Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2018 n GOURMET NEWS 5 2 Experience Ginger in a New Way with Savortree Herb Crystals Ginger Savortree™ Ginger Crystals are the newest flavor in the Herb Crystals ® line by Fresh Origins, a San Diego-based com- pany. Made from real ginger, these Crys- tals have a refreshing and authentic ginger taste and they are the hottest new ingredi- ent for spicing up cooking at home. Not only does ginger have health and medici- nal benefits, these Crystals will add delight and balance to any meal. They are zesty and crunchy with just the right amount of ginger spice. From sweet to savory, add Ginger Crystals to salads, meats, seafood, pastries, fresh fruit, gelato, chocolate and even cocktails. "I love the Herb Crystals not only for their vibrant flavor, but also for the unique texture they impart to my desserts," says Pastry Chef Johnny Iuzzini. Savortree Crystals are an original concept by Fresh Origins. They have dazzling, all- natural colors and incredible flavors that come only from fresh whole herbs and flow- ers with absolutely no added flavors, preser- vatives or coloring and they are kosher certified. Fresh Origins produces the most flavorful fresh herbs and edible flowers, which are carefully hand-harvested at the peak of flavor and color con- tent; these are then com- bined with cane sugar to create beautiful, flavorful crystals that look and taste amazing. Savortree Crystals add an enticing and distinc- tive finishing touch to any culinary creation. Add color, texture and flavor to salads, fresh fruit, chocolates and much more. For Mixology: Savortree Mini Herb Crys- tals ® , Mini Flower Crystals ® and Mini Fruit Crystals ® are the next generation of glass rimmers. Mini Crystals have a finer granule size than regular Crystals and are perfect for creating distinctive upscale cocktails. For Tea: Savortree Herb Crystals, Flower Crystals ® and Fruit Crystals ® dissolve readily in tea. Sweeten hot tea in a distinctive and delicious new way. Savortree Crystals are avail- able in the following flavors: Herb Crystals Basil, Cilantro, Ginger, Habanero, Flower Crystals Mint, Fennel, Rose, Hibiscus, and Fruit Crystals Cranberry and Pumpkin Spice. They are shelf-stable and best used before six months, but can be frozen for a longer shelf life. For more information, visit www.savortree.com. Mini Sea Salt Caramel Bites from Chocolate Chocolate Chocolate Company New for 2018 – Mini Sea Salt Caramel Bites. Chocolate Chocolate Chocolate Company tweaked its traditional chewy enrobed caramel and crafted a softer liquid signature caramel with the Mediterranean sea salt cooked into the caramel. The caramel is made with fresh whipping cream, butter and Madagascar vanilla, and then it is slowly cooked in copper kettles. This new product is made in 'bite' size balls – easy for snacking. The product comes in milk and dark chocolate in a 4-ounce pouch bag. The sea salt caramel bites are made on the company's two new state-of-the-art Swiss Knobel one-shot lines. The product is made with Fair Trade Certified cocoa and sugar. Chocolate Chocolate Chocolate Company was founded in 1981 by the Abel family. Thirty-seven years later, all five family mem- bers own and operate the company and work alongside a team of talented candy makers, crafting chocolates one batch at a time. What started out as a small retail store and candy kitchen has expanded into a craft chocolate manufacturer with a national presence. In 2012, the company moved into a new state-of-the-art 30,000 square foot facility to expand its manufactur- ing capabilities. Since its opening in 2012, the family has invested over $2 million in new equipment into the facility. In 2018, the com- pany purchased a neighboring fa- cility to expand manufacturing and add a new distribution center and warehouse. Together, both facilities give the company 55,000 square feet of manufac- turing, warehouse and distribution for its con- tinued national expansion. The company has a branded product line, as well as a private label and contract manu- facturing division. Private label and contract manufacturing have been a catalyst for the company's growth. Solar energy, LED light- ing and weekly card- board recycling are just a few programs that are implemented at the plant to reduce the fa- cility's carbon foot- print. "Even with our amazing growth, we feel that we have not even scratched the sur- face yet," said Christina Abel, family mem- ber and Vice President of Finance. Visit Chocolate Chocolate Chocolate Com- pany at booth #5550. For more information, call 888.222.7710, go to www.chocolate chocolate.com or email