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Bobo’s Oat Bars Adds to Gluten-Free Line

With the ever-growing demand from consumers for delicious, gluten-free, snack and convenience foods, retailers are continually looking for new options. Bobo’s Oat Bars has become a favorite go-to because of its great taste, variety, portability and “home-made” quality. The company is expanding its line of gluten-free bars to include Peanut Butter and Jelly and Apple Pie, bringing the number of gluten-free flavors to six, and total number of flavors to 16.

“Moms and kids are a big target market for us, so adding PB&J was a natural line extension to meet that growing demand,” says Beryl Stafford, Founder and President of Boulder, Colorado-based Bobo’s Oat Bars. “The Apple Pie also seemed like a good addition, since it’s one of the most popular flavor profiles for baked goods in the U.S.   Bobo’s are perfect because they taste like the ‘real thing’ but are less sweet, plus high fiber and nutrient dense.”

Bobo’s features a line of snack bars in 14 delicious flavors, including six gluten-free with the two new additions, all made with organic and natural Non-GMO ingredients. The bars are ideal for a light breakfast, ie “a bowl of oatmeal to go,” a pre-workout snack, in a lunch box or yoga bag, or a mid afternoon treat. Bobo’s has enjoyed an impressive annual growth rate of over 50 percent over the past three years, evolving from a home-based operation to national natural foods and specialty store distribution in ten years. Its sights are set on making a big push in 2014 to expand distribution to mainstream grocery stores, outdoor retailer, and more specialty and coffee shops, as well as foodservice outlets. Bobo’s moves to a new 12,000 square foot facility in 2014, more than tripling the existing space. With the new manufacturing space, the company can enhance automation, production capabilities, and add new staff, further increasing potential for growth.

Bobo’s Oat Bars are available at select natural foods and specialty stores nationwide. The company just became Non-GMO Certified as well as Kosher Certified. Bars retail for approximately $2.69 per 3-ounce package.

 

California Table Grape Commission Awards Teaching Grants

The California Table Grape Commission has awarded 37 teaching grants worth up to $750 each to schools in the table grape growing regions of California’s San Joaquin and Coachella valleys.
The funded projects will be implemented in classrooms during the current school year.
More than 2,500 students, grades K-12, will benefit from the classroom projects made possible through funding by California’s table grape growers. Examples include conducting science experiments in an after-school program, starting a school garden, purchasing and using music equipment, going on a museum field trip, and producing and performing a theatre production.
“There are a lot of creative classroom ideas funded through this program,” said Kathleen Nave, President of the commission. “The projects combined will benefit thousands of participating students in California’s table grape growing regions.”
The Innovation in Teaching education grant program was created in 1993 to support innovative classroom projects in the table grape growing regions of California’s San Joaquin and Coachella valleys. For more information about the program, go to www.grapesfromcalifornia.com/EducationGrants.

EVOL Foods Expands Frozen Entree Product Line

EVOL® Foods, Boulder-based maker of new age frozen meals, burritos and snacks, is introducing two new innovative product lines: MultiServe Skillet Meals and Lean & Fit single serve meals. These new products further round out EVOL’s growing product portfolio while still remaining committed to providing, convenient, clean food made with real ingredients that taste great. The MultiServe Skillet Meals also marks the first time EVOL has moved beyond the singe serve market, with meals meant to be cooked on the stovetop and served for two.

“Our food philosophy is simple: love what you eat. At EVOL, we are a on a continued quest to find innovative ways to provide delicious food without sacrificing nutrition, flavor or convenience,” said founder Phil Anson. “Our new MultiServe Skillet Meals and Lean & Fit Meals mark our continued evolution as a company and I think people are going to be truly excited when they taste these new products and realize they are a standout in the frozen food category, showing that just because something is convenient doesn’t mean you have to give up on unique flavors and taste.”

