Gourmet News • January 2024

FEATURED PRODUCT

FEATURED PRODUCT

FEATURED PRODUCT

Stonewall Kitchen

OMG! Pretzels

Shari’s Berries

SEE PAGE 20

SEE PAGE 21

SEE PAGE 21

GOURMET NEWS www.gourmetnews.com

®

T H E

B U S I N E S S

N E W S P A P E R

F O R

T H E

G O U R M E T

VOLUME 89 • NUMBER 12 JANUARY 2024 • $7.00

Raybern’s on a Roll for New Sandwiches

• Prime Shrimp Expands in L.A.

BY A.J. FLICK

through Bristol Farms Locations PAGE 5

• Gordon Ramsay Burger to Open 2nd Las Vegas Location PAGE 7

• New, Healthier Snacks Kick Off the New Year PAGE 10

• USDA Invests $52M+ to Improve Access to Fresh Fruit, Vegetables for Families PAGE 12

• U.S. Agencies Converge to Reduce Food Loss, Waste by 50% by 2030 PAGE 14

• HelloFresh Reaffirms Commitment to End Food Insecurity Across the United States PAGE 16

• Featured Products PAGE 19

• Advertiser Index PAGE 22

First, the irresistible aroma of bakery-fresh bread rises up.

Then, sinking your teeth into the soft bread reveals the warm mixture of expertly seasoned meat.

This is an epicurean indulgence that deserves to be savored.

And it came from a freezer and microwave.

Since 1978, Raybern’s has been delighting sandwich lovers with its soft deli breads and slowroasted meats – most notably, becoming famous for its Philly Cheesesteak sandwich.

In the first quarter of this year, Raybern’s has its sights on shaking up the frozen food aisle with updated packaging and five flavors. In addition to fan-favorite

Philly Cheesesteak, Raybern’s new frozen line includes Roast Beef & Cheddar on a poppyseed bun, Chicken Bacon Ranch, Pulled Pork and Ham & Swiss on a sweet deli bun.

The new flavors are tantalizing, but the bread almost steals the show. It’s something Raybern’s has prided itself on for more than four decades. How do they do it?

“We keep it a secret,” Doug Hall, director of marketing, said, laughing. “It goes back to Ray and Bernie, the founders of Raybern’s, who spent 35 years perfecting the formula with food scientists’ expertise for a microwavable bread. They got it to a place where it works flawlessly.”

The rollout for the line – new sandwich formulas and new packing – was approached thoughtfully. After all, Raybern’s Philly Cheesesteak and other sandwiches have quite the reputation.

“The last thing you want to do is create changes to things consumers love that confuses them,” Hall said.

As everyone in the industry knows, the pandemic lockdowns and chain supply disruptions brought plenty of time for reflection.

“We were like a lot of manufacturers, in the position of having a hard time. With restaurants and

journey.

The series is produced by BBC Studios’ Specialist Factual Productions, alongside Tucci’s Salt Productions. Production will begin this month.

Each region of Italy proudly proclaims individuality, but what binds the country together is the passion that all Ital-

Companies Are Tackling Food Fraud

ians have for good food. Tucci guides viewers to discover the real Italy – with all its complexities – through its cuisine. Across 10 episodes, he’ll travel to 10 regions, including Sicily, TrentinoAlto Adige, Veneto, Marche and Lazio.

As Tucci travels to each corner of the country, he seeks out the essence of each region and its people through the food they eat.

Oxford Nanopore Technologies and WeNou, a company providing innovative services based on DNA analysis for the food and feed sectors, are collaborating to bring to market the first industryaccepted, simple and rapid test using nanopore sequencing to accurately determine critical adulterants and composition of food samples.

Using an untargeted approach, the collaboration will result in a single DNA sequencing-based analysis for identification of multiple species in a sample that is more cost effective and faster compared to current methods.

With fraud accounting for five to 25 percent of all globally reported food safety incidents, food manufacturers and retailers typically perform spot-tests on their raw materials to verify the safety of their food products. However, current analytical methods for spot-testing either require multiple targeted tests and/or large capital investment for testing.

This partnership aims to develop and commercialize a validated, fit-for-purpose test using Oxford Nanopore-based sequencing to identify multiple species present in different food

Continued on PAGE 18

Continued on PAGE 18

NatGeo Picks Up Culinary Docuseries Hosted by Popular Actor Stanley Tucci

National Geographic has greenlit a 10-part documentary series with the working title, “Tucci – The Heart of Italy.” The docuseries will follow the Emmyand Golden Globe-winning actor Stanley Tucci across the country as he unlocks the distinct flavors that define each region and discovers the rich versatility of Italy through those he meets along the

I N D U S T R Y

Continued on PAGE 16

Mobile Kitchen Solutions Helps Historic Camp After Fire Mobile Kitchen Solutions, a division of Rental Solutions and Events LLC, came to the aid of historic Camp Airy in western Maryland after a devastating fire.

The fire, which occurred on June 29, 2022, engulfed the White House, a century-old dining hall at Camp Airy. Upon receiving a call from the camp, Ed Asher, national sales manager for Mobile Kitchen Solutions, put a plan into action.

Collaborating with General Manager Jerry Stroup and Vice President Tom Brown, Jr., they engineered a response to promptly restore essential services for the camp.

The camp director requested a response within 12 hours. With the task of feeding 600 campers three meals a day, Mobile Kitchen Solutions immediately mobilized its resources and expertise. Determined to meet the director’s timeline, the team arrived on-site within six hours, even before the firefighters had left.

“When disaster strikes, we turn all our resources to getting the job done and we build out what is the quickest and best suitable for our customers at that time” Stroup said.

The MKS Team provided several quick response mobile kitchen trail-

ers, a dishwashing trailer and a temporary dining structure that had climate control, power distribution, generators and walk-in refrigeration.

In addition to providing a turnkey temporary kitchen and dining facility, the MKS team also provided the camp 24/7 onsite support including generator and propane refueling services – guaranteeing the camp’s smooth operation and campers comfort throughout the season.

For the 2023 camp season, the innovations continued. MKS constructed an 11,000 square foot temporary structure consolidating all of

the camp’s kitchen facilities under one roof. This enhanced setup streamlined kitchen and dining operations.

In addition to disaster relief and emergency response situations, Mobile Kitchen Solutions also excels in providing industry-leading temporary facilities for renovations and events and expanded operations at prisons, hospitals and universities. Its expertise ensures uninterrupted food services during critical periods, serving college students, staff members and many more with the same unwavering dedication. GN

4

GOURMET NEWS

FROM THE EDITOR

//

JANUARY 2024

GOURMET NEWS

®

WWW.GOURMETNEWS.COM

Tuna. Tuna fish. Is that a regional thing, like some people say “soda” and some people say “pop”? And what does it say about people like me, who grew up saying “soda pop”? Yeah, my family moved around a lot.

When I grew up, we called it “tuna fish” or more like “tunafish,” one word, as if there were any other kind of tuna somewhere out there.

Tuna fish sandwiches were a staple in my childhood homes. They were easy to make and none of us kids was so fussy as to demand the crusts be cut off.

Given enough time, my parents would even toast the bread.

That was a special treat. We’d butter the toast and then slather the tuna and mayo mixture on the bread. I don’t remember when I was a kid if my parents put relish in the tuna salad mix, but it was added (at least I did) at some point.

In those days, I never really thought about what tuna was, where it came from. I didn’t know tuna existed in any other forms than cans, first filled with oil and later, water. You always had to drain the oil or water – as if it were inedible, though the family cat always benefited from the draining.

It wasn’t until high school that I tasted fresh tuna. We lived about three or four hours from San Diego. My parents decided to take us kids fishing off the coast of San Diego. My sister and I weren’t fans of fishing too much, so boring, but sea fishing sounded fun. I was excited, even though I’m prone to seasickness.

Once we got out into the sea, though, we enjoyed fishing for tuna. There were lots of barracuda in the area, which is what I ended up catching. I never even thought of catching barracuda before. I kept hearing Heart’s “Barracuda” in my head. They’re nasty looking, but I didn’t have to take them off my hook and I caught quite a few. (There was a family joke that when we went fishing, I always caught the first fish and the most beautiful fish, but they weren’t edible.)

Someone in our family, probably my dad or brother, caught some tuna. The best part was that we didn’t have to do any of the messy work. The men on the ship prepared and packed them in coolers for us.

When we got back to our camp in the Laguna Mountains, my dad grilled the tuna and barracuda and wow, not only did the freshly caught tuna taste almost nothing like the canned version, but the barracuda, my fish, actually tasted good, too.

I was thinking about all of this when I got word that Tonnino was launching some fun canned tuna, including party dips, one with chipotle sauce and the other with spicy bell peppers (see our new products column). I couldn’t wait to try the Chipotle Party Dip because I love the taste of chipotle. My cat couldn’t wait, either. I was afraid she wouldn’t like it because it was too spicy, but she did. It’s got a great chipotle flavor, but no heat. The Spicy Bell Pepper Party Dip, though – no, she would have none of that! It’s really spicy, which I like.

The Party Dips aren’t meant to be drained, but other new Tonnino products are. There are tuna cans meant for kids that are sweeter – and my cat loved those juices.

Another new product line that has impressed me was from Raybern’s (see our cover story) deli sandwiches. After less than a minute in the microwave, I got super tasty sandwiches. My favorite is the Pulled Pork.

Let me tell you, the Raybern’s bread is incredible, soft and tasty.

Over the holidays, I met a family whose toddler is a bread aficionado. I told her mother about the Raybern’s sandwiches and now she’s eagerly waiting for them to hit the shelves of her grocery store because she’s certain her daughter will love them.

Hoping your holidays were safe and happy and everyone here at Gourmet News wishes you Happy New Year! GN

PUBLISHER

Kimberly Oser PRESIDENT

Tara Neal VICE PRESIDENT

Abeer Abiaad PRESIDENT OF SALES

Anthony Socci anthony_s@oser.com PRODUCTION MANAGER/ART DIRECTOR

Yasmine Brown SENIOR EDITOR

AJ Flick EDITOR

JoEllen Lowry CUSTOMER SERVICE

customerservice@oser.com CIRCULATION MANAGER

Jamie Green jamie_g@oser.com EXECUTIVE ASSISTANT

Heather Albrecht heather_a@oser.com

— AJ Flick • Senior Editor aj_f@oser.com

PUBLISHING OFFICE

1877 N. Kolb Road P.O. Box 1056 Tucson, AZ 85715 520.721.1300 Fax 520.721.6300 SUBSCRIBER SERVICES

Gourmet News P.O. Box 30520 Tucson, AZ 85751 520.721.1300 MEMBER OF:

OSER COMMUNICATIONS GROUP FOUNDER

Lee M. Oser

Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN 1052-4630) is published monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ 85715; 520.721.1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsible for proper release of proprietary classified information. ©2024 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited. Back issues, when available, cost $7 each within the past 12 months, $12 each prior to the past 12 months. Back orders must be paid in advance either by check or charged to American Express, Visa, or Master Card. Gourmet News is distributed without charge in North America to qualified professionals in the retail and distribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annually to cover air delivery. All payments must be made in U.S. funds and drawn on a U.S. bank. For subscriber services, including subscription information, call 520.721.1300.

POSTMASTER: Send address changes to Gourmet News, 1877 North Kolb Road, Tucson, AZ 85715.

GOURMET NEWS

//

JANUARY 2024

5

IFT, Seeding The Future Foundation Announce Winners of Seed Grants, Growth Grants The Institute of Food Technologists and Seeding The Future Foundation announced the Seed Grant winners as well as finalists for Growth Grants and Grand Prizes for the third annual Seeding The Future Global Food System Challenge. Seed Grants are awarded to organizations that create innovative ideas to transform food systems and have developed a prototype or initial proof of concept demonstrating that their idea is feasible and highly impactful when scaled.

The $1 million Challenge, which received more than 900 submissions from 78 countries this year, is focused on high-impact innovations that lead to significant food system advances that support safe and nutritious food for a healthy diet, sustainable practices including regenerative agriculture, and equitable access to food that is affordable, appealing, and trusted by consumers.

The eight Seed Grant winners each receiving $25,000 are: • Aquagenius: Small-Scale Fish Farming Enhanced by a Circular Economy and Innovative, Eco-friendly Food Strategy (Republic of Benin). An efficient and ecologically responsible aquaculture feed system based on insect product that requires few resources and generates a small ecological impact. The system forms part of an integrated circular economy that values agriculture byproducts and livestock residues for protein biomass.

• Feeding Albania Foundation: Sustainable Egg Production for NGOs and the Impoverished in Albania (Albania). The project focuses on building and distributing portable chicken coop packages for NGOs with land who feed the underserved and to provide sustainability and food security throughout Albania.

• Global Seed Savers: Empowering Communities for Sustainable, Equitable, Ecological and Diverse Food Systems through Seed Sovereignty (United States).

The ECOSEEDS Project promotes seedsaving communities, seed production centers, seed entrepreneurship, and farmer-consumer hubs to increase access to diverse locally adapted seed varieties and foster a reliable source of nutritionally rich crops.

• Ndalo Heritage Trust: Sorghum Value-addition: Scaling Up Nutrition, Human and Climate Health for At-risk Populations in Siaya County, Kenya (Kenya). This research project investigates the mineral bio accessibility of whole grain sorghum porridges fortified with acid-rich and beta carotene- rich plant foodstuffs to improve micronutrient status among at-risk consumers in Siaya County, Kenya.

• Safe Environment Hub: Black Soldier Fly Farming: Changing Trash to Cash (Kenya). The Black Soldier Fly farming project employs a circular economy approach to efficiently convert organic waste into biofertilizer (frass) and high protein feedstuff while significantly reducing greenhouse gas emissions.

• Tiny Seed Project: PISCES: Permaculture Institute, Cultivating Resistance: Promoting Cover Crops for Sustainable Agriculture in Northern Togo, West Africa (United States). The PISCES Permaculture Institute is planning to test and expand seed production for four potential cover crops in the Savanes Region of northern Togo to improve the fertility of the soil organically, with few imported inputs.

