Bare Snacks® is fueling shoppers’ seasonal-flavored snack obsession this fall with the limited edition launch of bare® Pie Spice Apple Chips. bare’s newest product offers a classic blend of apple pie spices in a simply baked real fruit snack for the ultimate guilt-free indulgence. Bare Pie Spice Apple Chips will be available in select grocers beginning in September with a retail price of $3.99 for a 3.4-ounce bag.
“Shoppers prove year-over-year that they crave the rich flavors of fall, and we’re thrilled to spice up the snack aisle with the flavors of a timeless fall comfort food in a better-for-you snack,” said Santosh Padki, CEO at Bare Snacks. “Our original baked crunchy apple chips have long been the leading choice for snackers who demand simple ingredients, and our new Pie Spice Apple Chips fulfill that ‘less is more’ promise by satisfying cravings for seasonal holiday flavors without the junk.”
Bare Pie Spice Apple Chips are made from fresh apples that are sliced thin and slow-baked with a fragrant blend of cinnamon, allspice, cloves and a dash of sea salt for the perfect crunchy autumn snack. Containing only five simple ingredients, the new snack is Non-GMO Project Verified, gluten free, fat free and a good source of fiber. Shoppers can also snack happy knowing bare Pie Spice Apple Chips contain no oil, preservatives or added sugar.
Bare Pie Spice Apple Chips join the brand’s existing portfolio of baked crunchy fruit chips, including bare Apple Chips, Coconut Chips, Banana Chips and new Chia Coconut Bites. Like all bare snacks, the new variety is baked, never fried, to deliver a crave-ably crunchy snack with the nutritious goodness of real fruit.
By Lorrie Baumann
True story: Phil Gatto just loves making hams and sausages so much that a 40-year career with a major meat processor just wasn’t enough for him – he had to help start another meat processing company, where he and his four co-Founders are making antibiotic-free deli meats and organic sausages and hot dogs. “I didn’t think I’d done my best work yet, so I wasn’t ready to retire,” he says. “I’m probably more enthusiastic about good food and further processing than I ever was in my career.”
Gatto is one of the co-Founders of True Story Foods, a company they’re building around the idea that cured and processed meats can be produced with responsible husbandry and without antibiotics and that they can make their supply chain transparent from farm to consumer. “We work with farmers and ranchers who care for their animals and land the old-fashioned way –– with genuine respect, appreciation, and sense of responsibility,” Gatto says. “We believe it’s our job to support them every way possible. That’s why we pay better than market rate. By doing so, we not only build meaningful relationships with people who share our values, but also a model that is sustainable and attractive to farmers. This is critical to building a new generation of farmers for the future.”
True Story’s Black Forest Ham is Gatto’s personal favorite among the meats the company is producing because he likes knowing that he can go back to the farm where the pork that goes into it was raised, he says. That farm belongs to Russ Kremer, another of the co-Founders in the venture, a fifth-generation Missouri farmer who has been raising pigs since he was five years old. When he returned from college in the early 1980s, he adopted industry trends and started raising hogs in a conventional manner until his eyes were opened to the dangers of allowing antibiotics to infiltrate the human food chain after he contracted an antibiotic-resistant infection that was passed onto him from one of his pigs. That incident changed his mind about the best way to raise animals for human consumption, and in 2001, he founded a cooperative of farmers who shared his new beliefs about raising livestock without antibiotics, growth enhancers or hormones in an environment in which they’re able to express their natural behaviors. “Russ is growing heritage-breed hogs, Berkshire, Tamworth and Duroc. He has oversight of the pork supply for True Story,” Gatto says. “He knows what he’s raising. If you go back and pick the very best breeds and you raise them in the best environment, and you’re conscious about the feed, you’ll end up with a very good quality pork…. Pork is going to make a resurgence as a very delicious meat that has red color and marbling.”
