-By James Mellgren

If you missed tasting the 16 flavors of chocolate at SIAL Montréal this year, here are some highlights from the show ... Just make sure you attend next April!

It has become something of a tradition for me to journey north to Quebec each spring to attend SIAL Montréal, the North American Marketplace, where I never fail to see and taste a bevy of new and interesting products, the majority of which hail from Canada. This year — which marks the sixth edition of SIAL Montréal (I’ve only attended for half that time) once again inside the Palais des Congrès in the heart of the Vieux Ville — certainly didn’t disappoint on any level, including the weather, which was mild and sunny. The show by all accounts was a great success, especially in light of the current economic situation, with over 12,000 attendees from across Canada, the United States and 52 other countries, as well as 529 companies exhibiting from over 30 countries, including 12 countries that had not exhibited at this show before. Most interesting to me were all the Canadian provinces represented, including Quebec, Ontario, Prince Edward Island, British Columbia, Nova Scotia, Manitoba, Alberta and New Brunswick. The trade relationship between Canada and the United States is the largest in the world, with approximately $1 billion moving across our border every day. No wonder that retailers such as Trader Joe’s, Dean & DeLuca, Whole Foods, Costco, Krogers and Wal-Mart had buyers present at this year’s exhibition.

I always scour the Trends & Innovations exhibit at the show to see the general trends and the dizzying array of new and clever products that are being introduced. Convenience remains a top trend throughout the food industry and I saw several examples, such as Stick Doséo from Christian Potier S.A. (www.christian-potier.fr), which are sauces in individual “sticks” or plastic tubes that can be heated in the microwave for 10 seconds and popped open for meat, fish, pasta, etc. They come in Tomato, Sauce Poivre, Roquefort and Bearnaise. From Chef Laurent (www.cheflaurentinc.com) comes Spoonettes, a package of 12 edible spoons made of either puff pastry or short crust. Choc-O-Laits from Fleur d’Olive (www.fleurdolive.com) are Belgian-made chocolate ganache cubes on sticks that can be immersed in hot milk for quick and easy hot chocolate. They come in semisweet, milk chocolate, hazelnut and Cointreau. Moulin du Calanquet (www.moulinducalanquet.fr) presented a line of unique cocktail mixes from Anne and Gilles Brun that combine fruit and aromatic plants, such as Fruits Rouge, Poire Chocolat Menthe, and Pamplemousse (grapefruit) Hibiscus (thank goodness not another Cosmopolitan!). There were many more items, of course, and the overall packaging design in this section was beautiful and clever. For the utmost in convenience, there was a line of maple-based tarts from Citadelle (a maple syrup cooperative, www.mapledelights.com) called Tartes les Délices de l’Érable that were quite extraordinary — or I’m just a nut for maple. They come in Chocolate Maple Pecan, Maple Apple, Maple Nuts and Maple Fruit, and they are delicious. Beverages were big at the show, too, but one in particular caught my eye because it was unique. Slow Cow (www.slowcowdrink.com) is an anti-energy drink made of various plant extracts and designed to be calming rather than energizing. Slow Cow is a beautiful lavender color and has a slight fizz to it, and it’s quite delicious. I can’t attest to its calming properties as I had been tasting various teas and chocolates as well, but I’ll take their word for it.

I encountered several unique products on the main show floor, perhaps none more than a product from Le Petit Mas (www.lepetitmas.ca), which was La Fleur d’Ail, or Garlic Flowers, also known as scapes. These garlic flowers are harvested in June, fermented in olive oil and chopped up small. The resulting sauce brings a lovely and subtle garlic taste to foods without overwhelming food or wine, and they leave no garlic breath. The Web site offers many excellent recipes for its use, and the company is actively looking for U.S. distribution. It may sound odd to go to Canada to find great-tasting potato chips but Covered Bridge Potato Chip Company (www.coveredbridgechips.com) has an interesting, making-lemonade-from-lemons kind of story. These people are fourth-generation potato farmers in New Brunswick who began to make chips in 2009. It took them three years to build their state-of-the-art facility and tourist center, and they are just beginning distribution in the United States. The chips come in a variety of flavors (my favorite is the Sea Salt Russet Potato Chips), including Sea Salt & Cracked Pepper Russet, Smokin’ Sweet Barbecue, and Sweet Potato Chips with Cinnamon & Brown Sugar. Customers can opt for the burlap bag package, which is very charming (the regular bag is inside). They leave the skins on to keep the nutritional benefits and they cook all their chips in 100 percent non-hydrogenated canola oil. They are very nice people, too.

