Castello® cheese, maker of creatively crafted cheese available at grocery and fine food stores nationwide, will celebrate the art of cheese with its New York City Pop-up Store, open today through July 6 at 462 West Broadway in New York City’s SoHo neighborhood.
Over the next nine weeks, Castello will offer visitors a selection of premium cheeses; interactive tastings; elegant, made-to-order Premium Cheese Layer Cakes for celebrations; mini seminars about entertaining with cheese; experiential evenings centered around cheese; and in-store sculpting demonstrations transforming premium cheese into works of art depicting New York City landmarks. Plus, cheese lovers have the opportunity to win access to an exclusive Castello Pop-up Store grand opening party on May 14 with Chef Michael Symon, James Beard Foundation award-winning chef, restaurateur, television personality and author.
“For more than 120 years, Castello has been the source of the finest creatively crafted cheeses, bringing innovation and tradition to the art of cheese making,” said Susan Burris, Castello Brand Manager. “We pride ourselves in offering traditional regional recipes and our own uniquely crafted cheeses, always made with natural ingredients. This attention to detail comes to life in our Castello New York Pop-up Store, where food lovers can experience the true art of cheese, whether it’s for personal enjoyment, entertaining or life’s many celebrations.”
Win your way to an exclusive epicurean evening
Twenty-five food lovers and one guest will win access to a private party on May 14 to celebrate the store’s grand opening with cheese and wine. Winners will have the chance to meet Symon and will witness the unveiling of a specially commissioned sculpture of the New York City skyline, carved by renowned food artist Jim Victor entirely out of Castello Alps Selection Hirten cheese.
Cheese lovers age 21 and older can enter to win by sharing a photo that shows cheese is a work of art using the hashtag #CastelloArt by May 11 at 11:59 p.m. EDT. Winners will be drawn at random and notified on May 12. Full legal rules are available at facebook.com/castellousa.
Ongoing experiences for cheese lovers
From May 2 through July 6, the public is invited to visit the store, which will offer a wide selection of Castello cheeses for sale, including many available only for a limited time in the United States. In addition, store visitors are invited to participate in the following opportunities and activities:
A store that elevates cheese making to an art: Food lovers who visit the Castello New York Pop-up Store will find a variety of items for purchase that celebrate the art of cheese. Varieties include Castello extraordinarily tangy and distinctive Danish Blue cheeses; buttery, nutty and irresistible Havarti cheeses including Creamy, Aged, Light and gourmet flavors; exceptional Alps Selection cheeses crafted in the Alpine tradition; and super-premium Unika collection handcrafted, uniquely styled artisan cheeses. Many items to elevate the enjoyment of cheese are also offered, including flatbreads, fruit pastes, fig spreads, chutneys, jams and jellies, as well as cheese preparation and serving utensils.
To learn more about Castello cheese, find delicious recipes and more, visit castellocheese.com.
Woot Froot is a line of fresh cut peaches and nectarines packed in snack-size bags as well as larger packages that company President Kim Gaarde says has the flavor and texture to provide consumers with a great eating experience. The brand belongs to Fresh Fruit Cuts of Fresno, Calif.
Gaarde’s confidence in the new product is backed up by recognition from the United Fresh produce trade association, which has named Woot Froot as a finalist for its 2014 Best New Fruit Product Award as well as by several years of research and development that involved the evaluation of more than 500 fruit varieties and development of Fresh Fruit Cuts’ proprietary process for packing the fruit to keep its fresh appearance and texture.
With consumers responding positively to convenience driven items including fresh cut fruits and vegetables, and snack items like carrots and apples continuing to grow in popularity, Woot Froot sliced peaches and nectarines have been a positive addition to the fresh-cut snacking category, Gaarde said. “It has been a whirlwind of activity and opportunity here; we are very excited to see these products become successful in market.”
After the success of last year’s production, the company was able to make recent equipment upgrades within their facilities, allowing them to add additional SKUs and pack sizes. Woot Froot will now be offered in 3-ounce bags, five-count multipack clamshells, 14-ounce bags, and 10-ounce, 20-ounce and 2-pound trays, and is scheduled to hit retail stores starting May 15. For more information on fresh cut peaches and nectarines, visit www.wootfroot.com or contact Fresh Fruit Cuts at firstname.lastname@example.org. United Fresh will name the award winners in June.
