4 ounces Busha Browne’s Jerk Smokey BBQ Sauce
2 pounds premium ground beef (80 percent lean / 20 percent fat)
1 tsp sea salt
1 tsp ground black pepper
3 tsp – fresh garlic minced
1 TBSP olive oil, plus extra for brushing the grill
2 ounces mayonnaise
1 dozen slider rolls or dinner rolls
6 ounces romaine lettuce leaves
3 medium tomatoes – cut into 1/8-inch slices
2 medium purple onions – cut into 1/8-inch slices
Combine 2 ounces Jerk Smokey BBQ Sauce, beef, salt, pepper, garlic, and olive oil. Mix gently with a fork.
Shape the meat into 12 patties and place into your freezer while preheating the barbecue grill to med/high heat.
Oil the grill just before putting the patties to cook for 5 to 6 minutes per side, depending on your preference for medium to well done. Check your patties’ temperature with a thermometer before removing them from the grill. The USDA recommends a minimum internal temperature of 160 degrees for ground beef.
Combine mayonnaise and remaining Jerk Smokey BBQ Sauce and dress top and bottom of slider rolls.
Dress sliders with lettuce, tomato and purple onions.
Tate & Lyle Fair Trade-certified Organic Pure Cane Sugar, Organic Turbinado Raw Cane Sugar and Natural Pure Cane Sugar are being introduced to U.S. consumers by Domino Foods. Tate & Lyle Sugars has grown to become one of Britain’s leading cane sugar brands and will be available to Americans nationwide.
“Domino Foods is proud to leverage an esteemed global asset from the U.K. and bring excitement to the U.S. sweetener category,” said Brian O’Malley, President and CEO of Domino Foods, Inc. “Tate & Lyle Sugars, an established leader in fair trade and a source of high-quality sweetening since 1878, has an iconic brand heritage that we are confident will also delight U.S. consumers.”
All three varieties of the Tate & Lyle sugars are Fair Trade-certified and verified non-GMO. Tate & Lyle Sugars is one of the largest single payers of Fair Trade premium to Fair Trade-certified farmers in the world. Tate & Lyle Organic Pure Cane Sugar and Organic Turbinado Raw Cane Sugar are also certified organic by the international organic certification services of Quality Assurance International.
Date Lady™ is introducing an organic, non GMO, kosher and nut-free chocolate spread with minimal ingredients whose velvety sweetness comes naturally from date syrup, an ancient sweetener. The new spread is being launched for the 2014 Summer Fancy Food Show, and samples will be available in Booth 4073.
Date Lady Chocolate Spread gets its rich chocolate flavor from organic cocoa, and its luxurious texture and satiny spreadability from date syrup, coconut oil and cocoa butter, said Colleen Sundlie, company Founder. “Our spread is vegan with all clean ingredients. It contains no nuts or dairy products, and no processed oils or processed sugar,” Sundlie said. “The texture is smoother than chocolate nut spreads.”
Date Lady Chocolate Spread is available in 10.2-ounce jars with a suggested retail price of $9.99 to $10.99. The chocolate spread is versatile, and serving suggestions include spreading it on a baguette with sliced pears, on toast with peanut butter, warmed slightly and poured over ice cream, and just dipping a pretzel right in the jar, Sundlie said.
Other products include non-GMO organic Date Syrup and Caramel Sauce in 12-ounce jars with suggested retail prices of $7.99 and $8.99 respectively. Whole organic dates in resealable 8-ounce pouches have a suggested retail price of $6.99. More information is available online at www.ILoveDateLady.com and https://www.facebook.com/datesyruprocks or by calling (417) 414-2282.
Brooklyn based Spelt Right Foods, with roots in the State of Maine, has been crowned the Grand Prize winner in FreshDirect’s Next Big Food Thing contest, a crowd funding contest launched by FreshDirect in collaboration with RocketHub to “find the next food idea, product or innovation that could change the food world.”
As the Next Big Food Thing Grand Prize winner, Spelt Right will receive $10,000 and the chance to partner with FreshDirect.
Submitted by Beth George of New York, NY, founder of Spelt Right Foods, the project is focused on raising funds for continued studies on the growth of spelt, a highly nutritious ancient grain not commonly cultivated due to its tough hull. Through funds raised on the RocketHub crowd funding platform, Spelt Right plans to continue its collaboration with the University of Maine extension program for additional studies on the cultivation of spelt, particularly in regard to underutilized farmland in the northeast. These studies would be available to farms seeking a working knowledge of growing this alternative and viable crop. Spelt Right produces bagels, breads, pizza dough and snacks with spelt flour.
The expert panel of judges included: Geoff Bartakovics, Tasting Table CEO; Natasha Case, Coolhaus CEO; Sarah Copeland, Real Simple Food Director; John Craven, BevNet Founder; David McInerney, FreshDirect Co-Founder; and VirajPuri, Gotham Greens Co-Founder and CEO.
