August, 2008

Monday, 18 August 2008 12:14 by foodmatch

August 2008, vol 1, issue 8
In This Issue Food for Thought

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This month's quotes come to us from the world of celebrity chefs:

"Food is not about impressing people. It's about making them feel comfortable." - Ina Garten

"When you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else." -Mario Batali

"Grilling takes the formality out of entertaining. Everyone wants to get involved. The culture of it creates an atmosphere that is festive but casual." -Bobby Flay

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Featured product of the month Dalmatia Green Olive Tapenade

Dalmatia Green Olive Tapenade Olive tapenade is a classic Mediterranean spread that every family has a passed-down recipe for. Add-in's often include items such as capers, lemon and garlic. Dalmatia Green Olive Tapenade is crafted from exquisite all-natural and hand-selected olives from the Mediterranean that are pureed with extra virgin olive oil and sea salt. Available in both bulk and retail sizes, Dalmatia Green Olive Tapenade is ideal to flavor sandwiches, pasta or spread on crackers for a healthy and unique snack.

Item#: 33317
Pack size: 12/6.7 oz
Item #: 03030
Pack Size: 1/11lb

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Product Profile: Extra Virgin Olive Oil Divina Renieris Estate enade

Olive oil is prized for its superior taste, fine texture and health benefits. The olive tree is one of the oldest cultivated plants known, deeply rooted in cultures around the globe for centuries. The fruit, leaves, and branches symbolize peace, wealth, fruitfulness, purity and are revered for their wide range of uses from nourishment to medicinal and cosmetic treatments, as well as playing an important role in religious rituals. Our single-estate Divina Renieris Estate Extra Virgin Olive Oil is the quintessential oil for dipping, dressings and drizzling. Divina's Renieris Estate oil offers exceptional fruity character, a peppery quality reminiscent of arugula and a texture that signals its origins from the Mediterranean's most prized olive groves in the renowned Kissamos region of western Crete. Careful attention, time and effort must be paid to the olives that produce quality, aromatic and delicious olive oil. Olive trees must be carefully tended to and the soil, climate, and traditions of a region affect the characteristics of the oil. FoodMatch strives to source olive oils of the highest quality that offer a range of uses and price points to meet your unique needs. From picking, sorting, washing, crushing and finally pressing, we ensure the distinguished quality, taste and aroma of our olive oils meets our - and your - exacting standards.

Divina Renieris Estate EVOO
Retail, Item # 00610
6/17 fl oz.
Retail, Item # 00613
6/25.4 fl oz.
Bulk, Item # 00615
6/3 L

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For Your Health The Mediterranean Diet

The Mediterranean Diet is a lifestyle that is proven to keep your body healthy and strong. Dietary data from parts of the Mediterranean region that follow these guidelines suggest that its population have enjoyed the lowest recorded rates of chronic diseases and the highest adult life expectancy. Mediterranean Diet Observations - Your abundance of food should come from plant sources. - Fresh and local foods are preferable to processed. - Olive Oil should be your principal fat as opposed to butter or margarine. - Per month, only 12-16 ounces of lean red meat is suggested. - Regular physical activity is essential.

For more information on the lifestyle and principles of the Mediterranean Diet


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In the News Calorie Counting...Coming to a city near you?

New York City recently began enforcing a new law that was put into effect in an effort to combat obesity and help consumers make healthier food choices. Dubbed as New York City's landmark "calorie law," all fast-food chains will now be required to clearly display how many calories are in their meals. Chains that do not comply face a per store fine of $2,000. The law, based off of similar regulations recently passed in the state of California initially met with great resistance from restaurants who argued that the customer should be responsible for what they order and the health risks associated with it, not the restaurant itself. In the past few weeks, two of New York City's largest chain stores, McDonald's and Dunkin Donuts unveiled new menu boards at scores of locations throughout the city, taking calorie information and putting it front-and-center above the cash register. Patrons can still choose that gut-busting 1,500-calorie meal, but they won't be able to say they didn't know what they were getting into. Dietary guidelines for adults recommend about 2,000 calories a day, depending on age, gender and activity. Recent studies suggest that American adults and children consume about one-third of their calories from restaurants and other food-service establishments, and studies link frequent eating out with obesity and higher caloric intakes. Without nutrition information, it is difficult for consumers to make informed choices. In requiring fast-food restaurants to disclose calorie information on their menus, New York City has taken the lead in addressing one of the largest contributors to the nation's obesity epidemic. The U.S. Surgeon General and the National Academies' Institute of Medicine, responsible for most of this research, have also recommended that chain restaurants provide more nutrition information. New York and California have taken the first steps in informing consumers and encouraging them to make smarter food choices. The questions your state next?

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Easy entertaining Labor day bBQ

As the warm weather begins to subside and summer turns to autumn, many American's look to Labor Day as their last chance to enjoy the treats of the sunny season. Labor Day has long been a day reserved for spending time with family and friends. If weather permits, many people choose to BBQ in their backyard and take a final dip in the pool or ocean. In the spirit of Labor Day, FoodMatch has come up with the ultimate "Easy Entertaining" plan for your 2008 Labor Day Party. Appetizers A nice idea for a Labor Day party would be to offer a pairing selection of cheese, olives and antipasti making sure that each pairing has at least one ingredient from the USA. Cheese: Cheddar USA Antipasti: Divina Greek Pepper Mix Greece Olive : Divina Mt. Athos Green stuffed with Garlic Greece Cheese: Mozzarella Italy Antipasti: Divina Roasted Red Tomatoes USA Cheese: Domestic Feta USA Olive: Divina Kalamata Olives Greece From the Grill Get your charcoal burning and grill fired up for a delicious combination of Grilled Sea Bass and Grilled Artichokes. Grilling Tips: - Sea Bass is a thicker cut of fish and can stand more time on the grill than your average filet - The fish is done when the meat is completely opaque through the middle and easily flakes - To grill an artichoke, slice either the whole stem or heart in half and grill each side - Drizzle both the bass and artichokes with some EVOO to prevent each from sticking to your grill

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employee profile Mary caldwell

Just the Facts
Name: Mary Caldwell
Department: Marketing
Job Title: Creative Services Manager
Years @ FM: 1.5
Hometown: Woodstock, IL

Job Description: "I oversee the development of marketing communications and campaigns to support the products and brands represented by FoodMatch - from sell sheets to customized merchandising and national POP campaigns."

Favorite FoodMatch Memory: "The Fancy Food Shows - they're fun and exciting. I get the opportunity to see all of my colleagues who are located throughout the US. I meet our customers, our producers and have the opportunity to promote our products in person. It's also a blast to see the evolution of our booth from a giant empty space with crates and pallets scattered about to the final polished booth showcasing our products." Little Known Facts and Hobbies: Mary is a Scrabble fiend.

