Gourmet News • May 2021

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VOLUME 86 • NUMBER 5 MAY 2021 • $7.00 • Cascadia Creamery Wins Fourth Good Food Award PAGE 8

• Super Indulgent Ice Creams Offer Desserts for Dessert PAGE 10

• A Mild-Flavored Milk for the Dairy Averse PAGE 10

• Healthy Snacks from the Pacific Northwest PAGE 12

• Newell Brands Rewards Small Businesses Caring for Community PAGE 12

• Fontanafredda and FPT Industrial Prepare for World’s First Zero-Emissions Barolo

N E W S P A P E R

BY LORRIE BAUMANN

You won’t find either compassion or respect listed on the ingredients labels for Wicked Crisps, a brand of snack crisps that requires no compromises from consumers who want bold contemporary flavors in a snack that doesn’t ignore their nutritional needs. The seven flavors of vegetable crisps sold under the brand are Red Curry Hummus, a field pea hummus made into a crisp and baked with red curry flavor; Roasted Garlic and Asiago Cheese, which is what it sounds like baked into a broccoli crisp; Cheesy Cheese Pizza, which is a tomato crisp with cheese flavor baked in; Sea Salt and Hummus, which is a field pea hummus crisp

BY LORRIE BAUMANN

Little Toad Creek Brewery & Distillery is bringing out a Classic

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G O U R M E T

sprinkled with sea salt; Spinach Parmesan, which features Parmesan cheese baked into a spinach crisp; Sweet Potato Souffle, which combined whole sweet potatoes in a crisp with a little honey to sweeten it and vanilla for flavor; and Spring Vegetable Medley, which combines tomatoes, spinach, broccoli, sweet potatoes and field peas together with a little salt.

The Spring Vegetable Medley contains 120 calories in a 21-crisp serving that also delivers 13 percent of the daily value of calcium and just 3 grams of fat and 1 gram

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of total sugars. The 4-ounce bag contains four servings. The Sweet

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Mule in a can this month to join a line of three other playful takes

on the Moscow Mule that are made from real ingredients and then canned for consumers who plan to spend some time outdoors with their friends this summer while enjoying cocktails that feature complex flavors and natural ingredients. The three original flavors in the line are the Watermelon Jalapeño MixedUp Mule, Mojito Mixed-Up Mule and Gin & Grapefruit Mixed-Up Mule.

Maybe the Dish Should Be Grits and Shrimp

BY LORRIE BAUMANN

“They’re all not-from-concentrate and they pack all that fresh, natural flavor into the can,” said Teresa Dahl-Bredine, co-Owner of Little Toad Creek along with her husband, David Crosley.

Their business started out nine years ago as a remote inn and tavern at Lake Roberts, New Mexico, which is surrounded by the Gila Wilderness Area, the nation’s first national wilderness area – designated as wilderness in 1924 at the instigation of environmentalist

Marsh Hen Mill won two Good Food Awards this year, one for its Unicorn Grits and one for Black Eyed Peas. Unicorn Grits are so called because they’re made from a red corn, and the addition of a little lemon or lime juice as they’re cooking brightens the color to add a little magic, according to the company.

If it’s a surprise to see a brand other than Geechie Boy Mill winning prestigious prizes for grits, then you won’t be at all surprised to learn that they’re the same company – Geechie Boy Mill has changed its name to Marsh Hen Mill in a graceful gesture of acquiescence to the same kind of objections that caused Quaker Oats to retire Aunt Jemima and Mars Inc. to rename Uncle Ben’s Rice.

“Geechie” is a name that refers to the Gullah Geechie, the descendants of enslaved people who settled in the lowland areas of the Carolinas and Georgia. For a white farmer to call his tomato operation Geechie Boy was culturally acceptable in 1968, when Raymond Tumbleston trademarked the name and painted it on the sides of all of his buildings.

Tumbleston eventually sold the

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Potato Souffle contains 3 grams of fat and 3 grams of sugar in a 21crisp serving that also delivers 12 percent of daily calcium. They’re gluten free, non-GMO, organic

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T H E

A Crunchy Snack That’s Wicked Good

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F O R

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Cookies to Feed the Homeless and Hungry

BY LORRIE BAUMANN

Mystery novelist Charlotte MacLeod knew that all she had to say to describe a character that she wanted her readers to love was that she looked like a woman who made good cookies and would give you some. Angela Pepe, Owner of CurlyTop Baker, is a woman who makes good cookies and, if you just needed a cookie, she’s also a woman who would give you some.

If you can afford to buy your cookies, though, she’d rather sell them to you, especially if you’re buying for a specialty grocery store. “Twenty percent of our

proceeds go back to feeding the homeless. That’s our big why,” said Mark Pepe, her husband and CurlyTop Baker’s Managing Director.

“We also delivered trays of cookies to hospitals last week.

We’re always looking for ways to make an impact in our community.”

Angela and Mark Pepe found a commercial kitchen and launched their cookie business three years

ago as a for-profit way to fund Angela’s charity project of feeding the homeless. “As word spread on how good a product she had, she wanted to expand feeding the homeless,” Mark said.

“We’re working with specialty grocers and resorts in Las Vegas to develop our wholesale business.”

CurlyTop Baker cookies are made with premium ingredients like pure vanilla, real butter, cage-

free eggs and are offered in unique flavors that include Bacon Chocolate Chip, Campfire Cookie (a cookie take on a s’more); Potato Chipper and Raspberry Black and White. “We feel that we don’t want to compromise on quality,” Mark said. “Our signature cookie is our Chocolate Chunk Original. We are very generous with our cookies. You can tell what kind of cookie it is just by looking at it.”

In its four years in business, CurlyTop has expanded its market reach beyond the Las Vegas Continued on PAGE 16

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MAY 2021

FROM THE EDITOR IN CHIEF

GOURMET NEWS

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Hello again!

As the May issues of Kitchenware News and Gourmet News go to print, spring has well and truly come to our home in southern Arizona, which means day-time high temperatures have reached the 90-degree mark, and we’re starting to think about wildfire danger. We’ve also just passed the one-year mark since our governor bowed to the advice of public health authorities and sent us all home, which is where I am now, seating in my home’s backyard, where I am eating salads out of my garden and celebrating the arrival of a family of great-tailed grackles that are calling, whistling and singing from the top branches of the mesquite tree next to my patio door.

As a state, our case counts are still high, but our death rate is down, and while it’s sad that I don’t have to explain those terms to any of you, it’s a relief that, with some help from the Federal Emergency Management Administration, we’re advancing steadily on a goal of getting enough of our population vaccinated to have a prayer of achieving the herd immunity that will protect the most vulnerable among us.

It’s been a long road to travel, and all of us have asked at various points along it whether we’re almost there yet. The answer has always come back that we’re getting there, but we’re not there yet.

The parents among us know that the next question is always going to be, “How much longer?” or some variation of that.

As parents, we also know that the usual answer of, “Just another little while, and we’ll be there,” is only as true now as it often was on those long drives to visit faraway family. We were all just hoping that approaching darkness and exhaustion would overtake our kids before they realized that our cheery, “Not much longer now,” might have been just a teensy bit optimistic. Well, maybe that was just the case in my family – I’m sure that you never lied to your kids and then promised a stop for ice cream if they’d just stop squab-

bling over square inches of seat space.

So, how are y’all feeling? Tired yet?

Well, don’t worry, we’re almost there. Just a little bit longer now.

Seriously, though – y’all continue to take care and stay safe for as long as it takes, please. I want you to be there to greet me when we get there. Just leave the lights on for us – we’ll get there as soon as we can! GN

PUBLISHER

Kimberly Oser EDITOR IN CHIEF

Lorrie Baumann editor@oser.com SENIOR ASSOCIATE PUBLISHER

— Lorrie Baumann Editor In Chief

Jules Denton-Card jules_d@oser.com ASSOCIATE PUBLISHER

Sadly, that was Lorrie’s last Letter from the Editor.

Sorrow fills our hearts, a sorrow that is deep and personal. Lorrie Baumann, our Editor-in-Chief, has silently closed the door of life and departed from us. Our lives will be dimmer in the areas that she had brightened and enriched.

Lorrie Baumann was a woman who gave. She gave much to her work, to her writing and to those lucky enough to call her friend.

Lorrie joined Oser Communications Group as an Editor in 2004.

Lorrie was a strategic thinker, a visionary who was brilliant, innovative and creative. As such, she contributed much to the development of the company. She generously gave us her knowledge, expertise, and skills.

Lorrie was bright, logical and systematic in her thinking.

She was always willing to share her thoughts, ideas and information. Truly a splendid person of great intellect and a big heart.

In her career as Editor-in-Chief she worked with passion, integrity and energy. Lorrie was a genuinely warm and wonderful individual—one we will miss greatly. Our sorrow is lessened only slightly with the comforting thought that we had the privilege to know her.

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MAY 2021

cascadia creamery WINS FOURTH GOOD FOOD AWARD

BY LORRIE BAUMANN

John and Marci Shuman’s journey into cheesemaking started where their 20th century ended – with dreams about how they’d like to raise children. The couple was thinking about this as they entered the Gifford Pinchot National Forest together on a through hike along the Pacific Crest Trail and came to Trout Lake, Washington.

Ninety miles northeast of Portland, Trout Lake isn’t much more than a general store and a diner attached to a gas station, but it’s surrounded by forest, Mt. Adams presides over it as Odin over Asgard, and the valley’s slopes are carpeted in green. It’s a well-known resting point for through-hikers on the PCT, which was designated as a National Scenic Trail in 1968.

A couple of years after hiking the PCT, the Shumans, back home in their urban life in Portland, Oregon, had begun to think more about the way they wanted to raise their kids someday. They wanted their children to have a life close to nature in a place where they could grow up in an environment uncontaminated by pesticides. In the midst of those daydreams, those seeds sown by Trout Lake came out of dormancy and began to germinate.

The town had been founded by dairy farmers in the late 1800s. In the 1960s, the farmers on those slopes had begun planting fields with organically grown echinacea and other herbs. In 1974, Wendell Berry, poet-farmer and advocate of traditional agriculture, spoke at a symposium in Spokane, Washington, in which he advocated for strong, sustainable agriculture, and the seeds for Oregon Tilth, which certifies local organic farms, were sown. Fourth-gen-

eration local dairy farmers began to embrace organic practices to help them ride the dairy price roller coaster for commodity milk. By the dawn of the 21st century, Trout Lake was, altogether, an environment that welcomed a young family concerned about raising healthy children in a natural way.

The Shumans found some land where they could build a home, and Marci began to commute between there and her job in Portland while John looked for a way they might eventually be able to make a living in Trout Lake. “I wanted to be part of the local economy, not just a transplant into a country town,” John says. He offered his services to a local herb grower and worked at the farm for a while before he got to know a dairy farmer who would trade milk for his labor. “I was working for milk and making cheese with the milk to be part of the barter economy,” John says. “I traded the cheese for firewood and meat.”

“And, of course, we ate it and enjoyed it in our family meals,” Marci adds.

Within the year, the couple had decided to cash out of Portland and make Trout Lake their permanent residence, even though they still hadn’t quite decided how they were actually going to support the holistic, healthy organic lifestyle they’d envisioned. “What I had coming into it was a fascination and a passion for high-quality food, particularly raw food,” John says. “I sought out the dairy in the first place to get raw milk.... I want raw. I want authentic, something with a sense of place and a soul to it.”

Hearing about this from John, the Shuman’s neighbors began to point out that Trout Lake had once had a local

cheesemaking tradition. “As we started to get to know the area better, we realized that there was a cave named ‘Cheese Cave’ on the map that was being used to age cheese in the 1950s. We started getting little tip-offs about Trout Lake’s cheesemaking history from some of the local oldtimers,” Marci said. Following the tips, they found a World War II-era newspaper article that described the local cheesemakers of that era. During the war, imports of French Roquefort cheese had been disrupted, so in the late 1940s, the U.S. government had sent surveyors to Trout Lake to look for dairy producers and caves where the conditions in which Roquefort cheese was aged in France might be duplicated.

Trout Lake had such a cave, located in a natural lava tube, one of two discovered in the U.S. where the conditions were right for aging a cheese like a Roquefort. It was one of several caves that had been used to store food over the years. “In addition to Cheese Cave there are a few other caves in the area named for their use for food preservation: Butter Cave, Potato Cave, and Ice Cave,” Marci says.

For some time in the 1950s, a local cheesemaker had made a blue cheese in Trout Lake, but in the 21st century, that creamery was no longer in operation. “The cheese was a notable cheese; it was successful,” Marci says. “The oldtimers were super-supportive of having the art of cheesemaking return to the valley.”

With that encouragement, John pursued his cheesemaking license and started making cheese for sale at the local farmers market, and when Tami Parr, a Portland writer, came to Trout Lake to investigate the Cheese Cave story for her book about the history of cheese in the Pacific

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MAY 2021

Northwest, local residents boasted to her that they had a new creamery in town. “She spread the news. She actually stopped by and talked to John while she was up here,” Marci says. “At that time, we weren’t thinking that our cheesemaking endeavor would get any bigger than the local farmers market.”

The publicity that Parr provided, the integrity of the cheese that John was making and the local food culture that was growing in the Northwest came together and created a market for local, raw cheese at exactly the right time for the Shumans’ small enterprise. “I thought that, Wow, we could actually make this a real thing and maybe even support our family on this,” Marci says.

John didn’t have to ask local retailers to buy his cheese; they started coming to him for cheese that had the local, authentic integrity that their shoppers were demanding.

That described the cheese that John was making because it described his own values for the food he wanted to eat and to share with his family. “Raw, organic, cave-aged cheese isn’t an easy thing to make, but it was an easy way to find a market,” he says. “With increasing consumer demand for local, organic, raw cheese, we haven’t had to do much marketing.”

As Cascadia Creamery’s production grew, the Shumans’ operation began to outgrow the tiny creamery they’d first built at their home, where cheese was aged in a converted shipping container parked next to their house. As orders increased and the demand for more aging space grew, the couple began thinking wistfully about Cheese Cave and the potential for restoring it to its former use as an actual cheese cave. “That fascinated me to an incredible degree,” John says. “It was very romantic.” The farmer who owned the land, though, wasn’t interested.

Stymied, the Shumans made do with what they had, and John kept his production’s pace to match it, still working part-time for the dairy farmer in trade for his milk. He was out in the field one day when he noticed just a small ripple in the grass that seemed like it might have been created by the movements of a newborn calf. He came close to check it out. There was no calf.

The ripple had been created by the Earth’s respiration – a phenomenon called cave breathing. It’s caused by changes

9 in the barometric pressure of the atmosphere. As the pressure changes, the pressure inside a cave system changes to match, creating a flow of air through the cave. John had discovered an unknown cave system with an entrance on land owned by a farmer who was open to letting John explore it to see if conditions inside it were suitable for aging cheese. “We dropped a temperature and humidity probe into the small cave,” John says. “The conditions were perfect for cheese.”

A local excavator came over and enlarged the entrance so that a human could enter. John worked with the U.S. Food and Drug Administration to make the cave conform to the agency’s safety standards, and eventually he had a cheese aging room built within a natural cave. “Cave air comes in one side, embraces the cheese and flows out the other side,” Marci says. “Everybody involved with the new aging cave project was so excited when we were ready to move cheese in. You didn’t know what was going to happen. We were just hoping there was something about the cave air and conditions that would lend itself to aging natural-rinded cheeses.”

“We checked it on Day Three and Day Seven,” Marci says. “The rinds bloomed like mad. The activity was completely different from what we had experienced with our shipping container aging room. We saw the difference within the first week.... White fluffy molds were developing almost overnight, just going for it. We were so excited.”

John realized quickly that he’d started something that he didn’t know how to control, like that moment in Mary Shelley’s masterpiece when Dr. Frankenstein has collected all the body parts, connected the wires, thrown the switch, and suddenly realizes that the monster is alive. Here, now, the Shumans had connected the parts, but the cave was in control, and the milk was alive.

