Specialty Food Magazine

JUL-AUG 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/139333

Contents of this Issue

Navigation

Page 199 of 217

S P E C I A L A DV E R T I S I N G S E C T I O N what's new s p e c i a l t y f o o d . co m /w nw h what's new what's new The Good Bean Crunchy Roasted Chickpeas. Perfect for healthy, high protein snacking, topping on salads, adding to yogurt, and mixing into trail mix. New 6-oz family pack and 3 new flavors- Mesquite Barbecue, Thai Coconut Lemongrass & Chocolate Crunch. 510.842.7144 thegoodbean.com Berkeley, CA The Spice Lab New gourmet selection of spirits and flavor-blended infused salts--Chili Lime Margarita and Bloody Mary Salt to Vintage Merlot, Smoked Bourbon Salt and more. 11 tube sampling set in handcrafted wooden base. Other 4, 6 & 11 tube Collections, jarred salts, spices and peppercorns. 954.275.4478 thespicelab.com Fort Lauderdale, FL sales@TheSpiceLab.com Facebook: The Spice Lab Inc Twitter: @thegoodbean Facebook: The Good Bean Booth 5270 what's new tapaz2go™ mini meal Mediterranean Snacks A portable, unique snack that pairs protein-rich, gluten-free Lentil Crackers with wholesome hummus for a low fat, nutritious, on-the-go snack offering the superfood power of legumes. Each tapaz2go includes one variety of shelf stable hummus- Classic, Roasted Garlic or Red Pepper. 973.402.2644 mediterraneansnackfoods.com Boonton, NJ info@mediterraneansnackfoods.com Facebook: Mediterranean Snack Twitter: @medsnax Booth 4362 sofi Silver Byrd Mill Mixes Del Papa¨ Olive Oils Byrd Mill Company Umbria Olii Int'l USA, Inc. Byrd Mill offers a full line of Gourmet Baking Mixes, private labeling and Specialty Food Assortments shipped anywhere in the Continental United States. "Old Fashioned Goodness Made Simple." Umbria Olii is dedicated to making only the finest Award winning Olive Oils. The Del Papa® Family prides itself in the traditional production of the finest quality Italian olive oils since 1945. This commitment for excellence allows Umbria Olii to also produce private label. 888.897.3336 byrdmill.com Ashland, VA sales@byrdmill.com Facebook: Byrd Mill Company 201.408.4715; ext. 101 umbriaolii.com Englewood Cliffs, NJ contact@umbriaolii.com New Member Roasted Chickpea Snacks Mixologist Sea Salt Collection what's new New Member Booth 2252 what's new Booth 4926 what's new Beer Buddies Rind N' Stout Sweet & Spicy Chocolate Bars The Sweetery Two Snooty Chefs The Sweetery is adding to their line of Wine Sticks™. But this time they're baking with beer! Introducing Beer Buddies, the tasty treat guys beg for! Made with Stout beer from Thomas Creek Brewers, these snacks are the perfect combination to pare with a good brew. Our Gourmet Spice Blends add extraordinary tastes to our luscious Òmelt in the mouthÓ chocolate bars. These 5 new artisan creations are ARTfully blended. Try our Mocha Mole mik or dark chocolate, Spicy Sedona milk or dark chocolate and our Oo-LaLa white chocolate bars. 864.224.8394 thesweetery.com Anderson, SC jane@thesweetery.com Facebook: The Sweetery in Anderson Twitter: @The_Sweetery 360.871.1511 twosnootychefs.com Port Orchard, WA contact@twosnootychefs.com FB: Two Snooty Chefs Twitter: @TwoSnootyChefs Booth 4854 Booth 4606 what's new Vanilla Bean Unique Cookies Vanilla Bean Unique Cookies We combine ordinary ingredients to create extraordinary flavor combinations. From our sweet and spicy Chocolate Chilean to our rich and chewy Cherry Chip Cordial, our cookies are exceptional. Each of our six cookies has its own unique texture and is visually appealing. 888.498.4502 vanillabeanchefs.com Fort Wayne, IN VBChefs@vanillabeanuniquecookies.com FB: Vanilla Bean Unique Cookies New Member Booth 5322 JULY/AUGUST 2013 183

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - JUL-AUG 2013