Gourmet News • December 2023

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VOLUME 88 • NUMBER 12 DECEMBER 2023 • $7.00

Coffee Riding Robust Fourth Wave

• Torani Credits Its People-First Approach

BY A.J. FLICK

For Successful Employee Tenure Rate PAGE 3

• Beloved NYC Chocolate House Celebrates Centennial PAGE 5

• Seattle Amazon Fresh Becomes First Zero Carbon Certificate Grocery in World PAGE 6

• New Products End Year on Sweet Note and More PAGE 8

• Branding Up! Big League Chew Updates Packaging PAGE 11

The U.S. coffee market’s fourth wave shows no sign of waning.

Mintel credits Gen Z’s coffee preferences and the growth of athome specialty coffee drinks for the robust coffee market, specifically cool brews, bottom-up innovation and a new approach to coffee making.

According to the Specialty Food Association’s State of the Specialty Food Industry research, beverage sales in general have been growing steadily.

“The coming year will boom with sophisticated tasting singleserve, non-alcoholic fizzy and non-fizzy drinks; and coffees, teas and broths with functional ingredients for an additional

‘The Big Book of Hatch Chile’ a Full-Course Feast for Foodies

BY A.J. FLICK

• Atlanta, Las Vegas Markets Go Gourmet PAGE 12

• Featured Products PAGE 19

• Advertiser Index PAGE 22

boost of energy, clarity, focus or calming effects,” said Kanta Selke of the SFA’s Trendspotter panel.

“While coffee shops defined second- and third-wave coffee,” according to Mintel, fourth-wave coffee innovation will center around the home. Many consumers upgraded their home coffee bars during the pandemic in response to the closure of coffee shops and mandated work-fromhome policies.”

One third of remote workers own a single-cup specialty coffee brewer (such as Nespresso), compared to a quarter of non-remote workers, and 20 percent of remote workers own a pour-over coffee set compared to less than 10 percent of non-remote work-

Whether you are already a fan of the distinctive taste of Hatch chiles or want to know what all the fuss is about, a new book from the University of New Mexico Press, “The Big Book of Hatch Chile” by Kelley Cleary Coffeen has all the answers – along with 180 recipes.

Over the course of her 30 years as a New Mexico resident, Coffeen has formed strong bonds within the village of Hatch,

where the famous chiles are nourished in the verdant fields fed by the Rio Grande River in Doña Ana County north of Las Cruces in southern New Mexico.

More than a curated collection of recipes – from the beloved Hatch Green Chile Cheeseburger to Bacon and Potato Green Chile Chowder to Hatch Chile Caramel Ice Cream Shake to Chile Ham Breakfast Pie to Chile Pecan Brittle, Coffeen shares myriad ways to use Hatch chiles besides in Mexi-

I N D U S T R Y

ers, according to Mintel.

As the $107.93 billion global coffee market continues on a trajectory to reach $167.51 billion by 2027, according to Research and Markets, specialty coffee companies are distinguishing themselves by focusing on intangible factors brewed into quality products.

Dope Coffee, based in Atlanta, bills itself as a “tantalizing vibe of coffee + hip-hop,” using music to bridge the gap between generations and offering quality that appeals to everyone.

“At Dope Coffee, I wanted coffee to be a platform for a bigger conversation that breaks down

Pacific NW Grant Teaches Keeping Soil Productive

can food – though there’s a whole chapter on that as well as Mexico-inspired recipes sprinkled

Just a short drive north from metropolitan Seattle sits one of the largest and most fertile agricultural areas in the Pacific Northwest.

With cool marine temperatures, a long growing season and thousands of acres of farmland fed by the Skagit River as it flows west from the Cascade mountains into Puget Sound, Washington’s Skagit Valley is an important region for commercial food production.

An ongoing grant from USDA’s Natural Resources Conservation Service will help ensure that the rich soils and local farmers in Skagit Valley continue to thrive for future generations.

Titled “From Farmers to Soil Health Managers – Participatory Design of On-Farm Trials to Stimulate Adoption of Innovative Conservation Techniques by Historically Underserved Farmers in the Puget Sound Region,” this NRCS Conservation Innovation Grant, which focuses on soil health in the valley, is aimed at teaching local, small-scale farmers in the region how to become better managers of their farms’ natural resources through conservation practices. The four-year

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Boarderie Sets Guinness World Records Title For Largest Charcuterie Board at 769 Pounds Boarderie, a premium direct-toconsumer cheese and charcuterie brand, achieved the feat of setting a new Guinness World Records title for the Largest Charcuterie Board ever crafted.

This achievement marks a monumental accomplishment for the rapidly growing company and is a testament to its commitment to delivering extraordinary gourmet experiences to its customers.

On Oct. 4 in Palm Beach, Fla., Boarderie and its sponsors –

Columbus Craft Meats, Yupik, Celebrity Goat, Divina, The Palm Beaches, The Vineyard House, Rustic Bakery, Dufeck Wood Products and Atlas Event Rental – hosted an event to unveil the breathtaking charcuterie board that measured 20 feet by 14 feet, weighed 769 pounds and was inspired by a 169 times bigger replica of its best-selling Arte board.

Significantly surpassing the previous record, the charcuterie board featured an impressive

array of premium artisan cheeses, cured meats, flatbread crackers, nuts and dried fruits, gourmet chocolates and a globally sourced selection of olives and spreads.

The foods were generously provided by the sponsors and donated to The Lord’s Place, a local nonprofit organization aiming to end homelessness, immediately following the event.

“Boarderie creates experiences every day that bring people together around celebrations and social occasions that start

conversations and that’s what we achieved here today on a very large scale,” said Boarderie’s co-founder and co-CEO, Aaron Menitoff. “Our journey has been nothing short of incredible, and the meteoric rise of the brand in the past two years wouldn’t have been possible without our phenomenal team who all share our commitment to crafting extraordinary culinary experiences.”

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GOURMET NEWS

FROM THE EDITOR

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DECEMBER 2023

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In the world of celebrity chefs, no one has done what Chef José Andrés has done – use his celebrity to raise millions of dollars to feed victims of global natural and manmade disasters.

Coming up soon is “A Plate of Hope,” a colorful and lively biography about the famed chef and humanitarian and World Central Kitchen, which he founded to respond to emergencies.

The book, which is set to release in February, is hoped to inspire children to help out in their own communities.

“José Andrés’s love of cooking began as a young boy in Spain as he gathered the wood to make the fire that would cook the paella just right,” according to the publisher, Penguin Random House. “José loved everything about it: the sizzling olive oil, the mounds of chopped vegetables and the smell of saffron. When he left home, he realized he wanted to tell stories with food. And tell them he did, creating magic with the seeds of ripe tomatoes and pomegranates and cheese. His dreams grew until they were as big as the stars in the sky. He thought, “No one should ever go hungry.

I want to help feed the world.” And World Central Kitchen was born.

“From the earthquake in Haiti to the war in Ukraine and the Covid pandemic, José and his team at World Central Kitchen have been at the frontlines, serving more than 200 million meals and counting, and bringing comfort and hope in the darkest times.”

The book was written by children’s book author Erin Frankel

and illustrated by Colombian artists Paola Escobar.

By the way, Chef Andrés continues to innovate culinary treats – even for dogs! He was having dinner with close friends when the discussion turned (not surprisingly) to how people are brought together by quality food. So, too, they agreed, people can nourish relationships with pets by elevating their meal experience.

The result was Real Mesa, a new dog food featuring Mediterranean-inspired ingredients and chef-curated recipes. And, also no surprise, a portion of each purchase goes to World Central Kitchen.

Speaking of books, “The Big Book of Hatch Chile” by Kelley Cleary Coffeen is finally out. We featured Kelley, who is a high school classmate of mine, in the October 2021 issue of Gourmet News. She was working on the book at the time. Just talking to her, you can tell how much she loves Hatch chiles, which comes across in the cookbook. There are 180+ recipes, including how to make the famous Hatch chile cheeseburger. The one I have got to try is the Hatch Chile Caramel Ice Cream Shake. What’s not to like?

Check out the preview of “The Big Book of Hatch Chile” on the cover.

Until next year, take care and stay safe! GN

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Torani Credits Its People-First Approach For Successful Employee Tenure Rate Torani, a leading flavor company since 1925, released internal data showing its average tenure rate has reached 6.3 years, outpacing the national average by more than 53 percent. This above-average tenure rate, combined with the company’s nearly 100-year history with no layoffs, underscores that Torani’s unwavering people-first philosophy is its “secret sauce,” according to the company.

This tenure rate is even more extraordinary when put into context: Torani has nearly doubled the size of its team over the last three years, while a staggering 20 percent of Torani team members have been with the company for more than 10 years. The company expects to add another 100 positions by the end of 2024.

Torani has engaged employees by cocreating a workplace culture of caring deeply for its people and creating opportunities for team members to learn, develop and grow. This approach to employee development propels the company to thrive, as demonstrated by its wellabove-average tenure rate and double-digit year-over-year compound annual growth rate for more than 30 consecutive years.

By prioritizing individual growth for its

more than 300 team members, Torani sets the standard for steering an engaged and fulfilled workplace that’s set up for success over the long haul, according to the company.

One strategic key performance indicator is how many current team members fill open positions. Torani’s goal is to fill at least 25 percent of open roles with existing staff; the company has consistently met or outperformed this aggressive target.

“When our team members learn, develop and grow is when we really win,” said Torani CEO Melanie Dulbecco. “We use a people-centric approach with everything we do and are dedicated to creating more opportunities for our team.

“In the last year, nearly 40 percent of our

roles were filled internally by team members ready to take on new challenges, and when our team is staying with us much longer than most other companies, I know we’re on the right path,” she said.

Torani’s retention rate flies in the face of U.S. national trends.

Unemployment is at historic lows (3.8 percent as of September 2023) and more than 1.7 million new jobs have been reported by the Bureau of Labor Statistics in the last seven months, yielding new employment opportunities. At the same time, more than 480,000 layoffs took place within the same time period. Now more than ever, employees are seeking value and purpose at work.

Torani ascribes its success to its people-first philosophy that prioritizes shared success, personalized career paths and an innovative approach to professional development.

Contribution Management, a tool Torani formally began implementing in 2015, is the company’s “secret ingredient” for longterm growth, according to the company.

Unlike the traditional performance review, which focuses on the past, Contribution Management is driven by employee assessments and aspirations, and prioritizes expanding a team member’s potential and opportunities in the present and future.

“Contribution Management flips the tra-

ditional performance review on its head and creates opportunities to explore ways our team members’ careers can evolve,” said Becca Russell, chief of people and opportunity development at Torani. “Ultimately, we’re dedicated to helping our team members have as robust and varied a career as they want at Torani.

“We believe people shouldn’t need to leave to explore new roles and build new skills; their next best opportunity can be right here at Torani.”

Career Mixology is another companywide effort that contributes to Torani’s high retention rate. An internal framework created by Torani more than 30 years ago, Career Mixology actively encourages people to pursue different careers within the organization with cross-discipline learning and opportunities to transition into new roles across various departments.

“After working for many years in warehouse operations at different companies where there hadn’t been opportunities,” said Gary English, a 3Pl operations manager, “I came to Torani where it’s like family and there are opportunities for everyone. I reached a point where I was really good at my job and I wondered, ‘What’s next?’

“And that’s when I harnessed Career Mixology. Career Mixology provided me the opportunity to expand my horizons; I was able to build on my skills and learn a whole new facet of them that wouldn’t have been possible somewhere else.” GN

Southeastern Grocers Celebrates Milestone, Distributes $1M in BID Commitment Grants Southeastern Grocers Inc., together with the SEG Gives Foundation, has awarded $1 million in belonging, inclusion and diversity grants to nonprofits throughout the Southeast since 2020. This milestone includes the recipients of the 2023 Romay Davis Belonging, Inclusion and Diversity Grant totaling 40 nonprofits with missions to elevate underserved communities throughout Alabama, Florida, Georgia, Louisiana and Mississippi.

The Romay Davis Belonging, Inclusion and Diversity Grant program supports organizations that work to address racial disparities in health care, food insecurity and education, while building a more inclusive and equitable future for all. The 40 nonprofits selected for this year’s program will each be awarded a $10,000 grant with funds totaling $400,000.

Raymond Rhee, chief people officer, said, “This year marks a significant milestone in our ongoing commitment to championing belonging, inclusion and diversity, and empowering the local communities we serve.

Through our support of these organizations, we believe we can build stronger, more resilient communities for all.

“It’s our privilege to provide these grants to exceptional nonprofits that are making a real difference in the lives of our neighbors and transforming communities.

These 40 nonprofits have demonstrated an unwavering commitment to fostering positive change, and we are eager to see the continued impact they will make with our support.”

The Romay Davis Belonging, Inclusion and Diversity Grant program reaffirms SEG’s steadfast commitment to racial equity and social justice by offering qualified nonprofits opportunities to receive financial support to help level the playing field for individuals of all backgrounds. This marks the fourth year SEG has awarded grants to like-minded nonprofits in the grocer’s Southeastern footprint, with a total of 104 grants presented since its inception in 2020.

SEG’s BID grant recipient announcement follows the 104th birthday of WinnDixie associate and grant namesake Romay Davis. SEG celebrated Ms. Romay, as she is lovingly called, turning 104 years old with a birthday gathering at her Winn-

Dixie store in Montgomery, Ala., alongside her friends, family and local community.

In an era marked by restricted rights for

women and people of color, Davis consistently shattered glass ceilings by challenging society’s limited beliefs with her unfathomable accomplishments. Davis is a World War II U.S. Army veteran, NYU multi-degree scholar, New York fashion designer and model, Taekwondo Black Belt and community advocate. At 80 years old, Davis started her career with Winn-Dixie

in Montgomery to stay active and engaged; she continues to motivate others through her story and enduring dedication.

