Fenugreen, a simple piece of paper infused with a mixture of organic spices and botanicals that inhibit bacterial and fungal growth and extend the life of quickly perishable produce, is featured in the week’s segment of “The Lempert Report Innovation Series,” a weekly video series featuring innovation in the food world that examines cutting-edge products that can help.
“This is brilliant,” says Phil Lempert, CEO and editor of “The Lempert Report.” “Fenugreen can revolutionize the food economy helping to keep produce fresh from the farm-to-the-retailer, and then into consumer’s homes. In addition, it can cut back on transportation, inventory and energy costs.”
According to a report by the National Resources Defense Council, Americans throw away nearly half of their food annually and 25 percent of the world’s harvest is lost to spoilage. However, Fenugreen FreshPaper is now used by farmers and families across the globe, and the company is establishing initiatives to benefit local food banks in the U.S. and small-scale farmers in the developing world.
FreshPaper sheets are recyclable, biodegradable, compostable, and made in the USA.
B’more Organic skyr smoothies are now widely available through its new strategic expansion into the Mid-Atlantic. Now offered in more than 100 new outlets in the region, including Whole Food Markets, Safeway supermarkets, and independent stores, B’more Organic smoothies are available in Banana, Mango Banana, Strawberry Banana, Vanilla and Caffe Latte flavors. The brand is now available in over 250 locations.
B’more Organic new store expansion includes:
• 34 additional Mid-Atlantic Whole Foods Markets in Northern Virginia, District of Columbia., Philadelphia, Pittsburgh, Cleveland, Cincinnati and parts of Kentucky.
• 50 Safeway supermarkets in Virginia, Maryland and the District of Columbia
• 25 independent markets in Northern Virginia, the District of Columbia, Maryland, Pennsylvania, Delaware and New York
Skyr is an Icelandic-style strained yogurt, similar to Greek yogurt, brought originally to North America by way of Nordic settlers with experience in food preservation. B’more Organic skyr smoothies are made from fat-free skim milk naturally loaded with protein and probiotics. B’More Organic is providing a protein-packed, gluten-free and fat-free creamy beverage, now available to the Mid-Atlantic region.
Associated Buyers was recognized at the Whole Foods North Atlantic Supplier Appreciation Luncheon that was held at the Crane Estate in Ipswich, Massachusetts, on October 16 and was presented with three notable awards: Whole Foods North Atlantic Supplier of the Year for 2014, The North Atlantic Grocery Supplier of the Year for 2014, and the North Atlantic Whole Body Supplier of the Year for 2014. Associated Buyers has been a dedicated supplier to Whole Foods North Atlantic Region for nearly 20 years.
“Thank you for everything over the years. Your patience, honesty, compassion, and loyalty make you a shining example of what a great partner should be. Whole Foods Market is a much better place because of our relationship with you.” – The Whole Foods North Atlantic Regional Team
Associated Buyers is a distributor of natural, organic, specialty and ethnic foods serving the Northeast. The company has provided quality products to a diverse and growing customer base for over 25 years. Associated Buyers is known for providing caring customer service and partnering with many local New England manufacturers for distribution.
By David Bernard
Last month, as the St. Regis New York Hotel was busy celebrating the 80th anniversary of the U.S. debut of the bloody mary in the hotel’s King Cole Bar, a bartender at Todd English P.U.B. in Las Vegas was busy adding a skewer of corn dog pup and crispy chicken wing to a $35 bloody mary already stacked with a slider, chilled shrimp and pickled asparagus, among other garnishes. Still popular decades after its creation and continuously reinterpreted, bartender Fernand Petiot would no doubt be pleased with the legacy of the perennial cocktail classic he first mixed in Paris in 1921 before serving it at the St. Regis in 1934.
Capitalizing on consumer hunger, a thirst for spice and the growing desire for healthy ingredients, retailers of all things bloody mary, including mixes, seasoning blends and rimmers, are finding a wealth of products to choose from and a strong market to which to sell.Some retailers and producers describe two distinct markets for bloody marys. Jerry Ciesielski, Fine Foods Buyer for Premier Gourmet in Buffalo, New York, noted that a lot of the store’s older customers “stick with what they know,” buying mixes that are more representative of the classic bloody mary recipe. “For the younger customers coming in, it’s all about spicy hot,” he said.
Of the 16 brands of mixes sold in Ciesielski’s store, Tabasco Extra Spicy has become the second best-seller – up from fourth place. Tabasco Extra Spicy is followed by another spicy offering, the horseradish-flavored Mr & Mrs T Premium Blend. The top-seller at the store, as well as one of the leaders nationwide, is the medium-hot Zing Zang.Ciesielski said that customer requests, along with the trend toward spicy across many food categories, spurred the store’s move toward spicier offerings. “I’m looking for more and varied spicy mixes,” he said.
