The top five regions influencing restaurants this year, according to the National Restaurant Associa tion are Southeast Asian (Viet namese, Singaporean, Filipino), South American (Argentinian, Brazilian, Chilean), Caribbean (Puerto Rican, Cuban, Domini can), North African (Moroccan, Al gerian, Libyan) and Western African (Nigerian, Ghanan, Western Sa haran)
The packaged food industry, which is the leading consumer of spices and sea sonings globally, is driving that market
Teenage Sprint Car Racing Phenom
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The global seasoning and spices market
What company wouldn’t want to lap the competition? ReadyWise is taking that idea literally by sponsoring an off road sprint car Dailey Racing
Global cuisine continues to be a big trend in U S restaurants and in home dining
Top herbs and spices used for flavoring include garlic, basil, cloves, cardamom, cumin and ginger Herbs are mainly dried or fresh leaves of plants growing in a specific climate while spices are made from stems, fruits, roots, bark and seeds Seasoning enhances food flavor while also offering health benefits In medical research, turmeric, pepper, cinnamon, Zoup! Founder Takes CPG Soup, Broth Line Rogue Read yWise Sprints to Victor y by Sponsoring
T h e n i n 2 0 1 3 , 2 0 1 4 , w e v e r y s i m i l a r l y re c o g n i z e d t h a t t h e re w a s n o t a b ro t h o n g ro c e r y s t o re s h e l v e s t h a t w a s g o o d e n o u g h t o h e a t a n d d r i n k O n c e a g a i n , w e w e re i n s p i re d o v e r t h e n e x t y e a r a n d d e v e l o p e d t h e f i r s t s u p e r p re m i u m c h i c k e n b ro t h t h a t ’ s VOLUME 87 • NUMBER 9 SEPTEMBER 2022 • $7.00 GOURMET NEWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ® FEATURED PRODUCT: Widmer’s Cheese SEE PAGE 20 FEATURED PRODUCT: Stonewall Kitchen SEE PAGE 20 FEATURED PRODUCT: Borges USA SEE PAGE 20 www gourmetnews com
Being a race car sponsor isn’t something that anyone at Ready Wise saw coming The company started a decade ago with its Emer gency meal line for those who practice emergency preparedness for extreme weather conditions, global conflicts, food shortages and such with freeze dried and de hydrated meals that have up to a 25 year shelf life Then ReadyWise developed the Simple Kitchen Everyday Snacks line, which has a three year shelf life
David Katz doesn’t hate plastic He just hates that so much of it ends up in the ocean To solve the ocean waste prob lem, Katz says, you have to see plastic as having more value “If I ask everyone if every piece of packaging you saw was easily exchanged for five U S dollars,” Katz said in his freewheeling keynote speech at the Organic Produce Summit, “how many would we still see in the ocean? thought is, ‘I want to do some thing about it and I don’t know how ’ And like the tens of mil lions, hundreds of millions or bil lions of people on the planet, they think the same thing ” Katz doesn’t believe in scaring people about the environment Humanity’s sur vival is another matter “The Earth and the ocean are going to be absolutely fine,” Katz BY A J FLICK
• American Cheese Society Hosts Hundreds at Annual Conference Held in Portland PAGE 6 • FDA Developing Food Safety Strategy for Berries PAGE 8 • Justice Department Ends ‘Brazen’ Conspiracy Regarding Poultr y Plant Wages, Benefits PAGE 8 • Food Tech Company Benson Hill Introduces Heart Healthy Oil for Foodser vice Use PAGE 9 • Winer y Buys 1st Oregon Property Dedicated to Growing Grapes for Sparkling Wines PAGE 14 • Stone Street Coffee Promotes Need for Clean, Safe Drinking Water PAGE 16 • U S Online Grocer y Shoppers Spend More, Struggle More, Consumer Sur vey Says PAGE 17 • Featured Products PAGE 19 • Advertiser Index PAGE 22 Plastic Bank Offers Innovative Solution to Ridding Ocean of Plastic Waste
BY A J FLICK
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Celebrating Culture: Global Cuisine Continues to Thrive size is expected to reach $50 1 billion by 2028, rising at a market growth of 5 5 percent compound annual growth rate, according to a Research and Markets re port As food manufacturers expand their products to accommodate consumers ’ de mand for exotic foods, they need herbs and species specific seasonings to give each cuisine a particular scent and flavor, the report states These ingredi ents enhance the flavor of the items while also extending their shelf life
After having founded a Michigan restaurant in 1998 specializing in fresh soups and broths now up to more than 100 locations in the United States and Canada and a corresponding CPG line on shelves nationwide and in e com merce, founder and CEO Eric Er sher has sold the restaurants to focus on the CPG “We started Zoup! in 1998 after having been in the spice busi ness, ” Er sher said “We did a lot of busi ness in the parking lot and at the back doors of restau rants We realized that good soup, really good soup was hard to find in restaurants “ racer Not just any racer, though Gray Leadbetter is just 17 years old, but she’s already made racing history by being the first woman to win a cham pion off road pro race, along with several other rac ing firsts Lead better will compete in more than 20 sprint car races this season in her ReadyWise sponsored sprint car with Marc 15 None OK, so it’s not the plastic, it’s us!” That’s the premise behind Katz’s Plastic Bank, which doesn’t move waste from the oceans, but takes an innovative approach to prevent plastic from getting there “We all know something is un folding catastrophe ultimately is unfolding,” he said “If you thought about it at some point and said, ‘Someone has to do something about it’ it’s actually your second thought Your first
BY A.J. FLICK
4 GOURMET NEWS // SEPTEMBER 2022 GOURMET NEWS OSER COMMUNICATIONS GROUP FOUNDER Lee M Oser MEMBER OF: Periodicals postage paid at Tucson AZ and additional m a i l i n g o ff i c e G o u r m e t N e w s ( I S S N 1 0 5 2 4 6 3 0 ) i s published monthly by Oser Communications Group 1 8 7 7 N o r t h K o l b R o a d , Tu c s o n , A Z 8 5 7 1 5 ; 520 721 1300 Publisher assumes no responsibility for u n s o l i c i t e d m a t e r i a l o r p r i c e s q u o t e d i n n e w s p a p e r Contributors are responsible for proper release of pro prietar y classified information ©2022 by Oser Communications Group All rights re served Reproduction, in whole or in part, without writ ten permission of the publisher, is expressly prohibited B a c k i s s u e s w h e n a v a i l a b l e c o s t $ 7 e a c h w i t h i n t h e past 12 months, $12 each prior to the past 12 months Back orders must be paid in advance either by check or charged to American Express, Visa, or Master Card Gourmet News is distributed without charge in North America to qualified professionals in the retail and dis tribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to the U S and Canada All foreign subscriptions cost $150 annu ally to cover air deliver y All payments must be made in U S funds and drawn on a U S bank For subscriber s e r v i c e s i n c l u d i n g s u b s c r i p t i o n i n f o r m a t i o n c a l l 520 721 1300 POSTMASTER: Send address changes to Gourmet News, 1877 North Kolb Road, Tucson, AZ 85715 WWW GOURMETNEWS COM PUBLISHER Kimber y Oser VICE PRESIDENT OF SALES Anthony Socci anthony s@oser com PRODUCTION MANAGER/ART DIRECTOR Yasm ne Brown SENIOR EDITOR AJ F ick ASSOCIATE EDITOR Jean e Catron CUSTOMER SERVICE customerser vice@oser com DIRECTOR OF OPERATIONS Tara Neal tara n@oser com CIRCULATION MANAGER Jamie Green amie g@oser com ADVERTISING SALES Alisha Dicochea EXECUTIVE ASSISTANT Heather A brecht heather a@oser com PUBLISHING OFFICE 1877 N Kolb Road P O Box 1056 Tucson AZ 85715 520 721 1300 Fax 520 721 6300 SUBSCRIBER SERVICES Gourmet News P O Box 30520 Tucson AZ 85751 520 721 1300
e I n t u r n , c o r p o r a t e p a rt n e r s g e t t o s e e w h e re t h e i r w a s t e i s e n d i n g u p ( a n d , p re s u m a b l y, a d o p t m e a s u re s t o c u t d o w n o n w a s t e )
There are many organizations doing their best to scoop the waste f ro m t h e o c e a n s , b u t t h e p re m i s e o f P l a s t i c B a n k i s t o p re v e n t t h e w a s t e f ro m g o i n g i n t o t h e o c e a n s b y a t t a c k i n g t h e p ro b l e m a t t h e s o u rc e E i g h t y p e rc e n t o f t h e p l a s t i c o c e a n w a s t e c o m e s f ro m s e v e re l y i m p o v e r i s h e d a re a s w h e re p e o p l e a re s o f o c u s e d o n s u r v i v i n g , re c y c l i n g i s a n o n i s s u e P l a s t i c B a n k e m p o w e r s t h o s e p e o p l e t o t u r n t h e p l a s t i c w a s t e i n a n d g e t p a i d f o r i t , w i t h b a n k a c c o u n t s t h a t t h e y c a n u s e t o b u y p ro d u c t s t h e y n e e d t o s u r v i v
I t s a d d e n s m e t o s e e h u g e t r a s h d u m p s o n l a n d a n d re f u s e i n t h e o c e a n s E v e r y d a y, w e s e e a n n o u n c e m e n t s f ro m c o m p a n i e s a c ro s s t h e g l o b e t r y i n g t o m a k e t h e i r c a
You’ll read how the company ’ s founder decided to sell the restau rants to concentrate on the CPG line and why Also in this issue, we explore global cuisine and how a small company selling products to take camping or save for emergencies got to be a racecar sponsor and how it’s working out for them It’s a marketing strategy most companies don’t take (unless they’re a big NASCAR sponsor) Also, we present a look at the American Cheese Society’s recent convention Yes, I ate a lot of cheese Don’t judge It’s my job Take care and stay safe!
GN — AJ Flick • Senior Editor aj f@oser com FROM THE EDITOR
I remember seeing my grandma take a sheet of aluminum foil off a dish, wipe it down, carefully fold it and place it away to use another time Why didn’t she just use a new sheet, I wondered When I mentioned this to my parents, they explained that many people of her generation, who had lived through the Great Depression, learned how to recycle materials as much as they could to save money I thought about this during the pandemic, when grocery store shelves were bare, and I washed off and reused aluminum foil My family caught on to other kinds of recycling over the years, from keeping soda cans to take to the recycler to eventually putting the blue recycling bins to use whenever we could And we always cut up the plastic soda can holders so birds wouldn’t choke (or something like that) We went camping often and we kids learned early on if you pack it in, you pack it out And we picked up litter along the way (give a hoot, don’t pollute!) Where I live, we have a great culturally themed event, Tucson Meet Yourself, the major focus of which is cuisine from all different places It’s one of my favorite local festivals where I always count on getting my lumpia fix from the Filipino American club’s booth One year, I volunteered to help and was put on recycling duty Vol unteers were stationed at the many trash/recycle bins, making sure everything that could be recycled was Most of that entailed letting people know what they were throwing away should go in which bin I learned a lot about how to recycle properly that day r b o n f o o t p r i n t s m a l l e r, re d u c e w a s t e a n d re c y c l e O n e o f t h e m o s t i n t e re s t i n g i d e a s I ’ v e seen lately is what TerraCycle is doing, part of which is providing c o n s u m e r f r i e n d l y re c y c l i n g p ro g r a m s f o r f o o d p a c k a g i n g A n d then there’s David Katz’s Plastic Bank I heard about it some time a g o a n d k n e w i t w a s c re a t e d i n re s p o n s e t o t h e h u g e a m o u n t o f waste polluting our oceans, but didn’t know how it worked until I l i s t e n e d t o h i s k e y n o t e s p e e c h a t t h e O rg a n i c P ro d u c e S u m m i t
I was surprised to learn that National Soup Month is January be cause I always think of soup weather coming in September, when most places start to get a little cooler (I live in the desert, so that’s a matter of degrees ) I’ve never eaten at a Zoup! restaurant, but thanks to the company ’ s CPG line, I can get some Zoup! soup at my Sprouts Farmers Market just up the road There’s nothing like a hearty cup of soup with no artificial ingredients or preservatives
In a separate ceremony, the ACS gave Lifetime Achievement Awards to two long time members and Meritorious Ser vice Awards to two industry leaders who have died
Chickpeas are a rich source of high qual ity protein
Israel based ChickP, a foodTech startup and plant based protein innovator, has intro duced its protein isolates customized for trendy dairy alternative barista style coffee drinks
BY A.J. FLICK Whitney, a Raclette style raw milk cheese from Vermont’s Cellars at Jasper Hill won Best in Show for specialty cheese at the American Cheese Society’s annual awards
And, of course, the event includes tastes other than cheese, from Three Little Pigs’ Petit Salami to a newcomer to the confer ence, B’s Gourmet Nuts
The July conference, held in Portland, Ore , saw the revival of the popular Meet the Cheesemaker food fest and opportunities to learn about and sample Oregon made fare
Oregon food and beverage makers were featured in pre conference tours, educa tional and tasting seminars, and at a Best of Oregon celebration hosted by the Oregon Cheese Guild
“Consumers are looking for plant based milk, but they also demand great taste and texture,” said Maor Dahan, application manager “Our chickpea S930 and G910 isolate are the most refined form of protein with the advantage of matching color, fla vor, and functional properties to food and beverage applications “This protein has great solubility, ex hibiting excellent water dispersion proper ties across a wide range of pH It has a low viscosity and an optimized flavor ”
Israel’s ChickP Startup Cracks the Code for Creamy, Dair y-Free Barista Drinks
6 GOURMET NEWS // SEPTEMBER 2022
“Please join me in trying to make a pos itive impact in all that we do,” Gremmels said, “and make it safe, healthy, positive and other centered ” Lambert was hailed as a pioneer in arti sanal cheesemaking and mentor to numer ous cheesemakers
Seventeen years ago, David Gremmels, owner of Rogue Creamer y, proposed that the ACS create a Lifetime Achievement Award The ACS Lifetime Achievement Award was created in 2006 to honor those whose professional accomplishments have made a significant and lasting impact in the American cheese industry, and whose life and character have earned the respect and admiration of their professional colleagues Gremmels (aka “Mr Blue” for Rogue’s fa mous blue cheese) and Paula Lambert of Mozzarella Co , received Lifetime Achieve ment Awards Both had positive messages to send to peers and newcomers
Founder Brett Bowman said Illinois based B’s Gourmet Nuts was launched with the thought of providing a quality nut to complement meats and cheeses Bowman kept busy at Meet the Cheesemaker, doling out handfuls of Insatiable Cashews (a dash of rosemary with a little heat to finish), Decadent Cashews (delicately flavored with black truffle) and Sublime Cashews (a bal ance of sweet and salt with a dash of garlic)
For the first time and going for ward, ACS held judging of its cheese competition earlier in the year, with the awards handed out at the in person conference “The judging competition includes up wards of 1,300 cheeses,” Executive Direc tor Tara Holmes told Gourmet News “In the past, the judging competition and the conference have happened concurrently But it’s too big of an undertaking for the staff and committees to be in different lo cations for two major events ”
ChickP’s IP protected technol ogy extracts this pure protein while removing bitterness and many non nutri tional factors The resulting ingredient has a neutral flavor, mitigating the need for sugar or flavor additives in the final prod uct, and enabling beverage formulators to significantly shorten ingredients lists to de liver an all natural product Moreover, it demonstrates excellent foaming capabilities due to its high solubil ity and smooth texture
According to The Good Food Institute, dair y free milk represents 35 percent of plant based food sales growth in the U S market, at $2 5 billion in annual sales Dol lar sales of plant based milk grew 20 per cent in the past year and 27 percent over the past two years Plant based milk is a major entry point for households tr ying products across plant based categories With some three quarters of the world’s population sensitive or intolerant to lactose, ChickP dairy free milk allows them, as well as consumers concerned about animal welfare, to enjoy a cappuccino or latte with the perfect silky microfoam GN
“As a first time attendee, we instantly fell in love with the event and can’t wait to at tend next year ’ s conference in Des Moines,” Bowman said “It was such a warm and welcoming environment, and we were hon ored to meet so many wonderful people throughout the weekend ”
Lambert joined the ceremony via video, as she was isolating in Dallas after contract ing COVID “I’m thrilled beyond words,” Lambert said “Keep a positive attitude and don’t give up ” Michele Haram of Cypress Grove was given the Above & Beyond Award for her dedication to volunteerism
Meritorious Ser vice Awards were given posthumously to Anne Saxelby of Saxelby Cheesemongers and Patrick Polowsky, who created the Cheese Science Toolkit GN
The competition took place May 19 20 in Minneapolis ACS plans to continue holding the competition outside of the con ference going forward
Existing vegetable origin barista products typically contain less than 1 per cent protein
During the ACS awards, Oregon artisan, farmstead and specialty cheesemakers took home blue ribbons in 10 categories and Oregon cheeses landed a clean sweep in the 2 4 Year Aged Cheddar category Tillamook received seven awards, Face Rock Creamery five and Briar Rose Cream ery four medals, including three golds Oregon cheeses and local specialty food and beverage were on display all week to buyers from around the world, showcased in seminars such as “An Agricultural Tour from the Oregon Trail to Modern Day,” “A Distinctive Fermentation Community: Ore gon ’ s National Leadership,” “Portlanders’ Cultural Diversity in Food” and “What Grows Together Goes Together: Oregon’s Dynamic Geological Histor y and Terroir” during the Cheese Crawl at local establish ments and in events and receptions such as those hosted by marquee sponsor Tillam ook and the Oregon Cheese Guild
The most popular event at the annual convention Meet the Cheesemaker re turned, with hundreds of attendees flock ing to a conference room to taste all the cheeses and accompaniments offered by members
The model plant based barista milk contains 3 percent protein
The company developed an advanced prototype of a chickpea based milk analog This plant based creamer for coffee demon strates the versatility of ChickP’s pure pro tein, following its performance as an egg replacer for vegan mayonnaise This solution has been designed to serve food formulators working in the alternative dairy space to create milk analogs specifi cally for creamy beverages such as coffee Accurately recreating flavor, texture and nutritional values in dairy milk analogs with plant based alternatives creates significant challenges Many plant proteins on the mar ket have bitter or off flavors, low protein content and grainy or chalky textures Even with the use of multiple masking agents, added sugar or flavor modifiers, the results lack the appearance and organolep tic characteristics of real, creamy milk
American Cheese Society Hosts Hundreds at Annual Conference Held in Portland
Nevertheless, cheesemakers from across the country were excited to gather in per son and celebrate peers at the Oregon Con ference Center “Behind every great cheese is a commu nity of people,” an overwhelmed Jasper Hill co founder, Matteo Kehler, said at the awards ceremony “What we ’ re tr ying to build is an agriculture supported commu nity Not a CSA, but an ASC “At the root of this effort is delicious cheese It’s the vehicle It’s reflective of this point in the industry for us and it’s an epic opportunity to push the boundaries and win new consumers, ” said Kehler, who founded the creamer y with his brother, Andy “When you win new consumers for spe cialty cheese, we all win and we win to gether,” he said Whitney is a Jasper Hill Creamery origi nal, according to the company ’ s website, in spired by the classic, mid elevation mountain cheeses of Europe The award winning cheese pays homage to Jasper Hill’s longest standing employee: Tim Whitney Bamboozle, a washed rind goat and cow ’ s milk cheese from Goat Rodeo Farm & Dairy in Pennsylvania, and Flagsheep, a cloth bound and open air aged sheep’s milk cheese from Beecher’s Handmade Cheese in Washington, tied for second place Greensward, a cow ’ s milk washed rind cheese from Murray’s Cheese of New York, took third place
Moreover, the long list of ingredients on the label can be negative for consumers “Plant based barista drinks set new chal lenges,” said ChickP CEO Liat Lachish Levy “Consumers want a holistic, better for you, yet full flavor experience Our technologists took full advantage of our new state of the art application lab to over come organoleptic and technical challenges in creating creamy, dairy free ‘milk’ for the perfect cappuccino ”
“We currently are developing over 20 plant based applications with leading food and beverage companies with our pure ChickP protein,” Levy said “Our cus tomers turned to us to solve major chal lenges of plant based products and we were able to provide comprehensive solutions in terms of flavor, complete nutrition profile, and functionality “Our ChickP protein ticks all the boxes,” Levy said “It’s packed with highly nutri tious, complete protein containing all nine essential amino acids But more than that, it has a rich texture and provides smooth, stable full foaming, with a white color perfect for showcasing the most artful barista’s skills ”
Chickpea is not listed as an allergen and is not genetically modified
The assignment seeks to estimate the prevalence of HAV and NoV in frozen strawberries, raspberries and blackberries and help the FDA identify sites where prac tices or conditions may exist that constitute safety vulnerabilities
The U S Department of Justice filed a civil antitrust lawsuit against a data consulting firm and its president, as well as Cargill and two other poultry processors, to end a long running conspiracy to exchange informa tion about wages and benefits for poultry processing plant workers and collaborate with their competitors on compensation de cisions in violation of the Sherman Act
These terms would expire 10 years after the consent decree is approved by the court
• Prevent Sanderson Farms and Wayne Farms from penalizing chicken growers by reducing their base payments as a result of relative performance, while still allowing for incentive, bonus and other types of pay ments to growers;
•Impose on the poultry processors a court appointed compliance monitor who, for the next decade, will ensure their compliance with the terms of the proposed decree;
The poultry processors, however, control nearly all the key inputs, including the chicks delivered to the growers and their poultry feed, that often determine a grower ’ s success In allocating this financial risk to their chicken growers, Sanderson Farms and Wayne Farms failed to provide infor mation that would have allowed their grow ers to evaluate and manage their financial risk
The proposed consent decree would:
The proposed consent decree with defen dant poultry processors Cargill, Sanderson Farms and Wayne Farms would prohibit them from sharing competitively sensitive information about poultry processing plant workers’ compensation It would also:
Justice Department Ends ‘Brazen’ Conspiracy Regarding Poultr y Plant Wages, Benefits
• Require the companies to commit to pay $84 8 million, collectively, in restitu tion for poultry processing plant workers who were harmed by the information ex change conspiracy
The FDA will work collaboratively with industry, academia and regulatory partners in the development of the food safety pre vention strategy to identify measures that can be taken to limit or prevent contami nation from occurring throughout the berr y supply chain, approaches to re en force control measures and their applica tion, and areas where additional research is needed
GN
“Through a brazen scheme to exchange wage and benefit information, these poul tr y processors stifled competition and harmed a generation of plant workers who face demanding and sometimes dangerous conditions to earn a living,” said Principal Deputy Assistant Attorney General Doha Mekki of the Justice Department’s Antitrust Division “Today’s action puts companies and individuals on notice: the Antitrust Di vision will use all of its available legal au thorities to address anticompetitive con duct that harms consumers, workers, farm ers and other American producers ”
Giant Food will bring TerraCycle’s circular reuse platform, Loop, to its customers in the District of Columbia metro area This fall, shoppers will be able to buy products in durable, reusable containers in Loop branded displays at participating Giant stores
Much like ongoing prevention work for other commodities, such as leafy greens, tahini and imported specialty mushrooms, the food safety prevention strategy for berries will be informed by the findings of surveillance sampling
The proposed consent decree with Sanderson Farms and Wayne Farms would resolve alleged violations of the Packers and Stockyards Act, which prohibits, among other things, deceptive practices in poultr y markets As alleged in the com plaint, poultr y processors use a “tourna ment system” to adjust a chicken grower’s “base payment” based on how well the grower performs relative to other growers
“We are giving consumers what they’ve been asking for since Loop was introduced in 2019 the ability to purchase the prod ucts they use every day in durable, reusable containers, with the convenience of shop ping at their local market ” To ensure that all the reusable containers maintain advanced cleaning and sanitiza tion, Loop consults with Ecolab Inc , a global leader in cleaning and hygiene solu tions and ser vices, for on site design and equipment, as well as the chemistry of the cleaning processes
To d a t e , t h e F D A h a s c o l l e c t e d a n d t e s t e d m o re t h a n 1 , 1 0 0 s a m p l e s u n d e r t h i s a s s i g n m e n t a n d p l a n s t o c o l l e c t a n d t e s t a b o u t 4 2 7 m o re t o m e e t t h e a s s i g n m e n t ’ s p u b l i c h e a l t h g o a l s T h e a g e n c y d o e s n o t p l a n t o c o l l e c t o r t e s t a n y a d d i t i o n a l f ro z e n s t r a w b e r r i e s a s i t h a s a l re a d y m e t i t s c o l l e c t i o n t a rg e t f o r t h a t c o m m o d i t y
There have been four HAV outbreaks in the United States and three NoV outbreaks linked to frozen berries from 1990 to 2016 Since 2011, there have been three HAV out breaks linked to fresh berries, including a current outbreak linked to fresh organic strawberries