In 2022, The National WWII Museum in New Orleans recognized Davis for her contributions as a veteran of the U.S. Army 6888th Central Postal Directory Battalion and presented her with the Silver Service Medallion for her exemplary military service and exceptional leadership. The 6888th was the only all-Black Women Army Corps unit deployed overseas during World War II, and was assigned the momentous and critical task to clear more than two years’ worth of backlogged mail.

Davis’ unit was given six months to sort 18 million pieces of mail, which they completed in three months. By restoring the timely flow of mail between the front lines and the home front, Davis and the women of the 6888th significantly raised the morale that sustained troops through the final months of the war. GN

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DECEMBER 2023

Walmart Remodels 117 Stores Nationwide, Investing Billions for Re-Grand Openings Walmart celebrated the “Second Best Day” for 117 stores nationwide, the largest single-day rollout of re-grand openings in company history. The re-grand opening projects in November represent more than half a billion dollars in capital investments in local communities across 30 states.

Associates and customers were welcomed into the improved Supercenters and Neighborhood Markets with ceremonies, ribbon cuttings and family-friendly activities to commemorate the occasion.

“We’re investing more than $9 billion over a two-year period to upgrade and modernize more than 1,400 of our stores across the U.S.,” said John Furner, chief executive officer of Walmart U.S. “With nearly 90 percent of the U.S. population living within 10 miles of a Walmart, we understand how important our local stores are to customers and communities, and these construction investments allow us to create more local jobs and make it easier for our associates to get customers what they want, when they want it.”

Each store’s reopening was part of Walmart’s Signature Experience, which seeks to inspire customers and provide them with a seamless, high-quality shopping experience. Upgraded features include improved layouts, expanded product selections and innovative technology that allows Walmart associates to better support customers and make shopping more convenient and enjoyable.

Customers shopping enhanced stores can expect to see: • Refreshed interior and exterior: New paint, updated flooring throughout the

store, modernized restrooms and new fixtures and LED lighting for better and brighter line of sight throughout the store.

• New signage allowing for easier navigation while shopping in store and using the Walmart App. • More shopping carts in each store for customer convenience.

• Front end transformation: Increased check-out options, including staffed lanes and self-checkout areas.

• Larger online grocery pickup and deliver areas to accommodate growing demand and to serve more customers shopping online.

• Grab & go: New grab and go sections are being added to grocery areas for quick meal and drink options.

• Activated corners: Exciting displays are featured at the corners of certain departments to pull customers in and help them touch, feel and become a part of the space.

• Elevated departments: Transformed stores feature displays showcasing products out of their boxes, so customers can visualize fitting them into their daily lives.

• More space to discover: Walmart has purposefully created more space for customers to explore and discover what their local store has to offer.

• Digital touchpoints: New touchpoints located throughout the store help communicate the range of products and services offered online through QR codes and digital screens. For example, in Walmart’s Pets

area, customers may scan the QR code to find additional dog bed options, learn about Walmart’s pet insurance service options or have a 20-pound bag of kibble delivered to their door. •Expanded pharmacies: For easier customer access, many pharmacies have been moved to the front of the store and have been expanded to allow for new private screening rooms for pharmacist consultations and services.

• Updated customer service area for additional room, ease and comfort.

• Mother’s room with a comfortable, clean and private area for nursing mothers.

• Vision center: Walmart’s Vision Center experience is designed around the customer that offers an assortment of quality eyeglasses and sunglasses with prescrip-

tion lenses.

• New dollar shop at store entrances with seasonally relevant products.

Additionally, customers will continue saving time and money by shopping when, where and how they want through the following on-going innovations: • Walmart+: Walmart+ is a membership program designed to save members time and money on their everyday essentials and much more.

That means giving members access to great benefits like free delivery from the store, free shipping with no minimum order, a Paramount+ Essential subscription, mobile Scan & Go, member pricing on fuel, ability to earn Walmart Rewards and early access to deals. Walmart+ costs $98 per year and includes a 30-day free trial period.

• Pickup: Walmart’s Pickup option has become a favorite among busy shoppers. It provides the convenience of online shopping and allows them to quickly collect their groceries without stepping out of their vehicles. The best part is Walmart Grocery Pickup is free. Furthermore, customers using SNAP in most states have the option to avail themselves of the pickup service as well.

• Delivery: Walmart’s convenient delivery service is also a hit. Walmart has now made both pickup and delivery contact free. Express delivery – customers now have the option to have their deliveries made in under two hours.

• Walmart Pay: A touch-free way to pay. GN

DrySee Bandages Protect Kitchen Wounds Accidents in the kitchen, including cuts, are far from the ideal holiday offering. Regrettably, such mishaps are a common occurrence. This holiday season, one of the most thoughtful gifts you can bestow upon loved ones is the gift of kitchen safety by making DrySee bandages readily available to address those unforeseen cooking acci-

dents.

While conventional bandages provide a degree of protection, they may not shield against bacteria from items such as raw meat or the juices of hot peppers and citrus. Unlike standard waterproof bandages, DrySee (available on Amazon) incorporates a unique feature: color-changing technology. If the bandage seal is compromised, the outer gauze ring on DrySee bandages turns blue, serving as a clear indicator that it’s time for a replacement.

DrySee’s waterproof bandages provide a secure, waterproof covering for low draining wounds. If water or other liquids make their way

into the bandage, the gauze barrier around the perimeter of the bandage will turn from a light blue to a dark, blue color.

The color change alerts the user to change the bandage, knowing that the perimeter seal is broken. If liquid passes through the second adhesive ring and reaches the wound site, or if the wound seeps fluid, the internal gauze pad will turn a dark blue color, alerting that a bandage change is necessary. DrySee’s color-changing, liquid intrusion alert takes the guesswork out of replacing bandages because it is easy to see if the bandage is wet or dry.

DrySee bandages can help patients stay on top of wound care by alerting them

when a bandage needs to be changed instead of the patient changing a bandage whenever it “seems” like it needs to be changed. DrySee bandages can last for up to three days, so patients may even be able to reduce the number of bandage changes they need to complete during recovery.

DrySee liquid indicating bandages are waterproof, sterile, disposable, breathable and non-latex. GN

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Beloved NYC Chocolate House Celebrates Centennial This year, Li-Lac Chocolates owners Anthony Cirone, Chris Taylor and Anwar Khode celebrate the centennial of New York’s oldest chocolate house. Over the last 100 years, the brand has endeared itself to generations of New Yorkers by serving daily handmade gourmet chocolates.

It has survived the Great Depression, six wars, 17 presidents and counting – and an untold number of modern innovations by remaining true to its tradition and maintaining the same single-minded focus on product quality. It began with a single storefront and production kitchen in Greenwich Village, run by George Demetriou. It has since blossomed into six locations including a factory in Sunset Park’s Industry City, where the artisanal confections are created using original recipes and production methods from 1923.

Li-Lac Chocolates is among a small group of centennial brands in New York City. The brand has maintained its allure and enjoyed longevity by resisting aspects of modernization including the

temptation of trendy ingredients and costcutting production methods, opting instead to remain dedicated to its heritage.

Each of the chocolate house’s five generations of owners has been involved in the daily production of chocolate, taking the time to ensure Li-Lac Chocolates prioritizes quality and preserving its history over efficiency and profit. It has been dubbed “stubbornly old fashioned” and is driven by love and passion for crafting gourmet chocolates.

Over the years, Li-Lac Chocolates has broadened its selection of confections to include specialty molds and gifts, now of-

fering more than 120 items – making it one of the largest selections of gourmet chocolates in the world.

Li-Lac Chocolates ships exclusively with FedEx in the United States and Canada.

Over the past century, LiLac Chocolates has become a New York legend. While many cherished and loved historic local brands are disappearing across the city, Li-Lac Chocolates continues to thrive.

Celebrity fans include Matthew Broderick, Emma Stone, Adele, Martha Stewart, Jodi Foster, Liv Tyler, Glenn Close, Julianne Moore, Andy Cohen, Sally Field and many more.

To celebrate its centennial, Li-Lac Chocolates has released a hardcover book coauthored by Cirone, “Timeless Traditions: A Centennial History of Li-Lac Chocolates,” and a true old-school classic gourmet limited edition 1923 Vintage Collection Chocolate Gift Box, featuring four

original recipes created by Demetrious: Butter Crunch, Almond Bark, Pecan Chews and Nonpareils, which are both available in stores and on Li-Lac Chocolates’ website.

Founder Demetrious, a Greek immigrant, opened the original Li-Lac Chocolates location on Christopher Street in Greenwich Village in 1923.

Fast forward to 2023: owners Cirone, Taylor and Khoder have moved the company forward and expanded it to six locations: Hudson Yards, West Village Greenwich Avenue, Bleecker Street, Grand Central Market, Chelsea Market and a Brooklyn Factory and store at Industry City. The team has broadened Li-Lac’s selection of confections to include specialty molds including the Statue of Liberty and Empire State Building. GN

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DECEMBER 2023

Seattle Amazon Fresh Becomes First Zero Carbon Certificate Grocery in World A Seattle Amazon Fresh location has become the world’s first grocery store – and Amazon’s first building – to receive a Zero Carbon Certification from the International Living Future Institute. ILFI awarded the certification in September, and is evaluating four additional Amazon locations, which are on track to achieve this validation of their carbon-reduction efforts.

The company called the certification an important step in its Climate Pledge commitment.

The 35,000-square-foot store opened in 2022 on Aurora Avenue in North Seattle, and was built with sustainability in mind.

Its many climate-forward features include a natural-refrigerant-based refrigeration system, all-electric kitchen and hot water heating systems, electric-vehicle charging for customers and low-carbon concrete floors.

These features are hiding in plain sight throughout the store, and customers may not even realize the floors they walk on have a lower carbon footprint, for example

– yet, the store has saved over 100 tons of CO2e (carbon dioxide equivalent) compared to an industry standard grocery store since it opened.

“I couldn’t be prouder of the team and everyone involved in this achievement,” said Tony Hoggett, senior vice president of Amazon’s Worldwide Grocery Stores. “At Amazon, we’re building a best-in-class grocery shopping experience, and part of that is bringing customers more sustainable options across our stores.

“Enacting initiatives that support Amazon’s commitment to be netzero carbon by 2040, like the Zero Carbon Certification, are a win for our planet.”

ILFI’s Zero Carbon Certification is a

globally applicable standard mandating combustion-free systems, reductions in

operational and embodied carbon impacts of a building and measured achievement through demonstrated data. Its certification is a highly rigorous

standard for validating building decarbonization efforts – to achieve it, the Amazon Fresh store operations were reviewed for 12 consecutive months.

“We’re thrilled to see this leadership from Amazon,” said Lindsay Baker, CEO of ILFI. “A grocery store showing how to be accountable for all its carbon – from construction and materials to operations – is impactful from both a customer and industry perspective.”

In addition to the Seattle Amazon Fresh location, three Los Angeles-area Amazon Go locations, an Amazon Same-Day site in Sacramento and Climate Pledge Arena in Seattle are on track to receive Zero Carbon Certification from ILFI. GN

Brominated Vegetable Oil in Food Called Unsafe; FDA Seeks to Revoke Regulation The U.S. Food and Drug Administration has proposed to revoke the regulation authorizing the use of brominated vegetable oil in food. The agency concluded that the intended use of BVO in food is no longer considered safe after the results of studies conducted in collaboration with the National Institutes of Health found the potential for adverse health effects in humans.

BVO is a vegetable oil that is modified with bromine. It is authorized by the FDA for use in small amounts to keep the citrus flavoring from separating and floating to the top of some beverages.

In 1970, the FDA determined BVO was no longer generally recognized as safe and began overseeing its use under food additive regulations. Over the years, many bev-

erage makers reformulated their products to replace BVO with an alternative ingredient. Today, few beverages in the United States contain BVO. The FDA prioritizes its review of chemicals in food based on risk, science and regulatory authority. Although BVO has a long history of use in foods and was at one time considered GRAS, the FDA has continued to study it to understand any potential health impacts.

Recent toxicology studies conducted in collaboration with the NIH have given the FDA conclusive scientific evidence to support its proposal to remove the FDA’s food additive authorization for BVO, according to the FDA. The FDA cites the proposed action as an

example of how it monitors emerging evidence and, as needed, conducts scientific research to investigate safety related questions and take regulatory action when the science does not support the continued safe use of additives in foods.

California recently took steps to ban the use of four food ingredients, including BVO, in that state. The FDA is continuously reviewing and reassessing the safety of a variety of chemicals in food to ensure the science and the law support their safe use in food, including all four ingredients that are part of the recent California law.

In fact, the FDA is reviewing the color additive regulations authorizing the use of FD&C Red No. 3 in ingested drugs

and foods (including dietary supplements) under the Delaney Clause of the Federal Food, Drug and Cosmetic Act. The act prohibits the FDA from approving a color additive that is ingested if it causes cancer in animals or humans when ingested. A decision from the FDA is expected soon.

One of the key reasons for the proposed Human Foods Program transformation under way is to enhance the FDA’s review of food chemical safety. The proposed HFP would include the creation of the Office of Food Chemical Safety, Dietary Supplements and Innovation where the FDA said it intends to develop a faster and more nimble process for evaluating chemicals in the food supply. GN

Spirulina Chocolates Market to Grow to $209.04M The spirulina chocolates market size is expected to grow by $209.04 million, accelerating at a compound annual growth rate of more than 10.04 percent during the forecast period, according to Technavio’s market analysis.

Growing prevalence of malnutrition is notably driving the spirulina chocolates market. However, factors such as fluctuations in raw material prices may impede market growth, according to the report.

During the forecast period from 2023 to 2027, substantial growth is anticipated

in the offline segment. This segment encompasses traditional physical retail outlets where products are sold directly to customers. Various retail formats within the offline segment encompass supermarkets, hypermarkets, convenience stores, specialty shops, health food stores, independent retailers, drugstores, pharmacies, gourmet food shops and duty-free shops.

