Albertsons Companies has appointed current Vice President of Corporate Communications Christine Wilcox to the position of Vice President, Communications and Public Affairs. Wilcox is filling a vacancy created when Brian Dowling retired from the company earlier this year.
Wilcox is an 18-year veteran of Albertsons, and for the last ten years has served in both internal communications and public relations roles for the company. As part of Wilcox’s new role with Albertsons Companies, she will lead a newly integrated internal and external communications team and will drive the company’s communications strategy around its growth, trajectory, innovative practices and community involvement – all of which help enable it to run really great stores. As part of the new approach, Albertsons Companies has also partnered with The Glover Park Group, a leading strategic communications firm.
“Chris has been an instrumental leader in our company since we began in 2006, and her passion for our history, employees and loyal customers is self-evident. Chris is yet another example of what we aim to do at Albertsons Companies — empower really talented people and encourage them to grow their careers here,” said Andy Scoggin, Executive Vice President, Human Resources, Labor Relations, Public Affairs and Government Relations.
An Idaho native, Wilcox graduated from Idaho State University with a bachelor’s degree in English literature. She joined Albertsons in 1998 as an editor, and held positions of increasing responsibility, including executive liaison to the Board of Directors, Training Director for Albertson’s, Inc., and Training and Communications Director for two former subsidiaries of Albertson’s, Inc. which were operated separately from the company. Wilcox accepted a role as Southwest Division Communications and Public Affairs Director with Albertson’s LLC in 2006. She was named Vice President of Communications and Public Affairs for Albertson’s LLC in 2013 following the acquisition of stores from SUPERVALU.
Intermountain Specialty Food Group, located in Salt Lake City, Utah, is a gourmet food and artisan pasta company comprised of several brands: Plentiful Pantry, Pasta Partners, Chidester Farms, and its latest brand, Zpasta.
In 1992, Debbie Chidester and her husband Jody transformed a passion for food into a business opportunity. Debbie had long loved entertaining friends with fabulous meals, and with her experience working in restaurants she knew what it took to consistently provide delicious food. Her friends wanted to eat gourmet but didn’t necessarily want to do all the work to get it.
Debbie took her own time-tested recipes, converted them into easy-to-prepare dishes, and voila. A new business was formed.
The business started as Pasta Partners (later to become Intermountain Specialty Food Group), focused on pasta sauce blends that would easily make dishes similar to those made by the chefs in gourmet restaurants. Wanting to kick it up a notch and provide unique flavored pastas, the search for a supplier who provided the reliability and quality they demanded was not found.
This did not stand in the Chidesters’ way; they purchased their first pasta machine and set up an artisan pasta production plant making traditional Italian style pastas with unique flavors and shapes. The pastas are made in small batches and dried over an extended period, hand crafted and packaged to provide a firm pasta with a pleasantly soft texture for an extraordinary experience.
The Pasta Partners brand features beautiful long pastas, hand tied with raffia bows and geared to gourmet retailers and gift basket companies. From the finest of angel hairs to the more substantial fettuccines, all contain wonderful flavors, making them perfect as side dishes or part of any gourmet meal.
The ZPasta brand is the most recent addition to the company’s product line. These are made in the Italian tradition with bronze dies, giving them a rough texture that helps the sauce cling to the pasta. They’re more shelf friendly for grocery stores and larger retail markets. Both brands offer vibrant colors, fanciful shapes and unique flavors such as kale, butternut squash, jalapeno, roasted red bell pepper and the latest, squid ink.
The Plentiful Pantry brand consists of a variety of soup mixes that are just-add-water or a few additional ingredients, making them easy to prepare. The dessert mixes, for the most part, are just-add-butter-and-water, and they take less than five minutes to prep. A full line of breads, cakes and dips is also available.
Intermountain Specialty Food Group currently provides private labeling services for grocery chains of all sizes. The company is very proud to offer wonderful tasting quality food that is easy to prepare. “The Easy Way to Gourmet,” Intermountain Specialty Foods is for customers who want to eat well but don’t always have a lot of time to spend in the kitchen.
