By Lorrie Baumann
Renowned New York bakery, Junior’s Cheesecake and Desserts, is gaining traction in the retail marketplace after opening a 103,000 square foot baking facility in Burlington, New Jersey, that gave the company the capacity to expand beyond supplying its own restaurants with cheesecakes that have been consistently voted New York’s best.
“We’re really excited about the progress that Junior’s has made in the past year. We have successfully transitioned our business from our Brooklyn facility to a state-of-the art facility in Burlington, New Jersey,” said Alan Rosen, the company’s third-generation Owner. “The best part is that we have more room to make our desserts the same way we have in Brooklyn for more than 65 years. I can proudly say that the recipe has not changed one ounce.”
New York has voted Junior’s cheesecakes the best the city has to offer every year since the early 1970s, and Junior’s is still using the same cheesecake recipe developed by Rosen’s grandfather, Harry Rosen, who opened his first restaurant on election day in 1950 with the idea that if Junior’s was going to be a great New York restaurant, it needed to serve great cheesecake.
Junior’s still operates four restaurants, soon to be five, as well as the bakery. Three are in New York City – one in Brooklyn, one in Times Square and one in Grand Central Terminal. The fourth is in Foxwoods, Connecticut, and there’s one coming in Boca Raton, Florida. Junior’s also has satellites in South Korea and in the Barclay’s Center in Brooklyn.
“Over the past year, we have found ourselves in both bakery sections and frozen sections, depending on the needs of the retailer. Wegmans, Kroger, Tops Friendly Markets, ACME Markets, Stop & Shop – we are well represented in the New York market, including upstate,” Rosen said. “We are growing, but we still listen to the needs of our customers. In the past six months, we’ve gained retail distribution in over 1,500 stores, and we look forward to bringing to the whole country what New Yorkers have known forever – you haven’t really lived until you’ve tasted cheesecake from Junior’s.”
New for this year, Junior’s Cheesecake is featuring its six-inch Apple Crumb Cheesecake, seasonal specialties, and of course, traditional New York cheesecakes in 10 varieties. In addition to cheesecakes, Junior’s Cheesecake and Desserts also offers layer cakes, loaf cakes, shortcakes and tiramisu as well as seasonal specialties for any sweet occasion. “We are a full line bakery,” Rosen said. “We even customize items for special customers.”
Forty years from the development of his original CheeseSticks recipe and 30 years after the launch of John Wm. Macy’s CheeseSticks from a tiny storefront on New York’s Lower East Side, John Wm. Macy’s re-introduces its brand with a focus on the company’s history as a family-owned and family-run bakery and its dedication to making delicious baked snacks with simple, natural ingredients and expert craftsmanship.
The company is also introducing an addition to its line of cracker-shaped sourdough CheeseCrisps. Rosemary, the herb of love and remembrance, lends its magic to the company’s delicious new Cheddar Rosemary CheeseCrisps. With multiple layers of sourdough and aged Cheddar and Asiago cheeses, baked twice to crunchy perfection, they are simply unforgettable.
John Macy discovered his passion for food and entertaining as a teenager while catering clambakes during a summer on Martha’s Vineyard. In 1976, he developed his original CheeseSticks recipe for his small Northern California catering business. The twice-baked CheeseSticks, made with multiple layers of hand-mixed sourdough and aged sharp cheddar cheese, rolled into thin sheets and cut into strips and twisted by hand, soon became John’s signature appetizer at his catered events.
Following a move to the East Coast, John decided in the early 1980s to bake and sell CheeseSticks from his New York City loft apartment one day a week. He soon realized his tiny apartment kitchen and weekly batches of CheeseSticks were not enough to get the job done. In 1985, John opened a small shop on the Lower East Side of Manhattan and launched John Wm. Macy’s CheeseSticks.
Headquartered in Elmwood Park, New Jersey, John Wm. Macy’s family bakery employs a staff of 60 and produces a full line of specialty snacks for distribution in the U.S. and Canada. In 1990, John’s brother Tim joined him to help manage the family business. In January 2016, the two brothers were inducted into the Specialty Food Association Hall of Fame for “accomplishments, impact contributions, innovations and successes within the specialty food industry.” John’s enduring passion for good food and good times continues undiminished.
