Monthly Archives: July 2013

New Mongolian Sauce isn’t Just for Beef

A tried and true favorite among gluten-free foodies, San-J has debuted a seventh luscious flavor to its delectable gluten-free line-up that already includes Teriyaki, Szechuan, Asian BBQ, Thai Peanut, Sweet & Tangy and Orange Sauce. Just like all other San-J cooking sauces, the new Mongolian Sauce is certified gluten-free by the Gluten-Free Certification Organization, made from San-J’s famous Tamari soy sauce with 100 percent soybeans and no wheat content.

San-J Cooking Sauces are the easiest way for the home gourmet to make restaurant-quality Asian meals at home. Each one is tasty enough to be versatile in a variety of dishes involving meats, fresh vegetables, seafood or your own favorite concoction. Use them hot or cold for stir-fries, marinades, grilling, glazing or dipping.

Of course, the new Mongolian sauce is the fastest, easiest and tastiest way to make authentic Mongolian Beef in your own kitchen. Starting with ½ to 1 pound of flank steak, cut it thinly across the grain into strips. Coat the strips with corn starch, then stir-fry in hot oil. To finish, simply add San-J Mongolian Sauce, top with sliced green onions and serve. All the delectable flavors of traditional Mongolian Beef are already in the sauce, including ginger, garlic and just the right touch of sweetness. You can also get creative and experiment with Mongolian chicken, shrimp or tofu! Whichever you prepare, you’ll be rewarded with a perfect balance of sweet and savory tastes – and a dish befitting the finest home chef.

New Mongolian Beef Stir-Fry & Marinade is the first of San-J’s cooking sauces to be verified Non-GMO by the Non-GMO Project. You can learn more about all of San-J’s gluten-free sauces at www.san-j.com.

Food-Focused PR Agency Celebrates 30th Anniversary

At The Table Public Relations, based in Tampa, Fla. celebrates 30 years of public relations service to clients around the world, with a focus on food. From placing media appearances for chef and TV personality, Hugh Acheson, on behalf of the Georgia Blueberry Commission to gracing the pages of “Relish” magazine for the Georgia Pecan Commission, At The Table Public Relations’ mission incorporates those who produce food, serve food and love food.

“We have enjoyed 30 years of outstanding relationships with fantastic clients in the food industry – from packaged goods and retail outlets to food commodity boards of the finest, freshest food available and renowned chefs with world class appeal,” notes CEO and Principal, Cheryl Miller. “We began to focus solely on the food industry 15 years ago, and it’s proven to be a recipe for success,” continues Miller.

Since the boutique agency was founded in 1983, At The Table Public Relations has represented multiple food related clients over the years, including the legendary Bern’s Steak House in Tampa, Florida, The Chilean Avocado Importer’s Association, Ocean Prime Restaurants in multiple markets, the Vidalia Onion Committee, Georgia Pecan Commission, Georgia Peach Council, Georgia Blueberry Commission, Florida Beef Council and Disney Food Blog.

Recognized for their hard work and savvy in the food and beverage industry, the firm’s staff is also committed to food-related issues including fighting hunger, the farm to table movement and the culinary industry in general. At The Table Public Relations is a member of the International Association of Culinary Professionals (IACP), Florida Fruit & Vegetable Association (FFVA), the Agricultural Institute of Florida, and Georgia Fruit & Vegetable Growers Association (GFVGA). At The Table Public Relations also supports and has committed hundreds of pro bono hours to the non-profit hunger organization, Feeding America Tampa Bay.

At The Table Public Relations’ current clients include Sweetbay Supermarket, a Florida grocery store and part of Delhaize America; Lee Roy Selmon’s Restaurant, with eight locations in Florida; Georgia Pecan Commission; Georgia Peach Council; Georgia Blueberry Commission; and the Florida Beef Council.

“At The Table has the best resources, contacts and industry knowledge around. They are able to provide us with outstanding public relations and marketing, while still maintaining a close working relationship. No matter what we may need, At The Table Public Relations is always there for us,” said Joe Cornelius, Chairman for the Georgia Blueberry Commission

“After more than 15 years of working with the people from At The Table Public Relations, their hard work, attention to detail and results have created a long-lasting partnership that has benefited our commission in many ways,” added Duke Lane, Jr., former Chairman for the Georgia Pecan Commission.

