INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY the only meal plan that rewards kids for eating well
AUGUST 2022 COVER IMAGE Yumble Co-Founder, Joanna Parker PUBLISHER MICHAEL POLITZ Michael@fb101.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com HEAD OF PARTNERSHIPS SUSAN GOLD Susan.Gold@fbmagazine.com DIRECTOR OF STRATEGIC PARTNERSHIPS SHELBY POLITZ Shelby.Politz@fbmagazine.co DIRECTOR OF ARTISANAL PARTNERSHIPS ANTHONY LANE Anthony.Lane@fbmagazine.co DIRECTOR OF CPG PARTNERSHIPS TERRY HART Terry@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co NATIONAL SALES ASSOCIATE TRACY STERN Tracy.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PUBLIC RELATIONS THE INFLUENCE | ALI LASKY Ali@TheInfluence.com CONTRIBUTING EDITORS DEBBIE HALL LAUREN KAIULANIMICHELEMCINDOOTELLTERRYHARTDELGADOANTHONYLANESUSANGOLDKRISTIHILL We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.
Page 3 | Food & Beverage Magazine v August Issue 2022 Contents August 2022 FEATURECOVER Inside this issue PAGE 5 5 Cover Feature: Yumble 13 Chef of the Month: James Friedberg 15 Turkish Tastes 19 Industry Tips: The Food Venture Gals 21 Beverage News: Hoplark 23 National Rum Day 27 Sustainability: Paradisus Los Cabos
August Issue 2022 v Food & Beverage Magazine | Page 4 INISSUETHIS PAGE 35 Plant Based Section 31 Future Farm X LA Menu Series 33 Loco Coco 35 Pop & Bottle 37 Matthew-Lorèn Lindsey 39 Range-Me: Retail Round-Up 43 Industry News: PAGE 15 PAGE 23
“As a parent who trained to be an early childhood teacher, I’ve learned that giving kids authority and control can be a great motivator,” Parker said. “Making kids responsible for choosing their own meals from Yumble increases the odds they will eat healthy because it is their menu. And that’s not the only way Yumble helps encourage and teach good mealtime habits. There is also a new Prize Program & Rewards Platform designed to encourage and reinforce good behavior. Kids accumulate points for every order, for cleaning their plates, and for trying and learning new things. Points are tracked on a virtual dashboard with an exciting rewards catalog to help them set their goals. Children also learn the value of patience as they accumulate more points for bigger and better prizes, and they have the satisfaction and self-esteem that comes from Yumble’sself-reliance.original mission was to help busy parents ensure that their kids have easy access to nutritious meals—every mealtime, every day—while teaching them healthy eating habits. The new Yumble provides that and a whole lot more: Responsibility, self-confdence, self-suffciency, and patience.
When supermom Joanna Parker decided to give up her career in early childhood education to spend more time at home with her family, she looked forward to enjoyable mealtimes feeding her children healthy foods and teaching them about nutrition. But she soon discovered that even kids raised in health-conscious households often think healthy is “yucky” and refuse to eat what they should. That was in 2017, and meal delivery services were gaining traction. So, she and her husband, David, decided to launch one for picky eaters. “We called it Yumble, a playful name that starts with “Yum” and appeals to both parents and kids,” said Parker. “Kids like it because it rhymes with fun words like tumble, crumble, bumble, and fumble. Eating well is serious business, but it also has to be enjoyable.”
Determined to fnd a solution, the Parkers consulted nutritionists, educators, parenting experts, child psychologists, and other parents. They came up with a new idea: child-led eating, an evolution of baby-led weaning, which has been gaining traction among new moms. The approach they came up with was elegantly simple: provide kids from 4 to 12 with a custom web page or app that guides them through the process of choosing and ordering their own menus from a range of healthy options with loads of kid appeal.
Here’s how it works. Kids visit their special order page on www.yumblekids.com to plan their own meals. They choose what they want to eat from Yumble’s carefully curated menus and order with the approval of a parent, caregiver, or older sibling. The menus, which are designed for kid appeal, include age-appropriate information about good nutrition and balanced meals. Yumble’s fullyprepared meals use only sustainable, regionally-sourced, nutritious ingredients, delivered in a 100 percent recyclable, refrigerated box, ready to heat and serve.
INTRODUCING
THE NEW
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“There was a lot of consumer interest in Yumble from the outset,” Parker continued, “and the business grew rapidly. Then it hit a wall we should have seen coming.” Despite exhaustive recipe development and testing to ensure the kid appeal to their menus, parents began reporting a pattern of trial, acceptance, and then rejection. The food was palatable, but the idea of a steady diet of healthy menus that mom didn’t cook was not.
The Only Meal Plan that Rewards Kids for Eating Well
Joanna Parker - Co-Founder - Yumble
Of course, there are other benefts as well. As dual-earner households proliferate, family time is scarcer, and not having to cook permits parents to be more present with their kids at mealtime. Special menus designed for teens provide plenty of choices suitable for adults, so time-strapped families can eat together without the burden of preparing meals. Finally, when measured against the retail cost of food, Yumble is a really good value, and its price-per-meal is below almost any restaurant’s charge for the same menu.
“There are other meal delivery services for children, but they transact with parents, not kids. Only Yumble engages kids at every step, respecting their ability to make smart choices and rewarding them for doing so,” Parker said. “We are thrilled to provide kids with meals that are healthy and fun, to help teach them healthy eating habits, and to reward them for eating Yumblewell.” is available nationally (not in Hawaii or Alaska), and parents can sign up at www.yumblekids.com or download the YumbleKids App. Follow Yumble on Facebook @ yumblekids and Instagram @ yumblekids.
“THERE ARE OTHER MEAL DELIVERY SERVICES FOR CHILDREN, BUT THEY TRANSACT WITH PARENTS, NOT KIDS. ONLY YUMBLE ENGAGES KIDS AT EVERY STEP, RESPECTING THEIR ABILITY TO MAKE SMART CHOICES AND REWARDING THEM FOR DOING SO,” PARKER SAID
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Page 11 | Food & Beverage Magazine v August Issue 2022 YUMBLE’S ORIGINAL MISSION WAS TO HELP BUSY PARENTS ENSURE THAT THEIR KIDS HAVE EASY ACCESS TO NUTRITIOUS MEALS—EVERY MEALTIME, EVERY DAY—WHILE TEACHING THEM HEALTHY EATING HABITS. THE NEW YUMBLE PROVIDES THAT AND A WHOLE LOT MORE: RESPONSIBILITY, SELF-CONFIDENCE, SELF-SUFFICIENCY, AND PATIENCE
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The Bastion Collection Names
After fnishing school, he began working at the iconic Le Cirque. During his 3-year tenure, he worked his way up to Saucier. After leaving Le Cirque in 2010, James joined the 2-Star Michelin GILT restaurant in the New York Palace hotel, where he became immersed in modern cooking. At age 28, he took the position of Chef de Cuisine at Aureole, Charlie Palmer’s fagship location in New York City. The restaurant maintained One Michelin Star during his four years there. After that, James went on to become Executive Chef at Blenheim, a West Village staple known for its innovative farm-to-table cuisine, where he learned the importance of locality and proper sourcing of ingredients.