It seemed to John like a good time to learn more about the microbiology of what was happening. “I started out with a ‘Make Cheese at Home’ book and quickly went on to esoteric scientific text books on cheese biology and microbes,” he says. “Where I really advanced was getting on the phone and calling up cheesemakers. I also befriended an experienced cheesemaker who was no longer making cheese – basically, I found a group of mentors and asked a lot of questions. One of them visited for a couple of days

and showed me tricks of the trade. There’s nothing to reproduce the tactile experience: the feel, the taste, the smell.

It’s a very experiential art. You can learn the science in a book, but learning the art of what curd feels like, how it rolls in the fingers, what it smells like – that’s something that you learn with experience.”

For the next couple of years, John made his cheese in the creamery at his house and ferried it a mile to the cave to age it. “That got old,” Marci says. “Those days were tough.”

A couple of years in, they were able to buy the piece of land that held the cave from the farmer who owned it and they built their cheese facility right on top of the cave. The new building was finished four years ago.

When John started making cheese, what he thought he was going to do was learn how to make a Gouda, a Swiss style, a cheddar. “I quickly abandoned that approach,” he said.

What he quickly figured out was that he needed to be humble enough to listen to the milk telling him what it wanted to become rather than him telling it what he wanted to make, especially since he was committed to working with raw milk. “My cheeses are simply about using exceptional milk and trying to make the best cheese we can with the conditions we have,” he says.

“With raw milk cheese, it kind of has to be that way – we have to work with the natural cultures present in the milk,” Marci adds. “That milk is going to want to do something, and if you let it do what it wants to do, that’s probably going to work out better for everyone.”

That left John – and Marci as well – guessing a little bit about what their milk might want to do. Sleeping Beauty is the first cheese they started distributing, and it remains their most popular. “It’s very versatile, rich and buttery and complex, but not too edgy,” Marci says.

Sleeping Beauty is a natural-rinded tomme named after a feature on the side of Mount Adams – a rock formation that looks like a reclining woman. “It looks exactly like that,” Marci says. “You can hike Sleeping Beauty.” The cheese was Good Food Award winner in 2020.

Continued on PAGE 24 (Following Naturally Healthy)

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MAY 2021

Super Indulgent Ice Creams Offer Desserts for Dessert

BY LORRIE BAUMANN

Creamalicious Ice Creams is a brand of super-premium ice creams in flavors inspired by Executive Chef Liz Rogers’ Southern family traditions. Four generations of family recipes and holiday memories went into the thinking behind flavors like Gigi’s Sweet Potato Pie, Porch Light Peach Cobbler and Mama Poonie’s 3 Layer Caramel Cake. “Peach Cobbler just reminded me of my childhood ... things we used to eat for dessert after coming home from church,” Rogers said. “On holidays, the whole house would smell like peaches.”

The original recipe for Mama Poonie’s 3 Layer Caramel Cake came from Rogers’ godmother, who baked her caramel pound cake in a cast iron skillet that she passed down to her daughter, Patricia. “I always loved their closeness and the love they shared, and you can taste the love in that pound cake,” Rogers said.

The inspiration for Porch Light Peach Cobbler came from Cincinnati, Ohio’s identity as a gateway to the South. “It’s about the porch light being on and saying that you’re always welcome here at my home. You’re safe here. Enjoy,” Rogers said.

“It would just be symbolic of being welcome.” Located on the north bank of the Ohio River, Cincinnati was an important stop on the underground railway for enslaved people escaping from the South to the safety of the northern states and Canada.

Today, the city is home to the National Underground Railroad Freedom Center as well as Rogers’ restaurant, Wing Champ, where she first served her ice creams eight years ago. “My customers were, like, ‘This really needs to be on the market because it’s really good,’” Rogers said. “I didn’t see anything like it on the market anywhere.”

Once she’d launched the ice creams in

pints at Meijer, customers made it an immediate hit. “It went viral. People just went crazy. They got on Instagram and started sharing,” Rogers said. “I wouldn’t say that we launched it as much as the public launched it first.”

“It’s about family, love, coming together, sharing a scoop when life is just so crazy,” she added. “We have found something that we can all agree on – that we all love ice cream, that we have something in common, that we’re not as different as we think we are.”

Creamalicious Ice Cream is made in Utica, Ohio, in partnership with Velvet Ice Cream Company, which, like Creamalicious, is a woman-owned business. “They really believed in me and really helped me develop my brand,” Rogers said. “They

gave me a shot, and I’m always so appreciative of that.”

The ice cream is 14 percent butterfat and made entirely of high-quality ingredients, with no artificial flavorings. It’s kosher certified, and a 16-ounce pint retails for $5.99.

For more information, visit www .socreamalicious.com or visit on Instagram @socreamalicious. GN

UNFI Launches Community Marketplace United Natural Foods, Inc. (UNFI) has launched Community Marketplace by UNFI, the first wholesale food marketplace in North America. Powered by the Mirakl Marketplace Platform, the new marketplace strengthens UNFI’s position by increasing scale, reach and selection, with a unique focus on hyperlocal producers and products.

UNFI is the largest publicly traded wholesale distributor of natural, organic and specialty foods in the U.S. and Canada, and curates and supplies more than 250,000 items to 30,000 retailers.

With the sharp acceleration of e-com-

merce over the last year, wholesalers like UNFI have worked overtime to support suppliers and retailers in the rapidly evolving food market. The company saw significant growth in 2020, due in large part to growth in demand for healthy food products, and the marketplace launch is well-timed to further address and meet those demands.

“The past year has underscored the importance of expanding product offerings online and creating new ways to meet evolving consumer trends and demands,” said Tom Kraus, Vice President of e-Commerce at UNFI. “With the

scale, agility and operational efficiencies that businesses need to expand product offerings and meet consumer needs, Mirakl will be indispensable as UNFI looks to provide more hyperlocal products online faster to the retailers using our platform.”

Community Marketplace by UNFI will be integrated into UNFI’s existing e-commerce website, UNFI EasyOptions, to increase overall product assortments and improve customer experience, while also maximizing analytics and operational intelligence capabilities. UNFI’s expanded marketplace will feature the streamlined

vendor onboarding required to open up opportunities for emerging and hyperlocal small- and medium-sized business (SMB) suppliers. On the back end, the improved marketplace will streamline administration and technological processes to make operations more efficient for supplier management teams.

Strategic commerce agency McFadyen Digital served as the systems integration partner on the Community Marketplace by UNFI, working closely with Mirakl to ensure on time development and rapid deployment of the large-scale wholesale food marketplace.GN

A Mild-Flavored Milk for the Dairy Averse

BY LORRIE BAUMANN

Sproud is a new brand of non-dairy milk made by a Swedish company from pea protein. It doesn’t taste like peas, and it can be used interchangeably with dairy milk as a beverage, in coffee or smoothies or as an ingredient in other foods. “You taste just milk,” said Maria Tegman, the brand’s Founder. “We really celebrate the fact that we have such a neutral and tasty product.

You can swap it into your everyday life without sacrificing anything in taste.”

Sproud is shelf-stable until its 1-liter carton is opened, with a shelf life of a year.

“We say we’re designed to be ambient from the start, as part of sustainability,” Tegman said. “We don’t really see the need for plant milk being chilled.”

Tegman founded the brand in 2018 after a long career in very large food companies, which put her in perfect position to observe food trends and to see plant-based foods going from a niche category for committed vegans into the mainstream. “When I saw the emerging trend of consuming more plant-based, I decided to start some-

thing on my own,” she said. “I found a private investor to make a lifestyle brand in the plant-based space.”

At the time, pea protein isolate was gaining attention as it was being adopted by companies that were using it as the basis for their meat substitute products. It also offered the advantage of having a very neutral, mild flavor, and as the basis for a non-dairy milk beverage, it also produced a texture much like that of dairy milk. The Sproud product is low in sugar, has a low carbon footprint and a higher protein content compared to other plant milks, Tegman said.

The product launched into the market in Europe from its manufacturing facility in Sweden. For the North American market, Sproud is manufacturing in a Canadian

plant using the same technology developed in Sweden.

After its initial launch in Europe, Sproud was ready to launch into the U.S. in the spring of 2020, but many of the plans for

its national roll-out were put on hold as the pandemic washed over the country. It’s currently being sold in Loblaws in Canada and in Sprouts Farmers Markets in the U.S. as well as on various online platforms. The product is offered in four varieties, all packaged in 1-liter antiseptic cartons with dis-

tinctive diagonal striping: Sproud Original, Sproud Unsweetened, Sproud Chocolate and Sproud Barista. While all are low in sugar, Sproud Unsweetened is zero sugar.

Sproud Barista is for people who want to foam their milk for specialty coffee drinks. Sproud Chocolate has less than 5 grams of sugar per serving. “It’s actually as low as a normal unflavored cow milk, and that means you can give it to your kids every morning without feeling guilty,” Tegman said.

In the development pipeline, Sproud is looking at different varieties of flavored milks and considering an iced coffee in a ready-to-drink format. “We’re fond of beverage, but we have a lot of requests from our consumer base for yogurts and ice cream,” Tegman said. “Maybe for next year we’ll be able to launch a new category, but for now, we’re looking to get this milk out to as many consumers as possible.”

For more information about Sproud, visit www.besproud.com. GN

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MAY 2021

Healthy Snacks from the Pacific Northwest

BY LORRIE BAUMANN

Hummingbird Wholesale’s Good Food Award-winning Awakened Pecans® belong to a line of sprouted nuts, seeds and grains that are soaked overnight in water to initiate germination and make them easier to digest and then dehydrated at a low temperature to give them a crunchy texture to maintain their raw character. “These pecans are big and have a really nice bite to them because of the way we process our

Awakened nuts,” said Stacy Ann Kraker, the company’s Director of Marketing and Sales. “They’re so good that once you start eating them, you just don’t want to stop.

They have the perfect crunch – as if they were roasted, but they aren’t.

They have a rich, nutty flavor with just a touch of natural sweetness – we don’t add any sugar; it’s just the natural sweetness of the pecan.”

The Awakened line was started with Awakened Almonds and hullless Pumpkin Seeds and has since expanded to include the Awakened Pecans and Awakened Walnuts. “We source nuts and seeds from regional producers, soak them overnight and then dehydrate at 150 degrees,” Kraker said. “Our goal is that when you’re eating these products, you can close your eyes and taste where they were grown, not just for their healthful qualities, but because they taste delicious.... We intentionally source these nuts from U.S. producers, the best growers we have found in the United States. The sourcing as well as the manufacturing is a very intentional process. A lot of people say ‘small batch’ or ‘artisan’ – these truly are.”

They’re all offered in bulk to retailers, primarily in the natural foods channel, who put them in their bulk bins, and to food processors who mix them into snack bars and trail mixes. They’re also offered prepackaged in 6-ounce bags for grab-andgo in the snack aisle.

The Awakened products are augmented

by a product range that also includes granolas and trail mixes, including Awakened Ariel’s ‘Om Grown and Awakened Bucky’s Hazelnut Crunch, Organic Awakened Golden Goji and Organic Awakened Green Monster Granolas as well as Organic Sunrise Paleo Blend and Organic Pacific Coast Blend Trail Mixes, both made with Organic Awakened Pumpkin Seeds. A confections line includes Organic Dark Chocolate Covered Almonds, Organic Dark Chocolate Covered Ginger, Organic Dark Chocolate Covered Hazelnuts and Organic Dark Chocolate Covered Raisins, which are offered in 2.5-ounce packs as well as the 6ounce bags.

All of Hummingbird Wholesale’s products

are manufactured in the company’s plant in Eugene, Oregon. The company was founded in 1972 as Honey Heaven but became Hummingbird Wholesale in 2007 after it was purchased by Julie and Charlie Tilt in 2003 with the intention of turning the business into a change agent for the food system, starting with the Pacific Northwest and eventually influencing the direction of the food system for the entire world. “Charlie and Julie realized very quickly that it was difficult on the local level for farmers to process raw grains – there was not really a good option for grain processing on a non-commodity scale,” Kraker said.

The Tilts collaborated with local grain farmers, Hunton’s Farm, to support the creation of Camas Country Mills, which still operates today.

“Rather than having to ship product 90 miles away to be processed, local grain producers were able to have localized processing,” Kraker said, noting that the COVID-19 pandemic has revealed obvious flaws in a food chain that’s dependent on large-scale centralized processing, which created problems that the growers who could bring their grain to a local mill for processing were able to avoid. “Through this, we’ve just seen how the food system and the way that Hummingbird has been a part of developing it is really impactful in a positive way.”

For more information or to place orders, call Hummingbird Wholesale at 541.686.0921 or email info@hummingbird wholesale.com. GN

Newell Brands Rewards Small Businesses Caring for Community Newell Brands, the maker of Ball® Home Canning products, has named the winners of the inaugural “Made For More Small Business Fund.” This past December, small businesses who use Ball brand home canning products were invited to share how they have gone above and beyond to support their local communities during the pandemic for a chance to win $10,000 to fuel their business. Twenty finalists were selected, and America voted for the final 10 winners. The fund garnered nearly 2,000 entries from small business owners across the United States and nearly 13,000 votes from community members who rallied behind the businesses.

“We are amazed by the amount of deserving and heartwarming entries we received throughout this process,” said Kris Malkoski, Chief Executive Officer, Food Business Unit at

Newell Brands. “We want to thank all the businesses who participated – we are so inspired by all the incredible submissions that the Made For More Small Business Fund will continue next year, and we encourage you to submit again.”

Recipients will each receive a $10,000 grant, public relations support, spotlights on the Ball Home Canning brand’s social media channels, and opportunities to receive business mentorship from Newell senior executives. The 10 runners-up will each receive a $1,000 grant.

The 10 winning businesses include Bird & Branch, a New York City specialty coffee shop with a mission to restore the city through its job training programs; Delicacies Jewelry, an online jewelry shop for food lovers based in St. Paul, Minnesota, which fights hunger with every purchase; Dig This Chick in Missoula,

Montana, an online marketplace and blog that is committed to creating exceptional home goods and offers online educational classes, such as canning workshops; and Mama’s Salsa, a Wendell, North Carolina salsa and chip company, which commonly sells its all-natural products at local farmers markets in the Raleigh area and fundraises for local charities. Other winners were McVicker Pickles, a San Francisco, California company that connects people to the pleasures of food preservation through hands-on workshops, online classes and handmade pickled products; Prep To Your Door, a zero-waste meal delivery service serving 100 percent plant-based and gluten-free meals to the local Austin, Texas, and Houston areas; Rock N RollZ Nashville, a pop-up cinnamon roll bakery that was launched in Nashville, Tennessee during the pandemic, raising funds to support the music industry; Rootwork Herbals, a Brooktondale, New York, collective offering herbal products, an herbalism school, free health clinic and BIPOC community garden; SweetLeighs Cakes, a Florence, South Carolina, “sweetery” that specializes

in made-to-order hand-crafted everyday cakes and donates treats to the local community; and The Flower Lady, an urban flower farmer-florist in Cincinnati, Ohio, that sells locally-grown floral arrangements and shares her knowledge of sustainable gardening with the community through free workshops and youth camps.

The 10 runner-up businesses include Bran’s Sweet Treats in Fresno, California; Everything We Eat, in Philadelphia, Pennsylvania; Kinfood in Seattle, Washington; Little Sprouts Micro Farm in Redding, California; Maple and Thyme in Canton, Massachusetts; OWL Venice, in Venice, California; River City Market in Richmond, Virginia; Tactile Craftworks in Milwaukee, Wisconsin; The Folksy Farmer in Colton, California; and The Gingered Peach in Lawrence Township, New Jersey.

