2015 Natures Bakery Media Placements

2015 Media Placements The Abbi Agency

Nature's Bakery Table Of Contents

Date

Publication

6.5.2015

Snack Food & Wholesale Bakery

6.3.2015 5.22.2015

Snack Food & Wholesale Bakery A Foodie Stays Fit

5.6.2015

The Cap Times

Small Plates: Madison Restaurants Lure Families with Creative Kids Menus

4.30.2015 4.29.2015

Penn Appétit Next Kid Thing

Nature's Bakery Getting' Figgy Wit It 8 Delicious And Easy Lunchbox Ideas

4.27.2015

WDEF

Supermarket Guru Report For April 27th

4.26.2015

Everyday Tastiness

Nature's Bakery Apple Cinnamon Fig Bar

4.22.2015

Dietary Supplement News

4.17.2015 4.16.2015 4.7.2015 4.2.2015 3.27.2015 3.25.2015

Title Weekly New Products, Ingredients and Equipment Update Nature's Bakery Gluten-Free Fig Bars Friday Favorites

Nature's Bakery Indeed!

Nature's Bakery Fig Bar MADE WITH Complete Guide To Natural Healing ANCIENT GRAINS Unboxed: 10 New Savory (And Sweet!)

Newhope Retail & Distribution 360.com Natural Snacks Bella Four Bakery Restructures St. Louis Snack Bakery Production The Daily Meal Grown-Up Basket Ideas Easter Solutions Health And Wellness Coffee, Tea And More MSN: Santé et Forme

Barres De Cereales: Du Meilleur Au Pire

3.24.2015

Social Media Club LA

Major Instagram Influencers Converge At SMCLA March Event To Discuss Power Of Visual Storytelling In Conjunction With Worldwide InstaMeet11

3.23.2015

Wolfe Pack Write Ups

3.19.2015

Hello Subscription

3.19.2015

Gina's Kokopelli

3.19.2015

Foodwanderer

3.18.2015

Gluten Free Jet Set

3.16.2015

Prepared Foods

3.5.2015

BakingBusiness.com

Nature's Bakery Fig Bars March 2015 Love With Food Review + Free Classic Box Or Save Half On GlutenFree Box! ShopRite Deals And Coupon Match Ups 3/22 - 3/28/15 Nature's Bakery Fig Bar Natural Products Expo West: Top GlutenFree Sweet Snacks Nature's Bakery Launches Fig Bar Line Bella Four Bakery To End Bread, Donut Production In Hazelwood. Mo.

Nature's Bakery Table Of Contents

Date

Publication

3.3.2015

St. Louis Post-Dispatch

3.3.2015

St. Louis Business Journal

3.1.2015

Grocery Headquarters

2.2.2015

Grocery Headquarters

Title Hazelwood Bakery To Lose Jobs In Restructuring Nature's Bakery In Hazelwood Dropping Bread Production, Jobs Natural Selection

Nature's Bakery Launches Gluten-Free Fig Bar Line

Weekly new products, ingredients and equipment update June 5, 2015 Did you miss the following new products, ingredients and equipment posted on www.snackandbakery.com this week? If so, check them out now.

New Products: Nut Crunch Snacks: Bakery on Main’s Nut Crunch Snacks are made in the company's dedicated glutenfree facility.

Crunchy Bean Snacks: Snack Out Loud Foods now offers four of its Crunchy Bean Snacks flavors in a family-size bag.

Nature’s Bakery Gluten-Free Fig Bars: Nature’s Bakery’s Gluten-Free Fig Bars are made with ancient grains using a Smart Flour blend.

Mrs. Freshley’s Blueberry Donut Sticks: Made with blueberries and covered with glaze, Mrs. Freshley’s limited edition Blueberry Donut Stick will be available until Nov. 30.

Boulder Canyon Authentic Foods Coconut Oil Kettle Cooked Potato Chips: Boulder Canyon Authentic Foods’ new Coconut Oil Kettle Cooked Potato Chips are made with three simple ingredients: potatoes, coconut oil and sea salt.

New Ingredients: Gluten-free doughnut mix: In honor of National Doughnut Day on June 5, Watson Inc. announced that it has added Old Fashioned Doughnut Mix to its line of gluten-free baking mixes.

Butter flavors: The Butter Dish flavor collection from Comax Flavors features five butter flavors that can be used in a variety of traditional, gluten-free and low-sugar baked goods.

New Equipment: Hygienic filler: Hinds-Bock Corp.’s new 8P-06 Ultra-Hygienic filler was designed with food contamination concerns in mind.

Form/cut/stack thermoformer: The high-speed GN800 form/cut/stack thermoformer from GN Thermoforming Equipment was developed by the company in partnership with Agripak s.r.l., Milan, Italy.

Nature’s Bakery Gluten-Free Fig Bars June 3, 2015

Company: Nature’s Bakery, Reno, NV Website: www.naturesbakery.com Introduced: June Distribution: International Suggested Retail: $1.29-$1.49 for a 2-ounce pack Product Snapshot: Nature’s Bakery’s Gluten-Free Fig Bars are made with ancient grains using a Smart Flour blend of teff, sorghum, amaranth and tapioca flours. They contain no high fructose corn syrup; artificial flavors, color or preservatives; soy; dairy; cholesterol or transfats. They’re also Non-GMO Project verified, kosher and vegan. Each twin pack contains two, 1-ounce bars. Available flavors are raspberry, blueberry, original fig and pomegranate.

Friday Favorites May 22, 2015 Happy Friday and happy long weekend! It’s so hard to believe it’s Memorial Day weekend. Where did this year go?! Oh, that’s right, it went to spending three months bitching about Charlotte and then two months falling in love with it.

It’s certainly been a year of a lot of change, but I am feeling completely overwhelmed with happiness and contentment lately. Life is so good for so many reasons, and I’m so grateful. Let’s get on to some Friday Favorites!

Favorite snack. These gluten-free Nature’s Bakery fig bars are awesome. I was scared they’d be dry and pasty, like many packaged gluten-free goodies are, but nope, super moist. Nature’s Bakery sent me a generous sample of four boxes, and I plowed through one box way too quickly.

…

Small plates: Madison restaurants lure families with creative kids menus May 6, 2015

A wise parent once compared taking children out to eat to lighting a fuse and hoping the bomb doesn’t go off before the check arrives.

With the kids along, dinner starts early. Parents place an order for breadsticks, chips or flatbread moments after they’ve sat down.

There will be crayons and books, perhaps, or failing those, Dad’s iPhone. Otherwise, the 5-year-old may send his placemat paper airplane across the restaurant while the 2-year-old dunks mom’s silverware in a water glass.

“You’ve ordered your food, and kids are hungry,” said west side mom Tara Verma, describing the challenging window between sitting down at a restaurant and when the food comes.

“They’re crabby, and you’re like, ‘Oh God, please let the food get here,’” Verma said. “We bring a lot of Legos. We play ‘I Spy’ a lot. That’ll keep them busy for a good 10 minutes.”

As Madison’s dining scene grows in quality, size and variety, restaurant choices for children have grown along with it.

Kids menus that once featured only hot dogs and mac and cheese now include hummus, jambalaya, pasta with vegan Alfredo sauce and salmon with broccoli.

Some of the city’s swankiest night spots have adapted to a small but steady influx of young diners, where high chairs share space with craft cocktails.

And at ethnic restaurants, kids join their parents with miniature chopsticks and a new taste for ramen and chicken tikka masala.

“One of my huge pet peeves is you go to a restaurant and the adult menu is super creative and inventive,” Verma said, “And the kids’ menu is, ‘We heat up fries and nuggets.’ Really? That’s the best you can do?

“There’s a growing number of people that want more,” Verma added. “They want places that offer creativity ... new food kids can try, healthy options. If adults are looking for that food, why wouldn’t they also want that for their kids?”

“You can put a burger, grilled cheese and mac and cheese on the menu, but people are looking for more,” agreed Nattika Wattanasuttiwong, whose 6½-year-old daughter Zuri loves hummus and avocado. “Madisonians especially are going to gear more towards things that are homemade.”

KEEPING IT HEALTHY Like many Madison parents, Verma, a freelance writer for a personal blog called Yummy Sprout and the Madison Moms Blog, looks for healthier options on local menus when dining out with her daughters Bianca, 6, and Iyla, 3.

“Kids can be really picky, but if they are exposed to things, they may end up surprising you,” she said.

To tap into this, in spring 2014, Food Fight Restaurant Group, which includes more than a dozen restaurants around the Madison area, announced a collaboration of nine of its restaurants with YMCA’s “Y5210” program.

Those numbers stand for five fruits or vegetables each day, no more than two hours of screen time, one hour of physical activity and zero sugary drinks.

Each participating Food Fight kids’ menu indicates healthier choices marked with a “Y” — the tofu scramble at Monty’s Blue Plate Diner, 2089 Atwood Ave., for example, or the house salad at Market Street Diner, 110 Market St., in Sun Prairie.

Each restaurant was “able to pick current items that fit, or the chef loved the idea so much that they created new items to fit in the program,” said Joey Connaughty, a Food Fight managing partner who oversees four east side restaurants.

Some dishes are healthier than others. At Luigi’s, 515 S. Midvale Blvd., the “Y” options include only cheese pizza and noodles with red sauce.

At Craftsman Table and Tap, 6712 Frank Lloyd Wright Ave. in Middleton, “Y” dishes are served solely at brunch, though at dinner kids can get a side of apple slices instead of fries.

“It’s totally at (the restaurant’s) discretion,” Connaughty said. “It has to work with what the restaurants are doing.”

