Tag Archives: Summer Fancy Food Show

New Brands on the Shelf at the Summer Fancy Food Show #SFFS13

By Lorrie Baumann

Find New Brands on the Shelf downstairs at the Jacob Javits Convention Center. Sofine Food is in booth #2 with Dress it Up Dressing, a family recipe from Suzi Maroon, mother of Sophia Maroon, CEO of Sofine Food, which has been in business in Bethesda, Md. Since May 2012 and is making its debut at the Summer Fancy Food Show. “My mother’s been serving them since I was a child, and I’ve been making them for 15 years,” Sophia says. “My brother was always saying that they’re good enough to sell, so I’m putting them to the test.” There are four varieties: red wine, apple cider, champagne and chocolate. If chocolate salad dressing sounds weird, Sophia is proving it isn’t with a sampling of the dressing on a kale and mango salad. After the show find Sofine Foods at www.dressitupdressing.com.

Floyd Eats, LLC is in booth #3 with Beer Cheese, an all-natural cheddar cheese spread made with beer and spices. Varieties include Smokey Bacon, Original, and Spicy Jalapeno. The company’s been in business in Brooklyn, N.Y. for a year. After the show, find Floyd Eats at www.FLOYDEATS.com.

picture017In booth #5, Charleston Gourmet Burger Company is offering Burger Marinade, a marinade that goes in ground meat before grilling to increase flavor. “We are the only one. If you Google it, you will not find it,” says Monique Wilsondebriano, President and co-Founder. ”We love burgers.” The marinade is gluten-free, low sodium, and low calorie, low sugar, with no high fructose corn syrup. The company is being featured on an upcoming Food Network show called “Food Court Wars,” in which two couples battle for a rent-free restaurant space in a shopping mall food court. After the show, find Charleston Gourmet Burger Company at farmers markets in the Charleston, S.C. area, but if the Fancy Food Show works the magic that the company hopes, you’ll be able to find the program nationally soon. The marinade can also be ordered from the company’s website at www.charlestongourmetburger.com.

Flavors of Lonato del Garda in booth #6 is offering a range of products imported from Italy, including balsamic vinegars, balsamic pearls, olive oil and liquid salt. Liquid salt is a water solution of salt that’s useful for giving foods a salty taste without using as much as you would with the crystals. The product comes in black and pink varieties as well as white salt. After the show, find Flavors of Lonato del Garda at www.flavorsoflonato.com.

picture019 (2)Year-old Brooklyn Piggies is a favorite of Oprah Winfrey and is exhibiting in booth #9. “We had the idea to take a very humble product and elevate it to a gourmet level,” says Missy Koo, Owner of Brooklyn Piggies. “We work closely with a European sausage-maker, and he’s created some proprietary recipes for us. We offer Original, Spicy and a chicken version.” A vegetarian variety will launch soon. Along with the piggies, the company has created a line of condiments designed to pair perfectly with the flavor profiles of the piggies. After the show, find Brooklyn Piggies at www.brooklynpiggies.com.

Greek Artisanal Imports is n booth #16 to sample Euphoria Greek extra-virgin olive oil. The mother-daughter team of Eleni and Lori Konstantopoulos has been producing Koroneiki olives from family groves in Siamou, Greece since the 17th century. After the show, find Greek Artisanal Imports at www.euphoriaoliveoil.com.

Delightful Palate is offering a line of condiments: Wild Mayhaw Berry, a Stone Fruit Nectar with peach and apricot undertones, and Balsamic Garlic Honey. “It’s a versatile condiment; we toss, we drizzle, and we infuse,” says Lili Courtney, the products’ creator. The Wild Mayhaw Berry makes a great glaze for salmon, or you can roast vegetables with it or glaze beets.  After the show, find Delightful Palate at www.delightulpalate.net.

