October 2012 - Oser Communications Group

BUYERS GUIDE:
UPDATE:
GIFTWARE:
Salty Snacks
Oils & Vinegars
NYIGF
SEE PAGE 23
SEE PAGE 13
SEE PAGE 7
GOURMET NEWS
®
T H E
VOLUME 77, NUMBER 10
OCTOBER 2012 n $7.00
SPECIALTY
RETAILERS
n
n
Washington D.C.'s historic Union
Market reopens as food hall PAGE 9
Williams-Sonoma picks Sydney for
first company-owned store outside
North America PAGE 9
GROCERY &
DEPARTMENT
STORES
n
n
Supervalu to close 60
underperforming stores PAGE 10
Kings Food Markets expands into
Connecticut PAGE 10
SPECIALTY
DISTRIBUTORS
& BROKERS
n
UNFI announces strong FY 2012
results, new Denver facility by 2013
PAGE 11
n
Grocers Direct acquired by Versant
International PAGE 11
SUPPLIER
BUSINESS
n
Pretzel Crisps maker Snack Factory
acquired by Snyders-Lance PAGE 12
News..............................................4
Giftware..........................................7
Ad Index .......................................26
Smorgasbord/Classifieds ..............26
www.gourmetnews.com
B U S I N E S S
N E W S P A P E R
F O R
T H E
G O U R M E T
I N D U S T R Y
Prop 37 campaign heats up
before November poll
BY ROCELLE ARAGON
The Natural Products Association (NPA), which represents
producers and retailers of natural
food, supplements, personal care
and cleaning products, has come
out against Prop. 37, a ballot initiative that would mandate clear
labeling of products containing
genetically modified organisms
(GMOs) in California.
At issue is the definition of the
word “natural.” According to
Prop 37, processed foods knowingly made with GMOs can no
longer label themselves as “All
natural”, “Natural” or any other
similar term. Prop. 37 defines
“processed food” as: “Any food
other than a raw agricultural
commodity, and includes any
food produced from a raw agricultural commodity that has been
subject to processing such as canning, smoking, pressing, cooking,
freezing, dehydration, fermentation or milling.” (Italics supplied.) Products that have been
certified organic are excempt.
NPA argues that such a broad
brush will effectively block all
processed foods from natural product aisles. They also raise the
specter of “frivolous”, opportunistic legislation that could expose
small independent retailers, similar
to that in the wake of California’s
Prop. 65 (referring to the labelling
of toxic chemicals in water.)
The NPA’s statement reads as
follows: “While NPA supports the
consumers’ right to know ... and
appreciates the transparency
Proposition 37 offers regarding
genetically engineered foods, we
cannot support the California
Right to Know Genetically Engineered Food Act. NPA is very
concerned with the enforcement
provision as well as the limited
definition of natural included in
the language. Proposition 37
places every supplier, manufacturer, and retailer of food products at risk of unreasonable and
The New York International
Gift Fair® (NYIGF®)is on its
way to becoming the leading design-driven home and lifestyle
trade show in America, with a
growing national and international buyer attendance and a
broad range of home and lifestyle
categories under one roof, according to Charles McCurdy, Chairman and CEO of GLM, which
owns the show.
The show has evolved from
being a gift fair with other content
into a set of highly-focused home
and lifestyle categories. The show
now has 10 divisions, each of
which provides a showcase for a
focused group of products. Divisions include Accent on Design®,
which presents 200 established
and emerging design brands across
all categories; EX·TRACTS®,
which features cosmetics, perfumes, skin care, bath and body
BY ANA VENNE
care, beauty accessories, hair care,
natural/organic products and wellbeing lines; and of course, the
Gourmet Housewares Show® at
NYIGF, which features products
from manufacturers like Linden
Sweden, Mastrad, Victorinox and
the J.K. Adams Company, just to
name a few.
“A retailer can walk this show,
and find a depth of merchandise
The Gourmet Housewares Show®,
returning to the Summer 2012
New York International Gift Fair
for its second year, was home to
over 150 kitchenware and tabletop exhibitors. The colorful aisles
were crowded with visitors and
booth after booth of designfocused gourmet kitchenware.
Colorful and multi-functional
items were among the biggest
trends at the show, which seemed
to be showcased in many booths
throughout the sold-out event.
Don Keith, National Sales Manager of Ginkgo International, was
pleased with the show’s turnout.
“We saw a lot of new business,” he
said, noting that August is a busy
season for many of his existing
New England clients. Ginkgo featured its newest line of Japanese
cutlery, which Keith said received
a good reaction from buyers.
Joseph Joseph also saw a great
amount of traffic to its booth.
“We got a lot of buyers from independent shops in the New
York area. They like to see the
products firsthand rather than
Continued on PAGE 4
Continued on PAGE 6
Continued on PAGE 4
NYIGF: Driven by Design
and at Home in the City
BY LORRIE BAUMANN
Gourmet
Housewares
Show Concludes
Second
Successful Year
A Faster Feast Sells for Accents by the Sea
BY LORRIE BAUMANN
A simple cooking demonstration
can be all it takes to clear the
shelves of pressure cookers, says
Accents by the Sea Owner Barbara
Helms. “There’s no real schedule;
they’re just when people start asking,” she says.
She doesn’t have a fancy
demonstration kitchen, just a cart
with a couple of burners on it. But
when Helms made a Moroccan
lamb stew recently, the aroma
brought 20 to 25 people into the
store for all or part of the demonstration. “I didn’t cook it in a
tagine,” she says. “I cooked it in
the pressure cooker in 15 minutes,
instead of an hour and a half.”
During the 15 minutes that the
pressure cooker was turning the
lamb into stew, customers used the
time to wander around the store.
“I tell them, ‘Now’s the time to go
around the store and find the
things you can’t live without,’” she
says. After her customers got a
taste of the results, every pressure
cooker she had in stock, as well as
much of her small stock of North
African condiments like preserved
lemons and harissa paste, had
been sold.
Accents by the
Sea is located in
Gualala,
Calif.,
about 110 miles
north of San Francisco on the California coast. Located
just across U.S.
Highway 1 from the
Pacific Ocean, the
shop draws tourists
from San Francisco
and Sacramento, but its main
customer base is the 2,000 or so
part-time and full-time residents
of this vacation home community. “What keeps us alive is the
Continued on PAGE 5
2
GENERAL NEWS
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
General News
Natural supermarkets show
double-digit growth through 2012
“Specialty natural” products show 20
percent dollar growth in May-August period
Even in a cautious, post-recession shopping environment, natural groceries are
strong, with consistent double digit dollar growth in every four-week period
throughout 2012.
This was reported by SPINS, the leading information and services provider for
the natural, organic and specialty products industry.
The 900+ natural retail supermarkets
monitored by SPINS range from independent retailers to larger regional
chains that have the majority of their
sales generated from natural and organic
products. Growth rates have hovered
around 15 percent during the most recent twelve week period (ending Aug. 4,
versus this same period last year) and
show no signs of slow down.
Organic products in natural supermarkets are showing even higher growth at 17
percent (versus last year) as shoppers continue to be willing to pay for confidence
and transparency. Other similarly oriented
products are growing as well, including
those bearing Fair Trade USA Certification
(+19 percent), Gluten Free labeling and/or
certification (+22 percent), and Non-GMO
Project Verification (+21 percent).
The food segment is the main engine
for natural retailers’ growth, gaining 17
percent versus prior year. The bulk of
this growth (73 percent of sales volume)
comes from products that consumers
recognize as core natural brands. These
are defined by SPINS as brands approved
for sale in natural retailers because they
meet strict, closely monitored standards
set by these retailers and demanded by
their shoppers, i.e., Terra Chips.
‘Foodie’ natural products have also be-
come a bright spot among consumers,
leading natural retailers to carry an increasing amount of specialty items. Specialty
products (those marketed as artisan, premium, imported/regional or ethnic/cultural, i.e., Popcorn, Indiana) that also meet
the strict quality standards associated with
the core natural brands fared particularly
well, growing by 20 percent during the
most recent twelve week period. These
products represent a cross-over segment
between natural and specialty positioning.
“Our natural retail partners have done an
extraordinary job of adapting to the needs
of their shoppers and building loyal relationships with their core consumers while
remaining committed to the values and
guiding principles of the natural and organic industry,” says Tony Olson, CEO of
SPINS. “We are excited to see such significant growth as a result and are confident
that the trend will continue.” GN
National Chocolate Show debuts in November
First in the US to focus on fine chocolate
for both trade and consumers
With the fine chocolate market growing
steadily even in tough times, the time may
have come for a chocolate-centered show
that addresses both consumers and trade
professionals.
The industry will find out next month,
when the National Chocolate Show
(trade) and the Fine Chocolate Show
(consumers) debut from Nov. 16-18 at
Chicago’s Navy Pier. At press time, some
80 exhibitors were signed up to the trade
portion; for comparison, the New York
Chocolate Salon had 65 exhibitos last
year, according to the show's Marketing
Director Jeneane Ally.
Both Chicago shows are owned and produced by Unlimited Sales Group, a firsttime show producer established by two
veterans of global firm Reed Exhibitions.
“Fine chocolate is showing 17 percent
growth year-on-year,” says Jeneane Ally, the
show’s Event Director. Categories such as
dark chocolate, organic, Fair Trade and
sugar-free continue to grow, and terms such
as single origin and bean-to-bar no longer
raise eyebrows. It is a (literal) sweet spot in
the industry.
The show is the brainchild of Mario Pi,
who consults for food companies targeting
the U.S. market. When a client—an
Ecuadorian cocoa company keen to crack
the U.S. artisanal market—inquired about
trade shows, Pi realized that no chocolateonly show addressed both markets. So he
called Ally, a former colleague at Reed, and
the wheels began to turn.
Inspired by France’s Salon du Chocolat,
the show combines trade and consumer
shows in adjacent but clearly separated
spaces. With different names, entrances,
registration and ticketing areas, Ally does
not expect any confusion at all between the
two shows’ audiences.
At press time, the trade show was expecting some 2,800 retail, hospitality
and foodservice buyers. Those buyers
will find suppliers of equipment, technology and packaging, along with top
chocolate suppliers such as Blommer,
Barry Callebaut, Valrhona, the Savage
Brothers and Cocoatown.
“Trade buyers can go to the consumer
show, but not vice versa,” Ally said. “We
also expect about a 40 percent overlap of
exhibitors, as chocolatiers selling at the
consumer show will visit the trade show to
shop for their own businesses.”
“It’s an opportunity to get product on
a mass market stage, without mass market dollars,” Ally points out. “It’s also a
great chance to speak to top-level people
in the industry.”
For its part, the consumer-oriented
Fine Chocolate Show had 125 exhibitors
at press time, and projects an audience of
between 17,000 to 20,000 Chicagoans. It
is being pitched as a head start on holiday
shopping and a chance for consumers to
sample products from local favorites like
Fannie Mae Fine Chocolates and national
distributors like KeHe Foods, which
counts Ghirardelli, Godiva and Lindt
among its more than 600 distributed
chocolate brands.
So far, so good. But why now? Between
the twice-a-year Fancy Food Show, the
glitzy consumer-targeted chocolate salons and even giftware shows, does the
specialty food industry really need another showcase?
Apparently, yes. The Chocolate Council of the National Confectionery Assn.
(NCA), which puts on the huge annual
Sweets & Snacks show (also in Chicago),
strongly supports the show and is encouraging members to participate.
Clearly the NCA sees the show not as
competition, but as a way to address
unmet needs on the part of its more specialty-oriented members.
Also on board is the Fine Chocolate Industry Assn.(FCIA), which is organizing
educational programming to tackle tradeonly topics like sourcing and compliance.
Sessions on technique and craft will be
handled by The French Culinary Institute.
As for the location, Chicago is home to
seven of the 10 biggest chocolate companies. Its artisan food and restaurant scene
has grown significantly in the last five
years, creating a homegrown community
of chefs, food pros and highly informed
food enthusiasts. It is also within one
day’s travel from almost anywhere in the
country, an advantage during the busy
holiday season.
For information or to register, visit
www.nationalchocolateshow.org. GN
BRIEFS
Average family food
spending to rise by
$6.75 weekly in 2013
Food inflation, including the impact of the
severe drought, will cost a family of four
$351.12 more in food spending in 2013 than
in 2012—approximately $6.75 a week,
according to industry trade association The
Food Institute. Food-at-home spending will
increase about $4.00 a week, and away-fromhome spending by about $2.50, only slightly
more than the 2.5 percent to 3.5 percent
increase projected by USDA for all of this year.
(The numbers do not add completely due
to rounding.)
The Food Institute calculated the figures
using USDA’s latest food price projections for
2013, which indicate that prices for food-athome will increase as much as 4 percent next
year, with food away-from-home prices
projected to rise as much as 3.5 percent.
A breakdown by department shows that
most of the increase will be experienced at
meat counters, where annual costs are seen
rising about $44 next year for a family of four,
and about $30 for a two-person household,
according to The Food Institute’s estimates.
Beef costs would account for nearly one-third
of that increase.
Fresh produce prices will add another
$23.44 to a family’s grocery bill next year, but
processed fruit and vegetable expenditures
should go up only about $11, The Food Institute
projects. Canners and freezers may take note
of this opportunity to promote their products.
For those families eating away-from-home,
two-person households will be spending an
average $86.73 more next year, with a family
of four spending an additional $125.
In its release, the Food Institute notes that
“these spending projections could vary as
substitutions are made in one category or
another. Consumers could opt to spend more
on canned and frozen products to offset higher
prices for fresh; or buy poultry instead of
higher-priced beef. Other discounts offered by
manufacturers and retailers, including coupons,
could impact expenditures as well.”
Caribou Coffee,
Jewel-Osco partner
for Chicago area
Premium coffeehouse retailer Caribou Coffee
will be expanding its retail and commercial
footprint in the Chicago area with retail
locations in Jewel-Osco stores, with three instore coffeehouses planned within 2012 and
another five within 2013.
Aside from the in-store coffeehouses,
Caribou’s premium packaged coffee will be on
shelves throughout the grocery chain. With a
broad spectrum of roasts and blends that will
provide shoppers with more quality options.
The Jewel-Osco partnership is a key
milestone in Caribou’s plans for multi-channel
growth. As part of its expansion strategy,
Caribou plans to further expand among grocery
and mass merchandise retailers nationwide.
The company is already the second largest
company-operated premium coffeehouse
operator in the U.S., with 585 coffeehouses in
21 states, the District of Columbia and nine
international markets as of April 2012.
