SHERIDAN, WYOMING – September 25, 2025 – SuperfoodBeers is a range of innovative, fully organic beers with a moderate alcohol content. At the end of the process, ingredients with an interesting aromatic richness, called Superfood, are added. All beers have won medals at prestigious international competitions.
SF BEERS, Chaussée de Binche 30, Mons, Belgium
Press contact
Basile Moulin
info@superfoodbeers.com
+32478836906
SHERIDAN, WYOMING – September 25, 2025 – The organic cider was already created in 2012 from the cider tradition of the Kelterei Heil.
With a relatively low alcohol content (sweet 2.8% and dry 4.5%), the organic cider is a light alternative in the field of alcoholic beverages.
Bio Cidre is available in two other variants as
Bio Cidre Rosé - fruity dry, refined with currant juice,
Bio Cidre Gold - some pear juice provides the mild and soft taste.
Kelterei Heil OHG, An den Obstwiesen 2, Weilmünster, Germany
SHERIDAN, WYOMING – September 25, 2025 – Fresh and fruity and made from lots of crisp apples - that's Cooper's Cider!
As early as 2001, the two brothers Christof and Martin Heil launched their own cider on the German market with Cooper's Original. Together, they are now the third generation to run the small family-run press house in the Taunus region. The Cooper's labels and cans feature a goat and the slogan "Let's swap the goat for an apple press". With this, they want to recall the history of the family business: Grandfather Heil swapped a goat from the barn for an apple press at the end of the 1940s so that he could serve cider in his pub.
With the two varieties "Alkoholfrei" (alcohol-free) in the 0.33-litre relief bottle and "Hopped" in the 0.5-litre can, Kelterei Heil has expanded its Cooper's range: for the alcohol-free variant, the cider is heated in a vacuum and the alcohol is gently extracted. The result is a fruity, tart cider flavour, low in calories and without alcohol. For Cooper's Hopped, they add aromatic hops to the fruity apple cider. This gives the cider a slightly tart taste.
Kelterei Heil OHG, An den Obstwiesen 2, Weilmünster, Germany
SHERIDAN, WYOMING – September 25, 2025 – STOKSON Company is a family business and is very well known to customers who value high quality, stability and reliability of the supply chain.
Press contact
Katarzyna Brieger
export@stokson.com.pl
+48606139172
SHERIDAN, WYOMING – September 25, 2025 – Burrata Nobile di Roccamonfina is born.
In the heart of the natural park, the Sorì company gives life to the "noble" buffalo burrata.
Another unmissable novelty is born in the heart of the Protected Regional Park of Roccamonfina, an area that is a source of irreplaceable natural riches, famous for its pristine air and great biodiversity of fauna and flora. It is precisely in Teano, in Sorì's factory, that the noble Burrata di Bufala comes to life, a soft and thin layer of buffalo mozzarella which encloses a heart of mozzarella strands and cream, produced by using only 100% buffalo milk of Mediterranean breed, without preservatives and with a totally manual processing.
Buffalo burrata was born from the encounter between two products of excellence, such as the well-known cow burrata of Apulian origin, and the small buffalo mozzarella balls (namely bocconcini) with cream of the Campania tradition commonly called "cardinals". It is a unique product, between the gastronomic traditions of two southern regions that have made the history of gastronomy in Italy. And Campania, once again, as for the Mozzarella di Bufala, distinguishes itself as the birthplace of experimentations, ideas, and creation of products destined to make history and reach our kitchens.
And therefore, if with the right know-how of technique and manual ability the classic cow's milk burrata can be produced all over the world, the buffalo burrata will be naturally connected and protected by its territory, thanks to a unique and irreproducible ingredient: buffalo milk.
Indeed, Sorì’s buffalo burrata was born in the same area of origin of Mozzarella di Bufala campana D.O.P., because it is strongly linked to the production of buffalo milk typical of Campania, particularly of the territory of the provinces of Caserta and Salerno, in a protected area free from pollution, rich in biodiversity, as well as a source of natural wealth such as water, the spring water that Sorì is proud to use.
