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T H E

B U S I N E S S

VOLUME 87 • NUMBER 3 MARCH 2022 • $7.00 • Global Consumer Trend Report Advises Businesses to Stay Agile to Survive PAGE 6

• Anyline Survey: Most U.S. Consumers Find Scan-and-Go Option Draws Them to Store PAGE 8

• Craft Meat Producer The Baconer Finds 2022 a Sizzling Year So Far PAGE 8

• Musician Macklemore Joins CLEAN Cause as Investor, First Creative Director PAGE 12

• SEG Expands Charity Giving with Eye on Diversity PAGE 14

• Featured Products PAGE 19

• Advertiser Index PAGE 22

N E W S P A P E R

F O R

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G O U R M E T

I N D U S T R Y

Great Grapes: Author Explains Foods to Boost Brain, Immune Health Grapes are a top food for immunity and brain health, according to “From Burnout to Balance: 60+ Healing Recipes & Simple Strategies to Boost Mood, Immunity, Focus & Sleep,” a new book soon to be released by dietitian and author Patricia Bannan. “Grapes are my go-to ingredient for color, hydration, and nutrition,” said author Patricia Bannan, MS, RDN. “As a snack or

recipe ingredient, grapes are an easy, healthy choice for wellness. Studies show that grapes are linked to benefits in multiple areas of health, including support for brain and immune health.” Bannan’s book lists top foods in several categories, among them brain and immune health, with grapes on the list for both. In addition to the recipes, “Grapes are another fruit packed

BY A.J. FLICK

Montebello, Napa Valley Naturals, Vermont Village, Village Candle, Urban Accents, Vermont Coffee Company, Michel Design Works and a co-branded line with Legal Sea Foods. If that weren’t enough, Stonewall Kitchen’s portfolio includes home and kitchen products from appliances to candles to cookware and giftware and gift baskets. But it began with jams using

Quality Products – That’s Stonewall Kitchen’s Jam

Three decades ago, after tasting success with their homemade jams given to friends, Jim Stott and Jonathan King created a fledgling business, selling preserves at farmers markets in Portsmouth, New Hampshire, and anywhere else they could tote their jarred delights. Now, the men sit atop a company that embraces not only its own specialty food products, but brands including Tillen Farms,

with polyphenols, such as resveratrol, which has been widely studied for its health benefits, including immune function, cancer prevention, and cognition,” Bannan writes in the book (See excerpts inside.). “In a preliminary study conducted at UCLA, researchers found that grapes may support brain health by preserving healthy metabolic activity in areas of the brain where decline is associated with early-stage Alzheimer’s." UCLA researchers found that consuming about 2¼ cups daily preserved healthy metabolic

Americans Grilling More Than Ever BY A.J. FLICK

Stott’s 90-year-old grandmother Pearl’s blueberry pie filling recipe. “It really started as a hobby, shared with friends,” said

Grilling has never gone away and nobody expects it to. What no one saw coming was a global pandemic that will help boost the barbecue grill market up to $1.56 billion in 2025 at a compound annual growth rate exceeding 5 percent, according to Technavio. “One thing that affected the grilling pattern was the number of people around the grill,” said Patrick Ford, vice president of Ford’s Gourmet, maker of Bone Suckin’ Sauces. “In the beginning of the pandemic, there were family sizes, but then they became a neighborhood get-together. “It was slow for us as far as commercial sales, but individual sales started to grow as restaurants shut down and we saw a big shift toward consumers.” The pandemic led consumers to spend nearly $5 billion on grills, smokers, camping stoves, accessories and fuel in 2020, according to a report from The NPD Group. The rising trend of cookouts on weekends and holidays, increasing number of middle class population and rise in trekking and camping activities will offer immense growth opportunities. However, NPD cautioned, less

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FDA Sets French Dressing Free From Outdated Regulations When the U.S. Food and Drug Administration began to consider relaxing regulations for the making of French dressing, it sparked a bit of confusion. A few people asked if cancel culture were to blame because of “French” in the name. Someone else wondered if public health concerns prompted the move. No, the FDA was just acting on a request from the Association of Dressings and Sauces to free French dressing manufacturers from outdated standards. “When the standard of identity was established in 1950,” the FDA said in its ruling, which was

issued in January, “French dressing was one of three types of dressings we identified. We generally characterized the dressings as containing a fat ingredient, an acidifying ingredient and seasoning ingredients." While French dressing’s standards allowed for flexibility, tomatoes or tomato-derived ingredients were allowed, but not required. Subsequent amendments allowed for ingredients such as safe color additives to give it the expected rosy hue. “Most, if not all, products currently sold under the name ‘French dressing’ contain toma-

toes or tomato-derived ingredients and have a characteristic red or reddish-orange color,” the FDA ruling states. “They also tend to have a sweet taste. Consumers appear to expect these characteristics when purchasing products represented as French dressing.” The FDA also noted that decades after the original dressing standards were created, manufacturers sell French dressing that has less than the minimum amount of vegetable oil (35 percent by weight) contained in the standard of identity. “We were unaware of any evidence that consumers are de-

ceived or misled by the reduction in vegetable oil when these varieties are sold under names including terms such as ‘fat free’ or ‘low-fat.’ By contrast, these varieties appear to accommodate consumer preferences and dietary restrictions,” according to the ruling. Keeping the standard of identity would not be honest or fair to consumers, the FDA ruling states. Other provisions of the Federal Food, Drug and Cosmetic Act protect consumers from adulteration and misbranding of Continued on PAGE 18

GOURMET NEWS

FROM THE EDITOR

MARCH 2022

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As I’m writing this, the Gourmet News team is back in Tucson, Arizona, fresh from the Specialty Food Association’s Winter Fancy Food 2022 show, which ended with a big focus on smaller and newer companies – many of which launched during the pandemic. As I made my way around the exhibit hall, many exhibitors expressed how nice it was to talk to people in person – no Zooming in sight! – with the opportunity to introduce their products. And oh, the samples. Even with COVID protocols, the sampling was, as always, interesting and delicious. As I said, though, with a fraction of the previous exhibitors there and hours shortened to six hours for the first two days and four hours for the last day, even with COVID precautions, many of the larger exhibitors chose to sit the winter show out. Not surprisingly, many of them were from the East Coast. Some big companies who did show up had smaller exhibit space. That left a lot of room for smaller companies and first-time exhibitors to catch some attention at Winter Fancy Food 2022. Lisa Scali, principal and head of sales and marketing with Maine's Ocean’s Balance, said given all the uncertainties, she came to the show with no expectations and was “pleasantly surprised” with the traffic her booth received. Ocean’s Balance makes award-winning sauces and spices made with regenerative farmed seaweed. Runar Omarsson brought his innovative Nordical Fish & Chips from Iceland to Las Vegas and while dried fish on a potato chip might not be something Americans would gravitate to, he found a lot of interest in his high protein, keto-friendly bags (and the product is delicious; with a splash of hot sauce, I can imagine it would rock).

Dates for the Summer Fancy Food Show, June 12-14, were announced right before the winter show. Daily hours, so far, are 10 a.m. to 5 p.m. Sunday and Monday, 10 a.m. to 4 p.m. Tuesday. Many exhibitors in Las Vegas were unsure whether they’d be at the New York show. We’ll have a wrap-up of the Winter Fancy Food Show in April’s Gourmet News. For those newer companies going to the trade shows – now that they seem to be gearing back up again – and looking to get coverage, let me tell you that emailing in advance and putting your product, company and booth information in the press room works. Each morning, members of the media (including me) hit the press room usually first thing not only for a cup of coffee (or, ahem, Diet Coke), but to see the cubbyholes that the SFA sets up for exhibitors to get their materials to us. It doesn’t have to be a fancy press kit, although those are seen, too, just something to catch our eye and give us a reason to visit your booth. Each day, I would compile a list of booths I needed to visit, either because I know them, someone from our team suggested them or they emailed me. I found a bunch more that I wouldn’t have known about had I not seen their materials in the press room. Lisa Scali from Ocean’s Balance emailed me before the show and Runar Omarsson of Nordical Fish & Chips left a flier in the press room. The Gourmet News team is looking forward to seeing you at the next show. GN

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GOURMET NEWS

MARCH 2022

Global Consumer Trend Report Advises Businesses to Stay Agile to Survive Global market research company Euromonitor International says access and action are driving its top 10 global consumer trends in 2022. “Change was the only constant over the past two years,” authors Alison Angus, head of lifestyles, and Gina Westbrook, director of consumer trends, wrote. “Radical lifestyle shifts motivated consumers to make intentional, mindful and ambitious decisions. Now, the world is on the road to recovery. Consumers are putting their plans into motion, taking chances and seizing the moment.” Agility is the key for businesses, they wrote. “Traditional business models and logistics networks are being challenged,” they wrote. “Businesses need to evolve as quickly as consumer behavior is changing. In today’s world, past purchasing habits do not necessarily imply brand loyalty. “Successful businesses will meet consumers on their terms. Customer relationships can no longer be transactional. Developing deep, supportive connections will push companies beyond the purchase to be seen as allies. Consumers will prefer and trust brands that are humanized. The customer experience needs to be multifaceted. Businesses could lose customers if the experience is not seamless and tailored. “Businesses should consider partnerships with other players across sectors to share resources, expand reach and achieve objectives beyond their current operational capabilities. Customers are moving. Businesses must move with them or risk losing them, the authors wrote. The 10 consumer trends identified are: Backup Planners “Faced with challenges in securing their usual or desired products and services, Backup Planners are looking for ways to purchase similar items or finding creative solutions to obtain alternatives. Supply chain shortages are forcing businesses to pivot and provide new solutions for customers to access products and services.” Nearly one-third of consumers in Euromonitor’s survey said they tried to buy locally sourced products and services in 2021. “Backup Planners are getting ahead of the crowd, taking control and using technology to move to the front of the queue when supplies are threatened. Certain consumers are relying on subscription services or community group buying to secure deliveries. When thwarted, Backup Planners are reverting to the next best option, seeking alternatives and in some cases, delaying purchases or changing shopping habits. Two extremes are influencing shopping behaviors of Backup Planners – paying a premium or switching to cost-effective options, such as buying secondhand or renting.” The authors predict that supply chains should start to stabilize by late 2022 and companies and distributors should use data to improve supply chain visibility, hone operations and rethink investments. Climate Changers “Consumers expect brands to step up and are

taking action through the products they purchase as concerns over the climate emergency escalate,” according to the report. “To win over Climate Changers, companies should offer products that are carbon footprint certified. Transparent labeling of carbon-neutral products builds trust and enables consumers to make informed choices.” Sixty-seven percent of consumers polled said they tried to have a positive impact on the environment through their everyday actions in 2021 and nearly 80 percent of professionals said climate change will affect consumer demand, changing behaviors, needs and preferences. “Digital innovation is reshaping how retailers, manufacturers and consumers transition to a new era of environmental transparency,” the authors wrote. “Tech tools, such as digital product labeling and mobile tracking apps, help consumers trace ethical claims, their carbon footprint and recycling habits on their phones. “The more offerings that align with expectations of Climate Changers, the more brands will see their products and services resonate.” Digital Seniors “Older consumers were forced online as the world shut down,” according to the report. “Now, familiar and comfortable with technology, Digital Seniors are empowered to make purchases and use services through this channel. Businesses have an opportunity to tailor their digital experience to target and meet the needs of this expanded online audience.” Almost half of consumers aged 60 and older used a banking service on mobile at least once a week and 80 percent owned a smartphone, according to the report. However, the report cautions that if products or services are confusing, Digital Seniors will move to competitors with easier paths. Financial Aficionados “Consumers are gaining confidence in investing and becoming savvy savers to strengthen financial security,” the authors wrote. “Financial Aficionados take control of their money and use services to track their transactions. Financial literacy is no longer restricted to Wall Street. Companies should provide tools and easy-to-use solutions to make any consumer feel financially empowered.” More than half of consumers polled said they believe they will be better off financially in the next five years. The Great Life Refresh “The pandemic triggered consumers to make The Great Life Refresh, resulting in drastic personal changes and a collective reboot of values, lifestyles and goals,” the report states. “Businesses should innovate goods, services and experiences that respond to this once-in-a-generation moment, coupled with marketing that acknowledges and embraces the upheaval. Four million Americans quit their jobs in July 2021 and another four million in August, according to the U.S. Bureau of Labor Statistics.

The Metaverse Movement “The digital world is evolving beyond virtual hangouts to immersive 3D realities,” the authors wrote. “Consumers are embracing these digital spaces to socialize with communities. Brands at the center of The Metaverse Movement can build equity. These immersive environments can drive e-commerce and virtual product sales as access expands.” Pursuit of Preloved “Thrifting is trending,” the authors said. “Consumers are moving from an owning to an experiencing mindset. Sustainability and individuality are removing the stigma associated with secondhand shopping and driving peer-to-peer commerce. Businesses need to do more with less. Investing in circular economy initiatives, such as recycling, rental or resale programmes, will drive value whilst positively impacting the environment.” One-third of consumers polled said they buy used or secondhand items at least every few months and nearly 70 percent of professionals said their company had responsible consumption and production in 2021. “Pursuit of Preloved has been prevalent in the apparel industry for years but is expanding into other fast-moving consumer goods,” the report states. “Business models are evolving to include buy-back programs, reusable packaging initiatives, refurbished product offerings and peer-to-peer marketplaces. Gift cards, store credit and loyalty points are perks that encourage consumers to participate in these programs. Businesses that find opportunities to tap into the Pursuit of Preloved can benefit from an additional revenue stream.” For instance, the authors said, IKEA upgraded its in-store Bargain Corner section to Circular Hub, which features used furniture as part of a buy-back program. “Recommerce will become increasingly prevalent and cover more categories,” the authors predict. “Consumers will continue to consider secondhand items when shopping for durable goods, especially. “Additionally, companies need to reuse or recycle materials for new product development and to reduce waste. Pursuit of Preloved will inevitably improve sustainable production and consumption and brand reputation as a result,” according to the report. Rural Urbanites “Businesses that strengthen e-commerce distribution, expand sustainable product lines and cater to Rural Urbanites will emerge as winners,” the authors wrote. “Last year, consumers were searching for an Outdoor Oasis, relocating to rural areas temporarily or spending more time in nature. Now, Rural Urbanites are making this move permanent.” Business opportunities are emerging as consumers move to rural areas and also work remotely, according to the report. “Scaling e-commerce distribution is vital. Establishing micro-fulfilment centers and increasing last mile delivery can better serve rural communities and expand the customer base. Parcel couriers are also boosting

geographic coverage,” the authors wrote. “Incorporating more sustainable initiatives into metropolitan areas will resonate with Rural Urbanites. Indoor farming and rooftop gardens could bring locally sourced produce within walking distance for city residents. Repurposing vacant or unused infrastructure into public parks and green spaces positively impacts these densely populated communities. Businesses and governments are striving to create mini cities where shops, restaurants and schools, among other establishments, are within a 15-minute commute.” Appear Here, an online platform, brings businesses and property owners together to rent and list brick-and-mortar space for short-term periods in the United States and select European countries. Self-Love Seekers “Acceptance, self-care and inclusion are at the forefront of consumer lifestyles,” the authors wrote. “Self-Love Seekers prioritize their happiness, feeling comfortable in their own skin and indulging in goods and services that elevate their sense of self. Businesses need to create deep connections with customers. Products that evoke physical, emotional or spiritual wellbeing will resonate and enhance the lives of Self-Love Seekers.” More than half of consumers polled said they believe they will be happier in the next five years, according to the report. “Consumers crave comfort and love as life returns to normal. No longer in survival mode, these consumers are embracing the future and are proud of overcoming hardships,” the authors wrote. “Products and experiences that empower these consumers to be their best version will drive purchase decisions and loyalty.” The Socialization Paradox “Consumers are approaching a return to pre-pandemic life in different ways based on their comfort levels,” according to the report. “Certain consumers are eager, whilst others are hesitant, to resume their normal activities, creating The Socialization Paradox. Companies should provide seamless solutions and multiple options across channels without sacrificing the experience.” More than 75 percent of consumers took health and safety precautions when leaving their homes in 2021, according to the report. “Certain consumers acclimated to life in lockdown and will continue to make purchases for at-home consumption,” the authors wrote. “Others were Restless and Rebellious during the height of the pandemic and are ready to fully participate in society again. Between these two preferences are those who desire a form of normalcy – willing to venture out for select activities – but are still cautious and concerned about their health. Nearly half of professionals surveyed said exploring new business models such as marketplaces or direct to consumer is a strategic priority for their company in 2022. GN

