Sunshine International Foods just announced the addition of five new flavors to its existing line of pasteurized flavored Sesame King Tahini pastes. The new flavors include Olive Oil, Honey, Garlic, Cajun and Chocolate. Each flavor is rich in proteins and vitamins, made with no additives or preservatives, peanut free, trans fat free, gluten free, kosher certified and non-GMO.
Sunshine International Foods is the only manufacturer to pasteurize its tahini to ensure a clean, healthy and safe product for consumer usage. The new flavors are the direct result of the success and consumer acceptances of the company’s Sesame King Roasted and Light Roast flavored tahini.
Sesame King Tahini pastes are made from 100 percent pure ground sesame seeds. The sesame seeds are shipped directly from the farms to the Sunshine International Foods facility and are sifted, hulled, roasted and ground to perfection. Each Sesame King Tahini is all natural, with a subtle, delightful aroma, rich with texture and delicious taste. Sunshine International Foods mechanically hulls its sesame seeds, meaning no chemicals or hulling agents are used during the manufacturing process.
“We are very excited to be introducing our new five flavors of Sesame King Tahini pastes to retailers and consumers across the United States,” said Emile Maroun of Sunshine International Foods. “Consumers and retailers are looking for safe, new, exciting and innovated healthy products, and we believe that our Sesame King Tahini pastes meet and exceed those expectations.”
Sesame King Tahini pastes provide consumers with a powerful nutritional food choice that packs a kaleidoscope of superior flavors and the following healthier inclusions:
“As a leading manufacturer of tahini, our never-ending goal is to produce tahini products that taste great and provide consumers with a healthy food choice. Healthy is good. Healthy and tasty is fantastic,” added Maroun.
Sesame King Tahini pastes come in 16-ounce plastic jars and are available in the following seven delicious flavors:
Sesame King Roasted Tahini – This tahini flavor can be used for a variety of savory and sweet recipes. It’s the perfect complement for hummus, sauces, dressings and can really enhance the taste of any type of seafood, chicken or lamb dish. Eat straight from the jar for a healthy alternative to peanut butter.
Sesame King Light Roast Tahini – This tahini flavor is a fan favorite. Just the right amount of roasted flavor that is perfect for mixed green salads, cold noodle salads, as a marinade or as a mix for coleslaw.
Sesame King Garlic Tahini – This tahini flavor is the perfect complement to an array of dishes and takes fish, chicken or lamb into the next stratosphere.
Sesame King Olive Oil Tahini – This tahini flavor is perfect for those unique salads and sauces and is a true enhancer for roasted potatoes and vegetables.
Sesame King Cajun Tahini – This tahini flavor packs a powerful punch of pungent flavor and aroma that takes seafood, chicken or lamb to the next level. Try it as a topping or dip and see where its lands on your dipping meter.
Sesame King Honey Tahini – This tahini flavor delivers an irresistible flavor that is sure to tame the biggest sweet tooth and is the perfect healthy alternative to halvah.
Sesame King Chocolate Tahini – This tahini flavor is so versatile and delicious it can be used as a dip, as a spread on toast, drizzle it on your favorite vegetables, or eat straight from the jar.
Sesame King Tahini can be found at such fine retailers as Whole Food Markets, Market Basket, Restaurant Depots and many other fine markets and specialty health food stores or order online at www.sesameking.com.
Sangria and gazpacho are two traditional staples of Mediterranean culture that have been exported around the world. Bodega Barcelona celebrates this cherished heritage with their refreshing products Sangria LOLEA and Mucho Gazpacho.
Sangria Lolea, combines tradition and culture to make the perfect combination of wine and fruit, with a frizzante touch. LOLEA is made with all-natural ingredients designed from the best grape varietals. Sangria LOLEA is produced and bottled in Aragon (Northeast of Spain) – the wine region of Calatayud – and its preparation involves more than 25 processes while keeping an artisanal touch intact.
In addition to its fine taste, LOLEA adds a sophisticated flare of style to any brunch, dinner or celebration. LOLEA’s unique presentation projects the outgoing Mediterranean attitude. LOLEA’s packaging has been widely applauded and collected several accolades: honing in on every detail regarding all aspects of design, including the vessel shape, its eye-catching sleeve label, and a consumer friendly swing top cap, in addition to all of its sharp branding and communication tools.
Sangria LOLEA is present in 30 countries on five continents and sold mainly in gourmet departments and specialty stores as well as bars, restaurants and upscale grocery stores. Lolea No.1 Red and No.2 Clarea (White) are both sold in standard 750 ml bottles and new 8-ounce single-serve mini-bottles for convenience, perfect for picnic baskets and coolers.
