2011 Summer Fancy Food Show - Oser Communications Group

uyers guideS: 

Pasta Sauces & 

Foods from Africa 

see page 16 

MARKETWATCH: 

Greek Yogurt 

see page 20 

Summer 

Trade Show 

Wrap Up 

see page 14 

INSIDE: 

SEASONINGS & SPICES 

UPDATE 

® 

volume 76, number 9 

September 2011 n $7.00 

specialty 

retailers 

n New investors, leadership for 

leading retailer page 11 

n Cook’s Warehouse provides 

in-store kitchenware outlet 

at Whole Foods page 11 

grocery & 

department 

Stores 

n Fresh & Easy to test loyalty card, 

announces three smaller-format 

Southern CA stores page 13 

Specialty 

Distributors 

& Brokers 

n Cheeseworks now known as 

CWI Specialty Foods page 15 

supplier 

business 

n Smart Balance acquires 

top gluten-free brand 

Glutino Food Group page 19 

News...................................................4 

Special Section: 

Trade Show Wrap Up.........................14 

Marketwatch.....................................20 

Ad Index............................................22 

Smorgasbord/Classifieds...................22 

www.gourmetnews.com 

2011 Summer Fancy Food Show: 

attendance up, business healthy 

amid challenges from a new venue 

By Rocelle Aragon 

65 percent of exhibitors already booked 

for 2012 

Some 18,000 people came, to see 

2,400 exhibitors from 80 countries, 

including Senegal and Ecuador. 

Guests ranged from celebrity chefs 

to a Presidential look-alike, one 

company won an unprecedented 

three sofi Golds, and for three days 

the nation’s capital was the nation’s 

gourmet food capital as well. 

These were some of the 

American Cheese Society 2011 

winners announced 


Rogue Creamery’s Rogue River Blue 

took Best in Show for the second time 

at the 27th American Cheese Society 

competition and judging, held during 

this year’s American Cheese Society 

(ACS) conference at the Palais des 

Congrès in Montréal, Canada from 

August 3-6. The cheese first won Best 

of Show in 2009. 

“The size, scale and logistics of 

this judging makes it even more 

special. [It was] the largest competition 

in American history, and 

to be in the lineup of fine cheesemakers 

represented and recognized 

On its twentieth year of shows, 

CoffeeFest celebrates with a standout 

program for its annual Seattle 

edition, set Sept. 23 to 25 at the 

Washington State Convention 

Center. Registration is ongoing at 

www.coffeefest.com. 

Among the highlights are the 

CoffeeFest debut of Kopi Luwak, 

the Indonesian version of civet 

coffee that has made headlines for 

its rarity and high prices. Valbemar, 

a California-based distributor, will 

run two classroom sessions to introduce 

the coffee to the U.S. trade. 

Also much anticipated is “Coffee 

Story: Ethiopia”, a presentation 

highlights of the 2011 Summer Fancy 

Food Show, held in Washington, 

D.C. for the first time in its 57-year 

history. The change of venue (to the 

Walter E. Washington Convention 

Center) had a considerable effect on 

the show’s layout and traffic flow, 

creating issues for some exhibitors 

and a pledge to improve next year 

from the NASFT. 

“We met our projections on all 

counts,” said the NASFT’s Director 

of Communications Louise Kramer. 

“People were impressed with the 

is an honor,” David 

Gremmels, Rogue 

Creamery’s President 

and Cheesemaker, told 

Gourmet News. 

The competition 

was the highlight of the 

28th American Cheese 

Society Conference, 

held outside the United 

States for the first 

time. The ingenious 

theme was “Cheese & Fromage: 

A Common Culture.” More than 

750 cheesemakers, merchandisers, 

retailers, distributors, academi- 

CoffeeFest preps for big Seattle show 

by adventure traveler, activist and 

filmmaker Majka Burkardt, who 

is touring for her new book of the 

same title. 

The two sessions are joined on 

the program by some 300 confirmed 

exhibitors, new product 

previews, and a host of free classes 

and paid workshops for beginner 

and intermediary levels. Attendees 

can also look forward to the Latte 

Art Championships, a tournamentstyle, 

64-barista contest that serves 

as an elimination round toward 

the U.S., and ultimately the world, 

Latte Art championships. 

The Seattle show follows 

quality of the buyers, in terms of 

the level of executive. It was a good 

show in terms of business being 

conducted.” 

Kramer also points out that, issues 

or not, 65 percent of exibitors have 

already renewed for 2012, a positive 

sign for both the show and the 

specialty food retail sector. 

The NASFT estimated attendance 

at 18,000, higher than the record 

attendance at this year’s winter 

show. Exhibitors praised the Super 

Continued on Page 7 

cians, food writers, and 

enthusiasts from the 

U.S., Canada, Mexico, 

and Europe attended. 

Second place was a 

tie, going to Finica Food 

Specialties Ltd., ON , for 

its Lindsay Bandaged 

Goat Cheddar, and to 

perennial winner Carr 

Valley Cheese for its 

Cave Aged Marisa. 

Third place for Best in Show 

was awarded to Fromagerie Du 

Presbytère, QC, for its raw cow’s 

CoffeeFest Hawaii in July and 

CoffeeFest San Diego in June, 

which drew more than 2000 retailers, 

restaurateurs and other coffee 

professionals. Traditionally 

the smallest of CoffeeFest’s three 

annual shows, this year’s San Diego 

show proved to be one of the 

organization’s best-attended June 

shows for the past ten years. “We 

hadn’t been to San Diego in years, 

and clearly we were overdue,” said 

Show Manager David Heilbrunn. 

Here are the new product winners 

at CoffeeFest San Diego. 

Consumable: MimicCreme liquid 

creamers for the non-dairy market, 

New FDA fees 

for import 

reinspection 

take effect 

Oct. 1 

Higher costs to both importers and 

consumers possible; comments from 

small business due Oct. 31 

The U.S. Food & Drug Administration 

(FDA) has released its 

schedule for food import “re-examination 

fees” under the recently 

enacted Food Safety Modernization 

Act (FSMA), which authorizes it 

to collect when imported foods 

are identified as failing to comply 

with food safety standards. Slated 

to be in effect from Oct. 1, 2011 to 

Sept. 30, 2012, fees are set at $224 

per hour plus expenses ($335 if 

foreign travel is required) and are 

to cover 100 percent of the agency’s 

costs for a re-inspection or recall, 

also as required by the FSMA. The 

act was passed in January, in part 

to curb costly and dangerous food 

safety recalls. 

The FDA is authorized to collect 

the fees from importers for reinspection 

of an imported food that 

has failed to comply with food safety 

requirements---in other words, 

only when a previous inspection 

indicates significant public health 

threats, and not when a food item 

has been detained for technical 

issues such as food standards or 

font size on a label. If the firm can 

Continued on Page 9 Continued on Page 7 

1st place; Dr. Smoothie Non-Fat 

Yogurt Smoothie Mix, 2nd place; 

and Jet Non-Fat Yogurt Smoothie 

Mix, 3rd place. Non-Consumable: 

Roastar Custom-Printed Coffee 

Bags, 1st place; Repurpose Insulated 

Hot Cup, 2nd place; and Offero 

Vessel - Custom Ceramic Coffee 

Cups, 3rd place. 

The show’s Latte Art 

Championship drew 48 competitors, 

with the winners as follows: 1st 

place, Satoru Oiso, Japan ($2,500); 

2nd place, Jonathan Bruno Koo, 

Hong Kong ($1,000) and 3rd place, 

Christopher Alameda, Venice, CA 

($500). gn

4 

general NEWS www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

2012 Good Food Awards launches 

with new category, star judges 

Five producers picked up by Williams- 

Sonoma after dedicated tasting in 

December. 

U.S. wine consumption up, expected to 

keep rising for 5 more years 

As the U.S. economy slowly recovers, 

the wine industry is regaining 

its momentum, with overall wine 

consumption rising 2.1 percent in 

2010, according to the 2011 Wine 

Handbook released in August by 

the Beverage Information Group. 

The country consumed some 

San Francisco-based Seedling 

Projects has launched the second 

year of the Good Food Awards, 

recognizing outstanding quality 

and responsible production 

among artisan foods from each 

of five regions of the U.S. 

Key changes are a new category, 

Spirits, and an all-star panel 

for the blind tasting that is part 

of the judging. This year’s panel 

is headed by pioneering chef and 

303.1 million 9-liter cases in 

2010, marking the 17th consecutive 

year of case gains. 

This positive direction is 

directly attributed to the improving 

economy and the resulting 

increase in consumer confidence. 

Consumers are beginning to 

local food advocate Alice Waters, contest committee. 

and includes as other members The awards now have eight 

Ruth Reichl, Amanda Hesser, categories: Beer, Charcuterie, 

Merrill Stubbs and Nell Newman. Cheese, Chocolate, Coffee, 

The panel judges for quality, Pickles, Preserves and Spirits. 

while vetting for sustainability One winner will be selected from 

is based on data in entry forms each of five food regions in the 

that are verified by an internal Continued on Page 9 

spend again, and competition in 

the marketplace is fierce. 

The dollar’s weaker value has 

resulted in a good market for 

exports, while imports continued 

to be outpaced by their domestic 

counterparts. Domestics rose 3 

percent to 229.4 million cases, 

Two longtime 

organic leaders 

to be honored by 

Organic Trade Assn. 

at Natural Products 

Expo East 

The Organic Trade Association (OTA) has 

selected Michael Funk of United Natural 

Foods Inc. (UNFI) and Mark Lipson of the U.S. 

Department of Agriculture (USDA) to receive 

its prestigious Organic Leadership Awards for 

2011. The awards will be given at the Sept. 

21 OTA Awards Gala at the Natural Products 

Expo East in Baltimore, MD. 

“Both Michael Funk and Mark Lipson have 

had a long commitment to the organic movement. 

Michael has been instrumental in the 

growth and advancement of the natural and 

organic industry for over 30 years, while Mark 

has demonstrated personal commitment, 

leadership and vision with regard to advancing 

organic farming since the early 1980s,” 

said Christine Bushway, OTA’s Executive 

Director and CEO. 

Funk, UNFI’s Chairman of the Board, will 

receive the OTA Organic Leadership Award 

in the “Growing Organic Industry” category, 

while Lipson, Organic and Sustainable 

Agriculture Policy Advisor in USDA’s Office 

of the Secretary and Undersecretary for 

Marketing and Regulatory Programs, will 

receive the award in the “Growing Organic 

Agriculture” category. 

An organic industry pioneer, Michael Funk 

became involved in the mid-1970s when 

consumer interest in natural foods began to 

blossom. His career began in the Sacramento 

Valley with a grassroots organic food business. 

Funk formed Mountain People’s Warehouse 

(MPW) in 1976. Business soon expanded 

beyond produce to include perishables, bulk 

and groceries, and grew to become the largest 

natural foods distributor in the Western 

U.S. During the 1980s, co-ops and natural 

health stores began to carry more food items; 

a need was created for a distributor with the 

buying power to compete on a national level. 

In 1996, MPW joined forces with another 

regional distributor to form United Natural 

Foods Inc. Today, UNFI and its subsidiaries 

have grown into an estimated $4.5 billion 

organization that distributes approximately 

60,000 products to over 23,000 customer 

locations, while paying close attention to 

the “triple bottom line” of people, planet and 

profit. Funk remains passionate about educating 

consumers and actively supporting the 

organic farming industry with grants, lobbying 

and outreach. 

Meanwhile, Mark Lipson has been a member 

of the Molino Creek Farming Collective in 

California since 1983. In the mid-1980s, he 

established the statewide office of California 

Certified Organic Farmers (CCOF), becoming 

CCOF’s first paid employee. While there, he 

led the development of many of the foundaand 

imported wines lost 0.9 percent 

to end the year at 73.6 million 

cases. Notably, Italy overtook 

Australia as the top exporter of 

wine to the U.S., with Australian 

wine exports to the country down 

by 12.5 percent. 

Continued on Page 9 

briefs 

Continued on Page 9

6 


Trade Show Buzz 

A monthly update on the goings-on at industry-related shows 


How can you write a trade show column 

when everyone is away at shows? We will 

just take this as a positive sign—too much 

work to stop and chat! 

Looking ahead, the National Restaurant 

Assn. show (NRA) has officially changed 

its 2012 dates to May 5 to 8. The show was 

rescheduled to avoid overlap with the Global 

G8 and NATO Summit, a major geopolitical 

conference with high security and logistics 

requirements. The new dates were agreed 

upon after the city of Chicago committed to 

a one-time package of about $2 million to 

ease the financial cost of moving the dates. 

(NRA figures estimate that the show brings 

about $100 million and 56,000 people to the 

city each year.) The International Wine & 

Spirits event, which is co-located with NRA, 

Gourmet Giveaway 

at NYIGF / GH 2011 

Thanks to all of the contributors and participants 

in Kitchenware News & Housewares 

Review and Gourmet News “Gourmet 

Giveaway” buyer promotion at NYIGF. Show 

buyers entered a drawing to win a package of 

products contributed by Gourmet Housewares 

Show exhibitors. Entry forms were distributed 

at the registration area, and the drawing was 

will also move a week earlier, to May 6-7. 

September is really full, with the Fall Chicago 

Market (Sept. 12 to 14) back-to-back with the 

Fall L.A. Mart (Sept. 18 to 20). For business 

inspiration, listen to bestselling business author 

Daniel Pink’s keynote at Natural Products Expo 

East (Sept. 22 to 24, Baltimore). Or you can 

choose to be across the country at CoffeeFest 

Seattle (Sept. 22 to 25), catching up on all the 

latest products and technology to improve your 

morning cup. For more on the show, see our 

story on Page 1. 

Those in the baked goods arena will want 

to block off days for All Things Baking (Oct 

2 to 4) in Chicago, which details a comprehensive 

education program on its site, www. 

allthingsbaking2011.com. Major manufacturers 

such as Avalon Deco Suppliers, DecoPac, 

held on Thursday, August 18. Winners were 

notified by mail. (We’ll announce the winners 

in our October Issue.) 

Participants and their contributions, each 

valued at a minimum of $50, included: 

Fire Wire/Inno-Labs, two Bottles Up, two 

Drink Flair, two Fire Wire, a Beef Marinating 

Kit and a Garlic Marinating Kit; 

Inc., ORBIS, and DeMarle will be at the 

show. Trade registration is already open for 

San Diego’s Gourmet Experience (Oct. 8 to 

9), which includes 12 new specialty pavillions 

for consumers and a trade-only Chef’s 

Marketplace. Learn more about that one at 

www.gourmetexperience.com. 

October 8 to 12 is Anuga 2011, in Cologne, 

Germany. It’s hard to imagine that this biannual 

fair could be the world’s largest trade 

fair for the food industry, a gateway to the 

demanding but lucrative European market— 

yet be largely unknown among U.S. manufacturers! 

But the NASFT is out to change 

that, and to show Europe that American 

specialty food can compete with the best. At 

press time, eight companies had signed on 

for the NASFT’s very affordable package to 

exhibit at the American pavillion, including 

the Gracious Gourmet, Dave’s Gourmet and 

Stonewall Kitchen. Should you join them 

next year? According to the NASFT’s Ron 

Tanner, products that do well at European 

Hannah’s Delights, gourmet cookies and 

candies; 

Hutzler Co./Gourmac, Pro-Line Onion Saver, 

Pro-Line Tomato Saver, Pro-Line Lemon Saver, 

Pro-Line Lime Saver, Pro-Line Garlic Saver, Egg 

Scramblers (white & brown), Frozen Diamonds 

Ice Tray , and Berry Box; 

Phildelphia Museum of Art, Owl Oil and 

Vinegar Set; 

Recipe Relish, two Recipe Nests; 

Tea Beyond, a Juliet Blooming Tea Set, including 

one teapot and two teacups with saucers 

and one Tea Beyond Blooming Tea Assorted 

Collection. gn 

shows are those with a particularly American 

identity—and provide an alternative to anything 

readily available in Europe. 

From Oct. 14 to 16, AmericasMart holds a 

joint show for two related fairs: Atlanta Fall 

Gift & Home Furnishings, and the Atlanta 

Gourmet Market. Southern food was a trend 

spotted at this year’s Fancy Food Show – we 

just might see you there! 

Nov. 8 to 9 is the weekend of Kosherfest, 

held at the Meadowlands in Secaucus, NJ. 

the largest event around for this ever-growing 

market, Organizers estimate that the show 

draws more than 6,000 professional attendees 

and more than 350 exhibitors from all over 

the world. 

Finally, Nov. 13 to 15 brings the PLMA 

Private Label Show, at the Rosemont (Ill.) 

Convention Center. With private label brand 

sales now stronger than ever, there’s never been 

a better time to check out 2,000 exhibitors in 

food, home and health. Come check out your 

competition and up your game. gn

GOURMET NEWS SEPTEMBER 2011 www.gourmetnews.com general NEWS 7 

FDA FEES 

Continued from Page 1 

supply sufficient proof that the imported 

product is not adulterated or misbranded, 

the FDA may opt to not collect the fees. 

Specific to imports, the FDA will assess the 

hourly re-inspection fees in at least the following 

four specific situations: reconditioning 

of imported food found to be adulterated or 

misbranded; seeking admission into the U.S. 

of a product that has been administratively 

detained; a request to remove an FDA order 

for “import alert for detention without physical 

examination”; and lastly, destruction of 

food that has been refused entry. 

When the fees were released, the FDA 

also invited comment on the fees’ effect on 

small businesses,. The agency noted on its 

site that “The FDA recognizes that for some 

small businesses the full cost recovery of FDA 

reinspection or recall oversight could impose 

severe economic hardship, and there may be 

unique circumstances in which some relief 

would be appropriate. Thus, during FY2012, 

FDA will consider waiving in limited cases 

some or all of an invoiced fee based on a 

severe economic hardship, the nature and 

extent of the underlying violation, and other 

relevant factors.” 

According to Benjamin L. England, a 

17-year veteran of the FDA and founder and 

CEO of FDAImports.com, LLC, the FDA has 

so broadly defined what constitutes “first 

examination” that virtually every imported 

food shipment on which FDA spends any 

resource will be subject to the re-examination 

fee. The “FDA also includes in its “first 

examination” definition other tasks that 

do not involve an FDA examination of the 

food at all, such as reviewing sample results 

from a third party, reviewing any relevant 

epidemiological evidence, reviewing a third 

party facility inspection report, and almost 

any activity related to an FDA import alert,” 

said an FDAImports news release. 