At Crema Café, 4124 Monona Drive in Monona, owner Steven Buchholz makes kids’ meals with the same attention to quality and detail as on the main breakfast and lunch menu.

“You want to make the whole table happy,” said Buchholz, who with his wife Allison has six children between the ages of 2 and 13.

So he knows, for example, not to put arugula on the Gobblette turkey sandwich (“kids don’t like green stuff”) and to make sure the bread for the peanut butter and preserves sandwich is softer Nature’s Bakery bread, not crusty Madison Sourdough.

Every kids entrée at Crema, including a toddler-friendly “Grabber” plate of crackers, turkey and white cheddar, comes with fresh fruit, as well as occasional, more unusual options like pomegranate seeds or kiwi. Kids’ plates are a third of every plate the cafe serves, he said.

As a dad and a chef, Buchholz grew tired of seeing kids’ menus full of boxed pasta and fried-from-frozen nuggets shaped like dinosaurs.

“Some restaurants think of it as an afterthought,” he said of kids menus. “They put money and effort into what makes money.”

That is likely to cost some restaurants customers, Buchholz said.

At Gates & Brovi, 3502 Monroe St., about two-thirds of the restaurant’s business comes from families with kids, according to co-owner John Gadau.

“We’re basing a huge amount of our revenue on that, and it’s certainly doing well because of that demographic,” he said.

And those parents want options.

“People are making healthier choices for their kids,” said Tami Lax, who owns Harvest, 21 N. Pinckney St., and the Old Fashioned, 23 N. Pinckney St. At the Old Fashioned, kids can order a child-size portion of grilled salmon with a side of broccoli. Lax has been surprised at how much fish the restaurant goes through in this way (though she noted that adults who order healthier for their children don’t often do so for themselves).

"Instead of sides of fries, it's a vegetable and fresh fruit, or applesauce," Lax said. "We have the option of the baked chicken, or you can have chicken fingers. It's amazing how many people do order healthier food."

That doesn't mean a healthier focus is the standard, however. Plenty of Madison area kids' menus look like the one at Dexter's Pub, a friendly, casual east side bar at 301 North St. For a maximum of $3.50, parents can order a hot dog, mini corn dogs, a burger, grilled cheese, chicken tenders or peanut butter and jelly, each served with a side of fries, cottage cheese or pub chips.

Chocolate milk flows plentifully, and according to one parent with two preschoolers, "staff acts like they are happy to have the small maniacs around."

This, still, may be the prevailing philosophy of kids menus: give kids what they like — carbs, cheese and sweets — and let the adults eat in peace.

And dining out can be a treat, so some parents are more flexible with what kids order.

"If I wanted to control what they were eating, I would cook at home," said Liana Lamont, whose children, Linden and Emmett, are 6 and 4. "By choosing to go out, I've relinquished control.

"A lot of other needs (are) trying to be met, like learning how to behave in a restaurant with other adults and having a nice time as a family ... talking or playing a game or reading together.

"That's more of a goal than healthy eating."

A TASTE FOR ADVENTURE For decades, Americanized, mainstream versions of Mexican, Italian and Chinese food have been popularized by chain restaurants and casual take-out. All have a reputation for being kid-friendly.

But as the Madison food scene diversifies, parents want to expand their kids' palates along with their own.

Crema Café's Buchholz takes his family of eight to Ha Long Bay, 1353 Williamson St., where they stop in for an early dinner and the kids eat around the cooked carrots.

Laila Borokhim, owner of Layla's Persian Cuisine at 141 S. Butler St., takes her 3½ -year-old son Avner to Hong Kong Station, 1439 Regent St., where "he is in heaven."

"He loves these chicken on a stick things that are — they're not spicy but they're pretty heavily spiced," Borokhim said. "He loves the big bowl of noodles, the big ramen. I ask them to leave a little bit of the liquid out or I dump it out into my bowl, and he sits there slurping."

At Layla's, Borokhim plays it by ear with the kids who come in, bringing out cucumber and yogurt dip or things she remembers her son enjoying.

"At my kind of restaurant and a lot of ethnic restaurants, we like kids, we're used to ... the free for all," she said. "If you're going to a place where you're spending $50 a person, your kids need to stay in their chairs and behave well because that's part of what people are paying for.

"During my lunches, I could care less. They can do what they want so long as they don't come into the kitchen."

Sujeo, the pan-Asian restaurant at 10 N. Livingston St., offers an off-menu ramen bowl with just chicken broth and noodles.

Wendy Henderson found barbecued pork and noodles a great fit for her 6-year-old daughter Kelsey.

Underground Food Collective's Jonny Hunter's daughter Issa, 2, happily eats kimchi there.

Hunter also likes dim sum, served on rolling carts during Sujeo's weekend brunch, for his kids. One of the chief reasons? There's no waiting.

"That sitting down for the first 20 minutes can be tough," Hunter said. "Dim sum deals with that really well."

Restaurants that deal in spicy or unfamiliar dishes can be a challenge for kids who've never seen a steam bun before. Jenny Yin, owner of Dumpling Haus in Hilldale Mall, encourages parents to model how to slurp noodles and nibble the soup dumplings.

"Some kids don't eat the meat, some don't eat the bun," she said. "But they eat the inside of the bun with the flavor ... they like the flavors. It's really interesting."

At Lao Laan-Xang, 2098 Atwood Ave., owner Anousone Inthachith knows from his own two children, Mani, 6, and Quinn, 3, to start kids off with milder items. Finger food, like dumplings and cream cheesestuffed crab rangoon, are perennial favorites.

"Certain kids like different flavors," he said. "We're a family restaurant. We offer family style — it's the same as at the house, the kids eat what their parents do."

Kelsey Henderson likes the curries and chicken tikka masala at Maharana Indian Restaurant, 1707 Thierer Road. Her mom likes the buffet because "if you miss on one dish, it's not the end of the meal."

Verma's kids are used to Indian food because their dad, Deepak Verma, is Indian. But she thinks Indian restaurants in general are a safe bet because "most kids like rice and bread and like to dip things."

She likes Dhaba Indian Bistro, 8333 Greenway Blvd. in Middleton, because it's "nice" but also "kind of casual ... you're going to be comfortable, not embarrassed you brought your kids there."

Even adults can be nervous around sashimi and spicy wasabi at sushi restaurants. So Tanya Zhykharevich, co-owner of Red Sushi at 106 King St., is delighted to see kids using the monkey- or flamingo-topped kid-sized chopsticks she bought at World Market just for them.

"I love kids who come to sushi restaurants," she said. "They seem so sophisticated ... introducing kids to something unique, it comes from family. If parents love sushi, their kids are going to love sushi."

Hunter likes to station 5-year-old Marlo at the bar at Sushi Muramoto, 546 N. Hilldale Blvd., because it doubles as entertainment. He can watch the food being made.

"Kids tend to be more boisterous and ask questions," he said, "and the people who are making the sushi rolls ... they'll do fun things and let them try stuff. They're super accommodating."

Shinji Muramoto's own kids, Kai, 8, and Coco, 5, like Saigon Noodles, 6754 Odana Road, and Maharaja Indian Restaurant, 6713 Odana Road.

At the latter, Muramoto eschews the buffet with its myriad sweet and creamy dishes. He prefers the Japanese style of "everybody gets the same thing and you finish it."

"If kids choose whatever they want to eat, they don't have to eat what they don't want to," he said.

"And you never know what you like unless you try it.

"I try to make my kids try pretty much everything. If they don't like it, that's fine." ‘UTENSILS ARE NOT GARDEN TOOLS’ Many parents may share the sentiments of Lamont, who described taking her boys to a favorite place like Forequarter, 708 E. Johnson St., as "an expensive way to have a bad time."

"I would feel guilty that we're ruining someone else's experience that they're spending a lot of money on," Lamont said.

Yet Forequarter co-owner Jonny Hunter wouldn't mind at all. With his wife Sara, Hunter's two young children have been coming to his restaurants since they were infants.

"I remember taking Marlo to Forequarter and him throwing the worst tantrum ever," Hunter said. But "food is our life and it's important to us. Being able to go out and do things as a family is important.

"There are some struggles. But I think if people are super over-protective you'll never be comfortable to go out with your kids."

Local restaurateurs and parents alike say that kids are going out to eat with their parents far more now than they would have two or more decades ago.

That means even a place like Merchant, a high-end cocktail bar and restaurant at 121 S. Pinckney St., has to accommodate little ones.

"We know a lot of parents who take their kids out on a regular basis," said Merchant co-owner Joshua Berkson. And why not?

"Parents that have kids should have fun right now," he said. "Dining out has become much more accessible, more approachable, more interesting.

"We're here to give the parents relief too."

The lack of a designated kids menu doesn't mean that children aren't welcome at a restaurant like 43 North, 108 King St., where owner Muramoto says the high chairs they bought "just in case" are now frequently in use on weeknights.

Young Kelsey requested a child size portion of mussels at Sardine, 617 Williamson St., for her birthday last February. Sardine, a French-inspired spot popular for date nights and anniversaries, also has butcher paper on the tables — an instant canvas for artistic young ones.

"We've always taken Kelsey to restaurants we don't see a lot of kids at," Henderson said. "You just have to have that open attitude as a parent that every table is going to make a certain level of noise ... not everything has to be perfect, as long as you're not bothering other diners."

At Harvest, cooks will puree vegetables for babies, pre-arrange meals for young ones and make "chicken nuggets" to order, dredged in olive oil, coated with panko and baked in the oven.

"It's kind of an underground thing that we're known for," Lax said of these customized kids' meals. "If there are kids making their own choices for food, we approach the table and ask them what they're hungry for and do a pared-down version of it."