Current and recent campaigns include “Georgia in July,” a retail and consumer campaign on behalf of the Georgia Peach Council which includes television cooking demonstrations and a series of YouTube videos; an awareness and education campaign to highlight Florida’s cattle industry through the development of Florida Beef Month; and a social media recipe contest to promote the Georgia Blueberry Commission.

At The Table Public Relations is a full-service boutique agency offering overall strategic planning, social media strategy and implementation, blogger representation, media relations, branding, crisis/issues management, special event services, trade show representation, spokesperson recruitment, product launches, targeted community relations, food photography and recipe/nutritional profile development. For more information, go to http://www.atthetablepr.com.

FREE Advice for Success in the Food Industry is Just a Remote Control Click Away

By Lorrie Baumann

A great idea for a new specialty foods product will get you to the starting line but from there, it’s still a long race to get that product onto supermarket shelves, according to branding expert Chris Cornyn from DINE Marketing, one of a few companies in the country that can help a food producer take its product from an idea on a white sheet of paper to the supermarket shelf.

“DINE helps smaller food entrepreneurs take their product and make sure they have a fighting chance among 40,000 SKUs to get purchased from the shelf,” he says.

Cornyn is also one of the three judges/mentors on the new Lifetime network program “ Supermarket Superstar,” in which contestants are competing their way through the process from idea all the way to presenting a branded, fully developed product to a supermarket buyer. The two other judges on the panel are Debbi Fields of Mrs. Fields Cookies and celebrity restaurateur and chef Michael Chiarello.

The average consumer takes only 2.6 seconds to decide whether to pick up a product from the grocery store shelf or not, and it’s the package rather than the product itself that tips that decision, Cornyn says. You may have a great idea for a new food product, but you need what Cornyn calls shelf-evident positioning, which means that what the consumer sees on the store’s shelf must communicate what the product is, how it’s different from other similar products and why the consumer should choose it.

“Packaging is the product,” Cornyn says.

So how do you get from idea to shelf-evident position?

Well, first you have to have a product that tastes good, and then you have to make sure that the people who love you aren’t the only ones who think so. “Even if your whole family likes it, they’re not your customers. You have to go out of your region, and you have to go beyond the people who are obliged to say they love it,” Cornyn says.

Take a look at the market and make sure that your product is different from everything else already out there. If your product is no different from a dozen others already on the supermarket shelves, you’re unlikely to persuade the supermarket’s buyer that he should trade in a supplier that he already trusts in favor of buying from you. “You need to own something that is yours and yours only, that nobody else can occupy that space,” Cornyn says.

Then, well before you start putting your product in a jar, you need to learn the food business. Talk to people at your local farmers market, people with products that you love, and ask them for advice. Read books about the industry. Talk to people at your local supermarket. “There are a lot of organizations that can help. Specialty Food Association offers seminars on pricing. Figure out the mechanics of the business,” Cornyn advises. “It isn’t the sexiest; it isn’t why you want to go into the business, but if you do it, you can get to the fun stuff.”

And while you’re at it, start by watching Supermarket Superstar on your Lifetime channel Monday nights at 10 p.m. for more free advice on how to build a brand in the marketplace. For more information about DINE Marketing, visit dinemarketing.com.

Cookie Lady Treats: Cookies Like No Others

Cookies from Cookie Lady Treats are like no other cookies. Owner Laura Weinstein’s obsession with baking cookies and giving them as gifts to friends and neighbors began near the holidays while she was in high school. She continued this tradition until she was in graduate school when it began in earnest.

She loved eating and giving her sweets, especially chocolate, but she was also conscious of staying in shape. Her quest was to develop the best chocolate chip cookie and find the finest, melt-in-your mouth chocolates. Cookie Lady Treats are made using only premium, Callebaut Chocolate. Her next goal was to explore unusual combinations of ingredients, finding local fruits and all-natural flavors to create her unique cookies. As a result of her passion to source as many local ingredients as possible, Laura made frequent trips to Vermont for maple products and Maine for delicious, tasty blueberries.

Weinstein’s passion has created over 40 cookie flavors unlike any other cookies being marketed. The cookies are completely customizable, allowing the customer to have a signature flavor. Gluten-Free and Vegan options are also available. Cookie flavors range from Caramel Apple, Chocolate Lovers, Coffee Chip, Lemon, Lime, Mocha, Oatmeal Raisin, Pumpkin Spice, Rocky Road, Sugar, Turtle, German Chocolate, Carrot Cake and many others. Seasonal flavors are also available.

