2011 Summer Fancy Food Show - Oser Communications Group

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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. BY ROCELLE ARAGON 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
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