The good news for retailers like Ciesielski is that there is certainly no shortage of spicy bloody mary mixes on the market today from which to choose. The Murph’s Famous Bloody Mary Mix, based in Long Island, New York, already had a successful, more traditional mix sold in 26 states when it decided to add a spicy version a year ago. “The response has been amazing,” said Stephen Murphy, CEO of The Murph’s Famous Bloody Mary Mix. The new mix includes cayenne, horseradish and black pepper. “When we did production runs initially, we thought it out and made 70 percent of the original mix and 30 percent hot and spicy. Within six months, it was 50-50. And now we’re 60-40 hot and spicy.”
Murphy got the idea for The Murph’s Hot & Spicy Bloody Mary Mix, which recently won a Chile Pepper Magazine award for Best Bloody Mary Mix, after attending a number of hot sauce trade shows. As a sponsor himself of the New York City Hot Sauce Expo, which doubled its attendance to more than 10,000 this year, Murphy has observed firsthand the trend toward spicy. “I have really seen, particularly among 21-35 year olds, that it’s all about hot sauce and different flavors of hot foods and sauces,” he said.
One of the country’s top bloody mary seasoning producers, Demitri’s of Seattle, Washington, happened upon its spiciest flavor, chipotle-habanero, quite by accident. According to founder Demitri Pallis, the company, which has won 25 Scovie Awards since 2012, created the extra-hot variety as a “marketing stunt” for the 2010 Nightclub & Bar Show Convention in Las Vegas. “We kind of told the joke on ourselves,” said Pallis. “The response came back so well that, while we didn’t intend to actually put a label on it, we decided to go ahead and add it to our lineup.” While the chipotle-habanero blend is too hot for most bars to stock as their house mix, it does very well on the retail shelf, just as has done another of Demitri’s spicy offerings, Chilies and Peppers, which has increased in popularity in recent years.
While some retailers stick to a two-fold offering of more traditional mixes in addition to hot and peppery options, producers today are stepping up with unique flavors as well. Jason Poole, Brine Boss at Preservation & co. in Sacramento, California, recently turned a Dijon mustard-caper-balsamic-pickling-brine recipe he perfected as a bartender into a successful product sold in 150 California locations. (Expansion to surrounding states is in the works.) Developed for entry into the national Absolut Vodka Bloody Mary Search contest, in which it took second place, the viscous mix also contains sriracha.
“The thing that would really frustrate me about bloody marys as a bartender was that people would drink about three-fourths of their drink and wouldn’t finish it, because, by the end, it would be too diluted and it wouldn’t have the flavor it began with,” said Poole. “Our goal was to create a drink where they could actually enjoy the whole thing.” By making the mix thick and adding heat with sriracha, Poole created a buffer against the dilution that comes from adding ice and vodka, ultimately preserving the mix’s briny/tangy and sweet tones.
Preservation & co., which produces a variety of pickled and other vegetable products and seasonings, also offers a sriracha salt bloody mary rimmer. Spicy rimmers like this one have risen in popularity alongside spicy mixes. Bacon-flavored rimmers are also trending.
Just a year old, Austin, Texas-based Bloody Revolution, has taken variety to a new level, recently expanding its reach to over 600 locations, including gourmet shops and major retailers, like one of the largest grocers in the state, HEB. The company offers five mixes, with the unique twist that none of the four “variation” flavors are based on the company’s original recipe. The company’s four co-founders started Bloody Revolution to fill what it saw as a gap in the marketplace, crafting unique flavors like wasabi ginger, ribeye, pickle zing and smoked habanero.
“We had the idea to do something totally different from what we’d ever seen,” said Chantz Hoover, Managing Partner of Bloody Revolution. “We decided to mix things up.” While the company’s more unique flavors have proven a hit among adventurous cocktail enthusiasts, Bloody Revolution’s standby original and smoked habanero offerings serve as a point of entry for bloody mary beginners. “Customers will try the original or the smoked habanero first,” Hoover said. “Retailers are telling us that they come back and say, ‘Hey, that was awesome, I’m ready to try one of these other flavors now.’”
Bloody Revolution’s offerings fit perfectly with another bloody mary trend: the bloody mary “bar within a bar” concept. Restaurants and bars across the country are setting up a bloody mary carts or mini-bars where customers can choose their own garnishes, extra spices and rimmers. While establishments typically offer only one or two mixes at the “front” of the cart, Bloody Revolution clients have found success when they choose to offer all five of the company’s mixes. The renowned Austin hotel, The Driskill, whose popular Saturday Bloody Mary bar had featured two housemade original mixes for 30 to 40 years, recently added three Bloody Revolution mixes, with impressive results.
“Their beverage director said, ‘This is going to take our bloody mary bar to another level,’” said Hoover. “And now, six months later, it’s gone really well for them. They’ve given us great feedback.” The company’s mixes have performed similarly well at other clients’ bloody mary bars.
