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Formosa Hot Sauce Attracts Health-Conscious Hot Sauce Lovers #SFFS14

Formosa Hot Sauce, in Habanero and Chipotle flavor, attracts the health conscious hot sauce lovers. Formosa Hot Sauce delivers a delightful combination of spicy and savory flavors to any food or recipe. Some healthy benefits are:

  • Only 15 calories per serving and being made of all natural ingredients with no preservatives
  • Formosa Hot Sauce is also gluten free and vegan
  • Unique flavor, creamy texture that delivers heat without overpowering taste.

 

For more information, visit www.FormosaSauce.com. Formosa Hot Sauce will be exhibiting in booth #1843 at the Summer Fancy Food Show.

Pacific Foods Introduces Shelf-Stable Hummus, Salsa con Queso

Pacific Foods, a company most known for its soups, broths and non-dairy beverages, is expanding into the snacking category this year with Organic Hummus and Salsa Con Queso. Both are packaged in the brand’s signature Tetra Recart BPA-free cartons, allowing the shelf-stable dips to be conveniently positioned near the chips and jarred salsas – a first for a nationally distributed hummus!

Pacific

Organic Hummus

Pacific’s Organic Hummus comes in three distinct flavors including Classic, Roasted Garlic and Roasted Red Pepper, and sets itself apart from the competition though the following characteristics:

  • Shelf-stable in BPA-free cartons for anytime, anywhere consumption
  • Contains one third fewer calories and 40 percent less fat than the leading refrigerated brand!
  • Made from high-quality organic ingredients – chickpeas, garlic, tahini, lemon juice and sea salt

Salsa Con Queso

Pacific’s gluten-free and vegetarian Salsa Con Queso leaves artificial flavors and preservatives at the door while still providing big cheese flavor by using real ingredients.

  • rBST-free, made with real sharp cheddar and Monterey jack cheeses, fresh chopped jalapeños, roma tomatoes, red bell peppers and crème fraiche from Pacific’s founder’s dairy
  • One third less sodium per serving than the leading brand!

Pacific’s Hummus is now on shelves at select Whole Foods Markets and other natural grocers nationwide and its Salsa Con Queso is available now exclusively at Whole Foods Markets nationwide, with distribution expanding throughout the year ($3.39-$4.99 for 12.75 ounces).

 

Economic Well-Being Propels Interest in Spicy Cuisines

 

 

By Lorrie Baumann

As the world’s economy emerges from economic recession, American foodies are ready to launch out from the safe harbor of Italo-American and traditional American comfort food for deeper culinary waters, and all the indications are that this is going to be a spicy voyage. Demand for seasoning and spice is increasing due to the increasing demand for new flavors and flavor ingredients, growing popularity of ethnic cuisines and increasing health awareness among consumers, according to a 2013 report from Transparency Market Research, a market intelligence company.

This is part of a global phenomenon, according to both Transparency Market Research and the Food and Agriculture Organization of the United Nations, which released a report in 2011 on growing opportunities for small farmers in developing nations to participate in the global spice trade. India is one of the world’s largest manufacturers and exporters of seasonings and spices, and growth in the Asia-Pacific spice trade is riding on the developing spice markets in India, China, Vietnam, Indonesia and Sri Lanka, which have traditionally been net exporters of spices.

FlavorTrends-CS“What’s really changed in the spice business in the past couple of years, Spice 2.0, is that 300 million Indians and 400 million Chinese have entered the middle class and want to eat the food of their cultures. American spice prices have gone through the roof as the Chinese and Indians buy more spice,” said Tim Ziegler, Spice Master for Italco Food Products, Inc. a specialty food distributor in Colorado and the co-author of “Spices and Culinary Herbs” by Tim Ziegler and Brian Keating, a poster presentation designed to aid chefs in creating flavors by pairing spices and herbs from the same culinary family. “India is now a net black pepper importer. It is the most staggering development in the spice business in the past 25 years.”

