Gourmet News • November 2023

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T H E

VOLUME 88 • NUMBER 11 NOVEMBER 2023 • $7.00 • Shariah Scholars Rule Cultivated Meat Can Be Halal PAGE 6

• Meati Foods Gets US Patent for MushroomRoot PAGE 7

• J.M. Smucker Co. Acquires Hostess Brands PAGE 8

• Southern Glazer’s Opens Direct Warehouse Sales Facility PAGE 11

• DoorDash Broadens Grocery Selection PAGE 14

B U S I N E S S

N E W S P A P E R

as Certified Organic Grocer PAGE 16

• Featured Products PAGE 19

• Advertiser Index PAGE 22

T H E

G O U R M E T

I N D U S T R Y

Expanding Zoup CPG Mirrors Growth In Thriving $3.65B US Soup Market

BY A.J. FLICK

There’s no shortage of people wanting to dip into the booming U.S. soup market, which Statista sets the 2023 revenue at $3.65 billion and expects the market to grow at a compound annual growth rate of 2.45 percent through 2028.

According to Mintel’s 2024 Global Food and Drink Trends report, consumers continue to educate themselves on highly, overly or ultra-processed food, equating the latter as “junk food.”

“Starting in 2024,” the authors wrote, “more consumers will become aware of different levels of

processing from media reports, regulations and voluntary onpack labels with ratings from sources such as NOVA or Siga.

This will encourage them to consider processing levels when choosing food and drink and to reconsider how frequently and on which occasions they consume processed food and beverages.”

That’s good news for companies that produce clean-label foods, Mintel’s report said.

“While ‘all things in moderation’ is a saying associated with highly process products,” the report states, “there’s growth potential for minimally processed food

and drink that focus on the positive aspects of food-processing techniques, such as those that enhance nutrition, inhibit contaminant formation or improve sustainability.”

That growth potential is shored up when brands convey the benefits of processing in a way consumers can understand, according to the report.

“Brands offering minimally processed products – such as frozen produce, fresh bakery items and natural canned soup – should share how processing improves their products in ways

Don’t threaten Mark Singleton with a boring year. He doesn’t have time.

The vice president of sales and marketing at Southern Recipe Small Batch thought a pandemic might slow things down too much and he’d get bored. But 2024 has proven to be a busy year for SRSB, with the launch of an innovative pork rind product called Krutones (inspired by croutons but pronounced crewtone-ez) in the spring and ontrend flavor Hot Honey Pork

Rinds this fall.

“Krutones is one of my favorite stories,” Singleton said about the new product hatched over the pandemic.

“COVID changed everything and everybody,” he said. “And there in the middle of COVID was some guy bugging me – an architect from California named Luis Sandor.

“I’d say to him, ‘Listen, I’m just trying to keep things open,’” Singleton said.

“But he bugged me and bugged me – like a stalker, I mean you

Food Safety Partnership Is Formed

never know,” he said with a laugh.

Sandor’s persistence paid off.

Despite COVID, Singleton traveled from Texas to California to meet him.

“If you ever met him, he’s one of those people you see on ‘Shark Tank.’ He gets an idea and it’s constantly humming in his head until he sees it come through,” Singleton said. “So he’s got this idea buzzing in his head and I said, ‘Let’s give it a whirl.’ We

A partnership between the Pennsylvania Department of Agriculture’s Bureau of Food Safety & Laboratory Services the U.S. Department of Health and Human Services, Food and Drug Administration’s Office of Regulatory Affairs and Office of Human and Animal Food Operation seeks to strengthen public health by developing an integrated food safety system in Pennsylvania.

The partnership aims to establish streamlined and efficient processes to coordinate and enhance communication, increase program familiarity, maximize efficiency and minimize duplication through the exchange of food safety information. Each agency understands the importance of leveraging resources to increase effectiveness and share mutual interest in collaborating on information sharing, inspection sharing, emergency response, industry outreach and evaluation activities that directly impact food safety and public health.

The partnership does not affect or supersede any existing or future agreements, arrangements, contracts or cooperative agreements between the agencies and

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Southern Recipe Small Batch on a Hot Streak

BY A.J. FLICK

• Whole Foods Marks 20 Years

F O R

Maryland Mom Turns Allergy Solution Into Sweet Deal A Maryland mom has turned her child’s allergy solution into a thriving business. Deanna’s Delights plant-based cookies are sold in local retailers including Hudsons at Baltimore airport, an LA Fitness in Upper Marlboro and via e-commerce through Walmart and other outlets.

In June, the plant-based cookies debuted at the Summer Fancy Food show in New York.

The desserts were chosen to be part of the Specialty Food Association’s board of directors meeting in Washington, D.C. Deana, the owner who uses

only her first name, became an entrepreneur unexpectedly many years ago. On a trip to the grocery store, her child begged for the boxed desserts commonly found in grocery and convenience stores – desserts that were full of her child’s allergens.

She hated saying, “No.” She left the store frustrated and determined to figure out how to make desserts just as good as those in stores, but without her child’s allergens.

She began tinkering in the kitchen with egg-free, milk-free and butter-free cupcakes. She would take her creations to her

child’s school and share with friends and parents. Eventually, a mom tasted her signature chocolate chip cookies and called her late that night to say, “You have to share these with the world!”

Deanna had created desserts as good as those in the grocery stores without eggs, milk, peanuts, tree nuts, fish, crustacean shellfish and sesame.

Some are also soy-free. Deanna’s Delights bakes signature plantbased cookies in chocolate chip, oatmeal raisin and carob chocolate chip varieties.

“When I started baking desserts

for my child years ago, I never imagined it would turn into a business,” said Deanna, a licensed physical therapist. “It makes me happy knowing kids with allergies don’t have to be singled out or feel embarrassed at kid events.

“My desserts allow kids with allergies to eat desserts that taste delicious and can be equally enjoyed by others at events.”

Most plant-based desserts tend to be dry, crumbly or grainy. As a mom, Deanna was intentional about creating desserts with textures kids would love – moist, crisp and chewy. GN

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GOURMET NEWS

FROM THE EDITOR

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NOVEMBER 2023

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Whenever I hear about an impressively innovative new product, the first question that comes into my head (and is usually one of the first I ask in an interview) is, “Why didn’t anyone think of this before?”

That’s what I thought when I heard about Southern Recipe Small Batch’s new Krutones chicharron croutons. I’ve loved pork rinds ever since I was a little girl, little carnivore that I was. So crunchy. So salty. My childhood was spent in the tropics, where pork rinds are a common snack.

I suppose we can thank the Spanish for introducing pork rinds (among many other things) across the globe (as they conquered countries). When I moved to Arizona decades ago, I was happy to find that pork rinds also are common snacks, thanks to the Spanish influence in Mexico and what is now the southwestern United States.

There was a time when I didn’t eat pork rinds, because they were considered unhealthy, something the little girl me didn’t care about but the teen-age me and young lady me did, very much.

Pork rinds became an infrequent guilty pleasure for years.

Little did I know but pork rinds actually can be a healthy snack.

The later years me (you do the math) is conscious of the carbs and sodium she consumes. Lo and behold, pork rinds fit into the casual keto diet that I follow (if you can call that following).

I’ve been known to toss the bits of pork rinds left in the bottom of the bag into soups, salads and such. But it was more of a lastminute thing, nothing I planned.

Leave it to Southern Recipe Small Batch to push the idea for-

ward into a flavored crouton-like pork rind. You can read all about it in our cover story this week on Krutones (as well as the new and very delicious Hot Honey Pork Rinds).

SRSB’s Mark Singleton is always a great interview. His enthusiasm for promoting pork rinds is contagious (but he’s preaching to the choir when he’s talking to me).

So it was fun to talk to him about the flurry of innovations coming from SRSB this year, hearing how he worked with a California architect, Luis Sandor, who came up with the idea of Krutones.

When Mark was talking about other innovations, including kits to air fry your own pork rinds at home, the idea occurred to me, “Has SRSB ever tried putting chocolate and pork rinds together?”

Of course, Mark was miles ahead of me, telling me he has a buddy from Pennsylvania in the chocolate business and they’ve been working on ways to marry their products – unsuccessfully, so far. Does SRSB send the pork rinds to Pennsylvania to get the chocolate treatment or does the chocolate get sent to Texas for coating? Then how well does it travel to consumers? It could get messy.

But, I said to Mark, you already make at-home pork rind kits.

So what if you put a cup of that Pennsylvania chocolate in the kit, so people can dip them fresh?

Mark said it was the best idea he’s had in a long time.

Hey. Wait. What?

I’d still love to try them.

Until next time, take care and stay safe. GN

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Kraft Heinz’s Kids’ Brands Enter the Book Business Kraft Heinz uncovered that more than half of parents in the United States worry that their kids won’t enjoy school this year and more than 75 percent believe that more play in school would make their child more engaged. On a mission to make education fun and engaging, Kraft Heinz’s most beloved kids’ brands are getting into the book business with the launch of FUNdamental Textbooks.

Each book delivers an engaging lesson on Jiggleometry (Jell-O), Nibbleomics (Kraft Mac & Cheese), Slurpstory (Capri Sun) and Stackonomy (Lunchables), while providing a delicious surprise snack via hollowed out pages featuring brands kids know and love. The book series was created to infuse excitement, engagement, and playfulness into learning.

“At Kraft Heinz, we believe education can be a fun-filled adventure full of imagination and with our books, we aim to reignite the enthusiasm for learning,” said Anna James, associate brand manager at The Kraft Heinz Company.

The books are available for parents online with no purchase necessary, while supplies last. For every book claimed, Kraft Heinz will donate $10 to First Book, a non-profit organization that works to remove barriers to education and level the playing field for kids in need so that every child has access to a quality education.

In addition, Kraft Heinz is making a one-time donation of $50,000 to First Book.

Education transforms lives. First Book is building a world where every child has

access to a quality education.

First Book works to remove barriers to education and level the playing field for kids in need.

At the heart of its work are the 575,000 members of the First Book Network, the largest online community of educators and professionals dedicated to children in need across North America. This Network is the key to creating systemic change.

First Book conducts research studies that aggregate their voices to identify barriers to equitable education and inform strategic solutions. To address their needs,

First Book provides free and low-cost books, resources and access to leading experts.

First Book uses aggregated buying power to influence what is published or created to support an underserved community. Founded in Washington, D.C. in 1992 as a nonprofit social enterprise, First Book is dedicated to eliminating barriers to learning and inspiring young minds. GN

Danone North America Joins Alliance’s Push To Turn Food Waste Into Renewable Energy Danone North America has joined the Farm Powered Strategic Alliance, a collaborative movement that aims to revolutionize food waste recycling and expand renewable energy production across America.

Founded in 2020 by Vanguard Renewables, Unilever, Starbucks and Dairy Farmers of America, the Alliance has grown to include 17 industry leaders from various sectors.

The addition of Danone to the Farm Powered Strategic Alliance marks a significant milestone in the pursuit of sustainable solutions for food waste and renewable energy. With a shared commitment to environmental stewardship, the Alliance members are pooling their expertise to drive positive change across industries.

“Danone’s decision to join the Farm Powered Strategic Alliance is a testament to their dedication to sustainability and their recognition of the urgent need to address food waste and renewable energy challenges,” said Neil H. Smith, chief executive officer of Vanguard Renewables.

“Together, we will accelerate the transition to a circular economy, reduce greenhouse gas emissions and enable a more sustainable future for generations to come.”

Vanguard Renewables partners with food and beverage manufacturers to recycle inedible food waste via Farm Powered anaerobic digestion, which converts organic waste into renewable natural gas.

This RNG is then used to generate electricity, heat and transportation fuel, reducing reliance on fossil fuels and mitigating greenhouse gas emissions.

By diverting food waste from landfills and transforming it into clean energy, Vanguard Renewables is making a significant impact on the environment while also creating economic opportunities for farmers and local communities.

“We are excited to join the conversation with Vanguard Renewables and other industry leaders in the Farm Powered Strategic Alliance,” said Chris Adamo, VP of public affairs and regenerative agriculture policy at Danone North America. “By working together, we can accelerate the understanding and adoption of sustainable practices, reduce food waste and contribute to a more circular economy.

“This collaboration aligns well with the intent of our Danone Impact Journey, which acts as our blueprint for defining our sustainability priorities and our

transformation ambition in our value chain.”

The Farm Powered Strategic Alliance is committed to driving systemic change by promoting sustainable waste reduction and repurposing practices, expanding the supply of renewable natural gas and supporting generational dairy farmers across America. With Danone’s membership, the Alliance gains a valuable partner with extensive experience in sustainable agriculture and a global presence.

As the Alliance continues to expand its membership, it strengthens its collective impact and paves the way for a more sustainable future. Together, these members are setting a new standard for environmental responsibility and demonstrating the power of collaboration in driving positive change. GN

Frontline International Makes Double Wall Containment Tanks for Used Oil Storage It’s a common misconception that used cooking oil tanks must be positioned in the kitchen near the fryer. Not so. In fact, tanks can be positioned virtually anywhere, including outside. To further protect waterways and the broader environment, Frontline International, a leader in cooking oil management solutions, manufactures outdoor double wall containment tanks perfect for safely and securely storing UCO outside until it can be collected by a recycler.

Frontline’s double wall tanks, available in 160-gallon and 315-gallon capacities, have secondary containment (bundling) built-in to the tank with 115

percent secondary containment. This “tank within a tank” construction has a heavy-gauge stainless steel exterior and is insulated to withstand extreme temperatures.

The UL 142 standard for storing aboveground flammable liquids requires UCO tanks with double wall containment. In addition, the National Fire Protection Association provides safeguards to reduce the hazards associated with the storage, handling, and use of flammable and combustible liquids.

Exceeding the standard, Frontline International’s waste oil tanks with double wall containment are compliant with NFPA 30.

Frontline’s double wall tanks also come with exclusive electronic locking mechanisms to discourage theft. They can only be opened remotely by the operator, or the code can be provided to an authorized UCO recycler.

When an outdoor double wall containment is paired with Frontline’s patented Direct Plumb system, UCO is piped directly from the fryer vat to the outdoor tank via the UCO trunk line.

Tanks are also compatible with pump station and mobile caddy options. Employees never have to come in contact with oil, helping to create a safer work environment with fewer burns and slip

and fall accidents.

Frontline International, Inc. designs, manufactures, and distributes superior commercial foodservice equipment for the storage, handling and disposal of cooking oil. Customers own their own equipment, negotiate their own oil rebates, and have the freedom to choose their own oil vendors.

The company also offers turnkey oil management under its OilCare bundled services program. Frontline International and its Smart Oil Management systems offer users more freedom and more control over their processes and their profits. GN

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NOVEMBER 2023

Niman Ranch Awards Nearly $250K in Grants, Scholarships to Young Farmers, Rural Leaders To commemorate Niman Ranch’s 25th annual Hog Farmer Appreciation Dinner, the pioneering natural meat brand’s Next Generation Foundation awarded nearly $250,000 in scholarships and grants for young farmers and future rural leaders in Des Moines. First held in 1999, the celebration brings together Niman Ranch farmers, customers and partners to recognize and thank the brand’s network of independent family farmers.

For the 25th celebration held in August, the Niman Ranch community gathered at venues around Des Moines to network, learn and share ideas, culminating in the Saturday evening 600-guest dinner prepared by renowned chefs from across the country. Each course on the menu featured Niman Ranch pork.

This year’s acclaimed chefs included Jamey Fader of Marczyk Fine Foods in Denver; Jo Lerma-Lopez of LUNA Mexican Kitchen in San Jose, Calif.; Adrian Lipscombe of the advocacy organization 40 Acres Project in Austin, Texas; Pushkar Marathe of Ela Curry Kitchen

and Stage in Palm Beach, Fla., and Michael Showers of High West Distillery in Park City, Utah.

The highlight of the evening was the presentation of scholarships and grants to Niman Ranch farm families by the Next Generation Foundation. Grants awarded support funding investments on the farm for humane livestock production and regenerative agriculture practices. Other high points of the dinner included a keynote address by legendary news correspondent and proud graduate of Pella, Iowa’s Central College, Harry Smith, as well as the presentation of several awards to Niman Ranch farmers and ranchers recognizing top meat quality and partnership anniversaries.

