Royal Basmati Rice is launching a new line of gourmet side dishes in eight globally-inspired flavors. Royal Authentic Adventures™ dishes are made with Royal’s Premium Basmati Rice.
Royal Authentic Adventures is available now at nationwide grocers including Harris Teeter, Kings Supermarket Inc./Balducci’s, SpartanNash, Tops Friendly Markets, Walmart (Calif. locations) and Costco, and will hit shelves at Shaw’s and Wegmans stores in May, followed by Weis Markets and Randalls stores in June.
Each variety of Royal Authentic Adventures delivers a global, gourmet adventure in a delectable side dish that cooks in only 12 minutes. Royal Authentic Adventures takes taste buds through a journey across the world’s most celebrated culinary cultures, encompassing authentic flavors and ingredients native to each region. Blends include:
Abhinav Arora, President of LT Foods Americas, says, “Because rice is a celebrated staple in so many cultures worldwide, Royal is always looking for innovative ways to incorporate other traditions and backgrounds into our product lines. We are excited to offer our customers a tour of diverse flavors from around the globe with Royal Authentic Adventures. This line truly represents our brand values and commitment to diversity.”
Royal Authentic Adventures uses no artificial colors or preservatives and is made with basmati rice sourced from the foothills of the Himalayas. Overseeing the harvesting, milling, processing and distribution of its products, Royal Basmati Rice is dedicated to providing the highest quality of ingredients to its customers.
Sugarmade, Inc. has completed a California manufacturing facility that will produce Sriracha Seasoning Stix. The facility and an additional contract manufacturing site located on the East Coast will provide the company with an initial manufacturing capability of tens of thousands of bottles of Sriracha Seasoning Stix each week and a future capacity of tens of millions of Stix per month.
Already issued three U.S. patents, Seasoning Stix are a true innovation in the seasoning of meat, fish and poultry. Production of this new class of seasoning required the invention of several new culinary production techniques, which are now fully operational. Sriracha Seasoning Stixs are encapsulated Huy Fong Sriracha Sauce and other seasonings in the form of a “stick” that’s inserted into meat, fish and poultry prior to cooking. Sriracha Seasoning Stixs are a hard solid at room temperature, but as heat is applied, the sticks begin to liquefy, allowing the meat fibers to act like a sponge, absorbing all the spicy deliciousness of Huy Fong Foods, Inc. Sriracha Hot Chili Sauce.
Little Red Dot Kitchen’s move to a larger headquarters and production facility in the San Francisco Bay area is now complete following a successful USDA inspection of its production and co-packing facility.
The USDA inspection was completed earlier this month, said Ching Lee, CEO. The new facility also houses an FDA inspected commercial kitchen that began operation earlier this year. The production facility includes fully automated, high-capacity equipment that can accommodate production of a range of meat snacks and sticks, steak bites, jerky and sausages from mixing and grinding through packaging. Equipment includes a commercial oven that can cook from 500 to 700 pounds per cycle, capability for both slicing and emulsion extrusion, and an automatic bagging system.
Little Red Dot Kitchen began transitioning operations from San Jose, California, into the new facility in Hayward, California, in January to accommodate rising demand for its Bak Kwa meat snacks and to position the company for future growth. Bak Kwa is like a sweet and savory jerky infused with Asian spices and inspired by a traditional grilled Singapore and Malaysian street food.
Little Red Dot Kitchen’s Bak Kwa meat snacks come from U.S. family farms dedicated to raising animals humanely and without antibiotics or hormones. They are minimally processed with most ingredients having Non-GMO verification and also are free from artificial ingredients, wheat, dairy and eggs. The meat snacks are available in resealable 1- to 3-ounce packages with a suggested retail price of $6.99 to $7.99. Cases include 12 of the 2.5- to 3-ounce bags and 18 of the 1-ounce bags. The Bak Kwa is available in five flavors, including the 2016 sofi Award-winning Hickory Smoked Spicy Candied Bacon, which has no nitrates or nitrites; Spicy Chipotle Beef Bak Kwa; Pork Bak Kwa; free-range Turkey Bak Kwa and Lemongrass Beef Bak Kwa.
