Gratify Foods will introduce several new pretzel varieties at the Summer Fancy Food Show, held June 29-July 1 at the Jacob Javits Center in New York City at booth 1151. The popular gluten free snack company has added four new holiday flavors and one all-around flavor to its crunchy line-up.
Here’s a peek at the newest pretzels to join the Gratify Foods family:
White Chocolate Peppermint Twists: Luxurious white chocolate, sweetly studded with peppermint candy flakes, envelopes these gluten free pretzel twists, delivering gratification to holiday sweet teeth everywhere.
Peanut Butter Twists: Beneath a dark chocolate drizzle is a gluten free pretzel twist enrobed with a luxurious mixture of peanut butter and milk chocolate.
Dark Chocolate Peppermint Twists: Peppermint candy flakes adorn delectably rich dark chocolate that encases gluten free pretzel twists for this celebration of mint-meets-chocolate holiday snacking.
Dark Chocolate Twists: Gluten free pretzel twists coated with rich and creamy dark chocolate for the perfectly sweet and salty holiday crunch.
Everything Thins: Available all year round, this thin and crispy pretzel is topped with poppy and sesame seeds, sea salt and garlic powder making for an incredibly flavorful and crunchy snack. Sold in two sizes: 6-ounce and 10.5-ounce, these pretzel thins have a suggested retail price range of $3.99-$5.99 dependent upon size.
Gratify’s holiday pretzel packs are sold in 5.5-ounce bags with a suggested retail price of $4.99 and join the other gluten free snacks in the product line that includes: Sea Salt Pretzel Twists, Sea Salt Pretzel Sticks, Sesame Pretzel Thins, Milk Chocolate Covered Pretzel Twists, Yogurt Covered Pretzel Twists, Vanilla Cookies and Crackers.
Additionally the White Chocolate Peppermint Twists are available in a festive 1-pound “Paint Can” style container for club stores with a suggested retail price of $11.99. All the holiday products are available for order now.
Gratify’s product line is certified gluten free by the Gluten Free Certification Organization (GFCO) and is also certified kosher by the OU. The products are also free of many other allergens. Detailed product information is available online at www.gratifyfoods.com.
Learn more about the program and obtain downloadable activities for kids, families and educators at www.fda.gov/nutritioneducation; choose Read the Label Youth Outreach Campaign.
FDA is proposing to update the Nutrition Facts Label for packaged foods. For more information, see Proposed Changes to the Nutrition Facts Label.
Brownie Brittle™ will debut its newly designed packaging early this summer, and attendees will have an exclusive sneak peek at the Summer Fancy Food Show held at the Jacob Javits Center in New York City, June 29-July 1 at booth 5153. The art deco-inspired designs are classy and eye-catching, and will be a standout on grocery shelves across the country.
“These sleek and sophisticated designs elevate our product image, and make it easy for customers to select their favorite flavor at a glance,” said Brownie Brittle founder, Sheila G. Mains, known in the food industry as “Sheila G.”
Brownie Brittle is available in Chocolate Chip, Toffee Crunch, Salted Caramel and Mint Chocolate Chip flavors at major retailers andonline at browniebrittle.com. These new packages deliver five ounces of Brownie Brittle, one more mouth-watering serving for all to enjoy.
Additionally, the company will showcase its award-winning Brownie Brittle in 2-ounce. and 1-ounce snack sizes, available in three flavors: Chocolate Chip, Toffee Crunch and Salted Caramel. The 2-oz. bags are sold in case packs of 24. The 1-ounce bags are sold in case packs of 48. The bags are 120 calories per 1-ounce serving and first appeared on store shelves in the fourth quarter of 2013.
Mains noted, “Many of our loyal fans requested a snack-pack size and we are excited to make it available.”
With skyrocketing sales, Brownie Brittle has reinvented snacking with its thin, crispy treat, created to honor Sheila G.’s favorite part of the brownie.
2013 was a banner year for Brownie Brittle, LLC, as it was named the second-fastest-growing company in Florida and received many additional accolades from industry publications and associations. Brownie Brittle was also recognized by the National Confectioners Association as the “Best New Snack 2012,” and as a finalist for “Most Innovative Product.” Brownie Brittle is made with natural ingredients, certified kosher, and peanut free.
