Sylvain Toutant has been named president and chief executive officer of DAVIDsTEA. He will be responsible for all operations at DAVIDsTEA and will oversee the company’s growth in Canada, the United States and around the world. He will also serve on the board of directors.
A recognized specialist in retailing, Toutant has developed businesses in Canada, the United States and Europe. After joining VanHoutte in 2008, he became President of Retail and subsequently, Chief Operating Officer. Since 2012 and until recently, he was President of Keurig Canada, where he accelerated growth through a strategic alliance with Keurig Green Mountain in the United States. He also headed Keurig’s operations in the United Kingdom.
During the course of his career, Toutant has been at the helm of a number of well-known brands in renovation, and alcoholic and other beverages. Employed by Reno-Depot from 1987 to 2003, he became its President in 2001 and helped make it one of Quebec’s most admired companies. He also served as President and CEO of the Société des alcools du Québec [Quebec’sliquor board] from 2004 to 2007.
“Sylvain’s vast knowledge of the beverage sector, combined with his expertise in consumer behaviour, makes him one of the best managers in the industry,” said Pierre Michaud, Chairman of the company’s board of directors. “In addition, his proven ability to generate organizational growth will be extremely valuable to us.”
Herschel Segal, DAVIDsTEA Co-founder and majority shareholder, said he is very pleased with Toutant’s decision to join the company. “We founded David’s Tea in 2008, and since then the business has grown continuously. We now find ourselves at an important time in our development, and I’m convinced Mr. Toutant will be an extraordinary asset for us as head of our business.”
“Tea is the second most popular beverage on the planet, just after water,” said Segal. “There is incredible potential for growth, and we intend to play a leading role in this market.”
Looking for a little drama at this summer’s Fancy Food Show? It seems you’re likely to find plenty at the Goddess Gourmet booth in the “New Brands On The Shelf Pavilion” on level 1, behind the 3400 aisle, where the company is showing off Flavor Bombs, described as, “an arsenal of ingredients making preparation times shorter, cooking more enjoyable, flavorful and affordable.”
Flavor Bombs are a line of all natural, fresh frozen, gluten free, low sodium cooking bases that ignite a G-force of flavors when preparing memorable meals for family or friends. Flavor Bombs come in five explosive flavors that include Basil, Sage, Rosemary, Mirepoix and Soffritto that turn everyday dishes into gourmet meals. Flavor Bombs are the creation of Giovannina Bellino, a long-time ‘foodie” entrepreneur, mother of three and the owner of Goddess Gourmet, a natural foods manufacturing company located on Long Island, New York.
Flavor Bombs provide consumers with an arsenal of ingredients making preparation times shorter, cooking more enjoyable, flavorful and affordable. Flavor Bombs are concentrated blends of caramelized aromatics and fresh herbs in an extra virgin olive oil base that offers consumers an “EXPLOSION” of flavors and aromas that won’t retreat when preparing their favorite recipes. Flavor Bombs are pre-cooked, so consumers have the flexibility of using them to start or finish a dish.
“We are very excited to be exhibiting Flavor Bombs at the summer Fancy Food Show. We want consumers everywhere to learn how to “drop a bomb” into their pots or pans and be bombarded with the explosive taste of Flavor Bombs,” said Gio Bellino, owner of Flavor Bombs.
The fresh frozen, 2-ounce “Bombs” will create a recipe for up to four people and come in the following five delicious cooking blends:
Basil Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is the perfect complement to an array of dishes from sauces and soups to meatballs and meatloaf.
Sage Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is perfect for those fall and winter months stews, soups and stuffing’s. Excellent with poultry, pork, veal and a true enhancer for roasted potatoes and vegetables.
Rosemary Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb packs a powerful punch of pungent flavor and aroma that takes fish, chicken or lamb into the next stratosphere. Try it on roasted potatoes or vegetables.
Mirepoix Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is a kaleidoscope of flavors and aroma that is a perfect mix for rice, orzo pasta, quinoa or any kind of grain in making a memorable side dish. Try it in tuna, chicken or egg salad and on vegetables. We guarantee your side dishes will never taste the same.
Soffritto Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is so versatile and delicious it can be used in sauces and soups, in quiche, omelets, frittatas or stir fry. You can even use it as a Panini spread or a topping for bruschetta and it’s the authentic base for Marinara sauce.
“Flavor Bombs really hit their target at last year’s Natural Products Expo East Show in Baltimore,” said Gio Bellino, “That’s why we are taking direct aim at this summer’s Fancy Food Show to further introduce a larger audience of food industry professionals to the unique potential of Flavor Bombs.
