By Richard Thompson
Beets are getting a whole new look this year, emphasizing their nutritional benefits while being featured in products that appeals to shifting consumer tastes. Similar to the way kale appealed to consumers last year, beets are being marketed as the new super trendy vegetable, grabbing the attention of food retailers and restaurateurs who are selling more items with beets in them than in previous years. Beet products are becoming so popular that this year’s list of sofi Award finalists include two different beet products that were up for three different awards between them.
The past five years have seen beets become more common place as people are more educated about them, says Natasha Shapiro of LoveBeets, known for their popular beet-featured product lines. Adding to the 20 percent increase in distributorship they have seen in the last year is their variety of beet juices and line of beet bars. The Love Beets health bars are coming in Beet & Apple, Beet & Cherry and Beet & Blueberry with all three made gluten-free and with clean ingredients. “We are making beets more fun, accessible and upbeat,” said Shapiro, “We’re modernizing the idea of beets.”
Blue Hill Yogurt, whose Beet Yogurt is a sofi finalist, combined the earthy sweetness of beets with the acidic tangyness of yogurt for a natural and unique trend that could push people looking for something new in milk products. Amped with raspberries and vinegar to maximize the natural earthy sweetness of the beet, Blue Hill wants people to think outside of what is normally thought of with beets and yogurt. “This is a savory yogurt that offers some sweetness, but not fruit-like sweetness. It’s a great afternoon yogurt,” said David Barber, President of Blue Hill.
Beetroot Rasam Soup from Cafe Spices, another finalist for the sofi Award, is competing in two categories, New Products and as a Soup, Stew, Bean or Chili Product. The colorful soup that pairs roasted beets pureed into a tomato base with tamarind, garlic, chiles and mustard seeds is an inspiration from the company’s culinary director and chef Hari Nayak.
Featuring naturally occurring nitrates that help extend exercise performance, fitness communities have long embraced the healthy benefits of beets. Coupled with social media and a general health conscious mindset in consumers, appreciation of beets has spider-webbed through mainstream markets, according to Shapiro. “Its the one vegetable people feel strongly about, Shapiro said, “At events, people just want to share their experiences about beets.”
Adam Kaye, Vice President of Culinary Affairs for Blue Hill, who worked with Dan Barber on their sofi nominated Beet Yogurt, goes one step further. Kaye has seen the appreciation of beets growing beyond it being a fancy potato and finds the whole vegetable incredible. “There is something about the beet that straddles the savory and the sweet,” said Kaye, “You can taste the earth in beets.”
Chobani introduces three new Chobani Flip™ products as part of its largest portfolio expansion to-date, building on the tremendous success of offering better options throughout the day. The introduction pushes the boundaries of Greek yogurt across the company’s entire portfolio—including Chobani® Oats, Chobani Simply 100®, Chobani Flip™, Limited Batch Chobani Greek Yogurt, Chobani Kids™ Greek Yogurt Tubes and Chobani Indulgent™.
Chobani Flip is the company’s offer for a better afternoon snack, combining creamy Greek yogurt with real, delicious, natural ingredients to mix in. After record-breaking success in the first-half of 2015, Chobani is introducing Peanut Butter Dream, Coffee Break Bliss and a Limited Batch Strawberry Summer Crisp, for a taste of the season served in an iconic red cup. The new products were inspired by creations crafted at the Chobani SoHo® cafe in New York.
“This year we’ve really pushed the flavor boundaries of Greek yogurt as we continue making products that give our fans better options throughout the day, and we’ve been especially blown away by the love for our Flip products,” said Peter McGuinness, Chief Marketing Officer, Chobani. “In the first half of this year Flip has become one of the biggest successes in dairy since we sold our first cup of Chobani.”
Building on the success of its Limited Batch portfolio, which taps into unexpected, unique fruits and ingredients, Chobani is launching Limited Batch Plum and bringing back popular Chobani Watermelon, both available through August.
In addition to new flavors, shoppers will also find an updated look with the reveal of new packaging across the portfolio that highlights core attributes of each product, such as “Only Natural, Non-GMO Ingredients” and “40% Less Sugar Than Regular Fruit Yogurt” on traditional Chobani products and “75% Less Sugar Than Regular Fruit Yogurt” on cups of Chobani Simply 100.
