Gourmet News • September 2023

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GOURMET NEWS

Ho w Paul Newman Inspired a Non-Profit To Launch a Tea & Coffee Compan y

BY A J FLICK

Everything at Grace Farms has a purpose

minds about community, humanity and the environment, locally and globally

Gen Z Feels Pressured About Food

in world-class programs about parks, justice, community din-

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• Even If Autumn Isn’t Quite in the Air, Popular Pumpkin Spice Season Is

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• Kraft Heinz to Reduce Use of Virgin Plastic in Global Packaging by 20 Percent by 2030

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• Giant Food, Divert Process 31 Million Pounds of Wasted Food in First Year of Collaboration

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• Vinegar Is Ready for Close-Up as ‘Eternal Condiment’

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• Featured Products

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• Advertiser Index PAGE 22

The main structure, called the River building, was specifically designed to inspire visitors to the bucolic New Canaan, Conn , non-profit’s campus to pause to contemplate thriving as individuals and a community The 80 acres of Grace Farms are a mixture of simple, sleek mid-century designed buildings surrounded by lush lawns and preserved natural landscape

Since 2015, visitors have been welcomed to roam the grounds and participate in many events designed to nourish curious

“The place of Grace Farms was intentionally designed around nature to create a reflective and restorative space to consider innovative ways to advance the common good,” according to Grace Farms literature “Our experts across disciplines, in collaboration with our local and global partners, create unprecedented outcomes ”

“During our first five and a half years, we were free and open to the public,” said CEO Adam Thatcher “People could engage

ners – a wide range of programs ”

Grace Farms was all about connecting people to each other, their community, the world,

Continued on PAGE 13

Italian Chef Enjo ys Making Americans Happy

BY A.J. FLICK

The word “happy” comes up often when talking with Fabrizio Cercatore, maestro pizzaiolo and

“Everybody loves pizza,” Cercatore says “It would solve many issues in the world if ever yone would bring pizza because that would make ever ybody happy Think about it ” Perhaps nothing makes Cercatore happier than finding different ways of presenting all the beloved flavors of his native Italy to customers, from his restaurants to bringing his Berkeley restaurant

HOT ITALIAN’s fare back to DoorDash to presenting dishes from his Passione Emporio on board a luxurious yacht to creating vegan pizza and gelato that taste every bit as good as the Old World recipes

Cercatore has a lot on his plate, to be sure

His epicurean journey began in Italy After a one-year stint in the military, Cercatore saw his future in the restaurant business, so he went to culinary school – not just

Continued on PAGE 14

Members of Gen Z have felt pressure on them since childhood to eat a certain way to communicate their identity and beliefs, which has created negativity and anxiety among this food-obsessed generation, according to recent research from Ketchum

Gen Z has been deemed the foodie generation, but the research reveals a darker side to their relationship with food, including 61 percent recounting the childhood pressure

The wide-ranging research study from global communications consultancy Ketchum expands upon its legacy of food insights, intelligence and landmark research by examining the attitudes and beliefs of Gen Z about food It builds upon Ketchum’s Food 2020 research, which defined approximately one-quarter of the population as Food eVangelists, influential consumers seeking to change the food system Ketchum’s newest food research reveals that approximately half of Gen Zers are classified as Food eVangelists, which is significantly higher than the general population, signaling increased engagement with food systems

Continued on PAGE 14

Construction Workers’ Hunger Affects Productivity

The majority of construction workers are not eating enough and that hunger can affect productivity and quality standards, with more than half (51 percent) worried that they or a coworker could make a mistake on the job as a result, according to a recent report from ezCater

Running on empty calories all morning long is the norm, according to the report, with 78 percent of respondents saying they begin work before 8 a m and 55 percent work longer than eight hours

tion workers (57 percent) surveyed start their day with only a coffee or energy drink at least three days per week – making the lunch break a fundamental part of their workday

The report, “How Food Fuels Construction Teams,” polled 500 construction professionals to understand how they eat on the job site and the impact that food has on their performance

Providing food on the job site increases productivity Without lunch, workers feel sleepy or have low energy (44 percent), are less focused (39 percent) and unmotivated (35 percent) on the job When asked, 65 percent of construction workers said free meals would motivate them to work harder

When employers provide lunch, construction professionals take notice Employers who provide food as a perk are able to retain their employees longer, with 75 percent of construction workers agreeing they would continue working for a company that provides free meals More than half (77 percent) agree free meals would make them feel appreciated and 61 percent said they’d be more willing to accept a job offer from a company that gives free lunch

founder of California-based Passione Brands and HOT ITALIAN

FROM THE EDITOR

I’m much more of a tea person than a coffee person Growing up, my family always had a pitcher of tea in the fridge I only learned to drink coffee (with a lot of creamer and sugar) when I was going to college and needed it to stay awake to study or wake up to go to class Working in newsrooms most of my adult life, there was always a coffee machine going and I was in the habit of putting creamer and Sweet’N Low in my one cup to start my day My coffee-loving friends always teased me about what I called coffee (a light-brown liquid) was not what they called coffee (black and sometimes, it seemed, chewy) It’s only been recently that I discovered I really liked certain coffees and especially cold coffee After doing stories on coffee companies and being able to taste their product oh, that’s GOOD coffee! I still put sweetener in it (I prefer SweetLeaf Sweet Drops)

I never gave up tea, though, especially herbal teas I sometimes rely on herbal teas to relax after work to induce (hopefully) sleep

In this issue, we travel to Connecticut (in our minds, at least) to visit Grace Farms In one of the silver linings of the pandemic, the non-profit foundation that runs the community center thought to bring the essence of Grace Farms to consumers in the form of organic teas I especially appreciate the Rest Camomile Vanilla, which I have ended some days with as I try to persuade my brain to stop thinking so I can sleep And on nights when I don’t sleep well, there’s Grace Farms’ Revive Yerba Mate They also make a coffee, with beans from Colombia, that I have yet to try Now pizza is another thing altogether Who doesn’t like pizza?

One of my cousins-in-law didn’t Before she married my cousin, she worked in Memphis at a guitar shop that Elvis Presley fre-

quented Elvis liked to rent a movie theater for himself and whomever he decided to invite He would order a lot of pizzas

The first time my cousin’s wife was invited, she turned down his pizza offer, saying she didn’t like pizza Elvis was aghast He’d never met anyone who didn’t like pizza He always remembered her as the woman who didn’t like pizza

Pizzas were often the way newspapers “treated” their reporters when it came to working late on election nights and such newsworthy nights If you didn’t want to get stuck with the plain ol’ cheese pizza (boring!), you’d better grab a couple slices when they first arrived, even if you weren’t hungry

In this issue, we talk to Master Pizziolo Fabrizio Cercatore of Passione Brands Maybe it’s just me, but I didn’t realize until recently how important crusts are I certainly knew what I didn’t like: those tasteless cardboard crusts we ’ ve all had to endure at one time or another (sometimes, I admit, I just scraped the toppings off of bad crusts) The pizzas we got for cheap in college (and some newsrooms), the only thing that redeemed a bad crust, was enough toppings and especially cheese

I’m looking for ward to tasting Chef Fabrizio’s pizza the next time I’m in California Judging by the photos, it seems he puts sufficient cheese on his pizzas I am definitely a fan of Chicagostyle pizza (you never have to ask for extra cheese because it’s a given) than New York-style pizza (being able to fold a pizza slice means there aren’t enough yummy toppings

and cheese

on top) Now I’m hungry I think I’ll have pizza for dinner

Take care and stay safe! GN

AJ Flick • Senior Editor aj f@oser com

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ADM Expands North American Re:Generations Regenerative Agriculture Program

ADM, a global leader in sustainable agriculture supply chains, is launching a significant expansion of its re:generations regenerative agriculture program, ensuring more North American producers can earn additional income while making a positive impact on the environment and their soil’s health After successfully enrolling more than 1 million acres in 2022, ADM is continuing to invest to expand re:generations to cover 2 million acres in 2023, on its way to a goal of 4 million acres globally by 2025

“With a value chain that stretches from more than 200,000 producers to downstream customers spanning food, feed, fuel, industrial and consumer products, ADM has an unparalleled ability to scale regenerative agriculture practices around the globe,” said Paul Scheetz, director of Climate Smart Ag Origination at ADM “We’re proud of our groundbreaking work to support regenerative agriculture efforts, which was recognized with a grant from the U S Department of Agriculture through which we’ll direct more funding directly to producers

“We know producers have always been stewards of the land, and that this is their lifeblood,” Scheetz said “We’re excited to continue to invest to expand our unique

array of re:generations benefits to bring even more of them into the program We are helping create new value for our producer customers, while they reduce greenhouse gas emissions, increase soil carbon sequestration, improve water quality, and promote biodiversity ”

for grain delivered to ADM

ADM designed re:generations as a menu-based program for ease of use and adoption by producers, including shortterm agreements along with customized and localized support

ADM will continue to expand the availability of Farmers Business Network’s Gradable digital farm-management tool to simplify the re:generations enrollment process and provide a smooth but thorough data collection experience that allows ADM to pay producers quickly and easily following each program year

This summer, ADM program managers began conducting in-person informational meetings, educating producers on the company ’ s program and offerings, and allowing them an opportunity to start the enrollment process Timing is ideal as producers consider their cover crop plan for the fall and planting decisions for the spring of 2024

“ADM’s purpose is to unlock the power of nature to enrich the quality of life, and we cannot achieve that purpose without a strong and unrelenting focus on protecting our planet, our communities and our people,” said Greg Morris, president of ADM’s Ag Services & Oilseeds business “Beyond that, sustainability is driving our strategic efforts to get closer to our producer customers and create value across our broad range of customers

The expansion will offer producers spanning 18 states and three Canadian provinces financial incentives and technical support for implementing practices including cover cropping, improved nutrient management and conser vation tillage ADM is incentivizing multiple practices and performance outcomes spanning crops including corn, soybeans, peanuts and wheat Producers who enroll receive premium payments ranging up to $25 an acre per year, and in some instances also receive an additional per bushel premium

In addition, technical assistance partners –including familiar independent organizations such as American Farmland Trust, Ducks Unlimited, Kansas Association of Conser vation Districts and Practical Farmers of Iowa –will provide producer support on a stateby-state basis, including explaining program details and qualifications, and providing guidance and education for successful practice implementation

“It’s producers on a local level that are making huge strides for the planet and our collective future – and they’re strengthening their own businesses at the same time,” said Scheetz

“Our work to rapidly scale up our regenerative agriculture efforts to 4 million acres by 2025 is one of the key ways in which we ’ re enabling our entire value chain to meet the demand for sustainably sourced products and helping to pave the way toward a more sustainable future,” Morris said

ADM’s regenerative ag and Climate-Smart ag program, with 1,900 U S producers and more than 1 million acres enrolled in 2022, offers financial and technical support to producers who newly adopt or continue current regenerative ag practices This will ultimately attach positive environmental impacts to food, feed and fuel ingredients created by ADM, and help tell stories of the good work producers are doing to reduce greenhouse gas emissions, improve water quality and soil health and enhance biodiversity through proactive practices such as the use of cover crops, nutrient management and reduced tillage GN

UC Davis, Agrology Expand Project on Thresholds for Vineyard Smoke Risk

Agrology and UC Davis have extended a partnership that includes a new research project that aims to understand smoke risk thresholds in vineyards

The UC Davis Viticulture and Enologist team of Dr Anita Oberholster has begun to conduct research projects that use Agrology sensors to monitor and measure volatile organic compounds and volatile phenol concentrations They aim to determine what happens in a vineyard when varying levels of smoke concentration occur

UC Davis recently simulated wildfire smoke in a vineyard and used Agrology’s Sentinel System to monitor VOCs and volatile phenols in real time

“Our goal in this research is to determine thresholds for wine grapes and how vintages can be impacted by varying levels of wildfire smoke,” said Oberholster, vice-chair and

professor of Cooperative Extension in Enology at UC Davis “Through measurement and research, we are now learning how various concentrations of smoke are actually impacting fruit on the vine ”

“We are honored to work with leading researchers like Dr Anita Oberholster and her team,” said Adam Koeppel, co-founder and CEO of Agrology “This project confirms that our sensors can keep growers updated on real-time smoke risk in the vineyard and can alert them of thresholds when wildfires threaten their vintage ”

The UC Davis team conducted a recent test by simulating wildfire smoke in a controlled environment The team created a smoke tent where they pumped controlled levels of smoke into the tent They placed Agrology sensors inside the tent at varying levels (simulating ground, middle and top

of the canopy) and placed two sensors outside of the tent for control While the Agrology sensors delivered real-time data, UC Davis also tested air quality by collecting and analyzing air samples

The two entities plan to continue to partner on this endeavor as UC Davis continues smoke risk research UC Davis is conducting another trial with barrier sprays and the results of smoke on fruit in the coming weeks More research results will be shared in the future as additional testing is completed

Agrology is a leading climate tech startup and Public Benefit Corporation with a mission to help farmers adapt to and beat climate change with real-time analysis and predictive insights The Agrology platform consists of climate and carbon monitoring systems, both based on

ground-truth data and machine learning

The Agrology Climate Monitoring System delivers predictive insights and warnings, up to four days in advance, for wildfire smoke taint risk, extreme weather, soil conditions, pest and disease emergence and irrigation Agrology’s Carbon Monitoring System tracks soil carbon sequestration in real time, quickly detecting carbon loss via carbon dioxide emission events

Agrology customers include Braga Fresh, The Duckhorn Portfolio, Emeritus Vineyards, Groth Vineyards and Winer y, Jordan Vineyards and Winer y, Joseph Phelps Vineyards, Lawrence Vineyards, Napa Green, Pivot Bio, Renteria Vineyard Management, Sebastien Farms, Silver Oak Vineyards, Sonoma County Winegrowers and numerous specialty farms GN

Biden Asked to Promote Plant-Based Foods in Federal Facilities

The food awareness organization ProVeg US, along with 160 other non-governmental organizations, is calling on President Joe Biden to issue an executive order that will promote the public procurement of healthy, plant-based foods in federal facilities

In a letter to the president, the NGOs thanked the Biden Administration for making the commitment to update and implement the Food Service Guidelines for Federal Facilities This commitment acknowledges that the federal government must lead by example to transform the

food system for the better

But with less than two years left of this presidential term, Biden is being urged to make good on the commitment with an executive order to update and require implementation of the FSG in all federally owned and operated facilities

“Issuing an executive order will set an example for the nation to follow by prioritizing human health, sustainability and animal welfare,” said Lana Weidgenant, U S policy and campaigns manager at ProVeg

“The impact of the food system is stag-

gering, but this impact can be significantly reduced with a few simple changes, such as in the area of food procurement ” Weidgenant said

While the Bureau of Prisons’ national menu already includes a plant-based main dish option at ever y lunch and dinner meal, this is an exception to the norm

The federal government spends around $8 8 billion every year on food purchases which largely support the industrial food system, which damages human, animal and planetary health

By fully implementing the FSG through

an executive order, the federal government can leverage its immense purchasing power to promote plant-based meals, improving health outcomes and reducing long-term healthcare costs, the NGOs stated This step will benefit millions, including federal employees, veterans, members of the armed services and individuals in federal prisons

The NGOs also call for the executive order to establish a timeline and process for developing and implementing comprehensive, values-aligned food procurement standards for federal agencies GN

Author Mueller to Speak at PBW North America

PBW North America will present new education programming for the 2023 show, beginning with Innovation Consult and author of “Mindful Innovator” Matt Mueller as the opening keynote In “Creating Purposeful Growth with Mindful Innovation,” Mueller will open minds and get the creativity flowing while discussing a little word that means so much in today’s business and meeting consumers ’ needs:

innovation

The keynote presentation is open to all PBW attendees on Thursday, Sept 7 at 9 a m

N e w t o P B W t h i s y e a r i s t h e P l a n t B a s e d Wo r l d E x p o E x e c u t i v e S u m m i t , a t w o - d a y e v e n t f o r i n d u s t r y p ro f e s s i o n a l s t o l e a r n f ro m i n d u s t r y l e a d e r s a n d p i on e e r s w h o a re s h a p i n g t h e f u t u re o f t h e p l a n t - b a s e d s e c t o r, i n c l u d i n g a w o r l dc l a s s l i n e u p o f s p e a k e r s f ro m c o m p a n i e s i n c l u d i n g B e f o re t h e B u t c h e r, G re e n B o y

G ro u p , W h o l e F o o d s M a r k e t a n d P u r p l e

C a r ro t

Highlighted sessions include: “The Next Generation of Plant-Based Proteins,” “Pioneer – Launch – Scale: Growing a Successful Food Ser vice Business” and “Retailer Collaborations – Merchandising

Best Practices to Optimize Category Sales ”

PBW is also debuting the Buyer Education Theater, located on the expo hall floor for all to attend This stage is home to

buyer-focused sessions that will give buyers the tools and information they need to introduce plant-based products into stores or restaurants, or improve current plantbased operations

Returning this year is the Learning Garden Theater, for exhibitors and attendees alike to learn about the latest plant-based trends and innovations, and the Culinary Theater, where professional chefs cook plant-based masterpieces GN

NIFA Investing $35M in 5 Youth Projects On Climate Change, Nutrition Security

The U S Department of Agriculture’s National Institute of Food and Agriculture will invest in youth development projects to advance youth understanding of climate change and nutrition security challenges, while invigorating their interest in science, technology, engineering and math education and careers

This $39 million investment across five projects is made through NIFA’s Youth Innovators Empowering Agriculture Across America program, part of the Agriculture and Food Research Initiative, the nation’s leading competitive grants program for agricultural sciences