• Urban Being Inc.: JRDN-URBN: Building Food Autonomy into the City (Canada). JRDN-URBN’s mission is to bet-

ter urban food systems. They have designed an innovative model of turnkey vertical tower farm plots that innovate upon existing commercial hydroponic technology to reconfigure and redesign usage for community and individual use and can be used year-round regardless of climate and weather considerations.

• UV4Good: UVC LED-based Systems to Clean Water in the Field and Other Emergency Situations Across the World (Ukraine). This project uses Novel UVC LED-based mobile water disinfectant systems that are compact and easily installed in water dispensing devices as plug-andplay water treatment systems for most point-of-use applications for emergency situations.

“We are thrilled about the quality, innovative nature and potential impact of this year’s Seed Grant winners. They demonstrate and embody the core intent of the Challenge – impactful innovations that address the biggest challenges facing food systems across the globe,” said Bernhard van Lengerich, PhD, founder of Seeding The Future Foundation. “While we celebrate these eight deserving winners today, every team that submitted its project for consideration deserves our recognition and gratitude, as do the scientists, engineers and entrepreneurs out there doing their part to improve our global food system.”

IFT CEO Christie Tarantino-Dean said, “The Global Food System Challenge is truly one of the most inspirational and impactful food challenges being conducted, and its continued rise in popularity among top global innovators is incredibly gratifying as their vision and commitment mirrors IFT’s mission of connecting global food system communities to promote and

advance the science of food.”

The Growth Grant finalists and Grand Prize finalists have also been identified.

Three Growth Grant winners will be awarded $100,000 each, while the two Grand Prize winners will be awarded $250,000 each. Winners will be announced in January.

Seeding The Future Grand Prize Finalists: • Green America: Novel combination of Soil Carbon Initiative and Nutrient Density Alliance (United States) • INMED South Africa: Scaling impactful Aquaponics Social Enterprise Program for marginalized communities (South Africa) • International Food Policy Research Institute: Harvest Plus Program: Products from biofortified crops for School Feeding Programs (Kenya) • Naandi Foundation: Transforming food systems through a novel ReGen Program (India) • Savory Institute: Regenerating Maasai conservancies in Kenya’s Mara region (United States) Growth Grant Finalists: • Association 3535: Cool Lion Project: Solar powered refrigeration containers (Cote d’Ivoire).

• International Centre of Insect Physiology and Ecology: Plant Extract Based Biopesticides (Kenya) • Ignitia: Climate Intelligence Solutions for Farmers in Tropical Regions (Sweden) • Kopernik: PANGAN Initiative: Preserving Ancestral Knowledge and Revitalizing Food Security for a Climate-Resilient and Sustainable Future (Indonesia) • Nurture Posterity International: NutriPosh:Nutritious composite flours integrated into innovative school feeding program (Uganda).GN

Prime Shrimp Expands in L.A. Through Bristol Farms Locations Prime Shrimp is growing retail expansion into Southern California through placement in Bristol Farms locations across the greater Los Angeles area. Four flavors of Prime Shrimp are now offered to Bristol Farms shoppers, marking the latest milestone in Prime Shrimp’s coast-to-coast retail presence.

“Our vision at Prime Shrimp is to make delicious, high-quality seafood accessible to every type of shopper and home chef, and our mission is to get shrimp in the shopping carts of more consumers, more often,” said Davis McCool, business development supervisor at Prime Shrimp.

“Working with Bristol Farms marks another milestone of achievement toward both our mission and vision, and we are delighted to offer our shrimp to retail customers across the Los Angeles Metro

Area.”

Prime Shrimp, a company steeped in nearly 80 years of seafood industry knowledge, is working to revolutionize the seafood category with a fresh take on shrimp offerings. The brand offers sustainably sourced seasoned and sauced shrimp in vacuum-packed boil-in-bag technology unlike anything else seen in common seafood aisles today. With this unique value-added product, Prime Shrimp combines the best of quality and convenience to make shrimp a quick protein option for home chefs of any skill level.

Bristol Farms is widely recognized as the leading gourmet grocer in Southern California. The 14-location grocer brings people together around cooking and sharing of delicious food through curated offerings that encourage discovery of new flavors

and new brands, while also providing traditional grocery essentials in a beautiful environment.

The grocer’s work with Prime Shrimp aligns with a mission to create a superior shopping experience featuring unique, elevated products.

Prime Shrimp was created to bridge the gap between the large number of consumers who love shrimp and the relatively small number who regularly purchase it to cook at home. Prime Shrimp’s innovative cook-in-bag from frozen format eliminates common barriers to seafood consumption including unpleasant smells, tedious thaw steps, messy prep work and unfamiliarity with cooking seafood, making shrimp a more attractive, accessible option for shoppers.

Available in a range of sauced and sea-

soned varieties, Prime Shrimp’s frozen shrimp are carefully peeled, deveined and packed with precision in the United States, delivering unmatched freshness and quality.

Bristol Farms will feature four flavors, spanning Prime Shrimp’s lines of seasoned and sauced products. From Prime Shrimp’s seasoned line, Bristol Farms will offer Louisiana Boil and Signature. From Prime Shrimp’s sauced line, Bristol Farms will offer French Quarter Alfredo and Garlic Herb Butter. GN

6

GOURMET NEWS

//

JANUARY 2024

Monarch Casinos Choose Procurant’s Suite of Food Safety Solutions for Resorts Monarch Casino & Resort, Inc. is using Procurant’s suite of food safety solutions at resort facilities in Nevada and Colorado.

Monarch owns and operates the Atlantis Casino Resort Spa and Monarch Casino Black Hawk.

“Procurant’s food safety technology has been a game changer for us and their team has consistently gone above and beyond in helping us get the most out of the system,” said Chira Pagidi, corporate director of food and beverage, Monarch Casino & Resort, Inc. “I sleep better at night knowing that we have Procurant’s leading technology and great support helping us deliver

an exceptional foodservice experience to our guests.”

Monarch uses Procurant Sense, a network of more than 30 wireless temperature sensors and related communications gateways, to remotely monitor cold holding equipment such as freezers and coolers across all locations. The system provides real-time alerts if a unit varies from safe temperature levels so that quick action can be taken to prevent loss and ensure food safety.

In addition, Procurant’s digital food safety solution, Procurant Task, is in use at the Black Hawk location to maintain

HACCP compliance, manage checklists and drive routine food safety activities in foodservice settings such as the buffet.

The Procurant Task and Procurant Sense food safety solution provides Monarch with: • Real-time alerting and monitoring of critical food storage equipment; • Comprehensive insights into all food safety activities across the organization; • Accurate data collection that consolidates both automated and manual recordings for a clear audit trail of activities; • Guidelines and alerts for enhanced quality and reductions in food waste;

• Proactive checklists and workflow management for front-line staff to reduce errors and increase efficiency.

“Food is such an important part of the gaming and hospitality industry, and we are proud to support Monarch in their efforts to ensure the quality and consistency of the food they serve their guests,” said Kevin Brooks, Chief Revenue Officer, Procurant. “This is another great example of the Procurant platform enhancing visibility and driving frontline workflow across the foodservice supply chain.” GN

Inno-Pak Portfolio Company Acquires Canada’s Albany Packaging Inc. Inno-Pak, LLC , a portfolio company of Emerald Lake Capital Management and a leading designer, manufacturer, importer and supplier of innovative, eco-friendly packaging for prepared and takeout foods, has acquired Albany Packaging Inc..

Albany specializes in the design and manufacture of custom and stock folding paperboard cartons, including bakery boxes and food packaging items such as trays and takeout boxes. Albany has a manufacturing facility in Ontario, Canada, which services customers across the food service, grocery and convenience store channels.

“We are excited to add Albany’s facilities, products and people to Inno-Pak as we strive to bring our world-class customers the best packaging available anywhere,” said Chris Sanzone, chief executive officer of Inno-Pak. “This acquisition increases our North American integrated manufacturing capabilities and marks a crucial step in our manufacturing expansion plan to create an even more resilient supply chain. Albany also deepens our ongoing investments in paper capacity as we continue to innovate to make packaging more eco-friendly.”

Jon Sill, chairman of Inno-Pak, said,

“Inno-Pak stands at an important inflection point with several favorable trends in our end markets of the food service, grocery, convenience store and hospitality industries. The acquisition of Albany enhances our ability to capitalize on these positive trends with one of the most diverse custom and stock folding carton programs. With our recent portfolio additions and our continued investments in innovation, we are better positioned to serve our customers.”

“We are excited by Inno-Pak’s focus on innovative, sustainable, high-quality packaging, which is reflected in its vast product offering and differentiated ability to work

ProAmpac, Purina Win Award for Recyclable Packaging ProAmpac, a leader in flexible packaging and material science, in collaboration with Nestlé Purina PetCare, won a 2023 AmeriStar Award in the shelf-stable food category. The win recognizes ProAmpac’s latest recyclable packaging innovation – QUADFLEX Recyclable, which was first introduced by Purina in the company’s Purina Pro Plan Veterinary Diets product line.

QUADFLEX Recyclable is an innovative solution that supports Purina’s sustainability goals by transitioning from multi-layer to mono-material packaging in support of the company’s design for recycling initiative.

The annual AmeriStar Award competition is conducted by the Institute of Packaging Professionals (IoPP) to honor the best in flexible packaging.

“ProAmpac is proud to contribute our groundbreaking material science innovations to support Purina’s sustainability goals. Winning an AmeriStar Award for our QUADFLEX Recyclable packaging so-

lution is a tremendous honor,” said Ben Davis, product manager for ProAmpac.

“Our partnership with ProAmpac reflects a commitment to innovative solutions that help reduce our environmental footprint while preserving product quality,” said Brian Seevers, director, packaging at Purina “The AmeriStar recognition underscores the success of this collaboration in creating a more sustainable packaging solution for our Pro Plan Veterinary Diets line and additional Purina brands.”

The package offers a premium look with excellent branding opportunities and environmental benefits, including recyclability in polyethylene streams – a win-win solution for sustainability and performance in the packaging industry.

QUADFLEX Recyclable features a patent-pending mono-material pre-qualified for in-store drop-off polyethylene recycling streams. Combining sustainability with an attractive five-panel design, the new Purina Pro Plan Veterinary Diet pack-

aging utilizes HD Flexo printing to enhance branding.

The new packaging is transitioning to retail stores now. Pet owners should check the label of their pet food bag to see if their package is eligible for store drop-off recycling.

“QUADFLEX Recyclable stands as a testament to the seamless integration of cutting-edge material science into existing filling machinery, ensuring a performance level that rivals its conventional predecessor,” said Amir Saffar, director of global sustainability innovation for ProAmpac. “This pioneering packaging has an excellent grease barrier and remarkable dimpling resistance for optimum shelf appearance, meeting and surpassing the stringent requirements for product protection.

QUADFLEX Recyclable is a technical milestone, minimizing the environmental footprint while delivering essential functionality.” GN

across multiple substrates and product types to stay ahead of consumer preferences and trends,” said Stan Engelberg, owner of Albany. “We look forward to building on our success and taking our dedication and service to our customers and the environment to the next level together with Inno-Pak.” The transaction marks the third acquisition by Inno-Pak over the past two years, following the acquisitions of Stalk Market in February 2022 and Finishing Services Inc. in March 2023.

Terms of the transaction were not disclosed. GN

GOURMET NEWS

//

JANUARY 2024

7

Gordon Ramsay Burger to Open 2nd Las Vegas Location Flamingo Las Vegas just got hotter. Flavor and flames are coming to the resort this summer with the addition of Gordon Ramsay Burger.

The debut of Gordon Ramsay Burger at Flamingo Las Vegas follows the success

of the restaurant’s first Las Vegas location, which opened at Planet Hollywood Resort & Casino in December 2012. It is the celebrated chef’s seventh restaurant at Caesars Entertainment’s Las Vegas Resorts and the fifth Gordon Ramsay Burger location.

“We are incredibly fortunate to celebrate the popularity of Burger inside Planet Hollywood,” Ramsay said. “So much, in fact, that we expanded the space a few years ago to meet the demand and accommodate more guests. Now, to add another location inside one of the most iconic resorts in Las Vegas is truly a dream come true.”

Gordon Ramsay Burger continues to push the traditional burger, fries and milkshake combination to the limit.

Guests can expect some of their favorites on the menu at the Flamingo location, such as the Hell’s Kitchen Burger, Farmhouse Burger and Hellfire Chicken Wings. To achieve a complex flavor, all burgers are cooked over an open flame fueled by hardwoods. Sides include Just Fries with house ketchup and chipotle

ketchup, Truffle Parmesan Fries with truffle aioli and house ketchup, and Sweet Potato Fries with vanilla powdered sugar and honey jalapeño aioli. Those with a sweet tooth can choose from a variety of milkshakes.

“Adding Chef Ramsay to our culinary roster creates a whole new dynamic at the Flamingo,” said Dan Walsh, SVP and general manager of Flamingo Las Vegas. “From delicious burgers and signature sides, Gordon Ramsay Burger will be a fun dining destination for family and friends to enjoy at our resort.”

The 8,000-square-foot space was designed by DEZMOTIF Studios and will feature a large exhibition kitchen, islandstyle bar as the restaurant’s social hub, expansive storefront windows, multiple dining zones, a nod to Britannia with Union Jack accents and dynamic flame displays throughout. Casual and inviting, the main dining room space will have a warm and comfortable feel and offers views of the exhibition kitchen. The spectacular, open-air patio will overlook the bustling Las Vegas Strip and is anchored by a 25foot-tall LED column showcasing Gordon Ramsay Burger imagery underneath the famous Flamingo neon.

Gordon Ramsay Burger at Flamingo Las Vegas will occupy the former Bird Bar space along Las Vegas Boulevard.

