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| Food for Thought The White House Garden |
| First lady Michelle Obama welcomed spring to the White House by replanting her popular vegetable garden with the help of local elementary school students. Mrs. Obama said that the 1,000 pounds of food harvested last year fed many people, both at the White House and at nearby homeless shelters. The newly planted garden is 400 square feet larger than last year and will contain four new vegetables: bok-choy, cauliflower, artichokes, and mustard greens. |
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| New Item Feature LaMedina Green Olives Stuffed with Ají Chile Peppers |
Just the Facts: Brand: LaMedina Item Name: Green Olives stuffed with Ají [ah-hee ] Chile PeppersFM Item #: 54578Origin: PeruPack Size: 2/5 lb bags What is an Ají Chile Pepper? Ají chile peppers are Peru's favorite and most widely used pepper. The chiles start green, turning bright yellow as they grow, finally maturing into a vibrant deep orange "amarillo" pepper. Taste NotesThe tender and mild green olives give way to a delicious crunch of intensely fruity amarillo pepper. Mild chile heat adds depth and spice. This is a great table olive, perfect for offering as a welcome plate with craft brews. If you're looking to incorporate the olive into your favorite dishes, try dicing it up and adding to a plate of nachos or using it as a fresh and fun topping for tacos. |
| In the News Mediterranean Diet & Brain Damage |
| The benefits of eating a Mediterranean-style diet are both vast and well-documented. While previous studies have proven that a diet rich in olive oil, whole grains, fish and fruit can lower risks for depression, cancer, heart disease and premature death, a new study that was previously completed takes on a new possible benefit: protection against brain damage. Led by Dr. Nikolaos Scarmeas, an associate professor of neurology at Columbia University Medical Center, 712 men and women averaging 80 years of age with no history of stroke received MRIs to look for brain damage (tissues that have died because of reduced or cut-off blood supply). In all, 238 people had at least one area of brain damage. The researchers also looked at how well the participants had followed a Mediterranean-style diet for the six years before the MRI. "What we found was, those people who were following a healthier diet, more Mediterranean-like, had fewer brain infarcts, strokes, on the MRI," Scarmeas said. Their risk for having such damage was lowered by up to 36 percent, he said. In earlier studies, Scarmeas and his colleagues have shown that a Mediterranean diet could help lower the risk for Alzheimer's disease and might lengthen the life of those who have the disease. Now, he said, the new findings may help explain the reason for this -- that those who eat the healthiest have the fewest number of brain problems associated with cognitive decline. Source: www.healthday.com For more information on the Mediterranean Diet, please visit Oldways. |
| New Packaging Barnier Selection Packaging Transition |
| FoodMatch is pleased to announce:New Bag-In-Box packaging on many Barnier Selection items!Same great taste in a convenient and new space-saving bag. Barnier Selection olives packed in bags save space and promote safety in the kitchen! Visit our Online Catalog or call customer service at (212) 244-5050 for more information. |
| Quality Control News FoodMatch Joins the Rapid Recall Exchange |
| FoodMatch is pleased to announce that we have recently become a registered member of the Rapid Recall Exchange. This online service allows food companies to promptly and accurately initiate, target, deliver and receive comprehensive product recall information through a single, convenient, easy to use web-based service. Effectively communicating with retailers, wholesalers and suppliers is essential for brand protection and assurance. The Rapid Recall Exchange was commissioned by the Food Marketing Institute (FMI) Associate Member Advisory Board and developed by GS1 US™ (creators of the U.P.C. bar code system) in collaboration with FMI, the Grocery Manufacturers Association as part of their commitment to enhanced food and product safety, brand protection and consumer confidence. It is also endorsed by the National Grocers Association. Source: Rapid Recall Exchange To learn more about FoodMatch's Quality Control program, please visit the QA section of FoodMatch.com. |
| Recipe Feature 5 Ideas with Chef Brett |
| Welcome to the first installment of "5 Ideas with Chef Brett." In this new FoodMatch feature, we provide our corporate chef, Brett Greenberg, with a popular FoodMatch item and he provides you with 5 unique recipe ideas. This Month: Barnier Caper Salad (FM Item # FR737)Barnier Caper Salad is a unique combination of uncharacteristically mellow capers mixed with mild whole garlic cloves, red and yellow peppers, finished in a light vinaigrette. From sauces to appetizers to main courses, here are Chef Brett's 5 Ideas for Caper Salad:1. Salsa VerdePurée Barnier Caper Salad with a spoonful of mustard, a handful of fresh parsley, and some red wine vinegar in a food processor. A great "quick" marinade for seafood. Also excellent as a sauce. 2. Caper PestoPulse Barnier Caper Salad and either pine nuts or walnuts and parmesan cheese in a food processor. Caper Pesto can be spread over fish before cooking or used as a condiment. 3. Cold Seafood SaladCombine Barnier Caper Salad with cooked and cooled baby shrimp, lump crab meat, scallops, chopped celery, green onion, and fold in either mayonnaise or vinaigrette. Season with salt, pepper, and Old Bay. 4. Lemony-Caper Risotto w/Seafood Prepare your favorite basic risotto recipe and add Barnier Caper Salad (crush garlic cloves before) and lemon juice at the end. Fold in lemon zest and parsley. Serve alongside or as a bed for your favorite fish. 5. Shrimp Putanesca Heat butter and oil in pan. Add anchovy and garlic cloves from the Caper Salad. Cook until anchovy is broken down and dissolved and garlic becomes fragrant. Add shrimp and toss until just cooked. Add remainder of Barnier Caper Salad and mix-in pitted kalamata olives, chopped Roasted Tomatoes, and crushed chile flakes. Toss until hot and pour over pasta. |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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Happy Valentine's Day!
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What's better than chocolate on Valentine's Day?
A box of all-natural FoodMatch treats, of course!
On Valentine's Day (and everyday), we hope you remember that Mediterranean Diet staples such as olives, peppers, beans and tomatoes are satisfying for the heart, mind, body and soul.
Did you know that the Mediterranean Diet boasts the following health benefits:
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Reduction in mortality from cardiovascular disease
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Fewer reports of coronary heart disease, cancer, obesity, high blood pressure, hypertension and diabetes
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Protection against Parkinson's disease and rheumatoid arthritis
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Improved cognitive scores among babies
Pictured (Clockwise): Roasted Red Tomatoes, Stuffed Cherry Peppers, Gigandes Beans in Tomato Sauce, Peppadew, Roasted Tomato Bruschetta, Red Kardoula Peppers stuffed with Feta, Red Pepper Strips, Mt. Athos Olives stuffed with Red Peppers.
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Saveur Magazine features Divina Roasted Red Tomatoes
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 Every year, "Saveur Magazine" publishes their "Top 100" list of favorite food finds. This year, coming in at #6 was the fish sandwich from The Ravenous Pig, an American Gastropub in Winter Park, FL.
Here is the skinny on what makes this sandwich so delectable, as told by Rob Sharpstein, contributor to Saveur:
"They sear a thick filet of local grouper, mahi-mahi, or wahoo with butter, garlic, and thyme until it's crunchy outside but terrifically moist within. Then they place that on a freshly baked brioche bun with a little gribiche sauce made with chopped egg, capers, and cornichons. They top it all with buttery Bibb lettuce and sweet, slow-roasted tomatoes."