Mucho Gazpacho, an amazing blend of all natural vegetables, presents a traditional recipe in a ready to drink form. Perfect for warm-summer days, this refreshing beverage, will not only quench the thirst of consumers, but also provides nutritious benefits. Blended with, tomatoes, cucumbers, red bell peppers and other great fresh ingredients from the local orchards Mucho Gazpacho is prepared and bottled in Spain, in a region where the best tomatoes are grown.
Mucho Gazpacho is available in 8-ounce glass bottles that can be merchandised in the refrigerated deli section of gourmet and specialty stores, as it’s better served chilled.
Bodega Barcelona will be in the North Hall at the Summer Fancy Food Show.
By Micah Cheek
Summer Fancy Food Show is upon us. Gourmet News has singled out five companies to look out for on the convention center floor. From old institutions to young guns, these exhibitors are sure to draw interest.
Spiceologist, the company that created the Spiceologist Block, is back with new spice blends. The new Thai Peanut Rub will be up for taste testing at the booth, as well as the Maui Wowwwy Rub. Thai Peanut is a spicy blend of dehydrated peanut butter, coconut, and Thai spices. Maui Wowwwy is the first-ever all natural teriyaki rub and is composed of dehydrated pineapple, powdered Tamari soy sauce, Chinese spices, chiles, and black sesame seeds. Be on the lookout for a Naked Sea Arum Gold Salt as well, which is enriched with 24 karat gold dust. The Spiceologist Block is back and available with a collection of custom ordered spices from Spiceologist’s catalog of over 120 herbs, spices and salts. In addition to the “Choose Your Own Spice” feature, The Spiceologist Block has the optional feature of laser wood engraving. CEO Pete Taylor is also excited to reach out with his new initiative for chefs, offering Spiceologist’s dynamic herbs and spices wholesale for restaurants and institutions.
With matcha on everyone’s superfood list this year, AOI Teas is ready to provide 100 years of expertise on the subject. Recent studies indicating matcha’s high antioxidant and potassium levels are boosting the appeal of the powdered tea leaves. AOI has the capacity to provide any volume from 30 grams to thousands of kilos of matcha in any grade, including certified organic matcha. Budding tea enthusiasts will enjoy traditional supplies and accessories to host their own Japanese tea ceremony. AOI Teas’ booth will feature taste testing of different grades of matcha as well as flavored blends.
Biena Foods’ booth is rolling out a new look and new packaging sizes for all natural Chickpea Snacks. The bold brand redesign will be unveiled this year as well as larger five ounce bags. The five ounce bags, shown for the first time at Summer Fancy Food Show, are more family sized and made for the home pantry. Healthy snacks for children are a big topic this year, and Biena is keeping to that trend with high protein baked chickpeas that are all free of the eight most common food allergens. Their great new look will direct even more attention to this health focused brand. The newest Chickpea Snack flavor, the medium spicy Habanero, has all the heat and crunch of spicy chips with low fat and high fiber. You can try out all five sweet and savory flavors at the booth.
Frontier Soups is unveiling two new soup mixes this year. In a nod to global influences and ethnic-inspired current trends, Frontier’s Pacific Rim Gingered Carrot Soup is influenced by Thai flavors, and is also inspired by Indian dal. Consumers add fresh carrots, chicken or vegetable broth and coconut milk to complete the mix. Frontier Soups also has a classic comfort food, the Kentucky Homestead Chicken and Rice Soup. Jasmine rice, daikon radish seeds, and baby garbanzo beans combine to make a filling and satisfying dish. Lemon and oregano seasonings enhance the rich flavors of chicken and rice. The colorful blend of dried carrots, freeze dried spinach and red radish seeds looks as good on the shelf as it does in a bowl. Pacific Rim Gingered Carrot and Kentucky Homestead Chicken and Rice continue a tradition of all natural mixes to make wholesome meals for family and friends. Both new soups will be available for sampling.
We know we can count on Enstrom for tasty toffees. Enstrom will be wrapping its iconic candies in exciting new packaging this year. The rebranding will feature a new logo and brand mark as well as a variety of new pack sizes. Enstrom will also be unveiling bar boxes, each holding four individual pieces of classic milk chocolate or dark chocolate almond toffee. Come to the booth to see Enstrom’s new look and get a taste of their Milk Chocolate Almond Toffee Singles.
