Unified Grocers is hosting its annual Expo for the company’s members, customers and vendor community at the Long Beach Convention Center on August 17 – 18, 2016. The show will include more than 900 booths representing industry suppliers and Unified product and services departments. It will also feature several educational sessions for attendees covering topics such as, Scan Data for Sales Planning, Mobile Ordering, Ecommerce and Social Marketing.
Among Expo’s many other highlights will be Unified’s “Signature” brands — products that the company owns or has exclusive rights to distribute. Everything you could find in a grocery store — and more — will be on display and available to try at Expo. Unified has made it easier for its independent retailers and participating vendors to do business at Expo with a mobile app for navigating the show and taking full advantage of its many buying and selling opportunities.
Explore Cuisine will be launching its new Thai Rice Noodles at Expo East 2016. There are two varieties.
Brown Rice Pad Thai Noodles are made with organic, nutrient-rich whole grains. Brown Rice Pad Thai Noodles take the guesswork out of gluten-free Asian cooking by providing you with Pad Thai Noodles that are perfectly packed in a 2-ounce package.
Red Rice Pad Thai Noodles utilize nutritious red rice grain for authentic texture. Explore Cuisine’s Red Rice Pad Thai Noodles are a healthy alternative to traditional Pad Thai. With 4g of protein, this three-ingredient Pad Thai pasta is made with whole foods directly from the farm.
These pastas are certified organic and vegan, non-GMO and gluten free. They’re high in protein and fiber.
Click the cover image above or click here to read the August issue of Gourmet News
Alter Eco®, which makes organic foods with full-circle sustainability, has tapped Jason Berry as the company’s new Vice President of Sales. A 25-year veteran in the natural products industry, Berry brings extensive experience to his new role at Alter Eco, having recently held leadership positions at Boulder Brands and Clif Bar. Hot on the heels of several new executive hires within a year’s time, the appointment was made to further strengthen Alter Eco’s rapid year-over-year sales growth.
“At Alter Eco, we fully embrace those that mirror our mission to make the world a better place, and Jason’s extensive background in the natural food industry and zeal for working with brands that leave a positive environmental footprint is exactly what we were looking for to lead our sales team,” said Kate Tierney, President of Alter Eco Americas, PBC. “We’re thrilled to welcome Jason to our family of talented, hard-working and caring individuals, and look forward to the much-anticipated success that’s to follow.”
Recently the vice president and general manager at Boulder Brands, Berry also served as senior vice president of sales for all channels, managing more than $500 million in annual revenue during his three-year tenure. Appointed for his exceptional expertise in driving sales growth within the natural products industry, Berry also served as director of sales at leading better-for-you bar brand, Clif Bar, managing national accounts, independent and conventional retail sales, and broker responsibilities. Prior to Clif Bar, he worked nearly a decade at Presence Marketing as sales manager and before that held a seven-year position with natural and organic food retailer, Wild Oats.
“I am truly honored to be welcomed with open arms to the Alter Eco team,” said Berry. “The brand’s incredible growth over the past several years is awe-inspiring and I’m excited to hit the ground running while employing my expertise to continue to bolster Alter Eco’s presence in the natural food space.”
A seasoned sales professional, Berry received his bachelor’s degree from the University of Colorado in Denver.
Alter Eco produces high-quality, farmer-grown organic foods that are USDA Organic, Fair Trade Certified, Carbon Neutral Certified, Non-GMO Project Verified and Certified Gluten-Free. For more information and details on the global impact of Alter Eco and its products, please visit www.alterecofoods.com.
All Natural Products is pleased to announce that it has obtained non-GMO certification for its world famous Davidovich Bagels as part of its quest to provide the best products in the market place. The use of genetically modified ingredients has been a controversial topic all over the world. All Natural Products made a commitment several years ago to never use genetically modified ingredients in its world famous Davidovich bagels, but now those bagels are officially certified as GMO free.
This certification adds to the list of important oversight for All Natural products, including being kosher certified, Pas Yisroel, all natural, third-party audited, certified Made in NYC, certified Pride of NYS. With the exception of egg bagels, Davidovich bagels are vegan.
