Gourmet News • December 2021

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Darrell Lea

Impulse Buys

Broadway Basketeers

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T H E

B U S I N E S S

VOLUME 86 • NUMBER 12 DECEMBER 2021 • $7.00 • Mimi’s Mountain Mixes Rolls Through the Pandemic PAGE 6

• Givaudan Expands Portfolio with Acquisition of The Color House PAGE 8

N E W S P A P E R

BY A.J. FLICK

For generations of Midwesterners, Graeter’s ice cream is a comfort food – uncommonly creamy, with wholesome ingredients and no grain of sugar spared. It’s

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• Mission Barns Completes Scaled-Up Run of Cultivated Chorizo Sausage PAGE 12

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• Bumble Bee Seafoods Expands, Elevates Gourmet Tuna Line PAGE 16

• Featured Products PAGE 31

• Impulse Buys PAGES 36 & 37

• Editor’s Picks PAGE 40

• Advertiser Index PAGE 42

T H E

G O U R M E T

I N D U S T R Y

Graeter’s Ice Cream CEO Richard Graeter Inducted Into NFRA Hall of Fame

• Lightlife Expands Distribution at Walmart, Adds Plant-Based Burgers, Breakfast Links, Patties

• 75% of Online Grocery Orders Fulfilled

by Pickup Over Delivery, Survey Shows

F O R

Americana in a cone.

From Louis Charles Graeter’s

ice cream carts in 1870 to the second generation’s small-batch ice cream parlors and bakeries that survived the Great Depression to the third generation’s retail expansion to local and regional grocery stores to today’s operations – now Graeter’s is available nationwide in stores and online and recognized as an industry leader in innovation.

The latter achievements came under the leadership of the fourth generation, headed by Richard Graeter, president and CEO of the family business.

His achievements haven’t gone

unnoticed.

This year, the National Frozen & Refrigerated Foods Association and the American Frozen Food Institute inducted Graeter and Ray Tarnowski, retired president of Philadelphia Warehousing & Cold Storage, into the 2021 Frozen Food Hall of Fame.

The honor took Graeter by surprise.

“I’m a guy that hates birthdays,” he admitted. “It makes me

Civil strife half a world away affected some companies in different ways, such as Chicago-based Rumi Spice, which was founded

by U.S. Army veterans who served in Afghanistan and wanted to help rebuild the country.

“The good news is that we’ve always operated our company on a complex supply chain out of Afghanistan through Turkey to the U.S.,” CEO Patti Doyle told Gourmet News. “We’re used to planning ahead and putting time

into our schedules so if there would be disruptions, we would be prepared on our end. If something comes up that takes something more significant than time, we’ll cross that when we get to it.”

“The pullout kind of puts us in a no man’s land as to what’s going to happen next,” Raffi Vartanian, co-founder of Ziba Foods, which imports nuts and fruits from Afghanistan, told us.

Decades after an international event – World War II – inspired the so-called “ethnic aisle” at U.S. grocery stores, another international event – the COVID-19 pandemic – has caused many to wonder whether it’s useful for consumers or even whether it’s discriminatory.

It was American veterans returning from war after having tasted exotic cuisines that inspired grocery stores to carry ingredients and foods needed to re-create them in their kitchens.

Since then, many of the products that were deemed exotic then, but are considered mainstream now, such as pasta, broke away from the ethnic aisle. Most of those products are based in European cuisines.

Global cuisine was on the rise again before the pandemic, driven by millennials and their culinary adventurism, but the pandemic put the momentum on steroids.

“COVID brought a wanderlust, but we couldn’t travel, so the wanderlust turned toward global flavors,” said Adnan Durrani, CEO and founder of Saffron Road frozen foods.

The pandemic also pushed

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2022 Food, Beverage Trends Build on Health, Eco-Consciousness, Home-Centric Needs 2022 arrives with many of the same questions we had at the beginning of 2021, but with a bit more optimism than we had in 2020. Some of the questions were answered by more questions, such unemployment due to pandemic layoff became voluntary unemployment due to dissatisfaction. Few industries, businesses and consumers were unaffected by the disruption in the supply chain, which continues into the new year.

Ethnic Aisles Might Be Going Mainstream

BY A.J. FLICK

Taking a Pulse on Impulse Purchases in Pandemic

BY A.J. FLICK

The arrival of the COVID-19 pandemic with its ebbs and flows changed the nature of impulse purchases, but it didn’t entirely suppress that bit of joy consumers feel when slipping that childhood favorite candy bar on the register conveyor belt or clicking on that indulgent ice cream when shopping online.

“People were much more focused on the mission of shopping,” said Arwen Kimmell, director of innovation marketing for the food and beverage consulting company JPG Resources.

“Fewer trips meant fewer oppor-

tunities for impulse purchases.

Exploration impulsivity diminished because of the way people were shopping.”

Lockdowns and social distancing didn’t help, either, as millions relied on e-commerce.

“There was a major disruption with the onset of COVID,” said Ashley Lind, senior director of consumer insights for Conagra.

“Shoppers’ behaviors shifted so dramatically, so significantly as retailers had to implement new safety measures that moved further toward contactless checkouts and the e-commerce option grew significantly.”

Consumers, wary of being out in public, stayed close to home, too, which hurt convenience stores as people chose the closest store that gave them everything they wanted, instead of spur-ofthe-moment cravings.

Which brings up another way the pandemic changed impulse buys. While impulse purchases aren’t confined to single-serve products, candy and soda, it’s a large chunk of it. On-the-go impulse purchases dipped significantly when there was nowhere to go during the pandemic.

“Food products did great,” Kimmell said. “Pantry staples

were on the rise and single-serve was on the decline.”

One pandemic factor that did help impulse buys? Comfort products.

“When we looked at a breakdown of who was buying different items and which brands attracted the highest growth of new buyers, which is an indicator of impulse buying,” Lind said, “we were getting a lot of people trying products they haven’t tried previously that aligns more with indulgent, comforting products – Act II microwave popcorn, Marie Continued on PAGE 30

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GOURMET NEWS

FROM THE EDITOR

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DECEMBER 2021

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In this month’s issue, we explore the world of impulse buys. I’m not sure anyone admits that they make impulse purchases – but we all do it. On a day when I was doing research and setting up interviews, I also went to the grocery store and decided to be more aware of not only the items dangling off the shelves in case I suddenly realize I need a drain stop, but the items that I didn’t plan to buy but picked up and thought about buying. As I stood in line by the register, the woman in front of me with a full cart asked if I wanted to go ahead of her, since I had much less to buy. I thanked her and told her I was in no rush. I appreciated the gesture, but to tell the truth, I was busy taking mental notes of the products awaiting someone’s impulse. I noticed a couple bags of veggie chips among the candies and gum. I resisted buying anything, but I have more of a salty tooth than a sweet tooth when it comes to impulses.

As well as being prone to “people who buy this book also bought this book” suggestions that pop up online.

Also in this issue, I speak with Richard Graeter, CEO and president of the family-named ice cream. Before we moved to Arizona, I lived in a small Southern Indiana town called Madison, halfway between Louisville (pronounced LUHL-vuhl) and Cincinnati.

That’s where I first tasted Graeter’s ice cream. I mentioned him to my Midwestern friends and got so many comments about how much they love Graeter’s ice cream, grew up with it and still eat it, since it’s sold in Kroger-owned stores. That’s one of the things I

love about my job, going “behind the scenes” of companies whose products I love or am learning about. Congratulations on your Hall of Fame honor, Mr. Graeter!

Another article explores the ethnic aisle and whether there’s a need for them anymore. That’s something that I’ve never thought about. I grew up overseas and love all sorts of ethnic cuisines (in contrast to my sister, who as a child would often ask for a cheeseburger, bless her). While I’m used to going to the Asian aisle to collect soy sauce, water chestnuts, peanut oil and such, there are some products that I probably don’t know about because they’re not placed next to items I usually buy. I’ve been carb-conscious lately, so when I want an alternative to traditional pasta, there’s a small section near the real pasta. But maybe there’s a similar product somewhere in an ethnic food space that I don’t know about.

I’m not a fan of shopping, per se, and am not inclined to walk down every aisle in search of something I haven’t seen before.

Now, here we are at the end of the year and we’re all probably breathing a sigh of relief. It isn’t the disaster year that 2020 was, but it had its challenges. We recall the highs and lows of 2021 and look forward to 2022 in our year-end review and trend story. On behalf of everyone at Gourmet News, we wish you health and happiness in 2022. GN — AJ Flick Senior Editor aj_flick@oser.com

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DECEMBER 2021

Mimi’s Mountain Mixes Rolls Through the Pandemic The pandemic brought a lot of changes to the world, but even more surprising was the change it made to Mimi’s Mountain Mixes, located in the mountains of western North Carolina.

Hendersonville-based Mimi’s Mountain Mixes manufactures 12 baking mixes (biscuit, bread, cake, pancake, soft pretzel and pizza crust mixes). As a socially conscious company, a portion of each sale helps owner “Mimi” Lin Johnson support women and children’s shelters.

During the pandemic, millions of consumers couldn’t find loaves of bread on the store shelves. They went back to their kitchens and started making it themselves.

Since Mimi’s Mountain Mixes require

only the addition of a can of beer or soft drink, consumers kept mixing and baking them up. The team at Mimi’s also kept mixing up mixes as fast as they could.

“Our customers were amazing and incredibly loyal,” Johnson said. “We had online orders from customers that have ordered from us for years and new customers reached out daily. Even our retailers shocked us with orders from stores around the country.

“We were and still are so grateful to each and every one. We even had to rent more space to keep up with production and shipping.” Johnson said.

Johnson said she realizes how lucky she is to be surviving the pandemic.

“A lot of our dear friends in the specialty

food business weren’t as fortunate,” she said. “They have had to either scale back or close. It’s heartbreaking because we’ve been with them at food shows around the country. We help each other set up and take down our booths. We know each other’s families. We will miss them as will the public when things settle down.”

Mimi’s is a women-owned small business operated by Johnson with a lot of backbone supplied by her husband of seven years, Gene Carlson.

“Gene is my biggest fan!” Johnson said. “He’s the one who encouraged me to see if Beer City, USA (Asheville and surrounding mountain towns) would like my baking mixes. That was over

seven years ago, and we are now in 400 plus retailers in 49 States. We have even exported Mimi’s Mixes to stores in Germany and Canada.” GN

Semolina Introduces First-to-Market Upcycled Pasta for Consumers, Chefs ReGrained has launched a premium pasta product by Semolina Artisanal Pasta featuring the California company’s flagship upcycled flour ingredient, SuperGrain+.

The pasta, which is available to consumers and foodservice operators, is the latest food maker collaboration for ReGrained’s food innovation platform, Upcycled Food Lab. The upcycled pasta, strozzapreti, is a nat-

ural complement to the current Semolina Artisanal Pasta product lineup and strengthens its commitment to sustainably sourced ingredients.

Versions of strozzapreti have long been made across Italy using various flours available in a given region, even potatoes or stale bread. The scroll-like pasta is a contemporary twist on this tradition by blending the company’s signature durum

semolina pasta with ReGrained SuperGrain+, a nutritious flour made from brewer’s spent grain from California breweries.

The upcycled strozzapreti boasts Semolina Artisanal Pasta’s toothy texture and malty flavor from SuperGrain+ while offering three times the fiber of traditional whole grain flours.

“Flavor and texture are everything to me,

and I just love the nutty, toasted flavor that SuperGrain+ adds without compromising toothiness,” says Leah Ferrazzani, founder and chief pastaia at Semolina Artisanal Pasta. “I’m excited to offer this new pasta in my product range.”

The new pasta became available for wholesale (retail, foodservice) customers and direct-to-consumer purchase in October. GN

Rumi Spice Launches 6 Spices, Spice Blends in Whole Foods Stores Nationwide This fall, Rumi Spice added three spices and three spice blends to Whole Foods Market shelves nationwide, with consumers now able to choose from 11 premium and socially responsible spices and spice blends ethically sourced from Afghanistan.

The six new products are Wild Black Cumin (Whole Seed), Herati Coriander, Wild Foraged Fennel, Ras el Hanout, Za’atar and Harissa.

The hand-harvested Wild Black Cumin is grown along the foothills of the Hindu Kush mountains, with a flavor profile unique to the Middle East. While cumin is a staple spice globally, Rumi Spice’s Wild Black Cumin exhibits a sharp earthy and piney aroma. Its flavor profile is the perfect complement for roasted vegetables, soups and chicken dishes.

Farmed in the Herat region, Herati Coriander yields a complex but delicately sweet flavor with hints of pepper and mint along with the classic touch of citrus. Due to its ability to pair with both sweet and savory

dishes, Rumi Spice’s Herati Coriander can be used in everything from roasts to rice

and soup to steak.

