GOURMET NEWS
• Picadeli, Digimarc to Curb Retail Shrink, Food Fraud Using Digital Watermarks
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• Industry Experts Reveal Menu-Innovation Trends, Culinary Shifts to Watch in 2025
PAGE 5
• Innovative Packaging Car ves Greener Route for Broccoli Away from Polystyrene, Ice
PAGE 6
• Harr y & David, Chef Colicchio Kick Off Culinar y Collaboration for Meals at Home
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• Save A Lot, Leevers Supermarkets Expand Reach in Hispanic Areas Across Countr y
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• New Products: Some Like It Really, Really Hot
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• Cheerios Protein Expands General Mills Lineup of Protein-Packed Products
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• Featured Products
PAGE 19
• Advertiser Index
PAGE 22
Quiznos Restaurants Making a Comeback With 1st Full-Menu Store in the Countr
BY A J FLICK
Quiznos burst into the restaurant scene 43 years ago promising high-quality, freshly prepared meals as an alternative to greasy fast-food joints The chain covered the United States from coast to coast as well as launching locations in Canada and 32 other countries
Quiznos boasted a new twist on sandwiches – toasting the bread – and became a cult classic with TV ads featuring strangely adorable, googly-eyed, singing hamster-like creatures, who became known as the Spongmonkeys for some reason
Rising to become the nation’s
second-largest sandwich shop after Subway, Quiznos all but disappeared from the scene in the last decade
The Spongmonkeys have been put out to pasture, but Quiznos is far from finished
In October, an industry veteran and former Quiznos franchisee, Parish Patel, opened the first fullmenu Quiznos restaurant in the United States using a new business model, at a prime location near the University of Arizona in Tucson
Apparently, Quiznos was missed
y
the company The sales total over the first week exceeded expectations, which Quiznos says “shows the potential for great future success and was more than double that of the second-highest store in our system ”
Good thing, because Patel and Quiznos signed a multi-year contract for a total of 30 Quiznos in Arizona alone Patel said he’s scoping out locations for future stores
“Quiznos is alive and well,” said Sheila Zimmerman, vice president of marketing with REGO Restaurant Group, the
Face the Facts: Consumers May Avoid Realistic Images on Consumables
BY A J FLICK
Thanks to technological advances, manufacturers often plaster realistic photos – particularly, with faces – on everything from candy to magnets, on packaging and products Are consumers responding positively to those products?
Until recently, few studies delved into this area of consumer behavior Researchers Freeman Wu, Adriana Sampler, Andrea C Morales and Gavan J Fitzimons
BY WILBERT JONES Special to Gourmet News
From Nov 17-19, well over 15,000 retailers, brokers, suppliers and brokers visited 1,800 exhibitors and 3,000 booths at the Donald E Stephens Convention Center, Chicago, for PLMA's Annual Private Label Trade Show
BY ALICIA BARRÓN Special to Gourmet News
When Timothy Long’s kids were growing up, he never let them toss their gum out the window, explaining that the gum would still be there for many years to come Many think it is a biobased material, but a majority of mass-produced gum contains plastic And plastic was designed to last forever Plastic has become ubiquitous in almost ever y aspect of our lives, from food containers to lipstick cases, toys to medical
“We show that while a picture may be worth a thousand words,” the authors concluded, “if a photo-integrated product is consumable, it may ironically gener-
ate less value for consumers and firms alike ”
To study consumer behavior, the researchers conducted seven experiments
“Consumers and companies frequently integrate products with lifelike photographs of people, animals and other entities,” the authors wrote “However, consumer responses to such products are relatively unknown ”
The store sold more than 1,000 items on its first day, according to Continued on PAGE 14 set out to find out if they do The results, “When do photos on products hurt or help consumption? How magical thinking shapes consumer reactions to photo-integrated products,” was published in the Feb 13, 2024, issue of Journal of Consumer Psychology
According to PLMA’s president, Peggy Davies, the expo was 15 percent larger this year, with more than 700 first-time exhibitors at the show, whose theme was “The Store Brands Phenomenon: Empowering the Retail Industry ” Food and beverage exhibitors showcased their newest products and best sellers One of the most common topics discussed was that consumers want private label products not just priced competitively, but they must taste as good or as well as recognizable national brands – in some cases, even better In 2023, private label products (store brands) accounted for 21 percent of the grocery store unit sales, which was $236 billion
Foods has doubled its number of
Arizona State University Rethinks Global Circular Waste Economy
products, and yes, even chewing gum
Long came to Arizona State University in 2021 as the director of the Biodesign Center for Sustainable Macromolecular Materials and Manufacturing to answer a big question: “How do we design plastics so they don’t cause damage to the environment –whether that be our backyards or our bodies?”
Long is not alone in this endeavor Across ASU, faculty and staff members are addressing the challenges of waste, including plastics, across the entire product
life cycle – from developing new materials to understanding consumer behavior to partnering with businesses and exploring policy options
In 2018, the United States generated 292 4 million tons of solid waste, 35 7 million tons of which was plastic, according to the U S Environmental Protection Agency That marked a total increase of 4 3 million tons since 2010 Research studies estimate that, worldwide, the equivalent of one garbage truck full of plastic is being dumped into the ocean every minute
Of all of that waste, only 10 percent of plastics in the U S are recycled, according to a recent New York Times article That’s up from 2018, when the EPA reported an 8 7 percent plastics recycling rate, but still leaves a lot of plastic headed for landfills
Solving the waste problem means creating a circular economy Circularity maximizes the value of products or resources by using them for as long as possible and then regenerating or repurposing them to be used again and again
FROM THE EDITOR
Back in the dark ages when I attended the University of Arizona here in Tucson, my world was a rather small area, dictated by walking distance from my dorm or quick drives on the rare occasions when my brother let me borrow the VW Bug my parents meant for both of us to use I did a lot of walking Ah, memories
I lived in a dorm that had a community kitchen, so to save money, my roommate and I often cooked our own meals (the VW came in handy for dashes to a neighborhood grocery store) But we would visit restaurants near campus to satisfy our youthful cravings Tucson was marginally famous for having a Greasy Tony’s offering “free grease” on its New Jersey-style subs The shop’s ultimate sandwich with every topping known to man was called The Trash Can It was a great panacea for hangovers There were three locations in town, but only one left by the time I got to the UofA – the one about a block from my dorm I think it might have been the last Greasy Tony’s in the countr y After the owner died, it closed
I had to ask Parish Patel, who is revitalizing Quiznos sub shops, as told in our cover story this issue, about Greasy Tony’s because he’s been in the industry here for years
“Things in Tucson come and go fast,” he said “Tucsonans know
to enjoy them while they’re here ”
If you didn’t know this already, there’s a die-hard competition between Tucson and Phoenix They think we ’ re country bumpkins and we think they’re L A wanna-bes There was a popular Tucson-native sub shop called Eegee’s, famous for its eponymous fruity slushes and Ranch Fries, fries covered in ranch dressing Oh, and they had great sandwiches, too Nothing fancy Tucsonans loved it
Eegee’s expanded to Phoenix, but hasn’t caught on as much as it did in Tucson Maybe the taint of being from Tucson spoiled their appetites Then, local owners sold the chain and, as many of my friends on social media bemoaned, ever ything we loved about Eegee’s wasn’t as good anymore And now, most of the locations have shut down in Tucson
As Eegee’s was fading, I let my friends know that Quiznos is back The brand is setting up sub shops across the country, but the state that’s going to have the most of them is Arizona And the first full-menu Quiznos under the new business model is now open and thriving – in Tucson! Take that, Phoenix Until next time, stay safe and take care GN
AJ Flick Senior Editor
Minebea Intec Industrial Scales Ensure Accuracy
Industrial scales are indispensable in a variety of industries Whether in production, retail or logistics, they ensure that processes run precisely and efficiently
However, to ensure that industrial scales deliver reliable and standardised results, they are subject to strict regulations
These regulations can var y greatly depending on the region and area of application, and ensure both accuracy and safety in the respective industries
Industrial scales such as Combics and Signum from Minebea Intec, a leading global manufacturer of weighing and inspection technologies, fulfill the highest international and local standards to meet the requirements of a wide range of markets
at Minebea Intec “Certification facilitates export and ensures that our devices can be used reliably worldwide ”
IECEx certification is another global standard that applies specifically to devices in potentially explosive atmospheres This certification guarantees the safe operation of devices in potentially explosive environments, such as those found in the chemical, pharmaceutical, cosmetics and food industries
In modern production processes, precise measurement often determines success or failure From dosing and filling to fill level control and simple weighing, there are specific guidelines for the use of industrial scales depending on the area of application and industry
The Organisation Internationale de Métrologie Légale sets global standards for measuring instruments, including industrial scales These guidelines determine how scales must be tested and certified in order to be used globally
“Internationally active companies often rely on OIML-certified scales,” said Eren Sagdas, product manager industrial scales
The industrial scales in the Combics and Signum series fulfil both the OIML guidelines and the IECEx specifications This international conformity makes them the ideal choice for companies that operate globally and rely on uniform safety standards in different regions In addition to their certifications, both scales are characterised by numerous other advantages
The bench and floor scale Combics from Minebea Intec impresses with its combination of robustness and precision, making it the ideal solution for a wide range of industrial applications
The floor scale plays a particularly important role in the pharmaceutical industr y, for example in the exact dosing of active ingredients
Thanks to its smooth surfaces and easy cleaning, the Combics floor scale fulfills the strict hygiene requirements that are essential in this industry With its high measuring accuracy, it ensures that even the
smallest deviations are avoided – crucial for pharmaceutical production and other highly sensitive processes
The Combics floor scale is also widely used in logistics, for example for weighing heavy pallets and freight These measurements are essential for the precise calculation of shipping costs or the optimisation of warehouse capacities The high load capacity and durability make the scales particularly suitable for continuous use in warehouses or loading zones
In the food industr y, the Combics floor scale is used in production lines to precisely measure the weight of raw materials such as flour or sugar Thanks to its robust stainless steel construction, it can withstand the harsh conditions in production halls, including high humidity and strong cleaning agents
Its fast measuring time makes it possible to organise production processes efficiently without compromising the quality of the measurements
“We are happy to advise our customers on the selection of different material designs, load ranges and readabilities to fulfil specific requirements,” Sagdas said Industrial scales such as the Signum precision scale and the Combics bench and floor scale offer companies worldwide reliable solutions that fulfil international, regional and industry-specific regulations Thanks to their exceptional precision, flexibility and robustness, they are the preferred choice in industries that require the highest standards of accuracy and reliability while complying with strict legal regulations
The versatile application options, coupled with the robust design and precise measurement technology, make the Combics floor scales an indispensable tool in a wide range of industries that depend on reliability and accuracy
The Signum precision scale from Minebea Intec shows its strengths particularly in industries where maximum measuring accuracy and fast response times are essential
Minebea Intec’s weighing and inspection technologies are among the leading solutions worldwide However, the company offers far more than a broad portfolio of industrial scales, load cells and weighing electronics
Picadeli, Digimarc to Curb Retail Shrink, Food Fraud Using Digital Watermarks
Picadeli, a pioneer salad company, and Digimarc Corporation, a global leader in digital watermarking technologies, have formed a strategic partnership aimed at tackling the increasing problem of retail shrink and food fraud in the fresh and prepared foods market
This partnership integrates Digimarc’s advanced digital watermarks into Picadeli’s branded packaging, enabling retailers to implement secure, automated product verification and ensure pricing accuracy at self-checkout This innovation significantly reduces shrinkage while maintaining a seamless customer experience
Retailers, both large and small, are facing rising challenges with price look-up fraud at self-checkout, particularly in areas such as produce, deli counters and salad bars
A recent study reveals that retail shrink rates for businesses using selfcheckout lanes are more than double the industr y average, reaching nearly 4 per-
cent The fresh foods category is especially vulnerable to this kind of fraud, impacting profitability
“As Picadeli scales fresh meals via its AIpowered Salad Bar across the U S , we ’ re committed to helping our retail partners eliminate shrink,” said Patrik Hellstrand, CEO of Picadeli
US “Our collaboration with Digimarc addresses key challenges like PLU fraud to ensure profitable store operations and a frictionless consumer shopping experience
“It’s an extension of our mission to innovate and disrupt the fresh food market with cuttingedge technologies ”
tem overrides when entered codes don’t align with the digital watermark’s data
These invisible digital watermarks are embedded throughout the packaging, provid-
Digimarc’s technology maintains checkout accuracy without compromising packaging design or operational efficiency
Digimarc digital watermarks seamlessly integrate with weight-based and variable product codes, triggering automatic sys-
ing protection that is resistant to tampering and ensuring product information remains intact during self-checkout Unlike traditional barcodes that can be manipulated or obscured,
“As self-ser vice and fresh food options continue to grow, so do the complexities in maintaining security and operational efficiency,” said Riley McCormack, president and CEO of Digimarc “We’re excited to join forces with Picadeli to deliver innovative solutions that directly address these pain points
“Together, we are not only reducing retail shrink but also enhancing the overall self-checkout experience for both retailers and consumers We are committed to providing industry-leading retail solutions to enhance the retail experience – increasing efficiency, preventing loss, and combating fraud ” GN
Industr y Experts Reveal Menu-Innovation Trends, Culinar y Shifts to Watch in 2025
New research reveals the top trends set to shake up American menus in 2025, with caraflex cabbage and functional plants stealing the spotlight, condiments such as hot honey making waves and food tourism content fueling a craving for authentic global flavors
