SWEET STREET DESSERTS ANNOUNCES SHARE SWEETNESS: DRIVE-THRU DESSERT GIVEAWAY

Editors note: The event was held on December 19th, 2020.

READING, PA – December 14th 2020- Sweet Street Desserts, Reading, PA based bakery, announced that a free dessert giveaway for the public will take place Saturday, December 19th from Noon-4pm, or while supplies last. The event will take place at FirstEnergy Stadium, home to the Reading Fightin Phils.

“For 41 years, Sweet Street has called Reading, PA home,” said Sandy Solmon, Sweet Streets’ Founder/CEO. “Giving back to our city has always been our passion; through art and educational programs, community projects. While we support hundreds of non-profit organizations locally, this is the first time we are bringing our desserts direct to the public in such an amazing way. It is an opportunity we are all tremendously thankful for and excited about.”

IMPORTANT EVENT DETAILS

Safety:
• All volunteers will have passed a health screening, will be adhering to CDC guidelines and masked.
• All attendees must remain in their vehicle. WALKUPS ARE PROHIBITED.
• Attendees must be masked and avoid all contact with our volunteers.
• Desserts will be distributed in a case, eliminating direct contact. Cases contain anywhere from 20-64 servings.

Traffic:
• Vehicles will NOT BE PERMITTED to get in line until 11:30am.
• All traffic must enter from Rt. 61 at the intersection of Rt. 61 and Cathedral St.
• Dessert distribution will be in the parking lot that runs parallel with N. Front Street across from Stadium

“Desserts provide a moment of sweetness, comfort and joy. This holiday, we are inviting the community to enjoy our desserts with family, share with neighbors or gift to friends. Our hope is to spread a bit of cheer while inspiring others to “share sweetness” any way they can.”– Jennifer Matten, Share Sweetness Event Organizer & Sweet Streets’ Marketing Communications Specialist.

The dessert distribution will be random, with 1 case of dessert given to each car; each case ranges from 20-64 portions. In addition to this incredible giveaway, each attendee will receive 10% off coupons for Café Sweet Street and the Reading Fightin Phils team store, which will be open during the Share Sweetness Event.

About Sweet Street
Sweet Street was born in 1979, when founder Sandy Solmon began baking oversized chocolate chip cookies in a 2-bay garage in Reading, Pennsylvania. Today, Sweet Street is the leading innovator in the dessert industry, baking for restaurants and cafes in over 60 countries. The Company’s commitment to community, passion for artful food and dedication to quality remain the motivation behind every creation. Sweet Street offers over 400 luscious gourmet desserts from big cakes to brulee’d cheesecakes and macarons, dessert bars to loaves, and of course, Sandy’s legendary cookies. Learn more by visiting www.sweetstreet.com.




Sweet Street Receives Coveted Industry FABI Award

READING, PA (May 19, 2020) — Sweet Street, the nation’s leading manufacturer of gourmet desserts, announced today its recognition for its Zoe’s Crush Manifesto® Cookie as a 2020 Food and Beverage (FABI) Award recipient. Each year at the National Restaurant Association Show, the FABI Awards highlight products that are breaking new ground in taste, creativity, packaging and profit potential within the foodservice industry.

Zoe’s Crush Manifesto Cookie is sweet with a subtle hint of savory and helps operators deliver an on-trend and flavorful option their customers can feel good about enjoying. We are honored this delicious product has been recognized as a recipient of this year’s FABI Awards!” says Rick Kirkpatrick, VP Sales and Marketing.

Named after Sweet Street’s founder, Sandy Solmon’s daughter, the Zoe’s Crush Manifesto Cookie was born out of quality mother-daughter time spent in the kitchen testing recipes. A combination of toffee, almonds, toasted sesame, candied ginger, Single-origin Peruvian chocolate and a delicate hint of miso make this cookie a must. It is also certified gluten free to deliver a delicious alternative for consumers.

This is the 4th FABI Award Sweet Street has received for their Manifesto Individually Wrapped products. To learn more visit www.sweetstreet.com.

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About Sweet Street

Pennsylvania-based Sweet Street is the leader in frozen dessert sales, distributing to North America, Europe and Asia. Its innovation has created not only new dessert products, but also new dessert categories, Candy Bar Pies, Big Desserts, Pullmans, Xangos®, European Individuals and Brulée Cheesecakes. Sweet Street has also taken the initiative to remove GMOs, hidden preservatives and additives from its offerings. The company holds 15 copyrights for the design of its food products. Learn more by visiting www.sweetstreet.com or contacting your broker or distributor.

More about the FABI Awards

The Food and Beverage Awards are hosted annually as part of the National Restaurant Association Show and recognize food and beverage products that are innovating on multiple levels. The recipients are industry-altering products that will shape the future of the food and beverage industry with flavorful and marketable items designed to delight.




29 Unique and Exciting Products Honored with 2020 Food and Beverage (FABI) Awards

Chicago (May 15, 2020) – The National Restaurant Association Show today announced the recipients of the 2020 Food and Beverage (FABI) Awards, recognizing food and beverage products that are breaking new ground in taste, creativity, packaging, and profit potential. These industry-altering products will shape the future of food and beverage with flavorful and marketable items designed to delight diners and drive sales for years to come.

“Each year, we are eager to see the new flavors, product creativity, and innovation highlighted by the FABI Awards and this year’s recipients, once again, live up to expectations,” said Tom Cindric, president of Winsight Exhibitions. “From alternative proteins and gluten-free options to cold brew drinks to unconventional desserts, the 29 FABI awardees represent the industry’s year-to-year evolution that will ultimately benefit restaurant operators and consumers in the years ahead.”

