Simplot's® new Upsides™ Multigrain Blends feature exotic grains, colorful vegetables, and distinctive herbs and seasonings. The easy-to-prepare side dishes offer healthier options with more interesting flavors and textures to complement your signature entrees. For more information, circle 155 on reader service card.
The new Eco-Shape™ half-liter bottle from Nestlé Waters® is made with 30 percent less plastic than traditional half-liter bottles. By year's end, the bottle will be available in all of the company's brands. For more information, circle 156 or visit www.nestle-watersna.com.
Pioneer® Instant Roasted Gravies offer the same flavor, scratch-made appeal and consistency of Pioneer® Roasted Gravies, but with the added convenience of instant preparation. The gravies are available in four varieites, including Roast Beef, Roasted Chicken and Roasted Turkey, and are trans fat free. For more information, call 888-215-9795, or visit www.chguenther.com.
A recently updated Egg Handling & Care Guide is now available from the American Egg Board. The guide to the incredible edible egg™ includes the most up-to-date information on everything from rotating egg stock to proper cooking and holding temperatures. To receive a complimentary copy of the 24-page reference booklet, call 847-296-7043, or visit www.aeb.org.
New ICEEBits™ from J&J Snack Foods combine great taste and fun in a frozen treat. ICEEBits™ are shipped at 0 degrees along with other frozen products and are available in 5 oz. cups in four kid-friendly flavors, including Cherry Burst™, Blue Raspberry, and Cherry Cola. ICEEBits™ are gluten free, fat free and Kosher Certified. For more information, call 888-JJ-SNACK, ext. 750, or visit www.jjsnackfoodservice.com.
Now you can offer Pierce Chicken® Boneless Wing Dings® and Boneless Wing-Zings® from Pilgrim's Pride Foodservice. The wings are available both bone-in and boneless. Boneless Wing Dings have a golden breading and mild flavor; Boneless Wing-Zings offer a peppery “zing.” For details, call 800-336-9876 or visit www.poultry.com.
Lamb Weston Spud Petals™ and Spud Halves feature unique shapes and sizes of potatoes with creamy baked potato flavor inside and a crispy, zesty kick outside. Spud Petals are curved for dipping. Spud Halves are like mini baked potatoes and deliver hearty, satisfying bites to be paired with any entrée. Call 800-766-7783 or visit www.lambweston.com.
Fresh avocados labeled “Hand Grown in California” are part of an industry-wide campaign that links Fresh California Avocados to their origin and deep roots in California agriculture. Through advertising and publicity, operators can learn about the grower's strong tradition, history of eco-friendly farming and more. Call the California Avocado Commission at 800-370-3782, or visit www.avocado.org.
La Maison St-Germain, an affiliate of Cooper Spirits International, announces the introduction of St-Germain an artisanally crafted French elderflower liqueur made from 100 percent fresh, handpicked elderflowers from the foothills of the Alps. Available in limited quantities, each bottle is numbered and marked with the vintage year, which reflects the year the flowers were harvested. For more information, call 215-425-9423 or circle 157.
Fizzy Lizzy, a line of all-natural beverages made from fruit juice and sparkling water, has re-launched its products with new packaging, flavor names, a new website and two new flavors. Call 800-203-9336, or visit www.fizzylizzy.com.
The Max® introduces new Twisted Edge™ Pizza featuring an authentic pizzaria slice with a cheese-filled “twist and pull” crust. The pizza, from ConAgra, contains a full serving of whole grain in each slice. Call 800-357-8765, or visit www.conagrafoodservice.com.
Fresh Gourmet® Wonton Strips from Sugar Foods Corporation add crunch and flavor to Asian menu items. For more information, call 888-708-2222.
Hormel has introduced four new bulk Natural Choice® selections to its line of natural, presliced deli meats. The line now includes oven-roasted turkey, hardwood-smoked ham and deli roast beef. Visit www.hormelfoodservice.com.
Add Cocktail Flair
Monin Gourmet Flavorings brought international flair and classic flavor to the 2007 International Bartenders Association World Cocktail Competition. The competition is an annual gathering of the best bartenders from all over the world. Monin's international popularity was evident, as it was featured in half of all recipes entered and was a favorite ingredient among winners, featured in five of the six winning recipes. Call 800-966-5225, or visit www.monin.com.
Perdue® poultry's naturally mild flavor can be adapted for a wide variety of preparations and cuisines. From breaded filets to stuffed breasts, Perdue's chicken and turkey offer the best in foodservice versatility. For more information, visit www.perdue.com, or circle 158.
Uncle Ben's® naturel™ Golden Harvest® whole-grain rice is blended with wheat berries and orzo, and is a completely vegetarian dish. The sodium-free product is gluten-free and contains more than 15 vitamins and minerals. All Uncle Ben's® Brand foodservice rice products contain 0 grams trans fat. For more information, call 800-432-2331, or visit www.MARSfoodservices.com.
Baked goods, desserts, beverages and marinades are all part of the new recipe CD from Equal. The disk also includes an easy-to-follow sugar-to-Equal conversion chart. For more information, call 888-658-1948, or circle 159 on reader service card.
