TEA•RRIFIC! ICE CREAM® ice cream is now available at most Whole Foods Market locations throughout New England. The following flavors will be available – Chunky London Mist, Ginger Matcha, Masala Chai and Chamomile.
Mario Leite, President and Founder of TEA•RRIFIC! ICE CREAM stated, “We are very excited to extend our relationship with a partner such as Whole Foods Market which maintains such high standards in its product selection, and to have the opportunity to share our distinctly delicious ice cream with their customers throughout New England.”
To find a location near you, visit the company website at http://tearrificicecream.com/where-to-find/.
505 Southwestern has reached an agreement with H-E-B Markets to sell its line of All Natural 505 Southwestern sauces and salsas in 62 H-E-B Markets across the state of Texas. 505 Southwestern Sauces and Salsas are available in mild, medium and hot flavor profiles, are all natural, gluten free and made with 100 percent green and red chile peppers grown in the Hatch Valley of New Mexico, also known as the “Chile Capital of The World.” 505 Southwestern products come in five tantalizing varieties including Flame Roasted Green Chile, Green Chile Sauce, Enchilada & Tamale Sauce and an assortment of Salsas.
“We have seen an overwhelming positive response from both retailers and consumers to the quality and superior taste of our sauces and salsas. We are extremely excited that Texans will now have the opportunity to experience our 505 Southwestern sauces and salsas for themselves,” said Ray Gadd, Executive Vice President of 505 Southwestern.
Rapidly growing in popularity nationwide, 505 Southwestern sauces and salsas are setting the standard in the fast growing Hispanic-influenced sauce category. 505 Southwestern uses only Hatch Valley pungent green chile peppers that deliver a smooth, simmering heat and a kaleidoscope of chile flavors based upon legendary recipes of generations past from the Hatch Valley in southwestern New Mexico.
505 Southwestern sauces and salsas are available in mild, medium and hot tantalizing flavor profiles and packed in glass jars.
Fruit gels from Hawaii, Sriracha popcorn from Washington state and beet yogurt from New York all made the finals in the Specialty Food Association’s 2014 sofi™ Awards contest.
A sofi is considered the highest honor in the $88 billion specialty food industry. A national panel of specialty food professionals tasted and evaluated 2,025 specialty foods and beverages across 30 categories to come up with their list of 109 finalists.
Winners will be announced at a red-carpet ceremony June 30, 2014, at the Association’s Summer Fancy Food Show in New York. The event will be hosted by Dominique Ansel, the noted pastry chef.
“Creativity, innovation, and excellence were in evidence across all awards categories,” says Association President Ann Daw. “The finalists reflect the best of the craft, care and joy our members bring to the specialty food they create.”
The awards are open to members of the Specialty Food Association, a not-for-profit trade association for food artisans, importers and entrepreneurs. “sofi” stands for Specialty Outstanding Food Innovation.
Judges spent five days selecting finalists. They included top buyers from Fresh Direct, Whole Foods Market, Cooper’s Hawk Winery & Restaurants, Mollie Stone’s Market, DeLaurenti’s Specialty Food & Wine, Kroger, Bristol Farms, Sickles Market, and Artisanal Premium Cheese. The panel also included a food historian, executive chefs from Loi restaurant and Grand Central Oyster Bar, and journalists from Food & Wine, The Wall Street Journal, Edible Manhattan and Cooking Stoned.
The Associated Press is reporting that the city of Irwindale, Calif. has declared the Huy Fong Foods, Inc. plant that makes its Sriracha Hot Chili Sauce is a public nuisance. The action gives Huy Fong 90 days to abate the odors that have prompted complaints from nearby residents and gives city officials the right to enter the plant and make changes if the odors persist past that date, according to the Associated Press. Read the entire story here in the Huffington Post.
Aligned with nature’s wisdom, Juiceology takes the science of juicing to a whole new dimension with its mind-blowing juice superblends. Unlike anything out there, it is the first and only superblend of premium juices and whole grain extracts that delivers an unparalleled freshly juiced experience in its purest form.