Friedberg joined The Bastion Collection in 2018 as Chef de Cuisine of L’Atelier New York, eventually relocating to Miami. He strives to apply his background of classic French Cuisine while maintaining a strong responsibility towards sourcing and experimenting with non-traditional favors. He is thrilled to expand his expertise and bring renewed energy to Le Jardinier, fortifying Chef Verzeroli’s culinary vision for the concept.
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James Friedberg Executive Chef at both Michelin-Starred Le Jardinier and L’Atelier de Joël Robuchon in Miami, Florida
Upon graduating from Pennsylvania State University with a bachelor’s degree in Hotel & Restaurant Management, James moved to New York City to attend The French Culinary Institute. It was there that he learned the foundation of French cuisine from legendary chefs including André Soltner and Jacques Pépin.
James Friedberg has been named Executive Chef at Le Jardinier and L’Atelier de Joël Robuchon in Miami, Florida. In his new role, Friedberg will oversee the culinary program at Le Jardinier in addition to building on his previous position as Chef de Cuisine at L’Atelier. He will work closely alongside Culinary Director Chef Alain Verzeroli to provide strategic direction to both culinary teams, maintaining the level of excellence for which Le Jardinier received 1 Michelin Star and L’Atelier received 2 Michelin Stars in Florida’s inaugural guide this year. “I am extremely honored to join the culinary team at Le Jardinier Miami,” comments Friedberg. “Le Jardinier has made an indelible impact on the Miami dining scene and I look forward to building an even stronger future. I’m excited to create new signature dishes for the restaurant, but also keep the classics that our regulars know and love.”
“Chef James makes a superb addition to Le Jardinier Miami,” says Chef Verzeroli. “I have been impressed with his leadership at L’Atelier and am very pleased to work more closely with him in this new role.”
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Agriculture in Türkiye is practiced using modern techniques and cutting-edge technology. They are constantly seeking to ensure sustainable production, viability, competitiveness and economic development in rural areas. Therefore, Türkiye pays attention to the continuous efforts to enhance research and development, and to transfer know-how to the sector. Türkiye has a profound understanding of the signifcance of sustainable agriculture and food systems and environmental sustainability which requires taking measures against ecosystem degradation. An integral part of this is to protect the diverse genetic resources globally and locally. Türkiye is blessed with rich biodiversity providing substantial benefts in agriculture and food systems. As for the cereals, pulses and oilseeds sector, main export products are grain mill products (wheat four, starch, semolina), confectionery products, pasta, vegetable oils (sunfower oil, margarine), oil seeds (sunfower seed, cotton seed), cereals, pulses (chickpeas, beans, lentils) and yeast.
The most-planted cereal species for Türkiye is wheat. Besides its signifcant economic importance, wheat has social and cultural as well as historical value. The history of wheat in Türkiye dates back to at least 10 000 years ago, when it frst entered the life of human beings. Wheat has been a driving force for formation and development of cultures: it represents fertility, it is sacred, and it is something that should not be dropped on the ground and wasted. Today, in Türkiye three out of every four farmers grow wheat. Wheat produced with local varieties have different tastes and several production methods are used in the many Anatolian cultures. Among bread types, the somun is contemporarily the most common but ‘bazlama, tandoori, saç, fetir, and top’ are also popular in different regions. Potato, chickpea, and other ingredients can also be added to breads depending on the customs of specifc regions. Anatolian wheat culture is not limited to bread alone, but also includes ‘yufka, kadayıf, bulgur, erişte, kuskus, makarna, and keşkek’ as popular products.
WHEAT Anatolia is the major source of all precious raw ingredients and tastes coming from the 7 culturally unique regions across its fertile land. Türkiye is considered one of the leading countries in the world in agriculture and related industries with rising exports in many kinds of agricultural products, placing the country among the world’s largest producers.
BARLEY Barley is the second most important cereal of Türkiye, mainly grown for animal feed. Around 160 000 tons of the production is used in the malting industry. There are nine species and four subspecies of barley in Türkiye.
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Pulses are the edible seeds of plants in the legume family. Dried peas, chickpeas, dried beans, lentil, and cowpeas are all types of pulses, with lentils and chickpeas being the most popular in Türkiye. Pulses, especially lentils, are commonly used in Turkish traditional dishes. Chickpea and lentil are the largest part of the total Turkish pulses production. Chickpeas can be planted in almost all of Anatolia. Türkiye has produced legumes for centuries that support health with their rich nutritional value and are consumed as part of a balanced diet, supplying the right amount of energy.
PASTA Türkiye continues to strengthen its position in the world pasta market.
Türkiye is quite a good position in four, pasta and bulgur sectors in the world. It is the world leader in four and bulgur production and export; third in the world in pasta production. It ranks second after Italy in pasta exports. The only hurdle in Türkiye’s aim to be the frst largest pasta exporter in the world is the quota imposed by the European Union. While being one of the biggest countries in pasta production and export.
BULGUR Boiled and pounded hard (durum) wheat, called bulgur in Turkish, is another common name for this traditional meal. Bulgur plays an important role in Turkish cuisine. It has a high nutritional value and it is also considered an ideal grain for a vegetarian diet. A popular soup, the traditional Anatolian winter soup tarhana or sourdough soup, although varying from one region to another in Türkiye, usually consists of a combination of cracked wheat (or four), yogurt, and vegetables. The bulgur or four is kneaded, proofed, and fermented, and then it is dried and ground into a “meal”. Portions of the meal are rehydrated by adding water or milk, vegetables, and spices and boiled for serving as a soup. Türkiye is known as one of the centers of origin and genetic diversity for wild wheat, and species related to wheat.
PULSES
The pasta sector, which has renewed itself to a great extent in the last 10 years, uses the latest technology in production. The Turkish pasta sector is leading the competition with other countries in terms of quality and price. Located on the Mesopotamia region, the main production center of durum wheat and Türkiye is increasing its weight in the pasta industry every day.
Türkiye is not only in an advantageous situation with respect to the ingredients used in the confectionery sector but also provides good opportunity for its confectionery producers and exporters, with its increasing potential in the overall size of the market, an increasing young population, proximity to import markets, and a strong potential for growth in tourism. Changing lifestyles and increasing health consciousness among consumers are notable trends affecting the sector. Consumers are demanding more innovative products. Therefore, new products are introduced regularly to the Turkish confectionery market. Quality is one issue that Turkish exporters give absolute priority to. As a result of integration with the European Union (EU), Turkish food laws have been harmonized with the relevant EU Directives already, ensuring that all consumers have access to safe products. In addition, Türkiye is actively taking part in the Food and Agriculture Organization / World Health Organization Codex Alimentarius Commission in the establishment of international standards. Many frms have Global Food Safety Certifcates and quality systems and are trying to satisfy further demands of their customers.