For the full list of 2020 FABI Award recipients, click here.

Sweet Street Desserts
Zoe’s Crush Manifesto Cookie
Zoe’s Crush Manifesto Cookie is sweet with a subtle hint of savory. The crush of toffee, almonds, toasted sesame, candied ginger, single-origin Peruvian chocolate and delicate hint of miso make it umami. Certified gluten free.

The FABI Award recipients were selected by an independent panel of judges from across the foodservice industry and represent some of the most well-known brands and organizations. The 2020 FABI judges are:
• Pat Cobe, Senior Editor, Restaurant Business, FoodService Director
• Timothy J. Dietzler, Retired Director, College & University Food Services, Villanova University
• Marion Gibson, Culinary Development Director, Aramark
• Aimee Harvey, Managing Editor, Technomic
• Farley Kaiser, Corporate Executive Chef/Culinary Innovation Manager Fresh Foods, Wawa, Inc.
• John Li, Vice President Culinary Innovation, The Wendy’s Company
• Robin Rosenberg, Vice President, Chef de Cuisine, Levy Restaurants
• Cammie Spillyards-Schaefer, Vice President of Culinary and Menu Strategy, Cracker Barrel Old Country Store®
• Bret Thorn, Senior Food & Beverage Editor, Nation’s Restaurant News

As the global restaurant and hospitality industry’s premier trade show, the National Restaurant Association Show brings together more restaurant and hospitality buyers and equipment
manufacturers than any other industry event. For more information about the FABI program and this year’s award recipients, visit NationalRestaurantShow.com/FABI.

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The National Restaurant Association Show, Hotel-Motel Show is owned and operated by Winsight LLC in equity partnership with the National Restaurant Association. About the National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than one million restaurant and foodservice outlets and a workforce of more than 15.3 million employees. It represents the industry in Washington, D.C., and in partnership with 52 state associations, advocates on the industry’s behalf in states and locations across the nation. The Association manages the leading food safety training and certification program (ServSafe); a unique career-building high school program (the NRAEF’s ProStart); and sponsor the industry’s largest annual trade show, the National Restaurant Association Show. For more information, visit the Show on Twitter, Facebook, Instagram and LinkedIn.

About Winsight LLC
Winsight LLC is a business-to-business information, event and market intelligence company serving the restaurant and noncommercial foodservice, convenience and petroleum retailing and grocery industries. Winsight provides research and analytics, branding solutions, face-to-face opportunities, lead generation initiatives, and content marketing services through products including subscription data products, reports, research tools, research programs, fully custom studies, conferences, custom marketing services, meetings, print, digital trade media and tradeshows, including the National Restaurant Association Show. Winsight LLC is a portfolio company of Pamlico Capital.




Sweet Street Founder, CEO and Chief Innovator Named Industry Titan

Reading, Pa. (March 15, 2019) – On March 11, Sweet Street founder, CEO and Chief Innovator, Sandy Solmon, was named one of the Women’s Foodservice Forum’s (WFF) Industry Titans at the WFF Annual Leadership Development Conference.

According to WFF, Industry Titans are select industry leaders who are publicly committing to prioritizing the advancement of women in their organizations, leveraging their influence to urge their peers to do the same, and creating change that will increase opportunities for women and driving business growth.

Sandy Solmon at the WFF Awards Reception in Dallas, Tx

“I’m honored to be recognized as a WFF Industry Titan,” said Solmon. “At Sweet Street, we believe in the advancement of women because it’s good for us. It’s not as much a corporate strategy, as a natural evolution.”

Solmon began Sweet Street in 1979 as a cottage business operating in a two-car garage. Since then, she has grown the company to become a globally recognized dessert brand. Since 1994, she has been awarded 17 U.S. copyrights for the design of food products, and in 2014, was named the recipient of the Cornell University Hospitality Innovator Award. Driven by her passion for harnessing scientific discovery for the advancement of humanity, Sandy also serves as CEO and lead venture investor of Celavie Biosciences, Inc., a human therapeutic company dedicated to developing treatments and a cure for Parkinson’s Disease. Recently embarking on human trials, Celavie has patented methods of culturing and expanding human stem cells for biomedical research.

To learn more about Sandy or for information about Sweet Street, visit www.sweetstreet.com.

 About Sweet Street

Sweet Street was born in 1979, when founder Sandy Solmon began baking oversized chocolate chip cookies in a 2-bay garage in Reading, Pennsylvania. Today, Sweet Street is the leading innovator in the dessert industry, baking for restaurants and cafes in over 60 countries, on every continent. The Company’s commitment to community, passion for artful food and dedication to quality remain the motivation behind every creation. Sweet Street offers over 400 luscious gourmet desserts from big cakes to brulee’d cheesecakes and macarons, dessert bars to loaves, and of course, Sandy’s legendary cookies.  Learn more by visiting www.sweetstreet.com or contacting your broker or distributor.

 




Sysco Corporation Celebrates 2018 Supplier Excellence Awards

HOUSTON, Nov. 02, 2018 (GLOBE NEWSWIRE) — Sysco Corporation (NYSE:SYY), the leading global foodservice distribution company, today announced the winners of the 2018 Sysco Supplier Excellence Awards. This program recognizes the commitment, support and partnership of suppliers and brokers who help best deliver Sysco’s vision of being our customers’ most valued and trusted business partner. 

The 2018 award recipients were selected based on sales growth and support, operational excellence and other key business performance metrics laid out by Sysco’s merchandising, quality assurance and supply chain departments. Winners are recognized as Gold, Silver or Bronze.

