Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2018 n GOURMET NEWS N H 9 8 Empire Kosher Poultry Launches New Products at Kosherfest Empire ® Kosher Poultry kicked off of its "80 Years of Trust" anniversary celebration at Kosherfest, the kosher-certified products trade show, held in Secaucus, New Jersey November 14 and 15. Founded in 1938, Em- pire Kosher is known for offering fresh and frozen poultry, as well as deli, frozen foods, and soups and broths enjoyed by both kosher and secular consumers throughout the United States. "Consumers have known and trusted Em- pire Kosher for 80 years," said Jeffrey N. Brown, President of Hain Pure Protein Cor- poration, a subsidiary of The Hain Celestial Group, Inc., which includes the Empire Kosher brand. "Empire's award-winning taste and commitment to quality for eight decades has made the Empire brand a family tradition for generations and is exemplified by our natural and organic products," Brown said. "We never, ever administer antibiotics, or growth hormones and steroids, and we hu- manely raise our flocks on family farms be- fore they are harvested under the strictest standards and requirements for kosher certi- fication." "Our organic flocks are free range and fed non-GMO certified organic grains, and con- sumers can trust that every Empire product meets our highest standards for both kosher and natural at the same time," he added. New products being introduced for 2018 including pre-sliced Natural Southwest Style and Peppered Turkey Deli Meats in re-seal- able packaging, in addition to products launched earlier this year to meet the chang- ing tastes of kosher consumers. Empire brand is the only kosher turkey brand fea- tured in the recent Cook's Illustrated holiday issue of recommended products and is a Thanksgiving favorite every year. Empire Kosher products are available at select retailers nationally. Empire Kosher's "80 Years of Trust" celebration will continue throughout 2018 with a new advertising campaign and promotion program. Traina Foods Rebrands, Introduces New Products Traina Foods will launch two new ketchup flavors as well as a new dried fruit product called Fruitons at the Winter Fancy Food Show. The popular line of tomato-forward condiments gets a new look as Traina Foods transitions its retail brand name to Traina Home Grown in the consumer mar- ketplace. The branding and packaging are not the only new features in this line. Corn syrup has been totally eliminated from the formula in the existing Classic Sun Dried Tomato and Sriracha Sun Dried Tomato varieties, and both new flavors, Organic Classic Sun Dried Tomato Ketchup and Organic Sicilian Ketchup, have been made without corn syrup as well. Raised on the belief that "slower is better," four generations of the Traina family have evolved Traina Home Grown into a global producer of premium sun-dried fruit. Enlist- ing a passion for authentic food, Old World tradition and the unique flavor produced by the California sun, Traina Home Grown makes a difference in the ingredients pro- vided to customers, in its own line of Traina products, and in the company's commitment to healthier lifestyles and better business practices. The new Organic Classic Sun Dried Tomato Ketchup debuting at the Fancy Food Show is made, as its name suggests, with organic sun-dried tomatoes. The other new ketchup from Traina Home Grown is an entirely new type of ketchup that aligns with the family's Italian roots: Organic Si- cilian Ketchup is truly a breakout flavor and product. With a unique blend of fen- nel, garlic and other Italian spices, the Si- cilian Ketchup will elevate fish and chicken recipes, add a ton of authentic fla- vor to pasta, and tastes incredible in any traditional ketchup application—with a fun twist. All of Traina Home Grown's ketchup is made with four pounds of tomatoes in each 16 ounce bottle, and all four flavors are high in lycopene, kosher, gluten free and vegan. The new ketchups will be available in early 2018 at TrainaFoods.com and will be distributed to major retailers nationwide throughout first quarter. Hass Avocado Board Names New Leadership The Hass Avocado Board (HAB) has an- nounced its annual passing of the baton with the election of a new executive committee, in- cluding a new chairman, after the Secretary of Agriculture (USDA) Sonny Perdue's appoint- ment of new board members to the HAB. Chairman Chris Henry from Del Monte Fresh Produce is stepping down after two years of service in this role, and will be replaced by Scott Bauwens, a California producer of Hass avocados from Paradise Grove. HAB is grateful for the