Terra d'Oro 2006 Moscato from Montevina bursts with super-fruity, superflowery aromas. The wine is made from very sweet Muscat grapes, which are the first to come in each harvest season. For more information on the Trinchero company's wines, call 209-245-6942, or visit www.Montevina.com.
The Alaska Seafood Marketing Institute offers materials to help illustrate the state's long-held dedication to sustainability. The fact sheet, brochure and Standards Comparison Fact Sheet provide detailed technical information describing why Alaska's precautionary, science-based management practices stand out. For more information, call 800-806-2497, or visit www.alaskaseafood.org.
Foodservice operators are discovering how fresh USA Pears can add value to dishes from salads and entrées to sides and desserts. Both Panera and The Cheesecake Factory are offering pears in signature salads. The Pear Bureau Northwest released a set of recipe cards featuring dishes like Pear Chicken Bisque. For a free set of cards, call 503-652-9720, or visit www.usapears.org.
The experienced team of chefs at Harry's Fresh Foods uses quality ingredients cooked in small, hand-stirred kettles. Each batch is then packaged and quickly chilled to lock in freshness. For more information, visit the Basic American Foods website at www.baf.com.
Now operators can read about the booming Latin foods trend and what chefs Scott Neuman and Todd Downs are doing to improve their dishes in the Idaho Potato Commission's quarterly newsletter. The Rave Review can be received via e-mail, or can be accessed on the IPC website at www.idahopotato.com. To subscribe, call 208-334-2350, or circle 160.
The combination of tangy Dole® pineapple and salty Canadian bacon on Hawaiian pizza attracts fans from coast to coast. Now Dole offers a wide selection of pizza-ready cuts from Dole Tropical Gold® Pineapple to Dole Pineapple Tidbits. Call 800-723-9868 or visit www.dolefoodservice.com.
Joseph's Pasta's bold flavored products are made with only the freshest ingredients. The company prepares its own stocks and reductions and braises, sautés and roasts ingredients to maximize flavor and texture. Call 800-863-8998 or visit www.josephsgourmetpasta.com.
New Chef's Signature™ Butter Sauce Base from Land O'Lakes makes it easy for operators to create flavorful, scratch-quality sauces. The base is made with real dairy ingredients, producing a satisfying, yet mild butter flavor that pairs well with spices, seasonings and other add-ins. For more information, call 800-328-1322, or visit www.landolakesfoodservice.com.
For the discerning customer who demands bold chipotle flavor, Tabasco® Chipotle Pepper Sauce infuses the mild red jalapeno with a rich, smoky flavor. The Chipotle sauce joins the McIlhenney Company's line of hot sauces, including Tabasco Pepper Sauce and Tabasco Jalapeño Sauce. For more information, call 888-HOT-DASH.
Crisco Professional Pan Release Spray is formulated to produce little foam and offer complete and consistent surface coverage. The spray, from Smucker's Foodservice, contains zero grams trans fat. For more information, call 330-682-3000, or circle 161.
Breaded Fish Portions
Health-conscious patrons will appreciate Trident Heart Smart breaded fish portions, which offer dramatically reduced fat and calories per serving. For product information, call Trident Seafoods at 800-367-6065 or circle 162.
Serena Organic Blend®, available now for foodservice operators from the Starbucks Coffee Company, is a blend of organic coffees from Latin America and East Africa. The coffee features a citrus flavor and floral aroma. Visit www.starbucks.com, or circle 163.
Sweet Street Desserts has unveiled a new nine-inch Triple Chocolate Cheesecake that begins on a dark chocolate crust and ends with dark chocolate ganache and a drizzle of milk chocolate ganache. The cheesecake joins the company's complete line of frozen desserts. For more information, visit www.sweetstreet.com, or call 800-793-3897.
Lee Kum Kee offers an instructional DVD featuring Chef Robert Danhi. The DVD includes soy sauce information, techniques and uses for soy sauce, oyster sauce and hoisin sauce, and more. Call 800-346-7562, or visit www.LKK.com.
Unilever Foodsolutions introduces new formulations of Country Crock® and I Can't Believe It's Not Butter® with no trans fat, no cholesterol, and no partially hydrogenated oils per serving. These brands join Promise® to complete the company's portfolio of spreads. For information, visit www.unileverfoodsolutions.us.
Premium quality specialty ware from Tuxton China, Inc. is available in a wide variety of shapes designed to bring excitement to the tabletop and to inspire chefs. Tuxton specializes in custom shapes, colors and decorations for all types of restaurant concepts. For more information, visit www.tuxton.com, or circle 165 on reader service card.
KWARX® is a breakthrough in glassware technology developed by Arc International. KWARX boasts advancements in transparency, luster and strength. The material is featured in the Oenology collection of glassware by Cardinal International. Call 973-628-0900, or visit www.cardinalglass.com.
