By James Mellgren, Laura Everage, and Michael Keighley
FEBRUARY
01, 2004 -- The Winter
Fancy Food Show in San Francisco seems to grow bigger every year and
this year proved no exception. The aisles were full and the skies
were relatively clear for what appeared to be a show in which
everyone was conducting business. If there was one overriding trend
throughout the show (which by the way paralleled the buzz amongst
the general populace), it was in the category of products that are
low in carbohydrates, or "low carb." Many of these products have
been somehow enhanced to lower the carbohydrate levels, while other
products featured by those in the if-you-can't-beat-em-join-em
department would naturally lack carbohydrates. Several vendors
commented that the low-carb signage created a frenzy of attention.
Dr. Atkins would have been proud.
Another emerging trend is the continuing emphasis on
convenience, either in ready-to-eat snacks and meals, or in the form
of ingredients. Some of the prepared meals were quite elaborate, as
they include sauces, meat or fish, and even accompanying side
dishes. Still others included meals that were more on the order of
an entree one would take with them to the office for a quick but
nutritious lunch break. Others were things like demi-glaces or other
essential cooking ingredients that empower a clever cook to excel
without having to make the often laborious and time-consuming effort
of concocting these special flavorings. Many of these products were
designed to help put time-starved cooks back into their kitchens.
Organics continue growing as a category,
and now encompass everything from soup to nuts. It is heartening to
see so many ordinary items being made from entirely organic
ingredients, and that people seem to be embracing the concept.
Perhaps our little planet will survive after all.
For those of you who were unable to attend the show this
year or for those who simply felt a bit overwhelmed by the whole
event, following is a peek at some of the new products our editors
discovered during three days of walking the show and talking to the
fine folks who are this industry.
Beverages The beverage category continues
to expand, with new offerings running the gamut from water with
distilled fruit essence to presweetened instant espresso mixes. In
particular, the soft drink category offered new flavors and myriad
options to tempt the adult demographic. And in the tea arena,
emphasis continues to be placed on the premium end, with white teas
remaining popular. Coinciding with the trend for high-end teas was
an accent on tea presentation, especially in the foodservice
environment. Foodservice has also become a focus for the specialty
coffee industry. An increasing number of companies are strengthening
their foodservice offerings and expanding their promotional efforts
in an attempt to upgrade the quality of the coffee programs at
foodservice venues ranging from hotels to restaurants to educational
institutions.
Republic of Tea launched
a no-carb, no-calorie ready-to-drink iced tea line that includes
black, green, white, and red tea varietals. All are unsweetened, so
the natural flavor of the tea emerges. Among the offerings are
Blackberry Sage, Pink Lemonade, Orange Blossom, and Capetown
Tropical. Also new is a limited-edition seasonal tea for the spring.
Rose Petal Tea is a blend of delicate young rosebuds and petals with
exceptional Chinese black tea leaves.
Revolution Tea promoted its T-Pot Revolution Retail Tin
that features 15 Pyramid Bags, each of which is filled with premium
full-leaf teas. Eight flavors are available, including Sweet Ginger
Peach Decaf, English Breakfast, Revolution Organic Green, and White
Tangerine, plus others.
Tea forte
stirred up the premium tea market with their revolutionary infusers
filled with fresh, whole-leaf teas and rough-cut herbs and flowers.
The unique tall pyramid-shaped tea bag is available in four blends
-- Oasis, Flora, Ginger, and Forte.
The Natural Group introduced the Firefly line of
functional beverages from England. The range of healthy drinks is
made with only natural ingredients, including fruit juices and
herbal extracts. Wake Up is an enlivening mixture of lemon and
grapefruit juices fortified with ginger, angelica, and cinnamon
mixed with rhodiola, damiana, and yerba mate, along with Chinese
date and Siberian ginseng. Other varieties include No Siesta, Chill
Out, and Sharpen Up.
Dream Foods
International introduced Italian Volcano Orange Juice made from
100-percent certified organic, hand-harvested blood oranges grown on
the slopes of Mount Etna, a volcano in Sicily, Italy. A blend of
three sweet and juicy red orange varieties, this refreshing and
nutritious drink may also be used in salad dressings, sauces,
desserts, and cocktails.
