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The Invisible Chef Introduces New Baking Mixes

InvisibleChef-MSThe Invisible Chef has scoured the favorite recipes from the nation’s best coffee houses, and it is now bringing the inspiration home with a new line of scone mixes. Just in time for holiday gatherings, customers can choose from five delicious mixes: Classic Crème, Figs & Chocolate, Ginger & Lemon, Praline Pecan and Walnuts & Raisins. Light and tender and not too sweet, the perfect scone is a delightful treat!

Also introduced this month is the new Blondies & Brownies Collection. The Invisible Chef’s brownies are as much fun to bake as they are to eat! Flavors include mocha chocolate chip, mint chocolate chip and walnut chocolate chip. Fudgy, chocolatey and chewy: “Be happy—Eat a Brownie!”

The Invisible Chef mixes are about as close to homemade as you can get, but go from the box, to the oven, to the table in just minutes. Making them even more attractive to retailers and consumers alike, The Invisible Chef mixes are beautifully packaged and make just the right gift for any occasion. Everything in The Invisible Chef’s spectacular line-up of mixes are blended with premium ingredients, so you know you are serving the very best to family and friends.

All of The Invisible Chef’s mixes retail for under $10. For more information about The Invisible Chef products, email contactus@theinvisiblechef.com, or visit www.theinvisiblechef.com. “Happy Baking!”

Java Frost Introduces Its Spring Collection

Fall in love with Java Frost’s delightful Spring Collection: three seasonal gift canisters filled with gourmet drink mixes. Try one or try them all!

First, Chocolate Truffle is a creamy hot chocolate that is fit for royalty. With double the chocolate taste the decadent flavor is right from your childhood memories. Your customers will enjoy this rich and velvety cup. Second, White Chocolate will make you want to snuggle up with this creamy classic. Smooth and velvety, you can enjoy this drink either piping hot or frosty cold. Experience the delight and aroma with this rewarding treat. Finally, Caramel Crème is smooth and comforting and delivers melt-in-your-mouth caramel candy in every sip. A delicious and rich caramel blend, this ultimate indulgence is sure to please.

Each flavor from Java Frost is packaged in a case of eight enchanting 8-ounce gift canisters. These flavors are designed to delight. Java Frost gift canisters are the perfect items to display or tuck into gift baskets. All Java Frost products are carefully crafted with quality and value in mind.

Call Java Frost today for samples at 800.676.3661, or visit the company online at www.javafrost.com.

My Cup of Cake Introduces Some New Arrivals

A Sprinkle and a Dash’s My Cup of Cake™ is the ultimate gift mix. The product makes a warm, all-natural Belgian chocolate soufflé cake in less than three minutes. Say goodbye to bowls, beaters, whisks and mess, because whipping up a luscious dessert is just minutes away. All the ingredients, including the cup, are wrapped up in one adorable package.

My Cup of Cake recently expanded its flavor selection with the addition of Belgian chocolate salted caramel, dark chocolate mint and toasted marshmallow. The company also launched its new Dinner Party decorative canisters, which serve four. In addition, your customers will be unable to resist My Cup of Cake Mini, a single portion in an adorable glass jar that takes only one minute to bake.

This holiday season, do not miss out on My Cup of Cake Holiday Tree Ornament. Mix and bake in a soufflé cup that doubles as a holiday ornament. Wake up Christmas morning to the smell of a warm chocolate soufflé cake.

For more information, call 516.526.7475, or visit www.asprinkleandadash.com.

2014 Scovie Awards Honor the Best of Fiery Foods

The 2014 Scovie Awards judging panel of top culinary experts honored dozens of companies as among the best when it comes to producing spicy and savory foods. Competition for this year’s Scovie Awards was tougher than ever, with a new record of 864 total entries, up from 2013′s 805. The total number of companies entering was also a record at 151, up from 133 the previous year. In all 105 companies walked away with at least one award.

Dave DeWitt, founder of the Scovie Awards and the National Fiery Foods and Barbecue Show said entries came from 39 U.S. states and seven countries, including Austria, Canada, Ecuador, Australia, St. Lucia, the United Kingdom and the United States.

