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Home » Topics » Grocery » Gourmet Products

Gourmet Products
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Saputo

Cheese

June 26, 2018
WholeFoods Magazine Staff
Saputo Cheese USA Inc. introduced five new products including: Stella Organic Fresh Mozzarella, Great Midwest Ghost Pepper Cheddar, Great Midwest Mediterranean Cheddar, Great Midwest Pesto Jack and Saxon Creamery Big Ed’s Smokehaus Gouda. www.saputo.com Published in WholeFoods Magazine July 2018...
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Endorfin chocolate bar2

Organic Chocolate Bars

June 26, 2018
WholeFoods Magazine Staff
The craft chocolate bars made by Endorfin Foods are organic, vegan, and gluten-free. They are made with coconut milk and sweetened with coconut sugar. The ethically traded bars are free from dairy, soy, and GMO’s. Their packaging is 100% compostable. Flavors include Coconut Dream, Turkish Coffee, Absinthe, and Dark and...
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Coconut bliss logo

Frozen Dessert

May 21, 2018
WholeFoods Magazine Staff
Coconut Bliss announces two new clean label single-serve ice cream bars: Raspberry Acai in Chocolate and Vanilla Island in Chocolate. The new chocolate dipped ice cream bars are Certified Organic, Non-GMO Project Verified, dairy-free, soy-free, and certified gluten-free. They feature ethically sourced Fair-Trade dark chocolate, dried acai, and Madagascan vanilla. Bliss...
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8oz omega power

Omega Oil

May 21, 2018
WholeFoods Magazine Staff
Foods Alive is the first to offer Omega Power Oil, a gourmet blend of unrefined, raw, omega-rich oils from flax, chia, hemp and black sesame seeds, blended with Sacha Inchi and Evening Primrose oils to create a combination of essential fatty acids. The oil is artisan-crafted in small batches at a...
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Split pea rosemary

Plant-based Soup

May 21, 2018
WholeFoods Magazine Staff
Soupergirl’s Split Pea Rosemary Soup has the familiar taste of traditional split pea soup with added fresh rosemary. It is fresh, healthy, natural, plant-based, and high in fiber and protein. The soup is also kosher and low in salt and sugar. 314 Carroll St.NW, Washington D.C., www.thesoupergirl.com Published in WholeFoods...
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Avococo 3d jpeg

Cooking Oil

March 22, 2018
WholeFoods Magazine Staff
La Tourangelle introduced two new oils to its gourmet lineup: AvoCoco Oil and Pesto Oil. The AvoCoco Oil is designed to replace butter and more in most recipes. The blend includes avocado oil, coconut oil and high-oleic sunflower oil. The Pesto Oil can be used to transform dishes like grilled...
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Cham

Cold Brew Tea

March 22, 2018
WholeFoods Magazine Staff
Cham is a brand of cold brew tea. All the teas are non-GMO, made with organic ingredients and sweetened with raw honey. Cold brewed tea maintains all the health benefits of regular tea. Cold brewed tea flavors include Calm Chamomile, Revitalize Hibiscus Fruit, and Defense Mountain. www.drinkcham.com Published in WholeFoods...
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Dovers and figs

Hand-made Spreads

March 22, 2018
WholeFoods Magazine Staff
Doves and Figs hand makes jams, chutneys and fruit mustards from locally- gathered fresh fruits. Their products are sweetened with pure cane sugar and are free from artificial preservatives and added pectin. They have over 40 unique seasonal flavors that are available in three sizes of glass mason jars: 4.5...
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Honduras

Hand Crafted Chocolate

March 20, 2018
WholeFoods Magazine Staff
Honduras Chocolate Company produces hand-crafted chocolate from the rainforests of Honduras. The vegan, gluten-free bars are made using socially responsible production methods and organically grown cacao and pure cane sugar. Their products, which include 65%, 70%, 75%, and 80% cacao, are soy-free and non-GMO. www.honduraschocolatecompany.com Published in WholeFoods Magazine April...
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Organic tomato porcini mushroom sauce delicious and sons

Condiments

February 20, 2018
WholeFoods Magazine Staff
Mediterranean food brand Delicious & Sons provide USDA Certified Organic, all natural, non-GMO, gluten-free and certified vegan and vegetarian sauces, spreads and olive oils. Some options: Tomato & Porchini Mushroom Sauce, Spicy Black Olive Spread, Eggplant Spread, and Basil Pesto Genovese etc. www.deliciousandsons.com Published in WholeFoods Magazine March 2018...
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