New MultiServe Skillet Meals for Two

EVOL has expanded its reach and flavor profile, as well as moves beyond the single serve market for the first time, with the introduction of the new MultiServe line of frozen entrees. Available in six flavors that are sure to appeal to everyone’s palate, the new MultiServe Skillet entree options take you on an exploration of flavor, creating new dishes that are meant for two.  The entrees are ready in just 10 minutes, combining the convenience of frozen food, with simple clean ingredients. Share the food love and EVOL goodness and take your dinner to the next level with one of the new MultiServe Skillet meals, including:

  • Uncured Bacon Mac & Cheese – a comfort food lover’s dream, this meal features elbow macaroni, crispy uncured bacon and peas, combined with a rich, delicious cheddar cheese sauce.
  • Thai Style Curry Chicken – EVOL’s first foray into Thai cuisine is sure to deliver on this authentic dish. With grilled white meat chicken, red bell peppers, baby corn, carrots, snap peas and white rice and a tasty Thai yellow curry sauce, this may become your new favorite dish.
  • Teriyaki Chicken – a new gluten free, classic dish features grilled white meat chicken, red and green bell peppers, snap peas, carrots, broccoli and brown rice with a zesty teriyaki sauce.
  • Grilled Chicken Parmesan – this Italian classic starts with grilled white meat chicken and brings together spinach, basil, penne pasta and parmesan cheese in a roasted garlic tomato sauce.
  • Chicken Tikka Masala – Indian comfort food with a hint of spice, this gluten free dish combines grilled white meat chicken, carrots, peas and white rice in a rich and creamy tikka masala sauce.
  • Butternut Squash and Sage Ravioli – enjoy the savory flavor combinations of a sage and roasted garlic sauce with grilled tomatoes and kale coating delicious ravioli stuffed with roasted butternut squash and ricotta cheese.

New Lean & Fit Entrees

Stay true to your New Year’s resolution to eat healthier with EVOL’s all-natural Lean & Fit meals.  This new line takes EVOL’s mission to love what you eat to a new level, further showing that you do not have to compromise on flavor or convenience when you choose to eat healthy. As with all of EVOL Foods’ entrees and classic dishes, these frozen entrees are made with simple, clean ingredients and no preservatives or artificial ingredients. The single-serve Lean & Fit meals are all 300 calories and Low in Fat.  The exciting flavors include:

  • Teriyaki Chicken – a healthy take on a classic favorite, including grilled white meat chicken, brown rice, red and green bell peppers, snap peas, carrots and broccoli tossed in teriyaki sauce.
  • Lemongrass Chicken - tender white meat chicken, brown rice, broccoli, carrots and snap peas all come together with a fragrant, delicious lemongrass sauce.
  • Chicken Tandoori – enjoy a lean version of this popular Indian dish with grilled white meat chicken, brown rice, roasted tomatoes, carrots and peas in a traditional tandoori sauce.
  • Chicken Penne Pomodoro – this classic dish will appeal to the pasta lover in anyone, with whole wheat penne, red & green bell peppers, zucchini, yellow squash, spinach and grilled white chicken in a roasted garlic tomato sauce.

The MultiServe Skillet Meals and Lean & Fit Meals will be available nationwide at Target, Harris Teter as well as in select grocery stores. The Multiserve Meals will retail for $6.99 to $8.49 and the Lean & Fit Meals will retail for $3.99-$4.99.

 

Jelly Belly Chairman Honored by International Confectionery Community with Lifetime Achievement Award

Herman G. Rowland Sr., Chairman of the Board for Jelly Belly Candy Company, received the first ISM Lifetime Achievement Award on January 26 at a formal gala dinner in Cologne, Germany. ISM, the world’s largest trade show of confectionery and snack products, honored Rowland with the show’s first award to kick off this year’s trade show.

Mr. Rowland receives the first ISM Lifetime Achievement Award. (from left to right): Gerald Böse, CEO Koelnmesse GmbH; Herman Goelitz Rowland Sr., Chairman of the Board, Jelly Belly Candy Company, Bastian Fassin, Chairman of the International Confectionery Fair Taskforce (ASIM)

Mr. Rowland receives the first ISM Lifetime Achievement Award. (from left to right): Gerald Böse, CEO Koelnmesse GmbH; Herman Goelitz Rowland Sr., Chairman of the Board, Jelly Belly Candy Company, Bastian Fassin, Chairman of the International Confectionery Fair Taskforce (ASIM)

Selected by an international jury of industry members, trade and science sectors, Rowland was delighted to accept the award from Bastian Fassin, Chairman of the International Confectionery Fair Taskforce (ASIM) and Gerald Böse, CEO Koelnmesse GmbH with an introduction from Salvatore Ferrara, President of the ICA, International Confectionery Association, and CEO of the Ferrara Pan Company in Chicago. The presenters praised Rowland for his creativity, initiative and good humor that distinguished him as a leader in the confectionery industry.