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Thank you for reading this edition of FoodMatch Focus.
Please send all comments, questions and article suggestions

Phone: (212) 244-5050 Web: E-Mail:



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July, Newsletter

Friday, 18 July 2008 12:31 by foodmatch
FoodMatch Focus

July, 2008 - Vol 1, Issue 7
In This Issue
Food for Thought
Featured Product of the Month
Health Benefits of Cider Vinegar
Do You Know Your Weights?
News from Marketing
Employee Profile
Upcoming Events
 Article Headline
Greek Blue Door"Except the vine, there is no plant which bears a fruit of as great importance as the olive."
- Pliny the Elder in A.D. 50

"I am not a glutton...I am an explorer of foods." - Erma Bombeck

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." - Mark Twain

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Featured Item of the Month                Barnier Fresh Harvest Green Olives in Basque Sauce

Green Olives in Basque                               Just the Facts

    Item Name:           Green Olives in Basque Sauce

    Item #:                  FR208
    Case Pack:           1/11 lb
    Origin:                   The Basque region of France, located on the
                                 Southwest Coast near the Spanish border

Barnier Fresh Harvest Olives are the finest and freshest olives France has to offer.  Produced in Languedoc, France by a small family business with more than 60 years experience, Barnier Fresh Harvest Olives are hand-selected, unpasteurized, cured using true artisanal methods and fermented slowly under refrigeration.  The results are olives that are exceptionally firm, fresh, flavorful and low in salt. 

Basque cooking and flavors are influenced by the shared French and Spanish culture of its population.  The Basque Country (as locals refer to it), is a unique region that places importance on the use of fresh, locally available ingredients as well as fresh or preserved seafood.  Popular local vegetables include beans, espelette peppers, corn and potatoes.  Standard seafood selections include salt cod, eel and tuna.  Sauces are also an important part of a Basque meal.  The simplicity of local vegetables and fish on a Basque table is often contrasted by the complexity of sauces.  Popular sauce recipes often include ingredients such as olive oil, garlic, oregano, tomatoes, peppers, onions, wine and lemon.

Barnier Green Olives in Basque Sauce are a combination of green Beldi olives, red and yellow peppers marinated in a Basque sauce made of vinegar brine, oil, lemon, garlic, green pepper and spices. This recipe from the southwestern part of France allows you to experience authentic French countryside olives as they were intended...or as the French say, "comme là-bas!"

In the News                                                                         Health Benefits of Cider Vinegar

cider vinegarFact or Fiction?  The Health Benefits of Cider VinegarThe debate over the health benefits of cider vinegar dates back to the beginning of time.  Hippocrates, the father of medicine, treated his patients with cider vinegar as far back as 400 BCE.  He discovered that natural, undistilled cider vinegar is a powerful cleansing and healing elixir.  He is quoted as calling it "a naturally occurring antibiotic and antiseptic that fights germs and bacteria for a healthier, stronger, longer life."

The versatility of cider vinegar is legendary. Babylonians used it as a condiment and preservative, while Julius Caesar's army used it as a tonic to stay healthy and fight off disease. The Greeks and Romans kept vinegar vessels for healing and flavoring while the French used it as a body deodorant in the Middle Ages.

Even Christopher Columbus and his crew had vinegar barrels for prevention of scurvy as did the soldiers in the American Civil War. For centuries in Japan, the feared Samurai warriors drank it for strength and power. Other known uses are as a cleansing agent to remove bacteria, germs, odors, and even stains and spots.

Cider vinegar is rich in vitamins and minerals as well as enzymes, amino acids, potash, propionic acid and apple pectin. It can lower cholesterol by flushing fats, thin blood to help control blood pressure and even give the body fiber that helps control blood glucose.  Cider vinegar can be taken three times a day by mixing 1 or 2 tablespoons of vinegar in 8 ounces of distilled water.

FoodMatch and Cider Vinegar

Foodmatch offers Beaufor Cider Vinegar, item # 39001.  Case pack 2/5 L.

Carefully aged in oak barrels using artisanal methods, Beaufor vinegars guarantee intensity and authenticity of taste, maintaining just the right level of acidity (7%) to enliven salads and sauces without overpowering them.  Contact your FoodMatch Sales Representative for more information.

Cider VinaigretteChef Brett's Cider Vinaigrette   

    Beaufor Cider Vinegar                            3 Tbsp
    Divina Renieris Estate EVOO                 3 Tbsp
    Beaufor Dijon Mustard                           1 Tbsp
    Honey                                                  1 tsp
    Shallot, minced                                     1 Tbsp
    Fresh Tarragon or Chervil, chopped         1/2 tsp
    Sea Salt & Fresh Ground Pepper            To Taste

Combine ingredients in a bowl and whisk until desired consistency.  Toss with salad or use as a marinade.

Know Your Weights                                                                 Gross, Net, Drained and Tear
Modern day label reading can be both misleading and confusing.  For those who are unfamiliar with certain industry packing terms, we'd like to take some of the mystery out of reading weights.  A good understanding of this information helps you make purchasing decisions that ensure you are getting the most for your money. Using a case of FoodMatch Item # 70264, Divina Roasted Red Tomatoes as an example:

Red Tomato Case
You Receive:
(1) Cardboard case box
(6) Bags filled with tomatoes, oil marinade and herbs

Gross Weight:
The total weight of the product including case & packaging
(Cardboard Case, Plastic Bags, Marinade and Tomatoes)

Net Weight:
The weight of the product, minus the case & packaging
(Marinade and Tomatoes)

Tear Weight:
The weight of the case and/or packaging only
(Cardboard Case and Plastic Bags)

Drained Weight:
The weight of the product inside of the packaging, minus any liquid
(Tomatoes only, drained of all marinade)

News From Marketing                                                              The FoodMatch Olive Primer
Olive PrimerThe FoodMatch Marketing Department is pleased to present our brand new Olive Primer booklet.
The Olive Primer is a comprehensive guide to understanding, selecting, buying and enjoying olives.  The brochure includes information on growing seasons, the art of curing, and what to look for and expect from olives.  The Olive Primer is an essential educational tool for anyone in the food trade.

The FoodMatch Olive Primer is available for download (PDF) at or you may request a copy by emailing us at 
Employee Profile                                                                                             Farah Heraux

Farah Heraux           Just the FactsName:             Farah HerauxDepartment:     Inventory Management
Job Title:          Purchasing Agent
Years @ FM:    4
Hometown:       Port-au-Prince, Haiti

Job Description:"I order and maintain the inventory levels for many of the FoodMatch brands.  I am responsible for purchasing from a number of countries including France, Argentina, Turkey, Spain, Iran, Mauritius, Chile, South Africa, Croatia, Denmark, and the United States."

Favorite FoodMatch Memory:"The Christmas dinners! They are great and every single one of them is engraved in my memory.  They foster camaraderie between my colleagues and offer a great "break" before the holiday stress."

Little Known Facts and Hobbies:"I speak fluent French, Spanish and Haitian-Creole.  I also love the outdoors, canoeing, biking and dancing."