4
GENERAL NEWS
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
N. Ireland guanciale tops UK food awards
Northern Ireland has produced its second Supreme Champion in as many
years, after an Italian-style dry-cured
pigs’ cheek took top slot in the Great
Taste 2012 awards, in which more than
300 independent judges rate and rank
Britain’s best specialty food. The awards
are announced during the Speciality &
Fine Food Fair every September.
This year’s champion, Moyallon Guanciale, is made by Hannan Meats, a near
neighbor of last year’s top winner, McCartney’s of Moira. Hannan developed its baconstyle guanciale, a spicier but softer-textured
alternative to pancetta, after requests from
Italian restaurant clients. The delicacy is
becoming rare even in Italy, and Hannan is
believed to be the only UK producer.
“This is simply an exquisite example of
a product that has its roots in Italy but has
been made brilliantly in Great Britain,” said
Bob Farrand, chairman of the awards organizer the Guild of Fine Food.
It was a meat-centered year for the top
awards, as six of the nine regional
awards went to meat or fish products,
Jamon Iberico de Bellota was named Imported Speciality of the Year, and Paul
Kelly of Kelly Turkeys received a Great
Taste VIP Award. Simple Simon Perfect
Pies was named Speciality Producer of
the Year, while The Guild’s Lifetime
Achievement Award went to Nigel Cope
of specialty food producer Cottage Delight. Delilah Fine Foods of Nottingham
was named 2012 Deli of the Year.
Out of 8,807 products entered, only 31
percent received star ratings: 123 products received the three-star gold, and another 2,670 received one- and two-star
golds. Judging was conducted over 45
days, by chefs, restaurateurs, food writers and buyers from retailers such as
Harrods, Selfridges and Fortnum &
Mason, as well as delicatessens and farm
shops across the country.
After the awards, distinctive Great
Taste labels identify the winners in
stores throughout the UK, as an extensive press campaign raises consumer
awareness. The winners are also promoted for use in the media and at the
Guild’s more than 80 food festivals.
Two U.S. producers received one-star
golds: Fischer & Wieser, for its Original
Roasted Raspberry Chipotle Sauce, and
AHAE Press, with one-stars for three
items in its Teas of Teas line (Organic
Black Tea and Organic Green Tea—
Spring and Winter). GN
Prop 37
initely had support on the supplier end,”
Welch says, “but also a lot of outcry from
folks who wanted to see it passed. But we
have to protect the ability of our suppliers
to produce, and our retailers to retail.”
Nonetheless, should Prop. 37 pass California voters in November, the NPA is prepared to work with enforcement agencies
prior to the law’s effectivity in July 2014.
The “Yes to 37” campaign, meanwhile,
has responded with an expert legal analysis
concluding that Prop. 37 is significantly
narrower, with much less leeway for punitive litigation than Prop. 65. (This is available on www.carighttoknow.org.)
The New York Times reports that
campaigns to defeat Prop. 37 have drawn
$23.5 million in donations from many
top food and chemical companies, including many whose high-profile natural
brands will be damaged by having to
disclose their GMO content.
At press time, Whole Foods had endorsed Prop. 37 (with reservations), but
has not disclosed cash donations to fight
the measure. UNFI CEO Michael Funk
has made a major donation to “Yes to 37”;
Trader Joes, Sprouts and Hain Celestial
have stayed quiet, while Stonyfield, a
vocal supporter of the “Just Label It”
coalition, has expressed reservations on
the California-only scope. GN
tisan Resource, a new show this year that’s
focused on internationally-sourced artisanal products, will also run concurrently
with NYIGF and will be housed at the
Piers. “We will be using every square
foot,” McCurdy said.
“We will continue to deliver a good volume and depth of buyers here in New York
and keep our exhibitors happy.”
McCurdy became the Chairman
and CEO of GLM, and thus the overseer of NYIGF’s evolution, last year
after GLM was acquired by Providence Equity Partners in September.
He acquired the company out of a
conviction that the trade show business is a great business to be in—as
long as the show is well-run—and he
relies on GLM’s many years of experience in delivering a great experience
for buyers, he says.
GLM came to him with a great core
team that, at that time, included Alan
Steel, who is now President of Jacob K.
Javits Convention Center of New York.
One result of that transition is that Javits
now has customer-focused leadership
that will help NYIGF provide the kind of
marketplace in which buyers and vendors can interact for the benefit of both,
and that will give retailers the ability to
see things and acquire the merchandise
that will keep their customers excited
about shopping in their stores, according
to McCurdy.
Along with development of the physical trade show, GLM is developing
NYIGF’s Internet-based tools that will
give buyers better ways to identify new
suppliers and a convenient way to get a
sense of the full range of products offered
by a particular vendor. McCurdy is passionate about using technology to support the impact of the live vendor-retailer
experience of the exhibit hall and to
bring greater efficiency into the marketplace, although he doesn’t think that the
Internet will ever replace the trade show
as a place to see new products or to meet
buyers’ needs to feel the merchandise.
“It’s different from buying a 99-cent book
for your Kindle,” McCurdy said.
NYIGF also provides a valuable opportunity for buyers to get close to the sources
of their inventory and learn the stories behind them, which is becoming more and
more important to buyers and sellers.
The dates for the 2013 NYIGF shows
have been announced. The winter 2013
New York International Gift Fair, including Accent on Design, At Home, Baby &
Child, EX-TRACTS, General Gift, Handmade Designer Maker, Handmade Global
Design, New York’s Newest and Personal
Accessories collections, will be held from
Saturday, Jan. 26, 2013 through Wednesday, Jan. 30 in the Jacob K. Javits Convention Center and Passenger Ship
Terminal Piers. Artisan Resource again
will run concurrently with NYIGF. The
summer 2013 New York International
Gift Fair will include NYIGF Home,
NYIGF Lifestyle, NYIGF Handmade and
NYIGF New! and will be held Saturday,
Aug. 17, 2013 through Wednesday, Aug.
21. Artisan Resource, and the third annual Gourmet Housewares Show at
NYIGF, also will run concurrently. GN
Continued from PAGE 1
frivolous litigation. We are concerned the
restrictions on natural foods in the proposition language could create a difficult
business environment in California and
further hinder the ability of our members
to sell natural products.”
“We struggle with opposing this, because consumers have the right to know.
But it’s just so poorly written that we can’t
support it,” said NPA spokesperson and
VP Dr. Cara Welch.
Industry reaction was mixed. “We’ve def-
Design
Continued from PAGE 1
in one of several vertical product categories,” McCurdy said. “Or they can explore a broad range of categories to expand
their merchandise mix.”
New York City’s position
as a trend-setting worldwide arbiter of design is indisputable, and NYIGF has
made it a goal to become a
place where buyers can see
the newest ideas in advance
of the trends in home decor
as well as in product categories that traditionally
comprise giftware. It is this
emphasis on design-driven
products that makes the NYIGF show
floor a place where retailers can find products that will differentiate their shops in a
highly competitive marketplace, according
to McCurdy.
By next summer, with the completion of
renovations in the Jacob Javits Convention
Center and the addition of 50,000 square
feet of exhibit space that goes along with
that, NYIGF will be reorganized into four
comprehensive market collections: NYIGF
Home, NYIGF Lifestyle, NYIGF Handmade and NYIGF New!. NYIGF Home at
Javits will include a full range of tabletop
and housewares, as well as a wide variety
of home décor products currently found
at the Piers. The annual Gourmet Housewares Show will run concurrently with
NYIGF Home each summer at Javits. Ar-
GENERAL NEWS
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
Accents
Continued from PAGE 1
locals,” Helms says. “The visitors coming
to our town are also a big part of our customer base. We have returning tourists
every year, and it’s always great to see
them again. People buying homes for either vacations or permanent residences
are also a big part of our business, as they
usually need kitchen items.”
The community also holds events to
draw the tourists, and successfully attracts crowds to those events, which
helps the central business community as
well. “People will mosey through the
store,” she says.
The moseying pace is encouraged because most cellular phone services simply
don’t reach Gualala. “People panic when
their cell phones don’t work,” Helms says.
“I tell them that, ‘When you come here,
you’re supposed to turn off your cell
phone, put it in your purse, and relax.’”
She started the shop in 2001 as a gift
shop, then gradually added kitchenware to
her stock simply because her passion is
cooking. The shop’s merchandise is now
about 85 percent kitchenware with some
gourmet food items. Each year at the end
of June, she sets up some Christmas merchandise for an off-season holiday promotion, but generally speaking, she makes her
living selling kitchenware to a community
that doesn’t have a lot of restaurant options
available. “They entertain a lot. They have
a lot of parties around here, neighborhoodtype parties,” Helms says.
She and right-hand woman Margaret
Stover, who’s been employed at the store
for the past six years, share the local
kitchenware trade only with a hardware
store and a few grocery stores that sell
everyday items. But Accents by the Sea is
the only place in town where people can
buy quality cookware and small appliances. “I have more gourmet,” Helms
says. “One thing we feel strongly about is
customer service. We know our products,
and we spend the time required with people to help them and make sure they purchase the right pan or appliance to suit
their needs. That is definitely an advantage over shopping online. I even have
customers call me at home occasionally
for help with a recipe or just to answer a
question – and I think that’s great!”
Her stock includes All-Clad Metalcrafters, Swiss Diamond, Emile Henry,
Revol and Kuhn Rikon cookware as well as
small electrics by Breville, Jura Capresso,
and Cuisinart. Helms says, “Swiss Diamond
just flies out the door, and we sell quite a
bit of All-Clad.”
She also sells sea salts collected and
processed locally, O Olive Oil, seasonings
from The French Farm, and local mustards as well as the North African condiments for her lamb stew and
Neilsen-Massey vanillas.
She and Margaret are already planning
for Accents by the Sea’s most important
annual event – a December open house
that Helms throws to thank all of her customers for their business. “Margaret and
I prepare 95 percent of the food, and we
just welcome everybody,” Helms says.
“It’s usually a big success. Without them,
we wouldn’t be here.” GN
5
Specialty, natural food companies
among America’s fastest-growing
Inc. Magazine ranks 5000 fastestgrowing private companies
Specialty and natural food related companies were among the fastest growing private
companies in America in 2012, according
to a ranking released by small-business title
Inc. magazine.
The list ranks percentage revenue growth
between 2008 and 2011. Companies must
have been generating revenue by March
2008, and have remained private companies as of end-2011. (Companies that were
acquired or went public in 2012, such as
Annie’s, are thus still qualified.)
Companies on the list are therefore not
the biggest, but ones that have grown
fastest in either revenue or in capital.
The list is useful as a trend indicator, and
to see which industries are drawing investment. Members on earlier Inc. 5000
lists include Microsoft, Zappos, Intuit,
Jamba Juice, Zipcar, Clif Bar, Vizio,
and Oracle.
“Now, more than ever, we depend
on Inc. 500/5000 companies to spur innovation, provide jobs, and drive the
economy forward. Growth companies,
not large corporations, are where the
action is,” says Inc. Magazine Editor
Eric Schurenberg.
Better for you food dominates the list
For the food and beverage category, the
fastest-growing company was Vital Farms
(#51), which supplies chicken and eggs for
Whole Foods. It was joined in the top five
by two organic baby food companies, Plum
Organics (#63) and Happy Baby (#206),
both of whom were on last year’s list as well.
Also leading the growth are Greek yogurt
game-changer Chobani (number three, at
#117) and restaurateurs Four Foods Group
Holdings (number five at #143).
In terms of food categories, the growth
leader is healthy snacks: Popchips (#357),
Peeled Snacks (#836), Snikiddy (#871),
Popcorn, Indiana (#2211), and Late July
Organic Snacks (#3073).
Also riding the better-for-you wave are
Justin’s Nut Butter (#394), natural frozen
burrito and flatbread maker EVOL Foods
(#692), natural foods company Nutiva
(#2377), Tofurkey (#3000), and natural
grocery staple Annie’s (#3762). Two allergen-free food makers were on the list:
gluten-free bread and pizza maker Against
the Grain Gourmet (#1007) and Enjoy Life
Foods (#3244), whose products are free of
all eight common allergens. Both are likely
to be benefiting from the growth in gluten
free foodservice.
In terms of traditional specialty, industry
watchers will recognize Steven Roberts
Original Desserts (#1256), which supplies
custom desserts for restaurants; seafood
and chowder label Bar Harbor (#2208);
specialty distributor Chex Finer Foods
(#2811), which also has a successful private label business in healthy snacks;
Shmaltz Brewing Co. (#3020); online specialty salt maker Saltworks (#3069); and
Vosges Haut-Chocolat (#3086).
The fastest-growing food-related retailer
on the Inc. 5000 list was MyNaturalMarket
(#481), an Internet seller of natural and organic items including vitamins and snacks.
Shoffee.com (#651) is an e-commerce site
specializing in coffee and beverage products including Keurig and SodaStream. Savannah Bee Co. (#2201) was listed in the
retail category (rather than food), which
may reflect growth in its honey- and
beeswax-based personal care business. Two
other Inc. 5000 companies are natural food
co-ops: the Seward Co-Op Grocery (#2379)
in Minneapolis, and the Natl. Cooperative
Grocers Assn. (#3830), which manages a
national network of food and grocery coops comprised of privately-owned stores.
At #4778, employee-owned Southeastern
grocery chain Publix remains one of the
few nationally known retailers not yet on
the stock market. GN
6
GENERAL NEWS
GOURMET NEWS OCTOBER 2012
Trade Show Buzz
A MONTHLY UPDATE ON THE GOINGS-ON AT INDUSTRY-RELATED SHOWS
NYIGF as a creative experience
BY LORRIE BAUMANN
I write this column on the flight home from
the New York International Gift Fair, where
the folks at GLM have worked hard to
make a show that’s a creative experience as
much as an efficiently useful marketplace
for the buyers who attend. As the show has
evolved over the past few years with its
“Focus Forward” strategic reorganization, that’s becoming more the case.
I don’t usually think of shopping
as a creative experience, and although I don’t shop for gift shop inventory myself, I don’t imagine that
the buyers who do always think of it
as an exercise in creativity either.
That makes it all the more surprising
to me to find myself describing
NYIGF that way. The show has been
designed as a collection, if you will,
of products driven by design, as
fashion designers bring together clothing
collections for the runway in much the
same neighborhood of New York City. Attending the show is the kind of creative
experience that I imagine that attending a
runway fashion show can be (but probably isn’t necessarily): the exposure to
great new ideas all bouncing off each
other in a particular place and time is inspirational, and the need to turn all those
ideas into a practical enterprise calls forth
creativity. That’s part of the fun.
