Gourmet News • March 2023

SEE PAGE 20

SEE PAGE 20

GOURMET NEWS

Io wa Farmer, 27, Leads the Way For Younger Generations

BY A J FLICK

At half the age of the average U S farmer, Elle Gadient is a role model for younger Americans wanting to go into farming It’s not only her ethos – it’s her job

“I’ve always loved the farm and from as long as I can remember, I was involved in our farm,” said Gadient, who is the fifth generation in her family to farm on their land in eastern Iowa “I was forbidden to do morning chores because I missed the school bus so much, spending time with the animals ‘Oh, I’ll just stay home and help you, Dad ’”

Gadient laughed

“From a ver y early age, I just loved them I was interested in animal care and the environmental side ”

Her family’s livestock farm includes raising Niman Ranch pigs, so she was familiar with the farmer and rancher network’s commitment to its Certified Humane requirements to raise livestock without antibiotics, hormones or crates in producing premium meat

While studying environmental science and business administration at Wartburg College in Wa-

European Union Arrives to Promote Products at Winter Fancy Food Sho w

BY A.J. FLICK

An official delegation of the European Union to the United States attended the Winter Fancy Food Show to kick off the U S launch of its ambitious, two-year plan to acquaint the world with the bounty of European products

Michael Curtis, deputy ambassador/deputy chief of mission, and Silke Boger, first counselor of the Agriculture Trade and Agriculture Section at the D C -based delegation stressed that the goal is

not to promote certain products over others, but to share the quality and policy behind European products

They acknowledge the big task ahead of catching American consumers ’ attention, since the U S market is so diverse

The EU has produced a cookbook, “Sensational! Cooking with great European products,” to familiarize us with products and how they are used in traditional dishes

Is Plant-Based Meat Beyond Impossible?

Earlier this year, one sensational headline from Bloomberg Businessweek raised eyebrows, drew cheers and even some jeers from the industry

“Fake Meat Was Supposed to Save the World It Became Just Another Fad” the Jan 18 headline stated “Beyond Meat and Impossible Foods wanted to upend the world’s $1 trillion meat industry But plant-based meat is turning out to be a flop,” according to the subhead

Continued on PAGE 16

“Europe has an immensely rich and diverse culinary history and heritage,” according to the book’s introduction “The reason for this, of course, is not just because Europe is such a vast continent It is also thanks to the traditions that are passed down from generation to generation

“In this book, Renowned European chefs have suggested how unique products with geographical

Days later, Just Food cautioned, “Patience – and innovation –needed as U S plant-based meat market slows

“There have been concerns about the growth prospects for plant-based meat in the U S , ” the Jan 24 article began “Advocates remain optimistic but underline significant innovation is needed to truly convince the real target market – meat eaters

“The recent pressure on plantbased meat sales in the U S has prompted questions about the prospects for the sector and further innovation, including in ingredients, is needed, say experts, to persuade flexitarian consumers

Continued on PAGE 18

USDA’s NIFA Invests $70M in Sustainable Agriculture Projects

The U S Department of Agriculture National Institute of Food and Agriculture is investing $70 million in sustainable agricultural projects that integrate research, education and Extension efforts

The goal is to establish robust, resilient and climate-smart food and agricultural systems

The investment comes under NIFA’s Sustainable Agricultural Systems program that focuses on a broad base of needed research, education and Extension solutions – from addressing labor challenges and promoting land stewardship to correcting climate change impacts in agriculture and filling critical

needs in food and nutrition The Sustainable Agricultural Systems program area is part of NIFA’s Agriculture and Food Research Initiative, designed to improve plant and animal production and sustainability and human and environmental health

AFRI is the nation’s leading and largest competitive grants program for agricultural sciences

These grants are available to eligible colleges, universities and other research organizations

“These research investments will help transform the U S food and agricultural system to increase production in sustainable ways as the United Nations projects

a world population of 9 8 billion by 2050,” said Acting NIFA Director Dr Dionne Toombs “These visionary projects will improve the supply of affordable, safe, nutritious and accessible agricultural products, while fostering economic development and rural prosperity in America ”

Examples of the seven projects newly funded under NIFA’s AFRI Sustainable Agricultural Systems program area include Auburn University’s controlled environment agriculture project, Michigan State University’s study of shocks to the agri-food system and the University of Missouri’s project to create climate-smart agriculture goals

Continued on PAGE 16

FEATURED PRODUCT:

FROM THE EDITOR

Since my family moved overseas when I was young, eating rice was part of our daily diet, most of the time My childhood included many scenes of rice patties stretching as far as my eyes could see At that age, I didn’t think much of it, except I knew harvesting rice was a back-breaking chore We learned a song in English (and Tagalog):

“Planting rice is never fun, “Bend from dawn till the day is done

“Cannot stand and cannot sit, “Cannot rest for a little bit ”

I didn’t realize until we moved back to the States that most Americans didn’t eat that much rice (and most didn’t know how to make it) The Flick kids all knew how to cook the rice Pour the rice into the saucepan (we eyed it; we all knew how much our family ate), wash and rinse until the water is clear, level out the rinsed rice in the pan, stick your finger in the middle to measure how much rice there is, then fill with water to the next knuckle (or double the depth of the rice) My sister and I would throw a couple of tablespoons of butter in, too Then heat the pan uncovered on high until it boils, reduce the heat to low, cover, then cook until the water is gone, about 20 minutes

That’s how we were taught We were also taught how to make Filipino Fried Rice Prepare the rice the day before (do not use freshly cooked rice, it will get soggy) and refrigerate Brown some bacon, remove from the pan or wok and dry In the bacon grease, saute garlic and green onion When they are translucent, throw in your protein (often ham or shrimp), chopped bacon and rice Fry

until the ingredients are well mixed Pour soy sauce on the fried rice, until it’s the shade of brown you like (depending on how much you like soy sauce; I use low-sodium soy sauce or you can use tahini) Push aside the rice, then pour three or four scrambled eggs into the pan or wok Let the eggs start to cook, then when they’re not runny, fold them into the fried rice And that’s it! Add salt if you want to No peas and carrots in Filipino Fried Rice!

At this year ’ s Winter Fancy Food Show, I was intrigued to talk to Car yl Levine and Ken Lee, who introduced black rice to the United States, calling it Forbidden Rice, and who freely promote a new way of growing rice that is more efficient and Earth friendly I didn’t realize when I saw all those rice patties in the Philippines that the practice was used to cut down on weeds But by eliminating the flooded fields, the soil is better enriched and the production increases This is important in emerging countries suffering food insecurity, where rice could help reduce hunger

Caryl and Ken wrote a book, “Rice Is Life: Recipes and Stories

Celebrating the World’s Most Essential Grain” in which they talk about their regenerative ideas toward growing rice, share many recipes for the various kinds of rice (yes, there’s more than longgrain and short-grain) and even tell those inexperienced cooks (who may not like the loosy-goosy method I talk about) how to cook rice

Now I’m hungry

Until next time, stay safe! GN

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GOOD Meat Receives Singapore’s Approval To Commercialize Serum-Free Media

GOOD Meat, the cultivated meat division of food technology company Eat Just, Inc , has been given a new, first-in-the-world regulatory approval by the Singapore Food Agency for the use of serum-free media for the production of cultivated meat

This technical and regulatory milestone will lead to greater scalability, lower manufacturing costs and a more sustainable product It also paves the way for the production of larger quantities of high-quality chicken made from cells instead of slaughtered animals

GOOD Meat obtained approval from SFA for its first chicken product in November 2020 and a subsequent approval for new formats of its pioneering poultr y in November 2021 With the latest regulatory approval for serum-free cultivation media, the U S -based food tech firm will soon transition to a more efficient and favorable production process

“Not too long ago, observers thought removing serum was a major limiting step to scaling cultivated meat,” said Josh Tetrick, co-founder and CEO of Eat Just “I could not be prouder of our team for doing just that and receiving approval to commercialize it this week It’s yet another step forward for our company, the cultivated meat industry and the health of our planet ”

GOOD Meat remains the only cultivated meat producer in the world with the ability to sell to consumers and since its launch

i n S i n g a p o re , t h e c o m p a n y ’ s c h i c k e n h a s been featured on menus at fine dining est a b l i s h m e n t s , h a w k e r s t a l l s a n d v i a f o o d delivery Diners can reser ve weekly tables t o e n j o y c u l t i v a t e d c h i c k e n a t H u b e r ’ s Butchery, one of Singapore’s premier producers and suppliers of high-quality meat products

The regulator y news comes as bioreactors are being installed as part of the construction process of GOOD Meat’s Singapore production center that will have the capacity to make tens of thousands of pounds of meat

The facility will house the singlelargest bioreactor in the cultivated meat industr y to date: a 6,000-liter vessel built in partnership with bioreactor technology leader ABEC, Inc The demonstration plant is slated to open in 2023 and will be running the serum-free production process

“We congratulate GOOD Meat on

achieving this milestone in scaling up cultivated meat production,” said Damian Chan, executive vice president of the Singapore Economic Development Board

“This complements the company ’ s work in Singapore to build and operate its bioreactor facility where over 50 research scientists and engineers will develop innovative ca-

“GOOD Meat is a key member of our growing ecosystem of more than 70 alternative protein companies, and we look forward to their continued contributions in driving agrifood innovation from Singapore for the region and beyond ”

“Removing serum from cultivated meat production can drive down costs and set the stage for expanded commercialization of sustainable protein,” said Mirte Gosker, managing director of the Good Food Institute APAC “Given Singapore ’ s reputation as a global launchpad for scalable food security solutions, we ’ re hopeful that other nations will also soon embrace this smarter way of making meat ”

pabilities in the cultivated meat space such as media optimization, process development and texturization of cultivated meat products

“AMPS Innovation members continue to advance the food landscape with new methods of producing high-quality, safe products to support commercialization of cultivated meat, poultry and seafood,” said Robert Rankin, executive director, Association For Meat, Poultry And Seafood Innovation GN

ICL Invests in Sustainable Protein Ingredients Startup Arkeon to Support Fermentation

ICL, a leading global specialty minerals company, announced its AgriFood innovation and investment platform, ICL Planet Startup Hub, has invested €2 75 million in Arkeon, GmbH The investment will support Arkeon’s innovative and sustainable one-step fermentation bioprocess, which creates completely customizable protein ingredients by capturing the greenhouse gas carbon dioxide and converting it into the 20 proteinogenic amino acids necessary for human nutrition

The resulting alternative proteins are carbon negative and clean-label functional ingredients Arkeon’s patented process pioneered the harnessing of carbon dioxide to make protein –through the use of archaea, a highly resilient singlecelled microorganism –without genetic engineering Archaea, part of the microbiota of all organisms, naturally feeds on carbon dioxide and transforms these environmental emissions into nutri-

tious protein – meaning the process is not just sustainable, it is also regenerative

“I dedicated much of the past decade to exploring new and sustainable biotechnological methods of alternative protein production,” said Gregor Tegl, PhD,

system ICL ’ s support and partnership will be instrumental in helping us scale our archaea-derived protein production capabilities ”

“ A r k e o n h a s a c h i e v e d a m a j o r b re a kthrough, by finding a way to nourish peop l e a n d re v i t a l i z e o u r e c o s y s t e m s a t t h e s a m e t i m e , ” s a i d H a d a r S u t o v s k y, vice president of External Innovation at ICL, and general m a n a g e r o f I C L P l a n e t “ A r k e o n ’ s d e d i c a t i o n t o d ev e l o p i n g a re n e w a b l e a n d e a s y - t o - u s e p ro t e i n i s c o mpletely in-line with our organ i z a t i o n ’ s c o m m i t m e n t t o creating impactful solutions for humanity’s sustainability challenges in the global food markets ”

ICL Food Specialties growth strategy of pursuing new frontiers in unique and functional alternative proteins

“As an established corporation, we are able to offer our advanced infrastructure, extensive experience and accrued insights, plus market and regulatory related support We look for ward to working with this promising start-up to unlock a whole new food categor y based on Arkeon’s unique protein discovery, which is not dependent on land and requires minimal use of water, providing it with a limited ecological footprint ”

co-founder and CEO of Arkeon “Our team has harnessed proficiencies in microbiology and gas fermentation to create an entirely new regenerative food-production

“Although a young company, Arkeon brings to the table innovative and sustainable technology for use in creating the next generation of alternative protein products,” said Rado Sporka, vice president of the Food Specialties Commercial Business for ICL “They also fully align with

ICL is leading the current SAFE investment round, which totals more than €4 million and includes other investors, as well As the newest portfolio member of ICL ’ s Planet Startup Hub, Arkeon will have full access to the ICL Food Specialties stateof-the-art R&D labs and production facilities

Arkeon marks ICL ’ s third investment over the past 12 months, via its Planet Startup Hub, which the company launched in 2021 The accelerator was established to nurture and advance both early stage and pilot-ready innovative companies operating within the FoodTech and AgriTech domains GN

Eat, Drink & Enjoy These New Snacks, Drinks, Food Products on the Market

BY A.J. FLICK

We’ve got lots of new beverages and snacks to talk about this month, but let’s start with a few new products that caught our eye

Our friends at Bone Suckin’ Sauce have created a multi-purpose seasoning that can be used on everything from eggs at breakfast to salads at lunch and even your favorite steak at dinner They won’t be satisfied until we have three Bone Suckin’ meals a day, you think?

Bone Suckin’s All Purpose! Seasoning & Rub debuted at Expo West

“This is a bit of a departure for us, ” said Patrick Ford, vice president of marketing “Many of our products are focused on grilling and have ingredients that help with caramelization and enhancing the barbecue flavor

“The All Purpose! seasoning has four simple ingredients –salt, black pepper, garlic and onion Simple, but perfect for just about everything ”

As Ford puts it, the All Purpose! Seasoning & Rub answers the question, “What’s missing?,” when you ’ re taste-testing a dish

And, of course, he’s the first to say that while All Purpose! complements any recipe, it’s not a replacement for the aptly named Bone Suckin’ sauces, seasonings and rubs

Rogers Collection, known for bringing global cuisine to our tables, has launched new pasta shapes and sauces in smaller sizes from Pastifico Gentile

Introducing organic Lumaconi, pasta shaped like a snail shell, which is great for thick sauces or stuffed with cheese

Plus, there’s organic Tubettoni, a small, smooth, tube-shaped pasta, and organic Tubetti Rigati, a small, ribbed/ridged, tubeshaped pasta Both are perfect for brothy soups or creamy sauces

As always with Gentile, the selected semolina wheat used in the pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety, which is renowned for cooking to al dente It also gives the pasta a golden color

Bronze cut pasta molds create a rough and porous texture much like homemade pasta The low temperature drying method known as Cirillo preserves the distinct texture and aroma

Also from Gentile are sauces in smaller 520-gram sizes including Pomodori San Marzano DOP as whole tomatoes and Gialli (Yellow Cherry) Tomatoes as whole tomatoes and sauced tomatoes, WhatIF Foods is a planet-positive food

and beverage brand known for regenerative agriculture and popularizing the Bambara Groundnut, which it calls BamNut The company is expanding its reach, making its BamNut-based noodles and milk products available at more than 100 retail locations in New York City

WhatIF’s BamNut Milk is made with three natural ingredients and fortified with minerals, free of any gums, stabilizers and added sweeteners It has more protein than regular almond and oat milk combined with naturally occurring fibers for gut health

It comes in three varieties: Barista for the coffee lover, Everyday for daily milk needs and Air y, the lightweight variant with only 80 calories

Speaking of dairy alternatives, the Vita Coco Company has introduced Vita Coco Barista MLK, exclusively with the Alfred Coffee chain

The gluten-free, dair y-free, soy-free and non-GMO milk alternative with a clean label expands the company ’ s non-dairy portfolio Made from a blend of coconut water and coconut cream, Vita Coco Barista MLK is an alternative to oat, almond and soy milk It was developed and approved by baristas

All Alfred Coffee locations will offer Vita Coco Barista MLK on the menu for customers to add to their coffee and tea beverage orders

“At Alfred, we are always searching for ways to level-up our beverage offerings,” said Josh Zad, founder and CEO of Alfred “We pride ourselves on listening to our customers and for years, they have asked for coconut milk across our cafes

“But it wasn’t until Vita Coco’s gamechanging new Barista MLK that we felt confident enough in officially adding coconut milk to our menu It tastes amazing, foams perfectly and has the blessing of our baristas, and we can’t wait for our customers to try it in their goto Alfred drinks ”

OK, this I gotta try, being an iced-tea fan Space Tea is the world’s first apoptogenic mushroom iced tea and lemonade beverage Space Tea offers a modern spin on both the classic Arnold Palmer in three low-sugar flavors –Original, Golden Mango and Summer Watermelon and Classic Tea standards with zero sugar and zero calories –Lemon Zero, Hibiscus Zero and Matcha Zero

Brothers Gabriel and Isaac Heymann, along with their business partner Michael Goldberg, founded Space Tea in 2020 Space Tea is certified organic, nonGMO, gluten free and kosher

Space Tea combines a base of ultra-premium organic teas with functional Reishi and Lion’s Mane mushrooms, which offer uplifting energy and mental clarity

“We are iced tea fanatics and believers in the power of functional mushrooms and adaptogens,” Gabriel Heymann said “The Space Tea concept was simple what if we combined the two?

“Our aim was to create the best-tasting, ultra-premium iced tea on the planet, enhanced with the functional benefits of non-psychoactive Reishi and Lion’s Mane mushrooms The response to our products has been amazing ”

Space Tea launched to market at Los Angeles’ legendar y Erewhon Market in August 2021, where it quickly became a bestseller Since then, Space Tea has garnered a loyal following across Southern California and can be found at Bristol Farms, Earthbar, Lazy Acres, Mother’s Market and Sun Life with nationwide expansion set for early Q1, 2023

Another must-tr y on my list is De La Calle’s new Mexican tepache flavors If you ’ re not familiar with the tropical drink, it’s made from the peel and rind of pineapples, fermented, often seasoned with cinnamon and ser ved cold While it is fermented, it doesn’t contain much alcohol

Launched in Februar y, De La Calle tepache is available now in Target stores in Hibiscus Citrus, Tropical and Pineapple Chili

The new flavors stay true to De La Calle’s authentic Mexican roots, with each can ’ s formulation based on recipes De La Calle co-founder Rafael Martin Del Campo grew up on from his grandmother

turbinado sugar and other Mexican-inspired spices Each can is slightly carbonated, low in sugar (only 40 calories) and certified organic and gluten free ZOA Energy isn’t new, but after bringing in more than $100 million in sales and 138 percent growth in 2022 over 2021, the company has launched a campaign: “Fuel Something Bigger ” The platform will connect and inspire all of ZOA’s initiatives and is crafted to reflect the ethos and passions of its founders –Dwayne Johnson, Dany Garcia, John Shulman and Dave Rienzi – each top in their field as world-class business people and athletes

Throughout 2023, the brand will more than double its marketing investment, focusing on this new campaign and shopper marketing efforts through a variety of channels including digital, outof-home and paid social media ZOA will also be popping up at various activations throughout the year, including a partnership with the XFL, influencer programming, social contests, seasonal promotions and experiential pop-up moments

Plans include product enhancements, new flavors and a reinvigorated can design The new can identity, designed by R/GA, features vibrant colors on the outside and an enhanced formula inside ZOA will double the flavor variety, launching four flavors into its everyday offering – ZOA Frosted Grape, Strawberr y Watermelon, Cherr y Limeade and ZOA+ pre-workout supplement in Coconut Lemonade -– all debuting in the new cans and packaging Existing ZOA flavors include Tropical Punch, White Peach, Wild Orange, Pineapple Coconut, and Super Berry and ZOA+ pre-workout supplement varieties such as Pineapple Passionfruit, Orange Grapefruit and Blackberry Acai

For the kiddos in Texas, Gnubees Kids and Gnubees Plus smoothie packs have launched in H-E-B stores

The shelf-stable smoothie packs are specially designed specifically for different age groups of children to satisfy their particular growing needs

Gnubees Kids, made for kids age 2 and up, and Gnubees Plus, created for older kids ages 8 plus, are naturally fruit-flavored with essential vitamins and minerals along with balanced protein and fiber to regulate the release of energy and sugars throughout the day

Not only tasty, De La Calle tepache is functional and fermented to aid in better gut health It’s naturally fermented with fresh pineapples and sweetened with

Gnubees is made with a balanced blend of real fruit juices and milk with a touch of organic honey, which makes them sweet and creamy, in a variety of flavors such as

Mango, Bananas and Raspberr y Gnubees provides meaningful nutrition backed by research and science without the sugar crash Each pouch contains 6 grams of protein, 3 grams of fiber, and bonebuilding minerals (calcium and magnesium)

With Gnubees

Plus, each 8-fluid ounce, lactose-free fruit shake contains 8 grams of grass-fed whey protein, 4 grams of prebiotic fiber and 30 percent of daily recommendation for Vitamin C and D to boost immunity and keep everyone running Flavors are Tropical Unstoppable (tropical punch), Strawberr y Wise (strawberr y milkshake) and Lemon Limelight (lemon-lime cheesecake)

Now that the young ’ uns have been satisfied, let’s move on to some adult drinks

SweetWater Brewing Company has introduced a crisp lager to its year-round lineup

Atlanta’s craft beer trailblazer and the

mas of citrus and sweet, tropical fruits It’s available in 12-ounce cans in California, with plans for national distribution in 2023

Featuring a blend of Motueka, Strata and Citra hops, Infinite Haze (6 5 percent alcohol by volume) is finished with a dry hop that creates an aroma of bright citrus zest and berr y with notes of fresh apple, peach and orange peel

The collaboration represents a new food licensing deal for Bojangles With millions of loyal fans garnered over its 45-year histor y, the brand hopes to “tap” into fans’ love of all things Bojangles with this new beverage

Bojangles Hard Sweet Tea will be sold only at participating retailers and will not be available at any Bojangles restaurants

The hard tea is expected to hit shelves this month in the form of 12-pack, 12-ounce cans and individual 16-ounce cans It will be available at independent retailers and chains including Circle K, QT, Sheetz, Spinx, Harris Teeter, Ingles, Lowes, Walmart, Food Lion and other retailers in North and South Carolina

Chex Mix and Sir Mix-A-Lot,” Sir Mix-ALot said “But something was missing, we needed another hit in the membership, and knew we had to bring back the bagel chip

with a remix

“Chex Mix has always been a go-to snack for me, so I’m excited to collaborate on a remix to celebrate the return of this iconic piece ”

Bagel chip makes its highly anticipated

10th largest craft brewer in the United States, has launched SweetWater Lager, a clean-bodied beer elevated with spicy floral hop notes It’s available on draft and will be available in 12-packs of 12-ounce cans in select U S retailers beginning this month

SweetWater Lager (4 5 percent alcohol by volume) is a simple, easy-drinking beer, brewed with a 100 percent pilsner grain bill to create a crisp, refreshing flavor with low bitterness Crystal and Hallertau hops distinguish the taste with mild notes of spicy floral

Lager is now flowing at Sweetwater’s flagship taprooms in Atlanta and Fort Collins, Colo , and taps across Georgia, Alabama, Florida, South Carolina, Pennsylvania and Virginia

Beginning this month, SweetWater Lager will be available in cans at select U S retailers including Kroger, Lowes Food and Ingles

On the West Coast, Sweetwater’s Alpine Beer has launched Infinite Haze, a Hazy IPA, to its year-round lineup while expanding distribution into Florida

Infinite Haze has aro-

“The hop bill is a nice balance of New Zealand and classic West Coast varieties, giving this brew a great mouthfeel, giant fruit aromas and a super juicy flavor,” said Ty H Gilmore, president, U S beer at Tilray Brands “It’s a natural fit with our iconic unfiltered IPA, Nelson, and original West Coaststyle IPA, Duet, that make up our highly acclaimed yearround lineup ”

Infinite Haze is available in six-packs and Alpine’s new 12-can and 24-can Variety Mountain Packs, which also include Nelson and Duet Alpine is available at select retailers including Albertsons, Vons, Ralphs, BevMo and Total Wine

We talked about iced tea earlier, but this iced tea requires ID Bojangles restaurant chain and Appalachian Mountain Brewery have partnered to brew Bojangles Hard Sweet Tea