Europe is expected to contribute significantly, accounting for 37 percent of the global market’s growth during the forecast period. One key factor driving

market growth in Europe is the increasing consumer demand for healthier food options. With a growing awareness of health, individuals are actively seeking ways to incorporate nutrient-rich foods into their diets.

Furthermore, the e-commerce channel plays a significant role in distributing spirulina chocolate across Europe. Consumers are increasingly favoring online platforms as a convenient means to access specialty and premium products like spirulina chocolate.

This trend is attracting both new en-

trants and established players to the market, intensifying competition and driving innovation in the global spirulina chocolate market within the region. These factors collectively fuel market growth in Europe during the forecast period.

The spirulina chocolates market is fragmented, and the companies are deploying organic and inorganic growth strategies to compete in the market. The report analyzes the market’s competitive landscape and offers information on several market companies. GN

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Seasonal Sensations Torali Unveils New Menus Torali, The Ritz-Carlton, Chicago’s 12thfloor modern Italian steakhouse, has launched breakfast, brunch, lunch and dinner menus, highlighting fall and winter flavors and the freshest in-season ingredients.

Executive Chef Guenther Moreno and Executive Pastry Chef Toni Roberts lead the restaurant’s culinary program with a strong focus on local flavors. All dishes are presented in the sophisticated and luxurious style for which The Ritz-Carlton is known.

Traditional Italian dishes made with local Midwestern bounty results in hearty and approachable fare. New fall/winter menu highlights include Chicken Vesuvio ($39), Torali’s take on the Chicago classic, which has been made heartier by adding root vegetables such as turnips, celery root and parsnips, and Braised Lamb Shank ($60), featuring meat that falls off the bone accompanied by creamy Parmesan polenta, charred leeks, heirloom carrots and bourbon cranberry jam.

“The smoky flavor of the charred leeks makes it a perfect meal to finish off the day in this cold season,” Moreno said.

Other new dishes include Squid Ink Bucatini Fra Diavolo ($44), featuring scal-

lops, shrimp and mussels, inspired by the regions of southern Italy – where they are known for the shore, sun and seafood; Bone-In Rib-Eye ($97), a 22-ounce steak wet-aged for 20 days topped with truffle jus and accompanied by fall vegetables; and Galetti ($37), a pasta dish inspired by a rooster’s curved, hollow and ridged crest.

“The Galetti is a perfect fall-winter dish,” Moreno said. “The truffle cream and mushrooms give it a bit of body, but at the same time, it’s not too heavy of an entrée.”

Roberts’ recent travels to Europe inspired her latest additions to Torali’s fall/winter dessert menu. For example, the Apple Millefoglie ($14), the perfect ending to a fall meal, is a layered dessert with warm braised apples, smooth and creamy apple crémeux, crunchy cinnamon pastry and cool nutmeg gelato. A classic Italian dessert gets an upgrade with the Raspberry Swirl Cannoli ($6 each), which features house-made fried dough and ricotta filling swirled with raspberry orange blossom jam capped with crushed pistachios.

“The stuffed-to-order cannoli can be ordered by the piece for a small sweet bite or as a platter for the table,” Roberts said. GN

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New Products End Year on Sweet Note and More

BY A.J. FLICK

Who doesn’t want to end a year on a sweet note? At least we have a lot of sweet new products to enjoy this time of year – and more.

Nassau Candy has just released its Clever Candy Big Bear Pop Giant Gummy, an 8-ounce gummy bear on a stick in classic fruit flavors including cherry, apple, blue raspberry and orange. They’re perfect for gift baskets, souvenir shops and stockings.

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

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

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

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

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

“At Shari’s Berries, our mission is to inspire our customers to express themselves, connect with others, and build more meaningful relationships,” said Andrew Tweed, vice president and general manager. “Each berry in this new artisanal collection is hand dipped in small batches of Belgian chocolate and finely crafted in gourmet kitchens.”

Each offering comes in two sizes – one dozen and two dozen – with a price range of $49.99 to $99.99. The gourmet desserts are available to ship nationwide in new brown and gold-embossed packaging.

Last month, Dr. Bronner’s launched a line of decadent Magic All-One Chocolate in

three Oat Milk Chocolate flavors – Crunchy Hazelnut Butter (my personal favorite), Creamy Mocha Latte and Golden Milk Chai.

Dr. Bronner’s plant-based chocolate is made from a blend of Regenerative Organic Certified ingredients including cocoa from Ghana and Ivory Coast, coconut sugar from Indonesia and cocoa butter from Congo. The chocolate is expertly crafted by Swiss chocolatiers.

“Our new plantbased Oat Milk Chocolate offers the smooth, creamy texture and sweetness milk chocolate lovers desire,” said Michael Bronner, .

“We seek to model how chocolate can be sourced ethically, by respecting labor and the environment. By doing so we demonstrate that delicious chocolate can truly be a source of good in the world and that the companies that make it can be, too.”

The 2.93-ounce bars started landing on retailers’ shelves last month and are available online for an MSRP of $5.99 each, along with the other seven flavors of Dr. Bronner’s Magic All-One Dark Chocolate bars.

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

What’s not to love?

The bars will be available to ship in 2024 in four mouthwatering flavors: Bittersweet Symphony (bittersweet fudge and fudge chunks swirled in coffee ice cream and dipped in a rich, chocolateflavored coating), Brownie Batter (brownie batter ice cream with ribbons of brownie batter and chunky brownie dough, dipped in a milk chocolate-flavored coating), Deep Sea Treasure (sea salt caramel ice cream with caramel sea salt truffles and ribbons of gooey caramel, dipped in a milk chocol a t e - f l a v o re d coating, Let’s Dough Buffalo! (in partnership with the Buffalo Sabres, cookie dough ice cream with crushed cookie swirls and chunky cookie dough, dipped

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

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

Those stuck in the winter doldrums may take tropical inspiration from Vinut’s new line of 100 percent fruit juices with fruit pulp. Vinut’s research found that brands that make tropic fruit juice from concentrate have 20 to 30 percent juice with added sugar, water and additives in such flavors as soursop, mango, pineapple and guava. Others have 100 percent fruit juice lines made from fresh fruit or juice concentrate with fruit ranges from temperate zones such as strawberry, grape, orange, blueberry and raspberry.

This spurred Vinut to create its tropical fruit juice with highquality, 100 percent fresh fruits.

The Vinut 100% Fruit Juice With Fruit Pulp comes in four varieties: mango, watermelon, pineapple and soursop.

The products are made from 100 percent juice from fresh fruits and fresh pulp added. They’re mildly sour and naturally sweet with a typically strong aroma, delicious taste, essential nutrients and no added sugar, flavor or additives The popular all-natural, handcrafted pasta sauce company Yo Mama’s Foods has welcomed a new family member: Alfredo Sauces in three flavors – Classic, Spicy and Garlic.

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

“At Yo Mama’s Foods, we make sauces so you can gather around the table with foods that are delicious, fresh and better for you,” said David Habib, founder. He continued, “Americans love Alfredo sauces, and our culinary team worked for months perfecting this all-natural recipe made from fresh cream, Parmesan cheese and butter – just like Mama would.”

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

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

In a world where environmental awareness is becoming increasingly prevalent, food brands need to do more than just cater to taste buds, according to the folks at Humble Potato Chips. They need to appeal to the ethos of sustainability. They need to offer the promise of a better future, one bite at a time.

It’s a daunting mission, but Humble Potato Chips has stepped in to offer an answer.

At a time when most companies treat organic and sustainable offerings as a mere trend to capitalize on, Humble Potato Chips does it as an intrinsic part of its brand DNA, according to the company.

Why? Because it believes that the choices we make today, from the food we eat to the packaging we discard, shape the world of tomorrow.

To the adjectives we use to describe potato chips (crispy, tasty), Humble Potato Chips suggests adding organic and sustainable. From introducing certified compostable packaging to partnering with Whole Foods USA, sharing a commitment to sustainable products and businesses, Humble Potato Chips means what it says.

That’s a lot to ask of a snack. Be it so humble.

This fall, Virginia-based Phenomenal Spirits took its highly successful RY3 Whiskey and Ron Izalco Rum portfolios to four new European markets with a plan to continue expanding in the Asia-Pacific region.

“Since we first launched the RY3 Whiskey & Ron Izalco Rum brands in the U.S. just three years ago,”“ said founder and CEO Karthik Sudhir, “the success of both brands has fueled further expansion to 17 states across the country and provided the launching pad needed to take these two exquisite, super-premium craft brands to the global market.”

Since October, RY3 whiskey and Ron Izalco Rum have been available in Denmark through H.J. Hansen Vin A/S, in Germany through Haromex Development GMBH, in Slovenia through RR Selection and in Hungary through Premirum.

Leading the global expansion charge is Barry Sly, Phenomenal Spirits’ newly appointed international commercial manager, who is based in the United Kingdom.

Sly, who will oversee the aggressive global growth plan for Phenomenal Spirits brands moving forward, brings a wealth of industry experience to the team having worked with some of the biggest names in the beverage industry including Coca-Cola, Heineken, Fentimans, Coors Brewers and Global Brands.

“Our ambitious plans for 2023 and beyond include continued innovations that meet untapped consumer demand not only in domestic U.S. markets but also in key international markets,” Sudhir said.

“We have assembled a remarkable team of sales and marketing professionals to bring our amazing portfolio of spirits brands and phenomenal drinking experiences to consumers throughout the world.” GN

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Global Chips Market to Reach $40B by 2028 The global potato chips market reached a substantial size of $33.3 billion in 2022 and is projected to exhibit a steady compound annual growth rate of three percent during the period from 2023 to 2028, ultimately reaching $40.0 billion by 2028, according to a report from Research and Markets.

Potato chips – those thin, crispy slices of potato seasoned to perfection – have secured their place as one of the most beloved snacks across the globe. Their signature yellowish-brown color results from the natural browning of sugars in the potatoes during frying.

Furthermore, potato chips are processed and stored in a way that preserves their taste, texture and color, ensuring a long

shelf life. Packaged in airtight plastic bags, they remain fresh for extended periods, contributing to their popularity.

Driving factors for the global potato chips industry are convenience, abundant raw materials, emerging markets, organized retail and health consciousness.

Potato chips offer a convenient snacking option for individuals with busy lifestyles, reducing meal preparation time and serving as quick snacks or meal components.

The key ingredients for potato chips – potatoes, oil and salt – are readily available worldwide, ensuring a consistent supply and efficient production planning.

Developing countries are poised to drive the global potato chips market, with Westernization of food consumption patterns,

economic growth, a burgeoning middleclass population and urbanization fueling consumption.

The growth of the organized retail sector is positively impacting the global potato chips market. More companies are investing in emerging regions, resulting in increased consumption.

Potato chips manufacturers are responding to growing health consciousness by introducing healthier options with reduced fat, calories and cholesterol. Products that are gluten-free, non-GMO verified and made with natural ingredients are gaining popularity.

Potato chips are categorized into two main types – plain and flavored. Plain potato chips are the most widely preferred globally.

Potato chips reach consumers through various channels, including supermarkets/hypermarkets, convenience stores, specialty food stores, online stores and others. Supermarkets/hypermarkets are the largest segment due to their wide product variety.

The United States dominates the global potato chips market, holding the majority of market share due to snacking habits and a demand for convenient foods.

The global potato chips market is characterized by a high level of fragmentation, featuring numerous small and large manufacturers competing based on prices and quality. Key players include Pepsico, Kraft Foods, Kelloggs, Diamond, General Mills and Nestle. GN

Health Consciousness Drives Food Texture Market, Estimated to Reach $18.8B by 2028 The food texture market is projected to reach $18.8 billion by 2028 from $14.3 billion by 2023, at a compound annual growth rate of 5.6 percent from 2023 to 2028 according to a report published by MarketsandMarkets. The market for food texturizers is experiencing growth due to the increasing demand for convenience and ready-to-eat food products, especially in the developing world.

Consumers in developed countries are increasingly seeking food products that do not contain artificial or synthetic additives due to the potential long-term negative health effects. To achieve the desired texture and extend the shelf-life of products, manufacturers are turning to natural preservatives, thickeners and sweeteners.

As people become more health-conscious, they are looking for minimally processed and naturally sourced food and beverage

options.

The trend towards clean-label products is gaining momentum in the packaged food industry worldwide. Consumers are interested in knowing the ingredients and manufacturing processes used in their food products. They are also willing to pay more for products that they perceive to be clean and free of harmful additives.

Consumers are paying closer attention to labels and nutritional information when making purchasing decisions than ever before. Natural food texturizers are considered clean-label products, and this is expected to drive the growth of the overall food texture market.

By source, the natural segment dominated the food texture market.

Food texturizers have been traditionally extracted and processed from natural sources. Some of the traditional texturizers

are cornstarch, gelatin, agar agar and pectin, among others. They have been popular and are thus commercialized more in the market when compared to synthetic and semi-synthetic texturizers.

Moreover, this segment is also projected to grow at the fastest rate during the forecast because of its high demand among consumers. Consumer inclination toward food additives such as natural texturizers is on a spike due to their perceived health benefits and sustainability, thereby driving the growth of naturally sourced texturizers.

The North American region dominates the food texture market. It also plays a significant role in boosting the market growth of the food texture industry during the forecast period.

North America has a well-established food and beverage industry, with the

presence of many leading manufacturers such as Tyson Foods, The Coca Cola Company, Mondelez International, General Mills, The Kraft Heinz Company, among others.

The United States, which is a major country in North America, is also one of the top 10 exporters of cellulose and its chemical derivatives and pectin. Canada is among one of the top 10 exporters of gelatin. This reflects the high production of various types of food texturizers in the region.