Spices can be defined as vegetable products used for flavoring, seasoning and importing aroma in foods. Herbs are leafy spices, and some plants, such as dill and coriander, provide both spice seeds and leafy herbs. Around 50 spice and herb plants are of global trade importance, but many other spices and herbs are used in local traditional cooking. There is also an overlap between spices and herbs and plants normally classified as vegetables, as for example some mushrooms that are used as spices in China and Pakistan. Paprika is widely grown by small-scale farmers in Africa, while chiles are widely grown in Central America, Asia and Africa. Cloves are grown in low-lying tropical areas including Indonesia, Madagascar and Zanzibar.

Trade is dominated by dried products. In recent years, fresh herbs have become more popular, and spice- and herb-derived essential oils and oleoresins are sold in large and growing markets.

Pepper, the world’s most most important world spice crop, is grown in areas of South America, Africa and India and some Pacific Ocean countries that have high rainfall and low elevations. Lemongrass is another important herb, and it’s grown widely in the tropics. The leaf is used dried in teas, and the stems are used fresh and dried in Asian cookery. Growing interest in organic food and beverages is also catching up with the market as large amounts of certified organic spices have been introduced to the market over the past few years, according to Transparency Market Research.

This trend is already having its effect in home and restaurant kitchens across the U.S. “If the melting pot is true anywhere in America, it’s true in the kitchen,” Ziegler said. “American cuisine is not roast beef and mashed potatoes and asparagus spears any more.”

Ziegler says that Americans are growing more interested in the flavor profiles that originated in Middle Eastern and southwest Asian cuisines. “I’m a history major and I’m a chef. I sell spices on a daily basis, and increasingly the flavor profiles that even the young chefs are asking me for are increasingly southwest Asian,” he said. “I believe that 3-1/2 million to 5-1/2 million Americans have traveled or lived extensively in Afghanistan, Iraq, Bahrein and the Middle East, and those flavor profiles have come back to the United States, and I think that’s going to be a burgeoning trend.”

New Dehli-born Chef Suvir Saran, Executive Chef at Devi in New York City and Chairman of Asian Culinary Studies for the Culinary Institute of America, says that he sees Americans’ growing interest in spices as an indication that Americans are becoming more mindful about how they cook and eat. “My feeling is that we’ve been a nation that’s reactionary and loves fads and diets and trends. With the economic recession ending, people have become less reactionary, and they’re becoming more mindful,” he said. “Taking Mediterranean or whatever comfort food we were already doing and adding more herbs and flavors and spices will be a way that we can cook and eat more mindfully and also save money in the end. Spices and flavoring ingredients are cheap. They’re wallet-friendly and last a lifetime. They give you great joy and great flavor without spending too much…. As there is more availability for aromatics and spices, we can incorporate these into what we already know and create more breadth and depth in our repertoire.”

Chef Staffan Terje, Chef/Owner of Perbacco restaurant in San Francisco, agrees. “I don’t think food ever gets boring. I never think flavors go out of style. I think that people find new things and discover new things for themselves, whether they’re eating or cooking, but I never think that basil and tomato is going to be boring,” he said. “Chefs are exploring other spices and herbs and flavors that might not be familiar to people. Spices had a place that’s been pretty constant for a long time in different foods, but I see that people are exploring things in the spice realm itself. It’s not so much about the heat of spiciness but about different flavor combinations. You’ll see things like cloves and allspice sneaking their way in.”

“I look at how I flavor my own dishes, cooking northern Italian food, and I look at history. Italians were part of the early spice market and adapted things that came from the East and from the New World,” he continued. “You start looking at old European recipes, and you’ll find some very interesting things – the use of cinnamon, the use of ginger – things that came from the Middle East. It’s not just about chile peppers.”

Chef Hosea Rosenberg, owner of Blackbelly Catering in Boulder, Colo. and winner of the fifth season of “Top Chef,” says he’s hearing a lot from his fellow chefs about their interest in the cuisines of Morocco and Latin America. “Everyone’s familiar with Americanized Mexican, but there are so many regional cuisines in Mexico that have not been highlighted, such as Oaxacan,” he said. “I see a few chefs that are starting to get a lot more press attention that are either from Morocco or have Moroccan heritage. It’s an amazing cuisine, and I don’t think there’s enough attention to it as of yet.”

