2010 Summer Fancy Food Show a Success!

July 28, 2010

Exhibit Space Sells Out

The 56th Summer Fancy Food Show on June 27 – 29, 2010, was a great success. Exhibit space at the Jacob K. Javits Convention Center in New York City was sold out. This year’s show drew 23,304 verified attendees from across the U.S. and around the world. Attendance exceeded last year’s strong showing, which was the highest at any Fancy Food Show in the past decade.

The event is the largest marketplace for specialty foods and beverages in North America and this year was no exception: 2,400 exhibitors filled 331,000 square feet of exhibit space. More than 80 countries presented their latest specialties, best-in-class foods and beverages, and products at the forefront of emerging trends. To view a photo gallery of the show click here.

“We are extremely pleased with our great results. There’s no question that our show is the place to be for the top buyers and suppliers of specialty food,” said Ann Daw, president of the NASFT. “Next summer’s show in Washington, DC, is already drawing strong sales. Our industry is clearly moving forward.”

Check out the buzz

The social media sites for the National Association for the Specialty Food Trade, Inc., the show’s owner, are still busy with show news and reviews. Share your show experiences and learn what your industry colleagues are saying in our communities on Twitter, Facebook, and LinkedIn (NASFT Fancy Food Shows).

Show highlights included:

  • New Brands on the Shelf. This special pavilion presents tabletop displays with sampling
    from 37 participants in the NASFT’s Member Candidate program for newcomers
    to the industry.
  • Exhibitors from 80+ countries, and 41 international pavilions.
  • What’s New, What’s Hot! Showcases. This popular display featured hundreds of products representing the latest trends in natural and organics, gifts, and more, and opens two hours before the exhibit halls.
  • Social Media 101. The NASFT had 45 one-on-one consultations in the Exhibitor
    Lounge to help exhibitors brush up on the latest communications tools.
  • 253 first-time exhibitors.

In the Spotlight

The 56th Summer Fancy Food Show was a major media magnet. The show—and scores of exhibitor products–was featured on The Today Show, Good Morning America, CBS News and Martha Stewart Radio. There was also coverage in the New York Times, New York Daily News, Pittsburgh Post Gazette, Epicurious, and Condé Nast’s food site. More than 1,000 journalists attended the show from the U.S. and abroad. See coverage here.

Buyer Mix

The show draws top buyers from all major food channels. This year saw a significant jump in attendance from the foodservice sector, up an impressive 25 percent over last year. There was also a 13.5 percent increase in the number of buyers from natural and organic, specialty food retailers, supermarkets and mass merchants. Buying organizations in attendance at the show have a combined purchasing power in the billions of dollars.

Big Names

The show was a who’s who of top specialty food purveyors. Some of the most important names in retailing were there, including Whole Foods, Costco, Sysco, Kroger, Winn-Dixie, Harry & David, Alaska Air, Pinkberry, Raley’s, Restaurant Associates, Barnes & Noble, Zingerman’s, The Fresh Market, and hundreds of top regional and local retailers, distributors, and importers.

Matchmaking Program Takes Off

The NASFT arranged 2,000 one-on-one sessions between buyers and suppliers, up from 1,343 in 2009, including 111 private sessions. These meetings were set up by NASFT staff in the months before the show. Cracker Barrel, Whole Foods, Crate & Barrel, and Kings Super Market were among the 227 retail, foodservice and distribution companies that took part in the program. The sessions got great reviews.

“The interview sessions were perfectly orchestrated – right buyer, right product and we are starting to rollout with [new] stores next month. Thank you NASFT.”
– Jeremy Isenberg, President, Chex Finer Foods.

Big Draw from Around the World

Buyers from more than 95 countries flocked to New York for the show this year. The three-day event provides a great way to source the best foods and beverages the U.S. has to offer, plus great products from the more than 80 countries that showcased their wares. Attendees were from:

BELIZE
BERMUDA
BRAZIL
BULGARIA
CANADA
CAPE VERDE ISLANDS
CAYMAN ISLANDS
CHILE
CHINA
COLOMBIA
COSTA RICA
CROATIA
CYPRUS
CZECH REPUBLIC
DENMARK
DOMINICAN REPUBLIC
ECUADOR
EGYPT
EL SALVADOR
ENGLAND
FRANCE
FRENCH POLYNESIA
GAMBIA
GERMANY
GREECE
GUATEMALA
GUYANA
HONDURAS
HONG KONG
ICELAND
INDIA
INDONESIA
IRAQ
IRELAND
ISRAEL
ITALY
JAMAICA
JAPAN
JORDAN
KUWAIT
LEBANON
LIBYA
MACEDONIA
MALAYSIA
MARTINIQUE
MEXICO
MONGOLIA
MOROCCO
NETHERLANDS
NEW ZEALAND
NIGERIA
NORTH KOREA
NORWAY
PAKISTAN
PALESTINE
PANAMA
PARAGUAY
PERU
PHILIPPINES
POLAND
PORTUGAL
RUSSIA
SAUDI ARABIA
SERBIA
SIERRA LEONE
SINGAPORE
SLOVENIA
SOUTH AFRICA
SOUTH KOREA
SPAIN
SRI LANKA
ST LUCIA
SWEDEN
SWITZERLAND
SYRIA
TAIWAN ROC
THAILAND
TRINIDAD & TOBAGO


sofi™ Awards Break Records

The 38th sofi Awards were a special highlight of the show. This year was the most competitive sofi contest ever. Members submitted 2,258 of their outstanding specialty foods and beverages across all 33 categories, up from the prior high of 2,091 in 2008. All 140 Silver Finalists were featured in a special showcase at the show. Gold Winners were selected by attendees at the show, who sampled and evaluated the finalists in a special judging room monitored by an outside accounting firm.

And the Winner Is….

The sofi Gold Winners were announced at a red-carpet ceremony at the show by Executive Chef Dan Barber, who is a leader in the artisanal food movement and well known for his restaurants, Blue Hill in New York City, and Blue Hill at Stone Barns in Pocantico Hills, N.Y. The NASFT was honored to make a contribution to City Harvest in honor of Barber, in lieu of a speaking fee. City Harvest is the Fancy Food Show’s longtime charity of choice. The sofi Gold Winner for Outstanding New Product of 2010 is the South African Consulate for Rozendal Hibiscus Vinegar. View all 33 Gold Winners here.

Hunger for Knowledge

Education sessions at the show were packed. Attendance was up 15 percent above last year. The best-attended seminars were “Understanding Pricing for a Beginning Manufacturer” and “Taking Your Products to the Marketplace.” There were 20+ seminars, tasting sessions and tours, including presentations by industry experts on trends research and roundtables on trends in Kosher, Halal, and Sustainability.

Other seminars included:

  • How to Become a Media Darling
  • Pricing Your Gift Baskets with Profit and Goals
  • 7 Ways to Evaluate Your Product’s Branding and Packaging to Respond to Changing Markets
  • Tasting Terroir: The Skinny on Bean to Bar Origin Chocolate

Giving Back

For the 21st year, Fancy Food Show exhibitors made a major donation to City Harvest, a leading anti-hunger organization in New York City. Exhibitors donated 100,000 pounds of chocolate, cheese, olive oil, snacks and much more, enough to fill eight tractor trailers. The food was collected by 250 volunteers right after the exhibit halls closed, and deployed to 200 community food pantries and soup kitchens. One recipient, the Community Food Pantry of Highbridge, Bronx, N.Y., received 2,962 pounds of food. “As an agency that serves a mostly immigrant population, we were grateful to receive high quality food that is also culturally familiar to our clients. It was a real treat for them.” — Nurah Amat’ullah, Community Food Pantry of Highbridge.

Specialty Food Media: The Top Source for Industry News You Can Use

The NASFT’s media platforms were front and center at the show, including:

  • Specialty Food Media: The NASFT’s information source for the trade and the key
    vehicle to reach buying professionals across call channels. Providing total market
    access by connecting buyers and sellers year-round through a variety of food and
    beverage focused channels: Specialty Food Magazine, http://www.specialtyfood.com
    and Specialty Food News.
  • Foodspring.com: Connecting consumers to specialty foods. Foodspring.com offers the adventuresome food consumer an insider’s look at specialty foods and the people who make them.
  • Foodspring Network: Linking the world’s best specialty food sites. The Foodspring Network links NASFT member websites and foodspring.com
    to help them reach more consumers, simplify their marketing and save
    time and money while offering a professional online presence.
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Interview with Winter Fancy Food Show Trend Game winner, Eddi Marie of Beckles Candies

May 20, 2010

Q: Please tell us about your current job and what it entails. Tell us something about yourself and your lovely shop in Modesto, California.
A: We have owned and operated Beckles Candies and Gifts in Modesto, California, since December of 1988. For the most part, Jim and I oversee the daily operation of the shop, including  making and selecting products, packaging, and interacting with the customers. We have known some of them since they were children!  Although Jim is not at the shop every day, he is a very important part of the business and readily “on call!”  Our daughter worked with us during her teenage years, and still covers for us in emergencies.

