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Summer Fancy Food Show

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Summer Fancy Food Show Largest Ever

By Lorrie Baumann

If you came home exhausted from this year’s Summer Fancy Food Show, there’s a reason for that. The 2016 Summer Fancy Food Show occupied the largest show floor since the show was started in 1954. More than 47,000 specialty food professionals, including 2,670 exhibitors, filled the six football fields’ worth of space in the halls of Javits Center in New York with the latest in specialty food and beverages from across the U.S. and 55 countries.

“The show is the place to be to discover the latest in specialty food and what’s next for stores and restaurants,” said Laura Santella-Saccone, the Specialty Food Association’s Chief Marketing Officer. “Record sales for specialty food have contributed to the strength of our show.”

Ariston Specialties used the show as an opportunity to debut its My Dressing Center to the industry. My Dressing Center, shown in prototype and expected to be available to the market in the coming months, is an automatic dispensing station that allows users to customize their own blends of salad dressings and marinades to suit their own tastes. The machine stocks 18 products, including any of the Ariston Specialties olive oils and balsamic vinegars. Consumers choose a bottle size – either 8.5 ounces or 17 ounces – and use a touch screen to custom-blend their mixtures, which can include four to six items in a blend that’s selected by adjusting sliders on the screen. “You can do your own. You can say, ‘No, I feel creative today. I want to do my own,’” said Tom Doukas, Ariston Specialties’ Founder.

The dispenser provides entertainment and engagement value for consumers together with a gourmet experience. “It is not a dressing created in a lab with flavor enhancers and additives,” Doukas said. “This is totally fresh and totally natural. It’s totally yours – you created it.”
Any mixture will sell for the same price – about $6 to $9 for the 8.5-ounce bottle and about $12 for the 17-ounce bottle. “We want to be inexpensive because our dressings are competing with the larger brands, but these are better because they’re all natural, award-winning products at a reasonable price with a fun way to buy them,” Doukas said.

LaClare Farms introduced new goat milk yogurts in blueberry, strawberry, vanilla and plain flavors. Fondy Jack from LaClare Farms is a goat milk version of Monterey Jack – the name is a play on Fond du Lac – that shares Monterey Jack’s excellent melting characteristics. Fondy Jack is also available in pepper jack and tomato-basil flavors.

Laurie & Sons, the winner of the 2015 sofi Award for the Best Chocolate for Dangerously Delicious Black Licorice Chocolate Toffee, was at the show this year with Single Origin Ginger Toffee, which won a silver award at the International Chocolate Awards. It’s made with four different types of ginger, including the raw powder, ginger syrup and ginger crystals on top to give the confection a distinctive, but not overpowering, hit of ginger flavor.

Propelled by the 2015 sofi Award win, Laurie & Sons’ founder Laurie Pauker’s creative approach to quality snack foods has found a place in the market, and we can look forward to future expansions of the product line to include some savory options, according to Andrew Pauker, Laurie’s son. “It’s been taking off over the past two years, and the Fancy Food Show has been important to that,” he said.

The Brooklyn Brew Shop came to the show with a new line of Farm Steady do-it-yourself kits for making gourmet foods at home, including kits for making four fresh Italian cheeses and pretzels with beer cheese. The kits are sold in a variety of specialty shops representing the home goods, gift and brew supply industries.

Chuao Chocolatier announced the launch of its Fair Trade, organic chocolate bar line, the Enamored Collection. An ode to women with a mission of celebrating who they are inside and out, the brand has partnered with Girls Inc. and for every seven Enamored Collection bars that are sold, $1 will be donated.

The line was created by the brand’s Master Chef and Co-Founder, Michael Antonorsi, as an ode to all women: “With the Enamored Collection, we wanted to create a product that celebrated ‘you,’ because who you are is enough,” said Antonorsi. “Spreading joy is the intention behind everything we do, and with this new collection we hope to bring a moment of joy to every person who experiences it.”

The Enamored Collection will be available in three varieties, all featuring luscious fruit and a hint of floral in organic, Fair Trade certified 72 percent dark chocolate: Raspberry Rose, made with radiant raspberries sugared with rose petals; Blueberry Lavender, made with juicy blueberries lightly infused with luxurious lavender; and Coconut Hibiscus, made with creamy coconut and a hint of sweet hibiscus.