“Our customers are at the center of all that we do, so it’s important that we partner with suppliers and brokers who can help us improve our customers’ overall experience,” said Brian Todd, Sysco’s senior vice president of merchandising. “It’s equally important for us to recognize them for all the hard work and dedication they put forth to help us make our customers successful.”

Supplier of the Year, the highest honor, was awarded to General Mills Foodservice for their exceptional performance in sales growth, best in class service and overall support of Sysco customers. Broker of the Year was awarded to the CORE Group for their top performance in case growth, local market collaboration and overall support in bringing solutions to our customers.

Other notable specialty awards included:

Emerging Supplier – Dean Foods
Supply Chain – General Mills Foodservice
Corporate Social Responsibility – McCormick for Chefs
Cutting Edge Solutions – Beyond Meat

Gold Heritage – Sweet Street
Gold Supplies on the Fly – Welbilt
Silver Heritage – Badia Spices, Inc.
Silver Supplies on the Fly – Libbey Inc.
Bronze Heritage – County Fair Food Products, Sweet Endings
Bronze Supplies on the Fly – Honolulu Fish Company, Carlisle FoodService Products, Chef Works

Congratulations to all of the winners. The complete list of 2018 Top Supplier Awards (not in ranked order) is as follows:

Gold Supplier Award Recipients

Product Category Company
Bakery, Convenience & Potatoes McCain Foods USA
Beef & Pork Cargill
Beverage PepsiCo Foodservice
Dairy Michael Foods
Foodservice Supplies GP PRO (Georgia-Pacific)
Frozen/Canned Fruits & Vegetables Lakeside Foods, Inc.
Grocery & Commodities General Mills Foodservice
Poultry Sanderson Farms, Inc.
Produce Church Brothers Farms
Seafood Devi Seafoods

Silver Supplier Award Recipients

Product Category Company
Bakery, Convenience & Potatoes Alpha Baking Company, Inc. Chicago IL
Beef & Pork JBS Pork
Beverage Red Bull
Dairy Schreiber Foods, Inc.
Foodservice Supplies Ecolab
Frozen/Canned Fruits & Vegetables Neil Jones Food Company
Grocery & Commodities McCormick For Chefs
Poultry Tyson Foods, Inc.
Produce D’Arrigo California
Seafood King and Prince Seafood

Bronze Supplier Award Recipients

Product Category Company
Bakery, Convenience & Potatoes David’s Cookies
Sweet Street
FGF Brands Inc.
Dianne’s Fine Desserts
Rich Products Corporation
Beef & Pork Tyson Fresh Meats
Lower Foods Inc.
John Soules Foods, Inc.
Fresh Mark, Inc.
Smithfield Foods
Beverage Niagara Bottling
Kerry Foodservice
Lyons Magnus
Dairy Dean Foods
Cheese Merchants
Saputo, Inc.
Eggs America, Inc.
Land O’Lakes
Foodservice Supplies Hoffmaster Group, Inc.
Dart Container Corporation
Pactiv, LLC
Inno-Pak LLC
Frozen/Canned Fruits & Vegetables Pacific Coast Producers
Seneca Foods
J.R. Simplot Company
CN Frozen Foods, LLC.
Conagra Foodservice
Grocery & Commodities Sovena USA
PepsiCo Foodservice
Kellogg’s Specialty Channels
Kraft Heinz Company
Ventura Foods
Poultry George’s Inc.
Butterball, LLC
Renaissance Man Food Services
Produce Mann’s, a Del Monte Fresh Company
Driscoll’s
Onions 52, Inc.
Seafood Ore-Cal Corporation / Harvest Of The Sea
Eastern Fisheries,Inc.
Tampa Maid Foods, LLC
Shediac Lobster Shop
Great American Seafood Imports Company

About Sysco

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. With over 67,000 associates, the company operates approximately 330 distribution facilities worldwide and serves more than 600,000 customer locations. For fiscal 2018 that ended June 30, 2018, the company generated sales of more than $58 billion.

For more information, visit www.sysco.com or connect with Sysco on Facebook at www.facebook.com/SyscoCorporation or Twitter at https://twitter.com/Sysco.  For important news and information regarding Sysco, visit the Investor Relations section of the company’s Internet home page at http://investors.sysco.com/, which Sysco plans to use as a primary channel for publishing key information to its investors, some of which may contain material and previously non-public information.  Investors should also follow us at www.twitter.com/SyscoStock and download the Sysco IR App, available on the iTunes App Store and the Google Play Market. In addition, investors should continue to review our news releases and filings with the Securities and Exchange Commission.  It is possible that the information we disclose through any of these channels of distribution could be deemed to be material information.

 




Sweet Street eliminates GMOs from its product portfolio

August 22, 2018    READING, PA—Sweet Street, the nation’s leading manufacturer of gourmet desserts, has announced that virtually all of the company’s offerings are now non-GMO. The few exceptions are products that feature “branded candy” from other manufacturers.

Sweet Street’s commitment to baking cleaner, more wholesome desserts began over 10 years ago, when the company began to notice hidden preservatives and additives in many of the ingredients it sourced. Sweet Street then decided to take back control of ingredient integrity and quality—while matching taste, texture and function on over 300 desserts featuring 500+ ingredients.

Blueberry Oat Pullman

A major milestone for Sweet Street came in 2016 with the introduction of the company’s Manifesto® line of cookies and bars. All Manifesto® products are non-GMO and made without artificial colors and flavors—and each batch starts with all-butter dough, pure cane sugar and only cage-free eggs.