First Colony
Coffee and Tea Company introduced their Southern Comfort Teas, four
teas that reflect the flavor notes of Southern Comfort liquor,
including fruits, spices, and whiskey. The four nonalcoholic teas
include Original and Original Decaf, a fresh and fruity Oriental
black tea, Peach Delight, Cherry Creme, and Orange Social.
KMJ International presented One Fresh Cup,
a new, patented product containing a Filter Brewer to make a single
serving of coffee. Containing ground coffee sourced from around the
world, the filter is useable on most cup sizes and shapes. Each
serving is foil-packed to insure freshness.
Diet Steaz Sparkling Green Teas from The Healthy Beverage
Company were showcased at the Liberty Richter booth. These lightly
carbonated dietary supplements are certified organic and fortified
with vitamins A, C, and the Hawaiian stevia plant. Lightly sweetened
with organic cane juice, this carbonated diet drink comes in three
flavors: Black Cherry, LemonLime, and Cola.
From KMD Co. comes the refreshing and reportedly
healthful Kombucha Wonder Drink, a blend of oolong or green teas,
the slightly mysterious Kombucha culture (similar to a sourdough
starter), and fruit essences. Now certified organic, it is available
in 4 packs. The flavors include their Orient Blend (oolong),
Himalayan Blend (green tea and lemon), and Asian Pear Ginger Blend
(pear essence, ginger juice, and oolong).
ITO EN, makers of green and oolong ready-to-drink tea
blends, have produced a beverage dispenser for their product that is
divided into hot and cold compartments, as the teas are great
tasting either way. The "Hot-N-Cooler" dispensers that hold "Good to
go, Hot or Cold!" TEAS' TEA bottles are designed to stand atop a
counter surface, are glass faced, and have one door that opens. The
top shelf is hot, while the bottom one is cold.
Fizzy Lizzy debuted two new flavors of their drinks,
Grape and Lemon. Both are delicious, and are made without sugar or
corn syrup.
Davidson's Tea has
announced that their entire line of specialty teas has been
converted to certified organic, a process they have been working
towards for several years now. The conversion will include both tea
bags and loose-leaf teas.
Condiments, Spices, Oils and Vinegars Greece was among the very first cultures to make and use
olive oil, but they don't always get the recognition they deserve
these days. The newest extra-virgin olive oil from Greece, Lykovouno
(Lee-ko-voo-no), produced by the Lykovouno Olive Oil Co. is a lovely
hand-picked, cold-pressed Koroneiki oil that is grown and bottled on
the estate of a Greek-American doctor, Peter Panagotacos, near where
his father and grandfather were born. The name means "Wolf Mountain"
in remembrance of a time when wolves still roamed the hills around
the valley of Sparta.
Aloha From Oregon
introduced its Apricot-Jalapeno Pepper Jelly, a delicious variation
on their popular Christmas Pepper Jelly.
Food and Vine, producer of Salute Sante Grapeseed Oil, is
celebrating its 10-year anniversary with a brand-new label design
and new bottle sizes. The company will also be launching their new
Web site this year, which will include information on the culinary
and health benefits of grapeseed oil, as well as a list of simple
heart-healthy recipes.
Spanish olive
oil importers Caroliva have introduced their Organic Extra Virgin
Olive Oil, a flavorful oil that comprises a nice addition to their
line. Also, their Balsamic Vinegar made from Spain's indigenous
Pedro Jimenez grape that is usually used for sweetening sherry is a
bold, delicious vinegar, perfect for vinaigrettes or sauces.
Another Spanish olive oil was seen at
Power-Selles -- Priorat Natur, an extra-virgin olive oil from
Catalonia that is made from Arbequina olives.
Earth and Vine Provisions has added two new vinaigrettes
to their line of sauces and condiments. The new flavors are Passion
Fruit Mango and Raspberry Cranberry. They have also streamlined the
packaging for their whole tropical preserves line, as well as
provided a new look for their relishes and mustards.
