The New England Aquarium and Greensboro, N.C.-based The Fresh Market are excited to celebrate the first anniversary of their national partnership to promote sustainable fishing practices and responsible aquaculture. Over the past year, The Fresh Market and the New England Aquarium have united in supporting a single goal: sustainable seafood.
At the launch of the partnership, the New England Aquarium assessed the environmental risks in The Fresh Market’s supply chain, and worked with the specialty grocery retailer to create a seafood sourcing policy that included detailed principles for wild caught and farmed seafood. This policy continues to guide the purchase of all of The Fresh Market’s seafood.
Over the past twelve months, this policy has inspired the introduction of several new, sustainable seafood products. For example, The Fresh Market’s scallops are from a certified source, and the company is supporting conservation-focused programs such as the Gulf Wild program, which focuses on environmental improvements and traceability of red snapper. The company has also introduced harmoniously raised Verlasso Salmon, an ocean-raised farmed Atlantic salmon, which has become a customer favorite. In addition, The Fresh Market has replaced other items with more responsibly sourced options at the recommendation of the New England Aquarium.
“We are excited about our ongoing partnership with the New England Aquarium, and we look forward to what the coming year will bring” said Ross Reynolds, vice president of merchandising for meat and seafood at The Fresh Market. “As we continue to build on our sustainable seafood program, our focus over the coming year will be on educating both our employees and our customers on the sourcing of our seafood products.”
“The Fresh Market’s commitment to ocean health has been evident in their actions this past year” said Tania Taranovski, Director of the Aquarium’s Sustainable Seafood Program. “Their policy and sustainability initiatives can have a real impact, and we look forward to supporting The Fresh Market as they continue to make progress toward their goals.”
To read the company’s full seafood sourcing policy, please visit www.thefreshmarket.com.
There’s no denying it. Americans love to snack and unfortunately many of the snacks that we love so much – chips, popcorn, cookies are anything but healthy. The result of overindulging on these snacks are the ever growing waistlines they leave behind. With today’s busy consumer lifestyles, healthy snacking is imperative to healthy eating and thanks to Nana’s Nola; consumers now have a snacking option that is a whole lot tastier and healthier.
Nana’s Nola’s crunchy snack bites offer consumers and Celiac’s an organic, gluten free granola snack that packs a powerhouse of multiple organic whole grains, all natural organic sweeteners, two grams of both protein and fiber. Nana’s Nola contains no soy, artificial additives or preservatives. And the best part, consumers will immediately experience the incredible taste and crunchy sensation of Nana’s Nola snack bites.
“Offering today’s busy consumers a healthy snack option is essential to providing good nutrition as well as supporting healthier eating habits,” said Marie Lusins, founder of Nana’s Nola. “We care very deeply in helping consumers of all ages live a healthier lifestyle and we can do that by offering them with my Nana’s Nola.”
Nana’s Nola is off to a roaring start, as bags of Nana’s Nola will soon be hitting the shelves in 80 Mirabito Convenience Stores located in the southern tier in New York state and throughout Pennsylvania. Nana’s Nola’s crunchy granola snack bites are available in two-ounce grab and go bags that can be easily enjoyed while driving, thrown into backpacks, lunch boxes or travel bags.
Nana’s Nola is being launched by long-time Oneonta, New York resident Marie Lusins, a former New York State recipient of the “Women of Distinction” award in 2010. Furthermore, Marie has served in public office and on numerous public and not for profit boards and currently serves on the Otsego County Board for the Office of the Aging.
For more information about Nana’s Nola, contact Marie Lusins, President at 1-888-224-2132 or e-mail her at firstname.lastname@example.org.
Kings Food Markets will hold its Fourth Annual Charity Golf Classic, which benefits its “Act Against Hunger” initiative, on Thursday, August 14, 2014. The tournament brings together Kings and its industry partners to raise support for programs that provide hunger relief services in communities throughout New Jersey, New York and Connecticut.
“At Kings, we are dedicated to providing hunger relief services to our community and are so thankful to our partners for being just as passionate about this cause,” said Judy Spires, President and CEO, Kings. “Hosting this Annual Golf Classic each year is very rewarding and a true testament to our commitment to the community.”
All proceeds from the Annual Charity Golf Classic will be donated to help increase hunger relief awareness and education throughout the year. Past organizations that have benefited from the annual event include Community FoodBank of New Jersey, Community Hunger Outreach Warehouse (CHOW), Center for Food Action, Table to Table and Neighbor to Neighbor.