“Companies from all over the world continue to recognize the Scovie Awards as the most competitive blind taste tested event in the world,” DeWitt said. “I’m thrilled that participation in the awards continues to increase year after year.”

This year, in the tasting division, the Scovie Awards judges handed out their Grand Prize to Lusty Monk Mustards for their Original Sin Fresh Ground Mustard. This was a particularly important feather-in-the-cap for Lusty Monk, as the company won the Grand Prize in last year’s Scovie Awards as well. In the 2013 competition, judges honored Lusty Monk for its Burn In Hell Mustard.

In the advertising and marketing division, the Grand Prize winner was Twang Partners. The company was honored for its Beer Salt 3-Pack.

Among the notable multiple award winners in this year’s competition, Sean’s boo-Yah won 32 awards, Garden Fresh Salsa won 22, Gilly Loco won five and Arizona Rubs won three.
Guests can sample and buy Scovie Award-winning products at the upcoming 2014 National Fiery Foods & Barbecue Show, to be held February 28-March 2, 2014 at Sandia Resort and Casino in Albuquerque, New Mexico. Vendors from across the country will be in attendance. For more information, visit www.fieryfoodsshow.com.

The Fresh Market Launches Private Label Coffees

The Fresh Market’s new line of flavored coffees have arrived just in time for cooler temperatures. The specialty grocer recently launched all natural and spiced coffees guaranteed to intrigue true coffee lovers. With unique medleys of spices visible in the blends, each private-label coffee is a complex, decadent treat that makes every day a special occasion.

Roasted medium-dark for bright acidity and a smooth, full bodied taste, the naturally flavored, gluten-free coffee blends use 100 percent Arabica beans from Central and South America and Africa. Each blend can be enjoyed alone or decadently served with milk, whipped cream and a drizzle of chocolate.

Read more about The Fresh Market on page 13 of the November issue of Gourmet News here.

With culinary inspirations, The Fresh Market has created four distinctive blends available year round.. The Epic Day Blend promises a great start to the day with its cinnamon, clove and berry notes. For the more sensitive coffee connoisseurs, the Low Acid Vanilla Almond blend features a darker, nutty roast. The Salted Caramel is perfect for those who wake up with a sweet tooth, while the Chocolate Coconut Macaroon offers decadence with just a touch of chocolate.

New seasonal blends will be introduced every eight to ten weeks. During the fall, The Fresh Market will debut Cocoa Chili Spice, Panettone and Pumpkin Pie.

The Fresh Market suggests choosing your favorite blend to create your very own delicious delicacy:

 

The Fresh Market Coffee Latte

Serves Two (16-ounce latte)

Ingredients:

4 tbsp TFM Naturally Flavored & Spiced ground coffee

1 cup boiling water

2 cups TFM milk, TFM almondmilk or soymilk

2-4 tsp sugar

Preparation:

Add 4 tbsp of your favorite TFM Naturally Flavored & Spiced ground coffee to 1 cup of boiling water in your French press or in a glass measuring cup, stir.  Let coffee steep for at least 6 minutes.  Heat 2 cups of TFM milk, TFM almondmilk or soymilk in a pan, whisking occasionally to keep milk from scalding and to froth milk.

Press coffee in French Press or pour coffee from measuring cup slowly into coffee filter lined metal strainer letting coffee flow through into a cup.

Divide coffee in half into two 16 oz coffee cups.  Measure 1 cup of milk.  Slowly add 1 cup of heated milk into one 16 oz coffee cup.  Add the remaining one cup of milk into the second 16 oz coffee cup.

Add sugar to taste – 2 tsp to 16 oz cup for a hint of sweet up to 4 tsp for a sweeter latte.

Pro Tips:

Whisk milk to froth and prevent scalding.

Heat dairy milk to 140 degrees; almondmilk or soymilk to 120 degrees.

If using sweetened almondmilk cut sugar to 2 tsp or do not add sugar.

Special Additions to Lattes:

Top with TFM Aerosol Whipping Cream and add a drizzle of TFM Caramel Sauce or TFM Dark Chocolate Sauce or sprinkle with TFM nutmeg or cinnamon.

About The Fresh Market, Inc.