Pepper Mill Imports, Inc. showed off new
Olive Oils and Vinegars, including Lemon Thyme Vinegar Infusion,
Mediterranean Vinegar Infusion, White Zinfandel Vinegar Blend, and
White Balsamic Vinegar. Also new was a variety of Tapenades,
including Picante, Almond, Walnut, Pistachio, and Pecan -- all with
gourmet relish.
Vita Specialty Foods
has added a new Honey BBQ sauce to their Jim Beam line that will
include a branded basting brush with the first 100,000 jars sold.
Also new are a Jim Beam Shipper, as well as three new Jim Beam
Marinades, Kentucky Bourbon Garlic and Herb, Kentucky Bourbon
Teriyaki, and Kentucky Bourbon Lemon and Herb.
Les Trois Petits Cochon had a new line of French Dijon
mustards, a straightforward and deliciously spicy Moutarde de Dijon
(plain) and an earthy Moutarde a L'Ancienne (grainy style), both
fitting condiments for their award-winning pates and sausages.
Source Atlantique introduced Montebaldo
Seasoning Sea Salt produced in Switzerland. Containing no additives
or GMOs, the salts are made with 100-percent organic herbs and
spices. Available in French, Mexican, and Italian flavors.
Chef and author Tom Douglas was on hand to
present the newest additions to his Seattle Kitchen line, a Chinese
12-Spice Rub and a Spicy Tokyo Rub.
Chef Paul Magic Seasoning Blends showed off their Salmon
Magic, a unique blend of herbs and spices with subtle accents of dry
mustard seeds. Perfect for grilling, sauteing, baking, broiling, or
poaching salmon, tuna, or any other seafood, it is available open
stock, in a countertop display that holds 12 seven-ounce canisters,
or in a shipper that contains 48 seven-ounce canisters.
Hellas International, under their MOREA
brand, highlighted their unfiltered Extra Virgin Olive Oil from
Greece. Using young delicate olives gives the oil its distinct full,
fresh, buttery taste, while leaving it unfiltered permits the
full-bodied, fresh-olive sweetness to emerge.
Tulocay's Made in Napa Valley has created three new
marinades, including Yucatan Marinade, Baja Marinade, and Shanghai
Marinade. They have also added an Olive Roasted Tomato Tapenade and
California Capanata. To top it all off, they have a new Champagne
Vinegar with Peaches.
Paradigm has
added a Viva Cucina line that includes delicious Sweet Red Peppers
that resemble a relish, and Wild Country BBQ Sauce.
In addition to a new recipe book featuring
favorite recipes from the farm, Robert Rothschild Farm added six new
items to their extensive offerings, including Anna Mae's Smoky
Mustard, Apricot Mango Wasabi Sauce, Cherry Pineapple Preserves,
Lemon Dill and Capers Sauce, Raspberry Chipotle Salsa, and Toasted
Garlic Horseradish Dip.
Terrapin Ridge
introduced ten new products at the show, including four fruit
Squeeze Garnishing Sauces, four Marinades and Basting Squeeze
Sauces, and two Savory Confits, all in unique flavor
combinations.
O Olive Oil introduced
three new rice vinegars: O Yuzu, O Soy, and O Ginger. The
handcrafted and aged vinegars are made from organic California rice
and natural ingredients. The O Yozu Vinegar delivers the sweetness
of Meyer lemon with a hint of lime, grapefruit, and pine. It is made
by adding the sour Yuzu citrus fruit imported from Japan to
barrel-aged rice vinegar. The O Soy Rice Vinegar is a barrel-aged
brown rice with naturally brewed soy and a splash of 10-year-old
balsamic vinegar. O Ginger Rice Vinegar combines fresh ginger from
Jamaica, India, and Fiji and aged, organic rice vinegar.
Terra Sol Foods introduced their new Texas
Stampede Barbecue Sauce that works both as a baste or as a dipping
sauce for all meats, chips, and toast. Also new was their premium
Texas Steak Bite Sauce that's not too hot and not too sweet.
Victoria Gourmet introduced The Tailgating
Party Pack composed of four tins of their seasonings, including
Toasted Onion Herb, Kansas City, Texas Red, and New Orleans. The
pack comes with Victoria's tested recipes packaged in a gift
tube.
The terra medi line from Greek
Farms, LLC showcased a tasty collection of Greek specialties.