Jelly Belly Candy Company makes more than 100 flavors of Jelly Belly beans and more than 70 other confections, including gummies, seasonal lines, chocolate-covered treats, jells and mellocremes. Founded in 1898, Jelly Belly Candy Company is family owned and operated with the fourth, fifth and sixth generations of its founding family. Public tours are offered of the Fairfield, Calif. factory and Pleasant Prairie, Wisc. warehouse. For information about Jelly Belly jelly beans and Confections by Jelly Belly, visit http://www.jellybelly.com/. Connect with us on Facebook, YouTube, Pinterest and Google+.

Chefs Diet Completes Acquisition Of eDiets.com 950,000 Strong Customer Base

Chefs Diet Holding Co., LLC., the parent company of Chefs Diet National Co., LLC., has completed its acquisition of selected assets of eDiets.com’s home meal delivery business from the site’s parent As Seen On TV, Inc. As a company, eDiet.com had over 950k customer leads in its database, which generated approximately $17mm in revenues for 2012.

Chefs Diet intends to increase its footprint nationally by leveraging its strategic relationships in connection with an exclusive arrangement in connection with cutting-edge vacuum packaging technology, which provides a competitive advantage to deliver to the market nationally the freshest tasting products.

“This market is crying out for a gourmet provider of fresh, wholesome and varied food products that promote lasting weight loss and wellness on a national level,” states Kevin Glodek, founder and President of Chefs Diet National.
Glodek adds, “Providing consistent quality and customer service concurrently is key to our continued and future success. We feel our cutting-edge technologies in preparation and packaging coupled with our aggressive use of the Internet and social media will help us pave the way to a nationally recognized presence.”

Chefs Diet plans to maintain and supersede customer conversion and satisfaction seamlessly from eDiets.com. Chefs Diet is uniquely positioned to leverage eDiet’s national brand and great market exposure, including its high profile sponsorships such as “The Biggest Loser,” according to the company. Last January alone, eDiets.com had 1,450,623 page views and 468,965 target customers enter its website, which now redirects to Chefs Diet as a part of the acquisition. 

International Olive Shortage: Potential Boon for California Grower and Processor

The current olive shortage caused by poor climatic conditions in Spain,Greece, and Southern Europe means an uptick in business for at least one Northern California olive grower and processor. West Coast Products produces natural brine-cured jumbo olives, which compete with chemically cured, lye treated olives from the Mediterranean region. The ongoing international olive shortage sheds new light on this niche market.

More and more buyers, reacting to the international crop shortage, are awakening to the differences between naturally curedCalifornia olives and the imports. “Buyers are calling and telling us they never knew imported green olives were cured with lye,” said Dan Vecere, General Manager, West Coast Products – Olinda Brand.

European farmers state that their 2013 olive crop yields fell more than 70 percent, especially for the queen size olives with market condition reports projecting 2014 prices will increase more than 50 percent. The Olinda Brand olives are Sevillano, one of the largest green specialty varieties sometimes called the “Spanish Queen,” and they are abundant in California this season and available to both domestic and foreign markets.

Until the international shortage occurred, according to Vecere and Olinda Brand Sales Manager Mark DeCamilla, the importers had been setting both product price and grade. “That’s changing,” said DeCamilla. “End users, such as chefs and bartenders, are taking notice that our California olives have a firmer texture and a fresher taste than the industrially cured imported olives.”

The Olinda Brand tradition of olive growing and production in California spans more than 75 years.

About West Coast Products and the Olinda Brand

Since 1937, West Coast Products of Northern California has provided professional and home kitchens with specialty olives and olive oils under the Olinda Brand. The company’s commitment to natural, fresh, and in-season premium private-label table olives and private-label olive oils meets the highest standards of California state certification, which ensures top quality olive products.

Suja Juice Co. Tops Forbes List Of America’s Most Promising Companies

 Suja Juice Co. was named third among Forbes Magazine’s 2014 list of America’s Top 100 Most Promising Companies.  Suja was also the only consumer packaged goods company within the top 25. The privately held and less than two-year-old certified organic and non-GMO verified cold-pressured juice brand was recognized by Forbes for its substantial growth and success. Forbes announced the top 25 ranked America’s Most Promising Companies list, which includes high-growth, privately held companies with under $250 million in annual revenue. The complete list of 100 companies will be released in the February 10, 2014 issue of the magazine.

Leading the announcement of the Top 25 ranked America’s Most Promising Companies of 2014 on Forbes.com, reporter J.J. Colao explains the reasoning for Suja Juice Co.’s high ranking, “Today Suja, No. 3 on our Most Promising list, is one of the fastest growing consumer product companies in the country, poised to do $50 million in sales in just its second full year of business.”