Gordon Ramsay North America comprises the United States and Canada restaurant business of acclaimed chef, restaurateur, TV personality and author. In 2019, Ramsay inked a deal with private equity firm Lion Capital to expand Gordon

Ramsay restaurant concepts across the United States and Canada. The company has 27 restaurants across Las Vegas; New York City; Washington, D.C.; Boston; Chicago; Connecticut; Indiana; Orlando; North Carolina; Atlantic City; Baltimore; Lake Tahoe; Kansas City, Mo.; Miami; Oklahoma City; and Lake Charles, La., several of which are in partnership with Caesars Entertainment.

The group is scaling dining concepts as the company taps into several of Gordon Ramsay’s successful United States and international key brands including Gordon Ramsay HELL’S KITCHEN, Ramsay’s Kitchen, Gordon Ramsay Steak, Gordon Ramsay Burger, Gordon Ramsay Street Pizza, and Gordon Ramsay Fish & Chips.

In addition to the Gordon Ramsay

North America restaurants, there are 52 international restaurants in the Gordon Ramsay Restaurants portfolio worldwide, where Ramsay holds seven Michelin stars.

In total, the company is on track to open its 100th location by the end of 2024. GN

Evolving U.S. Food Market Trends Detailed, Pressing Importance of Industry Innovation Following a recent revelation by the Labor Department that U.S. producer prices have seen an unexpected surge due to escalating costs for energy products and food, a cutting-edge research report titled “U.S. Food Market Outlook 2023: Inflation, Sustainability, Convenience & Other Food Trends” has been added to the ResearchAndMarkets.com portfolio.

This report offers a deep dive into the transformative trends within the U.S. food market, providing crucial insights for busi-

ness entrepreneurs and managers keen on navigating the challenges and capitalizing on opportunities within the sector.

This study reveals that many dominant packaged food categories mainly rely on population growth. However, the impetus lies in providing innovations. There’s a pressing need for businesses to offer new product launches, intriguing ingredient alterations, and revamped marketing strategies to cater to the evolving consumer preferences.

As inflation continues its upward trend from 2022 into 2023, challenges in supply, surging ingredient and energy prices, along with climbing labor costs are putting a strain on suppliers, retailers and the end consumers. Resultantly, there’s a palpable shift in consumers seeking value – be it in comparison to eating out expenses or routine grocery shopping. The burgeoning interest in private label options across various categories is a testament to this trend.

Moreover, as the global landscape starts

moving past the zenith of the pandemic, sustainability is re-emerging as a paramount trend. Today’s food shopper is profoundly interested in plant-based options, clean labels, sustainable supply chains and eco-friendly packaging. Interestingly, the market also witnesses consumers grappling with contrasting preferences – a penchant for indulgence yet a demand for healthier versions and a desire for gourmet menus balanced with the convenience of preparation. GN

8

GOURMET NEWS

//

JANUARY 2024

Amazon Tops List of U.S. Grocery Retailers That Personalize Shopping Experience A special edition of the dunnhumby Retailer Preference Index covers which retailers in the $1 trillion U.S. grocery market personalize the shopping experience best for their customers. In this inaugural RPI for Leadership in Personalization, dunnhumby found that Amazon stands apart from all other retailers followed by H-E-B in second and Kroger rounding out the top three.

These three retailers are at the top of the rankings because they deliver targeted savings, a localized assortment and a frictionless shopping experience best.

The seven retailers with the next highest overall customer preference index scores are: Giant Eagle, King Soopers, Meijer, The Giant Company, Target, Fry’s and Smith’s.

Seventy percent of those in the top-quartile of the Personalization RPI ranking also are in the top quartile for Targeted Savings, the most important personalization driver.

“With the long-term trend of shoppers across all income brackets demanding lower prices, personalization is an opportunity for grocers to better retain and acquire customers,” said Matt O’Grady, president of dunnhumby for the Americas.

“The goal of this report is to help retailers improve personalization as a whole – the way customers define it. And because customers define personalization as targeted savings, local assortment and a frictionless shopping experience, understanding their preferences is key.

“The Personalization RPI provides a framework not only for grocery retailers looking to lead the market in personalization, but also for those who are in the earlier phases of their personalization journey

who are trying to understand where to focus their resources.”

The dunnhumby RPI is the only approach to ranking grocers that combines financial results with customer perception.

The PRPI includes 65 of the largest grocery retailers in the industry that sell everyday food and non-food household. For the Personalization RPI, the financial data and the customer perception data is sourced from dunnhumby’s survey of 10,000 American grocery shoppers.

Dunnhumby analysts cross validate the model with financial data from Edge by Ascential, foot traffic data from Placer.ai and web traffic data from Similarweb to ensure that grocery retailers who rank higher in our approach are driving a higher share of visits and bigger basket sizes.

The personalization RPI model also identifies which dimensions of the personalization proposition matter the most for driving financial and emotional performance by grouping more than 30 personalization Levers into three main personalization preference drivers: Targeted savings, frictionless experience and localized assortment.

Only Amazon, H-E-B, Target and Shoprite who ranked in the top quartile in dunnhumby’s annual U.S. Grocery RPI published in January 2023 were also ranked in the top quartile in the PRPI. Perennial top quartile performers Costco and Aldi as well as fast growing, hard discounters Dollar Stores, Lidl and Grocery Outlet are absent from the top two quartiles of the report due to not relying on personalization to drive growth, but in-

stead relying on geographic expansion and cost-control measures to drive scale.

If their ability to expand into new markets diminishes in the future, these grocery retailers will need to look to personalization to drive growth with current customers.

Retailers in the top quartile outperform the rest of the retailers on benefits, costs or both. For top quartile grocery retailers, this translates to a 14 percent increase in shoppers with a strong emotional connection, a 41 percent increase in share of wallet, a 34 percent increase in online visits per month per person and a 131 percent increase in traffic share in a grocery retailer’s footprint compared to retailers in the third and fourth quartiles.

By accepting that customers define what “personalization means to themselves, not the grocer,” retailers have the opportunity to compete with Amazon and everydaylow-price retailers with customer data. For grocery retailers, it’s about serving the customer according to their stated and implicit preferences.

Smith’s, Winn-Dixie, Kroger, Fry’s and Giant Eagle offer shoppers the best targeted savings, according to the report.

Forty-five percent of personalization-related grocery retailer outcomes are driven by targeted savings. Leaders in this driver do two to three times better than laggards at rewarding shoppers, helping them save money (via the loyalty program) and making it easy for them to do so (an easy-tounderstand program and point redemption).

H-E-B, Big Y, Wegmans, Food City and Schnucks offer the best localized assort-

ment – the second most important driver of personalization. Localized Assortment drives 28 percent of personalization-related grocery retailer outcomes. Leaders in this space perform 1.5 to 2 times better than laggards at providing shoppers with the right variety of products to meet their needs, local product variety (from local farmers or businesses) and a close connection to the local community.

Localization and hyper-localization can help customers feel like a grocery retailer knows them personally.

Amazon, Target, H-E-B, CVS and Walgreens provide shoppers with the best frictionless experience – the third most important driver of personalization. A frictionless experience drives 27 percent of personalization-related outcomes.

Amazon is peerless in frictionless experience. ranking No. 1 across all retailers in 10 out of the 11 frictionless experience levers. Target is the only retailer to beat Amazon in one lever – web and apps.

Frictionless experience leaders perform roughly two times better than laggards at reminding shoppers (usual items, forgotten items, previously bought items, followups), providing relevant products and topics, providing digital ease (making it easier to shop online or via the app) and personalizing both the online and in-store experience.

Personalization matters most to shoppers in baby care (63 percent) – a category customers are particularly attached to, and that’s true across all three drivers. Personalization also matters in health care (53 percent) and ready-to-eat (52 percent) but their importance will vary by driver. GN

Atlanta’s Goldbergs Thrives Under Duo’s Leadership Goldbergs Fine Foods, Atlanta’s original New York-style deli and award-winning restaurant concept, proudly celebrates 30 years of triumph under the leadership of Wayne Saxe and Howard Aaron.

Established on Roswell Road in Buckhead in 1972, the original Goldbergs began its journey with only six bagel options and classic deli sandwiches. In 1992, brothersin-law Saxe and Aaron relocated from South Africa to Georgia, acquiring the flagship Goldbergs location.

Since assuming the helm, they have transformed the brand from a single store to nine locations. Now, Goldbergs bakes more than 500 dozen bagels every weekday and more than 1,000 dozen on the weekends.

The duo has expanded the range of services to encompass sit-down dining, catering and retail products such as frozen foods and take-home meals, but has also introduced a food truck. Goldbergs’ delec-

table offerings can now be found in numerous retail outlets nationwide, including Costco.

Over the years, Goldbergs has consistently clinched the Best Bagel numerous times and has been recognized with various accolades in the Best Of category. Not content with culinary excellence, Goldbergs Group diversified its portfolio by establishing Goldbergs Commissary, Goldbergs Concessions Corp., Mainline Aviation, Mainline Foods and Goldway Construction.

“When Aaron and I acquired the flagship Goldbergs in 1993, it was just the two of us and a handful of employees running the shop. From Howard baking and me managing the register and customer service, we have come a long way,” said Saxe, president and CEO of Goldbergs Group, the parent company of Goldbergs Fine Foods. “We are incredibly honored to continue serving the community with our un-

wavering commitment to quality food and exceptional service.”

G o l d b e rg s Fine Foods proudly continues its legacy as a family-driven enterprise, ensuring that the spirit of tradition and innovation thrive across generations. Bradley Saxe is at the forefront of this commitment, leading the charge at Mainline Foods, a crucial subsidiary under the Goldbergs Group umbrella.

Bradley Saxe’s leadership exemplifies the family’s dedication to maintaining the highest standards of quality and excellence. As Goldbergs Fine Foods celebrates its 30th year of success, Bradley Saxe’s role at Mainline Foods reinforces its commit-

ment to delivering exceptional culinary experiences while preserving the familial essence integral to Goldbergs’ enduring success.

Goldbergs Group is headquartered in Marietta, Ga. For more than 50 years, the company has specialized in restaurant operations, customer service and premium food production. Its subsidiaries include Goldbergs Concessions, Goldbergs Fine Foods, Braves All Star Grill, Mainline Foods, Mainline Aviation, Goldway Construction and Goldbergs Commissary. GN

10

GOURMET NEWS

//

JANUARY 2024

New, Healthier Snacks Kick Off the New Year

BY A.J. FLICK

Snacking is projected to keep climbing as a market and with consumers demanding healthier snacks, food manufacturers are responding. That’s obvious when we started getting a bunch of new product announcements to start the new year.

I never thought of tuna as a snack, but Tonnino has opened my eyes with six yellowfin tins for snacks and meals. As the leading gourmet tuna brand in the United States, Tonnino prides itself on sustainable fishing practices widely respected for a preservation of quality and flavor.

“We are excited about the new delicious products debuting at Walmart,” said Tonnino’s Gabriela Jimenez. “We are eager to make tuna more enjoyable than ever and making it more convenient with all these new first-to-market cans!

“As a global company, we are honored to popularize the unbelievable quality and flavor that yellowfin provides with an array of tuna tins that offer options for every type of fish lover.”

The six new products are a testament to the brand’s commitment to innovation and quality. The new varieties are set to redefine what customers expect from canned tuna, offering a blend of traditional quality with modern convenience.

Tonnino shakes the canned seafood market with the launch of its first-ever tuna can specifically designed for kids, now available at Walmart. This tuna offers a perfect blend of delicious taste and healthy convenience tailored to young palates. These fun, kidfriendly varieties are packed with lean, protein-rich, dolphin-safe, combined with fresh diced vegetables.

Each can is a standalone meal – pasta, pizza, tuna melt or mac and cheese – making healthy eating both easy and enjoyable for kids. The packaging is eye-catching, featuring a friendly tuna character on a conveniently petite package. The two standout varieties are Premium Yellowfin Tuna chunks with sweet corn in water (3.7 ounces) and Premium Yellowfin Tuna with carrots and peas in vegetable oil (3.7 ounces).

With a novel concept that redefines snack time and party menus alike, Tonnino introduces tuna tins that are the life of the party. A tasty blend of lively flavors in these generously sized cans makes appetizer time easier than ever. Just blend either with cream cheese or to have a delicious dip, best served with chips.

Nachos or fresh crudité. Whether creating a smooth, creamy dip by blending with cream cheese or crafting a hearty dip, these tuna varieties are perfect for accompanying chips, nachos or fresh veggies.

These flavors include Premium Yellowfin Tuna Chunks with chipotle sauce (10 ounces) and Premium Yellowfin Tuna with Spicy Bell Pepper (10 ounces).

To help create elegant meals, whether it’s a simple, flavorful salad or a more complex, savory dish, Tonnino launched tins with elevated fresh flavors.

Premium Yellowfin Tuna chunks with carrots and peas in vegetable oil (4.94 ounces) is the bestselling Tonnino product in Central America and the Caribbean regions.

Premium Yellowfin Tuna chunks with

tomatoes and olives (4.94 ounces) is a more sophisticated and gourmet item specially designed for upscale consumers who love savory yellowfin pastas, Niçoise salads and other recipes where yellowfin shines with the earthy depth of green olives and sweet acidity of tomato.

Tonnino Tuna can be found at select retailers such as Whole Foods Market, Walmart and Fairway, as well as on Amazon.

They are priced starting from $3.39 for a can to $6.99 for a jar.

On the sweeter side of life, Nassau Candy has unveiled a new look for its popular Decades Box Nostalgic Candy Gift Sets. The redesign serves up a more interactive experience, making the Decades Boxes more giftable, while featuring a new assortment of nostalgic goodies.

Each new Decades Box has the signature look and feel of the decade while still creating a cohesive presentation when merchandised together.

But what makes the redesign extra fun and interactive are hidden facts about that particular decade incorporated into the design.

This is intended to spark memories, conversation and add to the nostalgic experience.

