AUG 2015
GroceryGlobe
 
 
 
 
It's all about CREATIVE TOPPINGS
 
 

From specialty cheeses and meats to such add-ons as tobacco onions, fig jam or fried eggs, innovative toppings and condiments add flavor, texture and value to burgers, allowing operators to create unique and craveable menu signatures. They are also a natural fit with build-your-own programs that address the hotter-than-hot customization trend.
 

And unique toppings and condiments also support premium pricing—patrons are looking for more options, according to Technomic’s 2015 Burger Consumer Trend Report, and they’re willing to pay extra for a burger topped exactly the way they want.
 

Whether the burger’s made with beef, turkey, pork or even black beans, here are some trending topping options:

  • Hot stuff: Pepper jack cheese, specialty hot sauce (such as Sriracha), sauerkraut
  • Upgraded standards: Spring mix, slow-roasted tomatoes, Vidalia onions, aged cheddar
  • Premium proteins: Pork belly, cured meats such as pancetta and applewood-smoked bacon, a fried egg
  • Specialty cheeses: From full-flavored blues and cheddars to luxurious fresh and triple-cream cheeses
  • High-impact vegetables: Avocado, sauteed mushrooms, arugula, coleslaw, fried onion straws, artisanal pickles
  • Top-shelf sauces: Pesto and aioli, tzatziki (cucumber-yogurt spread), flavored mustard and mayo, savory jams, hummus
  • Ethnic inspired: Korean (gochujang sauce and kimchi), Greek (feta and spinach), Southern (pimiento cheese and pulled pork)
Article from Restaurant Business. To read more click here.
 
 
 
 
 
 
MENU'S Dorati Cherry Tomatoes part of the BEST PIZZA award! 
 
These cherry tomatoes, grown in sunny southern Italy, are hand picked when perfectly ripe. The delicate cherry tomato is then sliced in half, and dried briefly under Italy’s sun to ensure a mild sun ripened flavor. The Dorati is then packed in olive and sunflower oil and fresh picked basil.
 
Our friend and chef, 11 time World Pizza Champion, Tony Gemignani used MENU’s beautiful DORATI tomatoes on his pizza and won BEST PIZZA in the world in the Pizza n Pala division (Romana/pizza by the meter) in Parma, Italy at the World Pizza Championships.

Dorati Semi-dried Tomatoes with Basil: Item #050787 Pack Size: 6/28.2 oz
 
DEL-DESTINO
 
 
 
 
HARVEST REPORT : NOVEMBER 2015
 
  Market Report    
 
 
ANCHOVIES 
Fisherman are hopeful about the 2016 catch amidst an El Nino year. Overall catch in 2015 was down 70%, which has created a market frenzy for suppliers to accumulate as much as possible when available. Anchovies are a coastline catch. This year’s El Nino is pushing the schools of anchovies further off the coastline disrupting the supply

ARTICHOKES 
As previously reported, the weather irregularity, El Nino has greatly affected fields throughout our supplying regions in South America. There is limited to no product available until the new harvest begins in June.

JALAPENOS
Covered with product of Turkey until beginning of new crop which is in August. Our Indian jalapenos supplier will not be offering us product this year.  They suffered floods again this year and their crop has been severely damaged. Peru market is stable. El Nino has delayed the winter crop by a couple weeks but farmers are not expecting any further disruption in Peru. 

MUSHROOMS 
The market is stable, and we don’t expect any changes until the next season which starts in September.

OLIVES   
The 2015/2016 olive harvest was initially forecasted to run close to the average, but scorching hot weather conditions during the summer months in Spain along with lack of rainfall caused unexpected problems. At early stages, packers were forecasting that Hojiblancas, normally used for ripe table olives and olive oil production will be shorter than last year. Gordal, the variety sold as queen olives are expected to be average in volume. Manzanillas are expected to be about average in volume. Although it is too early to tell, most recent forecasts are calling for a more favorable crop for the September-November 2016 harvest as the country has had a considerable amount of rainfall. This potentially decent crop will not necessarily mean better prices for olives as the current tight olive oil situation is bringing strong demand for raw material. At present, carryover stocks are still short and could potentially run out before the new crop is available. We will have a better idea of the overall market condition towards end of July and early August as these are the critical months where the rainfall is most needed and the climate is at its hottest.

PINEAPPLES 
Market conditions are stable. Climate is dry in both Thailand and Indonesia with harvest being down significantly.  Shortage is expected to continue through the end of 2016 with the choice pineapple being shorter than standard grade.  During a normal harvest factories may get 50% choice and 50% standard, but now fruits are small and do not get enough water so the ratio is 75% standard and 25% choice. Pricing is expected to remain pretty stable as market has already increased significantly since 2015 due to the high raw material cost.

 
 
atlanta Tastes
 
 
   
 
 
A Mediterranean Twist Burger
 
 
 
Ready for grilling season?  This innovative burger will impress!  
 