Upcoming Industry Events                                                                          July/August, 2008
ACS LogoThe 2008 American Cheese Society Conference
July 23-26

Chicago, IL
The ACS provides American cheesemakers with educational resources and networking opportunities and encourages the highest standards of cheesemaking.

Thank you for reading this edition of FoodMatch Focus.
Please send all comments, questions and article suggestions to
 FoodMatch, Inc.
Phone: (212) 244-5050            Web:          E-Mail:

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June Newsletter

Sunday, 1 June 2008 12:11 by Admin
FoodMatch FocusJune, 2006 - Vol 1, Issue 6
In This Issue
Food for Thought
New from FoodMatch
Featured Item of the Month
Fancy Food Show Preview
In the News
Crop Update: Tomatoes
Employee Profile
Upcoming Events
Join Our Mailing List!
Food for Thought
Of The MonthAcademy Award winning actress Halle Berry recently gave an interview to Greece's leading morning newspaper "Kathimerini" about her greatest addiction...and her answer might surprise you...

"I love to eat olives out of the jar, but not the ones in a tin.  They are so different.  I am addicted to olives, and I don't have any other addictions, not even chocolate.  Olives are my only weakness." - Halle Berry

New from FoodMatchGigandes Beans in Spicy Tomato Sauce

Of The MonthFoodMatch is very excited to introduce Gigandes Beans in Spicy Tomato Sauce, the newest product of our Gigandes Beans line that currently features a natural variety as well as one in a vinaigrette marinade.

Divina Gigandes Beans are plump, meaty and satisfying. They are grown on the mountain slopes of Northern Greece where they have become a protein-packed staple of the Mediterranean diet.  Our secret tomato sauce recipe gets its kick from whole chile peppers, garlic and paprika.

FoodMatch Item #       Origin       Case Pack 

        50271                Greece        6/ 4.4 lb     

Featured Item of the Month                                                My Mom's Red Pepper Spread

Pepper SpreadCelebrate the Croatian summer harvest with this intensely flavorful spread filled with the rich taste of red peppers, eggplant and garlic. Croatians treasure this versatile condiment for its sweet flavor and mild heat. 

Item Name:
Dalmatia's My Mom's Red Pepper Spread, Retail

FoodMatch Item #:         Case Pack:            Shelf Life: 0120                             12/ 7.1oz                24 months 

Ingredients:  Red pepper, eggplant, hot pepper, sunflower oil, vinegar, garlic, salt and sugar. 

Health Benefits:  All-natural, rich in vitamin C, low in fat and carbohydrates. 

Taste Notes:  Sweet roasted peppers and garlic rounded out by smoky, meaty eggplant and the mild heat of hot peppers. 

Application Ideas:  Traditionally, Dalmatia Red Pepper Spread is eaten with grilled meats, especially pork, as well as eggs, potatoes and fresh bread. An ideal vegetarian snack when served with toasted bread.

2008 Summer Fancy Food Show Preview

NASFT SummerAs summer heats up every year, so does the specialty food industry as they gather in New York City for the annual Summer Fancy Food Show.  Held every year since 1955, this industry tradeshow boasts some impressive statistics.                            

Fancy Food Show Facts 

- There are over 20,000 attendees from categories such as specialty food, wine, supermarkets, restaurants, gift baskets and more.

- More than 2,300 exhibitors present over 180,000 specialty foods to sample and taste.

- There are over 30 seminars, workshops, tours, tastings, and cooking classes that you can attend.

FoodMatch Goes for the Gold! 

The Summer Fancy Food Show is host to the annual SOFI Awards where top specialty food items compete for the honor of being awarded the top prize in their category. 

FoodMatch has won the gold medal twice and hopes to do so again this year with our Divina Roasted Yellow Tomatoes, nominated for Outstanding Perishable Foodservice Product.

Visit the FoodMatch Booth! 

We hope to see you at this year's Summer Fancy Food Show.  FoodMatch will be be located in the booth # 2274, the same location as last year.  Stop by to say hello, see what's new and sample the highest quality olives and antipasti available in the marketplace.

In the News                                                                       The Health Benefits of Asparagus

Asparagus SaladHave you been feeling tired lately?  Run down after a long day of work?  In need of a body detox?  The remedy you've been looking for might come from an unlikely source: the asparagus spear.
Asparagus provides the body with a boost of folic acid that is proven to help provide energy, assist in digestion and in some cases, even help prevent varicose veins. 

While we traditionally think of asparagus as a green vegetable, there are actually three varietals/colors grown:

Green Asparagus: The original and most commonly found color of asparagus.  Green is the color that will grow if you follow traditional planting methods.
White Asparagus: A technique that originated in Germany, white asparagus is grown in rounded rows which eliminate almost all sunlight from reaching the tender stalks. When sunlight is removed the plants will not produce chlorophyll, the pigment that gives green asparagus its color.  A lack of sunlight and chlorophyll also causes the white asparagus to develop a milder favor and increase in sugar content.
Purple Asparagus: The most unique and least-common asparagus variety, purple asparagus originated in Italy and has a sweeter taste profile than its white and green counterparts.  Purple asparagus will maintain its color after cooking but turns green if stewed.

FoodMatch recently introduced Divina Grilled Asparagus Salad (Item #53400).  This medley of authentically grilled green and white asparagus is marinated with Piquillo peppers, sunflower oil, garlic and herbs.

Crop Update                                                                                  Divina Roasted Tomatoes
                    The 2008 Summer Roasted Tomato Crop
Red Tomatoes
FoodMatch is very excited about the quality, taste and size of this summer's Divina Roasted Tomato crop. 

Earlier, our East Coast growers in Virginia and Pennsylvania were concerned that cold weather was slightly stunting the growth of the tomatoes.  However, the recent warm temperatures should allow the plants to catch up and develop sufficiently deep, strong root systems.
Tomato Facts
The largest tomato grown on record was in Oklahoma and weighed 7 lbs.
Tomatoes provide an excellent source of lycopene, the antioxidant which may help prevent certain forms of cancer and heart disease.
In 1893, the U.S. Supreme Court ruled against mother nature and declared tomatoes a vegetable.
The average American consumes approx. 80 lbs of tomatoes each year.
The tomato is America's second largest commercial vegetable, both in yearly weight consumed and total annual yield.
Employee Profile                                                                                              Varun Mehra

Of The MonthJust the Facts:
Name:             Varun Mehra
Department:     Marketing
Job Title:          Marketing Assistant
Year's @ FM:   1
Hometown:       Allendale, NJ

Job Description: "My job mainly involves taking a completed design and seeing it through to production.  I also work with our label inventory and production, as well as writing copy about many of our products.  Most importantly, come find me diligently working the booth at the Fancy Food Show...booth 2274."

Favorite FM Memory: "Back in 2007 we decided to hold the first annual FoodMatch Halloween Costume Contest.  Participants had to wear the costumes around the office all day.  I decided to make good use of some items I had lying around in my closet and created the winning costume, The Merry Prankster.  (And no, that's not my real hair)."