Today, new products continue to expand Sweet Street’s portfolio of cleaner, more wholesome offerings. One example is the Farmer’s Market Blueberry Oat Pullman. Full of fresh Maine blueberries, yogurt, and rolled oats it’s also non-GMO and contains no artificial colors or ingredients.

To learn more about Sweet Street’s commitment to ingredient integrity, contact the company at 800-793-3897 or www.sweetstreet.com.

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Sweet Street was born in 1979, when founder Sandy Solmon began baking oversized chocolate chip cookies in a 2-bay garage in Reading, Pennsylvania. Today, Sweet Street is the leading innovator in the dessert industry, baking for restaurants and cafes in over 60 countries, on every continent. The Company’s commitment to community, passion for artful food and dedication to quality remain the motivation behind every creation. Sweet Street offers over 400 luscious gourmet desserts from big cakes to brulee’d cheesecakes and macarons, dessert bars to loaves, and of course, Sandy’s legendary cookies.  Learn more by visiting www.sweetstreet.com or contacting your broker or distributor.




…the most innovative, award-winning comestibles from the 2018 National Restaurant Association Show

Source: Boss Magazine

This Year’s National Restaurant Association Food and Beverage Awards

 

A mouth-watering buffet of the most innovative, award-winning comestibles from the 2018 National Restaurant Association Show

The purpose of the Food and Beverage Awards (FABI), bestowed annually by the National Restaurant Association (NRA), is to recognize the most creative, tasty, and marketable products coming out of the foodservice industry.

A recent Bernstein Research report noted that millennials, poised to have greater spending power than previous generations, dine at restaurants more frequently than their predecessors. So it’s unsurprising that this year’s recipients reflect the industry’s ongoing work to attract new diners with discerning palates, a preference for variety and convenience, and a socially responsible outlook.

New vegan and gluten-free offerings are reaching high points of refinement, from plant-based caviar and crunchy hydroponic beans to devilishly rich brownies. Comfort foods are making a comeback, reimagined for a generation of foodies who demand heartwarming, soul-filling, and healthy dishes. There’s ample room for decadence, too. Let’s take a look at some of this year’s most promising honorees.

Fresh Ways to Beat Meat and Banish Gluten

When it comes to searing-hot trends, plant-based foods are on fire. Answering the demand for truly edible meat substitutes for every meal, Beyond Meats debuted its Beyond Breakfast Sausage at the show. The sausage blends pea, mung bean, rice, and sunflower protein with flavor notes of sage and nutmeg. Beyond Breakfast Sausage looks, cooks, and tastes like traditional pork sausage and contains twice as much protein—and it sizzles! Hallelujah!

When it’s time for lunch, why follow up that luscious breakfast with a peanut butter sandwich? The folks at The Amazing Chickpea have a better idea with a chickpea spread that looks and tastes like peanut butter. This mixture of dry roasted chickpeas, sunflower seeds, olive oil and cane sugar has the iconic peanut butter flavor, without nuts, dairy, or ingredients containing gluten.

For restaurants looking to offer an end-to-end gluten-free sandwich experience, pre-sliced, gluten-free hoagie rolls from Smart Flour Foods captured a FABI this year. The company’s blend of three naturally gluten-free grains, amaranth, teff, and sorghum portends to produce baked goods with better texture and taste than rice flour-based products.

Disrupting produce is the lofty goal of Pete’s Living Greens, an employee-owned and operated hydroponic grower dedicated to propagating sustainable greens. FABI recognized one of Pete’s products that most of us have only seen as an ingredient in a Chopped basket: salicornia. Also known as sea beans, salicornia are slender, salty long beans with an asparagus-like taste. The beans grow using up to 85 percent less water and 70 percent less land than typical growers, and, thanks to their attached live roots, stay fresher longer than similar, traditionally-grown varieties.

Comfort Food With Authentic Asian Flair

Bone broth in a sippy cup? Snuggle down with a Shiitake Beef Bone Broth Heat and Sip Cup from Oakland-based Nona Lim Foods. This FABI winner helps fight inflammation and boosts the immune system with a decidedly from-scratch vibe. There’s no gluten, no dairy, no GMO to be found in this cup of soup, just Asian-inspired flavors and fresh ingredients.

Craving a sumptuous bowl of phở? The award-winning Beef and Chicken Phở Concentrates from Mama La’s Kitchen bring classic, authentic Vietnamese taste from its kitchen to your favorite restaurant. A fragrant marriage of beef bone broth with coriander, star anise, clove, ginger, and other warm, bright spices defines the beef concentrate; the chicken concentrate packs a punch of ginger, shallot, cinnamon, and fennel.

Caffeine With a Conscience

Love the convenience of your one-cup espresso maker, but cringe at the waste created by the plastic coffee pods? You can love your single-server with abandon, thanks to Caffè Vergnano, maker of Compostable Èspresso Capsules. Italy’s first compostable coffee pod contains rich, bold espresso. Cups can be recycled in the organic bin, and are compatible with Nespresso coffee makers. The recyclable outer packaging is designed to create significantly less waste than similar containers.

La Colombe Coffee Roasters are perfecting the art of gourmet premade coffee with Draft Latte chilled latte beverages. Draft Lattes combine cold-pressed espresso, hormone free-milk, and textured microfoam to create an innovative canned drink that evokes a realistic coffee-shop experience. By using nitrous oxide to create a consistently silky, thick texture, Draft Lattes have the familiar creamy mouthfeel sought by latte lovers.