GOURMET NEWS

MARCH 2022

Anyline Survey: Most U.S. Consumers Find Scan-and-Go Option Draws them to Store Customer demand for convenient and contactless shopping continues to grow, according to a survey conducted by mobile data capture company Anyline with Researchscape. The survey, “Consumer Perception Report: Scan-and-Go Shopping in 2022,” showed that 77 percent of consumers would be more willing to shop at a store if it offers a scan-and-go option. Anyline’s survey of 1,500 U.S. shoppers identifies expectations and pain points with scan-and-go technology. Key takeaways include that shoppers want a speedy and independent shopping experience and when asked what they prioritize when shopping in store, 32 percent said that speed of shopping trip was their first priority.

An independent and autonomous shopping experience was ranked second, with 27 percent. Only 16 percent of shoppers prioritize interacting with retail workers when going into a brick-and-mortar store, which indicates a growing consumer acceptance of in-store technologies such as scan-and-go. With the introduction of social distancing and the need to limit physical contact between people, 76 percent of scan-andgo users started utilizing the offering because of the pandemic. For many, this shift will be permanent, with 79 percent of respondents saying that they plan to continue using scan-and-go once the pandemic ends. The vast majority of shoppers have a mobile device that is equipped with a dig-

ital camera, ready and available as they walk through the aisles. In fact, 79 percent of respondents shop with their phone in hand, within reach or easily accessible. When asked what they use apps for while in store, shoppers’ three most selected choices were to compare prices (40 percent), compare brands (25 percent) and build or update a shopping list (22 percent). As for shoppers who are wary of using scan-and-go technology, the top reasons behind their hesitancy include privacy and security concerns. The survey revealed that 35 percent of smartphone users avoid scan-and-go due to privacy concerns in general. As well, 32 percent don’t want to go through the initial process of downloading an app to use the

technology. Thirty-one percent say they don’t use scan-and-go because they can’t buy certain products with it, such as produce and alcohol. “Scan-and-go is a device-based, appdriven opportunity that gives shoppers more choice when they opt to shop in store,” said Lukas Kinigadner, Anyline’s CEO and founder. “Beyond the benefits to customers of a more efficient and enjoyable checkout experience, this checkout method can build customer loyalty through app features like in-store navigation or exclusive and personalized offers. Giving shoppers the keys to drive their own checkout experience is a top priority for leading retailers, and this trend will continue to accelerate in 2022 and beyond.” GN

Craft Meat Producer The Baconer Finds 2022 a Sizzling Year So Far California-based The Baconer, which was featured in a front cover story in February’s Gourmet News, is off to a good start this year with a new partnership, new award and new way to invest in its growth. The Baconer, based in Emeryville, has announced a partnership with Eataly, the immersive Italian marketplace. Eataly shoppers can discover The Baconer products including the 2022 award-winning XXL Bacon Steaks, Smoked Lardons, Small Batch Bacon Strips and Ground Bacon. The Baconer’s lineup of products is available in the meat department next to the butcher counter in Eataly stores including Eataly Boston, Eataly Chicago, Eataly Dallas, Eataly L.A., Eataly NYC Flatiron and Eataly NYC Downtown.

“In identifying a partner for The Baconer’s next phase of growth, it was important to find a leading food marketplace with a shared passion for inspiring people with the most authentic, high-quality and hand-crafted products,” said Camilo Velasquez, CEO and cofounder. “Eataly is a gastronomic wonderland. Their value proposition to bring the best regional food products to consumers aligns with our vision, and propels us forward as we continue to disrupt the bacon category.” The Baconer is a leading craft producer focused on redefining how Americans think about, prepare, cook with and enjoy responsibly sourced, premium quality bacon and related products. Eataly operates quality Italian markets in

11 countries around the world. Eataly is well regarded for its authentically prepared Italian foods and its use of high-quality Italian and local ingredients. Eataly locations offer an expansive marketplace, restaurant and even cooking school – the combination of which makes for an experience not found anywhere else. “When shoppers come to Eataly – they know to expect high-quality ingredients, which is why partnering with Baconer was a perfect fit,” said Pete Molinari, Eataly’s head of meat and seafood. “They craft artisanal bacon products that are not only delicious, but crafted with care, by people who share our passion for eating better and living better.” Perhaps Eataly shoppers will enjoy The Baconer's XXL Smoky Paprika Bacon

Steaks as much as Good Food Award judges did. The steaks won in the charcuterie category at the 12th Annual Good Food Awards. Crafted from responsibly sourced pork and cut ½-inch thick, the XXL Bacon Steaks bring serious flavor served on burgers, cozied up with eggs or straight up as the main event. And perhaps bacon lovers will love all the products enough to invest in the company. Shares of The Baconer will be sold through the crowdfunding online investment site www.startengine.com. Keep reading Gourmet News for updates on The Baconer and many other specialty food companies. Subscribe online at www.gourmetnews.com. GN

Atlast Food Co., Whitecrest Mushrooms, to Scale Production of MyBacon Strips Atlast Food Co., creator of whole-cut meat alternatives from gourmet mushroom mycelium, completed a successful trial with Whitecrest Mushrooms Ltd. to produce MyBacon strips at commercial scale. Bringing the forest to the table, Atlast, an affiliate of Ecovative, grows mycelium – the vegetative root structure of mushrooms – to harvest complete proteins that mimic traditional meat cuts in both texture and flavor. Ecovative’s AirMycelium technology enables the fine-tuning of several environmental factors to control mycelium’s shape and density. In the case of meat alternatives, it can be controlled to produce optimal, meat-like qualities. This approach to the plant-based food market offers a new

“whole cut” experience, beginning with Atlast’s meatless MyBacon strips. Pairing Ecovative’s infrastructure with its own growing expertise, Whitecrest Mushrooms will build a dedicated farm to produce an annual yield of nearly three million pounds of MyBacon mycelium on less than an acre of land – with the opportunity to increase this production in 2023. “Our partnership with Whitecrest and Ecovative will bolster the growth of Atlast to address the critical needs of an expanding alternative-meat market,” said Steve Lomnes, Atlast’s COO. “It will not only enable us to put more MyBacon strips onto the plates of consumers, but unlock a sustainable solution to producing food in a way that is beneficial to our entire ecosys-

tem.” “After more than a decade of experience growing and producing the highest quality gourmet mushrooms, we’re excited to leverage our expertise in the new market of alternative proteins,” said Murray Good, owner and president of Whitecrest Mushrooms. “This partnership has given us new opportunities to innovate in an entirely new landscape while keeping sustainability at the core of our practice.” Atlast is developing the world’s largest vertical mycelium farm in New York’s Hudson River Valley. This approach reflects Atlast’s mission to quickly address the impending global food shortage and offer multiple solutions to feed the world.

“Atlast began as a question on how to disrupt factory farming and help alleviate the climate crisis, and we found the solution waiting for us in nature,” said Eben Bayer, co-founder and CEO of Ecovative and Atlast. “By growing mycelium, we produce food in a climate-conscious way that doesn’t compromise on taste. Now more than ever, Spaceship Earth needs more plant-based food options. Partnering with Whitecrest Mushrooms allows us to meet those growing needs.” Atlast launched its first product, a wholecut, plant-based bacon, in November 2020. MyBacon strips are available for purchase at Honest Weight Food Co-op in Albany, N.Y., with more widespread availability expected in 2022. GN

GOURMET NEWS

MARCH 2022

Musician Macklemore Joins CLEAN Cause as Investor, First Creative Director Grammy Award-winning singer/songwriter Ben Haggerty, better known as Macklemore, has signed on as CLEAN Cause’s first creative director and celebrity investor. The partnership brings together CLEAN Cause, a sparkling yerba maté beverage brand that supports individuals in recovery, and Macklemore, who has long been an advocate for the power of recovery and candid about his struggles with substance abuse. CLEAN Cause, which ranks number two in the yerba maté category, donates half of its net profits (or 5 percent net revenues, whichever is greater) to funding sober living scholarships. Haggerty will bring an inspired vision to the brand’s mission along with providing artistic direction on a new limited edition CLEAN Cause can, digital editorial content and music and creative direction. Over the next year, Macklemore and CLEAN Cause will launch campaigns including a Scan the Can initiative, where exclusive content will be available to consumers via a QR code on the product and POS. “I chose to align with and endorse a

brand that is at the forefront of creating awareness for addiction and actively supporting the recovery community,” Haggerty said. “As creative director and a new investor of the already impactful brand, I am excited to combine my creative passions with a great product in an effort to save lives. Together, our goal is to inspire and educate individuals on addiction and support those who are in recovery.” This comes during a time when the COVID pandemic has directly affected the drug overdose and substance abuse epidemic. According to the American Medical Association, every U.S. state reported a spike or increase in overdose deaths or other problems during the COVID pandemic. Provisional data from CDC’s National Center for Health Statistics indicates there were an estimated 100,306 drug overdose deaths in the United States during the 12month period ending in April 2021, an increase of 28.5 percent from the 78,056 deaths during the same period the year before. The new data documents that esti-

mated overdose deaths from opioids increased to 75,673 in the 12-month period ending in April 2021, up from 56,064 the year before. More than 275 Americans die every day from a drug overdose. CLEAN Cause was founded by serial entrepreneur, father and activist, Wes Hurt. Hurt, a person in recovery from alcohol and drug addiction, is using his love of business coupled with his story to bring greater good to communities and individuals. As an avid consumer of caffeine, Hurt created a product he knew would fill a need that he had in his everyday life – an organic sparkling yerba maté with low sugar and 160mg of naturally sourced caffeine per can.

“As creative director, investor, and a person in recovery,” Hunt said, “Macklemore will bring fresh ideas and knowledge to our brand to further spread awareness on the epidemic. While we both have different experiences with addiction, we are committed to fighting addiction. We’re just two men on a mission.” The CLEAN Cause product line consists of eight USDA organic certified, sparkling yerba maté beverages that come in low and zero sugar options, with 160mgs of organic “Better Caffeine.” To date, CLEAN Cause has granted over 2,823 sober living scholarships representing more than $1,411,500 in communities across the country. CLEAN Cause is available nationwide at Whole Foods, Kroger, Natural Grocer and other major retailers, and can be found online. GN

Shots Box Shares Whiskeys to Check Out in 2022 Spending on food increased marginally – and on alcohol even more – with reasons for increased drinking including stress (45.7 percent), increased alcohol availability (34.4 percent) and boredom (30.1 percent), according to a 2020 study by Johns Hopkins Bloomberg School of Public Health. With these attitudes in tandem with the growing trend of flavored adult beverages, the craft alcohol industry expects accelerated growth for whiskey and other fine spirits in 2022 and beyond. 2021 saw some whiskey trends, from bottling at cask strength to celebrity-owned and branded spirits. According to data published by Statista, from the period of 2021 to 2025, the global whiskey market is expected to grow by more than 37 percent. The market

was valued at $79.6 billion in 2021 and is expected to reach $109 billion by 2025. Los Angeles-based Shots Box, distributor of curated craft, artisanal and small-batch

spirits by subscription, shares some of its top whiskey selections for 2022:

• Whistlepig Straight Rye Whiskey 10 yr. – Whistlepig, a major player in the American whiskey market, is trending as one of the top distilleries for the new year. This whiskey is one of the most awarded rye whiskeys in the world. • Lagavulin Offerman Edition 11 Year Old Scotch Whiskey – This is an extraordinary spirit that was created as part of a collaboration with actor Nick Offerman, best known for playing Ron Swanson in NBC’s “Parks and Rec.” • Full Curl Straight Rye Whiskey – Matured in new charred oak barrels for at least two years, evoking the bold vitality and broad range of the Rocky Mountain Bighorn, Full Curl’s rich and complex straight bourbon whiskey makes a fitting toast to the dramatic history of America’s largest wild sheep. • Kin Brown Bourbon Whiskey – Every

bottle comes with a Mule Kit, which includes a copper mug, Q Drinks Ginger Beer and recipe card; it comes ready to wrap in its own gift box. • Tennessee Peanut Butter Cup Whiskey – In Sevierville, Tennessee, lives a craft distillery in the Smoky Mountains that makes unique moonshine, flavored whiskies and cream liqueurs. With the huge boom in flavored seltzer over the past few years, beverage developers expect that the flavor bandwagon will penetrate other categories. In an interview with the U.S. Whiskey Report, Tom Gibson, chief flavorist at Flavorman, said, “Client requests have taken a 180-degree turn on flavor. Whereas before, clients would be looking for a gentler spritz of nuanced flavors in their drink, we are now seeing more clients ask for loud and proud, single-note flavors.” GN

Arkansas Distributor to Carry Splash Beverage Group’s TapouT Arkansas-based Central Distributors will be carrying TapouT, a high-performance energy drink, according to Florida-based Splash Beverage Group, a portfolio company of leading beverage brands. Central already distributes Splash’s Copa and Pulpoloco brands. Central Distributors has been an Arkansas family-owned wholesale beverage distributor since 1935 and services the entire state from a 350,000 square foot facility in Little Rock. “Central is one of two major wholesale houses in the state,” said Robert Nistico, Splash Beverage Group’s chairman and

CEO, “and they’re among the leaders in utilizing the latest technologies and innovation to give 100 percent to the products they sell. Our presence now in the heart of Arkansas, with a high quality and well-respected distributor, we believe will help our visibility with the largest retailer in the world.” Splash Beverage Group’s Pulpoloco Sangria line has been picked up in 187 of Ralph’s Grocery stores. Ralph’s Grocery, a division of The Kroger Company, is a market share leader with 187 stores across Southern California.