Little Known Facts and Hobbies: "I am a crossword junkie, bookworm and wildly inconsistent tennis player.  I also find myself severely addicted to fountain soda and have recently rediscovered my love for peanut butter and jelly sandwiches.  Oddly enough, I once judged a beauty pageant in Warsaw."

***Editor's Note***
Sadly, Varun will be leaving FoodMatch at the end of July to pursue a life in California.  We are all sad to see him go...but wish him the very best in this exciting new journey.  Good Luck Varun!

Upcoming Events                                                                                                   June/July
NASFT SummerJune 29 - July 1
Summer Fancy Food Show
Booth #: 2274
 Please join us at the Summer Fancy Food Show where you can see and sample all that is new from FoodMatch.  On display will be our full line of new items including Grilled Asparagus Salad, Gigandes Beans in Spicy Tomato Sauce, Teriyaki Mushrooms and Caper Salad.

Thank you for reading this edition of FoodMatch Focus.
Please send all comments, questions and article suggestions to 

Phone: (212) 244-5050          Web:          E-Mail:

Categories:   Newsletter
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May Newsletter

Thursday, 1 May 2008 10:24 by foodmatch
FoodMatch FocusMay, 2008 - Vol 1, Issue 5
In This Issue
Breaking News from FoodMatch
News from Marketing
Featured Product of the Month
In the News
Employee Profile
Upcoming Events
The Editor's Desk
Food for Thought
Greek Columns"Food is our common ground...a universal experience." - James Beard

"I come from a family where gravy is considered a beverage." - Erma Bombeck

"The olive tree is surely the richest gift from heaven." - Thomas Jefferson
Join Our Mailing List!
Breaking News from FoodMatch!                                                   2008 NASFT Nominations

SOFI Award Divina Roasted Yellow TomatoesOf The Month

have been nominated by the NASFT for:Outstanding Perishable Foodservice Product of 2008!      

Divina Roasted Yellow Tomatoes 

- Slow roasted for tender texture and immense flavor
- Picked at the peak of the summer season
- Enjoy summer-fresh tomatoes year-round
- A product of the USA

Divina Roasted Yellow Tomatoes are now available in 2 different types of packing:

FoodMatch Item # 70400:
6/4 lb PET Jar (frozen)

FoodMatch Item # 70434
3/4 lb bag (frozen)

News from Marketing                         Market Plate Displays and the 2008 Summer Catalog
Market Plate HolderMarket Plates by Divina: Recipe Displays
As a companion to the Market Plates by Divina brochures that feature 9 unique spring/summer recipes, FoodMatch has also recently designed individual display pieces for each recipe. 
Market Plates by Divina recipe displays have several unique features, including:

- A revolutionary all-in-one design that allows the display piece to ship flat and avoid breakage.
- To display, you simply unfold the piece and lock the recipe card holder tabs into place and you're done!
- New recipe card holder can fit up to 100 recipe cards.
- Images are printed directly onto the display
Market Plates by Divina recipe displays are an ideal way to highlight specific seasonal ingredients and recipes that will spark your consumer's interest and entertaining ideas.  Pair the displays with our FoodMatch Market Plates by Divina brochures to give a complete guide to seasonal cooking with Divina conserved.

The 2008 FoodMatch Summer Catalog

The FoodMatch Marketing department is also pleased to announce that our 2008 Summer Catalog is now available and has been updated to reflect the newest products offered by FoodMatch. In addition, you'll find pictures and descriptions of new merchandising materials such as Market Plates by Divina and Olive/Antipasti Bar Signs.

The new FoodMatch catalog comes both spiral bound for easy viewing and three hole-punched for easy storing.
If you would like a copy of the 2008 Summer Catalog please email with your complete name and shipping information.

Featured Product of the Month                                    Divina Kefalas Estate Organic EVOO

Kefalas EVOOFoodMatch is pleased to announce that the new crop of Kefalas Estate Extra Virgin Olive Oil is currently available for sale!

Item Name:
               Divina Kefalas Estate Organic Extra Virgin Olive Oil
FoodMatch Item #:     OG160
Country of Origin:       Greece
Case Pack:                6/17 fl. oz.

Notes on Origin:
Amidst the rolling hills of Sparta, artisans in the village of Kefalas handcraft this prized organic Greek olive oil from Koroneiki olives.

Taste Notes:
Nose of green olives and a hint of mown grass.  Silky texture leading into a delicate peppery finish.

Health Benefits of Organic Extra Virgin Olive Oil
- Olive oil is extremely rich in polyphenols; natural antioxidants that improve the lives of people suffering from oxidative stress. 
- Olive oil has been found to be highly beneficial for the prevention of cell aging and osteoporosis.
- Heart healthy and rich in vitamins E and F

Application Ideas

- Best when drizzled over fresh grilled vegetables
- Use when preparing your favorite vinaigrettes and salad dressings

In the News                                                                                                     The Farm Bill

FarmingThe Farm Bill is a $288 billion dollar, five-year agricultural policy that was passed by both the Senate and House of Representatives.  A veto by President Bush was recently overturned and the bill seems closer to finalization than ever before.

The Farm Bill is a continuation of the similarly named 2002 version and is said to continue the United Sates' long history of agricultural subsidies while also setting aside funds for energy, conservation, nutrition and rural development.  
Some specific initiatives in the bill include increases in food stamp benefits, increased support for the production of cellulosic ethanol, and money for the research of pests, diseases and other agricultural problems.
Bill Initiatives:
- $78 million total for Organic Research

- $230 million total for Specialty Crops Research

- $118 million total for Bio-mass R&D

- $4 billion over baseline funding for conservation and working lands programs to protect our water, air and soil quality

- Funding for critical local food programs such as the Farmer's Market Promotion Program,
Community Food Project grants and the Healthy Food Enterprise Development Center programs that will help keep local farm land viable and the local and regional food systems thriving

Possible Effects:

The Wall Street Journal recently noted that:

"With grain prices soaring, farm income at record highs and the federal budget deficit widening, the subsidies and handouts given to American farmers would seem vulnerable to a serious pruning." Bountiful Harvest: Farm Lobby Beats Back Assault On Subsidies, March 27, 2008

The New York Times recently reported that:

"American farmers are prepared to forgo the subsidies that kept lands out of cultivation because of the higher commodity prices.  Thousands of farmers are taking their fields out of the government's biggest conservation program, which pays them not to cultivate. They are spurning guaranteed annual payments for a chance to cash in on the boom in wheat, soybeans, corn and other crops. Last fall, they took back as many acres as are in Rhode Island and Delaware combined.  These issues worry environmentalists who contend that progress to restore native habitats will be lost." As Prices Rise, Farmers Spurn Conservation Program, David Streitfeld, April 9, 2008.

The next few weeks and months will be deciding factors in the ultimate success or failure of this bill as last minute posturing in Congress plays a large role in the final wording of the bill.  In a time when economy is at the forefront of American minds we can only hope that the Farm Bill will have a lasting and positive effect on American farming and agriculture.

