June 2011 - Oser Communications Group

Transcription

see page 24
Kosher Foods
DA
: E
T
see page 19
Foods from Europe
UP
see page 16
Baked Goods
E
MARKETWATCH:
E
INSIDE
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buyers guide:
CH
buyers guide:
®
volume 76, number 6
JUNE 2011 $7.00
n
specialty
retailers
Alfalfa’s opens in original location
after 32 years page 11
n Williams-Sonoma launches
internet-only premium meat delivery
n
page 11
grocery &
department
Stores
n
SuperValu to launch new
store private label page 13
Specialty
Distributors
& Brokers
n
Rians acquires
Marin French Cheese
page 15
supplier
business
Nestle Waters North America
to purchase Sweet Leaf Tea
n
page 21
News...................................................3
Buyers Guide: Baked Goods.............16
Buyers Guide: Foods from Europe....19
New Products....................................25
Smorgasbord/Classifieds...................26
Ad Index............................................26
www.gourmetnews.com
FDA issues first new rules under
Food Safety Modernization Act
New rules allow detention of food
up to 30 days, stricter monitoring
of imports
The U.S. Food and Drug Administration in May issued the first two
new regulations under the Food
Safety Modernization Act (FSMA),
signed into law in January. Both
rules take effect July 3, 2011.
The first rule allows the FDA to
administratively detain for up to 30
days any food the agency believes
has been produced under insanitary
or unsafe conditions, or that it has
reason to believe are adulterated or
misbranded. Previously, the agency
could detain food products only
when the agency had credible evidence of a threat of serious adverse
health consequences or death to
humans or animals. Once detained,
the products will be kept out of
the marketplace while the agency
determines whether an enforcement
action is necessary.
The second rule involves tighter scrutiny of imported foods.
Beginning in July, anyone importing food into the U.S. must inform
the FDA if any country has refused
entry to the same product, including food for animals. The new
requirement will be administered
through the FDA’s prior notice
system for incoming shipments of
imported food, established under
the Public Health Security and
Bioterrorism Preparedness and
Response Act of 2002. The agency
will be issuing a series of proposed rules for both domestic and
imported food through 2012.
The rules are the latest in FDA
efforts under the act. A consumer
web search engine for food recalls
was launched in April. The agency
also released a guidance document
to the seafood industry, and held
two large public meetings with
industry and consumer groups.
The FDA has also sought comment and input, which industry
Continued on Page 8
U.C. Davis issues disputed report on
imported extra virgin olive oil
By Rocelle Aragon
The rift between two camps in the
olive oil industry grew deeper this
past April, with the release of the
second study in two years questioning the purity of certain brands of
imported extra virgin olive oil by
the Olive Center at the University
of California at Davis.
In April, the Olive Center released
a study claiming that “a great
majority of [U.S.] consumers are
paying a premium for mislabeled
oil which fails to meet recognized
standards and is often rancid or
adulterated.” Out of 134 samples
of the five top-selling imported
olive labelled as extra virgin, the
Center reported, 73 percent failed
to meet International Olive Council
(IOC) sensory standards. The five
brands are Filippo Berio, Bertolli,
Pompeian, Colavita and Star.
“While there are many excellent
imported and domestic olive oils
available, our tests indicate that
there are serious quality problems
out there,” said Dan Flynn, executive director of the Olive Center and
a co-author of the report. On its
site, the Center notes that its mission is “to enhance the economic
viability of California olive oil and
table olives.”
The North American Olive Oil
Assn. (NAOOA) responded immediately, with a strongly worded
statement questioning the study’s
Continued on Page 9
Alfajores, gougeres and new good old pretzels:
new report spots baked goods trends
Cupcakes and macarons continue
to sell—but for the rest of the year,
specialty retailers have a few new
Alfajores - Growing interest in
South American cuisines will
spotlight this sweet treat.
06gnPages01-10.indd 1
words to learn, according to a new
report by consumer research firm
Packaged Facts and the Center for
Culinary Development (CCD).
In Baked Goods: Culinary Trend
Mapping Report, the research firm
and its partner forecaster profile
seven sweet and savory bakery
trends in various stages of trickling
into the mainstream. Stage 1 trends
are just surfacing, while Stage 5 can
be found at quick-service chains
and the typical grocery store.
Stage 1: The Micropatisserie A newer, younger and hipper
version of the traditional bakeshop,
with a select collection of baked
goods made with artisan methods, gourmet or locally sourced
ingredients, and a growing range
of global flavors.
Stage 1: Alfajores - Growing
interest in South American cuisines
will spotlight this sweet treat. A
familiar sandwich cookie form and
gooey caramel filing makes them
readily appealing to the American
audience, who can find alfajores
at farmers markets, online, and at
local specialty markets.
Summer
Fancy Food
offers Retail
Summit, family
opportunities
By Rocelle Aragon
Those attending this year’s SFF, set
July 10-12 in Washington D.C., have
plenty to look forward to: a new city,
2,500 exhibitors (including 150
first-time exhibitors), and a two-day
Super Retailer Summit.
The Summit is a two-day program
tailored for specialty retailers, set
on July 8-9 immediately before the
SFF. Speakers include bestselling
retail author Paco Underhill, consumer advocate and food policy
expert Ellen Haas, Ari Weinsweig
of Zingermans, consultant James
Dion and Patrick Mills & Sam
Mogannam of San Francisco’s Bi-Rite
Market. Sessions are in three tracks
for more focused learning: Sales
and Marketing, Operations and
Sourcing. Participants will be able
to meet speakers, ask detailed
questions and network in a
relaxed atmosphere.
About 100 registrants to the Summit
are expected, according to Ron Tanner,
V.P. for Communication & Education
of the National Association for the
Specialty Food Trade (NASFT). “It’s
a great lineup. The sessions are small,
about 30 people each, and you’re in
a closed environment with people
who face the same challenges you
do,” adds Tanner.
The Summit is the first in more
than six years, a period in which
Continued on Page 8
Stage 2: Popovers & Gougères Restaurants are reevaluating the premeal bread basket with everything
from French pastry puffs (gougères)
to traditional American popovers.
These old-but-new savories are
already moving to gourmet retail,
appearing ready-to-bake for those
who want to upgrade the bread they
serve at home.
Stage 3: Specialty Frozen
Desserts - From French grocery
stores specializing in frozen foods
to Trader Joe’s and other specialty
retailers, frozen baked goods are
available in more varieties and
flavors than ever. A number of
high-end pastry makers are going
Continued on Page 6
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general NEWS
www.gourmetnews.com
Greenpeace report ranks U. S. grocers
on seafood sustainability
Safeway tops the list
On April 12, Greenpeace USA
released its fifth Carting Away the
Oceans (CATO) report, a periodic
snapshot of seafood sustainability
in U.S. groceries. Topping the list
was Safeway.
According to the organization,
“In a shock move, a conventional
nationwide retailer, Safeway, has
leapt up three places, snatching
the top position from last year’s
top rated retailer Target, and sur-
passing specialty grocers Whole
Foods and Wegmans.”
“The fact that we have now
seen such a wide variety of
retailers lead the pack—from
organic specialty retailers and
high end stores to big-box retail-
U.S. the world’s largest
wine-consuming nation in 2010
Chardonnay, Cabernet lead
domestic sales; sparkling wine and
champagne show high growth
SAN FRANCISCO—The U.S.
surpassed France as the world’s
largest wine-consuming nation in
2010, according to wine industry
consultants Gomberg, Fredrikson
& Associates. In a record high for
the industry, nearly 330 million
cases (versus 320.6 million cases
for France) were shipped within
or to America, up 2 percent from
2009. Out of this volume, 61
percent (199.6 million cases,
with a retail value of $18.5 billion) came from California. The
estimated retail value of the US
market was $30 billion in sales,
up 4 percent from 2009.
“U.S. wine market conditions
remain highly competitive, but
we are optimistic that this growth
trend will continue. Americans
are increasingly interested in
a lifestyle with wine and food,
ers to one of the biggest national
chains in the country—just
emphasizes that sustainability
is not a niche luxury trend, but
an important response to customer demand and responsible
Continued on Page 9
demonstrated by the presence
of wineries in all 50 states and
17 consecutive years of growth
in U.S. wine consumption,” said
Robert P. Koch, President and
CEO of Wine Institute, which
reported the statistics in March.
The Institute is a body dedicated
to promoting the California wine
industry.
“Wine consumption is still a
low 2.6 gallons per capita, but
the adult population is growing
every year as echo boomers come
Continued on Page 9
JUNE 2011
GOURMET NEWS
briefs
U.S. organic industry
valued at nearly
$29 billion in 2010
Organic produce and dairy powered the
organic industry to nearly 8 percent growth to
reach sales of $28.6 billion in 2010, according to the Organic Trade Association (OTA),
which released findings from its 2011 Organic
Industry Survey in April.
“While total U.S. food sales grew by less
than one percent in 2010, the organic food
industry grew by 7.7 percent,” said Christine
Bushway, OTA’s CEO and Executive Director.
“Consumers continue to vote with their dollars in favor of the organic choice.”
The past year’s eight percent growth was
a significant improvement from the 5.3 percent growth experienced in 2009, but still
down from the 19 percent compound annual
growth rate (for combined organic food and
non-food) during the organic boom years of
2002 to 2008.
In 2010, organic food’s share of total food
sales remained relatively small, growing to 4
percent. The top category was organic fruits
and vegetables, which reached sales of nearly
$10.6 billion in 2010, up 11.8 percent from
2009. Organic dairy, the second-largest category, experienced 9 percent growth to achieve
a value of $3.9 billion, and captured nearly 6
percent of the total U.S. dairy market.
Bushway also noted, “The good news is
that even as the economic recovery crawls
forward, the organic industry is thriving –
and hiring.” In 2010, 40 percent of surveyed
organic companies reported positive full-time
employment growth; 46 percent of respondents anticipate an increase in employment
in 2011. An additional 50 percent expect
employment to remain even, and only 5 percent foresee a decrease.
Pennsylvania-based
Sensational Sweets
acquires Creative
Cookie, etc.
In May, Sensational Sweets, a boutique confection company based in Lewisburg, PA,
acquired Creative Cookie, a maker of themed
fortune cookies.
The original company, Creative Cookie,
was started in 1979 to make themed Fortune
Cookies. Later the Celebration Cakes [individual microwave cakes with accessories] were
added, along with the Galleria Gourmet line of
microwave Fudge and Dips.
Sensational Sweets was started in 1994 on
a farm in central Pennsylvania. The company
is known for our Chocolate Drizzled Popcorn;
Chippers the Bark with a Bite™, our version
of the traditional bark candy; Pollilops™,
hand painted chocolate Lollipops; traditional
chocolate offerings such as Pretzels & Rods
and its growing line of Comfort Candy with a
Gourmet Flair™.
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general NEWS
www.gourmetnews.com
Trade Show Buzz
A monthly update on the goings-on at industry-related shows
By THERESA GRANT
Leading gourmet products and housewares
resources from around the world will
participate in the summer 2011 Gourmet
Housewares Show in New York, which runs
from Sunday, Aug. 14 through Thursday,
Aug. 18. Making its debut as part of the
New York International Gift Fair (NYIGF)
at New York City’s Jacob K. Javits Convention
Center, the Gourmet Housewares Show
w i l l f e a t u re a b o u t 1 5 0 e x h i b i t o r s
alongside 200 specialty tabletop suppliers
from NYIGF’s Tabletop and Housewares
Division.
Showcased at the summer show will
be cookware, bakeware, kitchen gadgets,
kitchen textiles, bar and wine accessories,
small electrics, specialty food, cookbooks,
storage/containers and picnic/barbecue
accessories.
Seminars and special events include:
Defining the New Gourmet Consumer—How
Whole Foods reports Q2
2011 results, strongest
overall in 5 years
On May 4, Whole Foods Market, Inc.reported
results for the second quarter ending April
10. Sales for the quarter rose 12% to $2.4
billion. Comparable and identical store sales
rose 7.8%, even after the negative impact of
Easter sales being shifted to the next quarter.
Earnings, net income and earnings per share
all showed double-digit increases.
“These are the strongest overall results we
have reported in the past five years,” said
John Mackey, the retailer’s Co-Founder and
Co-CEO, in a conference call. The retailer
also reported its sixth consecutive quarter
of accelerating two year identical store sales
growth, and reported that it had fully paid
off its $700 million long-term debt.
“We have worked very hard over the past
couple of years to successfully improve our
price image... Costs have definitely moved
up, so we are appropriately cautious about
the back half of the year. ... We believe that
it is increasingly important to offer a range of
prices in each category,” CEO John Mackay
said during the call.
“Our quarterly results underscore signs
Continued on Page 8
JUNE 2011
GOURMET NEWS
& Why They Buy
An in-depth explanation of Millennial consumers and their buying behaviors, Monday,
Aug. 15, 3 to 4:30 p.m; .Tickets are $20 in
advance, $25 at the door.
This image-rich presentation illustrates
successful ways to engage your gourmand
customers through visual merchandising,
Tues., Aug 16, 8:30 to 9:30 a.m. Tickets are
$20 in advance, $25 at the door.
Manhattan Mixer
The gourmet industry is invited to celebrate
the Gourmet Housewares Show’s New York
City debut, Mon., Aug 15, 5:30 to 6:30
p.m. Free for retailers. No pre-registration
required.
SustainAbility: The Fair Trade Kitchen
Fair Trade is moving beyond coffee and
chocolate to encompass a full range of gourmet housewares. Learn the basics about Fair
Trade—what it is and who the key players
are—as well as how you can benefit from
selling products with tremendous societal
and cultural impact, Tues., Aug. 16, noon
to 1 p.m. Tickets are $20 in advance, $25
at the door. gn
Everything Goes With Gourmet!
Visual Merchandising To Boost
Cross-Category Sales
BAKED GOODS
TRENDS
Continued from Page 1
frozen as well.
Stage 3: Better Baking Mixes - As Americans
cultivate more sophisticated palates, small
companies with specialty tastes are putting
out an increasing number of unconventional
baking mixes with a widening range of concepts and ingredients.
Stage 4: Pretzel-mania - Look for upgraded
forms of the twisted treat, as their unique
texture and salty flavor surface in bar snacks,
sandwich rolls, crusting agent and as an
unusual ingredient in sweets.
Stage 5: Gone Gluten-Free - Consumers
can now choose from a variety of superior quality wheat-free products while they
experiment their way to wellness.
The report also identifies four key trends
driving the changes: convenience, premium ingredients, global flavor twists,
health and wellness and
nostalgia/comfort.
Not all these will go
mainstream—but that may
be a good thing. “Growing
niches means new opportunities for producers,”
CCD Trendologist Kara
Nielsen told Gourmet
San Juan 7-Grain
News. “A product doesn’t
Bread from Canyon
have to be for everyone to
Bakehouse is glutenbe a success. Gluten-free is
free, dairy free,
great proof of that.”
nut and soy free.
The report also features
an expert interview with Greg Tompkins,
Director of Research and Development at
La Brea Baking. Details for purchasing the
full, 65-page report are available at www.
packagedfacts.com. gn
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www.gourmetnews.com
June 2011
gouRmeT neWs
World mustard Festival
highlights growth and
diversity of category
Daddy Cook’s Exotic Ginger Curry Mustard
was named the 2011 Grand Champion
at the World-wide Mustard Competition,
whose results were announced
April 29. Fifty-four mustards
and mustard-based products
received medals at the event,
the mustard industry’s largest
competition. There were 18
categories, highlighting the
diversity and range of the
category today. The Grand
Champion was selected from
among the 18 Gold medalists.
A total of 347 mustards
from nine countries entered
the competition. The event
is a continuation of the
17-year Napa Valley World-Wide Mustard
Competition, which this year was relocated to the National Mustard Museum
in Middleton, Wisconsin. Gold, silver
and bronze medals were awarded. Several
producers received multiple medals, including Inglehoffer, Silver Spring/Kelchner,
Rothschild and Pulaski’s. The Iron Mustard
Chefs Challenge was won by Chef Jim Doak,
corporate chef for Culver’s.
Gold medalists are as follows: Blackwater
Hot & Sweet Mustard (Sweet Hot); Inglehoffer
Honey Maple Mustard (Honey); Delices
des Chefs Moutarde de Dijon (Classic
Dijon); My Friend’s Spicy
Brown Ale Mustard (Coarse/
Whole Grain); Beaver Hot
Chinese Mustard (Classic Hot);
Aldrich Farms Sweet & Hot
Mustard (Pepper Hot); Silver
Spring Beer ‘n Brat Horseradish
Mustard (Horseradish/
Wasabi); Rothschild Tarragon
Peppercorn Mustard (Herb/
Veggie Mustards); Singing Pig
Wine Garlic Mustard (Garlic);
Terrapin Ridge Blueberry Honey
Mustard (Fruit Mustards);
Henry Weinhard Beer Mustard
(Spirit Mustards); Plochman’s Premium
Yellow (American Yellow Mustards); Pulaski
Polish Style Mustard (Deli/Brown); Daddy
Cook’s Exotic Ginger Curry Mustard (Exotic);
Floribbean Key Lime Mustard Sauce (MustardBased Dressings/Sauces); Colonel’s Mustard’s
Carolina Mustard Sauce (Mustard-Based BBQ
Sauces/Marinades) Barhyte Organic Yellow
Mustard (Organic); and Wenger Senf (Crock)
(Packaging). For a full list of medalists, visit
http://mustardmuseum.com. gn
FDA
government relations and public affairs. The
organization emphasized that the new rules
must not “[prompt] retaliation from trading
partners that would jeopardize export markets,
and must be flexible enough to be used by
different types and sizes of businesses.”
