Specialty Food Magazine

APR 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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SPECIAL MARKETPLACE ADVERTISING SECTION (continued from p. 10) SPECIALTY FOOD NEWS special tyfood.com/wnwh paZm l ahm paZm l ahm supplier news New King Salmon Jerky snack packs hit market, Unilever introduces greener freezers for its ice cream and more industry news READY-TO-EAT KING SALMON JERKY INTRODUCED Spoonable Caramel Sauces Spoonable LLC From Spoonable's Brooklyn kitchen we handcraft 5 decadent caramel sauces: classic salty, spicy chili, chewy sesame, peppered orange and flowery lavender. Ingredients are all-natural. Sauces come in 4 shelf-stable sizes. Great for sweet/savory dishes. Try Brooklyn's Saucy Caramel! mnlewis@spoonablellc.com Brooklyn, NY spoonablellc.com 718.974.0653 New Member paZm l ahm Recipe Cooking Sauces Sultan Foods Inc. Our Cooking Sauces are Complete Recipes sold in Ethnic & Specialty Markets. We also manufacture: Garlic & Ginger Purees, Crispy Onions, Marinades, Dipping Sauces, Hot Sauces and Chutneys. 'Sultan' is a Recognized Brand in its class, distrib- uted in the US & Canada for 17 years. Acme Smoked Fish Corporation rolled out all-natural, ready-to-eat King Salmon Jerky snack packs under the company's Ruby Bay brand. Acme is also launching a rebrand for its celebrated brands, including Acme, Blue Hill Bay, Ruby Bay and Great American Smoked Fish, with a new website and packaging redesign. contact@sultanfoods.com Hillborough, NJ sultanfoods.com 908.874.6953 New Member paZm l ahm Karma Sauce Company's New Mustards The Karma Sauce Company LLC, Pittsford, N.Y., launched a new line of artisanal, small-batch mustards. Now available, the new whole- grain Karma Sauce mustards are: Cold Process Mustard, Garlic Mustard and Chipotle Mustard. BEN & JERRY'S GETS GREENER FREEZERS Unilever and Ben & Jerry's plan to roll out more-efficient ice-cream freezer cabinets across the country. Ben & Jerry's, along with other Unilever ice-cream brands, will soon be available in cabinets that use at least 10 percent less energy and replace "F" gas coolants with hydrocarbon refrigerants. The new freezers will be identified with "Greener Freezer" stickers. New Fajita Mix Trio Gourmet du Village introduces new Fajita Trio Seasoning mixes, including mixes for guacamole dip, salsa and fajitas. The mixes com- plement the company's cast-iron fajita pan. SugarVeil Confectionery Icing SugarVeil Products As seen on "Cake Boss", easily create edible lace for garnishing cakes & des- serts. Smooth SugarVeil Icing onto spe- cially-designed silicone mats. Allow to set, then simply peel great-tasting lace. See SugarVeil in action on YouTube & the resulting cakes on Facebook & sugarveil.com New Member Facebook: SugarVeil-Icing youtube.com/sugarveil art@sugarveil.com Waldron, MO sugarveil.com 816.891.7774 Sweet & Savory Accompaniments Sutter Buttes Natural & Artisan Foods We combine fresh, local flavors of the California harvest with unique ingredients. The addition of simple but exceptional ingredients can transform ordinary food into a work of art. Use alongside meats, cheeses, on desserts and traditionally on toast. Facebook: Sutter Buttes Olive Oil sales@sutterbuttesoliveoil.com Sutter, CA sutterbuttesoliveoil.com 530.682.2440 SAINT BENOIT CREAMERY LAUNCHES ORGANIC JERSEY COW'S MILK Organic-yogurt provider Saint Benoit Creamery, Petaluma, Calif., is launching an organic, low-pasteurized Jersey cow's milk. The milk will be available at farmers markets in the San Francisco Bay Area and at all Whole Foods Markets in Northern California. 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 prod- uct 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. APRIL 2012 57

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