Employee Profile                                                                            Buddhika Jayawardana

BuddhikaJust the Facts:
Name:                          Buddhika Jayawardana
Department:                  Accounting
Job Title:                       Accounts Payable Coordinator
Year's at FoodMatch:     4+
Hometown:                    Colombo, Sri Lanka

Job Description:
Some of my job responsibilities include analyzing and processing bills, making payments to vendors and suppliers and preparing sales reports. I enjoy working with numbers and most importantly I enjoy what I do!

Favorite FoodMatch Memory:
I love it when FM has its annual Thanksgiving potluck lunch.  You get to enjoy all the delicious food everyone makes!  It's something I look forward to every year.  I have had the pleasure of enjoying some of the best Mac & Cheese and green bean casserole ever!
Above: Buddhika (middle) with Accounting Team

Little Known Facts and Hobbies:

- I love sports and I'm a big NY Yankees fan! I follow every single game they play.

- "Saved by the Bell" is one of my all-time favorite TV series!  I have seen every single episode!

- I am originally from Colombo, Sri Lanka, studied at Oklahoma State University and now work in New York City.  Three totally different places!  In case you are wondering where Sri Lanka is, it's a small island right below India.

Upcoming Events                                                                                                 June, 2008
IDDBAJune 1-3, 2008                      
Booth #: 1647

FoodMatch is happy to announce that we will once again be exhibiting at the International Dairy Deli Bakery Show, better known to most as the IDDBA Show.

Stop by booth 1647 to sample our newest ingredients, condiments, spreads, olives and antipasti.
The Editor's Desk                                                                                     By: Brandon Gross
pen paperThis Month: A New Addition to the Marketing Team

FoodMatch is happy to welcome the newest member of its Marketing Department.  Joining us in the role of Graphic Designer is Rick Gonzalez.

Rick grew up in Corpus Christi, TX and later moved to Austin. He began his career in Marketing Communications at Gracy Title Company for several years working with their Marketing/Design team.  This included design for general branding, advertising and all promotional needs. He later moved to New York seeking  a drastic change of pace and worked for The Brooklyn Paper as an Advertising Designer. His general duties included creating custom advertisements and developing business collateral.

When he's not at FoodMatch, Rick plays the guitar and performs music whenever possible. He also enjoys biking, hiking and art.  Please join us as we welcome Rick to the FoodMatch family.


Thank you for reading this edition of FoodMatch Focus.
Please send all comments, questions and article suggestions to

FoodMatch, Inc.
Phone: (212) 244-5050          Web:          E-Mail:


Categories:   Newsletter
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April Newsletter

Tuesday, 1 April 2008 11:40 by foodmatch

FoodMatch Focus

April, 2008 - Vol 1, Issue 4
In This Issue
New from FoodMatch
Featured Item of the Month
QC Update: Plant Certifications
Market Trends: Salt
Employee Profile
Upcoming Events
The Editor's Desk
Join Our Mailing List!
Food for Thought
Mediterranean Street"Fish, to taste right, must swim three times.  First in water, then butter, then wine." - Polish Proverb

"Tomatoes and oregano make it Italian.  Wine and tarragon make it French.  Sour cream makes it Russian.  Lemon makes it Greek.  Soy sauce makes it Chinese.  Garlic makes it good." - Alice May Brock

"Music with dinner is an insult to both the cook and the violinist." - G. K. Chesterton

New From FoodMatch                                                                 Grilled Asparagus Salad

Asparagus SaladJust the Facts
Item Name:         Grilled Asparagus Salad
Item Number:      53400
Origin:                Peru

Green asparagus, white asparagus, Piquillo peppers, sunflower oil, water, lactic acid, garlic and spices.

Product Description
Green and White asparagus, lightly grilled, are marinated with sweet Piquillo peppers, garlic and spices in a delicate sunflower oil.  The authentic grill marks give this colorful salad visual appeal and a hint of natural smoky flavor.

The Inspiration
FoodMatch's corporate chef, Brett Greenberg, was looking to develop a new item that not only featured vibrant colors and fresh bold flavors, but could also serve as an instant antipasto.  The result was Grilled Asparagus Salad; perfect on its own and ideal when tossed in salad or pasta.

Featured Item of the Month                                            Whole Wheat Mini Toast Shipper

Of The MonthJust the Facts:
Item Name:
    Whole Wheat Mini Toast Shipper/Display             Item Number:  SDF400

Date Introduced:                      Summer, 2007
Pack Size:                               84/2.8oz. units
Case Length:                           15.25"
Case Width:                             12.13"
Case Height:                            18.66"
Cube:                                     1.99"

Benefits of a Shipper:

- Commands floor space and draws attention of customers
- Highlights product as unique
- Increased sales from higher visibility
- Shipper comes fully packed with multiple cases of product
- Quick and simple setup

FoodMatch Quality Assurance                               Plant Certifications: Behind the Initials
HACCP: Hazard AnalFood safetyysis and Critical Control Point

The Purpose:
HACCP is a systematic approach ensuring food safety that addresses potential physical, chemical and biological hazards as a means of prevention rather than final product inspection.  These hazards are controlled by identifying critical control points during a given production process.

The Creation:
During the beginning of the US Space Program in the 1960's, NASA began to look into developing food for consumption in space.  With safety its top priority, they turned to a reliable baking company for help: Pillsbury.   HACCP was formed as a means of identifying quality problems prior to the finished product making it onto the spaceship.

HACCP and FoodMatch:
FoodMatch implements the HACCP program at all of its production facilities around the world.  In addition, our in-house Quality Assurance team has been professionally trained and certified in the HACCP principles.

IFS: International Food Standard & BRC: British Retail Consortium

The Purpose:
The International Food Standard (IFS) is an auditing system developed for retailers and wholesalers.  In order to ensure the safety of their products, IFS gives guidelines for compliance with all legal food safety requirements using a common standard for all to follow.

The British Retail Consortium (BRC) has developed a "Food Technical Standard" that evaluates manufacturers of retailers in-house brand of food products. Under EU food Law, retailers and brand owners have a legal responsibility for their brands.

The Creation:
With an ultimate goal of creating a universal food safety standard, Germany founded the IFS in 2002.  Their standard can apply for all steps in the processing of foods subsequent to their agricultural production.

The BRC was created in 1998 as a response to the food industry's desire to have a program that could be regarded as the benchmark for best practices in food safety. Its increased popularity outside the UK has seen it evolve into a global standard used not just to assess retailer suppliers, but as a framework upon which many companies have based their supplier assessment programs.

The IFS, BRC and FoodMatch:
In order to satisfy the increasing public desire for accurate and fully traceable food safety, FoodMatch insists upon annual third-party audits against these standards for all of its production facilities.

Market Trends                                                                                           Salt of the Earth

SaltThe National Academy of Sciences recommends that Americans consume a minimum of 500 mg/day of sodium to maintain good health. Most Americans, however, consume much more than that - on average, about 3,500 mg/day. 

