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Pereg Natural Food’s Banana Flour was recognized with a SIAL Innovation Award, as one of the most innovative products around the world.
This flour is made from 100 percent ripe, yellow bananas and makes an amazing gluten-free alternative flour for baking way more than just banana bread. It’s Non-GMO Project verified, gluten free, vegan, and kosher.
Like all of Pereg’s alternative flours, this is packed in a stay-fresh zip-top pouch, for easy pouring and resealing without the flour clogging up the zipper. Pereg Natural Foods offers a wide range of alternative flours in addition to this Banana Flour: there’s also Almond Meal, Buckwheat Flour, Chickpea Flour, Coconut Flour, Farro Flour and Quinoa Flour. Each has its own unique features perfect for all cooking and baking needs.
Fresh Market is bringing Thanksgiving to 25 Utah families this week through a partnership with the South Salt Lake Police Department. The local grocery store donated turkeys to the department’s Team Pal Thanksgiving Service Project, which provides Thanksgiving dinner to families in need throughout Salt Lake City.
“One of our biggest focuses is supporting our communities and helping those in need,” said Ryan Woodfield, Sales Manager for Associated Retail Operations, which operates Fresh Market. “We are grateful for the opportunity to make Thanksgiving happen for many members of the community in partnership with the Salt Lake City police department.”
This is the third year Fresh Market has participated in the service project, which provides turkeys and a box of items for a complete Thanksgiving meal. The police department and members of their Police Athletic League after-school program organize and distribute the boxes to families in Salt Lake City.
“South Salt Lake Police Athletic/Activities League (PAL) is grateful to Fresh Market for partnering with us for the last three years. This partnership has been priceless,” said PAL Director, Officer Jerry Silvia. “We have been able to prepare Thanksgiving for multiple families and help the youth learn the true meaning of giving with this project.”
The American Frozen Food Institute (AFFI) and the National Frozen & Refrigerated Foods Association (NFRA) have announced that the Distinguished Order of Zerocrats has selected three food industry leaders as the 2017 Frozen Food Hall of Fame inductees.
The 2017 inductees are the late E. Glen Grader, Founder of Albany Frozen Foods, William S. Smittcamp, President and CEO of Wawona Frozen Foods, and Ron Suchecki, retired Vice President of Sales for Ateeco, Inc./Mrs. T’s Pierogies.
E. Glen Grader began working as manager of a frozen food facility with Stokely-Van Camp in Marysville, Washington, in 1951, later moving with the company to Albany, Oregon. Grader founded Albany Frozen Foods next to a cold storage facility in Albany in 1961. Starting and ultimately growing Albany Frozen Foods was one of his most satisfying career accomplishments. In 1975, he sold Albany Frozen Foods to Seabrook Foods, Inc. Following the sale, he held executive positions with Seabrook Foods, Inc., Oxnard Frozen Foods Corp. and Continental Companies. In 1986, during his time at Oxnard Frozen Foods, Grader served as chairman of the board for AFFI. Her retired in 1987 and passed away on Aug. 27, 2014.
William S. Smittcamp is President and CEO of Wawona Frozen Foods in Clovis, California, a family-owned grower and processor of frozen fruit. During college through 1983, Smittcamp directed the family’s fresh operation, Wawona Ranch, packing fresh peaches, plums, and nectarines. In 1983, he assumed the reins of Wawona Frozen Foods, then processing and freezing approximately 15 million pounds of freestone peaches and 5 million pounds of strawberries. Today, Wawona has grown to be the largest frozen peach processor in the nation. Smittcamp joined the AFFI board of directors in 1988 and was appointed as AFFI Western Frozen Food Convention chair in 1995. In 1997, he served as AFFI chairman of the board and currently serves on the Frozen Food Foundation Board of Directors.
Ron Suchecki served as Vice President of Sales for Ateeco, Inc./Mrs.T’s Pierogies for nearly 27 years. He retired in December 2015 after a heart transplant the previous year. Suchecki continues to consult with Ateeco on a limited basis and enjoys mentoring others in the frozen food industry through his association with NFRA and the Frozen and Refrigerated Association of the North East (FRANE). He served as NFRA’s convention chairman from 2005-2009. He was honored in 2015 as FRANE’s “Person of the Year” and was also presented with a prestigious Golden Penguin Award from NFRA for his dedication to the industry and National Frozen Food Month.
The inductees will be honored at the Distinguished Order of Zerocrats meeting during the AFFI Frozen Food Convention (AFFI-CON) on Saturday, March 4, 2017, in San Diego, California.
The Wisconsin Milk Marketing Board of Directors has named Chad Vincent its new Chief Executive Officer after an extensive national search.