Following a challenging year of traffic slumps in 2024, the industry is set to make a moderate recovery in 2025 Alto-Shaam, the commercial kitchen technology innovator, has identified the emerging culinary shifts that are set to move into mainstream influence in menu management nationwide as hope appears on the horizon for the industry
Using key data from foodservice insights leader Technomic and exploration of consumer trends, Alto-Shaam’s team of culinar y specialists and menu management experts have identified the top five drivers of menu evolution in 2025:
• Stealth Health & Super Foods
• Cultivating Global Connections
• Elevated Dining & Upscaling Ingredients
• Harmonizing Heat
• Limited Time Offers
Gen Z is shaking things up, demanding healthier and more sustainable options compared to older generations, including an increase in alcohol-free drink choices Research has found that growing health awareness has resulted in a focus on fresh and organic ingredients for those who are willing to splash out on premium products
In response, Alto-Shaam’s culinary specialists predict that blended meat and alcohol-free options will spike on menus in the new year Expect to see functional plants like burdock, angelica and osha root popping up more frequently, adding a fresh, innovative twist to dishes
Similarly, veggies will increasingly appear at the center of the plate in place of meat, including caraflex cabbage, lion’s mane, maitake and oyster mushrooms, as well as avocado stealing the show
The rising popularity of food tourism is fueling consumer curiosity to experience authentic flavors from across the globe, with travelers taking to TikTok and Instagram to showcase their culinar y adventures The research suggests that this has driven a growing appetite for authentic cuisine, as evidenced by the rapid rise in the popularity of authentic Asian food way beyond its traditional communities, and the increasing demand for genuine Italian flavors, prepared as they are in Italy
Consumers are not only looking to fully embrace local cuisines, but they also want to understand the cooking skills and techniques used to prepare their meals
Alto-Shaam's team recommends that restaurant staff, including chefs, ser vers and hosts, share this knowledge with customers to further feed their excitement and encourage social media promotion of their experiences
Alto-Shaam found that social media is also influencing consumer aspiration lev-
els, driving them to new heights and sparking a surge in luxury dining as foodies chase high-end spots ser ving top-tier dishes This includes the desire for highquality ingredients, as a result of increased awareness and global food knowledge
Kristina Bladecki, executive corporate chef and head of culinary says: “Restaurateurs must carefully consider their ingredient quality choices and how these are presented through their menu planning and design in order to attract paying customers, while keeping economic factors and a diverse customer base in mind ”
High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales
A desire for bold and complex sauces and spices has hit America in recent years This follows a new love of customization, indulgence, and comfort in the United States The study predicts that condiments and spices are set to influence 2025 menus, with popular items including gochujang, hot honey, and honey sriracha for those who want to balance some fire with a side of sweetness
Classics revamped or merged, such as honey miso and fermented hot sauce, and incredibly, dishes becoming spices, including pizza spice and pho spice, are also anticipated to meet consumer demand for punchy flavors with an innovative twist
“Restaurateurs should get creative and utilize in-house ingredients to introduce new and exciting flavors to their menus For example, popular hot honey which taps into the recent swicy trend, can be made with just honey, hot peppers and vinegar,” Kristina said
Diners are also expected to embrace the full complexity of peppers in 2025, with chilies such as the goat’s horn and the aji amarillo rising in popularity, offering a fruity-spicy flavor combination
Eating out has moved from a once a week or special occasion treat to the everyday norm as diners try to keep up with all the dishes at their convenience
Increased LTOs will offer diners an affordable opportunity to enjoy eating out, making it more accessible for those who may have previously found inflated prices out of reach
According to Technomic, more than half (52 percent) of consumers say the availability of LTOs is important when deciding which restaurant to visit, up from 48 percent in 2021, as consumers become more vigilant with their spending With 50 percent of operators launching at least one LTO in the last year, it is highly encouraged this continues in 2025
“LTOs are a great way to attract a diverse customer base, create buzz and excitement, and test impact The research shows customers increase their spending when using LTOs, supporting wider commercial
business objectives,” Kristina said
Changing consumer behaviors and therefore customer attraction strategies impact kitchen requirements, and businesses must be able to adapt and react
“With equipment solutions such as multi-
cook ovens, chefs can cook multiple food items, using different techniques and temperatures all at once, allowing them to experiment with new trends, without losing workspace or investing in multiple new tools ” GN
Innovative Packaging Car ves Greener Route
For Broccoli Away from Polystyrene, Ice
Innovative modified atmosphere/modified humidity packaging developed by StePacPPC is facilitating the transition away from ice-filled polystyrene and waxed carton boxes for packaging fresh broccoli and other vegetables for long-haul shipments in both the United States and Japan
The Otofuke Agricultural Cooperative in Japan, a major broccoli producer, is already benefiting from StePacPPC’s Xtend MA/MH bulk bags for shipping broccoli on its land journey from Hokkaido to Yokohama
Polystyrene foam boxes filled with ice have been widely used for the domestic transport of many vegetables in Japan While such packaging has excellent insulation properties and helps maintain low temperatures, it is not an environmentally friendly packaging material
Polystyrene foam is becoming increasingly shunned by retailers concerned about the ease with which it fragments, its persistence in the environment and the fact that it is non-recyclable Polystyrene generates significant disposal challenges, prompting calls for it to be phased out and be replaced with more eco-friendly alternatives
Many countries have already banned polystyrene entirely Japan is placing growing regulator y emphasis on reducing the use of non-recyclable materials including certain types of polystyrene foam
Likewise, in the United States, waterproofed waxed carton boxes used for iced broccoli shipments are increasingly unwelcome Their wax coating renders them unsuitable for paper recycling, relegating them to general waste
Worse, landfilled waxed cardboard can produce methane, a potent greenhouse gas Certain states, such as California, have placed local bans on non-recyclable containers
From a food safety standpoint, as the ice in the boxes melts, it is also conducive to
microbial decay Studies have shown that at any point in time, the amount of microbial colony forming units on iced broccoli is higher than on broccoli packed in MA/MH packaging
Numerous studies have shown that as the ice melts, vitamin C from the broccoli leaches out It also can be physically unsafe: Melting ice is not only messy, it creates potential slipping hazards
“In our efforts to move away from polystyrene foam with ice and its inherent contamination risks, we considered various alternatives for maintaining freshness without using ice,” said Akio Yamagishi, manager of the fruit and vegetable sales department of JA Otofuke “We tested various modified atmosphere packaging films, including the Xtend films from StePacPPC
“After inspecting the condition of the broccoli upon arrival, Xtend outperformed the rest in both appearance and quality ”
The Xtend packaging films are built with modified atmosphere and moisture control properties These work to slow respiration inside the packaging, inhibit ethylene (a plant hormone that promotes yellowing of broccoli), remove excess moisture, delay the aging processes and slow the growth of microorganisms on broccoli Its mode of action may also reduce the risk of foodborne illness associated with pathogens such as E coli
significant given the recent rises in shipping costs
“With ice, each box holds only 6kg of broccoli; without it, we can pack around 10kg In addition, one Xtend bag can hold 10kg of broccoli, making it more resourceefficient and eliminating the need for extra handling,” he said
shipments from Salinas Valley on the West Coast of California to New York on the East Coast, demonstrating a positive environmental impact
“It also has proven capabilities for preser ving both the quality and nutritional value of fresh broccoli during prolonged storage, extending shelf life, minimizing
“The ability to transport iceless, fresh broccoli across the continent on weightconstrained trucks has led to a net reduction in costs of more than 30 percent ” Xtend is also being widely adopted in the United States for supplying fresh broccoli to the food service sector
“We discovered multiple benefits to iceless Xtend packaging,” said Yamagishi “First, it eliminates the space ice occupies, allowing us to transport 66 percent more broccoli per container This slashes carbon emissions and transport costs, especially
“At a time when flexible plastic packaging is under the spotlight,” said Gar y Ward, Ph D , CTO for StePacPPC , “ we have, together with researchers at the Agrotechnology & Food Sciences Group at Wageningen University, demonstrated that our functional ‘lean and green’ packaging solution reduces the carbon footprint by approximately 40 percent in
waste, and enhancing food safety,” Ward said “Our Xtend bulk packaging also successfully preser ves other produce traditionally shipped on ice, such as bok choy and green onions ”
StePacPPC specializes in functional packaging for fresh produce Its globally recognized brands include Xtend, Xgo, Xflow and Xbloom modified-atmosphere/modified-humidity packaging solutions These solutions reduce weight loss, slow respiration and aging, and inhibit microbial decay, while prolonging storability and shelf life They are supported by a wealth of post-har vest expertise for enhanced performance and sustainability GN
Ferraro Foods Launches Mobile-Based
Ordering App for Products, Distribution
Ferraro Foods, one of America’s largest distributors of Italian specialty food products to pizzerias and Italian restaurants, announced its partnership with Pepper, a leading provider of AI-driven e-commerce solutions for the food distribution industry, to launch a mobile-based app designed to expedite and simplify Ferraro’s ordering process for more than 8,000 customers across 26 states
The app, customized specifically for Ferraro ’ s extensive product lineup and distribution network, provides customers with an easy-to-use mobile application that will speed fulfillment by executing orders instantly It also empowers Ferraro’s robust sales force, widely regarded throughout the
industry for its high-quality customer service, with mobile-first solutions to help manage customer orders from initial placement through fulfillment
“At Ferraro Foods, we pride ourselves on truly understanding our customers through highly personalized service,” CEO Dan Hill said, “and the Pepper App will help us play to that strength by providing a faster and more straightforward ordering process
“Our customers can expect a seamless mobile experience that’s simple and intuitive, while our sales reps will literally have in their hands a suite of tools to help them become more consultative and responsive to customer needs ”
Pepper’s platform is uniquely designed to meet the specific needs of independent distributors such as Ferraro Foods, by leveraging a team of industry experts who truly understand the food distribution business This partnership underscores Pepper's commitment to empowering food distributors with the tools they need to thrive in a competitive marketplace
Pepper App features:
• Faster Ordering: With a streamlined interface, quickly order and reorder usual products or explore new options in just a few taps
• Real-Time Product Info: Stay updated on product availability, detailed descrip-
tions, nutritional values and pricing
• New Product Alerts: Be the first to know about Ferraro Foods promotions along with new and seasonal items as they’re added
• Order History & Tracking: Easily access past orders and manage an account directly through the app
“As Ferraro Foods continues our aggressive growth strategy,” Hill said, “ we are committed to remaining nimble and responsive to customers’ evolving preferences Mobile-based ordering is just one of the many innovations we are employing to strengthen our position as the market leader ” GN
Wesson Casts Man in Role of Family Chef for First Time
On its 125th anniversary, Wesson, a staple in American pantries for more than a century, is finding new ways to connect with today’s female consumers To reflect modern day households, Wesson cast a man in the role of family chef in its holiday campaign, “It Starts With Wesson,” for the first time in its history
“We believe that actively listening to, and being in tune with today’s female con-
Richardson International, Wesson’s parent company “Additionally, as the cost of living remains a concern for our consumers, we ’ ve refined our pricing earlier this year to provide greater value
“The positive response from consumers reinforces our commitment to building trust and advancing the brand ”
The “It Starts With Wesson” campaign presented the simple notion that pure
family at the holiday dinner table, ready to dig into a delicious meal #madewithwesson Mom looked relaxed, knowing she had lots of help in the kitchen this year
The earned media featured Wesson’s test kitchen chef, Kyle Andreasen, as spokesperson, sharing holiday turkey deepfr ying tips and techniques
sumers keeps Wesson relevant and will help preser ve its top spot in America’s pantries for another 125 years, ” said Emily Van Walleghem, marketing manager,
Wesson cooking oil is the start to any great dish One spot featured Dad making pancakes for the kids, while Mom gets ready for work The other showed the extended
NEAT Agency (public relations) with partner agencies, Manic Pixie (advertising) and Panopoly (media planning) developed the campaign in collaboration with Wesson The campaign was featured in earned editorial, social media, digital programmatic, out-ofhome, Connected TV and online video
Over the last 125 years, Wesson has become a hardworking kitchen staple and go-to ingredient for generations of home cooks and profes-
Harr y & David, Chef Colicchio Kick Off Culinar y Collaboration for Meals at Home
Award-winning chef, cookbook author and “Top Chef” judge Tom Colicchio has teamed up with Harr y & David to bring his culinary creativity and expertise to the brand’s celebrated gourmet offerings This new relationship sets the stage for delivering elevated cooking inspiration and exclusive culinar y experiences to create remarkable meals at home
As part of the collaboration, Colicchio will lend his expertise with exclusive video content featuring recipes, culinar y insights, and new cooking experiences using premium gourmet offerings from Harr y & David His involvement will offer fresh perspectives and creative ideas for those looking to elevate their meals and create memorable moments around the table
Home cooks may also purchase from a
collection of authentic, Italian-inspired gifts and pantr y essentials with Harr y & David’s Colicchio Kitchen curation The Colicchio Collection features gourmet cooking and pairing sauces inspired by six different regions in Italy (Abruzzo, Calabria, Liguria, Piemonte, Sicily, and Trentino) and must-haves for the pantry, all to make entertaining a breeze
There are also gift sets focused on Italianthemed meals, from a Piemonte box with all the fixings for risotto to “Brunch the Italian Way” with the essentials needed to make the spicy baked dish “Eggs in Purgatory ” Recipe cards are included with codes to ac-
cess cooking videos, making it easy for anyone with basic skills to prepare a restaurant-quality meal at home
This collaboration also features exclusive content designed to spark creativity and inspire everyone, from novice cooks to aspiring chefs, to explore new flavors and connect through food Colicchio shares his culinary expertise through engaging videos and recipes crafted to make home cooking both enjoyable and approachable