Intermountain Specialty Food Group
Interest in plants and grains is soaring as shoppers look for new ways to eat healthy. High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple food of several Native American tribes, who called it “manoomin” or “precious grain.”
Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in salads, soups and stir-fries. However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts. Fall River’s Fully Cooked Wild Rice is high-protein goodness in seconds.
Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges.
Fall River Wild Rice
Our Little Rebellion™, a family of non-GMO and gluten-free popped snacks is unveiling a limited edition of PopCorners Minis for the holiday season. PopCorners Minis are available in two varieties: Double-Up Fudge and Snickerdoodle Drizzle. Bursting with seasonal flavors for the holidays, the new snacks are now available at retailers through the holiday season for a suggested retail price of $3.29 per 4.5-ounce bag.
Double-Up Fudge and Snickerdoodle Drizzle PopCorners Minis are made with only minimally processed, Non-GMO Project Verified and Gluten Free Certified ingredients. Never fried, each light and crispy triangular-shaped popped corn chip combines the satisfaction of crunch with sweet chocolate and cinnamon flavors.
“It’s important to us that we continually create products that focus on whole ingredients, minimal processing and nutritional profiles that maximize the better-for-you experience,” said Paul Nardone, Chief Executive Officer at BFY Brands, parent company of Our Little Rebellion. “That being said, we also want to provide options that are flavorful and fun, and that’s exactly what our unique PopCorners Minis offer, all while delivering nostalgic holiday flavors. Perfect for stocking stuffers, holiday entertaining, or if you’re simply craving a sweet treat without the guilt, we hope our fans will enjoy the Double-Up Fudge and Snickerdoodle Drizzle flavors throughout the holiday season.”
The unveiling of PopCorners Minis comes on the heels of the launch of Our Little Rebellion, which is led by the PopCorners line and also includes Bean Crisps™ and Crinkles™. Like PopCorners Minis, all Our Little Rebellion Snacks are Non-GMO Project Verified and Certified Gluten Free, in addition to being OU kosher-certified. Featuring minimally processed ingredients in irresistible flavors that are cleaner, lighter and tastier, each snack line also boasts Our Little Rebellion’s overarching commitment to creating snacks that are never fried, always gluten free, and contain no artificial anything.
PopCorners Minis, PopCorners, Bean Crisps, and Crinkles are available at grocers and natural, club and conscience food channels throughout the United States, as well as online retailers. PopCorners are also available on select JetBlue flights. For more information, please visit www.ourlittlerebellion.com.
The Wisconsin Milk Marketing Board (WMMB) welcomes Shelley McDaniel to the organization as West Coast Regional Marketing Manager.
Based in Tacoma, Washington, McDaniel will be responsible for managing retail and foodservice promotional activity across the West Coast. Most recently, McDaniel held the position of Pacific Northwest Foodservice Sales Manager at Emmi Roth USA. Prior to that, she worked for Classic Foods, the In Good Taste Cooking School and Cooking Accomplished!, a multi-line food business catering service founded by McDaniel.
“Shelley comes to WMMB with a wealth of industry knowledge and experience in foodservice and retail sales that will help grow and expand our efforts in the western part of the country,” said Allen Hendricks, Vice President of Foodservice & Education at WMMB. “We are very excited to welcome her to the team.”
McDaniel holds a bachelor’s degree in personnel management from the University of Washington and a culinary arts degree from the Western Culinary Institute.
Cucina Fresca Gourmet Foods is marketing the release of its fresh Vegan Bolognese with Field Roast Classic Meatloaf in a 16-ounce retail unit with pop-up tastings at many Pacific Northwest retailers.
