June 2012 - Oser Communications Group

INSIDE: 

CHEESE UPDATE & 

GLUTEN FREE FOODS 

BUYERS GUIDE: 

Baked Goods 

SEE PAGE 35 

BUYERS GUIDE: 

Foods from Europe 

SEE PAGE 40 

IDDBA 

Preview 

SEE PAGE 33 

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 I N D U S T R Y 

VOLUME 77, NUMBER 6 

JUNE 2012 n $7.00 

SPECIALTY 

RETAILERS 

n 

n 

NASFT names Outstanding 

Specialty Retailers PAGE 11 

Bed, Bath & Beyond to buy 

Cost Plus PAGE 11 

GROCERY & 

DEPARTMENT 

STORES 

n 

n 

Safeway, Whole Foods top 

Greenpeace report PAGE 12 

ALDI to enter Houston market 

in 2013 PAGE 12 

SPECIALTY 

DISTRIBUTORS 

& BROKERS 

n UNFI sets up foundation PAGE 13 

n New specialty food wholesale site 

launches PAGE 13 

SUPPLIER 

BUSINESS 

n 

n 

Fresca Foods adds new customers 

PAGE 14 

U.S. grown Peppadew soon 

available PAGE 14 

News..............................................2 

New Section: 

Giftware..........................................9 

Ad Index .......................................44 

Smorgasbord/Classifieds ..............44 

www.gourmetnews.com 

Summer Fancy Food Show opens 

with landmark anniversary exhibit 

Aside from the business being 

conducted in the booths and 

meeting rooms, this year’s 

Summer Fancy Food Show will 

include a museum-quality exhibit 

on the growth of the 

specialty food business in the 

United States. 

The show takes place June 17- 

19 at the Walter E. Washington 

Convention Center in Washington 

D.C. 

Created to mark the 60th anniversary 

of show owner the 

National Association for the 

NRA show exhibits innovation 

in both food and process 

Grab-and-go, the mainstreaming 

of healthy choices and mobile 

payments were among the 

hot topics at this year’s National 

Restaurant Association show, 

held May 5-8 in Chicago. 

Traffic seemed slower than in 

previous years, but registered 

attendance was up 6 percent 

from 2011. Retailer attendance 

was up a surprising 21 percent, 

perhaps a reflection of the growing 

importance of prepared 

Consumer-driven U.S. organic 

market tops $31 billion in 2011 

Produce is top food category; meat 

is smallest but fastest-growing 

Driven by consumer choice, the 

U.S. organic industry grew by 

9.5 percent overall in 2011 to 

reach $31.5 billion in sales. Of 

this, the organic food and beverage 

sector was valued at $29.22 

billion (up $2.5 billion), while 

the organic non-food sector 

reached $2.2 billion, according 

to findings from the Organic 

Trade Association’s (OTA’s) 2012 

Organic Industry Survey. 

“The U.S. organic sector continues 

to show steady and 

Specialty Food Trade (NASFT), 

the exhibit includes 60 different 

elements presented in a highly 

visual, interactive manner. 

“There are 24 elements on 

product categories [such as nut 

mixes and charcuterie], 12 on 

specialty food pioneers, 12 that 

reflect the culinary landscape 

and 12 on NASFT history,” said 

the NASFT’s Ron Tanner, who 

led the creation and execution of 

the project. 

“It is to honor those who have 

helped built the industry, and to 

foods departments for stores at 

every level. 

Restaurant/foodservice attendance 

rose 8 percent, while 

dealer/distributor attendance 

grew 6 percent. Nearly 2,000 exhibitors 

were listed, more than 

500 of them first-timers. The figures 

also incorporate the affiliated 

International Wine, Spirits 

& Beer event, which featured a 

Star of the Bar competition and 

its own educational program. 

healthy growth, growing overall 

by 9.5 percent during 2011, and, 

for the first time, surpassing the 

$30 billion mark,” said Christine 

Bushway, OTA’s Executive Director 

and CEO. 

She added, “Price is still an 

issue, but with the wide availability 

of private label products and 

many venues for organic products, 

[consumers] have many choices 

for where to shop and a variety of 

products from which to choose.” 

Overall organic product sales 

growth of 9.5 percent continued to 

outpace total sales of comparable 

conventionally produced food and 

provide a historical background 

to the many young people who 

are joining it,” Tanner said. Online 

content about each item 

will further enrich the experience, 

and will be accessible via 

iPads at the exhibit. The entire 

exhibit will also be on a website 

that will be up for a limited time 

after the show. 

Also new this year is a small 

demo kitchen, where attendees 

will be able to see exhibitors’ 

Continued on PAGE 7 

Ten new products were also 

selected to receive the Food & 

Beverage Innovation Awards, on 

their second year. Those of particular 

interest to specialty retailers 

included gluten free 

vanilla cookies from Home Free; 

oat shakes from Simpli; Vegetable 

Glacis (intensely flavored, 

all-natural concentrates for 

cooking) from White Toque; 

Continued on PAGE 6 Continued on PAGE 4 

non-food items, 

which grew by 4.7 

percent. The growth 

in organic sales is 

proof the consumer 

is willing to pay for 

value-added products. 

Factors leading 

to the 9.4 percent growth include 

the easing of the recession, inflation 

due to input price increases, 

and consumers’ increasing desire 

for convenience products. Specific 

to organic food, the largest 

category was fruits and vegetables, 

contributing close to 50 

IDDBA 2012 

set to reflect 

new customer 

mix, deli trends 

The International Dairy Deli 

Bakery Assn. (IDDBA) 2012 is 

set from June 10-12, in New Orleans. 

Foodservice and supermarket 

professionals will gather to 

select new products and discuss 

trends in food retailing. 

Many of those are reflected in 

“What’s In Store 2012,” an annual 

trend report published by the 

IDDBA that collects research from 

over 150 secondary sources. 

Who is the customer? 

The report details a new cultural 

mix: The burgeoning U.S. Hispanic 

population and single-person 

households, active Baby 

Boomers and newly empowered 

millennials are all making their 

market presence felt. At the same 

time, women and men are transforming 

gender stereotypes in retail 

and marketing. 

Hispanic buying power is set to 

climb 25 percent to reach $1.5 

trillion by 2015, according to The 

Multicultural Economy, a report 

from the University of Georgia. 

This is good news for grocers, as 

Hispanic households spend more 

percent of the new dollars. Organic 

meat, fish and poultry remained 

the smallest of eight 

organic food categories, but was 

the fastest growing at 13 percent 

growth over 2010 sales. 

Continued on PAGE 6

GOURMET NEWS JUNE 2012 www.gourmetnews.com 

GENERAL NEWS 3 

General News 

BRIEFS 

D’Artagnan makes 

acquisition, set to 

expand in Midwest 

D’Artagnan, a leading purveyor of gourmet 

meats, foie gras, mushrooms and truffles to 

the trade and consumer markets, has agreed 

to aquire certain 

working assets of 

Pasture to Plate 

Inc., a Cicero, Ill., 

based supplier to 

restaurants in the 

Midwest. Chicago 

becomes the hub 

for D’Artagnan’s Midwest expansion plans. 

Based in New Jersey, D’Artagnan is 

expanding its geographical coverage into the 

Chicago area, which will enable them to more 

efficiently service its growing client base in 

the region. From its Newark warehouse, 

D’Artagnan’s fleet of trucks delivers daily to 

restaurants and retailers from Boston to 

Washington, D.C. 

“We’re very excited about the acquisition,” 

said Ariane Daguin, Owner and CEO of 

D’Artagnan. “For the first time in our 27-year 

history, we are expanding through an 

acquisition, and it’s a great way to expose our 

brand to a wider audience.” 

“We entered Chicago last year as a one day 

per week purveyor and this grants us 

immediate logistical status as a full-service 

provider,” added Andrew Wertheim, President 

of D’Artagnan. 

“Maple pearls” win top Trends & 

Innovations prize at SIAL Canada 2012 

Maple Pearls, caviar-like spheres from 

the Citadelle maple producers’ cooperative, 

received the grand prize at SIAL 

Canada’s Trends & Innovations competition 

in May. 

The 10 winners, including the grand 

prize winner, were showcased at SIAL 

Canada in May, and will be at SIAL Paris 

from Oct. 21 to 25. 

More than 60 companies submitted 

products to the competition, of which 44 

met the necessary criteria—a record 

number of entries for the competition’s 

fifth edition. 

Maple Pearls 

The judges were quick to agree on this 

grand prize winner. Maple pearls are tiny 

spheres consisting of a thin gel membrane—an 

algae derived from a variety of 

seaweed called kombu—that are filled with 

pure maple syrup. One bite and the pearls 

explode. They can be used as a garnish for 

everything from appetizers to desserts. 

Inspired by molecular gastronomy, this 

remarkable innovation is akin to caviar: As 

each pearl bursts in your mouth, it releases 

the unmistakable flavour of real maple 

syrup. This product is proof that traditional 

food can be mixed with modern innovations 

to create something spectacular. 

Among the competing products for the 

$125 million loan pool 

launched to improve fresh 

food access in California 

Foundation launches new fund source 

for the state’s grocery community 

Not all the grocery action in California 

is at the top end of the market. 

Grocers and other organizations working 

to bring fresh food to low-access 

areas of California now have a new 

source of capital for store expansion and 

new forms of distribution. 

The California FreshWorks Fund 

(FreshWorks) has added $125 million in 

capital to provide access to alternative financing 

options and incentives to invest 

in projects located in low supermarket 

access areas. A project of private health 

foundation The California Endowment, 

the loan pool has a target of 30 or more 

new outlets and over 3,000 jobs. 

“It is inexcusable that it is easier to 

find liquor and cigarettes in many communities 

than it is to find a bottle of 

water and an apple, said Robert K. Ross, 

M.D., President and CEO of The California 

Endowment. “The California Fresh- 

Works fund aims to change that so that 

all families have access to healthy, nutritious 

food. I commend all the partners 

for stepping up to make this a reality.” 

“Tell me your zip code and I will tell 

you your life expectancy,” Ross said in a 

video on the new fund. 

The partners include grocers, major 

banks, healthcare entities and research 

experts. For this loan pool, the 10 organizations 

that collaborated are The California 

Endowment, NCB Capital Impact, 

agent bank Chase, 

Bank of America, Citi and Charles 

Schwab Bank, Dignity Health, MetLife, 

Morgan Stanley and Opportunity Finance 

Network. 

The California Grocers Association 

and the independent network Unified 

Grocers are also listed as partners 

in FreshWorks. 

Continued on PAGE 4 

SIAL Canada Trends & Innovations 2012 

Grand Prize, 10 finalists were selected by 

the panel of judges on May 17: 

Line of Balsamic Vinegar and Olive Oil 

products in a spray bottle (Maison Orphée—Canada) 

Flavored extra virgin 

olive oil in a spray bottle. Great for basting 

or marinating poultry, meat and fish. 

Judges were impressed by the product’s 

ease of use and modern packaging. 

Gourmet caramel spread in several varieties 

(Vergers Duhaime—Canada) Caramel 

spreads in mouthwatering flavours like 

butter & rum and maple & sea salt. Noted 

for its originality and sophisticated recipes. 

Maple sap water (de l’Aubier—Canada) 

Natural still water, stemmed from maple 

sap that is separated from its sugars to 

keep only the water. An original and 

unique concept for a natural product. 

Greek-style probiotic yogurt (Skotidakis 

Goat Farm—Canada) Fat-free Greek 

probiotic yogurt in a double compartment 

pot: blueberry and pomegranate. 

Le Complait without lactose–milk beverage 

(Nutrinor—Canada) A great tasting, 

prebiotic and probiotic enriched dairy 

product suitable for the lactose-intolerant. 

This was selected due to the increasing 

demand for lactose-intolerant products. 

Basilur Winter Book (Basilur Tea—Sri 

Lanka, represented by Global Business Network—Canada) 

Tea in a book-shaped 

package, selected for its original packaging. 

Effet Bleu frozen treat (Opti Bleu inc. 

—Canada) Blueberry juice ice bar, made 

of 90 percent blueberry juice and rich 

in antioxidants. 

Anti + (Novidev Santé Activ—Canada) 

Fruit drink with bioactive compounds 

intact. No additives or preservatives. 

Ninette Ice Cream (Ninette Ice Cream— 

Canada) A range of ice cream with original 

flavours, such as thyme & lemon, 

raspberry truffle, and crunchy gingerbread. 

Noted for their interesting recipes, 

intriguing flavours and textures. 

SIAL Canada is a professional food show 

that is part of the international SIAL network, 

which is made up of five different 

shows on four continents (France, Canada, 

Brazil, China, United Arab Emirates), with 

a total of 7,500 exhibitors and 220,000 

visitors from more than 200 countries. GN 

Rouses Markets creates 

aeroponic rooftop garden above 

downtown New Orleans store 

Independent grocer Rouses Markets is the 

first grocer in the country to develop its own 

aeroponic urban farm on its own rooftop, 

said Managing Partner Donny Rouse. 

“The flat rooftop is perfect for urban 

farming,” said Rouse. “And the view of 

downtown is postcard-perfect. I imagine 

we will do a lot of dinners up here on the 

farm.” The downtown store sits blocks 

from the Superdome, French Quarter and 

Mississippi River. 

The vertical aeroponic Tower Garden 

uses water rather than soil, and allows you 

to grow up instead of out. It was developed 

by a former Disney greenhouse manager, 

and is used at Disney, the Chicago O’Hare 

Airport Eco-Farm and on the Manhattan 

rooftop of Bell Book & Candle restaurant. 

“This is very cutting edge for urban farming,” 

said Rouse. His company has aptly 

named the farm Roots on the Rooftop. 

Chef Louis “Jack” Treuting, Rouses’ 

Culinary Director, first saw Roots on the 

Rooftop as a way to provide fresh herbs 

for the food Rouses’ chefs prepare, but 

quickly saw potential to expand the program 

to include retail. “I knew if our 

chefs wanted it, so would our customers.” 

Treuting worked with New Orleans-based 

A.M.P.S. on the Rouses system. “Aeroponics 

makes sense for the space,” said Treuting. 

“It is lighter than soil-based 

operations, and the towers recycle water 

and liquid nutrients through their own 

reservoirs, so they’re sustainable.” 

While this is Rouses Markets’ first foray 

into urban gardening, the company’s roots 

are planted in the local produce business. 

Anthony J. Rouse grew up working for his 

father’s company, City Produce, before 

opening his first grocery store in 1960. “My 

grandfather was a farmer at heart,” said 

Rouse. “He would have loved everything 

about this.” 

Rouses Markets is one of the 10 largest 

independent grocers in the United States. 

The Louisiana-based company has 38 locations 

in two states. GN

4 GOURMET NEWS JUNE 2012 www.gourmetnews.com 

GENERAL NEWS 

IDDBA 

Continued from PAGE 1 

on groceries than the general population, 

and tend to have larger families, with 

nearly twice as many children under the 

age of 18. Hispanic consumers frequently 

visit in-store bakeries, and are more alert to 

in-store promotions than to advertising and 

product placements. 

Singles—buyers of single-serving and 

smaller packages, but less of in-store bakery 

products—are another flourishing demographic. 

Single-person households have 

tripled in the last 30 years, and now make 

up 27 percent of U.S. households, more 

than those of married couples with children; 

an additional 45 percent of seniors 

are single (all according to the U.S. Census 

Bureau). Single households could see another 

boost as the economy rebounds, if 

adult children living at home venture out 

on their own. 

Mature populations, notably active Baby 

Boomers, are working beyond retirement 

age. Many are accustomed to a lifestyle that 

requires steady income; others lack retirement 

savings. Compared to other generations, 

Baby Boomers account for the largest 

share of sales across most product categories. 

Boomers break stereotypes of conservative 

older consumers. They are more 

active and health conscious than ever before, 

and seek shopping destinations that 

stock fresh, healthful foods. 

Millennials, born between 1981 and 

1995, have 11 percent more buying power 

than Baby Boomers did in their youth, according 

to an OMD study. They spend considerable 

time and effort researching 

purchases and deals. This bracket is most 

often identified as tech-savvy, yet 57 percent 

of them hear about products and services 

for the first time via television, Yahoo 

survey data showed. Millennials crave authenticity, 

self-expression, affordability and 

quality in their product choices. 

Meanwhile, product marketing is becoming 

more gender neutral, due to two coinciding 

trends. Men continue to shop more, 

with 51 percent of men saying they are the 

primary shopper in the family, according to 

*Advertising Age* magazine; while women 

continue to assume a more assertive gender 

role, particularly in the work force. Whatever 

their age, they’re not necessarily married 

or mothers, and bear children later in 

life than ever before. 

Bakery: Sales at in-store supermarket 

bakeries climbed through the first half of 

2011, fueled by trends like smaller portion 

sizes, unusual donuts and pies, and bakeoff 

production. Bakeries are benefiting from 

consumers eating at home more often, and 

purchasing bread and desserts to complete 

the meal. 

With consumers demanding healthy 

foods, the whole-grain and high-fiber market 

is pegged at $42 billion by 2015. In-store 

bakeries have adapted, offering products free 

of allergens, such as gluten, nuts and dairy. 

Scratch baking is making a comeback, as 

consumers seek fresh, whole foods, and 

mini-portions are selling well, friendlier to 

both the wallet and the waistline. 

For desserts, shoppers want a wider 

array, including donuts, crème puffs and 

sweet crepes. Pies are available in a 

plethora of shapes and sizes, including pie 

pops on sticks, upside-down pies and pies 

baked in canning jars. Sweet, hot, salty and 

tart combinations give consumers a double 

jolt of novelty and indulgence. 

More stores today offer fresh-baked artisan 

breads produced on-site, with 32.2 percent 

preferring the bake-off method, 

according to the report. 

Dairy: Greek and craft yogurts and enhanced 

milk lead dairy trends for 2012. 

Customers average 34.8 dairy department 

shopping trips per year, making it one of 

the strongest shopping destinations. Milk, 

juices, eggs and yogurts are the top sellers. 

More than 12,400 new dairy department 

products launched globally in 2010. Organic 

dairy sales increased by 9 percent in 

the same year. 

Cheese: Traditional supermarkets continue 

to account for 63.8 percent of cheese 

sales volume. Future cheese consumption 

will be driven by its versatility, health attributes, 

snacking properties and “local” 

farmstead and artisan production. 

Deli: According to “What’s In Store 

2012,” deli prepared foods captured 85.9 

percent of households buying at least once 

a year, the highest penetration for a deli category. 

Consumers are buying more prepared 

meals, and retailers are responding 

by making more space for these offerings. 

International fare and regionally produced 

ingredients are the hottest deli 

trends. Fresh, local and organic salads and 

side dishes are rising in popularity, as are 

ethnic entrees such as chorizo and carne 

asada, as well as Korean short ribs, Polish 

kielbasa, carnitas and Serrano ham. Deli 

customers want customizable convenience 

and “ownership” over deli dishes they assemble, 

but don’t necessarily prepare. 

According to IDDBA’s release, delis need 

to cultivate an image of being “in the 

know” so that customers are more receptive 

to new products, trends and menu 

ideas. A full 82 percent of deli customers 

enjoy visiting delis with newer, trendier 

items, regardless of whether they regularly 

purchase those items. 

Deli pizzas are trending toward smaller 

portions, artisan pizzas with regional and 

ethnic flavors and topped with local produce. 

Whole grain crusts, all natural, organic 

and vegetarian options are important. 

Rotisserie chicken recipes reflect ethnic 

trends with flavors like lime-cilantro and 

chipotle-barbecue. Deli chicken wings and 

now turkey wings, many with house-made 

signature sauces, are also popular. GN 

Loan Pool 


“Jobs created by this initiative are critical 

to the economic health of our communities, 

and the improved access to 

fresh, healthy foods is equally important 

to the health outcomes for the people 

living in these communities,” commented 

Scott Sporte, Chief Lending 

Officer at NCB Capital Impact. GN

6 

GENERAL NEWS 


NRA 


Chef’s Brand Pacific Caught Wild Albacore, 

sustainable, preservative-free and 

better quality tuna in a pouch; wholegrain, 

high-protein Mara’s Pasta; Mfusions, 

a fruit-and-tea version of the 

vitamin-release water concept by premium 

tea company MightyLeaf; and SasaPops, 

artisan popsicles in pure fruit and 

dessert varieties. 

There was a striking variety of products 

designed for the new K-12 school 

lunch requirements, a foodservice parallel 

to the range of healthy kids’ products 

coming out on retailers’ shelves. 

(Membership in the NRA’s Kids Live 

Well initiative has quadrupled in size 

this year, according to the organization.) 

On the opposite end, restaurateurs 

also had their pick of creative 

bar foods—from tempura-battered 

spicy green beans, to fried “cheeseburger 

bites” made from ravioli by 

Carla’s Pasta to Sorghum, a bourbonlike 

spirit distilled from the grain. 

In terms of new forms and products, 

there was a rise in Greek yogurt and hummus 

options, as foodservice responded to 

customer requests for hot retail categories 

from 2011, and more interest in vegetable 

and herb flavors, but in in non-traditional 

categories like drinks and snacks. 

Coca-Cola’s Freelance machine, 

which allows customers to create 

their own sodas from more than 100 

options, continued to draw long 

lines despite repeated appearances at 

the show. The concept is now extending 

to shakes and slushes, with 

Vitamix showing a conveniencestore 

targeted machine that allow 

consumers to create and blend their own 

flavors of frozen drinks. 

There was also strong interest in providing 

gluten free foodservice, particularly 

for schools and universities. An 

education session by the National Foundation 

for Celiac Awareness, which trains 

restaurant and retail staff to serve the 

gluten free market, was well-attended and 

drew strong audience response. Gluten 

free specialists such as Bready, Schar and 

Conte reported strong interest at the 

show, and many mainstream manufacturers 

highlighted their gluten free options. 

With 7 out of 10 American consumers 

continuing to cook at home to save on going 

out (according to a Harris Interactive poll released 

in May 2012), there is a clear need to 

find new areas of growth for consumer 

restaurants. While optimism and spirits 

were high, the challenges remained clear. As 

the lines between retail channels—and between 

retail and restaurant—continue to 

blur, customers are the clear winners. GN 

ORGANIC 


cated through the 2012 survey results, indicate 

that both organic food and non-food 

sales will continue to sustain growth levels 

of nine percent or higher. 

“With 94 percent of organic operations 

nationwide planning to maintain or 

increase employment in 2012, the organic 

sector will continue to fuel jobs, 

rural economies and consumer choice,” 

said Bushway. 

Besides retail growth, organic food production 

also generated more than 500,000 

American jobs in 2010, thousands more 

jobs than conventional agricultural methods. 

This was contained in a second report, 

“2010 Impacts of the U.S. Organic Foods 

Industry on the U.S. Economy.” 

“This report sends a strong message that 

doing what’s good for the environment and 

The eight categories are dairy products, 

breads and grains, beverages, fruits and 

vegetables, snack foods, packaged and prepared 

foods, condiments and sauces, and 

meat, poultry and fish. 

Organic food sales now represent 4.2 

percent of all U.S. food sales, up from 4 

percent in 2010. Meanwhile, organic 

non-food sales, representing the personal 

care and cleaning sections of many natural 

product retailers, reached $2.2 billion 

in 2011, experienced strong 11 

percent growth, versus 5 percent growth 

for total comparable non-organic items. 

Prospects for 2012 and 2013, as indiwhat’s 

good for industry economics are not 

mutually exclusive,” said Congressman 

Sam Farr (CA-17), an industry advocate. 

The report, produced for OTA by Washington, 

D.C.-based M+R Strategic Services, 

showed that for every $1 billion in 

retail sales of organic products, 21,000 

more jobs were created throughout the 

economy. In addition, the use of organically 

produced ingredients resulted in the 

creation of 21 percent more jobs than 

would have been generated if the food industry 

had relied solely on conventional 

farms for its ingredients. 

The study attributed the job-creation differences 

largely to greater labor intensity on 

organic farms, smaller farm size, the need 

for an organic certification industry, and reliance 

on smaller retail outlets. 

The release of the jobs report comes as 

Congress shapes the next farm bill, the nation’s 

major food and agriculture policy legislation. 

Included in the bill are programs 

(and funding) critical to facilitating the expansion 

of U.S. organic farming. 

“This report and OTA’s 2012 Organic Industry 

Survey released this week reinforce 

the positive contributions of the organic 

sector to U.S. agriculture and our economy,” 

said the OTA’s Christine Bushway. 

“The message is clear—federal organic 

food and agriculture programs are jobcreation 

programs.” 

The OTA is the membership-based 

business association for organic agriculture 

and products in North America. It 

represents over 6,500 organic businesses 

across 49 states. GN

GOURMET NEWS JUNE 2012 www.gourmetnews.com GENERAL NEWS 7 

Trade Show Buzz 

A MONTHLY UPDATE ON THE GOINGS-ON AT INDUSTRY-RELATED SHOWS 

BY LORRIE BAUMANN 

If you’re looking to broaden your appeal 

with additional product lines, you might 

want to take a look at what Americas- 

Mart is doing. We talked last month 

about how the economy is prompting 

new retailers to add gourmet products 

into their product lines to appeal to a 

wider range of customers, increasing the 

competition for specialty foods retailers. 

But that horse can be ridden in more 

than one direction, and the folks at 

AmericasMart have set themselves up to 

offer you ideas in how to position a specialty 

foods or kitchenware shop into a 

one-stop lifestyle shop that caters to consumers 

who are increasingly interested 

in cooking and entertaining in their 

own homes. 

The economy 

has been driving 

the trend, but recent 

survey results 

are showing that 

consumers who’ve 

taken to emulating 

the celebrity 

chefs they’re seeing 

on television 

are enjoying the 

results so much 

that they’re planning 

to continue cooking and eating at 

home even if there’s no longer an economic 

imperative for doing so. “Cooking schools 

are gaining popularity across the country,” 

notes Kristi Forbes, Vice President of Leasing 

for AmericasMart, who spoke with me 

recently about how her marketplace has 

positioned itself to help retailers capitalize 

on the trend. 

SUMMER FANCY 


products in action. The schedule of D.C. 

food and restaurant personalities was 

being finalized at press time. 

Some 2,400 exhibiting companies are 

registered this year, including more than 

180 first-time Summer Show exhibitors. 

Additionally, more than 30 emerging 

food entrepreneurs will be featured in a 

special pavilion called New Brands on 

the Shelf. 

Business Building programs for brokers, 

distributors and retailers are also expected 

to be completely booked out, as 

awareness of the programs and their efficiency 

has grown. 

Another highlight will be two firsttime 

tasting sessions: one on premium 

butters and one on Washington D.C. area 

farmer’s markets. 

“[Washington] D.C. has one of the most 

developed sets of farmers’ markets in the 

country,” said Ron Tanner. The NASFT is 

working with market organizers to create 

a sampling of some of the best, most 

unique vendors within the show’s limited 

time. Both tastings are set for Saturday; attendees 

can pre-register for sessions and 

tastings on www.specialtyfood.org. GN 

Three and a half years ago, AmericasMart 

expanded into a new building and incorporated 

an expanded gourmet marketplace 

and demonstration kitchen into its assemblage 

of home products vendors. AmericasMart 

includes more than 8,800 exhibit 

booths, which join the more than 1,400 

permanent showrooms operating within 

the three-building complex to create the 

world’s single-largest collection of home, 

gift, rug and apparel product. During the 

January and July Atlanta International Gift 

& Home Furnishings Markets, you can see 

so many products in just a few days that 

you’re bound to come away with a wealth 

of merchandising ideas as well as the satisfaction 

of a successful shopping trip and 

the fun of meeting a celebrity chef. “Retailers 

are going to find those golden nuggets 

of inspiration they 

might never have 

considered before to 

grow their businesses,” 

is how 

Forbes says it. 