It isn’t just the trip to the City That Never
Sleeps that makes the New York International Gift Fair so much fun to attend, although certainly the midtown Manhattan
location of the Jacob Javits Convention
Center and its proximity to the Theater
District and Restaurant Row as well as the
Housewares
Continued from PAGE 1
order through a catalog,” said Damon
Wilmott, Senior Vice President of Sales
for Joseph Joseph. Wilmott was also
pleased with the placement of their booth,
at the very front of an aisle. “Because of
our position, we managed to get a lot of
visitors throughout the show,” said
Wilmott. He also added that introducing
products was one of main reasons Joseph
Joseph attended the show. “We release
new products in January and August, so
the Gift Fair provides the perfect oppor-
Garment District lends an exciting fillip to
the experience. There’s so much to see on
the show floor, no matter what your particular interests within the giftware universe,
so many great ideas to admire, so many
ways to exercise the imagination with ideas
about how particular items might fit
specific needs.
The best shops create a similar experience for their customers—a plethora of
great ideas, offered in a fashion that inspires and delights. As many others do, I
often go into gift shops without a clear idea
of what I want to buy; I just look for a fit
between the person I’m buying for and
something on the shop’s shelves, and I
hope that inspiration will strike before I
run out of shopping time. The best gifts are
the ones that make the recipient say something like, “This is perfect. I would never
have thought of buying it for myself, but I
just love it. How did you know?” That’s the
experience that makes me feel like a creative giver as well as a caring individual,
and the retailer who sells that to me is the
kind of retailer who’d find NYIGF as much
a creative experience as I did. GN
tunity to showcase them,” said Wilmott.
Joseph Joseph received the Gourmet
Housewares Best In Show award for their
Tri-Scale.
To Ken Zorovich, President of Zoku,
one of the best things about the show is
the networking opportunity. “For a
younger company like us, networking
with retailers—big and small—and other
vendors is great. For us to be able to go to
a show and learn from other vendors who
are more established than us is a really
great opportunity,” said Zorovich. Zoku
also saw a lot of new business from independent stores in the area.
The Gourmet Housewares Show’s expanded floor space welcomed many first
time vendors, many of whom thought the
show exceeded their expectations. Sellers
were able to gain many new connections
with large and independent retailers. The
exposure offered by the show allowed them
to reach out to retailers outside of the
housewares category.
Next year, the third annual Gourmet
Housewares Show will again be running
concurrently with the NYIGF Home show
from Sunday August 18 through Wednesday August 21, 2013 at the Jacob K. Javits
Convention Center. GN
GIFTWARE
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
7
Giftware
Summer NYIGF exceeded
most expectations
BY ANA VENNE
The 2012 Summer New York International
Gift Fair, which ran August 18-22, was
home to over 2,500 exhibitors and 35,000
visitors. With ten divisions, the NYIGF was
located at Jacob K. Javits Convention Center
and Passenger Ship Terminal’s Piers 92 and
94. The show was the largest since 2009,
which resulted in major booth traffic and
sales opportunities. The show drew retailers
from all 50 states, as well as representatives
from 85 countries, with a majority of overseas visitors being from Canada, Japan, Mexico, Brazil, Columbia, Australia and the
United Kingdom. Sales at the show exceeded many people’s expectations.
In the Tabletop division, Rosanna, Inc.,
a maker of beautiful tableware and serveware, debuted its new Holiday 2012 line
and was happy with the turnout at the
show and the business it brought to the
booth. “We have been coming to this show
for 13 years,” said Caitlin Ratzloff of
Rosanna, “We had a wonderful time and
met a lot of great people.”
Accent on Design exhibitor Artel Glass
was also pleased with the show. “We were
very pleased with the outcome of the show
as well as the orders that are continuing to
come in,” said Karen Feldman, founder of
Artel Glass. “We received both returning
clients as well as several new clients, which
is ideal.” Artel Glass debuted two new motifs and two new shapes in existing motifs.
In the New York’s Newest division, exhibitor Slate & Coral, makers of home textiles, felt that retailers were cautious. “We
weren’t getting very many serious buyers,”
said Devjani Dev, Owner of Slate & Coral.
Anne Johnson of Sea Stones, an exhibitor in the Handmade division, also
noticed a bit of caution among retailers.
“They were ordering, but in smaller
quantities,” she said, adding that they received many reorders and new customers.
Sea Stones introduced a few new products, namely their Man Coasters, Drink
Chillers and Cool Cordials, which are
made from reclaimed granite.
Among the highlights of this summer’s
market was the second annual return of the
Gourmet Housewares Show® at NYIGF.
The sold out division featured 175 companies presenting a refined concentration of
both housewares and tabletop suppliers
seeking access to the thousands of gift,
home and lifestyle buyers attending NYIGF.
Another NYIGF highlight was the launch
of the new Emerging Designer Maker Platform in NYIGF’s Handmade® Designer
Maker division. This “incubator” showcase
introduced four new American artisans,
presenting a range of multimedia products,
including home décor accessories, kitchen
tools, and personal accessories, to the New
York market. GLM also launched its new
Artisan Resource™, a tradeshow for connecting U.S.-based volume importers with
overseas artisanal producers and production resources. The event, which was held
concurrently with NYIGF at Passenger Ship
Terminal’s Pier 92, featured some 40 exhibitors and attracted more than 4,300 attendees during its three-day run.
The winter 2013 edition of the NYIGF
will take place Saturday, January 26, through
Wednesday, January 30, at New York City’s
Jacob K. Javits Convention Center and Passenger Ship Terminal Piers 92 and 94. Some
35,000 attendees from all 50 states and more
than 80 countries worldwide are expected.
Information and registration is available online at www.nyigf.com. GN
8
EDITORIAL
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
GOURMET NEWS
®
FROM THE EDITOR
WWW.GOURMETNEWS.COM
PUBLISHER
This is an unusual issue.
We go to press just before
the Natural Products
Expo, where all the business of the show will unfold against the backdrop
of the intense emotions
and debate and financial
implications of Proposition 37.
But we prepared the issue fresh from
my colleagues’ trip the New York International Gift Fair (NYIGF)—a dreamworld of beautiful, design-driven objects.
Our cover features a chat with Charles
McCurdy, who as head of show organizer
GLM has plenty to say on the future of
gift and home shows.
But I can hear our food-oriented
readers asking, why so much attention to
gift shows? For one, we are starting to
see many new specialty food exhibitors
testing the waters at gift shows before
taking the plunge at the Fancy Food
Show. Gift and home stores represent a
growth sector outside the maxed-out
channels for grocery and food. When
purchased as part of a gift, all the effort
and care that specialty food producers
pour into their product becomes a reflection of the giver as well as a delight to
the recipient. Consumers will buy great
gifts whenever and wherever they find
today’s cautious economy. We wish them
the best, and will
bring you a report in
succeeding issues.
this
Elsewhere
month, check out our
Oil & Vinegar update
(interesting to see that
such ancient foods can
still can make up one
of the most dynamic,
controversial sectors of
the industry). We have
also complemented our
Snacks Buyers Guide
(page 23) with an extra
report on trends (page
26) that should go
perfectly with a comfy
couch
and a bag of
Oils & Vinegars, center supplement
crunchy things.
them, and the smart retailer and speSo enjoy this October issue. I hope
cialty food producer will take advantage
your Halloween candy orders are on
of that.
their way and your plan is set, and that
Giftware is also an important part
some of the items in this issue spark
of the chocolate market, which we hear
more ideas for the holiday retail season
a bit about from the organizers of the
to come. GN
National Chocolate Show (page 2). With
an eye to the holidays (for consumers)
– Rocelle Aragon, Editor
and spring orders (for the trade), the
520.721.1300
show hopes to find its own niche even in
[email protected]
Lee M. Oser
SENIOR ASSOCIATE PUBLISHER
Kate Seymour
520.721.1300
[email protected]
EDITORIAL DIRECTOR
Lorrie Baumann
520.721.1300
[email protected]
EDITOR
Rocelle Aragon
520.721.1300
[email protected]
ASSOCIATE EDITOR
Ana Venne
[email protected]
GRAPHIC DESIGNER
Yasmine Brown
[email protected]
CIRCULATION DIRECTOR
Product Wrap-up & Classified Sales
Tara Neal
520.721.1300
[email protected]
TRAFFIC MANAGERS
Selene Pinuelas
520.721.1300
PUBLISHING OFFICE
1877 N. Kolb Road
P.O. Box 1056
Tucson, AZ 85715
520.721.1300
Fax 520.721.6300
SUBSCRIBER SERVICES
Gourmet News
P.O. Box 30520
Tucson, AZ 85751
520.721.1300
MEMBER OF:
PRESIDENT
Lee M. Oser
Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN
1052-4630) 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.
©2012 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. 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.
SPECIALTY RETAILERS
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
9
Specialty Retailers
BRIEFS
Cookbook author Dorie
Greenspan enters retail
Beurre & Sel, a new cookie company offering
both sweet and savory cookies by multiple
award winning cookbook author Dorie
Greenspan, has opened its first two locations
in New York City, one in the Essex Street Market,
where a relative had an appetizing shop more
than 50 years ago.
Created by Greenspan, her son Josh and their
business partner Daniel Seehoff, Beurre & Sel
has grown from periodic pop-up shops into
brick-and-mortar. The opening of the two
locations marks the first time that the cookies
will be available on an ongoing basis.
“For years, I’ve loved creating cookie recipes
in my home kitchen, collaborating with some
of the world’s greatest chefs (including Julia
Child and Daniel Boulud), and baking cookies
virtually with home cooks through my blog,”
said Dorie. “So I’m really excited that, thanks
to Josh and our great partner Dan, we’ll have
a real roof over our heads―actually two roofs.”
The company’s name derives from two of
Greenspan’s favorite ingredients. All cookies
are baked with local butter and hand-harvested
French sea salt. The opening menu includes
two collections, priced from $2.00-4.00 for
individual 3-inch cookies, and $10.00-14.00
for stacks of cookies.
Washington D.C.’s historic Union
Market reopens as food hall
The national capital’s newest food destination is an old one. Union Market, a
much-anticipated redevelopment of a historic market in Northeast Washington
D.C., opened in September as an indoor
market and artisanal food hall with more
than 40 vendors.
The food hall is open weekends only
until November, when hours expand to six
days a week. By then, developer EDENS expects to be closer to the 75-vendor capacity.
The 47,000 square foot warehouse is the
rebirth of D.C.’s Central Market, which
opened in 1871 and was an anchor for the
city until it was torn down in 1931. Many
of the businesses then relocated to create
the Union Terminal Market, a new venue
which ultimately housed 700 vendors and
a farmer’s market. In 1967 a new indoor
market was built, and by the late 1980s the
site transitioned into wholesale operations.
Today, the wholesale end of the site hosts
more than 100 businesses employing 1,500
people in food production and distribution.
Among the core tenants is A. Litteri’s, a locally beloved Italian grocer that opened in
the original Central Market in 1926.
According to plan, the market will be the
core of an area mixing retail, restaurants,
and incubator space for new food concepts
as well as wholesale space. The vision for
the market is exemplified by a benefit event
held in June, a Sunday Supper featuring a
host of James Beard-award winning chefs.
The opening was highlighted by
the hosting of the 2012 DC Scoop contest
for artisanal ice cream. Participating vendors included Boss Ice Cream,
Dolcezza Gelato, Sinplicity (the eventual
winner),
Toby’s
Homemade
Ice
Cream, Ice Cream Jubilee, Sweet Willows
Creamery, Dominion Ice Cream, Goodies
Frozen Custard and Taharka Brothers
among others. GN
Williams-Sonoma picks Sydney for first
company-owned store outside North America
Williams-Sonoma, the California-based
specialty retailer, has signed a lease for
approximately 22,000 square feet of retail space in Sydney, Australia to house
four of its iconic brands.
Currently set to open in early fiscal
2013, the stores are the first retail locations outside of North America to be
owned and operated by the retailer as
part of its overall global expansion strategy. Stores in the Middle East are owned
in partnership with a local retail group.
Williams-Sonoma Sydney will feature
a specialty food hall, a cooking school
and professional demo kitchen and a
comprehensive gift registry program.
“I’m thrilled to continue our global expansion by opening our first Australian
locations in Sydney,” said Laura Alber,
President and CEO of Williams-Sonoma,
Inc. “We have spent a great deal of time
looking for the right location and believe
that the Exchange Building possesses the
key elements for success. It offers us a
central shopping location with easy access for pedestrians and commuters, as
well as the perfect amount of space to introduce our brands to Australia.”
The four brands (Williams-Sonoma,
Pottery Barn, Pottery Barn Kids and West
Elm) will be housed in The Exchange
Building in Bondi Junction, four miles east
of Sydney’s central business district. GN
10
GROCERY & DEPARTMENT STORES
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
Grocery & Department Stores
Supervalu to close 60 underperforming stores
SUPERVALU Inc., parent company of supermarkets such as Albertsons, Jewel-Osco
and Save-A-Lot, will close some 60 underperforming or non-strategic stores this fiscal year. The majority are expected to close
before Dec. 1, the end of the company’s fiscal 2013 third quarter.
“These decisions are never easy because
of the impact a store closure has on our
team members, our customers, and our
communities,” said Wayne Sales, SUPERVALU’s President, CEO and Chairman.
“Today’s announcement reflects our com-
mitment to move with a greater sense of urgency to reduce costs and improve shareholder value.”
The closures are expected to generate
some $35 million in cash within 12
months, and $80-$90 million over the next
three years.
The stores to be closed include 38 in the
retail segment and 22 Save-A-Lot locations.
The retail segment stores include 27 Albertsons stores (19 in Southern California, including one previously announced
location, and eight in the Intermountain
West region), four ACME stores and one
previously announced Jewel-Osco location.
Eight additional stores are affected, but due
to ongoing contractual discussions the specific details were not disclosed.
All eight are expected to close by Feb. 23,
2013, the end of Supervalu’s fiscal year.
Separately, the company announced
Kevin Holt as the new president of SUPERVALU Retail, Tim Lowe as Executive VP of
merchandising and Janel Haugarth as Executive VP for business optimization and
process improvement. GN
Kings Food Markets expands into Connecticut
Kings Food Markets expands from its New
Jersey and New York locations into Connecticut, acquiring a Porricelli’s Market location in Old Greenwich.