Originally native to the Mediterranean,

Wild Foraged Fennel is grown in the rugged outskirts of the Herat region. Local foragers carefully and meticulously gather the spice during the summer harvest. Fennel is a staple in multiple global cuisines due to its slightly sweet profile and versatility. Fennel can be enjoyed in homemade sausage or Rumi Spice’s original Fen & Tonic cocktail, a spin on the classic gin and tonic.

Ras el Hanout is a Tunisian-inspired warm spice blend that is an essential ingredient in tagine dishes. An all-around versatile product in any kitchen, Ras el Hanout has an earthy flavor with an unexpected spicy kick, making it the perfect blend for stews, dips, and rubs for meat and fish.

The tangy and nutty Levantine-inspired Za’atar is an herb-based Middle Eastern spice mix often used as a topping for hummus or as a dip with olive oil. However, the blend can be incorporated into many other dishes, including savory roasted vegetables or herbaceous chickpea salad, and is a delicious fish, poultry or meat seasoning.

Harissa spice blend can be combined with oil to make a paste or used as a rub on meat and fish. The paste, which originates

in Tunisia, is sure to elevate any dish with a spicy kick of flavor. Harissa is also perfect for shakshuka or roasted carrots.

Rumi Spice also launched two spice blends online: Garam Masala spice blend and Cajun spice blend.

Garam Masala spice blend is both sweet and savory. Combining three of Rumi Spice’s Whole Seeds (Wild Foraged Fennel, Wild Black Cumin and Coriander) with a variety of flavorful spices, Garam Masala can be used in soups, stews, sauces and as a dry rub or seasoning in both meat and vegetarian dishes. A South Asian mainstay, Garam Masala is frequently used for cooking curries and lentils.

Cajun spice blend is hot, smokey and salt free. Delicious on both meat and roasted vegetables, Cajun spice blend helps to turn up the heat in the kitchen. It can also be combined with canola oil or Greek yogurt for a delicious coating or dip, respectively.

Since its founding in 2015, Rumi Spice has strived to further the agricultural and economic development of Afghanistan by empowering Afghan farmers, supporting Afghan women through direct wages and reinvesting in the country’s agricultural and manufacturing infrastructure. GN

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DECEMBER 2021

Givaudan Expands Portfolio With Acquisition of DDW, The Color House Natural Color Leader Givaudan, a Swiss-based global leader in fragrances and flavors, recently announced a deal to acquire DDW, The Color House, a U.S.-based privately held company specializing in natural color solutions for the food and beverage industry.

“The combination of both companies will enable us to become a global leader in natural colors and strengthen our ability to create with our customers multi-sensorial food experiences consumers love,” said Louie D’Amico, president of taste and wellbeing at Givaudan.

“DDW is a pioneer in natural colors and is a vital partner to a wide range of companies in the food and beverage in-

dustry,” said Tim Alexander, a managing director at Harris Williams, which led the transaction. “DDW developed a leadership position across the color spectrum and through its combination with Givaudan will continue to expand its global presence.”

“We are continuing to see strong interest from strategic and financial investors in the food ingredients industry with a particular focus on companies that offer natural solutions,” said Andy Warczak, a director at Harris Williams. “Givaudan will make an excellent partner for DDW, as both companies share a commitment to generating sustainable growth through

innovation and strengthening their people and the communities in which they operate.”

Terms of the deal were not disclosed. Givaudan plans to debt fund the transaction, according to the company. The transaction was expected to close in Q4 2021.

DDW is a global leading provider of natural colors across the food and beverage industry. The company was founded in 1865 to provide malt for brewing companies, and over the next 150 years, adapted to supply caramel color for the soft drink market. DDW eventually became an expert in all things caramel for the food and beverage industry and expanded into Ireland,

China, Eswatini, Brazil and the United Kingdom. In 2003, DDW entered the world of natural food colors and has since added natural color facilities in the United States, Ireland and the United Kingdom.

DDW is a leading supplier of natural colors globally.

Givaudan is a global leading company in taste and wellbeing, and fragrance and beauty. With its heritage stretching back over 250 years, the company has a long history of innovating tastes and scents. The company is committed to driving purposeled, long-term growth while leading the way to improve happiness and health for people and nature. GN

Evanesce Opens U.S.-Based Manufacturing Facility for Sustainable Product Development Evanesce, a Canada-based sustainable technology innovator driven to accelerate the adoption of sustainable and economically viable packaging solutions, has opened its first U.S. production facility in Hampton County, South Carolina.

With the launch, the company not only hit a milestone in its global expansion plans, but also addressed the worldwide shortage of eco-friendly polylactic acid products due to overseas shipping delays. Evanesce will produce price competitive, 100 percent plant-based and 100 percent compostable single-use products, including straws, cutlery and

take-out containers.

Spread across 15,000 square feet, the new facility is equipped with state-of-theart machinery that will produce Evanesce’s modified PLA line of products.

Using renewable sources of corn with best-in-class PLA resin, these products are an affordable alternative to plastic and other incumbents. The facility can produce millions of compostable PLA straws per day that are at par or cheaper than paper straws, offer significantly improved durability and commercially compost within 90 days.

“The opening of our first U.S.-based

manufacturing facility in South Carolina is an exciting milestone in our growth plan.

Being adjacent to I-95, our facility allows us to seamlessly service North America,” said Douglas Horne, founder and chief executive officer of Evanesce.

In addition to its line of PLA products, Evanesce is also stepping up investments for its patented Molded Starch Technology that upcycles food waste to produce 100 percent plant-based, and 100 percent compostable sustainable packaging at almost half the cost of other ecofriendly alternatives available in the market. Production of Molded Starch

products – including meal trays, meat trays, containers and cups – is expected in 2022.

“Together, we can tackle the growing problem of environmental waste with innovative solutions that are compostable, commercially viable and cost-competitive,” said Harry M. Lightsey III, South Carolina’s secretary of commerce.

The company is set to expand its operations further in the United States, starting with a new 114,000 square foot facility in Las Vegas, Nevada. The facility will include multiple straw lines, molded starch lines, thermo-formers and lab space. GN

ProAmpac’s Fresh Food-to-Go Packaging Wins Awards for Sustainability, Design Innovation ProAmpac, an Ohio-based leader in flexible packaging and material science, has been recognized by four industry organizations for the company’s contributions to sustainability, innovation and package design in fresh food-to-go packaging.

“This level of recognition underscores the global importance for sustainable fresh food-to-go packaging options and acknowledges the growing public concern for an overall reduction in food

waste,” said Adam Grose, chief commercial officer.

The Sustainable Packaging Coalition recognized ProAmpac’s Modified Atmosphere Sandwich Wedge for innovation in food waste prevention. “The Modified Atmosphere Sandwich Wedge expands on existing design to include a longer shelf-life for fresh packed foods to-go,” the coalition said.

Then, lunch! 2021 honored ProAmpac

with a lunch! Innovation Challenge award, saluting RecycAll Freshpack sandwich skillet. The all-fiber sandwich skillet with a window is considered plastic free in the United Kingdom and Europe.

In addition, ProAmpac’s novel sandwich wedge was recognized by the 2021 CStore Decisions Hot New Products in the foodservice, safety and sustainability category.

ProAmpac was short listed for four UK Packaging Awards.

“ProAmpac’s food-to-go packaging products have been commercial in the United Kingdom for many years, under our legacy brand RAP, but these products are relatively new to North America. So, to experience this amount of industry recognition in both markets is exceptional,” Grose said.

Cincinnati-based ProAmpac is owned by Pritzker Private Capital along with management and co-investors. GN

Silgan Acquires Easytech, Expands Metal End Capacity Silgan Holdings Inc., a leading supplier of sustainable rigid packaging solutions for consumer goods products, has acquired Easytech Closures S.p.A., which manufactures and sells easy-open and sanitary metal ends used with metal containers primarily for food applications in Europe. It operates a manufac-

turing facility in Fisciano, Italy, and is projected to generate approximately $45 million in sales and approximately $7.8 million in adjusted earnings before interest, taxes, depreciation and amortization in 2021.

The purchase price was $36.5 million, subject to customary adjustments in-

cluding for net debt and working capital.

With this acquisition, Silgan expects to realize annual synergies as a result of this acquisition of approximately $4.9 million, within 12 months primarily through procurement savings and increased capacity utilization. Silgan funded the purchase price with revolving

loan borrowings under its senior secured credit facility.

This acquisition is expected to be slightly accretive to Silgan’s earnings in 2021, excluding the impact of required purchase accounting adjustments, with additional accretion expected in 2022. GN

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DECEMBER 2021

Lightlife Expands Distribution at Walmart, Adds Plant-Based Burgers, Breakfast Links, Patties Greenleaf Foods, SPC, has expanded distribution of its plant-based burgers, breakfast links and patties in its Lightlife and Field Roast brands into Walmart locations nationwide.

The links and patties are sold in the refrigerated breakfast meat section, the first time Walmart has offered a plant-based option in that area of the store. Lightlife Plant-Based Burger is available in the frozen aisle.

“Flexitarian consumers continue to drive growth in the plant-based category, and

we’re excited to expand our partnership with Walmart to make delicious, simple plant-based products even more accessible,” said Dan Curtin, president of Greenleaf Foods, SPC. “Our Plant-Based Burger and breakfast items are part of Lightlife’s commitment to providing people with plant-based options that taste great and are made with cleaner, more recognizable ingredients.”

Lightlife Plant-Based Breakfast Links and Plant-Based Breakfast Patties offer the same taste and texture as traditional

breakfast sausages with less saturated fat and 10g and 11g of protein per serving, respectively, according to Curtin. Lightlife links and patties are gluten free, soy free, and non-GMO. The Lightlife burger is made with 11 simple ingredients, fewer than leading competitive plant-based burgers. Made with pea protein, Lightlife’s burger is gluten free and non-GMO, with 45% less saturated fat than the leading beef burger patty.

Lightlife has grown this year, with prod-

ucts available at more than 22,000 retailers nationwide and new first-to-market innovation items including Plant-Based Chicken Tenders and Plant-Based Chicken Fillets.

In addition to Lightlife Plant-Based Burgers and breakfast sausages, Walmart offers Lightlife Original Tempeh and Lightlife Smart Dogs, America’s top-selling plantbased hot dog.

Greenleaf Foods, SPC, is a wholly owned, independent subsidiary of Maple Leaf Foods, Inc. GN

Researchers Develop Game-Changing, Self-Pollinating, Tasty California Almond USDA’s Agricultural Research Service has developed a self-pollinating almond variety, Yorizane, that could be a game-changer for California’s $6 billion almond industry.

Yorizane was created with desirable consumer demands for size, color and flavor.

While self-fertile almonds aren’t new – the Tuono variety, originally from Spain, has been around for centuries – they lack characteristics that make California almonds popular with consumers. For instance, Tunono’s outside seed coat has a hairy texture, unlike California’s quintessential almond variety, Nonpareil, said

Yorizane’s breeder, research geneticist Craig A Ledbetter of the ARS Crop Diseases, Pests and Genetics Research Unit in Parlier, California.

But Tuono is reliably self-pollinating, so Ledbetter used it as the pollen-donating parent when he began breeding a new almond in 1996, crossing it with Californiaadapted almond cultivars and selections.

Eventually, Ledbetter created a crossbreed that became Yorizane, which has Tuono’s genes for self-fertility and almost all of the traits of Nonpareil, the most planted almond tree since its introduction

in the 1880s, according to ARS. In 2019, the Almond Board of California tested more than 60 almond varieties from around the world for growth characteristics including ease of harvest and cracking, resistance to kernel damage, yield, bloom and harvest date as well as consumer attributes for aroma, shape, texture, taste and color.

Yorizane scored consistently near the top in almost every category, according to ARS. “One of the things you really notice,” said Ledbetter, “is that, once roasted, Yorizane almonds have the audible crunch.”

Foundation Plant Services has made small amounts of Yorizane budwood available for research and breeding. The enthusiastic response from nurseries for Yorizane trees means growers can start adding them to orchards in 2022, according to ARS. Yorizane is the surname of the family that originally owned and raised stone fruit orchards on the 138 acres that became the ARS San Joaquin Valley Agricultural Services Center in 1991. The Center wanted to honor generations of Yorizanes who maintained the land by naming the innovative almond after them. GN

Alaska Seafood Titan Chuck Bundrant of Trident Seafoods Dies at Age 79 Chuck Bundrant, a legend in the Alaska seafood industry, died Oct. 17 at his home in Edmonds, Washington, surrounded by his family and friends. He was 79.

