Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2018 n GOURMET NEWS N H 5 2 New El Sabroso Cantina Line from Snak King Did you know that the original tortilla chip was popularized as a snack in Los Angeles and San Antonio, Texas in the early 1940s? Which of the two cities to first make the delicious snack is the sub- ject of much debate. Today, according to IRI Multi-Outlet trends ending 12/31/17, the U.S. Tortilla Chip category is $4.2B in size with a dollar growth rate of 1.6 percent. "Consumers are looking for authentic, artisanal snack brands that are delicious and that have healthy good-for-you quali- ties," said Joe Papiri, Vice President of Sales and Marketing for Snak King. "Our new El Sabroso ® Cantina Tortilla Chips are crafted the old-fashioned way – cut from freshly made corn tortillas and cooked to a delicious crunch, plus they are non-GMO, gluten free, kosher and have no artificial flavors, colors or preservatives." "I believe that new entries such as this line can help to further accelerate growth in the cate- gory by attracting new shoppers as well as to increase the shopping basket for our retailers – as after all, who eats tortilla chips alone? Our chips are excellent as an appetizer or a meal starter – great for dipping, but terrific for na- chos!" said Papiri. The new El Sabroso Cantina line is made up of three varieties: El Sabroso Cantina Thick and Crunchy Tortilla Chips, El Sabroso Can- tina Thin and Crispy Tortilla Chips and El Sabroso Cantina Jalapeno Lime Flavored Tortilla Chips. The Cantina line can be found in specialty and grocery retailers across the country. Visit Snak King at booth #882. Roobar Arrives in the United States An interview with Anita Klasanova, Founder and Brand Creator, Roobar. GN: What is Roobar? AK: Roobar is an organic, raw, vegan energy bar with a very simple recipe of just four to five ingredients – superfoods, dried fruits and nuts. We keep the products as clean as possible and do not process any gluten, soy or peanuts. GN: What is the story behind the company? AK: My husband and I began this journey in 2006 with a small retail shop, offering natural and organic products. It was the first organic shop in Bulgaria. In the search for healthier treats for my own children and lead by the ambition to change my way of eating, I developed a delicious recipe for raw bars made from simple, wholesome in- gredients. The tasty snack quickly became a favorite dessert in the shop, which in- spired us to share it with the world. We partnered up with Yani Dragov, an entre- preneur from the organic sector, and founded the Roo Brands Ltd. in 2012. Today it is Europe's best-selling organic health bar and we are thrilled to be bringing Roobar to the U.S. GN: What does Roobar mean? AK: The name Roobar comes from a Euro- pean slang term for 'raw bar' – there is no thermal treatment in the production of the bar, meaning all the nutrients, vitamins and enzymes are preserved. We pride ourselves on being an innovative company, a trend-set- ter and that can be seen in our new product line; the pre-probiotic energy balls. GN: What products does Roobar offer in the U.S.? AK: We are excited to in- troduce Roobars' U.S. nut-based range with fla- vors such as Cherry & Maca and Goji & Co- conut. In addition, we are offering probiotic balls. These energy balls offer all the great taste and goodness of Roobar along with immune and digestive health strengthening pre and probiotics. Some of the great flavors are Matcha Choc Chip Mint, Guarana Coconut Vanilla and Cacao Brazil Nut Maca. GN: What is different about the U.S. mar- ket? AK: There are market differences in the U.S., but I see a global movement toward simpler, plant-based foods and a more natu- ral way of living. Roobar works for children, parents, athletes, students and those with a busy lifestyle – it is a univer- sal product. GN: What unique challenges and opportunities does the U.S. market hold? AK: Unlike some of Europe, the 'health' or 'nutrition' bar segment is well developed in the U.S. It is a very large part of the grocery market, but a lot of products are not necessarily healthy. Many are high in added sugar or have arti- ficial ingredients. Roobar sets itself apart in the category in that it is raw, no heat treatment, no processing. The unique op- portunity for Roobar in the U.S. is that there is no need to develop a market – we are simply offering a genuinely healthy op- tion in a category that doesn't always de- liver on its promise. For more information, visit booth #133. Endless Possibilities with Barlean's Butter Flavored Coconut Oil Barlean's dairy-free Butter Flavored Organic Coconut Oil offers all the benefits of organic coconut oil, along with the rich taste of real butter – a recipe for endless