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. 18) SUPPLIER NEWS COLORADO CHEESECAKE CO. EXPANDS TO EAST COAST Decadence Gourmet Cheesecakes, Grand Junction, Colo., has opened its new East Coast operations in Henrico County, Va. The company will be producing gourmet cheesecakes and savory dips. Its trademark Cheesecakes in a Jar have already generated a fan base in the area. Lotus Foods Introduces Rice Bowls Lotus Foods, El Cerrito, Calif., has launched three new Heat & Eat microwaveable rice bowls. All are gluten-free, non-GMO verified and contain no added salt or fat. Lotus Foods rice bowls come in organic brown jasmine rice, organic volcano rice, a blend of red and brown rice, and black forbidden rice, a natural source of antioxidants. Each bowl contains a 1¼-cup serving of cooked rice. NEW TO-GO HUMMUS PACKETS Hope Foods, Boulder, Colo., launches portable single-serving hummus packets in original and spicy avocado flavors. Weighing only 1.75 ounces, the new single-serving packets can be transported in lunch boxes at room temperature for up to six hours. Calorie-Free Sodas from Honest Tea Honest Tea, Bethesda, Md., is building on its initial launch of Honest Fizz, a line of naturally sweetened zero-calorie sodas, by making it available in additional natural and specialty retailers across the country. The soda line consists of four varieties: Lemon Limey, Orange Pop, Professor Fizz and USDA certified organic root beer. NEW PEANUT BUTTER PUPS BENEFIT VETERANS Organic Food Nation I n Bhutan, rather than using Gross Domestic Product to measure prosperity and growth, the country is gauging its citizens' productivity and health according to Gross National Happiness. Coined in 1972, GNH looks beyond monetary factors to measure happiness, and relies on more holistic and psychological indicators, such as environmental and physical wellness. And one way they're increasing it is by switching to 100 percent organic agricultural practices by banning pesticides and insecticides and using only animal and farm waste as fertilizer throughout the country. Coined the National Organic Policy and pulling on strong Buddhist beliefs, the program reinforces the country's leadership in organic farming practices, making Bhutan poised to be a model for other nations looking to work in harmony with nature while supporting a healthy environment for its people. Pema Gyamtsho, the minister of agriculture and forests has been quoted as saying that he believes it will make Bhutan the happiest place on Earth—and increase its exports of high-quality organic ingredients. New elBulli Film Reopens the World's Best Restaurant—Briefly R enowned Spanish chef Ferran Adrià (pictured below) is no stranger to the big screen. He was the focus of a 2011 documentary, "El Bulli: Cooking in Progress," which offers a look inside his famed kitchen, now particularly poignant since its closing. But it's a new movie that's the impetus for elBulli temporarily reopening later this year. To give viewers an authentic taste of what it was like to work and dine at the historic restaurant, Adrià insisted on training the actors to cook in a manner consistent with what was happening in his restaurant. Based on the book by Lisa Abend, The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli, the film adaptation focuses on the restaurant's last year in business. Rumor has it a few lucky diners may be chosen to eat the results, either via a lottery system or by Adrià and Hollywood executives. PHOTO: ALIVE MIND CINEMA Gearharts Fine Chocolates, Charlottesville, Va., has introduced a new line of chocolates, Peanut Butter Pups, to benefit Companions for Heroes, a nonprofit organization that provides companion animals for war veterans. The "Pups" resemble a miniature dachshund, with elongated noses and dark brown eyes. They are made from premium milk chocolate, cream and Virginia-based Reginald's Homemade peanut butter, then finished with a dark chocolate face and toasted almond ears. Each piece is finished by hand and includes no additives or preservatives. Five percent of sales will be donated to the nonprofit. FOOD TRENDS Editor's Note: Specialty Food Magazine readers may subscribe to Specialty Food News, a free emailed newsletter. Compiled for the Specialty Food Association 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. 88 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Denise Shoukas is a contributing editor to Specialty Food Magazine.

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