Cookie LadyFor a complete list and cookie descriptions visit http://www.cookieladytreats.com. Once you have visited the site and tasted the cookies you will come back frequently to see what new creations Laura has created. You never know what new, fresh ingredient combinations she will come up with next. You can also have your dream cookie designed and baked especially for you.

The Cookie Lady Treats will make an individual or corporate gift box to fit any taste, budget and need. Her unique and delicious cookies are ideal for gift shops, individual gifts, corporate gifts, special events or as a special treat to yourself.

For more information contact: The Cookie Lady.Treats http://www.cookieladytreats.com Email: info@cookieladytreats.com

Frontier Soups Introduces Two New Gift Boxes and Dip Mix Display Shipper for Holiday Season

Frontier Soups™ is introducing two new gift boxes and a display tray for its Party Starter Mix™ appetizer and dip mixes just in time to ring in added holiday sales.

FrontierSoupsGiftBox2013Each of the new gift boxes includes two soups, a Lemony Dill Dip & Fish Bake Mix, and soup’s perfect accompaniment, a gourmet cornbread mix, said Trisha Anderson, company founder. Both gifts are packaged in a bright green tray that allows shoppers to view the contents easily, Anderson said. One gift contains Frontier Soups’ two best-selling soup mixes, Illinois Prairie Corn Chowder™ and South of the Border Tortilla Soup™, and the other includes the company’s newest mix, Arizona Sunset Enchilada Soup™, and the mix on which the company was founded, Minnesota Heartland 11 Bean Soup™.

The new Party Starter Mix display shipper neatly holds 24 dip mixes with a choice of three flavors in a compact 8-by-12 inch sturdy cardboard tray in an eye-catching, fresh green color, Anderson said. “Consumers are looking for healthy gift ideas that they can give to everyone from golf partners to their children’s favorite teachers, and we’ve put together the gift boxes with that in mind,” she said. “The new dip tray gives retailers another display option, in addition to our clip strip and stand-alone spinner, for encouraging consumers to stock up on the dip mixes for easy holiday entertaining.”

The gift boxes are available immediately with wholesale pricing that supports a suggested retail price under $30. The display shipper is free with an order of 24 dips. More information is available by calling 800-300-SOUP (7687) or online at www.FrontierSoups.com.

Pacific Foods Premieres Simply Stock

Pacific Foods stockMeeting the home cook’s growing demand for pantry staples that serve as “building blocks” for a variety of recipes, Pacific Foods is introducing new organic Simply Stocks. Well known for its best-selling, extensive organic broth line, Pacific is applying the same high standards of using traditional culinary techniques and simple, pure ingredients to two new stocks, Simply Chicken Stock, Unsalted and Simply Vegetable Stock, Unsalted.

“People are reading food labels, looking for short lists of ingredients they recognize and would use in their own kitchens,” said Kevin Tisdale, Vice President of Marketing for Pacific Foods. “Our Simply Stocks were crafted purposefully with only a few ingredients – no added salt, sugars or spices – and are made the same way as homemade, by simmering for hours. While many consumers use stocks and broths interchangeably, stock is actually a better foundation for braises, sauces and marinades because of its unseasoned, well-rounded flavor profile.”

The new line-up includes two varieties, packaged in convenient 8-ounce cartons perfect for recipes calling for one cup of stock:

  • Organic Simply Chicken Stock, Unsalted
  • Organic Simply Vegetable Stock, Unsalted

An essential addition to the discerning home cook’s pantry, Pacific’s Organic Simply Chicken Stock is made by simmering roasted organic free-range chicken bones with meat and mirepoix (celery, carrots & onions) for up to six hours, adding each ingredient at just the right time and letting rich, complex flavors develop. The result is a rich, full bodied stock that adds depth and enhances the flavor of sauces, gravies, sautés and braises. Both Simply Chicken Stock and Simply Vegetable Stock are unsalted, so home cooks can be in control of the seasoning and reduce the stock further for sauces.