• Prohibit retaliation against growers who raise antitrust concerns with the court appointed compliance monitor or the government The lawsuit is part of a broader investiga tion into anticompetitive labor market abuses in the poultry processing industry Anyone with information about poultry industry col lusion, competitors sharing non public com pensation information, anticompetitive conduct violations against workers or any other violations of the antitrust laws is en couraged to contact the Antitrust Division’s Citizen Complaint Center at 888 647 3258 or antitrust complaints@usdoj gov GN
The lawsuit, filed in the U S District Court for the District of Maryland, also al leges that two of the poultry processors vi olated the Packers and Stockyards Act by engaging in deceptive practices associated with the “tournament system,” which pits chicken growers against each other to de termine their compensation
Globally, from 1983 to 2018, there were 50 outbreaks attributed to frozen berries: 36 caused by NoV and 14 by HAV Freezing preserves berries, but generally does not inactivate viruses that may be in troduced at various points in the supply chain, such as by infected workers, con taminated water or contaminated food con tact surfaces In addition, fresh berries are generally eaten raw without a kill step that could eliminate pathogens
“Giant is committed to taking sustainable actions that reduce plastic waste from our landfills and improve our environment,” said Diane Couchman, vice president category management, non perishables at Giant Food Loop is the first platform to partner with brands and retailers to offer consumers a way to go from single use to reuse with their purchases Through the platform, cus tomers can purchase products in refillable, reusable containers After consumers finish the products, they return the empty containers to a Loop Return Point at Giant From there, the con tainers are sent to Loop to be sanitized, then returned to brands to be refilled and returned to store shelves
If approved by the court, the proposed consent decree with data consulting firm WMS would ban WMS from providing sur veys or any other services that facilitate the sharing of competitively sensitive informa tion in any industr y Jonathan Meng, WMS’s president, is also subject to the terms of the consent decree in his individ ual capacity
The department filed proposed consent decrees with Webber, Meng, Sahl and Com pany and its president, G Jonathan Meng, as well as Cargill Inc , Cargill Meat Solu tions Corporation, Sanderson Farms Inc and Wayne Farms LLC
The FDA is resuming an assignment to collect and test frozen berries that it paused at the start of the COVID 19 pandemic
Giant Food Adopts Loop Reusable Packaging FDA Developing Food Safety Strategy for Berries T h e U S F o o d a n d D r u g A d m i n i s t r a t i o n i s d e v e l o p i n g a f o o d s a f e t y p re v e n t i o n strategy to enhance the safety of fresh and frozen berries The strategy is being devel oped in response to a histor y of hepatitis A a n d n o ro v i r u s o u t b re a k s l i n k e d t o t h e c o n s u m p t i o n o f b o t h f re s h a n d f ro z e n berries
• Grant the court appointed monitor broad authority to ensure their compliance with all federal antitrust laws as they relate to their poultry processing facilities, work ers at their poultr y processing plants, chicken growers, integrated poultry feed, hatcheries, transportation of poultr y and poultr y products, and the sale of poultr y and submit regular reports on the proces sors ’ antitrust compliance;
“I’m so pleased to see the close partner ship between the Department of Agricul ture and the Justice Department has led to enforcement that is good for farmers,” said Andy Green, USDA’s senior advisor for fair and competitive markets “This resolution yields significant reforms to the poultr y tournament system, including ending one of its most troubling aspects around decep tive base prices, and enhancing trans parency in contracting, earnings and inputs that will protect and benefit growers as USDA has proposed in our Packers & Stockyard Act rulemaking ”
• Permit the Antitrust Division to inspect the processors ’ facilities and interview their employees to ensure compliance with the consent decree; and
“Loop’s goal has always been to grow, scale and be accessible to consumers around the world,” said Tom Szaky, founder and CEO of TerraCycle and Loop
Loop’s movement to an in store retail model began in Paris with Carrefour in De cember 2020 In May 2021, Loop launched in store at AEON in Japan and at Tesco in September 2021 Loop launched in store at Kroger owned Fred Meyer stores in the Portland metro area in February Additionally, Loop launched a reusable packaging partnership with McDon ald’s in the United Kingdom and with Burger King and Tim Hortons in select restaurants in the United States and Canada GN
8 GOURMET NEWS // SEPTEMBER 2022
• Require expanded information disclo sures in grower contracts, consistent with proposed transparency rules set out by the USDA; and
“We believe everyone should have access to nutritious food options,” said Nicole Balderas, vice president and general man ager of Benson Hill’s specialty oil business “A better for you oil starts with better soy beans that are grown right here in the Mid west When using Veri, retailers can offer their consumers a great tasting, more sus tainable product ”
Fortune International Acquires Prominent Seafood Supplier Fish House of New Orleans
Benson Hill uses the CropOS platform, a cutting edge food innovation engine that combines data science and machine learn ing with biology and genetics Benson Hill empowers innovators to unlock nature’s ge netic diversity from plant to plate, with the purpose of creating nutritious, great tasting food and ingredient options that are both widely accessible and sustainable Founded in St Louis in 1939, Schnuck Markets is a third and fourth generation, family owned grocer y retailer committed to nourishing people’s lives Schnucks operates 112 stores, serving customers in Missouri, Illi nois, Indiana and Wisconsin and employs 12,000 teammates According to Forbes’ 2021 rankings, Schnucks is the 15th largest privately owned grocer Schnucks annually donates more than $13 million in food to pantries that help those in need GN
Designed to meet the changing needs of t o d a y ’ s h e a l t h c o n s c i o u s c o n s u m e r, Ve r i a l s o o f f e r s 1 0 g r a m s o f O m e g a 9 f a t t y acids per ser ving like those found in olive o i l Veri has independent certification from the Non GMO Project and performs in any style of cooking including frying, pan sear ing, vegetable roasting and baking
Founded in 1990, NOFH is widely recog nized as providing the highest standards in Gulf seafood, as well as a wide range of other specialty and protein based products, including beef and lamb
Food Tech Company
our
Benson Hill Introduces
Heart-Healthy Oil for Foodser vice Use
G9 OURMET NEWS // SEPTEMBER 2022
A dozen food and beverage industry leaders have answered a call to support Children of Restaurant Employees, a national non profit that provides financial help to food and beverage employees with children who face a medical crisis or natural disaster As CORE celebrates its 2022 Inspiring Hope campaign, food and beverage suppli ers were invited to lend their support In spiring Hope is focused on raising much needed funds to assist restaurant employ ees and their families when navigating through a qualifying circumstance “We are grateful for the generous support of the corporate partners who allow us to Inspire Hope to foodservice employees and their families across the countr y, ” said Sheila Bennett, executive director “The In spiring Hope campaign allows us to pro vide a financial safety net to those who qualify ” Industr y leaders lending support are Bar Louie; Barefoot Wine; E&J Gallo Winery, Luxur y Brands; Edrington; ExpandShare; Island Oasis; J Lohr Vineyards & Wines; Monin Gourmet Flavorings; Questex; Red Bull Energy Drink; Ste Michelle Wine Es tates; and Love, Tito’s “Families never know when an emergency will strike, but we are able to answer the call,” Bennett said “The support we receive from corporate and individual donors al lows us to maintain our critical programs ” Grants are issued for various needs and help with covering rent, utilities, groceries and other necessities GN
Benson Hill’s proprietary soybeans and can ser ve as a more sustainable alternative to other vegetable oils such as canola, one of the most common oils used in foodservice Veri uses significantly less water, reduces CO2e emissions and takes less land to pro duce than canola or sunflower oil As a food tech company, Benson Hill combines soybean seed innovation with a closed loop business model to help bring more nutritious, more sustainable and bet ter tasting food options to market Benson Hill works directly with farmers to grow its soybean varieties in a transparent supply chain with an emphasis on adopting regen erative agriculture practices, leading to ad ditional traceability and sustainability benefits
“Benson
Fortune International has acquired New Orleans Fish House, a leading supplier of quality wholesale seafood and specialty products to top chefs and restaurants in New Orleans and throughout the Gulf South NOFH owners Bill Borges, Brett Borges and Cliff Hall will remain with Fortune Terms of the transaction were not dis closed
The family owned and operated business has expanded from a small seafood house in New Orleans into a top supplier of fresh seafood to restaurants, retailers and wholesalers from eastern Texas to the Florida panhandle NOFH is one of the largest purchasers of yellowfin and bluefin tuna from the Gulf of Mexico, as well as the largest purchaser of red fish in the United States Many chefs and restaurateurs in New Or leans and the Gulf Coast rely on NOFH for daily deliveries, including Acme Oyster House, Commander’s Palace, John Folse (Restaurant Revolution), Tenney Flynn (GW Fins), Dickie Brennan Group, The Ralph Brennan Restaurant Group, Emeril’s Restaurants and Drago’s Seafood Restau rant, as well as Hilton Hotels & Resorts, Hyatt Hotels and Resorts, Windsor Court, Marriott International and The Ritz Carl ton properties
The combination of Fortune’s and NOFH’s operations are ex pected to increase sales in the region organ ically through improved cross selling of respective products and will increase logis tics efficiencies and route synergies result ing in improved ser vice for Fortune’s customers in New Orleans and NOFH’s customers in Texas, Alabama, Mississippi and Florida “NOFH has earned a reputation for top quality products and ser vice to the coun try’s most demanding chefs, restaurateurs and retailers,” said Sean O’Scannlain, pres ident and CEO of Fortune International, “and together, we can use that strong foun dation to further expand our operations in the Gulf as well as deepen and expand our existing customer relationships ” This transaction marks Fortune’s third in 2022 following its acquisition of Union, N J based D’Artagnan, Inc in March and D’Iberville, Miss based North Bay Seafood, Inc in May Since the launch of Fortune’s acquisition strategy in 2012, the company has com pleted 15 acquisitions including JDY Gour met (2012); Chef Martin Old World Butcher Shop (2014); Coastal Seafoods (2016); Morey’s Seafood International of Missouri, Classic Provisions Inc and Jubilee Seafoods (2019); Seattle Fish of Missouri (2020), Eu roGourmet and Neesvig’s (2020); C C T Lo gistics, Inc , Meat Processors Inc and Ocean Harvest Wholesale (2021); and , Inc , North Bay Seafood, Inc , and New Orleans Fish House, Inc (2022) GN
Benson Hill has signed a supplier agree ment with Schnuck Markets to roll out Veri brand cooking oil for use in prepared foods in the grocery chain’s more than 100 stores across Missouri, Illinois, Indiana and Wisconsin As part of the grocery retailer’s initiative to find more local, more sustainable suppliers, Schnucks will use Benson Hill’s Midwest grown soybean oil across a variety of foodser vice applications Hill has developed an oil with industr y leading sustainability benefits and a heart healthy nutri tional profile that matches up perfectly with commitment to nourish peo ple’s lives,” said Geoff Wexler, vice president of deli and prepared foods for Schnucks
Fortune’s acquisition continues its rapid expansion as the country’s largest distribu tor and supplier of quality seafood, meats and gourmet products
“ A s a f a m i l y o w n e d g ro c e r h e a d q u a r t e re d i n S t L o u i s , w e a re e x c i t e d t o b e w o r k i n g w i t h a n o t h e r S t L o u i s c o m p a n y w h o s e v a l u e s a l i g n w i t h o u r m i s s i o n To g e t h e r, w e w i l l i n t ro d u c e Ve r i f o r u s e i n o u r p re p a re d f o o d s , w h i l e a t t h e s a m e time, maintaining the flavor and top qual ity our customers have come to know and l o v e ” Veri brand cooking oil is sourced from
“Buying trends at the retail level are increasingly shaped by Gen Z con sumers who seek out food choices that align with their personal values, promote better health and can be sourced locally,” said Connie Diek man, registered dietitian and past president of the Academy of Nutrition and Dietetics “When consumers can check all those boxes seamlessly and at multiple access points such as local grocery stores, everyone benefits Bet ter food choices then become possible at scale ”
F&B Industr y Steps Up to Support CORE 2022 Inspiring Hope Campaign for Employees
Gingerbread It can be made any day of the year, but it does evoke thoughts of the win ter holidays
When it comes to innovation, Halladay’s Har vest Barn takes inspiration from the thought of a large, noisy family that loves to eat and create delicious food Founders Justin and Kathleen Halladay create mixes in their own kitchen and have family and friends taste test them The newest flavors that have passed the test have a natural smoke flavor that evokes bacon, but don’t have any pork A cute “ no pigs harmed” bubble on the labels attests to that Maple Bacon Dip and Seasoning blend has become a new best seller with a sweet, smoky and slightly spicy flavor profile Since this was so popular, a version was added to the best selling Burger Mix cate gor y with Maple Bacon Burger Bacon Cheddar Onion Dip com bines the love of bacon and cheese and is the most re cent best selling addi tion to the Harvest Barn line A Loaded Baked Potato Soup and a BLT dip also have an ad dicting bacon flavor and have been ver y popular Specialty cheese brand Cello is building on its award win ning Copper Kettle Parmesan Cheese by releasing an Extra Aged Copper Kettle Parme san Aged for more than 30 months in a copper vat for a bold, rich parmesan flavor, Extra Aged Copper Kettle el evates any recipe or cheese board Cello’s Extra Aged Copper Kettle Parmesan has an MSRP of $6 99 to $11 99 and comes in 5 ounce and 1 pound wedges, as well as a 1 pound shredded option
The Mango Carrot flavor was honored as the Most Innovative Cultured Dair y Prototype Flavor during the International Dairy Foods Association’s Innovative Cul tured Dairy Product competitions earlier this year
Continued on PAGE 13
• Sparkle Maple Syrup, pure maple syrup infused with sparkles (pearlescent mica)
• WhistlePig Rye Whiskey Barrel aged Maple Syrup, an organic maple syrup aged in barrels for nine months
Ines Rosales has launched a single ser ve size for its Original Tortas While honoring the 112 year old recipe, the company is staying attuned with the current consumer needs by developing solutions for grab and go options for U S shoppers
A&D
• Maple Cocktail Mixers: Ginger Mule, Maple Tonic, Maple Old Fashioned or Smoked Old Fashioned cocktail mixers
Ginger’s Breadboys Adds Playful House Kit to Cookie Line, Plus Other New Products
the familiarity of two classic styles of Amer ican whiskey, taken one step further through our innovative blending and tast ing process, ” said founder Joe Beatrice “Each limited release blend has an alter nate blending profile that incorporates re ser ve barrels from our stocks with the original Stellum blend ”
One of Washington state’s oldest spe cialty grocers, Metropolitan Markets, is stocking an extensive line from the East Coast specialty food brand Runamok Products include:
The base for all Stellum Black specialty blends is a blend of Indiana bourbon/rye, which is layered with older bourbons/ryes from Kentucky and Tennessee Stellum Equinox Blend #1, the inaugural release, is made with Stellum Bourbon The team slowly layered in rare sets of bourbon barrels, step by step, until the evening of the Vernal Equinox, when the blend was completed in honor of the changing sea sons and bottled at cask strength (117 26 proof)
Blending in steps and with smaller batches allows the team to utilize barrels or even just parts of barrels that are particu larly unique while still having a major in fluence on the character of the whiskey “Stellum Black specialty blends evoke
Both Stellum Equinox Blend #1 and Stel lum Fibonacci Rye Blend #1 have an SRP of $99 They are available at select retailers in 48 U S markets and online Diageo and The Vita Coco Company are collaborating on a line of premium canned cocktails crafted with Captain Morgan rum and Vita Coco coconut water With Captain Morgan having the top selling spiced rum brand and Vita Coco as the top selling co conut water, this relationship brings to gether two category leading brands
“Cocktail drinkers are looking for con venient ways to enjoy high quality classic tropical drinks, especially rum based ones, ” said Debra Crew, president, Diageo North America “As we continue expand ing our ready to drink portfolio, we con sider ways to elevate the categor y, and it just made sense to marry together two pre mium brands that are loved by consumers around the world ”
The new Olive Oil Torta size makes for an easy, better for you snack that is all nat ural, non GMO verified and still manufac tured by hand in Spain This single serve size offers a packaged, ready to eat product solution for spaces such as cafeterias, campuses, concessions, c stores, salad and olive bars
“Consumers in tropical regions have been enjoying coconut water as a great tasting, high quality mixer in their cock tails for generations,” said Mike Kirban,
“With the goodness of oats, real milk, and a blend of real fruits, Lala Licuados are a Hispanic breakfast standard in a conven ient, ready to drink format,” said Matt Okeson, head of marketing and R&D for Lala U S Licuados are a classic Mexican beverage, serving as a quick nutritious and delicious breakfast at home or, more commonly, on the run where people stop for one at juice and licuado stands Licuados are blended like smoothies, but not as thick The licuados come in three fla vors: Papaya, Mango Carrot and Vanilla Honey Each bottle fea tures 8 grams of protein and is a good source of fiber and vitamins
Lala U S has introduced authentic licuados traditional Mexican breakfast smoothies containing milk, fruit, and oats to dairy cases in Walmart and Hispanic specialty grocers
10 GOURMET NEWS // SEPTEMBER 2022
In the United States, beloved rum based cocktails are growing at 269 percent, with piña coladas, daiquiris and mojitos leading as the most dynamic cocktail types and growing at a faster rate than the entire spir its based ready to drink category
The Gingerbread House Kit is sustain ably packaged in a large,rectangular tin that has become a signature brand element for Ginger’s Breadboys In addition to the gingerbread mix, other kit crossovers include the decorating tools bag pastry bags, green gel food coloring, couplers, and tube tips pre cut parchment paper and cinnamon candies, plus dough embossers to add additional design ele ments New to the Gingerbread House Kit will be a packet of meringue powder to make icing that dries hard and fast for ease in as sembling the houses
Stellum Spirits has created Stellum Black specialty blends, ongoing limited releases that incorporate rare barrels to create lim ited edition bourbons and ryes
Stellum Fibonacci Rye Blend #1 cele brates the Fibonacci sequence, a series of numbers, each the sum of the two previous numbers Six separate r ye blends were combined in accordance with this se quence It was bottled at cask strength (115 12 proof)
• Sugarmaker’s Cut Maple Syrup Runamok reser ves its best organic maple syrup of each season for the Grade A, Amber Sugarmaker’s Cut
Ginger’s Breadboys already had a hot product on its hands with gingerbread cookie kits that contain ever ything from the mix to the cookie cutter Now, there’s a comprehensive Gingerbread House Kit de buting in time for this year ’ s holiday sea son Ginger’s Breadboys started the process for the Gingerbread House Kit in 2021 with a decorating party requested by a client and from there, proceeded to define the neces sary items to create a kit to add to the product line Pre orders are being taken with shipping in early fall Keeping to its branding and sig nature gingerbread dough mix, Gin ger ’ s Breadboys partnered with many of its existing vendors to source items for the Gin gerbread House Kit The kit will make two large (5x7 inch) gingerbread houses The kit comes with enough candies and decorating tools for numerous creative options
• Cinnamon+Vanilla Infused: One of Runamok’s original and best selling infu sions, this combination features maple, cin namon and vanilla
The amount of agricultural land available is also an important factor regions look ing to increase food security and reduce re liance on imports while facing challenges in acquiring sufficient agricultural land would find vertical farms to be ideal A par ticularly prominent example of such a countr y is Singapore, which has demon strated much interest in vertical farming over the last few years
Vertical Farming: Location a Key Factor to Success, Not Easy to Achieve, Report Says
Some vertical farms may choose to set up their facilities in pre existing facilities, such as abandoned warehouses In these cases, identifying the suitability of the venue is the first point of consideration: vertical farms are ver y energy intensive, and it is important to ensure the facilities chosen can support these energy loads In addition, the ergonomics of the facility is also important; should the layout not be given proper consideration, this can impede workers and decrease worker efficiency As labor costs are typically among the largest sources of expenditure for a vertical farm, improving labor efficiency to reduce these costs is of paramount importance While growing crops in the center of a city may seem ideal, the reality is that this may be counterproductive
Vertical farms should carefully consider their place in the supply chain before es tablishing a base On a larger scale, vertical farms may prove more profitable in different geograph ical regions
An example of such a region would be the Middle East: leafy greens typically travel several thou sand miles to reach stores, resulting in con sumers facing high prices and low quality products The high price of conventionally farmed leafy greens, alongside government subsidies, makes it easier for vertically farmed produce to approach price parity while providing much fresher, higher qual ity products GN
These claims, among many others, have seen many vertical farming startups being founded alongside large amounts of indus tr y funding; funding for the industr y reached a record high in 2021, with more than $1 billion being raised across the en tire industry, according to an IDTechEx re port, “Vertical Farming 2022 2032,” which details the economic and technological fac tors shaping this rapidly growing industry With crops being grown indoors under controlled environments, a selling point used by multiple vertical farms is that they can grow crops anywhere even in the heart of a city This has led to proponents of the industry envisioning “smart cities,” where vertical farms in city skyscrapers help feed the urban population While this is achievable in principle, the truth is that the choice of location for ver tical farming is much more involved and intricate than it may appear from these claims alone Choosing an ideal location can be one of the most important factors in determining the success of a vertical farm
Vertical farms use the added freshness and higher quality of their crops as a primar y selling point, but these are typically offset by higher prices Should there already be a large supply of high quality produce made available at lower costs, vertical farms will find it hard to dis tinguish their own produce and may struggle to establish a significant market share The converse would also be true; should a country lack easy access to fresh produce, vertical farms are expected to see much de mand for their produce
could still reach many consumers in a day, even if it isn’t right in the middle of the cap ital city
This is the approach chosen by United Kingdom based Jones Food Company, which chose Scunthorpe as a location for its vertical farm this is a relatively low cost location located near food distribution centers and a network of motor ways that
To maximize their potential, vertical farms would ideally be located in regions of water scarcity, such as Sub Saharan Africa and the Middle East, or in areas with extreme climates, such as in Scandinavian countries, where the low amounts of sun light and high costs of regulating green house environments single out vertical farms as an optimal solution
G11 OURMET NEWS // SEPTEMBER 2022 Lattes Available in three flavors including The Original, Chocolate and Honey Laven der, a first to market flavor in the category, Verve’s Flash Brew Oatmilk Lattes average 40 to 50 fewer calories per serving and 2 to 3 grams less sugar compared to similar products The new RTDs are available in all 13 Ver ve cafes in California, and will be available online and in grocery retailers “We make thousands of delicious lattes every day between all of our cafes, putting us in the best possible position to bring a ready to drink product to market that uses the same high quality ingredients that we use at retail,” said co founder Colby Barr “Our team has been working to perfect our Flash Brew Oatmilk Latte recipe for several years to ensure it is un like anything anyone has tasted ”
New Products
Called Vita Coco Spiked with Captain Morgan, the spirits based line will be avail able in three flavors: Piña Colada finished with the flavor of pineap ple, creamy coconut and dark rum notes; Straw berry Daiquiri finished with the flavor of straw berries, lime and fruity rum notes; and Lime Mojito finished with the flavor of fresh mud dled garden mint, lime and a touch of simple syrup Vita Coco Spiked with Captain Morgan cocktails are 5 percent ABV and sold in 12 ounce cans for a sug gested retail price of $14 99 per four pack