Türkiye has the advantage of being self-suffcient in sugar which is one of the main confectionery ingredients. Türkiye is also in a very advantageous situation thanks to its dominance in the world production of dried fruits (dried apricots, raisins, dried fgs) and edible nuts (hazelnuts, pistachios). The hazelnut, in particular, is now one of the basic ingredients widely used in the confectionery sector. Hazelnut four, roasted and sliced hazelnuts are used in the production of sweets, cakes and biscuits. Hazelnut paste is used in the production of chocolate. The special products supplied for direct consumption are hazelnut puree, halva and hazelnut cream. Turkish pistachios are also used in the production of Turkish delight, halva and chocolate, and Turkish sultanas (raisins), as well as used in the production of cakes, biscuits, and confectionery products.
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The main oil seeds produced in our country are sunfower seed, cotton seed and poppy seed. Seeds are sifted and traded with 99.9% purity from Türkiye. Poppy seeds, which is an essential product of Türkiye, are rich in oil, carbohydrates, calcium and protein.
CONFECTIONERY
OIL SEEDS
VEGETABLE OILS In the world and in Türkiye the oilseeds, vegetable oils, and products sector have gained great momentum in the last twenty-fve years. Sunfower oil, one of the most important plant oils in the world, comes from a plant of which the largest plantation area and production can be found in Türkiye. The sunfower is one of the most important oil plants in our country and the world and is mostly grown for oil in our country.
The Food Venture Gals are the founders of Food Venture Program; a leading organization in North American food and beverage product development offering online programs to help food entrepreneurs turn their recipes into retail-ready products!
ANSWER
August Issue 2022 v Food & Beverage Magazine | Page 20 As the summer months come to an end and we go back to school, work, and our busy schedules, restaurants may see a decrease in sales. As you said, with busier days, patrons may skip dining in and opt for take out or delivery. The good news is, there are many different ways you can amp up your sales to make up for the potential loss in dine-ins.
Although fall brings an exciting opportunity to get creative with sales, it is important to remember what works for you and your customer base. Ultimately the goal here is to ensure sales remain constant during a potentially slow season. Brainstorm with your team and see what you can create within your budget.
If creating meal kits feels like you are biting off a little too much to chew, start with preparing your signature ingredients or components for sale. Items like seasonings, sauces, dips and dressings can be a great place to start and still allow customers to bring your items to their kitchen. Alternatively, you can focus on preparing “mains” for sale. For example, if your restaurant prepares a well loved fank steak, consider selling a premarinated fank steak, prepped with your in-house marinade for customers to cook at home. The options are endless!
While you’re at it, you can already start thinking of creating meal kits for the upcoming Christmas holiday season! A great gift idea for Sincerely,consumers!
The Food Venture Gals Kiran & Sima Contributor: Saffron Locas If you’re looking for more resources on menu or product development, we can help! Find more information at www.FoodVentureProgram.com or email us at info@foodventureprogram.com
1. MEAL KITS: With public health-related closures, we have seen meal kit delivery systems become popular options. In cities across the country, popular restaurants have adapted this idea and provided meal kits based on their most popular recipes. Pasta Louise, a New York City favorite, did exactly this. Pasta Louise offers meal kits, fresh pasta, sauce subscriptions and pre-made dinners to suit the needs of every customer. Meal kits are a great option for restaurant owners as they allow you to decide how much of your recipe you want to share with your customers. For example, if you have a secret sauce recipe that you want to keep within your restaurant, you can include the pre-made sauce in a biodegradable container instead of having the customer make it from scratch like they would in a traditional meal kit.
Sources: https://www.theinfatuation.com/new-york/guides/nyc-restaurants-selling-groceries-and-meal-kits https://www.pastalouise.com/ https://www.foodserviceandhospitality.com/top-10-foodservice-trends-for-2022/?cn-reloaded=1
https://linchpinseo.com/trends-shaping-the-meal-kit-industry/
2. SAUCES, SEASONINGS AND INDIVIDUAL PREPPED INGREDIENTS:
3. TASTING AND COOKING EVENTS:
Hosting in-house special events may also drive people to visit your restaurant. For example, limited edition seasonal menus to get people into the autumn spirit may attract some customers. Alternatively, creating a special tasting menu which features a variety of your dishes could bring new clientele to the restaurant. Finally, if you have the capacity, hosting an in-house cooking class that features your most popular dishes may attract some of your dedicated customers. Having the chance to learn from the very chefs that produce the customers favorite dishes can be an experience like no other for a dedicated foodie.
Hoplark, the makers of innovative, non-alcoholic beverages that provide a craft brew experience without the calories, today announced its partnership with Columbia Distributing, one of the country’s largest total beverage distributors, offering a robust portfolio of beer, wine, spirits and non-alcoholic beverages.
Starting this month, Columbia Distributing will bring Hoplark 0.0, HopTea, and Hoplark Sparkling Water to its retail partners in Washington and Oregon.
ABOUT COLUMBIA DISTRIBUTING Since 1935, Columbia Distributing has helped build some of the best-known brands in the beverage business. Today Columbia Distributing and its 2,800 teammates service over 24,000 retail customers covering more than 135,000 square miles in Oregon and Washington. Columbia’s success is based on the deep-rooted tradition of delivering quality products, timely service and a genuine concern for customers’ needs. This is achieved by providing ongoing, sustainable opportunities and growth for its teammates, customers, suppliers, shareholders and communities. For more information on Columbia Distributing, including career opportunities, please visit http://www.coldist.com.
The partnership comes during a year of tremendous growth for Hoplark which is celebrating its fourth year of business and recently announced the appointment of Betsy Frost as Chief Commercial Offcer. For more information on Hoplark’s products and where to fnd them, follow the brand on Instagram and visit Hoplark.com.
The expansion into the Pacifc Northwest via Columbia Distrib uting’s footprint will give access to markets Hoplark has yet to enter and allow the brand to reach many more customers where they shop for beverages. “Hoplark and the Pacifc Northwest beverage consumer is the perfect match,” said Mike Specht, Chief Sales Offcer at Colum bia Distributing. “They’re making innovative and totally refreshing beverages that today’s consumers are demanding, from the sober-curious to the craft beer lover who occasionally wants to imbibe on a healthier option. We’re thrilled to partner with Hoplark in Oregon and Washington.”
