New Product Line - Oser Communications Group

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GOURMET NEWS www.gourmetnews.com ■ JULY 2011 ■ GOURMET NEWS
Hammonds Candies Delivers Pure,
Sweet Goodness
Hammond’s Candies in Denver, Colo. has
been handcrafting and twisting the finest
everyday and holiday confections for more
than 90 years. The company is world-famous
for its oversized candy canes, beautifully spun
ribbon candy and stunning lollipops. Ham-
mond’s still makes candy the old-fashioned
way, with the same tempting recipes and careful
craftsmanship on which it was founded.
Hammond’s ribbon candy is handcrafted by
true candy experts, and comes in a variety of
flavors, from pure peppermint to old-fashioned
clove. Hand fed through a classic ribbon
crimper, the candy is made in small batches,
ensuring quality and customer satisfaction.
Hammond’s is one of the last companies in the
United States to make ribbon candy by hand.
No two pieces of ribbon are alike, which
makes for a very special gift at the holidays.
Hammond’s packaging dresses up a classic
piece of candy with modern charm. Their
ribbon candy is packaged in a gift box that
protects the ribbon and keeps it from breaking
in transit. Each case pack holds 24 pieces
(2-12ct displays), at an MSRP of $4.95.
Hammond’s Candies has been making
candy by hand in the United States since
1920. The candy is traditional, classic and
nostalgic, made with pure, simple
ingredients and time-honored recipes. For
more information, visit www.hammonds
candies.com, call 800-CANDY-99
(800-226-3999) or visit booth 4911 at the
Summer Fancy Food Show.
Ferrara Pan Extends Line
With Imported Belgian
Chocolate Seashells
New Imported Belgian Chocolate Seashells
from Ferrara Pan are a perfect indulgent treat
for premium chocolate lovers to enjoy by
themselves, share with family and friends, or
give as gifts on any occasion.
Each elegant gold package contains 12
individual seashells, which are meticulously
crafted with milk, dark and white
chocolate that surrounds a luscious, pure
hazelnut filling.
“This latest chocolate offering from Ferrara
Pan is a natural addition to the company’s
‘Escape to Chocolate Ecstasy’
strategy,” says Zel Peterson, marketing manager
for Ferrara Pan. “We made sure that
both the product and the packaging are absolutely
top-shelf.”
“In our continuing effort to provide unique
flavors and experiences,” says Peterson,
“these new Imported Belgian Chocolate
Seashells offer consumers an unforgettable
taste and texture treat that can only come
about with the great combination of rich,
Java-Gourmet: Think Coffee
Outside The Cup ...
Coffee is an extraordinary culinary partner.
It has not only been a “secret ingredient” of
many chefs, but it was probably used by
your grandmother as well. It has a long history
in the kitchen. You will be amazed at
what the addition of coffee can do to your
everyday cooking. Java-Gourmet is the first
company to bring a complete, award winning
product line to market with this unique
culinary spin. And, besides being unique,
the products are all natural and gluten free.
Small batch produced using original recipes
created by partners Susan Atkisson and
Brian Friguliette, Java-Gourmet is also
committed to roasting their own exceptional
coffees and sourcing as many local ingredients
as possible to produce each delicious
creation at their production facility overlooking
Keuka Lake, New York.
When the company launched its first
Java Rub in 2005, people were surprised to
find out that coffee is the primary ingredient
in every product. Since then, food
lovers have become much more familiar
with the concept through increasing media
attention to this culinary phenomenon.
There are many excellent culinary reasons
why coffee is a perfect partner in the
kitchen or on the grill. First and foremost,
coffee enhances and intensifies the flavors
of everything you cook, naturally. Coffee
creamy chocolate and crunchy hazelnut.”
From a packaging standpoint, Ferrara
Pan has created an elegant presentation
with 4.4-ounce and 8.8-ounce boxes featured
in a 6-count display tray. For incremental
sales, an 8.8-ounce box is also
available in a 48-count shipper.
For more information about Ferrara Pan’s
Imported Belgian Chocolate Seashells, contact
a Ferrara Pan representative at 800-323-
1768 or stop by booth 3710.
also helps to caramelize the surface of what
you are cooking and the caramelization
from the coffee helps to seal in juices creating
tastier and juicier entrees. This is especially
impressive when grilling.
Additionally, coffee helps build and create
a depth of flavor rather than stripping flavor
as adding water in cooking can do.
Lastly, coffee pulls out subtle toasty notes
and flavorful mocha hues from the roasted
qualities in the coffee beans themselves.
It is important to understand that adding
coffee to savory flavors such as herbs, spices
and salts makes coffee a “natural flavor enhancer.”