Vincent is a seasoned executive with experience successfully taking startups, turnarounds, family owned brands and Fortune 50 divisions to record levels of sales and profitability. He brings to WMMB extensive dairy marketing and branding experience as well, having served as chief marketing officer and senior vice president of strategic development at Sartori Cheese in Plymouth, Wisconsin, for the past seven years. Prior to joining Sartori, Vincent held executive positions with H.J. Heinz, Miller Brewing Company, Fiskars Brands and other consumer products and beverage companies.
He will begin his tenure at WMMB December 1.
“I am extremely excited about our new hire, Chad,” said WMMB Board Chair Connie Seefeldt of Coleman, Wisconsin. “The board is really impressed with his experience, and we are excited to see how he will improve upon the fantastic work our team has been doing.” Seefeldt said she believes Vincent will help WMMB enhance the already strong promotional work and help strengthen partnerships with processors, farmers, industry partners and consumers.
Seefeldt added that the search firm, Herd Freed Hartz of Seattle, Washington, did a tremendous job of fielding a distinguished group of candidates for the board’s consideration. “The outstanding slate of candidates is a testament to WMMB’s strong reputation around the country,” she said.
“The universal positive response I received during my national outreach to potential candidates during this executive search speaks volumes about the excellent reputation of the Wisconsin Milk Marketing Board and Wisconsin dairy products,” stated Fred Pabst, Dairy Industry Practice Leader for Herd Freed Hartz Executive Search Partners.
Vincent, a native of East Lansing, Michigan, received his undergraduate and MBA degrees from Michigan State University. A resident of Waunakee, Vincent and his wife Wendy are the parents of four children.
David Chaim Isenberg, 73, Co-founder of Chex Finer Foods, passed away Saturday, November 12, 2016. He was born in Providence, Rhode Island, the son of the late Jacob and Dorothy (Sherman) Isenberg.
David was a graduate of Hope High School in Providence and Boston University.
In 1965, David and his father Jay started Chex Finer Foods out of a small garage in Sharon, Massachusetts. David worked in all aspects of the business, serving as President for 25 years. One of David’s greatest accomplishments was seeing the family business successfully continue to the third generation of leadership, with his sons Jeremy and Michael.
David will be remembered for the family values and heritage he bestowed onto the business and its employees. David loved Chex, and worked tirelessly to deepen relationships with customers, build strong partnerships with vendors, and a dedicated extended Chex “family” of team members.
David was inducted in 2012 to the Griffin Report Food Industry Hall of Fame and in 2015 to the Specialty Food Association Hall of Fame.
David was a board member of: Temple Beth El, Temple Emanu-El, Providence Children’s Museum, Friends of Rochambeau Library, Miriam Hospital Board of Governors, Camp Jori and Providence Rotary. David cared deeply about and generously supported many community organizations and programs including: Jewish Alliance of Greater Rhode Island, Jewish Family Service, Temple Beth-El, The Wheeler School, Providence Public Library, and Dana Farber Cancer Institute.
He is survived by his children Michael Isenberg, Jeremy Isenberg, and Rachel Isenberg; former wife Dianne Isenberg; daughters-in-law Karen Isenberg and Amanda Isenberg; grandchildren Sophie, Caleb, Lily and Samantha; and companion Nancy Maloney.
Funeral services will be held Tuesday, November 15th at 12:30 p.m. at Temple Beth-El, 70 Orchard Ave, Providence with burial in Sons of Israel and David Cemetery. In lieu of flowers, contributions in his memory may be made to Jewish Family Service 959 North Main Street, Providence, RI 02904.
The Chex Finer Foods office will be in limited operation from 11 a.m. – 3 p.m. in honor of David so that employees can attend the funeral service. Shiva will be held at the residence of Amanda and Jeremy Isenberg. Tuesday following interment and 7-9 p.m.; Wednesday 3-5 p.m. and 7-9 p.m.; Thursday 3-5 p.m. and 7-9 p.m. and Friday 2-4 p.m.
The fall and the holidays are already upon us. Your customers will be cooking and baking up a storm. Ariston Specialties offers the best ingredients for them.
Ariston’s Lemon infused Olive Oil can be used in cooking and baking. Your customer can use it with seafood, steamed vegetables and also baking a beautiful cake (recipe available from Ariston Specialties upon request).
Ariston’s oils and vinegars are not only premium quality and a proven success with the company’s current retailers; they are also reasonably priced for both the retailer and for the consumer. Increase your sales this holiday season with Ariston’s suggested pairings of extra virgin olive oil, infused olive oils and balsamic vinegars. Help your customer create the perfect gift for the foodies on their list with Ariston Specialties’ recommended pairings.
When you call Ariston for a catalog, literature or Ariston’s pairing suggestions, your call and your general questions will be answered by a member of the family!