“Young people will lead the future of food and agriculture Youth development programs, like those supported through YEA, provide tremendous opportunities for young people that foster healthy relationships and build on their leadership strengths,” said USDA NIFA Director Dr Manjit Misra “These projects exemplify NIFA’s goals to strengthen and promote healthy youth development and give young people the tools they need to be catalysts for deep and lasting change in their communities ”

YEA programs will lead to a reimagined youth development outreach system that will prepare young people for careers in agriculture and food sciences, and support youth programs such as 4-H

YEA projects also support AFRI priori-

ties as outlined in the Farm Bill and USDA’s priorities of addressing climate change via climate smart agriculture and forestry; advancing racial justice, equity and opportunity; creating more and better market opportunities; tackling food and nutrition insecurity; and promoting workforce development

The University of Maine will increase the number of youth studying food and agriculture, increase the capacity of communities to promote food and agriculture, and increase the capacity of the Cooperative Extension System, through the 4-H youth development program, to better connect with youth and parents from immigrant, refugee and asylum-seeking communities

North Carolina Agricultural and Technical State University will leverage the strengths of the 1890 Land-grant University System to prepare middle and high school-aged African American, Hispanic and Native American youth with leadership skills necessar y for agricultural-related careers

North Carolina State University will improve STEM participation, persistence and career readiness among Latino youth in

North Carolina and Washington through the National Juntos Consortium and STEM agriculture pathways – a transformational, interdisciplinar y, collaborative program that will increase opportunities for Latino youth to engage in STEM edu-

employment pathways in agriculture and food systems The project will also inform culturally responsive practices to improve the reach and inclusion of more diverse audiences in LGU-led youth development programs

Oregon State University will integrate racial justice, equity and opportunity frameworks in programs, training and evaluation The project will leverage technology for data collection, evaluation, communication, marketing, professional development and data visualization of project outcomes and impacts

cation and workforce activities; and enhance the skills, capacities and motivation of Latino youth to engage with STEM AP learning and career opportunities

Ohio State University will launch an integrated project to engage youth and adults, particularly from diverse and historically underserved communities, to increase understanding of career and

NIFA invests in and advances agricultural research, education and Extension 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 agriculture-related sciences and technologies reach the people who can put them into practice In FY2022, NIFA’s total investment was $2 2 billion GN

Bunge, Viterra, Affiliates to Form Global Agribusiness Company

Bunge Limited has entered into a definitive agreement with Viterra Limited, a private company limited by shares incorporated under the laws of Jersey, together with certain affiliates of Glencore PLC, Canada Pension Plan Investment Board and British Columbia Investment Management Corporation, to merge with Viterra in a stock and cash transaction

The merger of Bunge and Viterra will create an innovative global agribusiness company well positioned to meet the demands of increasingly complex markets and better ser ve farmers and end-customers With an enhanced global network, the combined company ’ s increased diversification across geographies, seasonal cycles and crops will increase optionality in managing risk and increase resiliency

Together, the highly complementary organizations will benefit from more diversified capabilities, greater operational flexibility across oilseed and grain supply chains and processing, greater resources and combined employee talent to innovate and deliver for customers in every environment, creating value for all stakeholders

Under the terms of the agreement,

Viterra shareholders would own 30 percent of the combined company on a fully diluted basis upon the close of the transaction, and approximately 33 percent after completion of the repurchase plan

“The combination of Bunge and Viterra significantly accelerates Bunge’s strategy, building on our fundamental purpose to connect farmers to consumers to deliver essential food, feed and fuel to the world,” said Bunge CEO Greg Heckman “Our highly complementary asset footprints will create a network that connects the world’s largest production regions to areas of fastest growing consumption, enhancing the geographical balance and adaptability of our global value chains and benefiting farmers and end-customers

“With a diversified global mix of earnings across processing, handling and merchandising and value-added products, we will increase the resiliency of our cash flow generation We have great respect for the team at Viterra, which shares our commitment to excellence, and believe this combination will offer great opportunities for employees of both companies,” Heckman said

customers,” Mattiske said

“We will create value for stakeholders across our network, as we build on our shared purpose to connect producers and consumers around the world We look forward to joining with the Bunge team as we enter this next chapter, creating new opportunities for our people The combined talent and experience of our workforce will allow us to offer a truly world-leading service across everything we do ”

With Bunge and Viterra’s highly complementar y asset footprints, the combined company will be strongly positioned to connect the world’s largest production regions to areas with the fastest growing consumption

The combination augments Bunge’s existing footprint with significant grain and softseed handling capacity, while expanding origination capabilities in key regions and crops where Bunge is underrepresented The combined company will be diversified across the key export origins, as well as major crush destinations

Increased direct origination reach will transform the combined company ’ s ability to promote sustainable practices in global food supply, including origination transparency, low carbon product streams, full end-to-end traceability across major crops and origins, and the acceleration of regenerative agriculture to reduce greenhouse gas emissions

Better balance of value chains across geographies, access to more key origination markets and a diversified agriculture network covering all major crops will enhance the combined company ’ s ability to provide solutions for end-customers in any environment

The combination is expected to generate approximately $250 million of annual gross pre-tax operational synergies within three years of completion Additionally, the combination is expected to benefit from significant incremental network synergies across joint commercial excellence opportunities, vertical integration efficiencies, and improved logistics optimization and trading optionality from a larger and broader network

The combined company expects to see relatively more stable cash flows from the larger, more diversified footprint The improvement in the business risk and credit profile of the combined company is expected to drive capital structure efficiencies and cost of capital benefits The transaction, coupled with the associated $2 billion share buyback, is expected to be accretive to Bunge’s Adjusted EPS in the first full year post closing and continue to improve with the realization of synergies

The ratings of the combined company at transaction closing are expected to remain strong investment grade, with a pro-forma 2022 adjusted leverage ratio of 1 6x, after factoring in the $2 billion share buybacks

The combined company anticipates being able to execute its growth and shareholder plans going forward, while maintaining its current ratings The transaction is fully funded with a financing commitment of $7 billion provided by Sumitomo Mitsui Banking Corporation

Following the close of the transaction, the combined company will be led by Heckman and John Neppl, Bunge’s chief financial officer Mattiske will join the Bunge Executive Leadership Team in the role of co-chief operating officer

which was unanimously approved by the boards of directors of Bunge and Viterra, Viterra shareholders would receive approximately 65 6 million shares of Bunge stock, with an aggregate value of approximately $6 2 billion, and approximately $2 billion in cash, representing a consideration mix of approximately 75 percent Bunge stock and 25 percent cash As part of the transaction, Bunge will assume $9 8 billion of Viterra debt, which is associated with approximately $9 0 billion of highly liquid Readily Marketable Inventories

In addition, Bunge plans to repurchase $2 billion of Bunge’s stock to enhance accretion to adjusted EPS Bunge intends to commence repurchases as soon as practically possible, subject to market conditions and SEC rules on trading restrictions, and expects to complete the repurchase plan no later than 18 months post transaction close

“Together, we will be positioned to increase our operational efficiency while innovating to address the pressing needs of food security, efficiency for end-customers, market access for farmers, and sustainable food, feed and renewable fuel production ”

“Viterra and Bunge are two leading agriculture businesses,” said Viterra CEO David Mattiske “In combining our highly complementar y origination, processing and distribution networks, we are better positioned to meet the increasing demand for the food, feed and fuel products we offer

“Together, we will play a leading role in the future of the agriculture industry, developing fully traceable, sustainable supply chains and moving towards carbon-neutral operations, while creating a strong growth platform for our combined business This further enables us to offer innovative solutions and open additional pathways for our

Combining Bunge and Viterra’s highly complementar y global value chains and origination capabilities will offer farmers greater market access and differentiated, value-added solutions in all key origins Food, feed and fuel customers will benefit from a broader product portfolio and expanded global supply options

Together, Bunge and Viterra will have greater capacity to invest in global initiatives that enhance and connect value chains with increased optionality to provide solutions to farmers and end-customers

Enhanced network benefits will foster efficiencies, connectivity and capabilities across value chains while the combined company ’ s shared commitment to excellence will foster a “best practice sharing” mindset, with greater capacity to invest in teams and technology, such as training and development, advancement of low CI products and other sustainable solutions and digitalization of activities

The combined organization brings together two world-class management teams and is well-positioned to create meaningful value for all shareholders with its highly compelling financial profile

The combined company will operate as Bunge with operational headquarters in St Louis Viterra’s headquarters in Rotterdam will be an important commercial location in the future of the combined company

The Bunge board of directors is expected to include eight Bunge nominated representatives and four representatives nominated by Viterra shareholders after the completion of the transaction

Glencore and CPP Investments will each enter into a shareholder agreement with Bunge at the closing of the transaction and each will initially be able to nominate two Bunge board members Pursuant to the shareholder agreements, Glencore and CPP Investments have agreed, among other things, to certain standstill provisions until their ownership falls below a threshold percentage and to a 12-month lock-up period on sales of Bunge shares

The merger is expected to close in mid2024, subject to satisfaction of customary closing conditions, including receipt of regulator y approvals and approval by Bunge shareholders

Advisors

BofA Securities is acting as financial advisor and Latham & Watkins LLP is acting as legal counsel to Bunge GN

Even If Autumn Isn’ t Quite in the Air, Popular Pumpkin Spice Season Is

BY A J FLICK

With all the wild weather everyone ’ s having, it’s hard to tell what season it is Except for pumpkin spice season It’s here already!

The folks at Magic Spoon are right on top of things with its Pumpkin Spice cereal that launched in late August The company, which prides itself on creating healthy cereal that tastes too good to be true, mixed the comforting tastes of cinnamon, nutmeg and other spices into a modern take on a nostalgic classic that has 12 to 14 grams of complete protein and no artificial ingredients

The cereal is sold online at the company ’ s website and exclusively at Target stores nationwide

Speaking of the weather, chocolate fans can blame it for the delay in shipping Nutsòla’s popular new date-sweetened treats, DÄT Chocolate bars Customers loved

While the company waited for the weather to cool, Nutsòla redesigned its website this summer

Cold coffee comprises a third of all coffee shop beverages sold, according to NPD Group, but less than 10 percent of iced coffee served at home, which is blamed on the difficulty in recreating a café-style iced latte

Maxwell House’s first innovation in nearly a decade comes to the rescue with its Iced Latte with Foam Cold-stirred foam technology provides a thick, creamy and flavorful coffee – without specialized equipment All that’s needed is a glass, cold water and spoon

“As iced beverages continue to rise in coffee shops, this opens a huge opportunity to continue the growth of cold in the coffee aisle at grocery stores,” said Sweta Kannan, director of marketing and coffee innovation at Kraft Heinz “Our never-before-seen cold-stirred foam technology will allow coffee lovers to save the time and money of going to a coffee shop, and instead inspire them to unleash their inner barista by providing an easy-to-make café style experience with ever y sip in three simple steps ”

Maxwell House’s Iced Latte with Foam is the latest example of Kraft Heinz’s investment within its coffee portfolio Earlier this year, the company brought IHOP Coffee to grocery shelves for the first time

Southern, which is available in original and hot, creates “ a savory sweetness that will be an exciting addition to your holiday grilling,” according to the company

“Although most customers consider BSS their favorite barbecue 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 (not to mention one of the most popular people at the trade shows) “Using cane sugar versus molasses and honey add to the depth of caramelization and creates this incredibly unique flavor that still lets you know it’s Bone Suckin’ Sauce, but has a personality all its own We’re excited for our customers to try it ”

Like all of the Bone Suckin’ Sauce products, Sweet Southern is non-GMO, gluten free, contains no high fructose corn syrup and is kosher certified

Yough! has introduced a line of frozen pizzas and dough made with a Greek yogurt base, which provides gut-healthy postbiotics and lower calorie, lower carb and higher protein alternatives compared to cauliflower, chickpea and traditional wheat pizzas and crusts, according to the company

They wanted to find a solution that allowed them to eat all their favorite foods without sacrificing health or flavor and bring fun, colorful packaging to the pizza and dough aisles

them so much that they sold out earlier this year

They were hot Then it turned hot

“Due to the summer weather, we knew it would be challenging to ship out our chocolate bars unless we found a solution to make it possible,” said co-founder Adam Kukoff

“However, due to extra shipment/material cost, climate control facility and transportation, it wasn’t possible for us to do at the moment,” he said “I do feel terrible and I know how frustrating it can be if one of your favorite products is not available

“This was our first summer with chocolate and we ’ re learning a lot about how to handle the shipping in the heat In the future, we will make sure you can have your chocolate all year round,” Kukoff said

The drought ends this month, though, as Kukoff promises DÄT Chocolate bars will be available toward the end of September

“We also have some additional surprises for you, ” Kukoff said, “ so please stay tuned!”

In 2024, Maxwell House will roll out its first rebrand in nearly 10 years as it looks to reach a younger categor y of coffee drinkers In addition to updated packaging, the rebrand will include a new tagline, “Live Life to the Last Drop,” inspiring coffee drinkers to reach their max with each coffee sip

Maxwell House Iced Latte with Foam comes in three flavors –Vanilla, Hazelnut and Caramel – in individual pouches

Maxwell House Iced Latte with Foam is sold at online retailers and in grocer y stores nationwide for $6 99, which includes six 1ounce sachets

Our friends at Bone Suckin’ Sauce have added cane sugarsweetened sauces to its flagship line Sweet

The launch marks the first time a brand is bringing the viral two-ingredient dough to market, according to the company, making it more convenient for consumers to enjoy better-for-you versions of some of their favorite comfort foods

Yough was founded by a group of childhood and college friends who joined forces after experiencing a series of health concerns that resulted in strict diet changes

Knowing Greek yogurt had numerous health benefits, from postbiotics to high protein, the co-founders developed a recipe for a light, crispy pizza and fluffy, soft dough that could serve as the base of all of their products

“We knew two-ingredient dough was taking off, but felt there had to be an easier way for consumers to enjoy it while also making it cleaner and more delicious,” said Jason Miller, co-founder and COO “We’re starting with frozen pizzas and dough, but Yough’s ultimate goal is to continue pushing the boundaries of what comfort food can be, while prioritizing health and flavor ”

Yough sources its Greek yogurt from Wisconsin farms and uses 100 percent organic wheat flour for its base, while each flavor is formulated with ingredients such as Italian tomatoes, whole milk mozzarella and more The line debuts with three frozen pizza options: cheese pizza, turkey pepperoni pizza and a thin, crispy naked crust that consumers can customize with

their favorite toppings

The brand also offers a ready-to-go dough for reimagining wholesome varieties of all types of snacks, desserts and cravings with a healthier twist

“Yough allows you to eat the foods you love, and still feel great after wards,” said Mike Rolland, co-founder and CEO “We started with pizza because not only is it one of America’s favorites, it’s ours as well Yough embodies the belief that you can have your cake and eat it too, or in this case – pizza, pretzels, bagels, cinnamon rolls or other treats ”

The company has teamed up with cofounder Haleigh Rosa’s For Ever yone Foundation, which brings awareness to

and support for people with disabilities A percentage of Yough’s profits will help bring inclusivity and accessibility to a new generation of consumers

Yough launches directly to consumers from its website, with plans to expand to the grocery aisle in the near future

It won’t be long until we wonder where 2023 has gone and welcome a new year No doubt many of us will be looking for ways to turn back time – am I right?