History tells that it was the Bourbons who gave a great impulse to the breeding of buffaloes, and it was in the royal estate of Carditello that the dynasty created an "experimental" breeding farm where the techniques for the production of mozzarella were perfected in the ancient "bufalare", circular masonry buildings where the production of the famous mozzarella took place. Since then it has come a long way and today Sorì’s Burrata di Bufala is more and more appreciated abroad, as well. It has crossed national and international borders and is now present in France and Germany, in the United States, in South America and Australia. Sorì’s Burrata di Bufala is a product destined to be known all over the world.
This is how the vast dairy production of excellence is enriched, together with Mozzarella di Bufala Campana DOP, Fior di latte tradizionale campano, Mozzarella STG, and last but not least, Ricotta.
Since 1868, Sorì has been committed to keeping the old artisan tradition alive, combining it with volumes, consistency, and quality standards of the industry. With 18000 square meters of area of which 5000 square meter indoors and 60 employees, Sorì’s factory is located in an area surrounded by nature and is among the largest and most technologically advanced plants in Southern Italy.
SHERIDAN, WYOMING – September 25, 2025 – Breda, Netherlands — On June 8th, Rick Delaney, Founder of Liquor Zaar B.V., was notified that O.J. Beer's premium wheat beer, O.J. Blanche, had won a tender with Systembolaget, the Swedish alcohol retail management system, choosing O.J. Blanche as the Belgian import for this category. This is the second Swedish tender which O.J. Beer has won in a nine month period. Systembolaget is a government owned chain of liquor stores in Sweden and is the only authorised retail outlet permitted to sell alcoholic beverages with more than 3.5% alcohol by volume. Winning the tender is a long and comprehensive process. Product samples for each request for tender are submitted and the final selection is made by a blind tasting panel of 30 individuals. The product that has the highest quality that corresponds to the tasting profile requested is the product launched. “To win one tender in Sweden is one thing, but a second one in under a year is outstanding! The team and I at Liquor Zaar are over the moon with this second win and can't wait to get started in the Swedish market! I truly believe we are making waves in the industry.”, said Rick Delaney. O.J. Blanche scored 23/25, a year’s high, even with 40 other, much larger, award-winning local and national breweries competing. Systembolaget has a nationwide retail network of 445 stores and had over 124.8 million customers through its doors in 2018. The product range of wine, beer and spirits is one of the most comprehensive in the world. O.J. Blanche is a pale, dense wheat beer with a mild sweet-sour taste. This beverage is characterised by its coriander aromas, a beverage all beer lovers will enjoy. It is a white beer with barley malt, wheat, oat, coriander, orange peels and hops. It is a pale, white-yellow coloured, unfiltered beer with dense, white foam. O.J. Blanche is available in 69 countries worldwide in 330ml bottles, and 500ml can formats.
O.J. Beer (Liquor Zaar B.V.), Minervum 7444D, BREDA, The Netherlands
Press contact
Jamie Delaney
jamie@liquorzaar.com
00971551799329
SHERIDAN, WYOMING – September 25, 2025 – Breakfast and brunch are of utmost importance for both the guest and the hotel business, as they are often the only meals a guest has. The catering business must therefore place a lot of emphasis on quality at the breakfast buffet. Darbo helps with a contemporary selection of products and a wide range of varieties, thus contributing to the satisfaction of the guest and the reputation of the establishment, two key factors for success in the catering industry. In accordance with legal regulations, only natural ingredients such as fruit, sugar, lemon juice concentrate and the gelling agent pectin may be used for Darbo's all-natural jams, making them suitable for both vegetarian and vegan diets. These products do not contain any substances that require labelling or products that trigger allergies or intolerances. Accordingly, Darbo jams, marmalades and fruit spreads do not contain any products made from cereals containing gluten or lactose.
A. Darbo AG, Dornau 18, Stans, Austria
SHERIDAN, WYOMING – September 25, 2025 – At Vanantara, our Brand philosophy stems from the spirit of the bees, the primary pollinators
of the ecosystem, giving back as much as they take, if not more. It is this philosophy that
commits Vanantara as the caretaker of their social and economic environment; sourcing
products from regions where farming is still done traditionally. Vanantara redefines the way
Organic produce is marketed by procuring from remote areas of the Highlands, Tribal areas
and deep Tropical Forests that are naturally organic and bereft of any chemical influence.