Brownie Brittle has an extremely loyal and engaged following of over 280,000 Facebook fans.
“We’re excited to be launching our new packaging,” Mains said, “while still offering that same crisp brownie taste our fans have grown to love.”
Sriracha has lived in the spicy condiment spotlight for the past few years making a flavored appearance in everything from popcorn to potato chips and every possible application in between. Musashi Foods has broken the mold of traditional red sriracha with the launch of its Midori Sriracha made from green serrano peppers, turning the heat up on this popular hot sauce.
Additionally this New York-based specialty food company has launched an authentic Japanese Spicy Mayo, the only of its kind on the market today. Both the Midori Sriracha ($4.99) and Japanese Spicy Mayo ($5.49) are available now for purchase at Amazon.com and musashifoods.com. Also, these unique and all natural products will be on store shelves throughout New York and beyond in the weeks and months to come.
“I saw a need for an authentic Japanese Spicy Mayo in the marketplace and spent the past year perfecting the recipe and developing the necessary infrastructure to bring this product to a mass market,” said Musashi Foods Founder and President Gideon Sarraf.
Sarraf is an accomplished entrepreneur with a passion for hot and spicy food. In fact, Sarraf has long made his own sriracha sauce at home, perfecting the heat level to satisfy his advanced palate. After realizing how popular truly authentic Japanese Spicy Mayo is, Sarraf set out to bring this product to market a little over a year ago. During the process and research he also spotted a need for a green sriracha with a different flavor profile than the traditional red sriracha on store shelves today.
“The response to these products has been wholly positive, and we hope to bring it to supermarkets across the country. People have been actively searching for these products; now they finally have a place to buy them,” he said.
Musashi Foods will be at the Summer Fancy Food Show in a booth located in the “New Brands on the Shelf” Pavilion, located on Level 1, behind the 3400 aisle.
Moonstruck Chocolate Co. introduces a new look for its Tumbled Chocolates collection, providing fans of these baubles with a more portable and practical pouch than previously available. The new 4-oz. stand-up pouch is re-sealable, making it easier than ever to snack on a handful now and save the rest for later without compromising freshness, aroma or flavor.
“We drew inspiration for our Tumbled Chocolate collection from the ancient Egyptian technique of panning ingredients, or slowly drizzling, rolling and tossing centers like fruit and nuts with chocolate,” explains Julian Rose, master chocolatier for Moonstruck. “The result is a bite of rich, layered chocolate followed by a beautiful burst of flavor and texture from a well-paired interior. With our new packaging, these pearls of decadence are easier than ever to enjoy on the go or in the comfort of home.”
Moonstruck’s Tumbled Chocolate collection offers premium Belgian milk and dark chocolate surrounding all-natural centers sourced locally whenever possible. Each batch is hand-tossed to perfection for a true artisan chocolate experience. The new pouches are ideal for a quick snack or treat, and the 4-oz. size is just the right amount for a taste of indulgence without overdoing it. Moonstruck offers four varieties:
Moonstruck’s Tumbled Chocolate collection is available online at www.moonstruckchocolate.com, at select retailers nationwide, at its St. John’s store and in its four Moonstruck Chocolate Cafés in Oregon. The 4-ounce packages are offered at a suggested retail price of $4.99 each.
Kings Food Markets has hired retail merchandising expert Jeff Binder as the Vice President of Center Store. Binder will be responsible for overseeing the grocery, dairy and frozen food departments as well as the non-food and beauty departments. He will report directly to Chief Operating Officer Rich Durante.
“We are very excited to have Jeff join our team,” said Judy Spires, President and CEO of Kings Food Markets. “Kings is already known for its rare finds, but Jeff will help us build on that reputation, expanding our assortment of high quality products throughout the center of the store. He will help us continue to evolve our unique, curated experience for our customers, ensuring they are inspired each time they set foot through our doors and down our aisles.”
With more than 20 years of leadership in the retail industry, Binder has extensive experience building premium brands. Prior to joining Kings, Binder was Vice President/Divisional Merchandise Manager for Bloomingdales and was responsible for helping to introduce and grow distinctive brands for Bloomingdales. Earlier in his career, Binder was with Hechts (now Macy’s) and held various roles including Divisional Merchandise Manager. Binder received his Bachelors of Science in marketing from the University of Maryland and currently resides in Warren, N.J. with his wife Sherrie and their two children.