Kings’ Annual Charity Golf Classic will take place at the distinguished Crystal Springs Resort in Vernon Valley, N.J., and will include a delicious brunch menu, cocktail hour, buffet dinner and an award presentation highlighting leaders in the community and their dedicated efforts supporting hunger relief. Participants will also enjoy complimentary green fees and use of a power cart.
“We are so happy to host the Classic for the fourth year in a row,” said Dan McGivney, who serves as the event’s chairperson for Kings. “This event has allowed us to make a significant impact in the lives of our community members in New Jersey, New York and Connecticut with the generous support and participation of our sponsors, and we couldn’t be more grateful.”
Early bird sponsorships for the Classic are available and include hole sponsorship, registration for a foursome and individual tickets. For more information on sponsorships and entry details, contact Dan McGivney at email@example.com or 973-463-6399.
Cowboy Toffee Company‘s toffees are the kind your grandma would have made, if that’s the kind of thing she did. Fortunately for me, that’s exactly the kind of thing my grandma did, although mostly at Christmas time. Those memories were brought back by the taste of The Mustang, a classic toffee from Cowboy Toffee that’s made from butter, sugar, chocolate and almonds, in that order.
The company also offers its toffee-take on s’mores with a toffee called So Much S’mores, which is made from butter, sugar, milk chocolate and, you guessed it, marshmallows and graham crackers. The So Much S’mores toffee offers is gooey and wonderful, just like campfire s’mores, but it has the advantage of being much neater to eat. With this candy around, serving s’mores to your family doesn’t have to come with the warning to tie the long hair back first, since the traditional version isn’t so much something you eat as something you wear.
The third variety tasted today by the staff of Gourmet News is called Miss Bonnie, a choice for sophisticated tastes that’s flavored with the minty floral taste of lavender buds and white chocolate.
Thanks for sending along the samples, Cowboy Toffee Company. They were so good that we (mostly) don’t even want to take issue with your claim that Oakdale, Calif., where you make these treats, is the “Cowboy Capital of the World.” But that’s because our Gourmet News editorial office is located in Tucson, Ariz., where we have our own western traditions to keep alive, and we certainly don’t begrudge you a share of our wonderful western America heritage, especially if the result is these wonderful confections.
Karoun Dairies is promising that the new Blue Isle’s Mediterranean Yogurt Spreads will provide a healthy and delicious choice for consumers who love their cream cheese but would prefer a lower-fat and lower-calorie option. America has an obsession with cream cheese. From countless recipes shared on Pinterest to the popular Twitter #foodporn hashtag commonly linked to #creamcheese, there is no doubt that Americans love their schmear. Grocery sales reflect these sentiments. A 2009-2011 Mintel study of US retail sales shows that cream cheese spread is the fastest-growing segment with 8.5 percent growth.
However, America’s growing waistline has driven consumers to choose healthier alternatives to comfort food favorites, which has something to do with why The Wall Street Journal coined “permissible indulgence” as the big food industry buzzword for 2014. Popular examples of this phenomenon include gluten-free, Greek yogurt, kale chips, and quinoa cookies.
Keeping up with the demand and offering a healthy solution for cream cheese lovers with the added benefit of probiotics, Blue Isle’s Mediterranean Yogurt Spreads is the latest innovation to hit the dairy aisle this summer. Samples will be available at booth #566 during the Summer Fancy Food Show in New York City.
“We use hand-crafted traditional methods of blending, aging, and fermenting all of our probiotic rich yogurt spreads,” states Rostom Baghdassarian, COO for Karoun Dairies. “This year, we are delighted to introduce Blue Isle Mediterranean Yogurt Spreads, as we’ve seen a major demand for healthier, Mediterranean-style spreads. Blue Isle is a fresh, tasty, and health conscious alternative to traditional cream cheeses.”
Blue Isle’s Mediterranean Yogurt Spreads offer nutritional balance and taste. Today’s cream cheese category is limited in both selection and brands and the goal of Blue Isle’s Mediterranean Yogurt Spreads is to raise the bar in the retail cream cheese category with superior flavors, functionality and nutrition.
Blue Isle Mediterranean Yogurt Spreads are made from the healthy goodness of yogurt, including live cultures, probiotics, and calcium but with no added sugar. With only 60 calories and 6g of fat per 2 tbsp serving, Blue Isle has nearly 40 percent fewer calories and total fat than the leading cream cheese. All natural and kosher have both been reported as important factors in consumers’ purchase choices, and Blue Isle is both natural and OU Kosher certified.