Harry & David shoppers can watch Colicchio introduce the collection in a special video and tr y their hand at his featured recipe for Eggs in Purgatory, a classic Italian baked dish perfect for brunch For hosts, Colicchio offers invaluable tips in a blog article on entertaining, including his number one takeaway: prep ahead to make the day stress-free
“I’ve always believed that food has the incredible ability to bring people together and create lasting connections,” said Colicchio “Harry & David shares that same belief, which is why I’m so excited to be working with this iconic brand
“Together, we’ll inspire home cooks to elevate their meals and create meaningful
moments around the table ”
This collaboration marks the beginning of a shared mission to inspire connection and creativity through exceptional food with exciting developments to come, including exclusive video content, recipes, and more As this collaboration unfolds, more fresh culinary inspiration and solutions will make home cooking even more enjoyable
“By teaming up with Tom, we ’ re reinforcing our ongoing commitment to delivering innovative, high-quality food experiences,” said Joseph Rowland, president, Harry & David “Working with Tom, whose culinary vision perfectly aligns with our own, is an exciting next step in building on our 90-year legacy of bringing people together through gourmet food ” Colicchio’s new cookbook and memoir, “Why I Cook,” available now, shares an exclusive look inside the mind and kitchen of the beloved restaurateur and TV personality In this book, Colicchio chronicles the dishes and memories that have shaped him as a person and chef From gorgeous recipe shots to images from Colicchio’s childhood, “Why I Cook” is the most personal look into Colicchio’s life yet GN
sional chefs The quality of its cooking oils ensure that the recipe ingredients always take center stage GN
Companies to Produce Compostable Food Containers
I s r a e l ’
sustainable food packaging, and Melhoramentos, a publicly traded Brazilian company with activities spanning publishing, renewable forestry and real estate (Altea), h
p Together, they aim to produce compostable packaging made from renewable materials t h a
0 days
The agreement, valued at a minimum of USD 3 45 million and set for an initial term of three years involves the supply by W-Cycle to Melhoramentos Latin America with its proprietary food-grade packaging formula and consulting services These resources will help Melhoramentos produce its new advanced biodegradable packaging
Melhoramentos will also incorporate their own high-performance cellulose fibers sourced from its extensive renewable forestry operations covering more than 80 million square meters
Responding to growing demand within the food industry for sustainable alternatives, Melhoramentos is taking strides to offer packaging that’s grease-resistant, moisture-proof and able to withstand extreme temperatures, as an efficient ecofriendly replacement for single-use plastics
“There has long been a global demand for more sustainable packaging solutions,” said Rafael Gibini, CEO of Melhoramentos “Our collaboration with W-Cycle opens the door to a new and inspiring use for our cellulose-based natural resources
“Together, we ’ re ushering in a new era that could eventually phase out single-use plastic packaging and pave the way for a more sustainable future ”
“Partnering with such a renowned industry leader is a pivotal moment in our journey,” said Isaac Rome, CEO of WCycle “It will open up a wide scope of opportunities for both companies to deliver impactful, high end affordable packaging
solutions by blending expertise and creativity ”
The clean-tech startup W-cycle made a breakthrough in greener food packaging with its patented food-grade SupraPulp material SupraPulp comprises a line of formulas that combines sugarcane waste (known as bagasse) or other sidestreams such as eucalyptus wood fibers and banana leaves with additives to produce molded fiber packaging
This material is transformed into a new generation of highly functional food trays able to contain both frozen and heated foods The molded-fiber containers are impervious to oil and water and need no plastic lamination for barriers
ready helping catering companies, ready-meal producers, in-flight caterers, institutions, food take-away services and multinational food companies to sever ties to plastic containers In addition to tailoring pulp formulations for Melhoramentos, as part of the partnership W-cycle will provide R&D support in molded fiber production This includes testing different formulations and their compatibility with various types of fibers, including those produced by Melhoramentos through its forest cultivation operations
tions help food packaging manufacturers break away from plastic PET materials, al-
added game-changer of using SupraPulp trays is that they can be tossed away guiltfree: The material will simply decompose,
days ”
Plastic can take hundreds of years to decompose According to the United Nations Environment Program, approximately 400 million tons of plastic waste is generated per year Only a small fraction is recycled The vast majority (95 percent) ends up in landfills or gets dumped into the ocean, causing havoc to marine life and to the human body where it makes its way through the food chain and through the air we breathe W-cycle’s SupraPulp containers are al-
“ A s p i o n e e r s i n e c o l o g i c a l f
aging, W-cycle brings
IFMA Forms Food Away from Home Association
After decades of branding itself the International Foodservice Manufacturers Association, a new identity for the 72-year-old organization was revealed – IFMA The Food Away from Home Association
After the pandemic years, it became clear that the foodservice supply chain and ecosystem are interconnected, with manufacturers, operators and distribution partners needing each other to address critical challenges Through sur veys and in conversations with existing members and industr y peers, IFMA realized that it was time for the organization to adapt to the
needs of the industry it serves
The association says the new identity will more accurately reflect its strategy to represent the entire food-away-from-home marketplace
“We have committed to the whole industr y by broadening our membership rolls,” said Ben Wexler, president of Custom Culinary and 2024 board chair “We know that manufacturers remain at the core of all we do, and by adding new categories of membership – notably operators, those in the supply chain, and ser vice providers to our industry – we can better engage the entire ecosystem
“It’s critical we all work together – not in silos – to address critical issues that advance the industry ”
Keeping IFMA as part of the association
Food Away Association “Our new name is purposeful and sets a clearer and more powerful message about who we are as an organization ”
The new brand logo includes a graphic depiction of four intersecting “swirls” that represent segments of the industry joining together through the work of the association to empower, nurture, and connect the whole ecosystem
“Our expanded membership enables us to be the industr y connector, creating a gathering spot where challenges that face
all segments can be addressed,” said Teri Trullinger, group vice president, field sales at Cargill and 2025 board chair “We’ll be leveraging the breadth of membership to meet our mission to lead a dynamic, transparent and engaged food away from home community ” With a soft brand roll-out, followed by f u
plans to champion cross-industr y initiatives to bring the industry together to col-
More on IFMA The Food Away from Home Association, including details on membership and future events, can be found at ifmaworld com GN
BIOFACH 2025 Focuses on Changes in Industr y
BIOFACH, taking place in Nuremberg and online from Feb 11-14 Februar y, will focus on trends and innovations to promote change in the organic food industry, as well as target group-specific expertise
The BIOFACH Congress will focus on the topic: “Yes, we do! – How to effect change in the organic food segment ”
BIOFACH, the world’s leading trade fair for organic food, will be offering a comprehensive inside view of the many issues relevant to the organic sector Stakeholders across the entire value chain will gather on site in Nuremberg and on BIOFACH digital
Together, they’ll set the course for a sustainable future while also discovering the varied offerings of international exhibitors and sharing their knowledge at the BIOFACH Congress
“Each year, the organic community gathers at BIOFACH to promote the ecological transformation,” says Dominik Dietz, current exhibition director “Here in Nuremberg, as well as digitally, BIOFACH brings together pioneers, experts, idea seekers and startups
professionals continue to be challenged for example by price increases and the shortage of skilled workers BIOFACH connects out-of-home catering experts with interested parties Here, they’ll find creative solutions, ideas and a concentration of knowledge
In February, the meeting point first established as HoReCa – GV & Gastro in
namic competitive environment In the different supporting programs for distributors, BIOFACH 2025 is introducing future-oriented concepts
Topics relating to the challenges and needs of retail trade are presented in communicative and interactive formats including the SustainableFutureLab Expertise is available at the Fachhandel Forum or Meeting Point BIOimSEH
At this space by bioPress Verlag, visitors will find experts in the procurement of full-range organic products
The Retail Trend Tour offers an overview of the exhibitors and highlights for retailers
decide which startups will pitch their product at the trade fair to a jury of highcalibre experts made up of food, specialist organic and drugstore retailers and compete in the final round for the BIOFACH Startup Award
Experience the World of Vegan will become Experience the World of Planetar y Health Under the new name, it will also assume an adapted concept that’s being developed and implemented in conjunction with the Association of Organic Food Processors and Good Food Collective
“We’ve planned several new developments for 2025 For example, an even greater emphasis will be placed on trends and innovations that are important for a sustainable future We’ve also expanded the specific offerings for target groups like retail and representatives of out-of-home catering,” Dietz said
Out-of-home catering plays a major role in the ecological transformation that’s putting more organic food on tables worldwide It has tremendous potential for promoting a sustainable transformation of the food system
In many countries, policies are already laying the groundwork, although catering
2024 will have a new name and provide even more room for dialogue as the special “Organic Out-of-Home” area Besides exhibitor presentations and the usual communication and knowledge formats, the supporting program is also being expanded
Additional offerings for out-of-home catering will include live cooking panels, examples of best practices and many presentations The congress will also provide a space for knowledge transfer, thanks to its numerous panels on specific topics and the interactive SustainableFutureLab
The transformation of the food sector presents major challenges for retail In addition to price, topics including health and flavor as well as sustainable consumption are of increasing importance to ever-better informed customers
The interplay between specialist trade, food retailers and discounters creates a dy-
An ecological transformation of the food system can succeed only if the entire food chain is taken into account, from field to table and from table to the recycling cycle This requires creative ideas, which is why BIOFACH 2025 is providing more space for these ideas
On two stages, the Innovation Stage and the Presentation Stage, exhibitors and experts will be presenting sustainable solutions and product innovations At the Novelty Stand, visitors will find a compact overview of registered market innovations
German startups will introduce themselves at the Young Innovators pavilion subsidised by the German Ministr y for Economic Affairs and Climate Action The International Newcomers pavilion will show everything the international organic startup scene has to offer
To promote creative ideas, BIOFACH 2025 also offers new companies an opportunity to present their ideas and products to the global trade audience in BIOFACH startup pitches The organic community is already being consulted in the weeks preceding BIOFACH 2025
A vote will be held in which they will
In addition to vegan foods, the focus will be on alternative protein sources and whole food products Together, the partners are designing an interactive programme that comprehensively covers the field of planetary health and will include expert presentations, live cooking panels and quiz shows
BIOFACH Congress 2025 is concentrating on three key levers for a secure food supply BIOFACH chose the main theme in cooperation with the international patron IFOAM – Organics International and with the German Federation of Organic Food Producers, the national honorary sponsor
The three pillars of the transformation are sustainability as a determining factor in the financial landscape, the public sector as a driver for more organic food and the use of compelling stories to market organic food
on international exhibitors and their prod-
program Parts of the congress will also be
In addition to extensive information, many networking opportunities will also be available Participants can communicate ahead of time and schedule meetings both digitally and at the trade fair All the features are also available via an app, allowing participants to optimally prepare for and follow up on their visit GN
Save A Lot, Leevers Supermarkets Expand
Reach in Hispanic Areas Across Countr y
Save A Lot, one of the country’s largest discount grocery chains, has launched an ongoing collaboration with Leevers Supermarkets to develop new grocery formats and in-store offerings to better reach a wide range of Hispanic shoppers throughout the country
The first milestone coming out of the ongoing concept development effort is the introduction of Ahorra Mucho, a discount brick-and-mortar grocery store and innovation center located in Aurora, Colo , featuring unique Hispanic product assortments to test how new products and ser vices may strengthen shopper loyalty Store concepts – like Ahorra Mucho – are experimentation grounds for wider and future Save A Lot adoption
Ahorra Mucho, which translates directly to Save A Lot, will emphasize the same valuedriven and high-quality assortment shoppers expect from Save A Lot In addition, the store has a variety of specialized features including a greatly expanded, full-service circular meat counter centrally located in the middle of the store – a cornerstone of Hispanic cooking and a key battleground for winning the hearts of Hispanic shoppers
A broader assortment of fresh produce and an in-house bakery are some of the additional features designed to attract and deliver high-quality groceries in a community shopping experience at an affordable price point
“With the Hispanic population in the
United States rapidly growing and wielding considerable buying power, it is essential to understand their unique culinary traditions and preferences,” said Jorge Gonzalez, director of Ahorra Mucho and a longtime member of the Leevers Supermarkets team
“Ahorra Mucho provides us with a great platform to align with Hispanic consumers ’ culinary preferences and needs ”
The store will operate as a test-and-learn facility, building insights to facilitate longer-term strategies for serving Hispanic customers Like other Leevers Supermarket locations, the Ahorra Mucho store will also be 100 percent employee-owned “Aurora, Colorado, is the ideal launchpad for this offering as we have a vibrant
and active Hispanic community in the area, ” said Art Perez, district manager “Leevers Supermarkets has long embraced the Hispanic community, tailoring signage and products Ahorra Mucho is the next step in exploring how we can best meet our shoppers’ needs ”
“In tandem with Hispanic population growth, we ’ re seeing an increased demand for Hispanic food in neighborhoods all across the country,” said Bill Mayo, chief operating officer at Save A Lot “The Leevers team’s expertise in this area makes them a natural fit to help us explore how Save A Lot can better serve Hispanic shoppers What we learn can help us expand our product offerings and store formats in other areas ” GN
Ardagh Joins Don’t Trash Glass Recycling Program
Ardagh Glass Packaging-North America, an operating business of Ardagh Group, has partnered with Don’t Trash Glass to accelerate opportunities in Chicago and beyond for recycling and increasing recycled content in the manufacture of glass bottles