“For us, it’s more about delivering a message – chocolate is the bonus,” said Chuao Communications Director Brooke Feldman. “It’s been fun to be able to have those conversations with people…. Traffic’s been really good. There’s been a great response to the whole line and the new collection.”

The company is also bringing out a pair of holiday seasonal bars: for the love of peppermint and hope, joy & gingerbread. The 2.8-ounce bars will retail for $4.99. “Our intention is to spread joy. Sometimes we do that with nostalgic flavors. Sometimes we do that with new ingredients,” Feldman said. “If we can make people smile, we’ve done our job.”

Lilly’s Hummus made its Fancy Food Show debut this year with handmade hummus made from organic garbanzo beans. The company, in business since 2003, started when CEO Michael Miscoe’s wife whipped up a quick hummus recipe for a barbecue the couple was hosting at home. “People went crazy for it,” Miscoe said. Lilly’s Hummus now offers 12 varieties in 12-ounce packages and just launched this year a single-serve snack pack with crackers on top and hummus on the bottom that retails for about $3.59. The high protein lowfat snack in its single serving package appeals to mothers, kids, Millennials and anyone who’s taking lunch to the office, he said. “It’s been great. People love it,” he added.

Droga Chocolates won the sofi Award in the Confections category this year for Money on Honey, a salted caramel that incorporates honey as its sweetener. It’s covered with Guittard dark chocolate and topped with a sprinkling of French sea salt. “It’s been our best seller for the past five years,” said Droga Founder and President Michelle Crochet. The Money on Honey product line now includes four SKUs, each made of the same caramel but with different mix-ins, including sea salt, crispy rice or roasted peanuts. This year, the company introduced the products with Fair Trade chocolate and will also be donating a portion of the profits to support the health of honey bees.

This is Droga’s fifth year at the Fancy Food Show and its first sofi Award. “It’s made a big difference,” Crochet said. “It’s drawn people in to taste this product. They’re really curious about it.”

Money on Honey started with a recipe that Crochet’s mother used to make. Then Crochet adapted it to substitute in honey instead of the high fructose corn syrup that’s the sweetener for many of the caramel candies on the commercial market, and the product was an instant hit. “In my own life, I’m always looking to eat clean foods,” she said. “Once I started sharing it with people, I knew it was a winner. Everybody seemed to like the product.”

Upgrading the Whiskey Sour

By Micah Cheek

Bittermilk: The name is made up, but the quality isn’t. “We wanted to evoke a more southern feeling. We wanted to do another avenue of business. The idea is, the labor is in the bottle; just add booze,” says Owner MariElena Raya.

Bittermilk, purveyors of cocktail mixers, has won a sofi Award in the Cold Beverage category for its No. 3 Smoked Honey Whiskey Sour. The mix, made with bitter orange peel, lemon and honey smoked over barrel staves, is made for mixing with bourbon for a whiskey sour, or tequila for a smoked honey margarita. The company, based in Charleston, South Carolina, was inspired by the experiences of owners MariElena and Joe Raya as they operated their Charleston bar, The Gin Joint, after their house-made mixers began receiving lots of attention. “We got a lot of people asking for the recipe, but coming back and saying they had trouble finding the ingredients or it didn’t taste the same.” says Raya. “People often refer to them as bitters – they have bittering agents in them. We use organic juices; we use some interesting culinary techniques like barrel aging.”

Bittermilk’s first big break, an award from Garden & Gun magazine, gave an unexpected boost to the small company. “We won as a finalist in the beverage category, for the No.1 Old Fashioned. We went to selling 10,000 bottles in December. And we’re hand bottling and capping them. We had a small warehouse that we used a lot for our bar, and then it just went nuts. That was an amazing award to win,” Raya says.

Soon after, Bittermilk products became finalists in both the Good Food Awards and sofi Awards. “The acceptance of the product has been wonderful. We spent a great deal on branding. It really paid off,” says Raya. “A lot of people want to stock the product. They love the look and it fits into their store. Customers say they bought it because it looked neat, and they come back and say it’s like they’re addicted to it.”

