Specialty Food Magazine

Summer 2018

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/986636

Contents of this Issue

Navigation

Page 171 of 191

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 nw h Booth numbers listed in lower-right-corner of ads in this section are for the Summer Fancy Food Show Booth 3947 Facebook: Bees & Trees Manuka sales@beesandtrees.com Atlanta, GA beesandtrees.com 404.445.3322 Manuka Honey Bees & Trees Honey LLC Our small-batch New Zealand Manuka honey is raw, unpasteurized, single-batch, and hive-to-jar. Delicious taste, high activity (MG) levels, inde- pendently tested, origin certified. Direct from the producer, best value on the market. We work hard to earn your trust and confidence. what's new Booth 3138 Instagram: @belgioiosocheese Facebook: BelGioioso Cheese info@belgioioso.com Denmark, WI belgioioso.com 877.863.2123 BelGioioso All Natural Slices BelGioioso Cheese New 8-oz. resealable packages of BelGioioso Mild Provolone, Asiago or Fontina are uniquely matched with BelGioioso's All Natural cup line. Its simple, balanced design stands out in any cheese case, clearly states the all-natural quality and the per-package slice count. what's new Booth 5666 Twitter: BequetCaramel Facebook: BequetConfections sales@bequetconfections.com Bozeman, MT bequetconfections.com 877.423.7838 Caramel Sauce Béquet Confections The best-tasting Gourmet Caramel Sauce is now in a convenient single- serve cup. Each cup has 2.6-ounces of our rich and creamy, vanilla butter caramel sauce and is available as sin- gles and two-packs. Béquet® Caramel Sauce is free of preservatives, artificial colors, and flavors. what's new Booth 2663 Facebook: Blackberry Patch Instagram: blackberry_patch fruittreats@blackberrypatch.com Thomasville, GA blackberrypatch.com 800.853.5598 Organic 3 Ingredient Syrup Blackberry Patch Our 3 Ingredient Fruit Syrups that you know and love are now Certified Organic! Handmade in small batches with organic berries, organic cane sugar and organic lemon juice. Make sure to pick up a bottle of Blueberry, Strawberry or Raspberry! what's new Booth 5616 sales@bradsorganic.com Haverstraw, NY bradsorganic.com 845.429.9080 Organic Almond Flour Brad's Organic Our Organic Almond Flour (16-oz.) is made from the finest organic blanched whole almonds. Its natural sweetness, finely ground texture and moist, buttery flavor make it perfect for baking. USDA Certified Organic. Gluten Free. Non-GMO. Kosher. what's new Booth 4810 Facebook: Cacao Market NYC sales@mariebelle.com Brooklyn, NY cacaomarketnyc.com 718.599.5515 Farm-to-Bar Chocolate Cacao Market Farm-to-bar chocolate covered nuts, popcorn, and coffee beans in beauti- ful 100-g. packaging. Come visit the Cacao Market booth to try our choco- late and learn more. what's new Booth 5553 Facebook: Califia Farms Instagram: @CalifiaFarms sales@califiafarms.com Los Angeles, CA califiafarms.com 213.694.4747 Probiotic Yogurt Drinks Califia Farms Feel good from the inside out with Califia Farms' delicious, dairy-free Probiotic Yogurt drinks. 10 billion live, active CFUs per serving, powered by Califia Culture Blend with BB-12. Available in Super Berry, Mango, Strawberry, & Unsweetened Plain in 25.4 and 8 oz. sizes. what's new Booth 3742 Facebook: CasablancaMarket Instagram: @CasablancaMarket info@casablancamarket.com Newark, CA CasablancaMarket.com 650.964.3000 Preserved Lemons Casablanca Market Moroccan Preserved lemons will add flavor to everything from meats, poultry, seafood, braises, sauces, vegetables, salads, pastas, sandwiches, tagines and cocktails, including Bloody Mary's and dirty martinis. Scrape out the pulp and rinse to remove the excess salt. what's new SUMMER 2018 153

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Summer 2018