Leading up to the dinner were tours of local Niman Ranch farms and a full day of educational workshops co-hosted by leading food systems nonprofit organization Food Tank. The education summit featured speakers from Natural Resources Defense Council, National Young Farmers Coalition, Fast Company, Bloomberg,

Shake Shack, America’s Test Kitchen, Axios, Dine Diaspora, ButcherBox, ASPCA and many more. Highlights of the summit were remarks shared by Nina Teicholz, author of “The Big Fat Surprise,” and Toni Tipton-Martin, editor of Cook’s Country magazine from America’s Test Kitchen.

The first Hog Farmer Appreciation Dinner in 1999 was the brainchild of Paul Willis, a hog farmer and founder of the Niman Ranch Pork Company. Willis had experienced a 1998 dinner in Berkeley, Calif., at Café Rouge, where Chef Marsha McBride expressed her appreciation for the quality of the pork he raised.

He thought other farmers should be able to feel that same sense of pride, so he worked with Berkeley’s Chez Panisse to bring the dinner to Iowa. It was a rousing

success for everyone involved and the tradition has continued ever since bringing a new group of celebrated chefs to Iowa annually.

Willis said the event has taken on a life of its own, becoming a family reunion for the Niman Ranch community.

“The event is about making connections in our network and helping create an understanding of the role each of us plays,” said Niman Ranch General Manager Chris Oliviero said. “It’s also about recognizing and celebrating the contributions of our farmers.

“The way hogs are raised by independent Niman Ranch farmers is becoming a lost art, but we’re supporting future generations so that art continues.” He also said Niman Ranch is committed to at least another 25 years of Hog Farmer Appreciation Dinners. GN

Shariah Scholars Rule Cultivated Meat Can Be Halal if Production Meets Criteria A group of leading Islamic scholars has advised GOOD Meat, the cultivated meat division of food technology company Eat Just, Inc., that real meat made from cells without raising and slaughtering animals can be halal if production meets certain criteria.

Answering this theological question is a meaningful step forward for international acceptance of cultivated meat since halal consumers represent about 25 percent of the world’s population.

This landmark Shariah opinion from a trio of well-respected scholars in Saudi Arabia comes as cultivated meat begins to enter commerce in the United States and consumers around the world are learning how meat made in this new way can help address global food systems challenges connected to climate change, food safety, food security and animal welfare.

With the Muslim population rapidly increasing, so, too, is their meat consumption. The global halal meat market was a $202 billion business in 2021 and is estimated to reach $375.05 billion by 2030, according to some estimates.

The Shariah scholars reviewed documentation prepared by GOOD Meat and attorneys at AlDhabaan & Partners in association with Eversheds Sutherland that described how cultivated chicken, the company’s first product, is made. The panel studied details about how the cells are sourced and selected, the ingredients fed to the cells to stimulate growth, how the cells are harvested and how finished products are manufactured.

GOOD Meat also engaged the Halal Product Advisory, a division of Halal Product Development Company, a fully owned subsidiary of the Public Investment Fund of Saudi Arabia, to advise and assist the company with the official process for halal pre-certification in Saudi Arabia and globally.

The scholars concluded that cultivated meat can be halal under the following conditions: • The cell line is from an animal that is permissible to eat, such as a chicken or a cow.

• The animal the cell line is extracted from is slaughtered according to Islamic law.

• The nutrients fed to the cells are permissible to eat, and do not include any substances that are forbidden to be eaten such as spilled blood, alcohol or materials extracted from animals that have not been slaughtered properly or pigs.

• The cultivated meat is edible and that it does not harm human health, and this is confirmed by referring to specialists, such as a country’s food regulatory agency.

GOOD Meat’s chicken cell line and production process that were approved by regulators in the United States and Singapore

do not yet meet the above criteria; however, with this clarity the company will work on a process to meet the halal guidelines moving forward.

“If cultivated meat is to help address our future food system needs, it has to be an option for the billions of people

around the world who eat halal,” said GOOD Meat co-founder and CEO Josh Tetrick. “This landmark ruling provides much needed clarity on how to ensure that is achieved. All companies should work to build a process to meet these guidelines.”

The ruling is a positive sign for cultivated meat companies that want to serve

areas of the world with large Muslim populations, such as the Middle East. A recent poll of more than 2,000 consumers in six key Middle East countries found that a vast majority of respondents would purchase cultivated meat and switch to it from conventional meat, assuming it was halal, sold at a comparable cost and tasted the same as what they are used to. The GOOD Meat-commissioned study released at last year’s United Nations Climate Change Conference polled consumers in Saudi Arabia, Qatar and other countries in the region.

In the poll conducted by PSB Insights, a leading independent consulting firm, climate messaging was one of the most effective tools to influence purchase intent. A recent article in the journal Frontiers in Nutrition sheds some light on that motivation, pointing out that eating halal cultivated meat may be considered by some as a step toward Khilafa (guardianship of nature). GN

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NOVEMBER 2023

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Meati Foods Gets US Patent for MushroomRoot After Completing Swift, AI-Driven Health Study Meati Foods has received a patent on a composition of matter containing Neurospora crassa, commercially known as MushroomRoot. In collaboration with PIPA, Meati also completed a swift, AI-driven study on MushroomRoot’s health benefits.

The month-long research project, which would have conventionally taken years, identified a range of important health benefits enabled by MushroomRoot’s whole food nutrient density, including addressing prevalent nutritional deficiencies and enhancing cardiovascular health. An additional set of rare compounds was identified that could yield even more pointed health benefits.

“The patent is a culmination of our years-long journey to have our foundational work with MushroomRoot and its wide-ranging food applications acknowledged and protected,” said Justin Whiteley, Meati co-founder and chief science officer.

“Receiving our patent just after our AI initiative highlighted MushroomRoot’s significant potential for consumer health benefits is truly remarkable, as they together validate our long-term vision of creating not only new food categories but making existing foods more nutritious.

“The applications of MushroomRoot are truly limitless and we’re in the driver’s seat

with a mission to increase its consumption in service of healthier people and a healthier planet.”

The U.S. Patent and Trademark Office issued U.S. Patent No. 11,751,596 to Meati Foods on Sept. 12, ensuring exclusivity over Meati’s N. crassa-based inventions until 2039.

Meati has showcased MushroomRoot’s versatility as a superior, malleable ingredient with limitless application in products such whole-cut steaks, ground meats, seafood, powders and shelf-stable foods. Meati’s first product line, Eat Meati steaks and cutlets, has established leadership in the animal-free meat set across retailers including Whole Foods Market, Sprouts Farmers Market, Fresh Thyme and Meijer.

PIPA’s LEAP tool for predictive data analytics identified 14 key compounds in MushroomRoot that can work together or alone to help consumers enjoy better health by addressing gaps in achieving optimal nutrition. These gaps occur when these compounds – all essential dietary nutrients vital for maintaining good health – are consumed in amounts lower than those required for optimal health and performance.

LEAP also identified cardiovascular health as the top health opportunity that

could be improved by regular consumption of MushroomRoot. Heart disease continues to be the top cause of death for most racial and ethnic groups in the United States, with about 1 in every 5 deaths attributable to heart disease, signaling the need for average diets to better address the cardiovascular system’s needs.

Furthermore, LEAP identified particularly rare compounds in MushroomRoot

with specific potential health benefits.

Meati’s immediate focus will be to translate the clear health benefits into consumerfriendly health claims and deepening the scientific understanding of Mushroom-

Root’s potential health benefits. Already recognized for its complete protein (PDCAAS 1.0), Meati’s nutrient-rich composition hints at benefits across several common and impactful consumer health needs and opportunities.

“PIPA’s findings in this initial research using AI greatly accelerates our understanding of the wide range of public health benefits possible from regular consumption of mycelium as a whole food,” said Dr. Roberta Holt, a member of the University of CaliforniaDavis Department of Nutrition as well as Meati’s Science Advisory Board.

“The unexpected discovery of additional potentially beneficial compounds that are quite rare further emphasizes the importance of integrating AI into research to accelerate our scientific understanding of the complexity of whole food products like Meati, and their potential role in human health.” GN

Molson Coors, ZOA Energy Expand Partnership Molson Coors Beverage Company will expand its partnership with ZOA Energy, a leading energy drink brand co-founded

by Dwayne “The Rock” Johnson, Dany Garcia, Dave Rienzi and John Shulman.

Molson Coors will strengthen its investment in ZOA as it furthers a push that began in 2019 to expand beyond its beer roots by becoming a total beverage company.

With Molson Coors as a partner, ZOA will leverage the investment to increase media and marketing to drive incremental sales and expand distribution to international markets. Molson Coors will continue to be ZOA’s exclusive distribution partner and will assume a presence on its board as part of the agreement.

Molson Coors and ZOA first struck a partnership with the launch of the brand in 2021, and today, ZOA is available at more than 42,000 retail locations and more than 160,000 points of distribution across the United States and Canada.

“This investment is another meaningful step for Molson Coors and our transformation into a total-beverage company,” said Chief Commercial Officer Michelle St. Jacques. “ZOA is an incredible brand in a growing category, so we’re fueling it with

the right resources to scale and accelerate its results to become a bigger player in the energy space.”

The partnership comes on the heels of Molson Coors’ recent acquisition of Blue Run Spirits, which also complements the company’s Beyond Beer strategy as its portfolio expands to include an array of powerhouse brands in growing categories and new routes to market.

expanded stake, ZOA plans to double its media investment in 2024.

“We founded ZOA Energy to deliver the best quality energy drink formulations to the marketplace. Through innovation and commitment, we’ve created a range of high-quality products that both fuel the daily lives of our customers and taste great,” said Johnson. “With Molson Coors, a trusted partner that shares our passion

ZOA reported more than $100 million in sales in 2022 and 138 percent year-overyear growth. With Molson Coors’ expanded minority stake, ZOA will be positioned for further – and aggressive – growth across its retail and direct-to-consumer business. By way of Molson Coors’

for beverages, we can further deliver on that promise to an even wider audience.”

ZOA is already in the midst of a big 2023 that includes product innovation, fresh new flavors and an eye-catching new can design. ZOA recently added two new flavors to its lineup, including Strawberry

Watermelon and Cherry Limeade.

Paired with its redesign, ZOA recently unveiled its “Fuel Something Bigger,” initiative, where it will more than double its marketing investment, focusing on this new campaign and shopper marketing efforts through a variety of channels including digital, out-of-home and paid social media.

“The entire ZOA family couldn’t be more thrilled with the expanded Molson Coors relationship and the many opportunities for growth this collaboration creates,” Johnson said.

“We’re grateful to play a pivotal role in Molson Coors’ investment into their Beyond Beer growth and most importantly, playing a role in the wellness journeys of our loyal and growing consumers as we continue crafting drinks that help them show up as their best selves.”

“We’ve been building our beyond beer portfolio steadily for years, and it’s paying off,” St. Jacques said. “We think ZOA is poised to be the next big energy drink brand, and it’s a great example of investing in a brand that’s disrupting a growing category.” GN

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NOVEMBER 2023

J.M. Smucker Co. Acquires Hostess Brands With Transaction Value Set Near $5.6B Hostess Brands, Inc. has entered into a definitive agreement with The J.M. Smucker Co. to acquire all of the outstanding shares of Hostess Brands in a cash and stock transaction valued at $34.25 per Hostess Brands share, representing a transaction value of approximately $5.6 billion, including the assumption of debt.

Under the terms of the agreement, Hostess Brands shareholders will receive $30 in cash and 0.03002 shares of The J.M. Smucker Co. common stock (valued at $4.25 as of Sept. 8) for each share of Hostess Brands common stock. The purchase price represents a premium of approximately 54 percent to the closing price of $22.18 on Aug. 24, the last trading day prior to press reports of a potential transaction.

“I am extremely proud of the entire Hostess Brands team for the legacy they created in building a premier snacking company and driving industry leading returns for our investors,” said Andy Callahan, president and chief executive officer of Hostess Brands. “We believe this is the right partnership to accelerate growth and create meaningful value for consumers, customers and shareholders.

“Our companies share highly complementary go-to market strategies, and we are very similar in our core business principles and operations. Above all else, Hostess Brands and The J.M. Smucker Co. share a deep commitment to inspiring moments of joy and satisfaction through our products, and we look forward to contin-

uing to do so as part of The J.M. Smucker Co. family.”

“We are excited to announce the acquisition of Hostess Brands, which represents a compelling expansion of our family of brands and a unique opportunity to accelerate our focus on delighting consumers with convenient solutions across different meal and snacking occasions,” said Mark Smucker, chair of the board, president and chief executive officer of The J.M. Smucker Co. “With this acquisition, we are adding an iconic sweet snacking platform; enhancing our ability to deliver brands consumers love and convenient solutions they desire; and leveraging the attributes Hostess offers, including its strong convenience store distribution and leading innovation

pipeline, combined with our strong commercial organization and consistent retail execution across channels to drive continued growth.

“Our organization is well positioned to deliver on the great potential our expanded family of brands offers, as has been reflected by our history of growth through acquisition and the successful integration of new categories to our business. We look forward to this exciting new chapter for The J.M. Smucker Co.” Both The J.M. Smucker Co. and Hostess Brands boards of directors have unanimously approved the transaction. The transaction is anticipated to close in the third quarter of The J.M. Smucker Co.’s fiscal year ending April 30. GN

SavorEat Debuts First Plant-Based Robot Chef in 2 US University Dining Halls Food tech company SavorEat has partnered with Sodexo to bring SavorEat’s Robot Chef to the United States.

SavorEat employs Robot Chef to produce plantbased burgers for dining halls at the University of Colorado and the University of Denver. Students will “Taste the Future” through delicious, on-demand meals. The University of Denver started providing students

with the SavorEat platform in September at the Rebecca Chopp Grand Central Market, with the University of Colorado at Denver’s Eat Food Market to follow in 2024.

“By partnering with a legacy company like Sodexo, which encourages innovation and is at the forefront of adopting food tech to serve students worldwide, SavorEat extends its reach and brings our Robot

Chef to the U.S.,” said Racheli Vizman, CEO and co-founder of SavorEat. “We are excited to share the deliciousness of food that tastes like real meat (without any animal-based ingredients), with the tens of thousands of students.”

“We are thrilled to partner with a company making waves in the plant-based and foodservice robotics industry,” said Moses DeBord, senior vice president for Sodexo Campus. “SavorEat’s unique mission to bring customizable plant-based solutions perfectly fits our vision to bring a happy and healthy eating experience to college campuses.”

Powered by machine learning and AI, Robot Chef offers restaurants a cohesive production process that reduces waste by cooking personalized patties that only pro-

Grape Consumption Benefits Older Adults’ Eye Health In a recent randomized, controlled human study, consuming grapes for 16 weeks improved key markers of eye health in older adults. The study, published in the scientific journal Food & Function, looked at the impact of regular consumption of grapes on macular pigment accumulation and other biomarkers of eye health.

This is the first human study on this subject. The results reinforce earlier, preliminary studies where consuming grapes was found to protect retinal structure and function.

Science has shown that an aging population has a higher risk of eye disease and vision problems. Key risk factors for eye disease include oxidative stress and high levels of ocular advanced glycation end

products.

AGEs may contribute to many eye diseases by damaging the vascular components of the retina, impairing cellular function and causing oxidative stress. Dietary antioxidants can decrease oxidative stress and inhibit the formation of AGEs, with possible beneficial effects on the retina, such as an improvement in macular pigment optical density. Grapes are a natural source of antioxidants and other polyphenols.

In this new study, 34 people consumed either grapes (equivalent to 1.5 cups of grapes per day) or a placebo for 16 weeks.

The grape eaters showed a significant increase in MPOD, plasma antioxidant capacity and total phenolic content

compared to those on placebo.

Those who didn’t consume grapes saw a significant increase in harmful AGEs, as measured in the skin.

“Our study is the first to show that grape consumption beneficially impacts eye health in humans which is very exciting, especially with a growing aging population,” said Dr. Jung Eun Kim. “Grapes are an easy, accessible fruit that studies have shown can have a beneficial impact in normal amounts of just 1.5 cups per day.” GN

duce the specified amount of plant-based meat needed on demand.

Using its proprietary web application, diners customize protein and fat compositions and select cooking preferences to craft their plant-based meals easily. User preferences are stored in the cloud and sent to the SavorEat Robot Chef, which autonomously produces a patty within three minutes.

Sodexo is ranked as one of the three largest companies in the world in the field of integrated service management and catering for businesses, educational institutions and governments. On college campuses, Sodexo provides a culinary experience, digital integration for daily engagement and expertise in cleaning, landscaping and maintenance solutions. GN

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Bacardi Acquires ILEGAL Artisanal Mezcal Brand Bacardi Limited has completed a transaction that makes the family-owned company the sole owner of ILEGAL Mezcal, a leading super premium artisanal mezcal.