There were so many other great products, many of which were new or at least I had not seen them before. For example, there was Something South African (www.somethingsouthafrican.com), a collection of heat-and-serve sauces in pouches that reflect the diversity of South Africa like Spicy Durban Curry, Peppadew, Cape Malay Curry, and Tulbagh Tomato Bredie. Another interesting company was Jardinéo (www.jardineo.ca) with a line of frozen mousses that are all-natural, including beets with orange, spring asparagus and lemon, garden-fresh carrot with ginger, and celery root with nutmeg. They are exquisite little discs with an embossed leaf logo that can be reheated in minutes. They also have two soups — cucumber and gazpacho — and an amazing gratin Savoyards, a creamy potato and cheese dish that is cut in small individual squares. The flavors of these mousses, soups and gratin are fantastic and fresh. And just as an aside, I began to count the flavors I found in chocolate at the show and came up with the following list: coriander, rosemary, mustard seed, fennel seed, tomato (yes, tomato), cherry, sea salt, black olives (hmm), jasmine, violet, rose, coffee, tea, anise, blue mint and maple. I urge you all to go to Montréal SIAL next year from April 21 to 23, 2010, and taste every one of them.

Be sure to read my blog entries every Monday at www.gourmetretailer.com, as well as the entries from all our other editors and guest bloggers.

Industry News
The New Value Shopper
In January of this year, the International Dairy-Deli-Bakery Association (IDDBA) commissioned Datassential to conduct a survey among 3,500 consumers and 100 retailers in order to gauge changes in buying behavior and attitudes. The full results of the survey were presented at the IDDBA’s Dairy-Deli-Bake 2009 in Atlanta on June 7. Here are some of the highlights of the survey, which include the following:
• The “New Value Shopper” (NVS) is the typical consumer now, with nearly everyone on a tighter budget, eating out less frequently, spending more time at home and searching more vigilantly for bargains.
• Quality and price come first. Packaging, convenience and brands still matter, but consumers overall want assurance that they are buying a good product — fresh and consistent quality — at a great price.
• The search for value extends beyond the store. The NVS keeps tabs on prices at different stores, clips coupons and plans their shopping.
• Back to basics. Shoppers are forgoing premium and luxury goods in favor of less expensive staples like pasta and rice, with the goal being to stretch the food dollar further.
• Customers value honesty and are switching to store brands they feel offer better value and, in some cases, are more honest. Store brands are growing fast and many consumers are finding they taste just as good.
The full report is available for $395 for IDDBA members and $795 for nonmembers, plus shipping and handling. To order, call Jeremy Johnson at 608-310-5000.

Dairy
Lactalis Foodservice Launches New Web Site
Lactalis Foodservice has a new operator-focused Web site that offers a host of specialized services and information for today’s busy foodservice operators. The site allows one to quickly and efficiently:
• Search for recipes and menu ideas by cheese type or menu application.
• Recalculate ingredient quantities with a built-in recipe resize calculator.
• Determine wine and beer pairings for selected recipes.
• Learn more about each cheese, including information on history/origins, usage, storing, pairing and more.
• Browse answers to popular questions and read quick tips from peers in the FAQ section.
• Get the latest news about cheese trends throughout the cheese world.
For more information, visit the site at www.lactalisfs.com.


New Valbrie Slices From Henri Hutin
No one seems to know how they did it but Henri Hutin has introduced a line of original French soft-ripened cheese in thin slices. Perfect for sandwiches — hot or cold — these soft-ripened slices make it easier for consumers to use this kind of cheese, which is very difficult to slice on one’s own. These are a sure way to boost soft-ripened cheese sales, and they can be used in your deli sandwiches as well. For more information, call 800-659-2603 or visit www.fromagerie-hutin.fr.
CLICK VENDOR LINK NO. 401


Versatile Aged Parmesan Crisps
I came across Kitchen Table Bakers at the recent Fancy Food Show in San Francisco. The company makes a simple but delicious product, Aged Parmesan Crisps, made from real aged Parmesan cheese and a variety of seasonings. The flavors include Plain, Sesame, Italian Herb, Garlic, Jalapeño, Flax Seed, Rosemary, Everything and, their newest, Minis. They contain no wheat, gluten, sugar or trans fats, and are GMO-free. They’re perfect for all kinds of dips, canapés or anything you would use a cracker for. For more information, call 800-486-4582, e-mail ktb@kitchentablebakers.com or go to www.kitchentablebakers.com.
CLICK VENDOR LINK NO. 403

Deli

Atalanta Adds Mortadella to Stellar Line
Atalanta has announced the addition of Alcisa Mortadella, the smoked sausage with pistachios from Bologna, Italy, to its already extensive line. Not to be confused with the American version, Italian Mortadella is a meat whose rich history dates back to the Roman period, and has evolved over 500 years of cooperation and experimentation from Italy’s resourceful pig farmers, butchers and chefs. Mortadella has Latin origins from the name “myrtle,” due to the sausage having myrtle berries as a consistent flavor. Cut from the same region as Proscuitto di Parma, Mortadella is a fine addition to any appetite seeking something uniquely Italian.

