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Crispy Green to Exhibit Snacks at Summer Fancy Food Show

Crispy Green®, maker of Crispy Fruit freeze-dried fruit snacks and recipient of Clean Eating magazine’s CLEAN CHOICE Award, will be exhibiting at the 39th Winter Fancy Food Show in San Francisco, January 19-21 in booth #2417. The Winter Fancy Food Show is the West Coast’s largest specialty food and beverage event, featuring the top companies from around the world.
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Crispy Fruit is an irresistible, portable snack choice for kids and adults on the go. Crispy Green will be showcasing all of the Crispy Fruit flavors, including its newest taste sensation, Tangerine, in addition to Apple, Asian Pear, Banana, Cantaloupe, Mango, and Pineapple. The company will also be offering tips and suggestions for interesting ways to incorporate Crispy Green into recipes and to add more fruit to everyone’s diet.

All Crispy Fruit products are available in the convenient “Grab & Go” six-pack – six single-serving bags in one convenient multi-bag (Suggested retail price: $7.99) – or single-serving bags (Suggested retail price: $1.49 each) that provide approximately one serving of fruit and 55 calories or less per bag. All products are free from preservatives (including sulfides), fat, cholesterol and sodium; are vegan-friendly, peanut/tree-nut-free, gluten-free and dairy-free; and kosher-certified. They also have a long shelf life in order to provide children and adults with a nutritious go-anywhere snack that they can enjoy anytime.

Crispy Fruit is available online and through national distribution in retailers such as The Fresh Market, Harris Teeter, ShopRite, Giant Eagle Market District, Earth Fare, Martin’s Food Markets, and numerous regional Whole Foods markets. For more information, please visit www.crispygreen.com. For news updates, information and special offers, follow Crispy Green on Twitter @CrispyGreen and become a fan on Facebook at www.facebook.com/crispygreen.

Two leaves tea company Awarded by North American Tea Championship

For the second year in a row year, two leaves tea company™  has been recognized with an award at the North American Tea Championship. Last year, the company’s Jasmine Petal green tea won a first place award in the 2012 Packaged Single-Service Class competition. This year, Paisley Brand Tea™ Organic Chai took second place in its category.

Paisley Brand Tea Organic Chai combines high-quality black tea with traditional Indian spices like clove and cinnamon. “We are crazy about our new Paisley Chai, so we’re delighted it has gotten this acknowledgment,” says two leaves™ Marketing Coordinator Christy Garfield.

Paisley Brand Tea is a new range of teas from two leaves tea company. It is high quality, organic and fairly traded tea in simple paper tea bags. While two leaves is known for its sachets of premium, organic, whole leaf tea, the company recently set out to offer paper tea bags that champion the company’s high standards.

“At two leaves we take tea personally, and that’s reflected in our creation of Paisley Brand Tea,” says CEO and founder Richard Rosenfeld. “Paisley Brand Tea is everything we want in a simple paper teabag: it’s bright and multilayered, organic and fair trade, and brews up fast and strong.”

Tea submitted to the competition in the Black Tea Flavored category can be black tea of any variety and from any origin that is blended with herbs, fruits, essential oils, spices and/or any other flavoring agents. Each submission is evaluated based on brewed color, aroma, flavor, mouth-feel and harmony by a panel of professional cuppers in a blind taste-test.

“Considering all of the flavored black teas that are available today, we consider this a particularly competitive category,” says Garfield. “This award will certainly help us get the word out that Paisley Brand Tea is a superior line of paper tea bags. It’s everything we want in a tea bag, and we know tea lovers will agree.”

The North American Tea Championship is produced by World Tea Media.

Boyd’s Coffee Awarded Safety Certification

Boyd’s Coffee, the oldest family-owned coffee company in the Pacific Northwest has been awarded the Safe Quality Foods (SQF) – Level 2 Certification by the Safe Quality Food Institute (SQFI), a globally trusted and accepted food safety and quality program.

“Boyd’s has always been dedicated to being an industry leader in quality and food safety, and the achievement of this certification affirms our commitment to creating and maintaining the industry’s highest food safety standards,” said Jeffrey Newman, President and CEO of Boyd Coffee Company. “More importantly, while we are honored to be one of the few companies to pass one of the most rigorous global certifications available, it comes with the realization that every single Boyd Team member has woven these standards into our culture and how we fulfill our promise to take better care of customers than anyone else – today and in the future.”

SQF certification is achieved when a company demonstrates exceptional quality control and food safety practices. A qualified inspector conducts a third-party audit to evaluate aspects of a company’s food safety program, including personnel practices, food safety programs and plant maintenance and cleanliness. The certification also provides validation to many national and international retailers and food service providers by demonstrating that a company follows food safety programs.

The SQF Program was launched in 1994 and is administered by the SQF Institute, a division of the Food Marketing Institute (FMI). SQF is one of the certification systems recognized by the Global Food Safety Initiative (GFSI), which links primary production certification to food manufacturing, distribution and agent/broker management certification.

