Food & Food Equipment News

Ball Brand Home Canning Products Taps Facebook Live to Share a Day of Canning

Jarden Home Brands, makers of Ball® brand home canning products, announces its 2016 Can-It-Forward Day will take place on Friday, July 22 from its new digital location, Facebook Live. Now it its sixth year, Can-It-Forward Day was born from the desire to share – or pay forward - the joy and benefits of canning, bringing together canners, gardeners and food enthusiasts alike. Canning demonstrations from popular canning bloggers, as well as the Ball brand's expert chefs will take place from 10:00 a.m. – 3:30 p.m. ET on the Ball Canning Facebook page.

"Online search is the top place consumers look for canning recipes, with 55 percent of consumers telling us they search there for inspiration, so Facebook Live is an ideal platform to reach new and experienced canners," said Janine Moore, Senior Brand Manager of Fresh Preserving at Jarden Home Brands. "It's our mission to instill confidence and provide the leading educational resources for those looking to can, whether it's one jar of pickles or a garden full of tomatoes. Can-It-Forward Day has long been a place welcoming of all preservers and we're thrilled to bring it to life in a new way for 2016!"

Whether participants are learning to can for the first time or looking to share preserving expertise, the spirit of "canning-it-forward" will come through in all social aspects of the broadcast as well as this year's focus on charity. To support communities offline, five small, local, non-profit organizations have been selected with the help of participating bloggers to benefit from the event. For every like, share, reaction and comment on the Can-It-Forward Day Facebook Live videos on July 22, a $1 donation will be made to one of the following local charities:

• Southside Middle School Panther Pantry (Muncie, Indiana) selected by Jarden Home Brands
• The Food Trust (Philadelphia, Pennsylvania) selected by Marisa McClellan, Food in Jars
• EnrichLA (Los Angeles, California) selected by Linda Ly, Garden Betty
• Second Harvest Food Bank of Middle Tennessee (Nashville, Tennessee) selected by Angie Holden, The Country Chic Cottage
• Food Lifeline (Seattle, Washington) selected by Malia Karlinsky, Yesterday on Tuesday

"Can-It-Forward Day comes during the peak of growing season and we're thrilled to help canners of any experience level preserve that bounty as well as help support food charities around the country," continued Moore.

Viewers will have the privilege of watching unique recipe demos throughout the day, not yet made available online, including Apricot Lavender Jam, Spicy Heirloom Tomato Chutney, Green Tomato Pickles, Fiesta Peppers, Chipotle Peach Salsa, and more. Participating internationally, canners in Jarden Home Brands' newest markets, South Africa, Australia and the UK, will join in online by sharing their own favorite canning recipes.

Those looking to learn more about the latest jamming trends and how to make the most of their fresh produce can join Can-It-Forward Day in any of the following ways:

• Pledge to can-it-forward by signing up via the pledge page and share with friends.
• Tune in on July 22 to watch canning demonstrations via Facebook Live from 10:00 a.m. – 3:30 p.m. ET. Each hour, viewers will have the chance to win a giveaway prize!
• Engage with any of the Facebook Live recipe videos and a donation will be made to charity.
• Ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10 a.m. – 5 p.m. ET. Consumers can also share their own #canitforward creations with the brand on Pinterest and Instagram.

Chicago Restaurant Offers Hand-Pulled Noodles from Open Kitchen

With noodles at the core of Imperial Lamian, the first U.S. restaurant from the Indonesian-based Imperial Group, Executive Lamian Chef Wang Jun is the integral team member ensuring the made-to-order lamian noodles are perfect each and every time. As the resident lamian expert, Wang’s extensive training and experience allow him to create exceptional hand-pulled noodles, right in front of guests in the restaurant’s open kitchen. 

“As a lamian expert, Chef Wang is bringing a new noodle to the Chicago restaurant scene, showcasing the dynamic and careful craft of hand-pulling noodles,” said CEO Vincent Lawrence. “Chef has been honing his lamian technique for over 20 years, and we’ve loved seeing the reaction guests have when watching him skillfully bring their meals to life.”

Wang began his career as a lamian chef at a popular restaurant in China where he was responsible for making the lamian noodles and ensuring the highest standards in preparation and execution. Throughout his career, Wang has worked in restaurants across Southeast Asia perfecting his already notable lamian technique and passing his knowledge to other aspiring chefs. After joining Imperial Group in 2011, Wang has gone above and beyond to entertain and educate guests around the art of lamian, and is dedicated to creating a culinary experience that is authentic to the cuisine of Southeast Asia.
 