California integrated medicine physician Markus Ploesser has managed to create a caffeinated energy beverage with a carefully curated blend of natural ingredients known for their anti-aging properties

n c e s e r v i n g o f A g e No More delivers an invigorating b o o s t w i t h 1 8 0 m g o f c a f f e i n e , p ro v i d i n g t h e e n e rg y t o t a c k l e t h e d a y h e a d - o n A g e N o M o re i n c o r p o r a t e s 2 0 m g o f C B D

s o u rc e d f ro m f u l l s p e c t r u m h e m p , o f f e r i n g a s e n s e o f c a l m a n d b a l a n c e

A t t h e h e a r t o f A g e N o M o re l i e s t h e i m p o r t a n c e o f N A D + re s t o r a t i o n N A D + ( n i c o t in a m i d e a d e n i n e d i n u c l e o t i d e ) i s a v i t a l c o e n z y m e re s p o n s i b l e f o r c e l l u l a r e n e rg y p ro d u c t i o n t h a t

p l a y s a s i g n i f i c a n t ro l e i n t h e a n t i - a g i n g p ro c e s s , a c c o rd i n g t o t h e c o m p a n y A g e N o M o re f e a t u re s a b l e n d o f i n g re d ie n t s i n c l u d i n g u ro l i t h i n A , re s v e r a t ro l , re d re i s h i , c o rd yc e p s , l i o n ’ s m a n e a n d t re m e l l a m u s h ro o m s , a l l o f w h i c h c o nt r i b u t e t o a s s i s t i n g i n t h e a n t i - a g i n g j o u r n e y

Age No More boasts an array of botanicals known for their health benefits: green tea extract, andrographis, bacopa monnieri, quercetin, turmeric, ashwagandha, lithium orotate and blueberry extract GN

Kraft Heinz to Reduce Use of Virgin Plastic In Global Packaging by 20 Percent by 2030

The Kraft Heinz Company plans to reduce the use of virgin plastic in its global packaging portfolio by 20 percent by 2030 – a critical step in decreasing its use of fossil fuels and finding more sustainable product packaging options This change is estimated to reduce the use of approximately 100 million pounds of virgin plastic, the equivalent of nearly five Eiffel Towers in weight

This goal builds on the existing investments the company has made across its portfolio to reduce plastic use and meet its broader packaging goals, including aiming to make 100 percent recyclable, reusable or compostable packaging by 2025, and aiming to reach net-zero greenhouse gas emissions by 2050, while halving emissions by 2030

“To achieve our ESG goals, including to reach net-zero GHG emissions, we can’t continue to do things as we have in the past,” said Rashida La Lande, executive vice president, global general counsel and

chief sustainability and corporate affairs officer “We are investing in innovative technologies and partnerships that are critical to helping us redesign packaging, eliminate unnecessary plastic, increase our use of recycled content, and influence the adoption of reuse models This is one more way we ’ re renovating our product portfolio to not only offer more sustainable options, but to deliver on our consumer expectations ”

Kraft Heinz is building on the existing work with the United States, Canada and United Kingdom Plastic Pacts to increase the use of recycled content in its packaging The company targets replacing 15 percent of its U S PET rigid plastic packaging portfolio with post-consumer recycled content by 2025

Kraft Real Mayo and Miracle Whip plan to transition packaging to 100 percent recycled content in the United States beginning in 2024 in an effort to eliminate approximately 14 million pounds of virgin

Heinz moved to 30 percent recycled content in most of its bottles in Brazil, the United Kingdom and Europe

shrinkwrap in the United Kingdom, eliminating more than 1 million pounds of plastic in 2022

a d e w i t h 3 9 p e rc e n t re c y c l e d p l a st i c

Kraft Heinz is identifying packaging solutions that use less plastic, such as eliminating unnecessary plastic components

Shake ‘N Bake removed its plastic “shaker” bag from its signature packaging last year to help eliminate 900,000 pounds of plastic waste annually Effective across its full product portfolio, this was the brand’s first step toward a more sustainable future and an easy way for consumers to make a difference

Heinz launched an eco-friendly multipack paperboard sleeve to replace plastic

Kraft Heinz is also exploring the use of alternative materials like fiber-based packaging with the hope that these cuttingedge innovations could be used for other packaging formats in years to come H e i n z a n n o u n c e d a p i l o t w i t h P u l p e x i n 2 0 2 2 t o d e v e l o p a p a p e r- b a s e d , r en e w a b l e a n d r e c y c l a b l e b o t t l e m a d e f r o m 1 0 0 p e rc e n t s u s t a i n a b l y s o u rc e d w o o d p u l p f o r H e i n z To m a t o K e t c h u p –a f i r s t i n t h e s a u c e c a t e g o r y T h e c o mp a n y i s t e s t i n g t h e p r o t o t y p e t o a s s e s s p e r f o r m a n c e b e f o re b r i n g i n g t h e b o t t l e t o t h e m a r k e t

Nabob coffee in Canada replaced its non-recyclable flexible plastic coffee bags with recyclable canisters made from 80 percent paper fiber from renewable resources this year This change is estimated to eliminate approximately 2 5 million plastic bags annually GN

WebstaurantStore Deploys DTG Mobile Workbench PowerStations

WebstaurantStore, a distributor of restaurant supplies and equipment, has deployed DTG mobilized Workbench PowerStations in its warehouses The new workstations enable employees to more easily power and transport electronic devices across the warehouse, while reducing the motion waste that can cause lost productivity, inaccurate data collection and less efficient warehouse operations

D T G p ro v i d e s i n d u s t r i a l - s t re n g t h p o w e r s y s t e m s a n d m o b i l e w o r k s t a t i o n s o l u t i o n s

F o r We b s t a u r a n t S t o re , a s w i t h m a n y d i s t r i b u t o r s , w a re h o u s e s c o m p r i s e m i ll i o n s o f s q u a re f e e t o f s p a c e , w h i c h m a k e s s i m p l y t r a v e r s i n g t h e s i t e a n d p e rf o r m i n g k e y s h i p p i n g o p e r a t i o n s a n e r ro r- p ro n e a n d i n e f f i c i e n t p ro c e s s I t w a s e s t i m a t e d d u r i

a n a l y s i s t h a t ro u g h l y 2 4 0 m i n u t e s ( o r $ 1 0 9 ) w a s w a s t e d e a c h d a y i n u n n e c e ss a r y s t e p s

The DTG Workbench PowerStations enable WebstaurantStore to mobilize workers – removing the need for fixed workstations

and allow them to process and capture key information and produce shipping labels directly from laptops, barcode scanners and printers contained on the rolling workstations

Since the PowerStations are fueled by DTG’s safe and ecofriendly Lithium Iron Phosphate batteries, they can operate 24/7 with 100 percent uptime, and the swappable batteries reduce the need to revisit a recharging station within a shift

“ D T G Wo r k b e n c h P o w e r S t a t i o n s a l l o w u s t o p ro v i d e e a c h a s s o c i a t e w i t h

e v e r y t h i n g t h e y m a y n e e d d u r i n g a

s h i f t , ” s a i d M i k e R e i g e l , s h i p p i n g m a nager, WebstaurantStore “We were able to c u s t o m i z e t h e m t o a c c o m m o d a t e t w o c o m p u t e r s c re e n s a n d a p u l l - o u t t r a y f o r a c o m p u t e r m o u s e , s p a c e f o r a b a rc o d e s c a n n e r, a d r a w e r f o r t h e p r i n t e r a n d o t h e r f e a t u re s t o p ro v i d e a s s o c i a t e s w i t h e v e r y t h i n g t h e y m a y n e e d t o d o t h e i r j o b s m o re e f f e c t i v e l y T h e w o r k s t a t i o n s a re b e c o m i n g a g a m e c h a n g e r i n o u r w a re h o u s e ” “ D i s t r i b u t o r s t o d a y a re f a c i n g n e w c h a l l e n g e s – f ro m w o r k f o rc e s h o r t a g e s a n d s u p p l y c h a i n i s s u e s , t o r i s i n g c u st o m e r e x p e c t a t i o n s , ” s a i d S t e v e S h a h e e n ,

C E O a n d c o - f o u n d e r, D T G “ I n n o v a t i v e

c o m p a n i e s l i k e We b s t a u r a n t S t o re u n d e rs t a n d t h a t re d u c i n g m o t i o n w a s t e a n d m o re e ff e c t i v e l y b r i n g i n g p ro d u c t i v i t y t o t h e p o i n t o f t a s k n o t o n l y m a k e s s h i p -

p i n g o p e r a t i o n s m o re e ff i c i e n t a n d a c c ur a t e b u t i t a l s o i m p ro v e s t h e e m p l o y e e e x p e r i e n c e ” T h e D T G Wo r k b e n c h P o w e r S t a t i o n i s a m o b i l e , c u s t o m i z a b l e , b a t t e r y - p o w e re d w o r k s t a t i o n d e s i g n e d t o i n c re a s e o p e r at i o n a l e ff i c i e n c i e s i n m a n u f a c t u r i n g , l og i s t i c s a n d f u l f i l l m e n t f a c i l i t i e s T h e r u g g e d w o r k s t a t i o n e n a b l e s 1 0 0 p e rc e n t uptime with advanced lithium-iron phosp h a t e b a t t e r i e s , t h e s a f e s t a n d m o s t e n v iro n m e n t a l l y s u p p o r t i v e b a t t e r i e s a v a i l a b l e

Other features include an ergonomic lift to allow for precise worktop height adjustment, ample workspace for all equipment needs, a modular design allowing for added power capacity and the ability to withstand the rigors of an industrial environment GN

Giant Food, Divert Process 31 Million Pounds Of Wasted Food in First Year of Collaboration

Giant Food, the leading greater Washington, D C , regional grocery chain, and Divert, Inc , an impact technology company on a mission to Protect the Value of Food, processed more than 30 8 million pounds of wasted food processed in the first year of collaboration, mitigating nearly 1,400 metric tons of greenhouse gas emissions

“We recognize our responsibility as a leader in the grocery space to make a positive impact on the environment and tackle waste reduction,” said Diane Hicks, senior vice president of operations at Giant Food “We’re proud of the success of our collaboration with Divert thus far and look for-

ward to continuing our work together and expanding our efforts toward a healthier planet ”

In June 2022, Divert launched a wasted food recycling program with Giant to reduce the amount of organic waste going to landfill Giant’s stores mark down, repurpose or donate unsold and still edible food to local food banks whenever possible For the food that cannot be repurposed or donated, Divert is able to recycle it and recoup its value by processing the wasted food into renewable energy

The collaboration has expanded to include all 165 stores under the Giant ban-

ner across Mar yland, Virginia, Delaware and Washington, D C , processing on average 500 pounds of wasted food each day per store The program, coupled with Divert’s diversion technology, has helped to position Giant as a leader in decarbonization, wasted food prevention and food recovery

“Wasted food is a major contributor to greenhouse gas emissions and can cost the average grocery store about $40,000 in lost profit daily,” said Ryan Begin, CEO and cofounder, Divert “Giant Food shares our commitment to tackling these issues through wasted food prevention and food

donations that benefit our environment, communities and ultimately, retailers’ bottom lines Through our ongoing collaboration with Ahold Delhaize USA and Giant Food, true sustainability leaders in the retail industry, we are eager to accelerate our impact together in the coming years ”

Giant and Divert intend to expand the partnership in the coming year to further increase diversion and donation efforts for Giant’s divisions By leveraging Divert’s rapidly growing U S infrastructure footprint, expertise and actionable data, Giant is poised to be able to sell more and donate more to feed people in need GN

APAC Foodser vice Industr y Embraces Local Farming, Cutting Waste

With a burgeoning population and an everincreasing demand for food, the Asia-Pacific region faces a critical challenge in the foodservice sector: how to meet the needs of a growing population while safeguarding the environment for future generations As a result, sustainability has emerged as a central theme in the region’s foodservice sector, as industry leaders and stakeholders recognize the urgent need to address environmental concerns

The APAC foodservice industry is making impressive progress toward a more sustainable future, encompassing local sourcing and waste reduction and introducing more plant-based options, according to GlobalData, a leading data and analytics company

“One of the fundamental pillars of sustainability in the foodservice industry is responsible sourcing,” said Srimoyee Nath, lead consumer analyst at GlobalData “Across APAC, restaurants, hotels and

food establishments are increasingly turning to local farmers and producers to secure fresh and sustainable ingredients

“By sourcing locally, businesses reduce their carbon footprint by minimizing the transportation distance of goods, thereby decreasing greenhouse gas emissions For instance, under the Farm-to-Table Recognition Programme, which was launched by the Singapore Food Agency and local associations, 11 restaurants, hotels and caterers were recognized in March 2023, for opting local farms to procure part of their food ingredients Such initiatives help to encourage foodser vice operators to source local produce and thus manage food waste ”

“The issue of food waste has reached alarming levels globally,” said Deepak Nautiyal, director of consulting, APAC, GlobalData, “and APAC is no exception In a region where food is deeply ingrained in cultural celebrations and social gatherings, reducing food waste is a daunting task

However, the foodservice sector has risen to the challenge, with restaurants and food establishments implementing innovative strategies to combat food waste “Portion control, menu optimization, and creative cooking techniques are being employed to ensure that surplus food is minimized Additionally, technology can also be leveraged to manage food surplus and move towards efficient food waste management Lumitics, a start-up based out of Singapore, developed an artificial intelligence-powered smart waste tracker to assess the quantity of food wasted in hotels and restaurants,” Nautiyal said “APAC’s foodservice industry is also experiencing a surge in demand for plantbased and vegetarian options,” Nath said “This shift towards a more plant-centric menu caters to the preferences of a growing health-conscious consumer base and also plays a crucial role in reducing the industry’s environmental impact Livestock

Valent U.S.A. Launches Framework for Sustainable Ag Production

Valent U S A LLC has launched a product assessment framework with specific criteria that enables the company to evaluate and define “sustainable solutions” across its broad portfolio of agricultural products The framework, called the Sustainable Solutions Criteria, is designed to help growers and customers attain a more sustainable agricultural crop production operation

The criteria are part of Valent’s and parent company Sumitomo Chemical’s commitment to advance sustainable agriculture through innovative products, practices and solutions that benefit agriculture, the environment and society

Using relevant U N Sustainable Development Goals as a guide, the criteria cover

sustainable agriculture practices grouped under the three pillars of people, planet and productivity

The criteria are grounded in science and features eight distinguishable icons that demonstrate key sustainable practices and attributes, which are then applied to Valent’s current and future portfolio of conventional, biorational and botanical product solutions

The company will incorporate these icons in a variety of digital and print materials and tools that field technology and sales representatives can use to assist growers and customers in achieving higher levels of sustainability performance in their operations

“We are honored to work alongside grow-

ers and customers to continually learn, improve and enable sustainable agriculture and its societal benefits,” said Matt Plitt, president and CEO, Valent U S A “We’re excited to integrate our criteria within our R&D platform to increase innovative and sustainable solutions in our product pipeline and address what growers need best to achieve their sustainability objectives ”

The criteria were developed by an internal cross-functional team that evaluated detailed science-based regulatory reviews by external independent authorities and peerreviewed literature, as well as field evaluations by agricultural extension services to identify key product qualities and their contributions to sustainable agriculture

farming is a major contributor to greenhouse gas emissions, deforestation and water pollution ”

“By incorporating plant-based alternatives into their menus, ” Nautiyal said, “foodservice establishments are contributing to the mitigation of climate change and promoting sustainable land use Also, a sizable number of consumers in APAC (49 percent) are motivated to consume plantbased food alternatives as they consider these to be environmentally friendly/more sustainable, according to GlobalData 2023 Q1 consumer sur vey This is leading key foodservice operators such as McDonald’s to include various plant-based options in their menus ”

“The APAC foodservice industry is at the forefront of the sustainability movement,” Nath said “By adopting sustainable sourcing practices to reduce food waste and promote plant-based cuisine, the industry is navigating towards a greener future ” GN

A third-party review of the criteria was conducted by SCS Consulting, a global firm with expertise in helping organizations implement credible sustainability strategies, processes and guidance

Valent U S A , headquartered in San Ramon, Calif , develops and markets products in the United States, Canada and Mexico that advance sustainable agriculture, protect crops, enhance crop yields, improve food quality, beautify the environment and safeguard public health Valent products include a well-known line of quality herbicide, insecticide, fungicide and plant growth regulator products for agricultural, seed protection and professional use GN

Paul Newman

Continued from PAGE 1

offering fresh ideas on getting along with nature, the arts, the justice system, community, faith and freedom

Then, along with most of the world, Grace Farms shut down because of the pandemic

“So many of us felt we weren’t connected,” Thatcher said “It’s important to be connected

“At the same time, I was getting my MBA from New York University,” Thatcher said “I became very fascinated with innovative business models, especially ones based on giving back ”

The beloved film star Paul Newman set the specialty food world on its end when he marketed his Newman’s Own line of food products with 100 percent of the profits going to charity Oddly enough, it was his death that changed the way the U S tax code changed to allow companies to operate and still donate 100 percent of profits to charity Previously, the tax code didn’t allow nonprofits to control for-profit corporations because it could bypass corporate tax laws

But in 2018, Congress passed a new law – called the Newman’s Own exception – to the tax code to allow such sales as long as 100 percent of the profits were donated to charity, along with other conditions

“It was a cool model that created another classification,” Thatcher said, “to

have a functional business to help further charitable purposes, a business and a nonprofit could work together

“We were built for that purpose, ” he said

With the world at a standstill during the pandemic, Grace Farms set out to further its mission to help end forced labor globally while still offering people peace of mind

So Grace Farms Foods, a Certified B Corp, launched its premium tea and coffee brand, sourcing highest quality tea and coffee while keeping its commitment to ethical and sustainable farming practices and donating all of its profits to Design for FREEDOM, dedicated to ending forced labor worldwide

“Slavery was abolished more than a century ago across the entire world,” Thatcher said “But still, people are being trapped, forced into labor today

“But now, people can help solve forced labor with one simple cup of coffee or tea ”

After all, Thatcher noticed, tea and coff e e a re t h e m o s t c o n s u m e d b e v e r a g e s globally However, tens of millions of people around the world are forced to work under horrific conditions for pennies on the dollar earned by corporations for their labors

“Many tea workers lack basic necessities like water, toilets, housing and sufficient food,” said Genevieve LeBaron, professor of politics at University of Sheffield, who has spent years researching forced labor “Plantations can be very isolated and while plan-

tation owners have an obligation to provide and maintain these services and goods, in practice, they often don’t Tea workers are paid so little that they have no other way to secure these things themselves ”

Grace Farms Foods is Fairtrade International certified, USDA Organic certified, FSC certified and kosher

Because Grace Farms, the foundation, is so conscious about treating workers fairly, it goes beyond the usual standards to ensure its products don’t exploit workers In addition, the foundation supports equalizing the gender pay gap, often working with women-owned agriculture co-ops

A c c o rd i n g t o D e s i g n f o r F R E E D O M , f o rc e d l a b o r a n d h u m a n t r a f f i c k i n g i s a $ 1 5 0 b i l l i o n i n d u s t r y w o r l d w i d e C o nstruction is literally the foundation of the i l l e g a l i n d u s t r y, a c c o u n t i n g f o r $ 1 2 t r i ll i o n i t s e l f

“Nobody is asking where building materials come from,” Thatcher said

From timber to steel, raw and composite materials are at the highest risk of what Design for FREEDOM calls “embedded slavery ” Supporting Design for FREEDOM is Grace Farms’ way of working to abolish forced labor

“You can be a part of it,” Thatcher said, “just by enjoying a cup of tea or coffee ”