With a gold sofi for the shelf, Raya is hoping to increase Bittermilk’s footprint. “Buyers can recognize the award and know it’s important. We’re not sure what to expect, but we’re really excited to branch out,” says Raya. “We haven’t delved into the Northeast that much and the Midwest. California’s been a great area for us, and all of the Southeast. The Northeast is still untapped.”

Bittermilk’s strongest sales have been during the holiday season, and Raya is preparing for it with some new options. Gift sets and new packaging have been in the works, as well as seasonal flavors. “We’ve done a lot with the No.7 – we’re doing it as a seasonal mixer. Last year, we did a Gingerbread Old Fashioned. This year, we’re coming out with a Yuletide Old Fashioned with sour cherry,” says Raya.

Raya has also released a line of bar syrups under the name Tippleman’s. “The Tippleman’s line is geared more to the restaurant industry, and people who want to explore more with cocktails,” she says. “We’re selling just the maple syrup that we cook over oak staves, and the burnt sugar – you can make a really great tiki drink with that.”

Specialty Food Producers Take Home the Gold

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.

CFM_Prosciutto-sliceFinalists 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.

JulieAnn CaramelsOther 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 maple hi res (2)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.

NorthAfricanChermouladressingwozzGustiamo, 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.

John Wm. Macy’s Introduces New Look at Summer Fancy Food Show

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.

Specialty Food Producers Take Home the Gold

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.

CFM_Prosciutto-sliceFinalists 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.

JulieAnn CaramelsOther 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 maple hi res (2)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.

NorthAfricanChermouladressingwozzWozz! 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.

Butter Infused Olive Oil from Ariston Specialties

Ariston is introducing new Butter Infused Olive Oil in its never-ending effort to bring top quality healthy items to the market place. Not only is this a great tasting infused olive oil, it also became an instant best seller.

Ariston Butter Infused Olive Oil is made from 100 percent extra virgin olive oil that is sourced from the company’s own farms and from local farmers. Ariston then naturally infused the butter flavor, which is 100 percent vegan, resulting in a healthier alternative to butter. Creamy in flavor and produced in small batches, this product has Ariston quality.

It is perfect for popcorn. Make popcorn healthy again by adding Ariston Butter Infused Olive Oil and salt to the kernels instead of the long list of ingredients commonly found in microwave popcorn.

Adding Ariston Butter Infused Oil to a seafood dish not only makes them delicious introduces more good fat. Ariston Butter Infused adds a pop of flavor bring your taste buds to another level when it’s added to risottos, rice dishes or pasta.

Combining Ariston Butter Infused with Ariston Garlic Infused oil as a marinade for meats will provide the richness and depth of flavor, and Ariston Butter Infused Olive Oil will make steamed vegetables come to life with just a drizzle of the oil and a pinch of salt.

Ariston Specialties will be exhibiting and sampling all of its products in booth #4162 during the Summer Fancy Food Show.

Summer Fancy Food Show Promises Delights

By Lorrie Baumann

A finalist for a 2015 sofi Award for its Burnt Sugar and Fennel Shortbread, Lark Fine Foods will be back at the Summer Fancy Food Show this year with Salted Caramel Almond Chocolate Pearl shortbread cookies. This cookie starts with a traditional chocolate chip cookie and kicks the recipe up a notch with Valrhona Chocolate Pearls – little crispy nuggets enrobed in chocolate and mixed into the cookie dough along with crackly bits of salted caramel and almond brittle. “There are noticeable chunks of caramel throughout the cookie,” said Lark Managing Partner Bob Carroll, who describes this as “a chocolate cookie for grownups.” A 5.5-ounce package containing about 10 of the cookies has a suggested retail price of $6, and this new cookie flavor is shipping now.

Lark Fine Foods is also debuting three flavors of its all-natural shortbread cookies in a single-serving size. Each 1.5-ounce package contains two cookies in either Salted Caramel Almond Chocolate Pearl, Salted Rosemary and Coconut Butter varieties. Carroll says the Salted Rosemary cookie makes a great accompaniment for cheese, and all three of the single-serve packs are positioned for sale as snack items. They’re also available for immediate shipment.