Other groups have expressed concerns
over new reporting and paperwork requirements—a serious consideration for small
businesses already coping with escalating
input costs—and the increasing number of
debilitating raids on small producers of raw
food and raw milk dairy products. gn
Continued from p
page 1
was quick to supply. The Produce Marketing
Association of America (PMA) has emphasized that the agency should use existing,
extensive private verifications systems in
place. The group also urged FDA to prioritize having and implementing third-party
certification rules at the soonest time.
“These regulations must accommodate the
seasonal nature and perishability of [produce],”
noted Kathy Means, PMA’s vice president of
SUMMER FANCY
FOOD SHOW
Continued from p
page 1
the specialty food industry has experienced
big changes. Registration includes a trade
show badge and an awards night
ticket. For details on the Super
Retailer Summit and other learning
opportunities during SFF, visit www.
specialtyfood.com.
Tanner also suggests a visit to the
New Brands on the Shelf section,
where 26 NASFT Member Candidate
companies will be exhibiting. The
section provides a snapshot of what’s
new in the industry. Other targeted sections
include What’s New, Gift & Holiday, and
Natural and Organic Foods.
Another SFF 2011 highlight is outside
WHOLE FOODS
Continued from p
page 6
that customer confidence continued to
improve, even as gas prices rose. Sales continue to shift toward branded and organic
products. We also saw a shift in purchase to
higher-priced tiers, including shifts in several
the program book: the show’s new setting,
Washington D.C. According to Tanner,
many attendees are driving down with their
families, to enjoy the history and museum
opportunities of the nation’s capital. Food
professionals may be particularly interested
in the National Archives, whose current
free exhibit, What’s Cooking,
Uncle Sam?, examines the
history of the national government’s role in the American
approach to food.
“D.C. has a lot of great
restaurants, museums and
other things to explore,” says
Tanner. “Make your plans
early for the best opportunities.” The NASFT site also provides a city
guide and schedules for SFF-organized trips to
the city’s specialty retailers and ‘Little Ethiopia’
restaurant row. gn
discretionary categories such as cheese, body
care and gift sets.”
Mackey also informed investors of expansion in the U.S., Canada and the U.K. He
referred to market opportunities in smaller
stores, and noted Whole Foods has signed 30
new leases in the past 12 months. (Investor
call transcription by Seeking Alpha.). gn
GOURMET NEWS
JUNE 2011
U.S. WINE
CONSUMPTION
of age and adopt wine just as their baby
boomer parents did,” said Jon Fredrikson
of The Gomberg-Fredrikson Report. Among
the wines introduced last year were valuepriced Moscato, Pinot Grigio, Riesling and
off-dry wines, as well as affordable Pinot
Noir from inland California regions. Sales
of high-end wines remained challenging,
but marketers used social media technology to reach increasingly wired consumers,
said Fredrikson.
According to Fredrikson, Chardonnay
was the top-selling varietal of California
bottled table wine to the domestic market,
with volume up 5 percent to moer than
53 million cases. Cabernet Sauvignon also
grew rapidly, rising 6 percent to nearly
33 million cases. Other California bottled
varietals growing notably in sales included
Pinot Noir, Zinfandel, Riesling and Muscat.
Sparkling wine and champagne were also
up 10 percent domestically, suggesting that
consumers may be broadening their use of
these wines beyond special occasions. The
category’s 15.4 million cases represent 4.6
percent of U.S. wine sales.
U.S. wine exports rebound
In 2010, U.S. wine exports, 90 percent
from California, jumped 25.6 percent in
value to an estimated $1.14 billion in winery
revenues. Volume shipments rose 1.9 percent
to 47.3 million nine-liter cases, according
to U.S. Department of Commerce data. U.S.
wine export volume has nearly doubled in
general NEWS
www.gourmetnews.com
GREENPEACE
REPORT
the last decade. California’s total wine shipments worldwide were 241.8 million cases,
up 2 percent from 2009.
Thirty-eight percent of U.S. wine exports
by value were shipped to the 27 member
countries of the European Union, accounting for $435 million of the revenues, up 14
percent from 2009. Volume shipments to the
EU reached 27.6 million cases, up 11 percent
from 2009. Changes in the dollar exchange
rate, a gradually recovering economy and
California’s effective marketing and high
wine quality have helped exports rebound.
Other top markets were Canada, $308 million; Hong Kong, $116 million; Japan, $76
million, and China, $45 million. gn
retailing,” said Greenpeace Senior Markets
Campaigner, Casson Trenor.
Other grocers making progress included
Harris Teeter, Whole Foods, Target, Price
Chopper, Walmart, A&P and Ahold (Stop
& Shop). Most improved was H-E-B,
which raised its rating by 3.6 points in
only one year—the largest single-year
increase in the history of this project.
COSTCO and Trader Joe’s, both of which
made big commitments to sustainability
in the last year, ranked #11 and #12
respectively.
The non-profit also recognized most
grocers for ceasing to carry the endangered
orange roughy, while singling out the eight
who still do: Delhaize America, Giant Eagle,
Kroger, Meijer, Price Chopper, Publix,
SuperValu and Winn-Dixie.
In issuing the report, Greenpeace also
commented on the momentum of the
sustainability movement. “It’s an amazing
testament to the ongoing pressure from
consumers, supporters and activists that in
just three years, we’ve gone from a situation
where all twenty major US retailers assessed
failed to today, when fifteen retailers have
now achieved a passing score,” Trenor
remarked. “Despite all this good news, it’s
important to remember that not a single
large retailer has achieved a ‘green’ score
in the Greenpeace Seafood Sustainability
Ranking.” The full report is available at
www.greenpeace.org. gn
9
OLIVE OIL
testing methods and calling the report
“biased.” The trade group, which represents importers and suppliers of olive oil
to the U.S. and Canada, pointed out that
all five brands named were marketed by
members in good standing, which required
that they consistently pass testing for IOC
standards.
The NOOAA also invoked the IOC,
the United Nation-chartered body which
administers the standard referred to by
both groups. The IOC has issued its own
statement expressing its reservations of the
U. C. Davis study, noting the latter’s “evident
undercurrent of aggressive, inexplicable
criticism of imported olive oil quality.”
Without commenting on the specific
study and its findings, one importer of
specialty food told Gourmet News, “It’s
unfortunate that the industry has given
consumers false expectations. You can’t pay
$5 for a giant container of extra virgin olive
oil and expect premium quality. You just
can’t.” The importer hopes that ongoing
discussion will educate retailers and consumers alike to demand more information
on extra virgin olive oil bottles, such as
acidity level, where the olives are grown,
country of origin, types of olives used and
how they are processed.
The U. C. Davis study can be found
at www.olivecenter.ucdavis.edu. For the
complete NAOOA response to the study,
visit www.aboutoliveoil.org. The IOC statement can be found at www.international
oliveoil.org. gn
5/31/11 10:36:29 AM
10
general
EDITORIALS
NEWS
www.gourmetnews.com
JUNE 2011
GOURMET NEWS
From the editor
W W W. GOU R ME T NE W S . COM
The story in the numbers
O
ur June issue is one of numbers,
as 2010 and first-half data get
sliced and diced into meaning.
While one’s eyes may glaze over at the percent signs, the numbers do tell a story: of
customers coming back and an industry
cautiously recovering. Whole Foods, for
example, has posted its strongest results
in five years. The next challenge: inflation
and historically high commodity prices.
One category that has always been a
bright spot, regardless of recession, is cheese.
This is one of the most exciting categories in
the industry, and while we cannot hope to
cover it all, we take a snapshot this month
in our supplement. If you’re in the baked
goods business, check out a trend report on
page 1 and our Buyers’ Guide on page 16.
(Our other Buyers’ Guide, for Foods from
Europe, starts on page 19.)
As I write this in May, the James Beard
Awards have just finished and the National
Restaurant Assn. (NRA) show is about to
start. Both are slightly outside specialty
retailing, but frequently cross over in terms
of trends and personalities. Beard Awards
Chef of the Year Jose Andres, for example,
is a key ambassador for Fermin USA’s Iberico
business. Look for an update from the NRA
in our next issue.
editor
Rocelle Aragon
Finally, while consumers are focused
on long lazy afternoons at pool and grill,
most of the industry is already in mental
fast-forward to DC in July. Is this true for
your company? In this marketing-driven age,
a product’s story can be what sets it apart
from the rest, so make sure that aspect is as
airtight as your sell sheet. We look forward
to meeting you—and hearing your stories—
next month! GN
– Rocelle Aragon, Editor
520-721-1300
[email protected]
520-721-1300
[email protected]
Associate editor
Theresa Grant
520-721-1300
PUBLISHER
Lee M. Oser
SENIOR Associate Publisher
Kate Seymour
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
Production DIRECTOR
Vermont Artisan Crackers from Castleton Crackers
are all-natural, hand made and hand cracked. See
See the Baked Goods Buyers Guide on page 16.
Amoretti’s Premium Pomegranate
Balsamic Vinaigrette is kosher-certified.
See the Kosher Foods Marketwatch on page 24.
Ermesenda: a raw cow’s milk cheese
imported from Catalunya by Forever Cheese.
See page 4 of the Cheese Update.
Valerie Wilson
520-721-1300
[email protected]
Traffic MANAGER
Selene Pinuelas
520-721-1300
[email protected]
Product Wrap-up & Classified Sales
Tara Neal
520-721-1300
[email protected]
Circulation director
Tara Neal
520-721-1300
[email protected]
EditOrIAL DIRECTOR
Lorrie Baumann
520-721-1300
[email protected]
Subscriber Services
Gourmet News
P.O. Box 30520
Tucson, AZ 85751
520-721-1300
Member of:
President
Lee M. Oser
5/31/11 10:36:32 AM
GOURMET NEWS
JUNE 2011
specialty retailers
www.gourmetnews.com
briefs
Williams-Sonoma
launches internetonly premium
meat delivery
In May, retailer Williams-Sonoma added premium fresh meat to its online offerings with
The Butcher Shop. The section’s opening page
highlighted ultra-high-end meat purveyors
such as Yamaya, Double R Ranch, Snake River
Farms, Fermin, Pure Bred and Pat LaFrieda.
Timing and information appeared to be
geared toward customers seeking a premium
experience over the July grilling season. Items
are shipped frozen, overnight from the supplier, and consumers are advised to allow one
week for delivery.
Availability at the retailer opens a new
national market for many of the purveyors,
some of whom were previously sold online
or in focused retail outlets. Initial price comparisons showed a high markup compared
to buying direct from the suppliers, but it is
also a sign of Williams-Sonoma’s confidence
that demand for ultra-high-end meat remains
strong for the specialty consumer.
11
Pioneering natural grocer Alfalfa’s reopens
at original location after 32 years
On Friday, April 22, pioneering natural grocer
Alfalfa’s reopened at 7:30 am. The store is
located at 1651 Broadway at Arapahoe in
Boulder, which is where the first Alfalfa’s
store got its start 32 years ago.
The reopening marked the return of an
iconic chain of organic and natural food
stores founded in Boulder in 1979, just as
the organic food movement was entering the
mainstream. Later purchased by Wild Oats,
the chain is credited with starting many of
the trends now commonplace in natural
food stores. Many of the store’s executives
are returning Alfalfa’s veterans, including
original co-founder and now Chairman
Mark Retzloff.
Apart from its brand heritage, inherent expertise and loyal audience, the new
Alfalfa’s also benefits from having Boulder’s
only in-grocery wine, beer and spirits shop.
This is due to state legislation that restricts
Continued on Page 12
Wegmans, Walgreens settle
logo lawsuit
Wegmans did not admit liability as
part of the settlement. “The cost of making relatively minor changes to a limited
number of products was much less than
the cost of litigating this case to the end,”
said Jo Natale, Wegmans’ director of media
relations. “We wanted to return to a logo
we had used many decades ago. There
was never any intent on our part to make
our products or logos resemble those of
Walgreens,” she added. gn
Wegmans Food Markets, Inc. and Walgreens
have agreed to settle the lawsuit commenced
by Walgreens in November of 2010, in which
Walgreens claimed that certain Wegmans
logos infringed Walgreens trademarks.
Under the terms of the settlement,
Wegmans agrees to discontinue the use
of the “circle W” symbol on its Wegmans
brand product packaging by June 30, 2012. Wegmans retains the right to freely use the
name “Wegmans” in script, as well as its
other marks. Richard’s
Foodporium™
acquires two
Good Earth stores
in Florida
May 15 – Richard’s Foodporium™, a 32-yearold-chain of natural & specialty products
headquartered in Sarasota, Florida, recently
announced the acquisition of two Good Earth
stores in Bradenton, Fla. The new locations
will bring the total number of Richard’s
Foodporium™ corporate and franchised
stores to 16, mostly in southwest Florida, with
one in Palm Coast. Good Earth owner Mark
Egan will join the Richard’s organization, to
focus on transitioning the new stores.
“The Good Earth locations in Bradenton
are an excellent addition to our brand and
strengthen the value proposition to our franchise system. While there are substantial similarities between the two businesses, Richard’s
Foodporium™ will bring many unique elements
of its own brand to these new locations,” noted
John Rorer, owner of Richard’s Foodporium™.
Founded in 1979, Richard’s is locally owned
and operated, and has grown from one store
to become the nation’s only franchisor in the
natural and specialty foods niche. It is known
for its value-driven pricing, huge bulk selection,
customer service focus, and nostalgic décor.
Good Earth president, Mark Egan shares,
“We are looking forward to the conversion
of our stores into the Richard’s model,” said
Egan. “We’ll be able to take advantage of their
warehouse operation, professional administrative team and operational systems, while
giving added value, promotions and services
to our loyal customers.”
5/18/11 11:23:26 AM
12
specialty retailers
www.gourmetnews.com
Sunflower expands in California,
Oklahoma and online
PHOENIX—Natural grocer Sunflower
Farmers Market has announced that it will
open its first store in the Oklahoma market
in September. The new store will be located
in Oklahoma City at Northwest 63rd Street
and North May Avenue, less than two miles
from Penn Square Mall.
“We are extremely excited to be entering two new states in 2011, California and
Oklahoma,” said Chris Sherrell, Sunflower’s
CEO. With 33 stores throughout six
Southwestern states, the chain entered the
extremely competitive California market
by opening a store in Roseville in mid-May.
A second store is set to open in October in
Modesto, where it will be the community’s
first major natural and organic grocer.
Like the Roseville store, the Oklahoma
City location is expected to bring at least
100 jobs to the area. The 28,000 sq. ft.
store will continue Sunflower’s commitment to eco-friendly practices and
initiatives. The store plans to use energy
efficient light fixtures and occupancy
sensors, recycled and refurbished equipment, cases and fixtures, and water-saving
devices like sensor operated sinks and a
hot water reclaim tank.
Also in May, the chain launched a new
expanded consumer website, in partnership
with the Grocery Shopping Network (GSN).
The new site includes a digital circular that
allows shoppers to search by department
or brand; a recipe center that includes wine
Central Market announces
fifth Dallas/FW location
Dallas, Texas-based Central Market, a
Dallas-based upscale grocery owned by
H-E-B, has announced its ninth location,
the fifth in Dallas/FW. Opening is scheduled
just before the holidays.
Located in a former Borders in the Preston
Oaks shopping center, the 30,000-square-foot
space is smaller than many Central Market
stores. Inspired by New York gourmet markets such as Eli’s, Citarella and Fairway, the
new store will feature ‘a new concept’ and
include a large selection of chef-prepared,
ready-to-eat foods.
As with its previous eight stores, the company promises the new location will have
its own personality and will be designed
especially for the neighborhood it will serve.
Shoppers can expect the wide food and drink
assortment that has become the hallmark of
the award-winning grocer. gn
parings; access to in-store specials and sales
items; as well as the ability to create a master shopping list and a record of previous
shopping lists.
“We are excited to enhance our “Serious
Food at Silly Prices” concept online with new
digital tools that will assist our customers,”
said Steve Black, VP of Marketing and I.T.
for Sunflower Farmers Market. “We have
experienced tremendous growth over the
past eight years as we have strived to serve
the needs of budget conscious shoppers
searching for affordable high quality natural
and organic products. Today’s tech savvy
consumer wants and needs a website that
will make their weekly shopping experience
more efficient.” gn
JUNE 2011
GOURMET NEWS
ALFALFA’S
liquor licenses to one store per company
in the state.
“Since we received the approval to purchase this store last June, we’ve been working
hard to bring the people of Boulder the best
the world has to offer in organic and natural
foods,” said Retzloff. “We’ve completely
remodeled the store and have hired an allstar team of nearly 200 staff. We can’t wait
to open our doors to the public on Earth
Day, which is a symbolic day considering
Alfalfa’s history and commitment to sustainable agriculture.” gn
RICHARDS
The two new locations are 3,500 – 4,500 sq. ft., slightly larger than the typical Richard’s footprint of 2500 sq
ft. Both stores include produce, which Richard’s stores
typically have not pursued due to shrink and reduced
margins. Plans include experimenting with produce and
evaluating the potential for future stores with larger
floorplans. Both stores will be remodeled according to
the Richard’s prototype décor package, greatly increasing the bulk foods selection and adding the Richard’s
lines of grocery and supplement private labels. More
aggressive promotion programs are also planned, especially in cooperation with key vendor partners.