Be inspired to live well! Its new Green Essentials, a luscious blend of Green Apple, Cucumber, Kiwi, Pear, Banana, Spirulina, Blue Green Algae, Spinach, Wheatgrass and Oat Grass with Juiceology’s whole grain extracts, is unlike any green juice on the market.
Juiceology is passionate about nature’s most precious fruits, vegetables, and grains. It provides daily wellness by harnessing the pure, vital health benefits of all of these raw ingredients, delivering them together, for the first time, in their least processed and most beneficial form.
Unlike heavy meals, Juiceology is perfect for breakfast, after long day at work, before a workout, or whenever the body needs to be nourished. Be uplifted by refreshing superblends that nourish and restore the entire body. Feel better all day long with convenient, ready-to-go fresh, raw fruits, vegetables, and whole grains that provide a totum of nutrients and fiber. Uniquely healthy, Juiceology has no added sugar, unlike other “fresh” juices on the market, and is wheat gluten-free.
Created by family-owned and Los Angeles based Daklen Inc., Juiceology gets a powerful dose of micronutrient extracts, which are designed to be easily assimilated by the digestive system. Made from unique blends of only the freshest high-quality oats and barley that are derived in-house from a special founders and family recipe, the masterfully crafted grain extracts enhance Juiceology’s nutritional value without boosting calories or affecting the fruit or vegetable’s pure, delicious flavor.
Fiber-up and return to health! Whole grain extracts deliver 32 percent DV of fiber per bottle along with essential vitamins and minerals, including iron, magnesium, selenium, thiamin, riboflavin, and folate. Nutrients are easily absorbed in liquid form. Bottled in Los Angeles and sustainably crafted with local West Coast ingredients, Juiceology is naturally blended in five brilliant flavors: Plum/Grape/Blackberry, Blueberry Acai, Pome Blue Cran, Peach Mango, and the new Green Essentials.
Juiceology is now available at Bristol Farms, Ralph’s, Stater Bros., Raley’s, CVS Los Angeles, Duane Reade, D’Agostino, King Kullen, Dave’s, Roche Market, Weis Market, Food Town, and other fine retailers. Experience the Juiceology difference at www.purejuiceology.com.
Frog’s Breath IPA from Coronado Brewing Company has a bright citrus flavor derived from spices, kaffir lime leaf, lemon and orange zest. This unfiltered IPA was adapted from a home-brew recipe developed by two local Coronado homebrewers who are also retired Navy frogmen. Once the beer went on draught at the Coronado pub and restaurant, it was an immediate hit.
Frog’s Breath IPA specs:
Style: India Pale Ale (unfiltered)
Bitterness: 50 IBU
Package: 22 ounce bottles, draught 1/6 bbl and 1/2 bbl
Release: April 2014 launch through August 2014
Malts: 2-row, C-15, Carahell
Hops: Centennial, Columbus, Wakatu, Sorachi Ace
Yeast: Cal Ale
Where to find it:
Frog’s Breath IPA will be sold throughout Canada and 15 states: Arizona, California, Connecticut, Florida, Hawaii, Massachusetts, Nevada, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Virginia and Washington.
The American Cheese Society (ACS) today announces its Call for Entries for the 2014 Judging & Competition. This annual judging of American cheeses and cultured dairy products takes place July 27 and 28, 2014, at the Sacramento Convention Center in Sacramento, Calif., immediately prior to the 31st Annual ACS Conference, Celebrating the American Cheese Plate, which will be held from July 29 to August 1 in Sacramento.
The largest competition of its kind, the ACS Judging & Competition saw a record 1,794 entries in 2013, submitted by 257 cheesemakers. As the ACS Judging & Competition returns to California for the first time in more than ten years, participation in 2014 is expected to be stronger than ever. The ACS Judging & Competition Committee has enlisted 38 renowned judges from around the world to evaluate products across 106 different categories. The Judging & Competition recognizes cheeses of the highest quality for their aesthetic and technical merits. Awards for first, second and third places are given to the cheeses which receive the highest scores in their category, based on a minimum point threshold. After two intense days of judging, first-place winners in each category are evaluated together, and a “Best of Show” is chosen. Winners will be revealed at the annual ACS Awards Ceremony on Thursday, July 31 in Sacramento.