The National Association for the Specialty 

Food Trade (NASFT) has submitted comments, 

which are due to the FDA by Oct. 31. 

Consultants on FDA compliance have also 

raised issues with the fee notice, including 

the financial risk they impose on importers, 

who may be unable to reimburse them from 

foreign manufacturers. 

To read the fee notice in the Federal Register, 

go to www.regulations.gov and search for “Food 

Safety Modernization Act: Domestic and Foreign 

Facility Reinspections, Recall, and Importer 

Reinspection User Fee Rates for Fiscal Year 

2012.” The FDA’s site and FAQs on the matter 

can be found at http://www.fda.gov/Food/ 

FoodSafety/FSMA/ucm257982.htm. gn 

FANCY FOOD SHOW 


Retailers’ Summit that preceded the show, as 

well as the full slate of educational programs. 

The new brands showcases for NASFT 

Member Candidates were also popular. 

Most exhibitors were enthusiastic about 

their show experience, like Stacey Kurtz 

of preserves company 

Fruit of the 

Land. “The show 

began for us before 

it opened, during 

the One on One 

Interviews, which 

were extremely 

valuable; this is 

where we met 

with buyers like 

Whole Foods 

and A Southern 

Season. The first 

m o r n i n g , o u r 

very first contact 

was with a major 

buyer that we had 

been wanting to 

meet with. On the very last day at the very 

last minute, an important buyer who we had 

worked with once before visited us. The show 

was exciting and full of possibilities right to 

the end! We will definitely be back.” 

“It was a good one for us—we got more 

leads than we’ve ever gotten at a show,” said 

Amy Farges of Transatlantic Foods, which 

makes charcuterie and grilling butters. 

Another vendor noted less foot traffic than 

the winter show, “but we got a big order that 

makes up for it.” 

Not everyone was so positive, particularly 

vendors in the downstairs hall. “In 

terms of contacts it was good, but I ended 

up with less than a handful of good leads. 

On Day 1, it was two hours before we even 

saw a buyer,” one exhibitor noted. He 

acknowledged the efforts of organizers to 

even out traffic on the second day, but did 

not consider them sufficient. 

Close to 500 journalists covered the show, 

representing all media, including unexpected 

outlets such China’s Xinhua News Agency 

and Al Jazeera English. At the end of the 

show, exhibitors donated 153,000 pounds 

of specialty food to DC Central Kitchen, the 

largest donation the anti-hunger group has 

ever received. For a summary of food trends 

spotted at the Show, see the Show Wrap-up 

section on page 14. gn

8 


The Big Cheese Says… 

By Anthony Mongiello, The Big Cheese 

Convenience is the 

Driving Force 

My father said that “Water seeks the path of 

least resistance”—the easiest, most convenient 

way to go in order to reach a goal. My 

observation is that this is truer now 

than ever, especially in supermarket 

aisles and in the minds and 

habits of consumers. 

Walking the aisles regularly, 

I’ve realized something 

incredible: manufacturers 

are more and more into 

convenient line extensions. 

They’re focusing more on how 

they can improve products that 

once required customers to struggle 

through a lot of steps just to prepare them 

for the dinner table. Manufacturers are now 

developing their products from beginning to 

end. For example, you have chicken companies 

selling whole chickens raw and also 

chicken cutlets that are already breaded and 

cooked. How easy is that?! 

This is what I see happening in virtually 

every category. Just open a trade magazine, 

and you see these line extensions, these 

consumer-friendly items, products that 

make consumers’ lives easier by cutting 

out tedious steps and putting together harmonious 

flavor profiles. Manufacturers are 

following a trend today by creating products 

that are as easy to prepare as going from the 

package to the oven to the table—and we’re 

having dinner! 

If we want to keep 

our categories alive 

and thriving, fresh 

and consumer friendly, 

we need to be offering 

convenience like 

never before. 

Many people I know lead very busy lives 

and don’t have the time anymore like we 

had in years and generations past to prepare 

delicious nutritious meals for themselves 

or their families. Back in the day, Joe Blow 

had very little choice. He had to turn to “TV 

dinners” in aluminum trays that would take 

maybe 45 minutes to cook. Remember the 

way those desserts tasted tainted by the foil? 

Gross! Today’s consumers also don’t have 

a wallet-full of cash for restaurants night 

after night, either. At the same time they 

are educated and active members of this 

consumer culture who know just where to 

turn. Just pull one of today’s gorgeous boxed 

microwaveable trays out of the freezer, and 

within minutes you’re eating al dente pasta 

with Mediterranean spices, or wonderfully 

seasoned grilled chicken with fresh delicious 

vegetables in a savory chef-developed sauce. 

It’s hard to argue with great taste that is so 

convenient. 

What could be more convenient than 

bagged lettuce? It’s just lettuce, but cleaned 

and chopped—and Americans are buying 

it hand over fist. In fact I read recently that 

bagged lettuce is the highest selling item in 

the grocery store after milk. Now, milk has 

been available since the first store in history, 

but bagged lettuce is a much more 

recent phenomenon. Second-bestselling 

item in the store? Yes. 

Why? Convenience. Whoever 

would have thought that 

people would buy more than 

three million bags a day of 

lettuce that was prepared 

for them—and pay more for 

it? Well, we do—because it’s 

convenient not to wash and chop 

ourselves. 

You wanna talk about rice? I never knew 

how to cook the stuff. Still can’t to this day, 

even on my own cooking show, Kings in 

the Kitchen. Nowadays, though, I can 

make rice in my microwave in under two 

minutes. And it comes out perfect every 

time? Extraordinary! Not to mention how 

many rice flavor profiles are available. Then 

there are vegetables. You don’t even have to 

open the bag to cook them! You’re kidding 

me! And some of them have flavor packages 

included. Convenience. There are a lot of 

companies out there who need to pay attention 

to what’s moving. And what’s moving 

products? Convenience. 

So in my opinion, if we want to keep 

our categories alive and thriving, fresh and 

consumer friendly, we need to be offering 

convenience like never before. Line extensions, 

products that make peoples’ lives 

easier. These are the products that are popping 

up new on the store shelves on a very 

steady basis. 

So what’s next? We’re going to push a 

button, a screen will slide up and our food 

will magically appear as per our wishes? 

It sounds like something out of “Star Trek” 

but it’s not far off. One thing is for sure: as 

long as every mom, dad, man and woman 

are busy trying to makes ends meet, they’ll 

buy what saves them time and, in the long 

run, money. They’re buying what’s most 

convenient. 

Let’s remember that in this day and age, 

change is good—and one thing we can 

change is the way we present our products 

to the consumer. So next time we’re around 

the R&D table thinking up new products, 

let’s keep in mind that the more convenient 

we can make it for the consumer, the more 

apt they will be to pick it up. 

From the Big Cheese to You, Mangia! 

(Beam me up, Scotty!) 

An award-winning cheesemaker, product creator 

and innovator, Anthony Mongiello is the son and 

grandson of inventors. His father held the patent 

for the first mozzarella-making machine in the 

U.S. At age 18, Anthony got his own first patent, 

for a little thing called Stuffed Crust Pizza. His 

ability to forecast and even help guide the movement 

of products on store shelves is a testament to 

his passion for giving consumers what they want: 

fulfillment, quality and originality. gn

GOURMET NEWS SEPTEMBER 2011 www.gourmetnews.com general NEWS 9 

ACS WINNERS 


milk Louis d’Or, also a consistent prizewinner. 

The 2011 judging and competition saw 

a record-breaking number of entries: 1,676 

cheeses and cultured milk products (such 

as butter and yogurt) from 258 different 

companies in the United States, Canada and 

Mexico. Appropriately, Canadian cheeses 

made a great showing, taking two of the top 

four places along with more than 60 other 

medals. Quebec was also the second-largest 

source of entries by state or province, after 

Wisconsin and ahead of the traditional 

number two, California. 

The competition was divided into 22 categories, 

with 109 subcategories. Changes in 

the subcategories reflect trends in the cheese 

world: expanded sections for American 

Originals, washed rind, farmstead, fresh 

unripened, international-style and flavored 

cheeses, cheese spreads and cultured milk 

products. The complete list of winners, 

including subcategories, can be found at 

www.cheesesociety.org. 

Logistical challenges 

Entry shipping and logistics were a particular 

challenge this year. Entries and documentation 

from the US and Mexico were 

consolidated at the UPS office in Plattsburg, 

NY. Cheeses arrived on a Wednesday evening, 

the truck was loaded by 10:30 a.m. 

Thursday and at the Canadian border by 

1:00 p.m. Meticulously catalogued on a 

single document with a single importer of 

record, nearly 1,300 cheeses from the US and 

Mexico cleared customs under the Canadian 

trade show quota. They arrived at the judging 

venue by 2:30 p.m. that day—less than half 

the allotted time of 48 hours in transit. 

“The truck, with 17,000 lbs. of cheese on it, 

cleared customs faster than I did,” said David 

Grotenstein, outgoing head of the judging 

committee. Under incoming committee 

head Todd Druhot, preparations are already 

underway to ensure a similarly smooth transfer 

for Canadian entries to next year’s ACS 

competition, set for Raleigh, NC. 

ACS Academy of Cheese relaunched, 

eight goat cheese pioneers inducted 

Another highlight of the conference was the 

August 5 induction of eight respected cheesemakers 

into the ACS Academy of Cheese, 

honoring a quarter century ’s worth of work in 

growing the category of goat cheese in the United 

States. Started 20 years ago, the Academy was 

relaunched at this year’s ACS Conference. 

Inducted this year were Jennifer Bice, 

owner of Redwood Hill Farm & Creamery, 

Inc., in Sebastopol, CA; Laura Chenel, 

American Cheese Society 2011 

Best of Show winners Photo 

© Uriah Carpenter 

Inductees from left-right: Bob Kilmoyer, 

Letty Kilmoyer, Anne Topham, Mary Keehn, 

Allison Hooper, Jennifer Bice. 

Photo © Uriah Carpenter 

founder of Laura Chenel’s Chevre in Sonoma, 

CA; Allison Hooper, owner of Vermont Butter 

and Cheese Creamery in Websterville, VT; 

Mary Keehn, founder of Cypress Grove 

Cheese in Arcata, CA; Letty & Bob Kilmoyer, 

founders of Westfield Farm in Hubbardston, 

Massachuetts; Judy Schad, owner of Capriole 

Farmstead Goat Cheeses in Greenville, 

Indiana; Anne Topham, owner of Fantome 

Farm in Ridgeway, WI. 

“This award provides an opportunity to 

honor and celebrate a group of exceptional 

people who have dedicated their lives to 

defining and redefining goat cheese in the 

United States, ” said ACS President Christine 

Hyatt. “Our industry is in a better place 

because of these goat cheese pioneers, and 

we thank them.” 

Why does a pioneer matter? A typical 

example is probably that of Judy Schad, 

whose generous sharing of her experience 

helped Rogue Creamery’s David 

Gremmels refine the idea of wrapping 

the very first Rogue River Blue in grape 

leaves years ago. 

The ACS Academy of Cheese was created 

20 years ago to honor early supporters 

of the American cheese movement. 

This year ’s slate of inductees marks the 

first of what will be an annual class of 

new inductees. The Academy is designed 

to complement, not replace, the ACS 

Lifetime Achievement Award. gn 

U.S. WINE 

CONSUMPTION 


According to the “2011 Wine Handbook”, 

the rise in wine consumption also reflects 

other trends, such as consumers slowly returning 

to dining out. Total wine dollars grew to 

$26.9 billion last year, with on-premise sales 

accounting for 44.1 percent. This is up 2.5 

percent from 2009 and a marked change from 

the previous two years, when the recession 

directly affected on-premise sales. 

“The future of the wine industry looks bright,” 

says Eric Schmidt, Manager of Information 

Services for the Beverage Information Group, 

based in Norwalk, Conn. “Overall wine consumption 

is expected to increase over the next 

five years to 321.9 million cases.” 

The news is encouraging to specialty retailers 

for two reasons. Wine is a traditional 

accompaniment to specialty food, such as 

specialty meat and cheese, especially when 

ORGANIC TRADE 


tional aspects of organic certification, and played 

a key role in the passage and implementation of 

the California Organic Foods Act of 1990 and the 

national Organic Foods Production Act. He joined 

the Organic Farming Research Foundation (OFRF) in 

1995. In 1997, he authored the study “Searching for 

the O-Word,” which documented the lack of USDA 

research support for organic farming systems. This 

work led to OFRF’s creation of the Scientific Congress 

for Organic Agricultural Research, a national network 

all are locally produced; plus, many grocers 

are able to sell wine as well as food, and use 

wine specials to draw traffic and promote 

food purchase. 

The “2011 Wine Handbook” is the leading 

source for U.S. wine sales and consumption 

trends. It includes wine consumption 

analysis; the top 50 metro markets; supplier 

performance; advertising expenditures; 

consumer drinking preferences; and economic/demographic 

data. “The 2011 Wine 

Handbook” can be purchased for $815; 

handbook with CD is $985. Shipping and 

handling is $10 for U.S. residents, from www. 

bevinfo.com. gn 

for producers and scientists pursing the science of 

organic production and markets. Lipson joined USDA 

in June 2010 as Organic and Sustainable Agriculture 

Policy Advisor. His responsibilities include crossagency 

coordination of organic farming policy issues 

and assisting with the “Know Your Farmer, Know 

Your Food” initiative. In his current position, “Mark 

impacts organic policy on a daily basis…Always with 

the organic farmers’ best interests in mind, Mark 

continues to impact the growing organic industry 

that he helped to create,” according to his nomination 

letter submitted by Maureen Wilmot, Executive 

Director at OFRF. 

GOOD FOOD 


U.S. According to the contest site, “In order 

to fairly represent the diverse food traditions 

and growing seasons around the country, 

awards will be granted to producers in each 

of five regions, with judges representing all 

areas. It is our hope that by honoring producers 

nationwide, we will encourage food 

producers and small farmers in every pocket 

of the country.” 

In December 2010, winners of the inaugural 

Good Food Awards were invited to a dedicated 

tasting organized for Williams-Sonoma. 

The blue-chip retailer subsequently picked 

up five producers: Madecasse Chocolate, 

Ellelle Jam, Sour Puss Pickles, Creminelli 

Meats and Montana Coffee. Williams-Sonoma 

ordered not only the winning products, but 

also picked up additional products and created 

a special Good Food Awards display in 

20 stores across the country. 

For complete information, visit www 

.goodfoodawards.org. Winners will be 

announced January 13 in a ceremony at the 

Ferry Building, San Francisco. The next day, 

the Ferry will host a special one-day-only 

marketplace for the winners. According to 

organizers, last year’s Good Food Awards 

Marketplace drew 15,000 visitors, including 

buyers from Whole Foods, Cowgirl 

Creamery, Bi Rite Market, Dean and Deluca, 

and Williams Sonoma. gn

10 

EDITORIAL www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

WWW.GOURMETNEWS.COM 

From the editor 

PUBLISHER 

Lee M. Oser 

SENIOR Associate Publisher 

Kate Seymour 

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 

Associate editor 

Theresa Grant 

520-721-1300 

CONTRIBUTORS 

Anthony Mongiello 

Jim Thaller 

ART DIRECTOR 

Valerie Wilson 

W 

hile working on this issue, a 

coincidental pattern emerged: 

businesses in transition. Gourmet 

News often covers emerging companies, 

but this issue features important 

changes for companies with long histories 

in specialty food: Cheeseworks, Harry 

Wils, A Southern Season, Sheila Marie. 

Then there was a phone conversation 

with David Gremmels, President and 

Cheesemaker at Rogue Creamery, which had 

just won its second Best in Show ribbon at 

the American Cheese Society. Mr. Gremmels 

talked about how Rogue River Blue reflects 

the commitment of every single person at 

Rogue—but also that of the late Ig Vella, 

the Creamery’s original owner, who sold the 

business to the new owners on a handshake, 

and challenged them to create cheeses that 

were truly original and American, yet could 

compete with the best in the world. 

The night before we went to press, 

I watched Jonathan King and Jim Stott, 

founders of leading specialty food company 

(and Gourmet News advertiser) Stonewall 

Kitchen, on national TV, sharing the story 

of their company as it celebrates 20 years 

in business. 

All this makes me think about what 

“ownership” of a specialty food business 

requires. It is much more than financial. 

(In fact it may be the opposite, as all these 

long-lasting businesses reflect the owners’ 

fierce drive to bring good food to the world, 

against all prudent advice, financial or 

Best in Show: Reflecting flavors and 

seasonality unique to Oregon’s Rogue River 

Valley, Rogue River Blue is a cheese that could 

only be made in America. Its very first release in 

2007 was named the World’s Best Blue Cheese 

in a British competition. Aged for one year, the 

2010 release reaches retailers in September. 

otherwise.) A creative business like specialty 

food thrives because of people who live for 

and nurture it daily—regardless of who 

holds the paper. 

Jonathan Kaplan, a successful tech 

entrepreneur and brand-new restaurateur, 

expressed it in terms all too familiar to many 

of our readers: “If you’re willing to eat hot 

dogs, if you’re willing to take no salary, if 

you’re willing to hear ‘no’ so many times that 

it sounds like ‘yes,’ then you’ll probably be 

successful.” Not to mention that you may go 

hungry at a Fancy Food Show because you 

can’t leave your booth! 

Nor is this only an American phenomenon: 

one of our Buyers’ Guides in this issue 

is on Foods from Africa, many from businesspeople 

who have overcome near-heroic 

challenges to get their products to market. 

I have never run a specialty food business, 

retail or not. But I imagine that there 

are days when baffling customer taste, time 

and cash flow challenges, and various entities’ 

never-ending demands on business make it 

all seem like a thankless task. 