Lax is proud of this accommodating spirit.

"A lot of people given the opportunity to go out for a special dinner want their kids with them," she said.

"That makes me so happy because that's what I wanted Harvest to be."

Food Fight's higher-end restaurants, like Fresco, 227 State St., Cento, 122 W. Mifflin St., and Johnny Delmonico's Steakhouse, 130 S. Pinckney St., don't have kids menus.

Food Fight director of hospitality Elizabeth Garcia Hall said the group's overarching philosophy with children is the same as with other patrons: "Say yes."

"Given the restaurant scene in Madison, kids don't necessarily need fish sticks and chicken fingers," Hall said. "It's a more sophisticated dining crowd, the kids who come to our restaurants."

Hall said she recently heard from a customer who brought several children to Johnny Delmonico's.

"They were so happy because for one of the children, the server taught them how to twist the napkin properly," Hall said. "Another was taught about the warm washcloths (finger bowls).

"Another child received a safe tour of the kitchen because he wanted to grow up to be a chef."

During its soft opening, Nostrano, Tim and Elizabeth Dahl's elegant restaurant at 111 S. Hamilton St., served a couple of children red sauce spaghetti, a total departure from its high-end Italian menu.

"We've had some very well-mannered kids at Nostrano," said Elizabeth Dahl, mom to Christian, who is 5, Bella, who'll be 4 in June, and 6-month-old Camilla. "I'm always very jealous because we can't do that with our kids.

"We’ll go out and they’ll be awful," she added, explaining that Christian also has an egg allergy. "I wish I didn’t have such picky eaters."

Jumping right from Tex Tubb's Taco Palace, a perennial family favorite at 2009 Atwood Ave., to a steak house may not be the best plan for young kids who haven't had much practice with salad forks and linen napkins.

That's where restaurant etiquette classes can come in. The next one, taught by Carrie Calkins, is set for June 30 at Granite City in West Towne Mall.

"If you want your children to behave in nicer restaurants, start taking them to medium-level restaurants so they can work their way up," said Calkins, who teaches kids between the ages of 6 and 13.

Lessons include that "utensils are not garden tools," how to hold silverware and cut food into bite-size pieces, how to respect the people eating with you (not chewing with your mouth open, for example) and when to use technology (sparingly).

Calkins discourages technology at the table — a divisive issue among parents — unless a smartphone or tablet is being used to interact with others, as with a trivia game.

"One of the things I talk about with my class is that time sitting at the table with family and friends," she said. "You talk about what's going on in your life and share things ... (and) when you're in the restaurant, all those other tables are doing the same."

Kelly Rush, creator of the Madison with Kids blog, recently discovered the kid-friendliness of Quivey's Grove, 6261 Nesbitt Road, which makes kid-size grilled chicken breast with vegetables. Every kid's meal comes with a sundae.

"It has a more adult-oriented atmosphere but it makes us feel welcome and relaxed," said Rush, who has three daughters: Claudia, 12, Alicia, 10, and Faith, 7.

"Madison is so full of restaurants and full of choices," Rush said. "It makes it nice to acclimate our kids to a different environment. I think it's important to eat out with your kids to teach them how to be civilized."

NOT EVERYTHING IS FOR KIDS As Madison's dining scene evolves, there is some debate over whether, to be successful, restaurants will have no choice but to accommodate the under-10 set. An unscientific survey of restaurateurs and parents seems to indicate that's not true, at least not yet.

"People understand," said Elizabeth Dahl. "They wouldn't take their kids to L'Etoile."

Food Fight, too, is fine with reserving some restaurants as more exclusive to adults.

"Concepts are successful that don't cater to children," Connaughty said, "if you want it to be a bar scene or high end ... for an anniversary or a date night."

Still, amenities at restaurants and menus aimed at kids will likely continue to evolve past fries and DinoBites, a trend most parents are very happy about.

"People want to have dinner, they want to feed their families and they want a place to go," said Gadau, who also co-owns Sardine. "Times have changed. We want to serve the general public; we're not going for only adults.

April 30, 2015

“Organic” may be a buzzword in today’s food vocabulary, but the term and mindset behind it were novel ideas half a century ago. The 1960s marked the beginning of a natural food movement, which rejected industrial agriculture and embraced growing healthy food that tasted good and was good for you.

During that time, Richard Marson decided to open a bakery that championed all natural ingredients.

His entrepreneurial spirit led to a successful family bakery. His son Dave Marson shared his father’s passion and joined the family business, spending decades honing his skills as a baker. Nearly 50 years later in 2010, Dave partnered with his son Sam to create Nature’s Bakery. What started with just 10 employees has blossomed into more than 170 with plans to grow even bigger. Their guiding philosophy? Keep it simple, have fun, and achieve balance in life through nature, activity, nutrition, and community.

The bakery’s bars fall into two different categories: stone ground whole wheat and gluten-free. Each box includes six pre-packaged sets, and each set features two bars. The all-natural, vegan fig bars are free of high-fructose corn syrup, cholesterol and dairy.

In an interview with KTVN, the folks at Nature’s Bakery shared the process of how their fig bars come to life: “Two batches of dough are made every hour. The dough and jam are placed in a hopper. And out comes a rope of fig bars. The oven is able to cook it in less than a minute. Special doors allow for quality control even during the cooking process. The fig rope emerges from the oven and is immediately cut into perfect size fig bars. The bars are then cooled and prepared to be packaged. “From start to finish as soon as it enters the machine at the oven line, it’s about an hour into the packaging,” says Ian Maccarato, director of quality assurance. This plant makes 400 bars a minute – 900,000 bars per day.”

Current stone ground whole wheat flavors include Original Fig, Raspberry, Blueberry, Lemon, Peach Apricot, Apple Cinnamon, Strawberry, Mango, and Pumpkin Spice. The gluten-free options come in Original Fig, Pomegranate, Blueberry, and Raspberry. These bars are nothing like the Fig Newtons of my youth. The dough has a nice crumb that evokes a baked good right out of the oven (pop these in the microwave for an even closer resemblance), and the fruitiness of the fillings is readily apparent.

For life’s great journeys, no matter how small or big, Nature’s Bakery hopes their fig bars are with you every step of the way.

– Nicole Woon Passport Eater: Blog, Twitter, Instagram

8 Delicious and Easy Lunchbox Ideas April 29, 2015 Now that Spring is in full swing, I’ve already started to hear the collective sigh of students, parents and teachers in regards to the end of the school year. It’s been a long year, and many of us are ready for the carefree days of summer. But, not so fast! If you’re like us, we still have a good two months to go until we bid adieu to the school days.

So, what to do when you’re all exhausted with the school routine—well, besides go on a vacation. Aside from re-engaging in homework and getting outdoors, renewing the excitement of the school day can be as simple as refreshing the lunchbox. School lunches shouldn’t complicate life, but instead, make it a little lighter.

With that, I thought I’d round up a few delicious goodies that we’re currently craving and coveting for our lunchbox.

1. Nature’s Bakery Fig Bars These delicious fig bars have been around for quite sometime, but they’ve become even more accessible as of late. As an avid Costco shopper, I first picked up a multi-pack of these fig bars and we all fell in love with the taste. These bars are made with stone wheat, are free of GMOs and come in several tasty flavors like apple-cinnamon, raspberry and blueberry.

2. Grapefruits Grapefruits are rich in Vitamin C and a great source of lycopene, which makes this citrus fruit a delicious treat for kids. An alternative to oranges, grapefruits provide a tart, but refreshing taste to a Spring lunchbox.

3. Sistema containers

Since I picked up my first container for back to school last year, Sistema has been popping up more places. In fact, I’ve been eyeing the different sizes and colors at my local HomeGoods.

These compact BPA-free plastic containers are ideal for packing small portions and eliminating all the excess wrappers and Ziploc bags.

4. Contigo Stainless Steel Autospout Flip Chill Kids’ Water Bottle We have the plastic Flip Chill Kids’ Water Bottle, which is a great refillable water bottle for my preschooler. Instead of juice boxes, we’ve been trying to drink more water every day. We need to be hydrated to keep us going through the day! This Stainless Steel version of the Autospout Flip Chill Kids’ Water Bottle is sleek, practical and spill-free.

5. Fruttata Tropical Freeze Dried Fruits Nothing will ever beat the taste of fresh fruits, but Fruttata Freeze Dried Fruits comes close.

These freeze dried fruits are virtually mess-free and ideal for lunch boxes and kids on the go.

Once again, I love that there’s a Costco sized bag available because once you have one, these crisps go quick!

6. The Best Homemade Lunches on the Planet by Laura Fuentes I’ll admit, I’ve been slacking on lunches now that the school year is winding down. So, when I’m feeling uninspired, I love checking out this practical recipe book for homemade lunches. Written

by Laura Fuentes, known for Momables, presents a lot of easy, but delicious lunches that anyone can do.

7. Crustache Mustache Shape Crust Cutter Even boring sandwiches taste a little better when they look fun. We can’t get enough of the Crustache Mustache Shape Crust Cutter because, well, mustaches.

My only complaint about this cool sandwich cutter is that it’s small, so when I’m cutting a larger sandwich almost half of the bread is cut off. Other than that, who can resist a mustache sandwich?

8. Peanut Butter & Co. These delicious gourmet peanut butters from Peanut Butter & Co. are unlike anything I’ve ever tasted. I recently received a jar of Cinnamon Raisin Swirl Peanut Butter in a gift bag from the Home press junket since they partnered in a promotion for the film. We had this peanut butter on toasted raisin bread and we couldn’t have enough. If your kid’s school isn’t peanut free, this would be a great option for a sweet treat for lunch. Who am I kidding? This delicious peanut butter is perfect for any time of the day.