The two Carolina-born brands joined forces to carefully concoct the drink – combining Bojangles’ knowledge of expertly steeped sweet tea and AMB’s award-winning brewing innovation

As for the harder stuff, we ’ ve got you covered, too Royal Wine Corp has released Boondocks 18-Year-Old Straight Bourbon Whiskey (MSRP $279 99), the latest in Boondocks’ Signature Series Collection The cask-strength bourbon will have a limited production of 1,620 bottles, each individually numbered Like all of Boondocks’ premium whiskeys, r yes and bourbons, this limited edition was created by legendary master distiller David Scheurich, a 45plus year industr y veteran and winner of the Whisky Advocate Lifetime Achievement Award

The Boondocks line, which debuted in 2016, has a smooth finish, well-developed character and affordable price point This 18-Year-Old Straight Bourbon Whiskey is no exception The enticing barrel-aged blend (52 7 percent ABV) has aromas of toffee, dark maple syrup and a touch of spice Complex flavors of Tahitian vanilla, butterscotch and dark-roasted coffee are balanced with fruity notes, leading to a warm mouthfeel and a long, pleasant finish

The limited release is sold by Royal Wine Corp and available only in Florida, Georgia, Illinois, Kentucky, New Hampshire, New Jersey, New York and Texas

OK, we have the drinks Now we need snacks and there are new products to choose from I confess: I love Chex Mix And while taking the bagel chip out of the Traditional Chex Mix didn’t make me boycott the snack, I did miss it

Bagel chip is back! And to help get out the message, what better than to get popular hip-hop star Sir Mix-A-Lot to punctuate a new campaign, “Bagel Is Back ”

“You can’t name a better duo than

return to Chex Mix original recipe, joining corn and wheat Chex, pretzels, r ye chips and mini breadsticks, all combined with a unique seasoning blend for a one-of-a-kind snack

Inspired by the classic video with some Chex Mix twists, the song was brought to life in a music video led by award-winning director DAPS and features nostalgia enthusiast and content creator Chrissy Allen Catch the “Bagel is Back” video on YouTube

On the dip side, Good Foods has introduced a dairy-free Roasted Garlic Dip (and as its other products, it’s plant-based and better-for-you) The dip is available at select Target stores and soon online

Good Foods Roasted Garlic Dip (8 ounces, MSRP $4 99) is made with fresh, high-quality ingredients, including a blend of garlic, tahini and a hint of lemon Containing 70 calories per serving, the brand’s latest better-foryou innovation is vegan, gluten free and contains no added sugar It pairs well with wraps, salads, flatbreads, mashed potatoes and more Recent consumer research conducted by Good Foods revealed roasted garlic as the highest-ranked flavor profile, with 69 percent of the study’s respondents saying that they would likely purchase a dip of this flavor This signaled an opportunity for Good Foods to add a new product to its tasty line of plant-based dips

Lastly, keep an eye out for Cult Food Science ’ s new products division, Cult Foods CEO Lejjy Gafour said Cult Foods will allow the company to develop and commercialize cell-based products in collaboration with affiliate companies Look for the first two products to launch, Zero Coffee and Free Candy GN

Savor Street Foods Obtains $7.4M Credit Facility For Refinancing, Growing Pretzel Snacks Brand

FrontWell Capital Partners Inc has closed on a $7 4 million secured credit facility with Savor Street Foods Inc , a Pennsylvania-based food manufacturer producing an array of health-conscious pretzel snacks

SSF will use the facility, consisting of a revolver and a term loan, to refinance its existing debt, as well as to provide improved liquidity to help meet strong customer demand and support the company ’ s growth initiatives, including brand and product launches

“We are excited to support Savor Street

Ardagh

Foods, the pioneer in health-conscious snacks, as it capitalizes on its large and growing market opportunity,” said Patrick Dalton, chief executive officer of FrontWell “The company has built strong momentum with its customers since inception, and we ’ re thrilled to provide a tailored financing solution to help it reach its next stage of expansion at this pivotal moment in time ”

“The demand for healthy snack options and brands that give back to the community has soared since the pandemic, and we are pleased to partner with FrontWell to ac-

Glass

celerate our business and grow with these strong industry tailwinds,” said Scott Carpenter, co-founder, president and CEO of Savor Street Foods “We’ve found a true partner in the FrontWell team, whose flexible and collaborative approach will help take us to the next level ”

Headquartered in Toronto, FrontWell Capital Partners provides transitionary senior debt financing to middle-market companies in the United States and Canada With committed seed capital of more than $350 million, FrontWell offers financing

solutions, including asset-based (ABL) and cash flow loans, to maximize liquidity support for borrowers that are looking beyond traditional sources of capital Savor Street is a family-based and mission-driven brand Savor Street’s mission is to create innovative and delicious snacks that inspire sharing, caring and hope for a world where all people are accepted and included despite their differences As a part of this mission, the organization employs and empowers adults with autism to live to their fullest potential GN

Packaging Earns Energy Star

Certification for Madera Facility in California

Ardagh Glass Packaging – North America, a business of Ardagh Group, was awarded an Energy Star plant certification for its glass making facility in Madera, Calif , from the U S Environmental Protection Agency

A rd a g h ’ s M a d e r a f a c i l i t y d e m o n s t r a t e s s u p e r i o r e ne rg y p e rf o r m a n c e a n d p e rf o r m s w i t h i n t h e t o p 2 5 p e rc e n t o f s i m i l a r f a c i l i t i e s n a t i o n w i d e f o r e n e rg y e ff ic i e n c y a n d m e e t s s t r i c t e ne rg y e ff i c i e n c y p e rf o r m a n c e l e v e l s s e t b y t h e E PA T h e M a d e r a f a c i l i t y m a n u f a c -

t u re s a p p ro x i m a t e l y o n e m i l l i o n g l a s s c o n t a i n e r s p e r d a y f o r t h e U S w i n e m a rk e t

“Ardagh Glass Packaging is honored to earn the Energy Star plant certification at our Madera, Calif , facility for the ninth consecutive year, ” said Alex Winters, chief sustainability officer at Ardagh Glass Packaging “Thanks to the dedicated Ardagh employees for their commitment to continued energy savings, making Ardagh an environmental leader in the

packaging industry ”

Since 2010, 10 Ardagh facilities have received 51 Energy Star plant and building certifications AGP – NA remains the only U S glass container manufacturer to earn this recognition for multiple facilities over multiple years

Ardagh’s Madera facility has improved energy performance by upgrading and optimizing furnaces, utilizing recycled glass and installing energy-efficient lighting fixtures, among many other energy-saving initiatives

“Improving the energy performance of our nation’s manufacturing plants is critical to reducing greenhouse gas emissions,”

said Cindy Jacobs, chief of the Energy Star Commercial & Industrial Branch “EPA applauds companies that make a commitment to energy efficiency, demonstrated by achieving Energy Star certification for their facilities ”

On average, Energy Star certified buildings and plants use 35 percent less energy, cause 35 percent fewer greenhouse gas emissions, and are less expensive to operate than their peers – all without sacrifices in performance or comfort

In December, Ardagh announced that its distribution center in Fairfield, Calif , was awarded an Energy Star building certification GN

Nonprofit Brings Leading Fair Trade Watchdog Fair World Project In-House to Build Strength

Nonprofit organization Corporate Accountability Lab will bring leading fair trade watchdog and advocacy organization Fair World Project in-house to further strengthen the work of both organizations to end corporate exploitation in supply chains, and false claims by certifications and brands

“Fair World Project has brought credible information on corporate accountability to a broad audience throughout its history I am a huge fan of the work Fair World Project does and am thrilled to bring this work under the Corporate Accountability Lab umbrella and to engage more with the community Fair World Project has brought together through their important work,” said Charity Ryerson, executive director of Corporate Accountability Lab

Corporate Accountability Lab was founded in response to the crisis of widespread corporate abuse of human rights and

the environment and disappearing legal tools to hold corporations accountable In the midst of this ongoing crisis, public interest lawyers and the broader social justice

Project, I have decided to move on to other projects,” said Dana Geffner, co-founder and executive director of Fair World Project “I am honored that Corporate Accountability Lab has agreed to steward Fair World Project into the future They are the ideal home for Fair World Project and our mission

community are too often overburdened with work using existing tools and lack the time, resources and space to come up with creative strategies for broad impact

“After over 10 years leading Fair World

“This partnership is an extension of our previous collaborations together Corporate Accountability Lab and Fair World Project have worked together to expose sham certification schemes and corporate greenwashing and its detrimental effects in global supply chains ” Fair World Project started in 2010 to promote and protect fair trade principles and accuracy in labeling with the belief that a truly just economy must work in the interest of all people, especially those who are historically the most marginalized

“The organization has provided actionable analysis so consumers can align their purchases with their values while holding

companies and certification schemes accountable to high bar principles,” said Corporate Accountability Lab’s staff attorney, Tatiana Devia “Fair World Project has uniquely demonstrated a vision of commitment to long-arc systemic change while simultaneously celebrating incremental campaign wins that help push the needle forward ”

Centering farmer and worker led solutions by acting as a watchdog to false corporate “solutions” has been core to Fair World Project’s work Their campaigns seek to build collective power toward democratic systems that challenge existing power structures and create alternative growing and trade models

“I am proud of Fair World Project’s legacy of changing the narrative about what is possible for a small organization challenging global power structures through the production of strategic and creative reports, a monthly magazine, and thoughtful audio and digital media projects,” said Ryan Zinn, Fair World Project’s former political director and co-founder GN

StePac’s Sustainable Packaging Significantly Reduces Greenhouse Gasses, Report Shows

Addressing the need for extensive reduction of greenhouse gas emissions, StePac, L A Ltd analyzed supply chains it is closely involved with to assess how its advanced packaging preserves quality of fresh produce during handling, shipping and storing, and by doing so reduces waste and saves GHG emissions

The sustainable shelf-life extension packaging experts commissioned researchers at Wageningen Food & Biobased Research facility, Netherlands, to quantify the GHG emissions associated with the use of its Modified Atmosphere products across numerous supply chains worldwide Results exceeded expectations, with the MAP products demonstrating abilities to reduce carbon dioxide emissions

dramatically

The recent spate of global weather events, from crippling droughts to European heat waves, has pushed climate change worries to the very forefront of consumer concerns Carbon dioxide emissions are recognized as the leading GHG implicated in climate change Moreover, food waste is a second major concern of today’s eco-savvy consumers, yet few discussions of food waste focus on its negative impact on GHG emissions

“Food waste contributes 0 8 percent of all GHG emissions associated with climate change, the biggest threat to our planet,” said Gar y Ward, business development manager for StePac “By creating sustainable modified atmosphere packaging solutions, which extend produce freshness

often by 50 to 100 percent, StePac has demonstrated through this research, that it helps lower GHG emissions by reducing waste in the fresh produce supply chain and often facilitating sea transport instead of air transport of produce to distant destinations

(Xtend Bulk), blueberries from Peru to China (Xflow TM ), stone fruit from Spain to Brazil (Xtend bulk), and broccoli shipped domestically in Brazil (Xgo TM Retail)

The results showed that GHG emissions related to plastics production, use and endof-life are relatively small compared to other GHG emissions along the food supply chain For example, in the shipping of melons from Honduras to the United Kingdom, the cultivation, har vest and posthar vest handling represented 41 percent of the total GHG emissions of 701 kilograms of carbon dioxide/ton of melons

tively high WVTR levels that eliminate excess moisture plays a key role in reducing the waste in sea freight to a minimum of less than 3 5 percent This reduction in waste, when compared to polyethylene packaging, represents a reduction in 6 percent of the GHG emissions or 940 kilograms of carbon dioxide equivalents per container loaded with 20 tons of melons

In tangible terms, shipping four containers of melons in Xtend saves the equivalent annual carbon dioxide emissions produced by an average vehicle, estimated at 3020 kilograms

“The reduction in GHG emissions far exceeds those generated in the full lifecycle of the packaging itself ”

Jan Broeze, senior scientist of sustainable food chains at the Wageningen Food & Biobased Research, has developed a “field to fork” calculator to estimate greenhouse emissions associated with different aspects of fresh produce production and shipping Calculations took into consideration the GHG emissions associated with the different plastic packaging solutions throughout the lifecycle including the end-of-life (incineration, landfill and recycling)

It also included data provided by StePac pertaining to waste reduction based on research and commercial experience Nine scenarios were examined, including melons from Honduras to the United Kingdom

Transportation represented 48 percent of the GHG emissions

On the other hand, Xtend packaging represents only 3 percent of the total carbon dioxide emissions and the end-of-life represents only 1 percent of the total carbon dioxide emissions yet contributed significantly to reducing carbon dioxide emissions by minimizing waste This was typical of all of the scenarios evaluated

In one example, shipping unwrapped Galia and Cantaloupe melons from Honduras to the United Kingdom in 25 or more days, resulted in a high waste of nearly 18 percent Due to its low water-vapor transmission rate, polyethylene packaging with MAP properties is unsuitable and can result in waste levels of 12 5 percent or greater, mainly due to microbial decay

The use of Xtend packaging with rela-

“Global warming poses some of the greatest risk to the health of the planet we live on, ” Ward said “In order to combat it, we need to reduce GHG emissions The outcome of this research demonstrates the value of our bulk and retail packaging in doing so by reducing waste in the fresh produce supply chain and facilitating sea as an alternative to air freight ”

Based on the research, StePac estimates that across all supply chains in which its packaging is used, it saved in excess of 100,000 tons of carbon dioxide emissions in 2022 – equivalent to the annual amount produced by 31,000 automobiles

“ T h i s re s e a rc h c l e a r l y s h o w s t h a t StePac’s MAP solutions for fresh produce c a n c o n t r i b u t e t o re d u c i n g g l o b a l G H G emissions by facilitating sea freight and by re d u c i n g w a s t e i n t h e s u p p l y c h a i n , ” Broeze said “The savings associated with their use far exceed the emissions generated in the life cycle of the packaging, est a b l i s h i n g t h a t t h e y h a v e a p o s i t i v e environmental impact ” GN

Bristol Seafood Becomes Certified B Corp

Bristol Seafood has become a certified B Corp, making it a part of a global community of businesses that meet high standards of social and environmental impact

B Corp certification means that a company is verified as meeting B Lab’s high standards for social and environmental impact, that it made a legal commitment to stakeholder governance, and that it demon-

strates accountability and transparency by disclosing this record of performance in a public B Corp profile

“Our success over the last 30 years is built on investing in the betterment of our customers, workers, suppliers, environment and community at large We are proud to do our part in increasing seafood consumption in a way that meaningfully

improves the lives of all our stakeholders” said Peter Handy, president and CEO

Stakeholder governance is a growing corporate governance alternative to shareholder primacy B Corps make a commitment to consider the interests of all stakeholders in their business operations: workers, customers, vendors, communities and the environment

By certifying, B Corps step into a framework for continuous improvement To maintain certification, companies must undertake the assessment and verification process ever y three years, demonstrating they are still meeting B Lab’s standards –which are themselves always improving, with continual input from expert stakeholders GN

Vollrath Company Creates Global Product Portfolio

The Vollrath Company, a leader in the foodservice equipment and supplies industry, has created a global product portfolio under the Vollrath International umbrella, containing the best products from Vollrath’s U S and Pujada’s European offerings

Combining the two comprehensive, high-quality offerings and leveraging the agile production and distribution structures allows Vollrath to offer global solutions in professional catering and commercial kitchens around the world

The Vollrath Company has a diverse set of resources with production, warehouse

and sales facilities around the world, as well as an international network of distributors The organization is ideally positioned to accelerate its growth internationally

Well-stocked warehouses located in Spain, the United States and Mexico are able to deliver orders to its entire network of distributors globally with maximum logistical efficiency

“We’re excited to share more of our products with customers in more geographic markets and show them how their businesses can benefit from partnering with

us, ” said Paul Bartelt, CEO and president of The Vollrath Company

The organizational change is accompanied by a shift in leadership Paul D’Alberto, vice president of international sales, is retiring after creating the foundation for this next step in Vollrath’s international business endeavors

Taking a new leadership role in Vollrath

I n t e r n a t i o n a l , S e rg i o R o m e ro h a s j o i n e d

Vo l l r a t h a s g l o b a l s a l e s m a n a g e r H e comes to Vollrath from the Taurus Group, where he was commercial director for Euro p e R o m e ro h a s e x t e n s i v e k n o w l e d g e o f

re t a i l p ro d u c t d i s t r i b u t i o n a n d p ro d u c t d e v e l o p m e n t g l o b a l l y a n d w i l l l e a d t h e s a l e s t e a m s i n E u ro p e , A f r i c a , t h e M i d d l e

a s t , M e x i c o , L a t i n A m e r i c a , t h e C a r i b b e a n a n d A s i a

Also joining the Vollrath International leadership team is David Centelles, who has been appointed international marketing manager Centelles joined Vollrath four years ago as sales and marketing director for Pujadas, and now will be responsible for all international marketing Both Romero and Centelles are based at the Pujadas headquarters in Spain GN

Blue Diamond Launches Creative Ad Campaigns Across Portfolio of Almond Brands, Products

Blue Diamond Growers, the world’s leading producer and marketer of almonds, has launched three 360-degree creative marketing campaigns across the company ’ s portfolio of brands and products, including Snack Almonds, Almond Breeze and Almond Flour

According to Global Market Reports, the plant-based food market continues to flourish and will gain $34 billion by 2030, and so will the demand for delicious and innovative products using plant-based ingredients

In 2022, Blue Diamond began revitalizing its marketing in partnership with creative agency McKinney The launch of these campaigns is part of an increased Blue Diamond investment to showcase its array of almond-based products in new, creative ways The campaigns will reach consumers across the media and shopping marketplace to demonstrate the benefits of Blue Diamond Almonds to the world

At the helm of Blue Diamond’s creative momentum is the recently appointed vice president, global head of marketing, Jason

Merideth He joins Blue Diamond from Nestlé, where he led a number of businesses, including ser ving as general manager of Nestlé’s creamer portfolio

“I have long respected Blue Diamond’s entrepreneurial spirit and commitment to evolving with their consumers to meet shifting priorities and needs,” said Merideth “I’m incredibly excited to bring this breakthrough campaign to market in partnership with such a smart, passionate team It’s a key part of our journey to bring the power of almond and plant-based products to life for our consumers and deliver sustained growth for the Blue Diamond coop grower owners ”

Blue Diamond offers almonds in various flavors, from sweet to savory, all with a satisfying taste and crunch Entitled “Gimme Blue Diamond,” the Snack Almonds campaign highlights what a perfect snack the brand’s almonds are for any snacking occasion

Available in a range of sizes from individual serving sizes to large, family-size value bags, Blue Diamond Almonds can be en-

joyed at home, work, or on the go as a delicious, always satisfying snack The new “Gimme Blue Diamond” campaign will debut with a 15-second television spot, live across online video and social media channels, as well as in-market wherever Blue Diamond almonds are sold

The ad will feature a catchy jingle enticing viewers to enjoy the “crunchy, tasty, sweet and savory, always satisfying” product attributes of Blue Diamond snack almonds, while the wider campaign will reinforce the uniqueness of Blue Diamond Almonds and will celebrate the call to action to Gimme Blue Diamond

Blue Diamond Almond Breeze is the leading almond milk in the United States, made from the finest-quality Blue Diamond Almonds harvested in California As versatile as it is delicious, the new Almond Breeze “Almondmilk It” campaign will encourage those who’ve never tried Almond Breeze to enjoy a glass of almond milk along with those who reach out for it time and time again

The “Almondmilk It” 30-second and 15-second spots will run as a television ad throughout the year, supported by a variety of video units on social media and online video Blue Diamond Almond Flour will be the center of Blue Diamond’s third campaign this year Finely sifted and made with California-grown Blue Diamond almonds, Blue Diamond Almond Flour is gluten free and can be used in any sweet and savory recipe

Rolling out in early spring, Blue Diamond will unveil a bold campaign showcasing how it is tasty, delicious and easy to use The new campaign will be featured at retail displays, as well as digitally and on social media and through a partnership with celebrity Chef Amanda Freitag

The new “Gimme Blue Diamond” and Almond Breeze’s “Almondmilk It” campaigns are live today, airing in broadcast early morning and prime, syndication cable, and with select OTT partners The Blue Diamond Almond Flour campaign is set to roll out this month, marking the first-ever creative campaign for that line at Blue Diamond GN

Storewise, TRUNO Offer Enhanced Operational Control to Independent Grocer y Retailers

Grocery automation platform Storewise is partnering with integrated retail technology solutions creator TRUNO to provide heightened visibility and operational control including seamless integration with a wide range of ubiquitous retail tools and ser vices The Storewise platform works alongside independent grocers to simplify store routines and protect profits, turning the complex into clear, powerful actions

“Storewise gives our retailers the tools, insights and customer experience they need to thrive in today’s competitive landscape Their ability to pair sophisticated data insights with a grocer y-focused user experience speaks to how deeply they care

about independent grocers We’re very excited about this partnership and growing together ” says John Poore, chief technology officer at TRUNO

“TRUNO is constantly evaluating the best of retail technology and partnering for the best of our customers,” says Steven Watters, TRUNO’s president “At the end of the day, we are integrators, and when we see a solution of value, we work to provide that platform to our retailers ”

Actionable data has never been more important to grocers than in today’s global economy Storewise provides digestible data at the store level and above, empowering grocery operators at all levels to make

their best decisions

“Because Storewise seamlessly folds the most commonly used grocer y functions into one unified dashboard, a partnership with the industr y-renowned team at TRUNO is ideal,” said Christopher Greco, president and CEO of Storewise “Storewise bridges existing tools to provide data-driven insights, make recommendations and even automate tasks if the grocer chooses Our platform truly ser ves the interests of independents ” The Storewise grocery automation platform offers multiple modules that secure and boost profits including Dynamic Sales Reporting, which gives retailers the control

they need to analyze store, department and item-level performance previously requiring hours of manual effort and cross-comparison between multiple reports before yielding actionable insights; Price Analysis and Price Manager, delivering the simplest way for operators to keep prices correct ensuring the right price image for stores; ordering bridge-buying program allowing retailers to order allowance items that are expiring and not coming back “on-deal” immediately; Risk Reduction, which provides POS exception reporting, catches losses and improves training opportunities; and TPR Automation, which increases gross margin by matching TPR’s to in-store pricing GN

NaturalShrimp Delivers Fresh Products

To US Foods Customers in Southern Texas

NaturalShrimp, Inc , a biotechnology aquaculture company that developed and patented the first shrimp-focused commercially operational recirculating aquaculture system, has begun deliveries of fresh shrimp to customers of its partner, US Foods, in southern Texas including Austin, Houston and San Antonio

US Foods partners with approximately 250,000 restaurants and foodservice operators to help their businesses succeed With 70 broadline locations and more than 80 cash and carr y stores, US Foods and its 28,000 associates provides its customers with a broad and innovative food offering

and a comprehensive suite of e-commerce, technology, and business solutions

NaturalShrimp’s recent deliveries are part of a strategic program to educate and build interest in the product Weekly deliveries and route cycles have been finalized and are supported with training, education and marketing collateral

“We are receiving strong interest as we

begin to ramp up our partnership program with US Foods, supported by their professional and supportive team in the foodservices channel,” said Marco van den Berg, NaturalShrimp VP of sales and marketing

“We are building a great partnership that perfectly complements our grow out program and will aggressively drive our regional, weighted distribution model

“Looking ahead, with growing support for local producers and top-tier customers

looking to differentiate their product offering from the rest of the industry, we are receiving requests to expand the Southern Division distribution model in other US Foods divisions/hubs, which will be supplied by our Iowa facility,” he said

“We are also working on a new program, with two additional SKUs, to be implemented towards the latter part of Q2 2023 that will ensure maximizing shelf life and significantly increasing our marketing efforts We are excited to continue working with US Foods to build on our partnership and look toward expanding the program regionally and nationally ” GN

Southern Glazer’s Wine & Spirits Reopens Las Vegas Academy After Pandemic Lull

Southern Glazer’s Wine & Spirits is reopening its renowned Las Vegas Academy, Southern Nevada’s top beverage education center, after temporarily suspending in-person instruction because of the pandemic in 2020