We are committed to Sourcing and Processing certified organic products directly from the
farmers at fair and best prices and providing our customers with 100% pure, certified,
traceable and naturally organic products.
The goodness of Ayurveda coupled with pure honey makes an amazing superfood that provides a
healthier lifestyle for the whole family. Free from adulterants, our 100% organic certified honey with
various herbs and spices is a perfect culmination of superior taste and Health.
Our range of Organic Honey with Herbs and Spices: Ashwagandha, Turmeric, Ginger , Vana Tulsi,
Saffron and Cinnamon come with some awe-inspiring qualities like treatment of respiratory
problems and cold and cough, detoxification, lowering risk of heart disease, maintaining body sugar
levels, improving liver function, skin conditions, sprains in muscles, and improvement of the
digestive system and aiding weight loss. It also works towards building a stronger immune system
which is the need of the hour.
Kejriwal Bee Care India (P) Ltd., W-42, Greater Kailash -2, New Delhi, India
Press contact
Prakash Kejriwal
prakash@kejriwalgroup.co.in
+91 98101 50095
SHERIDAN, WYOMING – September 25, 2025 – Upcycled packaging for a Circular World.
Proudly we have just launched the first FULL line in Still & Sparkling using ONLY 100% recycled plastic, 500 DROPS, reducing 75% CO2 emissions.
An upcycled packaging that links convenience & sustainability with a very original and innovative design including different sentences to promote sustainability consciousness of consumers.
Join us on our commitment for a sustainable alternative
Aigua Sant Aniol, Can Talleda s/n, Sant Aniol de Finestres, Spain
Press contact
Ariadna Prats
aprats@santaniol.com
+34 972 44 98 18
SHERIDAN, WYOMING – September 25, 2025 – Seeberger launcht Anfang Juli das Neuprodukt Kokoschips. Ein Naturprodukt aus Ghana das schmeckt und Bewusstsein schafft. Neben sozialer und nachhaltiger Produktion punkten die Kokoschips mit purem, naturbelassenem Genuss.
Seeberger GmbH, Hans-Lorenser-Straße 36, Ulm, Germany
Press contact
Janina Perrevort
j.perrevort@seeberger.de
SHERIDAN, WYOMING – September 25, 2025 – La Lorraine Bakery Group posted revenue of €744 million and an EBITDA of €91 million in 2020. CEO Guido Vanherpe acknowledges that 2020 was a challenging year for the family-owned business due to the temporary sales decline in the affected foodservice channel, but is aiming for strong growth in 2021. This will be driven by the expected recovery of the horeca sector, and the strong acceleration in Russia and other new growth markets.
Like many companies in the horeca and food industries, La Lorraine Bakery Group's operating results have been impacted by the coronavirus crisis. In 2020, the Group posted consolidated revenue of €744 million, down 12% on 2019, and EBITDA of €91 million, down 21% compared to 2019.
Despite the decline in sales, La Lorraine Bakery Group's net profit remained slightly positive in 2020 thanks to strong cost control. The Group invested €51 million in its ongoing geographical expansion in 2020, ensuring it is fully prepared for the post-corona restart.
“Despite the historic impact of the coronavirus on the horeca and food industries, La Lorraine Bakery Group ended 2020 with a positive net result. We’re weathering this storm not only by the expansion of our business in multiple bakery segments and in different countries, but also through the passion and commitment of all our employees. But now we're looking to the future. As the lockdown measures in Belgium and other countries are lifted, we expect to see a rapid recovery in revenue as well as new growth. In 2021, we aim to resume our long-term growth plan and, just like in previous years, return to average annual revenue growth of around 8%. We’re very optimistic about the future", says Guido Vanherpe, CEO of La Lorraine Bakery Group.
"We’re very optimistic about the future!"
La Lorraine Bakery Group expects to see revenue recover in 2021, which should exceed the pre-COVID 2019 level. The family-owned business is also investing heavily in all its businesses in order to stimulate growth.