“This is another significant milestone for Splash and a meaningful step in our strategy to expand into major supermarket chains,” Nistico said. “After a successful test run, Ralph’s authorized all three SKUs of Pulpoloco white, rosé and classic red. Ralph’s already carries Splash’s Copa di Vino varietals, which were added in early summer of 2021, and now all three Pulpoloco varietals. We believe this is a strong affirmation that consumers are catching on to the unique product lines that Splash distributes and bodes well for future expansion.” GN

MARCH 2022

Nature’s Fusions Newest Additions

Bone Suckin’ Sauce

You’ve known Nature’s Fusions as a l e a d i n g provider of 100% pure and natural essential oils and blends. They have committed to providing premium products that are harvested, manufactured, and marketed sustainably and ethically. But not only are they on a mission to inspire and help others on their journey to optimal health and well-being, Nature’s Fusions is growing their family. At this family-owned business, family is everything! That means employees, wholesalers, and retail cus-

BOOTH #3504

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Earth’s Promise Organic Rice

Naturally grown in the foothills of the Himalayas, E a r t h ’ s P r o m i s e Organic Rice is organic, non-GMO and gluten free, while utilizing sustainable farming practices, such as water and land conservation and regenerative farming. The company’s vision is supported by industry leading certifications, which includes Organic, BRC, SEDEX, Krav, Kosher, and Halal Certified. Earth’s Promise is also a proud member of the Sustainable Rice Platform, and is fully traceable and low

BOOTH #2437

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SPECIAL SHOW ISSUE

Five Flavors of Herbal Water

Once Again Launches Graham Cracker Sandwiches

Bone Suckin’ Sauce began when Phil Ford of Raleigh, North Carolina, was trying to copy his mother’s barbecue sauce recipe. His western North Carolina-style barbecue sauce was met with many compliments from friends and family. Sandi Ford, his sister-in-law, encouraged him to sell his sauce. Sandi and her husband, Lynn, being in the food business, thought there was a market for Phil’s sauce. They decided to name it and bottle it with Phil. Sandi came

The Herbal Water story began in the garden of Dr. Ayala Laufer-Cahana. A mother, passionate cook, trained pediatrician, talented artist and lifelong vegetarian, Dr. Ayala had spent years exploring healthy, tasty ways to feed children and adults. Seeking an alternative to sugar-laden and artificially flavored beverages, Dr. Ayala created her own blends of herb-infused

Once Again Nut Butter is taking its high-quality, sustainably sourced nut and seed butters and making them super snackable with its introduction of 100% gluten-free graham cracker sandwiches. Available in peanut butter and sunflower seed butter flavors, these onthe-go, single-serve snacks are the only sandwich cracker that is certified both organic and gluten-free. This delicious snack is also, vegan, Kosher Certified, Non-GMO Project Verified, and part of the

BOOTH #5343

BOOTH #2537

BOOTH #N10241

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OMG! Pretzels Sweet & Salty Nuggets

By Nicole Erdosy, Associate Product Manager Beverage

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Jake’s Nut Roasters Seasoned Almonds

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Change Cheese to Change Planet, Violife Campaign Says

OMG! Pretzels creates an elevated snacking experience with “ridiculously delicious” gourmet flavored sourdough pretzel nuggets. As a women- and family-owned business, OMG! Pretzels prides itself on using only premium ingredients and keeping products 100 percent made in America. There are no gourmet pretzel nuggets on the market quite like OMG! Pretzels, as each pretzel bursts with unbelievable crunch and flavor. Their gourmet status makes them a versatile snack, appetizer or

Jake, a fourthgeneration member of the Jasper Family, is proud to continue the farming traditions of his great-grandfather that have been passed down for over 70 years. Since 1948, a commitment to quality and innovation has propelled many fine Jasper Specialty Foods products into the hands of health-conscious almond lovers around the world. Jake’s Nut Roasters is a creative line of specialty almond snacks with distinctively bold and unique flavors, which include

Backed by a 2021 study that shows its non-dairy vegan cheeses have less than half the carbon footprint of dairy cheeses, Violife has launched a campaign to urge consumers to change their cheese to help save the planet. The study included two Violife non-dairy cheeses that are available in the United States: Violife Creamy Original Cream Cheese and Violife Feta Flavor Block. The study showed that these products have less than half the climate footprint and occupy less than one third of the land when

Continued on Page 28

Continued on Page 30

MARCH 2022

Nature’s Fusions Newest Additions

Bone Suckin’ Sauce

You’ve known Nature’s Fusions as a leading provider of 100% pure and natural essential oils and blends. They have committed to providing premium products that are harvested, manufactured, and marketed sustainably and ethically. But not only are they on a mission to inspire and help others on their journey to optimal health and well-being, Nature’s Fusions is growing their family. At this family-owned business, family is everything! That means employees, wholesalers, and retail customers are all treated like

BOOTH #3504

Continued on Page 30

Earth’s Promise Organic Rice

Naturally grown in the foothills of the Himalayas, Earth’s Promise Organic Rice is organic, non-GMO and gluten free, while utilizing sustainable farming practices, such as water and land conservation and regenerative farming. The company’s vision is supported by industry leading certifications, which includes Organic, BRC, SEDEX, Krav, Kosher, and Halal Certified. Earth’s Promise is also a proud member of the Sustainable Rice Platform, and is fully traceable and low in arsenic.

BOOTH #2437

Continued on Page 28

SPECIAL SHOW ISSUE

Five Flavors of Herbal Water

Once Again Launches Graham Cracker Sandwiches

Once Again Nut Butter is taking its high-quality, sustainably sourced nut and seed butters and making them super snackable with its introduction of 100% gluten-free graham cracker sandwiches. Available in peanut butter and sunflower seed butter flavors, these on-thego, single-serve snacks are the only sandwich cracker that is certified both organic and gluten-free. This delicious snack is also, vegan, Kosher Certified, Non-GMO Project Verified, and part of the brand’s Honest in

BOOTH #5343

BOOTH #2537

BOOTH #N10241

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OMG! Pretzels Sweet & Salty Nuggets

By Nicole Erdosy, Associate Product Manager - Beverage

Continued on Page 28

Jake’s Nut Roasters Seasoned Almonds

Continued on Page 30

Change Cheese to Change Planet, Violife Campaign Says

Backed by a 2021 study that shows its nondairy vegan cheeses have less than half the carbon footprint of dairy cheeses, Violife has launched a campaign to urge consumers to change their cheese to help save the planet. The study included two Violife non-dairy cheeses that are available in the United States: Violife Creamy Original Cream Cheese and Violife Feta Flavor Block. The study showed that these products have less than half the climate footprint and occupy less than one third of the land when

Continued on Page 28

Continued on Page 30

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New Bone Suckin’ Teriyaki & Ginger Wing Sauce By Blair Bodnarchuk, Graphic Designer, Bone Suckin’ Sauce®

Bone Suckin’ Teriyaki & Ginger Wing Sauce is the perfect blend of zesty ginger and the smooth finish of tamari. This sauce makes delicious Teriyaki Chicken Wings! As always, our sauces are non-GMO, gluten free, contain no high fructose corn syrup, and are kosher, pareve.

Bone Suckin’ Teriyaki Ginger Wings Teriyaki Ginger Wings made with our Bone Suckin’ Teriyaki & Ginger Wing Sauce is the perfect game day wing recipe!

Yield: 4 Servings Prep Time: 10 min. Cook Time: 1 hr 5 min. Total Time: 1 hr 15 min.

Ingredients Bone Suckin’ Teriyaki & Ginger Wing Sauce, 1 jar Chicken Wings, 2lbs Melted Butter, ½ lb

Instructions 1. Preheat the oven to 450°F.

2. Place the rack inside of a large baking sheet lined with aluminum foil and arrange the chicken wings. 3. Place the wings in the oven and bake for 25 minutes. 4. Remove the wings from the oven and coat with melted butter. Cook for 25 more minutes. 5. Pour Bone Suckin’ Teriyaki & Ginger Wing Sauce in a bowl. Remove wings from the oven and reduce heat to 350°F. 6. Dip wings in the sauce using tongs; coating evenly. 7. Put wings back on the wire rack. Cook for 15 more minutes or until done. 8. Enjoy! Bone Suckin’ Teriyaki Ginger Citrus Dressing & Marinade Delicious on salads and vegetables!

Yield: 14 Servings Prep Time: 10 min. Total Time: 10 min.

Ingredients Bone Suckin’ Teriyaki & Ginger Wing Sauce, ½ cup Orange Juice, ½ cup

Low-Sugar Sauces with Fruit Ingredients Creating a new sauce is all about striking a balance between flavor and texture, and the best sauces do this without relying on highfructose corn syrup (HFCS), sugar, or an excess amount of salt. Yet getting the right balance of flavor is a challenge, since a small amount of sauce needs to have a big impact on the plate. Made from prunes, Sunsweet Ingredients help developers craft better-tasting, lowersugar sauces that still have vibrant flavors and rich, glossy appearances. These ingredients come in a variety of formats, from concentrates to puree and bits, all of which can

be blended into sauces. In dark sauces, such as those containing soy sauce, prune juice concentrate gives body, shine, and rich sweetness. The concentrate can be used to replace 20 to 50% of honey, brown rice syrup, agave syrup, corn syrup, or invert sugar in a formulation. Compared with the relative sweetness rating of sucrose (100), prune juice concentrate has a relative sweetness of 46.95. Yet because the concentrate draws out the flavors of spices, herbs, and other ingredients, it can make sauces taste balanced without as much sugar.

Bellucci EVOO: Cultivating a Delicious and Healthy Future Bellucci knows that the best EVOO comes from the root. In the Italian countryside, olive cultivation happens on small-scale farms. It’s more sustainable and nurturing to the environment. “We’re strong believers in authenticity and tradition, and we devote great care to the health of our families and our land,” explained CEO, Gerard Jara. Their EVOO is made by farmers using traditional methods just as their families have for centuries. They grow and

lovingly tend multiple varietals, creating an earth-friendly polyculture. This process supports crop health, prevents soil erosion and exposure to damaging pests and blight. Bellucci’s olives are also grown without pesticides and picked by hand with electric combs that protect the trees. The olives arrive at the mill within hours of harvest, so antioxidants, polyphenols, and oleic acids stay at their peak. The fresh oil is cold extracted to preserve the flavor, aroma and health-giving

Montebello Lasagne from Stonewall Kitchen Imported exclusively by specialty food maker Stonewall Kitchen, the new Lasagne from Montebello delivers farm-to-fork pasta

perfection by way of northern Italy. This is a region prized for its produce, a place where organic durum wheat is thoughtfully grown,

Rice Vinegar, ½ cup Sesame Oil, 1tsp Grape Seed Oil or Olive Oil (or your favorite), ¼ cup Dry Mustard, 1 tsp Sesame Seed, toasted (optional)

Instructions 1. Combine all of the ingredients in a jar. Shake to mix. This will keep in the refrigerator up to about 2 weeks. You can add sesame seeds into the dressing, but some prefer to sprinkle those in salad recipes instead. Makes about 1 ¾ cups. 2. Enjoy!

*Note: Use on a salad of greens, shredded carrots, sugar snap peas, seeded tangerine sections and toasted almonds for a delicious Asian Salad! For a yummy snack or condiment, slice fresh veggies into a jar of this sauce to make your own Asian-inspired pickles! Vegetables that work well are cucumbers, yellow and zucchini squash, onions, shredded cabbage, beets, radishes, hot/mild peppers…give your favorites a try. Don’t forget to drizzle this over peak-of-the-summer tomatoes, too!

For more information, visit booth #5343, go to www.bonesuckin.com, call 919.833.7647 or 800.446.0947 or email sales@bonesuckin.com.

In light- or bright-colored sauces, like tomato sauce or honey mustard, fresh plum concentrate can be used to replace sugar and enhance flavor while adding bright, rounded acidity. Made by concentrating the juices of fresh prune plums, the concentrate has a dark cherry color that blends easily into any sauce. Its tart sweetness helps add balance to acidic sauces, like salsa verde, vinaigrettes, or marinades. For dark, tangy sauces such as barbecue, hoisin, or tamarind chutney, prune puree adds body, sweetness, and depth. Made from a blend of prunes and prune juice concen-

properties. Italy is home to several olive varieties, each of them with unique and specific flavors and attributes. Bellucci EVOO is produced from a diversity of unique olive cultivars; all handled carefully within hours of harvest so that you can enjoy the maximum benefit of their natural fatty acids and antioxidants. Before creating their first consumer-facing brand, Certified Origins has been sourcing olive oil from the Italian countryside for over a decade. Their private label and branded products are responsibly sourced and meet

carefully harvested and gently ground into semolina flour. It is here where authentic lasagne begins. Expertly crafted by skilled artisans using old-world techniques, this pasta is cut with classic bronze dies to produce a wonderfully porous texture that better soaks up sauce. Oven ready with no need to parboil, each

MARCH 2022

GOURMET NEWS

A SPECIAL SHOW ISSUE OF GOURMET NEWS

Publisher Kimberly Oser Vice President of Sales Anthony Socci Production Manager/Art Director Yasmine Brown Senior Editor AJ Flick Associate Editor Jeanie Catron Customer Service Heather Albrecht Senior Account Manager Marcos Morhaim Account Managers Alisha Dicochea Director of Operations Tara Neal Show Logistics & Distribution Iszac Saetieo European Sales Enrico Cecchi Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 Naturally Healthy is published by Oser Communications Group ©2022 All rights reserved. Founder Lee M. Oser www.gourmetnews.com

trate, this puree is high in sorbitol, a natural humectant. Alone, the dark purple puree has a tangy flavor like molasses. It can also boost the texture of thin sauces. For a no-addedsugar sauce, these dark sauces can be made with prune bits, which dissolve in liquid and make sauces that are mildly sweet and rich in texture. In addition to adding sweetness, balancing flavors, and adding texture, prune ingredients are high in phenolic compounds, helping to stabilize flavors.

For more information, go to www.sunsweet ingredients.com/prune-flavor-pairings.

the highest standards for freshness and integrity. “As an industry leader in product creation, we use the most authentic, flavorful foods to craft custom foods and formulas,” said Giovanni Quaratesi, Director of Sales and Business Development at Certified Origins, Inc. “We wish to contribute to people’s enjoyment and health through good food: the kind made by using wholesome, sustainable and genuine ingredients.”