On behalf of an industry (and a publication) 

that owes its existence to business 

owners, and on behalf of all the people who 

find joy in food because of your efforts at the 

stove, at the bank and on the loading dock, 

let me say it at least once: thanks. GN 

– Rocelle Aragon, Editor 

520-721-1300 

rocelle_a@oser.com 

520-721-1300 

ads@oser.com 

Circulation director, 

Product Wrap-up & Classified Sales 

Tara Neal 

520-721-1300 

tara_n@oser.com 

Traffic MANAGER 

Selene Pinuelas 

520-721-1300 

deadline@oser.com 

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

12 

specialty retailers www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

New investors, leadership 

for leading retailer 

A Southern Season, the gourmet retail institution 

based in Chapel Hill, N.C., has announced 

a significant new capital infusion by local 

group TC Capital Fund, a joint venture 

between two Chapel Hill investment funds. 

Joining the company as President 

is Larry Shaw, an experienced 

retail executive and local resident 

who has worked with strong 

brands such as The Vermont 

Country Store and Nordstrom 

over the past 20 years. 

Founder Michael Barefoot, a 

respected industry figure who 

was the store’s sole employee 

when it opened in 1975, will 

continue to be actively involved, 

along with longtime partners Tim Manale 

and Briggs Wesche. 

“A core part of our mission has always 

been ‘local ownership and operation,’” says 

Barefoot. “That will not change; owner- 

The Cook’s Warehouse, an award-winning, 

Atlanta-based retailer of kitchenware and 

upscale appliances, has opened the first 

independently-branded “store within a store” 

for kitchenware in a new branch of Whole 

Foods—just doors away from its own store, 

set to open September 1. 

Nearly a thousand people turned up 

ship remains local in this new corporate 

structure … we will now be positioned to 

grow to the next level.” 

“I have believed in this brand and vision 

for as long as I have been in Chapel Hill, and 

have watched the company grow. 

We will re-invest significantly 

to grow the business, including 

enhancing the retail shopping 

experience, expanding existing 

product lines and bringing in 

new products to surprise and 

delight our customers, as well 

as expanding and enhancing 

our online shopping experience,” 

said TC Capital Fund 

head Clay Hamner, a longtime 

customer of the store as well as a successful 

private investor and university business 

professor. Hamner is joined in TC Capital 

Fund by other local investors; the fund is a 

joint venture between local funds Carrboro 

Cook’s Warehouse provides 

in-store kitchenware outlet 

at Whole Foods 

for the late July opening of Whole Foods 

Merchants Walk, a 45,000-square-foot 

store. The Cook’s Warehouse will manage 

the store’s kitchenware department and 

conduct its popular cooking classes using 

Whole Foods products. 

The outlet is a test, currently the first of 

its kind in the country. But in an interview 

Capital Corporation and Tryon Capital 

Ventures, LLC. 

“[Hamner’s] long-respected local profile 

along with the other local investors was 

definitely a key part of our decision. They 

absolutely relate to this Chapel Hill institution 

on a very personal level and share our commitment 

to keeping A Southern Season something 

very, very special,” Barefoot said. 

Regarding the impact on his personal future 

plans, Barefoot adds, “This is the first step in 

a slow transition away from work. After 36 

years, I think that it’s about time. I will be 

fully engaged at A Southern Season for the 

next five years, after which I plan to reduce 

my involvement to pursue other challenges 

and interests.” 

From a one-man, 800-square-foot storefront 

in 1975, A Southern Season now employs 

more than 300 people. Its 60,000-square-foot 

store is a local landmark and one of the largest 

specialty-only gourmet markets in the U.S. 

It boasts a national catalog and e-commerce 

business, and an acclaimed cooking school 

and restaurant. The store was recently ranked 

among America’s 25 Best Independent Stores 

in a 2009 book by retail author George 

Whalin, and was an NASFT Retailer of the 

Year awardee in 2004. gn 

with the Atlanta Business Chronicle, Cook’s 

Warehouse founder and CEO Mary Moore was 

optimistic that the partnership would benefit 

briefs 

Saxelby 

Cheesemongers 

named Manhattan’s 

Small Business 

of the Year 

In mid-July, specialty cheese shop Saxelby 

Cheesemongers was named Manhattan’s 

Small Business of the Year by the city’s Small 

Business Services department. 

According to the department, the award 

honors “an entrepreneur whose business has 

significantly improved its neighborhood or 

demonstrated outstanding commitment to the 

community through offering new or enhanced 

products and services, generating new activity 

on a commercial strip, attracting new businesses 

to the area, or providing exceptional 

employment opportunities.” 

Apart from introducing the larger public 

to small-scale American cheesemakers, Ann 

Saxelby’s early relocation to the historic but 

rundown Essex Street Market led the way to 

the market becoming a food destination spot. 

Saxelby continues to be the most vocal advocate 

for the market, which is under threat from redevelopment 

proposals currently before the city. 

both stores, and perhaps grow to other 

Whole Foods stores within the region. 

Analysts were equally positive, noting 

that the move allowed the new Whole 

Foods to generate sales and traffic with 

minimal investment, while introducing 

The Cook’s Warehouse to a new audience 

that would then be more inclined to visit 

Moore’s own kitchenware-focused store 

when it opens. The Cook’s Warehouse 

currently has three stores in the Metro 

Atlanta area. gn

GOURMET NEWS SEPTEMBER 2011 www.gourmetnews.com Grocery & Department Stores 13 

briefs 

Kroger names 

Donna Giordano 

president 

of Ralphs 

The Kroger Co. has announced the promotion 

of Donna Giordano as president of the 

Ralphs Division. 

Ms. Giordano, 57, has been President 

Kroger’s Quality Food Centers (QFC) division, 

based in Seattle, since 2002. She will relocate 

to California in order to succeed Mike Donnelly, 

who was recently promoted to Senior VP of 

Merchandising for Kroger. 

Ms. Giordano joined Kroger’s King Soopers 

banner in 1972, while still in college. She was 

named Store Manager at King Soopers in 1982, 

and later held various director-level positions in 

key areas such as advertising, bakery, general 

merchandise, grocery and pharmacy. In 1999, 

Donna was promoted to VP of Sales & Marketing 

of King Soopers. She was promoted to President 

of QFC in 2002. 

A&P introduces 

locally-raised 

poultry and 

beef at select 

stores 

The Great Atlantic & Pacific Tea Company, 

Inc. (A&P) in July launched Mid-Atlantic 

Country Farms, a new store brand of locallyraised 

chicken, turkey and beef products. 

All products in the line are raised by familyowned 

farms using humane and sustainable 

methods. 

“This new brand is a direct response to 

our customers’ requests for more ‘green’ 

options,” added Harry Giglio, Vice President 

of Meat & Seafood. 

Mid-Atlantic Country Farms is dedicated 

to the highest standards of animal care 

and husbandry. Farmers use 100 percent 

vegetarian feed. All chicken is completely 

antibiotic-free and raised by local farmers 

across Pennsylvania. The beef is raised on 

more than 140 family farms throughout 

Connecticut, New York, Pennsylvania, 

Maryland, Virginia and Delaware. All beef 

is Beef Quality Assurance (BQA) certified, 

All-Natural (minimally processed with no 

artificial ingredients) and Choice Angus Beef/ 

Aged for tenderness and taste. 

The new line’s chicken is available now in 

all A&P, Waldbaum’s, Superfresh, Pathmark 

and Food Emporium stores, while beef and 

turkey will reach select stores throughout 

the summer. Natural chicken products will 

replace the Greenway brand currently sold 

in A&P banner stores. Greenway organic 

products, including chicken, will still be 

available. gn 

Fresh & Easy to test loyalty card, announces 

three smaller-format Southern CA stores 

New format Meijer Marketplace to open in Chicago 

Less than two years after launching its 

first smaller, grocery-focused stores in 

Chicago, Meijer is preparing to open Meijer 

Marketplace, a grocery about half the size 

of the typical Meijer supercenters and with 

a more locally-targeted offering. 

The 96,000-square-foot store will carry 

quality fresh meats and produce, plus a wide 

variety of deli, bakery and pantry items. 

There will be a focus on Hispanic and Italian 

Building on the success of corporate parent 

Tesco’s Clubcard—the world-leading 

loyalty program with more than 30 million 

card holders in 12 countries—Fresh & Easy 

Neighborhood Market will test a similar 

program for its customers this fall. 

The store has also announced the opening 

of three smaller-format Fresh & Easy Express 

stores in Southern California later in the year, 

with more locations being sought. Based on a 

format that has been successful in the U.K., the 

Express stores will have about 3,000-squarefeet 

of selling space, compared to current 

stores’ typical 10,000-square-feet. Locations 

have been identified in Los Angeles, in San 

Pedro, south of the city and Hermosa Beach 

to the southwest. 

Both announcements have been interpreted 

by analysts as attempts to turn around the 

chain, which is owned by British giant Tesco 

and projects profitability by 2013. The group 

has lost money since opening in 2007, and 

has been closing stores in Nevada and Arizona 

while expanding in California. 

foods for the ethnically-diverse community 

nearby. The store will also feature national 

and Meijer store brands, along with a fullservice 

pharmacy and general merchandise 

area. The store will maintain a flexible layout 

that allows Meijer planners to bring in new 

items based on customer feedback. 

“Meijer Marketplace is a dramatic step for 

us as we work toward bringing everything 

that’s great about Meijer to a more diverse 

The loyalty card program will be an evolution 

of the grocer’s popular “Friends of Fresh 

& Easy” email program, which was introduced 

in December 2008 and now serves more than 

360,000 customers. Customers earn one point 

for every dollar they spend, and can exchange 

their points for cash-back rewards. “Friends” 

receive personalized bi-weekly emails, with 

real-time updates on points earned and targeted 

bonus point coupons. Fresh & Easy plans to 

roll out the loyalty card to all stores following a 

test in Bakersfield, Calif. this autumn. gn 

group of customers,” said Hank Meijer, 

Co-Chairman and CEO of the Grand Rapids, 

Mich.-based retailer. “The Chicago market 

continues to be a very important growth 

area for us, and our new Meijer Marketplace 

concept will bring yet another unique offering 

to our Chicago-area customers.” 

Meijer currently has 13 stores in the 

Chicago area, ranging from full supercenters 

to smaller, grocery focused stores. gn

14 

SUMMER TRADE SHOWS www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

SHOW WRAP UP 

Top five plus more: trends spotted 

at the Summer Fancy Food Show 

Spirit-infused foods, ‘give-it-a-try’ kits 

for adventurous home cooks, popped 

foods, Japanese-inspired food, and new 

twists on cherry are the top five food 

trends that surfaced at the 57th Summer 

Fancy Food Show, according to a panel of 

trendspotters. 

The trends were picked by a group of ten 

widely-read food writers, representing food 

market forecasting, show organizer NASFT, 

and magazines, newspapers and websites. 

They are Kara Nielsen, The Center for 

Culinary Development; Rachel Mount, 

O, The Oprah Magazine; Denise Purcell, 

Specialty Food Media/foodspring.com; Joe 

Yonan, The Washington Post; Nancy Wall 

Hopkins, Better Homes & Gardens; Nycci 

Nellis, The List Are You On It, Foodie and 

the Beast Radio; Bonnie Benwick, The 

Washington Post; Miri Rotkovitz, About. 

com; Joan Nathan, author and contributor 

to The New York Times; and Diane 

Welland, food and nutrition writer, Relish, 

Clean Eating, and other publications. 

While many trends were identified, the 

panel picked five, as follows: 

Booze-Infused Foods: Chili Lime Tequila 

Tortilla Brittle, Anette’s Chocolates (sofi TM 

Gold, Snack Food); Happy Goat Scotch 

Caramel Sauce, Happy Goat Caramels (sofi 

Finalist, Product Line); Roasted Peach 

Whiskey Sauce, Stonewall Kitchen (sofi 

Gold, Cooking Sauce). 

Give it a Try Kits: Grow Your Own 

Mushroom Garden, Back to the Roots; 

Mozzarella Cheese Making Kit, Roaring 

Brook Dairy; Warm Belgian Chocolate 

Soufflé Kit, My Cup of Cake. Though not at 

the show, Acme Smoked Fish also recently 

introduced a home Gravlax Salmon Curing 

Kit, exclusive to Williams-Sonoma. 

Popped Food: Black Truffle & White 

Cheddar Popcorn, 479 Degrees Popcorn; 

Bourbon Infused All Natural Popcorn, 

Metropolitan Bakery; Air-Popped Sorghum 

Grain, Mini Pops. 

Japanese Inspired Eats: Yuzu Gummy 

Pandas, Bissinger’s Handcrafted Chocolatier 

(sofi Silver, Confection); Tonton Hibachi 

Japanese Steak and Barbecue Sauce with 

Sake, Argo Century, Inc.; Matcha and 

Sencha Teas, Rishi Tea. 

Cherries: Bada Bing Cherries, Tillen 

Farms; Spiced Sour Cherry Spread, The 

Gracious Gourmet (sofi Gold, Condiment); 

CocoNova Cherry Cacao, Honest Tea. 

In its own coverage, NASFT spotlighted 

smaller trends to look out for in the next 

year: coconut in food and beverages, ever 

more exotic salts from around the globe, 

innovative dairy products such as goat milk 

yogurt and flavors from the American South 

such as cornbread, sweet potatoes and 

bourbon—the latter a natural progression 

from the bourbon whiskey revival. 

Gourmet News also noted a lot of savory 

and spiced jams and spreads, as exemplified 

by sofi Gold winner Braswell’s Select 

Balsamic Sweet Onion Jam; alternative 

grains such as new versions of couscous, 

amaranth, unusual rice varieties and specialty 

flours; and new-school pickles and 

relishes that incorporate premium local 

produce with global flavors. GN 

New gluten free granola treats 

from Bakery on Main 

Bakery On Main introduces 12 new ways to put 

a smile on those gluten-free tastebuds. Start with 

Soft & Chewy Gluten Free Granola Bars in three 

as-good-for-you-as-they-taste flavors: Peanut Butter 

& Jelly, Chocolate Almond and Apple Cinnamon, 

made with certified gluten free oats, amaranth and 

quinoa for a great source of whole grains and flax 

and chia seeds for a great source of Omega 3 and 

Omega 6 essential fatty acids. Next are Truebars, 

honest-to-goodness fruit and nut bars that say “I’ve 

got nothing to hide” in six exotic flavors: Hazelnut 

Chocolate Cherry, Walnut Cappucino, Fruit & Nut, 

Raspberry Chocolate Almond, Coconut Cashew and 

Apricot Almond Chai, providing Omega 3 from chia, 

a good source of fiber and made with many low-GI 

ingredients. Finally, Gluten Free Instant Oatmeal 

in three delectable bakeshop flavors—Strawberry 

Shortcake, Maple Multigrain Muffin and Apple 

Pie—made with certified gluten free oats, chia, flax, 

amaranth and quinoa. 

As always, all Bakery On Main products are free 

from wheat, gluten, dairy, casein, trans fats and 

cholesterol, Certified Gluten Free, Kosher OU Parve, 

all Natural, non GMO and low in sodium and saturated 

fat. Try them all at Natural Products Expo East booth 

313 or visit www.bakeryonmain.com. 

The Spice Lab’s Gourmet 

Sea Salt Collections 

Reflecting the expanding palate for food flavors from 

throughout the world, The Spice Lab’s Gourmet 

Salt Collections caught rave reviews and retailers’ 

attention at the Summer Fancy Food Show. These 

unique sampler gift packs are offered in 5, 6 or 11 

test tube sets, filled with exotic sea salts from all 

corners of the earth. 

Each Pyrex test tube with all-natural cork stopper 

holds a different specialty salt, attractively displayed 

in an American-made, hand-crafted wooden base 

constructed from recycled lumber. Tubes contain 

from .6 to 1.3 oz. of salt, depending on its density, 

with most having over 1 oz. of sea salt. A reference 

card offers suggestions on which salts go with which 

dishes, and a bamboo salt spoon also is included. 

Sampling selections retail from $24.95 to $59.95. 

The Spice Lab’s Sea Salt Collections include 

Gourmet Samplers No. 1 and No. 2, Old World, 

Hawaiian, Pacific, BBQ Smoked, Chili Head 

Collection (including the hottest Ghost Pepper Sea 

Salt), Large Flake and Salt Grinder. Available only 

in 5 tube Collections are All French, Halen Mon 

Welsh, Latin American (salts from El Salvador, 

Bolivia, Mexico and Peru), Hand Harvested and 

Gourmet Pink Salt. 

For more information, call 954-275-4478 or email 

sales@thespicelab.com. 

Terana brings true Mexican 

flavor to the Fancy Food Show 

Known in Mexico for its wide range of high quality 

spices and elegant presentation, Terana drew plenty 

of interest from US and European distributors at this 

year’s Summer Fancy Food show. The group returned 

from DC to plenty of requests for information, so they 

hope to be in stores and supermarkets soon. 

At the Show, Terana displayed its gourmet line, 

consisting of spice blends for use with poultry, fish 

and meat, in an attractive glass jar with a two-position 

grinder. They also introduced a dehydrated line in 

pouch bags, featuring classic combinations such as 

black beans with chipotle, refried beans with chipotle, 

and red and green salsas. Visitors said it reminded 

them of the genuine Mexican flavor that they missed. 

A crowd favorite was the line of flavorful ready mixes 

for classics such as guacamole, pico de gallo, red and 

green salsas, and other toppings and dips. 

Terana’s basic line is available in glass jars, PET 

bottles and plastic bags. Bigger plastic bags and 

bulk sacks also drew interest from wholesalers. 

Almost all of Terana’s products are Kosher certified, 

an assurance of high quality that visitors noted and 

appreciated.

GOURMET NEWS SEPTEMBER 2011 www.gourmetnews.com specialty Distributors & Brokers 15 

briefs 

UNFI, Safeway 

announce three-year 

distribution deal 

Leading natural food distributor United 

Natural Foods, Inc. (UNFI) signed a threeyear 

agreement with Safeway in late July. 

Effective Oct. 31, UNFI will assume distribution 

for non-proprietary natural, organic 

and specialty products to all of Safeway’s 

banners in the U.S. UNFI projects expect a 

rise in revenues by approximately 4 percent 

in fiscal 2012 as a result of the contract. 