By Lorrie Baumann
La Pasta’s Radicchio, Parsnip & Apricot Ravioli has won the 2016 sofi Award for Best New Product. Radicchio is sauteed with a little bit of balsamic vinegar to bring out the sweetness of the vegetables and then folded into ricotta, parmesan and mozzarella cheese together with roasted parsnips and dried apricots. The filling is then enclosed in La Pasta’s signature pasta with black pepper pasta stripes.
“We got lucky. It happens,” said Alexis Konownitzine, President of La Pasta, “Our chef Kristen made the product and will be at the Fancy Food Show.”
La Pasta already had several sofi Awards for products including its Marinara Sauce and Beet, Butternut Squash & Goat Cheese Ravioli. This year’s winner was selected from among 23 finalists in the Best New Product category by the sofi judging panel of culinary experts in a blind tasting. Overall, 28 products were named winners and 100 named finalists from among 3,200 entries this year.
This year’s judging diverged from the methodology used for the past couple of years, in that the judging was completed before the Summer Fancy Food Show and winners were named at the same time as finalists. This process was designed to make the judging more fair and transparent, according to the Specialty Food Association, which owns the sofi Awards program. The products were judged by criteria that awarded 70 percent of the product’s score for taste, which included flavor, appearance, texture and aroma and 30 percent for ingredient quality, which included a consideration of whether any of the product’s ingredients were artificial and whether they were combined in a creative or unexpected way. One winner was chosen in each of the 28 judging categories, and the top 4 percent of the entries in each category were named finalists. No awards were presented this year in classic, foodservice or product line categories, which were part of last year’s contest.
Finalists for the Best New Product award included Dalmatia Sour Cherry Spread from Atalanta Corporation, Jansal Valley Boneless Prosciutto Toscano D.O.P. from Sid Wainer and Son Specialty Produce and Specialty Food, Organic Stoneground Flakes Cereal — Purple Corn from Back to the Roots and Sliced Prosciutto (Domestic) from Creminelli Fine Meats. “Prosciutto is everywhere in the U.S., but we do it differently, using whole-muscle Duroc pork that’s 100 percent vegetarian-fed with no antibiotics ever. We layer it in the tray by hand instead of by machine,” said Kyle Svete, Creminelli Fine Meats’ Director of Sales for National Accounts. “We invest in people, not machines. It’s part of who we are – people, animal, craft…. We have machines to help us do our job, but it’s really about the people. The recyclable tray and the elegant look of it elevates the product and the category.”
“We’re proud of it. We put the ingredients right on the front of the label,” he added. “That’s all there is to it – time, love, pork and sea salt.”
Chocolate-covered Cocomels – 5 Salts from JJ’s Sweets, Gourmet Honey Spread: Salted Honey from Cloister Honey LLC, Wild Boar Salted Star Anise Single Origin Organic Dark Chocolate Bar from Hagensborg Chocolate Ltd., Original Tangerine Sriracha from Just Jan’s Inc., Mr. Hot Stuff Pepper Spread from Steppin’ Out LLC, Clementine Crush Extra Virgin Olive Oil from Enzo Olive Oil Company/P-R Farms, Inc. and Deschutes Brewery® Black Butte Porter Truffle from Moonstruck Chocolate, Co. were also among the finalists for the Best New Product Award.
Other finalists were Pineapple Habanero Caramel from JulieAnn Caramels, Frozen Passion Chia Lassi from Monsieur Singh LLC, Chicken Fat (Schmaltz) Premium Cooking Oil from Fatworks LLC, Avocado Oil Mayo and Licorice Mint Tea from Chosen Foods, Inc., Chili Crunch Bar from Vivra Chocolate, Vegan Stone Ground Hazelnut Butter from Karmalize LLC, Raspberry Amaretto Preserves from Robert Rothschild Farm, Orange Artisan Fruit Cracker from Simple & Crisp, Gluten-Free Coffee Brownie from Savvy Girl Baking Company and Dark Moon from Marin French Cheese Company.
In the remaining categories, Brussizzle Sprouts from Pacific Pickle Works, Inc. was named the best appetizer. The Spice Hunter, Inc.‘s Coriander Lime Global Fusion Rub was named best baking ingredient, baking mix or flavor enhancer, Ginger Hemp Granola from Michele’s Granola LLC was the best in the category for breads, muffins, granola or cereal, and Vermont Creamery‘s Bijou was judged the best cheese. Vermont Creamery’s Bonne Bouche was a finalist for the award both this year and last year.