For more information, visit www.bellucci premium.com or contact chip@certified origins.com.

sheet can simply be layered with fillings and allowed to rest for one hour before baking as usual. The packaging even includes a recipe for classic lasagne, ensuring your customers can truly enjoy the finest Italy has to offer.

For more information, .stonewallkitchen.com.

www

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Coconut Products from Franklin Baker Franklin Baker, Inc. is the largest processor of coconut ingredients in the Philippines and the premier supplier of coconut ingredients to the global food and beverage market. It has been in business for over 125 years, taking pride in long standing customer relationships, many of which exceed 65 years. Its products are produced from the freshest nuts available, at one of its three manufacturing facilities, where proprietary processing is utilized to ensure freshness and long shelf stability. Franklin Baker controls the process from tree through shipment, allowing customers to have the highest level of safety and confidence in the product supply chain. Franklin Baker offers processes and pro-

vides services that competitors cannot. Some of the major differences with Franklin Baker Coconut include: • Wet steam pasteurization of all the coconut. No other competitor pasteurizes their product. • BAX testing for salmonella, which is 10,000 times more sensitive than the competition’s BAM method. • Reliable and proven service levels for all products including specialty items. • R&D and technical support direct from the Philippines. • Franklin Baker guarantee of satisfaction. • Three U.S. warehouse distribution centers.

Franklin Baker offers an extensive portfo-

New Products from Trace Minerals Trace Minerals is proud to launch several new products at Natural Products Expo West. As a cGMP certified facility since 2004, all of its products are third party tested for purity, potency, quality, and safety and carry a 100% satisfaction money-back guarantee.

Electrolyte Stamina Gummies Mango Flavor – the fun and delicious way to hydrate! Each three gummy serving provides 160 milligrams of electrolytes. When you sweat during exercise or strenuous physical activity, your body is depleted of electrolytes. Replenish your body with electrolytes to maintain energy, avoid sluggishness, and prevent dehydration. Gluten free, certified vegan, gelatin free, plant based. 30 servings, MSRP $29.99.

Magnesium Gummies New Peach Flavor – a delicious way to provide your body with 84 milligrams of magnesium citrate per gummy. Supports energy, heart health, and mood. Also available in Tangerine and Watermelon flavors. Gluten free, certified

vegan, gelatin free, plant based. 120 gummies, MSRP $29.99.

Chlorophyll Gummies Berry Flavor – a delicious way to provide the therapeutic properties of chlorophyll to the whole family. Each 2 gummy serving provides 50 milligrams of chlorophyll to help support healthy cells, detoxification, weight management, digestion, and immunity. Gluten free, certified vegan, gelatin free, plant based. 30 servings, MSRP $29.99.

Liquid Gut Health - provides all natural, soilderived humic acid and fulvic acid–a product of humus–plus other nutrients and active compounds, including trace minerals, electrolytes, silica, fatty acids, probiotics, and prebiotics that are naturally found in humus. Humic and fulvic acid help support a healthy gut, which promotes healthy digestion, immunity, detoxification, cognitive function, and metabolism. Certified vegan, gluten free, non-GMO. 8 ounce, 47 servings - MSRP $29.99; 32 ounce, 189 servings - MSRP $69.99.

New Gourmet Pasta Sauce Line from MarDona Specialty Foods MarDona Specialty Foods is proud and pleased to present its new gourmet pasta sauce line in 24 oz family size. MarDona worked hard to create these sauces to be versatile and perfect for any of your favorite pasta and non-pasta dishes, as well as the perfect sauce for your steak pizzaiola, chicken cacciatore, fried calamari, or even just to dip your favorite crusty bread! Your customers will love MarDona’s sauces because they are delicious, natural, and perfectly portioned. Perfect for family use.

All MarDona’s flavors are contemporary to today’s taste, from Vodka Sauce (with a lot of cheese) to Marinara sauce that fits every need. Let’s not forget the Garlic Lovers sauce. For those who like a little spice in their food, try Spicy Arrabiatta Sauce. Want a smoky flavor taste? Try the Pancetta pasta sauce. For basil lovers, the Sweet Basil is balanced to meet the flavor of the sauce as well as the basil. For the cheese lover, Asiago Cheese sauce is decadent. These new sauces complement MarDona’s

What Brands are Vegans Looking for Online? Beyond Meat is the world’s most searchedfor vegan brand, according to a study conducted by Maxima Kitchen Equipment experts. The producer of plant-based sausages, burgers and beef pulls in more than 422,000 searches a month – more than

twice as many searches as its nearest competitor. Oatly is the world’s second most Googled vegan brand. The company, which creates oat-based alternatives to milk, yogurt and ice-cream, rakes in almost 200,000 searches

lio of coconut products (conventional and organic) to include: desiccated coconut (sweetened and toasted), coconut water - single strength and concentrate, coconut milk and cream, coconut concentrate, virgin coconut oil, coconut flour, coconut sugar, and other coconut products. Franklin Baker holds extensive thirdparty certifications, including Non-GMO Project Verified, Fair Trade USA, BRC, USDA Organic, ISO 9001:2000, ISO 22000:2005, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laboratory, SEDEX, Kosher, Halal certified. Franklin Baker also holds the Award of Excellence, 2016 - 2022 American Master of Liquid Zinc + Quercetin Orange Mango - formulated with these two powerful nutrients that synergistically work better together than they do alone. Provides an easy and delicious way to add them to your daily diet to support bone health, cardiovascular function, immunity, antioxidant support for the cells, digestion, respiratory health, growth, and development. Certified vegan, gluten free. 32 servings, MSRP $19.99.

Hydration I.V. New Strawberry Coconut Flavor – an electrolyte drink mix that has been carefully formulated with 20 times the hydrating power of an average 16-ounce bottle of spring water because of its full spectrum of electrolytes. Hydration I.V. has three times the electrolytes of a sports drink, one-third the sugar and carbs, half the calories, and five essential vitamins for energy and recovery. Gluten free, certified vegan, dye free, junk free. 16 servings, MSRP $29.99.

MARCH 2022

GOURMET NEWS

Taste & Gold Medal Endorsement for Superior Taste as well as the 2018 2022 Beverage Champion by Chefs In America. Franklin Baker’s levels of product certification are unrivaled and provides customers with confidence in the quality, safety, and sources of what they are buying. Franklin Baker holds itself to the highest product standards, which makes Franklin Baker, A Cut Above the Rest. Franklin Baker offers bulk, foodservice, and retail packaging options to meet your business needs to forge a trusted coconut supply chain partnership.

For more information, visit booth #5312 or email info-us@franklinbaker.com.

New Grapefruit Flavor – features Trace Minerals’ classic Power Pak formula that’s bursting with essential immune supporting antioxidants, including 1,200 milligrams of vitamin C, manganese, and selenium, plus 200 milligrams of elderberry extract, 12 micrograms of vitamin D, and zinc that has been bumped up to 10 milligrams for even more immunity support. Features 15 B vitamins, minerals, and electrolytes, plus a full spectrum ionic trace mineral complex. Gluten free, certified vegan, non-GMO. 30 packet box, MSRP $23.99.

NAC Powder Watermelon Flavor – provides 600 milligrams of N-acetyl L-Cysteine, the supplement form of cysteine. NAC is a precursor to a very precious substance that our body makes called glutathione, which is an antioxidant that’s produced in the liver and plays an important role in many physiological processes. Certified vegan, gluten free. 30-serving canister, MSRP $29.99.

Electrolyte Stamina Power Pak + Immunity

For more information, visit booth #4025.

other gourmet sauces of Black Truffle, Porcini, and the Pancetta in the 16 oz individual size. MarDona uses only pure, natural ingredients in the making of its gourmet sauce. It uses the best crushed tomatoes, fresh spices, pure truffle infused olive oil and the finest black truffles along with the best Asiago cheese and all the other ingredients involved in the making of these sauces. Then MarDona slow cooks the sauce over a low heat for hours to bring the sauce its well-balanced thickness and great taste. MarDona also kept

the sodium and calorie levels as low as possible, and it’s gluten free! MarDona prides itself on having the finest in gourmet products while providing them at affordable prices. Enjoy the new MarDona pasta sauces today. MarDona is sure you will enjoy the diverse taste and the flavors of great tomato sauce. Manga!

For more information, go to www .mardonausa.com, call 855.645.7772 or email info@mardonaspecialtyfoods.com.

a month, well ahead of the average searches for all brands on the list (127,000). The study analyzed monthly searches for 100 of the most popular vegan brands to determine the most sought-after products globally. Quorn is the world’s third most searchedfor vegan brand, according to the study. The global meat substitute, endorsed by Olympic stars Mo Farah and Adam Peaty, pulls in 95,000 searches a month.

JUST Egg is also among the world’s favorite vegan brands. The plant-based egg product – a favorite breakfast ingredient of singer Lizzo – appears in 94,000 searches a month, making it the fourth most Googled vegan brand in the world. Follow Your Heart, producers of plantbased mayonnaise Veganaise, and multiple vegan cheese products, saw the world’s fifth highest number of searches, at 32,000 a month.

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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

Breakfast Becoming Big Business, Better-for-You By A.J. Flick

Health experts still insist breakfast is the most important meal of the day and judging by market numbers, millions of people worldwide agree. Coupled with trends toward healthier eating as well as nostalgia, the breakfast food market is expected to reach $729.5 billion by 2030, according to Allied Market Research. That’s a lot of bacon being brought home. Speaking of which, the United States is the world’s third-largest producer and consumer of pork and pork products, according to the USDA Economic Research Service. In addition, the United States is usually either the top or runner-up as the world’s largest exporter of pork and pork products, accounting for more that 20 percent of commercial port exportation. But that’s pork production on a grand scale. Take it down to ground level and you’ll find that today’s bacon lovers can indulge without sacrificing their desire for products with accountability and sustainability – and even plant-based products that taste as good, or better, than bacon and sausage from years past. “There’s a lot of bad bacon out there,” said Camilo Velasquez, chef and co-founder of California-based The Baconer. “A lot of times, I feel like there’s no such thing as bad bacon. But there’s a lot of bacon that doesn’t taste like anything or the quality is not there. “For somebody really trying to eat healthy, eat clean and put their dollars into their ideals, they know that this is a McDonald’s hamburger and this is grass-fed Wagyu beef,” he said. “There’s been so much low-quality bacon on the market for so long, that consumers don’t realize there’s anything out there that’s better. We’re changing that. We’re certainly working to educate consumers so they know there’s other producers out there.” Lance Avery, chef, founder and CEO of Chicago-based Big Fork Brands, couldn’t agree more. “What’s important to consumers is knowing where the food is from,” he said. “If you’re having something made with palm oil, you should know that more than likely, it’s contributing to deforestation of some tropical rainforest out there.”

Balancing Bacon in Diet While eating bacon has led many a nutritionist to raise a red flag, the key is to strike a balance between eating meat and the fruits, vegetables and grains that bodies need to get and stay healthy. “Right now, I’m having kale and broccoli in a rich fruit smoothie. It looks disgusting, but it’s good,” Avery said, laughing. And it doesn’t mean you can’t have a little meaty fun, Avery said.

“Bacon sausage does make vegetables taste good,” he said. “Take one link, slice it up and sauté it, then add a bunch of vegetables to the pan. A little flavor goes a long way.” “Over the last year, year and a half,” Velasquez said, “people really have been looking for comfort foods, foods that make them feel secure and happy. It’s sort of the whole farm-to-table, clean meats movement becoming much better established over the last several years in the market. “There’s a better awareness of buying a high-quality product that is not factory farmed and coming from who knows where. Knowing where the meat is coming from, that there’s no antibiotics in the bacon, you know you’re buying good bacon. “Now, you can’t eat a pound of bacon every day,” Velasquez said, laughing, “but there’s a lot of value and you don’t need to eat a ton of it. One of the interesting things I’m seeing is bacon steaks. We see a lot of people use them as a center-of-plate item. They’ll eat a 4-ounce bacon steak instead of a 10-pound rib eye.” At first, Velasquez and his business partner – his wife, Elisa Lewis, worked with farms in the San Francisco Bay area, where The Baconer was based. As the business grew, they looked a little farther down the road at Sonoma farms. “As we grew, that got harder,” he said. “You’re dealing with small farms and one of them can only have so much a week available.” But with experience comes knowledge and networking. Velasquez and Lewis met more chefs and companies and learned about sustainable suppliers. The Baconer now works with Heritage Foods to source its humanely and cleanly raised bacon products. Thanks to his upbringing in Iowa, the top pork producing state, Avery knew one thing he didn’t want to do: contribute to the industrial farming that is not only brutal to the pigs, but to the environment and quality of life issues – because they smell awful. “I wanted to do it a little differently,” Avery said. “I work with small, independent farmers who raise a special breed, Berkshire, which are known for their excellent marbling and flavor. I wanted to support those guys, the farmers doing things differently. When I started, there were about 15 farmers. Now, there’s over 150. It’s a nice trend. We’re going back to a heritage breed. I feel there’s a farmers movement to go back to that lessindustrial method of farming and I want to support what they’re doing.”

Passion for Bacon Avery’s venture into producing gourmet meat products began with a trip to the first

in seconds. 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. Fall

Iowa Blue Ribbon Bacon Festival, which drew a couple hundred people to Des Moines in 2008. “The next year, a couple thousand came and the third year, up to 5,000 people,” Avery said. “I thought, ‘Dang, there’s something going on here. People are passionate about this.’ The first year, we brought maple pumpkin cheesecake to give out to people. By year three, I thought, ‘You know what? I think I should make something to sell to these folks instead of giving stuff out.’ “Bacon,” he said. “What can I do with bacon that hasn’t been done before? So I used my homemade meat grinder and played around with blends.” Avery worked in product development for a living and knew that his task was daunting. “Then I thought, ‘Whoa, man, this is pushing my boundaries, stretching my muscles as a chef.’” Four months later, Avery came up with a bacon sausage formula that he believed was ready to produce. “That was year four,” he said. “I gave it to a mobile butcher in Des Moines. I think he made up 300 pounds. People went bananas for it.” Now, Avery is tapping into the plant-based movement. “One of the massive trends in the meat world are plant-based products,” he said. “That’s why we created the True Blends sausage. It’s my take on a flexitarian’s sausage, so they can keep a plant-based diet without sacrificing flavor.” The sausages, which are minimally processed, come in three varieties: black bean, peppers and corn; mushroom, lentil and garlic; and white bean and kale. Each sausage has 110 calories, 11 grams of protein, 4 grams of fiber and no added sugar. The sausages are better-for-you, but again, he cautioned, “It’s not like you can live off these things.” Big Fork Brands products include bacon sausage, flexitarian sausage, bacon hot dogs, craft pork jerky, craft meat sticks and Chicago Sauce.