The key players in this region include ADM, International Flavors & Fragrances Inc., DSM and CP Kelco US Inc. The study includes an in-depth competitive analysis of these key players in the food texture market with their company profiles, recent developments and key market strategies. GN

Fruit Vegetable Food Expo Successful in China The 21st International Fruit Vegetable Food Expo successfully concluded in October at the Yantai International Expo Center in Yantai, China, presenting a feast of fruits and vegetables to the audience.

The expo was jointly organized by the Shandong Provincial People’s Government and the Ministry of Commerce of China and hosted by the Yantai Municipal People’s Government and the Shandong Provincial Department of Commerce.

Over the past 21 years, the expo has continuously refined and upgraded alongside the industry, once again showcasing Yantai’s charm as the “Capital of Food in China” to the industry.

The exhibition area of this expo covers an area of 20,000 square meters and has attracted participation from over 500 wellknown companies both at home and abroad, according to Yantai Municipal People’s Government Information Office.

Various cities and counties at prefecture level in Shandong, such as Qixia, Laiyang, Fushan, Longkou, Laizhou, Zhaoyuan, Haiyang and so on, have organized special regional exhibition groups to participate in this event, showcasing an intensive display of distinctive high-quality products and technologies. This has further enhanced the level of professionalism at the Expo.

The three-day fruit and vegetable expo event attracted a large crowd on-site, with a wide variety of highquality products. The fresh fruits and vegetables, pre-made dishes, exhibits related to smart agriculture and various exhibitions have dazzled the eyes, providing a visual feast.

The China-ASEAN Agricultural Development and Food Safety Cooperation Conference revolved around topics such as edible agricultural product stan-

dards, sustainable trade development, promoting green growth and international trade, facilitating discussions and sharing of insights.

Activities such as the “Fruit Creative Show and Fantasies about Vegetables” DIY

and the Yantai Intangible Cultural Heritage Collection have collectively crafted a visual spectacle featuring fruits and vegetables, delighting the audience.

The 21st International Fruit Vegetable Food Expo is a combination of expo (fruit and vegetable exhibitions), conference (concurrent activities), competition (fruit and vegetable DIY activities) and art (intangible cultural heritage exhibition). It has attracted exhibitors by professional planning and operation and brought together elites in the industry through advanced technology and product promotion activities, providing a one-stop service platform for upstream and downstream enterprises in the fruit and vegetable food industry chain. GN

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Branding Up! Big League Chew Updates Packaging Big League Chew, the beloved shredded bubble gum, has updated the brand’s packaging graphics. Known for its one-of-akind stay-fresh pouch, Big League Chew’s refreshed graphics put a playful, modern spin on an iconic package.

Rooted in baseball culture for over four decades, Big League Chew has been a staple for generations of players and fans of America’s pastime. To reaffirm its place as the go-to bubble gum in 2023 and beyond, BLC’s refreshed packaging graphics introduce an all new, expanded roster of ballplayers while paying homage to the retro look and feel that consumers love.

“Our goal in re-designing the packaging graphics wasn’t to re-invent the brand, but instead to ensure that Big League Chew resonates with the new generation of ballplayers chasing their big league dreams,” said Ford Gum CEO Scott Lerner. “The new character lineup aligns Big League Chew more closely with today’s diverse baseball landscape. We are thrilled to roll out new packaging that better reflects our consumers, their values and the athletes that inspire them.”

With the exception of Outta’ Here Original, each of the Big League Chew flavors feature up to three unique player illustra-

tions. These brand-new baseball and softball players represent a more modern and energetic Big League Chew lineup, all while respecting the brand’s history and classic style. The new graphics also call out BLC’s exclusive status as the Official Bubble Gum of USA Baseball, a partnership announced earlier this year.

The refreshed Big League Chew pouches will begin hitting shelves next year, with updated graphics becoming available at retail stores during Q1 2024. Keep an eye

out for BLC’s new and improved All-Star lineup!

Design updates on all Big League Chew pouches will be revealed on Big League Chew’s social media platforms in the weeks to come, allowing fans of the iconic brand a sneak peek into the new, expanded roster of ballplayers that will adorn the packaging. GN

Braskem Wins $671K Grant to Develop Recyclable Multilayer Plastic Films Braskem, the largest polyolefins producer in the Americas and leading producer of biopolymers in the world, announced its polymer recycling technology research partnership has been awarded a $671,000 research, demonstration and development grant from the Reducing Embodied Energy and Decreasing Emissions Institute, a public-private partnership established by the United States Department of Energy.

The winning RD&D project is focused on new advanced manufacturing technology to produce sustainable and recyclable multilayer plastic films with outstanding properties for challenging applications.

The project is a partnership between Braskem America, the University of Massachusetts Lowell, Dow Chemical, and Aquapak, all of which are providing additional foundational project funding. REMADE is the first institute in the United States dedicated to accelerating the nation’s transition to a circular economy.

“Braskem is honored to have been selected among this partnership of incredibly talented innovators who are all committed to having a positive impact on our planet and our industry,” said Amanda Zani, technology platform manager, Braskem. “As a leading producer of advanced polymer solutions in the United States, with a commitment to significantly expanding the availability of sustainably focused offerings, Braskem firmly believes that this project has incredible potential for advancing our commitment to a more

circular economy, which also includes Design for Recycling technology.”

This research project seeks to develop new technologies such as a unique polyvinyl alcohol polymer, ultrasound-assisted extrusion, and water-based material separation to create high-performance films that are easily separable. In collaboration with material suppliers, the University of Massachusetts Lowell aims to reduce packaging material consumption and bolster recycling efforts.

The two-year project’s deliverables include processing protocols for recyclable films and separation methods via aqueous dissolution.

This project positions to reshape the packaging industry’s economic landscape by facilitating 100 percent material recovery.

Meg Sobkowicz Kline, University of Massachusetts Lowell professor in the plastics engineering Department said, “Our advanced film processing and recovery approach will enable low-cost separation and recovery of film components for more circular packaging. We are excited to work with Braskem and other industry partners to deliver these high-barrier multilayer films with inherent recycling advantages. It is critical that major materials suppliers and converters support and participate in this research so that innovations can be rapidly translated to industry.”

The project is well aligned with Braskem’s ambition to expand its portfolio to include 300,000 tons of thermoplastic

resins and chemicals with recycled content by 2025 and 1 million tons of such products by 2030. In addition, Braskem seeks to reduce greenhouse gas emissions in scopes 1 and 2 by 15 percent in 2030 and achieve carbon neutrality by 2050.

The REMADE Institute enables the early-stage applied research and development of key industrial platform technologies that could dramatically reduce the embodied energy and carbon emissions associated with industrialscale materials production and processing. By focusing its efforts on the technical and economic barriers that prevent greater material recycling, recovery, remanufacturing, and reuse, the REMADE Institute seeks to motivate industry investments to advance technology development and support the U.S. manufacturing ecosystem.

The U.S. Department of Energy and REMADE selected 14 projects in October 2023 with a combined total of $9.8 million in research and development funding. Since the Institute’s founding in 2017, REMADE has launched or selected nearly 100 R&D projects, representing a total combined value of nearly $100 million.

The circular economy is a sustainable model that aims to minimize waste by keeping resources in use for as long as possible, extracting their maximum value while in use, and then recovering and regenerating products and materials at the end of a resource’s life cycle. Not only does this reduce environmental impact, but it also offers new business opportunities and economic benefits, supporting innovation, job creation, and global competitiveness.

REMADE funded research projects seek to innovate industrial-scale materials pro-

duction and processing, achieving multiple positive impacts among the following target technical performance metrics, including: reducing primary feedstock con-

sumed, secondary feedstock energy and greenhouse gas emissions; increasing embodied energy efficiency; facilitating crossindustry reuse; and balancing cost and energy party.

According to the U.S. Department of Energy, manufacturing accounts for 25 percent of U.S. energy consumption at a cost of approximately $150 billion. Based on data from the U.S. Environmental Protection Agency, industry is the single largest contributor to greenhouse gas emissions in the nation, at 30 percent.

By embracing the circular economy, REMADE’s investments ensure that America’s manufacturing sector remains globally competitive while moving the nation closer to meeting the clean energy goals set forth by the Biden-Harris Administration including achieving a net-zero-emissions economy by 2050. GN

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Atlanta, Las Vegas Markets Go Gourmet Atlanta Market, the nation’s largest gift marketplace, continues its growth in Winter 2024 with some 23 updates to more than 700 sales agency and corporate showrooms, bringing a thriving selection of gift offerings to the Winter edition of Atlanta Market, running Jan. 16-22.

“Atlanta Market’s positioning as the gift industry’s premier sourcing destination continues into 2024 with the expansion of diverse resources available at Market,” said Dorothy Belshaw, ANDMORE executive vice president, chief growth officer. “With an unparalleled breadth and depth of gift products, Atlanta Market delivers the newest designs and innovations, as well as reliable best sellers for buyers – there’s literally something for everyone at AmericasMart.”

Atlanta Market’s gift offerings are available across 19 floors in Buildings 1, 2 and 3. In addition to general gift, Atlanta Market offers products in the tabletop, housewares, gourmet, outdoor living and seasonal categories. January 2024 updates include six new showrooms and 17 expanded showrooms.

Beyond permanent showrooms, Atlanta Market offers 1,400 temporary gift and home exhibitors in 30+ categories across five trade show floors at AmericasMart Atlanta.

Temporary exhibits are open Wednesday, Jan. 17, through Sunday, Jan. 21.

Las Vegas Market’s Gift & Home Temporary Exhibits will surprise and delight buyers with an expanded showcase of more than 450 new and returning brands, Jan. 28-31, at the Expo at World Market Center Las Vegas.

“Las Vegas Market’s temporary exhibits are a key destination for discovery this winter,” said Belshaw. “With six categories presenting the new and next from both established and emerging brands, buyers can experience the best of the industry at the Expo in January.”

Las Vegas Market’s Gift & Home Temporary Exhibits will be larger this winter, with an expanded floor plan filling the Expo from wall to wall with more than 450 trade show exhibits showcased in six, easy-to-shop categories: Design, Gift, Handmade, Home, Immediate Delivery

and LUXE. Gift, the largest category, features a special Gourmet Collection that concentrates tabletop, housewares and gourmet foods.

Las Vegas Market runs Jan. 28 through Feb. 1, at World Market Center Las Vegas, in Buildings A, B and C and The Expo. For Winter 2024, Las Vegas Market Gift & Home Temporaries in The Expo are open 9 a.m. to 6 p.m., Sunday, Jan. 28 through Tuesday, Jan. 30, and 9 a.m. to 4 p.m., Wednesday, Jan. 31.

Marble Coasters (Clean, cool marble creates a canvas for stylish entertainings.

Cork feet keep the worries of wear and tear out of mind.), Olive Wood Serving Spoon (Dense in texture and rich in

Exhibitors at ANDMORE Markets, including Atlanta and Las Vegas, include: Mary Phillips Designs will display whimsical cocktail napkins that come in a variety of lighthearted sayings.

Each pack contains 20 three-ply 5-inch by 5-inch napkins. Packaged in polypropylene.

Designs are ordered by the dozen for $2.65 per pack and $31.80 per case pack.

Suggested retail: $5.50.

Atlanta: B3 5-209 Danica Studio’s Heirloom collection includes a variety of designs.

Grove: Enter a quiet cluster of trees where sun-dappled shade calms the mind and nourishes the soul.

With Grove dinnerware, the scene is set for a gathering where good times can flourish.

Hanami: Ephemeral blossoms are on perennial display with the petal imprints of the Hanami tabletop collection. Rooted in the ancient tradition of flower viewing, this collection brings an everblooming freshness to the table.

Ginkgo: Moving effortlessly from a casual cheese tray to a more formal table setting, this steel serveware offers timeless style and enduring versatility. Fan-shaped leaves inspire the organic curves of eye-pleasing stoneware plates.

Other offerings include Tesselate

tone, olive wood serveware brings the warmth and enduring appeal of the olive grove to the table.), Olive Wood Salad Servers (Dense in texture and rich in tone, olive wood serveware brings the warmth and enduring appeal of the olive grove to the table.).

Also, Olive Branch Florence Placemat (Scalloped edges with contrast stitching surround a soft and slub-textured fabric, forming a collection of enlightened linens, reminiscent of the splendid city at the heart of the Renaissance.), Aquarius Oyster Salt & Pepper Shakers (Bring balance and a state of flow to the table with the harmonious lines and mellow tones of the Aquarius dinnerware collection.), Leaflet Serving Platter (A pinnate-leaf pattern feathers across the embossed and glossy surface of this botanically beautiful platter.), Buona Pasta Serving Bowl (Pass around plentiful servings of pasta from this ‘molto buono’ bowl.) and Teppi Imprint Mug

(A special wax-resist technique makes each item unique, while the ribbed texture and glaze further the tactile quality).

Atlanta: Schauben & Co Showroom, 1100 Las Vegas: Fine Lines, C1120, C1125 Lynn & Liana Designs will feature striking cheese boards, including a 20-inch Acacia mini surfboard cheese board with resin accent in Caribbean Blue.

These pieces blend gorgeous Acacia hardwood and an eco-friendly epoxy to create a one-of-akind piece of serveware for the home.

These cheese boards are perfect for serving a group of four to six people.

Cheese boards are a great gift for housewarmings, weddings or maybe just a personal treat. Serve favorite snacks for a girls’ night in, a date night with the spouse or for a get-together with friends. Perfect for that New Year’s party you’ve always wanted to throw.

These cheese boards and serving trays now come in beautiful Lynn & Liana black gift boxes to make your gift presentation even more spectacular! MSRP: $99.95 Atlanta: Harper Group Building 2, Floor 17 Atlanta Temps: Building 2, Floor 3-311 Las Vegas: Fine Lines Building C, Floor 11 Kalalou will display a selection of handcrafted and unique home decor tabletop pieces.

Crafted by hand in India, Kalalou’s Set of Two Paper Mache Oval Bowls feature a cane weaving design that makes it ideal for displaying decorative items, adding storage or simply as a natural work of art, these bowls are a decorator’s dream.