Cherchies Specialty Foods is introducing four new products to its line of gourmet foods: Strawberry Hot Pepper Jam, Blackberry Preserves, Lem’n Raspberry Marmalade, and Apple Butter Spread. Cherchies showcases these items in new attractive 10-ounce jars perfect for creating an enticing product display.
Cherchies Specialty Foods has been producing award-winning gourmet foods since 1978 and has a reputation for innovation, excellence in quality and personal-touch customer service.
For more information about Cherchies Specialty Foods, call Christine Hartfield at 800-644-1980 or email at email@example.com.
Giovanni Food Co. Inc. has earned Gluten-Free Certification from NSF International, a global public health organization, for its Greenview Kitchen organic pasta sauce, pizza sauce and bruschetta. The NSF Gluten-Free label is a signal to consumers with gluten intolerance or celiac disease that the product contains less than 20 parts per million (ppm) of gluten.
This is essential as the U.S. Food and Drug Administration recently published the final rule that sets a gluten limit of 20 parts per million (ppm) in foods labeled as “gluten-free,” “without gluten,” “free of gluten” or “no gluten.” The compliance date of this final rule is August 5, 2014. In 2011, NSF International developed a voluntary gluten-free standard and certification program, which verifies that certified products do not exceed this limit.
This certification helps Giovanni Food Co. meet the needs of consumers who need verification that the products they purchase are gluten-free. It is also significant to the company’s current private-label and contract manufacturing customers.
“It is important to our company that we provide consumers with products that have the attributes they are looking for,” said Louis DeMent, CEO of Giovanni Food Co. “Having this gluten-free certification, along with our recent non-GMO project verification, enables our brand, Greenview Kitchen, to stand out among the many others that are in the marketplace.”
To earn the certification, Giovanni Food Co. had to meet the requirements of the NSF Gluten-Free Certification Program by developing a gluten-free compliance plan for production and/or handling facilities and successfully pass both on-site facility audits and product testing. Supplier assurance, manufacturing practices and training methods were evaluated to verify the company’s ability to create products that meet the certification requirements. Random product samples were collected and tested at an NSF International laboratory to verify gluten levels are below the FDA limit.Facilities are audited and products are tested annually to confirm ongoing compliance to the program.
“NSF International developed this voluntary standard to provide consumers with a science-based gluten-free certification program they can trust,” said Jaclyn Bowen, General Manager, Agriculture and Specialty Food Programs at NSF International. “Earning NSF Gluten-Free Certification for its Greenview Kitchen organic pasta sauce, pizza sauce and bruschetta demonstrates Giovanni Food Co.’s dedication to meeting the needs of its customers as well as the gluten-free integrity of its products.”
Products meeting all certification requirements are authorized to bear the NSF Gluten-Free seal and are included on NSF International’s website to demonstrate the products are certified gluten-free.
Not the typical granola, WOATS Oatsnack is a sweet modern day fusion of wholesome gently baked oats and premium ingredients that kids can enjoy and parents can feel good about. Their mouth-watering flavors and convenient size make them an easy on-the-go solution for when hunger strikes between classes or after school.
Each bag is filled with delicious clusters of healthy oats and tantalizing ingredients that satisfy cravings without preservatives or excess fat. Nuts About Berries pairs handfuls of Southern roasted praline pecans with tangy cranberries for a mix that will give students energy so they can focus on their goals. Cookies ‘n’ Dreams is a sweet treat any child will adore, filled with golden oats and savory chunks of chocolate vanilla cream sandwich cookies. Peanut Butter Graham Slam is the perfect snack for game day, with crisp honey graham crackers and sweet butter toffee peanuts that add protein to this healthy indulgence.
Founded in December 2003, Anderson Trail is a values-driven food company with the motto of “Humble Oats with Ambition.” This not only stands for their creative flavor combinations, but also represents founder Justin Anderson’s desire to help other kids and young adults dream big. Anderson set his sights on entrepreneurship at the age of 16, founding his first successful venture into the food market with Anderson Trail Premium Soft Granola. Driven by his learning experiences and the adversity he faced with breaking into the industry at such a young age, Anderson has implemented his own motivational system for inspiring kids today to find and succeed at their passions. WOATS is available in select stores, and can now be found in one of the new displays being featured in 47 Target locations across the nation.