“We are pleased to establish a distribution 

relationship with Safeway and 

are excited about the opportunities this 

agreement provides,” commented Sean 

Griffin, UNFI Senior Vice President, National 

Distribution. “Our ability to continue to gain 

market share reflects the ongoing efforts 

by all of our associates to service our customers’ 

needs and further strengthens our 

position as the nation’s leading distributor 

of natural, organic and specialty products. 

We are in the process of finalizing a transition 

plan with Safeway in order to provide 

them with excellent service levels and support, 

while ensuring there are no disruptions 

to any of our existing customers.” 

“We are looking forward to our new partnership 

with UNFI to provide the variety of 

specialty, natural, organic and regionally 

relevant products that will meet our customers’ 

needs,” said Kelly Griffith, Safeway’s 

President of Merchandising. 

UNFI expects to incur approximately 

$1.5 million to $2.5 million in total start-up 

expenses to transition the business. 

Port Jersey 

Logistics offers 

lower costs, 

reduced 

transit time 

Port Jersey Logistics, a warehousing and 

distribution company that serves the specialty 

food industry, has launched a lessthan-truckload 

(LTL) freight consolidation/ 

pool distribution program to New England. 

The service offers more efficiency and 

less cost for shippers, whose orders can 

travel north together from the company’s 

New Jersey warehouse before being 

separated and delivered independently. 

Additional regions will be added throughout 

the year, with a goal of providing a national 

consolidation program by early 2012. 

Pool distribution allows consolidated 

orders to be shipped to a regional terminal, 

where the shipment is separated and 

re-sorted by destination, saving customers 

significant cost compared to direct LTL shipping. 

Other benefits include reduced transit 

times, reduced claim potential due to less 

overall handling, and maintained shipment 

and temperature integrity. 

In August, the company was named 

among the Top 100 third party logistics forwarders 

by a logistics industry publication. 

Cheeseworks now known as CWI Specialty Foods 

BY ROCELLE ARAGON 

From August 1 onward, bicoastal specialty 

distributor Cheeseworks has been known as 

CWI Specialty Foods, Inc. 

The new name is just the first of many 

changes ahead for the company in the next 

year. “Our new name reflects our new 

ownership, as well as a new beginning for 

a company with a long history of being a 

leader in importing, distributing, and marketing 

quality cheese and other fine food 

products,” said the company’s President and 

CEO, Robert A. Sigel. 

The company intends to build a new, more 

forward-looking identity in tune with the 

fast-moving specialty cheese market. Though 

Cheeseworks already had strong product lines 

in charcuterie, preserves and other products 

from small, high quality manufacturers, Sigel 

feels there is still room for growth. 

“We want to expand our assortment in all 

areas, including cheese. There are a lot of 

opportunities opening up—regional dairies, 

cheesemakers in Italy, France, Spain. Our 

goal is to be the first person for manufacturers 

to come to,” Sigel says. 


Specialty foods distributor Sheila Marie 

Imports closed permanently on Aug. 12, 

ending 30 jobs and leaving the Massachusetts 

facility it has occupied for 10 years. The closure 

follows a 16-day strike led by Teamsters 

Local Union No. 25, which ended with no 

agreement or contract reached. 

The strike was marked by violent incidents 

and racial slurs on the picket line, and reportedly 

cost the company more than $30,000 a 

day in police protection. In a statement, SMI 

owner Atlanta Foods said, “The Company is 

unwilling to risk the safety of those employees 

who have continued to work during the strike 

and is unable to afford police protection to 

continue operations.” SMI customers will 

continue to be served from other Atlanta 

Foods locations. 

Local news site the North Reading Patch 

reported 13 SMI workers on the picket line, 

Harry Wils & Co., a Secaucus, N.J.-based 

supplier of specialty foods to the restaurant 

industry, in late July completed the sale of 

the company to fellow specialty foodservice 

distributor The Chef’s Warehouse. Operations 

are now consolidated in the Chef’s Warehouse 

facilities in the Bronx, NY. 

Harry Wils, a family-owned business for 

nearly 90 years, was led for the past 40 years 

by president and CEO Steven Wils. Before 

moving to Secaucus, the business was the last 

remnant of the wholesale dairy district that 

occupied what is now the upscale residential 

area of Tribeca. 

“As the industry consolidates, it’s in 

everyone’s interest to have choices. Big 

doesn’t always mean a better price, it can also 

mean bigger overheads. We’re not looking at 

growing to a size where we can’t serve our 

customers with the focused attention they 

need,” Sigel continues. 

Those customers include independent 

higher-end retailers, cheese shops and smaller 

supermarket groups, as well as chains with the 

appropriate specialty-buying demographics. 

Siegel is a former principal of Millbrook 

Distributors, a family company which he 

helped to grow into a half-a-billion dollar 

business before it was sold to UNFI in 

2007. He joined the Cheeseworks board in 

late 2007, becoming CEO and principal in 

January of this year. 

He is joined at CWI by a new handpicked 

team: Director of Purchasing Carmen 

Jackson, Director of Sales Anthony Zareck 

and Director of Finance Joseph Alessio 

are all veterans of the cheese and specialty 

importing businesses. 

With distribution facilities in Ringwood, 

N.J. and Alameda, Calif., CWI Specialty sells 

Specialty distributor Sheila Marie Imports closed 

joined at one time by up to 80 teamsters. 

A statement by the Union described the 

strike as seeking a first contract covering 

employment, wages and work conditions. 

A commenter on the site, who identified 

himself as a long-time SMI employee and 

one of those on the picket line, said they 

were striking to protect their hours from 

being cut and assigned to lower-paid temporary 

staff. 

Also according to Atlanta Foods’ statement, 

“Sheila Marie employs 37 people, including 

approximately 17 drivers and warehouse 

employees. In November of 2010, the 

National Labor Relations Board conducted 

an election among the drivers and warehouse 

employees, and a majority of them voted to 

be represented by Teamsters Local No. 25. 

The Company bargained with the Union in 

good faith to try and reach agreement on a 

contract covering these employees. After 

eleven meetings, the Company presented 

the Union with its final offer on July 5, 2011. 

Sheila Marie has sustained losses for the last 

four to five years, and it offered the Union a 

one-year contract which would have maintained 

wages and benefits at current levels. 

On July 13, 2011, the Union set up a picket 

line and commenced its strike.” 

Acquired by Atlanta Foods in 2007, 

Sheila Marie Imports has been a leader in 

the American artisanal cheese movement 

for almost 20 years. Founder John Greeley 

is credited with helping promote small New 

England dairies and cheesemakers long 

before the current trend, and with helping 

them survive by introducing their products 

to hundreds of outlets across the U.S. 

A respected figure in the industry and recipient 

of a Lifetime Achievement Award from 

the American Cheese Society, Greeley will 

remain with Atlanta Foods. gn 

Harry Wils & Co. completes sale to Chef’s Warehouse 

A 1996 New York Times article credits Mr. 

Wils’ ability to source special ingredients— 

and his round-the-clock presence in the 

area—with helping start culinary trends in 

several now-classic restaurants from the era, 

such as Bouley and Lutece. 

“Harry Wils was a strong, growing company 

from beginning to end, which made it 

an attractive acquisition candidate,” noted 

Warren H. Feder, Partner at Carl Marks 

Advisory Group, which advised Harry Wils & 

Co. on the sale. “The Chef’s Warehouse gains 

additional market share and further positions 

itself as a leading specialty foods company both 

a wide variety of high quality imported and 

domestic cheeses, along with an extensive 

offering of specialty food products to more 

than 3,000 retailers and foodservice providers 

throughout the U.S. According to its 

Facebook page, the company carries more 

than 2,500 products, working with some 

600 suppliers from more than 37 countries. 

It was founded in 1977. gn 

in the New York Metro area and nationwide. 

In turn, the owner of Harry Wils achieves 

liquidity from a successful business at a time 

that is right for him. It has been a positive 

experience for both companies.” 

“We are extremely pleased with the 

results,” Steven Wils said. “We know The 

Chef’s Warehouse will continue to serve our 

customers and vendors well.” 

Carl Marks provided strategic advice to the 

company for the past 10 years. The firm assisted 

Harry Wils in negotiating a favorable asset purchase 

agreement, as well as with the transition 

of operations to The Chef’s Warehouse. gn

16 

BUYER’S GUIDE www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

Buyer’s 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. 

Gourmet Pasta Sauces by Robert Rothschild Farm 

Robert Rothschild Farm’s delicious line of pasta sauces is perfect for any occasion. With 

ingredients such as roasted portabella mushrooms, vodka and roma tomatoes, these pasta 

sauces are rich in flavor and complement any pasta dish. In addition to serving with pasta, 

they can also be used as a soup starter or bruschetta topping. There are four pasta sauces 

in the line: Artichoke Pasta Sauce, Roasted Portabella & Roma Tomato Pasta Sauce, Roma 

& Sun-Dried Tomato Pasta Sauce and Vodka Pasta Sauce. These gourmet pasta sauces 

are packaged in a 23.6 oz. jar and are all-natural, gluten free and kosher. 

SRP: $9.99 

No. of pasta sauces offered: 4 

Robert Rothschild Farm 

800-356-8933 

www.robertrothschild.com 

PASTA SAUCES 

Michael’s of Brooklyn 

Brooklyn tradition in a jar! Imported Italian tomatoes and olive oil, hand-chopped fresh 

basil, oregano and spices. Never any dried onion or pre-preeled garlic—only fresh. 

Still produced and packed at the restaurant that has been family-owned and run since 

1964. Our 32 oz. jar is 33 percent larger than almost all other brands, more economical 

than a 24 oz. that requires the average family to buy two. Available at 200 gourmet and 

specialty markets throughout the East Coast and California, as well as Whole Foods, HEB 

Supermarkets, Fairway Markets and others. Distributed by Haddon House, Chex Finer 

Foods and Gourmet Merchants International. 

SRP: $9.95 


Michael’s of Brooklyn 

800-356-8933 

www.michaelsofbrooklyn.com 

Pepperoni Flavored Pesto 

All-natural pesto and spread: a sun-dried tomato base blissfully 

augmented with nitrate-free pepperoni and a touch of fennel 

seed. Sauce pasta and pizza, or add to a grilled cheese sandwich. 

Nut-free, dairy-free, gluten-free! Packed in 6.3 oz. deli tubs, with 

60-day refrigerated shelf life. A farmer’s market favorite among 

our seven pestos. 

SRP: $6.99 

No. of pasta sauces offered: 7 different pestos 

Bear Pond Farm 

860-657-3830 

www.bearpondfarm.com 

Brad’s Organic Vodka Sauce 

Premium organic vodka sauce with only 3 grams of fat per 

serving, less fat compared with other vodka sauce brands. We 

have other varieties of pasta sauces as well, including low fat 

and low sodium. 26 oz. jar. 

SRP: $2.99 - $3.99 


Brad’s Organic 

845-429-9080 

www.bradsorganic.com 

Uncle Fred’s Fireworks Sauce 

La Famiglia DelGrosso is a line of ultra-premium, all-natural pasta 

sauces from DelGrosso Foods, Inc. The line features eight family 

members’ secret recipes, each of which emphasizes a charismatic 

personality. Originally created to celebrate the 4th of July show at 

DelGrosso’s Amusement Park, Uncle Fred’s Fireworks Sauce is a little 

heat and a little sweet. This sauce features fresh zucchini, garlic, 

onions, imported San Marzano tomatoes, Italian olive oil and Pecorino 

Romano cheese. This vibrant and flavorful sauce is only 80 calories 

per serving and certified gluten-free. Jar size 26 oz. 

SRP: $7.99 


DelGrosso Foods, Inc. 

800-521-5880 

www.delgrossosauce.com 

Mom’s Fresh Garlic & Basil by Fischer & Wieser 

A light, fresh and extremely flavorful pasta sauce made with whole, 

bright, green basil leaves, gorgeously ripe, red tomatoes and whole 

pieces of fragrant garlic. Mom’s award-winning fresh garlic and 

basil spaghetti sauce tastes just like home-made, and just one 

taste of this irresistible sauce will change the way that you think 

about jarred pasta sauces forever. Mom’s Fresh Garlic and Basil 

Spaghetti Sauce comes in both 14 oz. and 24 oz. glass jars. 

SRP: 14 oz. Jar = $ 5.99 (14 oz.), $8.50 (24 oz.) 


Il Mulino New York 

The newly repackaged retail line from New York City’s most popular Italian restaurant. Four 

delicious flavors crafted with immense expertise, this one-of-a-kind sauce collection speaks 

for itself in intense, lavishly delicious tones, making for an outstanding Italian staple to have 

in your home. With minimal effort, every meal at home can have the Old World Italian feel that 

Il Mulino is so famous for. Marinara, the sauce that helped our flagship restaurant ascend 

to world fame, combines the finest San Marzano tomatoes with a uniquely harmonious 

blend of spices. Also available are Pomodoro, Vodka and Bolognese. 24 oz. 

SRP: $10.00-$11.00 


Il Mulino 

212-223-8848 ext. 203 

www.ilmulino.com 

La Piana ® Vegetarian Bolognese 

Consumers who crave an authentic, meaty Bolognese—without the actual meat—can 

now have a healthier organic, vegetarian version of the classic dish. This sauce is USDAcertified 

organic, made in Italy with a traditional recipe and methods, substituting the 

beef with soy. It combines organic tomatoes, onion, carrots, celery and extra virgin olive 

oil with ground-beef-like crumbles of soy to give the sauce its traditional meaty texture. 

Packaged in 19.4 oz. jars. 

SRP: $9.49 

No. of pasta sauces offered: 4, including Tomato & Basil, Tomato & Olive, and Tomato & 

Vegetable along with the Vegetarian Bolognese 

Italian Foods Corporation 

888-516-7262 

www.italianfoods.com 

Les Moulins Mahjoub Tibar Couscous & Pasta Sauce 

The Mahjoub family farms the soil in the lush Mejerda Valley of Tunisia, located on the 

southern shores of the Mediterranean. It is here that they produce handcrafted products 

under the Les Moulins Mahjoub label and are known for their steadfast commitment to 

artisan standards and sustainable farming. Their products are produced using no additives 

or artificial processes. Les Moulins Mahjoub offers four sauces, each inspired by a specific 

region and made with ingredients from the family farm. Tibar Couscous & Pasta sauce is 

made with tomatoes, harissa and capers. This sauce is organic. 340 g glass jar. 

SRP: $10.26 


Les Moulins Mahjoub, imported by The Rogers Collection 

207-828-2000 

www.therogerscollection.com 

Cirio Pasta Sauces 

Cirio is Italy’s favorite tomato brand, produced since 1856. Cirio harvests 

tomatoes from ten regions of Italy, including Puglia, Lazio, Emilia-Romagna 

and Campania. Cirio is supplied by 250 GM-free certified growers, 70 percent 

of whom have been with the company for more than 30 years. Only the 

finest, sweetest tomatoes grown on Italian soil are used for Cirio products, 

which range from peeled and chopped tomatoes, to smooth or ‘rustica’ style 

passatas. Cirio pasta sauces will greatly complement your delicious authentic 

Italian meal in minutes. Buon Appetito! 

SRP: $2.99-$4.99 

Number of pasta sauces offered: 

Mom’s by Fischer & Wieser 

800-880-8526 

www.jelly.com 

Lettieri & Co. Ltd. 

415-657-3392 

www.lettieri.com

GOURMET NEWS SEPTEMBER 2011 www.gourmetnews.com BUYER’S GUIDE 17 

Rustichella d’Abruzzo Organic Tomato Sauce 

Made with all organic ingredients including tomatoes, carrots, 

onions, basil and salt. Simply toss the sauce unheated with cooked 

pasta in order to enjoy a more authentic, homemade flavor. One 

jar dresses one pound of pasta and serves 4 to 6 people. 270g, 

9.53 oz. glass jar with Rustichella d’Abruzzo label. 

SRP: $7.95 

Number of pasta sauces imported: 13 

Manicaretti Italian Food Imports 

800-799-9830/510-740-2020 

www.manicaretti.com 

Vino de Milo Artichoke Fennel Pasta Sauce 

Vino de Milo’s line of wine-based pasta sauces has 7 SKUs and is 

now available in two sizes. The two newest sauces are Artichoke 

Fennel with Chardonnay, and Moroccan Marinara with Pinot Noir. 

Made with premium, Ohio-grown tomatoes, sautéed fresh garlic 

and onions, fresh vegetables, and fresh herbs, Vino de Milo is the 

freshest pasta sauce on the market. No added sugars, no paste, 

no purees of any kind. Gluten-free and vegan as well. Strong 

promotional and retail support is available. 

SRP: $3.99 (16 oz.), $4.99 (25 oz.) 


Milo’s 

866-589-6456 

www.vinodemilo.com 

NUOVO Original Basil Genovese Pesto 

A hand-crafted pesto in the tradition of those made for centuries 

throughout the Liguria region of Italy. Nuovo sources the most fragrant 

sweet basil available, then uses whole toasted pignoli nuts, and the 

finest imported cheese for an authentic taste. Our special all natural 

process provides longer refrigerated shelf life and ensures that “just 

made” appearance. Packed in a 8/6 oz. case. 

SRP: $5.99 


NUOVO Pasta Productions, Ltd. 

203-380-4090 

www.nuovopasta.com 

Randazzo’s Vodka Sauce 

Randazzo’s Honest to Goodness Sauces was founded in 2008 by 

Rochelle Randazzo of Glen Rock, NJ. Available in the refrigerator section 

of grocery stores, the sauces are made with all natural ingredients 

and are ready-to-serve atop your favorite pasta or as part of a larger 

meal. Varieties include Vodka, Plum Tomato Basil, Puttanesca, Fra 

Diavolo and Marinara-Pizza in 16 oz. containers, and Alfredo in 12 oz. 

containers. Presently available on Eastern Seaboard in Costco, Shop 

Rite, D’Agostino, and Kilroys supermarkets, the sauces are distributed 

by Wakefern, Keasbey, N.J. and Fischer Food, Congers, N.Y. 

