Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2018 n GOURMET NEWS 1 6 What's New from Wild Garden After a successful launch of the "Taste of the Mediterranean" line in 2016, consumers and retailers alike are demanding even more in- spired ethnic flavors. Wild Garden ® obliged and crafted two all new marinades and a sim- mering sauce that satisfies today's and to- morrow's dining trends. Moroccan Chermoula is bursting with the flavors of cilantro, parsley, garlic and herbs – perfect for seafood and poultry. Chicken Shawarma is a warm and exotic blend of flavorful herbs and spices, and ri- vals the most famous shawarma stands in the Middle East. Tunisian Shakshouka is a brand-new simmering sauce, featuring a savory blend of ripe tomatoes, onions, chunky red peppers, garlic and spices – an exceptional base for poaching eggs, fish or shrimp. Two all new pilafs also join the authentic line of "heat and serve" products: Dill & Fava has fragrant wisps of fresh dill weed and tender young fava beans, folded with basmati rice for a delicate side dish; and Rice & Potato pilaf is reminiscent of comfort food of rural Lebanon – tender chunks of potatoes and fragrant herbs and spices make this a hearty and delicious side dish. Beautiful packaging will effortlessly catch eyes on retail shelves, create trial and repeat purchases, and can be cross merchandised in the meat department. Packed conveniently in a six pack, the box top is removed to reveal a tray that fits perfectly on the shelf. Attractive, a t t e n t i o n - g r a b b i n g shippers are available for both marinades and pilafs. Wild Garden strives to develop products with a clean label, and uses only all-natural wholesome ingredients and no preservatives. The Wild Garden team creates fully supported social media and marketing cam- paigns with the novice con- sumer in mind. Quick cooking videos and recipes demonstrate just how easy the products are to use and highlight the many ways to prepare #WildGardenEats. For more information, visit booth #5024, go to www.wildgarden.com or contact Vice Pres- ident of Sales, Mark D. Smith at 708.298.3819 or marksmith@wildgarden.com. MarDona Adds New Products to La Truffe Royale Line MarDona Specialty Foods announces four new products in the La Truffe Royale line. After much research, taste testing, rejections and so on, it came up with these four great new items to add to its La Truffle Royale product line. The company is certain you will find these to be a great addition to your truf- fle retail lines. Black Truffle Acacia Honey: MarDona had searched for quite some time to replace its Wild Forest Tupelo Honey. It kept getting batches of honey that didn't meet its stan- dards. After some research, MarDona dis- covered a great acacia honey (the best of the best). It imported this fine, smooth acacia honey from Italy, then blended it with some black truffle pieces along with truffle essence. This honey makes a perfect addition to any cheese platter, roasted poultry, and is great over fresh ricotta cheese and toasted bread. It is perfect for any dish or even as a dip. Black Truffle Rub: MarDona has been working on a truffle version of a rub for some time. It wanted the rub to stand out on its own merits. After much research, trials and errors, the company came upon a great find. By incorporating a dried black truffle with a hand harvested salt, it came up with the rub to beat all rubs. It's a very fine pow- der that rubs well into any meat, poultry or seafood. Also, it can be added to sauces and more. Black Truffle Sea Salt: One of MarDona's great finds was its new imported Black Truf- fle Sea Salt. This sea salt is a perfect addition to anything you would put salt on. Perfect over fries, onion rings, pizza, burgers, sand- wiches, popcorn and so much more. The salt is a perfect blend of truffle essence mixed with a fine imported sea salt and truffle pieces. Black Truffle Tapenade: MarDona has had many requests for a truffle spread, but it just never got around to it. Then one day after doing R&D, MarDona worked out this great formula of black truffles, truffle infused oil along with some TLC and came up with a great spread. But it's more than that! This is what Mar- Dona calls a tapenade. Use it straight from the jar and spread over some toasted crusty bread, or mix with a mayonnaise and create a wild truffle aioli. Add to hot cooked pasta as a great truffle pasta dish. There is no limit what you can do with it. For more information, call 855.OIL.SPRAY (645.7772), email info@mardonaspecialty foods.com or go to www.mardonaspecialty foods.com. Stonewall Kitchen: 'Tis the Season Few flavor combinations are more festive than chocolate and peppermint, a classic pairing that takes center stage in Stonewall Kitchen's newest, seasonal desserts: Choco- late Peppermint Brownie Mix and Chocolate