Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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(continued from p. 12) SPECIALTY FOOD NEWS supplier news Belgium seeks chocolate trademark status, universities produce specialty foods and more news Belgian Chocolatiers Seek Trademark Status Belgian chocolate makers want their renowned pralines to have similar protection as French Champagne or Italy's Parma ham. They plan to apply to the European Union seeking to make the term "Belgian chocolate" theirs exclusively and want to crack down on rivals touting products as "Belgian-style" or of a "Belgian recipe." ATALANTA APPOINTS NEW DIRECTOR OF CORPORATE FOOD SAFETY Atalanta, Elizabeth, N.J., has appointed Linda Gavin its new director of corporate food safety and quality assurance. Gavin previously has managed the food manufacturing operations for Pathmark Supermarkets and the Manischewitz Company. Acme and Crepini Team Up for New Product Acme Smoked Fish Corporation, Brooklyn, N.Y., has partnered with Crepini, a nearby producer of specialty crepes, to launch Wild Smoked Salmon with Cream Cheese Crepes. The new crepe product combines Acme's signature smoked wild-caught Alaskan salmon with cream cheese in a classic and delicate pancake shell, sold in 11-ounce, five-crepe trays ready for retail and foodservice. CHOCOLATIER EXPANDS IN CHICAGO AND NATIONWIDE Chicago-based Vosges Haut-Chocolat is dramatically expanding local operations to support national distribution at Target and Walgreens this summer. Founder Katrina Markoff is adding employees, buying new manufacturing equipment and refurbishing a former Whole Foods bakery that will serve as offices, manufacturing, packaging and distribution for the Vosges and Wild Ophelia brands. Plans also call for adding public tours, a cafe and gastropub. It's a critical moment for Vosges, Ltd., which expects sales to reach $100 million over the next three to four years, from an anticipated $35 million in 2013. Kameda USA Buys Major Stake in Mary's Gone Crackers The U.S. subsidiary of Japan rice cracker company Kameda Seika has acquired a 77.8 percent stake in gluten-free and vegan snack manufacturer Mary's Gone Crackers, Gridley, Calif., for an undisclosed sum. The deal reportedly will not involve changes in Mary's Gone Crackers' management team; co-founder and chairman Mary Waldner and co-founder and CEO Dale Rodrigues will keep their positions. GLUTEN-FREE COFFEECAKE AND BATTER NOW AVAILABLE The Coffeecake Connection Company, West Chicago, Ill., has launched two gluten-free product lines it claims to be industry firsts. The producer has created a version of its signature product, coffeecake, for consumers, as well as a wholesale raw batter, branded as Scoop Cake, for chefs who want alternatives for their gluten-free customers. Universities Becoming Specialty Food Producers Washington State University becomes the latest campus to offer its own branded specialty products. The university's agriculture studies department shipped the first introductory orders of packed and frozen WSU Premium Beef earlier this year. Cornell Dairy Ice Cream from the university's dairy operation is famous in Ithaca, N.Y. Texas A&M Jerky has been a big seller in College Station since the 1980s. And the Creamery at Washington State has been selling Cougar Gold, a white cheddar cheese packed in a can and named for the university mascot, since the 1940s. DETROIT SHOPPERS NAME NEW SIMPLY SUZANNE'S GRANOLA Detroit-based Simply Suzanne Natural Foods asked customers to invent a name for a variety of its granola debuting at a new Whole Foods Market, which opens June 5, in the producer's hometown. Shoppers sampled the granola at scheduled tastings and submitted suggested names. The winning name was Apricot Spice, and its creator will enjoy a year's supply of Simply Suzanne Natural Foods granola and a $250 Whole Foods Market gift card. Bakery Creates Cakes with Artisanal Spirits A Portland, Ore., bakery is getting in step with a growing trend: artisanal distilling. Beaverton Bakery is teaming up with the makers of Portland's Indio Spirits to create a series of unique cakes, such as Blood Orange Mandarin Chiffon, for which mandarin oranges are soaked in Indio Spirits Blood Orange Vodka overnight and then combined with whipped cream as a filling for the vodka-infused cake. Whisky Fudge Cake is spritzed with Indio Snake River Stampede Whisky and filled with a mixture of custard and more whiskey, then iced with chocolate ganache and drizzled with a whiskey-spiked caramel sauce. MAY/JUNE 2013 87

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