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GOURMET NEWS www.gourmetnews.com n JANUARY 2018 n GOURMET NEWS 6 8 New White Coffee Premium Reserve Earns 'Medallion' Moniker Epicureans will delight at White Coffee's latest coffee offering – White Coffee Pre- mium Reserve Medallion coffee line. Medallion is tangible proof of White Cof- fees' continued expertise at researching, se- lecting, importing and roasting the finest coffees from around the world. Medallion is a full body blend, featuring satisfying rich- ness and balanced acidity. The Medallion line features a gorgeous, shiny and crisp, 10-ounce white bag with silver medallion to showcase the high qual- ity product inside. The gourmet varieties cater to two different audiences – grocery and mass market. For grocery, there are eight different coffees including organic and single origin: Organic Rainforest Blend (a dark roast) and Kenya AA, Ethiopian Yir- gacheffe, Sumatra Mandheling, Organic Freakin' Awesome, Sury's Blend, Colom- bian Supremo and Copenhagen – all medium roasts. For mass market, there are four blends for all types of coffee con- sumers: Breakfast Blend, Hazelnut, French Roast and Tip of the Andes. Each of these varieties are also available in a 6-ounce tin with labels in pastel colors, perfect for gifts. White Coffee helped pioneer the gourmet coffee indus- try over 40 years ago, supplying NYC restaurants and hotels from its Long Island City facility with se- lect blends and ori- gins. At this winter's Fancy Food Show, 10,000 samples of the White Coffee Premium Reserve Medallion line will be included in the show issue of Gourmet News as a giveaway. White Coffee Corporation is based in Long Island City, New York and is a third-generation, cer- tified woman-owned business, in operation since 1939. As a core part of its coffee offer- ings, White Coffee is proud of its collabora- tion with prominent li- censed brands. These coffee products are available in retail out- lets throughout the United States and online at www.whitecoffee.com. For more information, call 800.221.0140 or visit booth #3905. Gluten Free, Superfruit Gummy Pandas Debut Two New Flavors Bissinger's Gummy Pandas first burst onto the scene with health-conscious consumers for what they don't have – high fructose corn syrup. Crafted with organic tapioca syrup and genuine fruit extracts, "They have al- ways been a great seller," said Bissinger's President and Chief Executive Officer Tim Fogerty. "When Starbucks started selling two of the flavors several years ago, sales went to a new level and there was a growing demand to expand the line." The October 2017 issue of Food & Wine Magazine re- cently mentioned Gummy Pandas as "the most addicting." Enter the two latest flavors to join the line, Strawberry Mango and Tart Cherry Lime. The first is a 2017 sofi ™ New Product Award Winner. They join the other five flavors in- cluding Blueberry Acai (another sofi Award Winner for Outstanding Confection), Rasp- berry Yumberry, Blackberry Hibiscus, Pome- granate White Tea and Pink Grapefruit with Grapeseed. In addition to superior ingredi- ents, Bissinger's Gummy Pandas have a pure, authentic fresh fruit taste. For inspiration on crafting the latest fla- vors, Chief Chocolatier Dave Owens said he has always wanted to include the universally- loved strawberry and cherry flavors. "We wanted something that appealed to a broad de- mographic, a treat for both adults and chil- dren alike," said Owens. "When you first open the package you notice the smell of fresh strawberries and cherries. They taste like real fruit," he said. In fact, Owens is so particular about crafting Pandas to taste like real fruit, he identifies the variety for the target of the taste. The Tart Cherry Lime flavor matches the Montmorency Cherry variety. In addition to being gluten free, Gummy Pandas are also dairy free and have zero trans fat. They are a popular addition to lunch boxes, parties and on-the-go snack- ing. In addition to Starbucks, Gummy Pandas are available in stores and online at www.bissingers.com. For more information, visit booth #488 or go to www.bissingers.com. New Gourmet Snacking Marshmallows Hammond's Brands, the parent company of Hammond's Candies, Old Dominion Peanut Company and Better Yet Snacks, has broad- ened its offering of handmade snacking marshmallows with its new, clean ingredient marshmallow lineup. Renowned for inven- tive candies that pay tribute