The demonstration 

kitchen is at the heart 

of the gourmet and 

housewares marketplace, 

which is situated 

so you can move 

easily from the gourmet 

area over to look at garden 

products for your 

customers with outdoor 

living spaces and then to 

the tabletop vendors, 

then to home accents 

vendors to create beautiful 

living rooms and 

then on to see the folks 

who make the stationery 

products and other gift 

options useful for your 

customers who are planning 

wedding receptions 

and baby showers. 

“We’re creating an overall 

lifestyle marketplace 

so our retailers 

can take all those options 

back to their customers 

and help them create what they 

envision for their homes,” Forbes said. “It 

really blends beautifully.” 

While you’re shopping at the market 

this July 11-18, you’ll want to make time 

to see one of the great cooking demonstrations 

that will be presented each day 

during the market. The lineup includes a 

Farm Fresh and Local demonstration by 

Chefs Chris Hall and Ryan Turner of 

Local Three in Atlanta. On Friday, July 

13, there are demonstrations on Italian 

and Spanish cooking, skinny summer 

recipes, and entertaining made simple, 

and on Saturday, July 14, the program includes 

a demonstration on brunches, 

recipes from “The Happy Everything 

Cookbook,” a visit with Chef Curtis 

Stone, a class on gluten free dishes, and a 

presentation on wine from the Rioja region 

of Spain. Then on Saturday, the 

demonstrations are about Italian menus 

for your family and summer beverages 

from the L’EQUIP RPM professional 

blender. Might be worth a trip just to 

hang around the demonstration kitchen 

and hope for samples and photo sessions 

with the celebrity chefs! 

Find out more about AmericasMart at 

www.americasmart.com. GN

8 

GENERAL NEWS 

Olympics, Queen’s 

Jubilee give iconic 

British foods a boost 

GOURMET NEWS JUNE 2012 

Retailers looking for a novel summer promotion 

should consider a creatively designed 

British table. Principally driven by 

the 2012 Olympics (July-August), the 

Queen's Golden Jubilee this year, the Royal 

Wedding and the hit television program 

Downton Abbey, British food is enjoying an 

extra blip in consumer interest. 

British Wholesale Imports (BWI), a California-based 

importer, reports healthy 

sales for its official London Olympics line. 

United Kingdom-themed displays will be 

up this summer at 300 Cost Plus stores, 

200 Fresh & Easy stores and 65 Wegman's, 

according to Kerry Bamberger of BWI. 

Among the products doing well are 

Union Jack-inspired items, chocolate 

lollies and tins modelled on London's 

double-decker red buses. 

"It's not necessarily all Olympic, 

but also just fun gift products with 

great eye appeal on the shelf," 

said Bamberger. 

Other British imports reporting 

strong interest are 

Maldon Salt and Colman's 

Mustard. "It is a massive year 

for Britain, and for [Maldon 

Salt]," said a release from Belgravia 

Imports, the brand's 

importer. The brand received a prestigious 

Royal Warrant this year and celebrates its 

130th year of production. 

"We have noticed a huge interest in 

everything British; starting with the 

Royal Wedding last year and feeding into 

the Olympics this summer. Consumers 

have loved talking to us about the connection 

to the queen," said a representative 

of Colman's in the U.S., who is 

promoting the brand for Olympic viewing 

parties this summer.


GIFTWARE 9 

Giftware 

Back-to-School Spending 

Rivals Winter Holiday Shopping 

BY NANCY POWAGA 

Back-to-school time brings new products 

and trends aimed at returning students. 

Students from kindergarten to college can 

benefit from the convenience, functionality 

and style delivered by back-to-school products. 

Manufacturers are producing many 

products to help keep back-to-school time 

healthy and inexpensive. 

In the last few years, parents have made 

their children scour their closets and desks 

before buying new jeans, pencils or backpacks, 

according to the National Retail 

Federation. Recent NRF surveys have 

shown that families with children in grades 

K-12 spent more than $600 on apparel, 

school supplies and electronics. Last year, 

total spending on grades K-12 was expected 

to reach $22.8 billion 

with K-12 and college spending 

reaching $68.8 billion— 

the second biggest consumer 

spending event for retailers behind 

the winter holidays. 

Across the board, Americans 

have been packing meals 

to school and work—not just 

to make their diets more 

healthy, but save money, too. A 

tasty and nutritious lunch is 

something every student 

needs in order to thrive. New 

healthier school lunch standards 

will make for better 

meals, but purchasing a daily lunch can 

add up. Packing a lunch is an excellent way 

for even the most upscale consumer to eat 

healthily and on a budget. OXO Good 

Grips LockTop Containers offer leakproof, 

airtight, snapping lids. These containers are 

compatible with freezers, microwaves, and 

dishwashers. They are available in 11 sizes 

from 2 ounces to as large as 12.5 cups. 

These largest containers are perfect for 

sandwiches, leftovers, and snacks. 

There are also ways for consumers to add 

a little vintage fun to their healthy, packed 

lunches. According to Meryl Rader, Public 

Relations Consultant for Vandor, consumers 

are drawn to products that offer 

nostalgic connection and personal expression. 

This has been the experience of Vandor, 

a manufacturer of everyday products 

featuring legendary licenses. Vandor reported 

a 36 percent increase in revenues for 

2011. The company produces drinkware 

and stationery featuring iconic figures such 

as Star Wars characters, the Beatles, Dr. 

Seuss, Hello Kitty and Marvel Comics. Tom 

Russo, Vandor CEO, said, “Retro licensed 

merchandise had historically been for keepsake 

use, so we set out to expand into more 

functional, everyday use items, such as 

water bottles, travel mugs and recycled 

shopper totes.” 

Sakar International has launched a collection 

of Hello Kitty branded kitchen appliances. 

Consumers can serve up hearty, 

before-school pancakes 

from their 

Hello Kitty pancake 

maker, or put together 

an after-school 

snack with the Hello 

Kitty ice cream 

maker, popcorn popper, 

or cotton candy 

maker. The college 

student will appreciate 

the Hello Kitty 

dorm refrigerator and 

microwave oven. 

These products come 

in the distinct Hello 

Kitty pink color scheme with the global 

icon decked out in her trademark bow. 

College students love soda and Soda 

Stream, the world’s largest manufacturer, 

distributor, and marketer or home carbonation 

systems, can make their habit 

easier, cheaper and healthier. The Soda 

Stream carbonates water, to which flavor 

is added. This is a great alternative to purchasing 

bottles or cans of water or soda at 

the store. Sodastream sodamix contains 

no high-fructose corn syrup or aspartame 

and is therefore healthier than many 

store-bought sodas. In addition, SodaStream 

is both economical and good for the 

environment, as its reusable bottles cut 

back on waste. SodaStream soda makers 

operate without electricity or batteries, 

making them the perfect appliance for 

cramped dorm rooms. 

For hydration-minded consumers, BZB 

Products produces Sharkskinzz, a line of 

eco-friendly folding hydration bottles. 

Berry Stefel, Brand Manager for Sharkskinzz, 

said the children’s product line is 

especially relevant to back-to-school 

time. These children’s water bottles are 

smaller and have no-lose caps that are always 

attached. They feature AI film, 

which keeps liquids fresher longer. The 

bottles aren’t just for water and juices, 

Stefel said. Consumers can also pack applesauce 

and other purees in their kids’ 

lunches. In addition, many children collect 

and trade these water bottles for their 

fun designs. 

While the NRF is showing most back-toschool 

shoppers start early, about a third 

wait until the last minute. 

“For retailers,” said Ellen Davis of the 

NRF, “it will be important to move merchandise 

around in the supply chain, when 

possible, to take advantage of sales peaks 

as school bells start ringing in different 

areas of the country.” GN 

KOKUBO EGG SHAPERS 

Kokubo Egg Shapers transform ordinary boiled 

eggs into delightful shapes that will add an amusing 

touch to lunch boxes. Shapes include fish, car, rabbit 

and bear. To create a fun-shaped egg, while the 

boiled egg is still hot (watch your fingers!), peel the 

eggshell, put the peeled egg into the mold and close 

the lid gently. Immerse the mold in cold water for 

about 10 minutes. Then open the lid and sneak the 

shaped egg into a child’s lunch. Instant lunch hero! 

Contact Inno-Labs at 620.229.9800 or via 

www.inno-labs.com 

THERMOS FOOGO 

Thermos Foogo Phases drinkware and accessories 

will add a fun, fashionable flare to this line of children’s 

products for ages 6 months and older. Tripoli, 

a gray and green throwback design and Poppy 

Patch, a strawberry and black floral print, are great 

for parents looking for an alternative to traditional 

pink and blue. The vibrant, playfully designed BPAfree 

drink cups are offered in double wall vacuum 

insulated stainless steel and in Eastman Tritan 

copolymer. Foogo drinkware also features three interchangeable 

lid types that create 24 possible 

drinkware combinations to grow with your child. 

Contact Thermos LLC via www.thermos.com. 

EVRIHOLDER NESTLÉ 

PUZZ-L-MUG 

The Puzz-L-Mug is a super cool item featuring 

the beloved Nesquik Bunny that doubles as your 

favorite drinking mug and fun puzzle all in one! 

The wall of the mug is divided into four sections, 

two of which rotate, so they can be twisted and 

turned until all the levels match up and the 

Nesquik Bunny graphic is revealed. Puzz-L-Mug 

is hand washable and made from BPA-free foodsafe 

plastic. SRP: $3.99 

Contact Evriholder Products at 800.975.0335 or 

via www.evriholder.com. 

ALADDIN INSULATED 

TO-GO FOOD CONTAINER 

New from Aladdin are the 12-ounce and 24-ounce 

Insulated To-Go Food Containers that allow you to 

make your own take-out. Both are double-wall insulated 

to allow food to stay hotter longer and feature 

see-through lids. An internal divider allows 

your lunch items to stay separate. Need to microwave 

your lunch? Go ahead and zap it, as the 

microwave-safe container stays cool to the touch. 

The containers are leak-proof and dishwasher 

safe. SRP: $12.99 (24-ounce), $9.99 (12-ounce) 

Contact Aladdin via www.aladdin-pmi.com.

10 

EDITORIAL 


FROM THE EDITOR 

GOURMET NEWS ® 

WWW.GOURMETNEWS.COM 

PUBLISHER 

We write this in between three 

shows, having come from the 

National Restaurant Association 

and on our way to IDDBA* and the Fancy 

Food Show. The restaurant industry is still 

struggling to lure customers out of their 

kitchens, but retail is definitely reaping the 

benefits of Americans cooking and 

entertaining at home. 

We see this not only in specialty food 

retail, but in home and giftware. This 

year’s International Home & Houseware 

Show was buoyant; in May’s issue we 

heard about the expansion of the gourmet 

houseware side of Dallas’ Total 

Home and Gift Market, and this month 

we chat with Americasmart ahead of 

July’s Atlanta International Gift & Home 

Furnishings Market. Cooking at home 

saves money and provides creative satisfaction 

to consumers—and it seems, to 

retailers as well. 

At the Fancy Food Show, we look forward 

not only to seeing the latest surprises 

from specialty food makers, but 

also to viewing the exhibit tracing the 

specialty food industry’s growth into the 

idea generator and cultural lens that it 

is today. Industry pros can reminisce, 

while young retailers and producers will 

appreciate the vision, business sense 

and crazy determination it took to introduce 

exotic items like goat cheese, 

espresso and extra virgin olive oil to the 

American public. Put that together with 

the sofi and retailer awards (see page 

17), and it is the most exciting three 

days of the year. 

As the specialty industry descends on 

D.C., just blocks away Congress will be 

debating the 2012 Farm Bill—a piece of 

legislation which affects retailers by way 

of farm subsidies as well as provisions on 

food stamp use, children’s nutrition and 

farmers’ markets, all in an election year. 

What better reminder that our food system 

is intimately, inextricably connected? 

July also sees possible effectivity of two 

long-buried regulations: the ban on foie 

gras in California (already stimulating a 

sales boom and a rash of all-fois tribute 

dinners), and certain provisions of the 

Food Safety Modernization Act (FSMA), 

the implementation of which is likely to 

be delayed, but at the moment remains 

on the books. 

Looking ahead, this issue also contains 

a look at the food carriers and 

lunch kits that are growing in popularity, 

not just for kids heading back to 

school in fall, but their healthy-eating 

parents as well. Next month we go into 

holiday mode, with our supplement on 

Gift Baskets and an article on food 

gifts. If you’re a producer, tell us about 

your new goodies; if you’re a 

retailer, tell us what you’re looking for. 

You can drop us a line here, or look us 

up in D.C. See you at the Show! GN 

– Rocelle Aragon, Editor 

520-721-1300 

rocelle_a@oser.com 

* International Dairy, Deli & Bakery Association 

See Brazos Valley Cheese in our Cheese Update, page 30. 

Lee M. Oser 

SENIOR ASSOCIATE PUBLISHER 

Kate Seymour 

BRIEFS 

520-721-1300 

kate_s@oser.com 

EDITORIAL DIRECTOR 

Lorrie Baumann 

520-721-1300 

lorrie_b@oser.com 

EDITOR 

Rocelle Aragon 

520-721-1300 

rocelle_a@oser.com 

CONTRIBUTORS 

AJ Flick 

Nancy Powaga 

GRAPHIC DESIGNER 

Yasmine Brown 

520-721-1300 

art@oser.com 

CIRCULATION DIRECTOR 

Product Wrap-up & Classified Sales 

Tara Neal 

520-721-1300 

tara_n@oser.com 

TRAFFIC MANAGERS 

Ruth Haltiwanger 

Selene Pinuelas 

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


SPECIALTY RETAILERS 11 

Specialty Retailers 

BRIEFS NASFT names Outstanding Specialty Retailers of 2012 

Caribou Coffee 

launches summer lines 

Specialty coffee shop Caribou Coffee Company 

Inc. has launched six new premium teas and 

juices and a 64-oz. “Growler” option just in 

time for summer. 

The line includes three permanent flavors: 

Green Tea Lemonade, Peach Black Tea and 

Lemon Ginger 

Pomegranate Juice. An 

additional three flavors 

are limited edition for 

the summer: Berry 

Black, Mint Lime White 

Tea and Very Berry 

Juice. All are available 

sparkling or still, and 

can be ordered in the 

Caribou Growler, a 

branded container that 

can be filled with a 

variety of drinks, 

including iced tea, still tea and juices. 

"We're thrilled to launch our exciting new 

sparkling beverages," said Alfredo Martel, 

Caribou’s Senior Vice President of Marketing 

and Product Management. “We're also happy 

to introduce the Caribou Growler because it 

offers another easy way for our fans to stay 

cool and share their love of refreshing drinks 

with others." Named for the half-gallon beer 

jugs currently enjoying a revival due to craft 

brewing, the Growlers are set to roll out to all 

Caribou coffeehouses by May 21. 

Lindt opens flagship 

store in landmark 

NYC building 

Swiss chocolatier Lindt announces the opening 

of a flagship Lindt Chocolate boutique in the 

landmark Rolex building on Fifth Avenue in 

New York. 

"The opportunity to open a Lindt Chocolate 

boutique in the Rolex building brings two 

premium worlds together,” said Christine Bullen, 

Vice President of Direct to Consumer at Lindt 

USA. “The rich histories and shared Swiss 

heritage of Rolex and Lindt meet on Fifth 

Avenue in the most fantastic shopping 

destination in the world." 

The location also reinforces Lindt's premium 

image, an important marketing point as the 

brand pushes into ever wider mass market 

availability. 

The 1,245-square foot store features Lindt’s 

vast array of offerings, as well as Lindt 

Chocolate Advisors to educate and guide 

customers through the full Lindt chocolate 

experience. The new store represents Lindt’s 

second Fifth Avenue location, and joins nearly 

50 retail locations. 

Thomas Linemayr, Lindt USA CEO and President, 

with Stewart Wicht, Rolex CEO and President 

Five specialty retailers have been named 

Outstanding Retailers of 2012 by the National 

Association for the Specialty Food 

Trade Inc. (NASFT). The awards recognize 

excellence in customer service, product 

sourcing, merchandizing, quality assurance 

and a passion for presenting top-quality food. 

The five outstanding retailers are: Caviar 

& Bananas, Charleston, S.C.; City Feed 

and Supply, Jamaica Plain, Mass., Eli’s 

Manhattan, New York City; Mollie Stone’s 

Markets, Mill Valley, Calif., and Pastoral 

Artisan Cheese, Bread & Wine, Chicago. 

Honorable mentions went to seven retailers: 

Court Street Grocers, Brooklyn, N.Y.; 

Gateway Market, Des Moines, Iowa; Farm 

Basket, Lynchburg, Va.; Formaggio Kitchen, 

Cambridge, Mass.; Parker and Otis, 

Durham, N.C.; Toucan Market, Las Cruces, 

N.M.; and Wagshal’s, Washington, D.C. 

“This year’s winners share a true commitment 

to providing premium service, welledited 

choices of the latest new products, 

and a deep connection to their communities 

that are hallmarks of the specialty food industry,” 

said NASFT President Ann Daw. 

The awards will be presented during the 

Summer Fancy Food Show. 

Nominations were made by NASFT 

members. Retailers with the most nominations 

were asked to present detailed information, 

including menus, newsletters, 

training manuals, customer comments, 

promotional materials, press coverage and 

photos. Winners were selected by a national 

panel of specialty food experts including 

previous honorees, manufacturers, 

distributors and editors. 

Here are the five winners: 

Caviar & Bananas: Opened in 2008 by 

husband-and-wife team Kris and Margaret 

Furniss, this gourmet market and café features 

a sushi bar, prepared foods all made 

on site and a wide-ranging product mix 

from, indeed, caviar to bananas. Located in 

downtown Charleston, S.C., the store takes 

its aesthetic cues from New York City’s top 

specialty food markets. 

City Feed and Supply: This natural foods 

grocery, café and deli, with two locations, 

is far more than a purveyor of quality natural 

foods. Owners Kristine Cortese and 

David Warner are deeply involved in their 

Massachusetts community, sourcing local 

and regional products from small farms and 

artisan producers. The couple had no retailing 

experience when they decided to open 

a specialty food store in 2000. 

Bed Bath & Beyond to buy Cost Plus Inc. 

Increased specialty food presence expected 

at home retailer* 

An expanded specialty food presence is a 

key goal for Bed Bath & Beyond’s acquisition 

of retailer Cost Plus Inc., parent company 

of the internationally-oriented Cost 

Plus World Market stores. 

Announced in mid-May, the all-cash 

transaction at $22 per share was estimated 

at $495 million. 

“One initiative [over the past two years] 

was a test of our specialty food departments 

in a limited number of Bed Bath & Beyond 

stores. We and Bed Bath & Beyond were very 

encouraged by the results of these… The tests 

Eli’s Manhattan: Opened in 1998 by noted 

merchant Eli Zabar with inspiration from 

the food halls of Europe, Eli’s Manhattan has 

become a neighborhood institution on the 

exclusive Upper East Side. With 20,000 

square feet of space, the store is packed with 

baked goods made on site, prepared foods, 

fresh fish, aged meat and cheeses and a 

changing array of the latest specialty foods. 

Mollie Stone’s Markets: College pals Dave 

Bennet and Mike Stone opened their first 

store in 1986 to bring natural foods to a 

larger market in the Bay Area of San Francisco. 

Since then, they’ve expanded to nine 

locations with more than 30,000 products in 

the largest units. The retailer is known for 

its in-store demonstrations and lively social 

media program to connect with customers. 

Pastoral Artisan Cheese, Bread & Wine: 

With three locations in Chicago, this retailer 

is known for its carefully edited selection 

of artisanal foods, including more 

than 150 cheeses, as well as its Artisan Producer 

Festival at Chicago’s French Market. 

Owners Greg O’Neill and Ken Miller 

opened the first location in 2004, taking inspiration 

from years of traveling and living 

abroad and finding a scarcity of marketdriven 

shopping at home. GN 

The Meat House announces franchise expansion plans 

showed that our best-in-class product development 

and sourcing capabilities, which as 

you know includes our food and beverage 

businesses, could help generate in-store traffic 

and sharpen the edge against online retailers,” 

said Barry J. Feld, Cost Plus CEO, in a 

letter to employees on the retailer’s website. 

“Our successful merchandizing and 

product collaborations over the last two 

years have demonstrated that our organizations 

work well together. … Bed Bath & 

Beyond expects to grow its food and beverage 

departments within its stores.” 

Cost Plus-branded specialty food minishops-within-a-shop 

have proven successful 

in three BBB locations. As some industry observers 

have pointed out, specialty food will 

also encourage more frequent visits from Bed 

Bath & Beyond’s kitchenware-oriented clientele. 

(It is easier to sell more fancy cocktail 

snacks than cocktail glasses, for example.) 

With the acquisition, Bed Bath & Beyond 

joins the many retailers making big moves 

into food, from department stores to discounters 

and drugstores. 

The acquisition is expected to close by late 

August, with Cost Plus’ senior leadership and 

management expected to stay on. New Jerseybased 

Bed Bath & Beyond also gains a West 

coast corporate presence through Cost Plus, 

which is based in Oakland with stores heavily 

concentrated in California and Texas. GN 

National butcher shop franchise The Meat 

House has announced plans to add 15 

stores by end-2012, adding to its existing 

29 locations in 10 states and broadening its 

stock to ride the growth in sophisticated 

home cooking. 

According to its website, the company 

seeks experienced multi-unit operators with 

the capacity to open about 10-15 locations 

per market. Average total investment is between 

$498,800 and $705,300 per location, 

excluding franchise fees and royalties. 

Capitalizing on the $70 billion retail 

meat market, The Meat House plans a total 

of 70 to 80 stores by end-2013, and a total 

of 200 locations in the next five years. Its 

core offering is expertly butchered premium, 

all natural and organic meats, 

chicken and seafood. 

“The Meat House has become the modern 

revival of the neighborhood butcher, offering 

customers a superior level of 

personalized service and satisfaction of bygone 

days,” said Jason Parent, Co-Founder. 

“We wanted to recreate the strong sense of 

community that the neighborhood butcher 

shops used to provide by working closely 

with local vendors and organizations.” At 

least 30 percent of the products sold are 

sourced from local vendors. 

“Many people are on tight budgets these 

days. Staying home and cooking a gourmet 

meal has become the new 'going out'," said 

Justin Rosberg, the company’s other cofounder. 

“Our goal is to make The Meat 

House a one-stop shop for all of our customers' 

gourmet and everyday food needs.” 

Contrary to its name but consistent 

with that goal, The Meat House stocks 

items ranging from appetizers to bread to 

dessert, including pastries and cheeses. 

A selection of craft beer and more than 

200 wines further appeals to the meatbuying 

demographic. 

The Meat House is the brainchild of Parent 

and Rosberg, lifelong friends who were 

managers for Weathervane Seafood Restaurants 

during that company's franchise 

launch. The first Meat House opened in 

Portsmouth, N.H., in 2003, with the franchise 

launching in 2008. GN

12 

GROCERY & DEPARTMENT STORES 


Grocery & Department Stores 

Safeway, Whole Foods top Greenpeace 

seafood sustainability report 

Retailers are first two to reach top rank in 

report’s six-year history 

In the sixth year of its seafood sustainability 

report “Carting Away the 

Oceans,” environmental group Greenpeace 

acknowledged significant progress 

made by U.S. grocers in 2011, including 

the top two highest ranked, Safeway and 

Whole Foods. 

“Through varying combinations of progressive 

policy development, public support 

for conservation measures, and the 

elimination of unsustainable seafood inventory 

items, Safeway and Whole Foods 

have transformed themselves into undeniable 

leaders within the industry. Although 

the two retailers are extremely different in 

business model, consumer demographic 

and size, they have each found ways to 

excel in their promotion and adoption of 

sustainable seafood,” said a post on the 

organization’s blog. 

Particularly, both retailers had chosen 

more sustainable sources for their privatelabel 

canned tuna products—an often-forgotten 

but hugely significant area for U.S. 

seafood consumption. 

Overall, the report notes huge progress 

in U.S. seafood sustainability, but points 

out areas of improvement such as the continuing 

sales of “red-listed” (unsustainably 

fished) species by various retailers, including 

all the top scorers. 

The complete report can be downloaded 

at www.greenpeace.org. GN 

PCC Natural Markets begins 

turning food scraps into organic fertilizer 

Pilot program uses organic, sealed 

harvester for groceries, institutional 

cafeterias. 

PCC Natural Markets (PCC), the nation’s 

largest member-owned grocery retailer, 

is testing a solution to the 

mountains of food scraps being discarded 

daily by U.S. groceries. 

The retailer has selected its Issaquah, 

Wash. store as the site for its first on-site 

food scrap “harvester,” a partnership with 

Washington clean technology firm WIS- 

Erg Corporation. 

The two-step process includes an odorless, 

sealed harvester that grinds the food 

scraps, as well as a finishing process that 

results in an organic liquid fertilizer with 

bio-stimulatory effects, called WISErganic. 

The fertilizer is then available for 

sale to PCC customers in all nine of the 

market’s locations. 

“The WISErg Harvester enables businesses 

like ours to turn the problem of 

food scrap disposal into an opportunity for 

our communities and the environment,” 

said Tracy Wolpert, PCC’s CEO. The technology 

allows grocery stores to lower their 

carbon footprint by significantly reducing 

the volume of food scrap waste that must 

be transported offsite by truck. 

The innovative harvesting technology 

has been quietly on-site for six weeks and 

continuous digital monitoring and feedback 

confirms that the harvester performs 

well. The base fertilizer has also been 

subject to early testing at Washington 

State University, and the goal to produce 

an organic fertilizer with bio-stimulatory 

effects that can compete on cost and efficacy 

with consumer-oriented synthetics 

appears within reach. The fertilizer also 

improves soil health, unlike petroleumderived 

synthetics. 

The Environmental Protection Agency 

(EPA) estimates that approximately 100 

billion pounds of food is wasted each year 

in the United States. Food that gets 

thrown out accounts for almost 34 million 

tons of the solid waste generated in the 

United States; less than 3 percent of that 

food waste is recovered. 

The biggest single element of this waste 

stream is “organics”, the term used by regulators 

to describe food scraps and compostables, 

according to a 2009 study by 

the Washington State Department of Ecology. 

Food scraps retain large amounts of 

nutrients. Recovering those nutrients and 

turning them into fertilizer helps solve a 

serious environmental problem. 

Headquartered in Seattle, PCC Natural 

Markets is a certified organic retail cooperative 

with nine stores, annual sales of 

$161 million and an active membership of 

46,000 households. GN 

Harris Teeter updates mobile phone app 

Harris Teeter has released an update to 

ht mobile, significantly changing its mobile 

application, both improving existing 

functions and introducing new features 

to make it easier for shoppers to use 

their smartphone to organize their 

grocery shopping. 

Harris Teeter launched its first version of 

ht mobile April 2011, and it included a collection 

of tools to allow customers to shop 

using their smartphone. ht mobile gave 

users the option to create shopping lists on 

their mobile device, view personalized e- 

VIC offers, browse the company’s weekly 

ad and find Harris Teeter stores. With the 

latest version released today, Harris Teeter 

built upon its existing ht mobile platform 

and enhanced features like the shopping 

list but also introduced new features to 

make the application more user-friendly 

and accessible for shoppers. 

