December 2011 - Oser Communications Group

Honey
Foods from the
United Kingdom
MARKETWATCH:
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Caviar & Truffles
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volume 76, number 12
DECEMBER 2011 $7.00
n
specialty
retailers
n
Phoenicia Specialty Foods opens
downtown Houston location
page 13
grocery &
department
Stores
Fresh & Easy opens first smallerformat Express store page 15
n Whole Foods Market reports
strong Q4 page 15
n
Specialty
Distributors
& Brokers
n
New partnership Specialty Food
Sales of New York announced
page 19
supplier
business
n
Niman Ranch expands
farming, processing east
to Pennsylvania page 20
News...................................................2
New Section:
Giftware.............................................11
Marketwatch.....................................21
Ad Index............................................23
Smorgasbord/Classifieds...................23
www.gourmetnews.com
Winter Fancy Food Show
expands exhibit space, adds
broker meeting program
Consumers may be cautious for
the holidays, but the specialty
food trade remains optimistic. For
the first time, the Winter Fancy
Food Show has sold out its usual
exhibit area in Moscone Center,
and opened additional space in
Moscone’s Gateway Ballroom across
from the South Hall.
This is the first time this has
happened, according to Ron Tanner
of the NASFT (Natl. Assn for the
Specialty Food Trade), which owns
and manages the show. The ballroom will house for two popular
trend-spotting showcases: What’s
New What’s Hot, and product
displays from NASFT Member
Candidates.
That’s not the only expansion
this year. The NASFT’s popular
Business Builders program, in
which 10-minute meetings can be
scheduled between producers and
retailers to maximize time at the
show, now includes food brokers
as well. The service is free for
attendees and can be arranged via
the NASFT’s website.
This year also features a
particularly good trio of tastings.
Retailers and foodservice customers in particular will enjoy the
Fancy Food Show’s first-ever Salt
& Pepper tasting, which looks at
new options in this once simple
category. Tastings are also lined up
for artisan cheeses and new world
olive oils, both foods with deep
roots in California.
For specialty food producers,
the popular training modules
Basics Friday and Startup Saturday
have each moved one day back,
Continued on Page 2
Chex Finer Foods marks year with
new facility, Inc5000 slot
By ROCELLE ARAGON
the expansion phase.
The year 2012 will be big
Chex is an established
for Chex Finer Foods. The
company, so to mainMassachusetts-based specialty
tain that rate of growth
distributor moves into a huge
is unusual.
new facility in January, months
One factor in its sucafter being named to the Inc5000
cess has been a select
list of fastest-growing privately
product mix “on the
owned companies.
mainstream side of
Because the list measures
the natural business,”
rate of growth, it is Full circle: Chex’s signature chip is as Michael
generally populated by a tribute to the olives and capers Isenberg puts
young companies in traded by founder Jay Isenberg. it. Together
with brother Jeremy, Isenberg now
runs the company founded by their
grandfather Jay 45 years ago.
“We’re a regional distributor,
working closely with our clients,”
Michael Isenberg says. Chex works
hard to source and sometimes create
items that can be differentiators for
its clients. House brand Laurel Hill,
for example, includes over 100 SKUs,
from its popular chips to olive oils,
heirloom beans and grains.
Continued on Page 4
Gourmet preserves top Kosherfest
new product competition
Kosherfest, the largest show and
exhibit for the growing kosher-certified market, revealed the winners
of its New Products Competition in
November. The judging took place
at the Jewish Community Center
in New York City, prior to the Nov.
8-9 festival.
A panel of kosher food experts
and supermarket buyers selected
top new kosher-certified in 17
categories, from snacks to beverages to dairy. Winners reflect the
diversity of flavors and cuisines
now available within the koshercertified category, one of the fastest
growing in the overall specialty
food market.
Tishbi Passion Fruit and
Strawberry Champagne Preserves,
imported by Canadian company
Fruit of the Land, was named Best
Overall New Product. Tishbi has
also won top awards at the biannual food show SIAL Canada.
The winners of the 17 categories
are:
Best New Beverage:
Sparkling Ayala’s Herbal Water,
Sterling Sales
Best New Bread, Grain, Cereal,
or Cracker:
Sliced Artisan Slider Rolls,
Tribeca Oven, Inc.
Best New Candy:
Rabbi Mints Classic Kosher
Mints,
CJ Global
Best New Desserts/Baked Goods
or Sweets:
Mango Gourmet Italian Ice,
GIANNI New York
Best New Dip, Spread or Salsa:
Sabra Guacamole,
Sabra
Best New Frozen Entrée:
Ta’amti Meat Flavor MEATLESS
Bourekas, Ta’amti
Best New Giftware or Novelty
Continued on Page 7
U.S. food
producers,
importers see
success at
Anuga 2011
More than 150 U.S. companies
exhibited at Anuga 2011, the latest edition of the huge bi-annual
food industry trade fair this past
October in Cologne, Germany. It
was a good year for the country
there: new products were found to
import, and one U.S. specialty food
was selected for the prestigious
taste11 Innovation Award.
“Receiving the Taste 11 award
definitely created interest. Anuga
had an impressive display highlighting each product in its own
glass cabinet, and at least a dozen
people sought us out specifically
for [that] item,” said Carol Deeney,
Stonewall Kitchen’s international
sales manager.
Stonewall Kitchen’s Espresso Rub
was judged one of 54 top new
product innovations at Anuga, out
of more than 2,000 entries.
See the full list on page 9.
Besides being reported internationally, the award “helped to
highlight our brand overall and was
a great lead in for potential customers/distributors that our products
are recognized both nationally and
internationally,” said Deeney. The
company plans to return to Anuga
in 2013.
Dave Hirschkop of sauce company Dave’s Gourmet is another
happy exhibitor. This was his third
time at Anuga, and he considers it
good way to maintain international
presence and keep in touch with
his European accounts.
Hirschkop exhibits through a program of the NASFT (National Assn.
for the Specialty Food Trade) that
allows members to send products
for display in the NASFT’s table at
the U.S. pavilion. European leads are
Continued on Page 10
2
general NEWS
www.gourmetnews.com
Poll shows strong consumer
support for wine place names
and truth-in-labelling
Consumer demand is growing for
wine truth-in-labelling, according
to a recent poll of 1,000 U.S. wine
drinkers. This is a positive indicator for efforts to protect the use
of place names in other specialty
foods such as cheese, coffee, olive
oil and balsamic vinegar.
The poll was released by a
15-member coalition of winegrowing regions, the signatories
to the Joint Declaration to Protect
Wine Place and Origin signed in
2005. Several top-tier chefs have
also signed an open letter of support, indicating the importance of
the issue for food as well as wine.
The organization is releasing the
poll results in the hope of influencing policy both in the U.S. as
well as in fast-expanding wine
markets like China and India.
In September this year,
Australia officially and permanently ceased the use of the
words “champagne,” “port” and
“sherry” on Australian wine
labels. This concluded a gradual
phaseout and adaptation of new
names (ie, Australian Tawny)
mandated in a 2008 wine accord
between the European Union and
Australia.
In the U.S., however, current
regulations permit the use of
words like “champagne,” “chablis” and “burgundy” to describe
wines with certain characteristics,
rather than wines from these
specific places. While many producers do very well with wines
truthfully labelled, for example,
“American Sparkling Wine,”
major producers continue to market wines labelled otherwise.
Yet poll results found that
Americans, in particular, have
very strong feelings about the
role of location in making winepurchasing decisions. Key findings include: 79 percent consider
the region where a wine comes
from an important factor when
buying a bottle of wine; 75 percent reported that they would be
less likely to buy a wine if they
learned that it claimed to be from
a place like Champagne, Napa
Valley or Oregon, but in actuality
was not; and 96 percent say that
consumers deserve to know that
the location where wine grapes
are grown is accurately stated on
wine labels.
In over 20 years of polling,
rarely have we seen such strong
feelings on an issue like this,”
said Rob Autry, partner of Public
Opinion Strategies and the lead
pollster on the project. Despite
these sentiments, when presented
with two labels side by side,
most consumers were unable to
determine the correct origin of
the wine. This underscores the
challenges winemakers face with
current labeling laws.
When a place name is misused, a part of the identity of
that distinctive wine region is
lost and consumers can be misled. This poll shows that U.S.
consumers understand this and
are looking for clear labeling of
wine place names when they
purchase wines,” said Linda
Reiff, executive director of Napa
Valley Vintners.
Place names are central to
understanding the foods and
wines we work with every day,”
says Jose Andres, a James Beard
Award-winning chef. “We cel-
ebrate foods and wines from all
over the world every day, because
they bring special elements to
the table and we believe that
clear labeling is central to this
experience.”
“Americans care about where
their food and wine are from
more than ever before, so we
must stand together to ensure
that consumers accurately receive
the location-driven products they
desire,” says Chef Ken Frank of
Napa Valley’s landmark restaurant, La Toque.
The Joint Declaration to Protect
Wine Place & Origin was originally signed in 2005, and now
has the support of 15 international wine regions: Champagne,
France; Chianti Classico, Italy;
Jerez, Spain; Long Island, N.Y.;
Napa Valley; Oregon state; Paso
Robles; Porto, Portugal; Rioja,
Spain; Sonoma County; Tokaj,
Hungary; Victoria, Australia;
Walla Walla Valley, Washington;
Washington state; and Western
Australia. More information can
be found at www.protectplace.
org. gn
78 percent of U.S. families purchase
organic foods, despite economic straits
Seventy eight percent of U.S. families—more than ever before—say
they are choosing organic foods,
according to a study of 1,300
families published in November
by the Organic Trade Association
(OTA).
“In a time when the severity
of the economy means making
tough choices, it is extremely
encouraging to see consumers vote with their values by
including quality organic products in their shopping carts,”
said Christine Bushway, OTA’s
WINTER FANCY
FOOD SHOW
Continued from Page 1
allowing attendees to go straight
to the show floor. Some sessions
do sell out, so it is advisable
to buy tickets ahead. Those
Executive Director and CEO.
The finding is one of many
contained in the group’s newly
released 2011 U.S. Families’
Organic Attitudes and Beliefs
Study. “It’s clear that with more
than three-quarters of U.S. families choosing organic, this has
moved way beyond a niche market,” Bushway added.
According to the study, four
in 10 families indicate they have
increased their organic consumption, buying more organic
products than they were one
year ago. This presumably also
reflects increased availability of
organic products in mainstream
supermarkets.
The findings are in line with
those in OTA’s 2011 Organic
Industry Survey, which revealed
that the U.S. organic industry
grew at a rate of nearly 8 percent
in 2010. The organic sector is
one of the few components of
the U.S. economy that continues
to add jobs.
Nearly half (48 percent) of
parents surveyed revealed that
their strongest motivator for
buying organic is their belief that
organic products “are healthier
for me and my children.”
The study also found that
three in 10 U.S. families are new
entrants to the organic marketplace. This figure is consistent
with prior year’s findings and
indicates a need for continued
outreach––and continuing opportunities for retailers to grow the
audience.
The study contains in-depth
Continued on Page 10
who miss a session or wish to
share it with employees can
purchase recordings from the
NASFT site.
What else can attendees
expect this year? Compared
to the Summer Fancy Food
Show held on the east coast,
Tanner notes that the winter
show typically features more
homegrown exhibitors and a
smaller international presence.
Besides being a key farming
area and the birthplace of many
specialty food trends, California
is also the single state with the
largest NASFT member concentration.
The 2011 Winter Fancy Food
Show is set for Jan. 15-17 in San
Francisco. For more information
or arrangements on any of these
programs, visit www.specialtyfood.com. gn
DECEMBER 2011
GOURMET NEWS
briefs
Successful Cheeses
of France pop-up
shop may be repeated
in San Francisco,
Chicago
Almost 1,500 people visited a one-day-only
“Cheeses of France Pop-up Cafe,” a freestanding temporary shop in New York City
sponsored by the campaign.
Held on Saturday, Oct. 22, the Cafe allowed
visitors to sample dozens of cheeses, including Brie, Organic Camembert, St. Andre,
Beaufort and Fourme d’Ambert.
Chef in residence Ash Fulk, current chef
at Hill Country Chicken, delighted crowds
with demonstrations of what he called
“classic American dishes dressed-up with
French flair.” These included egg pie and
mac ‘n cheese, both made with Madrigal
and Tomme de Savoie, grilled cheese sandwiches, BLT’s, and crudité with St André
cheese-jalapeno dip.
All sample cheeses were available at nearly
wholesale prices, and future pop-ups in San
Francisco or Chicago may be on the agenda,
said Paris-based promotions manager Denise
Navarro. “We wanted our first pop-up café to
be in Soho—where the young, with-it, fashionable people are,” she said. “People daring
to try new things.”
Making a list
and checking it
twice: holiday
2011 consumers
to plan ahead,
start early and
shop carefully –
Symphony IRI
Specialty retailers should emphasize value
in their holiday deals, start them early
and make them known online, according
to new survey research released by the
SymphonyIRI Group.
Among the findings of “Holiday
Shopping 2011” most relevant to specialty retailers are that 73 percent of
respondents planned to begin shopping
for gifts before Dec. 1. Additionally, 39
percent of consumers plan to make most
of their purchase decisions outside the
store, arriving with a pre-researched list
and sticking to it.
“For retailers it is all about getting on
that list. It is not just about price, but
about communicating the value of your
product, so that shoppers see it as an
Continued on Page 7
4
DECEMBER 2011
GOURMET NEWS
CHEX FINER FOODS
Continued from Page 1
“We started getting serious about [Laurel
Hill] three or four years ago, when our olive
and caper chip became a sofi ™ finalist for outstanding new product. Olives and capers were
two products that our grandfather first started
trading with; now it’s a signature for us and one
of our top lines,” says Jeremy Isenberg. Laurel
Hill’s kettle cooked chips sold close to a million
units through Whole Foods in 2011, and a new
exclusive item is under development now.
Other growth has come through sheer persistence. “Some of our greatest successes have
come from customers asking us to look into
lines that they otherwise would be unable to
source,” Jeremy Isenberg said.
Jeremy, David and Michael Isenberg
An example is Seggiano, a line of ultrapremium pesto and other products that Chex
was instrumental in bringing to market. Chex
was the second distributor approached to source
the line, after the first said “they’d be happy to
buy it if they got it to New Jersey,” according
to Isenberg. He took on the challenge, working
with the producers in Italy on product mix and
pack size. At press time Chex was on its 16th
container of Seggiano this year, and is the largest
seller of the brand in the country.
But they can work with other people’s brands
too. Healthy snack Snikiddy, for example, has
a higher share with Chex than in most other
markets. Extended holiday and trade show
programs that allow consistent buying are a
staple of the business, as is close and dedicated
service. The company has increased its sales
force by 50 percent in the last two years.
That growth, and the business it brings, is
one reason that Chex’s new facility, in Mansfield
Mass., doubles the warehouse space.
“We ran out of space two years ago,” Michael
Isenberg said. “If I hired someone [now] I
wouldn’t even have a place to put them.”
While there is capacity, the brothers have no
plans to go national anytime soon, believing
there is still plenty of development left in their
regional business.
That focus on New England made Hurricane
Irene one of the biggest challenges in Chex’s
46-year history. Left without power for more
than 24 hours, the staff strapped on miner’s
headlamps and went on to have the biggest
ship day ever.
“If you look at the distribution world, there’s
not that many family businesses left,” Jeremy
Isenberg said. He believes that even with the
efficiencies of consolidation, specialty distribution is still a relationship-driven business;
that just as consumers prefer to know a food’s
origin, retailers prefer to do business with
someone they know.
“We’re a third-generation business, with
some relationships that have been with us
literally since day one,” he says. He cites
Eastside Marketplace, a thriving independent
in Providence, R.I., that was one of their grandfather’s accounts and is still with Chex today.
Being a private company has advantages.