In 1961, at age 19, Bundrant talked three friends into dropping out of college and driving a 1952 Ford station wagon from Evansville, Indiana, to Seattle in the dead of winter to seek adventure and fortune. His intention was to make it to

Alaska and earn enough money to pay his own way through college in Tennessee, but soon enough his formal education gave way to the school of hard knocks.

Bundrant knew nothing about boats or commercial fishing, but his persistence walking the docks at Fishermen’s Terminal landed him his first job in Alaska, processing crab. It proved to be the first leg of a lifelong journey driven by the values that

still guide the multigenerational family business he later founded, Trident Seafoods.

Bundrant led and invested in a lasting future for North Pacific fisheries resources.

His processing innovations will drive improvements for generations. He made many sacrifices to create opportunities for his family. He risked everything early on to nurture a stronger seafood industry in Alaska and to solidify the reputation of one

of the largest seafood companies in the world.

Bundrant’s son, Joe, became Trident’s CEO in 2013. The family and business have prioritized succession planning to safeguard the Trident brand and secure its continuity for future generations. Joe and the rest of the Trident leadership are committed to honoring Bundrant’s legacy and building on the company he founded. GN

Irish Dairy Co-op Acquires Leading U.S. Cheese Business Whitehall Specialties Inc. Irish dairy cooperative Ornua has completed the acquisition of U.S. cheese ingredients business Whitehall Specialties Inc. for an undisclosed sum from Mason Wells, a private equity firm. The acquisition complements Ornua’s U.S. ingredients division, Ornua Ingredients North America, which is

central to Ornua’s long-term growth strategy in the U.S. cheese ingredients market.

OINA is a leading provider of customized functional cheese solutions for U.S. food manufacturing and foodservice customers.

The acquisition significantly increases

OINA’s position in the U.S. cheese ingredients market, expanding its production footprint to six well-invested facilities across Wisconsin, Minnesota and Pennsylvania.

The transaction unlocks significant advanced capacity and flexibility to support its existing and new customers’ growth plans.

Outside of the cheese ingredients sector, Ornua is a leading supplier in the U.S. consumer market with its flagship brand, Kerrygold. Kerrygold, Ireland’s only €1 billion food brand, is the number two butter brand in the United States and sells 10 million packs each week globally. GN

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DECEMBER 2021

Mission Barns Completes Scaled-Up Run of Cultivated Chorizo Sausage Mission Barns, a California-based leader in cultivated fat, completed the first scaled-up manufacturing run of a product containing cultivated meat with its Mission Chorizo Sausage, which blends the company’s cultivated pork fat Mission Fat and plant protein.

“We see it as the best of both worlds, where sustainability and deliciousness intersect,” said Eitan Fischer, CEO of Mission Barns. “And, this groundbreaking partner-

ship and production run is an important milestone toward cultivated meat technology becoming a reality.”

Mission Barns cultivates its fat using a patented process to grow real animal cells without the animal. This process allows for the efficient production of meat in a far more sustainable and climatefriendly way than conventional animal agriculture.

This production run was the first in a newly signed partnership between Silva

Sausage, based in Gilroy, and Mission Barns, based in Berkeley. Silva is well known for gourmet products that are widely available at Costco, Whole Foods, Walmart, Safeway and many other retail and foodservice outlets, including Levi’s Stadium, home of the San Francisco 49ers.

“Adding Mission Fat to plant protein is a real game changer,” said Fernando Martins, co-owner of Silva Sausage with his brother, Rick Martins. “We’re proud and excited to be on the cutting edge of this sustainable new process.”

Mission Barns will utilize Silva Sausage’s 50,000 pounds per day production capacity, distribution network, packaging and lo-

gistics to bring its products to market. The multi-year partnership involves Mission Barns and Silva Sausage conducting continuous scaled-up production runs. Silva Sausage is expanding its capacity to allow for growth in additional alternative protein product manufacturing.

“We were positively surprised to see the Mission Fat system scale up so successfully using commercial equipment, delivering top-notch functionality and flavor,” said Vineet Jindal, head of food science at Mission Barns. GN

Danish Confectioner Bülow Wants to Share Gourmet Licorice Worldwide – Literally What specialty food brand doesn’t want everyone in the world to sample its product? One Danish company has taken that ambition literally.

Lakrids By Bülow announced it wants to change consumers’ opinions about licorice with what is believed to be the world’s largest sampling – asking everyone on Earth to try its range of premium licorice

for free. Lakrids By Bülow’s collection includes gourmet pure licorice in a range of flavors, including sweet, salty and spicy as well as the best-selling chocolate-coated licorice.

The record-breaking attempt to sample everyone worldwide is Lakrids By Bülow’s mission to make the world love licorice, one piece at a time. Encouraging people to

share licorice with a hater, Lakrids By Bülow wants to get the handcrafted sweets into the hands of every consumer across the globe.

According to calculations, it will take 412 years and 292 days to complete this ambitious endeavor.

With only one licorice machine and plenty of passion, the brand is determined

to make the impossible possible.

To get yours, add your email address (or someone else’s, since the company wants people to #ShareItWithAHater) to wemaketheworldloveliquorice.com and wait (patiently!) for your sample to arrive – after all, the company has only one licorice machine.

The sampling campaign began in October. GN

TricorBraun Acquires Glass Packaging Supplier Vetroelite in Global Expansion Global packaging leader TricorBraun has acquired premium glass packaging supplier Vetroelite from LBO France. The acquisition strengthens TricorBraun’s European presence and continues the company’s global expansion.

Founded in 1994, Vetroelite provides premium glass packaging solutions for the fast-growing spirits, gourmet food, home fragrances, wine and cosmetics industries.

Vetroelite has a worldwide presence, oper-

ating from multiple locations across Europe and North America and serving customers in 90 countries.

All Vetroelite team members, including CEO Daniele Feletto and the company’s leadership team, remain with TricorBraun and continue to work out of the company’s existing locations. Effective with the closing of the transaction, Vetroelite operates as Vetroelite, a TricorBraun company.

Vetroelite is one of Europe’s leading de-

signers and distributors of high-end glass packaging. The company offers an exclusive range of glass containers (bottles, carafes, flasks and jars) for liquid products, food products, room fragrances and other perfumery, cosmetic and body care products.

LBO France acquired Vetroelite in 2017 and since then, has provided significant investment and management support, resulting in Vetroelite’s consistent and substantial growth.

Founded in 1902, TricorBraun is a global

packaging leader and North America’s largest distributor of primary packaging.

The company provides innovative solutions across a wide array of customer end markets in plastic and glass containers, closures, dispensers, tubes and flexibles.

TricorBraun has partnered with management teams to successfully acquire and further accelerate growth for nearly 30 packaging companies. Vetroelite will mark TricorBraun’s fourth acquisition this year. GN

Al Dente Pasta Founders Announce Retirement Forty years after founding the Michiganbased Al Dente Pasta Company, Monique and Dennis Deschaine have announced its sale to Alb-Gold, a family owned pasta manufacturer in the Swabian Alps of southern Germany.

Pursuing a partnership with Alb-Gold played an integral role in creating a succession plan for the Deschaines.

“What we were able to accomplish in collaboration with Alb-Gold over the past

three years has exceeded all of our expectations,” Dennis Deschaine said. “It gave us the opportunity to introduce a more extensive variety of pastas, including plantbased, vegan, organic and gluten-free.”

Most recently, a short-shaped fusilli was added to the wildly successful Carba-Nada line.

Alb-Gold has been at the forefront of the pasta industry since 1968. Set in a picturesque valley, its factory, restaurant and

gardens draw more than 300,000 tourists a year. Recognized for a focus on sustainability, Alb-Gold sources quality nonGMO ingredients, including cage-free eggs, organic flours and high-protein durum wheat.

In the short term, customers and consumers may find “Made in Germany” statements on the back of an Al Dente package, but Deschaine said the product will have the same taste whether it is made in Michi-

gan or Germany.

Monique Deschaine is retiring. Dennis Deschaine will step back from his day-today operational role and serve in an advisory capacity on the company’s board. Julie Dunmire has been hired as the company’s vice president of sales and marketing. She comes to the team with 20 years of food manufacturing experience at familiar brands such as Nestlé and Kettle Brand Potato Chips. GN

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75% of Online Grocery Orders Fulfilled by Pickup Over Delivery, Survey Shows U.S. online grocery customers are predominantly oriented toward grocery pickup services with 75 percent of survey respondents preferring store pickup, according to the annual eGrocery survey of consumers

by Mercatus and Incisiv.

The number of online grocery customers who report using curbside pickup at least once in the last year increased to 61 percent on average in 2021, up 9 percent from the previous year’s survey. When asked the same question about home delivery, there was no increase in reported use for 2021.

Forty-six percent of online grocery customers reported using delivery services at least once in the last 12 months — the same level as 2020.

When asked why they preferred grocery pickup over delivery, respondents identified avoiding higher delivery fees and surcharges as the main reason. While 57 percent of online customers say that expedited (same-day) delivery is important, only 15 percent of all shoppers are willing

to pay a separate fee for it.

The wide-scale adoption of grocery pickup services is expected to further curtail online customers’ use of home delivery in the future. Pre-pandemic, the number of respondents who said they preferred using delivery was 27 percent. That number climbed to 41 percent during the height of pandemic-related restrictions. Post-pandemic, that number is expected to drop to 24 percent as retailers continue to improve their ability to offer a better online customer fulfillment experience.

“Pickup works particularly well for both grocers and their customers in the North American market,” said Sylvain Perrier, president and CEO at Mercatus. “Pickup services offer grocers more control over the cost to serve online customers than thirdparty delivery. Online customers love the precision, flexibility and overall convenience that store pickup provides. And when done well, pickup services make for a better overall shopping experience that builds

lasting connections with customers, which will lead to repeat business for grocers.”

The survey also asked about U.S. grocery customers’ preferred mode of online shopping. Mobile is clearly the future of online grocery, as consumers are expected to increase their mobile channel usage in the next year by 14 percent. Grocery customers are increasingly using their preferred retailer’s mobile application for in-store assistance, including product location, proximity promotions and self-checkout.

New for 2021, the survey inquired about post-COVID buying intentions and looked at the online grocery buying habits of different age groups and racial/ethnic communities. Across all respondents, non-white households skew younger and report larger average online order values. Black households reported the highest online usage at 54 percent in 2021, the most frequent orders (2.8 per month), and with the highest average monthly spend ($271). This was followed, in descending order, by His-

panic/Latinx, Asian and Caucasian households.

More than 40,000 respondents across 20 states completed the survey, generating more than 40 million data points. The survey, fielded in July 2021, is the most comprehensive measure of the dramatic shifts that have permanently changed digital grocery.

According to Incisiv, the increased adoption of online grocery evident in the survey results means the online grocery channel (pickup, delivery and ship-tohome) is expected to continue to grow to reach 11.1 percent of total U.S. grocery sales next year. In five years’ time, online grocery is projected to account for 20.5 percent of total U.S. grocery sales – or an estimated $263 billion out of total annual sales of $1,285 trillion. This represents a marginal reduction over 2020’s estimate as U.S. grocery customers adjust to returning to brick-and-mortar grocery stores. GN

Spiceology Nails Deal at Ace Hardware, Elevating Barbecue, Grilling Sections Hammers and nails and spices, oh my!

Spiceology Inc. has partnered with Ace Hardware so retailers can carry the premium spice company’s full line of signature blends and collaboration products. In the first 30 days after the launch, more than 400 franchises stocked their shelves with Spiceology, according to Spiceology.

The entire 23 item Spiceology planogram can be ordered through the Ace Retail Service Center.

In the last five years, Ace has seen a 36 percent growth in barbecue, and expects to see this trend continue.

“We want to provide our customers with everything they need to make their homes a better place,” said Paige

Roszkowski, BBQ fuel & accessories associate merchant. “We are not just a hardware store anymore, and we’ve reworked our focus internally to give growing sections of

the business the deserved attention, including our grilling sections.”

In 2020, Ace attracted younger shoppers, more new home buyers and more women

than ever before, said CEO Kim Lefko.

While Ace carries other grilling spice blends, the addition of Spiceology’s blends highlights the company’s expansion from the grill to the kitchen.

Spiceology’s products are made with Grade A ingredients and are versatile for whatever consumers are grilling, cooking or creating. Spiceology’s flavor experts develop innovative and easy-to-use blends and recipes, empowering Ace customers to go from home cook to home chef with just a few tablespoons.

