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Gourmet Newswire

Artisan Bistro Announces New Premium Frozen Burrito Line

Artisan Bistro, creator of modern organic frozen entrées, bowls and bakes, today announced its new line of artisan burritos, featuring a savory blend of high-quality sustainable  proteins, organic vegetables, grains and spices all wrapped in one-of-a-kind organic gluten-free tortillas.  Using sustainably-caught wild Alaskan salmon, antibiotic-free beef, free-range chicken and meatless ‘pork carnitas,’ the new burritos offer consumers a healthy and delicious lunch, dinner or snack.

“Many people are busy and barely finding time to eat on-the-run, so hand-held meal options have become wildly popular,” said Leo Griffin, Chief Executive Officer of Artisan Bistro Foods, Inc.  “To create our burritos, we took one of the nation’s favorite convenience foods and gave it our signature artisan upgrade with bold spices, clean proteins and organic whole grains and vegetables that consumers can feel good about eating and feeding their families.”

All Artisan Bistro Burritos are gluten free, contain at least 75 percent organic ingredients and have between 11- 14 grams of protein. The big, artisan-crafted 7-ounce burritos will be available in natural food stores and grocers nationwide in January, and have a suggested retail price of $3.79. Varieties include:

  • Beef, Jack Cheese & Ancho Chili – A classic Oaxacan-inspired mix made with organic brown rice, robust ancho chilis, red bell peppers, onions and antibiotic-free beef.
  • Chicken Tinga & Chipotle – A traditional Mexican-inspired wrap made with organic brown rice, onions, cilantro, smoky chipotle and all-natural chicken.
  • Wild Alaskan Salmon & Poblano – A uniquely delicious blend made with poblano peppers and wild Alaskan salmon, combined with organic brown rice, spinach and parsley.
  • Meatless Carnitas & Salsa Verde – A savory and flavorful combination made with meatless carnitas, tomatillos and onions.

 Artisan Bistro’s entire cast of nutritionally-rich frozen meals are made with delicious, non-GMO ingredients, like sustainably-caught wild Alaskan salmon, free-range chicken, premium organic vegetables and a variety of organic whole grains and legumes, including quinoa, lentils and garbanzo beans.  All dishes contain 70 percent or more organic ingredients and are gluten free to deliver wholesome, fresh and unique options for anyone seeking great-tasting alternatives to cooking or eating out. Artisan Bistro meals are available in natural food stores and grocers nationwide, including Whole Foods, Target, Safeway, Publix, Wegmans and Sprouts.  For more information, visit www.theartisanbistro.com.

10 Reasons to Send Gourmet News a Press Release

1. You have a new product to introduce.

2. You have a new employee to introduce.

3. You have won an award.

4. You have promoted an employee.

5. You have opened a new facility.

6. You have made a major charitable contribution.

7. You have achieved something you’re proud of and want to tell the world, even if nobody’s giving out awards for it.

8. You want to issue an open invitation for members of the specialty foods industry.

9. You have a worthy cause that you’d like to publicize.

10. Your competitors are sending their press releases to Gourmet News!

Address all press releases to editor@oser.com. Here are some tips to guide you through your press release.

Gourmet News is a publication of Oser Communications Group.

 

How to Get Your News into Gourmet News

The press release you send to Gourmet News doesn’t have to be complicated or fancy — in fact, the less fancy it is, the better — but there are a few things you can do to improve your chances that we’ll grab your item out of the avalanche of mail we receive and publish your item.

Never add emphasis by typing words entirely in upper case, LIKE THIS, or by capitalizing words in ways that don’t follow standard Associated Press style, such as: the Best and the Most Wonderful Product on the Planet! In general, you should capitalize your brand names, unless your brand is properly spelled in lower case only, but other attributes of your products should be typed in restrained lower case.

Be sparing with adjectives. Sure you want to describe your product in lush, sensuous terms, but remember that you’re not writing for consumers, and if you go overboard with your adjectives, most or all of them will just be deleted before publication, and if you make that too difficult, you run the risk that your article will simply be discarded.