Kalalou’s checkered seagrass table runner combines natural textures with modern style to create a stunning, versatile accent that’s perfect for setting a stylish table.

Crafted from handbraided seagrass, this eye-catching runner is ideal for adding a fresh, beachy touch to any decor.

Add a hint of rustic charm to any room with Kalalou’s Set of Four Forged Iron Taper Candle Holders. This set features sturdy yet lightweight iron in a timeless green patina finish,

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perfectly combining functionality and style. Each piece is crafted to last through years of entertaining, making them perfect for creating an inviting atmosphere in the home.

Kalalou’s Hanging Acacia Wood Cutting Boards are crafted with acacia wood. This set of four is equal parts functional and stylish, and is sure to impress guests at any gathering.

Atlanta: Building 2 #1022 Las Vegas: C-604 High Point: Suites at Market Square #M2003 Accent Decor will be exhibiting in Atlanta, Las Vegas and High Point with a variety of stunning products for the home.

The Gillian taper holder, made from a mold with spray color, is designed to pair well with the Momento and Pomona drinkware collections. It has a vintage feel and fits under a 4-inch glass sleeve.

Nuovo, a shallow coupe with a pop color stem is perfect for a summer event. Its curved optic technique adds dimension and unique interest.

As lovely to display as it is functional for protecting surfaces, the Calistoga Coaster Set features four handpainted stoneware coasters with an ontrend, neutral checkerboard to add a little pattern to decor. Each coaster features a cork base and sits inside a stylish bamboo box for safe storage.

The Anza teak serving board is foodsafe, but can be used as a charger or plant riser as well. It’s hand made with slight variation in each due to natural material.

The Bacala terracotta and glazed top taper holder comes in color blocked glaze with a ribbed foot. Its unique shape is a great way to add a sculptural element to any styled moment.

The Bayberry Rattan Charger layers well under and gives texture and interest to any place setting. It’s super lightweight and versatile.

A woven cotton placemat with tassels on each end, Camino is available in both a warm brown tone with cream grid pattern and rust tone with cream grid pattern in fabric. It acts as a warm neutral base for a place setting.

Parable, a white clay bud vase with a hand-painted snake motif. Parable lay-

They come packed in a 15count display box and are perfect for gift baskets, Valentine’s Day and countertop sales.

Atlanta: Gourmet Temporaries, Building 2, 3-321

ers well with the other tabletop items.

Parable Collection artwork by Jessica Heimstra.

The natural brown terracotta Plano charger in warm tone layers perfectly with the Parable tabletop collection. It comes with a scalloped edge and dimensional details.

Atlanta: Bldg 1, 18-E18 Las Vegas: C-124 High Point: IHFC H309 Dillon Candy Company is excited to announce the latest addition to its snack size lineup: Snack Size Milk Chocolate Pecan Caramel Clusters. Now available

in a convenient 2 . 1 ounce package, t h e s e clusters offer the same delectable taste in a smaller size.

Featuring the signature combination of roasted pecan pieces, caramel and rich milk chocolate, these clusters provide a satisfying and indulgent snacking experience. The playful red and white striped packaging adds an element of excitement to this convenient treat.

A linen creations specialist for more than 20 years, Haomy translates the most beautiful natural lights into exclusive designs and high-end collections.

Haomy decoration ranges offer wide color selections and unique prints.

In Las Vegas, Haomy will showcase its new fall/winter collection including the Calvi tablecloth; Lavezzi, Kyoto and Piana aprons; a variety of kitchen towels, placemats and tablecloths; Luri table linen; Mykonos tablecloths and Piana tablecloths.

Las Vegas: E-1713 GN

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GOURMET NEWS

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DECEMBER 2023

Restaurant Employment Gains Seen

BY A.J. FLICK

At the beginning of 2023, the restaurant industry saw more than 26 months of employment gains, yet restaurants were still below the early pandemic peak in February 2020, according to the U.S. Bureau of Labor Statistics.

Yet as 2024 dawned, the National Restaurant Association projected that the foodservice industry workforce would grow by 500,000, for a total industry employment of 15.5 million by the end of 2023 – surpassing pre-pandemic levels.

Overall employment of food and beverage serving and related workers is projected to grow 2 percent from 2022 to 2032, about as fast as the average for all occupations, according to the U.S. Bureau of Labor Statistics. About 1,026,200 openings for food and beverage serving and related workers are projected each year, on average, over the decade.

Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

Full-service restaurants saw the most job losses during the pandemic and will be the slowest to recover. Limited-service restaurants are 15 percent above February 2020 levels while quick-service and fast-casual restaurants are slightly above their levels.

Restaurant staffing is notoriously fluid – with constant turnover largely due to the youth of workers and their availability to work. But the pandemic brought the industry to its knees as lockdowns and health concerns caused eateries to shut down, if not permanently, then temporarily or with reduced hours.

“The last three years have been challenging for a number of reasons,” said Eric Holwell, senior vice president of strategy at Bayard Advertising, which helps food industry leaders such as Panera, Panda Express and Pizza Hut hire talent.

“Restaurants were on the front lines of the pandemic, so a lot of people in those jobs would potentially be exposed to illness or when co-workers stay at home, that creates a lot of stress and anxiety,” Holwell said. “There was not enough staff to help customers or customers didn’t understand why service was slower, so that led to frustration on the customers’ side as well as frustration on the employees’ side.

“Then there was competition from those offering higher paying jobs,” he said. “It’s getting a little easier than it was.”

Then there was the Great Resignation, when millions of Americans working in the restaurant industry left it altogether. Holwell said some 80 percent of the restaurant workforce questioned whether to continue working in the industry as the option of working from home appealed to those wanting a safer environment and a job with less stress.

“Another thing that happened is that because of restaurants having to cut back their hours, there were not as many shifts, so the employees were not making as much money,” Holwell said.

Many restaurant workers are part-time employees, so the lure of gig work such as ride sharing or delivery service, in which the hours worked are tailored to the person, drew workers from the restaurant industry, Holwell said.

“There are two things that restaurants need to focus on,” Holwell said. “One is the work environment, providing the safest and best work environment you possibly can.

“Sometimes, it can be simple things, such as having sanitizer policies in place to help prevent people from getting sick.

We don’t see as much COVID now, but better work environments are appealing to attract employees,” he said.

“The other thing restaurants can do – and this is probably more important – is to create a quick way to hire people,” Holwell said. “If somebody is applying for one job,

they’re applying to five or six jobs that week. Whoever responds first, whoever responds best wins that candidate.

“If you have a lot of friction in the application process, you’re going to have a very hard time hiring over and over again.”

That makes hiring in a turnover-rich industry more difficult, even without a pandemic, he said.

“The application and hiring process should be as simple as possible,” Holwell said.

Restaurants can streamline the process by having a system that lets the applicants choose from approved interview times, he said. Technology also can help screen qualified candidates from unqualified applicants.

In addition, having an automated reminder process, in which the applicant is sent a message confirming the interview appointment, reduces time wasted due to no-shows.

Bayard works with clients to post jobs in online sites such as LinkedIn and ZipRecruiter to speed up the process of recruiting candidates. Restaurants on their own need to be aware of an application process compatible with mobile devices.

“Right now, advertising jobs in the right places is important,” Holwell said. “Ninety percent of restaurant workers want to apply over a mobile device.”

As an industry, Holwell said, restaurants should address wage disparity.

“Restaurants need to make a profit.

They need to pay bills,” Holwell said. “It’s one of those tough business decisions, to pay a competitive wage, but it helps in recruitment.”

If inflation slows, he said, wages could grow, which would in turn slow down the turnover rate and might not require increasing product costs.

Sometimes, restaurants can offer incentives to compensate for a lower wage, Holwell said, from health care to training for management.

“It’s good as long as that is extra obvious to the candidate when applying for the job,” he said. “They would have to know up front when they’re applying for the role.

The candidate could decide to work there if in two years, they could reach management level. That means more stability and that’s what people want, a stable job.”

Holwell called Oregon-based Black Rock Coffee a perfect example. Black Rock is expanding quickly across the West and Southwest and having no problem staffing its cafes with young employees eager to learn management skills.

“There definitely is a huge amount of young people who, if given the right opportunity and have a coach to see them through it, they take off,” co-founder Jeff Hernandez told Gourmet News. “It’s so humbling to see young people, especially young ladies, succeed. It’s super impressive for my daughters to see the impact they can have in the world when they take it into their own hands.”

Enterprise Rent-A-Car and Marriott Hotels are good examples of non-food companies that are famous for their management growth programs, Holwell said. Marriott, for example, tells people hired as front-desk clerks if they stay for a few years, they could be general manager of the property.

“And the pay for that is significant,” he said. “They have the opportunity for a long-term career with a salary that will support buying a car and home.”

Bayard’s clients typically have thousands of jobs to fill, so smaller restaurants or restaurant groups can’t rely on the company’s resources. Sometimes, though, smaller businesses have an advantage over bigger ones when it comes to introducing new systems to help with recruiting, Holwell said.

“Smaller businesses can be more innovative, more nimble than larger companies,” he said. GN

USDA Beefs Up New Farmer, Rancher Training The U.S. Department of Agriculture is investing $21.6 million in scientific research for small businesses to further develop transformative agricultural solutions and nearly $24 million investment across 45 organizations and institutions that teach and train beginning farmers and ranchers.

“Investing in the professional development of our nation’s newest farmers and ranchers will help our food and agriculture sectors to flourish from the ground up,” said Chief Scientist Chavonda JacobsYoung, USDA’s Under Secretary for Research, Education and Economics.

“Strengthening and growing our next generation pipeline is vital to the continued success of American agriculture and prosperity of rural communities.”

This investment is part of the National Institute of Food and Agriculture’s Beginning Farmer and Rancher Development Program that supports a wide range of professional development activities across an array of important topics for new farm-

ers and ranchers, such as managing capital, acquiring and managing land and learning effective business and farming practices.

“We recognize that beginning farmers and ranchers have unique needs for education, training and technical assistance.

Their success, especially in the first 10 years, often hinges on access to reliable, science-based information and the latest educational resources so they can improve their operations’ profitability and sustainability long-term,” said NIFA Acting Director Dionne Toombs. “This investment will benefit a rising generation of beginning farmers and ranchers that truly reflect the tapestry of American agriculture and the many diverse communities we serve.”

USDA is investing in small businesses, particularly rural and agricultural enterprises, because they play a vital role in the American economy, Jacobs-Young said.

“They embody the entrepreneurial spirit that America was built upon. This latest

investment strengthens federal research and development support for small businesses, including women- and minorityowned businesses, and enhances USDA’s efforts to rapidly scale innovation across the food supply chain.”

The investment is part of the NIFA Small Business Innovation Research program that targets early-stage private-sector projects. Grant funding will support 34 research projects that propose innovative and disruptive solutions on topics ranging from food science and nutrition to natural resources conservation.

“The projects we’re supporting demonstrate scientific originality, technical feasibility and strong commercial potential,” Toombs said. “With this research, our small business partners are helping solve some of our most vexing agricultural problems.”

Funded projects include innovation in cleaning soft-serve ice cream machines.

Improperly cleaned soft-serve ice cream

machines can be a source of contamination and foodborne illnesses. Inventherm of Baton Rouge, La., is developing commercial soft serve ice cream and slush machines that use a novel, more cost-efficient sanitizing process. The process eliminates contamination and will save machine owners thousands of dollars annually. This Phase II funding will allow an advanced prototype to be built and brought to the commercial market.

Another project seeks to help the pear industry deliver ready-to-eat fruits to consumers. Mirtech Inc. of North Brunswick, N.J., has developed a “dual-regulator system” that will provide new market opportunities otherwise unavailable to the pear industry due to consumer dissatisfaction with either over-ripening or under ripening of pears. The system will not only provide “ready-to-eat ripeness” at the retail level, but will add 10 to 12 days of shelf life to benefit both retailers and consumers. GN

GOURMET NEWS

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DECEMBER 2023

15

Consumers Continue to Demand Transparency

BY A.J. FLICK

Fresh food is at the intersection of trust and transparency, according to Deloitte Insights.

“Consumers love fresh food, but grocery retailers are not always on the same page about needs and preferences,” Deloitte researchers say. “Supply chain data, transparency and trust may create better alignment and open the door to new opportunities.”

Consumers’ hunger for fresh food and the knowledge of where it was grown or raised. They want to know that the farms and companies who produce the food have done so responsibly. Consumers also want fresh food when they want it.

Companies like Square Roots, founded in 2016 by technology and impact entrepreneurs Tobias Peggs and Kimbal Musk, are answering these demands with innovative ways of producing food.

“People all over the world want food from all over the world,” Peggs said. “The current food system does a good job of getting food to them.”

In 2019, the most desired food in Pegg’s homeland, the United Kingdom, was bananas.

“Whilst I love the U.K.,” Pegg said, “I don’t love the climate. Bananas don’t grow there.”

Bananas do grow in the United States, which exports them to countries including the United Kingdom, in a lengthy and costly process.

“In all that travel, what you find out is that almost 40 percent of food is wasted along the way,” Peggs said, “and that doesn’t take into account all the environmental impacts from shipping food all over the place.”

What if, Peggs and Musk asked themselves, instead of shipping produce around the world, they “shipped” climate

data to somewhere the produce could be grown?

For example, Peggs said, Genovese basil, grown in northwestern Italy, is considered the best quality basil. A study matched the peak basil-growing season to climate conditions in Genoa.

“We could recreate that climate, where we could get food to people from all over the world and completely eliminate the transport.”

An indoor farm, to be specific, would work, where the crop could grow year round in the same conditions where it grows best.

“It’s always peak basil growing season even in February,” Peggs said.

“You can bring the supply chain down to tens of miles for fresh food delivered the same day it’s harvested, a high-quality product hugely more efficient for carbon emissions.”

