White Coffee Corporation has an innovative new product to be featured at this summer’s Fancy Food Show. White Coffee’s latest development, BioCup™, is a single serving coffee pod that is biodegradable. Coffee pods from single serve coffee present a growing recycling problem facing many households. BioCup is both compostable and biodegradable with 90% degradation after six months.
With single cup packaging on the rise, buyers are starting to consider the ecological consequences of single use waste in their coffee consumption. “Our goal is to be the leader in the coffee industry in minimizing its environmental footprint,” says Jonathan White, Executive Vice President of White Coffee Corporation.
BioCup bio-degradable and compostable organic single serve coffee is available in 11 flavors: Colombian, Breakfast Blend, French Roast, Full City Roast, Mexican High Grown, Peruvian, Rainforest Blend, Hazelnut, French Vanilla, Sea Salt Caramel and Chocolate Morsel. Single origin, non-organic BioCup is available in Colombian Decaffeinated, Colombian Supremo, Ethiopian Yirgacheffe, Honduras Marcala, Kenya AA Ruiri and Sumatra Mandheling varieties.
The Fancy Food show, a hub for manufacturers and buyers alike, celebrates innovation in the industry. The largest specialty food trade event in North America is held at the Javits Center in New York City from June 28-30th.
White Coffee’s “BioCup™” is available in retail outlets nationwide and will be offered in 10-count and 80-count boxes. The 10-count box has a manufacturer’s suggested retail price of $7.99. The cups produced will be 2.0 compatible, for use with the Keurig® system and similar coffeemakers.
“We are extremely excited to launch our new organic product line,” said Jim Gordon, President and CEO of Robert Rothschild Farm. “During our extensive research, we determined that great-tasting organic sauces are challenging to find. Consumers are seeking healthy choices, and we felt compelled to create outstanding sauces with on-trend flavors. Our sauces are an easy way to add distinct flavor to organic proteins or vegetables.”
The Robert Rothschild Farm product line now includes several new organic sauces, including Blueberry Balsamic Sauce, Citrus Chardonnay Sauce, Pineapple Habanero BBQ Sauce, Sriracha Teriyaki Sauce, Whiskey Pepper Cream Sauce and White Wine Creole Sauce.
In Robert Rothschild Farm’s Blueberry Balsamic Sauce, sweet blueberries are complemented by balsamic vinegar with flavorful notes from shallots, basil and black pepper. The organic Citrus Chardonnay Sauce pairs fennel with the sweetness of honey and bursts of flavor from oranges and chardonnay. The popular Roasted Pineapple & Habanero Dip inspired the company’s organic Pineapple Habanero BBQ Sauce. Sweet pineapples, honey, spicy habanero peppers and ginger make this sweet and spicy barbecue sauce. Classic teriyaki sauce with sriracha and a hint of orange are blended to create the company’s new organic Sriracha Teriyaki Sauce. The company’s organic Whiskey Pepper Cream Sauce has a medley of flavors, including Dijon mustard, rich cream, garlic and black pepper – all accented by a touch of whiskey and white miso to create a creamy sauce with a kick of heat. Finally, the organic White Wine Creole Sauce is started with a spicy tomato base, adding a splash of white wine to the classic trinity of celery, bell peppers, and onions to create a Southern-inspired sauce.
All of Robert Rothschild Farm’s new sauces are packaged in bottles that resemble old-timey milk bottles for a retro look that underscores the tradition behind them.
Chef Steve Constantine showcased the company’s new Citrus Chardonnay Sauce during the Summer Fancy Food Show by incorporating it into a citrus slaw that he used to top shrimp tacos. The tacos were served to an eager crowd at the Robert Rothschild Farm booth.
Robert Rothschild Farm is also reintroducing its Raspberry Thunder Sauce, back by popular demand. “Our consumers continually asked if we could make the Raspberry Thunder Sauce,” said Jim Gordon. “We listened to our consumers and are relaunching the spicy hot sauce with a new look but the same great taste.”