The Made For More Small Business Fund program will call for its next round of small business submissions later this year. For more details about the Made For More Small Business Fund and the small business winners, visit www.freshpreserving.com /madeformore.GN

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Wicked Crisps Continued from PAGE 1 and kosher.

As for the compassion and respect, they’re added, invisibly, by the 28-member team that makes the snacks at Carolina Fine Snacks, which is headed by President and Founder Phil Kosak. More than half the company’s employees have special needs and would likely be considered unemployable by many companies. Many of them, though, have been employed by Kosak for years, while others who started out working for Carolina Fine Snacks have gone on to other companies where they impressed hiring managers with what they’d accomplished while they were working for the snack food company. Those employees were a big part of Kosak’s motivation for launching the new brand as he was reaching an age when many of his contemporaries would be thinking about their retirement plans. That’s when Kosak realized that although, with Carolina Fine

Snacks, he’d built a company and a career, but he hadn’t yet built a legacy that could protect the futures of employees who wanted to keep collecting regular paychecks from a company where they wanted to continue working.

Kosak founded Carolina Fine Snacks in 1981 after leaving Frito-Lay, which had hired him with a fresh PhD in food process engineering. “I hadn’t been there very long before I decided I’d better get out before I got used to getting a paycheck,” Kosak said.

He took himself to Greensboro, North Carolina, which had the transportation logistics he needed to ship product anywhere in the U.S., built a snack food plant using technology that he invented to serve the purpose and started making pork skins and cheese curls. That worked for a while until the snack food industry started consolidating around very big mass-market brands and Carolina Fine Snacks was squeezed out of the market. Kosak pivoted into developing betterfor-you snack products that would go onto the market under other brands’ labels. “That went on for 20-plus years, and

13 by 2000-2005, I had launched over 140 labels,” he said. “I built a great career for myself doing that.”

Along the way, Kosak had figured out a few things: that consumers didn’t want to eat junk food and they didn’t want to eat food that didn’t taste good just because it was good for them. He’d also figured out that there were plenty of people willing to work for what he could afford to pay them, but not as many who’d show up every day, work on the production line until the shift ended and then come back to work and do it all again the next day.

“Back when I first started, if anybody had told me that the most difficult part of running a company would be employees, I would have laughed,” he said. “In the beginning, turnover was ridiculous. I was constantly hiring.

Efficiency, absenteeism were horrible.”

Then North Carolina’s Vocational Rehabilitation office gave him a call – they were having a job fair and needed someone to fill in for an employer who’d had to bow out.

Kosak agreed – with his constant turnover problems, he’d had a lot of experience interviewing employees who weren’t going to work out anyway.

Then he met a severely disabled young man who needed a new job because the hotel where he’d been cleaning toilets was shutting down. He wanted another job like that.

Kosak hired him. “Anybody that can get excited about cleaning bathrooms at Holiday Inn, what do I have to lose?” he figured.

The new hire worked out. “He was there early; he didn’t want to go to break; he didn’t want to go to lunch. He was working circles around the regular crew,” Kosak said.

“He started the rest either working better or quitting. Every time they quit, I just called Vocational Rehab and told them to send somebody else.”

It hasn’t been entirely without complications. One of those who came later was a young man who always arrived early for his shift. One day, Kosak was closing up the plant for the day, making that last walk around to lock the doors, when he came across the young man crying in the break room. When Kosak asked about the problem, he was told that, cold and icy as the weather was, the young man was afraid that he wouldn’t be able to make it into work on time the next morning. He figured he’d lose his job for that, he said, since Kosak’s policy, dating from the days of his 60 percent turnover, was that if you just didn’t show up for work, he accepted that as your resignation. The young man didn’t want to lose his job.

The rest of his story was that he had no transportation, so he’d been getting up early enough in the morning to walk to work in the dark and then walking back home at the end of the day. Kosak drove him home that evening and then passed the word about the problem to others on the team who organized rides for the young man. “He never had a transportation problem again,” Kosak said.

“Since the 1980s, my hiring practices are to go through different advocacy groups, he continued. “I’ve had people retired from me. These were people who’d been told that they were never going to work.... The fun part that I have is having so many people who supposedly can’t be part of the universe – imagine what that feels like, and seeing how an individual transforms – the pride, the determination. It’s very contagious, by the way.”

Kosak started getting invited to go around the country to give speeches and accept awards for his hiring practices. Employers wanted to know his deep secret for success with a work force that had such challenges.

It’s not hard at all, he says, it’s just a matter of focusing, not on what a person can’t do but on what they can. “I’m only interested in what you can do, and there we’ll go. That’s been my great joy that gets me up every morning, knowing that I can help somebody that helps me a lot more. That makes me lucky,” he said. “We probably have the most diverse work force on the planet. It’s great. They’re all very excited about Wicked Crisps. Every time I go on a sales call, they have to hear about it.”

Wicked Crisps are currently well distributed in the southeastern U.S., where they have an enthusiastic following, and although the company is still quite small, Kosak says that they’re ready to expand into the national market. For more information, visit www.wickedcrisps.com or reach out directly to Kosak at philkosak@ carolinafinesnacks.com. GN

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Grits and Shrimp Continued from PAGE 1 farm to Johnsman’s father-in-law, and the name just stayed with nobody thinking much about it through the rest of the 20th century.

Then the zeitgeist changed in 2020. Johnsman started getting hateful emails, occasionally with pictures of his children attached. “It’s kind of hard to hear the New York Times call you – you have to understand that I’m a 42-year-old man with a wife who just wanted to educate people on grains,” he said. “We don’t want to be disrespectful to anybody. You don’t expand your business and build stuff to hurt others.”

Johnsman decided it was easier to change the name than to keep explaining that it was never meant in a disrespectful way. “We want to farm and mill. And when the storm started, I wasn’t a miller any more. I was spending all my time explaining,” he said. “Nobody came and saw me.

It’s not that I have something to prove. It’s been very respectful ever since we told people that we want to be respectful.”

He and his wife, Betsy, “the most beautiful bride one can have,” chose the name Marsh Hen Mill in honor of the swamp chickens that clap in the morning along the

creek that runs behind the Johnsmans’ home. The couple has two sons, and Johnsman is hoping that Marsh Hen Mill will be a legacy for them, although he says he’ll be just as satisfied if they decide to take another path in life, which is why he didn’t want to name the business Johnsman Mill.

“I was taught by a third-generation miller, and none of his kids are millers. You never know what they’re going to do. Why stick my last name on it?” he said. “We’re farmers. Farmers have our heads down in the dirt everyday because we’re working.... A farmer is an environmentalist, a hunter; we love the land. I have a passion for birds. It wasn’t that difficult.”

When Johnsman calls himself a farmer and a miller, you should understand that he’s both of those in the same way that the late North Carolina Senator Sam Ervin was famous for referring to himself as “just an ol’

GOURMET NEWS country lawyer,” as he piloted the Select Committee on Presidential Campaign Activities through the Watergate hearings in 1974. Those who’d ever been on the other side of a debate with Sam Ervin snickered when they heard him say it.

Sam Ervin was a Harvard-educated lawyer and a noted Constitutional scholar. Greg Johnsman earned graduate degrees in agriculture and was working to preserve the state’s water quality before he decided to return to his farming roots and join the commercial tomato operation that belonged to his father-in-law, Adair McKoy, who had acquired Geechie Boy Farm as he expanded his operation.

The property had a little roadside farmstand where McKoy sold ripe tomatoes to local customers who could use them right away. “Geechie Boy Market” was painted right on its wall, complete with a cartoon picture of a mascot, a little farmer boy with a tomato in his hand, right out there where God and everybody could see it as they drove by. Nobody seemed to think much about the name – or if they did ask, it would be explained the “Geechie Boy” was a nickname for Mr. Raymond, the farm’s former owner.

When Johnsman joined the operation, he

started thinking about diversifying away from the commercial varieties of tomatoes that his father-in-law grew for sale in the national produce marketplace in favor of some heirloom varieties. “I always liked the oddities,” Johnsman said. He sold those brown heirloom tomatoes in that farmstand along with his father-in-law’s red fruit. McKoy, though, pointed out to him that he was never going to make a living with specialty tomatoes – there just wasn’t enough money in it. Johnsman had to admit that his father-in-law had a point.

Both of them were watching as Florida tomato farms were growing larger, Canadian hothouses were getting into the business, and McKoy and Johnsman were slowly being squeezed out. Johnsman decided to diversify further into specialty crops – heirloom varieties of strawberries, grains and rice – whatever would grow in South Carolina.

He was still thinking about what else he could do to diversify when his wife suggested that a man whose hobbies included visiting old mills with his heirloom grains and conversing for hours with the old millers might want to consider seeing if one of those old mills was up for sale. She suggested that he could use that old mill to follow another passion, which had always been teaching people about agriculture – his undergraduate degree is in agriculture education.

Johnsman protested that everybody already knew how corn was ground into meal. His wife responded that she hadn’t had any idea how corn was ground into grits before he’d showed her how a mill worked. Johnsman had to admit that his wife had a point.

He started asking around to see if anyone around knew of an old mill he could buy.

A friend of his said that he knew an old mill, but it wasn’t for sale. He suggested that Johnsman go talk to its owner, a man named Lamar Barry, anyway. A long conversation later, Johnsman owned a mill. It took him a couple of years to repair it back into working order, and then he put it out at the farmstand by the road, so folks could stop by to buy some vegetables for dinner and fresh grits for breakfast and see the mill work for entertainment.

Johnsman painted “& Mill” on the wall next to “Geechie Boy Market.” The mascot stayed. “It was real easy to take the tomato out of his hand and paint an ear of corn right over it,” he said.

Pretty quick, the mill got to be quite the local attraction, and people who’d stopped by once to see the mill grind corn into grits came back again to get more of the delicious grits. Then they told their friends who told their friends. Some of those friends were chefs who started buying for their restaurants. A lot of those chefs’ friends were also chefs, and they had restaurants that suddenly needed to have grits on the menus, too, even if they were all the way across the country.

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MAY 2021

One day Johnsman got a call from The French Laundry, and it was Thomas Keller himself on the phone. He wanted Geechie Boy Mill grits for his restaurant.

A few years later, Johnsman got another call, this one from a man who said his mother was in hospice, and she wanted some Geechie Boy grits. Johnsman said he’d put them on a plane. “What’s the charge for that?” the man asked.

“There’s no charge,” said Johnsman, who lives his life by the Word. “If my mom was in hospice, and that’s what she wanted, it’s an honor. It’s a bigger honor than French Laundry.”

Geechie Boy Mill won several sofi Awards over the years, and grocery retailers started calling too.

The busier the mill got, the further Johnsman had to step away from farming, first from his father-in-law’s tomato operation and then from his own specialty vegetable business. He’s still growing his specialty grains and the black-eyed peas that won the Good Food Award. “I’m obsessed with grains,” he said. “And John Deere. I have green in my blood.”

He’s hoping to be able to pass all that on some day to his own two sons, if they decide they want to farm, but if not, he thinks another heir to the legacy he’s passing on from his father-in-law will appear. Farms aren’t often sold to strangers, he says, they’re usually passed on to someone who is trusted as a steward of the legacy. “We’ll pass the seeds and all the equipment on to somebody,” he said. “I have two little boys, and I hope they’ll have an interest, but if they don’t, someone else will step forward.

It’ll go on.”

Johnsman’s not wasting his time regretting the events of the past year, even though they included the recent death of his fatherin-law from COVID-19. McKoy died with his wife by his side and knowing that he was going where he’d be able to see his own father again, and Johnsman is living with a sense that he and his family, which include all those in his employ, have been richly blessed. “Psalm 91:4 says you’re under the wing of God, and that’s my belief,” he said.

“My father-in-law gifted us with so much, and I feel like I’ll be able to do the same thing.” GN

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GOURMET NEWS

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Fontanafredda and FPT Industrial Prepare for World’s First Zero-Emissions Barolo A historic Italian winery has laid the groundwork for the opening of the first 100 percent sustainable bottle of its Barolo in 2025. The claim of 100 percent sustainability will be achieved by Fontanafredda’s adoption of crawler vineyard tractors made

by New Holland that are powered by biomethane-fueled FPT industrial F28 natural gas engines.

Fontanafredda, a historic winery founded

by Vittorio Emanuele II, the first king of Italy, and FPT Industrial are partnering in the project to farm the Vigna La Rosa cru that’s at the heart of its certified organic acreage. The new FPT Industrial F28 NG

that will be used for the project is designed to be compact, productive and environmentfriendly, since it operates on diesel or natural gas and is hybrid-ready. The 2.8-liter, four-cylinder biomethane model designed as part of FPT’s partnership with Fontanafredda on the project was developed on the frame of a New Holland Agriculture crawler vineyard tractor. It can provide a maximum power output of 75 horsepower, and has performance that’s ab-

solutely identical with its diesel equivalent, even when working on the slippery, steep slopes of the vineyards in Italy’s Langhe wine-growing region where the Vigna La Rosa cru is located. The biomethane that fuels the engine is produced by the anaerobic digestion of agricultural waste, so that the engine has a

zero carbon dioxide footprint.

The three-year project is part of Fontanafredda’s participation in the Green Renaissance, a movement intended to create a global community united around respect for the land and respect for people.

Fontanafredda’s commitment to the spirit of the movement is also expressed in its water conservation, its choices for environment-friendly packaging and the use of clean energy in its facilities. The biomethane-fueled tractors will enable Fontanafredda to cut vineyard carbon dioxide emissions to zero and increase the sustainability of its growing operations. GN

Little Toad Creek icon Aldo Leopold, author of “A Sand County Almanac.”

“As we learned more about business, we began to focus more on the brewery and distillery rather than the lodge,” Dahl-Bredine said. At the end of 2013, the couple moved the brewery and distillery to Silver City, New Mexico, which is about 30 miles and an hour’s drive from Lake Roberts along a New Mexico state highway, a designation that lets New Mexico’s residents know that while the road probably mostly has two lanes, it’s not necessarily paved all the way from somewhere to anywhere. Silver City is the home of Western New Mexico University as well as the Tyrone and Chino Mines, and the humming Southwestern vibe of the college and cop-

per-mining town was congenial to Little Toad Creek’s rebirth as a local brew pub.

With Silver City’s affirmation of enthusiasm for Little Toad Creek’s craft beers and house-made spirits, the couple added a tasting room in Las Cruces, a couple of hours to the southeast by U.S. highway 180 – paved all the way to Interstate 10 – in 2018. “Las Cruces was a big leap for us,” Dahl-Bredine said. “It’s fun when you follow accidents and see where it leads you. The business tells me what to do. It’s fun to listen to it and see where it wants me to go.”

In 2016, Dahl-Bredine and Crosley had restored the 1940s-era Silver City Liquor Co. warehouse to accommodate a new brewhouse and 300-gallon still, and a couple of years ago added a canning line so they could offer beers like Lucky Toad Lager, Hop-A-Long Pale Ale, Grumpy Old Troll IPA and Pendejo Porter

in 12-ounce cans. This year, Dahl-Bredine and Crosley decided that they had both the energy and creativity to bring their cocktails to the party. “When we started trying to decide where to focus that energy, we wanted to create something without that chemical taste,” Dahl-Bredine said, who moonlighted as a bartender to support her early career in theater. “We started playing with formulas without ‘natural’ flavors and just stick with whole ingredients. We started experimenting with recipes that just had juice, booze (vodka, gin and rum) and agave to sweeten and nothing else.” The Watermelon Jalapeño Mixed-Up Mule, for instance, is flavored with watermelon juice and chopped and muddled jalapeños. The Mojito Mixed-Up Mule’s flavor is infused from real mint leaves. Sweetness is added with a touch of agave nectar.

The Gin & Grapefruit Mixed-Up Mule is made with gin, grapefruit juice, ginger juice, some lime juice, lemon juice and a little sweetness from the agave nectar. “It seems like it might be an odd pairing, but it’s just a really unique, refreshing, delicious combination,” Dahl-Bredine said.