“We have been proud to serve three generations of shoppers throughout our 63year history in Old Greenwich,” said Jerry
Porricelli, Jr. of Porricelli’s Market. “Our
store is family-run, and we view our customers as an extension of our family. For
this reason it was crucial to choose a com-
pany that will continue the unique legacy
that we’ve established, and we feel that
Kings is the ideal choice to do so for many,
many years to come. I will personally be involved in the transition, and I look forward
to welcoming customers to the store as
Kings becomes an exciting new addition to
Old Greenwich.”
“We know that Porricelli’s Market has
been a pillar of the Old Greenwich community for 60 years, and we are committed to
providing the same level of personal, attentive service that is truly the cornerstone of
[Kings'] brand experience,” said Judy Spires,
President and CEO of Kings Food Markets.
Connecticut is an entirely new market
for the upscale grocery, which operates 24
stores and has reinvented its branding, selected stores and its produce sourcing over
the past year. Kings is owned by investment
firm Angelo, Gordon & Co. The company
also owns the Balducci brand. GN
BRIEFS
Whole Foods to swap
plastic gift cards
for paper, wood
In time for the holiday gift-card buying season,
retailer Whole Foods Market has announced
two new gift cards—one made of paper and
the other of responsibly-harvested wood. These
greener options will replace the grocer’s 100
percent recycled plastic cards, which will still
be accepted but phased out over time.
The new paper cards are 50 percent postconsumer waste. Both the paper and wood
cards are certified by the Forest Stewardship
Council and have a lower carbon footprint, are
reusable, recyclable, compostable and require
less energy to be produced.
The grocer will continue to recycle gift cards
both from Whole Foods Market and other
retailers at its stores. To date, more than
265,000 plastic gift cards have been recycled
and kept out of landfills.
Additional green efforts for gift giving include
reloadable e-gift cards that can be purchased
at the retailer’s site, and accessed through a
smart phone.
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
SPECIALTY DISTRIBUTORS & BROKERS
11
Specialty Distributors & Brokers
BRIEFS
Niche Gourmet rolls out
healthy candy line
Niche Gourmet has been named the exclusive
importer and brand manager for North American
markets of Beauty Sweeties, a line of fruit
flavored jelly hearts from Germany.
The Antioxidant fruit gummies come in three
flavors: mango-peach (beta-carotene),
pomegranate-raspberry (vitamin E) and acai
(antioxidants). Made of 20 percent fruit juice,
6 percent fruit pieces, antioxidants and a soft
yogurt, the candies are 100 percent natural
and gluten free.
The veteran distributor is targeting premium
quality gourmet
stores, natural
food retailers,
quality grocers
and more for the
line, which has
been featured in
consumer food
magazines and
at the Fancy
Food Show. For information, contact Niche
Gourmet at 1.800.875.5557.
UNFI announces strong FY 2012
results, new Denver facility by 2013
United Natural Foods, Inc. (UNFI), a leading
national distributor of natural, organic and
specialty foods, has announced a 15.6 percent
increase in net sales (total $5.24 billion) for
fiscal year 2012, ending July. A similar 16 percent rise (total $1.4 billion) was reported for
Q4. Other key measures, such as operating income, operating margin and earnings per
share were up as well.
The company has also announced that it
will consolidate its four existing Denver-based
distribution facilities into a new 535,000 sq ft
facility in Aurora, Colorado. Situated near I70, the distribution hub will serve retailers in
the Rocky Mountain Region, Kansas, Nebraska, New Mexico, Utah and Wyoming.
Operations are set to begin summer 2013.
“With new and efficient operations, and all
our associates located together, this new facility should enable us to continue to expand
our operations while reducing operating
costs,” said Steve Spinner, UNFI’s President
and CEO. “Denver and Aurora are great communities with a strong and receptive workforce. We are very excited about continuing
our long-standing relationship in the area
with a single, centrally-located facility at Gateway Park.”
No jobs are expected to be affected. The facility is expected to open with 475 associates,
rising to 550 associates within the first three
years based on current plans.
The new hub will feature about 160,000 sq
ft of refrigeration and freezer space, including
an expanded cold dock, and over 42,000 sq ft
for employee workspaces. Environmental design plans will focus on resource and energy
conservation, use of sustainable and recycledcontent building materials and exceptional
indoor air quality. LEED® (Leadership in
Energy and Environmental Design) certification will be pursued once operations begin. GN
Grocers Direct acquired by Versant International
Grocers Direct LLC, a Newport Beachbased food brokerage and distribution firm,
has been acquired by Versant International,
a firm which concentrates on emerging natural and organic foods brands.
Grocers Direct brings with them valuable
partnerships, creative marketing and industry
relationships. These open the door for Versant
International clients like Mamma’s Best Foods
(acquired just this August), whose products
have already been green-lit for 200 new specialty grocery stores in the Pacific West Region, including Clark’s Nutrition and Natural
Foods Markets, Mother’s Market & Kitchen,
Gelson’s Markets, Sprouts Markets and Whole
Foods. Mamma’s Best produces organic bar-
becue sauces, marinades, soups and spreads.
Joining Grocers Direct is a new Director of
Retail Sales, Amy Roczey. Roczey brings an extensive background in advertising and project
management, with experience in the management of large accounts including Albertsons,
as well as maintenance of media schedules for
clients like Trader Joe’s and Jenny Craig. GN
12
SUPPLIER BUSINESS
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
Supplier Business
Pretzel Crisps
maker acquired by
Snyders-Lance
Snack giant Snyder’s-Lance, Inc. will acquire Snack Factory, LLC, makers of popular snack Pretzel Crisps, for about $340
million in cash (including about $60 million of net present value of future tax benefits). The transaction is set to close early
in the fourth quarter, subject to required
regulatory approvals.
The deal adds a fast growing, differentiated and upscale brand to Snyder’s-Lance’s
traditional portfolio, gaining them entry
into the deli-bakery section—an attractive
and growing retail area for snacks. It also
brings an experienced management team
and sales force.
Known as the first pretzel-shaped
cracker, Snack Factory’s market-leading
Pretzel Crisps® are all natural, can be used
as snacks or with dips, and come in a vari-
ety of flavors. The brand has become a success story in premium snacking, developing strong retail relationships, and is sold
nationally across multiple channels.
“We are excited about the opportunity to
add the Snack Factory family of products to
our growing portfolio of outstanding snack
food brands,” said David V. Singer, Snyder’sLance CEO. “The team at Snack Factory has
done an amazing job of developing such a
successful brand with a loyal following. We
look forward to bringing together our collective strengths as Snyder’s-Lance continues to build an even stronger snack foods
company. Snack Factory is truly a welcome
addition, and we are certain that customers
and consumers alike will be excited at the
possibilities for this premium, unique line
of great tasting products.” GN
BRIEFS
Kettle chip maker
Shearer’s Foods
acquired by
Wind Point Partners
Wind Point Partners, a Chicago-based private
equity investment firm, has agreed to acquire
Shearer’s Foods, the largest producer of private
label salty snacks in North America and the
largest producer of kettle cooked potato chips
in the world.
Wind Point is partnering with C.J. Fraleigh,
former CEO of Sarah Lee-North America, who
will join as Chairman and CEO. The company’s
current family leadership will step down.
Based in Brewster, Ohio, Shearer’s
manufactures both branded and private label
snacks for leading blue-chip retailers, and
contract manufactures snacks for the nation’s
largest branded snack food companies.
Wind Point currently holds four additional
food-focused
investments:
Hearthside
Food Solutions, Nonni’s, Rupari Foods and
Ryt-way Industries.
Boyajian
Viola Imports
Sandy Butler Group
Sakamoto Kurozu
SEE PAGE 15
SEE PAGE 21
SEE PAGE 14
SEE PAGE 22
SUPPLEMENT TO
OCTOBER 2012
GOURMET NEWS
®
T H E
B U S I N E S S
N E W S P A P E R
F O R
T H E
G O U R M E T
Oil &
Vinegar
2012 UPDATE
I N D U S T R Y
14
OIL & VINEGAR UPDATE
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
Oils and vinegars:
the perfect, profitable pair
Flavors, formats reach out to the mainstream
BY ROCELLE ARAGON
This year has been a hectic one for oil
and vinegar. International issues on marketing standards and testing have kept
debate lively, while economic stress in
the producing countries has led to more
aggressive exporting and price cutting.
All of that activity has been good for
U.S. retailers. According to NASFT figures, Americans spent $618 million on
oils and vinegars in 2011, excluding
Walmart, Trader Joe’s and Whole Foods.
With their health and culinary benefits,
oils remain a priority spending item; the
U.S. remains the second-largest consumer of olive oil in the world.
As more consumers become familiar
with olive varietals and varieties of
“good fats”, oil is slowly reaching the
prominence it has in other countries. It
has been a slow burn––research by
Rabobank U.S.’s agricultural finance
unit estimates that U.S. olive oil consumption has grown at an annual rate of
nearly 6 percent over the
last two decades––but wide
coverage of Consumer Reports magazine’s recent
olive oil ranking suggests
its emergence as a mass
market product.
This coincides with the
continuing growth of the
domestic olive oil industry,
mainly in California but
also in Texas, Arizona, Oregon, Florida––and Georgia,
which this year produced
some 500 bottles for the
first time since the early
1800s. While the industry is
still small, it is benefiting from the current interest in local, “Made in the USA”
foods. Rabobank, which provides financing to California agriculture, predicts that domestic olive oil could gain
a 5 percent share of the U.S. market in
the next five years, pending stricter labeling standards and increased consumer education on quality.
“U.S. olive oil producers are providing
a far superior product,” says Karen Halliburton Barber, assistant vice president
and senior agricultural analyst with
Rabobank’s Food and Agricultural Research unit. “As consumers become educated and begin to appreciate this
distinction in quality, demand for U.S.
brands will grow.”
All this said, there is still a place for the
knockout excellence of an old-school
Mediterranean olive oil. This year’s sofi™
Gold went to Fernando Pensato’s Black
Truffle Oil, a single-estate, single-varietal
oil that combines naturally-extracted
essence from Perigord truffles with handpicked Peranzana olives, a rare variety
originally from France but now only grown
in Apulia, southern Italy.
Different stores for different needs
All of this makes for a varied retail scene.
Oil & Vinegar, for example, is a growing
8-store network headed by CEO Matt
Stermer. While they do incorporate an
“amphora wall” of clear containers for
tasting, the stores emphasize gourmet
gifting, which makes up some 40 percent
of their purchases. Franchisees are trained
for a full day in wrapping and presentation,
and stock includes sauces, dressings, appetizers such as olives and artichoke
hearts, proprietary herb blends, salts and
ceramic ware.
Oil & Vinegar is one version of the expanding world of olive oil-based retail.
Another is the independent tasting bar,
characterized by steel fusti. Opening
around the country at what seems like a
dizzying rate, these stores have
become the first place for many
Americans outside big “food
cities” to experience quality olive
oil and help spread awareness of
flavored oils and vinegars.
The fad is on its second or third
year. There are concerns about
too many stores too fast.
“I don’t think their oils and vinegars will appeal to everyone...People are always in a hurry these days,
I can’t see them shopping in a gourmet store with several high end oils
and saying, ‘We have to stop at the
olive oil bar, which is only eight miles
from here.’ I think that novelty will
Extra Virgin: An Olive Ovation
wear off,” said one importer.
But importers and retailers alike agree
that the stores can only expand the market, creating a culture of tasting before
buying (rather than buying blind or because of a fancy bottle) and acting as an
entry point for new oil and vinegar buyers.
“We try to educate consumers when
we do tastings and demos,” says a
representative of the Sandy Butler
Group, which imports the ultra-high-end
Fernando Pensato olive oils. “When
people try the products, they see a huge
difference in quality. I find that people
love to learn the differences in olive oils.
You’d be surprised at how many people
say ‘I thought olive oil was all the same’.
It blows me away. So educating consumers is gratifying to us.”
“The competition has made it harder,
especially to find exclusivity,” says retailer Mary Anne Pray, “but it has definitely helped me with people coming
into my store.”
Continued on PAGE 21
OIL & VINEGAR UPDATE
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
15
Granna’s Gourmet: All-Natural
Southern Style Pepper Vinegars
Granna’s Gourmet is a specialty food company in
Charleston, S.C. We began
in May 2010 with a secret
family recipe for Bread and
Butter Pickles, and now
make 11 all-natural, gluten
free products.
These include pepper
vinegars: Chili, Habanero,
Jalapeno, and Serrano, an
all-natural update of the
spicy condiment found on
every barbecue and soul
food table. No preservatives, only the full
pepper kick. More flavors are in the works.
Big Paw
First in flavor and food’s best
friend, Big Paw’s classic and infused oils, balsamic and wine
vinegars are made entirely from
California-grown olives and carried in specialty olive oil shops
and Whole Foods.
The 2012 Early Harvest Tuscan
has just won a Bronze (Medium
Oils category) in this year’s Paso
Robles Olive Festival.
Big Paw stands for fun, good
health, excitement, and family
engagement. We’re smart with a
sense of humor, a sense of
honor, and an obvious appreci-
We also produce Bread and Butter
Pickles, Sweet Onion Petals, Bread and
Butter Pickle Relish, Sweet Onion Relish,
Pickled Okra, Spicy Pickled Okra, and
Sea Island Seasoning.
Our name comes from our daughter,
who began calling my mother “Granna” as
a toddler. To maintain the old fashioned,
homemade taste and quality, we hand-cut
and hand pack every jar and do not use
preservatives at any time. Also available in
foodservice sizes.
For information and to order, please visit
www.grannasgourmet.com/wholesale,
email [email protected] or
call 843.817.2652.
ation for quality, fun,
and life in general that is
very Californian. We’re
honest and approachable—hiding nothing—
and respectful of the
land and its resources.
We’re excited about inspiring you with our
products, recipes, and a
new way of thinking.
We’re proud of this stuff.
And we want you to
have as much fun with it
as we do. Private labelling available. Call
408.464.9048 or visit
www.bigpawsales.com.
GourmetKitchens O&V: Where Oil
and Flavor Do Mix…Beautifully
Autumn Special: Pumpkinseed Oil, 100ml
Stir in creativity and spread the joy of food!
Make life a little more gourmet with
GourmetKitchens O&V flavored oils and
vinegars. The versatility of these infusions
will inspire endless delicious possibilities,
from simple salad vinaigrettes to complex
sweet and savory treats.