Beckles is an old time candy shop, selling chocolates, our on-site-made fudge,  gourmet truffles, a variety of licorices and candy jar favorites, including a nice selection of sugar free products.  We like to shop for things we believe our customer will enjoy. Custom packages are prepared in any gift item or container the customer selects and we pre-package in traditional and non-traditional containers. We also enjoy helping corporate clients and special event planners meet their unique needs and successfully stay within their budgets.

Q: How did you become so knowledgeable of food trends coming into the Winter Show? What professional food related publications, blogs, etc. do you read regularly?
A: I’m not at all sure I am that knowledgeable! I do try to listen, pay attention to food trends, and generally be aware of what is going on in our area.  The California Central Valley is known for it’s agricultural success. Staying “green” and being self-sustaining are very important to us. Personally, I am quite health conscious, while still allowing myself the joys of treats, sweets, and special indulgences. 

Several trade publications come across my desk regularly and I always find interesting material in them. Reading printed matter I can hold in my hands is more my style than reading screens! Although, blogs and Internet information is sometimes handy, indeed!

Q: When you go out to eat—do you go to the same place or do you explore other cultures and types of restaurants?
A: We have long time favorites and are basically traditionalists.  However, new places must be investigated, and authentically prepared food of other cultures can be most interesting and even enlightening! I am more adventurous than Jim!

Q: What is your favorite type of food? Favorite meal/dish?
A: I like Salmon or Halibut, usually baked (sans oiliness)! Al dente steamed vegetables rank high on my list, as do fresh fruits and vegetables of most any kind. Southern barbecue, but not too spicy hot, is another favorite. And, of course great chocolate desserts!!! I use lots of nuts when preparing dishes and, although I like both, I go for weeks without eating beef or pork.

Q: How was your experience at the Winter Fancy Food Show? What was your favorite part?
A: Jim and I had a really good time. It was a quick, one-day trip from Modesto. I think our favorite part is anything that directly relates to our business, especially items we can almost link to specific customers. At times it becomes a game we play.

The displays were great,  the vendors were most cordial, the products were varied, and the attendees were enthusiastic. While conscious of the economic situation, people were not overwhelmed with gloom! We mentioned that en route home.

Q: Have you ever been to a Summer Fancy Food Show? If yes, what are the major differences between the Winter Show and Summer Show?
A: We have never attended the Summer Show, but we are excited!

Q: Do you have any tips to offer for attending/walking the show?
A: I go with a plan, or at least a list of items about which  folks have inquired or in which I have a particular interest.  We usually go for the “What’s new “area first,  then walk the rest of the show rooms. Some of the seminars would be helpful; however, we are always on a limited time schedule.

Q: What are you most excited about for the upcoming Summer Fancy Food Show in New York?
A:
It is a new adventure! I’ve been told it is bigger than the Winter Show. It will be interesting to see how some of the winter focused items are doing, how they may have been adapted, and what’s new!

Q: Are you on any social media? (Twitter, Facebook or do you have a blog?) Website?
A: We do have a Beckles website.  It is in a stage of reconstruction, but viewable.  You can find it at BecklesCandiesandGifts.com


sofi Bloopers, Blunders, and Random Notes

May 11, 2010

By Louise Kramer, NASFT Communications Director

We’re enjoying a moment of calm in the 38th sofi™ Awards contest before the next wave of entries starts pouring in for the last two awards: Outstanding New Product and Outstanding Product Line.

So far, a great panel of specialty food experts has selected 125 finalists in 31 Awards categories, from Outstanding Appetizer, Antipasto, Salsa and Dip to Outstanding Vinegar.  Finalists are listed at www.specialtyfood.com/sofi. The judges spent three very full days at our new offices in midtown Manhattan tasting and evaluating 1,570 entries, including a rather prodigious amount of the world’s finest chocolate, cheese, olive oil, cookies, pasta sauces, and so much more.

Actually, the judges tasted almost everything. They were not required to taste entries for “Outstanding Non-Food Specialty Item” – how could we make them bite into a refrigerator magnet or muffin tin??? – nor did they have to sample submissions for Outstanding Pet Food. So hats off to judge Gantt Bumstead, co-president of United Supermarkets! He actually tasted a dog biscuit. His review: delicious!