Not only does the new art make the Decades Boxes more appealing gifts, it also makes merchandising simple. The new package art is vertical on one side and horizontal on the other, allowing for multiple merchandising options.

Also new for the relaunch is the addition of a 2000s box. It joins the Decades Box line that spans the ‘50s, ‘60s, ‘70s, ‘80s and ‘90s boxes.

“Nostalgic candies are the most soughtafter confectionery items,” said Dana Rodio, director of brand strategy. “Our redesigned Decades Boxes offer up their longtime candy favorites all in one place, while transporting them back in time with nostalgic imagery and fun facts. That’s why the entire Decades Box line has long been a favorite gift for milestone birthdays and

as party centerpieces.”

The third product from The Kraft Heinz Company and TheNotCompany has launched: plant-based Kraft Mac & Cheese – Kraft NotMac&Cheese.

Less than 30 percent of plant-based mac & cheese buyers are repeating purchases as taste and texture remain their largest pain points. The Kraft Heinz Not Company aims to address consumers’ plantbased preferences and evolving needs with the debut of two great-tasting plant-based mac & cheese offerings.

“The Kraft Heinz Not Company creates plant-based versions of fan-favorite foods that taste like the real thing, yet don’t require people to drastically change their eating habits,” said Lucho Lopez-May, CEO, The Kraft Heinz Not Company.

“NotCo brings its revolutionary AI technology that has a proven track record in creating mouthwatering plant-based foods to Kraft – the beloved mac and cheese brand that sells over a million boxes every day.

Leveraging the strengths of both companies, we’re offering the creamy and comforting experience Kraft Mac & Cheese fans have loved for over 85 years – without the dairy.”

The launch builds on The Kraft Heinz Not Company’s current plant-based offerings of Kraft NotCheese Slices and NotMayo. The Kraft Heinz Not Company will continue its plans to scale into several more categories and begin international expansion in 2024.

Available in Original and White Cheddar flavors, Kraft NotMac&Cheese will continue rolling out on shelves nationwide through early 2024.

Plant protein pioneer ChickP Protein, Ltd. is forging ahead in the active nutrition market to fill the surging demand for natural, high-protein, plant-based nutrition bars and similar on-the-go, betterfor-you products. The company developed a line of prototypes, powered by its signature, 90% chickpea isolate, to fit the requirements of active lifestyle consumers and others who live life on-the-go.

The company showcased the protein-fortified, granola-based demos at the Fi Europe 2023 in Frankfurt including chickpea protein enriched cereal and energy bars. The bars are made of nuts, seeds, oats and green buckwheat and infused with a minimum 30 percent of the proprietary, 90 percent chickpea isolate. They are naturally mildly sweetened with honey and agave and are rich in

GOURMET NEWS

//

JANUARY 2024

fiber.

“Our foray into the active nutrition market was a logical next step for us,” said CEO Liat Lachish Levy. “We’re attuned to the thriving demand for good-foryou nutrition snacks that contain rich amounts of plant-based protein.”

“The key challenge in fortifying energy snacks with vegan forms of protein, is avoiding a bitter aftertaste while retaining a crispy texture,” said Maor Dahan, head of development and applications for ChickP. “Our chickpea isolate solves both challenges. It has a neutral flavor plus a fine consistency for seamless integration.

“Moreover, it is a complete protein providing all the essential amino acids, including naturally occurring branch-chain amino acids essential for building and maintaining muscle mass. This makes our 90 percent chickpea protein isolate the ideal choice for those seeking not just pro-

tein but a comprehensive nutritional solution.”

For those who prefer snacking on cheese but don’t want the dairy, Daiya’s first dairyfree products stemming from its multi-million-dollar investment in fermentation technology are hitting shelves across the country.

Featuring the new Daiya Oat Cream blend, the proprietary cultured ingredient is now the key

11 component across Daiya’s dairy-free shreds, slices, blocks and sticks – promising consumers a dairy-like melt and deliciously balanced cheesy flavor.

By utilizing these proprietary vegan cultures, Daiya utilizes age-old fermentation methods to create a dairy-free cheese made from plants with characteristics that mimic traditional dairy products.

While many brands in the category continue to incorporate oil-based ingredients and GMO techniques, such as precision fermentation, Daiya is perfecting the art of plant-based cheesemaking, the natural way.

This latest innovation from Daiya directly addresses the challenges faced across the plant-based cheese category, primarily

consumer demand for dairy parity and an inconsistency across taste and texture of products currently on shelf.

Key features and benefits across Daiya’s reformulated non-dairy cheese products include melting just like dairy cheese, boasting a creamier, cheesy flavor, beingNon-GMO Project Verified and made with glyphosate-free and certified glutenfree oats.

The reformulated products will also unveil Daiya’s new visual identity, including a logo revamp, a new tagline – “100% Plant-based. Even if you’re not.” – and a packaging overhaul. The new look is set to speak to the growing market of “flexible” plant-based eaters while still paying homage to the original branding. GN

Bell Introduces USDA Kettle Cooked Meat Flavors Line In response to rapidly growing interest in clean label claims, Bell has introduced a line of USDA Kettle Cooked Meat Flavors. These flavors, including Free Range Chicken, Grass-Fed Beef and Organic Turkey, enhance a product’s natural broth flavor profile while maintaining a cleaner label.

Developed at Bell’s Technology and Innovation Center, a USDA-certified facility located at the company’s global headquarters that unites diverse expertise under one roof and rapidly produces customized flavors with a clean label, USDA Kettle Cooked Meat Flavors fulfill both consumer expectations and manufacturer needs.

“Bell’s investment into this vertical bolsters our capability to meet growing consumer demand for clear and simple labels,

with flavoring food stuffs made from real meat,” said Peter Gollmer, Bell’s director of savory business development.

Consumer interest in foods and beverages that present a clean label is at an alltime high. In fact, 78 percent of U.S. shoppers will pay higher prices for clean label products (Food Navigator-USA, 2023). Today’s consumer expects full transparency on the ingredients incorporated into the products they purchase and demands comprehensive information on the impact of their choices from an environmental, social and health standpoint, with 64 percent willing to switch brands if a competitor offers more detailed product information (Food Navigator-USA, 2023).

Simply put, they’re reaching for products that contain natural, minimally

processed ingredients, are free from harmful ingredients and are ethically produced.

In line with consumer desires, Bell’s USDA Kettle Crafted Meat Flavors are made from organic ingredients, crafted in small batches and cooked “low and slow” for an authentic flavor experience. In addition to being non-GMO and containing minimally processed flavor and color, they can be customized to fit a variety of culinary and application needs, such as soups and broths, seasoning blends, sauces and

more.

To validate flavor efficacy and integrity, Bell’s Sensory & Consumer Science team has evaluated each flavor with trained panelists to understand the impact in corresponding broths. The verdict: All broth flavors maintained the shape of the broth profile while enhancing select flavor attributes. GN

Gourmet Wild-Picked Elderberry Gummies Pack Depth of Flavor, Immune Support California’s Elderosa Elderberry Ranch has launched its first batch of All Natural Elderberry Gourmet Gummies. Just in time to provide real immune support throughout the winter, these gourmet elderberry gummies are made from fresh, sustainable, wild-picked California elderberries.

The most concentrated form of elderberries, these fresh elderberries are cold pressed to deliver pure juice. These gummies pack an incredible 3000 mg of wild elderberry juice syrup into each serving.

This fresh juice delivers an authentic,

depth of flavor not found in other products that use ground-up dried berry powder.

These elderberries are sustainably wild picked from native trees. Berries are picked at the peak of summer sweetness.

The raw elderberries are squeezed into juice and combined with elderflower honey and fresh lemon juice to create a concentrated syrup. The gummies are handmade in small batches with these three simple ingredients to ensure the purest form of elderberry.

It’s a teaspoon of pure elderberry juice – delivered in a delicious gummy. It’s an easy

and convenient way to get a daily dose of elderberry immune support.

Elderberry syrup is a popular immune supplement for adults and children. Numerous studies about the health benefits of dark berry juice, anthocyanins, antioxidants and mirco-nutrients show excellent immune properties. Fresh-pressed elderberry juice is a super natural source and wild-picked berries provide a highly concentrated source of this rare fruit juice.

Elderosa Ranch is family owned and operated on historic Route 66 and the San Andreas

fault in Southern California. Elderosa Ranch is an elderberry tree preserve where wild elderberries have grown in the Cajon Pass atop the notorious fault line for centuries. Workers hand-pick the wild elderberries, going to each tree to pick the ripest berries.

Elderosa Elderberry Ranch is committed to making quality natural products from the natural surroundings. The ranch intends to maintain its commitment to environmentally friendly business practices and resource conservation and the California conservation movement. GN

12

GOURMET NEWS

//

JANUARY 2024

USDA Invests $52M+ to Improve Access To Fresh Fruit, Vegetables for Families The U.S. Department of Agriculture is investing more than $52 million to improve dietary health and access to fresh fruits and vegetables for eligible families.

The funds support efforts across three National Institute of Food and Agriculture competitive grant programs that make up the Gus Schumacher Nutrition Incentive Program.

The program is named in honor of the former USDA Under Secretary of Agriculture for Farm and Foreign Agricultural Services (1997 to 2001).

“USDA is delivering on its promise to bolster food and nutrition security for underserved communities,” said USDA Chief Scientist and Under Secretary for Research,

Education and Economics Dr. Chavonda Jacobs-Young. “Investments like this enable people to afford and eat healthy fresh fruits and vegetables so they don’t have to make a choice between healthy eating and cheaper, less healthier options.”

GusNIP’s three grant programs include Nutrition Incentive, Produce Prescription and the Nutrition Incentive Program Training, Technical Assistance, Evaluation and Information Center. By bringing together stakeholders from various parts of the food and health care systems, GusNIP projects help foster understanding to improve the health and nutritional status of participating households, facilitate growth in underrepresented communities and ge-

ographies and aggregate data to identify and improve best practices on a broad scale.

“GusNIP has provided over $270 million in funding to nearly 200 projects throughout the U.S. since its 2019 launch and participants are consistently reporting increased fruit and vegetable intake as a result,” said NIFA Director Dr. Manjit Misra.

“This latest round of funding only strengthens the impacts these programs are having nationwide.”

Nineteen awardees are receiving GusNIP Nutrition Incentive funding totaling $41.8 million. NI projects increase the purchase of fruits and vegetables by providing incentives at the point of purchase among

income-eligible households participating in the USDA Supplemental Nutrition Assistance Program.

Produce Prescription awards account for $5.2 million to 11 awardees. These projects demonstrate and evaluate the impact of fresh fruit and vegetable prescriptions.

The goals of the program are to increase procurement and consumption of fruits and vegetables, reduce individual and household food insecurity and reduce health care use and associated costs.

One awardee is receiving $7 million through the NTAE Center program. NTAE projects offer training, technical assistance, evaluation and informational support services. GN

ReposiTrak Includes Produce Growers, Seafood Suppliers to Traceability Network ReposiTrak has added an industry leader in row crops and a niche produce grower, processor and brokerage to the ReposiTrak Traceability Network as well as a supplier of shrimp from Mexico and seafood harvester and processor.

The new users will exchange complex, FDA-required key data elements for each critical tracking event in the supply chain, ensuring compliance ahead of the January 2026 deadline.

The produce companies will use RTN to do traceability with an in-network grocery supply chain company. The users include a Longwood, Fla.-based watermelon grower, processor and brokerage utilizing technology and a network of growers for

consistent, year-round product yields; and a family-owned Immokalee, Fla.-based grower of green beans, eggplant, squash and pepper varieties.

“Those in the produce industry need to examine their traceability methods now, and ensure that they meet the new requirements of FDA’s FSMA 204 food traceability law and the new requirements of their customers,” said Randy Fields, chairman and CEO. “More traceability data than ever before must be transmitted for certain whole produce as it moves throughout the supply chain, but additional information is required when fruits or vegetables are cut or processed. Many companies might have

that information, but no way to share it.”

The seafood suppliers will use RTN to do traceability with two in-network retail grocery chains and an in-network wholesaler. The users include a Henderson, Nev.-based importer of shrimp from Mexico that has been in operation for nearly 30 years and a global, Seattle-based company that harvests and sources seafood from farms and fisherman, and also processes and sells product from four facilities.

“No two seafood companies are alike, and that’s why it’s especially important to start FSMA 204 food traceability now and not to wait,” Fields said. “Supply chains

will differ from supplier to supplier, and therefore traceability data requirements will differ. Additionally, the data requested by your customer may be even more robust that what you’re prepared for. Now is the time to understand the FSMA 204 rule and start working toward a solution for your operation.”

The ReposiTrak Traceability Network requires no additional hardware or software and the ReposiTrak team assists in making the connections needed under the new regulation. Suppliers can connect to an unlimited number of trading partners and begin sharing data for a low, flat fee and there is no cost to retailers. GN

Intelinair, Hubner Team on Digital Platform To Manage Hybrid Seed Corn Production Intelinair and Hubner Industries, LLC, have formed a strategic multi-year collaboration agreement to create a new innovative digital platform specifically to manage hybrid seed corn production. Under the terms of the agreement, Intelinair will use its high-resolution imagery and data analytics to help growers more efficiently identify issues in the field throughout the season and inform real-time seed production management decisions to protect yield potential.

“We are excited to partner with Doug Hubner and his team at Hubner Industries, a family-owned business that has been in the seed production, treatment, packaging and distribution industry for more than 50 years,” said Tim Hassinger, CEO & president at Intelinair. “Through this new plat-

form, we will be able to address the specific needs of seed production using our technology.”

The platform will simplify or automate some of the seed production practices used today, as well as help streamline decisions and dispatch field scouts to identify issues in the field throughout the season.

“Production managers need a way to closely and efficiently manage every acre of their seed crop, giving confidence to their seed partners they will have the highest quality seed,” said Douglas J. Hubner, president at Hubner Industries, LLC. “What we are doing with Intelinair is going to be a gamechanger for our production team as it will give us the best of both worlds.