Hoplark Expands Footprint in the Pacific Northwest with Columbia Distributing
“Columbia is a world-class beverage company with a dynamic portfolio of brands that service every retail channel,” said Johnny Damiano, President at Hoplark. “Hoplark’s differentiated line of non-alcoholic products integrates really well with Columbia’s brand mix and together, we are strategically aligned to focus on future growth opportunities that will be a value add to retailers, Columbia and Hoplark. Most of all, we respect the people at Columbia and are proud to be working alongside them.”
ABOUT HOPLARK Hoplark is the maker of innovative, non-alcoholic beverages craft brewed with simple, clean ingredients. Hoplark has a deep passion for bringing new favor experiences to the market with out compromise and pushing the boundaries of craft-brewed taste. Born and brewed in Boulder, CO, and launched at a local farmer’s market, the core lineup consists of the newly launched Hoplark 0.0 and delicious sparkling HopTeas, Hoplark Sparkling Water, and limited edition hopped beverages that push the bounds on truly unique favor experiences through real ingre dients. Hoplark’s products are non-alcoholic, non-GMO, vegan, gluten-free, and Whole30 approved.
The distribution powerhouse will bring Hoplark’s three product lines to new states in the Pacific Northwest including grocery, on-premise and convenience stores.
Rum The Right Way for National Rum Day on August 16th
SANTORINI, GREECE
GRACE HOTEL, AUBERGE RESORTS COLLECTION
CONDADO VANDERBILT As a luxury mainstay on the island, opening over 100 years ago, Condado Vanderbilt has recently debuted a new cocktail + mocktail menu at VC Lounge for guests to enjoy amidst the European-style Caribbean escape of Puerto Rico. Enjoy rum with a taste of the Vanderbilt Mojito, served in a rock glass with Barrilito rum, lime, brown sugar, and a mint garnish over crushed ice. Another option to enjoy poolside: the Luchetti Colada, with Barrilito rum, pineapple & coconut syrup, lemon juice, and China China Amer shaken and served in a highball glass. The leading luxury hotel ofers experiences any others on the island, from the best dining destinations (including the renowned 1919, Puerto Rico’s only STK, Tacos & Tequila, VC Lounge, Ola) Restaurant) to ft every desire, the award-winning Vanderbilt spa that boasts the only Hammam on Puerto Rico, exquisite rooms and suites, and more world-class experiences.
For international travelers this summer, newly opened 363 Lounge at Grace Hotel, Auberge Resorts Collection (Imerovigli, Santorini) is serving up the island’s best rum cocktails this summer. Celebrate National Rum Day with the Spicy Baba, aged rich rum from the Caribbean mixed with ginger, sweet berries and sour lime - the critically acclaimed bar’s most famous cocktail since 2010. A lauded mainstay from Athens, Baba Au Rum which has earned international acclaim on the World’s Best 50 Bars list and is known as the birthplace of Athens’ cocktail culture—also holds a residency at Grace Hotel, Auberge Resorts Collection this season with 363 Lounge. Founder Thanos Prunarus has debuted a new, avant-garde mixology menu featuring the best spirits from around the world, the collaboration with Baba Au Rum elevates Santorini’s island vibes. Guests can enjoy the unconventional cocktails from Baba Au Rum’s Athens menu as well as new and original libations crafted just for Grace Hotel that will be perfectly paired with a lite bites menu curated by Chef Lazarou. The bar is open to guests outside of the hotel and is Santorini’s most spirituous yet luxurious cocktail destination.
SAN JUAN, PUERTO RICO
Menu here
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MAUNA KEA RESORT
KOHALA COAST, ISLAND OF HAWAII
New Formalist: Following the property’s billion dollar property-wide transformation, The Bar at Fairmont Century Plaza features music that has fowed through the veins of the Century Plaza since its inception. From Sonny & Cher’s weekly residence to Mariah Carey’s big debut, Elton John’s monumental performance and everyone in between, Century Plaza has been a home for all artists, emerging to established musicians. The homage to musical history continues today with live music at The Bar, Tuesdays-Saturdays, 4 to 8pm. From jazz to neo-soul and much more, we invite you to have a drink a rum cocktail and enjoy a curated music selection. The specialty rum cocktail, New Formalist, features Yuzu plantation pineapple rum, sakura cherry blossom + calpico, and kakigori shaved ice. | Credit: Fairmont Century Plaza.
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AUSTIN, TEXAS
BlendRecipe:1.25 oz. Bacardi light rum, 1.25 Jack Daniels, 2-3 oz. of each of passion fruit, guava and orange juices with ice. Pour into a tropical cocktail glass and garnish with a fresh pineapple wedge and orchid (if you have one!) to fully transport you to the white sandy shores of Hawaii.
Try the Polynesian Swizzle cocktail at Commodore Perry Estate for a refreshing cocktail to cool of in the Texas heat. It boasts a House Rum Blend, composed of Plantation Pineapple, Paranubes Oaxacan Rum, Plantation Overproof (2:2:1), along with Aperol, demerara, and a dash of tiki bitters. A Tepache Espuma mix to fnishTepache, lime, and egg white - and a mint garnish make this the perfect summer treat. The property has recently debuted a new, immersive cocktail menu in The Mansion, inspired by the resort’s lush grounds, incorporating the tastes, smells, and sights in the property’s beloved rose garden. The Mansion’s Lead Mixologist, award-winning Sarah Rahl, a veteran of the industry who has held positions at Proper Hospitality and Four Seasons, states: “The theme is ‘Spring through Rose colored glasses at the Mansion’. My concept for the menu is that we can create a cocktail menu that runs the spectrum of one particular pantone: pinks, fuchsias, blush, and bright reds. All with vastly varying favor profles, including but not limited to body, texture, heat, herbaceousness, salinity, and fresh produce.” With this new female-led mixology program at The Estate, the property reafrms its dedication to exceptional dining and celebrates the story of each cocktail’s unique inspiration and methods.
Fredrico: The historic cocktail is synonymous with Mauna Kea Beach Hotel, as it was invented upon the sandy shores of Mauna Kea Beach Hotel in the 1980s. For more than 30 years, the cocktail has been enjoyed by generations and symbolizes the relaxing tropical vibe at Mauna Kea Resort.
COMMODORE PERRY ESTATE, AUBERGE RESORTS COLLECTION
CENTURYFAIRMONTPLAZA
CENTURY CITY, LOS ANGELES
Available on Perry Lane’s summer menu at the hotel’s swanky rooftop cocktail bar, Peregrin, guests and locals can enjoy new rum cocktails including the Pine Warbler and Friend of Dorothy. The a beautiful bright cocktail, the Pine Warbler, includes bourbon, pineapple rum, lemon, mango nectar, pineapple syrup and ginger ale. Another refreshing summer rum drink, the Friend of Dorothy includes spiced rum, oregat, orange juice, lime, grenadine and helfrie bitters.