Supermarket Guru Report for April 27th April 27, 2015

Post Great Grains Granola Blueberry Flax 240 calories in half a cup, with 7 grams of fat, 6 grams of protein, 4 grams of fiber and 12 grams of sugars. Made with whole grain rolled oats and flax seed. The freeze dried blueberries are delicious and while the granola doesn’t taste overly sweet - it is with both cane sugar and honey as sweeteners. I love adding flax to products like these, but just wish they would keep in a nutritional balance by not adding so many sugars. Otherwise this would be a terrific addition to the cereal and snack aisles. for 11 oz. Total Score is 82.

Nona Lim Pad Thai Noodles is a HIT. Make your own Pad Thai noodles in just 30 seconds. Just pop these noodles in boiling water and you are done. These came out tender, not chewy at all. One quarter of the package - about 3.5 ounces - is 190 calories, 8 grams of fat, and 2 grams of protein. Gluten free, these rice noodles are great to use in a stir fry or in a soup or with a Asian sauce. As with all rice noodles, they are best when eaten hot, after a few minutes they do get a bit clumpy. This is the ultimate in convenience. Retails for $4.39 for 14.8 oz. Total score is 87.

Nature's Bakery Fig Bar is a HIT. This is nothing like a Fig Newton(R) - this is so much better. Nothing artificial and made with real fig paste. There is added sugars - cane syrup and brown rice syrup which total 10 grams. There are two one ounce bars per package - each is just 2.5 grams of fat, 2 grams of protein and 2 grams of dietary fiber.

Made with stone ground whole wheat, this is a satisfying mid afternoon, or anytime, snack. Retails for $.99 for 2 oz. Total Score is 91.

KURA Protein Smoothie Powder Berry is a HIT. You already know that the dairy foods from New Zealand are among the best in the world. Now comes this smoothie powder loaded with vitamins, minerals, protein and probiotics. No sugars are added.

Nothing artificial. I tasted this two ways - adding one scoop - 40 grams - to plain chilled water and to almond milk. I did not add any fruits, vegetables or seeds. It's delicious. I don't have the time to list all the nutritional’s - but the highlights are 140 calories 5 grams of fiber, 14 grams of protein and at least 90% Daily Value of Vitamin A, E, D, Riboflavin, B6, B12, C, Thiamin, Niacin, Selenium...and the list goes on....all the bacteria cultures are listed by name. It is a bit expensive, but worth it. Retails for $24.99 for 16.9 oz. Total Score is 92.

Flahavan's Steel Cut Quick to Cook Irish Oatmeal Original is my PICK OF THE WEEK. Take one look at these oats and you can immediately see the difference. Then cook them up, even in the microwave for 5 minutes and you'll taste the difference. This is what oatmeal should taste like - the aroma is even better than you've ever experienced. Am I sold that this is one of the best oatmeals ever?

Yes! 150 calories in a one-third cup, with 2 grams of fat, 0g sodium, one naturally occurring gram of sugars - there is no sugar added - and 5 grams of protein. The only ingredient in the package is 100% locally harvested Irish Whole Grain Oats. This will make you want to eat breakfast every day. And bake oatmeal cookies every afternoon! Retails for $5.99 for 24 oz. Total Score is 93.

Nature’s Bakery Apple Cinnamon Fig Bar April 26, 2015

I was craving for a snack, so I dug into my box of vegan goodies and pulled out an apple cinnamon fig bar. I bought this fig bar as part of my vegan snack box. It tasted a lot like a fig newton, but healthier. I credit that to the whole wheat listed as the first ingredient.

There are two little cookies inside, and they hit the spot well. They weren’t overly sweet; the apple cinnamon flavor wasn’t overly strong either. I liked it and would get them again. They also have a lemon flavor that sounds really nice.

Get some on Amazon: Nature's Bakery Fig Bar, Whole Wheat Apple Cinnamon, 12 Twin Packs, 24 Ounce Nature’s Bakery: http://www.naturesbakery.com

Nature’s Bakery Indeed!

April 22, 2015 It’s a challenge to find a snack that is both delicious and nutritious, especially when you are on-the-go but Nature’s Bakery provides all that and more with their new Gluten Free Fig Bars! Flavors include fig, raspberry, pomegranate and blueberry and each pack comes with two generous sized bars that are bursting with tasty flavor. The makers behind Nature’s Bakery envisioned a brand of convenient go-to snack foods that contained all natural ingredients and supported a health conscious lifestyle. Nature’s Bakery Gluten Free Fig Bars are Non-GMO Project Verified, Kosher Certified, cholesterol-free, soy-free and dairy-free and can be easily found online and in local grocery stores.

The problem that many people face who have a busy schedule is finding something quick to snack on throughout the day. The result is often going long periods without eating before lunch time which can leave them feeling hungry and energy deprived. With its easy convenience and delicious all natural flavors, this product can solve your hunger problems by also providing a healthy alternative so you won’t have to feel guilty when eating a few.

Nature’s Bakery Fig Bar MADE WITH ANCIENT GRAINS April 17, 2015

Did you know…?

Snacking is an effective way to fit extra nutrients into your diet and prevent overeating at mealtimes. According to a study published in "The Journal of Nutrition", approximately 97 percent of Americans snack, getting an average of 24 percent of their calories from snacks. With snacking providing this much of the day's calories, choosing healthy options is crucial.

What is Nature’s Bakery Fig Bars?

At the start of the natural foods movement in the 1960’s, Richard Marson decided to open a bakery that championed all natural ingredients—a new concept back in the day.

With a marvelous entrepreneurial spirit and passion in his baking, Richard created a successful family bakery. Dave Marson, Richard’s son, shared his father’s zeal and chose to make the family bakery his life’s work as well. He spent several decades honing his skills as a baker before acting on an idea he had been exploring for years. In 2010, Dave partnered with his son Sam to create Nature’s Bakery with mission of making delicious convenient on-the-go snacks and foods that complement health conscious living and everyday active lifestyles. This is how Nature’s Bakery Fig bars came into play.

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Why I Love Nature’s Bakery Original Fig Bars Stone Ground Whole Wheat Conveniently packaged for on-the-go snacking No High Fructose Corn Syrup No Artificial Flavors No Artificial Colors No Artificial Preservatives Soy Free Dairy Free Cholesterol Free Contains 0 Trans Fats Kosher Gluten free Certified vegan Non-GMO Project Verified What the reviewer thought

With the topic of obesity making the news just about every week, it’s important for adults to encourage healthy eating habits in the home. Especially for children, the habits they learn now will influence how they eat throughout their lifetime. This is why I keep Nature's Bakery Fig Bars in my Pantry for my family to snack on.

Adults and kids snack several times throughout the day. This irregular eating is actually a healthy way to consume the daily calories they need, however, a person can get into nutritional trouble when snack time is seen as an excuse to have sugary foods. This is why I like to stock my pantry and refrigerator with lots of healthy choices, such as fruit,

bite sized vegetables, low fat yogurt, nuts, cheeses and healthy, quick on the go snacks that my whole family can take anywhere they go.

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I introduced my family of five to four different flavors: POMEGRANATE RASBERRY BLUEBERRY AND FIG They loved all four flavors. Even my daughter who is the pickiest eater in the house loved the fig bars. She even takes them to soccer practice to give her a little extra boost of energy when she begins to get tired or hungry.

The whole family enjoys them including me. I love the fact that they are made without no artificial preservatives, colors or flavors too. Most people don’t realize that many preservatives can give health problems. They can cause different allergies and conditions such as hyperactivity and Attention Deficit Disorder in the some people who are sensitive to specific chemicals. The foods containing additives can cause asthma, hay fever and certain reactions such as rashes, vomiting, headache, tight chest, hives and worsening of eczema. They may affect RNA, thyroid, and enzymes (affecting RNA can cause tumor growth). Most have not been studied for safety or toxicity. They are all synthesized chemicals that don't even have common names. Most artificial flavorings are derived from petroleum. Most artificial flavors actually contain many chemical ingredients, not just one. Many of those chemicals are volatile. This is why eating natural foods is so important.

As an author of the book, “The Complete Herbal Guide: A Natural Approach to Healing the Body - Heal Your Body Naturally and Maintain Optimal Health Using Alternative Medicine, Herbals, Vitamins, Fruits and Vegetables, I found Nature’s Bakery Fig Bars to be very delicious and nutritious.”

It came quickly, packaged well and when I tried it, I was impressed on how delicious it tasted. I was impressed with the products. All four tasted great! I recommend it to others. I will continue to buyNature’s Bakery Fig Bars for my family. ~ Reviewed by Stacey Chillemi The Complete Herbal Guide Team

Unboxed: 10 new savory (and sweet!) natural snacks April 16, 2015 …

Nature’s Bakery Gluten Free Raspberry Fig Bar Nature’s Bakery uses Smart Flour, a gluten-free blend of ancient grain flours including sorghum, tapioca, teff and amaranth, to create these soft, chewy bars reminiscent of Fig Newtons (but these morsels are infinitely more moist). Each 100-calorie bar (two bars per package) is filled with a tangy-sweet blend of fig, raspberry juice, date paste, rolled oats, brown rice syrup, dried cane syrup and more. A portable, Non-GMO Project verified treat.

Learn more about Nature’s Bakery … http://newhope360.com/what-stock/unboxed-10-new-savory-and-sweet-natural-snacks#slide-4-field_images-1129391

Bella Four Bakery restructures St. Louis production April 7, 2015 In an effort to invest in its long-term sustainability in the St. Louis community, Bella Four Bakery Inc. will discontinue the production of breads and baked goods associated with Theodoro Bakery. The facility will be transitioned to meet the production needs of Bella Four Bakery, parent company of on-the-go snacks and food brand Nature’s Bakery.