Don’t Trash Glass is a program in collaboration with the Glass Packaging Institute and Glass King Recovery & Recycling that encourages more bars, restaurants and local businesses to collect used glass bottles, separately from waste streams, to be turned into new bottles and improve regional recycling rates
“Ardagh is an advocate for recycling initiatives that ensure a source of high-quality recycled glass, such as the Don’t Trash
while advancing the circularity of glass bottles ”
Glass program, ” said Brian Brandstatter, president and CEO of Ardagh Glass Packaging-North America “The partnership symbolizes our commitment to improving regional glass collection and recycling
Last year, the program collected 2 2 million pounds of glass from bars, restaurants and local businesses in its first-year partnership with Diageo North America in Illinois Glass bottles and containers are then sorted and turned into cullet (furnace-ready recycled glass) for the Ardagh production facility to use to manufacture new glass bottles
“Glass is 100 percent recyclable and can be recycled endlessly without any loss in quality or purity,” said Scott DeFife, president of the Glass Packaging Institute
“Through Ardagh’s partnership, we are
capitalizing on an untapped source of glass bottles from bars and restaurants to manufacture new bottles within the same region ”
The Don’t Trash Glass pilot program launched in 2021 in the Greater Chicago area Once collected, bottles are temporarily stored to be processed and then used by regional glass packaging manufacturers including Ardagh, aiming to keep glass bottles out of landfills Based on its success in Chicago, the program has been expanded to Kentucky and more
“Partners are pivotal to making this program work,” said Rose King, chief operating officer of Glass King Recover y & Recycling “Our partners can see the impact of their commitment on local businesses and the circularity of bottles ” GN
Mondelez to Source Recycled Packaging for Most Triscuit Bags in US, Canada
Mondelez International will source plastic linked to advanced recycling technology (also known as chemical or molecular recycling) for the production of packaging across the majority of SKUs for its Triscuit Crackers in the United States and Canada Triscuit is an iconic snacking brand with a histor y and heritage dating back more than a century
Through this initiative, the Triscuit brand is contributing to the sourcing of recycled plastics via the ISCC mass balance approach, helping to support a more circular pack economy in the United States and Canada This contributes to Mondelez International’s goal of achieving about 5 percent recycled plastic content by 2025
In the past, soft plastic packaging has been considered a single-use material By adopting this advanced recycling technology, Triscuit fans can snack easier knowing that the brand is playing a role in helping reduce plastic waste
As part of this effort, up to 50 percent of the plastic used in the protective bag-inbox liner films can be attributed to plastic sourced from advanced recycling technology through the ISCC PLUS certified mass balance approach This advancement complements the current box used in Triscuit cracker packaging, which is already made from 100 percent recycled paperboard (35 percent post-consumer recycled content), promoting a more sustainable packaging structure for Triscuit crackers overall
Through this investment, the Triscuit brand aims to divert over one million pounds of plastic waste from landfills per year
“We are excited to implement this innovative technology for Triscuit cracker packaging,” said Caitlin Schell, marketing director for the brand “The Triscuit brand supports Mondelez International’s strategic focus of working toward driving change where the world needs it most
“By embracing advanced recycling technology for our product, we are not only
helping to reduce reliance on fossil materials but also helping to support the company ’ s longer-term aim for a more circular economy for packaging at large ”
“We believe that sourcing material linked to advanced recycling technologies
(mass balance) helps send a signal to the broader industry and can help to drive collection, sortation and processing of more plastic waste,” said Lou Fenech, research fellow, packaging sustainability at Mondelez International “We strive to continu-
ally enhance our packaging with the aim of supporting a more circular economy for packaging We do this through reducing and evolving packaging, improving systems and leveraging innovative partnerships ” GN
New Products: Some Like It Really, Really Hot
BY A J FLICK
Lots of good news for those of us who live on the spicier side of life
First up, beloved New Orleans brand Zatarain’s has launched a reformulated version of its Andouille Smoked Sausage –and it’s delicious I’ve been enjoying it from breakfast to dinner, with eggs and Zatarain’s Dirty Rice mix
“Our customers love the smoky taste of our original sausage but craved even more of that New Orleans flavor So, we listened to them and were able to achieve just that with the relaunch of the classic
used as a condiment or dip Chamoy is also common in the Philippines and likely came to Mexico via Spaniards
Enter Tamalitoz by Sugarox, which has launched a flavor called Chili Pops Chamoy A sweet and spicy spin on traditional Mexican candy, these three distinct flavors are enticing customers to try something new
Each colorful pouch is filled with three flavors that provide a symphony of taste bud explosion with every lick The refreshing taste of Cucumber Extravaganza offers a cool, zesty twist, making it a delightful alternative to conventional sweet treats Tantalizing Tamarind combines the tangy taste of tamarind with sweet chamoy, appealing to those who appreciate traditional snacks
Andouille SKU,” said Glen Schutzman, vice president marketing, convenient meals at McCormick & Company “The refreshed recipe provides a richer, bolder taste that pairs perfectly with any dish inspired by The Big Easy’s vibrant culture and culinary scene ”
Building on the original authentic New Orleans-style flavor profile, Zatarain’s Andouille Smoked Sausage is smoked to perfection and seasoned with paprika, black and red pepper, oregano and thyme The enhanced flavor elevates any dish, from New Orleans classics like gumbo and jambalaya to versatile crowd favorites such as charcuterie boards and breakfast sandwiches
To celebrate the launch, Zatarain’s Smoked Sausage teamed up with longtime partner and award-winning cookbook author Joy Wilson to create new recipes featuring the latest Smoked Sausage SKU
“Bringing the bold, authentic flavors of New Orleans to home kitchens across the countr y is something Zatarain’s does so well, and I look forward to creating recipes with their products at the center,” said Wilson “Since moving to Texas, I have missed the comforts and traditions of my home in Louisiana and this recipe adds festive flair to my holiday table and gives ever yone a taste of the city I love so much ”
Here in the Southwest, it’s a common sight in convenience stores and other places to see plastic-wrapped dried pickled fruits, often citrus, covered in spices, sitting by the register We call them saladitos, a sweet and spicy snack common along the Mexico border
In the process of making saladitos, the brine used to pickle the fruit is seasoned with chili powder and often reduced or thickened with pureed fruit The sauce is
The Coconut is infused with tropical goodness while bringing a creamy sweetness that transports you to an island getaway
Together, these three vibrant flavors come from the heart of what Tamalitoz calls a Chamoyada Yada Yada
Hot honey continues to pop up in varying degrees of sweet to heat Local Hive has launched three hot honey flavors: Original, Chipotle and Sriracha
Sourced exclusively from American beekeepers, the raw and unfiltered honey combines with spicy pepper to create three distinct sweet-heat fusions
The medium-heat Original pairs the rich, floral honey with jalapeños to deliver a kick that burns so good Tr y it on pizza, cocktails, ice cream, fried chicken and fruit salad
garlic-chili heat to amp up chicken, spicy mayo, brussels sprouts and dumplings
Each bottle’s back label includes a reminder of the raw, real honey inside: “Taste the honey Feel the heat ”
Each 9 5-ounce bottle of Local Hive Hot Honey is sold for an SRP of $7 98
C H Guenther & Son and the maker of Hormel Chili have launched the first Hormel Chili Seasoning Mix Packets, which give consumers the freedom to prepare chili their way
With all the bold flavor of Hormel Chili and the satisfaction of a homemade meal, the packets are available in three varieties: Original, Mild and White Chicken Chili These seasoning mix packets promise to elevate the flavor profile of homemade chili dishes, offering a quick and flavorful solution for families looking to enjoy a homemade chili experience
The medium-heat Chipotle bathes Chipotle peppers in sweet honey to bring a mouthwateringly smoky and earthy flavor to burrito bowls, salmon filets, BBQ and tacos
If that’s not hot enough, Sriracha is honey infused with a heaping helping of
sauce in two packets, perfect for pairing with vegetables or grains, making an easy and nutritious one skillet meal that can be on the table in minutes
“Most health-conscious shoppers are looking for high protein foods,” said Alex Caspero, New York Times best-selling author and registered dietitian “Tofu is low in saturated fat while rich in protein and
calcium
“Making delicious homemade chili starts with great ingredients, and we ’ re excited to team up with Hormel Chili to bring their beloved chili flavors into homes across the countr y, ” said Jeanell Garcia, senior categor y manager, C H Guenther & Son “Together, we aim to inspire families and friends to create memorable meals that celebrate the comfort and joys of home-cooking ”
OK, we can’t live by heat alone Let’s get into some soothing products
Hodo, a favorite of Michelin-star chefs and home cooks alike, has introduced a line of high protein entrees that are perfect for anyone who wants a quick meal without compromising on taste or nutrition Hodo’s new Saucy Tofu comes in three delicious and trending flavors: Thai Red Curry, Japanese Teriyaki and Korean BBQ Simply add grains, veggies or noodles for a meal
The U S retail plant-based food market now exceeds $8 1 billion, according to the Good Food Institute
“While sales of meat alternatives are flatlining, interest in tofu continues to grow as consumers gravitate towards plant-based foods that are healthy, minimally processed, and taste great,” said Hodo founder and CEO Minh Tsai
Many shoppers and busy parents are veggie-curious or want to reduce their overall meat consumption without compromising their protein intake These Saucy Tofu meal kits can be enjoyed right out of the package or made healthy dishes
The meal kits come with ample
“Tofu also has fiber and anti-inflammatory isoflavones, which have been shown to support metabolic health by reducing the risk of high blood pressure, high blood sugar levels and high cholesterol ”
“Tofu is not just for vegetarians!” Minh said “In Asian cultures, it is common to cook meat and tofu together for a hearty, protein-rich meal ”
Thanks to Julie Smolyansky, president and CEO of Lifeway Foods, I’m now a fan of kefir
“The benefits of kefir have been one of the best-kept secrets in the beauty, wellness and celebrity industries for years, ” said Smolyansky, who I met a couple of years ago at Summer Fancy Food “The beauty hack can be credited to the ancient Egyptians; Cleopatra used to bathe in kefir to help soothe and smooth her skin
“The trend has since evolved for celebrities, where they have seen a larger impact by consuming the kefir Margot Robbie worked with skin expert Jasmina Vico on the ‘Barbie’ movie to achieve her natural movie star glow on air Once it went viral that Vico recommends fermented foods, like kefir, as a key component in skincare routines, we tracked a surge of consumer interest for kefir’s holistic benefits and knew the market was ready for our Probiotic Smoothie + Collagen ”
Probiotic Smoothie + Collagen, made with kefir cultures, comes in four flavors: Matcha Latte, Berr y Blast, Tropical Fruit and Plain
The new line features 5 grams of collagen in each serving and is lactose-free, as consumer demand for lactose-free dair y products is predicted to grow rapidly over the next five years
Research shows that gut and skin health are interconnected through a two-way communication system known as the gutskin axis, which plays a crucial role in maintaining overall health The new Pro-
marketing and sales, Lala U S “We have thoughtfully crafted this product to offer a powerful blend of protein and nutrients, setting a new standard for high-quality dairy nutrition ”
Crafted for those who want more from their yogurt, Lala Gold comes in five flavors: Raspberr y Key Lime, Blueberr y, Cookies & Cream, Vanilla and Strawberry Each variety provides a guilt-free indulgence packed with essential nutrients to support an active and balanced lifestyle
biotic Smoothie + Collagen line supports this important axis through Lifeway’s combination of its 12 live and active cultures, 25 to 30 billion beneficial colony forming units plus 5 grams of collagen per serving, which may help support skin hydration, elasticity, smoothness and joint health
This fermented beverage also helps to support a healthy microbiome Kefir naturally provides high-quality bioavailable nutrients such as Vitamins A, B, and D, as well as protein and essential fatty acids, all of which are crucial to healthy skin cell production
This is the first probiotic collagen smoothie with kefir cultures to hit the market, offering consumers an innovative new product to support their skin and gut health Lifeway Foods has been developing this specific product since 2021 and is launching it as part of the brand’s New Year New You Campaign for 2025
With more than 50 years of expertise in the specialty bagged tea categor y, Celestial Seasonings, part of the Hain Celestial Group, has added two NonGMO Project verified products with functional benefits to its expansive line of teas Lemon Honey Drop and Sleepytime Biotin Beauty Rest teas balance unmatched taste with consumers ’ desire for unique products in the wellness category
Lemon Honey Drop is a caffeine-free herbal tea that combines lemon and honey with 10 percent daily value of vitamin C in every cup This delightful drinkable brew blends the subtle flavors of honey with sweet and tangy notes reminiscent of can-
Sleepytime Biotin Beauty Rest retails for $4 99
I remember eating jackfruit in my childhood in the Philippines It was called nangka and it was deliciously sweet as a snack or dessert So I wasn’t surprised when it started showing up on these shores as a substitute for sugar
But burgers? Apparently, when cooked a certain way, jackfruit has a meat-like texture
Performance Food Group Company has introduced its latest product under its FarmSmart brand – the Beef & Jackfruit Burger This blend combines the richness of premium beef with the clean, meat-like qualities of jackfruit, supplied by The Jackfruit Company, the leading plant-based meat alternative brand
The new product offers consumers a delicious way to enjoy the taste of meat while improving nutrition and reducing their environmental footprint
By blending beef with jackfruit, FarmSmart offers a juicy and flavorful burger while providing unique nutritional benefits such as 40 percent less saturated fat and 40 percent lower cholesterol than a 100 percent beef burger This innovative product supports the broader movement transitioning the food system to lower carbon emissions and enables chefs to avoid any compromise on taste
died lemon, providing a bright, uplifting experience any time of day
Lala expands the yogurt aisle with the launch of Lala Gold, a high-protein yogurt for those seeking a powerful and delicious way to fuel their day Available in stores now, Lala Gold offers a premium nutritional profile with both drinkable and spoonable options: each 10-ounce drinkable ser ving contains 25 grams of protein, 6 grams of fiber and no added sugar, while the 5 3ounce spoonable cups feature 20 grams of protein, active probiotics and no added sugar
Sleepytime Biotin Beauty Rest is the latest innovation in Celestial Seasoning's long-standing fan favorite Sleepytime lineup This caffeine-free herbal tea features the beloved Sleepytime blend with added biotin (vitamin B7) to complement your self-care routine
“Lala Gold represents our dedication to delivering meaningful, nutritious options that meet the evolving needs of health-conscious consumers, ” said Heather Foitek, VP of