The newest additions to the Chobani family include: Chobani Kids Greek Yogurt Pouches Featuring Disney’s Doc McStuffins. Chobani Kids Pouches will have a new look – Strawberry and Vanilla + Chocolate Dust Pouches will now feature Disney Junior’s Doc McStuffins on packaging. With 25 percent less sugar and twice the protein of the leading kids’ yogurt, Chobani Kids Pouches are a delicious and nutritious snack in partnership with The Walt Disney Company’s Magic of Healthy Living Initiative.
Limited Batch Chobani Watermelon and Plum: Spoon in and embrace the summer with new limited batch Plum with real slices of plum and the return of limited batch Watermelon, now on shelves through August 2015. The newest products celebrate the best flavors of the moment using only real fruit and natural ingredients.
Chobani Flip Peanut Butter Dream, Coffee Break Bliss and Strawberry Summer Crisp: Three new flavors join the Chobani Flip family—a collection of sweet snacks that pair delicious Greek yogurt with natural mix-ins.
Ambriola Company Inc. is introducing Auricchio brand Gorgonzola and Mascarpone.
Auricchio’s cheese producing expertise expanded its operations to include Gorgonzola. It produces Gorgonzola Dolce, Sweet Gorgonzola and Gorgonzola Piccante – a natural Gorgonzola. Each wedge is beautifully packaged and individually sealed to ensure freshness.
Auricchio’s world-class mascarpone uses only the freshest cream to produce its soft, creamy and spreadable mascarpone. Customers will appreciate its delicate, mild flavor and how easily it blends with many other ingredients.
The Auricchio brand is a respected name in the cheese industry which is known for quality, premium imported cheeses from Italy.
Each batch of Appel Farms cheese is made in the traditional manner using milk from the farm’s own herd of dairy cows. Appel Farms was founded 35 years ago by Jack Appel, who was trained in Europe and brought those cheesemaking skills with him to the U.S. Today, his son, John Appel, takes the milk fresh from the cow and makes artisan cheese just as his father taught him. Controlling the process from the milk source to the finished product ensures consistent quality and flavor, and John strives to maintain that consistency in the cheese while improving efficiency in the process and adding to the line of cheeses.
Appel Farms Gouda has a creamy, buttery texture and nutty flavor. Varieties include Smoked, Mild, Jalapeno, and Sweet Red Pepper. Appel Farms cheeses are available in retail as well as restaurant and food service sizes.
For more information about Appel Farms, call 360.384.4996, email email@example.com or visit www.appel-farms.com.
By Dave Bernard
Once a cheese of last resort for those intolerant or allergic to cow dairy products, goat cheese has grown in popularity in the last 15 years to achieve mainstream status. With many chefs preferring the bright, tangy flavor of fresh chèvre over creamier cow’s milk cheese varieties, goat cheese is “here to stay,” according to Lynne Devereux, Marketing Manager at Laura Chenel’s Chevre.
The rise of goat cheese involves a confluence of factors, from consumer hunger for more healthful foods to the desire for local and artisan products, a taste-adventurous Millennial-generation consumer group along with increasingly knowledgeable and flavor-seeking consumers in all categories, to the goat dairy industry’s dedication of more resources to education.
Goat cheese’s increasing popularity among American consumers is attributed to pioneering chef Alice Waters, who co-founded the Farm to Table movement of the 1980s and, working with Laura Chenel, intoduced diners at her Chez Panisse restaurant to goat cheese-inspired dishes. The news about goat cheese spread from there. “A lot of famous chefs worked at her restaurant first, and they went on to open restaurants across the country,” explained Jennifer Lynn Bice, CEO and President of Sebastopol, California’s Redwood Hill Farm & Creamery. “Diners would enjoy these wonderful goat cheese dishes, and then go into stores looking for the cheese; and from there it just mushroomed all around the country.”
While consumers came for the flavor and bright white, clean appearance of goat cheese, they stayed for the health benefits. Goat dairy products often work for those with lactose intolerance, and they contain a different saturated fat composition from that found incow’s milk. And it’s also higher in calcium, vitamin A and often protein. Some varieties contain just a third of the fat and calories of cow’s milk cheese. goat cheese got a hoof in the door, and to grow the category.