“Theodoro has been a long-standing business in the community and will be missed by many,” says Bella Four Bakery co-founder and president Dave Marson. “Our family is grateful to the loyal customers and employees who enabled us to start doing business in Missouri.”

As the facility undergoes changes, 131 team members will remain employed to continue production on Nature’s Bakery fig bars and other Bella Four Bakery product lines. Employees associated with the production of Theodoro Bakery products will be laid off and considered for re-hire as Bella Four expands production on its select products within the current facility. The production of Theodoro Bakery products accounts for approximately 50 positions, which will end this month. Bella Four Bakery will install an additional oven in the facility to produce its popular snack food products.

“This was a tough decision for all of us,” says Bella Four Bakery vice president of operations Jon Wesson.

“Our family’s vision is to move away from the production of sugary snacks and help people find healthier options. We believe the St. Louis community is an ideal place to help us see that vision through.”

Grown-Up Basket Ideas Easter April 2, 2015 Wouldn't it be so much fun to recieve a grown-up Easter basket on Sunday?!! This would make a GREAT hostess gift or a fantastic gift to your loved one. Here are a few suggestions for creating your own grown-up basket.... ***

The days of egg hunts may be gone, but that doesn’t mean you have to outgrow every Easter tradition you looked forward to as a child. With the right goodies, Easter baskets can be just as enjoyable as an adult to dig into on Sunday morning. Here are some tasty ways to give your Easter basket a gourmet touch this spring season. · Divine Pastries: French-inspired dessert line Donsuemor introduced its Petit Gateau Meyer Lemon springtime flavor to local Bay Area Costco stores last month—making for the perfect Easter treat!

· Decadent Springtime Teas: Enjoy a cup of spring with Davidson’s Organic’s Spring Cup and SpringFruit and Flowers loose leaf teas. These lovely fragrant teas are sure to make your basket all the more seasonal.

· Napa Valley White Wine: For wine lovers, Whitehall Lane Winery’s 2013 Sauvignon Blanc is a fan favorite. Its crisp and refreshing flavor profile is perfect to enjoy on a warm breezy afternoon.

· Nature’s Sugar Rush: Looking for something sweet to snack on without all the guilt? Popular snack food line Nature’s Bakery makes some great seasonal fruit flavors for spring. Finding a delicious peach apricot, mango, or strawberry fig bar in your Easter basket is sure to put an extra hop in your step!

Coffee, Tea and More March 27, 2015

It was a surprise trip. My King told me to save the date and that was all he had to say for me to get all excited and wonder where were we off to. It was early in the morning so I knew it wasn't to see Prince in concert or then again Prince would be able to pull off something like that - a sold out early morning concert. Well, that wasn't the case, it was another cool surprise.

We were at a Coffee and Tea Festival. How cool is that???!!! Although I would call it more of a Tea and perhaps some Coffee Festival; for every five tea vendors you may see a coffee vendor. Clearly, the teas outnumbered the coffee. I was in tea heaven. The vendors were there with the some of the most exquisite teas and encouraged us to take a try. It was like being at the buffet for teas.

It was a fun environment as the vendors had pulled all the stops with their branding. The Tea Pigs gives the impression of a farm grown type of tea - sipping and saying 'top of the morning to ya.' There were samples of bread, cakes, dips and we even purchased empanadas. The bread and cake samples of tastefully simple was absolutely delicious. You should check it out.

As we were leaving, I took a snap shot of the crowd that was waiting on line to enter the festival. It was incredible.

I could not wait to get home. The goodie bag we received had quite a number of items that I had to explore. As soon as I took off my coat, I emptied the bag and then I took a snap shot to share with you.

Teas, sugars, coffee, magazines, coupons and even a Colgate tooth brush was included. However, I only took a picture of the coffee/tea related items.

The folks at Fully Spirited were a fun bunch who beckoned us to come on over and try their full spirited liqueur cakes and the sample was soooooo delicious and moist we couldn't resist. My King pulled out the cash and our first purchased was made. The next purchase was NEKTARhoney crystals

which was reviewed by my King--> The honey crystals are good. Not quite spoonful for spoonful with the natural state but it is quite a bit less messy which makes it nice at work or if you are on the run.

Here's our at home sample share. We split the chocolate raspberry and limoncello while I kicked it up a notch, sipping on wine - proved to be too much liquor swirling around in my mouth.

There are still some treats left to try: Bauli Mini Croissants Mrs. Thinster's Cookie Thins Nature's Bakery Fig Bar (Raspberry)

Barres de céréales: du meilleur au pire March 25, 2015 Bien que très pratiques, les barres de céréales ne sont pas toujours santé. Voici le meilleur et le pire...

Le meilleur:Barres tendres cuites au four, beurre de tournesol croquant d’Enjoy life Avec ses 4 g de sucre par portion de 28 g, cette barre est la moins sucrée sur le marché et le meilleur choix pour la collation. Elle est faible en gras saturés, en plus de contenir 2 g de protéines et 2 g de fibres, ce qui devrait calmer votre faim et vous soutenir jusqu’au prochain repas.

Le pire:Vector, avalanche de baies de Kellogg’s Cette barre fournit 20 g de sucre par portion de 55 g, soit l’équivalent de quatre sachets de sucre, ce qui est beaucoup pour une collation. De plus, elle renferme de l’huile de palmiste, des substances laitières modifiées et des solides de yogourt qui font grimper sa teneur en gras saturés à 2 g. Ses 2 g de fibres et ses 9 g de protéines ne lui permettent pas de se rattraper et de se hisser parmi les collations intéressantes.

Ce qu’il faut éviter aussi...

Si vous consommez les deux Barres aux figues que contient chaque sachet Nature’s Bakery, vous aurez avalé pas moins de 20 g de sucre. Il vaudrait mieux en garder une pour demain ! D’ailleurs, s’il n’y avait qu’une barre par sachet, nous aurions décerné la mention « bon choix » à ce produit.

… http://www.msn.com/fr-ca/sante/other/barres-de-c%C3%A9r%C3%A9ales-du-meilleur-au-pire/ar-BBhKVA0#page=4

Major Instagram Influencers Converge at SMCLA March Event To Discuss Power of Visual Storytelling in Conjunction With Worldwide InstaMeet 11 March 24, 2015 “Don’t just put content out there. You have to do the extra work to get people to look at it, and you need to engage like-minded fans with witty and funny posts,” advised Jennifer Puno, co-founder of Map, and one of three top Instagram influencers who shared their insights about the power of visual storytelling and how to build brand awareness through Instagram communities at Social Media Club Los Angeles (SMCLA)’s panel discussion on Saturday, March 21 atCross Campus L.A. The unique program coincided with Worldwide InstaMeet 11, the Instagram-sponsored event which encourages like-minded individuals to come together in person, explore new places or locations, and bond over the love of photography.

Moderated by Golin digital marketing manager and SMCLA member Corianda Dimes, and sponsored

by Dogtown Coffee, InMotion Hosting, Nature’s Bakery, and Marquis Organic Energy, “A Picture Is Worth A Thousand Words…and Dollars” also featured Jonathan Nafarrete, co-founder of VRScout, a

virtual reality and immersive cinema media publication, and Jennie Yoon of Casetify (formerly Casetagram), which turns Instagram photos into smartphone cases.

While all three panelists offered a wealth of interesting perspectives on the topic, Yoon emphasized the important recurring point that brands must understand their audiences and their online behaviors so they can craft appropriate Instagram marketing strategies that resonate with those consumers and boost engagement, and can solidify a brand’s identity. This is precisely what Puno did at Map, where she and her team were able to organically grow their Instagram following by 10% week over week without the use of paid media.

Another central theme of the discussion was authenticity, especially when engaging individual influencers. “Be genuine when reaching out to influencers, and don’t cut and paste emails!” said Yoon.

Nafarrete, named by Business Insider as a “Top Instagram User That Advertisers Are Dying To Work With,” added that brands need to be genuine in their Instagram engagement activities, as well as on all social media platforms, so that consumers feel they are having authentic, meaningful two-day dialogues, and that companies are really listening to what they have to say.

The panelists also discussed and shared with the audience a number of great Instagram marketing tools, including Harvest for tracking cost per acquisition; ScrewIt, for taking slanted photos; LaterGramme, for scheduling and managing Instagram posts via the web or smartphone; and VSCO, for tweaking photos on the fly.

Following the discussion, the panelists and attendees embarked on the L.A. edition of Worldwide InstaMeet 11 by walking around Santa Monica; taking cool photos; and then posting them to their respective Instagram accounts with the #WWIM11 hashtag. The photos ranged from ordinary to the bizarre, such as this image by Liz Kelly of a snake-carrying resident on the Santa Monica Pier.

For a more detailed recap of “A Picture Is Worth A Thousand Words…and Dollars,” please check out the Storify summary here.

Keep following SMCLA on our Facebook group and page, Google+, Instagram,LinkedIn, and Twitter for information and tickets to our April event, which will address strategies for landing your dream social media job.

Nature's Bakery Fig Bars Monday, March 23, 2015

Nature's Bakery sent us their Fig Bars to review and host a giveaway!

We were not compensated for this post, just sent product. All opinions are our own.