We welcome you to taste the difference,
and share our passion. Contact Arnabal to
find out more about stocking your store
shelves with these award-winning “liquid
spices” that customers love. Bestsellers
include Meyer Lemon, Blood Orange,
Lemongrass, and Sweet Smoked Chili Oil,
as well as classics like Basil, Rosemary
and Roasted Garlic.
Don’t miss GourmetKitchens O&V Autumn Special: Pumpkinseed Oil (100ml),
available for a fantastically inviting
price. Give us a call and let’s share the
nutty deal.
Visit www.arnabal.com, call 949.861.8820
or mail us at [email protected].
16
OIL & VINEGAR UPDATE
GOURMET NEWS OCTOBER 2012
Fernando Pensato
Premium Extra Virgin
Cold Pressed Olive Oils
Exclusive to The Sandy Butler Group
In just five short years, this extraordinary
olive oil line has already won two sofi™
awards.
In 2012, the Black Truffle Extra Virgin
Olive Oil won the Gold sofi in Washington
D.C., against 130 oils entered in the category for “best” olive oil.
In 2009, just six months after its introduction in the U.S.A., the Lemon Extra Virgin Olive Oil won a Silver sofi in New York
against 125 entries in that competition.
What makes the oil so special is that
every olive is handpicked and pressed
within hours. This insures the highest
grade olive oil possible, using only 100
percent Rare Peranzana olives. Only real
fruit is used in Fernando Pensato
Lemon, Mandarin and Bergamot Extra
Virgin Olive Oils. The Pensato line also
includes the finest balsamic vinegars
and glazes available.
For new wholesale accounts (markets
and restaurants), visit thesandybutlergroup.com. The oils can also be purchased
online at www.thesandybutler.com. For
information, please call 239.482.6765.
Emperor’s Kitchen®
Organic Toasted
Sesame Oil
High quality Emperor’s Kitchen® Organic
Toasted Sesame Oil is made from whole
organic sesame seeds which are slowly
toasted, then gently pressed to release
a silky, fragrant oil rich in flavor and nutrients. No harsh chemicals or additives
are used during this traditional, laborintensive process.
The uniquely delicious nutty flavor of
toasted sesame oil is one of the distinctive
characteristics of Oriental cooking. It is a
traditional ingredient in many types of
Asian and Indian cooking, where it has
been used for centuries. High levels of
natural antioxidants make it one of the
most stable vegetable oils.
Emperor’s Kitchen Organic Toasted
Sesame Oil adds new dimension to salad
dressings, sauces, marinades, stir-fried
vegetables, and to baked recipes. Adding
about 10 percent to lighter oils will give a
background flavor for sautéing, tempura,
or deep frying.
Umeboshi Vinegar is also available.
For information and wholesale pricing,
call 828.418.0405 or visit www.greateastern-sun.com
Wild Forest White Truffle Olive Oil
& Balsamic Vinegar Condimenti
Wild Forest Products has become
known for its exotic White Truffle Olive
Oil, a blend of imported pure Italian
olive oil infused with white truffle
essence from Piedmont
in Italy. This truffle-infused olive oil continues
to be used by many
chefs in fine restaurants, and is an ingredient that inspires new
fine dining dishes.
Although this oil is delicious on its own, we felt
it needed a companion
to complement your
taste buds and your
imagination. So we’ve
paired it.
Wild Forest is proud
to add to its fine line of
products our naturally
sweet, aged, Balsamic Condimenti,
imported from Modena, Italy. This bal-
samic is aged approximately 12 years,
emphasizing its natural sweetness. It
works well in any dish. It’s perfect for
dipping, to marinate meats and poultry, drizzled over sliced
mozzarella and tomatoes, warm vegetables, strawberries, and
vanilla ice cream. Oh
yes, even on salads.
Speaking of salads,
take these two great
products and blend
them together for a perfect white truffle and
balsamic vinaigrette—
incredibly tasty and an
ideal gift.
We are very proud to
present this combination for your enjoyment.
Please call us at
855-OIL-SPRAY
or
visit
us
at
www.tuffleoilsandmore.com.
GOURMET NEWS OCTOBER 2012
OIL & VINEGAR UPDATE
17
Boyajian offers an
expanded vinegar line
Fall and Winter are the perfect time of year
to get creative with vinegar. Hearty salads
packed with aged cheese and seasonal
fruit beckon the warm, full flavor of Balsamics. Vinegar reductions work wonders
on meat and vegetables, and fresh fruit
served with a vinegar reduction is a delicious way to impress guests.
Boyajian has recently expanded its
vinegar line, and now offers a variety of
naturally infused Balsamic vinegars as
well as a creative line of full flavored
vinegars. The Balsamic line includes Balsamic Vinegar, with Cherry, Fig, Coffee
and Cocoa Balsamic Vinegars.
The full flavored vinegars include two of
Boyajian’s bestsellers––Raspberry Vinegar
and Maple Vinegar––as well as Sweet
Cider Vinegar, Sweet Plum Vinegar, and
Pomegranate Vinegar.
For more than 25 years, Boyajian Inc.
has produced a unique line of all natural
infused oils, vinegars, Asian oils, citrus
oils, natural flavorings and extracts. For
more information, visit www.boyajian
inc.com or call 800.965.0665.
Lorenzo olive oil line celebrates
generations of excellence
The Barbera family has been producing
Sicilian olive in Palermo, Sicily since
1894. Lorenzo is an assortment of three
distinct olive oils. This line was created
to celebrate the three generations of
Lorenzo’s in the Barbera family.
Lorenzo No.1 is dedicated to Lorenzo
Sr. founder of the company in 1894, and
like him it has a strong personality.
Lorenzo 1 is the most fruity of the
three Lorenzo oils produced. It is produced from 100 percent Organic Cerasuola D.O.P. Valli Trapanesi olives in a
new and exclusive bottle, with ergonomic shape, embossed Barbera
eagle logo and special anti-refilling
cap. Lorenzo No.3 is dedicated to Manfredi’s father who was a renaissance
man and poet.
This oil is 100 percent biancolilla and
is also DOP oil from the Val di Mazara
region. This oil has a mild fruity flavor,
well rounded taste with a light peppery
finish. Lorenzo No.5 is dedicated to
Manfredi’s first son and the newest ad-
dition to the Barbera
family. This is
100
percent
Nocellara
di
Belice. This is a
denocciolate,
which means
the oil was
pressed without the pit. This
will make a very
delicate oil with
some spice and
floral
notes.
Lorenzo No.1,
No.3 and No. 5
are limited production items,
produced using
the utmost care
and latest technologies at our new
state-of-the-art mill in Custonaci, Sicily.
Imported by Lettieri & Co., Ltd. For
more
information,
please
call
415.657.3392 or visit www.lettieri.com.
House of Caviar
& Fine Foods
Despite their name, Florida-based House
of Caviar and Fine Foods carries unique
specialty foods across many categories—
including oils and vinegars.
The company’s experts travel the
world seeking the latest and best.
Visit the site to see their range of extra
virgin and infused olive oils, truffle
oils, nut oils and herb oils, as well as
premium balsamics, all very competitively priced.
Among the company’s infused extra
virgin oils is one with merken, an exotic spice from Chile. Truffle oils include white and black truffle extra
virgin olive oils, as well as an unusual
white truffle sunflower oil. Their nut
oils include argan (currently trendy for
health and beauty), almond, hazelnut,
walnut and grapeseed; while Provencal herbed oils come in unique flavors
such as Basil & Green Peppercorn and
Thyme & Rosemary.
Plus of course, only the best, most pre-
mium balsamic from Italy and top-rated
wine vinegar from France. For information,
please visit www.houseofcaviarandfine
foods.com or call 877.462.0533.
18
OIL & VINEGAR UPDATE
Mantova introduces
organic Balsamic
Vinegar of Modena
Mantova has long offered a wide range
of flavored oils and organic flavored oils.
The company’s newest introduction to
the U.S. market is organic: Organic Balsamic Vinegar of Modena, in classic and
four flavors: Fig, Pear, Raspberry and
Pomegranate balsamic.
Made with high quality balsamic vinegar and natural flavors, the organic vinegars are a line extension of Modena’s
commitment to fill the market’s demand
Marchesi BIO and
Sabina D.O.P
Extra Virgin Olive Oil
Accepting special orders for 2012 harvest.
Marchesi BIO organic infused extra virgin
olive oil sprays are produced in Rome from
100 percent Italian extra virgin olive oil.
Marchesi BIO oils are infused with organic spices, fruits and essences for one
month in stainless steel tanks, resulting in
fresh, fragrant oils.
The oils and vinegars are beautifully
New look for Benissimo
Benissimo gourmet flavor infused oils
and balsamic vinegars has developed a
wonderful new look for their top selling
line. Each delightful flavor has been
complemented with a new, color-specific label, to accentuate the great taste
and elegant look of the herbs and spices
clearly visible in the bottle. The new colors bring forth the essence of Benissimo’s herb and spice combinations,
developed decades ago. The deep history of the delicious flavors has been
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
for organic products. Ingredients are organic wine vinegar, organic concentrated and cooked grape must, and
natural flavorings. The balsamics are
fabulous on salad, fresh grilled, broiled
or steamed vegetables, grilled meat,
poultry or fish dishes.
The balsamics join other organic products from Mantova: extra virgin olive oil,
flavored extra virgin olive oil with garlic,
chili, lemon, and basil; and Italian pasta
and whole wheat pasta.
Established more than 100 years ago,
the Mantova family is known for quality of
products and attractive design.
For more information regarding our
new items, the organic range or for our full
line of authentic Italian products, please
contact us at 630.904.0002, visit
www.fineitalian food.com or email us at
[email protected].
packaged in glass pump
spray bottles with kraft
paper covers, and is the
perfect addition to any gourmet pantry or gift basket.
Available
in
beautiful100ml glass pump spray,
SRP $7.95. Traditional
(plain) extra virgin olive oil or
flavored, with natural, chili
pepper, garlic, rosemary, orange, lemon and variations.
EU Certified Organic.
Marchesi’s Sabina D.O.P
is extra virgin olive oil from the region of
Lazio, northeast of Rome and bordering
Umbria. The lush, ancient countryside
(older than Rome itself) is dotted with small medieval villages, castles and olive
groves.
Marchesi’s
cold
pressed Sabina D.O.P is
golden yellow, with a smooth
balanced flavor with scents of
fresh cut grass. Freshly produced oil may have a spicy
aftertaste. Available in 250ml
and 500ml in tin cans or
250ml-750ml bottles, SRP
$14.95-27.95
For more information, call
516.801.4688, email pvf.info@povalley
foods.com, or view their online catalog at
www.povalleyfoods.com
given new life with a look
that consumers will love.
Benissimo offers nine
flavor infused oils, each
with a range of fantastic
uses from marinades to
cooking oils, salad dressings and bread dippers. All
Benissimo flavor infused
oils are all natural, cholesterol free, and are a healthy
way for consumers to
easily add great new flavors to their
everyday meals.
For sales and distribution, please
contact Source Atlantique at 201.947.1000
ext 139, or visit http://sourceatlantique.
com/brand/benissimo.
AprèsVin Varietal Grape Seed Oils:
More Goodness From The Grape Since 2007
AprèsVin’s cold-pressed, varietal grape
seed oils add flair and distinction to any
food preparation. Made from seeds separated from pomace sourced from premium wineries in Washington State’s
renowned Yakima Valley, AprèsVin’s allnatural oils range in character from
grassy and citrus-like (Riesling), to but-
tery and round (Chardonnay), to smooth
and fruit-like (Cabernet Sauvignon), to robust and peppery (Merlot). We also pair
the natural character of our four varietal
grape seed oils with fresh, custom-milled
herbs and spices to offer a full line of infused oils including Lime Riesling,
Roasted Garlic Chardonnay, Cabernet
Vinegars from Aloha Shoyu
Hawaii-based Aloha Shoyu’s vinegar line
is a perfect complement to its classic
soy sauces.
White Distilled Vinegar (5 percent acidity) is perfect for salad dressings and
dishes such as sweet-and-sour pork.
Aloha Apple Cider Vinegar (5 percent acidity) has a sweet fruity flavor. Sushi No
Tomo (milder at 4.5 percent) is a convenient vinegar-style seasoning that is excellent for sushi and namasu (vinegar salads)
with seaweeds. These are available in 24
ounce bottles (case of 12) and one-gallon
bottles (case of four); White and Apple
Cider are available in half-gallon bottles
(case of six).
Aloha Shoyu’s story begins in 1946, with
five Japanese families and a small factory
just outside downtown Honolulu. The
word “Shoyu” originates from Japan, and
is widely accepted in Hawaii as referring
to soy sauce. “Aloha,” while known as a
greeting, also signifies important values in
Hawaiian culture: kindness, unity, humility
and perseverance. With the opening of our
California office, it’s now easier than ever
for retailers to provide these delicious
condiments for their customers. Please
call 808.456.4519 or 808.216.6844 or visit
www.alohashoyu.com.
Poivré, and Chipotle Merlot.
We take extraordinary care to preserve
the natural qualities and nutritious character of our expeller-pressed oils. Use our
oils to make memorable salad dressings,
sauces, and marinades, or for the full
spectrum of cooking applications. For
more information, visit www.apresvin.com.
OIL & VINEGAR UPDATE
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
19
AllGourmet: Artisan Oils, Varietal Vinegars
RITROVO SELECTIONS™ Artisan Vinegars
Part of RITROVO®’s mission is to inspire
chefs or cooks of any ability to do great
things. Accordingly, we believe that vinegars and extra virgin olive oils are indispensable. When used together they
constitute an elegant balance of
flavor. When used separately, one or the
other can enhance, soften, or harmonize
any ensemble of ingredients.
With this in mind it has literally taken us
years—years—of going out to our producers to discover the best quality vinegars and
oils. All to help the customer bring something extra to any recipe—and the retailer
bring something extra to any customer.
RITROVO SELECTIONS™ offers aged
balsamic, and wine, fruit, and truffle vinegars. This year we have also introduced an
entirely new class of product to the U.S.
market: BEVANDA AL BALSAMICO,
Drinking Balsamic.
For more information email ritrovo@aol
.com, call 206.985.1635 (1.866.RITROVO), or
visit www.ritrovo.com.
AllGourmet imports the best gourmet
products from all over the world. We
aim to satisfy both the professional
chef and the home cook, providing
ingredients of the highest quality that
are easy to use.
Our line of grapeseed oils is infused
with natural flavors: roasted garlic and
basil, citrus cilantro, jalapeño, and
truffle. With its high smoke point,
grapeseed oil is ideal not only to marinate and drizzle but also for cooking.
