Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2018 n GOURMET NEWS 1 2 2 selection of chocolate on store shelves," says Roberta Cappel, President at DOR- VAL. "At DORVAL, we strive to add supe- rior quality to the market with our premium chocolate products that use natural and GMO-free ingredients. As the consumer's chocolate preferences evolve, we need to continually provide exceptional confec- tions and innovative flavors to satisfy their demands." Each 2.64-ounce box of Sticks has stun- ning and upscale graphics that showcase the items within. All items in DORVAL PRE- MIUM COLLECTION are made with high quality ingredients which highlight the mar- velous taste of each of the flavor profiles and will be noticed with every bite. The addition of DORVAL PREMIUM COLLECTION to the already diverse port- folio of DORVAL has proven to be a unique extension of its quality brands. About DORVAL Since 1966, the DORVAL name has been synonymous with quality confections. For over 50 years, DORVAL has been an im- porter of an extensive range of high quality confectionery products from major manufac- turers around the world. DORVAL has grown into a significant presence in the con- fectionery and specialty distribution arena. Look for more high quality items from DOR- VAL PREMIUM COLLECTION coming soon. For more information, visit booth #1370, call 800.367.8252, email info@dorvaltrading .com or go to www.dorvaltrading.com. DORVAL (Cont'd. from p. 1) handmade quality. The new design features hand-drawn art and bright colors. The new small format retail wedges with beautiful la- bels help cheese-lovers connect with Beehive Cheese in the retail setting, and aid cheese- mongers in telling Beehive's unique story. Ultimately, this new look communicates Bee- hive's sense of "place." Beehive Cheese is an authentic, family artisan cheesemaker. It inno- vates and seeks to delight, and this new image is a sign of the great and exciting things to come from these cheesemakers in the Beehive State. About Beehive Cheese Company, LLC Beehive Cheese was established in 2005 by two brothers-in-law, Tim Welsh and Pat Ford. They are a Utah family that shares a passion for the artisan way of life and pro- duce handcrafted cheeses to share with neighbors and cheese-lovers all over the world. Their cheeses are made from the highest quality, local milk from Wade's Dairy in Ogden, Utah. For more information, email pat@bee hivecheese.com, go to www.beehivecheese.com, call 801.476.0900 or visit booth #4804. Beehive Cheese (Cont'd. from p. 1) of the Filipino fruit flavors to the U.S. mar- ket. Today, it embraces tropical fruits from all over the world. Working with common fruits like mangoes to the exotic soursop and calamansi lime, it carefully crafts each product line to be delicious and a celebra- tion of simple and clean ingredients. Today, products include tropical fruit juices, frozen fruit bars, dried fruits, snacks and puddings. For more information, visit booth #338, call 888.323.7888, email info@suntropics.net or sales@suntropics.net or go to www.sun tropics.net. SunTropics (Cont'd. from p. 4) Silano catalog. Visits are made to Italy yearly to ensure that the quality of the product con- tinues to meet Silano's standards. Cheeses include several varieties of cow, sheep and goat milk. Most of those offered represent authentic northern Italian culinary excellence, although as the product range is expanded, more cheeses from other areas of Italy will enter the product line. Silano cured meats include Parma, San Daniele and Italian Prosciutto using Italian pork legs which are cured exclusively with salt. Silano also includes an exciting line of seafood items produced in Italy. Many prod- ucts are harvested from the Adriatic Sea in the upper region of Abruzzo. The freshest an- chovies are fished from the Mediterranean Sea and marinated to perfection. Other seafood items include seafood salads, an- chovy fillets, shrimp, cuttlefish, octopus pieces, baby octopus, baby squid, sardines, mussels, squid and mackerel. The Silano brand is pleased to offer its customers the finest selection of Italian prod- ucts that satisfies the needs of chefs in any kitchen. The Silano brand is destined to be- come a household name for reputable Italian ingredients that are distinguished for high quality and ease of preparation. For more information, visit booth #3032, go to www.savellousa.com, email info@ savellousa.com or call 570.822.9743. Silano (Cont'd. from p. 1) Tellicherry peppercorns available, Mal- abold is classified as Tellicherry Garbled Special Extra Bold (TGSEB), a distinction given to less than 10 percent of the crop. With a rich, woody aroma, robust flavor and biting heat, these gourmet peppercorns are guaranteed to be an everyday favorite. Gourmet salts, flavorful pepper and func- tional, convenient packaging are continuing to grow in popularity with shoppers seeking specialty foods that offer high quality while remaining affordable. The pour spout pouches from SaltWorks offer retailers an opportunity to introduce quality and value to customers without compromising on pack- aging integrity. Specialty stores have a unique opportunity to capitalize on the pop- ularity of all-natural sea salts by offering a format that increases return business. Eye-catching on store shelves or on endcap displays, the pouch design aesthetically stands out on shelves when merchandised independ- ently. When stocked in conjunction with the Artisan shakers, grinders and jars, the pouches