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Condiments and Sauces

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JNB Salsas Finding Fans Across the Globe

By Lorrie Baumann

Barry Moore is known as “The Salsa Guy,” co-Founder of JNB Specialty Foods and the “B” in JNB, the company he cofounded with his son, Jason, in 2011 after his retirement from the U.S. Postal Service. “After I retired, I rode my motorcycle for six months and golfed. And then winter came,” he says.

JNBOnce the winter sent his motorcycle to its space in the garage, Moore decided to pick up the threads on an idea he’d been weaving with his son, a talented chef, Barry had been been making the Bruschetta from an old family recipe and serving to friends and family during the holidays. “Jason developed the Apple Corn salsa a year or two before the business started,” Moore says. “He cooked it when he was going to watch a football game with his friends. His friends all raved about it, and we decided that when I’d retired, we’d do the Bruschetta and the Apple Corn Salsa.”

The two launched their business with 24 cases of product that they took to a local Women’s Expo, where it became an instant hit. “We went there on Friday night, but on Sunday, we had three bottles of salsa left, and that was it,” Moore says. “At that very first event, we were approached by a grocery store that wanted to sell the products. They actually had someone at the show who tried it.”

From there, the JNB’s product line has grown to six products, now including Pineapple Salsa, Habanero Salsa, Red Pepper Salsa and Cranberry Chutney as well as the original Bruschetta and Apple Corn Salsa. “The products are all natural, gluten-free,” Moore says. “This is something that we developed ourselves. We didn’t copy it from anybody. We developed all these products ourselves, and we had a lot of fun doing it.”

“The Cranberry Chutney was because customers asked for something sweet,” he continues. “The Habanero was because customers asked for heat. The Pineapple was because customers asked for sweet heat.”

Although JNB is still selling product at local events, where Moore enjoys the social contact, the products are also sold in about 140 to 150 stores, including sales in China that have come about through trade missions sponsored by the state of New York. Those started about a year and a half ago, when New York asked him if he’d be interested in going on a trade trip to China if the state paid a portion of his expenses for the trip. “I went to Beijing, went to a free trade zone, and got some interest there,” he says. “In one week in China, I got some contacts and some distributors.”

That was in September, 2015, and then around the beginning of 2016, New York asked him if he’d be interested in another trip to a Chinese food show. “I said, ‘I guess I’ll do it,’ and so I went to Chengdu,” Moore says.

In the U.S., the JNB Specialty Foods Salsas retail for about $4.29 to $5.30 or so, depending on the market. “In a specialty market, they sell very well at $8 to $9,” Moore says. “It’s a wonderful product. The Cranberry Chutney is good over soft cheese or mixed with mayo for a turkey sandwich. Or you can use it straight as a dipping sauce for pork or chicken.”

“If you like pork or beef, the salsas will pair well,” he adds. “The Apple Corn Salsa makes a great stuffing for a pork shoulder.”
For more information, call 607.267.5874 or email barry@jnbfoods.com.

A Serious Foodie Delivers a World of Peppers

By Lorrie Baumann

Jim Pachence takes peppers more seriously than most. He’s the entrepreneur behind Serious Foodie, which offers a line of cooking and finishing sauces that feature fusion flavors, most of which celebrate the flavors of peppers grown around the world. His idea was to focus on the unique flavors of the peppers, rather than relying solely on their burn.

Pachence, who has a Ph.D. in biophysics, started Serious Foodie in 2015 after a 40-year career as a serial entrepreneur in the medical devices industry, followed by culinary training in the U.S. and Europe. He and his family then worked for a few years to develop recipes based on the peppers and flavors he’d discovered during his world travels.

“I started off as a very serious amateur cook,” he said. “While phasing out my biotech career, I wanted to do something around the culinary business. We had thought of wanting to do something in culinary art, and I had an interest in – not necessarily hot – peppers. I wanted to know why the world has so many peppers. Why and how do peppers taste different when they’re grown in different places?”

“Some chilies are very harsh and are bred simply to be hot, not to be flavorful, sometimes painful,” he continued. “We started to look at the opposite: What are the species that are bred to be flavorful? Why are there a thousand Mexican varietals?”

The answer to those questions, he decided, is that different varieties of peppers are cultivated around the world to complement the various flavors that typify their cuisines as a whole. For instance, the aji panca pepper from Peru is used in just about every Peruvian dish in one way or another, Pachence said. It’s used both fresh and dried, sometimes in a paste.

