The Comté Cheese Association is delighted to announce the winner of the second Comté Scholarship for American Cheese Society Certified Cheese Professionals™ . Amanda Parker, Director of Program Development for Murray’s Cheese, took home the first place prize in the blind essay contest. She has won an all-expenses-paid trip to the Comté region to learn first-hand about the region and production. There was a tie for runner-up between Jason Herbert, Assistant Specialty Team Leader of Whole Foods, and Leah McFadden, Associate Perishables Buyer for the northern California region of Whole Foods. They will each receive a special Comté care package.
The essays were judged anonymously on the basis of knowledge and creativity by a panel of three renowned cheese experts: Greg O’Neill (Board President of the American Cheese Society; Owner of Pastoral Artisan Cheese, Bread & Wine); Cathy Strange (Global Cheese Buyer, Whole Foods Market, Inc.); and Max McCalman (Maître Fromager of Artisanal Premium Cheese Center, Author and Cheese Writer). The judges did not have access to the applicants’ names or information.
Amanda Parker states of winning the scholarship, “I am delighted for this incredible opportunity and the chance to see in person such an important cheesemaking region!” Her winning essay can be viewed here.
The Certified Cheese Professional™ (CCP) Exam was established by the American Cheese Society in 2012 to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the cheese world. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the board.
Made exclusively in the Jura Mountain region of France, Comté is an artisanal cheese with AOC (Controlled Appellation of Origin) and PDO (European Protected Denomination of Origin) designations. Each wheel of Comté reflects a unique terroir, a season of production, and centuries of cheesemaking and affinage traditions.
The Comté Cheese Association represents all those who are involved in the production of Comté—dairy farmers, cheese-makers, affineurs—and carries out activities in all fields of interest to the trade, including research and technical issues, economics, information and communications, marketing, law and promotion of the Comté appellation, defense of local traditions and protection of the environment.
By Phillip Cahill
The Republic of Tea’s new Strawberry Basil iced green tea is hitting shelves around the world on March 1. This exciting flavor is one of many among the Republic of Tea’s line of bagged iced teas. A classic among tea enthusiasts for ages, this variation on green tea gets bold for a promise of a cool, refreshing summer.
The flavor is, in a word, satisfying. It is bold, sweet, subtle, and refreshing all at the same time, making for a beautiful and welcome guest to a hot summer day. Unlike in some flavored teas which sound good but get lost in translation, these elements work together in an unexpected way. No single flavor is the hero; they all work together to make something more.
Green tea is coming in to its own lately, not only with an array of flavors, but also with knowledge of its powerful health benefits. Enjoyed for centuries for how it helps the mind and body, green tea is growing in both popularity and variety.
Not satisfied to leave the mission at quality tea, The Republic of Tea’s bags boast an eco-friendly angle: these tea bags are unbleached and biodegradable, making for great nutrition in a garden once brewed. In a wasteful world, this is a welcome change.
With a commitment to flavor, health, and the environment, The Republic of Tea is a strong frontrunner for the emerging tea revolution; with popularity like never before, this amazing plant has found its home. This is a flavor that is not to be overlooked. Whether you’re new to tea and are looking for a relaxing drink for the summer, or you’re experienced and looking for something new, this is one drink that both promises and delivers.
Coming March 1 with a pack that makes eight quarts.
Dei Fratelli Truly™ Tomatoes from Hirzel Canning Company & Farms, a fourth-generation, family owned and operated company are crafted for home chefs and offer a premium tomato product packaged in an environmentally responsible carton. The three product varieties include: Petite Cut Tomatoes, Finely Chopped Tomatoes with Onion, Carrot & Celery and Rustic Cut Tomatoes. All Dei Fratelli Truly Tomatoes products are packed in a delicate, light puree. Each carton weighs 26.46 ounces and can be easily substituted in recipes requiring a 28 ounce can of tomatoes. The three new products are an addition to the brand’s line of Truly™ Veggie! and Truly™ Tomato! Juices.