The newest version of ht mobile shows 

vast improvement to not only the visual aspects 

of the application, but the technology 

behind it as well: 

• Updated shopping list, offering access to 

personalized e-VIC specials and Favorites, 

the ability to save e-VIC coupons, barcode 

scanning technology and auto complete 

search capabilities 

• Enhanced store locator, adding GPS 

technology and driving directions 

• Ability to view your list offline 

• Seamless integration with your desktop 

shopping list 

• Text message notification and ability to 

pre-order subs and sliced meats and 

cheeses in select stores 

• Ability to refill or transfer prescriptions 

using a Harris Teeter pharmacy 

The company is also committed to the evolution 

of ht mobile and will continue to add 

new features, including a recipe function 

that allows shoppers to choose a specific 

recipe through ht mobile that will then automatically 

populate the shopping list 

when instructed. 

To learn more about navigating ht mobile, 

please watch an informational video 

about the application and the features available 

by visiting harristeeter.com. 

If you do not have ht mobile, please 

help us achieve 100,000 downloads by 

downloading it for free from either the 

iPhone App Store or Android’s Google 

Play Market. Also, if you are logged in 

and use the ht mobile app between May 

9th and June 5th, you could win $200 in 

Harris Teeter gift cards. For more information, 

visit harristeeter.com. GN 

BRIEFS 

ALDI to enter Houston 

market by spring 2013 

Discount grocer ALDI, known for offering quality 

store brands at low prices, is preparing to enter 

the Houston market with 30 new stores over 

the next three years. 

The first ALDI stores in Houston will open in 

the Spring of 2013, with more than 10 new 

locations. The retailer currently has 37 stores 

in Texas, most in the Dallas/Fort Worth metro 

area. The new stores are expected to bring 

400 jobs and an investment of over $100 million 

into the Houston community. 

The Houston stores will feature higher 

ceilings, improved natural lighting and 

environmentally friendly building materials, 

such as recycled materials and energysaving 

refrigeration and light bulbs, offering 

customers a simple and easy-to-navigate 

shopping experience. 

Customers can expect to find more than 

1,400 of the most frequently purchased fresh 

produce, fresh meats and high-quality grocery 

items under ALDI exclusive brands at up to 

50 percent less than traditional supermarkets 

(according to the store’s price comparison). 

According to ALDI, these savings come from 

smart practices such as a smaller store 

footprint, open carton displays and 

encouragement of customers to bring their 

own shopping bags. 

A grocery retailer that has grown without 

merger or acquisition, ALDI opened 75 stores 

in the United States in 2011 and plans to open 

more than 80 stores in 2012. 

Maristella’s Fine Foods 

seafood arancini in 250 

new retail locations 

Seafood company Maristella’s Fine Foods 

has reached agreements with several regions 

of Whole Foods Markets, Market Basket and 

Kings to carry their line of authentic Sicilian 

seafood arancini. 

Inspired by an old family recipe, the arancini 

are made from arborio from the Po Valley in 

Northern Italy; a three cheese blend, peas, all 

natural herbs and seafood. The new line will 

be sold in over 250 new locations throughout 

the United States. 

“We have seen an overwhelming response 

from retailers and consumers. We are extremely 

excited to be partnering with such fine 

retailers,” said Robby Brandano, Maristella 

President and CEO. 

During the 2011 International Boston Seafood 

Show, Maristella’s arancini emerged from a field 

of more than 100 entries to be one of eight 

finalists for best new retail product. The line is 

available in five varieties, using wild-caught 

crab, salmon, scallops, lobster and shrimp. 

The company also produces frozen seafood 

pot pies in four gourmet flavors.


SPECIALTY DISTRIBUTORS & BROKERS 13 

Specialty Distributors & Brokers 

BRIEFS 

Whole Foods adds 

LaPiana products 

in two regions 

Italian Foods Corp. announces new La Piana 

distribution in Whole Foods Northern California 

and South Pacific regions. 

Distribution is handled respectively by 

Renaissance Specialty Foods of South San 

Francisco and Kehe Distributors of Romeoville, Ill. 

“Whole Foods Northern California region, 

which includes northern Nevada, has added 

La Piana Grilled Cipolline Onions, pasta sauces 

and bruschetta toppings,” said Francesca 

Lapiana-Krause, Sales Director. 

The small, flat cipolline borettane onions 

(9.9-oz. jars, SRP $7.49) are imported from 

northern Italy. Their natural semi-sweet flavor 

is intensified by grilling, and then lightly flavored 

with spirit vinegar, garlic, parsley and chili 

pepper. Also approved are La Piana pasta 

sauces (17.6-oz. jars, SRP $6.49), and 

bruschetta toppings (10-oz. jars, SRP $6.99.) 

The South Pacific region (southern California, 

Arizona, southern Nevada and Hawaii) has 

approved four La Piana Stuffed Pastas. 

Produced by a three-generation, family-owned 

business near Milan, the line of seven stuffed 

pastas is shelf stable for 18 months (1-lb. box, 

SRP $6.29 to $6.99). 

The North American distribution arm of 

Alimentitalia of Trento, Italy, Italian Foods Corp. 

imports traditional regional delicacies from 

across Italy for American home cooks. Products 

are available through Whole Foods, Dean & 

Deluca, The Fresh Market, Central Market and 

Hiller’s Market as well as hundreds of specialty 

stores nationwide. 

The Fresh Market adds 

Joia All Natural Soda 

Joia’s distribution now up to 115 stores in 

21 states 

Joia, a line of all-natural sodas that was named 

by BevNET as Best Carbonated Beverage of 

2011, in May announced that its sodas will be 

carried in The Fresh Market stores. The 

specialty grocery retailer has more than 100 

stores throughout the Southeast, Midwest, 

Mid-Atlantic and Northeast. 

“The Fresh Market constantly researches 

and seeks out the highest quality, best tasting 

products available, and we have a longstanding 

reputation of introducing unique new 

products like Joia to the market,” said Mathis 

Martines, Grocery Coordinator for The Fresh 

Market. “We know our customers will love 

Joia’s distinct and refreshing flavors, enticing 

aromas, and highly attractive presentation.” 

Developed by Minneapolis-based Boundary 

Waters Brands, Joia features crafted blends 

that create unique layers of intensely fresh 

flavor. Its four distinctive varieties are Grapefruit, 

Chamomile and Cardamom; Lime, Hibiscus and 

Clove; Blackberry, Pomegranate and Ginger; 

and Pineapple, Coconut and Nutmeg. 

Joia is free of any preservatives, caffeine, 

sodium and gluten. 

UNFI sets up charitable foundation 

United Natural Foods Inc. (UNFI), the 

leading national distributor of natural, organic 

and specialty foods and related products, 

has announced the establishment of a 

charitable foundation committed to supporting 

healthy, sustainable and organic 

food systems. UNFI Foundation is set to 

launch on August 1, 2012. 

The foundation will work to fund nonprofit 

programs in areas such as sustainable 

agriculture and organic farming, as well as 

initiatives designed to increase organic food 

production and consumption. The foundation 

will also seek to fund educational programs 

to enhance awareness of the benefits 

of healthy food choices. 

Heading the foundation will be Melody 

Meyer, Vice-President of Global Initiatives 

for UNFI’s subsidiary Albert’s Organics. 

Meyer has been named Executive Director 

of the foundation and will serve on its board 

along with Steven Spinner, UNFI’s President 

and CEO, Michael Funk, UNFI’s Chairman 

of the Board, Thomas Dziki, UNFI’s Senior 

Vice President, Chief Human Resource and 

Sustainability Officer, and Lisa Madsen, 

UNFI’s Director, Sustainability & Philanthropy, 

Internal Communications. 

UNFI has a long history of proactive support 

of sustainable agriculture and organic 

farming, labeling campaigns and nutritional 

education. The company has supported 

the Organic Trade Association, the 

Non-GMO Project, Organic Farming Research 

Foundation, Eco-Farm Conference, 

Mid-West Organic Sustainable Education 

Services and Vitamin Angels. 

Beginning August 1, 2012, the foundation 

will accept mission-specific grant applications 

from eligible U.S.-based 

New site launches to provide retailers 

with wholesale, single-case daily deals 

Mid-May saw the launch of startup business-to-business 

website Wholesaily, which 

offers Groupon-like daily deals to registered 

trade buyers on specialty food products. 

The site is b2b exclusive, meaning the 

deals are available only to specialty retailers, 

gift basket companies, and online retailers. 

Each day, Wholesaily features one unique 

gourmet/specialty food product at a heavy 

discount—comparable to distributor pricing—but 

allows buyers to order at single-case 

quantities instead of the industry-standard 

pallet minimum for such price points. 

The creator of Wholesaily, Ryan Montague, 

is a long-time specialty food entrepreneur 

formerly with FoodLaunch, Sell- 

Gourmet and GourmetFoodMall.com. 

“The specialty food industry has been 

slow to adopt eCommerce and online technology, 

especially when it comes to the 

wholesale trade. My goal is to change that 

by giving wholesale buyers a fun, new way 

to find exciting products, and then provide 

them with a cost-effective way to buy and 

sell those products for the first time,” said 

Montague in a prepared statement. “The 

wheel hasn’t been re-invented here; just 

think of it like Groupon, Woot, or Gilt 

meets the Fancy Food Show.” 

At press time Montague was finalizing 

501(c)(3) organizations. The board expects 

to begin approving grants later this 

year. Preliminary information is available at 

www.unfifoundation.org and application 

guidelines will be updated later this year. 

The foundation can be contacted at 

info@unfifoundation.org. 

“The establishment of the foundation 

speaks to UNFI’s core values,” added 

Meyer. “This initiative provides another 

wonderful opportunity for UNFI to make a 

meaningful difference, right at the beginning, 

where it counts. Everything we do 

starts at the farm.” 

UNFI carries and distributes more than 

60,000 products to more than 23,000 customer 

locations throughout the United 

States and Canada. It was ranked by Fortune 

in 2006—2010 and 2012 as one of its 

“Most Admired Companies.”. GN 

vendor selection for May, and accepting 

product submissions for features in June 

and Q3. 

Specialty food producers who wish to 

offer deals can apply in a few simple steps 

online. Producers go through a review 

process to ensure product quality, establish 

pricing and terms, and verify inventory 

levels available. 

Registration is free for retailers and 

wholesale buyers. Members will be notified 

of new deals via email, Facebook, Twitter 

and RSS. A mobile app is in development 

as well. More information can be found on 

www.wholesaily.com. GN 

3Gyros healthy salad dressings to roll out in United States 

Canada’s Essex Angel Capital Inc. announces 

that 3Gyros Inc., one of the 

companies in its portfolio, has begun a 

U.S. market launch of their complete line 

of full-flavor zero-calorie, fat-, sugar-, 

gluten-, and dairy-free and low-sodium 

salad dressings. Sales of the uniquely packaged 

dressings are being handled by sales 

management company Diversified Sales 

Team (DST) of Heath, Texas. 

The dressings are already in supermarkets 

in Texas, Alabama, Oklahoma and other parts 

of the South and Southwest, but will now be 

promoted in stores throughout the Southeast 

and Midwest, including Minnesota, Illinois 

and Indiana, as well, with the East and West 

coasts in the second stage of the rollout. 

DST, which represents brands as Beaverton 

Foods, Olde Cape Cod, Mrs. Renfro’s, 

and Allegra, is working with brokers C.A. 

Fortune & Co. and Chandler Food Sales, 

and distributors KeHE Foods. The dressings 

are carried by such chains as Meijer’s, 

Central Markets, and Hannaford’s. In 

Canada, the line is in Sobey’s and Loblaw’s, 

among many others, through ID Foods and 

First National Broker. 

DST President Steve Wilkerson reports 

that initial U.S. response has been excellent. 

“I have not launched a product that 

has gone over as well as this for a long time. 

3Gyros salad dressings are really creating 

excitement,” he reported. “The packaging 

is incredibly eye-catching, there’s a whole 

lifestyle program behind the line, and it’s 

got all the qualities-low fat, gluten free, 

sugar-free, among others, that many people 

are looking for today for healthy eating. 

There are too many horses pulling this 

wagon for this not to succeed.” 

“Packaging is key in the specialty food 

business,” said James Zografos, Category 

Director for KeHE Distributors. “In the absence 

of national media campaigns to create 

consumer trial, the package must 

convey an instant message to the consumer. 

3Gyros does this better than most 

products that I’ve seen.” 

3Gyros salad dressings are not only zerocalorie, 

but also fat-, sugar-, gluten-, and 

dairy-free, as well as low-sodium, making 

them suitable for all weight loss, diabetes, 

celiac disease, heart disease and lactoseintolerance 

diets. The products are packaged 

in a distinctively shaped bottle that is 

shrink-wrapped in the bright 3Gyros label. 

The line’s flavors include Ranch, Caesar, 

Italian, Balsamic, Mango Flavored Vinaigrette 

and Mediterranean. 

According to 3Gyros’ President and 

CEO, Thanos Zikantas, “3Gyros salad 

dressings are well positioned for complete 

penetration into the U.S. market. A 

long and profitable relationship between 

3Gyros and DST, along with the brokers 

and distributors they work with, will 

be essential in increasing the availability 

of these innovative products to American 

consumers.” GN

14 

SUPPLIER BUSINESS 


Supplier Business 

Fresca Foods adds two contract 

manufacturing customers 

Love Grown Foods and Boulder Ice Cream 

move production to natural foods manufacturer 

Leading contract manufacturer Fresca 

Foods Inc. has signed on two new customers, 

fast-growing Colorado-based 

brands Love Grown Foods and Boulder Ice 

Cream. The two natural food brands will 

partner with Fresca Foods for its turnkey 

manufacturing services, from ingredient 

purchasing to delivery of finished goods. 

Fresca Foods helps second-stage natural 

food brands by managing all aspects of the 

manufacturing process for them, freeing 

the businesses to focus on growth. For 

Love Grown Foods and Boulder Ice Cream, 

two companies that are rapidly expanding 

during a down economy, Fresca’s end-toend 

supply chain management will allow it 

to devote additional time and capital to the 

business of building the brands. 

Love Grown Foods is a Denver-based 

natural foods company started in 2009 by 

Maddy D’Amato and Alex Hasulak, a young 

couple who launched the company after 

graduating from university. In just three 

years, the number of stores selling their 

product jumped from one to more than 

3,000, including leading retailers such as 

Kroger, The Fresh Market and Whole 

Foods Market. 

“We’re thrilled to transition our manufacturing 

to Fresca,” said D’Amato. “Our 

partnership with Fresca will allow us to 

focus on marketing, sales and our school 

nutrition programs, which are the best 

ways we can spend our time to continue 

the company’s growth. We’re very happy to 

work with a partner who understands our 

needs and will be there to grow with us.” 

All-natural, super-premium ice cream 

company Boulder Ice Cream began in 1992 

and has become a leading natural and organic 

ice cream brand in the Rocky Mountain 

region, with distribution into natural 

food stores, grocery stores, restaurants and 

scoop shops across eight states. Boulder Ice 

Cream also makes sorbet, gelato and frozen 

yogurt under the Sorano Gelato and Yoki 

Bliss brands. 

“We’ve been able to build a strong following 

of retailers and consumers over the 

years,” said Scott Roy, CEO of Boulder Ice 

Cream. “Now, we are at the point where we 

want to grow outside of our home market. 

Fresca can help us do that. Their purchasing 

and manufacturing systems will give us 

the ability to [continue to] consistently 

deliver a high-quality product. Now I can 

focus on selling, which I really wasn’t able 

to do before because manufacturing took 

up so much of my time.” 

Fresca Foods works with established 

high-growth brands that are ready to take 

their business to the next level. During the 

nearly 20 years Fresca has been in operation, 

the company has consistently delivered 

on its commitment to provide 

high-quality natural and organic food products 

on time and in full. That consistency 

and level of service has helped Fresca 

achieve annual revenue increases of more 

than 45 percent each of the past nine years. 

“Many brands we work with are experiencing 

exceptionally high demand for their 

products, but they simply can’t scale their 

operations to meet that demand,” said Liz 

Myslik, executive vice president of Fresca 

Foods. “What we provide is the manufacturing 

platform that delivers consistency 

and peace of mind, so customers like Love 

Grown Foods and Boulder Ice Cream can 

focus on attracting more and more customers 

for their products.” 

Founded in 1992, Fresca Foods is based 

in Louisville, Colo. All of its facilities are 

100 percent wind powered. GN 

U.S. grown Peppadew soon to be available via USDA grant 

Peppadew Fresh LLC has announced that 

it will soon begin growing Peppadew® 

Goldew fruit on its farm in Morganville, 

N.J., and processing the fruit locally under 

the U.S. Department of Agriculture’s “Jersey 

Grown” program. 

Peppadew Goldew fruit are part of the 

unique Peppadew family of pepper products. 

Discovered growing wild in South Africa 

about 15 years ago, the peppers are popular 

in supermarkets, on menus and as a branded 

ingredient in select specialty foods. 

Until now, however, all Peppadew has 

been grown and processed in South Africa. 

“This effort to bring a new agribusiness 

to the U.S. was made possible by a Value 

Added Working Capital Grant from the 

USDA,” said Pierre Crawley, President of 

Peppadew Fresh LLC. 

“We started growing the fruit on our 

farm, and will work with other New Jersey 

farms as demand grows. Consumers want 

locally grown products, and growing Peppadew 

Goldew fruit in New Jersey will enhance 

the appeal of our products.” 

The company will use area food plants, 

including the Rutgers Food Innovation 

Center, to process and package the fruit. 

A launch event in April was attended by 

USDA Rural Development New Jersey State 

Director Howard Henderson and New Jersey 

Secretary of Agriculture Douglas Fisher. 

Both stressed the importance of developing 

value added farm products because of the 

positive economic impact—for the farms as 

well as for the surrounding communities. 

The Value Added Producer Grants are an 

important part of the effort to help farmers 

shift to value added products and promote 

these products. “This $259,625 grant will 

promote small business expansion and entrepreneurship 

by providing Peppadew 

Fresh LLC with access to capital, technical 

assistance and new markets for the fruit,” 

Henderson said. 

“We are pleased to work with USDA 

Rural Development and Rutgers in assisting 

Peppadew Fresh in one of New Jersey’s 

newest agricultural product launches,” said 

Fisher. For more information, visit 

www.peppadewfresh.com. GN 

Hain Celestial announces corporate HQ expansion 

Leading organic company The Hain 

Celestial Group Inc. will be expanding its 

international corporate headquarters in 

Nassau County, relocating its existing 

250 Long Island-based employees and 

creating more than 100 new jobs over the 

next 10 years. 

With tax incentives provided by the State 

of New York, Empire State Development 

and Nassau County, Hain Celestial has 

committed to investing $10 million as part 

of its office relocation and expansion. 

“The expansion of Hain Celestial means 

an industry-leading business and almost 

400 jobs will stay right where they belong 

on Long Island,” said New York Governor 

Andrew M. Cuomo. 

“Nearly 20 years ago, I founded Hain 

Celestial as a start-up company on Long 

Island with a handful of employees. By 

2001 we had 120 employees and over 

$400 million in sales when we moved to 

our present location. As a proud resident 

New Yorker, I am pleased to be increasing 

our commitment to the region with 

the expansion of our international corporate 

headquarters complete with 

state-of-the art sustainable features,” 

said Irwin D. Simon, Founder, President 

and CEO. 

The decision to invest in New York State 

followed stiff competition from other states 

for Hain Celestial’s business. Hain Celestial 

employs approximately 4,000 employees 

worldwide, with approximately 1,200 in 

the United States. GN 

BRIEFS 

TW Garner products 

to go to Canada 

TW Garner Food Company has partnered with 

two firms to bring greater visibility in Canada 

to its top-selling hot sauce, wing sauce, salsa 

and tortilla strips. 

Acosta Sales and Marketing Canada, an arm 

of the U.S.-based outsourced sales and 

marketing agency, will serve as broker for the 

Texas Pete ® line of hot sauces and condiments 

and the Green Mountain Gringo line of salsas 

and tortilla strips. Thomas, Large & Singer Inc. 

(TLS) will manage distribution logistics. 

Initially, Canadian consumers will be able 

to buy the 6- and 12-oz. versions of the original 

Texas Pete Hot Sauce, the 6-oz. Texas Pete 

Hotter Hot Sauce, and the 6-oz. Texas Pete 

Garlic Hot Sauce. Other products will be added 

as demand and distribution grows. 

Products will initially be available along both 

Canadian coasts, as well as in Ontario and 

Quebec. Mail order will continue to be available 

from the company’s websites. 

North Carolina-based TW Garner is famous 

for its Texas Pete Hot Sauce, the No. 3 brand 

of hot sauce in the United States. In 2010, 

Green Mountain Gringo ® Salsa was named best 

overall salsa by Epicurious, among 20 retail 

salsas that were tested. 

German bakery 

Carl Brandt marks 

100th anniversary 

The Carl Brandt bakery of Hagen, Germany, 

renowned for its crispy Zwieback rusk bread, 

celebrates its 100th anniversary this year. 

Among the new products is Brandt Micro- 

Minis, designed for contemporary snacking 

tastes. The bite-sized pieces of Zwieback come 

in three versions (sesame clusters, cocoa or 

shredded almonds) and are packaged in a 

snacking-oriented cardboard canister, with a 

clear window to allow consumers to see inside. 

A third generation, family-owned company, 

Carl Brandt is regarded as the No. 1 

manufacturer of Zwieback worldwide and 

stands No. 2 in the demand for its liqueur 

filled pralines. 

Distributed in the United States since 

1989, Carl Brandt products have high 

acceptance in specialty food stores, 

supermarkets, ethnic and deli stores. as well 

as for gift basket arrangements.

Sierra Soup 

Sticky Fingers 

Bakery on Main 

SEE PAGE 18 SEE PAGE 21 

SEE PAGE 24 

SUPPLEMENT TO 

June 2012 

GOURMET NEWS 

® 


Gluten Free Foods 

2012 UPDATE

16 



Gluten free comes 

into its own 

By now anyone in food retailing is aware Northwest conducts store tours to assist 

of the gluten free retail explosion. The retail newly gluten free customers and their families 

in shopping for a gluten free diet. 

gluten free food market has grown to an 

estimated $6.1 billion in 2011, according Cooking classes, clear signage throughout 

to leading research firm Mintel. Food conglomerates 

like General Mills, Frito-Lay and highlights in the weekly ad material 

the store (on shelf tags but also overhead) 

and store brands have entered the market, are all helpful. 

ensuring that even the smallest supermarket 

will carry some gluten free items. Inde- 

launch, we sampled our gluten free prod- 

So is sampling. “During our initial 

pendent gluten free only stores have been ucts more frequently because of [people’s] 

opening around the country. 

perception that the gluten free version is 

Gluten free shoppers are a coveted never as good as the ‘originals’,” said a 

market. They understand the cost of representative of Stonewall Kitchen, which 

quality and tend to be loyal, buying large launched its line in 2011 to considerable 

quantities and returning frequently to success. “Many people were amazed by 

stores and restaurants where they can the flavor, texture and quality of the finished 

product. The stores saw higher sales 

relax and feel “safe.” 

Many retailers, especially in the natural for these products then when we sampled 

sector, are old hands at promoting gluten traditional mix. Even people without gluten 

free. How can specialty retailers new to intolerances were purchasing them.” The 

the game catch up? 

sampling is less frequent now that the line 

“They can make it easy for their customers 

to find gluten free foods—think like One often-forgotten aspect of store op- 

is established. 

a consumer—and every so often, simply erations is the prepared foods department, 

ask them what [foods] they’re missing,” which offers huge potential for retailers 

suggested Joel Warady, Chief Sales and who can gain gluten free shoppers’ 

Marketing Officer for Enjoy Life Foods, trust. But this is not a simple matter. Prep 

which has been making foods free not only and service stations and utensils must be 

of gluten but of the eight most common allergens 

for nearly 10 years. 

contamination, and staff trained not 

rigorously separated to prevent cross- 

For example, PCC Natural Market in the only in preparing gluten free food but in 

answering customers’ detailed questions. 

The National Foundation for Celiac 

Awareness (NFCA) provides such training, 

both to restaurants and to retailers like 

Whole Foods. According to its Founder 

and President, Alice Bast, the organization 

has seen a huge increase in training 

requests as retailers become more aware 

of the huge potential market of gluten 

free shoppers. 

“Deli meats and cheeses are not so hard 

to train for,” said Beckee Moreland of the 

NFCA. “But bread is still the biggest challenge.” 

Hidden gluten areas to be aware 

of, Moreland said, are traces of breadcrumbs, 

soups, soy sauce and salad 

dressings, and beer in batter or cooking 

sauce. The foundation has specific gluten 

free training programs not only for foodhandling 

staff, but also in-store dietitians— 

increasingly common at upscale 

groceries—and even pharmacists. 

Elsewhere in the store, the coffee bar is 

another potential sales point for gluten free 

baked goods. “Our 2-cookie pack is popular 

in store coffee bars, where they want 

to offer gluten free options without having 

to make them in-house,” said Nairy Balian 

of Arnabal International. The company’s 

almond cookies come in a variety of flavors, 

including rose, blood orange and a 

chocolate flavor that is popular for making 

gluten free ice cream sandwiches. 

How gluten free is gluten free? 

Retailers’ employees must also be up to 

speed on another important issue: gluten 

free certification. 

Later this year, the Food & Drug Administration 

expects to issue its long-delayed 

Courtesy of Fresh & Easy 

gluten free labelling standard, which will 

define just how much gluten can be allowed 

for a food to make the claim. This 

is expected to be set at 20 parts per million, 

which is very achievable and in fact 

higher than many in the industry. 

The setting of the standard will also 

force a reckoning among some manufacturers—including 

big brands—which label 

their products gluten free but have 

not had the claim independently, thirdparty 

certified. 

“We’re seeing more-and-more “free 

of” claims (examples: free of preservatives, 

free of artificial colors, gluten free, 

dairy-free, etc.) as a big forward trend,” 

said Karen Duester, a food labelling and 

Continued on PAGE 20

18 



GF is our BFF 

What do you get when you add sprouted 

seeds, grains and beans to a tortilla chip? 

A Way Better Snack! Bursting with simple 

goodness because we’ve unlocked the 

powerful nutrients found in germinated (or 

sprouted) ingredients. Still good and 

crunchy. Still great with salsa. Just better 

for you. 

We offer six varieties: Simply Sunny 

Multi-Grain, Simply Unbeatable Blues, 

Simply Sweet Potato, Simply Beyond 

Black Bean, Simply So Sweet Chili 

and No Salt Naked Blues. Once you try 

them we think you’ll agree…they’re 

Way Better! 

• Certified gluten free 

• Non-GMO Project Verified 

• Vegan 

• Certified Kosher 

• Excellent Source of Whole Grains 

• Low Sodium 

• NoTrans Fat, Artificial Colors, Flavors or 

Preservatives 

Sales are sprouting all over the country! 

Contact janinevans@livebetterbrands.com 

or visit www.gowaybetter.com and find 

out why. 

Sweeten up your gluten free lifestyle 

At Sticky Fingers Bakeries, we know 

scones. Since 1987, we've been offering a 

premium line of all-natural scone mixes 

that are incredibly easy to make and impossible 

to resist. Our gluten free scone 

mixes carry that same commitment to 

quality. Our products are certified under 

the supervision of the Gluten Free Certification 

Organization (GFCO), and produced 

in accordance with the standards set by 

the GFCO. GFCO takes away the worry for 

both food companies and customers by 

holding products to high inspection standards 

based on scientific research. 

