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FoodMatch Focus
January 2008 - Vol 1, Issue 1
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Welcome to FoodMatch Focus!
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Welcome to FoodMatch Focus, the brand new newsletter from FoodMatch Inc. FoodMatch Focus is a monthly look at industry trends, company news, and general notes of interest. We hope this newsletter serves as a fun and educational glimpse into our company. |
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| Featured Item of the Month: Artichoke & Piquillo Peppers |
Item Name:
Marinated Artichoke Quarters
with Piquillo Peppers
Item #: 53200
Origin: Peru
Product Launch: Jan, 07
Did you know?
Recognized for their premium quality, artichokes from Peru are fast becoming one of the most highly regarded and sought after specialties today. According to Peru's Association of Exporters, exports of artichokes were 28% higher in 2007 as compared to 2006. The United States accounts for 44% of all imports, followed by France, Spain and Germany.
FoodMatch has developed a unique recipe that conserves the natural artichoke flavor and added sweet piquillo peppers with a dash of herbs. Our Marinated Artichoke Quarters with Piquillo Peppers are the perfect addition to salad, pasta, grilled meat or fish. For those who savor a decadent artichoke dip, puree it with sour cream and serve on crackers or sandwiches.
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For more information about this product, please contact your FoodMatch Sales Representative.
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What's New from FoodMatch? Barnier Fresh Harvest Caper Salad
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Just the Facts
Name: Caper Salad
Item #: FR737
Origin: France
Ingredients:
Capers, Sunflower Oil, Olive Oil, Garlic Cloves, Red & Yellow Bell Peppers, Salt and Vinegar.
Application Ideas:
Simply serve as-is over grilled meats, chicken or fish. Saute with lemon and butter for an instant piccata-style sauce.
Love at First Bite...
While on a sailing trip through the Aeolian Islands in the south of Italy, FoodMatch President Phil Meldrum stopped to buy provisions on the island of Lipari. At a local market he met a grandmother selling a large bowl of capers that were prepared in oil with garlic and peppers. He reminisces that "it was the first time I had ever eaten capers as a vegetable or side dish. It was unique and delicious."
Upon returning to New York, Phil worked with Madame Hubertine Serre of Barnier to recreate the recipe. The result is an inspired salad of floral capers, crunchy garlic cloves and sweet bursts of red and yellow bell peppers.
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News from the Farm: A Trip to Greece
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William Voves, FoodMatch Vice President of Sales, recently returned from a trip to Greece where he toured some of our product facilities, as well as markets and historical landmarks. FoodMatch stands by the traceability of its products and will often travel across the world to gain firsthand knowledge of how your purchase makes it from "tree to table."
Below, William shares some notes from his trip.
On his trip to the Sparta Olive Museum:
The museum is first-rate and you always learn fascinating facts and histories on a visit. This time it was the story of Zeus holding a contest between Athena and Poseidon to offer man's greatest gift. Poseidon offered sea water and Athena gave an olive tree. Zeus selected the olive tree as man's greatest gift and as Athena's reward, the city of Athens was named in her honor.
On visiting the oldest tree in Greece:
The tree is located in Crete. We confirmed the age to be approx. 3,000 years old. It is completely hollow inside but the top still produces good olives.
On touring the Athens Fresh Marketplace:
It is an exciting experience in sights and smells. One thing we noticed when looking at the olive bars is that our U.S. bars surpass anything available in the Athen's market for quality, taste, appearance, and smell. We can purchase, pack, ship and distribute better product 6,000 miles away as compared to 250 miles in Greece. You can easily take for granted what we do as a company with our partners but it is truly an amazing story of quality.
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Market Trends: Chile Peppers
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 Chile peppers aren't just a hot commodity in the food industry; they were also the inspiration for the 2007 Color of the Year. "Pantone, Inc., the global authority on color, has selected PANTONE 19-1557 Chili Pepper - a deep, spicy red - as the color of the year." Pantone describes the color as "eye-catching, sophisticated and enticing." They go on to note that 'Chili Pepper' "connotes an outgoing, confident, design-savvy attitude."
FoodMatch has been on the chile pepper bandwagon for years. Pitted Greek Olive Mix with Crushed Chiles is a medley of classic Greek olives, savory spices, and hot chile peppers. Also, for those who prefer organic, we've paired our Organic Pitted Green Olives with an organic version of our standard crushed chile spice marinade.
Source: www.pantone.com
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News from Marketing By: Mary Caldwell
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 A new look for Of the Months!
The FoodMatch Marketing Team is happy to announce a new look for the Of the Month Campaign. Listening to your feedback, we've updated the look and content of these indispensable merchandising tools.
The new additions include:
- Renamed as Feature of the Month - to include either an olive or an antipasto
- Enticing beauty shot provides a compelling setting for the product
- Copy encompasses product description, flavor profile, country of origin and helpful serving suggestions
To plan your 2008 Feature Of the Month program, please contact your FoodMatch Sales Representative.
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Employee Profile Jackie Gulledge
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 All About Jackie:
# Years at FoodMatch: 9
Department: Sales
Job Title: National Accounts Manager
Hometown: Austin, Texas
Favorite FoodMatch Memory:
The first FoodMatch bowling party...we were drinking Veuve Clicquot in the lanes!
Above: Jackie and Phil circa 1993
Little Known Facts About Jackie:
- For fun, Jackie loves to seek out new music and listen to her iPod. Many times she will make mix CDs for all of us in the FoodMatch office. She is also an avid poker player.
- Jackie gives a lot of her time and energy to two wonderful orginizations: Slow Food USA and Les Dames d'Escoffier.
- Before FoodMatch, Jackie held jobs as a dental assistant, bingo caller, and folksinger. An accomplished songwriter, she has published songs and performed duets with Michelle Shocked.
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Upcoming Events March 2008
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The Research Chefs Association Show
March 7th, 2008 Seattle, WA
Sheraton Seattle Hotel
FOODMATCH: BOOTH 610
The RCA Show features both a conference and tradeshow dedicated to today's leading chefs and R&D professionals in the foodservice industry. Join FoodMatch as we sample some of our most innovative and unique ingredients and products. |
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The Editor's Desk By: Brandon Gross
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 This Month: Why a Newsletter?
Having recently celebrated my third anniversary working with FoodMatch, I decided to sit back and figure out what it was that differentiated our company from many others. What was it about FoodMatch that made me excited to come to work each morning? I realized that FoodMatch whole-heartedly believes in quality, consistency, and personal relationships with everyone from its customers, growers, farmers, and co-workers. It's not just a motivational phrase around here...it's the daily way of life.
The idea of a monthly newsletter came about when we set out to find exciting new ways to connect with and educate people with whom we work on a daily basis. We don't think of "FoodMatch Focus" as a marketing tool, but rather as a monthly letter from an old friend. We want to catch you up on what's new, fill you in on what we've been working on, and introduce you to people or departments within FoodMatch with whom you might not be familar.
It is our hope that you will enjoy reading our newsletter as much as we enjoy writing it. Like most FoodMatch projects, the creation of this newsletter has been a group effort and I would like to thank the entire team for their ideas, input, and support.
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Thank you for reading the premier issue of FoodMatch Focus!
Feel free to contact us with any questions or comments.
FoodMatch, Inc.
Phone: (212) 244-5050 Web: www.foodmatch.com Email: news@foodmatch.com
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