Supplier Notes - May/June 2017
CLEAR SPRINGS FOODS INC. announces that Stephen Reichley, DVM, CertAqV, has joined the company as director of fish health, providing consulting on a part-time basis. Reichley will join Clear Springs on a full-time basis upon completion of his PhD doctoral studies on or about July 1, 2017. VP of Operations Jeff Jermunson said, “He will work closely with our operations team, providing a positive environment and conditions for our fish populations, thus providing quality products that drive increased value to our customers.”
Reichley brings eight years of extensive aquatic animal health experience and study to the company. He possesses strong technical skills and understands the generation of consumers the company will be marketing to in the future. Reichley will work closely with all functional areas of the business to assure that Clear Springs continues to provide excellent products and service to our customers.
For more information, visit www.clearsprings.com.
According to a Mintel Category Insight Report, clean labeling is now part of consumers’ health and wellness vocabulary. As people seek these products, DANNON® YoCream® is continuing to innovate to help operators meet this growing need. Dannon YoCream’s diverse selection of frozen yogurt varieties includes 11 no-sugar-added (NSA) flavors that are now made with no artificial colors or flavors. In addition, NSA options are fat-free and gluten-free, with fewer than 8 grams of sugar per serving.
Nicolas De Valencia, senior director, frozen division of Dannon Foodservice, said, “We are dedicated to creating high-quality frozen yogurt that consumers feel good about enjoying and operators feel good about serving. As an industry leader, we have a commitment to innovation. That’s why we offer nearly twice as many yogurt flavors as our nearest competitor in every category, and we introduce new products several times a year.”
In addition to its NSA line, Dannon’s entire Sorbet line and 12 flavors in the Tart, Nonfat, and Lowfat lines are made with no artificial flavors or colors.
For more information, visit www.yocream.com/our-products.
The National Restaurant Association’s 2017 Kitchen Innovations (KI) Awards honor forward-thinking equipment and technologies that increase efficiencies and productivity for back-of-the-house operations and benefit restaurant operators. Each recipient and their product will be showcased in the interactive Kitchen Innovations Pavilion at the 2017 National Restaurant Association Restaurant, Hotel-Motel Show, held from May 20-23 in Chicago at McCormick Place.
Among the products honored is ALTO-SHAAM’s Vector Multi-Cook Oven. For the ultimate in full-menu flexibility, the ventless VectorTM Multi-Cook oven offers up to four independently controlled cook chambers. Advanced “Structured Air Technology” takes evenness and speed to a new level. Each chamber gets its own 10-speed fan and multi-stage programming for unparalleled precision.
For more information, visit www.alto-shaam.com.
Featuring cost- and energy-saving innovations combined with advanced cleaning, the new HOBART CLeN conveyor line also earned a KI Award. Using industry-leading technology to clean dishes and kitchenware in less time and at a lower cost of operation, the Hobart CLeN Energy Recovery features Drain Water Energy Recovery (DWER) that provides up to 20 percent energy savings over the CLe series.
“The CLeN Energy Recovery showcases the Hobart mission of helping customers experience greater efficiency, reliability and cost savings with their dishwashing equipment,” said Tim Peters, product line manager for Hobart. “Key to that is the DWER technology, which not only helps restaurant operators reduce water and energy consumption, but achieve a better, overall clean.”
For more information, visit www.hobartcorp.com.
Also winning a KI Award is RATIONAL USA’s SelfCookingCenter XS Model 6 2/3. With this new model, the company manages to get all of the advanced features of its full-size SelfCookingCenter® combis into a package that’s roughly 60% smaller. At only 21 ¾ inches deep, 25 ¾ inches wide, and 22 ¼ inches high, this is the only combi this compact that offers its own steam generator.
For more information, visit www.rational-online.com.
The NRA also has named its 2017 Food and Beverage (FABI) Awards recipients. These awards recognize innovative F&B products that make a significant impact in the restaurant industry. This year’s 36 FABI Award recipients were selected based on their positive benefits to restaurant operators and consumers by an independent panel of experts, representing a variety of both commercial and non-commercial industry segments.
Be sure to watch for FABI winner the J.M. SMUCKER COMPANY’s Sahale Snacks Bars. Crafted with thoughtfully sourced ingredients that offer balanced flavors and delightful textures, each snack bar pairs Sahale Snacks signature glazed nuts with fruits and spices blended in crispy, puffed ancient grains and layered on creamy cashew nut butter. With 5 grams of protein per bar and no artificial ingredients, Sahale Snacks Bars are the perfect portable snack to recharge the body and mind.
For more information, visit www.smuckerfoodservice.com.
Another FABI winner on the move is RISHI TEA’s Rishi Craft Brew, an innovative draft tea beverage—produced by the artful combination of old school micro-brew methods and new school cold-brew techniques—offering the hydrating effect of coconut water, the buzz of cold-brew coffee, and the healthful appeal of kombucha. Each keg is brewed from premium organic tea leaves and botanicals and, unlike tap kombucha, the beverage contains no added sugar and is virtually calorie-free.
For more information, visit www.rishi-tea.com.