5/18/11 11:23:30 AM
GOURMET NEWS
JUNE 2011
www.gourmetnews.com
briefs
Meijer introduces
order-to-store service
Merging online and in-store shopping, grocery
chain Meijer has introduced a program where
shoppers can place an order on Meijer.com,
pay for it online and have the merchandise
shipped free to their local store for pickup.
The online program, called “Order-to-Store”,
will include thousands of items found on a specific section of meijer.com. Food and perishables
are not included, but presumably the added convenience and savings on desirable items such as
electronics will generate additional store traffic
and customer loyalty. Customers receive an email
notification once the order has arrived, and can
also return the item at the local store.
“This is another example of how Meijer is
making the online shopping experience as convenient and affordable as possible for our customers,” said Rick Keyes, executive vice president of supply chain operations and e-commerce
for the Grand Rapids, Mich.-based retailer.
The program accepts online coupons and
guarantees delivery within five to seven
days, though most orders are received within
three days.
Grocery & Department Stores
13
SuperValu to launch new private label,
add 160 Save-A-Lot stores
Chicago (via BUSINESS WIRE) – Minneapolisbased $38 billion grocery chain SuperValu
will be launching a new national store brand
called Essential Everyday and adding 160 new
Save-a-Lot stores by February 2012, according
to its May 3 investor meeting. At the meeting,
the company’s senior management outlined
initiatives to reverse sales declines at its
traditional retail stores such as Albertsons,
Jewel Osco and Cub Foods.
The new private label, Essential Everyday™
will compete with national brands, gradually
replacing existing store brands. The single
brand will allow significant savings through
packaging and a more national approach to
ads and promotions. The company also plans
to expand its Shoppers Value entry price-point
private brand line, launching or relaunching
80 new items in the coming months.
Other efforts in the traditional store lines
include a “fair everyday pricing plus promotion strategy”: enhanced food offerings,
such as more locally grown produce, a new
“Just Baked” program, and new deli products
such as grilled chicken; developing private
brand products; and better matching store
assortment and format to the needs of each
neighborhood.
SuperValu also discussed plans to add
160 new Save-A-Lot stores in fiscal 2012.
The portfolio includes a blend of 30 percent
corporate-owned and 70 percent licenseeoperated stores, mostly under 15,000 feet.
A new house brand, Save-A-Lot Today ™,
will also be launched, with most products
priced under $1.
With annual sales of approximately $38 billion and about 4,295 stores, SUPERVALU is one
of the largest grocers in the United States. gn
Target joins GreenChill, becomes program’s
largest retail member
In late April, Target announced that it is
joining GreenChill, the U.S. Environmental
Protection Agency (EPA) program to reduce
refrigeration emissions by adopting green
technologies. The partnership makes Target
Green Chill’s largest retail member.
The announcement is particularly significant considering that Target’s planned
expansion of its P-fresh sections, small
‘stores-within-a-store’ that make fresh food
available in existing, standard-sized Target
5/18/11 3:58:35 PM
14
Grocery & Department Stores
GREENCHILL
stores. About 500 stores have P-Fresh sections now, with a total of 850 scheduled by
the end of the year. This is in addition to more
than 250 SuperTargets, which incorporate
large grocery sections.
“GreenChill is very proud to welcome
Target as its latest and largest food retail
partner,” said Keilly Witman, GreenChill
Program Manager, EPA. “As Target expands
its fresh food assortment throughout the
nation, excellent refrigeration management
will become more and more important for
the company’s environmental responsibility
goals. Target’s partnership with GreenChill
is a commitment to the public that the company is protecting the environment during
its expansion.”
Membership in the GreenChill program
offers Target several benefits, including
an industry benchmarking system and
greater access to EPA research. In addition
to GreenChill, Target is committed to earning the ENERGY STAR label for at least 75
percent of U.S. buildings by 2016 and is part
of the EPA’s SmartWay program to reduce
transportation-related emissions. Target is
also part of the U.S. Department of Energy’s
Retail Energy Alliance and a founding member of the Sustainable Apparel Coalition that
was announced earlier this year. gn
www.gourmetnews.com
JUNE 2011
GOURMET NEWS
Kroger, SuperValu announce
sustainable seafood goals
National chains Kroger and SuperValu have
both announced commitments to source 100
percent of their top-20 wild-caught seafood
products from sustainable fisheries,or those
on a clear pathway to sustainability, by 2015.
The products will be from fisheries certified
by the Marine Stewardship Council, in full
assessment, or involved in a fishery improv
ement project with the World Wildlife Fund
by 2015.
Kroger also announced that it also will no
longer sell shark, marlin or bluefin tuna, due
to sustainability concerns.
Both retailers have been
working with the World
Wildlife Fund to assess their
current buying practices.
Results indicated than more
than half of Kroger’s supply
was already consistent with
the 2015 goal. The figure for
SuperValu was at more than
40 percent. Supervalu also will continue
working with the Food Marketing Institute’s
Sustainable Seafood Working Group, as
well as WWF’s Aquaculture Dialogues,
which are currently creating
standards for eight species of
farmed fish.
The grocers are also supporting a number of Fishery
Improvement Projects in partnership with WWF, including Ecuadorian mahi mahi
(Kroger) and Indonesian yellowfin tuna fisheries (both). The improvements being implemented will directly help
these fisheries perform at a level consistent
with MSC standards. gn
5/18/11 3:58:39 PM
GOURMET NEWS
JUNE 2011
www.gourmetnews.com
briefs
Cackalacky to be
distributed to
Fresh Market via
Haddon House
Original Cackalacky Spice Sauce is now
being distributed to The Fresh Market via
Haddon House Food Products, Inc. Beginning
in May, the inaugural distribution arrangement places Cackalacky on the shelves
in 101 Fresh Market grocery locations in
22 states.
Based in Greensboro, NC, The Fresh
Market, Inc. is a specialty grocery retailer
with locations in the Southeast, Midwest,
Mid-Atlantic, and Northeast, with plans
for continued expansion throughout
the country.
Based in Medford, NJ, Haddon House Food
Products, Inc. is a wholesale grocery distributor that specializes in gourmet ingredients, and organic products. It supplies more
than 15,000 items, encompassing several
different brands, to specialty food retailers
and other retail grocers nationwide.
Created in Chapel Hill, NC, Cackalacky
(pronounced “kak-uh-lak-ee”) Spice Sauce
is the all-natural dressing, dip, and topping that’s made with North Carolina-grown
sweet potatoes. Cackalacky Condiment
Company has been featured in several
national publications and TV shows, and is
currently celebrating its 10th anniversary
in business.
U.S. Foodservice
acquires
Cerniglia Products
ROSEMONT, ILL— Cerniglia Products, a
prominent distributor of Italian specialty
foods to the southern Wisconsin market,
was acquired in May by leading national distributor U.S. Foodservice. Currently located
in Middleton, Wis., Cerniglia Products will
become part of the U.S. FoodserviceMilwaukee division. Former owner Vito
Cerniglia will join U.S. FoodserviceMilwaukee as a consultant. Terms of the
acquisition were not disclosed.
“Vito Cerniglia and his team joining U.S.
Foodservice will dramatically enhance our
ability to serve the growing Italian and
Mediterranean restaurant markets,” said Tim
Hart, division president, U.S. FoodserviceMilwauke. “This acquisition gives [our]
customers access to Cerniglia’s broad selection of Italian specialty foods, and Cerniglia
customers how have access to more than
9,000 U.S. Foodservice national brand and
private label products.”
Vito Cerniglia said that like U.S.
Foodservice, Cerniglia Products is dedicated
to delivering superior products and service.
“I’m especially excited that Cerniglia customers will have access to more products
and resources that will help them grow
their business.”
06gnPages15.indd 15
specialty Distributors & Brokers
15
Rians acquires Marin French Cheese
In April, Marin French Cheese Company
announced a final agreement in which the
146-year-old California company will be
acquired by Rians, a family-owned French
cheese company. The transaction was expected to be completed in May.
Longtime Marin French manager, Maxx
Sherman, will become Director of National
Sales for Rians US, where he will represent
Marin French Cheese brands, Laura Chenel’s
Chevre and Epoisses, an appellation French
cheese produced by Rians.
In 2006 Rians purchased neighboring
Sonoma artisan goat cheese producer,
Laura Chenel’s Chèvre and recently
completed building a new state-ofthe-art creamery. Marie Lesoudier,
general manager of Laura Chenel’s
Chèvre will oversee all activities at
Marin French Cheese Company.
“While we have created a tremendous partnership, each company’s operations will remain separate,”
says Lesoudier.
Other details of the acquisition include
completion of expansion plans for the
cheese plant and aging facilities; ongoing support of
Marin French’s community projects; stewardship of
the company’s 700 acres of
Marin County land, including public picnic areas and
the retail store; and retention of all Marin French
staffmembers.
Marin French Cheese
is America’s oldest artisan cheesemaking facility.
Jim Boyce, owner of the
company since 1998, had
considered a business alliance
prior to his untimely death in
September 2010. He had met
with potential partners during
the past few years searching
for the perfect match. Kris
Otis, Boyce’s wife, continued
Jim’s search along with the
company’s board of directors,
carefully reviewing options prior
to making this final decision. “Jim met
several years ago with Hugues Triballat to
forge this partnership,” says Ms. Otis, “The
Board and I feel that Rians understands and
will preserve Jim’s vision.”
Marin French Cheese Company is the
oldest cheese manufacturer in the United
States and a unique part of American history.
Known to locals as The Cheese Factory and
by its brand name, Rouge et Noir, Marin
French has produced hand-crafted artisan
soft-ripened cheese since 1865.
Rians, also known as Laiteries H. Triballat,
is a family-owned artisan cheese company with a portfolio of artisan cheese
plants making appellation cheeses such as
Epoisses, Langres, Selles-Sur-Cher, Crottin
de Chavignol, and Rocamadour. gn
Honickman Group to distribute Bai Brands
The Honickman Group, one of the nation’s
largest beverage distribution companies, will
be helping natural beverage producer Bai
Brands to dramatically expand distribution
in the Mid-Atlantic region.
Honickman’s soft drink operations—
Canada Dry Delaware Valley and Canada
Dry Potomac Corp.—will distribute Bai
beverages to an extensive network of retail
outlets ranging from southern New Jersey
to northern Virginia.
Based in Pennsauken, N.J., Honickman
is one of the nation’s largest privately
owned bottlers and distributors of soft
drinks, water, tea, juice, and energy and
sports drinks, with more than $1 billion
in annual revenue. Its beverage portfolio
includes leading brands such as Arizona,
Glaceau, Snapple, Canada Dry, Sunkist,
A&W and 7-Up.
“We consistently monitor consumer
trends to find the best opportunities to bring
brands to the marketplace that will benefit
our retail customers,” said John Taglienti,
executive vice president of sales and marketing for Canada Dry Delaware Valley and
Canada Dry Potomac Corp. “Functional
beverages are a major driver of growth in the
industry now, and we recognize that Bai—
a healthy lifestyle drink packed with
natural fruit flavor and low-calorie options—
is well-positioned as a major player in
this space. This partnership with Bai
represents an exciting opportunity for us
to meet consumer demand that promises
to continue to grow in the months and
years ahead.”
“The Honickman Group is one of the
best-known names in the beverage distribution business, and over many years it has
helped new brands establish credibility and
a powerful presence in the marketplace,”
said Ben Weiss, Bai’s founder and CEO.
“This new arrangement will allow both of
our companies to benefit from the greater
awareness of the power of coffee’s ‘secret
superfruit’ as Bai reaches new consumers
throughout the Mid-Atlantic.” gn
Rogers Collection adds four new estate olive oils
In April, specialty distributor The Rogers
Collection announced the addition of four
new estate-bottled, industry-recognized
extra virgin olive oils to its line: Ravida
(Sicily); Castelas (Provence), Morgenster
(Stellenbosch, South Africa) and Biolea
(Crete). All are exclusively available through
the Rogers Collection.
Castelas is a genuine Provencal oil, coldpressed and estate-bottled from orchards
near Les Baux by Jean Benoit and Catherine
Hugues. Aromas of cut grass and flavors of
artichokes and almonds, and the perfect
amount of pepperiness lend a long lasting
flavor. The oil scored an exceptional 95 in
2010 & 2011 Flos Olei.
Ravida has been the oil of Sicily since
1770, from an estate that is home to 300
year-old olive trees. Received both 1st and
2nd place awards in L’Orciolo d’Oro over
last few years, and 94 in Flos Olei 2010 and
2011. The company also received a ranking
of 3 Olives in Slow Food Editore’s La Guida
agli Extravergini, in which the globally recognized organization examines the state of
the art in extra virgin olive oil production in
Italy and recognizes Ravida as an outstanding producer.
Morgenster is bottled and produced in
Stellenbosch, South Africa’s acclaimed wine
and olive growing region outside Capetown.
A blend of fourteen varieties, this intensely
fruity oil tastes of artichokes, green apples
and almonds followed by a long peppery finish. It is the first South African oil to receive
the prestigious L’Orciolo d’Oro Award and
an impressive 97 points in 2010 and 2011
editions of Flos Olei.
Biolea is a single-variety organic oil, comprised of handpicked Koroneiki olives from
one of the few family-owned estates in Crete.
Stone-milled, cold pressed and unfiltered, the
resulting oil is lighter than its Greek cousins. The Biolea Lemonio/Nerantzio variants
combine locally grown fresh lemons and
bitter oranges with the Koroneiki olives, for
oils rich with the aromas of lemon zest and
orange blossoms respectively. gn
5/18/11 3:59:52 PM
16
BUYER’S GUIDE
www.gourmetnews.com
JUNE 2011
GOURMET NEWS
Buyer’s Guide
BAKED GOoDS
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.
Soft & Chewy Gluten Free Granola Bars
Introducing new Soft & Chewy Gluten Free Granola Bars from Bakery On Main, available in 5-count 6oz. cartons. They were
created to fill the need for healthier gluten-free products. These bars are made with certified gluten free oats, amaranth and
quinoa for a great source of whole grains, plus flax and chia seeds for a great source of Omega 3 and Omega 6 essential
fatty acids. All Bakery On Main products are all natural,
non GMO, certified gluten free and Kosher OU Parve,
free from wheat, gluten, dairy, casein, trans fats and
cholesterol, and low in sodium and saturated fat.
SRP: $5.49
No. of baked products offered: 13
Bakery On Main
888-533-8118
www.bakeryonmain.com
San Juan 7-Grain Bread
Artisan bread named after the beautiful San Juan Mountain Range in southwest
Colorado. Loaded with healthy grains and touched with a hint of sweetness. Great for
sandwiches, buttered or dunked in your favorite soup. Gluten-Free, Dairy Free, Nut &
Soy Free. 100% whole grain, soft, delicious and able to be merchandized as fresh.
18 oz. poly bag, 10 units per case. Available direct or through a local distributor, with
marketing support POS available.
SRP: $5.99
Canyon Bakehouse
888-566-3590
www.canyonbakehouse.com
Sweet Ginger
Peach Black Tea
Castleton
Crackers
A Vermont Artisan Cracker, all-natural, hand made and hand cracked. In four flavors:
Middlebury Maple, Rutland Rye, Putney Pumpkin, Windham Wheat and Richmond
Rosemary. Each package is a 6 oz kraft bag with window. In-store demos and POS
materials also available for marketing support. Packed 12 units per case, with FREE
sample bag. East Coast $36/case delivered,West Coast $39.60/case delivered.Available
direct, through sales reps and distributors; bulk foodservice sizes available.
SRP: $4.99
No. of baked products offered: One, in 4 flavors
Castleton Crackers
802-468-3013
[email protected]
www.castletoncrackers.com
Cookies & Corks
CookieZen’s line of gourmet cookies, Cookies & Corks, are sweet and savory cookies crafted for pairing with wine. Our nine
flavors include Sea Salt Chocolate Oatmeal, Zesty Lemon and White Cheddar Rosemary. Cookies are packaged by wine
type and have a wine pairing guide printed on each box. Three
boxes–Red Wine Pairing, White Wine Pairing and Sparkling Wine
Pairing–contain three different cookie-types, each with a total of
15 half-ounce cookies per box. Cookies are also available in bulk,
with single-flavor boxes coming soon. The cookies have no artificial
preservatives or flavors and have a six-month shelf-life!
SRP: $7.95
CookieZen
888-499-3677
www.cookiezen.com
5/18/11 4:07:09 PM
GOURMET NEWS
JUNE 2011
BUYER’S GUIDE
www.gourmetnews.com
Croccantini di Pane Carasau
Forever Cheese is proud to introduce Croccantini di Pane Carasau – modern-day,
bite-size crackers made from the famous flatbread which dates back centuries to
the Arabic invasion of Sardinia. Shepherds who followed their flocks needed sturdy
bread which would not go bad; thus the famous Pane Carasau was born. These
Croccantini are flat, crunchy, delicious crackers which are still handmade. Available
in 7 oz. packages. In addition Forever Cheese offers four varieties of Valencianos –
hand made Extra Virgin Olive Oil Crackers from Spain: Plain, Sea Salt, Rosemary
& Sunflower, available in 2.6 oz bags or 3.17 oz cylinders.
