Specialty Food Magazine

MAY-JUN 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.

Issue link: https://www.e-digitaleditions.com/i/62387

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Page 44 of 103

2012 World Champion CANDY COUNTER chocolate to create Popcorn Toffee. "When we first introduced the Popcorn Toffee dur- ing the 2009 holiday season, it was a slow seller for us," says marketing and sales man- ager Albert Moriguchi. "But now it has picked up. People are more aware that pop- corn can be used as an ingredient and not just eaten alone." Toffee Break Desserts showcases a Vermeer, the 2012 WCMA World Champion, is the fi rst reduced-fat, reduced-salt cheese to take top prize. Beyond compare and without compromise to taste or texture, Vermeer's caramel richness and crystalline bite pleasure the palate. Pair with orchard fruits or rustic bread to create that perfect cheese board. Vermeer's award marks the second cheese in the Dutch Masterpiece family to win the World Championship. Its fellow Dutch Masterpiece, Rembrandt, was crowned WCMA World Champion in 2004. Both are lovingly produced by the renowned Steenderen plant; both are world class. Exclusively imported by Jana Foods, this award winning cheese is a must have for your specialty case. For more information please visit www.janafoods.com IMPORTED FROM HOLLAND Summer Fancy Food Show Booth 5308 lighter hue and multi-colored sprinkles for a contrasting visual effect with its White Chocolate Popcorn. Fields says she chose white chocolate because it allows the salty flavor to come though more. Introducing Culinary Argan Oil and Preserved Lemon Choosing chocolate for seasonal products. Known for marrying sweet and salty fla- vors with its popular kettle corn, Popcorn, Indiana added three indulgent seasonal fla- vors to its range: Black and White Drizzled Kettlecorn (with dark and white chocolate), Dark Fudge Chocolate Chip Kettlecorn and Drizzled Cinnamon Sugar Kettlecorn (with white chocolate). "We wanted to continue to show con- sumers just how outrageously delicious pop- corn can be," says CEO Hitesh Hajarnavis. "It is the perfect all-natural blend of salty and sweet." Hajarnavis notes a practical benefit to the drizzled products' seasonal, colder-month bent—to minimize chocolate melting. The special flavor combination, he adds, seems to highlight and augment the emotion and sentiment people have around the holidays. Recchiuti combines salted almonds and hazelnuts coated in milk chocolate with Cherries Two Ways (chocolate- covered dried Michigan tart cherries and candied wild Italian cherries) and crispy Summer Fancy Food Show, Booth 1800 www.Mediterranean-Gourmet.net Summer Fancy Food Show Booth 1800 38 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Peanut Butter Pearls to create the Asphalt Jungle mix.

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