About the Contest and Judging
Beginning in October 2013, the “Next Big Food Thing” challenged entrepreneurs to submit innovative food-related ideas— from food products to kitchen gadgets, to farming advancements to food businesses— to be crowdfunded via Rockethub.com. In November, 15 finalists were announced and proceeded to the crowdfunding period of the contest where they raised money for their projects. The projects raised a collective $70,000+ from supporters. At the end of the crowdfunding period, all finalists’ entries were reexamined by a panel of judges based on the money raised through funding, funder engagement and the overall quality of their idea.
Kontos Foods, Inc. will be exhibiting its Flatbread and Fillo pastry products at the SIAL Canada International Food & Beverage Tradeshow at the Palais des Congrès de Montréal from April 2 through April 4. Kontos will be located at Booth #801 in the USA Pavilion.
Kontos Foods, which offers over 50 varieties of flatbreads, will be showcasing several products, including its Pocket-Less Pita®, the traditional pita of the Eastern Mediterranean, and NEW Greek Lifestyle Flatbread, which has twice the protein, half the carbohydrates and less calories and sugar than other flatbreads. Show visitors will also be able to check out Kontos’ Asian Nans, Pan Plano – infused with the spicy flavors of Mexico – Panini breads and cocktail flatbreads, as well as a variety of fillo products.
“SIAL Canada is the perfect showcase to demonstrate the depth and breadth of Kontos’ products,” said Steve Kontos, Vice President of Kontos Foods. “Many of the flatbreads we’ll be bringing to the show have French-language packaging specifically designed for the Quebec market.”
SIAL Canada is co-located with SET Canada, the National Food Equipment and Technology Tradeshow. The shows, which cater to North American food-industry professionals, host 14,000 professional visitors from 61 countries and 750 exhibitors from 45 countries. SIAL Canada runs Wednesday, April 2 and Thursday, April 3 from 10 am to 6 pm, and on Friday, April 4 from 10 am to 4 pm. For more information about SIAL Canada, visit www.congresmtl.com
Kontos sells its products to retailers and foodservice establishments across North America and several other countries. Find Kontos on Facebook at https://www.facebook.com/Kontosfoods and follow the company on Twitter @KontosFoods.
Paul S. Michaels, President of Mars, Incorporated since 2004, recently informed the Mars Board of Directors of his plan to retire on December 31, 2014. Grant F. Reid, current Global President of Mars Chocolate, has been named by the Mars Board of Directors to take over the office of the President on January 2, 2015.
“In his almost 11 years at the helm of Mars, Incorporated, Paul has overseen a period of outstanding business performance and tremendous achievement. He also built up the talent of the company while strengthening the visible presence of our Five Principles — Quality, Efficiency, Responsibility, Mutuality and Freedom – in the way we operate,” said Victoria B. Mars, Chairman of the Mars Board of Directors. “It’s because of his focus on nurturing leaders who are both talented and principled, that we have such a strong internal successor in the business. We are proud and excited that Grant, a 26-year veteran of the business, and a member of the Mars Leadership Team since 2007, will be our next President.”
As Global President of Mars Chocolate, one of Mars’ biggest business segments, Grant leads more than 17,000 associates. The Chocolate portfolio has some of the world’s best-loved consumer brands including M&M’S®, SNICKERS®, DOVE®, GALAXY®, and TWIX®. In the last five years, Grant has successfully led the Chocolate business to deliver consistent growth in mature and emerging markets, and built an excellent and diverse team of leaders. In addition, he has been a champion of industry efforts to collaborate on the issue of cocoa sustainability. In particular, he has grown the Mars’ Sustainable Cocoa Initiative, which puts ‘farmers first’ in its efforts to increase sustainable farming practices and crop productivity – in turn helping farmers improve their wages and their ability to give their families a chance for better opportunities for education and a more prosperous future.
Reid will step into a Co-Office of the President role effective July 2. He’ll then have the time to partner with Michaels on transition plans before taking on the role President of Mars formally in January 2015.
“I’m grateful to the Board of Directors for giving me this opportunity and proud to have been chosen as the next President of Mars, Incorporated. Mars has always encouraged and provided opportunity for growth and development of associates, and I am certainly living proof of that fact,” said Grant. “I believe in the Mars culture, I love the Mars brands and I know that we have the best associates in the world. We have a truly exciting future and I’m honored to lead the organization into that future.”
Grant’s diverse experience across the business gives him both historical perspective and a broad view of the way Mars operates. He has worked across multiple functions including sales, marketing, commercial, manufacturing and general management as well as several Mars business segments.
He has an Honors Degree in Management Economics, as well as a Certificate in Marketing from the Chartered Institute of Marketing.
Fresh Express Incorporated has issued a recall of a limited number of cases of 10-ounce Italian Salad with the already expired Use-by Date of March 26 and a Product Code of H071A11A due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other Fresh Express products are being recalled.
The company is confirming with retailers that the expired product has already been removed from store shelves and inventories in accordance with its strict procedures for products that have reached their expiration date.
