Dover Foods, Inc., a manufacturer of quality specialty desserts mixes for 20 years, is is now launching a new brand of premium gluten-free baking mixes. The new Ardenne Farm prepackaged line of bakery mixes will be showcased this fall at the Natural Products Expo East (NPEE) in Baltimore, Maryland.
Ardenne Farm carries on the tradition of delicious, high-quality baking products on which Dover Foods, Inc. has built its reputation. Each of the nine gluten free baking mixes features gourmet quality, non-GMO ingredients and a secret blend of finely milled gluten free flours for an innovative taste. They are manufactured with the strictest of quality assurance practices for those with gluten sensitivity or celiac disease and with standards twice as stringent as those set by the Food and Drug Administration.
Everyday classic flavors include Yellow Cake, Chocolate Cake, Fudge Brownie, Chocolate Chip, Chocolate, Oatmeal and Sugar Cookie mixes. Also offered are Blueberry and Cinnamon Crunch Muffin mixes. Suggested retail prices range from $6.39 to $6.79.
Passage Foods has released its latest edition of “Passage Briefs.” This edition presents a report entitled “Cooking Sauce Sales Simmer.” Within the brief, the U.S. cooking sauce market is explored through a detailed analysis of the industry and its consumers in five sections.
- Current cooking sauce market: The cooking sauce market has seen 25 percent growth in sales in the past decade, which is expected to continue due to factors such as at-home cooking, health, and less grocery spending.
- Ethnic flavor trends: Consumers have shown an increased interest in ethnic cooking sauces and food options. This category has quickly expanded to a high percentage of market share.
- Product claim trends: Consumer are looking towards alternative options for their at-home meals alongside the health food trend that has steadily been growing in the U.S.
- Millennials and cooking sauces: The Millennial Generation is expected to impact the economy of the U.S. as they continue to enter the work force. Their interests are driving the cooking sauce market expansion.
- Future of the cooking sauce market: A look into the current cooking sauce market provides insight into the development of the industry in the years to come.
The report is now available for free by contacting firstname.lastname@example.org or calling toll-free at 800.860.1045 ext. 204.
Click here for news about Passage Foods’ latest product introductions.
I used Pendleton© Brown Sugar+Molasses Barbecue Sauce the other night to make a batch of baked beans that turned out fabulous! I started with a couple of cups of cooked Anasazi beans. I put that in a pot with about half an onion that I chopped finely and browned in the fat I rendered out of a couple of strips of bacon. I drained the grease and added the browned onion and chopped bacon bits to the beans, then added enough of the barbecue sauce to moisten it well — probably about 3/4 cup. Then I just let it simmer for about 45 minutes while I baked some chicken and dressed some cole slaw. And the best thing is that I managed to stop eating while I still had some leftover beans and cole slaw for today’s lunch!
The Anasazi beans are a Southwest heritage variety that I bought at my local farmers market. They’re a gorgeous bean with cranberry and cream speckles, and they have a creamy texture when cooked. The Brown Sugar + Molasses sauce is one of a pair of new flavors from Pendleton, which also makes new Hot+Spicy flavor and Original and Mesquite flavors. The sauces are made by Oregon Growers & Shippers in partnership with Hood River Distillers. The Brown Sugar + Molasses Sauce was created for consumers looking for a sweeter flavor profile and is made from premium quality molasses and dark brown sugar for a caramel flavor accented with hints of citrus from coriander and some mild heat from black and chipotle peppers and a backdrop of hickory smoke that add some spicy tang to that sweetness for a result that didn’t taste anything like candied beans.
– Lorrie Baumann
During peak picnic season, make sure your spread is complete with the perfect potato salad. With more than 100 potato salads in its rich recipe database, as well as tips from the experts and how-to videos, the Idaho Potato Commission’s (IPC) website is your top resource for this popular summer side dish.
“Through analytics we know that close to 70 percent of the visitors to our website during the summer months are looking for recipes or tips to help them make the perfect potato salad,” explained Frank Muir, President/CEO of the IPC. “Our new recipe database, Ask Dr. Potato question and answer forum, and abundant how-to videos on our YouTube channel demonstrate how and why Idaho® potatoes are the ideal potato for summer salads.”
Hot, cold, traditional, or with a twist, there are so many different mouth-watering Idaho potato salad recipes that you can serve a new one to your family every day during the summer months. It’s hard to resist the traditional potato salad with mayonnaise and hardboiled eggs, but if you’re looking for a light and nutrient-dense option, try the Asparagus and Idaho Potato Quinoa Salad with Orange Parsley Dressing. Loaded with flavor, textures, and important vitamins and minerals, this dish can stand alone as a vegetarian meal or accompany your family’s favorite protein. Did we mention it’s gluten-free, too?
There isn’t a potato-related question that Dr. Potato can’t answer. The number one trending question this season is, “How long does potato salad last in the refrigerator?” Here is Dr. Potato’s response: “Did the salad get made up and then refrigerated right away, and you just have some left over? If this is the case then it should easily last three to four days. Was the salad used at a picnic and then placed back in the refrigerator? Then probably no more than the next day, if that. I usually don’t recommend saving the salad after it has sat out in the heat at all.”
To read more on this topic and other popular potato-related questions, please visit http://foodserviceblog.idahopotato.com.
