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Issue link: https://specialtyfoodmagazine.epubxp.com/i/102355
SPECIALTY FOOD NEWS supplier news DIY cheesemaking kits from Belle Chevre, hummus made with Greek yogurt and more news BELLE CHEVRE OFFERS PREMIUM CHEESEMAKING KITS Goat cheese producer Belle Chevre, Elkmont, Ala., has introduced several DIY cheesemaking kits. The Honey Box kit comes with 3 ounces of Savannah Bee Cheese Honey, and the Kid Box features instructions geared toward younger sets and a special surprise. The shelf-stable creamery-in-a-box kits include almost everything needed to make cheese at home: a cheese towel, citric acid, a foodsafe pocket thermometer, cheese salt and a complete set of instructions and recipes. All the consumer needs to provide is the milk. $18 Chocolate Bar with Rare Cacao Beans Éclat Chocolate, West Chester, Penn., is offering an $18 chocolate bar made with Pure Nacional beans, a wild-growing cacao that was thought to be extinct but has been rediscovered in the high jungles of Peru. The bar is called Good & Evil, as the cacao pods contain an uncommon combination of white and dark purple beans. VERMONT DAIRY EXPANDS Commonwealth Dairy is investing $12 million in new facilities and equipment at its plant in Brattleboro, Vt., which began operations in March 2011. The plant produces more than 100,000 cases of packaged yogurt per week, including its popular strained Greek yogurt. The new investment will add more than 23,000 square feet to the facility, including a new processing line, warehouse space, a filling machine, fermentation tanks, wastewater treatment improvements and wheyprocessing and packaging equipment. The project is expected to be complete by April 2013. Washington State Duty-Free Stores Get Chukar Cherries Beginning in June 2013, Chukar Cherries will be available at the Seattle-Tacoma International Airport's three new Dufry North America duty-free and duty-paid stores. Chukar's offerings will include gifts made from Pacific Northwest cherries, such as natural chocolates and gourmet cherry sauces. SUSTAINABLE HARVEST GETS B CORP CERTIFICATION Coffee importer Sustainable Harvest, Portland, Maine, is one of dozens of food companies, including Ben & Jerry's, that have received B Corp certification. Introduced five years ago by a group of entrepreneurs, B Corp certification declares that a company has met standards of social and environmental performance and has changed its bylaws to take into account the impact of its decisions on the environment, community and employees. Sustainable Harvest owner David Griswold said he wanted to relay the message to customers and donors that helping his growers was as important to him as selling gourmet coffee. Hummus Made with Greek Yogurt Eat Well Enjoy Life, Alpharetta, Ga., has launched its new hummus line made with Greek yogurt. The line has 50 percent less fat and 33 percent fewer calories than traditional hummus, and is available in 10-, 16- and 32-ounce sizes. The product line includes Classic Hummus with Greek Yogurt, Roasted Red Pepper Hummus with Greek Yogurt, Roasted Garlic Hummus with Greek Yogurt, Spicy Hummus with Greek Yogurt and Roasted Pine Nuts Hummus with Greek Yogurt. VINO DE MILO INTRODUCES NEW SAUCES AND PACKAGING Vino de Milo, Athens, Ohio, has introduced two new cream sauces—Creamy Vodka Parmesan and Spicy Roasted Garlic Vodka Cream—as well as contemporary packaging for its wine-based pasta sauce line. The new labels have an enhanced chef image, clearer product names and QR codes for easy access to recipes. United Nations Honors Madécasse The United Nations and the Foundation for Social Change named Madécasse a 2012 Leader of Change. The recognition is given to companies and individuals with models proving that "doing good is good for business." One of the only companies to make a complete chocolate product in Africa, Madécasse, Brooklyn, N.Y., has implemented creative solutions to address poverty among African farmers and countries, including doubling farmer incomes locally while protecting neighboring nature reserves. Editor's Note: Specialty Food Magazine readers may subscribe to Specialty Food News, a free emailed newsletter. Compiled for the National Association for the Specialty Food Trade by the Food Institute, this newsletter brings you breaking daily food industry news, such as new product launches, mergers and acquisitions, trade issues and financial reports. To subscribe, visit specialtyfood.com. Robyn Pforr Ryan is a regular contributor to Specialty Food Magazine and Specialty Food News. 128 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com