Gourmet News • April 2023

FEATURED PRODUCT: Stonewall Kitchen

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GOURMET NEWS

The Bake Fest 2023 Is Icing on the Cake for Budding Bakers Across the Nation

BY A J FLICK

With the global bakery and confectionar y market projected to grow from $871 04 billion in 2021 to $950 72 billion in 2022 at a compound annual growth rate of 9 1 percent, according to ReportLinker, and to $1,293 64 billion in 2026 at a compound annual growth rate of 8 percent, the industry is attractive to entrepreneurs

As hard as the industry was hit by the COVID-19 pandemic and the effects on the supply chain by the Russian invasion of Ukraine, it also inspired thousands of Americans to dream about launching their own bakery busi-

ness

ReportLinker expressed optimism for the industry, post-pandemic

Restaurant Emplo yment Gap Easing

omy ”

It’s one thing to be famous among family and friends for being a great baker, but it’s another altogether to go into business as a baker Stefani Pollock knows what it’s like from experience Her blog, Cupcake Project – born out of a promise to bake cupcakes for a friend’s wedding –has grown into Pollock becoming

BY A J FLICK

While the restaurant industry has seen more than 26 months of employment gains, restaurants are still below the early pandemic peak in February 2020, according to the U S Bureau of Labor Statistics

Continued on PAGE 16

US Invests $59M for Independent Meat, Poultr y Processing, Expand Markets, Create Jobs

The Biden-Harris Administration is investing $59 million across the country to increase independent meat and poultr y processing capacity, expand market opportunities for farmers and create jobs in rural areas

The investments support the Biden-Harris Administration’s Action Plan for a Fairer, More Competitive, and More Resilient Meat and Poultry Supply Chain, which dedicates resources to expand independent processing capacity As

President Joe Biden has said, creating fairer markets and more opportunities for family farmers helps bring down prices at the grocery store

“For too long, American farmers and ranchers have been asked to produce more to meet increasing demand across the countr y and around the world, while they and the rural communities they come from have struggled to see their fair share of the benefits,” said Agriculture Secretar y Tom

“The outbreak had a negative impact on businesses throughout 2020 and into 2021,” according to the report “However, it is expected that the baker y and confectionar y market will recover from the shock across the forecast period as it is a ‘black swan ’ event and not related to ongoing or fundamental weaknesses in the market or the global econContinued on

Vilsack “The Biden-Harris Administration and USDA are taking action to advance a sustainable vision of agriculture that prioritizes the needs of our resilient producers and small businesses, strengthens our food supply chain and brings value back to rural people and places ”

Vilsack announced the new investments while touring a processing facility in Harrisonburg,

Full-service restaurants saw the most job losses during the pandemic and will be the slowest to recover, according to the National Restaurant Association’s analysis of the labor statistics Limitedservice restaurants are 15 percent above February 2020 levels while quick-ser vice and fast-casual restaurants are slightly above their levels

Restaurant staffing is notoriously fluid – with constant turnover largely due to the youth of workers and their availability to work But the pandemic brought the industry to its knees as lockdowns and health concerns caused eateries to shut down, if not permanently, then temporarily or with reduced hours

“The last three years have been challenging for a number of reasons, ” said Eric Holwell, senior vice president of strategy at Bayard Advertising, which helps

Continued on PAGE 18

Supply Chain Issues Still Challenge Cruise Line Food & Beverage

The global food and beverage market is estimated at $8 9 trillion in 2026, according to Seatrade Cruise Global Since six top cruise lines account for more than $2 billion in food and beverage each year, the trade group explored trends in the post-pandemic industry

“Based on findings from this Cruise F&B Trends E-Report,” writes Holly Payne in the “Cruise F&B Trends” report, “cruise vessel supply chains within the food and beverage segment are growing increasingly complex, as several in-demand products prove difficult to procure and passenger

expectations show the potential to drive further change: from more specialty dining options, to meat alternatives to non-alcohol beverages or drinks containing health supplements ”

Cruise lines are turning to everevolving technologies to improve food and drink options, including contactless menus, self-ser ve ordering kiosks and QR codes

“A growing awareness of the need for more sustainable dining options emerges in this report, as more than a third of respondents expressed the view that sustainable seafood will take off in 2023/2024,” Payne writes “The

2022 State of World Fisheries and Aquaculture report produced by the Food and Agricultural Organization of the United Nations shows that the world’s consumption of aquatic foods has increased substantially in recent years and will continue to rise ”

More and more consumers on land and sea want meat substitutes and zero waste cooking, but the Seatrade report shows respondents want dining experiences they can post on Instagram more than they want cruelty-free produce – by twice as much

Not surprisingly, buffet and self-ser vice food was reported as

changing the most in the past year at 80 percent, followed by specialty restaurants at 52 percent, in cabin dining/service at 26 percent and main dining rooms at 24 percent

Bars saw the least change at 19 percent

Inflation and price increases ranked as the top challenge cruise lines face (78 percent), with supply chain disruption (76 percent) and longer lead times for restocking orders (44 percent) also cited “Issues around packaging, sourcing local and meeting

Continued on PAGE 17

FROM THE EDITOR

I never thought I’d go on a cruise, but several years ago, some like-minded friends and I decided to go on a comedy cruise, hosted by the four men who star in the popular reality TV show

“Impractical Jokers ” It wasn’t so much the lure of being on a cruise ship (and reassurances from my sea-worthy friends that I wouldn’t get seasick) or the destination (a private island, Great Stirrup Cay in the Bahamas) that convinced me, but the array of comedy shows, including a show from the Jokers themselves However, I soon learned one of the greatest features of going on a cruise: the food! The buffet was a great way to start the day with a chef cooking my omelet Lunch and dinner were often spent at one of the many restaurants (or the buffet, which had a great salad bar) I went on the same comedy cruise a year later (right before the pandemic) and this time, I was ready to take advantage of all of the food offerings Plus, that cruise went to Nassau and one of my target destinations was a trip to the Tortuga Rum Cake Factory Yum!

Recently, a good friend of mine, Robert, took an 18-day cruise to Hawaii One of the first things he said after he landed was that he was going to miss the food He looked forward to having his breakfast delivered to his cabin by a steward he got to know by name He was disappointed by a dinner in a French restaurant on the ship – not that it wasn’t tasty, but he thought it was overpriced (it wasn’t one of the “free” restaurants) and he wished he had or-

dered something else

Other wise, he’s been heard mumbling how much he enjoyed other people cooking his every meal (even though he’s a great cook himself and loves to cook)

In this issue of Gourmet News, we look at trends in cruise food and beverage, courtesy of a report from Seatrade Cruise Global As you will see, supply chain issues still challenge the industry, but cruise lines are exploring using technology to upgrade foodservice, including contactless menus, self-ser ve ordering kiosks and QR codes Robert will still expect a steward to bring him breakfast, but he might appreciate a quick bite thanks to technology

Another article we feature this month looks at employment issues at restaurants This also hit home to me, as my nephew, Andrew, was part of the Great Resignation He had been a line cook for years and ran several kitchens But the stress of working during the pandemic with reduced staff (he had to open and close the kitchen many days), plus the uncertainty of the industr y contributed to his decision to quit and work in retail He’s much happier now and he’s on a path that could lead to a management position All of these situations were covered in my talk with Eric Holwell, senior vice president of strategy at Bayard Advertising

We also have a fun feature on the upcoming Bake Fest and many other treats in this issue of Gourmet News Enjoy! GN

AJ Flick • Senior Editor aj f@oser.com

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Companies Join to Build Management Of Citizens Culinar y Markets in US, Europe

C3 and Legends have formed a joint venture to build a global management business to operate and manage Citizens culinar y markets in the United States and Europe

The partnership combines Legends’ experience in designing, planning and realizing experiences in sports and entertainment with Creating Culinar y Communities’ award-winning culinar y brands and IP technology

Citizens culinar y markets include a lineup of C3 fan favorite brands such as Umami Burger, Krispy Rice, Sam’s Crispy Chicken, Kumi, Sa’Moto, EllaMia, Cicci di Carne, Plant Nation, El Pollo Verde, Stonie Bowls, Frankly by Snap-O-Razzo, Tastemade Me Tacos, Citizens Pizza and more C3 and Legends have future Citizens culinar y markets planned for 2023 in Chicago and Miami and in 2024 in London

C3 and Legends are teaming up to launch their first location together in Atlanta The 25,000 square foot space will open at Phipps Plaza, a world-class destination for hospitality, shopping, dining, work and entertainment and one of the most coveted lo-

cations in Buckhead Citizens Market at Phipps Plaza is set to open this month

“Whether sharing a meal at a Michelinstarred restaurant or on the bleachers at a stadium, food is a powerful catalyst for connection,” said Sam Nazarian, C3 by sbe’s founder and CEO “The partnership with Legends will integrate solutions to our leading Citizens culinary markets – powering the next evolution of our unparalleled offerings ”

The C3 team has assembled an internationally acclaimed culinar y team with menus curated by global chefs including Dani Garcia, Masaharu Morimoto, Dario Cecchini, Ralph Perrazzo and Wes Avila as well as a collection of leading digital creators, influencers and celebrities including Tastemade, Matt Stonie, Cindy Lou and Sofia Vergara

Through the partnership, Legends will also provide the company ’ s hospitality partners at world-class sports and entertainment venues around the world the opportunity to add C3’s chef inspired and award-winning culinary brands into the fan experience

“Legends is excited to partner with C3 to provide our operational expertise and global hospitality network to aid in the development of Citizens culinar y markets, creating quality dining experiences for customers around the world,” said Sher vin Mirhashemi, CEO of Legends “As well, our partnership with C3 will further expand our in-venue offerings for our partners and their fans, reinforcing our commitment to providing an innovative, customized and delicious culinary experience ” C3 continues to catapult its success into new ventures and markets globally With more than 40 tier one digital brand and restaurant concepts, C3 continues to lead the industry as the pioneer in food tech and premium QSR brands

C3 was founded by and is led by Nazarian with minority investors Simon, a real estate investment trust engaged in the ownership of premier shopping, dining, entertainment and mixed-use destinations; Brookfield Properties, a fully integrated, global real estate ser vices company; and Accor, a global augmented hospitality

group C3 brings together technology, underutilized retail, hotel and kitchen spaces and world-class culinary talent

C3’s culinary brands capitalize on rapidly evolving customer preferences through C3established shared kitchens, Citizens culinary markets and mobile delivery with the next-gen GO by Citizens app C3 has partnered with California-based Soom Fresh Mediterranean and famed Miami cookie purveyor Cindy Lou’s Cookies

F o u n d e d i n 2 0 0 8 , L e g e n d s h a s s i x d i v is i o n s o p e r a t i n g w o r l d w i d e – G l o b a l P l a nn i n g , G l o b a l S a l e s , G l o b a l P a r t n e r s h i p s , H o s p i t a l i t y, G l o b a l M e rc h a n d i s e a n d G l o b a l Te c h n o l o g y S o l u t i o n s – o f f e r i n g clients and partners a 360-degree data and a n a l y t i c s f u e l e d s e r v i c e s o l u t i o n p l a t f o r m t o e l e v a t e t h e i r b r a n d a n d e x e c u t e t h e i r v i s i o n

Legends works with marquee clients across business verticals including professional sports, collegiate, attractions, entertainment and conventions and leisure Legends designs, plans and realizes exceptional experiences in sports and entertainment GN

Food Tech Leaders Form Precision Fermentation Alliance to Promote Technology, Develop Market

Nine global precision fermentation leaders across have joined forces to establish the Precision Fermentation Alliance, a new trade organization created to champion precision fermentation as a trusted solution for a more resilient and sustainable food system The group will serve as an industry voice and global convener for the precision fermentation industry

The Precision Fermentation Alliance founding members have aligned on the following goals:

• Promote understanding of precision fermentation technology Establish global transparency around ingredients and foods made with precision fermentation to build trust and familiarity

• Educate and engage key stakeholders throughout the food industry value chain to establish best practices regarding regulatory, manufacturing, food safety and communications standards and compliance

• Develop market access and the ability to operate and market products effectively

by engaging with regulators Unlock public funding and public-private partnerships to accelerate industry growth

“There is a direct line between food production, climate, socioeconomic opportunities and equity,” said Nicki Briggs, vice president of corporate communications, Perfect Day and chair, Precision Fermentation Alliance “How we make our food is one of the foundational ways to change the world around us, and just the beginning of the vision for this group

“This alliance codifies what we ’ ve always believed: a kinder, greener tomorrow is possible through collaboration This ecosystem of mission-aligned leaders stands to exponentially accelerate what any one member could do alone ”

T h e P re c i s i o n F e r m e n t a t i o n A l l i a n c e w i l l a l s o f o c u s o n e n s u r i n g t h a t s c i e n c ebased decision making and informed publ i c p o l i c y a re u s e d i n t h e re g u l a t i o n o f precision fermentation products and technology that are used in food The Alliance

will also provide a forum to discuss global issues relevant to the precision fermentation industr y

“Most of us have consumed foods that contain ingredients made using precision f e r m e n t a t i o n f o r d e c a d e s , s u c h a s v i t amins, enzymes and natural flavors, without much fanfare,” said Irina Gerr y, chief marketing officer, Change Foods and vice c h a i r, P re c i s i o n F e r m e n t a t i o n A l l i a n c e “As we look to extend the use of this technology to produce an ever-expanding list of food ingredients, such as proteins and fats, we will be able to produce a wide var i e t y o f o u r m o s t b e l o v e d f o o d s a n i m a lf re e , a n d w i t h a m u c h l o w e r environmental footprint

“Ushering in this new era in food requires clear communication, thoughtful policy, consistent regulation and stakeholder engagement, which this alliance is positioned to do ”

Precision fermentation creates natureidentical, sustainable versions of ingredi-

ents and products consumers love by combining the natural ability of microorganisms to turn sugars into proteins and other complex organic molecules with modern biology

T h e P re c i s i o n F e r m e n t a t i o n A l l i a n c e i s t h e g l o b a l i n d u s t r y c o a l i t i o n o f l e a d e r s i n p re c i s i o n f e r m e n t a t i o n F o u n d e d i n 2 0 2 3 b y C h a n g e F o o d s , T h e E V E RY C o , H e l a i n a , I m a g i n d a i r y, M o t i f F o o d Wo r k s , N e w C u l t u r e , O n e g o B i o , P e r f e c t D a y a n d R e m i l k t h e g ro u p s h a re s a s i n g u l a r v i s i o n o f c h a m p i o n i n g P r e c i s i o n F e rm e n t a t i o n a s a t r u s t e d s o l u t i o n f o r a m o re re s i l i e n t a n d s u s t a i n a b l e f o o d s y st e m

Members have committed to accelerating the growth of the precision fermentation industr y through communications, research, advocacy, regulation and global stakeholder outreach Together, this coalition is accelerating their shared path toward a more sustainable future for generations to come GN

Alkaline88 Flagship 1-Gallon Expands to More Than 160 Stores

The Alkaline Water Company Inc , the countr y ’ s largest independent alkaline water company and the Clean Beverage company, has expanded the reach of its flagship product, the Alkaline88 1-Gallon, with new shelf placement in one of the nation’s largest retailers in 160 new stores in California, Nevada, Arizona and Hawaii

“We’ve hit the bullseye again with the Al-

kaline88 1-Gallon,” said Frank Chessman, president and CEO “After testing in Arizona over the last year in one of the nation’s largest retailers, we ’ ve now earned shelf space in their stores across four states in the Western U S and Hawaii starting at the end of (March)

“The speed at which we gained this wider distribution is yet another testament to the

strength of the Alkaline88, the best-selling bulk-sized enhanced water in the country

As more and more consumers choose the deliciously smooth taste of Alkaline88, we ’ re taking aim to further expand distribution in this major retailer across the United States, perhaps as early as this fall ”

The company announced Chairman Aaron Keay’s resignation from the board of

directors Keay stepped down to pursue an entrepreneurial opportunity he has founded, alongside a new venture capital/private equity opportunity

Current director and former president and CEO Frank Lazaran is acting as nonexecutive chairman The company plans to appoint a new independent director in the coming weeks GN

New Product Offerings Include Healthy Snacks, Refreshing Drinks, Plant-Based Meat Products

BY A.J. FLICK

Lots of interesting and tasty products have launched recently, some of them making their debut at Natural Products Expo West

Those who don’t live near Mexico might not be familiar with the drink tepache, although it’s become a trendy cocktail mixer in the last few years The traditional Mexican drink has hit the shelves in more than 1,100 stores across the United States in colorful cans, thanks to De La Calle

The lightly fermented drink is traditionally made with pineapple rinds, and De La Calle’s recipes are based on co-founder Rafael Martin Del Campo’s grandmother’s recipes Three fizzy, fermented flavors are out now: Hibiscus Citrus, Tropical and Pineapple Chili (you gotta try that one!)