The slow roasted tomatoes that Rob writes of are none other than Divina Roasted Red Tomatoes. Grown in the USA and produced exclusively by FoodMatch, both our Roasted Red and Yellow Tomatoes are award-winning recipes! Tomatoes are hand-picked at peak ripeness and slowly roasted to develop a luscious texture and flavor. They are finished in a marinade of garlic, herbs and a blend of extra virgin olive and canola oils.
You can read more about this sandwich and all 100 "finds" in the Jan/Feb 2010 issue of Saveur Magazine or by visiting Saveur on the web.
Story and photo used courtesy of Saveur Magazine.
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| In the News The fight against childhood obesity |
 A new initiative led by First Lady Michelle Obama is renewing the fight against childhood obesity in the United States. Through identifying causes to the problem and providing suggested solutions, she hopes to reverse the dangerous weight trends that effect our nations youth.
Identified as the biggest causes of childhood obesity:
- Working parents who are given no other choice than to place their priority on fast food as opposed to healthy food.
- School vending machines that are stocked with candy and soda
- Food companies that spend billions of dollars annually advertising unhealthy food to kids
- Lower income neighborhoods where markets are forced to only stock shelf-stable foods full of preservatives rather than fresh fruits and vegetables
- Lack of time spend outdoors by children due to video games, television and internet
Identified as possible solutions:
- Continuous education, starting at an early age about nutrition, exercise and health
- Use celebrities, athletes, prominent local political figures and business leaders as health role models. Children are more likely to not feel lectured at if the information comes from these figures rather than parents. Parents should act as reinforcement.
- Ensure that health education programs in the government become fully funded and active
The Director of Yale's Prevention Research Center and obesity expert Dr. David Katz explains that "you don't just go from epidemic obesity to epidemic leanness. We must work to shift the massive momentum of our society in the right direction." Hopefully, with the support of the First Lady, this is a first step in the right direction.
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| New Crop Olives In Stock Now! Divina Castelvetrano, Barnier Lucque & Picholine |
 At FoodMatch, the first months of the year are a time for new crops of certain olive varietals to make their way into the marketplace and into your kitchen. Olive crops, like all fruits and vegetables, are never identical from one year to the next. There can be variances in flavor profile, shape, size, color, texture, etc.
FoodMatch works hand-in-hand with our olive producers throughout the year to monitor the status of new crops and ensure that the newly picked fruit will provide you with the taste and appearance you've come to rely upon. For our growers, the new crop harvest is a time to celebrate a year's worth of hard work and persistence to ensure that each olive tree produces the best possible fruit.
Here are some of the new crop green olives that are currently available at FoodMatch:
Divina Castelvetrano Olives (FM Item # 30102)
From Italy, Castelvetrano olives are often first identified by their incredibly v
Barnier Lucque Olives (FM Item # FR502)
Perhaps one of the reasons Lucque olives are so distinctive and unique is the extreme precision it takes to properly harvest them. The Lucque olive trees have female flowers that must be pollinated by Caillon or Amelo trees that bear male flowers. The pollination period lasts for only three days during the month of April. This means that if France experiences weather problems in April, the Lucque crop can be compromised. Barnier Lucques are almond shaped olives, bright green, firm and meaty. They are grown in the Languedoc region of Southern France and distinguished by a wonderully crisp, nutty flavor.
Barnier Picholine Olives (FM Item # FR503)
Similar to Lucques, the Picholine varietal is a Barnier Fresh Harvest olive that is cured in Southern France using all-natural, artisnal methods that have been passed down through generations, preserving the inherent, clean and authentic flavors of the crop. Picholines are smooth and fresh tasting, never acidic. They are a traditional French cocktail olive.
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Food for Thought
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 Jim Lahey, the owner/founder of Sullivan St Bakery in New York City, recently published the book, My Bread: The Revolutionary No-Work, No-Knead Method. In it, Lahey provides countless recipes and photos for the breads he is renowned for.
FoodMatch was proud to read the following in Lahey's recipe for Olive Bread:
"What I turn to most often are pitted kalamata olives soaked in a pure salt brine-nothing else, just salt. A commonly available kalamata that I'm very fond of is made by Divina and can be found at many supermarkets and gourmet stores."
"Publisher's Weekly" said the following of My Bread...:
"Lahey's passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes."
Jim Lahey's book can be found on amazon.com and at bookstores nationwide.
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| News from the Fields Kalamata Olive Crop Updates |
 The early word from our growers in Greece on this year's crop is mixed.
The total size of this year's Kalamata olive crop should be approximately the same size as last year (30,000-35,000 tons). In general there will be a higher percentage of larger caliber olives.
We expect this crop to be somewhat lighter in color. Rainy conditions and a lack of sun in October prevented many of the olives from turning dark and delayed the harvest. The larger calibers are now dark and are being harvested. Many of the smaller calibers are still on the trees and still too light to be picked.
Unseasonably low temperatures in June and July, combined with humidity, encouraged olive fly (Dakus Oleae) outbreaks, particularly in the Peloponnese (Southern Greece) around Laconia. Some growers are fine while others have up to 20 % of their fruit affected. It all depends on the location of the groves. Reports from the other regions, Livanata (Central Greece) and Agrinio (Western Greece) have similarly reported that from 5% - 20% of the crop has been attacked by the olive fly.
Even though our growers are sorting the fruit after they harvest, we will have to be extremely selective in the batches of olives we buy. We will also take extra care during final sorting at our plant. These steps will insure that the final quality, flavor, and texture of the new crop will meet the standards that you've come to expect from Divina.
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| FoodMatch Feature Dalmatia for the Holidays |
 The holiday season is filled with passed-down family recipes, large joyous meals and sinfully delicious desserts. At FoodMatch, we believe that our Dalmatia line of spreads and tapenades best fits into all of those categories, creating the ultimate holiday culinary experience.
Dalmatia produces sweet and savory spreads from the Adriatic coast of Croatia. Working directly with farmers and artisans, Dalmatia's products are an authentic expression of Croatia's culinary traditions.
Entertaining friends for a holiday party?
Layer cheeses such as French brie or triple crème with Dalmatia Fig and Orange Fig Spread. Add mix-in ingredients such as chopped walnuts, almonds or dried fruits and serve with your favorite cracker or crostini.
Baking cookies to hand out as gifts to friends and co-workers?
Our recipe for Peanut Butter and Ficoco thumbprint cookies can be found on Ficoco.com. An all-natural and fat-free spread, Ficoco has the rich flavors of cocoa and fig without the guilt of traditional holiday desserts. Top the cookies with sprinkle of colored sugar for a more festive treat.
Searching for the perfect holiday host or hostess gift?
Dalmatia Green and Black Olive Tapenades are made from hand-selected olives that are puréed with extra virgin olive oil and sea salt. My Mom's Red Pepper Spread, a recipe that dates back to the 15th century, captures the intense flavor of sweet roasted red peppers and garlic rounded out by smoky eggplant and mild chiles. This trio of savory spreads is a great gift to give thanks throughout the season.
The versatility of the Dalmatia line of products makes for a superb cooking ingredient or unforgettable holiday gift. Spend this season with Dalmatia!
To learn more about these products, please visit Dalmatia on FoodMatch.com.