Trademark registration notices are appropriate on the first mention of the registered item in the body of your copy. Trademark and registration symbols are never used in headlines and will be edited out after the first reference.

If your press release is about a product, include a suggested retail price and the quantity contained in the retail package.

Send your press release either in the body of an email or in an attached Word document. If you send it to us in a pdf file, we may not be able to extract the text, and in that case, we’re likely to discard the release rather than asking you to send it in a format we can use.

Attach a print-quality image to your email whenever you have one you can share. If you send multiple images, either attach them to separate emails or compress them with a file-zipping utility. Or let us know that you need to send multiple images and ask for transmission instructions.

That’s all there is to it! Send all press releases to editor@oser.com. And remember, we love to get your news and we love to share it with the world. Don’t be shy about sending us your news — just make it easy for us to share it!

Coco Polo Chocolate Now in Your Dekalb Farmers Market

 

Coco Polo is now offered for sale in Your Dekalb Farmers Market in Decatur, Georgia. Your Dekalb Farmers Market is a pioneer in fresh food distribution; receiving direct shipments of unique products from around the globe, without costly warehousing and distribution delays. The result is a collection of the highest quality, lowest cost, and largest variety of fresh and organic food products currently available.

“If you have not heard of them, they have quite a story of their growth….this family business was literally built by the hands of the community. Up to 100,000 customers per week have supported the store for over 40 years. It’s an honor to be included in their family of products,” says Diane Yamate, Co-Founder of Coco Polo. “They do all the things that we would like to see done in the natural community: simplicity, responsibility, and a commitment to health.”

Coco PoloCoco Polo offers a unique and healthy addition to the chocolate shelf. Unlike standard chocolates in dark colored packages, Coco Polo features bright, exciting packaging contrasted with gold that catches the eye while scanning the store aisle. These rich chocolate bars come in both Milk and Dark flavors with 13 rich varieties. Coco Polo’s seven dark chocolate bars are all vegan and include: 70% Dark, Elderberry, Cherry, Cocoa Nibs, Almond, Ginger, and Toasted Coconut Chia. Coco Polo also offers milk chocolate in the following varieties: 39% Milk, Almond, Cherry, Elderberry, Hazelnut, and Mango.

Already in Whole Foods Market, Mom’s Organic Market, Sprouts Farmer’s Market, and The Fresh Markets, Coco Polo aims to offer the most delicious, sugar-free, real chocolate available in traditional and brand new flavors.

 

Writing Effective Fancy Food Show Marketing Copy

 

By Lorrie Baumann, Editorial Director, Oser Communications Group

Here are some quick tips for writing marketing copy that will start your sales conversation with prospective buyers even before they reach your Fancy Food Show booth.

 

  1. Remember whom you’re writing for! When you’re writing marketing copy to place in Gourmet News or a flyer to hand out at your booth, you’re writing for your customers, not for the general public. That means that you can use jargon or terms of art that you wouldn’t expect members of the general public to understand. However, you should also keep in mind that even your customers might not be familiar with abbreviations and acronyms that are specific to your company. Don’t assume that everyone knows what you mean when you shorten or abbreviate your company name, for instance.

 

  1. But also remember that the ubiquity of the Internet means that anything you write might ultimately be seen by anyone. That means that you shouldn’t put anything in your marketing copy that could embarrass you or your company if it’s seen online.

 

  1. Keep in mind that your marketing copy for your Fancy Food Show exhibit should reflect your goals for the show. There are many ways to focus your article, but you should start by picking one point to focus on and sticking with that through your entire article.
    • If you’re there to sell a specific product or to introduce a new product or product line, keep your focus on that. Be sure to mention how your product is distinguishable from the many others on the market. If your product has certifications or verified dietary attributes, mention all of them.
    • If you’re there to introduce your company to prospective customers who may not know anything about you, consider making your article a profile of one of your company leaders, either your CEO or someone who will be physically present in your booth during the trade show. Keep in mind that specialty food retailers want to know the story behind your products so they can share that with their customers.
    • If you’re there to remind your customers that you value your relationship with them, consider making your article a case study about how you solved a problem for one of your customers. That’ll remind your other customers that you’ve been there for them too.