He is exploring both of these cuisines in his own cooking, especially the tagines characteristic of Moroccan cuisine. “I just love the slow cooking, especially in the wintertime. Slow braises of meat. I have a farm and we raise our own lamb, and I’m always looking for creative ways to cook and serve lamb,” he said. “This type of cuisine really lends itself into turning a cheaper cut, if you will, into a remarkable centerpiece-type dish.”

“Now that it’s so easy to access all these spices, I see people really taking regional American cuisine and applying global spices to them as well to enhance those dishes,” said Chef Matt Greco, Executive Chef at The Restaurant at Wente Vineyards in California. “People are using spices that, not long ago, no one had ever heard of.”

“You’re definitely seeing a lot of that cross between American, especially southern American, with Asian flavors,” he continued. “I definitely see a lot more fermented products. Korea uses so many fermented products in their food. I definitely see those types of influences applied to American cuisine. The past five years have seen a rebirth of southern American food, and that whole movement is going to other areas of the United States that have their own food cultures.”

 

“Spices and Culinary Herbs” poster by Tim Ziegler and Brian Keating is available at http://www.chefzieg.com/ or http://www.mondofood.com/spiceposter.html.

 

H-E-B Markets to Stock 505 Southwestern Sauces

505 Southwestern has reached an agreement with H-E-B Markets to sell its line of All Natural 505 Southwestern sauces and salsas in 62 H-E-B Markets across the state of Texas. 505 Southwestern Sauces and Salsas are available in mild, medium and hot flavor profiles, are all natural, gluten free and made with 100 percent green and red chile peppers grown in the Hatch Valley of New Mexico, also known as the “Chile Capital of The World.” 505 Southwestern products come in five tantalizing varieties including Flame Roasted Green Chile, Green Chile Sauce, Enchilada & Tamale Sauce and an assortment of Salsas.

We have seen an overwhelming positive response from both retailers and consumers to the quality and superior taste of our sauces and salsas. We are extremely excited that Texans will now have the opportunity to experience our 505 Southwestern sauces and salsas for themselves,” said Ray Gadd, Executive Vice President of 505 Southwestern.

Rapidly growing in popularity nationwide, 505 Southwestern sauces and salsas are setting the standard in the fast growing Hispanic-influenced sauce category. 505 Southwestern uses only Hatch Valley pungent green chile peppers that deliver a smooth, simmering heat and a kaleidoscope of chile flavors based upon legendary recipes of generations past from the Hatch Valley in southwestern New Mexico.

505 Southwestern sauces and salsas are available in mild, medium and hot tantalizing flavor profiles and packed in glass jars. 

Kontos Foods to Exhibit at SIAL Canada

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.

Fairway Introduces Tamales and Empanadas to Latin Table

It may be freezing outside, but inside Fairway Market it is hot and spicy. Indeed, Fairway is now offering home style tamales and empanadas through its new Latin Table line in all 14 stores in the tri-state area.

FairwayTamalesThe line debuts with three types of tamales — beef, chicken and black bean — and three empanadas –Argentine-spiced beef, spicy chicken and spinach-Portobello mushroom. Loaded with flavors, these pre-cooked items are made with the finest ingredients and are produced from traditional recipes. There are four tamales and two empanadas in a pack and each comes with a chipotle dip and an avocado-tomatillo sauce. They are available in the stores’ deli pack-out cases.

Fairway empanadas“For Fairway’s new Latin Table line we have created very delicious tamales and empanadas – two traditional and beloved foods- that are perfect as appetizers or for lunch and dinner,” said Bill Sanford, Interim CEO  of Fairway Market. “Here’s another option for busy families who want to enjoy affordable, convenient foods made with top quality ingredients.”

The tamales are made with masa –a corn meal dough –then wrapped in a cornhusk and steamed. The stuffed empanadas, which are baked, have a wheat-based pastry shell. Each pack sells for $4.99. For more information go to www.fairwaymarket.com

EVOL Foods Expands Frozen Entree Product Line

EVOL® Foods, Boulder-based maker of new age frozen meals, burritos and snacks, is introducing two new innovative product lines: MultiServe Skillet Meals and Lean & Fit single serve meals. These new products further round out EVOL’s growing product portfolio while still remaining committed to providing, convenient, clean food made with real ingredients that taste great. The MultiServe Skillet Meals also marks the first time EVOL has moved beyond the singe serve market, with meals meant to be cooked on the stovetop and served for two.