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| Featured Recipe Peppadew |
 Peppadews are a unique South African pepper that have a distinctive sweet-hot-spicy flavor profile and a crisp texture. Peppadew Sweet Piquante Peppers are all-natural, Kosher certified and have an impressive 24-month shelf life.
In celebration of the season and to highlight the versatility of its product line, Peppadew recently published 12 new and exciting holiday recipes. We've included one of our favorites from their list: Peppadew Cranberry Relish.
Ingredients
- 2 oranges
- 1 tbsp sunflower oil
- 1 red onion, finely chopped
- 10-12 Peppadew™ Mild Sweet Piquanté Peppers, drained and chopped
- 115g sugar
- 450g fresh or frozen cranberries
Directions
- Pare one orange thinly in strips, avoiding the white pith. Add the strips to a small pan of boiling water and simmer for 3 minutes. Drain. Squeeze both oranges and strain the juice into a jug.
- Heat the oil in a pan and fry the onion for 4-5 minutes until softened but not browned. Add the piquanté peppers and cook for 2 minutes more.
- Pour in the orange juice and add the sugar. Stir over the heat until it has dissolved, then add the cranberries and strips of orange rind. Simmer for about 5 minutes until the berries are just tender. Tip into a bowl. Serve cold.
To view Peppadew's "12 Days of Christmas" recipes, visit http://www.peppadew.com/12_recipes/us. Photo is used with the permission and courtesy of Peppadew.
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Peppadew & FoodMatch
FoodMatch carries a wide-range of the Peppadew brand of products. Please call your local sales representative or our customer service department at (800) 350-3411 to learn more.
FM Item # 00020 Peppadew Peppers 3/70 oz bags
FM Item # 00023 Peppadew, Diced 3/70 oz bags
FM Item # 00022 Peppadew Peppers, Retail 12/14.75 oz jars
FM Item # 00027 Goldew Peppers 3/70 oz bags
FM Item # 00044 Goldew Peppers, Retail 12/14.75 oz jars
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| FoodMatch Employee Profile Tara Brennan-Shaub |
 Our Vice President of Sales on the East Coast, Tara Brennan, recently (and impressively) completed the NYC Marathon. Below, she talks about her incredible experience:
"As a little girl, every year on Marathon Sunday my father would take my brothers and I to the base of the Verrazano Bridge on Staten Island to watch the start of the race. Even at a young age, it was mesmerizing to see thousands of people gathered full of excitement and confidence yet also with the underlying uncertainty brought on by the enormous task at hand. As I got older it connected for me that these people were running the marathon for very personal reasons and for no one but themselves. As years passed I decided to put running a marathon on my goal list. I ran my first NYC Marathon in 1998 and just recently, on November 1st, ran my sixth. Making this race particularly special was that I had the opportunity to meet the Mayor of NYC, Michael Bloomberg. (Recognizing Election Day was the following Tuesday, the Mayor was uncharacteristically charismatic.)
While training, I'll often mentally compare the similarities of running a marathon with my career. In both cases, to succeed and not fall behind, there is a high level of determination and commitment needed. The common goal is to complete a task; with running its 26.2 miles and with my career it is continually being valuable as a partner to the men and women I work with. Many times I have been motivated by FoodMatch and my colleagues' high standards and quest for achievement and it's always gotten me past the next difficult mile."
On behalf of FoodMatch and our colleagues, we'd like to congratulate Tara on the successful completion of another NYC marathon!
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com
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| Food for Thought |
| Due in large part to the success of the movie "Julie and Julia", French cuisine and cooking are rejuvenated this summer. The Los Angeles Times reported that Mastering the Art of French Cooking, written by the film's focal character Julia Child, recently spent time as the #1 selling book on amazon.com. Acclaimed chef Alice Waters notes that Child's love of good quality food and the art of considering cooking a pleasure rather than a chore can be seen when watching her "smack her lips and talk about how beautiful the vegetables are. That's what has caught fire. This is a delicious revolution." For more information on how FoodMatch embraces France's rich culinary culture, visit the web page for our Barnier brand of French olives and specialties. |
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| New Items from FoodMatch Mt. Athos Green Stuffed Olives in Brine |
New Items from FoodMatch! Mt. Athos Green Olives Stuffed with Feta Cheese in BRINE&Mt. Athos Green Olives Stuffed with Sundried Tomatoes in BRINE Divina announces a new packaging option for two stuffed olives. Mt. Athos Green Stuffed with Feta Cheese and Mt. Athos Green Stuffed with Sundried Tomatoes are now available packed in brine!
Brine, the traditional packaging liquid for olives, is what they are cured in to maintain their original, authentic flavor and texture. Brine is also what keeps olives hydrated. We've included a small amount of sunflower oil to add a nice sheen to the olives when displayed on olive bars. Another added benefit is that these stuffed olives have more applications - try them as a unique cocktail garnish.
Mt. Athos green olives (the Halkidiki varietal) are ideal for stuffing. The olives are buttery and mild with a smooth, firm texture making it the perfect co-star for the filling. Their large caliber allows for plenty of filling, too. The olives are grown by small family farmers in Greece on the Halkidiki Peninsula, near Mt. Athos. Naturally cured following artisanal, traditional methods protects flavor and texture, ensuring the olives taste the way they would if you were sitting in a taverna in Greece! Perhaps their most impressive trait, all Divina stuffed olives are filled carefully and artfully by hand.
FoodMatch will continue to offer the two stuffed olives packed in 100% sunflower oil for those who prefer oil-packed options.
Mt. Athos Green Olives Stuffed with Feta Cheese in Brine (New Item #D0402)It doesn't get more authentically Greek than this! Smooth, creamy Greek Feta cheese fills the Greek classic Halkidiki green olive. Mt. Athos Green Olives Stuffed with Sundried Tomato in Brine (New Item #D0474)Full-flavored, firm sundried tomatoes make this olive a savory snack. Please contact your local FoodMatch representative to request information or samples. You can always call our customer service directly at (212) 244-5050. |
| Back to School Snack Ideas Barnier Grab an O |
What are Barnier Grab an O?Colorful and innovative, Grab an O is a classic French olive product line fused with cutting-edge design, resulting in a cool, contemporary lifestyle brand. The hanging notch in the packaging offers versatile merchandising solutions. What flavors are Barnier Grab an O available in? French Country Olive MixA colorful blend of green, pink and black olives in a lively marinade of peppers, spices and French viniagrette. Item # 10101 | Case pack 6 x 4.4 oz Green Olives with Provençal HerbsFull-bodied, fruity olives marinated in Herbes de Provence. A mix of basil, thyme, rosemary, marjoram and savory. A Provençal favorite! Item #10206 | Case pack 6 x 4.4 oz Niçoise-Coquillo Olives
This small, tender olive is naturally cured to bring out a rich, faintly smoky taste. Pairs well with cheese such as feta and even fruits like watermelon.Item # 10403 | Case pack 6 x 4.4 oz Picholine Olives
The queen of green olives, Picholines are crisp, yet tender and slightly salty. This is a great starter olive for children of all ages.Item # 10209 | Case pack 6 x 4.4 oz |
| In the News New U.S. Food Safety Laws |
New U.S. Food Safety Laws Closer to Approval
Legislation aimed at a comprehensive overhaul of the U.S. food safety system was passed on July 30 by the House of Representatives. The bill would give the Food and Drug Administration (FDA) the authority to order the recall of tainted foods and require more frequent inspections of food processing plants. To help finance the inspections, the bill would impose a yearly fee of $500 to be paid by food processing plants, with a $175,000 cap for large companies with multiple plants. Among the bill's other provisions are a mandate that records of processing plants be made available to inspectors and investigators and a requirement that processing plants develop elaborate safety plans meant to prevent food contamination problems. In addition, the bill would direct the FDA to create a system that would better trace food products and ingredients as a way of quickly getting to the source of future outbreaks of food borne illness. The bill must also pass the Senate, which is expected to act on the legislation in the fall. |
| Employee Profile Meabh O'Neill |
Just the Facts:
Name: Meabh O'Neill
Department: Sales
Job Title: Regional Sales Manager - Midwest
Years at FM: 7.5
Hometown: Santa Monica, CA
Describe your typical day at FoodMatch: "The greatest aspect to my job is that there is no typical day. To sum it up however, maintaining a direct flow of communication is what my job entails. The majority of my time is spent on the road working directly with customers either at the restaurant level or in the stores."