Peppermint Fudge Mix. Fans of Stonewall Kitchen's Traditional Brownie Mix will love this updated version that's all decked out for the holidays. The rich, fudgy batter bakes up into a moist, chewy brownie base that's perfectly bal- anced by a coating of fluffy mint frosting and a sprinkling of naturally-colored peppermint pieces. Ideal for gifting to friends and family, these brownies also make for a winning sun- dae when paired with Stonewall Kitchen's thick, rich Chocolate Peppermint Sauce and a few scoops of cold, creamy vanilla ice cream. Looking for more chocolate-peppermint goodness? Stonewall Kitchen's only fudge mix channels the flavors of grandma's best without any of the hassle that comes with from-scratch candy making. Featuring bit- tersweet chocolate and confectioners sugar, this mix transforms into silky- smooth fudge with only the ad- dition of sweetened condensed milk, eliminating the need for cumbersome candy thermome- ters while allowing even the most amateur of cooks to achieve a prize-winning consis- tency. To top it off, crushed candy canes are dusted over the still-warm fudge for a pretty presentation. The finished desserts serve as an attractive hostess gift, stocking stuffer or addition to any party spread. With these products on your shelves, your customers are sure to have an extra happy holiday. Taking cues from old-school recipes, both mixes create treats that boast a homemade taste without requiring an excess of ingredients or a long list of complex instructions. Instead, customers are able to quickly whip up a batch of either confection using just a few extra items from their pantry. Care- fully crafted by the experts at Stonewall Kitchen, these desserts promise to add a little merriment to anyone's day. Visit Stonewall Kitchen at booth #5336. The Benefits of Goat Milk Products A2 Milk in the Epic Source Foods portfolio continues its growth across the globe. Sur- prisingly, almost 75 percent of the world's population is lactose intolerant or sensitive, yet most of them can have Epic Source Foods' A2 milk from goats. Another surpris- ing statistic is that nearly 70 percent of all milk consumed in the world is now goat milk. Epic Source Foods' A2 milk portfolio includes Laloo's Ice Cream and Funny Farm by Laloo's. The Funny Farm portfolio just turned one year old and can be found in all 50 states and six other countries. Funny Farm portfolio consists of the world's first Mac & Cheese, Cheddar Pop- corn and Frozen Pizzas made exclusively with A2 goat milk. Now the portfolio con- tains over 20 SKUs and is adding fresh and shelf stable milk, hard and soft cheeses, but- ter, cheese puffs and cheese snack crackers unlike anything available in the U.S. The Millson Family is having a ball with its portfolio. It's a labor of love educating consumers on the benefits of A2 milk, with a focus on the goat milk because of its small milk globule providing easy digestion, a problem many have with dairy. Tim, Julia and their son Stan and daughter Natasha Millson are the sole owners of Epic Source. They source and produce in Wisconsin but live in Frisco, Texas because of warm weather. The amazing nutritional and sustainability benefits combined with a cow-like taste cat- apulted the company to one of the fastest growing "real dairy" companies outside of just cheese. It transitioned from a 15-year- old ice cream company called Laloo's to a full A2 portfolio covering edge and center store op- portunities. Con- sumers remind the company that they can't live on cheese and ice cream alone, which is why it designed the food and snack items. Its pas- sion to get products into the hands of the hundreds of millions of consumers that can't or won't consume A1 cow milk is what drives the company. Until Funny Farm, there were no other "real dairy" food options outside of cow milk. "Goat milk is sustainably and nutri- tionally superior in my opinion," says Millson. Goat milk is the closest thing to mother's milk on the planet, and contains less lactose, lower carbs, more vitamin A and D, potassium, copper, iron and man- ganese. Goat milk fat globules are 90 per- cent smaller than those of cow milk, providing that easy digestibility edge. Most cow milk contains A1 casein, the allergen that affects so many. The goat sustain- ability is amazing; their tiny carbon hoof- print combined with the fact that goats produce more milk per ounce of grass eaten than cows make them the perfect dairy source. North America is finally catching on to this worldwide trend with goat milk consumption growing while cow milk continues to decline. Better milk re- ally does makes better cheese and ice cream. A2 Goat Milk: Learn more, live better. Welcome back to real dairy. For more information, visit booth #575 or go to www.epicsourcefoods.com.

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