Castleton Crackers “Governor’s Cheddar” has won the 2014 sofi™ Award for Outstanding Cracker from the Specialty Food Association. A sofi is the top honor in the $88.3 billion specialty food industry. “sofi” stands for Specialty Outstanding Food Innovation.
Governor’s Cheddar Crackers was one of 125 finalists selected by a national panel of specialty food professionals from a record-setting 2,737 entries across 32 awards categories including Outstanding Chocolate, Cheese, and Snack Food. Winners were announced June 30, 2014 by internationally-acclaimed Chef Dominique Ansel at a red-carpet ceremony at the Summer Fancy Food Show in New York.
“I was honored that my Governor’s Cheddar Crackers were nominated, but when I saw the winning picture of my crackers on the big screen it was an amazing feeling,” said Whitney Lamy, founder of Castleton Crackers. “To know that retailers and food service buyers vote for the Gold winners right here at the Summer Fancy Food Show makes this award even more valuable. This is a delicious combination of Vermont Farmstead Cheese Company’s award-winning Governor’s Cheddar cheese and my artisan cracker recipe,” says Lamy. Lamy’s complete Castleton Cracker line is sold at grocery and specialty stores throughout the country and online at castletoncrackers.com.
The winners of the 2014 sofi™ Awards for the outstanding specialty foods and beverages of the year were announced this evening at a red-carpet ceremony at the Summer Fancy Food Show in New York.
The awards, considered the top honor in the $88.3 billion specialty food industry, were presented by acclaimed pastry chef Dominique Ansel, creator of the Cronut®, a croissant-doughnut hybrid. 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.
This year’s contest was the largest in its 42-year history, with specialty food makers submitting 2,737 products across all 32 awards categories. The sofi Award for Outstanding New Product went to East Hampton Gourmet Food’s Lentil Rice Crispbread with Sesame and Pink Salt.
“The creativity and passion our members bring to their foods and beverages was evident in the variety and quality of the contest entries this year,” says Specialty Food Association President Ann Daw. “The winners clearly reflect our brand for the industry, “Specialty Food. Craft. Care. Joy.”
This spring, a national panel of specialty food professionals convened over eight days to taste and evaluate all entries and select 125 finalists. To determine the winners, 275 buyers at the Summer Fancy Food Show sampled the finalist products and cast votes for their favorite in each category. The results were tabulated by an outside accounting firm this afternoon.
The Summer Fancy Food show is the largest marketplace devoted exclusively to specialty food in North America. The show ends tomorrow, July 1, at the Jacob K. Javits Convention Center in New York. Learn more at fancyfoodshows.com.
By Lorrie Baumann
Jessie Osias is serving Mint and 6 Spice Drinking Chocolates at nibmor’s booth #4475 at the Summer Fancy Food Show. This is nibmor’s debut at the Fancy Food Show, although the company, headquartered in New York, has been around for five years now. Both of the drinking chocolates that are being served in the booth are made with cashew milk. “Everything is vegan, so we stick to a nondairy milk,” Osias commented.
All of nibmor’s chocolate products are ethically sources, certified either by Rainforest Alliance or Fair Trade. The company is currently planning for a fall release of a 6 Spice bar, which is dark chocolate with 72 percent cacao. The 2.2-ounce bar will retail for about $3.99. At the same time, nibmor will release a Sea Salt Dark Chocolate Bar with 80 percent cacao. This will also be a 2.2-ounce bar to retail for $3.99.
nibmor is also planning a new All-Natural Superfruit line of chocolate bars intended to offer a healthier confection option to the mainstream grocery market. “We’re trying to meet the consumer where they are,” Osias says. The line is tentatively scheduled to launch at the end of this year. “At this point, it’s still being discussed,” says Osias.
By Lorrie Baumann
PARTNERS is just introducing at the Summer Fancy Food Show its Double Chocolate Gluten-Free Brownie Thins under the Free For All Kitchen brand that signifies that they’re part of a product line that’s gluten-free as well as meeting all the other PARTNERS product standards for good taste and clean ingredients.