Here's a little info about Nature's Bakery from their website: Nature's Bakery has two different lines of bars, Gluten Free and Stone Ground Whole Wheat! All of their bars are:  Conveniently packaged for on-the-go snacking

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No High Fructose Corn Syrup

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No Artificial Flavors

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No Artificial Colors

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No Artificial Preservatives

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Soy Free

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Dairy Free

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Cholesterol Free

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Contains 0 Trans Fats

March 2015 Love With Food Review + Free Classic Box or Save Half on Gluten-Free Box! March 19, 2015

Love with Food‘s theme for March was Healthy Grocery Finds. If you’re unfamiliar with this subscription, it’s a fun snack discovery subscription and inexpensive. We get the Deluxe box, but if you use my link, you can get the Classic Size box free (pay $2 shipping).

You can also save $10 on your first Gluten-Free box by using this link .

I admit – this is probably my least fave theme ever from this subscription. I want more goodies, less groceries. The box was curated by Megan Roosev elt, Founder of Healthy Grocery Girl and plant-based Registered Dietitian.

There were 3 classic box versions (Healthy Snack Finds, Healthy Food Finds) this month so I picked Healthy Grocery Finds Classic Tasting Box to compare to.

Hemp Hearts (1 in classic, 2 in deluxe) I honestly have Hemp Hearts coming out my ears.

They’re fantastic and healthy and we use them in oatmeal.

The Good Bean Roasted Chickpeas with Sea Salt (1 in classic, 2 in deluxe) These are great portion control packages – useful because my husband has an issue with these! He’ll eat the entire bag in a sitting.

Two Moms in the Raw Almond Butter Cacao Truffle (1 in classic, 2 in deluxe ) Now here’s a healthy goodie we can get behind.

Spice Hunter Herbes de Provence (0 in classic, 1 in deluxe) Miracle Tree Tea (1 in classic, 2 in deluxe) Organic Moringa tea.

479 Simply Sea Salt (0 in classic, 1 in deluxe) BOPS Sea Salt (1 in classic, 1 in deluxe) Bare Apple Chips – Fuji Red (0 in classic, 1 in deluxe)

Annie’s Chocolate Bunny Grahams (1 in classic, 0 in deluxe) Not in Deluxe.

Mango Fig Bar by Nature’s Bakery (1 in classic, 0 in deluxe) Not in Deluxe.

To be honest, before I started writing this review and doing th e box to box comparison I knew something was just off about this box. I gave extensive feedback to LWF about the deluxe box after the first boxes were so disappointing. I don’t know why we’re back to that (good news, the classic box is still fun and your first one’s free!).

Trujoy Sweets Choco Chews (3 in classic, 5 in deluxe) These were super sticky and a bit hard – I had to immediately brush my teeth but I also owe my dentist a visit .

Finally, something to get excited about!

180 Snacks Nutty Rice Bites with Cranberries (1 in classic, 1 in deluxe) 180 Snacks Cranberry Pomegranate Clusters (0 in classic, 1 in deluxe) Fruigees Nothing Beets Cherry Fruit Snac k (0 in classic, 1 in deluxe) I was really happy with the 180 Snacks and the fruit pouch – but terribly disappointed that faves like Annie’s and Nature’s Bakery weren’t in this box.

Use this link to get your first Classic Size Box free - pay $2 shipping. You can also save $10 on your first Gluten-Free box by using this link.

Visit Love with Food to subscribe or find out more. Check out all our Love With Food Reviews.Don’t forget to take a look at other Snack Subscription Boxes.

ShopRite Deals and Coupon Match Ups 3/22 – 3/28/15 March 19, 2015 …

Natural/Organic/Gluten Free             

SR organic stock 1.79 Readington Farms rotisserie chicken 5.99 Organic rotisserie chicken 4.29 Earth’s Best chicken nuggets 6.99 Amazon Coconut water beverage 1.49 Blue Diamond Almond Breeze 3.99 ($1/1 printable = 2.99) Blue Diamond Nut Thin crackers 1.99 Nature’s Bakery fig bars 3/$1.99 – must buy 3 Crazy Richard’s pure peanut butter powder 3.99 King Arthur gluten free flour 5.99 Eggo Glutten free waffles 2.99 Earthbound Farm Spring Mix 4.99 ($1/2 printable = 4.49 each + Get .25 in your Checkout 51 accountEXP 3/25) Organic Red or Golden Delicious apples 1.49 lb

… http://ginaskokopelli.com/shoprite-deals-and-coupon-match-ups-322-32815/

Nature’s Bakery Fig Bar March 19, 2015 One day I was looking for breakfast, yes looking, and I had this Nature’s Bakery Fig Bar to the rescue! I never tried it so I was excited to see how it taste like. I checked the nutritional facts and I almost believed the entire bar was 110 calories. But don’t be fooled! The fig bar is cut into halves and a half is 110 calories. The entire bar is 220 all together.

After figuring the caloric consumption dilemma, I focused on the taste. I was never a fig bar fan because I never liked Fig Newtons. Yuck. All it was was crumbly pastry with meh kind of fig jam in the center.

After the first bite of of the Nature’s Bakery Fig Bar, I knew I liked it! The bar gets its texture from the grains such as Tapioca Flour, Sorghum Flour, Teff Flour, Amaranth Flour, other ingredients like Flax Seed, Oat Fiber, Citrus Flour, and Rolled Oats. The blueberry flavor is distinct from the Blueberries and the 100% Blueberry Juice Concentrate.

I’m all about snacks that are NON GMO and so I was happy to see that Nature’s Bakery Fig Baris NON GMO Project Verified. For those that are on a gluten free, vegan, or Kosher, no need to worry because they are!

Natural Products Expo West: Top Gluten-Free Sweet Snacks March 18, 2015 This week we’re sharing the best gluten-free products from Natural Products Expo West, the biggest natural foods trade show in the U.S. It’s tough to pick favorites, but someone’s got to do it! Here are our picks for the top gluten-free sweet snacks at Natural Product Expo West. …

Nature’s Bakery

After wishing for years that we could eat Nature’s Bakery fig bars, we were thrilled to find that the brand has introduced a line of gluten-free bars. They’re made with a Smart Flour blend of ancient grains, so these dairy- and soy-free bars have a hint of teff, amaranth, and sorghum. You can find these glutenfree bars in four flavors: Fig, Blueberry, Raspberry, and Pomegranate. Buy Nature’s Bakery bars at stores nationwide. … http://www.glutenfreejetset.com/natural-products-expo-west-top-gluten-free-sweet-snacks/

Nature’s Bakery Launches Fig Bar Line The bars are made with ancient grains using a Smart Flour™ blend of teff, sorghum, amaranth, and tapioca flours March 16, 2015 Nature’s Bakery is a family-owned snack foods company that supports health-conscious living and active lifestyles. They lead with a simple philosophy — bake all natural snacks that are affordable and convenient that everyone can enjoy and benefit from.

The Carson City, Nevada-based company continues to gain momentum and steadily grow their fan-base both locally and nationally in a market that is saturated with a multitude of unhealthy snacks and perplexing amount of energy and fruit & cereal bars choices.

Nature’s Bakery currently offers a line of wholesome fig bars that come in wide array of flavors to choose from - whole wheat fig, raspberry, blueberry, strawberry, mango, peach apricot, apple cinnamon, pumpkin spice, and lemon. A recently released gluten free line introduces an ancient grains SmartFlour blend recipe featuring four flavors including fig, blueberry, pomegranate, and raspberry.

The traditional fig bars are made with stone-ground whole wheat and use figs sourced from a mix of California and international fig growers. Figs are great sources of potassium, dietary fiber, calcium and antioxidants. Additionally, the bars are Kosher Certified, Non-GMO Project verified, vegan friendly, dairy-free, cholesterol-free, and contain zero transfat.

Bella Four Bakery to end bread, donut production in Hazelwood, Mo. March 5, 2015 RENO, NEV. — Bella Four Bakery Inc., which last year acquired the assets of Hazelwood, Mo.based Theodoro Bakery Co., plans to halt bread and donut production at the Hazelwood plant

by April as it shifts its focus to healthier foods, according to the St. Louis Business Journal.

“It’s a short-term blip,” Dave Marson, owner of Bella Four Bakery, told the St. Louis Business Journal. “It’s a tough business to bake bread.”

As part of the $4 million acquisition last April, Bella Four Bakery acquired Theodoro Bakery’s 117,000-square-foot baking facility in Hazelwood to make products under its Nature’s Bakery brand.

Nature’s Bakery is a Bella Four Bakery brand that supports health-conscious, active lifestyles.

Nature’s Bakery offers snacks with its flagship line of fig bars that come in 10 assorted flavors and are made with natural ingredients. Its fig bars contain no high-fructose corn syrup, dairy, cholesterol, artificial flavors or colors, and they are Non-GMO Project verified, kosher and vegan.

Hazelwood bakery to lose jobs in restructuring March 3, 2015 It looks like the final remnants of the former Theodoro Bakery of Hazelwood are being swept away.

The nearly century-old bakery was purchased last year out of bankruptcy

by Bella Four Bakery, the Nevada-based parent of Nature’s Bakery. But after a year of continuing Theodoro’s line of frozen breads, cakes and rolls, the bakery’s new owner has decided to focus its attention on other products.

“It’s a failing business arm,” said Brooke Rose, a spokeswoman for Bella Four, which paid $4.1 million for Theodoro.

Fifty jobs will be eliminated in April along with the Theodoro line of baked goods. The number was expected to be higher, but Rose said the company was able to save 30 of the jobs originally targeted in the move.

The bakery, however, will not be closed.

Instead, Bella Four plans to shift more attention to its popular line of multiflavored fig bars and other products. The operation will keep 131 employees.

It’s also expected that employment will rise significantly over the next five years as production at the bakery is increased.

“They have to take a step back to take a few steps forward,” Rose said.

