Tillen Farms, the brand behind the leading range of Northwest grown vegetables and cherries, has a whole new look. Tillen Farms® has rebranded the vegetables to showcase their uniform quality while simplifying key selling points. In addition, the entire line of pickled vegetables is now non-GMO certified.
The new look will make its official debut at the Winter Fancy Food Show. It is the first major label redesign since Tim Metzger purchased the brand more than 14 years ago.
The rebranding includes new, clear labels that showcase the products’ uniform quality and list on the front of the jar pertinent attributes such as vegan, gluten free, kosher certified and low sodium. The new non-GMO-certified seal is front and center. The lids now boast “Northwest Fresh,” and the blue lids and blue scalloped banding will make the product instantly recognizable on shelf. The new tagline for Tillen Farms pickled vegetables is “We’ve got nothing to hide.”
“Perfectly picked, perfectly presented, that is what we are all about,” says Tim Metzger, Owner of Tillen Farms. “This is a revolutionary change for us.”
Before, the labels partially obscured the contents and did not include the product attributes in front. “The idea is to appeal to a new generation of specialty food consumers who are looking for those key call outs on the front panel,” Metzger says.
In addition, the company is launching a new trade theme line, “Every great meal begins and ends with Tillen Farms.” The line includes eight crispy vegetables to liven up cocktails and appetizer time, and three cherries to add a sweet touch to cocktails and spark up dessert. Tillen Farms’ award-winning Bada Bings®, Merry Maraschinos and Rainier Reserve are hand-packed and sourced from the Pacific Northwest. The cherries are all pitted, with stems on and are made with no artificial flavors, colors, preservatives or corn syrup.
Tillen Farm products are available in all 50 states at select supermarket chains, liquor supercenters, specialty food and natural food stores, and online at Tillenfarms.com and Amazon.
By Lorrie Baumann
Away out West where the sun sets over the ocean, Bradley Bennett is a pickle-packing pro. He’s the founder of Pacific Pickle Works, which is making a name for itself as a maker of some of the zippiest garnishes you can plunk into a cocktail.
Last year Pacific Pickle Works’ Jalabeaos won a Good Food Award, and this year, Brussizzle Sprouts won the Specialty Food Association’s sofi Award for the best appetizer and Asparagusto! won a Best of Show award from the Los Angeles International Spirits Competition. “That run of victories was kind of fun!” commented Bennett, Pacific Pickle Works’ Principal Pickle. Those are on top of awards for the company’s Bloody Mary Elixir from the San Francisco World Spirits Competition, Los Angeles International Spirits Competition and the SIP Awards, an international spirits competition in which consumers are enlisted to judge.
Bennett defines the Pacific Pickle Works product line as a West Coast take on pickles. “So much of the pickle tradition in the U.S. is an old East Coast, New York kind of a thing that came mostly from European immigrants who brought their tradition over,” he said. “We saw that as an opportunity to do something a little different.” The West Coast influence gave the Pacific Pickle Works products their Latin flavors inspired by the cuisine to be found in the local taquerias and Asian-inspired flavor fusions like Fenn Shui, for instance, which is a fennel root pickled in a rice vinegar blend spiced with citrus zest, ginger and Thai chili. The Asian-influenced ingredients make a nice complement to the fennel root, which doesn’t work with a traditional savory treatment, Bennett said. “We’re just sort of paying homage to those kinds of things – using chiles, keeping everything very fresh and crisp,” he added.
Pacific Pickle Works also relies heavily on southern California’s bounty of produce. Bennett buys much of his produce from local organic farmers the day after it’s picked, and then it’s in the jar soon afterwards. The speed of that transition from field to pickle jar produces a product with both extra crispness and fresh taste, he said.
Bennett’s been playing with combinations of local produce and spices for about a decade, making batches of pickles and handing them out as gifts to friends and family before he started selling them to a few local Santa Barbara retailers in 2011. The pickle packing continued to be a small side project for the next few years, but then more retailers started spotting his pickles on their competitors’ shelves and began coming to him. By late 2012, Bennett realized he had a full-time business on his hands and started looking for ways to increase his production with the construction of a new facility to take the place of the shared space in which he’d been working, trading his pickles for the use of a kitchen. He found an old warehouse and built a kitchen into it, leaving the rest of the space as storage for his pallets of jars and the product that’s waiting to be shipped. The new facility opened in September, 2015, and the increased capacity has meant that Bennett was able to team up with a distributor and expand the distribution of his products outside southern California. “We make everything here, by hand. No outsourcing, no copacking of anything,” Bennett said. “It has really changed things for us – allowing us to scale our business to these new demands.”
Retail prices for Pacific Pickle Works products range from $8.99 to $10.99 depending on variety. For more information, visit www.pacificpickleworks.com.
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.