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GOURMET NEWS MAY 2018 www.gourmetnews.com Supplier News SUPPLIER NEWS 1 1 BRIEFS Creative Chill from Coolhaus BY LORRIE BAUMANN Premium ice cream brand Coolhaus is get- ting set for summer and launched seven new ice cream flavors and three new ice cream sandwich varieties this year at Nat- ural Products Expo West. The new ice cream flavors will be available in pints and include Milkshake & Fries, Street Cart Churro Dough, Midnight Munchies, Farm- ers Market Strawberry Cheesecake, But- tered French Toast, Chocolate Love and Best of Both Worlds Vanilla. The three new ice cream sandwich vari- eties are That Dough Though Ice Cream Sammie, Gimme S'mores Ice Cream Sam- mie and Birthday Cake Ice Cream Sammie. That Dough Though combines chewy chocolate chip cookies and cookie dough ice cream, Gimme S'mores combines gra- ham chocolate chip cookies and marshmal- low graham ice cream, and Birthday Cake offers a sugar cookie with sprinkles and cupcake frosting ice cream. The flavors as well as their names repre- sent the women-owned company's philos- ophy of having fun and being creative while also standing up for the quality of their super-premium ice cream. "We take what we do seriously, but we don't take ourselves seriously," says CEO and co- Founder Natasha Case. "We really also like to use design for storytelling and express- ing our values. ... We're always, always making sure that our message is being heard by our consumers, that we're creating this top-notch brand for them." Just to give a couple more examples of the kind of creativity sparked by that inten- tion, Coolhaus' Milkshake & Fries Ice Cream offers salted Tahitian vanilla bean ice cream with shoestring french fries and milk chocolate malt balls, while Midnight Munchies offers chocolate peanut butter ice cream with chocolate-covered pretzels and peanut butter cups. Buttered French Toast Ice Cream, which suggests the possi- bility of either having dessert for breakfast or having breakfast for dessert, offers a combination of buttered brown sugar ice cream with pecan pralines, cakey toast pieces and a maple swirl. Once Again Nut Butter's Amoré Hazelnut Spread Once Again Nut Butter has launched the first of what will be an entire line of spe- cialty products, Hazelnut Spread Amoré™ with Cocoa & Milk. This organic, fair trade certified, gluten-free product brings a de- lightful personal indulgence in the form of a gourmet product for a discriminating au- dience. While many chocolate hazelnut products perform as a spread, Amoré offers a more viscous consistency that is con- ducive to turning everyday staples into a sweet treat, at only 170 calories per serving, and no cholesterol or transfat. It works as a dip for berries and fruit, a spread for bis- cotti or a topping for frozen yogurt. Amoré is a 100 percent employee-owned company. Founded in 1976 and located in the village of Nunda, New York, Once Again produced the first organic peanut butter in the United States by developing growing standards for field crops. Today, the company has more than 70 employee- owners. Once Again recently launched its Honest in Trade Sustainability Program, which fac- tors people (social welfare and economic development), planet (environmental re- sponsibility), and product (food safety and quality), to attain a holistic view of busi- ness relationships and product manage- ment. Once Again is committed to sustainability. An ESOP known for some of the highest social and environmental stan- dards in the organic food industry, the com- pany has developed this program to hold itself to a higher standard, in support of its motto, "we spread integrity." For more information, call 888.800.8075 or visit www.oanb.com. GN All this started when Case and co- Founder Freya Estreller met and discov- ered that they shared interests in both architecture and ice cream. Case's back- ground is in architecture and design, while Estreller had a background in real estate de- velopment. The two of them started baking cookies that they built into ice cream sandwiches that they saw as a kind of edi- ble architecture. "I love that it [ice cream] is a canvas for all these great flavors. It's the ultimate kind of nostalgic comfort food," Case says. "It's good for kids, good for adults, and when you combine it with the cookies, it opens up even more flavor possibilities. The combination of the two always spoke to me." Once they'd come up with some ice cream sandwiches that they named after the architects and architectural movements that inspired them, they began working on how to go commercial with their concept. "We started the business and fell in love and de- cided that the best way to get the product to market was with a food truck," Case says. A food truck in California in 2009 in- spired a 2011 food truck in New York City. "We're an L.A.