culinary possi- bilities. Delicious on toast and muffins, or melted over popcorn, baked potatoes or cooked veg- etables, it's hard to believe that a healthy, vegan, non-hydrogenated oil can taste so in- credibly good. It's an ideal 1:1 substitute for butter in all of your baking recipes. With its high smoke point, it's also perfect for cook- ing and frying under 375 degrees Fahrenheit. Made exclusively from sustainably har- vested coconuts, Barlean's Butter Flavored Coconut Oil is both organic and Non-GMO Project Verified. Plus, the all-natural butter flavor comes from botanical extracts only, so you can rest assured there are no artificial flavors or colors – just pure buttery goodness for your whole family. Coconut oil is known as a healthy fat because it contains medium–chain triglycerides (MCTs), which are associated with healthy heart and brain function, weight management and more. But not everyone wants to add the taste of coconuts to everything. Enter Barlean's Butter Flavored Coconut Oil. As versatile as it is delicious, here are a few creative ways to use Barlean's Butter Flavored Coconut Oil: wrap with corn on the cob in tin foil and put on the grill; sauté with fresh spinach and garlic; rub on chicken along with seasonings before roast- ing; scramble with eggs and vegan sausage or bacon; fry with bananas, cinnamon and your favorite sweet- ener. Equally happy warm or cool, Bar- lean's Butter Flavored Coconut Oil doesn't require refrigeration. It will start to melt at around 76 degrees Fahrenheit, so keep it refrigerated for a solid consistency, or leave it out for a soft or liquid consistency. Available where natural foods are sold, or on www.barleans.com. Visit Barlean's at booth #3717. La Truffe Royale from MarDona Specialty Foods MarDona Specialty Foods introduces its new gourmet label to the industry: La Truffe Royale. "The Royal Truffle" is what the name means in French and Italian. The com- pany wanted to bring to the market a quality gourmet, organic, extra virgin truffle olive oil just one step over its Wild Forest Truffle Oil product. It wanted to present to fine din- ing restaurants as well as gourmet cooks a product that was the next level in taste, qual- ity and enjoyment. First, it worked on the olive oil. The extra virgin truffle olive oil had to be different and organic, so it put together the finest imported organic extra virgin olive oil it could find and infused the oil with the company's signature truffle essence, bringing out a robust earthy truffle flavor. It uses this extra virgin olive oil so that the olive taste does not clash with the truffle essence. This olive oil is perfect for any dish such as pasta, vegetables, poul- try, pork, beef and lamb. It works wonders on seafood and as a finishing olive oil. The truffle flavors, the white or the black, will leave you in truffle euphoria. The company offers this olive oil in an 8-ounce Dorica bot- tle as well as a 3.4-ounce smaller Dorica and foodservice. Second, the company imported from Italy organic whole black summer truffles pack- aged in 1-ounce jars. These are large truffles, unlike the smaller ones seen on the market. These truffles are perfect for any dish that you would use truffles. These truffles are handpicked, and come from the finest European truffle growers. They are picked and cleaned, then processed to be used straight from the jar. Blending these truffles with the La Truffe Royale oils is a work of art. And third, well ... there are some more items. La Truffe Royale now presents Black or White Grape Seed Truffle Oil. With the fact that grape seed oil has a high heat and smoking level, the infu- sion remains well when used in cooking. The company is very proud of this new offering. It also introduced a few new products exclu- sively for the La Truffe Royale label: 8- ounce Black Truffle Balsamic Condimenti Vinegar and a glaze (the glaze now also comes in a chef style squeeze bottle), 3- ounce Sliced Black Truffle Carpaccio, 4- ounce Black Truffle Creamy But- ter and a 3-ounce Black Truffle Sauce, a 3-ounce Black Truffle Tapenade, a 1.5-ounce Black Truf- fle Rub, a 1.5-ounce Black Sea Salt and the new 5-ounce Black Truffle Acacia Honey. The com- pany is also working on some other products that would be new not only to La Truffe Royale, but to Wild Forest altogether. Wild Forest prides itself on producing the finest quality truffle products at afford- able prices, and Wild Forest is proud to be a member of the MarDona group. The com- pany wants everyone to be able to enjoy a truffle experience without having to go broke doing so. For more information, call 855.645.7772, email info@mardonaspecialtyfoods.com or go to www.wildforestproducts.com.

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