Money on Honey by Droga Chocolates won the sofi in the chocolate category, and Bittermilk LLC‘s No. 3 Smoked Honey Whiskey Sour won the award in the cold beverage category. Bittermilk was a sofi finalist last year with the same product. Non-GMO Salted Caramelized Fig Spread from King’s Cupboard was named the best condiment, and Sea Salt & Vanilla Farmstead Goat Milk Caramels from Big Picture Farm LLC received the award for the best confection. Big Picture Farm won sofi Awards last year for best new product with its Raspberry Rhubarb Goat Milk Caramels and for best confection with its Goat Milk Chai Caramels. Moon Dance Baking‘s Holly Baking Cookie Brittle Cinnamon & Spice was named in the category for cookies, brownies, cakes or pie.
Barnier Pimento Sauce with Preserved Lemon from FoodMatch Inc. was named best cooking, dipping or finishing sauce. Cranberry Pistachio “The Original” from Jan’s Farmhouse Crisps was named the best cracker. Epicurean Butter‘s Organic Cocoa Coconut Butter was named in the category for best dairy or dairy alternative product. “The reason this is something really new and innovative is that this is organic pasteurized cream, organic coconut oil, organic honey, organic canola oil, organic cocoa powder and Himalayan pink salt. It’s good on crepes, pancakes French toast. We actually just love it on a baguette,” said Janey Hubschman, who co-founded Epicurean Butter with her husband John, who’s the chef and still does all the formulations for the company’s products. “It’s got a lovely mouth feel with the butter and the coconut oil and then the finish of the salt.” The Organic Cocoa Coconut Butter is part of a product line that includes 13 finishing butters, of which two are organic. The company has just installed new equipment in its plant that allows Epicurean Butter to produce single-serve squeeze packs. Each of those has 190 calories for a 1-ounce serving, and Hubschman expects that the single-serve packaging will draw a lot of interest from the producers of home-delivered meal kits.
Bourbon Matured Maple Syrup from BLiS LLC was named the best dessert sauce, topping or syrup. Dick Taylor Craft Chocolate‘s Single Origin Drinking Chocolate 72% Belize, Toledo received the sofi Award for the best hot beverage. Dick Taylor Craft Chocolate was a finalist in the chocolate category last year with its 72% Madagascar, Sambirano bar. The Gelato Fiasco‘s Ripe Mango Sorbetto was named the best ice cream, gelato or frozen treat.
Cioccomiel, a spread made from hazelnuts, cocoa and honey, won the sofi Award for the best jam, preserve, honey or nut butter. It is imported by Marcelli Formaggi LLC.
Fermín Chorizo Ibérico Picante / Fermín Ibérico Pork Dry-Cured Chorizo Sausage Spicy from Fermin USA was named the best meat, pate or seafood.
Stöger Organic Austrian Pumpkin Seed Oil was named the best oil. It is imported by Los Chileros, which won a finalist award last year for the same product.
Gustiamo, Inc.‘s Pianogrillo Sicilian Cherry Tomato Sauce took home the sofi Award for the best pasta sauce, while the best pasta was Pastifico Artigianale Leonardo Carassai, made in Campofilone, Italy, and imported by Bravo International Inc.
Wozz! Kitchen Creations, which won the 2015 sofi Award for best salsa or dip with its Kiwi Lime Salsa Verde takes home the gold in the salad dressing category this year with North African Chermoula Dressing. This year’s award in the salsa or dip category went to American Spoon Foods’ Pumpkin Seed Salsa.
Hickory Smoked Spicy Candied Bacon from Little Red Dot Kitchen LLC won the sofi Award this year in the category for savory snacks. The best sweet snack came from Creative Snacks Co. with its Organic Coconut Bites.
Dinner Tonight Black Bean Tortilla Chili Mix from Backyard Safari Company won the award for best soup, stew, bean or chili. ParmCrisps Mini Aged Parmesan Crisps from Kitchen Table Bakers won the award for the best vegan or gluten-free product. Kitchen Table Bakers was a finalist last year for its Jalapeno Parmesan Crisps. Finally, this year’s best vinegar was Balsamic Nectar from Boulder Flavours.