You will not experience a
coffee/mocha taste unless there is a sweet
component, as in desserts. Using coffee in
cooking is as loved by non-coffee drinkers
as coffee lovers, and there is no need to
worry about caffeine effects, as they are broken
down through the cooking process. Once
you begin cooking with coffee, you too will
become a believer in coffee’s inherent cooking
benefits!
THINK COFFEE OUTSIDE OF THE
CUP … TM It’s javalicious!
For more information about Java-
Gourmet, call Susan directly at 315-536-
7843, email susan@javagourmet.com,
visit www.java-gourmet.com or stop by
booth 2027.
Frontier Soups Celebrates
Anniversaries In Style And Taste
Starting in the early 1980s with one bean soup
mix packaged in a brown paper bag, Trisha
Anderson has built the kind of business that is
a food entrepreneur’s dream. Frontier Soups
is celebrating its 25th anniversary in August
and its 20th anniversary as an exhibitor in the
NASFT Summer Fancy Food Show.
As a thank you for the customers who
have helped Frontier Soups grow over the
years and to celebrate its 25th anniversary, a
commemorative stainless steel “soup
lovers” thermos will be included as a gift for
10-case orders placed at the show, along
with a sliding scale of discounts up to 25
percent for 25-case requests, said Trisha Anderson,
company founder.
With a focus on distribution, Frontier
Soups’ expects 2011 growth to exceed 30
percent. That successful performance is due
in large part to the teamwork exhibited by
everyone connected with the business. “I’m
very proud of everyone here whether they
are in the office, warehouse or production.
We work very hard to attract those who have
respect for others and enthusiasm for the
product,” Anderson says. “What makes work
not feel like work is that it is an enterprise in
which everyone in the company is involved.”
Since incorporating with three gourmet
soup mixes in 1986 and exhibiting at its first
Fancy Food Show with six mixes in 1991,
Frontier Soups has grown to 36 all natural
soups, stews, chili and chowders with no
salt, preservatives or MSG; 31 of the mixes
are gluten free. The company also has been a
long-time specialty producer for Stonewall
Rabbit Creek Products Offer Quality
Straight From The American Heartland
Located in the middle of America’s heartland,
in the little town of Louisburg, Kan., Rabbit
Creek Products has been making gourmet
breads, brownies, muffins, soup mixes and
more for over 25 years. With the products
being made-to-order, there is never a question
of freshness or quality. Being in a smalltown
atmosphere has generated a priority first
and foremost to the customer―namely
being, they always come first.
For 2011, Rabbit Creek Products has
come out with a new “Bucket” bread line
consisting of three different tin pails. The
breads are able to bake right in the bucket;
these breads offer an enticing take on an
entirely self-contained product. In addition
to the pails being safe to bake in, they are
dishwasher safe as well and offer a myriad
of uses after baking your Rabbit Creek
bread in them. With two different color
Kitchen and other foodservice companies.
“The intention was to provide home cooks
with easy to follow recipes and all the dry ingredients
needed to make a healthy, satisfying
meal for today’s busy lifestyles,” Anderson
said. “We want to live up to our claim that it’s
‘soup so good you’ll call it dinner’.”
Each of the soup mixes is a faithful reproduction
of traditional regionalAmerican flavors,
including the top-selling Illinois Prairie Corn
Chowder and the newest mix Colorado
Campfire Chicken Stew. Over the years, the
company also has added a line of soupaccompanying
cornbread mixes and a line of
Party Starter Mix meal maker and dip mixes.
The initial long-simmering soups to feed a
crowd became the Hearty Meal line, which
has performed strongly in the specialty food
trade, Anderson said. As consumers’quest for
quick and easy meals gained momentum, the
grocery-oriented Homemade in Minutes
line was introduced in 1991 to offer more
convenience with quicker cooking times and
a lower price point.
“We have always tried to stay in close contact
with home cooks to understand their
evolving needs,” Anderson said. “Being responsive
to those needs―like going gluten
free, revamping our packaging with eyecatching
brick-red headers and innovative
fold-out recipe labels, and positioning ourselves
in natural food and gluten-free sections
as a healthy meal solution―continues
to be an important part of our future plans.
For more information, visit www.frontier
soups.com or stop by booth 5012.
choices (red and gold) for year round, one
for the holiday season and over 50 different
breads to choose from, they are sure to always
be a winner.
They boast over 12 new items so far for
2011 that include breads, brownies, desserts,
fudge, scones, cheeseballs, dips, no-bake
cheesecakes and even more delicious things
to come in the next month. There is a new
granola category with three flavors: chocolate
chip, fruit, and fruit and nut, the latter
two being all-natural.
Having won several awards for outstanding
product over the years, some of which
were NASFT’s sofi awards, Rabbit Creek
stays on the cutting edge and listens to what
the customers want.
For more information, call 800-837-3073,
visit www.rabbitcreekgourmet.com or stop
by booth 2522.