Rubschlager Baking Corporation’s Rye-Ola® Breads, made with 100 percent whole rye, provide a flavorful source of whole grains. Rye-Ola breads contain no added wheat, fat, or sweetening, and have the true taste of Northern European breads, but are baked in Chicago by the company best-known for its cocktail breads.
All varieties are based on the Pumpernickel formula. A generous amount of sunflower kernels are added for Rye-Ola Sunflower; brown flax seeds to make Rye-Ola Flax, and black-strap molasses adds color and tang to the Rye-Ola Black Rye. Each 1-pound package contains 11 thin but hearty slices. Use them for small hors d’oeuvres by cutting first in half, then each half into three or four wedges. Rye-Olas lend themselves to both open-face and closed sandwiches, which can be served hot or cold.
For more information on Rubschlager Baking Corporation, located at 3220 West Grand Avenue, Chicago, IL 60651, head to www.rubschlagerbaking.com, call 773-826-1245 or email email@example.com.
Award-winning Salty Wahine Gourmet Hawaiian Sea Salts is a new Hawaiian company that specializes in Hawaiian Sea Salts, flavored seasonings and Hawaii-grown cane sugars infused with fruits, like guava, mango, passion fruit, lychee, coconut and pineapple. Busy customers love the unique colors, tropical flavors and convenience of cooking a gourmet meal with Salty Wahine products.
Salty Wahine’s emphasis is on eating healthy. Coupled with tropical flavors, Salty Wahine products make eating healthy fun.
Salty Wahine started in 2008 and has since grown into an international company. Salty Wahine salts, seasonings and sugars are sold at craft fairs, farmers markets and high-end retail stores in Hawaii, Alaska, the continental United States, Canada, Germany and Saipan.
Contact Salty Wahine Gourmet Hawaiian Sea Salts by mail at P.O. Box 828, Hanapepe, Hawaii, 96716, by phone at 808.346.2942, by fax at 808.442.1230 or by email at firstname.lastname@example.org. Also visit the company online at www.saltywahine.com.
Saratoga Chips date back to 1853, when the potato chip was first created at Moon’s Lake House in Saratoga Springs. In fact, from 1853 to 1920 all the potato chips in the country were called Saratoga Chips.
Saratoga Chips are the gold standard by which all other kettle chips should be measured. The company produces the finest tasting handmade kettle chip using only all-natural, non-GMO ingredients, then rigorously tests them to ensure that the chips achieve industry leading health claims. Saratoga Chips are all-natural, non-GMO, zero trans fats or cholesterol, gluten-free, and kosher certified.
Saratoga Chips are available in 8-ounce family size and 1.5-ounce snack sizes and come in the following delicious unique flavors: Balsamic Vinegar and Sea Salt, Honey BBQ, Rosemary Garlic, Cracked Pepper and Sea Salt, and of course the Original Saratoga Chips.
For more information head to www.originalsaratogachips.com.
Streamline All Natural Jam is a new and delicious specialty jam line focused on putting more fruit in every bite. The Scandic Foods’ recipe uses less sugar so that there is more fruit jammed into every jar, and that is why Streamline Jams taste so great. Made with no high fructose corn syrup and 30 percent less sugar than standard jams, the Scandic Foods process means that jams are expertly prepared to retain the natural flavors of the fruit.
Streamline Jams are heat-treated (pasteurized) and contain no preservatives, additives, artificial colors or artificial sweeteners. The all-natural jam line is also non-GMO. Streamline All Natural is a perfect choice for consumers who are conscious about healthy eating while still demanding great taste and the highest quality.
For information, call 281.348.2161, email USA@scandic-food.com, or visit www.scandicfood.com.
Consumers are constantly looking for alternatives to the same old side dishes. RiceSelect™, producers of well-known Texmati® rice, has introduced three new options – Royal Blend® with Chia, RiceSelect Arborio with Jalapeño and RiceSelect Arborio with Mushrooms.
These hearty, all natural, nutritious side dishes have distinctive flavors that will appeal to today’s savvy and health-conscious consumers. Delicious and easy to prepare, these tasty rice blends can be turned into entrée dishes simply by adding chicken, beef or another protein of choice. They are packed in the consumer-friendly signature RiceSelect resealable, recyclable, reusable plastic jars.
For more information on Rice Select head to www.riceselect.com.