And now, partner companies can help with the cause by offering signature Grace Farms coffees and teas in foodser vice packaging meant for offices, events, catering, hospitality and cafeterias Grace Farms also started a corporate gifting pro-

gram ranging from $28 to $99 with customized packaging options

“By choosing to partner with us, businesses can join us in making a real difference in the world, while also offering a high-quality product that their employees, clients and stakeholders will love,” Thatcher said “We believe that by working together, we can create a better future for everyone involved ”

Grace Farm Foods recently launched a line of Wellness Teas, which appeal to groups wanting to offer an organic and healthy alternative to coffee

Grace Farm Foods’ Sips tea line includes herbal teas, black & green teas and the wellness blends

The wellness line includes Rest Chamomile Vanilla (reishi and ashwagandha) and Revive Yerba Mate (green tea and guayusa)

The Sips line includes Jasmine organic essenced green tea, Earl Grey flavored black tea, Hibiscus Orange caffeine-free herbal tea and Spearmint Rose caffeinefree herbal tea

The Drips coffee line includes River Roast with undertones of chocolate and tropical fruit in a medium roast, Single Origin Ketiara grown and harvested in Indonesia with hints of cocoa and cedar and Single Origin Asoprosierra from Colombia’s Sierra Nevada de Santa Marta cultivated by the woman-owned Asoprosierra co-op

The packaging includes serving suggestions, including “For best results, share ” GN

Italian Chef

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any culinar y school, but the acclaimed IPAS While still attending IPAS, he was one of only five chefs to earn the highest mark of 1,000 points in a national pizza competition

He opened his first restaurant, a pizzeria at age 21, Pizzeria Discovolo in Manarola, as well as La Tavernetta on the Italian Riviera At each turn, he prioritized the connection between chef and customer

“I like it to be between the chef or pizzaiolo so I decided to make a pizzeria with an open kitchen so you can see and talk to the customer instead of being in a closedin kitchen,” he said

Cercatore wanted customers to be able to see pizzas crafted from the crust up Emphasis on crust

“You can use all the fantasy you want on the topping and combine ingredients,” Cercatore said

But crust is king

“I like it that way I started it at 21 and I still do it at 49 ”

Cercatore brought his expertise in Italian cuisine to California in 2008 Within a year, he opened HOT ITALIAN, where he was maestro pizzaiolo, in Sacramento He introduced his artisan flour mix in 2012 and launched Passione Brands

Where Flour Meets Art, pairing artisan flours and grains with locally sourced products created in Italian culinar y traditions, along with Passione Pizza in Berkeley

In addition to the just-add-water artisan flour mix, Passione Brands now includes gluten-free pizza crust, original pizza crust, gelato and pasta sold in local California retailers

Cercatore then wanted to open another restaurant that ser ved all of the Passione

Construction

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“Construction workers made it clear: when their stomachs are full, their output soars, ” said Diane Swint, chief revenue officer, ezCater “These folks are working

Gen Z

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Three key themes that offer new perspectives on Gen Z’s relationship with food have also emerged

More than all other generations, 63 percent of Gen Zers feel too much pressure to change the world and are more likely to believe their food choices need to signal their health, values and political beliefs

This has contributed to 62 percent of Gen Z who think their eating pattern is wrong

These unrealistic pressures have also created a “say-eat gap” between Gen Z’s beliefs and behaviors An overwhelming majority of Gen Z says that sustainability, animal welfare and LGBTQ rights are important factors when buying food, but they are not significant purchase drivers Other

Brand products

“I’ve opened seven restaurants in my life,” he said, “and this one was the most challenging We were ready to open, planning to be open in the summer of 2020 ”

Yes, during the COVID pandemic Undaunted, Cercatore pivoted to include outdoor seating, but still had to endure several openings and closings as the pandemic wore on

Regardless, Cercatore is confident that Americans can never get enough pizza

“I think pizza is a universal food Everybody knows pizza I think it’s the simplicity of the product, but also the fantasy that you can combine any number of products on top of the pizza,” he said

“Pizza is one of the oldest meals on the planet Flatbread was first Then the first pizza was in Italy with tomato sauce on the flatbread ”

T r a d itional Italian pizzas keep the ingredients simple but fresh

“We use whatever we find in the market locally and create a meal It’s still unbelievable that in Italy, with all the regions of Italy, pizza is a different dish, just like a different variety of wine It’s nice to drive 10 miles from my hometown and have a different meal served in a different way with the same ingredients

“I think traditionally, it’s a form of art You can eat a dish and it will be a different taste experience You don’t need to make crazy, gourmet-type of food It’s good if you have good ingredients that you source well ”

And while the crust is often an after-

hungr y because they struggle to find affordable and accessible options near the job site

“By feeding their workforce, employers can not only help improve productivity, but also boost employee morale – saying goodbye to a hungr y crew, and hello to happier employees ”

priorities including taste, value and affordability take priority over issues that are important to them

“Since early childhood, this generation has seen food politicized and been taught to choose food products related to values,” said Melissa Kinch, president, Ketchum’s Food Consultancy “They are exhausted and acting very differently from previous generations

“It has left them feeling insecure and negative about cooking and food In particular, the contrast between what they say is important and how they spend their money is eye-opening ”

These digital natives are food obsessed and enjoy experimenting in the kitchen, cooking new dishes and exploring new cuisines Gen Z scrolls TikTok, YouTube and Instagram and follows social media influencers for recipe ideas and inspiration

thought for pizza-loving Americans, Cercatore regards it as one of the most important things to perfect for a great pizza

“The crust is the foundation,” he said “Pizza starts with the crust Which flour or grain, to the type of fermentation, the crust is important ”

Passione Brands uses only non-GMO and organic flour for its crusts While Cercatore makes good use of imported Italian ingredients including prosciutto and Parmigiana, most of his ingredients are American-grown, including grains grown at high altitudes in Utah and Colorado

“I do that for a reason, ” he said “I use flour from a central mill in Utah because I can drive to that mill and have a relationship with that farmer I know exactly what grain the farmer uses, and no pesticides ”

Cercatore also depends on California tomato producers as the base for his sauces

“I can drive 50 minutes and see the field they’re growing in,” he said “It makes me happier to use a product I can see than one I don’t know where it came from I would spend a little bit more to eat a good product I think people will pay 50 cents more to eat something good and healthy ”

Cercatore doesn’t just depend on the love Americans have for Italian cuisine for his businesses to thrive He stays on top of food trends to create new products for Passione Brands

The new vegan line includes Vegan Margherita; Vegan Sausage, Mushrooms & Sun-Dried Tomato; and Vegan Pepperoni & Kalamata Olive They are available in one of three styles of crust: Passione Signature Blend Gluten-Free Crust, Original Non-GMO Crust and Berkeley Cornmeal

In May, ezCater surveyed 500 full-time, onsite construction workers nationwide to gather information about their eating habits for lunch

Wi t h m o r e t h a n 1 0 0 , 0 0 0 r e s t a u r a n t s a c ro s s t h e U n i t e d S t a t e s o n i t s p l a t f o r m , e z C a t e r p r o v i d e s f l e x i b l e a n d s c a l a b l e f o o d s o l u t i o n s f o r e v e r y t h i n g f r o m r e -

However, 67 percent worr y they spend t o o m u c h t i m e o n s o c i a l m e d i a a n d 5 8 p e rc e n t b e l i e v e t h a t s o c i a l m e d i a h a s a

n e g a t i v e i m p a c t o n t h e i r b o d y i m a g e They are also more likely than other generations to say that food makes them feel guilty, anxious, uncomfortable and overwhelmed

Yet Gen Zers remain optimistic, and most want food to make them happy, relaxed, healthy and confident, according to the research

D e s p i t e t h e p re s s u re s o n t h e m , G e n

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e i g h t p e rc e n t c o o k d i ff e re n t l y t h a n t h e i r

p a re n t s a n d m o s t e a t d i f f e re n t l y, t o o

F i f t y - f i v e p e rc e n t o f G e n Z e r s p i e c e t ogether snacks into a meal weekly, validat-

i n g t h e p o p u l a r i t y o f t h e # g i r l d i n n e r

However, in sur vey results that challenge t h e n a m i n g o f t h i s Ti k To k t re n d , G e n Z

Crust

Cercatore was inspired by his sister, who specializes in gelato, to add the delicacy to Passione Brands His fellow Californians inspired him to produce vegan gelato, relying on ingredients such as almond milk to replace the dairy and fruit to keep the flavor

“Being in Berkeley, it was sensible,” he said “One of the things here that is big is the vegan movement ” Vegan gelato offerings include Cookies & Cream, Raspberr y Sorbet, Strawberry Sorbet, Peanut Butter Cup and, coming soon, Pistachio

Perhaps Cercatore’s most exotic and elegant expression of his craft is the launch (literally) of a 38-foot motor yacht called the Prosecco, which features fare from his Passione Emporio restaurant to diners on a cruise across San Francisco Bay

“My last idea is coming also from my love and passion for the ocean, ” said Cercatore, who was born by Lago Maggiore and grew up in La Spezia (Cinque Terre), a village on the Ligurian Coast in the hills overlooking the Mediterranean Sea

“There’s something about the ocean that is really attractive to me, ” he said “Alcatraz Island, the Golden Gate area, the marina, they remind me of my hometown ”

In addition to dishes such as focaccia, oyster gazpacho, octopus and swordfish –all created in the Emporio kitchen and brought on board – the adventure does live up to its name as Prosecco is most certainly served

It’s all enough to wonder what Maestro Pizziolo Fabrizio Cercatore will come up with next GN

c u r r i n g e m p l o y e e m e a l s t o o n e - o f f e v e n t s s u c h a s s a l e s c a l l s a n d b o a r d m e e t i n g s e z C a t e r i s p u r p o s e - b u i l t f o r f o o d f o r w o r k a n d s u p p o r t e d b y b e s t - i nc l a s s c u s t o m e r s e r v i c e , e n a b l i n g c o m p an i e s t o c e n t r a l i z e a n d m a n a g e t h e i r f o o d s p e n d i n a s i n g l e , c u s t o m i z a b l e p l a tf o r m G N

m e n a n d w o m e n a re “ s n a c k i f y i n g ” m e a l s e q u a l l y

“If food companies and brands want to connect with Gen Z successfully, they should consider the impact of virtue signaling and tap into Gen Z’s quest for stability to show ways their products can bring joy,” Kinch said “Scrolling through TikTok validates the innovation and creativity Gen Z brings to the categor y, and food companies who collaborate with them will increase brand love and build loyalty ”

To identify what sets Gen Z’s food habits apart from the generations before them, Ketchum Analytics conducted a 15-minute sur vey among 2,000 nationally representative U S children and adults ages 13 and older The survey was fielded from April 718 with margins of error at 95 percent confidence level GN

N A T U R A L L Y

w i c h e s .

A v a i l a b l e i n p e a n u t b u t t e r

a n d s u n f l o w e r seed butter flavors, these onthe-go, single-serve snacks are the only

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i m p e r f e c t veggies and c r o p s u rp l u s e s t o reduce food w a s t e , a n d c e l e b r a t e s

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i t s m o r e t h a n

4 0 y e a r s o f o p e r a t i o n . A s t h e p o p u l a r i t y of plant-based p r o d u c t s c o ntinues to grow,

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real simple i n g r e d ie n t s , i t takes guiltfree snacking to a whole new level. These artisan rice-based snacks are crafted with some serious love and a

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NATURALLY HEALTHY

Fiorucci ’s Italian-Inspired All-Natural Line

Fiorucci is the brand of specialty meats that delivers the true taste of I taly. For over 170 years, Fiorucci has used oldworld recipes to produce a full line of flavor ful I talian deli meats, using only hand-tr immed cuts of premium por k and the finest ingredients, then slowly aging them to per fec tion. Since 1850, the Fiorucci family has been creating

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Once Again’s Organic Graham Cracker Sandwiches

BOOTH #1405

Once Again Nut Butter is mak ing its high- qualit y, sustainably sourced nut and seed butters super snack able with 100% glutenfree graham cracker sandwiches. Available in peanut butter and sunflower seed butter flavors, these on-thego, single -ser ve snacks are the only

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Liquid I.V. – Hydration with an Impac t

An inter view with S ean Lavin, Vice President of Impact at Liquid I.V.

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

SL: Liquid I.V. sells a functional hydration powder that, when added to water, promotes increased

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

BOOTH #1949

Ford ’s G our met Foods is introducing a new twist on their flagship Bone Suck in’ Sauce®. Ford’s Gourmet Foods is the Master Distr ibutor for B one Suck in’ Sauce. B one Suck in’ Sauce Sweet S outher n™, available in both original and hot, br ings all the flavor that BSS fans expec t with the unique addition of pure cane sugar. This creates a savor y

Nuts Meet S uper foods: Elan S pecialty S nacks

BOOTH #2518

A recent game changer in the nuts and d r i e d f r u i t s s n a c k i n g i n d u s t r y, E l a n o ffe r s a w i d e r a n g e o f o r g a n i c, g l u t e nf re e, k o s h e r, n o n - G M O a n d ve g a n

s n a c k s. E l a n

i s a n e xc i t i n g

c l e a n l a b e l

t h a t a l s o

m a s t e r s t h e

fusion of nuts

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fo o d s. S a y

g o o d b ye t o

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Confetti Foc used on Zero -Waste, Zero -Hunger

BOOTH #2909

Confetti Snacks are award-winning marvelous vegetable chips dressed in adventurous chef-inspired world flavors to celebrate diversit y and inclusion The M ichelin-featured scrumptious plantbased gourmet snacks are crafted from i m p e r f e c t veggies and crop surpluses to reduce food waste, and c e l e b r a t e s

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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 popular it y of p l a n t - b a s e d produc ts continues to grow,

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Introducing Zany Bites –Ar tisan Rice Baked S nacks

BOOTH #1237

Say hello to guilt-free snack ing! Take a break from the ordinar y and dare to indulge in something bold and different with Zany Bites. Made with real simple ingredients, it takes guiltfree snacking to a whole new level.

These ar tisan r ice -based snacks are craf ted with some ser ious love and a

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The S pice L ab C reates Exclusive S easoning Blends

Creating and sourcing a line of pure spices and spice blends that are cleanlabel 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 recently debuted a new line of organic spices.

“ We were pleasantly sur pr ised by how well the complete organic set has been selling,” admitted Cramer. The organic spices are sold both individually and in sets and pack aged in handsome glass French jars with stainless steel tops. The complete set makes a great graduation, wedding or new home gift.

Another project that The Spice Lab has been work ing on is creating a set of lowsalt blends that include MSG MSG is naturally found in many foods, including cheese, tomatoes and mushrooms and acts as a flavor-enhancer Fiona Kennedy, the chef from The Spice Lab, is excited about the prospec t of developing spice

blends that help to reduce people’s sodium intake without sacrificing flavor Fiona also feels that, “ there is so much misinfor mation about MSG and I want us to be par t of the conversation where we help to remove some of the myths and show people how delicious this ingredient can be.”

A womanowned and family-run business,

The Spice Lab specializes in creating exclusive custom seasoning blends and pack aging organic spices. With its recent expansion of over 50,000 square feet and additional produc tion lines, The Spice Lab can now produce over 100,000 units a day in its SQF- cer tified manufac tur ing facilit y. I t is also USDA NOP Organic cer tified to pack age organic spices as well as OU cer tified I ts ex tensive produc t line includes ar tisan salts, Spice Lab -branded award-winning seasonings and rubs, premium spices and dr ied her bs, natural sugars,

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Today, coffee isn’t just caffeine in a cup, it ’s an exper ience that is defined by where the coffee beans are sourced from, how they are prepared, the technique used to brew the coffee and what is added to it Dripdash® recognized two impor tant fac ts: The experience of enjoying coffee has undergone an unbelievable evolution and time has become a precious commodity Dripdash’s vision was simple: 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, 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 ex trac t 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. Dripdash is proud to be the first wholesale manufac turer of this style of coffee

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L a Preferida Unveils a S izzling Addition to O rganic Lineup: Enchilada S auces in Tetra Rec ar t

La Prefer ida, a keystone brand in the Mexican food industr y, announced the launch of its latest culinar y masterpiece: organic enchilada sauces in Tetra R ecar t®. These chef- craf ted sauces are set to revolutionize the way families and food enthusiasts enjoy enchiladas and other Mexican-inspired dishes in the comfor t of their homes.

Drawing upon decades of culinar y exper tise and a commitment to providing the finest organic ingredients, La Preferida has crafted these new enchilada sauces with a focus on delivering exceptional flavor while adhering to its highest standards of qualit y and sustainabilit y Made with premium, organic ingredients, these sauces offer impressive flavor that will delight the palates of consumers

The organic enchilada sauces come in t wo distinc t and mouth-watering varieties, each designed to bring an authentic touch to ever y recipe:

• The Traditional Red Enchilada Sauce is bursting with the rich flavors of ripe organic tomatoes, bell pepper and savor y spices, to deliver unforgettable flavor in ever y bite

• The Green Enchilada Sauce is infused with tangy tomatillos, roasted, and is a per fec t blend of garlic, cilantro and cumin This sauce offers a refreshing and zingy twist to your favorite dishes

Each sauce is carefully crafted and packaged in a convenient Tetra Pak , which not only preser ves the freshness and quality of the ingredients, but also offers an eco-friendly alternative to traditional pack aging La Prefer ida remains committed to sustainabilit y, and the Tetra

Paks are 100% rec yclable, fur ther reducing the brand’s ecological footprint

“Lovers of M exican cuisine deser ve the ver y best, and that ’s precisely what La Prefer ida Organic Tetra Enchilada Sauces br ing to the table,” said M ar io

M orales, Cor porate Chef – R&D at La Preferida. “ We are thrilled to introduce these authentic, organic sauces, carefully craf ted with love and tradition to

Trace Minerals L aunches Zerolyte D rink Mix, Magnesium Glycinate Liquid and Capsules

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 announced the launch of three new produc ts

ZEROLyte

After the successful launch of three flavors of ZEROLyte at Expo West in March, the company is now launching a ZEROLyte Var iet y Pack that includes 10 packets of all three flavors: salt y citrus, salty orange and salty watermelon.

on muscles and throughout the body

Additionally, it suppor ts the hear t and cardiovascular system, promotes bone health and ner ve func tion, suppor ts a healthy liver and intestinal trac t and helps the body utilize essential vitamins and minerals

Magnesium glycinate capsules come in 180 count and 90 count sizes The capsules are easy to swallow and are convenient for travel or on-the -go They are cer tified vegan, gluten free and third-par t y tested MSRP is $24 99 for the 90 count bottle and $39.99 for the 180 count bottle.

