that is two-year shelf-stable,” said Elly Lerner, an official with Latta
USA, based in Fair Lawn, N.J. “It is shelf stable because of where it is
made and how it is made. We don’t use any artificial juices or flavors
to enhance it. If we put lemon balm, it is actual lemon balm, and the
same with the aloe vera. It is a natural energy drink with only 2-grams
Family-owned Confiserie Adam has been making candy-coated
bite-size chocolates since 1912, and was displaying a wide variety of
products, including Dragee Guimauve, pastel candy-coated choc-
olate covered marshmallows similar in size to a Peanut M&M’s;
Crousti’bis, wafer balls with a creamy sweet center coated in flavored
chocolate; and Perle Fondante, smooth fondant centers covered in dark
chocolate. “We export to 44 countries but not yet to the U.S., and that
is why we are here,” said Raphaël Kiesele, CEO of Confiserie Adam,
based in Herrlisheim, France, near the German and Swiss borders.
Hershey is among the best-known confectioners in the U.S., and
its gourmet Scharffen Berger division was at the show debuting a
line of chocolates designed for pairing with wines. “We are offering a
‘Party in a Box’ kit of four different chocolates, along with a guide educating consumers on how to pick the right wine in advance,” said Susie
Burch, senior brand manager for Scharffen Berger and Dagoba, based
in Hershey, Pa. “We include a step-by-step guide on how to enjoy the
wine with the chocolate, and a rating card so it becomes almost like a
game that can be played at a dinner party.
“We’re going to be launching these in September. We are looking at selling them at specialty grocery stores and any store that sells
high-end wine. If you have these kits you are going to have to buy
four bottles of wine to go along with it. It is a wonderful program for
a retailer,” Burch said.
Enjoy Life Foods was showcasing the repacking and refresh on its
Plentils brand lentil-based salty snacks. “We’ve done a reformulation
on the flavoring, so it has a little bit more intense flavor and we have
new packaging to give it a fresher look,” said Joel Warady, chief sales
and marketing officer, for Chicago-based Enjoy Life Foods.
Enjoy Life Foods’ line of gluten-free baking mixes—brownie,
pancake & waffle mix, muffins, pizza crust and all-purpose flour—
introduced earlier this year, were also on display. “What is unique
about our baking mixes is that they have shelf-stable probiotics and a
higher protein level. We just found out that our distribution has more
than doubled, so we have a lot of more distribution,” Warady said.
Beaverton Foods was sampling its Inglehoffer Ghost Pepper
Mustard, billed as “America’s Hottest.”
“It is made with several different peppers including ghost peppers,
red chili peppers, jalapeno, green chili peppers and ancho peppers,”
said Domonic Biggi, CEO of Beaverton Foods, based in Hillsboro, Ore.
“It was one of four gold medal winners at the World Wide Mustard
Festival this year, held in Madison, Wis.”
Beaverton officials like to use the show as a sampling ground for
potential new products. “We have a red curry that we’re testing and
we are coming out with an all-natural stoneground product that does
not have mustard oil, but instead has a little horseradish to give it a
little zip,” Biggi said.
Buyers were getting hooked on the all-natural canned tuna and
chicken breast being sampled by Wild Planet Foods. “Our chicken
breast is just chicken and salt, and we also have a no-salt added one,”
said Shelby Jacobs, marketing assistant at Wild Planet Foods, based in
German manufacturer Yayla was exhibiting its line of refrigerated
canned cheeses, similar to a feta cheese. “Our canned cheese is pro-
duced in the most modern white cheese production facility in all of
Europe,” said Kerem Colakoglu, sales representative, for Yayla, based
in Krefeld, Germany. “Because it comes in a can, the salt brine used in
the canning gives it a one year shelf life.”
People were buzzing around the Beehive Cheese booth to try its
latest offerings, including Fully Loaded, an Irish-style cheese rubbed
with a double Rye whiskey from Park City, Utah, and Teahive.
“Teahive is rubbed with Earl Grey tea,” said Pat Ford, co-founder
and cheesemaker at Beehive Cheese, based in Uintah, Utah. “The nice
thing about this cheese is that it is really bright and clean and goes
great with fruit and bubbly.”