The secret to Suja’s skyrocketing success in such a short time can be accredited to a diverse team of co-founders who each brought something special to the business when they created the company in May 2012, in addition to the exceptional quality of the juices and smoothies that deliver conscious nutrition and amazing flavor in each sip. What started as a small home-delivery juice service based out of co-founder Eric Ethan and Annie Lawless’s home kitchens, has now grown into a multimillion-dollar national company with the help of co-founders Jeff Church and James Brennan.

Suja Juice Co. now offers three unique lines, including Suja Classic, which is sold at Whole Foods Markets and select natural food stores nationwide, Suja Elements, a smoothie-based line exclusive to Whole Foods Market, and Suja Essentials, which will soon be available in larger grocery store chains such as Safeway and Kroger.

“It is a great honor to be included on the Forbes list of America’s Most Promising Companies of 2014, let alone among the top three companies in the nation,” says Suja co-founder and CEO Jeff Church. “I speak for all of the founders when I say we are humbled by this recognition, and it motivates us to continue our commitment to changing the way America juices.”

Landmark Egg Production Study Reveals Vast Reduction in Environmental Impact

A new study published in Poultry Science shows that while U.S. egg production has increased over the past 50 years, the industry has also been able to significantly decrease its environmental footprint. Researchers conducted a lifecycle analysis of U.S. egg production from 1960 to 2010 to evaluate environmental performance measures for the complete lifecycle from crops to hens to the farm gate. Study findings indicate that the environmental efficiencies are the result of a wide range of factors, including the reduction of natural resource use, improved hen feed, better disease control and advancements in hen housing systems.

“The U.S. egg industry has evolved remarkably over the past five decades by incorporating new technologies to protect natural resources,” said Hongwei Xin, agricultural and biosystems engineering and animal science professor at Iowa State University, director of the Egg Industry Center and the study’s lead researcher. “Egg farmers have improved their production practices, allowing them to provide an affordable source of high-quality protein while using fewer resources and producing less waste.”

Key results of the study found that compared to 1960:

  • The egg production process releases significantly less polluting emissions, including 71 percent lower greenhouse gas emissions.
  • Hens now use 32 percent less water per dozen eggs produced.
  • Today’s hens use a little over half the amount of feed to produce a dozen eggs.
  • At the same time, today’s hens produce 27 percent more eggs per day and are living longer.

A Closer Look at the Findings
Due to increased feed efficiency, advancements in hen housing and manure management, egg farms now use less water and energy on a daily basis and release less polluting emissions. Every aspect of the egg production process, from cultivating feed to raising the laying hens, has led to a reduced environmental footprint.

  • Feed efficiency plays a key role in reducing environmental impacts. Due to advancements in nutrition and bird breeding, young hens now require 48 percent less food during the rearing period than they did in 1960 and the laying hens have 42 percent better feed conversion. Using 1960 technology to produce the 2010 egg supply would have required 78 million more hens, 1.3 million more acres of corn and 1.8 million more acres of soybeans.
  • Advancements in hen housing, such as improved building ventilation, temperature control, better lighting and a more secure housing environment, help to ensure that hens are protected from disease-carrying wildlife. These techniques have been widely adopted by egg farmers across the country, leading to healthier hens with lower mortality and higher rates of egg production. In addition, advancements in the development of preventative medicine to eliminate avian diseases have greatly improved hen health.
  • Manure management has played a role in minimizing the egg industry’s environmental footprint. The vast majority of manure from laying hens is recycled into crop production, providing nutrients for plants, contributing to healthy soils, saving energy and reducing commercial fertilizer use.

Looking Ahead
With the growing U.S. population and egg demand on the rise, egg farmers play an important role in providing an abundant and affordable source of high-quality protein.

“The U.S. population has increased by 72 percent over the past 50 years, but efficiencies in egg production have enabled us to meet the demands of the growing population with just 18 percent more hens, while also leaving a smaller environmental footprint,” said Bob Krouse, an egg farmer for Midwest Poultry Services in Indiana. “Egg farmers are now in a position to help fulfill the growing need for an affordable and nutritious source of protein in an environmentally responsible manner.”