By Lorrie Baumann
Paul Theroux was riding the Trans-Siberian Express three days east of Nishni Novgorod, the apple blossom land described by Amor Towles in “A Gentleman in Moscow,” when on page 471 of Theroux’s story about the trip, he was offered manti by a passing stranger. Theroux described the manti as steaming meat-filled dumplings. “I knew the word because I’d heard manti for dumpling in Turkey and elsewhere,” Theroux wrote in “Ghost Train to the Eastern Star.”
Some of this came back to me when I stopped in front of Kader Ucar and Hasan Ertas (wife and husband) at the Winter Fancy Food Show. They were standing in front of a banner identifying Ana’s Apron, and what they had on a table in front of them was a little plate of Ana’s Apron Manti, which Ucar, who is Ana’s Apron’s President, described as traditional Anatolian-style manti. Anatolia is the Asian part of Turkey, she further explained.
Ucar is also the Founder of Palo Alto Pasta Co., which owns the Ana’s Apron brand. It’s a woman-owned and operated business located in California’s Bay Area. Ten percent of the company’s profits are dedicated to children’s charities around the world. “’Ana’ means ‘mother’ in Turkish, and I founded this company with tremendous support from my mother. We are using her artisanal old recipe in our Manti pasta, and she now lives permanently with us. We wanted to name our Manti brand after her to show our gratitude to what she has done for us. You can almost always find my mother at home with her apron on cooking amazing Anatolian dishes for lunch and dinner,” said Ucar.
The Manti are little filled dumplings about the size of a marble and the shape of a tiny purse, and they’re available from Ana’s Apron in four varieties: Spinach & Feta & Olive, Five Cheese, Beef & Onion and Chicken & Thyme. They’re similar to Italian tortellini, but they’re based on recipes that Ucar and her family have been making for seven generations. “We sell it the way we eat it in our own family. Some of our most frequent customers are families with young children. Our Manti pasta is a small bite size, so even a three-year-old can eat it without any parental help at the table. Kids love our pasta!” Ertas said.
Ana’s Apron packages the Manti for sale in 10-ounce pouches that serve two and sell for about $6.99 from the grocer’s freezer case. The product is also available in 3-pound pouches for food service and in a family pack.
They’re prepared by dropping the frozen dumplings into boiling water for two minutes and then traditionally served topped with plain yogurt and then tomato sauce on top of that. For customers who are buying their tomato sauce in a jar instead of making it themselves, a simple marinara would be an appropriate choice, Ucar confirmed.
The Beef & Onion variety provides 36 percent of a daily value of protein per serving, and the Spinach & Feta & Olive variety is also rich in protein as well as iron, Ucar said. Shelf life in the grocer’s freezer case is nine months, and Ana’s Apron is currently distributing the products in the Bay Area, with production capacity ready for expanded distribution beyond that. “We’ve been working on it for the last eight months, and we’re ready to take on bigger orders,” Ucar said.
For more information, visit www.anasapron.com.
Président® brand cheese launches three new flavors of its award-winning rondelé cheese: Thai Sweet Chili, Pineapple & Ginger, and Sea Salt & Cracked Pepper. Beginning March 2017, the new flavors, which emphasize a distinct balance of two contrasting yet complimentary tastes, will be available at retailers nationwide. To find the store closest to you, just use the store locator on the company’s website.
A testament to the superior quality and taste of rondelé by Président, the rondelé Sea Salt & Cracked Pepper Gourmet Spreadable was awarded first place in the Flavored Cream Cheese category at the 50th Annual World Dairy Expo Championship in 2016, the only contest in North America that includes all dairy products, and the Silver medal at the 2016 World Cheese Awards in San Sebastián, Spain.
By combining simple ingredients with high quality milk and cream in the Old World tradition, Président brand produces gourmet spreads that are savory, flavorful and fit for any occasion. The rondelé gourmet spreads not only add a unique element to a number of recipes, they are also the perfect addition to a cheese board; served in a decorative, table-ready cup for easy and convenient presentation. Marketing Director Karine Blake adds, “rondelé by Président is already loved by consumers for its versatility. We are thrilled to offer these new flavors for recipe creators and we’re excited to see what they dream up.”