Real-time information through the combination of high-resolution imagery and data analytics, along with scouting tools for the boots on the ground in the fields, will help us manage our workflow and decisions throughout the growing season. We expect this combination will increase our yield by 2-3 percent and will deliver higher quality seed across every acre.”

Other terms of the collaboration agreement were not disclosed.

Intelinair elevates agronomic management decisions by providing insights all season long to farmers and ag retailers through its easy-to-use interactive platform. High resolution aerial imagery from fixed wing airplane, satellite or drones provides whole field views in-

creasing efficiency by prioritizing fields and offering assurance that fields are monitored and reviewed for timely decision making and identifying sustainability opportunities. Intelinair analyzes millions of acres in the United States and several other countries from its headquarters in Indianapolis.

Hubner Industries, LLC is a familyowned seed production company that was established in 1972. Hubner produces high-quality hybrid seed corn, soybean seed and distribution services for the seed industry. The company manages seed production in some of the most fertile ground in Eastern Illinois and Western Indiana with conditioning facilities in Muncie, Ill., and West Lebanon, Ind. GN

GOURMET NEWS

//

JANUARY 2024

13

Mecatherm M-VT Oven Wins Industry Accolades Mecatherm, a leader in the design of equipment and automatic production lines for bakery, pastry and patisserie production and other products in the food sector, was awarded two prestigious awards for its new M-VT oven. This innovation, unveiled at the ibBA a show, received the IBA Award 2023 in the Oven category and the Gulfood Industry Excellence Award 2023, in the Best Processing Innovation category at the Gulfood Manufacturing show in Dubai.

Olivier Sergent, president of TMG, said, “These two awards are a true recognition of the work we have accomplished and our capacity for innovation. Once again, it positions Mecatherm as one of the most innovative companies in the Bakery sector. The performance of our equipment is recognized by the IBA Award Jury, com-

posed of sector experts and also by the Gulfood Manufacturing Industry Excellence prize.

“This acknowledges us, for the first time, alongside the major players in the food sector. We are very proud to have received this award.”

Raymond Nogael, vice president global marketing and business development TMG/Mecatherm, said, “This new M-VT oven is the culmination of three years of development involving many of our employees, all aiming to offer industrial players a baking solution that supports them in their daily challenges of product quality, industrial

performance and sustainable development.

“To achieve this, we have rethought all

the concepts of the vertical oven, such as airflow circuit, conveying system, heating and hygrometry management. This award

recognizes the work of all those involved in the project, and we are very proud of it.”

The result is a collection of innovations serving sustainable development, particularly in terms of the energy transition. The MVT oven offers high baking quality for a wide range of products ranging from crusty bread to pastries and other soft products.

The oven is extremely compact and guarantees optimal industrial performance.

Its connectivity means that data can be collected and processed to produce a performance report or even monitor its energy consumption. Day-to-day use and maintenance are also made easier, thanks to its integrated digital tools. GN

Liviri Awards Independent Montana Store Resources to Help E-Grocer Program Liviri has selected the recipient of its first e-grocer grant program: Madison Foods, a locally owned, independent grocery store located in Ennis, Mont. Liviri, the leading innovator in reusable packaging solutions, developed the grant program to award resources to an independent grocer to drive operational excellence and optimize supply chain management for the ever-evolving e-grocery sector.

Madison Foods is the only grocery store in the Madison County area, serving 1,000 year-round residents and more than 4,000 additional seasonal residents during the summer months. Customers spanning a 50-mile radius utilize the grocer’s curbside pickup and delivery options, as Madison Foods is the only delivery option in the vicinity.

With an increased demand during the warm summer months, it is more important than ever for the store to keep perishable foods in a temperature-safe zone for long periods of time. Liviri’s reusable, insulated Sprint totes provide an ideal solution.

“We’re honored to present Madison Foods with a grant package valued at over $7,000 to help them increase their e-grocery operational efficiencies and save them time and resources,” said Liviri general manager Ken Longval. “Madison Foods is passionate about doing everything they can to serve their community, and it is evident they are ready to take their operations to the next level.”

Madison Foods was selected as the 2023 Liviri Independent E-Grocer Grant recipient because it demonstrated a strong need to increase business operational efficiencies for both storing and delivering perishables. The grocer has been utilizing a basic residential refrigerator to keep groceries cold, and outdated coolers to transport perishable foods. While the team at the single location store works hard to keep up with demand, these operational constraints decrease the volume of deliveries it is able to fulfill.

Madison Foods was seeking a better system for storing perishable foods after orders were shopped, as well as a better

system to keep the foods at the appropriate temperature during deliveries or when storing orders for long periods of time.

“Right now, we have to make multiple trips in order to keep groceries cold during transit, which is not cost-effective,” said Chris Gentry, owner of Madison Foods.

“With Liviri’s Sprint totes and a better storage system, we’ll be able to store food for significantly longer times, allowing us to deliver to more of our customers in one trip without worrying about spoilage.”

Madison Foods will be awarded $5,000 cash (intended to help cover costs to build up tech platforms, freezers, fridges and training), Liviri Sprint Insulated Totes, Sprint Ice Packs and Dividers and two picking carts.

Liviri Sprint is a line of durable, reusable totes that helps grocers and produce shippers with staging and delivery. High-performance insulation provides flexible options for chilled storage, keeping contents in the safe temperature zone for more than 12 hours and reducing the need for

onsite and in-transit refrigeration. The products also help eliminate wasteful single-use packaging for a more sustainable last-mile solution.

Liviri is the leading innovator of reusable packaging solutions for thermal performance, operational efficiency and cost-effective scalability. Launched in 2019 and developed alongside leading nationwide shippers, Liviri’s startup strength stems from an Otter Products DNA rooted in protective case designs and thermal performance innovations.

Liviri offers a whole eGrocery package through a family of reusable, thermally protective totes and ice packs that provide durable, sustainable solutions to pick, pack, stage and deliver online grocery orders.

Madison Foods has been a locally owned, independent grocery store for 20 years in Ennis, Mont. It provides traditional brand-name items, natural and organic products, gluten-free selections, vegetarian products, bulk foods and energy bars and drinks.GN

IDF Annual Health Report Details Gains Achieved in Young Stock Management The International Dairy Federation has released the latest edition of the IDF Animal Health Report, dedicated to the science and practice of young stock management.

This edition takes readers on a global journey, exploring intriguing and inspirational cases from around the world, emphasizing the pivotal role played by calf and young animal management in ensuring the health and welfare of the dairy sector.

The IDF Animal Health Report trans-

ports its readers to diverse locations including Australia, Canada, Germany, Italy, Kenya, Nigeria, Norway, South Africa, Sweden and The Netherlands. Additionally, the report provides valuable insights from the World Organisation for Animal Health, one of IDF’s key stakeholders.

Whether a seasoned dairy farmer with years of experience or an inquisitive observer seeking knowledge, this edition shines a light on the transformation in the

global dairy landscape. Today, animal welfare is viewed holistically, with a strong emphasis on the care and nurturing of calves and youngstock. This shift in perspective has made animal health and welfare a top priority for the dairy industry.

“I extend a warm invitation to immerse yourself in this exploration of young stock management, with the goal of championing the well-being of the future generation of dairy animalism,” said Caroline

Emond, director general of the International Dairy Federation. “The health and welfare of our young stock are the foundation upon which a thriving and sustainable dairying is constructed.”

This edition of the IDF Animal Health Report details the global efforts to advance young stock management and to create a brighter future for dairy animals. The IDF continues to promote best practices and innovative approaches in the dairy industry. GN

14

GOURMET NEWS

//

JANUARY 2024

U.S. Agencies Converge to Reduce Food Loss, Waste in Landfills Nationally by 50% by 2030 The U.S. Food and Drug Administration, the U.S. Department of Agriculture and the U.S. Environmental Protection Agency released a national strategy that will drive progress toward the national goal to reduce food loss and waste in the U.S. by 50 percent by 2030. This action is a continuation of the three agencies’ collaborative efforts to build a more sustainable future.

In the United States, food is the single most common material found in landfills.

More than one-third, nearly 100 million tons, of municipal waste stream is organic waste and food comprises 66 million tons of that waste. The Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics identifies opportunities to reduce food loss and waste across the entire supply chain.

“The FDA supports the mission to re-

duce food loss and waste. While we look forward to our continued partnership with USDA and EPA, we also want Americans to feel empowered and confident in their ability to play a part in that mission,” said FDA Commissioner Robert M. Califf. “We encourage the public to comment on practical ways everyone can play a role in reducing food waste.”

This strategy is a deliverable in the Biden-Harris Administration’s National Strategy on Hunger, Nutrition and Health, released in conjunction with the historic White House Conference on Hunger, Nutrition and Health in September 2022.

The draft strategy features four objectives: • Prevent the loss of food where possible.

• Prevent the waste of food where possible.

• Increase the recycling rate for all or-

ganic waste.

• Support policies that incentivize and encourage food loss and waste prevention and organics recycling.

For each objective, the draft strategy highlights actions that the FDA, USDA or EPA could take. Examples of specific FDA actions include: • FDA and USDA will contribute date labeling and food safety advice to inform EPA’s national consumer education campaign.

• FDA will continue working with the food industry to advance the goals under the FDA New Era of Smarter Food Safety initiative to support and encourage supply chain stakeholders to adopt and leverage tech-enabled digital tracing technologies to remove contaminated foods more rapidly and accurately from the marketplace, while simultaneously reducing food loss

and food waste associated with contamination events.

• FDA will continue to encourage uniform adoption of food donation practices updated in the Food Code, which provide consistency and uniformity for public health officials.

This effort will also provide social and economic benefits, including the potential to: • Increase food access for food-insecure Americans and increase the recovery rate and donation of wholesome food, such as through the emergency food system.

• Create new jobs, industries and sectors of the economy.

• Increase supply chain resiliency.

• Deliver financial savings to households, which can also help address the needs of underserved communities. GN

International Companies Team to Create World’s First Climate-Smart Beef Three international companies have partnered to launch the first pilot ranch outside the United States that will deliver the world’s first climate-smart beef, using carbon insets, backed by third party validation and blockchain technology.

The companies are EcoBalance Global, a U.S.-based leader in carbon storage projects; Kazbeef, a subsidiary of Yerkin Tatishev’s Kusto Group based in Singapore; and rTek, a Rakurs Consulting Group company based in Almaty, Kazakhstan.

The pilot was launched at COP28 in Dubai following the signing of a memorandum of understanding between the companies. The project will not only enable blockchain transacted environmentally sustainable cattle outside the United States, but will also show the world that the livestock and farming industry can be part of the net-zero solution.

The foundation for the KazBeef pilot is EcoBalance Global’s Framework that supports ranches in deploying a specialized

rotational grazing program which allows increased carbon capture in the soil, and utilizing machine learning satellite technology to monitor sustainable land management, focusing on accurate carbon accounting. This is backed up by the Framework’s carbon trade and risk management platform to administer all the requirements of the Framework in conjunction with the blockchain.

As part of the program, rTek will leverage its expertise in remote sensing and MRV development, particularly in precision agriculture, to support the pilot program.

The 10-year pilot project is expected to demonstrate the world’s first carbon inset beef supply chain. It is scalable, with the goal of using EcoBalance’s Framework as a global standard for sustainable and climate smart beef supply.

“This program will enable Kazakh farmers to have the world’s first working carbon storage project on their land that can be scaled and the means to create and market

low carbon beef products,” said Tellan Steffan of EcoBalance Global.

“One-third of all human-caused greenhouse-gas emissions are generated from food systems. It is hoped that the EcoBalance Framework can offer a comprehensive solution for the reduction of carbon emissions in the agricultural sector and establishing a template that can be scaled globally.”

Established in 2011, KazBeef has consistently showcased its dedication to environmentally conscious farming practices, while maintaining a high quality operation, which includes more than 15,000 heads of cattle and produces more than 6,000 tons of beef per annum.

EcoBalance Global’s pilot ranch in North Dakota has created more than 18,000 registered soil carbon credits, while simultaneously producing and tracking 900 head of climate smart cattle.

“Kazbeef is a pioneer in environmentally conscious farming and ranching prac-

tices,” said Yerkin Tatishev, chairman of Kusto Group. “Through this new partnership, we are leading the way in carbon capture in agriculture thanks to our partnership with EcoBalance Global.”

“As we embrace the challenges and opportunities of environmental sustainability in Kazakhstan, it’s crucial to recognize the pivotal role of innovative technologies and data-driven approaches,” said Dosym Kydyrbayev, managing partner, Rakurs Consulting Group. “Companies like rTek are at the forefront of this transformation, offering vital solutions in soil sampling, MRV, standards adoption and QA processes for carbon projects.

“To advance Kazakhstan’s decarbonization goals, the private sector must commit to long-term collaboration with governments, local and international bodies. With this project and others, we aim to support our nation’s ecological goals but also to position Kazakhstan as a leader in climate action and sustainable development.” GN

Ardagh Glass Packaging Adds Boston Round Bottles to Its Growing U.S.-Made Portfolio Ardagh Glass Packaging-North America, an operating business of Ardagh Group, has introduced two Boston Round bottles to its growing portfolio of American-made bottles.

The new 16-ounce (473 ml) Boston Round glass beverage bottles are available for purchase on AGP-North America’s BOB site (BuyOurBottles) in both amber (brown) and flint (clear) glass.

The strong, cylindrical Boston Round bottles with continuous-thread closures, are available in 12-pack cases. The bottles

are designed and manufactured in the United States, by AGP-North America out of high-quality glass that is 100 percent and endlessly recyclable.

“Ardagh Glass Packaging continues to focus on developing its portfolio of American-made glass bottles on the BOB site to meet the demand of craft brewers and beverage producers,” said Rashmi Markan, vice president, beer & beverage for AGP-North America. “The new Boston Round bottles complement a wide variety of craft beverage

brands, offering brand differentiation with a trusted, sustainable glass bottle that fully protects the flavor of their beverage.”