Suzanne’s Specialties has been supplyi n g a l t e r n a t i v e s w e e t e n e r s t o t h e h e a l t h f o o d a n d i n d u s t r i a l f o o d m a rk e t s s i n c e 1 9 8 4 I t s o f f e r i n g s i n c l u d e b r o w n r i c e s y r u p, c l a r i f i e d r i c e s y r u p, r i c e m a l t o d e x t r i n s y r u p a n d s o l i d s , t a p i o c a s y r u p, t a p i o c a m a l t o d e x t r i n a n d s o l i d s , a g a v e s y r u p, i n u l i n , c a n e s u g a r, i nve r t s y r u p s, m o l a s s e s, h o n e y, r i c e m i l k p o w d e r a n d c o c o n u t s u g a r a n d s y r u p T h e c o m p a ny a l s o h a s t h e

elevate the dining exper ience for our customers ”

La Preferida has also developed a collec tion of creative and tantalizing recipes that showcase the versatility of the Organic Tetra Enchilada Sauces From traditional beef and cheese enchiladas to innovative plant-based and comfor t food classics, there’s a recipe to suit ever y taste and dietar y preference

Available at selec t grocer y stores and specialty food retailers, La Preferida Organic Tetra Enchilada Sauces promise to transpor t consumers on a culinar y adventure while staying true to their organic and sustainable values

La Preferida has been a pioneer in the M exican food industr y since its inception in 1949 Committed to producing the finest M exican food produc ts, La Preferida remains dedicated to quality, authenticit y and sustainabilit y With a wide range of produc ts that cater to diverse tastes and lifest yles, La Preferida continues to be a beloved brand for families and food enthusiasts alike

For more information, go to w w w lapreferida com or stop by booth #2135

ZEROLyte is a sodium-based electrolyte drink mix aimed at replenishing essential electrolytes lost through exercise and other daily activities to keep your body hydrated and full of energy. I t promotes body fluid regulation, suppor ts proper ner ve and muscle func tion and is full of high- quality ingredients including ancient sea salt, coconut water, potassium, magnesium and a full spectrum of ionic trace minerals from ConcenTrace®.

The Ancient S ea Salt used in ZEROLyte isn’t your typical table salt or ordinar y sea salt. The company uses sea salt that is rich in trace minerals and is pure, unrefined and unadulterated ZEROLyte is cer tified vegan, sugar free, gluten free, paleo friendly, keto friendly and third-par t y tested MSRP is $37 99 for a 30-packet box

Magnesium Glycinate

The company is also excited to be launching two magnesium glycinate products: a liquid and a capsule Unlike other forms of magnesium that can have a laxative effect if too much is consumed, magnesium glycinate is ver y gentle on the stomach and intestinal tract

M agnesium glycinate is k nown for promoting qualit y sleep and natural sleep patterns and for its calming effec t

Liquid magnesium glycinate comes in an 8- ounce, 30-ser ving bottle and has a lemon lime flavor that makes it enjoyable for k ids and adults alike. I t is cer tified vegan, gluten free and third-par t y tested. MSRP is $21.99.

Remineralizing the World

One Produc t at a Time

The mission at Trace Minerals is to “Remineralize the Wor ld.” M inerals facilitate impor tant biochemical reac tions in the body, help with growth and development, suppor t the blood system and are building blocks for many enz ymes Over t wo billion people are suffer ing from mineral deficienc y globally, and Trace Minerals is tr ying to do its par t to reduce that number

Trace M inerals is remineralizing the world by putting a full spectrum of Ionic Trace M inerals in ever y produc t it sells The company is confident that as you star t to fuel your body with the minerals it needs, you’ll feel a difference, guaranteed or your money back

For more information, go to w w w trace minerals com, call 801 731 6051 or stop by booth #3723

a b i l i t y t o m a k e c u s t o m b l e n d s a n d s we e te n e r s ys te m s.

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

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

The company packs its industr ial produc ts in pails, drums, totes and tank wagons All products are available in organic with most available in a conventional version as well Suzanne’s promises that all of its produc ts are made with only the highest quality organic and all-natural ingredients Each one is sure to give your for mulas and applications “Sweetness the Way Mother Nature Intended™ ”

Suzanne’s Specialties also provides a line of retail produc ts These include flavored rice 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 institution Visit w w w suzannesspecialties com for more information on these produc ts or to shop in its easy-touse online store

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

For more information, go to www suzannes-specialties com

Ariston’s Newest Arrivals from Greece

Tr y Ar iston’s newest ar r ivals from Greece. These gorgeous, infused salts come with their own adjustable stainless-steel mill. They are both a gourmet food item and a little k itchen tool all in one – a must in ever y k itchen and store counter!

They come in the following flavors:

• Plain S ea Salt from Greece. Classic sea salt that enhances any dish. G oes with all of its oils and vinegars.

• Greek Salad Infused Sea Salt (beautiful blend of rosemar y, oregano and sundr ied tomato), pairs well with Ar iston S elec t Ex tra Virgin Olive Oil or M editer ranean Her b infused Olive Oil

Takes you to Plak a Athens Greece or the Greek Islands without the passpor t

• Garlic & Basil infused Sea Salt Excellent with the traditional balsamic, caprese salads, cheeses, and great with pasta and I talian dishes, too I t has a beautiful color as well

• Lemon & Turmeric infused Sea Salt

Excellent with chicken, seafood, rice, potatoes, eggs and any where that needs the brightness of lemon flavor and the healthy and ear th flavor of tur mer ic Pairs well with Ar iston’s Black Pepper, Ariston Extra Virgin Olive Oil and Ariston White Balsamic vinegar

• Black S ea Salt (sea salt with all natu r a l c u t t l e f i s h b l a c k i n k ) K e e p yo u r g u e s t g u e s s i n g w h a t ’s yo u r s e c re t i ngredient Tastes like sea salt with a subtle hint of seafood Also works excellent a s a s a l t r i m fo r a c o c k t a i l o r B l o o d y

Get the Per fec t Balance of Heat & Sweet

New B one Suck in’ Hot Honey and Bone Suck in’ Extra Hot Honey is the perfect balance of heat and sweet. Wake up your favorite dish or tr y something new tonight! Bone Suckin’ Hot Honey & Bone Suck in’ Ex tra Hot Honey are made with honey, chili peppers and apple cider vinegar. This is the per fec t c o m b i n a t i o n to make your food come alive!

and cucumbers.

• Cocktails: Add a splash of B one Suck in’ Hot Honey to your favorite cocktail, such as a Margarita or Bloody Mar y.

• Charcuter ie B oards: Pour over the cheese and meats and enjoy all the compliments and oohhs and aahhs!

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, confec tioner y and ice cream Unlike most fat-based or sugar-based par ticles, CII’s Flav-R-Bites® and Flav-RSwir l® 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

M a r y Tr y i t o ve r w a t e r m e l o n , o r seafood and pasta

• Smoked Sea Salt Excellent with all meats and seafood I t tastes like you have been smoking your foods for hours without all the work With excellent and bold flavor, a little goes a long way and pairs well with the infused olive oils like Garlic Infused and Chili Infused, as well as its Balsamic vinegars. Ideal for barbecue and salads!

• Plain Pink H imalayan (from the H imalayan mountains). Pairs well with oils and vinegars, and is great on meats, salmon, salads and any where you need Himalayan salt.

For more information, go to w w w .aristonspecialties.com or email orders@ aristonfoods.com.

“ We have used honey in our recipes for decades so we decided to br ing customers t wo new items this year focused just on the amazing honey that we use in a lot of our produc ts,” said Sandi Ford The resulting new items Bone Suck in’ Hot Honey and Bone Suck in’ Ex tra Hot Honey have the per fec t balance of heat and sweet! B one Suck in’ Hot Honey & Bone Suck in’ Ex tra Hot Honey are versatile and can be used on a var iet y of dishes They are delicious on chicken wings, pizza and other appetizers I t can also be used as a dipping sauce for fruits, vegetables and crackers The Hot Honeys can even be used to add a touch of heat and sweetness to cocktails

Here are some of the ways to use Bone Suckin’ Sauce Hot Honey:

Bone Suck in’ Hot Honey and Bone Suckin’ Extra Hot Honey are delicious and versatile condiments that can be enjoyed on a variet y of dishes. I t is a great way to add a touch of heat and sweetness to your food.

Here are some additional fac ts about B one Suck in’ Sauce Hot Honey :

• I t is gluten free, no high fruc tose cor n syrup, non- GMO and kosher

• I t is pack aged in cases of 6- and 12- ounce bottles

• I t has the great quality that you expec t from Bone Suck in’ Sauce

• The flip top lid makes it clean and easy to pour!

What people are saying about Bone Suckin’ Hot Honey: “Delicious!”“Great on pizza!”“I would put it on ever ything!” “Per fec t for avocado toast!” “Delicious on chicken!”

dog treats Create flavor and swir l effec ts in bread produc ts by adding FlavR-Swir l, CII’s pre -blended mixes The company ’s produc ts are fully customizable regarding flavor, color, size and texture All of CII’s produc ts can also be customized to meet any ingredient restric tions 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 manufac tures a full line of custom plant-based protein cr isps and Textur ized Plant Proteins ( TPP) for the health and wellness and plantbased meal mar kets S ome of the sources that CII utilizes are chick pea, fava, wheat, rice and other specialty 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 whole - grain goodness with health and wellness components, such

• Chicken wings: Toss your favor ite chicken wings in Bone Suckin’ Sauce Hot Honey and bake or gr ill until cooked through

• Pizza: Dr izzle B one Suck in’ Sauce Hot Honey on your favorite pizza before or after bak ing

• Appetizers: Dip your favorite appetizers, such as carrots, celer y and crackers, in Bone Suck in’ Sauce Hot Honey

• Fruits and vegetables: Drizzle Bone Suckin’ Hot Honey on your favorite fruits and vegetables, such as apples, pears

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 mar kets to add value to your items

I n its new St Joseph facilit y, 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 products can be wheat, pea, soy, r ice, cor n and many others.

CII is unique in its ability to innovate

B one Suck in’ Hot Honey and B one Suck in’ Extra Hot Honey are available for purchase online and at selec t retailers I t is a great addition to any k itchen and is sure to become a favor ite of hot honey lovers ever y where Bone Suck in’ Sauce is the award-winning Wester n Nor th Carolina st yle tomato based bar becue sauce and marinade The serious barbecue, grilling and marinating sauce for land and sea I t is rated No 1 in Newsweek and A+ in Health M agazine Use amply for that Bone Suck in’ Flavor!

For more information, call 800 446 0497, email sales@bonesuckin com or stop by booth #1949

beyond standardized food produc ts 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.

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 t wo million in the United States, who do not have access to clean drinking 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 International for several years to provide the Hydration Multiplier produc t for use in disaster and humanitar ian response

Liquid I V ’s H ydration Multiplier meets the World Health Organization’s ( WHO) standards for an Oral Rehydration Solution (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:

• Liber ia is one of the wettest countr ies in the wor ld with its average annual precipitation exceeding 5,000 millimeters, but a lack of infrastruc ture and ser vices leaves over 90% 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 experienced the most ex treme 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-affec ted individuals This funding will meet cr itical water, sanitation and hygiene needs by rehabilitating infrastructure and providing training to local community 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 affected by crises, its team also recognizes the oppor tunit y 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, university-wide research, expertise and education with its public and private partners to help transform Los Angeles Liquid I V is supporting the challenge by providing $542,986 to fund three water security projects:

• An Undergraduate Research Scholars 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 sustainabilit y solutions

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

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

Paesana’s Premium Organic Pasta Sauces have all the delicious sautéedto -per fec tion flavor that ’s been in the S caramelli family 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 fected over generations

Paesana puts the same care in labeling its jars as it does in preparing its sauces Discerning organic shoppers look for the 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 certified 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, mak ing the produc t it-

self the per fec t in-store adver tisement

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 favorite Organic Vodk a sauce is made with organic heav y cream to achieve a rich and creamy texture Paesana wouldn’t forget those who like a little k ick ; hence, the company offers Organic Fra Diavolo For those who crave a richer sauce, there is Organic Sicilian Grav y And garlic lovers can’t get enough of Paesana’s Organic Roasted Garlic sauce

Each delicious variety 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

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 America, depar tment and grocer y stores and the gif ting sec tor for over 35 years Given the company ’s recent success with evolving from its worldfamous rum cakes and creating a new cake with bourbon, the Kentuck y B our bon 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 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

Tor tuga’s new selection of spirit cakes are inspired by America’s oldest and traditional delec table recipes and give consumers the oppor tunit y to exper ience 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.

C hic ago’s Tempesta Ar tisan S alumi Continues Growth and Embraces Even Greater Recognition

Upon arriving in Chicago from his native home of Spilinga, Italy, Agostino Fiasche embarked on another journey : to rediscover the full-flavored, spreadable salami ‘nduja (en-DOOja) of his native Calabria

The search proved fruitless S o naturally, Agostino did what any other enter pr ising immigrant would do in mak ing his own American dream With his son Tony, he created his own signature ‘nduja using only her itage B er kshire por k from midwestern producers

That was over a decade ago.

I t ’s probably safe to say their first customers may not have realized just how much they longed for a traditional Calabrian salami. The fier y culmination of fresh por k , local peppers and sea salt renders ‘nduja irresistible, after all. Made to be spread like butter or added to sauces and other accompaniments, its versatility is nearly limitless.

The Fiasche’s offer ings have continued to grow along with their recognition. B ecause the qualit y of each and ever y produc t gets better with ever y passing year.

For Tempesta Ar tisan Salumi, this year has been par ticular ly produc tive and equally as celebrator y. I t star ted with the G ood Food Awards bestowing praise upon the flagship produc t that star ted it all. In doing so, Tempesta became the first (and only) company in the United States to receive an award for its ‘nduja I t ’s true what they say : being first really does feel good

Since 2016, the company’s Finocchiona, Speck, Pistachio Mortadella, Culatello and Wagyu Bresaola have all received honors by the Good Food Awards, sofi™ Awards and Charcuterie Masters, to name a few Tempesta’s handmade salumi is often the

“house-made” offering for some of America’s most celebrated restaurants Specialty retailers ranging from Zingerman’s to Whole Foods, Eataly and Wegmans stock their cases with Tempesta Bon Appétit magazine refers to Tempesta’s offerings as “legendary ”

“ We are so grateful that the mar ket has found our offerings as enjoyable as we have in providing them,”

Tony Fiasche says “ There is a place for old wor ld craf t to be reimagined I t ’s what keeps us motivated to make the ver y best. And it ’s especially fulfilling when retail and wholesale customers, as well as our colleagues in the industr y, so clearly recognize the Tempesta difference.”

As demand grows, so does Tempesta’s footprint. The company is construc ting a new 20,000 square foot facility, greatly expanding cooking capacity for foodservice and retail, and for the first time, a dedicated slicing line. A focus on snacks marks greater expansion to Tempesta’s product roster in the new year. The company is on target to extend its streak of 25 percent growth year over year.

Named af ter the Roman goddess of storms and sudden weather (and a nod to The Windy City) Tempesta Ar tisan Salumi is the culmination of more than 100 years of family exper tise. Rooted in the rich Calabrian legac y of mak ing unapologetically authentic and inspired products, Tempesta embraces local relationships, exceptional quality and an uncompromising focus on ar tisanal craf t

The Fiasche family commitment endures in producing a full range of traditional Italian salumi of the highest standard

For more information, go to www tempestaar tisansalumi com

O Olive O il & Vinegar L aunches

O California O rganic Premium Reser ve Extra Virgin Olive O il

O Olive Oil & Vinegar®, Califor nia’s premier ar tisan olive oil and vinegar maker, announces the release of its first batch of O Califor nia Organic Premium R eser ve Ex tra Virgin Olive Oil, a robust, freshly pressed olive oil using Californiagrown, 100% organic Picual olives

’s award-winning Premium Reser ve i s a s m a l l - b a t c h o l i ve o i l c r a f t e d f ro m

O ’s l o c a l f a m i l y f a r m s’ h a r v e s t T h e

Pi c u a l v a r i e t y o f o l i ve i s k n ow n fo r i t s t o m a t o e y n o t e s , w i t h h i n t s o f a r t ic h o k e a n d h e r b s t h a t w i l l p a i r w e l l w i t h t o m a t o s a l a d s , r e d m e a t s a n d s u m m e r s o u p s

O is especially excited to announce that O California Premium Reser ve Extra Virgin Olive Oil has been recently awarded prestigious medals from t wo international olive oil competitions The

Holy Perogy! makes a line of premium frozen perogies prepared with top-qualit y ingredients for U S consumers to enjoy their Uk rainian family recipe at home The sibling team behind Holy Perogy!, President Tony R abinovitch and CEO and the face of Holy Perogy!, Diana Hecht, took their cue from the family ’s Canadian restaurant to launch the CPG.