Vanilla and chocolate are a classic combination. World-renowned ice cream flavor manufacturer Star Kay White has been making vanilla extract and chocolate extract for five generations, since 1890. Gold Star Vanilla Extract® and Pure Chocolate Extract #18® are simply world class.
Gold Star Vanilla Extract is guaranteed to be two-fold (twice the concentration), made from 100 percent Grade 1 Madagascan beans, cold processed, non-GMO and with no sugar added. No one else in the retail marketplace makes this combined guarantee.
Pure Chocolate Extract #18 captures the botanical notes of chocolate that are lost in the high-heat and pressures required in processing of chocolate and cocoa. It is the worldwide standard by which all other chocolate extracts are judged.
Compare these extracts in quality and price to any other in the marketplace and decide for yourself. Use these separately or together to make your creation superlative.
For more information, visit www.starkaywhite.com.
Kittawa Springs Dippin Sauce gives you that homemade taste from the Bluegrass State of Kentucky, and the proceeds from the sales help children’s charities. It began when Rev. Dan Smith started with $50.00 of his own money, his grandmother’s recipe from a barbecue restaurant in western Kentucky and the desire to help children in need. He began cooking the recipe in his parsonage in 1997 with the help of his wife and two young children. Each bottle was produced, a label printed and applied by hand and sold to family and friends. From the beginning they gave all the proceeds to the United Methodist Children’s Homes of Kentucky, which care for children across the state. The two young children grew up and left, so Dan’s mother and sister, affectionately known across Kentucky as “The Sauce Ladies,” volunteered to help with the project.
Due to its delicious taste and popular demand the sauce is now made in a commercial kitchen and is available at grocery retailers, gourmet and specialty retailers, local fairs and festivals, churches across the state or online at www.kittawasprings.com. The Dippin Sauce has slowly started tempting taste buds all across the Bluegrass State, throughout the whole southeast and beyond. Ii is now available for food lovers nationwide.
The versatile sauce was originally developed for pork barbecue, although it can be used anywhere you use ketchup or barbecue sauce. It’s ideal on steak, pork, chicken or vegetables, and true to its name, people love dipping all kinds of food in it. The Dippin Sauce is available in 18-ounce plastic bottles and can be purchased individually or by the (12) case. It’s the perfect sauce for food lovers, restaurants and caterers. Try a Bottle Of The Only Sauce Guaranteed to Save Kids.
For dealer information or to purchase, contact: Kittawa Springs, Dippin Sauce. www.kittawasprings.com Email: email@example.com 270-622-8250
By Lorrie Baumann
The recent judge-ordered shutdown of a sriracha factory in Irwindale, Calif. has heat-lovers everywhere worried about where they will get their next bottle – a sriracha shortage is reported to be coming soon. Southern California newspapers reported last Thursday, the California Department of Public Health had ordered Huy Fong Foods not to ship its popular Sriracha hot sauce and two other sauces for the next 30 days while the department investigates whether the sauce is safe. As a result, batches of the company’s three sauces, Sriracha, Chili Garlic and Sambal Oelek, will not be shipped to food distributors and wholesalers until mid-January.
See the January issue of Gourmet News for much more about what’s happening in the world of hot sauce.
The Guardian newspaper recently reported from London that sriracha sauce has become a cult condiment in the United Kingdom, and sriracha fans there are concerned about the possibility of a worldwide shortage of the fiery sauce if the plant closes. The newspaper quoted the Juliette Wall, Co-founder of the Pho Vietnamese restaurant chain, with a comment that many of the Pho restaurants were seeing customers eating whole spoonfuls of sriracha sauce with every bite of pho. “We’ve also had to add chillies to our noac cham sauce — which never had chillies in it before — to cater to the demand for heat,” the newspaper quoted Wall, spelling the word “chillies” to conform to British usage.
Scientists reported as far back as 1980 in a study supported by the National Science Foundation that all it takes for people to grow to like chili pepper is to be exposed to gradually increasing levels of chili in food, and people around the world are discovering that for themselves. People don’t stop feeling the burn when they eat chilis, the scientists say — they just get to like it. “There is a clear hedonic shift,” is the way University of Pennsylvania researchers Paul Rozin and Deborah Schiller put it.