Only Fresh Express Italian Salad with the specific Product Code of H071A11A and March 26 Use-by Date is included in the recall. Consumers who have the recalled product should not eat it but rather discard it. Consumers with questions may call Fresh Express at (800) 242-5472 during the hours of 8 a.m. to 7 p.m. EDT.
Listeria monocytogenes is an organism that can cause foodborne illness in a person who eats a food item contaminated with it. Symptoms of infection may include fever, muscle aches, gastrointestinal symptoms such as nausea or diarrhea. The illness primarily impacts pregnant women and adults with weakened immune systems. Most healthy adults and children rarely become seriously ill.
Although the product was already expired and no illnesses were reported, the company elected to issue a recall as a precaution when it learned a single sample in a random test had yielded a positive result for Listeria monocytogenes. Fresh Express is coordinating closely with regulatory officials.
The recalled salad was distributed in limited quantities to predominantly Eastern and Mid-Atlantic states.
Fresh Express Italian Salad being recalled displays a Use-by Date of March 26, 2014 with a Product Code of H071A11A in the upper right-hand side of the package.
Whole Foods Market will purchase four stores from New Frontiers Natural Marketplace. The stores average 22,000 square feet in size and are located in Flagstaff, Prescott and Sedona, Ariz.; and San Luis Obispo, Calif.
The two companies expect the transaction to be finalized in the next few weeks. The stores will continue to operate under the New Frontiers Natural Marketplace banner until they are re-signed as Whole Foods Market stores.
“Over the years, when I have at times wondered if our stores would someday merge with a larger strategic partner, Whole Foods Market has always been my premier choice,” said Jonathan King, President of New Frontiers. “We are very enthusiastic about their ability to take our stores into a successful future. We know they will provide growth opportunities for our exceptional team members, and continue to bring retail excellence and outstanding service to our local communities.”
“As New Frontiers has done so well, Whole Foods Market also has a long history of supporting the communities we serve. We are excited to expand our presence to new markets in Arizona and Central California, bringing our fresh, delicious and competitively-priced products with the highest quality standards in the business to these vibrant communities,” said Patrick Bradley, Whole Foods Market Southern Pacific Regional President.
As part of the agreement, Whole Foods Market will offer jobs to the team members at the four acquired locations.
“We want to extend our heartfelt appreciation to the wonderful team members in the four locations who have provided extraordinary service to our loyal shoppers for so many years,” King said. “We also want to express our gratitude for the customers who have embraced New Frontiers as their trusted grocer. We are confident Patrick and his Whole Foods Market teams will continue to take great care of everyone.”
Kirin has partnered with celebrity Chef and Top Chef contestant, Candice Kumai, to share Japanese-style beer pairings with foodies, as traditional Japanese and Asian-fusion cuisines continue to grow in popularity. The partnership kicks-off in earnest at the National Cherry Blossom Festival in Washington, D.C., where Kirin and Kumai will offer Japanese-style beers and a special frosty Japanese serving method to attendees.
With Japanese roots and expertise in Asian cuisine, Kumai will serve as the Kirin brand ambassador, bringing the pure, clean taste of the Japanese-style lager to beer drinkers at the festival and beyond.
“As a chef, it’s important to select beverages that will highlight your recipes,” said Kumai. “With rich flavor and a deep, smooth finish, Kirin Ichiban complements refined traditional Japanese cuisine, the bold tastes of modern Asian-fusion food and other flavor-forward dishes.”
Throughout the year, Kumai will share special recipes with Kirin fans on Facebook.com/KirinUSA and continue to make appearances with Kirin throughout the year. At the National Cherry Blossom Festival, Kumai will be dishing up Kirin samples, pairing tips and Japanese drinking customs. Kumai is scheduled to make appearances at the Festival’s Grand Sake Tasting on April 3 and its Southwest Waterfront Fireworks Festival on April 5.
While beer drinkers have long-loved enjoying Kirin at Asian restaurants, the National Cherry Blossom Festival will offer of-age beer drinkers a new opportunity to enjoy several varieties of Kirin and a unique, frozen preparation of its signature brand. Selection to include:
“People are expanding their culinary horizons and discovering a wide range of dishes and flavors that are inspired by Asian cuisine,” said Michael Lourie, brand manager, Kirin Beer. “Partnering with Candice is an opportunity to excite beer drinkers about pairing their favorite foods with Kirin Ichiban and Kirin Light at restaurants, and trying the beers with both familiar and new recipes at home.”
For more information on Kirin or to find it close to home, visit Facebook.com/KirinUSA. For more information on the National Cherry Blossom festival, visit nationalcherryblossomfestival.org.
Blue Crab Bay Co.® has it in the bag with new offering. The company has added a 3-ounce packet of top-selling Sea Salt Nuts® to its line of popular coastal-inspired specialty food products.
The certified gourmet Virginia peanuts dusted with sea salt come in a 3-ounce foil bag sized for amenity use, gift assortments, or grab-and-go impulse buys at the register.
For additional wholesale information, contact Beth Scott at (757) 787-3602 ext. 105, email@example.com, or visit www.baybeyond.net.