SlantShack Steak Jerky. After taking
a short hiatus, SlantShack is back
on the beef jerky scene with a new
look for its packaging, improved
formulations, and new single- and
multi-pack offerings. The company
works with family farms throughout
the Northeast to source sustainably
raised grass-fed beef and handcrafts
its jerky in partnership with the
Vermont Highland Cattle Company.
slantshackjerky.com
Slate Roof Creamery Sea Salt
Caramel Butter. In a nod to traditional
salt butter caramels from Brittany,
France, Slate Roof Creamery
introduced its rich and indulgent Sea
Salt Caramel Butter. The company's
grass-fed butter is expertly blended
with luscious dark caramel and
just a pinch of salt to create this
sweet topping that pairs well with
everything from roasted sweet
potatoes to a slab of decadent pound
cake. slateroofcreamery.com
Stonyfield Fruit on the Bottom
Yogurts. With the help of Maple Hill
Creamery's organic, 100-percent-
certified grass-fed milk, Stonyfield
recently launched a line of fruit-on-
the-bottom yogurts with a unique
set of flavors. The fat-free yogurt
cups are available in Pomegranate
Raspberry Acai, Blueberry, Chocolate
Underground, and Strawberry flavors.
stonyfield.com
Tanka Bar Jalapeño. Customers
asked for more heat from Tanka's
popular meat-based protein bars, and
the company delivered with its new
jalapeño flavor. Dried and ground
jalapeño peppers are added to a mix
of low-fat, grass-fed American buffalo
meat, savory turkey, and sweet and
tart dried cranberries. Tanka Bars
are all natural, low fat, gluten-free,
hormone-free, and shelf stable up to
12 months. tankabar.com
Emily Crowe is a freelance writer and regular contributor to Specialty Food Magazine.
All of the milk used is sourced
from organic, grass-fed cows raised
on family farms in New England, and
cultured slowly in the Indian tradition to
produce a creamy, smooth favor.
SUMMER 2016 113