“We are thrilled to announce the expansion of the Celestial Seasonings tea line with two new products that provide not only uncompromising exceptional flavor but also include ingredients and functional benefits that help support a healthy lifestyle,” said Emily Rosen, marketing director at Hain Celestial Group “Our latest blends round out our already extensive portfolio of bagged tea offerings, so whether you're looking for a cozy caffeine-free herbal tea or a fruit-for ward blend that tastes great even over ice, we ’ ve got something for everyone ” Lemon Honey Drop retails for $3 59 and
“The launch of our FarmSmart Beef & Jackfruit Burger marks an exciting step in our mission to provide sustainable, delicious options to our customers,” said Glenn Strickholm, president of Protein Brands at PFG “Jackfruit was a natural choice for this blend –it’s the most naturally meat-like plantbased ingredient available and has already proven to be a favorite in the plant-based category ”
The company says Beef & Jackfruit Burger has been sampled among various audiences including college students and chefs, to “extremely positive” response on taste and juiciness Additionally, from the chef experience, the item cooks like a regular burger, whether flame-grilled or cooked on a flat-top grill
J a c k f r u i t has gained r e c o g n i t i o n for its meatlike texture and cleanlabel appeal, making it an ideal plantbased alternative in a variety of meat products By selecting jackfruit over other plant-based options, PFG said it will deliver a product that resonates with both meat lovers and those seeking plant-forward options Jack-
fruit’s versatility and minimal processing requirements further align with the FarmSmart brand’s commitment to sustainability and quality
“We’re thrilled to partner with PFG’s FarmSmart brand on this exciting new product,” said Annie Ryu, CEO & founder of The Jackfruit Company “Jackfruit is a powerful plant that allows us to create delicious, satisfying meals while reducing the strain on our food system
“The Beef & Jackfruit Burger is a perfect example of how partnership can make sustainable options for consumers widely available ”
PFG’s collaboration with The Jackfruit Company is an important step in PFG’s aim to offer sustainable and innovative food solutions, and to support womanfounded and led companies The Beef & Jackfruit Burger is available through Performance Foodser vice sales representatives
Did someone mention dessert? Schär, a leader in gluten-free foods, has launched three gluten-free snacks: Peanut Butter Blondie Bites, Chocolate Brownie Bites and Mini Honeygrams
Schär’s Gluten-Free Peanut Butter Bites are crafted with premium gluten-free in-
free from artificial preser vatives and come conveniently packaged to maintain freshness
Schär’s Gluten-Free Chocolate Bites, a treat for chocolate lovers, are made with smooth, premium chocolate and a crispy gluten-free wafer center with a satisfying blend of textures Ideal for a quick snack or a sweet addition to any gathering, they are crafted with high-quality, non-GMO ingredients and are free from artificial preservatives
Schär’s Mini Honeygrams, bite-sized versions of the company ’ s classic gluten-free
graham-style cookies, are lightly sweetened with honey Free from artificial preservatives and made with premium ingredients, they add a wholesome touch to a gluten-free pantry GN
Ardagh Expands Peak Bottle Collection on Website
Ardagh Glass Packaging-North America, an operating business of Ardagh Group, has introduced two 12-ounce glass bottles to complete its Peak bottle collection
Complementing the existing 12-ounce Clear Peak bottle in flint (clear) glass, the new 12-ounce Emerald Peak in green glass and the 12-ounce Amber Peak in brown glass, are available for purchase on AGPNorth America’s BuyOurBottles website The Peak collection twist-off bottles are
Face the Facts
Continued from PAGE 1
Simply put, it depends on the photo and the product Consumers believe the photo reflects the product’s “underlying essence, ” the authors wrote
“As such, in cases where consumption compromises the product's integrity (e g , food, disposable goods), people are less likely to consume photo-integrated products because doing so is perceived as destroying the depicted entity’s essence, which elicits moral discomfort,” the authors wrote
“In contrast, when the photographic image remains intact through consumption, as is the case with durable goods (e g , magnets), people increase consumption of photo-integrated products relative to products without photo integration, consistent with their popularity in the marketplace ”
The authors suggest two ways to have better outcomes for managers and consumers: choose images whose destruction in the consumer process would be “ perceived as less immoral” and increase the product’s durability so the essence of the depicted entity “is perceived through consumption ”
“With the advancement of smartphone camera technology and the correspondingly growing number of photos taken on these devices,” the authors wrote, “ consumers now regularly integrate ever yday products with lifelike photographs of people, animals and other entities Likewise, companies may choose to integrate their offerings with lifelike images as well
“We define photo-integrated products as any product integrated with a lifelike photograph, such that the image becomes an integral part of the product itself In other words, the product and image become one and the same
“Such products range from coffee mugs and socks to magnets and pillows and often commemorate occasions like weddings, birthdays and anniversaries In fact, the personalized gifts market is projected to surpass $47 14 billion worldwide by 2027 and to expand by $2 01 billion from 2020 to 2025 in the US alone, 35 percent of which stems from photo gifts, one of its fast-growing sub-categories,” the authors wrote
“Today, thanks to improvements in printing technology, photo-product integration includes consumable product categories like food and single-use products
For example, Nabisco’s OREOiD allows customers to design one-of-a-kind Oreo
made using high-quality glass, designed and manufactured in the United States
“The Peak bottle collection provides versatility for craft beer and beverage producers, offering three different color varieties to showcase a variety of carbonated or non-carbonated beverages, including beer, kombucha, iced coffee, soda or juice,” said Rashmi Markan, chief commercial officer for AGP-North America
“The Peak collection offers flexibility by
cookies by adding images to the icing Mars regularly collaborates with celebrities to release collections of M&M’s featuring their faces, and enables customers to upload their own photos directly onto the candies through its My M&M’s service
“Likewise, businesses from local coffee shops to Walmart Supercenters now print customers’ photos on napkins, cookies, cakes and even beverages like lattes and boba, a trend known as ‘edible images ’ Further, these on-demand products are increasingly popular at private and corporate events and claim to provide an engaging, memorable experience for attendees ”
Yet, the authors note, the impact of photo-integrated products in the marketplace on consumption remains relatively unstudied
“Across a range of product categories and consumption settings, the present research explores when and why people might actually avoid consuming photo-integrated products, notwithstanding their popularity in the marketplace,” they wrote
“Given the law of similarity holds that ‘the image equals the object,’ the destruction of the photographic image, and by extension, the depicted entity’s essence, should trigger corresponding feelings of moral discomfort
“In contrast, when the depicted entity is less associated with morality (i e , an image of a dictionar y vs an image of a Bible) or stays intact through consumption because it is integrated with a more durable product (i e , photo-integrated magnets vs cookies), the negative impact of photo-product integration is eliminated In fact, in the latter case, consumers should increase consumption of photo-integrated products, consistent with their current ubiquity ”
The authors said consumers “hold a deep deference for and uphold the sanctity of the essence of living beings and sacred entities; consequently, destroying their essence is considered both disrespectful and unnatural, and thus immoral ”
The authors cited recent research that found “food anthropomorphism can negatively impact consumption because anthropomorphizing (e g , adding a face to an apple) heightens the food’s perceived capacity for pain, increasing the perceived immorality of consumption
“Notably, our proposed process is distinct in that with the consumption of photo-integrated products, we contend that the destruction of the depicted entity’s essence and the perceived disrespect and impurity such actions engender – rather
allowing breweries, beverage producers and co-packers to run bottles for different beverage products without any adjustments to their filling lines ”
In 2012, AGP-North America launched the BOB site – the first website to offer craft brewers the ability to purchase beer bottles online in pallet quantities, direct from the manufacturer, using a credit card or PayPal Since its inception, the site has expanded to offer 13 beer and beverage
than the product’s perceived capacity for pain – triggers moral discomfort
“Thus, we extend well beyond food and anthropomorphism to include consumption of any product for which the destruction of the depicted entity's essence (e g , people, animals, sacred objects) is seen as disrespectful or impure, eliciting moral discomfort ”
The authors stressed that they’re not saying consumers actually believe they’re harming the entities in the photo, but rather consider it to be “disrespectful” and “unnatural” to destroy the image by consuming it, which causes moral discomfort
“Such discomfort will compel people to act in ways to evade these aversive feelings, prompting avoidance of photo-integrated products via reductions in consumption likelihood,” they wrote
In one study, college students were told the experiment involved eating popular fish-shaped crackers while watching a video They were given two napkins: one had the face of the college’s dean and the other was plain Most students used the plain napkin
In another study, college students were given M&M’s to eat while watching a video, some with another college dean’s face on them, the others without Not surprisingly, more students ate the faceless candies
The study’s authors, though, seemed somewhat surprised to hear why the students avoided eating the M&M’s with the dean’s face Comments included: “It felt like I was hurting something by eating these M&M’s,” “It felt like I was mutilating something by eating these M&M’s,” “It felt like I was causing harm to something by eating these M&M’s,” “It felt wrong to eat these M&M’s” and “I felt bad for eating these M&M’s ”
The researchers also wanted to know whether discomfort in consuming a human face also extended past people
Participants in another study were told they would consume samples of a new commemorative line of chocolates The samples, in clear plastic packaging, featured either a kitten’s photo integrated with the product, a kitten’s image on the packaging or plain packaging Not surprisingly, the first option was most avoided
This study “demonstrates that the negative reactions to photo-integrated products extend beyond human images to include depictions of a nonhuman animal,” the authors wrote
“Of note, we also found similar results with lifelike images of a sacred object, the Holy Bible, and a historical landmark of
bottles in a variety of colors, sizes, styles and finishes
AGP-North America and BOB are dedicated to the craft beer and beverage market with capabilities and resources to grow with craft brewers and beverage producers every stage of the way For customers interested in purchasing bottles by the pallet, the BOB platform offers convenient online ordering, and payment via credit card or PayPal GN
cultural significance, the former World Trade Center ”
What about photos of something other than a living being, but could elicit such emotion in consumers that they won’t eat a product? The researchers tested this, similar to previous tests, with chocolates bearing the Bible and others with a dictionary
“Even though the Bible and dictionary images both embody their respective referent’s essence, only the former’s destruction is considered immoral,” the authors wrote “The fact that the dictionary image embodied more of a dictionary's essence, yet its destruction did not elicit negative responses, shows consumers are not averse to destroying all kinds of essence, just those for which destruction is considered immoral ”
To test the popularity of photo-realistic imaging on non-durable vs durable goods, the researchers told participants in another experiment to imagine being at a niece’s wedding and choose between mementos with identical images of the girl: one being a cookie and the other the magnet Most chose the magnet
“People are less likely to consume a photo-integrated product when consumption destroys the depicted entity’s essence, but this effect reverses when its essence remains intact through consumption, suggesting that photo-product integration can encourage consumption under certain situations,” the authors wrote
In the final study, researchers asked participants to create a birthday surprise by customizing an OREOiD cookie with a photo of someone they know vs just the friend’s name and then imagine how guests would react to them at a party Most participants took more enjoyment with the thought of presenting the cookies with the friend’s face
“If the goal is to generate buzz, photointegrated products would probably yield positive outcomes, as they are appealing and captivate attention,” the authors wrote “However, if the goal is to encourage consumption, firms should consider the products offered
“Compared to perishable photo-integrated items (e g , cookies, chocolates), it may be more effective to bundle a food product with an enduring keepsake (e g , mint tins; Promo Marketing, or offer durable products not damaged by consumption (e g , magnets), sidestepping moral discomfort Thus, managers should consider how end users interact with photo-integrated products and adjust their strategy accordingly ” GN
Israel-Based Forsea Paves Way for Affordable Cell-Cultivated Seafood Production
Israel-based cell-cultivated seafood innovator Forsea struck a major breakthrough in making freshwater eel farming a viable commercial reality The startup announced its organoid technology reached a recordbreaking cell density of more than 300 million cells/ml, with minimal and precise use of cultured media ingredients
This is the highest cell density recorded in the field, according to the company, moving Forsea to the forefront of cultured seafood production efficiency The landmark technology allows for a scalable and highly cost-effective supply for the hugely popular traditional Japanese delicacy, eel (unagi) whose availability has been significantly hampered by overfishing and the destruction of aquatic ecosystems
Forsea is focusing on manufacturing cultured freshwater eel due to the immense market potential, particularly in Japan As the world’s largest consumer of eel, Japan recorded sales of 140,000 tons in 2023 – 50 percent of total global sales
The traditional Japanese dish unagi (eel) is considered a premium delicacy, prized not only for its rich flavor and tender texture but also because of its rarity Freshwater eel is endangered and cannot be
commercially bred in captivity Demand for eel far surpasses the industry’s current supply capabilities, translating to skyrocketing prices
Setting a new standard for “blue ocean ” initiatives, Forsea created a new approach to cell cultivating fish tissues outside of their native water habitats via organoid technology Forsea’s patent-protected platform involves creating the ideal environment for animal cells to spontaneously assemble into three-dimensional tissue structures with their natural composition of fat, muscle and connective tissue
This method not only echoes the natural growth process of these tissues in a living animal, giving it a closer-to-nature edge, it bypasses the scaffolding stage and is dramatically less dependent on expensive growth factors This makes the process highly affordable and positions its cellgrown version to price parity (or potentially lower) with traditional aqua farmed eel, a key challenge the cell-based industry was desperate to overcome
“The breakthrough to this level of cell density highlights the strength of our organoid technology,” said Moria Shimoni, CTO of Forsea “It’s a validation of our ap-
