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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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