Vertical farms can reduce water usage significantly over conventional agri culture, and the high degree of control over the growing environment allows them to grow crops in extreme climates where such crops may not other wise be able to grow In return, vertical farms demand more energy to carry out growing operations
The Flash Brew Oat milk Latte category is an alternative milk extension of Verve’s Direct Trade Flash Brew, the brand’s first RTD product that became wildly popular upon launching in 2018 In expanding the brand’s RTD categor y, Ver ve developed a proprietar y recipe of oatmilk formulated specifically to showcase the Flash Brew nitro infused coffee resulting in a crafted from scratch innovation specifically de signed for Verve’s customers GN
Beyond the considerations of water scarcity and temperature, the general avail ability of fresh produce and the distribution networks of given countries should also be considered
Verve Coffee Roasters has launched its line of ready to drink Flash Brew Oatmilk Vertical farming, the practice of growing crops indoors on vertically stacked layers, has received no small amount of interest over the last few years
Vertical farms commonly tout impressive numbers, such as using 95 percent less water and providing crop yields 20 to 30 times that of conventional agriculture
Continued from PAGE 10 executive chairman and co founder, The Vita Coco Company “Now that coconut water is becoming a household staple across the United States, we wanted to make creating a delicious cocktail a few steps easier ”
The line is expected to hit shelves in early 2023 and will be available across the United States wherever spirits based ready to drink beverages are sold
Obtaining and maintaining such a location is expensive and can contribute significantly to the op erating expenditure of a vertical farm while presenting logistical challenges in distrib uting produce; the “last mile” of food dis tribution is often the hardest Having a farm right next to the con sumers themselves may also be less ideal instead of choosing a location near food distribution centers, as this allows for more efficient delivery of produce As distribu tion centers are typically located on the outskirts of cities, the cost of land is also much cheaper
impor tant than making sure our
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in Januar y 2021, selling four times greater than forecasted in its first year,
The U S Food and Drug Administration has given generally recognized as safe sta tus for a natural food and beverage preser vative, Chiber Mushroom Fiber Canada based Chinova Bioworks re ceived a no questions letter from the FDA regarding its application for Chiber, which shows the FDA has approved the ingredi ent for use FDA GRAS status is recognized in many countries outside the United States and aids in garnering regulatory ingredient acceptance abroad Chiber is a natural mushroom fiber de rived from the upcycled stems of white but ton mushrooms This fiber functions as a natural preser vative used to improve the quality, freshness and shelf life of various food and beverage products such as cottage cheese, plant based meats and hummus “Mushrooms have long been overlooked by our food system for their incredible functional properties, but we have found a great use for this mushroom fiber as a nat ural replacement for artificial preser va tives,” said David Brown, co founder and chief operations officer of Chinova Bioworks Chinova Bioworks convened an inde pendent expert panel of scientists to evalu ate Chinova’s GRAS conclusion in accordance with scientific procedures The company also enlisted the guidance of In
Customers who adopt omni channel in crease both shopping frequency and basket size, generating an incremental spend of 16
to the company Bobbie
Symphony RetailAI analyzed 585 million shopper transactions from its platform in the United States and Europe between Jan uary and March GN
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tomer experience from the first visit Across all key measures of loyalty both primary shopper retention and positive mi gration toward being more loyal omni channel customers outperformed store only customers In times of declining shopper loyalty and increased competition, this demonstrates that clicks are extremely powerful to retain and augment customer loyalty better than bricks alone, researchers said This presents a clear picture of how much more strategic it is to effectively en gage omni channel shoppers, according to the survey
families need and deserve There’s
Launches in Target Stores
tertek, a leading provider of comprehensive science based quality, safety and sustain ability assurance solutions, to assist in de veloping and implementing the necessary tests and help the company prepare for its GRAS evaluation
online subscription customer base is
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are fed and nourished ” B o b b i e re p re s e n t s a n e w g e n e r a t i o n o f f o r m u l a t h a t A m e r i c a n p a re n t s h a v e b e e n d e m a n d i n g , a c c o rd i n g t o t h e c o m p a n y, h o l d i n g i t s e l f t o t h e h i g h e s t s t a n d a rd s w h i l e b r i n g i n g p e a c e o f m i n d t o U S f a m i l i e s As the infant formula shortage contin ues, Bobbie is expanding accessibility to shelves across the country, providing par ents with an America manufactured, or ganic European style recipe Bobbie’s availability in Target is a long term solution to the need for increased market diversifi cation and high quality options in the U S infant formula industr y,
b e a b e t t e r o p t i o n a n d s o B o b b i e w a s b o r n Bobbie is available in two sizes, featuring the original 14 1 ounce can for $25 99 and a new 23 9 ounce can for $41 99 Bobbie’s recipe is modeled after breast milk and designed to meet the
Omni-Channel Grocer y Shopping Unlocks Growth Opportunities for U.S. Retailers
than 100,000 babies have relied on Bobbie for their essential daily nu trition O f f e r i n g a E u ro p e a n s t y l e , U S D A O r g a n i c o p t i o n t h a t m e e t s F D A r e q u i r e m e n t s t o r e t a i l s h e l v e s b r i n g s B o b b i e b a c k t o i t s o r i g i n s t o r y w i t h a n e w c h a n n e l o f d i s c o v e r y M o d i
Chinova Bioworks Receives GRAS Status for Canadian Natural Preser vative Chiber
percent Inversely, online churn is just as impact ful: 40 percent of customers abandon on line channels after one purchase and even if some of them return to store, they spend almost 3 percent less than before, suggest ing they begin shopping elsewhere
Chinova Bioworks received Flavor and Extract Manufacturers Association’s GRAS status for Chiber in 2019 With the GRAS uses of Chiber recognized by FEMA and through the FDA’s GRAS voluntary GRAS notification program, Chinova’s Chiber now has a global regulatory reach as a safe and effective natural preservative Chinova Bioworks has received Series A funding, allowing it to expand manufactur ing capabilities The company is working on another innovative functional mush room ingredient that offers wine, beer, seltzer and cider producers a vegan alter native to synthetic fining agents GN
Bobbie, an American founded, European style USDA Organic infant formula, has launched exclusively at Target Just 18 months after launching as the first direct to consumer infant formula brand, Bobbie is available at the majority of Target stores across the country and online Bobbie is made with organic grass fed milk sourced from pasture raised cows across 45 small, family owned American farms that prioritize quality and sustain ability Bobbie prioritizes rigorous quality standards, with unprecedented clean certi fication as the first infant formula to receive both the Clean Label Project Purity Award and certification as a Pesticide Free prod uct “As a mom first and a CEO second, I know firsthand there has never been a more critical time to get more infant for mula on shelves,” said Laura Modi, CEO, co founder and mother of three “Introduc ing a completely differentiated organic fant formula into the market near long term American nothing more babies according launched making it the fastest since the 1980s Bobbie’s more than 2021, more w a s i n s p i r e d t o s t a r t B o b b i e a f t e r t h e b i r t h o f h e r i r s t c h i d w h e n s h e f o u n d h e r s e s t a n h e a i s e o a s t o re , h o d i n g a s c re a m i n g i n f a n t w h o w a s f i g h t i n g f e v e r a n d c h i l l s b r o u g h t o n b y m a s t i t i s D i s a p p o i n t e d w i t h a l l t h e o p t i o n s b e f o re h e r, s h e w a s s t r u c k w i t h a m o t h e r ’ s i n t u i t i o n t h a t t h e re h a d t o most
12 GOURMET NEWS // SEPTEMBER 2022
is the
Online household grocery shopping has in creased 60 percent from pre pandemic lev els, according to a sur vey conducted by Symphony RetailAI In addition, house holds that shop in store and online are growing at a rate of 10 percent year over year Symphony RetailAI analyzed nearly 600 million shopper transactions to determine the impact of today’s omni channel grocery shopper
growing in fant formula in the United States
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70,000, serving fam ilies in every state Since
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The analysis found that omni channel customers are more loyal than their in store only counterparts Researchers also found that those who adopt omni channel shopping habits generate incremental spend, but their level of churn can be huge if retailers don’t provide an excellent cus
“The rate of digital adoption was essen t i a l l y a c c e l e r a t e d b y a d e c a d e d u r i n g t h e p a n d e m i c , ” s a i d L a e t i t i a B e rt h i e r, h e a d o f c l i e n t m a n a g e m e n t , E u ro p e , S y m p h o n y RetailAI “The growth today is less hyper b o l i c t h a n a y e a r a g o , b u t t h e r i s i n g s h a re o f t o t a l b u s i n e s s i n e c o m m e rc e s t ro n g l y p o i n t s t o t h e n e e d t o u n d e r s t a n d t h e v a l u e a n d t h e c h a n g i n g n e e d s o f t h e o n l i n e c u s t o m e r “Retailers really have to tailor the online experience to their needs that are evolving quickly and very different from in store ”
“ T h e c o n t r a s t b e t w e e n i n c re m e n t a l s p e n d i n c re a s e i n o m n i c h a n n e l v e r s u s c h u r n u n d e r s c o re s t h e i m p o r t a n c e o f s t ro n g g ro c e r c o l l a b o r a t i o n w i t h C P G s , ” s a i d R a c h a e l H a d a w a y, S V P o f p ro d u c t m a n a g e m e n t , c u s t o m e r c e n t r i c re t a i l i n g ,
Bobbie Organic Infant Formula
“Regulator y compliance can be intimi dating for companies looking to expand into regions outside of their own country, since each one has its own guidelines,” said Dr Shahrzad Tafazoli, director, safety and regulatory food and nutrition group from Intertek “Chinova Bioworks and Intertek worked collaboratively to prepare the safety studies, toxicology reviews and show the effectiveness of Chiber in a variety of food and beverage products ”
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recent EU nutritional standards for critical ingre dients such as DHA and iron, while also complying with all FDA nutritional stan dards for infant formula GN
solution
Symphony RetailAI “Proactive data shar i n g a n d s t r a t e g i c c o o rd i n a t i o n a l l o w s b o t h p a rt i e s t o d e t e c t e v e r c h a n g i n g a n d f a s t m o v i n g t re n d s a n d p re f e re n c e s t o b e t t e r m e e t s h o p p e r s ’ n e e d s w i t h p re c i s i o n ”
S E P T E M B E R 2 0 2 2 • S P E C I A L S H O W I S S U E A S P E C I A L S H O W I S S U E O F G O U R M E T N E W S T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y FDMR D b t F ll N S t S th b f l a v o r s , t h e s e on the go, sin g l e s e r v e snacks are the only sandwich c r a c k e r s t h a t ered an amazing com pound called NACET, N Acetyl L Cysteine Ethyl Ester that is paramount in boosting glutathione levels in the body Glutathione is the Continued on Page C26 ontinued on Page 24 Pl t S f d Pl t t h e b r a n d and will sup port commu n i t y w a t e r programs that will directly affect thou sands of women Continued on Page 24 C t I di t g y p g invert syrups, molasses, honey, rice milk powder, coconut sugar and syrup. It also has the ability to make custom blends and sweetener sys Continued on Page 26
Frank lin Baker, Inc is the largest proces sor in the Philippines and premier sup plier of coconut ingredients to the global food and beverage market I t has been in business for more than 125 years and takes pr ide in long standing customer relationships, many of which exceed 60 years. Franklin Baker ’s products are produced in the Philippines from the freshest nuts
S E P T E M B E R 2 0 2 2 • S P E C I A L S H O W I S S U E A S P E C I A L S H O W I S S U E O F G O U R M E T N E W S T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y I ndustr y pioneer Food Dreams M ade R eal (FDMR) the same company that b r o u g h t Suji ’s Korean Cuisine to millions of A m e r i c a n shoppers is at it again. The Chicago based trail blazer is launching a new line of innovative plant based proteins under FDMR Debuts Fully Cooked Porkless Bacon BOOTH #1555 Fo r d ’s G o u r m e t Fo o d s i s i n t r o d u c i n g a n e w t w i s t o n t h e i r f l a g s h i p B o n e S u c k i n’ S a u c e ® Fo r d ’s G o u r m e t Fo o d s i s t h e m a s t e r d i s t r i b u t o r f o r B o n e S u c k i n’ S a u c e B o n e S u c k i n’ S a u c e S w e e t S o u t h e r n ™ , a v a i l a b l e i n b o t h o r i g i n a l a n d h o t , b r i n g s a l l o f t h e f l avo r t h a t B S S f a n s e x p e c t w i t h t h e u n i q u e Continued on Page C24 ontinued on Page 24
By Mark Webb, VP
ac tress and
of Mar keting, Nature’s Fusions
From S uzanne’s Specialties BOOTH #2208 BOOTH #2125
ting re search 10 years ago, Na ture’s Fusions discovered an amazing compound called NACE T, N Acetyl L Cysteine Ethyl Ester that is paramount in boosting glutathione levels in the body Glutathione is the body ’s most power ful antioxidant that Continued on Page C26 ontinued on Page 24 Revolutionar y Anti-Aging & Brain Health Produc t BOOTH #2135 BOOTH #504 BOOTH #4156 Planet Super food ’s outlook is as simple as it gets the company creates products that it loves to consume and share This is the meaning of its daily work and cre ativity T h e P l a n e t S u p e r fo o d s t o r y s t a r t e d w i t h a s u r p r i s e w h a t a n e x t r a o r d i n a r y p l a n t i n d u s t r i a l h e m p i s ! A t i ny s e e d a c c o m m o d a t e s a v a s t n u t r i t i o n a l v a l u e, t h e w h o l e p l a n t c a n b e u s e d i n Continued on Page 26 Planet S uper food: PlantBased Protein Revolution
t water ’s global
Continued on Page 26
Coconut Ingredients from Franklin Baker Suzanne’s Specialties has been supplying al ternative sweeteners to the health food and industrial food markets since 1984 Its offer ings 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 cus tom blends and sweetener systems
New Sweet
Continued on 26 Alternative Sweeteners
Zen daya will ap pear in a ser ies of new creative from the brand and will suppor t c o m m u n i t y water pro grams that will direc tly affec t thousands of women Continued on Page 24 Zendaya S igns on as S mar twater Ambassador BOOTH #2552
S outhern by Bone S uckin’ S auce Once Again Nut Butter is making its high quality, sustainably sourced nut and seed butters super snack able with 100% gluten free graham cracker sandwiches Available in peanut butter and sunflower seed butter flavors, these on the go, sin g l e s e r v e snacks are the only sandwich crackers that are cer tified Organic & Gluten-Free Graham Cracker Sandwiches
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While conduc As Smar ambassador, singer
TMAncestral line pasture raised in New Zealand, grass fed and finished, hor mone, pesticide, and GMO free, no fillers or flow agents, 100% freeze dr ied and non defatted
• Beef Liver provides 3,000 mg of beef liver, providing essential nutr ients, in cluding vitamins A, B, D, E and K , and minerals like heme iron (highly bioavail able, only found in red meat), magne sium, selenium, and zinc 180 capsules, 30 ser vings, SRP $37 99
• K id’s Multi Gummies is a multivita min and multimineral that has been specifically formulated for the nutritional needs of children, including 19 vitamins, minerals, and essential nutrients to help suppor t healthy growth and develop ment 50 c t , Orange flavor, SRP $24 99
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Gummy Produc ts
• Women’s Multi Gummies contain more than 13 vitamins, minerals, and es sential nutrients, plus full spectrum ionic trace minerals for the nutritional needs of women 60 ct , Berr y Lemonade flavor, SRP $27 99
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The Lemon Lime flavor of Electrolyte Stamina Gummies was a huge hit when it was first released earlier this summer, so the new Water melon flavor was quick ly developed to complement the set They are a delicious and easy way to provide your body with more elec trolytes to help replenish those that have been lost dur ing sweating to maintain energy, avoid sluggishness, and prevent dehydration 120 c t , Watermelon flavor, SRP $29 99
• Quercetin Gummies provide 500 mg of quercetin, which is a plant pigment that has potent antioxidant proper ties to help suppor t immunity, longevity and a healthy cardiovascular system 60 c t , Mango flavor, SRP $29 99
For more information, visit booth #3623 or contact S cott Boyson at scottB@trace minerals com and 801 731 6051
NH 4 NATURALLY HEALTHY GOURMET NEWS // SEPTEMBER 2022 Publisher Kimber y Oser Vice President of Sales Anthony Socci Art Director Yasmine Brown Senior Editor AJ Flick Associate Editor Jeanie Catron Customer Ser vice Heather Albrecht Senior Account Manager Marcos Morhaim Account Manager Alisha Dicochea Director of Operations Tara Nea Show Logistics & Distribution Iszac Saetieo European Sales Enrico Cecchi Publishing office : 1877 N Kolb Road, Tucson, AZ 85715 520 721 1300/ Fax : 520 721 6300 Subscriber ser vices : Gourmet News P O Box 30520 Tucson AZ 85751 Natural y Healthy is published by Oser Communications Group ©2022 All rights reser ved Founder Lee M Oser www gourmetnews com A S P E C A L S H O W I S S U E O F G O U R M E T N E W S New Produc ts From Trace Minerals Trace M inerals, Amer ica’s number one selling trace mineral, liquid magnesium and per for mance nutr ition brand ac cording to SPINS® and the leading provider of trace mineral based supple ments for 50 years, announces the addi tion of nine new produc ts to its ex ten sive produc t line Ever y produc t is third par t y tested, manufac tured in a cGMP cer tified facil it y for qualit y, pur it y, safety and potenc y, and is backed by the company ’s long standing “Feel the Dif ference or Your M oney Back!” no r isk consumer satisfac tion guarantee
The entire line of gummies is gluten free, cer tified vegan/vegetarian, plant based, naturally flavored and contains no gelatin
Vitamin D3 + K2 Gummies is a deli cious pairing of t wo essential nutrients that each func tion more effec tively in the presence of the other When com bined, the two highly bioavailable ingre dients help s u p p o r t strong and h e a l t h y bones, hear t health and immunit y 60 c t , Strawberr y flavor, SRP $24 99
Liquid Ionic Biotin + Collagen provides high potenc y suppor t for healthy hair growth, strong and healthy sk in, and strong, thick nails. Along with the com bined 50,000 mcg of biotin and collagen, it also boasts 25,000 mcg of a full spec trum complex of ionic trace minerals for body mineral balance
• B eef Organs provides 3,000 mg of beef organs, including equal par ts liver, hear t, k idney, pancreas and spleen 180 capsules, 30 ser vings, SRP $47 99
• Men’s Multi Gummies boast 17 vita mins and minerals, full spec trum ionic trace minerals, and additional nutrients that help suppor t the nutritional needs of men. 60 c t., Orange Mango Coconut flavor, SRP $27.99.
v i d e u n i q u e fo o d o p t i o n s T h e c o re i t e m s, c o nve n t i o n a l a n d o r g a n i c q u i n o a , c h i a a n d f a r ro, re m a i n s t ro n g,
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The Ex tra Virgin Hazelnut Oil (250 ml) is an excellent alter native to olive oil when mak ing salad dressings, sauces, bak ing goods, or as a substitute for clar ified butter I t also impar ts a “nutty ” fla vor and aroma For roasting, fr ying and grilling, it is best to use the odorless Re fined Hazelnut Oil (500 ml), which has a higher smoke point of 470 degrees Ad ditionally, as a produc t 100% made in the USA, these oils are easily ordered by grocer y stores and are not impac ted by the supply chain disruptions that have been afflic ting impor ted cook ing oil produc ts
The new lineup is shipping now and is available at a suggested retail price of $4 99 at Wilco Farm Stores in the Pacific North west, www farmstore com, www oregon orchard com and on Amazon Hazelnuts are a good source of vita mins B6 and E and are keto friendly All Oregon Orchard snacks are produced with HGO members’ hazelnuts, which are steam pasteurized in small batches at the SQF (Safe Quality Food) Level 3 Cer tified processing facility in Aurora, Oregon Founded in 1984, Hazelnut Growers of Oregon, a business unit of far mer owned cooperative Wilco, has more than 180 growers who collec tively own more than 20,000 acres of prime hazelnut or chards HGO is the premier hazelnut processor and mar keter in the United States, ser vicing retail, in gredient, and food ser vice chan nels for confec tion, snack food and bak ing manufac turers around the globe. The 120,000 square foot processing plant also has 57,000 square feet of refriger ated storage space The Oregon hazelnut industr y is expec ted to double in the nex t five years For more information, go to www wilco coop/hazelnuts
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Along with the hazelnut oil launch, HGO is proud to improve and expand its popular snack and candy line This sum mer, Oregon Orchard® introduced con venient 4 oz pack aging for its chocolate and seasoned hazelnut flavor (nine items), along with the debut of seven ex citing new chocolate covered hazelnuts. The new flavors will encourage and in spire pairing ideas with other produc ts in the grocer y store, such as wine, coffee, cheese, meats and fruits The new choco late flavors are Salted Caramel, Butter scotch, Pinot Noir, M aple Bacon, Dar k Cher r y, M ocha and Black ber r y All of these items are gluten free, Kosher cer tified, and do not contain any ar tificial flavors or ingredients, a requirement for most natural grocer y sets in specialt y and conventional store chains
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With a farm to table mentalit y, Nature’s Ear thly Choice® provides nutr itious and D y rooted in the belief that healthy food is simple to prepare and tastes great, the company continues to source and pro a s, a c w a s, bean pouches, super food powders and more Nature’s Ear thly Choice® is par t of a family that continues to grow with the addition of a new brand and produc t: Theor y of Kombucha®, a unique to mar ket powdered kombucha that is conven ient, tast y and good for you Existing brand Vigilant Eats®, a breakfast option that elevates the ever yday oatmeal from good to gourmet, was relaunched with higher protein and lower sugar A health jour ney is never ending, al ways evolving, just as Nature’s Ear thly Choice strives to be. All while keeping it simple, healthy and delicious! For more information, visit booth #2704
NH 8 NATURALLY HEALTHY GOURMET NEWS // SEPTEMBER 2022 Ar iston infused S ea Salts & H imalayan Rock Salt are just one of the newest prod uc t lines at Ar iston Specialties in 2022 They are not only a gour met food, but also have their own adjustable mill, mak ing it a nice k itchen tool These seven de licious items are a must for ever y k itchen in the United States! • Plain Greek Sea Salt • Plain Pink Authentic Himalayan Rock Salt • Greek Salad Infused Sea Salt (Oregano, • Rosemar y, Sundried Tomato) • Garlic & Basil infused Sea Salt • Lemon & Turmeric infused Sea Salt • Black Ink infused Sea Salt (Cuttlefish Ink) • Smoked infused S ea Salt (Smoked Beechwood) Collec t them all and make a lovely and tasty display in your store Order direct or on Faire at aristonspecialties faire com Ar iston Specialties looks for ward to ser vicing your store For more information, visit booth #1232, call 860 263 8498 or go to w w w ariston specialties com Pouches of All-Natural S easoning Blends for Produce, D air y & the S pice Aisle The Spice Lab’s line of 15 all natural sea soning blends pack aged in convenient, resealing pouches for produce and dair y sec tions as well as the spice aisle offer customers delicious solutions for appe tizing sides, hassle free dips and quick meals Each pouch includes a recipe to make food preparation a breeze There are three seasoning var iations for potatoes Steak house, Savor y and Smoky Roast plus Maple Thyme Glazed Car rot S easoning, Street Cor n and Glazed Spiced Sweet Potato Seasoning Two flavor twists for slaw Maple Mus tard Coleslaw and S esame Ginger Slaw S easoning and a S esame Ginger Stir Fr y mix. Fo r e a s y to p re p a re d i p s, t h e s e l e c t i o n i n c l u d e s b o t h c l a s s i c G u a c a m o l e and Spic y Guacamole Seasoning to mix w i t h avo c a d o s a s we l l a s Th re e O n i o n a n d D i l l S e a s o n i n g D i p M i x fo r s o u r c re a m Th e S p i ce L a b’s b e s t s e l l i n g a l l n at u ra l Ta co S e a s o n i n g a n d Fa j i t a S e a s o n i n g a l s o a re o f fe re d i n t h e s e co nve n i e nt p o u c h e s. Po u c h e s a re s o l d in a case pack of 12. I n addition to the pouches, the com pany offers an ex tensive selec tion of all natural seasoning blends, organic spices, gour met salts and peppercor ns and a wide ar ray of pack aging options from glass and plastic jars to premium ce ramic grinders and gift sets. Private label and custom blending are available. Founded in 2009, The Spice Lab is a woman owned and family run business specializing in custom seasoning blends, premium organic spices, salts and gour met gif ts Produc ts are processed and packed in the company ’s 125,000 square foot SQF cer tified facilit y in Pompano Beach, Florida, that includes a design de par tment, research and development k itchen with full time chef in residence, business offices and a produc t show room With expanded produc tion lines, the company can produce 100,000 units per day The company ’s high qualit y brands and private label produc ts can be found in grocer y, gourmet, specialty gift shops, foodser vice, club, major retailers and on line through Amazon and w w w.spices.com.