Sticky Fingers gluten free products are 

produced in a gluten free facility using only 

Kosher-certified, GFCO-certified, all-natural 

ingredients. Enjoy the delicate, crumbly 

texture with just a touch of sweetness that 

our product offers. A gluten free product 

with the quality and taste you expect from 

our 25-year reputation. With four varieties 

(Original, Wild Blueberry, Meyer Lemon and 

Apple Oat), there's a flavor for every taste. 

For information on Sticky Fingers 

Bakeries' new gluten free line, call 800-458- 

5826, email sales@stickyfingersbakeries 

.com or visit www.stickyfingersbakeries.com. 

Mariah's Chow Chow Relish 

This is the all-natural, gluten free gourmet 

relish with the flavor of fresh vegetables and 

subtle spices, combined into a savory, 

southern relish—with a dash of grandmotherly 

love. Revisit the days when Grandma 

served it with turnips, mustard greens, string 

beans and peas and everything tasted so 

delicious. Don’t forget the cornbread! Also 

an excellent glaze for cooking chicken, pork, 

salmon and swordfish, a healthy addition for 

sandwiches and makes hot dogs and hamburgers 

a special treat. Mariah’s relishes are 

excellent food enhancers and an everyday 

staple for most of your cooking needs, giving 

flavor to meatloaf, egg, tuna and potato 

salads. Delicious as a cream cheese dip or 

served alone with crackers or chips. 

Mariah’s Chow Chow Relish is made 

with no artificial ingredients and no preservatives, 

plus it’s low in sodium. They use 

only the finest vegetables, and never water 

their relish down. Mariah’s Chow Chow 

relishes come in 12 oz. (340 g) jars with 

four distinct delicious flavors: Sweet & 

Mild, Sweet & Spicy, Sweet & Hot and 

Hot-Hot-Hot. SRP is $7.99. 

Mariah’s Chow Chow Relish. It’s not just 

a relish. It’s a relationship. 

Contact Southern Relishes LLC at 203- 

701-0983 or visit www.mariahsrelish.net.

GOURMET NEWS JUNE 2012 www.gourmetnews.com GLUTEN FREE FOODS 19 

Fondarific: We make the fondant, you add the flair! 

Serve the huge gluten free wedding and 

custom cake market with Fondarific, the 

company that has revolutionized the fondant 

world with its 14 gourmet flavors and 

13 brilliant colors. 

Fondarific introduced the first, original 

buttercream fondant on the market. Its 

creamy, smooth texture has that “melt in 

your mouth” feel. The flavor speaks for itself. 

We sell nine fruit flavors, along with 

coffee mocha and peppermint. We have 

just added Almond to our list of traditional 

flavors, including Vanilla and Chocolate. 

The pliability is exceptional. Fondarific 

goes 50 percent further than other leading 

brands. Great for the beginner, as well as 

for the professional with unlimited work 

time. No more worries about cracking and 

crusting. Fondarific dries firm, not out. It 

drapes and corners beautifully. Little or no 

powdered sugar is needed on the work 

surface and it won’t stick! 

Use Fondarific on cakes, cupcakes, 

cookies and as candy centers. Simply put, 

Fondarific will save you time and money. 

It has a two-year shelf life, allowing you to 

purchase larger quantities at lower prices. 

Also available: Sculpting Chocolate and 

Gum Paste. 

Fondarific is SQF-Certified and gluten 

free. For information, call 912-232-4410, 

email info@fondarific.com or visit 

www.fondarific.com. 

Crunchies Food Company 

Meet the ever-rising demand for gluten 

free snacks with Crunchies, the natural 

snacks that provide a sweet or savory 

crunch without a trace of gluten. 

Crunchies Food Company LLC was established 

in response to the dearth of 

good-tasting yet truly healthy snacks. The 

company sought to develop a line of pure 

foods that would blend the taste and 

crunch of a potato chip, but be completely 

free of the preservatives, added sugar, 

trans fat and excessive sodium so prevalent 

among snack foods. 

The result was Crunchies freeze-dried 

fruits and vegetables: a breakthrough product 

which has proven hugely appealing to 

everyone from school children to seniors. 

The snacks are produced by placing individually 

frozen fruits and veggies in a refrigerated 

vacuum chamber that removes up 

to 97 percent of moisture. This assures 

consumers of a unique crunchy treat that 

retains virtually all of its nutrients and enzymes 

(unlike conventional heat drying 

methods), while still maintaining its shape 

and intensifying flavor. Crunchies have no 

added sugars, no preservatives, are non- 

GMO, vegan, Kosher and Made in the USA. 

The brand has fruit, organic and veggie 

lines, as well as single-serving Munch 

Paks. Seven new veggie items and four 

new veggie Munch Paks are set to be introduced 

this year. 

Visit www.crunchiesfood.com or call 

888-997-1866 to learn more. 

Euforia cakes: thousand-layer cake goes gluten free 

Rarely do I come across gluten free products 

that are true standouts and Euforia 

cakes are definitely among the select few... 

a luxurious gluten free experience.— 

MichaelDe Cicco-Butz, Gluten Free Mike 

Exotic spice cakes are a Dutch-Indonesian 

tradition, often called kue lapis, lapis 

legit or spekkoek. Dutch baking techniques 

and aromatic Indonesian spices create the 

signature texture and flavors. Served on 

holidays or as a dessert for the Dutch-Indonesian 

feast rijsttafel, it is a great complement 

to tea, coffee or wine. A slice of 

luxury that happens to be gluten free. 

Kartika’s Kitchen, based in Tucson, 

Ariz., creates this flourless cake using only 

all-natural ingredients: egg, butter, sugar, 

milk, spice or vanilla and salt. Available in 

three flavors (spice, vanilla and lemon); as 

whole cakes roulades (two sizes of each) 

or individually-wrapped 1 oz. slices 

(12/box). Also check out our cadeau gift 

boxes, individually-wrapped slices packaged 

with premium organic tea or coffee. 

No preservatives are used. 

Flavors and fillings can also be customized 

to create a gluten free dessert 

that is unique to your gourmet store, specialty 

tea or coffee bar. For inquiries, visit 

www.euforiaconfections.com/wholesale, 

email or call 520-305-9289. 

Robert Rothschild 

Farm offers delicious 

gluten free products 

Robert Rothschild Farm offers delicious 

gluten free products that represent approximately 

85 percent of their product offering. 

Many consumers have health 

concerns that prevent them from eating 

food with gluten. Having a dietary restriction 

should not mean that the consumer 

cannot eat flavorful and desirable food. 

Robert Rothschild Farm is pleased to offer 

a variety of gourmet products that will help 

the consumer enjoy a tasty meal that is 

suitable for his or her gluten intolerance. 

During the product development 

process, Robert Rothschild Farm explores 

ways to allow new products to be gluten 

free. All of their new gourmet spreads 

launching at this year’s Summer Fancy 

Food Show are gluten free, along with allnatural 

and kosher. These versatile 

spreads include Fire Roasted Mediterranean 

Vegetable Spread, Hot Pepper 

Sour Cherry Ginger Spread, Artichoke & 

Aged Parmesan Spread, Balsamic 

Caramelized Onion Spread and Smoky Fig 

& Roasted Garlic Spread. These gourmet 

spreads offer incredible taste and convenience 

to enhance any dish. 

Robert Rothschild Farm offers complete 

categories of products that are gluten free, 

including dips, hummus, salsas, pasta 

sauces, mustards, condiments, rubs, 

spreads, preserves and dessert toppings. 

Merchandizing gluten free products together 

in your store can make an impact 

with consumers who are seeking these 

products. It will allow them to easily find a 

delicious gourmet product for a snack, appetizer, 

meal or dessert. 

Stop by booth 2305 at the Summer 

Fancy Food or AmericasMart Show 

(Showroom 870A, B) to taste their delicious 

gluten free products. 

For more information, call 800- 

356-8933, e-mail info@robertrothschild 

.com or visit the website at 

www.robertrothschild.com.

20 


Bookbinders: gourmet, 

gluten free soups and chowders 


Bookbinders, a Philadelphia favorite since 

1865, offers an extensive line of premium 

soups and chowder. The company has recently 

expanded its gluten free line to 10 

items: eight vegetable soups (four of 

which are Kosher) and two gourmet chowders. 

All-natural and ready to serve. 

Offering great taste, convenience and 

portion control, Bookbinders’ vegetable 

soups are in 15 oz. glass jars. This line 

recently won the Gold Medal in the 2011- 

2012 Gourmet Products Award as the best 

new product in Soups, Stews & Beans. 

Simply heat and serve, recap and refrigerate. 

Flavors are Butternut Squash and 

Mushroom, Zesty Tomato, Brandywine 

Mushroom, and Sweet Burgundy Onion, 

plus new flavors Irish Potato-Leek, Cuban 

Black Bean Soup, Tuscan Minestrone and 

Sicilian Tomato-Zucchini Bisque. 

Bookbinders also has a full line of gourmet 

seafood soups in 10.5 oz. cans. Two 

are gluten free chowders: New England 

Clam Chowder and Southwestern Clam & 

Corn. Other gourmet flavors include Lobster 

Bisque, our top-selling Snapper Soup, 

Shrimp Bisque, Manhattan Clam Chowder, 

Oyster Stew, Crab Bisque, White 

Clam Sauce and Clam Juice. Some 51 oz. 

foodservice packages are also available. 

Distributors include UNFI, Natures Best, 

Haddon House, DPI, Kehe, Tree of Life, 

Two new dessert toppings from Stonewall Kitchen 

European Imports and others. Please call 

215-322-1305, email info@bookbinder 

specialties.com or visit www.bookbinder 

specialties.com for information. 

Stonewall Kitchen, renowned specialty 

food manufacturer for more than 20 

years, unveils two new gluten free 

dessert topping flavors, Dark Chocolate 

Orange Sauce and Dark Chocolate 

Coconut Sauce. 

A foundation of Stonewall Kitchen’s 

product development is to address customers’ 

preferences for new and exciting 

flavor profiles and offerings using only top 

quality ingredients, which bring out the 

best flavors. 

The Dark Chocolate Orange Sauce was 

created using the best quality chocolate 

liquor and all-natural ingredients, including 

cocoa and orange juice. The result is 

extremely delicious and perfect for pouring 

over scoops of French vanilla ice 

cream, fresh pound cake or decadent 

cream puffs. 

Dark Chocolate Coconut Sauce is a 

mixture of fresh coconut flakes and 

coconut cream, against a deep dark 

chocolate sauce made from the finest 

cocoa and chocolate liquor. This perfect 

pairing of flavors will turn any dessert into 

a decadent treat, and is especially 

delicious as fruit dip or over ice cream. 

For information on the sauces and the 

rest of Stonewall Kitchen’s extensive 

gluten free range, call 888-326-5678 or 

visit www.stonewallkitchen.com. 

Easy, healthy, gluten free, and 

salt free from Purely American 

Ever since they began scooping beans 

in 1988, the foodcrafters at Purely 

American have been creating an increasing 

variety of ways for their customers 

to enjoy healthy, delicious bean 

based foods. Now based in Athens, OH, 

they now offer six unique brands, including 

their newest line, Cholent - 

Kosher Meals Made Easy. 

* Purely American - more than 80 storytelling 

mixes. Each mix tells a story 

about America. 

* Slow Cooker Gourmet - dinner kits that 

are salt-free, Kosher-certified and gluten 

free (9 out of 10). 

Gluten free 


nutrition expert whose firm, Food Consulting 

Co., helps store brands and private 

producers comply with regulatory rules. 

“The use of [gluten free] stamps is becoming 

more commonplace, as many groups 

have the perception that the FDA is slow 

to develop a ‘final rule,’ but consumers still 

want to know.” 

Domino’s Pizza recently introduced 

gluten free crust provides a good example 

of the importance of defining terms. 

The company calls the crust gluten free, 

but many celiac groups have taken the 

chain to task, arguing that “low gluten” 

or “safe for the gluten sensitive” would 

be more correct, since the crust’s production 

is not verified to be free of 

cross-contamination. 

Both premium and gluten free 

The most striking trend has been growth 

in the premium market for gluten free 

products. The Thomas Keller-backed 

Cup4Cup gluten free flour had a successful 

debut in late 2011. Specialty 

foods stalwart Stonewall Kitchen has 

seen great success with gluten free versions 

of their baking mixes (as well as 

their dessert sauces, featured here), 

while Sticky Fingers Bakery, Coffaros 

Baking and Rabbit Creek have all recently 

launched gluten free lines of their 

top-selling products. Specialty flours 

like almond and chickpea are showing 

up in mixes; in the prepared foods section, 

Euforia Cakes is just one of many 

startups providing ready-made premium 

gluten free cakes. Gluten free pastas 

and shelf-stable boxed pies are also 

available, and several brands have 

launched frozen pizzas and pizza crust 

mixes for the gluten free market. 

* Urban Pantry Essentials -100 percent 

organic pantry blends which are gluten 

free and kosher. 

* Farmstand Soup Co. - organic-based 

dinner kits. Salt free, Kosher-certified 

and gluten free. 

* Pioneer Harvest - salt-free, kosher-certified 

and gluten free mixes for high volume 

retailers. 

* Cholent – Kosher Meals made easy. 

Kosher certified, salt- and gluten free 

Not Just Bean Soup Anymore! Our innovative 

brands satisfy the needs of several 

fast-growing consumer segments: 

organic, kosher, healthy life style, valueconscious 

and gluten free. Additional 

services include private labelling, 

high-volume contract packing, licensing, 

farm market branding and creative 

product design. For information on 

all that they offer, please contact 

Ray Leard at 740-592-3800 or via 

rayleard@purelyamerican.com. 

The trend is also reaching condiments 

and ethnic foods, from samosas to 

Nueva Cocina’s Hispanic line. In 

snacks, gluten free options include the 

newly launched Real Deal, which 

features a Sriracha-flavored chip in its 

flavor lineup. 

“I think the next trend will be protein, 

as people on a gluten free lifestyle try to 

supplement that part of their diets,” said 

Joel Warady of Enjoy Life. The company 

is coming out with a Crunchy Flax & 

Chia cereal with protein and omega-3s. 

He also projects, consistent with Karen 

Duester’s observation, that gluten free is 

an indicator of the huge potential market 

for all “free from” foods. 

“It’s not a fad,” he said. “People on 

the bandwagon are just a small percentage. 

The real market is maybe 25 million 

people who have to eat this way to stay 

healthy, and will continue to do so all 

their lives.”

GOURMET NEWS JUNE 2012 GLUTEN FREE FOODS 21 

Coffaro’s Gluten Free Biscotti 

Over three million Americans have Celiac 

disease, and an estimated 18 to 20 million 

more are gluten-sensitive. To serve this 

growing population, gluten free prepared 

products are popping up on grocery store 

shelves in record numbers. This year, sales 

of gluten free products are expected to 

reach $2.5 billion. According to one research 

group, the gluten free market will 

exceed $5 billion in sales by 2015. All of 

this activity makes the gluten free label a 

popular marketing buzzword. 

To meet this demand, Coffaro’s Baking 

Company is pleased to present its gluten 

free line of biscotti. Focusing on all-natural 

ingredients that are wholesome, 

these wonderful biscotti are in line with 

our aspirations to offer consumers who 

are gluten-sensitive choices that are better 

for themselves, their families and the 

environment. 

Coffaro’s gluten free products are also 

made with heart healthy olive oil instead of 

butter or other saturated fats. (Olive oil is 

absolutely wonderful to bake with and is 

enjoying a renewed popularity among educated 

consumers.) These crispy sweet 

treats are dairy-free, low in cholesterol and 

sodium, and made with natural flavors, 

fruits, nuts and pure vanilla. We offer three 

varieties in 6 oz. boxes: Cranberry Almond, 

Lemon Vanilla and Chocolate Chip. 

Contact Coffaro’s at 800-800-9490, via or 

at www.seattlegourmetfoods.com. 

Truebar 

Gluten free leader Bakery On Main has recently 

unveiled Truebar, a new fruit and nut 

bar with nothing to hide. Clear packaging 

allows consumers to see the all-natural ingredients. 

The bars come in six exotic flavors: 

Hazelnut Chocolate Cherry, Walnut 

Cappuccino, Fruit & Nut, Raspberry 

Chocolate Almond, Coconut Cashew and 

Apricot Almond Chai. 

This is good news for on-the-go health 

conscious consumers, including anyone 

who follows a gluten free diet, and that’s 

a growing population. Now it’s not only 

individuals with Celiac disease (who 

must adhere to a lifelong gluten free diet), 

but also people with gluten intolerances, 

those with autism who eat a gluten free 

casein-free (GFCF) diet in an attempt to 

reduce symptoms, a growing number of 

athletes who have adopted a gluten free 

diet to improve performance, and even 

people who have tried it and stuck with 

it because they report feeling better 

eating less or no gluten. 

Truebars are a good source of fiber and 

omega3s, made with many low-GI ingredients, 

are dairy and casein-free and low 

in sodium with no transfat or cholesterol. 

The bars are also GFCO-certified, Kosher 

Parve and Non-GMO Verified. 

Contact Bakery on Main at 888-533- 

8118 or visit www.bakeryonmain.com. 

Gloria’s Almond Divine Cookies 

Gloria’s Gourmet gluten free Almond 

Cookies were introduced three years 

ago by the request of their customers. 

The family recipe is baked in small 

batches to ensure the integrity and 

taste. Three simple ingredients baked 

in a cookie that is tender, chewy and a 

little crispy is the base. Natural chocolate, 

coffee, blood orange, rose and the 

very trendy pistachio make these 

cookies a good tasting gluten free 

treat. Not only is it a favorite among 

health conscious cookie lovers, but it 

is a favorite among kids as well, 

especially the chocolate, which works 

wonders for a gluten free ice cream 

sandwich cookie. The package cookies 

are available in 2-cookie bags…great 

for grab and go, also in retail boxes of 

5.6 oz., and individual foodservice 

packs for restaurants and coffee/tea 

bars. The reviews have been great… 

and the combinations are amazing. 

Learn more about Gloria’s at www 

.arnabal.com. Enjoy the difference!

22 



Plentils Crunchy Lentil Chips 

Enjoy Life Foods, the No. 1 allergy-friendly 

brand whose products are also gluten free, 

enters the savory snack category with its 

innovative line of crunchy lentil chips— 

Plentils[TM]. The four great-tasting flavors 

include Light Sea Salt, Garlic and Parmesan, 

Margherita Pizza, and Dill and 

Sour Cream, and are available in 4 oz. and 

0.8 oz bags. 

Plentils are the newest addition to the 

company’s extensive line, which includes 

cookies, chewy bars, granolas, seed and 

fruit mixes, cereals and chocolate. 

All Enjoy Life products are gluten free, 

free of the top eight allergens, and produced 

with all-natural non-GMO ingredients. 

Since they do not contain any gluten, 

Eat Natural 

Rabbit Creek goes gluten free 

Here at Rabbit Creek Products we’ve noticed 

that more and more people are requesting 

gluten free products than ever 

before. We have also unfortunately noticed 

that some mixes leave a person wanting 

in the taste department. 

This is where we stepped in. Rabbit 

Creek Products’ Gluten Free line consists 

of an All Natural Quick Bread, Chocolate 

Cake, Red Velvet Cake, Lemon Poppy 

Quick Bread, Brownie, Chocolate Chip 

Cookie, Pancake, and Chocolate Chip 

Pancake mixes. 

Made in a dedicated kitchen to abolish 

any cross contamination issues and using 

only the highest of quality ingredients, 

these make Rabbit Creek’s gluten free the 

best there is. 

If you have been searching for a gloriously 

gooey brownie or spongy Lemon 

Poppy bread that is also gluten free, look 

no further than Rabbit Creek Products. 

peanuts, tree nuts, eggs, milk, soy, wheat, 

fish or shellfish, all Enjoy Life products are 

specifically manufactured for the 100 

million people living with food intolerances 

or celiac disease. 

Plentils are one of the only savory 

snack items on the market that is safe for 

this community, and a great-tasting 

product for people simply looking for a 

clean ingredient list. In a “better for you” 

snack, Plentils crunchy lentil chips are 

perfectly positioned to provide a healthy 

and delicious snacking option for all 

snack-loving consumers. 

For more information, call 847-349- 

5920, email jwarady@enjoylifefoods.com 

or see www.enjoylifefoods.com. 

Eat Natural is an all-natural, healthy snack 

full of premium whole nuts and dried fruit 

from growers and producers who think the 

Eat Natural way—people who believe that 

real taste comes naturally, not from dodgy 

additives. 

Eat Natural prides itself on using simple 

recipes and the best ingredients. Each 

bar is produced in small batches to deliver 

exceptional flavor and texture, with 

simple recipes that allow the true taste of 

each ingredient to stand out. Great care 

goes into selecting the finest-sourced ingredients 

to use in every bar, so you will 

be satisfied whether you are looking for a 

quick snack or a delicious indulgence. 

Adding to its already popular selections, 

Eat Natural now offers Dark Chocolate 

with Cranberries & Macadamias. 

Eat Natural bars are gluten free, suitable 

for vegetarians and come in three 

delicious flavors: Yogurt Coated Almond 

and Apricot; Dark Chocolate with Cranberries 

and Macadamias; and Brazils, 

Sultanas, & Hazelnuts. 

For more information or to order, contact 

Brands of Britain at 800-646-6974, 

email info@brandsofbritain.com or visit 

www.brandsofbritain.com. 

Call 800-837-3073 or visit www.rabbit 

creekgourmet.com

24 


The Real Deal All Natural Snacks 


The Real Deal All Natural Snacks was created 

from Keystone Snacks Inc., the 60+year-old 

family-owned company. The Real 

Deal’s products are all manufactured by 

Keystone at its plant in Easton, Pa. These 

all-natural snacks provide the wholesome, 

flavor-powered tastes that we all love, while 

Sierra Soups: A hearty, healthy taste of home 

Customers want to eat healthy, but they 

also have budgets to watch. As a retailer, 

how can you keep your customers coming 

back? One way is with Sierra Soups: vegetarian, 

vegan, gluten free mixes, complete 

with vegetables and spices in every 

package. These treasured family recipes 

are hearty and large enough to serve the 

whole family as a 

complete meal, 

and even have leftovers. 

(Trust an Italian 

mama to feed a 

big family right!) 

Sierra Soups offers 

eight different 

mixes, all delicious, 

inexpensive 

and easy to prepare. 

The most difficult 

step is to 

sauté an onion, 

and sometimes not 

even that. With the current bestseller, 

Fresno Fog Split Pea, customers need 

only add boiling water and cook for one 

hour. French Style Five-Bean Soup is 

great with chicken added, while Mama 

Sorrenti’s Minestrone is good with Italian 

Gluten is a protein family found in wheat 

barley and rye. These grain species were 

used from antiquity because gluten gives 

dough the elasticity needed to rise and 

keep its shape during baking. Gluten is 

also added as a stabilizing agent to several 

food products where it does not occur 

naturally. 

As Americans 

have become 

more aware of 

gluten, there is a 

growing concern 

about gluten in 

grain alcohol, 

which is used as a 

carrier in flavors. 

Grain alcohol is 

produced by fermentation 

of various 

grains, but the 

fermented alcohol 

is further distilled. 

This process separates 

the alcohol 

from all the other 

ingredients, including gluten. Distilled alcohol 

is typically made up of ethanol and 

leaving out all of the processed additives 

that our bodies hate. The exciting tastes, 

textures and colors of these crunchy snacks 

are sure to win you over! Just as CEO Bill 

Corriere Jr. states, “The Real Deal is Real 

Good.” To learn more, call 610-258-0888 or 

visit www.therealdealallnaturalsnacks.com. 

sausage. Directions for all these alternative 

serving methods are on the label, 

making them ideal in gift baskets or to 

cross-merchandise near meat and deli 

counters. 

All eight flavors are equally delicious 

cooked vegetarian, as the spice packet 

included is already complex enough to 

provide excellent 

flavor. Fast 

gaining popularity 

is Italian 

Lentil Soup, 

made with the 

small Pardina 

lentils. It cooks 

quickly and 

tastes fabulous. 

Sierra’s Country 

Vegetable mix 

was created 

without dehydrated 

vegetables 

to include fresh greens from the 

refrigerator. It also makes a perfect turkey 

carcass soup mix. 

From the Sorrenti family to you, “Buon 

Appetito!” Contact Sierra Soups at 800- 

397-6887, or visit www.sierrasoups.com. 

Bakto Flavors: clearing up gluten confusion 

water. The chance that distilled grain alcohol 

will contain gluten or any other protein 

is practically not possible. 

Many of the flavors carried by Bakto 

Flavors LLC are alcohol- and water-based. 

Alcohol is the solvent of choice for extracting 

plant materials. Alcohol is a natural solvent 

found in 

nature and is 

readily broken 

down by the body 

or by microorganisms. 

This note is 

aimed at the many 

customers who 

worry about 

gluten in alcohol. 

There is no gluten 

in alcohol and 

many a person 

sitting at a bar will 

attest to that. 

Bakto Flavors 

specializes in the 

development of 

vanilla, flavors and 

other natural extracts. For more information, 

visit www.baktoflavors.com. 

Sohgave!: low glycemic and naturally gluten free 

Agave nectar is the hottest product in 

the sweetener category. Sohgave is different––and 

better. 

There are over 168 varieties of agave 

in the world, but only one Blue Weber 

agave, and only one is Sohgave. Blue 

Weber agave is grown almost exclusively 

in Guadalajara, Mexico. Sohgave 

is a pure, unrefined, low glycemic 

sweetener––lower on the glycemic scale 

than sugar, honey, maple syrup and 

other sweeteners. Still, it is approximately 

30 percent sweeter than sugar, 

so you’ll use less! For this reason, it is 

an appealing sweetener for people who 

monitor their glucose intake. 

Sohgave! Nectar is nature’s subtle 

Pamela’s Products doubles capacity 

with new bakery, team members 

Gluten free leader Pamela’s Products 

has made a $1 million investment in its 

California-based bakery, 

doubling production capacity 

and consolidating 

operations under one 

roof. The expansion coincides 

with the company’s 

move to strengthen its 

marketing team, with a 

new director of marketing 

and creative director. 

At 76,000 square-feet, 

the new facility spans 

more than one and a half 

acres, joining two previously 

separate bakeries 

under single management. 

Housing a new, energy efficient, 

120 foot-long tunnel 

oven and three new 

wrapping machines, the 

bakery now accommodates 

increased production 

of the company’s full 

suite of gluten free products. 

These include cookies 

and bars, baking 

mixes, biscotti and readyto-eat 

cakes. 

“The new facility reflects 

[our] energy and enthusiasm 

for making the most 

delicious gluten free products 

anyone can buy,” said 

Founder and CEO Pamela 

Giusto-Sorrells. “This milestone 

also demonstrates 

our commitment to our 

loyal fans and our outlook 

on the future. I look around 

this gorgeous new bakery and see so 

many possibilities for sustained growth. It 

really is a dream come true.” 

While adding square footage, Pamela’s 

Products continues to reduce its carbon 

footprint. The company has switched 

concentrated sweetener. Remarkably, 

its flavor is neutral and adaptable for 

gluten free baking, cooking and grilling. 

It will not crystallize like honey, and it 

dissolves quickly in hot or cold. Even 

better, this all-purpose sweetener is an 

economical alternative. 

Why Sohgave? It is the low glycemic 

agave––tested at 17 glycemic index labs 

in Toronto; trustworthy, because it is 

USDA organic Certified and Kosher; 

trendy, with a BPA free re-useable/recyclable 

bottle; and tasted and trusted, 

endorsed by Chef Ania Catalano, author 

of “Baking with Agave Nectar.” 