A system of indoor farms situated near cities would, in essence, bring the farms to the people who want farm-fresh food.

Eliminating the time it would have taken to ship the produce means Square Roots products have a longer shelf life. Rather than a few days, Square Roots produce has a shelf life of weeks.

Peggs and Musk bought a shipping container – wouldn’t it be great if it used to ship produce between countries? – and set it up in Brooklyn, N.Y. Square Roots, a play on the boxes the produce is grown in and the founders’ background in mathematics, is operating indoor farms in Grand Rapids, Mich.; Kenosha, Wis.; Springfield, Ohio; and Shepherdsville, Ky. Each time Square Roots set up shop, its founders took advantage of emerging technology to make improvements.

“Every new farm got even better,” Peggs said. “The newest one in Kentucky is fully

automated. Harvesting in the earlier facilities has to be done by hand. It’s taken a long time to understand the hand-harvesting process, but do it in a way that maintains the length of the stem, the leaf, the cut of the stem that maintains the plant quality.”

To help gauge the quality of the produce, in addition to its technological standards, Square Roots enlists chefs for tasting panels.

“The taste test is most important,” Peggs said. “If it doesn’t taste good, nobody cares what science you’ve done. Number one is, does it taste good? We’re proud of our quality.”

Since the farms are hydroponic, no pesticides are ever used, which also means the

produce is easier to wash. Square Roots uses a closed-loop recirculating system in which nutrients are added to the water and fed to the plants. Because the water is recirculated, Peggs said, the system uses 95 percent less water.

The downside of growing hydroponically, Peggs said, is that the company can’t get certified organic, since it depends on soil health. But the upsides of the Square Roots farming greatly outweigh any disadvantage like that.

Partnering with a large food distributor means the produce can go straight from the farms into trucks and into the hands of chefs within hours.

Thanks to Peggs’ background in AI, the company uses technology to decide which crops are most efficient and feasible to grow. For instance, it’s more economic to produce a lot of leafy greens for salads than a turnip that sucks up more energy.

Square Roots uses a smart-farm technology to control the climates within the container farms, from temperatures to LED lighting. The company allows customers to trace the produce “from seed to shelf,” through its website.

Square Roots products include basil, cilantro, dill, parsley and salad mixes: Arugula, Crispy Leaf, Super Mix and Spring Mix. “More people are asking the question of where their food is coming from,” Peggs said. “Starting about 10 years ago, the idea of ‘local food is real food’ became a mega trend. It’s not a hipster thing, it’s a national megatrend.

“We think of our customers as being one of two types,” he said. “One is a supermarket shopper and the other is a chef.

What they both really love is surety of supply.”

Whether it’s a pandemic breaking the supply chain or a hailstorm that wipes out a crop, Square Roots has eliminated such threats to its supply chain and claims “industry-leading transparency.”

“God forbid there’s a problem,” he said, “customers can literally scan to see all the way back what happened.”

In the end, Peggs said Square Roots wants its customers happy with the quality of the food and its employees happy with what they are doing.

“We have a wonderful team,” he said.

“What I love about it, we have technologists, farmers and financial modelers all getting into a room to solve a particular problem.” GN

ProAmpac Produces Pouches Containing Recycled Material ProAmpac, a leader in flexible packaging and material science, has launched ProActive PCR Retort pouches containing postconsumer recycled material. This new offering is just one of the many options ProAmpac’s ProActive Sustainability platform provides retailers and brands looking for innovative solutions to meet their circular economy goals.

“At ProAmpac, we understand the importance of sustainability to our customers. ProActive PCR Retort pouches use less virgin resin than conventional pouches. By reducing the environmental impact of our packaging, we are empowering our customers to make sustainable

choices aligned with their goals. Together, we’re forging a path towards a more sustainable approach to packaging,” said Charles Golub, food and beverage market manager.

ProActive PCR Retort pouches offer uncompromised performance, specifically designed for products requiring ultra-high barrier and high-heat resistance, such as shelf-stable ready-to-eat proteins. The innovative technology ensures the pouches consistently uphold functionality, durability, and food safety throughout the retort and distribution processes.

ProAmpac’s proprietary processing techniques result in pouches that meet strin-

gent quality standards while exhibiting eye-catching graphics, providing a strong shelf presence.

Bob Flaherty, senior director of product development for North America, said, “ProActive PCR Retort pouches excel in maintaining filling line efficiencies, mechanical performance and food shelf-life without compromise. Offering superior barrier protection throughout the retort process preserves freshness, and these pouches provide excellent tear performance for an enhanced consumer experience. Their resistance to flex cracking ensures optimal product protection.” GN

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Coffee Continued from PAGE 1 barriers,” founder Michael Loyd said.

“My first mission is to inform and educate about the culture of coffee.”

As Oregon-based Black Rock expands its presence across the West and Southwest, its principle of empowering young employees has proven successful – for the employees and the company.

“Obviously, you hear a lot of generational talk about work ethic and I wouldn’t say it’s untrue,” said co-founder Jeff Hernandez. “But there definitely is a huge amount of young people who, if given the right opportunity and have a coach to see them through it, they take off. It’s so humbling to see young people, especially young ladies, succeed. It’s super impressive for my daughters to see the impact they can have in the world when they take it into their own hands.”

Two Gen Z women who met as baristas while working their way through engineering school saw their peers were driving the so-called “fourth wave” in specialty coffee in an industry that all but ignored them. Their solution was Transcendence Coffee, coffee syrups with flavors beyond syrups on the market and a quality coffee blend.

“We wanted to appeal to Gen Z consumers,” said co-founder Mitalee Bharadwaj, “and that’s also us, so we were perfect to understand our own consumer, not only for things on a basic level, but for sustainability, using glass bottles with recyclable material and sourcing spices globally.

We’re women-owned and we do make an effort to use a supply chain that does appeal to Gen Z consumers, who are very conscious about consumption.”

Loyd, whose love of coffee carried him through his career in the Marines and as a coffee shop owner, is never far from his favorite beverage.

“I have a hot cup in front of me now,” he said. “It’s a bit frigid here in the warehouse.”

A year ago, Loyd was shivering in his garage, roasting, grinding and bagging Dope Coffee. It’s a testament to his hard work and Dope Coffee’s appeal that it’s in full production.

“It’s going well,” Loyd said. “The coffee culture mindset was something I stumbled upon a few years back. Coffee primarily was viewed as a commodity that gets you through the day and wakes you up.

“Things began to shift here recently, especially with single-origin, specialty grade coffee. What we’re doing now is bringing culture to the front.

“American coffee culture is young,” Loyd said. “This country is young, less than 300 years old. From the 1920s to 1940s, Folgers was in the first wave of coffee in America.”

For decades, most American coffee culture centered around dark-roasted coffee blends – no single-source coffees in sight.

“People are still drinking Folgers today,” he said. “My mother drank Folgers. That red can is burned into my head. Folgers is coffee.”

The second wave came courtesy of Howard Schultz, who took a Northwest re-

GOURMET NEWS gional coffeehouse that specialized in premium single-origin coffee, Starbucks, national then global. Swept up in the second wave was the hipster coffee scene, places to hang out between work and home and even work there.

“The third wave is where I jumped into the coffee game,” Loyd said. “The third wave is where we took the specialty offerings of a Starbucks and went to town.”

If robusta arabica defined the first wave, by the third wave, arabica was being sourced by small, sub-tropical regions including Burundi, Ethiopia and Kenya.

“They can’t find it on the map, but the nomenclature has become part of the culture,” Loyd said.

“In the third wave, we’re not trying to disrupt. That doesn’t necessarily feel that genuine to me,” he said.

Loyd believes one of the reasons for a surge in coffee drinking is a trend away from alcoholic beverages.

“Being in the Marine Corps, I had a lot of emotional issues and I was consuming a lot of alcohol. So I pushed back and focused on coffee. I have my rituals, but I always make coffee and no matter which form it takes as I continue through the day, it’s a positive buzz.”

After leaving the Marines, Loyd spent a couple of years serving coffee directly to customers at two small cafes. But the pandemic caused him to reconsider his path forward in the coffee trade. He began developing concepts about coffee culture among friends until he was ready to launch Dope Coffee.

With crowdfunding in the first round and a private investor in the second, Loyd took operations from his garage to a coffee brewing facility with a bigger roaster and automated packaging machine.

“There are a lot of things I didn’t know and I made a lot of first-timer mistakes,” he said.

From getting third party certified to ordering bags to navigating the retail world, Loyd learned and Dope Coffee grew, to where a chief sales officer recently was added to enhance retail sales.

“That was huge in terms of bringing in knowledge and capability to the team.”

Loyd’s industry research included looking into Black Rifle Coffee, another veteran-owned specialty coffee company.

“They’re all about the military, that’s a culture,” Loyd said.

While Loyd relates to Black Rifle Coffee founder Evan Hafer, Black Rifle’s culture on the outdoors and gun ownership isn’t for him.

“For me, even as a veteran, I’m not an outdoor, gun-type guy. I served eight years and was deployed, but I don’t identify myself as that. I love hip-hop concerts, that’s the culture I’m from.

“In my opinion, one of the most diverse moments you’ll ever see in America is a

hip-hop concert,” Loyd said. “Probably more than any other genre, you’ll find these diverse groups evenly dispersed.”

Hip-hop has taken a permanent spot in popular culture, from TV commercials to the Super Bowl halftime show.

“You can’t go anywhere without hearing it,” he said.

Yet Loyd believes Dope Coffee can have wide appeal.

“We’re a Black-owned company, but it’s not just for Black people to drink. We want to share it with everyone.”

This year, Loyd is ramping up for a retail push to get Dope Coffee on as many shelves and in as many homes as possible.

Black Rock Coffee was founded in 2008 by two late 20s friends, Hernandez and Daniel Brand, who dreamed of walking the path of Steve Jobs and Steve Wozniak, building Apple Computer from their garage into a global giant – only with coffee.

One big problem, though. They were in Portland, Ore., where there were five coffee shops within a radial mile and not far from Vancouver, Wash., which has the most coffee per capita in the United States.

They hit on the idea of bringing quality Oregon coffee to places such as Chandler, Ariz., which has 1.5 coffee shops per radial mile, a strategy that is working. In 2021, Black Rock was named the fastest growing private company in Oregon by the Portland Business Journal. There are more than 115 Black Rock Coffee Bars in Arizona, California, Colorado, Idaho, Oregon, Texas and Washington.

But Black Rock Coffee’s biggest differentiator came with its approach to its workforce. They watched as young employees worked their way up from being a barista to managing a store.

“We thought how cool that was and found ourselves wanting to bring others into the Black Rock team,” Hernandez said. “What a gift it is knowing what someone is capable of, seeing their hard work and seeing that hard work rewarded.

“The first part is to find these young people who have that fire in their belly,” Hernandez said.

Black Rock Coffee encourages growth and provides support for young employees looking to move up. About 70 percent of Black Rock Coffee Bar employees are female.

Hernandez said customers notice the results of the company’s work ethics.

“People feel it,” he said. “They walk in and there’s something they’re very aware

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DECEMBER 2023

of, that the stores have that right cultural energy and flow. The closest thing that’s parallel is a bar, like Cheers, where everybody knows your name.”

Transcendence founders Bharadwaj and Lisa Yala saw coffee as a way to bring a bigger variety of flavors – particular cultural flavors – to beverages they served as baristas.

“One of our favorite parts were the seasonal menus,” Yala said. “We could experiment with recipes and our customers loved them. But then you would look at the board and see flavors that lacked variety.”

As the two women began discussing launching a line of flavored syrups, they didn’t have to look farther than their own family backgrounds.

“That’s why we launched Algerian Baklava and Indian Gulab Jamun, mine being Indian and Lisa Algerian,” Bharadwaj said. “We couldn’t find flavors beyond hazelnut, vanilla and caramel and another big thing in terms of quality, people don’t want chemicals.”

Transcendence uses whole spices with no artificial additives.

“You don’t feel like you’re drinking imitation flavor,” Bharadwaj said.

The Algerian Baklava Syrup is a twist on the popular dessert with notes of orange blossom and honey. The Indian Gulab Jamun Syrup was also inspired by a traditional dessert with notes of cardamom, saffron and rose.

Coffee House coffee blend, designed to pair with other syrups or on its own, has tasting notes of sweet chocolate, stone fruit and candied orange, with ingredients sourced from Chiapas, Mexico; Sierra Nevada, Colombia; and Honduras.

From experimenting in their kitchens with recipes to being able to put the syrups into production, the women are now focused on scaling up the product line to distribute widely in shops, boutique stores and online.

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

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

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

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

After all, Thatcher noticed, tea and coffee are the most consumed beverages globally. However, tens of millions of people

GOURMET NEWS

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DECEMBER 2023

around the world are forced to work under horrific conditions for pennies on the dollar earned by corporations for their labors.

“Many tea workers lack basic necessities like water, toilets, housing and sufficient food,” said Genevieve LeBaron, professor of politics at University of Sheffield, who has spent years researching forced labor.

“Plantations can be very isolated and while plantation owners have an obligation to provide and maintain these services and goods, in practice, they often don’t. Tea workers are paid so little that they have no other way to secure these things themselves.”

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

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

According to Design for FREEDOM, forced labor and human trafficking is a $150 billion industry worldwide. Construction is literally the foundation of the illegal industry, accounting for $12 trillion itself.

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

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

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

And now, partner companies can help with the cause by offering signature Grace Farms coffees and teas in foodservice packaging meant for offices, events, catering, hospitality and cafeterias. Grace Farms also started a corporate gifting program ranging from $28 to $99 with customized packaging options.

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

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

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

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

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

The Drips coffee line includes River Roast with undertones of chocolate and tropical fruit in a medium roast, Single Origin Ketiara grown and harvested in Indonesia with hints of cocoa and cedar and Single Origin Asoprosierra from Colom-

bia’s Sierra Nevada de Santa Marta cultivated by the woman-owned Asoprosierra co-op.