The transaction follows a successful relationship in which Bacardi partnered with ILEGAL since 2015.

The super premium plus mezcal category is growing at a fast pace and is expected to grow at a CAGR of 16 percent over the next five years according to IWSR. Between now and 2027, the agave category, which includes both mezcal and tequila, is expected to be the sixth largest category globally and it recently overtook American whiskey to become the second largest category (by value) in the United States. At 86 percent of global market share, the United States dominates the super premium mezcal category.

“We believe that ILEGAL has the credentials to own and lead the super premium mezcal category at a global level,” said Barry Kabalkin, vice chairman of Bacardi Limited. “ILEGAL perfectly complements our portfolio and bringing it into our business sets the brand up for even greater growth as mezcal captivates more and more consumers.”

“Bacardi and ILEGAL have a shared commitment to communities, quality and environmental sustainability that we will build upon together as we look to invest for the long term,” said Mahesh Madhavan, Bacardi Limited chief executive officer. “As a family-owned business for seven generations, we are always building for the future to maintain the legacy that is Bacardi.” ILEGAL, recognized globally for its lifestyle branding, also prides itself on being a responsible and sustainable business. It works with fourth-generation maestros mezcaleros in Santiago Matatlán, Oaxaca, Mexico.

ILEGAL Mezcal is double distilled in small batches using 100 percent Espadin agave. ILEGAL Mezcal is 100 percent natural and uses no artificial colors, yeasts, flavors or additives. It is certified as artisanal mezcal by the Consejo Regulador del Mezcal.

John Rexer created ILEGAL in 2006, after years of working with small distillers in Oaxaca to make mezcal for his bar in Guatemala. John’s goal has been to bring the finest artisanal mezcal to a global market.

He has worked closely with the distillers in Oaxaca to create sustainable jobs, and

to be a positive force in protecting the environment and preserving local culture. John will continue to guide the vision of the brand.

“We are excited about the next stage of the journey,” Rexer said.

“Success for ILEGAL goes beyond seeing more of our bottles on shelves; it’s about building our business the right way.

“We will always be committed to artisanal production, the Oaxacan community and our core values. Being a part of Bacardi will bring ILEGAL to a larger audience while maintaining our commitment to sustainability and growing the business responsibly.”

ILEGAL Mezcal is available in Joven, a full-bodied agave flavor with a light smoke; Reposado, aged six months in

medium-charred American oak; and Añejo, aged to taste for 13 months using a combination of new and used American oak, medium char barrels.

Terms of the transaction were not disclosed. GN

Utility Trailer, Schmitz Cargobull Unveil Transport Refrigeration Technology Utility Trailer Manufacturing Company and Schmitz Cargobull Corporation have unveiled state-of-the-art transport refrigeration units under the banner of Cargobull North America. The new venture was announced at the International Foodservice Distributors Association’s 2023 Solutions Conference.

Utility Trailer is the exclusive North American distributor of Schmitz Cargobull’s latest TRU technology on its 3000R line of trailers, the best-selling reefer in North America.

Combined with Utility’s proven innovations and its powerful dealer network, Cargobull is primed to help TRU technology take a giant leap forward in North America.

Innovative elements reduce and eliminate emissions, realize up to 20 percent less fuel consumption and allow for advanced trailer telematics to monitor and manage fleet logistics. The Utility TrailerConnect PRO telematics solution is factory installed and offers safe temperature-control management thanks to active monitoring and intelligent remote control of the refrigeration units.

The telematics platform is designed so that transport companies can easily share

the data with their partners.

“It was only natural for us to enter talks with Utility Trailer,” said Andreas Schmitz, Schmitz Cargobull chair of the board.

“They have in-depth market knowledge and a comprehensive dealer network and, as we’re both family-owned and -operated

companies, Utility and Schmitz Cargobull share many of the same values.

“Above all, I am convinced that together, we will provide added value to North American customers and revolutionize the market.”

Schmitz Cargobull is the market leader in TRU technology in Europe, with 30,000 TRUs on the road and a proven track record of success. The new lineup coming to North America on Utility’s 3000R reefers includes the 625 single-tempera-

ture and 655MT multi-temperature hybrid TRUs. Fully electric, TUV-homologated models with battery-recuperation axles are coming soon.

The TRU technology already meets California’s stringent emission standards for 2030. It’s also compliant with California Air Resources Board ultralow-emission TRU regulations without using a problematic diesel-particulate filter or exhaustgas-recirculation valve. Because the units can be plugged in at a loading dock, operators will lower emissions while maximizing cooling efficiencies.

“Our joint venture with Cargobull further positions Utility Trailer as a global leader in sustainability, fuel efficiency, and emission reduction,” Utility President and CEO Jeff Bennett said. “We don’t just want to be the biggest, but also the best, holistic destination for everything reefer customers need, from strong and lightweight boxes to energy-efficient TRUs and high-tech telematics – all in one trailer.”

Additional advantages of the new Utility and Cargobull North America TRUs include a Hatz industrial diesel engine with fuel-sipping common-rail injection, a reliable hybrid powertrain, fully embedded shore power, and noise-dampening op-

tions that come standard for quieter loading docks and the quietest diesel operation available in North America.

Utility Trailer Manufacturing Company, LLC, is America’s oldest privately owned, family-operated trailer manufacturer.

Founded in 1914, Utility Trailer’s history of innovation and customer-value focus have helped it become the largest producer of refrigerated trailers and one of the largest dry-van, reefer and flatbed manufacturers in the United States.

With six manufacturing facilities and a network of more than 100 dealers across North and South America, the company produces more than 50,000 trailers per year and owns more than 50 percent market share among refrigerated trailer units.

Cargobull North America is the all-new North American venture to supply Utility Trailer with Schmitz Cargobull transport refrigeration units and telematics. These products are produced by Schmitz Cargobull Corporation, Europe’s leading manufacturer of trailers and truck bodies for temperature-controlled freight, general cargo, and bulk goods.

As a pioneer in the industry, Schmitz Cargobull developed a comprehensive brand strategy early on and has consistently established high quality standards spanning every level of European trailer and trailer component production, which includes TRUs and telematics. GN

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Southern Glazer’s Opens Direct Warehouse Sales Facility in Midtown Manhattan Southern Glazer’s Wine & Spirits of New York has opened a state-of-the-art facility in Midtown Manhattan. The SGWS NYC Direct Warehouse Sales and Office is a 4,485-square-foot, multi-purpose center with a focus on customer service and hos-

pitality.

Located at 866 United Nations Plaza, the modern-industrial venue features South-

ern Glazer’s first Metro New York-located DWS, a Fine Wine Room and state-of-theart Mixology Lounge.

With this opening, Southern Glazer’s reinforces its commitment to maintaining physical presence in Manhattan at a time when the city has been affected by the relocation of so many companies.

“We believe it is incredibly important that we continue to support the great hospitality community of New York City as it continues to rebuild from the impacts of COVID-19,” said Marty Crane, executive vice president and general manager of Southern Glazer’s Wine & Spirits of New York.

The new DWS holds close to 800 spirits

and wine SKUs and allows any retailer with a valid NYS liquor license to shop for and purchase top selling spirits and wines from the Southern Glazer’s of New York portfolio. This significant new asset improves the efficiency of wine and spirits sales by giving customers another convenient way to do business with Southern Glazer’s.

Through the DWS is a climate controlled Fine Wine Room boasting highend millwork and a tasting area with access-controlled Dura Glide glass doors.

The room holds close to 200 wine SKUs ranging from affordable brands to luxury items within the Southern Glazer’s of New York portfolio.

Adjacent to the DWS, this fall, Southern

Glazer’s will soon open a business center, where business guests will be greeted by a welcoming and modern lobby area, lead-

ing to the Mixology Lounge, with a striking bar featuring brands from the Southern Glazer’s of New York spirits and wine portfolio. This space will be ideal for drink development and mixology training, along with casual receptions for invited guests.

The SGWS NYC DWS and Office were slated to open in October. GN

Dearborn Sausage Company Acquires 4 Great Lakes Regional Brands Dearborn Sausage Company, Inc has acquired 4 Great Lakes regional brands – Butcher Boy, Virginia Davis Brand, Brookside Brand and Farmer Peet.

Butcher Boy is an East side icon in Dearborn, Mich., located on Little Mack in Saint Clair Shores. Known for its boneless hams and hot dogs, Dearborn Sausage will keep the brand alive and relevant.

Virginia Davis Brand is known for its authentic and popular brand meats products

including Davis Brand Chili, head cheese and souse. Virginia Brand is loved for its natural casing mild, hot, beef and beef and pork smoked sausages.

Brookside Brand is a Cleveland tradition that is known for its premium fully cooked natural casing beef wieners and smoked sausages. With the addition of the Brookside Brand, Dearborn Sausage will be able to add its flavor offerings to its stable of fine products.

Farmer Peet has a long and storied history. Farmer Peet’s customers enjoyed their delicious beef sticks, boneless hams and pickled bologna. Dearborn Sausage Company has made some of these products in the past for the previous owners of the brand. It intends to revive and expand the offerings for customers that miss this brand.

Dearborn Sausage Company will work to make the transfer of brands as seamless

as possible for our customers. Dearborn will work to curate the current product offerings and look to the past to revive some long loved and truly missed products.

Dearborn Sausage Company was founded in 1946 by the late Victor Kosch. The company employs more than 250 team members. The company is 100 percent family owned and operated by the Kosch, Meier and Peacock families. GN

John B. Sanfilippo & Son Acquires TreeHouse Foods Assets, Including Manufacturing Facility John B. Sanfilippo & Son, Inc. is acquiring certain assets, including a manufacturing facility located in Lakeville, Minn., and customer relationships from Treehouse Foods, Inc. relating to its snack bars business unit for approximately $63 million dollars in cash, subject to certain adjustments.

“This acquisition significantly accelerates our strategy within the growing snack bar category and diversifies our product offerings,” said Jeffrey T. Sanfilippo, chief executive officer of John B. Sanfilippo & Son. “We will be able to offer our private label customers a complete portfolio of snack bars, including fruit and grain, crunchy, protein, sweet and salty and

chewy bars that complement our internally developed nutrition bars.

“We are excited about the opportunity to work with the talented team of associates in the Lakeville facility to grow the bar business together,” he said. “We have a decades-long history of operational excellence and will implement a plan to integrate the facility and business into our current operations.

“In doing so, we will focus on our core operational competencies in the snack foods space, our consumer insights and history of innovative research and development to maximize its performance,” he said.

The acquisition of the bars business unit

is anticipated to add approximately $105 million to $120 million in incremental net sales during the remainder of the 2024 fiscal year.

The transaction is expected to be dilutive to earnings per share for the next 12 to 15 months after the closing of the acquisition.

The expected dilution for the remainder of the 2024 fiscal year is forecasted to range between $0.80 to $1 per diluted

share based on current operating performance, taking into account incremental acquisition-related costs including interest expense.

This range does not include the benefit of, among other things, anticipated synergies, operational efficiencies or other accounting gains (if at all) within this timeframe.

The purchase price for the acquisition will be funded from excess availability under John B. Sanfilippo & Son’s current bank credit facility. The acquisition was expected to close by early October, subject to customary closing conditions. GN

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Cookies, Charcuterie, Cocktails Arrive Just in Time for Season of Celebration

BY A.J. FLICK

It’s that time of year again and we’re seeing lots of new products rolling out that can help make the holiday season tastier.

For instance, Mightylicious’s Oatmeal Raisin Cookies not only deliver the flavors of nostalgia – cinnamon, allspice and nutmeg – but they’re dressed up in red packaging perfect for stocking stuffing, hostess gifts and more.

The Oatmeal Raisin Cookies are made using an old family recipe to deliver a healthy twist on a timeless holiday favorite. These hand-crafted treats are everything healthy snackers dream of – decadent flavor and perfect texture with 100 percent all-natural, vegan, kosher and non-GMO ingredients.

But wait! There’s more! Mightylicious has also introduced more vegan, glutenfree cookies in honor of World Vegan Month in November: Double Dutch Chocolate and Oatmeal Raisin handcrafted cookies – also kosher and nonGMO. According to Gluten Free Food Finds, “You’d think there would be a ton of fantastic gluten-free cookies available in stores. After all, we’ve come a long way in figuring out how to make cookies with great taste and texture but without gluten.

“However, we still find it somewhat rare to bite into an impressive mass-market store-bought gluten-free cookie. This is why we love Mightylicious Cookies. Better still, there’s not a boring bite in the bunch.

They all lean on the sweet side, and the flavors are anything but ho-hum.”

These soft-baked cookies are 100 percent free of gluten, wheat, rye, barley and RBST. Holidays are a great time to bring out a charcuterie board. For those in the greater Chicago area, beloved Bobak Sausage Company has six new sausage flavors to try – and they’re available at area grocery stores.

Elevate your culinary adventures with Bobak’s Maxwell Polish, Smoked Polish,

Smoked Brat, Smoked Cheddar, Mild Italian and Beef Polish.

The Bobak story takes root in the vibrant tapestry of Chicago’s culinary history beginning in 1964 when Frank Bobak, an immigrant from Poland, began making sausage in his Southside home. Today, the company remains fully committed to producing high-quality sausages made in

small batches using family recipes from the old world.

The new sausage products will feature a new look for the brand, recognizing it as a Chicago institution.

Small Batch Kitchen, a Pennsylvaniabased line of all-natural preserves, fruit spreads, hot sauces, sea salts and condiments, has gone nationwide online. The award-winning line is known for its sweet, savory and spicy spreads in flavors such as Apple Pie, Brandied Pear, Smoked Onion, IPA Beer, Heirloom Tomato and more.

“Authenticity is important to us,” said founder Sheila Rhodes. “We produce our condiments to be all natural, farm fresh and wholesome.

“Our customers can taste the difference.

Folks regularly tell us that our condiments remind them of their grandmother’s or mother’s homemade preserves.”

Small Batch Kitchen hot sauces are fermented for six months before being handmilled and processed, bringing complexity to flavors including Hawaiian Habanero, Ghost Pepper and Beet and Garlic Jalapeño.

In time for the height of football season, Good Foods has produced the Dill Pickle Chip Dip, the first product in its chip-inspired dip line. The flavorful, tangy and produce-forward dip is available at Target stores nationwide.

The line boasts big flavor with inclusivity in mind – avoiding the top nine allergens.

Good Foods Dill Pickle Chip Dip is packed with bold flavors including dill and Dijon mustard. At 50 calories per serving, this party hit is the ultimate combination of deliciousness and inclusivity for everyone to relish. The product can be enjoyed with a variety of dippers or as a complement to zesty recipes.

Dill and other soon-to-be-announced flavors in the Chip Dip line were inspired by consumer research that uncovered chip flavors that people love.

Searches for dill pickle-flavored foods increased by 55 percent in 2022, according to Yelp.

More than 85 million Americans are living with life-threatening food allergies and intolerances. In response, Good Foods formulated its innovative, cauliflower-based line of dips to be Top 9 Allergen Free (no milk, eggs, fish, crustacean shellfish, tree

nuts, peanuts, wheat, soybeans and sesame ingredients).

“At Good Foods, we continually seek inspiration for product innovation and what better place than where millions of shoppers spend their time – the chip aisle!

We are always excited to harness our technology to make fresh, delicious food more accessible,” said Joyce Longfield, principal of HPP Applications for the brand.

“Even if someone doesn’t personally have a food allergy, dietary restriction or sensitivity, it’s very likely that they have a family member, friend or co-worker who does,” said Shannon Maher, chief marketing officer for G o o d Foods.

“This new product (and soon to be full line of products) takes the guesswork out of finding aller-

gen-friendly yet tasty options for your next occasion, whether it’s a game day gathering, potluck or school event.”

There are new libations for the 2023 holiday season.

BuzzBallz has refined the formulas for two of its most popular long-time flavors, PeachBallz and Lotta Colada. Both the spirits-based Cocktails line and winebased Chillers line of BuzzBallz will feature the reformulation of both flavors.

The new PeachBallz Cocktails and Chillers, previously made with orange juice and orange flavors, are instead made with peach juice, natural peach flavors and certified colors.

Charles Irvin, VP of R&D, said the new peach formula is more “peach forward” with a balanced flavor that makes it sweeter, juicier and tastier.