The 2014 Call for Entries is open through Friday, May 16. The entry fee for each product is $60 through May 9. From May 10 to May 16, the entry fee will increase to $85. ACS is accepting entries via its dedicated online entry site, www.cheesejudging.com. Producers can log into the site to enter new products, or to view previous year’s entries and make edits or additions for 2014.
Registration for the ACS Annual Conference opens May 5, 2014. Individuals who purchase a full conference registration or a Thursday Day Pass can attend the ACS Awards Ceremony on July 31. Individual tickets to the Awards Ceremony may also be purchased by ACS members beginning on May 5.
Members of the public are encouraged to participate in the 2014 ACS Conference & Competition by volunteering (all volunteers receive one complimentary ticket to the Festival of Cheese), purchasing tickets to the Festival of Cheese, and attending the annual Cheese Sale. The Cheese Sale, on August 2, offers the opportunity to purchase artisan cheeses at incredible prices, with all proceeds benefiting the nonprofit American Cheese Education Foundation. Those interested in volunteering must be 18 years of age or older, and are encouraged to sign up for a variety of shifts and events at http://www.cheesesociety.org/conference/volunteer/.
For more information about the 2014 ACS Conference & Competition, visit the ACS website.
Two Italian favorites are teaming up as Top Chef fan-favorite Fabio Viviani joins Columbus Foods for its “Meat Up” food truck tour, inviting Americans to explore the simple Italian goodness of premium salumi and deli meats. They’re hitting the road this April and May, spending a week each in Scottsdale, Salt Lake, Boston, New York Metro and New Orleans, as part of the company’s long-standing tradition of local market retail promotions.
With thriving restaurants in Los Angeles and Chicago, Fabio is a shining star in the culinary world following a successful stint on season five of Bravo’s hit television show Top Chef and the New York Times bestselling cookbook ‘Fabio’s American Kitchen’. “I grew up making salumi with my grandmother in her kitchen in Florence, Italy,” he recalls. “I love the fact that Columbus was founded by Italian immigrants and shares my dedication to the traditional process and simple Italian goodness found in the salumeria, or Italian delicatessen. It’s an honor and a privilege to work with a brand that is equally inspired by the Old World craft that has informed my life and career.”
Beginning April 9, Columbus and Fabio will woo the crowds at four top-tier events including the Scottsdale Culinary Festival, Boston’s MayFair, Mother’ s Day Weekend at the New York Botanical Garden and the NOLA Food & Wine Experience, showcasing Columbus’ broad variety of salumi and deli meat offerings. While in town, Columbus will also share samples from its branded food truck at local grocery retailers – the full schedule and details can be found at www.ColumbusMeatUp.com.
“Fabio bridges traditional Italian heritage with today’s contemporary lifestyle. His approach to recipe creation – dishes that are simple to prepare and full of flavor – is a perfect complement to Columbus. We’re looking forward to him engaging consumers and providing ideas for meals they can create at home.” said Michael Cruz, director of marketing at Columbus Foods.
Win a chance to cook with Fabio
From April 9 – May 30, consumers can stop by the “Meat Up” tour or visit www.ColumbusMeatUp.com to enter to win a trip to Los Angeles, two nights lodging and a cooking session with Fabio at his Moorpark, Calif. restaurant, Café Firenze.
The Easter bunny is on his way, and he’s got a sweet tooth. Nearly 83 percent of parents plan to include candy and chocolate in their Easter baskets this year, according to a nationwide survey by the National Confectioners Association (NCA). Additional popular items in the basket include non-edibles, such as crayons, stuffed animals and books (73 percent).