“You can be nimble if you have to be, while also
thinking way ahead. We’re not managing for
next quarter’s results, but for next year or three
years from now,” Jeremy Isenberg says. gn
6
www.gourmetnews.com
DECEMBER 2011
GOURMET NEWS
The Big Cheese™ Says…
By Anthony Mongiello, The Big Cheese™ and James Riley
‘My Program
Works Well’
Recently, at a usual sales meeting, I learned
that some of the warehouses with which
we do business are starting to back up with
merchandise. Why? Well, there’s
this phone call a buyer gets once
in a while where a manufacturer tells us he has a lot of
distressed product he or she
would like to offer us for 10
cents on the dollar. Although
it seems like it makes way too
much sense not to pass up, it
could actually hurt more than
it could help. I’d like to take you
through the actual chain reaction
that takes place.
With that phone call, the dominoes start
to tumble. We’re talking about a perishable
item with a limited shelf life to begin with,
30 or 40 days. An example would be like a
subject near and dear to me, cheese. A buyer
receives the above mentioned call, couldn’t
resist the 10-cents-on-a-dollar deal and so
bought the pallets. Yes, they’re delivered
fairly quickly but still, remember, the shelf
life is ticking away. These items are rushed
into the case and now that case is FULL to
capacity.
The category itself now begins to suffer.
Consumers buy the primary product because
they like it for its quality, not because it was
a great deal. But when offered a cheaper one,
especially in this day and age, consumers
will buy it, sacrificing quality. What becomes
of the primary items stocked in the case as
per the original program? They’re on the
way to becoming distressed merchandise
themselves.
This does not just become a problem at
store level—the dominoes keep falling all
the way back to a warehouse. This same
warehouse already had order out to the
manufacturer to have
What happens now? The warehouse starts
to get backed up and the code dates start to
get shorter. Before you know it, this decision
to take in this distressed product because of
the amazing savings, this allure of money,
just compromised a steady product line.
The repercussions resound all the way back
to the manufacturer, down the line to the
consumer, who knowingly brought home
distressed merchandise.
So the next time the phone rings and the
guy on the other end is selling you something
for pennies on the dollar, maybe, just maybe,
our customers deserve better. Perhaps your
customers know you put out a good product
with a respectable shelf life. Perhaps they
even count on that. And maybe, with all of
these dominoes falling all the way back to
the consumer, perhaps these savings aren’t
even really worth it.
Maybe sometimes when that phone rings
and that guy offers you that amazing deal,
you can tell him that you already have a
cheese program and it works well. Just tell
the caller, “No thank you. I’m a good buyer
and I manage my category well.” You don’t
need any wrenches thrown in to the mix,
just tell him you’ll pass. That sounds like a
winning plan.
Seriously, if you’re a manufacturer and
have to unload your product for 90 cents
off a dollar, what’s 10 more cents?
Just let the product go, eat the
little bit of loss and keep the
category thriving. Offering the
buyer a deal that’s too good to
be true is usually just that. It
affects the rest of the category
and finally compromises the
product the consumer takes
home. The product is already
distressed, has a shorter shelf life,
and creates chaos for the product
that has been delivered fresh and on time.
You’re creating a scenario of compromise and
life is too short to compromise.
‘Offering the buyer a deal
that’s too good to be true is
usually just that. It affects
the rest of the category and
finally compromises the
product the consumer takes
home. The product is
already distressed, has a
shorter shelf life, and
creates chaos for the
product that has been
delivered fresh and on time.
You’re creating a scenario of
compromise and life is too
short to compromise.’
Good buyers spend a lot of time setting up
their programs, especially managing perishable items like cheese. In my opinion, when
those sales come across the table or over the
phone and those offers are made, what they
really are is a wrench tossed into an already
very well-laid plan. So, buyers, when you
receive that call, help out the entire chain
reaction and keep the dominoes in place.
Say something like, “No thank you, I have
my program in place, it was designed by me
and it works well.”
From the Big Cheese to You, Mangia!
An award-winning cheesemaker, product
creator and innovator, Anthony Mongiello is
the son and grandson of inventors. His father
held the patent for the first mozzarella-making
machine in the U.S. At age 18, Anthony got
his own first patent, for a little thing called
Stuffed Crust Pizza. His ability to forecast and
even help guide the movement of products on
store shelves is a testament to his passion for
giving consumers what they want: fulfillment,
quality and originality. gn
GOURMET NEWS
DECEMBER 2011
general NEWS
www.gourmetnews.com
Trade Show Buzz
HOLIDAY 2011
Continued from Page 2
A monthly update on the goings-on at industry-related shows
By MIMI VILLAFANE
In January we hit the proverbial trade show
ground running with shows too numerous to
count! The first quarter of 2012 will keep you
hopping from one show to another. Let’s take
a look at what’s coming up at the epicurean
delights, gifts and tabletop and kitchenware
shows.
San Francisco’s Winter Fancy Food Show,
from January 15 – 17, offers an educational perk
this year – you’ll be able to purchase recording
packages of education sessions like Tasting
Trio: Salt & Pepper, Not so Black and White
or Designing Gift Baskets Year Round, Don’t
Wait for the Holidays as part of your overall
show registration (and at a discount!). You can
learn more about the different package options
and how to secure this pre-show discount by
visiting their link at www.specialtyfood.com.
The gift-giving season may be ending but
the gift fairs haven’t. January is booked solid
with the Philadelphia Gift Show from January
7–10, the Atlanta Gift Show from January
11-18, California’s Gift Show from January
18–24, the Chicago Gift Show from January
19–25, the Dallas Gift Show from January
18–24, the Las Vegas Gift Show from January
30 –February 3, and last-but-not-least the New
York International Gift Fair (NYGIF) Next
Edition from January 28–February 2.
The NYIGF Next Edition continues with
its strategic reorganization. Implementation
of Phase Two of the three-year reorganization
of the gift fair occurred in August 2011 with
integration of the Gourmet Housewares Show
into NYIGF, the addition of new productfocused “neighborhoods” in several divisions
and continued refinement of existing categories. “On Trend” in General Gift and “Artisan
Jewelry Showcase” at Pier 92 are just a couple
of the new neighborhoods.
San Francisco’s International Gift Fair,
which runs from February 18–21, has added
an exciting new section. Tabletop, Housewares
& Gourmet brings together the industry’s top
lines, including specialty food, small electrics,
cookware/bakeware, kitchen gadgets, tabletop
and much more. San Francisco, home of the
Golden Gate Bridge and cable cars, is famous
KOSHER FEST
Continued from Page 1
Item: The Royal Challah™ Silicone
Bakeware Pan,
The Kosher Cook LLC
Best New “Kosher for Passover” Product:
MIKEE Mango Duck Sauce,
Exotic Sauce Packaging, Inc.
Best New Meat/Seafood/Poultry Item:
Jamaican Style Jerk Chicken Sausage,
Jack’s Gourmet
Best New Pasta, Rice, Beans or Soup:
Gezunt Gourmet Pastas,
Bruno Specialty Foods, Inc.
Best New Savory & Salty Snack Food:
Bamba Halva - Peanut Snack with Sesame
Cream Filling,
OSEM USA, Inc.
Best New Savory Condiment, Spice, Sauce,
Oil, Vinegar, Dressing or Marinade:
Fresh Frozen Pesto cubes,
Dorot Foods, Inc.
Best New Wine, Beer or Spirit:
Fincas Marumatok Cabernet Sauvignon
Malbec, Marumatok S.A.
Best New Cheese or Dairy Item:
Sugar River Cheese,
Anderson International Foods. gn
for its restaurants and food trends; and it’s
the perfect trade show city to spotlight these
categories.
If you prefer the other coast, a cornucopia of handcrafted delights awaits
you at the Buyers Market of American
Craft, in Philadelphia. This show takes
place February 18–20 at the Pennsylvania
Convention Center. The Buyers Market
features one-of-a-kind and limited edition American made products to include
gourmet, tabletop, art and gift ware. If you
haven’t attended this show yet, you owe it
to yourself. You won’t be disappointed.
In March, Natural Products Expo West
offers products from the gourmet, gift and
kitchenware industries, as well as personal care and natural home cleaning. The
show runs from March 9–11 in Anaheim.
The Trade Show News Network (TSNN)
recently named Expo West one of the
2011 Top 20 fastest-growing trade shows
in attendance. With over 58,000 attendees
in 2011, Expo West is the world’s largest
natural, organic and healthy products trade
show. Its size is the best proof that green
is now definitely mainstream.
This was just a taste of what’s to come in
2012. With so many great shows––and the
all-important International Houseware Assn.
Show in March––it could be challenging to
pace yourself. Relax. Opportunities abound
for promotion and networking. 2012 looks
to be a very good year! gn
7
Robert Rothschild Farm’s Mini Fillo Shells,
judged Best Snack Food
Atlanta Gourmet
Market names 10
‘Best of Atlanta’
The Atlanta Gourmet Market has named
the winners of its Best of Atlanta Awards, as
judged by an independent panel of the city’s
top culinary experts. The Gourmet Market was
held Oct. 14-16, together with the Atlanta Fall
Gift & Home Furnishings Market and Atlanta
Apparel Market.
The Best of Atlanta Awards recognizes superior taste, originality and packaging among
products presented at market. The Awards
are given annually, and are open to independent submissions from the Market’s Gourmet
Temporaries and from permanent exhibitors
in the Gourmet Market Center.
More than 35 exhibitors submitted products
this year, in 10 individual award categories.
The judges visited booths and showrooms in
addition to sampling the products.
The Best of Atlanta 2011 winners are:
Continued on Page 10
important purchase,” said Susan Viamari,
editor of Times & Trends, SymphonyIRI, in
a webinar on the report.
Appealing to impulse, a traditional holiday tactic, must be complemented by more
practical pitches.
“The Internet is going to play a big role
in helping consumers stick to their budgets.
81 percent of consumers say they will be
shopping online this year...a sizable jump
from 2010, when [the comparable figure
was] 54 percent. The convenience is a
plus, but many consumers are also going
to comparison shop before purchasing
online or heading to an actual store,” said
Viamari.
The most committed users of the Internet
to scout for deals, not only on gifts but
on holiday food, were middle- and uppermiddle-class consumers, defined as those
with an annual household income between
$35,000-$99,000—the specialty retail
shopper demographic.
Sixteen percent of customers specifically
plan to reduce spending on celebrationrelated food and beverages, with 11 percent spending less on holiday beer, wine
and spirits. Findings also showed that 32
percent of shoppers will rely more heavily on premade lists; 39 percent said they
will purchase fewer unplanned gifts this
year than in the past. Overall, 71 percent
of consumers say they will spend the same
on their holiday meals as they did last year,
but 18 percent are tightening their belts
and plan to spend even less. gn
8
general NEWS
www.gourmetnews.com
DECEMBER 2011
GOURMET NEWS
2011 Specialty Food Award Recap
A recap of selected awards in the specialty food world for 2011.
GOOD FOOD AWARDS
Awarded for sustainability and taste in U.S. made specialty foods.
For more information, visit www.goodfoodawards.com
Beer: Bison Brewing—Gingerbread Ale (Berkeley, Calif.); Drake’s
Brewing—Denoggenizer (San Leandro, Calif.); Grand Teton Brewing
Co.—Sweetgrass American APA (Victor, Idaho); Marin Brewing
Company—ESChi (Larkspur, Calif.); North Coast Brewing Company—
Pranqster (Ft. Bragg, Calif.); Pike Brewing Company—Dry Wit (Seattle,
Wash.); Smuttynose Brewing Company—Robust Porter (Portsmouth,
N.H.); The Bruery—Trade Winds Tripel (Placentia, Calif.); Victory
Brewing—Hop Devil IPA (Downingtown, Pa.)
Charcuterie: Alexian Pate—Duck Mousse With Cognac (Neptune,
N.J.); Café Rouge—Smoked Beef Tongue (Berkeley, Calif.); Col.
Bill Newsoms Aged Hams—Free Range Aged Ham (Princeton,
Ky.); Creminelli Fine Meats—Barolo Handcrafted Italian Salami
(Salt Lake City, Utah); Cypress—Cypressata (Charleston, S.C.);
La Quercia—Green Label Organic Prosciutto (Norwalk, Iowa);
Olympic Provisions—Loukanika (Portland, Ore.); Olympic
Provisions—Saucisson d’Arles (Portland, Ore.); Olympic Provisions
Restaurant—Pork Dry Liver Mousse (Portland, Ore.); Pine Street
Market—Dry Cured Coppa (Atlanta, Ga.); S Wallace Edwards &
Sons—Surryano Ham (Surry, Va.); The Chameleon Café—Free
Range Chicken Liver Pate (Baltimore, Md.); The Girl and the
Fig—Coppa (Sonoma, Calif.); Vande Rose Farms—Applewood
Smoked Artisan Cured Ham (Oskaloosa, Iowa); Weeping Radish
Farm Brewery—Sweet Potato Liverwurst (Grandy, N.C.)
Cheese: Ancient Heritage Dairy—Hannah Bridge (Scio, Ore.);
Cellars at Jasper Hill —Cabot Clothbound Cheddar (Greensboro,
Vt.); Cowgirl Creamery—Red Hawk (Petaluma, Calif.); Nicasio
Valley Cheese Company—Nicasio Square (Nicasio, Calif.); Rivers
Edge Chevre—Siltcoos (Logsden, Ore.); Rivers Edge Chevre—
Mayor of Nye Beach (Logsden, Ore.); Uplands Cheese—Extra
Aged Pleasant Ridge Reserve (Dodgeville, Wis.); Uplands
Cheese—Pleasant Ridge Reserve (Dodgeville, Wis.).
Chocolate: Charles Chocolates—Sally Sweet Cashew Bar (San
Francisco); Chuao Chocolatier—Ltd. Ed. Origins 77 percent Cacao
de Chuao (Carlsbad, Calif.); Madécasse—Milk Chocolate (Brooklyn,
N.Y.); Patric Chocolate—in-NIB-itable Bar (Columbia, Mo.); Rogue
Chocolatier—Sambirano (Minneapolis); Theo Chocolate—Theo &
Jane Goodall 70 percent Dark Chocolate Bar (Seattle); Xocolatl de
David—Salted Caramel (Portland, Ore.)
Coffee: Barrington Coffee Roasting Company—Ethiopia Nekisse
(Lee, Mass.); Blue Bottle Coffee—Kemgin (Oakland, Calif.); Carrboro
Coffee Company—El Aguacate (Carrboro, N.C.); Counter Culture
Coffee—Finca Kilimanjaro (Durham, N.C.); George Howell Coffee
Company—Konga Ethiopia (Acton, Mass.); Gimme! Coffee—Finca
San Luis (Ithaca, N.Y.); Madcap Coffee—Los Lobos Costa Rica
(Grand Rapids, Mich.); Montana Coffee Traders—Ethiopian Peaberry
(Whitefish, Mont.); Noble Coffee Roasting—Kenyan Kiaora (Ashland,
Ore.); Public Domain—Kona Cloud Forest (Portland, Ore.)
Pickles: Ann’s Raspberry Farm—Savory Brussels Sprout Relish
(Fredericktown, Ohio); Artisanal Soy—Edamame Kimchee (Washington
D.C.); Ceres Community Project—Arame & Ginger Sauerkraut Salad
(Sebastopol, Calif.); Cultured—Spicy Oregano Purple Carrots (Berkeley,
Calif.); Farmer’s Daughter—Spicy Green Tomato (Carrboro, N.C.);
Firefly Kitchens—Yin Yang Carrots (Seattle); McClure’s Pickles—
McClurePickled ‘s Brine (Detroit); Olympic Provisions—Corno di Toro
Peppers (Portland, Ore.); Real Pickles—Organic Garlic Dill Pickles
(Greenfield, Mass.); Sour Puss Pickles—Peppered Okra (Brooklyn,
N.Y.); Spirit Creek Farm—Purple Sauerkraut (Bayfield, Wis.); Tender
Greens—Spiced Baby Carrots (San Diego)
Preserves: Ann’s Raspberry Farm—Jalapeno Raspberry Jam (Fredericktown,
Ohio); Confituras—Texas Fig Preserves (Austin, Texas); Deluxe Foods—
Gingered Rhubarb Jam (Seattle), Ellelle Kitchen—Central Coast Raspberry
(Pasadena, Calif.); Farmer’s Daughter Brand—Bourbon’d Figs (Carrboro,
N.C.); Happy Girl Kitchen—Apricot Chili Jam (Monterey, Calif.);
Middleton Farm—Raspberry (Healdsburg, Calif.); Plumline—Damson
Plum (Santa Cruz, Calif.); Queener Fruit Farm—Blackcurrant Jam (Scio,
Ore.); Sweet Deliverance NYC—Ground Cherry Jam (N.Y.)