While the health benefits of Blue Isle are clear, the delicious flavor and mouth-watering texture are the real factors for this category innovation. Blue Isle is the over-achieving cousin to traditional cream cheese. Creamy, rich, and comforting, Blue Isle is a product that needs to be experienced. The spreads can be used as an alternative to cream cheese spread, a dip, in cooking, or as an exotic “good for you” treat.
Blue Isle is available in the following flavors:
Blue Isle will be available soon in the following US stores: Harmon’s, Mollie Stone’s, Central Market, Fiesta Mart, The Fresh Market, New Seasons, H-E-B, Lucky, Fred Meyer, QFC, at natural food stores and better supermarkets nationwide. Suggested retail price is $3.29 for an 8-ounce tub.
Blue Isle is distributed by Karoun Dairies, Inc., a second-generation family business with multiple awards for excellence in the cheese and dairy industry. Accolades include World Cheese Awards, World Championship Cheese medals, U.S. Championships, American Cheese Society medals, and California State Fair awards to name a few. Karoun produces some of California’s finest specialty cheeses; using century-old and handmade methods. All 130+ SKUs are made from ultra-premium ingredients, including premium milk from cows that are free of artificial hormones, BGH/rBST, and are Real California Milk certified.
Visit booth #566 at the Summer Fancy Food Show June 29 -July 1 at the Jacob Javits Center, where Karoun Dairies will showcase many delectable cheeses and yogurts as well as offer samples of Blue Isle’s brand new smooth and creamy Mediterranean Yogurt Spreads.
NOURI Bars are not just your average healthy snack bars. The company behind them is working with organizations like Stepping Stone International and Kids Against Hunger to help feed hungry kids. NOURI’s bars are made with the best quality, premium organic ingredients sourced from local farmers and contain no added chemicals or preservatives. They’re non-GMO, gluten free and vegan – 100 percent pure, simple, goodness with no added preservatives or flavorings. There’s also no high fructose corn syrup, artificial sweeteners, partially hydrogenated fats or MSG.
NOURI lives and breathes to make a difference in the lives of others: to inspire and to revolutionize by choosing ethical, quality ingredients while giving back to the community.
There are three varieties of NOURI Bars. The SUPER DELICIOUS APPLE CINNAMON SPICE BAR contains organic dates, organic peanut butter, cherries, peanuts, organic pumpkin seeds, hemp protein, organic vanilla extract and sea salt.
BY FAR THE BEST CHOCOLATE AND CREAMY CASHEW BAR contains organic dates, hemp protein, organic cashews, organic cashew butter, organic agave nectar, dark chocolate chips and organic vanilla powder.
YES, THIS IS A PEANUT BUTTER AND WILD CHERRY BAR contains organic dates, organic peanut butter, cherries, peanuts, organic pumpkin seeds, hemp protein, organic vanilla extract and sea salt. The 1.6-ounce bars are sold online at www.NouriBar.com for $29.99 for a box of nine bars, either assorted or in a single flavor per box. Shipping is free for orders over $50.
Pinterest: Nouri Bar Inc.
Building on last month’s announcement of a $28 million dollar investment in its Bayfront facility, to increase manufacturing capacity for its slow-cured salame, Columbus Foods has expanded its deli meat production capabilities through a new partnership with industry leader Harris Ranch. Family-owned and located in the heart of California’s San Joaquin Valley, Harris Ranch has been producing superior meats for more than 50 years. To ensure consistency and quality during the transition, the two manufacturers spent more than a year planning, testing and duplicating Columbus’ time-tested consumer favorite deli meat recipes within this new modern facility.
“Like Columbus, Harris Ranch is dedicated to producing the highest quality products with the utmost dedication to food safety,” said David Wood, Chairman and CEO of Harris Ranch Beef Company. “This is a good fit for both of our companies – and the synergies between Harris Ranch and Columbus will ensure a seamless production transition.”
Significant investment between both companies of more than $10 million dollars was made to ensure the implementation of a state of the art deli meat processing facility to support this venture. The current layout was built to produce an initial volume production of 25 million pounds of deli meat cooking and processing, but can be expanded to another 50 million pounds of capacity with minimal disruption to operations.