The growing preference among consumers for natural and healthy products is also driving today’s bloody mary market. While the drink uses vodka or another type of alcohol, it also contains a healthy dose of tomato juice and often cayenne and other beneficial spices.
“I find that a lot of our customers are vegetarians,” said Mel Gonzalez, COO of Backyard Mary, a Huntington Beach, California company whose medium heat mix is sold in four western states. “They look at it as a liquid salad, basically as a meal in a drink.” Backyard Mary Bloody Mary Mixer, which carries just enough heat derived from horseradish, Worcestershire sauce and peppers, gives the drinker a light kick, yet it is still bright and flavorful. The mixer was a Platinum Best of Class winner at the Spirit International Prestige Awards.
Of course, some bloody marys are not so healthy, and consumers can thank the blogosphere in part for that. Spurred on in a “can-you-top-this” fashion, some restaurants, bloody mary bloggers and individual consumers are carving out a spot at the bar (or on the internet) by posting outrageous pictures of lavishly garnished bloody marys. A bacon cheeseburger, King Crab claw, and chicken and waffles are just a few of the indulgent garnishes that demonstrate how the bloody mary can serve as a “meal in a glass.”
While possibly alarming some fans of the classic recipe, elaborate versions of this classic cocktail may be contributing to an overall boost in the category. “I’d say the Bloody Mary is getting more popular,” said Shelley Buchanan, author of “The Drunken Tomato: A Definitive Guide to the Best Bloody Marys in Los Angeles and Orange County.” “Especially with everyone sharing all these pictures of the crazy garnishes, bloody marys are really coming out in social media a lot more, and they’re getting more attention that way.”
This story was originally published in the November 2014 issue of Gourmet News, a publication of Oser Communications Group.
Bolder Beans produces crunchy, pickled green beans and other pickled vegetables that are a healthy snack, a perfect addition to a Bloody Mary, or even a great gift. Bolder Beans are sugarfree, fat-free and even gluten-free. There are less than 100 calories in the entire jar and each serving has
only 1 carb. In addition, there is nothing artificial added and all ingredients can be pronounced.
Bolder Beans started as a wonderful addition to a Bloody Mary. Just add a couple pickled green beans instead of a piece of celery and your Bloody Mary is transformed. “I first tried a pickled green bean in a Bloody Mary in New Orleans. When we returned home to Colorado, we couldn’t find anything we liked, so I decided to make my own!” said Rogue Edwards, Owner of Bolder Beans.
A single jar is perfect for a hostess gift, a teacher appreciation item, a pot luck dinner, or just a simple thank you. Purchase a jar online at www.bolderbeans.com or custom order a gift box that will really stand out. Prices range from $8 a jar to $30 a gift box depending upon the
For the Bloody Mary lover, a Bolder Beans Bloody Mary gift set is really unique. This special gift box includes a jar of Bolder Beans, Bloody Mary concentrate mix, rim salt, a bean fork and even a pack of beef straws! Just add the vodka for a complete set that will make any Bloody Mary lover smile.
Bolder Beans come if three tasty flavors: mild, medium and hot. The mild beans have a big, bold, dill pickle taste that are crunchy and zesty without the added heat. For the medium flavor, a jalapeño is added to the jar to give it a big, bold kick with a peppery jalapeño taste. A habanero is added to the hot and gives the bean a sweet heat. Whether they are chopped up in a salad, added to a Bloody Mary, or eaten right out of the jar as a good snack or an easy appetizer, Bolder Beans are sure to please any pickle person.
Opa by Litehouse Feta Dill Greek Yogurt Dressing was named The Association for Dressings & Sauces (ADS) Dressing of the Year at the ADS Annual Meeting held October 11-13 in Naples, Florida. Litehouse Foods launched OPA by Litehouse to rave reviews: in just one year in the market the best-selling dressing has reached over 50 ACV in 47 of the top 64 IRI markets and is already 21 percent of the yogurt refrigerated salad dressing category.
“We are so honored that Litehouse was chosen for this prestigious award,” said Maria Emmer-Aanes, Vice President Marketing and Communications for Litehouse, Inc. “OPA by Litehouse Greek Yogurt Dressing was the first fresh, Greek yogurt based dressing to market, and we’ve received rave reviews from consumers since its launch. We are thrilled to be acknowledged by our peers as well.”
The Dressing of the Year Award is presented by ADS to recognize and celebrate truly innovative and delicious dressing products. Nominations for the award were received from ADS members and were then voted on by members via a blind taste test at the ADS 2014 Technical Meeting in San Diego, California. ADS members voted for the dressing deemed to have the best overall taste.