“We’re changing the way people eat and experience flavor,” said Maria Emmer-Aanes, vice president of retail and grocery at Spiceology. GN

JUST Egg’s Key Ingredient Gets European Safety Approval, Paves Way for Launch U.S.-based Eat Just, Inc., announced that the European Food Safety Authority’s expert panel on nutrition approved the key ingredient in its popular plant-based JUST Egg products, paving the way for the launch of JUST Egg in Europe in mid-2022 after the European Commission concludes its review.

Eat Just’s mung bean protein has become the first novel legume protein to be deemed safe under the organization that has governed all new food ingredients entering the European markets since May 1997. The EFSA panel’s scientific opinion was pub-

lished in the EFSA Journal.

Eat Just collaborated with analyze & realize GmbH, a leading regulatory consulting agency specialized in natural health products, on the novel food dossier compilation and EFSA submission. The company is also actively engaging with the United Kingdom’s Food Standards Agency on a regulatory path to market.

Recent launches in South Africa and South Korea have added to the brand’s growing international presence, which also includes Canada, Hong Kong, Singapore

and China.

Studies have shown European consumers are increasingly hungry for plantbased products and the egg category is one of the biggest areas of opportunity. According to Nielsen data, European retail sales of plant-based foods reached €3.6 billion in 2020 – 28 percent higher than 2019 and 49 percent higher than 2018. A 2020 report by ProVeg International said stand-alone egg alternatives such as JUST Egg represent a major market opportunity due to versatility, breadth of function and frequency of

consumption.

Government programs such as the European Commission’s Farm to Fork strategy, first published in May 2020, have also advocated for a healthier and more environmentally sustainable food system. Industry groups including the European Alliance for Plant-Based Foods have called upon the Commission, European Parliament and member states in the Council of the EU to enable the plant-based food sector to grow and contribute to tackling climate change, public health and other issues. GN

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Bumble Bee Seafoods Expands, Elevates Gourmet Tuna Line Bumble Bee Seafoods, the 120-year-old iconic household brand and category leader, is evolving the Bumble Bee Prime product line, formerly known as Prime Fillet. The updated Prime product line includes canned tuna and salmon products, as well as a new on-the-go snack kit format.

“The Bumble Bee Prime product line is designed to offer a premium experience that is accessible enough for every day,” said Jeanine Lewis, vice president of brand marketing. “Before we began the process of evolving this product line, we started by talking to thousands of consumers to ensure we could meet their changing needs.

We’re confident our upgraded Prime line will deliver the flavor, nutrition and variety consumers told us they are looking for.”

The new flavor-focused and convenience-oriented Bumble Bee Prime Protein

on the Run snack kits are designed for a portable lunch or snack on the go or at home. Protein on the Run kits are available in three flavor combinations and feature wild-caught tuna.

Each kit offers a 2.7-ounce can of tuna infused with flavors in premium olive oil with an easy-peel lid, Partners artisanal crackers, a handy utensil and a sweet caramel treat to finish the meal – all in a convenient, pop-open, easily recyclable box. The three marinated tuna flavor choices include Zesty Lemon, Black Pepper and Mild Jalapeño. Each kit delivers between 16 to 17 grams of high-quality protein.

The Bumble Bee Prime line of gourmet canned tuna and salmon products has a sleek, new look created to better align with the hand-selected, premium seafood inside

the can.

The Prime Solid White Albacore in Water is made from just three simple ingredients: firm, white, premium wild-caught albacore tuna; water; and sea salt. The new Prime Solid White Albacore in Olive Oil combines the benefits of albacore with the goodness of olive oil. Both products have 30 to 32 grams of protein per serving.

The complete Prime canned product line also includes: Solid White Albacore Tuna in Water (Low Sodium), Tonno Yellowfin

Solid Light Tuna in Olive Oil and Atlantic Skinless & Boneless Salmon in Water.

The Bumble Bee Prime line of gourmet canned tuna and salmon is available at most grocery retailers nationwide. Bumble Bee Prime Protein on the Run kits can be found at retailers including Albertsons, ACME, Brookshire Brothers, Food Market, Foodtown, Hannaford, Harris Teeter, Key Foods, Publix, Raley’s, Safeway, Schnucks, Southeastern Grocers and Woodman’s Markets. GN

Hero Bread Comes to Rescue of Carb-Watchers, Launches Sandwich Hero Labs, Inc., a food tech company that recently raised more than $30 million to reinvent the global bread and baked goods industry, recently launched its first product, a sandwich roll that looks, smells and tastes just like traditional bread – but boasts a significantly improved nutritional profile.

Led by founder and CEO Cole Glass, Hero is backed by a roster of investors, including strategic venture capital firms, seven-time Super Bowl champion Tom Brady, Kevin Durant and Rich Kleiman’s Thirty Five Ventures, diamond-selling artist The Weeknd and multi-platinum artist Lil Baby.

Brady recently shared that

Hero Bread sandwich rolls were available exclusively at Subway on his Instagram story. “I’m not the biggest bread guy, but there’s a new bread even I can eat,” he posted. “Now I’m pumped to get back to bread, all because of Hero.

Truly unbelievable!”

Glass was born with severe food allergies related to pollen and is unable to

eat nutrient-dense staples including fresh fruits, vegetables and nuts, so he started eliminating carbs. As a bread lover allergic to most ingredients in non-traditional breads, Glass decided to create a better bread option.

“By offering a bread that promises the same great taste as traditional bread without the negative health consequences, we’re solving a larger problem and providing consumers with a golden ticket to eat the foods they love without sacrifice,” said Glass.

Hero partnered with Subway to offer Hero Bread sandwich rolls in Boise, Idaho; Colorado Springs, Colorado; Des Moines, Iowa; and Savannah, Georgia, through midDecember.

Each 6-inch standard serving size has 0g sugar, 1g net carb, 100 calories, 12g protein and 26g fiber.

Consumers across the country can visit

Hero’s website, hero.co, to nominate a U.S. city for Subway to bring Hero Bread to next, as well as enter for a chance to win Hero Bread rolls and branded swag as part of the Hero Bread Launch Sweepstakes. GN

Arctic Glacier Premium Ice Expands in NE With Acquisition of Supplier Getchell Bros.

Arctic Glacier, LLC, a leading provider of premium ice products and related services, has acquired Getchell Bros. Inc., the leading producer of quality packaged ice and dry ice for customers throughout Maine, New Hampshire and Massachusetts. The transaction strengthens the North American ice company’s ability to serve retail customers and commercial businesses throughout New England.

Since 1888, the family-, veteran-owned Getchell Bros. has delivered IPIA-certified packaged ice to grocery, convenience and liquor stores in Maine. Getchell Bros. operates a high-capacity production facility in Sanford, Maine, and another modernized production facility in Bangor with additional cold storage capacity.

The acquisition of Getchell Bros. follows the September acquisition of Diamond Ice

in Stockton, California, a leading provider of packaged ice and snow event services to customers in the Pacific Northwest. The combination of the two transactions further builds on Arctic Glacier’s annual ability to produce and deliver 2.5 billion pounds of certified, food-safe packaged ice to customers across the United States and Canada.

Arctic Glacier is a North American provider of premium ice products and serv-

ices. Annually, the company produces and delivers premium ice to supermarkets, mass merchants, c-stores, dollar stores, gas stations, liquor stores, as well as many other commercial and industrial businesses. From its headquarters in Philadelphia and 51 production facilities and 60 warehouses and distribution centers across the United States and Canada, Arctic Glacier services more than 75,000 customers. GN

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Finalists for Seeding the Future Global Food System Challenge Announced The Institute of Food Technologists recently announced finalists for the Seeding The Future Global Food System Challenge, an initiative that seeks to inspire and support passionate, creative, diverse and multidisciplinary teams to create game-changing innovations to help transform the food system.

Out of nearly 900 preliminary submissions, four finalists were selected in the Seeding The Future grand prize category, two of which will be awarded $250,000. Six finalists were selected for the Growth Grant, which will award $100,000 each to three winners.

Winners will be announced in January.

Grand prize finalists are: • Council for Scientific and Industrial Research in collaboration with North Carolina State University; AUDA NEPAD SANBio; SinnovaTek (US); National University of Lesotho (Lesotho) and McCain (South Africa) for advancing thermal processing to reduce food waste and address malnutrition to continue flow microwave sterilization to produce shelf-stable products such

as soups, beverages, pet foods and baby foods with a high nutritional profile and affordable pricing.

• International Rice Research Institute, Philippines, to deploy newly developed arsenic-excluding rice varieties that are safer for human consumption in target arsenicpolluted regions to create socioeconomic and human health benefits.

• Solar Freeze for portable, solar-powered cold storage units for rural smallholder farmers of perishable produce to reduce post-harvest food loss that accounts for over 45 percent of fresh produce going to waste among rural farmers.

• WorldFish to produce dried, small fish powder for the preservation of nutrientdense fish for a healthy and affordable option for consumers, especially those who need it most such as young children and pregnant and lactating women.

Growth Grant finalists are: • African Centre for Technology Studies in collaboration with Kenya Industrial Research and Development Institute and United Nations Environment Programme,

Nairobi Office, to promote enhanced access to solar drying technologies to smallholder farmers, providing optimal dehydration of fresh produce for enhanced product quality and post-harvest management.

• Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, for an impact assessment on nutrition related to an increase in the intake of biofortified beans and their agroecological production, the promotion of self-consumption and the stimulation of short marketing cycles based on information and communication technology tools.

• Food Systems for the Future Institute and Afya Feed Ltd., to use black soldier fly larvae to overcome the poultry and aquaculture industry feed affordability challenge. Through a partnership with Protix, a Dutch-based commercial black soldier larvae producer, Afya and FSF will design and scale commercial production to provide an alternative bsl protein as a protein supplement in animal feeds.

• iDE to establish community-managed

vermicompost fertilizer enterprises that incorporate Trichoderma, a beneficial fungus that improves plant growth and yields while speeding up the composting process to transform organic farm and household waste into nutritious food for rural communities while acting as a proof-of-concept to catalyze replication across multiple regions.

• International Institute of Tropical Agriculture to integrate arbuscular mycorrhizal fungi as bio-inoculants to boost banana production in East African Highlands and deliver food security and nutrition for small-scale banana farmers without compromising the environmental, social and economic aspects for future generations at regional and global levels.

• Welthungerhilfe in partnership with Toothpick Company Ltd. for a novel biological innovation to fight Striga (witchweed), the worst pest threat to food security in Africa. One of the first commercially approved bioherbicides in the world, selected strains of locally sourced fungi to help farmers safely and economically restore their crop yield. GN

FDA Teams With 4 States to Combat Human Foodborne Illness Outbreaks California, Florida, Utah and Wisconsin have entered into domestic mutual reliance agreements with the U.S. Food and Drug Administration in a coordinated effort to reduce human foodborne illness outbreaks, reduce duplication of regulatory oversight and increase public health protection by focusing on areas of higher risk.

“Foodborne illness outbreaks are largely preventable but can have devastating consequences for consumers,” said Erik Mettler, assistant commissioner for partnerships and policy in the FDA’s Office of Regulatory Affairs. “The FDA is committed to keeping Americans safe. As part of our commitment, we are using these partnerships to strengthen our relationship with our state regulatory

partners and improve industry compliance with applicable food safety requirements to reduce foodborne illness outbreaks.”

These new mutual reliance agreements help the FDA to work in cooperation with the states of California, Florida, Utah and Wisconsin to rely on, coordinate with and leverage one another’s work, data and actions to achieve a safer national food supply. As envisioned in the FDA Food Safety Modernization Act, the Partnership for Food Protection and the New Era of Smarter Food Safety blueprint, the mutual reliance agreements will enhance the existing relationships with states and government counterparts, moving toward an Integrated Food Safety System.

“A strong, integrated system is essential to a safe food supply,” said Michael Rogers, assistant commissioner for the Office of Human and Animal Food Operations in ORA. “Mutual reliance between the FDA and individual states is one example of the many actions the agency is taking to address our nation’s increasingly complex food production and distribution systems.

“We expect that as more states sign mutual reliance agreements, it will help reduce redundancy and duplication of effort, optimize the impact of our collective oversight, and allow us to build on the long-standing relationships that we have with our state regulatory partners. This is truly a step forward towards achieving a seamless inte-

grated food safety system between the federal and state regulators.”

The FDA will collaborate with partner states on data sharing, risk prioritization, inspections, outbreak investigations, development and monitoring of key metrics and laboratory capacity, among many other key focus areas. The domestic mutual reliance framework provides opportunities for the FDA and partners to jointly identify needs to better protect the public and leverage work from other regulatory programs. In addition, it will provide knowledge to build quality management systems and infrastructures to support national regulatory standards, including those related to resource allocation, training, outreach and information exchange. GN

USDA Celebrates 75 Years of Research Contributions Achieved at Knipling-Bushland Lab The U.S. Department of Agriculture’s Agricultural Research Service recently celebrated the 75th anniversary of the Knipling-Bushland U.S. Livestock Insects Research Laboratory and its historical contributions to the livestock industry and scientific community.