What sets Holy Perogy! apar t is both the way they are made with premium ingredients. The thin dough is packed with flavor ful freshly cooked mashed potatoes and other real, whole foods prepared with love using a longtime family recipe. The

perogies are made, but not cooked, then frozen and pack aged in a resealable standup pouch that maintains freshness in the freezer The two -step process for preparing them at home takes minutes and results in authentic flavor and tex ture ever y time.

Each of the Holy Perogy! flavors are sure to be a crowd pleaser, including Fully Loaded Potato with Cheddar & Bacon, Oh! S o Cheesy with Potato & Cheddar, Sizzlin’ Fr ied Onion with Potato, K ick in’ Jalapeño with Potato & Cheddar.

For more information, go to w w w .holyperogy.info.

Buholzer Brothers Muenster C heese from K londike

K londike Cheese Company ’s Buholzer Brothers Muenster cheese is crafted by Wisconsin cheesemakers, at a familyowned plant that has been mak ing cheese at the same location since 1925 The secret to K londike’s exceptional qualit y is the combination of using state - of-the ar t equipment, proprietar y recipes and time -honored traditions of cheesemaking S ourcing local cow ’s milk and highquality 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 -

New York International Olive Oil Competition awarded gold to this produc t and the Los Angeles International Ex tra Virgin Olive Oil Competition awarded a silver medal These judges chose O ’s robust olive oil, from a blind-tasting, as one of the best olive oils from around the globe.

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m a k i n g I t a l i a n E x t r a V i r g i n O l i v e O i l ,

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fec t for grilled cheese, scrambled eggs or pizza Buholzer Brothers Muenster comes in a 6-pound loaf, 15-pound long john, 2-pound slices, 8- ounce chunk and an 8ounce retail slice pack

The family of Buholzer cheeses, which includes Muenster, Br ick , Havar ti, Dill Havar ti, Jalapeño Havar ti, Horseradish Havar ti and G ouda Now you can have a full line of Buholzer Brothers Brand in your deli and dair y cheese cases

For more information, go to w w w buholzerbrothers com

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O Olive Oil & Vinegar olive oils are craf ted from 100% Califor nia- grown olives and family farmed with love They are crushed within hours of har vest to ensure high polyphenol and antioxidant r ichness. I ts produc ts have been featured on The Food Net wor k , Top Chef, Good Morning America and in multiple publications such as Bon Appétit, Food & Wine, G our met and The New Yor k Times. O’s produc ts have been honored with 17 sofi Awards by the Specialt y Food Association.

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

Get to Know Le Gruyère AOP

Le Gruyère AOP is produced using rawmilk and is natural – there are no additives, no GMOs and no preser vatives

Le Gruyère AOP is naturally gluten and lac tose free Each wheel of Gruyère AOP is aged for a minimum of five months before being released for sale and can be aged for between 14 and 18 months

I t can be kept for more than 24 months, for cheese lovers look ing for an even stronger flavor A wheel of Gruyère AOP weighs between 25 and 40 k ilograms What does AOP mean? Protected Des-

Aussie S elec t Australian L amb

ignation of Or igin To be considered AOP, you have to have a tradition, a limited produc tion zone, a name, a k nowhow and a histor y and a produc t Produc tion process has been maintained since the origins of Gruyère AOP back in the year 1115 and is stric tly respec ted by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications

For more information, go to www gruyere com

Ready for a SLICE of the ac tion? Aussie S elec t® is a trailblazing brand of handcrafted, premium charcuterie featuring all-natural, pasture -raised Australian lamb A car t-stopping new flavor exper ience for your customers, available in three flavors, pre -sliced and 4ounce/pack : Lamb Pastrami, Agave Rosemar y Lamb Ham and Tik k a 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? Eight y-nine percent of consumers stated they definitely or probably would buy Aussie S elec t produc ts Lamb is outgrowing all traditional meat offerings 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

the company feels that the rebrand puts Tofutti in a better position to compete in a mar ket becoming increasingly crowded with rival brands

“ Today ’s natural foods mar ket is flooded with competitors, so we k new it was time to reassess our branding,” says Steve K ass, Chief Executive O fficer of Tofutti “ We want consumers to recognize all Tofutti produc ts as Tofutti produc ts ” K ass, who has been with the company since 1986, is confident that Tofutti ’s new pack aging will make it even easier for consumers to spot Tofutti on store shelves

To f u t t i ’s n e w b l a c k p a c k a g i n g w i t h

c o n f u s i n g i n g re d i e n t l i s t s : t h e b r a n d champions minimally processed foods that are deliciously good for you ®

Elan has existed for 12 years in Nor th America but was successfully launched on the U S market in 2021 With a growing presence in stores, Elan is also distr ibuted nationally through KeHE and UNFI The brand offers a wide variety of unique snacks, including specialt y glazed nuts and blends, and most recently, grab -and- go options for busy snackers

Elan’s innovative snacks combine the dynamic tex tures and nutrients of nuts and super foods Fan-favor ites include Açai Blueber r y Cashews, Coconut

b o l d l e t t e r i n g w a s d e s i g n e d t o n o t b l e n d i n “ E v e r y o n e u s e s g r e e n s a n d b l u e s o n w h i t e I t ’s p l a y e d o u t a n d b o r i n g , ” e x p l a i n s G e r r y P u g l i e s e , M a rk e t i n g a n d P u b l i c R e l a t i o n s M a n a g e r a t To f u t t i “ We we n t fo r b o l d w i t h a b i t o f e d g e ” P u g l i e s e a d d s t h a t f e e d b a c k o n t h e n e w b r a n d i n g h a s b e e n m o s t l y g o o d “ S u r e , w e’ v e h a d a f e w c r a n k s t h a t d o n’ t l i k e c h a n g e , ” s a y s P u g l i e s e , “ b u t m o s t c u s t o m e r s g e t i t T h e y l i k e o u r n e w i n - y o u r - f a c e a pp r o a c h ”

With the rebrand, Tofutti is focusing on its core markets Company research revealed that near ly 90 percent of its customers are people with dair y allergies and/or those who identify as vegan

Cashews and the Oh M ega M ix These nutritious snack ing options are ideal for snackers on the go and health enthusiasts

• Organic Açai Blueber r y Cashews feature gently roasted cashews coated in organic açai powder and organic blueber r y powder Prepare to be amazed by the naturally vibrant color of these super food infused nuts The attractive pack aging also reflects the benefits of its contents: you will discover a tangy and sweet snack full of nutrients

• If you also love a tropical twist, the Coconut Cashews are sure to transpor t you to a sunny island Organic whole cashews are coated with an addic tive blend of organic coconut powder and Himalayan pink salt, for a nutritive and

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 Ipsos research found that 9 7 million Amer icans identify themselves as vegan or vegetarian, and that number is expec ted to grow Tofutti has also seen the rebrand ’s positive effec t 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 O thers have been with Tofutti

wholesome treat

• The Oh M ega M ix is a memorable blend of nuts, dried fruits and, most surpr isingly, decadent vegan dar k chocolate The best par t? The walnuts are covered in a health boosting blend of antioxidant-packed goji ber r ies and omega-rich chia seeds

All of Elan’s unique mixes and superfoods are made from superior quality ingredients produced through organic far ming Elan pr ior itizes sustainable farming methods that use no pesticides and embrace the soil’s natural c ycles As a clean brand, Elan meticulously sources its ingredients to provide a guilt-free exper ience, so you can snack all while being mindful of the planet

for over 20 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

Elan’s versatilit y and strategic approach continually expands its horizons

Elan is strong in the East while its presence in the West is gaining momentum: the brand is attrac ting the attention of retailers and chains interested in its organic offerings Look ing for ward to 2024, Elan plans to significantly enhance brand awareness and achieve greater growth among snack enthusiasts

Find Elan snacks online at Elanbio com and Amazon com or at a growing list of established grocer ies and health food stores across the countr y

For more information, visit booth #2518 or email Elan’s sales team at sales@ elanbio com

Elan Spec ialty Snacks (Cont ’d. from p. 1)

Tofutti (Cont ’d from p 1)

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 York and across the United States each year. As the company has

Bone Suckin’ S auce (Cont ’d from p 1)

sweetness that will be an exciting addition to your grilling pantr y

“Although most customers consider BSS their favor ite bar becue sauce, Sweet Southern is probably the closest we have come to a traditional barbecue sauce,” said Patrick Ford, Vice President of Ford ’s G our met Foods “Using cane sugar versus molasses and honey adds to the depth of caramelization and creates this incredibly unique flavor that still lets you k now it ’s B one 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 produc ts, Sweet S outher n is non- GMO, gluten free, contains no high fruc tose cor n syrup and is kosher cer tified Ford’s will present Sweet Southern and the rest of its full produc t line in booth #1949 at

color ful plants to feed the hungriest people in the world with a Robin Hood approach Confetti has been awarded “Best Gourmet Snack of 2021” by APAC I nsiders, and “ Tast y Singapore Brand Ambassador ” Confetti is Upc ycled Cer tified by the Upc ycled Food Association and has been featured on CBS News, Food & Wine Magazine and is 100% woman and minority owned

Once Again (Cont ’d. from p. 1)

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-fr iendly taste of their conventional counterpar ts but are made with a wholesome blend of organic sorghum flour, organic oat

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 featuring world-famous licensed brands

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

Bone Suck in’ Sauce Sweet Southern, 1/2 cup

Ground beef, 1 1/2 pounds

Confetti Snacks is cur rently distr ibuted in leading super mar ket chains, convenience, specialt y stores, foodservice, schools, universities, healthcare, vending machines, luxur y hotel mini bars and office pantries of MNCs

In America, Confetti is listed in the largest food distributors of UNFI, US Foods, Gordon Food Service, Pod Foods and seeing strong traction and growth in grocery channels, C stores and specialty stores across the 49 states These include Central

flour and organic cassava flour Crafted in small batches at an SQF- cer tified baker y, the crackers are filled with dr y roasted blanched organic peanuts or dr y roasted organic sunflower seeds milled to creamy per fec tion The cleaningredient 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

Shared Gael J B Orr, Direc tor of Marketing at Once Again Nut Butter, “Our

such as newly added Peanuts, Baileys and Mars Wrigley, to name a few The company has built its business one customer at a time, cup by cup, with excellent quality and attentive customer

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

B one Suck in’ Sauce Sweet S outher n, 1 18- ounce jar

Market HEB, HomeGoods, 7-11, Shell gas stations, Mulberry Market NYC, Purple Carrot and specialty stores across the United States, and featured on Michelin Guide, Food & Wine, CNN, Business Times, The Straits Times and Channel News Asia Confetti is the finalist in Cartier’s Women Initiative to elevate female entrepreneurship and global changemakers

Confetti is committed to a zero-waste, zero-hunger world Confetti elevates rescued colorful produce to tasty nutritious

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 stir r ing or sunflower-butter spreading needed, and they ’re surprisingly filling and tasty ”

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 I ts produc ts are available in retail outlets throughout the United States and online

For more information, go to w w w whitecoffee com

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 Po u r B o n e S u c k i n’ S a u c e S we e t S outher n over the chicken, tur ning the p i e c e s o ve r w i t h t o n g s t o c o a t b o t h 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 #1949

snacks with a longer shelf life to protect food security Top line growth is pegged to ending global hunger with partners like UNICEF, Red Cross and UN’s World Food Program, homeless shelters, orphanages and refugee camps to provide emergency food aid to communities facing severe malnutrition due to poverty, war, refugee crises, drought, famine or natural disasters

For more information, go to www confetti snacks com or stop by booth #2909

Once Again’s new graham cracker sandwiches are available for retailers nationwide to car r y for an SRP of $1 69$1 89 or $13 52-$15 12 per retail box of eight The sunflower butter sandwich crackers were recently selec ted 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 #1405

authentic I talian deli meats, passed down from three generations, honoring traditions from the I talian dinner table Fiorucci’s por tfolio includes a variety of pre -sliced and whole piece meats, including Prosciutto, Pancetta, Salami, Pepperoni, Sopressata, Calabrese, Finocchiona, Capicollo, M or tadella, Chorizo, Coppa, Variety Packs and other specialties, including an assor tment of snacking options like meat and cheese protein packs, all-natural, aged, dr y-

cured Stick ados and its best-selling Paninos, Festalinos and Appetaggios lines

Fiorucci offers a full all-natural line of I talian-inspired deli meats and snack ing options I ts all-natural produc ts are made with pork that ’s 100% vegetarianfed with a vitamin- enr iched diet from bir th and never ever administered antibiotics, chemical additives or growth hor mones, which helps deliver a cleaner, more pristine flavor Each ser ving contains no ar tificial flavors, colors, ingredients, preser vatives, nitrates or ni-

trites Great for those following a keto, paleo or M editer ranean diet, its products are gluten free, low- carb, low-sugar and high in protein and calcium

The Fiorucci all-natural line utilizes breeds of pigs from a single genetic origin, raised sustainably in smaller herds that are fully traceable from far m to table; this approach yields better muscle development for r icher flavor, uniform color and marbling Fiorucci cures its all-natural meats with just sea salt and I talian-inspired seasonings – nothing else And its traditional methods of

slow curing meat take more time, allowing the meat to develop its authentic flavors

Ideal for charcuterie and grazing boards, try Fiorucci’s assortment of produc ts as a quick snack , appetizer or as a main ingredient in a variety of ar tisanal recipes from pizzas, pastas and salads, to sandwiches, soups and casseroles With Fiorucci, you can truly experience “Old World For The Modern Age ”

For more information, go to w w w fioruccifoods com

Fiorucc i (Cont ’d from p 1)

Confetti Snacks (Cont ’d. from p. 1)

S unday Night Foods Desser t S auces

R ich, velvet y, luxur ious M ade from the h i g h e s t - q u a l i t y i n g re d i e n t s o n E a r t h , S u n d a y N i g h t Fo o d s’ a w a rd - w i n n i n g p re m i u m d e s s e r t s a u c e s a re p u re chocolate ganache in a jar. Using a class i c Fre n c h t e c h n i q u e, S u n d a y N i g h t Fo o d s m a k e s e a c h s m a l l b a t c h w i t h

absorption of water and other added vitamins and minerals to promote proper hydration, which may help whole body health and wellness

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 startup 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% since 2020 due to the creativit y, dedication and hear t of its team.

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

SL: Liquid I.V.’s produc t wor ks, and in some ways, it feels like it sells itself. But we also live in a time where most consumers want to k now that the produc t that they ’re buying is not just good for them, but good for their communities and planet. I think Liquid I.V.’s produc t donation work , clean water access projects and dedication to sustainable business prac tices make consumers feel good about buying Liquid I V produc ts

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

Dripdash (Cont ’d. from p. 4)

in the countr y with three distinct flavors options:

• Kyoto Iced Coffee: the original black coffee that star ted it all I t offers a rich body, triple -strength, and a shock inglysmooth finish

• Black Sesame Oatmilk Latte: tak ing

l e g e n d a r y G u i t t a rd c h o c o l a t e a n d cocoa, cane sugar, fresh cream and butt e r, p u re N i e l s e n - M a s s e y v a n i l l a a n d s e a s a l t t o c re a t e chocolate euphor ia

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

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

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 It ’s our dut y to ensure we are focused on mak ing a positive impac t on the world

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

SL: That ’s right! The Liquid I V team released its first public sustainabilit y repor t in O c tober 2022, cover ing Liquid I.V.’s 2021 sustainability effor ts. I’ve been pushing to compile and publish a sustainabilit y 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 making our business operations sustainable and responsible.

NH: What are some of the most impressive statistics you’ve released in the Liquid I.V. 2021 sustainability repor t?

SL: At the end of 2021, we were 69% of the way (by weight) towards our 2025 packaging goal, which is for 100% of our final product packaging to be post-recycled, reusable, recyclable or compostable. We also conver ted one -third of our cartons to thinner cardboard material with a bleach-free inner layer as part 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 impact

Japanese flavors and adding sustainable alternative 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 2 grams of sugar

• Lavender M aple Oatmilk Latte: for the plant-based folks, using a dair y alternative and maple syrup as the vegan

Tabletree C herr y Juice

Turns out the state best known for its big skies also has something to brag about on ground level, too Tabletree Montana’s Cherry Juice uses Flathead Lake cherries, a touch of honey and a dash of cinnamon as its natural preservatives for an award-winning juice gaining attention worldwide Gary and Susan Snow have developed a proprietary system that produces quality, healthy and nutritious products (expect new products soon) Taken alone, the Cherry Juice has nutritional benefits, but is great for cooking and cocktails

For more information, go to w w w tabletreejuice com

work is centered around hydration aid and funding clean water access projects

NH: When did your team star t doing pur pose - dr iven wor k? What was the first example of that work?

SL: We star ted our produc t donation program in 2015 and gave the Los Angeles M ission 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 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 projects? 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 looking for ward to in 2023?