-Vegan (except our egg bagel)
Well known for production of lesser-known wine varietals, Division Winemaking Company’s (DWC) founders Kate Norris and Tom Monroe celebrate summer with their sixth vintage release, offering carefully selected wines prime for the season. The 2016 summer releases include two distinct variations of Gamine Grenache Rosé Pétillant & Pétillant Naturel, a personal expression of Norris under her Gamine label, as well as DWC Chardonnay “Trois” the first single chardonnay release from this vineyard, Pinot Noir “Deux” and Pinot Noir “Trois.”
Norris launched the Gamine label at DWC in fall of 2015 inspired by her love for the Rhone Valley region of France. DWC new releases are currently available online, are distributed to 17 states, Canada and France, and available at the SE Wine Collective. Recently DWC launched a brand new way to experience Oregon wines through their two-tiered membership-based wine club featuring all DWC wines. The club serves as a great way to taste your way through new wines, learn about unique varietals, and experience the next wave of Oregon and Washington winemaking with select wines sent to your door or available for pick up at the winery twice a year. Featuring the “Undivided” collection with six wines shipped twice a year and the “Divide and Conquer” with a customer choice of 12 wines, also released twice per year.
Norris and Monroe arrived in Oregon in early 2010 with youthful energy and armed with the wealth of experience and knowledge that they learned in France. Not being taught the more traditional New World winemaking methodologies most commonly seen on the West Coast, provided the opportunity to start their own winery uninfluenced by the New World norms. The wine company has become an ambassador for the new generation of Portland produced wines and serves as a guide to the hottest upcoming varietals and wines such as Gamay Noir, Chenin Blanc, and Old World-style rosés. Determined to make approachable and balanced wines though minimal manipulation, they have a passion to work with well farmed terroir expressive vineyards, many of which are organic and/or Biodynamic®, celebrating the varietals they as winemakers love to drink. Now in their sixth vintage, Norris and Monroe represent a new generation of winemakers that are looking beyond the status quo to create unique styles of wine, with a purpose, a story and without traditional barriers.
2015 Gamine Grenache Rosé Pétillant & Pétillant Naturel
The bubbles are back and in two fun and distinct expressions! This is the second vintage of sparkling wine made under Norris’ personal project, Gamine Wines, which started with the idea to create a lovely, fresh and approachable ap ro style bubble with a richer grape varietal picked early to preserve acidity and liveliness. The 2015 vintage in Oregon had record heat units. Tom and Kate both love the Quady North Mae’s Vineyard in the Applegate Valley AVA in southern Oregon and had worked with the grapes as the sole component of their Loire clones dominated based Division Cabernet Franc, and Kate’s Gamine Syrah. Herb Quady has become one, if not, the best growers in the region, grew up in the family of the famed Quady Winery in California’s Central Valley, later became the vineyard manager for Randall Graham’s Bonny Doon wine empire before first coming north to southern Oregon with his sights on applying organic farming techniques to a region with mostly undiscovered vineyard potential. His Mae’s Vineyard block slopes southeast into the Applegate Valley in what can only be said as one the prettiest spots we’ve seen in the state. Loamy/clay and marine sediment overlay sits on top of a large granite slab (yes granite!), which makes this a truly distinctive site to work with. picked our Grenache very early to preserve acidity and the fresher vibrant flavors and weight.
2014 Division Chardonnay “Trois”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable farming. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment! We have been very fortunate to work with some of the best Chardonnay sites in the Willamette Valley and again are ecstatic with the old vine Biodynamic Davis 108 at Cooper Mountain Vineyards’ Old Vines site (1978 planting). The Gross family has created one of Oregon’s greatest stories dedicated to truly sustainable farming and wines made very naturally, so we feel very akin the Gross’s and their winemaker, Giles de Domingo.
The wine is light and airy, but still full and rich. The aromatics begin with a slight amount of well integrated reduction that shouts graphite and flint. The palate has great presence and begins with well structured white peach skins, to some lemon crème and ends with a distinct calcium/lime minerality. The 2014 Division Chardonnay “Trois” brings a very classic Old World character to it that will lend itself to extended ageing. If you’re going to drink now, a bit of decanting is helpful and will help coax out the complex expression.
