For 10 years, Against The Grain has been going against the trend towards food industrialization. It combines the highest quality, whole ingredients in unique ways to produce naturally gluten-free, minimally-processed products. It doesn’t compromise in taste and texture either.
Plant-based products are a new departure for Against The Grain. Its best-selling gluten-free bread and pizza products have always relied on animal protein, but when faced with the opportunity to develop a new line of products, it asked, why not create a plant-based product that was both gluten-free and grain-free? The new 100 percent plant-based Ginger Cookies and Chocolate Chip Cookies are just that. They are rich and buttery-tasting, soft and chewy, and made with real ingredients and no gums, binders, emulsifiers or preservatives. What it offers is a very satisfying, responsible indulgence that is easier on the planet.
About Against The Grain Gourmet
Against The Grain Gourmet is a celiac family-owned wholesale manufacturer of frozen gluten-free bread, pizza and cookie products located in Brattleboro, Vermont. It is also the only national gluten-free and grain-free bakery. The company’s products are made with a minimal number of ingredients with no preservatives or additives in its dedicated gluten-free and nut-free facility. It prides itself on paying its production staff the highest wages and the best benefits package in the industry.
Bell Plantation was born of one simple charge – to develop new and different products to deal with a large surplus of stored peanuts. From this charge a star was born: PB2 Powdered Peanut Butter. In removing 85 percent of the fat by pressing the roasted peanuts, Bell Plantation developed a tasty alternative to traditional peanut butters, and people have taken notice! PB2 is popular with athletes for its ability to add delicious flavor and additional protein to meals. Chefs appreciate the ease of use in recipes both savory and sweet, and anyone watching their calories or fat intake can appreciate the flavor of peanut butter without the guilt.
Following in the footsteps of PB2 is Chocolate PB2, which adds premium cocoa to the mix for a rich chocolate peanut flavor that is absolutely delectable. Chocolate PB2 only tastes sinful, though, as it is just as healthful as the original PB2.
Bell Plantation realized early on that the roasted peanut oil that had been pressed from the peanuts was too delicious to lose. The Extra Virgin Roasted Peanut Oil has a rich nutty flavor that tastes great on everything from vegetables to chicken or fish. It is a delicious addition to recipes, as a drizzle on vegetables or salads, or for sautéing to give foods a rich roasted peanut flavor. The possibilities are endless!
Bell Plantation recognizes that, while PB2 is the bees’ knees, not everyone is looking for an alternative to traditional peanut butters. That is why Bell Plantation also produces Plantation 1883 Peanut Butter in both smooth and crunchy. Plantation 1883 is all natural and sweetened with a touch of molasses for an unbeatable flavor. In 2015, Bell Plantation introduced Plantation 1883 Chocolate, peanut butter with premium chocolate. Decadent, delicious and decidedly delightful, Plantation 1883 Chocolate is destined to be your next peanut butter craving.
One day the Chief Executive Officer was putting Plantation 1883 on his crackers and thought, What if we could turn peanut butter into crackers? The result was Bell Plantation PBthins, a crunchy, slightly sweet and totally addictive cracker that packs the full creamy taste of peanut butter into 100 calories per all natural serving. Bell Plantation also produces PBthins in a gluten-free version that is just as tasty as the original.
As the Bell Plantation family of products continues to grow, you can count on the company’s promise that when you buy Bell Plantation products, you are choosing flavorful healthy foods that are good for you and your family.
Forty years from the development of his original CheeseSticks recipe and 30 years after the launch of John Wm. Macy’s CheeseSticks from a tiny storefront on New York’s Lower East Side, John Wm. Macy’s re-introduces its brand with a focus on the company’s history as a family-owned and family-run bakery and its dedication to making delicious baked snacks with simple, natural ingredients and expert craftsmanship.
The company is also introducing an addition to its line of cracker-shaped sourdough CheeseCrisps. Rosemary, the herb of love and remembrance, lends its magic to the company’s delicious new Cheddar Rosemary CheeseCrisps. With multiple layers of sourdough and aged Cheddar and Asiago cheeses, baked twice to crunchy perfection, they are simply unforgettable.
John Macy discovered his passion for food and entertaining as a teenager while catering clambakes during a summer on Martha’s Vineyard. In 1976, he developed his original CheeseSticks recipe for his small Northern California catering business. The twice-baked CheeseSticks, made with multiple layers of hand-mixed sourdough and aged sharp cheddar cheese, rolled into thin sheets and cut into strips and twisted by hand, soon became John’s signature appetizer at his catered events.
Following a move to the East Coast, John decided in the early 1980s to bake and sell CheeseSticks from his New York City loft apartment one day a week. He soon realized his tiny apartment kitchen and weekly batches of CheeseSticks were not enough to get the job done. In 1985, John opened a small shop on the Lower East Side of Manhattan and launched John Wm. Macy’s CheeseSticks.