When it’s fresh, it has a sweet, slightly smoky, fruity flavor that inspired Pachence to experiment with how it could be used in sauces that would complement the vegetables and proteins that comprise the American culinary lexicon. “It’s slightly spicy, has multiple levels of flavor, is truly unique to the cooking of that country,” he said. “The taste is used everywhere. The Peruvians use it on their vegetables, so we played with that. Meaty fish, incorporated into a ceviche – those are some of the examples where we reflect how the sauce is used in the U.S. versus how it’s used in Peru. We made a Blood Orange and Aji Panca sauce, which reflects the bracing acidity that you see in the Peruvian dishes, but using our own fusion twist.”

BloodOrange_IMG_0683The Blood Orange and Aji Panca Cooking Sauce is one of seven different sauces in the line that started three years ago with Roasted Hatch Chile Cooking Sauce, which was the result of a friend’s invitation to visit him in New Mexico and take in the Hatch Chile Festival, an annual Labor Day weekend celebration of southern New Mexico’s most famous crop. “As I started to do my culinary experiences, I was interested in the local cuisines of semi-exotic places around the world,” Pachence says as he explains how a visit to a small-town harvest festival evolved into a family business that employs his son, Paul, as its marketing executive and his daughter Lisa as a part-time sales executive, with the occasional assistance of his wife, who’s still a practicing physician. “I wanted to teach my children what it meant to be an entrepreneur,” he said. “I’m just very strong on the entrepreneurial spirit and how that helps people around the community. It helps create jobs. It helps improve the local community. I like to connect the community – that whole idea of thinking globally but acting locally.”

“The science geek in me went about creating the sauces systematically, trying to find the flavors in the chile that would match with flavor profiles,” he said. He ordered himself a supply of Hatch chiles and started playing with different combinations of fruits and herbs with the peppers, and ended up with a blend of the peppers with passionfruit juice and herbs. “We created something that people really liked and wanted to buy,” he said.

From there, the line grew to seven different sauces targeted at consumers from 25 to 55 with discretionary income, who are really interested in both gourmet food and healthy eating, but who don’t necessarily have a lot of time to experiment with flavors in their own cooking. The sauces are all natural with no artificial preservatives or genetically modified organisms. They have low salt and low sugar. “We approach cooking as a holistic, healthy, flavor-packed experience,” he said. “We show people how you can make a gourmet meal without using a lot of fat that adds extraneous calories.”

The sauces are also gluten-free, and while a couple of them include anchovies, the others are vegan. They’re made in small test market batches at a commercial kitchen in St. Petersburg, Florida, and by a co-packer based in Albany, New York, who’s familiar with the demands of artisanal food production, according to Pachence. “We try to keep the flavor profile medium or lower, as far as the spiciness is concerned,” he said. “Most people can tolerate the sauce. We always say that you can always add hot back into it, but you can’t take it away.”

The sauces are currently sold in 150 stores around the country and perform best for medium-size gourmet shops that also have meat and cheese departments, Pachence said. “Almost every sauce we have has a personal travel experience associated with it,” he added. “We’d tasted something like this somewhere else that we wanted to recreate.”

Cucina Antica Tuscany Pumpkin Pasta Sauce

Cucina Antica won this year’s sofi Award in the Outstanding Pasta Sauce category with its Tuscany Pumpkin Pasta Sauce. The company’s signature Tuscany Pumpkin Sauce is a blend of peak-harvested pumpkin, flavorful imported Italian San Marzano tomatoes, and aromatic spices with a touch of cream.

Antica Foods Corp. offers a broad selection of wholesome sauces and condiments. Since 1998, the company has been providing families with artisan crafted cooking sauces and condiments. The cooking and pasta sauces are made with real whole tomatoes, never paste. The sauces contain no preservatives, no added sugar or added water, and they are lower in sodium for a healthy and wholesome meal. Cucina Antica Foods Corp. is built on a foundation of doing good for the common good and striving to make products that allow the home chef to prepare a true and honest homemade meal.