Come see us at booth 2321 or see our 

website, www.sohgave.com. 

to PET trays made from recycled 

plastic, adopted recyclable cardboard 

packaging and prints with 

soy inks. The company 

has also installed energy 

efficient lighting throughout, 

and sources local 

California ingredients 

whenever possible. 

Three new team members 

were also announced. 

The new Director of Marketing, 

Jennifer Ramstad, 

brings more than 14 years 

of consumer packaged 

goods marketing experience 

to Pamela’s Products. 

Most recently she was Director 

of Marketing at Barbara’s 

Bakery/Weetabix 

North America. Ramstad 

will take the lead in 

Pamela’s marketing, public 

relations, social media and 

branding strategies for 

both trade and consumer 

audiences. 

With an extensive design 

background that has netted 

her more than 150 awards, 

Creative Director Deborah 

Shea has collaborated with 

Pamela’s on the brand’s 

well-known packaging for 

more than 16 years. Shea 

will infuse current and new 

marketing materials with 

consistency across all 

channels including print, 

Web and package design. 

The duo joins Vice President 

of Sales & Marketing Linda Gerwig in 

a new 1,200 square-foot headquarters office 

in San Rafael, Calif. Gerwig, who has 

been with Pamela’s for more than two 

years, is steering the brand’s overall sales 

and marketing efforts.

Fonterra USA 

Hye Quality Bakery 

Brazos Valley Cheese 

SEE PAGE 29 SEE PAGE 32 

SEE PAGE 28 

SUPPLEMENT TO 

JUNE 2012 

GOURMET NEWS 

® 


Cheese 

2012 UPDATE

26 

CHEESE 


Specialty cheese sees 

another strong year 

Cheese remained the top category in specialty 

food spending this year, with $3.44 

billion in sales in 2011 (NASFT figures). 

Whether eating on cheese plates or incorporating 

it into dishes, consumers are taking 

well to specialty cheese and making 

room for it in their plates and budgets. Experienced 

cheesemongers are in demand, 

and consumer interest in and familiarity 

with artisan cheese—especially from 

America—is high and growing. 

Here are some suggestions for how retailers 

can take advantage of it. 

Highlight local interest. 

Make the store a takeoff point for cheese 

appreciation and pairing classes, visits to 

cheese festivals and farm tours. Invite 

local cheesemakers and producers of accompaniments 

like spirits, charcuterie and 

pickles for “Meet the Producer” days or 

themed dinners. This becomes more relevant 

as the concept of *terroir* becomes 

more applicable to certain cheeses. 

Make it fun and approachable. 

Dressed up versions of grilled cheese, 

mac-and-cheese and cheeseburgers 

seem to be customers’ favorite gateways 

to artisan cheese, as these items continue 

to be popular despite years of overexposure. 

Norseland, for example, is promoting 

“Jarlsbergers” for summer. 

Atlanta retailer Star Provisions makes it 

easy for customers to experience new regional 

cheeses with a monthly “Cheese 

and Crackers” club highlighting producers 

from the Southern United States. 

Unusual promotions make a difference. 

A good example is Jana Foods’ Dutch bicycle 

draw, which capitalizes on cycling’s 

Europhile appeal and provides retailers 

with eye-catching displays and materials 

to promote the brand’s authentic, awardwinning 

Dutch cheeses. 

Beyond the cheese shop 

The last year has seen moves by two 

iconic cheese companies, Artisanal and 

Murray’s Cheese, to reach new areas of 

the country. Artisanal tied up with megadistributor 

KeHe—which has a strong network 

of wine stores as well—last year, and 

the partnership has only grown. 

Built around Artisan’s very popular 

Cheese Clock, the partnership incorporates 

retailer support and professionallymanaged 

consumer social marketing. One 

of the new aspects is color-coded tags for 

wine bottles that match sections on the 

Cheese Clock, allowing foolproof selection 

by busy shoppers. The company 

has run promotions with retailers, 

including Costco, HEB, Schnucks, 

Specs, Winestyles and Whole Foods 

Market, and many more are projected 

for 2012. 

Through a partnership with Kroger 

that began in 2009, Murray’s is now in 

nine states. The mini-stores typically 

carry more than 150 types of cheese 

and accompaniments, bringing a slice 

of the selection and expertise of the 

iconic New York City store to much 

wider availability. A Portland store with 

about 300 varieties of cheese opens in 

Fred Meyer in June. 

In other unusual placements, shoppers 

at prototype upscale Walgreens (State and 

Randolph in Chicago, the historic building 

Duane Reade on Wall Street, and one set 

to open in Boston) can now purchase 

cheeses from labels like Sartori along with 

wine, eyebrow shaping, international 

newspapers and takeout sushi. 

Issues 

As appreciation for raw milk cheeses 

grows, so does the debate. The American 

Cheese Society continues to dialogue with 

the FDA and other agencies, toward updating 

regulations to consider small dairies 

and cheese producers. Sessions on raw 

milk and communicating during a food 

service crisis are part of the ACS conference 

this year. Imports are another area of 

concern, as prolonged inspection procedures 

create a challenge for highly perishable 

fresh cheeses. 

Looking ahead 

This year’s ACS Conference will also see 

the first-ever Certified Cheese Professional 

exam, an important step in professionalizing 

cheese expertise. 

Goat cheese may have been a late arrival 

to the U.S. market, but based on the ACS 

Cheesemaker survey released earlier this 

year, it is definitely catching up. While 64 percent 

of surveyed cheesemakers use cow’s 

milk, goat cheese is a close second at 51 

percent. Goats are more affordable to raise 

than cows, and this may accelerate even further 

as the market for goat meat develops. 

Interest is also growing in sheep’s milk 

(used by 15 percent of surveyed cheesemakers), 

both for cheese and thick Eurostyle 

yogurt, though the supply is limited. 

Greek and Greek-style cheeses beyond 

feta are starting to surface, buoyed by the 

interest in Greek yogurt, and the continued 

expansion of the Hispanic market and upscale 

Latin American cuisines shows promise 

for higher quality Mexican cheeses.

GOURMET NEWS JUNE 2012 CHEESE 27 

Norseland makes Jarlsberg part of summer 

Norseland Inc., owned by Tine SA, is the 

exclusive importer and sales and marketing 

agent for Jarlsberg[R] cheese in the 

United States. This summer, Norseland 

will continue its promotion of Jarlsbergers 

with this year’s theme “Throw a Jarlsberger 

in Paradise Party.” 

The promotion was created to support 

retailers with materials to build large displays 

and entice consumers to purchase 

Jarlsberg for their burgers and their favorite 

beverage. Norseland has developed 

merchandising materials for retailers' use 

to promote this fun, beach-centric theme 

nationwide. In-store danglers and on-pack 

stickers will drive consumers to enter the 

online promotion. Eye-catching swim 

tubes make a great seasonal display 

Formaggio goes for the gold with 

new tray products, artisan wraps 

On the heels of two first place awards at 

the World Dairy Expo of 2011 in Wisconsin, 

fresh mozzarella innovator Formaggio 

once again prepares to go for the gold. 

Anthony “The Big Cheese” Mongiello’s 

knack for generating new, trendsetting 

ideas for the food industry has allowed the 

company to gear up for the 2012 contest 

season with even more innovative product 

offerings. First is Wine and Cheese, a 

whole new twist on enjoying the classics. 

The product is a two-compartment tray 

holding sliced aged cheddar and spreadable 

wine topping 

Other new products include two additional 

multi-compartment trays: Feta with 

Mediterranean topping and Fresh Mozzarella 

with Rustica topping. 

Also up for the 2012 contest season is 

Artisan Wraps. The Big Cheese says, “I 

feel that finger-size appetizers with genuine 

Italian meats wrapped around the soft 

creamy center of fresh mozzarella is a truly 

savory experience of honest-to-goodness 

piece, and can koozies can be used for 

giveaways and displays. 

Jarlsberg will also be utilizing social 

media (including Facebook and Twitter) to 

engage customers in the online promotion. 

Consumers can visit the Jarlsberg 

site to enter to win a “Throw a Jarlsberger 

in Paradise Party” kit: a swim tube, mini 

cooler bag/grill, one package of Jarlsberg 

Deli Fresh Slices and a can koozie. Additional 

themed merchandise is available for 

order online with proof of purchase. 

This theme will be promoted in July 

and August, and feedback from the 

trade has been extremely positive to 

date. For more information, be sure to 

visit the Norseland booth at IDDBA or 

find us at www.jarlsbergusa.com. 

Italian cuisine.” With the Artisan Wraps, 

Formaggio is ready to change the face of 

the fresh mozzarella category in the international 

cheese case once again. 

With more than 15 awards––gold, silver 

and bronze, national and international––to 

its name in its 21 years of manufacturing, 

retailers should keep their eyes open as 

Formaggio heads to another National 

Cheese competition. Visit them on the 

Web at www.formaggiocheese.com, or 

contact Ricky Pagan at 845-436-4200 or 

rickyformaggio@yahoo.com. 

Traditional Brick Cheese from Joe Widmer 

Brick Cheese is a Wisconsin original, developed 

in 1877 by a Swiss immigrant named 

John Jossi. Unfortunately only a small percentage 

of what is sold as “brick cheese” 

comes from traditional production. 

Among the cheese’s fans is Ari 

Weinsweig, Co-Founder of Zingerman’s 

Deli. 

“Cheese aficionados who swoon 

over the washed rind offerings from 

Europe should try this all-American 

original. Buy Brick, I tell you—it’s our heritage, 

it’s endangered and above all else, 

it’s good… Take note that there is only one 

place left—Widmer’s Cheese—that makes 

real Brick,” Weinzweig writes on one of 

his websites. 

A third-generation cheesemaker, Joe 

Widmer presses the cheese using the 

same bricks that his grandfather used. 

“Great with beer, on a sandwich, with 

snacks or maybe a spicy Gewurztraminer, 

Brick is a winner in my book. 

I’m big on Brick melted over 

boiled potatoes, with a few 

caraway or cumin seeds 

sprinkled over… Brick rarely 

causes ripples in the cheese 

world, but it’s still, I think, 

one of best ever contributors 

to the country’s culinary 

lineup,” writes Weinsweig in an article 

naming Widmer’s Brick one of “18 

Excellent Cheeses.” 

For information, contact Widmer’s 

Cheese Cellars at 888-878-1107, email 

kristinem@widmerscheese.com or visit 

www.widmerscheese.com.

28 

CHEESE 

Brazos Valley Cheese is a six-year-old 

company based in Waco, Texas. Rebeccah 

Salmeri saw a regular surplus of spring milk 

in her homesteading community, so she 

checked a how-to book and began experimenting. 

Her brothers built her a makeshift 

press; her hard cheese mold was a gallon 

tin can with holes drilled in it, and her 

“aging cave” was an old refrigerator. Since 

then, Salmeri has written a how-to book of 

her own, and now teaches cheese making 

to students from all over the country. 

In 2005, Salmeri’s cousin Marc Kuehl 

visited from Denver, and that year the 

cousins began Brazos Valley Cheese. 

Starting with a weekly load of one 

farmer’s market and two 36-gallon batches 

of milk, the company has since added a 

custom 400-gallon vat from the Netherlands 

and built their own aging cave. Their 

cheeses have received four American 

Cheese Society medals––including a 2011 

First for Eden, a fig-leaf wrapped Brie with 

a line of vegetable ash, and a Second in 

2010 for Brazos Select, a limited edition 

Brie painted with their own sorghum syrup, 

Old Amsterdam 


Brazos Valley Cheese: 

award-winning raw milk cheeses from Texas 

Jana Foods LLC 

Jana Foods is proud to import Vermeer ® , 

named World Champion at the prestigious 

World Championship Cheese Contest 

2012 in Madison, Wis. The full-flavored 

aged gouda was chosen over some 2,500 

great cheeses from around the world to 

win this year’s contest. 

Vermeer is part of “A Dutch Masterpiece,” 

the line that also includes 2004 

World Championship Cheese winner Rembrandt, 

an extra-aged gouda. Just as 

sales of Rembrandt went up triple digits in 

the year after winning the WCMA World 

Championship in 2004 (and kept increasing 

in double digits thereafter), Vermeer 

has taken off like a rocket since it was 

named champion. 

Produced by Royal Friesland Campina, 

Holland’s leading dairy cooperative, Vermeer 

is a mature cheese with a full-bodied 

taste, but with less fat, salt and cholesterol 

compared to the average medium-aged 

gouda. It is aged naturally for 22 weeks to 

achieve the best possible taste. 

wrapped in mesquite and garnished with a 

grape leaf––and can be enjoyed in major 

Texas cities and seven other states, including 

California and New York. 

Today the company focuses on 

six raw cow’s milk cheeses. Please see 

their ad in this issue, contact marc@ 

brazosvalleycheese.com, call 254-230- 

2535 or visit www.brazosvalleycheese.com. 

Jana Foods is the exclusive importer 

of Vermeer and the entire line of “A 

Dutch Masterpiece,” Orange Windmill 

and Kroon ® cheeses produced by 

Royal Friesland Campina and sold to 

fine distributors, retailers and foodservice 

operators nationwide. For information 

on this unique cheese, visit 

www.janafoods.com. 

Old Amsterdam is a premium aged Gouda 

cheese with a smooth texture and rich, robust 

taste. Old Amsterdam does not have 

the dry, salty properties of an ordinary 

Gouda, but has a delicious, rich flavor and 

is easily sliceable. As a result of years of 

dedication and craftsmanship, the Westland 

family successfully formulated a culture 

and unique ripening process that 

imbues Old Amsterdam with its distinctive 

characteristics—a beautiful balance of savory-sweet 

flavor sparked with fine ripening 

crystals. 

This makes Old Amsterdam a perfect 

addition to any cheese board, along with 

fruit, crackers, rustic bread––and, of 

course, wine. Old Amsterdam is also a 

versatile recipe ingredient, with a taste that 

enhances everything from appetizers to 

entrees to desserts. Master cheese makers 

in Holland constantly oversee the production, 

monitoring taste and quality. Old 

Amsterdam is released for sale only when 

it reaches the perfect taste and quality. To 

order, contact dseife@norseland.com or 

call 203-324-5620, ext. 329.

GOURMET NEWS JUNE 2012 www.gourmetnews.com CHEESE 29 

Cello Riserva from Arthur Schuman 

Arthur Schuman is proud to introduce 

Cello Riserva, a truly authentic family of 

award-winning Italian and Italian-style 

cheeses. Cello Riserva Artisan Parmesan, 

Copper Kettle Parmesan, Traditional Romano 

and Hand Crafted Asiago are all 

made at Arthur Schuman's Lake Country 

Dairy facility, the preeminent hard cheese 

producer in the United States. 

For Cello Riserva cheese makers, quality 

isn’t just part of the job––it is an obsession. 

The classic Italian flavors of these cheeses 

stem from craftsmanship dating back many 

centuries, and from the water and mineral 

character of Wisconsin’s rich land that 

echoes the lush pastures of northern Italy. 

A fourth generation family-run company, 

immersed in tradition and regarded as a 

leader in the hard cheese industry, Arthur 

Schuman is committed to delivering the 

expertise of Italian cheese making in every 

wheel of Cello Riserva cheese. Cello Riserva 

is available in exact and random 

weight wedges, wheels with repacks, 

cups, and exact and random weight bags 

in order to meet all of your needs. 

For more information about these 

award-winning cheeses, please contact 

Arthur Schuman Inc. at 40 New Dutch 

Lane, Fairfield, NJ 07004 or on the 

web at www.arthurschuman.com and 

www.cellocheese.com. The company can 

be reached by phone at 973-227-0030, 

fax at 973-227-1525 or email at 

info@arthurschuman.com. 

A new range of natural cheese from New Zealand 

Fonterra USA brings you cheese from the 

dairy heartland of New Zealand. The range 

includes Cheddar, Egmont and Swiss, 

from cows that are grass-fed year round 

and with no rBST. 

Fonterra’s Cheddar is naturally robust in 

flavor, with a dense mouth feel. The mild 

type is aged three to six months, with a soft 

texture suited for sandwiches and cooking. 

Sharp and vintage are aged up to three 

years, full-flavored, crumbly, marbled with 

salt crystals and with a smooth creamy finish, 

hand-selected by our Cheddar masters. 

Egmont is a cheese unique to New 

Zealand. Soft and mild, similar in flavor to 

Jack. Great for kids’ snacks, sandwiches 

and salads. When blended with mozzarella 

or Cheddar, it creates a unique and tasty 

pizza topping. 

Fonterra has taken the classic Swiss 

cheese and added a New Zealand twist. 

Sweet and nutty as you’d expect, but with 

the same robustness as its Cheddar. A 

great addition to a cheeseboard, it pairs 

wonderfully with Sauvignon Blanc. 

Imported by Fonterra USA. Available in 

44 pound, 10 pound, 5 pound, 1 pound or 

8 ounce sizes; block, sliced or cubed; 

shelf life 9 months. For inquiries, call 

954-958-0329. 

Only some 5 percent of Parmigiano-Reggiano 

supply affected by quake 

The Parmigiano-Reggiano supply and 

quality remains consistent and will not be 

seriously affected by the earthquake in 

part of its production zone in May, according 

to Nancy Radke, director of the U.S. 

Information Office for the Consorzio del 

Formaggio Parmigiano-Reggiano. 

The epicenter of the quake was in the 

northeastern area of the production zone, in 

Bologna and Modena, with some damage 

in Mantua. A total of 10 producers (out of 

hundreds accredited) were affected at their 

warehouses, but only one has been affected 

in his production area. Damage is still being 

assessed, but preliminary estimates put it at 

about 300,000 wheels. Estimates of 

400,000 may include wheels of Grana 

Padano, produced in an adjacent area that 

was also affected, according to Radke. 

"At any given time there are 

about 6 million wheels in some 

state of aging," Radke told 

Gourmet News. "So at 

300,000 that is only about 5 

percent of available commercial 

production." Out of that 5 

percent, about 2.5 percent will 

probably be able to be saved. 

Wheels still uncertified (under 

one year of aging) will be used 

as hard grating cheese for 

foodservice applications, but 

not bearing the official seal. 

Others that have internal 

cracking will be sent to 

Consorzio-licensed facilities to be prepacked 

into wedges, while wheels that 

prove undamaged will be sent to other facilities 

to continue aging. 

"At this point it is important to protect 

the integrity of the certification," Radke 

said. For this reason, the Consorzio has 

sent sanitation inspection teams and representatives 

to inspect the affected facilities 

and work with the producers to get 

back up to speed. 

"Rumors of milk quality being affected 

are unfounded," she said further. Those 

interested in following the issue can consult 

the Consorzio’s blog at www.parmesan.com. 

The consumer site was also 

launched in May, and features recipes, 

blog entries and other content to promote 

authentic Parmigiano-Reggiano. 

Pecorino Sardo 

Pecorino is a family of hard Italian cheeses 

made from ewe’s milk. The word derives 

from pecora, meaning ‘sheep’, also from 

the Latin pecorosus, meaning cattle. 

Pecorino sardo, also known as fiore 

sardo, is a firm cheese from the island of 

Sardinia, made from the milk of the local 

Sardinian sheep. It was awarded Denominazione 

d’Origine status in 1991 and 

granted Protected designation of origin 

(PDO) protection in 1996, the year the certification 

was introduced. Its flavour is different 

from that of Pecorino Romano, 

which is also made on the island. Sardo is 

richer, while romano is much more biting 

and salty. Pecorino sardo is delicious in 

contexts where romano could overpower, 

such as in pesto—Ligurian pesto alla genovese 

is traditionally made with a mixture 

of Pecorino sardo and Parmigiano-Reggiano—or 

with fruit. 

Pecorino sardo is an uncooked hard 

cheese made of fresh whole sheep’s milk, 

curdled using lamb or kid rennet. The mixture 

is poured into moulds to give the 

cheese its characteristic shape. After a 

brief period in brine, the moulds are lightly 

smoked and left to ripen in cool cellars in 

central Sardinia. The end product weighs 

an average of 3.5 kilos, sometimes a bit 

more or a bit less depending on conditions 

of manufacture. The rind varies from deep 

yellow to dark brown, encasing a paste 

that varies from white to straw-yellow. 

Sharpness of flavor depends on length of 

maturation. It s most often found in the 

United States as a hard cheese, its more 

mature form. 

Lettieri is proud to import direct from 

Sardinia Corso Pecorino Sardo. For more 

information, call 415-657-3392.

30 

CHEESE 

Asturian cheese Rey Silo selected 

for Spanish luxury grouping 


Vermont Cheesemakers’ Festival to showcase 

specialty food, local wine and beer as well 

Asturian cheese Rey Silo is now the first 

Spanish cheese to obtain the status of Luxury 

Gourmet Brand, and be accepted for 

the elite Luxury Spain group of products. 

The inclusion recognizes not only superior 

quality, but a standard of excellence 

in artisanal elaboration, national 

and international brand recognition and 

meticulous product presentation. 

The two other gourmet products chosen 

are Cavas Gramona and Cortijo Suerte 

Alta Marqués de Prado olive oil. 

Luxury Spain represents the Spanish 

Association of Luxury, a non-profit organization 

which aims to promote highend 

Spanish brands at the national and 

international levels, promoting the 

Spanish brand and 

strengthening high end 

“Made in Spain” labels. 

It is similar to the 

Comité Colbert in 

France. Its honorary 

chair is Princess 

Beatriz d’Orléans. 

Other members of the 

Association include 

Spanish gourmet products 

Flor de Sal d’es 

Trenc, Gin Mare, Caviar 

Nacarii, Castillo de Canena 

oils, ByPepa and 

Suerte Alta, Jamones 

Blázquez, Cavas Recaredo 

and Gramona, 

the restaurants Lhardy and Semon, 

smoked foods firm Benfumat and Chef 

Sergi Arola. 

Rey Silo Afuega’l Pitu is a raw cow’s 

milk cheese, mentioned in accounts 

dating back to the Emperor Charlemagne. 

It is firm, surface-ripened, handsalted 

and turned daily while being aged 

at least two months in an underground 

cellar. The cheese typically has an intense 

flavor of wildflowers and fresh 

milk, with hints of hazelnut and butter. 

Its Red variant is made using the finest 

pimenton from Spain’s Extremadura region, 

adding a spicy finish. In the United 

States, Rey Silo Afuega’l Pitu is distributed 

by The Rogers Collection. 

More than 200 Vermont cheeses will be 

the centerpiece of the fourth annual Vermont 

Cheesemakers’ Festival at Shelburne 

Farms in July, along with dozens of 

specialty foods, fine wines and locally 

crafted beer. The sell-out event is slated 

for Sunday, July 22. 

More than 40 Vermont cheesemakers 

will showcase their products at the festival. 

Artisan bread makers and small-batch 

chocolatiers are among the 20 specialty 

food producers that will join the cheesemakers, 

along with 20 Vermont wineries 

and breweries. 

“Cheesemaking in Vermont has grown 

from a cottage industry with a few wellknown 

brands to a vital piece of our agricultural 

fabric,” said Rachel Schaal of the 

Vermont Cheese Council. “In fact, Vermont 

has the highest number of cheesemakers 

per capita. That, along with the 

fact that Vermont cheeses 

continually bring home the gold 

from national and international 

competitions, has earned us 

the reputation as the Napa Valley 

of cheese.” 

New for 2012 will be a “How 

Cheese Works” seminar with Zoe 

Brickley from the Cellars at Jasper 

Hill and Taylor Cocalis, Co- 

Founder of Good Food Jobs. 

Brickley and Cocalis will explore 

the basic science of cheesemaking 

from pasture to market. Sean 

Buchanan of Farmplate and Alice Feiring, 

Author of “Naked Wine, Letting Grapes Do 

What Comes Naturally,” will lead the popular 

“Wine and Cheese Pairing” seminar. 

The Festival will also feature two free 

demonstrations, a cooking show with Nina 

Lesser-Goldsmith of Healthy Living Market 

and a cheesemaking demonstration with 

Peter Dixon, Owner of Westminister Artisan 

Cheesemaking. 

The fourth annual Vermont Cheesemakers’ 

Festival is presented by the Vermont 

Cheese Council. Admission is $40 

per person, or $50 with wine and beer 

tasting. Seminars are $45 per person 

and seating is limited. For additional information 

and ticket reservations, 

please visit www.vtcheesefest.com or 

call 802-863-5966. Early registration is 

strongly recommended. 

Courtesy of Vermont Cheesemakers’ Festival 

Arena Cheese 

awarded BRC Certification 

Wisconsin-based Arena Cheese was 

awarded certification by the British Retail 

Consortium (BRC) for meeting demanding 

food safety standards under the guidelines 

of the Global Food Safety Initiative (GFSI). 

The announcement was made by Bill 

Hanson, Vice President and head cheese 

maker. Arena Cheese makes prize-winning 

authentic Colby, Colby/Jack, Gouda 

and Naturally Hardwood Smoked 

Gouda cheeses. 

The certification is the result of one 

year’s time and training by the entire Arena 

Cheese team, led by head of Quality Assurance 

Thad Hanson, along with substantial 

plant and equipment upgrades. 

ìMany of our current customers have requested 

and required GFSI certification in 

the past 18 months,î stated Bill Hanson. 

ìWe knew that this was a natural step up 

from our existing food safety program that 

we needed to take, to move Arena Cheese 

to the next level of quality assurance for 

the benefit of our customers. Management 

was and is firmly behind this initiative.î 

Arena Cheese makes Colby and 

Colby/Jack cheese in traditional 6-inch 

longhorns and 4-inch deli horns. Team 

Arena won a medal last month for its 

Colby cheese in the World Cheese Championships, 

the company’s ninth contest 

medal since 2002 for its Colby and 

Colby/Jack cheese. This emphasizes 

Arena Cheese’s commitment to quality 

and consistency. Colby/Jack was first invented 

at this plant in 1979, and Team 

Arena uses the same recipe today to make 

this now universal cheese.

GOURMET NEWS JUNE 2012 www.gourmetnews.com CHEESE 31 

Grafton Village Cheese Company 

Grafton Village is a timeless treasure in the 

foothills of the Green Mountains of Vermont. 

Within the village is a general store, 

a blacksmith shop, the town hall, a church, 

an historic inn and the Grafton Village 

Cheese Creamery, where some of the very 

best cheeses in the world are handmade 

daily from the fresh, raw milk that comes 

from neighboring farms. 

Grafton Tavern Select label is the collaboration 

between cheesemaker and chef. 

Cheesemaker Dane Huebner, and Chef 

David Smith of the Old Tavern at the 

Grafton Inn, work together to make and 

select the most notable cheddars possible 

Odyssey Cubed Feta in Brine 

Klondike Cheese Company brings more 

options to foodservice operators. Now 

available in our Odyssey line, high quality 

Feta pre-cubed in brine. Our Feta cubes 

are made with cow’s milk from family 

farms, cut into 5/8" cubes to lessen prep 

time in your kitchen or to use as an appetizer 

with balsamic oil. Try it with your 

next olive bar or tailor it to your own 

menu needs. 

Our Feta cubes are available in 25- 

pound or seven pound pails, submerged 

in brine to help keep the freshness, authenticity 

and traditional flavor. Brinepacked 

Feta also offers a longer shelf life 

after opening, allowing you to order larger 

quantities and still enjoy the sensational 

tangy flavor that our Feta is known for. 

Today the third and fourth generations 

of the Buholzer family operate the 

Klondike Cheese Factory. We have a 

tremendous dedication and craftsmanship 

to the art of cheesemaking, while 

putting technology to work to keep the 

uncompromising standard of Odyssey 

for the guests at the Old Tavern, including 

our 3-year aged, 4-year aged and the 

award winning maple smoked cheddar. 