Manicaretti Italian Food Importers won a sofi Award in 2015 with Sicilian Pistachio Spread and has fresh victories with four gold awards at the New York International Olive Oil Competition. Manicaretti will have those oils, including Titoni DOP, an organic extra virgin olive oil from Sicily, and Crudo, a bright green oil with strong yellow undertones. “Every year it wins awards, both in the U.S. and in international competitions. It stands out in terms of profile and in terms of story. It’s a very interesting olive oil,” said Rossella Florio, Manicaretti’s Marketing Director. “We have a very nice portfolio of oils from different regions in Italy.”

Manicaretti will also be bringing expansions to the gluten-free pasta line imported from Rustichella d’ Abruzzo, for which Manicaretti is the exclusive importer. The new products include pasta made from buckwheat, green pea and red lentil flours. Each is gluten free and organic. “It’s all about awareness and offering more options that are equally delicious as durum wheat pasta,” Florio said.

Missing from the Summer Fancy Food Show this year will be Boat Street Pickles and Coop’s Microcreamery. Boat Street Pickles’ Pickled Cherries were a finalist in the Best New Product category at the 2015 sofi Award competition, while Coop’s Microcreamery’s Salted Caramel Sauce was a winner in the Dessert Sauces, Toppings and Syrups category. Neither company has a new product to launch this year. Boat Street Pickles’ Pickled Cherries are selling well, and Chef Renee Erickson, the company’s product developer, has been very busy earning a James Beard Award at The Whale Wins in Seattle. Erickson was named the Northwest’s Best Chef by the James Beard Foundation.

Coop’s Microcreamery has pushed product development to the back burner while preparing to move into a new 1,200 square-foot facility, says Marc Cooper, the “Coop” of Coop’s Microcreamery. The new facility doubles the creamery’s production space, and Cooper is hoping that his expanded capacity will help him catch up with an orders backlog.

New Fancy Food Show Products Delight with Taste, Innovation

By Richard Thompson

This year’s Summer Fancy Food Show introduced new and growing brands that aimed to update how we look at foods, from breakfast to all-natural desserts. Many of these news products stood out with their focus on reinvention, health and taste.

If there was one new brand that will be hard to forget, it would be the sweetened waffles from The Belgian Kitchen. Made using brioche dough infused with raw sugar, this frozen dough is an all-natural, butter-based dough that breaks out of traditional waffling by being marketed as a dough rather than a batter mix.

The Belgian Kitchen waffles are already enjoyed at five ski resorts in the Northeast and more than 60 foodservice businesses – including multiple frozen yogurt chains, and President Sean Lee has plans for expansion that will see this product targeted at the family market and being sold as frozen dough balls in retail chains. It’s simple and delicious, says Lee: “It’s a very simple product. It’s like the WD40 of doughs.”

Southern Culture Artisan Foods Founder Erica Barrett presented her own take on waffles with her ShortStacks Pancake and Waffle mix. Sixteen different pancake and waffle mixes offer flavors from Bourbon Salted Pecan and Oatmeal Raisin Cookie to Sweet Potato and Peach Cobbler. These non-GMO, vegan friendly and dairy free batter mixes are meant to be enjoyed by everyone, says Barrett.

Alongside the company’s ShortStack batter mixes were Southern Culture Artisan Foods Cajun Bacon Rubs in three different flavors, adding a zing to a breakfast meat favorite. Available in Original, Bourbon Pecan Praline and Sweet & Spicy, these rubs enhance not only bacon, but any meat.

The company’s 2015 sofi-nominated Garlic and Herb Stone Ground Grits captivated attendees with its flavoring that could complement everything from shrimp to bacon and eggs. “I started the company for one reason: to reinvent breakfast and for retailers to reinvent it too,” Barrett said.

Another up-and-coming company is reinventing the frozen pop with its line of healthy summer treats. Paleo Passion Pops, sweetened with all-natural fructose, doesn’t quibble about being a really healthy and delicious dessert for those who have an active lifestyle or those just looking for a dessert they can feel good about.

Kayla Cord, Administration and Marketing Manager of Paleo Passion Pops, said that the company’s founder invented these pops out of concern about the amount of added sugars in the American food supply. This led to a dessert line whose flavors include Orange Mango, Pineapple Ginger, Blueberry Pomegranate, Apple Crisp, Green Passion, Chocolate Passion and Strawberry Passion.

