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://www.e-digitaleditions.com/i/110595
(continued from p. 14) SPECIALTY FOOD NEWS supplier news LSU's soon-to-launch food-business incubator, new artisanal vinegars and more news PAMELA'S PRODUCTS MOVES TO NEW FACILITY Gluten-free producer Pamela's Products is moving to a 76,000-square-foot facility in Ukiah, Calif. The company retrofitted the new building to include a 20,000-squarefoot kitchen and additional space for offices, purchased more than $1 million worth of new equipment, and completed an overhaul of its company organization, including appointing new sales and marketing teams. Pamela's Products offers more than 50 items, including baking mixes, cookies, biscotti, mini cookies and breakfast bars, as well as an organic line, across the United States, throughout Canada and internationally to 30 countries. Vinegar Producer Readies Annual Small-Batch Production Southern Skillet Vinegar, Monroeville, Ala., is gearing up for its annual production and hand-bottling of small-batch vinegar, scheduled for later this spring. Last year's batch, Tomato Vinegar, was made from heirloom tomatoes and aged 20 years, and was featured this winter in Fine Cooking magazine. NEW ESPRESSO CONCENTRATES FROM OREGON CHAI Oregon Chai, Portland, Ore., launches new Oregon Cafe Latte Espresso Concentrates in three flavors. Crafted with espresso, natural flavoring and a touch of cane sugar, Latte Espressos are available in 16.9-ounce cartons, which make eight servings. Each serving contains the same amount of caffeine as a single shot of espresso. Chef Creates Cooking Kits Chef Ana Sortun, Cambridge, Mass., of the restaurants Oleana and Sofra, has created The Chef Sets, a kit to make family-friendly meals in less than 20 minutes, with as many natural ingredients as possible. The Chef Sets come in four varieties, inspired by the flavors of Greece, Lebanon, Morocco and Turkey, such as bulgar pilaf with Turkish spices and pistachios. LSU FOOD-BUSINESS INCUBATOR SELECTING FIRST TENANTS Food entrepreneurs are signing up for tenancy at the soon-to-open new food-business incubator at Louisiana State University AgCenter in Baton Rouge. The incubator will provide startup food enterprises with business plans, production facilities and marketing support, and will be outfitted with steam-jacketed kettles, bottling equipment, grinders, blenders and baking capabilities. Among the first prospective tenants are restaurants wishing to commercialize recipes and entrepreneurs who make barbecue sauce, salsa, gumbo and baked goods. Nonni's Acquires Villa Veneto Nonni's Foods LLC, a Chicago-based supplier of biscotti and almond thins, acquired Villa Veneto Corp., Glendale, Ariz., which makes biscotti and other specialty cookies sold in the club and grocery channels under the La Dolce Vita brand. NEW THEMED PRODUCTS FROM ROBERT ROTHSCHILD Robert Rothschild Farm, Urbana, Ohio, has introduced 44 new products, encompassing two new themes: Breakfast at the Farm and Italian Dinner. Breakfast at the Farm products include such new categories as pancake and waffle mixes, muffin mixes, scone mixes, syrups, fruit spreads and gourmet coffees. For the Italian Dinner theme, the company introduces new categories of oils, dipping oils, vinegars, pasta sauces, spreads and bread mixes. Limited-Edition Mother's Day Chips Simply7, Houston, has expanded its Pomegranate Chip line with a dark chocolate variety available only for the Mother's Day season. Dark Chocolate Pomegranate Chips are non-GMO and have 58 percent of the antioxidants found in a cup of pomegranate juice. LUCINI UNVEILS NEW ARTISANAL VINEGAR VARIETY Lucini Italia, Miami, has introduced Trentino Apple Balsamico to its artisanal vinegar line. The vinegar combines notes of apples from Italy's Trentino region with gran balsamico made from Trebbiano grapes. It can be used as a reduction for pork chops or roasted meats, or drizzled over grilled vegetables or strawberries. Editor's Note: Specialty Food Magazine readers may subscribe to Specialty Food News, a free emailed newsletter. Compiled for the Specialty Food Association by the Food Institute, this newsletter brings you breaking daily food industry news, such as new product launches, mergers and acquisitions, trade issues and financial reports. To subscribe, visit specialtyfood.com. Robyn Pforr Ryan is a regular contributor to Specialty Food Magazine and Specialty Food News. MARCH 2013 47