Grafton is also excited about an upcoming 

line of small batch, specialty cheeses 

that will go beyond the traditional cheddar 

varieties. Dane works with local cow and 

sheep milk to create variations on classics, 

as well as some completely original creations. 

All of these cheeses are aged in a 

special cheese cave located within the 

creamery. The first of these new cheeses 

will begin to be available sometime around 

the middle of the year. Find out more at 

www.graftonvillagecheese.com. 

Feta Cheese. All three owners are brothers 

and have attained the Master 

Cheesemaker designation. 

For more information about our award 

winning Odyssey Feta Cheese, see our 

website www.klondikecheese.com or call 

608-325-3021. 

Forever Cheese: three new cheeses 

and one welcome return 

It took Michele four years but she finally 

brought Paski Sir from Croatia to the U.S. 

It is a one year aged, pasteurized cheese 

made from sheep raised on the island of 

Pag. The island is windy with little vegetation, 

what little grass there is is in the hills, 

and due to crosswinds much of the salt 

water blows over it. The sheep produce 

very little milk, so that it takes six sheep or 

more to produce one wheel. Influenced by 

the sheep’s diet of salty grass, the cheese 

is rich and flavorful—it is not overly dry 

and there is a beautiful crystallinity in the 

texture, with a gentle sweetness. 

After a several year hiatus, Forever 

Cheese welcomes back Castellot, the 

toma brusca produced in the mountains of 

Catalunya (Spain) by artisan Salvador. This 

raw cow’s milk cheese is better than 

ever—dense, complex and amazing. They 

have also introduced another raw cow’s 

milk cheese, Ermesenda, a washed rind in 

the style of Raclette. Only a few are made 

at a time. This cheese is creamy and savory 

with a slight tartness in the finish and 

an elegance unparalleled. 

Finally, but far from last, from Italy 

comes a small-production bloomy rind 

sheep’s milk cheese from Romagna: Nuvola 

di Pecora. Its name means Cloud of 

Sheep and it tastes like it—creamy, 

smooth and velvety on the tongue. It is 

also distinguished by its square shape. 

For more information please contact 

Forever Cheese, 718-777-0772, or 

www.forevercheese.com. 

Vermont Butter & Cheese creates 

new packaging for top-selling Bijou 

Vermont Butter & Cheese Creamery 

(VBCC) has created a double pack for their 

aged goat cheese, Bijou. The specially designed 

container will help protect the 

cheese, allowing it to continue to age once 

it leaves the creamery. 

The double pack is an updated version 

of the single, which will be phased out 

soon. “Customers seem to prefer the 

larger portion,” a representative of the 

company told Gourmet News. 

One of today’s biggest challenges of 

any cheesemaker is to be able to preserve 

the integrity of the product 

throughout the supply chain, whether the 

product is sold at the local market or sent 

across the country. 

VBCC’s Bijou, meaning “jewel” in 

French, has been a standard in the company’s 

line of soft-ripened goat cheeses 

since their introduction in 2006. “Our aged 

cheeses are very unique as they have a 

distinctive geotrichum rind that gives the 

cheese a delicate, wrinkly surface and 

sweet, yeasty taste. The Bijou is our rendition 

of the small aged goat cheese crottins 

found in France,” said company 

Co-Founder Allison Hooper

32 

CHEESE 


Cheese pairing 

continues to 

expand sales 

What’s not to like about cheese pairing? It sells two categories at once, and allows 

customers to venture out of their comfort zone to find new favorite items. Classes 

are also a simple, casual event to drawing customers to the store, either for the public 

or as private group events that can be assisted by store staff. 

In-store beer and cheese pairing classes continue to be hugely popular, combining 

two strong categories (and male and female demographics). Retailers can reach 

new audiences by partnering to hold classes off-premise, in brewpubs, restaurants 

(a great off-hour promotion) or at producers’ venues like dairies and tasting rooms. 

Even beer and cheese biscuits are doing well, according to Mary Lynn 

Mondich, who creates them for her company American Vintage. The classic variety 

is perfect for cheddar, while her “pizza and beer” cracker does very well 

with Mediterranean cheeses. 

“It is really about talking to the consumer,” she says. “My most successful retailers 

are the ones who go out of their way to talk to consumers, ask them what they want 

and what else the store can provide.” Mondich observes that associates must be 

comfortable upselling not only the product itself but with also its additional benefit 

to the home entertainer: as a conversation starter for hesitant guests. 

Of late, pairing has become so popular that New York cheese restaurant Casellula 

has created some 100 house-made condiments to pair with cheese. Some are seasonal 

(for specific cheeses), but the restaurant typically stocks about 30 condiments 

at any given time. When choosing a pairing, the restaurant’s team considers texture 

and color as well as taste. Their appearance on cheese retailer Anne Saxelby’s podcast 

“Cutting the Curd” is available online, and well worth a listen. 

Other strong areas are of course jams, preserves and fruit spreads. Spicy-savory 

preserves continue to be popular at the shows, from spicy fig to last year’s sofi-winning 

Braswell’s Onion Jam. Pepper jellies and fiery relishes are enjoying a revival 

(perhaps as part of the fad for food from the American South), and their traditional 

pairing with cream cheese is easily updated. 

The new artisan pickles (both vegetables and fruit) are another popular option, 

adding a vinegary tang and sometimes crunch to counter rich cheeses. 

Gourmet crackers and breads round out the cheese plate, and whole or ancient 

grains and sprouted seeds add a healthy novelty to these items. 

Mieli Thun Monofloral Honeys from Viola Imports 

*Cheese and Honey, and some pairing 

suggestions from Andrea Paternoster, 

nomadic beekepeer, Mieli Thun 

Monofloral Honeys* 

The argument of pairing cheeses with 

honey has become almost “cult” like in the 

territorial Italian cuisine. Cheese and 

honey have their own prestigious identity 

and can stand alone—one does not need 

the other. Interestingly, one reason the tradition 

to unite these two products of nature 

was born, is the resulting nutritional 

value of the dairy rich in calcium and the 

honey rich in iron. Like all things requiring 

measure and equilibrium, certain principles 

apply. 

In general, a delicate 

cheese calls for a stronger 

full-bodied honey. For example, 

Melata d’abete, 

with a dark amber color 

and complex notes of 

malt, pairs nicely with a 

fresh ricotta or goat 

cheese. The Acacia, with 

hints of floral, is a much 

better match for the pungency 

of a gorgonzola. A 

sweeter parmigiano reggiano 

or grana pairs nicely 

with a more bitter chestnut 

honey. Fresh honeys 

such as apple or orange complement a 

pecorino. The intense aroma of eucalyptus 

or timo honey will balance a saltier 

cheese such Greek feta, and the more 

pungent dandelion honey pairs nicely with 

a robiola. Lastly, enjoy your pairings by 

preparing first the palate with the honey 

and then follow with the cheese. 

Mieli Thun is available in the United 

States through Viola Imports. Contact 

them at 847-690-0790, via www.violaimports.com 

or through Facebook and 

Twitter. Viola Imports: Authentic Foods— 

Uncompromised Quality. 

Rubschlager Rye-Ola Flax Bread 

Rubschlager Rye-Ola[R] Flax Bread is the 

newest flavor in the Rye-Ola bread group. 

Rye-Ola breads have the true taste of 

Northern European breads, baked in 

Chicago for a flavor fresher than the imports. 

Rye-Olas are made of 100 percent 

chopped whole rye. Flax seed is the richest 

source of omega3s in the plant kingdom. 

Other Rye-Ola varieties are 

Pumpernickel, Sunflower and Black Rye. 

Rye-Olas can be cut into small triangles 

for hors d’oeuvres, or used direct from the 

package, can become the start of a memorable 

open-face artisan cheese or meat 

sandwich. Whether for a snack or a meal, 

or just as an interesting addition to a bread 

basket, Rubschlager Rye-Ola breads are 

perfect. Each slice provides whole grain nu- 

Perk Up Parties wth American Vintage 

By Mary-Lynn Mondich, Chef-Owner 

Cheese and beer pairing takes a different 

form with American Vintage, the only 

cracker company with a “Liquor License.” 

Every cracker is still sliced by hand, in 

small batches. Beer is the main ingredient 

in the dough, giving the finished cracker a 

very home-style texture and taste. Customers 

tell us the combination of flavors 

gives these handmade morsels an addictive 

quality; guests start talking about the 

crackers as soon as they taste them. 

Our crackers have no preservatives, no 

cholesterol and no trans-fats. Only a few 

ingredients and you can pronounce them 

all. Consumers can taste the difference, 

and have said the crackers are “Cheese’s 


Create wonderful cheese-based rollups 

and flatbread snacks with 

the Hye Roller: a soft 

cracker bread designed for 

foolproof rolled sandwiches 

and wraps. It is developed 

from a traditional Armenian 

recipe, by California’s Hye 

Quality Bakery. 

With its velvety texture, 

thinness and flavor, the Hye 

Roller complements any ingredient 

for a light yet satisfying 

eating experience. 

Unlike tortillas or other flat 

breads, Hye Rollers hold ingredients 

without turning soggy, splitting 

apart or cracking. Rollups can be made 

fresh and held from 48 to 72 hours de- 

Way Better Snacks 

Want a break from traditional cheese accompaniments? 

Way Better Snacks chips, 

packed with unique sprouted ingredients, 

seeds and whole grains are hearty and 

distinctive enough to stand next to some 

diverse cheeses. Here are just a few recommendations: 

Simply Sweeet Potato: The undercurrent 

of sweet potato in these gems lends 

itself well to something a bit salty and 

earthy like goat cheese or a blue. 

Simply Beyond Black Bean: The perfect 

foundation for a spicy pepper jack. 

Simply So Sweet Chili: These chips 

have a chili kick and pair nicely with 

Asadero or Queso Fresco. 

trition, flavor and fiber, leaving the diner satisfied 

long after the snack or meal is finished. 

For information and inquiries, call 

Rubschlager at 773-826-1245 or visit 

www.rubschlagerbaking.com. 

Perfect Partner.” In three flavors: Pizza and 

Beer, and Smoky Chipotle, Lime and Beer 

(in Mild and Hot Hot Hot). See our wine 

flavors in the Baked Goods guide. 

We are a small artisan company and appreciate 

your interest in our crackers. Call us 

at 718-361-1003, email info@americanvin 

tage.com or visit www.americanvintage.com. 

pending upon ingredients. 

Baked from natural ingredients 

and unbleached 

flours with no 

trans-fats or preservatives. 

White and Wheat 

flavors available, as well 

as Pesto for foodservice. 

Packed 36 to a case, for 

retail (12 resealable vacuum-packed 

bags, three 

per bag) or foodservice 

(six bags, six sheets per 

bag). Shelf life eight 

weeks refrigerated, six 

months frozen, two 

weeks at room temperature. 

Contact Hye Quality Bakery at 877-445- 

1778 or visit www.hyequalitybakery.com. 

Simply Sunny Multi-Grain: This diverse little 

chip partners well with most cheeses. The 

company recommends cheddar or Gouda. 

Also available are Simply Unbeatable 

Blues and No Salt Naked Blues. Way Better 

Snacks are certified gluten free and 

kosher, Non-GMO Verified. Contact 

janineevans@livebetterbrands.com or visit 

them at www.gowaybetter.com.

GOURMET NEWS JUNE 2012 www.gourmetnews.com IDDBA SHOW PRODUCTS 33 

IDDBA Show Products 

RICH GOAT CHEESE PROVIDED 

BY MT. STERLING CO-OP CREAMERY 

By Patricia Lund, Marketing Director, 

Mt. Sterling Co-op Creamery 

Mt. Sterling Co-op Creamery currently carries 

a line of 20 quality products. These 

products include four types of Raw Milk 

Goat Cheddar, two types of Pasteurized 

Goat Milk Cheddar, Goat Milk Jack Style 

with seven different flavors, Goat Milk 

Feta, Goat Milk Mozzarella, Whey Cream 

Goat Butter, Artisan Blend shreds and the 

Sterling Reserve. 

Mt. Sterling’s creation of a unique goatmilk 

product in 1994 was a Goat Whey 

Cream Butter. This was a product that was 

unique to the goat-product industry at the 

time and was the first goat butter produced 

in the state of Wisconsin. Mt Sterling currently 

has the only commercially produced 

whey-cream goat butter on the market. 

The goat whey cream is separated from 

the whey, which was originally a waste 

product, and promotes Mt. Sterling’s focus 

to be sustainable. The cream is then 

churned into butter with the qualifications 

and commitment of our buttermaker, Bjorn 

Unseth. As a dedicated and active participant 

in the dairy-goat cheese industry, and 

the Wisconsin agricultural community, Mt. 

Sterling’s buttermaker demonstrates why 

our whey cream goat butter is a high-quality 

dairy goat product. 

Once the whey cream butter is churned, 

packaging of the butter begins. Mt. Sterling 

has maintained the same package design 

for this product throughout the years, 

which makes the one-pound blue box an 

easily recognizable product. 

This rich, flavorful butter maintains the 

smooth texture associated with goat milk 

products. Our whey cream butter is ideal 

for health-conscious consumers and is 

often recommended for those with intolerance 

to cow-milk products. All natural with 

no colorings, the whey cream butter is 

snow white in appearance. Ideal to substitute 

for dairy butter in cooking or baking, 

Mt. Sterling’s whey-cream goat butter is 

available to consumers, retail stores and 

distributors alike. 

Stop by booth 1354 to sample product 

and pick up material. The company 

may also be reached by email at 

mtsterlinglund@yahoo.com. Call toll free 

at 866-289-4628, or visit the website at 

www.buymtsterlinggoatcheese.com. 

BARRY’S BAKERY FRENCH TWIST PHENOMENON 

More than two decades ago, Barry’s Bakery 

introduced “Just Great Taste” to the world. 

Barry’s Bakery French Twists are composed 

of layer upon layer of puff pastry sprinkled 

with sugar and cinnamony goodness. No 

cholesterol, no butter, no eggs, no yeast, no 

dairy and low in sodium. Barry’s commitment 

to a healthier sense of “Just Great 

Taste” is as serious as his previous heart attack. 

Straddling the line between decadent 

taste and a healthier-for-you attitude, 

French Twists bridge the delicate balance 

of great taste and guilt free consumption. 

The continued success of French Twists 

comes as no surprise; its longevity goes beyond 

its more than ten month shelf life. It’s 

the variety of flavors (Original Cinnamon, 

Raspberry, Maple, Almond and Chocolate 

Chip) that attracts a diverse crowd of customers. 

Whether they are searching for the 

perfect vegan certified companion or OU 

certified Kosher parve snack, there is something 

for everyone. Standing tall in their elegant 

4.5 ounce retail bags or lying down 

in their 5 and 7 ounce tubs, there is a package 

for every place. With an eye catching 

display rack or elegantly designed shipper, 

each perfect package beckons to all to be 

taken home or devoured on site. 

Each French Twist is elegantly twisted and 

oven-baked. Great care is taken to ensure 

that each French Twist continues to be the 

only one of its kind. Others have tried to imitate 

our winning combination, but all have 

failed in their endeavor. What seems so simple 

is more than just a sum of its parts. With 

no added fillers or substitute sweeteners, 

French Twists simply towers above the competition. 

You would be hard-pressed to find 

any other bakery product with a more perfect 

combination of cinnamony sweet goodness 

and a healthier-for-you attitude. 

Whether they are the perfect partner to 

a cup of coffee or a midnight snack, every 

moment is just right. For those who manage 

their daily diets one point at a time, 

they can rest assured that each satisfying 

serving is right on point— one to be exact. 

Calling out to patrons from their easily 

identifiable bag or tub, or simply adorned 

in your own privately recognizable package, 

the choice is yours. Designing your own 

private label has never been easier. From 

low minimums to high profit sales, there is 

no denying the proven formula of “Just 

Great Taste.” It’s available in more than 

twenty thousand stores across the globe, the 

only question is…why not yours? 

For more information, please visit booth 

5458, contact us at www.barrysbakery.com or 

www.facebook.com/barrysbakeryfrenchtwists. 

Please call at 800-894-7887 or 623-478-9979. 

BUTCHER’S BEST: THEIR NAME SAYS IT ALL 

When it comes to quality, the name 

Butcher’s Best says it all, but they have 

plenty to say when it 

comes to their Kabobs! 

Perfect as appetizers or 

the main protein source 

for a healthy meal, 

Butcher’s Best Chicken 

and Pork Kabobs are a 

simple yet delicious 

choice for the indoor or 

outdoor grill. 

To be called the best, 

you have to use the best, 

which is why their 

Kabobs are made using 

100 percent full-muscle 

chicken breast meat and 

100 percent pork sirloin. 

They pride themselves 

on using the 

highest quality ingredients 

in their marinades, 

and you will never find 

breading, skin, or MSG in a Butcher’s Best 

Kabob. To keep their products fresh from 

their butchers to your kitchen, they use 

their Butcher’s Best Easy Peel Package; not 

only is it quick and simple to open, but also 

provides a vacuum seal freshness, guaranteeing 

a long shelf life frozen or thawed. 

Beyond Kabobs, the Butcher’s Best family 

of quality products includes 

their Hand-Cut 

Butterfly Seasoned Pork 

Tenderloins, Center-Cut 

Seasoned Pork Loin 

Chops, and their Hand- 

Tied Bacon Wrapped Seasoned 

Chicken Breast 

Roasts. They even carry a 

line of fire-roasted, fully 

cooked, seasoned and 

marinated meats just heat 

and serve! 

Butcher’s Best believes 

in convenient, fresh, seasoned 

products with 

unique flavors developed 

by their butchers to create 

extraordinary meals 

even on ordinary days. 

Enjoy the taste of Sweet 

or Smokey BBQ, Chili 

Lime, Dijon & Honey, Sweet Chipotle and 

Teriyaki with zero prep time to marinate! 

Please stop by the Butcher’s Best booth at 

1740 you can “grill” their experts on any 

product questions, and enjoy a taste of the 

Butcher’s Best for yourself! 

KLONDIKE HOLDS TO THE 

FINEST STANDARDS OF CHEESE 

Klondike Cheese, located in Monroe, 

Wisc., manufactures some of the finest 

cheese in the world and 

is a fourth generation 

family-owned-and-operated 

business that has 

been manufacturing 

cheese since 1925. The 

third generation of 

Buholzer brothers Ron, Steve and Dave, 

with help from the fourth generation, operate 

Klondike today. And though they 

have made many different cheeses throughout 

the years they currently produce Feta, 

Muenster, Brick and Havarti. You may be 

familiar with their brand of Feta under the 

Odyssey label, or their Swisconsin Brick 

and Muentser, but they also make cheese 

for a variety of private-label companies. 

A lot has changed since 1925, but the art 

of cheesemaking has stayed the same. It is the 

advanced technology and equipment used 

today that allows cheesemakers to become 

more efficient in everyday plant operation. 

Klondike has been a great example of keeping 

a time-honored recipe, but using state-of-the 

art equipment to manufacture a quality, consistent 

product day in and day out. 

Their success is proven year after year, 

with their cheese always placing among of 

the top spots in their category in 

many competitions. This year especially, 

where they claimed four 

awards at the World Championship 

Cheese Competition, and their Feta 

Cheese took first place. They take a 

lot of pride in their plant and already 

had a great reputation of being a high-quality 

producer, but having judges from 

around the world recognize how great their 

cheese taste confirms that they know how 

to produce a flavorful, world-class cheese. 

To keep up with their success, the company 

has recently completed a storage and 

cooler expansion, which will allow them to 

keep more products and supplies on hand. 

Currently, Klondike Cheese is building another 

part of the facility that will produce 

Greek Yogurt in the beginning quarter of 

2013. It will be an authentic Greek recipe 

with thick and creamy texture, and will be 

held to the highest standards, right along 

with their cheesemaking talents. 

Visit Klondike Cheese at booth 2525 in the 

Wisconsin section of IDDBA, at www 

.klondikecheese.com or call 608-325-3021.

34 

IDDBA SHOW PRODUCTS 


JUST DESSERTS 

Founded nearly 40 years ago, Just Desserts 

originated simply from a family cheesecake 

recipe and a passion for making the most 

delicious, highest quality desserts. 

Originally opening cafes around the San 

Francisco Bay Area, they built a brand that 

soon became recognizable and highly coveted. 

Over the years, the Just Desserts brand 

grew its assortment nationally and was then 

distributed throughout retail stores and specialty 

groceries alike. Customers craved the 

unique flavors, authentic ingredients and 

artisanal feel of baked goods that they remembered 

as a child, and Just Desserts was 

and continues to be a piece of that sweet 

memory many hold dear. 

Employing a team of over 150 dedicated 

bakers and production staff, Just Desserts 

ensures that passion and quality is infused 

into each product they make. 

Whether it’s baking, frosting or decorating 

every baked good that comes out of 

their 65,000 square foot kitchen is made 

with quality and care, just like you would 

create at home packed full of natural ingredients 

and lots of love. 

Hearing what customers crave, Just 

Desserts continues to develop new products 

while keeping traditional baking 

methods and products alive. Just when you 

thought you had a favorite Just Dessert, try 

something else—you may find a new one. 

CONROY FOODS UNVEILS 

NEW BEANO’S DRESSING FLAVORS 

By Weyd Harris, National Sales Manager, 

Conroy Foods. 

We are Conroy Foods. We are the manufacturer 

of Beano’s Deli Condiments. Beano’s is 

the number-one selling brand of 

Deli Condiments. Back in 1986, 

Beano’s was born out of a restaurant 

by the same name in a small 

town just outside of Pittsburgh. 

Jim Conroy and his wife Leslee, 

along with his brother Bill, operated 

the restaurant during the day 

and bottled Beano’s Original Submarine 

Dressing at night. It became 

so popular that it was decided to sell the 

restaurant and go into the sauce business full 

time. A production facility was established 

and history was made. Today, Beano’s is a 

global brand with sales throughout North 

America, Central America, Europe and Asia. 

At this year’s IDDBA we will be launching 

two new items, Beano’s Submarine Dressing 

with Olive Oil and Beano’s Submarine 

Dressing with Balsamic Vinegar. These two 

new products put a slightly different spin to 

Beano’s Original Submarine Dressing. 

In addition, Beano’s produces a wide variety 

of condiments including Original Submarine 

Dressing, Honey Mustard, Deli 

Mustard, Horse Radish Sauce, Buffalo 

Sandwich Sauce, Chicken Wing Sauce, All 

American Sandwich Spread, Southwest 

Sandwich Sauce, Wasabi Sandwich Sauce, 

Beano’s Smokey Bacon Sandwich Sauce and 

our new Cranberry Honey Mustard. 

Beano’s created the deli condiment category. 

Our goal was to create incremental impulse 

sales and profits for the Deli 

Department. We offer attractive 

merchandising tools to 

help our retailers promote 

Beano’s in their stores. We 

have wire countertop racks 

that sit on top of deli counters 

or on sandwich islands, 

permanent wood floor racks 

and shippers with a variety of 

headers that are extremely effective in increasing 

sales. 

Please stop by our booth to view all our 

products and have some fun with our Live, 

Love, Get Sauced Corn Hole Game and 

enter a raffle to win one of the games. You 

can watch our new television spots and 

sandwich making instructional videos. We 

will also have a limited supply of “Live 

Love, Get Sauced” T-shirts. 

As we always like to say, “No matter how 

you slice it, stack it, or spread it, Beano’s 

makes it better!” Live, Love, Get Sauced! 

Learn more about the company by visiting 

booth 2443 or calling at 412-781-1446. 

You can also learn all about our products at 

conroyfoods.com. Watch for us on 

YouTube, Facebook and Twitter!


BUYERS GUIDE 35 

BUYERS GUIDE 

B A K E D G O O D S 

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. 

American Vintage Wine Biscuits 

Artisan crackers with wine or beer as the main ingredient. We are popular 

with "foodies" and wine lovers interested in new flavor combinations for their 

taste buds. Our customers tell us the combination of flavors gives these 

handmade morsels an addictive quality. Our crackers were invented by our 

chef, determined to create a cracker with flavor and texture to complement 

any cheese, dip, topping or to be enjoyed on its own. 

SRP: $5.50-$5.95 

No. of baked goods offered: 6 

American Vintage Wine & Beer Biscuits 

718-361-1003 

www.americanvintage.com 

Emily’s Chocolate Covered Fortune Cookies 

Everyone loves a fortune cookie. Now add chocolate, a hint of holiday flavor, 

fun fortunes to celebrate the season, great packaging and a price point that 

makes this an ideal Christmas gift for oneself, and you have Emily’s Chocolate 

Covered Fortune Cookies. 2012 Holiday Collection available. 

SRP: $5.99 


AMES International Inc. 

888-469-2637 

www.emilyschocolates.com 

Apricot Strudel 

Baked in Munich and rolled in layers (not a single log) for a delicate texture. 

Simply thaw, eat and enjoy. Available in apple—using tart cold-weather apples 

from Bavaria—and the new apricot variety. Just thaw, serve and enjoy. 

Perfect for prepared foods departments or as a unique coffee bar dessert. 

Apex Imports 

209-295-4664 

www.wolfgangspretzels.com 

Gloria’s Gourmet Cookies 

These sweet treats shine by using simple, fresh and timeless ingredients, 

for both our signature sandwich cookies and gluten free almond cookies. 

Each is a scrumptious confection, from our original lemon raspberry to the 

award-winning chocolate orange with raspberry. We use our own blood orange-infused 

oil to bring an extra burst of citrus to these delicate, chocolatey 

cookies, along with other fine ingredients for a naturally good tasting-treat. 

Enjoy the difference! 

SRP: $5.50 

No. of baked goods offered: 4 varieties of sandwich cookies/2 varieties of 

cookie bites/6 varieties of gluten free 

Gloria’s Gourmet Cookies 

(a division of Arnabal International Inc.) 

949-861-8820 

www.arnabal.com 

Wicked Jack's Tavern True Jamaican Rum Cakes 

Rum lovers and cake lovers will both fall for the exquisite rich, full taste of 

Wicked Jack’s Tavern True Jamaican Rum Cakes. Carefully crafted recipes 

derived from generations of Jamaican tradition has produced a rum cake so 

flavorful, so powerful, it’s quickly gained a reputation as the best-tasting rum 

cake available anywhere. Moist, buttery texture and a rum-soaked glaze add 

delicious detail that makes all other rum cakes walk the plank! Four distinct 

and unforgettable flavors, each with its own unique taste characteristics but 

all with the unmatched flavor of true Jamaican Rum. 

No. of baked goods offered: 4 flavors of rum cake: Chocolate Rum, Caramel 

Rum, traditional Butter Rum and Red Velvet. 

AromaRidge 

770-421-9600 

sales@aromaridge.com 

Dean’s of Scotland Shortbread Cookies 

Dean’s of Scotland is still a family-run business that prides itself on practicing 

time-honored traditional home-baking methods. Baking in small batches, at 

lower temperatures and for longer periods of time than other cookie makers 

do, Dean’s creates the delicious and unique "melt in the mouth" sensation 

it is famous for. Using some of the finest Scottish ingredients available, Dean’s 

of Scotland makes all-natural shortbread cookies without any preservatives. 

Dean’s of Scotland shortbread cookies are available in fingers and rounds. 