sales@chocolate chocolate.com. Healthy Snacking from Highland Farm Foods Snacking healthy and following a healthier lifestyle should not be a dull experience. In fact, it should be fun, enjoyable and guilt free! For Highland Farm Foods, it's all about snacking on real food with real flavors. The company believes in making healthy, nutri- tious and delicious products with natural in- gredients and no artificial flavors. Its new savory line comes in three innovative flavors: Black Sea Salt, Sweet Chili and Italian Herbs. Indulge in its fun sized snacks while you're on the go, at work, class, or watching a movie. For the new savory line, Highland Farm Foods focused on researching original and innovative ingredients in order to develop fun and exciting flavors. Black Sea Salt will stand out from any other sea salt snack you have ever tasted. Highland Farm Foods went to Peru to the an- cient Inca valleys to find black sea salt, which is found in small ponds that were part of an ocean that evaporated thousands of years ago. In today's age, indigenous farmers (de- scendants of the Incas) are the only ones who can harvest this black sea salt. Black sea salt's fla- vor is so unique that Highland Farm Foods decided to use it in all its savory flavors. Sweet Chili was inspired by Thai sweet and savory combinations. Highland Farm Foods decided to mix together some key in- gredients that would create a balanced snack with a subtle spicy kick. If you are a fan of exotic flavors, Sweet Chili is for you. Italian Herbs was inspired by Italian flavors. This flavor- ful snack is great to eat on the go, or as a topping on avocado toasts, or instead of croutons in a salad. The Quinoa Pops line also includes sweet flavors: Vanilla, Chocolate and Cinna- mon. Snack smart, snack clean and #snackon realfood. For more information, go to www.highland farmfoods.com or visit the company's Insta- gram page @highlandfarmfoods. Käserei Champignon's Cambozola Black Label Named Best in Class at World Championship Cheese Contest Käserei Champignon, a family-owned cheese producer in Bavaria, Germany, is pleased to announce that Cambozola Black Label, one of its specialty soft ripened cheeses with delicate blue veining, was awarded the World Championship Cheese Contest's "Best in Class" in the category of Blue Veined Cheeses, Exterior Molding. The secret, according to Flynne Wiley, Chief Executive Officer of Champignon North America, the exclusive importer of the cheese in the U.S, is the quality of the milk and the careful affinage by the cheesemak- ers. "It all starts with fresh milk and cream that comes from local farms in Bavaria. Cows in this region have ample room to graze – by law, farms must limit the number of cows to no more than two per hectare – and during the summer months are taken to high elevations to graze on alpine grasses. The low-stress lifestyle and nutrient rich diet results in high quality milk that in turn cre- ates excellent cheese texture and flavor." Cambozola Black Label has elegant blue marbling and a gray exterior molding, unique among soft ripened cheeses today. This gray mold is actually a natural charac- teristic of penicillium camemberti, the sur- face mold commonly used to make soft ripened cheeses, but was replaced by the white bloomy variety that is the norm today. Cambozola Black Label was among one of 3,402 cheeses that had been entered in the 2018 World Champi- onship Cheese contest, organized by the Wis- consin Cheese Maker's Association. The contest, held in Madison, Wisconsin in early March, gathered the world's top judges to taste cheeses from 27 different countries. In addition to the top honor of Best in Class, Käserei Champignon also took home a Second Place award for its Rougette Bavar- ian Red cheese in the Open Class: Soft ripened Cheese category, as well as a Third Place award for Champignon Mushroom in the Open Class: Flavored Soft ripened Cheese category. "The cheese makers at Käserei Champignon are truly mas- ters in the art of cheese pro- duction and innovation," Flynne notes. "The awards Käserei Champignon has won over the years is cer- tainly recognition of excel- lence in their craft." Käserei Champignon is an award-winning cheese maker with over 100 years of tradition of cheese-making with quality milk from the Bavarian Alps region in Germany. Since the early 1980s Champignon North America, Inc. is the im- port, sales and marketing arm of Käserei Champignon in the U.S., with North Ameri- can headquarters located in Englewood Cliffs, New Jersey, just minutes away from New York City. For more information, visit booth #1474 or go to www.champignon-usa.com.

• Cover