Companiesandmarkets.com reported earlier this year that, “Spicy chili/pepper sauces have continued their incredibly swift growth pace in 2012, posting an estimated 9 percent gain in current value terms to reach sales of US$540 million,” and the IBIS World marketing research firm reported in 2012 that the hot sauce industry was the eighth-fastest growing industry in America, with hot sauce production revenue growing at 9.3 percent per year in 2011 and predicted to grow at an average annual rate of 4.1 percent over the following five years. IBIS also predicted that as the market expressed greater interest in spicier sauces, the market share for mild sauces would decline in favor of the hotter varieties.
In response to growing enthusiasm for the spicy condiment, Roland has just introduced Roland® Sriracha. Roland Sriracha is made from sun-ripened chiles and garlic with a hint of sweetness. The condiment is made in the traditional Thai style using an authentic recipe and then imported to the United States by Roland Foods.
Roland is also bringing out Feng Shui Sriracha Chili Sauce Coated Green Peas for the snack foods aisle. Packaged in 4.4-ounce bags, the Feng Shui sriracha peas are zesty but not overwhelmingly spicy. They’re also gluten-free and made without artificial colors or MSG.
Named after the city of Si Racha in Thailand, Sriracha chili sauce has been used in Thai cuisine as a seafood condiment, and is also widely used in Vietnamese cuisine as a topping for pho, fried noodles, and spring rolls. Sriracha can also be used as a replacement for your favorite hot sauce whenever you need a little spice.
Here are some additional serving ideas from Roland:
Once again, Wind & Willow will be introducing a hot lineup of new items for 2014. Available January 15 will be Apple Pie Cheeseball & Dessert Mix and Brick Oven Pizza Cheeseball & Appetizer mix. Each flavor is mixed with cream cheese, and the kitchens of Wind & Willow have developed some tasty alternate recipes!
To place an order, call Wind & Willow at 888-427-3235 or your local rep. For a list of other flavors and recipes, check out the website at www.windandwillow.com.
An online service offering on-demand, same-day delivery of wine, spirits, specialty foods, and more has launched in San Francisco. To celebrate its launch, the company is offering San Francisco area residents free same-day delivery. Lasso users can order a bottle of champagne, fresh cheese and charcuterie and have the order delivered in less than two hours or up to 30 days in advance. Available on desktop and through an iPhone app, Lasso currently serves San Francisco, with more markets coming soon. Lasso is the first online service to provide same day delivery of spirits in San Francisco.
“Lasso’s mission is to help reconnect people with the best local stores in their community, starting with artisan beverage and food purveyors,” said Adam Zbar, co-founder and CEO of Lasso. “During our pre-launch trial, we were excited to see unexpectedly fast sales growth and large order sizes validating the strong latent demand and product market fit for our service.”
“We built Lasso to make shopping locally as easy and convenient as shopping online,” added co-founder and CTO Braxton Woodham. “During the hectic holiday season, we offer the fastest and easiest way to host an event and send gifts locally.”
The company also announced it closed a $1.7M seed financing round led by PivotNorth Capital and including investments from Baseline Ventures, U.S. Venture Partners, and Relevance Capital. High profile angel investors include Sukhinder Singh Cassidy, CEO Joyus, former president of Asia/Latin America, Google; Ted Meisel, former CEO Overture (acquired by Yahoo for$1.6B); and Lars Albright and Andy Miller, co-founders of Quattro Wireless (acquired by Apple for $275M). The company will use the funds to develop the service, build technology and scale the business.
“At PivotNorth, we like world-class founders disrupting very large markets with innovations in computer science,” said Tim Connors, PivotNorth’s founder. “Lasso has architected a first-to-market service that connects consumers with local inventory in the $4.7 trillion local retail shopping market.”
Lasso supports small businesses and plays a pivotal role in extending their distribution and providing an important new revenue channel.
“Especially during the holidays, our bandwidth to acquire new customers and distribution channels is limited,” said Ray Bair, owner of Cheese Plus in San Francisco’s Russian Hill neighborhood, which is one of Lasso’s merchant partners at launch. Added Michael Priolo, an owner of The Jug Shop, “Since working with Lasso, we’re pleased to say we’ve seen an increase in our wine and spirit sales, generating thousands of dollars a week in additional revenue for our store.”
To order same day wine, cheese and more, or for more information, visit www.lassoit.com or download the iPhone app:http://bit.ly/12rqRqw. To inquire about joining Lasso’s online marketplace, contact firstname.lastname@example.org. To follow Lasso on Facebook and Twitter, go to http://www.facebook.com/lassoit.com and @lassolocal.