SRP: $5.99 


Randazzo’s Honest to Goodness Sauces 

201-543-1195 

www.randazzossauces.com 

Buyer’s Guide 

FOODS FROM AFRICA 

Peppadew Mild Whole Sweet Piquante Peppers 

Still grown only in South Africa’s Limpopo region, near the famed Kruger National 

Park, Peppadew ® are the newest trend and flavor to hit the U.S. in the past few 

years. Unique sweet and spicy flavor, sharp with just a touch of heat. All natural, 

kosher and non-GMO. Available in hot, mild and gold, Peppadew ® are excellent 

on pizzas, in salads, sandwiches, stuffed with cheese as an appetizer and in a 

variety of value-added products. Packed in 14 oz. jars, 12 to a case. 

SRP: $4.99-$5.99 

Number of foods from Africa: 3 varieties of peppadew 

Peppadew 

908-580-9100 

www.peppadewusa.com 

Ajiri Kenyan Black Tea 

A delicious tea grown and handpicked on small-scale farms in western 

Kenya. Winner of the Buyer’s Choice Award for Best Black Tea at the 

2011 World Tea Expo. “Ajiri” means “to employ” in Swahili. Ajiri employs 

63 Kenyan women to make each label by hand, using dried bark from 

banana trees, and received the 2011 sofi Gold for packaging. 100 

percent of profits from sales are donated to the 501(c)3 Ajiri Foundation 

to pay school fees for orphans. Ajiri aims to create a sustainable cycle 

of community employment and education and, of course, a delicious 

cup of tea. Each box contains 16 teabags. 

SRP: $10 

Number of foods from Africa: 1, either in teabags or loose tea. 

Ajiri Tea 

610-982-5075 

www.ajiritea.com 

Walters Nougat 

Our soft honey nut nougat is made by hand, utilizing the finest quality 

natural ingredients like roasted nuts and honey. No gelatine, no 

preservatives, no artificial colours, no large nougat making machines 

and no shortcuts. Size range 14g to 110g. 

SRP: $.79-$9.99 

No. of foods from Africa offered: More than 100 

CapeTown Trader 

617-942-1660 

www.capetowntrader.com 

Divine Chocolate Fair Trade 70 Percent Dark Chocolate Bar 

This 3.5 oz. bar is made with cocoa from Kuapa Kokoo, a farmer’s cooperative in 

Ghana that supplies the cocoa for each bar of Divine. Farmers get paid a Fair Trade 

price for their beans and receive a social premium that the cooperative invests 

in schools, clean drinking water, medical clinics and women’s entrepreneurship 

projects. Plus, as owners of Divine, they get a share of the profits, a say in the 

company and a voice in the global marketplace. 

SRP: $3.99 

No. of foods from Africa offered: 14 flavors of chocolate, plus a variety of 

seasonal items 

Divine Chocolate 

866-972-6879 

www.divinechocolateusa.com 

Fruitales Hot Pepper Spread 

A must for spicy food lovers. Available in two varieties: hot pepper spread and 

ginger hot pepper spread. A healthy, 100% natural, preservative-free product 

made with fresh peppers cultivated in Senegal, hand-picked and processed 

with great care. 

SRP: $1.10 (100g)/ $2.10 (200g), FOB 

No. of foods from Africa offered: 20 

Fruitales 

221 33 860 42 52 / matall@orange.com 

www.fruitales.com 

Kola Coffee Washed Arabica 

Grown on the rich volcanic soils of North West Cameroon, at an altitude of 1,200 – 

2,200 meters above sea level. The principal variety grown is Java, having generally 

very high acidity and a balanced body with spicy notes and a typical African flavor. 

Kola coffee is derived from organic Arabica beans which are inter-planted with kola 

nut crops. The coffee is roasted and packaged in 250g and 500g bags; green, 

unroasted beans are available in 60kg vegetable oil treated bags at $6 to $8 a kilo, 

FOB Douala Cameroon, depending on the close of NYC market. 

SRP: $3.75 (250g)/ $7.50 (500g). 

No. of foods from Africa offered: 3 - Washed Arabica, Washed Robusta and Cocoa 

North West Cooperative Assn. Ltd. (NWCA), 

Bamenda, Cameroon 

(237) 33 36 21 35, (237) 33 36 12 12 

(237) 77 50 02 40 or (237) 77 50 01 97 (mobile) 

www.drinkkolacoffee.com

18 

BUYER’S GUIDE www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

M’Hamsa Hand-rolled Whole Wheat Couscous 

In Tunisia, M’Hamsa stands for sun-dried wheat grains with origins dating back 

thousands of years. A dietary staple of the nomadic Berbers who descended into 

the valleys to gather and conserve wheat. Over generations, they developed a 

method for grinding and preserving it in the form of couscous, which protected 

them from seasonal hazards such as drought. Today, Les Moulins Mahjoub 

produces their M’Hamsa Hand-Rolled Couscous in the original large grain 

method, now available in whole wheat. 50g glass jar. 

SRP: $8.06 


Morgenster Extra Virgin Olive Oil 

The oil of South Africa, estate bottled and produced in Stellenbosch, the 

acclaimed wine and olive growing region outside Capetown. A blend of 

14 varieties, this intensely fruity oil tastes of artichokes, green apples and 

almonds followed by a long peppery finish. This multi-award-winning 

oil has taken the prestigious L’Orciolo d’Oro Award and an impressive 

97 points in the 2010 & 2011 Flos Olei, as well as the 2011 Prestige 

Gold medal at TerraOlivo International Olive Oil contest. 

SRP: $14.16 (250ml), $22.00 (500ml) 


Les Moulins Mahjoub, imported by 

The Rogers Collection 

207-828-2000 


Madecasse Sea Salt & Cocoa Nibs Bar 

For lovers of chocolate with a crunch. The cocoa nibs add texture to the 

63-percent cocoa bar’s naturally smooth flavor. A light dusting of sea salt 

intensifies the complex flavors of the cocoa. Each bite has a satisfyingly sweet 

and savory experience to be remembered. Grown in Madagascar and made 

in Madagascar. Nine varieties of chocolate bars are available in 75g/2.64 oz. 

and 25 g/1 oz. sizes. 

SRP: $5.99 (75 g/2.64 oz.) 

No. of foods from Africa offered: 9 varieties of chocolate bars, 4 varieties of 

5g mini-squares, 4 items in vanilla line (extract, powder, vanilla cane sugar 

and whole beans). 

Morgenster, imported by 

The Rogers Collection 

207-828-2000 


NoMU Spice Rubs 

Inspired by the best flavors from around the globe, NoMU’s large 

range of rubs and grinders allows you to whip up an unforgettable 

feast without the fuss. No MSG or additives, preservatives or artificial 

flavor, and branded Kosher and Halaal. NoMu also offers Dukkahs in 

Passion Chili, Pistachio and Black Pepper and Pistachio and Sumac. 

For your sweet tooth try NoMU’s drinking chocolate, in ready-to-drink, 

chocolate chunks or sugar-free. Or liven up your meal with NoMU’s 

new veggie and chicken stock Fonds. 3.5 oz. tin. 

SRP: $7.99 - $8.99 

No. of foods from Africa offered: 5 brands across multiple categories 

Madécasse 

718-488-7461 (Tim McCollum) 

www.madecasse.com 

OPINION 

Africa is the kind of place you fall in love 

with. Year after year, I continue to experience 

different countries, peoples and 

cultures on this magnificent continent, 

and the romance grows stronger. African 

specialty foods, a category that has grown 

by leaps and bounds in the past several 

years, is finally being recognized for its 

diverse flavors, production quality and social 

significance. Behind the scenes, there are 

thousands of people who have made these 

programs a success. From the farmers to 

the manufacturers, importers, distributors, 

retail outlets and government organizations, 

a sincere “thank you” for making this dream 

a reality. African specialty food has indeed 

arrived in the United States. The work these 

people do in Africa is a labor of love, and 

they do it 100 percent every single day. 

The category of African specialty foods 

is as complex as the continent itself. From 

jams to spices, cooking sauces to tea, each 

product is a unique experience for the consumer. 

Many of the products found within 

the “Taste of Africa” feature unique flavor 

profiles, including peri peri, rooibos, baobab 

and other delicious offerings unique to the 

African continent. Many more products 

bring various culinary traditions from Africa 

to the tables of America, including cape 

malay, choma, braai, jollof, ugali and many 

other native African words the culinary 

community is becoming excitedly aware 

of. Though the profile of each of these 

companies may vary, there is one constant 

that cannot be ignored, and that is the social 

impact this work is having. In Africa, where 

over 60 percent of the population works in 

agriculture, the specialty food industry is 

a logical and sensible approach to linking 

the poorest of farmers with the outside, 

commercial world. Across Africa, thousands 

FOODS FROM AFRICA 

upon thousands of rural farmers can now 

make a livable wage thanks to the success 

of the African specialty food programs. 

As we read through this buyer’s guide, we 

see some of the greatest examples of African 

specialty foods available. Fruitales is a womenowned 

cooperative in Western Senegal who 

create fabulous, all-natural jams while focusing 

on economic development in their region. We 

also have Madecasse, one of the only companies 

who produce 100% of their chocolates 

in Africa—keeping the value addition exactly 

where it needs to be. These are just a few 

examples of companies that are truly bringing 

Africa to the center stage of the specialty food 

industry. My sincere congratulations to all the 

companies represented here. 

I hope that you enjoy learning more about 

the exciting category of African specialty foods, 

and hope you can consider these products 

for inclusion into your stores. Most of these 

products compete quite well in category, and a 

dedicated African section works extremely well 

in stores that do well with the British category. 

In short, African specialty foods generate sales, 

and there are ample promotional programs to 

support the category. 

Thank you for your support. 

Jim Thaller is managing director of Talier 

Trading Group, a specialty food development 

company based in West New York, NJ, and 

also serves on the US Trade Representative’s 

Trade Advisory Committee for Africa. 

Additionally, Mr. Thaller does extensive 

value-chain work in Africa with the US 

Agency for International Development, The 

World Bank, United Nations, etc, and is 

considered one of the creators of the African 

specialty foods category. He can be contacted 

at jim@taliertradinggroup.com 

NoMU, imported by 

Rock Melon Distribution 

310-770-8861 

www.southafricangourmet.com 

So! Gourmet (So!Go) Lemon & Lime juice 

Winner of a sofi TM for Outstanding Product Design, So!Go Lemon & 

Lime juice is made from 100-percent pure juice from concentrate. 

Packaged in 200 ml glass bottles, fitted with a flow restrictor for easy 

pouring. Suitable for use in marinades, salad dressing or simply to 

liven up your cocktail, this item can be cross-merchandised in grocery, 

liquor or seafood/deli. The pair provide the perfect complement to 

So!Go’s Sweet Chili Sauce or So!Go’s other best sellers including a 

line of dessert sauces (caramel & chocolate) and the ever-popular 

Habanero Chili jam. 

SRP: $4.99 - $5.99 

No. of foods from Africa offered: 5 brands across multiple categories 

So!Go, imported by 

Rock Melon Distribution 

310-770-8861 

www.southafricangourmet.com 

Suffuse Green Rooibos Ginger & Peach 

Green Rooibos Herbal Tea, caffeine-free and rich in antioxidants, 

is infused with replenishing orange, peach and mango. Naturally 

sweet rooibos boasts a wide array of health benefits, including 

unique antioxidant properties that may counteract the impact of free 

radicals that can harm the body. Green Rooibos skips the traditional 

curing process, retaining higher levels of antioxidants. Combined with 

orange—which studies show may ease digestion, colon distress and 

lung diseases—and the multiple vitamins and minerals peach and 

mango, this creates a brilliant mix of health and taste. 24 individuallywrapped 

tea bags per box. 

SRP: $5.99 

No. of foods from Africa offered: 19 tea blends, 

in 24-count tea bags. 

Suffuse Herbal Tea Infusions 

(GWA Imports LLC) 

888-ROOIBOS/713-622-1047 

www.suffuseusa.com 

Zena Exotic Fruit Jams 

Made from the fruit of the cashew plant, which is often compared to a 

pear and has juicy, tasty pulp. For 25 years, Zena has been the leader 

in Senegal for transforming exotic fruits and vegetables, like mango, 

tamarind, pepper and baobab. Zenas’ products are exotic, totally 

natural, of good quality, very tasty and infuse the air with their sweet 

fragrance. We remain entirely at your disposal. 

SRP : $2.25-$2.68 per 9.5 oz. jar 


Zena Exotic Fruits 

+221 33 821 6996 / 

zena_exoticfruits@yahoo.fr 

www.zenaexoticfruits.com

GOURMET NEWS JANUARY SEPTEMBER 2011 2011 www.gourmetnews.com 

Supplier Business 19 

briefs 

Kraft to split into 

global snack, US 

grocery units 

Global food giant Kraft Foods in August 

announced plans to split into two companies: 

a global snack food division and a North 

American grocery division. The new companies 

are targeted for launch by year-end 2012. 

The snack division is powered by significant 

acquisitions by Kraft over the past year: 

European biscuit brand LU (formerly owned 

by Danone) and Cadbury chocolate. Other 

key brands would be Oreo, Milka chocolates, 

Trident gum, Jacobs coffee and Tang powdered 

beverages. Kraft’s European division, which 

would be included in this portion of the company, 

owns Tassimo coffee machines and makes 

pods compatible with the Senseo single-serve 

system. Kraft is the second-largest buyer of 

coffee in the world, after Nestle. 

The North American grocery business would 

include Kraft macaroni and cheese, Oscar Mayer 

meats, Philadelphia cream cheese, Maxwell 

House coffee, Capri Sun beverages, Jell-O desserts 

and Miracle Whip salad dressing. With 

approximately $16 billion in estimated revenue, 

this business will be one of the largest food and 

beverage companies in North America. 

Jelly Belly, Snapple 

partner for new line 

Jelly Belly Candy Company and Snapple have 

created a new line of Jelly Belly ® beans with 

Snapple ® Juice Drinks. 

The candymakers began with Snapple 

Juice Drink concentrates in five tangy and 

sweet Snapple flavors: Fruit Punch, Mango 

Madness, Cranberry Raspberry, Pink 

Lemonade and Kiwi Strawberry. The flavors are 

made from real fruit juice and purees, and the 

beans contain no artificial coloring. The colors 

come from natural fruit and vegetables. 

Jelly Belly Snapple Mix debuted in July 

on JellyBelly.com and in 10-lb. bulk cases at 

candy stores. Also scheduled for fall is a 1.65 

oz. Jelly Belly Snapple Bottle. Retailers can 

call 800-323-9380 for information. 

Hawaiian Springs 

Water expands West 

Coast availability 

Hawaiian Springs, a premium natural bottled 

water company, has increased its retail availability 

through new partnerships with Raley’s, 

Gelson’s and Bristol Farms Markets throughout 

California and Northern Nevada. The new 

agreements increase the water’s retail presence 

by 40 percent in California. 

The three chains specialize in gourmet and 

specialty foods. Gelson’s includes 18 premier 

supermarkets throughout Southern California; 

Raley’s owns and operates 127 stores throughout 

California and Northern Nevada under the 

Raley’s, Bel Air Markets and Nob Hill Foods 

names; and Bristol Farms Markets has 13 

stores in Northern and Southern California. 

Smart Balance acquires 

top gluten-free brand 

Glutino Food Group 

Smart Balance, Inc., maker of 

natural foods and spreads, has 

acquired 100 percent of the 

equity interest of Importations 

DE-RO-MA, which owns 

Glutino Food Group, for $66.3 

million in cash. Based in Laval, 

Quebec, Glutino is known as 

the manufacturer and marketer 

of Glutino and Gluten Free 

Pantry brands. 

Glutino offers a wide range 

of innovative, premium-priced, 

gluten-free shelf-stable and frozen 

products. Categories include 

snack foods, frozen baked goods, 

frozen entrees and baking mixes 

throughout North America and 

on its website. Glutino had annual 

sales of $53.9 million during 

its fiscal year ended March 31, 

2011. The brand’s former owner 

was Claridge, a Montreal-based 

investment firm. 

Commenting on the 

announcement, Smart Balance 

Chairman and Chief Executive 

Officer Stephen Hughes stated, 

“We are truly excited 

about adding the Glutino 

Food Group to our portfolio 

of health and wellness brands. 

Glutino has increased its sales 

approximately 30 percent 

annually over the past three 

years, and we are confident 

about its growth prospects and 

contribution to Smart Balance. 

The demand for gluten-free 

products is significant, and 

is now a category of over $2 

billion in retail sales. We are 

bullish on the continuation of 

the category’s 10 percent compound 

annual growth rate due 

to increased awareness and 

diagnosis of gluten-induced 

ailments.” 

“We believe Smart Balance’s 

core competencies in sales, marketing 

and product development 

will help Glutino realize its 

growth potential,” concluded 

Mr. Hughes. 

Smart Balance’s brands include 

Smart Balance ® , Earth Balance ® 

and Bestlife. gn 

Columbus Foods sharpens growth plans 

with $31 million plant expansion 

Columbus Foods, a San Francisco 

Bay Area maker of authentic 

Italian salumi and premium deli 

meats, in July inaugurated a new 

$31 million slicing and packaging 

facility in Hayward, Calif. 

“The new plant, our first 

major project in decades, 

reflects Columbus’ potential 

for growth,” said Tim Fallon, 

Columbus Foods CEO. 

The new plant is a 

60,000-square-foot renovation 

of the company’s existing 

120,000-square-foot distribution 

center. The expansion includes 70 

incremental employees and three 

production lines, for slicing and 

packaging the company’s meats 

into convenient, ready-to-eat 

packages. The additional capacity 

will help Columbus keep pace 

with growing national demand. 

The renovation also implements 

some of the highest product 

safety and handling standards 

in food manufacturing, including 

high pressure processing (HPP) 

technology. This technology is 

one of the most advanced in the 

industry, using ultra-high pressure 

to protect against harmful 

bacteria without affecting a food 

product’s taste, texture, appearance 

or nutritional value. 

Columbus worked with Stellar, 

a Jacksonville, Fla.-based designbuild 

firm with expertise in food 

processing, packaging and manufacturing 

facilities. The Stellar 

team developed the architectural 

design, line layout, equipment 

purchase recommendations and 

construction of the project. 

The Hayward plant replaces 

Columbus’ South San Francisco 

slicing plant that was destroyed 

by a fire in July 2009, and was 

Lucini Italia corporate HQ achieves 

LEED Silver status 

Lucini Italia has announced 

LEED Silver for Commercial 

Interiors certification for its new 

Miami-based corporate headquarters. 