Each of these options can be considered super food as they are made with flax seeds, ginger, kale and green tea. They are allergy safe and made in a nut-free facility. While these are popular with fitness groups, says Cord, “We’re looking for everyone!”

Java To Go is a brand that offers exceptional coffee that tells the story of the lives of travelers, according to President and Founder Shaheed Momin. “We want to see where coffee is coming from and where coffee is going,” he says. “We want to reinvent the coffee experience.” The company is focusing on the fast paced lifestyle of Millenials and their social networking habits.

Along with traditional flavors like Original and Colombian, Java To Go also has Salted Caramel and Southern Pecan and seasonal offerings like Cookie Doodle and Pumpkin Spice. Each is an organic blend that follows fair trade standards and is high quality, according to Momin.

This brand of gourmet coffee is offered in various packages for different drinking habits. Coffee cans that come in 11 ounces and 32 ounces, single serve K-cups, and traditional stand-up bags with both whole and ground beans are available. Momin is most excited about his single serving coffee sticks that promote a lifestyle of adventure. “This coffee represents a love of travel,” he said.

Backyard Safari Company is breaking from tradition with its seasoning products. This four year-old company’s uniquely packaged “Dinner Tonight!” seasonings are aimed at making dinners an easy one-step process without sacrificing taste. Seasoning options include Burger Seasoning, Southwestern Chipotle & Lime Fajitas Seasoning, Salmon with Angle Hair Pasta Seasoning and the sofi-nominated White Bean Chili Seasoning. Each package has a suggested retail price of $3.95, serves between four to eight people and makes a complete meal in under 30 minutes.

Matchbox Backyard Grilling Spices come in matchbox-inspired containers that hold 2.6 ounces of seasoning. Made for backyard grilling without the fuss, each flavor is meant to “Start a Fire in the Backyard.” The line includes a Lemon Zest & Garlic Chicken Rub, Sweet & Savory Rib Rub, Seafood Grilling Herbs Rub, Peppered Garlic Steak & Burger Rub, and for a spicy vegetable kick, the Sweet Chipotle Grilled Corn Rub.

Kids can learn about fresh seasonings and how to grow them with Sunny Side-Up Garden Kits, also offered by Matchbox Backyard Grilling Spices. In six different varieties, each egg carton package contains soil, seeds and instructions. Kids will be able to grow green beans, summer squash and sweet baby carrots in the Little Fresh Veggie Garden, while the Little Goodnight Garden introduces kids to Evening Primrose, White Purity Cosmos and Evening Scented Stock. Each carton has a suggested retail price of $11.95.

Simply Gum uses a chicle base with no artificial sweeteners and is the only brand in the United States that uses 100 percent natural ingredients. Caron Proschan, Simply Gum CEO, says that the American consumer palate is more sophisticated than is normally granted and that the subtle flavor in each piece will be appreciated. Simply Gum flavors include Ginger, Maple, Fennel Licorice, Mint, Cinnamon and Coffee. Simply Gum products are available in five Whole Foods Stores in the New York area and Sprouts nationwide.

Ft. Greene Farms produces small batch relishes and hot sauces that have already been nominated in the Martha Stewart “Made in America” Jar Goods Category for the company’s whole line. The company’s flagship relish is made with champagne vinegar, yellow mustard seeds, sugar and water for a relaxed mustard flavor. Red Pepper Relish adds a little extra kick to that mustard seed base with red bell peppers, Scotch bonnet peppers, light brown sugar and red onions.

In the hot sauce category, Ft. Green Farms’ Charred Sriracha Hot Sauce is made with Fresno chili, lime juice, shallots, rice wine vinegar, garlic and sea salt. This hot sauce brings a fiery little kick that isn’t too hot for those who enjoy spicy foods.

sofi Awards 2015 Honor Great Goats

 

By Lorrie Baumann

Goats are getting a lot of love tonight,” Big Picture Farm Co-founder Lucas Farrell observed as he accepted the sofi Award for Outstanding New Product for 2015 for Raspberry Rhubarb Goat Milk Caramels together with Co-founder Louisa Conrad. The two started their farm in the fall of 2010 with just four goats and now have 44, who were very happy to see Farrell back at home after the conclusion of this year’s Summer Fancy Food Show. “They were very happy to see us. They’re going to go on new pastures, and I’ve got to mow the old ones,” Farrell said.