Besides the high-quality extra-virgin olive oils and vinegars, the
company presented Olivades, a spread made from crushed olives and
other ingredients commonly used in Greece. The offerings included a
Mediterranean and Asian infusion Olivade with ginger and cilantro
and a sweet and tart medley of Mediterranean flavors of Olivade with
Kalamata olives, capers, raisins, and lemons.
Wild Things showed off a complete range of hand-painted
floating candles for tabletop presentation. The unscented candles do
not smoke and come in beautiful packaging.
An Australian company dedicated to marketing table olives
and oils, n'joi, showcased unique regional and varietal olive oil
blends composed of the best extra-virgin olive oils from Australia.
In addition to 500-ml. glass bottles, the company offers the oils
packaged in 4- and 20-liter bag-in-boxes for foodservice. A blend of
extra-virgin olive oils with flavors like tomatoes, savory herbs,
and tobacco leaf aptly describes enjoy red 2003, while enjoy blue
2003 has a crisp, fruity aroma and hints of green banana and fresh
leaves.
Snacks and
Baked Goods The healthy snacking mantra many consumers
now subscribe to has resulted in the continual introduction of
great-tasting snacks. From polenta chips to exciting spicy nut
blends, consumers today have an incredible array of choices.
Salem Baking Company offered a new Fruit
Trio of their Moravian Cookies in Tangerine-Orange, Keylime Calypso,
and Lyrical Lemon in 5-ounce tins. Also new is a shipper for their
entire line of cheese straws in 2.5-ounce packages, as well as new
Cranberry-Orange Cookies and Shortbread Straws.
Good Health Natural Foods introduced its CarbX line of
soy chips and sticks. The wheat-free soy sticks boasting net carbs
as low as four grams per serving come in various flavors, including
original, jalapeno and cheddar, sour cream and onion, thai lime and
ginger, among others. Also available was a line of Polenta Chips
made from GMO-free European corn. Boasting 50 percent less fat than
other leading corn chips, the Polenta Chips come in original, cool
ranch, and barbecue varieties.
Yohay
Baking introduced three new flavors in their all-natural cookie
line, including Key Lime, Maple, and, Chocolate Chip. Also new was a
line of low-carb cookies in Chocolate Chip, Chocolate, Chocolate
Chip, Coconut Chocolate Chip, and Almond Chocolate Chip that
includes less than one gram of net carbs per cookie.
Chile Today-Hot Tamale Specialty Food
Company added hand-twisted, hand-rolled sourdough pretzels to their
line. Each all-natural snack has its own distinctive look as some
have cracked baking splits, others have uneven amounts of salt, and
some have scrunched shapes.
Mrs. May's
Naturals presented new Slow Dry-Roasted Snacks. The new all-natural
Peanut Crunch and Blueberry Peanut snacks are low in carbohydrates,
vegan, and cholesterol, dairy, wheat, and gluten free.
People Gotta Eat introduced their new Poco
Loco line of lightly battered peanuts dusted with Mexican red chile
seasoning in a delightful package. They also showed their new
Krackenpiel Almonds, California in-shell almonds that are roasted
and lightly salted. The shells become brittle during the roasting
process and break open very easily without the aid of a
nutcracker.
Kingslake and Crane have a
new Premium Blend Granola Original Mix that contains nuts and dried,
tart Michigan red cherries, cranberries, and golden raisins.
J and M Foods has announced that their
line of cheese straws is now trans fat free. The company also
unveiled a total package redesign to a more upscale elegant look, as
well as plans for new snack mixes to be released this month.
Mt. Vikos, known for their cheeses from
Greece and Cyprus, have added all-natural tortas from Spain's Ines
Rosales. Handmade by the women of the area, they come in plain and
with almond, and are delicious with cheese or on their own. Mt.
Vikos has also brought in Kriti Wine Bites (with extra-virgin olive
oil and white wine) and Cheese Toasts (XVOO and Graviera cheese)
from Crete, both also great with cheese. Also in the Kriti line is
an Olive Oil Cookie, light, not too sweet, and handmade in Crete.
Xcell was sampling out their new Vanilla
Supreme Souffle dessert mix and the line of tasters never shortened.