Saffron Road, the fastest growing brand of premium frozen entrees, will introduce its newly expanded plant-based protein snacks line, which includes innovative ChickBean Crisps, in addition to a new frozen meals line, at the Winter Fancy Food Show in San Francisco from January 2-24.
Like all Saffron Road products, the new snacks and frozen bowls were created with the utmost commitment to authenticity, quality, transparency and culinary excellence to capitalize on the growing popularity of clean label better-for-you products in the U.S.
The ChickBean Crisps come in three flavors, Sea Salt, White Cheddar, Zesty Ranch, and all are certified halal, OU kosher, and gluten free. Since they’re primarily made from legumes, each one-ounce serving of Saffron Road ChickBean Crisps contains four grams of protein, two grams of fiber and only a few grams of fat – making them a nutritious and unique find in the snack aisle.
Saffron Road’s new World Cuisine meals, in an on-trend bowl format, come in eight delicious flavors: Sesame Ginger Salmon with White Rice, Lemongrass Basil Fish with Rice Noodles, Thai Red Curry Fish with Rice Noodles, Masala Curry Fish with White Rice, Grilled Vegetable Tortilla Bake, Verde Tortilla Bake with Chicken, Thai-Style Mango Chicken, and Korean-Style Sweet Chile Chicken. All of the fish sourced is wild Alaskan caught and packed with Omega-3s, and the chicken is antibiotic free. All of the ingredients are authentic – to keep in line with the high culinary excellence all Saffron Road products must adhere to.
While the four fish bowl meals are already on shelf at Whole Foods Market®, the ChickBean Crisps and the remaining four new bowls will launch this January and April respectively.
For more information about Saffron Road’s new snack products, visit saffronroadfood.com. You can also follow the brand on Facebook at facebook.com/saffronroadfood, on Twitter at twitter.com/saffronroadfood, on Pinterest at pinterest.com/saffronroadfood or on Instagram at Instagram.com/saffronroadfood.
Little Red Dot Kitchen, whose Singapore street-style Hickory Smoked Spicy Candied Bacon Bak Kwa was named a 2016 sofi® Award winner, has leveraged that recognition for growth in distribution and at retail.
Little Red Dot Kitchen has seen growing interest in its line of five meat snacks since its Hickory Smoked Spicy Candied Bacon Bak Kwa was named a finalist and won the savory snack category in this year’s sofi Awards, according to Little Red Dot Kitchen CEO Ching Lee. The Bak Kwa meat snacks, which come from U.S. family farms dedicated to raising animals humanely and without antibiotics or hormones, have been added by Vistar, headquartered in Centennial, Colorado; Gourmet Merchants International of Gardena, California and Gourmet Goods Distribution of Belleview, New Jersey.
New retail placements include Barnes & Noble College stores through Vistar, and direct sales to Safeway for its San Jose, California, stores; Straub’s in Missouri and Foodstuffs in Illinois, Lee said. “Straub’s and Foodstuffs came to us directly because of the sofi Award,” she said, “We have seen interest from other large chains and additional distributors as more and more retailers across many channels are encountering consumers who want a higher level of snacking with more interesting and exotic flavors and better, cleaner ingredients.”
In addition to being produced from protein sources raised humanely and without antibiotics or hormones, Little Red Dot Kitchen’s Bak Kwa is minimally processed with most ingredients having non-GMO verification. It also is free from artificial ingredients, wheat, dairy and eggs. The Bak Kwa is available in five flavors, including Hickory Smoked Spicy Candied Bacon, which has no nitrates or nitrites, Spicy Chipotle Beef Bak Kwa, Pork Bak Kwa, free-range Turkey Bak Kwa, and Lemongrass Beef Bak Kwa. The meat snacks are available in resealable 1- to 3-ounce packages with a suggested retail price of $6.99 to $7.99. Cases include 12 of the 2.5- to 3-ounce bags and 18 of the 1-ounce bags.
More information about Little Red Dot Kitchen is available by calling 408.673.8227 or by connecting online at www.facebook.com/reddotkitchen, www.twitter.com/reddotkitchen, and www.instagram.com/littlereddotkithen.
