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Wide Variety of Confections from Seattle Gourmet Foods

Seattle Gourmet Foods is a food manufacturer based out of Kent, Washington. Growing both organically and through acquisition, today it is comprised of 11 different brands found in retailers around the country. Consisting of a diverse mix of products that include chocolate, breath mints, bakery items, jams, sauces, soups and dry mixes. Every brand and product made contains only the highest quality ingredients. With 160,000 square feet of production facilities, SGF not only has the capabilities to produce its own products, but has the flexibility to provide private label manufacturing as well.

Dilettante Chocolates® is the most recognizable of the Seattle Gourmet Foods’ brands. Founded in 1976 by Dana Davenport, Dilettante continues a family tradition in chocolate and confections that dates back three generations to the late 19th century. For close to 40 years, Dilettante Chocolates has maintained the impeccable quality of handmade truffles, chocolate covered fruits and nuts, TruffleCremes®, sauces, toppings, bakery items and molded chocolate the brand is known for around the world.

Seattle Gourmet Foods editphotoSeattle Gourmet Foods is also one of the premier panning operations in the U.S., with the ability to coat an array of centers, and specializes in double coated products. These are made with custom blends of couverture grade chocolate and uses no compound coating. Under the Dilettante Chocolates brand, there are multiple packaging sizes of this type of product, ranging from a 1.5-ounce. grab-and-go option to several sizes of stand-up pouches to more gift oriented items like 6-ounce candy bags and 16-ounce assortment in a clear tray and lid. All Dilettante panned products are also available in 5-pound bulk bags. Examples of flavors available include Bing Cherries, Fruit Medley® (strawberries, cherries, blueberries and apricots), Sea Salt Cashews, Mint Dropz[R], and Dark Chocolate Espresso Beans. There are also all-natural varieties available in multiple sizes. All of the selections of panned products have a 12-month shelf life.

Another top product for Dilettante Chocolates would be its truffle ganache that has been coated in premium chocolate and individually wrapped, known as TruffleCremes. These come in an array of sizes including 4-ounce novelty boxes, 5-ounce tent boxes, 6-ounce metalized pouches and 10-ounce gift boxes. Bulk cases are also available by request. Flavors include Peppermint, Toffee Crunch, Mocha, Dark Ephemere[R] (dark chocolate), Raspberry, Light Ephemere (milk chocolate), and Coffee Trio containing Espresso, Latte, and Mocha. Seasonal flavors are also available in Candy Cane and Gingerbread. TruffleCremes are all-natural and have a 12-month shelf life.

In 2016, Seattle Gourmet Foods will be displaying multiple brands at the Winter Fancy Food Show, Natural Products Expo West, and Sweets & Snacks Expo. For more information on Seattle Gourmet Foods or on the brands and products produced, visit, email or call toll free at 800.800.9490.

Betty Lou’s Offers New Gluten-Free, Non-GMO Snacks for Everyone

Betty Lou’s Inc. has been producing premium products for over 37 years. All of its products are gluten-free and non-GMO. From tempting products like fruit bars that taste like a piece of pie to performance Nut Butter Balls, Betty Lou’s offers a taste for everyone. The company’s popular Just Great Stuff bars are high in antioxidants and the decadent, organic Angell candy bars can satisfy any sweet tooth, guilt-free.

Betty Lou’s Inc. now has nine flavors in the Nut Butter Ball family, with the latest edition being the Chocolate Hazelnut Ball. The Nut Butter Balls are great on-the-go energy snacks to get you through the day.

The company has added two new additions to its Fruit Bar line; Strawberry PB&J and the Blueberry PB&J. The PB&J Bars taste like a traditional PB&J sandwich and each bar is packed with strawberry or blueberry goodness.

Bake it like Betty Lou with the company’s Cupcake & Cookie Mix, Bread Mix and Brownie Mix. As always, they are gluten-free, non-GMO and also made with many organic ingredients. Betty Lou’s Inc. baking mixes are extra special because they’re sweetened with only organic coconut sugar. The best part? Just add oil and water. These baking mixes are pure, simple and wholesome.