The 3,500-square-foot office 

is the only LEED-certified space 

in the 70-floor Four Seasons 

Office Tower. 

Lucini implemented numerous 

sustainable practices during the 

office renovation, including construction 

waste recycling, using 

only low volatile organic compound 

paints, choosing sustainable 

coconut flooring and custom 

Italian cabinetry made using only 

recycled post-consumer waste 

materials. The office operates on 

100 percent Energy Star certified 

appliances, low-flow plumbing 

features and motion-sensitive 

lighting fixtures. 

“We want our headquarters 

to reflect our company philosophy, 

which is ‘the best tasting 

food comes from the most-cared 

for ingredients,’” said Lucini 

President David Neuman. “Taking 

the extra steps to achieve LEED 

certification and knowing we are 

putting our best foot forward, in 

both the products we produce 

and the space we operate in, is 

well worth the effort.” 

The LEED certification bolsters 

Lucini’s commitment to 

reducing its environmental 

impact, and supports Lucini’s 

existing eco-conscious packaging 

and product distribution 

initiatives. The Lucini ® 

EcoValue ® Box, available in 

its three, award-winning extra 

virgin olive oils, weighs 50 

percent less than glass bottles 

and is the most sustainable and 

environmentally friendly option 

for shipping liquids. Released 

in the summer of 2010, Lucini’s 

line of gourmet sauces in heatable, 

BPA-free pouches uses 70 

percent less material than traditional 

glass jars and leads to 

significant transport efficiencies: 

funded primarily by insurance 

proceeds. Columbus also operates 

a manufacturing plant in 

South San Francisco where it 

handcrafts its full collection of 

traditional and artisan salumi and 

suite of premium deli meats. 

Founded by Italian immigrants 

in 1917, Columbus Foods is a Bay 

Area institution, with products 

available at specialty food stores 

and supermarkets nationwide. 

The company is owned in part by 

Endeavour Capital, which acquired 

a majority interest through a recapitalization 

initiative in 1996. gn 

one truckload of unfilled pouches 

equals 25 truckloads of unfilled 

glass jars. 

Developed by the USGBC (US 

Green Building Council), LEED 

is an internationally recognized 

green building certification system, 

providing third-party verification 

that a building or community 

was designed and built 

using strategies aimed at improving 

performance across all the 

metrics that matter most: energy 

savings, water efficiency, CO 2 

emissions reduction, improved 

indoor environmental quality, 

and stewardship of resources and 

sensitivity to their impacts. gn

20 

MARKETWATCH www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

Marketwatch 

GREEK YOGURT 

Greek yogurt: Riding the wave 

By ROCELLE ARAGON 

Specialty or not, all food retailers know 

the data: Greek yogurt is huge. Sales 

of the thick, protein-rich variant are 

projected to hit $1.5 billion in 2011, nearly 

doubling from 2010, according to market 

research firm Euromonitor 

International. Greek yogurt now 

makes up nearly a quarter of 

the $6.8 billion spent yearly on 

yogurt in the U.S. 

A milestone was reached in 

March 2011, when Chobani 

became the top-selling yogurt 

in the U.S., according to figures 

from Symphony IRI. Also according 

to IRI, the brand was the 

second most successful food and 

beverage product launch of 2009- 

2010, generating $149 million in 

year one sales. The other leading 

label, Athens-based brand Fage, 

accounts for about 20 percent. 

All this is just going to get bigger. 

In August, both Yoplait Greek 

and Dannon Oikos launched 

big-budget marketing campaigns 

that will push the whole category. 

(Oikos was originally a 

brand produced by Dannonacquired 

Stonyfield; it is now 

shared by the two brands.) Kraft 

has re-entered the category with 

Athenos, the umbrella brand for 

its entire Mediterranean line. 

Trader Joe’s has long had a store 

brand of Greek yogurt; Safeway 

has recently launched one and 

Hy-Vee is reportedly planning to 

do so as well. 

What’s behind all this? Greek 

yogurt is very high in protein and 

low in fat, making it a popular 

choice for weight loss, proteinloading 

and meatless or meatlimited 

diets. Its rich texture 

makes it feel like a premium treat, and 

its tangy flavor plays into growing 

customer preference for 

tart flavors rather 

than sweet. 

Most important for retailers, consumers 

are buying Greek yogurt even at a premium 

price—as much as double that of regular 

yogurt. How can specialty retailers benefit 

from the big brand spending, without losing 

their customers to supermarkets? 

Promote it in cooking, baked 

goods and smoothies. Greek 

yogurt is popular in dips and 

savory sauces for its creamy 

texture, and in baked goods 

because it stays thick even when 

heated. Retailers can use the 

higher interest in Greek yogurt 

to sample prepared foods that 

use it as an ingredient, educating 

consumers about both the taste 

and the high protein content, 

particularly for baked goods like 

muffins and waffles. 

Award-winning Vermont cheddar 

producer Cabot Creamery has 

long been making Greek yogurt, 

but not promoting it. Earlier this 

year, the company launched a 

Greek yogurt microsite with 

extensive recipes. According 

to a Cabot representative, the 

top-selling SKUs are the 2-lb. 

sizes, which suggests steady 

home consumption. “Sales have 

been significantly higher than 

average in the last six months, 

and growing every month since 

June,” the representative confirmed. 

Coastal cities are leading 

the way, presenting an opportunity 

for specialty retailers in 

other markets. 

Present alternative brands, 

especially local or artisan ones. 

Specialty consumers crave alternatives 

to everyday brands and 

retailers can help them. Smaller 

names include Greek Gods, Voskos 

by Sun Valley Dairy and Olympus. 

The latter even includes a traditional, 

ten-percent fat variant in addition to its 

two-percent and fat-free variants, and rolled 

out four new flavors this summer. 

Another dimension is Greek yogurt from 

local farms, with local milk, in limited 

quantities and distribution. An example 

is Simply Greek, produced by Ovinshire 

Farm in the Adirondacks and New York 

state’s Maple Hill Creamery. Simply Greek 

is made from sheep’s milk, like traditional 

Greek yogurt, and uses evaporated cane 

sugar and organic ingredients to create four 

flavors: maple, banana, vanilla and plain. Its 

fans call it “ridiculously thick” and track 

it down at New York retailers like Dean & 

DeLuca, Murray’s and Fairway. 

Other regional brands include Zoi by 

Auburn Dairy (Washington & California), 

Atlanta Fresh Greek yogurt (Georgia only) and 

Anderson-Erickson Dairy Greek Yogurt (Iowa, 

Kansas, Illinois and Kansas City area). 

Expand choices in other thick, “adult” 

yogurts. Greek yogurt growth has also 

benefited other kinds of European-style, 

thicker yogurts with tart flavors. Siggi’s, a 

premium-priced brand of thick Icelandic 

yogurt, has long been a cult item at Whole 

Foods and recently launched a probiotic 

yogurt drink. 

Maple Hill Creamery also reports strong 

sales for its original product, European 

Style Cream line yogurt. Made from 100 

percent grass fed cow’s milk, the yogurt is 

clearly not a diet choice: “We don’t make 

low-fat,” says co-founder Tim Joseph, 

“because that would be like stripping the 

fat from salmon.” 

Alternative milk yogurts are also gaining 

interest. Sierra Nevada Creamery’s 

Capretto goat milk yogurt recently won 

1st place in the American Cheese Society 

competition. “We’ve just had fantastic 

response from consumers,” says Rachel 

Oriana Schraeder, Capretto’s Sales Director. 

“There is a general open-mindedness about 

exploring new yogurts.” Packaging for the 

brand’s environmentally-friendly, single-serve 

containers, features a graphic that subtly 

reinforces the “Greek-style” connection. 

Besides benefiting from consumers’ 

familiarity with the tangy flavor of goat 

cheese, goat and sheep milk metabolize 

in a way that can be tolerated by many 

consumers who cannot drink cow’s milk. 

Increased interest in American sheep’s 

milk cheeses may lead to a more stable 

supply of milk, making this a category to 

watch—just as goat’s milk is now. 

Spin-off products. Greek yogurt is 

already making its way into value-added 

products that mixand-match 

food trends. 

Yasso Frozen Yogurt marries Greek yogurt 

with the fad for high-end popsicles. Yogurt 

dips (Otria Greek Yogurt Veggie Dips by 

Marzetti, California-based Yogidips) are 

coming out in chipotle and jalapeno flavors 

as well as traditional Mediterranean 

ones. Even the dairy-free market is served, 

with at least one Greek style yogurt (So 

Delicious, made by Oregon-based Turtle 

Mountain). These existed before the current 

trend, but should benefit from the 

new interest in the category. 

Ultimately, interest in Greek yogurt can 

only benefit the U.S. market as a whole. An 

interesting quote comes from travel writer 

Peter Lindbergh, speaking on a radio show 

about his article on supermarket shopping 

when traveling: “The yogurt section is 

always huge—it’s like the size of our soda 

section.” gn 

Images courtesy of manufacturers. Cabot Creamery, www.cabotcheese.coop/greek; Capretto yogurt, www.sierranevadacheese.com; 

Maple Hill and Simply Greek, www.maplehillcreamery.com; So Delicious, www.turtlemountain.com; Yasso Frozen Yogurt, www.yassofrozenyogurt.com.

www.businesscontrol.com 

For more than 25 years, Business Control Systems 

has provided Point of Sale Systems that combine the 

latest features available in inventory management 

software with POS systems and peripherals of choice. 

www.stonewallkitchen.com 

Quality and good taste have been the hallmarks 

of Stonewall Kitchen since its beginning in 1991. 

The award-winning company has more than 

6,000 wholesale accounts nationwide. 

www.conroyfoods.com 

Beano’s is the number one selling brand of deli condiments. 

They are the manufacturer of Beano’s Deli 

Condiments and are introducing yet another great 

flavor, Beano’s Smokey Bacon Sandwich Sauce! 

www.klondikecheese.com 

The Klondike Cheese Factory has a tremendous 

dedication to the art of cheesemaking. 

High quality Feta, pre-cubed in brine in its 

Odyssey line, is now available. 

www.herbspicetea.com 

San Francisco Herb & Natural Food Co. 

offers more than 1,000 culinary herbs and spices, 

botanicals, essential oils and more, in 

single herb and custom blends. 

www.baybeyond.com 

Bay Beyond Inc. offers a wide range of specialty 

foods with a remarkable taste. Blue Crab Bay Co.’s 

Sandbaggers Gourmet Virginia Peanuts with Sea 

Salt & Cracked Pepper are a sofi Silver Finalist! 

www.graftonvillagecheese.com 

Grafton Village Cheese’s artisanal cheddar cheese 

is handcrafted with premium raw cow’s milk from 

small Vermont family farms. Shop for cheeses, 

gifts and Vermont products online. 

www.laurieskitchen.com 

Whether you need a gourmet grilling seasoning, a 

delicious dip mix or a savory cheese ball, Old World 

Spices & Seasonings, Inc.® has what you need. 

Receive a 5-percent discount by ordering online. 

www.rubschlagerbaking.com 

Best known for its cocktail breads, now 

available in four varieties, Rubschlager also 

produces a quality line of European-style breads 

in styles known as “Squares” and “Rye-Olas.” 

www.cheesesoffrance.com 

Now, more than ever, people are talking and 

tasting The Cheeses of France, and they have a 

plan to stay in the spotlight. Check out their new 

online video and even more website content. 

www.hammondscandies.com 

Hammond’s still makes candy the old fashioned 

way, and in 2011, the company is thrilled to have 

entered the gourmet food arena with the launch 

of succulent dessert dips and snack pretzels. 

www.thepeanutshop.com 

Super extra-large Virginia Peanuts are handcooked 

in pure peanut oil for just the right crispness, 

a process The Peanut Shop has mastered over 

37 years. Customers can tell the difference. 

www.sarabeth.com 

Established in 1981, Sarabeth’s Kitchen produces 

award-winning preserves, operates a wholesale/ 

retail bakery and has six highly regarded 

restaurants in New York City and Key West. 

www.coffeefest.com 

Coffee Fest has been serving the specialty coffee 

and gourmet tea industries since 1992. If it looks 

like coffee, smells like coffee, goes well with coffee 

or is coffee you will find it at Coffee Fest. 

www.jellybelly.com 

Jelly Belly makes Candy Corn and more 

than 100 mouthwatering candies, including such 

delights as chocolates, gummies, sour candies 

and confections for all the major seasons. 

www.robertrothschild.com 

Robert Rothschild Farm focuses on providing a 

solution for “Entertaining Made Simple.” With 

their products, the host can easily create everything 

from appetizers to main dishes to desserts. 

A Special Advertising Section home page home page A Special Advertising Section 

www.terrapinridge.com 

www.slapyamama.com 

www.tortugarumcakes.com 

www.crunchiesfood.com 

Terrapin Ridge Farms, LLC is a creator, marketer 

and seller of gourmet food products. The 

company’s product line consists of dips, sauces, 

dressings, gourmet condiments and jams. 

Keep an eye on this young, ambitious company as 

it plans to introduce approximately five new 

“Slap Ya Mama” products throughout 2011 and 

expand its distribution into new regions. 

Like the authentic and original Tortuga Caribbean 

Rum Cakes, Tortuga sauces will fire up your sales. 

The lineup includes 2011 Scovie Award winners 

Sweet Heat Pepper Sauce and Hell-Fire Hot Sauce. 

Crunchies Food Company, LLC is pleased to 

introduce Veggie Crunchies®, the perfect savory 

replacements for high calorie nuts and chips— 

without sacrificing that much-needed crunch!

22 

SMORGASBORD www.gourmetnews.com SEPTEMBER 2011 GOURMET NEWS 

CLASSIFIEDS 

Hard Facts 

400 

millions of 

dollars Americans 

spent on hummus 

in 2010 

Source: Sabra 

34 

percentage of 

smartphone users 

who research 

food prices or 

information while 

shopping 

Source: Deloitte 2011 

Consumer Food & Product 

Insight Survey 

3 

billion gallons 

of tea 

consumed by 

Americans in 2010 

Source: 

American Tea Assn. 

people watch 

Bodacious Food Co. names 

Bryan Myers as Director of Sales 

The Bodacious Food Company is pleased to announce 

that Bryan Myers has joined the company as Director of 

Sales. A lifetime member of the packaged goods industry, 

over the past 30 years Bryan has represented companies 

including Frito-Lay, Pepsico, Buttercrust Bread, Archway 

Cookie and most recently, Bauducco Foods. Bryan will 

work with Bodacious Food Company founder Cathy Cunningham 

Hays to handle all accounts nationally. 

“We are very excited to have Bryan on board with us, 

his expertise has already helped us gain distribution in 

new areas of the country and new classes of trade. With 

Bryan’s help, we expect to continue our double digit 

growth and development as a leading manufacturer of 

quality, all natural, snack foods,” said Ms. Hays. Bryan 

will be based in Jupiter, Florida. 

The Bodacious Food Company is the baker of 

Geraldine’s ® Cheese Straws and cookies, Jaxn’s Twice- 

Baked Potato Stix ® and a new line of Lindsey Lou’s snacks. 

The company was founded by Cathy Cunningham Hays 

out of her home in 1995 and now supplies a vast range of 

retailers out of their baking facility in Jasper, Georgia. 

Bill the Butcher Inc. Appoints 

McMullen Director of Operations 

Bill the Butcher Inc., a Seattle-based retailer of organic 

and natural grass-fed meats, has hired Timothy McMullen 

as Director of Operations. McMullen brings a lifetime 

of work that includes being a partner in multi-unit food 

franchise and owner of wholesale food distribution 

that serviced produce to wholesale markets and fine 

dining establishments. 

“I am very excited to join an organization that shares 

my values and passions around sustainably raised 

foods that helps the collective from the farmer to the 

customer,” said McMullen. 

McMullen is working with the company to develop 

processes and procedures, as well as streamlining 

existing ones, to ensure that they are scalable for the 

current projected growth strategy. “I wanted to join Bill 

the Butcher because I could not believe what they had 

accomplished in under two years. With 6 stores already 

operating and three more under construction, and a 5,000 

square foot commissary, I was impressed with the speed 

of growth and believe that my own multi-unit retail food 

systems and wholesale food distribution experience could 

help the national roll out,” said McMullen. 

“Tim has a linear, analytical way of thinking and is 

also terrific with people. Our Butchers have welcomed 

him as their new boss, and I frankly am thrilled to have 

Tim on board to run our operations,” said J’Amy Owens, 

Chief Executive Officer. 

Stonewall Kitchen COO Lori King joins 

Board of Dancing Deer Baking Co. 

Massachusetts-based Dancing Deer Baking Company, 

a leader in the natural/specialty products industry 

and online gift market, and known for innovative and 

gourmet quality all-natural brownies, cookies, cakes 

and baking mixes, has recently named Lori King, Chief 

Operating Officer (COO) of Stonewall Kitchen, to its 

Board of Directors. 

“After conducting an extensive search for a new 

Board Member, I am thrilled to announce the addition of 

Lori King to our Board,” said Frank Carpenito, Dancing 

Deer President and CEO. “As a key member of Stonewall 

Kitchen’s leadership team for more than 13 years, Lori 

brings with her an abundance of industry experience 

gained during a time of rapid growth as Stonewall 

Kitchen has become one of the preeminent specialty 

consumer products businesses in our industry. Lori’s 

strong strategic mindset and track record of success 

will certainly help Dancing Deer as we continue on an 

exciting growth phase in our company.” GN 

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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. 