2014 Division Pinot Noir “Deux”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable farming. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment! Vista Hills is a 42-acre vineyard that sits high atop the Dundee Hills AVA, reaching heights of nearly 900 feet, which is quite high for the Willamette. The slow ripening conditions and well-draining Jory soil are ideal for Willamette Valley Pinot Noir and the site is farmed LIVE certified sustainable and Salmon Safe, producing premium fruit without taking a toll on the special environment it’s nestled in.
The wine is red fruit dominated with amazing palate width that exemplifies the ferrous Jory soils. The palate is all cherry and strawberry with iron like mineral tones and is texturally well developed. This wine is purely high quality classic Oregon Pinot Noir that is drinking exceptionally well at the time of release and will likely age well.
2014 Division Pinot Noir “Trois”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable grape farming climates. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment!
First planted in 1980 on what is believed to be the remnants of an active volcano, this certified organic vineyard is situated between 660 and 860 feet in elevation on Nekia, Jory and Rittner soils. The elevation aspect lead to warm and sunny days and very cool evenings, which helps the Pinot Noir from Temperance retain its legendary acidity while still demonstrating intensity and complete phenolic ripeness. Temperance Hill is farmed by Dai Crisp, one of the best viticulturists in Oregon, or in the U.S. for that matter, with impeccable care and dedication.
This ruby colored wine is all cherry and intense mineral on the palate that has soft coating tannins that fit perfectly with the textual components. The initial aromatics are pure Pinot Noir traits with deep black cherries and fresh dried tobacco leaves.
Organic, salted dark chocolate and pumpkin beer together? Yes, please! Salazon Chocolate Co., a premium chocolate maker known for its line of organic salted dark chocolate bars is launching a new fall seasonal chocolate bar made with Flying Dog Brewery’s The Gourd Standard Pumpkin IPA.
The new fall release, 72% Organic Dark Chocolate with Sea Salt & Pumpkin Beer (at a suggested retail price of $3.99), incorporates actual ingredients from Flying Dog’s fall seasonal beer, The Gourd Standard Pumpkin IPA, including German Noble Hops, Flying Dog’s custom pumpkin spice blend, and sea salt infused with The Gourd Standard Pumpkin IPA.
“We’ve all seen chocolate paired with wine, but it actually pairs just as well with craft beer,” said Pete Truby, Founder of Salazon Chocolate Co. “And we couldn’t be more thrilled to partner with one of the leaders in creative craft brewing, Flying Dog Brewery, which is also based in Maryland.”
“We view craft beer as an art form and jump on the opportunity to work with like-minded artisans,” Flying Dog Chief Marketing Officer Ben Savage said. “Creativity and commitment to the craft is something Salazon shares with us, and it yielded delicious results.”
The 72% Organic Dark Chocolate with Sea Salt & Pumpkin Beer bar will be available starting in September at select Whole Foods Markets, Safeway, Earth Fare, MOM’s Organic Markets, New Seasons Markets, and a number of independent natural foods stores and online.
BelGioioso Cheese, Inc. is introducing three new items that meet consumer’s needs for individual sized, portion-controlled snacks.
“Following on the heels of our enormously popular Fresh Mozzarella Snacking Cheese, we decided to expand the line to include a Fontina Snacking Cheese,” states Sean Moran, Vice President of Sales. “At just 70 calories, its mild, buttery flavor truly brings a smile with every bite.”
In addition to the Fontina Snacking Cheese, BelGioioso has created a 3-ounce Mini Mascarpone[TM] cup designed for freshness and convenience and a 5-ounce Mini Ricotta[TM] single-serve cup.
“The Mini Mascarpone and Mini Ricotta are petite sized cups of our all-natural, award-winning cheeses, offering freshness, convenience and portion control for the consumer,” says Moran. “The cheese is packed with protein and calcium and offers a healthier alternative to traditional snacks.”
