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GOURMET NEWS MAY 2018 www.gourmetnews.com SUPPLIER NEWS 1 4 Mini Eclairs Make an Everyday Indulgence The word "eclair" usually brings to mind a rich, sinful, decadent and high-calorie French pastry in one variety — vanilla cream filled with a splash of chocolate on top. Enter Bonchou Eclairerie, an artisanal pastry company that specializes in "just the right bite size" authentic French eclairs made with all-natural ingredients, that are also low- calorie for everyday indulgence. And, these new Mini Eclairs come in a va- riety of flavors. Created by Hala Achkar, a passionate en- trepreneur who has dedicated her life to food, restaurants and hospitality industries, Bonchou Mini Eclairs reflect her philoso- phy: "Life is short, and a day without a little burst of joy is a day wasted. Eclairs are ed- ible joy!" And, even better, they can be en- joyed guilt-free. At just 70 calories and 4g of sugar each, c o n s u m e r s can treat themselves to a Bonchou Mini Eclair every day — mid-morning coffee break, dessert after lunch, mid-afternoon pick me up, after-dinner light sweet or late evening by the fire treat. "I truly believe that even a little nibble of something delicious each day creates special moments," Achkar said. "We all need a little daily boost — and now it's possible with our guilt-free, all-natural eclairs." The recipe is a u t h e n t i c l y Parisian — passed down to Achkar from her grandfather. These Mini Eclairs are made with real French butter, hormone- free milk, cage-free eggs, cane sugar and rich 72 percent Belgian bittersweet choco- late. Bonchou Eclairerie Mini Eclairs are avail- able in six flavors: Chocolate, Coffee, Salted Caramel and three newest flavors: Peanut Butter, Coconut and Sesame Butter (Halva). The Halva flavor is currently ex- clusive to www.amazon.com, but the others are available to other retailers. The Mini Eclair comes six to a box, ready to eat, fresh frozen with a 14-month shelf life, to preserve freshness and main- tain form during shipping, and are easily thawed individually to be consumed as desired. The suggested retail price is $8.99. For more information, visit www .bonchou.com or call 917.963.3605. GN Vermont Creamery Adds Fresh Flavors to Growing Retail Goat Cheese Collection Vermont Creamery is adding three new fresh goat cheese flavors to its growing lineup of high-quality cheeses and but- ter. With a focus on unique flavors and high- quality ingredients, Vermont Creamery is heading to market with the first round of new 4-ounce chèvre logs: Clover Blossom Honey, Wild Blueberry Lemon & Thyme and Smoky Pepper Jelly. "In the 34 years since we made our first fresh chèvre, Vermont Creamery has grown while staying true to our core values," said Adeline Druart, President of Vermont Creamery. "As we expand our offerings, high-quality, unique ingredients remain a focus of our innovation efforts. The search for the newest flavor selections was rigor- ous, and the result is an elevated collection of fresh goat cheese that's made in Ver- mont." Inspired by the beloved pairing of fresh goat cheese and honeycomb, Clover Blos- som Honey chèvre combines Vermont Creamery's fresh chèvre and pure, liquid honey produced in North Dakota. The tart, creamy chèvre is blended with honey for a subtly sweet, floral flavor. Blueberry Lemon & Thyme chèvre is made with dried wild blueberries that are ParmCrisps Launches ParmCrisps Trios Snack Packs ParmCrisps has introduced ParmCrisps Trios, a shelf-stable, protein-rich blend of sweet dried fruit, crunchy nuts and seeds, and crispy ParmCrisps. This on- the-go snack is made for the new, Millen- nial consumer who looks for convenient, satiating food options that align with their "snack more, eat less meals" ap- proach to eating. ParmCrisps Trios come in three fla- vors: Original, Mediterranean and Trop- ical. According to Mintel data, three out of four Americans seek more protein but are consciously trying to avoid meat for a healthier diet. ParmCrisps Trios, the first vegetarian, shelf-stable snack of its kind, contain 13g of protein and are made without any artificial colors, fla- vors or preservatives. "ParmCrisps are a great snack on their own but supplementing them with fruit, nuts and seeds make them the perfect combination of sweet and savory for a satisfying mid-day snack craving without all the sugar or long ingredient list of other snack packs," says Sam Kesten- baum, President of That's How We Roll, LLC, ParmCrisps' parent company. "It's like having a premium cheese plate you can carry in your pocket." ParmCrisps Trios will be available at various retailers nationwide. Each 1.8 ounce pack has a suggested retail price of $3.99. GN satisfyingly sweet and bursting with fla- vor. Taking inspiration from a traditional blueberry lemon cake, candied lemon peel adds tartness and the savory spice of thyme complements the sweetness of the berries. It's the perfect cheese to serve as a dessert. Sweet meets heat in the new Smoky Pep- per Jelly flavored log. A twist on an Amer- ican classic — coupling creamy fresh chèvre and sweet and smoky pepper jelly — this log is hand-rolled in a rich dry rub that boasts flavors of poblano peppers and hickory smoke. The trio of new flavors join the existing lineup including: Classic, Herb de Provence, Cranberry, Orange & Cinnamon and Three Peppercorn. GN National Bison Association Announces Director of Communications and Outreach The National Bison Association (NBA) has added a part-time staff member to fill the newly created Director of Communi- cations and Outreach position. Karen Conley, Box Elder, South Dakota, has been selected for the position and began working with the association's current staff on April 2. Conley is a familiar face to many in the bison business, having just recently com- pleted nearly two decades as the execu- tive director for the Dakota Territory Buf- falo Association. She has also served on the NBA board of directors for five years, first as a director for her region and the last two years as the board's secretary/trea- surer. "I am excited for this opportunity to con- tinue to serve in the bison business and be involved in the day-to-day workings of the NBA," Conley says. "Playing a part in the continued growth and expansion of the as- sociation and being able to offer more serv- ices and value for the membership is my personal goal, and I look forward to work- ing with the staff and members of the NBA to make that happen." National Bison Association Executive Di- rector Dave Carter said, ""The bison busi- ness is growing rapidly, and so is our need to expand communications with both pro- ducers and with consumers. Karen has great knowledge of our business, and the skills to handle both traditional media and social media for the NBA." From her home base in western South Dakota, Conley will be responsible for many of the communication resources for the NBA. She will work to expand the scope of the NBA's communications by im- plementing new strategies, increasing member services and developing new partnerships with members and busi- nesses alike. GN

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