Founded in 1982, The Fresh Market, Inc.  is a specialty grocery retailer focused on providing high-quality products in a unique and inviting atmosphere with a high level of customer service. The company currently operates 145 stores in 26 states, primarily located in the Southeast, Midwest, Mid-Atlantic, Northeast, and West Coast, with plans for continued expansion throughout the country. The Fresh Market is an equal opportunity employer.  For more information, please visit www.thefreshmarket.com.

Mr. Green Tea Ice Cream Company Launches New Ice Cream Flavor for Fall

Mr. Green Tea Ice Cream Company has announced the launch of a new ice cream flavor, Chai Latte, which will be available in pints in grocery stores across New York, New Jersey, Connecticut and Pennsylvania as well as though its recently launched online store. The new Chai Latte Ice Cream features a swirl of traditional chai spices such as cinnamon, ginger, cardamom, cloves and black tea and is part of a continuously growing line of unique flavors.

“As part of our kick-off to fall, we wanted to add a new flavor to our line that our customers can enjoy not only in summer but in fall and winter as well,” said Michael Emanuele, Vice President of Mr. Green Tea Ice Cream Company. “With Chai Latte, we’re combining warm flavors like cardamom and cinnamon into one unique flavor to create a new way for our customers to enjoy a timeless favorite.”

Mr. Green Tea Ice Cream is a premium ice cream company specializing in the exotic flavors normally available only at high-end restaurants, including Green Tea, Red Bean, Ginger and, now, Chai Latte. Founded in 1972, the company has been manufacturing and distributing ice cream made from the highest quality natural ingredients for more than four decades.

For more information, visit www.mrgreenteaicecream.com or follow on Facebook at www.facebook.com/mrgreenteaicecream.

Tequila 1519 Now Available in U.S. Market

A. Hardy USA, Ltd., a Des Plaines, Illinois-based national liquor and wine importer and national sales and marketing agency,has announced the availability of its new Tequila 1519. A. Hardy USA president Mark Levinson signed an exclusive agreement with Agave Conquista to represent Tequila 1519 to the U.S. market.

According to Levinson, “We are continuing to pursue high quality organic spirits to help satisfy increasing consumer demand and expanding markets. By adding Tequila 1519 to our portfolio, we are filling a specific niche. We expect this tequila to have a significant impact in the super premium segment of the American tequila market because it is quality focused and the market is not crowded with similar products.”

AH Tequila 1519 PhotoManufactured in Tequila, Jalisco, Mexico, Tequila 1519 is made from 100  percent Agave Tequila plants. And, Tequila 1519 is both certified organic and certified kosher which assures its quality. Tequila 1519’s name is intended as a tribute to the first Andalusian steed horses that were introduced into Mexico in the year 1519. These horses became the seed stock for the internationally renowned Azteca Stallions lineage, now part of Mexico’s pride and history.

Tequila 1519 Blanco has a strong yet velvety flavor that is ideal to drink straight with a pinch of salt and zest of lime. It can be easily mixed without losing its distinctive agave flavor. Tequila 1519 Reposado is aged for sixty days in oak barrels where it slowly transforms into a rich golden color with a hint of wooden notes. It may be enjoyed straight or mixed in cocktails. Tequila 1519 Anejo is aged for a minimum of one year and is the most subtle of the three 1519 varieties. The specific distillation process combined with slow aging in oak wood barrels results in a distinct aroma with delicate wooden notes.

Tequila 1519 is 40 percent alcohol by volume and 80 proof. All three varieties are packaged in 750 ml bottles. For more information about Tequila 1519 write to A. Hardy USA, Ltd., 1400 Touhy Avenue, Suite 120, Des Plaines, Illinois 60018. Call (847) 298-2358 or view the web site at: www.ahardyusa.com.

World Dairy Expo Announces Grand Champion Dairy Products

The World Dairy Expo, sponsored by the Wisconsin Dairy Products Association, announced the winners of the 2013 Championship Dairy Product Contest. This year, the competition received a record 820 entries. All category first place winners were auctioned off at the World Dairy Expo, held Oct. 1-5 at the Alliant Energy Center in Madison, Wis.