The 2010 sofi Team

It is great fun to tell our members that their products have been selected as finalists. After all, a sofi honor means lots of publicity, potential sales, industry kudos, and the glow of victory for friends, family, staff and colleagues.

Here’s how one finalist, Kari Ani Shiozawa, reacted. Her Bakers Basics Banana Bread Mix is a finalist for Outstanding USDA-Approved Organic Product. “It was a huge blessing for me and I cried. My husband cried too,” she told me. “This is such a huge accomplishment. When you work so hard to get someplace and you get that recognition, it is tremendous. I still cry sometimes.”

The less fun part for us here at the National Association for the Specialty Food Trade is having the break the news to those hundreds of member companies who entered the contest but did not have their products selected as finalists. We totally “get it” that these awards are very important, and that our members put their heart and soul and money and dreams into making their great products. For many, a sofi makes it all seem worth it.

Here are some bloopers: One of our sofi staffers dropped a ketchup entry en route to the judging for “Outstanding Cooking Sauce or Flavor Enhancer,” and boy did it make a mess. And all the judges saw it.

A mini blooper: when it was time for the judges to taste and evaluate the 110 entries for Outstanding Chocolate—one of my favorite categories!–we realized that many of the packages were not opened. Time is of the essence during sofi judging. So we put out an all points bulletin to the entire NASFT staff (in the form of me running around begging for help while trying to look calm and professional). Special thanks to: Mary Jacobsen, executive administrator and Bill Lynch, senior director, membership and exhibitions, for jumping in.

Many thanks to our Part 1 judges, most of whom are pictured here: Sue Bicksler Taub, Holbrook Cottage, Briarcliff Manor, N.Y.; Gantt Bumstead, United Texas, Lubbock, Texas; Mustafa Coskun and Robert Rosa, Garden of Eden Marketplace, New York, N.Y.; Patrick Crowl, Woodstock Farmers’ Market, Woodstock, Vt.; Franck Deletrain, John O’Neil and Lou Piuggi, Patina Group, New York, N.Y.; Faye Greenberg, Winn-Dixie, Jacksonville, Fla.; Madeline Romo, Savor the Flavor, Sierra Madre, Calif.; Lordes Reynoso, Institute of Culinary Education, New York, N.Y.; Celia Barbour and Rachel Mount, O, The Oprah Magazine, New York, N.Y.

Today, the sofi shelves are empty. The sofi team is wrapping up some important work. This week I am taking three days off to rejuvenate before sofi, Part Deux. Part 2 entry forms and information were mailed to NASFT members last week. Forms are also posted at www.specialtyfood.com/sofi.

Don’t forget to read the FAQ’s online. Questions? Email us at sofiawards@nasft.org.

And finally, thanks to all NASFT members who have entered so far this year, and for making it a great competition.


The New specialtyfood.com

April 30, 2010

By Matt Thomas, Publisher of Specialty Food Magazine

For seven years, specialtyfood.com has been my go-to source anytime I needed more information on some aspect of the trade. Whether I was looking for manufacturer contact information, specific category trends, the dates of the 2012 Summer Fancy Food Show, whatever<it was always right there.

Yet, all long-running reference sources take on a Rube Goldbergesque quality as needs change and different features get tacked on to the side. It was with great pride that I could find almost anything on that site, no matter how buried, but it was time for a new edition.

After dozens of meetings involving every department of the NASFT, dozens more rounds of wireframes and hundreds of hours of programming, testing and debugging, the switch has been thrown and the new site is here.

As I was thankfully spared most of the development process, I am looking at the new site with what I believe are fresh eyes and can tell you that to refer to the new specialtyfood.com as a relaunch would be a gross understatement. Encompassed on the site are several thousand brands, tens of thousands of pages of content, a seemingly infinite number of products and all of it carefully organized and tagged to make it intuitively navigable for people like you and me. The result of all this intensive activity is a greatly improved user experience.

All the content from our old site is still there but is much more accessible and easy to find. For instance, content from Specialty Food Magazine can be accessed via the foodle™ search engine or through the Magazine Archive in the News & Trends tab. Content has also been tagged in helpful categories such as Retail Operations, Food Trends, Prepared Food Recipes and so on. When it’s time to plan your Fancy Food Show experience, either as an attendee or exhibitor, you can find everything you need through simple tabs.  All of NASFT’s education information from the past five years can now be accessed and downloaded under the Knowledge Center. Put simply, pretty much anything you used specialtyfood.com for in the past will be better and easier with the new site.