Our varietal wine vinegars—late harvest orange, balsamic nut pecan and
chardonnay pear—combine a wine
base with natural juices to yield innovative and balanced flavors. They
bring sophistication to salad, and are
ideal for poultry and fish. From Italy,
we bring exquisite extra virgin olive oil
that a family has been developing for
the last four centuries.
AllGourmet’s artisan oils and vinegars
invite cooks to have fun in the
kitchen, rewarding them with delicious
results. Explore the options at www.all
gourmet.org, email [email protected],
or call 818.237.3739.
20
OIL & VINEGAR UPDATE
Calivirgin
Calivirgin award-winning olive oils are
grown and produced by Coldani Olive
Ranch in Lodi, California. Calivirgin oils
are estate grown, produced, bottled and
shipped to your door. It is in this way
that we are able to guarantee that every
bottle contains only the highest quality
olive oil. We don’t use pesticides and
our product is organically and sustainably produced. Our flavored oils are produced using the agrumato method,
where fresh produce is crushed with
olives, resulting in a fresh true-tasting
flavor instead of adding flavoring to olive
oil. Our flavored olive oils have hit
Extravagonzo
“The best garlic olive oil product on
the planet, and you’ve done it again
with your new oils...far superior to the
standards in the industry.” —Matt
Caputo, Specialty Buyer, Tony Caputo’s
Market & Deli (NASFT Outstanding
Retailer 2009)
Extravagonzo Culinary Oils are the
perfect synthesis of first cold-pressed
extra virgin olive oil and 20 percent
grape seed oil, combined with fresh ingredients (garlic, red chili, blood oranges, or Meyer lemons) for oils that are
full-flavored, yet not overpowering.
The grape seed oil lends a nutty note,
while brightening the flavors and raising
Oil & Vinegars
Continued from PAGE 14
Pray established her store, Extra Virgin: An Olive Ovation, near St. Louis,
MO, in 2007, before the tasting bar
boom. The stores have brought more
competition, but also more informed
customers, who appreciate Pray’s focus
on classic, imported extra virgin olive
oils and balsamics. (She does carry one
French walnut oil, as requested by a
local chef.) She hosted a very successful book signing for a recent book on
olive oil, and conducts tasting parties
after hours.
Grapeseed and other oils
“The biggest trend we’re seeing is products with different applications for use.
Our fastest growing segment is grapeseed oil, which we get from a Washington
state producer, made from merlot and
riesling grapes. People like the flavors
and consider it healthy, since it is high in
polyunsaturated fats,” says Stermer.
With a higher smoke point than olive
oil, grapeseed is good for cooking and
has been associated with health benefits related to managing cholesterol and
blood pressure. “[The grapeseed content] is a big selling point,” says Tom
Stevens, whose Extravagonzo oils blend
olive and grapeseed. Other makers like
grapeseed’s mild taste, which makes it
ideal for carrying creative flavors.
Other non-olive oils showing up include
avocado oil, pumpkin or squash seed oil,
and rice bran oil. Coconut oil has exploded as a butter substitute for the fastgrowing vegan baking market; singer
Ziggy Marley launched his line of flavored
coconut oils at the last Expo West.
Another growth area is dipping oils.
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
competitions by storm,
resulting in over 25
medals for 2012, including multiple golds, silvers, best of classes and
best of shows.
At Coldani Olive Ranch
we are literally a small
“Family Business”. Our
immediate family, including our spouses and a few
little ones, encompasses our entire company; handling every aspect from tree to
bottle. Growing the olives, processing
them into oil, bottling, packaging design,
marketing, sales and shipping are just a
few of the tasks we split up as a family.
When we say we know each and every
bottle inside and out, we mean it. Our passion to produce a healthy, quality extra virgin olive oil resonates in our finished
product. Call 209.210.3162 for information
or visit www.calivirgin.com.
the smoke point. With antioxidants and Vitamin E, it
is also associated with
managing blood pressure
and cholesterol.
Our oils are the real deal:
the citrus is crushed with
the olive oil, the dried chilis
soaked in olive oil for up to
60 days, and the garlic
roasted in grape seed oil
before being added. You
can taste the difference.
Our Balsamic Vinegars
from Modena—in dark and
top-selling white—combine
just enough cooked and raw grape must
to provide exceptional flavor, depth,
and character.
Call 208.639.2926, email garlic@
extravagonzofoods.com or visit www
.extravagonzo.com.
Pre-prepared with herbs, spices and
other ingredients, these culinary accessories appeal to consumers who
like the simplicity of a ready-made oil.
With an artisan bread revival bubbling
up under the surface, expect dipping
oils to keep up.
Italian and Provencal flavors
dominate, but novel flavors can also
spark sales.
“Herbs de Provence is our biggest
seller, but our Moroccan [dipping oil]
easily catches up whenever we’re
able to sample it,” says John Boyajian
of Massachusetts-based Boyajian,
Inc. With Moroccan cuisine up-andcoming for the mainstream, a prepared dipping oil allows shoppers to
experiment before taking the plunge
with unfamiliar ingredients.
Vinegars
With the American palate opening
toward sour and complex umami
flavors, balsamic vinegar has grown
hugely in popularity, partly thanks to
the Mediterranean diet and partly
because more people get to sample
flavored balsamics in olive oil stores.
They are also a fun, long-lasting way to
vary the salads and light dishes that
more Americans are incorporating into
their diets.
The top sellers are complementary
citrus flavors, such as Meyer Lemon and
blood orange. Fig is also popular with
retailers. But there is still room for new
flavors: Boyajian has had great success
with its raspberry and maple vinegars,
and more recently its coffee and chocolate balsamics. A new company, AllGourmet, makes a varietal wine vinegar
flavored with pecans.
White balsamics are also coming up,
even outselling dark balsamic for some
Oil & Vinegar
producers. Viola Imports is introducing
a new balsamic collection from Acetaia
San Giacomo; its eight varieties including quince, beer and red wine vinegar
aged in juniper barrels.
Other new formulations include balsamic glazes and sprays, which importer Doral pitches as ideal for table
and lighter applications.
But it is not all balsamics: honey, fruit,
herb and pepper vinegars are out there
as well. North Carolina company
Granna’s Gourmet, for example, makes
all natural versions of the pepper vinegars that “are a staple in every Southern
barbecue joint.” With Southern regional
food currently hot, the company’s four
blends (each focused on a different chili)
have crossover potential.
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
OIL & VINEGAR UPDATE
21
Viola Imports Introduces New Vinegar
Collection From Acetaia San Giacomo
Notes from the producer, Andrea Bezzecchi
“Acidity is freshness.” It cleanses and
prepares the palate. True vinegars add
depth and dimension to dishes. This
started in times past, when acidity was a
fundamental flavor in cooking—as is
coming back today.
Always respecting tradition, these vinegars are produced following three basic
rules: 1) Raw materials must be prime
quality. Single grape varietals begin with
excellent wines, some of which have been
awarded top scores and are organically
produced, including Lambrusco Viadanese
DOC and Rossese di Dolceacqua DOC. 2)
Respect for time, allowing each process to
follow tradition and the flow of the
seasons—no mechanical manipulation. 3)
Temperature, which must not be interfered
with, for it allows original aromas and fragrances to fully develop through oxidation.
The result is a collection of fresh aromas: peach, cherry, dried apple, banana,
and grape-fruit peels, along with notes of
chestnut, oak and juniper woods. Simply
splash onto grilled meats, fried fish, salads
of bitter greens or fruit, fresh cheese,
risotto and others, to add excellent flavor
and depth.
Now available are Red, White, Lambrusco, Rossese, Timorasso, Pigato, Beer,
Quince and Red Wine aged in Juniper.
Visit www.violaimports.com, on Facebook
or call 847.690.0790.
Ariston: Greek for “the very best”
Ariston’s flagship and biggest seller is Ariston Select Extra Virgin Olive Oil. Produced
from Koreneiki olives in Kalamata, Greece
by the Doukas family (owners of Ariston),
this oil is exceptionally low in acidity (0.2
to 0.4 percent). This year it has won a Silver at the Los Angeles International Extra
Virgin Olive Oil Competition, and the Attendees’ Choice medal at the 7th Olive
d’Or, SIAL Montreal 2012.
Olive oil infusions include sweet (Blood Orange, Lemon and Lime), excellent for both
baking and cooking; and savory (Garlic,
Basil and Rosemary), delicious as dipping
oil, on pasta and even popcorn. Safflower and grapeseed oils are also available.
The second top seller is Ariston Balsamic Vinegar from
Modena. Super premium,
sweet and syrupy with very
low pungency. Ariston White
Balsamic has a delicate flavor and will not
discolor fish or lighter meats. The Sweet
Balsamic Condiments contain 100 percent
real fruit puree, quality wine vinegar and
fruit musts. In three varieties: tart Raspberry, sweet yet complex Plum and aro-
matic Strawberry, with seeds still visible.
Intense fruit sweetness, no added sugar.
For information on these and their pioneering Refill and Save program, contact Ariston Specialties at 860.224.7184, or visit
www.aristonoliveoil.com.
Triple Crown Winner of Balsamic Vinegars
The passion for food and friends brought
the families of Compagnia Del Montale together. Their legacy of friendship has created many award-winning blasamics
which share the characteristics of a family:
they need love, patience and tradition to
be victorious.
The hard work and love for their art has
been graciously rewarded: with 1st place
in this year’s ‘Spilamberto’ awards (competition between Traditional Balsamic
DOP producers) for their Extra Vecchio,
which also won last year’s British Great
Taste award, along with earning the highest score in competition history for their
PGI (commercial) balsamic ‘Vigna Oro’ in
the 2012 International Taste Awards.
To say the least, Compagnia Del
Montale has had a great year.
To celebrate these, along with the
20-year relationship with their US
importer Italian Products USA,
Compagnia Del Montale released a
Special Edition Balsamic Vinegar in
August—symbolizing the irreplaceable partnership between two
companies working together to
bring you the best the land has to
offer. For information, please contact Italian Products USA, Inc. at
201.770.9130 or visit www.italianproducts.com.
Jean LeBlanc Oils from The French Farm
Giangrandi Gourmet
In the southern corner of Burgundy, there
sits a stone mill that has been used to create gourmet oils since 1878. The Jean
Leblanc family has jealously guarded their
artisanal traditions, resulting in oils that
surpass all in terms of quality and taste.
From the warm, toasty browns of the
hazelnut to the cool green of the olive or
pistachio, Jean Leblanc oils delight all the
senses. Perfect for a gastronomic feast or
simply savored with a crust of warm
bread, these oils are respected in fine
restaurants all over France, and by many
in the U.S. as well. Made with only the
finest ingredients, these oils are the purest
and most flavorful in all of France. The line
includes nut oils (walnut, pecan, pine nut
and almond), truffle and grapeseed oil,
and a variety of vinegars.
For information, please contact The
French Farm via 713.660.0577, or visit
www.thefrenchfarm.com.
From rich Chilean
soil,
Giangrandi
Gourmet debuts exceptional,
organic
and premium extra
virgin olive oils and
rare vinegar. The estate grown collection,
with unrivaled taste,
features award winning olive oils: 100 percent certified organic, delicate, medium
and intense blends.
These are complemented by Crimson
vinegar: natural, unfiltered and made from
Crimson grapes. Its perfection depends,
solely, on three conditions: the choice of
grapes, barrel quality and time.
Handmade in Chile, Giangrandi
Gourmet products are sold individually
and in a gift set. For information, please
call 305.948.5645 or visit www
.giangrandigourmet.com.
22
OIL & VINEGAR UPDATE
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
Drinking vinegars
refresh the category
Ilyse Rathet, of longtime Italian specialty
importer Ritrovo, came to her latest
product out of a desire to dial back wine
drinking––without giving up the acid and
flavor balance that makes wine pair so
well with food.
After much (happy) experimentation,
Rathet found that one of her longtime
suppliers had created a cherry balsamic
concentrate for drinking, “but no one had
seemed interested,” Rathet wrote in a
blog entry.
It was a case of product meeting timing.
With holiday entertaining coming up and
tart cherry a trendy flavor profile, Bevanda drew strong buyer
interest when Ritrovo introduced it at the last Summer
Fancy Food Show. Only three
months since June, it has
gained Ritrovo new customers among bars and
restaurants and an upscale giftware catalog. It is also doing well in cheese shops.
“It’s different, refreshing without being
overly sweet. Everyone I’ve served it to
loves it,” says Mary Anne Pray, who owns
Extra Virgin: An Olive Ovation, an independent olive oil/vinegar specialty
store in Creighton, Missouri. A longtime Ritrovo customer, Pray finds
that Bevanda sells well even in simple sampling, without even needing
to be prepared in cocktails.
“I think it will do well for the holidays, for gift baskets and on its
own,” she says. At a time when
choosing wine for someone can
be challenging, Pray says, the Bevanda is an inspired and affordable alternative.
The balsamic distinguishes Bevanda
from other available drinking vinegars,
which tend to be lighter (both in color and
taste), sweeter and closer to an apple
base. One example is Quebec’s Gingras
XO, a sofi™ finalist this year that is often
used in cocktails.
But the market is growing.
Whole Foods carries a
ready-to-drink bottled vinegar tonic, and the fruity vinegar drinks stocked in Asian
groceries inspired Portland’s
Pok Pok Som line.
Shrubs,
vinegar-based
Simple Vodka & Bevanda, Lime Tea Bevanda, and Honey Vinegar
syrups dating to U.S. colonial
Gin Fizz (left to right). Photo courtesy of Ritrovo.
RITROVO SELECTIONS™
introduces Bevanda al Balsamico
RITROVO ®,
renowned
importer and developer
of top-quality Italian
regional food products,
introduces the U.S. to
an exciting new class
of product.
RITROVO
SELECTIONS Bevanda al Balsamico Drinking Vinegar
is a flavorful new drink
concentrate featuring a
100 percent natural blend
of balsamic vinegar and cherry
juice. Simply splash over ice and
add sparkling water for instant refreshment. Combine with spirits or your
favorite juice or mixer to create
your own, personalized aperitifs, cocktails, and after dinner drinks. An ideal
and unique addition to the spirits and
cocktail aisle.
For
more
information
email
[email protected], call 206.985.1635
(1.866.RITROVO),
or
visit
www.ritrovo.com.
