#GNatSSE #SSE18 New Caramels by Atkinson
Most people know Atkinson Candy for its iconic candy brands, like Chick-O-Stick, Peanut Butter Bar, Slo-Poke, Black Cow and Sophie Mae Peanut Brittle. What many don’t know, however, is that the company has been hand making these and other products at its Texas-based facilities using simple ingredients and heritage recipes since its founding 85 years ago.
“Today, we’re applying this expertise in craft confections to Caramels by Atkinson, our new line of handcrafted caramels made from simple ingredients,” says Eric Atkinson, President.
Available for the fall and holiday seasons, Caramels by Atkinson can be enjoyed in five perennially popular varieties: Caramel Apple, Pumpkin Spice, Vanilla, Gingerbread and Chocolate Peppermint – the perfect flavor companions for falling leaves and chilling winds.
“Our new caramels are a byproduct of many impassioned work sessions. Each recipe was carefully worked and re-worked to achieve an unbeatable balance of flavor, chewiness and a smooth caramely goodness,” says Atkinson.
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Atkinson Candy Company has an 85-year history of handcrafting some of the most classic candies still on the market. According to Atkinson, “That’s the unique thing about our business; we’re a true hybrid of tradition and innovation. While we stay true to our traditional roots, we’re still looking for ways to make sensible updates to our brands and recipes that entice younger consumers to come along on the journey with us.”
“With a new 40,000 square foot factory expansion completed, there are a lot of new things happening at Atkinson Candy. We’re leaning in to our future and preparing for the next 85 years,” says Atkinson.
Visit Atkinson Candy Company at booth #1823 during the Sweets & Snacks Expo 2018.
American Cheese Society Celebrates 35th Annual Conference and Competition
More than 1,400 cheese and specialty food professionals are expected to attend the American Cheese Society’s (ACS) 35th Annual Conference & Competition, “Forged in Cheese” at The David L. Lawrence Convention Center, in Pittsburgh, Pennsylvania on July 25-28, 2018. More than 2,000 different cheese products are expected to be judged in the world-renowned ACS Judging & Competition, with the top cheeses named best of show. The public can sample and purchase competition cheeses at the Festival of Cheese and Cheese Sale on Saturday, July 28, from 7:00 – 9:30 p.m. Proceeds from the Cheese Sale benefit the nonprofit American Cheese Education Foundation. Tickets can be purchased at bit.ly/CheeseFest18.
Acknowledged as the foremost educational gathering for the cheese industry in North America, the ACS Conference and Competition broke all previous records in 2017, with 2,024 entries of cheeses and cultured dairy products from 281 companies, a 10 percent growth over the prior year. Thirty-six U.S. states, four Canadian provinces, Mexico and Colombia were represented, with a similar attendance expected in Pittsburgh at the 35th Annual Conference.
“It’s exciting to see the growth of this event each year,” said Nora Weiser, Executive Director of ACS. “It is a testament to how strong the cheese community truly is. Cheesemakers, buyers, retailers, distributors – pretty much anyone who cares about making, selling and enjoying great cheese – comes together for education, networking, and camaraderie. Business gets done, connections get made and friendships get solidified. There is really no other professional industry event quite like it!”
The ACS Judging & Competition will take place over two days, with winners announced at the Awards Ceremony on Friday, July 27. A panel of internationally renowned judges will evaluate the entries for their aesthetic and technical merits. Last year’s best of show winner was Tarentaise Reserve from Spring Brook Farm /Farms for City Kids Foundation in Vermont. St. Malachi from The Farm at Doe Run in Pennsylvania was second, while third-place best of show went to Cellars at Jasper Hill’s Harbison. The 2018 winners will be highlighted at the Festival of Cheese on July 28, where conference attendees and the general public can taste competition cheeses while sampling craft beer, cider and specialty foods from artisan producers around the country.
Education plays a central role at the ACS Conference, including:
- Opening keynote: “Ignite Your Goals: Simple steps to accomplish more and accelerate your success,” presented by Gerry O’Brion, author of “What Big Brands Know.”
- More than 40 educational sessions geared toward cheesemakers, retailers and distributors.
- Sensory Deep Dive: “How Sweet Are You? The Science of Taste“ session with Russell Smith of Dairy Australia (one session offered each day).
- First-come, first-serve tasting sessions, including “Celebrating a Fermentation Renaissance,” “‘Drink the Apples – Eat the Cheese!” “Old and New Frontiers in Bandaged Cheddar” and “The Cornerstone Project: An American Original.”
- ACS Certified Cheese Professional® Exam
- Inaugural ACS T.A.S.T.E. Test™ (Technical, Aesthetic, Sensory, Tasting Evaluation)
- ‘Meet the Cheesemaker’: Conference attendees can meet and sample cheese and cultured dairy products from more than 100 producers
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Registration for Forged in Cheese is available at www.cheesesociety.org.
Bare Snacks Unveils Fruit Medley Chips
Bare Snacks®, creator of delicious Snacks Gone Simple®, has just launched bare® Fruit Medley. Available this spring and summer for a limited time, this seasonally-inspired tropical trio of baked crunchy fruit chips was created to give grab-and-go snackers a cleaner, crunchier upgrade to mundane fruit snacks. Bare Fruit Medley is made with just three ingredients – real bananas, pineapples and strawberries – holding true to the brand’s philosophy of ingredient simplicity. The fruit is simply sliced and baked, never fried, with no added sugar, oil, or preservatives and nothing artificial.
“Nothing says sunshine like summer berries and tropical fruit, so we saw the coming months as an opportunity to unite exotic, on-trend fruity flavors with our unique baking process,” said Santosh Padki, Chief Executive Officer at Bare Snacks. “Our less is more approach allows us to deliver a naturally sweet, crave-ably crunchy snack that feels indulgent, but is so simple and clean. It’s also the first time we’re introducing pineapple and strawberry to our portfolio, so we’re excited to brighten people’s days with a fun new way to enjoy their favorite fruit.”
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