The Academy returns with a full catalog of courses including its distinguished and comprehensive Academy of Spirits, Mixology and Fine Service

The Academy plans to offer more than 15 classes in 2023 including Masterclass sessions and seasonal classes

The mainstay Academy of Spirits, Mixology and Find Service course has been an important part of the Academy’s core curriculum since it was created The course

covers all things wine, beer, and spirits Students will learn about the history, geography, culture, service technique, and impact of their favorite wines and spirits over 12weeks or a new accelerated 5-day bootcamp

The Academy has ser ved Southern Nevada since 2000 and has been critical in training thousands of food and beverage specialists in Las Vegas Hospitality is the primary economic engine in Las Vegas and the Academy supports the industry by educating service professionals and preparing them for further certifications in wine and spirits

Accreditation through Southern Glazer’s of Nevada’s Academy is considered a top

training among the Valley’s top bars and restaurants and a strong pre-accreditation resource for international beverage examinations such as The Court of Master Sommeliers and Wine & Spirit Education Trust

The 2023 course catalog was curated by Master Sommelier Joseph Phillips and Mixologist Livio Lauro, both employees of Southern Glazer’s and respected experts in their respective fields

Southern Glazer’s has similar hospitality education centers across its U S footprint, including its state-of-the-art SGWS Wynwood facility in Miami The company employs master mixologists across North America, responsible for educating bar-

tenders, beverage buyers, and corporate clients about the latest trends in cocktail culture and to develop world-class beverage programs that raise the bar for today’s demanding consumers

Southern Glazer’s mixologists hold multiple certifications from accredited organizations, such as the U S Bartenders Guild, BarSmarts, Wine & Spirit Education Trust, Society of Wine Educators, and Cicerone Certification Program, to name a few Southern Glazer’s also boasts the industry’s first national wine team dedicated to providing top quality wine education and certification for its employees and customers across the country GN

Scientists Discover Gene That May Strengthen Sorghum Against Worldwide Fungal Threat

A gene discovered by a team of Agricultural Research Ser vice and Purdue University scientists could help fortify the defenses of sorghum to anthracnose, a disease of the cereal grain crop that can inflict yield losses of up to 50 percent

The discovery, to be reported in an upcoming issue of The Plant Journal, opens the door to breeding disease-resistant sorghum cultivars that are less reliant on fungicides to protect them, reducing growers ’ production costs and safeguarding grain yields and quality, among other benefits Sorghum is the fifth-most widely grown cereal grain crop worldwide, providing consumers not only with a source of food containing 12 essential nutrients, but also forage for livestock and material for biobased energy However, unchecked with fungicides or other measures, anthracnose will attack all parts of a susceptible cultivar, often forming reddish lesions on leaves and the stem as well as causing damage to the plant’s panicles and grain heads

Genetic-based disease resistance is the most effective and sustainable approach to combating anthracnose in sorghum However, how this resistance actually works in the plant is poorly understood, according to Matthew Helm, a research molecular biologist at ARS’s Crop Production and Pest Control Research Unit in West Lafayette, Ind

That knowledge gap is worrisome because of the genetic variability among different races (or types) of the anthracnose fungus and their potential to overcome a cultivar’s resistance genes over time Additionally, anthracnose resistance can be temperature-dependent, potentially leaving a sorghum crop vulnerable to infection if temperatures soar above a certain threshold

Fortunately, Helm and a team of Purdue University scientists led by Demeke Mewa have begun to close this gap They identified a disease-resistance gene that orchestrates a series of defense responses to early infection by the anthracnose fungus, preventing its spread to the rest of the plant

and grain

heads

Additionally, sorghum plants carrying the resistance gene, known as anthracnose resistance gene 2, successfully withstood the fungus even when greenhouse temperatures were increased to 100 degrees Fahrenheit (38 degrees Celsius) This temperature stability could be a potential boon for sorghum production regions of the world where growing season temperatures can reach those levels

The team also determined that ARG2 helps make a protein that is concentrated in the plasma membrane of resistant sorghum cells There, it acts as a kind of intruder alert that’s triggered by certain proteins used by the anthracnose fungus to infect the plant

“These results significantly advance our understanding of how sorghum detects fungal pathogens and opens the door for engineering new disease resistances against plant pathogens of cereal grains,” the team writes in an abstract summarizing their findings in The Plant Journal paper

ARG2 and its protein don’t protect sorghum from all races of anthracnose

However, combining ARG2 with other similar genes could help broaden that protection – either through conventional plant breeding methods or biotechnological ones With ARG2’s discover y, scientists now have a key to unlocking a fuller understanding of how the mechanisms of anthracnose resistance work and making the best use of them as a disease defense that growers worldwide can count on

In addition to Mewa and Helm, the The Plant Journal paper ’ s other authors are Sanghun Lee, Chao-Jan Liao, Augusto Souza, Adedayo Adeyanju, Damon Lisch and Tesfaye Mengiste – all of Purdue University

The Agricultural Research Service is the U S Department of Agriculture’s chief scientific in-house research agency ARS focuses on solutions to agricultural problems affecting America Each dollar invested in U S agricultural research results in $20 of economic impact GN

GoMacro Partnership Benefits Feeding San Diego, Solutions for Change

GoMacro, known for its organic, plantbased nutrition bars, is partnering with Feeding San Diego and Solutions for Change for the seventh year in a row

As part of GoMacro’s Give Back program, a percentage of annual net proceeds from the Everlasting Joy MacroBar is donated to the two nonprofit organizations

Feeding San Diego takes a comprehensive approach to hunger relief in San Diego County through its network of distribution

partners, donors, food pantries, farms and over 10,000 volunteers Projects focus on maximizing food rescue to meet the nutritional needs of at-risk groups such as kids, families, military and veterans and senior citizens

Thanks to their wide variety of ser vices, the organization distributes over 35 million meals each year while also rescuing nearly 28 million pounds of high-quality food Solutions for Change offers tailored solutions that address the root cause of an individual’s struggles to help them

break out of the cycle of poverty, homelessness and dependency Considering each family’s needs, the organization offers programs to teach vocational skills, financial literacy, personal development, family management and more

Through this model, Solutions for Change has impacted the lives of over 1,300 families and 2,800 children Ninetythree percent of participants have permanently overcome the cycle of homelessness to live happy and independent lives

“We’re passionate about building stronger, healthier communities – and as a mother-daughter owned company, supporting families is especially important to us, ”

said Jola Sonkin, CEO and co-founder of GoMacro We’re proud to partner with these two non-profits that share our commitment to addressing urgent needs in the community, as well as finding solutions to their root causes ”

In addition to the Everlasting Joy MacroBar, GoMacro offers three other Give Back Bars – Smooth Sanctuary, Protein Replenishment and Sunny Uplift – benefiting nonprofits Sheldrick Wildlife Trust, Farm Sanctuary and The Keep a Breast Foundation throughout the year

The Coconut + Almond Butter + Chocolate Chips MacroBar is available for purchase at brick-and-mortar stores and online GN

F i o r u c c i i s t h e b r a n d o f s p ecialty meats and s n a c k i n g p r o ducts that delivers the true taste of Italy For over 170

Continued on Page 36

O n c e A g a i n N u t Butter is making its high-quality, sustainably sourced nut and s e e d b u t t e r s s u p e r s n a c k a b l e w i t h 1 0 0

Suzanne’s Specialties has been supplying alternative sweetene r s t o t h e h e a l t h f o o d and industrial food markets since 1984 Its offerings include brown rice

Ford’s Gourmet Foods is introducing a new twist on their flagship Bone Suckin’ Sauce®

Continued on Page 38

Continued on Page 28

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Evolving a Family Business for the Future

BOOTH #616

By Michael May, CEO, Wisdom Natural Brands

A family company often takes on the charac ter of the

Continued on Page 28

Paesana – An O rganic S auce Like No O ther

Paesana’s Premium Organic Pasta Sauces have all the delicious sautéed-to -per fec tion flavor that ’s been in the S caramelli family

Continued on Page 38

Fiorucci O ffers Modern Charc uterie Produc ts

Fiorucci is the brand of specialty meats and snack ing produc ts that delivers the true taste of I taly For over 170

Continued on Page 36

Is Eating Liver Good for You?

BOOTH #3937

By Chris D Meletis, N D

If you are tr ying to eat healthy, chances are good you’re going to reach for fruits or vegetables I t

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Anti-Aging & Longevity Supplements

BOOTH #3421

Nature’s Fusions Nutr i provides the highest bioavailable, most absor bable anti-aging and longevity products in

S moked Vegan Cream Cheese from Tofutti

BOOTH #985

Tofutti Brands, Inc is adding a new flavor to its line of dair yfree cream cheeses, which was introduced in 1988

Smoked B etter Than

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Reimagine Craft Coffee

BOOTH #1090

Today, coffee isn’t just caffeine in a cup I t ’s an exper ience that is defined by where the coffee beans are sourced from, how they are

The King of S nacks a Leading Manufac turer

BOOTH #962

By Brian Smenos, Vice President of Marketing, Snak King

Snak K ing has been a leading producer of qualit y snacks since 1978,

Continued on Page 38

Liquid

I.V. –

Hydration

with an Impac t

BOOTHS #N1703 & 3815

A n inter view with S ean Lavin, Vice President of Impact at Liquid I V

NH: What produc t does Liquid I.V. sell?

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O rganic Graham Cracker S andwiches from O nce Again

BOOTH #1805

Once Again Nut Butter is mak ing its highqualit y, sustainably sourced nut and seed butters super snackable with 100 percent

Continued on Page 38

Continued on Page 38

S uzanne’s Specialties ’ Alternative Sweeteners

BOOTH #1634

Suzanne’s Specialties has been supplying alternative sweeteners to the health food and industr ial food mar kets since 1984 I ts offer ings include brown rice syrup,

Continued on Page 28

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NEW! Sweet S outhern by Bone S uckin’ S auce

BOOTH #5282

Ford’s Gourmet Foods is introducing a new twist on their flagship Bone Suck in’ Sauce®

Continued on Page 34

The S pice L ab’s Naturally C lean-L abel Blends

Creating and sourcing a line of pure spices and spice blends that are clean label was never a change, but an assumption from the ver y beginning for the founders of The Spice Lab. “ We’ve never used any fillers or ar tificial colors or flavorings in any of the blends that we create,” said Brett Cramer, one of the founders of the company

The Spice Lab creates numerous blends that adhere to different dietar y lifest yles The company recently par t-

nered up with M ichelle Tam from Nom Nom Paleo to develop and produce a line of paleo spice blends. Additionally, The Spice Lab carries blends that are salt free, low sodium and keto friendly ; all of their blends are gluten free

With its recent expansion of over 50,000 square feet and additional produc tion lines, The Spice Lab can now ser ve its pr ivate label par tners even faster and more efficiently as it can now produce over 100,000 units a day The company has a full-time research and development chef, who can also help pr ivate -label customers create or fine tune a spice blend that speaks to them and their customer base and addresses their dietar y needs

The Spice Lab even has a section on its website for new customers who may be

“Curiously Good ” Cold-Pressed Wonder Juice Line Makes Its Debut at S how

At this year ’s show, Wonder Juice™ – a brand-new parent brand composed of healthful and delicious Wonder Melon™, Wonder Lemon™ and Beetology™ – announces its debut Each of these three fan-favor ite, 100 percent cold-pressed juice brands is made with clean, natural and organic ingredients, giving them full, sweet flavor with no additives.

Wonder Juice spor ts the tagline “Curiously Good,” which per fec tly reflec ts the unbelievably sweet and tast y flavor that results from whole fruits, veggies and spices

A truly clean and natural line of beverages, all flavors of Wonder M elon, Wonder Lemon and Beetology are made with just three to six ingredients and are allnatural, organic, vegan, gluten-free, kosher, halal, non-GMO verified, cer tified fair trade and contain no added sugar or ar tificial ingredients or color ings All Wonder Juice var ieties are available in 8.45 ounce recyclable glass bottles for an MSRP of just $3.99 each. Wonder Juices make fresh, healthful juices accessible from home without the mess caused by an expensive juicer or the impac t of the

rising costs of produce

The brands and flavors under the new Wonder Juice umbrella include:

Wonder M elon – Water melon-based juices available in t wo var ieties: Watermelon Cucumber Basil and Watermelon Lemon Cayenne Watermelons are made

interested in creating a private -label program This includes minimums, a variety of jars and lids to choose from and setup fees Simply go to w w w spices com and click “wholesale” in the upper right corner Then under “wholesale,” click “private label ” From there, you will be guided through the process

A woman- owned and family-run business, The Spice Lab specializes in creating exclusive custom seasoning blends and pack aging organic spices The company ’s ex tensive produc t line includes ar tisan salts, The Spice Lab branded award-winning seasonings and rubs, premium spices and dried herbs, natural sugars, Himalayan shot glasses, custom blends, private label and a wide array of corporate gifts

All of the produc ts by The Spice Lab are blended and packed in its SQF cer tified manufac turing facility in Pompano Beach, Florida The company has WBENC cer tification as a Women’s Business Enterprise, a USDA NOP Organic cer tification to pack age organic spices as well as OU Kosher cer tification

The Spice Lab’s ex tensive line of sea salts, spices, seasonings and related produc ts is sold by gour met and specialt y shops, major retailers and online through amazon.com and at spices.com.

For more information, go to spices com, call 954 275 4478 x108 or email gar yoliver @thespicelab com

drinks available in three flavors: Lemon Basil Jalapeño, Lemon Ginger and Lemon M int Lemons are a great source of fiber, vitamin C and citric acid, which makes them beneficial for hear t and digestive health, weight management and preventing k idney stones

Order online and find more information at amazon com/WonderLemon, and follow @WonderLemonJuice on Instagram

B eetology – B eet-based juices available in four blends: Beet + Lemon + Ginger, Beet +Veggie, Beet + Berr y and Beet + Cher r y B eet juice is k nown to be packed with nutrients that make it helpful for inflammator y pain, blood flow, muscle recover y and hear t health. These benefits make beets a popular ingredient for detoxification and juice cleanses

Visit w w w beetology com for online order ing, distr ibution locations, recipe ideas and more, and follow @Beetology on Instagram

Aussie S elec t Australian L amb

up of 92 percent water and are packed with nutr ients, vitamins, minerals and antioxidants, mak ing them beneficial for hydration, digestion, hear t health and blood pressure

Visit w w w.wonder melonjuice.com for distr ibution locations, fur ther infor mation and more, plus follow @WonderMelonJuice on Instagram

Wonder Lemon – Lemon-based juice

Wonder Juice will be operating booth #N2121 from M arch 8-10 in the Nor th Hall. Wonder Juice invites attendees to sample the juices in the booth’s charming juice bar setting The inviting Wonder Juice booth is featuring samples of the following flavors: Water melon Cucumber Basil Wonder Melon, Lemon Ginger Wonder Lemon and B eet and Cher r y B eetology A board behind the bar details the juices available for each brand, with beverage dispensers filled with the delicious and color ful juices on display.

For more information, stop by booth #N2121

Ready for a SLICE of the action? Aussie Select® is a trailblazing brand of handcrafted, premium charcuterie featuring all-natural, pasture-raised Australian lamb. A cart-stopping new flavor experience for your customers, available in three flavors, pre -sliced and 4-ounce/pack: Lamb Pastrami, Agave Rosemar y Lamb Ham and Tikka Masala Lamb Ham

All produc ts are Cer tified Halal, chefdeveloped and answer the call for unique food that reflec ts today ’s desire for new flavors and great taste, health and wellness and sustainabilit y. Need more? Eighty-nine percent of consumers stated they definitely or probably would buy Aussie Selec t produc ts Lamb is outgrowing all traditional meat offer ings and the total fresh meat categor y, and charcuter ie interest has increased 428 percent in the past five years

For more information, go to w w w world selectcuts.com.

Eco -Friendly O ral Care in Zero Waste Pack aging

WooBamboo is a leading manufac turer of eco -friendly oral care produc ts, with a wide range of produc ts offering natural alternatives to the typical landfill-cluttering and chemical-filled produc ts currently on the market. WooBamboo’s goal is to inspire the world and empower ecominded consumers, all while changing the world, one healthy smile at a time

The unique line of oral care produc ts encompasses products available in zerowaste pack aging ranging from the original bamboo toothbrush to fluoride -free toothpaste and biodegradable silk floss

One shocking fact that most people do not think about is the amount of pollution created from oral care products, especially plastic toothbrushes and dental floss How many miles of plastic thread should one person throw away in their lifetime? With WooBamboo, the answer is zero! Made of only three ingredients: silk, beeswax and natural mint flavor, this natural floss is the best for your smile and for our planet Plus, it’s encased in a zero-waste package that also acts as the dispenser. Once purchased, users can tear off the hang tab, thread the floss, use and repeat Used floss and the entirety of the packaging is safe for disposal in the landfill or in a home compost bin leaving no toxic trace

At WooBamboo, the eco-friendly produc ts are created to ser ve as daily re -

minders that one small decision can help towards a cleaner planet and greener future Let WooBamboo ser ve as the star ting point for even more conscious choices by each and ever y one of us As the “ World’s First Plastic-Negative Oral Care brand,” WooBamboo has par tnered with rePurpose Global to ensure that ever y WooBamboo produc t purchased helps fund the removal of plastic waste

Tr y Delicious and Nutritious Mighty S esame Co. Tahini C reations

Mighty Sesame Co ® , the crowd-pleasing creator of all-natural organic tahini made from sustainably sourced sesame seeds, will be operating a fun M editer ranean Café -themed booth at this year ’s show The first tahinis pack aged in squeezable bottles for effor tless use, Mighty Sesame Co.’s produc ts are uniquely useful for simple measuring in recipes such as dips

and sauces, and for easily drizzling over and topping foods like burgers, salads and even ice cream A super food available in three flavor ful and nutritious var ieties including Organic, Whole S eed and Harissa, M ighty Sesame Co tahini is the per fec t addition to any dish, contributing a unique full flavor and vital nutrients

from highly polluted environments all around the globe WooBamboo can be found in over 20,000 stores in more than 60 countries spanning the globe Or shop online at www woobamboo com/shop

For more information, go to www woobamboo com, call 239 217 3500, email smiles@woobamboo com or stop by booth #3400.

Expo attendees are invited to visit booth #N2124 in the Nor th Hall, where the Mighty Sesame Co. team will be cooking flavor ful creations including a Falafel Slider with Lemon Tahini Slaw to showcase the brand’s line of clean, high-quality tahinis The recipes will demonstrate the versatility of Mighty Sesame Co tahini and exhibit how the tahini enables anyone to cook delicious and nutritious meals effortlessly at home The gorgeously designed booth features an L-shaped counter with a white marble counter top for ser ving food, accompanied by a matching fourtop table where attendees can sit to converse with brand representatives An LED Mighty Sesame Co sign on the wall makes the booth’s presence unmistakable

“ We’re so grateful for the exciting oppor tunity to showcase Mighty Sesame

Co ’s incredible line of tahinis in a larger capacity than ever before,” says Laura Morris, Associate Marketing Director of Kayco Beyond. “I speak for the whole team when I say we’re eager to share our passion for these amazing products with visitors throughout the Expo ” Press at the event are invited to find Laura at the booth to talk about the brand and products

Tahini is a paste made up of crushed sesame seeds that is of ten used as a healthy alter native to peanut butter, mayonnaise and more due to its high content of mono - and poly-unsaturated fats – other wise k nown as “good ” fats,

Unique Q uality Produc ts for Ever y Health Journey

With a farm-to -table mentalit y, Nature’s Ear thly Choice® provides nutr itious and q u a l i t y fo o d s t o c o n s u m e r s D e e p l y rooted in the belief that healthy food is simple to prepare and tastes great, the company continues to source and prov i d e u n i q u e fo o d o p t i o n s T h e c o re i t e m s – c o nve n t i o n a l a n d o r g a n i c quinoa, chia and far ro – remain strong Along with flax, hemp, lentils, black rice, microwaveables, bean pouches, superfo o d p o wd e r s a n d m o re. T h e o r y o f Kombucha® is a unique -to -market powd e re d k o m b u c h a t h a t i s c o nve n i e n t , tast y and good for you Vigilant Eats®, a b re a k f a s t o p t i o n t h a t e l e v a t e s t h e e ve r yd ay o a t m e a l f ro m g o o d t o g o u rm e t , w a s re l a u n c h e d w i t h h i g h e r p rot e i n a n d l o we r s u g a r T h e n e we s t a d d i t i o n i s d r i p d a s h ® , a R e i m a g i n e d C ra f t Co f fe e b re we d u s i n g p ro p r i e t a r y t e c h n o l o g y t h a t b r i n g s o u t t h e m o s t delicate aromas and flavors in coffee res e m b l i n g a 1 6 0 0 s J a p a n e s e b re w i n g method k nown as Kyoto Iced Coffee A health journey is never ending and always evolving, just as Nature’s Ear thly Choice strives to be All while keeping it simple, healthy and delicious

For more information, go to w w w. ear thlychoice.com or stop by booth #1090.

which can be beneficial for brain functioning, hear t health and lowering cholesterol Tahini is k nown as a super food due to a wealth of benefits being packed in small ser vings

Just t wo tablespoons of M ight y Sesame Co ’s best-selling Organic Tahini packs 210 calories, 8 grams of protein, 18 grams of fat, 40 mg of calcium and other vitamins and antioxidants, mak ing it a great nutr ient- dense addition to any dish All M ight y Sesame Co tahini varieties are vegan, gluten and dair y free, kosher and halal, mak ing them a guiltfree option for anyone’s k itchen

All varieties of Mighty Sesame Co tahini are available at an MSRP of $6 99 per 10 9 ounce bottle They are carried near the nut butters at most standard grocer y stores.

Visit www.mightysesameco.com for nutritional information, recipe ideas, distribution locations and more Also follow @MightySesameCo on Instagram and /MightySesame on Facebook

For more information, go to www mighty sesameco com or stop by booth #N2124

New Look Tofutti S till Going S trong

Fans of Tofutti might have noticed some changes recently. I n August 2022, the company, which began producing dair yfree produc ts in 1981, debuted brandnew pack aging This was the first rebrand that Tofutti has under taken in its more than 40 years of operation As the popularity of plant-based produc ts continues to grow, the company feels that the rebrand puts Tofutti in a better position to compete in a market becoming increasingly crowded with rival brands.

“ Today ’s natural foods market is flooded with competitors, so we knew it was time to reassess our branding,” says Steve Kass, Chief Executive Officer of Tofutti “We want consumers to recognize all Tofutti products as Tofutti products ” Kass, who has been with the company since 1986, is confident that Tofutti’s new packaging will make it even easier for consumers to spot Tofutti on store shelves.

Tofutti ’s new black pack aging with bold lettering was designed to not blend in “Ever yone uses greens and blues on white I t ’s played out and bor ing,” explains G er r y Pugliese, M ar keting and Public Relations Manager at Tofutti “ We went for bold with a bit of edge ”

Pugliese adds that feedback on the new branding has been mostly good “Sure, we’ve had a few cranks that don’t like change,” says Pugliese, “ but most customers get it. They like our new in-yourface approach ”

With the rebrand, Tofutti is focusing on its core markets Company research revealed that nearly 90 percent of its customers are people with dair y allergies and/or those who identify as vegan or vegetarian “I t jibes with people who follow us on social media,” adds Pugliese

“ Vegan and dair y-free foodies are the bulk of our followers; that ’s why we post a ton of vegan recipes using our produc ts ” This is likely a safe bet for Tofutti

I psos research found that 9 7 million Americans identify themselves as vegan or vegetar ian, and that number is expec ted to grow

Tofutti has also seen the rebrand’s positive effect on brokers and retailers “A lot of buyers are happy to see that we updated ever ything,” says Car ly Saladino, Customer Account Specialist at Tofutti.

“ We’re a new Tofutti to them ” Saladino has been with the company for 18 years Others have been with Tofutti for over 20

Liquid I.V. Provides $1.3 Million in Grants to Expand C lean Water Access

Liquid I V is investing $1 3 million in three organizations focused on funding innovative solutions for and expanding access to clean water.