The family owned and operated Springfield Creamery announced today that its legacy brand of Nancy’s Organic Dairy products is now Non-GMO Project verified through the Non-GMO Project – making the Nancy’s brand one of the few Non-GMO Project verified organic yogurts with national distribution. Nancy’s Organic Lowfat Kefir and Nancy’s Organic Lowfat Cultured Cottage Cheese are the first Non-GMO Project verified kefir and cottage cheese currently on the market.
Specific foods consumed by young children are leading to excessive intake of saturated fat and sodium in their daily diets. New research presented today at the Experimental Biology 2014 conference shows cheese, hotdogs, whole and two percent milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.
Since milk is key in children’s diets and a top contributor of many important nutrients including protein, calcium, vitamins A, D, B12; thiamin and riboflavin, the recommendation is not for parents to limit milk but instead to offer lower fat options such as 1 percent and skim. Other sources of saturated fat should be limited in the diets of young children.
The new findings are from a recent analysis of the 2008 Nestle Feeding Infants and Toddlers Study (FITS), the largest, most comprehensive dietary intake survey of parents and caregivers of young children. These insights may have implications for helping address childhood obesity among two- to four-year olds in the United States.
“The first years of a child’s life are a critical period of development. Instilling good eating habits during this time can help put a child on the path to a healthy future,” said Kathleen Reidy, DrPH, RD, and Head of Nutrition Science, Nestle Infant Nutrition. “Our findings indicate snacks are a significant portion of young children’s diets, and families can play an important role by planning nutritious snacks, especially when on-the-go.”
Data from the recent FITS analysis shows that while young children are snacking more frequently at home, snacks consumed outside the home add about 50 additional calories to their daily diets.
Drs. Reidy and Denise Deming of Nestle presented two abstracts on the recent analysis of FITS 2008 during the “Nutrition Education: Childhood Obesity Prevention I” symposium at the Experimental Biology 2014 conference.
Dr. Reidy, the lead author of an analysis examining top food sources contributing to energy (calories), saturated fat and sodium intake in the diets of toddlers (12-23 months) and preschoolers (24-47 months) found:
A few foods contribute almost 50 percent of daily calories – these include milk, cheese, bread and rolls, ready-to-eat cereals, poultry (chicken and turkey), butter, margarine or other fats.
Preschoolers are consuming nearly one-third, or about 400, of their total daily calories from solid fats and added sugars.
Top foods representing 70 percent of saturated fat intake include milk, cheese, butter, hot dogs/bacon, beef, poultry and cakes/cookies.
Top foods contributing almost 40 percent of young children’s sodium intake include milk, hot dogs and bacon, chicken/turkey, cheese, bread and rolls, crackers and ready-to-eat cereals. This intake equates to a child (24-47 months) consuming an average of 1,863 milligrams of sodium per day.
The new findings complement previously released research from FITS which showed 45 percent of toddlers and 78 percent of preschoolers consume more sodium than recommended.
Dr. Denise Deming analyzed dietary intake surveys for parents of 2,386 toddlers and preschoolers to lead an analysis on how snacking patterns among U.S. toddlers and preschoolers differ according to location. Dr. Deming found:
Many children consume milk, crackers and fresh fruits at snack time, but a variety of sweet snacks become the more popular choice when snacks are consumed away from home.
Snacks consumed away from home contributed about 50 more calories to the daily diet.
The FITS 2008 study evaluated the diets of 3,378 children from birth to four years of age. Study participants which included parents or primary caregivers of infants and young children completed twenty-four hour dietary recall surveys by telephone. For the study, parents or caregivers were allowed to define what foods children consumed as snacks and where these were consumed.
Urban Organics, a large-scale indoor aquaponics farm located in the historic Hamm’s Brewery building in East St. Paul, Minn. is now open for business. Urban Organics will offer immediate access to fresh, delicious and healthy foods for the Twin Cities community. Its first crops — hyperlocal, organic fresh greens — are on shelves at select Lunds and Byerly’s stores.