What is your favorite FM memory? "One very snowy NYC day, a co-worker and I decided to get a Christmas tree for our new office on 38th street. Despite the 6 block trek that left us cold and wet, we had a blast decorating and were so very proud of our accomplishment that day. It brings me such joy to see the tree and the majority of its orginal decorations still present come holiday time."
What are some hobbies or little known facts about yourself? "I love the arts! From performing to viewing, music, acting and dancing have always been a part of my life. Had I not been bit by the foodie bug, I would probably still be pursuing today."
If you're visiting Chicago, be sure to... "Take the architectural river boat tour. I did it during my first visit and was fascinated by the history the city holds. A great book that captures the rebuild of the city following the great fire is "Devil in the White City". Great read and truly a tribute to the city's ability to re-invent itself and become the infamous Second City." |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc. Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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| Food for Thought Summer Foods |
Summer is upon us and it is time once again to enjoy a whole new season of culinary treats. Here are a few ideas to turn some everyday must-haves into summer treats:Just Add Ice
- Need a caffeine fix every morning? Try a refreshing iced coffee to start your morning.
- Prefer tea? Iced green tea is full of healthy antioxidants. Sweeten with honey and ginger for a sweet & spicy kick.
- Freeze your fruit! Instead of ices with high fructose corn syrup, try putting fruits like grapes and berries in the freezer. They're great for a snack or as "ice cubes" in summer cocktails.
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| Breaking News Roasted Tomato Crop Update |
| This week, FoodMatch President Phil Meldrum visited one of the fields that we have leased to grow our 2009 Summer Tomato Crop. Located in Milwood, VA, the field is referred to as the "Bottomlands" because of its direct location on the banks of the Shenandoah River. FoodMatch is optimistic that the fields will be ready for tomato harvesting by August. This visit is another wonderful illustration of the in-depth involvement FoodMatch has with its growers. We believe that quality and authenticity are a direct result of traceability. |
| New from FoodMatch Peppadew Goldew Peppers |
| Just the Facts Item Name: Peppadew Goldew PeppersItem #: 00027Origin: South AfricaCase Pack: Bulk (3/70 oz bags) Retail (12/14.75 oz jars) Peppadew's newest sensation, Goldew Peppers, are sweet, tangy and have flavor notes of apricot and tropical fruits. Cultivated 100% naturally by Peppadew, this recent addition to the pepper family is locally grown, hand harvested, hand seeded and pickled in the Limpopo Province of South Africa. Peppadew's Goldew Peppers are a great addition to antipasti platters and cheese plates. We also suggest that you try hand-stuffing them with favorites such as goat cheese or tuna salad. For more information, or for samples of Peppadew Goldew Peppers, contact your local FoodMatch representative or call us direct at (800) 350-3411. |
| 2009 Summer Fancy Food Show Preview |
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| In the News All About Canola |
The 2009 Canola CropNews of canola production has increased recently as a result of widespread frosts in Canada, the world's largest producer of canola. According to the Canola Council of Canada, frosts are the most widespread they've seen in the past five years. Cool weather can be both positive and negative for canola. The downside is that cool weather leaves production behind schedule. In this case, estimates are that this year's canola crop will be delayed for 2-3 weeks. The frost develops bare pockets of space in the ground which allows weeds to grow. Harvesting cannot begin until these weeds are removed. The good news is that cool weather has almost no effect on crops of canola in an early growing stage since they are not yet vulnerable to frost. There is general optimism that if June can provide good moisture with reasonable heat, the 2009 canola crop will fully recover. Intresting Facts About Canola Oil
- Canola Oil is the second most consumed oil in the United States, representing 7.5% of oil in the US marketplace. (Soybean is #1)
- Canola Oil is free of cholesterol and rich in Vitamin E
- Canola Oil is pressed from seeds produced by Brassica, the same plant family that includes cauliflower and cabbage.
FoodMatch & Canola OilOur Canola/Extra Virgin Blends set the standard in taste, quality and value. Affordable, fruity and full-flavored, our blends have the taste of a truly fine extra virgin olive oil and the high smoke point of canola oil. They are the choice of top chefs nationwide who prefer them over pure and pomace olive oils. Item # Product Description Case Pack D0010 75% Canola / 25% Extra Virgin Blend 6/1 gal D0011 75% Canola / 25% Extra Virgin Blend 1/35 lb D0030 90% Canola / 10% Extra Virgin Blend 6/1 gal *All canola blended oils are Kosher certified |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc. Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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| Upcoming Events |
| May, 2009National Restaurant ShowChicago, ILMay 16-19Booth # 7524 June, 2009IDDBA ShowAtlanta, GAJune 7-9Booth # 3360 |
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| Food for Thought |
Did you know...Depending on what method you use to cook your vegetables, you might be cooking away all of its antioxidants! Some vegetable cooking methods such as using a flat metal surface or griddle may be better than others such as boiling or microwaving when it comes to maintaining beneficial antioxidant levels. A new study in the Journal of Food Science analyzed the results of six cooking methods on 20 vegetables. Below are some of the results: · The highest antioxidant loss was observed in boiling cauliflower, peas and zucchini.
· Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
· The only vegetables that increased their antioxidant levels after all cooking methods were celery and carrots.
· Artichokes were the only vegetable that kept its high antioxidant level during all cooking methods. |
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| 2009 NASFT SOFI™ AWARD NOMINEES ANNOUNCED |
FoodMatch is proud to announce that two of its products have received 2009 SOFI™ Award nominations from the NASFT!
Outstanding Non-Perishable Foodservice ProductDivina Baby Artichoke Hearts in Oil Outstanding Soup, Stew Bean or ChiliDivina Gigandes Beans in Vinaigrette 2009 SOFI™ Awards:
A SOFI™ Award is considered to be the specialty food industry's highest honor. In 2009, a national panel of industry elite evaluated 1,433 submissions. They choose 111 contenders in 33 categories to honor excellence in the specialty food and beverage categories. Gold winners will be announced in New York City at the Summer Fancy Food Show on June 29th.