The company ’s goal is to expand access to clean and abundant water for communities in need, leading to universal water secur it y by 2050 and to help the 771 million people globally, including two million in the United States, who do not have access to clean dr ink ing water These organizations align Liquid I.V.’s passion with the exper tise required to create durable impac t for communities worldwide.

MAP International

Liquid I V par tnered with MAP I nternational for several years to provide the Hydration Multiplier produc t for use in disaster and humanitarian response Liquid I V ’s H ydration Multiplier meets the World Health Organization’s ( WHO) standards for an Oral R ehydration S olution (ORS), which is much needed by those

with limited clean water access

Now Liquid I V is tak ing its suppor t one step far ther by providing $300,000 in funding for MAP International’s work in Liber ia and Bur k ina Faso Here are these countries’ current situations:

• Liberia is one of the wettest countries in the world with its average annual precipitation exceeding 5,000 millimeters, but a lack of infrastruc ture and ser vices leaves over 90 percent of the population without access to safe drinking water

• Burk ina Faso is seeing an increasing number of internally displaced persons (IDP) due to violence, drought and famine

Liquid I V ’s suppor t will provide installation and implementation of hand pumps and water filtration in targeted communities, with effor ts focused on women, children and IDPs.

International Rescue Committee

This year, Ethiopia’s people have experi-

years, and some over 30 years. All of this collec tive exper ience gives Tofutti an edge against competitors who have only recently arrived on the scene

Whether it ’s called vegan or plantbased, Tofutti’s tight-k nit team remains committed to mak ing the highest quality dair y-free foods, which has been the company ’s mission since 1981 M r K ass summed it up in August by saying, “we might look different, but inside is the same delicious produc t and passion for dair y-free foods that has fueled us for over 40 years ”

For more information, go to w w w tofutti com, call 908 272 2400, email gpugliese@tofutti com or stop by booth #985

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 str ik ing visual appeal, wild rice is one of the healthiest grains available I t was a staple food of several Native Amer ican tr ibes, who called it “manoomin,” or “precious grain.”

Fall River Wild Rice brings this culinar y gem to your store shelf This naturally cultivated wild r ice is great in salads, soups and stir fr ies However, it also wor ks well in mixes for pancakes and muffins and even in chocolate and desser ts Fall R iver ’s Fully Cooked Wild R ice is high-protein goodness in seconds

The only cereal grain native to Nor th America, wild rice is not even a rice at all. I t is the seed of Zizania palustr is, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley in the shadows of the Sier ra Nevadas Fall R iver Wild R ice 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 fallriver wildrice com

enced the most extreme drought in the countr y ’s histor y, with 24 million people already affec ted

The International Rescue Committee (IRC ) began its work in Ethiopia over 20 years ago, and this year, Liquid I.V. is providing $500,000 to restore and expand access to clean water sources for over 38,400 drought-affected individuals This funding will meet critical water, sanitation and hygiene needs by rehabilitating infrastruc ture and providing training to local communit y members within the South Omo Zone

University of California, Los Angeles (UCLA) Sustainable LA Grand Challenge

While Liquid I V continues to suppor t global populations affec ted by crises, its team also recognizes the oppor tunity for clean water access innovation in its own back yard – Los Angeles

The UCLA Sustainable LA Grand Challenge tackles climate change by leveraging interdisciplinar y, universit y-wide research, exper tise and education with

its public and pr ivate par tners to help transform Los Angeles Liquid I V is suppor ting the challenge by providing $542,986 to fund three water security projec ts:

• An Undergraduate R esearch S cholars Program

• An Equit y, Diversit y and I nclusion Graduate Fellows Program

• A Faculty Research Projec t

The company believes these programs will suppor t the development of nex tgeneration climate and sustainability solutions

Liquid I V ’s approach to expanding water security is driven by the values of communit y empowerment, innovation and equity to create long-lasting, sustainable impac t These grants mar k a bold new chapter for the company ’s Impac t work , which couldn’t be done without the suppor t of the Liquid I V community

For more information, go to w w w liquid -iv com or stop by booth #N1703 and booth #3815.

Trace Minerals to Remineralize the World

Trace M inerals, Amer ica’s No 1 selling trace mineral, liquid magnesium and per formance nutrition brand according to SPINS®, and the leading provider of trace mineral-based supplements for 50 years announces, “ We’re Here to R emineralize the World!” Trace Minerals offers produc ts to help people ever y where remineralize their bodies – achieving and maintaining the ideal level of trace minerals that are just right for them – because the company k nows the profound impac t it can have on consumers’ ability to live better ever y single day.

TMSPORT LYTE Pak

TMSPORT LY TE Pak provides a delicious and easy way to provide your body with more salt and elec trolytes When you sweat during exercise or strenuous physical ac tivit y, your body is depleted of elec trolytes and needed salt Replenish your body with salt and elec trolytes to increase and maintain energy, avoid sluggishness and prevent dehydration The produc t is available in three great flavors: Orange Salt, Citrus Salt and Watermelon Salt flavor 30 stick packs, SRP $34 99

Gummy Produc ts

Trace M inerals’ entire line of gummies is gluten free, cer tified vegan/vegetarian, plant based, naturally flavored and contains no gelatin.

M en’s Multi Gummies boast 17 vitamins and minerals, full spec trum ionic trace minerals and additional nutrients that help suppor t the nutritional needs of men Orange Mango Coconut flavor, 60 count, 30 ser vings, SRP $27 99

Women’s Multi Gummies contain more than 13 vitamins, minerals and essential nutrients plus full spec trum ionic trace minerals for the nutritional needs of women B er r y Lemonade flavor, 60 count, 30 ser vings, SRP $27 99

Kid’s Multi Gummies is a multivitamin and multimineral that has been specifically for mulated for the nutr itional needs of children, including 19 vitamins, minerals and essential nutrients to help suppor t healthy growth and development Orange flavor, 50 count, 30 ser vings, SRP $24 99

TMAncestral line

The company ’s TMAncestral line is a primal fuel that helps put back into your diet what M other Nature intended, much of which our moder n diet has slowly taken out.

B one & M ar row provides 3,000 milligrams of beef matrix, bone marrow and bone car tilage 180 capsules, 30 ser vings, SRP $51 99

Wholefood M inerals provides 1,450 milligrams of wildflower bee pollen, 627 milligrams of ancient sea salt, 50 milligrams of Atlantic kelp and a full spectrum of trace minerals from ConcenTrace®. 180 capsules, 30 ser vings, SRP $27 99

Beef Tallow provides 3,000 milligrams of beef tallow 180 capsules, 30 ser vings, SRP $28 79

Liquid Omega-3

Adult Liquid Omega-3 provides suppor t for a healthy ner vous system, immunity and cognitive func tion. I t boasts 1,216 milligrams of Omega-3s and has been molecularly distilled for guaranteed purity Orange flavor, 8 ounces, 48 ser vings, SRP $36 99

Children’s Liquid Omega-3 provides suppor t for a healthy ner vous system, immunity, eyesight and cognitive function I t boasts 608 milligrams of Omega3s and has been molecularly distilled for guaranteed pur it y Orange flavor, 8 ounces, 96 ser vings, SRP $36.99.

For more information, go to w w w trace minerals com or stop by booth #3937

CII Foods – Your S olution Provider

CII recognizes that its customers want qualit y produc ts from a company who cares. CII is proud to create food ingredients that not only look great, but have a delicious and wholesome taste The company ’s food par ticulates add flavor, color and charac ter to numerous food applications such as baked goods, cereal, confectioner y and ice cream Unlike most fat-based or sugar-based par ticles, CII’s Flav-R-Bites® and Flav-R-Swirl® stand up to heat, moisture, are shelf stable and they make your produc ts look and taste better!

Flav-R-Bites don’t have to be sweet

They can add color and flavor accent to chips, pizza, frozen dinners and even dog treats Create flavor and swirl effects in bread produc ts by adding Flav-R-

O ver 125 Years of Coconut Produc t Excellence

Frank lin Baker, Inc has been the premier Philippine supplier of coconut ingredients to the global food and beverage marketplace for over 125 years. The company ’s produc ts are produced from the freshest coconuts available at one of its three manufac tur ing facilities, where proprietar y processing is utilized to ensure freshness and long shelf stabilit y Frank lin Baker maintains full control of the entire process from tree through shipment

Frank lin Baker is ahead of the game in produc t and process ver ification capabilities, operating microbiology laborator ies that are accredited to ISO 17025 standards I ts pathogen detec tion system uses an automated method based on polymerase chain reac tion (PCR) technology to detec t the presence of salmonella and lister ia in produc ts and sur faces This technology focuses on specific DNA fragments, amplifying a target DNA sequence and subsequent polymerization This advanced system is more sensitive than other microbiological methods, detec ting as low as one cell per 25- or 375gram por tion. Test results are available in less than 24 hours compared to more than five days using conventional methods

The manufac tur ing sites of Frank lin Baker are Grade AA and AA+ BRCGS certified, which confir ms the company ’s commitment to maintaining the highest standards of food safety, product quality and regulator y compliance The BRCGS Global Food Safety Standard (BRCGS) is adopted by over 22,000 sites in more than 130 countr ies, which makes Frank lin Baker “A Cut Above the Rest ”

Frank lin Baker ’s ex tensive por tfolio of coconut produc ts hold wide -ranging third-par ty cer tifications and awards, including Non- GMO Projec t Ver ified, Fair Trade USA, BRCGS, USDA, JAS, UE Organic, ISO 9001:2015, ISO 22000:2018, ISO 17025, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laborator y, SEDEX (SME TA), Kosher and Halal cer tified Additionally, Frank lin Baker holds the 2016-2023 Award of Excellence, Amer ican M aster of Taste & Gold Medal Endorsement and the 2018-

Swirl, CII’s pre -blended mixes The company ’s produc ts are fully customizable regarding flavor, color, size and tex ture. All of CII’s produc ts can also be customized to meet any ingredient restrictions that your projec t might have like natural, gluten-free, non- GMO, organic or no sugar added

Plant-based proteins are increasingly impor tant to consumers and CII manufactures a full line of custom plant-based protein crisps and Tex turized Plant Proteins ( TPP) for the health and wellness and plant-based meal markets. Some of the sources that CII utilizes are chick pea, fava, wheat, r ice and other specialt y plant proteins

New as of Fall 2022, CII is also offering clusters, granola and panned items at its

new facilit y in St. Joseph, M issour i B y combining w h o l e - g r a i n goodness with health and wellness components, such as SlimBiome®, the company ’s cluster produc tion will add new produc t offerings with limitless possibilities These produc ts will fit well into the cereal and snack markets to add value to your items

In its new St Joseph facility, CII has the capability to run your raw flours and ingredients through its Heat Treatment Processing equipment to significantly reduce pathogens to an acceptable level in your ingredients. Flour produc ts can be wheat, pea, soy, rice, corn and many others.

2023 B everage Champion by Chefs in America.

Frank lin Baker is pleased to be a cofounder of the Coconut Coalition of the Amer icas (CC A), a non-profit organization founded in mid-2017, largely to challenge negative perceptions about coconut produc ts The CCA is dedicated to upholding sound and credible science, responsible communications and sustainable and transparent prac tices around all coconut produc ts. Frank lin Baker is a member of the Executive Board, the Marketing and Communication committee, the M embership committee and ser ves as a technical advisor

Frank lin Baker offers bulk , foodser vice and retail pack aging options to meet your business needs and forge a trusted coconut supply chain par tnership

For more information, go to w w w .franklinbaker.com, email info-us@franklin baker com or stop by booth #5309

CII is unique in its abilit y to innovate beyond standardized food products The company is dr iven to craf t unique solutions for each of its customers and have designed its innovation processes to adapt to customer needs.

Even as CII expands its operations, it maintains an agile, entrepreneur ial mindset that sets the company apar t from larger producers who do not share CII’s passion to create CII’s patented manufac tur ing processes allow for greater efficienc y and returns on ever y dollar its customers invest For more information, go to ciifoods.com or stop by booth #122.

Mexic an Food Brand Finds Its Edge with Eye - Catching Car tons

For more than 70 years, La Preferida® has been k nown as “ The Preferred” name for authentic M exican ingredients, and for good reason. A customer-first philosophy and dr ive to innovate has helped the family brand compete against corporate giants for decades

In the midst of the eco -friendly movement, the company has taken a tur n from traditional aluminum cans to a package typically reser ved for soups and broths: Tetra Recar t®

The initial launch will include a red and green enchilada sauce that are both USDA cer tified organic and gluten free. Crafted by a corporate chef, these enchilada sauces highlight fresh and inviting ingredients including organic tomatillos, green chiles, jalapeños and roasted peppers Both varieties are mild in flavor and infused with an ar ray of spices such as cumin and garlic In place

of traditional flour, organic ground yellow corn masa flour is used as a glutenfree alternative.

Wi t h s h e l f s p a ce at a p re m i u m , Te t ra R e c a r t s e r ve s a s a m u l t i - f u n c t i o n re t a i l s o l u t i o n D u e t o t h e c o m p a c t n a t u r e and “always for ward-facing” pack aging, retailers can expec t an improvement in re s to c k t i m e by u p to 3 0 p e rce nt Ca rt o n s c a n h o l d u p t o 4 2 p e r c e n t m o r e p ro d u c t co m p a re d to o t h e r co nt a i n e r s I t a l s o h a s t h e l o we s t p a c k a g e we i g h t a t o n l y 5 6 g r a m s, w h i c h c a n m i n i m i ze e n v i r o n m e n t a l t a xe s a n d f e e s d u r i n g t ra n s p o r t at i o n . Te t r a R e c a r t h a s l o n g b e e n a m a i ns t a y o n r e t a i l s h e l v e s a c r o s s E u r o p e a n d L a t i n A m e r i c a b u t h a s ye t t o re a c h i t s f u l l p o t e n t i a l i n t h e U n i t e d S t a t e s T h a t ’s w h y L a P r e f e r i d a i s e x c i t e d t o l a u n c h t h i s f i r s t - o f - i t s - k i n d o r g a n i c p ro d u c t h e re i n t h e U n i t e d S t a t e s w i t h

S unday Night Foods Desser t S auces

R ich, velvet y, luxurious M ade from the highest- qualit y ingredients on Ear th, Sunday Night Foods’ award-winning premium desser t sauces are pure chocolate ganache in a jar. Using a classic French technique, Sunday N ight Foods makes each small batch with legendar y Guittard chocolate and cocoa, cane sugar, fresh cream and butter, pure N ielsenM assey vanilla and sea salt to create chocolate euphoria

Founder Eileen G annon created the brand so people can easily enjoy feeling comfor t, care and k indness on any day of the week The company wor ks with the national Alliance on Mental Illness in the hope that, through baking, ever yone can stay present, find purpose and create joy within and around them

For more information, go to w w w sundaynightfoods com

S chuman C heese Cello S imple Pleasures Trays

After winning a gold sofi award for its Cello Copper Kettle Snack Packs, S chuman Cheese debuted a handful of produc ts last year, including Cello Simple Pleasures Trays.

Carefully curated by cheese exper ts, each Simple Pleasures tray includes a selec tion of premium Cello cheeses paired with delicious quality snacks that can be enjoyed separately or even better to -

gether Simple Pleasures Trays are prepor tioned, ready to ser ve and made up of creative combinations of delicious flavors and tex tures that per fec tly complement each other. These trays can be ser ved as an appetizer, or as par t of the popular grazing table trend

For more information, go to w w w schumancheese com

Additionally, La Preferida will also be introducing an organic version of its topselling boxed Spanish Rice Ready in less than 20 minutes, the rice will feature traditional Latin flavors such as cilantro, an-

natto, cumin, tomatoes and bell peppers Made with 100 percent long grain rice and vegan/vegetarian friendly!

For more information, go to w w w lapreferida com or stop by booth #1525

Buholzer Brothers Muenster

K londike Cheese Company ’s Buholzer Brothers Muenster cheese is craf ted by Wisconsin cheesemakers, at a familyowned plant that has been mak ing cheese at the same location since 1925 The secret to Klondike’s exceptional qualit y is the combination of using state - of-the ar t equipment, propr ietar y recipes and time -honored traditions of cheesemak ing Sourcing local cow ’s milk and high- qualit y ingredients, made in Wisconsin, so you k now it can only be the best Muenster is an orange r ind cheese that is semi-firm with a creamy tex ture that gets even creamier with age Per fec t for grilled cheese, scrambled eggs or pizza Buholzer Brothers Muenster comes in a 6-pound loaf, 15-pound long john, 2pound slices, 8- ounce chunk and an 8- ounce retail slice pack

T h e f a m i l y o f B u h o l z e r c h e e s e s , w h i c h i n c l u d e s M u e n s t e r, B r i c k ,

H a v a r t i , D i l l H a v a r t i , J a l a p e ñ o H a v a r t i , H o r s e r a d i s h H a v a r t i a n d G o u d a . N o w y o u c a n h a v e a f u l l l i n e o f B u h o l z e r B r o t h e r s B r a n d i n y o u r d e l i a n d d a i r y c h e e s e c a s e s

For more information, go to www buholzerbrothers com

NEW! Sweet S outhern by Bone S uckin’ S auce

Ford’s Gourmet Foods is introducing a new twist on their flagship Bone Suck in’ Sauce®. Ford’s Gourmet Foods is the Master Distributor for Bone Suck in’ Sauce. Bone Suck in’ Sauce Sweet Southern™, available in both original and hot, brings all the flavor that BSS fans expec t with the unique addition of pure cane sugar This creates a savor y sweetness that will be an exciting addition to your grilling pantr y “Although most customers consider BSS their favorite barbeque sauce, Sweet Southern is probably the closest we have come to a traditional barbecue sauce,” said Patrick Ford, Vice President of Ford’s Gourmet Foods “Using cane sugar versus molasses and honey add to the depth of caramelization and creates this incredibly unique flavor that still lets you k now it ’s Bone Suck in’ Sauce but has a personality all its own We’re excited for our customers to tr y it ” Like all Bone Suck in’ Sauce products, Sweet Southern is non- GMO, gluten free, contains no high fruc tose corn syrup and is Kosher cer tified. Ford’s will present Sweet Southern and the rest of its full product line in booth #5282 at the show

About Ford’s Gourmet Foods

Ford’s Gourmet Foods is a four th generation, R aleigh, Nor th Carolina-based family business that creates and distributes some of the world’s greatest tasting non- GMO, gluten free Kosher cer tified foods including Wine Nuts and Fire Dancer Jalapeño Peanuts and the inter-

nationally acclaimed B one Suck in’ Sauces – the only barbecue sauces rated No. 1 by Newsweek , Food & Wine and many others.

Bone Suckin’ Meatloaf

The best meatloaf recipe ever!

Yield: 4-6 ser vings

Ingredients:

• B one Suck in’ Sauce Sweet S outher n, 1/2 cup

• Ground Beef, 1 1/2 pounds

• Onion, 1 Medium, Diced

• Breadcrumbs, 1 cup toasted

• Egg, 1 Beaten

• Salt, 1 1/2 teaspoons

• Pepper, 1/2 teaspoon

Instruc tions

1 Preheat the oven to 350˚F

2 Combine all ingredients in a loaf pan

3 Place the loaf pan in the oven for one hour at 350˚F.

4. Baste with additional B one Suck in’ Sauce Sweet S outher n dur ing cook ing time

5 Enjoy!

Bone Suckin’ Chicken

Super easy and Bone Suckin’ Good!

Yield: 4-6 ser vings

Ingredients:

• B one Suck in’ Sauce Sweet S outher n,

1 18- ounce jar

• Whole Chicken, quar tered or eighths

White Coffee an Industr y Leader

White Coffee is a family- owned, cer tified woman- owned business, star ted in 1939 As third- generation impor ter of fine Arabica coffee, White Coffee sells the finest coffees to thousands of residents in New Yor k and across the United States each year As the company has grown, White Coffee has helped pioneer the growth of the

specialty coffee industr y Today, White Coffee continues to be an industr y leader in sourcing and roasting the finest coffees available as well as featur ing wor ld-famous licensed brands such as newly added Peanuts, Baileys and Mars Wrigley,

Guan’s Mushroom: O ne Place for All Your S pecialty Mushrooms

Guan’s Mushroom is a family- owned mushroom grower and distributor based in Los Angeles, California The company was first star ted in 1996 by Juliet and David Guan, selling mushrooms from their small garage in Fremont Since then, the company has expanded to locations in five metropolitan cities: Los Angeles, San Francisco, Philadelphia, New York City and Toronto “ What really sets us apar t from other companies is our commitment to specialty mushrooms. Whether it was the first shipment of shiitake mushroom we had flown in from overseas or the first

farm we built in Ventura dedicated to shiitake and oysters, we have always put our focus on specialty mushrooms and always will,” says Jack Guan, Business Development for Guan’s Mushroom

I n the ear ly 2010s, Guan’s built three far ms along the Pacific coastline dedicated to providing the local Califor nia market with fresh specialty mushrooms With a total growing space of 1 5 million square foot and per fec t growing conditions and temperatures offered by the Califor nia coastline, Guan’s is able to grow mushrooms all year round

Instruc tions

1 Preheat oven to 350˚F (set oven rack to middle position).

2. Pat chicken dr y with paper towels and place on bak ing pan lined with aluminum foil

3 Season both sides of chicken with salt and black pepper

4 Bake chicken for 45 minutes

5 Pour Bone Suck in’ Sauce Sweet Southern over the chicken, turning the pieces over with tongs to coat both sides

6. Bake for about 15 more minutes, until the internal temperature reaches 165˚F.

7. Enjoy!

For more information, visit w w w bonesuckin com, call 919 833 7647 or stop by booth #5282

to name a few The company has built its business one customer at a time, cup by cup, with excellent quality and attentive customer ser vice

White Coffee is based in Long Island City, New York, and is a third-generation, cer tified woman- owned business, in operation since 1939. Its products are available in retail outlets throughout the United States and online

For more information, go to w w w white coffee com

Specialt y mushrooms are defined as any species of mushrooms not belonging to the genus Agaricus (white button, crimini, por tabella) Some of the most popular varieties include shiitake, oyster, k ing oyster and maitake.

“M y favor ite specialt y mushroom is shiitake mushrooms Shiitakes have this ear thy but umami flavor that you really cannot get from any other mushrooms,” says Juliet Chu, Vice President for Guan’s Mushroom

Specialty mushrooms have seen a tremendous growth in the retail sector According to data collected by the Mushroom Council, specialty mushroom sales in 2015 was $43.6 million and doubled to

Ar iston infused S ea Salts & H imalayan Rock Salt are just one of the newest produc t lines at Ar iston Specialties in 2022 They are not only a gour met food, but also have their own adjustable mill, making it a nice k itchen tool These seven delicious items are a must for ever y k itchen in the United States!

• Plain Greek Sea Salt

• Plain Pink Authentic Himalayan Rock Salt

• Greek Salad Infused Sea Salt (Oregano,

• Rosemar y, Sundried Tomato)

• Garlic & Basil infused Sea Salt

• Lemon & Turmeric infused Sea Salt

• Black Ink infused Sea Salt (Cuttlefish Ink)

• Smoked infused S ea Salt (Smoked Beechwood)

Collec t them all and make a lovely and tasty display in your store Order direct or on Faire at aristonspecialties faire com Ar iston Specialties looks for ward to ser vicing your store

For more information, visit booth #N1516, call 860 263 8498 or go to w w w ariston specialties com

$91 9 in 2020

In just five years, grocery stores were selling twice as much specialty mushrooms, showing the growing demand and popularity among consumers

“ We are ver y excited for the future of our company as well as the future for the mushroom industr y. We see more and more consumers eating mushrooms and discovering all the different varieties of specialty mushrooms There is no better time to tr y mushrooms than the present!” says Jim Guan, far m manager for Guan’s Mushroom

For more information, go to w w w .guansmushroom.com or email info@guansmushroom.com.

Tabletree C herr y Juice

Turns out the state best known for its big sk ies also has something to brag about on ground level, too Tabletree M ontana’s Cher r y Juice uses Flathead Lake cherries, a touch of honey and a dash of cinnamon as its natural preser vatives for an award-winning juice gaining attention wor ldwide G ar y and Susan Snow have developed a propr ietar y system that produces quality, healthy and nutritious produc ts (expec t new produc ts soon) Taken alone, the Cherr y Juice has nutritional benefits, but is great for cooking and cocktails

For more information, go to w w w .tabletreejuice.com.