“Our food philosophy is simple: love what you eat. At EVOL, we are a on a continued quest to find innovative ways to provide delicious food without sacrificing nutrition, flavor or convenience,” said founder Phil Anson. “Our new MultiServe Skillet Meals and Lean & Fit Meals mark our continued evolution as a company and I think people are going to be truly excited when they taste these new products and realize they are a standout in the frozen food category, showing that just because something is convenient doesn’t mean you have to give up on unique flavors and taste.”

New MultiServe Skillet Meals for Two

EVOL has expanded its reach and flavor profile, as well as moves beyond the single serve market for the first time, with the introduction of the new MultiServe line of frozen entrees. Available in six flavors that are sure to appeal to everyone’s palate, the new MultiServe Skillet entree options take you on an exploration of flavor, creating new dishes that are meant for two.  The entrees are ready in just 10 minutes, combining the convenience of frozen food, with simple clean ingredients. Share the food love and EVOL goodness and take your dinner to the next level with one of the new MultiServe Skillet meals, including:

  • Uncured Bacon Mac & Cheese – a comfort food lover’s dream, this meal features elbow macaroni, crispy uncured bacon and peas, combined with a rich, delicious cheddar cheese sauce.
  • Thai Style Curry Chicken – EVOL’s first foray into Thai cuisine is sure to deliver on this authentic dish. With grilled white meat chicken, red bell peppers, baby corn, carrots, snap peas and white rice and a tasty Thai yellow curry sauce, this may become your new favorite dish.
  • Teriyaki Chicken – a new gluten free, classic dish features grilled white meat chicken, red and green bell peppers, snap peas, carrots, broccoli and brown rice with a zesty teriyaki sauce.
  • Grilled Chicken Parmesan – this Italian classic starts with grilled white meat chicken and brings together spinach, basil, penne pasta and parmesan cheese in a roasted garlic tomato sauce.
  • Chicken Tikka Masala – Indian comfort food with a hint of spice, this gluten free dish combines grilled white meat chicken, carrots, peas and white rice in a rich and creamy tikka masala sauce.
  • Butternut Squash and Sage Ravioli – enjoy the savory flavor combinations of a sage and roasted garlic sauce with grilled tomatoes and kale coating delicious ravioli stuffed with roasted butternut squash and ricotta cheese.

New Lean & Fit Entrees

Stay true to your New Year’s resolution to eat healthier with EVOL’s all-natural Lean & Fit meals.  This new line takes EVOL’s mission to love what you eat to a new level, further showing that you do not have to compromise on flavor or convenience when you choose to eat healthy. As with all of EVOL Foods’ entrees and classic dishes, these frozen entrees are made with simple, clean ingredients and no preservatives or artificial ingredients. The single-serve Lean & Fit meals are all 300 calories and Low in Fat.  The exciting flavors include:

  • Teriyaki Chicken – a healthy take on a classic favorite, including grilled white meat chicken, brown rice, red and green bell peppers, snap peas, carrots and broccoli tossed in teriyaki sauce.
  • Lemongrass Chicken - tender white meat chicken, brown rice, broccoli, carrots and snap peas all come together with a fragrant, delicious lemongrass sauce.
  • Chicken Tandoori – enjoy a lean version of this popular Indian dish with grilled white meat chicken, brown rice, roasted tomatoes, carrots and peas in a traditional tandoori sauce.
  • Chicken Penne Pomodoro – this classic dish will appeal to the pasta lover in anyone, with whole wheat penne, red & green bell peppers, zucchini, yellow squash, spinach and grilled white chicken in a roasted garlic tomato sauce.

The MultiServe Skillet Meals and Lean & Fit Meals will be available nationwide at Target, Harris Teter as well as in select grocery stores. The Multiserve Meals will retail for $6.99 to $8.49 and the Lean & Fit Meals will retail for $3.99-$4.99.