While he may be a lamian expert, Wang believes there is always room to learn and grow, noting, “An old Chinese saying states that there is no end in the learning process and that is certainly true with the art of preparing lamian.”

Wang credits his love and passion for lamian to his childhood. Growing up in his neighborhood of Lanzhou, China, eating lamian for breakfast, lunch and dinner was not only a common occurrence, but also a way of life.

The lamian noodle originated in 16th century China, and literally means “pulled noodle”, as “la” means to pull and “mian” means noodle. Lamian differs from traditional ramen in the way it’s prepared by hand, and the aeration in the dough from pulling allows for better absorption of the unique flavors of the broth.

Vollrath Offers Mini Countertop Soft Serve Freezer

The Vollrath Company, LLC, the premier manufacturer of foodservice equipment and smallwares, increases frozen treat menu offerings for a growing market with the addition of the Stoelting® Mini Soft Serve Countertop Freezer. With a small footprint and portable, lightweight design, the Mini Soft Serve Freezer is ideal for small restaurants, delis, bakeries, food trucks and convenience stores looking to expand their frozen and cold dispensed beverage offerings, while saving valuable counter space.

Operable with both commercial dry and liquid mixes, the Mini Soft Serve Freezer can make a variety of high profit margin frozen treats including ice milk, ice cream, yogurt and frozen dietary desserts.

The user-friendly Mini Soft Serve Freezer, which can easily be disassembled for cleaning, features a horizontal auger that gently folds product over the machine’s freezer plate for a creamy and consistent product that prevents buildup and waste. The machine has an adjustable auger and automatic or manual modes, along with a unique seal-less drive shaft, designed to eliminate preventative maintenance and mandatory seal replacements.

View an instructional video at: http://vollrathuniversity.com/vollrathUniversity/Product-Training/Stoelting-Frozen-TreatEquipment/Mini-Soft-Serve.htm

Novipax Unveils Pad-Loc Fresh CO2-Generating Absorbent Pad

Pad-Loc® Fresh™ from Novipax is an absorbent pad that generates carbon dioxide (CO2) inside food packages to help create an environment that is unfavorable for microbial growth on fresh and processed meats, poultry, seafood and other food products. Used as a tool in an effective modified atmosphere packaging (MAP) strategy, Pad-Loc Fresh enables fresh and minimally processed packaged food products to maintain visual, textural and nutritional appeal while also helping to extend the shelf life of fresh food products without the need to add chemical preservatives or stabilizers.

“We are extremely excited to be launching Pad-Loc Fresh,” said Novipax CEO Bob Larson. “Pad-Loc Fresh is not only the latest product innovation from Novipax, but it also promises to take food presentation and safety to a whole new level.”

Pad-Loc Fresh incorporates the same construction and features as the company’s flagship Pad-Loc pad, but goes a step further by integrating a granular agent that releases CO2 when moisture is absorbed into the pad. This material also provides a much more consistent release of CO2 than powders used in other pads.

Pad-Loc Fresh is an FDA-approved product, which allows for sale of the product in both the USA and Canada.

For more information on Pad-Loc Fresh, and all other Novipax pads and trays, visit novipax.com.

 

Commercial Bakeries Extend into New Markets with Par-Baking

“Cryogenic freezing of par-baked goods is giving commercial bakers who have only baked fresh a new strategy. Bakeries can extend their distribution range and serve new retail segments,” says Mark DiMaggio, Head of Food & Beverage, Linde LLC. Par-baked goods have grown rapidly over the past five years, and today include a plethora of specialty loaves, savory items, baguettes and dinner rolls. They are ubiquitous at a variety of food establishments -- quick-serve restaurants (QSRs), supermarket bakeries, convenience stores, sandwich shops and cafes. Key to that growth is applying an immediate freeze after partial baking, which preserves product quality and freshness.

Hygienically-designed cryogenic tunnel freezers and spiral freezers from Linde represent the state-of-the-art for freezing par-baked goods on a continuous basis. “Commercial bakeries can avoid mechanical holding freezers and ammonia freezers. With the addition of a simple, compact cryogenic freezer, they can enter a world of frozen par-baked products delivered to a much larger network than their current radius. And they can do this without a great deal of capital investment and floorspace – which are a few of the advantages of cryogenics,” DiMaggio said.

