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VOLUME 89 • NUMBER 12 JANUARY 2024 • $7.00
Raybern’s on a Roll for New Sandwiches
• Prime Shrimp Expands in L.A.
BY A.J. FLICK
through Bristol Farms Locations PAGE 5
• Gordon Ramsay Burger to Open 2nd Las Vegas Location PAGE 7
• New, Healthier Snacks Kick Off the New Year PAGE 10
• USDA Invests $52M+ to Improve Access to Fresh Fruit, Vegetables for Families PAGE 12
• U.S. Agencies Converge to Reduce Food Loss, Waste by 50% by 2030 PAGE 14
• HelloFresh Reaffirms Commitment to End Food Insecurity Across the United States PAGE 16
• Featured Products PAGE 19
• Advertiser Index PAGE 22
First, the irresistible aroma of bakery-fresh bread rises up. Then, sinking your teeth into the soft bread reveals the warm mixture of expertly seasoned meat. This is an epicurean indulgence that deserves to be savored. And it came from a freezer and microwave. Since 1978, Raybern’s has been delighting sandwich lovers with its soft deli breads and slowroasted meats – most notably, becoming famous for its Philly Cheesesteak sandwich. In the first quarter of this year, Raybern’s has its sights on shaking up the frozen food aisle with updated packaging and five flavors. In addition to fan-favorite
Philly Cheesesteak, Raybern’s new frozen line includes Roast Beef & Cheddar on a poppyseed bun, Chicken Bacon Ranch, Pulled Pork and Ham & Swiss on a sweet deli bun. The new flavors are tantalizing, but the bread almost steals the show. It’s something Raybern’s has prided itself on for more than four decades. How do they do it? “We keep it a secret,” Doug Hall, director of marketing, said, laughing. “It goes back to Ray and Bernie, the founders of Raybern’s, who spent 35 years perfecting the formula with food scientists’ expertise for a microwavable bread. They got it to a place where it works flawlessly.”
The rollout for the line – new sandwich formulas and new packing – was approached thoughtfully. After all, Raybern’s Philly Cheesesteak and other sandwiches have quite the reputation. “The last thing you want to do is create changes to things consumers love that confuses them,” Hall said. As everyone in the industry knows, the pandemic lockdowns and chain supply disruptions brought plenty of time for reflection. “We were like a lot of manufacturers, in the position of having a hard time. With restaurants and
journey. The series is produced by BBC Studios’ Specialist Factual Productions, alongside Tucci’s Salt Productions. Production will begin this month. Each region of Italy proudly proclaims individuality, but what binds the country together is the passion that all Ital-
Companies Are Tackling Food Fraud
ians have for good food. Tucci guides viewers to discover the real Italy – with all its complexities – through its cuisine. Across 10 episodes, he’ll travel to 10 regions, including Sicily, TrentinoAlto Adige, Veneto, Marche and Lazio. As Tucci travels to each corner of the country, he seeks out the essence of each region and its people through the food they eat.
Oxford Nanopore Technologies and WeNou, a company providing innovative services based on DNA analysis for the food and feed sectors, are collaborating to bring to market the first industryaccepted, simple and rapid test using nanopore sequencing to accurately determine critical adulterants and composition of food samples. Using an untargeted approach, the collaboration will result in a single DNA sequencing-based analysis for identification of multiple species in a sample that is more cost effective and faster compared to current methods. With fraud accounting for five to 25 percent of all globally reported food safety incidents, food manufacturers and retailers typically perform spot-tests on their raw materials to verify the safety of their food products. However, current analytical methods for spot-testing either require multiple targeted tests and/or large capital investment for testing. This partnership aims to develop and commercialize a validated, fit-for-purpose test using Oxford Nanopore-based sequencing to identify multiple species present in different food
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NatGeo Picks Up Culinary Docuseries Hosted by Popular Actor Stanley Tucci
National Geographic has greenlit a 10-part documentary series with the working title, “Tucci – The Heart of Italy.” The docuseries will follow the Emmyand Golden Globe-winning actor Stanley Tucci across the country as he unlocks the distinct flavors that define each region and discovers the rich versatility of Italy through those he meets along the
I N D U S T R Y
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Mobile Kitchen Solutions Helps Historic Camp After Fire Mobile Kitchen Solutions, a division of Rental Solutions and Events LLC, came to the aid of historic Camp Airy in western Maryland after a devastating fire. The fire, which occurred on June 29, 2022, engulfed the White House, a century-old dining hall at Camp Airy. Upon receiving a call from the camp, Ed Asher, national sales manager for Mobile Kitchen Solutions, put a plan into action. Collaborating with General Manager Jerry Stroup and Vice President Tom Brown, Jr., they engineered a response to promptly restore essential services for the camp.
The camp director requested a response within 12 hours. With the task of feeding 600 campers three meals a day, Mobile Kitchen Solutions immediately mobilized its resources and expertise. Determined to meet the director’s timeline, the team arrived on-site within six hours, even before the firefighters had left. “When disaster strikes, we turn all our resources to getting the job done and we build out what is the quickest and best suitable for our customers at that time” Stroup said. The MKS Team provided several quick response mobile kitchen trail-
ers, a dishwashing trailer and a temporary dining structure that had climate control, power distribution, generators and walk-in refrigeration. In addition to providing a turnkey temporary kitchen and dining facility, the MKS team also provided the camp 24/7 onsite support including generator and propane refueling services – guaranteeing the camp’s smooth operation and campers comfort throughout the season. For the 2023 camp season, the innovations continued. MKS constructed an 11,000 square foot temporary structure consolidating all of
the camp’s kitchen facilities under one roof. This enhanced setup streamlined kitchen and dining operations. In addition to disaster relief and emergency response situations, Mobile Kitchen Solutions also excels in providing industry-leading temporary facilities for renovations and events and expanded operations at prisons, hospitals and universities. Its expertise ensures uninterrupted food services during critical periods, serving college students, staff members and many more with the same unwavering dedication. GN