New for the Summer Fancy Food Show is Rabbit Creek Products‘ new doughnut muffin mix. Taking a riff on classic cider doughnuts, these delicious muffins bring apple-y goodness without the mess of frying doughnuts. A wonderfully enticing treat that can go with breakfast or dinner, think of these with some beautiful pork chops!
Like all things Rabbit Creek, the doughnut muffins can be ordered in a mixed case (12) of like items. Free private labeling is as always offered as well.
For more than 30 years Rabbit Creek Products has been creating the best gourmet dry mixes there are. Still family owned and operated in a bucolic eastern Kansas town, Rabbit Creek is there for the long haul.
By Lorrie Baumann
A finalist for a 2015 sofi Award for its Burnt Sugar and Fennel Shortbread, Lark Fine Foods will be back at the Summer Fancy Food Show this year with Salted Caramel Almond Chocolate Pearl shortbread cookies. This cookie starts with a traditional chocolate chip cookie and kicks the recipe up a notch with Valrhona Chocolate Pearls – little crispy nuggets enrobed in chocolate and mixed into the cookie dough along with crackly bits of salted caramel and almond brittle. “There are noticeable chunks of caramel throughout the cookie,” said Lark Managing Partner Bob Carroll, who describes this as “a chocolate cookie for grownups.” A 5.5-ounce package containing about 10 of the cookies has a suggested retail price of $6, and this new cookie flavor is shipping now.
Lark Fine Foods is also debuting three flavors of its all-natural shortbread cookies in a single-serving size. Each 1.5-ounce package contains two cookies in either Salted Caramel Almond Chocolate Pearl, Salted Rosemary and Coconut Butter varieties. Carroll says the Salted Rosemary cookie makes a great accompaniment for cheese, and all three of the single-serve packs are positioned for sale as snack items. They’re also available for immediate shipment.
Manicaretti Italian Food Importers won a sofi Award in 2015 with Sicilian Pistachio Spread and has fresh victories with four gold awards at the New York International Olive Oil Competition. Manicaretti will have those oils, including Titoni DOP, an organic extra virgin olive oil from Sicily, and Crudo, a bright green oil with strong yellow undertones. “Every year it wins awards, both in the U.S. and in international competitions. It stands out in terms of profile and in terms of story. It’s a very interesting olive oil,” said Rossella Florio, Manicaretti’s Marketing Director. “We have a very nice portfolio of oils from different regions in Italy.”
Manicaretti will also be bringing expansions to the gluten-free pasta line imported from Rustichella d’ Abruzzo, for which Manicaretti is the exclusive importer. The new products include pasta made from buckwheat, green pea and red lentil flours. Each is gluten free and organic. “It’s all about awareness and offering more options that are equally delicious as durum wheat pasta,” Florio said.
Missing from the Summer Fancy Food Show this year will be Boat Street Pickles and Coop’s Microcreamery. Boat Street Pickles’ Pickled Cherries were a finalist in the Best New Product category at the 2015 sofi Award competition, while Coop’s Microcreamery’s Salted Caramel Sauce was a winner in the Dessert Sauces, Toppings and Syrups category. Neither company has a new product to launch this year. Boat Street Pickles’ Pickled Cherries are selling well, and Chef Renee Erickson, the company’s product developer, has been very busy earning a James Beard Award at The Whale Wins in Seattle. Erickson was named the Northwest’s Best Chef by the James Beard Foundation.
Coop’s Microcreamery has pushed product development to the back burner while preparing to move into a new 1,200 square-foot facility, says Marc Cooper, the “Coop” of Coop’s Microcreamery. The new facility doubles the creamery’s production space, and Cooper is hoping that his expanded capacity will help him catch up with an orders backlog.
Jarlsberg® Cheese Crisps™ are savory, crunchy baked crackers handcrafted in small batches and made with freshly shredded Jarlsberg Cheese sprinkled on top of the crunchy crackers just prior to being baked. New Jarlsberg Cheese Crisps takes the mild, mellow and nutty flavor of Jarlsberg Cheese and bakes it into a delicious crunchy snack. Each Crisp is topped with Jarlsberg Cheese, using the original Norwegian recipe, perfectly balanced with invigorating seasoning and spices for a savory, scrumptious and delectable bite.
Perfect for dipping, snacking, as part of a cheese board or as a crispy companion to a bowl of hot soup, Jarlsberg Cheese Crisps offer a variety of perfectly balanced flavors.
