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GOURMET NEWS www.gourmetnews.com n JUNE 2018 n GOURMET NEWS 9 0 Green Mountain Gringo Salsa and Tortilla Strips In 1989, Christine and Dave Hume produced the first jar of Green Mountain Gringo ® Salsa in the kitchen of their Chester, Ver- mont, farm. It was created using fresh ingre- dients, chopped by hand, cooked with care and ladled into jars. Today, it starts with the freshest of vegetables that are picked at the peak of ripeness, and as a result, the com- pany continues to produce the freshest jarred salsa on the market. TW Garner Food Company's Green Moun- tain Gringo Salsa is prepared from ripe toma- toes, onions, tomatillos and jalapeños, as well as pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt and spices. Green Mountain Gringo uses high-quality, all- natural ingredients that would require extra time and money to make from scratch. Green Mountain Gringo Salsa was se- lected as America's "Best Tasting Salsa" in May 2013 by epicurious.com, one of the country's most respected culinary electronic publications. With an increasing awareness of health and nutrition issues, salsas have risen in pop- ularity because they are low in cholesterol, fat and calories, and because they provide a great way to add depth and flavor to any dish or just that extra zip to a sauce. Green Mountain Gringo has no trans fats, no preservatives and is Non-GMO Project Veri- fied, meaning that it has been independently tested and verified to demon- strate best practices for avoidance of genetically modified ingredients by The Non-GMO Project. All of its products are lower in salt than similar products as well. Green Mountain Gringo also offers the perfect complement to salsa – its consistently high-quality tortilla strips. Pairing Green Mountain Gringo Tortilla Strips with Green Mountain Gringo Salsa on the shelf is a great way to increase brand recognition, which can lead to more sales. Green Mountain Gringo salsas are avail- able in five varieties: Hot, Medium, Mild, Roasted Chile and Roasted Garlic. The tor- tilla strips come in Original, Blue Corn and White Corn varieties. Green Mountain Gringo salsas and tortilla strips are sold in natural, health and specialty food stores, as well as in grocery stores and on the company website at www.greenmountaingringo.com. Green Mountain Gringo is part of Garner Foods, a family-owned business in Winston- Salem, North Carolina, that has been com- mitted to producing quality products since 1929. For more information, go to www.green mountaingringo.com. Endless Possibilities with Barlean's Butter Flavored Coconut Oil Barlean's dairy-free Butter Flavored Organic Coconut Oil offers all the benefits of organic coconut oil, along with the rich taste of real butter – a recipe for endless culinary possi- bilities. Delicious on toast and muffins, or melted over popcorn, baked potatoes or cooked vegetables, it's hard to believe that a healthy, vegan, non-hydrogenated oil can taste so incredibly good. It's an ideal 1:1 substitute for butter in all of your baking recipes. With its high smoke point, it's also perfect for cooking and frying under 375 degrees Fahrenheit. Made exclusively from sustainably har- vested coconuts, Barlean's Butter Flavored Coconut Oil is both organic and Non-GMO Project Verified. Plus, the all-natural butter flavor comes from botanical extracts only, so you can rest assured there are no artificial flavors or colors – just pure buttery goodness for your whole family. Coconut oil is known as a healthy fat because it con- tains medium–chain triglyc- erides (MCTs), which are associated with healthy heart and brain function, weight management and more. But not everyone wants to add the taste of co- conuts to everything. Enter Barlean's Butter Flavored Coconut Oil. As versatile as it is delicious, here are a few creative ways to use Barlean's Butter Flavored Coconut Oil: wrap with corn on the cob in tin foil and put on the grill; sauté with fresh spinach and garlic; rub on chicken along with seasonings be- fore roasting; scramble with eggs and vegan sausage or bacon; fry with bananas, cinnamon and your favorite sweetener. Equally happy warm or cool, Barlean's Butter Flavored Co- conut Oil doesn't require refriger- ation. It will start to melt at around 76 degrees Fahrenheit, so keep it refrigerated for a solid consistency, or leave it out for a soft or liq- uid consistency. Available where natural foods are sold, or on www.barleans.com. Non-Dairy Yogurt from COYO COYO, America's fastest growing non-dairy yogurt, is a coconut-based alternative that was created in Australia in 2012 by Henry and Sandra Gosling. It has since