The eco-friendly packaging allows Hirzel Canning Co. & Farms to use a more delicate cooking process, thus preserving the fresh-tasting flavor that nature provides. The BPA-free carton provides an environmentally friendly and convenient package. The carton is comprised of 75 percent paperboard, which is 100 percent recyclable, and carries the certification from the Forest Stewardship Council® (FSC).
Dei Fratelli Truly Tomatoes are grown on local, family farms in the rich, fertile soil of the Lake Erie Basin. After a short journey from their growers’ fields, the tomatoes are carefully selected for the distinctive Truly Tomato products. Moreover, the tomatoes are preserved within a maximum of 10 hours after harvesting. This innovative concept and traceability is called “Field to Carton.” The tomatoes are packed in a light puree providing a rich tomato flavor, and do not contain any artificial additives or preservatives.
“It’s about quality. When a product’s ingredients are so simple, they have to be quality and that has always been a focus for the Hirzel family. With local growers, we are able to monitor every aspect of the production from seed to shelf – ensuring that only the highest quality tomatoes make it into our products.” shared Stephen Hirzel, President of Hirzel Canning Company & Farms. “Each variety of our Dei Fratelli Truly Tomatoes offers home chefs a premium foundation for authentic soups, stews and sauces. We anticipate this new line of products generating renewed enthusiasm in the shelf-stable tomato category.”
Greenview Kitchen, a brand of organic sauces manufactured by Giovanni Food Co. Inc., has received the Non-GMO Project
Verification seal for its organic pizza sauce and organic bruschetta. The verification was awarded by the Non-GMO Project. Greenview Kitchen is one of the first brands of organic pizza sauce and organic bruschetta topping to receive this verification. “We plan to continue the verification process for all future organic products under the Greenview Kitchen brand,” said Louis DeMent, CEO of Giovanni Food Co. Inc.
In addition to receiving the verification seal for these two products, Greenview Kitchen has three organic pasta sauces that are currently in the Non-GMO Project verification process. It is part of the company’s ongoing commitment to being a leader in the organic sauce category. “We are confident that this verification will help to get our brand into more health-food store chains that are committed to non-GMO products,” De Ment said.
The Greenview Kitchen organic products are all kosher, gluten-free and all natural, and will soon have the Non-GMO Project Verified seal on the product labels. In addition, the products are enrolled in the Quality Assurance Institute’s Gluten-Free certification program to further verify the integrity of the products and give consumers the verification they need as many consumers are faced with dietary restrictions that prohibit gluten.
In addition to seeking certification for its own products, Giovanni Food Co. Inc. is helping some of its current and prospective co-packing and private-label customers take the next step in becoming Non-GMO Project verified. For more information about Giovanni Food Co.’s private-label or contract manufacturing services, visit www.giovannifoods.com.
Strauss Brands is working with Hyatt Hotels & Resorts in their drive to serve the best tasting, highest quality sustainably and ethically raised foods available to their hotel guests through the launch of Strauss Free Raised® American grass-fed beef burgers. Launched at the end of 2013, the burgers are available at Grand Hyatt, Hyatt Regency and HYATT branded hotels in the United States.
Since the launch of their food and beverage philosophy, “Food. Thoughtfully Sourced. Carefully Served,” Hyatt has been driven to bring great quality food and beverage products to their customers. Three pillars ground this philosophy: Healthy People, Healthy Planet and Healthy Communities. By selecting Strauss as a partner, Hyatt has taken another step towards satisfying a customer demand for sustainable options on its menus.
“Customer research indicated that grass fed beef was very important to our customers, yet, we knew to meet both ours and our guest’s expectations, we had to find the best-tasting grass fed beef in the United States. When we tasted Strauss Free Raised, we knew we had found what we were looking for,” said Jim Milkovich, Corporate Director of Purchasing for Hyatt Hotels & Resorts – Americas.