Jarlsberg Cheese Crisp flavors include: Rosemary & Olive Oil — perfectly balanced with invigorating rosemary and the subtle fruitiness of olive oil; Chipotle — thoughtfully paired with the natural smokiness of authentic chipotle and just the right amount of spiciness; Garlic & Herb — blended with the robust flavor of garlic and aromatic herbs, with Mediterranean Sea salt adding a burst of flavor. With only 120 calories or less per serving, only 3.5 or less grams of fat and 5 grams of protein and low cholesterol, these Jarlsberg Cheese Crisps are sure to fly off shelves in the deli section.
Jarlsberg Cheese Crisps have a suggested retail price of $3.99 – $4. 99 and are packed 12 bags per display ready case.
Walkers showcased its new gluten-free offerings at the Winter Fancy Food Show. The gluten-free line includes Walkers’ conveniently sized, all-natural Pure Butter and Chocolate Chip Shortbread portion packs and Holiday Shortbread Assortment.
Gluten Free aficionados will enjoy the new offerings that feature Walkers Pure Butter and Chocolate Chip Shortbread Rounds. Each portion pack conveniently hosts two shortbread cookies making it a satisfying snack to enjoy while on-the-go. The new Gluten Free holiday assortment brings Walkers back to the festivities for those that have had to give up gluten.
Walkers Gluten Free Shortbread debuted to critical acclaim, the first adaption to the Walkers traditional shortbread recipe in 118 years. The line replaces wheat flour with a blend of rice flour, maize flour, and potato starch, while retaining the same butter and sugar content as the traditional shortbreads. With less than 20 parts per million of gluten, Walkers Gluten Free Shortbread meets the FDA standard for gluten free food, with every batch tested to ensure compliance before its release. The line contains no genetically modified ingredients or hydrogenated fats, and is vegetarian and Kosher OUD. Walkers promises the pure butter taste and texture you love, just without the gluten.
Since 1992, Partners, A Tasteful Choice Company, has been making wholesome and delicious crackers made exclusively with high quality ingredients. One of the company’s top selling lines is Partners Artisan Hors D’Oeuvre Crackers. Approximately 2 inches by 3 inches in size, these hearty crisp crackers are excellent for pairing with toppings and spreads and are often used when creating elegant party platters.
Partners Artisan Hors D’Oeuvre Crackers are available in a variety of flavors, including customer favorites Roasted Garlic & Rosemary and Olive Oil & Sea Salt and the most recent addition to the line, Everything & More.
The Roasted Garlic & Rosemary crackers combine freshly roasted garlic, made by hand at Partners, with a sprinkle of rosemary to create the mild garlic taste that customers crave. Try pairing these crackers with goat cheese and fig jam for a delectable flavor combination.
The Olive Oil & Sea Salt crackers are seasoned with the perfect amount of sea salt, making them an excellent platform for every topping, from hummus to the most extravagant cheeses.
The Everything & More crackers consist of a touch of olive oil, a blend of organic whole grains: stone ground wheat, dark rye, sprouted wheat, amaranth, and quinoa; six different types of seeds: chia, poppy, white sesame, black sesame, flax, and caraway; along with freshly roasted garlic and onion. These crackers truly are Everything & More!
Partners Artisan Hors D’Oeuvre Crackers are packaged in cellophane trays in approximately five ounce cartons, six cartons per case. The cartons feature two front facing sides, allowing for both vertical or horizontal display. As with all Partners products, these hearty crackers are non-GMO, certified kosher, and do not contain any artificial flavorings or preservatives.
Kontos Foods, Inc., a U.S.-based manufacturer and distributor of traditional Greek and Mediterranean foods, announced the launch of Kontos Rustics Collection™, Tandoori-style naan bread in original and garlic flavors.
“Kontos Rustics Collection Tandoori Naan breads are light and fluffy, providing a great accompaniment to virtually any meal,” said Steve Kontos, Vice President of Kontos Foods. “Restaurants and home cooks can use the Rustics Collection to create new and exciting fusion cuisine offerings. They offer all the goodness and functionality of breads and wraps, with great taste and authentic Tandoori taste and texture.”
