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Gourmet Newswire

La Terra Fina Expands Dip Offerings with Two New Contemporary Flavors

In response to an increasing demand for convenient, flavorful dips and spreads made with real ingredients, La Terra Fina is expanding its already-robust line of dips and spreads to include two new offerings, led by bold flavors like zesty lemon and spicy green chilies.

Crafted in small batches using only clean ingredients, the new gourmet flavors are tasty when served hot or cold, for a quick snack or as the core ingredient for simple recipes. They include:

  • Lemon Pepper & Asiago Dip & Spread, a contemporary medley of classic flavors featuring freshly-cracked pepper paired with lemon and rich Asiago; perfect as a pizza topper or as a snack with zing!
  • Spicy Green Chile & Cheese Dip & Spread, an indulgent mix of spicy Chile and jalapeño peppers blended with sharp cheddar cheese; inspired by jalapeño poppers, perfect when used as a salad dressing, ingredient in Mexican food or just as a snack.

“We wanted to capture classic flavors in a new way for consumers to enjoy,” said Stephanie Robbins, La Terra Fina Director of Brand Development. “Our passion is making gourmet foods more convenient and accessible using nutrient-rich combinations – something we’re hearing from our consumers that they’re looking for – and these new flavors do just that.”

Available now for a suggested retail price of $4.99 per 10-ounce package, these new dips are made with real, clean ingredients, are certified gluten-free and contain no nuts or trans-fats. As an effort to minimize environmental impact, the packaging is made from 35 percent recycled PET materials.

Executive Leadership Forum Challenges Roles of CIO and CTO

Executive leaders from key retail, insight and technology companies — including The Kroger Co., Nielsen, Cisco, SAP America, Brookshire Grocery Company and RangeMe – will delve into prioritizing digital strategies and why and how these companies have put their chief information officers (CIO) and chief technology officers (CTO) at the center of enterprise-wide digital initiatives at the Food Marketing Institute’s Executive Leadership Forum on June 13.

FMI Chief Collaboration Officer, Senior Vice President, Industry Relations, Mark Baum offered, “Our forum presenters will make the case that the position of the CIO/CTO has transformed into a strategic enabler in today’s retail landscape, a departure from their traditional role as the interpreter of techno-talk or the head of a capital-hungry cost center. The developments will further challenge CEOs and other C-suite executives to co-lead technology discussion and decision in the board room, and subsequently better meet the changing needs of today’s digitally engaged consumer.”

Contributors to the forum include:

  • John D’Anna, Executive Vice President Chief Strategic Officer, Brookshire Grocery Company
  • Annette Franke, Vice President, Kroger Technology (Moderator)
  • Glo Gordon, Vice President, IOT Cloud, Cisco
  • Nicky Jackson, President & Co-Founder, RangeMe
  • Lori Mitchell-Keller, Global General Manager Consumer Industries, SAP
  • Laurie Rains, Group Vice President, U.S. Retail Consumer & Shopper Analytics, Nielsen

A supporting corporate partner for the event, SAP’s Mitchell-Keller noted, “The CIO is the new strategic innovation and information officer – aligned to the CEO, and the enabler of new business processes – because the digital transformation of grocery is the future and is something the entire organization must embark on together.”

SAP will also host roundtable discussions that focus on critical omnichannel infrastructure areas: digital store operations and commerce; digital supply chain; digital marketing and merchandising; and digital fresh. C-level industry participants from major grocery, regional, independent operators and wholesalers will participate and represent companies such as Brookshire Grocery Company, Meijer, Inc., Price Chopper Supermarkets, Publix Super Markets, Inc. and The Kroger Co.

“The industry has changed, retail has changed, and we’ve turned to technology leaders to take us into a new era of intelligence and scalability,” RangeMe’s Jackson said. “I cannot think of a more forward-thinking and appropriate group of leaders to address our new digital reality for the food retail industry.”

Color It, Texture It, Shape It, Taste It

Formulated with professional chefs in mind, Mona Lisa’s premium rolled fondant makes it a breeze to create colorful masterpieces. Made with high-quality, flavorful ingredients, the fondant complements and enhances the flavors in your desserts while adding visual pizzazz. It can be transformed into a wide variety of shapes and sizes, in original white or chocolate, or even tinted to make your own signature colors.
 
Extended Workability
Premium ingredients and unique formulation keep the rolled fondant pliable longer, allowing for extended working time with no cracking or tearing, even on shaped cakes.

Bright and Colorful
Quality ingredients deliver bright white color without the use of the food color additive titanium dioxide, and the chocolate fondant is deep, rich brown.

Stands Up to the Elements
When exposed to excessively humid or dry conditions, the fondant stands its ground and does not become sticky, tacky or dry.

Protective Packaging
Vacuum-sealed protection prevents the fondant from drying out on the edges and top, making the fondant 100 percent usable with no waste from unopened pails.

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