“Peachballz and Peach Chiller were some of the earliest BuzzBallz cocktails ever made. After years of experimenting with new beverages, we realized there was an opportunity to update the flavor profile of our peach cocktails,” Irvin said.

The new Lotta Colada Cocktails and Pineapple Colada Chillers will be made with a real cream base and without the lime juices used in the original formula.

Both will keep their natural pineapple and coconut flavors.

Irvin said the decision to change the formula for the Piña Colada flavors was a difficult back-andforth given the amount of time the original formula was in production, but that a new creambased version was the right way to go.

“We genuinely feel the creamy and refreshing profile of our updated versions provide a better experience,” Irvin said.

A letter sent to distributors about the formula changes noted that the new and improved formulas will be produced in the same BuzzBallz packaging with the same 15 percent alcohol by volume.

These new formulas started hitting distribution warehouses to be introduced to select markets in mid-October.

Bonded. Jack Daniel’s bonded.

The Jack Daniel Distillery has introduced Jack Daniel’s Bonded Rye Whiskey as the newest member of its Bonded Series.

Available now across the United States, Jack Daniel’s Bonded Rye is a Tennessee Rye Whiskey bottled at 100 proof (50 percent alcohol by volume) and is the first rye whiskey from the Jack Daniel Distillery with the Bottled-in-Bond designation.

As stipulated by the Bottled-in-Bond Act of 1897, a bonded whiskey must be distilled by a single distiller during a single season, matured in a government bonded warehouse for at least four years and bottled at 100 proof.

“The Bottled-in-Bond designation on Jack Daniel’s Bonded Rye is another stamp of quality, assuring consumers that every drop of our whiskey is made right here in Lynchburg at the Jack Daniel Distillery with the highest standards possible,” said Chris Fletcher, Jack Daniel’s master distiller. “Bonded Rye features our uniquely crafted rye grain bill at 100 proof, delivering a unique and balanced profile that

drinkers have come to expect and seek out from our rye releases.”

Jack Daniel’s Bonded Rye has a grain bill

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NOVEMBER 2023

of 70 percent rye, 18 percent corn and 12 percent malted barley and is charcoal mellowed before aging in new, handmade American white oak barrels. It opens with notes of dried fruit followed by lingering hints of toffee, imparting a bold, complex and balanced taste with a rye spice finish.

With packaging inspired by the original design of the 1895 Jack Daniel’s Tennessee Whiskey bottle, Jack Daniel’s Bonded Rye will be available in 700mL bottles across the United States.

Bardstown Bourbon Company has released its latest in the award-winning and sought-after Collaborative Series, a blend of Kentucky Straight Bourbon finished in Goose Island Bourbon County Brand Stout barrels – Bardstown Bourbon Co. Goose Island Collaborative Series.

This limited release features a bespoke blend of 6- and 7-year Kentucky bourbon aged an additional 12 months in freshly emptied Goose Island Bourbon County Brand Stout barrels. These barrels were not rinsed, so the stout-soaked staves could immediately mingle with the Kentucky bourbon once filled. The finished blend was then married with a beautiful 9-year Kentucky bourbon, creating an expression bursting with chocolate malt and dried cherry.

Dark chocolate, honey, toasted almond and vanilla cream create an enveloping and decadent aroma. On the palate, roasted malt, cacao and allspice lead to a lasting balance of exquisite flavor.

“Goose Island is the perennial trailblazer of craft brewing and a perfect partner for collaboration,” said Dan Callaway, VP of product development. “I adore their Bourbon County Brand Stout and jumped at the opportunity to explore flavor together.

This bourbon accentuates the depth of stout while maintaining beautiful fruit, malt and honey. A true team effort!”

Goose Island is known across bourbon and beer as the pioneer of barrel-aged stouts and has a history of collaboration with some of the most sought-after bourbon brands in the world. Since 2010, Goose Island has released Bourbon County

Brand stout original and limited, variant releases each Black Friday. The Original Bourbon County Brand stout boasts deeply developed flavors of fudge, vanilla and caramelized sugar with a rich, decadent mouthfeel.

Unlike traditional barrel-finishing, the barrels were not rinsed after emptying the stout. Instead, Bardstown Bourbon left the residual liquid in the barrel. The stout barrels were emptied in Chicago in the morning and filled in Bardstown the same afternoon. The result is a spirit that bursts with authentic flavor that will delight both spirits and beer enthusiasts.

The fall and winter season also evokes leisurely breaks with a good cup of hot beverages.

For those who like oat creamers, SunOpta’s brand SOWN has launched its organic oat creamer lineup, featuring Brown Sugar Organic Oat Creamer.

The new creamer combines the goodness of oats with the warm essence of brown sugar, creating a delicious blend of flavors to complement any cup of coffee.

“Our new SOWN Brown Sugar Oat Creamer is a delightful new addition to our beloved creamer line,” said Lauren McNamara, SunOpta vice president. “This new product was crafted to elevate the coffee experience, delivering a touch of warm, familiar comfort.

“We believe everyone’s coffee deserves a creamer with a conscience, that’s why we take pride in offering organic products that are carefully made, ethically sourced and robust in flavor.”

Like all SOWN Organic Oat Creamers, the new brown sugar creamer is available in 32-fluid ounce cartons. It is USDA-certified organic, Non-GMO Project verified, gluten-free certified, kosher certified and vegan.

Crafted from SunOpta’s own proprietary recipe using organic oats sourced from North American growers, SOWN creamers come in four additional flavors including Vanilla, Salted Caramel, Unsweetened and Sweet & Creamy. SOWN Unsweetened Organic Oat Creamer won the 2023 Mindful Awards for Creamer Product of the Year in the beverage category.

SOWN Brown Sugar Organic Oat Creamer is available nationwide at retailers including Sprouts and Whole Foods Market and is coming later this year at Amazon.

The holiday season can be exhausting. Canadians will be grateful to have a new way to boost their energy afterward.

For the first time in brand history, BODYARMOR Sports Nutrition will expand and distribute its premium sports drink products internationally. Beginning in January, BODYARMOR will be available across Canada including key cities such as Toronto, Montreal, Ottawa, Vancouver, Calgary and Edmonton with the original product, BODYARMOR Sports Drink, as well as the low-calorie version, BODYARMOR LYTE.

13 Founded in 2011 by Mike Repole, BODYARMOR offered a premium coconut water-based product packed with electrolytes and antioxidants. Low in sodium and high in potassium, BODYARMOR Sports Drink contains natural flavors and sweeteners and no colors or dyes from artificial sources.

After experiencing resounding success and seeing firsthand that consumers were looking for better hydration options, the brand created BODYARMOR LYTE – a low-calorie hydration drink (15 calories per serving) similar to Sports Drink with a coconut-water base and no artificial flavors, colors or dyes from artificial sources.

The brand will distribute eight new SKUs in early 2024 to Canadians coast-tocoast including BODYARMOR Sports Drink in Strawberry Banana, Fruit Punch, Orange Mango, Strawberry Grape and Tropical Punch; and BODYARMOR LYTE in Peach Mango, Blueberry Pomegranate and Dragonfruit Berry.

Being busy this season isn’t a reason to skip breakfast! For the first time, two popular Kraft Heinz brands are teaming up for Oscar Mayer’s entry into the on-the-go refrigerated breakfast category.

Only 23 percent of people are eating a full breakfast due to limited hearty options available, according to an IRI survey. Enter Oscar Mayer Scramblers made with two fresh eggs and available in three varieties: Bacon & Velveeta, Ham & Colby Jack and Wiener & Cheddar.

A category that Kraft Heinz pioneered in 2018, the refrigerated breakfast aisle is an area the company continues to see opportunity. Scramblers marks the first time two iconic Kraft Heinz brands will be served together in one product for breakfast, including Oscar Mayer meats and Velveeta cheese. Oscar Mayer hopes to deliver the brand trust and high-quality taste and experience consumers expect when it comes to their morning meal.

“While people crave a tasty breakfast, it is often compromised with quick, boring options due to busy weekday mornings – and boring is the antithesis of what Oscar Mayer stands for,” said Kelsey Rice, associate director, Oscar Mayer. “With fans yearning for more fresh, convenient and satiating breakfast options, Scramblers is set to spark smiles through seriously delicious meats, providing hearty ingredients and tasty, meaty recipes in a way only Oscar Mayer can.”

To celebrate the launch, Oscar Mayer debuted its “Scramble Your Morning” campaign across channels, including TV, OOH and social media. Inspired by the inventive

and flavor-forward innovation, the campaign highlights how a scrambled morning can be delightful, when it comes to Oscar Mayer. The ads scramble consumers’ busy mornings by mixing up letters in creative copy to create fun, brain teasing puzzles, bringing joy to their AM routines.

Oscar Mayer Scramblers are available at major retailers nationwide.

Amid the hustle and bustle of the holidays, a dog’s still got to eat, right? (OK, that was a stretch.)

Renowned chef and humanitarian José Andrés and some of his close friends and fellow pet lovers were discussing over dinner (of course) how quality food brings families closer. Because so many of us consider our pets as family, don’t they enjoy great food?

“Pets of America, you deserve delicious meals, too!”

Andrés said. “Dogs give us so much love. It is only fair that we give them the best food we can with the quality of ingredients and care we would give anyone in our family.”

With a mission to nourish the relationships between families and their pets through elevated meal experiences, REÁL MESA will soon be available to purchase for beloved companions on Chewy.com and Amazon.

The brand was designed to bring a menu of Mediterranean-inspired food to pets’ plates.

With ingredients such as real chicken, wild-caught salmon, brown rice, chickpeas, carrots, figs, kale and a proprietary

blend of herbs and spices, REÁL MESA brings the number one human diet to pets’ bowls.

The products follow Chef José’s philosophy of strengthening connections through the power of delicious food that is sourced responsibly and made from high-quality ingredients.

Products are available for dogs of any age, with one puppy and three adult main meals in recipes such as Mediterranean Chicken & Rice Entrée and Wild Caught Salmon Feast. Pets can also enjoy treats and toppers in a variety of flavors like Lamb Recipe Bites and Chicken Kabobs.

To further support communities around the world, a portion of every REÁL MESA purchase will be contributed to World Central Kitchen, a nonprofit organization that is first to the frontlines providing fresh meals in response to crises around the globe.

So far, REÁL MESA is available for dogs only. Meow. GN

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DoorDash Broadens Grocery Selection Investing in New Retailer Partnerships DoorDash has added multiple grocery partners, continuing its swift acceleration in the category. From the largest national grocery partners to beloved local favorites and specialty shops, DoorDash creates more opportunities for retailers of all sizes to reach consumers online.

“We’ve made significant progress in investing in long-term partnerships with grocers of all sizes, all while remaining focused on improving quality and execution,” said Fuad Hannon, vice president of new verticals. “The grocers announced today recognize DoorDash as a source of incremental growth, accelerating what we believe to be the fastest-growing platform for grocery in North America.

“We strive to be the rising tide that lifts all boats – driving growth for retailers while helping consumers stock up on groceries whenever and however is best for them.”

DoorDash’s new grocery partners available on the DoorDash Marketplace include CUB, Eataly, El Super, Fiesta Mart, Lowe’s Markets, Pruett’s Food, Stater Bros. Markets and Strack & Van Til. With the addition of CUB to the DoorDash Marketplace, consumers can get on-demand delivery from 79 grocery locations throughout Minnesota from fresh produce to a full selection of meat and seafood, deli and bakery favorites, pet food, gift cards, flowers and a full pharmacy. Also added to the platform

are 31 Cub Wine & Spirits and Cub Liquor locations, which offer a wide selection of spirits, wine, beer, seltzers and ready to drink cocktails.

Founded in 2007, Eataly is the world’s largest Italian retail and dining experience. Dedicated to providing the highest quality Italian food across the globe, the company’s innovative “eat, shop & learn” model gives guests the opportunity to explore restaurants, cafes and more than 10,000 artisan-made products under one roof.

With the ability to now order on-demand grocery delivery from seven Eataly stores, including New York City, Boston, Chicago, Dallas, Los Angeles and Silicon Valley locations, consumers can create an authentic Italian meal at home.

Customers can now take advantage of on-demand grocery delivery from 65 locations across California, New Mexico, Nevada, Arizona and Texas. El Super combines quality and value with a vast selection of grocery products from Latin America as well as household essentials.

In Texas, shoppers can now order from 59 Fiesta Mart store locations in Houston, Dallas and Austin. Known for its variety of international products, Fiesta Mart focuses on offering extensive perishable departments all at the lowest possible prices.

Since its first store in Olton Texas, Lowe’s Markets’ operating philosophy has been to take care of the community, its

teammates and their families. This approach has helped Lowe’s Markets grow to more than 140 neighborhood stores.

Soon, consumers will be able to enjoy on-demand delivery from locations throughout Texas, New Mexico, Colorado, Arizona and Kansas on DoorDash Marketplace.

Consumers can soon shop Pruett’s high quality products with low prices on DoorDash. Ten locations in Oklahoma and Arkansas will soon be live for ondemand grocery delivery on the DoorDash Marketplace.

Consumers can now shop and get ondemand grocery delivery from nearly 170 Stater Bros. stores throughout Southern California. Stater Bros. is an iconic regional mainstay and trusted household name to the countless people who live, work and play in the areas where it does business, consistently providing its customers with high-quality fresh product offerings, affordable prices and friendly service.

A cornerstone of its local communities, Strack & Van Til offers value every day on the finest quality groceries, perishables and freshly prepared foods.

With DoorDash, consumers soon can access on-demand delivery from 22 locations throughout Northwest Indiana and Illinois.

All new partners will be available on DashPass, DoorDash’s membership program that offers members $0 delivery fees

from thousands of restaurants, grocery and convenience stores nationwide. DashPass members can enjoy these benefits on all eligible orders of $35 or more.

The new partnerships come on the heels of the launch of DoorDash’s newly-redesigned consumer app, which makes shopping and discovering new options on DoorDash even more convenient, reliable and personalized.

The redesigned app includes a dedicated Grocery tab, allowing consumers to easily shop from their favorite grocery stores for weekly essentials including fresh produce, snacks for a dinner party or last minute emergency items like cold medicine.

DoorDash launched on-demand grocery delivery in 2020, empowering grocers with the tools and technology they need to reach new and loyal customers wherever and however they choose to shop. Millions of consumers shop in DoorDash’s convenience and grocery categories each month, and more new consumers to the online grocery industry start with DoorDash than any other platform.

The new partnerships add to the 100,000+ non-restaurant stores on DoorDash’s Marketplace and Drive platforms across North America – more than any other marketplace on the continent.

Now, more than 99 percent of DoorDash’s U.S. consumers have access to a convenience and grocery retailer. GN

Badger Technologies, Stop & Shop Stores Upgrade Marty the Robot at 300+ Places Badger Technologies, a product division of Jabil, has teamed up with Stop & Shop, an Ahold Delhaize USA company, to expand its use of Marty the Robot at more than 300 Stop & Shop stores throughout the Northeast. The robot conducts product checks to help ensure greater on-shelf availability for customers by alerting store associates when items need re-stocking.

In addition to flagging out-of-stocks, this smarter version of Marty detects misplaced items while continuing the usual task of spotting potential floor hazards and spills.

Badger Technologies’ multipurpose autonomous robots were rolled out at Stop & Shop stores starting in January 2019, representing the grocery industry’s first largescale rollout of in-store robotics.

“Marty has delivered tremendous value for us already in terms of creating a safer in-store environment and we’re excited to announce these new automated shelfscanning capabilities, which will deliver even more value for customers and associates,” said Gordon Reid, president of Stop & Shop. “With Marty’s new ability to find and fix on-shelf product availabil-

ity and to confirm pricing information, associates can spend even more time with shoppers.”

In addition to new in-store duties, Marty is taking on a bigger role outside the store to support Stop & Shop’s “Feed it Forward” initiatives to make a positive impact in the community. Marty recently visited a young boy recovering from cancer as part of Stop & Shop’s fundraising campaign for pediatric cancer. Marty will be out and about even more to help fight hunger, honor members of the military and end breast cancer as we know it alongside the American Cancer Society.

In September, Marty joined Stop & Shop and the Boston Red Sox for a special appearance at Fenway Park in honor of Hunger Action Month. Together, these organizations are working to address food insecurity among students through the Stop & Shop School Food Pantry Program.

“Over the years, Stop & Shop has done a great job of communicating the robot’s purpose and Marty has gained a loyal following among shoppers and community

members of all ages,” said William “BJ” Santiago, CEO of Badger Technologies.