Making It Happen For Velasquez, innovation is his motivation for bacon products and emits from his own curiosity about all things bacon. “It all comes out of me wishing I had something, then realizing that I can make that happen,” he said, laughing. That’s even how the idea of creating The Baconer came about, asking themselves if they should start a bacon company. “The honest answer was, ‘Why not?’ Making bacon was a hobby at home for me, but I had been involved with other people in a supper club in Brooklyn years ago. I learned you could do all kinds of smoked and cured meats, that there were more cool things you could do than cutting the slabs into strips.” The Baconer specializes in a French tradition that is fairly uncommon in the States:

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GOURMET NEWS

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.

For more information, call 800.626.4366 or go to www.fallriverwildrice.com.

lardon, meaty chunks of bacon that add flavor for everything from stewed black beans to tacos to salad toppings to snacks all by themselves. Velasquez said consumers enjoy finding new ways to use lardons as much as he does. “Everybody loves to do new things with it. It’s got a lot of potential,” he said. One day, Velasquez wondered why people didn’t have ground bacon. So he made some. He advised adding ground bacon (25 percent) to ground beef for bacon burgers, into ground beef or lamb in Bolognese pasta sauce or just frying it to use as bacon bits – such as on ice cream. Yes, he said ice cream. The Baconer product line includes candied bacon rub, uncured and sugar-free bacon, bacon steaks and small-batch bacon strips. Though bacon-makers like Avery and Velasquez note that bacon isn’t just for breakfast anymore, it does make that first meal of the day special. Both men also stressed the importance that quality makes a difference. “Go for quality,” Velasquez said. “Cooking should inspire you. These days, there’s convenience and speed, the need to eat something quick. But people do want to slow down and enjoy their food, too. Enjoy cooking. And that’s where quality matters.”

Better-for-You and Convenient Happy news, though, for breakfast-loving consumers on the go. Even the convenience products are getting healthier. In November, Field Roast and JUST Egg teamed up to launch Field Roast Classic Style Sausage, Egg & Cheese Plant-Based Breakfast Sandwich in Whole Foods, with national distribution at other retailers in 2022. The innovative co-branded vegan breakfast sandwich is made with Field Roast Plant-Based Breakfast Sausage Patty, JUST Egg Folded and Chao Creamery Creamy Original Cheese Slice, A recent OnePoll survey commissioned by Eat Just found that many respondents had plant-based breakfast foods versus other meals and more than 80 percent were open to trying a plant-based meal one day a week. With the global plant-based egg market anticipated to be worth an estimated $1.5 billion by 2026, JUST Egg has expanded to a variety of formats since launching nationally in 2019 and is looking to continue that momentum in collaboration with Field Roast’s popular plant-based breakfast sausage and dairy-free cheese products. The breakfast sandwich adds to Field Roast’s plant-based product line that includes Field Roast Signature Stadium Dog, Field Roast Plant-Based Pepperoni and Field Roast Plant-Based Nuggets. Even major food companies are aiming to claim a stake in the better-for-you breakfast market. General Mills Big G cereals, Chiquita bananas and Yoplait yogurt have teamed up to promote an affordable good breakfast nutrition of cereal, banana and yogurt for just over a dollar.

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Nature’s Earthly Choice: Simple, Healthy, Delicious Conceived in 2005 in Eagle, Idaho, Nature’s Earthly Choice® was founded on the principles of providing healthy and wholesome products. The company initially launched Organic Quinoa, Organic Farro, and Wheat Berries. Building on those strong roots, the company branched off with additional complimentary products. This includes conventional farro and quinoa, organic tricolor quinoa, conven-

tional and organic chia, hemp, organic milled flax, superfood powders, and microwaveable products that includes lentils, beans, and bean bowls. The newest additions are the microwaveable lentils, bean medley, black beans, and garbanzo beans. A great source of protein for vegetarians and a perfect complement to meals you can prepare quickly whether at home or at work. Not only are Nature’s Earthly Choice

Ezekiel 4:9 Sprouted Grain Bread from Food For Life Baking Co. Food For Life Baking Co., makers of the incredibly delicious and nutritious Ezekiel 4:9® Sprouted Grain Bread, has been committed to the health of its customers since its inception over 50 years ago. Among the many natural sprouted grain breads are its widely popular Ezekiel 4:9 and Genesis 1:29® breads, English muffins, tortillas, buns and cereal. Sprouting maximizes digestibility and nutrition while lowering the glycemic index in its flourless bakery products. Beyond the commitment to superior nutrition, there’s also a commitment to a balanced and protected pH in every loaf. Why is a balanced pH so important? Because Food For Life recognizes that a balanced pH is ab-

solutely essential for optimum health. This is why Food For Life meticulously chooses its ingredients, and refuses to use acidifying agents such as cultured wheat starch, vinegar, calcium propionate and ascorbic acid – all preservatives. As an amazing benefit of sprouting, grains actually become more alkaline as water and oxygen support the growth of the new plant and naturally balances the pH. While a balanced pH is great for health reasons, a higher pH does tend to shorten shelf life. This is why the company primarily sells Food For Life breads frozen. Since its Ezekiel breads have become so popular, Food For Life is seeing more competitors now releasing sprouted grain breads,

products good for you - they can be prepared in several different ways, making healthy eating simple. No matter your dietary need, whether you’re searching for products that are gluten-free, rich in Omega 3s, high in protein or simply an alternative grain, Nature’s Earthly Choice is always bringing you the best tasting and healthiest selections from around the globe. Nature’s Earthly Choice

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

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GOURMET NEWS

never wants nutritious food to be boring! Nature’s Earthly Choice is passionate about the products it creates and is committed to delivering the best tasting, highest quality products to support your healthy lifestyle. Look for Nature’s Earthly Choice products at retailers near you.

For more information, go to www.earthly choice.com.

index. Food For Life’s slow baking technique means that every sprouted grain loaf is baked at lower temperatures to help preserve important natural vitamins and minerals – never “flash browned,” which can often trap active yeast. Food For Life Ezekiel 4:9 Bread is loaded with both important natural soluble and insoluble fiber to help your body function at its peak. Aren’t all breads just carbs? Amazingly, Food For Life Ezekiel 4:9 breads often contain just as much protein as the stuff you put on your sandwich, from all plant-based sources. Ezekiel 4:9 Bread, made with 100 percent organic ingredients. Your body and taste buds will know the difference! Check with your food distributor for the best options.

For more information, email info@foodfor life.com or call 951.279.5090.

Ardagh Glass Mason Jars Ardagh Glass Packaging – North America’s versatile Mason jars are perfect for craft food producers. Proudly made in the United States using high-quality flint (clear) glass, these jars are 100 percent and endlessly recyclable. This 16-ounce Mason jar is offered in 12-pack cases available for purchase on Ardagh’s BOB™ site (food.buyourbottles .com) with convenient online ordering and payment via credit card or PayPal. Or, you can purchase the jar in six-pack cases by

contacting Ardagh directly. Ardagh is dedicated to the craft food market with capabilities and resources to grow with you every stage of the way. By the pallet or truckload, BOB and Ardagh have the ideal shapes and styles for craft food producers like you. View Ardagh’s entire stock portfolio at www.ardaghgroup.com/food2022.

For more information, call 856.455.2137 or email marketing.glass.na@ardaghgroup.com.

Howard Products Wax-It-All Howard Wax-It-All is a food-grade paste wax that is safe for any surface where food contact may occur. This thick, smooth blend of beeswax, carnauba wax and food-grade mineral oil helps to revive, seal and protect surfaces in and around your home. Use Wax-It-All on butcher block, concrete, stainless steel, granite, marble, soapstone, slate and laminate countertop surfaces; metal, plastic furniture and painted cabinets. Wax-It-All enhances beauty and protects surfaces to make them look better and last longer; is easy to use – simply rub the wax on, let it absorb and buff off any excess; is safe for indoor and outdoor countertop sur-

faces; and helps delay tarnishing and oxidation of bronze, copper, brass and even wrought iron. It also gives finishes a soft sheen and a smooth feel; locks in the oils and waxes after using Howard’s other food-grade products; is great for woodworkers who need a hard, carnauba wax finish; and is made in the USA with food-grade ingredients under strict quality controls. Minimum wholesale orders are only six cases (free freight).

For more information, email custserv@ howardproducts.com, call 800.266.9545 or go to www.howardproducts.com.

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NATURALLY HEALTHY

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Bellwether Farms Yogurts Now 100% A2 Protein Bellwether Farms Creamery, located in Sonoma County California, is excited to announce that both of its whole milk yogurts are now 100% A2 protein. Its line of sheep milk yogurts have always been naturally A2 protein. The company has repeatedly heard from its customers over the years that the di-

gestibility of sheep milk is an important reason they buy Bellwether Farms yogurt. Bellwether Farms wanted to offer customers a more digestible option made from cows milk. Its organic cow yogurt has always been made from Jersey cow milk, known to be naturally higher in A2 protein. However, it has recently completed the necessary DNA

Restaurant Chain Adopts phade Biodegradable Drinking Straw Georgia-based WinCup has partnered with quick service restaurant Burgerville to bring phade – the world’s first marine biodegradable, home and industrial compostable drinking straw – to all 40 locations across Oregon and southwest Washington. Made with polyhydroxyalkanoate, a biopolymer derived from the fermentation of canola oil, phade sustainable straws and stirrers maintain the feel and user experience of traditional plastic equivalents, but will safely return to nature through composting. “Burgerville’s vision is to make the Pacific Northwest the healthiest region on the planet,” said Hillary Barbour, Burgerville’s director of strategic initiatives. “That includes healthy people and a healthy planet.” The company has worked to replace its plastic straws with an alternative that holds

up in its shakes and drinks while reducing the environmental footprint, she said. Burgerville has implemented various sustainable practices from recycling restaurant waste and packaging materials to offsetting the electricity use of all its restaurants and corporate headquarters with renewable energy credits. All of its cooking oil is recycled into biodiesel, a cleaner burning blend of diesel fuel. The company also works with ranch and farm partners who view land conservation as second nature. “Sustainable sourcing is directly connected to the restaurant’s widespread popularity,” said WinCup President and CRO Michael Winters. “Finally, there’s a straw that performs like it’s supposed to and is vastly more sustainable than other alternatives to traditional plastic straws.”

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GOURMET NEWS

testing to confirm that the Jersey cows produce only the A2 protein variant. Consumers are now more interested than ever in their gut health and are seeking out foods that make them feel good. A2 protein is a part of that solution for many people that don’t have a milk allergy, but do have problems enjoying traditional dairy products. More digestible dairy is the fastest growing segment of the dairy category.

For more information, visit booth #4919, call 707.763.0993, email sales@bellwetherfarms.com or go to www.bellwetherfarms.com.

TÜV AUSTRIA, a globally recognized independent third-party certifying body, certified phade as both industrial and home compostable. TÜV also certified the material from which WinCup’s phade straw is made as marine biodegradable. Additionally, the Biodegradable Products Institute has certified phade as industrial compostable. Biotech company Danimer Scientific, a global leader in PHA technology, creates the canola-based PHA resin using its Nodax biopolymer, sourced by WinCup to manufacture the straws and stirrers. TÜV AUSTRIA certified Nodax as industrial and home compostable, as well as soil, freshwater and marine biodegradable. The sustainable qualities of Nodax PHA and phade continue to attract the attention of global restaurant brands turning to the straw as a high-performing biodegradable alternative to traditional petroleum-based straws. “Unlike with petroleum-based straws,

which take hundreds of years to biodegrade, phade straws generally biodegrade in a matter of months in environments where bacteria are present and can use PHA as a food source,” said WinCup CEO Brad Laporte. WinCup has won numerous awards for the development and launch of phade, including the 2021 Innovation in FoodService Award for Sustainability Solutions from the National Restaurant Association and SmartBrief and 2020 Innovation in Bioplastics Award from the Bioplastics Division of PLASTICS. WinCup was recognized out of a pool of more than 4,000 global entries by Fast Company’s 2021 World Changing Ideas Awards as a finalist in the Consumer Products and Enduring Impact categories and as an honorable mention in the World Changing Ideas-North America and General Excellence categories.

Bellwether Farms is proud to be at the forefront of this trend with two lines of gut friendly whole milk yogurt – one featuring pure sheep milk and now a second featuring A2 organic Jersey cow milk as well.

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Better Tasting, Better-For-You Cookies with Prune Ingredients Rich in fiber, vitamins, and antioxidants, prunes have long been associated with health and wellness. When used in baking, prunes can also sweeten with less sugar, reduce fat and calories, and replace artificial caramel coloring. This can be especially beneficial when making better-for-you baked goods, like breakfast cookies, bars, and healthful snacks. Because of their unique chemical composition, prunes act as functional ingredients in baked goods. The dried fruit has sorbitol and pectin, which bind moisture, interrupting

gluten networks and mimicking fat. All of this yields cookies, brownies, and cakes that are tender and rich while still being lower in total sugars and fat. Sunsweet harnesses the properties of prunes in a versatile line of ingredients, including puree, powder, and concentrates. The ingredients are also rich in phenolic compounds, which helps suppress rancidity and off flavors. Adding only 1 to 2% of a prune ingredient can be enough to give a product a flavorful, healthful boost. For example, if the goal is to make break-

Bellucci Italian Extra Virgin Olive Oil: Traceability and Sustainability Bellucci, Certified Origin’s most beloved premium brand, has been using Blockchain technology to provide complete transparency into the source of all their EVOO products. This involves end-to-end checkpoints, including the grove where the olives were grown, the mill where the olives were inspected and the facilities where the oil was filtered, bottled, and distributed. Today, grocery shoppers want more than just nutritional information; they desire transparency that tells a story, guarantees integrity, food safety and sustainable practices.

