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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/123797

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Page 70 of 103

Cable Car Delights Figaro Organic Gelato and Sorbet. Cable Car won sofi Gold for Outstanding New Product in 2012 with its Latest Scoop Ginger Pear Sorbet, shortly after expanding the foodservice business to retail. Motivated to broaden its offerings beyond its traditional gelato and sorbet, the company has rolled out an organic line. Figaro Organic consists of six intensely flavored and ultra-rich gelati in chocolate, pumpkin pie, strawberry, vanilla bean, coffee Dutch almond and Vanilla Almond Amore, plus raspberry sorbet. Just how rich are they? Pick up a pint and you'll notice its distinctly heavier weight over other pints. thelatestscoop.com High Road Craft Ice Cream. Since the company's Bourbon Burnt Sugar became a sofi Finalist in 2012, High Road has been expanding its retail pints. Recently added flavors include: mixed berry buttermilk, vanilla fleur de sel, Chocolat Noir, roasted coffee caramel, caramelized banana, Meyer lemon tart, peach fried pie, pistachio honey ricotta, pine nut crumble and tarte tatin. The company's new Cultured ice cream line—in fig preserves and apricot marmalade flavors—stars a probiotic-enriched creme fraiche base. The milk, from local cows, is cultured in small batches. highroadcraft.com Ciao Bella Adonia Greek Frozen Yogurt. Ciao Bella has made a hot ingredient (Greek yogurt) ice-cold. The company just added a product to its new line of smooth and creamy fat-free Adonia Greek Frozen Yogurts. Starring blood orange, the company's most popular sorbet flavor, the newest pint product is Blood Orange Vanilla Swirl. Other pint flavors include blueberry, espresso, Key lime, mango, peach, raspberry and vanilla. One serving contains 120 to 130 calories and 8 to 9 grams of protein. adoniabyciaobella.com Jeni's Splendid Ice Creams. This much-lauded Ohio company continually offers innovative flavors, from wildberry lavender to a flu-seasoninspired Influenza Sorbet. The newest varieties promise rich, creamy, flavorful surprises: roasted strawberry buttermilk (roasted jewel strawberries pureed with sweet cream), banana cajeta (bananas, honey and goat's milk caramel sauce), double-toasted coconut (with toasted unsweetened coconut plus sea salt) and Cloverton (made with small-batch cheese from an Ohio farm). jenis.com Figo Brands Forte Gelato. Gelato is a decadent treat, but Figo Brands has figured out a way to make the Italian dessert much healthier—while keeping it sweet, rich and creamy. Each 4-ounce cup in its new Forte Gelato line boasts a hearty 15 grams of protein and only 2.5 grams of fat. The founder, a survivor of six open-heart surgeries, a heart transplant and cancer, wasn't cowed by the challenge of formulating a more nutritious frozen treat. He tested at least 100 batches to yield the four flavors. Cioccolato (chocolate) and Vaniglia (vanilla) are currently available, with Zenzero (ginger) and espresso coming soon. tasteforte.com Lifeway Foods Frozen Kefir. Lifeway has taken its popular kefir and frozen it into creamy, tart and tangy pints. With 10 live and active probiotic cultures, the frozen kefir comes in pomegranate, mango, original and brand-new pumpkin, chocolate and dulce de leche varieties. At just 90 calories and 1 gram of fat per serving, the frozen treat almost qualifies as a snack. In a similar vein, the company has launched Greekstyle Fro-Yo. In three flavors (Blood Orange Swirl, Chocolate Swirl and Honey Swirl), each serving contains 110 calories and six grams of protein, plus probiotics. lifeway.net Gelato Petrini Gelato and Sorbet. Inspired by a popular Latin American dessert, the new Guava con Queso (Guava Cheesecake) gelato combines guava paste, cream cheese, whole milk and vanilla bean. The non-dairy Chai Tea gelato, initially devised for a vegan restaurant, is made with organic soy milk and chai concentrate. Last but not least, Stout Beer and Chocolate gelato, made with Guinness beer and bittersweet chocolate, was originally created for a friend with an Irish pub, but is now available by the pint. gelatopetrini.com Luna & Larry's Organic Coconut Bliss. Using a base of organic coconut milk, and sweetened with organic agave syrup, this Oregon producer's subtly sweet ice creams are vegan and both soy- and gluten-free. Inspired by the yen for salted caramel (and sweet-salty flavors in general), Luna & Larry's has added a new flavor, salted caramel and chocolate, to its 14-strong line of pints. This beloved flavor combination gets a pleasant twist from the tropical coconut base. coconutbliss.com 68 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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