DO LABELS REALLY MATTER?

USDA Organic LabelWith the unprecedented growth of organics over the past 10+ years there is no doubt that the words “natural”, “local”, “sustainable” and of course “organic” have become common place…but, what do these words really imply? Bottom line, aside from “organic”, which is a regulated term, they’re all pretty much up for interpretation. While we know that a head of lettuce can be locally produced, but not organic, or that bunch of carrots portrayed as “natural” can realistically be neither organic or local, keep in mind that your customers may assume they all mean pretty much the same thing.

The only real way to know you’re purchasing a true organic product is by taking a quick glance for the label seen above (some may not be labeled, but will contain appropriate verbiage). If you or your customers ever have any doubt, just remember that a USDA Organic Seal verifies (by U.S. mandate) that that particular product was grown without the use of synthetic pesticides, food irradiation practices, genetically modified organisms (GMOs), and processes that pose any sewage contaminant risk.

P.S. When purchasing “local”, always be sure to ask where, as definitions of “local” can vary substantially from business to business.

BLACK GARLIC

The amazing flavor of umami in one incredible ingredient. Black garlic is not a garlic variety, but rather raw garlic in an aged state. Originally, black garlic was aged for one hundred days in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste. Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic. Now, the garlic is monitored in heat and humidity for three weeks, with a regular sampling for quality and consistency; then the garlic is placed on special racks to cool and dry over the course of a final (fourth) week.

The flavor is a wonderfully complex mix of molasses-like richness, balsamic finish and tangy garlic undertones. It has a tender, almost jelly-like texture with a consistency similar to a soft dried fruit. It is not a substitute for regular garlic, but has its own distinct flavor. Black garlic has nearly twice as many antioxidants as raw garlic. It also contains the natural compound, S-Allycysteine.

THE DOUGH MAKES THE PIZZA, LAMONICA’S MAKES THE DOUGH

Lamonica's Pizza DoughFor over 50 years the Lamonica family has been treating its customers to delicious all-natural, frozen pizza dough. With three state of the art frozen dough facilites, located in N.Y and L.A., Lamonica’s is proud to supply the foodservice industry with a dough ball that tastes as if it were made last night in the pizza kitchen.

HACCP trained bakers create each dough ball and pizza skin using only the best ingredients. With over one hundred & fifty years of combined industrial pizza production experience, you can rest assured that your customers will not only speak of your quality toppings, but also the crisp, delicious crust that held it all together.