For 75 years, scientists and supporting staff of the Knipling-Bushland U.S. Livestock Insects Research Laboratory have provided invaluable expertise and research

in the field of veterinary entomology in support of ARS National Programs-Food Animal Production, Animal Health, Veterinary, Medical and Urban Entomology and Food Safety.

ARS Administrator Dr. Chavonda JacobsYoung and Congressman Chip Roy highlighted the laboratory’s many contributions, including innovative ways to control and eliminate invasive pests on livestock, such as ticks, the new world

screwworm and blood-feeding flies. In addition, research on the improvement of genotyping (comparison of the genetic material of organisms), development of diagnostic techniques to combat pesticide resistance and genome sequencing can be used to target livestock pest vulnerabilities.

The laboratory, formerly known as the U.S. Livestock Insect Laboratory, was established in 1946 at the Schwethelm ranch in Kerr County, Texas, from a consolidation of

three other laboratories working on screwworm research in Dallas, Uvalde and Menard. It moved to its current location in Kerrville in 1963. In 1988, it was rededicated and renamed in honor of two ARS scientists, Dr. Edward F. Knipling and Dr. Raymond C. Bushland.

The laboratory has collaborated with a diverse group of organizations, universities, beef commodity interest groups and federal and state government agencies. GN

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2022 Continued from PAGE 1 Climate change and its ramifications continue to make an impact. In a webinar on water resilience sponsored by FMI and Food Industry Executive, “collective action” was the key phrase.

“Water challenges are the most hard to solve,” said Amy Halvorson, Cargill’s sustainability manager, strategic initiatives, global sustainability. “But you have to start somewhere. Don’t let perfection be the enemy of good.”

And, of course, the COVID-19 pandemic spurred many trends, from nostalgia cooking to adventure eating to wellness products. Most say they expect those trends to continue well into 2022 and after.

Jeremy Gutsche, CEO of Trend Hunter, has an interesting take on where 2022 is headed.

“The Renaissance Period emerged from the bubonic plague. The Roaring ’20s emerged from the Spanish flu. And now, as we emerge from a new crisis, The Roaring ’20s are coming back,” he predicted in his year-end report. “This is a cyclical pattern of history.

When humans endure a major crisis, it alters our way of living and forever changes our needs. Once we emerge, we begin making up for lost time, rethinking about what is important, and pursuing new lifestyles.

“Meanwhile, competitors work behind closed doors, developing new products, new services and new partnerships. When the new world begins to crystallize, market leaders change, the deck gets reshuffled, and we get to experience how chaos creates both risk and opportunity.”

Gutsche sees consumers with more disposable income – specifically, Boomers and Gen X – are increasingly interested in specialty grocery through direct-to-consumer channels and will gladly pay more for premium products. Not only does DTC consumerism lend authenticity to the product or service, but it allows for proper social distancing and appeals to the eco-conscious, Gutsche said.

The rise in non-dairy milk options has now offered the opportunity for powdered formats, Gutsche said. The powdered vegan milks are more portable and keep longer than liquid products. Non-dairy milk appeals to health-conscious consumers and foodies, as well as vegans and vegetarians.

A growing segment of eco-consciousness deals with reducing food waste, which Gutsche sees continuing with celebrity chefs including Marcus Samuelsson and Matthew Kenney lending their voices to the movement.

“Brands that cater to this growing sect of consumers will become increasingly more popular over time,” Gutsche said.

GOURMET NEWS Gutsche also sees a rise in Asian-influenced healthy foods, from keto ghee to plant-based, gluten-free kimchi and nourishi n g Asian-American snacks, Gutsche isn’t the only expert seeing a move toward upcycled seeds, either on their own or to create sustainable food and beverage products.

“These include wine, protein powders, and energy bars and help reduce food waste and support a zero-waste supply chain,” he said.

“The damaging effects of climate change are now widely understood by the public, thanks to efforts by activists and scientists to raise awareness. As a result, consumer interest and demand for sustainable products have increased, and many individuals are now looking to reduce their ecological footprint by purchasing from brands that prioritize sustainability.

“Products that underscore the ‘reuse’ and ‘reduce’ aspects of their offerings will appeal to these eco-conscious consumers,” Gutsche said.

In an age when “clean labeling” is the standard to meet, Gutsche sees a trend toward using minimalist labeling on childrens’ snack products instead of busy graphics and bold colors.

“In looking to buy for their children, parents will often opt for what appears more beneficial to their children's health,” he said.

Discover Emerging Flavors Whole Foods Market supplemented its seventh annual food trends report by offering Discovery Boxes, a curated assortment of 10 products to represent each of the 10 trends in the forecast.

“Last year, we saw tremendous pandemic-related shifts in grocery buying habits as the world adjusted to spending more time at home,” said Sonya Gafsi Oblisk, chief marketing officer. “As the food industry slowly adjusts to a new normal, we expect to see consumers prioritize food and drink products that deliver additional benefits – like functional sodas and tonics – and products that support their sense of well-being, like urban garden greens and products grown with farming processes that help address soil health.”

Whole Foods Market’s top 10 food trend predictions for 2022: • Ultra-urban farming, producing hyperlocal crops and maximizing efficiency with rooftop gardens.

• Yuzu, a lesser-known citrus mainly cultivated in Japan, Korea and China, is a tangerine-sized fruit popping up in vinaigrettes, hard seltzers, mayos and more.

Chefs are using its limelemon-grapefruit flavor to accent soups, veggies, noodles and fish.

• R e ducetarianism, reducing consumption of meat, dairy and eggs without cutting them out completely and choosing products such as premium grassfed meat and pasture-raised eggs.

• Hibiscus, long trusted in teas and for its vitamin C, is being used for its sweet, tart flavor in the form of fruit spreads, yogurts and beyond. Beverage makers are keeping up, leaning on hibiscus to craft delicious drinks that adopt its signature hotpink hue.

• Buzz-less spirits, a new lineup of drinks that provide the taste and sophistication of cocktails without the buzz. If you want to shake things up, there are elegant mocktail options to explore.

• Grains grown via agriculture practices and farming processes that help address soil health.

• Sunflower seeds, which are branching out of the ballpark and sliding into crackers, ice creams and creamy cheeses. Delivering protein and unsaturated fats, these mighty little seeds are transforming the 21st century snack game. Parents, take note: many sunflower seed-based products are made without nuts, which means allergy-friendly school snacks.

• Moringa, traditionally used as an herbal remedy in India, Africa and beyond, has plenty of nutrients. These fast-growing, drought-resistant trees have been used as a source of food to fight malnutrition in certain parts of the world.

Gaining steam in the U.S. as matcha’s latest alternative, it can be found in powder form and added to make magic in smoothies, sauces and baked goods. It’s also showing up in unexpected products such as frozen desserts, protein bars and packaged grain blends.

• Functional sodas not only taste great but also offer ingredients that balance out the sweetness. These beverages have probiotics, botanicals and come in fruity flavors with unconventional ingredients.

• Turmeric, aka “the golden spice,” has been used for centuries in Ayurveda and traditional Chinese medicine, and has become popular in the U.S. as a dietary supplement. While golden milk lattes and turmeric supplements are nothing new, the spice is taking root as an ingredient in packaged foods such as cereals, sauerkrauts and even plant-based ice cream sandwiches.

Health, Luxury & Mindfulness The food and beverage company FrieslandCampina has identified three major trends for the industry for next year: Healthiness, luxury and mindfulness.

After the difficulties in life brought about

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DECEMBER 2021

by the pandemic, consumers are more interested than ever in making decisions that are healthy and impactful for their own benefit. Food that is healthy or has lasting impacts is going to prove popular in the next year, according to the company.

With a particular interest in premium foods, surprising flavor combinations, interesting fast foods or just plain over-thetop versions of regular food items, consumers want to try new and exciting things, FrieslandCampina said.

And with society moving back toward its pre-pandemic days, consumers want to be more mindful of how they live their life.

This increased social conscience means that consumers are looking to use locally sourced ingredients, to spend more time with friends and buy sustainably. Finding inventive ways to incorporate leftovers into delicious/indulgent soups, sauces, curries and marinades is another feel-good approach.

Getting Prepped Over the past year, 86 percent of meals were sourced from the home, as consumers turned to prepared meals for convenient and versatile mealtime solutions, according to Flavorchem. Home-centric eating occasions and cooking behaviors persist as brands innovate prepared meals with adventurous flavors, natural ingredients, and menu variety to appeal to time-strapped and home-bound consumers.

Consumers are enthusiastic to discover new flavors from around the globe with 65 percent of Americans saying prepared meals are a great way to try a new cuisine.

Campbells launched Well Yes! Power Bowls, a new line of protein-packed microwavable soups including Southwest Style Chicken, Spiced Chickpea and Veggie Chili flavors. U.K.-based Wicked Kitchen recently introduced its plant-based meals to U.S. consumers with internationally inspired recipes from Mexico, Korea, Asia and India.

The pandemic propelled planet-friendly eating as interest in sustainability, plantbased diets, and clean ingredients have gained consumer popularity.

Fifth Season grows its salad kit greens through robotics and AI technology to deliver less waste and more freshness. Banza and Trader Joe’s expanded their vegan-friendly meals to include Chickpea Pizza and Tofu Scrambles, respectively. Meanwhile, consumers can taste the tropics with Loma Linda’s Hawaiian Bowl, a convenient meal solution ready in 60 seconds.

Consumer demand for meal hacks has prompted delivery service providers to diversify their selection with a foray of convenient ready-made meals. Blue Apron launched its first prepared, single-serving chef-made meals that are ready in 5 minutes or less. Freshly entered the plant-based market with meal choices burgers, mac and cheese, and burritos. Chef-to-consumer meal subscription platform Cook Unity plans to triple its roster of 50 chefs by mid2022 to continue their mission of creating elevated at-home dining experiences. GN

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Graeter’s Continued from PAGE 1 feel uncomfortable, but it’s quite an honor.”

It wasn’t an honor he sought, nor one he keeps for himself.

“I was not even sure there was an NFRA Hall of Fame,” he said. “I was surprised and certainly honored. I’m not really sure how they came up with nominating me.

“It’s certainly nice to be recognized, but frankly, I’m a little uncomfortable being honored like this. We’re a fourth – soon to be fifth – generation family business.

There’s no way I’d be here if not for the prior three generations.”

There were multiple nominations to induct him, according to Jeff Rumachik, president and CEO of the NFRA, which no doubt will also surprise Graeter.

“Members of the Hall of Fame are honored for the contributions they have made and the leadership they have provided to the frozen food industry,” Rumachik said.

“They are an elite group of strong supporters and advocates to the industry who have often dedicated entire careers to industry advancement,” he said.

“These pioneers have been mentors and moved the industry forward for the benefit of everyone involved in the industry.”

You can imagine Graeter’s face as he reads that he’s being called a pioneer. Imagine when he sees why he was inducted: “Since becoming CEO in 2007, Richard Graeter built an $80 million brand which has established an unprecedented footprint in the frozen industry,” Rumachik said. “He is an innovative leader that has helped to elevate the entire ice cream category through his devotion to the high quality production of frozen treats.

“Richard is a pioneer in super premium, small batch craft ice cream using the French Pot process. Graeter’s is the last small batch ice cream maker still dedicated to this timehonored process, making their ice cream 2½ gallons at a time and hand packing each carton.

“Richard has dedicated his career to creating strong retail partnerships, expanding local scoop shops and generating a brand presence that has been featured on Bloomberg, the Today Show, People Magazine, Bobby Flay and more.”

Graeter knows what an impact the ice cream has had on others.

“In Cincinnati, it becomes part of your being,” he said. “It’s inseparable from who you are as an individual.

You know Graeter’s is something that makes people smile and their eyes light up. It’s exciting growing u p

GOURMET NEWS like that and impossible to envision a future separate from it. I knew it was always what I wanted to do.”

Not that working in a family business is always as smooth as, well, ice cream.

Whenever there was a squabble, Graeter’s father would say, “Get over it and get back to work.”

“I don’t want to say being in a family business is easy.

But with my cousins, my father, my uncle, my brother, it’s a business. The ice cream comes first, not the business.

“It’s not about margins and profits anymore,” Graeter said. “It’s really about this wonderful brand my family has had for over four generations. It means something in Cincinnati. It means something for all the birthdays that have been celebrated with it. A dear family friend passed away and he wanted Graeter’s served at the celebration of his life.

“I view our family as custodians of Graeter’s,” he said. “It’s larger than the family.