Pereg Gourmet, a producer of premium, natural spices and spice blends, bread crumbs, ancient grains and quinoa products, will introduce GMO-free, gluten-free quinoa flour at the Summer Fancy Food Show, June 28-30, 2015.
In addition to Pereg’s latest offering, quinoa flour, Pereg has been a leader in introducing a full line of quinoa products including quinoa pasta, quinoa pops cereal, and pre-seasoned quinoa side dishes to North America.
“Quinoa is a gluten free-product, perhaps the fastest growing market segment in the food industry today. While cutting out gluten from one’s diet may seem like a difficult and limiting task, fortunately, Pereg offers many healthy and delicious products that are naturally gluten-free. With our variety of quinoa gluten free products, and recipes for tasty preparation available on our website, consumers can enjoy many delicious foods while maintaining a healthy diet,” says Gil Schneider, Pereg Gourmet President.
Pereg Gourmet was established in 1906, and is a family owned business, based in Clifton, New Jersey. The company first became known for pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.
Beyond spices, Pereg produces lines of flavored basmati rice, couscous, farro, salad toppings and salad spreads. All Pereg products are kosher certified by the Orthodox Union (OU), are dairy and lactose-free as well as all natural, with no additives or preservatives. Many are also certified gluten-free and non-GMO.
Lavle, from The Good Chocolate Company, is the only finished chocolate or cocoa product on the market that gives consumers their daily 200 mg of cocoa flavanols in a single 10 g portion. It sources only the highest flavanol-percentage cocoa bean varieties. But more importantly, its mild post-harvest treatments preserve the beans’ naturally present health components.
Rich and velvety, with a deep, roasted cocoa flavor rounded out by a subtle sweetness, Lavle preserves both what’s indulgent and truly “good” about chocolate in a bite-size portion.
The bag retails for $12.99 for 5.25 ounces (150 g).
The product is currently only available on the East Coast and will be making its debut on the American market at the Natural Products Expo East, September 17-19 in Baltimore, Maryland.
For orders and additional information, email Good Chocolate Imports at Info@goodchocolateimports.com or call 954.357.2509.
As just announced in its June 16 press release, the Food and Drug Administration has finalized its determination that partially hydrogenated oils, the primary food manufacturing source of trans fats, are not “generally recognized as safe” (GRAS) for foods, giving grocery manufacturers three years to remove them entirely from food products.
Because partially hydrogenated oils (PHOs) are no longer “generally recognized as safe,” they become subject to premarket approval by FDA as food additives, and approval of exceptions seems unlikely, even though the Grocery Manufacturers Association (GMA) will lobby for a reconsideration of a ban on low-level uses.
The terms partially hydrogenated oils (PHOs) and trans fats are used somewhat interchangeably because PHOs are the main food processing source of trans fats. Partially hydrogenated oils are created in the production of some food products when hydrogen is added to liquid vegetable oils to make them semi-solid in consistency. In bakery applications, for example, trans fats can give liquid vegetable oils that are cheaper, more shelf stable, and cholesterol-free the functional performance of butter, which generally sets the norm for quality expectations for baked goods.
Foods containing unapproved food additives are considered adulterated under U.S. law, meaning they cannot legally be sold. In plainer English, the FDA is essentially banning trans fats in food products, and the “no trans fats” label on food products will become obsolete. Naturally occurring trans fats found in small amounts in some meat and dairy products are not additives and a special case, and they do not fall under the ban.
Since 2006, the FDA has mandated that nutritional labels on foods specify the level of trans fat content. In November 2013, the FDA announced its intention to accelerate the elimination of partially hydrogenated oils from the U.S. food supply, having provisionally made the determination that these trans fats carriers are not GRAS. The intensifying glare of regulatory attention on trans fats has already spurred extensive reformulation in the food market, such that trans fat has been reduced by 78 percent since 2003, according to an FDA estimate, and by 86 percent, according to the GMA. Nevertheless, partially hydrogenated oils are still commonly used in many popular food products, which the FDA has identified as:
Moreover, FDA regulation previously allowed less than a half gram of trans fats to be labeled as “0g,” so that zero didn’t mean what consumers would logically interpret it to mean. That loophole, too, is closing.
In terms of consumer confidence, the mainstream food industry has paid a price for foot-dragging and sleight-of-hand on nutritional and labeling issues, leading to consumer counter-revolutions including the current clean label movement. A November 2014 survey by Packaged Facts showed 23 percent of U.S. adults strongly agreeing and 38 percent somewhat agreeing that, “Grocery manufacturers often mislead by highlighting only the positive nutritional qualities in their products, not the negative ones.” At the other end of the spectrum, only 3 percent strongly disagree and only 6 percent somewhat disagree. The findings were published in the Packaged Facts report, “Food Formulation Trends: Ingredients Consumers Avoid.”
