Oser Communications Group

Miss Jones Baking Co. has launched its first-ever single serve treat, Desserts-in-a- Cup. The newest innovation from the Mil- lennial-favorite brand is served warm and fresh in just 30-40 seconds, while staying true to the Miss Jones Baking Co. promise of organic, better-for-you ingredients that you can actually pronounce. Miss Jones Baking Co. brings the con- sumer trends of snacking, convenience and immediate, individual consumption to the organic baking aisle with these just-for-you desserts. On-trend for convenience and better-for-you snacking and individually packaged in thoughtful portions, Desserts- in-a-Cup are crafted in microwavable cups that take just 30-40 seconds to bake and contain 150-250 calories each. Cake-in-a-Cup is offered in Vanilla, Warm Double Chocolate, Confetti Pop and Chocolate Chip flavors. Cookie-in-a-Cup is offered in Gooey Chocolate Chip flavor, and the Brownie-in-a-Cup offering is Fudgy Brownie. More flavors are in the offing. Retail-priced at $1.99-2.49 each, they're all free of regret, GMOs, artificial flavorings and dyes. "It's important to us, personally, to feel good about what we're eating and feeding to our families and friends. It's got to taste good! And it can't have a ton of junk in it. We want to bring that home- made, from-scratch taste of Miss Jones to our consumers in an even more convenient way with microwavable Desserts-in-a- Cup," said company Founder Sarah Jones. "I got into the baking business to disrupt the status quo with organic mixes and frostings. Our team has done that, and now it's time for the next disruption." For more information, visit www .missjones.com. GN GOURMET NEWS JUNE 2018 www.gourmetnews.com SUPPLIER NEWS 1 7 Miss Jones Baking Co. Debuts Organic, Single Serve Desserts-in-a-Cup Davis Chocolate Completes Branding for Royal Indulgence Truffles Davis Chocolate has recently completed branding of its artisanal, organic Royal In- dulgence Truffles. "The new, clear cylinders with gold caps are an elegant choice for packaging our truffles," said Brent Davis, President of Davis Chocolate. "By using the Royal Indulgence name and our Davis family crest, we have completed what we feel is the perfect expression of our caramel, peanut butter, and ganache truffles. To feature the wonderful product we craft, we have left a small opening in the label so the truffles may be viewed through the clear cylinder." "In keeping with the consistency of what we believe, the inclusions of our truffles are organic as well as additive, preservative, and soy free to compliment the health benefits of our chocolates," Davis said. "Feel Better...Live Better...Eat Better. It is what we stand for and it is how we craft." Since 2011, Davis Chocolate has of- fered private label organic chocolate to chocolatiers, specialty food distributors, hotel chefs and pastry artisans to elevate the experi- ence of their c l i e n t e l e . C o n s u m e r s may purchase products on both Amazon and the Davis Chocolate website. For further informa- tion, contact Brent Davis at brent@davischocolate.com. GN K+M Extravirgin Chocolate Bar Honored with sofi K+M Extravirgin 75% Dark Chocolate Ecuador was among the sofi™ Award win- ners announced by the Specialty Food As- sociation on April 11. Winners were selected from more than 2,650 entries in a blind tasting by a national panel of culinary experts. The K+M Extravirgin 75% Dark Choco- late Ecuador features flavors of ripe mango combined with spice and sweet nectar. It also exhibits low acidity and offers second- ary notes of wood and earth, delivered with a signature smooth-satin mouth feel. "We are thrilled to be recognized by the Specialty Food Association with this sofi Award. With its incomparable texture and boost of antioxidants, our K+M Extravirgin Chocolate represents a true innovation in bean-to-bar chocolate," said Thomas Keller, co-Founder of K+M Extravirgin Chocolate. This is the first honor in the specialty food industry for K+M Extravirgin Choco- late. In addition to the award winning 75% Dark Chocolate Ecuador, K+M Extravirgin Chocolate offers three other single-origin bars: Madagascar, Nicaragua and Peru. The brainchild of Chef Thomas Keller and Tuscan olive oil pro- ducer Armando Manni, K+M Ex- travirgin Chocolate uses a unique production methodology to pre- serves the antioxidants commonly lost in the chocolate-making process. K+M then adds a small amount of heart-healthy, organic MANNIextra-virgin olive oil in place of the traditional cocoa but- ter, giving the chocolate an antiox- idant boost. The entire process is supervised by Head Chocolatier Chi Bui, who has worked in some of the finest kitchens in New York City – including Le Bernadin, Union Square Café, Gotham Bar and Grill and Daniel – before join- ing the team at K+M Extravirgin Chocolate. The bar retails for $14.95 and is currently in limited retail distribu- tion. GN La Panzanella Introduces Gluten-Free Oat Thins Crackers La Panzanella ® Artisanal Foods Co., maker of the top-selling Croc- cantini ® gourmet cracker, introduces its line of Gluten-Free Oat Thins cracker. The new Oat Thins cater to the grow- ing population that seeks snack options that are healthy and flavorful yet conform to a gluten-re- stricted diet. Launching this summer, Oat Thins will come in three great- tasting flavors with versa- tile, deli-friendly packaging for a suggested retail price of $4.99 for five ounces. Whole-Oat Ingredients Deliver on Flavor La Panzanella Oat Thins cracker has a crispy texture and is made with whole oat flour. All in- gredients are gluten-free certi- fied and Non- GMO Project verified. Oat Thins will come in three palate- pleasing flavors including Toasted Oat, Rosemary, and Roasted Gar- lic. All of these flavors are baked in, and the crackers are made in small batches. This versatile, gluten-free cracker is ideal paired with cheese, hum- mus, dips, meat or dried fruit, and is great for snacking on its own. GN Nocciolata Dairy Free Wins 2018 Silver sofi Award Rigoni di Asiago's Nocciolata Dairy Free has won the Silver sofi™ Award this year for a vegan product. This is the second consecutive win for Nocciolata Dairy Free, which also won the new prod- uct award in the nut butter, seed butter category in 2017. Nocciolata Dairy Free was one of 156 winners selected from over 2,600 entries across 39 categories. This year's win- ners were selected by a panel of 57 seasoned food professionals, includ- ing chefs, culinary instructors, recipe de- velopers, food journalists and specialty food buyers. "We are thrilled that Nocciolata Dairy Free has been selected as a winner for a sec- ond year in a row," says Rigoni di Asiago Chief Executive Officer and President Andrea Rigoni. "It is a delight- ful vegan alternative to our signature Noccio- lata chocolate hazelnut spread, and we are proud of how well-re- ceived it has been by both mainstream con- sumers and those on re- stricted diets." Rigoni di Asiago products are available in stores nationwide and online. The com- pany's spreads are all gluten free and free of preservatives, aromas, colors or artificial sweeteners. For more information, visit www.rigonidiasiago-usa.com. GN

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