Among the winners, Sartori Company, based in Plymouth, Wis., was selected as the Cheese and Butter Grand Champion. Upstate Niagara Co-op, based in Buffalo, N.Y., was selected as the Grade A Grand Champion. And Gifford’s Dairy, based in Skowhegan, Maine, was the Ice Cream Grand Champion. This year’s contest judged the best of the best in a number of dairy categories, including cheese, butter, milk, yogurt, cottage cheese, ice cream, sour cream, sherbet, cultured milk, sour cream, whipping cream, dried whey and creative/innovative products. Dairies from across North America submitted their products for consideration.

Emmi Roth USA received two awards at the 2013 Championship Dairy Product Contest, including a first place win for Roth Hot Chili Gouda in the Flavored Natural Cheese category. Roth Hot Chili Gouda is a new introduction for the company and will be available to customers in the coming months. This rich, buttery Gouda is infused with a special blend of three peppers for just the right amount of heat. “As consumers continue to look for bold flavors, Emmi Roth USA is excited to offer another specialty cheese with a spicy kick,” said Linda Duwve, Vice President of Sales and Marketing for Emmi Roth USA.

It is amazing how dairy manufacturers have embraced this contest,” said Brad Legreid, Executive Director of WDPA. “Due to the tremendous support from dairy companies throughout North America, the World Dairy Expo Championship Dairy Product Contest has averaged a 15 per cent annual rate of growth over its first eleven years. This is unprecedented growth for a dairy product contest. This growth is a direct reflection of the high level of interest that dairy processors have in entering the only judging contest of its kind in North America. Because this contest is all-encompassing, dairy manufacturers have the unique opportunity to compete in a prestigious, all-dairy national contest.”

The contest’s auction was held at the World Dairy Expo in Madison, where all category first place winners were auctioned off. A portion of the proceeds from the auction were donated to be used to fund various scholarships. A number of scholarships are awarded annually to deserving students pursuing careers in the dairy industry.

For more information on the World Dairy Expo Championship Dairy Product Contest and to inquire about submitting products for the 2014 contest, contact the Association by email at info@wdpa.net.

Slow Cheese Festival Unites 150,000 Cheese Lovers for Massive Bra, Italy Exposition

By Alicynn King

CheeseFestival1-CSAs you stroll down the street in Bra, you can catch a glimpse of the Alps as if they are growing out of the terra cotta roofs that are so characteristic of the Italian countryside. The cobblestone streets are adorned with charming boutiques, wine shops, cafes and specialty markets. Bra is the quintessential, quaint, picturesque town that fills the pages of guidebooks. However, from Sept. 20-23, Bra was anything but quaint, as more than 150,000 cheese aficionados came to the town to taste, discuss and enjoy thousands of cheeses from around the world.

The Slow Cheese Festival happens every two years in Bra, Italy, a town in the northern Piedmont region that is the birthplace of Slow Food International, an organization that promotes gastronomic diversity and the connections between food, culture and the environment. This year’s ninth edition of the biannual event featured a variety of workshops and dinner dates, as well as the Ark of Taste Project, a project that invites individuals to nominate cheeses from around the world that are in severe danger of being lost to standardization within the industry.

The Slow Cheese Festival attracts a wide range of attendees. Although many of those in attendance work in the dairy and cheese industry, a beer tent, wine enoteca and street food carts help elevate this event to more than just an industry show. The crowds swell as hungry cheese connoisseurs converge on the city for four days of food and frivolity.

CheeseFestival2-CSTents opened at 10 a.m. and closed at 11 p.m. each day, allowing ample time to taste and talk. On Saturday and Sunday, Italians brought their families to enjoy street performers and educational events geared towards entertaining kids. Friday and Monday, however, remained days of business, as distributors sat down with cheesemongers to arrange business deals and discuss the details of importing.

What makes this event unique is the ability to sit directly with the cheese maker her or himself and discuss the product. Although massive in scope, the intimate nature of the event facilitates this one-on-one interaction.

Throughout the event, free workshops were also held at many of the booths. For example, at one such workshop, participants discussed the differences between pasta filata cheeses in the Puglia region of Italy. At another, those in attendance analyzed the pairing potential between Parmigiano-Reggiano and artisanal beers. In general, this year’s workshops stressed the importance of telling the product’s story, highlighting why each particular product is so important to the industry.