service and com- mitment of California producers Laurie Luschei from Berry-Horton Ranch, Bob Schaar (BobKat) from Rancho Los Lobos, Thomas Escalante from Uncle Herb's and Mike Adams from Premium Quality Califor- nia Hand Grown Hass Avocados, as well as importers Gahl Crane from Eco Farms and Jorge Hernandez from London Fruit, whom were recognized for their service to the board over the last three years. Looking ahead in 2018, the board will continue to support the vision laid out in its five-year strategic plan aimed at being the catalyst for fresh avocados being the number one consumed fruit in America and industry stakeholders being successful. The board is responsible for ensuring the plan's strategic priorities are met, including building de- mand, nutrition research, supply and demand data collection, quality, sustainability and in- dustry engagement. Other executive committee positions have been assigned to: Vice Chairman Jorge Her- nandez, importer; Treasurer re-elect Laurie Luschei, producer; and Secretary re-elect Javier Medina, importer from Mevi Avocados, Inc. "I am grateful for the opportunity to serve as Chairman of the board, and am committed to ensuring the priorities outlined in the five- year strategic plan are being upheld," said Chairman Scott Bauwens. "I am confident our board and staff has the talent, experience and commitment to achieve the goals of driv- ing sustainable demand and consumption of fresh avocados in the U.S." Three additional members and seven alter- nates were chosen to serve. Appointed board members include Susan Pinkerton, producer from Strata Holding, LP; Ben Van Der Kar, producer from Pinehill Ranch; and Sergio Chavez, importer from Prometo Produce. New alternate positions include producers C.J. Shade from Shade Farm Management, Will Carleton from Las Palmitas Ranch, Jeff Dickinson from Dickinson Family Farms, Bob Schaar (BobKat) and Thomas Es- calante, and importers Jose Antonio Gomez from Camposol Fresh USA and Nils Gold- schmidt from Terra Exports. Culinary-Inspired Millet Medleys from Hilary's Hilary's, which makes foods from real ingre- dients that are free from common allergens, has introduced Millet Medleys, a new line that offers a flavorful and clean twist on tra- ditional rice pilaf, packaged in convenient microwaveable pouches. Hilary's Millet Medleys come in four versatile and savory flavors: Traditional Herb, Golden Curry, Sa- vory Mushroom and Fresh Greek, and are perfect as a bowl base, side dish or meal starter. The new heat-and-eat medleys are rolling out now nationwide. "We were inspired to create this line be- cause of the powerful and nourishing bene- fits of millet, which is also naturally gluten-free," said Becky Harpstrite, Vice President of Marketing at Hilary's. "Millet's higher protein content, sustainable growing methods and alkaline properties make it the perfect base for a variety of flavor profiles and recipes, allowing us to infuse bold fla- vors with clean ingredients. With fresh, on- trend and mouthwatering flavors, our Millet Medleys are a tasty, free-from option in the frozen aisle. They're perfect for busy con- sumers who want convenience, whether they're clean eaters or have special dietary needs." Millet Medleys are made with a harmo- nious blend of ancient grain millet, extra vir- gin olive oil, organic vegetables and protein-rich pulses. They can be heated and served for a plant- based side dish or meal that's ready in minutes. Millet is a hot trending ingredi- ent, known for its high fiber and alkaline properties, in addition to being a drought re- sistant crop. Like all Hilary's products, Millet Medleys are free from common al- lergens, including wheat, dairy, eggs, soy, nuts, sesame and corn. They are vegan, certified USDA Organic, Non-GMO Project Verified and certified gluten free. The Traditional Herb Millet Medley offers a combination of carrots, peas and white beans along with parsley and thyme, while Golden Curry Millet Medley has a warm mixture of lentils, peas and golden raisins seasoned with turmeric and cayenne. Savory Mushroom Millet Medley offers up the earthy, comforting tastes of mushrooms, herbs and roasted veg- etables, while the Fresh Greek Mil- let Medley's garbanzo beans, Kalamata olives, red onion and sun- dried tomatoes accented with pars- ley and mint provide an authentic taste of Greece. Hilary's new Millet Medleys are available at conventional and natu- ral grocery stores nationwide and in Canada, as well as online for a suggested retail price of $4.99 per package. For more information and recipe inspiration, visit www.hilaryseatwell.com.

• Cover