Specialty Food Magazine

FALL 2014

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/375622

Contents of this Issue

Navigation

Page 149 of 155

S P E C I A L A DV E R T I S I N G S E C T I O N s p e c i a l t y f o o d.c o m/w n w h Booth numbers listed in lower-right-corner of ads in this section are for the Winter Fancy Food Show Booth 4007 Facebook: Partners Crackers service@partnerscrackers.com Kent, WA partnerscrackers.com 800.632.7477 Everything & More Wisecrackers® Partners, A Tasteful Choice Company No sugar added and 340-mg of Omega-3, these crispy snack crackers are made with a touch of olive oil, a perfect blend of ancient grains, six different types of seeds: chia, poppy, white sesame, black sesame, flax and caraway; along with fresh roasted gar- lic and onion. 4-oz carton. natural/organic Booth 1651 Twitter: @torieandhoward Facebook: torieandhoward tandh@torieandhoward.com New Milford, CT torieandhoward.com 860.799.7772 Organic Hard Candy Torie & Howard Torie & Howard - organic hard candy in five distinctive flavors –Meyer Lemon & Raspberry (NEW) Pomegranate & Nectarine, Pink Grapefruit & Tupelo Honey, D'Anjou Pear & Cinnamon, and Blood Orange & Honey. @12 Cal. Ea. healthy, yet indulgent, snacks! Kosher certified. natural/organic Booth 3905 Facebook: White Coffee Corporation info@whitecoffee.com Long Island City, NY whitecoffee.com 800.221.0140 Recyclable Single Serve Coffee White Coffee Corporation Recyclable single-serve coffee filters. Fair Trade, USDA Organic, Rainforest Alliance & Kosher Certified. Ten recy- clable coffee filters per box. natural/organic Booth 4647 info@silvaregal.com New York, NY silvaregal.com 646.596.8399 Manchego Style Cheese in EVOO Silva Regal Spanish Introducing our new Manchego style cheese in premium Extra Virgin Olive Oil. Also available in infused with Herbs, Garlic & Spices. No refrig- eration and 2-Yrs. shelf life. A great addition to the Silva Family Brand of Premium Foods from Spain. Yes, it's that good! what's hot Booth 4021 info@belgioioso.com Denmark, WI belgioioso.com 877.863.2123 Mascarpone BelGioioso Cheese Mascarpone is so delicious and versatile it inspired us to create "50 Ways to Leave Your Butter™." This new campaign offers your customers 50 ways to use BelGioioso Mascarpone beyond Tiramisù. This fresh cheese is nearly half the calories of butter so use it every day. what's hot Booth 311 Facebook: Blue Crab Bay Co. sales@baybeyond.net Melfa, VA baybeyond.net 800.221.2722; ext. 3 Sea Salt Nuts 3-oz. Bag Bay Beyond Inc./ Blue Crab Bay Co. Blue Crab Bay Co. has taken its most popular product, Sea Salt Nuts, and packaged them in an attractive 3-oz. foil bag. Ideal for corporate or conven- tion gifts, stocking stuffers, or wedding favors, these gourmet Virginia peanuts dusted with sea salt come in case packs of 30. what's hot New Member Facebook: Cissé Trading Co. Twitter: @CisseTradingCo info@cissetrading.com Mamaroneck, NY cissetrading.com 914.381.5555 Hot Cocoa Mixes Cissé Cocoa Co. Cissé cocoas are perfect for the holi- days! Our all natural, Fair Trade mixes come in three indulgent flavors: Milk Chocolate with Vanilla Bean, Signature Semisweet and Dark Chocolate with Cinnamon. Cissé mixes are made with real ingredients, sourced with care and made with love! what's hot Booth 2821 Facebook: Coach Farm Twitter: @CoachFarm Info@CoachFarm.com Pine Plains, NY CoachFarm.com 518.398.5325 Aged Green Peppercorn Brick Coach Farm We are proud to announce that our Aged Green Peppercorn Brick is a 1st Place ACS Winner. This soft ripened cheese is shaped & aged just long enough to develop its edible white rind & crumbly smooth interior. The taste is deliciously earthy, with a slight lemony tang & spicy kick. what's hot FALL 2014 147

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2014