The new mix makes a perfect souffle in minutes and chocolate or
lemon may be added to make nearly any flavor souffle. Available in
POPs and complete kits.
Jacques Gourmet
introduced Meringue Cookie Snack Packs in two flavors, French
Vanilla and Chocolate Delight. Great for impulse sales, the snack
packs come in a distinctive convenient one-ounce packet, with a
shelf life of one year.
Santa Barbara
Pistachio introduced smaller, three-ounce packages of its line,
making them ideal to add to lunch boxes or have on hand for a quick
snack.
Beatrice Bakery Company
introduced their Innkeeper's Own Liqueur Dessert Cakes in five
flavors, Jamaica Rum, Amaretto, Orange, Black Forest Cherry, and
Tiramisu Coffee. Imported from Germany, these delicious cakes are
baked with only the finest ingredients.
Crocodile Snacks introduced a collection of crunchy
Gourmet Chips in several flavors. Made from the finest Lady Clare
potatoes that are cut thicker than a normal crisp to preserve the
real potato taste, they are hand-cooked in small batches. The
original chips come in two flavors -- Somerset Cheddar and
Redskinned Onion and Sea Salt and Crushed Black Peppercorn. The
Reduced Fat chips are available in Salsa and Mesquite, and Tomato,
Basil and Mascarpone. Ridge Cut chips come in Sea Salt and Malt
Vinegar and Charcoal Grilled Steak varieties.
From Australia comes a tasty collection of spreads and
crackers created by renowned Australian chef Christopher Smith. The
products, under the Valley Produce Company banner, are made with the
finest raw ingredients, including the fresh black Perigord truffles
from France and infused into honey. The fruit pyramids are made from
over 1 kg. of reduced fruit and come in Fig and Almond and Pear and
Hazelnut varieties. Australian watercrackers complement the line
that is ideal when served as part of a cheese plate.
Roccas Fine Foods introduced Baker Chips
in two varieties, garlic and sesame. The garlic chips are crunchy,
golden, full-flavored slices of toasted garlic bread, while the
sesame chips are slices of sesame bread baked to a golden crispness.
Ready-to-Eat Foods Europe-Cuisine sampled their line of complete
shelf-stable meals that are made in France. They cook all the
ingredients separately and use no artificial colorings,
preservatives, or additives. The line includes Salmon with Herb
Cream Sauce, Tuna Provencal, Hake with Tomato Brandy Sauce, and many
more. They also showed their shelf-stable Mini Meals line that
includes Bean Salad with Tuna, Potato Salad with Tuna, and
Tortellini Salad with Tuna. All are microwaveable in the
containers.
New to the Fancy Food Show
was Masala Maza Foods with their line of Indian food products. The
newest in the line is a collection of Dal Curry Soup Mixes that
includes Toor Dal, Mixed Dal, and Urid Dal.
Power-Selles has added to their Matiz line with Tender
Broad Beans and Pocha Beans, both raw, packed in water and salt, as
well as two cooked versions of Garbonzo Beans and Great White
Beans.
Bove's of Vermont introduced
their new Italian Style Meatballs that are fully cooked and
frozen.
Caravalho Fisheries of
McKinleyville, Calif., has a new line of low-mercury canned tuna,
Coastal Albacore Hand Packed Solid White Tuna. Since the tuna they
use are small (young), they have not had a chance to ingest high
levels of mercury; therefore, the product's mercury levels are way
below even what the government considers safe. The company is able
to remain well within the limits of sustainable harvest, and their
product is delicious.
Charcuterie Les Trois Petits Cochon had a
fabulous new Saucisson Sec with a six-month shelf life, either in
the refrigerator or not.
Maple Leaf
Farms offered preseasoned, marinated duck breasts in Roasted Garlic
and Honey Orange flavors. They also have roasted half ducks in both
Sichuan and Peking styles.
Alexian
displayed new Mini Terrines in Spiced Apple Mousse, Mushroom
Vegetable Pate, Duck Rillette, and Truffle Mousse. All natural, they
have a 6- to 8-week shelf life.