SRP: $4.99/lb
Rubschlager Cocktail Breads
Rubschlager Cocktail Breads are 100% whole grain, delivering a wholesome,
heart-healthy, and good-for-you product.Available in four delicious flavors; Rye,
Pumpernickel, Whole Grain and Sourdough. Rubschlager Cocktail Breads are
the perfect party starters, great for appetizers or mini-sandwiches – hot or cold!
They are certified Kosher Pareve by the Orthodox Union and carry the 100%
Whole Grain Council stamp. Each one-pound loaf is approximately twelve inches
long, contains 43 useable slices and measures 2 ¼” x 2 ¼”x ¼” thick.
SRP: $2.19 – $3.29
Number of products offered: 4 flavors of cocktail breads
Rubschlager Baking Corporation
773-826-1245
www.rubschlagerbaking.com
Forever Cheese
718-777-0772
www.forevercheese.com
J&M Traditional Cookies
In keeping with our 100 year old family recipe that inspired our great tasting Original
Cheese Straws, we continue to introduce products to the J&M Foods line. Our new
traditional cookie flavors include Chocolate Chip, Chocolate Chip Pecan,White Chocolate
Key Lime, White Chocolate Macadamia Nut and Triple Chocolate. Made with only the
finest natural ingredients like your favorite dark and white chocolates, pecans, limes
and macadamia nuts, these cookies are baked to perfection.
SRP: 2.5 oz. carton, $2.35; 6 oz. $4.70
Swiss Colony Retail Brands Handcrafted Petits Fours
As the country’s largest maker of handcrafted Petits Fours—creating more than 60 million of these exquisite, multi-layered cakes
per year for many decades—we now introduce many of our proven classics to the specialty retail market. Our rich Chocolate
Truffle, Chocolate, Vanilla, Lemon and Strawberry-flavor Petits
Fours are patiently hand-assembled and decorated using the most
delectable crèmes, moist cakes and highest standards in pastry
making. For more information, please stop by our Fancy Food
Show booth 4008 or contact us via phone or website.
SRP: $4.99 ( 9-ct. Petits Fours in 4.25-oz. window boxes)
Number of products offered: More than 50
J&M Foods
800-264-2278
www.jm-foods.com
Authentic Mexican Tortillas
You won’t find a fresher tortilla. Made using a traditional family recipe, the freshest ingredients
and the latest production techniques. Olé tortillas are perfect for much more than tacos. Use
them for breakfast, lunch or dinner; wrapped, stuffed or rolled, even in delicious dessert. Using
innovative baking technology, we are able to create fresh, shelf-stable tortillas. They’re ready to
use immediately and require no refrigeration, making them available when you need them. For
additional convenience and efficiency, Olé Authentic Mexican Tortillas are baked and packed in a
way that keeps them from sticking together.
No. of baked products offered: More than 30
17
SC Retail Brands
888-411-4051
www.SCRetailBrands.com
Crunchmaster White Cheddar Multi-Grain Crackers
Crunchmaster Multi-Grain Crackers are a tasty, all natural alternative to regular
processed wheat crackers. With a blend of pure California brown rice, stoneground corn, oat fiber and a 4-seed blend, Crunchmaster Multi-Grain Crackers
are oven baked to a light, crispy perfection. Our crackers are certified gluten
free, saturated fat free, a good source of fiber and contain 22g of whole grains
per serving. Packaged in 4.5oz stay fresh, resealable bags.
SRP: $2.99
Olé Mexican Foods
770-582-9200
www.olemexicanfoods.com
TH Foods, Inc.
800-896-2396
www.crunchmaster.com
Tortuga Caribbean Rum Cake Shipper Display
Authentic and original Tortuga Caribbean Rum Cakes now are offered in a
new, free-standing shipper display that holds 60 4-oz. rum cakes. Packed with
original golden with walnuts, or choose assorted flavors including coconut,
chocolate, key lime, banana and pineapple. Shipper display holding 30
16 oz. cakes also is available. Every cake is baked in the Caribbean with the
finest ingredients, hand glazed with oak-barrel aged Tortuga Gold Rum and
vacuum sealed to lock in the delicious freshness. The cakes are available in
three sizes—4oz., 16oz. and 33oz.—and nine tropical flavors.
SRP: $5.99 /4 oz. rum cake
No. of baked products offered: One, in 27 different SKUs
Tortuga Rum Cake Company
305-378-6668 or 877-486-7884
www.tortugaimports.com
Aunt Ida’s Babka
Aunt Ida’s offers consumers traditional handmade bakery products made with
the highest quality ingredients. All of Aunt Ida’s products are all natural and
free from preservatives and added colors. Contemporary packaging makes
it special to give as a gift or to unwrap at home. The delicious products are
perfect for the holidays or to enjoy with family and friends. Aunt Ida’s offers
tastes from childhood that everyone can enjoy and will devour. The Babka
is a Russian- style coffee cake, available in two flavors. 20oz. and packaged
in food film and a clear bag.
SRP: $22.00
No. of baked products offered:
8 (incl. Babkas, Honey Cake, challah and cookies)
Aunt Ida’s
310-440-0646
www.auntidas.com
Biscottea
A range of delicious shortbreads baked with actual tea and coffee. All natural
and organic ingredients, also available gluten-free. Ideal for coffee and tea
cafés, gift baskets, check-out displays and natural and specialty food sections.
Distributed throughout the US and Canada, the UK, Europe and Japan.
SRP: $.69 per cookie, each 0.7oz./20gm
No. of baked products offered: 2 flavors each in original and gluten-free
Biscottea Baking Company
425-313-1993 (US/Canada),
08447742376 (UK)
www.biscottea.net
5/18/11 4:07:14 PM
18
BUYER’S GUIDE
Dean’s of Scotland
Just introduced: Dean’s of Scotland artisan-crafted, all-natural Oat Cookies and Shortbread.
Baked in small batches to ensure the highest quality possible. The entire oat cookie range
is completely natural and made from the finest Scottish oats. The Scottish Shortbreads are
light and crumbly, with that distinctive ‘melt in the mouth,’ taste and made from pure butter.
Oat Cookie recipe flavors include: Original, Coconut and Treacle, Sultana & Heather Honey,
Apple & Cranberry and Stem Ginger, in 5.3oz. boxes. The Shortbread is available in boxes, in:
Fingers (4.6oz.), Rounds (5.3oz.), Petticoat Tails (6.2oz.) and Assortment pack (10.6oz.).
SRP: Oat Cookies $4.99; Shortbread Fingers $4.49; Shortbread Rounds $5.99; Shortbread
Petticoat Tails $6.49; Shortbread Assortment Pack $8.99
No. of baked products offered: 2 brands
Brands of Britain, LLC
800-646-6974
www.brandsofbritain.com
Byron Bay Crispbreads
Byron Bay Gourmet Foods crispbreads are wafer-thin, with unique crisp texture and subtle
flavoring, perfect for entertaining or every day snacking, in Original, Sesame and Cracked Pepper
& Chives. Gluten-free varieties are newest to the line, available in Original and 2010 Silver
sofi™ award-winning Rosemary & Sea Salt, recognized by the U.S. specialty food industry for
top quality, taste and appeal in the Diet and Lifestyle Product category. Still a family business,
Byron Bay crispbreads are prepared the original way, using only all-natural ingredients and
baked to a light, delicate-crisp texture.
SRP: Wafer Original: 2.64oz., $3.50, 4.2 oz. $4.70. Gluten-Free 4.2oz. $5.40
No. of baked products offered: 5 different varieties of crispbeads
Byron Bay Gourmet Foods
734-667-4207 or [email protected]
281-678-8321 or [email protected]
www.byrongourmetfoods.com.au
Carrie’s Black Pepper Bacon Biscuit
From the Charleston bakery that brings you Callie’s Biscuits comes a selection of modern recipes
from Callie White’s daughter Carrie. In keeping with family tradition, Carrie’s Biscuits are madeby-hand in small batches, and these Black Pepper Bacon Biscuits are simple ingredients made
scrumptious. Caramelized bacon along with freshly cracked black pepper, cream cheese, and a
handful of green onions, make these cocktail-sized Southern biscuits a welcome treat anytime.
We’ve done the hard part, all you need to do is heat and indulge. Two dozen cocktail-sized biscuits
per package. Two packages serve 24-40 people; 4 packages serve 50-65 people.
SRP: $19.95
No. of baked products offered: 7 different varieties of biscuits
Callie’s Charleston Biscuits
843-577-1198
www.calliesbiscuits.com
Carl Brandt Zwieback
World-renowned Zwieback from Carl Brandt stars as a memory food for generations—from
childhood to maturity. Imported from Germany, wholesome zwieback is a delicious, light and
popular refreshment. Original, twice-baked rusk, produced through a unique baking method,
is a healthy treat just out of the box or served with a favorite topping. It makes an ideal snack
any time of the day.
SRP: $3.99
Number of European products offered: 5
Carl Brandt, imported by Carl Brandt, Inc.
800-275-4326
www.carlbrandt.com
Cheryl’s American Classic Gift Tin
Celebrate every summer occasion with a classically patriotic gift tin filled with 24 individually wrapped
cookies, including our yummy buttercream frosted cut-out cookies decorated for summer!
SRP: Summer Cookie Assortment $39.99, Buttercream Frosted Cut-out Cookies $44.99
No. of baked products offered: Varies by season
Cheryl’s
800-776-1500, [email protected]
www.cheryls.com
Hans Freitag Noblesse Noir Cookies
German bakers for generations, Hans Freitag, introduces a sweet selection named Noblesse Noir.
These delicious, assorted cookies and wafers are laced with fine chocolate. Striking packaging
features rich brown colored foil bags with fold over tops. In addition, these Noblesse Noir cookies
(10.6oz.) are available in eye-catching floor display units.
SRP: $5.99
Hans Freitag, imported by Carl Brandt, Inc.
800-275-4326
www.carlbrandt.com
Kari’s Malva Pudding
www.gourmetnews.com
JUNE 2011
Kukees
Kukees (pronounced Cookies) are a one-of-a-kind 3oz decadent gourmet treat that tastes like
cookie dough only baked! Each Kukee is lovingly handmade with the purest of ingredients.
No preservatives or hydrogenated oils, every Kukee is made to melt in your mouth. A unique
cookie needs an equally unique package. Kukees are delivered to 50 states in a functional
pink and brown jewelry box. Whether you share them with your truly lucky friends and family,
or devour them all by yourself, life’s yummiest moments call for Kukees.
SRP: $39 /dozen box
Kukees
310-426-0440
www.kukees.com
Salted Rosemary Shortbread
Shortbread cookies with organic rosemary and a light dusting of sea salt. The cookies are
delightfully different and very much in keeping with Lark’s entire line of Cookies for Grown-ups:
unique in their flavor combinations and made with the sophisticated palate in mind. Salted
Rosemary Shortbread are all natural and contain no preservatives, so they are best enjoyed
fresh, like any home-baked product. The cookies are sold in 6.7oz./190 gram tastefully colorful
box-wrapped packages.
SRP: $5.99
Lark Fine Foods
978-768-0012
www.larkfinefoods.com
Mary’s Gone Crackers love Cookies
Deliciously sweet gourmet cookies made with a blend of healthy, wholesome ingredients.
Four flavors: Chocolate Chip, Double Chocolate Chip, N’Oatmeal Raisin (no oats!) and Ginger
Snaps. Love Cookies are made with low glycemic sweeteners, zero trans-fats, and contain
high omega-3 chia seeds.Like all of Mary’s Gone Crackers products, love Cookies are made
without gluten, wheat, dairy, or eggs, and they are organic, vegan, kosher and non-GMO
certified. Mary’s Gone Crackers love Cookies are packaged in a 5.5oz. box, with sealed bags
inside for optimal product freshness.
SRP: $4.99
No. of baked products offered: 12 different flavors of cookies, crackers and sticks
Mary’s Gone Crackers
888-258-1250
www.marysgonecrackers.com
Pamela’s Products New York Cheesecake
A perfectly creamy New York Cheesecake with a light ginger cookie crust! Lovely and rich, this
cheesecake is the jewel of our line. The individual serving size is perfect for people who want
to enjoy a decadent dessert without having the temptation of an entire cake in the fridge. Great
for picnics, office occasions or as a special surprise in your children’s lunch box.
SRP: $4.99
No. of baked products offered: 27, incl. cheesecakes, cakes, cookies (traditional and organic),
minis and biscotti
Pamela’s Products
707-462-6605
www.pamelasproducts.com
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Posh Nosh Imports
973-274-9444
www.posh-nosh.com
Sarabeth’s Classic Shortbread Cookie
These delicious, artisan, classic shortbread cookies have a hint of lemon and are hand cut and
baked to perfection. They are 100% natural, using only unbleached flour, creamery butter, pure
white cane sugar, real lemon zest, vanilla and salt. Shelf life is 3 months. Three other flavors
are available: Chocolate Shortbread, Chocolate Chip and Oatmeal Raisin. Packed snugly in a
heavy duty Lucite jar with a tamperproof seal and decorative exterior seal, the cookies are
clearly displayed in a unique package. After the cookies are consumed, the durable, airtight
jars can be used for storage of many household items.
SRP: $12.00/jar
No. of baked goods offered: 4 flavors
Sarabeth’s Kitchen
212-989-2424
www.sarabeth.com
An all-natural, artisan dessert based on a traditional “pudding” of Dutch South African
origin. A favorite of Oprah Winfrey, Nelson Mandela and Henry Kissinger, Malva pudding was
named after the Afrikaans woman who invented it. In Original and Chocolate flavors, our
pudding resembles a dense moist cake, with a rich caramelly flavor and a hint of apricots.
It is refrigerated, then warmed before being served with ice cream. Based in Santa Cruz,
CA, Kari’s Malva Pudding was founded in 2008 by Cape Town native Kari Mansfeld. In
select stores throughout the western U.S., and for order nationwide (2-pack minimum is
$19.98 + $17.50 shipping) online.
SRP: $9.99. Each is 24oz. and serves 6-8.
Number of baked goods offered: One, in two flavors.
Sara Snacker Cookie CompanyTM is where delectable, homemade creations are made from
old family recipes, but with a twist! Who can resist our buttery delicious shortbread cookie, the
CHIPN’ETZELTM, baked with everyone’s two favorite snacks inside: potato chips + pretzels. This
irresistible cookie is hand drizzled in our finest gourmet dark chocolate. You can’t eat just one!
SRP: $4.99
Kari’s Malva Pudding
831-685-0880 or [email protected].
www.malvapudding.com
Sara Snacker Cookie Company
914-481-4982
www.sarasnacker.com
GOURMET NEWS
Dark Chocolate Chipn’etzel
5/18/11 4:07:18 PM
GOURMET NEWS
JUNE 2011
BUYER’S GUIDE
www.gourmetnews.com
19
Buyer’s Guide
FOODS FROM EUROPE
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.
Fior Fiore Unfiltered Extra Virgin Olive Oil
Vantia Prosciutto di Parma
Tastes like “Olive Juice.” Its rustic and pulpy profile creates an unrivalled fresh and
fruity taste. Sizes 25.5oz and 8.5oz.
SRP: $12.99
No. of European products offered: 60 SKUs
Vantia Prosciutto di Parma has an elegant, unforgettable flavor
described as delicate, sweet, slightly salty and extremely well-balanced.
Each Prosciutto has a supple, velvety texture that virtually melts in
your mouth with a beautiful rosy-pink color. Vantia Red (aged over
14 months) has a rich, aromatic, sweet fragrance and flavor. Vantia
Black (aged over 18 months) has flavor and aroma that are further
enhanced due to the longer curing process. Serve either with aged
cheese, melon, figs or on sandwiches or panini. Distributors and
retailers welcome.
SRP: Vantia $13.99/lb., Vantia Black $16.99/lb.
No. of European products offered: 1,500
Fine Italian Food
630-904-0002
www.fineitalianfood.com
MUSCO Food Corp.
718-326-1070
www.muscofood.com
Mitica® Tortas de Aceite de Almendra Marcona
White Truffle Olive Oil
Tortas were introduced to Sevilla in the 8th century with the Moorish invasion of
Andalucia. We have been searching for quite a while for the perfect tortas, and we
finally found them! Five sisters make each torta by hand and even make the sugar
crystals which adorn the sweets. These have crushed Marcona almonds on top and
are absolutely outstanding.
SRP: $6.99
No. of European products offered: More than 250
Made from pure imported Italian olive oil, blended with Italian white
truffle essence. Comes in 8oz. frosted Dorica glass bottle. Also available
in black truffle 8oz. and 1.75oz. sizes, as well as 1.75oz Black & White
Combo Packs. Six units per case, wholesale price $15.00 per unit.
SRP: $24.95
No. of European products offered: 10
Forever Cheese
718-777-0772
Wild Forest Products, LLC
855-OILSPRAY (855-645-7772)
www.truffleoilsandmore.com
Nirvana Organic Dark Chocolate with Dried Cranberries
Onno Behrends All Natural Herbal Teas
Award-winning luxurious chocolate, hand-made by master
chocolatiers using the finest ingredients and centuries-old Belgian
chocolate making traditions. This entire product line is All-Natural.
New to market is our NOP-organic certified 72% dark chocolate
from the Dominican Republic, with dried cranberries. Each bar
is 3.5oz. and comes in a display of 12 bars.
