Folgers Launches Gourmet Coffee Line
The fall beverages that coffee enthusiasts long for year-round have officially made their way back onto menus. It may come as a surprise that many of these seasonal favorites do not contain the ingredients their names imply. Enter Folgers® Simply Gourmet™ Coffee, a new line that maintains the perfect balance of 100 percent Arabica coffee and real, natural flavors.
Folgers Simply Gourmet coffee gives coffee lovers the opportunity to enjoy delicious, natural flavored coffee, and to recreate their favorite fall coffee recipes with no artificial flavors. One hundred percent premium Arabica beans are perfectly paired and balanced with natural flavors to create the following flavored coffees – Natural Vanilla, Natural Cinnamon, Natural Chocolate, Natural Caramel, Natural Chocolate Raspberry and Natural Mint.
To help showcase the flavors of the six, new Folgers Simply Gourmet flavored coffees, the brand enlisted esteemed Celebrity Chef and Food Network Personality, Alex Guarnaschelli, to serve as the Folgers Simply Gourmet Real Barista. Guarnaschelli will use each flavor to purposefully recraft popular coffee drinks and inspire new recipes using flavors that taste delicious.
From Cinnamon Pumpkin Pie Spice Lattes and Caramel Horchatas to Chocolate Raspberry Coffee Parfaits and Vanilla Coffee Sweet Potato Puree, Guarnaschelli’s Folgers Simply Gourmet coffee-inspired recipes could woo any coffee-obsessed heart or foodie’s soul, available on Folgers.com.
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Every fall there is a flurry of flavored coffee activity, and Folgers wanted to provide a natural flavored coffee option to satisfy consumers’ taste preferences without the use of artificial ingredients. Coffee drinkers have the opportunity to experience their favorite fall coffees in a more authentic, and balanced way with the new Folgers Simply Gourmet coffee.
Available in 10-ounce packages in select markets nationwide for an average retail price of $5.99, Folgers Simply Gourmet coffee can be enjoyed using various brewing methods including automatic drip, pour over and French press.
Sierra Nevada Cheese Company Expands Graziers Yogurt Line
Sierra Nevada Cheese Company has introduced two new flavors to its Graziers line of Whole Milk Grass-Fed Yogurts. Mixed Berry and Lemon join a line that already includes Plain, Vanilla, Strawberry and Vanilla in 6-ounce cups and Plain and Vanilla in 24-ounce cups.
The milk that’s used to make the Graziers Yogurts, like the milk that makes the company’s Graziers Cheeses, which are offered in Raw Medium Cheddar, Raw Monterey Jack, Raw Sharp Cheddar and Raw Jalapeno Jack, is sourced from northern California family dairy farms that have their cows – an average of about 100 cows per farm – on pasture for about 335 days a year. The farmers use intensive rotational grazing to keep the cattle moving from one small lot to another every day to ensure that the cows are always eating grasses with the highest nutritional quality to provide optimal nutritional value for the milk they produce. Cows fed on this kind of intensively managed pasture produce milk that’s much higher in conjugated linoleic acid, an Omega-6 fatty acid that’s thought to have positive health effects, than the milk from grain-fed cows. This kind of pasture management has also been shown to benefit the environment by reducing soil erosion and increasing carbon sequestration, the ability of the soil to capture and hold carbon so that it is not released as carbon dioxide, which is a greenhouse gas.
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The Graziers yogurts are made from whole milk that’s non-homogenized, so that a layer of cream forms on the top of every cup. The fruit is organic, in keeping with the company’s clean ingredients philosophy.
Meat with a French Accent from Fabrique Delices
By Lorrie Baumann
With more than 100 different cooked and cured charcuterie products, including pates, mousses, duck confit and duck rillettes, as well as sausages and boudins, Fabrique Délices has earned its place as one of the USA’s premier producers of artisanal French-style meat products.
“We do products for chefs to cook with and products that are ready to serve,” says Sébastien Espinasse, Fabrique Délices’ Vice President of Sales and Marketing. “We believe that if we do quality food, the chef will recognize that and put their stamp on the product. They put our food on their menu, and that is a big recognition to us…. When you come from a foreign country to the U.S., when you have a French restaurant, you try to recreate the food you had at home, and the most important part is to find the ingredients.”
Fabrique Délices makes all of its products in California’s Bay Area, from pork that comes from Iowa, chicken from Mary’s Free Range Chickens and pasture-raised lamb from New Zealand. “The recipes are traditional and authentic. We are not trying to Americanize the product, to tweak the recipe to suit American tastes so we can sell more product,” Espinasse says. “This is the closest to French tradition you can find in the U.S. We want to keep doing it.”
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America’s free-wheeling food culture that allows for fusions like kosher Korean tacos and barbecue brisket banh mi might tempt other meat processors to innovate their recipes to create products that would be unrecognizable to Fabrique Delices’ founders, who started the company in 1989 as a subsidiary of French pate producer SAPAR, which was established in Me aux, France, in 1920. But Fabrique Délices has stayed true to its original mission to recreate traditional French charcuterie in the United States, Espinasse says. “We don’t want to compromise the product. This is our identity,” he says. “The market is so wide open that sometimes you can lose your head and do many things, but at the end of the day, you need to keep your focus and do what you do best…. Mostly what we try to do is whenever we put a recipe together, you put the protein in your mouth, and it goes up in your head, and it brings back memories of your childhood with the flavor, and if the flavor is approved by your mind, then you say, ‘This is what we need.’ We grew up with these products so it is very important to keep it like this.”
“We don’t use preservatives, artificial ingredients, MSG, any of that,” he adds. “We use the real spices, no extracts. Sometimes you can have some variation: when you use cayenne pepper, sometimes there is variation from one year to the other, and sometimes people notice it. In the U.S., people are very sensitive to change. Artisan products, sometimes this is the way it is.”
Authenticity and quality are so important to Espinasse that he’s now organizing an American Charcuterie Society to promote those values. “I’m going to try to push it through and get some retailers, some distributors, manufacturers, maybe put a party together and try to move forward,” he says. “We are a group of people and we are going to try to move this forward because we need to grow the charcuterie industry, and the only way we can grow charcuterie is for the whole industry together.”
Those who are interested in being part of the American Charcuterie Society should contact Espinasse at sebastien@charcuteriesociety.org.