 

  1. Don’t forget to include a call for action. That means making sure that your article includes an invitation to stop by your Fancy Food Show booth during the show as well as contact information for how you can be reached after the show.

 

Finally, if you’re writing an article for insertion into Gourmet News, remember that Oser Communications Group has an experienced editorial staff ready to help you out. Whether you get stuck and need a friendly suggestion about how to get started or you’d like to have someone glance over your draft and give you suggestions about how to smooth out your article’s flow, a five-minute phone call to our editorial staff might save you hours of stress. Don’t hesitate to give us a call at 520.721.1300 and ask for the editorial department.

 

Gourmet News is a publication of Oser Communications Group, and it’s not affiliated with either the Fancy Food Shows or the Specialty Food Association.

 

Authentic Dijon Mustard Flavored With Napa Valley Wine

mustardEdmond Fallot is adding a new mustard to its condiments line with its Napa Valley Pinot Noir Dijon Mustard. Grape must, mustard seeds mainly from Burgundy’s Terroir and Napa Pinot Noir are finely blended into a vividly-hued crimson purple paste. The flavor is delicate and will exquisitely enhance red meat, game, fish, sandwiches, pasta and sauces.

Wine and mustard are historically entwined: back in the day, the Romans consumed a fiery mixture comprised of wild mustard seeds and grape must – this famous “mustum ardere” (mustum, fermenting grape juice and ardere, to burn, blazing, from which the word mustard is derived).

Although Pinot Noir has been known for a very long time in Burgundy (apparently brought to France by the Romans), its history subsequently became mixed up with that of monasteries, which played a key role in the reputation of Burgundy vineyards. Well vinified, it produces wines characterized by great subtlety and a wide range of aromas (fruit, wood undergrowth).

Emmi Roth USA Honored with Six Medals at 2014 World Cheese Awards

Emmi Roth USA took home six medals at this year’s World Cheese Awards in the United Kingdom, a record for the company at this competition. These wins bring the total number of awards for the company’s U.S.-produced cheeses to 23 in 2014.

The company’s flagship cheese, Roth® Grand Cru® Surchoix, received a “Super Gold” award, earning the title of one of the 62 Best Cheeses in the World. This best-in-class distinction is the bookend in a banner year for Grand Cru — the line of Grand Cru cheeses has taken home a total of 10 awards in 2014.

It’s a journey that began 4,000 miles away, among the rolling hills of Wisconsin. There, the flavors of this perfect land, climate and fresh milk go into each wheel of Roth Grand Cru. This Alpine-style cheese is crafted in traditional copper vats and carefully cured by Roth cellar masters to reflect the distinct terroir of America’s Dairyland. Grand Cru Surchoix, hand-selected as “the best of the best,” cures for a minimum of nine months to create a firm texture and complex flavors of caramel, fruit and mushroom.

“This is truly our life’s passion,” said Linda Duwve, Vice President of Sales and Marketing at Emmi Roth USA. “The quality of the milk, the cheesemaking traditions, the dedication and expertise of our cheesemakers and cellar masters—you can taste all of that in each wheel. We don’t do all of this for the awards, but it’s humbling and an honor to have our flagship variety recognized among the top cheeses in the world.”

In addition, team Emmi Roth USA received the following honors at this year’s World Cheese Awards:

The Gold award for Grand Cru Reserve was also an extremely prestigious win for Emmi Roth. Grand Cru Reserve was competing in class 5514 against cheeses that had previously been awarded Supreme Champion, or the equivalent, in a national or international cheese awards competition in any country. Grand Cru Reserve earned the right to compete in this elite category after being named Grand Champion at the 2014 World Dairy Expo.

Emmi Roth’s parent company, Emmi of Switzerland, took home 11 medals, including three Gold awards for Piz Bever Extra, Kaltbach™ Cave-aged Le Gruyère AOP and Kaltbach Cave-aged Emmentaler AOP. Kaltbach Cave-aged Le Gruyère AOP was also named Best Le Gruyère AOP cheese in the sponsored trophy awards.