In 2012, AGP-North America launched the BOB site for beer – the first website to offer craft brewers the ability to purchase beer bottles online in pallet quantities, direct from the manufacturer, using a credit card or PayPal. The BOB site portfolio includes 10 beer and beverage bottles in both amber and flint glass color options, offering craft brewers and beverage producers increased

flexibility for packaging their products.

AGP-North America and BOB are dedicated to the craft beer and beverage market with capabilities and resources to grow with craft brewers and beverage producers every stage of the way. For customers interested in purchasing bottles by the pallet, the BOB platform offers convenient online ordering, and payment via credit card or PayPal. For bottles in less than truckload or truckload quantities, brewers can contact Ardagh directly at 636.299.5495 or marketing.glass.na@ardaghgroup.com. GN

GOURMET NEWS

//

JANUARY 2024

15

Giant Food Maintains Top Score of 100, Based on Workplace Equality Policies Giant Food, the leading greater Washington, D.C. regional grocery chain, has received a score of 100 on the Human Rights Campaign Foundation’s 2023 Corporate Equality Index, the nation’s foremost benchmarking survey and report measuring corporate policies and practices related to LGBTQ+ workplace equality. Giant Food joins the ranks of over 545 major U.S. businesses that also earned top marks this year.

“Giant Food is extremely proud to have earned a score of 100 for the fifth consecutive year on the Corporate Equality Index for the practices we have established to foster and support a diverse and inclusive workplace for our LGBTQ+ team members,” said Brian Wanner, vice president of human resources at Giant Food.

“We are committed to embracing and advancing a workplace that represents and celebrates the cultures, backgrounds and experiences of our team members and communities helping create a culture in which we can all grow, care and belong.”

Giant has consistently worked to implement and advance a range of programs,

policies and practices to promote inclusivity and diversity. Just this year, the company has introduced or expanded upon several training, education, employee benefit and partnership efforts including: • Ongoing gender inclusivity training for all employees • Creation of employee LGBTQ+ Benefits Guide • Creation of employee Gender Transition Guidelines • Added restroom guidelines signage • Addition of employee pronouns to name and security badges • Involvement in regional Pride celebrations including Washington, D.C., and Baltimore “For well over two decades, businesses have played an important role in furthering LGBTQ+ equality by centering employee needs and voices when it comes to workplace inclusion. While there is much more work to be done, year-overyear growth in CEI participation is evidence of a business community that recognizes the responsibility and value in upholding equity and inclusion,” said

RaShawn “Shawni” Hawkins, Human Rights Campaign Sr Director of Workplace Equality.

“Our goal at the Human Rights Campaign Foundation is to work in a spirit of partnership with companies, providing educational resources and leading benchmarking, and collaborating on ways for businesses to support the LGBTQ+ community at a time when we face unprecedented legislative attacks, heightened anti-LGBTQ+ rhetoric and physical violence,” Hawkins said.

“The CEI is an ever-evolving tool – a blueprint that companies can use to show up more effectively in supporting their LGBTQ+ employees and their families.”

The results of the 2023-2024 CEI showcase how U.S.-based companies are promoting LGBTQ+ friendly workplace policies in the United States and abroad.

The first year of the CEI included 319 participants, and the 2023-2024 CEI now includes 1,384 participants; further demonstrating the tremendous trajectory of the CEI, a record-breaking 1,340 businesses have non-discrimination protec-

tions specific to gender identity, up from just 17 in 2002.

These critical non-discrimination protections cover 21 million employees in the U.S. and around the globe. Giant Food’s efforts in satisfying all the CEI’s criteria earned a score of 100 and the designation as recipient of the Equality 100 Award: Leader in LGBTQ+ Workplace Inclusion.

The CEI rates employers providing these crucial protections to over 20 million U.S. workers and an additional 18 million outside of the U.S. Companies rated in the CEI include Fortune magazine’s 500 largest publicly traded businesses, American Lawyer magazine’s top 200 revenuegrossing law firms (AmLaw 200), and hundreds of publicly and privately held mid- to large-sized businesses.

The CEI rates companies on detailed criteria falling under four central pillars: • Non-discrimination policies across business entities; • Equitable benefits for LGBTQ+ workers and their families; • Supporting an inclusive culture; and • Corporate social responsibility. GN

Unilever, Accenture Form Partnership To Scale Generative AI Applications Accenture is joining forces with Unilever, the consumer goods multinational whose 400+ brands are used by 3.4 billion people every day, as part of a strategic initiative to leverage Unilever’s AI research and implementation of technologies that enhance productivity, drive efficiencies, and accelerate disruptive and AIpowered innovations at scale.

The work will kick off from Unilever’s global AI Lab “Horizon3 Labs,” recently opened in Toronto – a city recognized for its concentration of AI expertise and home to one of Accenture’s six Gen AI studios in North America.

The two companies will explore new applications to scale generative AI; for example, assets from Accenture’s AI Navigator or its proprietary “switchboard,” which allows a user to select a combination of models to address the unique business context.

“This collaboration builds on our relationship of more than three decades with Unilever, which continues to raise the bar as a digital powerhouse and industry leader,” said Julie Sweet, chair and CEO, Accenture. “The combination of Horizon3 Labs’ disruptive innovation with Accenture’s deep expertise and strong ecosystem

partnerships will help Unilever scale AI and generative AI more rapidly and responsibly across its business and discover new pathways to value.”

“We are excited about building on our long-standing partnership with Accenture to step up our innovation agenda and drive value for our consumers, retailers, and distributors. Horizon3 Labs is a unique platform for collaboration and co-creation, and we look forward to working with Accenture and other partners to take our investment in AI to a new level,” said Steve McCrystal, chief enterprise and technology

officer, Unilever.

This initiative will leverage the industry solutions and accelerators within Accenture’s previously announced $3 billion investment in data and AI. As part of these efforts, Accenture will connect Unilever with its top data and AI experts, and help capitalize on Accenture’s ecosystem partnerships, ventures, and strategic investments within its Center for Advanced AI, which includes more than 1,450 pending and issued patents in Accenture’s AI solutions and learnings from more than 300 generative AI projects. GN

Sprouts Farmers Market Now Available On Uber Eats for Grocery Delivery Sprouts Farmers Market is available on Uber Eats for on-demand grocery delivery, starting in Florida. Customers will be able to order thousands of fresh, natural and organic products from Sprouts by simply visiting the Uber Eats mobile app or website, where they can choose to have their groceries delivered on-demand or schedule a delivery for later in the day or week.

Sprouts will roll out grocery delivery through Uber Eats to its markets in phases, beginning with more than 40 locations available in Florida and expanding to all

Sprouts locations by the end of the year.

More than 15,000 products from Sprouts will be available for delivery on the Uber Eats app, including organic groceries, local farm-fresh produce, keto friendly, glutenfree, vegan and plant-based items.

“We are excited to expand our reach and respond to customer demand for fast, convenient delivery of our high-quality betterfor-you products that you can’t find anywhere else,” said Nick Konat, president and chief operating officer of Sprouts. “By partnering with Uber, more people will be

able to access our uniquely healthy assortment and the season’s freshest, most delicious produce.”

“When consumers open the Uber Eats app, we want them to be able to get (almost, almost) anything delivered to their doorsteps – and Sprouts Farmers Market brings an incredible variety of healthy, delicious products from fresh-picked produce to baked goods and more,” said Christian Freese, head of grocery & retail for Uber Eats in the United States & Canada. “This winter we’re thrilled to team

up with this beloved brand to make healthy eating more convenient than ever.”

In celebration of the partnership, through Jan. 31, customers will receive 50 percent off their first Sprouts delivery orders of $50 or more on Uber Eats using code: SPROUTS50 (up to a maximum discount of $35).

All Sprouts stores will be available to Uber One members, which offers members $0 delivery fees and up to 5 percent off all eligible orders with a $35 minimum purchase. GN

16

GOURMET NEWS

//

JANUARY 2024

HelloFresh Reaffirms Commitment to End Food Insecurity Across the United States HelloFresh, the world’s leading meal kit provider, is unveiling striking new data on food insecurity in the United States and reaffirming its commitment to serving people in need through its charitable programs.

Food insecurity, defined by Feeding America as the lack of consistent enough access to food to lead a healthy life, is a pressing issue across the country, recently exacerbated by the end of pandemic-era benefits and the rising cost of living.

This harsh reality is underscored by the Hunger Matters in the U.S. Report, a representative survey of US adults recently commissioned and released by HelloFresh.

According to the data: • Food insecurity is a sweeping issue across America: Nearly one-third of Americans (32 percent) reported personal experience with food insecurity at some point, while 40% reported having a friend or relative who has experienced food insecurity.

More than two-thirds of Americans (69 percent) acknowledged that food insecurity is a problem in America, while more than half (51 percent) acknowledged it is a problem in their own communities.

• The economy is top of mind for Americans: Almost three-quarters of respondents (72 percent) agreed the economy is

causing a larger food insecurity crisis. At the same time, more than half of respondents (51 percent) cited cost and affordability as one of the biggest barriers to eating well. When asked about pressing issues in their community, Americans cited inflation as the top concern (77 percent), followed by poverty (66 percent).

• There is a generational divide, with young adults much more likely to go hungry: Respondents ages 18-34 were almost twice as likely to report having experienced food insecurity, compared to respondents ages 55+ (41 percent vs. 21 percent, respectively). More than one-third of 1834 year old respondents (38 percent) said they believe they have experienced food insecurity in the last year.

• Americans are looking to brands and organizations to take action: More than two-thirds of Americans (68 percent) said they would like to see brands and organizations do more about the state of hunger and food insecurity. The top three actions that Americans reported they would like organizations to take to address food insecurity are: creating emergency food programs, such as food banks and meal programs (59 percent); directly donating to people facing food insecurity (51 percent); and advocating for government pol-

icy that focuses on the causes of food insecurity (42 percent).

“This research not only underscores that the need to fight hunger is tremendous, but also that people are looking for community organizations and brands like HelloFresh to work together to take action to address it,” said Jeffrey Yorzyk, senior director of sustainability at HelloFresh.

“Hunger never sleeps so we are committed to continuing our fight against hunger, through the holidays and every day after, alongside our valued partners and customers.”

Fighting Hunger Through Public-Private Partnerships HelloFresh created Meals with Meaning in 2020 to provide pre-packaged meal kits, with fresh ingredients and step-by-step recipe cards, to people in need – through partnerships with local nonprofits –where HelloFresh has distribution centers.

HelloFresh has delivered more than 6 million meals and provides 40,000 meals to people in need each week in Atlanta, Dallas/Fort Worth, Newark, New York City and Phoenix. HelloFresh and partners, the city of Newark and New Jersey’s first food rescue organization Table to Table, marked a significant milestone through its Meals with Meaning program: 2 million meals

delivered to people facing food insecurity in the greater Newark area alone.

“In today’s economy, it’s truly a struggle to pay for necessities like rent, utilities and childcare and still have enough money to put healthy, nutritious food on the table.

Often tradeoffs must occur,” said Julie Kinner, vice president of operations, Table to Table. “For nearly a decade, Table to Table and HelloFresh have proudly partnered to not only provide and deliver fresh food to hungry neighbors but also to ease their stress and provide hope.”

HelloFresh also will keep nominations for its LimeAid program open through the end of the year to help families in need through the holiday season. LimeAid is HelloFresh’s effort to fight food insecurity on the individual level by providing 3 months of free HelloFresh meal kits to people in need. Anyone can nominate a friend, loved one or neighbor, and the HelloFresh team assesses and chooses winners based on need. Since LimeAid’s inception, HelloFresh has supported nearly 500 families with this program.

HelloFresh donates surplus food, ingredients, supplies, finished meal kits, employee volunteer hours and monetary contributions to organizations fighting food insecurity and food waste.GN

California Grape Growers Offer Scholarships Three categories of scholarships, offered

by California table grape growers, are available to graduating high school seniors from the table grape growing regions of California.

Of the three categories of scholarships, two are available to field workers and their families.

The first category is a Bridge Scholarship for $14,500 and is available to graduating seniors who will attend two years of a community college and transfer to a fouryear university.

The second category is a $25,000 scholarship for graduating seniors who will attend a four-year university.

The third category of scholarship is a $25,000 Agricultural Scholarship available to students residing in the Coachella or San Joaquin valleys who will attend a fouryear university and are interested in a field of study applicable to the table grape industry.

Three scholarships from each category

are available. Applicants for all scholarships must plan to attend a California college or university. The deadline to apply for all scholarships is Friday, Feb. 9, 2024 at 5 p.m.

Since 1985, California table grape growers have aided nearly 200 students in attending college. GN

Raybern’s

While continuing to provide quality sandwiches, Raybern’s also remained cognizant of what consumers these days seem to need more.

“The number one thing that consumers are looking for is the convenience factor,” Hall said. “Raybern’s is delivering on providing eating options to cook at home that

a quick-serve restaurant concept at home,” he said.

“The number one thing is to keep capturing the attention of the loyal Raybern’s fans by giving them the product they know and love and, hopefully, continue to buy,” Hall said.

“But at the same time, we want to get

tastes like a restaurant meal, but it’s frozen.

“It’s quick, easy, convenient and there’s little to no cleanup,” Hall said.

The sandwiches cook in about a minute inside their wrapper.

“We’re trying to recreate something like

new consumers to come into the brand.”

Raybern’s will be rolling out full campaigns on social media and its website, calling attention to the new products and packaging. There will be in-store promotions and pop-up kiosks offering coupons

to shoppers.

If any fans of Raybern’s top-selling Philly Cheesesteak are worried about changes, don’t. Hall said the biggest change was doubling the previous eight thinner slices of meat per sandwich.

So far, feedback has been “phenomenal” on the new sandwiches, said Hall, who admits his favorite is the Roast Beef & Cheddar on the poppyseed roll.

Feedback has been “over the top” for the Ham & Swiss sandwich on a sweet roll similar to Hawaiian rolls.