For more information, go to www spices com Nature’s Ear thly C hoice: Nutrition & Q uality
q u a l i t y fo o d s t o c o n s u m e r s
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New Hazelnut Oils and Oregon Orchard Snack & Candy Items
To the delight of chefs and bakers every where, hazelnut oils are now becoming more available on U S grocer y store shelves Hazelnut Growers of Oregon (HGO) is releasing two versions of its hazel nut oil: an Extra Virgin Hazelnut Oil (EVHO) and a high heat Refined Hazelnut Oil
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For more information, visit booth #1604 or email laurenash@jenniesmacaroons com Mexic an Food Brand Finds Its Edge with Eye - Catching Car tons
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NH 12 NATURALLY HEALTHY GOURMET NEWS // SEPTEMBER 2022
“Buying our tea responsibly is the foundation of Westrock Coffee’s objec tive to advance farmer and supplier sup por t in the beverage industr y beyond coffee,” said M att Smith, executive vice president of supply chain and sustain abilit y “Ensur ing that our produc ts are grown, purchased and manufac tured in a way that protec ts human r ights and the environment is an impor tant par t of our commitment to a more sustainable industr y.”
FGF creates and distributes some of the world’s greatest tasting non GMO, gluten free, Kosher cer tified foods, including Wine Nuts and Fire Dancer Jalapeño Peanuts and the internationally acclaimed Bone Suckin’ Sauces the only barbecue sauces rated #1 by Newsweek, Food & Wine and many others
For more than 70 years, La Preferida has been k nown as “ The Preferred” name for authentic M exican ingredients, and for good reason A customer first philoso phy and dr ive to innovate has helped the family brand compete against cor porate giants for decades. In the midst of the eco friendly move ment, the company has taken a tur n from traditional aluminum cans to a package typically reser ved for soups and broths Tetra Recar t®
The initial launch will include red and green enchilada sauce, both USDA cer ti fied organic and gluten free Crafted by a corporate chef, these en chilada sauces highlight fresh and invit ing ingredients like organic tomatillos, green chiles, jalapeños and roasted pep pers Both varieties are mild in flavor and infused with an array of spices like cumin and garlic In place of traditional flour, or ganic ground yellow corn masa flour is used as a gluten free alternative With shelf space at a premium, Tetra R ecar t ser ves as a multi func tion retail solution. Due to the compact nature and “always for ward facing” pack aging, re tailers can expec t an improvement in re stock time by up to 30% Car tons can hold up to 42% more product compared to other containers It also has the lowest package weight (at 56 g), which can min imize environmental taxes and fees dur ing transpor tation Tetra R ecar t has been a mainstay on retail shelves across Europe and Latin America, but has yet to reach its full po tential in the United States That ’s why La Preferida is excited to launch this first of its k ind organic produc t here in the United States with plans to expand into other produc t categories. Additionally, La Preferida will also be introducing an organic version of their top selling boxed Spanish Rice Ready in less than 20 minutes, the rice will feature traditional Latin flavors like cilantro, an natto, cumin, tomatoes, and bell pep pers M ade with 100% long grain r ice and vegan/vegetarian friendly!
Sandi Ford of Ford’s Gourmet Foods, co founder of B one Suck in’ Sauce, was in duc ted into the Specialt y Food Association Hall of Fame at the Summer Fanc y Food Show In 1992, Sandi and her husband, Lynn, told Lynn’s brother Phil they ’d like to be his par tners in br inging his sauce to market Sandi came up with the name B one Suck in’ Sauce for the incredi ble tasting bar becue sauce She sold it at her t wo spe cialt y stores that she grew out of a small sec tion of the family ’s four th generation produce business Sandi had the belief that locally crafted, high quality specialty foods filled an impor tant role in the mar ket. Lynn and Sandi’s sons, Vaughn and Patr ick , joined the family business in 1993 and 1997, respec tively. Thir ty years later, the Bone Suckin’ Sauce product line has expanded and is now sold in more than 80 countries around the world But commercial success is not enough for Sandi Ford Sandi never shied away from being a woman in the male dominated bar be cue space She feels a responsibilit y to teach and mentor others with ideas they want to take to market. “I believe whole hear tedly in the impor tance of locally craf ted, high qualit y specialt y foods in the market,” said Ford “Not only is it an impor tant par t of our local commercial market, it is also an impor tant par t of our stor ytelling as a community, a state, a re gion and a nation Food tells a stor y, and I am so proud to be a par t of it ” Many of the Specialty Food Members have leaned on Sandi for help and sup por t, which she offers freely and intro duces them to distributors and stores whenever they ask She is selfless with her time and k nowledge She has been recognized by several U S presidents, the U S Commerce Depar tment, senators, commissioners and even hosted the USA Secretar y of Agriculture last year at the Farmers Market in Raleigh The co founder of NC Specialt y Foods, Sandi is a much sought after exper t, authority and ad vocate of specialt y foods, agriculture and locally owned and operated brands Sandi is a true pioneer of so many things in the specialt y food business that have benefited all producers, creators and makers There is no one more deser ving of the Hall of Fame honor. The Hall’s mission is to honor individ uals whose accomplishments, impac t, contr ibutions, innovations, and suc cesses within the specialty food industr y deser ve praise and recognition About Ford’s Gourmet Foods Ford’s Gourmet Foods, a division of Ford’s Produce Company, Inc , is a four th gen eration, R aleigh, Nor th Carolina based family business managed by Sandi and Patrick Ford.
Jennies utilizes its own artesian wells for all its factory water needs, has insulated its plant to reduce the amount of electricity used, changed all lighting to LED and fully recycles all corrugated in house
Jennies is a family owned and oper ated business based in nor theast Penn sylvania Jennies has female executives who head produc tion, inventor y, sales, mar keting and operations S everal key employees have been with the company for more than 30 years, and others are reaching more than 20.
ro o t s o r i gi n ate d i n p r o v i d i n g c o f f e e f a r m e r s e r v i c e p r o g r a m s s
Westrock Coffee Holdings has achieved its goal to responsibly source 100 per cent of its tea globally.
For more information, visit booth #2134 or go to www.lapreferida.com.
Westrock Coffee’s ver tically integrated systems and histor y of suppor ting the livelihoods of smallholder far mers around the world has led the company to create transparent, digitally traceable supply chains from farm to final produc t for many of the wor ld ’s most iconic brands This affords Westrock Coffee’s customers and far mer par tners the as surance of a responsible supply chain, with sustainability as the ultimate goal We s t ro c k Co e’s u c h a s t h e Ag r i b u s i n e s s Tr a i n ing Program, Farmer Direc t Verified and R a í z S u s t a i n a b i l i t y. I n re ce nt ye a r s, t h e c o m p a n y h a s e x p a n d e d i t s b e v e r a g e o f fe r i n g s t o i n c l u d e t h e g ro w i n g m a r k e t s o f te a , f l avo r s, e x t ra c t s a n d i n gre d i e n t s T h e s e a d d i t i o n s h a v e f u r t h e r e x p a n d e d We s t r o c k C o f f e e’s c o m m i t m e n t t o s u s t a i n a b i l i t y a s i t f i n d s w a y s to s u p p o r t t h e s e c r i t i c a l s u p p l y c h a i n s w i t h p r o g r a m s c o m p l e m e n t a r y t o t h o s e i n co f fe e Westrock Coffee recently piloted its first digitally traceable tea supply chain from Argentina through its Far mer Di rec t Verified platform, opening the pos sibilit y for the company ’s far mer par tners and customers to be a par t of its first transparent tea supply chain “ Westrock Coffee purchases about 18 p e rc e n t o f a l l A r g e n t i n e t e a i m p o r t e d i n t o t h e U S a n n u a l l y,” S m i t h s a i d
Jennies is excited to introduce its newest product to the marketplace and believes it will be one of its top sellers by the end of 2023 Jennies’ Ver y Vanilla Coconut Bites are for vanilla lovers. Jennies star ts with or ganic, sulfite free coconut, adds a little sweetness to keep it moist and delicious, throws in lots of vegan marshmallows and vanilla chips and finishes it off with organic natural vanilla to create this decadent and delicious vanilla based treat Each piece is individually wrapped, mak ing them per fec t for grab and go and lunch boxes The pack aging is vi brant and easy for the consumer to un derstand what is inside. The pouch bag has a punch hole, mak ing it a great choice for clip strips
“ B e i n g a l a r g e t e a b u ye r f ro m t h i s re gion in par ticular creates an imperative dut y to secure ethical trade and the op p o r t u n i t y to wo r k w i t h te a f a r m e r s o n p ro f i t a b l e, e nv i ro n m e n t a l l y c o n s e r v a tive agr iculture ”
S andi Ford Induc ted Into Hall of Fame
For more information, visit booth #2135, email S ales@BoneSuckin.com or go to www.bonesuckin.com.
Food For Life Baking Co , makers of the in credibly delicious and nutritious Ezek iel 4:9® Sprouted Grain Bread, has been com mitted to the health of its customers since its inception over 50 years ago Among the many natural sprouted grain breads are its widely popular Ezek iel 4:9 and G enesis 1:29® breads, English muffins, tor tillas, buns and ce real Sprouting maximizes digestibilit y and nutr ition while lower ing the glycemic index in its flour less baker y produc ts Beyond the commitment to superior nutrition, there’s also a commitment to a balanced and protected pH in ever y loaf. Why is a balanced pH so impor tant? Be cause Food For Life recognizes that a bal anced 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, cal cium propionate and ascorbic acid all preser vatives
Expands Line Nationwide Dress I t Up Dressing is now available at stores nationwide, including Sprouts, Fresh Market, Central Market, Raley ’s and selec t Whole Foods M ar kets, as well as numerous other natural, specialt y and independent retailers When Dress I t Up Dressing founder S ophia M aroon couldn’t find a salad dressing that used healthy ingredients, she designed her own based on her mother ’s classic vinaigrette What star ted as a collec tion of dressings in mason jars for fellow preschool moms turned into a full line of produc ts available at retailers nationwide and online. R e a l i n g r e d i e n t s m e a n D r e s s I t U p D r e s s i n i s o a d e d w i h a n i o x i d a n s , p o b i o c s , p r e b i o c s a n d O e a 3 s W h o h e a d e w a e i ’s a o s t c c e a e d a a s u c h t o d r e s s a s a a d a s w i h o h e r d r e s s i n g s D re s s I t U p D re s s i n g p ro d u c t s a re g l u t e n f r e e , s u g a r r e e , n o n G M O, v e g a n , p a e o, k e o a n d W h o e 3 0 f r i e n d l y. Dress I t Up Dressings has evolved into a pantr y staple for conscious consumers who are look ing for better for you op tions and for whom natural, non GMO and organic ingredients are a priority
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Food For Life’s slow bak ing technique means that ever y sprouted grain loaf is baked at lower temperatures to help preser ve impor tant natural vitamins and minerals never “flash browned,” which can often trap ac tive yeast. Food For Life Ezek iel 4:9 Bread is loaded with both impor tant natural sol uble and insoluble fiber to help your body func tion at its peak Aren’t all breads just carbs? Amazingly, Food For Life Ezek iel 4:9 breads of ten contain just as much protein as the stuff you put on your sandwich, from all plant based sources Ezek iel 4:9 Bread, made with 100 per cent organic ingredients Your body and taste buds will k now the difference! Check with your food distributor for the best options For more information, visit booth #1605, email info@foodforlife.com or call 951.279.5090.
Crave Brothers Fresh M ozzarella Medallions recently won first place at the World Championship Cheese Contest in the Fresh Mozzarella categor y The com pany is proud to share that it is celebrat ing its 20th anniversar y of cheesemak ing this year With more than 13 family members in the business, they look for ward to the nex t generation transitioning into the business. For more information, call 920 478 4887 or go to www cravecheese com
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Bubbies Means Better For more than 30 years, Bubbies has been craf ting high qualit y fer mented and pick led produc ts and remains a cat egor y leader in fermented foods Now a household name, the Bubbies brand has a devoted and growing fanbase that prefers and advocates for produc ts and methods that are natural and authentic I nterest in fermented foods and bev erages continues to grow, with the global categor y expec ted to increase at a 6 35% CAGR through 2027 Fermented foods like pick les and sauer k raut have mass appeal and are increasingly be coming a grocer y car t mainstay with strong basket affinities to staple items like cheese, meat, breads and fruit When it comes to what ’s in the basket, Bubbies is the clear categor y leader with an aver age basket spend that ’s $25 higher than other refr igerated pick les (Numerator Proprietar y Information, July 2022).
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S o what is it about fer mented foods that people find so interesting, and why is Bubbies so special? Fer mentation, like Bubbie herself, is old school I t all star ts with har nessing the bac teria that naturally grows on cu cumbers and cabbage Varietals, soil, and growing region all contribute to deliver ing the freshest crop with a most robust bac ter ial bouquet. O ver the years, Bubbies has cultivated some of the strongest relation ships in the industr y to ensure the highest qualit y ingredi ents
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Crave Brothers Far mstead Cheese, in cluding its Fresh M ozzarella, is made with hours old milk on its dair y farm and cheese fac tor y in Water loo, Wis. Crave Brothers uses renewable energy to pro duce its award winning cheeses with en ergy produced from an on site anaerobic methane digester Crave Brothers is a car bon negative company I t produces enough electricity to power the cheese fac tor y, far m and more than 300 area homes in the com munit y Crave Brothers includes a “pro duced with renewable energy ” logo on the pack aging to share its sustainability stor y with consumers.
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Ezekiel 4:9 S prouted Grain Bread from Food For Life Baking Co.
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A salt br ine is an anaerobic (no ox y gen) environment in which cer tain bac teria (mold/yeast) can’t grow, while the r ight bac ter ia can. I n the absence of competing bac teria and in the presence of food (starches in the cucumbers and cabbage), this “good ” bac ter ia propa gates, star ting the magic of fer menta tion As the bac teria digests the starches it creates lac tic acid, which breaks down the cellular struc ture of the cucumbers and cabbage, turning them into pick les and k raut There’s no need for other acids like vinegar, the bac ter ia does all the work . As long as there’s food to eat, the bac teria will do its thing. But that ’s also when Bubbie does hers For her Kosher Dill Pick les, she adds her secret spice blend to the fermentation mix that per fec tly compliments the sour ness of the ferment Like other ar tisanal fer mented prod uc ts (cheese, beer and wine) tur ning high quality ingredients into high qual ity products requires experience and tal ent Fermentation is trick y business, be cause the produc t is quite simply, alive! Bubbie and her team are master fer menters and they k now what each unique batch of pick les and sauerk raut needs. This t ype of craf tsmanship (and these types of results) can only happen with more than 30 years of experience Once fermented to her lik ing, Bubbie packs her pick les and sauerk raut in the same br ine she used to fer ment She packs them in glass jars, not plastic Be cause her produc ts are natural and free of ar tificial preser vatives, Bubbie refrig erates her jars until they reach the store, which keeps the bac teria dormant and the produc t fresh. Ingredients matter Process and expe rience matter That ’s why Bubbies means better For more information, visit booth #937, go to www bubbies com and follow @bubbies pickles on Instagram, Facebook, LinkedIn and Twitter.
As an amazing benefit of sprouting, grains ac tually become more alk aline as water and oxygen suppor t 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 shor ten shelf life. This is why the com pany primarily sells Food For Life breads frozen Since its Ezek iel 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 ex tend their shelf life Unfor tu nately, these ingredients lower the pH by increasing the acidit y, which Food For Life feels of ten defeats the pur pose of sprouting in the first place To be a truly healthful produc t, Food For Life strongly believes in protec ting the pH level of its sprouted grain bread, targeting a bal anced pH B ecause of the company ’s commit ment to health, you can be assured that Ezek iel 4:9 Bread is the pinnacle of nutri tion B y adding pure filtered water to cer tified organic grains, legumes and seeds, Food For Life is able to maximize nutrition and digestibility. Enz ymes, like amylase and protease, are released nat urally, helping to break down carbohy drates and protein, mak ing them easier to digest while maximizing nutrition and lowering the glycemic index
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both organic and gluten free They ’re also, vegan, Kosher cer Non GMO Projec t Verified, and par t of the brand’s Honest in Trade program O ffer ing a wholesome t wist on a snack time favorite, the graham crackers possess all the sweet, k id friendly taste of their conventional counter par ts but are made with a wholesome blend of or ganic sorghum flour, organic oat flour and organic cassava flour Craf ted in small batches at an SQF cer tified baker y, the crackers are filled with dr y roasted blanched organic peanuts or dr y roasted organic sunflower seeds milled to creamy per fec tion The clean ingredient produc ts utilize RSPO cer tified palm oil to stabilize the spreads and are made with sustainably sourced cane sugar A classic cracker divider creates two sand wiches in each pack age Shared G J. B. Direc of nut and seed butters have always been Once Again Nut Butter (Cont ’d. from
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a d d i t i o n o f p u r e c a n e s u g a r T h i s c r e a t e s a s a vo r y s we e t n e s s t h a t w i l l b e a n e x c i t i n g a d d i t i o n t o y o u r h o l i d a y g r i l l i n g p a n t r y “A l t h o u g h m o s t c u s t o m e r s c o n s i d e r B S S t h e i r f a v o r i t e b a r b e q u e s a u c
YIELD: 4 ser vings
INGREDIENTS: B one Suck in’ Sauce Sweet S outher n, 1 jar (18 oz ) Whole Chicken, 1 INSTRUC TIONS: Preheat oven to 350 F (set oven rack to middle position) Pat chicken dr y with paper towels and place on bak ing pan lined with alu minum foil Season both sides of chicken with salt and black pepper Bake chicken for 45 minutes Po u r B o n e S u c k i n’ S a u c e S we e t S outher n over the chicken, tur ning the p i e c e s o ve r w i t h t o n g s t o c o a t b o t h sides Bake for about 15 minutes more or until the internal temperature reaches 165˚F. Enjoy! For more information, visit booth #2135, email sales@bonesuckin com or go to www bonesuckin com
Suckin’ Sauces
Bone Suckin’ Chicken Super easy and Bone Suckin’ good!
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INGREDIENTS: B one Suck in’ Sauce Sweet S outher n, 1 jar (18 oz ) Baby Back Pork Ribs, 5 lbs
Bone Suckin’ S auce (Cont ’d from p 1)
a u ce, b u t h a s a p e r s o n a l i t y a l l i t s o w n . We’r e e xc i t e d f o r o u r c u s to m e r s to t r y i t . ” L i k e a l l o f t h e B o n e S u c k i n’ S a u c e p r o d u c t s , S w e e t S o u t h e r n i s n o n G M O, g l u t e n f r e e , c o n t a i n s n o h i g h f r u c t o s e c o r n s y r u p a n d i s K o s h e r c e r t i f i e d About Ford’s Gourmet Foods Ford’s Gourmet Foods is a four th gener ation, Raleigh, North Carolina based fam ily business that creates and distributes some of the world’s greatest tasting non GMO, gluten free, Kosher cer tified foods, including Wine Nuts and Fire Dancer Jalapeño Peanuts and the internationally acclaimed
conveys ex ac tly what it stands for: Real, Ear th, Deli cious M o re t h a n t wo ye a r s i n t h e m a k i n g, t h e f i r s t R E D i t e m o u t o f t h e g a t e i s a f u l l y c o o k e d , p o r k l e s s b a c o n “ t h a t l o o k s , f e e l s , s m e l l s a n d , m o s t i m p o r t a n t l y, t a s t e s l i k e r e a l b a c o n , ” s a y s F D M R fo u n d e r a n d c h i e f i n s p i r a t i o n a l o f f i ce r S u j i Pa r k . D eveloped in the Nether lands (“ the Silicon Valley of plant based protein”), the produc t
Smar twa ter (Cont ’d from p 1)
barbecue sauces rated #1 by Newsweek, Food & Wine and
others Bone Suckin’ Ribs The best BBQ ribs recipe ever!