“Columbus’ deli cooking facility in South San Francisco is landlocked and necessitated we find a solution to provide for capacity expansion on our branded deli meat growth,” said Timothy Fallon, CEO and President at Columbus Foods. “By partnering with Harris Ranch we’re well-positioned to continue to provide the quality and taste that consumers and our retail customers expect from Columbus and meet continued growth in the coming years.”
Marky’s Group, known for having the widest selection of the most exclusive gourmet products and caviar in the U.S., is gearing up for its biggest booth yet at the Summer Fancy Food Show in New York June 29-July 1.
“We’re really excited about what we are doing this year,” says Christopher Hlubb, President and COO of Marky’s. “We will have some 22 vendors offering unique product tastings that range from organic pasta from Tuscany to jams from Portugal and, of course, caviar. In fact, this is the first time different caviar farms from around the world are going to be housed in the same booth. We’ll have a caviar bar with sampling throughout the day for visitors.”
Marky’s Corporate Chef Marc Navailles will be hosting cooking demonstrations and sampling events throughout the show at booth #636. Several of Marky’s exclusive, award-winning imports will be featured on the menus, including:
For additional information visit Marky’s at Booth #636 and be sure to follow Marky’s Gourmet on Facebook to stay up-to-date with the latest news, offers and recipes.
Frontier Soups™ is introducing Little Schoolhouse Alphabet Soup Mix to make mealtime fun and healthy for an upcoming generation of soup lovers. The new mix is being introduced at the 2014 Summer Fancy Food Show, and samples of the prepared soup will be available at booth #4120.
The Alphabet Soup Mix is in Frontier Soups’ Homemade-In-Minutes™ line of quicker-cooking soups and contains multi-colored, organic letter- and number-shaped pasta, said Trisha Anderson, company Founder. The soup is filled with kid-pleasing vegetables—peas, corn and carrots—and is lightly seasoned to appeal to young palates, although its comforting childhood flavors satisfy adult appetites as well, Anderson said. Home cooks add fresh or prepared chicken to the soup, which is ready in 30 minutes on the stovetop.
The new mix also has shelf appeal in clear cellophane packaging that allow consumers to see the multi-colored organic pasta layered with the vibrant green, yellow and orange of the freeze-dried peas, corn and carrots, she said. The soup will be available for order as part of Frontier Soups’ Summer Fancy Food Show specials.
“We’ve been wanting to create an alphabet soup for some time now and fell in love with the colorful letter and number pasta, which has even greater appeal since more and more parents want to choose organic ingredients for their kids,” Anderson said. “With today’s busy family lifestyles, our goal also was to create a soup that would satisfy adults craving comfort food flavors because who wants to cook a separate meal for the kids?”
Little Schoolhouse Alphabet Soup Mix is available in 4-ounce packages with a suggested retail price of $5.95-$6.49. Frontier Soups 35 varieties are all natural with no added salt, preservatives or MSG. More information is available at www.FrontierSoups.com or by calling 1-800-300-7687.
B.R. Cohn Olive Oil Company has appointed Diane Schwartz as Director of Sales and Marketing for the Sonoma Valley gourmet food products company. Schwartz brings more than 22 years of experience in restaurant and specialty foods marketing, branding, strategic planning, product launches and public relations to the position overseeing and expanding B.R. Cohn’s olive oil, vinegar, and gourmet dessert sauce product lines.
Schwartz graduated with a degree in Foodservice and Hospitality Management from Cornell University and began her career as Assistant Director of Marketing with Mrs. Field’s Chocolate Chips, where she was instrumental in building the newly established cookie retailer into a major national brand. A self-proclaimed “born and bred foodie,” she has worked with world renown restaurateurs such as Joachim Splichal, Bradley Ogden, and Alice Waters and also owned and operated four gourmet food shops throughout her career. Prior to joining B.R. Cohn, Schwartz was Director of Marketing and Product Development at Quake Town Brands.
“Diane’s vast and varied experience working in specialty foods and hospitality will bring a valuable perspective to our sales and marketing programs,” noted Dan Cohn, CEO of B.R. Cohn. “We look forward to having her help further our goals at the B.R. Cohn Olive Oil Co.”
B.R. Cohn Winery and Olive Oil Company is located at 15000 Sonoma Highway 12 in Glen Ellen, and its wines and food products are nationally distributed. The Sonoma Valley tasting room is open daily from 10am – 5pm. Additional information is available at www.brcohn.com.