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

Simone Ispahani’s faith and travels shaped her childhood and eventually led her to create a gourmet coffee company with a serious mission.

“I was born in Colorado and grew up all over the world,” said Ispahani, CEO and founder of Social Brew, whose journeys include such countries as the Netherlands, Australia and Hawaii. “It’s been a huge blessing and a privilege to me. Traveling really expands your perspective on other people. It makes you more adaptable and just more open minded and open to new experiences.”

Social Brew takes advantage of Ispahani’s home of choice: Hawaii. There are four coffee products so far: Kona, Waialua, Hawaiian Blend and Decaf Brazil.

The Kona is 100 percent single-origin, a mild Arabica with a bright, smooth finish and semi-sweet flavor. A combination of Kona’s high elevation, mild weather and mineral-rich volcanic soil give Kona its trademark flavor, which is rich but with no bitter aftertaste. Being single-origin, consumers are assured of more transparency and higher quality of coffee beans.

“A lot of brands say 100 percent Kona, but they’re only 10 percent,” Ispahani said. “We have 100 percent Kona and we take pride in that.”

The Waialua is also 100 percent single-origin, a mild Arabica with a sweet flavor.

The coffee is similar to Kona, but comes from the Waialua region on the north shore of Oahu. The region produces only 160,000 pounds of coffee beans annually, so it’s not unusual for the stock to run out.

The Hawaiian Blend is a rich, Arabica blend with a sweet, nutty flavor. The beans are a mixture of Supremo from the Huila region of Colombia and Oahu’s Waialua.

The Decaf Brazil is another mild Arabica, a dark roast with a hint of sweetness and a chocolatey, mellow flavor.

The beans come from the Santos region of Brazil and are decaffeinated using the Swiss method in which ionized water is used to extract the caffeine without taking away too much flavor.

Last Christmas, Ispahani launched a line of scrumptious pancake mixes, too, in four flavors so far: Mochi Pancake Mix, Guava Pancake Mix, Coconut Pancake Mix and Macadamia Nut Pancake Mix. As with many contemporary entrepreneurs, Ispahani created Social Brew – “Coffee that goes beyond the cup” – as a product that not only awakens the senses, but “awakens humankind to be its best.”

Hold on to your hats, now. Ispahani do-

17 nates 50 percent – yes, half – of the profits to two nonprofit partners.

“It’s important to me that it’s not about profiting off people, but helping to make a statement, investing in the world,” Ispahani said.

“Everyone thinks I’m crazy, but I did the research and the numbers and it’s important to me,” she said.

Her choice of partners also might raise eyebrows: Beautiful Feet Wellness, which offers wellness services for people who have been freed from human trafficking, and Ho’ōla Nā Pua, which is committed to prevent sex trafficking and provide care for children who have been exploited.

Ispahani noted that while human trafficking is often associated with the sex trade, forced labor is most often the motivation for trafficking. Earlier this year, news broke within the U.S. meat industry that child labor was rampant in plants.

Ispahani’s desire to run a socially responsible company is rooted in faith.

“I was raised with a background in faith,” she said. “It’s always been a part of my family.”

So when it came time to go to college, Ispahani chose Biola University, a private nondenominational Christian school in La Mirada, Calif., where opportunities to learn about social justice abound in clubs

and lectures. While attending a lecture with a friend during one such “awareness week,” Ispahani’s worldview was inalterably shaken.

“By the end of the lecture, I was sitting on the edge of my seat,” she recalled.

“Once you hear it, it can’t be unheard.”

The speaker had addressed the global issue of human trafficking. Ispahani was so intrigued that she dove into research

and sought internships and other work in the anti-trafficking movement. In her senior year of college, she led a trip to India with trafficking survivors.

You might be wondering what any of this has to do with gourmet coffee.

“When I was getting ready to graduate, my dad and I did our favorite thing, which is going out to try different coffee shops back home in Hawaii over spring break,” Ispahani said. “We were at a new coffee shop and he said, ‘What do you think you’ll do next?’

“I wasn’t quite sure,” she said. “I knew I wanted to do something in the anti-trafficking space. Then it came to me to merge business and nonprofit work.”

Ispahani imagined a brick-and-mortar coffee shop that partnered with Hawaiian nonprofits that work with women ready to re-enter the workforce after surviving trafficking.

“That’s where I saw the most impact I could have, in the journey from rescue to rehabilitation – what happens after that?”

After being laid off from a job, her father encouraged her to revisit the idea of a coffee business with a social justice mission.

Then something happened called a global pandemic.

“I don’t know if I was ready,” Ispahani recalled. “I mean, the world is burning to the ground, is it the right time to start a business?

“I kind of settled on that there’s never a right time to go for it,” she said with a small laugh.

“Thankfully, I had support and I was self-funded through savings.

I definitely decided to see where this takes me.”

It isn’t lost on Ispahani that she has managed to combine a beverage that millions seek comfort in with a social cause that makes many people uncomfortable.

“I don’t like discomfort,” she said. “I don’t like dark issues. I don’t want to be a downer.

“It may sound cheesy, but I think coffee can be a conduit for change. It can take you on a journey, maybe not on the front lines, but it can still make a difference for women’s and children’s lives.”

Pairing coffee with a serious social cause invites people to have conversations over a cup of coffee, which can make a serious topic not so scary, Ispahani said.

Ispahani hasn’t given up on the idea of having an actual coffee shop, but she’s got lots of other ideas, too.

“I’m definitely thinking of expanding in the future,” Ispahani said. “I’d like a line of flavored coffee. My roaster does CBD coffee – that’s very big in Los Angeles and here.

“I love vanilla so maybe a vanilla flavored coffee among other flavors.”

Ispahani is mulling over an idea to have sampler kits and travel packs – “As long as you’ve got hot water, you’re good to go.”

Recently, she looked into retro-fitted bikes with coffee machines as well as the idea of getting a vintage milk truck that can park at markets or along a beach. GN

18

Hatch Chile Continued from PAGE 1 throughout the book.

Coffeen, a New Mexico State University professor, culinary expert, food consultant and author of five Mexican cookbooks, takes time to walk readers through the history of Hatch chiles and why they’re so popular. She even details how she prepares for bringing Hatch chiles home, the roasting process and storing them in the freezer.

“It has a strong following among celebrity chefs, politicians, actors and restaurateurs, but more importantly, it is beloved by people just like you and me,” she writes.

Boarderie Continued from PAGE 1 “Columbus Craft Meats has been crafting salami right in the U.S. for over 100 years, so we’re thrilled to be a part of this Guinness World Records title, which included more than 300 pounds of our premium cured meats,” said Columbus Craft Meats Charcuterie Director Evan Inada. “As a premium cured meats brand, we’re always delighted to share the boundless creativity and joy that comes with charcuterie.”

Founded in 2021 by Aaron and Julie Menitoff, Rachel Solomon and Angel Jerez, the successful Shark Tank brand and Oprah’s 2022 Favorite Things pick quickly became a pioneer in the cheese and charcuterie market, first launching products online with major retailers including Williams Sonoma and Goldbelly before starting their own direct-to-consumer business in 2022.

“The astronomical growth we have experienced just one year since starting the direct-to-consumer side of our business, Boarderie.com, has been amazing, and this major milestone just fuels our eagerness to

Pacific NW Continued from PAGE 1 grant was awarded to Viva Farms – a local non-profit with the mission of empowering “aspiring and limited-resource farmers” in Skagit Valley.

“A lot of the farmers had almost no exposure to these ways of thinking about soil health,” said Rob Smith, director of Programs and Operations for Viva Farms.

He said that even though some of the participants had been farming for several years, they were still relatively new to soil health concepts like cover crops, intercropping and no-till farming.

As part of the grant project, the team at Viva Farms worked with other local agricultural service providers to provide outreach and training for underserved producers in Skagit Valley.

All training materials were translated into Spanish. At each training session, Spanish language interpreters were on hand to make sure the information was clear to the producers.

Earlier this year, farmers were trained on techniques to measure key soil properties

GOURMET NEWS

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DECEMBER 2023

“During the harvest season the unforgettable scent of roasting chiles hangs in the air across the Hatch Valley. It is addicting.”

If you’ve never been to Hatch Valley and happen to become one of tens of thousands who attend the annual Hatch Chile Festival held over Labor Day weekend, you’ll feel like a native after reading this book. You’ll be standing in line at Sparky’s Burgers, Barbeque and Espresso for the World-Famous Green Chile Cheeseburger and heading to Village Market for a green chile chicken burrito or green or red chile enchiladas.

“I have lived in chile country for the past 30 years, creating and writing over 1,500 Mexican, Tex Mex, Southwest and

border-style recipes,” Coffeen writes. “So, I appreciate a good culinary experience, especially created with Hatch chile – something I can always find in the village.

So, the question is, when are you coming to Hatch?”

Don’t despair if you can’t make it to the village of Hatch itself, because Coffeen even includes an impressive listing of restaurants and markets in Hatch that can ship fresh chiles, dried chiles, ground chile powder, prepared sauces and spice mixes.

Most helpfully, she references specific sources in her recipes.

Coffeen prefaces each chapter of recipes with more flavors of the Hatch community and history. Tucked among the recipes are mini profiles of local residents, some of

whom are descended from the farmers who originally settled in what has become Hatch Valley.

“Warning!” food and recipes editor Bonnie S. Benwick wrote in her back cover review. “Even a quick spin through this book will bring on severe cravings for all things Hatch. The recipes prove just how versatile these chile peppers are in all their forms.

My vinaigrettes, sweet potato fries, gumbos and cinnamon rolls will never be the same. Kudos to the New Mexico locals who grow the peppers and make Hatch products, profiled in Kelley’s tasty lagniappes.”

“The Big Book of Hatch Chile” is sold in bookstores, online and by the University of New Mexico Press. GN

continue innovating and bringing even more incredible gourmet food experiences to our customers and the market,” said Boarderie’s co-founder and co-CEO Rachel Solomon.

The brand’s capability to provide gourmet charcuterie boards that are made fresh daily and delivered right to consumers’ doors, overnight nationwide, has allowed them to capture a strong segment of the edible gifting market where customers are looking for a thoughtful and gourmet alternative to the boring passé gift basket. With a fulltime culinary team of more than 60 (and growing), each of Boarderie’s artisanal boards is curated with high-quality ingredients and chef-selected pairings from all over the world.

“We take so much pride in our products and are absolutely ecstatic to now be the official title holder of Guinness World Records Largest Charcuterie Board,” said Solomon.

This holiday season, Boarderie has specialty boards for every oc-

casion and will increase the size of its culinary team to more than 140 people making fresh boards around the clock to keep up with holiday gifting demand.

“We anticipate that holiday delivery

dates will sell out quickly and are doing everything we can to grow our team and production kitchen to make as many boards as possible. At the end of the day, quality is everything,” said Menitoff. GN

and health indicators and with the help of Viva Farms staff they developed individual trials on plots of land to test the techniques.

“They are good farmers,” Smith said during a visit with the producers on a dusty afternoon in late July outside of Burlington, Wash. “They have a lot of knowledge, and they have a lot of skills, but this is a new realm for them.”

With the Cascade Range hovering in a blue haze on the distant horizon, Smith commented on the fertility of the Skagit Valley soil and the importance of ensuring its health – and productivity – for the future. He pointed to farmers busily working their small test plots in the afternoon sun.

“There are a lot of people who don’t have access to this knowledge,” Smith said. “These are farmers who are going to be farming for another 10, 20, 30 or 40 years. If they are fluent in this conversation (of natural resource conservation), then the next generation of farmers is going to be soil health managers. That is important.”

About half of the crops planted on the test plots are perennial berries such as blackberries, raspberries or strawberries.

Farmers are testing everything from inter-

cropping and cover crops to no-till planting. Most farmers are using white clover or rye as a cover crop trial to see how it affects soil health, management, labor and harvest on the sites.

“I’ve never really found another place to do this,” said farmer Nate Minor, while working his tenth of an acre plot. “It is cool that Viva was able to help coordinate all of this, help bring all of the pieces together and help give us access to this project.”

Minor’s background is in teaching math and physics, but he decided to take a break from classroom education and try his hand at farming.

“I grew up here and my family has been here for about five generations, but it has been at least four generations since anyone has been involved with agriculture,” Minor said, sporting a floppy straw hat and pushing an antique wheel hoe through the loamy soil on his plot where he is experimenting with growing buckwheat and fava beans. “I’ve been looking to grow better food for myself, and it seemed like a natural thing to try.”

Viva Farms Executive Director Michael Frazier said small-scale and non-traditional farmers such as Minor will really

gain knowledge from the USDA grantfunded trials at the farm site. He said once the farmers see how these soil health practices can improve their yield and keep the soil productive, they may be encouraged to increase those practices as their operations grow.

“The year-after-year investment in the soil hopefully will have an economic impact on the quality of the produce and the marketing ability of the product,” Frazier said. “They are not just growing produce and extracting nutrients, but they are actually trying to grow produce that is highly nutrient-dense.

“Once they start implementing those practices on a smaller scale and then they scale up (the operation), the impact grows over time,” he added.

The CIG competitive program supports the development of new tools, approaches, practices and technologies to further natural resource conservation on private lands. Through creative problem solving and innovation, CIG partners work to address our nation’s water quality, air quality, soil health and wildlife habitat challenges, all while improving agricultural operations. GN

SUPPLEMENT TO

DECEMBER 2023

GOURMET NEWS

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featured products

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GOURMET NEWS

Vermont Coffee Company Organic Espresso Whole Bean Coffee Founded in 2001 with the simple desire to share great coffee with the best of friends, Vermont Coffee Company has since become an essential member of Stonewall Kitchen’s Family of Brands. Bold and lively, its new Organic Espresso Whole Bean Coffee showcases the company’s enduring commitment to exquisite blends.

