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New Cabo Chip Flavors, Churro & Mango Chili Lime, Mirror Forecasted 2015 Flavor Trends

Cabo_ShipperAccording to a recent study, the biggest flavor trends of 2015 are expected to include unconventional flavor pairings, regional flavors, sustainable ingredients and savory updates on traditionally sweet items. Cabo Chips, a cantina style chip inspired by the beaches of Mexico, is right on trend with the launch of two new unique flavors that are both mouthwateringly delicious and surprisingly healthy – Churro and Mango Chili Lime. Cut from real tortillas, each chip is cooked in antioxidant-rich rice bran oil and made from 100 percent whole grains. They are also gluten-free, non-GMO verified, vegan, and kosher

“It’s astonishing how many ingredients you’ll find on food labels; many of which are tough to pronounce,”said Christian Bunte, Founder and CEO of Cabo Chips. “Cabo Chips are real chips made from real ingredients. Meaning our chips are cut from real tortillas, have pronounceable ingredients you can count on both hands, and they are packed full of flavor. It’s hard to believe, but our Original flavor has only five ingredients!”

The new Churro and Mango Chili Lime Cabo Chips were born from regional flavors of Cabo San Lucas, Mexico, and were inspired by popular Mexican street-style treats. They are the first authentic, Mexican-style tortilla chips to combine these unusual flavors in a healthy, portable snack. Unlike other sweetened tortilla chips, the Cabo Chips Churro flavor is salt-free. On the opposite end of the spectrum, the new Mango Chili Lime flavor caters to those looking for something in the sweet and savory category while also incorporating ancient grains like teff and chia.

mango-chiliMango Chili Lime: 100 percent whole grain tortilla infused with mango, a splash of lime juice and a pinch of mild chili and sea salt

  • A play on the popular Mexican street and beach snack of mango on a stick
  • A blend of two ancient grains, teff and chia; providing 60 mg of omegas, fiber and a full spectrum of other nutrients
  • The only tortilla chips made using real mango, chili, and lime juice
  • Cooked in antioxidant rich rice bran oil – high in gamma oryzanol
  • Gluten free, non-GMO, 100 percent whole grain, vegan and kosher
  • No trans fat, no preservatives, dairy free, nut free, no artificial flavor

ChurroChurro: 100 percent whole grain vanilla tortilla chips with a dash of sugar and organic cinnamon

  • A healthy and portable twist on the popular Mexican desert
  • Cooked with organic cinnamon and vanilla which have been shown to balance blood sugar, reduce inflammation and aid in relaxation
  • The only batch-cooked cinnamon and sugar chip –giving these chips the advantage of a true cantina crunch.
  • Cooked in antioxidant rich rice bran oil – high in gamma oryzanol
  • Gluten free, non-GMO, 100 percent whole grain, vegan and kosher
  • No trans fat, no preservatives, dairy free, nut free, no artificial flavor

The new flavors join Cabo Chips Original, an unconventional pairing of real soy sauce with lime juice, and Blue Corn, which is seasoned with a dash of sea salt and lime juice. Cabo Chips are made using a small-batch cooking method that results in a cantina-style crunch and texture, transporting the mind and taste buds to an authentic Mexican beachside cantina. The company uses only simple real ingredients for true flavors. This means no “flavorings,” yeasts, or maltodextrin. Cabo Chips Original and Blue Corn flavors have only five ingredients – all easy to pronounce. Cabo Chips have a suggested retail price of $3.49.

Yumbutter Now Available in Mariano’s Markets

Yumbutter  now joins the Mariano’s Markets family of offerings with its line of superfood-infused peanut, almond, and sunflower seed butters.