U. S. CHEESE CHAMPIONSHIP
For complete results in 76 categories, visit www.uschampioncheese.org.
Best in Show: Evalon by Katie Hedrich, LaClare Farms, Wis. (99.06 out of 100)
First Runner-up: Parmesan, by Sartori Cheese, Wis. (98.97 out of 100)
Second runner-up: Aged Gouda, Holland’s Family Cheese, Wis. (98.95 out of 100)
ACADEMY OF CHOCOLATE (U.K.)
For complete results visit www.academyofchocolate.org.uk.
Bars:
Bean to Bar Best Dark Bar: Duffy’s Chocolate Honduras Indio rojo 72 percent—Golden Bean Award; Amedei Number 9—Golden Bean
Award; Michel Cluizel Los Ancones 67 percent; Askinosie San Jose del Tambo; Amedei Toscano black 63 percent Best Bean to Bar
Dark Bar (working with outside factory): Idilio No.2 Amiari Meridena; Akesson Brazil fazenda monte allegra 75 percent forestero
Best Flavoured Dark Bar: Valrhona Manjari orange—Best in Category; Michel Cluizel Coffee; Beschle Fluer de sel; Cocouture Orange blend 3
Best Milk Bean to Bar: Michel Cluizel Maralumi 47 percent—Best in Category
Best Flavoured Milk Bar: Amedei In Contro with hazelnuts; Amelia Rope Pale lemon and sea salt Thorntons Tonka; Amelia Rope Pale
rose edition 1; Rococo Sea salt
Filled Chocolates:
Plain: Amano Dos Rios palet d’or; Lauden Single origin; Demarquette Xoco Nusco 72 percent Fruit: William Curley Yuzu—Best
in Category; Keith Hurdman for Thorntons Raspberry & Rose; Rococo Red berry; Melt Chocolates Pear tatin; Hotel Chocolat
Madagascan Raspberry and hibiscus; Iain Burnett White lime and chilli
Spice and herb: William Curley Tarragon and mustard—Best in category; Nicky Grant Fennel and ginger; Paul Wayne Gregory Soft
butter cream vanilla; Paul Wayne Gregory Fresh mint
Alcohol: Rococo Grenada and whisky—Best in category; Paul Wayne Gregory Dark rum
Nuts: Pralus Cubissmo hazelnuts and almonds—Best in category; Keith Hurdman for Thorntons Crunch Praline; Jacques Bockel
Almonds and seasalt; Pralus Bar infanale noir almonds; Pralus Bar infanale les hazelnuts
Caramel: William Curley Muscovado caramel—Best overall filled chocolate; Lauden Salted Caramel; Keith Hurdman for Thorntons
Vanilla Caramel with Cornish Seasalt; Paul a Young Sea salted caramel
Other Flavours: Cocoa Red Coconut pandan; Lir Hazelnut and fig
Best Dark Truffle: Rococo Grenada 71 percent house—Best in Category; Iain Burnett Velvet truffle
Best Milk Truffle: William Curley House milk—Best in Category
Hot Chocolate:
Flavored: Theo Chipotle—Best in Category; Paul a Young Azteca, Jaz + Jul’s Caramel and Lime
Unflavored: Theo Dark Sipping (silver)
Packaging: Bars—Askinosie Tenede Tanzania, Original Beans; Boxes—Rococo The Cat that got the Cream
sofi AWARDS
Awarded by the Natl. Association for the
Specialty Food Trade. For complete
results including Silver Finalists and 16
Retailer of the Year awards, visit
www.specialtyfood.org.
Outstanding New Product: GarLic it!:
Private Reserve Caramelized Garlic Finish
Outstanding New Product Line: Hancock
Gourmet Lobster Co., Retail Product Line
Appetizer, Antipasto, Salsa or Dip:
Sullivan Harbor Farm Smokehouse, Dave’s
Bacon
Baked Good, Baking Ingredient or Cereal:
Nielsen-Massey Vanillas, Inc., Madagascar
Bourbon Pure Vanilla Bean Paste
Cheese or Dairy Product: Point Reyes
Farmstead Cheese Company, Point Reyes
Original Blue Cheese
Chocolate: Vosges Haut-Chocolat: Black
Salt Caramel Bar
Classic: Savannah Bee Company: Tupelo
Flute
Cold Beverage: Brands of Britain: FeverTree Ginger Ale
Condiment: The Gracious Gourmet: Sour
Cherry Spread
Confection (tie): Béquet Confections:
Béquet® Butterscotch Caramel; Theo
Chocolate: Ghost Chile Caramels
Cookie: Tate’s Bake Shop: Whole Wheat
Dark Chocolate Cookie
Cooking Sauce or Flavor Enhancer:
Stonewall Kitchen: Roasted Peach
Whiskey Sauce
Cracker Kitchen Table Bakers: Sesame
Parmesan Crisps
Dessert or Dessert Topping: Ciao Bella
Gelato Company: Belgian Chocolate
S’mores Gelato
Diet and Lifestyle Product: Nueske’s
Applewood Smoked Meats: Nueske’s Wild
Cherrywood Smoked Uncured Bacon
Food Gift: Tea Forté: Teas for the Heart
Frozen Savory: Dufour Pastry Kitchens:
Mushroom Truffle Risotto Phyllo Flower
Hot Beverage: Chuao Chocolatier: Spicy
Maya Hot Chocolate
Continued on Page 9
GOURMET NEWS
DECEMBER 2011
general NEWS
www.gourmetnews.com
Innovation in Packaging Design or Function: Ajiri Tea Company: Ajiri Tea Kenyan Black Tea
GREAT TASTE (U.K.)
Jam, Preserve, Honey or Nut Butter: Braswell Food Company, Braswell’s Select Balsamic
Sweet Onion Jam
Supreme Champion: McCartney’s of Moira Corned Beef (North Ireland)
Meat, Pâté or Seafood: Fermin USA: Fermin Ibérico Dry Cured Ham
Specialty Importer of the Year: Wan Ling Tea House
Non-Food Specialty Item: Culinary Papers: PaperChef Culinary Parchment Cooking Bags
Ambient Product of the Year: Stratta Sweet Raspberry Vinegar
Oil: Culinary Collective: Castillo de Canena Family Reserve Arbequina Extra Virgin Olive Oil
Best First-Time Entrant: Alternative Meats
Pasta Sauce: La Pasta, Inc.: Marinara Sauce
Olives et al Deli of the Year: Arch House Deli
Pasta, Rice or Grain: Nuovo Pasta Productions, Ltd.: Spinach, Portabella & Gruyere Ravioli
Perishable Foodservice Product: Hancock Gourmet Lobster Co:. Lobster Risotto on the
Half Shell
Specialty Producer of the Year: Quickes International
Midlands & East Anglia: Hilltop Smoke House Beech Smoked Gammon
North of England: Spurelli Sicilian Pistacchio Ice Cream
Southeast: Demarquette Fine Chocolates for Royal Merina Chocolate
Pet Product: DOGSWELL® Veggie Life Vitality: Chicken & Sweet Potato
Southwest: Denhay Farms’ Duchy Original Dry Cured Unsmoked Bacon
Salad Dressing: Chaparral Gardens: Blackberry Balsamic
Best Irish Specialty: Green Pastures (Donegal) Ltd. Yeats Country
Organic Full Fat Soft Cheese
Shelf-Stable Foodservice Product (tie): Dulcet Cuisine: Mild Indian Curry Ketchup;
Kitchen Table Bakers: Aged Parmesan Crisps
Best Specialty from the North of Ireland: McCartney’s of Moira Corned Beef
Snack Food: Anette’s Chocolates: Chili Lime Tequila Tortilla Brittle
Soup, Stew, Bean or Chili: Hancock Gourmet Lobster Co.: Orr’s Island Oyster Stew
USDA Certified Organic Product: Plum Daisy: Colorado Mountain Organic Mixed Berry Jam
Vinegar: South African Consulate General - Rozendal Botanical Vinegars: Rozendal
Hibiscus Vinegar
AMERICAN CHEESE SOCIETY Competition 2011
For complete results in 22 categories and 109 subcategories,
visit www.cheesesociety.org/winners.
Best in Show: Rogue Creamery, Oregon: Rogue River Blue
2nd Place (tie): Finica Food Specialties Limited, Ontario Mariposa Dairy, ON)
Lindsay Bandaged Goat Cheddar; Carr Valley Cheese Co, Inc., Wisconsin: Cave Aged Marisa
3rd Place: Fromagerie Du Presbytère, Quebec City: Louis d’Or
9
Best Scottish Specialty: Lawrie & Sons’ Jaffys Mallaig Kippers
Best Welsh Specialty: Purple Moose Brewery Dark Side of the Moose
ANUGA TASTE11
Awarded for innovation, creativity and underlying new ideas in a food concept. For
information and contacts, visit www.anuga.com.
Fine Food: Rasmalai dessert, Punjab Milk Foods (Canada); Organic bamboo tea,
Bambusland (Korea); Organic fairtrade Quinoa Biscuit with Chocolate pieces, Wikana
(Germany); ‘Bio’ Lemon in completely biodegradable and compostable bioplasticbottle,
Polenghi Group S.P.A. (Italy); Drinkvinegar, Acetaia Giuseppe Cremonini (Italy); Natvia
low calorie sweetener, Natvia (Australia); Hawaiian Red Liquid Salt, Pasteficio Mengazollo
S.N.C. (Italy); Pumpkin Seed Meal (F. URL. Co. Gesellschaft (Austria); Apple kernel
oil, Gegenbauer (Austria); vegetarian/gluten free Nopalburger, Mex-Al El Sombrero
GmbH (Germany); Formadi Frant mixed cheese, Pezzettas s.r.l. (Italy); 60 percent Dark
Couverture Chocolate, No sugar added, Villars Maitre Chocolatier SA (Switzerland);
Espresso Rub, Stonewall Kitchen (U.S.A.); Kiwa Andean Potatoes Mix, Kiwa (Ecuador);
Continued on Page 10
10
www.gourmetnews.com
AWARD RECAP
Continued from Page 9
Wasabi Sauce mixed with balsamic vinegar
from Modena, Aceteficio Andrea Milano
SRL (Italy); Muffin pastry bags, Rolph
& Rolph S.A (Belgium); Disney shaped
pancakes, Little Big Bakery NV (Belgium);
Toasted maize flour for breading, Molino
Mario Riva (Italy); Frozen Udon Noodles,
Luxe Enterprises Ltd. (Taiwan, Province of
China); Chocolate Fritter warm chocolate
dessert, Exquisitarium S.L. (Spain)
Drinks: Ice Coffee Geiser, Sanmy S.A.
(Germany); Rauch Black carbonated iced
black tea, Rauch Fruchtsafte GMBH (Austria)
Chilled and Fresh Food: Rice Sandwich, Mjam
GmBH (Germany); Basic WOK ingredients
(garlic, chili, ginger in syrup), 90-100 mg pot,
Bresc BV (Netherlands); Sausage Dough kit,
Wewalka GmBH nfg KH (Austria)
Meat: Mountaintop salami with Camembert,
Meinen AG (Switzerland); “shepherd” sausage with only 5 percent fat, Schwarzwaldhof
(Germany); Wiesenhof humanely raised
poultry, Wiesenhof Geflugerl-Kontor GmbH
(Germany); Crema di Lardo with Mangalitsa,
Hink GmbH (Austria); Tillman’s Burger for
your Toaster kit, Tillman’s Convenience GmbH
(Germany); hackplus minced meat alternative,
Vion N.V. (Netherlands); Gluten-free and lactose-free Salami, R. Hellman Fleishwarenfabrik,
(Germany); Aktion Tierwohl humanely raised
meats, WESTFLEISCH eG (Germany)
Frozen Food: Chicory, for salads and cooking,
Alterra S.A. (Greece); Cassolettes (ceramic
DECEMBER 2011
GOURMET NEWS
dish) with scallops, Francaise de Gastronomie
S.A. (France); Ambach ice cream with warm
cherries in sauce, Van der Poel Desserts
Hengelo BV (Netherlands)
Dairy: Spuma di latte milk froth, Gustosia
per Dessert (Italy); Heumilch-Camembert,
Kaserebellen GmbH (Germany); Dietan
fermented yogurt drink, Lightfood LLC
(Estonia); Formaggio 1/3 Birra, cow’s milk
cheese with beer added directly in milk,
Luigi Guffanti 1876 s.r.l. (Italy); Naarmann’s
White Drinking Chocolate, Privatmolkerei
Naarmann GmbH (Germany)
Bread & Hot Beverages: Chilibread toaster-prepared flat bread with chili flakes, Mestemacher
GmbH (Germany); Olz Apple- and Nougat
Taschen Danish pastry pockets, Rudolf Olz
Meisterbacker GmbH (Austria); Fitness Coffee
Antioxidant Fully Active Blend, Fitness Caffe’
by GVM I.E. (Italy); Telling Teas, Axxent Tea
& Coffee (Netherlands)
Organic: PEMA Barleybread, PEMA VollkornSpezialitaten Heinrich Leupoldt KG (Germany);
Tropicai Coconut Blossom Sugar, C.W. Tropicai
GmbH (Germany); Kreuzbeere Smoothie,
Proviant Smoothies (Germany)
Retailtec: xplace Recipe Advisor, xplace
GmbH (Germany); POS T-Compartment
Pusher 120, POS Tuning (Germany)
Foodservice: Sweet Fruit Sushi, In-Season
Foods Ltd. (Thailand); servEasy
Mediterranean Vitello & Tagliatelle, Salomon
FoodWorld GmbH (Germany); SelfCooking
Center whitefficiency with HiDensityControl
(SCC), RATIONAL GmbH (Germany). gn
ANUGA 2011
Continued from Page 1
then pre-qualified by an in-market consulting
firm before being turned over to the producer to
follow up—and this year saw plenty of leads.
“There was a lot of interest in American
products, substantially more than in 2009,”
said Ron Tanner, NASFT’s Vice President
for Communications and Education, who
oversaw this year’s program. “There was a
lot of interest in Beanitos [snack chips made
of beans], and in Sartori’s Wisconsin cheese.
It was a large, very productive show.”
For importers, Anuga is a chance to buy
as well as sell. Chris Hlubb, VP for Sales &
Operations at specialty food importer Marky’s,
finalized an alliance with a German distributor, and in turn is distributing that company’s
new caviar packaging in the U.S.
“Right now the innovation we’re seeing is
not so much in product development—there’s
been a lot of that in the last few years—but
in areas like packaging efficiency and portion
control. These issues are increasingly relevant
to our customers as well,” Hlubb said.
That echoes the observation of Hirschkop,
who observes that the European market
is used to smaller portion sizes and often
requires new packaging.
Despite economic uncertainty, business at
Anuga was reassuringly brisk. “It was very
busy—busiest I’ve seen it in several years,”
said importer Frank Lettieri. “In 2009 there
was a lot of hesitation.”
