Issue link: http://osercommunicationsgroup.uberflip.com/i/985106
OCG Show Daily Sunday, June 10, 2018 3 6 lot of flavors, is lower in fat than most dips and is a versatile, better-for-you snack that can be used as a tasty dip or a spreadable condiment. Lantana is also non-GMO, gluten-free, vegan and certi- fied kosher, so that's a big draw for peo- ple who want to make better choices. OSD: What makes Lantana stand out in the deli among other hummus brands? MG: The striped lids! I'm only partially kidding. When we underwent our rebranding a year ago, our customers could still easily find us by our stripes. But what really makes Lantana stand out is our bright, bold flavors and whole- some, unique ingredients like edamame, yellow lentils, carrots, beets, black beans and of course, our new fruit-forward hummus – Strawberry, Blueberry, Cherry and Mango – to name a few. Our hum- mus is colorful and innovative and never boring. OSD: Lantana has often been called 'the other bean hummus.' What does that mean? MG: We have a saying in Austin, and Lantana (Cont'd. from p. 1) that's 'Keep Austin Weird.' We actually consider ourselves an alternative ingredi- ent hummus and want to keep hummus weird with cool flavor combos that are unexpected, yet completely delicious. We have flavor profiles for everyone – even kids who are known to be a bit picky. OSD: What are you most excited about at the show? MG: There's a great lineup of speakers and sessions, but I'm really excited about introducing Lantana's new line of fruit hummus with Strawberry, Blueberry, Cherry and Mango flavors. No other national hummus brand has done this before, and we can't wait to see what people think. Our Strawberry Hummus got a huge reception earlier this year when we launched it in limited release, and we think we've tapped a new market for customers who want a healthier indulgence that satisfies their sweet tooth, or who are looking to incor- porate hummus into their breakfast rou- tines while still enjoying the whole- someness of hummus. Visit Lantana at booth #5327. For more information, go to www.lantanafoods.com or email sales@lantanafoods.com. and we've been bred there ever since. OSD: Your Brooklyn Bred Pizza Crusts are now selling in many stores. Are you surprised by its success? DM: We are very happy with our growth, and very flattered to see that where we sell we have very quickly become the number-one selling pizza crust. OSD: What makes your Pizza Crusts dif- ferent from others sold in stores? DM: The bite! We formulate our Crusts with specialty "00" pizza flour; we ferment our doughs extensively. The result is an authentic crust with a bubbly, crisp bite and pronounced aroma. OSD: Tell our readers about your new Neapolitan Thin Pizza Crusts. DM: They're delicious! They're about 33 percent thinner, and are smaller in size, so certainly they are ideal as a single pizza, or for the calorie-counting pizza aficionado. The Thin Crusts are formulat- ed to give the consumer more of a Neapolitan softer bite to the mouth, espe- cially when baked quickly on a hot stone. We expect consumers will also enjoy using these Crusts to make delicious panini-styled sandwiches as well. OSD: And the Bistro Buns? DM: We're happy, and so are our fans. We are not only having success with them in retail, but they have become popular in service deli and food service; in part because of our willingness to customize sizes. Our 36-inch party size or our 20-inch commissary size are ideal for finger sand- wiches, certainly a fresh and leaner alter- native to the heavier, tired 6-inch hero. OSD: When will your Brooklyn Bred Lavash become available to market? Damascus Bakeries (Cont'd. from p. 1) DM: Soon. We are introducing two vari- eties: Plain and Sprouted Grains. OSD: Will they be non-GMO? DM: All Brooklyn Bred products are, thus far, non-GMO. Of course, our Lavash formula was created back in the day when GMOs were not even around! OSD: What's next for Brooklyn Bred? DM: We are soon to open our third bak- ery, where we are installing a production line that will be like no other, producing exciting and authentic products that will be just as delicious as other Brooklyn Bred breads. Once again, our BRED, your imagination! OSD: Can you tell our readers about these products? DM: What I can tell you is that there are really no breads left to invent, but fortu- nately, there are many to reinvent. OSD: Finally, would you tell our readers about the house that is depicted on your packaging? DM: That house, a Brooklyn brown- stone, had belonged to my grandfather, Hassan, who was our bakery's founding father. It is the house where my mother first enjoyed talking about bread with her father. That house is where my mother grew from a wholesome, young girl into a lovely and beautiful woman. The house is an homage to the first and second generations. Perhaps it's even a message to the next, fourth, generation: that no matter what you do with your life, no matter where you may go in your life, there's no BRED like home! For more information, visit booth #2940 at the IDDBA 2018 