spread worldwide and is available in the U.S. at leading natural and organic grocers. Paleo certified, COYO is 100 percent vegan and has no added sugar, fillers or preservatives. Kosher-certified, it is hand- crafted in "coconut-only" kitchens. Made using only five ingredients (coconut extract, water, tapioca, pectin and probiotic cultures) of premium quality, all COYO products are naturally rich in fatty acids, making them an easily digestible source of energy, minerals and vitamins that consumers of all diets can enjoy. Every ingredient is carefully selected and serves a specific purpose, and the use of minimal packaging means a small carbon footprint for a product consumers can feel good about. COYO stands apart from other non-dairy products with its unbeatable smooth taste and thick, rich, yogurt-like texture paired with its clean label. It's a true kitchen work- horse with a variety of applications; it's a substitute for com- mon dairy products when cooking or baking, or you may enjoy it on its own or with fruit and gra- nola for a whole- some snack. Available in 5.3- ounce and 12-ounce containers, COYO's five flavors, Natural, Mango, Mixed Berry, Chocolate and Vanilla Bean are also avail- able in foodservice sizes. Made with nutrient-dense coconut cream rather than coconut milk, it lends to the fla- vor of the product and increases the benefits to the consumer as plant-based nutrients are more eas- ily absorbed than nutrients from other animal-based products. All COYO ingredients are sustainably farmed and as consumers continue to gravitate towards plant-based products and socially responsible brands, COYO is poised for suc- cess and continued growth in the market. For more information, contact Aaron Wallace at aaron@coyo.us, or call 505.247.0012. Roobar Arrives in the United States An interview with Anita Klasanova, Founder and Brand Creator, Roobar. GN: What is Roobar? AK: Roobar is an organic, raw, vegan energy bar with a very simple recipe of just four to five ingredients – superfoods, dried fruits and nuts. We keep the products as clean as possible and do not process any gluten, soy or peanuts. GN: What is the story behind the company? AK: My husband and I began this journey in 2006 with a small retail shop, offering natu- ral and organic products. It was the first or- ganic shop in Bulgaria. In the search for healthier treats for my own children and lead by the ambition to change my way of eating, I developed a delicious recipe for raw bars made from simple, wholesome ingredients. The tasty snack quickly became a favorite dessert in the shop, which inspired us to share it with the world. We partnered up with Yani Dragov, an entrepreneur from the or- ganic sector, and founded the Roo Brands Ltd. in 2012. Today it is Europe's best-sell- ing organic health bar and we are thrilled to be bringing Roobar to the U.S. GN: What does Roobar mean? AK: The name Roobar comes from a Euro- pean slang term for 'raw bar' – there is no thermal treatment in the production of the bar, meaning all the nutrients, vitamins and enzymes are preserved. We pride ourselves on being an innovative company, a trend-set- ter and that can be seen in our new product line; the pre-probiotic energy balls. GN: What products does Roo- bar offer in the U.S.? AK: We are excited to introduce Roobars' U.S. nut-based range with flavors such as Cherry & Maca and Goji & Coconut. In addition, we are offering probiotic balls. These energy balls offer all the great taste and goodness of Roobar along with immune and digestive health strengthening pre and probiotics. Some of the great flavors are Matcha Choc Chip Mint, Guarana Coconut Vanilla and Cacao Brazil Nut Maca. GN: What is different about the U.S. mar- ket? AK: There are market differences in the U.S., but I see a global movement toward simpler, plant-based foods and a more nat- ural way of living. Roobar works for children, parents, athletes, stu- dents and those with a busy lifestyle – it is a universal product. GN: What unique challenges and opportunities does the U.S. market hold? AK: Unlike some of Europe, the 'health' or 'nutrition' bar segment is well developed in the U.S. It is a very large part of the grocery market, but a lot of products are not necessar- ily healthy. Many are high in added sugar or have artificial ingredients. Roobar sets itself apart in the category in that it is raw, no heat treatment, no processing. The unique oppor- tunity for Roobar in the U.S. is that there is no need to develop a market – we are simply of- fering a genuinely healthy option in a cate- gory that doesn't always deliver on its promise.

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