Specialty Food Magazine

Winter 2017

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/769179

Contents of this Issue

Navigation

Page 124 of 139

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 nw h Booth numbers listed in lower-right-corner of ads in this section are for the Winter Fancy Food Show Booth 5805 Twitter: @extravaGONZO Facebook: extravaGONZO Gourmet garlic@extravaGONZOfoods.com Boise, ID extravaGONZOfoods.com 208.639.2926 Jalapeño Lime Infused Oil extravaGONZO Gourmet Foods Jalapeño & Lime fused into our propri- etary blend of extra virgin olive and grapeseed oil. Wow! A drizzle, splash or pour will add a mildly sharp zippity- do-dah to your customer's favorite foods. what's new Booth 987 Facebook: @foodyfusion info@readytoeat.com Mumbai, India readytoeat.com +91.99308.99308 Ready to Eat Puddings Fazlani Exports Pvt. Ltd. Dulce De Leche Pudding A South American Classic of caramelized condensed milk with nuts to give a deli- cious melt-in-your-mouth flavor! Coconut Mango Rice Pudding Grandma's reci- pe of fine ground basmati rice cooked with milk & coconut and mixed with the king of mangoes- Alphonso! what's new Booth 1086 Instagram: feel.good.foods info@feelgf.com Brooklyn, NY feelgf.com 718.499.2242 Gluten-Free Empanadas +Taquitos Feel Good Foods Introducing the first-ever gluten-free, non-GMO empanadas and taquitos! We deliver chef-inspired, flavor-packed appetizers faster than ordering take- out. Empanadas include Chicken, Vegetable and Beef. Taquitos include Chicken & Chipotle, Pinto Bean & Cheddar and Beef & Cheddar. what's new Booth 3725 Instagram: franschocolates Facebook: franschocolates wholesale@franschocolates.com Seattle, WA franschocolates.com 800.372.6808 Almond Gold Bars Fran's Chocolates A classic renewed. Fran's signature soft butter caramel and roasted almonds enrobed in 70% single-origin dark chocolate. Macadamia Gold Bars and Almond GoldBites also available. Fran's Gold Bars, Bites and Salted Caramels are Certified Organic and Fairtrade. what's new Booth 342 Instagram: @frontiersoups Facebook: Frontier Soups info@frontiersoups.com Gurnee, IL frontiersoups.com 800.253.0550 Montana Creekside Chili Mix Frontier Soups Cayenne, ancho, and whole japones peppers give this classic chili mix its just-right blend of heat. With dehy- drated pinto beans for quick cooking and ground chuck added for traditional western flair, this mix makes a meaty and zesty chili, ready in 45 minutes. what's new Booth 383 Facebook: GaeaEVOO info@gaeaus.com Hollywood, FL gaeaus.com 954.923.7723 Gaea Gourmet Olives Gaea North America GAEA Gourmet Olives are the newest resealable, liquid-free, pouched-olive innovation from Gaea. Handpicked from cultivated trees, offered in green and Kalamata varieties, in a super- mammoth size and marinated in Gaea Extra Virgin Olive Oil and herbs. what's new Booth 2801 pmurdoch@garywest.com Jacksonville, OR garywest.com 541.899.1829; ext 1000 Silver Fork 50/50 Jerky Gary West Smoked Meats All natural artisanal jerky. Half the salt and half the sugar. No MSG, nitrates or nitrites. Gary West Jerky is made by hand in Jacksonville, OR as we have done since 1966. Jerky is now avail- able in a retail friendly 3-oz. resealable pouch. Visit Booth for show specials. what's new Booth 963 Twitter: @GavinaCoffeeCo Facebook: GavinaCoffeeCo Sales.Supoprt@Gavina.com Vernon, CA gavina.com 800.428.4627; ext. 6010 36-count Single-Serve Coffees Don Francisco's Family Reserve Our Family Reserve coffees reflect the art of four generations of passion for coffee. We select only the world's best beans and roast them to absolute perfection. Try our newest line of Don Francisco's Family Reserve 36-count single-serve coffees: Kona Blend and Vanilla Nut. what's new 122 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Winter 2017