Yumbutter’s recipes are unlike those of other organic nut butters. Co-owners Adrien Reif and Matt D’Amour ensure that each organic spread is made in small batches, reminiscent of the homemade batches that inspired the company. Infused with a worldly blend of powerful superfoods including Goji berries, chia, and hemp seeds, Yumbutter’s combination of home-grown goodness and exotic superfoods make for a delicious, nutrient-rich product. In addition to nutty nutrition, Yumbutter offers uniquely convenient packaging that is one-of-a-kind in the nut butter category. Yumbutter’s GO-Anywhere multi-serving, resealable pouches provide a fun, no-mess delivery system for quick and easy snacking whether at work, on the road, at the gym, hiking, or shuttling the kids to their favorite activities. Retailers have said more than once that Yumbutter is a no-brainer addition to their nut butter offering.

“We want to communicate a message of care for our customers and for the world,” says Adrien Reif, Co-founder of Yumbutter. “Offering a brand with integrity is the purpose of what we do. We are motivated by our social mission and the opportunity to provide pure, wholesome nutrition in our community and around the world. “

Mariano’s Markets carefully select their products to meet customers’ standards of ingredient quality, superior taste, and responsible business practices. As consumers are increasingly likely to switch to socially responsible brands, Yumbutter’s BuyOne:FeedOne™ program continues to gain momentum. By partnering with Primeros Pasos, Yumbutter is able to donate proceeds from each sale to provide nutrition and education to malnourished women and children in Guatemala. As a Certified B Corporation with a neutral carbon footprint, Yumbutter provides a product that’s good for the body and good for the world through an organization that focuses equally on people, planet, and profit.

CideRoad’s Organic Switchel Available at Mid Atlantic Region Whole Foods Stores

CideroadCideRoad Organic Switchel, America’s Original Thirst Quencher, is now available at The Whole Foods Market Mid-Atlantic Region (Maryland, Kentucky, Ohio, Pennsylvania, Virginia, Washington DC, Marlton and Princeton, New Jersey).  Traditional Switchel dates back to the American Revolution. Rumor has it the Founders drank this mix of cool water, maple syrup, apple cider vinegar and ginger to keep hydrated as they drafted the United States Constitution.

CideRoad has resurrected this unique American beverage and added its own new, unique twists. Switchel is available in three flavors: Original, a spicy Cherry, and a snappy Blueberry, each made with an apple cider vinegar, maple syrup and ginger base.

CideRoad Organic Switchel is the perfect refreshment for any time of day, whether that be working in your garden, after a run, chilling on your porch or even working off a mean hangover. Plus, with under 70 calories per serving and lending the perfect balance of sweet, tangy, sour and tart, you can enjoy it guilt-free as a flavor packed cocktail mixer!

Guggisberg’s Swiss Wheel Named Champion Cheese

GuggisbergTeam Guggisberg Sugarcreek, of Guggisberg Cheese, Millersburg, Ohio, took top honors out of 1,892 entries from 28 states at the 2015 U.S. Championship Cheese Contest for their Swiss wheel. Out of a possible 100 points, the Swiss wheel scored 98.496 in the final round of judging, during which judges re-evaluated the top 16 cheeses at an evening charity gala to determine the overall champion.

First runner-up in the contest, with a score of 98.389, is a brick cheese made by John (Randy) Pitman of Mill Creek Cheese in Arena, Wisconsin. Second runner-up is a medium cheddar, made by the Kiel Production Team, in Land O Lakes, Kiel, Wisconsin which scored 98.337.

“Every medalist should be extremely proud of being recognized as the best of the best in the largest national dairy competition ever held,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial competition.

Wisconsin took home the most gold medals, with 56 of the total 90 categories judged. New York came in second among the states, with seven golds. California had six gold medals, Vermont had five, Idaho had four, and Oregon had three. Wisconsin, New York and California captured the most medals in the debut yogurt classes, each winning two medals.

The United States Championship Cheese Contest is the largest technical evaluation of cheese, butter and yogurt in the country and is rooted in more than 120 years of history, beginning when the Wisconsin Cheese Makers Association held its first cheese contest in 1891. In recent years, the event has flourished, more than doubling in size since 2001. This year, more than 33,000 pounds of dairy products were entered into the contest.