De La Calle’s tepache is naturally fermented with fresh pineapples, sweetened with turbinado sugar and has Mexican-inspired spices Each can has 40 calories, is slightly carbonated, low in sugar, organic and gluten free

The refreshing De La Calle tepache is functional and fermented, so it’s good for gut health

The new flavors join the others already in stores: Orange Turmeric, Mango Chile and Tamarind Citrus

Speaking of refreshing drinks, our friends at Eat the Change have expanded its Just Ice Tea organic tea line, launched in October, with three new flavors: Mango White Tea, Original Black Tea and Lemon

Ginger Tea

Gourmet News spoke to co-founder Seth Goldman last fall about his desire to pick up where his Honest Tea line left off The team is back with Barry Nalebuff and Chef Spike Mendelsohn behind Just Ice Tea

Just Ice Tea is an organic, fair trade and OU Kosher certified bottled tea line that includes unsweetened and a trademarked Just Sweet Enough option using organic, Fair Trade Certified agave and honey as sweeteners

The new flavors join the six original varieties: Original Green Tea, Honey Green Tea, Moroccan Mint Green Tea, Peach Oolong Tea, Half Tea & Half Lemonade and Berry Hibiscus Herbal Tea

“These new varieties give us the chance to expand our line of chef-crafted teas – reviving some fan favorites while enhancing them with Chef Spike’s touch,” Goldman said “Just Ice Tea was created with the same mission-in-a-bottle values we brewed into Honest Tea, and we are thrilled to develop them with Organic and Fair Trade certified ingredients ”

Mango White Tea is a Just Sweet Enough blend of delicate white tea and the juicy taste of mango that’s just 60 calories per bottle Original Black Tea is an unsweetened real-brewed blend of two varieties of black tea from India that delivers a smooth well-balanced taste with zero calories

Lemon Ginger Herbal Tea blends brewed herbal tulsi and rooibos with lemon and ginger for caffeine-free refreshment at just 40 calories per bottle

Just Ice Tea is available nationwide at Whole Foods Markets and Sprouts Farmers Market, along with regional grocer y and natural co-op retailers

I’m always on the lookout for snacks that satisfy my salty tooth but aren’t too bad for me Aren’t we all? Apparently, dairy farmers are, too, and they did something about it

In Good Hands, a better-for-you snack company founded by California dairy farmers, introduced its first product line, Nacho Cheese Protein Puffs and White Cheddar Protein Puffs, at the Winter Fancy Food Show

The Protein Puffs feature 12 grams of milk protein, are gluten free and have only 1 gram of sugar with 130 calories per serving The development team spent several years perfecting its process to create a high protein puff with an optimal crunchy texture and cheese flavor

“Like 97 percent of consumers, our dairy

farmers are snackers and always looking for better-for-you options to power them through their busy days,” said Stacy Heaton, director of communications for California Dairies Inc, parent company of In Good Hands “They also take pride in producing high quality milk, so it’s important that this first product focused on delivering flavor while remaining true to the integrity of real milk and dairy ingredients

“Considering 51 percent of shoppers switched from traditional snacks to high-protein, lower sugar options in the last year, our Protein Puffs are just the right fit for how consumers snack today and the evolving wellness landscape Packed with quality milk protein and that cheesy flavor we all love, they are perfect for a post workout power up or a guilt-free workday snack ”

Poised to tap into the betterfor-you snack market, which is expected to reach $108 billion by 2027, In Good Hands Protein Puffs are an initial offering in a line of milk protein based products made with Real California Milk and dair y ingredients from California dair y families using some of the most sustainable farming practices in the world

“Nacho Cheese and White Cheddar Protein Puffs are snacks our farmers feel good about supporting and consumers can feel good about eating,” said Heaton “As we like to say, you are In Good Hands ” Nacho Cheese and White Cheddar Protein Puffs are available online Additional flavors will come online in early 2023

NuttZo has added Chilled Nut & Seed Butter Bars to its family of better-for-you nut and seed butter products The refrigerated bars allow customers to enjoy NuttZo’s blend of nutritious nut and seed butter, on the go (they can be stored unrefrigerated for up to two weeks)

Available in two flavors, Almond Butter Chocolate and Peanut Butter Chocolate, the bars contain 7 to 8 grams of protein, 4 grams of sugar and no artificial preser vatives Both bars are packed with a blend of nuts and seeds filled with healthy fats, omega-3s and amino acids

Almond Butter Chocolate features NuttZo’s Power Fuel blend of seven nuts and seeds (cashews, almonds, Brazil nuts, flax seeds, chia seeds, hazelnuts and pumpkin seeds)

Peanut Butter Chocolate features NuttZo’s Peanut Pro blend of six nuts and seeds (peanuts, cashews, almonds, flax seeds, Brazil nuts, hazelnuts and sunflower seeds)

Like all NuttZo products, a portion of all

proceeds will be donated to Project Left Behind, NuttZo’s sister non-profit benefiting orphaned and underprivileged children worldwide

Those who went to Natural Products Expo West got a sneak peek at The Daily

Crave’s Crunchy Fries To-Go, which will hit stores in June

Crunchy Fries are made with high quality, non-GMO potatoes and are certified gluten-free and kosher There are two flavors: Himalayan Pink Salt and Taco Dil-licious, both in a 4 25-ounce bag

With an authentic, French fry taste, these Crunchy Fries are delicious on their own, but even better with ketchup, ranch or melted cheese They can be warmed up quickly in a microwave and can also be the perfect, better-for-you side dish to any entree

Crunchy Fries provides ease and efficiency to families; there’s no need to preheat the oven to waste electricity and time to cook frozen potatoes

A 1 ounce serving gives the consumer up to 60 pieces, compared to 16 pieces of the traditional high-fat, restaurant-style French fries, which is more than 250 pieces per bag to share

“We’ve been looking to offer a new snack made with simple ingredients that are unique to the market and loved by all,” said Hassan Alireza, founder and CEO “As I

PHOTO CREDI EVANGELINE PERGANTIS

waited over 30 minutes for my frozen fries to cook and become crispy, I realized how much time and energy it took for my favorite snack to be ready I knew there had to be a better way to satisfy my fries craving without compromising the taste and the crunch ”

The Daily Crave has 15 products and will launch three products in 2023 The Daily Crave is in more than 14,000 retail stores across the United States and in more than 23 countries

Red Lobster has launched its first line of seafood products for retail Inspired by craveable guest favorites, the entrees include Cheddar Bay Biscuit Shrimp, which combines the Cheddar Bay Biscuit with sweet, succulent shrimp, and Coconut Shrimp Bites, which are tossed in shredded coconut and served with Sweet Chili Sauce

In addition, the company offers Cheddar Bay Biscuit Cod, wild-caught cod breaded with iconic Cheddar Bay Biscuit seasoning, and Parmesan Crusted Garlic & Herb Stuffed Shrimp, which includes cream cheese and is coated with a Parmesancrusted breading

Red Lobster also sells frozen, ready-tobake Cheddar Bay Biscuits, Gluten-Free Cheddar Bay Biscuit Mix, Traditional Mix and Honey Butter Biscuit Mix

The plant-based movement continues to roll If you were at Natural Products Expo West, you might have seen Nasoya and its new Plantspired Plantspired Gochujang

Steak and Plantspired Sweet Chili

Toss’ables Nasoya, best known for its popular tofu brand, has expanded its Plantspired line of entrees with the steak, which comes in a gochujang flavor variety and Plantspired Toss’ables, which has a Korean-inspired sweet chili flavor

The launch of Plantspired Gochujang

Steak comes one year after Nasoya brought its award-winning Plantspired Korean BBQ Steak to grocers nationwide Marinated in a spicy, sweet and savory gochujang sauce, the new steak variety is sliced and charcoal grilled, offering the same convenience as Plantspired Korean BBQ Steak

Well-balanced with notes of garlic and natural sweetness from Asian pear, Nasoya ’ s Gochujang

Plantspired Steak boasts 14 grams of plant-based protein per serving and is made with high-quality, nonGMO ingredients

Joining the existing Garlic and Herb Toss’ables, Korean-inspired Sweet Chili Toss’ables feature bite-sized, pre-baked tofu cubes marinated with a Korean Sweet Chili Sauce Sweet Chili Toss’ables are made from Nasoya’s Organic Super Firm Tofu and contain 11 grams of plantbased protein per serving

The tofu bites are cubed and marinated in a sweet and savor y sauce packed with sesame oil and aromatics such as garlic and ginger Non-GMO Project Verified and USDA-Certified Organic, Sweet Chili Toss’ables are ready to enjoy right out of the package and can be served with rice, noodles, salads or stir-frys

“The addition of Gochujang Steak and Korean-Inspired Sweet Chili Toss’ables builds on our mission to make eating plantbased foods accessible and convenient, while meeting consumers growing desire to enjoy unique and global flavors at home,”

said Ellen Kim, director of brand strategy & marketing communications at Pulmuone, parent company of Nasoya

Plantspired Gochujang Steak will be available this spring at retailers including Sprouts Farmers Markets, Albertsons, Vons and Pavilions Sweet Chili Toss’ables can be found at Albertsons, Publix, Giant Landover and Sprouts Farmers Markets – with additional distribution for both products expected in 2023 Meantime, Impossible Foods has launched three plant-based chicken products: Spicy Chicken Nuggets, Spicy Chicken Patties and Chicken Tenders

The Spicy Chicken Nuggets and Patties are designed to indulge heat-seeking palates with a blend of custom spices that

greenhouse gas emissions than their animal

counterparts

“Our chicken products caught on fast with consumers, and they’ve ser ved as a successful entry-point to our brand,” said Sherene Jagla, chief demand officer “In retail, our original nuggets are leading the plant-based chicken categor y in dollar sales, and in foodservice, consumers prefer them to animal chicken nuggets ”

Impossible Foods achieved record sales in 2022 The company continues to be the fastest growing plant-based meat brand in U S retail stores, where it experienced more than 50 percent dollar sales growth last year In the foodservice sector, its flagship Impossible Beef product has been the best-selling product by volume of any plant-based meat brand in the United States

There can never be enough hot sauce, am I right? Kraft Heinz partnered with

add kick to the crispy, juicy, tender bite of the brand’s original plant-based chicken recipe The Chicken Tenders feature a deliciously savory blend of spices in a larger, elongated shape for different eating occasions – great for wraps, salads and baskets

All three products offer 10 to 12 grams of protein per serving and no cholesterol, as well as up to 35 percent less total fat and up to 55 percent less saturated fat compared to their animal counterparts Like all Impossible products, they also have a significantly smaller environmental footprint than animal chicken Impossible Chicken products use 44 percent less water, 49 percent less land, and emit 36 percent less

chart-topping,

to create its new Tingly Ted’s hot sauce

Having already worked with Kraft Heinz on previous collaborations involving Heinz ketchup, Sheeran sought out Kraft Heinz’s proven expertise to develop a hot sauce like no other, ser ving the needs of many with just one bottle

“I love sauces, ” Sheeran said “That’s no secret But the older I’ve got, the more I love and need spice with every single meal

“I travel a lot, so having a bottle in my suitcase wherever I go that can spice up any

Continued on PAGE 8

hot-sauce-loving singer Ed Sheeran

Vgarden, Tiv Taam to Launch Plant-Based Deli Meats Globally, Eying US Market

Leading Israeli food tech developer of plant-based alternatives Vgarden, Ltd will hold a global launch of its vegan line of deli meats to be jointly manufactured with the major Israel-based supermarket chain and meat delicatessen producer, Tiv Taam This collaboration will be instrumental in boosting Vgarden’s production capacity to accommodate its global commercialization activities as it sets its eye on the U S market

In a strategic move to expand into the global vegan market, Tiv Taam signed an exclusive production agreement with Vgarden to produce a series of kosher pea protein-based meat substitute products developed by the startup in its new manufacturing plant The portfolio will encompass a range of pepperoni, ham, chicken, turkey and other coldcut alternatives

Vgarden’s range of vegan deli meats are based on pea protein and coconut oil boasting up to 26 5 percent protein by weight –equal to or more than their conventional animal protein counterparts They contain no soy, are low in carbs, are non-GMO, and can be cold-stored for up to six months The company ’ s proprietar y production method enables the vegan deli meats to be produced easily in existing production lines in any traditional factory

New Products

Continued from PAGE 7

and every meal seemed like a good idea I knew I didn’t wanna do a watery hot sauce, as they usually all get relegated to the same shelf of other random hot sauces I wanted to make a sauce that took the same pride of place as ketchup

“I had a year of whittling down the perfect flavors with a great mixing team, and we settled on two absolute belters: The Tingly and the Xtra Tingly, which is made using red jalapeños and capsicum chillies I’ve had them on tour with me recently to try them with all sorts of meals, and there really isn’t anything they don’t go with (except bananas, don’t do that)

“I’m so excited to bring this product out, it’s genuinely something I use every day on all three meals ”

Named after Sheeran’s childhood nickname, the new sauce adds to Kraft Heinz’s Taste Elevation strategy into the ever-expanding hot sauce categor y, which is ex-

“Our deli slices are suitable as a sandwich filling or pizza topping and were created as part of Vgarden’s strategy to provide the full spectrum of sustainable dair y, meat and seafood alternatives that are compelling to the senses while still high in nutritional value,” said Ilan Adut, Garden CEO

“Vgarden does it the best,” Shalom said “Their portfolio of deli meats are nutritious, made from high-quality natural ingredients, and strikingly give the sensation of biting into real meat pastrami or salami This makes them a perfect fit for our retail shelves This partnership also gives us new leverage to branch out to the international vegan food landscape ”

Established as Gan-Shmuel Health Industries in 2017, Agricultural Cooperative Society, Ltd , Vgarden develops and markets a comprehensive range of products based for the plant-based, altprotein market, ranging from dair y, meat and fish alternatives, and includes soft and hard cheeses, spreads, filled pastries, minced and deli meat lines as well as nuggets

lows the establishment of a factory in Sydney a year ago in agreement with Cale and Daughters, PTY Ltd , producers and distributors of plant-based foods Cale and Daughters agreed to commercialize Vgarden’s comprehensive portfolio of dairy and meat substitutes within the Australian foodservice and food retail sectors

The global plant-based meat market is worth more than $5 billion and is projected to surpass $27 billion by 2030, according to Vgarden The massive growth is driven by increasing consumer concern for sustainability and animal welfare along with consumers ’ openness to novel plantbased foods

Tiv Taam has purchased a new, spacious manufacturing facility in Haifa dedicated to the production of kosher and vegan foods

“We traditionally have catered to the local high-end culinar y market with premium cold-cuts, dair y and seafood,” said Hagai Shalom, owner and CEO of Tiv Taam “At the same time, we are attuned to the shifts in consumer purchasing behavior and the growing gravitation toward plantbased meat alternatives

pected to grow at a rate of 6 3 percent to $5 4 billion in 2027

You know I like to end this column on a sweet note or two Maybe you saw Whoa Dough’s newest flavor, Oatmeal Cookie Dough, at Natural Products Expo West I

The company initially marketed its innovative portfolio in Israel under the MashuMashu brand Earlier this year, it rolled out its pea protein-based adaptation of tinned tuna in response to the global crisis of overfishing and declining populations of wild-caught tuna

The deli slices received a warm welcome in Australia where they are available in retail stores across the country under a selection of private brands “powered by Vgarden,” according to the company Its cured deli meats alternative is currently the top category seller there

The deli meat line’s Australian debut fol-

w i t h a h e a l t h i e r t w i s t !