Spray Sweeteners from Innovative Candy Concepts


Innovative Candy Concepts BGSweeten any food or drink with the simple touch of a spray – all drinks, hot or cold and many foods, such as fruits, cereals, nuts, or popcorn – all with a simple touch of a spray that dissolves instantly with no stirring.

Spray sweeteners from Innovative Candy Concepts are available in two great offerings, Sweet Spray made with sucralose, the same sweetener as in Splenda, and Sprayvia made with stevia for an all-natural spray sweetener.

Each bottle of Sweet Spray or Sprayvia contains 200 sprays.


Juiceology Expands Distribution, Continues Innovation

Juiceology, the dynamic beverage company headquartered in Southern California, continues their nationwide distribution expansion, adding Kroger to the list of stores and markets who carry its nutrient-packed juices made from blend of premium fruits and eight grams of natural fiber. Juiceology’s growth has placed its natural juices on the shelves of more than 5,000 retail stores nationwide including Wal-Mart, Safeway, Sprouts and Albertsons.

Kroger will carry Juiceology’s four best selling flavors (Green Elements, Blueberry Acai, Pomegranate Blue Cranberry and Peach Mango) starting in mid-October with a suggested retail price of $2.99.

“Our distribution has been steadily growing over the past two years,” said Juiceology’s Chief Executive Officer Felipe d’Avila. “Our customers have supported every aspect of our expansion, from new flavors to new retail distribution. We are grateful that our fans continue to purchase our products–and it’s their brand loyalty that has helped us stand out and surge as a very popular juice brand in the marketplace.”

Another tenet of Juiceology’s success that has contributed to their expansion is the unparalleled, high quality of their juice blends—made with the freshest fruits and vegetables available, Juiceolgy’s premium juices are the only line in stores that contain 32 percent of the FDA’s recommended daily fiber value and less than 200 calories per bottle.

As retail distribution grows, Juiceology continues to innovate in the marketplace—2016 will bring the debut of new packaging, Non-GMO Project Certification and the introduction of Red Elements, a new flavor combining red fruits, and a healthy touch of ginger and turmeric.

“We are not just another boring juice company who tells you what to drink and how to live. We’re passionate about innovating top notch products that meet the wants and needs of our customers while creating products that combine health and enjoyment for everyone,” said d’Avila.


Miso Making Strides in Sauces


By Micah Cheek

Miso, the salty, umami-rich soybean paste, is getting attention as an ingredient in premade sauces. Yurika Masukawa, Vice President of Hikari Miso, suggests that miso sauces are gaining popularity in the American market due to America’s renewed interest in fermented foods. “The American market has had kind of a boom in fermented products,” she adds. Miso, made by inoculating ground soybeans and grains with microbial cultures, can be aged for years before use, yielding a fermented funk and umami meatiness. These flavors make miso a complex addition to sauces. Mary O’Donnell, owner of Terrapin Ridge Farms, who makes Ginger Miso and Honey Dressing, says, “The miso adds a nice richness to the flavor profile. It’s really well balanced.”

In its pure state, miso is a probiotic food, but it should be noted that while premade miso sauces carry the flavor and enzymes of the fermentation process, many are pasteurized for shelf stability and do not contain active cultures. One exception to this is So Good Food’s Miso Mayo, which still contains living cultures. Due to the active fermentation process, Miso Mayo can be left at room temperature for up to a week without spoiling.

The rising attention on miso has been apparent at Hikari Miso, where business has been increasing. Masukawa attributes this to the greater interest in the United States and Europe. This growing enthusiasm has made Ginger Miso and Honey Dressing one of Terrapin Ridge’s best sellers. O’Donnell has seen more miso sauces like hers appearing on store shelves recently as well. Smith has noticed that her Miso Mayo has better sales in stores where miso products are already sold. “If you’re someone who regularly eats natural food, or you’re a gourmand, you already know what miso is.” Smith adds that customer awareness is still an issue when selling miso products. “I’d say only right now the public is catching up with it.”