Diana and Daughters are based in Cedarburg, Wisc., where they make Augusta’s Antipasto from an old Italian recipe. Vegetables are sourced locally from farmers down the road from the Diana and Daughters kitchen and processed immediately. Make Stromboli with meats and the antipasto or make a bruschetta with the sauce on pita chips or serve it with Italian beef. There’s no sugar, and the antipasto is made with heart-healthy oils. “It pairs really well with red wine,” says Rebecka Powell, one of Diana’s daughters. After the show, find the company at www.dianaanddaughters.com.

picture021

Acala Farms in booth #22 is sampling flavor-infused cooking oils made from cottonseed oil. The cottonseed is flavor-neutral, so the pure taste of the infused ingredients comes through. It also has a very high smoke point, so you can fry with it without burning, and it’s light enough to be used as a component in dressings, marinades and sauces, according to Sarah Botham, company President and Owner.  Her company is first to the worldwide market with flavor-infused cottonseed oil. “On top of all those other things, it’s also zero trans-fat, zero cholesterol, and it’s the heart-healthiest oil on the market,” Botham says. “By that I mean that it comes closest to the American Heart Association’s recommendation of 1/3 polyunsaturate, 1/3 monosaturate, and 1/3 saturate of any other oil.” After the show, find Alcala Farms at http://www.acala-farms.com.

Halo Top Creamery in booth #29 is sampling the first-ever low-calorie premium ice cream. “We pride ourselves in blending the healthy with the artisanal,” said Doug Bouton, company COO. There are four flavors: vanilla bean, which is the best seller; chocolate; strawberry and lemon cake, a cult favorite. The company spent more than 18 months developing the proprietary recipe, and the ice cream is now being sold in more than 350 stores in 17 states. Find Halo Top Creamery online at www.halotop.com.

Advertisements

Chilean Products Seek to Conquer American Palates

As a way to maintain their presence in the American market, 12 Chilean companies will gather under a country pavilion coordinated by ProChile at booth # 1320 at the 2013 Summer Fancy Food Show.

In 2012, Chilean exports of food and beverages to the world totaled USD 13,716 million, of which USD 3,111 million went to the United States, ranking as the leading destination of shipments of the sector, mainly led by salmon, grapes and berries.

“There is a tremendous potential for Chilean food and drinks in the US. Chile is currently developing new products with higher added value oriented to niche markets, among which include gourmet products such as olive oil, seafood delicatessen, and flavored mineral waters, jams, wine  jellies, dehydrated berries and native potato, some types of honey, premium wines, pisco and microbrews. All these products are quite successful with American consumers,” said Pedro Pablo Aresti, Trade Commissioner of Chile in New York.

The quality of the food supply produced in Chile has achieved remarkable recognition, according to the latest Global Food Security Index 2012 prepared by The Economist Intelligence Unit, which placed the country as the leader in Latin America.

During the three days in which the exhibition takes place, the Chile pavilion will have tastings of salmon, walnut pies and steaks with a glass of wine.

Foods from Chile. Source of Life

Chef Julius Russell, one of the owners of the restaurant “A Tale of Two Chefs” from Chicago and also one of the ambassadors of the “Foods From Chile. Source of Life” campaign which is currently being conducted in the United States, said that in his kitchen there is always Chilean food and generally the American consumer is becoming increasingly aware of the origin of the products.

“There is a more educated consumer as a result of increased food marketing”, assures Russell. “I have found from a knowledge level that many people know about the greatness of Chilean seafood and wine. Where I have seen a greater appreciation for are fruits and nuts. I have been able to mix Chilean fruits and nuts in desserts and savory dishes,” he said.

“Foods from Chile. Source of life” is an advocacy campaign that aims to position Chile as unique origin of food production for the final consumer. This campaign is in addition to other country brand campaigns that seek to position various Chilean foods, such as wine – “Wines of Chile” – olive oil – “Chile Olive Oil” – and fresh fruit – “Fruits from Chile,” which will also be present in the stands of Chilean companies at the exhibition.

New Brands to be Showcased at Summer Fancy Food Show

Pavilion Showcases Entrepreneurs in Member Candidate Program

 In addition to thousands of new products throughout its sold-out exhibit halls, the Summer Fancy Food Show presents the specialty food industry’s newest brands in a pavilion devoted exclusively to emerging food entrepreneurs.

Called “New Brands on the Shelf,” the pavilion features tabletop displays showcasing dozens of artisan food and beverage specialties from 34 industry newcomers. Exhibiting their products for the first time at a Fancy Food Show, these companies are in the Member Candidate Program offered by the Specialty Food Association, the show’s owner. The pavilion is on Level 1 behind the 3400 Aisle.