While the cream cheese-like fresh chèvre, popular in baking and cooking, leads the category, an increasing number of small and some large producers have developed more and varied, quality cheeses, with producers like Redwood Hill Farm & Creamery offering unique varieties like Roasted Chile, Three Peppercorn and Garlic Chive chevres.
Producers have also developed harder, aged cheeses more conducive to snacking, sandwich topping and other uses. Cypress Grove Chevre of Arcata, California, partners with a Dutch cheesemaker to produce the dense and chewy Midnight Moon, a Gouda-type cheese boasting a brown buttery flavor with caramel undertones. Laura Chenel’s Chevre’s rich and nutty Tome is a pale ivory, firm cheese that slices and grates easily; and Redwood Hill Farm’s offerings include Aged Cheddar and Smoked Cheddar.
“When I first started here 15 years ago, we were trying to convince people that goats gave milk,” said Lynne Devereux. “So the trajectory in the last 15 years has been fantastic.”
Sartori Cheese will be releasing its Limited Edition Extra-Aged Goat Cheese to specialty cheese shops throughout the United States during the months of June and July. Hand-crafted in small batches using 100 percent goat’s milk, this specialty cheese is only released twice during the year.
Sartori’s Extra-Aged Goat Cheese is made within Sartori’s Italian hard-style tradition. Unlike a typical soft, fresh goat cheese, Sartori’s is extra-aged for a minimum of 10 months. “This goat cheese is surprisingly different than what most expect. When we age this in our curing room, the flavors begin to balance out and in the end the cheese delivers a savory, smooth, and creamy finish with hints of caramel,” shares Sartori Master Cheesemaker, Pam Hodgson.
As with many award-winning cheese, Sartori’s Extra-Aged Goat has a wonderful story of origin. A few years back this cheese was developed by Hodgson and her team. “The idea has always been there to experiment with goat’s milk. Growing up, I was very familiar with goats. My dad purchased a couple goats to help trim his lawn on the farm and later in life my children showed the animals during county fairs. When starting with the creation of this cheese, our hurdle was to understand how to craft a hard goat’s milk cheese and stay true to our Italian roots. We decided to partner with LaClare Farms to source the freshest, highest quality goat’s milk. From there, we created a hard goat’s milk cheese and aged it. It’s the steps within the cheese make process that allowed us to continue within our tradition of hard-style award-winning cheese,” adds Hodgson.
Sartori first introduced this cheese in 2012 and received a Gold Medal at the Global Cheese Awards held in the United Kingdom. Since its inception, Sartori has garnered seven awards for this very special cheese.
Sartori’s Limited Edition Extra-Aged Goat Cheese will be available at specialty cheese shops throughout the United States June and July. Additionally, a limited supply of wedges will be available for sale at the Sartori online cheese shop,http://shop.sartoricheese.com/.
Burnett Dairy Cooperative introduces fun new ways to snack. New String Whips, Artisan Cuts and new flavors of String Cheese will add excitement to the retail cheese case by offering on-trend flavors and convenience to entice cheese lovers of all ages.
String Whips are Burnett Dairy’s award-winning natural mozzarella string cheese in a fun, spaghetti-like shape. They are the perfect snack for kids and adults and are available in Creamy Original and Homestyle Ranch.
String Cheese is a favorite go-to snack for kids and adults. Bringing some fun to the category, Burnett Dairy’s three new varieties of natural mozzarella string cheese are blended with meats and spices to create protein packed fun flavors: Zesty Teriyaki, Hot Pepper Beef and Pepperoni Pizza. These flavors join Burnett Dairy’s Smoked, Ranch and Creamy Original. Each piece is individually wrapped for easy, on-the-go freshness.
Artisan Cuts are flavorful and convenient for snacking, entertaining and cooking. These cracker-sized pieces have a hand-cut appearance in a variety of sizes making them ideal for crackers, sliders and cheese trays – without the cutting and mess! Available in seven fun varieties, each in a resealable bag: Bacon & Onion Colby, Roasted Garlic Monterey Jack, Rosemary Herb Cheddar, Italian Sun-Dried Tomato Monterey Jack, Aged Cheddar, Colby and Fancy Jack. Artisan Cuts are available in select markets only.