Egg farmers are dedicated to providing safe, nutritious food while maintaining the highest quality care for their hens. At the same time, farmers understand the importance of protecting the land, water and air for their communities and future generations, and they are always looking to identify ways for continued improvement. Efforts to further improve feed efficiency, hen housing facilities and manure management will facilitate even greater environmental footprint reductions in the future.

The study was funded by the American Egg Board, the U.S. Poultry and Egg Association, the United Egg Association — Allied and the Egg Industry Center. To obtain data for 2010, researchers conducted anonymous surveys with egg farmers and collected data on 57.1 million young hens and 92.5 million laying hens. For more information visit www.incredibleegg.org or to read the full text of the study visit www.poultryscience.org.

Organic Hazelnut Oil to Join Award-Winning Stöger Seed Oil Line

DSCN0272Stöger Seed Oil is adding Organic Hazelnut Oil to a line that already includes the sofi Award-winning Cherry Seed Oil, Scovie Award-winning Chile Seed Oil, Pumpkin Seed Oil and Tomato Seed Oil.

The Organic Hazelnut Oil will reach the market in February for a suggested retail price of $12.99 for a 3.38 fluid ounce bottle.

For more information, call 978.621.9494 or email marietta@culinary-imports.com.

Fischer & Wieser Extends Mustard Line

Fischer & Wieser has added three new mustard sauces to a line that was founded on its Sweet, Sour & Smoky Mustard Sauce in response to the growing popularity of mustard flavors.

 

Fischer & Wieser Specialty Foods of Fredericksburg, Texas launched the mustards at the Winter Fancy Food Show, where the unique mustard flavor combinations created a buzz of excitement.
“Faces are just lighting up with enjoyment as people are tasting them and then coming back for a second and third taste,” said Case D. Fischer, CEO and President of Fischer & Wieser, as he engaged attendees at the gourmet booth.
One of the first observations is that the Raspberry and Wildflower Honey Mustard Sauce is an unusual color for a mustard—maroon—and there is a compelling story behind the color. “We knew we wanted to combine mustard with wildflower honey, but after cooking, we realized it needed something more,” Fischer said. “Then, we thought of adding raspberry, and the mustard came to life. It took on a remarkable flavor, texture and color, and we realized we had something special.”
The second new mustard sauce, Salted Caramel Mustard, brings three exciting flavors together and enables a wide range of usages. Fischer said, “In the tradition of honey mustard, it’s a sweet, savory mustard that is versatile. Many people would not think of combining caramel with mustard, and I’ll admit I was skeptical when we first thought about it, but it turned out to be an amazing sauce. The most unusual concepts sometimes become the biggest discoveries, and that’s one of the wonderful elements of the Fancy Food Show. So many great, out-of-the-box products like Salted Caramel Mustard Sauce are discovered here, and they go on to be celebrated and adopted to a point that we wonder why they took so long to think of.”
The Hickory and Cracked Black Pepper Mustard Sauce is the third new mustard sauce. “It’s awesome,” Fischer said. “It bears a sweet, peppery, smokey taste that we fell in love with. An industry peer tasted it and dubbed it the ‘Boston Baked Bean Sauce’ because it goes so well with pork. It looks great on any meat and cheese, and we couldn’t be more excited to introduce it to the market.”
The three new sauces join Fischer & Wieser’s existing mustard sauce—Sweet, Sour and Smokey Mustard Sauce—which has won two mustard medals from the National Mustard Museum over the past two years.
“It was our first mustard sauce and it’s a consistent winner,” he said. “We’re proud to now have four outstanding and diverse mustard sauces that people can enjoy and share.”
Fischer & Wieser products inspire culinary enthusiasts to try new things, and the gourmet company’s mantra, “Inspiring Your Culinary Adventure,” poignantly captures their influence on foodies.
“We have seen many of our gourmet sauces inspire great recipes over the years,” Fischer said. “With this launch, we’re looking forward to hearing about the new dishes our fans create.”

The Salted Caramel Mustard Sauce was picked out by the Winter Fancy Food Show Trendspotters as a prime example of a trending interest in dressed-up condiments, and it has excited the curiosity of the Gourmet News editorial staff as well. Fischer & Wieser’s Troy Sifford has promised to send along samples so we can try some experiments on prelimary ideas that have included bread puddings or a play on chicken and waffles. Stay tuned to GourmetNews.com for a report on the results.

The mustard sauces will be available on February 1, and the suggested retail price is $8.99. For more information on the new mustard sauces and Fischer & Wieser, go to jelly.com or call 1-800-369-9257.