Total U.S. confectionery sales this Easter season are projected to be $2.26 billion – up four percent from 2013 – due to three extra weeks of merchandising. About 81 percent of survey respondents said they will share or gift candy during America’s favorite springtime holiday.
“The survey indicates that kids and adults alike continue to celebrate the Easter holiday by enjoying one of life’s great treats: candy. And with 87 percent of parents planning to buy or create Easter baskets for their children, the long-standing tradition lives on,” said NCA Executive Vice President Alison Bodor.
“Candy has a special place in American culture,” continued Bodor. “It’s what many people enjoy at holidays and other celebrations. And studies show that consumers know how to ‘treat right.’ Research suggests that candy comprises only 2.2 percent of the average diet.”
Holiday Purchasing Trends
NCA’s survey determined new insights about Americans’ buying preferences and habits:
The tradition of the Easter bunny began with the Easter Hare in Germany, who would leave brightly colored eggs for children on Easter morning. In the 18th century, the tradition of the Easter Hare came to the United States and eventually evolved into the Easter bunny we know today. Now, chocolate bunnies are the most popular items in Easter baskets, and are paired with other favorites, like jelly beans and marshmallow treats. How eggs-cellent!
Survey results related to the chocolate Easter bunny include:
Jelly beans remain a seasonal classic – more than 16 billion of them are made for Easter each year in the United States. Cherry is the most popular jelly bean flavor among survey respondents (24 percent). Strawberry is another top favorite (19 percent), while licorice, lemon and grape collectively are enjoyed most by 35 percent of Americans. Surprisingly, about 22 percent of those surveyed prefer an “other” flavor. Perhaps the Easter bunny voted for carrot!
Visit www.CandyUSA.com/Easter for more sweet information on candy, Easter and celebration ideas.
You may also keep up with NCA on Twitter (@CandyUSA) and Facebook (www.facebook.com/NationalConfectionersAssociation).
Arena Cheese’s Spring Green Colby won Best of Class at the 2014 World Championship Cheese Contest. Team Arena, led by Cheesemaker Bill Hanson, will be proud to accept the medal and blue ribbon at the awards banquet to recognize this team’s continual striving for excellence. “We are honored to be recognized as the best among so many fine cheesemakers who make Colby. We’ve been making authentic Colby cheese traditionally for over 15 years,” stated Bill Hanson, a Wisconsin cheesemaker for over 25 years. The World Championship Cheese Contest is the largest technical evaluation of cheese and butter in the world. This year, 2,615 entries from 22 countries were entered into 90 categories.
The story of Colby Cheese is one of American ingenuity and abundance of quality ingredients. In 1885, a cheesemaker by the name of Joseph P. Steinwand in the Wisconsin town of Colby was working on a cow’s milk Cheddar cheese in his creamery. He experimented by washing his curds in cold water. This slight change in the cheese making process created a new cheese that was like Cheddar but creamier, softer and with a milder, more buttery flavor…the cheese we now enjoy as Colby.
Spring Green Colby cheese, crafted in Arena, Wisc. by Arena Cheese, garnered another high honor by being re-certified for an additional year under the BRC Global Food Standards guidelines with an A rating, the highest possible, as part of the Global Food Safety initiative. “As retailers and consumers are demanding more safety in the food we eat, Arena Cheese is proud to be working at the very highest standards and for being acknowledged for this effort,” says Cheesemaker Bill Hanson.
Arena has earned 13 national awards since 2002 and took home an award this year for Fresh Cheddar Curds in addition to the Best in Class award earned by the Spring Green Colby. In total, 257 cheese companies entered 1,794 different products for judging.
Arena Cheese is one of Wisconsin’s oldest cheese plants. This creamery is located in the Wisconsin River Valley within the lush, green rolling hills of the Spring Green area, made famous by visionary architect, Frank Lloyd Wright as well as by Arena’s delicious cheeses. Arena Cheese also makes deli horn mild Gouda, a natural hardwood Smoked Gouda and longhorn and deli horns of Colby/Jack.