True transparency brings with it the ability to follow the journey of a product, and Bellucci provides just that. Each Bellucci EVOO bottle now includes a QR code so consumers can check authenticity, eliminating any concerns about the product’s origins. “We pride ourselves on the quality and taste of our EVOO, which is why we make it easy to determine where your unique bottle was born,” said Chip Leonard, Director of Sales for Bellucci. Bellucci’s brand keeps investing in sustainability and has recently joined forces

Goya Foods Applauded for Humanitarian Efforts The Rotary Club of Houston awarded Goya Foods, the largest Hispanic-owned food company in the United States, the Rotary Lombardi Humanitarian Award for humanitarian efforts and continued support of its communities. This prestigious national award, last given 10 years ago, was presented to Goya President/CEO Bob Unanue at the 48th Rotary Lombardi Award, an annual event that recognizes the nation’s best college football linemen and celebrates the memory of one of football’s greatest

coaches. “Goya Foods is a great humanitarian company with kind and compassionate people – recognized not only for their generous giving, but for encouraging others to serve their communities,” said David Schwarz, 2021 general chairman of the Rotary Lombardi Award. “In addition to supporting significant issues such as human trafficking and cancer research, Goya donated over 4.5 million pounds of food nationally and in Houston

Caddo Mountain Spring Water Plans Visitors Center in Arkansas Caddo Mountain Spring Water is working with RPPY Architects on a design for a visitors center at its spring/artesian source water property in Hot Springs Village, Arkansas. The center, which Caddo says is an industry first, will include a shared public use facility for community organizations and schools, which will contribute to the economic development of area communities and the welfare of its citizens in one of the poorest counties of Arkansas. The center will be set in the Caddo River Valley, surrounded by the precipitous forested Caddo Mountains. Thousands of acres of U.S. Forest lands abut the property on its upgradient north and south, affording it natural water protection from contamina-

tion. Arkansas State Highway 8, which traverses the property, is a U.S. National Forest Service designated Scenic By-Way. Caddo envisions the center to be a destination for visitors in a rural Arkansas county that has no state park. “We want to interact with people who visit us at our center about our water, the environment/sustainability, hydrogeology, solar power and its great area heritage,” said Barry Davidson, founder and CEO. “We also want to share and call attention to the natural beauty of our area in The Natural State. “We want to leverage the company’s assets in all areas to optimize our operation and have a platform for key positive social impact,” he said. “A goal of the company is to

fast cookies that are high in fiber and protein and low in butter and sugar, a small amount of prune puree can help boost moisture in the cookie dough to bind together ingredients. This enables the results to still taste rich and satisfying. And if the goal is to make vegan cookies, prune puree can take the place of eggs and butter while creating a dough that bakes up chewy and tender. The results are baked goods that any cookie lover would be happy to eat. Prune ingredients can also boost color, especially in gluten-free products that don’t naturally caramelize on their own. For these

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GOURMET NEWS

applications, fresh plum concentrate can be used to give a light-colored baked good a richer, golden appearance without interfering with flavor. Prune ingredients from Sunsweet are subtly sweet, doing just enough to enhance the flavors that they’re paired with without overpowering the result. They can do all this while lengthening shelf life of baked goods, allowing cookies, cakes, and bars to last a little longer in a pastry case.

For more information, go to www.sunsweet ingredients.com.

with a great-tasting product and reducing the impact of waste in the environment, all at once,” explained the CEO, Gerard Jara. Consumers will soon be able to enjoy Bellucci Italian EVOO in a bottle designed specifically for LOOP and bring back the empty packaging in one of the many LOOP collection points.

with Terra Cycle, a social enterprise leader in creating an innovative recycling platform. Bellucci Italian and Bellucci Italian Organic lines are now part of the LOOP-approved portfolio of reusable packaging products available for purchase in the U.S. market. Loop is a global platform for reuse. It collaborates with brands and manufacturers to enable refillable versions of their conventional single-use products and partners with leading retailers to embed these offerings into their online eCommerce and physical retail stores. “It is a win-win situation: we are contributing to people’s health and happiness

For more information, visit www .belluccipremium.com, or contact chip@ certifiedorigins.com.

during the pandemic so that families in need, our healthcare workers and frontline heroes were nurtured, fed and felt appreciated.” Through the Goya Gives initiative, the company supports hundreds of non-profit organizations, events, scholarships, programs and humanitarian relief efforts. In response to the recent tornadoes in the South, Goya donated more than 50,000 pounds of food to victims in Kentucky with the help of local non-profit organizations.

In 2021, Goya launched Goya Cares, a global initiative dedicated to eliminating child trafficking. “It is a great honor to receive the Rotary Lombardi Humanitarian Award® on behalf of Goya Foods and all of our employees who have worked tirelessly during the pandemic so that we could donate much-needed food during these difficult times. I am so proud of our Great Goya Family and to accept this award in honor of their commitment and dedication to the success of Goya and the communities we serve,” Unanue said.

exceed the expectations of its productconsuming public as well as ourselves as consumers. “We understand the product we make available, how and where we make it available and the market it serves can enhance the health and lives of the people who consume it. We believe we can have a major positive social impact on everyone who gains a better knowledge of water, the environment/sustainability and area heritage through education,” he said. The center will envelop the company’s environmental and sustainability efforts. “Caddo will be the first water in the world bottled by the power of the sun,” Davidson said. “We went through strict underwriting

by the USDA to obtain a solar energy REAP Grant. Caddo will also be the first water in the world with a visitors center like ours. We selected RPPY for their ability and shared passion for our project that would produce innovative, memorable designs for us that people will want to visit.” Caddo is so proud of its water sourcing that Davidson called on the FDA to mandate a standard of identity for all bottled waters. “Consumers deserve to know where each bottle of water comes from and what contaminants are in it,” he said. “There is no pure water on the planet. Purified water is a bit of an industry’s marketing play on words. A standard of identity rule for bottled water is a prerequisite of best practices in solid blockchain business logic.”

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‘Mouse-Size’ Portion of Black Beans Shows Big Impact On Human Health Adding cooked black beans to a high-fat diet improved sensitivity to insulin and diabetesrelated conditions and restored gut bacteria balance in obese mice, according to a USDA Agricultural Research Service study. As small as the mouse-size equivalent of a single serving a day of black beans, which is about a half cup for a human, lowered insulin resistance 87 percent in obese mice compared to obese mice eating the same high-fat diet without the black beans. Insulin resistance is when a body’s response to the hormone insulin is blocked so glucose in the blood cannot be used for energy, which results in high blood sugar, a factor often leading to diabetes. Mice on the high-fat plus black beans diet also decreased low density lipoprotein cholesterol, the so-called bad cholesterol, by 28 percent and triglyceride levels 37 percent compared to mice eating the high-fat diet without black beans. High bad cholesterol and low good cholesterol levels are risk factors for cardiovascular disease. Other diabetes-related biomarkers, including levels of leptin, glucagon and a group of inflammatory biochemicals, were significantly better in the mice on the high-fat plus black beans diet. Adding black beans to the high fat diet restored the balance of healthier bacteria in the gut, particularly decreasing the ratio of Firmicutes bacteria to Bacteroidetes bacteria in the gut by 64 percent compared to mice on the high fat diet without black beans and mice on a low fat diet. High ratios of Firmicutes to Bacteroidetes are associated with obesity. Intestinal bacteria associated with inflammation such as Blautia and Clostridium all were significantly reduced in mice fed the high fat plus black beans diet compared to mice on the high fat diet without beans. “This research suggests that eating even a small amount of black beans can have multiple health benefits,” said ARS research chemist Wallace Yokoyama with the Healthy Processed Foods Research Unit of the Western Regional Research Center in Albany, California. Yokoyama led the study, which was published in the scientific journal Foods. Herbal Water (Cont’d. from p. 1)

the spirit. Among her family and friends, Dr. Ayala’s herbal waters became famous for their uniquely refreshing tastes and aromas. Full of flavor yet free of calories, artificial sweeteners, and artificial chemicals, these naturally fragrant beverages evoke happy feelings, like a breeze in a sunny garden. The Earth’s Promise (Cont’d. from p. 1)

Most importantly, it’s also wholesome and delicious! The Earth’s Promise journey begins in the heart of the Himalayas, where suitable climates, OMG! Pretzels (Cont’d. from p. 1)

award-winning product with strong consumer satisfaction, these pretzels are a musthave in every single home and retail location.

“We also tested if supplementing the high fat diet with individual components from black beans would have the same beneficial impacts on the obese mice and didn’t find the same effects at all. It was only adding whole black beans, and cooked whole beans at that, which had the benefits,” Yokoyama said. The most interesting scientific information coming from this study, Yokoyama said, is data to begin determining just how black beans improve insulin resistance. Black beans may inhibit the JNK/c-Jun pathway, a key metabolic pathway that has many functions, including regulating inflammatory responses. Chronic inflammation is believed to be the basis for insulin resistance and other metabolic diseases.

Global Black Bean Market Black beans or black turtle beans (Phaseolus vulgaris), are generally low in fat and high in fiber and protein. They are popular in Latin American, Mexican and Caribbean cuisines as well as in Cajun and Creole cooking. Like all common beans, black beans are native to the Americas. Today, they have been introduced around the world to become known as frijoles negros or poroto negro in Spanish, feijão preto in Portuguese, and karuppu kaaramani and kala ghevada in various regional cuisines of India. Rising awareness of black beans in terms of health and also culinary tourism as an exotic food will have a significant impact on market growth, according to Market Watch, which says increased investments by supermarket/hypermarket, cstores, specialty stores and e-retailers are driving the market. In 2021, the growth of black beans market will have a significant change from 2020, Market Watch said. Over the next five years, the market will register a “magnificent spike” in compound annual growth rate in terms of revenue. In a new study, 2020 was considered the base year and 2021 to 2026 as the forecast period to estimate the market size for black beans. Of course, the global pandemic signifigrowing demand for these tasty herbal waters led Dr. Ayala to bring Herbal Water to everyone. Today, we infuse organic blends of herbal extracts in natural spring water from the Blue Ridge mountains. The five one-of-a-kind flavors include Ginger Lemon Peel, Lavender Mint, Cloves Cardamom Cinnamon, Lemongrass Mint Vanilla, and Cinnamon Orange

cantly affected disruptions in the importation and exportation of black beans. As economies and trade recover, the black beans market will continue to grow at a steady rate, Market Watch predicted. North America is expected to hold the largest market share, with the market here expected to grow considerably during the forecast period. Advanced technology and the presence of large players in the region likely will create ample growth opportunities. The North American market is expected to hold the largest market share, with the Asia-Pacific region projected to provide significant opportunities and expected to grow at the highest compound annual growth rate. Driving factors for the growth of the global market are the increasing use of black beans in supermarket/hypermarkets, convenience stores, specialty stores and by e-retailers.

Black Bean Powder Power In addition to being used as whole beans, they are used in other ways around the world. Black bean powders are a source of oxalate; flavonoids such as delphinidin, petunidin, malvidin, Kaempferol and quercetin; hydroxycinnamic acids including ferulic, sinapic and chlorogenic acid; triterpenoid phytonutrients and fatty acids. Black bean powder is a good source of molybdenum, folate and dietary fiber coupled with other sources such as copper, manganese, phosphorus, vitamins, proteins and magnesium. As with whole beans, the powder has health benefits that decrease risk of cardiovascular disease and certain types of cancer, improve digestive health and regulate blood sugar. Black beans are available throughout the year, which helps in continuous availability of powder for the global market, according to a Transparency Market Research report. Black bean powder has its application in the food industry in soups, sauces or marinades, dressings, dips, seasonings, snacks, appetizers and entrees. Industries manufacturing sausages and other condiments use black bean powder to enhance the taste of Peel. We use no sugar or sweeteners of any kind. We believe that culinary herbs are the natural way to add real flavor and enhance any food or drink. For centuries, herbs have been prized for their calming, stimulating, and warming qualities. Ayala’s flavored water harnesses the power of these natural wonders in a delightfully refreshing, mellow, yet complex, aromatic drink. So sit back,

MARCH 2022

GOURMET NEWS

the product and make it healthier. Use of the powder in preparing desserts such as brownies and smoothies is increasing. Black bean powder is also available in packed products, which are distributed through retail chain for household consumption. Consumption of organic black bean powder is increasing as a result of increasing awareness of the health benefits of organic products. Global demand for organic black bean powder as a protein source is increasing in use by bodybuilders and gym instructors. India and Brazil are the largest producers of black beans commercially in the global market. China produces the largest volume of the green, non-dried form of black beans. Central America, Latin America, Mexico, Indonesia and the United States are emerging markets in black bean production. Black beans are consumed on a daily basis in Mexico, Brazil, Cuba, Guatemala and the Dominican Republic.

Fermented Black Beans Rise Fermented black beans have a tint of gingery taste. Fermented black beans, called douchi in China, traditionally are made from soybeans that have been dried and fermented with pepper and salt. Black beans, which resemble small raisins, and are salty, a bit bitter and sweet in taste. Fermented black beans can be stored in air-tight closed containers and cold stored for a year. Fermented black beans are widely used as seasoning and found in many Chinese dishes, either stir-fried, steamed or stewed. Favorite dishes using fermented black beans include twice-cooked pork from Sichuan, mapo tofu, steamed pork ribs and seafood of the region such as braised mud marinated with fermented black beans. Some restaurants have picked fermented black beans as a special ingredient as black beans give moist, aromatic, mouth-watering succulent flavor to pork ribs. The global fermented black beans market is estimated to be primarily driven by the Asia-Pacific region, according to Transparency Market Research. China is the major consumer of black beans followed by the United States.

relax and enjoy the hydration sensation that is Herbal Water! Come try Herbal Water for yourself at booth #2537. Now even better tasting with new stand-out packaging.

For more information, visit booth #2537, go to www.herbalwater.com, or email info@herbalwater.com.

rich soils, glacier water, and traditional organic farming helps the company create savory and healthy grains with low arsenic levels. From seed selection to land preparation, the focus remains on sustainable nutrient management, while ensuring consumers

enjoy a nutritious and fulfilling meal. New to the U.S. market, Earth’s Promise is a 30 year - three generation company, with best in class agricultural practices and state of the art facilities that are viewed as the gold standard in Europe. As an international

leader, Earth’s Promise has the scope and bandwidth to substantially support your trust, while ensuring industry leading fulfillment and customer service.

They have handcrafted each of their eight flavors to perfection, including Sweet & Salty, the perfect flavor for a picnic date or Valentine treat. The classic combination of cinnamon and raw cane sugar are the stars of

Sweet & Salty Pretzels. But, don’t worry, you will get the perfect touch of salt as well to round out this amazingly poppable flavor. Whoever said you can’t have the best of both worlds never tried Sweet & Salty Pretzels!

This flavor also adds the perfect crunch on top of ice cream or a fun twist for a pie crust.

For more information, visit booth #2437.

For more information, go to www.omg pretzels.com.