“Because we chose to be good custodians of it, we chose to honor the process our grandparents started. In 2010, we modernized production so we could crank out more product, but it’s still the same ice cream.”

Adding flavors that past generations would never imagine – Chunky Chunky Hippo, Brown Butter Bourbon Pecan, Caramel Macchiato and more – is one thing, but changing the recipe is unthinkable, Graeter said.

“No generation has done that and, God willing, none will,” he said.

What every Graeter generation has struggled with is keeping up with demand.

“Right now, we’re selling as much ice cream as we can sell,” Graeter said.

But each generation also chose to do its best to grow the brand.

“It’s a choice my grandmother made at 19

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DECEMBER 2021

“How do we scale up without losing our soul?” he said. “How do we distribute a food product under state commerce and stringent federal regulations that used to be a backroom kind of process?

“As a kid, my daddy, grandpa, aunts, uncles, cousins and I peeled peaches on the marble-top table in my grandpa’s kitchen. The kids peeling the peaches, throwing the pits in a bucket and that afternoon, it would be ice cream. You can’t do things like that today. There are things like pasteurization, all the things a modern food manufacturer has to do.” when she took over after her husband There’s a reason Graeter’s is the only ice died,” he said. “A few years later, in 1926, cream mass produced under modern conit continued with modern refrigeration ditions the old-fashioned way. technology. My cousins and I didn’t do any“Nobody’s crazy enough to make ice thing different. We followed their footcream that way,” Graeter said, laughing. steps.”

“It’s way high on labor. Every one is packed Graeter’s complies with all of the necesby hand. Our ice cream comes out too sary steps for food safety while still churnthick to go through automatic filling equiping out its ice cream in 2½ gallons in ment. That kind of craziness is a true dedbatches of 40. ication to a small batch world.

“When I was a kid, we only had four,” “I call it the latest in 19th century techGraeter noted. nology wrapped around a 21st century op“Our brand, our company acknowledged eration.” that certainly, the most important thing I Now, Graeter is approaching another did was welcome non-family members into milestone each generation before faced. our team. In my father’s generation, all of “The one great task I have left,” he said, the managers were Graeters. To bring in “is that my cousins and I pass this off to the fifth generation, which now includes both Graeter’s family members as well as team members who might not have the last name Graeter, but have helped us achieve success of the brand for an—J– RICHARD GRAETER, PRESIDENT AND CEO OF GRAETER’S other generation of customers.

“It’s a job that only comes once in a gennon-family members, that’s a really big part eration and it’s a big job,” he said. of being able to leap from a little local ice Graeter’s children, Kate, 18, and Will, 20, cream shop to a national brand in nine intend to follow in their paternal generacities, five states and 6,000 grocery stores.” tion’s footsteps as do their cousins, Graeter Thanks to what Graeter jokes is “dumb said. luck,” the brand landed in Kroger-owned Due to COVID concerns, the NFRA Hall stores nationwide due to its store location of Fame ceremony was postponed until the a mile from the grocery giant’s Indianapolis 2022 NFRA Convention, Oct. 15-18 in Orheadquarters. lando, Florida. Graeter will accept on be“It’s a little luck and a lot of hard work,” half of his extended family.

Graeter conceded.

“Whoever nominated me, on behalf of As a 21st century Graeter CEO, he my family and team, I’m honored to be a knows that innovation is key to survival. part,” he said. GN To a point.

“Graeter’s is something that makes people smile and their eyes light up. It’s exciting growing up like that and impossible to envision a future separate from it. I knew it was always what I wanted to do.”

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Impulse Purchases Continued from PAGE 1 Callender frozen pies and Mrs. Butterworth’s syrups.

“As we transition from cooking and preparing so much more at home, there is probably a little fatigue,” she explained. “We want to try something different or something that we haven’t had before. You see people walking through the store and see pancakes – we haven’t had that in a long time – so they switch things up.”

Kimmell agreed.

“We saw cool trends like comfort food and nostalgic food. People started buying the classics again that they haven’t eaten since they were kids like Lucky Charms and Kraft Macaroni and Cheese. I have to believe that those purchases in stores were impulsive, not something on a list on the mission to the grocery store to fill the pantry. When we were on lockdown at home, people wanted comfort and those nostalgia cookies, crackers and snacks I have to believe were impulsive.

“The other thing we have seen relates to e-commerce things like premium frozen pretzels and ice cream delivered to homes for an at-home experience,” Kimmell said.

“I suspect those, too, were impulsive, maybe something someone saw on social media.”

What qualifies as an impulse purchase, especially those at the front of the store, has been evolving even before the pandemic.

The growing trend toward better-for-you

Ethnic Aisles Continued from PAGE 1 many consumers into the frozen food aisle, as fresh foods became scarce. There, products from companies including Saffron Road, also benefited from another trend millennials have driven: the demand for authentic flavors and natural flavoring.

Back to the concept of ethnic aisles, though, a frozen entree can’t be shelved just anywhere in the store, but what about that na’an bread, fish sauce or rice wraps? Plus, as 40 percent of the country identifies as ethnically diverse, according to the U.S. Census, many more are wondering if products once contained in the ethnic aisle should be shelved elsewhere, too.

“Ethnic foods are the new normal in America,” Durrani noted.

“Global cuisines are really driving a lot of growth and for many retailers and brands, that’s lucky for us.”

He added that Saffron Road is fortunate to partner with Whole Foods and Kroger to carry products nationwide.

GOURMET NEWS products has affected the array of snacks and sodas.

“One of the things we will continue to see,” Kimmell said, “is diversification. In the beverage cases at the end of registers for a long time were all just sodas. When you look at them now, there’s a pretty big range of beverage options that are speaking to

more than one kind of consumer in that impulse moment.

“When you have that shopper held hostage at the register for a few minutes, you’ve got to have things to pique everyone’s interest,” she said.

Country Archer created a line of highquality, plant-based snacks as well as zerosugar jerky (a register staple impulse purchase) and grass-fed meat sticks, such as its limited edition Death Reaper smallbatch jerky made with Carolina Reaper chiles. To promote the Death Reaper, launched in October, the company held a social media challenge with #DeathReaperChallenge, asking consumers to post their reactions to the jerky (the packaging includes a warning to wear a protective glove when handling the jerky) online.

Traditional, long-loved brands also need Durrani sees no reason why products in the ethnic aisle can’t also be shelved in other places, among other similar products because, like other companies, Saffron Road also promotes its clean labeling; highquality, better-for-you ingredients; and convenience beyond its authentic recipes and traditional cooking methods from its wellqualified chefs. The company insists on non-GMO ingredients and meats from farms that can prove the animals are humanely raised.

This fall, Saffron added a line of artisan wraps in three flavors – Bean & Cheese, Samosa with Chickpeas and Butter

Chicken – that combine an ancient flatbread tradition from the Mediterranean with South Asian spices and flavors.

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DECEMBER 2021

to change with the times, Lind said.

“Slim Jim has a huge presence at the stores as the top meat stick brand,” she said. “We need to make sure it shows up in all buying moments everywhere people make snack purchases.

“When you think about the permanent fixtures located in the front end of the store in the checkout lane, they’ve designed things like candy bars that are more horizontally centered. We came up with a new product for the new caddy that really captures those buying moments.”

Meet Slim Jim Monster Shortboi, a stubby version of the familiar, slender Slim Jim sticks, which still are sold.

Some retailers are better at presenting impulse opportunities than others.

“Costco is a master at it,” Kimmel said.

“People go in there with the mindset that they’ll find that one cool thing – not 50 of them. There’s always something cool to find in those stores.”

Whatever the future holds, impulse purchases will continue to evolve. A recent study from the University of Florida backed previous research that people who are important in consumers’ lives influence impulse buys, but the parent/child relationship outranks them all.

“If a person is surrounded by others while shopping and receives purchasing suggestions, they are more likely to act on those suggestions and increase their expenditure,” said Zhifeng Gao, professor of food and resource economics.

“Products marketed for married couples and households with children could significantly benefit from appealing to children since shoppers in these households are more likely to respond to their children’s shopping suggestions,” Gao said.

Other findings showed males are more

likely to buy on impulse with suggestions from parents; compared to women, men are more likely to buy on impulse with suggestions from parents and colleagues; and men are less likely to make such a purchase with suggestions from their children and significant others.

“Knowing that female shoppers are more likely to be influenced by their children and close friends, while male shoppers are more likely to be affected by their parents and colleagues provides valuable insights on utilizing marketing campaigns for products intended for each gender,” said Gao. Mars Wrigley recently announced an ambitious Accelerating Impulse Moments insights platform that it says will shape impulse purchases across channels. Platforms include snacks aisle optimization, secondary display growth, transaction zone reinvention and digital solutions execution.

Mars Wrigley introduced the model with its partner Kum & Go as a partner in 2019.

“Mars Wrigley’s most strategic c-store testing partnership reimagined the store layout which not only triggered confectionary purchases, but also purchases of products in adjacent categories as well, ultimately delivered strong results and growth,” the company announced at the Sweets & Snacks Expo in Indianapolis.

Consultants and companies will continue to explore how to tap into that emotion that makes consumers toss a product into the shopping cart, perhaps until they find a way to bottle it.

“There’s a lot of joy in impulse buying,” Kimmell said. “But there’s also a lot of judgment and it’s affected by finances. But particularly in the grocery store space, there’s the opportunity for a small measure of joy.” GN

“We have an experienced team of chefs and food scientists and by consensus, put ideas forward,” Durrani said. “They’re all focused on the development of the brand.”

The team studies which categories the brand should be in and what trends are growing in restaurants and foodservice.

“Whatever is happening in the white tablecloth restaurant with global flavors, we see if there is any data to back it up,” Durrani said.

While many global cuisines have yet to make their way into nationwide groceries, they’ll only migrate into the mainstream if and when the data shows they’ll get a good reception.

“I think Filipino, Peruvian, Vietnamese food – they all belong on the American table,” Durrani said. “We launched Korean cuisine early on and while it’s done amazingly well for Amy Chung, it didn’t do well for us. But we’ll be ready when the timing is right.”

Moving forward, Durrani sees big signs that Saffron Road will continue to appeal to more consumers as pandemic recovery begins.

“Another thing that has occurred is that we’re seeing restaurant prices go up like

crazy,” he said. “A Saffron Road meal costs one-fifth of a restaurant meal. And we’re seeing fresh foods pick up a lot, costing as much as 50 percent more.

“Consumers value convenience,” he added. “As everyone goes back to work and offices open up, more consumers will take a frozen entree to work because it provides convenience and value.”

Durrani said Saffron Road’s size, compared to the huge frozen food corporations, buffered it during the pandemic, with no major supply chain disruptions as it sources from shelf-stable ingredients.

“It goes to speak for the consistency of smaller food brands being more nimble,” he said. “This is a good lesson for smaller brands to prove their ability to react to crises.” GN

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GOURMET NEWS

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featured products

I N D U S T R Y

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GOURMET NEWS

Stonewall Kitchen Dark Chocolate Torte Chocoholics, rejoice! From the specialty food makers at Stonewall Kitchen comes a new mix for one intensely decadent dessert. Featuring chocolate chips, semisweet chocolate and two types of cocoa powder, the Dark Chocolate Torte is rich and indulgent in all the right ways.

To whip up this restaurant classic at home, customers need only add a couple common pantry items. From there, the process is simple: Eggs and butter are incorporated with the mix to form a thick, fudgy batter that bakes for about 25 minutes until just set. Once cooled, the finished torte can be garnished with an optional sprinkling of powdered sugar or a

dollop of homemade whipped cream to create the perfect presentation.

Made without flour and certified gluten free, it’s a sweet treat that all can enjoy, serving as an elegant end to dinner parties or an indulgent latenight bite for solo snaking.

Stonewall Kitchen www.stonewallkitchen.com

and crack for a delicious snack!

Jake’s 7-ounce cans, which include flavors such as Bleu Cheese Cracked Pepper, Bloody Mary, Mesquite Smoked, Hatch Chile, Maple, Barbecue and Buffalo, have a cool, classic appearance.

Jake’s Nut Roasters products look great on store shelves, kitchen counters or table centerpieces for sharing and entertaining.

If you are looking for a gift, be sure to try some of Jake’s bold and unique almond products, “Straight From Jake’s Orchard” to you.

Jake’s Nut Roasters can also be found on Amazon.

Jasper Specialty Foods 800.255.1641 www.jasperspecialtyfoods.com www.jakesnutroasters.com

Country Fresh Fudge As 2021 ends, most employers find that the labor shortage continues and more customers want contactless packaging.

