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.
For 2,600 years, the hills of Sabina have been home to the “Oliveti Secolari” the oldest olive trees in Europe. Today, nine historic olive varietals originating in the Sabina hills are blended into the velvety “liquid gold” that is MARCHESI Sabina D.O.P. Extra Virgin Olive Oil. True to its origin, Sabina D.O.P. is aromatic with notes of fresh herbs and artichoke. Sabina D.O.P.boasts an excellent balance of fruit and spice and is smooth on the palate.
The “Sabina” begins at Rome and extends from the left bank of the Tiber River to just past the Sabini Mountains. Its lush, hilly landscape is dotted by medieval villages, castles and ancient monasteries. Yet it’s the olive groves, green valleys and forest laden mountains that dominate this ancient countryside.
SABINA was the first extra virgin olive oil to receive the coveted D.O.P. (Denominazione di Origine Protteta, the Italian designation that indicates that the product is guaranteed to come from a specific limited area of origin). This guarantees the SABINA D.O.P. extra virgin olive oil from MARCHESI is from the designated area of Sabina and that its production and processes result in a final product of the highest quality and integrity.
Po Valley Foods is currently one of only a few importers of Sabina D.O.P.Extra Virgin Olive Oil. It is available in a 500 ml tin with a suggested retail price of $17.95. For further information, contact Po Valley Foods by emailing email@example.com or calling 516-801-4688.
A new line of AngelBowls is appearing in the freezer cases at Sprouts Farmers Market stores this December. By combining the highest quality vegetables with made-from-scratch sauces, AngelBowls frozen entrées serve up great taste with clean ingredients, exceptional value and culinary convenience for the perfect work day lunch or weekday meal component.
The first five AngelBowls (retailing at Sprouts for $4.49) are made with non-GMO ingredients from the veggies themselves to the oil they are cooked in. They’re being sold at Sprouts Farmers Market stores across the country.
The AngelBowl lineup includes Mediterranean Eggplant Parmesan, Roasted Vegetable & Goat Cheese Gratin, Vegetable Bruschetta & Mozzarella, Penne Pasta in Parma Rosa Sauce and Corkscrew Pasta & Creamy Tomato Vodka Sauce.
Served in an eco-friendly bowl packaged in a recyclable outer carton, AngelBowls offer a premium eating experience with vegetables that are uniformly diced, ensuring the perfect flavor combination in every bite. Health conscious consumers can rest assured that they are purchasing the best of the best from the frozen food aisle, as each of the AngelBowls has conscientious levels of sodium and calories, while the clean ingredients and creative sauces provide a burst of flavor that is appealing to even the most discerning palate.
The new AngelBowls brand is a strategic line expansion by parent company, Dominex, which has been providing eggplant products to consumers for more than 25 years. With this latest product introduction, Dominex continues its promise to deliver exceptional taste and flavors with the cleanest of ingredients at an affordable price.
Emmi Roth USA’s Roth®Grand Cru®Original and Roth Grand Cru Reserve each received a bronze medal at this year’s World Cheese Awards in the United Kingdom, bringing the total number of awards won for U.S.-produced cheeses in 2013 to 24, a new record.
The flagship cheese of the Roth product line, Grand Cru is an Alpine-style cheese crafted from fresh, high-quality Wisconsin milk. Drawing from Swiss inspirations, Grand Cru is made in traditional copper vats and carefully cured by Roth cellar masters to reflect the distinct terroir of America’s dairyland. Grand Cru Original, a beautiful melting cheese, is cured at least four months, while Grand Cru Reserve is aged six to eight months to create a robust flavor with earthy and nutty undertones.
“This competition brings together the world’s best cheesemakers, and we are extremely proud that our cheeses continue to receive recognition on a global stage,” said Steve Millard, CEO and President of Emmi Roth USA. “It’s a tribute to the dedication and passion of our cheesemakers and cellar masters who craft and cure our cheeses.”
Emmi Roth’s parent company, Emmi of Switzerland, also took home 17 medals, including three “Super Golds.” Available in the U.S., through Emmi Roth USA, is Kaltbach Cave-Aged Le Gruyère AOP.
Emmi hand selects the very best cheeses from the top Gruyère producers for further aging in the Kaltbach caves. The conditions inside this nature-made sandstone cave are ideal. The cool, humid air aided by a stream running throughout the cave, allows for the cheeses to acquire a dense texture flecked with calcium lactate crystals, a true masterpiece in the art of cheese.
Hosted by the U.K.’s Guild of Fine Food, the World Cheese Awards is the world’s largest cheese event and the most respected competition of its type. This year, 250 judges scored more than 2,700 cheeses from 34 different countries across the globe, including the U.K., France, Belgium, Austria, Switzerland, New Zealand, Spain, and the U.S.
For additional details on awards in 2013 and previous years, visit http://us.emmi.com/.
Wholly Wholesome, which provides natural and organic baked goods, has secured Yoshon certification on its Traditional, Wheat and Spelt Organic Pie Shells. This certification allows Wholly Wholesome Pie Shells to appeal and to satisfy a broader group of consumers with their products. The move to Yoshon certification further aids the brand in its quest to appeal to unique consumer niches with the best quality product—meeting family needs across a wide variety of dietary needs. Today, Wholly Wholesome also represents a growing number of products in the gluten-free, all-natural, kosher and allergy-specific categories.
What is the importance of being Yoshon certified? For situations such as a party where one wants to accommodate everyone, there is no difference in taste between Yoshon and non-Yoshon products. But more importantly, the kosher food industry is beginning to recognize that Yoshon observance is a new, growing trend among kosher consumers. Products marked with Yoshon certification contain only Yoshon grains, including wheat, oats, spelt, rye and barley and meet the requirements of being marked as kosher. Consumers that are Yoshon-only are becoming prominent in the New York and New Jersey areas, as well as other communities in the U.S. and internationally.
“We are always looking to expand our focus on improving options for consumers with specific dietary needs” said Doon Wintz, President of Wholly Wholesome. “The number of kosher consumers is increasing in many parts of the United States, which is what inspired us to pursue this certification. We’ve been focusing on this niche category and are proud to be able to enhance our product line with a product that consumers, both kosher and non-kosher, will enjoy.”
Wholly Wholesome 9-inch Organic Pie Shells come in packs of two in Traditional, Wheat and Spelt varieties, with baking instructions included right on the package. Made naturally, Wholly Wholesome Pie Shells are suitable for any consumer looking for a healthier option.