Mooney Farms Welcomes You to the Bella S un Luci Italian Kitchen

B ella Sun Luci is on a mission to transform any home cook into an I talian chef! The California-based brand will debut its new I talian K itchen produc t line at the Global Produce & Floral Show. Bella Sun Luci’s Italian Kitchen line includes ar tisan salad dressings made from 100 percent olive oil and a Tuscan Rub that is low sodium and MSG-free!

Woman- owned and family- operated, B ella Sun Luci stays true to its roots, sourcing local and high- quality ingredients, including California- grown tomatoes and extra virgin olive oil for this new produc t line The brand is especially proud to feature only 100 percent olive oil in the new line of premium salad dressings.

“ We created our home -st yle salad dressings, so you don’t have to They ’re made the way you would prepare them at home, with 100% olive oil and fresh, flavor ful ingredients,” says Mar y Mooney, O wner and Chief Executive O fficer of Bella Sun Luci “Our new line, including the salad dressings and sun- dr ied tomato seasoning, br ings authentic

Able Freight – Increasing Customer Visibility With D ataHub

As a perishable logistics company, Able Freight does not shy away from technological advancements When it comes to customer visibilit y and transparenc y, Able wants to provide only the best customer shipment track ing capabilities with ease and without the frills of complicated technology

Enter DataHub®, Able Freight ’s shipment track ing por tal, where customers can track their shipments in real time from their computers and mobile phones

“ Technology is changing how Able Freight does business I mproved tech-

nology, such as DataHub, increases produc tivit y in the supply chain and helps to minimize costs and er rors,” explains Orlando Wong, Able Freight ’s CEO W i t h t h e c o m p l i c a t i o n s , s u c h a s d el a y s , t h a t C O V I D b r o u g h t t o t h e s u pp l y c h a i n , i t i s n o s u r p r i s e t h a t A b l e’s c u s t o m e r s w a n t m o r e v i s i b i l i t y o f t h e i r s h i p m e n t s ’ s t a t u s . D a t a H u b p r ov i d e s o n e - s t o p, r e a l - t i m e v i s i b i l i t y o f a l l t h e r e l a t e d d o c u m e n t s o f t h e c u st o m e r ’s s h i p m e n t s a n d a l l o w s f o r p r o a c t i v e r e s o l u t i o n s a n d c o m m u n ic a t i o n s DataHub benefits include real-time

Tor tuga Tennessee Whiskey S pice Cake

Tor tuga is a world-renowned brand that continues to lead the gourmet and spirit cakes categor y by heavily focusing on innovation and ensur ing that its consumers are presented with innovative and new options.

Tor tuga has been doing business with the cruise channel, major big box retailers in Nor th Amer ica, depar tment and grocer y stores and the gifting sec tor for

over 35 years Given the company ’s recent success with evolving from its world-famous rum cakes and creating a new cake with bour bon, the Kentuck y Bourbon Butter Cake, Tor tuga continues to explore the spirits world.

From this evolution, Tor tuga’s Southern Trio range was born, which consists of Kentuck y B our bon Butter Cake, M oonshine Apple Pie Cake and the

homemade flavor and convenience to your k itchen!”

I n three delicious flavors, there’s a dressing to pair per fec tly with any salad: California Vinaigrette made with sweet oranges and wildflower honey, Sonoma

unique, high- quality, delicious produc ts for over 30 years Their expansion to the I talian Kitchen line is an oppor tunity to bring rich I talian flavor and wholesome California ingredients into ever y k itchen

About Mooney Farms & Bella Sun Luci

Vinaigrette rich with garlic and sun-dried tomatoes and Balsamic Vinaigrette featuring Di Nigris world renowned I talian Balsamic Vinegar from I taly

As the first and only U S producer of sun- dried tomatoes packed in 100 percent olive oil and creators of the only plant-based tomato jerky on the market, B ella Sun Luci has been pioneer ing

shipment status, dashboard with geolocation of in-flight shipments, can be displayed in five different languages, standard and customizable repor ts, customizable shipment event notifications and messaging, access to connec ting flight details, visibilit y of temperature tracker details and so much more R ecently, the features of DataHub have expanded to give more visibility to customers outside the app (no login required) These features include email and WhatsApp notifications with a shipment track ing link , allowing customers to have immediate shipment visibility.

Since its release, DataHub has been utilized by top accounts to track the status of their shipments With more customers jumping onto DataHub, they can rest assured about the status of their

newest addition, Tennessee Whiskey Spice Cake. I t is carefully craf ted with Tennessee Whiskey ’s r ich aroma and complex flavors and the distinc t notes that emerge from the spices All three flavors are available in the standard sizes – 4 ounces, 16 ounces and 32 ounces.

Founded in 1986, M ooney Far ms is a third- generation, cer tified womanowned, family company rooted in qualit y, integrit y and family values that has grown to be the premier producer of sun- dried tomatoes in olive oil in the United States Based in Chico, Califor nia, M ooney Far ms has a 100,000-square -foot facility and 200-year- old olive trees planted among rows of lavender and rosemar y, which reflec ts the family ’s rich histor y in the Mediterranean. I ts flagship produc t line, Bella Sun Luci, features premium Califor nia- grown and M editerranean-inspired foods created from authentic family recipes The B ella Sun Luci line is best k nown for Sun Dr ied Tomatoes and Sun Dried Tomatoes in Olive Oil with a distinctively fresh and sweet flavor from being dr ied under the Califor nia sun and always packed in 100 percent olive oil. They add authentic Mediterranean flavor to homemade appetizers, salads, sandwiches, pizzas, pasta, and more

For more information, email sales @mooneyfarms com, go to w w w bella sunluci com or follow the company on Instagram, Facebook and Pinterest

cargo in an ever- changing supply chain atmosphere

DataHub is just one of the many technology offer ings produced by Able Freight when it comes to increasing efficienc y for the Able staff and customers alike.

For more information, go to w w w ablefreight com or call 310 568 8883

Tor tuga’s new selec tion of spirit cakes are inspired by Amer ica’s oldest and traditional delec table recipes and give consumers the oppor tunity to experience unique flavors charac ter ized by bold notes and magnificent richness

For more information, call 786.817.6880 or go to www.tor tugaimpor ts.com.

Exotic Fruit From Belen Trading

At B elen Trading, family is impor tant

B elen Trading is a family business that wishes for nothing more than to be able to share the love it has for produce Specializing in exotic and tropical fruits, Belen Trading is k nown for bringing the joy of fruits readily available in Latin America with the rest of the world.

WI th suppliers all over Latin America, B elen Trading has relationships with a large diversit y of people and an even larger var iet y of produc ts year-round This way, B elen Trading can guarantee customer satisfac tion and become a de -

Produc ts from Arizona C hile Roasters

M cBroom M etal Wor ks, dba Ar izona Chile Roasters, is a family owned and operated manufac turer of steel construc ted chile and cor n roasters, for commercial or home use The company has been building roasters since 1999 and is still passionate about its products, its customers and its business

Ar izona Chile R oasters’ commercial chile roasters are made in four different commercial barrel sizes to suit your business needs and/or customer base, and are offered with regular or food grade

pendable and reliable source of produce for its clients

B elen Trading specializes in exotic fruit Its produce options include, but are not limited to: rambutan, dragon fruit, star fruit, mangosteen, longan, papaya and mango. The produce is carefully selected to ensure the highest possible caliber and taste. To achieve this, founder Hec tor Fernandez keeps close relationships with ever y individual supplier and personally visits them to conduct quality tests regularly Belen Trading prides itself on always providing the best possible

fruit to its clients. Belen Trading is not only interested in sharing exotic fruits with others, but one of B elen Trading’s most impor tant goals is also to help farmers in Latin Amer ican countr ies grow and become successful. O ver the past few years, the company ’s suppliers’ businesses have grown exponentially alongside Belen Trading, creating opportunities for not just Belen Trading and its clients, but also for those who are responsible for the excellent qualit y and care for its produce These flourishing re -

lationships between suppliers and Belen Trading also have a positive impac t on the economy of Latin Amer ican countr ies, a mission B elen Trading values greatly B elen Trading aims to expor t tropical fruits all over the world and help the hardworking Latin Amer ican far mers become fair ly compensated for their impor tant labor With a large net wor k of sk illed suppliers who also focus on quality and share the same values, Belen Trading became an increasingly dependable source for produce all over the countr y

clar ified r ice syrup, r ice maltodex tr in syrup and solids, tapioca syrup, tapioca maltodextrin and solids, agave syrup, inulin, cane sugar, inver t syrups, molasses, honey, r ice milk powder and coconut sugar and syrup. The company also has the abilit y to make custom blends and sweetener systems.

All of Suzanne’s Specialties industrial products have been verified by the NonGMO Projec t

family who owns it Early star tup struggles and difficulties become ingrained in its culture and fixed in its corporate identity My father ’s struggles in establishing our company set our culture at Wisdom Natural Brands®, makers of SweetLeaf® Stevia. When my father, James May, first introduced stevia to the U.S. market 40 years ago, he fought an uphill battle. Simply put, large ar tificial sweetener companies did not want him to succeed Stevia was a plant from S outh America and naturally 30 times sweeter than sugar without calor ies To the growing ar tificial sweetener industr y of the 1980s, stevia was “enemy No 1 ” Nevertheless, my father persevered amidst challenges to ultimately succeed in establishing a vibrant natural sweetener industr y What constantly propelled him was his cr ystal- clear vision of what a future without sugar or ar tificial sweeten-

stainless steel bar rels expanded metal The three sizes of table top chile roasters are designed for those customers with a need for a smaller roasting batch.

The wheel-mounted cor n roaster has a ro t i s s e r i e o f s i x fo o d g r a d e s t a i n l e s s s t e e l t r a y s – h a n d c r a n k o r m o t o r i z e d A l l t h e c h i l e a n d c o r n r o a s t e r s a r e p i p e d f o r p r o p a n e g a s a n d i n c l u d e h o s e w i t h h i g h - p r e s s u r e a d j u s t a b l e re g u l a t o r

Ar izona Chile R oasters combines exper tise with the highest standards for

Suzanne’s Specialties offers an I nfantSafe® version of all of its rice syrups This unique produc t contains less than 10 ppb for arsenic and lead, meeting the FDA standard for dr ink ing water I t is available in all DE levels

T h e c o m p a n y p a c k s i t s i n d u s t r i a l produc ts in pails, drums, totes and tank w a g o n s . A l l p r o d u c t s a r e a v a i l a b l e i n o r g a n i c w i t h m o s t a v a i l a b l e i n a c o nv e n t i o n a l v e r s i o n a s w e l l S u z a n n e’s p r o m i s e s t h a t a l l o f i t s p r o d u c t s a r e m a d e w i t h o n l y t h e h i g h e s t q u a l i t y o r-

ers would look like. I now find myself tasked with the challenge and oppor tunity to build upon that vision and move my father ’s company – my family ’s company – into the future

Evolving your longtime family business into the future presents many challenges and oppor tunities I n the last years of my father ’s life, we of ten discussed how to move the company forward, how to evolve it, and at the same time stay true to the legac y he built He was ver y clear that the vision that would guide me – and our company – into the future had to be my own I decided my primar y task was to ensure the founding principles and values of the company remained while we embraced new science and technologies, confronted a changing competitive landscape, explored new markets and channels and provided new wellness options for our consumers.

Second-generation family-run businesses work best if the original passion

customer ser vice and qualit y produc ts. Whether you have a question or a concern you’d like to address, you can count on Arizona Chile Roasters to give you the attention you deser ve I t is par t of providing the quality customer ser vice that customers have come to k now from Arizona Chile Roasters

With roasters hand made in the United States, the manufac turer was selec ted for the state of Arizona to display at the M ade in Amer ica Produc t Showcase at the White House in July 2019

For more information, go to w w w arizonachileroasters com or contact Derryl or D aphne McBroom at 520 825 8717 or mcbroom@arizonachileroasters com

g a n i c a n d a l l - n at u ra l i n gre d i e nt s E a c h o n e i s s u r e t o g i v e y o u r f o r m u l a s a n d a p p l i c a t i o n s “ S w e e t n e s s t h e Wa y M o t h e r N at u re I nte n d e d ™ ”

Suzanne’s Specialties also provides a line of retail produc ts These include flavored r ice syrups and traditional offerings such as organic wildflower honey and organic rice syrup. Pack sizes on its retail line range from jars to gallons to tubs to pails

Suzanne’s can ser vice the needs of a household, restaurant, small baker y or

and continuing vision remain. Founders often identify ver y strongly with their businesses This can lead to overconfidence bordering on arrogance that makes it difficult to notice changes in the competitive landscape, or even to hold onto favorite products that have long since lost their competitive edge In our company, past innovations gave us our preeminent market position many years ago, but those innovations were copied and sometimes eventually bettered We had to accept the new competitive landscape and alter the paradigm we operated in, to create new value and establish a new competitive advantage different from the one my father created many years ago

Finally, I have noticed that oppor tunities for growth and expansion as you move into the future can seem ubiquitous. At SweetLeaf, expor ters and international distr ibutors have consistently sought us out for introduc tion into their markets because of our position as the

institution Visit w w w suzannes-specialties com for more information on these products or to shop in its easy-to-use online store

With distribution facilities on both the East and West coasts and a diverse produc t line, Suzanne’s Specialties has the ability to ser vice your company ’s specific needs.

For more information, go to w w w suzannes-specialties com or stop by booth #1634

top natural sweetener brand in the natural channel We have learned, however, that focusing on a few mar kets proactively with the right planning, preparation and investment br ings greater success than being reactive and just taking whatever oppor tunit y comes our way Maximum weight of effor t on a few goals will be more impac tful than tr ying to accomplish ever ything that is before you. S ometimes those few goals demanding a weight of effor t now are the prover bial “ low-hanging fruit ” that will ser ve to prepare your company for something greater I t is said that innovation is the lifeblood for all business, but the key for family business is to stay true to the founding pr inciples and values your or iginal consumers and par tners latched onto, even as you update the founding vision for the future.

For more information, go to w w w sweetleaf com or stop by booth #616

Family Business (Cont ’d. from p. 1)

Suzanne’s Spec ialties (Cont ’d. from p. 1)

Varstar Ready

for C hallenges and O ppor tunities

Varstar Alliance is a leading freight brokerage company and trusted provider of transpor tation ser vices across the Nor th American supply chain. The Varstar networ k of transpor tation companies and logistics professionals is also dedicated to providing successful solutions that meet the diverse needs of their individual customers in today ’s rapidly changing marketplace

Ford’s Gourmet Foods is the Master Distributor for Bone Suck in’ Sauce Bone Suckin’ Sauce Sweet Southern™, available in both original and hot, brings all the flavor that BSS fans expect with the unique addition of pure cane sugar This creates a savory sweetness that will be an exciting addition to your grilling pantry “Although most customers consider BSS their favorite barbeque sauce, Sweet Southern is probably the closest we have come to a traditional barbecue sauce,” said Patrick Ford, Vice President of Ford’s Gourmet Foods. “Using cane sugar versus molasses and honey add to the depth of caramelization and creates this incredibly unique flavor that still lets you k now it ’s Bone Suckin’ Sauce but has a personality all its own We’re excited for our customers to try it ” Like all Bone Suckin’ Sauce products, Sweet Southern is non-GMO, gluten

S L : L i q u i d I V s e l l s a f u n c t i o n a l hyd r at i o n p o w d e r t h a t , w h e n a d d e d t o w a te r, p ro m o te s i n c re a s e d a b s o r p t i o n o f wate r a n d o t h e r a d d e d v i t a m i n s a n d m i n e ra l s to p ro m o te p ro p e r hyd rat i o n , which may help whole body health and we l l n e s s

NH: When did you star t work ing for Liquid I V ?

SL: I star ted wor k ing at Liquid I V in March 2016 I was one of the first 10 employees at the company.

NH: So, you’ve watched Liquid I V grow from a star tup to a well- established brand

SL: I have! I t ’s been incredible to watch a brand with such focus and dedication grow Liquid I V has grown more than 400 percent since 2020 due to the creativity, dedication and hear t of its team.

NH: 400 percent since 2020 is quite significant! How do you think that your sustainability and clean water access work affec ts the company ’s growth?

S L : L i q u i d I V ’s p r o d u c t w o r k s , a n d i n s o m e ways, i t fe e l s l i k e i t s e l l s i t s e l f B u t we a l s o l i ve i n a t i m e w h e re m o s t c o ns u m e r s w a n t t o k n o w t h a t t h e p ro d u c t

Like nearly all businesses and families over the past two and half years, Varstar has dealt with the challenges posed by COVID -19. Varstar has emerged as a stronger company – a company that is ready for the future

G oing for ward, the focus of Varstar ’s business remains on providing exceptional ser vice to customers, which has meant doubling down on a commit-

free, contains no high fructose corn syrup and is Kosher certified Ford’s will present Sweet Southern and the rest of its full product line in booth #5282 at the show

About Ford’s Gourmet Foods

Ford’s Gourmet Foods is a fourth generation, Raleigh, North Carolina-based family business that creates and distributes some of the world’s greatest tasting non-GMO, gluten free Kosher certified foods including Wine Nuts and Fire Dancer Jalapeño Peanuts and the internationally acclaimed Bone Suckin’ Sauces – the only barbecue sauces rated No 1 by Newsweek, Food & Wine and many others.

Bone Suckin’ Meatloaf

The best meatloaf recipe ever!

Yield: 4-6 ser vings

Ingredients

• B one Suck in’ Sauce Sweet S outher n,

t h a t t h e y ’re b u y i n g i s n o t j u s t g o o d fo r t h e m , b u t g o o d fo r t h e i r c o m m u n i t i e s a n d p l a n e t I t h i n k L i q u i d I V ’s p ro d u c t d o n a t i o n w o r k , c l e a n w a t e r a c c e s s p ro j e c t s a n d d e d i c a t i o n t o s u s t a i n a b l e b u s i n e s s p r a c t i c e s m a k e c o n s u m e r s f e e l g o o d a b o u t b u y i n g L i q u i d I . V. p ro d u c t s

NH: Why is Liquid I V so committed to responsible, sustainable business operations?

SL: Liquid I V believes ever yone deser ves access to proper hydration and overall wellness. We can’t operate a company dedicated to wellness while ignoring the wellbeing of our planet. I t ’s our duty to ensure we are focused on making a positive impac t on the world

NH: Liquid I V just released its first public sustainabilit y repor t What motivated your team to do that?

SL: That ’s right! The Liquid I V team released its first public sustainability repor t in O c tober 2022, cover ing Liquid I.V.’s 2021 sustainabilit y effor ts I’ve been pushing to compile and publish a sustainability repor t for Liquid I V for several years now We released this repor t to benchmark our current sustainability effor ts and to publicly commit to mak ing our business operations sustainable and responsible

ment to enhance and upgrade technology to meet the needs of and oppor tunities for the transpor tation industr y

As Varstar welcomes a return to a normal day-to - day business environment, the company is also encouraged to see so many people outside of the transpor tation industr y now fully aware of the impor tance of an efficient continental supply chain to their day-to - day lives

Ultimately, the Varstar family has the interests of families in both the United States and Canada front and center

1/2 cup

• Ground Beef, 1 1/2 pounds

• Onion, 1 Medium, Diced

• Breadcrumbs, 1 cup toasted

• Egg, 1 Beaten

• Salt, 1 1/2 teaspoons

• Pepper, 1/2 teaspoon

Instruc tions

1 Preheat the oven to 350˚F

2 Combine all ingredients in a loaf pan

3 Place the loaf pan in the oven for one hour at 350˚F

4 Baste with additional Bone Suckin’ Sauce

Sweet Southern during cooking time

5. Enjoy!

Bone Suckin’ Chicken

Super easy and Bone Suckin’ Good!

Yield: 4-6 ser vings

Ingredients:

• Bone Suck in’ Sauce Sweet Southern, 1

?

SL: At the end of 2021, we were 69 percent of the way (by weight) towards our 2025 pack aging goal, which is for 100 percent of our final produc t pack aging to be post-rec ycled, reusable, rec yclable or compostable We also conver ted onethird of our car tons to thinner cardboard material with a bleach-free inner layer as par t of that goal

NH: Liquid I.V. refers to itself as a purpose - driven company. What is the purpose that drives Liquid I.V.?

SL: Liquid I V believes that water security is a human right, and so our impac t wor k is centered around hydration aid and funding clean water access projects

NH: When did your team star t doing purpose - driven work? What was the first example of that work?

SL: We star ted our produc t donation program in 2015 and gave the Los Angeles Mission shelter 500 ser vings of Liquid I V to its houseless population To date, we have donated over 36 million ser vings to those in need

NH: What has changed since the team

ever y day. Varstar plays a cr itical role in ensur ing that ever ything from what goes on the k itchen table to produc ts for the home arrives on time

Varstar ’s commitment to technology centers on a management system ( TMS) that combines state - of-the -ar t technology in an easy formula providing a wide range of functions that enables the company to be a shipper ’s one -stop -shop

For more information, go to www varstaralliance com

18- ounce jar

• Whole Chicken, quar tered or eighths

Instruc tions

1. Preheat oven to 350˚F (set oven rack to middle position).

2. Pat chicken dr y with paper towels and place on bak ing pan lined with aluminum foil

3 Season both sides of chicken with salt and black pepper

4 Bake chicken for 45 minutes

5 Pour Bone Suck in’ Sauce Sweet Southern over the chicken, turning the pieces over with tongs to coat both sides

6 . B a k e f o r a b o u t 1 5 m o r e m i n u t e s , u nt i l t h e i nte r n a l te m p e rat u re re a c h e s

1 6 5 ˚ F

7 Enjoy!

For more information, visit w w w bonesuck in com, call 919 833 7647 or stop by booth #5282

first began doing purpose - driven work?

SL: In 2021, Liquid I V star ted to expand its impac t work beyond produc t donations and into funding water secur it y and clean water access projec ts

NH: Can you tell me about your clean water access projec ts? What par tners do you work with? What k ind of work does Liquid I V suppor t?

SL: In 2022, we helped fund piped water connec tions to provide clean water access for hundreds of families in West Virginia that had intermittent water access and experienced poor water quality due to 100-year- old infrastruc ture.

NH: What comes nex t? What is the Liquid I V team look ing for ward to in 2023?