“We’re proud that only all-natural ingredients, such as gluten-free whole-grain oats, brown sugar, and chickpea flour, are used to craft our better-for-you snack bars ”

Whoa Dough Cookie Dough bars are made with no artificial ingredients They are lower in calories than most comparable snacks (between 140 and 170 calories per ser ving), with 4 to 5 grams of protein, 5 grams of fat and fewer than 10 grams of sugar

Whoa Dough is certified gluten free, vegan, dairy free, soy free, egg free, OU Kosher and Non-GMO Project Verified The bars contain several allergy-friendly ingredients, including whole-grain oat flour and chickpea flour

“This strategic cooperation with the Tiv Taam will enable our company to significantly increase production to meet anticipated demands in the U S and internationally, as well as accelerate the pace of development of Vgarden products,” Adut said “The experience and professionalism of the Tiv Taam group in the world of food production, combined with the immense sense of trust forged between us, can guarantee a long and fruitful cooperation ”

The company recently attained more than $15 million in strategic initial funding by Leumi Partners to boost product development and international activity GN

Chocolate debuted its Alpine Milk with Refreshing Lemon and Ginger Bar in their Swiss Chalet-themed booth Natural Products Expo West

Enjoy the taste of the smooth milk chocolate bar with essential lemon oil and candied ginger The bar joins a product line that includes other flavors including Finest Alpine Milk, Alpine Milk with Roasted Almonds, Alpine Milk with Crunchy Caramel and Sea Salt, White Chocolate with Bourbon Vanilla, Extra Dark 85% Cocoa, Finest 72% Cocoa with Fresh Roasted Coffee and Finest 72% Cocoa with Crispy Mint

mean, what’s not to like?

The plant-based, gluten-free cookie dough bar builds on the company ’ s snack line

“ T h e i n s p i r a t i o n f o r W h o a D o u g h ’ s

O a t m e a l C o o k i e D o u g h f l a v o r c o m e s f ro m m y o w n c h i l d h o o d m e m o r i e s o f f re s h l y b a k e d o a t m e a l c o o k i e s , a b e l o v e d f a v o r i t e o f m i n e a n d n o w m y y o u n g s o n s , ” s a i d f o u n d e r To d d G o l d s t e i n

“We’ve perfectly captured the classic taste of a sweet and savory oatmeal cookie– but

Whoa Dough cookie dough bars have a shelf life of six months and can be eaten at room temperature or chilled

The brand’s other flavors are Chocolate Chip, Sugar, Sprinkle Sugar, Peanut Butter, Peanut Butter Chocolate Chip and Brownie Batter The brand also offers a variety pack

Whoa Dough Oatmeal Cookie

Dough bars are 150 calories and contain 3 grams of protein and 4 grams of fat

And speaking of sweets, Milkboy Swiss

“We’re excited to introduce customers to our Alpine Milk with Refreshing Lemon and Ginger bar at Expo West and think people will love this unique flavor combination,” said Milkboy founder Emanuel Schmerling

“We use milk sourced from the Swiss Alps and Rainforest Alliance-certified cocoa to make some of the finest milk chocolate bars in the world ” GN

US Championship Cheese Contest Bestows 11 Awards on Klondike

Klondike Cheese Company earned several honorable awards at the 2023 U S Championship Cheese Contest in both cheese and yogurt categories

There is no lack of knowledge to making great cheese; there are five Wisconsin master cheesemakers at Klondike and all of its employees are committed to producing high quality, authentic and consistent products

“We couldn’t be more proud of our entire team,” said Luke Buholzer, vice president of sales at Klondike Cheese Company

Best of Class honors went to Odyssey Feta, Odyssey Peppercorn Feta and

Buholzer Brothers Dill Havarti

Placing second in their classes were Odyssey Plain, Sweet Heat and Low-fat Feta’s, Odyssey Blueberry Greek Yogurt and Odyssey Plain Greek Yogurt Third place awards went to Odyssey Low-fat Vanilla Yogurt, Odyssey Peach Greek Yogurt and Odyssey Plain Greek Yogurt

In total, Klondike received 11 top-three accolades

“Ever y year, the competition increases across the country Winning these awards shows our commitment to quality while embracing technology to be able to grow and meet customer’s demands It pushes us

to continue putting our best products out in the market day after day It is humbling to see that hard work recognized by experienced judges during this contest,”

l d F e b 2 1 - 2 3 i n G re e n B a y, Wi s , a n d h o s t e d b y t h e Wi s c o n s i n C h e e s e M a k e r s A s s o c i a t i o n , i s t h e l a rg e s t t e c h n ic a l c h e e s e , b u t t e r a n d y o g u rt c o m p e t i t i o n i n t h e U n i t e d S t a t e s a n d h a s b e e n h e l d b ie n n i a l l y s i n c e 1 9 8 1 A t o t a l o f 2 , 2 4 9 e nt r i e s o f c h e e s e s , b u t t e r s a n d y o g u rt s f ro m 3 5 s t a t e s w e re e n t e re d f o r t e c h n i c a l e v a lu a t i o n GN

Former Vice President Al Gore to Deliver Keynote at USDA’s AIM for Climate Summit

Former Vice President Al Gore will be an opening keynote speaker at the Agriculture Innovation Mission for Climate Summit on May 8-10 in Washington, D C The AIM for Climate Summit will bring together partners to increase and accelerate investment in and support for climate-smart agriculture and food systems innovation

“We are honored to have former Vice President Al Gore join us in Washington this May to kick off the AIM for Climate

Summit,” said Agriculture Secretar y Tom Vilsack “He has been on the forefront of the climate crisis for more than 40 years and is a leader in the international response to combating climate change His participation in the Summit underscores the critical role agriculture innovation plays in addressing this global issue ”

Launched at COP26 in 2021, AIM for Climate is an initiative co-led by the United Arab Emirates and the United States that

seeks to enable global partnerships and solutions at the intersection of agriculture and climate change Since its inception, AIM for Climate partners have increased investment to more than $8 billion, launched 30 innovation sprints and expanded to more than 275 partners worldwide At COP27 in 2022, Vilsack announced the United States will host the AIM for Climate Summit, with support from the Foundation for Food & Agricul-

ture Research

The Summit is a premier event for AIM for Climate partners designed to serve as a dynamic platform to raise ambition, build collaborations and share knowledge on innovative solutions in the lead-up to COP28 Vilsack and Her Excellency Mariam bint Mohammed Almheiri, United Arab Emirates minister of climate change and environment, are confirmed keynote speakers GN

Canada’s Packridge Expands Regenerative Farming Food Company to United States

Pacific Ridge (Pacridge), a vertically integrated farming food company based in Saskatchewan, Canada, is expanding operations to the United States, headquartered in northwest Arkansas Pacridge brings with it a deeply foundational vision of soilto-shelf regenerative farming by empowering farmers, retailers and consumers with transparency and technology

“We partner with farmers across 375,000+ acres of dryland farms,” said Ken Grenier, Porridge CEO, “and with our new True Crops app technology, will start expanding regenerative farming practices and products to more farmers, retailers, and ultimately consumers ’ homes Our expansion to NWA is truly the perfect next step to carry out our vision ”

Pacridge is farmer owned, and partners with the True Crops farming community to lead transformative environmental and corporate sustainability efforts supplying high quality, sustainable plant-based foods, beverages and ingredients

The True Crops app provides crop traceability from seed-to-shelf and improves access to regenerative food products one farm at a time

T h e e n e rg y - e f f i c i e n t S o n i c M i l l i n g t e c h n o l o g y h e l p s e n a b l e e x p a n s i o n o f re -

g e n e r a t i v e p ro d u c t s t o m o re re t a i l f o o d c a t e g o r i e s T h ro u g h t h e p o w e r o f w a t e r a n d e n e rg y, t h e p a t e n t e d S o n i c M i l l i n g p ro c e s s c re a t e s s h o c k w a v e s o f s o n i c e ne rg y b re a k i n g a p a rt w h o l e g r a i n s , n u t s o r

new idea,” he said “Regenerative farming practices have always been implemented to improve soil health, crop yields, water resilience, and nutrient density

“Biological inputs improve soil and plant

ture to reverse soil degradation and builds u p t h e s o i l t o m a x i m i z e t h e e ff i c i e n c y o f w a t e r a n d b i o m a t t e r p ro d u c i n g a m o re s u s t a i n a b l e , s u p e r i o r c ro p f o r p e o p l e t o e a t ”

Pacridge is also leading supply chain innovation with the first Pacridge net zero food processing plant The Pacridge Grain Cleaning Plant utilizes the newest technologies, producing cleaner products and operations supported by geothermal and solar power The plant processes a broad portfolio of sustainable grains and pulse crops

s e e d s T h e o u t c o m e i s h e a l t h i e r, h i g h l y d i g e s t i b l e p l a n t - b a s e d b e v e r a g e s a n d p ro d u c t i n g re d i e n t s w i t h m o re n u t r i e n td e n s i t y

Grenier said it all starts with soil health

“For Pacridge, regenerative farming is the science and the soul of our soil Restoring, renewing and replenishing the land through regenerative agricultural is not a

health for superior nutrient value with seed treatments and bio-stimulants,” Grenier said “Through regenerative agricultural practices like adaptive grazing, no-till farming and inter-cropping, we are able to restore our farmland and significantly reduce the use of chemicals and synthetic fertilizers

Founded in 2021, the new facility will expand Pacridge as the leader in regenerative food supply, powered by innovative technology To open the NWA office, there will be a local staff of leadership teammates to guide Pacridge’s growth in the United States and with jobs locally Once open, Pacridge will hire for culture and fit, in the areas of sales, marketing, EDI and logistics GN

United Natural Foods, ECRS Combine to Drive

Growth, Efficiency for Grocer y Retailers

United Natural Foods and ECRS have signed an agreement to drive growth and efficiency for grocer y retailers Catapult will connect transaction touch points across a retail enterprise, streaming point-ofsale operations

UNFI Professional Services’ customizable suite of business solutions help independent grocer y retailers increase sales, lower costs and enhance their customers’ experience

The Catapult retail automation solution connects inventor y and supply chain, customer loyalty, point of sale, selfser vice, online ordering and other critical retail operations technologies in real time

UNFI customers already using Catapult

will experience an elevated customer experience in a seamless, cost-saving solution

agreement with ECRS will help these retailers continue to grow and thrive,” said UNFI President Chris Testa “It is imperative in today’s environment that retailers use technology to simplify their business and elevate the shopping experience, giving them more time to focus on their consumers ”

With ECRS’ subscription-based supply chain software, ECRS Gateway and UNFI’s Data Exchange program, UNFI retail customers can easily automate supply chain processes and simplify the ordering experience Catapult users can electronically submit a variety of documents, including purchase orders and receive invoices, promotional files and catalog data

age in the marketplace,” said Pete Catoe, ECRS founder and CEO “This agreement allows ECRS to play an active role in ensuring our UNFI customers can take full advantage of these competitive differentiators ECRS has been working closely with U N F I f o r o v e r t w o d e c a d e s , a n d w e a re ver y appreciative of the organization and its people ”

ECRS Gateway hosts over 2,000 EDI accounts across UNFI’s retail customer network Using ECRS Gateway, these retailer accounts are expected to process over 500,000 electronic transmissions in 2023, in the form of purchasing and receiving documents to and from UNFI

“UNFI retail customers utilize our scale, insights and innovative offerings to deliver a differentiated value proposition and our

“UNFI provides a great deal of technological ser vices at a scale that can give our mutual retail customers tremendous lever-

N o t o n l y a r e t h e s e o r d e r s a u t o m a t ic a l l y t r a n s m i t t e d t o U N F I , b u t m a n y o f t h e m a r e a l s o c r e a t e d a u t o m a t i c a l l y, t h ro u g h C a t a p u l t ’ s a d v a n c e d s c h e d u l i n g a n d c o m p u t e r- a s s i s t e d r e p l e n i s h m e n t m o d e l s T h i s re d u c e s t h e n e e d f o r m a nu a l e n t r y a n d p u t s p ro d u c t s o n t h e f l o o r f a s t e r G N

This Saves Lives Launches Kids Snack Bars In 47 Costcos in Southeastern United States

This Saves Lives, a subsidiar y of GOOD Worldwide | Upworthy, is launching Kids Snack Bars at 47 Costco stores in the Southeast region

This Saves Lives Kids Snack Bars are safe for school (gluten free, nut free, dairy free and soy free) and packed with a combined full ser ving of fruits and vegetables The 24-pack of bars includes two best-selling, kid-approved flavors: 12 S’mores Blast and 12 Chocolate Chip “Dino”mite

This Saves Lives, a consumer food company, provides life-saving food to children in need – buying a pack of the This Saves Lives Kids Snack Bars from Costco gives back Also, as part of the launch at Costco Southeast, This Saves Lives is supporting

Share Our Strength’s No Kid Hungry campaign, by making a donation that can help provide 60,000 meals to children in the Southeast

“We couldn’t be more excited to partner with Costco Southeast and advance our mission to fight child hunger,” said This Saves Lives co-founder, actor and philanthropist Kristen Bell “By helping us bring our product to more people, Costco is joining us in aiding more children in need ”

“We are thrilled that This Saves Lives kids bars are now available in the Costco Southeast region,” GOOD Worldwide | Upworthy CEO Max Schorr said “We are committed to the quality and caliber of This Saves Lives products, and we believe

Costco consumers will be particularly delighted that each bar sold advances the mission to end child hunger ”

This Saves Lives is a snack brand on a mission to end child hunger Ever y purchase sends life-saving food to a child in need Co-founders Bell, Ryan Devlin, Todd Grinnell and Ravi Patel launched TSL with a simple motto: “Buy A Bar Feed A Child

We Eat Together ” Now with a breadth of products beyond bars, the company ’ s snacks contain ingredients that are nonGMO, gluten free and dairy free

No Kid Hungr y is a national campaign run by Share Our Strength, a nonprofit working to solve problems of hunger and poverty in the United States and around the

world After 25 years of successfully investing in local nonprofits and helping find the best approaches to eradicating poverty and hunger, Share Our Strength launched No Kid Hungry in 2010 Rather than providing individual meals, No Kid Hungr y donations help support programs that feed kids directly

GOOD Worldwide | Upworthy is a social impact company with a global audience of over 150 million people Since 2006, GOOD Worldwide | Upworthy has empowered people and organizations to be a force for good, together The company helps drive lasting results for businesses, local communities and individuals around the world GN