While pork is the protein that’s dearest to Gatto’s heart, True Story’s line includes a range of deli meats that are Non-GMO Project Verified, organic deli meats made from chicken and turkey as well as pork, organic chicken and pork sausages and organic pasture-raised beef hot dogs. The company was founded in 2011 and made its national launch last March at Natural Products Expo West.
The quality of the products is a direct result of the care with which the animals are raised, according to Gatto. “We have a community of people involved all the way from the farmer. People start to get excited about their food and what it should taste like. A ham should taste like a good holiday dinner,” he says. “When you get everybody in the supply chain around the same table, it’s interesting how excited everyone gets. When you see people enjoying the food… There are consumers who ask where their food came from, and we’re proud to tell them.”
Once the meat leaves the farm, it’s harvested humanely and then processed in the San Francisco Bay Area with traditional methods that protect the flavors of the meat, according to Gatto. “A lot of the meats we eat today have been more industrialized, and we felt that if we went back to traditional practices, we could get meat that was more like we ate a couple of generations ago,” he says. “We go back to the old recipes, and we find consumers who are not concerned so much about cost as where they can buy it because of how good it tastes. A lot of times, that’s in the texture of the meat and the bite of the meat and how you can appreciate that in a sandwich.”
Gatto hopes that after the True Story products leave the processing facility, they’ll reach consumers who care enough about their food to take the time to enjoy them. “Food should be fun, shouldn’t it? At the end of the day, we’re in the food business. We want to sit around the table with a ham sandwich and a salad and share some good stories. Is that too idealistic?” he says. “Consumers are looking for this kind of food. We’re asking consumers if you believe, and want to have transparency, then go to your local supermarket and tell them, ‘We’d like to have True Story.’… When you put food on the table, differences disappear, and it’s the food that brings you together.”
By Lorrie Baumann
Better packaging has been identified as a key to minimizing food waste, and high pressure processing is a technology that’s coming to the rescue. High pressure processing is a cold pasteurization process that uses cold pressure rather than heat to kill pathogens.
High pressure processing is most often used to process beverages, meats, poultry and seafood and also a variety of fruit and vegetable-based products like dips and spreads. Although the technology has existed since the late 19th century, it’s only been commercially used for food production since the 1990s, according to Nali Prchal, a Senior Food Technologist with Avure HPP/JBT, a high pressure processing equipment manufacturer. The company also operates a laboratory that supports its HPP customers with education, process fine-tuning, recipe testing and hazard analysis plans.
“So many food and beverage companies are getting into the HPP market – it’s just exploding,” Prchal said. “Consumers are demanding transparent, clean labels. They not only want clean label foods and beverages, but they want convenience that fits their lifestyle, and those two things are what HPP brings together.”
HPP works by destroying pathogens with high pressure. The food is placed in a plastic package – usually either a bottle or pouch – that’s flexible enough to withstand high pressure without breaking and impermeable to air and moisture. Then it’s submerged in water, and high pressure is applied – 87,000 pounds per square inch, or six times the pressure in the very deepest part of the ocean. The packaged food is held under that pressure for one to three minutes while the germs that could create spoilage are killed with high pressure. Then the water and the pressure are released, and the food product is ready for distribution.
The food products that have been subjected to this process keep nutrients that are otherwise damaged by heat, and they also retain their natural color, flavor and texture. “Because of food safety and superior product quality, HPP is a green light for clean label applications, so the technology is growing rapidly,” Prchal said. “Ready-meals, drinkable soups, baby foods, raw foods and functional beverages are product categories that are rapidly adopting this technology.
“High pressure processing is currently a $12 billion industry and is expected to double in six years,” Prchal said. “The really great thing about HPP is that there are no chemicals used in the process, and it allows food companies to remove preservatives from their products because they’re just no longer needed,” she said. “HPP foods retain their nutrients, color, texture and flavor, and that creates premium pricing opportunities for grocers. This is because consumers are demanding the benefits that HPP provides.”