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

Contents of this Issue


Page 71 of 103

Figo Brands, 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. The founder of Moorenko's. An accident led to the creation of the new, ultra-popular Burnt Caramel Bourbon Brickle, available online. After a kettleful of caramel burned, the founders added bourbon and toffee to yield a flavor that's become such a success it's since been featured on ABC's "The Chew." Three other new flavors are available through retailers in pre-packed pints. Those include: chocolate chip, with bits of bittersweet chocolate, akin to the classic stracciatella gelato flavor; strawberry white chocolate, a twist on the company's existing strawberries and cream flavor; and chocolate malted, which pairs malted milk with milk chocolate ice cream. moorenkos.com Phin & Phebes Ice Cream. This new Brooklyn, N.Y., company makes sure it keeps a playful attitude, which shows from the flavors to the packaging. Banana Whama combines banana pudding–flavored ice cream and vanilla wafers, while coconut Key lime features graham cracker crumbs. Ginger Cookie Snap stars ginger ice cream (made with ginger juice) and ginger cookies with a lemon-icing filling; vanilla cinnamon brings together bourbon vanilla ice cream and Vietnamese cinnamon; and Vietnamese iced coffee melds regular and chicory coffee with cardamom. phinandphebes.com Steve's Ice Cream. Steve's Ice Cream got its start in 1973, whipping up small-batch ice cream with mix-ins such as candy bars. Recently, the company relaunched and relocated, to Brooklyn, N.Y. Partnering with artisanal food companies (such as Blue Bottle Coffee Co. and Taza Chocolate), Steve's makes such innovative flavors as Bklyn Blackout, which combines milk chocolate ice cream, chocolate stout cake and dark chocolate pudding. Other new varieties include Nola Coffee & Donuts (with New Orleans–style Blue Bottle Coffee ice cream and doughnut pieces), Southern banana pudding, coconut Key lime pie, strawberry ricotta and bourbon pecan pie. stevesicecream.com Stonyfield Organic Oikos Nonfat Greek Frozen Yogurt. Peach-mango and Super Fruits join Stonyfield's line of organic, fat-free frozen Greek yogurt pints. Each of the flavors in the line (which also includes chocolate, vanilla, honey and blueberry) contains 6 grams of protein, plus five live and active cultures. For calorie counters, a serving of each sweet and tangy variety comes in at a modest 100 to 110 calories. stonyfield.com Straus Family Creamery NuScoop. Straus Family Creamery describes its NuScoop line as an "entirely organic, food-based, nutrient-dense ice cream." The new product line features a lower butterfat content than Straus's other ice cream varieties, and three flavors: Dutch chocolate, strawberry and coffee. Each contains 6 grams of protein, 2 to 3 grams of dietary fiber and 25 vitamins and minerals per serving. The ready-to-eat, 4-ounce cups (with spoons included) are ideal for kids, athletes and anyone in search of a more nutritious dessert. Additionally, Straus has launched two organic, gluten-free ice cream flavors: vanilla chocolate chip, and cookies and cream—the latter with organic chocolate cookies made by gluten-free Pamela's Products. strausfamilycreamery.com Three Twins Ice Cream. With its new Fair Trade Vanilla Bean Speck, Three Twins has introduced what it claims to be the first organic, fair trade ice cream on the U.S. market. The classic flavor features an elegant ingredient profile, including fair trade, organic custom-made vanilla bean extract and ground vanilla beans. The company shows its flair for creative flavors too, with the unveiling of organic Chocolate Orange Confetti, which accents chocolate ice cream with orange oil and flecks of dark chocolate, and a powerhouse pairing in Sea Salted Caramel. threetwinsicecream.com |SFM| Dina Cheney is the author of cookbooks such as Williams-Sonoma New Flavors for Salads and writes for Every Day with Rachael Ray magazine. MAY/JUNE 2013 69

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013