NH 30

NATURALLY HEALTHY

www.gourmetnews.com

Bone Suckin’ Sauce (Cont’d. from p. 1)

Sauce because it made her suck on the bones to get every last bit of flavor. Bone Suckin’ Sauce launched in November of 1992. The origins of the business were rooted in the first produce house at the old city market of Raleigh in 1946. The present owners, Lynn and Sandi Ford, came into the family business in 1973 and expanded the business in 1986 by creating “Ford’s Fancy Fruits & Gourmet Foods,” which sold fruit baskets with NC peanuts, later expanding to open two retail stores carrying more than 300 NC Nature’s Fusions (Cont’d. from p. 1)

family. While they specialize in essential oil related products, Nature’s Fusions has an in-house research and development lab that works around the clock to develop new all-natural products inspiring growth in the company. Nature’s Fusions used to offer hemp products, but now they’ve partnered with ProHEMP. ProHEMP has all the same goals and principles as Nature’s Fusions (even some of the same people!). They have a comprehensive product line that offers all-natural products to soothe and elevate the mind, body, Once Again (Cont’d. from p. 1)

Trade program. Offering a wholesome twist on a snacktime favorite, the graham crackers possess all the sweet, kid-friendly taste of their conventional counterparts but are made with a wholesome blend of organic sorghum flour, organic oat flour and organic cassava flour. Filled with dry roasted blanched organic peanuts or dry roasted organic sunflower seeds milled to creamy perfection, a classic cracker divider creates two sandwiches in Violife (Cont’d. from p. 1)

compared to the same amount of dairy cheese. The findings are from a metric-based life cycle assessment study that evaluated the end-to-end environmental impact of Violife including greenhouse gas emissions, waste production, water, land and energy use, which were calculated over the life cycle of the product from the harvesting of raw materials to the end-of-life use by consumers. The study was conducted by Upfield in partnership with leading sustainability adviser Jake’s Nut Roasters (Cont’d. from p. 1)

Mesquite Smoked, Hatch Chile, Maple, Barbecue and Buffalo. These almonds are in fact “Straight from Jake’s Orchard,” showcasing the company’s vertical integration and com-

MARCH 2022

GOURMET NEWS

used with Ariston’s Orange infused olive oil, Ariston’s Blood Orange infused olive oil and Ariston’s Lime infused oil. Ariston’s Lemon infused olive oil compliments steamed vegetables, seafood, poultry and pork. The lemon oil is also an excellent in-

gredient for baking. Ariston is sharing a popular recipe made with Lemon infused olive oil, which could be substituted with Orange infused, Blood Orange infused and Lime infused olive oil. Get the recipe by emailing ariston specialties@hotmail.com. Lemon infused olive oil also pairs nicely with Raspberry Condiment Vinegar and White Balsamic Vinegar for a wonderful salad dressing. Ariston recommends

gourmet food items from around the State. In 1992, they joined forces with a brother-inlaw, Phillip Ford, who improved his mother’s recipe for barbecue sauce, and created a tomato based sauce sweetened with honey and molasses. The whole family got involved. Phillip and his family traveled around North Carolina doing in-store samplings. Vaughn, Lynn and Sandi’s oldest son, took cases of sauce to sell to stores in the mountains of NC. Patrick, their youngest son, sold to their first out-of-state customer, Virginia Smalls, Inc., a distributor on the SC

Charleston Market. That meant that tourists bought and took their delicious sauce all over the USA. The firm began considering exporting in the summer of 1994. The owners had been going to the Fancy Food Show for years as buyers for their retail gourmet food stores. At that show, foreign customers approached their small 10’ by 10’ booth, including the senior gourmet buyer from Harvey Nichols in London. A writer/photographer from The New York Times was impressed enough to mention “Bone Suckin’ Sauce” on the first page of the

and soul. Experts in developing and manufacturing natural products, they offer hemp extract in organic MCT tinctures, topicals, and edibles. All ProHEMP products proudly boast the tag “Made in the USA.” On top of the growing hemp product lines, Nature’s Fusions is proud to announce some more additions. Introducing Nutrí, an entire new line of dietary supplements that grows almost monthly. This line features 100% natural and vegan supplements that are focused on helping you love your life. Nutrí started with Wild Crafted Sea Moss and vitamin-packed Super Cranberry Gummies, and the list

grows every month. We know sea moss and cranberries might not be that exciting, but Nature’s Fusions has got their hands on the elusive NAC (nacetyl-cysteine). NAC is a crowd favorite that has been flying off the shelves. Nutrí’s NAC is designed to improve liver health, heart health, and respiratory health.* It also acts as a powerful antioxidant and immune system support to protect and jumpstart healthy detox activity.* NAC does all of this through its influence on glutathione synthesis.* Sounding a little too good to be true? That’s why NAC is out of stock in stores around the country!

each package. The clean-ingredient product utilizes RSPO certified palm oil to stabilize the spreads and is made with sustainably sourced cane sugar. Shared Gael J. B. Orr, Director of Marketing at Once Again Nut Butter, “Our nut and seed butters have always been an excellent ingredient choice for creating plant-based snacks, so we couldn’t be more excited to introduce these ready-to-enjoy graham cracker sandwiches to market. Until now, there have been no sandwich crackers that are both organic and gluten-free certified. Designed to

appeal to all ages, the portable snacks can be eaten straight off the shelf, no peanut-butter stirring or sunflower-butter spreading needed, and they’re surprisingly filling and tasty.” Once Again’s new graham cracker sandwiches will be available for retailers nationwide to carry starting March 2022. Spreading integrity since 1976, Once Again Nut Butter produces organic and natural nut and seed butters for retail and foodservice customers. Its peanut butters are manufactured in a dedicated SQF Certified, 37,000 square-foot facility in rural upstate New York, and its tree nut

and seed butters, along with honey products, are produced in a separate facility nearby. Recognized as a leader in ethical and sustainable business practices, the 100% employeeowned company founded its Honest in Trade program to define the team’s efforts and take them to the next level.

Quantis. “The food we eat contributes around 25 percent of the CO2 emitted globally each year,” said Erica Cheung, senior brand manager, citing a 2018 article by Poore and Nemecek. “Violife wants to show consumers that what we eat can make a significant positive impact on our planet by simply changing your cheese to non-dairy cheese from dairy cheese.” The findings are the motivation behind Violife’s “Change Your Cheese” campaign, which began in January to encourage con-

sumers to lighten their impact on the planet by changing out dairy cheese for non-dairy cheese. “Violife is vegan, but cheese-loving consumers don’t have to be,” Cheung said. The campaign shows everyday foodie moments such as dining out, indulging at the movies and cooking at home. It introduces Violife’s “change” meals by creatively switching out the word “cheese” for “change.” Violife has recreated classics including the “Change” Burger, Nachos N’ “Change” and “Change” cake.

Violife is also a gold sponsor of Veganuary in the United States, a global movement aimed at encouraging people to sign up to the challenge of going vegan in January. Violife is partnering with One Tree Planted to plant up to 10,000 trees based on the number of vegan meals consumers try. For every five vegan meals consumers register at www.violifefoods.com, Violife will support One Tree Planted in planting one tree. The global campaign is being delivered through video, social, PR, influencer and digital channels.

mitment to sustainable growing practices. Jake’s almonds provide an unparalleled snacking experience and make eating this healthy snack both fun and satisfying. Jake’s Nut Roasters 7-ounce cans have a cool, classic appearance that look great on store shelves,

kitchen counters or table centerpieces. Produced in a dedicated peanut-free facility, these premium California almonds are dry roasted and seasoned in small batches to deliver exceptional quality. Be on the lookout for a new Jake’s flavor coming soon. Jake’s Nut Roast-

ers can also be found on Amazon.

Ariston Specialties Lemon Infused Olive Oil Ariston Specialties’ Lemon infused olive oil is made with the award-winning select extra virgin olive oil and lemon essence. This combination is a match made in heaven, resulting in a wonderful, clean, fresh-tasting oil. The same technique is

two-thirds of the Lemon olive oil to onethird of the Raspberry Condiment Vinegar or White Balsamic Vinegar. These ingredients make a healthy dressing (no preservatives, no emulsifiers, no chemicals), just totally natural and tasty ingredients.

For more information, go to www .aristonspecialties.com or www.facebook .com/aristonoliveoil.

food section on the second day of the show. Soon Canada’s “Bruno’s,” based out of Toronto, wanted to carry the product in four of its stores. Bone Suckin’ Sauce is gluten free, kosher and made with real ingredients, including tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoke, natural spices, and salt.

For more information, visit booth #5343, go to www.bonesuckin.com, call 919.833.7647 or email sales@bonesuckin.com.

Experience the Nature’s Fusions Family at booth #3504. Walk away with pure, all-natural product samples and a smile on your face. Don’t forget to check out their freshly distilled essential oil and sneak a peek at their newest additions.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

For more information, visit booth #3504, go to www.naturesfusions.com, call 801.872.9500 or email orders@naturesfusions.com.

For more information, visit booths #N10241 and #1817, go to www.onceagain nutbutter.com, call 888.800.8075 or email gorr@onceagainnutbutter.com. Follow @OnceAgainNutButter on social media.

For more information, call 800.255.1641, email info@jasperspecialtyfoods.com, or go to www.jasperspecialtyfoods.com or www.jakesnutroasters.com.

GOURMET NEWS

MARCH 2022

SEG Expands Charity Giving With Eye on Diversity Florida-based Southeastern Grocers Inc., parent company and home of Fresco y Más, Harveys Supermarket and WinnDixie grocery stores, is expanding its charitable giving focus this year to support more causes committed to elevating belonging, inclusion and diversity and local organizations that share the grocer’s passion for celebrating differences and strengthening communities. SEG’s expanded commitment to belonging, inclusion and diversity will help the grocer and its charitable arm, SEG Gives Foundation, make a larger impact within its communities while empowering authenticity, educating the broader society and eliminating long-standing barriers, according to the company. To commemorate its evolved commitment and honor the incredible legacy of the belonging, inclusion and diversity movement’s trailblazer, SEG sponsored the Dr. Martin Luther King, Jr. Memorial Founda-

tion Holiday Grand Parade in its hometown of Jacksonville. “Our expanded commitment to advocate for positive change will position us to elevate more deserving, like-minded organizations and support their efforts to create a more equitable society that reflects the ideals Dr. King envisioned nearly 60 years ago,” said Anthony Hucker, president and CEO. In 2020, SEG established the Romay Davis Belonging, Inclusion and Diversity Grant Program to provide essential funding to groups that equally support inclusivity and take meaningful action to help combat social injustice by bridging the gap of inequities faced by many individuals, families and communities. SEG has provided 33 nonprofit organizations with $385,000 to help address racial disparities in education, health care and food insecurity. Additionally, SEG annually observes MLK Day, Black History Month, Juneteenth, Hispanic Heritage Month, Women’s

History Month, Asian Pacific American Heritage Month, Pride Month and Veterans Day. The grocer participated in four Pride festivals throughout Florida last year and was recognized by the National Diversity Council as a top employer for Latino leaders. SEG is also a member of the National LGBT Chamber of Commerce, a supporter of the National Diversity Council CEO Antiracism Pledge and an advocate for LGBTQ Workplace Equality as a Corporate Equality Index participant. SEG launched several initiatives to provide inspiration and opportunities for community members to break barriers and push for equity, including hosting its first We SEG Conference last year, an event featuring a diverse panel of experts offering educational and interactive insights on developing inclusive workplace environments, training for creating a culture of belonging and other initiatives addressing

pertinent and relevant equity concerns. The grocer also received an Impact Award from Progressive Grocer for its dedication to diversity and inclusion, as well as a perfect rating on Glassdoor in the same category. SEG continues its long-standing commitment to support causes that are priorities to the communities it serves, including the fight against hunger, support for military service members and their families and providing relief to those affected by extreme weather and natural disasters. SEG, together with the SEG Gives Foundation and generous customers, donated more than $5.5 million last year to support neighbors in need through various military, health and local community initiatives, including support for local food banks, The American Red Cross, Folds of Honor, the USO, American Heart Association, American Cancer Society Making Strides Against Breast Cancer, children’s hospitals, and more. GN

EXCERPTS: ‘FROM BURNOUT TO BALANCE’

The Food And Mood Connection BY PATRICIA BANNAN

Food and mood are so intricately connected that they’ve inspired a new area of psychiatry. Nutritional psychiatry examines how what we eat impacts how we feel. As a dietitian who has experienced this connection firsthand, I find it infinitely fascinating that we can empower ourselves to feel better partly (or sometimes entirely) based on what we choose to put on our plate—or leave off! Food can make or break everything from your productivity at work and your mood on any given day to how much energy you have to care for your family. This scientific breakthrough, that we finally have proof that food and mood go hand in hand, is huge—but is it really a breakthrough? We’ve long known that food can influence immunity, risk for certain diseases, and weight. Why is it groundbreaking that it affects feelings? Australian researchers are looking into how certain diets can be used alongside psychiatric treatments. They did a small but mighty study that was published in the journal BMC Medicine in 2017, appropriately called “SMILES”. (It stands for Supporting the Modification of lifestyle In

Lowered Emotional States.) All the researchers did was change the diets of sixtyseven people living with depression. Those who ate a more or less Mediterranean diet were 400 percent more likely to say they were in a good mood than those who were in the control group. Both sets of people were able to use medications or therapy as necessary, but the Mediterranean group significantly reduced three of the biggest badmood food groups: refined sugars, refined grains, and processed vegetable oils. The Mediterranean diet consistently comes out on top when it comes to weight loss, heart health, inflammation, and longevity. Now we can add mood and brain health to that list. Those cultures that live around the Mediterranean Sea eat mostly whole foods. They eat healthy fats, more vegetables than the average American, whole grains in place of processed ones, some fish and seafood, moderate amounts of dairy and red meats, and even some wine and dark chocolate. Two regions in the Mediterranean—Sardinia in Italy and Ikaria in Greece—are even classified as Blue Zones, places where

people not only live longer but are also happier and healthier along the way. That diet is similar to what you’ll find in this book, though I don’t use the same labels. Foods that reignite your passion for living (good mood foods) and the Mediterranean diet overlap, as you’ll see. Want more proof? According to the American Gut Project, the world’s largest crowdsourced, citizen science microbiome research project, eating thirty different plants a week can make for a healthier microbiome (and a healthier mood) than eating ten plants or less. There’s also evidence that the amount of fruits and vegetables you eat is related to your risk of depression. Basically, eating more of them can improve your mood and mental health. And these plant-based foods also improve life expectancy and quality. Adapted from “From Burnout to Balance” copyright © 2022 by Patricia Bannan. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in

Polyphenols for Brain Health BY PATRICIA BANNAN

Polyphenols, found in most fruits and vegetables, are powerful plant-based compounds with antioxidant properties. They are known to influence a number of biological systems relevant to brain health, and are one of the main reasons berries, grapes, and dark chocolate have been shown to promote cognitive health. Not only can berries—including strawberries, raspberries, blackberries, and blueberries—help improve memory issues as we age, they can also delay cognitive decline, according to research. That’s due to

their flavonoids (a type of polyphenol antioxidant), which can actually cross the blood-brain barrier to access regions involved in learning and memory. Grapes are another fruit packed with polyphenols, such as resveratrol, which has been widely studied for its health benefits, including immune function, cancer prevention, and cognition. In a preliminary study conducted at UCLA, researchers found that grapes may support brain health by preserving healthy metabolic activity in areas of the brain where decline is associated with early-stage Alzheimer’s.