All three come in at 10 percent ABV, so they’re equivalent to two full shots in a 12ounce can, which is intended to be drunk

as two 6-ounce cocktails. “It’s a little higher than a lot of canned cocktails are, but it’s really got that balanced flavor where you know there’s alcohol there, but it’s balanced, so it’s not overkill, it’s not killing the drink,” Dahl-Bredine said.

The Little Toad Creek Mixed-Up Mules are currently distributed in New Mexico and west Texas, and the company is ready to venture further into the Southwest, starting with Arizona and then California and moving into the national market from there. They’re sold as a four-pack that retails for $13.99, and the cans are labeled for individual sale so they can be sold as singles from the refrigerator case, and many of the markets currently carrying the line are doing that. This month, the company is also launching a variety six pack of the three original flavors – Watermelon Jalapeño, Mojito and Gin & Grapefruit – that will retail for $16.99. The new Classic Mule is also scheduled to launch this month and is made with similarly fresh ingredients.

For more information, visit Little Toad Creek Brewery & Distillery and Natural Products Expo West, which is taking place in virtual format May 24 through 27 or at www.littletoadcreek.com. GN

Cookies

know we come every Wednesday, and they know why we’re there.”

For more information about CurlyTop Baker or to place an order, visit www.curly

topbaker.com or email info@curlytop baker.com. GN

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Continued from PAGE 1 Valley and extended its wholesale flavor line to 12 varieties, with additional seasonal flavors always in development. While she continues to handle the baking end of the business, her husband is now doing CurlyTop Baker’s sales. “We’re talking to grocery stores all over the country. We ship nationwide,” Mark said. “Some will bake them off in their stores, and some will ask for them pre-packaged – it depends on the stores... A majority of them are selling them as CurlyTop Baker, but we are open to private label.” The cookies retail for $22 to $24 a dozen.

When Angela isn’t busy making cookies in her commercial kitchen for sale to CurlyTop’s wholesale customers, you’re still likely to find her out handing out 300 to 400 cookies a week in Las Vegas’ parks and homeless shelters. “Our goal is really love and joy and a smile on everyone’s face,” Mark said. “They

MAY 2021

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SPECIAL SHOW ISSUE

Boost Your Immunity with Apple Cider Vinegar

Alternative Sweeteners from Suzanne’s Specialties

New Nut & Seed Butter Squeeze Packs

Great River Organic Milling (GROM) Reacts to COVID-19

As more and more consumers are looking to boost their immunity during the Covid19 outbreak, apple cider vinegar is making a comeback. Studies suggest that ACV can increase feelings of fullness and help you eat fewer calories, too.

Having been used for thousands of years, apple cider vinegar has a long and rich history and is often referred to as a “cure-all” medicine. Getting your daily dose of ACV doesn’t have to be a struggle, either. Customers use it in many innovative ways, including salad dressings and marinades,

Suzanne’s Specialties has been supplying alternative sweeteners to the health food and industrial food markets since 1984. Its offerings include brown rice syrup, clarified rice syrup, rice maltodextrin syrup and solids, tapioca syrup, tapioca maltodextrin and solids, agave syrup, inulin, cane sugar, invert syrups, molasses, honey, rice milk powder, coconut sugar and syrup. It also has the ability to make custom blends and sweetener systems.

All Suzanne’s Specialties industrial products have been verified by the Non-GMO Project.

Once Again Nut Butter is now offering its popular organic sunflower hemp butter and maple almond butter in convenient, single-serve squeeze packs. Providing an easy way to enjoy the brand’s clean-ingredient, wholesome nut and seed butters while on the go, the perfectly portioned products are packed with plant-based protein and are free of preservatives, cholesterol and trans fat. Processed in a peanut-free facility, they’re also glutenfree certified, vegan, kosher, and part of the brand’s Honest in Trade program.

As businesses are all too aware, 2020 brought challenges on a global scale, many of which are still being dealt with today.

With the basic necessities being at best, short in supply, and at worst, unavailable at times, Great River Organic Milling (GROM), a food manufacturer in Wisconsin, understood the important role it had in producing products so they were available to the families of America that simply needed food. Despite working tirelessly around the clock, as many companies did and continue to do during this pandemic,

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Hydration Solved with Honey Stinger

Honey Stinger is taking on a new challenge: hydration. Seventy-five percent of Americans are chronically dehydrated, and Honey Stinger doesn’t want their athletes to be a part of that statistic. The sports nutrition company is launching its very first hydration line with its three-part Rapid Hydration Mix. It’s the hydration solution you’ve been waiting for – all-natural, all-day hydration that tastes great, too.

The Rapid Hydration Mix is the only hydration option on the market that uses honey Continued on Page 20

Wally’s Natural Products: Environmentally Responsible

By Tracy Burns, Director of Sales, Wally’s Natural Products, Inc.

Reduced Sugar Kids Juice in 128-ounce Jug

BrightFresh Microgreens

Wally’s Natural Products was started in 1991 by the Shepard family. Thirty years later, the company is still owned by the family with the same great values in place.

Wally’s Natural has always focused on providing high quality, environmentally responsible products that help our consumers take time for themselves so that they can live a better life. At Wally’s, we’re all about sourcing the highest quality raw materials.

We use only premium bee, soy and paraffin waxes plus unbleached cotton muslin in our

With more and more consumers looking towards food and beverages that are following the lower sugar and better-for-you trends, North Coast Organic is announcing the release of its new reduced sugar apple juice drink in a 128ounce family friendly jug. With 45 percent less sugar than regular apple juice and only 60 calories per serving, North Coast is taking refreshment to a whole new level, all without altering the pure and refreshing taste that has always come first.

Preserving heritage and craft traditions since 1922, North Coast specializes in producing

Microgreens are no longer just for top chefs and fancy restaurants. BrightFresh® Microgreens offer healthy and nutritious microgreens available for foodies and home cooks. These microgreens are Honestly Grown™ in sunny San Diego, California, an ideal climate for producing microgreens that are robust, highly flavored and long-lasting. Combining the benefits of great weather and a deep passion for quality and innovation, BrightFresh has become the top source of microgreens and edible flowers for consumers today.

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NATURALLY HEALTHY

www.gourmetnews.com

Divine Chocolate Organic Line is Plastic-Free Divine Chocolate, the only Fairtrade chocolate company in the world owned by cocoa farmers, has launched a new organic chocolate bar line with packaging that is completely plastic-free and compostable. These new chocolate bars were created in response to the growing demand by consumers for products to be more sustainably packaged and contain less sugar with better ingredients.

“Organic sales are growing, and we have responded to chocolate lovers who say they are actively looking for organic ingredients and higher cocoa content,” says Troy Pearley, Executive Vice President, General Manager of Divine Chocolate. “We’ve sourced premium organic and Fairtrade

cocoa from a flourishing co-operative of farmers in São Tomé, and we’re excited to partner with them to produce this delicious line while remaining true to our mission.”

This is Divine Chocolate’s first organic chocolate bar and first time sourcing cocoa from CECAQ-11, a co-operative of farmers on the island of São Tomé, a beautiful forest-covered volcanic island located off the coast of West Africa. Historically known as “Chocolate Island,” São Tomé is where some of the finest cocoa in the world originates.

The organic line is made with a higher cocoa content (85 percent), which means less sugar content and a rich, smooth flavor. This line is not only Fairtrade certified, certified organic by the U.S. Department of Agriculture,

Level up Your Hydration Game with Honey Stinger One could argue adequate nutrition and hydration are the two key factors in keeping the human body healthy and happy. Having already checked the nutrition box, Honey Stinger is launching into the hydration realm with its first-ever complete hydration system. The Colorado-based sports nutrition company recognizes the important role hydration plays in day-to-day life for those who are on the move – whether it’s hitting the gym or training for a marathon.

Honey Stinger’s new Rapid Hydration Mix uses the company’s staple ingredient – honey – as its energy source, and features three formulas for pre, during and postworkout: Prepare, Perform, and Recover.

Prepare to Sweat Achieving sufficient hydration starts as soon as you lift your head from the pillow in the morning. Mix a packet of Prepare formula with water and drink it first thing in the

morning to start your day off strong, or one hour before you plan on working out. The electrolyte blend consists of one part sodium and three parts potassium. It functions to replenish the fluids in your body lost to daily dehydration from metabolic activity and optimize hydration with more sustained energy.

An added bonus: it helps support brain function, mental focus and cognitive health.

Enjoy in a Strawberry Lemonade or Pomegranate Passion Fruit flavor.

Perform Your Best It’s go time. You’re halfway into your run, bike, hike or other activity you embarked on for the day, and your body is telling you to re-hydrate. Take a swig (or two or three) of the Perform formula mixed with water to help you and your body keep moving. This performance-based blend – three parts sodium and one part potassium – replenishes your electrolytes fast and gives you quick en-

Ear Candles from Wally’s Natural Products

By Tracy Burns, Director of Sales, Wally’s Natural Products, Inc.

What is ear candling? Why should you use an ear candle?

An ear candle is a long, thin, hollow coneshaped instrument made of cotton muslin that has been dipped and coated with wax.

The practice of ear candling has been around for centuries, with origins in ancient China,

Quality and Authenticity from Ariston Specialties Ariston Specialties prides itself on quality and authenticity in every drop. It has been producing its own mono-varietal Koroneiki extra virgin olive oil in southwest Greece for generations. Anastasios (Tom, as everyone calls him) wanted to share this elixir all his life and began doing so in the United States since 1997 in the Ariston Refill & Save Program®. This program first offered Ariston Select Extra virgin olive oil and later incorporated Ariston Traditional Balsamic vinegar sourced from a small family company in

Italy.

Ariston Specialties has since expanded its line to include Ariston Infused Olive oils and Infused Balsamic vinegars. Each product begins with those same quality ingredients (authentic, unadulterated extra virgin olive oil and balsamic vinegar) and is infused with herbal, fruit essences and extracts to make any dish really come alive, from Garlic to Truffle, Saffron to Mediterranean Herbs.

Ariston crafts each Infused Olive Oil in house to assure authenticity to the consumer.

certified by the Non-GMO Project and vegan, but it is made without palm oil, soy or artificial flavors.

The new line includes 4 bars: 85% Dark Chocolate with Refreshing Lemon, 85% Dark Chocolate with Turmeric and Ginger, 85% Dark Chocolate with Blueberry and Popped Quinoa, and 85% Dark Chocolate with Cocoa Nibs – each with ingredients that chocolate explorers will enjoy when aiming for a delicious treat that complements a healthful lifestyle.

The suggested retail price for the 2.8-ounce organic bar is $4.50.

For more information, email sales@ divinechocolateusa.com.

ergy, delivering 50 percent greater carbohydrate absorption than glucose alone.

The added benefits of Ltheanine help support focus, and the Mango Melon flavor capitalizes on the caffeine benefits of guayusa to ultimately sustain energy (without the jitters). The Black Cherry flavor is also a crowd favorite.

Recovery is Key You put in the hard work and now it’s time for the sweet reward – Honey Stinger’s Recover formula in Berry and Tangerine Defense. Mix with water, shake well and drink up to replenish all the fluids and electrolytes lost while you were breaking a sweat. Like the Prepare mix, this electrolyte blend is one part sodium and three parts potassium, but with the bonus ingredients zinc, elderberry, and vitamins C and D to help support the immune system. To maximize these benefits, Egypt and India.

Ear candles are used to relax and melt away stress and daily frustrations. The way they work is that once the top of the candle is burning, warm air and rhythmic sounds begin moving down the candle and into the ear, creating a tranquil and soothing experience.

Relax, unwind and enjoy the calming effects The company invites you to try its delicious line and become a part of the family heritage.

Ariston Specialties created The Ariston Refill & Save Program in 1997 as an environmentally friendly way of offering authentic extra virgin olive oil that is affordable to the consumer and creates repeat business for the retailer. This concept had roots in Tom’s childhood, however, in the way families in Greece would store their year’s olive oil harvest in fustis and refill their bottles as they needed to restock. By implementing the Ariston Refill and Save program, the retailer keeps the price of pre-

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A SPECIAL SHOW ISSUE OF GOURMET NEWS

Publisher Kimberly Oser Editor In Chief Lorrie Baumann Senior Associate Publisher Jules Denton-Card Associate Publisher Anthony Socci Art Director Yasmine Brown Associate Editor Jeanie Catron Account Manager Alisha Dicochea Director of Operations Tara Neal Customer Service Manager Susan Stein Show Logistics & Distribution Hannah Stefanovich European Sales Enrico Cecchi Naturally Healthy is published by Oser Communications Group ©2021 All rights reserved.

Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 www.gourmetnews.com Founder Lee M. Oser

make sure to drink within one hour of completing your activity.

The three-part Rapid Hydration Mix comes in portable packaging that makes it easy to stay hydrated, and the carefully crafted formulas are sure to keep you going no matter where your activities take you.

For more information, email sales@honey stinger.com. of Wally’s Natural Ear Candles.

Wally’s Ear Candles come in Soy Wax, Beeswax or Paraffin Wax; Unscented, Lavender and Herbal varieties.

For more information, email Tracy Burns at tracy@wallysnatural.com or go to www.wallysnatural.com. mium oils and vinegars reasonable with an incentive for consumers to come back and refill their bottles. Fast forward 24 years – Ariston is still doing it the way it used to be done back in Greece on the farm, now nationwide. The company invites you to come taste its quality and give the bulk program a try.

For more information, call 860.263.8498, go to www.ariston specialties.com or find the company on social media at www.facebook.com/AristonOliveOil and Instagram @aristonspecialties.

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winning line of dairy products now includes both fresh and aged products made from each of these amazing types of milk.

Early on, the company was fortunate to visit traditional, small-batch cheese makers in Europe. It discovered that when using traditional methods, no two cheese makers produced the same cheese due to terroir – subtle differences in milk, climate, equipment and technique. This was welcome confirmation that it had chosen the right path; its emphasis on the traditional and time-tested methods would ensure the quality and unique flavors that could not be replicated anywhere.

Bellwether Farms sheep milk yogurt is a revelation in flavor and health. The No. 1 in-

cisco Bay area and across the country is proof that it is providing something very special. The awards it receives at the American Cheese Society’s competition and the NASFT sofi awards are a further stamp of approval from within the industry. Bellwether Farms is committed to making the very best cheese and cultured dairy products using full-fat whole milk from both sheep and Jersey cow milks. Its award-winning cheeses and yogurts are found in specialty cheese shops and superior retailers as well as being featured on the menus of the finest restaurants across the country.

the freshest nuts available, at one of three manufacturing facilities, where proprietary processing is utilized to ensure freshness and long shelf stability. Franklin Baker controls the process from tree through shipment, allowing customers to have the highest level of safety and confidence in the product supply chain.

Franklin Baker is proud of its extensive third-party certifications and accreditations, including: USDA Organic, NonGMO Project Verified, Fair Trade USA, BRC, Control Union, ISO 9001:2000, ISO 22000:2005, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laboratory, SEDEX, kosher, halal certified, and Award of Excellence, 2016 - 2021 American Master of Taste

The Spice Lab Launches Full Line of Organic Spices The Spice Lab now offers an extensive line of premium organic spices. The company sources and packages high-oil organic spices in 100ml French jars with brushed stainless steel lids and matte and foil labels. This distinctive, top-quality packaging offers retailers and their customers an attractive, high quality alternative to other organic spice lines.

The company earned NOP Organic Certification from Americert International. The USDA Organic seal assures consumers that

GOURMET NEWS

gredient is whole sheep milk. Bellwether Farms sheep milk yogurt can be enjoyed by many people who are intolerant of cow’s milk, and want a yogurt that tastes like cow’s milk but doesn’t have a soy or goat milk aftertaste.