Show, go to www.damascusbakery.com or www .brooklynbred.com, or contact David Mafoud at dm@damascusbakery.com. Sliced and Whole Chashu, Beef Teriyaki chopped in sauce, Ginger Miso Pork chopped in sauce, and 0.5- and 1-ounce Japanese Meatballs. The flavor profiles are truly authentic, with ingredients that capture true Japanese notes of ginger and miso, for example. We are proud to bring these new meat options, in addition to our traditional line of deli meats from Pocino. Let me explain a bit more about our Japanese meats. Chashu is made from pork belly, and is hand-rolled and crafted to make our premium product. The meat is tender and full of flavor that can be also be accented with your own sauces and spices. At Pizza Expo in March, we sampled our Chashu on pizza, and it was a huge hit. Our Pizza Kit option is how you can get the sliced Chashu with sauce Pocino Foods (Cont'd. from p. 1) packets to drizzle on your pizza crust to make your own Chashu pizza. Our Chashu options include Unseasoned Sliced, whole Chashu in Soy Sauce, and whole Chashu in Miso Sauce. Teriyaki and ginger are popular fla- vors and marry well with beef and pork. Our Beef Teriyaki and Ginger Miso Pork comes in a convenient 2-pound bag with the meat in sauce already chopped and ready to serve after heating. It is so easy to use and enhances any grain you choose to pair it with. Our newest product is our Japanese Meatball, which we make in half- and 1- ounce sizes. They are also precooked, so after heating, simply serve this tasty and tender meatball. For more information, go to www.pocino foods.com, call 626.968.8000 or email info@pocinofoods.com. Meat with a French Accent By Lorrie Baumann With more than 100 different cooked and cured charcuterie products, including pates, mousses, duck confit and duck ril- lettes, as well as sausages and boudins, Fabrique Délices has earned its place as one of the USA's premier producers of artisanal French-style meat products. "We do products for chefs to cook with and products that are ready to serve," says Sébastien Espinasse, Fabrique Délices' Vice President of Sales and Marketing. "We believe that if we do qual- ity food, the chef will recognize that and put their stamp on the product. They put our food on their menu, and that is a big recognition to us.... When you come from a foreign country to the U.S., when you have a French restaurant, you try to recre- ate the food you had at home, and the most important part is to find the ingredients." Fabrique Délices makes all of its products in California's Bay Area, from pork that comes from Iowa, chicken from Mary's Free Range Chickens and pas- ture-raised lamb from New Zealand. "The recipes are traditional and authen- tic. We are not trying to Americanize the product, to tweak the recipe to suit American tastes so we can sell more product," Espinasse says. "This is the closest to French tradition you can find in the U.S. We want to keep doing it." America's free-wheeling food cul- ture that allows for fusions like kosher Korean tacos and barbecue brisket banh mi might tempt other meat processors to innovate their recipes to create products that would be unrecognizable to Fabrique Délices' founders, who started the com- pany in 1989 as a subsidiary of French pâté producer SAPAR, which was estab- lished in Meaux, France, in 1920. But Fabrique Délices has stayed true to its original mission to recreate traditional French charcu- terie in the United States, Espinasse says. "We don't want to compromise the product. This is our identity," he says. "The market is so wide open that sometimes you can lose your head and do many things, but at the end of the day, you need to keep your focus and do what you do best.... Mostly what we try to do is whenever we put a recipe together, you put the protein in your mouth, and it goes up in your head, and it brings back mem- ories of your childhood with the flavor, and if the flavor is approved by your mind, then you say, 'This is what we need.' We grew up with these products so it is very important to keep it like this." "We don't use preservatives, artifi- cial ingredients, MSG, any of that," he adds. "We use the real spices, no extracts. Sometimes you can have some variation: when you use cayenne pepper, some- times there is variation from one year to the other, and sometimes people notice it. In the U.S., people are very sen- sitive to change. Artisan products, sometimes this is the way it is." Authenticity and quality are so important to Espinasse that he's now organizing an American Charcuterie Society to promote those values. "I'm going to try to push it through and get some retailers, some distributors, manu- facturers, maybe put a party together and try to move forward," he says. "We are a group of people and we are going to try to move this forward because we need to grow the charcuterie industry, and the only way we can grow charcuterie is for the whole industry together." Those who are interested in being part of the American Charcuterie Society should contact Espinasse at sebastien@ charcuteriesociety.org.