Even people who don’t normally eat sandwiches gobbled up samples, he said.

Raybern’s is informing retailers about the new products and doing a “full-court press” to add more retailers to its nationwide distribution. GN

Continued from PAGE 1 schools being closed, it was a difficult time for frozen foods, keeping up,” Hall said.

“So we shifted into focusing on efficiency.

But we didn’t want to get lost along the way, sacrificing quality for efficiency.

“At the same time, we wanted to think about where we wanted the brand to go,” he said. “What bread consumers want. What cheese, what meat fillings. We started there and then we were going back into packaging.

“Could we put a different spin on the packaging, contemporize the logo, give it a fresh spin without confusing people?”

With updated photography and a lighter, airier design, Raybern’s believes it has accomplished the task and made it clear to consumers what they were buying.

18

GOURMET NEWS

//

JANUARY 2024

Healthy Snack Demand Fuels Popcorn Market The popcorn market is projected to witness substantial growth between 2022 and 2027, with an estimated increase of $3.97 billion at an accelerated compound annual growth rate of 9.79 percent. This projection is primarily driven by the escalating demand for healthy snack options, where popcorn, recognized for its health benefits, has gained immense popularity globally.

The market research by Technavio encompasses two primary product segments – ready-to-eat popcorn and microwave popcorn – and serves both household and commercial end-users across regions including APAC, North America, Europe, South America, the Middle East and Africa.

To gain insights covering popcorn kernels, gourmet popcorn, popcorn seasonings, popcorn machines, air-popped popcorn, popcorn brands, popcorn packaging, movie theater popcorn, popcorn flavors, popcorn production, popcorn consumption, popcorn trends, healthy popcorn, organic popcorn, popcorn industry, popcorn market Analysis, popcorn distribution, popcorn sales, popcorn popularity, popcorn innovations, and popcorn merchandising.

Covering a comprehensive spectrum, this industry analysis report delves into distinct market segments based on product (readyto-eat popcorn and microwave popcorn), end-user (household and commercial) and

geography (APAC, North America, Europe, South America, the Middle East and Africa).

An in-depth market research analysis of drivers, trends and challenges is provided, supplemented by historical market data spanning from 2017 to 2021.

Researchers conducted a detailed market research analysis, considering 2022 as the base year and 2023 as the estimated year, identifying crucial drivers, trends and challenges.

The popcorn market is experiencing growth due to increasing demand for healthy snacks. Popcorn’s global popularity as a nutritious snack – rich in proteins, antioxidants, fibers and vitamins – contributes to its widespread consumption.

The market growth aligns with the rising health consciousness among consumers, leading to a notable shift in snack preferences. Specifically, the ready-to-eat popcorn category benefits from this perception change, being recognized as a trusted and natural healthy snack. As more individuals acknowledge popcorn’s nutritional benefits, it becomes a preferred choice among health-conscious consumers, driving market growth.

The popcorn market continues to witness a rise in demand across various segments, including microwave popcorn, gourmet popcorn and popcorn kernels.

Consumers, driven by health conscious-

ness, are increasingly inclined toward ready-to-eat popcorn, seeking healthier snacking options. Notably, organic popcorn, with its natural appeal and nutritional benefits, emerges as a trend gaining significant traction within the popcorn industry.

Innovations in popcorn flavors and seasonings have captivated consumer interest, offering a wide array of choices and enhancing popcorn’s appeal. Additionally, advancements in popcorn machines and air-popped popcorn production techniques contribute to the industry’s growth.

The market analysis reflects a robust increase in popcorn sales, notably in movie theaters, where popcorn remains a quintessential snack, driving its popularity.

The popcorn industry strategically focuses on merchandising, packaging and distribution to meet evolving consumer preferences. Popcorn merchandising strategies capitalize on the diversity of flavors and the health benefits associated with consuming this snack, amplifying its market presence. The industry’s emphasis on popcorn packaging innovations aims to enhance product visibility and shelf appeal, thereby driving consumption rates.

Consumers’ increasing interest in healthy snack alternatives amplifies the significance of the popcorn market. The industry aligns with these trends, emphasizing healthy popcorn options through

organic production methods and promoting air-popped popcorn as a nutritious choice. These strategies propel the industry’s growth and cater to the growing demand for healthier snacking alternatives.

The popcorn market’s thriving nature hinges on its adaptability to consumer preferences, innovations in flavors, and strategic merchandising efforts. As the industry continues to witness shifts in consumption patterns and preferences, its dynamism and ability to meet diverse demands serve as cornerstones for sustained growth and market relevance.

Countries including China, India, Japan and South Korea, displaying immense market potential due to an increase in disposable income and a growing number of organized retail outlets. Despite challenges set by the COVID-19 pandemic, the region showcased resilience, with vaccination drives leading to a resurgence in demand for ready-to-eat popcorn, especially through e-commerce platforms, the analysts said.

The growth of online retailing is the key trend, a Technavio executive said. E-commerce companies including Alibaba, Amazon and Flipkart facilitate expanded market reach for popcorn suppliers, offering increased visibility and customer engagement opportunities. The consumer preference for online shopping and convenience boosts the market’s growth potential. GN

Stanley Tucci

geology and changing climate to its history, politics and modern multiculturalism, Tucci not only gathers inspiration but also learns about Italy on multiple levels.

“National Geographic is the perfect home for Stanley to share his knowledge and passion for Italy’s people, food and culture,” said Tom McDonald, EVP of global factual and unscripted, National Geographic. “Our programming is all about inspiring a deeper connection to the world. With Stanley as their guide, audiences will be transported to places and to flavors they’ve never experienced before.”

Alan Holland, head of BBC Studios Specialist Factual Productions, said, “We are thrilled to be working with Stanley on this major new series and to be strengthening our partnership with National Geographic.

Stanley is the perfect guide for this delicious journey, and we couldn’t be prouder to be partnering with him, Salt Productions and National Geographic to bring

this to audiences around the world.”

Tucci gets off the tourist trail, out of season and behind closed doors with stunning visuals to reveal Italy and its culinary secrets like they’ve never seen them before.

“Tucci – The Heart of Italy.” is produced

by Salt Productions and BBC Studios. For Salt Productions, Stanley Tucci and Lottie Birmingham are executive producers. For BBC Studios, the executive producers areHolland and Amanda Lyon. Ben Jessop is the showrunner.

For National Geographic, the commissioning editor is Simon Raikes, Charlie Parsons is senior vice president of global development.

Foodies made the docuseries “Stanley Tucci: Searching for Italy” a ratings winner on CNN. Tucci won Emmy nominations in 2021 and 2022 for Outstanding Hosted Nonfiction Series.

In that show that ran for two seasons, Tucci, whose parents are both Italian, also

took viewers on a culinary journey across Italy, from the rich pesto alla Genovese in Liguria, airy focaccia Barese in Puglia and sharp pecorino shepherd’s cheese in Sardinia.

One memorable episode featured Tucci visiting Calabria, where his grandparents were born, with his recollections of visiting the region as a 12-year-old boy and how things have changed since then.

Tucci is best known as a character actor, particularly for his role in movies including “The Lovely Bones,” for which he won an Oscar nomination, and TV, including the HBO movie “Winchell,” for which he earned an Emmy.

Tucci is also a New York Times best-selling author. His memoir, “Taste: My Life Through Food,” was published by Simon & Schuster in 2021. In addition to children’s books, he also is author of two cookbooks, “The Tucci Table” along with his wife, Felicity Blunt, and “The Tucci Cookbook.” GN

ing canned, fresh, frozen and other. The portability of nanopore sequencing created efficiencies through more decentralized sample testing.

The collaboration will expand on the preliminary study by optimizing the workflow using the latest sequencing chemistry from Oxford Nanopore. In addition, the ability to identify shellfish, plants and insects from highly processed and complex food samples will be assessed in the collaboration. After validation, the test will be suitable for service providers to obtain industry accreditation to assess food and feed authenticity.

“We are thrilled to reach agreement

with Oxford Nanopore on this collaboration to provide access to the latest technologies suitable for highly reliable testing services to the food and feed sectors,” said WeNou CEO Sandra Chaves. “The features of the platform will allow WeNou to offer cost effective, rapid turnaround species identification testing for authenticity assessment.

“I’ve been working in this area for a long time and there is no existing product that addresses increasing demand for this type of cutting-edge solution. Through this collaboration, we will be able to validate a test that will meet the industry’s expectations and needs. Although there are currently no

established guidelines in this sector, those guidelines are coming, and we believe this solution has the potential to support better regulation in this field,” she said.

“We’re delighted to partner with WeNou to develop the first rapid and portable food authenticity sequencing test,” Oxford Nanopore Technologies CEO Gordon Sanghera said. “Combining Oxford Nanopore technology with WeNou’s expertise, this collaboration will result in the sector’s first single test for the identification of multiple species in one food sample, detecting food fraud using a method that’s more cost effective and faster compared to current time-consuming tests.” GN

Continued from PAGE 1 In each episode, Tucci ventures off the beaten track to meet fascinating people from all walks of life who will share their stories and the extraordinary dishes that make Italian food the world’s most loved cuisine.

“National Geographic is all about adventure and exploration, and I am honored to take viewers once again to explore Italy through the lens of food,” said Tucci. “In Italy’s many distinct regions there is always something new to discover and I’m more than excited to begin the process in partnership with BBC Studios.”

In the show, Tucci meets professional chefs, amateur cooks, farmers and fishermen, winemakers and brewers, and fellow eaters who all share his passion for food and who inspire him. From its distinctive

Food Fraud Continued from PAGE 1 sample types, including unprocessed, highly processed or complex.

As experts in food authenticity testing with a track record for innovation, WeNou compared nanopore sequencing with the traditional sequencing workflow commonly used in the food industry. This preliminary work showed equivalent and highly reproducible results.

In addition, turnaround time was faster when used for meat and fish identification across multiple retail food samples includ-

SUPPLEMENT TO

JANUARY 2024

GOURMET NEWS

®

T H E

B U S I N E S S

N E W S P A P E R

F O R

featured products

T H E

G O U R M E T

I N D U S T R Y

20

GOURMET NEWS

Tillen Farms Giardiniera A proud member of Stonewall Kitchen’s Family of Brands since 2018, Tillen Farms specializes in flavorful garnishes crafted with produce picked at the peak of ripeness. Their new Giardiniera is certainly no exception, treating customers to a special take on a sandwich staple and appetizer classic.

Italian-inspired veggies such as sweet bell peppers, cauliflower and broccoli are the stars here, with a savory brine featuring extra virgin olive oil offering a magnificent marinade. Exceptionally

crisp, they’re outstanding on hoagies and salads or paired with charcuterie favorites for a buono bite!

For a bit of spirited fun, customers can arrange the vivacious veggies on a skewer with pepperoni and provolone to create a Bloody Mary garnish that’s as visually appealing as it is appetizing.

Gluten free, non GMO and vegan, their Giardiniera is simply delicious no matter how it’s enjoyed.

Stonewall Kitchen www.stonewallkitchen.com

vored coating) and (Panda Paws (vanilla ice cream with peanut butter cups and swirls of thick fudge, dipped in a rich chocolate-flavored coating).

“Perry’s is raising the bar on stick nov-

Dr. Bronner’s has launched a line of decadent Magic All-One Chocolate in three Oat Milk Chocolate flavors – Crunchy Hazelnut Butter, Creamy Mocha Latte and Milk Golden Chai.

Dr. Bronner’s plant-based is chocolate made from a blend of Regenerative Organic Certified Ingredients including cocoa from Ghana and Ivory Coast, coconut sugar from Indonesia and cocoa butter from Congo.

The chocolate is expertly crafted by Swiss chocolatiers.

“Our new plant-based Oat Milk Chocolate offers the smooth, creamy texture and sweetness milk chocolate lovers desire,” said Michael Bronner. “We seek to model how chocolate can be sourced ethically, by respecting labor and the environment. By doing so we demonstrate that delicious chocolate can truly be a source of good in the

world and that the companies that make it can be, too.”

The 2.93-ounce bars are on retailers’ shelves and are available online for an

MSRP of $5.99 each, along with the other seven flavors of Dr. Bronner’s Magic AllOne DarkChocolate bars.

Dr. Bronner’s www.drbronner.com

Urban Accents Sweet Shoppe Popcorn Set

elties! Using our most decadent ice cream and dipped in a thick chocolate coating, these bars feature signature flavors consumers know and love from Perry’s, providing the premium experience they are looking for,” said Nichole Buryta, senior brand manager.

Perry’s Ice Cream www.perrysicecream.com

Yo Mama’s Foods Alfredo Sauces The popular all-natural, handcrafted pasta sauce company Yo Mama’s Foods has welcomed a new family member: Alfredo Sauces in three flavors – Classic, Spicy and Garlic.

According to Yo Mama, these Alfredo Sauces are the cleanest, shelf-stable Alfredos on the market, with no added gums or fillers.

“At Yo Mama’s Foods, we make sauces so you can gather around the table with foods that are delicious, fresh and better for you,” said David Habib, founder. “Americans love Alfredo sauces, and our culinary

JANUARY 2024

Dr. Bronner’s Oat Milk Chocolate Bars

Perry’s Extra Indulgent 4 Pack Ice Cream Bars Leave it to Perry’s Ice Cream, already famous for its indulgent premium ice cream brand, to come up with Extra Indulgent 4 Pack Ice Cream Bars. The bars take inspiration from Perry’s signature flavors and come in a mixture of smooth and crunchy textures dipped in a thick chocolate coating.

What’s not to love?

The bars will be available to ship in 2024 in four mouthwatering flavors: Bittersweet Symphony (bittersweet fudge and fudge chunks swirled in coffee ice cream and dipped in a rich, chocolate-flavored coating), Brownie Batter (brownie batter ice cream with ribbons of brownie batter and chunky brownie dough, dipped in a milk chocolate-flavored coating), Deep Sea Treasure (sea salt caramel ice cream with caramel sea salt truffles and ribbons of gooey caramel, dipped in a milk chocolate-flavored coating, Let’s Dough Buffalo! (in partnership with the Buffalo Sabres, cookie dough ice cream with crushed cookie swirls and chunky cookie dough, dipped in a rich chocolate-fla-

//

team worked for months perfecting this all-natural recipe made from fresh cream, Parmesan cheese and butter – just like Mama would.”