Divina Baby Artichoke Hearts in Oil (Item #53000) These perfectly bite-sized artichokes have a silky texture and natural, clean flavor. They are an impressive centerpiece to any antipasti platter and a mouth-watering addition to salads, chicken and fish. Add as a unique topping for flatbread/pizza or even puree as an ingredient in dips and spreads.
Divina Gigandes Beans in Vinaigrette (Item #50840) Our giant white mountain beans from Northern Greece are impressively plump, buttery and creamy. Their vibrant and summery-fresh vinaigrette makes these beans a staple ingredient in all homemade soups, stews and chili's.  Above: Divina Baby Artichoke Hearts in Oil Above: Divina Gigandes Beans in Vinaigrette |
| New from FoodMatch Castelvetrano Olives |
| Just the Facts:Item Name: CastelvetranoFM Item #: 30102Case Pack: 1/10 lb pailOrigin: ItalyShelf Life: 12 months (refrigerated) Flavor Profile:Castelvetrano olives, named after a town on the northwestern coast of Sicily, are the Nocellara del Belice varietal. Divina Castelvetrano olives are naturally bright green with no additives. They are meaty and juicy with a mild, sweet flavor. In the news:A recent article published in the San Francisco Gate dubbed 2009 the "Year of the Castelvetrano," noting that: "Castelvetranos are harvested young and cured in lightly salted brine, which accounts for their bright green hue (it's not food coloring) and meaty texture. With a mild, nuanced flavor that's both salty and sweet, the fruit appeals not only to olive aficionados, but also to those who shy away from stronger, brinier varieties."For more information on how to get Castelvetrano olives from FoodMatch, please contact your local sales representative or call our office at (800)350-3411. |
| News from Marketing National Restaurant Association Preview |
 FoodMatch is pleased to annouce that we will be exhibiting at the 2009 National Restaurant Association (NRA) tradeshow later this month. Located in North Hall / Level 3, you can visit us in Booth # 7524! Celebrating its 90th year, the NRA Show is the largest single gathering of restaurant, foodservice and lodging professionals in the world. The event attracts attendees and visitors from more than 100 countries and showcases over 65 free educational classes. The NRA Show is open to the public. As a trusted source for superior quality, all-natural ingredients from the Mediterranean, FoodMatch offers every foodservice solution to meet your challenges and needs. Whether you are a chef, prepared foods department, caterer or commisary, FoodMatch is your one-stop destination for authentic taste, traceability and quality. |
| Employee Profile Jill Seale |
Just the Facts:Name: Jill Seale
Department: Logistics
Job Title: Import Specialist
Years at FM: 0.5
Hometown: Merrillville, Indiana
Describe your typical day at FoodMatch:"The biggest duty I have here at FoodMatch involves tracking and handling our many containers that come in from over-seas after the products make their way onto a steamship. I track their US arrival dates and ensure that our US Customs and FDA paperwork is in order. These are the necessary steps that must be taken before our containers make it to the warehouse and the customer."
What is your favorite FM food product? "Though I am no where near finished when it comes to sampling all of the products in our catalog, some of my favorites include the Greek Olive Mix marinated with Crushed Chili's, Green Cerignolas, and Roasted Red Peppers."
What are some hobbies or little known facts about yourself?
"Though from Indiana originally, I spent the past nine years living in Tampa, FL, working for the Florida Dept. of Environmental Protection as a Waste Management Compliance and Enforcement Inspector. My husband Eric and I moved to New York with our dog Franklin last fall and enjoy exploring our new area, taking weekend trips around the region and generally figuring out which way the wind blows in NYC." |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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| Food for Thought History of the Tomato |
 First Bite...
For many centuries in both Europe and the United States, tomatoes were considered a forbidden fruit. It was theorized (with no factual evidence to back it up) that eating a tomato was certain to prove fatal. This hypothesis was turned on its head on September 26, 1820 when Colonel Robert G. Johnson devoured a basket full of tomatoes on courthouse steps in Salem, NJ.
Vegetable or Fruit?
In 1893, the Supreme Court ruled that tomatoes were to be categorized as a vegetable (even though botanically they are a fruit). Due to the fact that vegetables and fruits are subject to different import duties, there was a legitimate need to define it as one or the other. The court ruled in favor of calling tomatoes a vegetable given that it was much more commonly eaten as one.
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| New from FoodMatch Roasted Garlic Cloves |
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DIVINA ROASTED GARLIC CLOVES
 Just the Facts:
Item Name: Divina Roasted Garlic Cloves
Item #: 73000
Origin: USA
Case Pack: 3/4 lbs
Roasted with aromatic herbs to mellow, carmelized perfection, Divina Roasted Garlic Cloves are a mouth-watering and irresistable addition to any mediterranean bar or foodservice application. Grown in California, the whole garlic cloves are ideal sauteed with chicken or fish and make a wonderful addition to pasta. This product is so versatile, you can even simply spread it on top of a warm and crusty piece of bread.
Featured Recipe: Roasted Garlic Potatoes
Serves: 4
INGREDIENTS DIRECTIONS
2 lbs Baby Yukon Gold or Red "New" Potatoes - Preheat oven to 425 degrees F.
10 cloves DIVINA Roasted Garlic - Quarter potatoes into uniform pieces and
3 Tbsp Extra Virgin Olive Oil place into a ziploc bag.
1 Tbsp Honey - Smash Roasted Garlic cloves until smooth
2 Tbsp Fresh thyme, chopped and add to bag.
Salt - Mix all other ingredients into the bag until
Freshly Gound Pepper all of the potatoes are coated.
- Place potatoes onto a baking sheet and
roast in oven until brown and tender. 25-30
minutes.
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| Breaking News Oldways updates the Med Diet Pyramid |
| Oldways, a Boston-based non-profit educational organization, prides itself on effecting the way people eat through positive and practical culinary and educational programs that have their roots in science and tradition.
As creators of the Mediterranean Diet Pyramid, Oldways recently held an international conference with leading nutrition scientists to review recent studies that expand upon already known benefits of the Mediterranean Diet. Based on new findings, the following updates were made the Med Diet Pyramid:
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- All plant foods have been combined into a single category. Included in this group are fruits, vegetables, grains (mostly whole), beans, seeds, nuts, olive oil, herbs and spices (a new addition to this Pyramid).
- It is now suggested that you incorporate fish into your diet at least twice per week.
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The actual pyramid illustration has been changed to celebrate and honor the vibrant and exciting foods of the Mediterranean. It is argued that we "eat with our eyes first," and the newly designed Mediterranean Food Pyramid takes major steps forward in getting consumers interested and excited about the delicious and healthy foods of the Mediterranean.
The New Mediterranean Diet Pyramid
Source (and for more information), visit Oldways.
For more information on FoodMatch and the Med Diet, visit FoodMatch.
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| Featured Item of the Month Peppadew Deli Cups |
 Peppadew (Sweet Piquante Peppers)
Peppadews are a unique South African pepper that have a distinctive sweet-hot-spicy flavor profile that awakens and excites the palate.
Its crisp texture and unique shape make Peppadews a popular item to stuff with soft cheeses. Other uses include:
- Saute with your favorite proteins and vegetables
- Use the brine as a marinade for chicken or fish
- Chop or slice to add flare on pizza and salads
Divina Deli Cups
Divina Deli Cups are fresh packed and sealed for the refrigerated case to ensure optimal flavor. They are all-natural, with no preservatives or artificial coloring.