Aquaponics is the combined culture of fish and hydroponic vegetable crops in a closed-loop, recirculating aquaculture system (RAS). In aquaponics, fish provide the nutrients that plants need to grow, and the plants act as a filter to improve the water quality for the fish. Pentair Aquatic Eco-Systems, Inc. and its team of experts including engineers, horticulturists and biologists worked with Urban Organics to design, install and engineer the world-class system—one of the largest and most advanced aquaponics facilities in the nation.
“Our mission is to inspire a food system for the people, by the people,” says Fred Haberman, co-founder and CEO of Haberman and co-founder and partner in Urban Organics. “We are starting with a community-rooted, self-sustaining aquaponics facility in an area in need of economic revival — East St. Paul. But this is a test for a movement that can be scaled nationally and internationally. This level of aquaponics could change the world of farming as we know it.”
At Urban Organics, kale, Swiss chard, Italian parsley and cilantro are the first crops, and tilapia will follow in mid-summer. These fresh, organic local greens don’t depend on the weather or growing seasons and will be available year-round. The produce will be in stores within a day of when it is harvested — the freshest, most local produce available at grocery stores.
“The world’s population — and more specifically the middle class population — is growing, and with it, the demand for fish protein is quickly surpassing sustainable natural fish production. Aquaponics has the potential to help meet the demand, while reducing pressure on fish populations in the wild,” says Randall J. Hogan, Chairman and CEO of Pentair. “Our expertise in water systems and solutions allows us to re-imagine fish farming in a sustainable way that provides a real commercial option to help solve this growing food dilemma, and potentially support urban growth and renewal.”
“This remarkable transformation from stockhouse to aquaponics farm is a true testament to how these old brewery buildings can be revitalized,” says Chris Coleman, Mayor of St. Paul, Minn. “The innovation and passion of the Urban Organics team is inspiring, and I’m proud to welcome them to Saint Paul.”
Urban Organics is an indoor aquaponics facility providing hyperlocal, sustainable, year-round fish and greens to the Twin Cities. To learn more, visit urbanorganics.com and facebook/uo.saintpaul.
Discovery Communications and Single Cup Coffee announced today an innovative new line of Keurig®-compatible single serve coffee cups inspired by the hit TLC series, Cake Boss. The line, debuting this month on TLCstore.com, starts with the smooth, medium roast Buddy’s Blend as the perfect complement to your favorite dessert.
Famous around the globe for the creativity he brings to the world of baking, the Cake Boss himself, Buddy Valastro, has infused this rich, smooth, Cake Boss coffee with the tastes of his favorite bakery creations to create seven flavored coffee originals, including Hazelnut Biscotti, Chocolate Cannoli, Italian Rum Cake and more.
“Whether at home, in my bakery or on the road, I don’t start my morning without a hot cup of coffee,” said Valastro. “I’ve been working with TLC and the coffee pros at Single Cup Coffee to create a variety of coffee flavors unique to Cake Boss that can satisfy both the sweet tooth and coffee craving.”
Now you can have your cake and drink it too with eight blends including:
“Cake Boss coffees offer a fresh take on what we expect from our existing single serve coffee lines,” said Tim Cook, President of Single Cup Coffee. “The Cake Boss Coffee line is bringing in brand new flavors inspired by the delicious Italian pastries and cakes seen on the show. It’s a very exciting product line that you just have to taste for yourself.
Cake Boss Coffee will be supplied and distributed across North America by specialty coffee company Single Cup Coffee. Retailers across the US and Canada will begin stocking the product in spring 2014
New episodes of Buddy’s hit series NEXT GREAT BAKER and BAKERY BOSS will air this summer on TLC.” For more information on Cake Boss Coffee and Single Cup Coffee, visit SingleCC.com.
Gourmet Treat’s mission is to deliver delicious, soft-baked treats from scratch with deep rich flavors from all natural ingredients for health-conscious people of all ages.
For more information about the new line of vegan cookies or other soft-baked cookies and treats, contact Shaffin Jinnah at 310.951.7367 or visit www.GourmetTreats.com.