Because they have no added sugar or gluten, Yo Mama’s Alfredo Sauces are keto certified.

In 16-ounce jars with a suggested retail price of $9, Yo Mama’s Alfredo Sauces are available at retailers nationwide and on Amazon.

Yo Mama’s Foods www.yomamasfoods.com

Lights, camera, snacktion! Urban Accents has been spicing up everyday life with small-batch products since 1996, and its latest offering is one cinema buffs can’t pass up. With endless possibilities for dressing up a theater classic, the brand’s Sweet Shoppe Popcorn Set brings maximum munchability to movie nights at home. Whether your customers are into lighthearted rom-coms, spooky thrillers or exciting action flicks, this gift-ready pack makes any blockbuster party a true treat from start to finish.

Five scene-stealing seasonings kick things off with fantastically fun flavor combinations. Sweet cinnamon toast and confetti birthday cake are bound to be hits with dessert lovers while sweet and salty kettle corn and buttery caramel corn are an irresistible nod to carnival favorites. Cozy pumpkin spice tops off the diverse array with an unmistakable richness that your customers will be happily shaking until it’s gone.

When it comes to the popcorn itself, this set keeps things interesting with three varieties of Midwest-grown, non-GMO kernels. Featuring a light and fluffy texture, the white gold kernels provide traditionalists with the classic they know and love. Next up is ruby red, which pops up

slightly sweet and offers a satisfying crunch that will keep hands reaching back into the bowl for more. And for those who simply can’t decide, the tricolor blend

brings them both together and adds indigo blue kernels into the mix.

Simple directions for stovetop popping are printed right on the box, helping customers whip up a crowd-pleaser in minutes with the addition of a little oil and melted butter. Plus, with the option of using a microwave or air popper, this gourmet, gluten free set ensures many evenings of cinematic noshing!

Stonewall Kitchen www.stonewallkitchen.com

GOURMET NEWS

//

JANUARY 2024

21

Fall River Wild Rice Interest in plants and grains is soaring, as shoppers look for new ways to eat healthy. High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple food of several Native American tribes, who called it “manoomin,” or “precious grain.”

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

OMG! Pretzels Lemon Pepper

Tillen Farms Antipasto

In honor of National Citrus Month, OMG! Pretzels is highlighting the zesty, zingy variety of OMG! Pretzels – Lemon Pepper.

Every bite of these seasoned sourdough pretzel nuggets starts with a sweet, citrusy note and ends with peppery goodness to remind you of sunshine and summertime. This flavor is tangy and adds brightness to snack time.

OMG! Pretzels knows first impressions are everything, especially when it comes to snacking and feeding family and friends. That’s why all of its bold, innovative varieties are made of only premium ingredients including naturally aged sourdough, are kosher certified, MSG-free and

For years, Tillen Farms has created tasty produce-packed products perfect for mixing and mingling into drinks and dishes. Inspired by the traditional first course served during an Italian meal, the brand’s Antipasto is a savory appetizer that brings something new to the table.

It all starts with premium sweet bell peppers, artichoke quarters and mushrooms, which are then packed together in brine with extra virgin olive oil. Zesty with just the right amount of herbs and spices, this ready-to-enjoy dish offers plenty of versatility in the kitchen thanks to its gluten free, non-GMO and vegan ingredients.

Customers will find themselves regularly reaching for this jar to complement meats and cheeses, add to pasta salads or serve as a simple bruschetta topping.

Skewering these veggies with salami and mozzarella also creates the perfect Bloody Mary garnish, meaning one’s culi-

soy-free.

They make the perfect standalone snack, elegant enhancement for entertaining and delicious addition to favorite recipes. The Lemon Pepper variety is vegan, has no added sugars and includes the signature crave-worthy crunch. Once you pop one in your mouth, OMG! comes popping out!

For more information on becoming a retail partner with OMG! Pretzels, a certified women- and family-owned company, email or visit online.

OMG! Pretzels www.omgpretzels.com/wholesale

The only cereal grain native to North America, wild rice is not even a rice at all.

It is the seed of Zizania palustris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley in the shadows of the Sierra Nevadas and the Rockies. Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges.

Fall River Wild Rice 800.626.4366 www.fallriverwildrice.com

nary imagination is the only limit!

Stonewall Kitchen www.stonewallkitchen.com

Shari’s Berries Select collection

Nassau Candy Clever Candy Big Bear Pop Giant Gummy Nassau Candy has just released its Clever Candy Big Bear Pop Giant Gummy, an 8ounce gummy bear on a stick in classic fruit flavors including cherry, apple, blue raspberry and orange.

They’re perfect for gift baskets, souvenir shops and stockings.

Keeping with the look and feel of the Clever Candy brand, each individually packaged oversized gummy bear features graphics along with a joke or fun fact for a playful experience.

The packaging offers multiple merchandising options. The peggable packaging comes in a shelf display, allowing for vertical displays on a peg wall, product merchandised at a point of sale in the shelf display or tucked in a gift basket.

Clever Candy Big Bear Pops are made with a palm oil-free formula.

Nassau Candy www.nassaucandy.com

Life’s special moments are made even sweeter with premium juicy strawberries hand-dipped in 100 percent Belgian chocolate. Lucky for us, Shari’s Berries delivers.

The new Shari’s Berries Select collection feature nine exclusive offerings: Marbleized Artisan Belgian Chocolate Strawberries, Rainbow Swirl Artisan Belgian Chocolate Strawberries, Caramel Sea Salt Artisan Belgian Chocolate Strawberries, Fancy Artisan Belgian Chocolate Strawberries, Artisan Belgian Milk & Dark Chocolate Strawberries, Artisan Belgian White Chocolate Strawberries, Sending Birthday Wishes Artisan Chocolate Strawberries, Sending Love Artisan Belgian Chocolate Strawberries and Sending Thanks Artisan Chocolate Strawberries.

“At Shari’s Berries, our mission is to inspire our customers to express themselves, connect with others and build more meaningful relationships,” said Andrew Tweed, vice president and general manager.

“Each berry in this new artisanal collection is hand dipped in small batches of Belgian chocolate and finely crafted in gourmet kitchens.”

Each offering comes in two sizes – one dozen and two dozen – with a price range of $49.99 to $99.99.

The gourmet desserts are available to ship nationwide in new brown and gold-embossed packaging.

Shari’s Berries www.berries.com

22

GOURMET NEWS

//

JANUARY 2024

SMORGASBORD Lifestyle Changes Drive Frozen Seafood Market The frozen seafood market is expected to witness notable growth owing to changes in lifestyle and consumer preference, surge in female working population and increase in awareness regarding the health benefits associated with various seafoods. Increase in demand for sustainable seafood and advancements in packaging & freezing technology are expected to provide lucrative opportunities for the growth of the market during the forecast period.

According to a report from Allied Market Research, the global frozen seafood market was valued at $82,537.3 million in

2022 and is projected to reach $137,265.5 million by 2032, registering a compound annual growth rate of 5.3 percent from 2023 to 2032.

The rapid change in lifestyle and consumer preferences has majorly driven the rise in awareness regarding seafood and its benefits. Consumers increasingly seek convenient, time-efficient meal solutions without compromising on quality and nutritional value.

The frozen seafood industry caters to this demand by offering a diverse array of seafood options, which provides conven-

TRADESHOWCALENDAR (dates subject to change)

Jan. 21-23

May 6-9

Winter Fancy Food Show

Food Safety Summit

Las Vegas, Nevada www.specialtyfood.com

Rosemont, Illinois www.foodsafetysummit.com

Mar. 3-5

May 13-16

International Restaurant & Foodservice Show of New York & PMQ’s NY Pizza Show

Sweets and Snacks Expo

Indianapolis, Indiana www.sweetsandsnacks.com

New York City, New York www.internationalrestaurantny.com

June 9-11

Dairy Deli Bake Seminar & Expo

Houston, Texas www.iddba.org

Mar. 10-12

National Grocers Association

Las Vegas, Nevada www.nationalgrocers.org

June 16-18

International Society of Sports Nutrition Annual Conference and Expo

Mar. 12-16

Bonita Springs, Florida www.sportsnutritionsociety.org

Natural Products Expo West

Anaheim, California www.expowest.com

June 23-25 March 13-16

Summer Fancy Food Show

Tastemaker Conference

New York, New York www.specialtyfood.com

Chicago. Illinois tastemakerconference.com

July 10-13

International Pizza Expo

American Cheese Society’s Annual Conference

Las Vegas, Nevada www.pizzaexpo.pizzatoday.com

Buffalo, New York www.cheesesociety.org/conference

April 21-24

July 14-16

Craft Brewers Conference & BrewExpo America

School Nutrition Association Annual National Conference

Las Vegas, Nevada www.brewersassociation.org

Boston, Massachusetts www.schoolnutrition.org

March 19-21

ADVERTISER INDEX ADVERTISER

PAGE

WEBSITE

Ariston Specialties

2

www.aristonspecialties.com

Howard Products

15

www.howardproducts.com

Stonewall Kitchen

3,4,9,24

www.stonewallkitchen.com

The French Farm

2

www.thefrenchfar.com

The frozen seafood market is expected to witness notable growth owing to changes in lifestyle and consumer preference, surge in female working population and increase in awareness regarding the health benefits associated with various seafoods. Increase in demand for sustainable seafood and advancements in packaging & freezing technology are expected to provide lucrative opportunities for the growth of the market during the forecast period.

According to a report from Allied Market Research, the global frozen seafood market was valued at $82,537.3 million in 2022 and is projected to reach $137,265.5 million by 2032, registering a compound annual growth rate of 5.3 percent from 2023 to 2032.

The rapid change in lifestyle and consumer preferences has majorly driven the rise in awareness regarding seafood and its benefits.

Consumers increasingly seek convenient, time-efficient meal solutions without compromising on quality and nutritional value.

The frozen seafood industry caters to this demand by offering a diverse array of seafood options, which provides convenience and maintains freshness and taste.

Furthermore, advancements in freezing technologies ensure that frozen seafood retains its natural texture and flavor, appealing to health-conscious consumers who value the preservation of essential nutrients.

As globalization facilitates easier access to diverse seafood options, the frozen seafood sector continues to thrive as a strategic player in meeting evolving consumer preferences.

The frozen fish segment to maintain its leadership status throughout the forecast period By type, the frozen seafood segment held the highest market share in 2022, accounting for more than one-third of the global frozen seafood market revenue and is estimated to maintain its leadership status throughout the forecast period. Healthconscious consumers seek shelf-stable and preservative-free fish products, which aligns with the trend toward cleaner and more natural food options.

The emergence of gourmet frozen fish caters to those who desire restaurant-quality seafood in the comfort of their homes, which presents a niche but influential market segment. The convenience factor also plays a significant role in driving the demand for frozen fish, with consumers increasingly prioritizing products that fit their busy lifestyles. Advances in freezing technology have contributed significantly to preserving the taste and quality of frozen fish, which has further increased its demand in the market.

The raw frozen segment to maintain its leadership status throughout the forecast period By form, the raw frozen segment held the highest market share in 2022, accounting for more than two-fifths of the global frozen seafood market and is estimated to maintain its leadership status throughout the forecast period.

The demand for unaltered, naturally frozen seafood has seen a substantial surge owing to its ready availability through di-

verse retail channels. This uncooked seafood offers a fresh flavor and a delicate texture, which increases the dining experience with its original tastes and textures.

Raw frozen seafood preserves its vital nutrients, encompassing omega-3 fatty acids, vitamins and minerals, which makes it a nutritious option for health-conscious consumers who prepare it to their dietary preferences.

The minimal processing nature of frozen seafood increases its attractiveness among individuals who prefer unadulterated food choices. Unprocessed frozen seafood is versatile, as it is easily used in dishes such as sushi, sashimi, ceviche and tartare, for culinary applications.

By distribution channel, the supermarkets/hypermarkets held the highest market share in 2022, accounting for more than one-third of the global frozen seafood market and is estimated to maintain its leadership status throughout the forecast period.

Frozen seafood has a good opportunity to grow with the help of the hypermarkets and supermarkets distribution channel. The reason for this is easy availability of the products.

Consumers have access to niche products in the market in these types of stores. Thus, the establishment of hypermarkets/supermarkets at a widespread location gives way to lucrative opportunities for the growth of the global market for frozen seafood.

Manufacturers offer special discounts through these hypermarkets and encourage hypermarkets and supermarket chains to mainly sell their own products. For these strategies, manufacturers make efforts to increase the visibility of the products, which attracts consumers and contributes to the growth of the frozen seafood market.

By region, Europe held the highest market share in terms of revenue in 2022 and is likely to dominate the market during the forecast period. The fast-paced lifestyles of European consumers have led them to favor frozen seafood for its ease of use, which demands minimal preparation.

The surge in demand for convenient and easily prepared meals has propelled frozen seafood as a convenient choice. Consumers are increasingly health-conscious, which has led to increased awareness of the nutritional benefits of seafood. In addition, the increased emphasis on sustainability and responsible sourcing of seafood industry among the consumers have driven the need for certified frozen seafood products that adhere to environmentally friendly practices.

Advancements in freezing and packaging technologies have enhanced the quality, texture and taste of frozen seafood, making it exceptionally attractive to consumers. Frozen seafood, with its extended shelf life compared to fresh alternatives, reduces food waste, and enables bulk purchasing for restaurants and other food outlets.

The rise of online sales channels and the widespread availability of frozen seafood in physical stores and digital marketplaces have greatly expanded consumer access to these products. As a result, the frozen seafood market in Europe is expected to experience steady growth. GN