Arctic Zero: Ice Cream Without Guilt

• The founders of Arctic Zero saw the increasing number of children developing food allergies, and the increasing waistlines of Americans and wondered if there was a solution – They saw these problems manifest in there own lives with family members diagnosed with diabetes and having other weight related
health problems

– So they decided to develop a product that diabetics could enjoy and was still nutritionally sound — what better medium than ice cream! • In 2002, they developed Carbawhey, a protein-based soft serve ice cream that was diabetic friendly – As they sold Carbawhey at many yogurt shops throughout Southern California, the company received requests from consumers for a similar product that could be taken home and eaten

– As a result, in 2006, they started working on a pre-packaged pint and Arctic Zero was born • When developing Arctic Zero, they decided to address other health issues and produce a product that could be consumed by all – As opposed to Carbawhey, the company decided to develop an all natural (Splenda free) product that was also gluten free –They wanted it to be low calorie, low carb, fat free, and lactose intolerant friendly, all of which took a number of years to develop
• In 2009, Arctic Zero began to be sold through natural food, retail grocery and direct-to-consumer channels

• In Spring 2011, Arctic Zero released an 85 calorie premium chocolate dipped ice cream bar in 4 flavors

• Arctic Zero is currently sold online through Amazon as well as across 40 states through 1500+ grocery stores including Whole Foods, Sprouts, Henrys, Sunflower Markets, Bristol Farms, Publix, Safeway, Kroger/Ralphs, HEB,
Hy-vee, Food Lion and Winn-Dixie and expects to be in an additional 1,000 stores within the next several months

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Copyright 2011 By Punch In International. All Rights Reserved

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The Biggest Thing to Happen to Mayo Since Hellman’s 1905 Launch

 

When it comes to condiments, mayonnaise often gets the short end of the stick. Unlike mustard, whose seemingly endless varieties take up a majority of shelf space,  mayonnaise is largely seen as “plain boring,”  “old-school” and un-evolved. But a quick peek into the kitchens of top restaurants and culinary schools would prove otherwise: emulsions like mayonnaise are among the most important skills chefs can learn, and mayos and aiolis are the hallmark touch of many a winning restaurant dish. That’s why Santa Fe Gourmet® (est. 2008) is bringing a revolution in mayo to the store shelves—and home kitchens—with a line of Chipotle Mayonnaise that’s bound to add pop and pizzazz to any cook’s repertoire. Needless to say, this may be the biggest thing to happen to mayo since Hellman’s began production over 100 years ago.

Santa Fe Gourmet’s Original Chipotle Mayonnaise is a sophisticated spread developed by a classically trained, NYC-based chef, inspired by the very flavors made popular in restaurant kitchens across the country. Its smoky, creamy, bold flavors are a direct result of the high-quality ingredients in the jar: roasted chipotle puree, shallots, red bell peppers, garlic and paprika. The freshness comes across in deep flavor, providing an alternative spread that has not been available on supermarket shelves until this point. And because Santa Fe Gourmet is the first company to devote itself exclusively to chipotle mayo, the quality is unrivaled as a whole.

Santa Fe Gourmet’s Original Chipotle Mayonnaise is available in both regular and light versions, the latter of which made its debut at the NASFT Fancy Food Show this past June. A benefit of the product, says founder Pat Canavan, is that less product is needed to yield big flavor in any dish, reducing the overall fat and calories consumed in a serving. Both products are manufactured by Ken’s Foods, Inc., a family-owned, leading manufacturer of salad dressings and sauces.

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Marin French Cheese Company wins 13 Medals at World Cheese Awards, November 24, 2010

Triple Crème Brie continues to best the European cheese makers
Marin French Cheese Company, America’s oldest continuously operating cheese producer strikes gold at the international World Cheese Awards in Birmingham, UK. . 201 judges from 19 different countries judged 2,629 cheeses from 29 countries. Marin French earned 3 Gold medals along with 10 other Silver and Bronze awards. This notable success comes on the heels of winning 12 awards at the American Cheese Society competition held in August.

We tasted several varieties and found them beautifully balanced and in fine condition. The only discernable difference between these and their European cousins was in the flavor department. While excellent, they were by and large milder. Definitely worth a try: American cheeses are improving every year.

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