As with all BelGioioso cheeses, the new offerings are made using traditional Italian cheesemaking methods. They are all-natural, rBST-free, gluten-free and contain no gums or fillers. The Mini Mascarpone cups are a perfect size for a healthier spread option, with each serving at nearly half the calories of butter. The Mini Ricotta cups provide an individual serving of 16 grams of protein and 60 percent of the daily value in calcium and is packaged for use as a single serve breakfast option with fresh fruit and granola, or as a fresh, creamy dip for vegetables. Each mini portion of the Fontina Snacking Cheese is full of flavor and has only 70 calories. Individual packages are printed with the BelGioioso signature snacking smile logo.
Protein continues to be top of mind for consumers in relation to satiety, weight management and sustained energy with 51 percent of consumers seeking out protein rich snacks for their daily diets. With the key drivers of snacking occasions being time, convenience, health, portion control and exploration, BelGioioso’s new Snacking and Mini protein rich cheeses provide a delicious and flavorful snack choice.
The 70-calorie Fontina Snacking Cheese contains three cubes, packaged into individual 0.75-ounce packages and available in 6-ounce retail bags packed 10 per case. The 3-ounce Mini Mascarpone cups are packed 18 cups per case, while the 5-ounce Mini Ricotta cups are packed 12 per case.
Americans are gobbling up more organic fruits and vegetables than ever before, from organic blueberries and organic apples to organic packaged greens and cut-up organic vegetables ready for their children’s lunch box or their family’s dinner plate.
Over half of all households in the United States now purchase organic produce. The sale of organic bananas alone – now a $165 million market – soared by more than 30 percent last year. Organic “value-added” vegetables (think chopped kale, peeled carrots and ready-to-cook squash) grew by a whopping 54 percent in 2015 to almost $150 million.
“The organic produce market is growing and strong, and it is driving trends in produce innovation across the board,” said Laura Batcha, Executive Director and CEO of the Organic Trade Association (OTA) on Thursday at the first-ever Organic Produce Summit, held in Monterey, California.
The inaugural sold-out event on July 13 and 14 attracted more than 500 attendees representing every facet of the organic produce industry, and included a trade show with more than 70 exhibits from leading organic fresh fruit and vegetable producers. The event showcased the booming $13 billion organic fresh produce marketplace with a series of educational sessions hosted by OTA, and featured key industry speakers and networking opportunities.
Digging deep into the produce aisle, Batcha gave a State of the Organic Produce presentation on Thursday, unveiling the findings of a report on the produce-buying habits of Americans compiled for the Organic Trade Association by Nielsen, the global information and measurement company.
According to the OTA 2016 Organic Industry Survey released in May, fresh organic produce sales in the U.S. reached $13 billion in 2015. (Total sales of organic fruits and vegetables, including fresh, frozen and canned, amounted to $14.4 billion.) The $13-billion market includes $5.7 billion worth of organic produce sold in the mass market (supermarkets, big-box stores, warehouse clubs), $4.7 billion sold by specialty and natural retailers, and $2.7 billion in direct sales (farmers’ markets, CSAs, online).
Nielsen measures organic sales primarily from the mass market, and puts organic produce sales at $5.5 billion. The Nielsen figures do not include specialty and natural retailers, nor direct sales. Further, Nielsen’s data reflect grocery coding systems, which are based on retailer description and in which organic can be under-represented.
The Nielsen figures, however, delve down to the specific types of organic vegetable or organic fruit sold, providing detailed information on the buying habits of consumers in the major category of supermarkets and big-box stores.
“We are excited to be sharing these numbers and findings on the rapidly growing organic produce sector,” said Batcha. “The more we know about the market and what consumers want, the better the organic produce grower, distributor and retailer can respond to meet the needs of today’s food buyer. Understanding the organic produce consumer will drive the future growth of the sector.”
Since 2011, the sales of produce in this country have increased over 25 percent. Convenience, a greater awareness of the health benefits of produce, and an increased interest in local food sources largely contributed to the increase. And driven by the desire to improve upon already healthy food choices, organic fruit sales have soared 123 percent during that time, while organic vegetable sales have jumped by 92 percent.