The United States was recently surpassed by China as the world's top salt producer.  In 2007, China produced 48 million metric tons of salt while the United States followed closely behind with 46 million metric tons.  Rounding out the list were Germany, India and Canada, who respectively produced 18, 16 and 15 million metric tons of salt. 

In total, worldwide production in 2008 is expected to top the 250 million metric ton mark.  To compare, world production just four years ago in 2004 was 208 million metric tons, close to 20% less.

You may have noticed that the last few years have brought with them an influx in popularity of salt varietals.  No longer does the grocery store just carry typical table salt, but we now have access to different colors, flavors, textures, regions, etc.  Below is a look at some of the more well-known varieties of salt:

Table Salt:Still the most common form of salt, table salt usually contains additives to keep the small crystals from clumping due to moisture.  One such additive, iodine, has been added to table salt for years to help prevent iodine deficiency disorders (IDD).

Kosher Salt:Kosher salt crystals are larger, coarser, and do not contain additives. Due to its seasoning capabilities and crunchier texture, is is the salt of choice for leading chefs.  Harvested like table salt, kosher salt is raked during evaporation, giving the grains a block-like structure.

Sea SaltSea salt is produced through the evaporation of seawater and is usually less dense than table salt, and therefore less salty. Sea salt can come in different colors and adds either a briny, sweet or bitter taste to food, depending on the type of natural impurities it contains.

Sel Gris and Fluer de SelFleur de sel is a slow-melting, hand-harvested crystalline salt that provides an earthy, pleasing flavor.  Sel Gris is a moister salt that has a toothsome crunch.  FoodMatch offers both varieties in both retail and foodservice sizes.  Imported from the Atlantic coastlines of France, both salts are harvested from shallow clay-bottomed salt beds along the water.  They are all-natural, rich with minerals and clean on the palate.

FoodMatch Salt Offerings
Item #               Item Name               Pack Size    

2400                Sel Gris, Coarse             1/22 lb
2401                Sel Gris, Coarse             6/6.3 oz
2402                Fleur de Sel                  6/5.6 oz
2404                Grinded Sel Gris             6/7 oz
2410                Fleur de Sel, Fine           6/1 kg

Source: National Academy of Sciences , 2008 US Geological Survey and Supermarket Guru.

 Employee Profile                                                                                   Jennifer Richards
Just the Facts:Of The Month
Name:                               Jennifer Richards
1st Year @ FoodMatch:        2000
Department:                       Sales
Job Title:                           Regional Sales Manager
Resides in:                         Baltimore, MD
Favorite FoodMatch Memory:
"So far, this would have to be the night at the 2003 Summer Fancy Food Show when Divina Roasted Tomatoes won for Best Foodservice Product.  We were all so proud after so many years of hard work on this product." 
Little Known Facts and Hobbies:
"I studied clarinet and alto sax for about 12 years. I still pick them up occasionally, but mostly to move them when I vacuum. I have a real soft spot for big band and swing, the music of the 40s. They're a lot of fun for a reed player and this is the music my parents have listened to since I was a kid."                  
If you find yourself in Maryland...
"Even if all you do is drive across the Bay Bridge, find a way to get to the Chesapeake.  I've lived in Maryland for just five years and I'm a total waterbug at this point.  If you can't get that far out of Washington, try to get to Great Falls on either the Maryland or Virginia side. It's right off the Washington Beltway and it's a hidden treasure right there in the suburbs. If all else fails and you still haven't had your Maryland experience, eat a crabcake."
Upcoming Events                                                                                       April/May, 2008

NRA ShowMay 17-20, 2008
National Restaurant Association
McCormick Center, Chicago IL.
FoodMatch Booth # 9623

FoodMatch invites you to stop by booth 9623 at the 2008 National Restaurant Association Show where you can sample the best we have to offer in the categories of foodservice restaurant ingredients, olives, antipasti, tapenades, condiments, and more!  We look forward to seeing you there!

The Editor's Desk                                                                                  By: Brandon Gross

This Month: Spring Has SprungSpring Flowers

Spring is a time to shed the layers of winter and look forward to over 6 months of the great outdoors.  To many people, the start of Spring is a chance to reconnect with nature.  This month, I thought I'd provide you with a list of some of the top fresh seasonal ingredients that Spring has to offer:

Fruits                    Vegetables              Flowers

Strawberries            Asparagus               Tulips
Watermelon             Avocado                 Daffodils
Cherries                  Artichokes               Irises
Apricots                  Green Peas             Crocuses


Thank you for reading this edition of FoodMatch Focus.
Please send all comments, questions and article suggestions to

FoodMatch, Inc.
Phone: (212) 244-5050          Web:          E-Mail:

Categories:   Newsletter
Actions:   E-mail | | Permalink | Comments (0) | Comment RSSRSS comment feed

March Newsletter

Tuesday, 18 March 2008 13:07 by foodmatch

FoodMatch Focus

March, 2008 - Vol 1, Issue 3

In This Issue
Featured Item of the Month
2008 Kalamata Crop Update
News from Marketing
Specialty Food Market Trends
Employee Profile
Upcoming Events
The Editor's Desk
Join Our Mailing List!
Food for Thought
Of The Month
"One of the very nicest things about life is the way we must regularly stop whatever we are doing and devote our attention to eating." - Luciano Pavarotti

"I've been on a diet for two weeks and so far all I've lost is two weeks." - Totie Fields

"The most remarkable thing about my mother is that for thirty years she served us nothing but leftovers.  The original meal has never been found." - Calvin Trillin
Featured Item of the Month                       Artichoke, Cipolline, and Mixed Pepper Strips
         Cannone Artichoke Strips                   Cannone Cipolline Strips              Divina Mixed Pepper Strips

Of The MonthOf The Month
           Item #: 60730                            Item # :60911                    Item #: D0195-3
            Origin: Italy                                Origin: Italy                       Origin: Greece
FoodMatch values the relationship we have with our end users: chefs, caterers, home cooks, etc.  Because of this, we've taken some of our most popular Mediterranean antipasti items and "stripped" them for easier use.  The result is a time-saving and cost-effective approach to fresh and unique ingredients.

Our array of sliced antipasti options pairs perfectly atop pizzas, focaccia, flatbreads and sandwiches.  They also serve as a unique bread ingredient.  Acting as a labor-saver, sliced ingredients are perfect for the do-it-yourself bars and buffets that are growing with increasing speed and quantity in supermarkets and quick-serve restaurants.

Taste Notes
Cannone Artichoke Strips:

Natural and tender artichoke leaves in delicate sunflower oil.

Cannone Cipolline Strips:

Sweet and crunchy onions with a robust balsamic finish.

Divina Mixed Pepper Strips:

Red and Yellow Florina Peppers packed in a natural brine.  Bright, sweet, and meaty.
2008 Crop Update                                                                                    Kalamata Olives
Kalamata Crop
As the 2008 FoodMatch Kalamata Olive crop comes closer to hitting the marketplace, FoodMatch is learning more details each day as to the quantity, size, color and taste of this year's crop.