Cheese Power-Selles introduced a new line
of artisan cheeses from Spain, including two goat cheeses from
Catalonia -- Sant Mateu and La Chivita (raw milk) -- and a sheep's
milk cheese from Asturias called Cremositos del Zujar that is made
with a thistle coagulant. They are operating on a pre-order
program.
At the Wisconsin Milk
Marketing Board stand was a grand selection of the state's cheese,
including the Crave Brothers' new Mascarpone and Pleasant Ridge
Reserve from Upland Cheese.
Also from
Wisconsin was DCI Cheese with their yummy Black River Blue,
Taleggio, and Gorgonzola.
Cypress Grove
had their new Lamb Chopper (Born to be Mild), an organic sheep's
milk cheese, their first sheep's milk cheese. They also have the new
Amour, a heart-shaped, soft-ripened goat cheese.
Crystal Foods had a Gruyere-style cheese called Hoch
Ybrig (slightly smaller than Gruyere) and Stanser Flade (like
traditional Muenster) from a Swiss affineur named Rolf Beeler who
collects the best cheeses and ages them himself. He is known
informally as the "Neal's Yard of Switzerland." They also had a new
Valancay from Chantal Place that was delicious.
Straus Family Creamery had a new Organic Jalapeno Jack
Cheese that reflects a wonderful full-bodied taste attributable to
the cow's milk derived from cows who contentedly graze freely along
Northern California's cool coast.
Finally, although not technically a cheese since it
contains no milk, Blue Moon Brands introduced their Soy Moon soy
cheeses made from non-GMO soy, expeller-pressed (nonhydrogenated)
organic soy oil, and casein. When cooked, the Soy Mozzarella
stretches like real Mozzarella, and their Soy Gouda melts like real
cheese.
Sweets This line is actually sweet and savory. Peanut Better is
a line of flavored peanut butters that includes Deep Chocolate,
Peanut Praline, Vanilla Cranberry, and Cinnamon Currant (sweet) and
Spicy Southwestern, Rosemary Garlic, Thai Ginger and Red Pepper, and
Onion Parsley (savory). All are delicious despite what may sound
like some strange flavors for peanut butter.
Cento introduced a complete repackaging of their Ferrara
line of specialty Italian products that includes Sponge Cakes
steeped in Liquors, Pastas, Extra Virgin Olive Oil, Pasta Sauces,
and a full line of Canned Tomatoes in various styles.
Sonoma Syrup Co. carries a line of infused
simple syrups in a provocative array of flavors. Their newest
flavors are No. 5 Cinnamon Infused with Chinese cassia and
Vietnamese cinnamon, No. 6 Tangerine Infused with fresh tangerine
juice, and No. 1 Pomegranate with fresh pomegranate juice.
What is billed as the first luxury
chocolates from Russia were introduced at the show. Located in
Moscow, A. Korkunov Chocolatier makes a sensuous line of dark and
milk chocolates, some with nuts, praline fillings, rice crisps, or
hazelnut puree.
Linda May Sugar Free
Confections offered a full line of sugar-free low-carb desserts,
including Chocolate Chip Shortbread Cookies, Lemon Poppy Seed
Muffins, and solid dark 8" Chocolate Cake, all using only natural
sweeteners.
Dagoba Organic Chocolate
introduced Xocolatl, a smooth dark chocolate with chiles, cacao
nibs, macadamia nuts, vanilla, and nutmeg.
Harry and David introduced four new two-ounce chocolate
bars, including Milk Chocolate, Dark Chocolate, Milk Chocolate with
Cherry and Almond flavor, and Dark Chocolate with Pistachio and
Natural Raspberry flavor. The bars wrapped in gold foil may be
presented in a 12-count counter display box available for the
fall.
Daprano has a new line of Italian
chocolates from Alda called Tronchetto. The candy logs are
exquisitely packaged in muted colors. The line also includes tortes,
marzipan, and a charming Agnello Pasquale, or Easter lamb made of
chocolate.
For the Halloween season,
Long Grove Confectionery Co. introduced a variety of Goblin Pretzel
Rods, plus Li'l Monster Pops and Halloween Cookie Cutters. For the
fall, they showed off a new assortment of their "Fall Leaves and
Acorns" collection, including beautiful new packaging.
