Sweet, Spicy and Soothing Flavors at #ExpoEast

Braswell’s Wasabi Mustard is new for the show. It builds on the specialty mustards line previously exemplified by the sofi-award winning Smoky Chipotle Mustard. Both products are packaged in French juice glasses, in keeping with the Braswell’s tradition of packaging in reusable and collectible containers. Also packaged in the French juice glasses is a new line of preserves with cocoa added for rich chocolate-fruit flavors. There’s Chocolate Raspberry Preserves, Chocolate Strawberry, and Chocolate Tart Cherry. For more information, visit http://www.braswells.com.

Twinings of London served organic teas to an enthusiastic reception in its booth at Expo East. Among the varieties on offer for sampling were Organic & Fair Trade-certified Earl Grey, 100 percent Organic & Fair Trade-certified Breakfast Blend and 100 percent Organic & Fair Trade-certified Chamomile with Mint & Lemon.

Beanitos’ White Bean with Sea Salt restaurant-style chips were introduced to the market in March and are finding their way into stores across the country now. The chips are all wheat-free, soy-free and nut-free, and the brand has become the fastest growing snack chip brand in the country, according to a 2013 market survey of brands sold in natural and convenience supermarkets.

Simply Southern Gourmet has a line of mustards that President Jerry Novak says are all natural, gluten-free, low-salt, low sugar, and fat free. The company is based in North Myrtle Beach, South Carolina. “Our products are great brushed on seafood before grilling. The pineapple-cranberry is wonderful on pork tenderloin or turkey,” Novak says. “The Sweet Potato Mustard is very nice brushed on salmon, ham and turkey or spread on your favorite sandwiches.” There are four products in the line: Sweet Potato Pepper Mustard, Roasted Peach Mango Mustard, Balsamic Sweet Onion Pepper Mustard and Roasted Pineapple Cranberry Pepper Novak recommends any of them mixed with cream cheese for an easy appetizer. For more information visit www.simplysoutherngourmet.com. Call 843.281.6070 or 800.281.3149.

Beaverton Foods: Mustards, Tartar Sauces and More at #SFFS13

By Lorrie Baumann

Beaverton Foods is here taste-testing some new products that aren’t quite ready for public release yet, and they accidentally left them where I could steal a look, if not a taste. There’s a Cholula HR Sauce, a Smokey Sweet Potato Fry Sauce, and a sauce labeled Sriracha Wasabi, which is probably all the information about those that we’re going to get, except that I have learned that those three are the brain children of Domonic Biggi, Beaverton Foods President. He’s the third generation to be practicing his craft at Beaverton Foods. He combines a knowledge of his family traditions with an inventive spirit, and he’s actively involved in product development.
Beaverton Foods products new to the market this year include Inglehoffer Seafood Cocktail Sauce, Inglehoffer Applewood Smoked Bacon Mustard and Beaver Brand Gourmet Ketchup. The Gourmet Ketchup was developed two years ago, while the Inglehoffer Applewood Smoked Bacon Mustard came to market just last year and is rapidly growing in popularity. The seafood cocktail sauce was developed several months ago and is just now arriving in markets. The Inglehoffer Seafood Cocktail Sauce has freshly grated horseradish inside for a tangy bite from real ingredients. The cocktail sauce and the Beaver Brand Seafood Tartar Sauce are made with the same kind of care and ingredients that consumers use when they make similar products at home from scratch, says Jeffrey Biggi, Foodservice Sales Manager for the company and fourth-generation family member in the business.
Beaverton Foods is booth #1480 at the Fancy Food Show, and then after the show, you can find them at www.beavertonfoods.com. Jeffrey is the mastermind behind the company’s social media efforts, so you can find both Beaver and Inglehoffer brands on Twitter and Facebook. Search for Beaver Brand and Inglehoffer.

Terrapin Ridge Farms Wins Prizes at Mustard Competition

Terrapin Ridge Farms has won three coveted prizes in the 19^th Annual World-Wide Mustard Competition held at the National Mustard Museum in Middleton, Wisconsin in April of 2013.

The National Mustard Museum received more than 300 entries in this year’s competition. Terrapin Ridge took home the bronze medal in the fruit mustard category for its Peach Honey Mustard Pretzel Dip, a silver medal in the exotic mustard category for its Garam Masala Mustard, and a silver medal in the dressings category for its Apple Rosemary with Dill Sauce.

“We are honored to be recognized for our unique line up of gourmet mustards and dressings,” said Terrapin Ridge Farms CEO Mary O’Donnell. “We’re continuing to create innovative products with distinct flavor profiles and will keep our fingers crossed for future success at this competition.”

Terrapin Ridge Farms has previously won a gold medal for its Blueberry Honey Mustard (2011) at the World-Wide Mustard Competition and a bronze medal in the exotic mustard category for its Sweet Beet Horseradish Mustard (2012).

The mission of the National Mustard Museum is to promote all mustards and educate the public about the varieties, tastes, uses and benefits of mustard. The museum started in 1992 and boasts the largest collection of mustard and mustard memorabilia in the world. In the 19^th year of mustard competition, the National Mustard Museum received hundreds of entries from as far away as Japan and New Zealand. More than 80 judges scored 16 flavor categories.