Show participation was arranged through the
U.S. Department of Agriculture (USDA) and
NASFT. The country was represented in the
Fine Food, Meat, Frozen Food, Organic and
Drinks pavilions. The U.S. Fine Food Pavilion
included specialty food companies like Sukhi’s
Indian cuisine, green tea mint makers Sencha
Naturals, and juice producers Cool Tropics and
Natalie’s Orchid Island Juice, and baked goods
makers Eli’s, Otis Spunkmeyer and David’s
Cookies. A USDA-sponsored new product
showcase included Gracious Gourmet’s cranberry orange spread, flavored tortilla chips from
Lady Liberty and Stonewall Kitchen’s Roasted
Peach Whiskey Barbecue Sauce. gn
BEST OF ATLANTA
ORGANIC FOOD
Continued from Page 7
Best Beverage, Sea Salt Caramel Macchiato
from Plentiful Pantry; Best Candy (NonChocolate), Praline Pecans from The Orchards;
Best Chocolate, Pecan Brag Jr’s from Sweet Shop
USA; Best Condiment, Balsamic Vinegar with
Vidalia Onions Jelly from One Screw Loose; Best
Dessert, Tropical Toucan from Graffiti Zoo; Best
Extra, Brew Ha Habanero Jelly from One Screw
Loose; Best Jam/Preserve, Lauri Jo’s Blueberry
Pepper Jelly by Lauri Jo’s; Best Organic, Detoxify
Me Organic from Tea’s Etc.; Best Snack, Mini
Fillo Shells by Robert Rothschild Farm; Best
Soup, Tortilla Soup from Plentiful Pantry. gn
Continued from Page 2
information about organic consumers’
demographics, purchase motivation,
understanding of organic, willingness to
substitute when organic is not available
and attitudes about Genetically Modified
Organisms (GMOs). Also contained in
the study is strategic information about
organic influencers’ communication
patterns, online behaviors and much
more. The 2011 U.S. Families’ Organic
Attitudes and Beliefs Study is available
for purchase at OTA’s online bookstore,
on www.ota.com. gn
GOURMET NEWS
DECEMBER 2011
GIFTWARE
www.gourmetnews.com
11
Giftware
briefs
AmericasMart
Atlanta debuts
revamped website
New navigation, enhanced tools and superior
content
In November, leading market organizer
AmericasMart Atlanta launched its new website,
www.americasmart.com. With proprietary content and business resources, the site aims to
be the gift and home industry’s premier online
resource for buyers and exhibitors. It features
improved navigation, dynamic videos and photography, and exclusive online tools.
“We have an ongoing mission to provide
the ultimate market experience for our buyers
and exhibitors,” says Jeffrey L. Portman, Sr.,
AmericasMart President and Chief Operating
Officer.
“As a business partner, buyers and exhibitors need to be able to connect with our [us]
24 hours a day, 365 days a year. We want that
connection to be as easy and productive as possible. The new website offers options to connect
from any place, any time through online and
mobile access. It’s another way we can create
value for all our customers.”
Hallmarks of the renovated site include:
• Simplified, intuitive navigation, with
improved search capability. It is now simpler
than ever to explore the world’s largest collection of product in concise, organized pages.
• The all-new Buyer’s Resource Center is an
exclusive suite of online tools designed exclusively for AmericasMart retailers to use before,
during and after markets. It includes a “First
Time to Market” section for new buyers, as well
as access to educational presentations, industry news, trend information and AmericasMart
Magazine.
• The MyMarket! Plan tool helps buyers
optimize their time at market by creating a
personal agenda. Buyers can book travel, add
seminars and events and compile custom lists
of preferred exhibitors, complete with locations.
• Pertinent buyer and exhibitor information
in Spanish, French, German, Italian, Chinese and
Japanese
• Prominent links to AmericasMart’s social
meda for one-click access, viewing and sharing
of content
“The new americasmart.com is another step
in fulfilling our commitment to be a proactive
partner with our exhibitors and buyers,” says
Mike Gay, senior vice president of Marketing
for AmericasMart. “As our businesses grow and
change, the site will continually evolve as well.”
Giftware for Home Entertaining
Continues to Trend into 2012
By A.J. Flick
Kitchens have long been the heart
of any home. Given the state
of the economy and the swelling ranks of amateur chefs, the
home-cooking trend doesn’t show
any signs of slowing down and
looks to continue strong through
2012. According to a recent
survey by Mintel International
and the National Association for
the Specialty Food Trade, more
than 80 percent of specialty food
consumers say they are cooking
at home to save money.
“When times are tough, people tend to reduce the number
of meals they eat out,” said
Hugh J. Rushing, Executive
Vice President of the Cookware
Manufacturers Association in
a recent webinar sponsored by
the International Housewares
Association. “Generally, economic uncertainty has a positive
correlation to the sale of cookware and bakeware.”
“I don’t know where the economy is going, but it’s no wonder
that more and more people are
cooking at home, including
myself,” said Nik Patel, President
of of True Fabrications, a Seattlebased wine and beer accessories
marketer. “People who are eating
out less and cooking at home
more are wanting to make the
most of the experience by pairing
their food with wine.”
“Decanters are a popular item,”
Patel said. “It’s definitely a trend
now and 2012 is going to be a
year where you’re going to see
a lot of varieties of aereators.
Aeration is probably the biggest
thing and second to that, preservation of the wine.”
Patel said Glacier
Rocks—cubed stones that
keep cocktails cold without
diluting them—are another
trend-setter, especially as
old-school speakeasy
joints crop up around
the country as they are
on the West Coast.
The New York International
Gift Fair, Jan. 28-Feb.2, is primed
to kick off 2012 displaying
numerous giftware trends.
“There is significant consumer
interest in home entertaining,
and cross-category retailers can
be tied-into this lifestyle direction
by adding design-led cookware
and innovative bar and kitch-
en accessories to their assortments,” said Dorothy Belshaw,
NYIGF Director and George Little
Management Senior
Vice President.
“Following our
successful launch
of the Gourmet
Housewares Show
at NYIGF in August
2011, the fair again
will feature a significant number of specialty
tabletop and upscale gourmet products again in winter
2012. NYIGF offers kitchenware
retailers a unique opportunities to source a depth of relevant merchandise, as well as
a breadth of complementary
giftware, lifestyle and designdriven home products.” gn
12
EDITORIAL
www.gourmetnews.com
DECEMBER 2011
GOURMET NEWS
From the editor
W W W. G O U R ME T N E W S . C O M
PUBLISHER
Lee M. Oser
SENIOR Associate Publisher
Kate Seymour
520-721-1300
[email protected]
EditOrIAL DIRECTOR
A
s we were closing this issue, three
different mainstream media outlets ran stories on the co-opting
of the word “artisan.” A word first used
to describe a complete food culture has
been warped into a marketing tactic for
foods that are the complete opposite: made
with improved ingredients perhaps, but
also mass-produced through large-scale
Lorrie Baumann
520-721-1300
[email protected]
editor
Rocelle Aragon
520-721-1300
[email protected]
Associate editorS
Lorrie Brownstone
Karrie Welborn
520-721-1300
CONTRIBUTORS
AJ Flick
Anthony Mongiello
Mimi Villafane
Tis the season: Black pearls from the earth
ART DIRECTOR
Valerie Wilson
520-721-1300
[email protected]
Circulation director,
Product Wrap-up & Classified Sales
Tara Neal
520-721-1300
[email protected]
Traffic MANAGER
Selene Pinuelas
520-721-1300
[email protected]
Publishing Office
1877 N. Kolb Road
P.O. Box 1056
Tucson, AZ 85715
520-721-1300
Fax 520-721-6300
Subscriber Services
Gourmet News
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Tucson, AZ 85751
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Member of:
President
Lee M. Oser
and sea, in our Marketwatch on page 21.
corporate supply chains. One more word
to retire for now—too bad, because it was
great while it lasted.
But “artisan” is just the relatively
innocuous end of the name game. “Fair
trade,” “natural,” “gluten-free,” “organic” and
“non-GMO” are all becoming battlegrounds,
to say nothing of the decades-long truth in
labelling issue that we mention on page 2.
Front-of-pack nutritional labels, while largely
a big-brand issue, are building as well.
The ferocity of these debates show
how much money is at stake. The issues are
mind-numbingly complex. But as retailers
and consumers increasingly choose based
on labels, there will always be businesses
seeking to blur the lines for profit. Small
producers kill themselves meeting certain
standards, only to share a label with companies that have met only a fraction of the
standards but can afford much lower pricing.
Neither consumers nor retailers can be sure
exactly what they’re getting for their money.
Something’s broken here.
This year was also an exceptional year
for ownership changes and behind-thescenes business activity among retailers
and specialty distributors. The industry is
transforming itself to stay competitive in an
ever-tougher environment.
But all is not dark as 2011 closes. The
economy is crawling back; the increase in
home cooking has made people appreciate
how specialty foods can transform a dish;
and new gains continue to be made in sus-
Real. Sweet: Reports of adulterated
honey are hitting the press. But the honeys
in our Buyers Guide (page 18) have plenty
of pollen and tell you exactly where the
goodness comes from.
tainability and ethical business. This issue’s
award recap reminds us how many creative,
superior-quality products have come out in
2011. Plus of course, the Winter Fancy Food
Show is coming, which always fills us with
optimism for the year to come.
We also thank all our advertisers, contributors and of course the retailers, producers
and show organizers we cover, for helping
make 2011 a great year for us at Gourmet
News. Here’s to a good Holiday 2011 shopping
season and a truly delicious 2012. GN
– Rocelle Aragon, Editor
520-721-1300
[email protected]
GOURMET NEWS
DECEMBER 2011
briefs
Retail scholarships
available for 2012
American Cheese
Society conference
Members of the specialty retail industry are
invited to apply for full and partial scholarships to the 29th Annual American Cheese
Society (ACS) Conference and Competition, set
for Aug. 1-4, 2012 in Raleigh, N.C. The application and full details can be found at www.
cheesesociety.org/conference/scholarships. A
brief essay and resume are required.
In its fifth year, the John Crompton Memorial
Scholarship is earmarked specifically for the
specialty retail trade. Applicants must demonstrate financial need, be a current member of
the trade exhibiting enthusiasm and dedication to the cheese industry, and show a desire
to further their education in the field.
Four scholarships were awarded for the ACS
Conference in 2011, to Laura Heifetz of Greene
Grape Provisions; Alexander Kast, A Southern
Season; Lance Lynn, Scardello Artisan Cheese;
and Julia Powers, Metropolitan Market.
Recipients may receive a travel stipend, hotel
accommodations in Raleigh, and a free conference registration. Other scholarships are available
for cheese makers, students and local chefs.
Completed applications must be received
by March 30. Recipients will be selected by
the ACS Scholarship committee, and will be
notified by April 30.
Dean & Deluca
expands sushi
offering from
Michelin-starred
purveyor
Dean & Deluca has announced that it will be
expanding its offering of sushi from Rosanjin,
a Tribeca restaurant and existing Dean &
Deluca purveyor that recently received its first
Michelin star.
Now offered at three Dean & Deluca locations, Rosanjin sushi will be served at the
retailer’s New York Times Cafe in November.
The current offering at the SoHo store will be
expanded, while the line will continue to be
available at stores on Madison Avenue and in
Georgetown, Washington D.C.
“We’re thrilled that Rosanjin was recognized with a prestigious Michelin star,”
said Stacey O’Bryan, Dean & Deluca’s Chief
Operating Officer. “We believe this honor is
widely deserved, as Rosanjin serves amongst
the finest Japanese food in New York City.
We’re excited to announce that we will be
expanding our partnership with Rosanjin
within existing locations and to new ones.”
Inspired by one of Japan’s most celebrated
food connoisseurs and artists, Rosanjin Kitaoji,
Rosanjin specializes in the Japanese ceremonial banquet known as Kaiseki. While the restaurant’s main ingredients are directly flown in
from Japan, the menu also features seasonal
fresh local fish and produce to create a perfect
balance of taste, texture and aroma.
specialty retailers
www.gourmetnews.com
13
Phoenicia Specialty Foods opens
downtown Houston location
Phoenicia Specialty Foods, a popular international food market in
West Houston, has opened a second,
28,000-square-foot downtown location on the ground floor of a luxury
high-rise. Customers welcomed the
new store by lining up before 7 a.m. to
try the new coffee bar before work.
It is a big step, not only for the familyowned retailer but for the neighborhood. “It’s amazing to see how much
downtown Houston has evolved over
the past few years. We at Phoenicia are
thrilled to contribute to its renewal and
bring our international market to the
heart of the city,” said Haig Tcholakian,
Phoenicia Specialty Foods co-owner.
Phoenicia’s signature pita bread conveyor, a
Harry & David
names new CEO
Marks final handover from transition team
for critical holiday season
Specialty retailer Harry & David Holdings,
Inc. has named Craig Johnson as Chief
Executive Officer. Johnson, who previously
served as CEO of retailer Musician’s Friend,
succeeds Kay Hong, who has served as
Interim CEO since February 2011.
Hong will continue with the company
through the end of the calendar year to ensure
a smooth transition. The appointment signals
the final turnover from the transition management, which oversaw the retailer’s bankruptcy,
restructuring and recapitalization and final
bankruptcy exit throughout 2011.
Johnson said, “I am excited to join Harry &
David, a company with a rich history and an
iconic brand. With its successful restructuring
now complete, improved capital structure in
place and an outstanding harvest and holiday
gift selection, the company is poised for a
successful holiday season.”
Most recently, Johnson served as Chief
Supply Chain Officer of Guitar Center, and
prior to that spent 12 years at Guitar Center
subsidiary Musician’s Friend, where he rose
from Vice President to CEO.
“As we welcome Craig into his new role, the
board would like to recognize and thank Kay Hong
for her outstanding work as interim CEO,” said
George Majoros and Steve Lampe, Co-Chairmen
of Harry & David’s Board of Directors. Hong also
currently serves as a Managing Director for global
restructuring firm Alvarez & Marsal.
Harry & David Holdings, Inc. is a retailer
and producer of gourmet fruit and gift products under the Harry & David®, Wolferman’s®
and Cushman’s® brands. The company also
operates 67 stores around the country as well
as online and catalog businesses. gn
must-see in the store’s existing West Houston
location, has not been forgotten. The downtown store features two 150-foot conveyor belts
transporting a steady stream of fragrant, freshly
baked pita, flatbreads and dessert pies from the
open-view mezzanine bakery to
customers below.
The new store will feature
more than 10,000 products from
more than 50 countries, catering,
delivery and prepared foods to
previously underserved downtown dwellers.
Features less commonly found
in specialty food markets include
a demonstration kitchen, a wine
and cigar department, fine houseware and an in-house wine and
beer bar open late on weekends.
The retailer’s website is www.
yumstop.com.
Phoenicia Specialty Foods was
founded in 1983 by the Tcholakian family,
starting as a 2,500-square-foot Mediterranean
deli. Founders Bob and Arpi Tcholakian
remain active in the business. gn
14
TRADE SHOW FEATURES
www.gourmetnews.com
OCTOBER 2011
GOURMET NEWS
NeW products
FEATURED PRODUCT:
CONDIMENTS
Va-Va
Artisan-crafted vegetable products bring ancient
traditions to the American table
BEVERAGES
CONFECTIONS
DeBrand Chocolate
Hot chocolate on a spoon! DeBrand Chocolate
has conveniently packaged two of the company’s
signature premium hot chocolate blends for customers
to take and mix anywhere. With a spoon cleverly
placed in each of these solid chocolate portions, they
can be stirred into milk, water, or coffee to create a
rich, creamy chocolate drink. Available in Original
and Dark Chocolate, SRP $4.95 with a net weight of
19 oz. Each stock box contains 72 pieces.
For ordering information, email wholesale@
debrand.com, or call 260-969-8335 and
ask for the Wholesale Division.
Natalie’s Orchid Island
Juice Co.
SAUCES
Natalie’s Orchid Island Juice Co. adds to its collection
of handcrafted seasonal blends with its all-natural,
fresh-squeezed Cranberry Orange Juice Blend.
Like all of Natalie’s juices, Cranberry Orange is
100 percent juice and free from any added flavors
and vitamin supplements. The juice is bursting with
a tart sweetness and powered with antioxidants
and vitamin C.
“I am very excited about [this] blend not only
because it’s absolutely delicious, but also because
it’s perfect for holiday brunches or even as the base
for a festive holiday cocktail,” said John Martinelli,
President of Natalie’s Orchid Island Juice Company.
