Eighty-four percent of consumers are interested in purchasing supermarket deli “meals at home” at least one day per week. New Stouffer’s Home Meal Solution Kits cater to today’s busy lifestyles with simple, delicious take-and-bake meals. Operators can maximize margins by repurposing extra protein to cut down waste and create familiar, restaurant-quality favorites.
Home Meal Solution Kits include: Chipotle Macaroni and Cheese, Stroganoff and Tuscan Style Cavatappi. To cater to all customers, operators can choose to portion into single or family size meals. For more information, call 1.800.288.8682 or visit nestleprofessional.us/food/stouffers.
Founded by an organic farmer 20 years ago, ecoLife® was established by passion to empower and improve the daily lives of farming families. ecoLife provides farming communities with assistance and free education in current social, economic and environmental best practices. It’s a relationship and a way of doing business that truly sets the company apart.
ecoLife offers over 20 items across four food categories, including aromatic basmati rice, high-protein quinoa, freekeh, chickpeas and many other nutrient-rich items. An exceptional item in the line is the Quick Cook Brown Basmati Rice. What differentiates this organic brown rice is its reduced cooking time of just 12 minutes, a convenient alternative to the 40 minutes normally required to prepare brown rice.
The full range of authentic rice, ancient grains, pulses, and beans – are all USDA organic and non-GMO verified products. With a farm to fork approach, ecoLife partners with more than 75,000 registered organic farming families to offer sustainably grown, cultivated and harvested products from their country of origin.
All flavors of Dream® Non-Dairy Yogurt have earned verification from the Non-GMO Project. These products include Almond Dream® and Coconut Dream™ refrigerated non-dairy yogurts that contain live and active cultures. Available in a wide range of flavors including Vanilla, Strawberry and Mixed Berry, they provide a solution for consumers seeking a dairy-, gluten- and/or soy- free lifestyle or for those who just want to enjoy these delicious flavored yogurts.
“Dream Non-Dairy Yogurts have always been made with high quality ingredients, and the verification from the Non-GMO Project provides an additional level of assurance to our consumers and customers,” said Basel Nassar, Chief Operating Officer of Hain Refrigerated Foods Division. “The Non-GMO Project is such a trusted organization and provides a rigorous approval process from ingredient sourcing through manufacturing to ensure that genetically modified organisms (GMOs) are not intentionally added to products. We are proud to carry their seal on our products.”
Brick cheese is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss-born cheesemaker.
As Jossi did, Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for seven days. It is then packed in parchment paper and foil.
It reaches peak flavor at four to five months. This semi-soft cheese has a pleasant, earthy flavor that intensifies with age. Widmer’s Aged Brick is also available with caraway seeds.
Suggested retail price is $12.99 to $15.99/pound.
Widmer’s Cheese Cellars
Food importers have precious little time to design, test and implement a Foreign Supplier Verification Plan, warned the FDA’s former Director of Import Operations Domenic J. Veneziano. Speaking at a November 4, 2016, Town Hall Meeting sponsored by the Association of Food Industries (AFI) in Newark, New Jersey, Veneziano, who now serves as Independent FDA Regulatory and Strategic Consultant for global trade law firm Sandler, Travis & Rosenberg, explained that waiting to create a comprehensive FSVP could result in disruption of your supply chain, delays in entry processing, and in some cases, the exclusion of your products from the U.S. marketplace.
Veneziano offered several tips to help food industry professionals meet the May 2017 FSVP compliance deadline and avoid costly disruptions to their business operations.
First, Veneziano explained, know if your company or facility is covered by the FSVP requirements. “Many people are under the impression that only the U.S. Customs importer of record is required to comply, “Veneziano said. “But the definition of ‘importer’ under the Food Safety Modernization Act is much broader and can include the actual CBP importer, as well as the owner or consignee of food being offered for import, and even the U.S. agent of the importer. All are at risk if FSVP requirements are not met.”
Another common misconception is that only large food importers are required to create a foreign supplier verification program, but nothing could be further from the truth,” Veneziano said. “The statute does make some concessions for smaller companies, but there are still requirements to be met. So the rule is unless you meet a specific exemption, your company must create a foreign supplier plan.”
In order to create a plan that meets government requirements, it is important to understand the purpose of a FSVP. “Under the Food Safety Modernization Act, importers have explicit responsibility to ensure the safety of imported food,” Veneziano explains. “Foreign suppliers are expected to produce food using the same standards of processing and procedures required by domestic producers. What you want to show the FDA is that you are taking steps to ensure that foreign-produced food is safe and that the food entering the commerce of the United States is not adulterated or misbranded,” he said.
Veneziano also emphasized the importance of selecting a qualified individual to perform required FSVP activities.
“The individual creating the Foreign Supplier Verification Program must have the education, training and/or experience necessary to conduct a sophisticated review of all the records associated with an activity under review,” Veneziano said. “You need an expert who can not only develop the actual program, but conduct hazard analyses, evaluate risks specific to the food being imported, verify supplier activities, monitor corrective actions and maintain records,” he added. “It’s a major undertaking and requires a high level of expertise.”
Cucina Antica won this year’s sofi Award in the Outstanding Pasta Sauce category with its Tuscany Pumpkin Pasta Sauce. The company’s signature Tuscany Pumpkin Sauce is a blend of peak-harvested pumpkin, flavorful imported Italian San Marzano tomatoes, and aromatic spices with a touch of cream.