Headquartered in Elmwood Park, New Jersey, John Wm. Macy’s family bakery employs a staff of 60 and produces a full line of specialty snacks for distribution in the U.S. and Canada. In 1990, John’s brother Tim joined him to help manage the family business. In January 2016, the two brothers were inducted into the Specialty Food Association Hall of Fame for “accomplishments, impact contributions, innovations and successes within the specialty food industry.” John’s enduring passion for good food and good times continues undiminished.
The Girard’s® brand had its beginning in 1939 with a recipe for Girard’s Original French Dressing created by Chef Pierre Girard at his San Francisco restaurant. The restaurant was located on the third floor above the historic John’s Grill (established 1908) located at 63 Ellis Street in San Francisco. This was the first three story restaurant in San Francisco. Over the years, the brand evolved into a retail dressing line, and added many unique chef-inspired varieties. In addition to the distinctive flavors, the brand is also known for its exclusive triangular bottle.
Girard’s premium dressings inspire the home chef to create delicious salads and more. Some of the delicious varieties in addition to the Original French include the ever popular Champagne and Light Champagne, Olde Venice Italian, Greek Feta Vinaigrette, Caesar, Spinach Salad Dressing and Chinese Chicken Salad. Two varieties, Raspberry and White Balsamic Vinaigrette, were recently improved by reducing the sweetness and removing artificial colors and preservatives.
The two new varieties, Vin Rouge (Red Wine) Vinaigrette and White French Dressing, were inspired by French cooking, and will take consumers to new heights. The Vin Rouge Red Wine Vinaigrette is rich and flavorful, with a blend of both Cabernet and Merlot wines. Garlic, onions and shallots round out the savory flavor profile. Versatility is the hallmark of the White French Dressing. It is a unique blend of buttermilk and white wine vinegar, with a touch of mustard and tarragon. It is great on leafy greens or pasta salad.
Girard’s Salad Dressings are part of the T. Marzetti Company, a subsidiary of Lancaster Colony Corporation. Other brands, in both the retail and foodservice markets, include Marzetti®, New York Bakery®, Sister Schubert’s®, Reames®, Cardini’s®, Chatham Village®, Romanoff®, Amish Kitchens®, Inn Maid® and Flatout®.
Enjoy Life Foods is making it easier for consumers to reorder allergy-friendly foods with its launch of an Amazon Dash Button for Enjoy Life Foods. Available to Amazon Prime members, the Dash Button for Enjoy Life Foods allows customers to reorder their allergy-friendly Enjoy Life snack stash before running low. A battery-powered, Wi-Fi connected device, the Amazon Dash comes with a reusable adhesive and removable hook to hang, stick, or place right where you need it. The Dash Button includes a status light indicator that turns green once an order is placed, and customers also receive an order notification by email and on their smartphone (if enabled) after an order is placed.
“As a brand rooted in the food allergy community, we understand the everyday stresses of living with food allergies, and our Dash Button is designed to alleviate the stress of keeping the house stocked with safe, allergy-friendly options,” said Joel Warady, Chief Sales and Marketing Officer at Enjoy Life Foods. “The Dash Button for Enjoy Life Foods allows customers to reorder their supply of allergy-friendly cookies, snack bars, chocolate bars, baking chocolate, baking mixes, seed and fruit mixes and Plentils® expeditiously. We’re excited to offer a unique, time-saving option that skips the online research phase with this simple tool that fits conveniently into a home pantry.”
An easy-to-setup process, Amazon Dash Button for Enjoy Life Foods can be acquired by Amazon Prime members and configured in a few simple steps, including selecting desired Enjoy Life products for ordering. Once configured, users can order by simply pushing their Dash Button for Enjoy Life Foods and have the ability to cancel orders before shipping. The Amazon Dash Button is available for $4.99, and customers will receive a credit to their Amazon accounts for the full $4.99 following their first order.
Dash Button for Enjoy Life Foods joins other leading retail brands, including Bounty, Tide, L’Oreal and more, and follows recent news of Amazon more than tripling the number of Dash Button brands in March 2016.
All Enjoy Life products are certified gluten free and Non-GMO Project Verified and free-from the top eight most common food allergens, identified as wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. For more information, visit www.enjoylifefoods.com.
One of the most exciting trends in food today is 100 percent grass-fed dairy. And in the 12 months since Organic Valley introduced its Grassmilk Yogurt in multi-serve tubs, the farmer-owned cooperative has established itself as the number one brand for 100 percent grassfed dairy in the US.