Many miso sauces come with long lists of suggested uses. ”You can dip it, toss it, drizzle it, anything you might use a spread, dip or marinade for. This is a great flavor enhancer,” says Janet Smith, founder of So Good Foods, about Miso Mayo. Meat marinades are a commonly suggested use. The salty and savory elements of miso sauces give a boost of flavor to chicken and fish, and vegetables can be tossed in it to create a light glaze. O’Donnell suggests Ginger Miso and Honey Dressing as a finishing sauce for steamed vegetables like green beans. “It also is terrific if you want to do an Asian slaw,” she adds. Miso also mixes well with spicy flavors. The blend of miso with roasted jalapenos and ginger earned So Good Foods’ Spicy Red Pepper Miso Mayo second place in the Hot Pepper Awards’ Mayo category in 2014.


Wixon Adds Renee Santy, Food Scientist

WixonRenee Santy has joined Wixon, a manufacturer of seasonings, flavors and technologies for the food and beverage industry, as Food Scientist in the company’s Consumer Products Lab.

Santy is responsible for the creation of private label customers’ requested new products, including dry packaged mixes and seasoning blends, and ensuring that specialty products meet claims that consumers are seeking, such as gluten-free, non-GMO, and clean label. She also brainstorms and develops new product concepts for customers.

Santy has more than seven years of experience specializing in research and development and product applications for a wide range of food categories. Prior to joining Wixon, she served as a Color Scientist at Chr. Hansen in Milwaukee and an Associate Food Scientist at Newly Weds Foods in Chicago.

“We are excited to have Renee’s technical expertise and enthusiasm as she works with our consumer products clients, developing innovative, on-trend solutions that exceed their customers’ expectations,” says Leda Strand, Wixon Vice President of Research & Development.

Santy earned a master of science degree in food chemistry and a bachelor of science degree in food science, both from the University of Wisconsin–Madison. She is currently a member of the Institute of Food Technologists (IFT) and resides in Menomonee Falls, Wisconsin.

JOH Acquires H&H Brokerage

JOH has acquired H&H Specialty Food Associates, a full service specialty, ethnic and natural food broker.

The addition of H&H will provide complementary resources and broader support to JOH clients and customers in the specialty, ethnic and natural food categories in the metro New York/New Jersey and Mid-Atlantic markets.

“The acquisition of H&H continues to reinforce our strategy of expanding our services and coverage so we may bring more value to our clients and customers,” said John Saidnawey, JOH President & COO.

“We are excited about the track record and dedication of H&H’s leadership team in growing the businesses of their clients and customers,” said Art Papazian, JOH Executive Vice President, Specialty, Natural, Ethnic and Alternate Channels. “Ted Breitowich and his team have built one of the most respected and effective specialty food brokers in the Northeast.”

“H&H has always provided our clients and customers with best-in-class service,” said Ted Breitowich, the new JOH Vice President of Specialty, Metro New York/New Jersey and Mid-Atlantic Markets. “By joining JOH, we will continue our commitment by expanding our services, technology and industry insights. We are thrilled to become a part of the JOH family.”

USDA Grants for Beginning Farmers and Ranchers

The U.S. Department of Agriculture (USDA) just announced more than $17 million in grants for organizations that will develop training and provide other resources for beginning farmers and ranchers across the nation. The awards are made through the Beginning Farmer and Rancher Development Program, which is administered by USDA’s National Institute of Food and Agriculture (NIFA).

“When new farmers and ranchers start their operations, the Beginning Farmer and Rancher Development Program can help them implement tested strategies and new ideas that in turn benefit all of us by reducing food insecurity, growing economic opportunities, and building communities,” said Deputy Secretary Krysta Harden. “Today, we are partnering with organizations who recognize that an investment in our beginning farmers and ranchers is also an investment in our future.”

The Beginning Farmer and Rancher Development Program was first established by the 2008 Farm Bill and was continued in the 2014 Farm Bill. The program provides support to those who have farmed or ranched for less than 10 years. NIFA awards grants to organizations throughout the United States that implement programs to train beginning farmers and ranchers, which may take place through workshops, educational teams, training, or technical assistance.