NH 24 NATURALLY HEALTHY GOURMET NEWS // SEPTEMBER 2022
p. 1) an excellent ingredient choice for creat ing plant based snacks, so we couldn’t b e m o re e xc i t e d t o i n t ro d u c e t h e s e re a d y t o e n j o y g r a h a m c r a c k e r s a n d wiches to mar ket Until now, there have b e e n n o s a n d w i c h c r a c k e r s t h a t a re both organic and gluten free cer tified D e s i g n e d t o a p p e a l t o a l l a g e s, t h e p o r t a b l e s n a c k s c a n b e e a t e n s t r a i g h t o f f t h e s h e l f, n o p e a n u t b u t te r s t i r r i n g or sunflower butter spreading needed, a n d t h e y ’re s u r p r i s i n g l y f i l l i n g a n d tast y ” Once Again’s new graham cracker sandwiches are available for retailers na tionwide to car r y for an SRP of $1 69 $1 89 or $13 52 $15 12 per retail box of eight The sunflower butter sandwich crackers were recently selected as a win ner in G ood Housekeeping’s 2022 Healthy Snack Awards For more information, visit booth #504, go to w w w.onceagainnutbutter.com, call 888 800 8075 or email gorr@onceagain nutbutter com
“A global icon and cultural force, Zen daya isn’t afraid to be true to herself, and that ’s what makes her the per fec t addi tion to the Smar twater family,” said Ma trona Filippou, global categor y president, hydration, spor ts, tea & coffee, The Coca Cola Company Created in par tnership with VMLY&R and WPP/OpenX, the campaign creative began rolling out in the United States in June across television, audio, social and streaming channels, with global markets to follow The campaign celebrates those who keep it smar t, whatever the choice, and aren’t afraid to free themselves from the restraints of convention “I’m ver y excited to begin this new re lationship with Smar t water,” Zendaya said “ We all k now how impor tant it is to stay hydrated and Smar twater is my go to source no matter what I am doing throughout the day.” As the face of the brand’s newest cam paign, Zendaya will work with Smar twa ter to suppor t community water quality and access improvements in var ious cities around the wor ld, star ting with Zendaya’s hometown of Oak land, Calif , by par tner ing with the Global Water Challenge a coalition of leading organ izations collaborating to achieve univer sal access to clean drink ing water. In the
United States alone, 2 2 million people have no water at home and 44 million Americans are ser ved by water systems that don’t func tion optimally S m a r t w a t e r, G W C a n d Ze n d a y a a re l a u n c h i n g t h e “s m a r t s o l u t i o n s : g l o b a l water challenge,” which will invite local o rg a n i z a t i o n s t o a p p l y fo r g r a n t f u n d ing to GWC ’s “ women for water ” ac tion p l at fo r m t h at u p l i f t s wo m e n a n d t h e i r c o m m u n i t i e s t h ro u g h t h e p o we r o f c l e a n wate r a cce s s Th e s e e f fo r t s b u i l d on more than a decade of investments in clean water access around the wor ld f ro m T h e Co c a Co l a Co m p a ny w h i c h h a ve re a c h e d m o re t h a n 1 8 5 m i l l i o n p e o p l e s i n c e 2 0 1 0 . G W C ’s wo r k h a s proven that with access to clean water, people, especially women and gir ls, are h e a l t h i e r, s a fe r, e d u c a t e d a n d e m ployed “Our organization doesn’t operate without the suppor t of our purpose dri ven par tners, and we are grateful to have Smar t water and Zendaya on board to help ensure communities in need have more access to clean water,” said Monica Ellis, CEO of Global Water Challenge
M ar k e t i n g a t O n c e Ag a i n N u t B u t t e r, “O u r
“ With the smar t solutions: global water challenge, we’ll specifically work to ad dress community water access, improv ing and protec ting water qualit y, and economic empowerment oppor tunities through water.” the RED whose name was created specifically for meat eaters who want a healthier, more Ear th friendly alternative to pork bacon but don’t want to sacrifice taste or tex ture, says Park “So when our consumer panelists told us they couldn’t believe this wasn’t real bacon, we k new we had a winner.” R E D B a c o n h a s m o r e t o o f f e r t h a n j u s t r e a l b a c o n t a s t e A s t h e f i r s t f u l l y c o o k e d p l a n t b a s e d b a c o n t o h i t t h e m a r k e t , i t ’s m u c h m o r e c o n v e n i e n t t h a n co m p e t i n g p ro d u c t s I n f a c t , s ays Pa r k , c o n s u m e r s c a n w a r m a n d s e r v e t h e p r o d u c t i n l e s s t h a n a m i n u t e I f t h e y l i k e t h e i r p l a n t b a s e d b a c o n c r i s p y, t h e y c a n g r i l l i t , c r e a t i n g a c r u n c hy te x t u re t h at n o r m a l l y re q u i re s d o u b l e co o k i n g. W h i l e r e t a i l e r s a r e e a g e r t o o f f e r s h o p p e r s a f i r s t t o m a r k e t p r o d u c t , Pa r k s a y s f o o d s e r v i c e o p e r a t o r s a r e e v e n m o r e e x c i t e d f o r R E D B a c o n’s d e b u t “ P l a n t b a s e d b a c o n c a n’ t b e FDMR (Cont ’d. from p. 1) p r e p a r e d o n t h e s a m e g r i d d l e a s a n i m a l b a co n d u e to t h e r i s k o f c ro s s co n t a m i n a t i o n , ” m a k i n g i t d i f f i c u l t f o r f a s t f o o d c h a i n s t o a d d i t t o t h e m e n u , s h e e x p l a i n s B u t b e c a u s e R E D B a c o n i s a l r e a d y c o o k e d , i t c a n g o d i r e c t l y i n t o a w a r m e r a n d o n t o a b r e a k f a s t s a n d w i c h o r p l a n RED Bacon is expec ted to hit grocers’ shelves in Q1, but FDMR plans a full line of plant based proteins for meat lovers, star ting with deli sliced ham and turkey, hot dogs and chicken breasts “ We really believe plant based is the future of food,” says Park While there are plenty of meat less burgers and nuggets out there, she believes other categories are ripe for in novation. Staying ahead of food industr y trends is nothing new for Par k and company, who were using sous vide cook ing tech niques 15 years ago and high pressure processing 10 years ago long before the rest of the industr y got on board “So jumping into the nex t generation of plant based meats is a natural nex t step for FDMR,” she says “ We pride ourselves on being first to adopt innovative new technologies. Fully cooked por k less bacon is just the beginning for RED Meatless line ” For more information, visit booth #1555 or email sales@redmeatless com e , Swe e t S o u t h e r n i s p ro b a b l y t h e c l o s e s t w e h a v e c o m e t o a t r a d i t i o n a l b a r b e c u e s a u ce,” s a i d Pat r i c k Fo rd, v i ce p re s i d e n t o f Fo rd ’s G o u r m e t Fo o d s “ Us i n g c a n e s u g a r ve r s u s m o l a s s e s a n d h o n e y a d d s t o t h e d e p t h o f c a r a m e l i z a t i o n a n d c re a t e s t h i s i n c re d i b l y u n i q u e f l a v o r t h a t s t i l l l e t s y o u k n o w i t ’s B o n e S u c k i n’ S Bone the only many
t b a s e d b u r g e r n o g r i l l r e q u i r e d A s a r e s u l t , “ T h e i n i t i a l r e s p o n s e w e’ v e g o t t e n f r o m fo o d s e r v i c e i s ‘ Wo w ! T h i s i s a r e a l g a m e c h a n g e r,’” s a y s Pa r k
INSTRUC TIONS: Preheat the grill or the oven to 300˚F Put the ribs in a shallow pan and baste with Bone Suck in’ Sauce Sweet Southern Cover ribs with foil Place the pan with ribs on the grill or in the oven for 3 hours at 300˚F. Uncover, baste with B one Suck in’ Sauce Sweet Southern R aise the grill or oven temperature to 350˚F Cook 30 minutes uncovered but still in the pan, basting again af ter the first 15 minutes Enjoy!
YIELD: 4 6 ser vings
label,
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• organic protein powders (Strength & B eaut y Suppor t, D etox Suppor t, Slim ming Suppor t)
Join Planet Super food’s plant based su per food revolution and make healthy delicious again!
Suzanne’s can ser vice the needs of a household, restaurant, small bakery or in stitution Visit www suzannes specialties com for more information on these products or to shop in its easy to use on line store. With distr ibution facilities on both the East and West Coasts and a diverse produc t line, Suzanne’s Specialties has the abilit y to ser vice your company ’s specific needs For more information, visit booth #2125 or go to w w w suzannes specialties com fights free radical damage and promotes cellular repair NACE T launched under the Nutri line as NEURO NAC™ NACE T is like NAC (N Acetyl L Cysteine) only much better! You have probably heard of NAC because it is the precursor to the power ful antioxi dant glutathione. NAC is also used in hospitals to treat acetaminophen over dose However, NACE T is much more effec tive than traditional NAC NACE T is the esterified version of NAC that has gone through a change that makes it 1000% more absor bable Not only is the ethyl ester version much more bioavailable than NAC, but it is also able to bypass the stomach, go direc tly into the blood stream, and cross the blood brain bar r ier. NACE T has the unique abilit y to protec t against oxidative damage while being transpor ted to the entire body via red blood cells Once inside the cell, NACE T is trans formed into NAC, cysteine and ultimately glutathione Glutathione is key for build Na ture’s Fusions (Cont ’d. from p. 1) ing and repairing tissues As a power ful antioxidant, glutathione prevents oxida tive damage and suppor ts optimal cellu lar health for the brain, hear t, lungs and all other organs and tissues Just like the browning of an apple exposed to air, oxy gen exposure to individual cells starts the breakdown process. Antioxidants protect our cells from deterioration due to oxida tive damage. Our body naturally conver ts c ysteine into glutathione, but the body has a lim ited supply and t ypically runs out NEURO NAC is such an effec tive supple ment, it supplies the body with more c ysteine so that it can be conver ted to glutathione to promote optimal health Mark Webb, formulator and VP of mar keting, stated that, “ We combined NACET with selenium, molybdenum and glycine for increased absorption, cellular transpor t and enhanced glutathione synthesis.”
to the highest product standards, which makes Frank lin
• different flavor organic powdered drink mixes (D etox, Slimming, Brain B oost, Hunger Control, Immunity Boost)
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proud
For more information, visit booth #2552
A Cut Above the Rest Frank lin Baker offers bulk , foodser vice and retail pack aging options to meet your business needs to forge a trusted coconut supply chain par tnership For more information, visit booth #2208 or email info us@franklinbaker com p ro d u c t i o n , a n d l e f t o ve r p a r t s c a n b e u s e d a s a n at u ra l fe r t i l i ze r I t a l l b e g a n with hemp Planet Super food star ted p ro d u c i n g o i l, s e e d s a n d p ro te i n p ow der. I ts produc tion capacit y expanded from Europe to Canada and so did its approach to healthy and holistic nutr i tion Planet Super food star ted creating modern and easy to consume produc ts protein bars, cocktails and a var iet y of snacks The process of discover ing sur pr ising natural ingredients intensified Planet Super food follows str ic t rules while combining var ious fruits and plants that are
lin Baker offers an ex tensive por t folio of coconut products, including des iccated coconut (sweetened and toasted), coconut water single strength and concentrate, coconut milk and Franklin Baker (Cont ’d. from p. 1) cream, coconut concentrate, virgin co conut oil, coconut flour, coconut sugar and other coconut produc ts, both or ganic and non organic Frank lin
“Global research continues to indicate that taste is the first consideration when consumers make food choices, but they have historically shied away from choco late products with less added sugar due to negative taste perception,” said David Meggs, Blommer COO “We have tremen dous opportunity at our fingertips to bring consumers back to this category who have avoided sugar reduced products because they simply didn’t taste good enough ”
“Chocolate covered snacks are beloved by consumers,” said Kelly Thompson, D ouxM atok ’s SVP head of Nor th America, “and they shouldn’t have to compromise on taste or nutr ition when they reach for their favorite treats ”
Blommer, DouxMatok Present C hocolate, Confec tioner y Coatings
Blommer Chocolate Company and DouxM atok have added chocolate and confec tioner y produc ts to their choco late flavored chips. Earlier this year, Blommer launched the innovative Discovery product line, empow ered by DouxMatok’s award winning sugar based sugar reduction solution, In credo Sugar The product line now includes additional coatings to support utilization in a broader range of food applications, in cluding panning, enrobing and molding.
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NH 26 NATURALLY HEALTHY GOURMET NEWS // SEPTEMBER 2022
• keto snacks (Salted Caramel, Straw berr y, Barbeque, Vegan Cheese)
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• keto protein bars (Spor ts R ecover y, Slimming, Hunger Control)
• Planet Super food never compromises taste healthy can be tasty!
The company packs its industr ial produc ts in pails, drums, totes and tank wagons. All produc ts are available in or ganic with most having a conventional version as well. Suzanne’s promises that all of its products are made with only the highest qualit y organic and all natural ingredients Each one is sure to give your for mulas and applications “Sweetness the Way Mother Nature Intended™ ” Suzanne’s Specialties also provides Suzanne’s Spec ialties (Cont ’d from p 1) an extensive line of retail products These include its best selling R icemellow Crème, rice syrup based fruit spreads, fla vored rice syrups and traditional offer ings 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
All Suzanne’s Specialties industr ial products have been verified by the Non GMO Projec t Suzanne’s Specialties offers an I n fantSafe® version of all of its rice syrups This unique produc t contains less than 10 ppb for arsenic and lead, meeting the FDA standard for dr ink ing water I t is available in all DE levels
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For more information, visit booth #4156, go to w w w naturesfusions com or w w w nacet com, call 801 872 9500 or email suppor t@naturesfusions com available, at one of the company ’s three manufac tur ing facilities, where propr i etar y processing is utilized to ensure freshness and long shelf stabilit y Frank lin Baker controls the process from tree through shipment, allowing cus tomers to have the highest level of con fidence and safety in the product supply chain.
Frank lin Baker offers: Wet steam pasteurization of all the co conut No other competitor pasteurizes their produc t BAX testing for salmonella, which is 10,000 times more sensitive than the competition’s BAM method Reliable and proven ser vice levels for all produc ts, including specialty items R&D and technical suppor t direc t from the Philippines Frank lin Baker guarantee of satisfac tion Two U.S. warehouse locations.
Frank Baker is of Baker holds itself Baker, considered super All produc ts are 100 % plant based Planet Super food does not use gluten and added sugar Planet Super food does not use ar tificial flavorings, preser vatives and genetically modified ingredients. Produc tion processes in Planet Super food workshops meet requirements for bio and kosher foods it is AA rated by BRC Global food safet y cer tification that represents the most impor tant worldwide recognition in the market
• organic super seed mix (Dark Chocolate & “Superberries,” Savour y Onion, Energy Booster, Strength & Beauty)
Providing sugar reduced chocolate that delivers on taste, sweetness and nu trition has been a long standing industr y challenge, par ticularly while fulfilling in creased consumer interest in shor t and understandable ingredient lists This new line of milk, dark and white coatings achieves up to 50 percent sugar reduc tion without using any high intensit y sweeteners or sugar alcohols Blommer ’s chocolate scientists have designed var ious concepts to demon strate that it is possible to achieve more than 40 percent sugar reduction in some of the beloved snack and baker y appli cations such as nut butter cups, bars and chocolate chip cook ies.
• organic super oils blend (Avocado & Hemp, Per fect Omega Ratio, Hemp Seed infused with Mint, Hemp Seed infused with Chili, Hemp Seed infused with Garlic)
Today on the market you can find Planet Super food’s:
its ex tensive third par ty cer tifications and accredita tions, including USDA Organic, Non GMO Projec t Ver ified, Fair Trade USA, BRC, Control Union, ISO 9001:2000, ISO 22000:2005, HACCP, FDA Philippines, GMA SAFE, AB PAO Accredited Testing Laborator y, SEDEX, Kosher, Halal cer ti fied, and Award of Excellence, 2016 2022 American Master of Taste & Gold Medal Endorsement for Super ior Taste and 2018 2022 Beverage Champion by Chefs In America Frank lin Baker ’s levels of produc t cer tification are unrivaled and provide cus tomers with confidence in the qualit y, safety and sources of what they are buy ing Frank lin
Planet Super food uses a unique pas teurization method Log5 that is the Planet Super food (Cont ’d. from p. 1) highest food safety standard When creating recipes, Planet Super food str ives for ever y ingredient to strengthen the effec t of others
Because of their unique chemical compo sition, prunes act as functional ingredients baked goods dried i n g gluten networks and mimicking fat All of this yields cookies, brownies, and cakes that are tender and rich while still being lower in total sugars and fat Sunsweet harnesses the properties of p r u n e s i n a v e r s a t i l e l i n e o f i n g r e d i e n t s , including puree, powder, and concentrates. The ingredients are also rich in phenolic com pounds, which helps suppress rancidity and off flavors Adding only 1 to 2% of a prune ingredient can be enough to give a product a flavorful, healthful boost
Western Foods’ new product launch
Cookies with Prune Ingredients
The organization’s high quality, innovative products consist of blends of rice and ancient grain flours, legume flours, organic and conventional rice flours (medium, long grain and sweet), meal, course, fine, superfine, low micro and pre gelatinized.
Viscoflex processed
Global technology company ABB has launched its latest release of ABB Ability Sugar Library, enhanced with functionalities to serve as a control engineering inventory for sugar manufacturers It will help to reduce engineering costs and development timelines, simplify expansions and eliminate errors in engineering and improve quality and reliability in operational use, according to the company
The release features a range of specifically designed templates for sugar process applications in beet and cane sugar industries It fulfills a l l p r o c e s s a r e a r e q u i r e m e n t s , including raw material handling, p u r i f i c a t i o n , c r y s t a l l i z a t i o n a n d sugar handling, and now evapora tion and filtration Customizable templates will result in engineering efficiencies. For operators, efficient m o n i t o r i n g o f p r o c e s s h e l p s t o optimize resources and energy usage. A high performance human machine interface has been designed for fast detection and resolution of process disturbances, with alarm messages In mainte nance, teams will gain the right information at the right time, with tracking and
like breakfast cookies, bars,
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Encompassing
Rich in fiber, vitamins, and antioxidants, prunes have long been associated with health and wellness When used in baking, prunes can also sweeten with less sugar, reduce fat and calories, and replace artificial caramel coloring This can be especially beneficial when making better for baked goods, and healthful snacks
is a specialty rice starch m a d e f r o m m i l l e d r i c e T h i s r i c e starch is
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S E P T E M B E R 2 0 2 2 • S P E C I A L S H O W I S S U E A S P E C I A L S H O W I S S U E O F G O U R M E T N E W S T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y An interview with Greg Kline, Food & Beverage Industry Sales Specialist, VEGA Americas, Inc WB: Tell our readers about VEGA and what it offers for the grain based foods indus try GK: VEGA is a full line pressure and multi level technology solution provider to the food and beverage industry The grain based sector is a significant component that we focus on here at VEGA and the recently introduced VEGAPULS 6X 80 GHz radar sensor is a critical piece of technology for their future operations In addition to level measurement instrumentation like our VEGAPULS radars, we also support overfill protection through technologies like point level devices designed to han dle the abrasive environments in which they perform and pres sure measurement devices for such applications as pneumatic conveying systems that help maintain product flow WB: How do VEGAPULS radar sensors benefit baking operations? GK: I’ll start with VEGAPULS 6X. In addition to the simplicity of THE 6X® being one sensor VEGAPULS Radar Sensors BOOTH #6315
Enhanced ABB Ability Sugar Library Boosts Monitoring, Control Flexibility #5139
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under unique processing parameters that impact i t s f u n c t i o n a l c h a r a c t e r i s t i c s . V i s c o f l e x 4 0 0 i s s u b j e c t e d t o t h e Continued on Page C9 ontinued on Page 9 Western Foods Launches New Products
fruit has sorbitol and p e c t i n , w h i c h b i n d m o i s t u r e , i n t e r r u p t
Western Foods specializes in gluten and allergen free rice flours, legume flours, ancient grain milling, blending, packaging and distribution for the B2B and the B2C market segments Located in Woodland, Calif , and Pine Bluff, Ark , the company is ideally situated for procurement and shipping via road, rail and sea Western Foods’ state of the art flour mills combine the latest technology with expertise and experience in grain milling, blending, packaging and further process ing Western Foods’ dedicated gluten free facility is certified organic, Kosher, AIB, SQF, Halal and member of the Non GMO Project Verified and Whole Grain Council
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The company can trace every product back to the farm of its origin and customers with detailed analysis for every of grain that runs through the mills Milling is employee owned and operated, which means they are personally invested in the quality of their products and their relationships with customers and suppliers alike more information, visit centralmilling e e , n o n GMO, organic or no sugar added Plant based proteins are increas ingly important to consumers and CII m a n u f a c t u r e s a f u l l l i n e o f c u s t o m p l a n t b a s e d p r o t e i n c r i s p s a n d
Flours are then tested for baking
Central Milling’s high quality standards
WB 4 WORLD OF BAKING GOURMET NEWS // SEPTEMBER 2022 New Retail Line of Organic Flour from Central Milling F o r h e r i t a g e f l o u r c o m p a n y C e n t r a l Milling, staying in business for over a century and a half has required con stant innovation and refinement it’s not enough to rest on reputation when home bakers demand new options and m e t h o d s . I n t h a t s p i r i t o f s e r v i c e , C e n t r a l M i l l i n g h a s l a u n c h e d a n e w retail line of organic flour specifically for home baking enthusiasts The line con s i s t s o f 1 1 d i f f e r e n t t y p e s o f f l o u r designed by professional artisan bakers In addition to pantry staples like O r g a n i c A l l P u r p o s e F l o u r , O r g a n i c Bread Flour and Organic Whole Wheat Flour, Central Milling’s new line features a selection of specialty flours that will allow home bakers to bake all the great est hits from home kitchens, as well as all the breads, pastries, pizzas and pas tas found in their favorite boulangeries These specialty flours include Organic O l d W o r l d B r e a d F l o u r , O r g a n i c H i Protein Bread Flour, Organic Pizza Flour, O r g a n i c P a s t a F l o u r , O r g a n i c P a s t r y Flour, Organic Rye Flour, Organic Spelt Flour and Organic Einkorn Flour. As always, Central Milling prioritizes baking education for its customers In the case of this unique line of organic flours, that educational component is printed right on the packaging Each bag of flour bears an illustration of the variety of grain(s) found milled inside, information about the grain variety and where it was grown, best uses for the flour and protein and ash callouts where applicable The packaging also includes a QR code that connects home bakers directly with a library of formulas they can bake with that flour, adapted from Central Milling’s collection of formulas developed for professional bakeries Founded in 1867, Central Milling is one of the oldest flour mills in America, providing the finest quality flour and grains to homes and bakeries across the country The company contracts directly with wheat producers to sustainably grow grains that have exceptional fla vor, nutrient content, color and baking p e r f o r m a n c e B e i n g c h o o s y a b o u t sourcing, Central Milling inspects and output monitors family farms for a num ber of growing seasons before they are chosen to grow specific wheat varieties for the company. Once selected, the company commits to buying whatever that farm produces These relationships of mutual trust increase reliability and commitment for both farmer and miller W h e n g r a i n s a r r i v e a t C e n t r a l
pro vides
com Superformer SF1 Case Erectors O K I n t e r n a t i o n a l i s i n t r o d u c i n g i t s r e d e s i g n e d S u p e r f o r m e r S F 1 s e r i e s stainless steel case erectors and bottom tapers. These compact in line machines are standard supplied with a low level, easy load, powered case magazine with low cases and no cases alarms, an elec tronic case squaring system and taping h e a d s w i t h l o w t a p e a n d n o t a p e alarms The Superformers are the easiest adjustable case erectors on the market t o d a y ; a t h r e e d i m e n s i o n a l s i z e change can be accomplished by oper ators in about one minute, making the machine suitable for very short pro duction runs O t h e r f e a t u r e s o f t h e m a c h i n e i n c l u d e t h e w e l d e d s t a i n l e s s s t e e l frame, full guarding and a Nema 4X electrical enclosure with Allen Bradley controls and self diagnostics OK International has three machine sizes available suitable for case sizes from 6" x 6" x 3" up to 31" x 20" x 24" (closed outside case dimensions) and speeds ranging from 10 to 15 cases per minute for the standard machines and up to 22 cases per minute for the new servo machines For more information, visit booth #2117, g o t o w w w o k c o r p c o m o r c a l l 508 303 8286 Publisher K mberly Oser Vice President of Sales Anthony Socci Art Director Yasmine Brown Senior Editor AJ Flick Associate Editor Jeanie Catron Customer Ser vice Heather Albrecht Senior Account Manager Marcos Morhaim Account Manager Alisha Dicochea Director of Operations Tara Nea Show Logistics & Distribution Iszac Saetieo European Sales Enr co Cecchi Publishing office : 1877 N Kolb Road, Tucson, AZ 85715 520 721 1300/ Fax : 520 721 6300 Subscriber ser vices : Gourmet News P O Box 30520 Tucson, AZ 85751 World of Baking s published by Oser Communications Group ©2022 All rights reser ved Founder Lee M Oser www gourmetnews com A S P E C A L S H O W I S S U E O F G O U R M E T N E W S CII Foods – Your Solution Provider CII recognizes that its customers want quality products from a company that cares It is proud to create food ingredi ents that not only look great, but have a delicious and wholesome taste CII’s food particulates add flavor, color and character to numerous food applica tions, like baked goods, cereal, confec tionery and ice cream Unlike most fat b a s e d o r s u g a r b a s e d p a r t i c l e s , C I I ’ s Flav R Bites® and Flav R Swirl® stand up to heat and moisture, are shelf stable and they make your products look and taste better! Flav R Bites don’t have to be sweet They can add color and flavor accent to chips, pizza, frozen dinners and even d o g t r e a t s C r e a t e f l a v o r a n d s w i r l effects in bread products by adding Flav R Swirl, CII’s pre b l e n d e d m i x e s I t s products are fully cus t o m i z a b l e r e g a r d i n g flavor, color, size and t e x t u r e A l l o f C I I ’ s products can also be c u s t o m i z e d t o m e e t a n y i n g r e d i e n t r e s t r i c t i o n s t h a t y o u r p r o j e c t m i g h t h a v e , l i k e n a t u r a l , g l u t e n f r
Milling, they are laser sorted, cleaned process that optimizes the baking char
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Texturized Plant Proteins (TPP) for the health and wellness and plant based meal markets Some of the sources that CII utilizes are chickpea, fava, wheat, r i c e a n d o t h e r s p e c i a l t y plant proteins Starting in the fall of 2022, CII will also be offer ing clusters, granola and panned items at its new facility in St. Joseph, Mo. By combining whole grain goodness with health and wellness components, such as SlimBiome® , CII’s cluster production will add new product offerings with lim itless possibilities These products will fit well into the cereal and snack mar kets to add value to your items. CII is unique in its ability to inno vate beyond standardized food prod ucts It is driven to craft unique solu tions for each of its customers, and has d e s i g n e d i n n o v a t i o n p r o c e s s e s t o adapt to their needs Even as CII expands its operations, it maintains an agile, entrepreneurial mindset that sets the company apart from larger producers who do not share i t s p a s s i o n t o c r e a t e . C I I ’ s p a t e n t e d m a n u f a c t u r i n g p r o c e s s e s a l l o w f o r greater efficiency and returns on every dollar its customers invest F o r m o r e i n f o r m a t i o n , v i s i t b o o t h o r c o n t a c t C h r i s F o s t e r a t cfoster@ciifoods com
# 5 9 2 7
WORLD OF BAKING WB G9 OURMET NEWS // SEPTEMBER 2022 for any application, it offers reliable and precise level measurements That means it helps prevent product loss from over filling vessels and ensures efficient pro duction thanks to continuous inventory information It can provide the informa tion on raw materials, production, pack aging and sanitation in the plant. VEGA PULS 6X helps promote a safer work envi ronment with wireless setup and config uration via Bluetooth, which can prevent OSHA related incidents like climbing silos in unsafe conditions A n o t h e r s e n s o r I ’ d h i g h l i g h t f o r b a k i n g o p e r a t i o n s i s t h e V E G A P U L S C21 It is a low cost sensor for simple m e a s u r e m e n t t a s k s , l i k e v i s u a l i z i n g Clean in Place (CIP) chemical usage. You can also pair it with a VEGAMET 841 controller for measuring and vali dating the flow rate of effluent flow your local wastewater authority uses for billing WB: You mentioned that THE 6X is “one sensor for any application ” What do you mean by that? GK: When choosing a radar sensor, cus tomers just need to provide the details of the application and we’ll build a VEG APULS 6X that’s tailor made for them Whether you want to measure flour, g r a n u l a r s u g a r , l i q u i d s u g a r , c r e a m yeast, fruits or other components, the 6X can do them all One device, one VEGAPULS (Cont’d. from p. 1) setup, one solution. WB: What are VEGA’s customers saying about VEGAPULS radars? G K : V E G A P U L S r a d a r s a r e d e s i g n e d w i t h e a s e o f u s e i n m i n d , f r o m t h e p u r c h a s i n g p r o c e s s t h r o u g h s e t u p a n d o p e r a t i o n C u s t o m e r s r e a l i z e t h e v a l u e o f a s i m p l e , e f f i c i e n t s e t u p a n d c o m m i s s i o n i n g o f t h e d e v i c e s , a s i t a l l o w s t h e m t o q u i c k l y o p t i m i z e t h e i r p r o c e s s e s a n d p r o d u c e p r o d u c t s f a s t e r O u r c u s t o m e r s t a k e n o t e o f t h e f a c t t h a t t h e V E G A P U L S s e n s o r s ’ m e a s u r e m e n t s a r e r e p e a t a b l e a n d t h a t t h e y r e l y o n a n d t r u s t t h e d a t a t h e d e v i c e p r o v i d e s I n m a n y c a s e s , t h e y s e e a s i g n i f i c a n t a n d f a s t r e t u r n o n i n v e s t m e n t .