Divina Deli Cups are the ideal item to merchandise next to your hummus and cheese section and boast an impressive 12-month shelf life.
We invite you to contact your local FoodMatch sales representative for more information or samples of Divina Peppadew Deli Cups. For our customer service department,
call toll-free at (800)-350-3411.
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| In the News Anti-Cancer Properties Found in Olives |
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 "Let food be our medicine" - Hippocrates
Two recent scientific stuides have found evidence suggesting that there are properties in olives that may be helpful in fighting colon and breast cancer. Experiments performed on olive skins in Barcelona and Granada show that cancer treatments using maslinic acid can potentially slow down cell growth and in some cases even kill colon cancer cells. The concentration of maslinic acid in olive skin can be as high as 80%. This is much greater than other medicinal plants containing the same acid.
A second study, this one on extra-virgin olive oil, found that certain plant chemicals in the oil can help fight breast cancer. Extra-virgin olive oil is produced by cold-pressing olives without using chemicals. This process preserves beneficial compounds which would otherwise be lost. When tested against HER2 (a gene that promotes breast cancer), compounds in the oil called polyphenols caused the cancerous cells to die.
In both studies, scientists suggest that the results could lead to new treatment agents in the fight against both colon and breast cancer. At the very least, these findings are further support for the benefits of the Mediterranean Diet.
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| Food Industry Trends The Rise of the Home Cook |
 As the United States economy continues to impact the daily lives of Americans, people are looking for new ways to save money while retaining some of the luxuries they had grown accustomed to. So it should come as no surprise that home-cook related businesses and media are thriving.
At New York City's Institute of Culinary Education, enrollment is up 15% from a year ago. These classes, while costly, will eventually save a home-cook money if the lessons learned in the classroom are brought back to the kitchen table. High-end kitchen retailer Sur La Table has found that offering luxury goods for a discount if purchased online can lead to big profits. Their sales are up almost 5% in 2009. Even food websites and magazines, most of which offer information and subscriptions at a low cost are cashing in on advertising revenue from increased readership. Epicurious.com reports a year-to-date increase in online traffic at 10% while magazines such as Saveur and Bon Appetit are thrilled with record circulation.
Highly rated television shows such as Bravo's "Top Chef" and culinary focused channels such as Food Network inspire and encourage budding home-chefs. For the food industry, this can only mean good things. Increased knowledge and know-how will hopefully be something that contributes in sustaining our industry through challenging times.
Source: The Associated Press
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com
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| Food for Thought |
 This Month's topic: Chocolate
"All you need is love. But a little chocolate now and then doesn't hurt." - Charles M. Schulz
"Forget love ... I'd rather fall in chocolate!" - Anonymous
"The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain."
- Thomas Jefferson
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| New from FoodMatch Dalmatia Ficoco |
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NEW FROM FOODMATCH!
Dalmatia Ficoco
A new, delicious and healthy dessert sauce!
Just the Facts
Dalmatia Ficoco Fig & Cocoa Spread
Item #: 26300
Origin: Croatia
Ingredients: Figs, pure sugar cane, cocoa powder, fruit pectin & citric acid.
Pack Size: 12/8.5 oz
What is it?
Ficoco - named for the two main ingredients - figs and cocoa - is a healthy and decadent alternative to many of the dessert sauces and spreads on the market. Ficoco is all-natural, sweetened only with figs and pure cane sugar. It is fat free and contains no nuts, gluten or dairy. Ficoco is a delicious indulgence for everyone, including people with food allergies and parents concerned about the quality of sweets their children eat.
What to do with it?
--Serve warm over ice cream--
--Use as filling for a crepe--
--Place on Belgian waffles--
--Dip for grilled fruits--
--Mix-in for fondue--
--Accent to breakfast breads--
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| Marketing News Web Launch: Ficoco.com |
The FoodMatch marketing department would like to formally announce the introduction of
Ficoco.com is a fun and educational introduction to this spectacular new product from FoodMatch. Along with product descriptions and great photos you can also read what some of our greatest Ficoco-fanatics are saying this product. Borrow some recipe ideas like "Figgy Rice Pudding" or even submit your own for publication like the one below:
Ficoco Glazed Nuts
2 tbsp butter
¼ cup Ficoco
2 cups mixed nuts, raw, unsalted
¼ tsp cinnamon
¼ tsp cayenne pepper
½ tsp salt
1. Melt butter in a non-stick pan over medium heat.
2. Stir in Ficoco and when mixture bubbles, add nuts and remaining ingredients.
3. Toss to coat evenly, spread on a sheet of wax paper and separate nuts with a fork.
4. Let cool until glaze hardens.
5. Serve in salads or atop crostini with goat cheese
Ficoco.com is the most comprehensive online source
for all things Ficoco. Visit it today!
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| In the News The New Essentials |
 A recent article on Oprah.com piqued our interest when we read about what Oprah considers to be the new essentials to keep in your home pantry. These new "staple items" reflect several culinary trends including introducing international ingredients to your cooking and following the lifestyle and guidelines of the Mediterranean Diet.
Some of the suggested essential items include:
Mediterranean Olives
No stranger to this category, FoodMatch has always touted the great health benefits and taste of our olives. Classic Greek varietals such as Greek Olive Mix, Kalamata or Mt. Athos Green Stuffed with Feta Cheese offer a sense of tradition and history. Olives from France such as Lucque or Picholine can provide you with a clean, fresh flavor that is at once authentic, subtle and unique. For more information on Mediterranean olives, please visit the " Products" section on FoodMatch.com.
Harissa
This North African chile paste is ideal for adding a smoky, fiery flavor to meat, fish and chicken. It is traditionally made with roasted or dried peppers, garlic, cumin and other spices. FoodMatch has paired it with Lupini Beans from France. Similar to Edamame from Japan, Lupini Beans are a protien-packed snack from France. They have an addictive crunch and bold, spicy flavor.
Piquillo Peppers
Appearing on more and more menus across the country, Piquillos are Spain's signature pepper. They are both spicy and sweet and pair perfectly with seafood and vegetables. In their whole form, they are easy to stuff with items like tuna and sardines. FoodMatch has recently begun to use piquillo peppers marinated with both artichokes and grilled asparagus.
For more information on the Mediterranean Diet or any of the items you've read about above, please visit www.foodmatch.com.
Source: Oprah.com
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| FoodMatch Tribute Emma Bella |
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In the spring of 1998, Emma Bella joined the FoodMatch family to work as part of our accounting department. Our lives (and those of our customers) would never be the same.
Born in the Philippines, Emma lived her life with a strong sense of family, friendship and humor. Dubbed "Sherlock Holmes" for her ability to resolve accounts receivables department mysteries, Emma had a way about her that added unique moments to every day at the office. Long-time colleague Patti Kennedy recalls watching the ambidextrous Emma "simultaneously write with both hands while carrying on a coversation at the same time." To our customers, Emma's voice was more than just a business call...it was also a chance to share stories about children, hobbies and life.
The office prankster, Emma could often times be seen dressing up, dancing with inanimate objects and buying lottery tickets to share with employees. Not only did she do her job with skill and ease, but she made our office a lively and energy-filled place to work.