S L : I n 2 0 2 3 , l o o k o u t fo r o u r gra nt p rog r a m s , i n c l u d i n g a s e r i e s o f g r a n t s t o e x p a n d c l e a n wate r a cce s s a n d o u r s i gnature program, called The Confluence, w h e re o u r te a m s e l e c t s a co h o r t o f 1 2 vetted organizations to receive funding f o r t h e i r w a t e r s e c u r i t y w o r k . C o n f l ue n ce gra nt re c i p i e nt s a re i nv i te d to a n a n n u a l e v e n t t o c o n n e c t w i t h e a c h o t h e r a n d p ro b l e m s o l ve fo r w a t e r i ns e c u r i t y

For more information, go to w w w liquid-iv com or stop by booth #N1703 and booth #3815

Ford’s Gourmet Foods (Cont ’d from p 1)

How The Little Potato Company Is Working to Produce and Farm Potatoes Sustainably

I n addition to growing and selling the most delicious Little Potatoes possible, The Little Potato Company considers sustainability in ever y decision. The company has implemented numerous initiatives to lessen its impac t on the Ear th, from integrated pest management practices to water management to breeding programs

T h e L i t t l e Po t a t o Co m p a ny i s a n a ctive member of – and the first fresh pot a t o c o m p a ny t o j o i n – T h e Po t a t o

Ea ting Liver (Cont ’d from p 1)

probably never occurred to you that eating a slice of beef liver is an equally healthy option. Yet beef liver contains more vitamins than many fruits and vegetables One of the liver ’s main functions is to store vitamins and minerals, which is why it ’s so rich in nutrients Because of this, beef liver is a nutritious super food For those of you who don’t like the taste of liver or who can’t stand the thought of eating it, there’s another option, which I’ll discuss later in this ar ticle

Beef Liver Benefits

As mentioned earlier, beef liver contains a lot of vitamins and minerals These include the following:

• Vitamin A – Essential for healthy eyes, sk in and immunity

• B vitamins – Good for the hear t, brain

Na ture’s Fusions (Cont ’d from p 1)

the wor ld The company ’s newest launches include a patent pending Neuro -NAC (20 times more bioavailable than NAC ), GlyNACE T and Ageless NMN. Nature’s Fusions also offers an ultra-high bioavailable resveratrol supplement (Resverperine) and widely desired supplements such as Potassium Iodide (R adiation Protection Tablets) The company specializes in produc ts that are scientifically proven to be 2-600 times more bioavailable than any competitor on the market With in-house research and development, sourcing and manufac turing, its facility handles all projec ts from beginning to end to ensure high quality produc ts and full transparenc y

You may have heard of NAC (N Acet yl Cys te i n e ) N AC i s a c rowd f avo r i te t h at h a s b e e n f l y i n g o f f t h e s h e l ve s, h e l p i n g p e o p l e i m p r o v e l i v e r h e a l t h , h e a r t

S u s t a i n a b i l i t y A l l i a n c e, w h i c h i s m a d e u p o f f a r m e r s, s u p p l y c h a i n p a r t n e r s, n o n - p ro f i t o r g a n i z a t i o n s a n d a d v i s o r s wor k ing together to improve the enviro n m e n t a l, s o c i a l a n d e c o n o m i c a sp e c t s o f p o t a t o p ro d u c t i o n i n t h e United States and Canada The Alliance is wor k ing on the biggest issues facing p o t a t o g ro we r s t o d a y : d e f i n i n g w h a t s u s t a i n a b l e p o t a t o p ro d u c t i o n m e a n s and exac tly how to far m potatoes sustainably

and mood

• Vitamin C – Suppor ts immunit y and encourages collagen produc tion for radiant sk in

• Zinc – Provides immune suppor t

• I ron – Needed for hemoglobin produc tion

• Phosphorus – Keeps bones and teeth healthy

• Selenium – I mpor tant in thyroid and prostate health

• Copper – Crucial for the body to make optimal amounts of energy

Eating beef liver is also a good way to nour ish the body with protein. M eats like beef liver contain all the essential amino acids and of all the organ meats, beef liver boasts the highest protein content Protein is impor tant for exercise recover y, building muscle and reducing hunger Protein suppor ts repair of tissue

h e a l t h a n d r e s p i r a t o r y h e a l t h * I t a l s o a c t s a s a p owe r f u l a nt i ox i d a nt a n d i mm u n e s y s t e m s u p p o r t t o p r o t e c t a n d j u m p s t a r t h e a l t hy d e t ox a c t i v i t y * U nf o r t u n a t e l y, N AC o n l y h a s a b i o a v a i la b i l i t y o f 6 p e r c e n t . N e u r o - N AC ( N AC E t h y l E s t e r ) , o n t h e o t h e r h a n d , h a s b e e n s c i e n t i f i c a l l y p ro ve n t o b e 7 0 - 8 0 p e r c e n t b i o a v a i l a b l e , m a k i n g i t 2 0 t i m e s m o r e e f f i c i e n t t h a n N AC ! W h i l e N AC i s t i e d u p i n l i t i g a t i o n f o r b e i n g r e c o g n i z e d b y t h e F DA a s a d r u g, N e u r o - N AC i s c l a s s i f i e d a s a d i e t a r y s u p p l e m e n t A d d i t i o n a l l y, w h i l e t h e b o d y h o a rd s N AC i n t h e l i ve r a n d g u t , N e u ro - N AC e x te n d s i t s re a c h to t h e e nt i r e b o d y, e v e n c r o s s i n g t h e b l o o db ra i n b a r r i e r to p ro te c t re t i n a l p i gm e nt c e l l s ( e ye s ) f ro m a g e - re l a t e d d i s e a s e s Th i s p a t e n t p e n d i n g N AC s u p p l e m e n t i s t h e o n l y N AC p r o d u c t s c i e n t i f i c a l l y p r o v e n t o i n c r e a s e g l u t a t h i o n e i n t r ace l l u l a r l y *

Fo r i n s t a n c e, T h e L i t t l e Po t a t o Co mp a ny h a s d e ve l o p e d a p ro p r i e t a r y b re e d i n g p ro g r a m t h a t i s fo c u s e d o n u t i l i z i n g t r a d i t i o n a l b re e d i n g t e c hniques to develop sustainable var ieties that yield higher qualit y with more res i s t a n c e t o p e s t s a n d d i s e a s e s Ad d itionally, it continually works to decrease w a t e r u s a g e, i n c l u d i n g u s i n g re c yc l e d water in its sor ting and washing facilit y. In terms of maintaining healthy soil, The L i t t l e Po t a t o Co m p a ny i s m e t i c u l o u s a b o u t c ro p ro t a t i o n , a n d i t h a s l o n gte r m , m u l t i - g e n e r a t i o n a l re l a t i o n s h i p s with its far mers to ensure that they are c o n s t a n t l y i m p ro v i n g t h e i r p o t a t o e s a n d t h e l a n d w h i l e u s i n g fe we r re -

and is a building block for bones and car tilage

How Beef Liver Suppor ts the Whole Body

• Boosts energy

• Promotes youthful sk in

• Strengthens bones

• Keeps the hear t healthy

• Enhances brain function, focus and attention

• Contributes to physical per formance

• Optimizes eye health

• Keeps mood calm and relaxed

• Suppor ts immunity

Beef Liver Supplement Benefits

I f eating beef liver is unappealing, beef liver supplements are the answer Trace

M i n e r a l s R e s e a rc h o f fe r s T MA n c e s t r a l

B e e f L i ve r, a b e e f l i ve r s u p p l e m e n t fo r

a nyo n e w h o w a n t s t o t a p i n t o t h e

Look ing for the per fec t combination of NAC and Glycine? Nature’s Fusions

Nutr i will do you one better with the higher bioavailable GlyNACE T GlyNACE T is NAC ethyl ester (that more bioavailable and efficient version of NAC descr ibed above) paired with Glycine. Glycine is another ingredient needed for glutathione synthesis While your body naturally produces glycine, this added amount increases the ability to produce more glutathione *

In order to target and increase NAD+ levels, Nature’s Fusions Nutr i created Ageless NMN (N icotinamide M ono -Nucleotide with Phytosomal Quercetin).

NMN has been clinically shown to increase NAD+ by 30-40 percent. Quercetin has been shown to increase the body ’s relative pool of NAD+ by 40 percent However, Quercetin Phytosome is 30 times more absor bable than Quercetin Nature’s Fusions’ cutting-

s o u rce s. Th e co m p a ny ’s g o a l i s to n u rt u re s u s t a i n a b l e l i ve l i h o o d s fo r e a c h f a r m a n d e a c h f a m i l y w h i l e p ro v i d i n g better food for the whole world for generations to come Additionally, The Litt l e Po t a t o Co m p a ny h a s re d u c e d i t s p l a s t i c p a c k a g i n g b y 2 3 p e rc e n t i n i t s 1 5-pound bags

These are just some of the initiatives The Little Potato Company has undertaken to farm and produce potatoes as sustainably as possible and leave the Ear th better than they found it

For more information, go to w w w littlepotatoes com, call 780 414 6075 or email sales@littlepotatoes com

h e a l t h b e n e f i t s o f b e e f l i ve r a n d a d d m o re o f t h i s s u p e r fo o d i n to t h e i r d i e t This TMAncestral Beef Liver supplement i s h o r m o n e, p e s t i c i d e a n d G M O f re e –three fac tors you can’t be sure of when yo u e a t b e e f l i ve r f ro m t h e g ro c e r y store

If you’re wondering whether beef liver is a bounty of nutrient richness, the answer is a resounding yes! It’s loaded with nutrients including vitamins C and A, minerals including selenium and zinc, and it contains a hefty amount of protein to suppor t exercise recover y and tissue repair

The Trace Minerals TMAncestral Beef Liver supplement ensures that even if you find the taste of liver or the idea of eating it unappealing, you don’t have to miss out on all the health benefits it has to offer

For more information, go to w w w trace minerals com or stop by booth #3937

edge combination of NMN and Quercetin Phytosome not only increases NAD+ by as much as its competitors, but also makes that NAD+ more efficient in suppor ting healthy cellular and tissue repair.*

Come see what all the hype is about at the Nature’s Fusions Nutri booth #3421 during the show Walk away with pure, all-natural produc t samples and the education to fight against age -related diseases using the highest bioavailable supplements on the market

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

For more information, go to w w w naturesfusions com, call 801 872 9500, email orders@naturesfusions com or stop by booth #3421

years, the company has used Old World recipes to produce a full line of authentic I talian deli meats and snacks using only hand-tr immed cuts of premium por k and the finest ingredients, then slowly aging them to per fec tion S i n c e 1 8 5 0 , t h e Fi o r u c c i f a m i l y h a s b e e n c r e a t i n g a u t h e n t i c I t a l i a n - i n -

s p i re d p ro d u c t s, w h i c h h o n o r s t h e t rad i t i o n o f t h e I t a l i a n d i n n e r t a b l e T h e co m p a ny ’s p o r t fo l i o i n c l u d e s a va r i e t y o f p re - s l i ce d a n d b u l k m e at s i n c l u d i n g Prosciutto, Pancetta, Salami, Pepperoni, S o p r e s s a t a , C a p i c o l l o, M o r t a d e l l a , Chor izo and other specialties including i t s p o p u l a r Pa n i n o s a n d A p p e t a g g i o s s n a c k i n g l i n e s Fi o r u c c i a l s o o f f e r s a n e nt i re p o r t fo l i o o f a l l - n at u ra l s n a c k i n g

Fiorucc i (Cont ’d from p 1) a n d d e l i m e a t p ro d u c t s w i t h n o a r t i f ic i a l f l avo r s, co l o r s, i n gre d i e nt s, p re s e rvat i ve s, a nt i b i o t i c s, h o r m o n e s, n i t rate s o r n i t r i te s – ava i l a b l e i n a va r i e t y o f fo r -

m at s.

C e l e b r a t e t h e n e w y e a r w i t h a n a ss o r t m e n t o f n e w F i o r u c c i p r o d u c t s j u s t l a u n c h e d , i n c l u d i n g 6 - o u n c e s l i c e d S a n d w i c h a n d C h a r c u t e r i e Va r ie t y P a c k s , P a n i n o s Va r i e t y Tr a y g r e a t

f o r e n t e r t a i n i n g , n e w 3 - o u n c e p r es l i c e d C a l a b r e s e a n d P r o s c i u t t o d i Pa r m a , 5 - o u n c e A p p e t a g g i o s n a c k i n g i t e m s a n d n e w G e n o a S a l a m i M o zz a r e l l a a n d P e p p e r o n i P e p p e r J a c k Pa n i n o s

For more information, visit w w w fioruccifoods com or email cfa marketing @campofriofg com

Once Again (Cont ’d. from p. 1)

gluten-free graham cracker sandwiches

Available in peanut butter and sunflower seed butter flavors, these on-the -go, single -ser ve snacks are the only sandwich crackers that are cer tified both organic and gluten-free They ’re also vegan, Kosher Cer tified, Non- GMO Projec t Verified and par t of the brand ’s Honest in Trade program.

O ffer ing a wholesome t wist on a snack-time favorite, the graham crackers possess all the sweet, k id-friendly taste

of their conventional counterpar ts, but are made with a wholesome blend of organic sorghum flour, organic oat flour and organic cassava flour Craf ted in small batches at an SQF- cer tified baker y, the crackers are filled with dr y roasted blanched organic peanuts or dr yroasted organic sunflower seeds milled to creamy per fec tion The clean-ingredient produc ts utilize RSPO cer tified palm oil to stabilize the spreads and are made with sustainably sourced cane sugar A classic cracker divider creates two sandwiches in each pack age

Gael J. B. Orr, Direc tor of Marketing at Once Again Nut Butter states that “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 cer tified. D esigned to appeal to all ages, the por table snacks can be eaten straight off the shelf, no peanut-butter stirring or sunflowerbutter spreading needed, and they ’re

surprisingly filling and tasty.”

Once Again’s new graham cracker sandwiches are available for retailers nationwide to carr y for an MSRP of $1 69$1 89 or $13 52-$15 12 per retail box of eight The sunflower butter sandwich crackers were recently selected as a winner in G ood Housekeeping’s 2022 Healthy Snack Awards

For more information, go to w w w.once againnutbutter com, call 888 800 8075, email gorr@onceagainnutbutter com or stop by booth #1805

since 1902 And because they ’re organic, these nutrient-rich sauces contain only qualit y ingredients including 100 percent impor ted I talian tomatoes, 100 percent ex tra virgin olive oil, garlic, onions and spices that are slow-kettle cooked Finally, the sauce is jarred at peak freshness to seal in the flavors per fec ted over generations.

Paesana puts the same care in labeling its jars as it does in preparing its sauces Discerning organic shoppers look for the

Craft Coffee (Cont ’d. from p. 1)

prepared, the technique used to brew the coffee and what we add to it. dr ipdash® recognized t wo impor tant fac ts: the exper ience of enjoying coffee has undergone an unbelievable evolution, and time has become a precious commodit y The company ’s vision was simple dr ipdash wanted to create a bold, smooth and convenient coffee

Kyoto Coffee was invented by Dutch sailors in the 1600s, re - engineered by Japanese ar tisans the following centur y

Cream Cheese will hit store shelves this summer Smoked joins the brand’s Plain and Whipped cream cheeses, and existing flavors G ar lic & Her b and Her bs & Chive. Debuting Smoked is the first time in 25 years that Tofutti Brands, Inc , which began selling dair y-free produc ts to the mass market in 1981, has added a new flavor to its signature produc t A n u n l i k e l y f o o d i n s p i r e d S m o k e d B e t te r Th a n C re a m C h e e s e “J e r k y,” s ays G a b r i e l Pa l m e r, O p e r a t i o n s M a n a g e r a t To f u t t i B r a n d s , I n c “ B u t n o t j e r k y

featuring a diverse por tfolio of produc t capabilities that is unparalleled in the industr y today From produc t development to pack aging and logistics, exper tly staffed research and development and sales teams are ready to ser ve your needs and are capable of handling the highest capacit y demands of any customer domestically

Snak King has two high-volume production facilities strategically located in City of Industr y, California, and Freepor t,

USDA organic seal, which the company proudly displays on the front of its transparent labels Paesana is also happy to share that these sauces are gluten free, kosher cer tified and (with exception of its Vodk a sauce) Non- GMO Projec t Verified

Beyond the label, and for in-store convenience, the company has packed its jars in display-ready trays, which make for an attrac tive store end cap display. This eye - catching store setup is unique and appealing, making the product itself the per fec t in-store adver tisement

and reimagined by dr ipdash in 2018

Kyoto Iced Coffee is a brewing process made using one drop of water at a time for 16 hours to extract the most pleasant flavors in coffee. I t ’s k nown for having nuanced high notes, a balanced body and a shock ingly smooth finish Dr ipdash is proud to be the first wholesale manufacturer of this style of coffee in the countr y with three distinc t flavors options:

Kyoto Iced Coffee: the or iginal black coffee that star ted it all I t offers a r ich body, tr iple -strength and a shock ingly

We w a n t e d t o m i m i c t h a t s a v o r y, s m o k y f l a v o r, b u t w i t h o u t t h e m e a t , o b v i o u s l y ” A l l To f u t t i p r o d u c t s a r e v e g a n , m a k i n g m e a t a n d o t h e r a n i m a l p r o d u c t s a n o n s t a r t e r “ We u s e n a t u r a l s m o k e f l a v o r s t o g i v e i t t h a t u m a m i f l a v o r ; c a l l i n g i t S m o k e d s e e m e d l i k e a n o b v i o u s c h o i c e , ” e x p l a i n s Pa l m e r S m o k e d B e t t e r T h a n C r e a m C h e e s e a l s o c o n t a i n s b i t s o f t e x t u r e d v e ge t a b l e p r o t e i n , a n i n g r e d i e n t u s e d i n v e g a n m e a t p r o d u c t s t h a t a d d s a s a l t y - s w e e t t a s t e

“I t ’s been a long time since we came out with a new cream cheese,” remi-

Illinois, with nearly 800 employees company wide Both facilities feature state -ofthe-art automation and robotics to ensure that products meet the highest standards and provide world-class service

Trust Snak K ing to bring your private brand oppor tunities to realit y, whether it ’s our wide range of tor tilla chip styles (including rolled tor tilla chips and new grain free), potato chips, ex truded puffed snacks, co - ex truded snacks, pellet snacks (veggie -flavored chips), pork r inds, ready-to - eat popcor n, popped crisps, nut butter snacks or our popular

While an attrac tive end cap display of Organic Tomato Basil or Organic Vodk a Sauce is an attention grabber, having six organic varieties on-shelf to choose from would inspire a customer to grab a favor ite or t wo Paesana’s most popular sauce flavor is Organic Tomato Basil, with its fragrant flavor of basil Organic Marinara has a traditional recipe reminiscent of Sunday dinner at Grandma’s The crowd favor ite Organic Vodk a sauce is made with organic heav y cream to achieve a rich and creamy tex ture. Paesana wouldn’t forget those who like a lit-

smooth finish

Black S esame Oatmilk Latte: tak ing Japanese flavors and adding sustainable alter native milk as the base to create a keto -fr iendly latte using sugar alter natives such as monk fruit. Tastes like a milkshake, but with only t wo grams of sugar

Lavender Maple Oatmilk Latte: for the plant-based folks, using a dair y alternative and maple syrup as the vegan and unprocessed sugar substitute Tastes like a meditation that will keep you moving dripdash craf ts its beverages in small

nisces Palmer “I t ’s different than anything we’ve done in the past, and it ’s such a recognizable flavor ” Smoked cream cheese is trendy, too, having gone viral on TikTok last year

Tofutti gave customers a first glimpse at the new smoked cream cheese in Januar y, as par t of Veganuar y ; Tofutti’s first involvement in the global movement to encourage more plant-based eating

Until Smoked Better Than Cream Cheese has widespread placement in stores, Tofutti is wor k ing on ar rangements with web retailers to make Smoked available for online purchases

nut clusters Our pack aging capabilities range from 1 ounce to bulk packs and feature various unique formats such as quad seal and stand-up pouches

Q u a l i t y – w e g e t i t ! S Q F L e v e l 3 a u -

d i t s i n b o t h p l a n t s a r e c o n s i s t e n t l y

r a t e d “ E xc e l l e n t . ” Wi t h o n - s i t e c o n t i n u -

o u s m o n i t o r i n g a n d i n s p e c t i o n s , o u r c u s t o m e r s a r e c o n f i d e n t t h a t w e u nd e r s t a n d t h e i m p o r t a n c e o f q u a l i t y a n d f o o d s a f e t y s y s t e m s , i n c l u d i n g

H A CC P - b a s e d f o o d s a f e t y s y s t e m ,

F S MA / U S DA co m p l i a n ce, G M P t ra i n i n g a n d fo r m a l i ze d ve r i f i c a t i o n , c o m p u t e r -

tle k ick ; hence, the company offers Organic Fra Diavolo. For those who crave a r icher sauce, there is Organic Sicilian Gravy And garlic lovers can’t get enough of Paesana’s Organic R oasted G ar lic sauce

Each delicious variet y of Paesana Organic Pasta Sauce delivers a taste of the I talian countr yside I t ’s an organic sauce like no other – full of flavor!

For more information, go to w w w paesana com, email sales@paesana com or call 631 845 1717

batches and immediately chills them, keeping them cold from its fr idge to yours The most sought-after ingredients are used from dair y-free/gluten-free milk to plant-powered sugar alternatives, to the carefully sourced coffee beans. The company puts all of this into its brewing machine and the result is dripdash, an elevated coffee exper ience that you can enjoy any where you are

For more information, go to dripdash com, email info@dripdash com or stop by booth #1090

“D eveloping new produc ts is a lengthy process, filled with tr ial and error,” adds Palmer “ When you finally get it right and see the finished produc t, it ’s an awesome feeling ” Palmer says that Tofutti is wor k ing on other new products, too, but those won’t be announced until 2024 “For 40 years, Tofutti has been inventing produc ts; no reason to stop now ”

For more information, go to w w w tofutti com, call 908 272 2400, email gpugliese@tofutti com or stop by booth #985

i z e d re c a l l a n d t r a c e a b i l i t y s y s t e m , o ns i t e m i c r o b i o l o g i c a l t e s t i n g , a l l e r g e n c o n t ro l s y s t e m a n d o t h e r s T h i rd - p a r t y c e r t i f i c a t i o n s i n c l u d e S Q F, g l u t e n f re e, U S D A c e r t i f i e d o r g a n i c n o n - G M O, K o s h e r a n d W h o l e G r a i n Co u n c i l

You can count on Snak K ing and its more than 40 years of dedication to quality and exper tise in the industr y to be your Snack Innovation Par tner!