Pigs in a blanket from Brooklyn, Lavender Martini mocktails from Mt. Pleasant, S.C., and Freekah from Dumont, N.J., are among the debut specialties that will be on display. The pavilion participants also include producers of green smoothie popsicles, beer cheese, coffee-flavored syrup and seven nut and seed butter. The people behind these products have the opportunity to connect with buyers from top names in retailing and restaurants, including Whole Foods, Zingerman’s and Pastoral Artisan Cheese, Bread & Wine.

The Summer Fancy Food Show is the largest marketplace for specialty foods and beverages in North America. Now in its 59th year, it runs June 30 – July 2, 2013, at the Jacob K. Javits Convention Center in New York.

Established in 2008, the Member Candidate Program supports industry newcomers with seminars, expert advice, networking and opportunities to participate in the Fancy Food Show. The program has attracted more than 425 companies and helped many entrepreneurs turn their passion for food into viable businesses. Companies can be a Member Candidate for two years, and at the end of that period, close to half go on to become full members of the Association. Learn more about the program at specialtyfood.com.

Participants in New Brands on the Shelf are:

 

Acala Farms, Barneveld, Wis. Charleston Gourmet Burger Co.North Charleston, S.C.
Becky’s Bites NYC, New York
Bettasnax, Inc., Boca Raton, Fla. Chop Foods, Avondale Estates, Ga.
Brooklyn Piggies, Brooklyn, N.Y. Craveright, Alexandria, Va.
Dave’s Homemade, Long Island City, N.Y. Nibnaks, Palo Alto, Calif.
Delightful Palate, Alexandria, La. NuttZo, San Diego
Diana and Daughters, Cedarburg, Wis. Powerhouse Beverage Co., New York
Flavors of Lonato del Garda, Marietta, Ga. Salerno Foods, Denver
Floyd Eats, Brooklyn, N.Y. The Saucey Sauce Co., Brooklyn, N.Y.
Freekehlicious, Dumont, N.J. Sicily’s Finest Gourmet FoodsDestrehan, La.
Get Dressed Salads, New York
Greek Artisanal Imports, Astoria, N.Y. Skinny Chef Natural Foods, Hoboken, N.J.
Green Wave Smoothies, Isle of Palms, S.C. sociale mocktails, Mount Pleasant, S.C.
Halo Top Creamery, Los Angeles SoFine Food, Bethesda, Md.
In A Jar Foods, Darien, Conn. Sweet Girl Brownie Company, Rhinecliff, N.Y.
Karen’s Kitchen Ltd., Green Farms, Conn.
LifeIce, New York Sweet Nuttings, Rockville, Md.
Miss Lillian’s Original Sauce, Jessup, Md. Victoria Orchard, Downington, Pa.
MitchMallows, New York

Specialty Food Producers Show Off Their Stuff in Chicago

Several Specialty Food Association member companies have banded together to show off their fancy food products in their foodservice-size packages in a special pavilion in booth #8074 in the North Hall at the NRAShow. A few of them are offering sneak peeks at products that they’ll be bringing to next month’s Summer Fancy Food Show and are willing to talk about what we can expect to see this year in New York, where the association will be drawing back the curtain that has been cloaking its new Specialty Food branding since January and showing us what its “Craft. Care. Joy.” tagline is all about.

This year’s Summer Fancy Food Show will be the largest ever, says Louise Kramer, Communications Director for the Specialty Food Association. “The people behind the product is what we’re celebrating,”

 Joe Tea and Chips

Joe Tea and Chips is here at the NRA Show talking about a diverse line of chips as well as teas, lemonades and half-and-halfs. “We’re a leading supplier to Whole Foods in the New York metropolitan market, and we’ve begun to ship internationally,” says Steven Prato, President of Joe Tea and Chips. We make products with very distinctive taste profiles. They’re anything but subtle.” Visit in the New Jersey Pavilion at the Summer Fancy Food Show. This is Joe Tea and Chips’ debut year at the Summer Fancy Food Show.

San Gennaro Foods

San Gennaro Foods is showing off a frozen Steel Cut Oatmeal that’s brand new. “You just pop it in the microwave for two to three minutes, and you can keep it in the refrigerator for up to five days,” says Angela Mascio, Vice President of San Gennaro Foods. “It’s all natural, 100 percent natural, with no preservatives – all real ingredients.” She adds, “The product is packaged in a cardboard carton that can be popped into a purse and taken along to the office for those mornings when you’re in a hurry to get to the office.” San Gennaro Foods and the Heat & Serve Steel Cut Oatmeal will be in booth #4451 at the Summer Fancy Food Show.