Where things get really interesting is in the new features. Under the Community tab you will find a wealth of exciting functions. For the first time we will have a dedicated specialty food industry Job Board. There’s also a Classifieds section where you can sell your used equipment or offer services to the trade. If you’re an expert, believe you are or at least have a topic you’re passionate about, you can create your own blog. Or post pressing questions for advice from your peers.

I will miss that old workhorse but the new site looks better, works better and has lots of useful new features. So dive in, explore the new resources and features and let us know what you think so we can continue to improve content and functionality. |SFM|

Find us at:  http://www.facebook.com/specialtyfoodmedia


Q: “We’re a sofi Awards Finalist. How do we better use social media to spread the news? A:“First, congratulations! Here are some resources for you to consider.”

April 23, 2010

By Vivian Friess, Marketing Manager

Dos, Don’ts and How-To’s

We are embracing social media. But remember, it is very personal, and is not a mere marketing tool. Think of it as a great way to establish direct contact with your customers, one-to-one, in a casual environment, without a heavy sales pitch. Build some good will, and then present your product.

Here are some suggestions:

Facebook

If you don’t have a Facebook community page, it’s a good time to start.  Set a casual tone, and don’t be afraid to show your personality. Share photos, videos and announcements to keep your fans engaged. It is not about the number of posts you make, but the quality and relevance to your community members. Consider creating a “page box” to use as a diary. Here you can record your activities leaving up to the Summer Fancy Food Show and the sofi Gold judging there. Here is a sample post:

April 14, 2010
Just received an email from NASFT – we’re officially a sofi Silver Finalist! We’re so happy and want to share our excitement with you. Find our sofi winning product in retail stores, snap a picture, send it to us, and we’ll send you a free gift. And don’t forget to come and see us at the Summer Fancy Food Show, we’re going for the Gold!

Keep your posts simple. Throw in a special offer on occasion or highlight a promotion surrounding your sofi product. That’s right, your sofi product. Don’t forget, relevance is key. Your marketing objective is to boost your visibility as a sofi Silver Finalist, your company and your products.

Twitter

Did you know that we captured the sofi Awards judging April 14 -16 with real-time tweets from the NASFT Twitter @nasft? Many of you tuned in for up-to-date news and information directly from our kitchen and offices. Keep tweeting us! We’ll retweet and reply to help get your message in front of our near 3,000 followers.

Use hashtags! For example, “#NASFT” is associated with the Fancy Food Shows, if you’re exhibiting or attending, include “#NASFT” in your tweets to help others find you. “#sofi Awards” is for the Awards–use it whenever the awards are the topic or if you’re tweeting about the Summer Show. These hashtags will increase your exposure.

I don’t want to overwhelm you with too much information. Hopefully you find this post useful and we’re always here to help. Email me or tweet me if you have questions.


Office move… sofi Awards competition… Summer Fancy Food Show…and what you say? A new specialtyfood.com? Wow!

April 7, 2010

By Vivian Friess,  Marketing Manager
Yep, that was my reaction when I first joined NASFT four months ago and learned about some of the big projects the association was undertaking in 2010. Now that we have relocated to 136 Madison Ave, started the preparation for the judging of this year’s sofi Awards, kicked off the marketing of the Summer Fancy Food Show, it’s time for the debut of the new specialtyfood.com.

And I have to say, the new site has a great design and you’ll find it so much easier to navigate through the various services that we provide you. From getting the latest industry updates in the News & Trends section to finding and connecting with fellow members in the NASFT Community, the information you’re looking for is just a click away.

But what’s more impressive is that now all information related to the Summer (or Winter) Fancy Food Show is organized under one “roof” and you can get to it from the home page easily. If you have time, browse through this section of the site and get familiar with it. But if you’re in a hurry, take a look at the list below for a quick start.

If you’re looking for products and companies, a Fancy Food Show exhibitor or creating a Show Planner

If you’re looking to register to attend the Summer Fancy Food Show as an attendee, exhibitor or member of the press:

  • Go to the Fancy Food Show section, choose Summer Fancy Food Show then click on Badge Registration on the left side navigation. Or simply click here.