From Mexico comes a traditional frozen
fruit snack called Palapa Azul, which is based upon paletas. They
are nondairy, fat free, with no added colors or flavors, and are
certified kosher. They come in a wide variety of flavors, including
Cantaloupe, Cucumber-Chile, Grapefruit, Mango, Mango-Chile, Mexican
Papaya, Pineapple, Strawberry, and Watermelon.
Allen Wertz Candies introduced the Love Me Slender Meal
Replacement Bars in three flavors -- Peanut Butter, Chocolate
Brownie, and Cookie Dough. Also highlighted was the Slim Success
Snack Bar line. Available with low carbs are Crunchy Peanut Butter
Nougat (1 net carbs), Fudge Caramel Chew (0 net carbs), and Caramel
Crunch (1g net carbs).
Mosaic Event
Management's triangle-shaped Sterling Truffle Bar is a blend of
Guittard dark and milk chocolates and Cacao Barry white chocolate.
It also contains fruits, nuts, premium liqueurs, and other
ingredients to create seven distinctive flavor infusions: Pineapple
Ginger Macadamia Nut, Strawberry Orange Liqueur, Cappuccino Liqueur
with a Twist, Rocky Road, Banana Honey Caramel, Double Hazelnut
Caramel, and White Chocolate Raspberry and Peppermint.
Gimbal's Fine Candies introduced Black
Licorice and Sugar-free Black Licorice Scottie Dogs. The soft, chewy
confections are also available in chocolate, red licorice, and Fruit
'n Creme.
NewTree USA debuted a line
of Belgian chocolate bars that have been described as "fine quality,
functional food wrapped up in a truly delectable chocolate bar."
Belgian chocolate is combined with all-natural ingredients, such as
lavender, guarana, black currant, and grapes, to create functional
flavors that excite the pallet and promote health. Six bars are
available, including Pleasure, Renew, Forgiveness, Vigor,
Tranquility, and Rejoice.
Chocowit
released a new Dark Mint Chocolate Selection. The natural peppermint
flavor is blended with Chocowit's smooth dark chocolate for a rich
and refreshing taste. Available in bulk or 48-piece counter
displays.
Ghirardelli introduced its
Holiday Chocolate Squares Collection. The seasonal offerings include
Peppermint Bark Squares and Bar, and the Assorted Seasonal Flavor
Squares Collection is filled with Peppermint Bark, Eggnog, and
Cinnamon Spiced Almond Squares.
MarieBelle's Aztec Hot Chocolate tempts the senses with
the smooth and luxurious flavors of pure Venezuelan cocoa. Available
in Aztec Original; Aztec Spicy with chipotle and ancho chilies,
nutmeg, and cinnamon; Aztec Dark; and Aztec Cafe Negro with
Venezuelan coffee.
Organic Organic Valley introduced fresh
Organic Ground Beef to its line of premier-quality organic meats.
The case-ready, one-pound packaged organic ground beef is a
convenient way for retailers to carry fresh organic meat without
having to incur the expense or hassle of having to grind it
themselves. The beef has an 11- to 14-day shelf life at delivery,
and comes with a freeze-by date.
Straus Family Creamery presented organic super-premium
ice cream available in Dutch Chocolate, Raspberry, and Vanilla Bean
varieties. The ice creams are made with sweet cream from their cows
that graze in open fields. With 17 percent butterfat, the ice creams
literally melt in your mouth.
Dietz and Watson Acquires
Yancey's Fancy MARCH 19, 2004 -- Dietz and Watson, known
for its premium deli meats, has acquired Yancey's
Fancy, Inc., a producer of more than 25 different
styles of handcrafted cheeses.
Target Considers Sale of
Mervyn's, Marshall Fields MARCH 19, 2004 -- Target Corp. is
considering selling its Mervyn's and Marshall
Field's stores, and has hired New York investment
firm Goldman Sachs to broker a possible
sale.
Stewart Quits Company
Board MARCH 17, 2004 -- In an effort to distance
her name from the media empire she built, Martha
Stewart resigned Monday from the board and as CEO
of Martha Stewart Living Omnimedia Inc.