Today, Organic Valley added to its award-winning Grassmilk Yogurt line by introducing convenient 6- ounce single serve cups with two new flavors– Wild Blueberry and Strawberry, plus the original Plain and Vanilla varieties.
Organic Valley’s Grassmilk Yogurt has won accolades because it’s made from the exceptional organic milk that comes from cows that are 100 percent grass-fed — with no supplemental feed, grain or soybeans in their diet, just lush, fresh pasture and dried forages. The result is a delicate, premium, small-batch yogurt with the seasonal taste of grassmilk dairy. Nutritionally, Organic Valley Grassmilk Yogurt flows with naturally occurring calcium, conjugated linoleic acid (CLA) and omega-3s.
Why Organic Valley Grassmilk Yogurt cups are uniquely positioned to capitalize on the grass-fed trend:
Organic Valley Grassmilk Yogurt cups will appeal to consumers who are looking for exceptional “beyond organic” taste in new fruit flavors and more convenient packaging.
Like the original tubs, Organic Valley’s Grassmilk Yogurt cups feature cream-on-top, whole milk yogurt crafted from 100 percent grass-fed, non-homogenized organic Grassmilk® milk, along with organic strawberries, organic wild blueberries, organic fair trade vanilla and live probiotic cultures.
Organic Valley Grassmilk Yogurt cups will be available September 2016 in natural food stores, food cooperatives and major grocery chains nationwide. Suggested retail price is $1.69.
Organic Prairie, the brand of organic meats produced by the same farmer-owned co-op as Organic Valley, has introduced Mighty Beef Jerky, made from organic, 100 percent grass-fed beef. Available in Teriyaki, Original and Peppered flavors, these organic beef snacks deliver big, ready-to-eat flavor without worrisome additives. Many consumers today are looking for a quick protein snack, and Mighty Jerky is a sophisticated, savory flavor choice with an ingredient list that’s simple and clean: Mighty snacks are always organic and never contain GMOs, antibiotics, synthetic hormones, or artificial fillers.
Like Mighty Bar, launched in the summer of 2015, each paleo-friendly serving of Mighty Jerky contains 12 grams of gluten-free, nut-free, non-GMO, 100 percent grass-fed, organic protein. Mighty Jerky has a toothsome texture thanks to a touch of honey, which also improves shelf stability.
A Mighty opportunity for you!
Today, meat bars and jerky are no longer exclusively for the hunting and fishing crowd on a munchie run at the gas station. Next-generation meat snacks are for anyone seeking a healthy, protein-rich, low glycemic snack. Just so, a quality organic option was lacking—until the introduction of Mighty Bar and now Mighty Jerky.
“Having a busy lifestyle no longer means you have to sacrifice quality or nutrition when you want a quick snack,” says Eric Newman, Organic Prairie CEO. “Mighty Bar and Mighty Jerky are USDA Certified Organic, and they’re made with 100 percent grass-fed beef. So these snacks are delicious, nutritious, and simple the way nature intended.
The suggested retail price per two-ounce package of Mighty Jerky is $6.99.
ENZO Olive Oil Company continues to receive wide acclaim at regional, national and international competitions. During the 2016 competition season, ENZO has been awarded 57 medals to date at prestigious events around the world. The honors include Best of Show, Best of Class and multiple gold medals from Italy, Japan and New York, as well as regional competitions throughout California.
ENZO organic extra virgin olive oil is 100 percent estate-grown, utilizing a hands-on approach that results in fresh, premium and flavorful oil. ENZO’s full line of award-winning, California organic extra virgin olive oil includes: Delicate, Medium, Bold, Basil infused, Meyer Lemon infused, Garlic infused and Clementine Crush.
Grower-owned cooperative Oregon Cherry Growers (OCG) has achieved its certification as a B Corporation. Dedicated to nurturing the family farms of its coop members, OCG is one of the first agricultural cooperatives in the world to earn the third-party B Corp certification, in recognition of its environmentally responsible operations, progressive employment policies, quality products and community engagement.
The organization joins a prestigious group of international companies recognized as leaders in social and environmental standards, transparency and accountability.
“We are honored to be one of the country’s first B Corp-certified cooperatives,” said Tim Ramsey, President and CEO for Oregon Cherry Growers, “Oregon Cherry Growers has long embodied the qualities of a B Corp, but with official certification we join a larger community of like-minded businesses that share a desire to make a positive, sustainable impact in our communities. This certification marks another step in our legacy of setting industry standards for quality and innovation.”
OCG completed a rigorous assessment of its business, environmental and social practices to achieve the independent third-party recognition. The assessment recognizes OCG for sustainable practices across every aspect of the business, including:
With B Corp certification, the cooperative makes a commitment to ongoing sustainability gains and to conduct biannual recertification.
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.