When compared to cow and goat milk yogurts, Bellwether Farms sheep yogurt has 70 percent more protein, 70 percent more fat and 50 percent more calcium. The yogurt is available in plain, vanilla, strawberry, blueberry, blackberry and spiced apple. It looks beautiful on the shelf and customers will love it.

The enthusiastic support the company receives from customers around the San Fran-

gianti, Chief Information Officer at Certified Origins, Inc. By scanning the outer QR code on each Bellucci bottle, consumers will automatically receive information on sourcing, production, packaging and shipping.

The brand uses small-scale farming methods to produce sustainably grown extra virgin olive oil, with the rich authentic flavor of Italy. While the climate and growing methods can affect the taste of EVOO, there are hundreds of different olive cultivars, and each variety gives a specific flavor and aroma to the oil. With Bellucci’s new QR code feature, consumers will also discover which cultivar was used to make their extra virgin olive oil, the very grove in which the olives were harvested, crushed, filtered and packed, and essentially be able to verify their bottle’s authenticity. “The blockchain is a

Coconut Products from Franklin Baker Franklin Baker, Inc. is the largest processor in the Philippines and premier supplier of coconut ingredients to the global food and beverage market. It has been in business for 125-plus years and takes pride in long-standing customer relationships, many of which exceed 60 years. Its products are produced in the Philippines from

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experience of the finest of authentic Tuscan terroir.

Bellucci Organic 100% Italian EVOO combines the subtle flavors of Biancolilla, Nocellara and Cerasuola cultivars to tantalize your taste buds. Subtle notes of pepper give way to ripe fruit, with hints of tomato and fresh herbs, making this the perfect pairing for comfort foods, meats, and roasted or sauteed vegetables.

Bellucci was formed by a cooperative of farmers who are passionately devoted to preserving the land and their cultural heritage. With their application of blockchain technology to further validate their transparency and sustainable EVOO production, you can be assured that your extra virgin olive oil bottle is exactly what they claim: 100 percent pure, authentic Italian, and fully traceable from grower to the grocer.

Full Fat Whole Milk Sheep Yogurt from Bellwether Farms Family owned and operated since 1986, Bellwether Farms is located in the beautiful rolling hills of the Sonoma County coast.

The creamery is only a few miles from the ocean and well-known areas like Tomales Bay, Point Reyes Seashore and Bodega Bay. This region, about an hour north of San Francisco, is known for mild temperatures and summertime fog, and has a rich history of dairy production going back over 150 years.

Among the first in the United States to specialize in the production of sheep milk cheeses, Bellwether Farms began milking sheep and producing its handmade cheeses in 1990. In 1996, the family added cheeses using local Jersey cow milk. This award-

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distributed database, which creates an unalterable record of any event which is entered,” explained Giovanni Quaratesi, Director Of Sales and Business Development at Certified Origins, Inc. “The open ledger system documents the entire journey of each Bellucci EVOO, from the olive tree to grocery store aisle.”

Bellucci’s growers carefully select all cultivars to produce the utmost in sensory qualities. Knowing the distinctive characteristics of each varietal can help determine which EVOO is best for pairing with specific foods and when oil is past its peak flavor.

Bellucci Toscano PGI Organic EVOO possesses the verdant blush of Tuscany's fresh olive fruits. Intense spice and fruit flavors are offset by rich tones of artichoke and almond, offering a delightful and balanced palate. Certified Protected Geographical Indication means that the olives were grown, milled and the oil bottled in Tuscany, for an

Bellucci Boosts Olive Oil Traceability with New On-Pack QR Codes Bellucci EVOO, a Certified Origins, Inc. premium brand, continues to stay at the forefront of food supply chain management by keeping pace with the rapid evolution of blockchain technology. Bellucci’s new label packaging includes QR codes to complement their immutable traceability. Each bottle’s unique code allows you to trace it back to its birthplace in rural Italy. This gives shoppers what they need to make informed choices.

Perhaps now more than ever, consumers want to know aspects of their food beyond just price and nutritional value, such as farming methods, artisanal traditions and particular origins. “Blockchain technology adds a further level of transparency and information that is valuable for consumers looking for quality products and helps us support the excellence of small farms,” said Andrea Bia-

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products are certified organic, meaning free of synthetic additives like pesticides, chemical fertilizers and dyes, and must not be processed using industrial solvents, irradiation or genetic engineering.

According to an Organic Trade Association (OTA) survey taken in early 2020, organic spices recorded $345 million in sales with more than 15 percent growth in 2019.

Founded in 2009, The Spice Lab is a woman-owned and family-run business specializing in seasoning blends, premium or-

ganic spices, salts and gourmet gifts.

All of the company’s blends and rubs are all-natural and OU Kosher with most keto-friendly and gluten-free.

The company offers retailers and private label customers numerous packaging options and low minimums. Its creative packaging designs offer maximum flexibility – from small bags and stand up pouches to glass jars, tins, plastic containers, gourmet gift sets and free-standing store displays.

Products are processed and packed in the company’s 75,000 square foot SQFcertified facility in Pompano Beach, Florida, that includes a design department, research

For more information, go to www.bellucci premium.com or email chip@certified origins.com.

For more information, .bellwetherfarms.com.

go

to

www

& Gold Medal Endorsement for Superior Taste and 2019 2021 Beverage Champion by Chefs In America.

Franklin Baker holds itself to the highest product standards, which makes Franklin Baker “A Cut Above the Rest.”

For more information, .franklinbaker.com.

go

to

www

and development kitchen with full-time chef in residence, business offices and a product showroom. With eight production lines, the company can produce more than 40,000 units per day.

The company’s high quality brands and private label products can be found in grocery, gourmet, specialty gift shops, foodservice, club, major retailers and online through Amazon and www.spices.com.

For more information, contact Gary Oliver at 954.275.4478 ext. 108, email sales@the spicelab.com or go to www.spices.com.

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New Products from Trace Minerals Don’t miss out on these new products from America’s No. 1 trace mineral, liquid magnesium and sports performance trace mineral brand, Trace Minerals, which has been the leading provider of trace mineral based supplements for almost 50 years.

Zinc Gummies Trace Minerals Zinc Gummies are the simple, delicious way to provide the whole family with zinc, an essential mineral that supports immunity, digestion, skin health, eye health, male reproduction support, growth and development. Each serving of gummies is naturally flavored with elderberry and contains 30 milligrams of zinc.

They’re also gluten free, gelatin free, certified vegan and non-GMO. They’re packaged in a 60 count bottle. Suggested retail price is $19.99.

Sugar Free Electrolyte Stamina Power Pak With the same base formula as the original Power Pak line, but formulated with xylitol and stevia so there’s zero sugar, Sugar Free Electrolyte Stamina Power Pak is keto

friendly. Sugar Free Power Pak is a orange mango flavored, easy-to-fix high performance energy drink with no caffeine, artificial flavors, or artificial stimulants. It contains 1,200 milligrams of vitamin C, B vitamins, all major electrolytes and a full spectrum of concentrated ionic trace minerals to support energy, immunity and hydration. Sugar Free Power Pak is keto friendly, gluten free, certified vegan, and non-GMO.

ConcenTrace® Trace Mineral Capsules These provide a concentrated complex of full-spectrum, body-balanced ionic trace minerals that are powerful, all natural, pHbalancing, and also contain 150 milligrams of naturally-occurring magnesium chloride.

The big benefit of these capsules is that they’re easy to swallow and are completely tasteless. Certified vegan, gluten free, nonGMO, the product is available in 90- and 270-count bottles, with suggested retail prices of $20.19 and $45.99, respectively.

Apple Cider Vinegar Gummies The simple, delicious way to provide the

Fruit-Infused Mozzarella Appetaggios from Fiorucci Foods Fiorucci is the brand of specialty meats that delivers the true taste of Italy. For more than

170 years, the brand has used Old World recipes to produce a full line of authentic

whole family with apple cider vinegar (ACV). ACV helps support healthy bacteria for gut health, weight management, healthy blood sugar levels, immunity and heart health. Each gummy provides 500 milligrams of unfiltered, organic ACV, which includes “the mother,” and is naturally flavored with a delicious strawberry melon flavor. They’re also gluten free, gelatin free, certified vegan, unfiltered, and non-GMO. The suggested retail price for the 60-count bottle is $29.99.

Immunity Gummies An easy and delicious way to provide immune system-supporting nutrients to the diet to help keep the immune system strong and healthy, including zinc, vitamin C, vitamin D and acerola cherry extract. They’re naturally flavored with a great-tasting cherry flavor that the entire family is sure to love. Certified vegan, gelatin free, gluten free. Suggested retail price is $27.99.

Electrolyte Stamina Power Pak + Immunity This is Trace’s classic Power Pak formula, including 1,200 milligrams of vitamin C,

Italian charcuterie meats, cheeses and premium snacking products using only hand-trimmed cuts of premium pork and the finest ingredients, then slowly aging them to perfection. Since 1850, the Fiorucci family has been creating authentic Italian meats, honoring the tradition of the Italian dinner table.

Fiorucci has introduced the perfect balance of meat, cheese and fruit with all-natural Appetaggios. Each product consists of individual strips of peach or cranberry mozzarella that are hand wrapped with a slice of perfectly aged

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manganese and selenium, with the addition of elderberry extract, vitamin D and zinc for even more immunity support. For those unfamiliar with Power Pak, it also features 15 additional B vitamins, minerals and electrolytes for daily energy and hydration, plus a full spectrum ionic trace mineral complex for body mineral balance. Gluten free, certified vegan, nonGMO. Natural lemon berry flavor, 30-packet box. Suggested retail price is $21.99.

Elderberry Immunity Powder A delicious, natural Lemon Berry flavored drink mix that has powerful, multi-faceted support for the immune system, Elderberry Immunity Powder provides elderberry extract, zinc, vitamin C and full-spectrum, body mineral-balancing ionic trace minerals for total defense immune support. Gluten free, certified vegan, non-GMO. The 50serving canister has a suggested retail price of $34.99.

For more information, call 1.800.624.7145, go to www.traceminerals.com or email infor@traceminerals.com.

prosciutto or hard salami. The fruit flavors infuse sweetness into mild, milky mozzarella, and the smoky meat further complements this mouthwatering combination, creating an irresistible, one-of-a-kind snack. Appetaggios are available in 16/1.5-ounce packages and are ready to eat, making them an excellent option for snacking and entertaining.

For more information about Fiorucci Foods, email cfa .marketing@campofriofg.com or visit www.fioruccifoods.com.

Good Things Come in Small Packages Individually wrapped, Enstrom Almond Toffee Petites are the gold standard of snacking. This artisan Almond Toffee is crafted from the perfect blend of fresh California almonds, sweet cream butter and pure cane sugar, covered in a generous layer of rich chocolate to create a treat unlike any other.

For 60 years, the Enstrom family has crafted Almond Toffee with only the finest, freshest and sustainably sourced ingredients. Every batch is still

made in Grand Junction, Colorado, using Founder Chet Enstrom’s original recipe, lovingly handed down through four generations.

Enstrom Almond Toffee is made with all-natural ingredients, and is certified gluten free and kosher dairy. It’s quality that can be tasted in every bite.

For more information, call 800.252.5498, email wholesale@enstrom.com or go to www .enstrom.com.

Wally’s Organic Ear Oil

By Tracy Burns, Director of Sales, Wally’s Natural Products, Inc.

Support your ears using the power of nature with Wally’s Natural Organic Ear Oil. This velvety smooth, specialty ear drop is made from only certified organic ingredients. It’s carefully blended with garlic and mullein oils to deliver the perfect drop for when your

ears need it most.

Organic Ear Oil calms, soothes and comforts agitated ears.

For more information, email Tracy Burns at tracy@wallysnatural.com or go to www.wallysnatural.com.

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Ezekiel 4:9 Sprouted Grain Bread from Food For Life Baking Co. Food For Life Baking Co., makers of the incredibly delicious and nutritious Ezekiel 4:9® Sprouted Grain Bread, has been committed to the health of its customers since its inception over 50 years ago.

Among the many natural sprouted grain breads are its widely popular Ezekiel 4:9 and Genesis 1:29® breads, English muffins, tortillas, buns and cereal. Sprouting maximizes digestibility and nutrition while lowering the glycemic index in its flourless bakery products.

Beyond the commitment to superior nutrition, there’s also a commitment to a balanced and protected pH in every loaf. Why is a balanced pH so important? Because Food For Life recognizes that a balanced pH is absolutely essential for optimum health. This is why Food For Life meticulously chooses

its ingredients, and refuses to use acidifying agents such as cultured wheat starch, vinegar, calcium propionate and ascorbic acid – all preservatives.

As an amazing benefit of sprouting, grains actually become more alkaline as water and oxygen support the growth of the new plant and naturally balances the pH. While a balanced pH is great for health reasons, a higher pH does tend to shorten shelf life. This is why the company primarily sells Food For Life breads frozen.

Since its Ezekiel breads have become so popular, Food For Life is seeing more competitors now releasing sprouted grain breads, though using acidifying agents like vinegar and cultured wheat starch to extend their shelf life. Unfortunately, these ingredients lower the pH by increasing the acidity, which

New Products Added to La Truffe Royale Line MarDona Specialty Foods announces four new products in the La Truffe Royale line.

After much research, taste testing, rejections and so on, the company came up with these four great new items to add to its La Truffe Royale product line. It is certain you will find these to be a great addition to your truffle retail lines.

Black Truffle Acacia Honey MarDona had searched for quite some time to replace its Wild Forest Tupelo Honey. It kept getting batches of honey that didn’t meet the company’s standards. After some research, it discovered a great acacia honey

(the best of the best). MarDona imported this fine, smooth acacia honey from Italy, and then blended it with some black truffle pieces along with truffle essence. This honey makes a perfect addition to any cheese platter, roasted poultry, and is great over fresh ricotta cheese and toasted bread. It is perfect for any dish or even as a dip.

Black Truffle Rub MarDona has been working on a truffle version of a rub for some time. The company wanted the rub to stand out on its own merits. After much research, trials and errors, MarDona came upon a great find. By incor-

Paesana Organic Pasta Sauce: New Look, Same Quality Ingredients Clean, simple, organic ingredients – this was the inspiration of Paesana’s fresh new Organic Pasta Sauce packaging redesign.

And, of course, the outside of the jar must reflect the quality of the ingredients inside the jar. What better way than with a clear label?

This clear label design enables customers to appreciate those extra slices of garlic, bits of real basil, and more of the richness from the 100 percent Italian tomatoes in the line

of organic sauces. It’s a view that inspires some home cooks to grab a jar or two off the shelf.

For added convenience, Paesana Organic Pasta Sauces are packed in display-ready trays, making an attractive store end-cap display. This eye-catching store set up is unique and appealing, making the product itself the perfect in-store advertisement.

Though the look is new, customers can be assured that each jar of Paesana Organic

DeBrand Truffles: Effortless, Profitable, Enticing DeBrand Truffles are the luxurious sweet conclusion that will entice each and every customer. These 12 incredible variations seem almost too beautiful to eat. Each oversized piece is individually and artistically designed, but their true beauty lies within.

These irresistible silky, rich Truffles are petite, gourmet chocolate desserts. DeBrand Truffles boast a minimum shelf life of two months at room temperature, with no need for refrigeration or preparation by your staff. All

varieties are guaranteed in stock and are available to ship within one to two business days, all year round. DeBrand packaging is also available for purchase, and its Truffle wholesale prices are currently set for resellers to earn a margin over 62 percent. DeBrand makes it easy to offer a gourmet chocolate experience year round. Simply set on a plate and serve.