SRP: $4.99
No. of European products offered:
10 premium Belgian chocolate brands
All natural Onno Behrends herbal tea, imported from Germany,
makes a refreshing drink served hot or iced. Each caffeine free
variety–soothing Camomile, traditional Peppermint and fruity
Rosehip–is packaged, 50 individually wrapped tea bags, in a
sleek, white box depicting the three varieties. As a digestive aid
or pleasing beverage, Onno Behrends maintains a reputation of
excellence and delicious taste.
SRP: $6.49
Belgium’s Chocolate Source
1-877-INDULGE
www.belgiumschocolatesource.com
Onno Behrends Tee,
imported by Carl Brandt, Inc.
800-275-4326
www.carlbrandt.com
Highland Spring
Colman’s Mustard of Norwich
Highland Spring water—the water from organic land—is the
only major bottled water brand to be recognized in this way.
Extraordinarily pure, Highland Spring natural mineral water is
carefully drawn from the protected organic land in the Ochil Hills of
Perthshire, Scotland. This land is so well looked after that in 2011,
Highland Spring will celebrate 10 years of organic certification
from the Soil Association. Highland Spring is the UK’s leading
brand of bottled water. Available in 1 liter and 330ml Still and
Sparkling (Glass) and 1.5 liter and 500ml Still (PET).
SRP: Glass 1 liter $2.50, 330ml $1.25, PET 1.5 liter $1.99,
500ml $0.99
No. of European products offered: 6 brands
Established in 1814, Colman’s of Norwich is widely recognized
as the English mustard. Using a unique, zesty blend of brown
mustard seeds and white mustard seeds, Jeremiah Colman
created a mustard with a flavorful heat sensation that has
become an essential ingredient in Britain’s favorite recipes,
even to the highest royal order. In 1866 Queen Victoria
bestowed the ultimate seal of approval—the Royal Warrant—
galvanizing Colman’s as the crown jewel of mustards and
securing its place in the most discerning kitchens around
the world. Sold as prepared mustard and mustard powder,
Colman’s is a pure, fiery and complex condiment for all your
recipes and dishes.
SRP: Powder, Large 4oz. tin, $4.99; Prepared Small jar, $4.99
No. of European products offered: 2, in a variety of sizes
Brands of Britain, LLC
800-646-6974
www.brandsofbritain.com
Colman’s Mustard of Norwich
973-338-0300 x144
www.colmansusa.com
5/18/11 4:07:22 PM
20
BUYER’S GUIDE
Nougat Passion
Italian soft nougat, made in Caravaggio, Italy. Available in bite size, bars and cake
slices, individually wrapped and labeled. Packaged for profit in impulse-friendly
transparent wrap. Excellent taste and texture reinforces post eye acquisition.
In 22 flavors, appealing to wide consumer preference and repeat sales as
customers try all flavors. Choose from raspberry & chocolate, country berries
(with blackberries, strawberries, sour cherries, blueberries), tiramisu, orange and
dark chocolate, raisins and rum, mascarpone, almonds and hazelnuts, amaretto
and more. Available year-round. Most products hand made. Gluten free.
SRP: 3.5oz. bars $4.00, 6.7oz. cake slices $9.00
No. of products offered: 3 product lines: candy bars, cakes and honey nut
crunchy bars
Ind. Dolciaria Quaranta
Exclusive agent Ferina Gourmet Imports,
Bob Ferina 772-341-9115
www.ferinagourmetimports.com
Jean Leblanc Olive Oil
In the southern corner of Burgundy, there sits a stone mill that has been used
to create gourmet olive oil since 1878. The Jean Leblanc family has jealously
guarded their artisanal traditions, resulting in oils that surpass all in terms of
quality and taste. Although perfect for a gastronomic feast, Leblanc oils are
also delicious to savor on a crusty slice of bread. Housed in glass bottles in
16oz. and 32oz. sizes.
SRP: 16oz. $22.00, 32oz. $36.00
No. of European products offered: More than 850
The French Farm
713-660-0577
www.thefrenchfarm.com
Rustichella d’Abruzzo Pappardelle
Made from stone ground durum wheat, pure spring water, and farm fresh
eggs, Rustichella d’Abruzzo’s Egg Pappardelle is the closest thing to fresh
pasta. Extrusion through bronze dies, as well as a drying process of over 50
hours, creates a wonderful texture to the noodle. The wide egg ribbons show
off the rustic texture of this pasta. Traditionally served with a rich ragu of beef
or porcini mushrooms. 250 gr/8.8 oz., in trays.
SRP: $7.49-$7.99
No. of European products offered: 33 lines (over 300 SKUs)
Manicaretti Italian Food Imports
800-799-9830/510-740-2020
www.manicaretti.com
Matiz Andaluz Seville Orange Tortas de Aceite
Tortas de Aceite are a traditional Spanish crisp bread made with 24% Spanish
olive oil. They are produced entirely by hand - each torta with its own distinctive
hand-patted shape. Matiz introduces a new Seville Orange flavor to its line up
of tortas, which also include sugared, savory, marcona almond, cinnamon, and
garlic & parsley. Natural essence of Seville orange gives these sweet tortas an
undeniable flavor of southern Spain.
SRP: $6.99
No. of European products offered: 100 SKUs
Matiz España
a division of Culinary Collective
425-398-9861
www.matizespana.com
Olympus Traditional Greek Yogurt
The only Greek yogurt imported from Greece. Olympus Traditional Greek Yogurt
has recently debuted in America to popular acclaim, introduced by Olympus
Dairy USA, Corp. This world-famous yogurt features six appealing varieties:
Olympus authentic strained 0% Nonfat Plain Yogurt, 2% Plain, sinfully rich
10%, and 1% strawberry, peach or cherry. All-natural, gluten- and GMOfree. Attractively packaged in 6 oz. white containers bearing a classic Greek
sculptural image.
SRP: $1.99
Olympus, imported by
Olympus Dairy USA, Corp,
718-777-2150
www.olympusdairyusa.com
Barry’s Tea Gold Blend
Founded in 1901, Barry’s Tea has become a national Irish brand, accounting
for 40% of all tea sales in Ireland. Dominating the premium sector of the Irish
tea market, it is selected from only the finest tea estates in the world to ensure
a full-bodied and distinctive flavor every time. Barry’s Tea is also available in
a range of flavors, including decaf. Packed in 80 tea bag count, a branded
display shipper is also available.
SRP: $6.50
Barry’s Tea, imported by Posh Nosh
973-274-9444
www.posh-nosh.com
www.gourmetnews.com
JUNE 2011
GOURMET NEWS
Rigoni di Asiago Raw Honey
Rigoni makes a line of 100% organic varietal raw honeys, which they have
exclusively produced since 1992. The honey is carefully processed using only
the finest nectars and flowers with beehives located in unpolluted territories.
The honeys come in a full range of varieties: Italian Forest, Wildflower, Acacia,
Chestnut, Orange, Eucalyptus, Pine and Lime. 14.11oz. per jar.
SRP: $8.99
No. of European products offered: 23 (incl. fruit spreads, honeys and
Nocciolata)
Rigoni di Asiago USA
305-470-7583
www.rigonidiasiago-usa.com
Feudo Delle Ginestre D’Abruzzo Rosato Wine Vinegar
RITROVO Selections TM Ginestre D’Abruzzo Rosato Wine Vinegar is grown from
the Giovanelli family’s own wine-grade grapes from their seaside farm south of
Pescara. Delicate and mild, ‘cherry-red’, or cerasuolo rose wine style vinegar is
one of the only vinegars of its kind made in Italy, and is ideal for salads, fresh
fruit, seafood, and creating sauces for roasted meats and poultry.
SRP: $22.00 (500 ml)
No. of European products offered: 200+
RITROVO® Italian Regional Foods, LLC
866-RITROVO (748-7686)
www.ritrovo.com
Roland Extra Strong Dijon Mustard
A classic bestseller. Unlike most Dijon sold in the U.S., Roland® Dijon is a product
of France and made in the traditional European manner. Packed under French
government supervision and is produced from ground black mustard seeds,
giving it a deep, dark yellow color. It has a more distinct mustard taste than
American Dijon “type” mustards and is smooth with strong flavor.
SRP: $3.30, 13oz. jar.
No. of European products offered: About 40% of a 1,700-product line
Roland USA
800-221-4030 ext 222
www.rolandfood.com
Leoncini Flat Smoked Cooked Pancetta
Made from the finest pork bellies that have been seasoned, cooked and then
smoked. The smoking process is done in the traditional way, by exposing the
cooked product to the smoke of wood chips (usually beech) and aromatic
plants. All this is done at the Leoncini facility in Cola` di Lazise, Verona. The
cut is rose-colored, with white streaking of fat and a pleasant, lightly smoked
scent. Ready to eat, it can be sliced to any thickness depending on usage and
personal taste. Like all Leoncini products, it is gluten-free and contains no soya,
plasmatic proteins, potato starch or flour. In 2/8lb. and 4/4lb. sizes.
SRP: $13.80/lb.
Savello USA
570-822-9743
[email protected]
Acetaia San Giacomo Essenza
‘Essenza’ translates to the heart, essence, or very nature of an item. By
interrupting the natural aging process of traditional balsamics, the producer has
concentrated the fruitiness and fragrance of the cooked grape must, creating a
different proportional balance between sweet and sour. In so doing, they have
also created a velvety structure that is perfect for creamy desserts, meat and
mid-season cheeses. Silver Finalist, 2011 sofiTM award.
SRP: $25.95
Viola Imports, Inc.
847-690-0790
www.violaimports.com
FUTURE GOURMET NEWS FEATURES:
Issue
Supplements
Buyers Guide
July
Gift Baskets & Basket Items
Gourmet Heat & Serve “Ready Meals”
August
Holiday Update
Jams, Jellies & Preserves
September
Seasonings & Spices
Pasta Sauces; Foods from Africa
October
Oils & Vinegars
Salty Snacks
November
Mixes
Soups
DECEMBER
Honey; Foods from the United Kingdom (U.K.)
5/18/11 4:07:25 PM
GOURMET NEWS
Supplier Business
JANUARY
JUNE
20112011 www.gourmetnews.com
www.gourmetnews.com
briefs
G.S. Gelato &
Desserts launched
Yogurtiamo, a new
frozen yogurt division
Artisan gelato and sorbet company G.S. Gelato
& Desserts in May launched Yogurtiamo,
a new division which manufactures liquid
frozen yogurt.
Based in Fort Walton Beach, Florida, the
company has been making authentic Italian
products for 15 years and has nationwide
distribution. The new division joins the gelato company and the retail concept division,
San Gelato Café.
The company will provide frozen yogurt
buyers with an easy three step process: thaw,
shake, pour. The product uses fresh fruit as
well as actual yogurt in the mix. It has a
smooth texture and will be sold by the case,
with four gallons in each case. Yogurtiamo will
come in17 flavors, including Tiamo Tart, their
original European tart flavor. They will also
feature a Tiamo Tart Blueberry Pomegranate,
and other non-tart flavors including Blood
Orange, Tahitian Vanilla, Dulce de Leche and
Cookies & Cream, all of which have been
popular flavors for G.S. Gelato.
“We currently have a pretty broad local
(Northwest Florida) base of clients for
Yogurtiamo, and are working with distributors and multiple outlets in south Florida,”
a company spokesman told Gourmet News.
“We tested the products in our stores and on
existing clients, and are working on expanding our distribution nationwide.”
The new division’s name and logo pays
homage to G.S. Gelato and its authentic
Italian background. The logo includes a halo,
which is found in the logos of the company’s
other divisions. “Yogurtiamo” means “Let’s
Yogurt” in Italian, and the term “ti amo”
translates to “I love you.” More information
can be found at www.yogurtiamo.com.
21
Nestle Waters North America
to purchase Sweet Leaf Tea
May 5—Nestle Waters North
America Inc. has signed an
agreement to acquire the
Austin-based Sweet Leaf Tea
Company, which includes the
Sweet Leaf® and Tradewinds®
beverage brands. Nestle Waters
made an initial investment in
Sweet Leaf in March 2009.
This acquisition, which
remains subject to typical closing conditions, will
expand Nestle Waters North
America’s beverage portfolio
of bottled water to include
high-quality iced teas, lemonades and juice drinks.
The Sweet Leaf and Tradewinds
brands’ combined sales totaled
more than $53 million in 2010.
The Austin-led staff will continue
managing these brands for further growth.
“Sweet Leaf Tea is a company
founded on premium ingredients and a commitment to good
health and great flavors, in
step with Nestle Waters North
America’s long history of providing healthful bottled water
beverages,” said Dan Costello,
Chief Executive Officer of
Sweet Leaf Tea Company.
“With Nestle Waters bringing
increased capabilities, we will
be able to offer Sweet Leaf and
Tradewinds beverages to more
people across the U.S.”
Sweet Leaf Tea Company
was founded in 1998. Its naturally sweetened products are
USDA certified organic, made
with pure cane sugar and premium tea leaves. Tradewinds,
founded in 1993, delivers
authentic, all-natural, brewed
iced teas and tropical fruit
juice drinks. gn
The Ginger People expand
European, Asian commitment
The Ginger People, a leading
North American ginger brand,
has announced an expanded
commitment to European and
Asian markets.
“Export markets are vital to the
long term growth of The Ginger
People brand, as they provide for
greater diversity and also can offset risk in the domestic market,”
said Bruce Leeson, President. “Our
objective is for European sales to
exceed 10 perecent of our worldwide sales within five years.”
Following years of double
digit growth in the North
American market, the company
has appointed its former Vice
President of Sales & Marketing,
Christie Pearson, to direct its strategic growth plans in Europe and
Asia. Based in central Germany,
Mrs. Pearson will work closely
with existing wholesalers to
support marketing initiatives to
increase sales of the company’s
core confectionery range in major
channels. She will also develop
partnerships with new distributors and retailers to build distribution of a broader selection of
the company’s extensive portfolio
of premium ginger products and
ingredients.
The company’s key distributor and warehouse partner in
the U.K., World Foods Brand
Management, has also completed
warehouse improvements which
also facilitate improved service to
continental Europe. With several
new product launches on the
horizon, The Ginger People is
set to capitalize on the European
penchant for ginger.
Founded in 1984, the familyoperated company sells its gingerbased product range throughout the U.S. and in more than
15 export markets. The range
received a 2010 sofi™ Gold for
Outstanding Product Line. gn
Private label mix maker
whips up new trade site
NorthWest Specialty Baking Mixes
(NWSBM), producer of Dassant
and a leading private label branding manufacturer, has launched a
new website specifically for the
busy retail buyer. The company
counts some of the country’s top
retailers and gourmet food stores
among its clients.
Completely distinct from the
company’s consumer site, NWSBM.
com provides clear, trade-specific
information on how to increase
06gnPages21.indd 21
profits through a premium baking
mix program. It includes product selection, quality assurance
practices, volume capabilities,
merchandising options and the
step-by-step process involved in
developing a wholesale program.
“We recognize that buyers are
busy and there is a lack of focused
resources available for decision
making,” says Vice President of
Sales, Diana Michelsen. “This
site was designed specifically for
[them]. The NWSBM mission
is to help buyers easily fulfill
their premium baking mix needs
and the new site reflects
that effort.”
NWSBM.com highlights unique
elements to encourage return
visits. Potential buyers will find
testimonials from retailers and
consumers, along with a news
section continually updated with
company specifics, industry information and trends. gn
5/18/11 4:03:34 PM
5/31/11 10:52:59 AM
5/31/11 10:53:07 AM
24
MARKETWATCH
www.gourmetnews.com
JUNE 2011
GOURMET NEWS
Marketwatch
KOSHEr FOODS
‘Crossover kosher’ shoppers
keep the category growing
By ROCELLE ARAGON
P
assover, which just finished in April,
accounts for 40 percent of kosher sales
every year. But in reality, food bearing
any kind of kosher seal is a strong seller
all year, catering to a variety of conscious,
informed consumers.
The year 2010 was a typically robust year
for kosher product introductions. Specialty
food industry figures* note that in 2010
alone, 448 new premium products were
introduced with the kosher claim–by far
the largest number of product introductions
with a specific claim, though still below
figures for 2008 and 2009. As of 2009 there
were more than 100,000 certified kosher
consumer foods, covering almost 50 percent of the items in a typical supermarket,
according to a report by the Mintel Research
Organization.
Like the larger food market, kosher foods
are ‘going gourmet’ to pursue consumers’
more adventurous palates. Lighter, healthier
cooking is transforming kosher dining from
the schmaltz-ridden stews of the past. Superpremium spirits are updating the image of
kosher wine. High-end specialty cheese purveyor Artisanal has introduced four kosher
cheeses, sourced from Israeli dairies with a
thousand-year tradition. Deli meat line Jack’s
Gourmet Kosher produces not only classic
German bratwursts, but also Mexican chorizo,
two varieties of Italian sausage and a South
African-style sausage called boerewors.
Depending on the inspections and changes
required, certification can be expensive.
But it is clearly a good business proposition:
Orthodox Union, the largest certification
agency, reports that it certifies hundreds of
thousands of products in more than 90 countries, including China. Yet America’s Jewish
population remains small and even shows signs
of declining. So just who is all this food for?
Certification demands inspection by specially qualified rabbis of the entire production
process, from slaughter through to ingredients,
equipment and facilities. Though deeply
rooted in religious law, it is also a detailed
food labelling system–one where clarity and
stringent standards offer powerful reassurance
to shoppers from a range of groups.
The biggest group is shoppers concerned
about food safety. A May 2011 survey by
the research consultancy Deloitte reported
that 73 percent of Americans are more concerned about food safety today than they
were five years ago—a marked increase
from an already-high 63 percent in 2010.