PONTE VEDRA INN & CLUB
Recipe: Fill shaker with ice, add Captain Morgan, triple sec, mango puree, juices and orgeat, shake well, pour over ice in a beer glass and top with .75 oz. myers dark rum and cherry liqueur, garnish with a pineapple wedge and Maraschino Cherry Ingredients: 1oz. Captain Morgan .75 oz. Myers Dark Rum .5 oz. Amaretto d’ Amore .5 Mango Puree 1oz Pineapple and Orange Juice .5 oz Orgeat .5 Amaretto d’ Amore MCCALL IDAHO
SHORE LODGE Mai Tai d’Percy: This rum-based drink features passion fruit, orange juice, and a hint of pineapple for the ultimate citrusy favor profle.
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PERRY LANE HOTEL
Located on Florida’s Atlantic coast, Ponte Vedra is a premier year-round destination and the AAA FiveDiamond resort, Ponte Vedra Inn & Club, shines as the crown jewel of the seaside locale. Guests can celebrate National Rum Day this year with a fan favorite rum-based cocktail, The Zombie, that will transport you to the tropical, white sand shores of Ponte Vedra upon frst sip. Crafted with Zaya Rum, Bumbu Rum, Lime Juice, Pineapple Juice, Crème of Coconut, Cinnamon Syrup, and Angostura Bitters, The Zombie tastes like vacation in a glass. The rum cocktail is available at Ponte Vedra’s restaurant, The Tavern, a lively and sophisticated eatery and lounge boasting craft cocktails developed by professionals who champion the art of mixology.
PONTE VEDRA, FLORIDA
Photo credit: Perry Lane Hotel SAVANNAH, GA
The Lobby Bar at La Concha Resort is a great place for guests to relax while enjoying a Rum with Me cocktail (Don Q7 Rum, Averna, fresh lime juice, black tea syrup, & orange bitters) while enjoying each other’s company. La Concha Resort has become one of Puerto Rico’s premier destinations for spectacular beaches, stunning views, and impeccable dining experiences. Guests will take in the tropical landscape, breathe the fresh salt air, and experience something truly delicious. Property images courtesy of La Concha Resort.
SHORE LODGE
THE BAR The essence that originally forged McCall’s fery reputation continues to thrive today in a bar that handcrafts the fnest spirits and provisions in the Pacifc Northwest. Located within Shore Lodge, The Bar ofers elevated bar food, spectacular views, signature drinks, and spacious seating to accommodate the whole crew.
CONDADO OCEAN CLUB
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SAN JUAN, PUERTO RICO
Located steps from the hotel at Plaza del Ancla, SANDBOX sits in a popular breezy spot that highlights the cool and modern personality of Condado. Inside Condado Ocean Club’s oceanfront bar, the vibe is relaxed-chic and is the perfect place to enjoy a cocktail after a day at the beach or a walk around the neighborhood. Guests can sip on a What a Hunch Punch with their feet in the sand(box) and enjoy the sounds of the ocean waves and some of life’s greatest pleasures: good food, good company, and good music! What a Hunch Punch combines bacardí black, bacardí coconut, amaretto, orange juice, pineapple juice, and grenadine - perfect for National Rum Day.
SAN JUAN, PUERTO RICO
LA CONCHA RESORT
The certifcation is a recognition of the hotel’s commitment to its guests, to the local community, and to the preservation of the beaches and ecosystem of the area. To receive this certifcation, each hotel must comply with strict guidelines. With this certifcation, Paradisus Los Cabos guarantees a clean beach for all, with no micro-waste and water free of polluting agents. Guests will also be able to be educated on the resort’s commitment to the preservation of endangered species, wildlife, and sand dunes through the resort’s “Welcome to Life” program, an initiative to protect the endangered wildlife native to the Los Cabos region, most notably the Least Tern bird and local Leatherhead. “It is a great honor for us to have received this recognition,” said Mr. Edward Di Luca, Regional Director of the Mexican Pacifc. “This certifcation is undoubtedly the result of the commitment to ensure that our hotels meet all standards of well-being towards our guests, towards the environment, and towards our entire community.”
Blue Flag, an international non-proft program with vast expertise in environmental management and sustainable actions in the feld of tourism, has designated Paradisus Los Cabos with its certifcation for the July 2022 - June 2023 season. This is the frst time that Paradisus Los Cabos has received this distinction, making it the only hotel in the destination to obtain this award on its own merit. Blue Flag is an internationally recognized certifcation valued by millions of people, institutions and organizations, operating under the auspices of the Foundation for Environmental Education based in Copenhagen, Denmark. Candidates for the Blue Flag badge must meet and maintain a series of strict environmental criteria during the current season: security and services, environmental education, and water quality.
PARADISUS LOS CABOS BECOMES THE DESTINATION’S FIRST AND ONLY HOTEL TO RECEIVE ENVIRONMENTAL BLUE FLAG CERTIFICATION
On multiple occasions, Paradisus by Meliá has made known its commitment to social and environmental responsibility based on four essential work points to promote eco-friendly tourism: mitigate the carbon footprint, reduce water consumption, minimize environmental impact, and reduce waste. Obtaining this certifcation is a recognition of the commitment and conviction of Paradisus by Meliá to work towards a more sustainable destination.
Food & Beverage Magazine
Due to its commitment to responsible tourism it has earned recognition as the most sustainable hotel company in Spain and Europe according to the latest Corporate Sustainability Assessment by S&P Global (Silver Medal 2022), as well as the seventh company in the world (and frst in the tourism sector) in sustainable management, according to the Wall Street Journal and the only Spanish tourism company among the “Europe’s Climate Leaders 2021” according to the Financial Times. Meliá Hotels International is also part of the IBEX 35. For more information, visit www.meliahotelsinternational.com
Founded in 1956 in Palma de Mallorca (Spain), Meliá Hotels International has more than 380 hotels open or in the process of opening in more than 40 countries under the Gran Meliá Hotels & Resorts, Paradisus by Meliá, ME by Meliá, Meliá Hotels & Resorts, The Meliá Collection, INNSiDE by Meliá and Sol by Meliá, in addition to a broad portfolio of hotels under the Affliated by Meliá seal. The Company is one of the world’s leading companies in the resort hotel segment and its experience in this feld has allowed it to consolidate itself in the growing market for leisure-inspired urban hotels.
About InternationalHotelsMeliá
Future Farm, the plant-based meat alternative that uses clean, wholesome ingredients, is partnering with a selection of top restaurants in LA to create limited edition menu items featuring its delicious plant-based meatballs, sausages, burgers, ground beef and tuna. Kicking-off on July 21, the brand will launch the series with three local hot spots to create limited time, plantbased versions of popular dishes from each restaurant’s menu, introducing local LA diners to the future of food: simple, sustainable, and bursting with favor.