There is little or no decrease in the incidence of cancer associated with consumption of organic food, according to a large study from The University of Oxford and published in the British Journal of Cancer and featured in the June issue of Food Nutrition & Science. With the exception of non-Hodgkin lymphoma, there was no clear evidence that organically produced foods are less likely than conventionally produced foods to cause cancer.
“There are many reasons why people may choose organic food, including potential benefits for taste, health and the environment,” says Phil Lempert founder of Food Nutrition & Science and CEO of The Lempert Report. “This report raises other questions about cancer and overall health and nutrition habits that require ongoing research.”
Researchers looked at the relationship between the reported frequency of consumption of organic food and subsequent cancer incidence, both overall and for 17 individual cancer sites or types in a study of middle-aged women in the United Kingdom.
When researchers followed up with these woman nine years later, compared to the women who reported never eating organic food, there was actually a small increase (1.37 percent) in risk of breast cancer in women who reported always eating organics.
Also in this issue, food quality will suffer as carbon dioxide (CO2) levels continue to rise, according to a recent report from UC Davis. The report looked at wheat grown under elevated CO2 concentrations, lowering protein concentrations in wheat grain, rice grain, potato tuber and barley. Researchers expect that protein available for human consumption may diminish by about 3 percent as atmospheric CO2 continues to climb in the next few decades.
Olive oil quality is in the spotlight, and everyone who buys olive oil these days needs to know the good from the bad. Now is your chance to learn all about olive oil quality assurance in a unique online certificate course from the International Olive Oil School. Experts from the University of California at Davis Olive Center and Boundary Bend will demystify olive oil and help buyers protect themselves from olive oil fraud. Participants will taste more than 20 samples, learning how to identify good oils along with the characteristic defects that can arise along the supply chain. The tasting samples, together with a set of six hand-made cobalt tasting glasses, will be delivered to participants in advance of the online sessions. The five, 90-minute lessons will stream live online June 16-20 and space is limited. Participants can ask questions from the instructors using an onscreen chat and access the recorded program for 30 days after the live lessons. Those who complete the series will receive an Advanced Course Certificate of Completion from the International Olive Oil School. Don’t miss this great opportunity to learn the ins and outs of olive oil quality assurance directly from world-renowned experts. Register today.
The all natural TEAS’ TEA® line is now available in Sprouts Farmers Markets. Starting this month Sprouts will now feature the following TEAS’ TEA products: four unsweetened teas—Pure Green, Jasmine Green, Green White and Golden Oolong and three Lattes-Matcha Green Tea Latte, Black Tea Latte, and Chai Latte in 16.9 fluid ounce bottles. Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. Its more than 170 stores offer a complete shopping experience that includes fresh produce, bulk foods, vitamins and supplements, packaged groceries, meat and seafood, baked goods, dairy products, frozen foods, natural body care and household items catering to consumers’ growing interest in health and wellness.
Named from the Japanese expression “Ocha No Naka No Ocha”, simply meaning “The Tea of ALL Teas!”, TEAS’ TEA is hailed as Only The Purest Tea™, for its thoughtful sourcing and meticulous brewing methods. The Non-GMO, unsweetened TEAS’ TEA® offers zero-calories, while the TEAS’ TEA Lattes are guilt-free with 0 grams of fat and 80 calories per serving.
“ITO EN and Sprouts are both committed to helping consumers live a healthy lifestyle at an affordable price,” said Jim Hoagland, COO of ITO EN (North America) INC, with makes TEAS’ TEA. “Sprouts’ customers will now be able to purchase a wide variety of healthy, great tasting Teas’ Tea products at a great price.”
Boyajian Inc.has been awarded a gold medal for its Scallion Infused Olive Oil and a silver medal for its Chipotle Infused Olive Oil at the recent 2014 Los Angeles International Extra Virgin Olive Oil Competition. This year the competition celebrated its 14th anniversary. Oils are tasted by an impressive team of judges, and the competition brings in the finest domestic and international olive oils from across the globe.
Boyajian oils are sold and distributed to a number of retail locations throughout the country.They can be found at the following locations, as well as countless other locations across the United States and beyond:
Northern California’s Bay Area:
Berkeley Bowl – locations in the East Bay Area
Lunardi’s – several locations in the Bay Area
Zanotto’s Family Markets – locations in the South Bay Area
Russo’s Market – Watertown, Mass.
Epicure Market – Miami Beach
Bill the Spice Guy – Bonita Springs, Fla.
For a location near you, contact Alex Boyajian at ABoyajian@boyajianinc.com.