2011 CAlendar 

Sept. 9-10 

World Tea East 

Philadelphia 

www.worldteaeast.com 

Sept. 22-24 

Natural Products Expo East 

Baltimore 

www.expoeast.com 

Sept. 23-25 

CoffeeFest Seattle 

Seattle 

www.coffeefest.com 

Oct. 2-4 

All Things Baking 

Chicago 

www.allthingsbaking2011.com 

Oct. 8-9 

The Gourmet Experience 

San Diego 

www.thegourmetexperience.com 

Oct. 8-12 

ANUGA 2011 

Cologne, Germany 

www.anuga.com 

Advertiser IndeX 

Advertiser Page Website Phone 

American Vintage 23 www.americanvintage.com 718-361-1003 

Antichi Sapori 9 antichisaporius@hotmail.com 201-438-7100 

Bakto Flavors* 6 www.baktoflavors.com 732-354-5303 

Bannex International 8 www.bannex.com 847-215-5170 

Bemka 23 www.houseofcaviarandfinefoods.com 954-462-0533 

BNR Holdings* 7 www.pedroplains.com 876-815-9817 

Coffee Fest 10 www.coffeefest.com 425-295-3300 

Conroy Foods 23 www.conroyfoods.com 800-317-8316 

Crunchies Food Co. 7 www.crunchiesfood.com 888-997-1866 

EcoVita LLC 11 www.tenchicha.com 877-343-3564 

Fine Italian Food 23 www.fineitalianfood.com 630-904-0002 

Greenwood Group 23 www.fbsgifts.com 716-631-3003 

GuyLian 8 www.guylianbelgianchocolate.com 800-803-4123 

Hollands Family Cheese 8 www.hollandsfamilycheese.com 715-669-5230 

Java Frost 13 www.javafrost.com 800-676-3661 

Klondike Cheese 12 www.klondikecheese.com 608-325-3021 

Leonard Mountain* 4 www.leonardmountain.com 800-822-7700 

Michael’s of Brooklyn 16 www.michaelsofbrooklyn.com 718-998-7851 

Nunes Farms 23 www.nunesfarms.com 209-862-3033 

Old World Spices & Seasonings* 3 www.laurieskitchen.com 816-861-0400 

Peanut Shop of Williamsburg 6 www.thepeanutshop.com 800-831-1828 

Peppadew 11 www.peppadew-usa.com 908-580-9100 

Pepper Creek Farms 12 www.peppercreekfarms.com 800-526-8132 

Pereg Gourmet* 6 www.pereg-gourmet.com 718-261-6767 

Private Label Mfrs Assn. 5 www.plma.com 212-972-3131 

Purely American 14 www.purelyamerican.com 800-359-7873 

Rabbit Creek Products* 5 www.rabbitcreekfarms.com 800-837-3073 

Robert Rothschild Farms 24 www.robertrothschild.com 800-356-8933 

Rubschlager Baking Co. 11 www.rubschlagerbaking.com 773-826-1245 

San Francisco Herb 22 www.herbspicetea.com 800-227-2830 

Sarabeth’s Kitchen 4 www.sarabeth.com 800-773-7378 

Sell Gourmet 3 www.wholesalegourmet.net 281-826-1436 

Sierra Soup Co. 13 www.sierrasoups.com 800-397-6887 

Slap Ya Mama* 2 www.slapyamama.com 800-485-5217 

Sticky Fingers 3 www.stickyfingersbakeries.com 800-458-5826 

Stonewall Kitchen 2 www.stonewallkitchen.com 888-326-5678 

Terana* 4 www.terana.com.mx 800-837-26-21 

The Spice Lab* 7 www.thespicelab.com 954-275-4478 

The Tao of Tea* 8 www.thetaooftea.com 503-736-0198 

Vanns* 5 www.vannsspices.com 800-583-1693 

Westland Cheese Exports 6 info@norsland.com 203-324-5620 

Woodland Foods* 8 www.woodlandfoods.com 847-625-5050 

Young Plantations 13 www.youngplantations.com 800-440-6442 

*This company is featured in the Seasonings & Spices Update. 

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High quality, award winning, real Wisconsin Cheese are just a few of the words 

used to describe Figi’s Business Services, Inc. Cold Pack Creamy Country® 

Cheese spreads. We make our own cheese spreads with the incredible taste of 

Wisconsin cheese! Combined with cream cheese and dairy cream, our spreads 

carry the Wisconsin Milk Marketing Board’s seal of approval! Available in 

single flavor case packs or an assorted case containing all three flavor favorites! 

Figi’s Business Services, Inc. 

716-631-3003 www.fbsgifts.com 

The rich tastes and easy preparation of our Chocolate 

Peppermint collection will be sure to delight all. Decadent 

chocolate and a sprinkling of crunchy peppermint make holiday 

entertaining delightful. 

Stonewall Kitchen 

888-326-5678 www.stonewallkitchen.com 

A symbol of distinction and perfection since 1984, House of Caviar 

and Fine Foods—located in the USA and Europe—is a specialized 

importer/exporter and distributor of caviars and gastronomic products. 

Our experts select, prepare and pack a wide range of sophisticated 

fine food products under the control of CITES, FDA and HACCP. 

Bemka Corp. 

954-462-0533 www.houseofcaviarandfinefoods.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 

Nunes Farms Almonds ship direct from the farm where they are 

grown, roasted, seasoned and packaged. Choose from a unique variety 

of all natural products. Oven roasted in small batches to ensure 

freshness, from a farm that has been family-owned for generations. 

Nunes Farms 

209-862-3033 www.nunesfarmswholesale.com 

For more than 100 years, the Mantova family has been 

dedicated to producing high quality Italian products. Recently, 

we have brought to market a new spray technology with only one 

ingredient: Italian Extra Virgin Olive Oil. 

Fine Italian Food 

630-904-0002 www.fineitalianfood.com 

American Vintage Wine Biscuits are cracker snacks made with 

wine and pepper. The striking flavor combinations and eyecatching 

artwork of framed grapes create customer interest and 

add rich color to any counter display or gift basket. Contains no 

preservatives or cholesterol. 

American Vintage Wine Biscuits 

718-361-1003 www.americanvintage.com 

Guylian artisanal Belgian chocolate truffles, the original seashells, are 

artfully crafted from silky, smooth Belgian dark, milk & white chocolates 

made from 100% pure cocoa butter. These irresistible truffles are 

filled with a luxuriously rich & creamy chocolate truffle; the original 

recipe of Guy & Liliane. Offered in 2, 6, and 22 piece truffle boxes. 

Guylian USA Inc. 

800-803-4123 www.GuylianBelgianChocolate.com 

Rubschlager Baking offers a delicious line of European-style breads, 

made with 100% chopped whole rye with no wheat added and they 

are an excellent source of fiber. Available in Flax, Pumpernickel, Black 

Rye, Sunflower and Soybean, these dense and hearty breads carry the 

100% Whole Grain Council stamp and are Kosher Pareve. 

Rubschlager Baking Corporation 

773-826-1245 www.rubschlagerbaking.com 

A Special Advertising Section GOURMET MARKETPLACE A Special Advertising Section 

Bakto Flavors, LLC, is focused on the production, commercialization 

and distribution of natural products. These include various 

vanilla products, natural flavors, spices and natural preservatives. 

Our products are kosher certified by the OU, gluten-free, GMO-free, 

with no added sugar, color, or corn syrup. 

Bakto Flavors, LLC 

732-626-5677 www.baktoflavors.com 

Looking for the Happiest Holiday Gift? Look no further than 

Java Frost’s seasonal gift tins filled with gourmet holiday drink 

mixes. Three delicious flavors to choose from. Try one or try them 

all! Pumpkin Cheesecake, Candy Cane Crème and Red Hot Reindeer. 

Call Java Frost today! 

Java Frost LLC 

800-676-3661 www.javafrost.com 

Beano’s Deli Condiments is the number one selling brand 

nationally. Our products come in a wide variety of unique 

flavors that are specifically created to enhance the flavor of 

food. Whether used as a sandwich condiment, a dip, or a 

marinade, Beano’s always makes it better! 

Conroy Foods, Inc. 

800-317-8316 www.conroyfoods.com

Seasonal seasonings 

from Rabbit Creek 

SEE PAGE 6 

Terana offers 

seasonings, spices, 

herbs and chilies 

SEE PAGE 7 SEE PAGE 5 

Pereg Spices: 

pure, fresh and 

100 percent natural 

SUPPLEMENT TO 

SEPTEMBER 2011 

Seasonings 

and Spices 

UPDATE

2 

SEASONINGS & SPICES UPDATE www.gourmetnews.com ■ SEPTEMBER 2011 ■ GOURMET NEWS 

Salts and spices: 

no longer used as currency, 

but still worth serious money 


America’s come a long way from plain old 

salt and pepper: according to NASFT figures, 

seasonings generated an estimated 

$493 million in specialty food retail sales in 

2010. Sales of specialty seasonings rose 13.2 

percent between 2008 and 2010, compared 

to 8.9 percent for non-specialty, making it 

one of the brighter areas in specialty food. 

This growth comes from a combination 

of factors, but mainly it is customers’ quest 

for maximum flavor with minimum fat or 

sodium. Consumers also crave restaurantquality 

flavors at home, and spices are an 

important step to that—fennel pollen, for 

example, is often marketed as a “chefs’ secret 

ingredient.” 

Another factor is the mainstreaming of 

cuisines built on specific spice blends: Mexican, 

Indian, Jamaican, Thai—not to mention 

the boom in all-American barbecue, the 

backyard obsession that launched a thousand 

spice rubs. 

Salts 

Throughout 2011, the gourmet salt business 

continued its explosion, which began with 

America’s “discovery” of fleur de sel in the 

mid-1990s. Today companies with 20 or 

more categories of special cooking or finishing 

salt are commonplace, and gourmet 

flaked and finishing salts are a significant 

part of many spice companies’ sales. 

This is happening at the same time as attempts 

to cut sodium in manufactured foods. 

An April 2011 survey by the American Heart 

Association found that a majority of consumers 

believed that sea salt was a lowsodium 

alternative to table salt, which is 

incorrect. Sea salt contains minerals such as 

magnesium, calcium and potassium, but has 

every bit as much sodium as table salt. 

But sea salt’s main allure is its raw, unprocessed 

image, yet another aspect of the 

drive to all things natural. Specific varieties 

have an unusual appearance or color (from 

minerals and clays) that makes them attractive 

as differentiating specialty ingredients. has become the familiar face of the exotic 

comes from Himalayan pink salt, which 

Driving the salt craze is the salty-sweet salts. The two-year-old business, has gone 

flavor combination. Salted caramel flavors from one employee to six, and from one 

remain strong sellers despite complaints pallet annually to three by mid-year. 

from industry professionals that it is old Also coming on strong are smoked salts. 

news. Some versions of salty/sweet are While these have been available for a few 

cookies with pretzels pieces, potato chips in years now, the popularity of grilled flavors 

chocolate (or in chocolate bars, such as and barbecue has solidified demand. Bucks 

sofi TM Gold winner Chuao Chocolate) and Fifth Avenue, a nearly 40-year-old spice 

Vosges’ bacon+chocolate line, which raised shop that is an institution in Olympia, 

eyebrows when it debuted but is now one of Washington, reports strong sales of bacon 

the line’s anchor products. 

salt to families from nearby Fort Lewis, 

Blocks of pink salt, used for cooking, are who ship it to U.S. soldiers posted in porkfree 

countries. SaltWorks, a specialty com- 

also strong sellers. “I was skeptical, but I ordered 

some as a test and had more orders pany that sells on the web, is getting good 

than I could fill,” said Brett Cramer, a former 

IT executive who founded The Spice strongly-flavored creation smoked for days 

results with Bonfire Smoked Sea Salt, a 

Lab in Florida two years ago. 

over seven different kinds of wood. (Inspiration 

came while the company’s owner 

Strong invididual sellers for Cramer are 

high-end blends like Lemon Citrus Salt and was grilling burgers.) 

umami-filled White Truffle Salt. Volume Continued on page 3

GOURMET NEWS ■ SEPTEMBER 2011 ■ www.gourmetnews.com SEASONINGS & SPICES UPDATE 3 

Spicing up sales 

Not to be outdone, spices are racking up 

sales as well. Southeast Asian spice blends 

are popular, and multicolored peppercorns 

are now a staple in kitchens of upscale consumers. 

At a more emerging stage is dill 

pollen, riding the wave of upscale pickles 

and joining fennel pollen as a staple in 

chefs’ pantries. 

New names to look for include vadouvan, 

a French-influenced curry blend, and 

berbere, an Ethiopian mix that expands the 

African-spice palette beyond harissa and 

ras al-hanout. 

Also driving growth are perceived health 

benefits for certain spices, such as cinnamon 

and turmeric. These make them appealing as 

ingredients in foods targeting wellness, such 

as chais, teas and various tonics. Oregonbased 

The Tao of Tea has released a line of 

chai concentrates in five blends. A line of 

party drinks introduced last year, Prometheus 

Springs, is built on capsaicin, the substance 

that gives chili its heat. 

Amid all the interest, customers are watching 

their money. “We sell you any amount 

you want, no minimum,” said Bucks Fifth 

owner Anne Buck, “And we’re selling a lot 

more “pinches” lately.” She points out, however, 

that while they are belt-tightening, consumers 

still find a way to experiment. Other 

sales winners for Buck are curry salt and salt 

infused with herbs de provence. 

However, Buck’s top online seller is 

telling: it is a $14.95 set of the seven hottest 

blends in the shop, called “Taste the Pain.” 

The latter is a reminder of one other spice 

trend: the continuing reign of the ghost pepper. 

It seems consumers cannot get enough 

of this eye-watering chili, because anything 

labeled with it—from Mrs. Renfro’s blockbuster 

Ghost Pepper 

Salsa to Theo’s sofi- 

Gold winning chocolate 

bar—just marches 

out of the store. 

An interesting place 

where spices have appeared 

is cheese—and 

not just Monterey Jack 

with jalapenos. British 

firm Coombe Castle is 

selling well in Central 

Market, an upscale Texas retailer, with three 

unusual English cheddars: Fiery Spice, Thai 

Curry and Harissa. 

Extracting value 

The quest for flavor extends to the world of 

extracts. Vanilla continues to reign, but demand 

is growing for unusual tastes. 

Just awarded a coveted sofi Gold for Best 

Baking Ingredient, Nielsen-Massey’s Madagascar 

Bourbon Pure Vanilla Bean Paste 

combines the company’s bestselling extract 

with real seeds from the vanilla pod. It provides 

the distinctive look of vanilla seeds in 

a portable, spoonable paste, and can be substituted 

measure for measure for extract or 

whole vanilla beans. 

Bakto Flavors is a New Jersey-based company 

that specializes in scientifically extracting 

vanilla and other flavors. Its Vanilla 

Collection (extract, beans and vanilla cane 

sugar) is a strong seller, and owner Daphna 

Havkin-Frenkel is excited about a new product 

that packages whole coffee beans with vanilla 

beans and spices, to be ground together. 

The company also does a brisk business in 

flavors: its “Original Flavors” is a set of 12 

1oz bottles for $34.99, and they can barely 

keep it in stock. 

The extracts can also be bought individually. 

“Surprisingly, the fastest-selling flavors 

are exotic ones. ... We sell a lot of apple, cardamom 

and rose, though the number one is 

mango. Cherry and raspberry, hazelnut and 

pistachio have particular uses, and anise is 

popular for the holidays. Even our boutique 

flavor bergamot is doing well,” says Havin- 

Frenkel. The lavender extract is supplied to a 

local chocolatier, and citrus and ginger are 

popular for drinks. 

Vanns Spices has recently revitalized its 

line of all-natural extracts, with new flavors 

and packaging. “People are using extracts for 

much more than baking, for coffees and 

drinks,” said Vanns owner Mick Whitlock. 

“We saw the need for better-performing extracts, 

and wanted to serve the customers 

who depend on us.” 

Introduced first to valued customers in a 

new 2oz. size, the extracts debuted to enthusiastic 

response at the Summer Fancy Food 

Show. “We’ve had some great orders, and 

are very pleased. Vanilla and almond still 

lead, but black walnut and chocolate are 

doing great right out of the gate,” says Whitlock. 

Cherry is also doing well, reflecting the 

current food trend for the flavor. 

Extracts are also drawing interest from 

an unexpected area: cocktails. Bartenders’ 

search for uniqueness has resurrected the demand 

for bitters, turning the forgotten ingredient 

into a hot commodity. Bittermen’s, a 

Brooklyn-based manufacturer of “very small 

batch bitters and culinary extracts”, makes 

six permanent flavors and some seasonal 

ones, to enough success that they have 

opened both a retail storefront and a bar in 

which to taste them. GN

4 


Featured PRODUCTS 

Bakto Flavors: natural vanilla, 

flavors, extracts, herbs and spices 

Bakto Flavors, LLC is focused on the production, commercialization 

and distribution of natural products. Currently, the company offers 

a line of vanilla products, a line of other natural flavor extracts, 

and a line of herbs and spices for baking to gourmet retailers and 

food service. All products are OU kosher certified, gluten- and 

GMO-free, with no added sugar, color or corn syrup. 

We cater to consumers who seek quality and exotic flair. Our 

vanilla line includes vanilla beans of different origins, various 

vanilla extracts, vanilla sugars and ground vanilla beans. Our natural 

flavors and extracts include classic flavors like orange, almond, 

rum, coffee and more exotic choices like rose, cardamom, 

bergamot, mango and raspberry. All come in attractive 1oz. bottles, 

sold individually and in combinations by customer requests. 

Some products are also sold in box displays suitable for gift 

baskets and as collections. To see our full line and to customize 

your own assortment, please visit www.baktoflavors.com and 

www.amazon.com. 

We have had close to 100 percent customer satisfaction rate 

and a high rate of repeat buyers. This is due to our knowledge of 

flavors and extracts, customer service, high-quality products and 

our ability to help customers find their perfect flavor. 

Pedro Plains Jamaica Jerk Sauce 

Pedro Plains Jamaica Jerk Sauce is proud to proclaim its 100 

percent Jamaican authenticity. Jerk is a style of cooking native to 

Jamaica (observed and documented in 1503 by Christopher 

Columbus), where meats are dry-rubbed or wet marinated with 

jerk spice. 

Traditionally, jerk cooking was done in an open pit using pimento 

wood as the source of fire, yielding a distinct, smoked aromatic 

flavor. The process yielded Jamaica’s much sought-after 

staples—jerk chicken and jerk pork. 

Pedro Plains Jamaica Jerk Sauces are distinctively different 

due to the nature of the must-have ingredients for a wonderful 

sauce—pimento (allspice), Scotch bonnet pepper (among the 

hottest peppers on the Scoville scale), thyme and sea salt. The 

ingredients are carefully harvested in the Pedro Plains farming 

community of St. Elizabeth, Jamaica. 