Respondents were most worried about the
safety of fresh meat, which just happens to
be a major kosher category. A 2009 report
by market research company Packaged Facts
puts it vividly: in both kosher and halal,
“forbidden ingredients include those derived
from human hair, bird feathers and other
sources that are acceptable to US government agencies.”
The next group is shoppers avoiding
specific ingredients for reasons of lifestyle
choice or allergy. Vegetarians want no traces
of pork, even on equipment or in processing.
Lactose-intolerant consumers—estimated at
15 million Americans and expected to grow
Kosher-certified balsamics from Amoretti
Whether you’re the casual entertainer
or a professional chef, Amoretti’s new
Premium Organic Extra Virgin Kalamata
Infused Olive Oil, Aged Pomegranate
Balsamic Vinegar and Premium
Pomegranate Balsamic Vinaigrette
offers those with a passion for cooking
a way to experience the full flavors of
kalamata olives and pomegranate. This
unique trio includes:
Amoretti’s Premium Organic Extra
Virgin Kalamata Infused Olive Oil is
a cold pressed, flavorful finishing oil that has the
distinctive taste of the kalamata olive without the
sodium typically found when cooking with olives.
It’s certified organic, kosher, and all-natural with no
preservatives or artificial additives.
Amoretti’s Aged Pomegranate Balsamic
Vinegar is a premium balsamic that, unlike
most balsamic vinegars, is made of
rich aged pomegranate, not wine,
offering a perfect balance of sweet
and tangy.
Amoretti’s Premium Pomegranate
Balsamic Vinaigrette is an irresistible
blend of the Kalamata Infused Olive
Oil and the Aged Pomegranate
Balsamic Vinegar.
Both the balsamic vinegar and
vinaigrette are made from aged
pomegranate instead of wine—
putting them among the rare kosher balsamics
on the market. All are certified by Kehilla Kosher
(kehillakosher.org).
Please visit www.amorettistore.com or call
1-800-Amoretti (266-7388) for more information.
Attending the Summer Fancy Food Show? Visit
us at booth 3910.
Canyon Bakehouse Gluten-Free Artisan Breads
Canyon Bakehouse is a dedicated
gluten-free bakery located in Loveland,
Colorado, and is certified kosher parve
by Vaad Hoeir of St. Louis, MO.
Our mission is to create delicious glutenfree bakery products the whole family will
enjoy. Using a true artisan process and
carefully chosen ingredients, Canyon
gluten-free breads have the flavor and
texture families love! Canyon’s gluten-free
breads are made with 100% whole grains
and all-natural ingredients with a minimum
of 2 grams of fiber and 2 grams of protein in every
slice. The breads can be merchandized on ambient
racks and enjoyed right out of the bag. The texture
is soft, but strong, so whipping up a sandwich isn’t
a problem—and they’re nutritious and
delicious!
Canyon’s No. 1-selling sandwich
bread is the San Juan 7-Grain.
Named after the beautiful San Juan
Mountains in southwest Colorado,
San Juan 7-Grain bread contains
three of earth’s original cultivated
grains—amaranth, quinoa and teff.
Each of these whole grains is a
wonderful source of protein, fiber
and minerals. The San Juan 7-Grain
bread is perfect for sandwiches or delicious dunked
in your favorite soup. For more information about
Canyon Bakehouse, visit www.canyonbakehouse.
com or call 888-566-3590.
Crunchmaster® 7 Ancient Grain Crackers
Introducing the newest treat from
America’s #1 selling brand of gluten
free crackers. Made with pure California
brown rice and a nutritious blend of
sorghum, millet, sesame, quinoa, flax
and amaranth, these wafer-thin crackers
are baked to a light, crispy perfection.
Enjoy right out of the package or with
your favorite gourmet spreads, artisan
cheese and other toppings. Two flavors:
Hint of Sea Salt and Cracked Pepper &
Herb. Crunchmaster 7 Ancient Grains
crackers are 100% whole grain, low
sodium, cholesterol free and certified
gluten free. All Crunchmaster crackers are
certified kosher by the Orthodox Union
(OU) and several are dairy-free. Packaged
in stay-fresh 3.5 oz foil bags in carton. For
more information, call 800-896-2396 or
visit us at www.crunchmaster.com.
Premium gluten-free granola from Bakery on Main
Bakery On Main premium gluten-free
granola products began in the small
bakery of a natural foods market on
Main Street in Glastonbury, CT. Founder
Michael Smulders listened to his celiac
customers complain about many of the
gluten free options available to them, and
made it his mission to create products
that were good for them but taste like they
aren’t. Today, the company is the leading
manufacturer of gluten-free granola, and
its products are manufactured in a state of the art
facility just a few miles from the original bakery.
All Bakery On Main premium gluten-free granola
products are all natural, non GMO, certified
gluten-free and Kosher OU Parve,
free from wheat, gluten, dairy, casein,
trans fats and cholesterol, and low in
sodium and saturated fat.
The company’s Gluten Free Granola
and Fiber Power Gluten Free Granola
are available in 12oz. bags retailing for
$4.99-$5.99. The top two sellers are also
available in a family value size 22oz. bag
retailing for $9.99-$10.99. Gluten Free
Granola Bars and new Soft & Chewy
Gluten Free Granola Bars are available in 5-count
6oz. cartons retailing for $4.99-$5.49. For more
information email [email protected], visit
www.bakeryonmain.com or call 888-533-8118.
5/31/11 10:53:10 AM
GOURMET NEWS
JUNE 2011
NEW PRODUCts
www.gourmetnews.com
25
NeW products
DIP MIX & SEASONINGS
DRINK MIXES
CONFECTIONS
Ford’s Gourmet Foods announces a re-launch of Earth Family Foods. The re-launch
of this gluten-free, all natural and/or organic product line includes several new
products, plus a new look to the packaging.
Earth Family Foods already includes Sea Salted Peanuts and Asian Sauce, a
teriyaki-inspired sauce for grilling and marinating. The line extensions expand the
offering to include several new peanut flavors, cashews, and a brand new collection
of dip and seasoning mixes.
“While we love all of the products, I think we are most excited about the dip and
seasoning mixes,” said Sandi Ford, president of Ford’s Gourmet Foods. “Roasted
Garlic, Chipotle … seven great flavors that are the perfect tool to help even kitchen
novices be successful.”
Ford’s has a long tradition of creating products. So what makes Earth Family
unique?
Ms. Ford says that it goes beyond their commitment to creating high quality,
great tasting, healthy food. It also allows them to give back. In fact, a portion of
every sale of Earth Family Foods products is put toward nutritional education in
the United States.
Just in time for summer, Amoretti® expands its extraordinary variety of concentrates
and bar mixers with a new line of naturally flavored Premium Martini Mixes.
The ready-to-use, alcohol-free martini mixes are made with the finest
ingredients and loaded with real fruit. They come in a variety of delicious flavors
including Blueberry, Passion Fruit, Pomegranate, Cosmopolitan, Sour Apple and
Lemon Drop.
Shelf-stable even after opening, Amoretti’s Premium Martini Mixes require
no refrigeration. They can be used to create traditional martinis, virgin martinis,
wine martinis, smoothies and non-alcoholic fruit beverages. Simply shake, mix
and serve—perfect for home entertainers or the professional bartender.
Serving suggestions include a Pomegranate Martini, 2 parts Amoretti
Pomegranate Martini Mix and 1 part vodka, garnished with a lime wheel and mint
leaf. A Raspberry Wine Martini is 2 parts Zinfandel, 1 part Amoretti Raspberry
Martini Mix. A Passion Fruit Smoothie is 5 fl. oz. Amoretti Passion Fruit Martini
Mix, and 12 fl. oz. ice, blended 35 seconds. For the new ChamptiniTM , shake
1 part Amoretti Premium Martini Mix (any flavor) with ice, strain into 2 parts
chilled champagne, serve and enjoy.
Earth Family Foods products are available online at
www.bonesuckin.com. Our newly re-designed Earth Family
Foods site will launch on June 1st. For more information,
call 919-833-7647, visit www.bonesuckin.com or stop by
booth 4604 at the Summer Fancy Food Show.
Please visit www.amorettistore.com or call 1-800-Amoretti
(266-7388) for more information. At the Summer Fancy Food Show,
visit them at booth 3910.
You may recognize the name “Swiss Colony” as the country’s first direct mail
cataloger of Wisconsin cheeses, starting in 1926. Not long after, the company also
launched their gourmet Bakery, and quickly rose to become the #1 seller of handdecorated petits fours.
The Bakery began with an impeccable team of certified Master Pastry Chefs from
Austria, where dessert making is a national art. This team established meticulous
standards of hand craftsmanship that continue to this day. With products like
European-style Tortes, year-round holiday specialties, and a wide range of candy
items, the company has become the country’s largest maker of hand-decorated
pastries and confections.
Swiss Colony Retail Brands is proud to introduce more than fifty already-popular
items to the specialty retail market. The product line is ideal for holidays, special
occasions, gift giving, entertaining, and year-round enjoyment. One-of-a-kind
craftsmanship and scrumptious flavors have a proven track record of generating
millions in repeat sales.
All items are attractively packaged in eye-catching, high-quality foil gable
boxes or charming acetates for a range of display options, from gourmet shelves
to bakery case.
Ford’s Gourmet Foods
Amoretti
Swiss Colony Retail Brands
For more information, please stop by booth 4008 at the Summer
Fancy Food Show, visit them at www.scretailbrands.com or call
toll-free 888-411-4051.
KOSHER FOODS
with changes in U.S. demographics—appreciate the Kosher-D
mark, which identifies foods with any trace of dairy to ensure
that they are not consumed with meat.
Many gluten-free consumers, whether diagnosed with
celiac disease or simply avoiding wheat, took their initial
steps with Kosher-for-Passover products formulated without
leavened grain. Now that the market is exploding with
gluten-free choices, many producers find kosher certification a small step that opens their product to millions of
other customers worldwide. For example, Crunchmaster,
whose recent launch of a new flavor drew mention in
kosher blogs, also happens to be America’s top-selling
gluten-free cracker.
The last group includes shoppers from other faiths, such
as Buddhists, Seventh Day Adventists and Muslims. Like
kosher, halal food avoids pork and follows strict rules for
butchering and preparation. While the halal food market
remains largely below the radar for U.S. marketers, it too is
expected to grow in coming years, both domestically and
as an export market.
For these reasons, kosher is appealing to consumers.
It is appealing to retailers because kosher products’ perceived higher quality (and in the case of meat, often higher
price) draws a consumer familiar to specialty retailers:
discerning, informed, price-aware but willing to spend
for quality. As a group, kosher consumers also tend to
prepare more food at home, keeping a larger share of their
food budget in-store. gn
Amoretti® is proud to introduce their brand new line of Amoretti Premium Syrups,
an elegant and delicious addition to any beverage menu. Perfect for use in
gourmet coffee shops, restaurants, bars, or even your own home. Packaged
in award-winning, beautifully-designed bottles, the flavors range from classic
favorites to exotic florals. Made with only the finest natural flavors, the syrups
are highly concentrated, with an extraordinary 62 servings per bottle. Premium
quality and cost savings—experience the Amoretti difference!
Ideal for flavoring coffee, tea, seltzer, or any virgin or alcohol-based cocktail,
all you need for the perfect drink is your creativity and imagination. Travel to
southern France with a taste of Violet Lavender; warm up with spicy-sweet
Gingerbread, Cinnamon, or cozy Pumpkin Spice; opt for the timeless flavors of
French Vanilla, Hazelnut, or rich Caramel; surrender to temptation with decadent
Crema di VanillaTM and Crema di TiramisuTM toppings.
In the world of aroma and taste, Amoretti has created a vast portfolio of
uncompromised ingredients, earning the USA teams four consecutive World
Pastry Championships, a feat unmatched to this date.
*State of the Specialty Food Industry 2011, NASFT in coop.
with Mintel and SPINS.
Please visit www.amorettistore.com or call 1-800-Amoretti
(266-7388) for more information. At the Summer Fancy Food Show,
visit them at booth 3910.
SYRUPS
Amoretti
SAUCES
Ford’s Gourmet Foods
Now 100% gluten-free!
“We’re Talkin’ Serious” Bone Suckin’ Yaki is now produced with Tamari premium
soy sauce. Tamari is naturally fermented, with no wheat–great news for our celiac/
gluten sensitive customers. Our sauce was already gluten-free (less than 5 PPM)
according to the FDA. But we wanted 100% and now it is!
Bone Suckin’ Yaki has a richer flavor than other traditional teriyakis, because
we use real Italian Balsamic Vinegar and Extra Virgin Olive Oil. It is also lower in
salt, and even more smooth and balanced now with the Tamari.
Ford’s continues to focus on and demand all-natural and gluten-free ingredients
in new product development and brand extensions. In 2008, Ford’s Gourmet Foods
was recognized by Columbia University’s Celiac Disease Center, one of the leading
research centers in the field.
Ford’s is a fourth generation family business from Raleigh, NC, known for
creating some of the world’s greatest tasting, all-natural, gluten-free foods including
Earth Family, Wine Nuts and Fire Dancer Jalapeño Peanuts, and the internationally
distributed Bone Suckin’ Sauce line.
For more information call 919-833-7647, visit www.bonesuckin.com
or stop by booth 4604 at the Summer Fancy Food Show.
5/31/11 10:53:13 AM
26
SMORGASBORD
www.gourmetnews.com
Hard Facts
730
20
millions that
Americans spent
on extra virgin
olive oil in 2010
percent share of
the global chocolate
market that Asia
will hold by 2016
Source:
Source: Markets/Markets
Chocolate, Cocoa Beans,
Lecithin, Sugar and Vanilla
Market By Market Share, Trade,
Prices, Geography Trend &
Forecast (2011-2016)
Evaluation of Extra-Virgin
Olive Oil Sold in California,
University of California
Davis Olive Center
76
percentage of survey
respondents who
find online consumer
reviews for food
products ‘mostly’ or
‘extremely’ reliable
June 24-26
August 14-18
World Tea Expo, Las Vegas
The Gourmet Housewares Show
at NYIGF, New York
Visit www.worldteaexpo.com
Visit www.nyigf.com
July 8-10
Coffee Fest Hawaii,
Waikoloa; Visit www.coffeefest.com
Summer Fancy Food Show,
Washington D.C.
Visit www.fancyfoodshows.com
Nelson Nava becomes CFO at LaTienda.com
La Tienda.com has announced the promotion of their
Director of Finance, Nelson Nava, to Chief Financial
Officer. Nava has been with La Tienda since 2006
and was a graduate from the College of William and
Mary’s Mason School of Business MBA Program.
Founded in 1996, LaTienda.com is an online retailer
offering a selection of over 800 gourmet food items
from Spain. Family–owned and managed, the business
is dedicated to working with artisan and small family
businesses in Spain. LaTienda.com is headquartered
in Williamsburg, Virginia, with its Spanish operation
based outside of San Sebastian, Spain.
August 3-6
The American Cheese Society
Conference, Montreal
CLASSIFIEDS
Dry Soda appoints Kathy Levinson to Board
Seattle-based DRY Soda Co. recently named Kathy
Levinson, organizational strategist, philanthropist and
activist, to its Board of Directors. Levinson joins current board members Stan Baty, CEO of Corus Estates
Mary’s Gone Crackers welcomes
Michael Rosenbaum as Director
Mary’s Gone Crackers, makers of award-winning
gourmet gluten-free foods, announced the appointment
of Michael Rosenbaum as director. Rosenbaum joins
the company’s leadership team, bringing an extensive
history of building global consumer packaged goods
brands, as well as finance and real estate ventures.
He served as director and vice chairman of SkyBox
International Inc., a trading card company that was
later sold for more than $300 million, and as advisor
to SoBe Beverages when the company was sold to
PepsiCo for $400 million.
Saffron Road appoints Todd Tolboe
Western Regional Sales Manager
In May, Todd Tolboe joined American Halal/Saffron Road
as the Western Regional Sales Manager. With over 20
years in the specialty gourmet and ethnic food industry,
Todd has a proven track record with food giants like
Kraft Foods and Hain Celestial, as well as top natural
food brands such as Annie Chun’s and Tasty Bite.
Most recently he was Director of Sales, Western
Region, at Nest-Collective, parent company of
children’s food brands Plum Organics and Revolution Foods. During Todd’s one year tenure at Nest,
their total sales increased by over 75%, with Todd’s
expanding national distribution for 8 new items into
11 new retail store chains encompassing over 2,000
new stores in only 3 months.
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
in newspaper. Contributors are responsible for proper release of proprietary classified information.
©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.
Natural Products Expo East,
September 23-25
Coffee Fest Seattle
Visit www.coffeefest.com
Food & Product Insights Survey
and Vineyards, Dan Ginsberg, CEO of Dermalogica and
former Red Bull North America CEO, and Sharelle Klaus,
founder and CEO of DRY Soda.
Levinson’s more than 20 years experience in the
financial services industry culminated in her tenure
as President and COO of E*TRADE Financial (formerly
E*TRADE Group, Inc.). She has been recognized as one
of the “100 most Influential Business Women in the
Bay Area,” and named as one of the 40 most powerful
people in Silicon Valley. She is currently a managing
director of Golden Seeds, an angel-investing group, and
serves on the boards of several private companies.