Burnett Dairy Cooperative, farmer-owned since 1896, is a place where farm families work side-by-side with crop and dairy experts to produce the highest quality milk, from the ground up. A place where a Wisconsin Master Cheesemaker then creates cheese in inventive flavors and crafts new varieties in limited batches.
As drinkable yogurts continue to benefit from the growing protein market, B’more Organic, a brand of creamy, no sugar added, Icelandic-style skyr smoothies continues to expand its retail availability and supports this growth by adding three new employees to its team and moving to a new, larger office location in the up and coming Baltimore neighborhood of Hampden.
As B’more Organic increases its distribution throughout the U.S. this summer, the brand has hired new staff to support manufacturing, sales, and marketing. The growing B’more Organic Team now includes Edward Townsend, Local Sales Manager, Denise Midei, Controller, and Amanda Sains, Marketing & Operations Manager.
This larger team motivated B’more Organic’s move to a new office space in the Union Mill side of Hampden, a funky, growing neighborhood in the Baltimore City Limits. Famous for exuding a unique charm and urban vibe, Hampden is home to the city’s hippest restaurants, bars, coffee shops, and art venues, as well as several other food businesses, including Salazon Chocolate, Mouth Party Caramel, and Union Craft Brewery. Native to the Baltimore area and rooted in the city’s urban culture, B’more Organic’s creamy, skyr smoothies satisfy the progressive population who actively seek organic, delicious, and nutritious grab-and-go beverages.
“At a time when Baltimore is undergoing some soul searching about economic opportunities, we hope to be part of the re-stabilization of our city,” says Andrew Buerger, Founder and CEO of B’more Organic. “By leasing space in the city and adding new job opportunities there, we aim to be a part of the solution while helping this city b’more healthy.”
Blended with Icelandic-style skyr made from organic grass-fed cow’s milk, B’more Organic offers quick grab and go, fat-free smoothies each packed with a minimum 32 grams of protein. B’more Organic smoothies are available in six mouthwatering flavors including: Plain, Mango Banana, Banana, Vanilla, Cafe Latte, and newly launched Strawberry. With a flavor for every palate, a highly-skilled team, and new urban offices, B’more Organic encourages all individuals to “B’more Healthy, B’more Giving, and B’more Green.”
Sometimes it just takes a little twist on an old idea to make it new again. Yancey’s Fancy has done just that by adding the burger and the bacon to pasteurized process aged cheddar cheese for Grilled Bacon Cheeseburger. It’s the quintessential American flavor, perfect for snacking or for a grilled cheese sandwich.
Yancey’s Fancy packages it in 7.6-ounce wedges for the cheese case and sells 10-pound wheels for the service deli. Suggested retail price for the 7.6-ounce wedge is $8.99/pound, and for cuts off the wheel, $6.59/pound.
Dairy producer Clover Stornetta Farms is launching a new line of premium ice cream made from fresh organic Clover milk and cream. These 12 new, decadent flavors will debut as a six-month exclusive placement in local independent grocers and Whole Foods Market®.
“Giving Whole Foods Market and our independent stores an exclusive, serves our mission to support businesses with like-minded philosophies,” says Clover President & CEO Marcus Benedetti. “Craft ice cream is booming. The farming principles behind our nutritious milk coupled with interesting ice cream flavors and partnerships will put Clover’s best dairy foot forward.”
Each quart is made with organic milk from happy, humane-certified Clover cows living on family-owned dairy farms. Every scoop is blended with the best quality local ingredients to create these new flavors: Chocolate Nirvana (made with fair trade Organic TCHO Chocolate in Berkeley), Straight Up Vanilla, Mint to Be, Hoppy Hour (using Bear Republic Brewing Company’s Racer 5 IPA® from Cloverdale), Cowlifornia Sweet Cream, French Press, Eat Your Milk & Cookies, Strawberry Shindig, Creamy PB&C, Pistachio Perfecto, Petaluma Pothole (in honor of our hometown’s roads) and Tempt Me Toffee (made with San Francisco’s Charles Chocolates English Toffee).
The reveal of Clover premium organic craft ice creams will kick off with in-store samples, signage and a strategic radio campaign with social media messaging, and PR that reflects Clover’s core values of farm-fresh, sustainability, family, animal welfare and superior quality.