Ariston Specialties Pesto Infused Olive Oil
Ariston’s Pesto Infused Olive Oil has won a Los Angeles International Extra Virgin Olive Oil Competition silver medal in 2018. Ariston’s Pesto is an infusion of fresh basil with pine nuts and a touch of garlic infused in 100 percent extra virgin olive oil from Greece.
Ariston’s Pesto is perfect for salads, pasta dishes, focaccia breads, pizzas and bread dipping. It also pairs perfectly with Ariston’s Traditional Balsamic. This product is a premium infused olive oil at a reasonable price that will generate profits for your store and excitement for your customers.
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Taste for yourself at the Summer Fancy Food Show, June 30-July 2 in New York City, at Natural Products Expo East in Baltimore, Maryland, in September, 2018 and at Natural Products Expo West in Anaheim, California in March, 2019. In addition to tasting, you’re welcome to ask questions about any Ariston products, the company’s olive oil production and the family heritage of those who stand behind the products. Visit Ariston Specialties in booth #5563 at Summer Fancy Food Show.
Soom Foods Offers a Smoother Tahini
By Lorrie Baumann
Soom Foods really started with a question about why the tahini that Shelby Zitelman tasted in Israel was so much better than the tahini she’d tasted in the United States. Today, she and her two sisters are answering that question by bringing their own brand of tahini pressed and manufactured in Israel so that Americans can taste the difference for themselves.
Soom Foods offers two products to the American market. Its Tahini is the traditional paste made from roasted and pressed sesame seeds that’s one of the main ingredients in traditional hummus. Its Chocolate Tahini is a direct competitor with spreads made with cocoa and nut butter.
Zitelman is the oldest of three sisters, and she had the chance to taste the tahini that Israelis were eating when she went to Israel to visit her middle sister, who was living in Israel and dating a man who sold tahini. He introduced the product to her. “I had never had tahini quite like this,” she said. “I wanted to know why it was so good and why it tasted like peanut butter.”
She discovered that the tahini she was enjoying was made from a particular variety of white sesame seed grown in Ethiopia and processed in Israel. “Like coffee, the seeds can have a very different effect depending on the varietal,” she said. These particular seeds could be ground into a very smooth paste with no bitter flavor.
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Their two products are made and packaged in Israel from sesame sourced in Ethiopia. The tahini is then shipped from Israel to the U.S., where the company is headquartered in North Philadelphia. Soom Foods Tahini is sold in 11-ounce jars that retail for $6.99. As well as its use as a primary ingredient in hummus, it’s also used in marinades and in salad dressings. “It’s also appearing in baked goods as an alternative to nut butters,” Zitelman said. “Anywhere you’d see almond butter or peanut butter, you could consider tahini instead.”
That’s particularly true because sesame is both a drought-resistant crop that uses less water than almonds, and one of the best non-animal sources of protein, calcium and iron, she added. “In this world of being very sensitive to nut allergies, it can be a wonderful substitute for nut butters for allergy purposes as well as for flavor purposes.”
Soom Foods Chocolate Tahini is sold in a 12-ounce jar that retails for $8.99. Dairy-free, nut-free and with no added oils, it also has half the sugar of competing nut butter-chocolate spreads, according to Zitelman. “That’s a big selling point, especially for families with young kids and those who are concerned with sugar intake,” she said.
For more information, visit www.soomfoods.com.
Lantana Foods Delivers Hummus for Breakfast
By Lorrie Baumann
With its first hummus launched in just 2011, Lantana Hummus has become one of the top brands in the category by turning the whole definition of the product on its head.
Everyone knows what hummus is, but for those who need a dictionary definition, Merriam-Webster provides one. By that definition, hummus is “a paste of pureed chickpeas usually mixed with sesame oil or sesame paste and eaten as a dip or sandwich spread.”
To which, the three foodie friends who founded Lantana Hummus, all with a background of working for some of the larger producers in the space, said something like, “A pulse is a pulse. A bean is a bean,” according to Matt Gase, CEO of Lantana Foods since 2016. “What’s sacred about the garbanzo bean? … Let’s create something that is culinary, something that is fun and bright and flavorful.”
And from that thought, they created a line of hummus that uses beans other than chickpeas, and they exercised culinary ingenuity on additions of vegetables and toppings. “Every one of their SKUs is like its own creation — it’s not just the same hummus coming off the line with a different topping on it,” Gase said.
The result is a range of eight wildly inventive creations that offer bright colors, bold flavors and certifications that appeal to health-conscious consumers. Sriracha Carrot is a top seller that offers the color and sweetness of carrots and the zing of sriracha in a white bean hummus that’s topped with sunflower seeds and dried apricots. White Bean Hummus has a topping of pine nuts and herbs, and Cucumber is a hummus made from white beans and edamame and topped with cucumber and dill.
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The three newest flavors, launching this year, are Hatch Chile, Cauliflower, and Strawberry. They each start with a white bean hummus base. Hatch Chile is made with New Mexico Hatch chiles and topped with diced green chiles. The Cauliflower Hummus offers cauliflower blended in the hummus and pickled carrots, cauliflower bits and caramelized onions as a topping.
That brings us to Strawberry, which was born out of market intelligence that informed its creators that consumers were using Lantana’s Black Bean Hummus as an ingredient in breakfast burritos. If consumers want to eat hummus for breakfast, why would it have to be savory? “We’d had such success introducing vegetables into our hummus, why not fruit? Can we pull it off?” Gase explained the thinking.
The result is a Strawberry Hummus, with some basil for an herbal counterbalance to the sweetness and a topping of strawberries, basil and balsamic vinegar. The company’s market research says that consumers are interested in using it as a replacement for cream cheese. “We’ve had feedback that people are replacing jelly in a peanut butter and hummus sandwich — sort of a protein bomb there,” Gase said.
Following the success of Strawberry, Lantana Hummus is rolling out other fruit-forward hummus concoctions with white bean bases this summer, with their launch at the International Dairy Deli Bakery Association show in June. Blueberry hummus is made with white bean hummus topped with hibiscus, mint and dried blueberries. Cherry has sweet cherries and a topping of sweet and smoked cherries and sunflower seeds. Mango includes cilantro in the base and a topping of chile lime mango and pineapple.
All of the Lantana Hummus products are gluten free and vegan friendly, and most are non-GMO. The 10-ounce tubs retails for around $4.49. For more information, visit www.lantanafoods.com.