At workshops on milk, participants discussed the issues surrounding raw milk, starter cultures, animal welfare and pasteurization. And guided tastings such as “The Rediscovery of Regional Cheeses of the United Kingdom” were held throughout the four days, in which attendees dove deeper into particular categories of cheese. With thousands of cheeses from around the world being showcased, those lucky enough to be at this year’s event found themselves indulging in an astonishing variety as they wandered from stand to stand.

While Slow Cheese Festival attendee Jesse Schwartzburg, from Tony Fine Foods, has represented many Italian products over the years, this was his first time on Italian soil. Schwartzburg marveled at the variety and depth of products at the festival. He also had the opportunity to meet with producers and visit nearby farms.

“Over the years, I have realized that I have left so much of the story out. Being here I have heard more of the story,” he said. “To understand [cheese], to drink it with Barbera while eating the Toma Della Rocca Robiola, you understand the regionality of the product.”

In addition to the wealth of Italian cheeses, the selection of international cheeses at the event spanned three blocks. Representing the United States at the event was cheese and specialty foods distributor Gourmet Foods International. This was the fourth Slow Cheese Festival in which GFI has participated. This year, the distributor highlighted Red Hawk from Cowgirl Creamery in California, Cremont from Vermont Butter & Cheese Creamery in Vermont, Rouge River Blue from Rouge Creamery in Oregon, Cabot Clothbound Cheddar from Cellars at Jasper Hill in Vermont and Pleasant Ridge Reserve from Uplands Cheese in Wisconsin.

This year, the GFI booth was so popular with consumers and industry members alike that they were one of the few producers that sold out of product by the end of the festival Several European restaurant owners even inquired about how to purchase American cheeses for import.

For many of the European attendees, this was their first real encounter with American cheeses. Giuseppe De Ceseare was in attendance as a translator during the festival, working for the Gourmet Foods International booth. De Ceseare was intrigued by the level of excitement surrounding the cheeses.

“The United States has such big producers that most people don’t know or see the small artisan producers,” he said.

Cheese Festival 018Cow Girl Creamery has had the opportunity to showcase their cheeses at four Slow Cheese Festivals. This was the second year that company co-founder Sue Conley attended the event. For Conley, she values the biannual festival as an opportunity to share her cheeses with a broader audience and to taste what others are making.

“We get to taste cheeses from people we have admired,” Conley said.

The Slow Cheese Festival is an event unlike any other. Filled with a variety of educational opportunities and cheeses, it is the perfect blend of fun and business. For those who are lucky enough to be able to come to Bra, they will surely have an unparalleled opportunity to learn more of the story behind the cheeses they love.

To learn more about 2013 festival and hear about upcoming plans for 2015, visit http://cheese.slowfood.it/en/.

The Label Wars: When Governments Define a Product, Some Win and Some Lose

FoodLabeling2-CSBy Lucas Witman

Last year, when media reports emerged that many Greek yogurts on the U.S. market contain additives that are not customarily introduced to the authentic product, many consumers ran to their refrigerators and combed through the ingredients listings on the labels of their favorite brands. Traditionally, Greek yogurt is produced by straining yogurt in cheesecloth to remove the whey, resulting in a thicker, more protein-rich product. Some companies, however, have begun adding thickeners like corn and tapioca starch to achieve this desired consistency. The result is often indistinguishable from the authentic product. However, the problem for many is that true Greek yogurt and the technologically enhanced version are often indistinguishable on store shelves. Both types of products can be labeled “Greek yogurt,” with no requirement that they identify on the front label when additives have been introduced.

The Greek yogurt controversy is just one example of a widening concern among U.S. consumers about how their products are being labeled. Unlike in some European countries where governing bodies more clearly define how foods must be labeled, U.S. companies have considerably more leeway in how they define themselves for consumers. As a result, many companies that produce Greek yogurt, but also olive oil, cheese, wine, meat, coffee and more have been criticized for misleading consumers into purchasing something that is somehow different from what they might expect.

When it comes to food labeling, a particular product may represent much more than just a potential profit to those who produce it. Many products are in fact reflections of cultural identity. Especially for foods and beverages that are tied to a specific region or nation, these items are often symbols of that place, highly valued and protected by those who live there. Thus, when a company reinvents the authentic components and methods behind products like Champagne, Parmigiano-Reggiano and Greek yogurt, the result can be damaging to those who are intrinsically tied to the real deal.