Using Greek yogurt as a salad dressing base provides a lower calorie dressing with twice the protein of a traditional dressing. OPA by Litehouse dressings are free of trans fats, have no MSG or artificial preservatives and only 0-1 gram of sugar per serving.
Mothers are more likely than fathers to read nutrition labels when considering food and drink purchases, according to the latest C.S. Mott Children’s Hospital National Poll on Children’s Health.
Results from the poll showed that 40 percent of mothers say they read the nutrition labels either “very often” or “always.” Just 35 percent of fathers say they read the labels “very often” or “always.”
Sugars (total sugar and added sugar) topped the list of “very important” nutrients that parents consider overall. But mothers are more likely than fathers to say total sugar, added sugar, protein and dietary fiber are “very important.”
The “Nutrition Facts” labels are required for most foods sold in the United States. For the first time in two decades, in 2014 the Food and Drug Administration (FDA) has proposed key changes to the labels to feature clearer information about calories, fat, and sugar. “The hope is that changes in the labels can make them easier to read and understand, and that will help consumers make healthier choices,” says Susan J. Woolford, M.D., M.P.H., a faculty collaborator in this month’s poll. “We decided to find out how mothers and fathers currently use the labels, and how they think about the information that’s contained there.”
In the poll, 1,481 parents were also asked about using the labels when comparing two similar foods or drinks to buy. Forty-six percent of mothers versus 33 percent of fathers said that information from the nutrition label “very often” or “always” influences their decisions. More fathers (16 percent) than mothers (10 percent) indicated they never read nutrition labels.
Woolford says she was surprised how many parents, particularly fathers, don’t use the labels. “We didn’t ask specifically for the reasons why parents do not use food labels in this poll, so it’s hard to pinpoint a cause with certainty. But it may be that parents find it difficult to make the connection between the information on the nutrition facts labels and what it means for their health and their child’s health,” says Woolford, who is medical director of the Pediatric Comprehensive Weight Management Center at C.S. Mott Children’s Hospital and a member of the Institute for Healthcare Policy and Innovation.
“It’s also possible that they have already made decisions about what they plan to purchase, and the nutrition information is not a factor they consider. Nonetheless, it is still important for fathers to make nutritious choices that safeguard their children’s health,” Woolford says. “The results of this poll indicate an opportunity for further research into how we can improve the nutrition facts labels so they might be something that parents – both mothers and fathers –use and so that they provide information in a manner that promotes healthy food choices.”
Sterling-Rice Group (SRG) has identified its top ten culinary trends that will stand out on restaurant menus, expand onto grocery shelves, and attract consumer attention across the U.S. in 2015.
Next year, consumers’ food preferences will be driven by a continued interest in global cuisines, balanced nutrition, community connections, and a desire for adventurous eating experiences. Look for these culinary trends to expand and grow next year as they move from the cutting edge into our popular foodscape:
The 2015 Cutting-Edge Culinary Trends were compiled by SRG’s Culinary Team led by Culinary Director Kara Nielsen and feature examples of trailblazing food and drink and the brands leading the way for each trend. An extension of Culinary Shifts™, SRG’s proprietary research based on key societal shifts affecting consumer behavior around food, the predictions provide insight for food industry companies to better develop, position, market, and sell food products.
For a complete look at SRG’s 2015 Cutting-Edge Culinary Trends, visit SRG.com.
The Chefs’ Warehouse, Inc.. a distributor of specialty food products in North America, today announced that it has acquired substantially all of the assets of Euro Gourmet Inc., based in Beltsville, Maryland. Founded in 1999, Euro Gourmet is a wholesale specialty distributor of imported and domestic products along the East Coast.
“We are pleased to welcome Euro Gourmet to our growing family,” said Christopher Pappas, Chairman and Chief Executive Officer of The Chefs’ Warehouse, Inc. “The Chefs’ Warehouse entered the Mid‐Atlantic region in 2005 through the migration of top NY‐based chefs and restaurateurs into the area. We’ve continued to grow in the region organically and through the previous acquisition of American Gourmet Foods. The addition of Euro Gourmet both strengthens our existing employee base and complements our already extensive Mid‐Atlantic product selection.”
“Both The Chefs’ Warehouse and Euro Gourmet were founded on the idea that our customers deserve high quality products at an affordable price and we strive every day to make that happen. Joining forces will only help us further improve and thrive in this endeavor,” said Francesco Marra, President and CEO of Euro Gourmet Inc.
Euro Gourmet Inc. is expected to generate approximately $5.0 million in annualized net sales in 2014. Terms of the transaction were not disclosed.
Pamela’s high standards for creating delicious, gluten-free foods have always placed as much importance on what goes in its gluten-free baking mixes, cookies and snack bars, as what gets left out; pledging to consumers:
In addition to the all-purpose flour and scone mix, the company has nine SKUS pending verification – many of which should be approved in the coming months.