standards of protection against cyberattacks current ly
GK: As businesses adopt Industrial Internet of Things (IIoT) technologies for their operations, cybersecurity is becom ing a major priority In the near future, VEGA will offer VEGAPULS 6X configura tions that meet the IEC 62443 4 2 IT security standards. That means the sen sor will meet the highest established in information, O that has a similar taste, e x c a y a a i v e starches. For more information, visit booth #5139, go to www westernfoodsco com or email inquiries@westernfoodsco com
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Peak Innovation at Europastry
How can Europastry become the most innovative company in the bakery sec t o r ? T h i s h a s b e e n t h e c o m p a n y ’ s obsession since it started its American journey Achieving this means using its passionate entrepreneurial spirit It also means relying on Europastry’s proven experience in the production and distri bution of high quality products At Europastry, its spirit and minds focus on innovation. The market is con stantly evolving. There are up to the minute trends and new demands arise each day. The company structure is designed to create and adopt innova tions at all levels Europastry is a leading compa ny in the frozen d o u g h s e c t o r i n Europe It also enjoys a strong foothold in the U S market Europastry’s careful selection of products combines tradi tional recipes prepared by artisans. It
Prune Ingredients (Cont’d from p 1) that don’t naturally caramelize on their own For these applications, fresh plum concentrate can be used to give a light colored baked good a richer, golden a p p e a r a n c e w i t h o u t i n t e r f e r i n g w i t h flavor
The company has highly valued goods from the authentic, French brioche pio neer Euroclassic Included in this fair is a new range from this highly esteemed brand Europastry’s offering doesn’t finish there It has Cristal and their 100% natural breads Not only this, Europastry also presents rustic, authentic Italian style ciabattas, knots and artisanal knots tied individually by hand There are a wide variety of pastries including delicious, GMO free premi um butter croissants, Danish pastries and salty or sweet puff pastries Finally, there is Dots Original These delicious donuts have a European flavor which stands out in the U S market With this large portfolio of unique products, Europastry’s goal is to create a new bakery culture based on tradition and powered by innovation It makes people’s lives easier And every day, a little happier
Amoroso’s Is How Great Sandwiches Roll
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The quality of the bread you offer cus tomers says a lot
ABB (Cont’d from p 1) e v a p o r a t i o n p h a s e I t i s a l s o c o l l e c t e d a n d r e u s e d f o r t h e c r y s t a l l i z a t i o n p h a s e , s a v i n g a n y f u e l u s e d t o m a k e t h e s t e a m a n d t h e r e f o r e r e d u c i n g p r o d u c t i o n c o s t s The solution is built from knowl edge attained through collaboration with major process and equipment sup pliers and sugar manufacturers This ensures that the latest process control philosophies are incorporated within the library It comprises components for control and supervision, with each a complete functional unit ready for use and able to be adapted to specific user needs
P r u n e i n g r e d i e n t s f r o m S u n s w e e t a r e s u b t l y s w e e t , d o i n g j u s t e n o u g h t o e n h a n c e t h e f l a v o r s t h a t t h e y ’ r e p a i r e d w i t h w i t h o u t o v e r p o w e r i n g t h e r e s u l t T h e y c a n d o a l l t h i s w h i l e l e n g t h e n i n g s h e l f l i f e o f b a k e d g o o d s , a l l o w i n g c o o k i e s , c a k e s , a n d b a r s t o l a s t a l i t t l e l o n g e r i n a p a s t r y c a s e F o r m o r e i n f o r m a t i o n , g o t o www sunsweetingredients com trends visually available T h e a u t o r e c o n f i g u r a b l e d y n a m i c , h i g h p e r f o r m a n c e H M I v i s u a l i z a t i o n s p r o v i d e d i n t h e l i b r a r y f o r s e l e c t e d o p e r a t i o n s w i l l g r e a t l y r e d u c e t h e c o m m i s s i o n i n g t i m e a n d w i l l a l s o h e l p p l a n t e n g i n e e r s a n d o p e r a t o r s f o c u s o n c o n t i n u o u s i m p r o v e m e n t A m o n g s u s t a i n a b i l i t y a d v a n t a g e s , A B B A b i l i t y S u g a r L i b r a r y f e a t u r e s a s t e a m e c o n o m y m o d e t h a t e n s u r e s n o m o r e s t e a m t h a n r e q u i r e d i s g e n e r a t e d d u r i n g t h e
W B : W h a t ’ s c o m i n g u p i n t h e n e a r future for VEGA?
visit booth #6315, go to www vega com, call 513 272 0131 or email americas@vega com same parameters However, it is made from milled non GMO corn Viscoflex can be used as a thicken er, binder, fat replacer and viscosity control agent in baking mixes, breads and other prepared foods. V i s c o f l e x f u n c t i o n s e x t r e m e l y w e l l i n r e p l a c i n g n a t i v e s t a r c h e s o r c o m b i n a t i o n s o f n a t i v e s t a r c h e s i n g l u t e n f r e e b a k e r y a p p l i c a t i o n s I t Western Foods (Cont’d from p 1) a l s o c o n t a i n s s o m e p r o t e i n n o t f o u n d i n n a t i v e s t a r c h e s . T h e s e f l o u r s a r e c e r t i f i e d g l u t e n f r e e a n d n o n G M
V i s c o f l e x i s a c l e a n l a b e l s t a r c h replacement
For example, if the goal is to make breakfast cookies that are high in fiber a n d p r o t e i n a n d l o w i n b u t t e r a n d sugar, a small amount of prune puree can help boost moisture in the cookie dough to bind together ingredients. This enables the results to still taste rich and satisfying And if the goal is to make vegan cookies, prune puree can take the place of eggs and butter while cre ating a dough that bakes up chewy and tender The results are baked goods that any cookie lover would be happy to eat. Prune ingredients can also boost color, especially in gluten free products
also uses the most advanced technolo gy adapted to the needs of people, using client focused innovation Europastry’s outstanding products are specially adapted to the retail sector
about the quality of your restaurant, sandwich shop, super market, grocery store, foodservice oper a t i o n o r s p o r t s a n d e n t e r t a i n m e n t venue That’s why Amoroso’s Hearth Baked Bread and Rolls will help attract new customers and enhance the repu tation of your business For more than 115 years, beginning i n 1 9 0 4 i n P h i l a d e l p h i a , A m o r o s o ’ s B a k i n g C o m p a n y a n d i t s a u t h e n t i c Italian Hearth Baked Bread and Rolls have been the stuff legendary Philly cheesesteaks, hoagies, roast beef and roast pork sandwiches made their repu tations on Over the past 40 years, that reputation has spread across the coun try and around the world Amoroso’s now offers its extended shelf life items t h a t h a v e b e e n inspired by Amoroso’s s a n d w i c h r o l l s i n Philadelphia for com missaries and grab ’n’ go applications Amoroso’s is “Why Philly sandwiches are world famous.”® With the resources and capacity to service both small and large businesses, supply fresh or frozen bread and rolls even design custom products tailored to specific company needs Amoroso’s is the local Philly bak ery that’s an interna tional resource Now the rolls that made P h i l l y s a n d w i c h e s w o r l d f a m o u s a r e available worldwide. For more information, call 215 863 8815, email sales@amorosobaking com or go to www amorosobaking com
Produce
“ We b e l i e v e t h e Wi l l a m e t t e Va l l e y i s o n e o f t h e b e s t p l a c e s o n t h e p l a n e t t o m a k e w o r l d c l a s s s p a r k l i n g w i n e , ” F e l d k a m p s a u d “ C o ro l l a r y ’ s e a r l y y e a r s h a v e b e e n a b o u t e x p l
The land, previously used for timber, has never been planted as a vineyard Corollary founders Dan Diephouse and Jeanne Feld kamp will prepare the land and plant inau gural vines specifically for sparkling wine on 15 to 20 acres starting in the spring of 2023 They will focus on traditional cham pagne varieties including pinot noir, chardonnay and pinot meunier, as well as less commonly used sparkling varieties pinot blanc and pinot gris As one of few vineyards that plants for sparkling, and the only vineyard in the state that plants exclusively for sparkling, Diep house and Feldkamp will use the knowl edge they’ve gained over the last five years to experiment with root stocks, clones and row orientation as they work to find the best ways to farm for sparkling in the valley Diephouse and Feldkamp’s path to wine making began more than a decade ago when they dove into their love of sparkling wine through tastings, visiting their fa vorite champagne grower producers and extensive reading Through spending time in Willamette Valley, near Feldkamp’s hometown of Beaverton, they realized the potential of Oregon’s geography and cli mate for sparkling and saw an opportunity to further the conversation around bubbles through the exploration of different sites and styles They produce about 1,100 cases annually o r a t i o n a b o u t u n d e r s t a n d i n g , i n b ro a d s t ro k e s , t h e re l a t i o n s h i p s b e t w e e n s i t e s e l e c t i o n , f a r m i n g c h o i c e s , w i n e m a k i n g p r a c t i c e s a n d t h e f i n i s h e d w i n e s “Now, with our own vineyard, we ’ re thrilled to take the next step in our jour ney: creating an integrated, regenerative agricultural system completely focused on farming for bubbles ” Jessica Cortell, owner of vineyard man agement company Vitis Terra Vineyard Services, helped them find the site and will guide management of the vineyard Since 2017, she has helped Corollar y source grapes from many gifted growers and farm ers who are committed to farming sustain ably whether organically, biodynamically, or LIVE certified “There are so many things we don’t yet know about farming specifically for sparkling wine,” Cortell said “Through thoughtful design, choice of plant material, and methodical experimentation, Corollary’s new vineyard will help the whole industry better understand the connections between how we farm and what we produce ”
New research from IRI, which recently merged with The NPD Group, says elevated at home beverage alcohol consumption is here to stay Despite high inflation con cerns, retail price increases for beverage al cohol remain more moderate than other CPG categories IRI’s 2022 Midyear Alcohol Update high lights that many consumers are opting to celebrate and socialize at home, especially given challenges in on premise, driven by labor shortages, rising prices and reduced menus “Consumption trends continue to fluctu ate with the impact of supply chain chal lenges and rising inflation, but opportunities for growth remain,” said Scott Scanlon, ex ecutive vice president of the Beverage Alco hol Vertical, IRI “This report provides an outlook on the state of the beverage alcohol industry and areas ripe for innovation
Corollar y Wines, which produces tradi tional method sparkling wines in Oregon’s Willamette Valley, has bought 57 acres in Eola Amity Hills to develop the state’s first property dedicated exclusively to sparkling wines Plans for the land, which will be managed and developed under the guidance of per maculture and regenerative agriculture prin ciples, include an estate vineyard as well as a tasting room and winery, with the tasting room targeted to open by the spring of 2024
Winer y Buys 1st Oregon Property Dedicated to Growing Grapes for Sparkling Wines
Product is then trans ported from those farms directly to UNFI distribution centers via a McAllen, Texas, cross docking facility, a best in class prac tice UNFI has also implemented commodity specific thresholds to accelerate the move ment of product through its distribution centers and to retailers The new sourcing model and supply chain processes have im proved inventory turnover, reduced inven tor y shrink and most importantly allowed UNFI to remove an average of over a day from its supply chain during the past year UNFI recently implemented Share ify, a real time, cloud based, tablet enabled qual ity control program, which allows the com pany to synthesize tens of thousands of data points to remove variability and help ensure its growers and suppliers are provid ing the freshest produce possible The technology is currently in use at half of UNFI’s produce distribution centers and will roll out to the remainder by September
To help manage the rollout, UNFI re cently recruited industr y veteran Susan Akin to serve as director of quality assur ance, overseeing quality control programs UNFI is also leveraging its deep expertise to provide a broad catalog of organic pro duce in an easily recognized and trusted brand, Wild Har vest The bold purple branding makes it easier for both shoppers and store associates to recognize which products are organic, while offering the trust of the Wild Harvest label GN
United Natural Foods, Inc has imple mented new technologies and processes to enable the company to shorten certain de livery times by over a day and harness the full potential of UNFI data points to deliver fresher produce to its customers To help UNFI deliver the freshest prod uct to its customers, the company re designed its produce sourcing strategy by consolidating its purchasing efforts and procuring many items directly from major Mexican suppliers
UNFI
The deal “will help strengthen our nation’s food system and help prevent supply chain bottlenecks,” said USDA Deputy Under Secre tary Sandra Eskin “This program is especially helpful to small meat and poultry processors in building their local and state marketplaces ” With the addition of Oregon, 28 states now have state inspection programs In states with inspection programs, establishments have the option to apply for federal or state inspection, but product produced under state inspection is limited to intrastate commerce FSIS pro vides up to 50 percent of the state’s operating funds, as well as training and other assistance States are key FSIS partners and formal working relationships are reflected in co operative agreements between FSIS and af fected state agencies State Meat and Poultry Inspection programs are an integral part of the nation’s food safety system with about 1,900 small and very small meat and poultr y establishments inspected under state MPI programs, according to USDA FSIS provides guidance to state MPI pro grams under these agreements, reviews each state MPI program and its requirements and activities at least annually, and provides ap proximately $60 million annually to support the state MPI programs currently operating In addition to Oregon, FSIS has signed state inspection agreements with Alabama, Arizona, Delaware, Georgia, Indiana, Illi nois, Iowa, Kansas, Louisiana, Maine, Min nesota, Mississippi, Missouri, Montana, North Carolina, North Dakota, Ohio, Okla homa, South Carolina, South Dakota, Texas, Utah, Vermont, Virginia, West Vir ginia, Wisconsin, and Wyoming GN
GN
IRI:
“Consumers are looking to indulge and create entertaining experiences at home, and retailers should emphasize premium products and products with unique attrib utes in this space ” As consumers adopt healthier habits, bet ter for you beverage alcohol options and al ternative alcohol products continue to gain traction New twists on familiar favorites, in teresting flavor combinations and contem porary claims are popular with consumers Premium beer and wine and super pre mium spirits continue to drive growth while e commerce remains a viable channel for beer With increasing inflation and rising com petition among retail outlets, promotions will be an essential strategy in retaining shoppers, IRI says Ready to drink cock tails are a growth opportunity, but brands need to have a point of differentiation Marketing should focus on giving con sumers options and inspiration for at home entertaining occasions The report says e commerce is an integral part of a con sumer's shopping experience and is important for omnichannel success GN Consumers Will Be Keeping the Party at Home
USDA, Oregon Sign Cooperative Agreement for New State Meat Inspection Program
The U S Department of Agriculture’s Food Safety and Inspection Service and the state of Oregon have finalized a cooperative agreement, under which the state inspec tion program may inspect meat products produced for shipment within the state The state inspection program must de velop, administer and enforce requirements “at least equal to” those imposed under the Federal Meat Inspection Act
14 GOURMET NEWS // SEPTEMBER 2022
Expands Private Label Options
Bator y Foods has added Incredo Sugar from DouxMatok to its full portfolio of high quality ingredients, unlocking a network of customers looking to the companies to the companies
food
“Batory Foods takes pride in providing a range of high quality ingredient solutions for our customers, and sugar reduction has been a key area of focus since our company was founded,” said Vince Pinneri, president of Batory Foods “Adding an innovative so lution like Incredo Sugar to our portfolio of ingredients provides an excellent oppor tunity for us to keep up with growing de mands of both consumers and food brands looking for products that are both indul gent and deliver on nutrition Another major advantage that we see in Incredo Sugar is that supply is not limited ”
G15 OURMET NEWS // SEPTEMBER 2022
away They want to give their business to those who want to repair the damage that’s been done That’s a fact We see it occur ring We see it occurring in your industry People want to do the right thing And they want to be part of a community ” Katz uses himself as an example of how others can take action and perhaps change the world in a way no one else has con ceived “I operate in knowing that I, as well, get to be a champion for society That I’m someone that can do something See, I’m just some dude from Vancouver in the end I’m the dude who showed up, had the crazy idea that hold on a second I can give it a try and here I am ”
Plastic Bank Continued from PAGE 1 said “It’s not even a conversation that any one needs to be having, honestly Earth is going to be fine It’s going to comprehen sively regenerate The oceans are teeming with life That’s a fact “We won’t be here But the Earth is going to be fine We give it Earth Day or Oceans Day one day a year to talk about doing well for the planet, where every day needs to be Save Humanity Day,” he said “We are racing toward extinction I don’t want to be a naysayer or a doomsday guy, but that’s a fact Two hundred species of plants, animals and insects are going ex tinct every day And I believe that we still have an opportunity to show up and make great things ”
The market segment of sugar for bakery & confectioner y uses has surpassed $21 billion in recent years, accounting for nearly a quarter of the global multi billion dollar sugar market As this market contin ues to surge alongside increased awareness of health concerns associated with overcon sumption of sugar, consumers are looking for healthier options both for themselves and younger generations
DouxMatok, Bator y Foods Expand Reach of Incredo Sugar to U.S. Companies
“And we offer school tuition, medical in surance, wifi and cellphone minutes, cook ing fuel and high efficiency stoves, access to pharmaceutical and everything that the true poor need but have struggled to afford now using the material that is below their feet that they would have traditionally burned or it would have flown into the ocean because it was discarded in the canal or the river ” Plastic Bank estimates it has saved 56 7 million kilograms of plastic from reaching oceans Companies including SC Johnson, HelloFresh, Green Chef, CartonPack, Coca Cola Philippines, Coors Light, Na treve, Eat Natural and The Brew Company have collaborated to set up Plastic Banks around the world
“We have the ability to give someone who’s been discarded the way for them to see themselves as being worthy,” Katz said “I’m still over whelmed by how many people say, ‘Well, just tell them to recycle Don’t they know?’ No! They don’t! But you see, you can get a different way of thinking A paradigm that provides a space for that material to be valuable Too valuable to waste
GN
Another key to success is engaging younger generations, Katz said “The next generation doesn’t want to hear that you ’ re going to do less damage this year than you did last year thinly guised as a cost saving measure, ” he said “They’re invested in the regenerative econ omy ” Katz calls them the Greta generation, after the now 19 year old Swedish environ mental activist Greta Thunberg, who took her call for climate change action from her family home to a world stage Thunberg and her peers, Katz said, were reacting to a financial crisis that threatened their sur vival “Certainly a contraction in society, a fear,” he said “And when that was subsid ing, they came across ocean acidification, dying of reef, marine debris, extinction, cli mate change Just when you thought that was enough, COVID When you thought that was enough, war “It hasn’t ended for that generation It’s a comprehensive generation that’s freaked the F out, let’s be honest Freaked out! And they want to do business with those com panies that show up and take that fear
reduce sugar in baked goods and confectioner y products, such as cakes, snacks, cookies, chocolate, candy, spreads and protein bars The engagement between
A graduate of the British Columbia In stitute of Technology with a degree in hos p i t a l i t y a d m i n i s t r a t i o n a n d m a n a g e m e n t , Katz went on to found technology based c o m p a n i e s a n d a l e a d e r s h i p p l a t f o r m , while aligning with entrepreneur groups, before founding Plastic Bank in 2013 He has won global acclaim for his humanitar ian work “See, I’m passionate about the ocean I’m passionate about what’s unfolding in the sea Of what’s unfolding in the belly of every plant and animal in the world that’s ingesting and interacting with improperly discarded material that ends up in their death,” he said “I’m tr ying to advocate and speak for those who can’t speak for themselves, which happens to be the poor as well Be cause when we look at marine debris, we can look at poverty They’re absolutely, in extricably connected “Eighty percent of land based material that is ending up in the ocean is coming from areas of poverty And if you consider living in abject poverty, when there’s no door or floor you have no access to medi cine, you have no access to anything You don’t have an education, you ’ ve never left your village, your children die from not just preventable disease, but from prevent able fever,” he said “What consideration do you give to re cycling? Do you give any? No, you can’t! You’re thinking about yourself You’re thinking about the next meal that you ’ re going to get And your children’s pain So to have someone convinced against their will that they should be recycling is not going to occur Fact “Now we can think about going to clean up the ocean, ” he said “We’ll send ships into the ocean like the Ocean Cleanup Project But even if they’re 100 percent suc cessful, it’s too little, too late Fact Every beach cleanup, even if it’s 100 percent suc cessful too little too late ” Katz simplifies his point with an example of arriving home after being away and see ing the kitchen sink overflowing “You’ve got a mop, a bucket and a plunger You’ve got to choose something to do first What do you do? Turn off the tap Futile if we plunge, mop or scoop up the water if we don’t turn the water off first Don’t you agree? “So we have to be in that paradigm un derstanding that most of the material is coming from areas of poverty Thereby, if we want to help solve what is occurring in the ocean, we have to look upstream and solve poverty,” he said The United Nations Sustainable Devel opment created 17 goals to address global issues endangering humanity The first goal the one needed to be accomplished before anything else is ending poverty “And it’s under those conditions that I created an organization called Plastic Bank,” Katz said “Plastic Bank will grow to be a global chain of stores for the poor for the abject impoverished, those that live in those conditions where ever ything in the store is available to be purchased using plastic garbage
in North America
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“Now, ever y tiny little grocer y store in the communities we work with using the blockchain application has the ability as well to accept social plastic by mass as a form of payment So that store can now offer more products and be part of the so lution,” Katz said In areas of extreme poverty, Katz said, families can’t afford to send their children to school “But now, collecting plastic household material, from their neighbors or just them selves, returned to the school becomes a form of payment,” Katz said “So it’s more access to more children to end poverty ”
“We took what is a problem and created opportunity,” Katz said “And in fact, we didn’t create anything we just had a dif ferent way of thinking ” Plastic Banks work by giving those in im poverished areas incentive to take recycla ble materials to stores, schools, churches and other locations and in return, they get a bank account “For most, the first that they’ve ever had the concept of savings,” Katz said Through the Plastic Bank blockchain ap plication, its partners can see where their products are ending up and the plastic col lectors get a bank account and credit score building blocks for reducing ocean waste and poverty
Plastic is not the problem, Katz said “See, I’m a giant plastic advocate I think it’s a remarkable material We’re living as long as we are, traveling as far as we are, produce is as great as it’s ever been because of the material