The bi-coastal pizza hotspot, which uses Sicilian family sauce recipes passed down for generations, has created their take on a vegan slice from the future, a Vegan Meat Lovers slice. Vegan Supreme Pizza: Future Farm Meatballs x Sausage, Vegan Cheese, Prince Street Pizza - Pizza Sauce, Italian Hot Peppers, Onions, Peppers, Mushrooms, EVO drizzle
The cult Fairfax breakfast and coffee spot is serving up a plant-based Chorizo breakfast burrito. Plant Based Chorizo Burrito: Future Farm Beef Chorizo, Tater Tots, Pinto Beans, Soft Scrambled Egg, Avocado, Pickled Onions, Shredded Cheese, Flour Tortilla, Red/Green Salsas, Lime Wedge Taking over the Cofax space at night, this neighborhood (and award-winning) burger joint is serving up their plant-based take on a spicy smash burger.
Plant Based Chorizo Smash Burger: Future Farm Beef Chorizo, American Cheese, Chopped Onions, Chopped Pickled Jalapeño, Smashed Avocado, Garlic Aioli, Fry/Burger Sauce, Potato Bun GGIATA PRINCE STREET PIZZA COFAX GOLDEN STATE LA Menu Series
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The three frst menu items will be available at Ggiata, Prince Street Pizza, starting on 7/21 and Cofax and Golden State starting 8/7, and will be available to consumers for one-month following launch. Limited Edition menu items include: Known for their East-Coast style Italian deli sandwiches, Ggiata has created their own take on a vegan meatball sub. The Future Farm Vegan Meatball Parm: Future Farm Meatballs, Vegan Kite Hill Ricotta Cheese, Vegan Basil Pesto topped with a Vegan Pomodoro Sauce
ABOUT PRINCE STREET PIZZA Home of the Soho Square! Based in Nolita and the successor of the Original Ray’s, Prince St. Pizza is a one of a kind slice shop, offering a varietal of New York and Sicilian style pizzas. Our oil-catching, crispy pepperoni squares and family sauces have created a crave-able product that’s often imitated, but never du plicated— no other square can compare!
ABOUT GGIATA The inspiration for Ggiata comes from childhood friends who grew up eating authentic Italian Style deli sandwiches in Montclair, NJ. The deli was always an anchor in the community, the central meeting point for any occasion that called for friends to gather. Ggiata aims to be a fxture on Melrose & Western, providing exceptional food and hospitality to our neighborhood and beyond.
ABOUT COFAX Cofax Coffee was opened in 2014 with the humble purpose of giving our customers & employees at Golden State a convenient place to get excellent coffee. But then they needed breakfast, so we launched our now iconic breakfast burrito, famed for its slow-smoked potatoes from our sister restaurant, Bludso’s Bar & Que. Offerings eventually expanded to include great donuts and pastries, horchata lattes & hand-made matcha.
ABOUT FUTURE FARM Future Farm is on a mission to change the way the world eats. Launched in May 2019, Future Farm is the frst and leading Latin American food company specializing in plant-based, animal-free meat. Committed to using real, whole-food ingredients grown from the earth, Future Farm delivers cutting-edge innovation, premium-tasting and cost-competitive options, with a consum er-forward approach to product development and marketing. In summer 2021, Future Farm broke ground on U.S. soil with Future Burger, as its hero product, along with three other product innova tions: Future Beef, Future Meatballs and Future Sausage, and will follow up with exciting innovations later in 2022. Future Farm’s products are 100% GMO-free, made with soy, peas, and chickpea protein, and are competitively priced at an SRP of $5.29, in an effort to democratize the plant-based category for consumers.
The U.S. market can expect the brand’s continued innovations to span multiple meat, poultry, fsh and dairy offerings. For more information and details on Future Farm, visit www.futurefarm.io
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These menu items are the frst in the series from the brand as it gears up for more limited edition menu items and activations in LA throughout the year. More about Future Farm and each res taurant partner below.
Inspired by the unique taste and eye-popping color of the pitaya (aka Dragon) fruit, Loco Coco’s menu is flled with potent, vegan, raw ingredients such as acai, jackfruit, aloe, maca, spirulina, locally sourced fresh fruit galore, over 40 Superfood Boosters and more! Guests can expect Acai Bowls, Wellness Shots, Snacks, Smoothies, and Superfood Enhanced Soft Serve; along with the ability to customize any bowl with endless superfood additions to create a uniquely nutritious meal based on one’s dietary needs. A few menu highlights include the O.G. L.C. Bowl packed with Pitaya, Coconut, Banana, Vanilla, and Coconut Milk, with Granola, Banana, Strawberries, Blueberries, Fresh Dragon Fruit, and Coconut Flake toppings, the Blue Smoothie with Jackfruit, Aloe, Pineapple, Avocado, Coconut, Blue Majik, MCT oil, Maple Syrup, Reversatrol, Glutathione, Camu Camu, Hemp Milk; and an assortment of unique matcha drinks like the Pink Pitaya Matcha Latte. Loco Coco’s mission is to deliver the highest quality ingredients while playing a role in promoting a healthy community that relies on nutrition through wholesome food rather than medication and supplementation, whenever possible. This mission is personal to Alcobi as he struggled with food sensitivities and dietary restrictions before fnding a diet with superfoods that would serve his needs.
The Venice Loco Coco is the brand’s largest location, breaking out of the tiny 180 square foot New York footprint of his frst location and spreading out with a pitaya-pink cottage complete with a freshly planted exotic fruit and herb garden, retail product and grab-and-go stations, and a porch pop-up space for like-minded brands looking to host community orientated events, such as talks, yoga, performances and more! Seating is available inside and out along with free wif, and a stay-and-hang vibe courtesy of bike and surfboard racks, and murals by local artists Joel Shiels and Nir Peled.
Loco Coco is committed to sustainability, which is expressed through every aspect of the restaurant. From the bowls and utensils made from recycled coconuts and solely biodegradable packaging, to the solar-powered energy in the restaurant, salvaging and composting of food scraps, and partnerships with like-minded brands and vendors.
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Loco Coco, the sustainable vegan, superfood-based bowl and smoothie restaurant founded in 2017 on the Upper East Side of Manhattan by Max Alcobi to serve health-conscious New Yorkers has opened its fagship Los Angeles location on Abbot Kinney this past July. The Loco Coco brand embodies the spirit and lifestyle of plant-based dining with an ardent focus on responsible sourcing and environmentally sustainable practices. The Abbot Kinney restaurant is Loco Coco’s fourth location and frst to open outside of New York, featuring an atmosphere as vibrant as the menu with a spacious patio for dining and co-working, and an energyeffcient design running entirely off of solar energy panels.