Crop Size Estimate:

Crop size can be effected by several variables that growers do not always have complete control over.  This year, for example, Greece was hit hard by an August fire that damaged over 450,000 acres of land.
Fortunately for FoodMatch, our production areas in Greece for Kalamata olives were largely unaffected by these fires.

2008 FoodMatch Production Locations for Kalamata Olives:

Mesolongi (West Coast): Produced a smaller crop than in previous years.
Livanata (Central): Produced a larger crop than in previous years.
Sparta (South): Produced a larger crop than in previous years.

Total Crop Size Comparisons (2005-2008)
2005/2006: 12,000 tons
2006/2007: 20,000 tons
2007/2008: 25,000 tons

Crop Color and Caliber:

Greece was also subjected to a drought during the growing period of this year's Kalamata olive crop.  Due to this, many trees went "thirsty" for long periods of time and some of the olives were picked prior to full maturation.  This has caused a smaller caliber size and, in some cases, a lighter colored Kalamata olive.

Similar to the 2007 crop, an estimated 10-20% of this year's Kalamata olive crop will have a lighter color than a traditional authentic Greek Kalamata olive.  While in some respects this counteracts the overall crop size increase, FoodMatch does not expect to have any stock issues throughout the year.

Crop Flavor Profile

Similar to wine, the full flavor of a Kalamata olive takes time to develop.  Expect early shipments to have a "tighter" and less fruity flavor profile.  As the olives mature during the year, you will begin to taste more of the smoky, wine-infused flavor that distinguishes the FoodMatch Kalamata olive as the industry standard in taste and authenticity.

Market Trends                                                                             The Benefits of Olive Oil
EVOO BenefitsStudies of the Mediterranean Diet and its effects on your health are becoming more commonplace each year as the value of the lifestyle becomes more widely understood and embraced. 

A recent collaboration between the Institute of Nutrition/Food Technology and the Nutritional Team at the Granada Hospital

reveals some new information on the health benefits of olive oil; a staple ingredient in the Mediterranean Diet.

According to the new study, olive oil is extremely rich in polyphenols; natural antioxidants that improve the lives of people suffering from oxidative stress.  Also, olive oil has been found to be highly beneficial for the prevention of cell aging and osteoporosis.

FoodMatch has always valued high quality oils.  We carry a full line of Estate, Extra Virgin, and Blended olive oils that will satisfy your palate and your heart.

Source: Science Daily, January 2008.

Employee Profile                                                                                        Justin Denune
Of The Month
Name:               Justin P. Denune
Year's at FM:      3+
Department:       Inventory Management
Job Title:            Logistics Coordinator
Hometown:         Nahant, MA

A Typical Work Day for Justin:
Every day starts off in Bushwick Brooklyn and roughly a 45-minute ride on the L train.  By 9am I'm in the office and ready for my team's daily "morning meeting".  You see, I'm part of the Inventory Management team, lead by the fearless Patti Kennedy.  In these meetings we review what we have on our plates for the day (no pun intended) and make sure we are all up to speed with "what's what" in the Specialty Food business.  My job is in Logistics with a side of Purchasing.  With the amount of product we import from around the globe, keeping track of it all can be a daunting task.  At any given time we have dozens of containers on the water, all of which need to be tracked for our customers, our work force, and our outside partners.  I also work closely with our vendor L'Esprit and Purchaser extraordinaire, Reva Star in making sure we keep a healthy inventory of some of our best selling items. 

Justin's Favorite FoodMatch Memory:

I recently took a trip to Japan and  was accompanied by a coworker and great friend, Accounting Manager Mr. August Fuerst.  We traveled around Tokyo for almost two weeks; eating, drinking, and immersing ourselves in the culture.  To this day, these are probably some of the best memories of my life at FoodMatch.

Little Known Facts and Hobbies:
- One of Justin's passions is the craft brew scene.  He often seeks out specialty bars all over       NYC and Brooklyn to taste the microbrews of New York and other states.
- Justin is an avid sports fan---and much to the chagrin of his coworkers, roots for Boston teams such as the Red Sox and Patriots. 
- Justin's mom is a chef who owned her own culinary business.  This contributes to his passion for specialty foods and cooking.
Upcoming Events

NRA ShowNational Restaurant Association Show
May 17-20, 2008
Chicago, IL

FoodMatch is proud to announce that we will once again be exhibiting at the annual NRA Show this year.  We will feature a 200 square foot booth and sample over 50 of our top foodservice antipasti, olive and ingredient items. 

Please stop by and visit us in the International Cuisine Pavilion at booth 9623!



Thank you for reading this edition of FoodMatch Focus.
Please send all comments, questions and article suggestions to

FoodMatch, Inc.
Phone: (212) 244-5050          Web:          E-Mail:

Categories:   Newsletter
Actions:   E-mail | | Permalink | Comments (0) | Comment RSSRSS comment feed

February Newsletter

Monday, 18 February 2008 13:15 by foodmatch

FoodMatch Focus

February, 2008 - Vol 1, Issue 2

In This Issue
Featured Item of the Month
What's New from FoodMatch?
News from Marketing
Market Trends
Employee Profile
Upcoming Events
The Editor's Desk
Join Our Mailing List!
Food for Thought
Olives by water"Tell me what you eat, and I will tell you who you are" 
- Anthelme Brillat-Savarin

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."   - Julia Child

My doctor told me to stop having intimate dinners for four...unless there are 3 other people."       - Orson Welles
Featured Item of the Month                                           Red & Yellow Tomatoes in Bags
Of The MonthDivina Roasted Red and Roasted Yellow Tomatoes have long been considered one of FoodMatch's most unique and popular products.  Marinated with oil and herbs, we take succulently sweet Roma tomatoes and slow roast them to bring out a deep flavor and tender texture. 

Roasted Red and Yellow Tomatoes have recently been made available in a new space-saving Cryovac bag.  With the new packaging, you'll have more efficient freight costs and reduced packaging waste.  You can continue to rely on the fresh flavor you've grown accustomed to, while enjoying the easier to manage packaging.

Roasted Red and Yellow Tomatoes pair perfectly with fresh mozarella and basil.  Also, try them with your favorite salad, pasta, sandwich, and bruschetta recipe.

New Item #'s:
Red Tomatoes in Bags (6/4lb):      70264
Red Tomatoes in Bags (3/4lb):      70234
Yellow Tomatoes in Bags (3/4lb):  70434

New from FoodMatch                                                                       Teriyaki Mushrooms
Just the Facts
Teriyaki Mushrooms
Name: Mushrooms Marinated with Teriyaki Sauce      
Item #: 55001         

Ingredients: Mushrooms, Soy Sauce, Water, Sugar, Pineapple Concentrate, Balsamic Vinegar, Lactic Acid, Cayenne Pepper, Garlic Powder, Onion Powder, and Ginger.