“You have to take some accountability in that At the same time, you see it’s us Not the material So how might we collectively look at the material differently How might we provide a space where things are of worth So we can all be part of the solution and not the pollution ”
Sustainability is a detour, he said “Sustainability is a passé conversation, everyone, ” he said “That’s what was The greatest organizations in the world that will succeed, that will thrive, will invest in what will be ”
There is a key need to offer improved so lutions at a time when nearly 50 percent of the adult U S population is diabetic or pre diabetic according to the CDC, and child hood obesity rates have surpassed 18 percent “We have a commercial ready solution and the ability to tackle evolving consumer demand for lower sugar products,” said Kelly Thompson, DouxMatok’s senior vice president, head of North America “Work ing with Bator y Foods is providing us an incredible opportunity to distribute In credo Sugar to a variety of new customers seeking innovative solutions for sugar re duction ” GN
will expand distribution opportunities, in addition to DouxMatok’s direct sales channels I n c re d o S u g a r i s t h e o n l y s o l u t i o n o n t h e m a r k e t m a d e o f re a l c a n e s u g a r, achieving the same level of sweetness with u p t o 5 0 p e rc e n t l e s s s u g a r a n d n o c o m promise on taste or texture As consumers a c ro s s t h e g l o b e , a n d e s p e c i a l l y i n t h e United States, continue to prioritize health and nutrition, Incredo Sugar can provide food manufacturers and CPGs an oppor t u n i t y t o re d u c e s u g a r s i g n i f i c a n t l y i n their products while still meeting the high e x p e c t a t i o n s o f t a s t e a n d s w e e t n e s s , a c cording
The burger pattie segment is projected to grow at a significant compound annual growth rate in the plant based meat market during the forecast period B d i n t o b u rg e r p a t t i e s , s t r i p s a n d n u g g e t s , s a u s a g e s , m e a t b a l l s , a n d o t h e r p ro d u c t s T h e o t h e r p ro d u c t s i n c l u d e s l i c e s , f i l l e t s , c u t l e t s , f i n g e r s , a n d c r u m b l e s Plant based burgers are the most popular type of product that has gained consumer attention at a global level They are de signed and created to look and taste like conventional meat products B a s e d o n t h e d i s t r i b u t i o n c h a n n e l , t h e f o o d re t a i l s e g m e n t i s p ro j e c t e d t o a c c o u n t f o r t h e l a rg e s t s h a re i n t h e p l a n t b a s e d m e a t m a r k e t F o o d re t a i l re f e r s t o o p e r a t i n g re t a i l , s u p e r m a r k e t , h y p e r m a r k e t s t o re s a n d a n y o t h e r f o r m o f s t o re s , w h e re v a r i o u s p ro d u c t s , s u c h a s g ro c e r y i t e m s , v e g e t a b l e s , u n c o o k e d m e a t , a n d frozen products, are made available to the c o n s u m e r s T h i s d i s t r i b u t i o n c h a n n e l i s b e i n g u s e d b y e s t a b l i s h e d p l a n t b a s e d m e a t c o m p a n i e s a s w e l l a s s t a rt u p s t o i n crease the penetration of their products in t h e m a r k e t Europe is one of the fastest growing re gions in terms of consumption and produc tion The manufacturers in Europe are focusing on new product developments that include plant based meat with better texture, appearance, and composition The innovative product development in the re gion is backed by appropriate research and development facilities available in the re gion GN
Stone Street Coffee, a leading direct to con sumer coffee company, is partnering with the non profit organization charity: water to raise awareness of the need for clean, safe drinking water globally Stone Street will give 5 percent of all its online store sales over $50 to charity: water to fund water projects in developing coun tries, where most coffee is grown The com pany is working with Givz, which helps merchants create charity focused donations via their websites
The consumption of soy foods has recently risen in Western countries due to the adoption of vegetarian diets and being cholesterol free as against animal based proteins
All public donations collected by charity: water fund clean water initiatives The non profit works alongside strong local partners to build and maintain projects When a water project is complete, GPS coordinates, photos and a brief description of the proj ect on Google Maps is posted “This is a big step for us as a company as it’s the first time we venture into this kind of partnership,” said Stone Street Coffee’s chief digital officer, Benjamin Elmalek, “and I’m personally super excited about this journey It’s also a cause I care deeply about as it is rooted in my beliefs of water being accessible to all with no limitations It’s a basic human right
The major factors to drive the growth of the plant based meat market are growth in vegan and flexitarian population, rise in awareness about the health benefits of plant based meat over animal based meat products, increase in investment by gov ernment bodies and R&D activities, and in vestment of the major food industry giants in plant based meat products Based on the source, the soy segment dominates the market Soy serves as an al ternative to meat sources, such as pork, beef, and chicken due to its high protein content
16 GOURMET NEWS // SEPTEMBER 2022 ReadyWise’s snacks and meals feature or ganic and conventional freeze dried fruit, seasoned vegetables, guilt free treats and soups
The more the folks at ReadyWise found out about Leadbetter, as she racked up the racetrack wins, the more they liked her and her (pardon the pun) drive to succeed When Leadbetter’s father got her a minibike, she hopped on and would not get off, Lawlor said When he got her a bigger motorcycle, she started doing jumps “The next thing you know, she was tak ing her mother’s car and moving it so she could jump over it,” Lawlor said “Once she does something, she keeps pushing it,” Lawlor said “That’s the type of person we want, someone who wants to keep pushing things ”
for Clean,
“From a business standpoint, the return on investment is far out,” Lawlor said “But to us, there’s more to life than the almighty dollar ”
Based on type, the beef segment is pro jected to account for the largest market share in the plant based meat market Beef is usually considered a type of meat har vested from cattle and it is a nutrient rich food, as it provides various essential nutri ents Plant based beef provides similar charac teristics to that of beef Beef related plant based products, such as meat free beef pieces, no beef burgers, beef watercress, and beefsteak, are made from sources such as soy and wheat
“As much as we would love to sponsor a lot of people, it’s hard,” Lawlor said “But it gets us inspired She’s wanting to do her best She wants to be a winner and we like that attitude ” Looking back on the beginnings of the sponsorship, Lawlor called it serendipitous that the partnership sprang up so organi cally “The timing worked out perfectly,” he said “They were looking for someone to sponsor her and it opens us up to a broader audience ” 1
“We had a bunch of amateur athletes eat ing our snacks who wanted something other than chips,” said Tim Lawlor, vice president of marketing “They wanted crunch, but they wanted something health ier
Plant-Based Meat Market Worth $15.7B by 2027, MarketsandMarkets Report Says
“They’re not making money off of us, ” he said “On top of that, we ’ re collaborating with her and her team of people,” Lawlor said, which includes regular brainstorming meetings with Leadbetter, her publicist, so cial media person and videographer ReadyWise is working on producing rac ing meal kits so fans can eat a healthy breakfast, lunch and dinner at the tracks
y p ro d u c t , t h e p l a n t b a s e d m e a t m a r k e t i s s e g m e n t e
“We found out about Gray through one of our employees’ daughters, who did an interview with her for a class about this girl in a male dominated sport,” he said “It was an interesting and fun story ”
Leadbetter didn’t have to be convinced about the practicality of having a food com pany sponsoring her car “She became a huge fan of our products,” Lawlor said “She loves the convenience of having camping meals at races All she has to do is add hot water and she can eat from the pouch She doesn’t have to worry about anything but a spoon “She’s also able to stay in shape,” he said “She doesn’t want to eat junk food for snacks and it’s the perfect thing to have dried fruits for her to eat Being in cars, you sweat a lot and freeze dried bananas have the potassium and electrolytes she needs ” “Finding good, nutritious food at a race track used to be a big problem,” said Lead better, who loves to snack on Simple Kitchen freeze dried strawberries and ba nanas “ReadyWise has changed all that Now, we have to boil water and we ’ ve got great hot meals anytime we need them “Racing fans tend to be big outdoor en thusiasts: hunting, fishing, hiking, camp ing, all kinds of activities that are a perfect fit for ReadyWise and Simple Kitchen,” she said “It’s been one unique experience for us, ” Lawlor said “We’re not super well known and this sport has a mass audience ” Beyond the product promotion, Ready Wise was enthusiastic about supporting Leadbetter’s philanthropy with the National Pediatric Cancer Foundation to help end childhood cancer “She goes to see kids battling cancer and they get excited when she puts on her suit or helmet or brings the race car over for them to sit in,” Lawlor said “She raises a lot of money for them “We really think it’s a cool thing for a teenager to bring awareness and raise money for pediatric cancer ” But is it fiscally sound for a company to sponsor a race car driver?
Once Leadbetter took the wheel of a sprint car, she caught the attention of an experienced race crew, who told her father that she had talent and should take what was a hobby farther They also told him that racing wasn’t cheap, which didn’t deter the Leadbetter family one bit Enter ReadyWise, with an idea that its products and Leadbetter’s racing would make a great partnership “She can promote our products and we want to be promoting her, as well,” Lawlor said, “ as she inspires more people to be up and coming stars and take chances ”
ReadyWise’s financial commitment as a paid sponsor goes entirely to cover the costs of racing, from equipment to entr y fees
“It’s better than eating six corndogs,” Lawlor said, laughing Leadbetter shares her enthusiasm for ReadyWise’s sponsorship and products at the track with friends and other teams so much that the company has been fielding a lot of inquiries about sponsoring other cars
GN ReadyWise Continued from PAGE
“Water and coffee make so much sense in terms of how they correlate with one an other from the ground level of the farmers to the end users who brew it, which is why we decided to work with charity: water We want to bring this sense of consciousness to our end consumer and raise awareness ” GN
The plant based meat market is projected to reach $15 7 billion by 2027, with a com pound annual growth rate of 14 7 percent, in terms of value between 2022 and 2027, according to a new report by Marketsand Markets
Stone Street Coffee Promotes Need Safe Drinking Water
G17 OURMET NEWS // SEPTEMBER 2022 in blends combining the Middle Eastern Mediterranean spice in North American foods, such as a mix of turmeric, coriander and warm brown spices, according to Re search and Markets
Greater mainstream acceptance of spices such as North African harissa and Ethiopian berbere has prepared the way for an increase in demand for spice blends Berbere is a mix of ground peanuts and spices such as ginger, cayenne, garlic and onion that’s been increasingly popular among Americans in recent years
“Consider the war in Ukraine,” said Nav itas Organics co founder Zach Adelman “Beyond the death and destruction, the war in Ukraine is impacting global food sup plies The situation in Ukraine right now is going to add to the difficulties of farmers And whatever we can do to help support farmers around the world is going to be es sential, otherwise there will eventually be a global food supply issue that could im pact us here at home ”
•Shoppers are less adventurous with their online shopping missions compared to brick and mortar, executing three times more mission types in brick and mortar stores than online Non food focused shop ping trips are the least common in store, but the most common online Other popu lar online categories reflect the young fam ily shopper profile and include baby care, ready to eat, organic and alcohol
•eCommerce shoppers face more time and financial pressures than brick and mor tar only shoppers
Other key findings:
The CTT study found that 70 percent of in store shoppers versus 72 percent of online shoppers rated it was ver y or extremely important that the re tailer had prices that were lower than other retailers numbers that are virtually the same However, when forced to make trade offs, eCommerce shoppers more carefully balance time savings with money savings, while brick and mortar shoppers are two times more likely to choose a store because of prices This reflects the busier lifestyle of the average omnichannel shopper, who is much more likely to be a caregiver of chil dren or pets and has the added stress of not only balancing budgets but of balancing time •Online and omnichannel shoppers spend more on groceries than in store only shoppers, but they are less loyal The vast majority of the 45 percent of consumers that shop for groceries online are om nichannel shoppers Their monthly average grocer y spend is $594 per month, com pared to $388 for in store only shoppers But, online shoppers spread their dollars across a greater number of retailers monthly between 3 9 to 6 6 stores per month compared to 3 2 for in store only
In addition, Ukraine and Russia account for almost 80 percent of the world’s sun flower oil shipments and more than a quar ter of the world’s wheat, according to New Hope Network, citing news reports So what tastes will be center of plate in the next few years?
U.S. Online Grocer y Shoppers Spend More, Struggle More, Consumer Sur vey Says
Celebrating Culture
•Brick and mortar only shoppers can still be a digital customer Almost 1 in 5 current in store only shoppers interact with a store’s app They use it predominantly to browse the weekly ad/circular, check their rewards/points/coupons available and plan their shop/shopping list GN
Recently, there has been a lot of interest
Datassential predicts that Eastern Euro pean cuisine will emerge, thanks to second and third generation immigrants “As those chefs tap into their heritage and traditions, and look for new yet comforting foods and flavors to excite consumers, they are increasingly turning to Eastern Euro pean (and nearby) cuisines,” according to Datassential “While previously these cuisines may have been found in small pockets of regional America, they are now filtering out to a wider audience ”
Don’t be surprised to see pierogi, ajvar, kolache, burek and cevapi on menus
Homemade seasoning is also gaining popularity due to its healing effects, ac cording to the report Changes in eating habits, particularly in developing countries, are affected by rising income, urbanization and rapid economic development, according to the United Na tions’ Food and Agriculture Organization
Exotic culinary preparations, as well as an increased interest in traditional dishes for daily consumption, are expected to pos itively influence the industry, according to the Research and Markets report The avail ability of seasonings and spices in hyper markets and supermarkets in urban and semi urban areas is expected to enhance the seasonings and spices market
“Gen Z has followed that path, also say ing they love or like Mexican cuisine more than Italian food The differences are even more pronounced when we asked con sumers what they would choose if they could only eat foods from one cuisine for the rest of their lives: Italian, Latin/Mexican or Asian/Chinese While 47 percent of Baby Boomers said they would choose Italian cuisine, compared to 22 percent who chose Latin/Mexican, those numbers were nearly flipped for Gen Z, with 45 percent saying they would eat Latin/Mexican cuisine for the rest of their lives, while only 26 percent chose Italian cuisine ” Latin and Asian foods remain in demand by younger generations, with Gen Z prefer ring such foods as ramen, boba, horchata and mochi than average consumers, while Millennials choosing sushi, queso blanco and Korean BBQ than the total population “Preferences are changing for a variety of reasons, from the ethnic makeup of the generations themselves to the wider range of foods that consumers have access to So while pizza is more common than tacos on menus today, the generational differences and trend lines for each option show that there will likely be a time when the reverse is true,” according to Datassential
As a result, omnichannel shoppers visit up to 6 6 dif ferent retailers monthly, making them a valuable, but hard to win customer seg ment
In the United States, home chefs have boosted sales of spices such as pepper and ginger, according to the report The seasoning and spices market has been propelled by a range of projects and initiatives intended to encourage people in the country to cook more food at home to relieve stress Blended spices have seen a surge in pop ularity among many segments, being useful in a variety of applications including savory snacks and ready meals, among others
Steadman, dunnhumby president for North America “This indicates an evolution from the orthodoxy that the online and om nichannel shoppers value convenience above all and are not price sensitive This study suggests that is not always the case ”
The Consumer Trends Tracker was launched in May, to more than 2,000 con sumers online It’s designed to uncover shoppers’ needs, perceptions and behaviors over time, and complement dunnhumby’s Retailer Preference Index, which measures the strength of retailers’ customer value proposition
Thai, Indian, Chinese and Vietnamese cuisines use a range of spices and herbs to give their food a distinct flavor and taste
sine overall, there is a lot of nuance among each generation Ninety percent of Baby Boomers, for instance, love or like Italian cuisine, while 86 percent of Gen X says the same thing “Millennials, however, are the first recent generation to prefer Mexican cuisine over Italian and in fact Italian cuisine falls to third place for them, with Chinese cuisine coming in second,” according to Datassen tial
Omnichannel shop pers spend 1 5 times more on groceries than in store only shoppers, but spread their dollars between up to two times as many different retailers In addition, households that shop online are 6 percent more likely to have skipped or cut the size of a meal for financial rea sons and 10 percent more likely to have dif ficulty covering an unexpected expense These differences are due, the report says, to the greater likelihood that om nichannel shoppers have children and pets in their households, which requires higher spending on groceries and can make bal ancing household budgets less predictable because of the varying demands of its in habitants “What really stands out in this report is that while 60 percent of all households with children are doing some of their shop ping online and despite being higher earn ers on average than brick and mortar only shoppers, they are struggling more finan cially and some reported they have had to skip or cut back on meals,” said Grant
The dunnhumby Consumer Trends Tracker is part of The dunnhumby Quar terly, a new strategic market analysis of key retail themes, with the first edition being focused on eCommerce
Continued from PAGE 1 basil and ginger have all been shown to help with conditions such as diabetes, in fections, brain function, high blood pres sure and cancer Because of these benefits, seasoning is frequently utilized in food and nutrition
Other flavors to keep a look out for in clude sikil pak (a Mayan pumpkin seed dip that could be the next hummus or gua camole), India pizza, chiltepin peppers (the only wild peppers native to North Amer ica), shashlik meat kebabs with more tra ditional Central Asian and Russian flavors and yuba noodles made from tofu skin National Geographic, which knows a thing or two about global tastes, says Amer icans should take note of koji, the As pergillus or yzae fungus often used in Japanese cuisine; Filipino cuisine; baijiu, a Chinese alcoholic drink distilled mainly from sorghum; preser ved tinned fish popular in countries such as Spain and Portugal; Japanese udon noodles; and yak itori, Japanese skewers of meat or vegeta bles cooked over charcoal GN U S online grocery shoppers spend more, are less loyal and struggle more financially, according to a dunnhumby Consumer Trends Tracker survey
Current events are likely to affect many facets of food production for some time to come, according to CPG and retail consult ant New Hope Network
The study also found that perceived out of stocks online are 7 percent greater than in store, highlighting the need for eCom merce, as a channel, to better deliver on op erational fundamentals
“There is evidence that consumer prefer ences are changing when it comes to Amer ica’s favorite foods,” according to Datassential Research, “and the standard offerings on menus and in product lines in the future may look very different “Because, while Italian cuisine may be American consumers ’ favorite global cui
•The channels with the highest eCom merce penetration are mass (29 percent), traditional format (24 percent) and pure play (17 percent), in absolute terms In rel ative terms, mass, convenience and drug stores do the best job at converting brick and mortar shoppers to online shoppers Dollar stores and discounters are the least effective at this
Food brands should strategize differently when developing globally influenced dishes and products aimed at particular generations, Datassential advised “In the years and decades ahead, the in dustry will need to reconsider the brands they invest in, concepts they open, compo sition of the menu, entire product lines, and what’s on store shelves the foods that generations of the future prefer are far more likely to be Latin and Asian ”
Improving energy efficiency is critical to protecting the environment, according to the company, and the use of California’s cleaner, increasingly renewable electricity is a key part of Ardagh’s strategic goal to re duce carbon emissions
Acquires
Terms of the transaction, which Star bucks and Bolthouse Farms were not dis closed GN
o u t h e r n G l a z e r ’ s p l e d g e d t o s u p p o r t Wo r l d C e n t r a l K i t c h e n , U n i t e d N a t i o n s High Commissioner for Refugees and Co o p e r a t i v e f o r A s s i s t a n c e a n d R e l i e f E v e r y w h e re t h ro u g h i t s d o n a t i o n m a t c h c a m p a i g n A l l i n d i v i d u a l e m p l o y e e d o n a t i o n s w e re m a d e t h ro u g h S o u t h e r n G l a z e r ’ s i n t e r n a l g i v i n g p l a t f o r m , Vo l u n C h e e r s O n l i n e , i n o rd e r t o q u a l i f y f o r t h e m a t c h Based on employee contributions and the company match, Southern Glazer’s will be donating $42,214, $40,127 52 and $17,659 respectively to WCK, UNHCR and CARE with the hope that the funds will help the organizations respond with sup plies and resources needed to help those af fected by the current crisis “ S o u t h e r n G l a z e r ’ s s t a n d s i n s u p p o rt o f t h e U k r a i n i a n p e o p l e a n d w e c a n n o t t h a n k o u r e m p l o y e e s e n o u g h f o r t h e i r g e n e ro u s c o n t r i b u t i o n s t o t h i s c a m p a i g n , ” s a i d C E O Wa y n e E C h a p l i n “ T h ro u g h o u r Vo l u n C h e e r s p l a t f o r m , w e a re a b l e t o r a l l y o u r w o r k f o rc e a ro u n d providing humanitarian relief for Ukraine a n d i t s n e i g h b o r i n g c o u n t r i e s We a re t h a n k f u l f o r t h e m e a n i n g f u l w o r k t h e s e c h a r i t i e s a re s p e a rh e a d i n g t o e n s u re f a m i l i e s a re g i v e n t h e s u p p l i e s a n d re s o u rc e s n e e d e d ” G N Southern Glazer’s Employees Raise $100K
The products are free from artificial ingredi ents and preservatives
Bolthouse Farms
Having versatile products that not only store well, boost im munity and exude the idea of comfort food, Zoup! fared well dur ing the pandemic “Certainly, there was a lot of pantr y load ing,” Ersher said “Sales were brisk Peo ple were home cook ing more and just wanted to eat cleaner, I think, wanting to know what they are put ting into their bodies tastes good and is good for them
“It’s definitely an exciting time to be in soup specialty products ” Innovation continues at the Zoup! Kitchens After a quarter of a century, Er sher never tires of being a front line taster “I haven’t yet,” he said, laughing “There’s so much variety We eat a lot of soup We’re always tasting new products and having tastings for quality control It is a big part of my life “I find I really go for variety,” Ersher said “I want to eat healthier, but I go for vari ety ” Like many of Zoup!’s consumers, Ersher also embraces the health benefits of the products, having recently adopted the habit of ingesting a teaspoon of the culinary con centrate of Chicken Bone Broth, which he said is the first brand that can compete with g o o d e n o u g h t o h e a t u p a n d s i p i n a m u g ” Retailers such as Sprouts Farmers Market and consumers across the country took no tice “People can recognize there’s a huge fla vor difference and the quality comes through in the flavor,” Ersher said The soup line, which continues to es pouse the “Good, Really Good” Zoup! mantra, includes broth, culinar y concen trates in ready to eat products preserved in glass jars to make them shelf stable “We’re really proud that it’s not just the flavor, but clean ingredients, clean labels,” Ersher said Zoup!