SRP: $4.49-$5.99 


Brands of Britain LLC 

800-646-6974 

www.brandsofbritain.com 

CookieZen Bites 

New from CookieZen LLC, the makers of Cookies & Corks. CookieZen Bites are 

artisan grab-n-go cookies. These gourmet cookies, being prelaunched for orders 

at the Fancy Food Show, come in a 2 ounce package of four cookies. Two flavors 

are being offered: Zesty Lemon and Sea Salt Chocolate Oatmeal. Each will be sold 

in a POP counter-top display that holds 18 units. The cookies have a six month 

shelflife and contain no artificial preservatives, flavors or colors. There are no trans 

fats or hydrogenated oils. Visit us at Booth 3132 at the Summer Fancy Food Show. 

SRP: $2.85 

No. of baked goods offered: 2 product lines: Cookie & Corks, sweet and 

savory cookies packaged for wine pairing, and CookieZen Bites—Artisan 

grab-n-go cookies. 

CookieZen LLC 

888-499-3677 

www.cookiesandcorks.com 


Soft 16-inch cracker bread for foolproof rolled sandwiches and wraps. With 

its velvety texture, thinness and flavor, the Hye Roller complements any filling, 

for a light yet satisfying experience. Unlike tortillas or other flat breads, Hye 

Rollers hold fillings without turning soggy, splitting or cracking. Rollups can 

be made fresh and held up to 72 hours (depending on filling). Baked from 

natural ingredients and unbleached flours, with no trans fats or preservatives. 

Shelf life 8 weeks refrigerated, 6 months frozen, 2 weeks at room temperature. 

In White and Wheat flavors, with Pesto available for foodservice. 

SRP: $6.99 to $7.99 for retail pack of three. Packed 36 per case, in retail 

(12 resealable vacuum-packed bags, three per bag) or foodservice (six bags, 

six sheets per bag). 

No. of baked goods offered: Five 


877-445-1778 

www.hyequalitybakery.com 

J&M Cheese Straws 

A traditional southern delicacy baked to perfection, combining a light crisp 

texture and only the finest natural ingredients for the best-tasting cheese 

straws you’ll ever find. Available in Original Cheddar, Asiago, Bleu, Jalapeño 

and Insanity. 

SRP: $3.30 (2.5 ounces); $6.40 (6 ounces) 

J&M Foods 

800-264-2278 

www.jm-foods.com 

Euforia All-Natural Thousand-Layer Cake 

A gluten free luxury: a Dutch-Indonesian tradition, with an exotic spicy flavor 

that is delicate and not too sweet. Great reviews from gluten free blogs! Available 

in spice, vanilla or lemon, great as a snack or paired with coffee, tea or 

wine. Also available: cadeau gift boxes, six slices in the flavor of your choice, 

beautifully packed with organic tea or coffee. Individual one-ounce slices are 

about 2¼ inch square; whole cakes arrive boxed for retail sale. 

SRP: $14 

No. of baked goods offered: 3 flavors, 3 formats (individually wrapped 

slices, whole cake and roulade) 

Kartikas’s Kitchen 

520-305-9289 

www.euforiaconfections.com/wholesale

36 

BUYERS GUIDE 


BUYERS GUIDE 



PARTNERS Mia Dolci Gourmet Cookie Crisps 

Crispy treat, lightly sweet. Partners’ Mia Dolci Gourmet Cookie Crisps satisfy 

the sweet tooth without the excess calories, added preservatives, or artificial 

flavors. Choose from four delicious flavors: Chocolate Vanilla Swirl, Lightly 

Lemon, Toasted Hazelnut and Cinnamon Crisp. Mia Dolci cookies are superb 

alone or paired with your favorite coffee, tea, sorbet, or ice cream. As with 

all Partners products, Mia Dolci are certified kosher and contain no hydrogenated 

oils or trans fats. Designed with versatility in mind, Mia Dolci are 

available in 6.5 ounce or 2.0 ounce boxes and can be displayed either vertically 

or horizontally. 

SRP: $4.99 for a 6.5 ounce box 

No. of baked goods offered: More than 40 SKUs across 5 brands 

Partners, a tasteful choice company 

1-800-632-7477 

www.partnerscrackers.com 

Dolcedolio Handmade Olive Oil Biscotti 

Dolcedolio ® Biscotti are handmade in Italy using only the finest all-natural 

ingredients: whole-wheat flour, sugar, lemon juice and extra-virgin Taggiasca 

olive oil. The delicate Taggiasca extra-virgin olive oil from western Liguria is 

perfect for confections, and is the unique ingredient for these round, wholesome 

and delicious Dolcedolio® biscotti. Perfect for retail displays and gift 

baskets. 

SRP: $9.95 per 6.35 ounce box 

No. of baked goods offered: 2 varieties, Original and Lemon 

Po Valley Foods, Corp. (importer) 

516-801-4688 

www.povalleyfoods.com 

Rubschlager Baking 

Rubschlager Baking offers a delicious line of European-style 

specialty breads, all 100 percent whole grain, which are an excellent 

source of fiber. Available in Cocktail Breads, Square Breads, Rye-Ola 

Breads (100 percent Rye), Toasted Mini Chips, and Dinner Rolls, 

these dense, hearty breads carry the Whole Grain Council stamp 

and are Kosher OU Pareve. Most loaves are one pound, and most 

products are available as shippers. 

SRP: Varies by product category 

No. of baked goods offered: Approximately 60 SKUs 

Rubschlager Baking 

773-826-1245 

www.rubschlagerbaking.com 

Almond with Cherries Biscotti 

Coffaro’s Baking Co. is pleased to present its Almond with Cherries Biscotti 

8 ounce box. These crispy, not-so-sweet treats are crafted using all-natural 

ingredients, including heart healthy olive oil (instead of butter or other saturated 

fats), flavors and pure vanilla. Almonds, being one of the most nutritious 

of all nuts, are naturally low in saturated fat and contain many other protective 

nutrients. Paired with vitamin rich dark cherries, these delicious authentic 

Italian biscotti are dairy free, low in sugar, cholesterol, and sodium. These 

wonderful biscotti are in line with Coffaro’s aspirations to offer consumers 

healthier menu choices. 


Coffaro’s Baking Co. 

800-800-9490 

www.seattlegourmetfoods.com 

Tortuga Caribbean Rum Cake Shipper Displays 

Authentic and original Tortuga Caribbean Rum Cakes are offered in a freestanding 

shipper display that holds 60 4-ounce rum cakes or 30 16-ounce 

cakes. Packed with original golden with walnuts, or choose assorted flavors 

including coconut, chocolate, key lime, banana and pineapple. A consumer 

promotion to win a Caribbean cruise for two is included on the display. Tortuga 

rum cakes are baked in the Caribbean with the finest ingredients, handglazed 

with oak-barrel aged Tortuga Gold Rum and vacuum-sealed to lock 

in the delicious freshness. Cakes are available in three sizes—4 ounce, 16 

ounce and 33 ounce—and nine tropical flavors. 

SRP: $5.99/4-ounce rum cake 

Tortuga Rum Cake Co. 

305-378-6668 or 877-486-7884 

www.tortugarumcakes.com 

Almondina Yogurt Dipped BranTreats 

A delicious take on Grandma Dina’s secret Almondina ® cookie recipe, our healthy 

BranTreats ® are crispy wafers laced with the invigorating flavor of cinnamon, 

studded with the rich goodness of roasted almonds and natural sweetness of 

plump raisins. These Cookies for Breakfast now come dipped in our smooth 

delicately sweet yogurt confection and offer an all-natural, guilt-free indulgence. 

Grandma Dina would be proud. Product introduced April 2012, will be shown as 

a New Product at IDDBA (booth 5349) and Summer Fancy Food (booth 1916). 

SRP: $4.99 per 4.75 ounce box 


Almondina 

800-736-8779 

www.almondina.com 

BISCOTTEA Blueberry Tea Shortbread 

We bake BISCOTTEA Blueberry Tea Shortbread with actual Organic White Tea 

and Organic Blueberry Juice for a delicious flavor experience in each buttery 

square of buttery Biscottea Shortbread. The white tea from China’s Fujian 

province is caffeine-free and high in antioxidants. All our BISCOTTEA Shortbread 

varieties are elegantly packaged: Single Serve (.7 oz.) is perfect for tea and coffee 

counters and for gift baskets, Grab & Go Two packs (1.4 oz.), Retail Packs of 8 

squares of shortbread (5.6 oz.) for the cookie aisle. We also offer BISCOTTEA 

shortbread in an elegant 24 cookie assortment with all our six tea-baked shortbreads 

for year round gifting. 

SRP: $4.99 per 5.6 ounce retail pack. Also available: single pack ($0.79) graband-go 

two-packs ($1.49) and 24-pc gift assortment ($19.99). 

No. of baked goods offered: 6 in tea line: Earl Grey, Chai, Mint, Blueberry, African 

Rooibos and Traditional Tea Time. Also available: Biscoffee. 

BISCOTTEA Baking Co. 

425-313-1993 

www.biscottea.net 

Kuchenmeister Cranberry Stollen 

Kuchenmeister’s Stollen collection, imported from Germany, creates a holiday 

feast. Featuring Kuchenmeister’s Cranberry Stollen Gift Box. Each attractive, traditional 

loaf bursts with rich, fresh taste. For more than 125 years, Kuchenmeister 

has taken pride in its original recipes and special baking process. Since the 

Stollen are baked in tins, the raisins do not burn. Collection includes five Stollen 

loaves, wrapped in clear, see-through packaging: Butter Almond, Marzipan, Cranberry, 

Christstollen and Small Marzipan. Six Stollen selections come in stunning 

gift boxes: Rum, Black Forest, Marzipan, Christollen, Small Marzipan and Cranberry. 

Legendary Kuchenmeister sets the bar for remarkable Stollen excellence. 

See it at the Summer Fancy Food Show, booth 2107. 

SRP: $9.99- $ 13.99 


Kuchenmeister Stollen (imported by Carl Brandt Inc.) 

800-275-4326 or 203-256-8133 

www.carlbrandt.com 

French Almond Cakes 

Elegant, little cakes with the rich and nutty taste of sweet almond. Soft and moist 

with crisp edges- these are made with the finest quality, all natural ingredients. 

SRP: $17 for a box of 20 

No. of baked goods offered: 5 products (many different variety packs) 

Donsuemor 

888-420-4441 

www.donsuemor.com 

Fancypants Crunch! Cookies 

Brand new at the Summer Fancy Food Show: 100 percent natural, nut-free cookies 

in five flavors: chocolate chip, double chocolate, brown sugar oatmeal, vanilla 

sugar and gingersnap. Baked to a light, crunchy texture, and finished with a dash 

of salt, each cookie creates an addictive experience. Packed in 100 percent recycled 

plastic containers. At only 50 calories per cookie, Crunch! cookies are an 

affordable indulgence in more ways than one. 

SRP: $4.99 per dozen 

No. of baked goods offered: 5 lines, including Iced (nut-free) and Hand-Decorated 

Fancypants Baking Co. 

508-660-1140 

www.fancypantsbakery.com

GOURMET NEWS JUNE 2012 BUYERS GUIDE 37 

BUYERS GUIDE 


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. 

Traou Mad Brittany Cookies 

In the ancient Breton language of northern France, Traou Mad means “good 

things” and anyone who tastes these would agree. Made with only the freshest 

and finest flour, eggs, and sugar and without added preservatives or chemicals, 

Traou Mad Brittany Cookies are a delicious treat for children and adults alike. 

Housed in beautiful blue or red vintage tins decorated with paintings of Breton 

village life, the cookies are a perfect gift or to enjoy at home. 

SRP: $14.50 per 7 ounce tin 


The French Farm 

713-660-0577 

www.thefrenchfarm.com 

HomeFree Vanilla Mini Cookies 

Delicious, healthy cookies for everyone, including people with special dietary 

needs: gluten free, 70 percent organic and also free of peanuts, tree nuts, egg 

and dairy. Whole grain, low-sodium, Non-GMO Project Verified, with low glycemic 

vanilla. Winner of multiple awards: Food & Beverage Product Innovations 2012 

Award, National Restaurant Association (NRA), Favorite Allergy Friendly Sweets— 

About.com Reader’s Choice Awards 2012; Best Snack—Shape Magazine 2011 

and Finalist, Best New Food—Natural Products Expo East 2011. Beloved by kids. 

SRP: $1.39 per unit. Single serve (0.95 oz) available in 10-pack POS and 100- 

pack. Also available bulk wrapped and in 5 ounce retail box. 


HomeFree ® 

800-552-7172 

www.homefreetreats.com 

Layers Above Smith Island Multi-Layer Cake 

No one is quite sure where the “Smith Island cake” came from, and how it 

came to be so unusual. But somewhere beneath those dreamy, delicate layers 

of spongy yellow cake and fantastical layers of chocolate fudge icing, 

you will find the answer. Known as “frosting with the cake,” this unique cake 

is available in a wide range of flavors including red velvet, raspberry truffle, 

coconut, peanut butter, and seasonal flavors. Sizes include a traditional 9 

inch cake size (2 per case) and a unique “mini” 3 inch version great for a 

shared table dessert (6 per case). 

SRP: Wholesale Pricing: 9 inch cake- $44; 3 inch cake (pack of 4)- $48 

No. of baked goods offered: 7 gourmet dessert product lines 

Layers Above (Specialty Cakes and Desserts of the 

Original Smith Island Cake Co.) 

410-213-7770 

www.layersabove.com 

Moondance Baking Holly Baking Cookie Brittle 

Located in the heart of Sonoma County, Moon Dance Baking, Inc. offers a premium 

line of Biscotti and Cookies made with the finest all-natural ingredients. 

Our top seller is Holly Baking Cookie Brittle, a deliciously crisp, buttery, and 

crunchy cookie with an irresistible melt-in-your mouth texture. Six flavors: Original 

Butter Rich, Sweet Ginger, Chocolate Peppermint, Chocolate Toffee, Espresso 

and Hazelnut Chocolate Chip. Try our new line of Holly Baking Chocolate Chip 

Cookies as well as Butter Cookies and Sugar Cookies, and Viva Sonoma Biscotti. 

SRP: $3.99-$4.99 

No. of baked goods offered: 23 product lines. Specialty, grocery and gift packaging 

available. 

Moon Dance Baking Inc. 

707-588-0800 

www.moondancebaking.com 

Queen City Cookies Rosemary Sesame 

Shortbread Pachyderm Packs 

Designed for adults to share and savor, elephant-shaped Rosemary Sesame 

Shortbread Sensations (sofi Silver finalist) invigorate every party. Perfect with 

wine and cheese, these all natural buttery-rich bites are studded with rosemary, 

sesame and sunflower seeds. Other flavors are Chocolate Chipotle, Blueberry 

Maple, Buttery Bliss Shortbread. Each package contains an uplifting quote and 

humorous suggestion that eating elephant cookies with wild delight is believed 

to increase luck, happiness and prosperity. Noting, since results vary based on 

consumption, to Eat. Smile. Repeat. Launching soon: Classic Schnecken, Bacon 

Schnecken, and Apricot Schnecken ($13 per 1 pound loaf). 

SRP: $7 per 6.5 ounce recloseable bag 

No. of baked goods offered: 13 SKUs, including Pachyderm Packs and Schnecken 

Queen City Cookies 

513-591-0022 

www.queencitycookies.com

38 

BUYERS GUIDE 


BUYERS GUIDE 


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. 

Papa Ben’s Mandelbrot 

An Eastern European delicacy headed to retailers near you! Ben Lesser has enriched 

the family tradition with five unique flavors to tantalize every palate: Original 

Family Recipe, Lemon Blueberry with Poppy Seeds, Minty Dark Chocolate, 

Chocolate Espresso Bean and Spicy Chipotle with Ginger and Dark Chocolate. 

These delicious anytime cookies use simple, fresh and natural ingredients, and 

are bursting with mouth-watering flavor. PBK’s bakery is KSA certified and certified 

Pareve. Each package is 8 oz. (227g), 2-1/4 x 4 3/4 x 8 ¼. 

SRP: $6.99 per 8 

No. of baked goods offered: 5 SKUs 

Papa Ben’s Kitchen 

888-233-1072 

www.PapaBensKitchen.com 

Pierre Biscuiterie French Butter Cookies with Coconut 

In the French countryside of Normandy, Pierre has been making traditional cookies 

since the nineteenth century. Pierre Biscuiterie continues that legacy of simplicity, 

naturalness and pleasure. Our selection of all-natural cookies is among 

the most refined daily treats. Bite into a Pierre Biscuiterie coconut cookie and 

enjoy the tropical freshness of shredded coconut, combined with the traditional 

flavor of butter and fresh cream. Available in five other flavors: Butter, Mixed 

Berries, Lemon & Almond, Milk Chocolate and Dark Chocolate. 

SRP: $3.99 

Biscuiterie de l'Abbaye 

212-229-1633 / info@pierre-biscuiterie.com 

www.pierre-biscuiterie.com 

Sweet Potato Crackers 

Five flavors available: Original, Rosemary, Cracked Black Pepper, Chipotle, 

Gluten free Cracked Black Pepper. Each flavor comes in cute craft-style 

boxes containing 5 oz. of crackers. Hand-made in small batches with real 

North Carolina sweet potatoes, these are the only all-natural, baked sweet 

potato crackers on the market! 

SRP: $5.99 per unit 


Polka Dot Bake Shop/Millchap Bakery 

704-527-0005 

www.millchap.com 

Potter's Crackers 

Mountains of local onions are chopped and roasted to give Potter's Caramelized 

Onion Crackers their rich flavor. Pair this aromatic organic artisan cracker with 

a soft rind earthy cheese and you're in heaven! Comes in a 5-ounce package in 

cases of 24 (may mix flavors). Potter's offers nine year- round flavors and three 

to five seasonal varieties. The current selection of flavors can always be found 

on their website. 

No. of baked goods offered: 9 year-round flavors, three to five 

seasonal varieties 

Potter's Crackers 

608-663-5005/For wholesale inquiries, please call 

Midwest Roots, 312-543-3466 

www.potterscrackers.com 

Lemonade Cookies from Sara Snacker 

A deliciously sweet and tart all-natural cookie, baked with real lemonade in each 

bite. A summertime favorite is now a year-round staple. These refreshing treats 

are available in 7.2-oz. bags. Certified Kosher. 

SRP: $4.99 

No. of baked goods offered: Five flavors are available: Lemonade, S’mores, 

Vanilla Milkshake and Chip’n’Etzel[TM], the original Potato Chip and Pretzel 

Cookie, in Milk or Dark Chocolate. 

Sara Snacker Cookie Company 

914-481-4982 

www.sarasnacker.com

40 

BUYERS GUIDE 


BUYERS GUIDE 

F O O D S F R O M E U R O P E 


Wolfgang’s Bavarian Pretzel 

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 

Apex Imports 

209-295-4664 

www.wolfgangspretzels.com 

Fior Fiore Extra Virgin Olive Oil 

By carefully selecting first cold pressed extra virgin olive oils, we have created 

an extra virgin olive oil which is typical of great oils bottled fresh at the mill. 

Because it’s unfiltered, the tiny bits of olive pulp which “cloud” the oil give it 

a unique flavor profile like traditional homemade olive oil. Tastes like “olive 

juice,” its rustic and pulpy profile creates an unrivalled fresh and fruity taste. 

Initially tasting almost sweet and buttery, it leaves a fruity and peppery sensation 

as an aftertaste. At its very best in the first few months (December- 

April), its full flavor allows it to be enjoyed every day of the year—a truly 

unique condiment. 

SRP: $14.99 

No. of European products offered: 90 

Fine Italian Food 

630-904-0002 

www.fineitalianfood.com 

Vermeer ® , A Dutch Masterpiece 

Jana Foods is proud to import Vermeer, named World Champion at the prestigious 

World Championship Cheese Contest 2012 in Madison, Wis. Produced 

by Royal Friesland Campina, Holland's leading dairy cooperative, Vermeer is 

a mature cheese with a full-bodied taste, but with less fat, salt and cholesterol 

compared to the average medium-aged gouda. It is aged naturally for 

22 weeks to achieve the best possible taste. 

SRP: $15/lb. 

Jana Foods 

201-866-5001 

www.janafoods.com 

Lorenzo n.1 Organic Single Varietal Sicilian Olive Oil 

The Barbera family has been producing olive oil in Palermo since 1894. The 

Lorenzo line includes three distinct olive oils, celebrating three generations 

of Lorenzos in the Barbera family. Like its namesake, company founder 

Lorenzo Sr., Lorenzo n.1 has a strong "personality." The most fruity of the 

three Lorenzo oils, it is produced from 100 percent Organic Cerasuola DOP 

Vally Trapanesi olives. The exclusive bottle comes with a special anti-refilling 

cap. Limited production. 

Lettieri & Co 

415-657-3392 

www.lettieri.com 

MarDona Foods Balsamic Glaze 

Made from a Balsamic Condimenti imported from Modena, Italy. We take 

this naturally sweet balsamic and reduce it to a concentrated thickness, 

and add xanthan gum to keep the product firm. Perfect over cheese, 

meats, poultry, salads and so much more. It is also a perfect topping for 

a vanilla ice cream dessert. Eight flavors: Peach, Cherry, Red Apple, Fig, 

Raspberry, Black Truffle, Original and White. Packed 6 per case, $5.00 

per unit wholesale price. 

SRP: $9.99 per 8 oz. squeeze bottle 


MarDona Specialty Foods 

855-OIL SPRAY (645-7772) 

www.mardonaspecialtyfoods.com 

CASATO BERTONI Balsamic Vinegar from Modena 

Casato Bertoni produces one of the finest balsamic vinegars from Modena. 

The attic of Acetaia Bertoni is home to 1,500 barrels of high-quality woods: 

oak, chestnut, cherry, ash, mulberry, locust and juniper. This precious collection 

yields aromas and flavors during aging which make Acetaia del 

Casato Bertoni unique and inimitable. Bertoni Balsamic Vinegar IGP is available 

in 250 ml bottles, in a variety of ages. 

SRP: $10.95 (aged 1 year); $14.95 (aged 2 yrs); $19.95 (aged 4 years); 

$29.95 (aged 6-8yrs) 

Acetaia del Casato Bertoni 

Imported by Po Valley Foods Corp. 

516-801-4688 

www.povalleyfoods.com 

Prosciutto di Parma ® 

Natural from the start. Prosciutto di Parma is free of additives, cured only with 

the help of air and sea salt. Though natural production methods are exactly what 

contemporary customers want, this is not a new idea. In fact, all Parma Ham ® 

has been produced with the same painstaking care since Roman times. By law, 

this ham can be cured only in the countryside near Parma, Italy. Specially bred 

pigs must be born and raised, according to strict guidelines on approved farms 

in northern and central Italy. Their diet of cereals, grains and whey from Parmigiano 

Reggiano production, contributes to the full-bodied, complex flavor. At 

curing facilities that dot the countryside, highly experienced “salt masters” apply 

just the right amount of sea salt to produce the desired savory-sweet profile. A 

curing period of at least 400 days ensures that customers will be rewarded with 

perfectly cured Parma Ham every time. The Consorzio del Prosciutto di Parma 

guarantees the authenticity of every ham bearing the five point Ducal crown. 

Marks on the pork legs indicating origin, processor’s identification and the date 

that curing began provide visual evidence of a quality-control and traceability 

system that is entirely transparent. Available from many fine distributors 

Consorzio de Prosciutto di Parma 

ParmaHam@lewis-neale.com 

(U.S. Information Office) 

Guido Castagna 100g Chocolate Bar 

Guido Castagna’s “Atelier del Cioccolato” was started in Giaveno in 2002. 

This skilled craftsman from Turin has innovated traditional Piedmontese 

chocolate, combining basic ingredients with originality and adding a personal 

artistic touch. The Atelier uses only the best cocoas from around the world 

and the Piedmont Hazelnut I.G.P., “Signora Tonda Gentile.” Toasting, refining 

and conching are parts of a production process aimed at enhancing the natural 

basic raw materials and at obtaining very high quality handmade products. 

In 2004 the Atelier was awarded “Eccelenza Artigiana Regione 

Piemonte” and the prestigious Slow Food “Maestro del Gusto” qualification. 

SRP in U.S.: $ 7.99 

No. of European products offered: Approximately 200 

Viola Imports 

847-690-0790 

www.violaimports.com 

Tentazioni Honey 

This high quality Acacia honey is produced in Acqualagna, located in the Italian 

region of Marche. The beautiful silky tone of Tentazioni Honey is perfect 

for drizzling on toast points, desserts, in hot tea, or any culinary creation 

which calls for an essence of flavored honey. Available in White Truffle, 

Lemon, Bilberry (deep purple honey made from fruit similar to a full-flavored 

blueberry), Blackberry and Hazelnut. 3.5 oz glass jars. 

SRP in U.S.: $4.50 


House of Caviar and Fine Foods 

877-462-0533 

www.houseofcaviarandfinefoods.com 

RITROVO SELECTIONS Lamon Beans IGP by Casina Rossa 

New from Ritrovo: the tender heirloom bean from Veneto. Lamon beans are prized 

in Italy for their texture, tenderness and adaptability to classic Italian dishes. 

Ritrovo Italian Regional Foods 

503-880-8840 

www.ritrovo.com


BUYERS GUIDE 41 

BUYERS GUIDE 

F O O D S F R O M E U R O P E 


Micro Minis from Carl Brandt 

The latest imported snack, from Hagen, Germany, sets a tasty standard of excellence. 

A unique version of the company's popular, full-size Zwieback, twice-baked 

rectangular toasts, favored by all generations for the past 100 years. Tipped with 

delicious sesame clusters, chocolate or shredded almonds, the 3 tiny varieties 

are like other favored snacks. You can’t eat just one—got to have another! They 

are nestled in a distinctive, round 2.8 oz. cup-shaped container with a see-through 

side window that displays the appealing, slightly sweet Micro Minis. 

SRP: $ 3.99 

Carl Brandt (importers Carl Brandt Inc.) 

800-275-4326 

www.carlbrandt.com 

Greek Herbal Teas, Cat Cora’s Kitchen by Gaea 

These herbal teas are all made with the highest quality of Greek red saffron: a 

pure and precious spice that enhances flavor and has medicinal qualities including 

anticarcinogenic, mutagenic and antioxidant-like properties. Enjoy hot or 

cold, in 5 flavors: Cinnamon, Clove and Saffron; Honey, Orange and Saffron; Mint, 

Lemongrass and Saffron; Ginger, Liquorice and Saffron; and Rosemary, Thyme 

and Saffron. Gaea's extensive range of Greek specialties includes olive oils (12 

different kinds), olives (22 kinds), tapenades (7 kinds), cooking sauces (7 kinds), 

vinegars (4 kinds), sundried tomatoes and roasted red peppers. 

SRP: $6.99 per box of 10 tea bags 

No. of European products offered: Approximately 55-60 across entire line 

Cat Cora’s Kitchen by Gaea 

973-338-0300 (Liberty Richter) 

www.catcora.com 

L’Epicurien Jams and Spreads 

For 3 decades, master artisan Bernard Le Gulvout’s company L’Epicurien has 

combined traditional cooking techniques with the highest quality ingredients to 

produce an award-winning line of jams and fruit preserves. Using fruit ripened 

beneath the Provence sun, the L’Epicurien jams are made by hand in small 

batches. Perfect as a part of a gourmet brunch or workday breakfast, L’Epicurien 

fruit jams will seduce you from the first delicious bite. L’Epicurien’s newest addition 

is the savory Espelette chili pepper, which is delicious paired with chevre 

and a crusty baguette. 