June is National Iced Tea Month, and the North American Tea Championship (NATC) is naming the 25 best, premium iced teas in key categories. The NATC is the only independent and professionally-judged tea competition in North America and the premier platform for showcasing quality teas. Visit TeaChampionship.com for a complete list of first, second and third-place winners in the NATC Iced Tea Class.
Some of the NATC victors are scheduled to be featured in the North American Tea Championship Winners Tasting Circle at World Tea Expo (WorldTeaExpo.com), May 29 – 31, 2014 at the Long Beach Convention & Entertainment Center, Long Beach, Calif. And all of the high-quality NATC-winning teas are commercially available in the marketplace.
Companies with 2014 first-place iced tea awards from NATC include: Argo Tea; Bhakti Chai; Crystal Geyser Water Company; Dr. Pepper Snapple Group; Honeybush Health Ltd.; Immaculate Leaf; ITO EN (North America); Kelley Organic / Eastsign Foods; Mellow Monk, LLC; QTrade Teas & Herbs; S&D Coffee and Tea; Shangri La Tea Co.; and Walters Bay.
ITO EN (North America), S&D Coffee and Tea, QTrade Teas & Herbs and Kelley Organic / Eastsign Foods boast the most first-place wins in the NATC Iced Tea Class.
“All of this year’s North American Tea Championship winners in the Iced Tea Class are exceptional and highly recommended for summer 2014 and beyond,” says George Jage, director of the North American Tea Championship at The Beverage Group, a division of F+W Media. “The NATC had a lot of high-quality iced teas to choose from. Most notably, we’re seeing an increase in premium iced tea offerings for foodservice, so we added four ‘Best Value Awards’ in Foodservice in different categories. We also presented a ‘Best Packaging Award.’ Congratulations to all of this year’s winners; we expect them to gets lots of attention from consumers and the foodservice industry, especially in the warmer months ahead.”
North American Tea Championship first-place winners include:
(Company, Website, Category, Name of the Winning Tea)
New NATC categories and winners include:
(Company, Website, Category, Name of the Winning Tea)
All NATC tea submissions were evaluated blind and through organoleptic analysis of the following characteristics: dry leaf, brewed color, brewed aroma, brewed flavor, brewed mouth-feel and brewed harmony. An overall numerical value on a 100-point scale was then calculated based on the ratings of each characteristic. Winners were determined by rank.
Wilbur Curtis, a leading manufacturer of tea brewers and accessories, is the official equipment supplier for the North American Tea Championship Iced Tea Class evaluation. Global Customized Water is the official water supplier.
The next North American Tea Championship will be held in summer of 2014 for an evaluation of spring teas. Entries will be accepted and details will be at TeaChampionship.com once dates are established. To inquire about entering the competition, e-mail firstname.lastname@example.org.
McCormick & Company, Incorporated announces Chairman, President and CEO Alan Wilson will ring the closing bell at the New York Stock Exchange to honor the company’s 125th anniversary and mark McCormick’s 15th anniversary on the exchange. Wilson will be joined by the McCormick Board of Directors and Management Committee.
“During our 15 years on the exchange, we have expanded into new markets, leveraged innovation to grow our business and evolved into a global leader,” said Wilson. “This year we also commemorate our 125th anniversary by celebrating the role flavor plays in all of our lives by inspiring flavorful conversation and giving back to communities around the world. Today we live in a world full of flavor without borders – it’s an exciting time to be in the food industry.”
McCormick, a $4 billion global flavor leader, is celebrating 125 years with a year-long story sharing drive that unites its family of brands around the world and helps give back. All are invited to share their own unique stories at FlavorofTogether.com and with #flavorstory – for every story shared, McCormick will donate $1, up to $1.25 million, to United Way to help feed those in need.
“United Way and McCormick have been partners for more than a century,” said Brian Gallagher, President and CEO, United Way Worldwide. “By working together and sharing stories through their 125th anniversary project, we are helping feed those who need it and creating opportunities for a better life for all people.”
So far McCormick’s anniversary program has generated $800,000. In the first six months of the year, McCormick has received photos showing family traditions around the globe, anecdotes about learning to cook and the experience of trying a new flavor for the first time and more. Many of McCormick’s 10,000 employees worldwide are involved in fundraising projects in support of United Way this year.
Every month through the end of the year, McCormick and its family of brands will be using its annual Flavor Forecast report as the basis for a global social conversation about flavor trends. There are 125 influential flavor ambassadors: chefs, food bloggers and culinary luminaries actively participating, and this year’s special edition Grilling Flavor Forecast gives a look at outdoor entertaining flavor trends.