If you’re looking to sign up for education programs at the upcoming Summer Show:

  • Go to the Fancy Food Show section, choose Summer Fancy Food Show then click on Education on the left side navigation. Or simply click here.

If you’re exhibiting at the upcoming Summer Show and want to access Exhibitor Services:

Well, I hope you like our new Specialtyfood.com and happy browsing!


March New Members In Their Own Words

April 6, 2010

In the month of March, 20 specialty food businesses were accepted by NASFT as members. Here they are and please join us to welcome them to the NASFT family!

  • Baron International Trading Ltd. “We offer frozen Food, ethnic food, confections, sweets and snacks.”
  • BE Food Ltd. “Production of high-class comfitures, marmalades, sauces and baking fillings and fruit spreads.”
  • Casella Foods, LLC “Casella Foods offers products that are original and haven’t been seen in today’s market. We also offer extraordinary packaging to top it off.” Twitter
  • Deva Naturals “Deva Naturals’ authentic, original, savory products make ‘ANY’ meal gourmet & Exotic in minutes.” Facebook Page  Twitter
  • Foodworks “We offer all natural flake sea salt (Mediterranean) that is specially washed three times and infused with natural flavors. It is truly a gourmet finishing salt.”
  • Julia Baker Confections “We are known for our handmade, artisan chocolates in luxury packaging. Our confections contain only the finest European chocolate and freshest ingredients available without the addition of preservatives.” Facebook Page
  • Lark Fine Foods, LLC “We use unusual combinations of ingredients to produce premium cookies that are highly flavorful, original and distinctive. Some are sweet and savory; some spicy and quite peppy; none overly sweet.” Facebook Page
  • Maadauey Yehiam (1993) Ltd. “We produce premium kosher deli meat, and have a prelisted line with innovative packaging, a deli block line for slicing at the deli counter and a variety of smoked and dried sausages and hot dogs.
  • MeMeMe Inc. “Our products are made from artisan calabers bread. We use the highest quality ingredients.”

Partners Tea Company, LLC “Created from the highest quality organic ingredients using Fair Trade practices, our  artisan blends and pure teas use flowers, herbs and teas grown on small farms from Sri Lanka to south Africa.” Facebook Page & Twitter

  • Pastabilities Unlimited “Our sorrisos is manufactured in small batches in order to maintain its elusive flavor and to preserve the family history and artisanal quality of our sauces. All ingredients are carefully selected and are all natural.” Facebook Page
  • Paul T. Freund Corporation “We are a specialty box manufacturer producing custom paperboard packaging for food, gourmet confections, and beverage companies, in addition to other markets.”
  • Raven’s Nest Specialties “Ravens Nest Specialties provides unique gourmet food and specialty gift products for both retailers and consumers. We also pride ourselves in offering specialty packaging for our handmade gifts.” Facebook Page
  • Sisson Imports “We sell French import herbs, lavender, glassware serving dishes, etc.”
  • Tile World Corp “TWCorp’s Brands of Natural Sugar are pure, natural and chemical free sugar. Our sugar is processed completely free from any harmful chemicals such as phosphoric acid, formic acid, sulphur dioxide, preservatives, or any flocculants, surfactants, bleaching agents or viscosity modifiers.”
  • Tofutown North American LLC “Tofutown manufactures an entirely vegan line of gourmet meat alternatives and diary-free whipped toppings. All of our products are made with GMO free certified organic ingredients, making them the highest quality in their respective categories. Also, Tofutown North America specializes in exotic varieties such as: Veggie Doner Kebap, Veggie Cevapcici and Veggie Gyros.We are also the only manufacturer of gluten-free soy and rice based whipped toppings.”Facebook Page   & Twitter
  • Tortellini & Co., Inc. “Tortellini&Co., Inc. products are authentic Italian gourmet pasta, ravioli, tortellini, gnocchi made by a real Italian pasta maker who follows his family traditions, recipes, homemade style and all natural processing.”
  • U.S. Foodservice Metro New York “Connoisseur, a specialty foods distributor offering extensive line of international food products. With a portfolio of over 4000 specialty lines, you can trust that Connoisseur will exceed your expectations.”
  • Westland Cheese Export “After many years of perseverance, dedication and experimentation to achieve the perfect quality and taste they desired from this style of mature cheese, Lambert successfully produced a secret recipe – using family-owned starter culture and a unique ripening process-that consistently brings life the exact characteristics of this beloved “Amsterdam” cheese.”