The show was a commercial as well as critical success for Big Picture Farm, which also won a sofi Award this year in the Outstanding Confection category for Goat Milk Chai Caramels. Big Picture Farm previously won a sofi in 2011 for its Sea Salt and Bourbon Vanilla Caramel, and the chai caramels also won a Good Food Award in 2013. During the three days of this year’s show, Big Picture took “a fair amount” of orders, both from current customers and some new ones who stopped by for a taste after the sofi Awards ceremony, Farrell said. “It helps bring people who might otherwise not stop at our booth to come over and put a caramel in their mouth,” he said. “That’s our main selling point, when they taste it.”

Continuing the goat love, Fat Toad Farm Goat’s Milk Caramels won the 2015 sofi Award for Outstanding Product Line. Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving, their daughter Calley Hastings, and three employees. “We’re from Vermont,” Hastings said as she accepted the award. “Our family is back there working the goats so we get to be here.”

The awards were presented by Chef Alex Guarnaschelli, an Iron Chef and frequent judge on Chopped, who substituted for Ted Allen from Chopped, who had been scheduled to host the ceremony but sent a video presentation in his stead. “You know how much I love food I’m eating, and you know I’m quite passionate about it,” she said. “I really love food, sometimes too much, and nothing gives me more joy than to eat food made by people who love it too.”

Awards were presented in 32 categories, with winners selected from more than 2,700 entries. Products were tasted and judged by a panel that included journalists and restaurateurs to select finalists, while the winners of the gold trophies were selected by the votes of retailers and distributors who tasted the products during the show.

Callie’s Charleston Biscuits took home two sofi Awards for Outstanding Frozen Savory, which went to the company’s Country Ham Biscuits, and for Outstanding Bread, Muffin, Granola, or Cereal, which went to Cheese and Chive Biscuits. There was a tie for the sofi for Outstanding Cooking, Dipping or Finishing Sauce, and dual sofis went to Charissa for Authentic Moroccan Seasoning and to Kitchens of Africa for Zanzibar.

Three Lone Mountain Wagyu products were selected as sofi finalists: 100 percent Fullblood Wagyu Beef Summer Sausage in the Appetizer, Antipasto, or Hors d’Oeuvres category; 100 percent Fullblood Wagyu Beef Sausage Links in the Frozen Savory category; and 100 percent Fullblood Wagyu Beef Jerky in the Savory Snack category. The gold award went to the summer sausage.

This year’s Outstanding Baking Ingredient, Baking Mix or Flavor Enhancer was the Blood Orange Olive Oil Brownie Kit by Sutter Buttes Natural and Artisan Foods, while the Bay Blue from Point Reyes Farmstead Cheese was named the Outstanding Cheese. The Dangerously Delicious Black Licorice Chocolate Toffee from Laurie & Sons was named Outstanding Chocolate. Read more about Laurie & Sons in the snacks supplement in this issue. The Outstanding Cookie, Brownie, Cake or Pie was Organic Molten Chocolate Cake – Dark Decadence from Hot Cakes Molten Chocolate Cakery, while the Outstanding Dessert Sauce, Topping or Syrup was Salted Caramel Sauce from Coop’s MicroCreamery.

Vermont Creamery’s Cultured Butter Sea Salt Basket was named the show’s Outstanding Classic Product, while the Blackberry Sheep Milk Yogurt from Bellwether Farms was named Outstanding Dairy or Dairy Alternative Product. The Speculoos Cookie Butter Ice Cream from Steve’s Ice Cream took home the award for Outstanding Ice Cream, Gelato or Frozen Treat.