The 2014 Farm Bill mandated that at least five percent of BFRDP funding must support veterans and socially disadvantaged farmers. This year, more than 15 percent of the funded projects have a substantial component that supports veterans and farming, while about 50 percent of the projects focus mainly on socially disadvantaged farmers and ranchers.

Since 2009, 184 awards have been made for more than $90 million through the Beginning Farmer and Rancher Development Program. These awards are part of USDA’s deep commitment to empowering beginning farmers and ranchers across America.

Fiscal year 2015 grants include:

  • Auburn University, Auburn, Alabama, $711,213
  • Tuskegee University, Tuskegee, Alabama, $459,914
  • University of Arkansas, Fayetteville, Arkansas, $681,459
  • Planting Justice, Oakland, California, $708,700
  • American Farmland Trust, Washington, D.C., $669,796
  • Hmong National Development, Washington, D.C., $711,623
  • University of Idaho, Moscow, Idaho, $506,122
  • Chicago Horticultural Society, Chicago, Illinois, $712,500
  • Global Garden Refugee Training Farm, Chicago, Illinois, $71,080
  • Iowa State University, Ames, Iowa, $698,393
  • Kentucky State University, Frankfort, Kentucky, $493,467
  • Maine Organic Farmers and Gardeners Association, Unity, Maine, $709,713
  • The Greening of Detroit, Detroit, Michigan, $100,000
  • Hmong American Farmers Association, St. Paul, Minnesota, $712,500
  • Mississippi Delta Council for Farm Workers Opportunities, Inc., Clarksdale, Mississippi, $681,628
  • Winston County Self Help Cooperative, Jackson, Mississippi, $538,271
  • Legal Aid of Nebraska, Omaha, Nebraska, $654,902
  • Land for Good, Inc., Keene, New Hampshire, $641,222
  • Rutgers University, New Brunswick, New Jersey, $460,170
  • Center of Southwest Culture, Inc., Albuquerque, New Mexico, $100,000
  • Hawthorne Valley Association, Ghent, New York, $693,918
  • Oregon State University, Corvallis, Oregon, $664,892
  • Dakota Rural Action, Brookings, South Dakota, $225,079
  • South Dakota State University, Brookings, South Dakota, $706,907
  • University of Texas – Pan American, Edinburg, Texas, $712,500
  • Arcadia Food, Inc., Alexandria, Virginia, $100,000
  • Virginia Tech, Blacksburg, Virginia, $656,903
  • University of Vermont, Burlington, Vermont, $720,989
  • Organic Seed Alliance, Port Townsend, Washington, $251,237
  • Tri-State Local Foods, Inc., Huntington, West Virginia, $100,000
  • Easter Seals Wisconsin, Inc., Madison, Wisconsin, $496,914
  • Southwest Badger Resource Conservation & Development Council, Platteville, Wisconsin, $219,274
  • University of Wisconsin, Madison, Wisconsin, $187,379
  • Midwest Organic and Sustainable Education Service, Spring Valley, Wisconsin, $310,419

NIFA expects to make two additional awards this fiscal year by December 2015. Information on past awards can be found on the NIFA website.

Mountain Jim’s Tennessee Teacakes


By Lorrie Baumann

Crunchy like a cookie, but not a cookie. Gooey like a brownie, but not a brownie. Shaped like a cupcake, but not a cupcake either. It’s a Tennessee Teacake.

Tennessee Teacakes are a southern tradition that, legend has it, originated during the Civil War as a result of severe food shortages in the Old South. According to the legend, a young Southern belle, known for her multi-layered party cakes, wanted to bake one of those when her brother, a Confederate officer, brought home a friend of his to visit. The young woman wanted to make him a cake for his birthday, which happened during the visit, but because food was in short supply during the war, she could only make several small teacakes. They were such a hit with the young man that he returned after the war to marry her.

Jeff Stewart, Director of Marketing – and most everything else – for Mountain Jim’s Tennessee Teacakes, won’t swear to the veracity of the legend, but he says that’s how he heard it when he was growing up, and the tale is popular among Tennesseans who enjoy the treats.