“The tartness of the cranberries and the sweet zest
of the oranges strike a perfect balance.”
Natalie’s offers a full line of year-round freshsqueezed juices, seasonal handcrafted juice blends
and gourmet pasteurized juices with a pure, one-ofa-kind fresh flavor and a short shelf life. Natalie’s is
also the first juice company to receive the Made in
USA Certification, ensuring every ingredient used
by Natalie’s is sourced from, and every product is
made, in the U.S.
The new Cranberry Orange juice is available at
select retailers nationwide. MSRP of $4.49 a quart
and $2.49 a pint.
Tonton Sauces
Tonton™ introduces new, all natural Kobe BBQ
Yakiniku Brazier Sauce, inspired by the yakiniku
sauces which are very popular in Japan, but not as
well known in the United States.
“To my knowledge, we are the first to produce this
authentic sauce in the U.S.,” said Mayumi Burnham,
vice president of marketing for Argo Century Inc.,
which produces Tonton sauces. “Its flavor is not
just sweet, sour, bitter and salty, it incorporates
the fifth element, umami, which makes people say
‘Wow, that’s delicious, but they don’t really know
what it is’.”
The sauce blends Japanese soy sauce, sake,
Asian pear and apple puree, roasted green onions,
caramelized onion, garlic, spicy Japanese miso,
ginger, toasted sesame seeds, sesame oil and
vegetable stock. “The sauce has a warm aftertaste
rather than spicy heat,” Burnham says. “When you
grill with it, the sesame oil and spicy miso create
an incredible aroma that draws people over to see
what you are cooking.”
Tonton Kobe BBQ Yakiniku Brazier Sauce is
available in 9.5 oz. bottles with an SRP of $4.99
to $5.29.
For more information or to order, please visit
www.orchidislandjuice.com.
Tonton sauces are available nationally at
Whole Foods, The Fresh Market, Williams
Sonoma and Balducci’s. Visit www.
tontonsauce.com or call 704-525-6180.
Cheese
Maplebrook Fine Cheese
Maplebrook Fine Cheese, based in Bennington, Vt.,
is pleased to introduce the burratini, an exclusive new
2-oz. size of its renowned burrata. Originally offered
in 8 oz. and 4 oz sizes, Maplebrook’s cream-filled
mozzarella is now available packaged with four 2
oz. pieces in containers of sea salt brine.
The head of Maplebrook’s burrata team is
Domenico Marchitelli, a native of Puglia, the Italian
region where burrata originated. Marchitelli has
now trained a team at Maplebrook, and cases of
burrata leave the plant daily, seemingly minutes
after being made.
The unique 2-oz. burrata was developed based on
suggestions from chefs, who wanted to create dishes
with a single, whole burrata ball. Maplebrook’s burrata
team went to work, testing a variety of configurations
that would ensure meeting Maplebrook’s standards
for flavor, texture, aesthetics, and shelf life.
Burrata is a recent addition to Maplebrook’s full line
of handmade cheeses, including hand-stretched
mozzarella, hand-dipped ricotta, cherry-wood
smoked mozzarella, whole milk feta and more.
The company began producing hand-stretched
mozzarella in the kitchen of an Italian grocery in
Manchester, VT in 2003.
For additional information, please call 802-4409950, email [email protected] or
visit www.maplebrookvt.com.
CONFECTIONS
SWEETENERS
Sweetleaf Stevia
All-natural alternative sweetener specifically for
baking and cooking, SugarLeaf Baking Blend has
only two ingredients: raw cane sugar and Sweetleaf
Stevia, the top-selling natural stevia sweetener.
Bakes, tastes and browns like sugar, but requires
only one-third the equivalent amount of sugar and
carries two-thirds fewer calories. Stays sweet even
when baked. No chemical additives and fillers, free of
erythritol, maltodextrin, solvents and sugar alcohols.
Gluten free and non-GMO, the MSRP is $6.99 per
16 oz. bag, packed six to a case.
For more information, visit www.sweetleaf.com
or call 800-899-9908.
Goody Good Stuff
Gummies
Delicious vegetarian and vegan gummy candy for
adults and children alike. Four mouth-watering
vegetarian flavors (Strawberry & Cream, Cheery
Cherries, Tropical Fruit and Koala Gummy Bears) and
four delicious vegan flavors (Cola Breeze, Summer
Peaches, Sour Mix & Match and Sour Fruit). With
only 107 calories per eight gummies, Goody Good
Stuff helps candy-lovers stay on track with a healthy
lifestyle while allowing them the freedom to indulge in
sweets. In bright green, 3.5 oz. bags that are made
of recyclable plastic. SRP: $1.99 per bag.
For more information about
Goody Good Stuff, call 845-643-9333
or visit www.goodygoodstuff.com.
Va-Va vegetable products is a pioneer in allnatural, homemade Mediterranean specialties. The
company’s line of gourmet vegetables, pickles and
spicy spreads has grown from in ethnic markets to
success in mainstream supermarkets, natural-food
stores, delis, and specialty gourmetstores.
All Va-Va products are produced in a familyowned factory in Macedonia, just north of Greece,
using vegetables grown in local farms high-grade,
unaltered seeds and soil. Trained Va-Va technicians,
alongside the farmers, monitor the field’s health
throughout the season so that only the best batches
used in the final product. The vegetables are then
picked and processed by hand. It is this attention
to detail that year after year yields the high-quality
products that VaVa brings to market.
Va-Va’s line ranges from family-size jarred
vegetables and salads (83 oz.) to its signature
gorgeously-packaged “amphora” products (19 oz.).
The recipes for these spreads are centuries old,
and methods have improved since then, the rustic,
homemade flavor remains the same.
The most popular in the line are the roasted
vegetable spreads, praised by customers for the
“freshly roasted” taste. Va-Va’s lutenica (a chunky
blend of roasted peppers, carrots and tomatoes)
and ajvar (a creamy mix of roasted peppers and
eggplant) are a perfect addition to sandwiches
or side dishes, and make exquisite, healthy dips,
spreads and toppings.
The spreads are all natural, containing no
preservatives or additives other than a bit of salt.
They are also low in both carbohydrates and calories
per serving, as well as being naturally gluten-free.
Completely meatless, theproducts are also perfect
for vegetarians and vegans.
Mainstream success has given American
consumers this great new choice for both their
dietary needs and their palates. Many have started
to incorporate Va-Va into everyday meals, such as
lutenica pizza (lutenica spread on fresh bread and
topped with mozzarella and pepperoni) and ajvar
quesadillas (flat bread grilled with ajvar, Monterey
jack cheese, and fresh vegetables). Taken together,
Va-Va products are a wonderful new addition to the
broad range of American foods.
These recipes and more can be found on
the company’s website, www.vavafoods.
com, alongside an online store that boasts
more than 300 different products. Va-Va is
exclusively imported by Fast-Pak Trading out
of Garfield, N.J. To find distribution or retail
locations, please call 973-925-1111 or e-mail
[email protected].
Launching a
new product?
We’re dying to hear about your new product
launch! To be featured in Gourmet News, e-mail
us at [email protected] to find out more.
GOURMET NEWS
DECEMBER 2011
briefs
Kroger making
progress on seafood
sustainability program
The Kroger Co. stopped selling skates and rays
in October, and has stopped sourcing and selling
bluefin tuna, shark, and marlin since the beginning of this year, due to the increasing sustainability concerns.
According to an update issued in October,
Kroger now sources 65 percent of its top 20
wild-caught species from fisheries that are certified or in assessment by the Marine Stewardship
Council, or are working with a World Wildlife
Fund fisheries project; by volume, 50 percent of
the top 20 wild-caught species are now sourced
from MSC certified fisheries. The retailer has
committed to reach 100 percent on both these
numbers by 2015. For farmed seafood, the company is working with the Global Aquaculture
Alliance Best Aquaculture Practices program to
ensure that store stock meets strict sustainability
standards.
“Today’s seafood supplies are not unlimited,
so Kroger is taking steps to require our suppliers to follow sustainable practices,” said Mark
Van Buskirk, Kroger’s vice president for meat
and seafood. “We have an important role to
play in responsibly sourcing wild-caught and
farm-raised seafood to help ensure the freshest,
best-tasting seafood will be available for future
generations. While we have more work to do,
we are making progress in line with our commitments.”
DeCicco Family
Markets announce 9th
New York state store
DeCicco Family Markets, a family-run, Tuscaninspired gourmet grocery chain offering highquality foods at eight locations in Westchester
and Rockland counties in New York, recently
broke ground at the site of its ninth store, slated
to open in approximately 15 months.
The 18,000-square-foot store in North Castle
will feature a full array of prepared foods, organic
produce, gourmet cuisine and conventional grocery items such as dairy and frozen food products. The new store will also offer more than 300
varieties of cheese and a selection of 500 types
of beer, among the largest in the Westchester
and Rockland area.
Starting as a small corner store in the Bronx
in 1972, DeCicco Family Markets is now overseen by the second generation, store owners
John Jr., Chris and Joe DeCicco.
www.gourmetnews.com
Whole Foods
Market reports
strong Q4
results, hits $10
billion in sales
for fiscal year
Whole Foods Market, Inc. has reported results
for the 12-week fourth quarter ended Sept.
25, 2011. Sales for the quarter increased
by 12 percent to $2.4 billion. Comparable
store sales, a key indicator, rose 8.7 percent.
Identical store sales, excluding six relocations
and one expansion, increased 8.4 percent.
Earnings before interest, taxes, depreciation
and amortization (“EBITDA”) increased 12
percent from the prior year to $185.3 million, net income increased 31 percent to
$75.5 million, and diluted earnings per share
increased 26 percent to $0.42.
“We are pleased to end the fiscal year on a
high note, crossing $10 billion in sales and
Continued on Page 16
Grocery & Department Stores
15
Fresh & Easy opens
first smaller-format
Express store
Fresh & Easy, the upscale supermarket chain
owned by British supermarket giant Tesco,
has opened the first of four planned smallerformat stores in Southern California.
At 3,000 feet, Fresh & Easy Express is
less than one-third the size of a typical
Fresh & Easy outlet, but carries about half
the SKUs.
“Customer reception has been amazing
thus far, lots of excitement about the store
and concept,” said Fresh & Easy’s Brendan
Wannacutt in an email. “The Express store
looks and feels very similar to our standard
store and offers everything that our customers have come to love, just in a smaller
footprint.”
Gourmet, Goodness, Eatwell and the
retailer’s other store brands, are well represented.
“We’re always looking to serve more
neighborhoods and these stores should
help us venture into neighborhoods
that cannot accommodate a standard
10,000-square-foot store, and/or are
particularly more densely populated
where property price is at a premium,”
said Wannacutt.
The next planned locations for Fresh
& Easy Express are Hermosa Beach,
Seal Beach, Laguna Niguel and San
Pedro. gn
16
www.gourmetnews.com
DECEMBER 2011
GOURMET NEWS
Stop & Shop debuts
‘next evolution’ format
in Massachusetts
The Stop & Shop Supermarket Company
LLC has opened a new 72,000-square foot
location in Chelmsford, Mass., that is also a
concept store, with several first-of-its-kind
features for the retailer.
Replacing a former 38,500-square-foot
store in the area, the new Chelmsford store
will include amenities such as an in-store
nutritionist, a supervised child play area,
curbside pick-up and innovative in-store
shopping tools.
It arrives just weeks after the opening
of Massachusett’s first-ever location of
Wegman’s, a particularly large store in the
neighboring suburb of Northborough.
The store will offer an expanded assortment of products, including more than 250
varieties of world-class cheeses and more
than 1,200 produce items. Full-service
meat and seafood departments will offer
only USDA Choice or higher meat, Certified
Angus Beef, Nature’s Promise® Organic
meats, free-range all-natural beef, and
Choice Catch sustainability seafood. The
Nature’s Promise® Marketplace will carry
some 650 natural and organic products.
An expanded international foods section
and 25 aisles of grocery items round out
the food offering.
The store will also integrate Stop & Shop’s
latest technological innovations, including
SCAN IT! Mobile, a grocery app through
which customers can use their smartphones
to shop, scan, and tally their groceries while
they shop. Fast, reliable and free wireless
internet will available as well. The store
will be pursuing LEED certification in the
coming months, and is anticipated to use
up to 20 percent less energy than a typical
grocery of its size. gn
Andronico’s Markets completes
sale to Renovo Capital
New owners also bought A. G. Ferrari in
September
Andronico’s Community Markets, one of
the Bay Area’s best known family-owned
specialty supermarkets, has completed the
sale of its assets to an affiliate of Dallasbased Renovo Capital for $16 million.
The sale allows the remaining stores to
continue serving a loyal customer base,
while preserving the jobs of more than
330 employees.
Andronico’s, founded in 1929 on
Berkeley’s Solano Avenue, filed for Chapter
11 bankruptcy to affect the sale. The
transaction closed on Oct. 27.
“I want to thank our loyal customers, our committed employees and our
faithful vendors who have worked with
us through this difficult chapter in the
company’s history,” said Bill Andronico, a
third-generation family member who will
remain as President and CEO.
Andronico’s will continue to operate
six locations: three stores in Berkeley and
markets in San Francisco, San Anselmo
and Los Altos. Renovo is committed to
investing into the store’s physical infrastructure and updating the facilities. Key
members of Andronico’s executive team
WHOLE FOODS
Continued from Page 15
reporting our eighth consecutive quarter of
accelerating two-year identical store sales
growth,” said John Mackey, co-founder
and co-chief executive officer of Whole
Foods Market. “Our outlook for fiscal year
2012 reflects consistent identical store sales
growth, a record number of new store openings, EBITDA of close to $1 billion, and
significant operating margin improvement.
We are continuing to produce quality results
and expect the lessons we learned during
will be retained.
“The acquisition of the Andronico’s
brand was based on its market cache,”
said Scott Lavie of Renovo Capital.
“[Andronico’s] continued innovations
with specialty products and presentation
have made the markets stand out in a
highly competitive business and its new
ownership has every intention to continue
that tradition.”
The retailer has received numerous
awards, including the National Assn. for
the Specialty Food Trade’s “Retailer of the
Year,” National Grocers’ Association “Best
of Show Finalist,” and the San Francisco
Chronicle’s “Reader’s Choice for Best
Grocery Store.”
In September, the same Renovo affiliate, the Renwood Opportunity Fund,
paid a reported $1.2 million for A. G.
Ferrari Foods, a nine-store Bay Area
grocer and wholesaler that had filed
for bankruptcy. The two operations
will be run independently, but taking
advantage of efficiencies where available. A. G. Ferrari is now headed by
CEO John Clougher, a former Whole
Foods President brought in to help turn
around Andronico’s. Family member
Paul Ferrari remains as President. gn
the recession will drive even higher levels
of operating performance and returns on
invested capital over time.”
The retailer opened five stores (two of
them two relocations) in the fourth quarter,
and has opened five stores so far in the first
quarter. One additional store is expected
to open in the first quarter. The Company
currently has 316 stores.
Nine new leases averaging 32,100 square
feet, in Arizona, California, Colorado,
Florida, Oklahoma, Texas and London,
England. These stores are scheduled to open
in fiscal year 2012 and beyond. gn
GOURMET NEWS
DECEMBER 2011
BUYERS GUIDE
www.gourmetnews.com
Buyer’s Guide
HONEY
This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company’s response to our request for information. Information included in this listing is provided by the featured companies.
Tentazioni Honey
This high quality Acacia honey is produced in Acqualagna, located in the
Italian region of Marche. The beautiful silky tone of Tentazioni Honey is
perfect for drizzling on toast points, desserts, in hot tea, or any culinary
creation which calls for an essence of flavored honey. Available in White
Truffle, Lemon, Bilberry (deep purple honey made from fruit similar to a
full-flavored blueberry), Blackberry and Hazelnut. 3.5 oz glass jars.