Luxe and Luscious

This entry was a FABI favorite. Sabatino Tartufi truffle infused soy sauce elevates everything it gets splashed on. From the legendary Italian company whose truffle products routinely appear on Oprah’s Favorite Things lists, this sauce kicks umami up several tantalizing notches.

A sweet home Chicago classic delivered lavishly rich desserts to the 2018 NRA show. Eli’s Cheesecake Company enraptured the FABI judges with its Florentine Honey Almond Bar, which uses honey harvested by students from The Chicago High School for Agricultural Sciences. Eli’s newest “cutie” dessert is composed of almonds drenched in honey glaze, nestled in a shortbread crust.

Proving that clean indulgence is laudable, FABI chose gourmet gluten-free brownies from Sweet Street’s Manifesto™ product line as one of this year’s winners. The individually-wrapped treats are made with sustainably grown dark Honduran chocolate sourced from a women’s cocoa collective, cage-free eggs, pure cane sugar, and all butter dough with no GMOs in sight.

 

 

 




Innovative Food on Display- Nrn.com

Kruse/Thorn: NRA Show puts innovative food on display

Nancy Kruse 1 , Bret Thorn | May 24, 2018

In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they discuss food innovations at the NRA Show.

Kruse Company president Nancy Kruse says the level of innovation at the NRA Show this year was impressive.

“Your eyes are bigger than your stomach.”

It was one of my least favorite parental I-told-you-so’s, Bret, which my mother intoned without fail whenever I overindulged. I’m hard pressed to imagine what she would make of the riot of overindulgence at this year’s NRA Show. It was as good a show as I’ve ever attended, and I was especially struck by the high levels of innovation that permeated all aspects of the proceedings.

It was chockablock with things I didn’t know I needed. Time & Oak, for example, delivers barrel-aged cocktails without the barrel. Instead, you take this doohickey that looks vaguely like a wooden comb, put it in a bottle of spirits and, voila, within a day or two, you have the subtle flavor of white oak infusing your cocktail. A poster child for the digital-age start-up, Time & Oak launched with a Kickstarter campaign that blew past its $18,000 goal in a matter of hours to raise more than $200,000 in 30 days and prove that Millennials truly, madly, deeply love their cocktails.

Then there was Coffee in a Cone, literally coffee or hot chocolate poured into a chocolate-coated wafer cone. A cunning combination that its founders promote as “the world’s most Instagrammable coffee,” it allows the consumer to have her coffee and eat it, too.

And I suspect that you heard my squeals of delight reverberating throughout the Lakeside Center when I discovered Pork Panko. Just when you think there’s nothing else one could possibly do with the pig, these folks grind up the skin into a breadless breadcrumb alternative. Yes, yes, I know it’s gluten-free, protein-packed, carb-free and all that other good stuff. It’s also pure piggy heaven that made my head spin, and I wanted to eat it with a spoon.

On the subject of protein alternatives, the chickpea continues its steady march across American menus. The centerpiece of Middle Eastern cuisines and a breakout star of the past couple of shows, this year brought chickpea broth, a vegan substitute for animal broths or stocks, and spreadable chickpea butter, which is peanut-free, jelly-friendly and kid-approved. There were also lovely, tender green chickpeas from Fresh Nature, which are picked early to maximize their sweetness and flavor in dishes like hummus and falafel.

I could go on for days about the dazzling array of ethnic foods on offer, and I’m looking forward to your takeaways from this international gastronomic smorgasbord. Kudos to the European Taste Experience, a consortium of 12 French companies, for their impeccable timing. Their promotion of classic ingredients like lentils and Bayonne ham coincides with the current, late-blooming interest in French cuisine in this country.

I also liked the Thai pavilion with its dizzying variety of goods, from herbal cures for jetlag to exquisite handmade napkin rings to, believe it or not, tasty Oriental jerky in flavors like Thai chile and Indian curry. But I was stopped in my tracks by Balls, Italian arancini in American-friendly flavors like mac and cheese. Punchy, funky graphics and cheeky promotion made it a standout in the BellaVita Italian pavilion, which also provided a rather more low-key home to Massimo Bottura from Modena, Italy. One of my true culinary heroes, the low-key Bottura boasts three Michelin stars at his restaurant, Osteria Francescana, which has been named the best restaurant in the world. Affable and approachable, Bottura conducted a master class on Sunday afternoon; in his blue jeans and Nikes, he epitomized Italianate cool.

The show has always been a reliable indicator of our changing tastes, and food futurists would be smart to track the subject matter of the Foodamental Studio, the hands-on culinary training sessions staged by the intrepid staff and students of Kendall College. This year’s topics included sorghum, sea vegetables and cannabis. The official Exhibit Guide and Program also provides a good, if qualitative, look at what’s trending. For example, the number of allergy-friendly-product exhibitors tripled, and organic-product booths grew 40 percent, compared with listings in the 2013 show guide. By contrast, the number of garbage cans dropped by 25 percent over the same five-year period, and, no, I’m not sure what to make of that last one, Bret.

Sharp-eyed futurists would also be advised to keep an eye on emerging, socially-oriented products that speak to Millennials’ interest in making the world a better place. Rumi offers superior-quality saffron that reflects the terroir of Afghanistan, where it’s grown. Founded by U.S. military veterans as an enterprise “with a mission to cultivate peace,” the company lives up to its lofty goal: it is the largest private-sector employer of Afghan women, and its farmer network has grown tenfold as its saffron offers a viable alternative to the Taliban-supported opium trade. Similarly, Sweet Street won a FABI Award for its Manifesto Gluten-Free Brownie, made with dark Honduran chocolate, which is sourced from a women’s cocoa collective and supports their farmers, families and villages.

