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AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA Kimberly Oser Publisher Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry • Jeanie Catron • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Jay Watson • Hannah Stefanovich Show Logistics & Distribution Marcos Morhaim Senior Account Manager Adrian Chacon • Andrea Hartnett Beth Painter • Bo Robinson Account Managers Tara Neal Director of Operations Enrico Cecchi European Sales OCG Show Daily is published by Oser Communications Group ©2018 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder OCG Show Daily Monday, June 11, 2018 4 Lantana Introduces Fruit-Forward Hummus Flavors By Kristin Garro, Vice President of Marketing, Lantana Foods Lantana Foods, creator of "the other bean hummus," introduces a unique new line of fruit-forward flavors with the launch of new Blueberry, Cherry and Mango Hummus SKUs. The Austin, Texas-based brand created the new flavors after con- sumers responded positively to its Strawberry Hummus launch in February of this year. The Lantana Fruit Hummus line, the first ever from a national hummus brand, capitalizes on the healthy indulgence food trend and gives consumers a wholesome, fruity new way to satisfy their sweet cravings. It will also expand hummus eating occasions to a new daypart: breakfast. Like all Lantana hummus, the new fruit flavors are non-GMO, gluten-free, vegan and certified kosher. They are also made with white beans instead of the tra- ditional chickpeas used in most hummus brands. Lantana is known for creating innovative flavors with unique ingredi- ents such as edamame, beets, carrots, black beans, yellow lentils and cucum- bers. "We're 'the other bean hummus,' and by nature we like to try new things that haven't been done before," said Lantana Foods Chief Executive Officer Matt Gase. "Not only does the new line offer innovative flavors, it also brings hummus to new dayparts like breakfast and dessert." Each Lantana Fruit Hummus shares a unique flavor profile and a white bean base. Strawberry is savory and tart with basil and balsamic vinegar notes; Blueberry is sweet, bright, fresh and vivid blue-purple; Cherry is sweet, smoky and layered; and Mango is sweet, savory and tropical with hints of chili and cilantro. Any of the flavors can be used in place of jams, jellies or cream cheese on t o a s t , muffins or bagels at b r e a k f a s t , and can serve as a fruit dip, crepe fill- ing, cheesecake topping, parfait layer, cannoli filling or even cake frosting. "Our mission at Lantana is to bring innovation and bold flavor to the hummus category with unexpect- ed combinations that are bright, healthy and delicious," said Gase. "Our new Fruit Hummus line truly breaks new ground for ways to enjoy hummus." The Lantana Fruit Hummus (MSRP $3.99/10-ounce tub) line will be avail- able at retail in September 2018. Visit Lantana at booth #5327. For more information, go to www.lantanafoods.com or email sales@lantanafoods.com. Callebaut Launches Gold Finest Belgian Chocolate With more than 100 years of chocolate expertise, Belgian chocolate maker Callebaut ® is introducing a new flavor and color to its Finest Belgian Chocolate range. The brand-new caramel chocolate Gold will join the ranks of the classic dark, milk and white chocolate. With this new recipe, Callebaut offers chefs a chance to indulge their customers with the popular flavor of caramel. Like the existing Finest Belgian Chocolates, Gold chocolate is produced entirely in Belgium from the bean. Callebaut Gold will be available to chefs and artisans starting in April 2018. This development is a noteworthy achievement for Callebaut. The iconic Callebaut Belgian chocolate recipes found in the kitchens of chefs around the globe – 811 (dark chocolate), 823 (milk chocolate) and W2 (white chocolate) – now have a caramel cousin. Like all of the Finest Belgian Chocolates, the Gold recipe is produced entirely in Belgium. In fact, Callebaut is the only gourmet chocolate maker whose production process – from cocoa bean to chocolate – has taken place entirely in Belgium for over a century. New Flavor Combinations Gold chocolate brings a warm caramel and amber color with a golden hue to gourmet and artisan creations. The intense, balanced chocolate adds an unexpected injection of caramel flavor to any dessert with its rich tones of toffee, butter and cream. Growing Popularity of Caramel For years, caramel has been a popular element in the ranges of chocolatiers, bakers and pastry chefs and on the menus of many restaurant chefs. Yearly sales prove its popularity and show that consumers are paying more for caramel chocolate than for some traditional chocolate fla- vors. "Over the years, our Chocolate Heroes have presented us with won- derful desserts made with the Finest Belgian Chocolate range. In the new Gold choco- late, we are offering them a chance to embrace their creativity once again. We are convinced that they will come up with fantastic creations incorporating this new chocolate," says Frederic Janssens, Gourmet Global Brand Manager at Callebaut. Sustainably Grown Just like the rest of the Finest Belgian Chocolate range, Callebaut Gold is craft- ed from sustainably grown cocoa. Callebaut works closely with the Cocoa Horizons Foundation in an effort to ensure a sustainable future for West African cocoa farmers. Cocoa Horizons helps cooperatives produce better cocoa beans and works to improve living condi- tions for the 26,000 farmers united in its participating coop- eratives. About Callebaut For more than 100 years, Callebaut has been crafting chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut has been supplying craftsmen all over the world since 1950 with its Finest Belgian Chocolates, which are still today made 'from bean to chocolate' in Wieze. Callebaut is part of the Barry Callebaut ® Group, the world's leading manufacturer of high-quality chocolate and cacao. For more information, visit booth #5127 or go to www.callebaut.com. Amoroso's Is How Great Sandwiches Roll The quality of the bread you offer customers says a lot about the quality of your restaurant, sandwich shop, supermarket, grocery store, foodser- vice operation or sports and entertain- ment venue. That's why Amoroso's Hearth-Baked Bread and Rolls will help attract new customers and enhance the reputation of your busi- ness. For more than 114 years, beginning in 1904 in Philadelphia, Amoroso's Baking Company and its authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheesesteaks, hoagies, roast beef and roast pork sand- wiches made their reputations on. Over the past 40 years, that reputation has spread across the country and around the world. Amoroso's is "Why Philly sand- wiches are world-famous.™" A brand new bakery of nearly 400,000 square feet – in addition to state- of-the-art frozen operations, a par-baked program and a foodservice division – have enabled customers in all 50 states, as well as Bermuda, Canada, Guam, The Philippines and Puerto Rico to enjoy Amoroso's products. Amoroso's leg- endary rolls are even available in Saudi Arabia. Through all of this growth, the com- pany still relies on its closely-guarded family recipe. Using only the finest ingredients, Amoroso's Hearth-Baked Bread and Rolls are baked from scratch 24 hours a day, seven days a week and delivered fresh every day in the greater Philadelphia area, or flash-frozen for immediate s h i p p i n g . The result is a supe- rior prod- uct with a light, crisp crunch on the out- side and a soft, yet firm bite on the inside. Amoroso's state-of-the-art frozen facilities, "Thaw & Serve" and "Par- Baked" programs now bring the classic Philly sandwich roll to venues anywhere in the United States or around the world. The quality of Amoroso's frozen prod- ucts is so high, Philadelphia expatriates always recognize that unique Amoroso's taste. With the resources and capacity to service both small and large business- es, supply fresh or frozen bread and rolls – even design custom products tailored to specific company needs – Amoroso's is the local Philly bakery that's an international resource. Now the rolls that made Philly sandwiches world-famous are available world- wide. Visit Amoroso's at booth #5639. For more information, call Bob Rector at 215.863.8815, email brector@amoroso baking.com or go to www.amoroso baking.com.