For information about Boyd Coffee Company’s products and services, call 800-545-4077 or visit www.boyds.com.

Winter Fancy Food Show to Feature Extensive Seminar Program

The Specialty Food Association has planned a full menu of seminars and workshops for its Winter Fancy Food Show designed for all levels of expertise from the emerging food entrepreneur to the seasoned industry veteran.

“We’ve designed this year’s education sessions to provide the latest tools for all segments of the specialty food industry to help them succeed in the ever-changing and complex market,” said Ann Daw, President of the Specialty Food Association.

This year’s seminar program kicks off with the Super Retailer Summit, a one-day offsite pre-show workshop on Friday, Jan. 17 for specialty food retailers. Topics to be covered include food safety, marketing, technology and local sourcing. The summit will be held at the Golden Gate Club at the Presidio in San Francisco.

The Winter Fancy Food Show’s signature annual full-day workshop, “The Basics: The Business of Specialty Food” will be presented Saturday, Jan. 18 at the Moscone Center. It is designed to present a full picture of today’s specialty food landscape and will cover best practices in marketing, distribution and pricing.

During the show, a number of smaller seminars and workshops are also being planned. These include events focusing on product pricing, marketing, reducing waste, customer engagement, ethical sourcing and trends in functional foods and beverages. There is also an insider food tour of trend-setting San Francisco being planned.

For a full list of sessions and to register to attend an event, visit http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/programs/.

The Specialty Food Association (formerly the National Association for the Specialty Food Trade, Inc.) is a not-for-profit trade association for food artisans, importers and entrepreneurs established in 1952 in New York City to foster commerce and interest in the specialty food industry. Today, there are more than 3,000 members in the United States and abroad. The Specialty Food Association operates the Summer and Winter Fancy Food Shows and presents the sofi™ Awards honoring excellence in specialty food. For more information on the association, go to www.specialtyfood.com.

12th Seoul International Cafe Show Concludes Successfully

The largest scaled coffee show ever, the 12th Seoul Int’l Cafe Show, attracted more than 100,000 people, including 1,764 foreign attendees over 63 countries, the show organizer EXPORUM has announced.

With the slogan “Inspire the World,” Seoul Int’l Cafe Show showcased in a wide range of categories: coffee, tea, beverage, bakery, appetizer/dessert, ice cream, raw materials, machine/equipment, interior, franchise, kitchen supplier and food service industry. More than 400 companies from 30 countries exhibited in 1,300 booths.

The ’2013 World Coffee Leaders Forum 2013′ also took place during the show. Various other events included the Korea Barista Championship,  Master of Cupping, and  an afternoon tea party that introduced the United Kingdom’s tradition of social tea culture and tasting methods.

At this year’s Seoul Cafe Show, visitors were able to check out the quality brands offered by the coffee industry. For the special occasion, Beans Brother had invited 2013 World Barista Champion Pete Licata to hold an event at the booth. Licata drew a crowd of people who waited in line to taste his coffee.

A featured session called ‘coffee training station’ drew immense attention by allowing visitors to experience the whole creation process in making perfect coffee.

MamaMancini’s Holdings, Inc. Secures $1.5 Million Financing with FGI Finance

MamaMancini’s Holdings, Inc.  an emerging manufacturer and marketer of specialty pre-prepared, frozen and refrigerated “all natural” food products, has secured a three-year, $1.5 million financing with FGI Finance. The company has begun to draw down on this facility, which is backed by the company’s assets including accounts receivable and inventory. Interest will be at a rate equal to the greater of 6.75 percent or 2.5 percent above prime rate on the daily net balance of funds advanced or otherwise charged to the company’s account.

Carl Wolf, Chairman and Chief Executive Officer, commented, “We are pleased to work with FGI Finance, and to close on this new line of credit. While we currently do not have a specific need, we are in discussions with several potential new, and large, accounts that would necessitate the ability to rapidly build up inventories. Having access to this additional capital affords MamaMancini’s the ability to efficiently respond to new customer orders in a timely and cost effective manner. We look forward to the continued growth of our business in 2014 and beyond.”

The company has filed a Current Report on Form 8-K related to the FGI facility with the Securities and Exchange Commission. The Form 8-K will be available on the company’s website in the investor section under SEC filings or by going to:
http://compliance-sec.com/secfilings/company/mamaman/filings.html

Whisky Advocate Names Diageo Distiller of the Year

Diageo, the world’s leading spirits, beer and wine company, has been named Whisky Advocate’s Distiller of the Year.  Whisky Advocate cited Diageo’s distillery investment in Scotland, distillery sustainability initiatives, and significant innovation occurring across its whisky portfolio as evidence of the company’s contributions to the global whisky landscape.