Loco Coco Los Angeles is located in Venice at 1202 Abbot Kinney and is open daily from 8:00am to 8:00pm. Loco Coco is also available for delivery on most third-party applications including Uber Eats, Postmates, DoorDash, and more. For more information, visit Loco Coco at www.loco-coco.com and follow on Instagram via @loco_coco.
NYC-Based Vegan, Superfood Smoothie Restaurant Loco Coco Opened Los Angeles Flagship on Abbot Kinney Saturday, July 23
“I’ve always been inspired by Los Angeles’ vibrant and diverse dining scene and creative vegan community,” says CoFounder and Owner Max Alocbi. “There is always something new to discover and explore here, and I hope to reciprocate that in a small way with Loco Coco”.
“I’ve always been inspired by Los Angeles’ vibrant and diverse dining scene and creative vegan community... There is always something new to discover and explore here, and I hope to reciprocate that in a small way with Loco -Coco”Co-Founder and Owner Max Alocbi
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ABOUT POP & BOTTLE
Plant-Based
Always pure, Pop & Bottle’s newly launched concentrates not only taste deliciously smooth, but are also thoughtfully crafted from superior ingredients: Direct trade coffee beans 100% certifed organic ingredients Sustainably packaged and produced Free from emulsifers, additives and artifcial favorings
Made with specialty grade, direct trade Arabica beans sourced from Central America, this deliciously smooth coffee concentrate requires just one tablespoon to make any favorite coffee beverage at home with ease—no French press, drip machine or espresso maker needed. Pop & Bottle’s proprietary, sustainable extraction process yields 90% of the coffee extracted from each bean with minimal waste and signifcantly reduced oxidation, resulting in an ultra smooth, robust-favored, 15x strength liquid coffee concentrate.
Pop & Bottle was founded in 2015 by coffee and wellnessobsessed friends Jash Mehta and Blair Hardy, who were looking to create a convenient, high quality, clean caffeine option that met their own healthy living standards (and discerning palettes). The innovative company has redefned the daily coffee and tea ritual into one that is purposeful and nourishing—an act of self-care, a moment of indulgence without compromise. “We frst introduced Pop & Bottle plant-based lattes in 2015 with the goal to bring purpose and indulgence back into our everyday coffee routines, but in a healthy, more nourishing way,” says Jash Mehta, CEO and Cofounder of Pop & Bottle. “We’re so thrilled to expand our product line beyond lattes with the launch of the Super Concentrate. With the concentrate, we’re adding ease, convenience, and versatility to the coffee routine, all while still staying true to our quality, clean ingredients and delicious taste.”
Coffee &
Tea Latte Brand Pop & Bottle Expands Its Product Line With Super Concentrates
Pop & Bottle’s new Super Concentrates are currently available at Walmart. Each bottle contains 16 servings and retails for $12.98. Pop & Bottle’s Oat Milk Lattes and Almond Milk Lattes, infused with elevated ingredients like collagen and functional mushrooms, are also available at Walmart, as well as many other retailers across the nation and online. Visit www.popandbottle.com for more information.
Pop & Bottle manufactures organic, functional plant-based coffee & tea. The brand was founded by Blair Hardy and Jash Mehta with the goal of creating delicious, wholesome lattes made without dairy or refned sugar. All Pop & Bottle ready-to-drink lattes and super concentrates are thoughtfully crafted from responsibly sourced, high quality, plant-based ingredients. Visit popandbottle.com
Pop & Bottle, the femalefounded coffee company known for its premium, organic, dairy-free Oat and Almond Milk Lattes, is expanding its offerings with a line of walmart.com.WalmartBrew—exclusivelyandVanillaClassicConcentrates—inSuperColdBrew,ColdBrewMochaColdatstoresandon
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Page 37 | Food & Beverage Magazine v August Issue 2022 Matthew-Lorèn Matthew-Lorèn Lindsey HIS TRAINED PALATE SERVES AS LEAD SOMMELIER AND WINE JUDGE FOR THE PR%F AWARDS
The PR%F Awards are heating up and to accommodate top buyers, the date to submit has been extended. Proof Awards 2022 will be held in November and all samples must be in by October 1 Don’t lose the opportunity of getting your brand in front of our many judges, all beverage buyers from across the US. Enter your SKU, and you automatically go into two separate competitions—PR%F Awards Masked, the coveted doubleblind tasting competition, and PR%F Awards Unmasked, the total package, where our judges taste and rate your product while evaluating your bottle, price point, look, feel and taste to see if it will be a perfect ft for their shelves. Enter today at www.proofawards.com
Sommelier Matthew-Lorèn Lindsey has spent the last 15 years as a wine collector and industry leader in the wine space as an importer and distributor in the Las Vegas casino market. He is the lead sommelier and wine judge for the PR%F Awards, the largest double-blind wine and spirit competition in the United States. He serves as the Executive Sommelier and Director of Wine for the National Blended Festival, curating the wine experience for thousands of festival attendees. Additionally, he is the founder of Appellation Wine Brands, a luxury lifestyle company that creates wine brands for restaurant groups, hotels, and private companies. Lindsey shares his passion for wine as the founder and educator of The Advanced Wine Course.com, an e-learning platform for wine enthusiasts and novists. He is the creator of advancedwinecourse.com, an online wine course. He is the Sommelier and Director of Fine Wine at West Coast Beverages (import and distribution company). Offcially named the world’s largest spirits and wine competition in the US, PR%F Awards, judges travel across the US to create spirits, wines, and beverages in a proprietary 100-point rating system. Each judge is a key buyer and decision maker in the spirits/wine industries and comes from different facets of the industry: distributors, retail, restaurants, bars, nightclubs, resorts, airlines, liquor stores, box chains, and online distributors.
HE IS THE INCOMPETITIONWINEDOUBLE-BLINDAWARDS,FORANDSOMMELIERLEADWINEJUDGETHEPR%FTHELARGESTANDSPIRITTHEUNITEDSTATES.
The dual adult beverage competition format to include two competitions in one—PR%F Awards-Masked, The Double-Blind Tasting, and PR%F Awards-Unmasked, The Total Package. After tasting points are accumulated, the distinguished panel of judges (all buyers) will evaluate each brand unmasked, showing their naked contents. Judges will see and feel the bottle, can, or product, read the ingredients and see the overall marketing package (look, feel, and approach) the brands want to convey to the patron.
This prestigious honor for winners selected by beverage industry buyers is the ultimate competition with more than 300 categories. PR%F Awards thanks all of its judges and showcases the experts that participate.
