Fancy Food News Bytes
The E-Newsletter of Fancy Food
& Culinary Products Magazine

Wednesday, May 31, 2006
Maine Boasts New State Pavilion at Summer Fancy Food Show
Maine specialty food companies are joining together to showcase their products in a state of Maine Pavilion at the 52nd annual Fancy Food Show in New York from July 9-11, 2006. This year's pavilion, the first state pavilion in 18 years, has been organized by the Maine Gourmet & Specialty Food Producers, a not-for-profit association dedicated to promoting Maine's value-added food producers. All of the 10 participants in the pavilion are MGSFP members. One company in the Maine Pavilion also has the chance to pick up an award this year for its products. Gagné Foods of Georgetown, Maine, is a finalist in the Outstanding Baked Goods, Bread, Cereal, Grain category of the 2006 National Association of Specialty Food Trade (NASFT) Product Awards Competition for its 72 Layer Cream Cheese Biscuits. Chef Michael Gagné of The Robinhood Free Meetinghouse Restaurant in Georgetown, Maine, founded Gagné Foods to package and market many of recipes he created at the restaurant, including his cream cheese biscuits. The Maine Pavilion will be located in the #4746 - #4755 block of booths on the lower level of the Jacob K. Javits Convention Center. The following companies will be in the 2006 Maine Pavilion: Hancock Gourmet Lobster Co.; Gagné Foods; Look's Gourmet Foods; Raye's Mustard Mill; Simply Divine Brownies; Gladstone's Under the Sun; Pastor Chuck Orchards; and Wilbur's of Maine. Pending: Robin's Chocolate Sauce; All Natural Maine Root; and 'Cue Culture. For more information visit www.fancyfoodshows.com

Chocolate Bar Launches with Revamped Name
New aerated chocolate bars, Bubble Chocolate, will take a new name for their debut at the 2006 All Candy Expo, June 6-8, at Chicago's McCormick Place (Booth 352). Three flavors to be launched at the show are: Bubbly 60 percent Dark Chocolate, Bubbly Milk Chocolate, and Bubbly Coffee Milk Chocolate bars. Product sporting Bubble Chocolate labels will arrive at the show in three colors to highlight taste sensation inside. According to Frank Drab, CEO/president, Bubble Chocolate Inc., "We had floated two brand names - Bubble Chocolate versus Bubble Wrap Chocolate and have chosen Bubble Chocolate as our official aerated chocolate bar brand. This decision was based on focus groups and feedback." At 2.82-oz. (80 grams) per bar, each serving (3 per bar) contains "Just the right amount of chocolate." Bubble Chocolate will be available nationwide June of 2006, at a suggested retail price of $1.99 - $2.49. For more information please visit www.bubblechocolate.com
Fresh From the Oven: Vermont Common Foods Newly launched by the Orton family, Vermont Common Foods (VCF) is a bakery company with the mission to expand the market for the Vermont Common Cracker, Vermont Cookie Buttons and new bakery products under the Vermont Common Foods brand. Vermont Common Foods, led by Robert Zeif, is located in North Clarendon, Vermont. According to Zeif, "Vermont Common Foods will capture the essence of the history, tastes and traditions of the existing products and create additional bakery products to be sold through specialty food stores nationwide. "The Vermont Common Cracker, the hallmark product of the company, is rich in history," said Zeif. "It has been a staple item in many New England homes since 1828 and is considered an icon among New England, if not, American food products." According to Eliot Orton, a Proprietor of The Vermont Country Store, the Orton family decided to create VCF so that the bakery, as a stand-alone business, could develop into a successful multi-faceted food enterprise. For more information on Vermont Common Foods, call 802/775-4111

Quality Chafer Stands Increase Safety
For retailers, caterers, and those involved with hosting events where chafer stands are used, seeking out proven designs may provide a less-risky alternative and eliminate the dangers associated with stands that have a tippable, narrow-stance and weaker wire/welds. One choice includes Skorr wire chafer stands, which use a multi-patented design with four flat-bottomed corner legs for the widest stance and greatest stability in the market. For greater structural integrity to prevent collapse, Skorr uses wire of significantly heavier gauge and stronger welds. For more info, call 973/523-2606 or visit www.skorrproducts.com.

Tillamook Adds Vintage White Medium Cheddar
Tillamook Cheese introduces new Vintage White Medium Cheddar, naturally aged more than 100 days. Tillamook Vintage White Medium Cheddar features a distinct velvety, full cheddar flavor that is popular served on a cheese plate or used in recipes. This new product is unique for the farmer-owned dairy cooperative, which has traditionally produced yellow cheddar products. "Timing seems right for the expansion of our white cheddar line because consumers across the country seem to be open to new cheeses regardless of the color - people are looking more at flavor, texture and ingredients," said Kathy Holstad, Tillamook Cheese marketing director. "We expect our new Vintage White Medium Cheddar to be popular with consumers who already enjoy Tillamook products and are looking for something a little unique. We age this cheese 40 days longer than our yellow medium cheddar, which gives it a distinctive flavor, and the white cheddar has a slightly different consistency as well." The Tillamook County Creamery Association, formed as a farmer-owned cooperative in 1909, has earned a reputation as one of the nation's premier brands of cheese. For more information www.tillamookcheese.com .

Have We Caught Your Fancy?
Fancy Food encourages retailers and industry members to take the magazine along on vacation, buying trips or to shows. While you're there, take a photograph of yourself holding the magazine and we'll publish it in an upcoming issue. It's fun to see new faces in the gourmet world and where the magazine has been. Not traveling anytime soon? Take the photograph in your store so we can see your location.
Send photos to Natalie Hammer Noblitt, editor-in-chief, at nhnoblitt@talcott.com or 20 W. Kinzie, Ste. 1200, Chicago, IL 60610. For more information, call 800/229-1967 ext. 33

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