Sodas Worthy of a Celebration
By Lorrie Baumann
DRY Soda Company creates beautifully flavored, lightly-sweet sodas, made with just a handful of ingredients. Its cornerstone DRY Sparkling line features lightly sweetened craft sodas with culinary-inspired flavors especially designed to pair with food. The line comes from CEO and Founder Sharelle Klaus, who launched DRY Sparkling in 2005 with a Lavender soda that is today the only flavor from the original collection that’s still in production. It’s DRY Sparkling’s best seller. “We just had to change the way Americans were thinking about sodas,” Klaus said. “They could be elevated; they could be elegant. They could be an experience like having a nice glass of champagne.”
Over the years since the brand debuted, its distribution has grown, and DRY Sparkling has become known as an option for celebratory occasions that don’t include alcohol – so much so that DRY Sparkling is now offering, in addition to its full line of flavors in 12-ounce cans and bottles, seasonal flavors in 750mL bottles labeled with art that celebrates the season.
The seasonal flavors for the winter holiday season are Cranberry and Blood Orange. Watermelon and Pineapple are offered for the summer season. “We were looking at more refreshing flavors that would be fun to drink on a hot summer day or bring on a picnic,” Klaus said.
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Like the other flavors in the line, they’re flavorful but low in sugar, with about 60 percent less sugar than other sodas. Flavors include, in addition to the Lavender, Fuji Apple, Vanilla, Cucumber, Rainier Cherry, Watermelon, Blood Orange and Ginger. Watermelon is available in a 12-ounce bottle as well as the 750mL celebration bottle. All of the flavors are natural.
DRY Soda Co. has also just introduced DRY Zero Sugar sodas, a new line that’s organic and sweetened with organic stevia leaf extract for a sugarless soda that contains no artificial sweeteners. DRY Zero Sugar is offered in four flavors – two with caffeine and two without. The two flavors that contain caffeine are Cola and Peach Tea, while Island Fruit and Mountain Berry contain no caffeine. “They’re a much bolder flavor, but still less sweet than regular diet soda,” Klaus said.
The entire DRY Soda Co. product range carries the Non-GMO Project’s verified seal, and they all work as cocktail mixers as well as ready-to-drink sodas. DRY Soda Co. encourages that with a cocktail generator on its website: the visitor to the website can choose a spirit and a DRY Sparkling flavor that’s on hand, and the website will offer a couple of different recipes. “Some we create ourselves, but a lot of them came from mixologists from around the country,” Klaus said.
New Noodle Bowls from nona lim
By Lorrie Baumann
nona lim introduced new grab and go ramen bowls as well as a new Shiitake Beef Bone Broth this year at the National Restaurant Association Show and then introduced them to the specialty food retail market at the Summer Fancy Food Show. The National Restaurant Association Show was held May 18-21 in Chicago, Illinois, and the nona lim Shiitake Beef Bone Broth took home a FABI Award from the show. The National Restaurant Association’s FABI Awards celebrate the most creative, marketable and tasty foodservice products and are awarded by an independent panel of foodservice experts from the industry’s most prestigious brands and organizations.
The three new noodle bowls are the nona lim Thai Coconut Lime Noodle Bowl, the Green Curry Noodle Bowl and the Chicken Pho Noodle Bowl. Sold from the refrigerator case, they’re all made from scratch with fresh ingredients and are free of dairy, gluten and preservatives. All three are Non-GMO Project verified.
The Shiitake Beef Bone Broth is an extension of nona lim’s line of Heat & Sip Cups that includes Turmeric Chicken Bone Broth, Ginseng Chicken Bone Broth, Miso Broth, Vietnamese Pho Beef Bone Broth, Thai Coconut Lime Bone Broth, Carrot Ginger Soup and Tomato Thai Basil Soup. The Vietnamese Pho Bone Broth won a bronze sofi Award last year. nona lim’s Thai Coconut Lime Bone Broth won a gold sofi Award in 2015.
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All of her products are functional, drawing on the Chinese tradition of food as medicine, she said, and the cup packaging for her Heat & Sip Cups, a year in development, is an example of the way she’s turned a traditional Asian comfort food into a convenient snack or meal that meets the needs of on-the-go consumers. Designed like a coffee cup, the consumer peels the seal, microwaves the broth cup for 90 seconds, snaps the lid back on, and the broth is ready to sip.
The new noodle bowls are a take on the ramen bowls she grew up with, Lim says, but they’re made with bone broth and gluten-free noodles. They’re non-GMO and offered in compostable packaging. “We’re trying to do things better for the environment,” she said. “We thought, how can we design a package that’s innovative, beautiful and doesn’t take too much plastic?”
The Bone Broth Heat & Sip Cups hold 10 ounces and retail for $4.99. They have a 20-week shelf life in the grocer’s refrigerator case. The noodle bowls are 14.5 ounces and retail for $7.99. They have a 10-week shelf life in the refrigerator case.
Maine Crisp Company Wins sofi in Cracker Category
By Lorrie Baumann
The Maine Crisp Company’s Cranberry Almond Crisps earned a bronze sofi Award this year in their creator’s first entry into the cracker category for the Specialty Food Association’s annual competition honoring innovative specialty foods. The Cranberry Almond Crisps are a creation of Karen Getz, The Maine Crisp Company co-Owner and Founder, who started the company a couple of years ago in her home kitchen in Waterville, Maine, a small community in the center of the state that’s also the home of Colby College.
Just last year, Getz moved her company into a commercial kitchen and designed new packaging. Her Maine Crisps are now in about 75 stores across New England and in New York, and she has two employees helping her make her crisps every day.
Getz’s intention from the beginning has been to make products that showcase local ingredients from Maine. “It was the ingredients first,” she said.”I want to make something with blueberries and buckwheat.”
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Getz, whose background includes a stint as a cheesemaker working with raw cow milk cheeses – she’s won two awards from the American Cheese Society – was particularly interested in creating a cracker that would pair well with a variety of cheeses, and with her Cranberry Almond Crisps, she feels like she’s done just that, with flavors that complement dairy and a texture that stands up under the cheese without dominating the consumer’s bite. The Cranberry Almond Crisps won the sofi Award in the cracker category rather than the category for gluten-free products – demonstrating that they’re good enough to hold their own in comparison with other crackers made with wheat and containing gluten, Getz said.
The Cranberry Almond Crisps, like her other two varieties, Blueberry Walnut Crisps and Cinnamon Maple Crisps – are made with buckwheat grown in Maine. Naturally gluten free, buckwheat isn’t a true grain, even though it’s used as a grain in cooking and baking. It’s actually a seed related to rhubarb that’s high in protein and fiber. The Blueberry Walnut Crisps are made with wild blueberries from Maine, and the Cinnamon Maple Crisps are made with real maple syrup.
A 4-ounce box of the Maine Crisp Company’s Cranberry Almond Crisps retails for $7.99. For more information, call 207.213.9296 or visit www.themainecrispcompany.com.