The Bakery Frozen business unit is preparing for the reopening of the horeca sector in the second half of the year and the Group continues to invest in its Go East strategy, with investments in new lines in its bakeries in eastern Europe and the construction of a new bakery site in Russia. Meanwhile, the Group's shareholdings in two frozen bakery facilities in Italy and Greece strengthened its position in the southern European market. It is also investing in its home market Belgium by, among other things, completely innovating and rebuilding its frozen bakery facility in Erpe-Mere into the most modern facility of its kind in Europe. The new site should be up and running by mid-2022.
La Lorraine Bakery Group's Bakery Fresh business unit will further strengthen its market leadership position as a fresh bakery in Belgium, including through innovation and investments in the bread and patisserie segment, through its patisserie brands Tarte à Moi and Maison La Lorraine.
The Group's Store Concepts division, with more than 450 points of sales in Belgium, namely the 282 Panos, 94 Deliway and 78 La Lorraine shops, is preparing for a recovery in revenue growth as the horeca sector is allowed to reopen its doors. The Panos branches made it through 2020 relatively unscathed, thanks in part of take-away and targeted e-commerce initiatives. The Group expects to see a strong restart in 2021, driven by an ambitious recovery plan for Panos, the largest sandwich shop chain in Belgium. By focusing on an renewed assortment of more local products in a sustainable packaging, Panos aims to remain the undisputed sandwich leader in Belgium.
Finally, the Group's Milling unit will continue pursuing efficiency and profitability in 2021, as it has been doing for several years now. Milling is mainly focused on a range of specialist products and targeted investments that benefit productivity.
La Lorraine Bakery Group, Elisabethlaan 143, Ninove, Belgium
Press contact
Nele Van Malderen
n.vanmalderen@llbg.com
+32 (0)470 500 200
SHERIDAN, WYOMING – September 25, 2025 – A unique product is born: Sorì's slow-maturing fior di latte A unique product is born: Sorì's slow-maturing fior di latte An exclusive product, between tradition and innovation, ready to be exported in the world An absolute novelty comes to life in Sorì's dairy production: the traditional ‘slow-maturing’ fior di latte from Campania, the result of a study that combines the traditional family method with high technology. This fior di latte is made exclusively with high-quality milk from the upper Caserta area and from the province of Benevento, processed in the factory close to the Roccamonfina Park, a source of irreplaceable riches such as uncontaminated air, animal and plant biodiversity. The presence of water sources, together with the milk, play a substantial role in respecting the quality standards of the company, which has always been attentive not only to the origin of the raw materials, but also to the characteristics of the finished product, to the production processes, and to the respect of hygienic and ethical standards. The traditional ‘slow-maturing’ Fior di Latte from Campania is unique thanks to the use of only milk starter, from which the curd is obtained after the coagulation of the milk, which is left to rest from 12 to 14 hours, and then stretched at about 82/84°C in boiling water. This process and the ‘slow maturation’ give life to a product that evokes the Campania dairy tradition in an innovative way, and that can be distributed "in brine" with a short expiry date, for the local market, or "salted in paste" to guarantee a longer expiry date, for the Italian and foreign market. “Our traditional slow-maturing fior di latte from Campania - says Gaetano Sorrentino, founding partner of Sorì Italia s.r.l. -, takes, thanks to this process, specific characteristics in terms of appearance and consistency, as well as taste and unmistakable aroma. It is ideal especially on pizza, it is a tasty product with an excellent melting capability, and it does not get burned. Our most important value is to have remained artisans despite the considerable production volumes; this product is the perfect synthesis of it, a very ancient working process which we have been developing for modern catering". A great novelty for the market from the company, one of the leaders in the production of Mozzarella di Bufala Campana PDO , mozzarella TSG, fior di latte and now traditional ‘slow-maturing’ fior di latte from Campania; all ingredients that find their maximum expression also as a topping for Pizza Napoletana TSG, considered an iconic delicacy all over the world.
Sorì Italia Srl, Strada Statale Casilina KM 181 400, TEANO, Italy