From the perspective of public health, trans fats have been especially linked to coronary disease, Type 2 diabetes, and obesity. Trans fats raise the level of LDL (bad) cholesterol while lowering the level of HDL (good) cholesterol. Various health organizations have long fought the use of trans fats. The Centers for Disease Control and Prevention and the American Heart Association both cite research published in the Journal of the American Medical Association (2012) estimating that a trans fat ban could prevent 10,000-20,000 heart attacks and 3,000-7,000 coronary heart disease deaths in the U.S. annually. Dr. Steven Nisssen, chair of the cardiovascular medicine department at the Cleveland Clinic (long top-ranked nationally for cardiology) describes trans fats as “clearly harmful” and praises the FDA’s ban. The ban is also consistent with First Lady Michelle Obama’s signature Let’s Move initiative, with its focus on childhood obesity.
Cosmos Creations, a premium puffed corn company debuts new branding for its line of savory snack products. The updated look is available for the family sized Sea Salt & Butter (7 ounces), Cheddar & Pepper (7 ounces) and Spicy Sriracha (6 oz.) flavors as well as the snack sizes (1 ounce). The newly designed packages arrive to retailers this month.
“Cosmos Creations listened to its customers and retailers on continuing to grow its brand recognition in the market place,” said Cosmos Creations Vice President of Sales and Marketing Jerid Strasheim. “Innovation is in our DNA and as the company continues to grow, we decided to implement a new look that will help make our product more prominent on shelves.”
In efforts to create better shelf visibility and to fully utilize package real estate, the new savory bags feature a product image, a larger flavor callout and a creative display of nutritional information. The newly rebranded snacks will continue to be packaged on a 100 percent water-based ink printing process with solventless lamination.
“The new packaging boasts bold, new colors that pop off the shelf and displays an image of the premium puffed corn allowing consumers to identify the product,” said Cosmos Creations National Sales Manager Steve Hayes. “The combination of these advantages will surely continue to improve sales in all retailers.”
Cosmos Creations current flavors include Caramel Apple Crisp, Salted Caramel, Caramel, Coconut Crunch, Sea Salt & Butter, Spicy Sriracha and Cheddar & Pepper. Pumpkin Spice is only available for retailers to pre-order and will hit shelves this fall. Along with all its unique benefits, Cosmos Creations premium puffed corn snacks consistently utilizes natural ingredients its consumers can pronounce and trust.
For more information on Cosmos Creations’ line of products, please visit http://www.cosmoscreations.com
With its annual Supplier Awards, Whole Foods Market recognizes and celebrates the company’s supplier partners who best embody its mission and core values. Kedem’s recognition for Outstanding Innovation is one among 15 award categories named by Whole Foods Market.
Other categories include: Environmental Stewardship, Dedication to Responsible Sourcing and Product with a Purpose. According to Harold Weiss, Executive Vice President of Sales, “Kedem Foods is especially proud to receive this honor from Whole Foods Market, which is widely known for its broad array of offerings, all meeting the highest food quality standards as well as top-notch customer service in the grocery retail industry. We very much look forward to a long relationship that continues to support Whole Foods Market mission and its customers’ needs. ”
“We ask a lot of our suppliers and they go to great lengths to deliver the highest quality products possible from sources we can trust,” said Jim Speirs, Global Vice President of Procurement, Non-perishables. “This year’s Supplier Award winners represent the very best in our industry. We’re grateful for their drive, true partnership and commitment to growing their business with Whole Foods Market.”
Bornier Wholegrain Mustard, has won the Gold Medal for best whole grain mustard at the 2015 World-Wide Mustard Competition. Made by Europeenne de Condiments in Couchey, France, the classic old-style Grained Dijon mustard has added yet another medal to its already impressive record of world-class mustards. In 2014, Bornier’s smooth Dijon took home not only the Gold Medal in its category but was named the 2014 Grand Champion award as well.
Held under the direction of the National Mustard Museum in Middleton, Wisconsin, the 2015 World-Wide Mustard Competition drew hundreds of entries in 17 flavor categories. Judges tasted the mustards “blind,” not knowing if they were tasting international brands or small boutique mustards.