Cryogenic Freezers vs. Mechanical Freezers

• Low capital investment
• Yield Increase
• Higher throughput in less space
• Higher quality product

Linde freezing solutions help keep par-baked items fresher longer, so they can help extend a baker’s effective service area. A cryogenic tunnel freezer or a spiral freezer flash freeze using controlled blasts of liquid nitrogen (N2) or carbon dioxide (CO2). The quick freezing action preserves the shape and appearance of the product while helping to retain the baked dough structure and desired moisture level inside. Cryogenic freezers deliver par backed products that maintain the internal structure and integrity of the product while providing high production rates for the bakery.

Linde offers a range of cryogenic spiral freezers, from entry-level box spiral freezers for lower volume production, to the hygienically-designed CRYOLINE® XF (cross-flow) spiral freezer. The cross-flow spiral freezer features a patented high-efficiency design that produces a more even flow across the belt for higher yields and can deliver production rates up to 20,000 pounds per hour.

State-of-the-art cryogenic freezers from Linde can deliver more productivity per square foot than mechanical freezers and are highly efficient so they can help keep operating costs low. Hygienic design features make them easier to clean and maintain. In addition, turnkey services can speed installation, and lease agreements can keep the capital investment low.

Par-Baking History

Fresh-from-the-oven signature breads at retail were once almost the exclusive province of fine restaurants. But the rise of commercial par baking has made it possible for any restaurateur or food retailer to produce even artisan breads without skilled labor. With par-baking, dough is partly baked (typically 80-90 percent) by the commercial bakery so the yeast is activated and the loaf is set for final baking. There’s no need for dough mixing, kneading or proofing.

The retailer need only pop items into an oven to brown -- and let the aroma fill the air. Par-baked goods have been available in supermarkets since about 1949 with the advent of Brown ‘n’ Serve rolls.

Joseph A. Gregor, a baker who was also a fireman in Avon Park, Florida, reportedly discovered the advantage of par-baking while experimenting with a new biscuit recipe. When the local siren sounded, he donned his fire hat, shut off the oven and ran out the door. On his return, he discovered the rolls were fully baked on the inside and needed only a quick browning to finish.

Linde has been the pioneer in cryogenic food freezing and chilling solutions for decades. The Linde food team performs in-plant assessments and works with food processors to develop optimal solutions. For more information, see Linde or call 800.755.9277. Linde LLC supports the Global Food Safety Initiative (GFSI) and the advancement of food safety. Linde has a Food Safety Management System in place for all bulk carbon dioxide (CO2) plants and air separation facilities supplying the food & beverage industry in North America. In June 2012, Linde became the first supplier to certify all of its CO2 plants to a benchmarked GFSI scheme, FSSC 22000 (Food Safety System Certification).

My Fit Foods Opens Its 'Kitchen' Doors to Support Company Growth

My Fit Foods™, a producer and retailer of handcrafted, fresh, grab-and-go meals, has announced the opening and U.S. Department of Agriculture (USDA) certification of its new, 30,000-square-foot central kitchen. The opening of the handcrafted production kitchen allows My Fit Foods to expand and sell its products through new, strategic distribution channels, including corporate cafeterias, vending and micro markets, as well as third party retailers.

The central kitchen will provide freshly prepared meals daily for 38 My Fit Foods locations in Texas and Oklahoma, with the capacity to serve additional retail store locations as well as new distribution channels. This added capacity reinforces the brand's trajectory of expansion and ability to support new store openings in the coming years. Located in Dallas-Fort Worth, the central kitchen is expected to create over 150 new job opportunities in the Dallas-Fort Worth area. 

"Our new central kitchen enables us to provide consistent, freshly-prepared delicious meals of the highest quality," said David Goronkin, CEO of My Fit Foods. "Since the central kitchen is USDA certified, we will have the ability to sell our offerings through new channels in addition to expanding our retail footprint, making it easier for our growing customer base to find and enjoy My Fit Foods meals."

As the first of its kind in the fresh, nutritionally-balanced grab-and-go meal category, My Fit Foods' central kitchen is certified by the USDA and upholds the company's commitment to produce superior, wholesome meal offerings for its customers. In addition to preparing meals daily, the central kitchen offers a core location for the brand to implement further innovation and development within My Fit Foods' existing fresh and flavorful menu.

For more information on My Fit Foods or to find the My Fit Foods location nearest you, visit www.myfitfoods.com.

Princess Cruises Creates New Video Series with Chef Curtis Stone

Princess Cruises has created a new video series with renowned award-winning chef and restaurateur Curtis Stone, sharing his vision behind SHARE, the recently announced, all-new specialty restaurant that encourages connecting with others over a deliciously prepared meal. Leading up to the restaurant debut in December aboard Ruby Princess and Emerald Princess, the SHARE Video Series reveals his inspiration behind this one-of-a-kind culinary experience, available exclusively aboard Princess Cruises, plus a few fun surprises. 