September 22-24
Baltimore
Visit www.expoeast.com
July 10-12
OCTOber 2-4
All Things Baking,
Chicago
Visit www.allthingsbaking2011.com
Visit www.cheesesociety.org
Joseph Kelley joins Marsh Supermarkets as CEO
In May, Marsh Supermarkets appointed Joseph Kelley
as Chairman, Chief Executive Officer and President.
Kelley joined from Price Chopper Supermarkets of
New York, where he was an executive vice president.
Kelley replaces Frank Lazaran, who resigned from the
company in March after more than four years. Based in
Indianapolis, Marsh operates more than 90 stores under
three different banners in Indiana and Ohio.
GOURMET NEWS
2011 CAlendar
Source: Deloitte 2011 Consumer
people watch
JUNE 2011
August 4-6
The Ultimate Gift Show and
National Gift Basket Convention,
Columbus, Ohio
Visit www.giftbasketprofessional.com
OCTOber 8-12
Anuga Fine Food,
Cologne
Visit www.anuga.com
Advertiser IndeX
Advertiser
American Vintage Amoretti
Bakery on Main
Bakto Flavors
Bannex International Blue Crab Bay Co.
Business Control Systems Busseto
Canyon Bakehouse
Castleton Crackers* Coffee Fest
Conroy Foods CookieZen
Crunchies Food Co Figi’s Business Services*
Fine Italian Food
Forever Cheese
Grafton Village Cheese*
Holland’s Family Cheese*
Java Frost Klondike Cheese*
Lettieri*
Leonard Mountain, Inc
Litehouse Foods Inc*
MAXCO International
Marky’s
NYIGF
Old World Spices & Seasonings
Ole Mexican Foods
Peanut Shop of Williamsburg
Peppadew Pepper Creek Farms
Queso Campesino*
Roaring Brook Dairy*
Rubschlager Baking Co. * San Francisco Herb Sarabeth
Sell Gourmet
Stonewall Kitchen
Surfing Goat Dairy*
Swiss Colony Retail Brands
Terrapin Ridge Farms
Th Foods
Tortuga Imports
Vermont Nut-Free
Web2Market
Westland Cheese Export* Widmer’s Cheese*
Young Plantations
*This company is featured in the Cheese
Page
27
22, 33
16
12
27
27
27
5
17
8
10
11
16
6
5
7, 27
28
8
6
7
6
3
7
3
27
13
5
14
12, 4*
9
27
8
7
2
8, 27
26, 27
4,27
5
2, 27
7
13
27
24
7
9
8
5
3
14
Update.
Website
www.americanvintage.com
www.amorettistore.com
www.bakeryonmain.com
www.baktoflavors.com
www.bannex.com
www.baybeyond.net
www.bcmis.com
www.busseto.com
www.canyonbakehouse.com
www.castletoncrackers.com
www.coffeefest.com
www.conroyfoods.com
www.cookiesandcorks.com
www.crunchiesfood.com
www.fbsgofts.com
www.graftonvillagecheese.com
www.hollandsfamilycheese.com
www.javafrost.com
www.klondikecheese.com
www.lettieri.com
www.leonardmountain.com
www.litehousefoods.com
www.maxcointernational.com
www.markys.com
www.thegourmetshow.com
www.laurieskitchen.com
www.olemexicanfoods.com
www.thepeanutshop.com
www.peppadew-usa.com www.peppercreekfarms.com
www.quesocampesino.com
www.roaringbrookdairy.com
www.rubschlagerbaking.com www.herbspicetea.com
www.sarabeth.com
www.wholesalegourmet.net
www.stonewallkitchen.com
www.surfinggoatdairy.com
www.scretailbrands.com
www.terrapinridge.com
www.crunchmaster.com
www.tortugarumcakes.com
www.vermontnutfree.com
www.foodretailerswebshoppingcart.com
[email protected]
www.widmerscheese.com
www.youngplantations.com
Phone
718-361-1003
800-266-7388
888-533-8118
732-991-3462
847-215-5170
800-221-2722 ext 3
732-283-1300
800-628-2633
888-566-3590
802-468-3013
425-295-3300
800-317-8316
888-499-3677
888-997-1866
716-631-3003
630-904-0002
718-777-0772
800-GRAFTON
715-669-5230
800-676-3661
608-325-3021
415-657-9957
800-822-7700
800-669-3169
949-336-7510
305-758-9288
800-272-SHOW
816-861-0400
800-878-6307
800-831-1828
908-580-9100
800-526-8132
303-316-4251
914-861-2666
773-826-1245
800-227-2830
800-773-7378
281-826-1436
888-326-5678
808-878-2870
888-411-4051
800-999-4052
800-896-2396
877-486-7884
888-468-8373
800-373-618
203-324-5620
888-878-1107
800-440-6442
Back orders must be paid in advance either by check or charged to American Express, Visa, or Master
Card. Gourmet News is distributed without charge in North America to qualified professionals in
the retail and distribution channels of the specialty foods and hardgoods trade; paid subscriptions
cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annually to cover air
delivery. All payments must be made in U.S. funds and drawn on a U.S. bank.
For subscriber services, including subscription information, call 520-721-1300.
POSTMASTER: Send address changes to Gourmet News, 1877 North Kolb Road, Tucson, AZ 85715.
5/31/11 10:53:13 AM
A Special Advertising Section
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. Contain no
preservatives or cholesterol.
American Vintage
718-361-1003
American Vintage Wine Biscuits
718-361-1003
www.americanvintage.com
Le Parfait Jars and Terrines are available from Bannex International, Inc.
These are the original French canning jars. This product line includes
six sizes of round-bodied jars and six sizes of tapered terrines and are
designed to maintain a vacuum after the packing process is completed.
They also can be used for dry or frozen products, or as storage jars.
Blue Crab Bay Co. adds Spicy Bay Mustard and Sandbaggers
salt and pepper peanuts to its popular line. Sandbaggers, flavored
with sea salt and cracked pepper, are available in a 12 oz. tin.
Spicy Bay Mustard combines Chesapeake Bay Seasoning and
horseradish and is sold in a 6 oz. jar.
Bannex International, Inc.
847-215-5170
[email protected]
Blue Crab Bay Co.
800-221-2722 ext. 3
www.baybeyond.net
Our Bleu Cheese Sauce has become a runaway bestseller. Cream, bleu
cheese & butter combine together to create an indulgent sauce. This
sauce is great on steak, burgers and chicken, and makes a wonderful dip
for chicken wings. Visit us at Summer Fancy Food booth 5621, Atlanta
Gift Show booth 509 and The Gourmet Market in Dallas, H-32, J-36.
For more than 100 years, the Mantova family has been
dedicated to producing high quality Italian products. Recently,
we have brought to market a new spray technology with only one
ingredient: Italian Extra Virgin Olive Oil.
Terrapin Ridge Farms, LLC
800-999-4052
www.terrapinridge.com
Fine Italian Food
630-904-0002
Peppadew® fruit and Peppadew value-added products
(including mustard, mango salsa, potato chips, seasoning,
splash on and more) all serve to bring the unique sweet and
spicy flavor to the palate. Discovered just 15 years ago in South
Africa Peppadew® come in Mild, Hot and the New Peppadew Gold.
GRANAROLO Brand, The Finest Frozen Quality Mozzarella In The World!
The three most sold mozzarellas are now available FROZEN—
offering the possibility to buy the ORIGINAL Italian Mozzarella with a shelflife of 12 MONTHS! Once defrosted, the Frozen Mozzarella Granarolo has the
same characteristics as fresh, traditional, Italian-made Mozzarella Granarolo.
Available in foodservice & retail packs. Importers/distributors are welcome!
www.stonewallkitchen.com
home page

Quality and good taste have been the hallmarks
of Stonewall Kitchen since its beginning in 1991.
The award-winning company has more than
6,000 wholesale accounts nationwide.
www.rubschlagerbaking.com
Best-known for their cocktail breads, now
available in four varieties, Rubschlager also
produces a quality line of European-style breads
in styles known as “Squares” and “Rye-Olas.”
www.herbspicetea.com
San Francisco Herb & Natural Food Co.
offers more than 1,000 culinary herbs and spices,
botanicals, essential oils and more in
single herb and custom blends.
www.sarabeth.com
Established in 1981, Sarabeth’s Kitchen produces
award-winning preserves, operates a wholesale/
retail bakery and six highly regarded restaurants
in New York City and Key West.
Strohmeyer and Arpe Co. Inc.
908-580-9100
www.peppadew.com
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.
GOURMET MARKETPLACE
home page
For more than 25 years, Business Control Systems
has provided Point of Sale Systems that combine the
latest features available in inventory management
software with POS systems and peripherals of choice.
www.businesscontrol.com
MAXCO INTERNATIONAL
949-336-7510
www.maxcointernational.com
5/31/11 10:53:18 AM
5/31/11 10:53:25 AM
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10:37 AM
Page 1
A new label from
Grafton Village
Cheese Co.
SEE PAGE 3
MariekeTM Gouda—
An authentic Dutch
Gouda so close to home
SEE PAGE 4
SUPPLEMENT TO
Learn to be a cheesemaker
in your own kitchen with
Roaring Brook Dairy
SEE PAGE 6
JUNE 2011
CHEESE
2011 SPRING UPDATE
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CHEESE UPDATE
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GOURMET NEWS
Imports stay strong, but American cheese makes its move
ne thing is clear from 2010: America loves its cheese. Figures from
the NASFT put cheese and cheese
alternatives as the single largest specialty
food category, with sales of $3.23 billion in
2010. American artisanal cheese is reaching
a tipping point, with cheese shops and bars
reaching younger audiences and weekend
farm tours having to take waiting lists. Soon
there may even be a television show: The
Big Cheese, which visits small producers
and shows off the cheeses in recipes accessible to home cooks. The pilot aired in
April, and a full series is being discussed.
What is fuelling this? Cheese benefits
from some of the hottest trends of the moment: local food, vigilant ethical sourcing
and a desire for regional roots and history,
whether in America or in Europe. Especially in small cuts and tasting portions,
cheese is also an affordable indulgence
for consumers who must watch not only
their wallets but their sugar, cholesterol
and caffeine.
“The explosive growth in American
cheese is a force to be reckoned with,” according to Max McCalman, an industry pioneer and Head of Curriculum at Artisanal
Cheese. The retailer has recently partnered
with top distributor KeHe, and its Cheese
Clock ™ pairing program will soon be
much more available in a wider range of retailers across the country.
For his part, Jason Sobocinski, the self-described “cheese fanatic” who hosted The Big
BY ROCELLE ARAGON
Cheese and owns a cheese-driven specialty
shop in New Haven, has observed that “I
used to carry a lot of European stuff, but now
it feels like every month there’s a great new
American cheese coming through.” Sobocinski also sees rising interest in using specialty
cheeses for cooking, consistent with consumers’ desire to replicate the restaurant experience and flavors at home.
This year’s World Championship
Cheese Competition in Green Bay provides a good snapshot of trends in American cheese. A record number of entries
were divided into 73 different classes. The
biggest jump was in the categories of
aged cheddar, sheep’s milk cheese, hard
goat’s milk cheeses and soft cow’s milk
cheese with added flavors, all of which received double the number of entries. Fresh
mozzarellas and pepper cheeses each
showed a 50 percent increase in entries.
Reflecting the wellness trend, a total of 75
cheeses competed in the reduced sodium
and reduced-fat or low-fat categories.
“Healthy cheese” would come as no surprise to Max McCalman. “Cheese has
everything we need, except for Vitamin C
and fiber,” he says. “People associate it with
indulgence, but with good cheese a little
goes a long way. You don’t need to eat a lot
to be satisfied.” The US is the top volume
consumer of cheese, but McCalman points
out that European countries known for their
healthy populations eat almost twice as
much cheese as Americans. As consumers
continue to flock to so-called “functional
foods,” retailers can expect a greater emphasis on this even at the gourmet end.
Of course, the specialty cheese field
will never be complete without Europe.
Currency issues remain a particular challenge, but the stabilizing economy and
surging interest in cheese have importers
staying optimistic.
“Customers are not ‘coming back.’ They
never went away,” emphasizes Michele
Buster, who imports an array of products at
Forever Cheese. Buster also enjoys playing
a central role in creating cooperations
between producers, and has seen strong
performance from unusual cheese accompaniments like fig cakes, almonds and
crackers. Switzerland, Italy, France and
Spain continue to be standbys in the American specialty cheese case, but this year
Buster is excited to be introducing a cheese
from Croatia as well.
Issues this year: raw nerves
and upgraded expertise
Raw milk will continue to be an industry
issue this year. Outmoded regulations that
deem certain kinds of cheeses illegal to sell
have long been a sore point. But overzealous
enforcement under new food safety rules
(see page 1) has already led to the raid and
closure of at least one small cheese producer,
and concern has heightened. Prominent producers have spoken out, and the industry is
organizing to provide a united front.
Flavor forecast: seasonal fruits and vegetables, alcohol flavors and cooking cheeses
As creators of flavors for food manufacturers, the team at Givaudan train their gaze several seasons ahead. Mark Rainey, Marketing Director Savoury, and Pam Gribou, Director, Cheese and Dairy Flavours Development, give Gourmet News a peek through the telescope:
The artisan trend shows no sign of slowing down. In fact, we see it gaining momentum. Hand-crafted cheeses epitomize what we call
the Retrospective Mega Trend: a growing demand for old world-style, authentic flavors.
There’s also a growing tendency by artisanal cheese makers towards the use of seasonal ingredients including fruits and vegetables. While
many chefs and sommeliers labor endlessly over the perfect wine and cheese pairings, we foresee a close-in opportunity for cheese makers
to offer more alcohol- and cocktail-inspired cheese flavors.
These flavor trends work very well for "eating" cheeses. But we also see a growing trend towards cooking cheeses, especially value added
flavored ones. Millennials and boomers alike both demand big, bold flavors from around the world, and cheese is the perfect gateway food.
The return to authentic ingredients extends to the very essence of cheese, which is cream. Consumers want greater pleasure in simple foods,
which explains why double and triple cream-based cheeses are so popular. We see imported cheeses like this from Spain growing in importance, along with locally sourced natural variants like Amish cheese and the epic, umami-rich Parmesan-Reggiano. The ultimate in cheesy
richness can often best be achieved by partnering these inspirational delicacies with an accompanying flavorful signature savory dish. GN
Also in the works is a certification program for fromagieres, which the American
Cheese Society hopes to launch by 2012.
Consisting of an examination and continuing education, the certification is patterned
after others in the luxury industry. The society hopes to professionalize the retailing,
production and appreciation of cheese as the
industry expands. GN
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CHEESE UPDATE
www.gourmetnews.com
3
Featured PRODUCTS
Grafton Village Cheese Company
Grafton Village is a timeless treasure in the foothills of the Green Mountains of Vermont. Within the
village is a general store, a blacksmith shop, the town hall, a church, an historic inn and the Grafton
Village Cheese Creamery, where some of the very best cheeses in the world are handmade daily
from the fresh, raw milk that comes from neighboring farms.
Grafton Tavern Select label is the collaboration between cheesemaker and chef. Cheesemaker
Dane Huebner, and Chef David Smith of the Old Tavern at the Grafton Inn, work together to make
and select the most notable cheddars possible for the guests at the Old Tavern, including our 3-year
aged, 4-year aged and the award winning maple smoked cheddar.
Grafton is also excited about an upcoming line of small batch, specialty cheeses that will go beyond the traditional cheddar varieties. Dane works with local cow and sheep milk to create variations
on classics, as well as some completely original creations. All of these cheeses are aged in a special cheese cave located within the creamery. The first of these new cheeses will begin to be available sometime around the middle of the year. Find out more at www.graftonvillagecheese.com.
Real Wisconsin cheese spreads from Figi’s
Nothing is simpler or more impressive than hosting a party for family and friends starring cheese
spreads made with real Wisconsin cheese.
Figi’s award winning Creamy Country® Cheese spreads are the perfect complement to any party
or gathering.
Flavorful and versatile, they can be used with sesame or rye crackers or as an ingredient in your
favorite recipe. Try all three flavors: Cheddar, Cheddar with Bacon and Cheddar with Port Wine.
Each is available in a convenient 8 oz cup that boasts a design that will enhance any table setting.
Visit Figi’s Business Services at Booth 5060 at the Summer Fancy Food Show July 10-12th to
sample our new flavors of Real Wisconsin Cheese Spreads.
For more information, contact the Greenwood Group (716-631-3003), Marlene Gerrits, National
Sales Manager (715-384-1671), or Customer Service (866-752-2450). You can also email sales
@fbsgifts.com, or visit www.fbsgifts.com.
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GOURMET NEWS
Featured PRODUCTS
MariekeTM Gouda—An authentic Dutch Gouda so close to home
Forever Cheese: three new cheeses and one welcome return
Owned and managed by Marieke and Rolf Penterman, who emigrated from the Netherlands in 2002,
Holland’s Family Cheese, LLC offers an extensive range of award winning, artisan Gouda. Marieke’s
Plain Gouda proudly boasts eight world titles and 11 national awards, most recently their 2011 US
Champion 3rd place Best of Show finish at the US Cheese Championship.
Their handcrafted farmstead Gouda is available in a variety of aging stadiums, from 2-4 month Young
to 2-year-old ‘Overjarige’. The smooth creaminess of the young Gouda sports a slightly sweet, nutty flavor, aging to a delectable full-bodied taste that becomes sharper but never bitter. The aromatic aged
Gouda crystallizes into a crumbly texture to delight the most discriminating cheese lover. All of Marieke’s
authentic Dutch cheese is made from raw, farm-fresh, rBGH-free milk crafted in a cheese vat from Holland. The 18 pound wheels are carefully aged in a special curing cellar on Dutch pine planks.