Speaking of FABI, the food and beverage awards bestowed to the most creative and marketable new products at the show each year, brings me back to the subject of innovation. The showrunners are all about it as they continue to tweak the show to make it more user friendly. The smart, new FABI Awardee Tastings are a case in point, as they brought together this year’s winners for an open-house tasting at one place throughout the day on Monday. There are also ongoing website enhancements that facilitate the show experience; it is comprehensive and easy to navigate the whole shebang at a glance, including the directory of hot new products, which is indispensable to my own particular interests.

I promise to hand this off to you in a minute, Bret, but I have to observe that one of the real advantages of visiting Chicago every May is its seemingly unlimited range of ethnic restaurant options. On Sunday night, I paid a visit to the city’s only Kurdish restaurant, the lovely The Gundis Kurdish Kitchen. Its Anatolian-Kurdish menu reflects the Turkish origins of one of the owners, and it adds nicely to our understanding of Mediterranean cuisines. There were familiar dishes like hummus and halloumi cheese alongside Kurdish specialties like ezme, a bright, spicy tomato-and-pepper condiment, and sac tawa, which refers to both the cooking vessel and its delicious, accessible stir-fried contents. The term “gundis” translates roughly to villager, and the hospitable staff really did make you feel like one of their own.

The warm hospitality was a great way to end my NRA Show experience this year, and it’s a good time to turn the conversation over to you, Bret, as I ask what you saw, heard and learned in Chicago?

An array of ingenious items

NRN senior food editor Bret Thorn responds to Kruse Company president Nancy Kruse’s take on food and beverage innovation at the NRA Show.

Funny you should mention the ethnic options of Chicago, Nancy. One of the highlights of my trip to the NRA Show was dinner at Mogadishu, a Somali restaurant recommended by my hungry taxi driver, who paused in our conversation to order dinner from there as he anticipated sundown. The show fell during the month of Ramadan this year, when Muslims fast from dawn until dusk. As much as I love Chicago’s trendy restaurants (I recommend the Macho Nachos at Little Goat next time you’re in town), it’s great to get off the beaten path. I asked the staff at Mogadishu, which you might call fast-casual in its service format, what I should get, and they brought me a little-bit-of-everything platter of spiced goat, liver, salmon and vegetables over rice, all heady with cardamom-heavy spice mixtures that tasted kind of like a compromise between Ethiopian and southern Indian palates, although with less chile.

Speaking of spices, on the show floor itself I enjoyed the smoky worm salt on display at the Mexico pavilion. Actually made with the crushed caterpillar, not worm, that feeds on agave cactuses, the custom, I was told, is to sprinkle it on an orange wedge and eat that to prime your palate before sipping mezcal. It’s also suitable for rimming margarita glasses.

Not far away, at the Ecuador pavilion, I enjoyed Uvilla, also known as the Peruvian groundcherry or, by the Ecuadorians displaying it, as “Golden Berries.” It resembles a gooseberry, but the one I had was slightly less tart and a bit more aromatic. It was being hocked as a superfruit that fueled Incan warriors of yore. Maybe so, but I just thought it tasted good and would be a welcome surprise as a garnish to cocktails, desserts or fruit salads.

Of course, plant-based proteins were in abundance. I, too, enjoyed those charming green chickpeas, but the crowds were gathered at dual FABI winners Beyond Meat and Impossible Foods.

Beyond Meat is made mostly from pea protein, and the company has scored success with its chicken and burger substitutes. At the show, it introduced new sausage, having won the FABI Award for its bratwurst, and debuting at the show a new line of breakfast sausage that ran out every day before I got a chance to try it.

The Impossible Burger is made mostly from wheat protein, but also coconut oil and, most distinctively, heme, a core protein in hemoglobin. Impossible Foods, which manufactures the Impossible Burger, derives heme from plants to keep the product vegan. It does give the meat substitute a sort of bloody quality that has won over people who want to eat less beef but still like how beef tastes. Personally, I don’t think it tastes like beef, but it is enjoying widespread appeal, and is now available at meat-centric chains including White Castle and Fatburger.

Also making its debut was Just Scramble. Made by the same people who make egg-free Just Mayo, this product, which is made mostly of mung beans, does, indeed, cook in a pan to form what looks like and has a texture similar to scrambled eggs. To me, it didn’t taste like eggs — unsurprisingly, it tasted like mung beans — but if you season it and cook it with enough vegetables, I suppose you could have a nice little egg substitute. Mung beans are mild enough, after all.

Nitro cold brew was everywhere. That, as I’m sure you know, is cold-brew coffee — ground coffee steeped in cold water for 16 hours or more for a sweeter, less bitter drink than the faster, heated variety — that is then infused with nitrogen, like Guinness or other stout beers, to give it a foamy, creamy mouthfeel.

But there were also new variations on the floor. La Colombe was pouring a nitro draft latte, for which kegs were filled with a mixture of cold brew and milk and then charged with nitrous oxide rather than nitrogen.

Nitrous oxide is what chefs use to make the foams that were so popular a few years back, or, in more mundane fashion, to squirt whipped cream onto pies and hot chocolate. The nitrous bonds better with the milk than nitrogen would, giving it an even creamier mouthfeel.

S&D Coffee & Tea used nitrogen on iced tea, which has less of a dramatic, foamy effect than it does on coffee, but it provides for smaller bubbles and a slightly fuller mouthfeel to add a bit more elegance than regular carbonation would.

S&D also offered a trendy, new tea drink they said was invented in Shanghai and is becoming popular in Las Vegas. It’s called cheese tea, and it’s made by thinning cream cheese to a consistency similar to thick cream or thin yogurt, and then spooning it over flavored iced tea.