These little squares are a sweet cross between a cookie and a cracker, and they’re made with ancient whole grains, naturally sweetened, and they’re absolutely gluten-free, although you wouldn’t think it when you taste them. They contain no rice, corn or soy ingredients. You can taste them for yourself, along with other products in the Free for All Kitchen line, by visiting PARTNERS in booth #4112 at the Fancy Food Show.
The Brownie Thins are offered in a 4-ounce package to retail for $3.99 to $4.29, and around the time school starts this fall, they’ll also be available in a 120-calorie single-serving package that will retail around 99 cents and that will be a great item to tuck into that school lunchbox. “Being able to have something to give your kids who are gluten-intolerant that’s a sweet treat,” says PARTNERS Vice President Cara Figgins, “There just aren’t sweet alternatives on the market in single serves…. It’s a sweet treat, but it’s all clean ingredients, and it’s way better than eating Oreos.”
By Lorrie Baumann
The folks at Hammond’s Candies (in booth #3930 at the Summer Fancy Food Show) are delighted at the market’s reception of its new Cotton Candy, which launched in March and exceeded market projections for the entire year by the end of April, according to Hammond’s CEO Andrew Schuman.The Hammond’s Cotton Candy is offered in Classic and Peppermint as well as a couple of other seasonal varieties, and Schuman is predicting that the peppermint flavor, which is made from crushed Hammond’s candy canes, is going to be a strong seller during this holiday season. Shipping of the product is in hiatus during the summer, but once the weather is a little cooler this fall, Hammond’s Cotton Candy will be available again. Schuman recommends ordering in September so you can offer it for sale to customers during the fall and holiday season.
The Hammond’s Cotton Candy is packaged in plastic bags to hang from a tree, and it retails for $2.99.
Also coming this fall is the Hammond’s Popcorn line, which will be relaunched in August, says Andrew Whisler, Hammond’s Vice President of Sales and Marketing. It’s coming in a newly designed bag with a much more attractive retail price point that should appeal to customers. Flavors include Caramel, Chocolate Caramel, Cinnamon Toast, Mango Habanero and Honey Peanut, as well as Chicago-style, which Whisler says is half caramel and half cheese popcorn. “It is so good, especially in combination,” he says. The popcorn retails for $3.99 to $4.99.
And new in the Hammond’s booth at the Summer Fancy Food Show are the Hammond’s Brittle Crisps. These are nut brittle confections that are a little thinner and a little crispier than the traditional brittle, and they’re infused with adventurous new flavors like Jalapeno Lime. There’s a Cashew & Cayenne Brittle for the folks who like sweet heat and a Sea Salt & Caramel Brittle for the folks who are fond of the sweet and salty taste. They’re packaged in 9-ounce bags to retail for $3.99 to $4.99, and they’re available to ship.. “They’re going to do real well,” Whisler says. “The price point is really nice on them.”
By Lorrie Baumann
In a matter of hours, Riccardo Felicetti of the Pastificio Felicetti will know whether he’s eating his Monograno Felicetti pasta with butter and anchovies for a celebration dinner or because that’s his ultimate comfort food. “It’s very easy, very simple, but it’s exactly the pasta meal I eat when I come back from my travels,” he says. “This is exactly my comfort food.”
The pasta has been named a finalist for two sofi Awards: one for Best Organic Product and one for Best Pasta, Rice or Grain, and it’s the first time that Pasta Felicetti has ever been in the running for the Specialty Food Association’s ultimate recognition for outstanding food innovation. Felicetti wangled an invitation for dinner at a friend’s New York apartment with the understanding that his favorite Spaghettoni with Butter and Anchovies would be on the menu. “And if I don’t get the award, then I will need a heavy comfort food,” Felicetti says ruefully.