The new oblong-shaped naan bread, targeted at retail outlets, restaurants and food service establishments, contains no added preservatives. The naan come two to a pack in a re-sealable bag with a zipper-style closure, in packaging that allows retailers to stack them on a shelf or hang them from a peg.
Within the coming months, Kontos Foods will be introducing two additional Rustics Collection flavors: Whole Wheat and Onion. The Rustics Collection extends Kontos’ current line of over 50 ethnic-style breads, including Massala Nan, Kulcha Nan, Roghani Nan, Missy Roti, and Pan Planos.
Naan bread, one of the world’s first flatbreads, originated around 2600 BC in Tandoor ovens in India. Naan became a staple of ancient India, evoking delicious flavor, versatility and portability – the world’s first flatbread. The word “naan” is derived from the Persian word “non” which refers to “bread.”
Kontos Rustics Collection Naan breads can be used for sandwiches, personal pizzas, toasted, or eaten right out of the package to accompany dips such as hummus, baba ghanoush, tzatziki sauce, salsas, onion, or vegetable dip. The breads are ideal paired with soups or stews, or as a base for Mexican dishes such as huevos rancheros. Served with a dipping dish of extra virgin olive oil, the Rustics Collection also works well in a breadbasket. The naan can even be used as satisfying breakfast bread, providing fiber in every serving.
“U.S. retail outlets are embracing the Kontos Rustics Collection because of their authentic flavor, texture, shape and versatility. We’re also receiving a very positive response from our retailers in Canada and the Caribbean, showing that this bread has widespread appeal,” said Warren Stoll, Marketing Director of Kontos Foods. “This naan bread is re-invigorating the Indian and South Asian bread category.”
Kontos sells its products to retailers and foodservice establishments across North America and globally. Find Kontos Foods on Facebook at https://www.facebook.com/Kontosfoods and follow the company on Twitter @KontosFoods.
By Lorrie Baumann
Crunchy like a cookie, but not a cookie. Gooey like a brownie, but not a brownie. Shaped like a cupcake, but not a cupcake either. It’s a Tennessee Teacake.
Tennessee Teacakes are a southern tradition that, legend has it, originated during the Civil War as a result of severe food shortages in the Old South. According to the legend, a young Southern belle, known for her multi-layered party cakes, wanted to bake one of those when her brother, a Confederate officer, brought home a friend of his to visit. The young woman wanted to make him a cake for his birthday, which happened during the visit, but because food was in short supply during the war, she could only make several small teacakes. They were such a hit with the young man that he returned after the war to marry her.
Jeff Stewart, Director of Marketing – and most everything else – for Mountain Jim’s Tennessee Teacakes, won’t swear to the veracity of the legend, but he says that’s how he heard it when he was growing up, and the tale is popular among Tennesseans who enjoy the treats.
Mountain Jim’s Tennessee Teacakes came to be after Mountain Jim’s, which had been buying its teacakes from another baker to mix into ice cream, had to find a new source. “We were using her teacakes with ice cream that we made, Mountain Jim’s Ice Cream’s Whistling Dixie, which was vanilla ice cream with inclusions of teacakes and praline pecans,” Stewart said. “It was crunchy; it was chewy; it was creamy. It was very popular.”
After the baker’s death in 2011, Stewart couldn’t find anyone else making the teacakes he needed for the popular ice cream flavor. “I had to go into a kitchen and learn how to make tea cakes – and it wasn’t easy. Baking is chemistry, and I failed chemistry in high school,” he said.
Stewart’s three sons, now 14 and a pair of 11-year-olds, were the product testers – and the disposers of the rejects – during the two years that it took him to perfect the recipe. “They would come home from school and ask if I’d made any failures,” he said.
By 2013, his recipe was ready to go. “Everybody says these are delicious. They love the flavor and the mouth feel,” he said. “We’ve been steadily growing since then.” The teacakes have proved so popular that these days, Mountain Jim’s makes ice cream only for special occasions so the company can concentrate on the teacake business.
Mountain Jim’s Tennessee Teacakes are sold in a tin of a dozen that retails for $20 for all vanilla flavor and $22 for assorted flavors and in a glossy white decorated gift box. The box with a dozen vanilla teacakes retails for $12 and the assortment is $14.
For further information, visit www.tnteacakes.com or send orders to email@example.com.
Packaged in a tin of a dozen is $20 for vanilla and $22 for assorted flavors.