According to Barry Levenson, Curator of the National Mustard Museum and Competition Coordinator, Bornier’s Wholegrain Mustard is exactly what food lovers expect of a course grained mustard. “It combines the classic Dijon nose hit with the perfect texture – coarse but not gritty. There is also a certain nuttiness that set it apart from all other grainy mustards.
Bornier mustards go back nearly two centuries, as the brand, founded in 1816, originated as the creation of master French mustard maker (“moutardier”) Denis Bornier. The factory is located in Couchey, only a few kilometers from the city limits of Dijon.
Whole seed and whole grain mustards may be old-fashioned but they have experienced a major resurgence in recent years as chefs and food lovers have come to appreciate the complexity and versatility that these mustards deliver. According to Levenson, their flavor profile makes them an excellent alternative to butter and sour cream as a potato topping. “A dollop of Bornier Wholegrain Mustard is all that any potato could every want!” he said. With only 5 calories/serving (1 teaspoon) and fat free, Dijon mustards, smooth and grainy, are healthy components to any eating plan.
Nassau Candy Company (http://www.nassaucandy.com, exclusive U.S. importer of Bornier mustards, is exhibiting at the 2015 Summer Fancy Food Show. The mustards are also available to consumers through the National Mustard Museum gift shop and its online store, http://www.mustardmuseum.com.
For more information, contact Joel Cortes, firstname.lastname@example.org 516.433.7100.
Free Seminar on European Meat for Specialty Foods Retailers
The Union of Producers and Employers of Meat Industry (UPEMI), in cooperation with the Trade and Investment Section of the Consulate General of the Republic of Poland in New York is holding an informational seminar organized as part of the information and promotional campaign called “Tradition and Quality of European Meat.”
You will learn first-hand about the methods and practices applied by the European meat industry. Experts from the EU meat market will explain how they care about animal welfare, tradition and high standards that govern the production of beef and pork and their products in the European Union and about the future of the European meat industry in the United States, as well as the development of European traceability system, sustainable development and the “farm-to-table” production principles.
This exceptional seminar will take place from 4 to 6 p.m. on Wednesday, June 24 at the City Winery restaurant, located near the famous Meatpacking District. Participants of this event will have an opportunity to sample dishes prepared by the renowned chef and culinary expert, Dariusz Zahoriański and the City Winery chef, Michael Jeanty.
For further information or to reserve your seat, contact Janet Wilhelms before June 15: email@example.com. Telephone 773.904.2849.
European Meat Culinary Workshop: “European Sausage Making”
Experience the “Tradition and Quality of European Meat” by attending an exciting and informative “European Sausage Making” workshop hosted by the Union of Producers and Employers of the Meat Industry (UPEMI), the organization that oversees all meat trade in Poland and the Republic of Poland.
This “European Sausage Making” workshop is being held at the International Culinary Center (ICC), New York’s first-class training facility to the most esteemed, globally-recognized chefs in the world. Polish culinary expert and top chef, Dariusz Zahoranski, along with ICC’s professional staff, will lead a class through the process of fresh sausage making. Guests will not only learn to make sausages, but taste for themselves what sets European pork products apart through the exceptional flavor and high quality standards producers stand by. Guests are also invited to take sausage home after the class.
The event will be held on Tuesday, June 23 from 3:30-5:30 p.m. at the International Culinary Center, at 462 Broadway, 4th floor, New York City. Attendance is free, but you must reserve your seat by June 19 by contacting Janet Wilhelms at Red Meat Market, firstname.lastname@example.org. Telephone 773.904.2849.
Tradition and Quality of European Meat Reception
The Union of Producers and Employers of Meat Industry (UPEMI) in cooperation with the Trade and Investment Section of the Consulate General of the Republic of Poland in New York invite specialty foods retailers to participate in a reception organized as part of the information and promotional campaign called “Tradition and Quality of European Meat.”
The reception will be a great opportunity for you to establish new business networks with representatives of the European meat sector and exporters. EU experts and representatives of the campaign’s organizer will also be present at the reception.
The event will take place at the City Winery restaurant, located near the famous Meatpacking District. Especially for you, a renowned chef and culinary expert, Dariusz Zahorański, in cooperation with City Winery chef, Michael Jeanty, have prepared a special menu based on high quality beef and pork.
The event will be held from 7-10 p.m. on Wednesday, June 24, 2015 at the City Winery Winery Room at 155 Varick Street, New York City.
For further information and to confirm your presence, please contact Janet Wilhelms before June 15: email@example.com. Telephone 773.904.2849.