Cucina Fresca Owner and Executive Chef Brad Glaberson crumbles Field Roast’s Classic Meatloaf into his rich and savory tomato sauce; California vine-ripened tomatoes, extra-virgin olive oil, fresh carrots and celery, white wine, fresh garlic, herbs and spices. Field Roast is a maker of grain-based meat alternative products. This pairing of Cucina Fresca and Field Roast products makes a hearty Bolognese-style sauce that’s delicious with pasta, pizza, lasagna and sandwiches.
“Our Vegan Bolognese is so rich and savory that it’s appealing to everyone.” says Glaberson. “I like Bolognese and wanted a vegan one – it was easy.”
This offering comes at a time of immense growth in the vegan food space because more than ever people are including vegan options in their diet. The sauce is available now on shelves in the Pacific Northwest, and Cucina has sights on nationwide distribution now to early 2017.
“We’re excited to see Field Roast used in a product coming from a fellow Seattle producer,” says Field Roast Chef Sandra Gray. “It’s an exciting time for vegan food, and this sauce gives our Classic Meatloaf such a delicious base. Brad created something really special.”
Find Cucina Fresca Vegan Bolognese in the Pacific Northwest at Whole Foods Market, New Seasons Market, Bayview Thriftway, Harbor Greens, Ken’s Market Greenwood and Queen Anne, Marketime Foods, Stadium Thriftway and West Seattle Thriftway.
Rabbit Creek Products’ Bacon and Kale olive oil bread mix makes a bread with a deep golden crackling crust encapsulating dense crumb studded with kale and bacon all propped up on the grassy undertones of the olive oil. This bread is the perfect accompaniment to our fast-approaching cool weather.
For more than 30 years, Rabbit Creek Products has been producing top-quality mixes to order, still in the original family and still in the same town, which is about 275 miles from the geographical center of the Lower 48.
All of the mixes are still available private labeled for free, with a minimum order of only one case.
Rabbit Creek Products
Best-selling Bone Suckin’® Sauce is debuting Bone Suckin’ Cajun Seasoning this fall. The perfect blend of spices and herbs along with the right amount of heat, this Bone Suckin’ Cajun Seasoning makes your food taste great, and gets friends talking and coming back for more.
Bone Suckin’ Steak Sauce is also in the spotlight. The light, smoky flavor, combined with bits of onions, garlic and the perfect blend of spices, will quickly make Bone Suckin’ Steak Sauce Chophouse Style your favorite sauce. A good steak doesn’t need a lot to be great, just the right sauce. It’s great for steaks, burgers, meatloaf, fries, chicken and more.
Created in true Western North Carolina style, Bone Suckin’ Sauce is a tomato-based sauce made with honey, molasses, apple cider vinegar, mustard, onions, garlic, natural spices and a little bit of horseradish. It’s the serious barbecue, grilling and marinating sauce for land and sea. Like all the other Bone Suckin’ products, it’s also gluten free, all natural, with no HFCS, canola oil, added MSG, preservatives or artificial flavors. They’re also all non-GMO.
Bone Suckin’ Sauce is distributed by Ford’s Gourmet Foods – a fourth generation, Raleigh, North Carolina-based family business that creates some of the world’s greatest tasting all natural, gluten-free foods, including the internationally acclaimed Bone Suckin’ Sauces, Earth Family®, Fire Dancer®, Southern Yum® and Wine Nuts®. Made in North Carolina for more than 20 years, Bone Suckin’ Sauce is now sold in more than 70 countries around the world.
For more information, visit www.bonesuckin.com, call 919.833.7647 or email firstname.lastname@example.org.
The 2017 Scovie Awards judging panel of top culinary experts honored Melinda’s with five awards at its annual competition recognizing the best spicy and savory food products in the business.
The Scovie Awards (the Academy Awards for all things spicy) ranked Melinda’s spicy ketchups first, second and third place. Melinda’s Ghost Ketchup claimed the top spot, followed by Habanero and Jalapeño. “It’s a shame they didn’t award fourth and fifth places too, because our Chipotle and Black Pepper Ketchups feel left out!” said David Figueroa, Melinda’s Co-founder and Head of Brand Marketing.