For more information, go to w w w snakking com, call 626 363 7711, or stop by booth #962

Tofutti (Cont ’d from p 1)

Snak King (Cont ’d from p 1)

Paesana (Cont ’d. from p. 1)

Dr. Bronner’s Celebrates 75 Years in Business, Founding Family’s 165 Years of Soapmaking

Dr Bronner’s, the family-owned maker of the top-selling natural brand of soaps and body care products in North America, marks 75 years in business this year 2023 also marks 165 years since the Bronner family began making soap in Laupheim, Germany, in 1858

Dr Bronner’s, as a company, was founded in 1948 by Emanuel Bronner, who died in 1997 at age 89 Since the beginning, it has modeled mission-driven business practices to help make a better world

Striving to produce the highest quality products – including its world-renowned soaps and ethical chocolate – the brand’s business practices are rooted in a vision of social equity The company caps executive compensation at five times the lowest paid fully vested position and all profit not needed for operations or development is dedicated to organizations, campaigns and people working for progressive social and environmental change

“Throughout this year, we are celebrating 75 years of soapmaking and activism,” said David Bronner, cosmic engagement officer “We are looking back at three-quarters of a century of spreading the ‘All-One!’ message through doing business constructively

“It’s a year of celebration, and a year of reflection How has Dr Bronner’s served the world? What do we have to offer to the challenges of our time? We seek to honor our legacy and live our mission by supporting a myriad of movements for social and environmental justice while making the best products for taking care of the body and home ”

Dr Bronner’s social media channels have been posting engaging content around the

theme, “75 years of Dr Bronner’s: It’s as much about your story as it is ours ” The company is soliciting customers to tell their stories of encounters with the brand, Bronner family members and other experiences related to Dr Bronner’s Giveaways, candid videos, historical photos, tales of Emanuel Bronner’s life moments and wild but true stories from the Bronnerverse all feature heavily in this threemonth campaign The goal: invite and share meaningful customer stories, strengthen loyalty among current customers, attract new interest, and invite a feeling of nostalgia and curiosity about Dr Bronner’s 75 years in business

Each month for three months, the brand will ask customers to answer one question meant to encourage meaningful stories, and incentivize them with an opportunity to win an exclusive Dr Bronner’s prize pack

Dr Bronner’s exhibitor booth at both trade shows this year at Natural Products Expo West and East will feature 75th anniversary messaging and provide opportunities for attendees to share stories about their own experiences with the brand Packaging innovations are expected to be announced sometime in 2023

Dr Bronner’s Cool Peppermint Cream Magic All-One Chocolate and other new flavors will be announced later in 2023 Company spokesperson and author of “Going Green” blog Lisa Bronner will release details of her new book this year

The Bronner Haus Renovation and Family Soapmaking Exhibit in Laupheim, Germany, is expected to be completed in 2023

After 75 years, Dr Bronner’s continues to be run by the Bronner family Under the leadership of David Bronner and Michael Bronner, president – both grandsons of founder Emanuel Bronner – the company has grown from earning $4 million in an-

ternatives to the broken food and agriculture system through its co-founding of the Regenerative Organic Certified standard The brand is also illuminating new paths for mental health and taking care of each other – in healthcare and in labor Dr Bronner ’ s positions itself as the fighting soap company and dedicates organizational resources to advance progressive social change

“Dr Bronner’s and the Bronner family are elated to mark 75 years in business as a family-run and mission-driven brand that is still independently owned to this day,”

nual revenue 1998 to $190 million in 2020

From progressive employment practices to a fair trade and regenerative organic supply chains, the company ’ s business model is to make equitable use of the resources it stewards Dr Bronner’s ensures all major ingredients are sourced from farmers and workers that make a living wage and are able take care of their land and communities in a way that regenerates rural economies and promotes biodiverse farming ecosystems

Dr Bronner’s supply chain was documented in the 2021 book, written by Gero Leson, Dr Bronner’s vice president of special operations, “Honor Thy Label: Dr Bronner’s Journey to a Clean, Green, and Ethical Supply Chain,” which was published by Penguin Random House

Dr Bronner’s is leading on modeling al-

Michael Bronner said “My grandfather made soap as a vehicle for his ‘All-One’ message on the labels that exhorted people to take care of the Earth and each other

“We continue to actualize that vision by using our business as a vehicle to elevate the livelihoods of all people in our fair trade supply chain and workforce, and to make a positive impact through donating our profits ”

Over the last 20 years, the company has contributed nearly $100 million to activism and charity and has fought to raise the minimum wage, reform the nation’s devastating drug policy, integrate psychedelic therapy to heal hearts and minds, protect farmed animals and ocean wildlife and expose and transform industrial agriculture to a model that is regenerative organic and fair, among other efforts GN

BarTrack Scales Its Nationwide Presence To Over 40 States After $10.9M Investment

Hospitality quality and data technology company BarTrack celebrated a monumental year in 2022, scaling its presence to more than 40 states and international locations and growing its team more than 233 percent last year following a $10 9 million investment in May

As a fully integrated solution, BarTrack uses plug-and-play sensors to measure nearly a dozen beverage-specific variables

BarTack’s system is the only platform in the world to monitor draft beverage quality and keg levels in real time with no moving parts or intrusion to the beer line

The data from the sensors, combined with the intuitive BarTrack App and pointof-sale integration, delivers a comprehensive view of the causes and impact of waste on the bottom line

BarTrack’s reporting helps teams pinpoint and differentiate causes of beverage waste, including unrung drinks and draft system balance Sources of waste are categorized and displayed through reporting

trends to support data-driven decisions, empowering bar, restaurant, and venue teams with the insights and diagnostics needed to make improvements to draft beverage inventory processes

“We are excited to grow and support the beverage industry with a focus on providing visibility into the elements that impact beverage quality,” said Brett Danielson, cofounder and CEO “We’ve helped a large number of clients generate over $100,000 each in additional annual revenue this past year by providing them with real-time reporting that allows them to enhance beverage quality, streamline inventory, and boost profits ”

The industry average for draft beverage keg yield is 77 5 percent In 2022, restaurants, breweries, and venues nationwide have reported an increase in keg yield by over 20 to 30 percent by using BarTrack to reduce waste like foam through quality monitoring and ensuring proper draft beverage pours As a result, BarTrack’s cus-

tomers see consistent keg yields far above the industry average

Mercedes-Benz Stadium, a leading sports and entertainment venue that is home of the NFL ’ s Atlanta Falcons and Atlanta United of Major League Soccer, began an ongoing partnership with BarTrack in 2022 to reduce waste BarTrack monitors and enhances the beverage quality of the stadium’s sizable draft beer system, which includes more than 1,200 taps

Since installing BarTrack’s inventor y management system, the stadium has seen an increased keg yield over 10 percent at select events and up to 10 additional pints poured per keg

“Large venues, franchises, and restaurant chains are using BarTrack to increase profitability, optimize the drinking experience for customers, and standardize key draft beer performance analytics,” Danielson said “Our platform can deliver millions of dollars of additional profits and enhance the beverage quality for any size draft sys-

tem The BarTrack platform is a no brainer for our industry

“We are seeing some of the largest groups in the country bringing on our platform ”

In 2022, BarTrack expanded its network of more than 100 industry software, draft installation and ser vicing, and hospitality consulting groups The company recruited a sophisticated board of directors with notable members including hospitality legend GJ Hart, who brings executive experience as former CEO of Texas Roadhouse, California Pizza Kitchen and Torchy’s Tacos and currently Red Robin

“BarTrack is the future of smart inventory, better quality and increased visibility both behind the bar and beyond,” Hart said

European Union

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indications from their country can be incorporated into a dish But they also share their love and passion for the products they grew up with and which have made them so successful ”

From Belgium’s Jambon D’Ardenne (cured pork thighs) to Sweden’s Kalix Löjrom (caviar of Kalix), the 174-page book is packed with photos and delicious recipes

Scotland wasn’t happy with the United Kingdom’s exit from the European Union, voting to remain in the EU when Great Britain wanted to leave But Scotland was well represented at the Winter Fancy Food Show with a couldn’t-miss-it-if-you-tried tartan-filled booth from Walker’s shortbread near the entrance to the show floor

Ken Lee of Lotus Foods couldn’t agree more, except with them, it’s rice, which also has been cultivated for thousands of years

Levine and Lee were signing copies of their new book, “Rice Is Life: Recipes and Stories Celebrating the World’s Most Essential Grain ” Levine and Lee are passionate about their openly shared process of producing rice that is not only better for the planet, but creates a better-for-the-body rice

The biggest change is not keeping the rice fields soaked When the rice fields are constantly flooded, it does reduce weeds, but it doesn’t allow carbon to permeate the field and enrich the soil

“From the beginning, we committed ourselves to fair trade and organic agriculture,” the couple wrote in the introduction to “Rice Is Life ” “This wasn’t just a niche for us We believe that agriculture must wean itself from inorganic fertilizers and toxic pesticides for the health of people and our planet We also believe that providing farmers with a sustainable livelihood is a moral imperative ”

Levine and Lee learned about the System of Rice Intensification that could help conser ve water, improve soil health, increase food security and mitigate climate change, which they discuss in detail in their book

able in Walmart, but Chef Mike O also has a line of specialty jams for anyone who doesn’t shop at Walmart

As Chef Mike O says, many chefs love using bacon jam in their recipes, but it’s a time-consuming process So, he’s made it easy for chefs and home cooks to use bacon jam in their recipes, as a condiment or on a charcuterie board The line ranges from Classic Bacon Jam, Sweet Chili Bacon Jam, Black Peppercorn Bacon Jam and Honey

Habanero Bacon Jam Chef Mike O noted that he can’t be in the room when the habanero jam is being made because the steam carries a sting from the peppers

tanesca Sauce and Pumpkin Marinara

She also has a line of spices: BBQ Dust, The Dill and Taco

Chef Michael Tashman was exhibiting his fabulous line of flavored butters, Churn The Truffle Butter flavor, a balance of truffle and high-quality butter, was impressive Chef Tashman is new to the CPG world, but he has plans to present more “chef for ward” products to the specialty food market He calls it “chef to table ” (He didn’t coin the term, but likes calling it that )

Chef Stephanie Izard, who was the first woman named “Top Chef” (season 4), has a new line of sauces, spices and add-ons developed out of her esteemed Chicago (and now Los Angeles) restaurant, This Little Goat When I walked up to her booth, she was stirring a pan of halved Brussels sprouts, bathed in her Asian sauce They looked good, but I’m not a Brussels sprouts fan Until now I do love Brussels sprouts now – Chef Izard’s Brussels sprouts! She adds her new Everything Crunch puffed rice toppers on them for the contrast in textures that she’s famous for

It’s always fun to see the new additions to familiar lines Our friends Susan and Gary Snow, founders of Tabletree Juice, are coming out with some innovative additions to their established line of scrumptious bottles of pure cherr y juice made from Flathead Lake, Mont , cherries Keep a lookout for Cherry Lemonade, Cherry Limeade and Cherry Pineapple They’re delicious!

This year marks the remarkable 125th anniversary of the company ’ s popular version of Scottish shortbread The company has come out with some new tins including, under a royal warrant, a tin commemorating the reign of Queen Elizabeth II

Plus, the company is unveiling new packaging and adding an apostrophe, Walker’s, to honor the founding family’s ownership and continued stewardship

Offering shortbread to guests is a longstanding Scottish tradition Here’s a tip: Warm them up a little before serving them; it brings out the butter y goodness of the cookies

Many exhibitors were eager to talk about regenerative farming as part of their brand’s mission I heard one succinct definition of regenerative farming from Michael D Ham, co-founder and president of Wild Orchard Tea

“Sustainability is equal to net zero, ” Ham said, “which is keeping ever ything the way it is ”

However, he noted, in terms of climate change, the effects are spiraling downward, so maintaining the status quo doesn’t do anything to alter that

“Regenerative farming,” he said, “is net positive, making everything better What we need to do is make things better ”

Net positive farming practices, he said, results in better, healthier food products, which equates to net positive health

As Ham noted, tea has been grown for 5,000-plus years But that doesn’t mean it has to be produced the way it was 5,000 years ago Caryl Levine &

The Fancy Food Shows draw their share of chefs, some who are well-known and others who are making themselves known for their products

Chef Mike Orachewsky (pronounced orah-CHEF-sky – really) is the creator of TBJ Gourmet and the BJ stands for Bacon Jam What’s not to like, right? Chef Mike O was a restaurateur with a catering business when a client left him stranded with 50 pounds of bacon His business partner suggested he make bacon jam So he did, and what he came up with was such a favorite with friends and family, he decided to launch the brand

The company ’ s classic Bacon Jam is avail-

Chef Mike O is a founding member of the Upcycled Food Association The bacon he uses in the jams are remnants from smoked pork belly slices “Rescued bacon,” he calls it

TBJ Gourmet is also coming out with a line of onion marmalades

Best-selling cookbook author and popular podcaster

Anna Vocino is the creator of Eat Happy Kitchen, which includes a line of high-end, no-sugar added, no gluten or GMOs, highquality pasta sauces As the founder of a fledgling food company, Vocino was thrilled to be at her second show (and second Fancy Food Show), because she knows the more networking she does, the more her sauces will get into the hands and kitchens of consumers and chefs

Vocino’s entertainment background (actor, comic, voiceover artist) no doubt helps her make connections in the specialty food industry After just a few minutes talking to her, you feel like you ’ ve been friends for years

It was her diagnosis of celiac disease in 2002 that led her on a journey to make gluten-, sugar- and grain-free versions of her favorite comfort foods Her aptly named Eat Happy Kitchen sauces include Marinara, Arrabiata, Pink Crema, Put-

Briannas, which is famous for its dressings, has marinades now Samples of the Roasted Garlic and Herb marinade on chicken were a big hit at the show Other marinades are Sriracha Honey Ginger, Classic Steak, Citrus Mediterranean and Smoked Chipotle and Lime There are also

two new dressings, sugar-free Blush Wine Vinaigrette, Avocado Oil Caesar Dressing, Avocado Oil Classic Balsamic Vinaigrette, Avocado Oil Herb Vinaigrette, Avocado Oil Dair y-Free Garden Ranch and croutons: Honey Mustard, Parmesan and Fine Herbs and Poppy Seed

Our friends at The French Farm were excited to introduce an award-winning line of artisanal jams from Francis Miot from the southwest of France Not only that, but The French Farm has added to its own Epicurean line of products, jars of tasty spring and summer veggies such as Zucchini & Ramp Spread and some aiolis GN

Aptean to Acquire Drink-IT Software For Overseas Beverage Companies

Aptean has entered into a definitive agreement to acquire Drink-IT, a provider of enterprise resource planning software designed to meet the needs of beverage companies, including breweries, distilleries, bottlers and wholesalers Drink-IT is a subsidiary of the NORRIQ Group

The planned purchase of Drink-IT will build upon Aptean’s Food & Beverage ERP offerings with additional applications and expertise to ser ve the beverage industr y globally Drink-IT will benefit from Aptean’s complementar y team, offerings and technological expertise

Founded in 2002 and headquartered in Tremelo, Belgium, Drink-IT supports cus-

USDA

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Auburn University will receive a $9 95 million grant to transform controlled environment agriculture – a rapidly expanding segment of U S agriculture that includes producing food crops in greenhouses and indoor spaces, with great promise for producing the food we need while reducing carbon emissions

T h i s p ro j e c t w i l l re d u c e t h e d e m a n d f o r h e a t i n g a n d c o o l i n g i n C E A f o o d - p rod u c t i o n e n v i ro n m e n t s , i m p ro v e t h e o v e ra l l e f f i c i e n c y o f C E A c l i m a t e - c o n t ro l l e d e n v i ro n m e n t s , l o w e r t h e c a r b o n i n t e n s i t y

Iowa Farmer

Continued from PAGE 1

the inaugural Phyllis Willis Pioneer Award for her passion for sustainability

“Niman Ranch helps us to go to school to advance and bring back to the farm what we learned in college,” she said Gadient became an intern with Niman Ranch and ever ything started falling into place when she helped farmers connect with each other

“I knew this is the path I wanted to be on, ” she said

Her enthusiasm was noticed

“They saw the value in having the perspective from someone like me at regular meetings,” Gadient said “And I could see that this is satisfying, this is fulfilling for me I still feel that even when I’m away from the farm, I’m helping farmers and not just them, but all of their families ”

“Since its establishment with the company ’ s founding farmers, Niman Ranch has built a model that ensures small, sustainable farmers have a market in a rapidly changing food system,” said Chris Oliviero, general manager of Niman Ranch “Elle has taken the baton, providing a central hub and company voice for our farmer and rancher network, understanding firsthand the challenges farmers and rural communities face in today’s agriculture climate ”

Niman Ranch even created a position for Gadient: Farmer advocate Gadient encourages young farmers to pursue agriculture

tomers in Belgium, the Netherlands, Denmark, Germany, the United Kingdom and over 40 other countries across the globe Drink-IT’s modular app-based solution is designed specifically for beverage companies to implement standard processes in beverage production, quality management, alcohol balance tracking, sales and contracts management, compliance and tax management, warehouse management, logistics and deposit management

Drink-IT ERP is a proprietary, cloud-native solution, developed based on best practices gained from decades of experience supporting beverage companies

“When finalized, the acquisition of

o f re s o u rc e i n p u t s , a n d s h i f t c o n s u m e r a n d p ro d u c e r b e h a v i o r s u r ro u n d i n g C E A p ro d u c t s a n d p r a c t i c e s Controlled environment agriculture is valued at $74 billion and is expected to grow at about 10 percent annually Michigan State University will receive a $ 1 0 m i l l i o n g r a n t t o a s s e s s t h e i m p a c t s o f h i s t o r i c a l a n d p ro j e c t e d s h o c k s t o t h e n at i o n ’ s a g r i - f o o d s y s t e m a n d d e v e l o p a l t e rn a t i v e m i t i g a t i o n a n d a d a p t a t i o n s t r a t e g i e s T h i s i n c l u d e s t h e d e v e l o p m e n t o f a n A I - e n a b l e d d e c i s i o n s u p p o rt s y s t e m t o e n a b l e s t a k e h o l d e r s t o b e t t e r p re p a re f o r a n d r a p i d l y re s p o n d t o m u l t i p l e s h o c k s t o s a f e g u a rd f o o d a c c e s s , f o o d e qu i t y a n d n u t r i t i o n s e c u r i t y a s w e l l a s p ro -

and livestock careers She also ser ves as secretary for the Niman Ranch Next Generation Foundation

As farmer advocate, Gadient also provides support, education and community building among the premium meat brand’s network of hundreds of small- to mid-size independent family farms and ranches across the country

Gadient was recognized recently on the prestigious 2023 Forbes 30 Under 30 Food and Drink list that applauds young leaders and entrepreneurs who are “redefining the way we eat, drink and think about consumption ” The honor cited Gadient’s dedication and passion for supporting independent U S family farmers and ranchers as well as sustainable agriculture

“Absolutely, I’m honored and I’m still in awe, ” Gadient said in a January inter view with Gourmet News “It’s so incredible to be recognized for me and for Niman Ranch ”

Gadient, who has been working at Niman Ranch headquarters in Colorado and traveling regularly back to Iowa to work on the farm, will soon show younger farmers she not only talks the talk, but walks the walk as she transitions to fulltime farming

“So many of us in my generation have been removed from the farm,” Gadient said “I’m seeing so many young farmers with Niman Ranch who didn’t grow up raising hogs and other livestock Maybe not even raised on a farm

Drink-IT will add new, cloud-based ERP capabilities for beverage producers and distributors to Aptean’s offerings,” said TVN Reddy, CEO at Aptean Drink-IT’s talented team shares Aptean’s culture of innovation and collaboration and we look forward to welcoming them to the Aptean family ”

“We’re delighted by the opportunity to join forces with Aptean and provide our deep beverage knowledge with Aptean’s food and beverage expertise to deliver an exceptional level of service and support to our customers and partners,” said Sarah Broux, managing director at Drink-IT “As part of Aptean, we will be better positioned to live up to the full potential of Drink-IT

d u c t i v i t y T h e g o a l o f t h i s p ro j e c t i s t o build local and regional food systems that a re re s i l i e n t t o m u l t i p l e s h o c k s , s u c h a s p a n d e m i c s , c l i m a t e c h a n g e , a n d f o o db o r n e p a t h o g e n s

University of Missouri will receive a $10 million grant to address USDA-NIFA Sustainable Agriculture Systems goals on climate-smart agriculture along with strengthening regional bioeconomies in rural areas This project involves a diverse team of 34 collaborators from 17 states

The project will train farmers to produce cover crop seed and be a catalyst to further adopt cover crops as a climate-smart practice, helping farmers adapt to climate change Through transdisciplinar y re-

“We started a mentor program for them so they can learn skills that I grew up learning from my parents, understanding what it’s like being a small farmer versus a megafarmer ”

According to the U S Department of Agriculture, the average age of a U S farmer is just under age 60 Yet the average

and deliver the benefits of digital transformation to the beverage industry ”

“It has not been an easy decision to say goodbye to a strong team of dedicated colleagues, but we are convinced that this is the right move for the Drink-IT business and for all the employees of Drink-IT,” said Bo Martinsen, CEO of NORRIQ Holding

“With Aptean’s global presence, conditions are optimal for continuing the incredible development that the Drink-IT business has undergone in recent years We want to thank Sarah Broux and her team for the business growth they have driven and wish them success in the next phase of DrinkIT’s future ” GN

search, Extension and education activities, the project will develop a comprehensive national program on cover-crop varietal improvement, leading to increased use of regionally adapted varieties

N I FA i n v e s t s i n a n d a d v a n c e s a g r i c u lt u r a l re s e a rc h , e d u c a t i o n a n d E x t e n s i o n across the nation to make transformative discoveries that solve societal challenges

NIFA supports initiatives that ensure the long-term viability of agriculture and applies an integrated approach to ensure that groundbreaking discoveries in agriculturerelated sciences and technologies reach the people who can put them into practice

In FY2022, NIFA’s total investment was $2 2 billion GN

reminding people where their food is coming from

“And we ’ re building community with farmers and also our partners who support Niman Ranch, investing in the next generation of farm to fork,” Gadient said “I want to continue on that path, continue getting a greater reach, supporting family farmers, good practices and animal care ”

And encouraging others to follow in her footsteps

“I would say to them how important it is to find that opportunity, that niche market that supports you and to follow your dreams,” Gadient said “Find people who support you and a community that supports you We’re lucky in eastern Iowa, where they support small business and small farms

farmer age at Niman Ranch is 43 years old

The meat producer credits Gadient, who is 27, and the mentor program that matches beginning farmers with veteran farmers in addition to a new grant program that helps young farmers update their operations and practice regenerative farming

The pandemic and the broken supply chain alerted many Americans to the need to know where their food is coming from and who is producing it Gadient is eager to continue that conversation

“I see it continuing on the path of creating resources for farmers and amplifying farmers’ voices,” she said “From the farm to Niman Ranch, we ’ re sharing stories and

“And for everyone else,” she said, “I recommend supporting your local food system, finding people in your area who are doing things that align with your values, who are raising animals with care Support local when you can Find companies like Niman who do things the right way ”

Gadient takes so much pride in her work, she gets excited when she sees a Niman Ranch product at a store

“I know that pork chop came from a family farm,” she said

“Niman Ranch supports small farmers All the family farms are doing things they believe is the best, caring for the land, animals and environment and through this, creating more opportunity for the next generations ” GN

Global Plant Extracts Market Set at $34.4B Projected to Expand to $61.5B by 2027

The global plant extracts market, estimated at $34 4 billion in 2022, is projected to reach $61 5 billion by 2027, growing at a compound annual growth rate of 12 3 percent in terms of value, according to a Markets and Markets report

The use of plant extracts is growing as consumers seek out natural and healthy products as extraction methods are developed and new plant species are discovered with beneficial properties The demand for plant extracts is increasing due to their various health benefits, natural origin and versatility in various applications

Domestic and international demand are contributing to the growth of the plant extracts market in Asia Pacific, according to

Plant-Based

Continued from PAGE 1

– the prized cohort – to try the meat alternatives And then buy them again ”

In early February, AFN suggested the industry “Keep calm and carry on: Navigating the trough of disillusionment for plant-based meat ”

“Setting aside the sinister photo on the recent cover story of Bloomberg Businessweek (a cheap stunt: U S plant-based meat sales may not be red hot, but Beyond Meat patties were not grey, last time I checked), that article has attracted astonishing levels of praise – and vitriol – for simply stating what ever yone following this space has known for months now: U S retail sales of meat alternatives have slowed down and Beyond Meat has had a lousy year, ” Elaine Watson wrote in the Feb 8 article

“But scan the media today and plantbased meat is right up there with Meghan Markle (first they loved her, then they hated her), while proponents of cultivated meat are being likened to Theranos,” she wrote

Meantime, a recent report from The NPD Group addressed the confusion about the status of plant-based food – and its future

“The recent buzz about plant-based foods at retail and foodser vice has many questioning if interest in plant-based foods is a fad or a long-term trend,” the report states “Plant-based is a small but expanding category, and as more innovations and products become available and accessible, consumer interest broadens ”

About 25 million consumers eat plantbased beverages and foods occasionally or regularly, according to NPD, consuming these foods as part of a meal or as an ingredient About 1 in 5 consumers says that they want more plant-based foods in their diet ”

Consumers differentiate between the plant-based foods they want at home or from a restaurant or other foodservice outlet, according to the report Dairy milk is largely consumed at home, but meals or snacks that include milk alternatives are preferred by 93 percent of those surveyed, only 7 percent from outside the home

“Consumers eat more plant-based meat,

the report

In 2021, Asia Pacific dominated the market and is expected to continue doing so during the forecast period As a result of strong local and international demand, the plant extracts market in the region is thriving There are several small and medium-sized manufacturers of plant extracts in the region who have extensive experience processing plant extracts, as well as being aware of their benefits Examples include Alchemy Chemicals, Vital Herbs, Sydler, Plantnat Indonesia, India, and Thailand manufacturers continue to invest in the market and focus on innovation to expand their product range This is due to the rise in the trade of plant extracts between Asia and international

poultry and seafood analogues from restaurants because these foods are prepared in the same way animal protein menu items are, which means the consumer isn’t sacrificing taste for what they believe to be a healthier option,” the report states

“At retail, the total volume sales of milk alternatives were down 3 percent in the 52 weeks ending Jan 1, 2023, compared to a year ago, ” according to IRI data cited by NPD “Almond and coconut milk alternatives were among the top declining products Oat milk alternatives offset steeper declines for the total categor y, with volume sales up 22 percent versus a year ago “Volume sales of meat alternatives in the frozen aisle were down 3 percent from a year ago, with lunchmeat, meatball and breakfast sausage alternatives the top decliners,” according to the report “Frozen meat alternative formats growing were wings, ingredient cuts, and nuggets

“Fresh meat alternatives were down 15 percent compared to the prior year; breakfast sausage, meatball, and patty alternatives were the top declining categories The growth formats in the fresh retail case during the period were wings, ingredient cuts, and nugget alternatives ”

“Retail is likely in a transition period, following fast expansion before and during the pandemic,” said Chris Dubois, executive vice president, Americas Protein Practice Leader, IRI “As consumers are returning to their pre-pandemic habits and living with high inflationary prices, we are seeing slower velocity rates and a higher number of lost buyers than new buyers