Hirzel Canning Company & Farms Celebrates

100 Years as Family-Owned Business

Hirzel Canning Company & Farms, a family-owned farming and food production company headquartered in Northwood, Ohio, is celebrating its 100th year in business Founded in 1923, the company produces the Dei Fratelli brand of jar and canned tomato products, including diced tomatoes, salsas, and pizza and pasta sauces

“We feel truly fortunate to be celebrating 100 years of bringing the best quality products to tables across the region and the countr y, ” said Steve Hir zel, president of Hirzel Canning Company & Farms “Since

the beginning, we ’ ve taken great pride in not only being family owned, but in preser ving the highest quality tomatoes, locally grown right here in Northwest Ohio, to make our products ”

Carl R Hir zel, a Swiss brew master by trade, needed a new line of work following the enactment of Prohibition in 1920 He b e g a n f a r m i n g t h e f e rt i l e s o i l s o f N o rt hw e s t O h i o , a n d w i t h t h e e x c e s s c a b b a g e from his har vest, Hirzel produced his first product, sauerkraut With the help of his w i f e , L e n a , t h e f a m i l y b e g a n c a n n i n g whole tomatoes to be sold at local general

stores One hundred years on, members of the third, fourth and fifth generation of the Hir zel family have helped grow the company by expanding its quality product offerings

The company has over 160 people yearround on its staff, and during tomato season that number increases to more than 300 Last year, nearly 4,000 truckloads of vine-ripened fresh tomatoes were preserved by the company

In addition to its own Hirzel Farms, the company works closely with over two dozen family growers in Northwest Ohio

and Southeast Michigan to grow the highest quality tomatoes for its products “ We ’ v e d e v e l o p e d a re p u t a t i o n a s a n h o n e s t , f a m i l y - o r i e n t e d c o m p a n y t h a t s t r i v e s t o m a i n t a i n a s t ro n g s e n s e o f i nt e g r i t y, b o t h i n o u r p ro d u c t s a n d o u rs e l v e s , ” H i r z e l s a i d “ T h i s i n c l u d e s m a k i n g a d i ff e re n c e t o t h e c o m m u n i t i e s w e s e r v e ”

As part of the anniversar y year, Hir zel Canning Company & Farms will focus on giving back to the community through its continued support of local food banks and pantries GN

Frontline International, Ring Container Partner To Provide Fresh Cooking Oil Containers

Frontline International has formalized its strategic partnership with Ring Container Technologies to provide fresh oil containers used by Frontline’s sister company, OilCare, creating a closed-loop, sustainable supply chain within the oil deliver y segment

OilCare is a completely customizable cooking oil delivery and collection service

OilCare customers use Frontline’s EZ Oil Fresh Oil Dispensing System to fill their fryer vats

The EZ Oil unit is filled using high-quality, fresh cooking oil packaged in Ring Container’s Ultra35 packaging Packaged oil provides the ultimate in choice for kitchen managers, dieticians and chefs It is better

quality than bulk tank oil, and available in healthier blends and custom flavor profiles to complement restaurant menus

Patented Ultra35 technology is the industr y ’ s lightest 35-pound container for cooking oil, engineered to reduce material usage and improve recyclability (while also improving overall ergonomics and pallet efficiency)

The Ultra35 packaging, both outer box and inner jug, is 100 percent recyclable and pre-certified by How2Recycle

Under the OilCare contract, fresh oil and used oil handling equipment is installed on-site and remains for a monthly cost

Proprietar y OilCare software schedules fresh oil delivery in response to real-time

volumes

Drivers deliver Ultra35 boxed oil and restock the EZ-Oil rack They retrieve the previously used, Ultra35 HDPE jugs from the store and return them to local distribution, where they are processed for reclamation and later downstream reprocessed into recycled materials

OilCare has used Ring’s Ultra35 packaging since its inception The new agreement assures customers that the relationship will continue It also more closely aligns the companies, resulting in increased collaboration and innovation that will benefit endusers of both companies’ products and services

“Ring Container is an excellent partner

with aligned goals in making foodser vice kitchens more sustainable while maintaining, and even improving, efficiency and quality,” said John Palazzo, president and CEO of Frontline International “We look forward to the future innovations that will spring forth from this partnership ” Brian Smith, Ring Container president and CEO, said, “Our two companies work well together, and we ’ ve already leveraged those synergies to create greater value for our mutual customers The future holds great promise for new discoveries to further revolutionize foodservice cooking oil management, particularly as it relates to recyclability and achieving sustainability goals ” GN

OC Flavors Acquires Novotaste, Expanding Into Canada and Northeastern United States

OC Flavors has acquired Novotaste, a leading Canadian-based provider of natural and organic flavor solutions With this acquisition, OC Flavors solidifies its position as a top provider of high-quality, customizable flavor solutions and expands its footprint into Canada and the Northeastern United States to better serve the food and beverage industry

“We view the Novotaste team as an integral piece of our platform strategy moving forward,” said OC Flavors CEO Jim Miller “This acquisition also adds a state-of-theart customer-facing facility with a test kitchen and sensor y lab, providing our combined base of blue-chip customer partners with even more resources to create great-tasting products ”

“We are delighted to join forces with the OC Flavors team to better ser ve our customers and become the platform’s launching pad for future growth in Canada and the Northeastern U S , ” said Robert Barakett, Novotaste president “Novotaste’s flavor solutions are the perfect complement to OC Flavors’ existing offerings, and we are looking forward to this exciting next step in our journey ”

OC Flavors is a leading manufacturer of liquid and powdered flavors for the beverage, dairy, plant-based, nutraceutical, confection and baker y

industries,

Founded in 2007, OC Flavors has grown

iconic brands, leading retailers and emerging disruptors alike within the food and beverage industr y, thanks to its commitment to quality and customer satisfaction

The team at OC Flavors has built its reputation on its ability to quickly and efficiently deliver flavor profiles that exceed customers’ expectations and delight ultimate end consumers

into the flavor partner of choice for many

I n 2 0 2 2 , O C F l a v o r s e n t e re d a g ro w t h p a rt n e r s h i p w i t h S h o re C a p i t a l P a rt n e r s , a C h i c a g o - b a s e d p r i v a t e e q u i t y f i r m , t o b u i l d u p o n O C F l a v o r s ’ s u c c e s s f u l h e ri t a g e a n d s t ro n g f o u n d a t i o n T h i s a c q u is i t i o n o f N o v o t a s t e s u p e rc h a rg e s t h e p l a t f o r m ’ s d e v e l o p m e n t a n d p ro d u c t i o n c a p a b i l i t i e s a n d a d d s m o re t o p - t i e r f l a v o r t a l e n t G N

Global Juice Concentrates Market Projected To Cross $93.7B by 2027, Research Shows

The global juice concentrates market is projected to reach $93 7 billion by 2027, recording a compound annual growth rate of 4 9 percent during the forecast period, according to a MarketsandMarkets report

Juice concentrates are convenient and healthy, according to the report With the non-alcoholic beverage industr y on a growth spree, the demand for these beverages is rising, proportionally increasing the demand for juice concentrates

With the Millennial and Generation Z dominating the industry dynamics, there is a notable transformation and increased level of environmental and health consciousness amongst consumers Healthpromoting products, especially plant-based products, produced and processed sustainably, are gaining traction, especially in the ready-to-drink segment

Europe and North America dominate the

global juice concentrates

market regarding consumption, according to the report Asian countries such as China and India are expected to become major contributors to the growth of the global juice concentrates market shortly

China and India are the major exporters of juice concentrates to North America, Middle East and Europe countries, the report states

Increasing health awareness and issues resulting from a sedentar y lifestyle have triggered the consumers towards adopting best health practices Citing the changing trend, major organizations including the World Health Organization and the U S Food and Drug Administration coming out against high sugar intake, more consumers are turning away from foods that are high in sugar, particularly soda While the FDA recommends a cap of no more than 10 per-

cent of daily calories, many manufacturers add sugar or other sweeteners to products ranging from condiments to pasta sauce

With more consumers concentrating on product labels these days, it is a cause of concern for those manufacturers, according to the report Moreover, consumers also don’t prefer artificial sweeteners, such as removing aspartame from PepsiCo’s diet products This anti-sugar revolution has therefore increased the demand for juice concentrates

Developing regions are also witnessing a transformation within the industry For instance, Indian consumers are changing Growing urbanization and rising incomes, alongside the availability of innovative products and technology, has the potential to transform the bell cur ve of the market from price-sensitive to a quality-conscious consumer base

The younger demographic has shifted its attention towards nutrition content and brand value, increasing its willingness to experiment with products Additionally, international travel and exposure to global products and brands have enhanced their awareness, very evident in their purchase choices and behavior

Owing to these trends, manufacturers of juice concentrates use a combination of high-quality food technology and production techniques as well as continuous research and development to improve the nutritional value of the juice concentrates However, procurement of good quality fruits from the origin and the shipping and transportation of these concentrates are a huge problem the manufacturers face Also, the recent increase in the consumption of NFC (not from concentrates), can affect the market GN

Meati Foods Debuts Culinar y Collective Led by Globally Recognized Celebrity Chefs

Meati Foods, producer of animal-free, whole-food protein, has debuted an evolving chef partnership series coined the Meati Culinary Collective, featuring Meati’s mushroom root-based creations as prepared by a diverse roster of celebrated chefs This spring, Meati is collaborating with Chef David Chang of the globally recognized Momofuku and Majordomo Media and two-time World BBQ Champion Charlie McKenna, chef and owner of Lillie’s Q in Chicago, along with chefs Tom Colicchio and Evan Funke These chefs will debut curated recipes, original content and meals using Meati both in-restaurant and at-home via meal kits

Consumers in New York City and Los Angeles will have the first opportunity to experience not only Meati, but its Culinary Collective, with dishes created by Chef David Chang including Meati Crispy Cutlet Buns, Meati Carne Asada Lan Larb Salad and Gochujang Double Fried Meati Nuggets with Garlic Sesame

“I’ve been closely following plant-based

innovations for years, ” said Chang, chef and founder of Momofuku and Majordomo Media “I can say without hesitation that the food Meati delivers is unmatched in terms of its clean label, nutrition, texture and taste I’m thrilled to be part of the team and mission and want to bring the power of Meati to life ”

Following its debut in select Momofuku locations, the Culinar y Collective will grow its roster of top chefs and culinary leaders across the countr y Chicago diners can expect to see Meati on-menu at Charlie McKenna’s Lillie’s Q, as its firstever animal-free protein offering

As part of the Collective, Meati will also expand existing partnerships with Tom Colicchio, chef and owner of Crafted Hospitality, and Chef Evan Funke of Felix and Mother Wolf in Los Angeles with offerings throughout the

year The Collective’s launch comes on the heels of the debut of Meati’s Mega Ranch facility, which is set to produce Meati at a

continue expanding its reach through national and local retail and foodservice partnerships, with plans to be in 7,000 doors via an omnichannel national footprint by late 2023

scale that will exceed that of the United States’ largest individual animal-based ranches To rapidly scale and drive accessibility to its nutritious products, Meati will

GFSI Annual Conference to Cover

‘Delivering Food in Turbulent Times’

The Global Food Safety Initiative, part of The Consumer Goods Forum, is holding its 22nd Annual Conference, “Delivering Food in Turbulent Times: The Need for Agility & Resilience,” at the Westin Peachtree Plaza in Atlanta from April 24-27

The GFSI annual conference, in partnership with industr y organizations, is the meeting place for decision-makers from across the public and private supply chain to share knowledge, strengthen their networks and do business

Following last year ’ s in-person reunion in Barcelona, this year ’ s global event will host more than 600 food industry leaders from over 50 countries Last year, attendees included household brands such as The Coca-Cola Company, Dole Food Company, General Mills, Mondelez International, Pick N Pay, The Kroger Co and Walmart

“After last year ’ s successful return to an in-person GFSI Annual Conference, we ’ re

excited to see what this year ’ s event will bring,” said Erica Sheward, director of the Global Food Safety Initiative “Though the initial uncertainties and struggles of the early pandemic have since fallen away, we still face unprecedented global challenges that affect the food and ingredient supply chain As such, it’s more important than ever that industr y experts and leaders across all sectors and verticals come together to discuss the best way forward ”

The conference program will feature a group of hand-picked speakers, including CEOs, public authorities, renowned experts and academics, industry leaders, innovators and grassroots players Attendees can select from sessions across three tracks

Benchmarking and Harmonization, Capability Building and Public-Private Partnerships Collaboration

Sessions will center around food safety and the unprecedented times we face today

because of economic uncertainty, climate change, geopolitical crisis and the disruption in food supply chains, which have significantly impacted access to safe and secure food across the globe

The Consumer Goods Forum is a global, parity-based industr y network that is driven by its members to encourage the global adoption of practices and standards that ser ves the consumer goods industr y worldwide It brings together the CEOs and senior management of some 400 retailers, manufacturers, ser vice providers and other stakeholders across 70 countries, and it reflects the diversity of the industry in geography, size, product category and format Its member companies have combined sales of €3 5 trillion and directly employ nearly 10 million people, with a further 90 million related jobs estimated along the value chain It is governed by its board of directors, which includes more than 55 man-

“The confidence we ’ ve received from recognized chefs who are part of Meati’s Culinary Collective speaks to the unmatched, differentiated product that Meati has to offer,” said Tyler Huggins, CEO and co-founder of Meati “Having the support of these acclaimed chefs is one thing, but seeing their passionate Meati creations coming out of their world-class restaurants is especially meaningful as we start this massive year of Meati expansion, introducing our cuts to new people and palates throughout the country ”

In addition to the in-restaurant offerings and meal kits, consumers can expect expanded availability to be announced soon GN

ufacturer and retailer CEOs The Global Food Safety Initiative is a CEO-led Coalition of Action from The Consumer Goods Forum, bringing together 43 retailers and manufacturers and an extended food safety community to help oversee food safety standards for businesses and help provide access to safe food for people everywhere

As one of the world’s largest networks to help achieve safe food, GFSI is committed to making food safety everyone ’ s business Coalition members are addressing challenges facing food safety systems in their supply chains and the markets they operate in and are helping to raise the food safety bar globally

Its ambition is to strengthen and harmonize food safety systems so they are able to feed the growing, global population and develop markets that can deliver food safely, no matter where in the world the consumer is GN

Grocer y TV Launches Retail Marketing Platform

Grocery TV, the largest digital advertising network in U S grocer y stores, has launched its upgraded Retail Marketing Platform equipped with new capabilities that improve the user experience and help retailers consolidate their in-store campaigns through a single tool The platform plays a key role within Grocery TV’s fullstore retail media solution

p a c e a n d i n c l u d e s f e at u re s s u c h a s c a m p a i g n m a n a g e m e n t

a c ro s s d i f f e re n t d i s p l a y f o r m a t s a n d i ns t o re l o c a t i o n s , h y p e r l o c a l t o n a t i o n a l c a m p a i g n t a rg e t i n g a n d re a l - t i m e a n a l y ti c s t r a c k i n g

“Our new and improved platform gives retailers the power to fully manage their instore digital experience, and in turn increase shopper engagement and drive demand with each store visit using localized, relevant content,” said Mike Pollack, CRO “After working with over 200 retailers in the past seven years, we ’ ve learned

from their feedback and created new features to address their challenges and needs ”

Grocery TV’s updated Retail Marketing Platform is part of its broader full-store sol u t i o n , w h i c h a i m s t o h e l p re t a i l e r s a n d b r a n d s re a c h s h o p p e r s t h ro u g h o u t t h e store and at all stages of the buying journey In addition to its platform, the comp a n y a l s o p ro v i d e s h a rd w a re , o p e r a t i o n s and engineering support, and incremental revenue opportunities for their retail part-

ners

The first round of new features for Grocery TV’s Retail Marketing Platform will be released in Q2 this year