SRP: $4.50
No. of honey varieties offered: 5
House of Caviar and Fine Foods
877-462-0533
www.houseofcaviarandfinefoods.com
Manuka Honey, Pacific Resources International
The best gift for instant energy that helps the immune system comes in
a great tasting honey from New Zealand. Manuka honey is only found
in New Zealand and has unique healing properties traditionally used by
the country’s native people. Current research suggests that this honey is
able to help build the immune system and help with digestive conditions
like H-pylori. For digestive and immune conditions, take 1 teaspoon one
to three times a day, before a meal. For everyday maintenance, take 1
teaspoon once a day, also before a meal.
SRP: $ 25.85 (1.1 lb), $48.77 (2.2 lb.)
No. of honey varieties offered: 34
Pacific Resources International
800-871-8879
www.shoppri.com
Monastiri Cretan Honey
Monastiri thyme and wildflower honey is a pure “anthomelo” produced
from the nectar of flowers. It is selected from the remotely populated
areas on the island of Crete. The honey is harvested, aged, filtered and
cleared naturally, without any preservatives, from newly-built beehives.
It is an excellent natural source of energy for athletes, children and
pregnant women, and good for metabolism, digestion and antimicrobial
action. This delightful honey is perfect in teas or served over Greek-style
yogurt. It is also rich in enzymes that relieve inflammation throughout the
body. Net weight 1 lb.
SRP: $13.99
No. of honey varieties offered: 2, Monastiri and Sithon Pine Honey
Taste of Crete
281-826-1436
www.wholesalegourmet.net
Bee Raw Honey Wild Raspberry Honey
This honey has distinctive raspberry notes in both smell and taste. It is harvested in areas where raspberry
bushes have grown wild on uncultivated land previously cleared by forest fires. The honey’s prominent
floral notes pair well with pungent, bloomy rind cheeses like Époisses. All 10 floral varietals in Bee Raw
Honey’s American Honey Collection are made available through partnering with American family-owned
apiaries. Bee Raw Honey varietals are packaged in retro-inspired 10.5 oz. clear, cylindrical glass jars.
SRP: $12
No. of honey varieties offered: 10 in the American Honey Collection
Bee Raw Honey
888-660-0090 • www.beeraw.com
Mileeven Honey with Jameson Irish Whiskey
A Great Taste Award winner from County Kilkenny, Ireland. Mileeven Fine Foods is a veritable hive of
activity! A family-run business, the owners had kept bees for years as a hobby. When opportunity arose to
increase the number of hives, they decided to share the surplus honey and customers kept coming back
for more. Coveted by both foodies and health conscious consumers, these delicious products now take
pride of place on shelves across the nation. Delicious on toast, scones, in tea or as a glaze, Mileeven’s
honeys with liqueur or fruit add punch to almost any dish.
SRP: $8.50, 8 oz. jar
No. of honey varieties offered: 6. Mileeven Honey with Jameson or with Irish Cream Liqueur; and 4 fruit
flavors from Sarah’s Honey (Sour Cherries, Mango, Blueberries, Ginger).
Bewley Irish Imports
888-239-5397 • www.bewleyirishimports.com
Organic Ohia-Lehua Blossom Honey
The Lehua blossom, which blooms in the Big Island’s Ohia forests in late May and June, is indigenous
to Hawaii. Harvested in July, this honey crystallizes within three weeks of being extracted from the hive.
The natural crystallization produces a white, finely grained, chewable honey. White and green organic tea
enthusiasts love this honey! It is so delicate that it does not overwhelm the taste of the tea, allowing the taste
of both the honey and tea to be savored at the same time. It is also great on toast, pears, and blue cheese.
SRP: $12
No. of honey varieties offered: 4: Ohia-Lehua Blossom; Wilelaiki Blossom; sofi(TM) Silver finalist Lehua &
Cinnamon (all organic) and Macadamia Nut Blossom.
Big Island Bees
808-324-0295 • www.bigislandbees.com
Mieli Thun Artisan Honey
Direct from Italy and the hands of producer Andrea Paternoster, Mieli
Thun Artisan Honeys speak for themselves. True to the flavor of a single
flower, Mieli Thun Artisan Honeys are pure and fresh. Nine varieties:
acacia, orange blossom, thistle, chestnut, sunflower, forest honeydew,
rhododendon, dandelion and apple.
SRP: $9.95 per 250 g jar
No. of honey varieties offered: 9
Viola Imports
847-690-0790 • www.violaimports.com
White Truffle Honey from Wild Forest
Made with tupelo honey, white truffle pieces and truffle essence. We use tupelo
because it does not crystallize, and because the majority of customers are
familiar with its golden (amber) color and full-bodied honey flavor. The truffle
essence is evenly balanced so as not to take away from the honey flavor. It is
great over cheese or ricotta and perfect as a dip. Use with grilled poultry or
meats. Available in 8 oz. squeeze bottle and 5.5 oz. jar, both in diamond package.
SRP: $12.99 (squeeze bottle), $10.99 (jar)
No. of honey varieties offered: 1
Wild Forest Products
855-645-7772 (855-OIL-SPRAY)
www.truffleoilsandmore.com
Origen Chilean Gourmet Ulmo Honey
Origen Chilean Gourmet Ulmo Honey is a creamy, delicately perfumed monofloral honey with an
amber color and antibacterial properties. Produced from one of Chile’s many native trees, Ulmo
Honey is 100% natural. The buttery smooth sweetness pairs perfectly with mild cheese, as a
simple dipping sauce for grilled seafood, or as a great addition to a light herbal tea or lemonade.
The unique 8.8 oz. glass jar is embossed with a honeycomb pattern and can be merchandised on
two different sides. Packed six jars per case. Imported from Chile.
SRP: $10.99
No. of honey varieties offered: 3: Ulmo Honey, Tiaca Honey, and Native Honey
Chicago Importing Company
800-828-7983 • www.chicagoimporting.com
Blue Hills Tasmanian Leatherwood Honey
An extraordinary wilderness honey renowned for its piquant scent and its complex lingering palate.
Leatherwood Honey is produced by bees living in the heart of Tasmania’s Tarkine wilderness. One of
the rarest of honeys, Leatherwood is found only in Tasmania and is unknown in most of the outside
world. Its flavor and texture is unlike any other honey. An excellent companion to cheese and fruit,
it is wonderful slathered on breads, rolls and baked goods or brushed over roasting poultry and
meats. 500g resealable glass jar.
SRP: $17.50
No. of honey varieties offered: 7, domestic and imported, in a variety of sizes
Earthy Delights
800-367-4709 •www.earthy.com
Airborne Honey
Airborne Honey has been produced in New Zealand for over 100 years. Due to the unique flora
of New Zealand, Airborne is able to produce over 25 different types of honey, each with distinct
colors and flavors. They back their claims of Honest, Undamaged, Traceable, and Active with over
25 years of laboratory experience. Their uncompromising commitment to produce the best honey
in the world is a valuable boon for any consumer. Airborne Honey, better by a country mile. In
250g or 500g recyclable plastic jars.
SRP: $6.99 – 29.99 (depending on the type of honey)
No. of honey varieties offered: More than 25
Airborne Honey, Ltd., imported by Fast-Pak Trading, Inc.
973-925-1111 • www.fastpakstore.com
Mitica Raw Italian Honey
The Cazzola brothers of Bologna, Italy have been tending bees and making honey for more than
20 years. It began purely as a hobby, then friends convinced them to sell some here and there
commercially. Michele convinced them to sell their amazing creamy, yet granular honeys for sale in
the U.S., and today Forever Cheese highlights Acacia, Cherry, Girasole (Sunflower), Erica (Heather/
Brier) and Rhododendron honey. 9/4.23 oz.
SRP: $7.00-$8.99
No. of honey varieties offered: 5
Forever Cheese
718-777-0772 • www.forevercheese.com
L’Abeille Occitane
In the heart of France, just north of Aix en Provence, L’Abeille Occitane produces the most luscious
honey. Each jar is created with a special essence such as orange, lavender, lemon and even rosemary.
These flavors are not artificial, but a result of the flowers, herb and plants that flourish where the
honey is produced. L’Abeille Occitane never uses heat to accelerate the extraction, using only a
cold press process to extract from the comb. Delicious in cakes, cookies, tea or straight from the
jar, L’Abeille Occitane easily finds a home in every type of kitchen. 8.8 oz. glass jar.
SRP: $12.00
No. of honey varieties offered: 7
The French Farm
713-660-0577 • www.thefrenchfarm.com
17
18
BUYERS GUIDE
HoneyPax
Enjoy delicious pure, raw honey anytime, anywhere. HoneyPax is tupelo honey smartly packaged
in an environmentally friendly 10 ml no-mess packet. Traceable to the bee yard of origin, each pax
is embossed with a hive code which tells you exactly where your honey was collected. Harvested
only a few weeks a year from deep within the Apalachicola River Basin of North Florida, tupelo is a
highly prized varietal treasured for its incredibly smooth texture and buttery taste. We’re passionate
about using only the finest tupelo honey and maintaining its wholesome purity. HoneyPax is true
gourmet goodness on the go!
SRP: $12.00/box of 10 individual packets (Net wt. 4.9 oz.)
No. of honey varieties offered: 1
HoneyPax, LLC
850-692-3425 or [email protected]
www.honeypax.com
Honey Ridge Farms’ Honey Crème
Honey Ridge Farms, of Brush Prairie,Washington—a family business with a five-generation beekeeping
legacy—has introduced Lemon Honey Crème to its kosher-certified whipped honey line. Lemon
Honey Crème combines local-sourced Grade A raw honey with natural lemon concentrate and
peel. Like the company’s six other flavors—Blackberry, Raspberry, Cranberry, Apricot, Spiced and
Clover—Lemon is lusciously light on the palate, shelf-stable, dairy- and gluten-free. Honey crèmes
are super smooth and easily spreadable. Use as a topping for toast, scones, biscuits, pancakes
and waffles, mix into yogurt and ice cream, or serve with cheese; a delicious baking, cocktail and
beverage ingredient, too. Packed in 9 oz jars.
SRP: $7.99
No. of honey varieties offered: 7
Honey Ridge Farms
360-256-0086
www.honeyridgefarms.com
Organic Orange Blossom Honey by Puremiel
Harvested from orange trees in the alluvial plains of the Guadalquivir River, Puremiel orange blossom
honey is amber colored with a floral scent and slightly acidic, exotic flavor. Use it as a sweetener in
baked goods, spread it on bread or swirl it into a mug of hot tea. Puremiel orange blossom honey is
a 100 percent raw honey, produced with no preservatives or artificial flavors. It is also USDA certified
organic. Puremiel’s bees run free in the Grazalema and Alcornocales parks in the region of Cádiz,
Spain. Five generations of beekeeping knowledge are used to create their unique honey.
SRP: $18.00 (11.6 oz/330 g)
Total no. of honey varieties offered by La Tienda: 9
La Tienda
888-331-4362
www.tienda.com
Franca Franzoni Millefiore Honey
Franca Franzoni’s limited production Millefiore honey comes from Chianti, Tuscany. She watches
the bees carefully, monitoring their collection and movement, waiting for just the right moment to
harvest the honey. Only centrifuge is used to remove the honey from the hives. It is then decanted
for 20 days before it is poured into jars. The resulting honey is sweet and floral; it can be used with
everything from toast to scones to baking.
SRP: $8.00-$10.00
No. of honey varieties offered: 4 from Franca Franzoni: Millefiore, Acacia, Chestnut, Sulla
Manicaretti Italian Food Imports
800-799-9830
www.manicaretti.com
Red Bee Pumpkin Blossom Honey
Warm deep notes with hints of toasted nuts and summer squash. Every bottle of our own artisanal
honey is a gourmet worthy food that can be tasted and evaluated similar to wine, each with a unique
flavor profile determined by the nectar from the flowers visited by the honeybees. The unsung fact
is that the essence of a honey is dictated by terroir (from the French word for earth), the unique
combination of geographic location, climate, soil and temperature that give each honey its complex
composition and individual personality. As in wine making, terroir dramatically affects the flavor
profiles of the honeys produced.
SRP: $14.00 per piece
No. of honey varieties offered: 18 varietals, including Blueberry, Apple, Alfalfa and Goldenrod
Red Bee Honey
866-530-3022
www.redbee.com
Chestnut Honey
Gathered in mid-summer and amber in color, this variety is liquid and aromatic with slightly bitter after
taste. It is rich in minerals and oligoelements, and a great accompaniment to yogurt, cake with cream
and cheese. Other varieties available are Acacia, Forest, Wildflowers, Orange, Lime and Pine.
SRP: $7.99
No. of honey varieties offered: 7
Rigoni di Asiago
305-470-7583
www.rigonidiasiago.com
Ritrovo Selections Organic Sicilian Honey
Organic, raw honey. Produced at a small farm in southeast Sicily by Apicoltura Oliva. These monovarietal honeys are available in citrus blossom, thyme blossom, and wild carrot. Their rich, floral
aromas and raw organic quality make them perfect for cheese condiments, baking, pastries,
sauces. 8 oz. jars.
SRP: $10.50
No. of honey varieties offered: 3 citrus, thyme, wild carrot
Ritrovo Italian Regional Foods
206-985-1635
www.ritrovo.com
www.gourmetnews.com
DECEMBER 2011
GOURMET NEWS
Buyer’s Guide
FOODS FROM THE UNITED KINGDOM
Yorkshire Gold Tea
Yorkshire Gold is a luxury blend of the world’s finest teas from the top
twenty tea gardens, giving Yorkshire Gold the perfect balance of strength,
color, flavor and character. Yorkshire Gold is delightful and refreshing
and is specially blended for even more richness and flavor. Enjoy this
deliciously invigorating tea any time of the day. Available in 20ct, 40ct,
80ct, 160ct and also in loose tea formats.
SRP: $5.99 for 40ct
No. of U.K. foods offered: We carry 5 U.K. brands and over 100 items
from the U.K.
Brands of Britain, LLC
800-646-6974
www.brandsofbritain.com
Hogan’s Lemon Curd
This lemon curd is so delicious you will think it is straight from heaven, but really it is from
Wales. A treat for lemon lovers, this tart and buttery preserve is delicious on muffins, toast,
scones or used as a filling for cake. Mix with fresh fruit for a quick, delicious dessert.
SRP: $8.50, 11 oz. jar
Bewley Irish Imports
1130 Greenhill Road
West Chester, PA 19380
888-230-5398
www.bewleyirishimports.com
Britains Pilgrims Choice Londoner Cheddar
Pilgrims Choice Londoner Cheddar is a smooth, rich cheese that is naturally matured for a
minimum of six months. The cheese is carefully sourced from a small number of farms and
creameries around Somerset, the heart of Cheddar-making country where the best British
cheeses are produced. Each cheese is graded a minimum of three times by award-winning
cheese graders to guarantee a Cheddar with perfect body and flavor. Kevin Beer, who selects
the best cheese for the Londoner label, has more than 10 years of grading experience.
Londoner Cheddar comes in unique, brown parchment 7 oz. packages.
SRP: $5.99
No. of U.K. foods offered: 7 kinds of cheese: Londoner Cheddar, Farmhouse PDO Cheddar,
Red Leicester, Smokey Cheddar and Wensleydale (either Cranberries, Harvest Fruits or
Festive Fruit)
Britains Pilgrims Choice
847-492-8312
Colman’s Mustard
Colman’s of Norwich has been recognized widely as THE English mustard in the U.K. Using
a unique zesty blend of brown and white mustard seeds, Jeremiah Colman created mustard
with a flavorful heat sensation that has become an essential condiment and paramount
ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria
bestowed unto Colman’s the Royal Warrant, galvanizing Colman’s as the crown jewel of
mustards. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery
and complex condiment for all your recipes and dishes.