“As a combined company, we will share our resources, vertically integrated supply chain, deep knowledge of fresh produce, and passion for ingenuity and innovation,” said Bill Levisay, president, Consumer Brands, Bolthouse Farms “Evolution Fresh produces deliciously fresh, cold pressed juices that consumers are looking for Our job now is to support their expertise and bring additional resources to the table to expand the brand’s reach ”
Earlier this year, Ardagh’s distribution center in Fairfield was awarded an Energy Star building certification for superior en ergy performance from the Environmental Protection Agency With more than one million square feet, the Fairfield distribution center primarily ser ves Ardagh’s packaging distribution needs on the West Coast to better service the wine industry GN
Starbucks’ Premium Juice Line Evolution Fresh
Bolthouse Farms has closed its acquisition of Evolution Fresh from Starbucks The ac quisition includes the brand, business and employees supporting Evolution Fresh By uniting the two powerhouse brands, Bolthouse Farms looks to further accelerate the company ’ s leadership within the pre mium juice and refrigerated beverage cate gories in retail Through this acquisition, Bolthouse Farms will expand its beverage offering from nutrient dense, plant powered juices and smoothies to include the full lineup of Evolution Fresh’s primarily organic, cold pressed, premium juices Starbucks stores in the United States will continue to sell Evolution Fresh products
18 GOURMET NEWS // SEPTEMBER 2022
Ardagh Group Distribution Center Converts Fleet to Energy-Efficient Vehicles
The broth line fea tures Beef Bone Broth, Chicken Bone Broth, Chicken Broth (regular, low sodium and or ganic), Veggie Broth (regular and organic), Seafood Broth and Spicy Chicken Bone Broth Culinar y concen trates span Beef Base with Bone Broth, Chicken Base with Bone Broth and savory No Chicken Vegan Broth Concentrate
Southern Glazer’s Wine & Spirits is donating a total of $100,000 across three charitable organizations supporting hu manitarian aid in Ukraine The donation is the result of an employee fundraising cam paign, where Southern Glazer’s matched employee contributions to organizations performing meaningful work to help Ukrainian refugees S Toward Humanitarian
Bolthouse Farms is the No 1 super pre mium refrigerated beverage brand and one of the largest carrot suppliers to North American retailers “Bolthouse has been on a rapid growth trajectory in the last few years, and this ac quisition is an important step on the com pany ’ s growth journey, with more expected to come, ” said CEO Jeff Dunn “This acqui sition expands our portfolio in a way that meets the health and nutrition needs of more consumers than ever before ” Bolthouse Farms is a portfolio company of Butterfly, a leading private equity firm that specializes in the food sector with a particular focus on high growth, on trend categories Through Bolthouse Farms, Evo lution Fresh joins Butterfly’s brand portfo lio that includes the likes of Chosen Foods, MaryRuth Organics, Orgain, and Pete and Gerry’s Organics
“Like everything we do, we ’ re really fo cused on better for you products ”
Soup flavors include Butternut Squash, Chicken & Diced Cauliflower, Garden Veg etable, Spicy Chicken Enchilada Soup and Tomato Bisque
Continued from PAGE 1 Ardagh Group and a leading logistics provider, Buske Logistics, recently part nered with Shoppa’s Material Handling LTD to convert its current fleet of propane vehicles to electric vehicles at its distribu tion center in Fairfield, Calif By converting a fleet of forklifts and other ve hicles to energy efficient electric vehicles, the Fairfield distribution center will save approxi mately 30,000 gallons of liquid propane and prevent more than 60,000 tons of carbon diox ide from entering the atmosphere each year “As a leading global supplier of infinitely re cyclable, sustainable glass packaging, Ardagh closely monitors our energy consumption and strives to reduce our environmental impact on our communities,” said Alex Winters, chief sustainability officer for Ardagh Glass Pack aging “This fleet electrification project in Fairfield is the result of dedicated Ardagh lo gistics professionals collaborating cross func tionally to ensure we are minimizing our im pact on the environment, resulting in more sustainable and efficient operations ”
Relief in Ukraine
GOURMET NEWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ® S U P P L E M E N T T O S E P T E M B E R 2 0 2 2 p s featured
Interest in plants and grains is soaring, as shoppers look for new ways to eat healthy High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains avail able It was a staple food of several Native Ameri can tribes, who called it “manoomin,” or “pre cious grain ” Fall River Wild Rice brings this culinary gem to your store shelf This naturally cultivated wild rice is great in salads, soups and stir fries However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts Fall River’s Fully Cooked Wild Rice is high protein good ness in seconds
Alpine Cheddar Cheese Widmer’s Cheese Cellars, Inc ’s Matter hor n Alpine Cheddar Cheese is a home stead cheddar with a blend of select Alpine cultures added for the most unique tasting cheddar on the market Aged for a minimum of eight months
A member of Stonewall Kitchen’s family of brands, Vermont Coffee Company began with a simple desire to share great coffee with the best of friends All these years later, the big, bold flavor of its blends con tinues to unite a tight knit community of farmers, retailers and customers across the globe Ethically sourced and sustain ably slow roasted using 100 percent re newable energy, this is coffee that’s good for both people and the planet Now Vermont Coffee Company invites everyone to come together over a pot of the new Organic Half Caff Ground Coffee
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Featuring artisanal quality, these are the perfect balance of flavors, not too spicy and not too salty Enjoy straight
• Black Sea Salt (sea salt with all natural cuttlefish black ink) Keep your guests guessing what’s your secret ingredient
Widmer’s Cheese Cellars Cheddar can be purchased in 8 ounce pieces, 1 pound pieces, 5 pound pieces and 40 pound blocks Widmer’s Cheese Cellars 878 1107 www.widmerscheese.com
Both garlic stuffed and jalapeño stuffed varieties are growing faster than the category and STAR has combined the two popular flavors into its new, colossal sized, flavor packed olives
• Greek Salad Infused Sea Salt (beautiful blend of rosemary, oregano and sundried tomato) pairs well with Ariston Select EVOO & Med Herb infused olive oil)
Ariston Infused S alts
The new Chimichurri Grille Sauce makes a u c e a f i c i o n a d o s a n d c u s t o m e r s w h o w a n t t o a d d a b i t o f i n t e r n a t i o n a l f l a i r t o t h e kitchen A fresh take on a South American sta ple, this chimichurri sauce features a bright, herby mix of parsley and cilantro that’s then blended with oil, vinegar, garlic and red pepper flakes Traditionally spooned over steak and other grilled meats, it also adds an herba ceous kick when tossed with roasted veggies or mixed with mayo to create a snazzy sandwich spread Stonewall Kitchen www.stonewallkitchen.com
home
Excellent with Ariston traditional balsamic, caprese salads, cheeses; great with pasta and Ital ian meat, too; beautiful color as well • Lemon & Turmeric infused sea salt Ex cellent with chicken, seafood, rice, pota toes, eggs and anywhere that needs the brightness of lemon flavor and the healthy and earth flavor of turmeric
Holiday Granola Bite Flavors
• Smoked Sea Salt Excellent with all meats and seafood It tastes like you have been smoking your food for hours without all the work Excellent and bold flavor a little goes a long way Plain Pink Himalayan (from the Hi malayan Mountains) Try them all!
Stonewall Kitchen Chimichurri Grille S auce
from Crazy Monkey Baking Crazy Monkey Baking brings the smells and tastes of the holidays to its wildly pop ular granola bites with Peppermint Mocha and Gingerbread White Chocolate Crazy Monkey Granola Bites are the perfect combination of granola and cookie and have become the go to alter native for healthier snacking Unlike loose granola, these bite sized pieces are great for in the car or on the go snacks as well as breakfasts and desserts T h e s e h o l i d a y f l a v o r s a re a v a i l a b l e i n 7 5 o u n c e re s e a l a b l e b a g s a n d c a n b e s h i p p e d i n P D Q s o r f l o o r m e r c h a n d i s e r s In addition to incredible taste, the Crazy Monkey Granola Bites are made with no preserv a t i v e s , a r t i f i c i a l c o l o r s or fla vors and offer 16 grams of whole grain per 30 gram serving Crazy Monkey Baking is owned by Pri m a r y C o l o r s D e s i g n C o r p , w h i c h i s b a s e d i n A s h l a n d , O h i o P r i m a r y C o l o r s b r i n g s a w i d e r a n g e o f c o o k i e s , c a n d y and snacks to retailers across the United S t a t e s Primar y Colors 419 903 0403 Ext 1213 www.primar ycolorscorp.com
Widmer still washes the Cheddar curds before salting and placing in forms to lower the amount of lactose, which re duces bitter ness in the final prod uct
The super aged Cheddars have an intense flavor with hints of caramel and are known for being very smooth without the bitter ness associated with some aged Cheddars Also available with jalapeño peppers
The only cereal grain native to North America, wild rice is not even a rice at all It is the seed of Zizania palus tris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley in the shadows of the Sierra Nevadas and the Rockies Fall River Wild Rice is a small grower owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cas cade and Sierra Nevada ranges Fall River Wild Rice 800.626.4366 www.fallriverwildrice.com Fall River Wild Rice
a g re a t p i c k f o r g r i l l m a s t e r s , s
Introducing STAR Dou ble Stuffed Jalapeño and Garlic Olives Harvested while still young, these large sized olives pack a whole lot of flavor
• Garlic & Basil infused sea salt
A dark blend of decaf and French roast arabica beans that features rich notes of brown sugar, choco late and sweet caramel, it comes pre ground for easy brewing at home As this roast is lightly caffeinated, it creates the perfect after noon or evening pick me up with none of the late night coffee jitters Stonewall Kitchen www.stonewallkitchen.com
out of the jar, in charcuterie plat ters or use as a spicy gar nish for your favorite drinks Contact Borges USA for more product information Borges USA www borgesusa com STAR Double-Stuffed Jalap eño and Garlic Olives
• Plain Sea Salt from Greece
Ariston Specialties www.aristonspecialties.com
Ice SPIKED™ is Sparkling Ice’s entry into the burgeoning alcoholic bubbly beverages category The new full flavored spiked seltzer is offered in four flavors: Cherry Lime Cooler, Lemonade Re fresher, Ruby Fizz and Strawberry Citrus Smash, each with 4 percent alcohol, zero sugar and only 80 calories It’s offered in slim 12 ounce cans in a 12 can variety pack Sparkling Ice www sparklingicespiked com New Hard S eltzer from Sp arkling Ice
Helping to bring flavorful cuisines to every cook, the makers at Stonewall Kitchen adding another bottle to
•
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Tastes like sea salt with a subtle hint of seafood Also works excellent as a salt rim for a cocktail and bloody Mary drink
The Widmer family has been handcraft ing Cheddar since 1922 in small batches using original family recipes In recent years, its Cheddars have more age to sat isfy the palate of the distinctive, artisan style cheese lover Original family recipes and select cultures (with no shortcuts) give the Cheddars a more sophisticated and complex flavor profile
20 GOURMET NEWS // SEPTEMBER 2022
Sparkling
Widmer’s Cheese Cellars’ Matterhorn
These gorgeous infused salts come with their own adjustable stainless steel mill They are both a gourmet food item and a little kitchen tool all in one A must in every kitchen and store counter They come in the following flavors:
Try Ariston’s newest arrivals from Greece
860.263.8498
Vermont Coffee Comp any Organic Half Caff Ground Coffee
their line of grille sauces
specialty food
From pour overs to French presses, the new Organic Light Ground Coffee comes pre ground for ease of use to brew with any preferred method For customers who are particular about their grind, the best selling Organic Light Whole Bean Coffee features the same delicious taste A bright and complex blend featuring sweet notes of citrus and honey, Vermont Coffee Company’s light roast wonderfully contrasts with sa vory breakfast plates like sunny side up eggs or veggie filled frit tatas to help start every mor ning off right Stonewall Kitchen www.stonewallkitchen.com
White Coffee will introduce the eagerly anticipated coffee line for the first quarter of 2023, through vari ous retailers across food and mass mar kets For the first time, consumers can enjoy the delicious taste of Perkins trademarked Bottomless Pot of Coffee in the comfort of their own homes, offices and on the go Beanstalk, Perkins global brand exten sion licensing agency, brokered this part nership
For a cup of joe customers can feel good about, look no further than Vermont Coffee Company’s array of offerings As a mem ber of Stonewall Kitchen’s family of brands, each organic coffee blend it cre ates is sustainably slow roasted using only ethically sourced arabica beans
lions recently won first place at the World Championship Cheese Contest in the Fresh Mozzarella category The company is proud to share that it is celebrating its 20th anniversary of cheesemaking this year With more than 13 family members in the business, they look forward to the next generation transition ing into the business interested in car rying Crave Brothers prod in
and
slate and laminate countertop surfaces;
White Coffee 800 221 0140 • 718 204 7900 www.whitecoffee.com
Howard Wax It All is a food grade paste wax that is safe for any surface where food contact may occur smooth blend of nauba wax food grade revive, around butcher concrete, stainless marble, soapstone, metal, plastic fur the beauty protects faces make look better last use simply the absorb and buff off for indoor and outdoor delay tarnishing and oxidation of bronze, copper, brass and even wrought finishes a soft sheen and a smooth feel in the oils waxes after using other food grade who need a hard, nauba the food strict
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quality controls Howard Products 800 266 9545 www howardproducts com Ho ward Wax It All
your home Use Wax It All on
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Crave Brothers Fresh Mozzarella
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Howard’s
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Vermont Coffee Comp any Light Ground Coffee
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Teflon™ nonstick coating systems last longer than pans with ceramic or silicone coatings and are dish washer and metal uten sil safe Chemours ensures durability by providing a nonstick coating that is not only abrasion and scratch resistant, but also helps protect against adhe sion and corrosion It’s this balance of properties that keeps these nonstick coatings performing like new, year after year, so there’s little erosion to the wallet That’s because high quality
BeBOLD Energy Bars
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Jasper Ranch is a proud brand of Jasper Specialty Foods, a multi generational, fam ily run operation headquartered in Newman, Calif , specializing in the production of unique almond re lated food snacks, confections and other treats for the spe cialty food market
products • Great for woodworkers
any excess • Safe
countertop surfaces • Helps
wax finish • Made in
G21 OURMET NEWS // SEPTEMBER 2022
Halladay’s Harvest Bar n has grown a loyal following for its dip and sea soning blends over the past 30 years As the company’s following has grown, craft beer producers in Vermont have become one of the state’s big draws Halladay’s has paired these two Ver mont favorites to create best selling Beer Bread mixes Everyone loves a warm, crusty loaf of bread hot out of the oven and these mixes make that fun and easy
niture and painted cabinets Features and benefits: • Enhances
USA with
longer • Easy to
Chips? Refrigerated BeBOLD energy bars! Not only delish and created with the same integrity as the pita chips, but they’re gluten and dairy free, plant based and a simple combination of nuts, nut butters, oats, chia, wildflower honey and maple Soooo good! They come in two flavors: Chocolate Chip Al mond Butter and Chocolate Chip Peanut Butter BeBOLD 855.623.2653 www.beboldbars.com
wax on, let it
Trivia: What’s the hottest new woman owned, plant based product launched by Stacy of Stacy’s Pita
your store? Check out the website or call for more information Crave Brothers 920 478 4887 www cravecheese com
The Perkins coffees are inspired by Perkins Restaurant & Bakery freshly brewed trademarked Bottomless Pot of Coffee and their beloved fresh baked pies and Mammoth Muffins Perkins coffee is made with 100 percent premium Arabica beans, medium bodied roast with intense, rich notes, flavorful taste and strong aroma
and
Teflon coatings have been perfected over 50 years Teflon nonstick coat ings are the finest nonstick, with a variety of products to meet the variety of cooking needs All Teflon products are quality tested to live up to the Teflon brand promise: easier cooking and cleanup, time after time Teflon Platinum Plus nonstick is the most scratch and abrasion resistant Teflon branded non stick finish to date
Crave Brothers Farmstead Cheese, in cluding its Fresh Mozzarella, is made with hours old milk on its dairy farm and cheese factory in Waterloo, Wis Crave Broth ers uses renewable energy to produce its award win ning cheeses with energy produced from an on site anaerobic methane digester Crave Brothers is a car bon negative company It produces enough electricity to power the cheese factory, farm and more than 300 area homes in the community Crave Brothers includes a “produced with renewable energy” logo on the packaging to share its sustainability story with consumers Crave Brothers Fresh Mozzarella Medal
Vermont Beer Bread Company mixes require only beer, butter and a favorite mix to make the magic happen Baking soda in the mix combines with the carbonation to create an in stant rising, yeast like dough Pour the mix in a bowl, add a can of beer, pour into a greased loaf pan, top with melted butter and pop it in the oven Choose from Classic, Garlic Herb or Gar lic Rosemary Halladay’s Har vest Barn 802 463 3471 www.halladays.com
The Chemours Company 866 205 1664 www.chemours.com
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Perkins Restaurant & Bakery has joined with White Coffee Corp , renowned roaster and blender of fine coffees, to develop Perkins branded ground coffee bags, sin gle serve pods and ready to drink coffee Selections will include Perkins’ House Blend and Chocolate Pecan Pie, which will be avail able year round Perkins’ Pumpkin Pie will be of fered during the harvest season to coincide with the Perkins menu
Teflon Platinum Plus Nonstick
Starting with the finest Califor nia almonds from its own orchards, Jasper Ranch cre ates exceptional snacks and mouthwater ing confections Churro Popcor n is a new addition and already a top selling product within the Jasper Ranch brand It is care fully created in small batches to maintain quality and freshness The handcrafted rich caramel is generously coated on jumbo mushroom popcor n and tossed with cinnamon and sugar Sold in an 8 ounce kraft zipper pouch, this item is a great addition to any gift basket or store shelf Not to mention, it makes the perfect sweet treat for snack lovers!
Jasp er Ranch Churro Pop corn
Jasper Specialty Foods 800.255.1641 www.jasperspecialtyfoods.com
Perkins Branded Pro ducts for White Coffee
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The conference will feature the latest de velopments in FSPCA training curricula to support industry compliance with the pre vention oriented standards of FSMA and provide support to FSPCA lead instructors
Food Safety Summit Headed to 25th Event
The Organic Grower Summit provides growers firsthand knowledge and informa tion in a variety of areas ranging from Agtech to food safety to sustainability
TRADESHOWCALENDAR September 11 14 Food Automation & Manufacturing Conference & Expo Miami, Florida www foodengineeringmang com September 12 14 New Products Conference Philadelphia, Pennsylvania www newproductsconference com September 12 14 Americas Food & Beverage Show Miami, Florida www americasfoodandbeverage com September 17 22 International Baking Industry Exposition Las Vegas, Nevada www bakingexpo com September 28 October 2 World Dairy Expo Madison, Wisconsin www worlddairyexpo com September 29 October 1 Natural Products Expo East Philadelphia, Pennsylvania www expoeast com October 7 8 Coffee Fest PNW Seattle,Washington www coffeefest com/pnw October 25 28 The Gathering Orlando, Florida www thegatheringevent com/east October 27 29 PMA Fresh Summit Orlando, Florida www pma com/events/freshsummit October 31 November 3 Supply Side West Las Vegas, Nevada west/supplysideshow com November 8 9 Kosherfest Secaucus, New Jersey www kosherfest com January 15 18 Winter Fancy Food Show Las Vegas, Nevada www specialtyfood com February 1 3 North American Association of Food Equipment Mfg. Orlando, Florida www nafem org February 26 28 National Grocers Association Las Vegas, Nevada www nationalgrocers org March 2 3 Tastemaker Conference Chicago, Illinois www tastemakerconference com March 5 7 International Restaurant & Foodservice Show of New York New York City, New York www internationalrestaurantny com March 5 7 Coffee Fest New York City, New York www coffeefest com/new york March 5 7 Healthy Food Expo New York City, New York www internationalrestaurantny com March 7 11 Natural Products Expo West Anaheim, California www expowest com March 28 30 International Pizza Expo Las Vegas, Nevada www pizzaexpo pizzatoday com (dates subject to change)
Revela Foods Unveils Rebrand at IFT
y
The summit includes educational ses sions, keynote presentations and a trade show floor featuring nearly 100 exhibitors offering supply chain and service provider opportunities
food safety best practices and
the FSMA regulations F S P C A w i l l o ff e r t h re e i m p o rt a n t t r a i n i n g p ro g r a m s t o k e e p c o m p a n i e s c o m p l i a n t w i t h t h e p re v e n t i o n o r i e n t e d s t a n d a rd s o f F S M A i n c l u d i n g : G M P s f o r A n i m a l F o o d , C o m p l i a n c e Wi t h F S V P R u l e a n d a F re e F o o d D e f e n s e Aw a re n e s s Tr a i n i n g M o d u l e GN
The annual conference will also provide an interactive forum for participants to hear from FDA officials on inspection as well as from industr leaders on industry trends, insights in complying with
“The organic community truly sees the benefit of an event connecting organic growers and farmers with those in the sup ply and service chain The opportunity for Western Growers to highlight the role of ag tech will provide growers expanded educa tion and information that is critical for the future of the organic industr y, ” said Walt Duflock, vice president of innovation for Western Growers
Food ingredients company Revela Foods unveiled its company rebrand at the IFT First Annual Event and Expo in July The rebrand and restructuring combines Wel come, Gamay Food Ingredients and North Star Processing “Revela is a revelation, and with this re brand, our goal is to reveal what is possible for our customers by enabling them to cre ate delicious and innovative products,” said CEO Terry Schneider “We hope our pas sion for developing quality ingredients in spires our customers to create memorable dishes and moments with loved ones ”
The fifth annual Organic Grower Summit 2022, presented by Western Growers and OPN will be held Nov 30 Dec 1 in Mon terey, Calif , at the Hyatt Regency Hotel and Spa
re sults,
Registration Open for Virtual Conference
"From seed to soil to harvest, our goal is to present the most relevant information on the most important subjects and issues fac ing organic production,” said Matt Seeley, co founder and CEO of Organic Produce Network “We’re putting together a pro gram that brings all facets of organic grow ing and production together under one roof to exchange ideas and information ”
In its fifth year, OGS is the only event specifically designed to bring together or ganic fresh produce producers and their service and supply chain partners for infor mation, education, and networking oppor tunities
GOURMET NEWS // SEPTEMBER 2022 SMORGASBORD 22
GLASS North America 23 www ardaghgroupc com/food2022 Halladay's Harvest Bar n 3 www halladays com Howard Products Inc 5 www howardproducts com Jasper Specialty Foods 5 www jakesnutroasters com OMG Pretzels 11 www omgpretzels faire com STAR Fine Foods 24 www starfinefoods com Stonewall Kitchen 2,4,7 www stonewallkitchen com ADVERTISER PAGE WEBSITE ADVERTISER INDEX
FSPCA
GN
Organic Grower Summit Set for Winter in Monterey
OGS 2022 will include exhibitors from soil amendment, ag technology, food safety, packaging and equipment companies that will have the opportunity to connect with organic field production staff, supply chain managers, pest management advisors and food safety experts
The 24th Annual Food Safety Summit in May was the first in person event since 2019 and drew more than 1,200 industry professionals Food safety professionals from Walt Dis ney, Coca Cola, Publix Supermarkets, The Kraft Heinz Company, Aramark, Blue Bell Creameries, The Wendy’s Company, Mc Donald’s, Costco and many others, as well as experts from FDA, USDA, CDC, DOJ, AFDO and other state and local regulatory organizations attended the event “We are excited we were able to high light, in person, the powerful partnership of the Food Safety Summit and Food Safety Magazine, two industr y leading brands, coming together as part of the BNP Media family of food and beverage brands We are well positioned to leverage this merger moving forward to benefit the food safety professionals we ser ve, ” said Stacy Atchi son, publisher, Food Safety Magazine, pro ducers of the Summit “Attendance levels were impressive full conference and certification course partic ipation were about equal to the 2019 event We received strong feedback from pre mium sponsors and exhibitors who have already committed to participating in the 2023 event, marking the 25th anniversary of the Food Safety Summit ” Plans are already being made for the 25th Annual Food Safety Summit, which will be held at the Donald E Stephens Convention Center in Rosemont, Ill , from Monday, May 8 through Thursday, May 11 GN
Registration is open for the Food Safety Preventive Controls Alliance’s conference, which will be held virtually Oct 19 20