“The addition of inventory, pricing and trend data with the introduction of this upgraded Marty reinforces Stop & Shop’s continuing dedication to improving storewide efficiencies while creating longlasting value for customers.”

As part of Stop & Shop’s connected-customer strategy, the new Marty utilizes computer-vision technology, AI-driven business intelligence and cloud-based analytics to improve the in-store experience for shoppers. Real-time inventory tracking enables Stop & Shop to expedite restocking and price corrections.

Marty also continues to monitor floor conditions and potentially mitigate risk of slip-and-fall accidents. Equipped with multiple sensors, Marty traverses store aisles while navigating without disrupting the shopping experiences.

Retailers are integrating robots like Marty to improve omnichannel shopping experiences. The ability to identify and resolve product and price discrepancies quickly increases the integrity of order fulfillment, warehouse, inventory, POS and e-

commerce systems while boosting supplier forecasting and planogram compliance.

Moreover, having precise product locations assists with e-commerce, online order picking, mobile shopping apps and curbside delivery. Equally important are dynamic updates on buying trends and customer preferences to personalize shopping experiences and increase store profitability.

Badger Technologies is a product division of Jabil, a manufacturing solutions provider that delivers comprehensive design, manufacturing, supply chain and product management services. A robotics pioneer, Badger Technologies has deployed more than 650 robots that automate hazard detection and resolve a host of inventory and data disconnects to improve on-shelf product availability, price integrity, store profitability and shopping experiences.

As part of Jabil, Badger Technologies has access to leading-edge retail automation technologies, innovative cloud software and services, global supply chain management capabilities and world-class manufacturing services. GN

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Scientists Beef Up Key Amino Acid in Field Corn Experimental lines of field corn developed by a team of Agricultural Research Service and university scientists will usher in commercial hybrids offering high-methionine grain.

The advance, reported in a recent issue of Crop Science, will be especially welcome news for organic poultry producers whose birds require dietary formulations of the amino acid to ensure optimal growth, health and production of meat and eggs.

As one of nine essential amino acids and only two that contain sulfur, methionine helps kickstart the synthesis of proteins and is a key component of many tissues including bone, muscle, ligaments, organs, skin and feathers in poultry. Methionine also underpins important metabolic, digestive and immune system functions.

In organic production systems where pasture is available, free-ranging chickens and other poultry can naturally acquire methionine from eating worms, insects and certain plants. However, supplementing their diets with synthetic methionine in corn-based feed is necessary to ensure the birds get adequate amounts of the amino acid.

Organic producers can do this under a federal regulatory exemption that permits

a maximum use of two pounds of synthetic methionine per ton of feed for chickens and three pounds per ton for turkeys, ducks and other types of poultry.

Meanwhile, research is under way, including this project, to find natural alternatives whose cost and availability promise to supplant the need for synthetic methionine altogether.

Corn, for example, is a major ingredient in current feed rations; however, grain from commercially grown hybrids contains very little methionine. Fortunately, there are sources of variability for the trait in germplasm collections that can be teased out with the right tools.

Genetic engineering offers one approach; however, transgenic crop varieties aren’t permitted in organic production systems. To address this issue, ARS plant geneticist Paul Scott and colleagues combined the use of two conventional plant breeding methods – namely, doubled haploid induction and recurrent selection.

Using these methods, they developed 16 lines of inbred corn whose methionine grain levels equaled – and in one case, surpassed – that of B101, a hybrid that has been shown to be a useful benchmark of comparison because of its naturally high

concentration of methionine.

“B101 usually measures about 0.29 grams of methionine per 100 grams of grain, and our best lines have about 0.37 grams per 100 grams,” said Scott, with the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa.

As an added bonus, some of the inbred lines also showed considerable genetic diversity in certain agronomic traits when evaluated in field trials – plant height, flowering date, disease resistance and orange-colored kernels among them.

Additional evaluations are planned, including poultry feeding trials.

“It will be important to test these lines in hybrid combinations and in different environments to understand how stable the trait is and what their yield potential is. Also, we’d like to combine high methionine with other traits of value to organic poultry producers,” said Scott.

“Orange grain is one we’re working on now, as well as the ability to exclude trans-

genic pollen. Ultimately, we’d like to develop corn that can provide a complete diet with no supplementation.”

Scott co-authored the Crop Science paper describing the advance together with Taylor Hintch (Practical Farmers of Iowa), Prakasit Duangpapeng (University of Khon Kaen, Thailand), Jode Edwards and Adrienne Moran Lauter (both of ARS), and Shelley Kinney, Thomas Lübberstedt and Ursula Frei (all of Iowa State University in Ames).

They conducted the project with support from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

The Agricultural Research Service is the U.S. Department of Agriculture’s chief scientific in-house research agency. Each dollar invested in U.S. agricultural research results in $20 of economic impact. GN

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Whole Foods Market Marks 20 Years Since Becoming a Certified Organic Grocer This year marks 20 years since Whole Foods Market first attained organic retail certification. To date, the company offers more than 37,000 organic products across its stores and remains the only national retailer to hold this certification.

“Whole Foods Market is proud to celebrate 20 years as the only certified organic national grocer in the industry and continue our work to help grow and support the organic community,” said Jason Buechel, chief executive officer. “Our team members work hard to ensure the organic integrity of our products all the way from the farm to customer selection from our shelves.”

Whole Foods Market has championed organic since before there was a National Organic Program and requires certification for organic label claims on all products it sells. The company’s belief in the importance of organic agriculture also goes

above and beyond the sale of organic products, including playing an active role in helping to develop the USDA National Organic Program.

“We have a deep understanding of the environmental benefits sustainable farming methods like organic can bring and continue to work with our community to increase access to the organic market,” said Karen Christensen, senior vice president, merchandising for perishables & quality standards.

Whole Foods Market has a long legacy of supporting organic agriculture. As part of its broader strategy to invest in climatesmart agriculture, the company is working together with farmers, ranchers, scientists and industry experts to increase access to the organic market.

For decades, the company has supported organic advocacy groups including the Organic Trade Association and the Or-

ganic Farming and Research Foundation, as well as maintained leadership on USDA advisory committees such as the National Organic Standards Board.

“OFRF is deeply grateful for the longterm partnership and financial support of Whole Foods,” said Brise Tencer, executive director, Organic Farming Research Foundation. “Their support of our charitable organization over the last 30 years has directly enabled support of organic farmers across North America through our onfarm research grants, grower education and farmer advocacy.”

Whole Foods Market’s customers have helped support the growth of the organic marketplace, recognizing the positive impact organic farming can have on their health and the environment. As a result, the company continues to make comprehensive investments in organic agriculture to better support the producers seeking

and maintaining organic certification.

Whole Foods Market continues to advocate for legislation supporting the adoption of organic and other climate-smart agricultural practices, while reducing infrastructural challenges and barriers to the market.

The company joined OFRF and a broad group of signatories to endorse both the Strengthening Organic Agriculture Research Act in the U.S. House of Representatives and the Organic Science and Research Investment Act in the U.S. Senate.

Both pieces of legislation make meaningful investments into organic and sustainable agriculture through research, education and extension initiatives. The legislation also calls for an evaluation of the economic impact organic agriculture has on rural and urban communities to help better understand the impact to producers, the environment and on public health. GN

C-Store Market Expected to Grow by $806.4B Growth of the rapidly growing convenience stores market is fueled by escalating demand for quick-access food products, swift urban development, increased consumer spending and attractive promotional strategies such as bundled pricing and seasonal sales, according to a report from Research and Markets.

Key highlights in the report include a surge in demand for private-label brands and emerging technological interventions such as “scan, pay and go” systems and omnichannel retailing.

The convenience stores market is forecasted to grow by $806.4 billion from 2022-2027, accelerating at a compound

annual growth rate of 6.29 percent during the forecast period.

The market is driven by growing demand for convenient food products, rapid urbanization and rising consumer spending and rising promotions – including bundled prices, volume discounts and seasonal sales.

“The latest trend gaining momentum in the market is an increase in demand for private-label brands,” according to an analyst on the research team.

According to the report, one of the major drivers for this market is the growing demand for convenient food products. GN

Easyship, Sendle Expand Partnership, Allowing Service Across US, Canada Sendle and Easyship have expanded their partnership, which began in Australia, to give small and medium-sized businesses in the United States and Canada easy access to competitively priced, sustainable parcel delivery.

Effective immediately, Sendle’s portfolio of affordable, 100 percent carbon-neutral, door-to-door delivery services are available as a shipping option for businesses in the United States and Canada that use Easyship’s free eCommerce shipping software.

Easyship customers in the United States will save up to 83 percent using Sendle while Canadian customers will save up to 82 percent using Sendle.

Research shows that while inflation has made online shoppers more price-sensitive, sustainable shipping is still a top priority for over 86 percent of them. The partnership between Easyship and Sendle brings together Sendle’s low shipping rates and carbon-neutral delivery networks across the United States and Canada with the power of Easyship’s all-in-one shipping management tool. The tool’s robust capabilities helps businesses better compete in today’s demanding eCommerce environ-

ment, with numerous automations and check-out features to boost conversions.

“Inflation is putting extraordinary pressure on smaller eCommerce businesses and the last thing they need right now are more costs,” said Laura Hill, chief partnerships officer, Sendle. “While shipping prices continue to rise, we just dropped our prices in Canada to help customers save even more.

“We also know that sustainable shipping is not only good for the planet, but it can also help to differentiate small and medium-sized businesses that are competing against the eCommerce giants,” she said. “There couldn’t be a better time for us to expand our partnership with Easyship because smaller businesses, no matter where they are, need all the help they can get to win in today’s ultra-competitive online market.”

Sendle’s delivery network uses existing shipping providers, filling their vehicles to ensure every route is as efficient and profitable as possible. In turn, savings are passed along to Sendle customers. To account for the remaining carbon emissions and address the impact of every Sendle

parcel sent, Sendle purchases carbon offsets and invests in highly credible environmental projects around the world. Sendle has been a Certified B Corp from day one and is Climate Neutral Certified.

“Our mission at Easyship is to offer the most comprehensive courier assortment and the best shipping solutions to our clients so that every company, regardless of their size, has everything they need to easily ship domestically and internationally,” said Tommaso Tamburnotti, co-founder of Easyship. “Having partnered with Sendle for years in Australia, we were eager to expand our partnership into the United States and Canada and further enable accessibility of Sendle’s offerings. Our partnership with Sendle delivers affordability and eco-consciousness to entrepreneurs and e-commerce merchants across North America.”

Easyship displays Sendle as a shipping option directly on its platform, allowing all new and existing platform users to buy Sendle services. Additionally, Sendle customers can link their own rates to Easyship seamlessly (Bring Your Own Account).

Sendle is the first delivery network in

North America specifically designed to serve the needs of small ecommerce businesses. Sendle levels the playing field for small businesses by offering simple, reliable, and affordable shipping across North America, with no hidden fees, subscriptions or warehousing required.

Merchants simply purchase a label and their package can be picked up from their front door. Sendle is also 100 percent carbon-neutral, a Certified B Corporation and Climate Neutral Certified. The company was founded in Australia in 2014 and is headquartered in Sydney, Australia; Seattle, Wash.; and Toronto, Canada.

Easyship is a premier global cloud-based shipping software specializing in domestic and international logistics. With a wide range of features designed for businesses of all sizes, from enterprises to small operations, Easyship provides time-saving and cost-effective shipping solutions.

Leveraging the industry’s most extensive global carrier network, Easyship enables eCommerce merchants to simplify their shipping logistics, reduce shipping costs, expand their global reach and enhance the post-purchase customer experience. GN

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Apple Juice Concentrate Market to Top $13B by 2033 The global apple juice concentrate market is projected to reach a value of $13 billion by the end of 2033, expanding at a compound annual growth rate of 5.2 percent between 2023 and 2033, according to market research and competitive intelligence company Fact.MR. Apple juice is derived from the maceration and pressing of apples, offering a plethora of health benefits. Through the production process, enzymatic and centrifugal clarifying methods may be employed to eliminate pectin and starch from the juice. Dehydration techniques are utilized for juice concentration.

The global market has witnessed remarkable progress in manufacturing and packaging aimed at captivating a larger consumer base, according to Fact.MR. Modern trends reflect a preference for premium juices in smaller quantities, driven by a willingness to spend more for perceived health benefits. Consequently, there has been an increase in the popularity of juice categories containing a high percentage of actual fruit content.

The higher sugar content in 100 percent apple juice, despite health awareness, has somewhat constrained recent market expansion.

Escalating demand for concentrated apple juice from the food and beverages industry is driving market growth. This demand stems from its utilization in diversifying the flavors of various food products.

Additionally, a surge in requests for dietary supplements that are employed medicinally and prescribed by medical professionals is poised to further stimulate market expansion.

The global market for apple juice concentrate is valued at $7.8 billion in 2023.

Worldwide demand for apple juice concentrate is predicted to rise at a compound annual growth rate of 5.2 percent through 2033.

Europe is set to hold a market share of 44 percent in 2023.

Clarified apple juice concentrate is expected to capture a market share of 58 percent in 2023.

Sales of apple juice concentrate in France are expected to rise at 6.1 percent compound annual growth rate through 2033.

Beverages account for 71 percent share of the global market in 2023.

Market growth trajectory is set to be revitalized by the growing introduction of

food products centered on concentrated apple juice. Manufacturers are strategically diversifying their offerings with an array of flavors, alongside the introduction of fruit juices devoid of preservatives and added sugars, aimed at expanding their reach among consumers.

An illustrative case in point is the February 2019 announcement by Wedderspoon, a manufacturer of Manuka honey and honey-based products, regarding the rollout of its innovative range of apple cider vinegar concentrates infused with Manuka honey. This product lineup, available in a trio of distinct flavors, contributes to functions such as immunity boost and detoxification.

These beverages, enriched with enzymes, amino acids, antioxidants and ingredients such as matcha, turmeric and blackcurrant exemplify the ongoing trend toward enhanced offerings in the market.

The apple juice concentrate market presents a vibrant and diverse competitive landscape, characterized by a wide spectrum of players vying for market share and consumer attention. These participants

range from multinational giants to regional producers, collectively shaping the market’s dynamics.

Established brands with a rich history in the beverage industry often enjoy a significant presence in the apple juice concentrate market. Their well-established reputation, extensive distribution networks, and loyal consumer base provide them with a competitive edge.

In March 2019, Coca-Cola India, a subsidiary of the renowned beverage conglomerate Coca-Cola, introduced an innovative sub-brand within their Minute Maid portfolio, known as Minute Maid Apple Sparkle. This new addition to the Minute Maid brand family offers consumers a sparkling apple juice meticulously crafted from the finest Kashmiri apples and apple concentrates, showcasing the industry’s commitment to innovation and quality. GN

Save A Lot Launches Hometown Heroes Program Save A Lot, one of the largest discount grocery chains in the United States, has launched Hometown Heroes, a nomination-based program designed to recognize the people and organizations making a difference in the communities its stores serve.

Through the program, Save A Lot invites shoppers, team members and the public to nominate those doing good work in the community for the chance to win a $500

Save A Lot gift card. Up to five Hometown Heroes will be selected and recognized each quarter from the pool of nominations nationwide.

“I am always inspired by the deep generosity of our shoppers and their commitment to building and supporting the community around them,” said Mark Kotcher, senior vice president of sales and marketing. “What better way to say ‘thank

you’ than to empower them to identify and recognize the people and organizations who are making the greatest impact in the community.”

Nominations will be reviewed each quarter by a panel of Save A Lot employees and retail partners based on criteria including their impact, level of innovation and passion for their work.

Proximity to a nearby Save A Lot and a

connection to addressing hunger issues will also be considered as tie-breaking factors.

The first subset of nominees will be posted on the company’s website and shared for voting by customers on the company’s Facebook page on Jan. 6. Winners receiving a $500 gift card will be selected and notified on Feb. 3.

The contest will continue quarterly through September. GN

Zoup

in a clear package.”

Using tall, cylindrical jars not only helped spread that message, but enabled Zoup to get a lot of facings on shelves.

“It’s very well differentiated from other products,” he said. “There are few glass jars out there.

“When we were ready for market, putting them in glass jars, we knew that it differentiated the product,” Ersher said. “This different packaging also represented the quality of the broth.”

And it’s working.

Zoup expects to launch a handful more of soup flavors this year, adding to its line of Black Bean Chili, Butternut Squash, Chicken & Riced Cauliflower, Chicken Noodle, Chicken Potpie, Garden Vegetable, Portabella Mushroom Bisque, Spicy Chicken ‘Chilada and Tomato Bisque.

