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.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
S P E C I A L A DV E R T I S I N G S E C T I O N s p e c i a l t y f o o d.c o m/w n w h Booth numbers listed in lower-right-corner of ads in this section are for the Summer Fancy Food Show Booth 2880 Facebook: Mustapha's Mediterranean Twitter: @MustaphasMed Auburn, WA mustaphas.com 206.292.9832 Harissa Mustapha's Mediterranean Mustapha's Harissa is an all-natural hot sauce made in Morocco with Agadir peppers, preserved lemons, spices, and tomatoes and contains no artificial preservatives.This delicious hot sauce has flavors of pepper and lemon and delivers a temperate heat that delights the palate. what's hot Booth 4645 Twitter: @pretzelp Facebook: pretzel perfection info@pretzelperfection.com Vancouver, WA pretzelperfection.com 800.309.7264 Twice-Baked Pretzel Sticks Pretzel Perfection These Pretzel Sticks are made with gluten-free pretzels and twice-baked in five bold flavors. With 110 calories or less per serving, they are a smart snack that doesn't sacrifice flavor. Available in Tomato Basil, Garlic Herb, Lemon Toffee, Chipotle BBQ and Stoneground Mustard. what's hot Booth 5244 Twitter: @primeratech Facebook: PrimeraTech sales@primera.com Plymouth, MN primeralabel.com 800.797.2772 AP362 Label Applicator Primera Technology, Inc. AP362 Label Applicator, with included LED display for presets, applies one or two different labels to a single con- tainer. AP362 is perfect for cylindrical containers as well as many tapered containers, including bottles, cans, jars and tubes. what's hot Booth 177 ritrovo.com/blog/ Facebook: RITROVO Italian Foods ritrovo@aol.com Seattle, WA ritrovo.com 206.985.1635 WuWanWo RITROVO® Soy Sauce RITROVO® Italian Regional Foods LLC The extraordinary flavor and structure of WuWanWo testifies to its interna- tional artisanal pedigree. Non-GMO Taiwanese soybeans are packed into traditional terra cotta jars with Piran's legendary sea salt and aged for 180 days. The result: rich, versatile 'umami in a bottle'. what's hot Booth 1966 sales@rubschlagerbaking.com Chicago, IL rubschlagerbaking.com 773.826.1245 Rubschlager Mini-Chips Rubschlager Baking Corp. Rubschlager's toasted mini-chips in Really Garlic, Really Rye, and Not Really Plains are perfect with spinach dip, zesty salsa, sprinkled on a salad or straight from the bag. They are all natural, 100% whole grain, OU kosher pareve. Nine six-ounce bags come in each mini-display. what's hot Twitter: @SaltWorksInc Facebook: SaltWorksSeaSalt info@seasalt.com Woodinville, WA seasalt.com 425.885.7258 Smokehouse Variety Sea Salt SaltWorks, Inc. Each Smokehouse variety is carefully crafted using our authentic smoking process, ensuring the ultimate wood- fired flavor. From the bold, smoky flavor of Bonfire to Wildfire's earthy, down-home taste and Hellfire's new twist on our signature heat, will trans- form any dish. what's hot Booth 3336 Twitter: @Skilletstfood Facebook: Skillet Street Food info@skilletbaconjam.com Seattle, WA skilletstreetfood.com/shop.php 206.512.2005 Skillet Bacon Spread Skillet Food Products Skillet Bacon Spread is available in both our Original flavor and our new Fennel Black Pepper. The perfect gift for a bacon lover -use it on burgers, roasted vegetables, or as a vinaigrette base. Available in 4-oz to 10.5-oz jars and restaurant packs. Shelf stable, USDA approved. what's hot Booth 1236 info@sourceatlantique.com Englewood Cliffs, NJ sourceatlantique.com 201.947.1000; ext. 243 or 139 Maille Honey Dijon Mustard Source Atlantique, Inc. Only Maille cuts, instead of grinds its select Brassica Juncea brown mustard seed to keep its uncompromised flavor. Maille Honey Dijon won a Gold Medal at the 2014 World-Wide Mustard Competition - balancing the distinctive pungency of Maille mustard with the sweetness of honey. what's hot 202 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com WNWH_7_14.indd 202 6/2/14 2:03 PM