For fudge sales that don’t require extra help and offer exceptional quality, Country Fresh Fudge 12-ounce and 6-ounce packages are the perfect solution for all types of retailers. The attractive packaging allows the consumer to see the fudge itself.

Available in more than 80 amazing flavors that are made with only the finest of ingredients such as Belgian chocolate, AA grade butter, sweet cream, cane sugar and Dutch cocoa. Country Fresh Fudge is also available in keto friendly, sugar-free flavors. Low-cost private labeling is also

available for those looking to make it their own.

All containers have a 9month shelf life; 12ounce trays are packed eight per case, while 6-ounce trays are packed just 12 per case.

Country Fresh Food & Confections, Inc. 800.545.8782 info@countryfreshfood.com www.countryfreshfood.com

Lioni Latticini, well-known producer of Fresh Mozzarella, Burrata and Bufala Cheese, proudly introduces Stracciatella Panna di Latte for sale in retail stores. This ultra-rich creamy filling is the delicious center of Lioni’s award-winning burrata. This ever-popular fresh cheese is artfully crafted out of delicate shreds of pasta filata mozzarella and the finest authentic Italian cream.

More than a spread, this luxurious cheese is traditionally used atop pizzas, folded into seasonal salads and added to a favorite pasta dish. Lioni Stracciatella elevates the simplest dishes into sophisticated and elegant culinary presentations.

The sleek retail packaging reflects the product’s Italian authenticity and distinct taste.

Lioni looks forward to seeing this new addition to their premium line on all of its retail partners’ shelves.

According to Salvatore Salzarulo, founder and head of production at Lioni, “Stracciatella is the ideal extension to our retail product line. It is a tremendous opportunity to bring Lioni’s adored specialty cheese currently found in restaurants and foodservice direct to consumer.”

Stracciatella Panna di latte has a shelf life of 21 days from date of manufacture and is available in six 1-pound cups for retail and two 5-pound tubs for foodservice.

Lioni Latticini Inc. 908.686.6061 www.lionimozzarella.com

North Coast Organic Apple Sauce Kick off the New Year right with a good mix of healthy, great tasting, better-foryou products!

Celebrating 100 years of expertise in the apple industry, North Coast Organic knows what it takes to produce apple sauce unlike any other. Using only USA grown, certified organic apples, all North Coast products are made with whole apples, which means NEVER from

pre-made purees or concentrates – and without any added sugars or preservatives – so you can really taste the difference.

Whether it’s for baking or eating straight out of the jar, North Coast Organic does not disappoint. Join the celebration.

Also available in snack size: 4-ounce cups and 3.2-ounce pouches.

Recipes: Apple Sauce, Cinnamon Apple Sauce, Fruit+Veggie Apple Sauce, Probiotic Apple Sauce, and single varietals, too.

North Coast Organic 707.329.6304 www.northcoast.organic

Darrell Lea Chocolate Blocks and Balls Ranges Darrell Lea is proud to announce the arrival of chocolate blocks and balls ranges to the United States in the spring of 2022.

These products – filled with yummy, crunchy, gooey, chewy bits – are here to bring a smile to your day. The block range will include the Traditional Rocklea Road milk chocolate block, smooth and creamy plain milk chocolate block, milk chocolate peanut brittle block and last, but not least, milk chocolate caramel craving block. The balls range will include the milk chocolate chewy caramel balls and milk chocolate chewy raspberry balls.

The new chocolate ranges will be nonGMO, 100 percent palm oil free as well as

100 percent cocoa raw material that is sourced sustainably. Darrell Lea loves making chocolate. And now Darrell Lea is proud to partner with the Cocoa Horizons Foundation, sourcing sustainable cocoa for its entire range of chocolate goodies. Darrell Lea knew this had to change. In 2018, the company made the decision to source 100 percent sustainable cocoa. To do so, Darrell Lea turned to Cocoa Horizons, whose award-winning cocoa sustainability program creates real change. Since then, Darrell Lea has not looked back.

Darrell Lea customerservice@darrelllea.com www.darrelllea.com

Dave’s Gourmet Creamy Hot Sauces

New Hard Seltzer from Sparkling Ice Sparkling 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 Refresher, Ruby Fizz and Strawberry Citrus Smash, each with 4 percent alcohol, zero sugar and only 80 calories. It’s offered in slim 12-ounce

DECEMBER 2021

Lioni Latticini Stracciatella Panna di Latte

Jake’s Nut Roasters Almonds Jake, a fourth-generation member of the Jasper Family, is proud to continue the farming traditions of his great-grandfather that have been passed down for over 70 years. Jake’s Nut Roasters is a unique line of specialty almond snacks with distinctively bold, creative flavors.

These almonds are in fact “Straight From Jake’s Orchard,” showcasing the company’s vertical integration and commitment to sustainable growing practices. Produced in a dedicated peanut-free facility, these premium California almonds are dry roasted and seasoned in small batches to deliver exceptional quality.

Jake’s Roasted Salted Inshell Almonds are packaged in a unique and reusable 16ounce burlap bag, allowing for easy access and convenient storage – just twist

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cans in a 12-can variety pack.

Sparkling Ice www.sparklingicespiked.com

Dave’s Gourmet Creamy Hot Sauces are delicious, versatile condiments with a touch of heat and a clear chile flavor. They are whipped at high speed, which gives them a creamy feel, and are gluten free and vegan.

The sauces are balanced with chiles, garlic, vinegar and other savory ingredients. They come in three flavors: Creamy Garlic Red Pepper, Creamy Roasted

Jalapeño and Creamy Ginger Citrus.

The sauces can be found in many top retailers or online.

Dave’s Gourmet www.davesgourmet.com

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GOURMET NEWS

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DECEMBER 2021

impulse

buys SoBar

SoBar, an innovative protein bar brand, launches a game-changer for drinking smarter with a range of bars that help reduce alcohol absorption and improve the drinking experience.

When eaten just before drinking, SoBars will reduce the intensity that an alcoholic drink can have on your system. Simply put: SoBar helps slow your buzz – making it easier to coast evenly at a pleasant tipsy feeling, rather than getting groggy and out-of-it all too soon.

SoBar has won numerous industry awards for its flavor. SoBar is sweetened with sugars found in nature, including the low-caloric sugar Allulose, with no high intensity/artificial sweeteners. SoBar has a great natural taste as well as a strong nutritional profile.

Gluten free and offered in three delicious flavors – Caramel Macchiato, Honey Peanut and White Chocolate Almond – everyone can find something they enjoy. The all-in-one convenient 130-calorie, protein-packed bar is filling enough for athletes, people on the go and even kids.

The next time you have a wedding to attend, a long day followed by happy hour or are just hungry, make sure you have a SoBar on hand.

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

Green Mustache Plant-Based Snacks

Silverland Bakery Retail Ready Brownies, Bars

Founded by Iranian American entrepreneur Athena Uslander in 1983, Silverland Bakery began with a family recipe for a double chocolate brownie and a gap in the market for wholesale brownies. Mission accomplished and more.

New in 2021 is Silverland Bakery’s retail ready program with single serve, 4-ounce brownies or bakery bars in a clear clam shell.

As with all of the Silverland products, they’re all natural and non-GMO. Available private label or branded, they include a UPC, ingredients and nutritionals.

For more information, call 708.488.0800 or go to www.silverlandbakery.com.

Brooklyn-based Green Mustache is focused on creating innovative, delicious plant-based snacks. Inspired by a childhood classic, Mustache Munchies are baked “cheese” crackers updated to appeal to a broader demographic as they are also organic, gluten free, vegan and made with clean, healthy ingredients. In keeping with the company’s belief that healthy foods can be delicious and fun, the crackers are also formed in a whimsical handlebar mustache shape – making it hard not to play with your food!

For more information, go to www.getgreenmustache.com

GOURMET NEWS

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DECEMBER 2021

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Country Archer Provisions Death Reaper Jerky

Made in small batches with Carolina reaper chiles (said to be the world’s hottest pepper at 2 million Scoville heat units) and grass-fed meat, Country Archer Provisions has launched a limitededition Death Reaper jerky. Each 1-ounce bag comes with a warning label and glove. Death Reaper Beef Jerky is made with grass-fed and finished beef and has no soy, preservatives, MSG or nitrates/nitrites. Get ’em while they last on Country Archer’s website – if you dare. For more information, go to www.countryarcher.com.

Brothers All Natural Freeze-Dried Fruit Crisps

Brothers All Natural has launched Freeze-Dried Fuji Apple and Mango Fruit Crisps in a large, shareable 1-ounce pouch. Fuji Apple Fruit Crisps are one of the company’s most popular flavors, while Mango is a new and long-awaited addition.

Fuji Apple and Mango Fruit Crisps are a convenient and fun way to eat fruit, making them the perfect anytime snack. The fruit is freeze-dried in a gentle dehydration process used for preservation of high-quality foods – keeping nutrients, flavor and texture intact. The light and deliciously crispy fruits go great in recipes, lunchboxes or simply as a tasty snack on the go.

One bag of Freeze-Dried Fuji Apple Fruit Crisps is equivalent to 2⅔ cups of fresh fruit, more than the full amount of fruit advised to consume per day, with just 110 calories.

Also containing just 110 calories, one bag of Freeze-Dried Mango is equivalent to 1½ cups of fresh fruit.

The crisps are Kosher, non-GMO and free from peanuts, tree nuts, soy, dairy and gluten.

For more information, go to www.brothersinternational.com or www.brothersallnatural.com.

Vegky Shiitake Mushroom Jerky

Vegky, a vegan shiitake mushroom jerky snack packed with countless health benefits was launched in August 2019. It all started with owner Thomas Hong’s desire to become vegan since his college days. He had a hard time finding a meat substitute with the tenderness and umami of real meat. He found a type of jerky made from shiitake mushrooms to eat in place of meat on his dinner plate and a snack in between meals to curb his hunger.

It hit the spot and he was able to give up meat completely. Unlike other mushroom jerkies (made from the cap) that are rubbery and chewy, these are made from the stem of shiitake mushrooms and are meaty.

The texture even has meat jerky lovers fooled. They’re bursting with umami and tenderness of meat, but without the cholesterol and contains 12 grams of fiber per 70 gram bag.

Hong brought Vegky, a delicious vegan snack with five flavors (Original, Spicy, Pepper, Curry and Wasabi) from his homeland of Taiwan, and it has steadily grown in the U.S. market and abroad.

Vegky is redesigning its package and releasing a new flavor, Smoky BBQ, which will hit the market in January.

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

Flax4Life Muffins

About a decade ago, when several members of a Bellingham, Washington, family became ill with what was eventually diagnosed as celiac disease or gluten intolerance, the idea arose to turn the family’s baking business into one that produced flax-based, gluten-free products.

With four generations of baking in the family, taste was also paramount. Soon, Flax4Life was creating healthy products with all-natural ingredients that taste delicious.

Flax4Life makes granola, cookies, brownies and muffins – with blueberry as the best-selling muffin.

For more information, call 877.352.9487 or go to www.flax4life.net.

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EDITOR’S PICKS

GOURMET NEWS

Broadway Basketeers Bakery Box

Swamp Dragon Hot Sauce

Broadway Basketeers 888.599.4438 www.broadwaybasketeers.com

Swamp Dragon www.swampdragonhotsauce.com

What better way to celebrate an occasion or holiday than to send a Broadway Basketeers Bakery Box that is filled to the brim with freshly baked gourmet treats? Each bakery gift is beautifully presented in a lovely gift basket, serving tray or gift box.

Once you have selected the perfect gift for your recipient, you can add your own personal touch to your bakery gift by customizing the message card. Each bakery gift includes a message card that can be personalized, allowing you to wish them well in your own words.

At Broadway Basketeers, all the scrumptious bakery treats are made with premium and fresh ingredients. All items are freshly baked and individually sealed to ensure that they will arrive fresh and ready to be indulged. In addition, the individually sealed items are safe to share with others.

All gift baskets are 100% Certified Kosher to ensure that everyone can enjoy the gourmet baked treats.

HADID Caviar

Belgian Boys’ Upcycled Stroopwafel

The Brooklyn-based food startup Belgian Boys is partnering with Misfits Market to launch Upcycled Stroopwafel – available exclusively via the Misfits online marketplace. What is an upcycled stroopwafel, you say? Listen to Belgian Boys Co-founder Gregg Galel: “In the process of making the round cookie shape of the stroopwafel, there are delicious waffle pieces left behind. Typically about 3 percent of scraps are mixed back into the batter, but we upped the game to take more than four times the delicious leftovers and minimize food waste as much as possible.”

The Stroopwafel is one of Belgian Boys’ best-selling treats.

Like the original, the Upcycled Stroopwafel is made with premium non-GMO ingredients and is Kosher certified, nut free and free from high fructose corn syrup, artificial flavors, colors or preservatives.