SL: In 2023, look out for our grant programs, including a series of grants to expand clean water access and our signature program, called The Confluence, where our team selects a cohor t of 12 vetted organizations to receive fund-

and unprocessed sugar substitute Tastes like a meditation that will keep you moving

Dr ipdash craf ts its beverages in small batches The most sought-after ingredients are used from dair y-free/glutenfree milk to plant powered sugar alter natives, to the carefully sourced

ing for their water security work Confluence grant recipients are invited to an annual event to connect with each other and problem solve for water insecurity

For more information, go to w w w liquid-iv com

heaping dose of attitude, guaranteeing an undeniably fun snack ing experience Zany Bites are a r ice -based, better for you snack , made with real ingredients that have just 35 calories per ser ving Wholesomely made with sustainable ingredients, Zany Bites has an exciting lineup of flavors, including Chocolate D ouble Dip, Cinnamon Chur ro, Pizza Zingers and Taco Blasts. All ingredients are 100% clean and sustainably sourced. All Zany Bites are non- GMO, gluten free, ar tificial free, egg free, nut free, sustainably sourced and fully traceable.

For more information, stop by booth #1237.

H imalayan salt shot glasses, custom blends, private label and a wide array of corporate gifts

The Spice Lab’s carefully curated line of sea salts, spices, seasonings and related produc ts are sold by gourmet and specialty shops, major retailers and online through Amazon com and at w w w spices com

For more information, go to w w w spices com or email Gar y Oliver, National Sales Manager, at sales@thespicelab com

coffee beans Dr ipdash puts all of this into its brewing machine and the result is an elevated coffee exper ience that you can enjoy any where you are Bold Smooth Convenient

For more information, go to w w w .dripdash.com, email info@dripdash.com or stop by booth #1039.

Zany Bites (Cont ’d. from p. 1)

Liquid I.V. (Cont ’d. from p. 1)

The Spice Lab (Cont ’d from p 4)

Vinegar Is Ready for Close-Up as ‘Eternal Condiment’

BY A.J. FLICK

If Hollywood ever made a blockbuster movie about ingredients, olive oil would be the Oscar-winning, top-billed star and vinegar would be the often-overlooked character actor who nonetheless pulls the plot together

Let olive oil walk the red carpet Vinegar is secure in its place in histor y – and kitchens – worldwide

Pennsylvania-based artisanal vinegar maker Reginald Smith thought so much of vinegar that he called it the “eternal condiment” in his 2019 book, which was five years in the making Smith was a hobby vinegar maker for years, making flavors that he couldn’t find in stores, until he stepped up to market his own vinegars and write the book

In “Vinegar: The Eternal Condiment (Unearthing the Science, Business and Sometimes Rollicking Stor y of Vinegar)” from Spikehorn Press, Smith details the natural histor y of the condiment, global scientific developments and the commerce side of vinegar’s manufacture and trade

“The who’s who in the world of vinegar through the ages includes both the wellknown such as Louis Pasteur and surprising entries like Aaron Burr,” according to the publisher “Politics, intrigue and corporate power plays clash with changes in taste and a deepening understanding of chemistry and rapidly advancing technology ”

Who knew vinegar had such a tabloidworthy life? Vinegar doesn’t let its inconspicuous public profile get in the way of its versatility

“Not many foods play the role of both a prized cooking ingredient and household cleaner,” according to “The Nutrition Source” by Harvard’s T H Chan School of Public Health “The word vinegar derives from the French ‘vin aigre,’ or sour wine It has been traced back to 5000 B C E in Babylon, not just for cooking but as a medicine, a preservative, and a drink to boost strength and promote wellness Legend describes vinegar’s discovery when a forgotten wine was left in storage for several months, causing it to ferment and turn sour ”

Take acetic acid and water and put it through a two-step fermentation process, and you ’ ve got vinegar

“First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice,” according to the Harvard paper “This liquid ferments into alcohol The alcohol is then exposed to oxygen and the acetic acid bacteria Acetobacter to ferment again over weeks or months, forming vinegar The U S Food and Drug Administration requires vinegar to contain at least 4 percent acetic acid, but may range up to 8 percent in commonly used vinegars Although acetic acid is responsible for the tart and pungent flavors and odors we recognize, vinegar also contains trace vitamins, mineral salts, amino acids, and polyphenolic compounds Flavors range from sour to savory to sweet Some vinegars, such as balsamic, can be left to ferment up to 25 years ”

Ancient writings from China, the Mid-

dle East and Greece name-drop vinegar as a digestive aid, antibacterial balm to dress wounds and cough treatment Millions still use vinegar for medicinal purposes, from minor to serious conditions, according to the Harvard paper

“To be clear, existing scientific research does not support the use of vinegar as an effective treatment for any of these conditions ” the paper states “However some

made from fermented unhopped beer that can also be flavored

The unabashed star of the vinegar family, though, the vinegar almost ever yone has got to know by name is balsamic vinegar, made from fermented grape must (whole pressed grapes)

“This thick, dark brown vinegar may taste a little sweeter and mellow in comparison

the U S economy in its early days, according to Brightland

The submerged fermentation process invented in the 20th century also made it possible to age the vinegar in a couple of days

While it may not be as high profile as olive oil, vinegar is still an important part of the savory snacks market, which Technavio projects is set to grow by $32 17 through 2027 with a compound annual growth rate of 4 91 percent – including significant growth in the potato chip segment in which vinegar does have a starring role; the acetic acid market, which Research and Markets says will grow at an “impressive” rate through 2027 helped in part by vinegars use in reducing weight and controlling blood pressure, cholesterol levels and blood sugar

Vinegar also plays a role in the global functional food ingredients market, which Research and Markets says will grow to $137 3 billion in 2026 at a compound annual growth rate of 7 9 percent Consumers (65 percent of those polled) want functional benefits in their food and drinks, according to a Kerry Group study, 86 percent of adults seeking apple cider vinegar in particular for digestive and blood sugar management

human studies have suggested a health benefit from vinegar, which has fueled its popularity in mainstream media ”

Nutrition is not vinegar’s forte, however While many vinegars are low in calories, some include grape juice, wine or added sugar Yet vinegar is responsible for many of our favorite flavors

“The acidity or sourness of vinegar brightens the flavor of food and adds balance to a rich dish,” the Har vard paper states “It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise and ketchup

“Vinegar can change the texture of foods It breaks down the chemical structure of protein, such as when used as a marinade to tenderize meats and fish Vinegar can also be used to make cottage cheese by adding it to milk The acid in vinegar separates the milk’s solid curds from the liquid whey,” the paper states

“Vinegar may be used to pickle food, a preservation method that extends the shelf life of perishable foods by killing bacteria Pickling involves soaking a food in a brine solution made from vinegar, water, salt and sugar, which also changes the food’s flavor ”

Specialty vinegars are often infused with herbs including basic, clove and cinnamon, or sweetened with fruit juice

White distilled vinegar is made by fermentation of a distilled alcohol, often from fermented grains, the Harvard paper states, and commonly used for cleaning

Other vinegars are self-explaining: Rice vinegar, used for many Asian dishes including sushi, pickled vegetables and stirfry; wine vinegar, used in marinades, salad dressings and for cooking meat and fish; apple cider, with a lower acidity than the others and used in salads, salad dressings, marinades and sweeter dishes; and malt,

marinades, or simmered into a thick sauce called a ‘reduction’ to be drizzled onto fruit or ice cream, ” according to the Har vard paper

While ancient cultures often used vinegar as a condiment or cleaner, it was most popular as a beverage, according to Brightland, a California-based olive oil and vinegar maker

“The most common drink in ancient Greece was called ‘oxycrat ’ It was created by mixing water, vinegar and honey and was kept in special vases called oxydes,” according to the company ’ s literature “Similarly, the Romans used to drink ‘ posca, ’ a mix of water and vinegar that was sold in the streets The Bible notes that Roman soldiers offered vinegar to Christ at the crucifixion A bowl of vinegar, known as an ‘acetabulum,’ was always present on the table at Roman banquets for people to soak small pieces of bread

“In China, many royal households during the Zhou Dynasty (1046-256 B C ) had a vinegar maker as a specialized position,” Brightland says “Chinese vinegars served both culinary and medicinal purposes ”

Europe embraced vinegar making from the 5th to 15th centuries, especially the French city of Orléans, according to Brightland, lending itself to the fermentation and aging method called the Orléans process

“Balsamic vinegar also began its evolution in the Duchy of Modena in Italy By the Renaissance era, vinegar-making was a profitable business in France, with the country producing close to 150 flavored vinegars Production of vinegar was also developing in Great Britain During this time, malt vinegar began to develop in England where it was first known as ‘alegar ’”

Cider vinegar was an important part of

The apple cider vinegar market itself reached $892 2 million in 2021, according to Research and Markets, which expects the market to grow to $1,451 5 million by 2027 with a compound annual growth rate of 8 45 percent

“The increasing awareness among individuals about the health benefits of apple cider vinegar is catalyzing its use in various food items, such as salads, marinades, vinaigrettes, and sauces, ” according to the report “This represents one of the key factors propelling the market growth

“In addition, the emerging outdoor dining trends are influencing the market positively Moreover, several manufacturers are offering natural products with no added colors and preservatives ”

“This, along with a significant shift in consumer demand towards healthy products, is impelling the market growth Apart from this, the growing prevalence of chronic and lifestyle diseases is catalyzing the demand for apple cider vinegar as it is safe and helps lower blood glucose levels ”

Let’s not forget the role vinegar has in the food preser vative market, which Research and Markets valued at $2865 7 million in 2021 and says will reach $4240 3 million by 2030 with a compound annual growth rate of 4 6 percent

“Also, rising adaption of clean labeled food products that are free of artificial preservatives by food industries owing to increasing health awareness among people along with high demand of organic food products is driving the food preser vative market,” the Research and Markets report states “Clean labeled food products use naturally derived preser vatives such as grapeseed extracts, citrus oils and buffered vinegar ”

Vinegar will take its bow on grocer y shelves, in pantries and on tables across the globe in restaurants and homes for many years to come GN

Ariston Sp ecialties Risottos

Ariston has now added authentic risottos from Italy to its line of products

Are your customers pressed for time and looking for a convenient, delicious, timesaving side dish for their family meal? Our Risottos make it easy for you to do just that Make this wonderful dish at home within 18 minutes

There are 6½ servings per container

Risotto is a norther n Italian rice dish made with a special high-starch, shortgrain rice Risotto is cooked in broth until it reaches a creamy consistency

Ariston’s Risottos are available in four flavors: Risotto with Truffle, Risotto with Pumpkin, Risotto with Porcini Mushroom and Risotto with 4 Cheese

The risottos contain Italian Car naroli rice as the main ingredient Car naroli rice is even starchier than arborio, so it makes a truly restaurant-worthy risotto You can follow the suggested instructions on the

Moresh Extra Virgin Olive Oil

box and add water

However, if you prefer extra flavor, we suggest you use beef, chicken or vegetable broth You can also enhance the risottos’ creaminess and flavor by adding Ariston’s Select Extra Virgin Olive oil or any of our infused olive oils

One of the benefits of these products is that they are gluten free and have no added salt They are also GMO free and 0% cholesterol

In addition, you can get creative with the risottos and pair them with other Ariston products For example, the Pumpkin Risotto pairs well with Ariston’s Rosemary, Basil Olive Oil or Curry Infused Olive Oil

You can also add Ariston’s sea salt line to any of these risottos products as well Enjoy and buon appetito from Ariston Specialties!

Ariston Specialties

www.aristonspecialties.com

MarDona Stuffed Olive Collection

MarDona has launched a gourmet olive snack line with quality fresh olives stuffed with the finest gourmet treats

The Savory Blue cheese is a perfect balance of the olive and cheese The Turkish Red-Hot Pepper is just what the label says, very hot! The Garlic-Stuffed olive is made two ways: the Natural Garlic insert and the Italian-Style, with spices in the brine, making the garlic stand out a little more And let’s not forget the Jalapeño Stuffed Olive with a good balance of

heat and olive

These five products join the other MarDona favorites: Mild or Hot Muffuletta, Olive Antipasto, the Mild or Hot Giardiniera, the Sweet and Spicy Garlic Cloves and the Spicy Brussels Sprouts

These items are great as snacks, salad additions, sandwich toppers and more

MarDona Specialty Foods

855.645.7772

www truffleoilsandmore com

Ellora Farms Fresh Orange Infused Balsamic Vinegar

Ellora Farms’ Balsamic Orange Crème & Vinegar is made from an ancient Cretan recipe of reduced grape must and fresh orange extract Originating from the Isle of Crete in Greece, this citrus-infused balsamic dates to ancient times Created with the perfect balance of citrus and rich flavors, this centuries-old recipe can be used on toasts, salads, sauces, marinades or as a marinade drizzled over steaks and even ice cream It’s a perfect balance of tarty and sweet flavors married with a smooth, creamy texture, that also pairs with mozzarella, strawberries, yogurts, grilled vegetables,

baked chicken and salmon A 100 percent natural product, with no added sugar, preservatives or colorings, Ellora Farms is dedicated to bringing the highest quality single-origin ingredients and ethically produced products Home chefs can create unique and flavorful culinary experiences that are worth sharing

Unity Brands Group www unitybrandsgroup com

Paesana Pitted Mediterranean Olive

It’s a party in a jar!

The delicious diversity of olives takes center-stage in Paesana Pitted Mediterranean Olive Mix, which combines the distinct flavors of pitted Greek and Italian olives This luscious blend of green, Castelvetrano and kalamata olives are married together with a brine of white wine, vinegar, red peppers, minced garlic, and rosemary The various olives complement each other vigorously, mixing sweet with bitter and salty with subtle – all packed in fresh, flavor-en-

hancing herbs

This 32-ounce jar is the perfect size for grocery stores, delis, restaurants and even wareh o u s e c l u b d i s t r i b u t i o n Yo u r g ro c e r y a n d warehouse customers appreciate the conveni e n c e o f a m i x e d j a r o f o l i v e s f o r s a l a d s , s a u c e s , s n a c k i n g o r f o r p a i r i n g w i t h m e a t s a n d c h e e s e s o n c h a rc u t e r i e b o a rd s – h o w trendy! And every sous chef would undoubtedly appreciate the convenience of pitted premixed olives

Lear n more about Paesana’s extensive line of olives, sauces and condiments by contacting L&S Packing Company’s sales team

L&S Packing Company/ Paesana Gourmet Specialties 631 845 1717 www.paesana.com

Authentically Moroccan Moresh Extra Virgin Olive Oil brings together the elements of Morocco to protect the health and soul

The olives grown in Moresh’s orchards are warmed by the Moroccan sun and enriched by the Moroccan soil

These olives for Moresh Extra Virgin Olive Oil generate a higher polyphenol content compared to other growing regions

Cold pressed within hours of harvest, Moresh Extra Virgin Olive Oil has a balanced flavor with a low acidity Though 100 percent Moroccan, Moresh is crafted to be used for all cuisines The versatility of Moresh allows the home cook to reach for this olive oil every day

The image of the open hand has been seen as a sign of blessings, power and strength, while deflecting the evil eye Moresh’s hamsa signifies how its olive oil nourishes the

body while protecting the heart and soul

CHO, the largest olive oil p ro d u c e r i n N o r t h e r n Africa, is known for its mode r n i z a t i o n o f the premium olive oil industry CHO’s expertise in agriculture and milling offers full t r a c e a b i l i t y o f t h e e n t i re p ro c e s s I t s h i g h - q u a l i t y s t a n d a rd s a re c e r t i f i e d t h ro u g h o u t p ro d u c t i o n M o re s h i s p a c k a g e d i n a dark glass bottle to protect the oil

CHO America

281.712.1549

www cho-america com

Built by Bees Italian Style Tuscan Honey Vinegar

Built by Bees’ Tuscan Honey Vinegar is made exclusively from honey and honey mead It’s an Italian-style vinegar with a wonderful light and fragrant honey flavor and a sweet, mellow bite It makes an excellent dressing, marinade, dipping or finishing sauce It’s also sulfite, preservative, additive and gluten free

Tuscan Honey Vinegar is all natural, with no artificial flavors or sweeteners There’s also no added sugar, high-fructose cor n syrup, chemicals or preservatives

Ariston S ea S alts

Try Ariston’s newest arrivals from Greece These gorgeous, infused salts come with their own adjustable stainless-steel mill They are both a gourmet food item and a little kitchen tool all in one! A must in every kitchen and store counter! They come in the following flavors:

• Plain Sea Salt Classic sea salt that enhances any dish Goes with all our oils and vinegars

• G r e e k Salad Infused Sea Salt (beautiful blend of r o s e m a r y , oregano and s u n d r i e d tomato), pairs well with Ariston Select Extra Virgin Olive Oil or M e d i t e r r a n e a n

Herb Infused Olive Oil Takes you to Plaka Athens Greece or the Greek Islands without the passport

• Garlic & Basil Infused Sea Salt Excellent with our traditional balsamic, caprese salads, cheeses, great with pasta and Italian dishes, too, beautiful color as well

• Lemon & Turmeric infused Sea

Salt Excellent with chicken, seafood, rice, potatoes, eggs and anywhere that needs

Enjoy this superb and perfect complement to gourmet food pantries

A complement to many common dishes and sauces, some great uses include: basting poultry, roasted meats and seafoods; as a dipping sauce and in marinades; to enhance vegetable dishes; drizzled over mild cheeses and fresh sliced tomatoes; as a dressing for leafy green, potato, pasta and rice salads; on sandwiches and in coleslaw; drizzled over sliced fruit with ground black pepper; and as a finishing sauce for many foods

Built by Bees www builtbybees com

the brightness of lemon flavor and the healthy & earth flavor or turmeric Pairs well with Ariston’s Black Pepper, Ariston Extra Virgin Olive Oil and Ariston White Balsamic vinegar

• Black Sea

Salt (sea salt with all natural cuttlefish black ink) Keep your guests guessing what’s your secret ingredient Tastes like sea salt with a subtle hint of seafood Also works excellently as a salt rim for a cocktail or Bloody Mary drink Try it over watermelon or seafood and pasta

• Smoked Sea

Salt Excellent with all meats and seafood It Tastes like you have been smoking your foods for hours without all the work Excellent and bold flavor, a little goes a long way

Pairs excellently with our infused olive oils like Garlic Infused and Chili Infused as well as our •Balsamic vinegars Ideal for BBQ and salads!