Cucina Antica Foods, Corp
salesteam@CucinaAnticaFoods.com
Cucina-Antica.com

La Piana Romantica Happy Apple Condiment

Italian Foods Corporation is introducing La Piana® Romantica Happy Apple Condiment, a versatile apple cider vinegar-based product imported from the Emilia-Romagna region near Modena, Italy, for the 2017 Winter Fancy Food Show, where it will be available for tasting in the Italian Foods Corp. booth.

The new Happy Apple Condiment melds sweet and tart notes with a combination of apple cider vinegar and concentrated apple juice for a range of culinary applications, according to General Manager Francesca Lapiana-Krause. Packaged in tall, slender 8.4-ounce glass bottles, Happy Apple Condiment has a suggested retail price of $14.99.

The new condiment may be used traditionally as a dressing for fruit or lettuce salads and slaws as well as a base for apple or stone fruit sauces or compotes for pork, and when slightly reduced, makes a savory glaze for poultry. The versatile Happy Apple Condiment also can be used as a sweet and savory topping for pancakes, she said. In addition to the new condiment, Italian Foods’ Romantica line includes Gran Reserva Balsamic Vinegar of Modena and Rosé Condiment. The La Piana line also includes Bronze, Silver and Gold Balsamic Vinegars of Modena.

More information is available online or by calling 1.888.516.7262.

Gaucho Ranch Chimichurri Sauces

Gaucho Ranch Chimichurri Sauces are the perfect condiment for you if you’re tired of sugary barbecue sauces and miss the natural flavors of steak, chicken, seafood or pork. Gaucho Ranch Chimichurri is made of a complex and delicious mix of herbs, spices, garlic, oil and vinegar which tenderize and enhance the natural flavors of your proteins. It’s also very low in sodium, has no cholesterol, no trans fats and low calories.

Vegetarian? Gaucho Ranch Chimichurri Sauces are also excellent served over roasted vegetables, rice, couscous or as a dipping sauce for fresh bread. Four unique flavors cater to every possible occasion, all featuring a different herbal profile ranging from Rosemary and Oregano to Basil and Thyme or Cilantro and Mint. Whether you want to offer your guests a new and exciting chimichurri burger, or chimichurri shrimp kabobs, your friends and family will love your creation.
Gaucho Ranch Chimichurri is shelf-stable and packaged in 12.5-ounce bottles.

Cordoba Foods
786.202.3144
sales@gauchoranchfoods.com
www.gauchoranchfoods.com

Cucina Fresca Gourmet Foods Introduces Vegan Bolognese Sauce

Cucina Fresca Gourmet Foods is marketing the release of its fresh Vegan Bolognese with Field Roast Classic Meatloaf in a 16-ounce retail unit with pop-up tastings at many Pacific Northwest retailers.

Cucina Fresca Owner and Executive Chef Brad Glaberson crumbles Field Roast’s Classic Meatloaf into his rich and savory tomato sauce; California vine-ripened tomatoes, extra-virgin olive oil, fresh carrots and celery, white wine, fresh garlic, herbs and spices. Field Roast is a maker of grain-based meat alternative products. This pairing of Cucina Fresca and Field Roast products makes a hearty Bolognese-style sauce that’s delicious with pasta, pizza, lasagna and sandwiches.

“Our Vegan Bolognese is so rich and savory that it’s appealing to everyone.” says Glaberson. “I like Bolognese and wanted a vegan one – it was easy.”

This offering comes at a time of immense growth in the vegan food space because more than ever people are including vegan options in their diet. The sauce is available now on shelves in the Pacific Northwest, and Cucina has sights on nationwide distribution now to early 2017.

“We’re excited to see Field Roast used in a product coming from a fellow Seattle producer,” says Field Roast Chef Sandra Gray. “It’s an exciting time for vegan food, and this sauce gives our Classic Meatloaf such a delicious base. Brad created something really special.”

 

Find Cucina Fresca Vegan Bolognese in the Pacific Northwest at Whole Foods Market, New Seasons Market, Bayview Thriftway, Harbor Greens, Ken’s Market Greenwood and Queen Anne, Marketime Foods, Stadium Thriftway and West Seattle Thriftway.

Bone Suckin’ Sauce from Ford’s Gourmet Foods

Best-selling Bone Suckin’® Sauce is debuting Bone Suckin’ Cajun Seasoning this fall. The perfect blend of spices and herbs along with the right amount of heat, this Bone Suckin’ Cajun Seasoning makes your food taste great, and gets friends talking and coming back for more.