TM
Marieke Gouda pairs well with most anything. Try it with fresh peaches, cherries, sliced melon
or dried apricot. Use it in macaroni and cheese, grilled cheese or fettuccini alfredo. Fruit wines
like Pinot Gris, Riesling or Gewurztraminer and lager beers enhance the cheese’s slightly sweet
flavor. Visit www.hollandsfamilycheese.com or call us at 715-669-5230. Wholesale and Distributor pricing available.
It took Michele four years but she finally brought Paski Sir from Croatia to the U.S. It is a one year
aged, pasteurized cheese made from sheep raised on the island of Pag. The island is windy with little vegetation, what little grass there is is in the hills, and due to crosswinds much of the salt water
blows over it. The sheep produce very little milk, so that it takes six sheep or more to produce one
wheel. Influenced by the sheep’s diet of salty grass, the cheese is rich and flavorful—it is not overly
dry and there is a beautiful crystallinity in the texture, with a gentle sweetness.
After a several year hiatus, Forever Cheese welcomes back Castellot, the toma brusca produced
in the mountains of Catalunya (Spain) by artisan Salvador. This raw cow’s milk cheese is better than
ever—dense, complex and amazing. They have also introduced another raw cow’s milk cheese,
Ermesenda, a washed rind in the style of Raclette. Only a few are made at a time. This cheese is
creamy and savory with a slight tartness in the finish and an elegance unparalleled.
Finally, but far from last, from Italy comes a small-production bloomy rind sheep’s milk cheese
from Romagna: Nuvola di Pecora. Its name means Cloud of Sheep and it tastes like it—creamy,
smooth and velvety on the tongue. It is also distinguished by its square shape.
For more information please contact Forever Cheese, 718-777-0772, or www.forevercheese.com.
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Page 5
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CHEESE UPDATE
5
Featured PRODUCTS
Odyssey Cubed Feta in Brine
Klondike Cheese Company brings more options to foodservice operators. Now available in our
Odyssey line, high quality Feta pre-cubed in brine. Our Feta cubes are made with cow’s milk from
family farms, cut into 5/8" cubes to lessen prep time in your kitchen or to use as an appetizer with
balsamic oil. Try it with your next olive bar or tailor it to your own menu needs.
Our Feta cubes are available in 25-pound or seven pound pails, submerged in brine to help keep
the freshness, authenticity and traditional flavor. Brine-packed Feta also offers a longer shelf life after
opening, allowing you to order larger quantities and still enjoy the sensational tangy flavor that our
Feta is known for.
Today the third and fourth generations of the Buholzer family operate the Klondike Cheese
Factory. We have a tremendous dedication and craftsmanship to the art of cheesemaking, while
putting technology to work to keep the uncompromising standard of Odyssey Feta Cheese.
All three owners are brothers and have attained the Master Cheesemaker designation.
For more information about our award winning Odyssey Feta Cheese, see our website
www.klondikecheese.com or call 608-325-3021.
Monti Trentini Imported Italian Asiago from Musco Foods
Musco Food Corp. introduces Monti Trentini Imported Italian Asiago—the result of three generations
of expert cheesemaking, based on passion, commitment to quality and the traditions of the Trentino
Mountains of Italy.
Asiago PRESSATO Monti Trentini is a fresh, creamy cheese, mild and pleasing to the palate.
It has a soft, delicate texture and a cream or light straw-like color. It is made from full-fat milk,
specifically chosen from the high mountain and valley pastures of the Trentino region to guarantee
quality and sweet, subtle flavor. It is an excellent young table cheese, great for pairing with Pinot
Grigio. It comes with Re-Pack labels in every box.
Asiago MEZZANO Monti Trentini has a distinctive fruity flavor. It is a semi-hard cheese with a
compact texture and golden color. It is usually made in the late autumn-winter, with semi-skimmed
milk from mountain pastures in the Trentino region and the Asiago plateau. It is a flavorful,
semi-aged, slightly sharp table cheese, rich in proteins. Excellent with Cabernet and Merlot. Re-Pack
labels included in every box.
Distributors and retailers are welcome. For information call Musco Food Corp. at 718-326-1010,
or visit www.muscofood.com.
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JUNE 2011
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GOURMET NEWS
Gourmet Goat Cheese Truffles from
Surfing Goat Dairy
With an irresistible smooth, rich and robust taste, Old Amsterdam is a perfect cheese for a fine
cheeseboard. Holland’s #1 aged gouda was judged Best in Class at the 2010 Wisconsin World
Championship Cheese Contest—a testament to the cheese’s superb taste and quality, and proof
positive that Old Amsterdam is the best aged gouda in the world.
The family-owned Westland Company translates Old Amsterdam’s premium taste and quality into
every part of its business. A key repositioning campaign focused on its irresistible taste successfully
launched in 2010. The all-in-one retail demo sampler kit to be used at point of purchase was distributed to select retailers nationwide with great success. This year Old Amsterdam is launching new
promotions and merchandising materials to encourage trial and drive sales.
The family-owned culture and unique ripening procedure created the cheese the Westlands aspired to. One that was rich and robust with just the right amount of ripening crystals, yet at the same
time smooth, creamy and, unlike most aged goudas, easily sliceable.
A premium aged gouda with an irresistible taste.
For more information contact Norseland Inc., [email protected], 203-324-5620. Or visit IDDBA
booth 2935. FFS booth 5649, or www.oldamsterdam.com.
In eight years, Surfing Goat Dairy has won 18
National Awards for 18 different cheeses. The selection of the best available equipment and ingredients are an important factor for that.
When we decided to make Gourmet Goat
Cheese Truffles we did the same: researching
the best equipment, best ingredients, and the
best way to make them. Our truffles are handmade in small batches—just like our Gourmet
Goat Cheeses—to insure the highest quality and
freshness.
First, our high quality truffle molds from Belgium
are coated with melted and tempered 72% Guittard
Dark Chocolate. Using molds gives our truffles a
nice shiny surface and the same size and weight.
Next the 61% Guittard Dark Chocolate for the
filling (“ganache”) is melted and tempered. Then
we add our award-winning goat cheese. Meanwhile the additional ingredients are prepared and
added to the ganache: we chop fresh organic
berries, grate the citrus from our own organic orchard, hand-roast and chop the best hazelnuts available.
Once the ganache is ready, it is filled into a pastry bag and piped into the truffle shells. Then the
truffles are cooled and hours later removed from the molds. Each truffle is then hand-decorated and
placed into its packaging.
For information on Surfing Goat Dairy, call us at 808-878-2870 or visit www.surfinggoatdairy.com.
Natural Mexican cheeses
from Queso Campesino
Learn to be a cheesemaker
in your own kitchen
Queso Campesino began with a few milk cows, a
Mexican cheese maker and a small plant in Brush,
CO. Colorado Ranchers Dairy Products, Inc. is a
certified minority-owned business which has grown
in just a few years to a multi-million dollar company.
Queso Campesino offers a full line of Mexican
cheese, as well as additional Mexican products.
Its natural cheeses are rich in flavor and made of
100% whole milk from cows. The Campesino line
includes Asadero, Cotija, Fresco, Muenster Enchilado, Oaxaca, Panela, Quesadilla, Requeson
and several Cremas with many more to be added
in the near future. The cheese is offered in bulk
wheels, bolas, wedges, blocks and random
weight one-pound cuts, as well as exact weights
to fit into any retail or food service program.
Most of the cheeses are made domestically, but
Grupo Cuadritos, a large cheese producer in Mexico, has partnered up with Queso Campesino. We
look forward to importing many new cheeses and
additional Mexican products. Yogurts, corn husks (hojas), pickled products, ates, are also available.
For more information visit their website, www.quesocampesino.com. If you have questions about a
Mexican Deli/Meat program, call them at 303-316-4251 and ask for Cindy or Gabriel.
Imagine eating the freshest, tastiest mozzarella, made
in your own kitchen in under one hour. The new Mozzarella Cheesemaking Kit by Roaring Brook Dairy includes everything you need to make fresh cheese at
home—just pick up a fresh gallon of milk and you’re all
set. Whether you’re a chef, food lover, or parent looking for a family project, you’ll love the simplicity and
great taste of freshly made cheese.
After working in the cheese business for nearly 30
years, Leslie Kozupsky founded Roaring Brook to
share the art of cheesemaking with friends & family.
The Kit includes rennet, cheese salt, citric acid, a dairy
thermometer, gloves, and an illustrated instruction
manual. The manual includes a glossary of cheesemaking terms, a troubleshooting guide, and suggestions for herb and spice “mix-ins.”
“[It’s] a great way to combine time with family and
friends, with the opportunity to develop new cooking
skills and enjoy healthy eating,” explains Kozupsky. “It
also makes a unique gift for the “foodies” in your life.”
The Mozzarella Cheesemaking Kit is available for
$19 to $24. For information and a list of retailers, visit www.roaringbrookdairy.com or contact Leslie
Kozupsky at [email protected].
Old Amsterdam Premium Aged Gouda
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7
Pecorino Sardo
Pecorino is a family of hard Italian cheeses made from
ewe’s milk. The word derives from pecora, meaning
‘sheep’, also from the Latin pecorosus, meaning cattle.
Pecorino sardo, also known as fiore sardo, is a firm
cheese from the island of Sardinia, made from the
milk of the local Sardinian sheep. It was awarded Denominazione d’Origine status in 1991 and granted
Protected designation of origin (PDO) protection in
1996, the year the certification was introduced. Its
flavour is different from that of Pecorino Romano,
which is also made on the island. Sardo is richer,
while romano is much more biting and salty. Pecorino
sardo is delicious in contexts where romano could
overpower, such as in pesto—Ligurian pesto alla genovese is traditionally made with a mixture of Pecorino
sardo and Parmigiano-Reggiano—or with fruit.
Pecorino sardo is an uncooked hard cheese made of fresh whole sheep’s milk, curdled using lamb
or kid rennet. The mixture is poured into moulds to give the cheese its characteristic shape. After a
brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The end product weighs an average of 3.5 kilos, sometimes a bit more or a bit less depending on conditions of manufacture. The rind varies from deep yellow to dark brown, encasing a paste
that varies from white to straw-yellow. Sharpness of flavor depends on length of maturation. It s
most often found in the United States as a hard cheese, its more mature form.
Lettieri is proud to import direct from Sardinia Corso Pecorino Sardo. For more information, call
415-657-3392.
Artisan bleu and other
cheeses from Litehouse
Litehouse cheeses are rich, creamy and full-bodied,
handcrafted in the way of the masters. Our cheesemasters have over 70 years experience, and have
apprenticed under some of the most highly regarded
cheese makers in the world.
The line includes bleu, feta, parmesan, romano
and asiago, and is available for retail delis, specialty
wine and cheese stores, food service and club stores.
Litehouse can customize a comprehensive program,
ranging from do-it-yourself cheese displays to ready-to-display hand-cut cheese, in a variety of sizes.
Cheeses include Artisan Heart of Bleu, in various tub weights; Wedges of Bleu Cheese and
Creamy Gorgonzola, also in various weights; large and small cut crumbles of Bleu Cheese, Creamy
Gorgonzola, Handcrafted Feta in both cryovac bags and tubs; Shredded Parmesan, Romano, Asiago, 3 Cheese in 5oz tub (additional sizes available upon request); Shaved Parmesan and Grated
Parmesan, in 5oz tubs.
Litehouse Foods is a family-owned company that has recently become employee-owned. For over
50 years the Hawkins family has provided premium quality dressings, dips and sauces in the
tradition of the family’s famous Litehouse restaurant, in the valleys of the North Idaho Panhandle.
For more information, please contact Elaine Simon at 208-263-7569, e-mail esimon@
litehouseinc.com or visit www.litehousefoods.com.
The cheese of choice for sandwich artists
Joe Widmer of Widmer Cheese Cellars still makes Brick
Cheese using his grandfather’s techniques: bucketing
curd to fill the cheese molds, turning each cheese the
first day three times by hand, even pressing the individual blocks of cheese with the same masonry bricks
that his grandfather used in 1922.
Make the most of the gourmet grilled cheese trend
with Specialty Brick Cheese from Widmer Cheese
Cellars. A mild and mellow version of Widmer’s earthy,
award-winning Washed Rind Brick Cheese, it is shelfcured for 3 days rather than the 7-10 days of the aged
variety. It is then vacuum sealed, gaining more and
more flavor with time. It has been the favorite cheese
for sandwich artists, who use it to make the best grilled cheese sandwiches on the planet. Available
in (2-5#), (4-2.5#) or (10-1#). Contact Joe Widmer at [email protected], or call toll free
888-878-1107. Their website is www.widmerscheese.com.
Maplebrook Burrata: a Puglian
delicacy now produced in Vermont
A traditional cream-filled mozzarella born in Puglia, made
by a cheesemaker from Puglia—in Vermont! In autumn
2010, cheesemaker Domenico Marchitelli contacted
Maplebrook Farms just as partners Michael Scheps—
himself a third-generation cheesemaker—and Johann
Englert were considering producing burrata. A serendipitous marriage began.
True Puglian burrata starts with stracciatella: thin,
hand-pulled strands of fresh mozzarella soaked in a
creamy base. Forming burrata requires two people, with
one person stretching out a pocket of mozzarella, while
the partner scoops stracciatelli into the middle. The ball is formed around the filling and pinched at
the top. Marchitelli has now trained a team at Maplebrook, and cases of burrata leave the plant daily,
seemingly minutes after being made.
Maplebrook Fine Cheese began producing hand-stretched mozzarella in the kitchen of an Italian
grocery in 2003. Today, the Maplebrook brand continues to stand for authenticity, old-world methods, and pure ingredients. The full line includes whole milk feta, hand-dipped ricotta, cherry-wood
smoked mozzarella, and more. Maplebrook can be reached at 802-440-9950, or by email via
[email protected].
8
CHEESE PAIRING GUIDE
www.gourmetnews.com
■
JUNE 2011
■
GOURMET NEWS
Rubschlager Cocktail Breads
Cheese pairings:
the adventure continues
Our bestselling Cocktail Breads are 100% whole grain, delivering a product that is wholesome, heart
healthy, and good for you. Available in four delicious flavors: Rye, Pumpernickel, Whole Grain and
Sourdough. They are the perfect party starters, great for appetizers or mini-sandwiches—hot or cold.
Each one-pound loaf is approximately twelve inches long, contains 43 useable slices and measures 2 ¼" x 2 ¼" x ¼" thick. They are certified Kosher Pareve by the Orthodox Union and carry the
100% Whole Grain Council stamp. Call Rubschlager Baking Corporation, 773-826-1245, or visit
www.rubschlagerbaking.com.
C
heese pairing classes are popular with both retailers and consumers. Consumers love
the chance to play with new flavors at minimal expense and risk. For retailers, the
classes generate traffic, trial and a higher average sale, while creating a community
around the store. Distributors can often help you set them up, suggest pairings and link up with
potential co-sponsors.
For Jason Sobocinski, pairing is also a way to reach out to new audiences. At his New
Haven bistro and gourmet shop Caseus, Sobocinski pairs cheese with local or craft beer, a
popular trend across the country. “Sometimes cheese can smell funny, have funny names. It
looks expensive. Beer makes it seem friendly,” he observes. Whiskey, sake and even the wave
of fancy non-alcoholic fruit sodas offer beverage pairings aside from the venerable wine.
Interest is growing in mostardas, which pair concentrated fruitiness—quince, apples,
pears—with the pungent hit of mustard oil. “We’re still developing this market, but it’s had
great success so far,” says Forever Cheese’s Michele Buster.
Other intriguing pairings include chocolate, honey, savory candied fruit, even edamame
and ghost pepper salsa. Many condiment makers create items specifically for certain cheeses.
Cheese maker Litehouse even makes its own accompaniment, a dipping chocolate that pairs
well with the company’s artisan bleu. Gourmet crackers, croccantinis and tortas allow you to
adjust texture and toppings to that of the cheese, while cocktail breads bring a ‘retro’ and
literally more substantial experience. GN
BY ROCELLE ARAGON
Castleton Crackers
“The folks in Castleton, VT ... have nailed the texture perfectly: sturdy enough for spreading and
dipping, but flaky enough for nibbling like potato chips.”—Florence Fabricant, The New York Times,
February 16, 2011.
Yes, they are all they are CRACKED up to be! A Vermont artisan cracker that goes well with
Vermont’s great cheeses. Enjoy in five beautifully rustic flavors: Middlebury Maple, Rutland Rye,
Putney Pumpkin, Windham Wheat and Richmond Rosemary. All Natural, Hand Made and Hand
Cracked. For more information, call 802-468-3013, email [email protected] or visit
www.castletoncrackers.com.
Peach Chutney from Stonewall Kitchen
Combines the familiar flavors of sweet ripened peaches with spices inspired by the bountiful spice markets of Calcutta. Keep it on hand to add
a flavorful journey to brie or any other soft cheese—but also to fish, appetizers and white meats. Just one of the many award-winning chutneys and jams from Stonewall Kitchen.
For information and to order, call 800-826-1752 or visit www.stonewallkitchen.com.

June 2011 - Oser Communications Group

Transcription

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