proach to high-efficiency cultivation of seafood to meet both economic and sustainability goals at scale ”
After completing its proof-of-concept continuous harvesting process, Forsea reports it is ready to take production of its cultured fish products to the next phase of commercial scale-up
“Forsea’s organoid technology requires less capital expenditure than other technologies,” said Roee Nir, founder and CEO of Forsea “Achieving this level of cell density with minimal resources will translate to substantial reductions in the unit of economics and will bring cultured seafood production to a cost that is actually below the traditional market price
“This is a major milestone for Forsea and validates our vision of making sustainable, high-quality seafood affordable and widely accessible It also sets a powerful precedent for scaling other cultured seafood products and establishing sustainable alternative supply chains for ecologically sensitive species ”
Forsea’s cell-cultured eel is expected to ease the strain on the world’s eel populations and reduce environmental impact of traditional eel farming This encompasses
reducing global warming potential, water consumption and land use and alleviating pressure on marine ecosystems by focusing on endangered species
"Our recent industry survey shows that cultivated meat production is definitely not a one-size-fits-all approach,” said Elliot Swartz, principal scientist cultivated meat, GFI “It’s encouraging to see positive data from companies showing how different methods can address challenges in cost and scale I'm especially pleased to see a GFI research grantee, Dr Iftach Nachman, help a startup pioneer new ways of cultivating meat This is a great example of how foundational open-access science enables and makes possible follow-on work by the private sector ”
The company is preparing for commercial launch of its unagi product in 2026 Earlier this year, Forsea held a successful tasting event at the reputable A-list restaurant in Tel Aviv, where it served the world’s first cultivated unagi kabayaki – grilled fresh eel on a bed of aromatic rice – receiving rave reviews Among the tasters were representatives from the Japanese embassy and various Japanese food companies based in Israel GN
PoLoPo Egg Protein Closer to Fruition
Entering Commercial Baking Market
Israel-based PoLoPo, a molecular farming pioneer, has signed a memorandum of understanding with CSM Ingredients, a global player in food ingredient research, innovation and production, to help bring PoLoPo’s egg-free egg protein grown in potatoes to the commercial baking market
CSM and PoLoPo will collaborate on developing PoLoPo’s ovalbumin powder for baking requirements, including foaming, gelation and water binding functions, as well as provide side-by-side assistance with process optimization, regulatory, and safety requirements
Commercial baking and other CPG food categories use ovalbumin extensively for
cleaner, more sustainable, more affordable, and more price-stable Popular applications for ovalbumin include pastries such as croissants, muffins and doughnuts
g
In addition, CSM Ingredients
tech company comprising both CSM Ingredients and HIFOOD,
producer of plant-based, clean-
– has selected PoLoPo for Generate, CSM Ingredient’s group’s
Generate offers R&D
its functional properties such as texture, thickening and increasing shelf life – ovalbumin from molecular farming offers the same performance in an ingredient that is
and CSM is committed to bring these innovations to the broader food value
chain,” said CSM Ingredients group Managing Director Christian Sobolta “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits planet and profits ”
networks
Venture and innovation firm Urika Partners leads global innovation for CSM, facilitates the Generate program and engages with all teams to accommodate the program's needs and progress
“Startups like PoLoPo are visionary innovators that play a pivotal role in developing concepts and pushing boundaries,
“This non-exclusive collaboration enhances our strengths and capacity in meaningful ways, from R&D to implementation to opening more doors with packaged food companies that want to work with the product,” said PoLoPo CEO Maya Sapir-Mir “Commercial baking is clearly a key lane for us, and CSM’s technical and
commercial expertise is strategically valuable for reaching that industry ”
PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories Potato plants manufacture and store the target proteins in the tuber Tubers are har vested when they reach sufficient size, then their proteins are extracted and dried into a functional protein powder that integrates seamlessly into current food processing lines and formulations
PoLoPo’s first target protein, ovalbumin, will present a cost-effective alternative to an industr y reeling from increased egg prices, supply chain instability and avian flu outbreaks The company has submitted for USDA regulator y approval, expected within six months, at which point U S partners and growers may begin cultivating PoLoPo’s potato plants GN
Cheerios Protein Expands General Mills Lineup of Protein-Packed Products
General Mills is expanding its portfolio of flavors to introduce another protein cereal offerings to its lineup: Cheerios Protein With 8 grams of protein per serving, this new Cheerios innovation is answering the call of consumers craving more options with protein
As the number of consumers prioritizing protein continues to rise, with 71 percent of consumers trying to eat more protein in their diets, General Mills is proud to expand its offerings to include a variety of products with protein to meet people where they are The launch of Cheerios Protein follows this year ’ s additions of other products from General Mills, including fan favorite pantr y staples featuring
Arizona State
Continued from PAGE 1
A product’s life cycle starts with the materials it is made from For example, Long and his team at the Biodesign Institute are working on mattress foams Only 19 percent of the 18 million mattresses manufactured in the United States each year are recycled, according to the EPA
Long’s team is working on ways to make foam mattresses biodegradable using green chemistry the design of chemical products and processes that reduce or eliminate the use or generation of hazardous substances
“We have the opportunity to take what nature already has and to use it more efficiently and decrease our reliance on petroleum,” Long said “That's what the Biodesign Institute is all about It's natureinspired research ”
Polyurethane foams are currently made using chemicals called isocyanates that have safety concerns – so Long’s team came up with ways to make foams and polyurethanes without them
One way is by using urea, which we produce every day in urine It can be prepared at commercial scale, and it can be used to make a polyurethane foam mattress
“I figure if it has made it through your body, that's a pretty good durability test And there are a lot of unconventional, overlooked compounds that we can think about that could be used to make nextgeneration materials,” Long said Don’t worry – the urea does not have to come from urine It is also available from industrial processes using ammonia and carbon dioxide, creating economically viable pathways at scale
Long and his team are also experimenting with using bio-based feedstocks that
n These compounds can be used as building
products
The team is also working on 3D-printed
protein, such as Wheaties Protein, Annie’s Super Mac and Yoplait Protein This lineup reflects different ways to enjoy protein for anyone in the family, from taste to format to price point
“Starting the day off with additional protein can help our consumers meet their nutritional needs – especially with a reliable and delicious option from a brand they already know and love,” said Emilie Knox, vice president and business unit director, Morning Foods at General Mills
“As protein continues to be an important priority for people of all ages, we specifically created Cheerios Protein with families in mind
“We wanted it to taste great and to pre-
start to build functional things, like tires Right now, we can't break down tires and then reconstruct the starting materials to make a new one The team is looking at
tire as opposed to throwing out the entire thing
“Circularity is about, after you're done with something, convert it right back to where it started ” Long said
goals for circular resources The team pro-
longer want during move-in or move-out week
Zero Waste’s initial 2025 goal was to achieve a 90 percent diversion or 30 percent aversion from the landfill Diversion is keeping waste from going into the landfill Reuse, recycling and composting are examples of diversion
When it comes to recycling, unfortunately, people only get it right about half the time If you look in a recycling bin at any given time, you will find that about 50 percent of what is in the recycle bin should be in the garbage bin and vice versa
Long recommends visiting Phoenix Public Works, where you see people standing on their feet eight hours a day pulling things out of the recycling bin that aren’t recyclable That’s because the messaging is confusing
ser ve the iconic Cheerios shape, but with a good source of protein, all in a convenient cereal we know ever yone at the breakfast table will love – turning all mornings into good mornings ”
Available in two classic flavors, Cinnamon and Strawberry, Cheerios Protein is made for those looking for a delicious, accessible breakfast option that delivers a good source of protein Cheerios Protein is available at retailers nationwide for a suggested
mission to eliminate 90 percent of singleuse plastics at ASU by 2027
The diversion rate has plateaued at 43 percent Levine said part of the issue is the actual makeup of our waste For example, plastic forks and spoons just cannot be diverted They have an irregular shape that makes automated sorting challenging because they easily fall through sorting screens and can jam the machines They are also incredibly skinny, and most machines can’t handle items smaller than 2 to 3 inches in diameter
The other component of this plateau is that we ’ ve stagnated on educating people about diversion
“We need a really far-reaching campaign We need it to be a part of ever ybody’s everyday lives at ASU, just diverting materials and reducing their waste footprint,” Levine said
Zero Waste is partnering with major ASU vendors to help reach its sustainability goals
For example, the Loyalty Cup program at Mountain America Stadium allows guests to buy a cup at the beginning of the football season that can be refilled for free during the season
The team is also working with Aramark Food Service, the company that provides most of the university’s catering They examined the catering experience from start to finish and identified 27 different points of intervention where a more sustainable alternative was an option Within 10 Zero Waste events, the 27-point journey will have averted nearly 331,000 individual plastic pieces
achieving a result that is greater than the sum of its parts ”
Six years ago, Alicia Marseille and Raj Buch, from ASU’s Rob and Melani Walton Sustainability Solutions Service, met with Alana Levine from ASU Zero Waste to propose a collaborative initiative
The goal was to use ASU as a living lab to completely revamp the recycling system while fostering the creation and remanufacturing of products This grand vision resulted in the Circular Living Lab, a project dedicated to pushing the boundaries of plastic recycling
Led by Tyler Eglen, portfolio manager at the Solutions Ser vice, the lab quickly gained momentum, actively sourcing, testing and implementing groundbreaking solutions
In its effort to scale and accelerate the transition to a circular economy, the Solutions Ser vice brought together key partn e r s t o l a
c s Microfactory in February 2024 Operating
space at Goodwill’s retail operations cen-
ever yday plastic waste into usable products
“We are excited to make history today in Phoenix,” said Phoenix Mayor Kate Gallego at the facility’s grand opening “We have a sense that, from Phoenix, this will go throughout the world, and it’s exciting to be leading in innovation right now Phoenix will be known for whatever great ideas come out of this facility ”
Also, July marked one year since Sun Devil Campus Stores stopped giving out single-use plastic bags Campus stores are expected to conser ve 40,000 single-use plastic bags by the end of 2024
Alana Levine, director with ASU’s University Sustainability Practices, is part of a collaborative team updating the university’s sustainability goals They are on a
As of Feb 1, all requested events or catering support in the Memorial Union and Student Pavilion are Zero Waste events by default The team is working on rolling out the Zero Waste default across all campus locations by the end of this year
Kendon Jung, a senior Global Futures
Waste team, said, “Creating space where we can be positive advocates is incredibly
there was a group of people
to
The microfactory took a significant step toward commercialization with the arrival of its first batch of plastic waste, provided by the city of Phoenix, city of Mesa, city of Scottsdale, Goodwill and Malmsten The team recently produced tables from the plastic waste and delivered them to the city of Phoenix
Now the key focus is integrating workforce and venture development into the circular economy
Alicia Barrón is an internal communications specialist, knowledge enterprise, with ASU News Contact her at alicia e barron@asu edu Article used with permission of ASU News GN
retail price of $5 39 (large) and $5 69 (family size) GN
Conagra Adds “GLP-1 Friendly” Badges To Select Healthy Choice Products
With the rising popularity of GLP-1 medications among Americans for diabetes and weight management, Conagra Brands is proud to announce a first-of-its-kind initiative in the food industry The company ’ s Healthy Choice line will feature an On Track badge on 26 select items, indicating that the products are high in protein, low calorie, and a good source of fiber, which make these items “GLP-1 friendly ” Healthy Choice is the first major food brand to call out “GLP-1 Friendly” on the package
The badge is designed to help consumers easily identify nutritious and convenient options that suit their dietar y needs Whether they’re using GLP-1 medications, transitioning off them, working
Quiznos
Continued from PAGE 1
parent company of Quiznos “We are revitalizing the brand, which has a unique heritage that many people have grown to love
“We’re looking through the windshield, not the rear-view mirror and we ’ ve got a great partner in Parish ”
Zimmerman said a similar agreement has been made to set up sub shops in Nebraska, but Arizona will be home to the largest group of Quiznos restaurants under one franchisee
Patel, who had Quiznos restaurants in Arizona from 2003 to 2015, said the first store’s location, convenient for Wildcat fans from the university, was a logical start
“I love the brand,” he said “I love Tucson and I love the Wildcats
“And I’m excited to become a business partner with Quiznos, not just a franchisee ”
Patel said Arizona is primed to become the largest footprint program under his leadership
“I’m very excited about how things are going,” Patel said “With love and support from the community, we will be moving for ward and continue the growth in Arizona ”
Under the new business model, each
toward natural weight management, or simply focused on maintaining a healthy lifestyle, these products are tailored to meet a variety of needs
GLP-1 medications, used by nearly 15 million U S adults, help manage Type 2 diabetes and support weight loss These medications suppress appetite, which can lead to reduced nutrient intake Recognizing this challenge, Conagra Brands leveraged its food-first philosophy to curate Healthy Choice options that are particularly suitable for GLP-1 users
“The increased use of GLP-1 medications presents an exciting opportunity to support Americans managing diabetes and weight loss, as well as those seeking to lead
a healthier lifestyle,” said Bob Nolan, vice president, demand science at Conagra Brands “Our On Track badge reflects our commitment to providing accessible, healthy meal options tailored to their needs ”
“Healthy Choice has always been a leader in nutritious frozen meals,” said Jill Dexter, vice president & general manager, single ser ve meals at Conagra Brands “This new on-pack label builds on that legacy and is the latest in a long line of ways the brand has evolved to deliver modern health, providing consumers with clear guidance and trusted meal options ” Conagra Brands’ decision to introduce the On Track badge on select Healthy