Dark chocolate also provides flavonoids, which help out with production of neurons, aid in maintaining cerebral blood flow and supply, and support brain function. Adapted from “From Burnout to Balance” copyright © 2022 by Patricia Bannan. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Great Grapes Continued from PAGE 1 activity in regions of the brain associated with early-stage Alzheimer’s disease, where metabolic decline takes hold, according to the California Table Grape Association. Participants in the study either consumed grapes or a placebo for six months. Placebo takers showed decline in those areas of the brain known to be significantly affected in the early stages of Alzheimer’s while those in the grape group did not see that decline, the association said. Bannan includes grapes in her “Nearly No-Cook Meal Ideas” section of the book. “Three of my favorite recipes with grapes in ‘From Burnout to Balance’ are my Simple Salmon Burgers with Grape Salsa, Lemony Farro and Lentil Bowls with Shrimp and Grapes, and my Kale, Sweet Potato & Grape Salad with Walnuts. Not only are these recipes delicious, they are packed with nutrients to support both brain and immune health.” Bannan will promote her new book throughout the upcoming California table grape season. GN

Grilling Continued from PAGE 1 volume of cooking and high cost of maintenance and increasing consumption of quick and convenient foods such as fries and burgers will challenge market growth. Ford would add that perhaps there were scores of consumers who had never grilled before. “We had to teach a lot of people to cook who’ve never cooked before,” Ford said, laughing. “There are only three or four steps,” he added. “It’s easy making everybody a cook.” Ford’s posts recipes and cooking instructions on social media as well as on the product labels. “They’re simple recipes,” Ford said, enabling consumers to pick up just a few more ingredients to take home and make a meal. “It’s not like a list of 22 ingredients that

are hard to get,” he said. Another advantage Ford’s Gourmet had is that while Bone Suckin’ Sauces are in most major grocery stores, it’s also carried in Lowe’s home improvement stores, which remained open while many other retailers had to close. Ford’s Gourmet products range from the Bone Suckin’ Sauce in original, hot and thick styles to Steak Sauce to Bone Suckin’

GOURMET NEWS Hiccuppin’ Hot Habanero Sauce and more. But during the pandemic, one product outpaced them all: Bone Suckin’ Wing Sauce, which comes in Honey & Habanero, Garlic & Honey and Teriyaki & Ginger. “Well, people were at home and a lot of them got air fryers,” Ford reasoned. “People couldn’t go out to get their chicken wings, but many people haven’t done it before themselves. But it’s simple to make chicken wings at home.” Ford’s Gourmet was a family business from the start, thanks to Ford’s uncle who wanted to recreate his mother’s North Carolina-style barbecue sauce (the tomatoey style, not to be confused with its rival, the Eastern North Carolina vinegar-based style). Ford’s mother came up with the Bone Suckin’ name. “Her mom grew up after the Great Depression and she would talk about getting every single bit of the meat and how when it’s good you get down to the bone.” Working together as a family can either make or break it. The Fords are making it. “If your family isn’t strong as a family, it’s not going to get better working together,” Ford said. “It’s long hours, long days, long years.” Ford, his parents and brother still enjoy working together and being off work together. The Ford brothers started out at the bottom from an early age, including sweeping the warehouse. “You appreciate it more and more as you get older,” he said. And yes, there’s already a fourth generation of Fords in line. “They’re working in the warehouse, packing boxes, the same as I did and my dad did,” Ford said. Ford’s Gourmet started out small,

pitching to regional retailers, many of whom continue to carry the Bone Suckin’ lines. The Fords went out of their way to get the sauces on shelves, even if it meant acting as chauffeur for the woman running a Charleston store, who a became loyal customer and family friend. “I had to take her daughter to the dentist to get that account,” Ford said with a laugh. As the company grew its U.S. base, it started shipping overseas, which brought its own peculiarities. “It was a lot of continuing education,” Ford said. “We had to be current on different laws and you can only move as fast as you’re willing to read and learn.” It paid off. In fact, Germans are crazy about Bone Suckin’ Sauce. “They buy a whole lot of this in Germany,” Ford said. “And you know Germans won’t spend a lot of money on something that isn’t good. But for very good food, they will.” More than anything Ford and his family take pride in the results of three decades of hard work. “We worked mighty hard making it consistent,” he said. “We’re proud of what we put out, but we always welcome feedback and ideas. “We’re a 30-year overnight success,” he said, laughing. Innovation doesn’t overwhelm quality, he said. New products need to get everyone’s approval before they get launched. “It’s about making food good, not what’s on trend this year,” Ford said. “We want to make sure it’s a solid product.” As Ford said, many consumers were caught in the pandemic with no place to go eat but few skills in the kitchen, which NPD noticed in its report. “The need to cook more meals at home combined with the desire to experiment with new ways to create those meals helped fuel growth for almost all types of grills,” said Joe Derochowski, home industry advisor at NPD. “Layer on our cravings to be less confined, safe, and create an experience during the pandemic, and we get sales

MARCH 2022

growth not only in the core grilling months, but also before and after.” More than 14 million grills and smokers were sold between April 2020 and February 2021, amounting to a 39 percent increase in dollar sales during the pandemic, compared to the same period the year before. Beyond the peak grilling sales season between April and June, which accounted for 43 percent of the year’s sales, the second half of 2020 saw a continuation of strong performance with dollar growth in excess of 50 percent. October and November had stronger year-over-year sales growth than

the 58 percent dollar increase seen in May 2020. 2021 sales have not been reported on yet. The popular gas and charcoal options made up two-thirds of the units sold, but nearly every type of grill or smoker saw growth between June and December of 2021. Gas grills led the way, accounting for 54 percent of dollar sales in the back half of 2020, growing 37 percent compared to the same period in 2019. Charcoal grills and horizontal smokers both saw significant growth compared to the second half of 2019. However, after gas options, pellet grills drove the most dollar gains, reaching $189 million in sales with 52 percent growth over the prior year. Products with specialized uses and smaller investments also contributed significantly to sales. Portable grills and the outdoor cooking segment, which included products like pizza ovens and turkey fryers, Continued on PAGE 17

GOURMET NEWS

MARCH 2022

Grilling Continued from PAGE 16 were among the fastest growing in the category in terms of unit sales. Similarly, camping stoves more than doubled their sales in the second half of 2020. “Camping vacations, Friday-night pizza, trying a new roast recipe, and smoking the Thanksgiving turkey are the kinds of activities helping to fuel growth beyond the core gas and charcoal grill options,” Derochowski said. Manufacturers have brought grilling appliances, to be used indoors and out, for the rising numbers of grilling aficionados (and remaining rookies). Gourmia, a leading designer and manufacturer of countertop kitchen appliances, debuted its FoodStation Smokeless Indoor Grill/Air Fryer, which combines two of the most popular cooking methods into one

17 appliance. In an industry first, home chefs can watch their meals grill or air fry with a see-through lid closed – thereby keeping the kitchen much cleaner. “FoodStation’s direct bottom-heated grate produces the taste, texture and grill marks of an outdoor BBQ, but with virtually no smoke,” said Gourmia’s founder, Heshy Biegeleisen. “And with our patented FryForce 3600 technology, it creates airfried meals that are perfectly, delicately crisp outside and mouthwateringly moist and tender inside with up to 80 percent less fat.” “We reimagined both grilling and air frying with one goal in mind – to exceed expectations for both foodies and families,” Biegeleisen said. “In short, it represents the ease, versatility, and performance that today’s generation of ‘food savvy’ consumer demands from their kitchen products.” The Gourmia FoodStation produces true 510°F bottom-up grilling from an exclusive

dual-use heating element, the only one of its kind that offers direct-to-grill pan contact. A powerful heating element, larger than competitors and engineered to provide the most efficient heat distribution in its class, creates the kind of results usually associated with traditional outdoor grilling. To ensure optimal and consistent heat distribution across its entire surface, the FoodStation’s custom GrillGrate is crafted from pure cast aluminum, eliminating hot spots and heat loss. By employing the same cutting edge AI software used in optimizing the aerodynamics of fighter jets, the FoodStation has reimagined precision air flow and heat distribution. A push of a button instantly controls the 3,000 rpm fan, which has been specially engineered to move large volumes of air across the dual-use heating element in a manner that creates superheated air moving at superfast speeds. This results in a unique phenomenon known as “cyclonic convection” – a super-hot, super-fast “tiny tornado” of air – that swirls throughout

every nook and cranny of the food. ChefWave has introduced its smart appliance that allows for grilling all year long. The Sosaku Smokeless Infrared Rotisserie Indoor Tabletop Grill functions as an outdoor grill, without the smoke. The smokeless grill heats up fast and the adjustable temperature ensures that burgers, steaks and fish get a perfect sear while staying juicy. The stay-cool drip tray catches fatty drippings to keep things healthier. Accessories include fries and fish baskets, skewers, rotisserie spit, two forks, and a 9x13 inch nonstick grill. “Consumers have turned pandemic-driven boredom into an opportunity to experiment with cooking, and the wide range of grilling and outdoor cooking options are helping them do it,” Derochowski said. GN

GOURMET NEWS

MARCH 2022

Kitchen Labs Holdings to Build Ghost Kitchen & Virtual Food Hall in Downtown Miami Kitchen Labs Holdings, a ghost kitchen and virtual food hall operator expanding into high-growth markets in the United States, will build its first Ghost Kitchen in Miami – a tech-enabled facility with 24 leasable kitchens and a virtual food hall to accommodate walk-in customers. Kitchen Labs will focus on leasing the ready-to-use kitchens to all types of restaurants and food entrepreneurs for delivery

and onsite dining, according to the company. Ghost kitchens allow operators to open locations with low upfront capital and reduced overhead expenses to improve profitability and facilitate expansions. Kitchen Labs’ Miami facility is expected to open in the first half of 2022 and will be the first facility in the company’s portfolio. The facility will host 24 different restaurants with a variety of cuisines and

concepts. Its prime location in Downtown Miami benefits from having some of the strongest demographics in the state and within delivery-range to more than halfa-million habitants across major urban areas. The facility is attached to a 500-unit residential building with more than 1,000 residents and within walking distance to several landmark projects.

Kitchen Labs was founded in 2020 as a permanent shift in consumer demand toward online food-ordering and the COVID19 pandemic affected the restaurant and hospitality industry. The company is focused on expanding by targeting highgrowth markets for future facility locations: Atlanta, Austin, Charlotte, Dallas, Houston, Jacksonville, Miami, Orlando, San Antonio and Tampa. GN

FDA

bread, certain cheeses, fruit jams, certain vegetable and fruit juices and certain types of chocolate. The FDA’s request for feedback for the rule proposed in December drew in 20 comments.

“A trade association, a business association, and individuals submitted the comments,” the ruling states. “Some comments appeared to have been submitted as part of a university course assignment. “In general, most comments supported

the revocation of the French dressing standard of identity; their reasons supporting the revocation ranged from promoting innovation, believing that consumers are not misled, or stating that the standard of identity was obsolete.” GN

we didn’t really have any credibility in the specialty food industry yet and in some ways, shouldn’t have even been there,” Ouellette said. “Winning that award with the little recognition that we had was almost unheard of. That really put Stonewall Kitchen on map and helped launch our wholesale business.” The company launched three more company stores and an online sales division in 1998. Two years later, the company moved its manufacturing facility, corporate headquarters and company store to York, Maine, which has become a tourist destination. “We now own and operate 11 company stores across New England, while also being sold in over 8,700 retailers across the country and internationally,” Ouellette said. “Our direct-to-consumer business grew substantially as shopping behavior migrated online.” As the years passed and the company evolved, so did the consumers who bought Stonewall Kitchen products. “In the early days of the company, our consumers did skew more female and those with a higher household income,” Ouellette said. “However, as we have grown, we have really seen a near even split across genders and age groups. “People are focusing more on what they put in their bodies, while the industry is seeing a trend of cooking and entertaining becoming a more common hobby or even recreation. This expands our target audience. With thousands of products across dozens of categories, Stonewall Kitchen re-

ally has something for everyone to enjoy.” Looking forward, Stonewall Kitchen will “do what we’ve always done,” Ouellette said, “focus on introducing new, innovative products to our consumers. “Much of this comes from the trends that we see in the marketplace. Additionally, we will continue to look for complimentary lifestyle brands to add to our ever-growing family of brands.” Naturally, any brands Stonewall Kitchen brings into its fold must be compatible with its values. “We want to be able to align ourselves with products that we’d be proud to serve to our own families,” Ouellette said. “Generally, these products are delicious, with a clean label and have the ability to stand the test of time. “Being based in York, Maine, we’re proud of our New England roots, so when it’s possible, we love to grow our New England heritage. However, with an acquisition like Urban Accents out of Chicago, we’ve become more of a national company,” he said.

“We also look for brands that help expand our product portfolio. Our acquisition of Village Candle in Wells, Maine, in early 2020 and Michel Design Work in 2021 is a perfect example of that. This allows us to expand our reach in the home goods section, while also showcasing our fabulous products to their customer base. “Acquisitions tend to come with the stereotype that changes are on the way, but our strategy is quite different,” Ouellette said. “The reason we choose these brands is because of how special they are already. We appreciate what it is that they do and the people that built the company. For us, we want to be able to bring these brands to the next level using the best practices and infrastructure that we have in place through the creation of new products and a market that these brands may have not been able to experience before.” Stonewall Kitchen applies the same quality values in the non-edible wares it sells. “Though Stonewall Kitchen began as a food brand, we’ve always considered ourselves a lifestyle brand,” Ouellette said. “Our goal has always been to help create experiences and memorable moments in the home. “Because of that, we were always in the gift business. That concept is much more robust now, and continues to grow with the acquisitions we’ve been fortunate to make over the last few years. This also allows us to share these respective products with markets and audiences that may not have otherwise been able to experience. Whether it be with families including us as their staple ingredient on the dinner table or filling their home with the perfect fragrance from one of our candles, there is something for everyone.” GN

Continued from PAGE 1 products. Foods for which standards of identity have been established include

Stonewall Continued from PAGE 1 company spokesman Jacob Ouellette. “Jon and Jim would make jams using fresh produce from their garden and gift them to friends and family. “After attending a couple of local farmers markets and seeing great success, they started creating more products and attending more markets and fairs. That’s when it became a true family affair. They would set up shop in Jim’s family summer cottage where everything would be done, from the creation of jams to packing jars to handwriting and placing labels. “Oftentimes, nieces and nephews would jump in to help with the process while Jim’s grandmother, Pearl, would help glue burlap to the jar lids. Those early years were where Stonewall Kitchen built its reputation.” It wasn’t long before retailers took note of Stonewall Kitchen. “The concept of our products being sold in other stores actually occurred during a day at one of the farmers markets Jim and Jon were participating in when a woman came up to them and asked to purchase the remaining product that they had so she could sell it in her store,” Ouellette said. “This was something they hadn’t thought of before. “They decided to check out the store a week later to see how their products were displayed and it was then that they noticed the markup in price and what the concept of wholesale was like.” The first company store opened in 1995, the same year Stonewall Kitchen took home a best in show award from the International Fancy Food Show. “It was a complete surprise because at that time

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