By Debbie Hall Photos by Matthew-Lorèn Lindsey
August Issue 2022 v Food & Beverage Magazine | Page 40 While 2022 started with the pandemic primarily behind us, new challenges have emerged that again challenge retail buyers of consumer-packaged goods. Supply chain issues were the focus of Q2, along with the emergence of infationary pressures. Health and healthier food categories sit beside convenience foods on the most searched lists in Q2, along with an unsurprising second quarter of top searches for pet food, CBD, and the seasonal re-emergence of sun protection and Onlinecooling.retail product discovery and purchasing platform RangeMe analyses user data from more than 15,000 retail buyers and around 200,000 suppliers to help report the latest trends. Results from its Retail Roundup: Q2 2022 report show that buyers are taking trends seriously and are planning ahead, having learned from supply chain issues and forthcoming infation costs. Much Love for Mushroom Searches in Q2 imply that consumer health trends are being heard by retailers. “Mushroom” was one of the top searches in Q2 as it’s not only a tasty product used in increasing amounts of plant-based products, but mushrooms offer many health benefts as consumers continue to prioritise health. If you search mushroom on RangeMe, you’ll fnd everything from multivitamins and powders to energy drinks and coffee. These versatile fungi are rich in vitamin D and B, and offer an abundance of health benefts such as decreasing the risk of cancer, stimulating a healthier gut, and supporting a healthy immune system. The demand for mushroom health benefts is heavily impacting the global mushroom market size, which was valued at $50.3 billion in 2021 and is expected to increase 9.7% by 2030. The plant-based industry continues to take off as consumers prioritise personal and planetary health. U.S. retail sales of plant-based foods grew 6.2% in 2021, which is three times faster than total food retail sales last year, bringing the total plant-based market value to an all-time high of 7.4 billion. Across the U.S. and Europe other healthier food alternatives made the list, including retail buyer searches for salad dressing, pickles, okra, and dried chickpeas. These versatile fungi are rich in vitamin D and B, and offer an abundance of health benefits such as decreasing the risk of cancer, stimulating a healthier gut, and supporting a healthy immune system.
Retailers left and right are implementing sustainability initiatives and declaring war on plastic and harmful ingredients by banning them from their stores completely. And on the brand side, sustainable products are beating their less eco-friendly competitors onto retail shelves time and time again. This is due to the increasing consumer demand (from Millenials and Gen Z especially) for clean products as they turn to value-driven purchasing, brought on by the pandemic and infation. Gen Z may be leading the sustainability conversation, but studies show consumers across all generations have no problem paying more for sustainable options.
“We’re not going to sugar coat it, 2022 has been another whirlwind of a year for the consumer packaged goods industry. Ongoing supply chain issues and rising infation costs have kept suppliers and retail buyers on their toes, said Nicky Jackson, CEO of RangeMe. “This is why it’s more important than ever to stay on top of emerging trends happening within the industry, to better equip your business for success through current circumstances, and we’re happy we can provide insights to help.”
What is perhaps more exciting to see again in Q2, as in Q1 of this year, is the continued interest in and increased search for diverse, minority, and LGBTQ certifed businesses as well as the most popular buyer Collection this quarter, sustainability.
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Increasing global awareness of the damaging effects sun can have on skin when left unprotected means consumers have become more knowledgeable about preventing skin cancer and excess wrinkles by applying SPF and limiting their time in the sun. They’re now searching for everyday products such as lotion and makeup that have SPF as an ingredient so expect to see this category make another appearance next quarter.
More than 90% of Gen X consumers are willing to pay more for sustainable products, up 42% from 2019. Above all, consumers are giving their trust (and money) to retailers who are transparent about their efforts and moving in the right direction when it comes to RangeMesustainability.isthe global industry standard tool for retail product discovery, sourcing, and purchasing. Suppliers can showcase their range, bring new products to market, increase brand visibility, and grow sales, while buyers use RangeMe to discover new products, search trends, purchase directly from the platform and communicate directly with brands.
ABOUT RANGEME RangeMe, an ECRM company, is the leading online platform that streamlines new product discovery between suppliers and retailers. The platform empowers retail buyers to effciently discover innovative and emerging products, while streamlining the inbound product submission process. For product suppliers, RangeMe enables them to grow their retail relationships with a platform that gives them the tools to manage their products, market their brand, and build awareness. Now integrated into the ECRM product offering, RangeMe adds increased breadth and depth to the industry’s most complete sourcing solution for top retailers and product suppliers in the US.
Continuing the health trend, searches for “Organic Skincare” have seen an increase along with an increase in “CBD” related products in the U.S. in particular. As we see the return of summer the usual searches for sun protection products like “Sunscreen” make the list again. On RangeMe alone, there are more than 1,130 brands selling more than 2,000 sunscreen products. Whether you’re looking for a zinc-based, reef-safe spray, dermatologist-tested lotion, or tinted powder, the selection of SPF products is endless. There are even a few options for our furry friends.
PET PEEVES
An increase in pet ownership over the course of the pandemic has led to growing demand for quality pet food and products, which is why “Cat Food” has made it on the top searches list. The lack of ingredients, packaging materials, and supply chain transportation issues, all led to a cat food shortage that impacted cat owners and the retailers they buy from in Q2. Wet cat food, especially, was diffcult to fnd due to an aluminium shortage. On top of this pet owners are passing on their own trends to their furry friends as this trend stretches into health and wellness, supplements, premium food and sustainability. For example, in the U.K. in particular “Dog Cookies” have made the most searched list as pet parents are looking to treat their beloved four-legged, family members, and retailers are looking to stock their shelves with such.
Top Trending Products
Since the company’s founding in 2006, Creminelli Fine Meats has dedicated themselves to sharing their craft with people who love great food through the expert blending of old world traditions with modern techniques to create new favor profles. But their mission goes far beyond crafting world-class, charcuterie-grade snacks: they’re also committed to being at the forefront of sustainable practices in food manufacturing with the launch of their 80% PCR trays. And at 80%, that’s more than any other packaging in the charcuterie Butindustry.what
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does that mean? Creminelli’s snack trays are now made with 80% PCR content, meaning that 80% of the plastic used to make their sliced charcuterie snack trays is made using recycled plastic. So with roughly 11 million Creminelli snack trays sold annually, it translates to over 11 million water bottles being repurposed instead of ending up in the ocean or in landflls.
PEOPLESNACKSUSTAINABLEHASCREMINELLIAFORLIKEYOU
Addressing the issue of single-use plastics isn’t the only way Creminelli is a nationwide leader in sustainability. They also source humanely raised pork from familyowned farms that uphold the highest quality standards for raising pork. Animals are fed a vegetarian diet, raised in open living conditions and are never treated with antibiotics. Plus, Creminelli’s shipping box supplier plants the equivalent of 1.5 trees for every tree they use for processing packaging, and has for the last 40 years.
“We are excited to see the hard work of so many individuals within Creminelli and our supplier partners come to life with the launch of our 80% Recycled Tray initiative. This is one of many commitments we are making to sustainability, and it will not be the last.” said Eric Schwartz-Johnson, Chief Marketing Offcer at Charcuterie Artisans, the parent company of Creminelli.