In a release, the five-year-old company said it is moving away from sugary snacks in favor of healthier options. The company recently introduced a new gluten-free line of baked goods.

Nature’s Bakery in Hazelwood dropping bread production, jobs March 3, 2015 Nature's Bakery, which last year took over Theodoro Baking Co.'s Hazelwood facility, will cease bread and donut production there by April as it focuses on healthy foods.

Dave Marson, the Nevada-based company's owner, said in an interview that most of the 93 employees affected by the change will be offered positions with other area firms that are buying those parts of Nature's Bakery's business. Twenty of those employees will be offered positions elsewhere within Nature's Bakery, he said. Orders from the commercial baker's customers will not be interrupted, Marson said.

"It's a short-term blip," Marson said. "It's a tough business to bake bread."

Moving forward, Marson said, Nature's Bakery will focus on its core business: natural, healthy foods. It manufactures fig bars.

"That's where the country's making a big shift," Marson said.

Marson said the company's Midwest facility, at 8860 Pershall Road in Hazelwood, currently generates $30 million in sales annually. He projected that within the next five years, the Hazelwood facility will generate $300 million in annual sales.

After the company acquired Theodoro's assets in bankruptcy proceedings, it boosted employment at the Hazelwood facility to 220 from 120. But even after the employees who produced donuts and bread leave, Nature's Bakery plans again to increase employment.

"There will be another couple hundred people at that plant in the next five years," Marson said. The St. Louis plant ships to the company's Midwest and East Coast customers. Nature's Bakery has another plant in Carson City, Nevada.

Theodoro filed for Chapter 11 bankruptcy in 2013 after it lost a major grocery account.

Natural selection March 1, 2015 Health and wellness is the driving force at Expo West, where the industry comes together to celebrate what is new in natural.

Consumer demand for health and wellness enhancing products is one of the hottest trends in the food industry today.

Accordingly, from March 5-8, natural newcomers and seasoned industry veterans from across the country will escape the cold and converge in Anaheim, Calif. for the industry’s largest sampling of natural, sustainable, gluten-free, non-GMO, organic, vegan, kosher and allergen-free products at Natural Products Expo West. The 35th annual event is sure to be a showstopper: Show officials are expecting to see more than 60,000 attendees browse the show’s 2,600- plus booths.

The show is also rife with an array of updates, including a Digital Showcase, where attendees can check out the new products being displayed via the web; new booths at the Hilton hotel; an extra day of exhibits; and additional educational events.

Here is just a snippet of what there is to be found from various exhibitors this year: Angie’s Artisan Treats Booth #4457 Angie’s Artisan Treats is showcasing the latest additions to its line, BOOMCHICKAPUFF. The puffs are gluten-free, made with non-GMO corn, and ancient grains like quinoa and sorghum. They come in three varieties: Sweet Barbeque, White Cheddar and Sweet and Salty. In addition, officials for the Mankato, Minn.-based company are also displaying some of the classic BOOMCHICKAPOP varieties, like Sea Salt, Lightly Sweet and Sweet & Salty Kettle Corn.

Back to Nature Foods Co. Booth #3556 Back to Nature Foods Co. is introducing two healthy product lines: soups and cereals. The soups line consists of five savory ancient grain soups—Chicken Tortilla with Red Quinoa, Minestrone with Farro, Beef & Barley, Chicken & Wild Rice with Kamut and Tuscan 3-Bean with Kale and Millet. The products are hearty, wholesome and provide protein, fiber and iron without any artificial preservatives, flavors or colors, say officials for the Naples, Fla.-based company.

Back to Nature is also displaying its line of Non-GMO Project Verified cereals, in Berry Sprouted Blend, Oat Medley, Honey Grains, Risin’ Raisin Blend and Sprout & Shine varieties. These cereals utilize the nutritional powers of ancient grains, Khorasan wheat, chia and flax for a flavorful way to start the day, officials add. Show-goers can also find Back to Nature’s cookies, crackers, granola, nuts, trail mix and juices at its booth.

Blount Fine Foods Booth #692 To build on the buzz started at Expo East, Blount Fine Foods, a Fall River, Mass.based family-owned and -operated manufacturer of artisan soups, sauces and side dishes, is showcasing its line of Blount Organics soups for retail and foodservice, including Vegetable Chili, Minestrone Soup, Tomato Bisque and Lentil & Chick Pea Soup. At Expo West Blount is introducing two new soups: Tuscan-style Vegetable & Bean and Carrot Broccoli, which were launched in January. The initial flavors in the Blount Organics lineup were a reinterpretation of some of Blount’s most popular soups as organic recipes; both new flavors represent the culinary team at Blount pushing past “traditional” recipes with the organics product line. Going forward, company officials say Blount chefs are eager to introduce more unique and

specialized recipes. The company’s portfolio includes more than 500 proprietary soup recipes, including a full line of organic and gluten-free soups.

Calbee North America Booth #5651 Calbee North America is introducing its Harvest Snaps Black Bean. The company’s Harvest Snaps (Snapea Crisps & Lentil Snaps) have been a tremendous success since they launched in spring of 2013, say officials for the Boardman, Ore.-based company. The Black Bean flavor combines everything consumers love about the existing Harvest Snaps line—including an emphasis on wholesome ingredients, great taste and simplicity—and is made from whole, natural black beans to deliver a satisfying crunch full of protein and fiber. Attendees can sample the product as well as learn more about upcoming creations.

Catania Spagna Corp. Booth #2695 Catania Spagna Corp., a fourth generation family-owned company that has been in business for over 100 years, is showcasing its wide selection of oils for food service, retail, industrial and export packaging in both branded and private label options. Officials for the Ayer, Mass.-based company say it provides innovative, quality products to customers in an efficient, economic and environmentally responsible manner. Catania Spagna offers a full line of oils in an assortment of sizes and packaging materials, in addition to being Level 2 SQF certified, it is a member of the Non-GMO Project and organically certified by QAI. Chobani Booth #3352 Chobani, based in Norwich, N.Y., is rolling out an array of products in 2015. Among those on display are Chobani Greek Yogurt Oats– Ancient Grain Blend, new flavors of Chobani Flip Creations and Chobani Kids and Tots Greek Yogurt Pouches.

Chobani Greek Yogurt Oats–Ancient Grain Blend combines creamy Greek yogurt with steel-cut oats, quinoa, chia, buckwheat, amaranth and ripe fruit. Containing 10-grams of both protein and whole grains, it will be available in Mixed Berry 5-Grain and Apricot 5-Grain.

Chobani Kids and Tots Greek Yogurt Pouches are made with real blended fruit, live and active cultures, and no artificial ingredients.

The Kids product will come in Strawberry, Banana, Chocolate Dust, Watermelon and Grape. The Tots Pouches will be available in Banana & Pumpkin and Mango & Spinach. Chobani Flip Creations feature low-fat Greek yogurt paired with all-natural mixins for a sweet treat. The flavors being added to the line are Salted Caramel Crunch and Chocolate Haze Craze.

Eden Foods Booth #2530 Eden Foods is sampling its Müesli. Müesli, whole grain cereal made from organic rolled oats, rye and spelt wheat, can be enjoyed cold or hot, say officials for the Clinton, Mich.-based company. There are three organic dried fruits mixed in to provide sweet, tangy flavor, as well as roasted, lightly salted organic pumpkin seeds and raw sunflower seeds to lend richness and crunch. The Cinnamon Müesli variety features organic cinnamon for added flavor. The product, which is low sodium and rich in magnesium, provides lasting energy and complete protein, add officials.

Hodgson Mill Booth #2850 Hodgson Mill is featuring 18 products at Expo West, all innovations in the ancient grain and gluten-free realm. The products on display include GlutenFree, Non-GMO Cornstarch; Gluten-Free Tapioca Starch; Gluten-Free Potato Starch; Pearled Sorghum; Pearled & Cracked Sorghum; Buckwheat Groats/Hearts; Kamut; Quinoa in Red, White, Black and Tri Color; Quinoa Flour; Sorghum, Brown Rice & Quinoa Side Dishes in flavors Southwest, Parmesan Butter, Pesto Herb, Rosemary & Garlic, and Chipotle; and Steel Cut Oat, Sorghum & Quinoa Hot Cereal. All of the Effingham, Ill.-based company’s new items are enrolled in the non-GMO verification process; 11 of the new items are verified already.

INBalance Health Corp. Booth # 704 INBalance Health Corp, based in Wayland, Mich., is introducing two INBar flavors. Chocolate Butter Crunch INBar is doctor-formulated for people

looking for a convenient, allergen-free snack. The bar blends creamy chocolate with sunflower seed butter for a completely allergen-free, delicious and filling snack. The Cinnamon Swirl INBar offers consumers the sweet taste of a cinnamon roll guilt-free, say company officials. It combines tasty cinnamon and swirls in a hint of caramel. Both new flavors are Certified USDA Organic, non-GMO, gluten- and allergen-free, vegan and kosher.

J.R. Watkins Booth #3246 J.R. Watkins is introducing its Pure Castile Soaps. Made the old fashioned way, with coconut and olive oils, the product was inspired by the original J.R. Watkins soap formulas and has an authentic vintage label design to match, say officials at the Winona, Minn.-based company. The soaps are made from pure, natural ingredients and are designed free from dyes, sulfates and preservatives. They are biodegradable, non-toxic and not tested on animals, officials add.

The Pure Castile Soaps are designed as multiuse, functioning as a shampoo, body wash, toothpaste, floor/countertop cleaner, stain remover, shaving cream, jewelry cleaner and more. They come in 11-ounce white PET bottles for the liquid formula or eight-ounce bars packaged in recycled wrap paper. Adding to the company’s extensive bath and body line, the new soaps will be available in peppermint, lavender and clary sage varieties.