Nobody understands this threat more than the Europeans. For this reason, European governments have created a number of different food appellation systems that serve to carefully define different products and lay out how they must be labeled. In France, wines, cheeses, butters and agricultural products labeled AOC (Controlled Designation of Origin) must adhere to standards that have been clearly defined by the government. In Italy, produce, olive oil, balsamic vinegar, cured meats and cheeses labeled DOP (Protected Designation of Origin) are similarly protected. Italy offers a second appellation system for wines, labeling them DOCG (Controlled Designation of Origin Guaranteed), DOC (Controlled Designation of Origin) and IGT (Typical Geographic Indication). The European Union offers its own appellation for food and wine as well, designating certain products that meet its standards for authenticity as AOP (Appellation of Protected Origin). A number of other European countries have their own government-regulated appellation systems in place as well.

 

The benefits of appellation systems

Appellation systems offer the producers of certain foods, wines and agricultural products a number of advantages in the markets in which they are enforced. Perhaps most importantly, when governmental agencies monitor these products and enforce a certain standard, it protects the overall quality of the item. A consumer who purchases a DOP Balsamico di Modena, for example, can be assured that the vinegar inside the bottle is of a certain quality.

FoodLabeling1-CSMore than simply conferring quality on a product, however, these appellation systems also protect the economic and cultural traditions behind it. For example, although it may be easier and cheaper to change the recipe or production process behind Parmigiano-Reggiano, if a company wants to label the product as AOP, it must be made in the traditional manner.

In addition, for a region or country that relies heavily on a product either as a source of revenue or as a draw for tourism, these appellations ensure that another region or country can not lay claim to that same product. The French Champagne region, for example, has a significant economic interest in ensuring that it is the only place where its eponymous sparking wine can be produced.

One company that is particularly supportive of the EU-granted AOP appellation is Le Gruyère AOP, maker of authentic Gruyère cheese from Switzerland. Gruyère cheese has its origins in the Middle Ages. The cheese has been produced in its current state with its current recipe since 1115 A.D. Le Gruyère AOP is extremely proud of its long history and cheers the AOP appellation for preserving tradition.

“An AOP is really linked to your territory (because your base [of your product] is the origin and the landscape) and is actually a protection for your history,” said Philippe Bardet, Director of Interprofession du Gruyère AOP. “Sometimes we really think we are like in the old times, on a horse fighting to save our lives. Like the guardians of the temple, we fight to protect [our product] from copies and innovations.”

“At Le Gruyère AOP, we are known to be one of the most strict in Switzerland, but we know that the final quality of your product is what makes the consumer buy your product,” Bardet continued.

According to Bardet, his association has suffered losses, both financially and in terms of product reputation, when lesser companies in Europe, Russia, South Africa and elsewhere have made and marketed inferior cheeses under the name “Gruyère,” The AOP designation helps Le Gruyère protect its name and its product. Bardet said there has now been about a month of trademark protection for the cheese in the United States, and that the team at Le Gruyère is intent on legal action to protect the usurpation of the name.

“There is a big loss for our product, our producers and, in fact, at the end, the consumers, when you have a cheese sold under the Gruyère name that has no taste and no character,” Bardet said.

Outside Europe, government-regulated appellation systems are less common, and this has been a problem for many specialty food companies whose authentic products are in competition with lesser quality imitators. For example, authentic Jamaica Blue Mountain coffee is a highly prized version of the popular beverage, and that popularity has given birth to a number of inferior quality coffee blends falsely usurping this title.

“Jamaica Blue Mountain Coffee has a long and famous tradition of being the best coffee in the world because of its quality,” said Jamaican Senator Norman Grant, Managing Director and CEO of Mavis Bank Coffee Factory Limited, Jamaica’s largest Jamaica Blue Mountain Coffee processing facility. “Grown at the highest elevation in Jamaica, in the Blue Mountain range in the parishes of St. Thomas, St. Andrew and Portland, the product is clean in the cup…The traditional characteristic of the Jamaica Blue Mountain coffee is intense in its aroma with a medium body—mellow, floral—and chocolatey taste.”