Emma passed away on December 18th, 2008 following her long fight with cancer. We use the word "fight" because that is what Emma was...a fighter. Never one to give in or give up, Emma came to work each day with a smile on her face and the determination to live each day to its fullest. For Emma, that meant a productive day at work and a relaxing evening with her daughter Anna, granddaughter Liana, family and friends. A deeply religious woman, Emma believed in Angels. Those of us who knew her know that she is with them right now, smiling down on her friends and family.
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| Upcoming Events March, 2009 |
March 6th, 2009
Research Chefs Association (RCA) Conference and Expo
Dallas, TX
FoodMatch Booth #: 600
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March 6th-8th, 2009
Natural Products Expo West
Anaheim, CA
FoodMatch Booth #: 3158
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FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
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| Food for Thought |
 With each new year comes a renewed effort to get our bodies in shape and shed some pounds. This month, "Food for Thought" takes a look at some quotes on dieting:
"When we lose twenty pounds... we may be losing the twenty best pounds we have! We may be losing the pounds that contain our genius, our humanity, our love and honesty." - Woody Allen
"To lengthen your life, shorten your meals." - Proverb
"I'm not overweight. I'm just nine inches too short." - Shelley Winters
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| New Item Profile Divina Roasted Tomato Bruschetta |
 NEW FROM FOODMATCH!
Divina Roasted Tomato Bruschetta
Divina Roasted Tomato Bruschetta is a sweet and robust combination of vine ripened and roasted tomatoes, garlic and herbs. The ability to instantly savor what is often times a labor intensive preparation process is what makes this fresh and firm bruschetta appealing to caterers, chefs, and prepared food departments.
Item #: 72000
Case Pack: 6/3.75 lb NET
Origin: USA
Ingredients
Tomatoes, Garlic, Oil (canola and EVOO), Salt, Onion, Herbs and Distilled Vinegar
Application Ideas
Divina Roasted Tomato Bruschetta has many uses beyond the traditional application. Here are some of our favorite suggestions:
- Pair with fresh basil atop mozzarella for a bruschetta caprese salad
- Spread on pizza as a fresh substitute for canned tomato sauce
- Spice up your sea bass, mahi-mahi or swordfish
- Fill a pita with bruschetta, chopped greek olive mix, cucumber, onion and feta cheese to create a deconstructed Greek salad.
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| Current Events New Trends in US Food Policy |
 Food industry terms like "real food" and "farm-to-table" may not be mainstream yet, but for some of the country's top chefs, several of whom traveled to Washington for Barak Obama's inauguration, the hope is that Obama's desire for nutritious food will encourage people to expand their horizons when it comes to what they eat. Many chefs today are encouraging diners to understand where their food comes from, going so far as to put specific farm and origin descriptions on the menu.
At his confirmation hearing, Agriculture Secretary Tom Vilsack made an overture to the growing number of food groups and experts who have criticized government subsidies for large corporate farms, saying he will seek to work "with those who seek programs and practices that lead to more nutritious food produced in a sustainable way." Chefs in Washington for the inauguration had many suggestions on how to improve food policy. Daniel Boulud, the veteran New York chef who has cooked for at least five former presidents, said he thinks the Department of Agriculture should "form an agency that exclusively oversees small farms." Lidia Bastianich, a New York-based Italian chef who has starred in several cooking shows on public television, says the government "needs to encourage regulations and incentives to small farmers to give them the opportunity to compete against the big giants."
A final idea that was proposed had the Obama family posting their daily menu online. The theory is that if people see the President eating healthy, they will be motivated to do the same. All we know for certain is that for the first time in modern history, a real focus is being placed on reversing the obesity trend in America. It will take influences from all over, whether it be the President of the United States or grocery shopping parents to finally begin solving the problem.
Source: Newsday
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| Featured Item of the Month LaMedina Organic Sundried Black Olives, Pitted |
 Brand: LaMedina
Name: Organic Sun-dried Black Beldi Olives, Pitted
Item #: 2022
Origin: Morocco
Case Pack: 2/11 lb NET
FoodMatch is always searching for unique and exceptional olive varietals to introduce to you. When we recently came across a limited crop of organic Moroccan sun-dried Beldi olives, we decided to secure the entire batch on the spot!
LaMedina Organic Sun-dried Black Beldi Olives are unique because of their naturally intense fruity flavor. These organic Moroccan olives truly capture the essence of black Beldis.
LaMedina Organic Sun-dried Black Beldi Olives (Pitted) are available in limited quantities. Be sure to contact your local FoodMatch sales representative for samples and more information.
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| News from Marketing Fancy Food Show Wrap-Up |
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For three days every January, FoodMatch builds a temporary home for itself at the Moscone Center in San Francisco. For us, the Winter Fancy Food Show is a time to unveil new items, catch up with old colleagues, meet new industry contacts and focus our attention on the upcoming year.
This was a special Fancy Food Show for FoodMatch as it was the culmination of a booth redesign project started over a full year ago. Our new furniture and backdrop (pictured below) created a magnificent setting for launching some exciting new products:
Divina Roasted Tomato Bruschetta
FoodMatch Item # 72000 Case Pack: 6/3.75 lb
Dalmatia Ficoco
FoodMatch Item # 26300 Case Pack: 12/8.5 oz
Organic Divina Mushrooms Marinated in Garlic & Herbs
FoodMatch Item # (Bulk): 55100 Case Pack: 2/6.25 lb
FoodMatch Item #: (Deli Cup): 52204 Case Pack: 12/8 oz
Divina Roasted Garlic Cloves
FoodMatch Item # 73000 Case Pack: 3/4 lb
LaMedina Organic Sun-dried Black Beldi Olives, Pitted
FoodMatch Item # 2022 Case Pack: 2/11 lb
2009 Winter Fancy Food Show Facts:
- FoodMatch shipped over 6,500 lbs of furniture, supplies and product samples.
- We sampled more than 125 products during the three show days.
- The show was attended by close to 16,000 people
Pictured above: The New FoodMatch Booth
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| Upcoming Events |
 March 6th, 2009
Research Chefs Association (RCA) Conference and Expo
Dallas, TX
FoodMatch Booth #: 600
Natural Products Expo West
Anaheim, CA
FoodMatch Booth #: 3158
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Wednesday, 24 December 2008 10:35 by foodmatch
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Food for Thought
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In celebration of the holiday season, FoodMatch Focus asked the question:
"What do the holidays mean to you?"
"The holidays are all about spending time with loved ones and knowing that they aren't going to judge me for devouring an entire pie all by myself."
- Heather Mitchell
"The holidays are all about the senses: the sound of bubbling oil frying crispy potato latkes, the warmth of friends and family and the smell of toasted pine as I vacuum up the Christmas tree debris that my cats scatter around." - Will Sirota
"My Dad's Christmas pudding!" - Meabh O'Neill
"Time with family, hot toddys, great food and wine, and spoiling my Grandson" - William Voves
"FAMILY! I have 32 immediate family members that I get to spend the holidays with!" - Sonya Leitner
"Eggnog and Champagne...but not necessarily together."
- Mary Caldwell
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| Crop News Barnier Picholine and Lucque Olives |
FoodMatch is pleased to announce that new crop
Barnier Fresh Harvest Picholine and Lucque olives have arrived!