The broth line includes Beef Bone, Chicken Bone, Chicken, Low Sodium Chicken, Organic Chicken, Organic Veggie, Seafood, Spicy Chicken Bone and Sa-

vory Veggie.

Culinary concentrates are Beef Bone Broth, Chicken Bone Broth and Savory NoChicken Vegan Broth.

“We’ve been in business 24 years and have served millions and millions of bowls of soup,” Ersher said. “I’m just thrilled to be able to leverage that experience and those insights and bring them into CPG.” Proud of the reputation that the restaurants have built on the quality of the soups, Ersher is equally as proud that the CPG line stays true to its roots.

“We didn’t have to take anything out.

We know how to make soup one way and that one way is using real ingredients in a way Zoup has always made soup,” he said.

“One of the things we talk about is that we make soup as it should be. That provides guidance for us when we create new flavors and bring new products to market.”

Ersher sees a lot of potential for Zoup products.

“There’s always room, always demand

for healthful products,” he said. “Soup is unlike any other food in the category. It evokes comfort, warmth and well being.

It’s a perennial staple.”

Zoup! Specialty Products are on the shelves nationwide at such retailers as Kroger, Meijer, Sprouts Farmers Market, Safeway and Walmart, along with many independent retailers.

“Certainly, we see a great opportunity with our new products and that we’re able to best tailor our product mix for particular retailers and give them as much support as we can,” Ersher said.

“We know, for example, that chicken noodle is America’s most popular soup.

But we know ours wins side by side in a blind taste test against every other brand out there. We need to communicate that to buyers.

“With all due respect to retailers and other brands, we see an opportunity for our brand to make inroads,” Ersher said.

“It’s about providing retailers and customers with choice.” GN

Continued from PAGE 1 such as enhancing nutrition, increasing shelf life or reducing environmental impact.”

Mintel’s newly released research mirrors what Eric Ersher has experienced in the year since he sold the more than 100 locations of Zoup! Eatery restaurants to focus on CPG soups and broths under the Zoup!

Specialty Products brand.

“When we entered the CPG market, it wasn’t because we thought the world needed another chick broth,” Ersher said.

“We needed one that was good enough to drink.”

Ersher also saw the potential for natural soups with clean ingredients and the need to share the message with consumers that Zoup products are minimally processed.

“We were very deliberate with the graphics,” Ersher said. “We had a story we wanted to tell that needed to be very clear,

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LonoLife Unveils Rebranding to Reflect Forward-Thinking Bone Broth Demands LonoLife, an Ohio-based brand focused on bringing consumers nutritionally rich and convenient products such as bone broth, collagen and more, has launched a rebrand and image, crafted to reflect what the brand is today. This rebrand showcases what today’s forward-thinking bone broth consumer wants, needs and expects from its favorite brands – in the bone broth category and beyond.

The new packaging and communication is being launched on shelf at retailers across the country, ideally placed to reach consumers just as the category enters its peak season. Consumers can look for new packaging, a stronger call out of key points of differentiation and a story, overall – telling the authentic story of the passion behind two millennial entrepreneurs, committed to helping to make better-for-you eating more flavorful and enjoyable.

Consumer studies show that shoppers

have made their need for industry-leading flavor, great taste, and nutrition known.

So, when they’re looking for a quick and easy, deliciously flavorful solution to get them on their way, LonoLife is there.

LonoLife was created by two friends who wanted to approach life with energy, health and holistic nutrition front of mind.

Along the way, collagen-packed bone broth has become a staple in kitchens across the world and across generations.

Today, LonoLife understands that collagen not only helps consumers age gracefully, but it promotes healthy organs and blood. In fact, collagen has even been studied to ease joint pain and improve overall bone health.

LonoLife offers not only bone broth with that collagen-packed goodness, but also collagen peptides in craveable flavors that enhance fans’ coffee indulgences or serve as a delectable functional beverage.

“Joining the LonoLife community

brings our fans the opportunity to sip their way to a great, big, full life,” said co-partner Brian Hoppe. “As the bone broth market continues to evolve and improve, our consumers’ needs have also evolved. That means the best, most beloved brands must evolve right along with their consumers.

“We believe this giant step forward into better sharing our story and a renewed packaging that consumers will love is demonstration to our fans that we intend to think forward – always right along with them.”

LonoLife strives to deliver bone broth that is nutritionally dense and delicious in an easy-to-consume format. Every product from LonoLife totes a strict guideline of no artificial colors, sweeteners, preservatives or flavors, bringing health-conscious shoppers a convenient, shelf-stable and nutritious solution.

Products are also made with clean in-

gredients in mind, with no added sugar, fish or shellfish, and are even soy free, gluten free wheat free and containing no MSG. For health-conscious consumers of all degrees, LonoLife is sure to have the nutritious and delicious products they demand.

LonoLife’s bone broth and collagen were created to blend ancient nourishment with modern convenience so consumers can enjoy portable, powdered products any time of the day, without sacrificing flavor.

LonoLife understands that in order to get the most out of life, everyday adventures need to be fueled with nutrition that keeps our bodies going as long as our minds can keep up.

Its grass-fed bone broth and flavored and unflavored collagen was designed for those who want to drink their nutrition in easy, single-serve doses and get back to what they love – refreshed and refueled. GN

Southern Recipe

had this idea when he was on a keto diet to put pork rinds in his salads. It worked for him and it’s worked for me. This is how ideas come about.

“I get the biggest kick in the way people approach a problem,” Singleton said.

“Why hasn’t anyone done this before? Because they hadn’t taken a look at it from Luis’s perspective. On salads, how do you get that crunchy bite without carbs?

Wouldn’t it be neat if we could make a pork rind that size?

“Little did he know we didn’t have to.”

Southern Recipe Small Batch is expecting Krutones to make an impact on the burgeoning salad topper category.

“And for us,” Singleton said, “it’s an opportunity to be in a different part of the store.”

The pork rind brand isn’t shy about turning an idea that comes out of nowhere into a new product. The most famous example is when former President George W. Bush mentioned his father, former President George H.W. Bush, loved pork rinds but avoided them because he had to watch his sodium.

“So we made a pork rind with 60 percent less salt,” Singleton said. “As we say, we do not want to lose any redneck with a paycheck!”

Customers don’t have to be famous to suggest improvements or new flavors.

“If you’re really paying attention to your customers, you’re gonna find great insights,” Singleton said.

The Krutones name is a play on the words croutons and chicharrones (pronounced cheech-a-rone-ez, Spanish for pork rinds). Everyone at SRSB loved the name. Sandor loved the name, too.

“Krutones are going great,” Singleton said. “Based on feedback from the field, we’re looking at adding another flavor.”

As for the new Hot Honey Pork Rinds, Southern Recipe Small Batch jumped on board the sweet/heat trend as a perfect flavor for pork rinds.

“People think the sweet/heat taste is some kind of mysterious thing,” Singleton said. “But how it works is very scientific.

The sweet and the heat touch different parts of the tongue and for the brain, they give it a real chemical shot, just like umami does.

“Gosh, it tastes good on top of a pork rind,” he said. “I think this is going to be hot, hot, hot.”

SRSB took care to find the right honey and the right blend of seasonings for its Hot Honey Pork Rinds, with feedback from “educated eaters,” consumers who regularly give the brand feedback, as well as staff from inside Rudolph Foods.

“Gosh, the whole team was in on it,” Singleton said, “the director of marketing,

the chairman, everyone was actively involved in selecting seasonings. We’re still a family-owned company and everybody likes to taste new stuff.”

Another recent innovation are pop-athome pork rinds – pork rind pellets ready to season and air fry, deep fry or pan fry.

Retailers including Menard’s and Bass Pro Shop are carrying the Pork Rinds pellets, which are also sold online.

“They’re great for a family fun night,” Singleton said. “Your house will smell like a BLT though.”

In addition to the new products, SRSB is still committed to promoting the pork rinds as a healthy snack that’s high in protein and collagen, low in carbs and tastes great.

“Taste in food is everything. People eat for nutritional needs, for health reasons, but the bottom line, when you really get to it, is we want to make something that just tastes great, that gives you that aha moment, that little bit of pleasure in your day that makes you go, ‘Ahhhh.’”

And still, Singleton wonders why he ever thought SRSB would ever slow down.

Maybe he jinxed himself – in the best way – when he thought he might get bored.

“I will never, ever say it’s a boring year again. I crave bored now,” he said, laughing. GN

key to pursuing the vision of an IFSS, according to the FDA. Domestic mutual reliance is a seamless partnership that enables the FDA and states with comparable regulatory public health systems – as trusted partners – to fully rely on, coordinate with and leverage one another’s work, data and actions to achieve the public health goal of a safer national food supply.

Working toward domestic mutual reliance will allow for more efficient and effective use of resources and collaboration

on risk-informed decision-making about activities that may be carried out by either agency. The agencies seek to enhance regulatory cooperation, improve coordination,and increase reliance on each other for follow-up and coordination when a regulatory concern arises.

The agencies will benefit from leveraging each other’s resources to improve industry compliance with regulatory requirements, with a goal of improving public health and consumer protection.

This partnership will document and for-

malize an agreement about ongoing coordination and collaborative efforts between the agencies to establish domestic mutual reliance for the regulatory oversight of human food for which both participants have statutory responsibilities.

Continuous conformity with applicable regulatory program standards is a foundational concept and must be maintained as the agencies work towards achieving domestic mutual reliance and set a foundation for the ongoing development of an IFSS, according to the FDA. GN

Continued from PAGE 1 partnered up with Luis and started working on his idea for real.”

In this case, the idea was to take the smaller pieces of pork rinds, flavor them and use them as croutons.

“It’s recycled pork rinds – that’s exactly what it is,” Singleton said.

These smaller pieces, about half an inch to three quarters of an inch, are too small for the SRSB pork rind bags, though pieces of that size are sold on their own and are popular in other countries.

“As a lifelong pork rind aficionado,” Singleton said, “I think the small pieces are the best.”

They experimented with flavors, settling on Butter & Garlic and Italian Style to start.

“People love them!” Singleton said. “It’s a great hit and one of the reasons is no one had done it before.”

Sandor couldn’t have been happier to see his idea take off.

“I can’t tell you how much I like this guy,” Singleton said, “how much I admire his kind of American entrepreneurial spirit.

“Number one, he is a renowned architect. He’s good at what he does. Then he

Food Safety Continued from PAGE 1 does not affect the ability of the agencies to enter into other agreements or arrangements related to this partnership.

The agreement covers a period of three years, which will give the agencies enough time to measure the outcomes, modify the agreement if warranted and renew the partnership with consent of the agencies.

Achieving domestic mutual reliance is

NOVEMBER 2023 • SPECIAL SHOW ISSUE

PRIVATE 2023 Sunco & Frenchie Focused on Providing Delicious, Healthy Food Options

Hispanic Cheese Makers – Nuestro Queso Showcases New Booth Design BOOTH #F6510

An interview with Ugur Altuntas, Chief Executive Officer, Sunco & Frenchie.

GN: What is Sunco & Frenchie’s primary focus, and how does it differentiate itself from competitors?

UA: Our primary focus is to provide our customers with high-quality dried fruits, nuts and seeds, and granola. We believe in using natural and nonGMO and organic ingredients in our products, which sets us apart from competitors. We’re dedicated to offering delicious and healthy food options that cater to various dietary preferences.

GN: Can you share more about your commitment to using natural and non-GMO ingredients in your products?

UA: Absolutely! At Sunco & Frenchie, we take great pride in sourcing only the finest natural and non-GMO ingredients for our products. We firmly believe that food

An interview with Arturo Nava, Senior Marketing Director, Hispanic Cheese Makers – Nuestro Queso, LLC. GN: What do you have in store for this year’s show?

AN: We are excited to showcase our new professionally made booth at this year’s show. The booth design is inspired by the traditional Mexican queserias (cheese factories), where authentic Mexican cheeses are made in small towns in Mexico. The booth’s beautiful ranch-style queseria design portrays the same authenticity, tradition and quality with which we make our Mexican, Caribbean and Central American cheeses and creams.

If you are attending PLMA, visit us at booth #F6510 to taste our cheeses and creams, learn about our company and have beer on us!

Continued on Page 14

Continued on Page 14

Fresh Del Monte Recognized for Sustainability Efforts

Kraft Heinz to Reduce Use of Virgin Plastic by 20% by 2030

Fresh Del Monte Produce Inc. is being recognized for its work in sustainability by two leading sustainability organizations that honor companies doing good for the planet.

The company was awarded a 2023 SEAL Business Sustainability Award in the Environmental Initiative category and has been shortlisted for a World Sustainability Award in the New Launch category for the Del Monte Zero pineapple.

Del Monte received the SEAL Business Sustainability Award for its reduction of greenhouse gas emissions across its agricultural value chain. The company has reduced its scope 1 and 2 emissions by 22.64% (according to data from 2021, the most recent data available) in part by upgrading its ocean fleet with six new fuel-efficient vessels and installing solar and wind energy in facilities in California and Costa Rica, respectively.

This reduction means the company is 80% of the way toward its climate action goal to reduce scope 1 and scope 2 emissions by 27.5% by 2025, compared with a 2019 baseline. Additionally, the use of the six fuel-efficient vessels allowed the company to exceed its scope 1 vessel shipping reduction goal.

In 2021, Del Monte received the SEAL Award for its approach to farming while conserving biodiversity.

The Kraft Heinz Company plans to reduce the use of virgin plastic in its global packaging portfolio by 20% 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% 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,

Continued on Page 14

Continued on Page 14

P 4 PRIVATE 2023

GOURMET NEWS

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A SPECIAL SHOW ISSUE OF GOURMET NEWS

PRIVATE 2023 Publisher Kimberly Oser President Tara Neal Vice President Abeer Abiaad President of Sales Anthony Socci Art Director Yasmine Brown

The Spice Lab Introduces Updated Label Design Franklin Baker, Inc. is the premier Philip- coconut (natural, sweetened and

Franklin Baker: A Legacy of Quality and Innovation pine supplier of coconut ingredients to the global food and beverage marketplace for over 125 years. Franklin Baker’s products are produced from the freshest Philippine coconuts available, at one of its three manufacturing facilities (two in Davao, Mindanao, and one in San Pablo, Luzon) where proprietary processing is utilized to ensure freshness and long shelf stability. Franklin Baker controls the process from tree through shipment.

Franklin Baker is ahead of the game in product and process verification capabilities, operating microbiology laboratories that are accredited to ISO 17025 standards. Its pathogen detection system uses an automated method that uses polymerase chain reaction (PCR) technology to detect the presence of Salmonella and Listeria in products and surfaces. This technology focuses on specific DNA fragments, amplifying a target DNA sequence, and subsequent polymerization. This advanced system is more sensitive than other microbiological methods, detecting as low as one cell per 25- or 375-gram portion. Test results are out in less than 24 hours compared to more than five days using conventional methods.

The manufacturing sites of Franklin Baker are “Grade AA & AA+ BRCGS certified” which confirms Franklin Baker’s commitment to maintaining the highest standards of food safety, product quality and regulatory compliance. The BRCGS Global Food Safety Standard (BRCGS) is adopted by over 22,000 sites in more than 130 countries, which makes Franklin Baker “a cut above the rest.”

Franklin Baker offers an extensive portfolio of conventional and organic coconut products to include desiccated

toasted), coconut water – single strength and concentrate, coconut milk and cream, coconut concentrate, virgin coconut oil, coconut flour, coconut sugar and other coconut products. Bulk, foodservice and retail packaging available.

Franklin Baker’s extensive portfolio of coconut products hold wide-ranging third-party certifications and awards including, Non-GMO Project Verified, Fair Trade USA, BRCGS, USDA, JAS, and UE Organic, ISO 9001:2015, ISO 22000:2018, ISO 17025, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laboratory, SEDEX (SMETA), Kosher and Halal certified.

Additionally, Franklin Baker holds the 2016-2023 Award of Excellence, American Master of Taste & Gold Medal Endorsement, as well as the 2018-2023 Beverage Champion by Chefs in America.

Franklin Baker is a co-founder of the Coconut Coalition of the America (CCA), a non-profit organization founded in mid-2017, largely to challenge negative perceptions about coconut products.

The CCA is dedicated to upholding sound and credible science, responsible communications, sustainable and transparent practices, around all coconut products. Franklin Baker is a member of the executive board, marketing and communication and membership committees, as well as a technical advisor.