What’s big in the organic produce sector? A few standouts in the produce section:
The U.S. organic industry saw its largest dollar gain ever in 2015, adding $4.2 billion in sales. Total organic food sales in the U.S. were $39.7 billion, up 11 percent from the previous year. Organic produce sales accounted for 36 percent of the organic market. Almost 13 percent of all the produce sold in the United States now is organic.
The Nielsen findings showed that today’s organic produce shopper tends to be more kid-focused than the average produce shopper, and that the huge majority of these enthusiastic organic produce buyers – 77 percent – are going to their favorite grocery store or supermarket chain to buy their organic fruits and vegetables.
The findings bear important insights for retailers looking to draw more shoppers to the fresh produce section, as the booming demand for organic produce will spill over into purchases of conventional produce, said Batcha.
“Data show that the organic shopper is an extremely health-conscious consumer who is completely dedicated to eating fresh fruits and vegetables. Organic is a top choice because of the confidence in organic as THE choice to avoid foods grown with toxic and persistent pesticides,” said Batcha. “Because of this health-driven commitment retailers should not be afraid to differentiate organic produce on their store shelves. Shoppers recognize the USDA Organic seal and respond to positive messaging about what organic delivers, but at the end of the day they want to fill their carts with farm fresh foods — benefiting the entire produce section of the store.”
By Micah Cheek
Bittermilk: The name is made up, but the quality isn’t. “We wanted to evoke a more southern feeling. We wanted to do another avenue of business. The idea is, the labor is in the bottle; just add booze,” says Owner MariElena Raya.
Bittermilk, purveyors of cocktail mixers, has won a sofi Award in the Cold Beverage category for its No. 3 Smoked Honey Whiskey Sour. The mix, made with bitter orange peel, lemon and honey smoked over barrel staves, is made for mixing with bourbon for a whiskey sour, or tequila for a smoked honey margarita. The company, based in Charleston, South Carolina, was inspired by the experiences of owners MariElena and Joe Raya as they operated their Charleston bar, The Gin Joint, after their house-made mixers began receiving lots of attention. “We got a lot of people asking for the recipe, but coming back and saying they had trouble finding the ingredients or it didn’t taste the same.” says Raya. “People often refer to them as bitters – they have bittering agents in them. We use organic juices; we use some interesting culinary techniques like barrel aging.”
Bittermilk’s first big break, an award from Garden & Gun magazine, gave an unexpected boost to the small company. “We won as a finalist in the beverage category, for the No.1 Old Fashioned. We went to selling 10,000 bottles in December. And we’re hand bottling and capping them. We had a small warehouse that we used a lot for our bar, and then it just went nuts. That was an amazing award to win,” Raya says.
Soon after, Bittermilk products became finalists in both the Good Food Awards and sofi Awards. “The acceptance of the product has been wonderful. We spent a great deal on branding. It really paid off,” says Raya. “A lot of people want to stock the product. They love the look and it fits into their store. Customers say they bought it because it looked neat, and they come back and say it’s like they’re addicted to it.”
With a gold sofi for the shelf, Raya is hoping to increase Bittermilk’s footprint. “Buyers can recognize the award and know it’s important. We’re not sure what to expect, but we’re really excited to branch out,” says Raya. “We haven’t delved into the Northeast that much and the Midwest. California’s been a great area for us, and all of the Southeast. The Northeast is still untapped.”
Bittermilk’s strongest sales have been during the holiday season, and Raya is preparing for it with some new options. Gift sets and new packaging have been in the works, as well as seasonal flavors. “We’ve done a lot with the No.7 – we’re doing it as a seasonal mixer. Last year, we did a Gingerbread Old Fashioned. This year, we’re coming out with a Yuletide Old Fashioned with sour cherry,” says Raya.
Raya has also released a line of bar syrups under the name Tippleman’s. “The Tippleman’s line is geared more to the restaurant industry, and people who want to explore more with cocktails,” she says. “We’re selling just the maple syrup that we cook over oak staves, and the burnt sugar – you can make a really great tiki drink with that.”