Strauss Free Raised is sourced from independent American family farmers who raise and finish their heritage bred, free-roaming cattle on a 100 percent grass and forage diet. Cattle never receive grains, are never confined to a feedlot and are never administered hormones or antibiotics.
“We wanted to create something very special for Hyatt guests – the best of the best,” said Randy Strauss, CEO and third-generation co-owner of Strauss Brands. “Our family’s passion is to not only provide the healthiest burgers – but also the best tasting burgers possible.” To do that, Strauss and Hyatt started with the best cuts possible – whole chucks, briskets and sirloins – that are ground fresh weekly and are always fresh, never frozen. The result is a flavor-packed, juicy burger.
Independent research has shown that grass fed beef is high in CLAs and Omega3s, and Vitamin E, while lower in saturated fat and cholesterol than grain-finished beef. Conjugated Linoleic Acid (CLA) may help reduce body fat deposits and improve immune function. Omega 3s, Vitamin E and low amounts of saturated fat are all recommended as part of a heart-healthy diet.
To celebrate the most indulgent day of the year, GODIVA Liqueur Company introduces new GODIVA® Dark Chocolate Liqueur. Combining the renowned GODIVA chocolate tradition with spirited innovation, this liqueur is the delicious embodiment of liquid dark chocolate. With Valentine’s Day quickly approaching, this is the perfect occasion to bring the gold standard in chocolate to the ultimate chocolate martini.
The enticing GODIVA Dark Chocolate Liqueur was inspired by GODIVA’s rich dark chocolate and pleases the palate with a blend of flavors including deep, unsweetened dark chocolate, bright black cherry, candied sweet orange peel with a hint of cold-brewed coffee peeking through. This versatile liqueur is dairy-free, allowing it to easily mix with an array of spirits and ingredients, resulting in the perfect cocktail to share with friends during a night out on the town, while entertaining at home, or when toasting a special moment. Revel in the moment by mixing it into the signature GODIVA Dark Desire made with CIROC®Amaretto and orange juice or put a modern spin on one of the country’s most enjoyed cocktails, the Chocolate Martini, by mixing GODIVA Dark Chocolate Liqueur with CIROC Ultra-Premium Vodka, a sure way to spice up an evening with friends.
“We’re excited to provide chocolate lovers with the latest addition to the GODIVA Liqueur family,” says Stephanie Jacoby, Director of Liqueurs. “GODIVA Dark Chocolate Liqueur is a delicious full-flavored indulgence with less guilt. As with all of our decadent offerings, we encourage everyone to drink responsibly.”
The new flavor will launch this month at a suggested retail price of $29.99 per 750 ml bottle. It will be available nationwide wherever fine spirits-based beverages are sold and joins GODIVA Chocolate Liqueur and White Chocolate Liqueur.
A study from the Centers for Disease Control and Prevention (CDC) and published by The American Academy of Pediatrics, shows that caffeine intake in the United States has remained stable throughout the last decade. Moreover, children and adolescents consume less caffeine than they have in previous years.
For more information on this and other issues related to the non-alcoholic beverage industry, follow ABA on Twitter @AmeriBevand Facebook.com/AmeriBev.
This study’s findings are consistent with an analysis commissioned by FDA (updated in 2012), as well as a published International Life Sciences Institute (ILSI) survey of more than 37,000 people, showing that caffeine consumption in the U.S. has remained stable during the most recent period analyzed.
Moreover, while energy drink consumption by children and adolescents continues to be a prevalent topic in mainstream media, it is important to note that this study’s data shows virtually no caffeine consumption from energy drinks among children under 12 and extremely low consumption for adolescents aged 12 to 18.
Here are a few facts from today’s CDC study:
SODA: Data from 1999-2000 shows that soda accounted for 62 percent of total caffeine intake; the most recent data shows soda decreased by nearly half to 38 percent of total caffeine intake.
COFFEE: Data from 1999-2000 shows that coffee accounted for 10 percent of caffeine intake; the most recent data shows that coffee accounts for a growing 24 percent of total caffeine intake.