 Smokinlicious

Smokinlicious is here at the NRA Show debuting Smokin’ Dust[R] spices for the fire. The idea is that when you’re grilling, you use the smoke or the natural coals to put flavor into the food. The Smokin’ Dust adds other flavors, says Terry Grant, “Doctor Smoke” of Smokinlicious. The company makes a full line of Kosher-certified products for smoking and natural wood grilling. Visit at booth #5019 at the Summer Fancy Food Show.

 Alexian

Donna Kutz, national sales manager for Alexian, is showing off Pheasant &Rosemary, Duck with Cognac and Truffle Mousse pates here at the NRA Show. Chicken Ballotine that’s joining the line of 5-ounce slices will be premiering in the “What’s New” section at the Summer Fancy Food Show. “Our 5-ounce slice line is going over so well that we’re adding the Chicken Ballotine to it,” she says. “Not everyone likes liver, so we’re adding another choice so we can please everybody.” Visit at the NRA Show in booth #8074 and in booth # 361 at the Summer Fancy Food Show.

 Char Crust

Char Crust is showing its Char Crust dry rub spice mixtures in booth #8074. The latest flavor is Java Buzz, a mole flavor accented with a touch of coffee. “The coffee is micro-ground so it’s never gritty and has really nice flavor distribution throughout the rub. All of the urbs are Kosher certified, Clean Label, and available for both retail and food service. What sets us apart from all other rubs is that Char Crust seals in the juices, so much so that ‘Seals in the Juices’ is our registered trademark,” says Susan Eriksen, Vice President and “Mrs. Char Crust.” Visit in booth # 4153 at the Summer Fancy Food Show.

 Craft. Care. Joy.

“Everyone I’ve spoken to is very excited that we’re back in New York,” says Ken Seiter, Chief Marketing Director for the Specialty Food Associatiion “There will be 180,000 products from 80 countries and about 2,400 exhibits. We’re introducing our new brand, which is a celebration of what we’re all about – the brands, the products, and the people who make them, the passion and the care and the joy that they deliver through their product. Our tag is ‘Craft. Care. Joy,’ and it’s really what they put into them.”

 De Nigris USA

De Nigris USA is here at the NRAShow with Balsamic Vinegar of Modena. De Nigris is the largest producer of wine vinegar and balsamic vinegar in Italy since 1889. “We’re the only fully integrated balsamic vinegar producer, in that we purchase no other products except the raw materials, so that we control the entire production from the grape to the finished product,” says Jason Topolewski, National Sales Manager. The company just acquired an olive oil mill in Salerno, Italy, and this year won a gold medal at the 2013 New York International Olive Oil Competition. The olive oil, DOP Salerno Extra Virgin Olive Oil, will be featured in booth #1880 at the Summer Fancy Food Show.

 Nielsen-Massey Vanillas

Nielsen-Massey Vanillas is showing off foodservice packages of its single-origin vanillas from Madagascar, Mexico and Tahiti. “We offer beans and extracts from all of those countries. We also have a paste for foodservice, and it’s also available for the retail market,” says Michael Stickney, Director of Special Accounts for Nielsen-Massey. “In addition, we have eight flavored extracts.” Expect to see more flavored extracts in booth #736 at the Summer Fancy Food Show.

 Tillen Farms

Tillen Farms is outside the Specialty Food Association pavilion in booth # 7668 at the NRA Show and will be in booth #4320 downstairs at the Summer Fancy Food Show. Tillen Farms is showing off its unique range of specialty pickled vegetables and natural cherries, all grown and processed in the Pacific Northwest. For the Summer Fancy Food Show, Tillen Farms will be making the formal introduction of its new Rainier Reserve and Pink Blush cherries. “We’ve already gotten a good deal of interest from specialty retailers and restaurant chains,” said Tim Metzger, President and Owner of Tillen Farms. “In fact, PF Chang’s with 210+ locations around the country will be featuring our Pink Blush cherries nationwide on their cocktail menu in June.”