Featuring these beautiful Truffles in a display case is the perfect way to entice your customers. As they arrive, they will be

Food For Life feels often defeats the purpose of sprouting in the first place. To be a truly healthful product, Food For Life strongly believes in protecting the pH level of its sprouted grain bread, targeting a balanced pH. Because of the company’s commitment to health, you can be assured that Ezekiel 4:9 Bread is the pinnacle of nutrition. By adding pure filtered water to certified organic grains, legumes and seeds, Food For Life is able to maximize nutrition and digestibility. Enzymes, like amylase and protease, are released naturally, helping to break down carbohydrates and protein, making them easier to digest while maximizing nutrition and lowering the glycemic index.

Food For Life’s slow baking technique means that every sprouted grain loaf is baked porating a dried black truffle with a hand harvested salt, it came up with the rub to beat all rubs. It’s a very fine powder that rubs well into any meat, poultry or seafood. Also, it can be added to sauces and more.

Black Truffle Sea Salt One of MarDona’s great finds was its new imported Black Truffle Sea Salt. This sea salt is a perfect addition to anything you would put salt on. Perfect over fries, onion rings, pizza, all burgers, sandwiches, popcorn and so much more. The salt is a perfect blend of truffle essence mixed with a fine imported sea salt and truffle pieces.

Black Truffle Tapenade MarDona has had many requests for a truffle

Pasta Sauce is made with the very same premium organic ingredients. Starting with 100 percent imported Italian organic tomatoes, every batch is sautéed and kettle cooked with certified organic ingredients and jarred at peak freshness to seal in the flavors perfected over generations.

Paesana offers six flavors of Organic Pasta Sauce, including Marinara, Tomato & Basil, Vodka, Sicilian Gravy, Fra Diavolo and Roasted Garlic. All Paesana Organic Pasta Sauce varieties are certified greeted by the promise of a high-quality, gourmet chocolate experience. This is an easy add-on sale and has no need for any preparation; just bag or box and go. DeBrand is also happy to provide artwork and product descriptions for menus, displays and social media advertising.

DeBrand recommends carrying an ongoing selection of at least four to six different Truffles to provide a wide selection and an eye-catching display. Its four most popular Truffles are Dark Chocolate, Caramel, Peanut Butter and Raspberry. In addition to selling Truffles by the piece, they are also

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at lower temperatures to help preserve important natural vitamins and minerals – never “flash browned,” which can often trap active yeast.

Food For Life Ezekiel 4:9 Bread is loaded with both important natural soluble and insoluble fiber to help your body function at its peak.

Aren’t all breads just carbs? Amazingly, Food For Life Ezekiel 4:9 breads often contain just as much protein as the stuff you put on your sandwich, from all plant-based sources.

Ezekiel 4:9 Bread, made with 100 percent organic ingredients. Your body and taste buds will know the difference! Check with your food distributor for the best options.

For more information, email info@food forlife.com or call 951.279.5090.

spread, but the company just never got around to it. Then one day after doing research and development, it worked out this great formula of black truffles, truffle infused oil along with some TLC, and came up with a great spread.

But it’s more than that. This is a tapenade.

Use it straight from the jar and spread over some toasted crusty bread, or mix with a mayonnaise and create a wild truffle aioli.

Add to hot cooked pasta as a great truffle pasta dish. There is no limit to what you can do with it.

For more information, call 855.OIL SPRAY (645.7772), email info@mardonaspecialty foods.com or go to www.mardonaspecialty foods.com.

organic by the U.S. Department of Agriculture, gluten free and kosher certified, while all flavors, with the exception of Vodka Sauce, are certified by the NonGMO Project.

Bring your customers a taste – and a view – of the Italian countryside with Paesana Organic Pasta Sauce.

For more information, email sales@ paesana.com, call 631.845.1717 or go to www.paesana.com. available in prepackaged assortments, ideal for holidays, events and when guests are in a hurry. These high-quality, gourmet chocolates are perfect for gift shops, restaurants and other gourmet shops. DeBrand Truffles deliver a high-quality, gourmet chocolate experience that your guests are sure to remember and come back for more.

For more information about DeBrand Fine Chocolates, call 260.969.8331, email whole sale@debrand.com or visit www.debrand.com.

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Bellucci Transforms Supply Chain with Blockchain Technology Certified Origins, Inc. has acquired much experience in managing the traceability of its products. This includes its 100 percent Italian EVOO line, Bellucci. To pioneer the blockchain-based solution for better EVOO traceability, the company partnered with Oracle, one of the world’s largest providers of enterprise software.

Incorporating Oracle’s blockchain technology is not only ideal for tracking and verification purposes, but for offering complete transparency into the food supply chain. “We

believe that buyers and growers deserve a world in which authenticity and quality are not only valued but verified. Managing traceability with blockchain technology is the logical progression of the whole traceability process for our Bellucci Premium Extra Virgin Olive Oil,” said Andrea Biagianti, Chief Information Officer at Certified Origins, Inc. “Oracle Blockchain Platform easily integrates with our partners’ systems, and we can create smart contracts between supply and distribution actors, thus reducing

Divine Chocolate Unveils Crispy Thins Divine Chocolate, the only Fairtrade chocolate company in the world co-owned by cocoa farmers, has unveiled new Crispy Thins, a surprisingly light, irresistibly crispy and truly snackable treat. Crispy Thins are made with an exquisite blend of rich, silky Fairtrade chocolate and air-popped rice, which is then expertly crafted into a thin, wafer-like chip.

At less than 20 calories per Thin, the Crispy Thins offer a lighter snacking alternative to any other offering in the chocolate aisle with their unique shape and texture. The line is made with Divine’s best-selling fla-

vors: Dark Chocolate, Dark Chocolate with Mint, Milk Chocolate, and Milk Chocolate with Caramel and Sea Salt. Crispy Thins are made with all natural ingredients and pure cocoa butter with all flavors certified Fairtrade and dark chocolate versions suitable for vegans.

“We are elated about this new addition to our product mix,” said Morgan McKenna, Senior Marketing Manager at Divine Chocolate. “The Crispy Thins have the decadence and quality consistent with all Divine products, but what makes this product unique is the lightness and texture. Each Thin packs a

Elmhurst 1925 Elevates the Standard of Plant-Based Elmhurst® 1925, maker of simple, nutritious and incredibly delicious plant-based nut and grain milks, has launched a variety of oatmilks and dairy free lattes in single-serve formats. Elmhurst is known to be one of the most innovative brands within the plantbased milk category with products to support a variety of use cases and retail placements.

Once the largest dairy in New York City, Elmhurst Dairy transitioned to Elmhurst 1925 to produce simple, plant-based dairy alternatives with exceptional nutrition and

clean labels. The progressive pivot proved to be the right move as, according to the Plant Based Foods Association, plant-based milk sales now account for 14 percent of the milk category. The popularity of oat milk has been on the rise and has served as the most demanded ingredient across Elmhurst’s portfolio. Its most recent oat milk innovation, Elmhurst Creamery’s New Fashioned SoftServe Ice Cream Mix, joins the brand’s beloved Milked Oats, Oat Creamers, Oat Lattes and Single Serve Milked Oats lineups.

Ayala’s Herbal Water Ayala’s Herbal Water is the perfect match between healthy hydration and unique flavor – a great way to draw the healthminded consumer to your store. Each bottle contains pure water and organic herbs, with zero calories, sugar or sweeteners. It’s a great option for ingredient-conscious customers looking for a new refreshment without compromise.

Wally’s Natural Products (Cont’d. from p. 1)

ear candles. We source an array of USDAcertified organic essential oils and carrier oils, along with packaging materials that come from sustainably managed forests.

operational costs.”

Blockchain technology functions as a ledger that remains permanent and indelible. With the participation of Bellucci and its business partners, such as olive growers, processors, quality controllers, packagers and distributors, information of where each bottle of EVOO was produced and the methods used is seamlessly and efficiently recorded.

“Blockchain drastically reduces human errors by having various cross-checking processes and automated data entry,” said Giovanni Quaratesi, Director Of Sales and Business Development at Certified Origins, Inc. “It’s only a matter of time before tasty experience that engages the senses in a new way.”

Divine Chocolate is driven by a social mission: to bring people together using the amazing power of chocolate to delight and engage, creating dignified trading relations that empower both producers and consumers. All Divine products carry the Fairtrade mark. Divine Chocolate is also a Certified B Corporation. B Corps meet the highest standards of verified social and environmental performance, public transparency and legal accountShoppers can stock up on their favorite Elmhurst products locally on their next trip to the supermarket.

All Elmhurst products are crafted through a unique HydroRelease™ method. Using just water, this process separates the components of a nut, grain or seed before reassembling them as a creamy, blended beverage, maintaining the full nutrition of the source ingredient only using the cleanest ingredients. Like all Elmhurst products, they are gluten free, certified by the Non-GMO Project, kosher, cer-

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blockchain becomes the industry standard.” Product data can become shareable in near realtime, which enables greater trust across the supply chain.

Bellucci is at the forefront of providing proactive solutions to the challenges posed by traceability. The brand connects with thousands of growers and audited mills throughout Italy with blending, bottling and shipping companies via its innovative traceability system.

For more information, go to www.bellucci premium.com or email chip@certified origins.com.

ability, and aspire to use the power of markets to solve social and environmental problems.

Inspire the timeless enjoyment of premium quality chocolate with a crunch with Crispy Thins. Crispy Thins are perfect for casual gifting, enjoying on your own or sharing with friends. The suggested retail price for the 2.8-ounce package of Crispy Thins is $3.50.

For more information, email sales@ divinechocolateusa.com.

tified vegan and made without artificial flavors.

Elmhurst’s line of plantbased products can be purchased in natural and traditional grocers nationwide, including Whole Foods Market, Wegmans, Publix, Kroger, Ralph’s, King Soopers, Fred Meyer, Fry’s, Smith’s Food & Drug, Roundy’s, Bristol Farms, Gelson’s, Fairway, Shaws and more, plus online at Elmhurst1925.com and Amazon.com.

For more information, www.elmhurst1925.com.

go

to

Shipper Now Available for Crispy Fruit Enjoy all five flavors, like soothing Lavender Mint to subtly zesty Ginger Lemon Peel. Every flavor is a delicious refreshment and a reward for the spirit during a hectic day.

For more information about Ayala's Herbal Water, email info@herbalwater.com or visit www.herbalwater.com.

Crispy Fruit snacks are 100 percent pure fruit, freeze-dried to the perfect crisp. Apples, mangos, strawberries and five other delicious fruits in convenient grab-and-go bags.

Consider Crispy Green’s latest innovation, the case stack shipper. This gorgeous, eye-popping, functional and affordable turnkey merchandising solution will attract not only moms searching for back to school snacks, but anyone who walks

While quality is a top priority for our ingredients, how they’re sourced is equally important. Wally’s strives to have all the materials that go into finished products come from sustainable sources and are cultivated using environmentally friendly practices.

This also carries over to the way we manufacture our products. Our headquarters and manufacturing facilities are located in beautiful Auburn, California. Wally’s has made the commitment toward a more sustainable business. Our solar powered buildings en-

by, and could even draw in some new customers who aren’t familiar with the product. Crispy Green’s research proves how merchandising Crispy Fruit can drive more traffic and higher profitability.

This display (with virtually no assembly required) is now available to order.

For more information about Crispy Green, Inc., email sales@crispygreen.com or visit www.crispygreen.com. sure we are environmentally mindful, and we minimize waste and maximize recycling.

For more information, email Tracy Burns at tracy@wallysnatural.com or go to www.wallysnatural.com.

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Apple Cider Vinegar (Cont’d. from p. 1)

kombuchas and health tonics, and in a variety of baked goods and ferments.

Manzana Products Co., Inc has been a proud supplier and expert in the production of the highest quality apple cider vinegar since 1922. Because its products are certified organic and certified by the Non-GMO Project, they are free of pesticides, chemical ferOnce Again Nut Butter (Cont’d. from p. 1)

Once Again’s organic sunflower hemp butter is made with organically grown, ethically sourced sunflower seeds, dry roasted for enhanced flavor and milled creamy to make taste buds dance. Organic hemp oil gives this product a powerful boost of antioxidants, amino acids, and Omega fatty acids, while just a bit of sugar and salt are added for taste. Delivering 5 grams of plantprotein per pack plus a healthy dose of iron Honey Stinger (Cont’d. from p. 1)

as its energy source, which is one of the best natural sweeteners for any athlete. Based on science by the World Health Organization, this recipe blends organic honey with sodium and water to speed up the absorption of essential nutrients when you need them most.

The three-drink system has specific formulas to help you Prepare, Perform, and ReGROM (Cont’d. from p. 1)

GROM found it difficult to keep the food supply chain moving to all corners of the United States.

Realizing the unstable nature of the food industry during this most difficult time, GROM knew it had to make some changes and re-evaluate everything in order to continue the business and prepare for the future.

Rick and Michelle Halverson, the Owners of Great River Organic Milling, acted BrightFresh (Cont’d. from p. 1)

Microgreens are small, young edible greens produced from herbs, vegetables and other plants. BrightFresh carefully hand-harvests them at the peak of flavor and their delicate, fresh appearance adds beauty, dimension and a range of distinct flavor profiles to sweet and savory dishes and even beverages. They can be used to customize any dish and brighten up culiSuzanne’s Specialties (Cont’d. from p. 1)

Suzanne’s Specialties offers an InfantSafe® version of all of its rice syrups.

This unique product contains less than 10 ppb for arsenic and lead, meeting the FDA standard for drinking water. It is available in all DE levels.

The company packs its industrial products in pails, drums, totes and tank wagons. All North Coast Organic (Cont’d. from p. 1)

superior quality apple juices, apple sauces and apple cider vinegars that are unlike any other.

Water, Earth, and air, free of chemical fertilizers and pesticides, combined with the skill of responsible organic farmers, is its recipe for

www.gourmetnews.com

tilizers and dyes, and aren't processed using industrial solvents, irradiation or genetic engineering.

Manzana Products offers raw unpasteurized apple cider vinegar, as well as pasteurized and filtered in 55-gallon drums, 275-gallon totes, and tankers that can carry up to 6,000 gallons. Its exquisite blend of apple varietals, all of which are USA grown, is one of the things that sets Man-

and potassium, Once Again’s organic sunflower hemp butter is also rich in Vitamin E thanks to both its sunflower seed and hemp oil ingredients.

Combining super-nut nutrition with a touch of delicate sweetness, Once Again’s maple vanilla almond butter features organic, ethically sourced almonds dry roasted to perfection and infused with just the right amount of pure maple sugar and a hint of natural vanilla, with no salt added. Delicious on its own or paired with other grab-and-go

cover with energizing honey-powered fuel.

The Prepare formula replenishes fluids lost to daily hydration, supports mental focus with benefits of citicoline and L-theanine, and has key electrolytes for optimal rebalancing. The Perform formula has 50 percent more carbohydrate absorption than glucose alone for quick energy, supports mental focus with benefits of L-theanine, and optimizes replacement of electrolytes lost due to

quickly, acquiring more warehouse space and immediately putting into motion an expansion plan to enable faster reaction times when necessary along with more flexibility in the face of adversity.

As a retail-focused brand providing organic, non-GMO grains, meals and flours and a selection of gluten-free varieties, GROM found its segment of the market was under extremely high demand that even additional co-packers were unable to support.

As a result of this realization, GROM is

zana vinegar apart from other manufacturers. The company believes there's no improvement over Mother Nature, so you won't find any concentrates in its products, either. Manzana Products produces its juices by pressing fresh fruit – never from fruit juice concentrate. That's what makes the vinegar taste so good. The company takes great pride in ensuring that its products are produced and then delivered to cussnacks like sliced fruit, the product features 6 grams of plant-protein per pack, plus calcium, iron and potassium to boost energy levels throughout the day.

Gael J. B. Orr, Director of Marketing, said, “The response to our full-size jars of sunflower hemp butter and maple almond butter has been amazing, and now consumers can enjoy the products’ wonderful flavor and wholesome nutrition anytime, anywhere. Our sunflower hemp butter is a perfect pick for those seeking a snack with functional ingresweat. Finally, the Recover formula replenishes fluid and electrolyte losses post-exercise, supports the immune system with zinc and elderberry, and contains key electrolytes for optimal rebalancing.