SRP: $4.99 (3.5 oz. jar prepared mustard), $8.99 (4 oz. tin powdered mustard)
No. of U.K. foods offered: 2 – Prepared Mustard and Double Super-Fine Mustard Powder
Colman’s of Norwich
800-631-7070 • www.colmansusa.com
Collier’s Powerful Welsh Cheddar
Made from a traditional Welsh mining-family recipe, award-winning Collier’s Powerful Welsh
Cheddar has an exceptional taste created to reflect the powerful image of the collier as well
as the integrity and preference of that bygone era. Collier’s is carefully matured to ensure
that every cheese that bears the name is consistently the best example of the unique taste
and texture that define the brand. Collier’s deep, sharp yet slightly sweet flavor is perfect
alone or for any recipe where an incredible cheddar taste sensation is desired. Comes in
pre-packs of 7 oz. and 17.5 oz., as well as 5.5 lb. and 44 lb. blocks.
SRP: $5.99-$7.99 (7 oz.)
No. of U.K. foods offered: Coombe Castle International exports over 75 different cheeses
from every corner of the United Kingdom: Wales, Ireland, Scotland & England.
Coombe Castle USA
847-438-5253 • www.coombecastleusa.com
Double Devon Cream
Pampered cows in Devonshire’s lush countryside provide the milk for The Devon Cream
Company’s Double Devon Cream. Using a unique heat process that preserves freshness
and allows a refrigerated shelf life of up to one year, the cream is packaged in elegant
reusable glass jars. Most akin to American whipping cream, but thicker, richer and tastier,
Double Devon Cream is widely used by U.S. chefs because it incorporates better when
heated than most creams, and adds another dimension of flavor to a vast range of recipes.
It is divine for topping dessert or fruit.
In 6 oz. and 1 lb. jars.
SRP: $5.99 - $7.99 (6 oz.)
Number of U.K. foods offered: 10 different English creams (Clotted Cream and Crème
Fraiches) and Double Devon Cream Butter
The Devon Cream Company
908-372-6048 (c/o Atalanta
Corporation Customer Service)
www.thedevoncreamcompany.com
GOURMET NEWS
DECEMBER 2011
briefs
Wild Forest, P.A.Q.
New York announce
truffle partnership
Wild Forest Products, LLC, a provider and
distributor of specialty truffle products,
has announced that it will be representing
the gourmet truffle products of P.A.Q. New
York through the Wild Forest and MarDona
Specialty Foods sales staff and independent
sales brokers.
In a first for Wild Forest, the company has
agreed to participate in selling P.A.Q. New
York’s first-rate quality fresh truffles to its
current and new clientele. The truffles arrive
weekly from Italy and are carefully inspected.
Each is then individually wrapped and shipped
with next-day delivery.
“It is our pleasure to present these finequality packaged imported truffle products that
will complement the current Wild Forest truffle
product line,” read the announcement. Aside
from fresh truffles, P.A.Q. New York offers truffle
and porcini products such as sauces, oil, honey,
mousse, flour, pasta, risotto and polenta. For
more information, visit Wild Forest’s website at
www.truffleoilsandmore.com.
Donsuemor
Madeleines, Kings
Cupboard sauces
debut at Fresh & Easy
Two specialty producers, Alameda bakery
Donsuemor Madeleines and gourmet dessert sauce company The King’s Cupboard, are
delighted to announce their availability at 182
Fresh & Easy Neighborhood Market stores.
Donsuemor’s gourmet Madeleines, dark
chocolate-dipped Madeleines and Peppermint
Bark Cakes are now on shelves in the fresh
bakery sections. Praised by the New York
Times, Fine Cooking magazine and cookie
connoisseurs across the nation, Donsuemor’s
products are delicate, European-style treats
made with fresh, all-natural ingredients. The
Madeleines are versions of the French classic,
while the Peppermint Bark Cake is a holiday
version of Donsuemor’s popular Cute Cake,
a mouth-sized cupcake topped with peppermint-infused white chocolate.
Fresh & Easy has also picked up three
chocolate sauces from award-winning producer The King’s Cupboard: Bittersweet,
Cream Caramel and Three Chilies.
“We’re very excited to expand our product
availability through Fresh & Easy’s growing
network of stores,” says Lila Poore, King’s
Cupboard President. “Fresh & Easy’s focus on
high-quality, wholesome, all-natural items is a
great fit for our product line.”
www.gourmetnews.com
specialty Distributors & Brokers
19
Chefs’ Warehouse acquires Provvista
Distributor enters 7th regional market with
Portland and Seattle
The Chefs’ Warehouse, Inc., has substantially
acquired the assets of Provvista Specialty Foods,
Inc., a specialty foods importer and wholesale
distributor located in Portland, Ore.
“We are thrilled to be entering the Portland
and Seattle markets and are pleased to wel-
come the employees at Provvista into The
Chefs’ Warehouse family. Chefs, caterers,
hotels, gourmet shops, and fine grocery stores
alike appreciate Provvista’s unique product
mix and knowledgeable service so this acquisition is a great fit,” said Chris Pappas, Chefs’
Warehouse Chairman and CEO.
“We are very excited to bring Provvista’s business
to The Chefs’ Warehouse platform,” said Joe Guth,
founder of Provvista. “We are incredibly grateful to
our dedicated staff, our loyal customers, and our
passionate vendors, who worked together to make
Provvista what it is today. The Chefs’ Warehouse
is a great cultural fit and has the vision and tools
to take this business to the next level.”
Founded in 1993, Provvista serves over 500
customer locations and had annual revenue
of approximately $17 million in 2010. gn
KeHE named exclusive distributor for
Kelapo Extra Virgin Coconut Oil
Kelapo Extra Virgin
Coconut Oil, a pioneer in
the booming coconut oil
category, has announced
an exclusive deal with
KeHE Distributors, a leading U.S. distributor of
natural and specialty food
products.
KeHE, based in
Romeoville, Ill., distributes
more than 60,000 products—including natural and organic, specialty
and gourmet food items—to more than 33,000
retail outlets in 50 states, Canada, Mexico and
the Caribbean. The company is now one of the
largest retail specialty and
natural foods distributors
in the country.
Previously available
to retailers only through
direct order, Kelapo will
now be available nationwide to all retailers in the
KeHE system. The brand
will also be part of KeHE’s
Summer Selling Show in
Dallas and Holiday Show
in Chicago.
News of the deal comes on the heels of
Kelapo’s recent rebranding and unveiling
of a new product, pre-measured Kelapo
Coconut Oil Baking Sticks. “Our partnership with KeHE shows their commitment
to helping build exciting new brands,”
says Erin Meagher, founder and Chief
Coconut of Kelapo. “Smaller companies
with creative products can have a hard time
getting to market, but with KeHE’s support we will be able to distribute Kelapo
nationwide.”
To be stocked in the dairy aisle instead of
the cooking oil aisle, where virgin coconut
oil is usually found, the baking sticks are
expected to increase Kelapo’s presence in
the fast-growing vegan baking market, in
which virgin coconut oil is a popular butter
substitute. gn
New partnership Specialty Food Sales
of New York announced
Jeff Landsman, of Specialty Food Sales, and
Peter Benario, of Gourmet Away of New
York, have announced a partnership of their
respective companies. The new enterprise
will be called Specialty Food Sales of New
York and will be a new division of Specialty
Food Sales.
Benario will lead the new company, and
will represent some of the principals currently under the Specialty Food Sales banner.
These include Mediterranean Brands, Mia’s
Kitchen, Mooney Farms, Bonte Foods and
Riega Foods.
In turn, the principals of Benario’s firm
will be represented in the mid-Atlantic states
by Specialty Food Sales. These include such
brands as Shamrock Farms, Silver Spoon,
Wolfgang G Foods, Byrne Dairies, Million
Products and Sky Nutrition.
“We are very excited about this new
venture. We know that the opportunity
to roll in an existing company led by a
sales professional such as Peter Benario
into Specialty Food Sales will accelerate our growth in the New York Metro
market. This merger represents a major
milestone for our company. It adds
talent, market knowledge and some
new principals to our growing firm,”
Landsman said.
Specialty Food Sales is a full-service specialty food broker with offices in Towson,
Md., and now in Rockland County, N.Y.
They represent ethnic, gourmet, organic,
all natural and gluten-free product lines
to all foodservice and retail sales channels,
including convenience and club stores from
North Carolina to metro New York City. The
company was formed in October of 2010
by Landsman, a 35-year veteran of the food
industry. Its website is www.specialty-foodsales.com.
Gourmet Away is a 5-year-old retail,
foodservice and c-store food broker in the
metro and upstate New York markets. Its
products including dairy, yogurt, orange
juice, salsa, pizza bagels and a variety
of specialty products. The company was
founded in June 2006 by Benario, a 38-yearveteran of the food industry. The website is
www.gourmetaway.vpweb.com. gn
Avenue Gourmet to distribute Lizbeth Lane
Pennsylvania-based Lizbeth Lane Gourmet
Cuisine, a maker of all-natural simmer
sauces, has entered into an alliance with
Maryland-based specialty foods distributor
Avenue Gourmet to handle its unique line of
all natural, gluten-free simmer sauces.
Avenue Gourmet is a growing specialty
and natural food distribution company which
searches out high quality and hard-to-find food
products. They have developed a product mix
which includes many types of specialty food
items in a wide variety of categories. Clients
include Whole Foods and other upscale food
store chains as well as a variety of independently
owned retailers in the mid-Atlantic region.
Lizbeth Lane Cuisine’s line of all-natural
sauces is currently sold in more than 14
states. Simmer sauces include Lemon Piccata,
Marsala & Tarragon, Mediterranean Tomato
and Roasted Red Pepper & Basil Cream.
In September, the brand hired brokerage
firm Santucci Associates, which represents
a number of prominent food clients which
market their lines between New York and
Virginia. At the time, Lizbeth Lane President
Ridgely B. Francisco said, “Lizbeth Lane looks
forward to this relationship as part of our east
coast expansion strategy. Santucci’s strong
relationship with Haddon House Distribution
will help us meet our 2011 goals.” gn
20
Supplier Business
www.gourmetnews.com
Niman Ranch expands
farming, processing east
to Pennsylvania
Retailers and restaurants in
the Northeast can now offer
pork that is both locally raised
and bears the premium Niman
Ranch label.
The California-founded company, a pioneer in humanelyraised premium meat, has
expanded its sustainable hog
production and processing to
the northeast. In mid-October,
the first Pennsylvania-grown
Niman Ranch pork was delivered to customers in the company’s East Coast distribution
network
The company is working with
a third party processing facility
in Pennsylvania, allowing the
company to grow its farmer network in Pennsylvania,
Maryland, Northern Virginia
and New York. By year end,
20 new hog farmers, who have
all achieved the strict Niman
Ranch protocols, will be added
to an existing network of more
than 675 independent U.S. family farmers and ranchers.
Niman Ranch first began
looking east in 2010, seeking
to help more family hog farms
have a financially sustainable
future.
“It took well over a year
to find hog farmers in
Pennsylvania, Maryland,
Northern Virginia and New
York to raise animals to Niman
Ranch’s strict standards and
to locate a processing facility that treated the animals
humanely,” stated Jeff Swain,
Niman Ranch, CEO, who has
been traveling throughout
the northeast for more than
two years meeting personally
with farm families. “We look
forward to adding more family
farmers to the east coast Niman
Ranch network.”
Chobani to open second plant,
estimated at $100 million
Chobani, the Greek-style yogurt
that is also America’s No. 1 selling yogurt brand, has announced
plans to open a second manufacturing plant, in Twin Falls, Idaho.
The company plans to invest over
$100 million to build the state-ofthe-art, high-capacity production
facility, housed on 200 acres of
agricultural and industrial land.
The site is expected to be opera-
tional in 2012.
The new site is in addition
to an announced expansion
for Chobani’s landmark South
Edmeston, N.Y. manufacturing
plant. The former Kraft yogurt
plant was purchased by thenstartup company Chobani in
2007.
“We visited numerous possible
sites over the past several months
and met a lot of great people along
the way,” said Hamdi Ulukaya,
CEO and Founder of Chobani. “It
was a hard decision to make, but
in the end, we chose Twin Falls
due to its abundant milk supply,
skilled labor force and tight knit
local community. We’re looking
forward to starting the next chapter of the Chobani story here in
Idaho’s Magic Valley.”
“As a chef in New York to
be able to call Niman Ranch
local is icing on the cake,”
stated Adam Longworth, chef
de cuisine at Gotham Bar and
Grill, a prominent restaurant.
“Not only can we be proud to
serve a humanely raised, sustainable, quality product but
now we can know that we are
doing this while reducing our
carbon footprint and supporting local farmers.”
Niman Ranch protocols for
farmers include raising hogs
outdoors or in deeply bedded
pens, maintenance of a vegetarian diet and utilizing genetics well suited to an outdoor
environment and exceptional
mothering abilities. The processing facility utilizes the low
stress- carbon dioxide stunning
system, which is considered the
preferred method according to
animal welfare standards versus
electrical stunning. gn
“We anticipate Chobani’s
planned investment to result
in an additional $200 million
in regional sales. Between construction activities, employment at the plant and the sourcing of local supplies like milk,
there’s no question that the
economic effect of Chobani’s
new site will run deep throughout southern Idaho, benefiting
family farms as well as our
dairy and construction industries.” said Idaho Governor
C.L. “Butch” Otter. The new
plant is expected to create
around 400 new jobs. gn
Vermont Butter & Cheese debuts retail
packaging for Double Cream Cremont
Vermont Butter & Cheese
Creamery has debuted new retail
packaging for Double Cream
Cremont, the most recent addition to the creamery’s aged cheese
artisan line.
The specially designed package
will not only help protect the
cheese, but allow continued
aging from creamery to table
while maintaining a very
creamy texture. The clamshell allows for proper air
movement throughout the
cheese’s 90-day shelf life,
while the clear container
shows off Cremont’s signature
wrinkled rind. It also saves an
extra step at retail cheese counters, allowing staff to display the
delicate cheese without individually repackaging each piece.
Since its launch in May 2010,
Cremont has been the fastest
growing cheese within the creamery’s artisan line. “Our aged
cheeses are very unique as they
have a distinctive geotrichum
rind that gives the cheese a delicate, wrinkly surface and sweet
taste. They have been a very
popular category of cheese in the
retail market and the demand is
strong,” said company co-founder Allison Hooper. Double Cream
Cremont was an award-winner
at the 2011 American Cheese
Society competition, and was
named Best of Class at the last
U.S. Cheese Competition. gn
DECEMBER 2011
GOURMET NEWS
briefs
Jamba and Bare Fruit
announce licensing
agreement, launch of
fruit chip line
Jamba, Inc. and Bare Fruit LLC have announced
an exclusive licensing agreement to develop and
launch a new line of Jamba-branded, all-natural,
bake-dried, 100 percent fruit chips. The new
products are expected to launch in grocery, convenience, and other retail outlets by the end of
December.
The new dried fruit chips will be available in
three flavors: Fuji Apple, Granny Smith Apple, and
Mango. Each will provide at least two servings of
fruit per bag. Like all Jamba-branded products,
these items will have no artificial flavors or preservatives, no artificial colors, no high fructose
corn syrup, 0g of trans fat and will meet guidelines for kosher and gluten-free diets.
“Bare Fruit uses a bake-dried process to create our products and uses no additional preservatives, chemicals, or sugars, ensuring that you are
giving your family the very best natural fruit has to
offer in a convenient-to-carry package,” said Eric
Strandberg, founder, Bare Fruit LLC. “All of our
fruit snacks are developed using the whole fruit.
They do not require cold storage making them
easy to transport and are domestically produced
with fruit that is not genetically modified.”
Mom’s Gourmet spices
and rubs to be carried
at Earth Fare stores
Earth Fare, a natural foods grocer with three
stores in Ohio, is now stocking Mom’s Gourmet
spices and rubs. The Asheville, N.C.-based
company, which supports local family-owned
and artisan operated producers, will carry
Mom’s Gourmet products in its Centerville,
Fairlawn, and soon-to-be-opened Fairview
Park stores.