For more information on the contest, as well as complete results for all 90 entry classes and contest photos, visit http://www.uschampioncheese.org.

Wisconsin Cheesemakers Win Big at U.S. Championship Cheese Contest

—Wisconsin dominated the 2015 U.S. Championship Cheese Contest in Milwaukee, sweeping more than a third of the categories judged.

Wisconsin cheesemakers claimed two of the three overall awards. John (Randy) Pitman, a Wisconsin Master Cheesemaker at Mill Creek Cheese Factory in Arena, Wisconsin, took First Runner-Up for his brick cheese. Founded in 1891, Mill Creek Cheese Factory is the oldest operating cheese plant in southwest Wisconsin’’s Iowa County. Second Runner-Up went to Land O ’Lakes, Inc. in Kiel, Wisconsin, for its medium cheddar.

This year’’s contest drew a record-breaking 1,892 entries from 28 states. Wisconsin captured 59 percent of awards: 160 of the total 270 given, far more than any other state. New York ranked second in total awards with 20, followed by Vermont with 18 and California with 16.

Fifty-six Wisconsin companies took one or more awards with 11 garnering five or more. They are: Agropur inc.; BelGioioso Cheese, Inc.; Carr Valley Cheese Co., Inc.; Edelweiss Creamery; Hidden Springs Creamery; Holland’s Family Cheese, LLC; Klondike Cheese Co.; Lactalis Deli, Inc.; Mill Creek Cheese Factory; Montchevré-Betin Inc.; and Sartori Company.

For a complete rundown on Wisconsin’’s awards, visit http://www.uschampioncheese.org/results/. For more information about Wisconsin cheese, visit EatWisconsinCheese.com.

Jean Hansen Named Logistics Manager for Wixon

Wixon, a manufacturer of seasonings, flavors and technologies for the food and beverage industry, has named Jean Hansen as Logistics Manager.

Hansen will be responsible for oversight of the logistics staff who handles inbound receipts and outbound shipping from the company’s headquarters and off-site distribution center. She will manage all transportation functions, devise strategic plans, and develop process improvements that maximize efficiency and customer satisfaction.

Hansen has nearly 20 years of progressive experience within the distribution industry and most recently was employed as the Warehouse/Logistics Manager for Baptista’s Bakery, now a part of Snyder’s-Lance, in Franklin. She holds a bachelor of arts degree in business and management and a master of business administration, both from Alverno College in Milwaukee. Hansen also earned a transportation management and policy (TMP) certificate from the University of Wisconsin in Madison.

She currently resides in West Allis. In her spare time, Hansen reupholsters furniture and serves as the chairwoman of her church’s finance council.

Haggen Announces Senior Executives to Lead Massive Rollout; Opens Five Additional San Diego Stores

With three Southern California locations officially open for business and another three scheduled to open by week’s end, West Coast regional grocery chain Haggen has announced the first five senior members of its Pacific Southwest leadership team. They are:

  • WendyOliver, SVP, Operations. A former Vice President of the Southern California Division of Albertsons
  • ChrisLinskey, SVP, Marketing. A veteran of Vons, Linskey was most recently EVP, Sales, with Intelligent Clearing Network after working for Valassis and Catalina Interactive.
  • RichWinters, VP, Fresh foods. He was formerly VP of Sales and Business Development for Sun Pacific, Pasadena, Calif., and, before that, VP, Retail Merchandising and Marketing, for the Northern California Division of Safeway.
  • JaimePrager, VP, Center Store, who was formerly Director of Hispanic Category Management for Smart & Final, Los Angeles
  • MelinaRanii, VP, Human Resources, formerly Director of Recruitment and Development for Trader Joe’s in Monrovia, Calif.

“Each of our leaders has extensive experience in the grocery business as well as professional and personal connections to the Southern California marketplace,” said Bill Shaner, Haggen CEO Pacific Southwest. “You couldn’t ask for a stronger group to lead our historic rollout of 100 stores in 100 days.”