The eight-part SHARE Video Series, rolling out over the next two months, also highlights Stone's favorite ingredient, a special recipe, his personal culinary journey and his love of travel. The series can be found here: http://www.princess.com/curtisstoneshares.

"Our guests are so excited about our new partnership with Chef Stone and there is great anticipation leading up to the debut of SHARE next month," said Jan Swartz, Princess Cruises President. "The new SHARE Video Series offers a close look at Chef Stone's inspiration and will help viewers get to know the accomplished chef behind our newest specialty restaurant."

The cruise line's partnership with Stone is the perfect pairing because of the mutual belief that when good food brings people closer together, much like travel, guests experience the world in a whole new way, creating happiness around the table and lifelong memories.

"SHARE is really the central philosophy of everything that I strive for and am passionate about when it comes to food - bringing people together, communicating in a different way and sharing beautiful dishes with the special people in your life," said Stone. "I'm excited for cruisers to get to know me better through the SHARE Video Series and I hope the series inspires people to create lasting memories through food and conversation, both on Princess Cruises ships and in their everyday life." 

The SHARE cruise dining experience aboard Princess Cruises encourages joining with family, friends and other cruisers by offering intriguing dishes served family style. Designed by Stone, the menu features dishes such as an enticing charcuterie starter course, composed salads, handmade pastas, premium quality meats, an array of decadent desserts and more.

Following the debut of SHARE aboard Ruby Princess sailing from Los Angeles on cruises to Hawaii and Mexico and Emerald Princess sailing from Ft. Lauderdale to the Caribbean this December, it will debut aboard Sun Princess, which will bring Stone's restaurant to his home country, Australia.  

This partnership with Stone adds to the line's "come back new" brand promise, designed to elevate the onboard guest experience by introducing new culinary offerings dedicated to fresh, flavorful cuisine aboard all ships. In addition to SHARE, "Crafted by Curtis" menu items offered in the main dining rooms debuted aboard Golden Princess in the fall and roll out fleet-wide through early 2016. The Chef's Table experience by Curtis Stone will debut in early 2016.

For more information about the partnership, visit www.princess.com/curtis-stone.

Diet Recommendations API

Edamam, a data service company providing value-added nutrition solutions to businesses in the health, wellness and food industries is releasing its new Diet Recommendations API.

The new API gives diet and health professionals a tool to build customized diet plans leveraging a database of 1.5 million high quality recipes. Edamam has nutritionally analyzed and tagged the recipes and labeled them for appropriateness to all major diets and allergen conditions. A provider or wellness coach can now select a diet -- such as gluten-free, low-sodium or vegan -- a target calorie range and recommended ingredients to quickly obtain a wide variety of meals that fit the needs of the person for whom they are creating a diet plan.

"Building a meal plan for someone with strict diet requirements is not easy and professionals inevitably revert to a few limited tried and true suggestions. With our new Diet Recommendations API, we vastly expand their choices and ease of creating a targeted diet plan, adding both variety and quality. This, ultimately, leads to better meal plans and diet adherence," explained Victor Penev, Edamam's CEO and Founder.

The Diet Recommendations API has 25 pre-built diet filters, targeting key health and wellness needs or allergy restrictions. Whether a person is watching the intake of sugar, is lactose intolerant or simply aiming to keep meals under 500 calories, Edamam's solution provides a wide range of quality recommendations. Each recipe has in addition detailed nutrition information for more than 30 nutrients to further facilitate the work of professionals building the diet plans.

"In addition to the 25 diets we are launching with, we have the capability and are constantly developing custom diet filters. An example is a kidney-friendly filter for people watching phosphorus, sodium and potassium intake. We have the data and can slice and dice it to meet the needs of the market," added Victor Penev.

Arooga's Wants to Know Who Gives a Cluck

So, organic is the restaurant industry buzzword, but when it comes to chicken wings, do guests give a cluck? America's hottest sports bar concept is about to find out with the Ultimate Guest Test.

Beginning today through October 12, Arooga's Grille House & Sports Bar, the national award-winning brand most well-known for being selected as America's Next Top Restaurant Franchise, will let its guests' popular vote decide the fate of its proposed system-wide change to farm-fresh USDA Organic Chicken Wings. The Central-Pennsylvania-based sports bar concept has chosen its Hershey and Camp Hill, Pennsylvania, locations as its official testing sites.