SRP: $7.30 per 4.4 oz. glass jar 

No. of European products offered: More than 100 

The French Farm 

713-660-0577 

www.thefrenchfarm.com 

‘Barra Gallega’ Traditional Galician Bread 

From the ovens of a baker in Galicia, this legendary bread has a thin, crackly 

crust with a sweet interior that is light and airy. The Galician barra is so easy to 

enjoy. Just pop this partially baked bread into an oven preheated to 400°F, and 

bake for 10 minutes. In no time at all, the wonderful aroma of fresh baked bread 

from Spain will fill your kitchen. Perfect to dip in olive oil or to slice and fill with 

jamón and Manchego, for the perfect bocadillo sandwich. Arrives from Spain 

frozen and we ship directly to you. Comes in 2.5 lb. bag with 4 loaves. 

SRP: $15.50 


La Tienda—The Best of Spain 

888-331-4362 

www.latienda.com 

Crudo Extra Virgin Olive Oil 

The Schiralli family began producing extra virgin olive oil in 1922. The present 

owner’s grandfather started a small family production in the foothills near Bari 

in Puglia. More than 8,000 olive trees are spread over 20 hectares. Adhering to 

the ancient tradition of respecting the land and all it has to offer, Crudo oil is 

grown, harvested and pressed on site using the continuous cycle production 

method. This process minimizes oxidation and produces an oil rich in polyphenols. 

Mono cultivar Ogliarola olives. Bright yellow green in color. Tastes of green 

olives, fresh almonds and artichokes. Oil has a delicate sweetness and fruity aftertaste. 

Drizzle on salads, steamed vegetables or grilled fish. 

SRP: $15.99 (250 ml)/$32.00 (750 ml) 

No. of European products offered: 250 SKUs 

Manicaretti Italian Food Importers 

800-799-9830/510-7402020 

www.manicaretti.com 

Rigoni di Asiago Chestnut Honey 

Gathered in mid-summer and amber in color, this variety is liquid and aromatic 

with a slightly bitter aftertaste. It is rich in minerals and oligoelements and is a 

great accompaniment to yogurt, cake with cream and cheese. In five flavors: 

Acacia, Chestnut, Forest, Wildflowers and Orange. 

SRP: $7.99 

No. of European products offered: 5 honeys, Nocciolata and the Fiordifrutta 

line of jams 

Rigoni di Asiago 

305-470-7583 

www.rigonidiasiago.com 

Mitica ® Tortas de Aceite de Almendra Marcona 

Tortas were introduced to Sevilla in the 8th century with the Moorish invasion of 

Andalucia. We have been searching for quite a while for the perfect tortas, and 

we finally found them! Five sisters make each torta by hand and even make the 

sugar crystals which adorn the sweets. These have crushed Marcona almonds 

on top and are absolutely outstanding. 

SRP: $6.99 

No. of European products offered: More than 250 

Forever Cheese 

718-777-0772 

www.forevercheese.com 

Farro Pasta by The Scrumptious Pantry 

Farro pasta is made of semolato, including about 90 percent of the grain, keeping 

the good things: bran (fibers), germ (antioxidants, vitamin E & B, minerals, proteins) 

and the outer layer of the endosperm (proteins, fats, minerals, vitamins, 

enzymes). This pasta is easier to digest than other pastas, contains more nutrients, 

and the delicate taste supports all sauces. The pasta is extruded through 

a bronze die and dried at low temperatures, ensuring that the surface is rougher 

than industrial pastas, allowing the sauce to better embrace the pasta for that 

perfect bite! Each order includes 2 1-lb. bags. 

SRP: $15.48 

No. of European products offered: Line includes 13 SKUs, of which 2 are farro 

shapes 

The Scrumptious Pantry 

301-979-9751 

www.scrumptiouspantry.com 

Pistuccia Pistachio Cream 

A delicious spreadable pistachio cream produced in Bronte, Italy. Perfect for 

breakfast on a slice of bread or as a snack on crackers. The pistachio flavor is 

subtle, sublime and a great source of protein as well as Vitamin E, calcium, phosphorus, 

potassium, magnesium and zinc. Made from 100 percent Bronte DOPcertified 

pistachio that naturally are a verdant green color, have a high 

concentration of vitamins and protein, and a rich, nutty flavor and aroma thanks 

to the mineral-rich volcanic soil and Sicilian sun and air. Kids especially love it! 

A U.S. Zanni Foods exclusive, available through UNFI. 

SRP: $8.99 

No. of European products offered: 3—Pistuccia Pistachio Cream, Pestuccio 

Pesto and Baci d'Amore White Chocolate Hazelnut Crunch Spread. 

Zanni Foods, Inc. 

717-626-8878 

www.zannifoods.com 

Choc & Nut 

Best New Vegan Product Award at Natural Products Expo West 2012. Choc & 

Nut is a traditional USDA organic and vegan hazelnut-cashew-cocoa spread. It 

is palm oil free, dairy free and lecithin free. It contains twice the amount of nuts 

compared to most other brands, high quality cocoa and vanilla. The process 

relies on carefully selected and wholesome ingredients. 

SRP: Generally between $8 and $9 

NOISERAIE Productions, imported and 

distributed by Crossings French Food 

508-755-5860 

www.crossingsfrenchfood.com /www.chocandnut.com

A Special Advertising Section 

Blue Crab Bay Co. offers a variety of coastal-inspired products, 

including nut snacks, beverage mixers, seasonings, soups, 

condiments, dip kits, and now Blue Crab Stoneware. 

Bay Beyond Inc./Blue Crab Bay Co. 

800-221-2722 www.baybeyond.net 

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 the Kicks for Cause Foundation with 

local giving programs available. 

Marley Coffee 

323-556-0746 sales@marleycoffee.com marleycoffee.com 

DeCarlo “Sun-Kissed” Pomodorini—Sweet and delicate cherry tomatoes 

marinated in DeCarlo’s precious extra virgin olive oil. Lightly 

and slowly dried by the sun – “sun kissed” – these Pomodorini have 

a unique texture and exquisite flavor. Enjoy with pasta, on pizza, with 

so fresh cheeses or simply straight out of the jar. 

Viola Imports, Inc. 

847-690-0790 www.violaimports.com 

GOURMET MARKETPLACE 


New for 2012, a versatile cast iron skillet originally designed as a 

pizza page. Cast iron is an ideal cooking utensil for its heat 

retention qualities. It can also be used on the BBQ for burgers, chicken, 

etc..; they won’t dry out or lose their juices. Try using it to cook 

shrimp & vegetables, as they can’t fall through the grill anymore. 

Gourmet du Village, Inc. 

800-668-2314 www.gourmetduvillage.com 

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. 

American Vintage Wine Biscuits 

718-361-1003 www.americanvintage.com 

Private Spring Water…Bottle your business with style, elegance, and 

sophistication. Unmatched Client Services. State-Of-e-Art Compre 

hensive Design Solutions. Customized Label Packages & Programs. We 

are an environmentally conscious, company with a big cause. Our sustainable 

practices significantly reduce our carbon footprint. Be a part of the 

solution…. “Responsible Hospitality.” 

Private Spring Water 

877-664-1500 www.PrivateSpringWater.com 

At The Invisible Chef, we pride ourselves on using the finest 

all natural ingredients in every mix we make. We offer flavor 

combinations that include classic standbys everyone loves, as well 

as unique offerings for the sophisticated inner chef in all of us! 

Featured above, the Coffee & Tea Cakes Chocolate Collection. 

e Invisible Chef 

800-456-7115 contactus@theinvisiblechef.com 

American Vintage is thrilled to present our NEW BEER BISCUITS, 

handmade with real American beer. 3 FLAVORS: Smoky Chipotle, Lime 

& Beer – Mild; Smoky Chipotle, Lime & Beer – Hot Hot Hot; and Pizza & 

Beer. No preservatives, no cholesterol and no trans fat. Free consumer samples 

are included with each retailer’s order. 

American Vintage 

718-361-1003 

Rubschlager Cocktail Breads are the signature item in the Rubschlager line of 

European-style specialty breads. Now available in four varieties: Sourdough, 

Whole Grain, Pumpernickel, and Rye, there is truly a flavor to please everyone. 

For hors d’oeuvres, snacks, mini-sandwiches, treats for the kids—just their size— 

Rubschlager Cocktail Breads are the answer. All are made with 100% whole grain, 

all are Kosher, OU Pareve, and all bear the Whole Grain Council stamp. 

Rubschlager Baking Corportaion 

773-826-1245 www.rubschlagerbaking.com 

We have eight new products for you to sample and have re-imagined our 

best oils and vinegars with an exciting new look. Established in 1980, 

Boyajian is a manufacturer of 100% All Natural Infused Olive Oils, Vinegars, 

Vinaigrettes, Dipping Oils, Citrus Oils, Flavorings and Extracts. Retail, Foodservice 

and Manufacturing sizes.Visit us at the Fancy Food Show. Booth 2322 

Boyajian, Inc. 

800-965-0665 www.boyajianinc.com 

Our products carry the distinctive palette of premium tastes and flavors, 

coupled with a sense of uniqueness that infused throughout our product 

line. Mediterranean Gourmet’s sumptuously rich and lavish products 

continue to please our customers everyday. 

Mediterranean Gourmet 

703-880-4236 info@mediterranean-gourmet.net 

Pacific Resources is an exclusive importer of quality New Zealand 

products —including the documented “Healing Honey” Manuka, a 

range of pure floral honeys and a perfect Sea Salt from N.Z.'s clean 

oceans. Improve your health while enjoying excellent flavors, from the 

country that is the healthy breadbasket for the world. 

Pacific Resources International 

805-684-0624 www.shoppri.com

Our exclusive line of exotic fruit toppings make a thoughtful gi— 

they are gluten free, all-natural and made with fair trade ingredients. 

ey are delicious as dessert toppings, spreads, a base for marinades, 

or in baking your favorite pastry or cake. We can package the trio in 

an eco-friendly box. 

FairHarvest, LLC 

888-543-4738 www.fairharvestfoods.com 

What do you get when you add sprouted ingredients to a tortilla chip? A 

Way Better Snack! Simply Sunny Multi-Grain, Unbeatable Blues, Sweet Potato, 

Black Bean, Sweet Chili and No Salt. * Certified Gluten Free * Non 

GMO * Vegan * Certified Kosher * Whole Grains * Low Sodium * No Trans 

Fats, Artificial Colors Flavors, Preservatives 

Way Better Snacks 

631-761-6950 www.gowaybetter.com 

Gourmet Sea Salts. Over 180 sea salts from around the globe, the largest 

selection from a single source. Plus our unique Sea Salt Collection 

sampler sets, pepper, peppercorns and pepper spice blends – new tastes, 

flavors and aromas abound. 4 oz and 8 oz jars, 12 per case. 

e Spice Lab 

954-275-4478 sales@thespicelab.com 


All Natural. Elegant. Truly Delicious. 

Dilettante 

800-800-9076 www.dilettante.com 

New from Fire Dancer — Seasoning & Rub! You love our International 

Award Winning Nuts, now try our spices. Flavor in first bite. 

Sweet Heat and great taste are the core of our secret recipe. Spice up 

meats, veggies and even popcorn! All Natural & Gluten Free. 

Please come visit us at Booth 5026 in D.C. 

Ford’s Gourmet Foods 

919-833-7647 www.BoneSuckin.com 

Sticky Finger Bakeries Scone mixes let customers experience a classic treat 

that is always guaranteed to come out tasting great! Our fresh, all-natural 

scone mixes enables you to treat your customers to gourmet flavors through 

the most convenient method available. And now Sticky Fingers is introducing 

two new flavors, Strawberry and Raspberry White Chocolate. 

Sticky Fingers Bakeries 

800-458-5826 www.stickyfingersbakeries.com 

With the summer months approaching, now is a great time to try Fever- 

Tree premium all-natural cocktail mixers. Artisan crafted with the best 

ingredients sourced from around the world, Fever-Tree enhances the 

enjoyment of the finest spirits. 

Brands of Britain, LLC 

800-646-6965 www.brandsoritain.com 

Create magic in your kitchen! Enhance the natural flavor of meat, 

fish, poultry, vegetables, pasta, salads and stews. ese sauces can 

be used for broiling, grilling, marinating, roasting and baking. 

Add zest, spice, flavor and taste to almost any food. 

Carolyn Saucier 

510-336-9403 www.carolynsaucier.com 

Sierra Soups are vegetarian, vegan, gluten-free mixes, complete with 

vegetables and spices in every package. ese treasured recipes are 

hearty and large enough to serve a whole family as a complete meal, 

and even have leovers. e most difficult step is to sauté an onion, 

and sometimes not even that. 

Sierra Soups, Inc. 

559-299-3052 www.sierrasoups.com 

#1 BBQ Sauce – 1st Place Winner Battle of Sauces & Best in Sales 

#1 Newsweek Magazine! A+ Health Magazine. Western North 

Carolina tomato based sauce sweetened with honey & molasses. 

Best seller in specialty stores, health food stores, grocery stores & 

restaurants. All Natural, Gluten Free & Certified Kosher. 

Please come visit us at Booth 5026 in D.C. 

Ford’s Gourmet Foods 

919-833-7647 www.BoneSuckin.com 

Aloha Shoyu's soy sauce in 6-24 oz. bottles are great for trial sizes, gift 

baskets and tabletop or prepared foods use. Three flavors: the sweet, 

subtle Regular, which built our company and our customers still ask 

for; Lower Sodium with a softer taste; and Aloha Gold, for bold flavor 

with low sodium and no MSG. 

Aloha Shoyu 

808-456-4519 www.alohashoyu.com 

Bacon Bleu Cheese 

Cheeseball & Appetizer Mix 

e latest flavor innovation from Wind & Willow. With more than 

60 mouthwatering products, Wind & Willow is the perfect choice for 

every taste and every occasion. 

Wind & Willow 

888-427-3235 www.windandwillow.com 

GOURMET MARKETPLACE 

A Special Advertising Section

44 

SMORGASBORD 


SMORGASBORD 

ADVERTISER INDEX 

ADVERTISER PAGE WEBSITE PHONE 

CALENDAR 

Abdallah Aloha Shoyu Candies** 39 2 www.alohashoyu.com www.abdallahcandies.com 800-348-7328 

808-682-2820 

Aloha American Shoyu Vintage Wine Biscuits 22 42 www.alohashoyu.com www.americanvintage.com 718-361-1003 

808-682-2820 

Amella Antichi Sapori 18 10 www.amellacaramels.com antichisaporius@gmail.com 201-438-7100 

800-205-0080 

American Apex Imports Vintage (Wolfgang’s Wine Biscuits Pretzels) 22 37 www.americanvintage.com www.wolfgangspretzels.com 718-361-1003 

209-295-4664 

Arnabal 

Arnabal 

International* 

International* 

5 

19 



949-861-8820 

949-861-8820 

Ashman Manufacturing* 6 www.ashmanco.com 800-641-9924 

Ariston Specialties 10 www.aristonspecialties.com 860-224-7184 

Bakery on Main 20 www.bakeryonmain.com 860-895-6619 

Arthur Schuman** 27 www.arthurschuman.com 973-227-0030 

Bakto Flavors 22 www.baktoflavors.com 732-626-5677 

Bakery on Main* 19 www.bakeryonmain.com 860-895-6619 

Bear Foods* 11 www.bearfoodsinternational.com 206-281-7777 

Bakto Flavors 

Bellindora Vinegars* 

10 

3 

www.baktoflavors.com 

www.bellindora.com 

732-626-5677 

209-334-5544 

Bemka 

Bannex 

8 

38 www.bannex.com 

www.houseofcaviarandfinefoods.com 954-462-0533 

847-215-5170 

Boyajian* Bay Beyond 12 42 www.boyajianinc.com www.baybeyond.net 800-965-0685 

757-787-3602 

Brands Bookbinder of Britain Specialties* 22 16 www.brandsofbritain.com www.bookbindersfoods.com 800-826-7322 

800-646-6974 

Carolyn Boyajian Saucier* 510, 42 www.boyajianinc.com www.carolynsaucier.com 800-965-0685 

510-336-9403 

Conroy Brands of Foods* Britain* 522 www.brandsofbritain.com www.conroyfoods.com 800-646-6974 

800-317-8316 

CookieZen Brazos Valley Cheese** 729 www.cookiesandcorks.com www.brazosvalleycheese.com 245-230-2535 

888-499-3677 

Crunchies Carolyn Saucier 21 4 www.crunchiesfood.com www.carolynsaucier.com 888-997-1866 

510-336-9403 

Fair 

Charles 

Harvest 

& Son 

20 

34 

www.fairharvestfoods.com 

www.gordoscheesedip.com 

888-543-4738 

Fine Italian Food* 5 www.fineitalianfood.com 630-904-0002 

Conroy Foods 6 www.conroyfoods.com 800-317-8316 

Ford's Foods 22 www.fordsfoods.com 919-833-7647 

Enjoy Life Foods* 17 www.enjoylife.com 847-260-0300 

Formaggio 6 www.formaggio.com 845-436-7464 

EU 5 5 www.legendsfromeurope.com 

The French Farm* 10 www.thefrenchfarm.com 713-660-0577 

Fair Harvest 6, 43 www.fairharvestfoods.com 888-543-4738 

Gourmet du Village* 9 www.gourmetduvillage.com 800-668-2314 

Grapevine 

Fine Italian 

Trading* 

Food 7 

www.grapevinetrading.com 

www.fineitalianfood.com 

800-469-6478 

630-904-0002 

Grand-Place Fondarific Fondants* U.S. 16 www.grandplacechocolate.com www.fondarific.com 508-529-6044 

912-232-4410 

Hammonds Fonterra Brands** Candies** 28 3 www.fonterra-northamerica.com www.hammondscandies.com 888-226-3999 

847-928-1600 

Harvest Formaggio** Fresh Farm* 326 www.harvestfreshfarm.com www.formaggio.com 870-251-1060 

845-436-7464 

Hye Gourmet Quality du Bakery Village 210, 42 www.hyequalitybakery.com www.gourmetduvillage.com 877-445-1778 

800-668-2314 

The Hye Invisible Quality Bakery Chef 38 7 www.hyequalitybakery.com www.theinvisiblechef.com 877-445-1778 

800-456-7115 

Java The Invisible Frost Chef 42 www.javafrost.com www.theinvisiblechef.com 800-676-3661 

800-456-7115 

Jelly Jamaican Belly Tea Co. 39 www.jamaicantea.com www.jellybelly.com 800-323-9380 

876-928-5863 

Kidsmania** 

Jana Foods** 

4 

27 

www.candynovelties.com 

www.janafoods.com 

562-946-8802 

201-866-5001 

Low Country Produce* 7 www.lowcountryproduce.com 800-935-2792 

Java Frost 10 www.javafrost.com 800-676-3661 

Mariah's Chow Chow Relish* 10 www.mariahsrelish.net 203-701-0983 

Just Desserts 45 www.justdesserts.com 510-567-2900 

Marley Coffee 7, 22 www.marleycoffee.com 543-841-5783 

Kartika’s Kitchen (Euforia) 18 www.euforiaconfections.com 520-305-9289 

Mediterranean Gourmet* 12 www.mediterraneangourmet.net 703-880-4236 

Lettieri 

Middleton Organic Foods* 

FC 

11 

www.lettieri.com 

www.middletonorganics.com 

415-657-9957 

509-727-8221 

Nunes Mariah’s Farms Chow Chow Relishes* 20 21 www.nunesfarmswholesale.com www.mariahsrelish.net 209-862-3033 

203-701-0983 

Pacific Marley Resources Coffee Int'l. 42 8 www.marleycoffee.com www.shoppri.com 805-684-0624 

543-841-5783 

Peanut Mediterranean Shop of Gourmet Williamsburg* 12 42 www.thepeanutshop.com www.mediterraneangourmet.net 800-831-1828 

703-880-4236 

Po Norseland Valley Foods Inc.** 31 2 www.norseland.com www.povalleyfoods.com 203-324-5620 

516-801-6488 

Private Pacific Resources Spring Waters Int’l. 10 42 www.privatespringwater.com www.shoppri.com 877-664-1500 

805-684-0624 

Queen Peanut Bee Shop Gardens of Williamsburg 17 4 www.queenbeegardens.com www.thepeanutshop.com 800-225-7553 

800-831-1828 

Rabbit Pepper Creek Farms 938 www.rabbitcreekgourmet.com www.peppercreekfarms.com 800-837-3073 

580-536-1300 

Robert 

Private 

Rothschild 

Spring Waters 

Farms 

42 

24 

www.privatespringwater.com 

www.robertrothschildfarms.com 

877-664-1500 

800-356-8933 

The Rogers Collection* 4 www.therogerscollection.com 207-828-2000 

Purely American* 18 www.purelyamerican.com 800-359-7873 

San Francisco Herb 23 www.herbspicetea.com 800-227-2830 

Real Deal / Keystone Snacks* 20 www.therealdealallnaturalsnacks.com 610-258-0888 

Sarabeth's Kitchen 5 www.sarabeth.com 800-773-7378 

Robert Rothschild Farms 46 www.robertrothschildfarms.com 800-356-8933 

Seattle Gourmet 22 www.seattlegourmetfoods.com 800-800-9706 

Rubschlager 42 www.rubschlagerbaking.com 773-826-1245 

Sensational Sweets 17 www.sensationalsweets.com 570-524-4361 

Sierra 

San Francisco 

Soup Co. 

Herb 

7 

44 

www.sierrasoups.com 

www.herbspicetea.com 

800-397-6887 

800-227-2830 

SPI Seattle Westport Gourmet* 22, 20 43 www.seattlegourmetfoods.com www.alodrink.com 650-616-7777 

800-800-9706 

The Sierra Spice Soup Lab* Co.* 20 6 www.sierrasoups.com www.thespicelab.com 954-275-4478 

800-397-6887 

Sticky Sohgave!* Fingers Bakery 21 22 www.sohgave.com www.stickyfingersbakeries.com 800-458-5826 

800-930-9284 

Stonewall The Spice Kitchen* Lab 39 12 www.thespicelab.com www.stonewallkitchen.com 954-275-4478 

888-326-5678 

Tao Sticky of Tea Fingers Bakery* 10 23 www.taooftea.com www.stickyfingersbakeries.com 800-458-5826 

503-736-0198 

Tortuga Stonewall Imports Kitchen 82 www.tortugarumcakes.com www.stonewallkitchen.com 877-486-7884 

888-326-5678 

Vanns Tortuga Imports 837 www.tortugarumcakes.com www.vannsspices.com 800-583-1693 

877-486-7884 

Victorious Solutions* 

Viola Imports 

4 

42 

www.VeriPeriUSA.com 

www.violaimports.com 

888-688-4781 

847-690-0798 

Viola Imports* 8 www.violaimports.com 847-690-0798 

Way Better Snacks 39 www.gowaybetter.com 631-761-6950 

Way Better Snacks 7, 22 www.gowaybetter.com 631-761-6950 

Westland Cheese** 30 www.norseland.com 203-324-5620 

Wild Forest* 9 www.truffleoilsandmore.com 866-871-7208 

Widmer Cheese Cellars** 28 www.widmerscheese.com 888-878-1107 

Wind & Willow 9 www.windandwillow.com 888-427-3235 

* 

* 

Featured 

Featured 

in 

in 

Gluten 

Condiments 

Free supplement 

supplement 

** Featured in Cheese Sweets & supplement Treats special section 

June 8-10 

Coffee Fest Chicago 

www.coffeefest.com 


International Dairy, Deli & Bakery Assn. 

New Orleans, www.iddba.org 


Summer Fancy Food Show 

Washington D.C., www.specialtyfood.com 

July 11-18 

Atlanta International Gift 

& Home Furnishings Market 

Atlanta, GA, www.americasmart.com 

August 1-4 

American Cheese Society Conference 

Raleigh, NC, www.cheesesociety.org 

August 19-22 

The Gourmet Housewares Show at NYIGF 

www.nyigf.com 

PEOPLE WATCH 

La Terra Fina ® announces 

new marketing and sales team leaders 

La Terra Fina’s new General Manager and Chief 

Operating Officer, Tim Ramsey, has aggressive plans 

to grow the company in 2012. John Harrington is the 

new Director of Marketing. The new Directors of Sales 

positions have been filled by Cindy Hess, East; and 

Steve Ihme, West. 

Harrington is charged with managing the portfolio of 

La Terra Fina branded products. In this leadership role, 

he will develop, implement and manage annual strategic, 

financial and marketing brand plans as well as take 

an active role in new product launches. Most recently, 

Harrington served as Director of Marketing at Safeway 

Inc., in Pleasanton, Calif. In this post, he was responsible 

for the Shopper Marketing strategic planning and brand 

activation for Safeway’s consumer brands’ portfolio. 

The Directors of Sales team members are responsible 

for coordinating and directing retail sales efforts 

for all brands of La Terra Fina and in all classes of 

trade. The primary responsibilities for Hess and Ihme 

will be to maximize company sales while maintaining 

and expanding acceptable gross profit margins. They 

are also in charge of developing and managing the 

activities of subordinates and third-party brokers. 

Hess formerly worked at Schwans Food Co. as a 

Senior Sales Director in Salisbury, N.C. There, she successfully 

managed a new go to market business 

strategic initiative and managed a 15-person sales 

team. Prior to joining La Terra Fina, Ihme was the 

Customer Business Manager at WhiteWave Foods and 

worked 16 years at Kraft Foods. 

Stockton Graham & Co. ® announces 

new team member Debra Dolan 

Jeff Vojta, President of Stockton Graham & Co. ® , announced 

that Debra Dolan has joined the company as 

an Outside Sales Associate–Northeast. Dolan brings 

more than 10 years of specialty coffee sales and 

equipment experience, as well as a strong customer 

service record and proven success working with new 

cafés developing specialty beverage menus. 

Dolan began her career as a specialty coffee business 

owner in Pennsylvania. Prior to joining Stockton Graham 

& Co., she worked as a Director of Specialty Coffee at 

Performance Food Centers and a Sales Representative 

at The Cappucino Connection. She is a Certified Level 1 

Barista by the Specialty Coffee Association of America 

(SCAA) and an experienced trainer of espresso extraction 

and coffee brewing according to SCAA guidelines. 

“Adding Debra to our team will enable us to better 

serve clients in the Northeast and expand sales of our 

coffee brands in that territory,” says Stockton Graham 

& Co. President, Jeff Vojta. “It's great that we've found 

such an experienced and knowledgeable person to 

help us continue to grow the business.” 

Nicole Lindermayr joins William Bounds 

as Director of International Sales 

Nicole Lindermayr joins William Bounds Ltd. in the 

newly created position of Director of International 

Sales. She reports to Helen Bounds, President. 

Representing the third generation of the William Bounds 

family business, Lindermayr is the granddaughter of Helen 

Bounds and her late husband, founder Bill Bounds. 

Lindermayr, who is based in Frankfurt, Germany, is 

broadening the company’s European business through 

sales initiatives and a focus on distributor relationships 

throughout the region. She will also assist distributors 

in finding quality products that best suit their respective 

markets and regions and tailoring the company’s 

line of products to fit their unique customer tastes. 

Lindermayr brings valuable management experience 

to the company. Before joining William Bounds, she was 

Executive Director in the Securities Division at Goldman 

Sachs in Germany, working with its largest German institutional 

clients. She has two bachelor degrees in international 

relations and German studies, and a masters 

in international policy studies from Stanford University. 

William Bounds, America’s premier pepper and 

spice mill company, offers more than 200 pepper, salt 

and spice mills and a variety of gourmet ingredients, 

as well as silicone kitchen tools and Grainware line of 

acrylic serveware, barware, gifts and accessories. 

CLASSIFIEDS 

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.

June 2012 - Oser Communications Group

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