As Haggen continues to grow, opportunities are available at the division office located in Irvine. Food enthusiasts interested in joining the team can explore growth and employment opportunities at www.haggen.com.

Opening More Doors to Shoppers in San Diego, Los Angeles, Orange County, Kern and San Bernardino Counties

Haggen opened its first doors to Southern California shoppers on March 11 at 7660 El Camino Real in Carlsbad, followed by two additional stores in El Cajon (at 13439 Camino Canada and 1608 Broadway Street) on March 18. Two more San Diego stores are scheduled to open today (at 730 Turquoise Street and 2235 University Avenue), followed by another location at 360 East H Street in Chula Vista on Sunday, March 22.

On March 24, Haggen will open its first store in Los Angeles County at 5038 W Avenue North in Palmdale, and its debut Orange County location at 30922 South Pacific Coast Hwy. in Laguna Beach. On March 31, Haggen will open its first two stores in Kern County at 7900 White Lane and 3500 Panama Lane in Bakersfield, and its first San Bernardino location at 4200 Chino Hills Pkwy Ste. 400 in Chino Hills.

These stores are the first of 83 California stores Haggen plans to acquire and convert to the Haggen brand in the first half of 2015. Once the acquisition is completed, the grocery chain will expand from 18 stores with 16 pharmacies to 164 stores with 106 pharmacies; from 2,000 employees to more than 10,000 employees; and from a Pacific Northwest company with locations in Oregon and Washington to a major regional grocery chain with locations in Washington, Oregon, California, Nevada and Arizona. The 26 Washington store conversions began in mid-February, and 20 Oregon store conversions are beginning this week. The seven Nevada and 10 Arizona stores will be the last to convert in the late spring. Each week, between one and 12 stores will be converted.

Setton Farms Announces New Distribution in Airports Across the Globe

Setton Pistachio of Terra Bella, Inc.- the nation’s second largest pistachio processor and maker of Setton Farms Pistachio Chewy Bites based in California’s Central Valley- has arranged for distribution of its Premium Dark Chocolate Pistachios in airports around the world.

Setton Farms’ Dark Chocolate Pistachios are now available in over 100 airport retail locations in US airports such as JFK, Newark, Islip, Burbank, Long Beach, San Diego, San Francisco, and Phoenix. Stores carrying the product include CNBC News, Market Place and NY Times in addition to International Duty Free shops across the globe.

 “We are so excited that travelers will be able to easily find our Dark Chocolate Pistachios in retail locations around the world,” said Setton Farms COO Mia Cohen. “Having this product in the airports will give globe trotters access to a sweet, yet nutritious snack offering them the amazing health benefits of pistachios and dark chocolate.”

Both pistachios and cocoa are packed with nutrients and rich in antioxidants, which can help prevent a variety of chronic diseases and slow signs of aging. Setton Farms continues to introduce new ways for consumers to enjoy pistachios on the go. In addition to Dark Chocolate Pistachios, the brand also makes flavored pistachios and has an all natural, gluten and dairy free pistachio and cranberry snack bar called Pistachio Chewy Bites. Now consumers have even more ways to enjoy pistachios helping them reap the benefits of this nutrient-dense nut.

Brothers Marketplace Brand Wins 2014 International Visual Identity Award

The store brand identity design for Brothers Marketplace in Medfield, Massachusetts, a new concept from Roche Bros., has won the 2014 International Visual Identity Award (IVIA) in the Retail category. This smaller neighborhood market experience inspired by European-style food markets, an original vision of Pat and Bud Roche, was brought to life by Boston-based Marquis and opened in summer 2014.

Brothers Marketplace, with locations in Medfield and Weston, Massachusetts, brings an innovative approach to food, with a nod to the legacy of small neighborhood markets from long ago. Shoppers who visit will see an emphasis on unique offerings in prepared foods, baked goods, seasonal and exotic produce, meats, cheeses and packaged foods from local producers. Brothers Marketplace provides busy customers the ability to purchase grab-and-go items quickly while also offering an experiential culinary setting for lingering and savoring an array of seasonal foods.