Tea Forte’s Vanilla Pear Tea was named Outstanding Hot Beverage, while Owl’s Brew’s White and Vine was named Outstanding Cold Beverage. The award for Outstanding Condiment went to Sir Kensington’s Special Sauce, while Grains of Health took home the Outstanding Cracker award for Laiki Black Rice Crackers. Crown Maple’s Grade A Very Dark Color Strong Taste Maple Syrup was named Outstanding Foodservice Product. The award for Outstanding Jam, Preserve, Honey, or Nut butter went to Manicaretti Italian Food Imports for Sicilian Pistachio Spread. Fra’ Mani Handcrafted Foods’ Salametto Piccante was named Outstanding Meat, Pate or Seafood; Castillo de Canena Smoked Arbequina Olive Oil, imported into the U.S. by Culinary Collective, won the award for Outstanding Oil. The Outstanding Vinegar was Organic Apple Balsamic Vinegar from Ritrovo Italian Regional Foods.

Nella Pasta’s Corn, Caramelized Onion & Thyme Ravioli won the award for Outstanding Pasta, Rice, or Grain. The award for Outstanding Pasta Sauce went to Pumpkin and Kale Alfredo Sauce from Sauces ‘n Love. Cracked Sesame Miso from Nago Foods won the award for Outstanding Salad Dressing, and Sweet Chili Chickpea Chips from Maya Kaimal Fine Indian Foods were named the Outstanding Savory Snack. Kettle Pipcorn from Pipsnacks won the award for Outstanding Sweet Snack. Look for more about Pipsnacks in the October issue of Gourmet News.

Tate’s Bake Shop’s Gluten Free Ginger Zinger Cookie was named the Outstanding Vegan or Gluten-Free Product. Nona Lim Thai Curry and Lime Broth from Cook San Francisco was named Outstanding Soup, Stew, Bean or Chili.

Finally, the Outstanding Salsa or Dip was Kiwi Lime Salsa Verde from Wozz! Kitchen Creations. Wozz! won sofi Awards in 2014 for Ginger Soy Infusion, which was named Outstanding Dressing, and for Triple Ale Onion Spread, which was named Outstanding Condiment. “I’m an Australian in America, winning with a Mexican condiment,” Wozz said as he accepted the award. “God bless America!”

 This story was originally published in the August, 2015 issue of Gourmet News, a publication of Oser Communications Group.

sofi Awards 2015 Honor Great Goats

 

By Lorrie Baumann

Goats are getting a lot of love tonight,” Big Picture Farm Co-founder Lucas Farrell observed as he accepted the sofi Award for Outstanding New Product for 2015 for Raspberry Rhubarb Goat Milk Caramels together with Co-founder Louisa Conrad. The two started their farm in the fall of 2010 with just four goats and now have 44, who were very happy to see Farrell back at home after the conclusion of this year’s Summer Fancy Food Show. “They were very happy to see us. They’re going to go on new pastures, and I’ve got to mow the old ones,” Farrell said.

The show was a commercial as well as critical success for Big Picture Farm, which also won a sofi Award this year in the Outstanding Confection category for Goat Milk Chai Caramels. Big Picture Farm previously won a sofi in 2011 for its Sea Salt and Bourbon Vanilla Caramel, and the chai caramels also won a Good Food Award in 2013. During the three days of this year’s show, Big Picture took “a fair amount” of orders, both from current customers and some new ones who stopped by for a taste after the sofi Awards ceremony, Farrell said. “It helps bring people who might otherwise not stop at our booth to come over and put a caramel in their mouth,” he said. “That’s our main selling point, when they taste it.”

Continuing the goat love, Fat Toad Farm Goat’s Milk Caramels won the 2015 sofi Award for Outstanding Product Line. Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving, their daughter Calley Hastings, and three employees. “We’re from Vermont,” Hastings said as she accepted the award. “Our family is back there working the goats so we get to be here.”

The awards were presented by Chef Alex Guarnaschelli, an Iron Chef and frequent judge on Chopped, who substituted for Ted Allen from Chopped, who had been scheduled to host the ceremony but sent a video presentation in his stead. “You know how much I love food I’m eating, and you know I’m quite passionate about it,” she said. “I really love food, sometimes too much, and nothing gives me more joy than to eat food made by people who love it too.”

Awards were presented in 32 categories, with winners selected from more than 2,700 entries. Products were tasted and judged by a panel that included journalists and restaurateurs to select finalists, while the winners of the gold trophies were selected by the votes of retailers and distributors who tasted the products during the show.

