender texture and succulent fla- vor of lobster rather than the firmer tex- ture of shrimp varieties fished from tropical waters, Mugica said. "It's the num- ber one-selling shrimp in countries like Spain and Italy, so Mediterranean dishes are ideal for this. The shrimp are large: 15 pieces per pound up to 30 to 40 pieces per pound at a maximum," he said. "These shrimp are perfect for Mediterranean dishes. They are wild shrimp, very differ- ent from those found in the US. The cold water gives the meat a different texture and a lot of flavor, especially when compared to the warm-water shrimp generally sold in the States." Camanchaca's pro- cessing facilities are safety- certified under the guidance of the U.S. Food and Drug Administration, and the salmon and mussels are inde- pendently third-party certi- fied by Best Aquaculture Practices (BAP). The Lan- gostino Lobster Tails are Ma- rine Stewardship Council (MSC) certified. Pier 33 Gourmet retail market availabil- ity includes the Northeast, Midwest, Mid- Atlantic, Southeast and West. Products are currently available in major retailers across the country including Publix, Winn Dixie, ShopRite, Harris Teeter, Price Chopper and Giant Eagle, among others. The Pier 33 Gourmet Wild Argentine Red Shrimp is available year-round. For more informa- tion, visit www.pier33gourmet.com. GN Land O'Lakes, Inc. Names Beth Ford Head of Land O'Lakes Businesses Land O'Lakes, Inc. has promoted Beth Ford and Brad Oelmann. Ford will head all Land O'Lakes Businesses, and Brad Oel- mann will head all Land O'Lakes Services. "As Land O'Lakes continues to deliver year-over-year record earnings, we are so- lidifying our management strategy for the future," said Chris Policinski, President and CEO, Land O'Lakes, Inc. Ford has been promoted to Chief Oper- ating Officer, Land O'Lakes Businesses. Her role will expand to include overall respon- sibility for the WinField United business. In addition, she will continue responsibility for profitability of both the Purina® Ani- mal Nutrition and the Land O'Lakes Dairy Foods businesses and retain her previous responsibilities for system-wide Supply Chain, Operations and IT. With the evolv- ing omnichannel expectation of consumers and customers, Ford will also lead devel- opment of Land O'Lakes' e-commerce plat- form. This portfolio enables Ford to make integrated decisions for the company and to respond to market opportunities and challenges with agility. Since being named the head of the food and feed businesses, Ford has guided suc- cessful strategic and financial years. In Feed, she has led record performance both years, leveraged innovation through re- search and development and amplified the strength of the Purina brand. In Dairy Foods, she has led record growth in Food- service, and was key in identifying the op- portunity and leading the Vermont Creamery acquisition. Ford joined Land O'Lakes in 2011 from International Flavors and Fragrances (IFF). At IFF, she was responsible for op- timizing the company's global manufac- turing infrastructure, including consolida- tion of multiple international facilities, as well as the construction of new manufac- turing facilities in India, China and Singa- pore. Prior to IFF, she held a progression of supply chain and operations manage- ment roles with Mobil Corporation, Pep- siCo and Pepsi Bottling Company, Hachette Book Group and Scholastic, Inc. She earned an MBA from Columbia Uni- versity Business School and a BBA from Iowa State University. Oelmann has been promoted to Chief Operating Officer, Land O'Lakes Services. Oelmann was named Executive Vice Presi- dent, Member Relations, Business Develop- ment Services in spring, 2017. His new role will bring together all services Land O'Lakes offers to its co-op members. In ad- dition to his current responsibilities for Member Services and Business Develop- ment Services, Oelmann will add overall re- sponsibility for Land O'Lakes SUSTAIN, Crop Nutrients, FLM Harvest and Govern- ment Relations. In addition to being CEO of both United Suppliers Inc. at a time of exponential growth and Aligned Ag Distributors, a wholesale crop inputs distribution com- pany, he played key marketing roles for United Suppliers and spent a year with United Agri Products (UAP) as director of products and markets. In addition, he spent 13 years with American Cyanamid in vari- ous sales, marketing, and management roles. He holds a Bachelor of Science degree in Ag Business from Iowa State University and grew up on a farm in north central Iowa. GN Barry Callebaut Unveils Ruby Chocolate First there was milk chocolate and dark chocolate. Then white chocolate came along. Now Barry Callebaut is offering the fourth type in chocolate, ruby, which is made from the ruby cocoa bean. Ruby chocolate has an intense taste and characteristic reddish color. The bean from which it is produced has a specific set of at- tributes, including a fresh berry fruitiness and the capacity to reveal the reddish color in processing, which Barry Callebaut man- aged to unlock through an innovative process that took many years to develop. The beans themselves are grown in many areas of the world. According to quantitative research per- formed by independent international mar- ket and consumer agency Haystack, ruby chocolate meets a consumer need no chocolate ever did before. The invention of ruby chocolate is the work of global re- search and development centers of Barry C a l l e b a u t , based in France and Belgium – part of a global net- work of 28 research and development centers – the Jacobs Uni- versity, and over 175 years of expertise in sourcing and manufac- turing. This fourth type in chocolate offers a to- tally new taste experience, which is not bit- ter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness. No berries, berry flavoring or color is added. Ruby chocolate has been tested and validated through extensive consumer research run by independ- ent global research agencies Haystack and Ipsos in the UK, US, China and Japan. As part of these studies, ruby's consumer appeal and purchase intent have been tested, indicating consumers would buy ruby chocolate at different price points. Peter Boone, Barry Callebaut's Chief In- novation and Quality Officer, said: "Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. Consumer research in very differ- ent markets confirms that ruby chocolate not only satisfies a new consumer need found among Millennials, hedonistic indul- gence, but also high purchase intent at dif- ferent price points. We're looking forward to working with our partners on introduc- ing this innovative breakthrough to the market and making the new ruby chocolate category available to chocolate manufactur- ers and consumers around the world as the fourth reference next to dark, milk and white chocolate." GN

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