Anuga Organic Fully Booked
The coming Anuga from October 7 to 11 2017 in Cologne offers an overview of the global market offer of organic products. A concentrated spectrum of organic products will be on display in the Anuga Organic division of the Anuga trade show, where the only products allowed are those that carry an approved organic certification that is a standard on the market. Additional organic products will be listed in the exhibitor database under the keyword, “Organic Products.” By sorting with this filter, attendees can identify organic products on display anywhere throughout the Anuga show floor. The list of companies that present their products here has grown constantly over the course of the past years. In 2013, 1,796 companies presented organic products. That number grew to 2,030 in 2015, and further growth is expected at the 2017 show.
Several companies are placing their focus on the trend theme vegan food, for instance Das Eis, joy.foods, PureRaw, Purya!, Tofutown, Topas and Veganz. The Bulgarian supplier Roo’Bar, who already exhibited at ISM in Cologne is a further new exhibitor.
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The special event “Anuga Organic Market” is also going to take place again in the scope of Anuga Organic. Here, theory becomes tangible practice when organic products that are ready to sell in supermarkets are presented in an attractive environment. The focus will be on fresh products this year, i.e. milk and dairy products as well as meat products, fruit and vegetables, including pre-cut salads and fruit and similar items. The topic of service counters and counter design will also be addressed. The wine shelf will also be well-stocked with around 30 wines from organic production. In total, between 1,500 and 2,000 products will be on display here.
The presentation “Anuga OliveOil Market” is a further special event with organic potential. It will once again be staged on the central trade fair boulevard of the Anuga grounds. Numerous olive oils of a wide range of origins will be offered for sampling here. Experts from the olive oil industry will support the format with background information on cultivation, varieties and production, and an olive oil congress will be held on 8 October 2017.
Awards Recognize Schuman Cheese Innovation
With a whopping 15 new medals to its credit, Schuman Cheese is seeing the fruits of a growing focus on innovation and product development. Several new-to-market varieties earned acclaim, alongside the company’s flagship Cello brand and popular Montforte cheeses.
Three varieties from the just-launched Yellow Door Creamery Alpine collection medaled at the International Cheese Awards (ICA) competition; the collection also earned recognition at the American Cheese Society (ACS) Judging & Competition.
“Seeing our traditional cheeses earn recognition in the industry is gratifying because it means we’re consistently crafting quality cheeses that stand the test of time,” said Christophe Megevand, Head Cheesemaker at Schuman Cheese. “As exciting as that is, it’s also a real delight to see our newest cheeses capturing attention. Bringing exceptional new products to market takes hard work and patience, and these adventurous new flavors are showing us that the effort has been worthwhile.”
Alpine Altu, an earthy, nutty cheese inspired by Gruyere, won ICA’s Best USA Cheese/Washed Rind category, with Alpine Monteau earning a silver medal in the same category. Monteau, which combines intense fruity flavors with a hint of butter and hazelnut, went on to place third in the American Made/International Style Open category at ACS. Also at ACS, a third variety in the collection earned recognition. The Valis, tested under heat to prove its dreamy melting performance, placed third in the Raclette-Style category, under the Washed Rind division.
Bergamot & Hibiscus Rubbed Fontina, a brand new flavor in Yellow Door Creamery’s Hand Rubbed line, finished second in ICA’s Best USA Cheese with Additives category. These rich and creamy fontina wheels get their signature herbal and floral notes from a custom bergamot and hibiscus spice blend that is applied by hand. In the ACA Flavored Cheeses division, a sister variety, Tuscan Rubbed Fontina, also earned recognition with a second place finish in the Rubbed-Rind category.
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Schuman’s Montforte cheeses have long been competition favorites, and this year was no exception. Montforte Blue topped the Best USA Cheese/Blue category at ICA, and Montforte Gorgonzola checked in a third in the same category.
A trio of awards for the Cello brand family rounded out the ICA competition. Cello Grated Parmesan finished second in its Grated Cheese (non-UK) category; Cello Fontal took third in the Best USA Soft/Semi Soft category; and the Cello Variety Pack earned a bronze in the Sliced Cheese (non-UK) category.
Schuman’s Cello Organic Copper Kettle Parmesan earned first place, while Cello Artisan Parmesan won third, in the ACS Italian Type Cheeses/Grating category. Cello Fontal took second in the Traditional Regional Cheese category, also in the Italian Type Cheeses division, and Cello Asiago finished in a tie for third in the same category.
The 120th International Cheese Awards at Nantwich combined nearly 5,700 entries from around the globe and 250 expert judges at the world’s largest cheese show. More than 50 different countries participated in this year’s contest.
Laura Chenel’s Wins Top Goat Cheese Honors at ACS Competition
Laura Chenel’s received two first-place awards and two second-place honors at the American Cheese Society’s 34th annual competition on July 28, 2017, in Denver, Colorado.
Laura Chenel’s Original Medallion placed first in the heavily-populated category of Fresh, Rindless Goat’s milk cheese (aged 30 days or less). The 3.5-ounce fresh chèvre was launched earlier this year along with four other varieties in the brand’s Medallion Collection, offering a unique size and package of fresh goat cheeses that’s the perfect size for a quick snack or practical to unmold and add to a salad plate.
Laura Chenel’s 5-ounce Goat Brie took first place in another popular category: American made, International style, Made from goat’s milk. The soft-ripened wheel’s creation begins with fresh local goat milk that is turned into curd, gently cut and poured into molds. After nine to 14 days of aging, Laura Chenel’s Goat Brie develops a thin bloomy rind and a velvety texture. Grassy and nutty flavors are balanced by hints of lemon and a clean finish.
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“We are both honored and humbled that our fresh and aged chèvre cheeses continue to meet the judges’ expectations for superior products,” said Philippe Chevrollier, General Manager at Laura Chenel’s, Marin French Cheese, and Saint Benoît Creamery. “Laura Chenel’s has garnered 17 awards this year alone, testimony to our commitment to produce only the highest quality, handcrafted goat’s milk cheese…. The efforts of the entire Laura Chenel’s team, together with our collaboration with independent goat farmers in the western region of the U.S., have allowed us to become the standard for American chèvre.”
Sister companies, Marin French Cheese and Saint Benoît Creamery, were also award recipients at the 2017 American Cheese Society competition. Marin French Cheese won a third-place award for its Petite Jalapeño, a 4-ounce soft-ripened wheel that offers a smooth texture and creamy taste that nicely counterbalances the heat from the jalapeños peppers. Saint Benoît Creamery’s Original Yogurt also took a third-place prize in its category, appreciated for its exceptional taste and texture achieved with milk coming only from Jersey cows.