Sakamoto Kurozu Artisan Amber Rice Vinegar
One of the world’s finest vinegars was
birthed in Kagoshima, southern Japan
during the 1800s (the Edo Period). Produced by a sixth generation family company, Sakamoto Kurozu is recognized
throughout Japan as the original “Kurozu”
and the category standard. It is also
the first nationwide brand to be certified
as an Authentic Regional Product (similar
to Europe’s DOP) by the Japan Food
Industry Center.
Created from Kagoshima’s warm sun,
excellent water and premium rice, aged
outdoors for over a year in handcrafted
Satsuma
earthenware,
Sakamoto
Kurozu’s documented health benefits
and mellow flavor have made it popular
throughout Japan for cooking and especially drinking—with honey, water, fruit
juice or milk (similar to kefir). Completely
free of additives and coloring.
Now available in the U.S., in Original
and Ringo Kurozu (with 100 percent apple
juice). For information, please visit the
brand on Facebook (SakamotoKurozuUSA), at www.kurozu.co.jp/eng, contact
365 Marketing at 323.728.4762, or email
[email protected].
times, have also made a comeback recently as a way of preserving summer’s
fruit and herb flavors. Many bars make
their own––part of the culture of craft
cocktails, infusions and seasonal produce––but a few other makers also create
small-batch bottled versions. Bittermen's
shrubs come in habanero and celery, while
Pennsylvania-based Tait's Farm offers
lime and ginger as well as berry flavors.
Bartenders appreciate the way vinegar's
acid brightens other flavors, similar to its
effect on food.
It's not all cocktails though. Health is still
alive in vinegar drinks, which some adults
will remember drinking for weight loss, digestion and lower cholesterol. But new
drinks update the murky-bottomed potions of years past.
Sakamoto Kurozu, for example, is an
aged vinegar produced in southern Japan
using specific artisan methods. New to the
U.S., Sakamoto is the category standard
for premium kurozu (rice vinegar). This is
no small thing in Japan, where vinegar
drinks are an established industry, with
vinegar bars for true fans.
With specialized juice shots fetching
higher and higher prices, and kombucha,
kefir and other fermented drinks doing well
both in natural and mainstream stores,
U.S. importer Paul Oh sees Sakamoto’s
niche as that of a boutique health/lifestyle
drink, rather than as an Asian cooking
vinegar (though it can be used for that as
well, including a delicious vinaigrette).
Though also new to the U.S., the product
is already in select Williams-Sonoma stores.
It is also drawing interest in areas where
customers recognize the product from
Japan, where its mellow flavor lends itself
well to mixing with honey, fruit juice or milk.
BUYERS GUIDE
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
23
BUYERS GUIDE
S A LT Y
SNACKS
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.
Wolfgang’s Bavarian Pretzel
JOE Tea & Chips
The original Munich Oktoberfest Pretzel, now available
in the United States. Fully baked in Munich by Bavarian master bakers, using the finest natural ingredients
and a recipe that is more than 1,000 years old. No additional baking required. Available in three sizes: 3 oz.
(boxes of 100), 5 oz. (boxes of 50) and our popular
giant10 oz. (boxes of 25). Now available for easy online purchase!
SRP: Bars and restaurants: 3 oz. $ 3.00/5 oz.
$4.50/10 oz. $ 8.00; bakeries and grocery: 3 oz.
$1.95/5 oz. $ 2.75/10 oz. $ 4.95
Joe Tea and Chips is specialty beverage and snack
food company. We have been in business for over
15 years and have built a loyal consumer base. We
now ship as far away as Japan, China and South
America. Joe Chips is about lifestyle, personality and
rugged independence. Our mission is to bring smiles
and mindbogglingly great potato chips to chip lovers
all over the world. Joe Chips are all natural, handmade and kettle cooked in small batches. Taste and
see why our kettle chips are the crunchiest and
gnarliest out there!
No. of snacks offered: 7 flavors
Apex Imports
209.295.4664
www.wolfgangspretzels.com
Cheddar Cheezzzy® Cheese Corn
Our melt-in-your-mouth, award-winning gourmet
Cheezzzy Cheese Corn is as cheesy as we can make
it. Blended with real cheddar cheese over our awardwinning jumbo popcorn, you’ll find it nearly impossible
to stop munching. Go ahead, indulge yourself or share
with family and friends! Put out a big bowl at your next
party; our popcorn is delicious and an irresistible
snack. (Pouch; 8 oz.)
SRP: $9.95
No. of salty snacks offered: About 24 different kinds
of salty snacks.
Buddy Squirrel, LLC
414.483.4500
www.buddysquirrel.com
Crunchies Salted Edamame
An all-natural snack, perfect for all ages. Freeze dried
green soybeans—packed with protein, fiber, iron, calcium and Vitamin C—with just a dash of sea salt. No
added sugars or preservatives. Convenient resealable
pouch lets you enjoy it anytime, anywhere. Put away
the potato chips, enjoy a burst of energy and satisfy
the craving for crunch. Try the Grilled Edamame with
Wild Rice as well!
SRP: $5.99
No. of salty snacks offered: 7 - BBQ Roasted
Veggies, Herb Spiced Power Veggies, Buttered
Power Veggies, Corn Snack, BBQ Corn Snack,
Spiced Ranch Corn Snack and Grilled Edamame
with Wild Rice. Available in regular and singleserve MunchPaks.
Crunchies Food Company
805.230.2248 or toll free
888.997.1866
www.crunchiesfood.com
Handcooked Virginia Peanuts—Pink Label
Joe Tea & Chips
800.926.4454 or
[email protected]
www.joechips.com
Peppadew Potato Chips
Now fans of this unique pepper don’t have to wait
until mealtime. These are thinly sliced, very crisp
and quite spicy, with a sharp, sweet and tangy flavor. The taste is unlike any other chip! Picked as
one of the best products at the 2006 Fancy Food
Show by Sara Moulton; Diane Sawyer is a fan too.
Available in 16/5 oz. and 60/1 oz. bags per case;
also available online at www.peppadewfresh.com.
“A tasty gourmet chip that tastes more like a fresh
potato than any chip we’ve ever had. It has a good
vinegar chip flavor. We love it.” – TheNibble.com.
SRP: $2.99 (5 oz.) /.99 (1 oz.)
No. of salty snacks offered: 1
Peppadew
908.580.9100
www.peppadewfresh.com
Gourmet Virginia Peanuts from Purely American
Incredibly crunchy Virginia “homestyle” peanuts
made from our own timehonored recipe. We select
the largest Virginia peanuts, water blanch them and
then cook them in pure peanut oil. The moisture
that’s trapped inside attempts to escape, creating
the crunchy “blisters” you see on the surface of the
nuts anytime you crack open a can. Still made by
hand in small batches, these are available in 12 flavors including our two newest—Margarita! (citrus
flavored) and Sea Salt & Black Pepper. Other best
sellers include Spicy Virginia Crabbin’, Garlic &
Herb, Salt & Vinegar and Texas Mesquite BBQ.
SRP: $7.00-$8.00 per 12 oz. can, depending
on flavor
No. of salty snacks offered: 1, in 12 SKUs
Purely American
800.359.7873 or 740.592.3800
[email protected]
www.purelyamerican.com
October is National Breast Cancer Awareness Month,
and we have partnered with the National Breast Cancer Foundation to help fulfill their mission to save lives
through early detection. A donation from the sales of
our “pink label” Handcooked Virginia Peanuts will support the NBCF, in their commitment to spreading
knowledge and fostering hope in the fight against
breast cancer. 10.5 oz. and 32 oz. tins are available in
the eye-catching hue that we all recognize as synonymous with the breast cancer awareness movement.
Our Virginia Peanuts contain no additives or preservatives, are handcooked in small batches using pure
peanut oil, and are lightly seasoned with 100 percent
sea salt. Naturally good!
SRP: $9.95
No. of salty snacks offered: 100
Simply Sweet Potato Tortilla Chips
The Peanut Shop of Williamsburg
800.831.1828 ext 1
www.thepeanutshop.com
Way Better Snacks
631.761.6950
www.gowaybetter.com
Eat Better. Live Better. Be Better. It’s a
simple promise, but it’s what we’re all about.
Our Sprouted Tortilla Chips are bursting with
goodness because we’ve unlocked the powerful
nutrients found in perfect, unprocessed ingredients. We’re proud to be certified gluten free,
Non-GMO Project Verified, kosher and vegan.
Six varieties are offered in our 5.5 oz. bags, five in
our 1.25 oz. bags.
SRP: $3.29
No. of salty snacks offered: Six SKUs of chips; No
Salt Naked Blues however is salt-free.
24
BUYERS GUIDE
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
BUYERS GUIDE
S A LT Y
bobbysue’s nuts!
SNACKS
Plentils™ Crunchy Lentil Chips
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.
A combination of all-natural almonds, cashews and
pecans, coated by a delicate meringue made from a
special blend of spices. We give back $.06 from every
ounce sold to building animal shelters. Carried in
Whole Foods (Northeast), distributed through Associated Buyers and UNFI. In three sizes of reusable,
recyclable glass jars, and a 2.5 oz. resealable Grab
and Go bag ($3.49).
SRP: $3.75 (2 oz. glass jar)/ $9.99 (8 oz. glass jar)/
$36.00 32 oz. (glass “party” jar)
No. of salty snacks offered: 3 flavors: Original, Some
Like It Hot and It's Raining Chocolate
bobbysue’s nuts! llc
877.554.6887
www.bobbysuesnuts.com
High Society by Society Hill Snacks
High Society by Society Hill Snacks is one of our best-selling savory cocktail snacks. It is chock full of fresh-roasted
peanuts, smokehouse almonds, cheddar cheese and
roasted pepper sticks, cashews, pepitas, and more. It is
available in clear bags, gift canisters, and in bulk. At Society Hill Snacks, all nut snacks are 100 percent natural,
made to order every day, and shipped fresh when ordered.
SRP: $3.95 to $20 retail
No. of salty snacks offered: About 12, including new
CaboCrunch. Please see our website for the list.
Society Hill Snacks
800.595.0050
www.societyhillsnacks.com
Enjoy Life Foods, the #1 allergy-friendly brand, introduces its innovative line of crunchy lentil chips - Plentils™. Featuring high-protein red lentils, Plentils™ are
a tasty way to add protein into the diet. Four greattasting flavors: Sea Salt, Garlic & Parmesan,
Margherita Pizza, and Dill & Sour Cream. As all other
Enjoy Life products, Plentils™ are free from gluten
and the top 8 common allergens, produced with all
natural non-GMO ingredients, and are both Kosher and
Halal certified. These “Chips With Benefits™” are
available in 4 oz (12/case) and 0.8 oz. bags (24/case).
SRP: $3.99 for 4 oz. bags and $1.29 for 0.8 oz. bags
No. of salty snacks offered: 4
Enjoy Life Foods
847.349.5920
www.enjoylifefoods.com
Patsy’s Chicago-Style Caramel Cheese Popcorn
As always, Hammond’s presents quality products crafted
from premium ingredients. But this time it’s caramel popcorns from a 150-year-old family recipe. Flavors include
a sophisticated twist on classics like Chicago Style
Caramel Cheese and Nutty Corn Crunch, and novelty profiles including Sweet & Spicy Habanero. Popcorns are prepared the old-fashioned way. Freshly popped and coated
with real butter, sweet brown sugar, and a perfect sprinkling of sea salt—it’s a snack not to be missed. In a dark
brown and cream-striped pattern, sold as singles (7 oz.
bag) or as a set of three 8 oz. bags ($22.95).
SRP: $7.95 (single)
No. of snacks offered: 4 sweet-savory caramel popcorn flavors, as well as pretzels, snack mix bags, peanuts, and an
entire line of savory small batch signature dips.
Hammond’s Candies
888.226.3999
www.hammondscandies.com
American Native Pecans by MoPecans
Our Certified Organic American Native pecans grow on
wild trees planted by God and the squirrels. Some of
our trees are 300 years old and still producing! These
pecans are smaller in size than hybrids and clones,
but larger in flavor. Their higher oil content makes
them “Sweeter by Nature”. The oil is 93 percent
unsaturated, which makes our pecans a very healthy
addition to your diet. For the best tasting pecans—
choose American Native. For your sweet tooth, try
Ganche’s Certified Organic Chocolate covered pecans
(milk or dark).
No. of salty snacks offered: We offer a variety of packs
and sizes—please see our website for details.
Missouri Northern Pecan Growers
866.732.2678
www.mopecans.com
Saffron Road Bombay Spice Crunchy Chickpeas
Capture the healthy imagination with just the wholesome,
low-fat, protein-rich snack you’ve been craving. Bombay
Spice Crunchy Chickpeas are colorful, bold and exotic—
these are the spices from the marketplaces of Bombay
where you’ll find one of the most fascinating cuisines on
earth. We’ve plunged our Crunchy Chickpeas into a whirlwind of flavor to create a guilt-free snack that’s a good
source of protein. Take a bite—you’ve never tasted anything like it before. In three globally-inspired flavors,
made with organic chickpeas, a good source of protein.
Certified Halal, Gluten Free. 6 oz. (170 g). Resealable
packaging. Shelf-stable.
SRP: $3.99
No. of salty snacks offered: 1, in three flavors: Wasabi,
Falafel, and Bombay Spice
Saffron Road
203.588.1344
www.saffronroadfood.com
MARKETWATCH
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
25
MARKETWATCH
SAVORY
SNACKS
Snack Mix: New Savory Choices
Blend Cultures, Emphasize Health
BY ROCELLE ARAGON
With sporting seasons and holiday entertaining, year-end is always a strong time
for snacks. But a growing number of specialty food shoppers are increasingly demanding—and paying for—snacks with
the health aspects and flavor sophistication
of “real” meals.
“This is the first year, in the last several,
where we have experienced strong activity
this early in the season,” says Ronna
Schultz, president of premium snack manufacturer Society Hill Snacks.
This is partly because snacks are becoming the meals. In a recent report by market
researcher the NPD Group, adults estimated that 20 percent of their meals were
snacking occasions.While this also covers
items like fruit, yogurt and candy, it indicates smaller meals and more frequent
grazing. With older consumers watching
their portions and young adults who have
grown up eating on the go, a lasting
change in eating habits is under way.
Big food companies have taken note,
snapping up boutique snack brands for
their growth potential. Recent acquisitions
include Food Should Taste Good (acquired
by General Mills) Mrs. May’s Naturals
(Dole), Kim & Scott’s Gourmet Pretzels,
Pretzel Crisps and Shearer’s Foods, the
country’s largest kettle chip maker.