Ariston Specialties LLC
Pereg Natural Foods will introduce kañiwa – also known as baby quinoa, at the upcoming Kosherfest trade show, November 15-16, 2016 at the Meadowlands Expo Center in Secaucus, New Jersey.
Kañiwa is an excellent source of complete protein and amino acids, is exceptionally high in iron and is gluten-free. It’s dark reddish-brown in color and about half the size of a tiny quinoa seed. It cooks up quickly to resemble a smaller version of red quinoa.
Unlike regular quinoa, kañiwa doesn’t have saponins, the coating that gives quinoa a somewhat soapy, slightly bitter flavor if not rinsed properly, so it’s actually easier to process. (Note that all quinoa from Pereg is pre-rinsed and ready to cook from the package.) Another advantage kañiwa has over quinoa is that it’s an even better source of iron.
According to Gill Schneider, CEO of Pereg Natural Foods, “This mighty little ancient grain cooks up with a crunchy texture, and offers a nutrient rich food for breakfast, lunch and dinner. We are excited to bring consumers yet another healthy choice to serve to friends and family, from our family-owned Pereg Natural Foods business.”
Kañiwa from Pereg Natural Foods is all natural, gluten-free, Non-GMO Project verified, vegan, OU and CRC kosher-certified, and produced in the USA. It is available in 5-ounce boxes ($3.57) and re-sealable 16-ounce bags ($5.50).
The Retail Confectioners Association of Philadelphia (RCAP) has announced the full seminar line-up for the 135th Philadelphia National Candy, Gift & Gourmet Show, January 7-9, 2017, at the Greater Philadelphia Expo Center, Oaks, Pennsylvania. In addition to panel discussions with industry leaders, demos, sales, and branding sessions, retailers will also have the chance to enjoy special presentations and more from students of the Pennsylvania College of Technology Culinary Department.
As an added bonus, the 2017 edition will once again co-locate with the Philadelphia Gift Show (Jan. 6-9, 2017), increasing cross-over buying and selling opportunities for attendees and vendors alike.
Among the highlights is a new partnership between RCAP and the Pennsylvania College of Technology Culinary Department creating a “RCAP Scholarship Fund” for the students. As part of the program, “Chef Charles”, a.k.a. Charles R. Niedermyer II, Department Head | School of Business & Hospitality for the College, and his students will delight your senses with special presentations and tastings of chocolate products in the school’s booth on the show floor. Attendees and RCAP members are invited to stop by the booth on Saturday and Sunday, January 8-9, between 10 a.m. – 5 p.m., to talk to the students, donate to the fund and learn more about internship and employment programs, too.
To help buyers make the most of their time at the show, the first educational sessions on Saturday and Sunday have a new, earlier 8:30 a.m. start time. In addition, admission to all programs is free and pre-registration is recommended. Visit www.phillycandyshows.com for details. The full schedule includes:
SATURDAY, JANUARY 7, 2017
SUNDAY JANUARY 8, 2017
MONDAY JANUARY 9, 2017
SPECIAL ONGOING PRESENTATION ON SHOW FLOOR
Presented by Dona Peters, Master Chocolatier & Confection Consultant
Saturday/ Sunday 10:00 a.m. – 12:00 p.m. and 1- 5 p.m.
Monday 10:00 a.m. – Noon and 1:00 – 3:00 p.m.
See how Peters uses centers of pops, and other figures, plus pre-made products with crispy rice cereal bars and more to cut expenses and offer a product with less chocolate than a solid piece. Some parents do not want their children to eat a lot of chocolate, so this gives them another option. And, you don’t have to be an artist to be creative with this.
PHILADELPHIA NATIONAL CANDY GIFT & GOURMET SHOW FAST FACTS
WHEN: Saturday, January 7 – Monday, January 9
HOURS: Saturday- Sunday, 10 a.m. – 5 p.m.; Monday, 10 a.m. – 3 p.m.
WHERE: Greater Philadelphia Expo Center, Oaks, Pennsylvania
MORE INFO: www.philllycandyshows.com | 800.318.2238
Eighty-four percent of consumers are interested in purchasing supermarket deli “meals at home” at least one day per week. New Stouffer’s Home Meal Solution Kits cater to today’s busy lifestyles with simple, delicious take-and-bake meals. Operators can maximize margins by repurposing extra protein to cut down waste and create familiar, restaurant-quality favorites.
Home Meal Solution Kits include: Chipotle Macaroni and Cheese, Stroganoff and Tuscan Style Cavatappi. To cater to all customers, operators can choose to portion into single or family size meals. For more information, call 1.800.288.8682 or visit nestleprofessional.us/food/stouffers.