The Imperial line is carefully crafted under the guidance of master chorizo-maker Dr. Antonio Libran, a veterinarian expert with more than 30 years of experience in the food and Spanish cured meats industries. The team sources premium American pork meat, the world’s best Spanish paprika and only the finest hand-selected spices. Each features a lengthy, dry-curing process to ensure all natural ingredients season slowly to lend each chub the authentic flair and flavor of old Spain. This Spanish artisan technique produces a signature bouquet and texture not found in mass-produced chorizo varieties, both domestic and imported.
The Wisconsin Economic Development Corporation (WEDC) has awarded a $250,000 grant to Florence County to help re-open a grocery store that has been vacant for more than seven years.
The lack of a full-service grocery store has been an impediment to economic development in the county and has been an issue in recruiting potential employees, state and county officials say. It also has resulted in half of the county being declared a “food desert” by the federal government.
After several years of trying to fill the vacant Haberkorn’s grocery store, Pat’s Foods, an Upper Peninsula grocery chain agreed to take over the building and open a new store. The county in March created a Tax Incremental Financing (TIF) District to help fund the project, and the WEDC grant provided the final piece of the necessary funding.
The new grocery store, a $1.2 million project, is expected to open in June.
“Not only does this project fill a critical need for the residents of Florence County, but it has a significant economic impact as well,” said Lieutenant Governor Rebecca Kleefisch, who visited Florence to announce the state grant. “The new store will create about 20 new jobs, and it establishes a downtown anchor that could lead to additional retail growth.”
The state funding is part of WEDC’s Community Development Investment Grant Program, which supports community development and redevelopment efforts—primarily in downtown areas—throughout the state.
“We are pleased to play a key role to bringing a much-needed resource to Florence County,” said Reed Hall, secretary and CEO of WEDC, who joined Kleefisch in making the announcement. “Our Community Development Investment Grant Program is helping communities and counties all over the state with projects like this that will provide a shot in the arm to the local economy.”
State and county officials say the project is a prime example of how public and private entities can work together on initiatives that provide a significant benefit to the community.
“Economic development and job creation doesn’t happen in Madison,” Hall said. “And it can’t happen without strong partnerships like this one. The state, the county and private business worked hand in hand to make this happen.”
“Having a full-service grocery store open again is an important step for Florence County,” said County Chairperson Jeanette Bomberg. “It will help boost our economy. It will create jobs, improve our internal and external image, increase the tax base and help spur new retail growth. But more importantly we will have fresh fruits and meats to purchase locally.”
“The Wisconsin Economic Development Corporation and the state of Wisconsin sent a message that rural counties do matter—and for that we are so grateful,” she added.
Ben Campioni, owner of Pat’s Foods, said the company had been considering reopening the store in Florence for the last five years, but financially the project was not feasible until the state grant became available. Campioni also owns and operates grocery stores under the Pat’s Foods name in the Upper Peninsula communities of Houghton, Hancock, Calumet, Ontonagon, and L’Anse.
“We will strive to be an asset to Florence and the surrounding area by providing products and services needed by the residents and seasonal visitors,” Campioni said. “We take part in the communities we serve by giving back to the towns and local charities generously, and we base our business around being “hometown proud.’”
The new grocery store is the latest example of the increased economic development taking place in Florence County.
A new Family Dollar Store is being planned in downtown Florence for late 2014, and Florence Hardwoods LLC is in the middle of an expansion project in the industrial park. All three of these new projects are benefiting from the county’s newly created TIF District.
The city of Irwindale, Calif. has apparently made peace with the manufacturer of Huy Fong Foods Sriracha Sauce and withdrawn its nuisance complaint and lawsuit after a meeting with the company’s owner and representatives of the state’s economic development office. The Associated Press reports that Huy Fong Foods Owner David Tran has promised to take action to improve the plant’s air filtration system if the offensive odors that gave rise to complaints from local residents recur during next year’s production season. Texas had sent a delegation of lawmakers to California to let Tran know that if Irwindale wasn’t happy about Huy Fong Foods’ presence in their city, Texas would be happy to accommodate the plant.