This launch follows Grocery TV’s recent acquisition of Mediaworks, which added digital entrance displays to the network’s inventor y and fueled its full-store expansion Grocery TV plans to roll out digital in-store media products for all major areas of the store – including ser vice departments, center store, and pharmacy GN

Insomnia Cookies Expands into Canada, UK, Adds US Stores

Insomnia Cookies is expanding its footprint outside of the United States for the first time with new stores in Canada and the United Kingdom planned to open in summer 2023 The late-night bakery is also projecting to open dozens of new U S stores, maintaining its explosive growth trajectory

Insomnia will enter international markets with stores in the greater Toronto area and Manchester, England, this summer, with opportunity for continued global growth Consumers in both countries expressed their excitement to soon experience Insomnia’s signature classic, deluxe, vegan and limited-edition cookie flavors, among other products

Insomnia plans to continue its U S ex-

p a n s i o n a n d o p e n d o z e n s o f n e w s t o re s throughout 2023, working toward an overall goal of delivering warm, delicious cookies to 95 percent of American households

“From a college startup, we ’ ve come a long way over the last 20 years, ” said Seth Berkowitz, founder and CEO, “and this year ’ s national and international new store openings are just a taste of what’s to come for Insomnia Cookies

“Insomnia is so grateful to our loyal Insomniacs, whose passion for our brand has fueled our growth We’re thrilled to soon be delivering our warm, delicious cookies and desserts across the globe and welcome even more fans into our cult-like community ”

S i n c e i t s f o u n d i n g i n 2 0 0 3 , I n s o m n i a

Cookies has been feeding its cult following’s insatiable sweet tooth a n d d e s i re f o r n e w, i m a g i n a t i v e p ro d u c t s t o b e c o m e o n e o f t h e most craved brands in the world I n s o m n i a ’ s c o n s t a n t i n n o v a t i o n , d i g i t a l - f i r s t e c o s y s t e m , a n d l a t en i g h t h o u r s h a v e a l l o w e d t h e brand to be nimble and create a highly engaged and deeply passionate community of I n s o m n i a c s , p o s i t i o n i n g i t f o r t h i s n e x t chapter of growth Insomnia’s new locations will be hiring for managers, part-time cookie crew, delivery drivers and shift leaders, bringing employment opportunities to local communities

Headquartered in Philadelphia, Insomnia

NaturalShrimp Relaunches Online Ordering Home Deliver y Program

NaturalShrimp, Inc , a biotechnology aquaculture company that has developed and patented the first shrimp-focused commercially operational RAS (Recirculating Aquaculture System), has relaunched its online ordering home delivery website, including a new dedicated fulfillment center, upgraded ordering processes and a new cocktail sauce product

The program and e-commerce website’s successful pilot launch in December 2022 was met with strong demand and allowed NaturalShrimp to conduct research, understand market demand and gather feedback to proactively implement improvements before fully launching to the public From

the feedback, the web development team implemented UX/UI improvements and the fulfillment team implemented a QA process, packaging improvements and an updated shipping policy

During this time, the company finished the buildout of a fulfillment center for the online ordering home delivery program to fulfill, pack and ship orders The fulfillment center, located within its partner facility, makes it possible to process thousands of pounds of shrimp for home delivery and serve as a hub for pickup and delivery to local chefs

F o r o n l i n e c u s t o m e r s , a l o n g w i t h f re s h h a r v e s t e d h e a d s - o n s h r i m p o rd e r s , C h e f

i m p c o c k t a i l s a u c e i s a l s o n o w a v a i l a b l e t o p u rc h a s e s e p a r a t e l y N a t u r a l S h r i m p s a u c e s a n d s p i c e s , re c i p e b o o k s a n d i n s t r u c t i o n a l videos for the home cook will be available s o o n

“After taking the necessary time to assess and improve our operations, I am excited to be re-opening our online ordering,” said Douwe Iedema, chef and director of e-commerce “This new venture has been an incredible experience, one that I am thrilled to be spearheading

“My passion is not only to educate with unique recipes and cooking techniques, but to also increase the accessibility to clean

Cookies was founded in a University of Pennsylvania dorm room by then-student Berkowitz Insomnia Cookies has been feeding the insatiable hunger of loyal Insomniacs since 2003

Today, with more than 230 locations nationwide, Insomnia Cookies offers a wide variety of delicious cookies, ice cream and other sweet treats in-store, for local delivery and nationwide shipping GN

shrimp This is only the beginning for us, and we plan to continue scaling and increasing our efforts to market to new target demographics ”

“The initial launch of our online ordering program was a tremendous success, ” said CEO Gerald Easterling, “experiencing high demand and the sell-out of our dedicated product supply The launch allowed us to assess and improve the program, preparing us for a full public launch and the ramp up of our marketing strategy We believe this new sales channel will provide an increasing number of sales and build consumer awareness as we continue with our growth strategy ” GN

BlueNalu, Nutreco Team Up to Advance

Food Grade Cell-Cultured Seafood Globally

BlueNalu, a global leader in the development of cell-cultured seafood, has signed a letter of intent with Nutreco, a global leader in animal nutrition and aquafeed Building on the success of earlier collaborations, this agreement represents joint interest in the establishment and scale-up of a food-grade supply chain for cell-cultured seafood manufacturing

This letter of intent constitutes the third agreement between the two companies, which originated in December 2019, and coincided with the participation of Nutreco in the Series A round financing of BlueNalu This next stage of the companies’ partnership marks the beginning of Nutreco’s food-grade supply chain infrastructure development in parallel to BlueNalu’s production phases, from pilot scale development to regulatory stages, and its subsequent commercialization activities

This collaboration includes an initial

phase in which BlueNalu and Nutreco will join forces to bring down the costs of cell feed and establish specifications and metrics for certain raw materials necessary to produce BlueNalu’s proprietar y cell-cultured seafood products Importantly, these specifications must be in accordance with food-grade regulatory requirements for nations in which BlueNalu plans to market its products

“Our vision to create a healthy, secure and sustainable protein solution with cellcultured seafood, starts by solving several key challenge areas, which include the shift from a pharma-grade to food-grade ingredient supply,” said Lou Cooperhouse, cofounder, president and CEO at BlueNalu “I’m proud to share that between our team’s innovation and incredible strategic partners, we ’ ve continued to overcome these hurdles We are excited to strengthen our partnership with Nutreco as we aim to

scale together to bring nutritious seafood products to consumers worldwide ”

“At Nutreco, it is our purpose to feed the g ro w i n g g l o b a l p o p u l a t i o n i n a s a f e a n d s u s t a i n a b l e w a y, a n d w e u n d e r s t a n d t h e important role cell-cultured proteins can play in addressing this global challenge,” said Joost Matthijssen, chief strategy officer at Nutreco “That is why we are pleased to invest further to support BlueNalu’s ongoing development and commercialization e ff o rt s a n d t h e c e l l - c u l t u re d i n d u s t r y a t large ”

This agreement complements BlueNalu’s announcement regarding its large-scale commercialization plans and its business differentiation with whole muscle product forms; a non-GMO, single-cell suspension line; and proprietary lipid-loading technology that allows for continuous production

“Our team has achieved significant technological feats that have reinforced our

pathway and support commercial viability,” said Lauran Madden, Ph D , chief technology officer at BlueNalu “This commitment with Nutreco further enhances our technological readiness and our ability to scale and bring products to the market ”

“We look forward to continuing our collaboration with BlueNalu in the years ahead and placing our capabilities as global leader in nutritional solutions at the service of visionary protein producers determined to drive forward the cellular agriculture industry,” said Susanne Wiegel, Ph D , head of alternative protein at Nutreco

BlueNalu intends to bring a portfolio of seafood products to global markets Its first commercial product will be the high value toro portion of bluefin tuna, which is in great demand from the foodservice sector, yet is increasingly inaccessible and associated with considerable sustainability challenges worldwide GN

Pacific Seafood Releases Annual Corporate Social Responsibility Report for 2023

Pacific Seafood released its sixth annual Corporate Social Responsibility Report highlighting the company ’ s actions in all aspects of its business The company increased sustainability efforts, supported ground-breaking research, created longlasting community partners and added more team member benefits

“Transformation,” the theme of this year ’ s report, goes hand in hand with how Pacific Seafood defines excellence: Consistently doing your best and always striving to do better

Highlights of the report include:

Sustainability & Environment

• PAC-12 Carbon Offset – In partnership with the PAC-12, Pacific Seafood made the first carbon neutral Power 5 Conference Game a reality by purchasing carbon offsets

from United Green Energy

• Saving Energy with LED Lighting – Pacific Seafood in Quilcene dropped energy usage by 75 percent By partnering with Jefferson County Public Utility District, Pacific Seafood was able to replace old lighting with LED bulbs that will save one million kilowatt hours of electricity a year

• Sustainability Efforts Increase – Pacific Seafood’s Environmental, Health and Safety team nearly doubled in 2022 with the addition of two team members focused on broadening the company ’ s sustainability efforts

Value, Creation & Quality

• Fish Skin Anti-Aging Research – As part of Pacific Seafood’s work with Oregon State University’s Seafood Research and Education Center, researchers found evidence to suggest the gelatin in the skin of Pacific

Whiting can prevent skin wrinkling caused by ultraviolet rays

• Fish to Animal Feed Research – Pacific Seafood Bio Products studied the effect of feeding Pacific Surimi’s dried waste to chickens and found it enriched edible tissues with significant levels of healthy omega-3 fats

Community

• World Oceans Day Trash Pickup – Pacific Seafood prevented more than 500 pounds of trash from entering waterways with the first companywide World Oceans Day trash pickup event

• National Seafood Month Volunteer Event –

With the launch of Pacific Seafood’s first food bank volunteer event to recognize National Seafood Month, the company and its team members created new and lasting partnerships with area food banks

Phononic Launches Cooling Platform

To Meet E-Grocer y Fulfillment

Phononic has launched its Active Cooling Solutions platform, a full-service, sustainable solution to solve end-to-end cold chain fulfillment needs for the grocery industr y Building on the recent success, learnings and proof points from more than 20 commercial installations, the ACS platform offers a complete cold chain fulfillment solution that allows retailers flexibility and scalability to meet the everchanging needs of their business and the always-shifting behaviors of consumers

The ACS platform launch includes critical hardware, accessories, and data-driven services and support optimizing e-grocery fulfillment:

• CS Actively-Cooled Tote (ACT) 2000

TM: the premiere fulfillment solution for precise and secure cooling and freezing with accessories including plug-in carts for opti-

mized picking, staging and curbside pickup; vertically powered storage racks to minimize storage footprint; integration into robotics automation; IoT data connectivity features and turn-key installation and support

• ACS Connected Services: provides realtime monitoring of temperature data, tote utilization and tote traceability, ensuring critical food safety and the highest food quality and maximum operational efficiency alongside complete cold chain documentation

• ACS Last Mile: the first all-electric tritemperature delivery vehicle, realizing zero emissions and unprecedented sustainability for grocery retail The most sustainable and cost-effective way to store chilled, frozen and general merchandise all in one vehicle

• ACS Cooling as a Service: is a flexible and turn-key business model for retailers,

Team Members

• Record-Breaking Internship – A record number of 26 students participated in Pacific Seafood’s 2022 Internship Program to learn meaningful, real-world experiences

• Full Tuition Grant Expansion – In addition to our partnership with University of Arizona Global Campus, Pacific Seafood partnered with George Fox University Gox University to offer another full tuition grant opportunity for Pacific Seafood team members

• Team Member Development – Pacific Seafood increased its internal education programs to develop team members including “Team Blue,” a program that develops frontline team members in order to promote from within, as well as Pacific Seafood University, an online learning platform where new courses are added regularly GN

Demand

robotics and last mile providers delivering cooling through a combination of hardware, software and installation and support optimizing CAPEX and OPEX budget preferences

“ECONO has experienced first-hand the benefits provided by Phononic’s cooling solution in support of our e-grocer y fulfillment initiatives Since adopting the actively-cooled tote, our stores have experienced up to 70 percent energy savings and 50 percent space savings – while improving both the employee and customer ordering and fulfillment experience,” said Juan Carlos Agosto, CEO of store management systems at ECONO “These powerful results reinforce the promise of Phononic’s ACS platform to provide further customization, flexibility and scalability, and IoT tracking needed for e-grocery fulfillment ”

“Today, there is a lack of an end-to-end cold-chain solution that is effective and provides flexibility, sustainability, and cost advantages Phononic’s ACS platform addresses this gap – providing on-demand cooling and freezing on order through-put achieving unprecedented energy savings,” said Dana Krug, SVP at Phononic “Our State of Online Grocery Shopping annual report showed that 67 percent of retailers are planning to spend between $500,000 and $1 5 million on cold chain technology and/or fulfillment this year

“The ACS Connected Services platform is proven through retail and automation partnerships as the best solution for more precise and secure cooling and freezing from storage to curbside pickup to last mile, with critical traceability for retailers' cold chain fulfillment needs ” GN

BEES Partners to Advance Kraft Heinz’s

S. American Emerging Markets Strategy

e n d t o p ro p e l t h e B 2 B m a r k e t p l a c e , w i t h t h e a m b i t i o n t o u n l o c k 1 m i l l i o n p o t e nt i a l n e w p o i n t s o f s a l e a c ro s s L ATA M f o r K r a f t H e i n z , s p e c i f i c a l l y t o e n h a n c e i t s f o o t p r i n t i n M e x i c o , C o l o m b i a a n d P e r u

T h e n e w L ATA M d e a l i s d e s i g n e d t o b e t h e c a t a l y s t t o h e l p K r a f t H e i n z re a l i z e i t s e m e rg i n g m a r k e t s s t r a t e g y b y i n c re a s i n g p o i n t s o f d i s t r i b u t i o n a n d e x p a n d i n g t h e n u m b e r o f i t e m s a v a i l a b l e t o re t a i l e r s i n t h e re g i o n

BEES, created by AB InBev in 2019, is an e-commerce platform that accelerates the digital journey for retailers across AB

InBev’s global footprint and distribution network The technology empowers business owners to browse for products, place orders, earn rewards in applicable markets, arrange deliveries, manage invoices and access business insights all in one place

Built as an in-house solution for AB

InBev, BEES has recently welcomed other CPG companies to list their products within its marketplace Growing rapidly since launch, BEES is active in 20 countries, with 3 1 million monthly active users, and has captured more than $32 billion in gross merchandise value

“Emerging markets are key to our

growth strategy,” said Rafa Oliveira, EVP and president, international markets, The Kraft Heinz Company, “and we ’ re leaning into smart partnerships and smart investments to drive this forward

“BEES is the perfect partner because it offers the reliability and credibility of AB InBev’s distribution network, particularly in countries where we have huge potential to grow, while also allowing us to customize our approach on a market-by-market basis ser ving the needs of regional retailers,” Oliveira said “To be successful in countries like Mexico, we have to use technology to increase sales force impact,

and we believe BEES is poised to be a game-changer for us ”

BEES will enable businesses in the region – grocery store chains, foodservice organizations, small “ mom & pop ” shops – to browse, order and stock a variety of Kraft Heinz products at the click of a button, while providing Kraft Heinz access to retailers previously unreached by the company

Following the initial pilots in Colombia, P e r u a n d M e x i c o , t h e c o m p a n i e s p l a n t o expand into Ecuador, Dominican Republ i c , P a n a m a a n d o t h e r c o u n t r i e s a c ro s s LATAM GN