Bone Suckin’ Steak Sauce is also in the spotlight. The light, smoky flavor, combined with bits of onions, garlic and the perfect blend of spices, will quickly make Bone Suckin’ Steak Sauce Chophouse Style your favorite sauce. A good steak doesn’t need a lot to be great, just the right sauce. It’s great for steaks, burgers, meatloaf, fries, chicken and more.

Created in true Western North Carolina style, Bone Suckin’ Sauce is a tomato-based sauce made with honey, molasses, apple cider vinegar, mustard, onions, garlic, natural spices and a little bit of horseradish. It’s the serious barbecue, grilling and marinating sauce for land and sea. Like all the other Bone Suckin’ products, it’s also gluten free, all natural, with no HFCS, canola oil, added MSG, preservatives or artificial flavors. They’re also all non-GMO.

Bone Suckin’ Sauce is distributed by Ford’s Gourmet Foods – a fourth generation, Raleigh, North Carolina-based family business that creates some of the world’s greatest tasting all natural, gluten-free foods, including the internationally acclaimed Bone Suckin’ Sauces, Earth Family®, Fire Dancer®, Southern Yum® and Wine Nuts®. Made in North Carolina for more than 20 years, Bone Suckin’ Sauce is now sold in more than 70 countries around the world.

For more information, visit www.bonesuckin.com, call 919.833.7647 or email sales@bonesuckin.com.

Melinda’s Sweeps Ketchup Category at Scovie Awards

The 2017 Scovie Awards judging panel of top culinary experts honored Melinda’s with five awards at its annual competition recognizing the best spicy and savory food products in the business.

The Scovie Awards (the Academy Awards for all things spicy) ranked Melinda’s spicy ketchups first, second and third place. Melinda’s Ghost Ketchup claimed the top spot, followed by Habanero and Jalapeño. “It’s a shame they didn’t award fourth and fifth places too, because our Chipotle and Black Pepper Ketchups feel left out!” said David Figueroa, Melinda’s Co-founder and Head of Brand Marketing.

The accolades didn’t stop there. Melinda’s Mango Habanero Hot Sauce took top honors in the all-natural hot sauce category, followed by Melinda’s Garlic Habanero in second place.

“We knew we were taking a bit of a risk putting Melinda’s up against all the new and trendy craft brands that have been popping up everywhere, but we were confident that our perfect balance of heat and flavor would be rewarded,” said Figueroa. “Sweeping the ketchup awards, and nearly doing the same in the all-natural hot sauce categories, is such a tremendous honor. We cleaned up!”

Dave DeWitt, founder of the Scovie Awards and the National Fiery Foods and Barbecue Show, noted that 131 total companies from 34 states and five countries (USA, Canada, Hungary, Croatia and Australia) entered the 2017 competition.

Melinda’s spicy ketchup product line was first introduced to the market in 1998. Its recipes combine fresh chile peppers and real cane sugar instead of the high fructose corn syrup favored by the mass-market brands. Melinda’s ketchups are kosher-certified and contain no artificial preservatives or colors, zero gluten and no GMOs.

Melinda’s hot sauces are derived from vegetables and fruits – unlike most sauces that are primarily vinegar – and expertly crafted to perfectly balance heat and flavor. Melinda’s packs the heat at four different levels – X for Hot, double X for Extra Hot, triple X for XXXtra Hot and four X for the XXXX Reserve – giving fans the options that are best for them and what they’re cooking.

The company’s extensive product line features Passionately Crafted Pepper Sauces™ with exotic ingredients from around the world. Flavors range from tangy and mild – like Garlic Habanero and Mango Habanero – to downright incendiary, including Red Savina, Ghost Pepper, Naga Jolokia Pepper and Scorpion Pepper.

Melinda’s upside-down squeeze ketchups are available at Central Market and Walmart stores, and are expanding rapidly at retailers nationwide. Melinda’s pepper sauces are served at thousands of restaurants and retailers from coast to coast, including Whole Foods, Kroger, Albertsons, Central Market, H-E-B and Walmart.

Entube Debuts New Spicy Umeboshi Plum Paste 

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.

Specialty Food Producers Take Home the Gold

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.

CFM_Prosciutto-sliceFinalists 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.

JulieAnn CaramelsOther 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 maple hi res (2)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.

NorthAfricanChermouladressingwozzWozz! 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.

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