Simply Stocks are gluten and fat-free, and have just 100 mg of sodium or less per serving.  Packaged in convenient 8-ounce BPA-free cartons (SRP $1.69 – $1.89), they are easy to keep on hand, taking up less pantry space and minimizing waste. Pacific Foods’ Simply Stocks will be available at grocery and natural food stores nationwide starting in September.

 

Passage to Europe Cooking Sauces: Classic Recipes Made Easy

Passage Foods keeps cooking with the launch of Creamy Beef Stroganoff Simmer Sauce and Spanish Chicken Casserole Simmer Sauce.  Each of these European classic dishes is made with all fresh ingredients to ensure the full flavors are captured for a true restaurant quality meal served at home.  Originating in the haute cuisine of the 19th century, these Passage to Europe simmer sauces are certified gluten free, all natural and preservative free. Each sauce is added to a choice of meat and vegetables and simmered to be ready in less than twenty minutes.

PASSAGE FOODS USA EUROPE SIMMER SAUCES

“There has been such a focus on nouvelle and fusion cuisine that sometimes we fail to give justice to traditional and the tried-and-true recipes,” says Passage Foods’ Mark MacKenzie.  “These two dishes are wonderful, classic comfort foods.  They may not be esoteric, modern day ingredient creations, but they are always a huge success at the dinner table.  Restaurant trends tend to dictate what consumers want at home and traditional, comfort foods have stepped out as one of the leading food growth areas of the last few years.”

More than 74 percent of American consumers believe comfort foods are a rising trend, outdistancing health food (61 percent) and organic food (59 percent), according to a recent Bon Appetit survey.  Overall retail sales of comfort foods have been rising since 2008 and show no signs of slowing as consumers have rediscovered cooking more at home and look to find indulgence in products that are known and less complicated.  The Passage to Europe Simmer Sauce recipes start with the very best stocks and are blended with simple quality ingredients for perfect everyday meals.

Enter Chocolate & Dessert Awards Contest

Enter your outstanding chocolate or dessert product to be crowned a CADI Award winner!
Think you have the most innovative flavor combination in the chocolate or dessert industry? A revolutionary, energy-efficient piece of equipment for pastry chefs and chocolatiers? Maybe you have the best gluten-free baked goods line on the market?

The National Chocolate & Dessert Show wants to honor your exceptional contribution to the chocolate and dessert industries at the first-ever Chocolate and Dessert Innovation (CADI) award. Products, services, and technologies representing the latest in chocolate and dessert trends can enter here by August 15, 2013, for the opportunity to be crowned in several categories by the following leading industry professionals at the National Chocolate & Dessert Show on October 20-22.

Entries will be judged in these categories:

  • Best New Product/Innovation – A revolutionary product or innovation demonstrating the industry’s latest trends in consumer tastes (gluten-free, low calorie, low sugar, etc.), inventive thinking (efficient equipment, new chef-wear lines, new marketing platforms, etc.) and the potential to provide solutions and make an impact in the industry in 2013.
  • Best Sustainable Product – Products advancing the industry toward protecting and improving the environment, such as energy-efficient equipment, green packaging, and chocolate products that support sustainable farming.
  • Best Flavor Profile – The most innovative flavor combination utilizing exotic, familiar, or even unexpected ingredients to build a novel and palate-pleasing profile in chocolate, cookies, cakes, confections, and more.
  • Best Technology – Cutting-edge technology demonstrating the ability to improve efficiency and processes within the industry, such as POS, packaging, equipment, and beyond.

All rules, regulations, and entry forms may be found at: www.thenationalchocolateshow.com/CADI_awards.html.

The deadline for submissions is August 15, 2013, with finalists announced September 20, 2013, and winners announced at the National Chocolate & Dessert Show, October 20-22, 2013. The winners will be showcased at a feature area of the show, free of charge, and awarded the prestigious honor. Register for free to attend the National Chocolate & Dessert show at http://www.thenationalchocolateshow.com/; exhibitor registration is open, and space is selling out quickly.

Karoun Dairies Announces New Products

Karoun breakfast creamKaroun Dairies has announced a new spreadable cream product similar to traditional clotted cream that will be coming to the market in September.

Karoun’s Breakfast Cream has a deliciously rich and creamy taste and consistency. It’s all natural, free of growth hormones BGH/rBST, and OU Kosher certified.

Karoun’s Spreadable Breakfast Cream can be used as an accompaniment to hot or cold desserts or as a spread on flatbread with honey.