• Plain Pink Himalayan (from the Himalayan Mountains) Pairs well with our oils and vinegars; great on meats, salmon, salads and anywhere you need Himalayan salt

Ariston Specialties orders@aristonfoods.com

www aristonspecialties com

s featured

Urb an Accents BBQ-Glazed Wing Par ty Star ter S easoning Blend

Get ready for flavor to take flight Crafting premium seasonings and sauces since 1996, Urban Accents is today a bold and spicy member of Stonewall Kitchen’s exceptional Family of Brands The latest creation, the BBQ-Glazed Wing Party Starter Seasoning Blend, amps up everyone’s favorite app for a product that will be a winner at gameday gatherings and cookout celebrations

Smoky meets sweet in every delicious b i t e t h a n k s t o a n i d e a l c o m b i n a t i o n o f brown sugar and spices like paprika and black pepper Designed to be baked for a m e s s - f re e c o o k i n g e x p e r i e n c e , t h i s easy-to-use mix gets tossed with wings b e f o re g o i n g i n t h e o v e n t o c a r a m e l i z e Your customers will love serving this dish

Crave Brothers Marinated Fresh Mozzarella Ciliegine

Crave Brothers Farmstead Cheese, including its Marinated Fresh Mozzarella Ciliegine, is made with hours-old milk on its dairy farm and cheese factory in Waterloo, Wis Crave Brothers uses renewable energy to produce its awardwinning cheeses with energy produced from its on-site anaerobic methane digester

Crave Brothers is a carbon negative company It produces enough electricity to power the cheese factory, farm and over 300 area homes in its community Crave Brothers includes a “produced with renewable energy” logo on its packaging to share its sustainability story with con-

CK Mondavi Family S elect

From the up-and-coming fourth generation of the C Mondavi & Family company comes CK Mondavi Family Select, an elegant offering expertly crafted by Winemaker Angelina Mondavi This is the first release from the celebrated vintner under the CK Mondavi and Family banner, a name synonymous with high-quality, easy-to-enjoy wines for over 75 years

The 2022 CK Mondavi Family Select Chardonnay and 2019 CK Mondavi Family Select Caber net Sauvignon launched in select markets this spring

An accomplished winemaker with extensive experience at many highly regarded wineries, the Family Select offerings are the first wines Mondavi has

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

a l o n g s i d e

c r u d i t é s a n d

t h e i r f a v o r i t e creamy dips

Gluten free and crafted in small

b a t c h e s , each tent seasons 1 5 pounds of

c h i c k e n There will be no arguing over drums and flats as they’re both irresistible with this blend!

Stonewall Kitchen

www.stonewallkitchen.com

Jake’s Nut Ro asters S easoned Almonds Snack Packs

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 75 years Since 1948, a commitment to quality and innovation has propelled many fine Jasper Specialty Foods products into the hands of health-conscious almond lovers around the world

Jake’s Nut Roasters is a creative line of specialty almond snacks with distinctively bold and unique flavors, which include Bleu Cheese Cracked Pepper, Bloody Mary, Mesquite Smoked, Hatch Chile, Maple, Barbecue, Buffalo and Brine & Dill

easy grab on your way out the door

These almonds are, in fact, “Straight from Jake’s Orchard” showcasing the company’s vertical integration and commitment to sustainable growing practices Jake’s almonds provide an unparalleled snacking experience and make eating this healthy snack both fun and satisfying!

sumers

Did you know that Crave Brothers includes a recipe on the inside of the lids on its retail cups? WOW! The company shares easy and fun uses for the variety of shapes and sizes Are you interested in carrying Crave Brothers’ products in your store? Check out the website or call for more information

Crave Brothers Farmstead Cheese 920 478 4887 www.cravecheese.com

New to the Jake’s 7-ounce can lineup are the single-serve 1 5-ounce snack packs, available in the most popular flavors, including Bleu Cheese Cracked Pepper, Bloody Mary, Mesquite Smoked and Buffalo These packs are the perfect snacks to throw in your lunch bag or an

Produced in a dedicated peanut-free facility, these premium Califor nia almonds are dry roasted and seasoned in small batches to deliver exceptional quality Almonds are an essential plant-based snacking alter native providing numerous health benefits with key protein, vitamins and minerals, which should always be part of a healthy diet

For more information about Jake’s distinctive flavors, email, call or visit online

Jasper Specialty Foods

800 255 1641

www.jasperspecialtyfoods.com

Stonewall Kitchen Everything S cone Mix

From its humble origins at a local farmers’ market to becoming one of the most recognized specialty food companies in the country, Stonewall Kitchen has a proven track record of enlivening breakfasts with its jams, syrups and more The Everything Scone Mix continues this tradition, baking up buttery and tender to create the ultimate

bite for brunch spreads

True to its name, everything from poppy seeds and garlic to minced onions and sea salt are brought together in this flavorful mix Easy to prepare with just a few simple pantry ingredients, the chive-infused scones are simply heaven when paired with smooth cream cheese or cut in half for a savory lox sandwich Embodying all the goodness of a home-baked treat but with café-quality results, it’s sure to become a mor ning essential

Stonewall Kitchen

www.stonewallkitchen.com

made for the CK Mondavi and Family line As with the classic line, CK Mondavi Family Select wines o v e r d e l i v e r, with a keen attention to detail that’s evident in every sip

CK Mondavi www.ckmondavi.com

Beech-Nut Dino Biscuits

Beech-Nut Nutrition Company has reinvented another favorite snack designed just for toddlers: Dino Biscuits with Hidden Veggies and Dino Biscuits with Prebiotics These new biscuits are made with fruits, veggies and whole grains with no artificial colors, flavors or preservatives

nana Yogurt and Blueberry Yogurt

Dino Biscuits with Hidden Veggies contain veggies in every bite: pumpkin, butter nut squash and carrots Dino Biscuits with Prebiotics are baked with fruit and

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

Peanut Butter

BeBOLD 855 623 2653 www.beboldbars.com

Young kids will discover their favorite herbivore dinosaur shapes including triceratops, stegosaurus and brachiosaurus in each bag This stage 4 snack is ideal for toddlers 12 months and up and is a great alternative to other treats available to kids

Dino Biscuits, available in a 5-ounce resealable bag, come in two varieties:

•Dino Biscuits with Hidden Veggies in Pumpkin & Cinnamon and Butter nut Bliss

•Dino Biscuits with Prebiotics in Ba-

yogurt for a delicious taste combination

Both Hidden Veggies and Prebiotic varieties are Non-GMO (made with ingredients that are not genetically modified) and have 9g and 10g of whole grains per serving, respectively

Beech-Nut Nutrition Company

www.beechnut.com

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-

Ariston Sp ecialties Risottos

protein goodness 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

L’Epicurien’s Rhub arb & Raspb erry Jam

Introducing the delectable Rhubarb & Raspberry with Madagascar Vanilla Preserves created by L’Epicurien, now available through The French Farm

This outstanding jam combines the tanginess of rhubarb, the sweetness of raspberry and a touch of exquisite Madagascar vanilla It is a true culinary masterpiece that will captivate your customers’ taste buds and add a touch of sophistication to their dishes

This new L’Epicurien jam is a versatile addition to any gourmet selection From pancakes and cakes to mousses and more, this delightful jam will elevate a variety of culinary creations It also pairs wonderfully with yogurt, ice cream and cheesecake – providing a

burst of fruity flavors and a hint of luxurious vanilla

Crafted with meticulous attention to detail, this 11 3-ounce jar of preserves embodies L’Epicurien’s commitment to delivering exceptional quality Only the finest fruits and premium ingredients are used, ensuring a truly remarkable taste experience for your discer ning customers

Indulge in culinary excellence

Choose L’Epicurien preserves, available through The French Farm All L’Epicurien items are imported directly from France The full line is available at The French Farm

The French Farm www thefrenchfarm com/brands/lepicurien

Alpine Star t Over Stoker

Alpine Start, the leading provider of instant coffee for outdoor adventures, has launched its first whole bean coffee: Over Stoker, which is 100 percent Fair Trade Certified and medium roasted This organic blend of South American and African beans

is packed with the perfect balance of cocoa, caramel and a whole lot of psyche W i t h T h e O v e r S t o k e r, e n j o y a d e l ic i o u s a n d e t h i c a l l y s o u rc e d c u p o f c o ff e e t h a t n o t o n l y t a s t e s g re a t , b u t h e l p s m a k e a d i ff e re n c e i n t h e w o r l d A s a F a i r Tr a d e C e r t i f i e d p r o d u c t , T h e O v e r S t o k e r s u p p o r t s s a f e w o r k i n g c o n d it i o n s , s u s t a i n a b l e l i v e l i h o o d s a n d e mp o w e r s f a r m e r s t o i m p r o v e t h e i r c o m m u n i t i e s

Alpine Start

www.alpinestartfoods.com

Painterland Sisters Organic Skyr Yo gur t

Skyr (pronounced “skeer”) is a thicker, creamier Icelandicstyle organic yogurt that is lactose-free, rich in probiotics, high in protein and contains 13 essential nutrients Produced in Pennsylvania, the skyr is made from organic whole milk and sweetened naturally using fruits and cane sugar

Painterland Sisters Organic Skyr Yogurt is available in 5 3 ounces in five flavors:

Plain, Blueberry Lemon, Strawberry, Vanilla Bean and Meadow Berry, as well as 24-ounce containers in Vanilla and Plain

Within a year of launching, Painterland Sisters has sold more than $1 million in skyr and plans to continue expansion nationwide It is sold in over 45 states nearing 1,500 locations

Painterland Sisters www.painterlandsisters.com

Ariston has now added authentic risottos from Italy to its line of products

Are your customers pressed for time and looking for a convenient, delicious, timesaving side dish for their family meal? These risottos make it easy for you to do just that Make this wonderful dish at home within 18 minutes There are 6 5 servings per container

Risotto is a norther n Italian rice dish made with a special highstarch, short-grain rice Risotto is cooked in broth until it reaches a creamy consistency

Ariston’s Risottos are available in four flavors: Risotto with Truffle, Risotto with Pumpkin, Risotto with Porcini Mushroom and Risotto with 4 Cheese

The risottos contain Italian Car naroli rice as the main ingredient Car naroli rice is even starchier than arborio, so it makes a truly restaurantworthy risotto You can follow the suggested instructions on the box and add

water

However, if you prefer extra flavor, you can use beef, chicken or vegetable broth You can also enhance the risotto’s creaminess and flavor by adding Ariston’s Select Extra Virgin Olive Oil or any of its infused olive oils

One of the benefits of these products is that it is gluten free and has no added salt They are also GMO free and have 0 percent cholesterol

In addition, you can get creative with the risottos and pair them with other Ariston products For example, the Pumpkin Risotto pairs well with Ariston’s Rosemary, Basil olive oil, or Curry infused olive oil You can also add Ariston’s sea salt line to any of these risottos products as well Enjoy and buon appetito from Ariston Specialties!

Ariston Specialties

www aristonspecialties com

Yerb aé Lemonade and Yuzu Lime

Arizona-based Yerbaé Brands Corp has released two flavors that are on trend: Lemonade and Yuzu Lime

Lemonade is a classic summer favorite, while Yuzu Lime brings a unique, refreshing citrus twist to the line of beverages

Yerbaé’s plant-based functional beverages are designed to be simple, clean and delicious with minimal ingredients that provide a boost of energy and a refreshing taste In addition to Lemonade and Yuzu Lime, Yerbaé offers a range of other flavors, including Black Cherry Pineapple and Mango Passionfruit

Har nessing the power of nature, Yerbaé’s celebrity ingredient, yerba mate, is known to produce 196 different vitamins, minerals and nutrients that also produces caffeine All Yerbaé energy beverages are zero calorie, zero sugar, non-GMO and gluten free Yerbaé has expanded into 131 outlets of a large club store chain across 18 states

Yerbaé www.yerbae.com

Urb an Accents Spinach Ar tichoke Dip Par ty Star ter S easoning Blend

Proudly welcomed into Stonewall Kitchen’s Family of Brands in 2021, Urban Accents has a knack for cooking up sides and seasonings that enliven any gathering Bursting with big, bold and oh-so-savory flavor, the new Spinach Artichoke Dip Party Starter Seasoning Blend perfectly showcases the company’s commitment to spicing up everyday life

Bringing together just the right amount of Parmesan, garlic and red pepper flakes, this mix adds a satisfying kick to the classic dip It’s super easy to make, too, as each tent features a simple recipe for whipping up a bowl of cheesy excellence with the addition of spinach, cream cheese, mayo and shredded mozzarella

or fontina

Best of all, it’s gluten free and crafted in small batches for a fromscratch taste without the hassle

The ideal pairing to crisp crostini or tortilla chips, this crowd pleaser will have your customers scooping the bowl clean

Stonewall Kitchen

www stonewallkitchen com

Hawaii Grocer y Chain Foodland Launches Retail Media Network

Foodland, Hawaii’s largest and oldest grocer y chain, is launching its first retail media network utilizing technology from CitrusAd, a global leader in retail media

The retail media network will combine Foodland’s privacy-protected first-party data and CitrusAd’s relevancy algorithm to match brand compatibility and shopper history with the most suitable audiences

Both large and local brands can engage with Foodland shoppers in a highly-relevant manner and improve return on ad spend by leveraging big-data at scale in real-time

Foodland also joins CitrusAd’s GroceryOne hub, to make it easy for brands to

manage multiple retail media campaigns, across many leading grocer y chains and reach millions of shoppers from a single source Advertisers and brands that already use the Grocer yOne digital platform can now effectively reach Foodland’s audience in Hawaii

“We are excited to be partnering with such a renowned business as Foodland which has been ser ving the Hawaii community for 75 years, ” said Lauren Malaguti, VP, Grocer yOne media sales at CitrusAd “CitrusAd welcomes Foodland as a part of the collective of retailers on GroceryOne and we look forward to serving customized experiences for shoppers

Safeway, Albertsons Launch Specialty Wines Delivered to California Doorsteps

Safeway and Albertsons have launched Vine & Cellar, a collection of expertly curated wines available online, shipped directly to customer homes Available now exclusively in California, Vine & Cellar boasts an expanded assortment of wine varietals and global wine regions

“ We a re l a u n c h i n g Vi n e & C e l l a r t o

g i v e o u r c u s t o m e r s a n d f e l l o w w i n e e nt h u s i a s t s t h e a b i l i t y t o d i s c o v e r a n d s h o p regional and specialty wines from smaller vineyards that are not usually available at national supermarket retailers,” said Curt i s M a n n , m a s t e r o f w i n e a n d g ro u p v i c e p re s i d e n t a l c o h o l f o r A l b e r t s o n s C o s “ O u r t e a m h a s t a s t e d t h o u s a n d s o f w i n e s

TRADESHOWCALENDAR

and value for brands ”

“Foodland is committed to better shopping experiences,” said Sheryl Toda, VP of Marketing and Corporate Communications at Foodland “As a part of the GroceryOne network we will utilize CitrusAd’s retail media platform to tailor shopping experiences for each member of our shopping community in real-time, through our privacy-protected, first-party data for improved relevancy ”

Foodland Super Market, Ltd Is Hawaii’s largest grocery retailer and the only locally owned supermarket business with stores statewide It was founded in 1948 by the late Maurice J “Sully” Sullivan and was the first supermarket to open in Hawaii

The company has 31 stores and employs more than 3,400 employees at Foodland, Sack N Save and Foodland Farms stores on

n d y t o N a p a Va ll e y s o o u r c u s t o m e r s c a n e n j o y t h e t a nn i n , b o d y a n d f r u i t o f o l d w o r l d a n d n e w world vintages – all conveniently shipped t o t h e i r d o o r s t e p s ”

All wines offered by Vine & Cellar are individually selected by Mann and his expert buying team As one of only 60 masters of wine in the country, Mann has extensive knowledge and a deep understanding in the art, science and business of wine

four islands The company is known for its outstanding ser vice, quality perishables and commitment to the Hawaii community

CitrusAd is a leading retail media company and part of Epsilon, a global advertising and marketing technology company The CitrusAd platform sits at the center of Epsilon’s comprehensive, scalable retail media network offering

By harnessing the power of first-party data and industry-leading identity resolution, the unified, self-serve platform delivers shopper-relevant advertising experiences on commerce websites and across the open web resulting in higher conversions Leading retailers across the globe rely on CitrusAd to help grow retail media as a core function for incremental media revenue and sales volume that delivers great ROI for brands GN

b o t t l e w i t h p l a n s t o e x p a n d t h e a s s o r tm e n t e v e n f a r t h e r S h o p p e r s i n C a l i f o rn i a c a n a c c e s s Vi n e & C e l l a r t h ro u g h t h e S a f e w a y, A l b e rt s o n s , Vo n s a n d P a v i l i o n s websites and mobile apps under the “feat u re d ” c a t e g o r y Wi n e w i l l a r r i v e i n o n e t o t h re e b u s i n e s s d a y s f o r u l t i m a t e e nj o y m e n t

The Vine & Cellar collection expands Albertsons Cos ’ growing wine portfolio, which includes the company ’ s private label Vinaforé, Signature Reser ve, O Organics and Kaylana wines GN