“We worked hard to create a special retail atmosphere for Brothers Marketplace, and are thrilled to see that the store has been recognized for its innovative brand,” said Roche Bros. Operations Director, Aimee Morgida. “In working with Marquis, we harnessed today’s passion and enthusiasm for local farmer’s market-like flair to create a new, aesthetic store design and identity. It is our goal for Brothers Marketplace to offer customers inspiration, surprise and delight each time they walk into the store.”

Marquis was engaged by Roche Bros. to develop a comprehensive brand for the new store from the ground up and complement the architectural design by BHDP. The IVIA recognizes the full visual brand identity program Marquis created. This includes brand strategy and messaging, brand identity and logo design, interior decor elements such as signage, displays, packaging, labels, shopping bags, uniforms, menus and more, as well a suite of marketing collateral. Marquis also created a comprehensive brand book that allowed for the tight execution of the brand across all marketing channels and in-store materials for opening the new store.

“Developing the brand and visual identity for Brothers Marketplace was a very in-depth experience,” said Marquis Principal, Julie Vail. “We created an identity that satisfied the vision of what this store concept should reflect: a gathering place with an inviting atmosphere filled with little experiences for customers and conveniences for the modern shopper. We are honored to have partnered with Roche Bros. on this project and are proud of the work we’ve done and the success of these new stores.”

The IVIA is the first independent international design competition dedicated to visual identity. Its mission is to give good, visual identity design the exposure it deserves and formally recognize and celebrate the world’s most outstanding brand work. IVIA provides a global forum for large multinational corporations, design agencies, freelancers or students still at design school to present their visual identity work.

Roche Bros. Supermarkets was founded by brothers Pat and Bud Roche in 1952. Brothers Marketplace in Medfield is located at 446 Main Street and Brothers Marketplace in Weston is located at 41 Center Street.

Ancient Harvest Taps the Power of Protein with New Bean & Lentil Supergrain Pastas

Ancient Harvest, the first brand to bring quinoa to the U.S. in the 1980s, is debuting its new lines of protein-packed Bean & Lentil Supergrain Pastas and Lentil & Quinoa Supergrain Mac & Cheese™.

AHQ-Lentil-Lineup“Research shows that a majority of consumers want to add more protein into their diets, and many are looking to plant-based sources of protein,” said Constance Roark, MS, RDN and Director of Marketing at Ancient Harvest. “The brand’s focus remains on protein-rich ancient grains, like quinoa, but we’re continuously cooking up ideas to meet new consumer demands. Now, we’ve incorporated other high-protein and gluten-free superfoods, like lentils and beans, into our product lines. A pasta dish that tastes great and adds nutritional value to your plate is pretty hard to beat.”

These naturally gluten-free pasta varieties are made with a hearty blend of quinoa and nutritious legumes. The pastas look and act like traditional pasta in every way, from taste to texture, but have two times the protein and a healthy helping of fiber in every serving. The five new pasta varieties include Black Bean & Quinoa Elbows and Spaghetti, Red Lentil & Quinoa Rotelle and Linguine and Green Lentil & Quinoa Penne, each with a suggested retail price of $3.39.

With 16 grams of protein per serving, the new Lentil & Quinoa Mac & Cheese varieties will join Ancient Harvest’s existing line of mac & cheeses. A combination of the high-protein, fiber and nutrition of red lentils and quinoa, the Lentil & Quinoa Mac & Cheese will be available in three creamy varieties, Mild Cheddar with Elbows, Sharp Cheddar with Shells and White Cheddar with Shells, each with a suggested retail price of $2.99.

Ancient Harvest bean and lentil pastas and new lentil macaroni and cheese varieties will arrive at retailers nationwide this spring. All other Ancient Harvest products are available in natural food stores and conventional supermarkets nationwide.

For more information, visit AncientHarvest.com or connect on Facebook at Facebook.com/AncientHarvest.

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