 
 
Red Pepper & Artichoke with Allioli Hamburger
 
 
Ingredients:
4 hamburger patties
2 Tbsp. Del Destino Artichoke Pieces
2 Tbsp. Nature Terrae Paprika Allioli,
1/4 cup arugula
1/2 cup St. Clemens Blue Cheese
1/4 cup Del Destino Roasted Red Pepper Strips
4 whole wheat hamburger buns
 
Directions:
Preheat grill on high for 10 minutes. Place burgers on grill. Reduce heat to MEDIUM. Sear burgers on grill 2 min. Turn over; sear 2-3 min. Turn again; reduce heat to MEDIUM. Close lid. Cook 5-10 min, then transfer to clean platter; set aside. Combine paprika allioli with artichoke pieces, spread on bottom halves of rolls. Top with lettuce, burger, blue cheese, roasted red pepper and other roll halves.
 
 
 
 
 
 
 
 
Understanding the Market: Tuna
 
SKIPJACK TUNA:

Prices of frozen whole skipjack tuna cfr Bangkok and Manta are still rising,with Manta reporting a severe lack of fish. Fish traders told FOODNEWS that transactions of frozen whole skipjack landed in Bangkok are being priced at USD1,600 per tonne, which represents a USD50/tonne increase against quotes as of the end of March.


ALBACORE TUNA:
Albacore raw material prices remained steady at levels ranging between $3,000 and $3050 per metric ton for good quality long line.

Supply out of Indonesia remains very limited and with the Indonesian Fisheries department continuing to halt foreign flagged vessels as well as prohibiting the importation of fish into Indonesia for processing finished goods.

YELLOWFIN TUNA:
Yellowfin raw material prices are firm. Trading levels are between $2,050-$2100 per metric ton. Much of the fish being harvested is large size (20-25 kg) and not suitable for the canning industry (larger fish has darker color).
 
Demand out of Europe has increased sharply over the past several weeks and with limited raw material supply at present.  Overall the availability of Yellowfin is becoming considerably tighter.
 
TONGOL TUNA
Supply from 2 major source areas (Thailand, Vietnam) continues to be extremely limited, and no sign of improvement. Indonesia is only slightly better but still not showing any sign of a strong catch.
 
Tongol supply is expected to continue being extremely short/difficult throughout much of the 2nd quarter of 2016 and spot shortages could be possible.  Outlook is for very firm market conditions.
 
New Dolphin Safe Regulations
The NMFS (National marine fisheries) and NOAA (National Oceanic and Atmospheric Administration announced new Dolphin Safe regulations late Tuesday aimed at strengthening the current policy as well as requiring the importer of record to obtain and maintain a “chain of custody” for the fish from catch through importation for a period of 2 years.

A key point is that under these revised regulations fishing vessels cannot intentionally deploy their gear on dolphin (a practice that is somewhat common place in the Eastern Tropical Pacific amongst the Mexican tuna fleets) Amongst several other changes the Captains of the fishing vessels will be required to complete a “Dolphin Safe” on line training program and sign off on import documentation. 
 
 
   
 
 
 
 
Around the Industry: Trends & Forecasts
 
Latin American cooks knew superfoods before they were famous
 

Consumers’ widening worldview when it comes to food has opened the door for the explosive popularity of some international ingredients. Quinoa led the way, and the Andean seed that was once considered obscure in the US is now ubiquitous on menus. The United Nations dubbed 2013 the “International Year of Quinoa.”
 

Quinoa is considered “integrated” by Packaged Facts, which also identifies penetrating and emerging ingredients such as amaranth, purple potatoes and pichuberry in its 2014 Culinary Trend Tracking Series report on South American flavors.
 

“Riding in the comet tail of quinoa is the amaranth seed, symbolizing another ancient grain cultivation,” writes Research Director David Sprinkle, who links the popularity of quinoa and amaranth to the, “growth of consumers looking for gluten-free foods and food formulation, and the growth of vegan, vegetarian and flexitarian diets that require more nutritious and substantive ingredients. Andean seeds make South America a compelling source of nutritious foods that have untapped potential in food retailing and foodservice applications.”
 
PIZZA | EXPO
 
Source: Smart Blogs.  Read more
 
 
     
 
 
 
 
  Euro

Chef’s Selection French Sea Salt
De Medici and Esprit du Sel are introducing a new selection of Fleur de Sel and Grey Sea Salt blends. These carefully selected salts are gently harvested by hand on the Island of Ré, off the Atlantic Coast of France.
 

Whether it be grilling, roasting, sautéing or other endless slow cooking possibilities, this collection will add a burst of flavor to your next cooking preparation.


Grey Sea Salt - Fleur de Sel - Fennel, Garlic, Parsley Blend -
Herbs de Provence Blend - Spiced Peppers Blend - Mediterranean Citrus Blend - Fleur de Sel with Espelette Pepper - 

Smoked Fleur de Sel 

 

  
 
 
 
 
Contact Us: 908-351-8000   www.atalantacorp.com
 
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