Impossible Beef Lite Created to Compete Against Lean Ground Animal Meat

California-based Impossible Foods expanded its plant-based meat portfolio with a leaner version of its flagship Impossible Beef product: Impossible Beef Lite

Impossible Beef Lite is designed to be better than lean ground animal beef, featuring 21 grams of protein, no trans fat or cholesterol, and 75 percent less saturated fat as well as 45 percent less total fat than 90/10 lean beef from cows The nutrient-packed product is also a good source of fiber, iron, B vitamins, zinc, and potassium while featuring 33 percent less sodium than a competitor’s plant-based beef product

Impossible Beef Lite tastes, cooks and satisfies like lean ground animal beef, according to the company, and makes for a flavorful, high-protein addition to numerous dishes such as tacos, chilis, stir-frys, soups and classic lasagna And like all Impossible Beef products, Impossible Beef Lite amounts to a fraction of the land use, water consumption, and greenhouse gas emissions than lean ground beef from cows

“We’re constantly working to compete

with beef in all of the ways that matter to consumers, including nutrition,” said Peter McGuinness, president and CEO “A lot of health-conscious fans and shoppers are looking for a plant-based beef option that’s

and of course no cholesterol It’s a perfect plant-based way to customize all of the great recipes that call for lean animal ground beef ”

high in protein and nutrients with even less fat, and Impossible Beef Lite is our solution to that It’s got 21 grams of high-quality protein, a whopping 75 percent less saturated fat than lean ground beef from cows,

The new plant-based beef offering complements the company ’ s existing Impossible Beef product, which is the No 1 best-selling retail product across the U S plant-based meat categor y in both dollar sales and volume, and is the best-selling product by volume of any plantbased meat brand in U S foodservice Impossible Beef already compares favorably to conventional 80/20 beef from cows in terms of nutrition containing less total fat, less saturated fat, 0 milligrams of cholesterol, and additional nutrients like fiber and B vitamins Both products contain none of the animal hormones or animal antibiotics associated with animal meat

Since the launch of Impossible Burger in 2016, Impossible Foods has continued to improve the taste, texture and nutrition profile of its proprietar y plant-based beef

recipe In 2019, it launched a more versatile “2 0” recipe to widespread critical acclaim, followed by another recipe update in 2022, which achieved a 25 percent reduction in saturated fat (6 grams per 113-gram serving) compared to the prior version (8 grams per 113-gram serving)

I m p o s s i b l e B e e f L i t e m a r k s t h e f o u rt h

n e w p ro d u c t l a u n c h e d b y t h e c o m p a n y i n

2 0 2 3 , f o l l o w i n g i t s d e b u t o f t h re e n e w p l a n t - b a s e d c h i c k e n p ro d u c t s I n 2 0 2 2 , I m p o s s i b l e F o o d s a c h i e v e d re c o rd s a l e s a n d l a u n c h e d a s e r i e s o f n e w p l a n t - b a s e d p ro d u c t s , i n c l u d i n g I m p o s s i b l e S a u s a g e L i n k s , I m p o s s i b l e Wi l d N u g g i e s , I m p o ss i b l e C h i c k e n P a t t i e s a n d I m p o s s i b l e B o w l s T h e c o m p a n y c o n t i n u e s t o b e t h e fastest growing plant-based meat brand in U S re t a i l s t o re s , w h e re i t e x p e r i e n c e d m o re t h a n 5 0 p e rc e n t d o l l a r s a l e s g ro w t h l a s t y e a r

Impossible Foods products – including the recently launched Impossible Chicken Tenders, Spicy Chicken Nuggets and Spicy Chicken Patties – can be found in more than 30,000 grocer y stores across the United States GN

Fortune Acquires Boston Sword & Tuna

Fortune International is acquiring Boston Sword & Tuna, one of the largest fresh seafood distributors in the United States

“We’re excited at the prospect of our agreement to acquire Boston Sword & Tuna, one of the most respected seafood distributors on the East Coast with a superior management team and hugely loyal customer base,” said Sean O’Scannlain, president and CEO of Fortune International

Bake Fest

Continued from PAGE 1

a social media influencer (with nearly a million Instagram followers) She appears in national media, held baking classes prepandemic, speaks at conferences, cofounded a food influencer conference (Food Media Forum) and co-founded Build Digital Marketing, a consulting company focused on Instagram account management for small- to mid-sized businesses

“I don’t bake much anymore, ” Pollack said, laughing “I’m more on the entrepreneur side than the baking side of things now ”

Pollack is finalizing details for her third Bake Fest, a yearly virtual event that builds a community of bakers to connect throughout the year for networking and help each other There’s now also a holiday-themed edition in the fall

“It started because during the pandemic, people really didn’t have options to connect with one another,” Pollack said

Pollack decided to take what she had been doing at conferences and baking classes and go online to address “ ever y-

“We’ve long admired Fortune and have deep respect for Sean and his team, who we ’ ve known for over 20 years, ” said Michael Scola, CEO of Boston Sword & Tuna “We’re excited at the prospect of joining Fortune to broaden and strengthen our national platform ”

Fortune International, LLC, is the parent operating company of Fortune Fish & Gourmet, a full-service processor and distributor

thing baking related ”

“I didn’t know at first who the audience was going to be,” she said

Or how many would show up: a thousand baking enthusiasts, ranging from those aspiring to start a baking business, to those wanting to make money baking on the side, to those who just love to bake

For two days in May 2021, Pollack and her panel of baking experts presented classes on topics from making cakes, cookies, pies and breads to social media and branding

“There’s so much to do when you ’ re starting your own business,” Pollack said “It can be overwhelming

“Pricing is always a big one, dealing with rising costs of ingredients,” she said

“I’m so proud of our speaker list and instructors,” Pollack said “They really are the best out there It’s a great opportunity for them and it’s easy on them – they don’t have to travel anywhere ”

Her fellow presenters include Amanda Schonberg, Liz Marek, Julia M Usher, Kristin “Baker Bettie” Hoffman, Erin McDowell, Porsha Kimble, Sally McKenney, Courtney Rich, Liz Joy Murray, Jessica Leigh Clark-Bojin, Janelle Copeland, Jenny Keller, Fred Csibi-Levin, Larent Anderson

providing white-tablecloth restaurants, private clubs, elegant hotels and gourmet retail stores with the finest quality fresh, live, and frozen seafood and gourmet foods The company handles more than 20,000 seafood and gourmet products daily, selected to exceed the high standards embraced by its quality focused customer base Fortune currently services more than 15,000 customers throughout the United States with a fleet of

and Robert Lucas

The Bake Fest 2023 is sponsored by LorAnn, Amoretti and Stover, among others

“We know that people are really using this as a kickstart to a career, ” Pollack said “We’ve had such amazing feedback People write and say they didn’t necessarily feel supported before, but now they know what to do to keep moving forward and that they belong to a community of people where they can ask questions ”

refrigerated vehicles, and nationally through FedEx and common carriers

Founded in 2003 in Boston, Boston Sword & Tuna is one of the largest and most reliable seafood distributors in the United States BST services more than 650 customers across retail, wholesale and distributor end markets with a focus on high customer service, quality, premium product and custom specifications GN

The Bake Fest 2023 is offering a sp ecial discount to readers of Gourmet News - simply enter co de GOURMET15 when you register at theb akefest.com for 15 p ercent off tickets

The Bake Fest will b e held vir tually May 20-21

To that end, Pollack launched a virtual subscription service, Baker Bosses, on Feb 1, a community for home business bakers that features monthly events with experts such as Katelyn Brewer, best known for her wedding cakes and kitchen dancing, discussing how to use social media to attract business

Baker Bosses also has breakout rooms to address monthly topics and for bakers to make connections Plus, Pollack invites representatives from such organizations as the Retail Bakers of America and American Pie Council to talk to members But that’s not all “As if all that wasn’t enough,” Pollack said with a laugh, “starting in June, we will be offering certification through the RBA ” Pollock will offer classes along the lines of those SAT prep classes, to prepare bakers for the RBA certification Pollock is excited to get this newest venture off the ground

“It’s going to be really neat for home business bakers who would like to be certified,” she said “Being certified makes a business sound more legit and it makes the businesses themselves feel more legit ” GN

Winn-Dixie Lowers

Prices on 150+ Ever yday Items

Winn-Dixie is helping customers stretch their grocery budget by lowering prices on more than 150 ever yday items Through the grocer’s “Down Down” program, customers can save more than 15 percent on average at their neighborhood store

Discounted products for the spring season include fresh produce and dairy items, pantry staples, frozen appetizers and meals, family favorite snacks, health and beauty products and essential household cleaning supplies

Items included in the “Down Down” program are updated each season, giving shoppers more saving opportunities on their favorite products throughout the year

With consumers observing an overall inflation rate of 5 4 percent across the countr y in 2022, average inflation rates are predicted to slow this year with a 2 8 percent increase forecasted for 2023, according to the Federal Open Market Committee, which operates within the Federal Reserve System

Given these projections, many customers

are still looking for additional ways to save more money on their grocer y bill WinnDixie is committed to helping neighbors nourish themselves and their loved ones while minimizing spending by offering discounts on most-shopped items with its “Down Down” program

“We know saving money without sacrificing quality is a top priority,” said Dewayne Rabon, chief merchandising officer for Southeastern Grocers, “and we are committed to helping our customers stretch their hard-earned dollars

“Through our signature ‘Down Down’ program, with prices that are down and staying down, we strive to make it easy for busy shoppers to maximize value on their grocery budgets At our local Winn-Dixie stores and online, our neighbors can trust they will find top quality items at winning prices ”

Winn-Dixie provides discounts on national brand items along with its awardwinning line of SE Grocers products, including grocery essentials such as petite

diced tomatoes, ovenroasted deli chicken, sour cream, fruit snacks, oldfashioned oats and more Customers can find “Down Down” items marked with a red hand on signs and tags throughout Winn-Dixie stores

As an added convenience, the grocer ’ s online ordering platform offers customers grocery delivery and curbside pickup with the same savings benefit of in-store deals and promotions, including “Down Down” pricing Customers can place an online order through the grocer ’ s website or app to save while enjoying convenient delivery in as little as two hours or easy curbside pickup at their participating neighborhood store Orders of $35 or more will automat-

ically receive free delivery or pickup, for a limited time

In addition to shopping items identified in Winn-Dixie’s spring “Down Down” program, customers can maximize their savings by using the grocer ’ s loyalty program with the Winn-Dixie app Ranked by Newsweek as one of the best grocery loyalty programs in the country several years in a row, Winn-Dixie’s rewards program offers points that can be redeemed for money off groceries, as well as Myster y Bonus points multipliers and personalized rewards offers GN

Budderfly, Carrier to Distribute Energy-Efficient Heating, Cooling Units to Restaurants

Budderfly has signed a high-volume contract with Carrier to deploy thousands of Carrier’s most efficient commercial packaged rooftop units to small and mediumsized businesses across America, primarily fast food, quick service and casual dining restaurants This agreement will enable Budderfly’s customers to start saving and accelerate the reduction of their carbon emissions

Budderfly has purchased more than 2,000 WeatherExpert ultra high-efficiency single-packaged rooftop HVAC units with

Cruise Line

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dietary requirements were among the areas of least concern among the cruise F&B community,” Payne writes

This year, cruise lines are ramping up to serve more local dishes and mindful culinary experiences, Payne writes

“The top three food trends this year and next are local culinary (61 11 percent), sustainable seafood (35 19 percent) and meat substitutes (24 07 percent),” she writes “Zero-waste cooking and clean eating scored just over 20 percent, racking up 22 22 percent and 20 37 percent, while Instagramable dining experiences, sustainable agriculture and veganism received less than a fifth of the vote with 18 52 percent each Cuisine-fusion scored 12 96 percent

“Signifying passengers’ inclination towards more ethical dining practices in the future,

plant based produce accumulated 11 11 percent of votes, and vegetarianism and cru-

Puron (R-410A) refrigerant from Carrier to be delivered in the second quarter of this year This specific design is Carrier’s most efficient commercial packaged rooftop unit and boasts some of the industry’s highest Integrated Energy Efficiency Ratios available The units exceed several high-efficiency benchmarks, including the Department of Energy’s Advanced RTU Challenge, the American Society of Heating, Refrigerating and Air-Conditioning Engineers 90 1, ENERGY STAR efficiency thresholds and Consortium for Energy Ef-

elty-free produce, 9 26 percent of votes ”

Low- to no-alcohol beverages is seen as the top beverage trend, drawing half of the respondents, with craft-spirit fusions (37 percent) and health supplement drinks (37 percent) Other results were cocktails and cold-brew coffee (26 percent), zero-calorie (22 percent), clean drinking (19 percent) and mood-altering drinks (17 percent)

“While democratization of wine and plant-based dair y alternatives took 14 81 percent of votes each,” Payne writes, “bioengineered brews and high protein substitutes accounted for 12 96 percent, with crypto cocktails receiving the least amount of votes at 11 11 percent ”

As the world opens back up again, cruise lines will offer more global cuisines, Payne writes

“Cruise ship cuisine will continue to be expansive, exhibiting a diverse range of culinary options from around the world ”

Expect to see more Eastern Mediterranean food (52 percent) as well as Japanese (35 percent), South American (33 percent) and Korean (30 percent) cuisines

ficiency criteria

Budderfly’s solutions are provided at zero upfront cost to the customer Cost savings are generated from the energy efficiency upgrades, as well as from managing, monitoring and optimizing Budderfly customers’ energy use and demand

Budderfly, ranked as one of the fastestgrowing Energy Efficiency as a Ser vice companies in the United States, is a top sustainability partner for businesses with repeatable footprints, such as restaurant chains, assisted living facilities, retail fran-

“Indian cuisine was considered less likely to flourish onboard vessels,” Payne writes, “taking 16 67 percent of nominations and Levantine cuisine recorded 7 41 percent of votes

“Grab and go racked up a substantial 46 30 percent, showing continued prevalence for quick and convenient bites,” she writes

Seafood was cited as highest in demand but most difficult to order (44 percent), followed by poultry (31 percent) and red meat (26 percent) Meat substitutes drew only 13 percent of votes

“Recent trends towards plant-based foods and health conscious options have impacted the sector, each categor y being selected by just under a quarter of survey participants (24 07 percent),” Payne writes “Dairy alternatives scored 14 81 percent, in contrast to dairy products at 7 4 percent

“Produce as well as fresh fruit/veg earned a fifth of the vote at 20 37 percent and 18 52 percent, while grain was of less concern when it came to customer demand and sourcing challenges, attracting 3 70

chises and more Budderfly installs, monitors, and manages a combination of patented technologies, equipment upgrades and proprietary energy software for its customers at no out-of-pocket cost B u s i n e s s e s b e n e f i t w i t h l o w e r e n e rg y bills, a reduced carbon footprint, more rel i a b l e o p e r a t i o n s , a n d a n i m p ro v e d c u st o m e r a n d e m p l o y e e e x p e r i e n c e B u d d e rf l y r a n k e d N o 2 i n e n e rg y c o m p an i e s a n d N o 1 0 o v e r a l l o n t h e 2 0 2 1 I n c 5 0 0 0 A m e r i c a ’ s F a s t e s t - G ro w i n g P r i v a t e C o m p a n i e s l i s t GN

percent of votes ”

Cruise lines found obtaining beverages a breeze to obtain, compared to food, with only 19 percent reporting issues getting alcoholic beverages and 6 percent having problems getting low- to zero-calorie beverages and coffee

