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Chain Drugstore Daily 2 3 Monday, April 23, 2018 New Cakebites from Cookies United Cookies United is changing the grab and go snacking category with its new line of Cakebites products. There are craft beers, craft chips, and now there are craft snack cakes. Cakebites is bringing bakery fresh product to the commercial category and it is resonating with consumers in a very big way! Cakebites are also hitting on all the new Millennial shopping trends, or as Cookies United likes to call them, the three "P's"... Portable, Permissible and Pleasing. The days of belly filler on-the-go snacks are no longer the only option. Cakebites are an amazingly unique high quality product line. Cakebites consist of three layers of cake with jelly in between each layer, fully coated in chocolate and topped with sprinkles. They truly are all the cake in just one bite! They come pre- packaged and pre-cut in perfectly por- tioned 2-ounce packages. Cakebites come in two flavors: Classic Italian Rainbow and Ultimate Party Cake. The Classic Italian Rainbow has been a corner bakery staple for generations. Its uniquely colored cakes and distingué almond and raspberry jelly flavor combinations make it a family favorite. The Ultimate Party Cake is a huge hit with the kids and anyone who likes something fun. The col- orful vanilla party cake flavor enrobed in white chocolate and covered in party sprinkles is a real eye catcher! Cookies United is proud to announce the latest edition to the Cakebites family: Coffee Cinna-Crumb. It has taken the traditional coffee cake flavor that everyone has come to love and raised it to a whole other level of flavor. The Coffee Cinna-Crumb has light cinnamon layers as well as a super-rich dark cinnamon layer, all between layers of cinnamon jelly and topped with a perfectly baked crisp streusel topping! For more information, go to www.love mycakebites.com, call 631.581.4000 or email info@cookiesunited.com. XLERATOR Hand Dryers Clean Up at Grand Central Terminal You can find a lot of things at New York City's iconic Grand Central Terminal: more than 750,000 daily visitors, includ- ing 10,000 diners at lunchtime alone; 44 train platforms; 68 shops and 35 restau- rants. But with 24 high-speed, energy- efficient XLERATOR ® Hand Dryers keeping its restrooms clean and green, one thing you won't find is paper towels. During the many restoration projects commenced after Grand Central Terminal was declared a historic land- mark in 1976, thoughtful planning was given to upgrading systems and integrat- ing energy-efficient and sustainable products. During one of the most recent restoration projects, special attention was paid to the restrooms throughout the facility. Despite routine cleaning and maintenance, the bathrooms, originally outfitted with paper towel dispensers, were often littered with errant waste and overflowing trash cans. The sinks and toilets regularly clogged due to improper- ly disposed of paper towels, a facilities nightmare. In addition, paper towels required increased labor to frequently fill the dispensers and empty the trash, and designated storage space for supplies. Ultimately, XLERATOR Hand Dryers replaced paper towels throughout the public and office spaces of the termi- nal. Now, facilities professionals don't have to worry about paper towels ending up outside the garbage cans, clogging toilets, urinals or sinks. What's more – XLERATOR's touch-free, sensor-acti- vated technology reduces touch points and significantly improves the overall user experience, and moreover, hand hygiene. Working with Grand Central staff and understanding the unique needs of the facility, William Gagnon, Vice President of Marketing and Sales at Excel Dryer, recommended custom cov- ers for the hand dryers, which were ulti- mately selected. The vandal-resistant coating and finish served as an added benefit. The easy-to-clean dryers are free from both graffiti and germs. Others have taken notice of the newfound cleanliness of the restrooms; since the installation of the XLERATOR Hand Dryers, Grand Central Terminal rest- rooms have been nominated among America's best public restrooms. XLERATOR changed the standard for performance, reliability and customer satisfaction. The hand dryers have been put to the test at Grand Central, satisfying the needs of three quarters of a million visitors a day. If the XLERATOR can make it there, it can make it anywhere. Watch the Grand Central video case study by visiting www.exceldryer.com/ case-study/grand-central-terminal. For more information, go to www.exceldryer.com. A Lobster of a Shrimp from the Waters of Argentina By Lorrie Baumann Pier 33 Gourmet is bringing some excit- ing new seafood products to the American market. Pier 33 Gourmet is the retail brand owned by Chilean seafood producer Camanchaca, and the company promises that the new items, an Ocean Raised ® Blackened Salmon, a Bourbon Glazed Salmon and Wild Argentine Red Shrimp, will persuade consumers that their purchase from your freezer or seafood cases will provide them with restaurant-quality meals at home. The Ocean Raised Blackened Salmon and Ocean Raised Bourbon Glazed Salmon can go from freezer to plate in minutes. They're an extension of Pier 33 Gourmet's product line that already includes Ocean Raised Atlantic Salmon, Wild Caught Langostino Lobster Tails, and Mussel varieties, all seasoned, ready to cook and frozen at the peak of freshness. The Wild Argentine Red Shrimp is a species that will be new to most Americans, but it's a familiar product in Japan, where it's used in sushi prepara- tions, and in Argentina, where it's often used in ceviche or grilled quickly for a simple gourmet meal, said Cesar Lago, President of Camanchaca, Inc. "The beau- ty 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 Krustagroup. The shrimp are caught in Argentina's national waters off the provinces of Santa Cruz and Chubut, where fishing is closely controlled by INIDEP, the Argentinian authority that governs fishing under the umbrella of the Argentine Ministry of Agricultural Industries. The INIDEP authority's regu- lation of the fishery is guided by scientists who are solely concerned with the sustain- ability of the fishery, said Pablo Mugica, General Manager of Krustagroup. "What the INIDEP says, goes, and our fishery is committed 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 slavery 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 regulat- ed by the Ministry of Labor, well man- aged, and committed to following the rules to ensure the safety of our workforce and the quality of our product." The shrimp itself is naturally red – a characteristic of the species that remains even after the shrimp is cooked. These fla- vorful shrimp have the tender texture and succulent flavor of lobster rather than the firmer texture of shrimp varieties fished from tropical waters, Mugica said. "It's the number 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 different from those found in the US. The cold water gives the meat a different texture and a lot of flavor, especially when com- pared to the warm-water shrimp generally sold in the States." Camanchaca's process- ing facilities are safety-certi- fied under the guidance of the U.S. Food and Drug Administration, and the salmon and mussels are independently third- party certified by Best Aquaculture Practices (BAP). The Langostino Lobster Tails are Marine Stewardship Council (MSC) certified. Pier 33 Gourmet retail market avail- ability 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 information, visit www.pier33gourmet.com. Primizie Snacks Green Harvest Flatbread Crisps Green Harvest Flatbread Crisps is one of two new flavors just added to the Primizie Snacks line of Flatbread Crisps, along with Rustic Beet. Green Harvest incorporates a base of the already popular Ancient Grains flavor with kale, broccoli and spinach, making for a guilt-free flat- bread. Primizie Snacks' Flatbread Crisps offerings also include original flavors Ancient Sprouted Grains, Italian Everything, Gouda Garlic, Simply Salted, Chile Lime and more. Each bag of chef-crafted Primizie Flatbread Crisps uses minimal all-natural ingredients, are trans- fat and cholesterol free, and have no preservatives. Most are certified gluten-free as well as being recognized as non-GMO. For more information, call 877.292.7553 or go to www.primiziesnacks.com.