He believes that his product was considered by the award’s jurors because it’s a single-source organic pasta from the biggest organic pasta producer in Italy. The buyers from Pastificio Felicetti travel Italy and the world searching for the best organic grains and then combine that grain with pure spring water from springs in the Italian Alps around their pastificio production facility. The pasta’s taste and its elegant packaging probably also played a role, he acknowledges.
He hopes that American consumers will appreciate the premium pasta for its great taste and texture, regardless of the degree of al dente to which it’s cooked. Even in Italy, there’s no consensus about that proper degree of firmness for the cooked pasta, and so the Felicetti pasta is made to be good no matter the al dente preference of the cook who prepares it. “It cooks to your preference,” he says. “The most important thing is that you cook it the way you like it.”
Putting food into the body is an extremely intimate act, and Felicetti hopes that the consumers who ultimately purchase, prepare and eat his product will choose it because they understand and appreciate that the pasta was made in a modern production facility with 21st century sanitation practices using a safe process that enhances the grain’s natural flavors. “I trust that always more people will be interested in knowing what they are eating,” he says. “We will continue to offer high-quality product to interested American customers because we believe they will understand the difference between a high-quality pasta and another pasta.”
Visit Pastificio Felicetti in booth #2615 at the Summer Fancy Food Show.
By Lorrie Baumann
Stonewall Kitchen is showcasing the flavors of maple and bacon in two new products that will put a stamp of excellence on holiday entertaining events. See them in booth #3914 at the Summer Fancy Food Show. Maple Bacon Onion Jam has the sweetness of maple and onions combined with the savory umami of bacon for a flavorful and versatile product. Put it on the cheese tray during the cocktail hour or use it to glaze the dinnertime ham. There’s even a pizza recipe — just use the jam as the base sauce on the crust and then top with cheese. For a super-easy appetizer, pick up some flatbread at the grocery, spread it with this jam and toast it in the oven. That would be fabulous, and there’s no requirement at all that you tell anyone at all how easy that was to pull off.
The other new maple-bacon product is a Maple Bacon Aioli that’s made with canola oil, real bacon bits and pure maple syrup. Try it as a sandwich spread, especially on a BLT, just use a dollop on grilled meats to add some extra flavor, or you could even use it as a dip for fries or vegetable sticks. After tasting it, I can hardly wait to slather it over some chicken pieces, bake that in the oven and serve it to somebody I love.
Stonewall Kitchen is also introducing a second aioli — this one a Cilantro Lime Aioli. Use this one to top fish tacos of other summertime Mexican dishes. Remember that commercial in which the hamster in the plastic ball points out that the dinnertime tacos aren’t going to eat themselves and then the young woman bounces in anticipation? “Oooh, tacos!” Well, that’s the reaction this Cilantro Lime Aioli would get.
The Maple Bacon Onion Jam retails for $7.95, and the aiolis retail for $7.50 for a 10.25-ounce bottle.
By Lorrie Baumann
Beaverton Foods CEO Domonic Biggi is in his booth #2263 taste-testing some bold new sauce flavors that incorporate sriracha as well as offering samples of its latest award-winner from the World Mustard Competition.
Beaverton Foods just took home a gold medal for its Inglehoffer Sriracha Mustard, which is available for sampling during the Summer Fancy Food Show alongside the new Inglehoffer Bread and Butter Pickle Mustard. Both of those are available at retail for a suggested price that’s around $3.89 to $4.49.
On the same table, Biggi is offering show attendees the chance to sample and comment on some of the flavors he’s experimenting with in his test kitchen. “It’s easy to be brilliant in your office,” he said, adding that he finds it even easier to be brilliant when his own intelligence is augmented by the advice of Fancy Food Show attendees, who bring exceptional palates and experience in food retailing with them.
Among the flavors he’s offering are Sweet & Sour Sriracha, Sriracha Sauce, Wasabi Tamari Sauce, Teriyaki Sriracha and a Creamy Sriracha Sauce. Depending on which of those flavors are greeted favorably at the show, they should be ready for release soon under either the Beaver or Ingelhoffer brand or both, Biggi said.