Hosted by the U.K.’s Guild of Fine Food, the World Cheese Awards is the world’s largest cheese event and the most respected competition of its type. This year, more than 250 judges scored nearly 2,600 cheeses from 33 countries.

Read more here and here about Emmi Roth USA and its 2014 cheese contest results.

Paso Robles Wine Country to Celebrate Inaugural BlendFest on the Coast

The Paso Robles Wine Country Alliance (PRWCA), in conjunction with the Cambria Tourism Board, San Simeon Tourism Board and Wine Coast Country announced a new partnership to bring a Paso Robles wine event to the north coast of San Luis Obispo County. On February 21, 2015 the 1st Annual Paso BlendFest on the Coast will showcase the best characteristics of each partner, combining the scenic beauty of the coast with Paso Robles Wine Country, only miles away. Held during off season, BlendFest is sure to become an annual marquee event helping to promote stays at the area’s lodging properties and celebrate Paso Robles Wine Country in a beautiful setting.

BlendFest will invite visitors to San Simeon and Cambria to Grow Wild beyond a glass of everyday wine and will feature 25-30 of Paso Robles’ renowned wineries, each featuring two distinct blends! Held at The Cavalier Resort in San Simeon, guests will be able to enjoy spectacular wines, only surpassed by the stunning coastal views.

“As evidenced by Paso’s recent honor as Wine Region of the Year by Wine Enthusiast magazine, the region has become known for rule breaking, unconventional blends,” said Jennifer Porter, Executive Director of the Paso Robles Wine Country Alliance. “It is now time those blends got their own dedicated festival!”

Read the rest of this story at Food & Food Equipment News, another publication of Oser Communications Group. You might also be interested in this story about Mollydooker wines.

West Coast Kate and Quinoa Vegetable Soup Mix

Frontier Soups WestCoastKaleQuinoaVegSoupEMThe new West Coast Kale and Quinoa Vegetable Soup Mix from Frontier Soups is a vegetarian and certified gluten-free soup that’s part of Frontier Soups’ Homemade-In-Minutes™ line. The soup has a hearty mix of white quinoa and flakes of kale and butternut squash that are freeze-dried to preserve nutrition. Home cooks add canned tomatoes, cubed butternut squash and chicken or vegetable broth and simmer for 25 minutes to make soup for the family. Everything else is in the soup mix, including onions and carrots and a savory seasoning that combines garlic, thyme, oregano, rosemary and a peppercorn blend.

This soup mix answers consumer requests for more vegetarian options and for soups that offer an easy way to incorporate popular superfoods into their diet. West Coast Kale and Quinoa Vegetable Soup Mix is available in 4.5-ounce clear cellophane packages that display the colorful ingredients at a suggested retail price of $5.95 to $6.49. Frontier Soups’ 34 varieties are all natural with no added salt, preservatives or MSG.

Ralphs Grocery Company to Hire 1,200 New Employees Across Southern California

Ralphs Grocery Company has announced that it is hiring to fill an estimated 1,200 permanent positions at its stores in southern California.

Ralphs currently employs more than 19,000 associates at its stores in southern California.

“Ralphs is committed to creating job opportunities for our current and future associates,” said Donna Giordano, President of Ralphs. “Working for Ralphs offers our associates great benefits, flexible schedules and a great place to grow a career.”

Ralphs is hiring for a variety of positions including front end, deli, bakery and store clerks. Ralphs is also looking to fill cake decorator positions and openings in its Murray’s Cheese and Starbucks shops that are located in many of its supermarkets. These positions and more are available at Ralphs supermarkets in each of thesSouthern California counties served by the supermarket company, which include Los AngelesOrangeRiversideSan BernardinoSan DiegoSanta Barbara and Ventura counties.

Ralphs invites interested applicants to visit www.ralphs.com/careers between November 17 and November 24 where they can join Ralphs’ talent network, sign up to receive job alerts and apply for jobs.

Click here to read more supermarkets news on GourmetNews.com.

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