to traditional treats, this latest release furthers Hammond's Brands reach into the ever-popular snacking category. Marketed as a better for you snack, with 100 calories or less per serving and GMO- free, organic ingredients, the new marshmal- lows are available in three delightful flavors: Double Chocolate Chip, Toasted Coconut and Vanilla Bean. These snackable marsh- mallows are packaged in 12-per-case, 4- ounce re-sealable pouches that retail at $3.99 with strong profit margins and promotional programs. They are an ideal addition to gro- cery, club, drug, mass and specialty store stock. "Hammond's Candies is expanding on the success of our parent company's launch of Mellow Snacks in 2017. Mellow's range of playful and tasty flavors led our customer base to push for a secondary line of clean, premium marshmallows under the Ham- mond's brand name to further establish this relatively new snacking category with a range of choices for consumers," stated An- drew Schuman, President and Chief Execu- tive Officer. "Hammond's is known for using the highest- quality ingredients and hand- made craftsmanship, so consumers trust the experi- ence they will get, even though it may be at the more premium price that comes with small batch production." Schuman also added, "This segment has the added chal- lenge of educating consumers on the difference between fresh marshmallow compared to what so many of us grew up eating, where you can get a 1 pound bag for $1.99. Nothing can compare to the delicate, creamy texture of a fresh, homemade marshmallow, and the satisfac- tion your sweet tooth will find with just a few bite- sized pieces. If you haven't experienced it for yourself, you're missing out!" For more information, visit booth #324 at the Winter Fancy Food show, go to www.hammonds candies.com or call 888.226.3999. Follow Hammond's Candies on Facebook at www.face b o o k . c o m / h a m m o n d s candies, Instagram at @hammondscandies and on Pinterest at www.pinterest.com/ hammondscandies. Heart Bonbon Cup and Rolled Fondant from Mona Lisa New Premium Dark Chocolate Heart Bonbon Cup Mona Lisa is excited to announce the launch of its newest cup, the heart bonbon! This pre- mium 63% Dark Chocolate cup is perfect for Valentine's Day, Mother's Day or any other special time of the year. Stop by Barry Calle- baut booth #1373 to check out this adorable two-bite mini cup along with other fun ap- plications. Mona Lisa brings you a variety of shapes, textures and colors to easily turn your everyday creations into extraordinary delights. Its full-line chocolate decoration brand ranges from innovative cups to mar- bled shavings to molded every-day and sea- sonal decorations. Mona Lisa is continually expanding its product portfolio to provide customers with the most inspired and unique products necessary to create world-class desserts. Product Refresh: Rolled Fondant Don't forget about the recently launched pre- mium rolled fondant for your next cake, cup- cake or sugar cookie sweet treat. Formulated with professional chefs in mind, Mona Lisa rolled fondant is made with high-quality, fla- vorful ingredients, has extended workability and is available in both white and chocolate varieties. The fondant has 0g trans fat, is Kosher Pareve, comes in vacuum- sealed protective packaging which pre- vents fondant from drying out and does not contain the food color additive tita- nium dioxide. Be in- spired and check out the company's web- site for application ideas and training videos from the talented Chef Mark Seaman and Chef Ambassadors. Sustainability All Mona Lisa chocolate items manufactured in the Hendersonville, North Carolina facil- ity are now made with HORIZONS sustain- able cocoa. HORIZONS chocolate and cocoa products support sustain- ability activities by funding the Cocoa Horizons Foundation, an independent non-profit organiza- tion. The Cocoa Horizons Foun- dation's mission is to improve the livelihoods of cocoa farmers and their communities through the promotion of sustainable, entre- preneurial farming, improved productivity and community de- velopment. For more information on this program and initiatives, visit the Cocoa Horizons Foundation's website at www .cocoahorizons.org. For more information, visit booth #1373, go to www.monalisadecorations.com, email infomonalisa@barry-callebaut.com or follow the company on Facebook and Instagram.

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