Application Ideas: Ideal as a quick stir-fry addition, mixed within an Asian Noodle Salad, as a side with grilled chicken, or any instant fusion inspiration.
Featured Recipe:
Teriyaki Mushroom Salad
                                                                      Ingredient                       Ratio for RecipeTeriyaki Salad
Divina Teriyaki Mushrooms             70%
Pineapple chunks, drained              20%
Red Bell Pepper, chopped               10%
Scallions, chopped                        To Taste
First, in a large serving bowl, mix the mushrooms and pineapple together.  Add the chopped red bell pepper and scallion.  Toss together and enjoy!

This is a simple and unique salad to put together at a moments notice.  A perfect side dish for salmon.

Do you have your own recipe featuring products from FoodMatch?  If so, we'd love to see them.  Send all reciped to and we may publish them in an upcoming edition of FoodMatch Focus!
Image and recipe courtesy of FoodMatch.
News from Marketing                                                                    Tradeshows and Events
2008 Winter Fancy Food Show
FoodMatch participates in over 50 national, regional, and distributior shows per calendar year.  With booth sizes ranging from 100-600 square feet we are always looking for ways to create an exciting and inviting booth space while keeping the focus where it belongs...on the food.

This past January, FoodMatch participated in the 2008 Winter Fancy Food Show.  Below are some facts about this year's show, as well as 3 pictures of the booth that illustrate its evolution from conception to the final product. 
FoodMatch Fancy Food Show Facts:    
- At any given time, attendees were able to sample over 100 of our most popular products.
- Our 600 square foot booth contained over 5,000 pounds of furniture, supplies and food.
- We sampled 13 bulk tins of dolmas---that's over 900 individual stuffed grape leaves!
 Of The Month Of The MonthOf The Month     
   Arrival at an empty booth        Midway through setup            The finished booth
Market Trends                                                                             The Whole Grain Truth
Whole Wheat Mini ToastIt seems to be common knowledge these days that when comsuming bread, pasta, rice, or other carbohydrates, 100% whole grain is the healthiest choice.  But have you ever wondered what the actual benefits of a whole grain diet are?

A new study from Penn State University finds that "increasing one's intake of whole grain products, in combination with a reduced calorie diet, can lead to the loss of dangerous abdominal fat and cut levels of C-reactive protein."  This is the first study of its kind to show that whole grains might actually be able to fight fat. 

Prior to this, the main benefits of whole grains were thought to be:

Reducing LDL (bad) cholesterol and raising HDL (good) cholesterol, lowering blood pressure and reducing the risk of heart attack or stroke.

Reducing Glycemic load and therefore, reducing strain on the pancreas.

Reducing the incidence of allergic reactions, and reducing the onset of auto-immune diseases.
FoodMatch embraces the addition of whole grains into your daily diet and recently introduced a 100% Whole Wheat Mini Toast by Divina.  The perfect entertaining cracker, mini toast pairs wonderfully with cheese, meats and tapenades.  Divina Whole Wheat Mini Toasts are also certified by the Whole Grains Council, containing at least 15g of Whole Grains in each serving.


Employee Profile                                                                                    Brett Greenberg
All About Brett:
# Years at FoodMatch:      5                          
Department:                     Quality Assurance
Job Title:                          Product/QA Manager and Corporate Chef
Hometown:                       Marlboro, NJ 
Favorite FoodMatch Memory:
In 2005, as part of my culinary training at The French Culinary Institute, I was cooking on the line at L'Ecole, the school's on-campus restaurant. In the middle of service I hear the expeditor shout, "VIP Table for Brett."  I head over to the door separating the kitchen from the dining room, so I can get a peak at the table to see who it was. To my surprise and delight, I saw several of my co-workers eagerly awaiting their first course.  It was so great to walk out into the dining room, in full chef's gear, and see the look on all their faces. I'll never forget their support that night - and always.
Coming This March: Brett's Food Newtork Debut!
FoodMatch is proud to announce that our corporate chef, Brett Greenberg will be making his debut on Food Newtork this March!  Brett's original recip
Of The Monthe for French Onion Macaroni and Cheese was selected as a finalist for the new program "Ultimate Recipe Showdown" hosted by Mark Summers and Guy Fieri.  Watch as chefs from around the country compete for $25,000 and the right to call their recipe the "Ultimate Comfort Food."
Brett's episode of "Ultimate Recipe Showdown" will air on March 2nd at 9pm on Food Network.  Check your local listings. Good luck Brett!                                                                                   Pictured: Brett poses with Food Network star Guy Fieri.

The Editor's Desk                                                                                By: Brandon Gross
pen paperThis Month: FoodMatch welcomes 2 new employees!

Heard a new voice recently when calling FoodMatch?  That would be Heather Mitchell, our new Receptionist/Administrative Assistant.  Heather recently moved to NYC from the Tampa Bay area.  Asked why she decided to give the Big Apple a try, Heather said that she was "just ready for something new."
Also joining FoodMatch in the newly created role of Executive Assistant is Andrea Bihorel.  Also a Tampa Bay native, Andrea has been in NYC for the past three years.  Asked why she was excited to begin working at FoodMatch, Andrea said, "I have been looking to transition my career to an industry that I am passionate about. FoodMatch is a company that reflects my lifestyle."

From everyone at FoodMatch, we'd like to send our sincerest welcome to Heather and Andrea!


Thank you for reading FoodMatch Focus. 
Please send all comments, questions and article suggestions to

FoodMatch, Inc.
Phone: (212) 244-5050      Web:      Email:

Categories:   Newsletter
Actions:   E-mail | | Permalink | Comments (0) | Comment RSSRSS comment feed

January, Newsletter

Friday, 18 January 2008 12:49 by foodmatch


FoodMatch Focus

January 2008 - Vol 1, Issue 1
In This Issue
Featured Item of the Month
What's New From FoodMatch?
News from the Farm
Market Trends
Marketing News
Employee Profile
Join Our Mailing List!
Welcome to FoodMatch Focus!              
Alex Head
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.
Featured Item of the Month:                                               Artichoke & Piquillo Peppers
                                                                                 Item Name:piquillo3
    Marinated Artichoke Quarters
    with Piquillo Peppers

    Item #: 
    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.
For more information about this product, please contact your FoodMatch Sales Representative.
What's New from FoodMatch?                                  Barnier Fresh Harvest Caper Salad
Caper Salad
Just the Facts

Caper Salad      
Item #: FR737             
Origin: France            

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. 

News from the Farm:                                                                              A Trip to Greece
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.
william greece
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.
olive tree
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.
Market Trends:                                                                                            Chile Peppers
chiliChile 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. 
News from Marketing                                                                           By: Mary Caldwell

Of The MonthA 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. 
Employee Profile                                                                                     Jackie Gulledge
Jackie and PhilAll 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.
Upcoming Events                                                                                           March 2008 
The Research Chefs Association Show
March 7th, 2008      Seattle, WA
Sheraton Seattle Hotel


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.

The Editor's Desk                                                                                By: Brandon Gross
pen paper 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'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.

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:          Email:
Categories:   Newsletter
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