provide a cohesive shelf presence. The pour spout pouches are a convenient size for consumers to store in kitchens and pantries. The pour-spout makes it easy to measure out salt while cooking and baking, and to Refill, Reuse, Repeat ® the Artisan shakers, grinders and boutique jars, as well as salt shakers and mills from other manu- facturers. Available vari- eties include the "everyday gourmet" options Ancient Ocean ® Himalayan Pink Salt, Pure Ocean ® Premium Sea Salt, and Pacific Blue ® Kosher Flake Salt, which are ideal for everyday cooking and baking. The line also includes popular smoked salt flavors in- cluding Yakima ® Applewood Smoked Sea Salt, Salish ® Alderwood Smoked Sea Salt and Fumee de Sel ® Chardonnay Oak Smoked Sea Salt and a variety of finishing salts such as coveted Fleur de Sel, Alaea Red Hawaiian-Style Sea Salt, Hiwa Kai Black Hawaiian-Style Sea Salt and Cyprus Flake Mediterranean Sea Salt. The pour spout pouches are available for retailers in case box quantities of six. Explore and purchase the entire collection online at www.seasalt.com/pouches. For more information, call 800.353.7258 or email info@seasalt.com. SaltWorks (Cont'd. from p. 1) Show Chocolate of the Year and continually strives to be an innovative chocolatier. Kopper's was the first kosher certified chocolatier in the U.S. to make chocolate lentils and mint lentils, which it still pro- duces today. It was the first company to com- bine chocolate and coffee with its Mocha Beans and Chocolate Covered Espresso Beans, as well as unique liquid-center cor- dials. Kopper's was also the first to cover gummy bears in chocolate over 30 years ago. After it's physical move last year, Kop- per's has long settled into its new home in Cranford, New Jersey, having been the last remaining large production chocolatier in New York City. Since the move just 20 miles west, Kopper's has tripled its manu- facturing capacity, finalized its SQF level 2 certification and has created 22 new prod- ucts, 19 of which are certified organic, mak- ing Kopper's the largest manufacturer of organic panned chocolates in the United States. Kopper's has achieved all of this while still keeping the same manufacturing process, ingredients and people, as it is the company's promise to make sure Kopper's remains true to its rich history of producing only the best products. The most impactful change is that Kop- per's will now be distributed nationally through its owned and operated distribution centers, providing one-day delivery to over 50 percent of the U.S. population and two- to-three day delivery to nearly everyone. Kopper's has also announced a new freight program that promises delivered pricing with a $250 minimum purchase. "We've spent the last year really listening to our customers and it was important for us to be able to deliver the kind of service and prod- ucts that they've been asking for," says Mike Davis, Vice President of Sales for Kopper's Chocolate. In early 2018, Kopper's will welcome a complete shift to hormone-free chocolate, in- troduce all new packaging and distribute all of its items next day to 80 percent of the U.S. population. For more information, visit booth #3305. Kopper's (Cont'd. from p. 1) Keeping the brand fresh and engaging for the millennial home cooks, the Art Director has added micro recipe videos to the site which teach viewers how to recreate all of the simple and delicious ideas the Corporate Chef prepares in the Tuscan kitchen. These new videos on both Facebook and YouTube have attracted new customers of all ages. The Facebook page alone has grown to 35,000 followers and continues to climb every day. The company attributes this suc- cess to posting an exciting new idea, recipe or video each day so viewers can get inspi- ration throughout the year. Every jar of product also includes a full color recipe booklet that changes seasonally, featuring healthy ideas for consumers to pre- pare at home. These recipe booklets also an- nounce the Annual National Recipe Contest where fans can send in their personal cre- ations featuring one or more of the com- pany's products, with the opportunity to win one of its fabulous prizes. The contest runs year round and concludes July 1 when the Corporate Chef helps narrow down the fi- nalists and starts preparing the dishes. Next, staff and family are involved in tasting and choosing the winners. It's a fun and exciting way to engage with loyal customers. During the past few years, thousands of bloggers across the U.S. have reached out who have used the company's products in their home kitchens and posted reviews and videos from their own websites. Today, these are some of the most influential indi- viduals who play an important role in cre- ating brand awareness and help form the choices of their followers. Food bloggers are emerging as key influencers in deter- mining consumer choices on brands, home cooking and restaurants, away from "tradi- tional" direct advertising. At Mooney Farms, the strong commit- ment to quality and consumer satisfaction is core to who the company is and how it does business. It has an impeccable reputa- tion in the industry and over the years it has gained this respect by consistently offering customers premium products produced at its kosher certified, state of the art facility. For more information, visit booth #4520, call 530.899.2661, email mooneyfarm@aol.com or go to www.bellasunluci.com. Bella Sun Luci (Cont'd. from p. 1)

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