In October 2010, Pedro Plains Jamaica Jerk BBQ Madness 

won best in class in the Americas for “Salsas, Sauces and Condiments” 

at the American Food and Beverage Show, held in Miami 

Beach, Fla. “A LITTLE TASTE OF HOME” For more information, 

call 876-815-9817, email @pedroplainsjm.com or visit www 

.pedroplains.com. 

Pepper Creek revs up the engines 

Pepper Creek Farms introduces a Honey Mesquite BBQ sauce, 

created for ‘King Of The Road’ Carroll Shelby. The Oklahoma 

based company, known for its dedication to producing quality 

sauces and condiments, was tapped by Shelby Signature Foods to 

create three new products to be sold under the Carroll Shelby 

Foundation collection. Following in the footsteps of his late dear 

friend Paul Newman, Shelby’s Philanthropic Foundation will donate 

a portion of the sales to to help support kids with life threatening illnesses 

and promote higher education among college age students. 

In addition to the Honey Mesquite BBQ sauce, Pepper Creek 

Farms will also craft a Habanero Salsa and a Beef & Pork Rub. 

Naturally, Carroll Shelby is very particular about any food product 

with his name on it, which is why he chose Pepper Creek Farms. 

For over 25 years, the Lawton, OK company has been manufacturing 

small-batch condiments and other gourmet products with an 

emphasis on consistent quality. Pepper Creek Farms also uses locally 

grown fruits and vegetables whenever available, and does not 

rely on co-packers. Most of their products are all natural and many 

are organic. They offer co-packing, Private Label, Custom Blending 

and Sourcing. For information on Shelby Signature Foods or 

Pepper Creek Farms, call 800-526-8132, 580-536-1300 or email 

sales@peppercreekfarms.com to receive a 200 + item catalog.



Championship grill seasonings 

go beyond the basics 

Go beyond the basics to offer your customers the unique home 

entertaining options they crave. Whether you need a gourmet 

grilling seasoning, a delicious dip mix or a savory cheese ball, Old 

World Spices & Seasonings, Inc. ® has what you need. 

Old World’s Fire Roasted Creations offers a variety of flavors 

for grilling: Old World Steak Seasoning for restaurant quality 

steaks, or Chipotle Rub for mouth watering salmon fillets. You can 

also impress clients with Old World’s extensive line of championship 

barbecue seasonings from around the country, available 

in both floor and counter displays. 

Round out your offerings with gourmet dip and cheese ball 

mixes from Laurie’s Kitchen. Bright, beautiful packages call out 

to the consumer from your store shelves. Whether it is the popular 

Bacon Cheddar dip or unique Sweet Pepper Jelly cheese ball, 

Laurie’s Kitchen dip and cheese ball mixes are a must for home 

gatherings. 

Take advantage of Old World’s monthly specials and receive a 

5 percent discount by ordering online at www.laurieskitchen.com. 

Pereg Spices produces more than 60 varieties 

of spices, spice blends and herbs, always fresh! 

All of Pereg's spices are pure, fresh and 100 percent natural, with 

no additives, no preservatives, no added volume nor food coloring. 

Besides the common spices that we see every day in supermarket 

shelves, Pereg Gourmet Spices produces special 

mixes from around the world: 

Zahatar Mix – a Mediterranean blend of Hyssop herb, ground 

chickpeas, olive oil and salt. Zahatar is not only great on almost 

any dish (salad, meats and pasta); it also has healing powers according 

to folk medicine. 

Jerusalem Mix – a blend of spices very common in Israel, used 

when mixing different meats in a single dish. 

Grill Chicken Mix – a great mix of various spices created as a 

rub for chicken. The dominant use of natural spices transforms 

any simple oven chicken into a gourmet dish. 

Sumac – used to add an authentic, pleasantly sour taste in 

cooked dishes and salads. It’s also a great substitute for lemon 

when cooking. 

Pereg Spices are packed in a round container with a large 

mouth opening, designed for both sprinkling on and spooning out 

larger portions. All products are certified OU kosher. For more information, 

contact Pereg Gourmet, Natural Food Since 1906, tel 

718-261-6767 fax 718-261-7688 or visit www.pereg-gourmet.com. 

Gourmet rubs from Robert Rothschild 

Robert Rothschild Farm offers gourmet rubs to enhance your 

dining experience. Bold and flavorful, our rubs are the perfect 

seasonings for any grilled, baked, roasted or smoked poultry, 

seafood or meat. Simple to use, try sprinkling them on your 

next pasta salad for a delicious blend of flavors or season your 

grilled vegetables with these intense rubs. 

There are two varieties available: Chop House Steak & Beef 

Rub and Limon Pepper Meat, Fish & Poultry Rub. Chop House 

Steak & Beef Rub will add some flavor to your hamburgers on 

the grill, or season a premium cut of steak. Grilling your favorite 

seafood with the Limon Pepper Meat, Fish & Poultry Rub 

will add a flavorful zest that everyone will love. 

For more information, call 800-356-8933, e-mail 

info@robertrothschild.com or visit the website at 

www.robertrothschild.com.

6 



Seasonal seasonings from Rabbit Creek 

Here at Rabbit Creek there are a plethora of seasonings to enjoy 

in these late summer months—and when the cooler weather 

comes there are seasoning mixes for the fall as well. 

For the outdoors, there are three new grilling spices that go 

wonderfully on a range of meats, from chicken to pork, beef or any 

meat one desires. The Creole seasoning is excellent on fish, 

chicken or pork, while the Kansas City and Texas seasoning are 

best for pork and beef. Whether on slow-cooked ribs or brisket, 

roasted in a smoker or on a steak over open flames, these grilling 

spices are sure to be a hit. 

Down the road when the months turn a little chillier (no pun intended), 

Kansas Chili seasoning and Kathy’s White Chicken Chili 

seasoning are perfect for fall days. Having your house filled with 

the aroma of chili on the stove while watching the leaves change 

is the perfect outcome for any day. 

For information or to order, contact Rabbit Creek Products, Louisburg, 

KS 66053. Also, call 800-837-3073, fax-913-837-5760, email 

rcreek@mokanncomm.net or visit www.rabbitcreekgourmet.com. 

The preferred choice of the nation’s leading 

chefs for seasonings and spices is now 

available to consumers nationwide. 

For over 20 years, D’allesandro ® , a brand of Woodland Foods ® , 

the nation’s leading importer of gourmet ingredients, with over 

1,100 items, has only been available to chefs and is now available 

to the consumer in new retail packaging. D’allesandro ® boasts a 

comprehensive line of over 300 herbs, spices and seasonings, 

including some of the rarest and most exotic in the world. From 

Aleppo to Zahtar and everything in between, D’allesandro has the 

herbs, spices & seasonings that chefs, restaurants and home 

cooks are seeking, with organic and no-salt options available. 

Whether a dish is ethnic, exotic or everyday, D’allesandro ® offers 

the perfect way to complement it. An extensive salt collection 

features creative flavors such as Lime Fresco, Espresso Brava, 

Thai Ginger and Spicy Curry—sure to liven anything, all the way 

from the rim of a cocktail to a chocolate dessert. Herbes de 

Provence, Garam Masala, Ras el Hanout, and a vast assortment 

of seasonings and rubs provide the ethnic variety today’s consumers 

are actively seeking. 

To find out more, call 866-625-8600 or visit www.dallesandro 

gourmet.com. 

New handcrafted chais showcase unique spices, 

herbs from The Tao of Tea 

In addition to its pure leaf teas, The Tao of Tea ® offers fresh, organic, 

small farm-grown herbs and spices for purchase. Cinnamon 

sticks, cloves, dried ginger, whole green cardamom, 

orange peel and red rose petals are available, as well as a 

wide array of herbs and herbal blends, from lemongrass to 

lesser-known and unique-tasting tea flowers. To ensure ethical, 

fair farming, the company pays a premium directly to growers 

and is involved in projects to help create marketing 

avenues for native herbs. 

Many of these herbs and spices are showcased in The Tao 

of Tea's new line of handcrafted Chai concentrates. Freshly microbrewed 

at the company's own Portland brewery, the five varieties––500 

Mile Chai, Red Bush Chai, Tulsi Chai, Yerba Maté 

Chai and Herbal Java––have an uplifting, well-rounded taste 

and are ready to drink warm or iced, by the addition of milk or 

non-dairy. Ideal for cafés and restaurants, they are USDA-certified 

organic, certified kosher, contain no added juices or flavorings 

and are lightly sweetened with low-glycemic coconut 

sugar or blue agave. Bottles are 32 fl.oz. and shelf-stable, with 

an SRP of $5.50. For information and tea spice pricing, call 

503-736-0198 or visit www.taooftea.com.



As quality Mexican food becomes more 

mainstream in the U.S., customers demand a 

wider range of authentic spices to provide the 

special flavors they remember. 

Founded in 1969 in Mexico, Terana has been manufacturing and 

merchandising its own brand for 40 years, always using high quality, 

carefully selected raw materials. This year they launched a dehydrated 

line in pouch bags, including black beans with chipotle, 

refried beans with chipotle, red salsa and green salsa. 

The basic line has four divisions: seasonings, spices, herbs and 

chilies. These are available in four different presentations (glass 

jar, plastic bottle, plastic bag and bulk). 

The gourmet line includes unique spice blends––for meat, fish 

or the Mexican mix of herbs and chilies that adds a special flavor— 

in a glass jar with a two-position grinder cap. 

The ready-mix line offers the perfect combination of spices for 

favorite dishes such as guacamole, pico de gallo, fajitas or BBQ. 

Almost all of Terana's products are Kosher certified by Ashkenazi 

and Maguen David Communities. The company is audited 

periodically by customers to fulfill their requirements. 

Terana looks forward to learning about customers’ needs and 

bringing them the real flavors of Mexico. For more information, call 

800-837-2621, email ventas@terana.com.mx or visit www 

.terana.com.mx. 

Slap Ya Mama’s leading product 

Slap Ya Mama Original Blend Season-All was the original product 

that kick-started Walker & Sons, Inc. and got the company 

off the ground 10 years ago. To this day, it remains at the top of 

the totem pole as our number one selling product, and although 

it has a few up-and-coming siblings chasing its coat tails, it is 

growing at the same rate as the chase carries on. 

The main reason for this is its wide array of uses and flexibility 

across the kitchen. From steaks to eggs, French fries to pork 

roasts and pastas to popcorn, this seasoning blend lends a helping 

hand in every dish. With its mild heat and flavorful taste, you 

can use this product to prep your dish before cooking, as a sprinkle 

seasoning after, or both. As a dry rub or to spice up a marinade, 

the applications are limitless. For more on this multi-use 

product, visit our website at www.slapyamama.com and remember 

to “Slap it, Eat it, Love it!” 

What’s “hot” in the kitchens at Wind & Willow 

In 2010, Wind & Willow announced a new product line, Hot 

Dips. In just a year, it has already become their most successful 

new product launch in their 17 years of existence. Clearly, 

customers want big flavors and these are the dips that deliver. 

The line launched with three original flavor profiles: Loaded 

Cheddar, Spinach & Parmesan, and Southwest Queso. Last 

summer, Wind & Willow expanded the line with Bacon Ranch 

and their latest creation, Caramelized Onion & Pear. 

Each mix is added to 8 oz. cream cheese and ½ cup sour 

cream. The dip is then heated over the stove and served hot, 

allowing the spices and seasoning to burst with flavor and giving 

the consumers’ taste buds a medley of flavor profiles. 

The Hot Dips join Wind & Willow's best known line, their delicious 

Cheeseball Dessert/Appetizer mixes. This summer the 

company introduced White Cheddar & Herb Cheeseball/Appetizer 

mix, a blend of white cheddar cheese, onion and herbs. 

For more information on Wind & Willow’s full line, contact 

them at 888-427-3235 or www.windandwilllow.com.

8 

SEASONINGS & SPICES UPDATE 

www.gourmetnews.com ■ SEPTEMBER 2011 ■ GOURMET NEWS 

The Spice Lab 

From the Himalayan mountains to the deepest point in Africa, from the 

far reaches of the Pacific Ocean to the Guérande region in France, The 

Spice Lab has gathered exotic sea salts from every corner of the Earth. 

Offered in 4 oz. and 8 oz. jars and bags sold in ounces and pounds, the 

company has amassed the largest array of specialty salts to be found in 

a single location. 

The Spice Lab product array includes over 150 gourmet sea salts from 

30 countries, 33 sampling collections and dozens of salt related products 

to allow customers to “Taste the World of Salt”. From Cyprus Citron Lemon 

Flake Salt, Bolivian Rose Sunset Salt and Persian Blue Diamond Rock 

Salt to Hawaiian Bamboo Jade Salt and Pink Himalayan Crystals valued 

for their therapeutic properties, every offering has a unique taste and tale. 

Other related products include salt plates, stones and lamps, salt 

cellars, spoons, jars and bath salts. 

For more information, call 954-275-4478 or sales@thespicelab.com 

Terrapin Ridge Farms Extracts 

All natural, high quality ingredients and our 100-year-old recipe make Terrapin 

Ridge Farms extracts trusted by the most discerning bakers. Our 

“retro” packaging conveys confidence to consumers. We offer four popular 

flavors. Our Pure Vanilla Extract is made from the finest Madagascar 

beans and makes recipes sing like they have a secret ingredient. Add the 

fresh taste of mint in cookies and brownies with our Pure Peppermint 

Extract. Our Pure Lemon Extract has a wonderfully fresh and zesty lemon 

flavor perfect for baking. Add a dash to marinades for fish and poultry, or 

to melted butter for seafood. Our Pure Almond Extract has a bright authentic 

almond flavor delicious for baking and cooking. For a real treat, 

drop in coffee or tea, or fold into whipped cream for topping desserts. 

4 oz. bottle, SRP $8.70, 6 pack case. For more information, call Terrapin 

Ridge at 800-999-4052 or visit www.terrapinridge.com. 

Demand for organic spices on the rise 

Concerns about food integrity make organic spices an essential ingredient. 

Recognizing that consumer demand for healthier foods is growing 

stronger every day, Vanns Spices has expanded its range of organic 

spices to complement its encyclopedic inventory of traditional spices and 

spice blends. 

When developing their organic line, Vanns understood that its stellar 

reputation for traditional spices would not suffice—they needed something 

more. They scoured the world for growers who shared their belief that 

spices should be as pure as possible. Vanns then acquired certification of 

these spices by the Oregon Tilth, considered one of the best certifications 

available today. 

When talking about spices, we're also talking about primary flavorbuilding 

ingredients that add character and enjoyment to prepared foods. 

While the healthful attributes of organic spices are important, imparting 

flavor and aroma and appealing to the senses is essential. From basil, 

cumin and ginger to nutmeg, peppercorns and saffron, all of Vanns’ 

organic spices consistently meet or exceed performance expectations. 

According to Mick Whitlock, President for Vanns, “The customers we 

work with for certified organic spices are a very demanding group. While 

they’ve come to expect confidence in purity and product integrity, they 

also rely on us to deliver consistent flavors and product performance time 

and time again.” 

When speaking with food producers, chefs, retailers and restaurateurs, 

there is never any question of the integrity of Vanns’ products. Whether 

traditional or organic, single spice or custom blends, it is clear that quality 

and service are inseparable and a big part of what makes Vanns so attractive. 

Online, visit Vanns at www.vannsspices.com, or at booth 1056 of 

Natural Products Expo East in Baltimore. 

Madagascar Bourbon Pure Vanilla Extract 

Made from beans grown on the island of Madagascar, 

Madagascar Bourbon Pure Vanilla is the king of vanillas. 

Madagascar, an island off the coast of Africa, is the 

largest producer of vanilla beans in the world and the 

ensuing vanilla is known as Madagascar Bourbon 

vanilla. The term Bourbon applies to beans grown on 

the Bourbon Islands—Madagascar, Comoro, Seychelle 

and Reunion. Madagascar Bourbon vanilla is considered 

to be the highest quality pure vanilla available, described 

as having a creamy, sweet, smooth, mellow flavor that blends 

beautifully with a variety of foods. Available in 2 oz., 4 oz. and 8 oz. glass 

bottles as well as 32 oz. and gallon plastic bottles. For more information, 

contact Nielsen-Massey Vanillas Inc. at 800-525-7873 or visit 

www.nielsenmassey.com. 

Spice Rubs from Stonewall Kitchen 

Every region of the US has a style of BBQ they know is “the best”. We’ve 

created a new line of sensational rubs that come from our favorites: the 

Carolinas, Texas, Memphis, Kansas City, Louisiana, Espresso and Maine. 

These spice rubs are made of a blend of herbs and spices that each offer 

their own unique taste of real American flavor, for example … Texas Rub 

… everything is bigger in Texas including the taste of their very own traditional 

BBQ! The brown sugar, molasses and select spices blend together 

to create a smoky version of what makes a Texan proud to call 

the Lone Star State home. Ideal for brisket, this rub is also great for any 

kind of beef. 

Kansas City is the beef capital of the world, we knew these natives know 

how to cook barbecue. This rub is a sweet blend with just the perfect 

amount of salt and spices to make it the ideal rub for slow cooking a rack 

of ribs. And we couldn’t forget Maine. A beautiful filet of fresh Maine fish deserves 

to be cooked to perfection. This hand blended mix of spices and 

salt complements the flavor of the fish without overpowering it. 

Unique flavor from Peppadew 

Peppadew seasoning is created from the dried peppadew fruit grown 

only in South Africa. The sweet and tangy notes combine to create what 

the world knows as the distinctive, memorable “Peppadew” flavor. 

This unique seasoning is used to add flavor in products produced by 

some of the largest food companies around the globe. Chefs here in 

the U.S. find that the seasoning adds a distinctive flavor to their dishes, 

and at the same time enables them to get the sought-after Peppadew 

name onto their menu. 

Peppadew, a brand and flavor that means unique, exotic, upmarket, 

daring—and of course, Sweet and Spicy all at once. PEPPADEW: 

put the seasoning on everything! For ordering and sales information, 

call 908-580-9100, email info@strohmeyer.com or visit www 

.peppadewusa.com.

2011 Summer Fancy Food Show - Oser Communications Group

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