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Channel Business

C.A. Fortune Expands Coverage to West Coast

C.A. Fortune has agreed to acquire CSW Food Brokerage, based in Livermore, California. C.A. Fortune is a natural, specialty and bakery/deli sales and marketing agency currently covering the eastern and central market areas. CSW is a regional Natural, Specialty and Bakery/Deli sales and marketing agency covering the northern California market, which also includes Nevada, Hawaii and parts of Oregon. The acquisition of CSW will mark the first step in the expansion of C.A. Fortune’s coverage to the western United States.

Bob and Christine Wingfield, longtime owners of CSW, will lead the northern California operations for C.A. Fortune. “We are genuinely excited and look forward to working with C.A. Fortune,” Bob Wingfield said. Throughout their years in the business, the Wingfields have excelled at attracting key people with deep industry knowledge to their team. This depth of talent will enable C.A. Fortune to hit the ground running.

“When we launched our initial business plan in June 2013, the vision and goal was to build the premier, privately-held national sales and marketing agency focused on the Natural, Specialty and Bakery/Deli trade channels,” said Tyler Lowell, Managing Partner of C.A. Fortune. “With the addition of the CSW Brokerage business and the professional team that Bob and Christine have developed, we are proud to extend the C.A. Fortune brand into the western U.S.”

New Study Reveals More Americans Embracing Plant-Based, Organic and Non-GMO Foods

More grocery shoppers are trying dairy- and meat-free alternatives, according to a new national health food study by Earth Balance, which makes a line of vegan buttery spreads, nut butters, dressings and snacks. Two thousand consumers were polled for the study, which looked at which new foods they’re trying, their top motivators and trends in healthy eating.

When asked which factors are most important to them when shopping for food, respondents said buying local (37 percent), organic (33 percent) and non-GMO (30 percent) are key. Additionally, Americans are more willing to try better-for-you-foods, with the study showing the most-tried are healthy snacks, dairy alternatives and oil alternatives.

Dairy alternatives have been tried by 29 percent of respondents. Superfoods (e.g., chia, acai and quinoa), alternative snacks (e.g., gluten-free crackers, nut butters and Greek yogurt) and alternative oils (e.g., avocado, coconut and sunflower) have been tried by 28 percent of respondents, and 18 percent have tried plant-based proteins, such as hemp hearts, lentils and spirulina.

Almost half, 42 percent, of consumers said they know more about plant-based diets now compared to five years ago, and 43 percent are more likely to try plant-based alternatives today. Thirteen percent also report trying a vegetarian lifestyle.

What’s more, over half said they’ve tried dairy-free alternatives such as dairy-free milk, cheese and yogurt. Sixty-three percent have tried plant-based protein alternatives, with tofu, meatless burgers and meatless hot dogs topping the list.

Organic Valley Introduces Single-Serve Grassmilk Yogurt Cups

Organic Valley has introduced convenient 6-ounce Grassmilk® Yogurt™ Cups in four varieties: Strawberry, Wild Blueberry, Plain and Vanilla. The 100 percent grass-fed yogurt cups appeal to people looking for premium yogurt with extraordinary flavor, nutritional excellence and grab-and-go convenience.

Organic Valley’s Grassmilk Yogurt cups are exceptional in flavor and quality. They feature cream-on-top, whole milk yogurt crafted from 100 percent grass-fed, non-homogenized organic Grassmilk milk, along with organic strawberries, organic wild blueberries, organic fair trade vanilla and live probiotic cultures.

Good food enthusiasts understand that terroir can be a key factor for high-quality dairy, just as it is for vineyards and coffee estates. Grassmilk Yogurt’s taste profile is a result of where the cows live, seasonality, and what they eat.

Nutritionally, the co-op’s Grassmilk Yogurt flows with naturally-occurring calcium, conjugated linoleic acid (CLA) and omega-3s. Organic milk from 100 percent grass-fed cows has a more favorable fatty acid profile than milk from conventionally-fed cows. It is higher in omega-3 fatty acids and lower in omega-6 fatty acids. Minimally processed with nothing extra added and always organic there are no artificial colors, flavors or preservatives. Organic Valley never uses antibiotics, synthetic hormones, toxic pesticides or GMOs.

“Feeding our cows organic grass 100 percent of the time produces the highest quality milk and ensures our dairy cows lead longer, healthier lives—all while improving the health of the land,” said Wisconsin Organic Valley Farmer-Owner Kevin Jahnke.

Starting in September, Organic Valley Grassmilk Yogurt cups will be available in natural food stores, food cooperatives and major grocery chains nationwide with a suggested retail price of $1.69.

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