LaCroix Sparkling Water Booth #5342 LaCroix Sparkling Water is displaying its first themed line extension, Cúrate, introduced in the summer of 2014. In addition to the two original Cúrate flavors, Cerise Limón (Cherry Lime) and Pomme Bayá (Apple Berry), attendees will have the first look at the line’s newest addition: Piña Fraise (Pineapple Strawberry).

LaCroix Cúrate is packaged in unique tall cans, ideal for Millennials desiring a trendy, on-the-go package, and crossover consumers seeking a substitute for diet sodas, say officials for the Fort Lauderdale, Fla., based company. LaCroix Cúrate has an enhanced flavor profile versus core LaCroix while retaining the calorie-, sweetener-, sodium- and sugar-free qualities, officials add.

Lifeway Foods Booth #3446 Lifeway Foods is featuring a limited edition taste of summer with its Lowfat Watermelon Kefir. The Morton Grove, Ill.-based company is showcasing this refreshing seasonal treat that is low in fat and contains 11-grams of protein. Lifeway’s Lowfat Kefir contains 12 live and active kefir cultures to give a healthy boost to the digestive and immune system, say company officials. Coming this summer, Lowfat Watermelon Kefir will be available in 32-ounce bottles.

Luvo Booth #5685 Officials at Luvo say that amazing-tasting food can be healthy, and the company will be highlighting its better-for-you burritos, launched last summer. The line includes two bold-tasting protein varieties: Chicken Poblano Verde and Chicken Coconut Curry; and five organic vegetarian options: Apple Coconut Curry, Roasted Eggplant & Quinoa, Bean and Cheese, Cajun Style Brown Rice & Bean and Vegetarian Breakfast burritos. The Blaine, Wash.-based company’s products are made with real food fillings like tomatoes, eggplants, quinoa, chickpeas and antibiotic-free chicken wrapped in a flax seed tortilla.

Manitou Trading Co. (Woodland Foods) Booth #1892 Woodland Foods’ Manitou Trading Co. sources ingredients from around the world to create its products. Debuted at the Summer Fancy Foods Show in 2013, Manitou, based in Waukegan, Ill., is showcasing its Naturally Seasoned Fusions—full-flavored, ready-to-cook-and-serve mixes that contain everything needed to produce a quick and easy meal, say company officials. Varieties include savory Porcini Risotto, saffron-infused Paella Rice and tagine-inspired Moroccan Couscous. The packages come in two sizes: full-size, for a large gathering, and a smaller format, created with smaller households in mind.

Natracare Booth #3326 Natracare is featuring its newest product, the Cleansing Makeup Removal Wipe, a COSMOS certified organic makeup removal wipe. This certification assures women that they are buying a genuine organic beauty product that will not only gently remove makeup and grime, but will soothe the skin and eliminate the worry of

reading ingredient lists, say officials for the Greeley, Colo.-based company, adding that Natracare products are never tested on animals, nor do they contain any animal ingredients or raw materials processed with any animal products.

Natracare’s Nursing Pads are also back in production, with a packaging makeover.

Nature’s Bakery Booth #8307 Nature’s Bakery is introducing a gluten-free selection of fig bars to its established snack food line. The gluten-free fig bars will be initially available in four varieties: raspberry, blueberry, original fig and pomegranate. The Reno, Nev.-based company did extensive research and development to create a recipe that would yield a high-quality taste and texture while adhering to the high standards of reliable flavor and quality the Nature’s Bakery line is known for—including Non-GMO Project Verification, kosher certification and vegan certification.

The bars are made with ancient grains using a Smart Flour blend of teff, sorghum, amaranth and tapioca flours. The line is in the final stages of completing a Gluten Free Certification Organization certificate, issued by the Gluten Intolerance Group.

They will be packaged in 144-count assorted flavor retail floor displays, with six- and 12-count twin-pack boxes of each flavor. Each twin pack contains two one-ounce fig bars.

Organic Valley Booth #2730 The products that Organic Valley is featuring include two Organic Valley Milk Protein Shakes, made with real organic milk for a smooth taste. Lactose-free, gluten-free and non-GMO, Organic Fuel and Organic Balance will also be on display. Officials for the La Farge, Wis.-based company say they are excellent for workout recovery, containing 26-grams and 16-grams of organic protein respectively.

Both are made with short, simple lists of high quality, fair-trade USDA Certified organic ingredients.

Partners, A Tasteful Choice Co. Booth #2893 Partners, A Tasteful Choice Co.’s gluten-free brand, Free for All Kitchen, is featuring the latest addition to its line, Free for All Kitchen Gluten Free Brownie Thins. All of the products in the Kent, Wash.-based company’s Free for All Kitchen line are made without wheat, rice, corn or soy. Certified kosher and made with high quality non-GMO ingredients such as Dutch cocoa, cassava flour and five ancient grains, these brownie thins are crispy, crunchy and offer consumers a delectable taste profile, say company officials. The Dutch Chocolate flavor is available in 1- and 4-ounce cellophane packages.

Red Gold Booth #H139 (Hilton) Red Gold, known for its premium tomato products, manufactures both branded and private label products. In addition to its standard 24-, 20- and 40-ounce organic ketchup offerings, the company, based in Elwood, Ind., has now introduced a private label premium 38-ounce organic ketchup bottle for high consumption organic consumers. The new size will be on display and will ship in a shelf-ready reduced case pack.

Saputo Specialty Cheese Booth #2807 The specialty cheese group of Saputo Cheese USA, based in Richfield, Wis., is featuring a variety of value-added enhancements to its Nikos brand of domestically produced feta cheeses. Nikos is a full line of distinctive Mediterranean-style regular, fat-free and flavored fetas. Nikos fetas are created with rich, memorable flavors intended to keep dining options fresh and healthy. This past January a series of value-added enhancements was added to the line. Nikos cheeses are now rBST-free, certified Halal and shipped via sustainably configured pallets.

Simply Organic (a brand of Frontier Co-Op) Booth #3734 Frontier Co-Op’s Simply Organic brand has an array of new products debuting at Expo West. The Norway, Iowa-based company will be showing off its first line of certified organic, all-purpose seasonings, Spice Right, Everyday Tabletop Blends, available in five flavors: Cinnamon Sugar Trio, Garlic Herb, All-Purpose Salt-Free, Peppercorn Ranch and Pepper. Available in May, the new seasonings are designed to enhance the taste of everything from

vegetables to seafood, sauces, popcorn and more. Also coming to stores in May and launching at Expo West are Simply Organic’s Grilling Season Blends, in Organic Steak Grilling Seasons, Chicken Grilling Seasons, Vegetable Grilling Seasons, Chop Grilling Seasons and Seafood Grilling Seasons varieties.

In addition, the company is releasing a line extension to its current line of organic spices. The additions include Ceylon Cinnamon, Chipotle Powder, Spanish Smoked Paprika, Black Coarse Pepper and Five Spiced Powder. The company will also be releasing an eight-ounce size of its popular vanilla extract.

Smart Flour Foods Booth #5579 At this year’s Expo West, Austin, Texas-based Smart Flour Foods is introducing new varieties to its lineup of gluten-free pizzas made with ancient grains in the crust. Chicken Sausage, Sundried Tomato & Escarole and Tuscan Inspired with Uncured Meat join the Austin, Texas-based company’s existing flavor lineup of Uncured Pepperoni, Garden Margherita, Classic Cheese and a two-pack of crust.

The crust used in Smart Flour Foods’ pizza is created with a proprietary gluten-free flour blend that contains sorghum, amaranth and teff, to give pizza crust a delicious taste, classic texture and enhanced nutritional profile, say company officials. In addition, Smart Flour Foods uses real mozzarella and provolone cheese that is free of rGBH (recombinant Bovine Growth Hormone) and hand-selected uncured meats that are free of antibiotics and nitrites. The pizzas are made with no preservatives or artificial ingredients, and the crusts themselves are also vegan, soy-free, dairy- free and kosher, officials add.

Nature’s Bakery Launches Gluten-Free Fig Bar Line February 2, 2015 Nature’s Bakery announced it is unveiling a gluten-free line of fig bars to its popular snack food line, preparing to release the new products at Natural Products Expo West March 5-8.

“After months of research and development to perfect the recipe, we are confident we’re bringing the best gluten-free fig bar to the market,” says Sam Marson, co-founder of Nature’s Bakery. “The flour blend was the most important detail to master. The bars taste incredible and adhere to our high standards of reliable flavor and quality. The texture doesn’t miss any marks.”

The bars are made with ancient grains using a Smart Flour blend of teff, sorghum, amaranth, and tapioca flours. The line is in the final stages of completing a Gluten Free Certification Organization (GFCO) certificate, issued by the Gluten Intolerance Group (GIG), company officials add.

Six gluten-free fig bar flavors will be offered including: raspberry, blueberry, original fig, coconut, pomegranate and ginger. They will be packaged in 144-count assorted flavor retail floor displays, six and 12-count twin-pack boxes of each flavor. Each twin pack contains two oneounce fig bars.

“We’re thrilled to provide a delicious new on-the-go snack option to those with sensitivities to gluten,” said President and Founder Dave Marson. “Nature’s Bakery is a crowd favorite that now even more people can enjoy.”

The line is the latest addition to the Nature’s Bakery popular family of fig bar products, including the stoneground whole-wheat bars known for their home-baked taste, convenient on-the-go packaging, thoughtful ingredients, and quality standards such as Non-GMO Project Verification, Kosher Certification and Vegan Certification.

For more information on Nature’s Bakery, please visit www.NaturesBakery.com.