Sustainably slow-roasted using 100 percent renewable energy, these arabica beans offer a warm aroma reminiscent of cozy cafés. Notes of cocoa and caramel provide a delightfully nutty finish that’s perfect on its own or used to create lattes and cappuccinos.

USDA Organic Certified and Non-GMO

Project Verified, every batch is e t h i c a l l y sourced to create high-quality beverages that are good for people both and the planet.

Whether enjoyed first thing in the morning or as an after-dinner demitasse, this strong brew is great to the last sip.

Stonewall Kitchen www.stonewallkitchen.com

SOWN Brown Sugar Organic Oat Creamer 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.

This new product was crafted to elevate the coffee experience, delivering a touch of warm, familiar comfort.

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 on Amazon.

SOWN www.sown.com

Darrell Lea Brands’ Premium Licorice Darrell Lea Brands remains the home of Premium Licorice and the only authentically Australian licorice in the United States. In the United States, Darrell Lea’s heritage has been built on licorice; in Australia, it is a market leader across the wider candy category including Chocolate Tablet, Chocolate Panning, Sugar Panning, Starch Mould, Sours and Seasonal.

The company is excited to introduce a wider candy offer to the U.S. market starting with its unique, high inclusion, Chocolate Tablets (available now) and then expanding into Sours and Chocolate Panning in 2023. All are proven and market leading SKUs back in the Australian market.

Darrell Lea is a go-to brand when seeking premiumization that provides unique differentiation. The brand is built on quality and authenticity with best in market claims as well as ingredients. Darrell Lea is proud to use natural colors and flavors, no preservatives, non-GMO ingredients (many certified Non-GMO Project), Sustainable Cocoa (Cocoa Horizons) as well as being 100 percent palm oil free.

Live the sweet life with the new Darrell

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DECEMBER 2023

Jasper Ranch Nutty Duos Starting with the finest California almonds, Jasper Ranch creates exceptional almond snacks and mouthwatering confections. The Nutty Duo, a top selling product in the Jasper Ranch brand is a favorite for gift giving during any season.

Sold in 10-ounce red or orange totes, this is a duo of its most popular almond products in 5-ounce sizes.

The four unique Nutty Duo variety combinations contain both sweet and savory options. The first duo is old-fashioned English Toffee and Maple Mixed Nuts. The second duo is Spicy Cocktail Almonds and Maple Mixed Nuts. The third duo is Original Almond Brittle and Rosemary Garlic Almonds with Cranberries. And last but certainly not

least, the fourth duo is Milk Chocolate and Dark Chocolate Almonds. All of which are perfect for everyday indulgences.

Jasper Ranch is a proud brand of Jasper Specialty Foods, a multigenerational, family-run operation headquartered in Newman, Calif., specializing in the of production unique almond related food snacks, confections and other treats for the specialty food market. Please contact Jasper Specialty Foods for more information on this product by calling, visiting the website or by emailing.

Jasper Specialty Foods 800.255.1641 www.jasperspecialtyfoods.com

Mightylicious Cookies 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.

Mightylicious has also introduced more vegan, gluten-free cookies. 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.

Mightylicious www.bvmightylicious.com

BuzzBallz Cocktails & Chillers

Lea Fabulicious Sour Candy Stix Range!

Available in three exciting flavors – Raspberry, Apple and Mixed Flavor – they are launching in November 2022.

These soft, tangy tubes filled with a sour sherbert center are guaranteed to make taste buds tingle. Darrell Lea Fabulicious sour candy stix are palm oil free and have no artificial colors or flavors and no preservatives.

Darrell Lea Brands www.darrelllea.com

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.

The new peach formula is more “peach forward” with a balanced flavor that makes it sweeter, juicier and tastier.

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.

The decision to change the formula for the Piña Colada flavors was a difficult back-and-forth given the amount of time the original formula was in production, but that a new cream-based version was the right way to go.

The new and improved formulas will be produced in the same BuzzBallz packaging with the same 15 percent alcohol by volume.

BuzzBallz www.buzzballz.com

GOURMET NEWS

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DECEMBER 2023

21

Small Batch Kitchen Condiments

Jack Daniel’s Bonded Rye Whiskey

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, Pear, Brandied 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.

Jack Daniel’s 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 distillery with the Bottled-inBond 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.

Jack Daniel’s Bonded Rye has a grain

“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.

Small Batch Kitchen www.thesmallbatchkitchen.com

Good Foods Dill Pickle Chip Dip Good Foods has launched 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 soonto-be-announced flavors in the Chip Dip line were inspired by consumer research that uncovered chip flavors that people love.

Searches for dill pickleflavored foods increased by 55 percent in 2022, according to Yelp.

Good Foods www.goodfoods.com

Bobak Sausage Company Sausages 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

Bobak Sausage Company www.bobak.com

New Hard Seltzer from Sparkling Ice Sparkling Ice SPIKED™ is Sparkling Ice’s entry into the burgeoning alcoholic bubbly beverages category. The new full-flavored spiked seltzer is offered in four flavors: Cherry Lime Cooler, Lemonade Refresher, Ruby Fizz and Strawberry Citrus Smash, each with 4 percent alcohol, zero sugar and only 80 calories. It’s offered in slim 12-ounce cans in a 12-can variety pack.

Sparkling Ice www.sparklingicespiked.com

bill 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.

Jack Daniel’s Distillery www.jackdaniels.com

Vermont Coffee Company Organic French Country Ground Coffee Welcomed into Stonewall Kitchen’s Family of Brands in 2021, Vermont Coffee Company is known for sustainably sourced arabica blends that are slowroasted using 100 percent renewable energy. For its new Organic French Country Ground Coffee, the company drew inspiration from the traditional medium-dark roasts typically savored at all times of the day in Europe.

Smooth and rich, this coffee boasts notes of milk cocoa, brown sugar and toasted nuts for a robust taste each and every brew. Delicious enjoyed by itself, the distinctive flavors also pair perfectly

with fresh pastries like chocolate croissants. To top it off, the coffee is USDA Organic Certified and Non-GMO Project Verified for a cup that your customers can feel good about.

Stonewall Kitchen www.stonewallkitchen.com

Rösti Stuft Spuds From Crispy Filled Crispy Filled, Inc. debuted the rebranding of its Rösti brand of crispy filled potato products, under the new brand name, Rösti Stuft Spuds, at the Summer Fancy Food Show. The change in brand name, accompanied with a redesign of the carton graphics, was made in response to market research data and consumer feedback received during the brand’s first full year in the market.

Crispy Filled also launched a complimentary product line of crispy filled Cheese Bites under the brand name Fundu Cheese Bites.

Rosti Stuft Spuds products can be found at over 1,700 retailer stores across the United States including Whole Foods Markets nationally,

Schnucks, Fred Meyer and several Safeway/Albertsons divisions. They’re also available from QVC. Based in Portland, Ore., Crispy Filled is focused on marketing goodfor-you, filled frozen products that satisfy consumer demand for convenient, great-tasting, premium quality food products that fit well with busy, active lifestyles.

The traditional Swiss Rösti originated in Bern, Switzerland, in the early 1800s as peasant food bringing families around the table to enjoy simple and delicious meals together.

Crispy Filled Inc. 503.333.7700 www.stuftspuds.com

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GOURMET NEWS

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DECEMBER 2023

SMORGASBORD

TRADESHOWCALENDAR (dates subject to change)

Jan. 21-23

Winter Fancy Food Show

May 13-16

Las Vegas, Nevada www.specialtyfood.com

Sweets and Snacks Expo

Indianapolis, Indiana www.sweetsandsnacks.com

Mar. 3-5

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

June 9-11

Dairy Deli Bake Seminar & Expo

Houston, Texas www.iddba.org

New York City, New York www.internationalrestaurantny.com

June 16-18

National Grocers Association

International Society of Sports Nutrition Annual Conference and Expo

Las Vegas, Nevada www.nationalgrocers.org

Bonita Springs, Florida www.sportsnutritionsociety.org

Mar. 12-16

June 23-25

Natural Products Expo West

Summer Fancy Food Show

Anaheim, California www.expowest.com

New York, New York www.specialtyfood.com

March 13-16

July 10-13

Tastemaker Conference

American Cheese Society’s Annual Conference

Mar. 10-12

Chicago. Illinois tastemakerconference.com

Buffalo, New York www.cheesesociety.org/conference

March 19-21

International Pizza Expo

July 14-16

Las Vegas, Nevada www.pizzaexpo.pizzatoday.com

School Nutrition Association Annual National Conference

April 21-24

Boston, Massachusetts www.schoolnutrition.org

Craft Brewers Conference & BrewExpo America

Las Vegas, Nevada www.brewersassociation.org

Aug. 25-27

Western Foodservice & Hospitality Expo

Los Angeles, California www.westernfoodexpo.com

May 6-9

Food Safety Summit

Rosemont, Illinois www.foodsafetysummit.com

ADVERTISER INDEX ADVERTISER

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WEBSITE

Jasper Specialty Foods

5

www.jakesnutroasters.com

Stonewall Kitchen

4,24

www.stonewallkitchen.com

Statement of Ownership, Management and Circulation

Publication Title: Gourmet News Publication Number: 544-070 Filing Date: November 16, 2023 Issue Frequency: Monthly Number of Issues Published Annually: 12 Annual Subscription Price: Free Complete Mailing Address of Known Office of Publication: 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Contact Person: Jamie Green, Telephone: 520-721-1300 Complete Mailing Address of Headquarters or General Business Office of Publisher: 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Publisher: Kimberly Oser, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Editor:AJ Flick, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85715 Owner: Oser Communications Group, LLC, Kimberly Oser, P. O. Box 30520, Tucson, AZ 85751 Known Bondholders, Mortgagees, and other Security Holders Owning or Holding 1 percent or more of Total Amount of Bonds, Mortgages, or Other Securities: None

Natural Refrigerants Can Cut Carbon Emissions for Grocers Grocers can advance their sustainability goals by rolling out CO2-based cold-storage systems, but the shift to natural refrigerants requires careful planning and coordination, a veteran engineer from HFA Architecture + Engineering says.

In a column for Progressive Grocer, HFA Senior Vice President of Engineering Greg Schluterman highlights the specific advantages of high-pressure, high-temperature “transcritical” systems based on carbon dioxide, a natural refrigerant otherwise known as R-744.

“What makes carbon dioxide a better choice for fighting climate change?” he wrote. “While it is, of course, a greenhouse gas, it is far less heat-trapping than the refrigerants traditionally used in conventional, direct-expansion refrigeration and HVAC systems.”

But grocers should be aware of the engineering challenges and upfront costs associated with these systems, Schluterman advises.

Shifting to transcritical CO2 requires: • A complete change of refrigeration equipment throughout the building, including existing cases. (The evaporator and piping used in traditional, direct-expansion systems, Schluterman explains, are far too large for transcritical CO2 equipment, which is highly compact).

• Extensive planning, with designs and

Issue Date for Circulation Data Below: September, 2023

Average No. Copies Each Issue During Preceding 12 Months

Total Number of Copies (Net Press run) 22,365 Paid and/or requested distribution Outside County Paid/Requested Mail Subscriptions 13,556 In-County Paid/Requested Mail Subscriptions 0 Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and other Paid or Requested Distribution Outside USPS 0 Requested Copies Distributed by Other Mail Classes Through the USPS 0 Total Paid and/or Requested Circulation 12,556 Nonrequested Distribution Outside County Nonrequested Copies 8,809 In-County Nonrequested Copies 0 Nonrequested Copies Distributed Through the USPS by Other Classes of Mail 0 Nonrequested Copies Distributed Outside the Mail 0 Total Nonrequested Distribution 8,809 Total Distribution 22,365 Copies Not Distributed 0 Total 22,365 Percent Paid and/or Requested Circulation 60.6% Publication of Statement of Ownership for a Requester Publication is required and will be printed in the December 2023 issue of this publication.

I certify that all information furnished on this form is true and complete. /s/Kimberly Oser, Publisher 11-16-2023

No. Copies of Single Issue Published Nearest to Filing Date 22,346

13,784 0 0

0 13,784 8,562 0

0 0 8,562 22,346 0 22,346 61.7%

block-flow diagrams that take into account the space, utility and engineering requirements of the new systems.

• A potentially longer permitting process, due to the specialized nature of this equipment, which requires careful attention to safety due to the extremes of both temperature and pressure required for using carbon dioxide as a refrigerant.

Based on factors such as their budgets, store lease terms and specific decarbonization targets, grocers and other food retailers can work with engineering firms and energy consultants to determine whether these upfront costs are worth it, Schluterman wrote.

The HFA executive routinely partners with clients to solve problems and pursue opportunities in growth areas such as EV charging and next-gen refrigeration, as well as using fast-evolving AEC technologies to deliver greater project safety and efficiency.

The advantages of transcritical CO2 can make it well worth some extra efforts, he wrote. Operators such as Walmart, Kwik Trip and supermarket conglomerate Ahold Delhaize USA reportedly are among those actively exploring CO2’s potential.

By some calculations, just a pound of the most commonly used hydrofluorocarbon refrigerant – R-22 – is nearly as potent in global warming potential as a ton of carbon dioxide, Schluterman wrote. Transcritical CO2 systems also “maintain efficiency in hot weather and are extremely effective at capturing heat, which then can be reused for hot water or other needs.”

One Norwegian SPAR supermarket reportedly slashed its energy consumption by 58 percent after installing a transcritical CO2 cold-storage system, according to the article. In Belgium, meanwhile, Ahold Delhaize is routing captured heat to an urban farm as part of its efforts to achieve a 70 percent cut in emissions by 2050.

Meanwhile, the U.S. government continues to slowly phase out hydrofluorocarbons, and so older refrigerants will be getting more expensive and harder to acquire over time.

“Combined with their internal decarbonization targets,” he concludes, “this external pressure is just one more reason for grocers to explore climate-friendly approaches to keeping things cool,” Schluterman wrote. GN