Franklin Baker offers bulk sizes for your co-man, foodservice and a variety of retail packaging options to meet your business needs. Franklin Baker is looking for a trusted coconut supply chain partnership with your business.

For more information, info-us@franklinbaker.com.

email

Nature’s Touch Expands Capabilities with Acquisition Nature’s Touch, a leader in the frozen organic and conventional fruit industry, announced the successful acquisition of certain assets of Sunrise Growers, SunOpta Inc.’s frozen fruit operations.

This strategic move marks a significant milestone in Nature’s Touch’s commit-

ment to providing high-quality, affordable and diverse frozen food products to consumers across Canada and the United States.

Nature’s Touch, founded in 2004, has established itself as a leading retail supplier of frozen organic and conven-

The Spice Lab has redesigned the labels for its line of award-winning seasonings and blends in shaker jars. The line has over 50 different blends, including several salt-free flavors. The inhouse design team launched the updated line earlier this year. The new black label is more closely tied to The Spice Lab brand and feels more premium to better reflect the quality of the ingredients inside. The color palette and layout have been designed to enhance the product color and texture. It’s simple, clean and easy to read; like the blends themselves, there are no fillers. The labels retain all the content from the originals that customers respond to, including “Fiona’s Corner” where The Spice Lab’s head of product development shares information about the flavor profile and her thoughts and ideas on how to best use the product. Simplified icons illustrate the brand’s key features: all natural, non-GMO and packed in the United States. All of the blends are OU kosher certified.

Additionally, the team redeveloped the gift collections that pair four complementary blends in full-color boxes.

The redesigned boxes now feature appetizing food photography, and a larger window. The incorporation of an auto-bottom has increased efficiency in the company’s production, simplified the appearance on shelf and reduced waste. The redesigned sets launch along with a newly developed Seafood Collection. It includes Smoky Maple, Spicy Seafood, Shrimp & Crab Boil and a new flavor, Lemon Pepper and Thyme. The Spice Lab expects the line to grow with the addition of another new collection in 2024, with four tional fruits worldwide. Operating stateof-the-art freezing and packaging facilities in both Canada and the United States, the company has continuously demonstrated impressive value and growth contributions in the North American frozen food category.

Sunrise Growers is a well-known participant in the private label frozen fruit sector in the United States, sharing Nature’s Touch’s dedication to offering premium, affordable frozen

Senior Editor AJ Flick Editor JoEllen Lowry Customer Service Heather Albrecht Senior Account Manager Marcos Morhaim

Logistics logistics@oser.com European Sales Enrico Cecchi Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 Private 2023 is published by Oser Communications Group ©2023 All rights reserved.

Founder Lee M. Oser www.gourmetnews.com

brand new blends.

A woman-owned and family-run business, The Spice Lab specializes in creating exclusive custom seasoning blends and packaging organic spices.

The company is also proud to have made the Inc. 5000 list for the seventh time. With its recent expansion of over 50,000 square feet and additional production lines, The Spice Lab can now produce over 100,000 units a day in its SQF certified manufacturing facility.

The Spice Lab is also USDA NOP Organic certified to package organic spices as well as OU certified. Its extensive product line includes artisan salts, Spice Lab-branded award-winning seasonings and rubs, premium spices and dried herbs, natural sugars, Himalayan salt shot glasses, custom blends, private label and a wide array of corporate gifts.

For more information, www.spices.com.

go

to

food products and promoting healthy eating habits. This acquisition strengthens Nature’s Touch’s mission to provide high-quality, diverse frozen food offerings, enhancing its capacity, efficiency, product diversity and commitment to globally standardizing food safety in the frozen fruit retail category.

The U.S. market represents a Continued on Page 14

P 8 PRIVATE 2023

GOURMET NEWS

Hispanic Cheese Makers – Nuestro Queso Offers New Cheese, Packaging Providing a full line of authentic Hispanic-style cheeses, Hispanic Cheese Makers – Nuestro Queso is committed to helping its private label customers build their own brands with a host of service, support and innovative offerings.

“We offer private label customers a very extensive line of ultra-high quality authentic cheeses and dairy products to private brands, co-packing and ingredients customers,” says Mark Braun, President and Chief Executive Officer, Hispanic Cheese Makers – Nuestro Queso. “We serve a number of top brands, retailers, distributors and manufacturers.”

The Hispanic cheese category continues to grow in both traditional and mainstream channels. Hispanic Cheese Makers’ Queso Fresco is its most popular cheese, with the largest percentage of volume at retail, while other varieties have been quite successful, particularly in regional markets, and are quickly growing in popularity.

Favorites, New Launches The company’s Queso Cotija, distributed in national retailers, is in high demand because of its zesty taste and versatility as an ingredient and accompaniment. Its recently reformulated Queso Quesadilla, which earlier this summer won a gold medal at the American Cheese Society contest, also has been a fast-growing product due to its melting characteristics, taste and versatile formats available.

Meanwhile, Queso Blanco and Queso Para Frier are favorites in Florida and the Northeast among consumers of Caribbean and South American origin, and Queso Duro Blando is starting to gain significant traction as the Central American population grows.

However, Braun notes the product that stands out most for its growing demand is Queso Oaxaca, a cheese crafted into balls and known for its stringing and melting characteristics.

“It’s very artisanal, with significant labor inputs that go into crafting this cheese.

People love how it strings and melts, its presentation and its flavor,” he says.

Hispanic Cheese Makers has just launched new bite-size Oaxaca, a format that currently is available in snack aisles, and also could be ideal for foodservice applications.

“We go through the exact same process, but the ropes are smaller and run through a special cutter that creates little bite sizes,” Braun explains. “It’s an entirely new concept, and we’re going to be looking at launching that as a foodservice option as well. We looked at how people use Oaxaca when melting it – some will interchange it when making Queso Fundido with Quesadilla. With the new bites, it’s easy to use in foodservice or for portion control, and you don’t have to do the manual stringing.”

Hispanic Cheese Makers recently has introduced a flavored Panela portfolio that incorporates an assortment of real peppers, such as Jalapeno, Habanero and Serrano. The company’s original Queso Panela also won a gold medal at the 2022 World Cheese Championship Contest.

Sustainable Solution In addition to the new snack format and flavor portfolio for its cheeses, Hispanic Cheese Makers in May added brand new machinery to introduce an innovative easy-open packaging for a number of its cheeses, adding convenience, sustainability and an updated design.

“It’s a packaging that’s easier to open for customers, and it uses less plastic, so it is more sustainable. It’s good for consumers and good for the environment, and it also looks great on the shelf – it’s a very attractive packaging,” says Arturo Nava, Senior Marketing Director, Hispanic Cheese Makers – Nuestro Queso.

Braun explains the new packaging was the result of a joint effort between Hispanic Cheese Makers, one of its customers and the package manufacturer who all worked together to design the machinery, package size, versatility and how it seals. The machine cuts the package to the size of the cheese and then adds an easy tear to it so consumers don’t have to cut through the package to get to the cheese.

“We went to Germany for the factory testing on it, and our customer partner sent their packaging specialist along to do the test. It was done in collaboration, a true partnership,” Braun says, adding that other customers now are interested in transferring to the new type of packaging.

The sustainable packaging fits in with Hispanic Cheese Makers’ companywide

ReposiTrak Recall Management Speeds Process Accurately ReposiTrak, operating the world’s largest food supply chain network of nearly 30,000 retailers, wholesalers and suppliers, has launched its ReposiTrak Recall Management solution. Leveraging infrastructure built over its 20-year history and adding to its portfolio of so-

lutions that safeguard consumers and protect brand reputations, ReposiTrak is now equipped to enable the swift and precise execution of the recall process.

Because the ReposiTrak Recall Management solution is built upon the company’s supply chain platform, it is

sustainability program, which encompasses many aspects of its manufacturing, from energy to wastewater. For example, the company underwent a $4.5 million sustainability project that created a reserve that reuses 100% of the Kent, Illinois, plant’s wastewater that eventually is used as a natural resource to irrigate agricultural crops. The company also completed a series of major sustainability projects, including the replacement of water softening systems that utilized chlorides with a reverse osmosis system that blends purified water with local water, reducing both chemical usage and the impact on equipment and utility infrastructure. Additionally, the company has installed energy-efficient HVAC systems, and early last year it completed an initiative to change all its factory lighting to LED to reduce the amount of electricity used.

“As a leading cheese manufacturer, we have a responsibility to demonstrate good corporate citizenship in everything we do,” Braun says. “Our promise is to care deeply about how our ingredients, packaging, products and services are sourced, produced or performed, to take excellent care of our employees, to conduct our business in a sustainable manner and to ensure the welfare of the cows that supply our milk.”

Building Relationships As a company that caters 100% to private label customers, building strong partnerships and offering quality products are key to success both for Hispanic Cheese Makers and its clients. The customer is involved in each project from start to finish, and Hispanic Cheese Makers, whose state-of-the-art plant is Safe Qualified Food (SQF) 3.0 certified, prides itself in offering the gold standard in food safety along with its wide portfolio of award-winning products.

“We’ve heard from customers that what they value most is our partnership, and they see us as a partner that gives them a long-term advantage and peace of mind,” Nava says. “Their success is our success – we care about them and are in the same boat as them. We make things work for them, are flexible and build long-term relationships.”

Braun explains that the private label business is highly consultative in nature, capable of maintaining virtual inventories as well as tracking inventories, returns, shrink and more to provide a more accurate view of the location and status of the product that is being recalled. The functionality of the recall solution is made possible by advancements to the ReposiTrak platform developed for its recently launched ReposiTrak Traceability Network solution.

The ReposiTrak Recall Management

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NOVEMBER 2023

and Hispanic Cheese Makers partners with its customers to provide the services, products and capabilities they need through continuous investment in their own facilities. Over the past two years, the company has invested more than $30 million into its facility.

To be successful, Braun adds, retailers need a portfolio of highquality products so that single items don’t get lost on the shelf.

“Our wide assortment enables retailers to have the right mix of Hispanic cheeses to win in their regional market and in the right formats and sizes,” he notes. “For example, retailers in the Northeast and Florida will need a strong portfolio of Caribbean-style cheeses which are in high demand in those regions, while in the Midwest, South and Southwest, customers need a strong portfolio of Mexican-style cheeses and creams.”

The demand for authentic Hispanic cheeses has grown beyond restaurants and mercados to now mainstream grocers, foodservice and manufacturers that desire authentic flavors and ingredients.

For example, makers of specialty frozen pizzas have requested Quesadilla, Cotija or Oaxaca cheeses.

“The crossover is driven by consumer discovery of cheeses at foodservice and also at retail. They’re tasting them, love them and want to start incorporating them into their lives. That’s driving growth,” Nava says. “Customers, retailers, distributors and foodservice providers want to include them in their own brands. They want authentic branding, but these brands are crossing over to mainstream consumers. Growth is very strong, and we expect this will continue to be the case in the next several years.”

Braun says Hispanic Cheese Makers has found its niche, and with its recent investments, the company is positioned for growth as it aims to be the go-to provider of authentic Hispanic-style cheeses.

“We expect customer demand to continue to accelerate as more mainstream consumers discover the delicious and unique Hispanic cheeses,” he says. “The best is yet to come – we see Hispanic cheeses as being where Italian cheeses were 30 years ago.”

For more information, go to www .hcmakers.com. solution provides real visibility to inventory levels and locations from distribution centers to stores. Product is automatically tracked at the lot-level, which allows the rapid trace-back of a product through a simple search.

Other features include: Validation of recall requests, notifications and alerts related to the recall process, retrieval of inventory information, recall status indications and notifications and summary reports.

P 14 PRIVATE 2023 Nuestro Queso (Cont’d. from p. 1)

GN: What makes Hispanic Cheese Makers – Nuestro Queso unique?

AN: At Hispanic Cheese Makers – Nuestro Queso, we offer an extensive line of highquality authentic Mexican, Caribbean and Central American style cheeses and dairy products for private brands, co-packing and ingredients customers.

With our state-of-the-art, SQF 3.0-certified plant, our company prides itself on offering the gold standard in food safety along with its portfolio of award-winning products. Over the past two years, our company has invested more than $30 million into our facility.

Our company helps customers build their own brands with a host of services, Sunco & Frenchie (Cont’d. from p. 1)

should be both delicious and good for you. By using natural and non-GMO ingredients, we’re providing our customers with products that not only taste great but are also healthier and more sustainable.

GN: What are some of the most popular products offered by Sunco & Frenchie and why do you think they’ve resonated with customers?

Fresh Del Monte (Cont’d. from p. 1)

Additionally, the company was shortlisted for a World Sustainability Award in the New Launch category for the Del Monte Zero pineapple. This award celebrates a newly launched product or service that is having an immediate impact on sustainability.

The Del Monte Zero pineapple is a carbon neutral certified pineapple, which is synonymous with the company’s focus on innovation and sustainKraft Heinz (Cont’d. from p. 1)

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% of its U.S. PET rigid plastic packaging portfolio with post-consumer recycled content by 2025.

Nature’s Touch (Cont’d. from p. 4)

significant growth opportunity for Nature’s Touch, and the company recently invested in a new facility in Virginia to further its strategic goals. The acquisition of Sunrise Growers frozen fruit operations located in Edwardsville, Kansas and Jacona, Mexico aligns per-

GOURMET NEWS

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NOVEMBER 2023

support and innovation.

Here are some highlights when it comes to our product lineup: • Our recently reformulated Queso Quesadilla won a gold medal at the American Cheese Society contest this summer; it has been a fast-growing product due to its melting characteristics, taste and versatility.

• Queso Oaxaca, a cheese crafted into balls and known for its stringing and melting characteristics is experiencing strong demand.

• Queso Cotija is in high demand because of its zesty taste and versatility as an ingredient and garnish.

• Our Queso Panela is a crowd favorite and won a gold medal at the 2022 World Cheese Championship Contest.

• Queso Blanco and Queso Para Frier

are favorites in Florida and the Northeast, and Queso Duro Blando is starting to gain traction among Central American consumers.

• Our Queso Fresco is the most popular Hispanic cheese in the United States.

This year, we launched a new bite-size Oaxaca, a format that currently is available in snack aisles and we are now looking at launching it as a foodservice item as well. The new Oaxaca bites are easy to use in foodservice, as they are more convenient to portion control and require less labor to handle.

We also introduced a flavored Panela and Quesadilla cheese line with Jalapeño, Habanero and Serrano peppers. Our Queso Panela also won a gold medal at the 2022 World Cheese Cham-

pionship Contest.

In terms of packaging innovation, we recently launched easy-open packaging adding convenience, sustainability and updated design to our cheese lineup.

We have a holistic sustainability program that encompasses many aspects of our manufacturing, from energy to wastewater. We care about the environment and the communities we do business in.

Customers see us as a partner that gives them a long-term advantage and peace of mind. Their success is our success – we make things work for them, are flexible and build long-term relationships.

UA: Our dried fruit selection, such as mango, ginger and mixed fruits, are very popular among our customers.

They appreciate the quality, taste and texture of our dried fruits. Our granola and nut mixes are also favorites because they’re convenient and packed with nutrients, making them perfect for snacking on the go or adding to a meal.

Overall, I think our products resonate with customers because they know they’re getting great-tasting, healthy options.

GN: Can you share some exciting new products or upcoming initiatives that Sunco & Frenchie has in the pipeline?

enhancing the quality and freshness of our products.

ability. Announced at the end of 2022 and available in select North American and European markets in early 2023, the Del Monte Zero is a huge milestone for the company and reflects its commitment to bettering the planet.

Del Monte neutralizes the greenhouse gas emissions attributed to the lifecycle of its specially branded Del Monte Zero pineapples through insetting, not by the common practice of purchasing carbon credits. This was achieved through investments in upgrades to its transporta-

tion fleet and by reducing overall greenhouse gas emissions, as well as an 8,000+ hectare forest that contains approximately five million trees that capture emissions – from farm to table – produced by the Del Monte Zero pineapple.

“We’re honored to be recognized by these two leading organizations for our sustainability efforts and the progress we’ve made,” said Hans Sauter, Fresh Del Monte’s Chief Sustainability Officer and Senior Vice President of R&D. “Sustainability and innovation are at the

heart of everything we do and our reduction in emissions and the Del Monte Zero pineapple showcases how these two go hand in hand.

“Sustainability permeates our entire value chain – from farm to market – showing that large-scale agriculture can be responsible, too,” Sauter said. “We are constantly looking for new ways to improve, lessen our impact, and build A Brighter World Tomorrow – whether it’s through regenerative or conventional agriculture.”