I’m not sure the cheese tea trend will catch on but, believe it or not, I think rapeseed oil might.

That’s what they call canola oil in Europe, and there’s a reason we don’t call it that here. But a cold-pressed version was being proffered by Mackintosh of Glendaveny from Aberdeen, Scotland. It has a high smoke point, very little saturated fat, a lot of more healthful fat and a subtle nutty-vegetal flavor. I might have suggested that the Scottish gentleman pack up their wares and go home, but I’d also seen rapeseed elsewhere in Chicago.

I’m sure you remember, Nancy, that Daniel Boulud was inducted into Nation’s Restaurant News’ MenuMasters Hall of Fame at our celebration on Saturday, and he served a quail ballotine garnished with crudités that were brushed with colza, the French term for rapeseed oil.

Nancy Kruse, president of the Kruse Company, is a menu trends analyst based in Atlanta and a regular contributor to Nation’s Restaurant News. E-mail her at nancykruse@aol.com .

Contact Bret Thorn at bret.thorn@knect365.com
Follow him on Twitter: @foodwriterdiary



 

Source: http://www.nrn.com/food-trends/krusethorn-nra-show-puts-innovative-food-display




2018 FABI Award Recipients Announced

[Editors note: For the second year in a row, our Manifesto® desserts have received the Food and Beverage award. Last year we won for both our Individually Wrapped Manifesto® Cookies & Bars and  our Manifesto® Bake-off cookies. This year, we are again honored to receive this award for our newest individually wrapped dessert. Our Honduran Chocolate Manifesto® Brownie is Certified Gluten-Free and is baked with only cage-free eggs, our own blend of gluten-free flour, sustainable chocolates and ingredients free of gmo’s and artificial additives–yet the star of these irresistible brownies is the purely dark Honduran chocolate. Sourced from a small cocoa collective of women farmers, this chocolate supports the advancement of these women providing them with the skills, education and income necessary to bring success to their families and village.]

March 28, 2018 CHICAGO — The National Restaurant Association (NRA) has revealed the recipients of the this year’s Food and Beverage (FABI) Awards, which will be presented during the NRA Show 2018, being held at McCormick Place from May 19 to 22.

The awards recognizes food and beverage products that stand out for taste, creativity and profit potential, and will make a substantial impact in the restaurant industry.

The 36 FABI-Award recipients were selected by an independent panel of experts and represent a variety of both commercial and non-commercial industry segments.

“The FABI Awards showcase the visionary companies helping chefs and foodservice operators innovate and drive guest satisfaction,” says Dickie Brennan, convention chairman for NRA Show 2018 and owner/managing partner of Dickie Brennan & Company. “The FABI-Award recipients provide opportunities for operators to meet consumer demand with cost-effective solutions. This list of award recipients serves as a guide of the must-see food and beverage exhibitors at NRA Show 2018.”

This year’s recipients and their recognized products are:

• Atalanta Corporation — Caffè Vergnano Compostable Espresso Capsules; Menu Dorati; Menu Shakshuka
• BCGA Concept Corporation — Brooklyn Crafted Mini
• Belvoir Fruit Farms — Organic Elderflower and Rose Lemonade
• Beyond Meat — Beyond Sausage
• Bridor — Simply Baguette
• Brooklyn Delhi — Roasted Garlic Achaar; Tomato Achaar
• Earnest Eats — PRO: Protein + Probiotic Oatmeal
• Gator Pears — Guacamole Mild 100/1.27 oz. portion packs
• Grecian Delight Foods — Falafel Fritters; Garlic Sauce
• Impossible Foods — Impossible Burger
• Kronos Foods Corp. — KronoBroil Gyros Slices
• La Colombe — Draft Latte
• Love Beets — Beet Salsa
• Mama La’s Kitchen — Beef & Chicken Pho Concentrates
• Natalie’s Juice — Matcha Lemonade
• Nona Lim — Shiitake Beef Bone Broth
• PepsiCo Foodservice — Naked Bars
• Pete’s Living Greens — Salicornia or “Sea Beans”
• Sabatino Tartufi — Truffle Soy Sauce
• Seascape Foods — French Fried Butter Beans; Fresh Vegetable Falafel
• Smart Flour Foods — Gluten Free Hoagie Roll
• SomPriya Fine Spirits, LLC — SomruS Original
• Sud’n’Sol — Pepper Spread; Tomato Spread
Sweet Street — Manifesto Gluten-Free Brownie, individually wrapped
• The Eli’s Cheesecake Company — Florentine Honey Almond Bar
• Venice Bakery — Gluten-Free Low Carb Cauliflower Pizza Crust; Plant Based Gluten-Free Crusts (Broccoli Cheddar and Seasoned Cauliflower)
• Wagshal’s Imports — Minioliva
• Weston Foods Foodservice — ACE Bakery Mini Schiacciatas
• Wild Flour Bakery — Gourmet Gluten-Free Cookie Dough

More information about the award winners and their products can be found here.




Sysco Corporation Honors 2017 Top Suppliers

Sysco Corporation Honors 2017 Top Suppliers and Names McCain Foodservice Supplier of the Year

October 30, 2017 17:00 ET | Source: Sysco Corporation

HOUSTON, Oct. 30, 2017 (GLOBE NEWSWIRE) — Sysco Corporation (NYSE:SYY), the leading global foodservice distribution company, is honoring supplier partners at its annual Supplier Excellence Awards event, a program that recognizes the commitment, support and partnership of suppliers who best deliver Sysco’s vision of being our customers’ most valued and trusted business partner.