Global snacking heats up
As with restaurants, Asian and Latin flavors are growing in snacks. Chickpeas
have found their place as crunchy snacks;
Saffron Road makes three Asian flavors,
while startup The Good Bean has four
pouch flavors and three snack bars.
Chicago-based Cobra Corn is brings Indian flavors (masala or chai) to its popcorn
mix. The fiery “rooster sauce” Sriracha also
shows up, in two new snacks. Keystone
Snacks’ Real Deal line makes a Veggie
Sriracha Chip. J&D Foods, known for
their bacon salt, recently partnered with
humor website The Oatmeal for Sriracha
Popcorn, which reportedly sold out 90
minutes after its online debut in August. It
is now on back order there, but available
through J&D’s site and wholesale.
Flavor trends also allow the “rebooting”
of classic products. For example, Society
Hill’s Schultz combines her Nicely Spiced
Peanuts—still a strong seller—with guacamole sticks, hot chili sticks, and crunchy
black bean sticks to create her new, Southwest-inflected Cabo Crunch. The snack’s introduction at this year’s Fancy Food Show
was one of Schultz’ most successful ever.
Healthy ingredients
Between school lunch standards and
vegan/gluten free diets, this is the category
to watch. Vegetable, bean and hummus
chips now accomodate tastes like pomegranate, while kale chips continue to sell
despite premium prices. As raw food, with
chocolate or chia (as in startup Kale Joy),
kale still has plenty of potential, especially
if price can be managed. Fruits and vegetables dried for crunch are also growing in
variety, with brands like Crunchies, Just
Tomatoes, and sofi-winning Daniella. As
for grains, Way Better Snacks highlights
the sprouted grains in its flavors, while
quinoa is appearing in crunchy fruit or
spice clusters, similar to granola but with
the attraction of high protein.
Buoyed by the success of hummus, pita
chips are diversifying too. The options at
Ozery Bakery, for example, include Cranberry Pumpkinseed and Organic Spelt and
Flax. Terrapin Ridge recently debuted Sea
Salt pita chips cooked in a kettle process; the
first stores to carry it sold out in a weekend.
Popcorn has also gotten a boost, as a whole
grain and gluten-free snack.
Named as a trend at the 2011
Fancy Food Show, it has only gotten bigger. New companies set themselves apart with gourmet flavors and
mix-ins. Online vendor Crunchdaddy, for example, has a Sesame-Ginger Crunch. Another
version is MiniPops, made from tiny-grained,
hull free and naturally sweet sorghum.
Customizing
E-commerce has been a boon to experimental snack companies. One startup, Nibble, allows customers to choose four snacks from
a 12-item menu, then ships the choices in a
desk-friendly box. No big bags to go stale,
no excess packaging, no sugar crash.
This is the level of customizing that retailers are competing with. But it’s worth noting
that even with a truly unusual array of flavors—with superfoods, wild rice, spices, and
coconut—Nibble’s best sellers are relatively
classic: Banana Blitz, Chocolate Pretzel,
Photo courtesy of
Way Better Snacks
Wasabi Almonds and
Brazilian Carnival.
This would not surprise Kettle Chips,
which helped reinvent snacks with flavors
like Spicy Thai Ginger (2005) and a Red
Chili chip from 1992 that now seems positively mild. On their 30th anniversary this
year, the brand’s flavorist Carolyn Ottenheimer confirms that chips are in fact
saltier, sweeter and spicier than 30 years
ago–but classic flavors still rule.
“We have a few best-selling flavors; the
top three are still Sea Salt, Sea Salt & Vinegar, and Krinkle Cut Salt & Fresh Ground
Pepper. Our Jalapeño is popular in the
southwest, while Sea Salt & Vinegar is
well-liked in the Northeast,” she says.
“Right now we’re looking at authentic regional flavors, like Mediterranean and
Asian. Comfort food flavors are always
something to explore and try too, such as
Mac & Cheese or Garlic Fries.” GN
26
SMORGASBORD
GOURMET NEWS OCTOBER 2012 www.gourmetnews.com
SMORGASBORD
CALENDAR
Oct. 21-25
Nov. 13-14
SIAL Paris
Kosherfest
www.sialparis.com
New Jersey, www.kosherfest.com
Oct. 26-28
Nov. 16-18
PMA Fresh Summit
National Chocolate Show
Anaheim, www.freshsummit.com
Chicago,
www.thenationalchocolateshow.com
Nov. 11-13
Private Label Manufacturers’ Show
Chicago, www.plma.com
PEOPLE WATCH
CLASSIFIEDS
Meyer Corporation, U.S. appoints
new VP of Marketing
Meyer Corporation, U.S., America’s largest cookware
company and maker of brands such as KitchenAid®,
Anolon®, Circulon®, Farberware®, Rachael Ray®,
Paula Deen®, BonJour® and SilverStone® has appointed Rosa Ziebell as Vice President of Marketing.
Suzanne Murphy, former Vice President of Marketing, has relocated to assume the new role of VP of
Marketing at Meyer Australia.
Reporting to Jay Zilinskas, Managing Director at
Meyer Corporation, U.S., Ziebell will lead and manage all consumer-based marketing disciplines,
Seeking individuals to rep our line of
gourmet jerky across United States
who have experience selling food to
retail establishments. Contact: rance@
divinebovinejerky.com or 760.202.3015
including advertising, digital and social media platforms, and PR for all Meyer cookware, kitchenware
and tabletop brands.
She was most recently Senior Director, Marketing
Services & Shopper Marketing at Del Monte Foods,
and has also had posts at insurance company CSAA,
Clif Bar & Company and The Clorox Company.
La Tortilla Factory promotes David Trogdon
to CFO, Harold “Gene” Russell to VP-Sales
La Tortilla Factory, producer of Smart & Delicious,
La Tortilla Factory and Sonoma All Natural wraps,
tortillas, and flatbreads, announces the promotions of
David Trogdon to Chief Financial Officer and Harold
“Gene” Russell to Vice President of Sales.
In his new role, Trogdon will oversee all corporate
finance, compliance and accounting department
functions. As company controller for the last seven
years, Trogdon has been instrumental in improving
department effectiveness, implementing enterprise
level business processes and navigating the company’s compliance as it tripled in employee headcount and revenue.
Russell is being elevated from director to VP of
sales, responsible for strategic planning, directing and
oversight of sales activities and execution nationally.
He brings more than 20 years experience driving
sales for companies including Coca-Cola, Pepsi-Cola,
Frito-Lay and Snyders-Lance. Over the past year at
La Tortilla Factory, Gene has demonstrated his unique
leadership and organizational skill sets to motivate
sales teams and expand the reach of products into
new markets and key national accounts.
HOME PAGES
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.”
ADVERTISER INDEX
ADVERTISER
PAGE WEBSITE
PHONE
American Vintage Wine Biscuits
Antichi Sapori
Bakery on Main
Bakto Flavors
Bannex
Beach Plum Specialties
Bookbinders Specialties
Brands of Britain
Buddy Squirrel
Busha Browne
Carolyn Saucier
Conroy Foods
Crunchies
Hye Quality Bakery
Jamaican Tea Co.
Java Frost
Kane Food Group
Marley Coffee
National Chocolate Show
Pacific Resources Int’l.
Peppadew
PLMA
Robert Rothschild Farms
Rubschlager
San Francisco Herb
Seattle Gourmet Foods (Dilettante)
Stonewall Kitchen
Two Little Guys (Joe Chips)
Way Better Snacks
Widmer Cheese Cellars
Wind & Willow
27
6
27
27
9
4
27
27
4
27
27
8
7
9
12
10
12
27
5, 25
6
27
3
27
26
26
10
27, 28
24
11
11
26
www.americanvintage.com
[email protected]
www.bakeryonmain.com
www.baktoflavors.net
www.bannex.com
[email protected]
www.bookbinderspecialties.com
www.brandsofbritain.com
www.buddysquirrel.com
www.bushabrowne.com
www.carolynsaucier.com
www.conroyfoods.com
www.crunchiesfood.com
www.hyequalitybakery.com
www.jamaicantea.com
www.javafrost.com
www.kanecandy.com
www.marleycoffee.com
www.thenationalchocolateshow.com
www.shoppri.com
www.peppadewfresh.com
www.plma.com
www.robertrothschildfarms.com
www.rubschlagerbaking.com
www.herbspicetea.com
www.seattlegourmetfoods.com
www.stonewallkitchen.com
www.joechips.com
www.gowaybetter.com
www.widmerscheese.com
www.windandwillow.com
718.361.1003
201.438.7100
860.895.6619
757.787.3602
623.215.4288
609.425.9057
215.322.1305
800.646.6974
763.228.3703
201.947.1000
510.336.9403
800.317.8316
888.997.1866
877.445.1778
876.928.5863
800.676.3661
800.875.5557
543.841.5783
786.558.5234
805.684.0624
908.580.9100
212.972.3131
800.356.8933
773.826.1245
800.227.2830
800.800.9706
888.326.5678
800.926.4454
631.761.6950
888.878.1107
888.427.3235
OILS & VINEGARS
AllGourmet
Aloha Shoyu
Ariston Specialties
Arnabal International
Bemka
Big Paw
Boyajian
Extravagonzo
Fine Italian Food
Granna’s Gourmet
Hongar Farms–Benissimo
Italian Products USA
Po Valley Foods
Ritrovo
Sakamoto San
Sandy Butler Group
Viola Imports
Wild Forest
18
17
16
19
16
22
20
20
19
21
16
15
14
18
22
21
14
17
www.allgourmet.org
www.alohashoyu.com
www.aristonspecialties.com
www.arnabal.com
www.houseofcaviarandfinefoods.com
www.bigpawsales.com
www.boyajianinc.com
www.extravagonzofoods.com
www.fineitalianfood.com
www.grannasgourmet.com
www.hongarfarms.com
www.italian-products.com
www.povalleyfoods.com
www.ritrovo.com
www.kurozou.co.jp/eng
www.sandybutlergroup.com
www.violaimports.com
www.truffleoilsandmore.com
818.237.3739
808.682.2820
860.224.7184
949.861.8820
954.462.0533
408.464.9048
800.965.0665
208.639.2926
630-904-0002
843.817.2652
770.938.9884
201.770.9130
516.801.4688
866.748.7686
323.728.4762
239.482.6765 x2
847.690.0790
866.690.7208
GOURMET MARKETPLACE
Wind & Willow Soups are the perfect warm
and cozy comfort food.
Wind & Willow
888.427.3235 www.windandwillow.com
Carolyn Saucier
510.336.9403 www.carolynsaucier.com
Peppadew Fresh
908.580.9100 www.peppadewfresh.com
Bakto Flavors, LLC
732.626.5677 www.baktoflavors.com
The English Provender Co. offers fine chutneys and curds made
using traditional recipes and classic cooking methods. A full
range of flavorful condiments that is gluten free and suitable
for vegetarians.
Gourmet and Gluten Free Soups & Chowders by Bookbinders
Dining at Old Original Bookbinder’s has been a Philadelphia tradition since
1865. Now, you can delight customers by offering some of the traditional
favorites in convenient take home packages, including all natural & gluten
free flavors.
Based on Jamaica’s legendary scotch bonnet pepper. Use Original
with meats or cream cheese; tart Lime suits seafood; pair Ginger
with Chinese or Indian dishes. Busha Browne’s. Fresh ingredients,
artisan quality...Tradition preserved.
Brands of Britain, LLC
800.646.6974 www.brandsoritain.com
Bookbinders Specialties
215.322.1305 www.bookbinderspecialties.com
Busha Browne
201.947.1000 www.bushabrowne.com
Celebrate the Holidays with Robert Rothschild Farm
Robert Rothschild Farm offers gi sets that are perfect for any gi-giving
occasion. From the food enthusiast to the entertainer to the sweets lover,
they offer a wide assortment of gi sets for everyone.
Bakery On Main’s new Gluten Free Instant Oatmeal will give your
customers a convenient comfort food they can feel good about starting
their day with. Every bowl is Non-GMO Project Verified and Kosher
OU Parve and packed with a healthy multigrain blend of GFCO certified
gluten free oats plus chia, flax, amaranth and quinoa.
Our delicious bar nut mixes feature the best quality nuts, dried fruits
and other tasty snacks. We took the familiar and made it extraordinary,
with flavors such as Tropical Snack Mix, Spicy Bar Mix and Ultimate
Pub Mix. Perfect for serving to others and for treating yourself.
Robert Rothschild Farm
800.356.8933 www.robertrothschild.com
Bakery On Main
860.895.6622 www.bakeryonmain.com
Stonewall Kitchen
888.326.5678 www.stonewallkitchen.com
Marley Coffee is available in two Jamaica Blue Mountain Ground
Coffee roasts, six varieties of certified USDA Organic Ground Coffee,
plus Whole Bean and Single-Serve Pods. Adheres to Rastafari standards
of ITAL for all things Pure, True and Vital. Supports Kicks for Cause
with local giving programs available.
American Vintage is thrilled to present our NEW BEER BISCUITS,
handmade with real American beer. 3 FLAVORS: Smoky Chipotle, Lime
& Beer – Mild; Smoky Chipotle, Lime & Beer – Hot Hot Hot; and Pizza &
Beer. No preservatives, no cholesterol and no trans fat. Free consumer
samples are included with each retailer’s order.
American Vintage Wine Biscuits are cracker snacks made with
wine and pepper. The striking flavor combinations and eye-catching
artwork of framed grapes create customer interest and add rich color
to any counter display or gift basket. Contains no preservatives
or cholesterol.
Marley Coffee
323.556.0746 sales@marleycoffee.com marleycoffee.com
American Vintage
718.361.1003 www.americanvintage.com
American Vintage Wine Biscuits
718.361.1003 www.americanvintage.com
A Special Advertising Section
Vanilla (beans, extracts, sugars and ground vanilla beans), flavors and
extracts in classic and exotic flavors, herbs and spices. All natural and
kosher, with a customer satisfaction rate close to 100 percent!
GOURMET MARKETPLACE
e South African Peppadew® Goldew Comes to the Jersey Shore. Peppadew
Goldew was first havested on US Soil in September of this year. Now your
customers can experience the RAW taste of Peppadew as it was found in
the wild. Contact your local distributor to learn more about Peppadew Gold
or contact us at www.peppadewusa.com
A Special Advertising Section
Carolyn Saucier is HOT! Five all-natural, gourmet sauces and
marinades that are bold yet versatile: Wildfire Hot Sauce, Tornado
Dijon, Earthquake Garlic, Monsoon Chinese and Volcano Italian.
12 oz/340 gram bottles.