New Mini Fry Basket servers from Clipper Mill offer a new way to serve appetizers, sides, breads and more. Scaled-down versions of traditional fry baskets, they are available in both single- and double-serving sizes. Call 415-330-2400, or visit www.breadbaskets.com.
Save money by buying foodservice equipment and supplies online. With more than 12,000 items in stock, WEBrestaurantstore.com offers one-stop shopping and orders filled and shipped in one business day. For details, visit www.webrestaurantstore.com.
Rational USA announced it will provide free installation for all newly purchased Self Cooking Center and CombiMaster combi-ovens. The new service ensures that the company's equipment is properly installed and tested. For more information, visit www.rational-usa.com, or circle 166 on reader service card.
The High Performance Food Blender by Hamilton Beach® Commercial was designed with the specific needs of back-of-the-room food preparation in mind. The one-horsepower motor brings plenty of torque to blending, mixing, puréeing and chopping. Call 800-572-3331 or visit www.commercial.hamiltonbeach.com.
The new CDN Direct Entry Timer (TM25) is a sturdy timer with an 8-second visual pre-alarm followed by a staggered audio alarm sequence and flashing visual display. The lightweight, portable timer features raised keys that are easy to clean. The visual cues are effective in noisy commercial kitchens. For more information, call 800-338-5594, or visit www.cdn-timeandtemp.com.
Vollrath's Mirage™ Induction Ranges and Warmers have moved into everyday use in commercial foodservice venues everywhere. The technology allows chefs to cook safer, faster, more efficiently and with more control than before. The units feature Quad-Bridge™ circuitry for increased temperature control and durability. Call 866-Vollrath or visit www.vollrathco.com.
Lincoln Smallwares has announced it is phasing in new, improved replacement handles for its line of Wear-Ever® Professional Standard Strength Fry Pans. Developed to meet customers' needs and the demands of the commercial kitchen, the shorter design affords customers greater stability, ease of use, convenience and safety. For more information, visit www.lincolnfp.com.
The new Basics kitchen collection from iSi is a line of heat-resistant, ergonomically designed and durable silicone kitchen tools. The line's Flex-it™ Bowl collection is available in a variety of sizes and colors. The line includes spatulas, spoons and ladles, in addition to flexible mixing and prep bowls. For more information, call 800-447-2426, or visit www.isinorthamerica.com.
The KMS-750MLH Crescent Cube Ice Machine from Hoshizaki is designed to be 75 percent quieter than traditional remote units. The cuber uses a remote condenser and compressor stationed outside the kitchen and away from customer usage for less noise and heat. The unit can produce up to 770 lbs. of ice per 24 hours. For more information, visit www.hoshizaki.com, or circle 167.
Enodis Taps President
Kevin Fink has been named President, Ice Group Americas for Enodis, effective immediately. Fink will continue to serve as President of Ice-O-Matic, and will also hold the interim position of president of Scotsman until a new president has been appointed.
Cheese Marketer Buys Tennessee Cave
Wisconsin-based Roth Käse USA recently purchased a Tennessee cave that was at the center of an infamous marijuana-growing operation. The cave, located 40 miles from Nashville, made headlines in 2005 after a Drug Enforcement Task Force moved in to shut down the illicit pot-growing operation. Roth owner Fermo Jaeckle is exploring the cave's potential for housing cheese-aging operations.
Frymaster Fryer Wins Prestigious Award
The multi-efficiency electric Protector™ fryer from Frymaster has received a 2008 Kitchen Innovations™ award from the National Restaurant Association. The Protector was one of only 25 equipment innovations to earn a Kitchen Innovations award this year. Its 30-lb. frypot uses 40 percent less oil than traditional 50-lb. frypots, yet delivers as much food as a frypot nearly twice its size.
Tyson Named Supplier of the Year
For the third time in the past four years, the International Foodservice Distributors Association (IFDA) has named Tyson Food Service its Supplier of the Year. The award was presented in Amelia Island, FL, in January at a gathering of top executives from more than 100 foodservice distriutor and supplier companies.
Soy Foundation Names Council
The Soy for Life Foundation has announced the formation of its new advisory council consisting of professionals in the food industry who will provide valuable input into the organization's work and direction. Among the members: Restaurant Hospitality executive food editor Gail Bellamy, Ph.D., and Janet Myers, senior director of culinary resources and strategy, Kraft Foods. Linda Funk is the foundation's executive director.
Phillips Takes Lead
Phillips Foods has defined a Corporate Responsibility Initiative in an effort to maintain sustainable business practices among fisheries, plants and restaurants. The Initiative focuses on Environmental Issues and Resource Management, Social Responsibility, and Economic Development.
Nestlé Goes Professional
Nestlé Foodservice North American is now the newly created Nestlé Professional. The foodservice-dedicated organization has been restructured to allow for a closer partnership with its customers in delivering creative profitable solutions.
Unilever Chef Receives President's Medallion
Chef Jim Murray, CEC, CBJ, senior innovation chef for Unilever Foodsolutions, was recently awarded the American Culinary Federation (ACF) President's Medallion at the 2008 ACF Central Regional Conference.