Choice SKUs stems from deep insights into the needs of GLP-1 users The badge will initially appear on Healthy Choice Café Steamers and Simply Steamers due to their smaller portion sizes and affordability, with meals priced at an MSRP of $3 49 and $3 99, respectively This ensures accessibility for consumers, particularly given the significant costs often associated with GLP-1 medications
No changes have been made to the meals themselves; the badge simply highlights existing products that are well suited to GLP-1 users Additionally, the USDA has reviewed and approved all products carrying the badge, ensuring compliance with regulatory standards GN
Quiznos will reflect the community around it The inaugural store has a University of Arizona theme, complete with customized menu items – The Wildcat sandwich (sautéed mushrooms, onions, green peppers, guacamole, provolone, Cheddar, lettuce, tomatoes with a spicy aioli), Philly Fries and Tots (each topped with grilled steak, peppers, onions, Queso Bravo and banana peppers), lobster subs and other specialty items, including desserts
The newly opened location features University of Arizona references, including a mural featuring an astronaut eating a Quiznos sub in a desert setting, complete with a saguaro cactus and a “Q” on the tel-
escope-laden Kitt Peak, which is west of the real “A” on Sentinel Peak, a landmark to celebrate the university Longtime menu favorites, of course, are still on the menu, including Black Angus Steakhouse, Chicken Carbonara, Mesquite Chicken, Turkey Bacon Guac and Honey Bacon Club
“We were the first to toast subs and we ’ ve leaned on that,” Zimmerman said, “along with high-quality meats and cheese sliced in house and nine chef-inspired sauces ”
Patel noted that as consumer behavior has evolved, so has Quiznos, so it offers gluten-free products for those with dietary restrictions
When we talked to Zimmerman, she had not yet visited the Tucson store
“I want to tr y The Wildcat,” she said “The Philly Fries sound so craveable – and that’s what makes customers want to
go back and become regulars ” In addition to other locations in Arizona and nationwide, Quiznos has plans for partnering with businesses for a catering program and a loyalty program to reward customers for future deals GN
Comedian Launches Basic Cellars ‘Fun’ Wines
Acclaimed comedian Trey Kennedy is bringing his down-to-earth, Midwest charm from the stage of his most recent tour to the wine aisle with the launch of Basic Cellars Created in partnership with Animal Capital, In Good Taste and Top Shelf Ventures, Basic offers delicious, accessible wines in innovative, single-serving packaging that prove you don’t have to be a sommelier to enjoy a good bottle
Basic Cellars is available online across the United States in two expressions: Basic Red, a California Pinot Noir that offers a blend of cherries, raspberries and sweet vanilla, and Basic White, a vibrant
Italian white wine with notes of melon, citrus and Mediterranean herbs from the southwest coast of Sicily Packaged in convenient single-serving glass bottles, Basic makes for the perfect gift to the party while also offering the convenience for a cozy night in
PLMA Attendance
duced prices on 25 percent of its items, in-
label 356 brand In early 2024, Walmart launched a private label brand called Bettergoods – with the primary focus of chefinspired food products made with higher q u a
niques than its typical store brands
“Bettergoods is not just a new private brand,” said Scott Morris, senior VP of private brand, foods and consumables at Walmart, “it’s a commitment to our customers that they can enjoy unique culinary flavors at the incredible value Walmart delivers ” One of the Bettergoods products received some stellar recognition at the PLMA Expo – Strawberr y Champagne
“We created Basic Cellars because wine should be fun, not complicated,” said Kennedy, whose success boasts over 13 million followers across platforms and over 225,000 tour tickets sold over the last four years “I was consistently frustrated with how difficult and boujee the wine buying process could be “I just want good wine and to have fun
Vinaigrette Dressing (12 fluid ounces), made with key ingredients, champagne vinegar and strawberry juice concentrate It received one of the Salute to Excellence Awards handed out by PLMA Other strong sellers produced under the brand Bettergoods are the Hot Honey Seasoning, Creamy Corn Jalapeno Chowder and Hibiscus Glaze with Grape Must Argires Snacks showcased some of its signature products available for private label in the retail and foodservice markets There’s a Savory Hot Cheezy Cheddarcorn Popcorn manufactured with more cheese per ounce in comparison to national brands
George Argires, president, said the company prides itself by using the freshest non-GMO popcorn, har vested straight from the farm The company also produces an assortment of fresh pecans, walnuts, mixed nuts and trail mix, offered for retail and foodservice Caputo Cheese, one of the countr y ’ s leading manufacturers of cheeses, showcased its portfolio line of fresh mozzarella
And that melds perfectly with so much of my comedy People are doing too much these days, so Basic Cellars was born ” Marshall Sandman, managing partner at Animal Capital, said, “Working with Trey on Basic Cellars has been incredible He has a unique ability to connect with his audience in a real, unfiltered way, and we ’ re excited to disrupt the way wine should be experienced with a product that’s enjoyable to everyone, no pretense necessary ” Partnering with In Good Taste, a leader in premium wine production and online wine retail, ensures that Basic Cellars lives up to its promise of quality and authenticity
“We’re thrilled to work with Trey and Animal Capital to produce wines that are not only delicious but also stripped down to only the good stuff,” said Joe Welch, cofounder of In Good Taste “Basic Cellars reflects our shared vision of making great
wine more approachable, without sacrificing quality or flavor And with the innovative packaging, we ’ re making it easier than ever to enjoy a great glass of wine anytime, anywhere ”
The team is supported by industry veterans Rich Pascucci of Black Apple Group, whose extensive experience includes roles at Diageo and Red Bull, and Ben Reilley, known for his strategic work with highprofile beverage brands like Loverboy and Jack Link’s Bloody Mary Mix
how it brings people together You share
you bring your spouse to
“We showcased all of our classics and were thrilled that partners and attendees could stop by the booth to try the cheese for themselves,” said company CEO and president Natale Caputo Cigliegini (aka, cherries, because of their shape) Mozzarella, continues to receive popularity
The application usage is wide range – eaten as a snack or applied to a variety of heated dishes, salads, caprese skewers or a traditional platter of antipasto platter
d panel dis-
c u s s i o n on the topic “Developing a Successful Wine & Spirits Private Label P ro g r a m ” Moderator Jeff Seigel ( T h e Wine Curm u dg e
r (chief executive officer, LWX), Simon Cutts (senior director of retail partnership, SPINS), Taylor Raush (wine and spirits categor y manager, Albertsons Companies)
“Private label wines are up 12 percent,” said Taylor, who is responsible for launching award-winning private label wines and spirits programs at Albertsons, “and it continues to take more of the wines and spirits market ”
The panel discussed the big demand for private label non-alcoholic products, which increased 40 percent within the past year Consumers are buying more ready to drink cocktails, especially martinis, cosmopolitans and o l d - f a s h i o n e d mules (bourbon whiskey-based drinks) Consumer Convenience Technologies introduced a convenient product called
show, and now you
bottles of Basic
EEASY Lid, the first jar innovation in decades It allows consumers to vent a jar by pressing the button on the lid, which opens a tiny slit that breaks the seal After use, the lid can be easily reclosed by pressing the button from the inside of the lid to help keep product fresh and prevent spills The EEASY Lid also reduces the amount of torque needed to twist the lid off by as much as 40 percent
PLMA’s Annual Meeting and Leadership Conference is set for April 2-4 in Scottsdale, Ariz “Private Brands: Spirit of the Past, Force for the Future” will feature Jack Sinclair, CEO of Sprouts Farmers Market and nearly two dozen presenters and panels on trending store brands topics
PLMA’s 2025 Annual Private Label Trade Show is set for Nov 16-18 in Chicago
GOURMET NEWS
A L’Olivier French Extra Virgin Olive Oil
The French Farm is delighted to showcase A L’Olivier French Extra Virgin Olive Oil, a must-have for retailers looking to bring authentic French flavors to their customers With a heritage dating back to 1822, A L’Olivier represents the perfect blend of tradition and craftsmanship
Made in France from the first cold pressing of hand-picked olives, this premium extra virgin olive oil offers a smooth, fruity flavor that enhances any dish Whether drizzled over salads, paired with fresh bread or used to elevate gourmet recipes, it’s a versatile staple for every kitchen
Packaged in a sophisticated 8 4-ounce tin, this olive oil not only preserves its freshness, but also adds a touch of elegance to retail displays Perfect for food
enthusiasts and gift buyers alike, it caters to the growing demand for high-quality, artisanal pantry items
For more information or to place an order, visit The French Farm's website or contact the sales team by email
The French Farm 713 660 0577 www.wholesale.thefrenchfarm.com
Stonewall Kitchen Spicy Strawb erry Margarita Mixer
Designed to enhance any bar experience, Stonewall Kitchen’s line of premium drink mixers contains both innovative concoctions and irresistible classics
Bursting with fiery, fruity flavor, the new Spicy Strawberry Margarita
Mixer is perfect for elevating social gatherings or perking up happy hour at home
Tor tuga
Spirit Cakes
Tortuga, a globally acclaimed brand, stands at the forefront of the gourmet and spirit cakes industry, driven by a relentless commitment to innovation and the constant introduction of novel offerings for its loyal consumers
Since its inception in 1984, Tortuga has remained at the forefront of the market, continuously pushing boundaries and delighting consumers with an array of delectable offerings For over 40 years, the company has been a strong presence in the cruise channel, major big box retailers across North America, esteemed department and grocery stores, as well as the flourishing gifting sector Building on the triumph of its iconic rum cakes, Tortuga has ventured into new territory with the introduction of the Kentucky Bourbon Butter Cake, a testament to the brand’s unyielding spirit of exploration in the world of spirits
This jour ney led to the creation of Tortuga’s Souther n Trio range, comprising
Vibrant berry purée comes together with tart lime juice, smooth honey and piquant cayenne peppers for the ultimate sweet-meets-heat sip Plus, helpful recipes are printed right on the label to help inspire experienced and budding mixologists alike
Ready to be combined with tequila, bourbon or ginger beer, it can be used to craft a spicy strawberry margarita, bring a punch to bubbly mimosas or concoct kicky, must-have mocktails
Stonewall Kitchen www stonewallkitchen com
the Kentucky Bourbon Butter Cake, Tennessee Whiskey Spice Cake and Moonshine Apple Pie Cake This exquisite trio offers a distinct and robust flavor profile, promising a truly unforgettable culinary experience
Tortuga Spirit Cake Company 786 817 6880 Ext 7311 www tortugarumcakes com
Kraft NotMac&Cheese
The third product from The Kraft Heinz Company and TheNotCompany has launched: plantbased Kraft Mac & Cheese – Kraft NotMac&Cheese Less than 30 percent of plantbased mac & cheese buyers are repeating purchases as taste and texture remain their largest pain points The Kraft Heinz Not Company aims to address consumers’ plant-based preferences and evolving needs with the debut of two great-tasting plant-based mac & cheese offerings
The launch builds on The Kraft Heinz
current plantbased offerings of Kraft NotCheese Slices and NotMayo The Kraft Heinz Not Company will continue its plans to scale into several more categories and begin inter national expansion in 2024
i n z N o t
C o m p a n y “ N o t C o b r i n g s i t s re v o l u t i o n -
a r y A I t e c h n o l o g y t h a t h a s a p ro v e n
t r a c k re c o rd i n c re a t i n g m o u t h w a t e r i n g plant-based foods to Kraft – the beloved
Available in Original and White Cheddar flavors, Kraft NotMac&Cheese will continue rolling out on shelves nationwide through early 2024
Kraft Heinz Company www kraftheinzcompany com
Burlap & Barrel Go o d Thing for Pork & Poultry
Burlap & Barrel, a leading purveyor of single origin spices and sugars sourced directly from smallholder farmers around the world, has launched Good Thing for Pork & Poultry, a spice blend made in collaboration with Martha Stewart, in celebration of her 100th book, “Martha: The Cookbook ” The blend of salt, pepper and herbs is an homage to Martha’s classic poultry seasoning All the spices in the blend are sourced from Burlap & Barrel’s longtime
partner farmers around the world The blend is available on its own and as part of a curated collection of six essential baking spices Two more blends will be launching in 2025: Good Thing for Beef & Lamb and Good Thing for Chicken & Seafood
Tonnino Tuna for Kids
As the leading gourmet tuna brand in the United States, Tonnino prides itself on sustainable fishing practices widely respected for a preservation of quality and flavor
Tonnino shakes the canned seafood market with the launch of its first-ever tuna can specifically designed for kids, now available at Walmart This tuna offers a perfect blend of delicious taste and healthy convenience tailored to young palates These fun, kid-friendly varieties are packed with lean, protein-rich, dolphin-safe, combined with fresh diced vegetables
Each can is a standalone meal – pasta, pizza, tuna melt or mac and cheese –making healthy eating both easy and enjoyable for kids The packaging is eyecatching, featuring a friendly tuna character on a conveniently petite package The two standout varieties are Premium Yellowfin Tuna chunks with sweet
Tonnino www tonnino com
Burlap & Barrel www burlapandbarrel com
Oh!asis Co conut Patties
The award-winning Las Olas Anastasia® and Coconut Island® brands may have been transformed under the Oh!asis rebrand but two things have remained the same Fans of Coconut Patties and Coconut Cashew Crunch will be thrilled to find that while Oh!asis’ outside packaging may look different, the products on the inside are just as yummy and indulgent as ever
Oh!asis Coconut Patties have retained the original recipe – and for good reason Extraordinary creamy shredded coconut is dipped in a rich chocolatey coating that is unmatched in the marketplace Every bite transports consumers to their own special oasis – giving them delectable moments of sheer tropical indulgence and sending
3Do o dler Chef
3Doodler’s 3Doodler Chef, is an award-winning culinary tool that lets chefs, bakers and food enthusiasts craft intricate 3D designs using candy Recognized as one of Time’s Best Inventions of 2023, the 3Doodler Chef brings a new level of ease and creativity to dessert decoration and food art
them into a vacation state of mind
Oh!asis’ continued commitment to brand excellence combined with brand innovation and attention-getting, sales-driven support will not only fulfill your shoppers’ cravings but will also take your sales to new heights
Oh!asis
407.816.9944 www ohasis com
Engineered for effortless use, the 3Doodler Chef allows professionals and home bakers alike to create eye-catching designs in minutes, with minimal cleanup or skill level required By simply loading the pen with vibrant candy capsules, users can start drawing detailed, flavorful decorations with the touch of a button, making culinary artistry accessible to everyone
With the 3Doodler Chef, users can create elaborate candy art and cake toppers or even add unique 3D accents to their desserts Perfect for professionals and novices alike, the 3Doodler Chef removes the hassle from traditional candy work by replacing labor-intensive methods with an intuitive, handheld tool
Each 3Doodler Chef comes equipped with custom temperature and speed settings to tailor its output for various levels
Stonewall Kitchen
To ast & Jam Gift
Known for making mor nings memorable since 1991, Stonewall Kitchen got its start selling delicious condiments at a local farmers’ market Combining two of the company’s most enduring classics, its Toast & Jam Gift is perfect for spreading a little love!