HADID Caviar www.hadidcaviar.com

Belgian Boys www.belgianboys.com

Cibo Vita, a leader in the functional snacks movement, recently launched its Nature’s Garden line of probioticenhanced dried fruits. Adding to its award-winning Probiotic Apricots, Nature’s Garden is expanding the probioticenhanced dried fruit line to include Mixed Berries, Tart Cherries, Raisins, Cranberries, Dates and Prunes.

Many consumers are experiencing “pill fatigue” due to all the supplements that they feel they need to stay healthy in their quest for preventative health. They are looking for ways to get their nutritional and dietary supplement needs through their food.

Probiotic-enhanced dried fruits are a great, natural option to help them on their journey to self-care.

The Apricots are sold in a 40-ounce size; Tart Cherries in a 20-ounce size; and Dates, Prunes, Cranberries, Raisins and Mixed Berries in 12-ounce sizes. The products contain between 100 and 140 calories and up to 3 grams of fiber per serving. They contain no fat, cholesterol, sodium or added sugar.

This award-winning, versatile spread is rich and savory with a hint of sweetness. It is part condiment, part jam – delicately balanced with black garlic and shallots, then finished with aged balsamic. Spread it on a wheel of Brie, heat and serve with crostini for an easy appetizer.

Bellisari’s products feature a few secret ingredients for a distinctive taste, while keeping with that familiar feeling of gatherings in the kitchen, the heart of the home. It pairs well with Chardonnay.

Cibo Vita www.naturesgarden.net

Spread-mmms Artisanal Spreads

Spread-mmms is a line of small batch, artisanal olive tapenade and savory spreads that are handcrafted in New York City. They are used as flavorful appetizers, cheese pairings, sandwich spreads and flavor enhancements to the users’ own recipes.

The Olive Tapenade with Beldi Olives, Garlic & Rosemary and Orange Marmalade with Olives, Garlic & Thyme (a.k.a. Mischievous Marmalade) are plant based (vegan friendly) and come in recyclable containers (recycling rules, of course, vary by community). They are available in select specialty shops (including Saxelby Cheesemongers, Kalustyans, Mekelburg’s, etc.), mostly in New York, select cities and online. The tapenade is also available as an item in the Cheese & Savory Gift Crate through Williams-Sonoma.

Spread-mmms just launched its Starter Set, a mixed case of olive tapenade and savory orange marmalade. This Starter Set is an easy way to offer a little bit of sass to cheese and charcuterie boards, without taking up much shelf or fridge space.

Spread-mmms 917.727.8116 www.spread-mmms.com

DECEMBER 2021

Swamp Dragon Hot Sauce, the world’s only Liquor Hot Sauce (no vinegar), is now available at select H-E-B stores in Texas and online.

Matt Beeson of Baton Rouge, Louisiana, is the mind behind Swamp Dragon hot sauces. Other shelf-stable hot sauces rely on acetic acid (vinegar) as a preservative. But vinegar’s sour overpowering flavor and aroma put Beeson off.

After two years of market research, Beeson found that no other sauces are based in liquor. Many are infused or flavored with liquor, but none of these sauces contain alcohol, which is a critical preservative without vinegar. So Beeson fundamentally reimagined hot sauce – and Swamp Dragon was born.

Swamp Dragon’s Bourbon Hot Sauce works great in gumbo and red beans and rice. The Tequila Hot Sauce is a perfect compliment to Latin cuisine. Beeson has drizzled Rum Dragon over gingersnap cookies and vanilla ice cream, and the anise-tinged Ouzo Dragon works well on everything from pho to sushi rice to baklava.

Founded in 2017, Swamp Dragon won eight various hot sauce awards that year, and many subsequent awards.

Supermodels Gigi and Bella Hadid have partnered with their bon vivant father, Mohamed Hadid, to launch the first celebrity caviar. HADID Caviar had barely hit the market when it was hailed as “the world’s most desirable caviar” not only for its luxuriousness, but its alignment with amFAR, the global non-profit dedicated to support AIDS research, HIV prevention, treatment education and advocacy of AIDSrelated public policy.

Beyond the celebrity aspect of the caviar, the brand’s farms are supplied with state-of-the-art technological systems and technologies, which allows them to recreate sturgeon’s natural environment. The caviar is picked and hand packaged.

HADID Caviar’s products are fully traceable and recognized as the crème de la crème approved by Michelin-starred chefs around the world and trusted by top restaurants.

Nature’s Garden Probiotic-Enhanced Dried Fruits

//

Bellisari’s Balsamic Shallot & Black Garlic Spread

Bellisari’s www.bellisaris.com

Watcharee’s Thai Sauces

Watcharee’s, a leading national brand of authentic, ready-to-eat Thai sauces, has entered into a partnership with Stop & Shop to sell its premium quality products in 400 stores across the Northeast. Created

by Watcharee Limanon, a recognized Thai culinary artist from Bangkok, Watcharee’s sauces embody Thai regional traditions with their diverse cultural influences. All sauces are manufactured from fresh, traditional ingredients, including aromatic herbs and spices, rich coconut milk and tangy tamarind.

Items available at Stop & Shop include the best-selling peanut sauce and pad Thai sauce, as well as Thai red curry and Thai coconut curry, which are relative newcomers to the line. The red curry sauce, which is a mainstay in southern Thailand, is bursting with turmeric, while the coconut curry sauce, known as khao soi, is a rich and comforting noodle soup from northern Thailand. Watcharee’s sauces are available in both multiuse jars and easy pour pouches.

All Watcharee’s products are non-GMO verified, plant based, gluten free and vegan with no artificial preservatives or other additives.

Thai Culinary Arts Studio, LLC www.watcharee.com

42

GOURMET NEWS

//

DECEMBER 2021

SMORGASBORD Heinz, Aldrin Space Institute Create Martian Tomato Ketchup of Heinz tomatoes, from the brand’s proprietary tomato seeds, with the exacting qualities that pass the rigorous quality and taste standards to become its iconic ketchup.

Two years ago, Heinz and its Tomato Masters set out to successfully launch the first-of-its-kind experiment that has become one of the largest projects of its kind related to Mars ever conducted. Experts in analyzing difficult soil conditions, picking the perfect seeds and implementing worldleading agricultural techniques played a crucial role in ensuring the taste of Heinz Tomato Ketchup.

Heinz partnered with astrobiologists to discover how to grow premium-quality ketchup tomatoes in harsh environmental conditions, such as those found on Mars.

The brand unveiled its first bottle of Heinz Tomato Ketchup Marz Edition, made with tomatoes grown by recreating similar soil, temperature and water conditions on Earth to those found on the Red Planet.

Through a collaboration with a 14-person astrobiology team over nine months at the Aldrin Space Institute at Florida Tech, Heinz simulated growing tomatoes on Mars. The team successfully yielded a crop

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Ariston Specialties

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Bellucci Premium

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Busha Browne’s

29

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Champignon North America

35

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Country Fresh Food & Confections

25

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Darrell Lea

2

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EU3

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FrieslandCampina

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J&M Foods

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Lioni Latticini Mozzarella

23

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MarDona Specialty Foods

22, 44

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Monti Trentini USA

15

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Nature's Earthly Choice

43

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Paesana Products

11

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Redondo Iglesias

34

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Stonewall Kitchen

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Teapigs USA

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The French Farm

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The Spice Lab

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Statement of Ownership, Management and Circulation

Publication Title: Gourmet News Publication Number: 544-070 Filing Date: November 30, 2021 Issue Frequency: Monthly Number of Issues Published Annually: 12 Annual Subscription Price: Free Complete Mailing Address of Known Office of Publication: 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Contact Person: Jamie Green, Telephone: 520-721-1300 Complete Mailing Address of Headquarters or General Business Office of Publisher: 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Publisher: Kimberly Oser, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Editor:AJ Flick, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Owner: Oser Communications Group, LLC, Kimberly Oser, P. O. Box 30520, Tucson, AZ 85751 Known Bondholders, Mortgagees, and other Security Holders Owning or Holding 1 percent or more of Total Amount of Bonds, Mortgages, or Other Securities: None

Although Heinz Tomato Ketchup Marz

Edition bottles are not available for purchase, a batch of out-of-this-world ketchup was unveiled at Heinz HQ, where the experimental sauce has undergone rigorous quality testing to get the green light to become certified bottles of Heinz Tomato Ketchup.

The team at the Aldrin Space Institute, led by Dr. Andrew Palmer, has submitted the first of three papers for scientific publication that charts the mission.

“Before now, most efforts around discovering ways to grow in Martian-simulated conditions are short-term plant growth studies,” Palmer said. “What this project has done is look at long-term food harvesting. Achieving a crop that is of a quality to become Heinz Tomato Ketchup was the dream result and we achieved it. And working with the Tomato Masters at Heinz has allowed us to see what the possibilities are for long-term food production beyond Earth.”

Heinz Tomato Ketchup has already made it beyond Earth into the solar system and has been enjoyed by astronauts aboard the International Space Station for many years, including former NASA astronaut and professor of mechanical engineering Mike Massimino, who serves as an ambassador of Heinz Tomato Ketchup Marz Edition.

In addition to studying how to grow tomatoes in Mars-like conditions, the Kraft Heinz Company continues to invest in its commitments to environmental social governance goals including using 100 percent sustainably sourced Heinz Ketchup tomatoes by 2025. GN

Issue Date for Circulation Data Below: September, 2021

Average No. Copies Each Issue During Preceding 12 Months

Total Number of Copies (Net Press run) 24,758 Paid and/or requested distribution Outside County Paid/Requested Mail Subscriptions 14,075 In-County Paid/Requested Mail Subscriptions 0 Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and other Paid or Requested Distribution Outside USPS 0 Requested Copies Distributed by Other Mail Classes Through the USPS 10 Total Paid and/or Requested Circulation 14,085 Nonrequested Distribution Outside County Nonrequested Copies 10,574 In-County Nonrequested Copies 0 Nonrequested Copies Distributed Through the USPS by Other Classes of Mail 0 Nonrequested Copies Distributed Outside the Mail 100 Total Nonrequested Distribution 10,674 Total Distribution 24,758 Copies Not Distributed 0 Total 24,758 Percent Paid and/or Requested Circulation 56.9% Publication of Statement of Ownership for a Requester Publication is required and will be printed in the December 2021 issue of this publication.

I certify that all information furnished on this form is true and complete. /s/Kimberly Oser, Publisher 11-29-2021

No. Copies of Single Issue Published Nearest to Filing Date 24,734

14,064 0 0

10 14,074 10,560 0

0 100 10,660 24,734 0 24,734 56.9%

Consumers Favor Local Retailers for Holiday Shopping Shopper sentiment and insights from Vericast show that consumers expect value, want to spend more and plan to shop locally in-store this holiday season.

Vericast recently commissioned an online survey of 1,000 people to gauge consumer sentiment and shopping behavior heading into this holiday season.

The survey found that holiday shopping started earlier this year due to shipping delays experienced with online shopping last year – 55 percent planned to shop in person as a result. More than half (60 percent) preferred to shop at local neighborhood stores and a majority (71 percent) of consumers agreed it’s important to support local stores and restaurants.

While 63 percent of consumers found the holiday season last year to be more stressful than previous years, 59 percent felt optimistic about the 2021 holiday season. The survey also found that saving money on holiday purchases is a priority – especially as 30 percent of those who expected they will be spending more than last year are planning to buy more gifts to make up for the 2020 holiday season.

Seventy-eight percent of consumers increased their saving behaviors during the pandemic and 84 percent planned to continue this trend over the next year.

This is reflected in consumer holiday shopping plans, with 50 percent planning to use more coupons for holiday shopping.

“Last year, lockdowns made in-person shopping challenging. As the world began to open again, people were anxious to get back into their local stores and use online shopping to supplement certain items,” said Sarah O’Grady, vice president of brand marketing at Vericast. “With the holiday season upon us, consumers want to make up for lost time after such a disruptive 2020. Retailers can capitalize on this by offering deals and discounts – online and instore – that make holiday shopping more affordable and meet consumers where they are.”

The mix of a desire to gather this holiday season and economic strains caused

by COVID-19 makes receiving a deal essential. From gift buying to party planning and eating out while shopping, the presence of a compelling offer may make the difference in whether consumers host a gathering, how much they spend and which brands, products and stores they choose.

The survey showed 53 percent of consumers agreed they need better solutions to save more money on shopping, 59 percent wished there were more coupons available during the 2020 holiday season and 49 percent agree they would shop online more if they could use more coupons and 93 percent of those planning to host holiday gatherings say they will spend the same or more than last year. GN