“As long as the big plant-based companies continue to deliver taste, texture and innovations while working toward price parity with other protein options, the category can thrive, especially in the frozen case where the strength and base are consistent ”

Foodservice plant-based foods represent less than 1 percent of all foods shipped through broadline foodservice distribution

manufacturers of spices and essential oils

Recent developments in the global plant extracts market include rising demand for plant-based and natural products, driven by the growing trend of wellness and health consciousness among consumers and increasing focus on research and development to develop new plant extract-based products with improved functionalities and benefits

Also, growing demand for plant extracts in the cosmetic and personal care industry, due to their use as natural ingredients in beauty and skincare products and expansion of the food and beverage industry in emerging markets, driving the demand for plant extracts as natural colorants and flavors

In addition, growing trend of sustainability

to commercial and non-commercial foodservice outlets, with many categories growing, according to NPD Plant-based meat analogues have expanded from primarily beef alternatives to poultr y, seafood and pork Pound sales of chicken and fish analogues shipped from broadline foodservice distributors increased by 38 percent and 5 percent, respectively, in the 12 months ending December compared to a year ago

Grain alternative pizza crusts, such as cauliflower crust, grew broadline foodser vice pound sales by 35 percent in 2022 compared to a year ago, the report states

“Chefs and foodservice operators see the plant-based protein category as a versatile option to ser ve a greater diversity of guests,” said Darren Seifer, NPD food and beverage industr y analyst “Plant-based provides the options to create center-of-plate recipes that delight guests and bring them back for more ”

The NPD report forecasts dairy and meat alternatives to grow through 2024, driven almost entirely by Millennials and Gen Zs, who choose these products because of their interest in sustainability, animal welfare and better health The deep-rooted values of Gen Zs and Millennials behind their choice of plant-based foods enabled the category to continue to grow throughout the pandemic These plant-based consumers look for various meat, poultry or seafood analogues, flavor profiles and formats

“Plant-based beverages and foods are growing and gaining loyalty,” Seifer said “These products still represent a small share in the categories in which they compete but give consumers and foodser vice operators more options to consider ”

In its state of the industr y report, the Plant Based Foods Association echoed NPD’s analysis that reports of plant-based’s death were exaggerated

“Compared to last year, menu sizes generally stayed the same and still have yet to

and eco-friendliness, leading to the increased demand for biodegradable and compostable plant extract-based products and growing emphasis on production processes that are environmentally friendly and use renewable resources, driving the development of new technologies for plant extract production Asia-Pacific is expected to be the largest market for plant extracts, driven by the increasing demand for natural ingredients in the food and beverage industr y and the growing cosmetics and personal care market in the region North America and Europe are also expected to show significant growth in the market, driven by the increasing demand for plant-based and natural products in the region GN

recover from their pre-pandemic levels,” the PBFA wrote “In terms of innovation, the number of limited-time introductions are nearly reaching pre-COVID heights and the foods and flavors that did see gains on permanent menus span all stages of the trend cycle, bringing recovery closer into view

“Plant based descriptors across the board skew to the West and are trending on menus with further growth predicted in the future,” the association wrote “Specifically, ‘ vegan ’ and ‘plant-based’ are growing the fastest while the term ‘vegetarian’ still has the strongest presence, appearing on over 40 percent of menus

“Plant-based callouts, plant-based meats and plant-based dairy all skew toward fast casual operators, though midscale offers similar penetration of dairy alternatives and isn’t far behind for plant-based meat analogs Casual dining follows these segments in terms of plant-based meats and plant-based dairy ”

The most popular plant-based food choices are entrees and appetizers, such as burgers and salads, commonly found on most menus nationwide

“Dishes that are naturally vegetarian (avocado toast, chips and guac, garden salad, etc ) capture many of the fastest growing plant-based dishes as operators try to make their menu easy to navigate by adding callouts for consumers following those diets,” the PBFA stated

“While most consumers still are eating meat, nearly one-third limit their consumption in some way and the majority are open to tr ying dishes that have a mix of plant protein with some meat Currently, the biggest barriers for consumers eating plantbased are taste and cost ”

Almond milk and coconut milk lead dair y alternatives on menus and in consumers ’ minds, with oat milk gaining ground, according to the report

“Despite strong consumer affinity for milk alternatives and one-third of consumers preferring them to traditional dairy, menu presence is still lacking which may create an opportunity area for operators to provide for this unmet demand,” the PBFA wrote

Not surprisingly, the PBFA sees growth for plant-based foods in the coming year GN

p s featured

OMG! Pretzels S avory & S weet Variety Pack

Customers love this collection that includes three popular seasoning blends –Garlic, Lemon Pepper and Salty Butterscotch Bundle them on your shelves for a gourmet food offering that is sure to wow any snack lover OMG! Pretzels’ flagship flavor Garlic offers the perfect blend of savory garlic and fresh herbs The Lemon Pepper variety is tangy and bright; each bite starts off sweet and ends with a peppery finish Snacking with the Salty Butterscotch Pretzels provides some good, old-fashioned nostalgia Each flavor is mouthwatering on its own, plus people can dip them for some extra indulgence OMG! Pretzels uses wholesome ingredients and carefully crafted family recipes

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 good-

to make delicious, bite-sized, sourdough pretzel nuggets that are perfect for every occasion It’s the premium quality and unforgettable taste that make OMG! Pretzels the obvious choice for customers in search of a superior snack

The Savory & Sweet variety pack makes a wonderful gourmet gift for any foodie and is great for spring entertaining promotions Once you pop one in your mouth, OMG! comes popping out! For more information on becoming a retail partner with OMG! Pretzels, send an email or find the company on Faire

OMG! Pretzels www omgpretzels com

Legal S ea Fo o ds House Co cktail S auce

For years, Legal Sea Foods has been delighting customers with ocean-fresh fare and a New England-inspired menu Today, it has partnered with the specialty food experts at Stonewall Kitchen to bring signature sauces, condiments and more from their kitchens to your customers’ tables Perfect for pairing with all sorts of pescatarian fare, these products will have everyone hooked from the very first bite

A re s t a u r a n t c l a s s i c , t h e

H o u s e C o c k t a i l S a u c e a c h i e v e s a w o n d e r f u l b a la n c e o f z i p a n d z i n g t h a n k s t o a c o m b i n a t i o n o f t o m at o e s , s p i c e s a n d a h e a l t h y dose of horseradish for some h e a t A c l a s s i c c o m b o w h e n e n j o y e d w i t h c h i l l e d s h r i m p a n d o y s t e r s , i t ’s e q u a l l y d e l ic i o u s w h e n s p o o n e d o n t o c r i s p y c r a b c a k e s o r m i x e d i n t o B l o o d y M a r y s f o r a n e x t r a b u r s t o f s e a f a r i n g f l av o r

Stonewall Kitchen

www.stonewallkitchen.com

Tor tuga Tennessee Whiskey Spice Cake

ness 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 and the Rockies Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges

Fall River Wild Rice 800 626 4366 www.fallriverwildrice.com

Monti Trentini Black Truffle Caciotta

Monti Trentini’s aged Black Truffle Caciotta is the evolution of the company’s best seller,

Caciotta Tartufo

The Black Truffle Caciotta cheese is aged for a minimum of three months, hand rubbed weekly and “cured” by expert affineurs The taste of the aged cheese and the texture of the curd marry perfectly the truffle flavor given by the real Italian black truffle pieces that are inside

Beyond that, the aged truffle caciotta is differentiated by a black coating all around the wheel and engraved (not painted) logos Each small logo on the outer part is

BeBOLD Energy Bars

Trivia: What’s the hottest new womanowned, plant-based product launched by Stacy of Stacy’s Pita Chips? Refrigerated BeBOLD energy bars! Not only delish and created with the same integrity as the pita chips, but they’re gluten and dairy free, plant-based and a simple combination of nuts, nut butters, oats, chia, wildflower honey and maple Soooo good! They come

placed to help cut wedges of 8 ounces, approximately The vacuumpacked wheels come one per box The box can be generic or more luxurious The luxury box version, ideal for gifts or display, presents the same patter n of the cheese, which can also be personalized

The product has 180 days of shelf life; the average weight of each wheel is 5 pounds

Monti Trentini

www.montitrentini.com

Tortuga is a world-renowned brand that continues to lead the gourmet and spirit cakes category by heavily focusing on innovation and ensuring that its consumers are presented with innovative and new options

Tortuga has been doing business with the cruise channel, major big box retailers in North America, department and grocery stores and the gifting sector for over 35 years Given the company’s recent success with evolving from its world-famous rum cakes and creating a new cake with bourbon, the Kentucky Bourbon Butter Cake, Tortuga continues to explore the spirits world

From this evolution, Tortuga’s Souther n Trio range was bor n, which consists of

Le Gruyère AOP

Do you know Le Gruyère AOP?

• Le Gruyère AOP is produced using raw milk

• Le Gruyère AOP is natural – there are no additives, no GMOs and no preservatives

• Le Gruyère AOP is naturally gluten and lactose free

• E a c h w h e e l o f G r u y è re A O P i s a g e d f o r a m i n i m u m o f f i v e m o n t h s b e f o re b e i n g re l e a s e d f o r s a l e a n d c a n b e a g e d f o r b e t w e e n 1 4 a n d 1 8 m o n t h s I t c a n b e k e p t f o r m o re t h a n 2 4 m o n t h s f o r c h e e s e l o v e r s l o o k i n g f o r a n e v e n s t ro n g e r f l av o r

• A wheel of Gruyère AOP weighs between 25 and 40 kg

What does AOP mean?

Protected Designation of Origin

To be considered AOP, you have to have:

• A tradition

• A limited production zone

• A name

in two flavors: Chocolate Chip Almond Butter and Chocolate Chip Peanut Butter

BeBOLD 855 623 2653

www beboldbars com

Kentucky Bourbon Butter Cake, Moonshine Apple Pie Cake and the newest addition, Tennessee Whiskey Spice Cake It is carefully crafted with Tennessee Whiskey’s rich aroma and complex flavors and the distinct notes that emerge from the spices All three flavors are available in the standard sizes – 4 ounces, 16 ounces and 32 ounces

Tortuga’s new selection of spirit cakes are inspired by America’s oldest and traditional delectable recipes and give consumers the opportunity to experience unique flavors characterized by bold notes and magnificent richness

Tortuga Spirit Cake Company

786.817.6880

www.tortugaimports.com

• A knowhow and a history

• A product

Production process has been maintained since the origins of Gruyère AOP back in the year 1115 and is strictly respected by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications

Le Gruyère AOP www gruyere com

New Hard S eltzer from Sp arkling Ice

Sparkling Ice SPIKED™ is Sparkling Ice’s entry into the burgeoning alcoholic bubbly beverages category The new full-flavored spiked seltzer is offered in four flavors: Cherry Lime Cooler, Lemonade Refresher, Ruby Fizz and Strawberry Citrus Smash, each with 4 percent alcohol, zero sugar

and only 80 calories It’s offered in slim 12-ounce cans in a 12-can variety pack

Sparkling Ice

www sparklingicespiked com

Bonne Maman Hazelnut Cho colate Spread

The No 1 premium preserves brand in the United States, Bonne Maman®, is pleased to debut Bonne Maman Hazelnut Chocolate Spread It is the newest addition to the Bonne Maman family of premium products

Staying true to the brand’s values, Bonne Maman Hazelnut Chocolate Spread is made with simple ingredients, without any artificial flavors and no palm oil With generous amounts of hazelnut and a smooth, creamy texture, Bonne Maman Hazelnut Chocolate

Ariston 4-Leaf Organic & Infused Balsamic Vinegars

Ariston’s line of organic balsamic vinegars are characterized by a perfect balance between sweet and sour

This product is made exclusively with GMO-free and organically farmed grapes, without pesticides involved The entire production process is certified in order to guarantee consumers the compliance with highest organic farming standards, guaranteed by the CCPB certifying body

This balsamic is naturally dark and dense, with a 5 percent acidity content The balsamic is sweet with a very light pungency and an extremely thick consistency They have tasting notes of raisins, plum

Spread delivers a deliciously rich taste that consumers will love at first taste!

Packaged in an embossed Bonne Maman glass jar, Bonne Maman Hazelnut Chocolate Spread is ideal for snacking, spreading or incorporating as an ingredient in beloved recipes

Available in an 8 8-ounce jar and a 12 7-ounce jar

For more information about Bonne Maman, visit www bonnemaman us

World Finer Foods Inc

www.bonnemaman.us

The Per fect Purée of Nap a Valley Lime Zest

Fancy Food Show to celebrate the start of its 35th year as a leading U S producer of premium fruit purées, zests and specialty blends for culinary and bar professionals

Lime Zest (35 ounces) completes The Perfect Purée’s zest collection by joining favorite pantry staples Orange Zest and Lemon Zest Lime Zest is an aromatic icon made by finely mincing the outer peel of fresh premium limes (no pith!) with 50 percent sugar Crafted to enhance flavor, it adds a punchy tang to desserts like key lime pie and lends more intense lime flavor to cocktails It also brings vibrant color and flavor to savory recipes

captured the fresh flavor of real fruit with no artificial colors or preservatives All flavors are vegan and GMO-free Unwavering in its commitment to quality and taste, the company’s products have helped chefs achieve the color and flavor of fresh purées when they couldn’t afford to make them from scratch

and some smoothness from oak barrels Pairs well with any fine cheese or fruit Finishing all dishes including salads, filet mignon, seafood dishes, grilled vegetables, certain desserts, vanilla ice cream, Greek yogurt, gelato and many more Also, great for salad dressings and entertaining guests Even delicious in drinks and seltzer water!

Ariston’s 4-Leaf & Organic Balsamic Vinegar comes to you in a beautifully packaged box

Ariston Specialties

860.263.8498

www.aristonspecialties.faire.com

Halladay’s Har vest Barn Burger and Grill Blends

For customers looking to step up their grilling game, Halladay’s Harvest Bar n has the perfect selection of tasty blends to make grilling easy and delicious The best-selling Steakhouse Burger Blend is simply added to fresh ground beef One package contains enough seasoning to make 16 thick and juicy burgers that are full of flavor Other popular burger blend flavors include Maple Bacon, Farmhouse Onion and Buffalo Blue Cheese With people staying home more frequently, and entertaining from

home, Halladay’s has seen the entire line of grilling blends double in sales for retailers Halladay’s Harvest Bar n Vermont Maple Grill Glaze is a new and popular addition to the grilling lineup Simply marinate chicken, pork or salmon and a delicious glaze will form as you grill Include the Barbeque Rub for Chicken and Ribs and Sweet & Spicy Jerk Chicken

Blend to round out your grilling selection

Halladay’s Har vest Barn

www halladays com

Jake’s Nut Ro asters New Brine & Dill Almonds

Jake, a fourth-generation member of the Jasper family, is proud to continue the farming traditions of his great-grandfather that have been passed down for over 70 years Jake’s Nut Roasters is pleased to announce its newest flavor to the Jake’s can lineup: Brine & Dill Almonds

Already becoming a consumer favorite, Jake’s Brine & Dill Almonds are bursting with the bold flavors of vinegar and dill They provide a little tanginess with just the right amount of dill pickle flavor, the per-

fect addition to your snacking routine

These almonds are “Straight from Jake’s Orchard” showcasing the company’s vertical integration and commitment to sustainable growing practices

Jake’s almonds provide the quintessential plant-based protein and make eating this healthy snack both fun and satisfying!

Produced in a dedicated peanut-free facility, these premium California almonds are dry roasted and seasoned in small batches to deliver exceptional quality Jake’s Nut

Founded in 1988 by culinary entrepreneur Tracy Hayward, The Perfect Purée of Napa Valley combined Hayward’s French culinary arts training and visionary spirit in the first American company of its kind making purées that

Now entering its 35th year, The Perfect Purée continues to ensure customers consistent, high-quality pantry staples such as Cherry, Strawberry and Red Raspberry while also responding to evolving tastes with innovative blends including Mango Passion Fruit, Yuzu Luxe Sour and Red Jalapeño With the addition of Lime Zest, The Perfect Purée expands its line to 41 products and helps busy chefs solve the produce puzzle no matter what the season

The Perfect Purée of Napa Valley www perfectpuree com

Legal S ea Fo o ds House Tar tar S auce

Since 2018, Stonewall Kitchen has used its specialty food expertise to bring Legal Sea Foods’ ocean-fresh flavors to customers across the country With famous in-house recipes as inspiration, Stonewall Kitchen has created products that call back to both companies’ coastal New England roots

J u s t t a k e t h e H o u s e Ta r t a r S a u c e : w o n d e r f u l l y

t a n g y, i t p a i r s h e r b a c e o u s d i l l a n d c o u r s e - c u t p i c k l e r e l i s h w i t h a c r e a m y, a i o l i - l i k e b a s e f o r a s m o o t h a n d z e s t y b i t e D e l i c i o u s w h e n s l a t h e r e d o n a h a d d o c k s a n d w i c h , t h i s s a u c e c a n a l s o b e p a i r e d w i t h f i s h ‘ n ’ c h i p s , s p r e a d o n a s u r f - a n d - t u r f b u rg e r a n d e nj o y e d a s a d i p f o r b a r f o o d s t a p l e s l i k e o n i o n r i n g s W i t h e n d l e s s p o ss i b i l i t i e s , i t ’s s u r e t o m a k e a n y m e a l a re e l c a t c h !

Stonewall Kitchen

www.stonewallkitchen.com

STAR Double-Stuffed Jalap eño and Garlic Olives

Both garlic stuffed and jalapeño stuffed varieties are growing faster than the category and STAR has combined the two popular flavors into its new, colossal sized, flavorpacked olives

Introducing STAR Double-Stuffed Jalapeño and Garlic Olives Harvested while still young, these large-sized olives pack a whole lot of flavor

Roasters 7 ounce cans have a cool, classic appearance that look great on store shelves, kitchen counters, and table centerpieces They also make the perfect gift

A commitment to quality and innovation has propelled many fine Jasper Specialty Foods products into the hands of healthconscious almond lovers around the world Jake’s Nut Roasters can also be found on Amazon

Jasper Specialty Foods

800 255 1641

www.jasperspecialtyfoods.com

www.jakesnutroasters.com

Featuring artisanal quality, these are the perfect balance of flavors, not too spicy and not too salty Enjoy straight out of the jar, in charcuterie platters or use as a spicy garnish for your favorite drinks Contact Borges USA for more product information

Borges USA www borgesusa com

TRADESHOWCALENDAR

(dates subject to change)

Norrington of Anheuser-Busch to Keynote at The Beverage Forum

March 2-3

Tastemaker Conference

Chicago, Illinois

www tastemakerconference com

March 5-7

International Restaurant & Foodservice Show of New York

New York City, New York

www internationalrestaurantny com

March 5-7

Coffee Fest

New York City, New York

www coffeefest com/new-york

March 5-7

Healthy Food Expo

New York City, New York

www internationalrestaurantny com

March 7-11

Natural Products Expo West

Anaheim, California

www expowest com

March 22-24

PLMA Annual Meeting & Leadership Conference Orlando, Florida

www plmalive com

March 28-30

International Pizza Expo

Las Vegas, Nevada

www pizzaexpo pizzatoday com

April 18-19

Ingredient Marketplace, SupplySide East Secaucus, New Jersey

east supplysideshow com

April 29-30

Pizza City Fest

Los Angeles, California

www pizzacityfest com/events/los-angeles

May 2-3

The Beverage Forum Chicago, Illinois

www beverageforum com

May 7-10

Craft Brewers & Brew Expo America

Nashville, Tennessee

www brewersassociation org

May 8-11

Food Safety Summit

Rosemont, Illinois

www foodsafetysummit com

May 22-25

Sweets and Snacks Expo

Chicago, Illinois

www sweetsandsnacks com

June 4-6

Dairy Deli Bake Seminar & Expo

Anaheim, California

www iddba org

June 6-8

Global Pouch Forum Rosemont, Illinois

www packingstrategies com

June 16-18

International Society of Sports Nutrition

Fort Lauderdale, Florida

www sportsnutritionsociety org

June 25-27

Summer Fancy Food Show

New York City, New York

www specialtyfood com

July 9-11

School Nutrition Association Denver, Colorado

www schoolnutrition org

August 28-30

Western Foodservice & Hospitality Expo

Los Angeles, California

www westernfoodexpo com

Sept 7-8

Plant Based World Expo North America New York City, New York

www plantbasedworldexpo com

Kyle Norrington, U S chief commercial officer of Anheuser-Busch, will deliver a keynote at The Beverage Forum

Norrington oversees sales and marketing in the United States, continuously delivering successful results, innovative strategies and disruptive ideas During his time as president of Labatt in Canada, the Canadian division of Anheuser-Busch (A-B) InBev, Norrington developed and implemented the Canada 10-year plan, resulting in the gain of a full share point in 2020

Norrington also step-changed the Beyond Beer portfolio and performance through innovation, organic growth and strategic acquisitions such as NÜTRL Vodka Soda Prior to leading Labatt, Norrington oversaw Global Brands at AB InBev, including Budweiser, Stella Artois and Corona

The Beverage Forum is set for May 2-3 in Chicago, attracting key leaders and innovators from a broad array of beverage companies GN

Global Pouch Forum Set for June in Rosemont

Now in its 26th year, Global Pouch Forum provides networking opportunities and content from experts who develop, supply, buy or recommend flexible product packaging materials including pouches, films and machinery Presentations will inform, inspire and look at the future of this dynamic packaging industry segment

Alison Keane, president and CEO of the Flexible Packaging Association, will moderate a session on the “State of the Flexible Packaging Industry ”

E a c h y e a r, t h e F PA p u b l i s h e s i t s “ S t a t e o f t h e F l e x i b l e P a c k a g i n g I n d u s t r y, ” w h i c h i s a d e f i n i t i v e s o u rc e o f i n f o r m at i o n f o r t h o s e i n v o l v e d i n t h e f l e x i b l e p a c k a g i n g m a r k e t K e a n e a n d a s e l e c t i o n o f F PA m e m b e r c o m p a n i e s w i l l d i s c u s s i n d u s t r y g ro w t h d a t a f o r f l e x i b l e p a c k a gi n g , t re n d s d r i v i n g u s e o f f l e x i b l e p a c k a gi n g a n d o t h e r k e y v a r i a b l e s i m p a c t i n g f l e x i b l e p a c k a g i n g u s a g e

The Global Pouch Forum will be held June 6-8 in Rosemont, Ill GN

Converters Expo Packs Event with Info, Networking

industry contacts and further establish existing business relationships

What better way to kick off the event than with a welcome reception in the Green Bay Packers Hall of Fame? This is an opportunity to meet with peers, make new

Various vendor education sessions are being scheduled so participants can walk away with innovative solutions, an understanding of new products and expert knowledge from industry suppliers

Converters Expo will be held April 1213 at Lambeau Field, Green Bay, Wis GN

Organic Produce Summit Opens

Retailer Registration for July Event

Retailer registration for Organic Produce Summit 2023 is open, with qualified individuals from retail and direct-to-consumer buying organizations eligible for complimentary registration and hotel accommodations The seventh annual OPS will be held July 12-13 at the Monterey Conference Center in Monterey, Calif

As the only event dedicated exclusively to bringing together producers and buyers of the organic fresh produce industry, OPS 2023 will follow the overwhelming success of previous OPS events and retain a similar format for attendees

In addition to an informative series of educational sessions, engaging keynote presentations and a sold-out trade show floor featuring more than 170 organic growers, shippers and processors, retailers and buyers will have a hands-on opportunity to tour four respected organic fresh produce companies

“We are thrilled with the tremendous feedback and response from the organic community since the inception of OPS, and we ’ re looking to make OPS 2023 the best yet,” said Susan Canales, president of Organic Produce Summit “We’re putting together a dynamic program that features an impactful and relevant educational program touching on important industr y issues and objectives

“Our sold-out trade show floor has been slightly enlarged to accommodate more booths, but we will retain the intimacy and energy our attendees are seeking And we have some fresh and exciting new facets to the program for this year ”

New at OPS 2023 will be an opportunity for retailers to tour an innovative Controlled Environment Agriculture operation Also on tap is a pre-reception cocktail event for first-time and new-to-the-industry OPS attendees GN