Callie’s Charleston Biscuits took home two sofi Awards for Outstanding Frozen Savory, which went to the company’s Country Ham Biscuits, and for Outstanding Bread, Muffin, Granola, or Cereal, which went to Cheese and Chive Biscuits. There was a tie for the sofi for Outstanding Cooking, Dipping or Finishing Sauce, and dual sofis went to Charissa for Authentic Moroccan Seasoning and to Kitchens of Africa for Zanzibar.

Three Lone Mountain Wagyu products were selected as sofi finalists: 100 percent Fullblood Wagyu Beef Summer Sausage in the Appetizer, Antipasto, or Hors d’Oeuvres category; 100 percent Fullblood Wagyu Beef Sausage Links in the Frozen Savory category; and 100 percent Fullblood Wagyu Beef Jerky in the Savory Snack category. The gold award went to the summer sausage.

This year’s Outstanding Baking Ingredient, Baking Mix or Flavor Enhancer was the Blood Orange Olive Oil Brownie Kit by Sutter Buttes Natural and Artisan Foods, while the Bay Blue from Point Reyes Farmstead Cheese was named the Outstanding Cheese. The Dangerously Delicious Black Licorice Chocolate Toffee from Laurie & Sons was named Outstanding Chocolate. Read more about Laurie & Sons in the snacks supplement in this issue. The Outstanding Cookie, Brownie, Cake or Pie was Organic Molten Chocolate Cake – Dark Decadence from Hot Cakes Molten Chocolate Cakery, while the Outstanding Dessert Sauce, Topping or Syrup was Salted Caramel Sauce from Coop’s MicroCreamery.

Vermont Creamery’s Cultured Butter Sea Salt Basket was named the show’s Outstanding Classic Product, while the Blackberry Sheep Milk Yogurt from Bellwether Farms was named Outstanding Dairy or Dairy Alternative Product. The Speculoos Cookie Butter Ice Cream from Steve’s Ice Cream took home the award for Outstanding Ice Cream, Gelato or Frozen Treat.

Tea Forte’s Vanilla Pear Tea was named Outstanding Hot Beverage, while Owl’s Brew’s White and Vine was named Outstanding Cold Beverage. The award for Outstanding Condiment went to Sir Kensington’s Special Sauce, while Grains of Health took home the Outstanding Cracker award for Laiki Black Rice Crackers. Crown Maple’s Grade A Very Dark Color Strong Taste Maple Syrup was named Outstanding Foodservice Product. The award for Outstanding Jam, Preserve, Honey, or Nut butter went to Manicaretti Italian Food Imports for Sicilian Pistachio Spread. Fra’ Mani Handcrafted Foods’ Salametto Piccante was named Outstanding Meat, Pate or Seafood; Castillo de Canena Smoked Arbequina Olive Oil, imported into the U.S. by Culinary Collective, won the award for Outstanding Oil. The Outstanding Vinegar was Organic Apple Balsamic Vinegar from Ritrovo Italian Regional Foods.

Nella Pasta’s Corn, Caramelized Onion & Thyme Ravioli won the award for Outstanding Pasta, Rice, or Grain. The award for Outstanding Pasta Sauce went to Pumpkin and Kale Alfredo Sauce from Sauces ‘n Love. Cracked Sesame Miso from Nago Foods won the award for Outstanding Salad Dressing, and Sweet Chili Chickpea Chips from Maya Kaimal Fine Indian Foods were named the Outstanding Savory Snack. Kettle Pipcorn from Pipsnacks won the award for Outstanding Sweet Snack. Look for more about Pipsnacks in the October issue of Gourmet News.

Tate’s Bake Shop’s Gluten Free Ginger Zinger Cookie was named the Outstanding Vegan or Gluten-Free Product. Nona Lim Thai Curry and Lime Broth from Cook San Francisco was named Outstanding Soup, Stew, Bean or Chili.

Finally, the Outstanding Salsa or Dip was Kiwi Lime Salsa Verde from Wozz! Kitchen Creations. Wozz! won sofi Awards in 2014 for Ginger Soy Infusion, which was named Outstanding Dressing, and for Triple Ale Onion Spread, which was named Outstanding Condiment. “I’m an Australian in America, winning with a Mexican condiment,” Wozz said as he accepted the award. “God bless America!”

 

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