The 2017 award recipients were selected based on sales growth, operational excellence and other key business performance metrics as prescribed by the company’s corporate Merchandising, Quality Assurance and Supply Chain departments.

“Sysco has a long-standing tradition of recognizing our top suppliers for their commitment to helping us deliver great products to our customers with exceptional service,” said Brian Todd, Sysco’s senior vice president of merchandising. “We keep the customer at the center of everything we do and work hard to improve the overall customer experience.”

McCain Foodservice was honored as Supplier of the Year for the highest level of performance in areas such as sales growth, profitability and overall support of Sysco and its customers.

Waypoint was awarded Broker of the Year for high-level performance in the areas of case growth, as well as the overall high-level support of Sysco operating companies through its Sysco-dedicated team.

The complete list of 2017 Top Supplier Awards (not in ranked order):

Gold Supplier Award recipients:

Product Category: Company:
Bakery & Convenience McCain Foodservice
Beef & Pork Cargill
Beverage Lyons Magnus
Canned Foods Lakeside Foods, Inc.
Dairy Michael Foods, Inc.
Foodservice Supplies Handgards Inc.
Frozen Fruits, Vegetables & Potatoes McCain Foodservice
Grocery & Commodities Sovena USA
Poultry Tyson Foods, Inc.
Produce Church Brothers Farms
Seafood Paul Piazza & Son, Inc.

Additionally, several Gold-level specialty category winners were named, including:

  • Supply Chain Partner Award – Sovena USA, for collaborating with Sysco to improve Sysco’s end-to-end supply chain, including inbound purchase order fill rates, market freight rates, pick-up allowances and availability, and overall support and participation in Sysco Supply Chain initiatives;
  • Sustainability Partner Award – Perdue Foods, for emphasizing the importance of a responsible supply chain to enhance Sysco’s corporate social responsibility goals;
  • Cutting Edge Solution Award for Innovation – Love Beets, for creating a unique, differentiated and exclusive product solution for Sysco customers;
  • Emerging Supplier Award – GP PRO, for clear commitment to sales growth and developing strong relationships with Sysco associates and customers;
  • Heritage Award for Diversity – County Fair Food Products, for meeting and exceeding Sysco’s expectations set forth for minority, women-owned and diverse supplier partners;
  • Other Heritage Award winners include:
    • Silver Heritage Award for Diversity – The Fishin’ Company
    • Bronze Heritage Award for Diversity – Badia Spices, Inc.

Silver Supplier Award recipients:

Product Category: Company:
Bakery & Convenience Alpha Baking Company
Beef & Pork Fresh Mark Inc.
Tyson Fresh Meats Team
Beverage Red Bull North America
Canned Foods Neil Jones Food Company
Dairy Emmi Roth
Foodservice Supplies Inno-Pak LLC
Frozen Fruits, Vegetables & Potatoes National Frozen Foods Corporation
Grocery & Commodities Cargill
Poultry Mountaire Farms Inc.
Produce Mann Packing Company, Inc.
Seafood Devi Seafoods

Bronze Supplier Award recipients:

Product Category: Company:
Bakery & Convenience Best Maid Cookie Company (a division of Rise Baking Company)
Carlas Pasta, Inc.
C.H. Guenther & Son, Inc.
Flowers Bakeries Foodservice
Sweet Street
Beef & Pork American Foods Group
Johnsonville, LLC
Lower Family Foods
Nathan’s Famous
National Deli
Smithfield Foods
Beverage Kerry Foodservice
PepsiCo Away from Home
S&D Coffee & Tea
Canned Foods Teasdale Latin Foods
Seneca Foods Corporation
Agro Sevilla
Dairy Cheese Merchants
Leprino Foods Company
Pacific Cheese Company
Saputo
Schreiber Foods
Foodservice Supplies Duro Bag, a Novolex Brand
Ecolab
GP PRO
Cascades PRO
Frozen Fruits, Vegetables & Potatoes Bonduelle
Expor San Antonio
J.R. Simplot
Jasper Wyman & Son
Seneca Foods Corporation
Grocery & Commodities General Mills Foodservice
McCormick & Company
PepsiCo Away from Home
Stratas Foods
TreeHouse Foods, Inc.
Poultry Butterball Foodservice
George’s Inc.
Koch Foods
Mar-Jac Poultry Inc.
Sanderson Farms, Inc.
Produce D’Arrigo Bros. Co., of California
River Fresh Farms
Tanimura & Antle
Seafood Downeast / Cape Bald Packers Ltd.
F.W. Bryce, Inc.
King & Prince Seafood
Great American Seafood Import Co. Trident Seafoods

About Sysco

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. With over 65,000 associates, the company operates approximately 300 distribution facilities worldwide and serves more than 500,000 customer locations. For fiscal 2017 that ended July 1, 2017, the company generated sales of more than $55 billion.

For more information, visit www.sysco.com or connect with Sysco on Facebook at www.facebook.com/SyscoCorporation or Twitter at https://twitter.com/Sysco.  For important news and information regarding Sysco, visit the Investor Relations section of the company’s Internet home page at http://investors.sysco.com/, which Sysco plans to use as a primary channel for publishing key information to its investors, some of which may contain material and previously non-public information.  Investors should also follow us at www.twitter.com/SyscoStock and download the Sysco IR App, available on the iTunes App Store and the Google Play Market. In addition, investors should continue to review our news releases and filings with the Securities and Exchange Commission.  It is possible that the information we disclose through any of these channels of distribution could be deemed to be material information.