Gone are the days of forcing down a drink mix during a workout because you know you need a boost. With six tasty flavors to choose from, Honey Stinger makes hydrating easy and delicious. Simply mix a single serving

currently nearing the completion of its new retail packing facility, increasing its overall capacity significantly. Not only that, but understanding the issues other brands faced, the company is positioning to offer these services to anyone who needs the additional support.

With a deep history and knowledge in organic commodities, and widespread, secure, ethical and transparent supply chains, GROM is looking to help fortify and improve the food supply channels.

The intention is simple: to make products

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tomers as fresh and wholesome as possible.

The result of all these efforts: pure fruit taste and nourishment, just what you get when biting into a fresh apple. Cheers to good health!

For more information, go to www .manzanaproductsco.com, call Steve Gilworth at 707.324.2283 ext. 268 or email sgilworth@manzanaproductsco.com.

dients, such as hemp oil, while our maple vanilla almond butter provides a richly flavored, healthy treat that’s simply irresistible.”

Once Again Nut Butter’s new sunflower hemp butter and maple almond butter squeeze packs will be available for retailers nationwide to carry in May. The products are sold individually or in a 10-pack.

For more information, go to www.once againnutbutter.com, call 888.800.8075 or email gorr@onceagainnutbutter.com.

packet with 16 ounces of water and you’ll be ready to go. Fueling top elites and everyday enthusiasts alike, Honey Stinger makes great-tasting, convenient, honey-powered sports nutrition. Whether you are preparing, performing or recovering, Honey Stinger will be your go-to choice.

For more information, email sales@ honeystinger.com.

that are safe, high quality and affordable as well as at all times readily available to customers and consumers.

As the world is reshaping and rebuilding into the new normal, and the nature of how we live our lives is beginning to reform, GROM is excited to see the positive impact that the company can make on people’s lives and the security of the food industry that we all rely upon.

For more information, call 608.687.9580 or go to www.greatrivermilling.com.

nary creations.

BrightFresh Microgreens are the gold standard of quality. Location and growing conditions are very important factors with growing microgreens. BrightFresh Microgreens are grown in bright, natural sunshine and are not factory farmed with artificial lighting methods that other growers use to produce microgreens. Microgreens should have short stems and fully-expanded leaves with deep vibrant color, and this simply can-

not be achieved by producing them in energy-intensive factory farms. Even when grown inside a greenhouse, if the outdoor climate is less than ideal, the result is similar to factory farmed: soft, stretched and stemmy with tiny leaves. Microgreen nutrition and flavor are in the leaves, not the stems. BrightFresh Microgreens are top quality and have the best taste and appearance.

BrightFresh offers several microgreens va-

rieties, including Micro Arugula, Micro Broccoli, Micro Cilantro, Micro Kale Mix, Micro Radish Mix and the most popular, Micro Rainbow Mix. BrightFresh also offers more unique items, such as Gold Pea Shoots, Squash Blossoms and an Herb Flowers Mix. BrightFresh is currently available in select retail stores across the U.S.

products are available in organic with most having a conventional version as well.

Suzanne’s promises that all of its products are made with only the highest quality organic and all-natural ingredients. Each one is sure to give your formulas and applications “Sweetness the Way Mother Nature Intended™.”

Suzanne’s Specialties also provides an extensive line of retail products. These include

its best-selling Ricemellow Crème, rice syrup based fruit spreads, flavored rice syrups and traditional offerings such as organic molasses, organic agave syrup, organic honey and organic rice syrup. Pack sizes on its retail line range from jars to gallons to tubs to pails.

Suzanne’s can service the needs of a household, restaurant, small bakery or institution. Visit www.suzannes-specialties.com

for more information on these products or to shop in its easy-to-use online store.

With distribution facilities on both the East and West Coasts and a diverse product line, Suzanne’s Specialties has the ability to service your company’s specific needs.

producing fruit of exceptional quality and flavor. With the belief that all products should taste just like the fruit that goes into them, North Coast recipes are minimally processed and don’t contain any added sugars, preservatives, colors or flavors. With U.S.-grown fruit fresh from the orchard and never from concen-

trate, its artful blend of different apple varietals is key to producing the best tasting products.

Pure, fresh and clean. Go ahead and taste the difference – you’ll be so glad you did!

North Coast products are always certified organic by the U.S. Department of Agriculture, certified by the Non-GMO Project,

For more information about Fresh Origins, visit www.freshorigins.com.

For more information, go to www.suzannesspecialties.com.

KSA kosher and produced in BPA-free packaging with the help of solar power from the warm California sun.

For more information, go to www.northcoast .organic, call Alissa Trinei at 707.329.6304 or email atrinei@manzanaproductsco.com.

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Old Amsterdam Extra Aged Gouda Old Amsterdam, the market leader in Branded Aged Gouda in Holland and a product of the third-generation, 100 percent family-owned-andrun Westland Cheese Company, debuts a new flavor: Old Amsterdam Aged Gouda, Extra known as The Reserve.

This very special cheese is aged for a minimum of 18 months and has a multitude of deep, rich flavors with caramel and pecan undertones and a firm, crumbly texture sparked with lots of ripening crystals.

The Reserve works amazingly with bourbon on many levels: the rich maltiness of the bourbon brings out more of the sweet flavors of the Gouda, while the Gouda tones down the heat of the alcohol

in the bourbon.

This Extra Aged Gouda is ideal for special occasions or an excellent treat for anytime. It is great paired with your favorites such as sweet and spicy nuts, roasted mixed marinated olives and honey mustard.

The cheeses from Old Amsterdam have won numerous awards at the World Championship Cheese Contest, World Cheese Awards, International Cheese and Dairy Awards and Global Cheese Awards.

Westland Cheese Company www.westlandkaas.nl/en

Tradición Tapas Collection Sauces & Jams Spicin Foods has been in the sauce business for more than two decades and produces more than 900 different barbecue sauces and 750 hot sauces. The brand’s Tradición Tapas Collection of salsas includes Garden Vegetable, Sweet Jalapeño, Spanish Olive, Taco Salsa Verde and Blackberry Chipotle Jam, to name a few.

The newest is Artichoke Spinach, which has become a consumer favorite overnight. Bold, flavorful, made with natural ingredients – it is a celebration of Old World recipes unsurpassed for the modern table. Packed with a zesty punch, it was

to made serve with chips, mix into taco dips or create delicious entrees to share.

Spicin Foods also offers co-packing, private label, foodservice, distributors and international opportunities.

Spicin Foods 800.568.8468 www.spicinfoods.com

Country Fresh Fudge Offers Sweet Opportunities High profits and sales await retailers with Country Fresh Food & Confections’ exciting lineup of “melt in your mouth” Country Fresh Fudge™. It is like having a fudge shop, but without the extensive labor. Country Fresh Fudge is a premium, madefrom-scratch fudge, using only the best quality ingredients such as Belgian chocolate, AA grade butter, cane sugar and sweet cream.

More than 80 varieties are offered in 12-ounce clear, resealable containers, including such traditional flavors as Chocolate Walnut and Rocky Road, but also in dynamic, non-alcoholic flavors such as Spirit Legends™ Tennessee Whisky, Caribbean Rum and Kentucky Bourbon. A large variety of keto-friendly, sugar-free flavors containing only one net carbohydrate, is also available. Other

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Triple the Fun with Stonewall Kitchen If anyone knows chocolate, it’s Stonewall Kitchen, which has been crafting delicious treats from quality ingredients since 1991 and is one of the most awarded specialty food makers in the country. Once your customers whip up a batch of the new heavenly Triple Chocolate Chewy Cookie Mix, they’ll see why.

Because one kind of chocolate just wouldn’t suffice for this cookie mix, it’s made with triple the chocolate for triple the fun. Premium cocoa powder creates a rich, fudgy flavor that perfectly complements the chewy texture of this decadent dessert. Plus, it’s packed with both milk and dark chocolate chips to ensure a tasty little morsel in every single bite.

Your customers will love using this easyto-make mix for cookie sundaes, cheesecake crust and chocolatey ice cream sandwiches. It’s the item they’ll keep coming back for, so stock the shelves and “bake” their day!

Stonewall Kitchen www.stonewallkitchen.com

STAR Red Wine Vinegar Adds Zing Crafted in Spain, STAR Red Wine Vinegar is an aged and filtered condiment made using the acetous fermentation of a selected blend of red wines. It features the perfect balance of acid-to-sweetness, making it a pantry staple for both home cooks and restaurants. Its bold flavor complements other bold flavors, and it can be used as an easy way to enhance everyday recipes, including marinades, salad dressings and more, without adding extra fat or salt.

Bottled in elegant, clear glass bulb bottles that allow its attractive hue to show, STAR Red Wine Vinegar is a competitive, shelf-stable product that sets itself apart

based on price and versatility. The vinegar is available in two convenient sizes: 12-ounce and 25-ounce, and in a variety of flavors, including garlic red wine, white wine, golden, unfiltered organic apple cider and rice vinegar.

Borges USA www.starfinefoods.com

Fiorucci Sandwich & Charcuterie Variety Packs

packages available include 6-ounce and 2-ounce displays.

Besides offering the perfect “contactless” fudge, Country Fresh also offers one of the lowest cost private labeling programs for retailers who want to make the fudge their own. All packaged fudge has a 6-month shelf life.

Other fudge products offered by Country Fresh Food & Confections, Inc. include more than 100 flavors of bulk fudge loaves, pre-cut bulk fudge that does not require weighing or cutting, various retail packages, gift boxes and premium fudge mix for those wishing to make fudge on site.

Consumers can create delicious, authentic Italian sandwiches and charcuterie boards instantly with Fiorucci’s new Italian-inspired Sandwich and Charcuterie Variety Packs, featuring six mouthwatering dry-cured meat combinations that are ready to eat any time. Each 6ounce resealable package contains ready to serve, pre-sliced Hard Salami, Pepperoni, Genoa Salami, Sopressata, Prosciutto, and Italian Dry Salami with two ounces of each meat.

This assortment provides a delicious, convenient variety of protein-packed meats to make authentic Italian-inspired sandwiches and charcuterie assortments easily. The smoky hard salami, zesty pep-

Country Fresh Food & Confections Inc. 800.545.8782 www.countryfreshfood.com

Ballpark Crunch from Mel’s Toffee Ballpark Crunch is one of a multitude of flavors of toffee offered by Mel’s Toffee. Ballpark Crunch combines favorite ball park snacks into a masterfully crafted treat. Popcorns, peanuts and pretzels are blended into salted caramel toffee for a fun flavor with lots of character and texture. Ballpark Crunch will merchandise well on a shelf that also includes other Mel’s Toffee flavors for a seasonal display that

peroni, rich Genoa salami, peppery sopressata, silky prosciutto, and robust Italian dry salami are all made from select cuts of pork that are cured, aged and seasoned using treasured Italian family recipes passed down for more than 170 years through three generations.

The 6-ounce Sandwich Variety Pack features six slices each of hard salami, pepperoni, and Genoa salami, while the 6-ounce Charcuterie Variety Pack includes 10 slices each of sopressata and Italian dry salami, paired with four slices of prosciutto.

Fiorucci Foods www.fioruccifoods.com

celebrates America’s national pastime for the summer season that stretches into fall and the return of tailgating season.

Mel’s Toffee www.melstoffee.com

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Better Because It’s Naked “Life is better with better bacon!” is the motto at Naked Bacon, where the bacon is better than anything you’ve ever had before.

The company’s story dates back to 1861, when the progenitor of Naked Bacon arrived in Missouri from Germany and began making his bacon on the new family farm. Through the generations, the Kreilich family continued to use his recipe and in 2010, Naked Bacon was founded to honor the family legacy. Ultrahigh quality ingredients and a secret blend of herbs and spices are used to make the bacon, and then it’s slowly cured for at

MarDona Bulk Olive Oil & Balsamic Program least a week and then smoked over fruit and hardwoods.

There’s no sugar, sugar substitutes, nitrates, sulphites or anything artificial in Naked Bacon products, and they’re Whole30 Approved, keto friendly and gluten free. Naked Bacon comes in fun flavors like Jalapeño and Chipotle as well as Original, and Naked Links are a fan favorite.

Naked Bacon 314.324.4261 www.nakedbaconco.com

Coffee on the Go from 40 Below Joe In a new approach to coffee, 40 Below Joe offers an extraordinary product line that includes coffee lovers’ favorite coffees and dairy-free creamers flash frozen to ensure a delicious, fresh and easy cup of Joe they can eat.

The 40 Below Joe process brews the highest quality Arabica beans and cryogenically (quick) freezes the ultra-fresh coffee into little beads using liquid nitrogen at -320 degrees Fahrenheit. Mixing the coffee beads with non-dairy creamer beads makes for a fun, unique, caffeinated

treat that is gluten free, dairy free and vegan.

40 Below offers frozen coffee in grocery and convenience stores, cafeterias, bakeries, coffee shops, candy stores and many other retail locations.

Flavors include French Vanilla, Hazelnut, Vanilla, Salted Caramel, Mocha and House Blend.

40 Below Joe www.40belowjoe.com

MarDona Specialty Foods has expanded its line to include a new bulk food service program for all of its olive oil products: pure Olive Oil, Extra Virgin Olive Oil, Grapeseed Oil and infused olive oils in 1-gallon jugs and 5-gallon pails.

Additionally, due to overwhelming popular demand, MarDona’s black and white truffle infused olive oils are included in this program.

MarDona’s Balsamic Condimenti product line is also now offered in 1-gallon jugs and 5-gallon pails. This line includes MarDona Aged Traditional Imported Balsamic and all of the company’s line of infused fruit-flavored balsamics, such as Fig,

Blood Orange, Strawberry, Raspberry, Chocolate and Coffee and many more.

MarDona is also adding its Fusti Container Program into the bulk program. The Fusti containers are available in 5 and 15 liter units to dispense the oils in style to the end user. MarDona products have been in demand from olive oil retail shops to manufacturers that produce their own products with MarDona truffle oils.

MarDona Specialty Foods 855.645.7772 www.mardonaspecialtyfoods.com

Plant-Based, Versatile Noodles NakaNoodle is a tasty, gluten-free, lower-calorie, lowercarbohydrate, zeroguilt alternative to conventional pasta, noodles or rice. The Vertullo imports line includes three different varieties: Fettuccine, Rice Style and Ramen. Each item is plant-based, vegan, non-GMO and keto friendly. This is the only brand in this category with products

that, through a proprietary process, have a superior texture profile, do not need to be drained before use and are ready to heat simply by tearing a notch in the bag and microwaving for 90 seconds.

Vertullo Imports LLC 516.780.5882 www.nakanoodles.com

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GOURMET NEWS

Chile and Corn Roasters Offer Options McBroom Metal Works, Inc., dba Arizona Chile Roasters, is a manufacturer of steelconstructed chile and corn roasters for commercial or home use. The company has been building roasters since 1999 and is still passionate about its products, its customers and the business.

These commercial chile roasters are made in four different commercial barrel sizes to suit your business needs and/or customer base, and are offered with regular or food grade stainless steel barrels of ¾-inch or ½-inch expanded metal. Three sizes of table top chile roasters are offered for those customers with a need for a smaller roasting batch.

The wheel-mounted corn roaster has a rotisserie of six food-grade stainless steel trays; hand crank or motorized. All the

chile and corn roasters are piped for propane gas and include hose with high pressure adjustable regulator.

Arizona Chile Roasters combines expertise with the highest standards for customer service and quality products. If you have a question or concern, McBroom Metal Works will give you the attention you deserve as part of providing the quality customer service that the business’ customers have come to know.