One look at a Barnier Fresh Harvest olive will transport you to a fresh market in the Provencal countryside of Southern France where olives are hand-selected and unrivaled in flavor. Always unpastuerized, Barnier Fresh Harvest olives are firm in texture and strikingly bright in color. Due to strict quality guidelines and the fact that their fresh olives are kept refrigerated, they are also extremely low in sodium.
This year's green olive crop carries on the taste and tradition you have grown accustomed to from Barnier Fresh Harvest olives. Picholines grown in Southern France experienced some challenging weather this summer with heavy dry spells. While lack of water can sometimes reduce the caliber size of a given Picholine crop, it can also intensify the delicious almond-like taste of the fruit.
Lucques can also be a challenging olive to grow. The Lucque olive trees have female flowers that must be pollinated by Caillon or Amelo trees that bear male flowers. The pollination period lasts for only three days during the month of April. This means that if France experiences weather problems in April, the Lucque crop can be compromised. Fortunately for Lucque aficionados around the world, April in France provided ideal weather for a successful pollination and the new crop of Lucques are bright green, crisp and delicious!
Picholine Olives
The Olive: Medium green color, crisp-tender and slightly salty
Region: Southern France (Provence and Languedoc)
Taste Notes: Smooth and fresh tasting, never acidic
Item #: FR503
Case pack: 1 x 11 lb pail
Lucque Olives
The Olive: Almond shaped, bright green, firm and meaty
Region: Grown in Languedoc region of Southern France
Taste Notes: Distinguished by a wonderful nutty flavor
Item #: FR502
Case pack: 1 x 11 lb pail
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| Fancy Food Show Preview FoodMatch: Booth #2607 |
 Produced by the National Association for the Specialty Food Trade, the Winter Fancy Food Show is one of North America's largest food and beverage trade shows of the year. Returning to the Moscone Center in San Francisco, the NASFT expects another huge turnout this year featuring exhibitors and attendees from more than 80 countries. This year's show is being held from January 18th-20th and is expected to draw 20,000 attendees who will be able to sample over 250,000 products from close to 2,500 exhibitors.
FoodMatch is happy to announce that we will be exhibiting at this winter's Fancy Food Show. Our booth is #2607 and we are located in the South Hall of Moscone Center. We invite you to sample over 100 of our favorite products including some exciting new products that are sure to whet your appetite! We will also be unveiling a new booth design---details on the new look are top secret so you'll have to stop by and say hello to check it out!
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| Product Feature FoodMatch & Garlic |
 Garlic is among the oldest known horticultural crops in the world with evidence of usage dating back 5000 years from both Egyptian and Indian cultures. According to the United Nations Food and Agriculture Organization, global garlic production takes up approximately 2.5 million acres of the world's farmland and produces close to 10 million metric tons of garlic each year.
Research suggests that garlic might also carry some impressive health benefits. Studies have shown that an enzyme in garlic (known as allyl sulfide compounds) is produced when whole garlic cloves are either crushed or chopped. A helpful tip researchers provide if you are eating garlic for its health benefits is to let the sliced or chopped garlic clove sit for 10-20 minutes before cooking.
Allowing garlic to stand protects this enzyme which otherwise is deactivated.
Possible health benefits of garlic can include:
- Reduction of cholesterol that accumulates in the arteries
- Digestion assistance due to antiseptic properties
- Reduction of high blood pressure
- Lower risk for stomach, colon, prostate and breast cancer
Below are some of our most popular olives and antipasti items that feature garlic:
Divina Organic Green Olives w/ Minced Garlic Item # OG576 Case Pack: 2/5 lb bag
Divina Mt. Athos Green Olives w/ Minced Garlic Item # D0576 Case Pack: 2/5 lb bag
Divina Mt. Athos Green Olives stuffed w/ Garlic, Bulk Item # D0276 Case Pack: 2/5 lb bag
Divina Mt. Athos Green Olives stuffed w/ Garlic, Retail Item # 20276 Case Pack: 6/7.8 oz jar Divina Lombardo Peppers w/ Garlic Item # D0801 Case Pack:2/5 lb bag
Barnier Selection Marinated Garlic Cloves Item # A734-3 Case Pack: 3/6.06 lb tin
Barnier Fresh Harvest Black Olives with Garlic Item # FR303 Case Pack: 1/13.2 lb pail
Barnier Selection Black Olives with Garlic Item # B303-3 Case Pack: 3/6.6 lb tin
Source: The United Nations Food & Agricultural Organization.
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| In the News Global Food Crisis |
 In a recent essay entitled "The Perils of Efficiency", author James Surowiecki investigated how the current global financial crisis could impact the world's food crisis.
Prior to the 1980's, most countries had Agricultural Marketing Boards whose job was to purchase commodities such as rice, wheat and corn from farmers at fixed prices. The prices were structured so that farmers could make a small profit and countries could purchase a surplus of goods in the event of future crop shortages or natural disasters. This process was eventually phased out when governments began disposing of surplus commodities that were no longer needed and high percentages of product went to waste.
A new global agricultural policy was adopted to encourage a larger percentage of farmers to grow cash crops. Commodities would be grown in mass by only a small amount of farmers in specific locations. (For example, only 3 countries provide 90% of the worlds corn exports while only 5 countries would provide 80% of the worlds rice exports.) Private investment (not government) would fund farming and unexpected food shortages would be handled by international aid organizations.
Prior to our current economic problems, unforseen climate problems and higher international importation taxes saw commodity items rise in price in upwards of 150% in early 2008. The world was faced with over ten million new cases of malnutrition and starvation. A system that had been put in place to avoid excess was now left with a massive shortage of goods. The global economic crisis that began to take shape at the same time would be the only thing, that in an odd turn of events, would actually alleviate the agricultural epidemic. Similar to what we've witnessed with the cost of crude oil, lower demand/ability to purchase commodities have finally seen prices return to their 2007 averages. It is impossible to know what the future holds for commodity pricing but we can only hope that a lesson has been learned from the recent events that threatened the lives of millions.
Source: New Yorker Magazine
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| Upcoming Events January, 2009 |
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The 2009 Winter Fancy Food Show
January 18-20, 2009
FoodMatch Booth #: 2607
Moscone Center
San Francisco, California
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Employee Profile David Palsgrove
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 Just the Facts
Name: David Palsgrove
Department: Quality Control
Job Title: Quality Assurance Assistant
Years @ FM: 1.5
Hometown: Philadelphia, PA
Job Description: "I like to think of myself as the royal taster. I transfer product from our warehouse to our office to send as samples for our sales team. In the process of doing so, I look at the quality of a pretty big cross section of what we are currently selling. It is my goal to have seen and tasted as many lots of product as possible to ensure that they measure up to FoodMatch standards."
Favorite FoodMatch Memory: "For Halloween of 2007, Brandon and I took third place in our office costume party. We dressed as shipping supplies. My costume was a giant bag of cornstarch packing peanuts and ended up looking like a cloud. Oh, and I may of been responsible for dripping the cornstarch peanuts all over the office."
Little Known Facts and Hobbies: "I'm a big outdoors type and a certified coxswain (boat captain). I spend a lot of time rowing 25' Whitehall Gigs around the Hudson River and even circumnavigated Manhattan this year. I am also totally addicted to National Public Radio." |
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