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Nielsen-Massey Unveils No Sugar Added Vanilla Extracts and Line of Organic Pure Flavor Extracts

Nielsen-Massey Vanillas is introducing No Sugar Added versions of its Madagascar Bourbon Pure Vanilla Extract and Pure Vanilla Extract at Natural Products Expo West. These extracts will be available in 2-, 4-, 32-ounce and gallon bottles.

Nielsen-Massey is also bringing out four new organic pure flavor products. The new products include Organic Peppermint Extract, Organic Almond Extract, Organic Lemon Extract and Organic Orange Extract. Each flavor will be available in 2-, 4-, 18-ounce and gallon bottles.

For more than 110 years, Nielsen-Massey Vanillas has been a leading purveyor of high-quality pure and natural vanillas and flavors. With more than a century’s worth of experience in creating and perfecting custom blends and flavors, the third-generation family company uses a proprietary cold extraction process to ensure more than 300 flavors are preserved in its vanilla extracts.

“This year we are pleased to offer a strong supply of vanilla and flavor products to our customers,” said Kirk Trofholz, Nielsen-Massey’s Chief Executive Officer. “As one of the industry’s most innovative thought leaders, we are well-attuned to the growing demand for no sugar added and organic food products. In response, we are introducing several new products to answer customers’ call and give them more choices.”

No Sugar Added Madagascar Bourbon Pure Vanilla Extract has the same rich flavor as our Madagascar Bourbon Pure Vanilla Extract, without the addition of sugar. It is produced from premium, hand-selected beans cultivated in Madagascar, the world’s leading supplier of the highest quality vanilla. It’s the perfect all-purpose vanilla for its flavor and consistency in both hot and cold applications, including baking, roasting and grilling.

No Sugar Added Pure Vanilla Extract features a proprietary blend of premium beans from select regions and uses our exclusive cold extraction process to draw out more than 300 flavor components found within each bean. It is ideal for both sweet and savory dishes.

Organic Peppermint Extract is crafted from the finest mint grown in the Midwest. Perfect for flavoring teas and complementing chocolate in cakes, icings and ice cream. For a refreshing delight, add it to savory dishes such as pork, lamb and poultry.

Organic Almond Extract is one of the most popular flavors used in baking. Bitter almond oil is made of stone fruit grown in California, South Carolina and Georgia. Pair it with vanilla, chocolate, maple or butterscotch, or use it sparingly to accent salad dressings, sauces, custards or ice cream.

Organic Lemon Extract is produced from California lemon oil rounded out with peel notes. It pairs well with fish, pork and chicken dishes, and blends with a variety of herbs. Use it to add a splash of citrus to beverages, vegetables, cakes, cookies, frozen desserts, jams, pies, pastries and more.

Organic Orange Extract is bright, sunny and refreshing. The extract is produced using rich, juicy orange oils from Florida balanced with notes from sweet, wild West Indies orange oil. It’s the perfect partner for savory dishes like rice, chicken and fish as well as fruits, jams, marmalades, salad dressings and desserts.

Five Wisconsin Cheesemakers Named Finalists at 2018 World Championship Cheese Contest

For the past two days, a judging pool of 53 cheese graders, dairy scientists and industry experts from around the world have sampled cheeses from 26 countries and 32 states, narrowing down a list of 3,402 entries to 20 finalists.

Five Wisconsin cheeses, including two from Master Cheesemaker Mike Matucheski of Sartori Cheese, are in consideration to be named the 2018 Grand Champion. Wisconsin finalists include:

English Hollow Cheddar
Class 4: Cheddar, Aged One to Two Years
Maker: Maple Leaf Cheesemaking Team
Maple Leaf Cheesemakers, Inc.
Monroe, Wisconsin
Maple Leaf English Hollow Cheddar is aged at least 12 months to develop a complex, nutty flavor.

Mild Gouda
Class 39: Mild Gouda
Maker: Eric Steltenpohl
Saxon Cheese, LLC
Cleveland, Wisconsin
Saxon Gouda has a creamy, smooth texture and sweet, rich milky flavor. 

Sartori Reserve Espresso BellaVitano
Class 69: Open Class: Flavored Cheeses with Sweet or ‘Dessert’ Condiments
Maker: Mike Matucheski
Sartori Company
Antigo, Wisconsin
Wheels of Sartori Espresso BellaVitano® are hand-rubbed with freshly roasted espresso adding a sweet finish to the cheese.

Cave Aged Chandoka
Class 102: Surface (Mold) Ripened Mixed Milk Cheeses
Maker: David Rogers and Team LaClare
LaClare Family Creamery
Malone, Wisconsin
Bandage-wrapped in linen and aged for a minimum of six months, this cow and goat milk cheddar is bold, tangy and fruity.

Sartori Limited Edition Pastorale Blend
Class 103: Hard Mixed Milk Cheeses
Mike Matucheski and Erin Radtke
Sartori Company
Antigo, Wisconsin
Sartori Pastorale Blend® is made with cow’s and sheep’s milk. The wheels are hand-dusted with paprika resulting in a creamy, earthly flavor and slightly smoky finish. 

The 2018 Grand Champion will be announced at 8:15 p.m. CT this evening at the Monona Terrace in Madison, Wisconsin. The announcement can be viewed via Facebook Live on World Championship Cheese Contest Facebook Page.

Organic Trade Association Seeks Court Hearing in Animal Welfare Standards Lawsuit

The Organic Trade Association wants its day in court. On March 7, the association requested that oral arguments be heard on its lawsuit against the U.S. Department of Agriculture (USDA) over the Department’s failure to put into effect new organic livestock standards. The request comes as the case is gaining significant momentum and as more organic businesses and stakeholders take action and speak out in support of the lawsuit.

Since the filing of the lawsuit, a host of organic stakeholders representing thousands of organic farming families, organic certifiers and organic policymakers – along with leading animal welfare and retail groups speaking out for millions of consumers — have joined the Organic Trade Association’s challenge.

“We are ready to go. We want to advance this issue, and we want the court to hear our case,” said Laura Batcha, CEO and Executive Director of the Organic Trade Association. “We’ve gone through all the back and forth with USDA in our court filings, and now it’s time to present the organic sector’s case to the judge in oral arguments. USDA has requested that this case be dismissed, but this issue won’t go away. In fact, it is only picking up steam with key organic stakeholders joining us in our efforts.”

The Organic Trade Association last September filed a lawsuit against USDA in the U.S. District Court for the District of Columbia over the Department’s failure to put into effect the Organic Livestock and Poultry Practices (OLPP) regulation. The regulation had been developed and fully vetted for more than a decade by the organic sector, the National Organic Standards Board and USDA’s National Organic Program. Since the Organic Livestock and Poultry Practices final rule was published on Jan. 19, 2017, the government has attempted five times to delay the implementation of the rule, either through the formal rulemaking process or through its attempt to dismiss the suit.

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