YouTube How-to Videos
If you have always wondered how to make your potato salad look as good as the pros, try visiting the IPC’s library of videos. Popular food blogger Average Betty shows how she makes her “pota-totally” awesome salad, Roasted Red Potato Salad with Arugula, Blue Cheese, Cranberries, Candied Pecans and Balsamic Dressing. This salad is so flavorful and easy-to-make there’s a good chance you’ll want to serve it at your next meal!
To go directly to the IPC’s potato salad recipe collection, visit: http://recipes.idahopotato.com/allthingspotatosalads
Mary S. Moore, Owner and CEO of The Cook’s Warehouse, will be the guest chef this Saturday morning, August 2, at the Morningside Farmer’s Market, the only all-organic farmers market in Atlanta, Georgia.
Her special sous chef will be Harald Wüsthof, scion of the German knife-making family and managing partner of the worldwide firm. This year is Wüsthof’s 200th anniversary. Chef Moore will be cooking with okra from Crystal Organic Farm. Her recipes will be available at the demonstration, which begins at 9 a.m.
An extra-special front-row guest is Lee Wiggins, who has attended the farmers market’s cooking demonstrations for many years. She will be celebrating her 95th birthday this weekend. Wüsthof will present Lee with a special autographed knife set commemorating the company’s 200th anniversary.
“Comfort Food” is a conveniently sized 48 page recipe book full of easy-to-prepare recipes. Each recipe offers two convenient ways to prepare; firstly the traditional way from scratch using store bought ingredients; the second, easier method, uses Gourmet du Village seasonings and mixes to simplify the whole process.
“We make the basics in your pantry or fridge taste great,” says Mike Tott, President. “This is the principle we have followed in creating this recipe book. Each of the recipes is for single serve or for a couple; great for couples or students. Recipes included are for breakfast, appetizers, main dishes and desserts. Many use Gourmet du Village Bakers.”
This new product along with the entire new collection of Gourmet du Village gifts can be seen at their showrooms in Dallas, Atlanta, and Philadelphia.
Pereg Gourmet, a family-owned company offering a wide array of all-natural and exotic pantry staples, is introducing a lineup of premium ancient grains, rice and beans that are easy to prepare and ideal for rounding out a meal.
One hundred percent pure and naturally rich in health benefits, the new products include: white quinoa, red quinoa, farro, wheat berries, chickpeas, basmati rice, pearl couscous, traditional couscous, bulgur, soup mix, black beans, French lentils, Texas chili beans, orange lentils, green lentils, an autumn lentil blend, yellow split peas, green split peas, red kidney beans, and white beans. Of these 20 different varieties, each are completely free of preservatives and OU kosher certified. Most of the new items are also gluten-free certified and non-GMO verified.
Packaged in a stand-up, re-sealable pouch to maintain freshness, each bag measures in at one pound and features recipe ideas on the back. The new grain, rice and bean lineup is now rolling out at select retailers across the country and online. The suggested retail price is $2.99 to $3.99 for everything but the quinoa and $5.99 to $6.99 for the quinoa items. Visit www.pereg-gourmet.com for detail on the company.
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.
Nielsen-Massey Vanillas also offers a full line of pure flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are all-natural, allergen-free, and certified kosher and gluten-free.
The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
An icy, bubbly beverage is just what everybody needs to perk up on a warm day or a hot night. But it probably doesn’t occur to many of us that we can actually make our own at home–with or without a store bought machine – we’re talking from scratch.
Believe it or not, crafting a delicious carbonated beverage is easy, according to the author of a new book, Making Soda at Home. Author Jeremy Butler breaks down the science of carbonation which will enable readers discover recipes that are easily adapted for each of the three methods for carbonation. It even walks readers through how to make a soda bar, complete with “kegerator.” Offering resources like homebrew forums, shopping guides, and industrial suppliers, the book provides a resourceful guide for everything soda. Inside readers will find:
In addition, the book offers a comprehensive approach to the craft of soda making with a section on the three major carbonation methods–something that does not exist in other soda making books.
Making Soda at home is published by Quarry Books. Retail price is $24.99, $27.99 in Canada. The book is also available as an e-book.
Adding to its repertoire of much loved gourmet oils, La Tourangelle is debuting its Spray Oils set on July 15.
Finding a gap in the market for a healthy, propellant-free, all-natural spray oil product, CEO of La Tourangelle Matthieu Kohlmeyer decided it was time for the brand to introduce its wildly successful oils in a new design. Kohlmeyer notes, “We have loved spray oils for many years, but we had a problem with the propellant loaded traditional sprays available on shelves. We really did not feel like selling our artisan oils blended with 11 percent petroleum product in an aerosol spray can.”
La Tourangelle’s idea is simple: keep the oil, lose the chemicals. The spray oils series will feature the brand’s favorite nut oils in a can that uses compressed air to propel 100 percent oil, enabling users to uniformly spray the product on all of their favorite dishes. While existing cooking oil sprays are renowned for using harmful chemicals as propellant (such as petroleum, propane and isobutene), La Tourangelle’s mission to offer an alternative to at-home cooks who value great-tasting food and don’t want to see “propane” listed in their ingredients is now a reality. Soon to hit shelves will be the Spray Oil Series in the following La Tourangelle flavors: Roasted Walnut, 100% Organic Extra Virgin Olive, Grapeseed, Organic Canola, Thai Wok, and Roasted Pistachio. Suggested retail prices range from $6.99 to $9.99.