McCormick was founded in Baltimore, Md., in 1889, and sold root beer extract door-to-door from a horse-drawn carriage. Today, McCormick has a leading share of the estimated $10 billion global market for packaged spices and seasonings, with many consumer brands holding a leading position in markets around the world. McCormick also partners with nine of the top 10 global food and beverage manufacturers and nine of the top 10 global foodservice restaurants.
Building on its reputation as one of Michigan’s leading coffee roasters and nut distributors, Ferris Coffee & Nut Company today announced it has acquired Holland, Mich.‐based JP’s Coffee. The move bolsters Ferris Coffee’s increasing commitment to high-end beverages while providing JP’s new potential markets and additional resources for future growth.
Best known for its classic coffeehouse feel, JP’s has been serving customers for more than 20 years. The store offers a large selection of whole bean coffees, fresh-baked treats, and loose leaf tea served by its staff of trained baristas. JP’s Coffee will remain an independent location and continue to operate under the JP’s brand and the direction of the Company founder, Jack Groot, while benefiting from the added resources, team and national reach of Ferris Coffee. The Midwest Barista School at JP’s will also continue its commitment to developing exceptional industry professionals from around the world.
Ferris Coffee will use the acquisition to help spark new approaches to its efforts in high-end beverages as it looks to build on more than 90 years of success. According to Ferris Coffee, the addition of JP’s brings new, world-class coffee and service expertise, as well as important insights into the intersection of coffee and community.
“Adding JP’s Coffee is a great move for our organization and our customers given our highly complementary locations, values and strong community commitment,” said John VanTongeren, President and Owner of Ferris Coffee. “Ultimately, we both view coffee as a relational beverage that brings people together. This move will improve both companies while setting a strong foundation for growth.”
In addition to his continuing leadership role at JP’s Coffee, Jack Groot will be named Director of Retail Operations for Ferris Coffee. In that role, Groot will oversee Ferris’ growing retail operations and continue to train and develop new talent through JP’s Midwest Barista School. His experience will also provide invaluable insight as Ferris Coffee opens its flagship coffee bar onGrand Rapids’ west side this summer. No staff changes are planned at either company.
“West Michigan has always been home to both of our businesses. We share the same values and the same service-first culture, so we see no better place to invest and grow together than in Michigan,” said Groot. “We are excited to partner withFerris Coffee, as our similar cultures and complementary service strengths make this transaction a natural fit. We see great opportunity in combining to create an organization focused on quality coffee with enormous potential for future success.”
Two major events in the beverage industry – World Tea Expo(#WorldTeaExpo) and Healthy Beverage Expo (#HealthyBevExpo) – take place this week, May 29 – 31 in Long Beach, Calif. at the Long Beach Convention & Entertainment Center. The co-located B2B events are set to attract thousands of attendees and command more than 50 percent of the hotels in the City of Long Beach, as well as two-thirds of the Convention Center, as they explore “what’s next?” for consumers in these key drink categories. Healthy Beverage Expo focuses on better-for-you beverages with healthful ingredients, facilitating the dialogue surrounding what “healthy” means to the industry and ultimately the consumer. World Tea Expo is the leading tradeshow and conference focused 100 percent on premium teas and related products. Details are at WorldTeaExpo.com and HealthyBeverageExpo.com.
When: Thursday, May 29 from 8 a.m. – 5:30 p.m. (expo hall open from 11 a.m. – 5:30 p.m.); Friday, May 30 from 8 a.m. – 5:30 p.m. (expo hall open from 11 a.m. – 5:30 p.m.); and Saturday, May 31, from 8 a.m. – 4 p.m. (expo hall open from 11 a.m. – 4 p.m.);
Healthy Beverage Insights: Jonas Feliciano, beverages analyst, Euromonitor International, who’s set to present at Healthy Beverage Expo, says, “Health and wellness beverages – whether categorized as naturally healthy, fortified/functional, better for you or organic – continue to reach new heights in the U.S. market, eclipsing the U.S. $64 billion mark in 2013. Consumer demand for naturally healthy and organic beverages has surged in recent years, and the demand for transparency will continue, underscoring the need for beverage manufacturers to clean up their labels and produce beverages that are both refreshing and healthy.”
Tea Insights: World Tea Expo presenter David Sprinkle, research director for MarketResearch.com and publisher of Packaged Facts, says, “The U.S. tea market is undergoing a transformational change driven by flavor, variety and quality innovation. At the heart of the change lies specialty tea. Competition by product type and retail channel is fierce, but ultimately the tea industry as a whole is the winner, because specialty tea products translate to more consumer enthusiasm, as well as higher prices at the cash register, than the more commoditized products they are replacing.”