"As a company we have been taking many steps over the years to make our food, simply put, cleaner, healthier, and just plain better for you, and this is just the next step in that evolution. Over three years ago we transitioned our burgers to no antibiotic, hormone or steroid ever, free range wagyu Kobe, then we rolled out clean and simple soups and dips free of artificial ingredients, and, just this year, released our first USDA Organic item," said Gary Huether, Jr., Arooga's President and Co-founder. "Arooga's is committed to providing healthier and cleaner dining alternatives to our guests, and transitioning to organic wings would be huge for us. However, what matters most are our guests, so we're going to let them decide what's important to them."

Arooga's, famous for having more than 30 wing sauces, 100 large-screen HD TVs and 40 drafts including tons of craft selections and hand-crafted cocktails at all its locations, is also getting a lot of positive attention for its menu by taking steps that typical restaurants, let alone sports bars, have not made. Earlier this year, the brand announced its first USDA Organic menu item, Organic Chicken Noodle Soup.

According to Huether, Jr., the potential permanent switch to Organic Wings is another step in the trend the brand has been following in the all natural dining movement, preceded by the addition of no antibiotic, steroid, or hormone ever wagyu Kobe burgers. Arooga's is also planning to transition some of its produce to organic, has committed to cage-free eggs, and is adding new vegetarian options to its new menu. Recently, Arooga's added Dogfish Head Off-Centered brats to their limited time line up, which are made from animals raised in low stress environments with no antibiotics or hormones ever, and fed an all vegetarian diet.  Arooga's locations are also certified by The National Foundation for Celiac Awareness for gluten-free dining, and a majority of its selections are made with super fresh ingredients.

The Organic Wings in test are sourced from a farm in Lancaster, Pennsylvania, the city in which it recently opened its newest restaurant.

In order for the product to be declared USDA Organic, farmers must follow strict guidelines and submit to annual inspections to make sure their locally sourced free range chickens meet certification standards such as receiving organic feed, all-vegetarian and free of animal by-products, genetically engineered grains and chemicals, while also ensuring that they have outdoor access and no hormones, steroids or antibiotics ever.

"We'll say no to antibiotics, growth hormones, pesticides, and other toxins, and yes to lower pollution, regulated farming practices that are better for the environment, and all around better ingredients," continued Huether, Jr. "But again, our voice is our guests' voice. Our role is to give them what they want. We're putting the wings' fate in their hands."

Arooga's has 11 locations, with its 10th corporate location in Lancaster, having just opened this month, and currently has numerous franchise locations under development in Rhode Island, Massachusetts, New York, New Jersey, Georgia, Florida and Chicago, giving the brand nearly 100 units, 10 corporate and 88 franchise locations either open, in development, or under contract.

Wixon Introduces Mag-nifique Sour-Lift

Wixon now offers Mag-nifique Sour-Lift, an all-natural flavor modifier that enhances the perception of sourness without adding acid. The new product is part of Wixon’s proprietary collection of Mag-nifique technologies that bring out the best in food and beverage products for a variety of consumer segments.

Mag-nifique Sour-Lift was developed by the team of experienced flavor chemists in Wixon’s Innovation Center and can be used in conjunction with any product containing acid to intensify sour flavors, such as confectionary, chewing gum, beverages, and baked goods. Sour-Lift combines natural ingredients with a proprietary blend of GRAS ingredients. It also reduces the chance of package and product degradation due to acids. Usage level is 0.6 percent – 1.0 percent.

“Emerging research has shown that consumers seek to intensify sour flavor experiences, or view sourness as a cue that there is no or less sugar in the product,” says Leda Strand, Wixon’s Vice President of Research & Development. “Already popular in Greek yogurt, pickling, and products with vinegar, sour will continue to be a top flavor trend. Sour-Lift can give foods and beverages that enhanced sourness without adding unpleasant acid or compromising on taste. 

Sour-Lift joins the portfolio of other Mag-nifique technologies that can positively impact nutritional, everyday, and functional products that may pose texture and flavor challenges. Mag-nifique solutions can reduce sugar, mask off-notes, neutralize vitamin bitterness, and more – and all are available non-GMO.

For more than 100 years, Wixon has been a trusted provider of flavors, seasonings, and technologies for food and beverage manufacturers. With its scientific and culinary capabilities combined with a passion for service, Wixon drives innovation and solutions for its customers. More information on Wixon or any of its products may be obtained at www.wixon.com or by calling 414.769.3000.