ENERGY DRINKS: Energy drinks were not measured in 1999-2000; the most recent data shows that energy drinks account for only six percent of caffeine intake.
The Food Channel® (foodchannel.com) has released its “Top Ten Dessert Trends for 2014,” sponsored by Otis Spunkmeyer®. The popular report looks at market trends around sweets and treats. Based on research conducted in conjunction with CultureWaves®, the list identifies the significant behaviors of consumers, foodservice professionals and manufacturers, with original recipes and photographs to illustrate each trend.
The Food Channel Top 10 Dessert Trends for 2014:
Spoon Desserts – Puddings and other soft desserts—called “spoonables”—are big.
Layers – We are layering just about anything.
Hand Pies – The mini dessert has finally extended itself to the pie.
Midwestern Influence – One of the big trends for 2014 is Midwestern foods, and when it comes to desserts that means cobblers, pies, crisps, tarts, upside down cakes, and bar cookies.
Mashups and Muffins – Muffins are the new doughnuts, or what some are calling the duffin.
Pepper, Flavored Salts, and International Spices – New desserts on the menu are heavy on the stronger spices. Cracked pepper is particularly on the rise.
Dessert Butters – These are actually ground up cookies turned into a soft filling that is perfect for rolling into a truffle or adding to a sandwich cookie.
Crepes – People are looking to add adventure to their repertoire, and crepes fit the bill.
Nuts – Nuts are big in desserts right now, particularly as we tally up the health benefits.
Small Batch Desserts – We don’t have to make enough dessert to feed an army to be satisfied; we’ve discovered it’s okay to just make a little.
To view the complete Top Ten Dessert Trends story as well as the recently released Top 10 Valentine’s Dessert article, visit www.foodchannel.com.
Privately held juice company, Apple & Eve, LLC announced that it has acquired The Switch Beverage Company, a marketer of 100% sparkling juices, to support the company’s plans for growth and expansion specifically in the school nutrition channel.
Terms of the acquisition were not disclosed.
Founded in 2001, The Switch Beverage Company, located in Darien, Conn., is one of the leading marketers of 100 percent sparkling juices in the United States. Focused primarily on the K-12 school nutrition channel, The Switch is available in seven flavors of 8-ounce slim cans. The Switch is also available in grocery, club and is among the top selling juices on Amazon.com.
“We are excited to add The Switch brand of 100 percent sparkling juices to our portfolio,” said Gordon Crane, President and CEO of Apple & Eve. “Our Apple & Eve and FRUITABLES brands of 100 percent juices are among the leaders in shelf stable juices in US schools. Adding The Switch provides us the strongest portfolio of brands for all possible school usage occasions.”
Bill Harrison, Vice President of Sales, School Nutrition at Apple & Eve added, “The USDA has changed guidelines for foods and beverages sold at schools that go into effect next year that greatly benefit a brand like The Switch. Providing great tasting beverages that promote health and wellness to U.S. students and school nutrition directors is our #1 objective. The Switch has proven beyond a doubt to be a best in class brand that students love and nutrition directors trust.”
The addition of herbs and spices to oils for dipping and adding to recipes is an idea that has been around for a while. There was a period when everyone had a decorative bottle of oil jam-packed with various herbs and spices in their kitchen window. These were more often for decoration, as the flavors were hit and miss at best.
“Today’s quality infused oils bring a whole new dimension to the taste. Of course they are attractive; we even add some extra herbs just for the look, but the big news is the incredible pure taste.” says Mike Tott, President of Gourmet du Village.
Perfect served for dipping with some crusty artisan bread, perfect to use as a flavor to add to your home cooking, these infused oils from Gourmet du Village are available in 280-ml bottles in three distinct flavor profiles: Spiced Chili Pepper, Parmesan Pesto and Rosemary Garlic.
This new product along with the entire new collection of gourmet gifts from Gourmet du Village can be seen at the company’s showrooms in Dallas, Atlanta, and Philadelphia.
For more information, visit www.gourmetduvillage.com.