“Packaging as a whole was not seen as a cause of concern with the exception of ecofriendly packaging, which chalked up 27 78 percent of votes,” Payne writes

Industry professionals expect technology to increasingly help in ser ving food and beverage to passengers, including ordering apps (61 percent), contactless ordering (37 percent), QR codes (30 percent) and virtual menus (28 percent) Nearly 43 percent said artificial intelligence will be utilized more in the next few years, especially for predictive ordering and waste management, with 28 percent saying AI will help offer virtual reality experiences

Seatrade conducted an online survey between October and November with 54 leaders in the cruise food and beverage community GN

Snack POS Adds Dual Pricing Feature

Snack POS, a processor-agnostic restaurant point-of-sale software, launched its dual pricing feature, which allows restaurants to clearly display card versus cash pricing on point-of-sale terminals at the time of sale

The new feature addresses the rising costs associated with credit card processing fees, which have become a significant expense for many restaurants With the dual pricing feature, restaurants can now offer a discounted price for customers who pay with cash or other non-credit card methods while providing transparency at the time of

Restaurant

Continued from PAGE 1

food industr y leaders such as Panera, Panda Express and Pizza Hut hire talent “ R e s t a u r a n t s w e re o n t h e f ro n t l i n e s o f t h e p a n d e m i c , s o a l o t o f p e o p l e i n t h o s e j o b s w o u l d p o t e n t i a l l y b e e x p o s e d t o i l ln e s s o r w h e n c o - w o r k e r s s t a y a t h o m e , t h a t c re a t e s a l o t o f s t re s s a n d a n x i e t y, ”

Holwell said “There was not enough staff t o h e l p c u s t o m e r s o r c u s t o m e r s d i d n ’t u n d e r s t a n d w h y s e r v i c e w a s s l o w e r, s o t h a t l e d t o f r u s t r a t i o n o n t h e c u s t o m e r s ’ s i d e a s w e l l a s f r u s t r a t i o n o n t h e e m p l o ye e s ’ s i d e

“Then there was competition from those offering higher paying jobs,” he said “It’s getting a little easier than it was ”

Then there was the Great Resignation, when millions of Americans working in the restaurant industry left it altogether Holwell said some 80 percent of the restaurant workforce questioned whether to continue working in the industr y as the option of working from home appealed to those wanting a safer environment and a job with less stress

“Another thing that happened is that because of restaurants having to cut back their hours, there were not as many shifts, so the employees were not making as much money, ” Holwell said

Many restaurant workers are part-time employees, so the lure of gig work such as ride sharing or delivery ser vice, in which the hours worked are tailored to the per-

Meat & Poultr y

Continued from PAGE 1

Va , that will be expanded with the funding Vilsack and Deputy Secretar y Jewel Bronaugh visited with local producers and members of the community to discuss the importance of these investments to the region’s economy

USDA is providing the $59 million in grants to five independent processors under the Meat and Poultry Processing Expansion Program The funding will help build new processing plants, create hundreds of jobs, give local producers and entrepreneurs more options and business opportunities, and give consumers more options at the grocery store

In Virginia, Shenandoah Valley Organic LLC is receiving a $3 6 million grant to ex-

checkout

“We understand the challenges that restaurants face when it comes to managing costs and profitability, especially in today’s competitive market,” said Shmuly Preizler, CEO “Our new dual pricing feature is designed to help restaurants reduce the impact of credit card processing fees on their bottom line, while also providing customers with flexibility in their payment options ”

The new feature is available as part of Snack’s restaurant POS software, which is

son, drew workers from the restaurant industry, Holwell said

“There are two things that restaurants need to focus on, ” Holwell said “One is the work environment, providing the safest and best work environment you possibly can

“Sometimes, it can be simple things, such as having sanitizer policies in place to help prevent people from getting sick We don’t see as much COVID now, but better work environments are appealing to attract employees,” he said

“The other thing restaurants can do –and this is probably more important – is to create a quick way to hire people,” Holwell said “If somebody is applying for one job, they’re applying to five or six jobs that week Whoever responds first, whoever responds best wins that candidate

“If you have a lot of friction in the application process, you ’ re going to have a very hard time hiring over and over again ”

That makes hiring in a turnover-rich industry more difficult, even without a pandemic, he said

“The application and hiring process should be as simple as possible,” Holwell said

Restaurants can streamline the process by having a system that lets the applicants choose from approved interview times, he said Technology also can help screen qualified candidates from unqualified applicants

In addition, having an automated reminder process, in which the applicant is sent a message confirming the inter view

pand its organic chicken processing facility in Harrisonburg to meet increasing demand The grant will be used for equipment purchases, new conveyor lines, building and site modifications, and a new wastewater treatment system

The improvements will help the facility alleviate processing bottlenecks and nearly double its processing capacity to 630,000 birds per week These investments will create 300 jobs and enable Shenandoah Valley to provide more processing options and choices for customers

In Idaho, Riverbend Meats LLC is receiving a $25 million grant to help build an environmentally friendly beef processing plant in Idaho Falls The funding also will be used for custom equipment and installation of nine miles of mainline gas pipe The project is expected to double the plant’s capacity from 300 head per day to 600, increasing

designed to help restaurants streamline their operations, improve efficiency and provide a seamless experience for both customers and staff The software includes a wide range of features, including menu management, order management, payment processing and reporting, as well as support for online ordering and delivery services

Restaurants that adopt the new dual pricing feature will be able to customize the fee amount, as well as the discount amount for cash payments, to suit their individual

appointment, reduces time wasted due to no-shows

B a y a rd w o r k s w i t h c l i e n t s t o p o s t j o b s i n o n l i n e s i t e s s u c h a s L i n k e d I n a n d Z i p R e c r u i t e r t o s p e e d u p t h e p ro c e s s o f re c r u i t i n g c a n d i d a t e s R e s t a u r a n t s o n t h e i r o w n n e e d t o b e a w a re o f a n a p p l i c at i o n p ro c e s s c o m p a t i b l e w i t h m o b i l e d ev i c e s

“Right now, advertising jobs in the right places is important,” Holwell said “Ninety percent of restaurant workers want to apply over a mobile device ”

As an industry, Holwell said, restaurants should address wage disparity

“Restaurants need to make a profit They need to pay bills,” Holwell said “It’s one of those tough business decisions, to pay a competitive wage, but it helps in recruitment ”

If inflation slows, he said, wages could grow, which would in turn slow down the turnover rate and might not require increasing product costs

Sometimes, restaurants can offer incentives to compensate for a lower wage, Holwell said, from health care to training for management “ I t ’ s g o o d a s l o n g a s t h a t i s e x t r a o b v io u s t o t h e c a n d i d a t e w h e n a p p l y i n g f o r t h e j o b , ” h e s a i d “ T h e y w o u l d h a v e t o k n o w u p f ro n t w h e n t h e y ’ re a p p l y i n g f o r t h e ro l e T h e c a n d i d a t e c o u l d d e c i d e t o w o r k t h e re i f i n t w o y e a r s , t h e y c o u l d re a c h m a n a g e m e n t l e v e l T h a t m e a n s m o re s t a b i l i t y a n d t h a t ’ s w h a t p e o p l e w a n t , a s t a b l e j o b ”

Holwell called Oregon-based Black Rock

the price ranchers receive for their cattle and lowering costs for consumers

In South Dakota, CNF Enterprises LLC is receiving a $3 3 million grant to help build a 30,000-square-foot processing facility in New Under wood The facility will have the capacity to process 4,000 head per year, including beef, pork, lamb and buffalo CNF Enterprises is a new company that was formed to help meet the increasing demand for high-quality, locally sourced meat products

Through the American Rescue Plan, the Bipartisan Infrastructure Law, and the Inflation Reduction Act, the Biden-Harris Administration has made once-in-a-generation investments in rural America These investments have provided USDA with an unprecedented amount of resources to invest in rural communities and transform our food system

needs The feature also includes robust reporting capabilities, allowing restaurants to track credit card fees and discounts, and analyze their impact on profitability over time

“We’re excited to offer this new feature to our customers, and we ’ re confident that it will help them to run their businesses more efficiently and profitably,” Preizler said “We’re committed to providing the best restaurant POS software on the market, and we believe that this new feature is a testament to that commitment ” GN

Coffee a perfect example Black Rock is expanding quickly across the West and Southwest and having no problem staffing its cafes with young employees eager to learn management skills

“There definitely is a huge amount of young people who, if given the right opportunity and have a coach to see them through it, they take off,” co-founder Jeff Hernandez told Gourmet News “It’s so humbling to see young people, especially young ladies, succeed It’s super impressive for my daughters to see the impact they can have in the world when they take it into their own hands ”

E n t e r p r i s e R e n t - A - C a r a n d M a r r i o t t H o t e l s a re g o o d e x a m p l e s o f n o n - f o o d c o m p a n i e s t h a t a re f a m o u s f o r t h e i r m a na g e m e n t g ro w t h p ro g r a m s , H o l w e l l s a i d M a r r i o t t , f o r e x a m p l e , t e l l s p e o p l e h i re d a s f ro n t - d e s k c l e r k s i f t h e y s t a y f o r a f e w y e a r s , t h e y c o u l d b e g e n e r a l m a n a g e r o f t h e p ro p e rt y

“And the pay for that is significant,” he said “They have the opportunity for a long-term career with a salary that will support buying a car and home ”

Bayard’s clients typically have thousands of jobs to fill, so smaller restaurants or restaurant groups can’t rely on the company ’ s resources Sometimes, though, smaller businesses have an advantage over bigger ones when it comes to introducing new systems to help with recruiting, Holwell said

“Smaller businesses can be more innovative, more nimble than larger companies,” he said GN

In November, USDA awarded $75 million to 22 projects under MPPEP In Januar y, USDA awarded an additional $12 million to three more MPPEP projects The program is one of many actions that USDA is taking to expand processing capacity, create more revenue streams and market opportunities for producers, and transform the nation’s food system

Under the Biden-Harris Administration, Rural Development provides loans, grants and loan guarantees to help expand economic opportunities, create jobs and improve the quality of life for millions of Americans in rural areas This assistance supports infrastructure improvements; business development; housing; community facilities such as schools, public safety and health care; and high-speed internet access in rural, Tribal and high-poverty areas GN

Stonewall Kitchen Strawb erry Fig Jam

Stonewall Kitchen, a leading specialty food company, continues to wow customers with their innovative jarred goods Ever since their start at a farmers’ market in 1991, jams, chutneys and jellies have lined their best-sellers list And today, these unique and bold flavor combinations still delight jam enthusiasts of all ages

J u s t t a k e t h e

S t r a w -

Nicolas Alziari Lemon Flavored EVOO

c y t o t o a s t a n d e l ev a t e s re c i p e s f o r v i n a i g re t t e s Customers can take any meal to the next level with this fruity spread that’s sure to be a berry fig deal!

Stonewall Kitchen www.stonewallkitchen.com

Tor tuga Tennessee Whiskey Spice Cake

Tortuga is a world-renowned brand that continues to lead the gourmet and spirit cakes category by heavily focusing on innovation and ensuring that its consumers are presented with innovative and new options

Tortuga has been doing business with the cruise channel, major big box retailers in North America, department and grocery stores and the gifting sector for over 35 years Given the company’s recent success with evolving from its world-famous rum cakes and creating a new cake with bourbon, the Kentucky Bourbon Butter Cake, Tortuga continues to explore the spirits world

From this evolution, Tortuga’s Souther n Trio range was bor n, which consists of

Kentucky Bourbon Butter Cake, Moonshine Apple Pie Cake and the newest addition, Tennessee Whiskey Spice Cake It is carefully crafted with Tennessee Whiskey’s rich aroma and complex flavors and the distinct notes that emerge from the spices All three flavors are available in the standard sizes – 4 ounces, 16 ounces and 32 ounces Tortuga’s new selection of spirit cakes are inspired by America’s oldest and traditional delectable recipes and give consumers the opportunity to experience unique flavors characterized by bold notes and magnificent richness

Tortuga Spirit Cake Company

786.817.6880

www.tortugaimports.com

Aussie S elect Australian Lamb

Ready for a SLICE of the action? Aussie Select® is a trailblazing brand of hand crafted, premium charcuterie featuring all-natural pastureraised Australian Lamb A cart-stopping new flavor experience for your customers, available in three flavors, presliced and 4ounce/pack: Lamb

Pastrami, Agave

Rosemary Lamb

Ham and Tikka Masala Lamb Ham All products are Certified Halal, chef-developed and answer the call for unique food that reflects today’s desire for new flavors

and great taste, health and wellness and sustainability Need more? Eighty-nine percent of consumers stated they definitely or probably would buy Aussie Select products Lamb is outgrowing all traditional meat offerings and the total fresh meat category, and charcuterie interest has increased 428 percent in the past five years Let’s talk! Contact Jaclyn Glatzer

World Select Cuts www worldselectcuts com

STAR Double-Stuffed Jalap eño and Garlic Olives

Both garlic stuffed and jalapeño stuffed varieties are growing faster than the category and STAR has combined the two popular flavors into its new, colossal sized, flavorpacked olives

Introducing STAR Double-Stuffed Jalapeño and Garlic Olives Harvested while still young, these large-sized olives pack a whole lot of flavor

Featuring artisanal quality, these are the perfect balance of flavors, not too spicy and not too salty Enjoy straight out of the jar, in charcuterie platters or use as a spicy garnish for your favorite drinks

Contact Borges USA for more product information

Borges USA www.borgesusa.com

Nicolas Alziari has owned one of the most important French olive-growing fields since 1868 Focusing on every detail of olive oil production, this supplier prides itself on quality and being the finest connoisseur of olive oil This supplier pushes innovative harvesting techniques to the extreme and constantly invents new methods of extraction in their mill, revolutionizing the world of olive oil by creating exceptional blends

Nicolas Alziari has crafted a delicious lemon-infused olive oil housed in a convenient aluminum pump bottle This item is perfect for spritzing flavor onto roasted vegetables or bringing out the flavor of a nice steak The small, 100-ml bottle also

makes it the perfect product for an on-the-go cook The flavors packed in this bottle represent innovation while still keeping the traditional undertone the supplier is known for Nicolas Alziari’s Lemon Flavored EVOO Pump 100 ml is imported directly from France and is available at The French Farm Go online or call for more information

The French Farm

713 660 0577 www thefrenchfarm com/nicolas-alziari

Monti Trentini Black Truffle Caciotta

Monti Trentini’s aged Black Truffle Caciotta is the evolution of the company’s best seller, Caciotta Tartufo

The Black Truffle Caciotta cheese is aged for a minimum of three months, hand rubbed weekly and “cured” by expert affineurs The taste of the aged cheese and the texture of the curd marry perfectly the truffle flavor given by the real Italian black truffle pieces that are inside

Beyond that, the aged truffle caciotta is differentiated by a black coating all around the wheel and engraved (not painted) logos Each small logo on the outer part is

placed to help cut wedges of 8 ounces, approximately

The vacuumpacked wheels come one per box The box can be generic or more luxurious The luxury box version, ideal for gifts or display, presents the same patter n of the cheese, which can also be personalized

The product has 180 days of shelf life; the average weight of each wheel is 5 pounds