-born and raised brand. This is definitely home turf, and I love the way that L.A. has become this food destina- tion," Case says. "New York was an obvious extension because of the connection be- tween the two large cities. We had clients in New York who would book us for L.A. activities." Then friends who were also for- mer architects reached out and asked the pair to bring their brand to Texas, and in 2012, they opened a food truck in Dallas. They decided that next they'd explore other channels, and now they also operate two scoop shops in California, one in Old Town Pasadena and the other in Culver City, which offers the advantage of being central to southern California's entertainment in- dustry, Case says. "Culver City we really liked because it's really central. There's a rich history of arts and entertainment with studios there," she says. "We felt it was a neighborhood that was on its way to up and coming. We like to be pioneers and bring the elevated brands to a space and be a leader, and that's exactly what's happen- ing in Culver City." Coolhaus has contin- ued to grow and currently includes a fleet of nine trucks and carts, three scoop shops and the wholesale distribution in more than 6,000 retailers nationwide that's now the biggest part of the business. All the way along, it's been im- portant to the pair to emphasize that their brand is owned by women, and this year at Nat- ural Products Expo West, they were promoting the #iBuyWomenOwned hashtag as a way of bringing awareness to women- owned businesses. That message is catch- ing on among female celebrities, and Case sees it as the foundation of a movement in the making. "We're definitely making not only our L.A. identity but being a women- owned brand a big part of our messaging," she says. "It's just important to lead by ex- ample. Women are the majority of the con- sumers, especially in the ice cream space, and it's important to lead by example and create the opportunities." The new flavors offered in pints are the company's most recent addition to its line, but Case has even more ambitious plans in the offing. Later this year, the company will offer four holiday flavors in pints: Brown Butter Gingerbread, Spiked Eggnog, Pump- kin Pie Cheesecake and Chocolate Pepper- mint Animal Cookies. Another seven flavors in pints will be coming out next year, although Case isn't ready yet to reveal what those will be, and a whole nondairy line will also be coming out 2019, she says. "It's exciting that as you grow, you can in- troduce yourself as being more and more unique instead of diluting yourself," Case says. "We're more confident of our identity as we get bigger, so we're able to be more and more unique, which is really exciting." GN Organic, Full Fat Yogurt from Bellwether Farms Bellwether Farms offers organic, full fat yogurt, made with milk from pastured Jersey cows. This yogurt is the perfect snack. Bellwether Farms is introducing this delicious snack as a four-pack of 3.75-ounce cups. The yogurt is available in plain, vanilla, strawberry, blueberry, blackberry and spiced apple. ENZO Balsamic Vinegar Joins Product Line The Ricchiuti family took another step to expand their product line by introducing the perfect complement to their ENZO Organic Extra Virgin Olive Oil with the addition of ENZO Organic Balsamic Vinegar. This prized Italian classic from Modena, Italy is fashioned in the Old World style where time-honored traditions and techniques yield a rich, complex and flavorful artisanal treasure. There are three varieties of handcrafted, barrel-aged vinegars: Traditional, Apple and Fig. Ford's Gourmet Foods Launches Wing Sauces Bone Suckin' ® Wing Sauces: Honey & Habañero and Garlic & Honey. Honey & Habañero has hit the shelves with the perfect combination of sweet and heat. Mother Nature's most flavorful hot pepper, the habañero, adds great flavor to the very first Bone Suckin' Wing Sauce. The Bone Suckin' Garlic & Honey Wing Sauce also debuted this spring. Santiva International Introduces All-u-Lose All-u-Lose ® is finally available for the health- conscious consumer in non-metabolizing crystalline and liquid. It is also offered in a variety of flavors –– and comes in a baking blend pouch. The sweetener can be used for baking, cooking and beverages. All-u-Lose delivers the satisfying taste without all the calories and carbs. Nocciolata Dairy Free Now Available Nocciolata Dairy Free has the same high-quality as Nocciolata but is completely free of milk. This new, exclusive treat is for those who are allergic to dairy, follow a vegan diet or simply prefer a more intense taste. Nocciolata Dairy Free was a 2017 sofi Award winner for Best New Product in the Nut Butter/Seed Butter category. Easy Indian Food from Truly Indian Organic Truly Indian™ Organic offers a full line of USDA Organic Indian food products that make it easy to prepare great Indian meals. The line includes four simmer sauces have simple cooking instructions: prepare your tofu, veggies or protein, add the simmer sauce and enjoy. Truly Indian Organic heat and serve vegetarian meals include Kashmir Potatoes (Aloo Palak), baby potatoes in a spicy vibrant curd-based gravy; Delhi Potatoes (Aloo Matar), a potato seasoned with traditional fragrant Indian spices; Bombay Chick Peas (Chana Masala), uniquely cooked garbanzo beans in an Indian spice medley; and Delhi Lentils (Dal Makhani), a lentil, kidney bean and tomato curry.