“This honor reinforces Diageo’s position as the leader in the craft of whisky distilling,” said Larry Schwartz, President, Diageo North America. “Within our collection of more than 100 Scotch, Irish, Canadian and American whiskies, we have some of the world’s largest and fastest-growing brands. Our whisky portfolio, and the craftsmanship that goes into creating it, is unrivalled.”

Illuminating on the selection, Whisky Advocate wrote, “Substantial investment, a world-beating vision for future growth, and harnessing their guardianship of brand history to reach out to consumers have helped our Distiller of the Year deliver an incredible portfolio of whiskies to suit all pockets and preferences.”

Specifically, the publication referenced the enduring prominence of Johnnie Walker as the “world’s biggest Scotch whisky brand”; “phenomenal liquids” from Diageo Special Releases 2013; new expressions from Talisker; and innovations in North American Whisky, such as Crown Royal Maple, Bulleit Bourbon 10 year old, Orphan Barrel and Blade & Bow.

Whisky Advocate also recognized Diageo’s Talisker Storm as the Highlands/Islands Single Malt Scotch Whisky of the Year. Talisker Storm debuted in the fall as the brand’s first major non-age declared Scotch whisky innovation released in the United States. Because the liquid does not carry an age statement, the Master Blender has greater flexibility to blend a fuller range of Talisker whiskies together in one vibrant dram, creating a truly unique, award-winning malt.

Olam Spices & Vegetable Ingredients Announces Expansion of Its Vietnam Facility

Olam Spices & Vegetable Ingredients has completed an expansion in size and capability of its spices processing facility in Ho Chi Minh City, Vietnam. The 85,300-square foot spice processing facility will enhance cleaning and storage processes for black pepper, and adds capabilities to process cinnamon, ginger and nutmeg products. The investment in new equipment and technologies, along with its Innovation & Quality (IQ) center in Fresno, Calif., allows Olam SVI to exceed prevailing international and U.S. regulations and the highest standards expected by its spice and ingredient customers.

Upgrades to the Vietnam facility include advanced technologies such as cryogenic milling using liquid nitrogen; a pepper cleaning line; a Plant HTST steam sterilization and pasteurization system; and new pepper milling lines. The Company has added climate control for balancing water activity in the processed products and expanded physical storage capabilities. New pepper, ginger, cinnamon and nutmeg grinding lines and equipment will more than double production capacity and output for those products.

The expansion augments the facility’s existing separators, sifters and two steam sterilizers that clean the spices and reduce microbial contamination. Certified by British Retail Consortium (BRC) audit protocol, the plant completed successful inspection by the U.S. FDA in 2010. The facility is one of the largest in the world in its category and employs more than 400 people.

“Our regional presence in origins such as Vietnam for the past eight years allows us to take control of the commodity at the farm gate level and closely manage the product from post-harvest processing to storage and final delivery,” said Olam SVI President Greg Estep. “Our customers can be confident the ingredients that make their products great are of the highest quality and sourced through our unparalleled processing and logistics capabilities.”

Olam SVI’s efforts to improve quality standards of spices produced in Vietnam includes farmer training to promote safe agricultural practices. Structured courses are offered through learning centers and extension providers, and model farms have been established.

“Our strong marketing presence in key destinations gives customers an advantage in the proprietary market information and responsive service we provide,” said Deepak Shah, global product line head, pepper and tropical spice business at Olam SVI.

The IQ center opened earlier this year as the hub of excellence for safety and quality in Olam SVI’s worldwide operations. Through their microbiology and chemistry laboratory work, scientists and quality assurance professionals at the IQ dictate corrective and proactive actions in quality programs at manufacturing plants in the U.S., Vietnam, India, Egypt, Peru and China.

For more information, visit Olam SVI.

Comté DVD to be Released at Fancy Food Show

The Comté Cheese Association will be releasing an updated version of The Comté Experience DVD at the Winter Fancy Food Show in San Francisco (January 19-21). The Comté Experience DVD now includes 5 Comté Cooking School videos, featuring how-to steps for making mouthwatering Comté recipes, including crêpes, fondue, tuiles, and more.  The DVD will be available at the Comté Cheese Association’s Fancy Food Show booth (booth #3324), where visitors can taste Comté of different ages, meet with Comté representatives and learn more about the cheese and the region.  The DVD is also available by mail upon request.
In attendance at the Fancy Food Show will be Milène Racle of the Comité Interprofessionnel du Comté (CIGC), who comes from a family of Comté dairy producers, and Nicki Sizemore, representative of the CIGC in the US.  In addition to hosting the booth at the show, they will also be leading a master class at the Cheese School of San Francisco on January 21 with acclaimed writer and food scientist Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen.  In the class, Fondue & Comté: A Study in Meltability with Harold McGee, McGee will discuss the concept of “meltability” as it applies to Comté, as well as the science behind fondue.  The class will also feature a Comté tasting and Comté fondue demonstrations.