Monti Trentini

www.montitrentini.com

Halladay’s Har vest Barn Burger and Grill Blends

For customers looking to step up their grilling game, Halladay’s Harvest Bar n has the perfect selection of tasty blends to make grilling easy and delicious The best-selling Steakhouse Burger Blend is simply added to fresh ground beef One package contains enough seasoning to make 16 thick and juicy burgers that are full of flavor Other popular burger blend flavors include Maple Bacon, Farmhouse Onion and Buffalo Blue Cheese With people staying home more frequently, and entertaining from

home, Halladay’s has seen the entire line of grilling blends double in sales for retailers Halladay’s Harvest Bar n Vermont Maple Grill Glaze is a new and popular addition to the grilling lineup Simply marinate chicken, pork or salmon and a delicious glaze will form as you grill Include the Barbeque Rub for Chicken and Ribs and Sweet & Spicy Jerk Chicken Blend to round out your grilling selection

Halladay’s Har vest Barn www halladays com

Sunday Night Fo o ds Desser t S auces

Rich, velvety, luxurious Made from the highest-quality ingredients on Earth, Sunday Night Foods’ award-winning premium dessert sauces are pure chocolate ganache in a jar Using a classic French technique, Sunday Night Foods makes each small batch with legendary Guittard chocolate and cocoa, cane sugar, fresh cream and butter, pure Nielsen-Massey vanilla and sea salt to create chocolate euphoria

Founder Eileen Gannon created the brand so people can easily enjoy feeling comfort, care and kindness on any day of the week The company works with the National Alliance on Mental Illness in the hope that, through baking, everyone can stay present, find purpose and create joy within and around them

Sunday Night Foods

www sundaynightfoods com

Fall River Wild Rice

Interest in plants and grains is soaring, as shoppers look for new ways to eat healthy

High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available It was a staple food of several Native American tribes, who called it “manoomin,” or “precious grain ”

Fall River Wild Rice brings this culinary gem to your store shelf This naturally cultivated wild rice is great in salads, soups and stir fries However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts Fall River’s Fully Cooked Wild Rice is high-protein good-

Ho ward Pro ducts Cutting Bo ard

ness in seconds

The only cereal grain native to North America, wild rice is not even a rice at all It is the seed of Zizania palustris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley in the shadows of the Sierra Nevadas and the Rockies Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges

Fall River Wild Rice 800.626.4366 www.fallriverwildrice.com

Cafe Spice Chicken Tikka Masala

L o c a t e d i n N e w Yo r k ’s H u d s o n Va l l e y, Cafe Spice prepares authentic global cuisine for retail grab-n-go and foodservice

The collection of restaurant-quality meals i n c l u d e s s o m e t h i n g f o r e v e r y o n e : G A P A n -

i m a l We l f a re C e r t i f i e d c h i c k e n , v e g e t a r i a n ,

p l a n t - b a s e d , d a i r y -

f re e a n d g l u t e n - f re e

o p t i o n s , a l l f u l l y

c o o k e d a n d re a d y t o h e a t a n d e a t w i t h i n

m i n u t e s W i t h b r i g h t ingredients and freshly ground spices, the aut h e n t i c C h i c k e n T i k k a M a s a l a re c i p e w o n t h e S p e c i a l t y F o o d

A s s o c i a t i o n ’s s o f i Aw a rd o n n u m e ro u s o c c a s i o n s ! Te n d e r p i e c e s o f c h i c k e n a re marinated, roasted and then simmered in

a s i g n a t u re T i k k a M a s a l a s a u c e , p a i re d with Basmati rice that’s delicately infused w i t h s a ff ro n , c a rd a m o m a n d b a y l e a v e s C h i c k e n T i k k a M a s a l a i s o n e d e l e c t a b l e

d i s h a m o n g s t m a n y –

B u t t e r C h i c k e n M e a tb a l l s , C h i c k e n V i nd a l o o a n d P o t a t o & C a u l i f l o w e r C u r r y, t o n a m e a f e w o t h e r s W i t h c h e f - c r a f t e d re c i p e s , C a f e S p i c e b r i n g s b o l d l y d e l ic i o u s f l a v o r s t o e v e r yo n e , t o e n j o y a n y w h e re – n o t r a v e l re q u i re d !

Cafe Spice 845 863 0910 www.cafespice.com

OMG! Pretzels S weet Surprise Pack

This collection of sweet flavors is sure to wow any sweet tooth

Snack lovers will enjoy the classic blend of cinnamon and sugar with Sweet & Salty Pretzels, a hint of heat with Sweet & Spicy and Sweet Chili varieties, and some good old-fashioned nostalgia with Salty Butterscotch Pretzels

Each flavor is mouthwatering on its own, plus people can drizzle them with chocolate for some extra indulgence

OMG! Pretzels uses wholesome ingredients and carefully crafted family recipes to make delicious, bite-sized, sourdough pretzel nuggets that are perfect for every

BeBOLD Energy Bars

Trivia: What’s the hottest new womanowned, plant-based product launched by Stacy of Stacy’s Pita Chips? Refrigerated BeBOLD energy bars! Not only delish and created with the same integrity as the pita chips, but they’re gluten and dairy free, plant-based and a simple combination of nuts, nut butters, oats, chia, wildflower honey and maple Soooo good! They come

occasion It’s the premium quality and unforgettable taste that make OMG! Pretzels the obvious choice for customers in search of a superior snack

The Sweet Surprise variety pack makes a wonderful gourmet gift for any foodie and is great for Valentine’s Day promotions Once you pop one in your mouth, OMG! comes popping out! For more information on becoming a retail partner, contact OMG! Pretzels or look the company up on Faire

OMG! Pretzels www.omgpretzels.com

With Howard’s Cutting Board Cleaner, now the entire cleaning, oiling and conditioning process can be done from products manufactured by the same company, which gives consumers confidence that all three products will work together perfectly Ideal for cleaning and preparing wood surfaces before using Howard Butcher Block Conditioner or Cutting Board Oil

C u t t i n g B o a rd C l e a n e r e ff e c t i v e l y cleans and neutralizes odors on well-used wood cutting surfaces including butcher b l o c k s , c u t t i n g b o a rd s , w o o d e n b o w l s and utensils The natural cleaning properties of lemon oil and coconut soap safely c l e a n a n y w o o d s u r f a c e , l e a v i n g i t s m e l l i n g f re s h S p e c i a l l y f o r m u l a t e d f o r safely cleaning any wood surface Ingredients include coconut soap, coconut oil, g l y c e r i n , s a l t , c i t r a l , l a u r y l g l u c o s i d e , l e m o n t e r p e n e s , f o o d g r a d e m i n e r a l o i l

a n d x a n t h a n g u m

S a f e t o u s e o n a n y

w o o d s u r f a c e t h a t

m a y c o m e i n t o c o n -

t a c t w i t h f o o d ,

H o w a rd ’s C u t t i n g

B o a rd C l e a n e r d o e s not contain bleach or any other harsh ingred i e n t s t h a t c a n m a k e w o o d e n b o a rd s s o f t and gummy, reducing the life of the board

Start selling Howard

in two flavors: Chocolate Chip Almond Butter and Chocolate Chip Peanut Butter

BeBOLD 855 623 2653 www.beboldbars.com

As a Maine-based company, Stonewall Kitchen loves to celebrate classic New England ingredients in their exceptional array of jams, jellies, chutneys and more Inspired by fresh farmers’ market finds, its Maple Apple Jam is an innovative take on regional favorites

This spread features crisp apples for an orchard-fresh taste and rustic texture El-

Ariston 4-Leaf Organic & Infused Balsamic Vinegars

Ariston’s line of organic balsamic vinegars are characterized by a perfect balance between sweet and sour This product is made exclusively with GMO-free and organically farmed grapes, without pesticides involved The entire production process is certified in order to guarantee consumers the compliance with highest organic farming standards, guaranteed by the CCPB certifying body

This balsamic is naturally dark and dense, with a 5 percent acidity content The balsamic is sweet with a very light pungency and an extremely thick consistency They have tasting notes of raisins, plum

Cutting Board Cleaner today!

Minimum

wholesale orders are only six cases

Howard Products 800 266 9545 www howardproducts com

Stonewall Kitchen Maple Apple Jam

evated with a splash of maple syrup and a touch of pure cane sugar to balance sweet and tart notes, it’s a crowdpleaser when added to all sorts of breakfast staples Customers can swirl it into tangy yogurt or spoon it over French toast for mor ning treats that are full of fruity flavor

Stonewall Kitchen

www.stonewallkitchen.com

and some smoothness from oak barrels Pairs well with any fine cheese or fruit Finishing all dishes including salads, filet mignon, seafood dishes, grilled vegetables, certain desserts, vanilla ice cream, Greek yogurt, gelato and many more Also, great for salad dressings and entertaining guests Even delicious in drinks and seltzer water!

Ariston’s 4-Leaf & Organic Balsamic Vinegar comes to you in a beautifully packaged box

Ariston Specialties 860 263 8498

www.aristonspecialties.faire.com

Jasp er Ranch Churro Pop corn

Starting with the finest Califor nia almonds from its own orchards, Jasper Ranch creates exceptional snacks and mouthwatering confections Churro

Popcor n is a new addition and already a top-selling product within the Jasper Ranch brand It is carefully created in small batches to maintain

quality and freshness The handcrafted rich caramel is generously coated on jumbo mushroom popcor n and tossed with cinnamon and sugar Sold in an 8ounce kraft zipper pouch, this item is a great addition to any gift basket or store shelf Not to mention, it makes the perfect sweet treat for snack lovers!

Jasper Specialty Foods

800.255.1641 www.jasperspecialtyfoods.com

Diageo CEO to Address The Beverage Forum

Claudia Schubert, CEO of Diageo North America will deliver a keynote address at The Beverage Forum: A Blueprint to Beverage Market Success

With more than 20 years in the drinks industry, Schubert is known for her commercial and strategic thinking, as well as the ability to transform businesses and lead change across an entire organization She has extensive multi-market experience –having led Diageo Continental Europe, Russia and Eastern Europe, a spirits and beer business made up of 20 countries

As president of Diageo North America, Schubert oversees the largest and most

Private Equity Focus of Talk at Global Pouch Forum

profitable market for the global beverage alcohol leader and is helping drive the company ’ s ambition to be one of the most trusted and respected consumer products companies in the world

Other keynote speakers are Bill Newlands, president and CEO of Constellation Brands, and Kyle Norrington, U S chief commercial officer of Anheuser-Busch

The Beverage Forum attracts key leaders and innovators from a broad array of beverage companies to address the next generation of the beverage market The forum is set for May 2-3 at the Westin Chicago River North in Chicago GN

TRADESHOWCALENDAR

(dates subject to change)

June 4-6

April 12-13

Converters Expo Green Bay, Wisconsin

www packagingstrategies com/convertersexpo com

April 18-19

Ingredient Marketplace, SupplySide East Secaucus, New Jersey

east supplysideshow com

April 24-27

GFSI Conference

Atlanta, Georgia

www conference mygfsi com

April 29-30

Pizza City Fest

Los Angeles, California

www pizzacityfest com/events/los-angeles

May 2-3

The Beverage Forum Chicago, Illinois

www beverageforum com

May 7-10

Craft Brewers & Brew Expo America

Nashville, Tennessee

www brewersassociation org

May 8-11

Food Safety Summit

Rosemont, Illinois

www foodsafetysummit com

May 22-25

Sweets and Snacks Expo

Chicago, Illinois

www sweetsandsnacks com

Dairy Deli Bake Seminar & Expo Anaheim, California www iddba org

June 6-8

Global Pouch Forum Rosemont, Illinois

www packingstrategies com

June 16-18

International Society of Sports Nutrition Fort Lauderdale, Florida

www sportsnutritionsociety org

June 25-27

Summer Fancy Food Show

New York City, New York

www specialtyfood com

July 9-11

School Nutrition Association Denver, Colorado

www schoolnutrition org

August 28-30

Western Foodservice & Hospitality Expo

Los Angeles, California

www westernfoodexpo com

Sept 7-8

Plant Based World Expo North America New York City, New York

www plantbasedworldexpo com

Oct 11-13

Food Automation and Manufacturing Symposium and Expo

Bonita Springs, Forida www foodengineeringmag com

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Now in its 26th year, the Global Pouch Forum will continue to provide valuable networking opportunities and essential content from experts who develop, supply, buy or recommend flexible product packaging materials including pouches, films and machinery

Rick Weil, managing director of Mesirow Investment Banking will present “Investment and Growth in Packaging” in a keynote

Since 2010, the mergers and acquisition marketplace in the plastic packaging sector, including flexible packaging, has been extremely active – driven largely by the heavy influx of private equity into many sectors

of plastic packaging The private equity industr y has well over $1 trillion to invest, and they are attracted to the growth, ubiquity, resilience and prospects of the plastic packaging industry

Weil’s presentation will provide an indepth view of the state of M&A in the plastic packaging sector in North America, Key challenges and opportunities in the flexible packaging business sector and a projected outlook for packaging activity for the next few years

The Global Pouch Forum will be held June 6-8 at the Hyatt Regency O’Hare in Rosemont, Ill GN

Seafood Expo Asia Accepting Speaking Proposals

Speaking proposals are being accepted for Seafood Expo Asia The conference program will be held during the 11th edition of Seafood Expo Asia, Sept 11-13, at Sands Expo and Convention Centre in Singapore

The Seafood Expo Asia conference is an opportunity to share insights, exchange ideas, promote collaborations and foster successful contributions to the seafood industry in Asia Industry professionals represented include seafood suppliers, seafood importers/exporters, wholesalers/distributors, retailers, foodservice professionals, academic, research, industry institutions and

associations

Insights covering the most important and timely issues relevant to the current business environment and of educational value are of special interest

Priority consideration will be given to the following topics: Asia seafood market and product trend, pricing and supply outlook, new technology in seafood processing, offshore aquaculture, technology and innovations and social responsibility and sustainability

Proposals must be received by April 21 GN

Food Safety Summit Presents ‘Risk Culture’ Talk

The Food Safety Summit will present a keynote presentation on “Risk Culture: How to Balance Risks for the Safety of Consumers, Team Members and the Environment” on May 10

The panel discussion includes Michael Eckhardt, senior vice president, chief legal and risk officer and secretar y at Wawa; David McDonald, president of OSI Group; Randall Huffman, Ph D , chief food safety and sustainability officer of Maple Leaf Foods; and Lone Jespersen, Ph D , principal and founder of Cultivate SA

The keynote session will focus on a conversation with modern, for ward-thinking executives on the topic of balancing risks for the safety of consumers, team members

and the environment Participants will hear how successful food companies manage risks that sometimes compete for investments and leadership attention

L e a r n i n g h o w t o p a rt n e r w i t h c o lleagues from human safety, sustainability a n d a n i m a l w e l f a re i s a m u s t f o r c o m p an i e s t o i m p ro v e f o o d s a f e t y p e rf o r m a n c e and deepen the company ’ s food safety cult u re T h e e x e c u t i v e s w i l l a l s o s h a re s p ec i f i c c h a l l e n g e s a n d w i n s f ro m t h e i r re s p e c t i v e o rg a n i z a t i o n s , a l o n g w i t h t h e cultural solutions that help them successfully manage risk

The Food Safety Summit is May 8-11 at the Donald E Stephens Convention Center in Rosemont, Ill GN

Pizza City Fest: L.A. Highlights Diversity of Style in Southern California

pendent bakers and artisan produce suppliers

Hahn’s Bakery

The Los Angeles event will feature 40 pizzerias from all over Southern California with several styles, including Sicilian, artisan, Neapolitan, Detroit and even a few classified as “L A Style ” A special “Collab Lab” will see mashups between great inde-

The festival intends to bring the regional pizza community together and highlight the diversity – in both geography and styles – that the region exemplifies Through tastings, demos, classes and seminars, plus one-off collaborations, Pizza City Fest: L A stitches together the diverse regions and neighborhoods of Southern California’s multifaceted pizza quilt GN