Mountain Jim’s Tennessee Teacakes came to be after Mountain Jim’s, which had been buying its teacakes from another baker to mix into ice cream, had to find a new source. “We were using her teacakes with ice cream that we made, Mountain Jim’s Ice Cream’s Whistling Dixie, which was vanilla ice cream with inclusions of teacakes and praline pecans,” Stewart said. “It was crunchy; it was chewy; it was creamy. It was very popular.”

After the baker’s death in 2011, Stewart couldn’t find anyone else making the teacakes he needed for the popular ice cream flavor. “I had to go into a kitchen and learn how to make tea cakes – and it wasn’t easy. Baking is chemistry, and I failed chemistry in high school,” he said.

Stewart’s three sons, now 14 and a pair of 11-year-olds, were the product testers – and the disposers of the rejects – during the two years that it took him to perfect the recipe. “They would come home from school and ask if I’d made any failures,” he said.

By 2013, his recipe was ready to go. “Everybody says these are delicious. They love the flavor and the mouth feel,” he said. “We’ve been steadily growing since then.” The teacakes have proved so popular that these days, Mountain Jim’s makes ice cream only for special occasions so the company can concentrate on the teacake business.

Mountain Jim’s Tennessee Teacakes are sold in a tin of a dozen that retails for $20 for all vanilla flavor and $22 for assorted flavors and in a glossy white decorated gift box. The box with a dozen vanilla teacakes retails for $12 and the assortment is $14.

For further information, visit or send orders to

Packaged in a tin of a dozen is $20 for vanilla and $22 for assorted flavors.


Chewing Gum with a Mission


By Jules Denton

Simply Gum is a snack with a mission. “Our goal is really to inspire people to live simply. Because the product uses all natural ingredients, packaging is very minimalist. It’s our overall approach that simplicity is better than complexity,” said Adeena Cohen, Senior Marketing Manager for Simply Gum.

Simply Gum is an all-natural chewing gum that comes in six flavors and is made with just six all-natural and transparent ingredients. “Conventional gum is made with plastic and rubber and aspartame, along with other ingredients,” Cohen said.

The product was invented by Caron Proschan, an entrepreneur who’d been eating a healthy lunch and then reached for a stick of chewing gum in a neon-blue wrapper. “It seemed so discordant with the other healthy choices she’d been making that she decided to look into what was in it,” Cohen said.

Proschan was shocked to find out what was hiding behind the ingredient listed as “gum base” on her chewing gum’s label, according to Cohen. “Gum base is a Food and Drug Administration-approved term that can include up to 80 other ingredients, including plastics and BHT, which is used to make tires and glue,” she said. “’Gum base’ sounds like a pretty harmless term, but it can include these unappealing ingredients.”

After she’d found out what was in the gum she’d been chewing, Proschan began looking around at the market to see if she could find an alternative that would be a better match for the lifestyle she’d adopted. “There wasn’t anything offering an all-natural alternative, and she decided there was an opportunity there,” Cohen said.

Proschan’s entrepreneurial instincts had been aroused. “She has a lot of resilience, and she became very passionate about making a better chew,” Cohen said.

After some research to find the right recipe, Simply Gum was developed, with chicle, which comes from a natural tree sap, instead of “gum base.” Handcrafted in New York, it now comes in six flavors: mint, cinnamon, fennel licorice, maple, ginger and coffee. “Our flavors are more subtly sweet than in conventional gums because it’s all natural, and we prefer that approach,” Cohen said. “It’s more sophisticated flavor profile, but once you try this gum, regular gum seems more overpowering and chemical tasting, people tell us.”

Another thing that makes our product unique is that because there’s no plastic in our gum, it’s biodegradable, and our packaging is paper too, so overall, it’s better for the environment,” she continued. “We don’t recommend swallowing it, but it is less harmful for you than conventional gum because it doesn’t include the plastics. We still don’t recommend it, but it’s not as detrimental.”

A 15-piece pack of Simply Gum, which is available in Whole Foods as well as at independent retailers, has a suggested retail price of $2.99.

For more information, visit


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