Crafted with sweet berries picked at peak ripeness, their Wild Maine Blueberry Jam and Strawberry Jam are balanced with a dash of sugar and a splash of lemon to elevate each spoonful NonGMO Project Verified, these two irresistible spreads are a match made in heaven for breakfast breads, pancakes or PB&Js
Tucked inside an adorable, redesigned caddy alongside branded toaster tongs, this set is the ultimate present for friends and family, a thank-you gift for a gracious host, or a xsjust-because treat for some-
Stonewall Kitchen Classic S ampler Gift
Specialty food innovator Stonewall Kitchen has gar nered a reputation for crafting irresistible condiments that enliven all kinds of dishes The perfect introduction to the company’s signature spreads, its Classic Sampler Gift features mini-sized versions of six fan favorites that your customers will always want on hand
Starting things off on a sweet note are Wild Maine Blueberry Jam, Strawberry Jam and Raspberry Peach Champagne Jam Filled to the brim with bright, juicy fruit, these timeless essentials complement mor ning staples like toast and baked goods
Next up is Red Pepper Jelly, which is
Daiya Dairy-Free
For those who prefer snacking on cheese but don’t want the dairy, Daiya’s first dairy-free products stemming from its multi-million-dollar investment in fermentation technology are hitting shelves across the country
blend, the proprietary cultured ingredient is now the key component across Daiya’s
simply delicious dolloped on crackers with cheese or served atop appetizers such as baked Brie Finally, Maine Maple Champagne Mustard and Blue Cheese Herb Mustard bring robust flavors to cured meats and charcuterie boards
Packaged in a beautifully decorated box boasting a new design of verdant greens and ripe berries, this set is sure to make anyone’s day
Stonewall Kitchen www.stonewallkitchen.com
of detail Combined with ergonomic design for prolonged comfort, it lets chefs craft everything from delicate filigrees to bold, three-dimensional forms without the strain or time limitations that typically accompany candy sculpting
Key features include quick heating technology, ergonomic design, userfriendly interface and effortless reloading
Crafted with care, the 3Doodler Chef ’s candy capsules are gluten-free, vegan, and diabetic-friendly, allowing anyone to enjoy their delicious, candy-based creations Available in five natural, vibrant colors, these capsules not only enhance visual appeal but also ensure a delicious, food-safe experience suitable for every palate
3Doodler www.the3doodler.com
mentation, Daiya is perfecting the art of plant-based cheesemaking, the natural way
This latest innovation from Daiya directly addresses the challenges faced across the plant-based cheese category, primarily consumer demand for dairy parity and an inconsistency across taste and texture of products currently on shelf
sticks – promising consumers a dairy-like melt and deliciously balanced cheesy flavor
By utilizing these proprietary vegan cultures, Daiya utilizes age-old fermentation methods to create a dairy-free cheese made from plants with characteristics that mimic traditional dairy products While many brands in the category continue to incorporate oil-based ingredients and GMO techniques, such as precision fer-
Key features and benefits across Daiya’s reformulated non-dairy cheese products include melting just like dairy cheese, boasting a creamier, cheesy flavor, beingNon-GMO Project Verified and made with glyphosate-free and certified gluten-free oats
The reformulated products will also unveil Daiya’s new visual identity, including a logo revamp, a new tagline – “100% Plant-based Even if you’re not ” – and a packaging overhaul The new look is set to speak to the growing market of “flexible” plant-based eaters while still paying homage to the original branding
Daiya www daiyafoods com
This Maple Apple Cider Vinegar is made with a blend of apple cider from Massachusetts and organic Vermont maple syrup It is unfiltered and raw It balances sweet and sour flavors to produce a toffee taste The vinegar can be used in salad dressings, marinades, sauces and even cocktails American Vinegar Works LLC crafts exceptional vinegars using select American ciders, wines, sakes, and beers Combining
traditional production methods with the finest ingredients, the company delivers innovative vinegars that elevate both cooking and cocktails Slow fermented and raw, the vinegar is 100 percent made, barrel-aged and bottled in an historic New England vinegar works Committed to time-honored techniques, American Vinegar Works utilizes a “retrotech” process, recreating original 19thcentury vinegar-making machines for fermentation and extended barrel aging Adding to the company’s story, the vinegar works is housed within a historic mill site, originally a blacksmith shop and now listed on the National Register of Historic Places American Vinegar Works www.americanvinegarworks.com
American Vinegar Works Maple Apple Cider
SMORGASBORD
Williams Sonoma Offers
Acclaimed
Chef ’s Products
Williams Sonoma, portfolio brand of Williams-Sonoma, Inc , has launched an exclusive collaboration with one of the world’s most famous chefs and restaurateurs, Jean-Georges Vongerichten Responsible for the operation of 60 restaurants around the world, Jean-Georges Vongerichten has developed a reputation for creating best-in-class global cuisine that continues to inspire and impact the entire culinary industry
The new Jean-Georges for Williams Sonoma collection includes eight food
products that allow customers to bring home the award-winning flavors found in Jean-Georges Vongerichten’s iconic restaurants Known for his signature fusion of classic French cuisine and vibrant Asian flavors, the new collection reflects Vongerichten’s culinary influences by combining flavors associated with France, Asia and New York
“I am ver y excited to be collaborating with Williams Sonoma on our first line of products together!” Vongerichten said “I often think back to 2001 when Williams
TRADESHOWCALENDAR
(dates sub ect to change)
Jan 19-21
Winter Fancy Food Show
Las Vegas, Nevada
www specialtyfood com
Jan 19-21
Tastemaker Conference
Las Vegas, Nevada
www tastemakerconference com
Feb. 19
Converters Expo South Greenville, South Carolina
www convertersexposouth com
Feb. 23-25
National Grocers Association
Las Vegas, Nevada
www nationalgrocers org
March 4-7
Natural Products Expo West Anaheim, California
www expowest com
March 10-12
PACK EXPO Southeast
Atlanta, Georgia
www packexposoutheast com
March 16-18
Seafood Expo
Boston, Massachusetts
www seafoodexpo com
March 23-25
International Restaurant & Foodservice Show of New York
New York City, New York
www internationalrestaurantny com
April 8-9
SupplySide East
Secaucus, NewJersey
www east supplysideshow com
May 12-15
Food Safety Summit
Rosemont, Illinois
www foodsafetysummit com
May 13-15
Sweets and Snacks Expo
Indianapolis, Indiana
www sweetsandsnacks com
June 1-3
Dairy Deli Bake Seminar & Expo
New Orleans, www iddba org
June 23-25
International Society of Sports Nutrition
Annual Conference and Expo
Delray Beach, Florida
www sportsnutritionsociety org
June 29-July 1
Summer Fancy Food Show
New York City, New York
www specialtyfood com
July 13-15
School Nutrition Association Annual
National Conference
San Antonio, Texas
www schoolnutrition org
July 23-26
American Cheese Society’s
Annual Conference
Sacramento, California
www cheesesociety org/conference
Aug. 20-22
Newtopia Now Denver, Colorado
www newhope com
ADVERTISER INDEX
Sonoma carried our grapeseed oil, spices and condiments in their stores nationwide
“Fast for ward to today, we ’ re thrilled to have partnered on this upcoming line of condiments, rubs and marinades, perfect for anyone, any season and any skill level of cooking
Our dishes have always been intended to delight the senses and also, encourage home cooks to make them,” he said
“We hope that with this line, home, aspiring and professional cooks are able to enjoy a global taste of Jean-Georges cooking in their own home ”
of spicy sriracha, $22 95
“Our new collaboration with JeanGeorges reflects his passion for fusing globally inspired ingredients to develop
• Sriracha Garlic Marinade – Glaze with bright, umami-rich blend combines spicy sriracha and savory soy with garlic, onions and a hint of citrus, $19 95
the flavors, food and restaurants that have made him one of the world’s most celebrated chefs,” said Williams Sonoma President Felix Carbullido “We are proud to continue to collaborate with the best chefs in the world to create outstanding food products that replicate best-in-class restaurant experiences for our customers to enjoy at home ”
The Jean-Georges for Williams Sonoma Collection includes:
• Apricot Ginger Mustard – Spread featuring a rich, complex balance of sweet French apricot preser ves, sharp mustard, zesty ginger, tangy rice vinegar and savory soy sauce, $12 95
• Miso Yuzu Glaze – Signature glaze with a vibrant, Asian-inspired blend of umami-rich miso, bright yuzu and a hint
• Seafood Sauce Trio – Bold, modern takes on classic raw bar sauces The signature condiments feature a Cocktail Sauce, Cubeb Pepper Mignonette, and Mustard Sauce The Cocktail Sauce features a rich, smooth and zesty blend, while the Cubeb Pepper Mignonette has a lively, aromatic blend that has tangy and pepper y notes, a hint of spice, and the vibrant flavors of shallots and cracked pepper The Mustard Sauce has a smooth and creamy blend enhanced with zesty lemon, chopped shallots and tangy mustard, $59 95
• Smoked Chile Glaze – Rich, savor y blend of smoky chile peppers, aromatic garlic and bright citrus, $22 95
• Yuzu Aioli – Brings a fresh, Asian-inspired spin on a classic American condiment A bright, creamy blend of Dijon mustard, tomato ketchup, yuzu and chiles, $19 95
• Togarashi Rub – Bold, umami-rich blend of sesame seeds and wakame seaweed is seasoned with tart lemon, savory spices and mild chili flakes, $14 95
• Pepper Crust Rub – Perfect balance of Tellicherry black peppercorns, green peppercorns, Muntok white peppercorns and Sichuan peppercorns, featuring bold, spicy, floral and tangy notes, $14 95 GN