“Mortadella is an authentic Italian delicacy, and we are proud to add Alcisa Mortadella to our product line,” said Tom Gellert, VP of Atalanta Corp. “The history and popularity of this high-quality meat, combined with our years of experience, makes this a rewarding partnership.”

One of Mortadella meat’s greatest strengths is the versatility it can bring to the different stages of a meal. It can easily fit in among ingredients of the antipasti and also works well with tastings of bread, cheese and wine. Mortadella is a great complement for zesty tortes, delicious potato dishes and plates of stuffed vegetables. Alcisa Mortadella is soft and pink with white dots of pork fat and studded with pistachios. It is available online at igourmet or through Atalanta at www.atalantacorp.com.
CLICK VENDOR LINK NO. 405


Gourmet Tuna From Tonnino
Another fantastic product I stumbled across at the Winter Fancy Food Show is this fabulous gourmet tuna from a company called Tonnino. Located in Costa Rica, Tonnino uses only premium yellowfin tuna (certified dolphin-safe), acquired only through environmentally responsible fishing boats. Tonnino only uses small sized tuna to ensure sumptuous flavor and low mercury levels, and the tuna is cooked and processed in its state-of-the-art facility. The tuna is then hand-packed in glass jars in either olive oil or water, and it is available in a variety of flavors, such as garlic, oregano and jalapeño. Tonnino also offers Tuna Ventresca in olive oil, the most tender and delicate part of the fish. This is extraordinary tuna, as good as what I’ve tasted from Spain, and Tonnino is actively seeking distributors in the United States. For more information, e-mail info@tonninotuna.com or visit www.tonninotuna.com.
CLICK VENDOR LINK NO. 402

All-Natural Pasture-Raised Pork From William’s Pork
William’s Pork, producer of British-style meats, has announced a new line of North Carolina, all-natural, pasture-raised pork. The company is only the second pork product processor nationwide to earn The Animal Welfare Institute Seal of Approval. No antibiotics, hormones, animal byproducts, BHA or other chemical preservatives are used in the production of this new line of products, which includes all-natural Country Sausage Links, Bratwurst, Andouille, and Sweet and Hot Italian Sausage.

“Our hogs,” says William Johnson, president of the company he started in 1999, “are raised under strict humane guidelines on small local family farms where they can socialize freely, behave naturally and breathe fresh, clean air.”

The Animal Welfare Approved seal is a nonprofit endorsement that supports humane, independent family farms. Approval prohibits cruel conditions and practices such as raising hogs in small, barren cages and crates while inhaling the fumes from their own waste. The Animal Welfare Institute has a 55-year track record of reducing the fear and suffering inflicted on farm animals. Their family farms meet the most comprehensive standards for humane treatment. These pasture-raised hogs are grown naturally without the pain and deformities caused by unnatural breeding, cruel confinement, growth hormones, antibiotics and other stressful conditions. For more information on them, visit www.animalwelfareapproved.com. For information on William’s Pork, go to www.williamspork.com.


New Premium Stir-Fry Sauces From Simply Asia
Simply Asia has done it again. It has launched a line of authentic Asian Stir-Fry Sauces in easy-to-use, single-use pouches that are made from premium natural ingredients that allow home cooks to make delicious and healthful stir-fries in a snap. Simply Asia recently sent me samples of the four sauces — Ginger Teriyaki, General Tso, Spicy Kung Pao and Mandarin Orange — and they were delicious and easy. Each packet has an easy recipe that tells you exactly what ingredients you need, or you can get creative and make your own dishes. There are even various suggestions on the back of the pouch. Just add rice or noodles, and in 10 minutes, you have an authentic Asian meal that you would be hard-pressed to beat in a restaurant. Convenience is key to consumers these days, and Simply Asia Stir-Fry Sauces are a perfect fit with this trend. For more information, visit www.SimplyAsia.net.
CLICK VENDOR LINK NO. 404