Senator Grant argues that too often, customers purchasing a product labeled Jamaica Blue Mountain coffee may not be getting the real thing. “There are some companies that try to market Jamaica Blue Mountain coffee all over the world but without meeting the prescribed quality standard,” he said.

However, authentic Jamaica Blue Mountain coffee producers are working hard to remedy this situation. “The Coffee Industry Board of Jamaica has implemented a Trademark User License agreement where companies trading should sign a trademark user agreement,” Grant said. “Where this is not done, companies that breach this can be penalized or be sued.”

The government of Jamaica has gotten involved as well, taking the first steps to protect the name through a European-style appellation system. The Jamaican government, working with the Coffee Industry Board is working to enforce geographic standards, designating the official boundaries within which products labeled Jamaica Blue Mountain coffee can be cultivated. Although this is a work in progress, Senator Grant hopes that, over time, it will help to protect the product.

 

The downside

Despite the clear benefits that food and drink producers, consumers and entire regions garner from government-regulated appellation systems, critics argue that there are good reasons to eschew such systems.

First, in clearly defining what a product is, what must go into it and how it must be produced, the product is essentially standardized. As a result, producers who may want to approach the item in an innovative way may be stymied from doing so. If Salame Piacentino, for example, must be made with a specific seasoning blend, a company that wants to label its product as authentic Salame Piacentino will be prohibited from changing that recipe.

Another problem some have with these appellation systems is that they often favor larger more established companies, negatively impacting smaller independent producers. While it may be relatively easy for a major cheese company to follow the government’s strict standards and achieve EU certification for all of its products, a small Emmenthal producer may not be able to afford to follow these standards. In addition, she may not have the resources at her disposal to get required approval from the EU.

Finally, some connoisseurs of food and drink argue that these labels too often confer quality on products that have not earned it on the basis of their culinary merit alone. In short, simply because a cheese or sausage or olive oil or mushroom has earned the right to be labeled AOP or AOC or DOP does not mean that it is necessarily a “fine food.” Many simple agrarian staples, for example, long eaten as a means of subsistence, have developed unwarranted reputations as gastronomic delicacies simply by virtue of their appellation.

Responding to the criticism that the AOP appellation pushes smaller producers out of the production process, Bardet argues that this system is extremely welcoming and helpful to independent producers of Gruyère cheese. “We don’t think it is undemocratic,” he said. “The Gruyère AOP now represents 6,000 independents and is still accepting new ones. If anyone wants to come in, he can as long as he respect the rules.”

Senator Grant similarly argues that efforts by the Jamaican government to regulate Jamaica Blue Mountain coffee will not have a deleterious effect on small producers in the region, but rather would equally protect all producers of the beverage, regardless of size. “This, in my view, would not affect Jamaica Blue Mountain coffee business and small companies,” he said. “The main focus would be on the producers in the country of origin and…authenticating those companies who handle the brand.”

Regarding the criticism that appellation systems inhibit innovation, Bardet concedes that this is a necessary aspect of protecting the history behind his association’s product. “With an AOP, you are protected but also limited—no innovation is allowed,” he said. “We are the guardian of a history, a tradition.”

However, Bardet still argues that it is unfair to state that the AOP appellation in any way standardizes Gruyère. “In our opinion, this argument is not true,” he said. “If our product would be standardized it would be made in one big factory…We protect the producers…and want them to stay independent , with their know-how. This is the key.”

 

To follow in the footsteps of Europe?

From many producers of fine food and drink, both in the United States and around the world, a common lament is heard that they do not receive enough protection for their product when sold in this country. Until recently, this was the case for Le Gruyère, who just this year finally received trademark protection from the U.S. government. Many other companies, however, have not been as successful in protecting their unique products’ names and identities in the U.S. market, making it difficult to distinguish their authentic offerings from lesser imitators.

Still, in many ways, the U.S. specialty foods market potentially offers producers of gourmet products more unrestricted opportunities to craft truly one-of-a-kind products, outside the oversight of a governing body.

In addition, eschewing the bureaucracy associated with a government-regulated appellation system helps open the market up to more producers. Thus, the benefits of the European appellations must be weighted against the benefits of the freer, more open U.S. specialty food marketplace.