Antica Foods Corp. offers a broad selection of wholesome sauces and condiments. Since 1998, the company has been providing families with artisan crafted cooking sauces and condiments. The cooking and pasta sauces are made with real whole tomatoes, never paste. The sauces contain no preservatives, no added sugar or added water, and they are lower in sodium for a healthy and wholesome meal. Cucina Antica Foods Corp. is built on a foundation of doing good for the common good and striving to make products that allow the home chef to prepare a true and honest homemade meal.
Cucina Antica Foods, Corp
Annually on the first Thursday of December since 2010, The Cheese Shop of Concord has taken delivery of a gigantic wheel of Crucolo cheese, imported from a tiny hill town in northern Italy.
And each year, the festivities surrounding the cheese’s arrival in Concord, Massachusetts, have grown to include more and more segments of the town’s population. From students to selectmen; from merchants to the merely curious. But one thing is certain: No one can resist a cheese parade.
Beginning at 3:30 p.m. on Thursday, December 1 at the intersection of Main and Walden streets in this historic town’s center, the colorful and boisterous parade provides Concord and its visitors with a half hour of old fashioned fun and unity.
A team of draft horses and a cart haul the cheese down the street, accompanied by the blare of brass instruments and scores of high-spirited dancers from nearby Concord Academy, while the crowd cheers and waves Italian flags.
After a brief round of speeches, echoed Occupy-Wall-Street style, the cheese is ceremoniously halved and quartered on a raised stage for all to watch, and is sampled among the crowd.
Amazingly, the cheese – a mild asiago fresco made from cow’s milk — is sold by the pound and generally sells out in less than 14 days.
NOTE: For 2016, Concord’s Colonial Inn is offering a Crucolo Day Package to anyone who’d care to expand their parade viewing experience into an overnight. It includes a great rate, some local beers, and a half pound of Crucolo cheese.
Italian Foods Corporation is introducing La Piana® Romantica Happy Apple Condiment, a versatile apple cider vinegar-based product imported from the Emilia-Romagna region near Modena, Italy, for the 2017 Winter Fancy Food Show, where it will be available for tasting in the Italian Foods Corp. booth.
The new Happy Apple Condiment melds sweet and tart notes with a combination of apple cider vinegar and concentrated apple juice for a range of culinary applications, according to General Manager Francesca Lapiana-Krause. Packaged in tall, slender 8.4-ounce glass bottles, Happy Apple Condiment has a suggested retail price of $14.99.
The new condiment may be used traditionally as a dressing for fruit or lettuce salads and slaws as well as a base for apple or stone fruit sauces or compotes for pork, and when slightly reduced, makes a savory glaze for poultry. The versatile Happy Apple Condiment also can be used as a sweet and savory topping for pancakes, she said. In addition to the new condiment, Italian Foods’ Romantica line includes Gran Reserva Balsamic Vinegar of Modena and Rosé Condiment. The La Piana line also includes Bronze, Silver and Gold Balsamic Vinegars of Modena.
More information is available online or by calling 1.888.516.7262.
Mount Franklin Foods, LLC, is adding a fifth food manufacturing plant and its first candy making facility to be located in the U.S. Through an investment expected to total $10 million, the plant will be updated with state-of-the-art equipment, allowing the company to add vitamin gummies and other fortified products as well as organic and natural fruit snack items to its product portfolio.
The Sumter facility, which belonged to the former Au’some Candy Company, is on track to be operational by the end of the second quarter of 2017 and is expected to lead to the creation of at least 225 new jobs. Mount Franklin Foods has acquired all of the equipment and is now working on finalizing the real estate transaction.
“Everyone at Mount Franklin Foods is excited about our new operations in Sumter, South Carolina” said Gary Ricco, the company’s President and CEO. “The Palmetto state and Sumter are pro-business, and this new location will provide us with a strong platform for driving revenues by continuing to serve our customers with compelling product offerings.”
San Francisco Salt Company has partnered with Oriel Sea Salt, which is now accredited under the Protected Designation of Origin (PDO), the most prestigious EU food quality register. Oriel Sea Salt is the second product from Ireland to be recognized under the PDO and is used to craft San Francisco Salt Company’s Whiskey Smoked Irish Sea Salt. The accreditation was received on August 31, 2016.
The PDO designates agricultural products or foodstuff that is exclusively determined by the geographical environment they are in. In order to receive the PDO certification, the product must be traditionally or entirely manufactured within the specific region. Preparing, processing, and producing a product in one region is rare and brings out unique properties in that product.
“The accreditation of the Oriel Salt being used in our salts is special because it allows us to create a gourmet salt blend that is high in quality and strong in taste,” says Lee Williamson, President and CEO of San Francisco Salt Company. “We are the only gourmet salt company in the U.S. to carry the Whiskey Smoked Salt and it’s exciting to see how much success we’ve had through the product.”
The production of the Whiskey Smoked Salt begins with smoking 90-year-old Nicaraguan oak kegs, which hold Teeling’s finest Irish whiskey during its last 10 years of aging. The smoking takes place just hours after the kegs are emptied. This process ensures retention of the rich whiskey and oak aromas, which are then subtly infused into Oriel Kiln-Dried Mineral Sea Salt. Oriel Sea Salt is known for its powerful taste that allows chefs to use less salt and achieve the same kick.
San Francisco Salt Company’s Whiskey Smoked Irish Sea Salt is available in bulk packages for restaurants, hotels, bars and other volume customers as well as three retail-sized package options: 4-ounce glass shaker bottles, 5-ounce stackable shakers, and 8-ounce glass chef’s jars with wooden scoop.