Specialty Food Magazine

JAN-FEB 2012

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.

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Page 129 of 159

(continued from p. 18) SPECIALTY FOOD NEWS supplier news Guatemalan tea comes to U.S., Chobani expands production facilities, Saucy Mama launches all-natural line and more news FIRST ORGANIC GUATEMALAN TEA IN THE U.S. SerendipiTea, Manhasset, N.Y., introduces Guatemalan tea to the U.S. market with its launch of organic, full-leaf Guatemalan Black Tea, available in bulk for foodservice as well as in SerendipiTea's signature retail boxes. Hot Chocolate on a Spoon DeBrand Chocolatier, Fort Wayne, Ind., introduces new convenient packaging for two of its signature hot-chocolate blends with a spoon placed in each solid chocolate portion so it can be stirred into hot milk, water or coffee. GREEK YOGURT COMPANY EXPANDS PRODUCTION Chobani plans to open a second U.S. manufacturing plant in Twin Falls, Idaho. The company plans to invest more than $100 million in the plant, which is expected to be operational in 2012. New Cookies from Isabella's Cookie Co. Isabella's Cookie Company, Los Angeles, launches four cookie flavors: new Orange Cream Dream and V-Breakfast, and two revamped clas- sics, Pom! Pom! and Dark Mocha Monster. WINE-INSPIRED GRAPESEED OILS Food and Vine Inc., Napa, Calif., has introduced a new product line of California Cold Pressed Grapeseed Oils to its Salute Santé line: Chardonnay, Merlot and Syrah. New All-Natural Line for Saucy Mama Saucy Mama, Pendleton, Ore., has launched a new all-natural line of condiments, stripped of artificial preservatives, colors, flavors, sweet- eners or hydrogenated fats. Products in the new line include Apricot Ginger Mustard, Smoky Garlic Mustard, Tarragon Lemon Mustard, Backyard Brat Mustard, Champagne & Honey Mustard, Chipotle Mustard, Dijon Mustard, Cracked Pepper Marinade, Lime Chipotle Marinade, Pacific Rim Ginger Dressing, Sesame Ginger Dressing and Zesty Cocktail Sauce MORE FLAVORS IN CITRUS JUICE LINE Dream Foods International LLC, Santa Monica, Calif., introduces new Volcano Lemon Burst and Volcano Lime Burst to its line of organic citrus juices, each with organic essential oils in the cap to guarantee a fresh taste. Non-GMO Water Cracker Hits the Market Venus Wafers, Hingham, Mass., has launched a new non-GMO certified water cracker under its brand, The Original Mariner Biscuit Company. CLOS DU BOIS WINES STYLED BY BANANA REPUBLIC Clos du Bois Winery and Banana Republic have introduced limited-edition wine bottles adorned with festive labels designed by Banana Republic Creative Director Simon Kneen. Retailing for less than $20, Kneen's hand-sketched labels embellish Clos du Bois' two most popular wines: North Coast Chardonnay and North Coast Cabernet Sauvignon. All-Natural Kombucha Energy Shots Celestial Seasonings, a brand of The Hain Celestial Group, Melville, N.Y., has launched Kombucha Energy Shots: an all-natural shot that fills a void in the energy-drink category by combining B vitamins and energizing botanicals, like ginseng and caffeine from guarana, with the revitalizing effects of kombucha, a fermented black tea. EXPANDED HOT SAUCE LINE FROM SOUTHWEST SPECIALTY FOOD Southwest Specialty Food, Good Year, Ariz., is introducing three new Ass Kickin' Hot Sauces, including Ass Kickin' Ghost Pepper, Chile Lime and Chipotle. Delta to Offer Byrd Cookies Byrd Cookie Co., Savannah, Ga., has formed a deal with Delta to offer its cookies in all nine Delta Sky Clubs at Hartsfield-Jackson Atlanta International Airport. The cookies will be packaged in jars that carry the logo "Byrd's Famous Cookies" and will be featured alongside the standard club fare. The move is part of CEO Stephanie Lindley's ini- tiative to make the company a globally recognized brand. Editor's Note: Specialty Food Magazine readers may subscribe to Specialty Food News, a free emailed newsletter. Compiled for the National Association for the Specialty Food Trade 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. 128 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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