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

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

Heinz partnered with specialists in the United Kingdom to create recyclable Heinz Beans Snap Pots from soft plastics that were returned to Tesco by consumers. The recyclable pots are foodsafe and made with 39% recycled plastic.

Kraft Heinz is identifying packaging solutions that use less plastic, such as elim-

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

Kraft Heinz is also exploring the use of alternative materials like fiber-based packaging with the hope that these cut-

ting-edge innovations could be used for other packaging formats in years to come.

Heinz announced a pilot with Pulpex in 2022 to develop a paper-based, renewable and recyclable bottle made from 100% sustainably sourced wood pulp for Heinz Tomato Ketchup – a first in the sauce category. The company is testing the prototype to assess performance before bringing the bottle to the market.

Nabob coffee in Canada replaced its non-recyclable flexible plastic coffee bags with recyclable canisters made from 80% paper fiber from renewable resources this year. This change is estimated to eliminate approximately 2.5 million plastic bags annually.

fectly with the company’s vision of creating value for consumers through synergies in scale, product diversity, innovation, geographic reach and growth prospects.

Through this acquisition, Nature’s Touch can expand its excellence in customer centricity across North America, and features many benefits to suppliers

and retailers, including: • Continuous product quality improvement, innovation in processing techniques, increased store traffic and customer loyalty.

• Expanded distribution network for efficient pricing.

• Industry-leading fill rates and a stronger, more efficient supply chain.

• Access to premium, organic frozen food products in convenient and sustainable packaging.

• Commitment to excellence and sustainability in innovation, quality, and food safety.

UA: We’re always looking for innovative ways to expand our product offerings and meet the ever-evolving needs of our customers. In the coming months, we plan to launch a new line of organic products and explore more sustainable packaging options. We’re also working on collaborating with local farmers to source more ingredients locally, further

For more information, stop by booth #F6510.

GN: How can customers find Sunco & Frenchie’s products?

UA: Customers can find our products through our website, www.suncofrenchie .com, and in select retail locations.

For more information, go to www .suncofrenchie.com, call 973.478.1011 or email sales@suncofrenchie.com.

For more information, .sunopta.com.

visit

www

SUPPLEMENT TO

NOVEMBER 2023

GOURMET NEWS

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GOURMET NEWS

Stonewall Kitchen Cacio e Pepe Sauce As a proud culinary innovator since 1991, Stonewall Kitchen knows a thing or two about crafting sophisticated sauces. The new Cacio e Pepe Sauce is no exception, drawing inspiration from an iconic Roman dish for an easy and elegant weeknight meal.

Beyond simply emulating your nonna’s beloved recipe, this creamy creation is made in Italy for unbeatable authenticity and taste. Just as its name suggests, the main ingredients are savory pecorino cheese and zesty black pepper, which team up for a rich, silky texture and a subtle kick that surprises the palate.

Gluten free and non-GMO, it’s a prod-

uct that customers will always want to have in t h e i r pantries.

They’ll love it tossed with freshly prepared pasta, stirred into slow-cooked risotto or used as the base of a homemade pizza bianca.

Stonewall Kitchen www.stonewallkitchen.com

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

L’Epicurien’s Rhubarb & Raspberry 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

NOVEMBER 2023

Jake’s Nut Roasters 1.5-Ounce Seasoned Almonds Snack Packs

Ariston Specialties 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?

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 northern 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 Carnaroli rice as the main ingredient. Carnaroli rice is even starchier than arborio, so it makes a truly restaurantworthy risotto. You can follow the suggested instructions on the box and add

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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 discerning 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

Jake, a fourth-generation member of the Jasper Family, is proud to continue the farming traditions of his greatgrandfather 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 that includes Bleu Cheese Cracked Pepper, Bloody Mary, Mesquite Smoked, Hatch Chile, Maple, Barbecue, Buffalo and Brine & Dill. New to the Jake’s 7-ounce can lineup are our single-serve 1.5-ounce snack packs, available in our 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 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 and experience make eating this healthy snack both fun and satisfying!

Produced in a dedicated peanut-free facility, these premium California almonds are dry roasted and seasoned in small batches to deliver exceptional quality.

Almonds are an essential plant-based snacking alternative 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 www.jakesnutroasters.com

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-

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

CK Mondavi Family Select 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 Cabernet 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

made for the CK Mondavi and Family line. As with the classic line, CK Mondavi Family Select wines overdeliver, with a keen attention to detail that’s evident in every sip.

CK Mondavi www.ckmondavi.com

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NOVEMBER 2023

Sweet Chili OMG! Pretzels Sweet Chili OMG! Pretzels are a fiery sweet snack that will excite your mouth.

A true foodie’s snack, these seasoned sourdough pretzel nuggets boast a twonote tasting experience with one flavor profile hitting the taste buds first and a second wave lingering after each positively poppable bite. The Sweet Chili pretzels are no exception, starting off sweet and ending with the perfect hint of chili. These pretzel nuggets pair well with goat cheese and can be used in savory or sweet recipes thanks to their balanced seasoning blend.

OMG! Pretzels knows first impressions are everything, especially when it comes to snacking and feeding family and

Fall River Wild Rice friends. That’s why all of its bold, innovative varieties are made of only premium ingredients, are kosher certified and vegetarian/vegan. The make the perfect standalone snack, elegant enhancement for entertaining, and delicious addition to your favorite recipes.

Sweet Chili is also non-GMO, has no artificial ingredients and includes the signature crave-worthy crunch.

Once you pop one in your mouth, OMG! comes popping out!

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

OMG! Pretzels www.omgpretzels.com/wholesale

LorAnn Oils Vanilla Powder LorAnn, a leader in supplying professional flavors and specialty ingredients for the baking and confectionery industry, has launched a new clean-label vanilla powder for adding natural vanilla flavoring without the addition of alcohol.

Vanilla powder is ideal for high-heat baking applications, liquid/color sensitive recipes or recipes where you want to visually showcase gorgeous vanilla bean flecks.

This rich, and ethically sourced vanilla powder is conveniently packaged in a shaker bottle for both foodservice and home consumers. Unlike many vanillin extracts, the new vanilla powder contains no artificial flavors, alcohols, sugars or other additives. It is nonGMO, Kosher certified, halal friendly, gluten free, vegan friendly and keto

friendly. Popular applications with vanilla powder include pavlovas, meringues, macarons, frostings, ice cream and more.

“Our vanilla powder contains a single ingredient: Ground vanilla beans, and yields a deliciously creamy and robust flavor perfect for all your culinary creations,” said Marketing Communications Manager Mandy Robbins. “Since it is naturally grown and packaged in its purest form, this vanilla is rich in flavor and aroma and will add a bolder and more complex vanilla flavor to your baking applications. For best results, use half the amount of vanilla powder in recipes calling for vanilla extract.”

LorAnn Oils www.lorannoils.com

Le Gruyère AOP Do you know Le Gruyère AOP? • Le Gruyère AOP is produced using raw milk.

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

• Le Gruyère AOP is naturally gluten and lactose free.

• 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. It can be kept for more than 24 months for cheese lovers looking for an even stronger flavor.

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

What does AOP mean?

Protected Designation of Origin To be considered AOP, you have to have: • A tradition • A limited production zone • A name

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• A knowhow and a history • A product Production process has been maintained since the origins of Gruyère AOP back in the year 1115 and is strictly respected by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications.

Le Gruyère AOP www.gruyere.com

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

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

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

Stonewall Kitchen Truffle Alfredo Sauce Specialty food maker Stonewall Kitchen is bringing authentic Mediterranean flavors with a gourmet twist to your customers’ kitchens. The new Truffle Alfredo Sauce is an especially fancy find, which is imported from Italy to elevate everyday dishes.

Rich, decadent and earthy, black truffles add new savory depth to classic Alfredo ingredients such as provola cheese and garlic. Mixed together, the result is a creamy and luxurious gluten free sauce filled with international flair.

Customers will fall in love with the smooth, umami bite it brings to homemade pasta, slow-cooked risotto or

freshly baked breadsticks.

This delizioso delight can also be combined with Montebello Maccheroni and a couple of pantry staples for a baked truffle mac ‘n’ cheese that is perfectly golden brown and bubbly.

Stonewall Kitchen www.stonewallkitchen.com

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

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

From this evolution, Tortuga’s Southern Trio range was born, which consists of

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

Tortuga’s new selection of spirit cakes are inspired by America’s oldest and traditional delectable recipes and give consumers the opportunity to experience unique flavors characterized by bold notes and magnificent richness.

Tortuga Spirit Cake Company 786.817.6880

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GOURMET NEWS

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NOVEMBER 2023

SMORGASBORD LonoLife Unveiling New Face, Energy and Brand Image LonoLife, an Ohio-based brand focused on bringing consumers nutritionally rich and convenient products such as bone broth, collagen and more, has launched a rebrand and image, crafted to reflect what the brand is today. This rebrand showcases what today’s forward-thinking bone broth consumer wants, needs and expects from its favorite brands – in the bone broth category and beyond.

The new packaging and communication is being launched on shelf at retailers across the country, ideally placed to reach consumers just as the category enters its peak season. Consumers can look for new packaging, a stronger call out of key points of differentiation and a story, overall –

telling the authentic story of the passion behind two millennial entrepreneurs, committed to helping to make better-for-you eating more flavorful and enjoyable.

Consumer studies show that shoppers have made their need for industry-leading flavor, great taste, and nutrition known.

So, when they’re looking for a quick and easy, deliciously flavorful solution to get them on their way, LonoLife is there.

LonoLife was created by two friends who wanted to approach life with energy, health and holistic nutrition front of mind.

Along the way, collagen-packed bone broth has become a staple in kitchens across the world and across generations.

Today, LonoLife understands that collagen

TRADESHOWCALENDAR (dates subject to change)

Nov. 14-15

April 21-24

CFI Transparency Summit 2023

Craft Brewers Conference & BrewExpo America

Chicago. Illinois www.foodintegrity.org

Las Vegas, Nevada www.brewersassociation.org

Jan. 21-23

Winter Fancy Food Show

May 6-9

Las Vegas, Nevada www.specialtyfood.com

Food Safety Summit

Rosemont, Illinois www.foodsafetysummit.com

Mar. 3-5

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

May 13-16

Sweets and Snacks Expo

Indianapolis, Indiana www.sweetsandsnacks.com

New York City, New York www.internationalrestaurantny.com

June 9-11 Mar. 10-12

Dairy Deli Bake Seminar & Expo

National Grocers Association

Houston, Texas www.iddba.org

Las Vegas, Nevada www.nationalgrocers.org

June 16-18 Mar. 12-16

International Society of Sports Nutrition Annual Conference and Expo

Natural Products Expo West

Anaheim, California www.expowest.com

Bonita Springs, Florida www.sportsnutritionsociety.org

March 13-16

June 23-25

Tastemaker Conference

Summer Fancy Food Show

Chicago. Illinois tastemakerconference.com

New York, New York www.specialtyfood.com

March 19-21

July 10-13

International Pizza Expo

American Cheese Society’s Annual Conference

Las Vegas, Nevada www.pizzaexpo.pizzatoday.com

Buffalo, New York www.cheesesociety.org/conference

ADVERTISER INDEX ADVERTISER

PAGE

WEBSITE

Ariston Specialties

2

www.aristonspecialties.com

Fall River Wild Rice

2

www.frwr.com

Howard Products

15

www.howardproducts.com

Jasper Specialty Foods

2

www.jakesnutroasters.com

PLMA

3

www.plma.com

Stonewall Kitchen

4,24

www.stonewallkitchen.com

not only helps consumers age gracefully, but it promotes healthy organs and blood. In fact, collagen has even been studied to ease joint pain and improve overall bone health.

LonoLife offers not only bone broth with that collagen-packed goodness, but also collagen peptides in craveable flavors that enhance fans’ coffee indulgences or serve as a delectable functional beverage.

LonoLife strives to deliver bone broth that is nutritionally dense and delicious in an easy-to-consume format. Every product from LonoLife totes a strict guideline of no artificial colors, sweeteners, preservatives or flavors, bringing health-conscious shoppers a convenient, shelf-stable and nutritious solution.

Products are also made with clean ingredients in mind, with no added sugar, fish

or shellfish, and are even soy free, gluten free wheat free and containing no MSG. For health-conscious consumers of all degrees, LonoLife is sure to have the nutritious and delicious products they demand.

LonoLife’s bone broth and collagen were created to blend ancient nourishment with modern convenience so consumers can enjoy portable, powdered products any time of the day, without sacrificing flavor. LonoLife understands that in order to get the most out of life, everyday adventures need to be fueled with nutrition that keeps our bodies going as long as our minds can keep up.

Its grass-fed bone broth and flavored and unflavored collagen was designed for those who want to drink their nutrition in easy, single-serve doses and get back to what they love – refreshed and refueled. GN

Gruppo Chiarello’s Founder, Chef Michael Chiarello, Dies Gruppo Chiarello’s founder, Chef Michael Chiarello, passed away in early October at Queen of the Valley Medical Center in Napa, Calif., where had been treated for an acute allergic reaction that led to anaphylactic shock. He spent his final moments surrounded by family and friends, who respectfully asked for privacy during this immensely sad and difficult period.

“We deeply mourn the loss of our beloved patriarch Michael,” the Chiarello family said in a statement. “His culinary brilliance, boundless creativity and unwavering commitment to family were at the core of his being.

“He brought people together through the joy of shared meals, fostering lasting memories around the table. As we navigate this profound loss, we hold dear the moments we cherished with him, both in his kitchens and in our hearts. His legacy will forever live on in the love he poured into every dish and the passion he instilled in all of us to savor life’s flavors.”

Born in Red Bluff, Calif., in 1962, Michael Chiarello was not just a chef; he was a culinary visionary and a true pioneer. His culinary passion ignited in his mother’s California kitchen, where he was enveloped in the traditions of his Southern Italian heritage. Chiarello’s lifelong dream of becoming a chef led to remarkable achievements.

A graduate of the esteemed Culinary Institute of America in New York, Chiarello was a multitalented luminary. He earned accolades as a chef, vintner, specialty food trailblazer, philanthropist, accomplished author and engaging television host.

His culinary philosophy revolved around seasonal, sustainable ingredients, and he fervently supported the artisans and farmers who crafted them, fostering a culture of shared meals and unforgettable memories.

His love affair with the Napa Valley began in 1987 with his critically acclaimed restaurant Tra Vigne, which created the spirit of what would become the Napa Valley culinary scene known today.

Chiarello’s impact on the culinary world was not only through his kitchens. In 1985, Food & Wine Magazine named him Chef of the Year, a mere three years after

graduating from the CIA. In 1995, he received the CIA’s Chef of the Year Award, followed by being named Alumni of the Year in 2011.

His many cookbooks garnered recognition from both IACP and the James Beard Foundation. He revolutionized the olive oil industry with his innovative work with California olive oil in the mid-’90s with his venture, Consorzio Flavored Oils.

“Chef Michael Chiarello’s passion for food and life will forever be etched in our kitchens and our hearts,” said his longtime partners in Gruppo Chiarello. “While we mourn Michael’s passing, we also celebrate his legacy that continues with his restaurants, Bottega, Coqueta (San Francisco and Napa Valley) and Ottimo.

“In remembrance, we ask that you join us in celebrating his remarkable journey and the incredible impact he had on the world of food, wine and family by inviting you to share a meal with your family and friends to remind all of us that the bonds forged over a meal are among life’s most precious treasures.”

Dedicated to sustainability, Chiarello ventured into winemaking in 1999, creating Chiarello Family Vineyards. His smallbatch wines consistently earned high praise and acclaim. In 2000, he launched NapaStyle, a retail line of artisanal foods, kitchenware and home products that bore his stamp of authenticity.

Chiarello’s captivating presence on television endeared him to millions. For a decade, he hosted shows on PBS, Food Network, Fine Living and Cooking Channel. In 2003, he embarked on the Emmy Award-winning journey with “Easy Entertaining With Michael Chiarello.”

His culinary prowess also shone on Bravo’s “Top Chef Masters,” as well as frequently gracing our screens as a judge on Bravo’s “Top Chef” and “Top Chef Masters.”

In 2011, he participated in Food Network’s “Next Iron Chef” competition and made appearances on many television shows.

In lieu of flowers, the family kindly requests donations to Meals on Wheels, ensuring his commitment to culinary excellence and sustainability lives on. GN