These roasters are hand-made in the USA by a manufacturer selected for the state of Arizona to display at the Made in America Product Showcase at the White House in July of 2019.

Arizona Chile Roasters 520.825.8717 www.arizonachileroasters.com

Good Things Come in Small Packages Individually wrapped, Enstrom Almond Toffee Petites are the gold standard of snacking. This artisan Almond Toffee is crafted from the perfect blend of fresh California almonds, sweet cream butter and pure cane sugar, covered in a generous layer of rich chocolate to create a treat unlike any other.

For 60 years, the Enstrom family has crafted Almond Toffee with only the finest, freshest and sustainably sourced ingredients. Every batch is still made in Grand Junction, Colorado, using Founder Chet Enstrom’s original

recipe, lovingly handed down through four generations.

Enstrom Almond Toffee is made with all-natural ingredients, and is certified gluten free and kosher dairy.

It’s quality that can be tasted in every bite.

Enstrom Candies 800.252.5498 www.enstrom.com

Champignon N.A. Introduces Briette The soft-ripened cheese category has been relatively static and saturated for some time, but the introduction of Briette has introduced some much needed vitality and interest back into this category.

One unique advantage of Briette cheeses is that each has a very mild bloomy rind, and the innovative packaging ensures the perfect stage of creaminess throughout the shelf-life of the product.

Champignon’s success is built on retailers’ success, so the company partners with food retailers to create unique promotional strategies that will attract and inspire shoppers. Being adaptable, flexible and understanding the needs of both the retailer and the consumer are absolutely essential to success in today’s rapidly evolving retail environment.

Champignon North America Inc. www.champignon-usa.com

Ariston CBD Infused Olive Oil Ariston Specialties’ CBD infused Olive Oil combines all-natural and high-quality hemp-derived CBD produced in Massachusetts with the Ariston family’s own production of extra virgin olive oil from southwest Greece, resulting in a delicious and healthy elixir. It combines the health benefits and flavors of both the nutty, earthy CBD oil and the grassy flavor profile of Ariston’s Koroneiki extra virgin olive oil. This combination is ideal

for salads, savory dressings and even homemade pestos. It can be combined with Ariston’s vinegar, lemon juice, garlic and mustard to make an incredible salad dressing.

Ariston Specialties 860.263.8498 www.aristonspecialties.com

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Jasper Ranch Caramel Almond Popcorn Starting with the finest California almonds, from Jasper Ranch’s own orchards, comes exceptional almond snacks and mouthwatering confections. Caramel Almond Popcorn 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. Handcrafted rich caramel is generously coated on jumbo mushroom popcorn and gently tossed with dry roasted California almonds. Sold in an 8ounce kraft zipper pouch, this item is a great addition to any gift basket or store shelf and the perfect sweet treat for snack lovers.

Jasper Ranch is a proud brand of

Jasper Specialty Foods, a multi-generational familyrun operation headquartered in Newman, California, specializing in the production of unique almond-related food snacks, confections and other treats for the specialty food market.

Jasper Specialty Foods 800.255.1641 www.jasperspecialtyfoods.com

Le Gruyère: Authenticity, Quality and Flavor Le Gruyère AOP represents 100 percent artisanal know-how and a tradition handed down from generation to generation since 1115. It is above all the 100 percent traditional craft and expertise, passed down from generation to generation, that gives Gruyère AOP its inimitable flavor and impeccable quality.

The procedure for production of Gruyère AOP is strictly specified. Milk producers, cheesemakers and affineurs (maturers) respect each of its steps to the letter. This expertise has been guaranteed since 2001 through specifications approved by the Swiss Federal Office for Agriculture. The Protected Designation of Origin (AOP) recognizes a level of quality granted uniquely to typical products, deeply rooted in a region that gives it a specific character and an inimitable flavor. The AOP label guarantees the authenticity of products made according to traditional know-how.

During production of Le Gruyère AOP cheese, lactose is fully metabolized into lactic acid and other substances by lactic acid bacteria during the first 24 hours.

Gruyère AOP is therefore free from lactose at the time of consumption. No cerealbased ingredients or additives are used for production, so that Gruyère AOP cheese

is also free from gluten.

Le Gruyère AOP is a match for every taste. After six to nine months, the cheese is aromatic and smooth and just right for palates that prefer a mild flavor. After 10 months, the mature Le Gruyère AOP Réserve will impress all lovers of full bodied cheese. A few cheese wheels are matured for up to 18 or even 24 months.

These will appeal to connoisseurs of particularly strongly flavored cheese.

The maturation length may vary, but the quality always remains outstanding.

On cheese platters or in the kitchen, Le Gruyère AOP has become indispensable in pleasing family and guests, and giving yourself a treat at the same time.

The Interprofession du Gruyère is composed of representatives of milk producers, cheesemakers and affineurs. It actively defends the interests of Gruyère AOP, manages the protected designation of origin label, promotes and protects the ‘Le Gruyère AOP’ brand, defines market operating rules and their application and all other actions relating to the interests of Gruyère AOP.

Le Gruyère www.gruyere.com

Olivia’s Croutons Bring the Crunch The satisfaction of adding a good wholesome crunch to soups or salads has never fallen out of favor. The latest trends may be low fat, low sodium, keto, paleo, nonGMO or organic, but a real crouton can never be imitated. Sometimes you just crave a good salad with a good crouton, or a hearty soup with few crunchy morsels on top, and, oh the disappointment, when the croutons don’t deliver.

Olivia’s is all about the crunch. Made from whole ingredients, never flavorings, powders or enhancers, these good, wholesome, crunchy croutons stand apart from others. If your shelf is full of the same old, same old, redundant flavors, tastes and textures, push a few of those SKUs

aside and make a little room for a crouton that delivers a little extra and a lot of difference to your discerning customers.

Olivia’s Croutons offers five varieties of croutons, including its Gluten Free and three seasonal stuffings.

Olivia’s Croutons www.oliviascroutons.com

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EDITOR’S PICKS Bubbies

Bubbies individually wrapped Vegan Chocolate and Vegan Strawberry Mochi are decadent, non-dairy frozen desserts surrounded by sweetened mochi dough for a delicious, plant-based twist on a classic Japanese novelty. Perfectly portioned in new individually-wrapped packaging, this rice-dough based treat is made with real, non-GMO ingredients.

It’s also gluten-free for a mindful indulgence that anyone can love.

Bubbies Homemade Ice Cream & Desserts Inc. www.bubbiesicecream.com

Rougette Bonfire Grilling Cheeses

Champignon North America, importers of Käserei Champignon cheeses, is introducing two new Rougette Bonfire Grilling Cheeses just in time for grilling season. Mild and Creamy Grilling Cheese is made to be heated directly on the grill – just like a burger! This soft ripened cheese can withstand the direct heat without melting or sticking to the grill. Marinated Grilling Cheese is a savory and creamy semi-soft cheese pre-marinated in herbs and oil. It comes in a convenient aluminum pan for easy preparation and grilling. Both cheese selections are lactose-free, RBST-free, gluten free and all natural. The cheeses will be available in the U.S. through October.

GOURMET NEWS

Hippie Snacks Almond Crisps

D’Artagnan’s Ossetra Malossol Caviar is unpasteurized, low-salt and preservative-free, with an authentic, fresh flavor. This truly sustainable caviar is harvested from Siberian sturgeon on a state-of-the-art aquafarm in France that follows the strictest of animal welfare and environmental protocols. The high quality of the caviar is evident in its color, flavor and texture. The round, plump pearls have a lingering and nutty flavor reminiscent of hazelnuts or fresh walnuts. With ultra-silky mouthfeel and a color that ranges from clear gray to golden chestnut to deep brown, this buttery caviar is truly unforgettable.

Hippie Snacks www.hippiesnacks.com

Laura Chenel Goat Cheese Logs

Laura Chenel has launched its Goat Cheese Logs in a new 4-ounce size and in several flavors, including Original, Orange Blossom Honey, Garlic & Chive, Kalamata Olive, Black Truffle, Fig & Grapefruit, Cranberry and Sun-Dried Tomato & Basil. Except for the Black Truffle variety, which retails for a suggested $5.99, they retail for a suggested $5.49.

Laura Chenel www.laurachenel.com

Tillamook Chive & Onion Cream Cheese Spread

Chive & Onion is the latest flavor in the Tillamook® Farmstyle Cream Cheese Spreads portfolio. The entire line is made with real ingredients, without gums, fillers or preservatives. The 7-ounce cup sells for a suggested retail price of $3.99.

Tillamook County Creamery Association www.tillamook.com

D’Artagnan www.dartagnan.com

Harvest Snaps Crunchions

Harvest Snaps Crunchions are a plant-based, ring-shaped snack featuring nutrition-packed red lentils as the first ingredient.

Pairing irresistible crunch with vegetable-first nutrition, the baked crisps offer a better-foryou alternative to conventional, corn-based snacks and pack maximum flavor in every bite. The tasty lineup includes Kick’n BBQ, Sour Cream Onion and Tangy Sweet Chili. Powered by plant-based protein and free of starchy fillers, each crave-worthy crisp contains less sodium than other ring-shaped snacks on the market. Made with real vegetables, the innovative lineup is also certified gluten free, vegetarian friendly, and completely free of artificial flavors and colors, cholesterol and palm oil, plus the common allergens: soy, nuts, peanuts, wheat and eggs.

Calbee Inc. www.harvestsnaps.com/crunchions

MAY 2021

Hippie Snacks has just launched Almond Crisps and a new Cauliflower Crisp line extension. The Almond Crisps are available in three delicious flavors – Sea Salt, Rosemary, and Cheezy Chive – and all have real almonds as the first ingredient. The new Almond Crisps are grain-free, glutenfree, plant-based, minimally processed, paleo friendly, and have 5-6 grams of protein per serving. The Cauliflower Crisps pack similar attributes and are gluten-free, plant-based, minimally processed, and have 6 grams of protein per serving.

Champignon North America www.thisisfinecheese.com

D’Artagnan’s Ossetra Malossol Caviar

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Tribe Mezze Dips

Tribe Mezze Dips are the newest line from Lakeview Farms, LLC, which makes refrigerated dips, spreads, desserts and specialty products. The new collection of Mediterranean inspired dips pairs perfectly with vegetables, crackers, pita bread and other appetizer or snacking items.

There are three feta-based dips, including Red Pepper, Roasted Garlic and Spicy Tomato. They’re all kosher certified, gluten free and contain no artificial preservatives. Suggested retail price is $4.99 to $5.99.

Lakeview Farms LLC www.tribehummus.com

GOURMET NEWS

24

SMORGASBORD Cascadia Continued from PAGE 9 They thought that since Trout Lake’s cheesemaking history included that blue cheese attempt to imitate the Roquefort that couldn’t be imported from war-time France, a blue cheese might work. “We knew that a blue cheese was successful here in the 1950s,” Marci says. “We discovered that blue cheese was a style that the milk naturally wanted to manifest itself into.” They call it Glacier Blue, a naturalrinded blue cheese with savory and meaty flavors, which won a Good Food Award in 2018 along with Cascadia Creamery’s Sawtooth.

Sawtooth is a washed rind cheese named after the Sawtooth Berry Fields, a huckle-

berry patch in the nearby Gifford Pinchot National Forest that’s now shared between recreational pickers and the local Yakima tribe.

“Sawtooth is a very soughtafter, washedrind that’s on the milder spectrum – just enough funk with a lot of brothy notes, and a little fruitiness,” John says. “We don’t make as much of it because a washedrind is a high-need cheese... It’s almost all presold. We’re very proud of that style – we put a lot of effort into it.”

Cascadia Creamery’s Cloud Cap, which won a Good Food Award this year, rounds out the four cheeses that comprise the creamery’s regular production. Based on a Caerphilly cheese, it’s the Shumans’ rendition of a style that John particularly enjoys.

It has a deep natural rind that’s mushroomy on the outside and citrusy at its crumbly core. “I like those cheeses, so I was super-stoked when Cloud Cap could just happen,” John says. “It’s a really fun cheese. You can just work through the cheese from the rind to the center and have an extraordinary sensory experience.”

Cloud Cap also pairs really well with a variety of other flavors. “It leaves a clean finish, so it’s great

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DeBrand Fine Chocolates

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Enstrom Candies Inc.

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Howard Products Inc.

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Jasper Specialty Foods

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L&S Packing Co.

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Le Gruyère

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Mel’s Toffee

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Naked Bacon

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Organic Partners International

2

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Stonewall Kitchen

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The Bender Group PR

11

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for wine-tastings, even better with craft ciders,” John says. “It pairs well with ripe summer fruit and even a stout style beer with a malty finish.”

Marci adds, “Of all of our cheeses, it might be the most connected with the terroir.”

John does also make seasonal cheeses as the urge strikes him, the milk speaks to him or a retailer requests a unique cheese for a special promotion, but COVID-19 restrictions that have put a halt to sampling have those occasions on hiatus. Although the creamery has also been hurt by COVID’s damage to the restaurant industry, sales to retailers, some of which have healthy mail-order operations, have been strong enough to sustain the creamery, the Shumans said. “Retailers and consumers rallied to support the small producers to ensure that on the other side of this we’re all still around,” Marci says. “It’s amazing how the cheese folks rallied to support small producers.”

“One thing that doesn’t change is that people will always want to experience good food with soul,” adds John.

//

MAY 2021

Sleeping Beauty is made in a 6-pound wheel and sold after three months of aging. Glacier Blue’s wheel is 4 pounds after two and a half months of aging. Sawtooth and Cloud Cap are both released to the market after 65 days of aging, which complies with federal aging requirements for raw milk cheeses. Sawtooth’s wheel averages 5 pounds, while Cloud Cap is a 4.5pound wheel. Cascadia Creamery’s business is based on whole wheel sale, since the Shumans don’t have the pricey precision equipment in house to cut exact-weight pieces and there isn’t an organic-certified cut-and-wrap facility in the Pacific Northwest.

The Shumans self-distribute to an area within about 50 miles of their creamery, but other than that, they work with regional distributors. Cascadia Creamery cheeses are distributed widely to natural food retailers, with the lion’s share in the Pacific Northwest, but are also distributed in California’s large metropolitan cities and to retailers in New York, New Jersey, Connecticut and Philadelphia, Pennsylvania. GN

Numerator Assesses Impact of Restaurant Re-openings Market research firm Numerator has launched a Grocery Vulnerability Index to guide CPG brands and retailers on the impact that increased out-of-home dining has on selected grocery categories, as restaurants add capacity and COVID-19 vaccinations become widely available. The index measures the likelihood that a change in quick service restaurant (QSR) spending correlates to a change in spending on a given grocery category.

“As COVID restrictions begin to relax and vaccinations become widely used, retailers and brands need to understand what the changes mean for their business,” said Eric Belcher, Numerator’s Chief Executive Officer. “Numerator data helps retailers and brands anticipate and predict the impact of re-emerging behaviors using advanced analytics.”

Key findings include that meat, herbs and spices are highly vulnerable categories. Numerator estimates that meat is 50 percent more likely than the average grocery category to experience a decrease in grocery sales as QSR/restaurants re-

open and consumers replace their homecooked meals. Herbs and spices are 46 percent more likely to see a decrease in sales, with more consumers eating out and reducing their at-home food preparation.

The company considers condiments, packaged bakery and dairy to be moderately vulnerable categories. Condiments are expected to see a decline with consumers eating fewer meals and snacks at home, and Numerator believes that grocery retailers will lose some bakery sales to quick service restaurants as consumers start buying baked goods while they’re on the go. Dairy is considered 8 percent more likely to see a decrease.

While many dairy products remain staples in the refrigerator, both consumption and usage in recipes will likely decline.

Breakfast foods, candy and shelf-stable meals are unlikely to see declines as restaurants reopen, according to Numerator.

Canned foods, produce and alcohol sales are also unlikely to see declines.GN