The accolades didn’t stop there. Melinda’s Mango Habanero Hot Sauce took top honors in the all-natural hot sauce category, followed by Melinda’s Garlic Habanero in second place.
“We knew we were taking a bit of a risk putting Melinda’s up against all the new and trendy craft brands that have been popping up everywhere, but we were confident that our perfect balance of heat and flavor would be rewarded,” said Figueroa. “Sweeping the ketchup awards, and nearly doing the same in the all-natural hot sauce categories, is such a tremendous honor. We cleaned up!”
Dave DeWitt, founder of the Scovie Awards and the National Fiery Foods and Barbecue Show, noted that 131 total companies from 34 states and five countries (USA, Canada, Hungary, Croatia and Australia) entered the 2017 competition.
Melinda’s spicy ketchup product line was first introduced to the market in 1998. Its recipes combine fresh chile peppers and real cane sugar instead of the high fructose corn syrup favored by the mass-market brands. Melinda’s ketchups are kosher-certified and contain no artificial preservatives or colors, zero gluten and no GMOs.
Melinda’s hot sauces are derived from vegetables and fruits – unlike most sauces that are primarily vinegar – and expertly crafted to perfectly balance heat and flavor. Melinda’s packs the heat at four different levels – X for Hot, double X for Extra Hot, triple X for XXXtra Hot and four X for the XXXX Reserve – giving fans the options that are best for them and what they’re cooking.
The company’s extensive product line features Passionately Crafted Pepper Sauces™ with exotic ingredients from around the world. Flavors range from tangy and mild – like Garlic Habanero and Mango Habanero – to downright incendiary, including Red Savina, Ghost Pepper, Naga Jolokia Pepper and Scorpion Pepper.
Melinda’s upside-down squeeze ketchups are available at Central Market and Walmart stores, and are expanding rapidly at retailers nationwide. Melinda’s pepper sauces are served at thousands of restaurants and retailers from coast to coast, including Whole Foods, Kroger, Albertsons, Central Market, H-E-B and Walmart.
Bob’s Red Mill, which has been producing whole grain and gluten free foods for more than 40 years, has developed a new Gluten Free Egg Replacer that, in addition to containing no gluten or animal products, is also without soy, corn, grains, or beans. The new Gluten Free Egg Replacer substitutes for whole eggs in recipes such as cakes, muffins, quick breads, brownies and pancakes. The new formula, which makes use of only four simple ingredients, is available in a re-sealable standup pouch and has a 24-month shelf life. Each 12-ounce package contains the equivalent of 34 eggs.
“We believe everyone should be able to enjoy the simple pleasures of a wholesome, homemade baked good, no matter what foods they are trying to avoid,” said Bob Moore, Founder, President and CEO of employee-owned Bob’s Red Mill. “Now, with the help of our Gluten Free Egg Replacer, bakers can still have their favorite banana bread or buckwheat pancake.”
The new Bob’s Red Mill Gluten Free Egg Replacer, which retails for $4.49 for a 12-ounce bag, is a blend of potato starch, tapioca flour, baking soda, and psyllium husk fiber. While the company has offered its Vegetarian Egg Replacer for a number of years, this new egg replacer is the first such product it has offered that is made without gluten or soy ingredients.
“We’re delighted to offer this Gluten Free Egg Replacer so that even more of our consumers can experience the joy of baking,” said Matthew Cox, Vice President of Marketing at Bob’s Red Mill. “Now, vegans, those with gluten or soy issues, or really anyone who wants a reliable baking staple stocked in their pantry can turn to this Egg Replacer and whip up a favorite recipe in a safe and easy way.”
As with all of Bob’s Red Mill’s gluten free products, the Gluten Free Egg Replacer adheres to strict gluten free safety standards, including being produced in a 100 percent dedicated gluten free facility and ELISA tested to verify gluten free integrity.
Bob’s Red Mill Egg Replacer is available now to retailers in cases of eight, as well as online at www.bobsredmill.com.