Mom’s Gourmet, headquartered in Newbury,
Ohio, was started by Sally Koepke and her
mother, Pat Hurley. Launched to the commercial market in 2008, the range of ten rubs
and spices are carried in stores including
Andronico’s Community Markets, Whole Foods,
Heinen’s, Plum Market, Mama Jean’s Market,
and the Orvis Company stores.
Low or no sodium and vibrant flavors differentiate Mom’s Gourmet from other seasonings.
The line also stands out with unique branding
and names inspired by Sally Koepke’s love of
animals and the outdoors.
GOURMET NEWS
MARKETWATCH
DECEMBER 2011
21
Marketwatch
CAVIAR & TRUFFLES
The classic is still king,
but new formats and
packaging keep luxury
cutting edge
Viola Imports represents small, artisan producers
including Savini Tartufi. Savini black summer
truffle for their Truffle Gatherer’s Sauce.
By ROCELLE ARAGON
Y
ear’s end is the season for winter
truffles, caviar and other luxury
foods. While the economy has affected
both to some extent, sales of the iconic
fresh European truffles remain healthy—
and in some cases have even
increased.
This is the case for both
Sabatino Tartufi and Wild
Forest. Sabatino’s sales for fresh
truffles are up by almost 45
percent, according to Director
of Sales Vincent Jeansaume.
Wild Forest’s restaurant sales
are up by nearly 25 percent
and “we’re shipping cases like
crazy,” said Mario Fortunato,
Partner and CFO.
But the economy is still
making itself felt. David Eger,
Internet Sales Manager of ingredient specialist Earthy Delights, has seen rising interest
in truffles over the last three to four years—
especially ones that are relatively low in
cost. These include truffles from Oregon and
China, Burgundy truffles from Europe, all
sourced from reputable suppliers and with
their own unique flavor profiles.
Also growing are truffle products. Truffle
butter, honey, salt, sugar and pasta sauces
are staples of gourmet stores everywhere
with price points below $20. Truffle oils and
prepared sauces are growing: Earthy Delights
is launching its own oil, and Eger is enthusiastic about a line of canned sauces from
Urbani that provide an entry-level option for
customers not quite ready for $30 truffle oil.
Chicago’s Viola Imports distributes “Truffle
Gatherer’s Sauce” from the Tuscan producers
Savini, while Wild Forest hopes to debut a
black truffle pesto and a Parmigiano-Asiago
truffle dip by year’s end.
Truffle Perlage, produced by Tartuflanghe, is an
innovative new product that tastes like black
winter truffle but looks like caviar.
Sabatino Tartufi, meanwhile, has
branched out in two directions. An ultrapremium oils and skincare line called
Sabatino & Co. is sold at the company’s
own retail store and at luxury spas.
The Sabatino Pronto line (truffled couscous, mashed potatoes and
risotto, with a $7-$8 SRP)
is doing well with select
distribution, shipping some
250 cases just in the first
two weeks of October.
One truffle form that will
be familiar to Fancy Food
Show attendees is perlage.
Inspired by Ferran Adria and
produced by Tartuflanghe,
the “little pearls” are made
entirely of black truffle juice,
but have the texture and
delightful “pop” of caviar.
The exclusive U.S. importer, Lettieri Inc.
carries both a 50g retail size ($25-$30)
and foodservice sizes, with the latter being
particularly popular among high end restaurants.
“This year we’re selling more—it’s just
flying out,” said Founder Frank Lettieri.
“Quite a few caviar distributors are buying
from us as well.” Lettieri also imports fresh
truffles, even though “It’s a labor of love—
I doubt that I’ve ever made money on them.
But they are such a unique, special part of
what we do.”
Caviar: moving out from behind the glass
From American caviar reaching a new level
of quality vs. price, and from kits for kids
to single-serve packs for clubgoers, caviar is
slowly making its way to new, adventurous
audiences. When even food writer Ruth
Reichl is surprised to find salmon caviar
Continued on Page 22
22
SMORGASBORD
CAVIAR & TRUFFLES
Continued from Page 21
relatively affordable, some unexpected preparations are likely to follow.
Caviar even has an American artisan version:
BLiS roe, from chef Steve Sollard. Made from
the eggs of brook trout or arctic char from
Michigan waters, BLiS is a favorite of Earthy
Delights’ David Eger. “It’s very small amounts,
from specific Michigan streams, produced to
exacting standards,” he says. The roe is generating lots of interest and sales, thanks to the
craze for hyper-local, American regional food
with a low carbon footprint.
“Luxury items are sensitive,” says Max
Moghaddam, owner of the House of Caviar
and Fine Foods, a Florida-based importer.
“But prices have gone down in the last year.”
Some of his volume customers are choosing
less expensive grades––smaller eggs, less
www.gourmetnews.com
brilliant color––but they remain very conscious of quality. Crown Ossetra is still the
company’s top seller, and Moghaddam’s best
recommendation for value and taste.
For its part, Marky’s Caviar has launched a
more economical new line called Classic Caviar.
Marky’s Senior VP Chris Hlubb explains that
the line has four quality variants, but uses
simple packaging to be more competitive with
heavily discounted, unbranded caviar. Hlubb
also hopes to grow the market by reaching some
of the younger consumers who are driving
culinary-influenced cocktail culture. (Speaking
of new customers, the California Caviar Co.
is thinking very long term with its Caviar for
Kids kits, which pair caviar with fun-shaped
puff pastry. Made on order, the kits are available
online directly from the company.)
On the other end of the scale, Marky’s
other introduction is the AKI Pearlossol,
an innovative package that replaces the
DECEMBER 2011
GOURMET NEWS
entire caviar tin. The “pearl” maintains ideal
temperature not only from wholesaler to
retailer, but from the shop to the customer’s
home, without cold packs, brown paper or
any metallic taste. Key retailers are already
showing interest, so expect these pearls to
make their way to U.S. chillers soon. gn
RIGHT: AKI Pearlossol from Marky’s Caviar.
BELOW: Caviar imported by the
House of Caviar and Fine Foods.
Gold in your kitchen: Tartuflanghe Premium Extra Virgin Olive Oil with Truffle
GOURMET MARKETPLACE
Tartuflanghe’s truffle oil is made from premium extra
virgin olive oil from Trasimeno Lake in Umbria, Italy.
With a special green color with golden glints, the oil’s
taste is fruity and delicate, with scents of apple, celery,
artichoke and sweet almond.
Tartuflanghe has selected this oil because it is
perfectly complemented by the truffle. We propose
two varieties: Black truffle oil, with winter black truffle
(tuber melanosporum) from Piemonte; and white truffle
oil, with white truffle from Alba (tuber magnatum pico).
The slices of truffles are dehydrated and not simply
dried. Thanks to this unique technique, the truffle flavor is kept very intense.
Try our truffle oils on cold and warm dishes, drizzling a few drops over your recipes, in order to give
to your dishes the special taste of truffle.
Excellent on meat carpaccio and tartare, on fish and seafood, with egg and potato, on mushrooms, on
salad and cheese, perfect on pasta and risotto. We suggest using half a teaspoon per person. A taste
of Piemonte for your finest recipes!
Brought to you exclusively by: Lettieri & Co., Brisbane, Calif., 415-657-3392 or www.lettieri.com.
Emily’s fruit and nut treasures are made with premium milk and
dark chocolate, real whole dried fruit and freshly roasted nuts. No
fillers or substitutes, no artificial colors or flavors and no jellies or
purees! Available in 1 oz. snack packs, 5 oz. resealable bags and a
variety of holiday gift boxes.
American Vintage is thrilled to present our NEW BEER BISCUITS,
handmade with real American beer. 3 FLAVORS: Smoky Chipotle,
Lime & Beer – Mild; Smoky Chipotle, Lime & Beer – Hot Hot Hot;
and Pizza & Beer. No preservatives, no cholesterol and no trans fat.
Free consumer samples are included with each retailer’s order.
American Vintage Wine Biscuits are cracker snacks made with
wine and pepper. The striking flavor combinations and eyecatching artwork of framed grapes create customer interest and
add rich color to any counter display or gift basket. Contains no
preservatives or cholesterol.
Emily’s Chocolates
888-469-2637
www.emilyschocolates.com
American Vintage
718-361-1003
American Vintage Wine Biscuits
718-361-1003
www.americanvintage.com
Marky’s Caviar is introducing a new line called “CLASSIC CAVIAR”
this fall in the U.S. Market. The goal of this line is to offer a
competitively priced line of caviars which will include four varieties
to further their retail placement. The varieties will include Classic
American White Sturgeon, Classic Russian Osetra, Classic Siberian
Sturgeon and Classic Salmon.
Gourmet Sea Salt Collections. Unique sampler sets of 5, 6 or 11
Pyrex test tubes with natural cork stopper, each filled with an exotic
sea salt from around the world. Attractively displayed in Americanmade, hand-crafted wooden base constructed from recycled lumber.
Suggested retail: $24.95 to $59.95.
Viola Imports represents small, artisan producers including Savini
Tartufi. For over four generations, the Savini family has been synonymous with quality truffle products from the Tuscany region.
Respecting the natural cycle of the seasons, from the black summer
truffle to the white in winter, the truffles are hand selected and the
products are always packaged fresh.
Marky’s Caviar
800-522-8427
www.markys.com
The Spice Lab
954-275-4478
[email protected]
Viola Imports, Inc.
847-690-0790
www.violaimports.com
GOURMET NEWS
DECEMBER 2011
SMORGASBORD
www.gourmetnews.com
2012 CALENDAR
Jan. 7-10
Jan 28–Feb. 2
Philadelphia Gift Show
NYIGF Next Edition
www.philadelphiagiftshow.com
www.nyigf.com
Jan. 11-18
Jan. 29-Feb. 2
Atlanta International Gift & Home
Furnishings Market
www.cgta.org
www.americasmart.com
million:
Pounds of cheese
produced in Wisconsin in
September, 25 percent of
the nation’s production
Feb. 18-21
San Francisco International Gift Fair
Jan. 15-17
www.sfigf.com
Winter Fancy Food Show
San Francisco
www.specialtyfood.com
Hard Facts
219
Toronto Gift Show
23
Source:
Natl. Agricultural Statistics
Service, US Dept. of
Agriculture
77
billion:
Projected size
of the U.S. snack
market by 2015
Source:
Packaged Facts
74
percent:
rise in sales of
UTZ Certified sustainable
tea between Jan.-Sept.
2010 and 2011
Source:
www.UTZcertified.org
March 9-11
CoffeeFest New York
www.coffeefest.com
Jan. 18–24
California Gift Show
March 10-13
www.californiagiftshow.com
International Home+Housewares Show
Chicago
www.housewares.org
Jan. 19–25
Chicago Gift Show
www.shopchicagomarket.com
March 15-17
Natural Products Expo West
Jan. 18-24
Dallas Total Home & Gift Market
www.dallasmarketcenter.com
Anaheim
www.expowest.com
Advertiser IndeX
Page
Website
Phone
American Vintage 22
www.americanvintage.com
718-361-1003
AMES-Emily’s Chocolates
6, 22
www.emilyschocolates.com
888-469-2637
Bemka
17
www.houseofcaviarandfinefoods.com 954-462-0533
Brands of Britain
4
www.brandsofbritain.com
800-646-6974
Busseto Foods
6
www.busseto.com
800-628-2633
Coffee Fest
12
www.coffeefest.com
800-232-0083
Conroy Foods
7
www.conroyfoods.com
800-317-8316
Crunchies Food Co.
5
www.crunchiesfood.com
888-997-1866
EU5-Legends from Europe
3
www. legendsfromeurope.com
FastPak
15
www.fastpakstore.com
973-925-1111
Figi’s Business Services
11
www.fbsgifts.com
866-752-2450
Formaggio Cheese
5
www.formaggiocheese.com 845-436-4200
Lettieri & Co.
21
www.lettieri.com
415-657-3392
Marky’s Caviar
13, 22
www.markys.com
305-758-9288
Nunes Farms
15
www.nunesfarmswholesale.com
800-255-1641
Ole Mexican Foods 10
www.olemexicanfoods.com
800-878-6307
Pacific Resources
17
www.shoppri.com
805-684-0624
Private Spring Water
10
www.privatespringwater.com
877-664-1500
San Francisco Herb
23 www.herbspicetea.com
800-227-2830
Sell Gourmet
9
www.wholesalegourmet.net
281-826-1436
Stonewall Kitchen
4
www.stonewallkitchen.com
888-326-5678
Swiss Colony Retail Brands
16
www.scretailbrands.com
888-411-4051
The Spice Lab
22
[email protected]
954-275-4478
Viola Imports
22
www.violaimports.com
847-690-0790
Widmer’s Cheese
16
www.widmerscheese.com 888-878-1107
Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN 10524630) is published monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ
85715; 520-721-1300. Publisher assumes no responsibility for unsolicited material or prices quoted
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©2011 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part,
without written permission of the publisher, is expressly prohibited. Back issues, when available,
cost $7 each within the past 12 months, $12 each prior to the past 12 months.
Cedar’s Mediterranean Foods appoints Bruce J.
Rubin as Vice President
Cedar’s Mediterranean Foods, Inc., one of the
original U.S. manufacturers of hummus, pita chips,
fresh salads, and tzatziki, has added to its senior
management team with Bruce J. Rubin as Vice
President.
As the former president of Taunton, Mass.-based
Tribe Hummus, and with over 30 years of experience in food marketing, sales, and management,
Bruce will assist Cedar’s senior management team
while expanding national sales, enhancing business
development, and managing special projects. While
at Tribe Hummus for nearly 25 years, Rubin held
several positions as vice president of sales, general
manager and president.
He was a driving force behind the brand’s national growth, and oversaw Tribe’s sale to Osem
Investments, a subsidiary of Nestle.
“We are excited to welcome Bruce into our
organization, as a seasoned professional, who is
already an experienced executive with a strong
track record in the Mediterranean foods industry. He
will help us meet our aggressive growth trajectory,”
said Charles Hanna, Cedar’s CEO and President.
“Bruce’s solid understanding of critical sales and
marketing initiatives make him the ideal choice
to lead Cedar’s growth strategy. We look to [his]
experience to assist us in charting a course that
will not only manage our growth, but take us in
new directions based on our expertise.”
Cedar’s Mediterranean Foods, Inc. was established in 1981 and has been a leader in the Mediterranean food industry for 30 years. It is one of the
only major hummus manufacturers still privately
owned. With a newly built 100,000 square-foot
manufacturing facility in Ward Hill, Mass., Cedar’s
has expanded nationally and experienced the highest level of growth in the company’s existence.
foodservice division.
Fitzgerald, a former zone manager with Land
O’Lakes, Inc., brings with her more than 25 years
of experience in the industry. She will oversee
business for TW Garner Food Service in a 12-state
region.
“Judy has a proven track record of superior performance in high level sales and field management,”
said Steve DeCorte, General Manager-Sales. “She
will be a valuable asset to TW Garner Food Company.
We are excited for her to grow our relationships and
sales opportunities throughout her region.”
In addition to her work with Land O’Lakes,
Fitzgerald has held positions with The Dannon
Company, Coca-Cola and Honey Hill Farms. She is
a member of the Women’s Foodservice Forum and
a former industry adviser on the Executive Board for
the School Nutrition Association of Pennsylvania.
“I am thrilled to join the team at such an established and well-respected company,” said Fitzgerald. “I have been a Texas Pete ® Hot Sauce fan for
a long time and truly believe the TW Garner Food
Company has an amazing vision for their future. I
am excited to be a part of it.”
T. W. Garner sells a full line of hot sauces, wing
sauces and seafood sauces under the Texas Pete ®
brand, as well as salsa and tortilla strips under
the Green Mountain Gringo® brand. In 2010, Green
Mountain Gringo ® Salsa was named best overall
salsa by food website Epicurious, among 20 retail
salsas that were tested. GN
T. W. Garner names Judith Fitzgerald as Northeast Regional Sales Manager-Foodservice
Judith Fitzgerald has joined TW Garner Food Company, best known for its Texas Pete ® Hot Sauce,
as the Northeast Regional Sales Manager of its
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