Entube, maker of modern chili pastes in a tube, has just unveiled a new addition to its line of gourmet chili pastes: Spicy Umeboshi Plum Paste. Expanding the brand’s global palate, the new variety features ume plum, a traditional Japanese staple. Other ingredients include vinegar, cayenne, and beet, resulting in a colorful, nutritious condiment that aids in digestive support, nausea, and fatigue, including hangovers.
“In response to the success of our inaugural products, Harissa and Indian Curry, which pay homage to North African and Indian flavors, we set out to provide a new global flavor experience for our customers inspired by the Japanese ume plum,” said Entube Creator and Founder Richard Lassalle. “Using the highest quality ingredients, Spicy Umeboshi Plum Paste is an easy-to-use, versatile product that will add bright color and flavor to dishes, empowering anyone to become a chef.”
Spicy Umeboshi Plum Paste is a fermented fruit-based paste, best used in raw form as a finishing condiment on sushi, oysters, vegetables and in cocktails. Like all Entube products, Spicy Umeboshi Plum Paste is gluten free, vegan and does not contain any added sugar, artificial coloring or preservatives.
The Entube Spicy Umeboshi Plum Paste is offered in a 100g tube that retails for about $8.
Explore Cuisine will be launching its new Thai Rice Noodles at Expo East 2016. There are two varieties.
Brown Rice Pad Thai Noodles are made with organic, nutrient-rich whole grains. Brown Rice Pad Thai Noodles take the guesswork out of gluten-free Asian cooking by providing you with Pad Thai Noodles that are perfectly packed in a 2-ounce package.
Red Rice Pad Thai Noodles utilize nutritious red rice grain for authentic texture. Explore Cuisine’s Red Rice Pad Thai Noodles are a healthy alternative to traditional Pad Thai. With 4g of protein, this three-ingredient Pad Thai pasta is made with whole foods directly from the farm.
These pastas are certified organic and vegan, non-GMO and gluten free. They’re high in protein and fiber.
Innovative soup, broth and noodle purveyor Nona Lim has a new line of authentic and fresh ramen noodles. Quality fresh ramen noodles are what differentiates restaurant-grade ramen bowls from all the rest and with this exciting new line from Nona Lim, the highest level of fresh ramen noodles will be available to the home cook for the first time. With Nona Lim Tokyo Ramen, Nona Lim Hakata Ramen and Nona Lim Whole Wheat Ramen, there is truly something to suit the taste of all ramen enthusiasts nationwide.
“Nona Lim Ramen Noodles empower home chefs to create truly gourmet ramen bowls,” says Nona Lim Founder Nona Lim. “We are so excited to share the secret ingredient of ramen houses with the world because fresh ramen noodles make any ramen bowl thrillingly delicious.”
Just as there are many different types of pasta, there are many types of ramen. Tokyo Ramen is originally from the capital of Japan and is also the most popular type of ramen around the world. Nona Lim Tokyo Noodles are a great place to start for any home chef. Nona Lim Hakata Ramen is pale and very thin, which allows it to be cooked more quickly with a unique delicate texture. Pair it with its Miso Ramen or Spicy Szechuan broths for a hot bowl of noodles in minutes. Nona Lim Whole Wheat Ramen puts a California twist on traditional ramen recipes. Nona Lim’s Whole Wheat Ramen has a natural brown hue, and more nutrients and fiber.
Home chefs can either create their own homemade broths to pair with Nona Lim Ramen Noodles or pick up a fresh Nona Lim broth for a truly gourmet dining experience ready in minutes. Nona Lim Thai Curry and Lime Broth, for example, won a Gold sofi Award in 2015 for it’s spectacular flavor. Made with a traditional bone broth base and spiced to perfection, Nona Lim Thai Curry and Lime Broth, a few sliced veggies and proteins and a Nona Lim fresh ramen noodle package can create a dinner the whole family will love in under 10 minutes. Other Nona Lim broths include Nona Lim Vietnamese Pho Bone Broth, Nona Lim Szechuan Spicy Bone Broth and Nona Lim Miso Ramen Vegan Broth.
Nona Lim Fresh Ramen Noodles and all Nona Lim products are made without additives or preservatives of any kind and sold fresh in the refrigerated section of fine stores.